Category Archives: vegetarian

caprese grilled cheese

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I heard a rumor that April is apparently “National Grilled Cheese Month” (which is apparently a thing now). Since I had the whole month of April to hop on board with this theme, naturally I waited until the last (full) week to do so.

We’ll start with one of my favorite combos – caprese.

The bright flavor of the pesto with warm, creamy cheese, fresh ripe tomatoes, and crisp garlicky bread … Just trust me when I say that this combination is not one that you want to miss out on.

It’s basically spring inside of a sandwich.  Well, Spring inside of a warm, gooey grilled cheese sandwich. The hearty bread combined with the rich cheese and the burst of fresh ripe tomatoes makes this sandwich the perfect balance of filling and refreshing.

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caprese grilled cheese

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 2 sandwiches

Serving Size: 1 sandwich

Ingredients

    For the grilled cheese
  • 4 slices of hearty bread (I used Trader Joe's country white)
  • 2 slices mozzarella cheese, halved if necessary
  • 2 slices provolone or fontina cheese, halved if necessary
  • 1 roma tomato, sliced into 1/4-inch slices
  • 4 basil leaves, torn
  • 2 Tablespoons pesto, homemade or storebought
  • Garlic butter (recipe below)
    • Garlic butter
  • 4 Tablespoons unsalted butter
  • 6 cloves garlic, coarsely chopped or smashed
  • 1/4 teaspoon kosher salt

Instructions

    Make the garlic butter
  1. Melt butter over medium-low heat in a small pan. Add garlic and salt; continue cooking over low/medium-low until very fragrant and cloves are lightly-browned and the salt has dissolved. Keep an eye on the butter making sure not to burn either the butter or the garlic.
  2. Remove from heat and pour into heat-proof container, straining out the garlic cloves. Set aside until ready to use.
    3. Make the grilled cheese
  3. Have your mise en place ready to go as this will go quickly.
  4. Heat your skillet on medium heat until warmed. Place bread slices inside-down on your skillet and brush the tops with the garlic butter.
  5. Once the insides are toasted, flip over and spread inside of bread with pesto sauce.
  6. Layer with cheeses, basil leaves, tomato and another slice of cheese (I like to cheese both sides of my grilled cheese).
  7. Tent with foil (or a lid if you're fancy enough to own one) until the cheese begins to melt.
  8. Close the sandwiches and continue cooking until completely heated through and cheese is melted, flipping if necessary.
https://wee-eats.com/2014/04/21/caprese-grilled-cheese/

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chipotle chicken tortilla soup

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There are a number of posts on this blog that follow a particular format. That format goes something like this:

I like ____. FH says he hates ____ and will not eat it. I tell FH that I’m making ___ and he should try it anyway. FH tries ___ and decides that he actually likes it and his whole life has been a lie.

This is one of those posts.

The item in question: tortilla soup.

FH was off to bad start on this one since his extremely weak original argument was that “chips have no place in soup” to which I replied that the chip gestapo was not going to close in on our home and force him to put chips inside of his soup. If he doesn’t like the ideas of chips in his soup, then leave them out!

Same argument goes for the cheese, cilantro, green onions, and lime. If you don’t want it in there, then don’t use it! I personally love the tortilla chip that the broth transforms into what is essentially a salty noodle, the bright flavors from the fresh cilantro and  bright lime, and the extra flavor from the cheddar cheese. If you don’t, though, by all means, leave them out!

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chipotle chicken tortilla soup

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 4 servings

Ingredients

  • 2 Tbsp olive oil or other neutral vegetable oil
  • 1/2 large onion, finely diced
  • 1 small carrot, finely diced
  • 1 stalk celery, finely diced
  • 4 cloves garlic, minced
  • 1 chipotle chili in adobo, minced*
  • 1 tomato, chopped (or 8 oz diced tomatoes from a can)
  • 1/2 lime, juiced, other half sliced into wedges
  • 1 quart low-sodium chicken stock or broth
  • 1 rotisserie chicken breast, shredded
  • salt and pepper, to taste
    • For garnish:
  • Tortilla chips
  • Green onions, sliced
  • Cilantro
  • Lime wedges
  • Cheddar or monterey jack cheese, shredded

Instructions

  1. In a large stock pot or dutch oven, heat oil until shimmering and saute onion, carrot, and celery until softened. Salt and pepper as desired.
  2. Add garlic, tomato, and chipotle and saute another 30 seconds until fragrant.
  3. Stir in chicken stock and reduce heat to low. Simmer for 20 minutes, then add chicken and lime juice and simmer about 5 minutes more until chicken is warmed through. Taste and adjust salt and pepper if needed.
  4. Serve in bowls and top with desired garnishes

Notes

*You may use more or less chipotle depending on your personal preference. it adds a smoky depth of flavor and a bit of spice to the soup.

*You could easily make this soup vegetarian by leaving out the chicken (or replacing it with tofu) and using vegetable stock instead of chicken stock.

https://wee-eats.com/2014/03/01/chipotle-chicken-tortilla-soup/

red lentil daal

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You know that whole “Meatless Monday” thing that’s been all the rage?  Well, we don’t do that in our house.

I’m all for the limited-meat movement, but FH has other things in mind when he thinks of dinner.  He’s more of a steak-and-potatoes or chicken-and-pasta kinda guy… So when I mentioned the idea of “maybe having one meatless meal a week” to him he was not excited about the idea.  He did eventually agree with one stipulation: “No tofu, OK?”

Ok. No tofu. Easy enough.

So when thinking of tofu-free vegetarian dishes with lots of flavor, Indian cuisine naturally came to mind.  I happened across this easy recipe for red lentil daal and thought it would be the perfect recipe to ease FH into the world of meat-free meals.

That being said, when I made this for our first official “meatless” meal, he still wanted to know where the meat was…

“Is there meat?” 

Me: “There isn’t any meat, it’s lentils”

He stared at me suspiciously, “But, where’s the meat?” 

I tried explaining that he already agreed to having one meatless meal and that lentils are super good for you.  I even tried to explain that we didn’t need meat because lentils are naturally high in protein and they’re better than meat because they have almost no fat, but in the end what won him over was…

“Um… I got you garlic naan?”

“OOH I LIKE NAAN”

Whew. Crisis averted.

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Three bowls later he wasn’t asking about the meat anymore.  So, all things considered, I would call this a success.

I’m sure you could halve the recipe (it makes a whopping 11 cups!) but I just put all of our leftovers in plastic baggies and froze them for future dinners that would require zero effort.  Zero is my favorite amount of effort to put into dinner when I get home from work.

In our two-person household I think I ended up with one freshly-cooked dinner for the night plus 4 quart-sized bags of leftover zero-effort dinners, for those of us who are into math this means I got a total of 5 2-person dinners from 45 minutes of work.

Next time I think I will start with only half of the coconut milk, since I feel like it muted the flavors a bit more than I’d have liked (which was fixable by kicking up the seasoning a bit after).  I also added lime juice and cilantro to brighten the flavor and served the cayenne on the side, since I tend to like things significantly spicier than FH.

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red lentil daal

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: 11 cups

Ingredients

  • 3 cups dry red lentils
  • 1 32-oz container unsalted chicken stock*
  • 3 cups water
  • 1/2 large yellow onion, chopped; divided
  • 1 small can diced tomatoes, drained
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 Tablespoon coarse salt
  • 2 Tablespoons neutral oil
  • 2 teaspoons cumin seeds
  • 1 teaspoon yellow mustard seeds
  • 3 cloves garlic, minced
  • 1 14-oz can coconut milk*
  • 2 limes, 1 juiced and 1 sliced
  • 1/2 cup fresh cilantro
  • Salt & pepper, to taste

Instructions

  1. In a dutch oven combine lentils, half of the chopped onion, tomatoes, cayenne, ground cumin, coriander, turmeric, and salt. Add chicken stock and water and bring to boil. Reduce to simmer and cook uncovered until lentils become tender, about 30 minutes.
  2. Heat a small saute pan over medium-high heat. Add oil to coat the bottom of the pan and then add cumin seeds and mustard seeds. Cover pan with foil or lid and cook a few minutes until the mustard seeds begin to pop. Add the chopped onion and stir, season with salt and pepper and continue cooking until onions are translucent. Add garilc and stir, continue to cook until onions are just starting to brown.
  3. Add onion mixture to lentils and stir in coconut milk, cilantro, and half of lime juice. Continue to simmer for another 10 minutes, stirring occasionally. 5 minutes before serving, taste and adjust seasonings adding more salt, lime, or coconut milk as preferred. Serve on top of basmati rice or alongside naan.

Notes

* To make vegetarian, replace 32 oz of chicken stock with 4 cups of vegetable stock or water.

* I felt like the coconut milk muted the flavors a bit more than I'd have liked. I recommend starting by adding half of the coconut milk and simmering for 5 minutes, then tasting and adding more if desired.

* The lime juice and cilantro are optional, but recommended as they brightened up the flavor of the dish wonderfully.

* Serve with extra cayenne and slices of lime on the side to adjust taste to your preference.

https://wee-eats.com/2014/01/20/red-lentil-daal/

daal-DSC_0783 pin Recipe adapted from Food52

 

cheesy spinach dip

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You know what is hard to photograph?  Cheese.

It really seems like it shouldn’t be.  It’s like, ooey, gooey, melty, delicious cheese… it’s practically doing your job for you!  Except once you put it in front of the camera, it becomes a shiny, globby, hot, goopy mess.  (Note to self:  Due to the way you photograph and the rules of the transitive property, you may actually be made of cheese.  Look into this more later.)

Anyway, you know that I liked this recipe a whole lot, because I decided to share it with you anyway.

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And… I ate that much on my own.  Just for you.  For pictures! (Well, that’s what I told my other half when he asked what happened to the rest of it, at least… but I know my secret is safe with you!)

And yes, I know that it’s fall and everything should be all pumpkin and apples which is great and all but… it’s also hockey season!  And I heard that there’s this thing called “football” too… or so I’m told.  Anyway, what that means is sports are happening, which means there may be more gatherings than your used to, and you may have a house full of hungry people who are looking for something delicious to shove into their face holes.

Well, my friends, this is your secret weapon.  It takes almost no time to assemble , it uses ingredients that you most likely have in your house anyway (much like my apple muffins), and then you just let it hang out in the oven for about 20 minutes or so and VOILA!  Hot and gooey cheese dip for all your friends to savor!

You can thank me later.

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Cheesy Spinach Dip

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Ingredients

  • 1 (1-ounce) packet ranch dressing mix; I used Aaron's favorite
  • 1 (8-ounce) package cream cheese, softened to room temperature
  • 1 (8-ounce) container sour cream
  • 1 (7-ounce) package frozen spinach, thawed and drained
  • 1 (10-ounce) can tomatoes or tomatoe with chiles(like Rotel); drained
  • 1 + 1/2 cups cheese of your choice; separated (I used cheddar)

Instructions

  1. 1. Preheat oven to 375F
  2. 2. Ensure spinach is drained as much as possible (see notes)
  3. 3. In a large bowl, mix the ranch dressing, cream cheese, and sour cream together. Add spinach, tomatoes/chiles, and 1 cup of the cheese and stir to combine.
  4. 4. Pour mixture into greased casserole dish (I used a 2-quart baking dish) and cover with remained 1/2 cup of cheese.
  5. 5. Bake in preheated oven about 20 minutes, until dip is bubbly and cheese is browned to your liking. I like to broil mine a bit towards the end because we are a pro-burned-cheese family.

Notes

* I used cheddar cheese because we got a giant block of it at Costco, I suspect some monterey jack or pepperjack would do well here too... maybe even provolone or fontina, add a sprinkle of Italian herbs and you just went from Mexico to Italy, friends! Moral of the story is that you want something good and melty.

* To drain spinach, I wrap mine it in a couple layers of paper towels and press as hard as possible to extract the liquid over a collander. I usually repeat this about 2 or 3 times to get as much liquid as possible out.

https://wee-eats.com/2013/11/19/cheesy-spinach-dip/

[ Recipe adapted from Food.com ]

 

apple and brie bruschetta

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Ok, so I  noticed (after the fact) that I’ve been posting my bruscetta recipes on Tuesdays.

And I’m a total idiot because if I had actually planned it I could have given it a catchy name like, “TOASTY TUESDAY!” or “Tuesday Toast” or … ya know… something with alliteration.

Alliteration is the best.

Anyway, this might actually be the easiest of all the bruschetta recipes because you don’t really have to make anything, you just need to be able to slice an apple without cutting your fingers off.  I realize that this is easier said than done sometimes, but it’s really that easy!

Just spread some super-creamy brie on a piece of toast, top it with a drizzle of honey, and then put your sliced apples on top!  Voila!  I used to drizzle the honey on top, because I thought that looked prettier, but I learned that it’s much neater to put the honey UNDER the apples.  No more sticky honey fingers!

If you love bruschetta as much as I do, you should probably visit my other recipes:

Apple & Brie Bruschetta

Printable Recipe

  • 1 loaf french bread, sliced cross-wise and toasted
  • 2 to 3 medium crisp apples, like granny smith
  • 1 Tablespoon lemon juice
  • Creamy brie, at room temperature
  • Honey

1.   Slice and toast your bread as desired.  Slice apples and toss with lemon juice to help prevent browning.

2.  Spread each slice with brie while still slightly warm.  Drizzle with honey and top with sliced apples.

3.  Sit back and enjoy!

 

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