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Ridiculously Delicious Rösti

Vegetable Rösti with Tomato-Corn Relish

Let’s go ahead and address the first thing you’re probably wondering (as I was when I initially heard the word), what the heck is a Rösti?? 

Well, basically, it’s similar to a potato pancake or hash brown patty. They’re commonly eaten for breakfast or as a side dish in Switzerland. They are usually pan fried, but can also be baked in the oven. Although basic rösti consists of nothing but potato, a number of additional ingredients are sometimes added, such as bacon, onion, cheese, apple or fresh herbs. Adding these extra ingredients is often considered to be a regional touch. They are also just delicious, especially when you get creative and add seasonings and/or toppings. If you don’t want to use the Tomato-Corn relish feel free to use a different type of relish, salsa or even marinated mushrooms or sautéed onions.

Tomato-Corn Relish

  • 3 cups fresh or thawed frozen corn kernels
  • 2 small tomatoes, chopped (1½ cups)
  • ½ cup chopped fresh basil ( I used 1 heaping TBSP. dried basil)
  • ¼ cup plus 2 Tbs. chopped onion
  • 3 tsp. olive oil
  • 2 tsp. minced garlic

Rosti

  • 2 medium white potatoes (sometimes I use 1 white & 1 sweet potato)
  • 2 large carrots
  • 2 small zucchini
  • 1 cup onion, finely chopped
  • ¼ cup all-purpose flour (feel free to use gluten free flour if needed)
  • 2 tsp. minced garlic
  • 2 large eggs, lightly beaten

1. To make Tomato-Corn Relish: Combine all ingredients in bowl. Set aside.

2. To make Rosti: Grate potatoes, carrots, and zucchini onto clean kitchen towel. Wrap towel around vegetables, and squeeze to remove excess liquid. Transfer vegetables to bowl, and stir in onion, flour, and garlic. Fold in eggs, and season with salt and pepper, if desired.

3. Coat large skillet with cooking spray, and heat over medium heat. Spoon 2 Tbsp. Rosti mixture for 
each patty, shaping with spoon to make patties. Cook 2 to 3 minutes, or until bottoms are crisp. Carefully flip with spatula, and cook 2 minutes more, or until browned on both sides. Serve with Tomato-Corn Relish.

Nutritional Information

Serves 4

Per Serving (6 rosti and 3/4 cup relish):

  • Calories: 328
  • Protein: 12 g
  • Total Fat: 8 g
  • Saturated Fat: 2 g
  • Carbohydrates: 57 g
  • Cholesterol: 93 mg
  • Sodium: 105 mg
  • Fiber: 8 g
  • Sugar: 15 g
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Meatless Monday Double Feature

Ok, folks, I’ve got a double feature for you this week to make up for missing last weeks meatless Monday. These quinoa bites get whipped up pretty quickly and they freeze well which is why I make them on a pretty regular basis.

Cheesy Quinoa Bites

adapted from soveryblessed.com

(click the link to see the original recipe and better pictures)

  • 2 cups cooked quinoa (*see note at bottom)
  • 1 egg and 2 egg whites
  • 1 cup shredded carrot
  • 3 stalks green onion, diced
  • 1 Tbsp. minced garlic
  • 1/2 cup grated Sharp Cheddar cheese
  • 1/4 cup Parmesan Cheese, shredded
  • 2 Tbs all-purpose flour
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground pepper
  • 1 tsp Mrs. Dash (original flavor)

1.  Preheat oven to 350 degrees.
2.  Mix together quinoa, carrot, egg, green onion, garlic, cheese, flour, Mrs. Dash, salt and pepper.
3.  Distribute mixture into a greased mini muffin tin, filling each cup to the top (1 heaping Tbs each).
4.  Bake for 15-20 minutes.

*regarding the quinoa- I cook it a day ahead of time as doing this seems to help it all stick together a little better. I also cook the quinoa in Chicken broth to add more flavor. You could also cook it in Beef or Vegetable broth.

 

 

Crockpot Quinoa and Lentil Soup

https://i1.wp.com/media-cache-ec2.pinterest.com/upload/182888434839324128_jODz8Oxv.jpg

1/2 cup quinoa

3/4 cup uncooked small red lentils

2 large carrots

2 stalks celery

1 small head cauliflower (can also use 1 med. zucchini OR 1 small butternut squash)

1 large onion, chopped

1 bay leaf

2 inch piece cinnamon stick (optional, see note*)

2 thin slices fresh ginger (I used 1/4 – 1/2 tsp. ground ginger since I didn’t have fresh)

6-8 cups chicken stock (start with 6 and add more to get desired consistency, I used 8)

1 tsp ground cumin

1 tsp ground fennel seed

1 tsp turmeric

1 tsp paprika

1 tsp ground coriander

1 tsp dried thyme leaf or 1 sprig fresh

1 tsp dried basil or 1 Tbsp minced fresh

1/2 tsp dried rosemary leaves or 1 sprig fresh

1/2 tsp salt or to taste and fresh ground black pepper

4 Tbsp minced fresh herbs: parsley, cilantro or basil

2 cups chopped fresh greens: kale, chard, or spinach (optional)

Crockpot Directions:

  1. Rinse the lentils in a bowl or pan, then drain into a colander
  2. Peel carrots and cut into thin pieces
  3. Wash and trim the celery stalks, then slice into thin pieces
  4. Break or cut the cauliflower into medium-large chunks (they will break up into smaller pieces as they cook)
  5. Combine quinoa, lentils, herbs & spices and fresh ginger in the crockpot
  6. Add the vegetables (except for the greens) and cover with the 6 cups chicken broth
  7. Cover and cook on low for 6 hours or more if needed
  8. 30 minutes before serving, turn the heat up to high and stir in the greens
  9. Just before serving, add the minced fresh parsley, basil or cilantro, salt & pepper, and serve, removing the ginger slices, bay leaves, cinnamon stick, as you come across them

*I thought the cinnamon stick was too much so next time I make it I’ll either leave it out completely or take it out after 15-20 minutes. I also made my soup on the stove instead of the crockpot. If you want to do that start by sauteing all the vegetables (aside from optional greens) for about 10 minutes, then add spices and seasonings, followed by chicken stock, lentils (rinsed) and quinoa. Bring to a boil then reduce heat and simmer for about 15-20 minutes, or until quinoa and lentils are fully cooked. Remove bay leaf, ginger and cinnamon stick before serving.

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Carmelized Onion and White Bean Pizza

Caramelized Onion & White Bean Flatbread Recipe

from Eating Well

Ingredients

3 tablespoons extra-virgin olive oil

1 large onion, thinly sliced lengthwise

1/4 teaspoon salt

20 ounces prepared whole-wheat pizza dough, thawed if frozen

2 teaspoons dried oregano

1 Tablespoon dried Basil

1/2 teaspoon freshly ground pepper

1 15-ounce can white beans, rinsed

3 tablespoons water

2 teaspoons white-wine vinegar (I used apple cider vinegar)

2 plum tomatoes, thinly sliced

1 cup finely shredded smoked Gouda, or Cheddar cheese

2 tablespoons pepitas, (hulled pumpkin seeds), optional

Directions

  1. preheat to 450°F. Coat a large baking sheet with cooking spray.
  2. Combine oil, onion and salt in a medium saucepan. Cover and cook over medium-high heat, stirring often, until the onion is softened, 5 to 7 minutes. Reduce heat to medium-low, uncover and cook, stirring occasionally, until very soft and golden, 5 to 8 minutes more.
  3. Meanwhile, roll out dough on a lightly floured surface to the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.
  4. Stir oregano, basil and pepper into the onion. Transfer half the onion to a small bowl. Add beans to the remaining onion; cook over medium heat, stirring often, until heated through, 2 to 3 minutes. Transfer the bean mixture to a food processor, add water and vinegar and pulse until a coarse paste forms.
  5. Spread the bean paste over the pizza crust. Top with the reserved onion, tomatoes, cheese and pepitas, if using. Bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes. Slice and serve.

Nutritional Information

Per serving (serves 6)

365 calories

11 g fat ( 3 g sat , 5 g mono )

10 mg cholesterol

51 g carbohydrates

13 g protein

6 g fiber

576 mg sodium

296 mg potassium

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