Meatless Monday: Harvest Grains

I'm not usually a big fan of mixes or pre-made stuff, but my husband picked up a bag of Harvest Grains Blend from Trader Joe's, and I love it! I don't shop at Trader Joe's too often, I find all the pre-packaged "stuff" a little overwhelming, I have such a hard time dodging all the "snack" stuff they sell, and I'd rather make my own. However, sometimes they hit a home run.

The Harvest Grains Blend is located with the dry stuff; pasta, rice, and dried mixes. The blend of Israeli Couscous, Orzo, Baby Garbanzo Beans, and Red Quinoa are a perfect meatless meal. Another plus, this can be made so easily in your rice cooker or crock pot. Measure it all out like you would for rice. Easy, Easy, Easy.

One serving has 6 grams of Protein and 2 grams of Fiber...add a salad...YUM!!!

Meatless Monday: Jalepeno-Cheese Corn Bread

Jalapeno-Cheese Corn Bread...MMMM!

I love this cook book, Cook, Eat, Cha Cha Cha. I don't know if they are still around, but if they are still in the Haight and you are in SF. Check them out. Cha Cha Cha. The food is a mix of Cuban, Puerto Rican, Cajun, and California Fresh!

The food is so awesome!!!

Here's the yummy beverage my husband made to go with this meal. I'm calling it the

"Black-out Winter" Sangria.

Start a hand full of blackberries (frozen in this case-picked last summer), smash, and then

add 4 0z. Sauvignon Blanc, 1 oz. Cointreau, and 1 oz. Brandy. Mix. YUM!

There are so many flavors in the cornbread, I just made a simple cole slaw on the side.
Sliced cabbage, apple cider vinegar, mayonaise, salt and pepper, that's it. Easy!
You'll be tempted to have another piece of this cornbread for dessert. So GOOD!

Meatless Mondays: Spanish Tortilla

I had Spanish Tortilla for the first time about 7 years ago in my sister Maria's flat in London. After living in California for so many years, when she said, "Tortilla", I thought Mexican. Wrong.

After a quick call to her friend, Christina, in Spain, she started gathering up all the stuff she needed to make tortilla. Maria started chopping up onions, then potatoes (WHAT?) and then scrambling eggs.

OK, obviously she wasn't making dough or tortillas. The tortilla Maria was making was more like a potato omelet. A nice touch is that Maria tops her tortilla with chopped lettuce, tomatoes and tuna fish....SO GOOD!!!

These days, Maria and her husband, Ravi with their 3 sons live in Virginia. I visited them this past summer and was treated to Spanish Tortilla. Ravi is reigning Spanish Tortilla Maker now. Delicious!!!

Spanish Tortilla

adapted from Tyler Florence, FoodNetwork AND my sister Maria

Ingredients
6 medium potatoes, steamed and diced
2 small onions, coarsely chopped
1/2 teaspoon salt, plus 1/2 teaspoon
2 tablespoons sunflower oil, plus 2 tablespoons
7 eggs
1/4 cup milk
Sour Cream

Directions

In a medium bowl mix the onions, and 1/2 teaspoon salt by hand.

Heat 2 tablespoons of the oil in a large non-stick frying pan.

Fry the onions on medium heat, about 3 minutes, until soft.

Turn up the heat, add potatoes and saute for another 5 minutes until golden brown.

Remove from the stove and drain off any excess oil.

Meanwhile break the eggs into a medium bowl.

Add the remaining salt and milk and whisk vigorously until frothy.

Add the potatoes and onions to the eggs and mix until fully integrated.

Clean the frying pan and return to stove.

Heat the remaining 2 tablespoons of oil on a high heat and pour in the mixture, moving it around in the pan to help the tortilla to rise.

Fry until golden brown, stirring occasionally until it has set.

Then turn down the heat to allow the inside to cook.

After a few minutes turn up the heat in order to brown the tortilla.

When it's cooked place a large plate over the frying pan and flip the tortilla onto it.

Return to the pan and fry the other side until golden brown.
Garnish with a dollop of sour cream.

YUMMY!

Meatless Monday: Nachos!!!

This is one of my favorite foods and it's MEATLESS!!!

I think I could live on nachos. Of course, there has to be my husband's guacamole or it's just not the same.

John's Garlicky Guacamole

3 ripe avocados, smashed

1 shallot, finely chopped

1 fire roasted jalapeno, finely chopped

1/2 roma tomato, chopped

2 garlic cloves, smashed

1 T cilantro, finely chopped

juice of 1/4 lime

salt

Mix it all together and enjoy with tortilla chips!

Meatless Mondays: Minestrone Soup

So Delicious. So Nutritious!

This Minestrone is yet another awesome thing I learned how to make from my roommate Paola. I am not listing a recipe this time, because every time Paola made minestrone, it was different. I'll measure everything out next time.

One thing, always start with olive oil, onion, and garlic, and then add seasonal vegetables and water (or broth). Salt & Pepper to taste. Simmer, Simmer, done! YUM.

Meatless Monday: Risotto al Zucca

Today was my first day of Meatless Mondays. Many times when I go out to eat, I try to order the vegetarian entree, why? I don't make vegetarian food at home. As a matter of fact, I always say, "If someone would cook vegetarian food for me, I would be a vegetarian". I'm just not that creative with vegetables. OK, here's the ironic thing, I have a bunch of vegetarian recipes and a great vegetarian cookbook, The Greens Cook Book. Heard of it? It's so awesome.

I bought an acorn squash the other day and, well, didn't really know what to make with it. I found a great risotto recipe at Food Network from Mario Batali. So simple, so delicious.

Creamy and perfect balance of flavors. YUMMY!!!

Risotto al Zucca:Squash Risotto
Recipe from Mario Batali, Food Network

Ingredients
1/4 cup extra-virgin olive oil
1 medium onion, cut into 1/4-inch dice
1 small acorn or butternut squash, peeled, seeded and diced 1/4 inch
2 cups Arborio rice
1/2 cup white wine
4 cups chicken stock, hot
4 tablespoons (1/2 stick) unsalted butter
1/2 cup freshly grated Parmigiano-Reggiano, plus more for sprinkling

Directions
In a 12 to 14-inch skillet, heat the olive oil over medium heat.

Add the onion and squash cooking until the onions have softened and are translucent but not browned 8 to 10 minutes.

Add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.
Add the wine to the toasting rice, and then add a 4 to 6-ounce ladle of stock and cook, stirring, until it is absorbed.

Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more.

Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes. Stir in the butter and cheese until well mixed.

Portion risotto into 4 warmed serving plates, serving with extra cheese.