You are currently browsing the category archive for the ‘Vegetarian’ category.

spinachpie12_little-house-dunes

by Heather Harris Brady

I was in Greektown recently and it reminded me that’s it’s been a long time since I made a spinach pie, so when I saw the large boxes of spinach on sale I pounced on them. This is a great meatless entree in larger portions, and a lovely appetizer in smaller slices.

Spanakopita – Greek Spinach Pie, Makes one 8″ pie (about eight servings)

  • 11 oz.  baby spinach
  • 1/2 c. minced onion
  • 1 t. minced garlic
  • 1 t. fresh ground pepper
  • 1 t. dill weed
  • 6 oz. feta cheese (I used the tomato/basil flavor)
  • 10 oz. cottage cheese
  • 3 eggs
  • 20 sheets of filo dough
  • 1/3 c. butter, melted

Preheat the oven to 350. Wash the spinach.

spinachpie_little-house-dunes

Heat a tablespoon of olive oil in a large pan and add the fresh spinach. Saute for two-three minutes, tossing, until it’s wilted and bright green.

spinachpie1_little-house-dunes

Transfer the spinach to a bowl and add the seasonings.

spinachpie2_little-house-dunes

Then the cheeses. If you prefer a drier filling you can drain the cottage cheese ahead of time.

spinachpie3_little-house-dunes

Beat the eggs, pour them over the top and mix it all together.

spinachpie5_little-house-dunes

Lightly grease your pie dish and drape four filo sheets over the top. Brush them with butter and drape four more sheets over that layer, in the opposite direction. Brush those with butter and lay two more sheets over the middle of the dish.

spinachpie4_little-house-dunes

Pour in the filling.

spinachpie6_little-house-dunes

Fold the filo edges over the filling and lay two more sheets over the top. Tuck in all the edges and brush it all with butter.

spinachpie7_little-house-dunes

Continue layering two sheets at a top, brushing each set with butter, until you’ve used them all.

spinachpie8_little-house-dunes

Put the pie in the oven and bake for about 40 minutes, until the center is set.

spinachpie9_little-house-dunes

If the outside is browning too much for your liking you can finish it off in the microwave.

spinachpie10_little-house-dunes

Cut into wedges and serve hot or warm.

spinachpie11_little-house-dunes

spinachpie13_little-house-dunes

spinachpie12_little-house-dunes

Store any leftovers in the refrigerator, covered with plastic wrap. Rewarm them in the oven if you want to preserve maximum crispness.


Three years ago: Gougeres
Two years ago: Brown Butter & Sea Salt Rice Krispie Treats
One year ago: Burmese Chicken Soup


applebutter6_little-house-dunes

by Heather Harris Brady

My Aunt Blanche (actually my grandmother’s cousin but that’s neither here nor there) was in her mid-90’s when she passed away earlier this year. She was a small bubbly woman who married a tall quiet man from North Carolina. Whenever they would come for summer visits she was like the Energizer bunny, no matter how hot it was, she would still make her banana pudding and other delicious and strange (to us) things.

So in memory of Aunt Blanche I decided to attempt this apple butter, something I have always loved but never got around to trying. She made it in the slow-cooker, which is genius because it can cook down slowly while you go about your business. If you start it at breakfast it should be done by dinner.

I knew we would be eating this up right away, so I made it sugarfree, sweetened with nothing but the apple cider. You can run it through a foodmill or processor at the very end if you want it super-smooth like the kind you can buy in jars. I’m sure this same method would work for other soft fruits as well, like plums, pears and peaches.

Apple Butter, Makes about four cups

  • 16 cups chopped apples, a mix of varieties is best
  • 1-1/2 cups fresh apple cider
  • 2 t. ground cinnamon

Put the chopped apples into the slow cooker and pour in the apple cider. Turn the slow cooker to high and put the lid on.

applebutter1_little-house-dunes

After two hours the house will smell amazing and you will have a lovely applesauce.

applebutter2_little-house-dunes

After four hours it will keep cooking down and getting darker. You can see how mine has reduced by over half, but that will depend on your slow cooker, they all seem to cook a little differently.

applebutter3_little-house-dunes

Stir in the cinnamon at six hours. After eight hours it should be really thick and dark. You should see very little liquid when you stir. I spooned it into a metal pan to cool it down quickly.

applebutter4_little-house-dunes

Store the apple butter in a covered container in the refrigerator and use within a week. A magical thing happens when apple butter meets homemade bread and butter, toasted or untoasted.

applebutter5_little-house-dunes

applebutter6_little-house-dunes


Three years ago: Basic Bread
Two years ago: Malakoff Torte
One year ago: Chocolate Oatmeal Caramel Bars

Google+

beets5_little-house-dunes

by Heather Harris Brady

I know, a whole lotta people hate beets. But if you’re one of them then you’re probably skipping this post anyway.

I happen to really like them. I like them even more when they’re ginned up with some vinegar and sprinkled with feta or goat cheese. Roasted beets are your friend. You can make a big batch on Sunday and enjoy them in your lunches for a week or two.

I like to use different colors of beets if I can find them, and if you can find heirlooms so much the better. I’m using golden beets and regular red beets here.

Roasted Beet Salad, Enough for six entree-sized salads

  • Six whole beets, about 4″ across, washed and scrubbed
  • Two c. water
  • 1 c. apple cider vinegar
  • 1/2 c. sugar
  • 2 t. salt
  • 8 oz. feta or goat cheese
  • Fresh toasted nuts for garnish

Preheat the oven to 375. Rub the beets with olive oil and put them in a baking dish. Bake for about 60 minutes, until tender all the way through.

beets1_little-house-dunes

Let the beets cool, then peel and slice them 1/4″ thick. Keep the red beets away from the others or they will turn red! I put them directly in storage containers at this point.

beets2_little-house-dunes

Combine the water, vinegar, sugar and salt. Microwave for about 30 seconds and stir until the sugar and salt is dissolved.

beets3_little-house-dunes

Pour the mixture over the beets and refrigerate them. Let them sit overnight and they’re ready to use!

beets4_little-house-dunes

Arrange them on a plate and sprinkle them with the cheese and nuts. You can go crazy here, add some grains, put them over lettuce, drizzle on a little balsamic dressing, whatever you like.

beets6_little-house-dunes

This makes a great vegetarian entree too.

beets5_little-house-dunes


Two years ago: Seeded Crackers
One year ago: Classic Italian Buttercream

energybars3_little-house-dunes

by Heather Harris Brady

I confess to being suspicious of tiny plastic cartons that cost $6.99, unless they contain dark chocolate sea salt caramels – in which case they are obviously worth the price. So when the DH brought home said carton and it was full of what appeared to be little more than grains I thought “surely I can do that.” And guess what? I can. You can. And provided you have a food processor it’s as easy as falling into a recliner.

So whether you’re binge-watching American Ninja Warrior or actually heading out and doing some of ninja things these tasty little bites are great to take along for the ride.

Energy Bars, Makes about 48 bite-sized bars

1-1/2 c. rolled oats
½ c. ground nuts (I used hazelnuts.)
8 oz. dried dates (I used California dates but medjool would be good.)
1/3 c. dried goji berries
2/3 c. unsweetened coconut powder
2 t. salt
2 t. cinnamon
2/3 c. flaxseed
1/2 c. chia seed

Toppings:
Pistachios
Sliced crystallized ginger
Sprouted quinoa
Chocolate chips
Coconut
Soak the dates and goji berries in warm water until soft, about two hours. Drain but reserve the water.
Preheat the oven to 325. Put the rolled oats in your food processor and grind them to a coarse-ish powder. Add the ground nuts.

energybars9_little-house-dunes

Then add the coconut, dates and goji berries.

energybars8_little-house-dunes

Add the salt and cinnamon. Process for 30 seconds to a thick dough.

energybars7_little-house-dunes

If you find you need a little more water, drizzle in up to 1/3 cup of the water you reserved from soaking the dates.

Turn the dough out and knead in the flax and chia seeds.

energybars6_little-house-dunes
Press the mixture onto a greased baking sheet in one thick layer. Decorate the top with the rest of the ingredients, pressing them in slightly to make them stick. You can use whatever you want here, that’s the fun part!

energybars4_little-house-dunes

energybars5_little-house-dunes

Slide the sheet into the oven and bake for about 15 minutes.
Let the bars cool and then cut them into two-bite squares.

energybars1_little-house-dunes

energybars2_little-house-dunes

Store at room temperature in a covered container.


Two years ago: Chocolate Eclairs
One year ago: Chocolate Waffles

quinoazucchini3_little-house-dunes

by Heather Harris Brady

This a quick, easy recipe for a weekend side-dish that protein-packed yet vegetarian. It’s a pretty way to show off the little round Eight-Ball zucchini I have here, or you can use another shape.

Quinoa-Parmesan Stuffed Zucchini, Serves four as a side dish

  • Two large-size round zucchini
  • 6 oz. quinoa (any type is okay)
  • 3/4 c. freshly grated Parmesan cheese
  • 2 T. butter
  • Fresh cracked pepper to taste

Split and hollow the zucchini, leaving a 1/2″ wall all around.

quinoazucchini_little-house-dunes

Steam the cleaned halves, either in the microwave or in a bamboo steamer, until just tender (about 10 minutes in a bamboo steamer).

While the zucchini is cooking, cook the quinoa if you’re not using pre-cooked grain. Drain and toss it with the butter.

Preheat the oven to 350 (or not, and use the microwave to heat the stuffed squash through).

Combine the quinoa with the cheese, and stuff each shell, mounding the stuffing slightly.

quinoazucchini1_little-house-dunes

quinoazucchini2_little-house-dunes

Place the stuffed squash in a buttered baking dish or microwavable dish. Heat through until the cheese is bubbly, about 15 minutes in the oven.

quinoazucchini3_little-house-dunes

Serve hot, with a grinding of fresh pepper.
One year ago: Barbeque Sauce

falafel13_little-house-dunes

by Heather Harris Brady

If you’ve followed the blog for any bit of time you’ve encountered manifestations of my ethnic food withdrawal. We now have a food truck in TC with amazing falafel and their version inspired me to take a crack at it. I probably wouldn’t have tried a year ago, but since then I’ve become the proud owner of a rockin’ food processor (thanks Aunt Linda!) and it makes falafel a breeze.

Falafel is typically fava beans or a combination of fava and garbanzo. Go ahead and use whatever strikes your fancy. I used only garbanzo beans, because I luurve them. To make the tangy garnish I used a Lemongrass Mint Balsamic Vinegar from Fustinis:

falafel1_little-house-dunes

You can google them, they have all sorts of amazing oils and vinegars.

Falafel Flatbread Wraps

For two sandwiches:

  • One can of garbanzo beans
  • ¼ c. olive oil
  • ¼ c. minced onion
  • 1 T. minced garlic
  • 1 T. flour
  • 1 t. cumin
  • 1 T. harissa
  • Fresh black pepper to taste
  • Cucumber and onion slices for garnish
  • Cider or flavored vinegar
  • Your choice of hummus, 2/3 c.
  • Two flatbreads

Combine the cucumber and onion slices, cover them with the vinegar and set aside.

falafel_little-house-dunes

Remove the skins from the garbanzo beans. Combine them in the food processor with the oil and onion.

falafel2_little-house-dunes

Process until finely chopped, add the spices and continue to process to a fine, easily packable consistency (about one minute).

falafel3_little-house-dunes

falafel5_little-house-dunes

Form the paste into four oblong patties about 1.5” x 3”.

falafel6_little-house-dunes

falafel7_little-house-dunes

Heat 2 T. of olive oil in a large skillet. Add the patties and brown them well on each side.

falafel8_little-house-dunes

falafel9_little-house-dunes

Warm the flatbread either in the oven or microwave.

To serve, spread each flatbread with half of the hummus. I used roasted red pepper.

falafel10_little-house-dunes

Lay two falafel patties on top and garnish with the cucumber and onion.

falafel11_little-house-dunes

Wrap in foil and serve warm.

falafel12_little-house-dunes

One year ago: Raspberry Cream Cheese Danish

Archives

Follow Little House by the Dunes on WordPress.com

Enter your email address to follow this blog and receive notifications of new posts by email.

Now We’re Cookin’

My kitchen Pinterest page
July 2017
M T W T F S S
« Jun    
 12
3456789
10111213141516
17181920212223
24252627282930
31  

My Favorite Movies/Shows – Food Related

  • Chef's Table (!)
  • Chocolat
  • Chef
  • Grand Budapest Hotel
  • Hundred Foot Journey
  • Ratatouille
  • Cloudy with a Chance of Meatballs
  • Master Chef (NPR)
  • Julia's Kitchen (NPR)
%d bloggers like this: