We went Spanish tonight! In honor of two of my brothers who served missions there, a lovely Shrimp Paella. This could also be vegan/vegetarian by skipping the shrimp. Delish!
Pre-cook your rice ahead of time, and this becomes a quick meal as well.
Delicious Paella
1/4 cup olive oil (and a little more for drizzling)
1/2 white or yellow onion, diced
4 cloves of garlic, mashed and minced
approx 10-15 spears asparagus, chopped in 2-3 inch segments
approx 1/2 cup diced red peppers
approx 1/2 cup diced yellow peppers
approx 2-3 cups frozen pre-cooked, de-veined, tail-off shrimp, defrosted
juice of 1/2 lemon
1 1/2 cups frozen corn kernels
1 can diced tomatoes
approx 3 cups pre-cooked brown rice
1 tbsp dried parsley flakes
Sea salt to taste (about 2 tbsp)
Pre-cook brown rice according to package instructions. Defrost frozen shrimp in warm water bath.
In large skillet bring olive oil to medium heat. Add onions and garlic and saute until onions start to soften. Add asparagus and continue to saute for 2-3 more minutes before adding the peppers. Saute for a few more minutes to allow the peppers to soften. Add shrimp, some sea salt and lemon juice. Stir frequently until shrimp is heated through (4-5 minutes). Add corn and diced tomatoes. Mix in well. Add in brown rice and stir well to allow rice to soak up some of the juices. Season with parsley and a generous sprinkling of sea salt. Drizzle a little extra olive oil and stir in. Once everything is well incorporated and heated through, serve and enjoy!
Friday, January 23, 2009
Wednesday, January 21, 2009
Veg n' Mash Pie
This is kind of a variation on the Veggie Shepherd Pie. My family loved it!
I used what I had (we were getting down to the dregs- time to go grocery shopping!), but you can add carrots, broccoli, whatever.
This sounds long and complicated, but really everything can be going at once and it doesn't take that long.
Veg n' Mash Pie
2 tbsp coconut oil or olive oil
1/4 large onion, diced
1 yam or sweet potato, thinly sliced
1/3 cup vegetable broth
approx 2 cups frozen green beans
approx 1 1/2 cups frozen corn
6-8 large red potatoes, mostly peeled and diced
3-4 garlic cloves
Water for boiling
sea salt
approx 1/2 cup vegetable broth
2 tbsp butter or vegan margarine
Gravy:
approx 1 1/2 cup vegetable broth
approx 1 cup rice milk or soy milk (or a mix)
1 tbs sea salt
1-2 tsp vegan chicken base or chicken boullion
1/2 tsp garlic powder
1/2 tsp fresh ground black pepper
1 tsp bouquet garni herbs (sage, thyme, basil)
3 tbsp corn starch
1/4 cup water
Preheat oven to 375 degrees.
In large skillet heat oil over medium heat and saute onions. Add yam slices (and sliced carrots and broccoli if you are using them) and 1/3 cup vegetable broth. Cover and let simmer/steam until yams are mostly soft. Add corn and green beans just long enough to defrost and heat them. While your yams are steaming, bring a large pot of water to boil. Add potatoes, garlic cloves (smashed a bit) and salt. Boil until potatoes are soft. Drain out water. Add broth, milk, butter and salt to potatoes in the pot and mash them well.
For the gravy:
In a small pot, place vegetable broth and rice/soy milk and and seasonings. Bring to a low boil. In a small jar or cup with lid, place 1/4 cup water and cornstarch and shake it up. Whisk in to boiling liquids, turn down heat to low and simmer for approximately 5 minutes.
Put it all together:
In baking dish place sauteed/steamed veggies, cover them with gravy and spread mashed potatoes to cover the top. Place in oven for 20 minutes. Remove from oven, let cool a bit and ENJOY!
I used what I had (we were getting down to the dregs- time to go grocery shopping!), but you can add carrots, broccoli, whatever.
This sounds long and complicated, but really everything can be going at once and it doesn't take that long.
Veg n' Mash Pie
2 tbsp coconut oil or olive oil
1/4 large onion, diced
1 yam or sweet potato, thinly sliced
1/3 cup vegetable broth
approx 2 cups frozen green beans
approx 1 1/2 cups frozen corn
6-8 large red potatoes, mostly peeled and diced
3-4 garlic cloves
Water for boiling
sea salt
approx 1/2 cup vegetable broth
2 tbsp butter or vegan margarine
Gravy:
approx 1 1/2 cup vegetable broth
approx 1 cup rice milk or soy milk (or a mix)
1 tbs sea salt
1-2 tsp vegan chicken base or chicken boullion
1/2 tsp garlic powder
1/2 tsp fresh ground black pepper
1 tsp bouquet garni herbs (sage, thyme, basil)
3 tbsp corn starch
1/4 cup water
Preheat oven to 375 degrees.
In large skillet heat oil over medium heat and saute onions. Add yam slices (and sliced carrots and broccoli if you are using them) and 1/3 cup vegetable broth. Cover and let simmer/steam until yams are mostly soft. Add corn and green beans just long enough to defrost and heat them. While your yams are steaming, bring a large pot of water to boil. Add potatoes, garlic cloves (smashed a bit) and salt. Boil until potatoes are soft. Drain out water. Add broth, milk, butter and salt to potatoes in the pot and mash them well.
For the gravy:
In a small pot, place vegetable broth and rice/soy milk and and seasonings. Bring to a low boil. In a small jar or cup with lid, place 1/4 cup water and cornstarch and shake it up. Whisk in to boiling liquids, turn down heat to low and simmer for approximately 5 minutes.
Put it all together:
In baking dish place sauteed/steamed veggies, cover them with gravy and spread mashed potatoes to cover the top. Place in oven for 20 minutes. Remove from oven, let cool a bit and ENJOY!
Thursday, January 15, 2009
Potato Corn Chowder
It is soup season for sure. Besides that, I am still digging into my Artisan Bread in 5 Minutes a Day book, and hearty bread just begs for a cozy soup to go with it.
Potato Corn Chowder
2 tbsp olive oil or butter
1/4 large sweet onion, diced
approx 2 cups frozen corn kernels
6 cloves garlic, minced
approx 1/3 cup grated carrots (about 5-6 baby carrots)
3-4 tsp sea salt (to taste)
1/2 tsp pepper
approx 2 cups vegetable stock/broth
approx 1/2 cup soy milk or rice milk
approx 1 1/2 cups water
8-10 large red potatoes, peeled and diced
approx 2 cups chopped broccoli
3/4 cup water
salt
Heat oil or butter at medium heat in bottom of large pot. Saute onion for about 5 minutes, then add corn. Saute for 5 more minutes, then add garlic and grated carrots. Salt and pepper the cooking veggies and stir well. Add liquids to pot, then add potatoes. Bring to a boil, then cover and reduce heat to a simmer. Once potatoes are soft, remove about 2-3 cups of soup and cream in blender, then add back to pot.
In separate small pot, place broccoli, 3/4 cup water and dash of salt. Cover and heat on medium high heat stirring occasionally until broccoli is steamed to preference. Add broccoli to the soup in the large pot, stir well.
Serve with yummy bread and enjoy!
Potato Corn Chowder
2 tbsp olive oil or butter
1/4 large sweet onion, diced
approx 2 cups frozen corn kernels
6 cloves garlic, minced
approx 1/3 cup grated carrots (about 5-6 baby carrots)
3-4 tsp sea salt (to taste)
1/2 tsp pepper
approx 2 cups vegetable stock/broth
approx 1/2 cup soy milk or rice milk
approx 1 1/2 cups water
8-10 large red potatoes, peeled and diced
approx 2 cups chopped broccoli
3/4 cup water
salt
Heat oil or butter at medium heat in bottom of large pot. Saute onion for about 5 minutes, then add corn. Saute for 5 more minutes, then add garlic and grated carrots. Salt and pepper the cooking veggies and stir well. Add liquids to pot, then add potatoes. Bring to a boil, then cover and reduce heat to a simmer. Once potatoes are soft, remove about 2-3 cups of soup and cream in blender, then add back to pot.
In separate small pot, place broccoli, 3/4 cup water and dash of salt. Cover and heat on medium high heat stirring occasionally until broccoli is steamed to preference. Add broccoli to the soup in the large pot, stir well.
Serve with yummy bread and enjoy!
Monday, January 12, 2009
Russian Schi- Cabbage Soup
This is my interpretation of Schi- or Russian Cabbage Soup. (Apparently winter has me thinking Russian!) I served it with a delicious crusty loaf from Artisan Bread in Five Minutes a Day. (This is a book I highly recommend getting.)
It turned out even better than expected! Perfect for a cold January night.
Russian Schi- Cabbage Soup
3-4 tbsp olive oil (you can add a tbsp of butter to it for flavor)
1/4 large sweet white onion, diced
approx. 1 - 1 1/2 cup chopped carrots
approx. 4-5 large mushrooms, chopped
3-4 cloves garlic, minced
1/2 head cabbage, shredded
4-5 large-ish red potatoes (other types would work as well), diced in rather small cubes
1 15 oz can diced tomatoes
approx 24 oz vegetable stock
approx 1-2 cups water
1 tsp dried parsley
1 1/2 tsp dried oregano
1-2 tsp dried basil
approx 2-3 tbsp sea salt (to taste)
1/2 tsp freshly ground black pepper
Heat oil in bottom of large stock pot over medium heat. Add onions and carrots, saute until mostly soft. Add garlic, mushrooms, potatoes and cabbage. Stir and saute until cabbage wilts and begins to brown. Add tomatoes (with juice), vegetable stock, water and seasonings and bring to simmer over medium high heat. Once it comes to a low boil, reduce heat to low, cover and simmer until potatoes are soft (about 10 minutes). Serve with fresh bread and enjoy!
It turned out even better than expected! Perfect for a cold January night.
Russian Schi- Cabbage Soup
3-4 tbsp olive oil (you can add a tbsp of butter to it for flavor)
1/4 large sweet white onion, diced
approx. 1 - 1 1/2 cup chopped carrots
approx. 4-5 large mushrooms, chopped
3-4 cloves garlic, minced
1/2 head cabbage, shredded
4-5 large-ish red potatoes (other types would work as well), diced in rather small cubes
1 15 oz can diced tomatoes
approx 24 oz vegetable stock
approx 1-2 cups water
1 tsp dried parsley
1 1/2 tsp dried oregano
1-2 tsp dried basil
approx 2-3 tbsp sea salt (to taste)
1/2 tsp freshly ground black pepper
Heat oil in bottom of large stock pot over medium heat. Add onions and carrots, saute until mostly soft. Add garlic, mushrooms, potatoes and cabbage. Stir and saute until cabbage wilts and begins to brown. Add tomatoes (with juice), vegetable stock, water and seasonings and bring to simmer over medium high heat. Once it comes to a low boil, reduce heat to low, cover and simmer until potatoes are soft (about 10 minutes). Serve with fresh bread and enjoy!
Thursday, January 1, 2009
Crispy Potato Pirozhky
I meant to make pelmeni- Russian dumplings. But once I was done, my husband decided they were more like little pirozhky (little Russian pocket pies). So that is what I'll call them. Whatever they are, they are really yummy. I made way too much filling for one dinner, but one package of wonton round wrappers does way more than one dinner anyway. I guess I could make more and freeze them.
Crispy Potato Pirozhky
12 red potatoes (any kind would work), roughly peeled and diced
3-4 cloves garlic
1/2 onion finely diced
2 tbsp butter or vegan margarine
1/4- 1/4 red pepper, finely diced
about 6 baby carrots, grated
about 1/4 cup vegetable broth or water
about 1 tsp paprika
about 2 tsp real salt or sea salt
freshly ground black pepper to taste
Azuyama round wonton wrappers/pasta round
about 1/2-1 cup vegetable or olive oil
Place potatoes and garlic in large pot of salted water. Bring to a boil. Boil until potatoes are soft and break apart easily. In the meantime, melt butter in a large skillet over medium heat. Saute onion, peppers and carrots until soft. Reduce heat to medium low.
Drain water from potatoes. Pour them into skillet with onion mix, add broth and seasonings and mash it all together well. Remove from heat.
Take a round and brush the edges lightly with water. Place about 1 tsp- 1 tbsp in the center of the wrapper, fold top and bottom edge up to met and press together to seal. (Should make a crescent-shaped, pot sticker-like dumpling.) Repeat until filling is gone. (I stopped at 25- it fed 2 adults and 3 littles well.) Clean out your skillet. Place oil in the bottom of skillet and heat over medium to medium-high heat. Carefully place the pirozhky in the oil and turn them as they brown until all sides are crisp and golden. Remove them as they are done and drain on paper towel.
I served these with the Baby Bella Green Beans. Delish!
Enjoy!
Crispy Potato Pirozhky
12 red potatoes (any kind would work), roughly peeled and diced
3-4 cloves garlic
1/2 onion finely diced
2 tbsp butter or vegan margarine
1/4- 1/4 red pepper, finely diced
about 6 baby carrots, grated
about 1/4 cup vegetable broth or water
about 1 tsp paprika
about 2 tsp real salt or sea salt
freshly ground black pepper to taste
Azuyama round wonton wrappers/pasta round
about 1/2-1 cup vegetable or olive oil
Place potatoes and garlic in large pot of salted water. Bring to a boil. Boil until potatoes are soft and break apart easily. In the meantime, melt butter in a large skillet over medium heat. Saute onion, peppers and carrots until soft. Reduce heat to medium low.
Drain water from potatoes. Pour them into skillet with onion mix, add broth and seasonings and mash it all together well. Remove from heat.
Take a round and brush the edges lightly with water. Place about 1 tsp- 1 tbsp in the center of the wrapper, fold top and bottom edge up to met and press together to seal. (Should make a crescent-shaped, pot sticker-like dumpling.) Repeat until filling is gone. (I stopped at 25- it fed 2 adults and 3 littles well.) Clean out your skillet. Place oil in the bottom of skillet and heat over medium to medium-high heat. Carefully place the pirozhky in the oil and turn them as they brown until all sides are crisp and golden. Remove them as they are done and drain on paper towel.
I served these with the Baby Bella Green Beans. Delish!
Enjoy!
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