This is not a diet food. That being said, it is absolutely delicious!
2 C water
2 C half and half or milk
1 1/2 C cornmeal
5 Tbsp butter
Salt and Pepper to taste
Bring water and half and half (or milk) to a boil. Gradually whisk in cornmeal a little at a time. The mixture will be thick, but should be able to stir. If it is too thick, add a little bit more water or milk. Bring heat to low and simmer for approximately 6 minutes. Taste and if it is "crunchy" cook a little longer. If it looks a little dry, add more liquid. Take off of heat and stir in butter and cheese and season. Serve immediately.
I've had a rough couple of weeks and a large bowl of this creamy polenta really hit the spot. You can eat it just as is, or add a little browned sausage or roasted veggies.
Showing posts with label Vegetarian. Show all posts
Showing posts with label Vegetarian. Show all posts
Monday, October 29, 2012
Monday, July 23, 2012
Watermelon Feta Salad
My new obsession is the watermelon feta salad. I've been seeing it on more and more menus lately. I finally decided to give it a try at a local cafe and I loved it!! Of course, I tried to duplicate it at home and although it is not exactly like the one served at the cafe, I could happily eat this several times a week!
All measurements are to taste.
Salad:
2 Cups of chopped fresh watermelon
1 small brick of feta cheese -- cubed
6 leaves of fresh mint -- chopped fine
Greens -- I used a mix of baby greens and arugula
1/4 C of pickled onions *
Vinaigrette:
3 Tablespoons of honey
2 Tablespoons of white wine vinegar (red wine vinegar would work too)
4 Tablespoons of olive oil
Combine all the ingredients until well mixed.
Pickled Onions:
About 1/4 of a large red onion, sliced very thin
Red or White wine vinegar
2 Tablespoon of sugar
Dissolve sugar in the vinegar. Add sliced onions. Onions should be mostly covered by the vinegar. Add more if necessary. Let sit in the fridge for about an hour. Drain vinegar and add onions to salad.
Assemble the salad:
Mix the watermelon, feta, pickled onions, and mint in bowl. Add greens and toss until combined. Drizzle vinaigrette. Enjoy!!
All measurements are to taste.
Salad:
2 Cups of chopped fresh watermelon
1 small brick of feta cheese -- cubed
6 leaves of fresh mint -- chopped fine
Greens -- I used a mix of baby greens and arugula
1/4 C of pickled onions *
Vinaigrette:
3 Tablespoons of honey
2 Tablespoons of white wine vinegar (red wine vinegar would work too)
4 Tablespoons of olive oil
Combine all the ingredients until well mixed.
Pickled Onions:
About 1/4 of a large red onion, sliced very thin
Red or White wine vinegar
2 Tablespoon of sugar
Dissolve sugar in the vinegar. Add sliced onions. Onions should be mostly covered by the vinegar. Add more if necessary. Let sit in the fridge for about an hour. Drain vinegar and add onions to salad.
Assemble the salad:
Mix the watermelon, feta, pickled onions, and mint in bowl. Add greens and toss until combined. Drizzle vinaigrette. Enjoy!!
Friday, February 17, 2012
Ranch Dressing
In my attempt to start eliminating processed foods from my diet, I made ranch dressing the other day. I will never buy ranch dressing again. I got home from work at 6:15 and by 6:20 it was finished!
3/4 C sour cream (I used light)
3/4 C mayonnaise (light, as well)
1 Tbsp olive oil
2 tsp lemon juice
1 clove of garlic -- minced
a bunch of chives -- chopped
2/3-1 C buttermilk (I used slightly less than 1 cup)
Salt and Pepper to taste
Dump everything in the blender except the buttermilk. Blend until smooth and stream in buttermilk until it has reached your desired consistency. Taste and adjust seasonings. Unlike the store bought dressing this is slightly green, but tastes great!
3/4 C sour cream (I used light)
3/4 C mayonnaise (light, as well)
1 Tbsp olive oil
2 tsp lemon juice
1 clove of garlic -- minced
a bunch of chives -- chopped
2/3-1 C buttermilk (I used slightly less than 1 cup)
Salt and Pepper to taste
Dump everything in the blender except the buttermilk. Blend until smooth and stream in buttermilk until it has reached your desired consistency. Taste and adjust seasonings. Unlike the store bought dressing this is slightly green, but tastes great!
Friday, November 4, 2011
Corn Cakes
This was another easy dish that came together in absolutely no time. I served this with some black bean relish.
2 cans of sweet corn, drained thoroughly
1 small onion -- chopped
1 jalapeno -- seeded and chopped finely
1 C flour
1/2 C corn meal
2 eggs -- beaten
2-3 Tbls milk
2 Tbls butter -- melted
Salt and Pepper to taste
Oil for frying
Take one and half cans of the corn and lightly pulse in blender or food processor until slightly pureed, but still mostly chunky. Add that mixture to the remaining whole corn kernels. Add flour, onions, corn meal, jalapeno and mix. Once incorporated add the milk, butter, and eggs. Mix until combined.
Heat a skillet over medium heat and pour enough oil to barely cover the surface. I also used a nonstick pan to prevent any sticking and not having to use a ton of oil. Once the oil is VERY hot, spoon the mixture into the pan and slightly flatten. I used a small pan and only cooked 3 at a time. Once the top of the corn cake sets and the bottom is a nice brown color, flip and cook until done.
Black Bean Relish:
1 can black beans, rinsed and drained
1 tomato -- diced
2 green onions -- chopped
1 tsp olive oil
1 tsp lemon juice
salt and pepper
Mix everything together. Adjust seasonings as necessary. Pour relish on top of corn cake and eat!
2 cans of sweet corn, drained thoroughly
1 small onion -- chopped
1 jalapeno -- seeded and chopped finely
1 C flour
1/2 C corn meal
2 eggs -- beaten
2-3 Tbls milk
2 Tbls butter -- melted
Salt and Pepper to taste
Oil for frying
Take one and half cans of the corn and lightly pulse in blender or food processor until slightly pureed, but still mostly chunky. Add that mixture to the remaining whole corn kernels. Add flour, onions, corn meal, jalapeno and mix. Once incorporated add the milk, butter, and eggs. Mix until combined.
Heat a skillet over medium heat and pour enough oil to barely cover the surface. I also used a nonstick pan to prevent any sticking and not having to use a ton of oil. Once the oil is VERY hot, spoon the mixture into the pan and slightly flatten. I used a small pan and only cooked 3 at a time. Once the top of the corn cake sets and the bottom is a nice brown color, flip and cook until done.
Black Bean Relish:
1 can black beans, rinsed and drained
1 tomato -- diced
2 green onions -- chopped
1 tsp olive oil
1 tsp lemon juice
salt and pepper
Mix everything together. Adjust seasonings as necessary. Pour relish on top of corn cake and eat!
Tuesday, April 26, 2011
Cheddar Bay Biscuits
Face it, the only reason to go to RL is for the biscuits. I don't have one near me and also I really don't like the restaurant either. I now make the biscuits at home. They are so simple, I wonder why I never made them before!
2 1/2 C of Bisquick
4 Tbsp of cold butter -- cut in pieces
3/4 C of whole milk
1 C of sharp cheddar cheese -- shredded
1/2 tsp of garlic powder
1/4 tsp salt
2 Tbsp of butter
1 tsp of dried parsley
1/4 tsp garlic powder
pinch of salt
Preheat oven to 400 degrees.
In a large bowl, mix the Bisquick and cold butter. With your hands, kind of mush the butter into the flour mix. Stop when the butter looks like peas in the flour. Add the milk, garlic powder, salt, and cheese. Mix until combined.
Drop the dough onto a greased baking sheet and bake for 17 minutes or until golden brown on top.
In the meantime, melt the 2 tablespoons of butter, parsley, garlic powder, and salt in a bowl. Once the biscuits come out of the oven, brush the melted butter on top of each biscuit. Really don't skimp here. Serve!
2 1/2 C of Bisquick
4 Tbsp of cold butter -- cut in pieces
3/4 C of whole milk
1 C of sharp cheddar cheese -- shredded
1/2 tsp of garlic powder
1/4 tsp salt
2 Tbsp of butter
1 tsp of dried parsley
1/4 tsp garlic powder
pinch of salt
Preheat oven to 400 degrees.
In a large bowl, mix the Bisquick and cold butter. With your hands, kind of mush the butter into the flour mix. Stop when the butter looks like peas in the flour. Add the milk, garlic powder, salt, and cheese. Mix until combined.
Drop the dough onto a greased baking sheet and bake for 17 minutes or until golden brown on top.
In the meantime, melt the 2 tablespoons of butter, parsley, garlic powder, and salt in a bowl. Once the biscuits come out of the oven, brush the melted butter on top of each biscuit. Really don't skimp here. Serve!
Tuesday, February 22, 2011
Fried Rice
I love this dish because you can literally use anything you have leftover in the fridge. The only thing you need is leftover rice. Freshly made rice will just turn to mush when "fried".
2 C of uncooked rice
Vegetables (any kind and they can be fresh, frozen, grilled, whatever you have in your fridge. I used frozen corn and peas).
Chicken
2 tsp toasted sesame oil
1 clove garlic minced
several scallions -- sliced somewhat fine
Soy sauce
Chili paste or hot sauce ( you can also use crushed red pepper)
about 1/4 of sliced onion
Make the rice the night before. It needs to be slightly stale.
Okay, all of these ingredients don't have an exact measurement. You can use however much you like and whatever kind of meat or veggies you have on hand. I used one breast of fried chicken I had in the fridge. I just removed the skin and breading and chopped it up. I also used about 1/4 of a link of turkey sausage.
Place several tablespoons of vegetable oil in a pan and let it get hot! Have all of your ingredients on hand, because pretty soon you'll just start dumping. Make sure your pan is pretty big too as this can get messy. Once your oil is HOT, drop in the sliced onions and chopped sausage, and garlic. Fry until sausage is crisp and onions are soft. Dump in the frozen vegetables. Cook until warm. Dump in the leftover rice. Break up any lumps in the rice. The pan should be really hot and just keep stirring. Make sure the oil has coated the rice. If you need to add more, add a little at a time until it is coated, but not greasy. Add the chili paste or hot sauce. Add cooked chicken. Keep stirring. Stir in some soy sauce. Again, it depends on how much you like. I tend to like my food somewhat salty. When rice mixture is hot, add the toasted sesame oil. A little goes a long way. If you don't have it, don't sweat it, but it is a nice addition. Check seasoning. Add sliced scallions. I like egg in my fried rice, B does not. I usually scramble it separately and add it to my serving. That's really it. You now have a ton of fried rice and hopefully you used up a bunch of leftovers you had hanging out in the fridge.
This was so good, I kept sneaking bites out of it as I waited for it to cool enough to store.
2 C of uncooked rice
Vegetables (any kind and they can be fresh, frozen, grilled, whatever you have in your fridge. I used frozen corn and peas).
Chicken
2 tsp toasted sesame oil
1 clove garlic minced
several scallions -- sliced somewhat fine
Soy sauce
Chili paste or hot sauce ( you can also use crushed red pepper)
about 1/4 of sliced onion
Make the rice the night before. It needs to be slightly stale.
Okay, all of these ingredients don't have an exact measurement. You can use however much you like and whatever kind of meat or veggies you have on hand. I used one breast of fried chicken I had in the fridge. I just removed the skin and breading and chopped it up. I also used about 1/4 of a link of turkey sausage.
Place several tablespoons of vegetable oil in a pan and let it get hot! Have all of your ingredients on hand, because pretty soon you'll just start dumping. Make sure your pan is pretty big too as this can get messy. Once your oil is HOT, drop in the sliced onions and chopped sausage, and garlic. Fry until sausage is crisp and onions are soft. Dump in the frozen vegetables. Cook until warm. Dump in the leftover rice. Break up any lumps in the rice. The pan should be really hot and just keep stirring. Make sure the oil has coated the rice. If you need to add more, add a little at a time until it is coated, but not greasy. Add the chili paste or hot sauce. Add cooked chicken. Keep stirring. Stir in some soy sauce. Again, it depends on how much you like. I tend to like my food somewhat salty. When rice mixture is hot, add the toasted sesame oil. A little goes a long way. If you don't have it, don't sweat it, but it is a nice addition. Check seasoning. Add sliced scallions. I like egg in my fried rice, B does not. I usually scramble it separately and add it to my serving. That's really it. You now have a ton of fried rice and hopefully you used up a bunch of leftovers you had hanging out in the fridge.
This was so good, I kept sneaking bites out of it as I waited for it to cool enough to store.
Monday, February 7, 2011
Spinach Orzo Pasta Salad
I love Whole Foods! I REALLY love Whole Foods! My budget does not. Simple. Whole Foods has the most unbelievable prepared foods section. I have two favorites there: 1) Smoked Mozzarella Pasta Salad and 2) Spinach Orzo Pasta Salad. Both run for approximately $7-8 a pound. Not joking.
A couple of years ago, I decided I was going to duplicate both recipes and I did! I cannot even tell the difference between my version and that of Whole Foods.
Yesterday, I made a big batch of Spinach Orzo Pasta Salad. It is so tasty and light! B and I plan on eating out of it all week.
1 pound orzo pasta
3/4 of a bag of fresh baby spinach -- chopped pretty fine
1 small onion -- chopped fine. My onion was really tiny.
1/4 C of crumbled feta. Add more or less depending on how you like it. I LOVE feta.
1/4 C of sliced kalamata olives
2 tsp. dried basil leaves. I kind of crush them in the palm of my hand before adding to the dish.
1/4 C of Extra Virgin Olive Oil. You can use less, if you like
Approximately 1/8 C of balsamic vinegar.
Salt and Pepper
Cook the orzo pasta in a pot of salted water until tender. Drain well and run cold water on it. Set aside. In a large mixing bowl, mix the chopped spinach, chopped onion, basil, feta, and olives. Dump in well drained pasta and mix everything thoroughly. Start drizzling the oil and vinegar. Stir as you go along and taste. If you want more oil, add it. More vinegar? Sure! This part depends on how tangy you like it...or not! Season with salt and pepper. I also add a couple of dashes to cayenne. Mix everything and refrigerate.
Seriously, it is really tasty. I have some in my bag now. I'm tempted to go and take a couple of bites!
A couple of years ago, I decided I was going to duplicate both recipes and I did! I cannot even tell the difference between my version and that of Whole Foods.
Yesterday, I made a big batch of Spinach Orzo Pasta Salad. It is so tasty and light! B and I plan on eating out of it all week.
1 pound orzo pasta
3/4 of a bag of fresh baby spinach -- chopped pretty fine
1 small onion -- chopped fine. My onion was really tiny.
1/4 C of crumbled feta. Add more or less depending on how you like it. I LOVE feta.
1/4 C of sliced kalamata olives
2 tsp. dried basil leaves. I kind of crush them in the palm of my hand before adding to the dish.
1/4 C of Extra Virgin Olive Oil. You can use less, if you like
Approximately 1/8 C of balsamic vinegar.
Salt and Pepper
Cook the orzo pasta in a pot of salted water until tender. Drain well and run cold water on it. Set aside. In a large mixing bowl, mix the chopped spinach, chopped onion, basil, feta, and olives. Dump in well drained pasta and mix everything thoroughly. Start drizzling the oil and vinegar. Stir as you go along and taste. If you want more oil, add it. More vinegar? Sure! This part depends on how tangy you like it...or not! Season with salt and pepper. I also add a couple of dashes to cayenne. Mix everything and refrigerate.
Seriously, it is really tasty. I have some in my bag now. I'm tempted to go and take a couple of bites!
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