Bright, delicious flavor in one of the easiest, most delicious sides dishes you’ll ever make!
I was tempted to call this dish “easiest ever quinoa”, or something along those lines, because Lemony Quinoa with Sun-Dried Tomatoes is so simple to make you barely even need a recipe. For food blogging however, specific, more descriptive titles are always better as they show up in internet searches more readily, and besides, any recipe title that begins with “lemony” always catches people’s attention, and believe me, this dish is deserving of attention! This is one of my go-to side dishes for entertaining because it’s easy, delicious, and only requires a handful of ingredients. Simply cook quinoa in vegetable stock (chicken and beef stock work too if you’re not vegan) and let it cool. Then, add lemon juice, lemon zest, fresh chopped parsley, and sun-dried tomatoes, and season to taste. That it! It doesn’t get much easier than that! (more…)
Broccoli rice and cheddar cheese are a match made in heaven in these delicious, savory waffles. Each waffle contains the equivalent of three servings of broccoli!
Waffles aren’t just for breakfast anymore! If you’re into cooking and trying new and different recipes, you’ve probably noticed that savory waffles have been trending for a while now. I developed my first savory waffle recipe about a year ago, but then forgot all about waffles until recently when I started using a lot of riced vegetables in my cooking. That’s when it dawned on me that riced vegetables would be the perfect addition to savory waffles. Ricing vegetables is an even hotter food trend than savory waffles. It began with cauliflower but has expanded to other vegetables, and has become so popular that some of the major food companies are now producing several varieties of frozen, riced vegetables. Fresh riced vegetables are also widely available in most upscale grocery stores, but it’s easy to make your own which is what I did for these delicious Gluten-Free Broccoli Cheddar Waffles. (more…)
A rich, creamy, healthier Alfredo sauce infused with warm fall spices.
‘Tis the season for pumpkin recipes so I wouldn’t be doing my job as a food blogger unless I created a pumpkin themed recipe for fall. In the past I’ve posted appetizer and dessert recipes but this year I decided to develop a pumpkin sauce that can be used in seasonal pasta entrees. Pumpkin Sweet Potato Alfredo Sauce is not as heavy as a traditional Alfredo sauce, which is typically made with Parmesan cheese, butter and heavy cream. Parmesan cheese is still a mainstay ingredient here, but this sauce gets much of its luxurious taste and texture from a combination of pumpkin and sweet potatoes mixed with milk and vegetable stock. (more…)
A unique salad made from one of America’s most popular cereal grains. Oats are not just for breakfast!
Oat Berry Spinach Salad is a delicious, nutritious dish made with oat groats. If you don’t know what oat groats are, you’re not alone. Rolled oats are a staple in many kitchens and an important part of the typical American diet but very few people are familiar with oat “groats”. If I had my way this would change, and if it did, I’m pretty sure oat groats would become the new quinoa! (more…)
A sweet and salty pie made from one of American’s favorite whole grain snacks.
It’s a little-known fact that October is the official month for celebrating all things popcorn. Back in 1999, the then Secretary of Agriculture proclaimed October National Popcorn Poppin’ Month, and ever since, those in the popcorn know have used this month to celebrate the wondrous whole grain that was discovered in the Americans thousands of year ago. Peanut Pecan Popcorn Pie is my nod to National Popcorn Poppin’ Month. It’s a sweet and salty treat that tastes like a cross between caramel coated popcorn (i.e. Cracker Jacks) and Rice Krispies Treats, minus the artificial ingredients and refined sweeteners. (more…)
Sweet and savory vegetable patties bound together with ground flaxseed and pan-fried in coconut oil. Vegan, gluten-free, and dairy-free. Pure veggie delight!
Sweet Potato Cauliflower Cakes with Dairy-Free Cashew Sour Cream takes two popular and trendy vegetables and combines them to create a unique dish with velvety texture and amazing sweet and savory flavor. These cakes, which are gluten-free, dairy-free, and vegan, can be served as an appetizer or a side dish. Their texture is similar to that of a crab cake but these little babies are fried in coconut oil, producing a golden-brown crust with subtle coconut flavor. Sweet Potato Cauliflower Cakes contain just a handful of ingredients, allowing the essence of the vegetables to really shine through. They’re great served solo but a dollop of Dairy-Free Cashew Sour Cream on top elevates the taste with a pleasant tang. (more…)
Tomatoes, goat cheese, and fresh basil encased in a savory cauliflower blanket.
Cauliflower pizza crust has been a “thing” for a while now and if you haven’t tried it chances are you’ve at least heard of it. I only recently got around to making a cauliflower pizza crust for the first time and though the results were delicious there were two things that bothered me. First, despite the fact that it LOOKS very much like pizza crust, it doesn’t have nearly the stiffness or structure, so if you try to hold it like a traditional piece of pizza, it just flops over. Second, it was incredibly messy to make. Most recipes for cauliflower crust pizza, including the one I was using, call for a head of fresh cauliflower that you chop into florets and then run through the food processor to make “cauliflower rice”. Not only do I hate using my food processor unless I absolutely have to – because it is big, bulky, and a pain in the neck to wash – but the cauliflower, when processed, turned into white sticky crumbs that clung to everything. I try to be as neat as possible when I cook so this drove me crazy! However, the final result was so tasty I decided to rework the recipe to create a new dish using the same ingredients. Cauliflower Roulade is nothing more than a cauliflower pizza crust, pressed into a rectangle instead of a circle, and formed into a “roulade”, which is a French culinary term meaning “roll”. It looks a lot fancier than pizza and boy is it scrumptious! (more…)
For this month’s Recipe Redux challenge (creative cuts – fruits and vegetables) I chose to highlight one of summer’s most abundant vegetables – eggplant. The humble eggplant is among the most versatile of vegetables. It can be grilled, roasted, baked, fried, diced, stuffed, and rolled. You can put it on pasta or pizza, make a sandwich or dip with it, and use it in soups and stews. Eggplant takes center stage in a variety of classic dishes from divergent cultures such as Italian (eggplant parmesan), French (ratatouille), Mediterranean (moussaka), and Asian (stir-frys). And even as I’m writing this I know that I’m barely scratching the surface of the many uses and recipes for which eggplant is well suited. Since eggplant is so delicious and so plentiful this time of year, I’m sure no one will mind that I am adding to the unending list of uses for eggplant with this fun and festive recipe that’s perfect for summer – Crispy Oven Baked Eggplant Flowers. Flower shaped eggplant slices are dipped into a savory egg and olive oil mixture, then breaded and oven baked. The result is golden brown and deliciously crispy-on-the-outside, tender-on-the-inside, pieces of eggplant that will knock your socks off! (more…)
I hope the food blogosphere can handle another spiralizer recipe because this one is a gem! Baked Zoodles Caprese is zucchini noodles transformed into a dish that is a cross between quiche and lasagna. It looks and cuts like quiche and has all the delicious savory flavors of classic lasagna, but is lighter and less filling. When served on a small pool of warm marinara it makes a heavenly lunch or light dinner. (more…)
This Artichoke Rosemary Tart with Polenta Crust is a great alternative to Quiche Lorraine. Although it looks like quiche, and contains ingredients typically found in quiche, like eggs and cheese, it differs in almost every other way. The vegetarian filling is made of Greek yogurt, infused with fresh herbs, and surrounded by a delicious, gluten-free, cornmeal crust. Artichoke hearts and rosemary are the base flavors in this elegant tart but you can easily swap them out for other vegetable and herb combinations. Asparagus with dill, mushrooms with thyme, and tomatoes (technically a fruit) and basil, would all taste delicious and work well with the other ingredients in this recipe.