Showing posts with label vegetarian dish. Show all posts
Showing posts with label vegetarian dish. Show all posts

Monday, February 20, 2012

Sweet & Spicy Beans

Remember our Christmas cookie contest?  Winner Kathy Kaminski sent me these wonderful pictures of the day she spent baking cookies with her mom.   

Those of you with an eagle eye will spot a bottle of champagne on the table where Kathy's mom is working.  Hah!  I have to try that.  I never knew champagne went with cookie dough so well.

Kathy is using the dusting sugars and cookie cutters she won.

And this next picture might just be my favorite --


-- the luckiest man on the planet.  The official taster and beneficiary of the cookies!

Kathy, thank you so much for sending these photos.  I feel like I was there having a good time with you!

The winning recipe, Raspberry Rollups, would actually be a great cookie any time of year!

As many of you have undoubtedly realized, I do a lot of experimenting in the kitchen.  Sometimes things work out, sometimes not so much.

Typical reaction --
everybody's a critic.

Will this blueberry cupcake recipe make the cut and be in my next book?

Oops.  I'm not sure why this marinated steak on barley didn't pass our taste test.

So I wavered about whether to post this recipe, but it has grown on me so much that I might even make it again sometime.  It all started in the grocery store, where I saw a can of Cajun Red Beans.   Naturally, I wanted to know what made them Cajun.  Turned out it was pretty simple stuff, mostly the Creole triumvirate of celery, onion and green pepper. 

So I tried my own version and while it started out great, I thought it was headed for disaster -- until I added the two very unlikely ingredients of honey and balsamic vinegar. 

The great news about this is that it's packed with flavor and loaded with fiber and veggies.  The entire dish comes to 1,272 calories.  I'm guessing it makes 4 to 6 servings depending on whether you eat it as a vegetarian main course or a side course over rice.  I'm even imagining that it might qualify as vegan.  I'm never quite sure what vegans can eat.  I trust one of you will tell me.

Warning, it doesn't take a pretty picture!  I think Forward has just the right amount of heat, but if it's not enough for you, add a little Tabasco Sauce!

Sweet & Spicy Beans

1 bag frozen blackeye peas
1 tablespoon olive oil
1 medium onion, diced
1 red or green pepper, diced in large chunks
1 cup sliced celery
4-6 garlic cloves, chopped
3 teaspoons Forward (blend from Penseys)
1 15-ounce can red beans, drained
salt (I used 3 teaspoons)
4 tablespoons balsamic vinegar
3 tablespoons honey

Cook blackeye peas according to bag.

Heat the oil and add the onions.  After 2-3 minutes add the pepper, onion, celery, garlic, and Forward.  Cook, stirring occasionally.  When the onions are translucent, add 1-2 tablespoons water if needed to prevent scorching, turn the heat down and cover.  Simmer five minutes.

Add blackeye peas and red beans, balsamic vinegar, honey, and salt to taste.  Stir to combine, adding 2 more tablespoons of water if needed. Cover and simmer another 5 minutes.


Wednesday, October 12, 2011

Cheese Monkey—by Riley Adams

October 2011 016 Growing up, my mother and grandmother would serve me a dish called cheese monkey. None of the adults ever really explained to me why it was called cheese monkey, and I think I ate it with some degree of suspicion the first time I put it in my mouth. That suspicion was quickly dispelled when I realized it was basically a cheese soufflé.


Now, this isn’t the same as monkey bread, which y’all have probably eaten. Not the same, but it does share some similarities. Monkey bread is made with balls of dough that give the treat a bumpy appearance and is meant to be pulled apart (with, I guess, the same approach a monkey might take to eat it!) Cheese monkey is made with slices of bread that give it the same bumpy, easy to pull-apart appearance. But monkey bread is sweet and cinnamon-y and meant for dessert or a sweet breakfast. Cheese monkey is definitely more of a side or main dish.

Again, this recipe is easy, easy, easy. The longer part of the prep is the time it spends in the oven. Best part? It’s even better the next day. :)

My old recipe uses whole milk and heavy cream. I make it with 1% milk and half and half. I have a feeling you could also use egg substitute, if you wanted. Of course, the bread and cheese still make this a high-calorie treat, but you can cut down on some of it. I like a lot of cheese, but you could also reduce the amount and it would still be yummy.

Cheese Monkey

1 1/2- 2 cups cubed Swiss cheese
Slightly less than 1 loaf sliced French or Sourdough bread
1 1/2 cups milk
3/4 cup half and half
5 well-beaten eggs
1/2 cup white wine
1/2 t salt
1/2 t dry mustard

Preheat oven to 375. Spray the bottom of a rectangular Pyrex dish. Layer bread, then cheese for 2 layers. Combine milk, half and half, eggs, wine, salt, and dry mustard and pour over the bread and cheese mixture. Bake at 375 for 45 minutes or until most of the liquid is cooked away.

October 2011 022

Hope you’ll enjoy a little Southern comfort in the form of cheese monkey!


Finger Lickin’ Dead (Riley Adams)
Hickory Smoked Homicide (preorder book 3!)

Progressive Dinner Deadly ($2.99 on Kindle—Elizabeth Craig)

Monday, July 11, 2011

Garden Veggie Bake

Our apologies to our readers.  Blogger has been playing tricks on us and our posts aren't posting when they should!

I'm going to shock everyone today because I'm posting something almost healthy. No sugar or chocolate involved! The garden vegetables are coming in, so I was testing a garden veggie pizza recipe that will be in one of my books.  The combination of eggplant, zucchini, garlic, mozzarella, and goat cheese was wonderful, so when I saw a vegetarian recipe that called itself a quiche and used some of those ingredients, I was intrigued.  The thing is -- it was a crustless quiche!  It sounded more like something in between a frittata and a quiche.  So I used the fresh veggies I had on hand and this is the result.

Feel free to adjust the vegetables.  Omit whatever your family doesn't like to eat. I'm thinking this could be breakfast, lunch, or dinner!  It tastes a lot like a vegetarian pizza, though I have to admit that when I was posting the pictures, I wondered how good it might be with bacon crumbled into it . . . .

Garden Veggie Bake

2 tablespoons olive oil
1/2 onion, sliced
1 average zucchini, sliced thin
1 teaspoon oregano
2 cloves garlic, minced
1/2 cup diced red and/or yellow peppers
1 small eggplant, diced (about 2 cups)
6 eggs
salt (I used 1 1/2 teaspoons sea salt)
1 cup shredded mozzarella
5 tablespoons sour cream
1/2 cup goat Gouda
1/4 cup grated Parmesan cheese
hot pepper (optional)

Preheat oven to 350.

Butter an 8x8 pan.  Saute the onion in the olive oil until almost soft.  Add the zucchini, oregano, garlic, and peppers and then the eggplant.  Saute, stirring occasionally.

Meanwhile, whisk the eggs, add salt and pepper to taste, then mix with sour cream, mozzarella, and Gouda.  When the vegetables are cooked, but not limp, mix the veggies and the eggs together and pour into prepared pan.  Sprinkle Parmesan cheese over the top.  Bake approximately 30 minutes, or until set and baked through.