yumyumyummers

Posts Tagged ‘vegetarian’

acorn squash risotto

In culinary experiments, dinner, easy weeknight meals, ethnic food, leftovers, roasting, side dishes, vegetarian on 04.01.12 at 9:55 am

risotto. acorn squash. cheese. these are a few of my favorite things.

another one of my fave things is looking for some culinary inspiration… whether it’s a new ingredient, a new (to me) cooking technique, or a fantastic recipe posted by one of my fellow foodie bloggers. in this case, i was lucky enough to stumble upon two fabulous posts from two fabulous bloggers — the faux martha & lauren’s latest. and this was the culinary inspiration for today’s post.

on another note, i’ve been MIA on the blog for the past few weeks (thanks for your patience!), but i hope you’ve enjoyed following my tweets @yumyumyummers about my culinary adventures around alberta!

now, back to the risotto…

adapted from the faux martha & lauren’s latest

(tip: the first thing you’ll need to do is roast the acorn squash. however, finding some canned squash puree could work as a shortcut. if you don’t have time to roast. though my preference is fresh squash, since roasting veggies is relatively simple.)

roasted squash:
– preheat oven to 400F
– lightly grease oven-safe baking pan w/ extra-virgin olive oil (evoo) or line w/ cooking parchment paper
– place 2 acorn squash (halved, seeded, lightly greased w/ evoo) in baking pan (squash side down)
– roast in oven for approx 40-45min at 400F
– remove from oven and allow to cool before handling squash

the rice:
combine the following ingredients in large saucepan and bring to a boil:
– 1.5 cups organic arborio rice
– 3 cups water

– once boiling, reduce heat to medium & simmer for 10-12min.
– stir ingredients until water is absorbed and rice turns into a creamy consistency.

Read the rest of this entry »

Advertisements

spinach & lox quiche

In baking, breakfast, brekkie, brunch, culinary experiments, dinner, easy weeknight meals, lunch, vegetarian on 02.28.12 at 8:24 pm

easy does it. breakfast. lunch. dinner. breakfast-for-dinner. whatever you want it to be. :)

yes, this is another one of those awesome i’m-too-lazy-to-go-get-groceries recipes. a little organic baby spinach, cheese and eggs from the fridge. smoked salmon from the freezer. some herbs from the pantry. and you’re all set to make an easypeasy crustless quiche! yummers.

– preheat oven to 375F

the lox:
– 40g wild sockeye smoked salmon (thinly sliced)

(tip: you can easily find smoked salmon in the frozen seafood section at the grocery store… the smoked salmon just needs to thaw and it’s ready-to-eat!)

quiche batter:
whisk together the following ingredients in large prep bowl:
– 1-1.5 cups chopped organic spinach
– 5 large eggs
– smoked salmon / lox (thinly sliced)
– sprinkle 1/2 tsp herbes de provence
– 1/3 cup aged white cheddar (grated – or another cheese that melts well, such as queso fresco or light mozzarella)
– season w/ ground black peppercorns

Read the rest of this entry »

blueberry & red quinoa bean salad

In appetizers, culinary experiments, dinner, easy weeknight meals, gluten-free, lunch, side dishes, vegetarian on 02.25.12 at 3:12 pm

quinoa — golden. red. black. any difference in taste? not really, but the red quinoa definitely adds a vibrant burst of colour to this simple gluten-free salad. beauty.

check out this organic red quinoa that i recently picked up at one of my fave local markets in town — casel marché. i thought red quinoa would be perfect for this easypeasy salad featuring a hearty bean medley — awesome as a fab side or a main dish. it’s inspired by (and adapted from) a recipe from my fave cooking show on the telly – cbc’s best recipes ever (thanks, kary osmond!).

for another spin on this recipe, check out this previous yumyumyummers post.

the red quinoa:
– bring to a boil: 1 cup (250mL) organic red quinoa & 1.5 cups water in a small pot (no cover)
– then reduce to simmer, cover pot and cook until the water is absorbed into the grains (approx 10-12 min). it’s ready when the grain is translucent.
– allow to cool, then fluff with a fork

the dressing:
in a large bowl, whisk together the following ingredients:
– 3 tbsp extra-virgin olive oil
– 1 tbsp honey
– 1 tbsp organic apple cider vinegar
– pinch of sea salt
– season w/ ground rainbow peppercorns

Read the rest of this entry »

%d bloggers like this: