Category: Vegetarian

Mexican Tortilla Casserole

9/7/2016

There's an obvious shift this week to how and what I'm making for our dinner. Over the past couple of months, every meal consisted largely of produce from the vegetable garden. With this Mexican Tortilla Casserole, the only home-grown ingredient was the lone cherry tomato on the top. My garden still boasts kale, some beans, and an occasional cucumber... and, don't let me forget red cabbage! My husband also planted watermelon radishes and a second crop of lettuces; but for the most part, it's coming to an end.

As much as I miss my garden vegetables when I no longer have them, I am always ready for cool weather meals that simmer on my stove throughout the day. Desserts that consist of stone fruit and berries (most likely tarts and galettes) are replaced by apples, pears, and a good amount of chocolate... I love fall!
This Mexican Tortilla Casserole is simple and quick to assemble. And, feel free to swap out ingredients to your liking.

• Mexican Tortilla Casserole •

• recipe via The Splendid Table | from the cookbook, The Mom 100 Cookbook: 100 Recipes Every Mom Needs in Her Back Pocket

• Nonstick cooking spray
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 teaspoon ground cumin
• 1 1/2 teaspoon chili powder
• 1 teaspoon minced garlic
• 1 can (14 ounces) chopped tomatoes, drained, with 1/3 cup juice reserved
• 1/4 cup tomato paste
• 2 cans (15.5 ounces each) white, black, or kidney beans (or a mixture of any two), rinsed and drained
• Kosher or coarse salt and freshly ground black pepper
• 1 1/2 cups frozen corn thawed
• 3 cups coarsely chopped spinach
• 4 medium-size (8-inch) flour tortillas
• 2 cups (8 ounces) shredded Monterey Jack or Cheddar Cheese, or a mixture of the two
• Sliced avocados, fresh cilantro, cherry tomatoes, etc., for garnish
• Sour cream, for serving (optional)
• Salsa, for serving (optional)
1. Preheat the oven to 400°F. Spray an 8 1/2 to 9-inch springform pan with nonstick cooking spray.
2. Heat the oil in a large skillet over medium heat. Add the onion, cumin, chili powder, and garlic and cook until the onion is softened, about 3 minutes. Stir in the tomatoes with the 1/3 cup of reserved juice and the tomato paste, then stir in the beans. Season with salt and pepper to taste. Let the bean mixture simmer until everything is hot, about 3 minutes. Add the corn and spinach and stir until the spinach has wilted and everything is well blended and hot, about 3 minutes. Taste for seasoning, adding more salt and/or pepper as necessary.
3. Place 1 tortilla in the prepared pan. Spread one fourth of the bean and vegetable mixture evenly over the tortilla, then sprinkle 1/2 cup of the shredded cheese evenly over the top. Repeat with 3 more layers, ending with the last quarter of the bean mixture and then the last 1/2 cup of shredded cheese.
4. Bake the tortilla casserole until it is hot throughout and the top is lightly browned, about 20 minutes. Let the casserole sit for about 5 minutes. Top with sliced avocados and cherry tomatoes, if desired. Cut it into wedges and serve. Serve with sour cream and/or salsa on the side, if you like.
Cooking Tip: You can make the tortilla casserole a day ahead of time, cover it with plastic wrap or aluminum foil, and put it in the fridge overnight; just take it out and let it sit at room temperature for about 20 minutes while the oven preheats to 400°F. Bake the casserole uncovered. You can also reheat the cooked casserole at 350°F for 15 to 20 minutes, until warm.

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Quinoa Salad with Kale and Red Grapes

11/20/2015

1 Comment

I just made this Quinoa Salad with Kale and Red Grapes ( I still have kale in my garden! ) and I think it could possibly be a contender for one of the sides on my Thanksgiving table. My plans are starting to come together. Our neighbors, that are joining us for dinner this year, are making the turkey, gravy, and mashed potatoes. Yes... it makes it very easy for me. I will fill in with everything else. But I am still undecided on dessert. Of course there will be a pumpkin pie. There has to be a pumpkin pie. But I plan on making a second pie/tart and every suggestion I've thrown out to family members has been vetoed. Maybe I'll stop asking... Maybe I'll make two pumpkin pies.

• inspired by a recipe in Experience Life magazine
• 1 cup quinoa
• 1/2 cup extra-virgin olive oil, plus additional for drizzling
• 2 cups water
• 3/4 teaspoon kosher or sea salt, divided
• 1/4 cup freshly squeezed lemon juice
• 1/2 teaspoon ground cumin
• Pinch of red pepper flakes
• 3 cups stemmed kale, center rib removed and finely juilienned
• 1 teaspoon lemon zest
• 2 cups halved red seedless grapes
• 3/4 cup chopped, toasted walnuts

1. Place the quinoa in a bowl of cool water, and whisk for two minutes, then drain thoroughly in a fine-mesh sieve. Over medium heat, drizzle a small amount of olive oil in a medium-size pot. Add quinoa and stir for one minute to dry and toast briefly. Add the water and 1/2 teaspoon salt, increase the heat and bring to a boil. Reduce heat to the lowest setting, cover pot, and cook for 15 minutes. Remove pot from heat and let stand, covered, for 5 minutes. Fluff quinoa with a fork.
2. While the quinoa is cooking, whisk together the lemon juice, the remaining 1/4 teaspoon salt, ,cumin, red pepper flakes, and olive oil in a large bowl.. Add the kale and press on it for a short time with the back of a wooden spoon. Doing this breaks down its fibers, making it easier to chew and digest. Add the quinoa, lemon zest, grapes, and walnuts; toss gently. Serve at room temperature.

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Sweet Corn Soup

9/5/2015

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This is a delicious, puréed corn soup that does taste just like summer. The recipe is from Gavin Kayson, formerly director of culinary operations for Daniel Boulud in NYC, and a Minnesota native. Kayson returned here to open Spoon and Stable in the north loop of downtown Minneapolis. If you're visiting the Twin Cities and want a memorable evening, make reservations (ahead) at Spoon and Stable. I ate there this past spring and would love to go back for the fall/winter menu.

+ recipe by Gavin Kaysen | WSJ Off-Duty

• 1/4 pound butter
• 1 cup thinly sliced leeks, whites only
• 1/2 cup thinly sliced yellow onions
• 2 cloves garlic, minced
• 4 1/2 cups corn kernels (from 4-6 ears), cobs reserved
• 4 cups vegetable or chicken stock
• 1/2 cup heavy cream
• Salt and freshly ground black pepper
• 1/2 lime
• 4 tablespoons extra-virgin olive oil
• Chopped chives, for garnish
1. Melt butter in a medium stock pot over medium heat. Sauté leeks, onions and garlic until onions are translucent, about 6 minutes. Add 4 cups corn kernels, reserved cobs and just enough stock to cover corn. Increase heat to medium-high and simmer until stock absorbs flavors of other ingredients, about 35 minutes. Stir in cream and simmer until soup thickens, 10-15 minutes more. Remove cobs and discard.
2. Use a blender or food processor to purée soup until smooth, (For an even smoother soup, pass it through a fine-mesh sieve.). Season soup with salt, pepper, and lime juice to taste. Return soup to pan and keep warm over low heat.
3. Prepare garnishes: Heat 1 tablespoon olive oil in a small sauté pan over medium-high heat. Sauté remaining corn kernels until warmed through, about 2 minutes. Season with salt.
4. To serve: Ladle soup into bowls, Drizzle each serving with some of remaining olive oil and garnish with sautéed corn kernels and chives.

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Potato & Green Bean Salad with Lemon

7/28/2015

4 Comments

     Had it not been a hot, muggy day, I never would have made this salad. I would have roasted the little purple potatoes in the oven and seared the haricot verts green beans in olive oil on top of the stove; both favorite techniques of mine. Nice that it happened this way!
     Dinner on the patio... rhubarb mojitos, grilled chicken, potato & green bean salad, fresh peach and blueberry crisp (baked in the cooler, early morning hours) with homemade ice milk. Isn't summer great? Forgot to pull the watermelon balls from the refrigerator -- another day, another dinner...

+ recipe adapted, from The New Basics Cookbook

• 1 3/4 pound small purple or yellow potatoes, halved or quartered depending on size
• 3/4 pound Haricots Verts or green beans, trimmed and halved or quartered depending on size
• 1/4 cup fresh lemon juice
• 2 tablespoons whole grain mustard
• 1 tablespoon grated lemon zest
• 1 teaspoon salt
• Freshly ground black pepper, to taste
• 1/3 cup extra-virgin olive oil
1. Place the potatoes in a medium-size pot and cover with cold water. Bring to a boil, reduce heat and simmer until potatoes are tender. Drain. When cool enough to handle, peel potatoes, halve or quarter if large.
2. Meanwhile, bring a saucepan of salted water to a boil; add the green beans. Reduce the heat and simmer until tender; approximately 3 minutes for Haricots Verts and possibly longer for larger beans. Drain and run under cold water. Drain again.
3. For the dressing... in a medium bowl whisk together the lemon juice, mustard, zest, salt, and pepper. Slowly whisk in the olive oil.
4. In a large bowl, combine the potatoes and green beans. Gently fold in half of the dressing, then any of the remaining dressing until coated to your liking. You may not use all of it. Serve salad at room temperature or refrigerate until needed.

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a favorite of mine... Tomato, Orange, and Avocado Salad

8/9/2014

2 Comments

• This recipe appeared previously in August 2009. Every now and then I am horrified (more than I care to admit) when I look back at older Passions to Pastry posts and see the photograph that accompanies a recipe. I would like to think that my photography skills have improved since then and am ever so slowly updating those photos.

"... I got this recipe for Tomato, Orange, and Avocado Salad from my friend and neighbor, Debbie. I treasure my neighbor! I would literally drop everything if she called and asked me to dinner. Truly, the best meals I have ever had were shared efforts enjoyed on my neighbor's patio."

I classify this Tomato, Orange, and Avocado Salad as a "summer salad"; that's because I think you should only use sweet, flavorful, fresh from the garden, summer tomatoes -- heirloom, preferably. There's nothing better.

• 2 teaspoons fresh lemon juice
• 4 teaspoons extra-virgin olive oil
• 2 avocados, large dice
• 2 tomatoes, preferably heirloom, cut into large dice
• 2 oranges, peeled and sliced into thick rounds
• 1 small red onion, sliced into rings
• 10 to 15 black olives, pitted
• 1/4 cup sliced almonds, toasted
• Salt and freshly ground pepper to taste

1. Whisk together the lemon juice and extra-virgin olive oil. Season to taste with salt and pepper. Gently toss the diced avocados and tomatoes with half of the lemon juice-olive oil vinaigrette.
2. Arrange the orange slices on a platter. Scatter the red onion slices over the oranges and drizzle with the remaining half of the vinaigrette.
3. Spoon the avocados and tomatoes on top of the oranges. Top with black olives and almonds.

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Charred Corn and Tomato Salad with Basil

8/8/2014

4 Comments

I found this recipe for Charred Corn with Tomatoes and Basil Vinaigrette on Lynn Rosetto Kasper's The Weeknight Kitchen. This salad screams summer. I found that I liked it even better the next day, after the basil vinaigrette really infuses the corn and tomatoes, and with a big handful of arugula thrown in.

+ Charred Corn Salad with Basil Vinaigrette
• adapted recipe from Kitchen Confidence by Kelsey Nixon via The Weeknight Kitchen

CORN:
• 6 ears corn, shucked
• Canola oil, preferably cold-pressed
• Kosher salt and cracked black pepper

BASIL VINAIGRETTE:
• 1 1/2 cups packed fresh basil leaves
• 1 garlic clove, grated
• 1/4 cup apple cider vinegar
• 1/4 cup extra-virgin olive oil
• Kosher salt and cracked black pepper

• 1 (10-ounce) container small heirloom cherry tomatoes, halved (about 2 cups)
• 1/2 small red onion, finely chopped

1. For the corn: Preheat an outdoor grill.

2. Brush corn cobs with the canola oil and sprinkle with salt and pepper. Put the corn on the grill and char each side. Set aside until cool enough to handle. Stand each ear up, stalk end down, in a wide, shallow bowl and, using a knife, slice the corn kernels off the cob. Set aside.

3. For the vinaigrette: In a food processor or blender, pulse the basil and garlic until the basil starts to break down. Add the vinegar. Continue pulsing while adding the oil in a steady stream, then process until smooth. Season with salt and pepper.

4. In a large bowl, combine the corn, tomatoes, and red onion. Drizzle the basil vinaigrette over the vegetables and toss well to coat. Season to taste with salt and pepper. Serve at room temperature or chilled.
+ Toss in fresh arugula, if desired.

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breakfast at my house... Toasted Quinoa Cakes with Stone Fruit and Mascarpone

8/5/2014

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Several people I know have recently said, it's hard to believe summer is over. Over?? It's only the beginning of August. And I have just purchased my first peaches and plums of the season. I baked a plum tart this past weekend, but today I combined sliced plums and peaches to make a breakfast of Toasted Quinoa Cakes with Stone Fruit and Mascarpone. The meal can go together quickly if you keep cooked quinoa at the ready in your refrigerator (recipe HERE). Be sure to give the quinoa cakes a good sprinkle of finishing salt before you dig in! It really enhances the toasty flavor.

+ Toasted Quinoa Cakes with Stone Fruit & Mascarpone

MAKES 6 SERVINGS

• Cooked quinoa (recipe HERE)
• Extra-Virgin Olive Oil
• Kosher salt
• 3 peaches, halved, then sliced into 1/4-inch wedges
• 3 plums, halved, then sliced into 1/4-inch wedges
• 3 tablespoon granulated or brown sugar
• Mascarpone

1. Place a large skillet (cast iron, if possible) over medium heat. Drizzle with enough olive oil to cover the bottom. Add the quinoa and sprinkle generously with kosher salt; cook, stirring constantly, until quinoa begins to brown and has a toasty aroma. Remove from heat. As shown below, fill a round biscuit cutter (the one I used was 2 3/4-inches) with the quinoa and press gently with the back of a spoon to make a firm quinoa cake. Transfer quinoa-filled mold to a plate and again, pressing gently on the packed quinoa with the back of a spoon, release onto the plate. Sprinkle each quinoa cake with kosher or Maldon salt. The quinoa recipe will make 6 cakes.

2. Wipe the skillet clean and place over medium heat. Give it a good drizzle of olive oil. Add the peaches, plums, and sugar. Cook the stone fruit, turning gently with a thin spatula, until fruit is softened and caramelized. Spoon the stone fruit mixture alongside the quinoa cakes. Top with a generous dollop of Mascarpone. EAT.

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Zucchini-Feta Fritters with Hummus

7/31/2014

2 Comments

     I face challenges in my vegetable garden every year. I never achieve 100% satisfaction. The blue cabbages I've planted every growing season since my garden's inception sixteen years ago will be banned next year. The endless plucking of green worms and the difficulty of mowing and trimming around the large leaves have forced them out! Next year -- blue-green Lacinato Kale will stand at the corners of my brick-edged garden beds.
     And yesterday I bought three large basil plants to replace the two packages of basil seeds I planted this spring. The seeds grew into plants that were pale with leaves so full of holes they were rendered useless; seemingly torn apart by a predator that was devouring every bit of new growth. Our neighbor mentioned the possibility of goldfinches as the culprits. Who knew? After research I learned that the American goldfinch (nicknamed "Salad Bird") loves dining on vegetable greens such as beets, Swiss chard, and, it seems, also basil. After seeing several goldfinch in my backyard and with the discovery of newly-eaten holes on the upper leaves of the basil planted just yesterday, I think our suspicions are confirmed.
     There are issues with several other plantings. All I ask is that I have tomatoes with every meal in August. If that happens... all is forgiven.

SCIENCE LESSON:
     And speaking of green worms... Yesterday I found this Eye Hawk Moth Caterpillar quickly making its way across my yard. The photo doesn't justly convey the caterpillar's actual size; about 4-inches in length and 1/2-inch plus in diameter. From what I've read about the moth, it seems to reside in England. No mention was made of the U.S. Therefore, let me suggest... watch your apple trees and willows -- the caterpillars' primary diet. Judging from the size and speed of this caterpillar, we're in big trouble if the Eye Hawk Moth gets a foothold in the states.

The Eye Hawk Moth Caterpillar curled up on my sidewalk. Get a load of the big, blue, hook tail!

Do you still have an appetite after this photo? Yikes!


     But back to my garden... At least I can say that this year I have no quarrels with my zucchini. My massive three plants have been keeping me busy with all of the zucchini they've produced. I just made Zucchini-Feta Fritters with Hummus Dip. I love the loads of lemon zest in the fritters! I served them with corn on the cob and salmon... YUM.

• RECIPE by ROBIN ASBELL (adapted)

MAKES 4 SERVINGS

FRITTERS:
• 1 pound zucchini
• 1 1/2 teaspoon kosher salt
• 1/2 cup unbleached, all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons lemon zest
• 1 teaspoon dried oregano
• 2 large eggs
• 4 ounces feta cheese, crumbled
• canola oil, for frying
DIP:
• 2 small cloves garlic, peeled
• 1 14.5-ounce can garbanzo beans, rinsed and drained
• 1/4 cup tahini
• 3 tablespoons extra virgin olive oil
• 1/4 cup lemon juice
• 1/2 teaspoon salt
• 3 tablespoons water, or more to thin

FRITTERS:
1. Trim the ends of the zucchini and shred using the large holes of a box grater. Place the shredded zucchini in a colander and gently toss with 1 teaspoon salt; set colander on a plate to catch any moisture and let stand for 30 minutes. Turn the zucchini onto a clean dish towel and twisting the towel around, wring out as much moisture as you can.
2. In a large mixing bowl, combine the flour, baking powder, remaining 1/2 teaspoon salt, pepper, lemon zest, and oregano; whisk to combine. Add the eggs and whisk until smooth. Stir in the zucchini and feta cheese.
3. Heat a large non-stick skillet over medium-high heat. Add enough oil to just cover the bottom of the skillet. Using a large spoon, drop mounds of batter onto the oiled skillet, pressing lightly with the back of the spoon to flatten. When the bottom has browned, approximately 2 to 3 minutes, flip the fritter and brown the other side.
4. If you aren't eating the fritters immediately, they can be placed on a baking sheet lined with paper towels and kept warm in a 250˚ oven.

HUMMUS DIP:
1. Drop the garlic into the bowl of a food processor and mince (or use a mortar and pestle to mash the garlic). Add the beans and pulse until smooth, scraping the bowl when necessary. Add the tahini, olive oil, lemon juice, and salt and pulse to combine. With the motor running, drizzle in water to thin. Serve with the fritters.

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Breakfast Bruschetta with Cherries

7/28/2014

5 Comments

I received a gift of Michigan cherries this past weekend and they became our breakfast this morning!

+ inspired by a recipe from Whole Foods

• 2 cups fresh, sweet cherries, pitted and halved
• 2 tablespoons finely sliced fresh mint leaves
• 1 teaspoon grated orange zest, preferably organic
• 1 1/2 tablespoons freshly squeezed orange juice
• 3 ounces Mascarpone
• 4 slices hearty, whole-grain bread
• Extra virgin olive oil
• Honey, for drizzling, optional

1. Place the halved cherries in a small bowl. Add the mint and orange juice and gently toss to combine.
2. In another small bowl, stir together the Mascarpone and orange zest.
3. Brush both sides of the bread slices with olive oil. Heat a grill pan over medium heat and brown bread lightly on both sides (or use a toaster and brush bread lightly with olive oil after it is toasted). Transfer the bread to a serving plate.
4. Divide the orange Mascarpone between the 4 slices of toast and spread evenly. Top the Mascarpone with the cherries and drizzle with honey. Serve.

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Easy Kale Chips

7/14/2014

4 Comments

I never planned to write about Kale Chips. I just assumed that with the popularity of kale, just about everyone had made, or at the very least, eaten them.
I was late jumping on the kale bandwagon. I had read about the health benefits of eating kale, but am embarrassed to say, had never cooked with it. It's high in vitamins A,C, and K, filled with antioxidants that fight cancer, and if that's not enough, kale is low in calories. It's a no brainer that we all should be eating it. But it wasn't until last summer that I first ate a kale chip. My sweet next door neighbor called me one evening and said, "Pour yourself a glass of wine. I'm bringing you some kale chips". It was love at first bite.

     I've planted two different varieties of kale in my garden this year. My favorite, for the beautiful, slender blue-green leaves, is the Lacinato Kale (above).
     Curly Kale is pictured below.

     Nearly everyone that has come to our patio for dinner this summer has been served Kale Chips when they arrive. Guests love them (really love them!) and I'm surprised when even the most devoted kale eaters tell me they haven't eaten kale chips before. So I am now giving you my directions for making Kale Chips, hoping that if you haven't done it yet, you will start baking them now!

• Fresh kale leaves (I will use about 6-7)
• Extra-Virgin olive oil
• Kosher salt

+ Kale chips are extremely easy to make, but you want to be sure that once rinsed, they are perfectly dry before proceeding with the recipe. I pat dry my leaves with a paper towel.

1. Rinse kale leaves and dry thoroughly. Using a sharp paring knife, slice down the center of the kale along both sides of the stem and remove. Slice the remaining kale leaves in 2 to 3-inch pieces and place in a medium size bowl.
2. Drizzle a small amount of olive oil over the leaves. I use about one tablespoon of oil. Take a thin metal spatula and very gently toss the leaves. I do this slowly, over and over. The goal is to have a thin film of oil coating both sides of the leaves. You DO NOT want them drenched in oil.
3. Preheat oven to 300˚F and line two baking sheets with parchment paper. Arrange kale leaves in a single layer on a baking sheet. Sprinkle lightly with kosher salt. Place baking sheet on center rack of oven and bake for approximately 10 minutes. Check at 8 minutes and watch closely after that. Ovens differ and you do not want them to burn. Prepare second baking sheet while the first is in the oven.
4. Gently transfer kale chips to a bowl for serving. I will use my same metal spatula to remove the chips from the baking sheet. They are very delicate and can shatter easily.
+ Enjoy, and know you are eating a healthy treat!

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