Veggie Blues

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I have been feeling very *blah* lately, and so decided I need to get better with eating my vegetables. Also, it is winter time here in Utah, though it doesn't feel like it, and that means very soon we will have the worst air in the nation. A perfect breeding ground for germs and sicknesses.

Enter meal planning again!

I am going to try to make at least one new thing each week, just to add some spice to our monotonous menus and excite our palates.

This week I will be making several new things, though. Ambitious, I know. But I am excited for the meals this week, and especially that most all of them are easy.  The only one that scares me are the pupusas, but I have to conquer my fear eventually.

This week, we will be eating well!

Sunday: Easy crock pot chicken chili
Monday: Kale and potato hash with fried eggs
Tuesday: Pupusas with cortido
Wednesday: Monte Cristo sandwiches and broccoli soup
Thursday: Sweet potato chicken and quinoa soup
Friday: curry with naan
Saturday: leftovers/ whatever we want

This is going to be a full week, and I know I am being ambitious, especially because I will be watching 2 extra kids all day, but I am excited nonetheless. I like cooking, and I love trying new things.

Bring on the new week!

Zucchini and Green Chile Breakfast Casserole, Mushroom and Feta Breakfast Casserole

Zucchini and Green Chile Breakfast Casserole 
(This recipe makes 4-6 servings as shown in the photos. See below for original recipe which makes 10-12 servings)

Kalyn's Kitchen

Ingredients:

1/2 cup low-fat cottage cheese, rinsed and drained well

1 medium zucchini, about 8 inches long (or more)

1-2 tsp. olive oil for sauteing zucchini and chiles

1 tsp. Spike Seasoning (optional but recommended, or use any seasoning mix you like on eggs)

salt and fresh ground black pepper to taste

1 can diced green Anaheim chiles (4 oz. can)

10 eggs, beaten well

1 T cream, half and half, or milk (use milk for South Beach Diet, or you can leave this out)

1 cup grated sharp cheddar cheese (use low fat cheese for South Beach Diet)

Instructions:

Preheat oven to 375 F/190C. Spray 7X11 inch or 8X8 inch casserole pan with nonstick spray or olive oil. Put cottage cheese in a colander placed in the sink and rinse thoroughly with cold water to wash off the "cream", then let drain.

Wash zucchini, cut lengthwise into fourths, then cut away the inner white part of the zucchini, leaving not over 1/2 inch thickness of white still on the skin. Discard white part, and cut remaining zucchini strips crosswise into same-size strips.

Put olive oil into nonstick saute pan and saute zucchini over low heat for 4-5 minutes, seasoning with Spike seasoning, salt, and pepper. Then add undrained green chiles and saute another 4-5 minutes. (Zucchini should still be pretty firm when you turn off the heat, so be sure you have it on low.)

Layer zucchini/green chile mixture, drained cottage cheese, and cheese into casserole dish. Beat eggs with cream or milk and pour over other ingredients. Use a fork to gently stir so that zucchini, green chile, cottage cheese, and cheese is evenly distributed in the egg mixture.

Bake at 375 for 20-25 minutes, or until mixture is set and top is nicely browned.

http://www.kalynskitchen.com/2005/08/zucchini-and-green-chile-breakfast.html

Mushroom and Feta Breakfast Casserole
(Makes about 10 servings, recipe created by Kalyn)

Ingredients:

18 eggs

2 T half and half or milk (I've come to consider this optional the more I make this)

1 pound mushrooms, washed and sliced (use more if the budget can handle it, I like brown Crimini mushrooms for this recipe, but any mushrooms will work)

2-3 tsp. olive oil (depending on your pan)

1 1/2 cups crumbled Feta cheese

(or 3/4 cups feta and 3/4 cups of another white cheese)

2 tsp. Spike Seasoning

salt to taste (Feta cheese and Spike both have salt, so use sparingly; these days I usually skip the salt)

fresh ground black pepper to taste

Instructions:

Preheat oven to 375. Spray 9 X 13 glass casserole dish with nonstick spray. Saute mushrooms in olive oil until they're softened and slightly browned, about 5 minutes. Drain mushrooms if there's any liquid in the pan, then spread evenly over bottom of casserole dish. Crumble feta over mushrooms.

Beat eggs with half and half or milk, Spike Seasoning, salt (if using) and pepper. Pour over mushroom-feta mixture, then stir gently with a fork so that mushrooms and cheese are evenly distributed in the egg mixture. Bake 45 minutes, or until eggs are set and top is starting to brown.

(Lately I've been cutting this recipe in half and making a smaller portion in my toaster oven. I find the baking time is about around 25-30 minutes for a smaller portion.)

http://www.kalynskitchen.com/2006/11/mushroom-and-feta-breakfast-casserole.html

Clam Chowder Manhattan Style

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The time has come for me to be brave and to stray past my usual realm of tastes.

I mentioned before about the Christmas party and the clam chowder.  What I failed to mention, is the fact that there are always two types of clam chowder.  I was raised with New England style clam chowder, and so when we go to the family Christmas party, I always go for the New England kind, because it is incredible, and I know that there wont be another chance to eat that white goodness for another year (until I got the recipe, that is!  Hahahaha).

Always, next to the pot of New England clam chowder sits a pot full of red stuff.  It smells good, and it looks more like soup than chowder.  And so I generally ignore it, secretely wanting a taste, but knowing there is only so much room left in my belly, and so saving that precious space for the white chowder.

When I asked my aunt for a copy of her recipe of the white chowder, she actually gave me the recipe for both.

And so I decided I am going to be brave, and actually try the Manhattan Style clam chowder.  This way, come Christmas, I wont be wondering which to try, and bypass the Manhattan kind for the well known and loved New England kind.

What you need:
4 slices bacon, diced
2 cans, 6 1/2 oz clams, chopped
3 1/2 c potatoes, cubed
1 can (28 oz) tomatoes (or 1 qt home canned tomatos with juice)
1/8 tsp pepper
1 tsp parsley, dried
1 cup onion, diced
1 cup carrots, diced
1 cup celery, diced
2 tsp salt
1 1/2 tsp thyme, dried
1 large bay leaf

What to do:
Saute bacon in large saucepan until almost crisp.  Add onion, cook until transparent (do not overcook).  Add carrots, celery and parsley, and cook about 5 minutes over low heat.  Drain clams, set clams aside and add tomato juice (or liquid) to clam juice and water to make 1 12 qts liquid.  (Add tomatoes to pan, if using whole canned tomatoes.) Pour liquid mixture into pan.  Add salt, pepper, bay leaf, and thyume.  Bring to a boil, then reduce heat, cover and simmer for 45 minutes.  Add potatoes, cover, and cook for 20 minutes.  Add clams and simmer, uncovered, for 15 minutes.  Serves 8.

Aunt Carolyn's Clam Chowder (New England Style)

So not my picture, though I wish it was.  Google image.

Christmas night is one of my favorite times of the year.  I say one of them, because let's be honest, there are a ton of favorite times of the year.  But when it comes to incredible food, nothing beats Christmas night.

After all the gift opening, and the visiting with family, and the chaos that Christmas morning brings, it is nice to know that we will get to spend such a sweet relaxing evening visiting with family on my mom's side.  It is our once a year guaranteed reunion.

There is always the chowder, which is my favorite thing ever.  Chowder and lebkuchen and sweet breads, and vegetable plates and salads, and just about everything else you could imagine.

But the chowder.  That is what I go for.  Never mind the wonderful time reacquainting myself with cousins I haven't seen in a year.  Never mind the fun times my kids will have playing with my cousins' kids.  Forget about the sleepy ambiance with the crackling fire and the sweet roasted almonds while the grownups visit.  I go for the chowder, pure and simple.

Specifically the Clam Chowder.

Aunt Carolyn's clam chowder.

I (and most everyone else) would generally eat three or four bowls full, well past filling our bellies.  We know it will be a long 365 days before we get to eat it any more, so we must eat as much as possible.

This past year I got smart and finally asked her for a recipe.

I have never been happier with begging a recipe off someone before.

What you need:

3/4 lb clams (2 6 oz cans)

1 cup onions, chopped fine

1 cup celery, chopped fine

2 cups potatoes, 1/2 inch cubes

3/4 cup butter (1 1/2 sticks)

3/4 cup flour

1 qt half and half

1 1/2 tsp salt

few grains pepper

1/2 tsp sugar

What to do:

Cook vegetables in drained clam juice and enough water to cover for 20 minutes.  Add salt, pepper and sugar after vegetables are tender.  Melt butter in large saucepan.  Stir in flour to make roux, and add half and half slowly, while stirring.  When thickened, add to vegetable and clam mixture with juice.  Serves 8.

*I have found I like more salt and pepper than it calls for.  Also, after we eat it for dinner, I usually will add some milk, to make it go further, and then freeze it for another meal.

It says it serves 8, but that is only if all 8 people are big hearty men with appetites the size of China.

Enjoy!

Greek Roasted Parmesan Potatoes

3 lbs potatoes
1 cup chicken broth
2 tablespoons fresh lemon juice
1/4 cup butter, melted (no substitutes)
1 teaspoon oregano (or to taste)
1 tablespoon fresh minced garlic (optional or to taste)
salt and pepper
1/2-3/4 cup grated parmesan cheese (or to taste)
chopped fresh parsley
Directions:

1
Set oven to 375 degrees.
2
Butter a shallow baking dish large enough to hold the potatoes.
3
Peel and cut the potatoes into large wedges and place into the prepared baking dish.
4
In a bowl combine the broth, lemon juice, butter, oregano, salt, pepper and minced garlic (if using); mix well to combine.
5
Pour over potatoes in the dish and stir to coat well.
6
Cover the dish tightly with foil.
7
Bake for about 40 minutes.
8
Uncover and turn potatoes.
9
Sprinkle with Parmesan cheese, and return to oven (uncovered).
10
Bake for another 20-30 minutes, or until potatoes are done to desired tenderness.
11
Sprinkle with chopped fresh parsley and serve.
12
*NOTE* the Parmesan may be sprinkled on just after baking if desired.

Greek Style Quinoa Burger

Ingredients:

• 1/2 cup rinsed quinoa
• 1 medium carrot, cut in large chunks
• 6 scallions, thinly sliced
• 15 ounces great northern beans, drained and rinsed
• 1/4 cup plain dried breadcrumbs
• 1 large egg, lightly beaten
• 1 tablespoon ground cumin
• Coarse salt
• Ground pepper
• 2 tablespoons olive oil
• 1/2 cup plain nonfat Greek yogurt
• 1 tablespoon fresh lemon juice
• 4 pitas (each 6 inches)
• 1/2 English cucumber, thinly sliced diagonally
  
  
  What to do:
  1. In a small saucepan, bring 3/4 cup water to a boil; add quiona, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.

  2. STEP 2

     In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky.

  3. STEP 3

     Form mixture into four 3/4-inch-thick paties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.

  4. STEP 4

     Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions; season with salt and pepper. Serve burgers in pita topped with cucumber and yogurt sauce.

Enchilada Sauce

I want to write something so clever with this, but the fact of the matter is I am so tired right now, I just can't get my mind to work, any more than just to copy and paste this little bit.  Sigh.  Hopefully I will remember to update it when I actually make it.


Ingredients
3 cups organic low sodium vegetable broth
1/4 cup tomato paste
1/4 cup all purpose flour
2 Tbsp. olive oil
2 tsp. cumin
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. chili powder
Salt/pepper
Optional: cayenne pepper, ground chipotle, paprika, etc.

Directions
In a small bowl, combine flour, cumin, garlic powder, onion powder, and chili powder.
In a medium saucepan, heat olive oil over medium heat.
Add tomato paste, and the bowl of flour and spices.
Cook 1 minute, whisking continuously.
Whisk in broth, increase heat, and bring to a light boil.
Reduce to simmer. Cook about 8 minutes or until slightly thickened, whisking occasionally.
Salt/pepper to taste.