Orecchiette with chickpeas, tomatoes, feta, and mint (6 servings)
0 comments Posted by Kate at 11:19 AMIt's so hot outside that I can't even think about cooking right now. I'm already planning to make a lunch of crackers, an apple, and whatever leftovers I can find in the fridge. Dinner may be cereal or peanut butter and jelly, as we're running out of groceries and can't justify stocking up when we're moving at the end of next week. It's too hot to cook anyway.
- 1 lb dried orecchiette (I think any small shell-shaped pasta would be a fitting substitute)
- 2 pints cherry or grape tomatoes
- 7 Tbsp extra-virgin olive oil, divided
- 1/3 cup chopped fresh mint
- 1/3 cup sliced scallions
- 1/4 cup chopped parsley
- 2 garlic cloves, minced
- 15-oz can chickpeas, drained and rinsed
- 8 oz feta cheese, crumbled (I used whole milk feta and would recommend the same)
- salt and pepper
- Start heating up a stockpot of water for the pasta. Meanwhile, cut the cherry tomatoes in half and place them in a large bowl. To this bowl, add 6 Tbsp of the olive oil, along with the mint, scallions, parsley, and garlic. Add a pinch of salt and pepper and set the bowl aside.
- Cook the pasta according to package directions, being careful to not overcook it. Drain.
- As soon as you start cooking the pasta, warm the remaining Tbsp of oil in a medium skillet over medium-high heat. Add the drained chickpeas to the skillet and cook them for about 5 minutes, or until they're lightly browned. (Their sizzling and popping made me giggle.)
- Add the drained pasta and the browned chickpeas to the tomato mixture and toss to coat. Add the crumbled feta and toss briefly. You can serve this warm or let it cool to room temperature.
For those of you who don't know, Bryan and I are moving to Chapel Hill, North Carolina, two weeks from today so he can pursue a Ph.D. I'm excited to learn about North Carolina's growing seasons and local specialities, and I'm especially happy about getting to try out new restaurants and grocery store! Chapel Hill is a big "foodie" area, so I'm sure I will have lots to write about. My posts may be sparse in the next few weeks as I settle in, but check back often!
I've found my new go-to summertime appetizer recipe. It's official.
- 1 pint strawberries, hulled
- 1/4 cup balsamic vinegar
- salt and pepper
- 1 loaf crusty bread (I bought a loaf of batard bread, only after giggling because I misread it as "bastard")
- 6 oz soft goat cheese
- 1 Tbsp julienned mint leaves
- 1 Tbsp julienned basil leaves
- Slice bread on a diagonal into 1-inch or 1.5-inch thick pieces. (I ended up with 14 slices.) Broil or toast the bread, turning if needed, until it's golden on both sides. Make sure it doesn't burn! Allow the crostini to cool.
- Next, set the oven temperature to 350 F. Slice the strawberries and place them in a glass baking dish; drizzle them with the vinegar. Sprinkle with some salt and pepper and toss to coat. Roast the berries for 10-15 minutes, or until they're soft and syrupy. Remove from the oven and allow to cool.
- In a small bowl, mix together the goat cheese, mint, and basil. The crostini should be cool by now, so spread the cheese mixture evenly over the slices. When the berries have cooled, spoon them evenly over the cheese mixture, and top with more basil for garnish, if desired. Serve at room temperature.
Hawaiian-style sweet-and-sour roasted pineapple with bell peppers (4 servings)
0 comments Posted by Kate at 6:45 PM
I saw this recipe in the May-June issue of Vegetarian Times and knew right away that I had to make it, despite the clunky title. This was dinner tonight, served over jasmine rice. The peppers and onions are just popping up for harvest, and while I cringe a bit to think of how far the pineapple travelled to get to my plate, I have to admit it was damn good. Damn good, kids. This sweet/smoky/tangy combination typified a sticky summer night for me. This dish was easy to make and contains very little fat.
You will need:
- 1 pineapple, peeled, cored, and cut into cubes
- 1 medium red bell pepper, julienned
- 1 medium red onion, peeled and cut into thin slices (I actually used just half an onion)
- 1 Tbsp dark sesame oil
- 1 Tbsp dark brown sugar
- ~1/2 Tbsp freshly grated ginger (opt.)
- salt and pepper
- rice, couscous, quinoa, or whatever else you want to serve it over
Steps:
- Preheat the oven to 400 F. Prep and cut the pineapple and veggies if you haven't done so already.
- Spread out the pineapple, pepper, and onion in an ungreased 13x9 glass baking dish. Drizzle with the oil and sprinkle with sugar, ginger (if using), and a dash of salt and black pepper. Toss (with a big spoon or your hands) to coat.
- Roast the mixture for 30-45 minutes, stirring once or twice during roasting time. The pineapple and veggies should be lightly browned when done. Serve over rice or another grain, if desired.
Appetizers are especially popular in the summertime, and there are so many clever and easy ideas out there for meat-free dips and finger foods. YumSugar has some cool ideas in their "10 Killer Vegetarian Appetizers" section, and while I'm not thrilled by the combination of "killer" plus "vegetarian," I do think some of the recipes look intriguing. I'm making roasted strawberry bruschetta later this week and can't wait to see how it turns out!
What are your favorite summertime appetizers?
When you've been invited to dinner by people you don't know well, is it appropriate to let the hosts know you're vegetarian? By doing so, you will probably be able to enjoy more dishes, plus you may save the host from a potentially embarrassing "Oh, I wish I had known!" moment. However, making your diet known ahead of time could be interpreted as rude, fussy, or selfish, and it may put the host to extra work.
Strawberry season is almost over here in Pennsylvania, which is a sad, sad fact. I made a strawberry-laden version of Martha Stewart's Raspberry Buckle a few weeks ago and was so impressed that I may squeeze in another batch before the berries are gone. Say what you will about Martha, but the lady knows her way around desserts.
- 1/2 cup (1 stick) unsalted butter at room temperature
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 pint strawberries, hulled and halved
- Whipped cream and/or vanilla ice cream for serving (optional)
- Preheat the oven to 350 F. Use the butter wrapper or non-stick spray to prep the bottom and sides of a 2-quart baking dish.
- In a large bowl, cream butter and sugar with an electric mixer on low until fluffy. Add eggs, one at a time, beating after each addition to combine. Stir in the vanilla extract.
- In a large bowl, whisk together the flour, salt, and baking powder. Gradually add this mixture to the butter mixture with the mixer on low speed.
- Spread batter into baking dish. Scatter strawberries on top. Bake for 45-50 minutes (I think I baked it for more like 55 min) until a toothpick inserted into the center of the dish comes out clean. The top of the crust should be golden brown. Let it cool for about 20 minutes before serving.
