July 14 & 15: Of Cilantro and Switzerland

Monday:  Mushroom and Zucchini Quesadillas with Cilantro Pesto
It's zucchini season, and the farm near my house is selling gorgeous ones right now, so i was pleased to find this recipe (Oh My Veggies is such an awesome blog!!!)  I was hesitant about the cilantro pesto, but when I read the post about this dish, I couldn't help but give it a try...it was practically a dare!  I have never been a fan of cilantro, and usually just leave it out of any recipe that calls for it.  This time, I braved the cilantro challenge, and I really liked the end result.

I liked the idea of using walnuts in the pesto. and the fact that a jalapeño is involved.  It resulted in a brilliant green, terribly tasty paste.
The rest of the recipe is pretty easy...sauté the mushrooms and zucchini, grate the cheese, and then assemble the quesadillas.  I neglected to take a picture of my final project, since I was in an enormous rush to get to work, and had to have this meal delivered before I left.  I managed to get my older daughter involved in the assembly part, and she  took care of business for me.  I have been teaching her how to cook since she was little, and she enjoys the whole process of cooking and baking.  She does not, unfortunately, like zucchini (in fact, she has pretty strong feelings about it which I won't go into, because it involves vomit).

Anyway, I'm including the picture that Oh My Veggies used (which is where the recipe is from):  http://ohmyveggies.com/recipe-mushroom-zucchini-quesadillas-with-cilantro-pesto/

Tuesday: Quinoa Spinach Mac n Cheese

A friend of mine pinned this recipe on Pinterest (I'll admit I have lost a lot of time falling down this rabbit hole), and as soon as I saw it I knew it had to be in this week's repertoire.  I'm such a sucker for any dish that involves copious amount of melted cheese.  I actually based my entire honeymoon around that precept:  I went to Switzerland, and enjoyed frequent fondue feasts.  This particular recipe features spinach, and replaces the pasta with quinoa, so it seems positively virtuous!

I neglected to take a picture of it, but when you go to the recipe, the blog has fabulous pix of the dish. 

http://www.bakeaholicmama.com/2012/10/quinoa-spinach-mac-n-cheese.html

I didn't make mine in a skillet, by the way...I used a casserole dish instead.  This meal went over very well with my younger daughter.  She said it was much better than the Quinoa Broccoli casserole I made a few weeks ago.  I have to agree with her on this (although I think that dish is awfully good).

Since there are no photos of the dish, I'm going to post some shots I took while in Brienz...one of my favorite Swiss towns...

The following post is one of my favorite videos...and it's a great song too.

OK Go - Needing/Getting - Official Video

Monday June 30 to Wednesday July 2...The Yam in Question

Monday:  Spinach Mushroom Quiche Cups
Monday had to be super simple.  And it was, because the person for whom I cook really likes quiche, and often wants one available for breakfast, so this recipe seemed perfect...mini quiche cups.
It is so quick and easy:  I blanched the spinach in a little water in a cast iron skillet, then squeezed out the water and chopped it up.
The mushrooms were chopped up, sautéed in a little olive oil and sprinkled it with salt & pepper.  Crack 6 eggs, whisk in some light cream, and season with a little more salt & pepper.
Grease the muffin pan, mix the spinach and muffin with the eggs, and then ladle the mixture
into the muffins cups.  Top with shredded cheddar cheese, and pop in to the oven...
Mini quiches!  Cute and convenient...
http://www.manilaspoon.com/2012/08/spinach-quiche-cups.html

Tuesday:  Miso Roasted Tofu Veggie Bowl
This is one of my new favorites.  I have made it a few times, and just love it.  It stores well in the fridge and makes a great cold lunch "salad" to bring to work.  So healthy and delicious!  This is why I was looking forward to making it this week...it was going to be a busy week, and I looked forward to having these leftovers to take to work with me.
I went to Whole Foods and got all of my ingredients, including a different miso paste than the one I had used before.  I got a big, solid-looking yam, and a new chunk of fresh ginger (the one in my fridge was looking a  little peak'ed).
Did I mention that I purchased a yam?  Yes, a yam, which I'm quite sure was sitting right next to the sweet potatoes.  So there I am, peeling this yam, in preparation for roasting it with the tofu, and I am becoming aware of the fact that this yam has white skin...not that gorgeous deep orange I expected to see.  I scraped a little deeper, hoping this dingy white flesh would reveal the "true colors"...and then it dawned on me.  This was a yam.  A yam is not a sweet potato.  That is probably why it has a different name.  Never mind that the outward appearances of the two tubers are quite similar.  (As a quick aside here, let it be known that I am fully aware that a person who is trying to pass herself off as a food blogger should really know the difference.)
I stopped what I was doing, and did a quick google search.  Here is the article that I posted on Facebook, since I felt the need to share this "new found" knowledge of mine with all the other deluded cooks who didn't know what they were peeling:  http://www.huffingtonpost.com/2013/11/25/difference-between-sweet-potatoes-and-yams_n_1097840.html
So now you know (if you didn't already...and if you did, no gloating necessary: I've already been humbled by my dear friends who left me witty remarks on my FB post).
As an aside (and to deflect from this whole yam fiasco), I thought I'd mention the book  just finished this week:

It's an interesting book for a couple of reasons.  First of all, it is told in letters to dead people...most notably Kurt Cobain, Heath Ledger, Janis Joplin, and Jim Morrison.  Through these missives, a story unfolds about a girl who is working through the loss of her sister and figuring out how to fit in to a new high school.  I think you should check it out...it's a great read.

Here is a good intro to the book:

http://www.buzzfeed.com/krystieyandoli/quotes-that-will-inspire-you-to-read-love-letters-to-the

Wednesday:  Tempeh "Chimichangas"

I'm not sure what these should really be called, because I made them up.  I had looked at recipe for chimichangas, which was kind of the inspiration for this dish, but my end result is nothing like the one in that recipe.  However, these are damn delicious, so I'm glad I came up with it.  Feel free to call them whatever in the hell you want...and vary your fillings, too.

I started with a zucchini, which I shredded with my faithful Cuisanart , and tempeh, which I tossed with some TJ's taco seasoning.  First I sautéed the tempeh in a little canola oil, and then set it aside.  I added a bit more oil into that same pan, let it reheat, and then sautéed the zucchini for just a few minutes.

Then I began to assemble the "chimichangas". (Although perhaps I should be calling them enchiladas?  Wait, I have a better idea.  I am going to call them Mexican Roll-Ups.  OK?)

First, a generous line of cream cheese down the middle.  

Then some tempeh, zucchini, and salsa.

The last two things I put in this are diced black olives and shredded Monterey Jack cheese.  

I rolled those babies up and placed them in a lightly oiled casserole dish.  

Then, I gave them a nice blanket of salsa, and a good sprinkling of that Jack cheese.

Pop it in the oven (375° for about 20 minutes), and you've got a fabulous, filling, fiesta of flavors!

Monday June 23 to Thursday June 26: Lovely, Wonderful Quinoa Cakes!!!

Despite the fact that I did actually make 4 meals this week, I didn't really document two of them.

Monday was a bit of a cheat:  I bought pre-made tortellini, steamed some spinach, made a quick red sauce (and added a little cream and parmesan cheese to it), and threw it all together...Creamy Spinach Tomato Tortellini.  I was in a hurry and not terribly inspired.  It turned out just fine, though, and that's what matters...right?
http://www.bombshellbling.com/creamy-spinach-tomato-tortellini/

Tuesday I made Baked Sweet Potatoes with Feta, Olives, and Sun Dried Tomatoes.  I was in a rush, so never took any pictures.  I kind of wish I had because the feta, olive tomato mixture looked to good and tasted incredible (I really want to make it again and just eat the whole bowl...maybe with a few slices of baguette).  I am not, however, a fan of sweet potatoes, so didn't actually eat it once assembled.  I did try a bit of my daughters (who loved it), and thought it was pretty good (for a sweet potato dish).  The person I cook for raved about it...so there you go.
http://gourmandeinthekitchen.com/2012/baked-feta-stuffed-sweet-potato-recipe/

Wednesday was a good day...this is one of my favorite things right now:  Crispy Quinoa Cakes (aka:  Quinoa Burgers).  I love these.  My daughters love them.  My client loves them.  You can make a ton of extras, and have them on hand for a quick, easy meal for days!!!  And they don't take that long to make! Now that I have exhausted my supply of exclamation points for the day, I'll get to the details.  First of all, I discovered this pre-cooked quinoa at Target.  Yes, I know I can make my own, and I often do, but I was going for efficiency and convenience here, and these packets are fabulous.

I make a few alterations to the recipe:

To begin with, I omit the basil...I don't think it needs it.  Maybe you do.  I have added fresh chopped parsley on occasion, but don't miss it when I leave it out.  As I am not a big fan of red onions, I dice a small shallot instead.  Additionally, I usually use only one clove of garlic, two at the most.  Three would be over-powering.  (Oh, and I have never made that red pepper cashew cream topping.)

After all of the ingredients have been mashed together, and it has had a chance to sit for a bit, it forms just lovely little patties.  Heat a little canola oil in a skillet, cook both sides until they turn golden brown, then cool on a cooling rack.  If you don't eat them immediately, wrap them individually, and they reheat quite nicely.  As you can see from my picture, my favorite topping for these is a slice of tomato and some avocado.  So good!

http://ohmyveggies.com/crispy-quinoa-cakes-with-roasted-red-pepper-cashew-cream/

Thursday I made Mushroom & Spinach Roll-Ups.  It was a little more labor-intensive than I had hoped, but they were well-received so I'm not going to complain (although I kind of just did).  I used regular white mushrooms because that was what I had on hand.  I'm sure other mushrooms (such as the baby bella, would be delicious too).

For some reason, i don't have a picture of the final, baked dish...which had been topped with grated cheese.  It looked and smelled fantastic, and tasted great too!  The link to the recipe shows you a photo of the end result.

http://www.bakedbyrachel.com/spinach-and-mushroom-lasagna-rolls/

🎶 My soundtrack for the week included The Bravery and Big Pink...

https://www.youtube.com/channel/UCcdUUeRserw4J1u-7fLO7FA

https://www.youtube.com/playlist?list=PLJ-I7wVrwA7atMvKXP3CA5tyiXvxtfYJW

Monday June 16 to Wednesday June 18: Three days and Three great dishes

This was an interesting week because I had a hectic schedule at the library, and this was the girls' last week of school.  Despite the fact that I was so scattered last week, I managed to pull these meals off with a minimum of fuss and frustration.

Monday:  Sweet Potato Burgers

I didn't take a picture of the ones I made, so I got this from the site where I found the recipe:
http://whatsgabycooking.com/sweet-potato-burgers/#.U7Q76BYtZFI
These were a little labor intensive, but the end result made it worthwhile.  These are very substantial, filling burgers, and they're all kinds of healthy!  I topped mine with avocado and tomato, so they didn't look as fancy, but certainly were delicious.  They store well, too, so you can keep a few in the freezer and always have a veggie burger on hand.  Since they are so "solid"  they even work on a grill, which I tried with mine last week (had stored a few in the fridge).  Perfect for a cook-out!






Tuesday:  Lemon Parsley Pasta
This has become a favorite go-to recipe, and not just because it's relatively simple, and absolutely tasty. My older daughter, who does not like traditional pesto, actually likes this dish...enough to be inspired to make it herself!  Thanks Martha!  The person for whom I cook has also raved about it, so I throw this in the rotation fairly often, and everybody is happy.
The only change I make to Martha's recipe is the kind of pasta she calls for...for some reason, Clara prefers bow tie pasta, so that's what I've always used when making this.  And just look at that brilliant green sauce...!

http://www.marthastewart.com/870132/lemon-parsley-and-parmesan-plus-pasta

Wednesday:  Tofu Tacos
A friend of mine sent this recipe to me via text not too long ago...her family is not vegetarian, and they all loved this one.  One look at it, and I knew I was going too as well.  The only change I made to the recipe is that I omitted the cilantro...but that's simply because I don't like it.
While the tofu was being pressed (to get the extra water out), I threw together the slaw.  I absolutely love radishes, and was thrilled to see them in a recipe.  So much so that I was inspired to make a radish creature when I was slicing them for the slaw.

The next step was to slice the tofu and sprinkle it with taco seasoning.  Then I sautéed it in a little canola oil and drained it on paper towels.  Then it was time to assemble the tacos.  I crisped the tortillas ever so slightly in a dry skillet. Next up was the tofu, then the shredded pepper jack cheese, and finally the slaw.

Fold it up, drizzle a little yogurt and lime sauce on top (if desired), and enjoy a taco that is actually good for you!

Really filling, supremely yummy, a little messy, but that's what napkins were meant for, right?

http://www.foodnetwork.com/recipes/food-network-kitchens/tofu-tacos-recipe.html