Tag Archives: vegetarian

Pasta with Broccolini, Leeks and Preserved Lemon

A quick, easy, healthy pasta dish with fresh broccoli, leek, herbs and preserved lemon | mjskitchen.com

 

Looking for a seriously quick pasta dish bursting with flavor?  Here it is!  This Pasta with Broccolini, Leeks and Preserved Lemon is so simple, healthy, tasty, aromatic, and pleasing to the palate that you’ll want to have it every week.  Whenever I see young broccoli or broccolini at the market, I make this dish.  It’s just too easy and too good to pass up.  This past dish has a light sauce consisting of olive oil, water from the pasta pot, and a bit of preserved lemon juice. The ingredients are simple and few, and the pasta can be whatever you have in the pantry.  And if you don’t happen to have a jar of preserved lemons in the refrigerator, you can always make a quick small batch in about 24 hours.  Hope you enjoy!!!

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Swiss Chard Pie in Phyllo (Filo) Pastry

A hearty vegetarian meal of Swiss chard, pine nuts, ricotto and feta wrapped in phyllo dough #phyllo #Swiss #chard #vegetarian @mjskitchen

 

One of this year’s goals was to learn how to work with phyllo (filo) dough. I’ve always found it so light no matter what it’s filled with, plus I love the texture, but working with it seemed intimidating. A continuing inspiration to help push me past this intimidation comes from my friend Sissi @ With A Glass who wraps phyllo around everything from curried beef to black pudding, green chile to plums.  So with her assistance, I was able to tackle my fears and use this savory Swiss Chard Pie as my testing dish.

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Herb Crepes with Roasted Chile

Crepes with roasted New Mexico chile, pinon nuts and cheese #chile #crepes @mjskitchen

These Herb Crepes with Roasted Chile are a modified and simplified version of the green chile pathiri that I introduced a couple of years ago.  Last weekend I was planning to make the pathiri, but got started late and decided to take a shortcut.  Instead of dipping and stacking the crepes, I made individual crepes using roasted chile, pinon nuts (pine nuts), cheddar cheese, ricotta, and a secret ingredient.  Even though many of the same flavors were there, these crepes were quite different from the pathiri.  They were lighter, quicker to make, had a different texture, and some added flavors.

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Savory Navy Beans with a Touch of Heat

Navy beans cooked with vegetables, herbs and a toiuch of spice. #beans #navy @mjskitchen

 

When it comes to white beans, navy beans are our favorite.  In comparison to the Great Northern and Cannellini, navy beans cook faster, have a creamier texture (IMO), and work with a lot of different flavors. Navy beans are normally used in baked beans, but for this recipe, I went for a more savory navy bean with hint of heat.

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Quick & Easy Spiced Apple Breakfast

A quick & easy breakfast of spiced apples, granola, and creme fraiche | mjskitchen.com

 

When it’s cold outside, I need to be warm on the inside.  That’s why, during the winter months, cold cereal stays in the pantry and hot dishes like eggs, grits and steel cut oats become our main stay breakfasts.  This winter another hot breakfast has been added to our repertoire – these stewed, spiced apples with granola and crème fraîche.  They are so easy to make and take no time at all.  The hot spiced apples, with the crunchy granola and creamy crème fraîche yield an enjoyable breakfast that is so warm and satisfying.  And if you really want to spice things up, add some of those bourbon infused cranberries from that old-fashioned you made last night. 🙂

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Black Bean Chili over Sweet Potato

A vegetarian Black Bean Chili served over sweet potato #chili #vegetarian #blackbean @mjskitchen

 

This black bean chili recipe is one of my pre-computer recipes that I’ve been playing around with since the early 90’s.  It’s a vegan black bean chili, but if you don’t mind a little cheese, a topping of feta is a great finishing touch.  You can serve this chili over rice (brown rice is best) or polenta, or with buttermilk cornbread or tortillas.  But our favorite way is to serve it over sweet potato.  The sweetness of the sweet potato is the perfect complement for the richness and spiciness of the chili.

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Red Chile Cheese Tamales

Red Chile Cheese Tamales #tamales mjskitchen.com

 

A mix of spicy red chiles, onion, garlic, and cheese give these vegetarian Red Chile Cheese Tamales a savory, chile sweet and spicy flavor that make truly killer tamales.  The flavor and texture of these tamales are so good that no sauce, salsa, or toppings are needed.

When I first started making these tamales, I used roasted fresh New Mexico red chile and Parrano cheese.  Recently I used Turkish antep aci dolma peppers (peppers in bowl) that I received from my friends at Fords Fiery Foods and Plants. These peppers paired with cheddar cheddar yield a more exotic tamale’, richer and a little sweeter than the New Mexico reds which have a fruity and more earthy flavor.

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Brown Rice Salad with Lime Vinaigrette

A healthy salad with brown rice, a mix of peppers (sweet & spicy), nuts and herbs, tossed with a Lime Dressing. #grains #brownrice #salad #recipe @mjskitchen

This weekend we had a wonderful meatless meals that was totally unexpected. I had made this Brown Rice Salad with a Lime Vinaigrette and was planning on serving it with chicken.  Then Bobby walked in with a bunch of green tomatoes from our garden so I couldn’t I resist making a batch of fried green tomatoes. To heck with the chicken. What a great meal that this salad with the fried green tomatoes made!

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Apple Pecan Buttermilk Pancakes

Fluffy pancakes with apples, pecans and a touch of cardamom | mjskitchen.com

 

For the past year, whenever I made pancakes I would make my Cornmeal Ricotta Pancakes or these Raspberry Oatmeal Yogurt Pancakes by my friend over at Inspired Edibles.  Both have been our favorite pancakes for quite a while, but now they have some serious competition.

With this year’s plentiful and delicious fall apples, I’ve been making these Apple Pecan Buttermilk Pancakes.  They are so moist, and can be sweet or a little tart depending on the type of apples used.  The pecans add a bit of a crunch, and if you toast them first, you get a little extra flavor that complements the apples quite well.  Top the pancakes with warm maple syrup for a delicious weekend brunch.

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