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spiced curiosity | entrees Archives - Page 12 of 12 - spiced curiosity
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goat cheese sprouted lentil burger

Wednesday, March 7, 2012

goat cheese sprouted lentil burgers

  • 6-8 cups water
  • 3/4 cup dried lentils
  • 1 teaspoon olive oil
  • 1 cup finely chopped onion
  • 3 cloves of garlic
  • 1 large carrot
  • 1 tablespoon balsamic vinegar
  • 4 ounces goat cheese
  • 1/4 cup breadcrumbs
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon fresh oregano
  • 1/8 teaspoon red pepper
  • 1/2 teaspoon salt
  • 1 large egg (or 1/4 cup egg substitute)

I’ve fallen in love with sprouting. It’s so dang simple, and ridiculously easy.

sprouting

Pour some water over what-have-you, refrigerate overnight, rinse in the morning, and repeat. And then these cute green sprouts start sticking their head out, like the lima bean project you did in Kindergarten. (How did you do with that by the way? It seemed inspiring as a kid but a bit sad when every other plant I owned seemed to give up on life…Maybe that’s partially why fail-proof sprouting is so appealing…)

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scallion buckwheat pancakes

Friday, February 10, 2012

buckwheat scallion pancakes – very belated happy chinese new year

  • 1 1/2 cup buckwheat flour
  • 1/2 cup whole wheat flour
  • 1 cup boiling water
  • 1 cup scallions — about 6 stalks
  • 3 large cloves of garlic
  • 1 egg
  • 1 teaspoon of dry yeast
  • 1 tablespoon of warm water
  • 1 tablespoon sesame oil
  • 1 1/2 tablespoons of soy sauce
  • 1/4 cup olive oil — better yet, sunflower oil
  • 1 teaspoon of Sriracha sauce + extra for topping
  • salt and black pepper to taste
  • sesame seeds

I’ve always loved Chinese food, especially the vegetarian-friendly sort. Thankfully nearby there about a million places to find decently-priced (eh, cheap) food of this kind. (And if you ever find yourself in Chinatown NYC, I’d bet my life on the Vegetarian Dim Sum House…just pass on the Imitation Shark Fin. Nope, don’t think they know what it is either.)

fresh scallions!

At these small shops my first pick is always steamed dumplings, but honestly, I’ve been craving some sort of onion-based bread since forever. What type of delicious wheat dish will do? Enter buckwheat scallion pancakes.

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poblano garlic shrimp

Monday, February 6, 2012

poblano reduction garlic shrimp – dad’s secret recipe

  • 3 green poblano peppers
  • 1/2 jalapeño pepper
  • 1 T of olive oil
  • 1 1/2 lbs of shrimp — deveined, etc.
  • 3 garlic cloves
  • Granulated garlic
  • salt + pepper to taste

“Is this a train robbery?” “It’s a science experiment!”

My dad’s favorite movie quote as well as his mantra to heart. I don’t know of any words more suited to him. Everything calls for curiosity and tinkering – from fried eggs to barn doors. And apparently if you try often enough, you end up with something spectacular. In this case, tasty.

I'll bet the Doc liked poblanos.

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chili_featured

Thursday, January 19, 2012

Hearty Chicken Sausage Chili with wild rice

  • Just the Chili:
  • 2 jars of bottled salsa – Trader Joe’s has a great garlic lime option
  • 1 large bell pepper
  • 1 (15.5 oz) can of sweet corn – drained & rinsed
  • 1 (12 oz) package chicken sausages with jalapeños – can sub for vegetarian sausages
  • 1 tablespoon of cumin
  • 2 tablespoon chili powder
  • paprika
  • 1 bunch of cilantro – about 1 cup or 5 stalks
  • 1 red onion
  • 1 tablespoon sea salt
  • 2 cloves garlic
  • 3 avocados – halved and pitted
  • Wild Rice:
  • 2 cups o’ wild long-grain rice
  • 2 large cloves of garlic — minced
  • 1 red onion — chopped into the 1/4 inch slices
  • 2 bay leaves
  • 1/4 cup of powdered chicken broth – vegetarian optional
  • 2 teaspoons salt

Half an hour ago you received a message saying that you have the honor of cooking for three guys. Tonight. In three hours. There are no groceries at home, maybe some mustard and half a loaf of frozen bread. Freak out? Consider next-door delivery? No way. Meet chili.

the chili

This was the very first idea that sprang to mind. Hearty, warming, tasty, and decently healthy. Had to be extremely filling, for three bottomless stomachs; hot, especially when the temperature outside just started to really drop; and the last two go without saying (I mean really). I have confirmation from three honest men and one foodie lady that this grub is good!

diced, fresh onion

bell pepper and onions

While picking up ingredients, grab a few good beers for accompaniment.

best con cerveza

In the end, it was great just sitting around a table with my friends and catching up on our lives – we hadn’t seen each other or talked much since our winter vacations. I hope you have many laughs and good conversation over this chili too.

(Adapted from Cooking Light)

Let’s start with prep. In the ingredients, I divided the amounts of onion and garlic between each dish in case you cook one recipe without the other; otherwise, just buy two onions and four cloves of garlic, and call it good.

That said, mince all garlic cloves; chop the onions into 1/4 inch slices (so there’s something to bite into when they’re mixed with the cooked food later); dice the bell pepper into 1/2 inch pieces; and chop the cilantro. When you’re thoroughly done with that cutting board, bring out the sausages. Dice into 1/2 inch slices. Set aside. 

In a large pot, bring bay leaves, broth, and 6 cups of water to boil. Add rice; bring to boil, then reduce to simmer. Keep lid on and cook for about 40-45 minutes.

While rice cooks, sauté the onion and garlic together in a saucepan with 1/3 cup of water for about 7 minutes. Lightly salt, and set aside (cover with lid, to remain heated). 

Onto the main course – hearty chili! In a large stove pot, pour the salsa, diced bell pepper, corn kernels, and sausages over medium-high heat. Evenly coat with cumin, chili powder, salt, and a dash of paprika. Stir in half of the sauteed onions & garlic. Slowly cook for half an hour, occasionally stirring.

Meanwhile, check on the rice. When the rice has absorbed all the water (or grain is al dente), add the remaining half of the onion and garlic, evenly mixing.

Garnish with fresh cilantro, set out tortilla chips with the fresh avocados, and enjoy!

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