Tag Archives: vegetarian

Collard Greens con Yolky Eggs

First time working with collard greens!

I cooked it just like I do with kale and it came out yummy! The eggs somewhat neutralizes the bitterness.

 
Ingredients: Serves 2 as a side dish
1 bunch collard greens – rinsed well, leaves torn off of the hard center stems

2 Tbs olive oil

5-7 cloves or garlic – smashed and peeled

pinch of sea salt

pinch of black pepper

Squeeze of fresh lemon juice (1 wedge)

4 eggs

Guide: 

Wash leaves, rip the green leaves off the ribs and remove stems – basically just want the green leaves) – Tear them up into large pieces.

Heat a medium-large sized pan, add oil and garlic cloves, heat over medium high heat.  (make sure you don’t burn the garlic – will become semi bitter)

Add greens to the pan, sprinkle salt and pepper and stir occasionally until greens are wilted.  Overdoing it will lose the bright green color.

Squeeze  lemon juice, remove greens from the heat and set aside.

Cook eggs to your liking and mount it on the greens. (I prefer over easy)

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Serve it with a buttered toast and coffee. It’s healthy and delicious!

Herbed Quinoa with Lemon Zest

This is another dish I crave like no other. It’s extremely popular amongst my friends too. When I think about it, I can almost smell the lemon zest, basil, and the nuttiness of the Quinoa (keen-wa). I saw Giada make this on her show once and although I had NO IDEA what on earth QUINOA was (they’re seeds), I decided to go buy a bag to see how I like it since I enjoy trying new things. As a result, I am a QUINOA LOVER.

Ingredients: Serves 4
Quinoa:
2 ¾ cups Low sodium chicken stock
¼ cup Fresh lemon juice (for me, it took 2 juicy lemons)
1 ½ cups Quinoa

Dressing to mix into cooked Quinoa:
¼ cup Extra virgin olive oil
¼ cup Fresh lemon juice (2 more juicy lemons)
¾ cup Fresh basil – thinly chopped
¼ cup Fresh parsley – chopped
1 Tbs Fresh thyme – chopped
2 tsp Lemon zest
*Kosher Salt and pepper (optional)

 

Guide:
Cook Quinoa by combining chicken stock, lemon juice, and Quinoa in small-medium pot.
Bring to a boil over medium-high heat. Cover and reduce heat to simmer for about 15 minutes.
If you see the Quinoa puffed up, and no liquid on top it’s ready. *Should not be watery like porridge.

Meanwhile, combine the olive oil, other ¼ cup of lemon juice, basil, parsley, thyme, and lemon zest in a bowl large enough to mix the Quinoa into and set aside.
Once the Quinoa is cooked, dump the quinoa in the dressing bowl and toss to mix. (Do not mash it up)
Taste it and add salt and pepper if you’d like. I usually don’t find it necessary.

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I think it tastes best fresh and at room temperature but it’s still delicious for another couple of days if stored properly in an airtight container in the refrigerator.

Mexican City-Style Taco

I invited my family over for dinner thinking I’m going to make this AMAZING chicken tortilla soup, only to find out I had messed up BIG TIME and blended big pieces of chipotle chili…which was meant to be served on the side. The soup was too spicy and smoky that it was no longer edible. I had to quickly figure out another dish so my family had more than just a marinated flank steak to eat. I remember seeing this recipe on “Mexican Made Easy” so I whipped it together and guess what, my family enjoyed this more than the steak (except for Dad maybe). I had to laugh.

Pretty much straight from Mexican City-Style Tacos (Mexican Made Easy – Marcela Valladolid)

 

Ingredients: 10-12 Servings
1 14 oz can of diced tomatoes along w/ the juice OR 3 tomatoes –  cored
2 tablespoons vegetable oil
3/4 lb angel hair pasta – broken up into 1-inch pieces (I recommend breaking them up in a bag to avoid making a mess)
1/4 cup white onion – roughly chopped
1/2 teaspoon salt, plus more for seasoning
12 corn tortillas – warmed
1/4 cup Mexican crema or sour cream (used sour cream)
1/2 cup queso fresco or mild feta cheese (used feta cheese)
Tapatio hot sauce to drizzle (optional)

Guide:
If using fresh tomatoes, cook tomatoes in boiling water over med-high heat for 5 minutes. Remove the tomatoes and set aside to cool slightly.
In a large pan (small pan makes it too hard to cook the pasta), heat the vegetable oil over medium heat. Add pasta and cook until golden brown, about 6 minutes.
Place the tomatoes, onions, and 1/2 teaspoon salt in a blender or use an immersion blender to blend until smooth. Add the tomato mixture to the skillet over pasta and cook on low heat, until tender, about 12 minutes. Season with salt and pepper, to taste.
Fill the tortillas with the fideo or pasta filling. Drizzle the tacos with cream and sprinkle with cheese and hot sauce (optional).

As she always says on her show, “AMAZING!”.

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My mouth is watering just thinking about this dish. Mmm.

Vegetarian Spinach Avocado Grilled Cheese Sandwich

Simple ingredients makes me happy. I see and taste exactly what I’m eating.

I’m not a vegetarian, nor is my boyfriend but I occasionally make things that are meat free just so our body gets a break.

This sandwich is so tasty and satisfying. You’d be surprised!


Ingredients: Serves 2

1 tsp olive oil

1 clove of garlic – sliced or diced

2 big handful of fresh spinach – washed

pinch of salt

pinch of pepper

2 slices of mozzarella cheese (or equivalent amount of grated or torn pieces of your favorite cheese)

4 slices of your favorite bread (we used or any other bread)

1 fresh avocado – peeled and sliced

2 tsp of mayo (or miracle whip, or Sriracha mayo mix)

 

Guide: 

Heat grill pan over medium heat

Drizzle olive oil and cook garlic until fragrant (do not brown)

Add ONE handful of spinach to the garlic, sprinkle salt and pepper, sautee for 1-2 min, set aside

Add cheese to the grill by itself and let it melt

Once the cheese starts to brown on the edges, add a slice of bread on top of the cheese & press lightly

Leave it alone for about 10 seconds, then press lightly and slide it side to side until cheese lifts onto the bread

(Found this method  by accident one day when I realized my burger needed cheese melted on it w/o drying out the burger!)

Once you feel the cheese lift onto the bread, flip it to add grill marks on the other side

Add the other 2 slices of bread to the grill and set aside once you see grill marks, spread 1 tsp of mayo on one side

Turn the fire off and assemble the sandwich.

Grilled cheese toast -> fresh spinach-> sauteed spinach-> avocado-> grilled bread slice with mayo

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I enjoy a soup and sandwich combo so I paired it with my butternut squash soup. DELICIOUS!

Healthy Refreshing Kale Salad

I’m in LOVE with kale and this is one of my favorite ways to eat it, as a SALAD!

I had kale salad for the first time at Whole Foods Market (which I don’t go too often since I spend way too much) and immediately fell in love with it. Went online, found out what they use in their dressing, added a couple of my favorite ingredients to make it more fun and now it’s something I make at least once a week if not more!


Ingredients: Serves 2 as a meal, 4 as a side salad
1 bunch kale

2 Tbs olive oil

2 Tbs fresh lemon juice (about ½ of a juicy lemon, or 1 whole not so juicy lemon)

2 tsp chili powder

½ tsp salt

¼ cup toasted sliced almonds or pine nuts (I toasted them in a toaster oven at 400 degrees for about 4-5 minutes/ warning: burns easily)

¼ cup dried cranberries

Guide: 

Wash the kale leaves, spin dry, rip the green leaves off the ribs and remove stems – basically just want the green leaves)

Grab them by a handful, squeeze them in your hand and finely slice them – the finer you slice them, the softer and fluffier the salad will be

To make the dressing, whisk olive oil, fresh lemon juice, chili powder, salt together

In a large bowl, combine kale, dried cranberries, toasted sliced almonds, and dressing

Toss well until kale is fully coated and serve!

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I personally prefer almonds over pine nuts for this salad since it adds more CRUNCH to it, but I didn’t have any left, so opted for pine nuts!

Key to this salad is to cut the leaves FINE – you can also chop or dice but the texture will be much more coarse

Since kale doesn’t wilt like most lettuce, you can make this the night before, store it in an airtight container in the refrigerator and it’ll still taste great the next day