Posts Tagged ‘My Meatless Mondays’

Savory Stone Fruit Tart

Sunday, August 22nd, 2010

Stone fruit, like peaches, nectarines, and plums, are in season here so I’ve been buying them in droves.  (Apparently as soon as I get to the market I forget that it’s only Mike and I that I’m buying food for!  :) )  There are so many great ways to use up an overabundance of fruit, such as pies, cobblers, crisps, and jams, but instead of making something sweet with the fruit I wanted something savory.  This tart is a nice balance of flavors and the great thing is you can customize it with your favorite stone fruit.  It makes a really lovely appetizer, snack, or addition to brunch.

I’m sending this recipe to Chaya of Sweet and Savory for My Meatless Mondays!

Savory Stone Fruit Tart

(Yield:  9 appetizer-sized servings)

1 TB balsamic vinegar

1 TB honey

Dash salt and pepper

1 sheet (1/2 lb) puff pastry

3 small-medium (about 10-12 oz) nectarines (or any stone fruit you like), thinly sliced

2 oz goat cheese, crumbled

1 egg beaten with 1 TB water (for eggwash)

Fresh mint leaves (optional, for garnish)

If frozen, thaw the puff pastry at room temperature for 40 minutes.  Preheat the oven to 375F and line a baking sheet with parchment paper.

In a small saucepan over medium-low heat, combine the balsamic vinegar, honey, and a dash of salt and pepper; stir and simmer until slightly thickened (about 1-2 minutes).

Unfold the puff pastry so that it forms a 9- by 10-inch rectangle (or roll it out with a light dusting of four so that it forms a rectangle this size).  Place the puff pastry on top of the prepared baking sheet.  Line up the nectarine slices in 3 columns on the puff pastry so that they overlap slightly, leaving a 1-inch border all the way around.  Sprinkle the crumbled goat cheese on top, then drizzle on the balsamic reduction.  Lightly brush the border with eggwash (you will have extra eggwash).  Bake about 20 minutes, or until the pastry is puffed and golden.

Cool slightly before cutting, then sprinkle on fresh mint leaves.

Ramadan, Recipe for Pilaf-Style Biryani, & Giveaway Winner!

Sunday, August 15th, 2010

The Islamic fasting month of Ramadan is upon us again!  This is a time for prayer, reflection, giving charity, and fasting.  During Ramadan, fasting includes not only abstaining from food and water, but it also includes abstaining from swearing, gossiping, arguing, etc.  During Ramadan fasting is done from sunrise to sunset to teach you patience, discipline, and empathy for others who aren’t as fortunate.

Each day at sunset the fast ends with prayer and then the fast is broken with dates and water.  This is followed by a meal called iftar, which usually starts with a first course of soup (traditionally Red Lentil Soup) and then a main course.  During Ramadan Mike likes to have substantial meals, usually involving rice.  You might remember last year when I made Beef Biryani Stuffed Inside Basmati Rice…this year I’m sharing a different (but equally delicious) form of biryani.

Ramadan Kareem (Generous Ramadan)!

I’m sending this recipe off to Chaya of Sweet and Savory for My Meatless Mondays!

Pilaf-Style Biryani

(Yield:  About 10 servings)

4 1/2 TB canola oil, divided

3 c basmati rice

1 bay leaf

2 cloves

1 pod cardamom, crushed

2 medium onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

2 medium carrots, peeled and diced

4 cloves garlic, grated

1-inch piece fresh ginger, grated

1/4 c biryani paste (or more to taste)

2 c frozen peas, thawed

1/2 c fresh minced parsley or 1/3 c fresh minced cilantro

1/2 c unsalted almonds or peanuts

Salt and pepper

Optional Things to Serve With This:

Roasted Spiced Chicken

Cucumber-Yogurt Sauce (Raita)

Salad Shirazi

Soak the rice in cold water for about 10 minutes, then drain (alternatively, you can rinse the rice in a colander with cold water until the water runs clear).  In a medium pot with a lid, heat 2 TB of oil over medium heat; add the bay leaf, cloves, and cardamom pod and toast until fragrant (about 1-2 minutes).  Add the rice and toast until fragrant (about 2 minutes), then add 1/2 tsp of salt and the amount of water specified on the rice’s package, and cook the rice according to the package directions.  When the rice is finished cooking, let it sit with the lid on for about 10 minutes before fluffing.

In a large skillet with a lid, heat 2 TB of oil over medium to medium-high heat.  Add the onion, red and green pepper, carrot, and a dash of salt and pepper, and sauté with the lid on (stirring occasionally) for about 12 to 14 minutes, or until the veggies are tender but not browned.  (You might need to add a splash of water to the veggies while cooking if the pan gets too dry.)  Turn down the heat to medium-low and add the garlic, ginger, biryani paste, and a splash of water; sauté about 2 minutes (stirring constantly) until everything is fragrant.  Add the frozen peas and heat another minute or so, just to warm the peas.

In a small skillet, heat the remaining 1/2 TB oil over medium to medium-high heat; add the nuts and sauté until golden (about 3-4 minutes), stirring frequently.

To serve, combine the fluffed rice, cooked veggies, and parsley (or cilantro if using), and top with the toasted nuts.  If desired, serve with roasted spiced chicken, cucumber-yogurt sauce (raita), and/or Salad Shirazi.

I want to thank everyone who participated in my recent Walmart giftcard giveaway!  It looks like tomatoes, corn, and berries are a few favorites this time of year!  I used a random number generator to determine the winner…

A huge congrats to Nicole of Geek Turned Athlete!  Please email me your address and I’ll have your giftcard mailed out.

Vegetable Fritters

Sunday, July 11th, 2010

Fritters are a the perfect summertime dish to help use up veggies from your garden.  They’re super versatile – you can substitute any veggies that you like or have on hand.  Serve them as appetizers, or they make a delicious side dish along with fish or chicken off the grill, but in the summer when I’m in the mood for a light meal I think they make a fantastic lunch or dinner by themselves.

I’m sending this recipe to Reeni of Cinnamon & Spice for her Side Dish Showdown.  July’s theme is Anything Goes! 

I’m also sending this recipe off to Chaya of Sweet and Savory for My Meatless Mondays!

Vegetable Fritters
(Yield:  Serves 4 as a side dish or 2 as a main)
1 medium zucchini, diced small (about 2 c diced)
1 small ear cooked corn, cut of the cob (about 1/2 c to 3/4 c corn)
3 spring onions (white and green parts), thinly sliced (reserve 2 TB of the thinly sliced green parts)
1/4 c all-purpose flour
1/2 tsp salt
1/4 tsp pepper
2 large eggs, beaten
1/2 c low-fat sour cream
1/4 c plain, low-fat yogurt
1/4 tsp seasoned salt
Canola oil (for shallow frying)
Large skillet
Preheat the oven to 200F.  In a small bowl, toss together the zucchini, corn, spring onions, flour, 1/2 tsp salt, and 1/4 tsp pepper.  Stir in the beaten eggs just until combined.  Pour enough oil into a large skillet to generously coat the bottom.  Heat the skillet over medium to medium-high heat, then drop the vegetable batter by the rounded tablespoonful into the hot oil and cook until golden brown on both sides, flipping once (about 5 minutes per side).  Turn the heat down if the fritters start to brown too quickly. 
Once the fritters are cooked, transfer them to a paper towel-lined plate to drain any excess oil, then transfer them to a baking sheet and keep them in warm the oven until all the fritters are made.  Repeat this process until all the batter is gone. 
In a small bowl, combine the sour cream, yogurt, seasoned salt, and 1 TB sliced spring onion greens.
Serve the fritters garnished with the sour cream mixture and the remaining 1 TB of sliced spring onion greens.

Sundried Tomato & Roasted Garlic Galette

Sunday, June 6th, 2010

A galette is a rustic, free-form French pastry with a flaky crust.  It’s similar to a tart in that there is no top crust; however, unlike a tart, the bottom crust of a galette is partly folded over onto the top.  Galettes can be filled with sweet or savory ingredients, or left unfilled.  In this dish the classic combination of the sweet, nutty roasted garlic pairs nicely with the intense flavor of the sundried tomatoes.  I topped my galette with salad greens for some bright color and fresh flavor, but you can omit the greens if you prefer.

I’m sending this recipe off to Chaya of Sweet and Savory for My Meatless Mondays.  Thanks for hosting this event, Chaya!

Sundried Tomato & Roasted Garlic Galette

(Yield:  4 entrée or 12 appetizer-sized servings)

4 large cloves garlic

1 TB oil from the sundried tomatoes

1 sheet (about 1/2 lb) puff pastry

1/4 c sundried tomatoes, thinly sliced

4 oz mozzarella cheese, shredded

1 egg beaten with 1 TB water (for eggwash)

Salad Topping (optional):

2 c field greens

1/2 tsp lemon juice

1/2 TB oil from the sundried tomatoes

Salt and pepper

If frozen, thaw the puff pastry at room temperature for 40 minutes.  Preheat the oven to 450F.  In a small piece of aluminum foil, place the garlic cloves (still in their peels), 1 TB oil from the sundried tomatoes, and a pinch of salt; wrap up the garlic and bake for 30 to 40 minutes, until the garlic is soft.

Turn the oven down to 375F.  Line a large baking sheet with parchment paper.  Roll the puff pastry out on a lightly floured surface to a 15- by 10-inch rectangle (the size doesn’t have to be exact, and it’s ok if the shape is a little free-form instead of being a perfect rectangle).  Transfer the dough to the prepared baking sheet.

Prick the bottom of the dough in several places with a fork.  Mash the roasted garlic with the oil that you roasted it in (a mortar and pestle works well for this).  Spread the garlic over the dough, leaving a 1 to 2-inch border all the way around, and sprinkle with the sundried tomatoes and cheese.  Fold the edges of the pastry up over the filling in a free-form manner.  Lightly brush the edges with eggwash and bake for about 20 minutes, or until the pastry is puffed and golden.

If you want to use the salad topping:  In a small bowl, whisk together the lemon juice and 1/2 TB oil from the sundried tomatoes.  Toss the greens in this dressing, then taste and season the greens with salt and pepper; top the galette with the dressed greens.

Greek-Inspired Omelet

Sunday, May 23rd, 2010

A couple weeks ago I bought a brick of Kefalotiri cheese to make Saganaki (recipe coming soon!) and I had some leftover cheese.  Kefalotiri is a hard, dry Greek cheese made of sheep or goat’s milk.  Inside it’s dappled with small, irregular holes, and it has a sharp aroma and a tangy, salty taste.  To me, the texture and flavor of Kefalotiri is very similar to Pecorino Romano or Parmigiano-Reggiano, so either of those might work well as a substitute. 

Chives grow wild in Greece, so when one of Mike’s colleagues was sweet enough to give me a large bag of chives (thank you, Thom!) I immediately thought of pairing the chives with Kefalotiri cheese.  And what could be an easier, more delicious meal than an omelet?

I’m sending this recipe off to Chaya of Sweet and Savory for My Meatless Mondays.  Thanks for hosting this event, Chaya!

Greek-Inspired Omelet

(Yield:  1 serving)

2 tsp olive oil

1 to 2 large eggs

2 TB fresh minced chives, plus more for garnish if desired

1/2 to 1 oz Kefalotiri cheese, shredded

Salt and pepper

6-inch skillet

Whisk the eggs with a small pinch of salt and pepper and the chives.  Add the oil to a 6-inch skillet over medium-high heat, and when the oil is hot, add the egg mixture.  Rotate the pan so that the egg mixture coats the bottom.  As the egg starts to set, use a spatula to gently push the uncooked egg to the edges.  When the omelet is nearly set in the middle, sprinkle most of the cheese onto the omelet (reserving a little cheese to sprinkle on as garnish).  Cook until the omelet is set and the cheese is starting to melt (about 30 seconds), then flip one half of the omelet over.  Transfer to a plate and garnish with remaining cheese and more chives if desired.

Roasted Corn Chowder

Sunday, May 16th, 2010

Like many other veggies, when corn is roasted, its naturally sweet, nutty flavor is brought out.  The beauty of oven-roasting canned corn is that you don’t need to wait for outdoor grilling weather and corn to be in season to enjoy this delicious dish.  This chowder was served as a first-course as part of my Mother’s Day Menu.  The lovely flavor of roasted corn is highlighted in this easy dish that takes less than half an hour to make.

I’m sending this recipe off to Chaya of Sweet and Savory for My Meatless Mondays.  Be sure to check it out for some excellent vegetarian inspiration!

Roasted Corn Chowder

(Yield:  4-6 first-course servings)

1 can corn, drained (if corn is in season, feel free to use 2-3 ears of corn on the cob)

1 medium starchy potato, peeled and diced

1 leek (white and light green part only), thinly sliced and cleaned

1 small clove garlic, minced

2 TB olive oil, divided

1 1/2 c milk (low-fat or fat-free is fine), plus a splash more if needed

1 chicken (or vegetable) bouillon cube

1 bay leaf

Salt and pepper

Fresh chopped chives (for garnish)

Preheat the oven to 425F.  Toss the corn together with 1 TB oil and a pinch of salt and pepper.  Spread it in an even layer on a large baking sheet.  Roast for about 18 minutes (stirring once halfway through), or until it starts to turn golden brown in spots.

In a medium pot, heat the remaining 1 TB oil over medium-low heat; add the leek and sauté until softened but not yet turning golden brown (about 5-7 minutes), stirring occasionally.  Add the garlic and sauté another 1-2 minutes, stirring constantly.  Add the potato, milk, bouillon, and bay leaf, then turn up the heat to medium-high and bring it up to a simmer (uncovered).  Once it reaches a simmer, turn the heat down a bit and let it simmer for about 3-5 minutes, or until the potatoes are fork-tender.  Remove the bay leaf. 

Let the soup cool slightly, then transfer it to a blender or food processor and pulse until it’s almost smooth (leaving a few lumps is better than overprocessing; if overprocessed, the potatoes will turn gummy).  If you prefer a bit more texture, you can puree only half of the soup so there will still be whole chunks of potato. 

Transfer the soup back to the pot it was cooked in and add the roasted corn (add a splash of milk if the soup is too thick).  Heat the soup over low heat, just until warmed.  Taste and season with salt and pepper.  Serve garnished with fresh minced chives.

Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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