Greek Salad

Here’s another great recipe, this time for lunch – or anytime really. This is a great, easy to make, salad that tastes great.

Greek Salad

Greek Salad

Greek Salad

Prep time: about 15 minutes
Makes 6 servings

= INGREDIENTS =

3 large ripe tomatoes, chopped
2 cucumbers -or- 1 large cucumber, peeled and chopped
1 small red onion, chopped
1/4 cup olive oil
4 tsp lemon juice
1 1/2 tsp dried oregano
1 cup Feta cheese, crumbled
6 Greek (Kalamata) olives, pitted and sliced in half

Salt and Pepper to taste.

= DIRECTIONS =

1. In a shallow bowl, combine tomatoes, cucumber and onion, toss to mix.

2. In a small bowl, combine the olive oil, lemon juice, oregano, salt and pepper (to taste), stir well.

3a. If you’re just preparing a single serving for yourself, place a serving of the tomato, cucumber and onion mix into a bowl or on a plate, sprinkle with the olive oil, lemon and oregano dressing, top with a handful of Feta and the olives.

3b. If you’re serving this to a group of people, sprinkle the entire salad with the dressing and top with Feta cheese and olives.

Serve.

Spanish Vegetable Stew (Menestra)

Sorry I haven’t posted any new recipes lately – dealt with a bad case of bronchitis and some other issues. Now it’s time to get back to it…so here’s an awesome recipe that I tried just today. It was delicious!

Spanish Vegetable Stew

 

 

 

 

 

 

 

 

= INGREDIENTS =

1 large onion, chopped
5 cloves garlic, minced
3 cups vegetarian broth
2 carrots, sliced
2 medium red potatoes, cut in 1/2” chunks
2 tablespoons sweet paprika
2 bay leaves
pinch cayenne, or to taste
1 cup dry sherry
1 red bell pepper, cut in 1/2” chunks
1 8-ounce box mushrooms, quartered
1 14-ounce can artichokes, drained and cut in bite-size pieces
1 cup frozen peas
1 tsp Sea Salt (or regular Salt)
1 tsp Black Pepper

Cooked whole grain of your choice.

= DIRECTIONS =

1. Combine the onion, garlic and bouillon in a large pot. Bring to a boil, reduce the heat and simmer 5 minutes while preparing the other vegetables.

2. Add the carrots, potatoes , spices and sherry. Return the liquid to boiling, then reduce the heat and simmer until the vegetables are just tender.

3. Add the bell pepper, mushrooms and artichokes and simmer 5-10 minutes.

4. Stir in the peas, cook an additional 10 minutes to get those flavors going.

Serve over the whole grains of your choice.

 

Vegetarian Gumbo

Because I am a Pescetarian, I will sometimes add shrimp or crab meat (or both) to this recipe. It’s awesome regardless of whether or not you add anything extra.

Prep Time: 30 mins | Cook Time: 1 hr | Servings: 8 | Difficulty: Medium

== INGREDIENTS ==

½ cup vegetable oil
⅓ cup flour
1 small onion, chopped (1 cup)
1 small green bell pepper, chopped (1 cup)
3 stalks celery, chopped (1 cup)
1 28-oz. can diced tomatoes
2 cups fresh or frozen green beans
3 carrots, sliced (2 cups)
1 parsnip, diced (1 cup)
1 cup fresh or frozen sliced okra, optional
1 Tbs. ground cumin
1 Tbs. paprika
1 Tbs. dried oregano
¼ tsp. cayenne pepper

== DIRECTIONS ==

1. Stir together oil and flour in Dutch oven or heavy-bottomed pot until smooth. Cook over high heat 10 minutes, or until roux turns a dark caramel color, stirring constantly.

2. Add onion, bell pepper, and celery, and cook 5 minutes, or until vegetables are softened. Stir in all remaining ingredients and 4 cups water. Season with salt and pepper. Reduce heat to medium-low, cover, and cook 40 minutes, or until carrots are tender.

Serve over rice.

Ravi’s Curried Rice and Vegetables

I cannot take credit for this recipe, I got it from my good friend Ravi. I love Indian food and every so often he’d bring this dish into work for lunch and I would be like, “Damn! That smells so good!” So he gave me the recipe. It’s relatively easy to make.

Prep Time: 15 mins | Cook Time: 45 mins | Servings: 4 | Difficulty: Easy

== INGREDIENTS ==

1 onion, chopped
1 clove garlic, minced
1 small potato, cut into small cubes
1 cup vegetable stock
1/2 cup frozen cubed carrots
1/2 cup frozen peas
1 tsp. East Indian Curry or Regular Curry Powder
1/4 tsp. Cayenne Pepper
1/2 cup Brown Basmati Rice, uncooked
1/3 cup Kamut, uncooked

== DIRECTIONS ==

1. In a large skillet, cook the onion and garlic in 1/2 cup of the veggie stock for about 10 minutes or until the onions are softened.

2. Stir in the rice, kamut, potato, spices and the remaining amount of stock and cook for 30 minutes or until the grains are tender, adding more stock if needed.

3. Stir in the frozen veggies and cook for an additional 5 minutes.

Sesame Noodles

Prep Time: 15 mins | Cook Time: 10 mins | Servings: 8 | Difficulty: Easy

== INGREDIENTS ==

1 (16 ounce) package linguine pasta
6 cloves garlic, minced
6 tablespoons sugar
6 tablespoons safflower oil
6 tablespoons rice vinegar
6 tablespoons soy sauce
2 tablespoons sesame oil
2 teaspoons chili sauce
6 green onions, sliced
2 heads Broccoli, cut into florets
1 teaspoon sesame seeds, toasted (optional)

== DIRECTIONS ==

1. Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and transfer to a serving bowl.

2. Meanwhile, place a saucepan over medium-high heat. Stir in garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce. Bring to a boil, stirring constantly, until sugar dissolves. Pour sauce over linguine, and toss to coat.

Garnish with green onions, broccoli and sesame seeds.

Kevin’s Tuscan-Style Tofu Minestrone

This is another experiment from my kitchen. It’s an awesome twist on an old favorite of mine.

Kevin's Tuscan-Style Tofu Minestrone

Kevin’s Tuscan-Style Tofu Minestrone

Prep Time: 15 mins | Cook Time: 1 hr | Servings: 6 | Difficulty: Medium

== INGREDIENTS ==

2 16 oz cans Cannellini Beans, undrained
1/2 cup Olive Oil
4 cloves Garlic, minced
1 medium Onion, chopped
1/4 cup fresh Italian Parsley, chopped
2 stalks Celery, chopped
1 12oz jar/can Marinated Artichoke Hearts
1 28oz can Plum Tomatoes, chopped and undrained
1 sprig fresh Rosemary
1 bay leaf
1 pkg Firm Tofu, drained and cubed
1  1/2 cups Water
1 cup Kamut (soaked overnight) – optional
1/2 tsp Sea Salt

Ground black pepper

== DIRECTIONS ==

1. Drain tofu and cut into 1/2″ cubes (small bite sized pieces). Set aside.

2. In a medium to large pot, add Olive Oil, Garlic, Onion, Rosemary and Bay leaf over medium heat. Cook for 5 minutes or until onions are softened.

3. Add Celery and Tomatoes, bring to a boil then reduce heat and cook for 15 minutes over medium-low heat.

4. Add the Water, Kamut, Beans, Artichoke Hearts and Parsley, bring to a light boil, reduce heat and simmer for 30 minutes over medium-low heat. Stirring occassionally to prevent sticking/burning.

5. Add tofu and gently stir to combine. Cook for 5-10 minutes over low heat.
Serve with freshly ground black pepper. Be careful not to serve the Rosemary sprig.

 

UPDATE (5/30/14) : Added 1 1/2 cups of water, sea salt and increased the garlic to 4 cloves (up from 3). Also added Kamut, a whole grain (which is totally optional). You can get Kamut from most natural food stores, like WholeFoods or you can order it from Amazon too. Just make sure to follow the instructions on the package with regards to soaking the grain in water overnight (very important – cuts down on cooking time).

Kevin’s Tofu Primavera

Several weeks ago I was doing something I really enjoy doing…experimenting with food. In a box of recipes that belonged to my mother was a recipe for Pasta Primavera. But I wanted to make it without the pasta and use something that was lower in carbs. Tofu came to mind, as it has about 2g of carbs per serving, which is a ton less than pasta. But the tofu by itself was terrible – so I decided I needed to marinate the tofu first. So I was experimenting with devising my own recipe based on the original Pasta Primavera. Here’s what I came up with and it tastes friggin’ amazing!

TofuPrim

 

 

 

 

 

 

KEVIN’S TOFU PRIMAVERA

== INGREDIENTS ==

1 pkg Firm Tofu
1 bottle Mrs. Dash Garlic-Herb Marinade

3 Tbsp Olive Oil
3 cloves Garlic, minced
1 Lemon, juiced
1 medium Yellow Squash, halved and cut into 1″ pieces
1 medium Orange Bell Pepper, cut into 1″ pieces
3 cups Broccoli Florets
2 cups halved Grape Tomatoes
8 Green Onions, chopped
1 Tbsp Dried Basil
2 Tbsp Sea Salt
1/3 cup shaved Parmesan Cheese, for garnish

== DIRECTIONS ==

-Marinating the Tofu-

1. Slice Tofu into 1″ x 1″ thin squares (about 1/4th of an inch thick).
2. Place slices of Tofu onto several paper towels, then cover with several more pieces of paper towel. Gently press out the moisture.
3. Place tofu squares into a ziploc bag and pour marinade inside. Seal bag and gently massage the bag to insure coverage on all the tofu pieces.
4. Refrigerate for 3 hours.

WHEN TOFU HAS BEEN PROPERLY MARINATED…

1. Remove Tofu pieces from marinade, gently removing excess marinade. Discard marinade and set Tofu aside.
2. Combine Olive Oil, Garlic, Lemon Juice and Basil in a small bowl. Set aside.
3. Add sea salt to a medium pot filled with water, bring to a boil.
4. Reduce heat to medium. Add squash and bell pepper. Cook for 4 minutes.
5. Two minutes before end of cook time, add Broccoli.
6. Drain vegetables, reserve 1/2 cup of the water.
7. Return vegetables to pot, stir in the tomatoes, green onions, oil mixture, reserved cooking water and tofu.
8. Cook over medium-low heat until tomatoes and tofu are heated.

Garnish with shaved Parmesan on top, serve immediately.