Posts Tagged ‘Green’

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E is for Edamame

July 24, 2012

Indeed. E is for Edamame. They are probably one of my favorite legumes. I may have used “Erik Enthusiastically Eats Edamame” as one of those ice-breaker thingies in school. Yeah, I heart them that much. They are such a vivid springy green bean, packed full of protein and off the charts on the versatility scale. Why when I was an economic vegetarian in college, edamame were my equivalent of Frank’s Red Hot. I really put that shit on everything…well sans desserts. RamenàEdamame Ramen! Mac n’ Cheese + EdamameàAsian Mac n’ Cheese! Boring Salad + Edamameà Somewhat Exciting Poor College Student Salad! Yay!

So have you ever played that game “Eat the Fridge?” It is the game one plays when they are having first world problems like:

“I’m soo hungry and I want a meal but I don’t want to go to the store. It’s soo far. What do I have in the fridge that is about to wither and die?”

Well that is how this recipe was born. I had a lot of items in my fridge, and they all happened to be green…and expiring soon.  Best of all it is super easy, relatively inexpensive, and healthy because it is like Green!

Erik’s Green Goodness Edamame Hummus

  • 1 package of frozen edamame, de-shelled
  • 1 avocado, cubed
  • 1 bunch of cilantro, chopped
  • 2 limes, juiced
  • 1 clove of garlic, finely chopped
  • 2 sprigs of green onion (I had greens from a candy onion)
  • 1 jalapeño (with seeds if you want that extra kick)
  • ½ cup extra virgin olive oil
  • Salt and pepper to taste

Cook edamame on the stove according to instructions. Actually cook a few minutes longer to help soften up the edamame further.  Strain and rinse well.

In a food processor (or magic bullet if you are me), put your edamame, avocado, cilantro, lime juice, jalapeño, and olive oil. Will it blend? I believe so. Process for a few minutes, stir with a spoon in between pulses to mix it up a bit more. If necessary, add up to ¼ c of water and/or more olive oil if the beans aren’t blending properly. When it is as smooth as you like (I like a really smooth hummus) stop pulsing and put into the fridge to chill up. Serve with pita chips, rice crackers or artisan crudités (my fancy way of saying cut veggies).

~Erik

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Vegetarians are eating the rainforests! /panic

May 31, 2011

Oh wow…Look at that a whole month has seemed to have gone by!? Where has the time gone…No but seriously? Ugh feeling a little disappointed that I have been neglecting to share recipes and even more so that I haven’t been in the kitchen as much. Wamp wamp <(-_-)> Well, this changes now and I have just the idea to remedy this situation.

A challenge.

I shall have a post up at least every other week. Something fresh, something colorful, and (hopefully) inspiring. I mean summer has some of my favorite flavors—tropical fruits, fresh herbs, citrus, and icy desserts. HEYYO! Get excited!

So speaking of personal challenges, it has been an official year since I’ve committed to being a vegetarian—(in the sub-category of a sometimes pescatarian). This is the longest I have been a vegetarian, in the past I had been a flexitarian, eating meat like 2-3 times a week or as I felt I needed it. This past year of being more conscious of my eating habits has really helped me out a lot in discovering what really constitutes a meal. In addition, I feel I have gained an appreciation for so many new ingredients I never thought about before like kale, beets, rutabagas, etc. I certainly do miss some meat products (<3 bologna & pork chops) but I am fairly confident that I will be in this for the long haul.

This design always makes me laugh.

Anyways, here is a one of my favorite and easy recipes from this past year.

Thoughts:

-The kale can easily be substituted with any other leafy green from spinach to mustard greens. It is tasty with any green honestly.

-Make it spicy! Add some cayenne pepper to kick it up!

-Make it more substantial, sauté some diced cremini mushrooms with the onion and garlic.

 Creamed Kale

  • 2 lbs kale, rinsed well and stalks removed
  • 4 tbsp butter
  • ½ of a large onion finely chopped (I like red for this)
  • 3-4 cloves of garlic, finely chopped
  • 1 c cream
  • Salt and pepper to taste
  • 2 tbsp butter, melted
  • 1 c crushed Ritz crackers

Boil a large pot of salted water and blanch the kale for 1-2 minutes until bright green. Put immediately into a bowl of ice water, then cut into small ½ inch ribbons. Dry and set aside.

In a large sauté pan over medium heat melt the butter and add the garlic and onions. Stir around and let caramelize, about 3-4 minutes. Add in the kale and continue to cook for a few minutes until everything comes together and kale wilts a bit. Reduce the heat to low, add in the cream and stir well. The cream will sauce up fairly quickly in a matter of minutes. Season to taste with salt and pepper.

Get a small to medium sized baking dish and spread the creamed kale into it. Mix together the butter and crackers and sprinkle over the dish. Broil for 2-3 minutes or until the topping is nicely golden browned. Enjoy immediately.

Note: I seem to have misplaced my pictures, expect an edit soon.

~Erik <(^_^)>

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A Different Approach to Lasagna

January 20, 2011

Whew, it has been a while since I last posted. I was sick. Blech. <(@_$)> But alas I have returned with a great recipe to share.

I think one of the best/easy meals to make for a group of people is lasagna. It can pretty much be made ahead and warmed as your guests arrive. You may be saying to yourself “Boooo lasagna. <(-_-)> Boring. Boring. Boring!” However, this recipe is different. I found it in a Barilla online celebrity cookbook that I downloaded a couple of months back. It is a recipe for vegetarian lasagna with asparagus and eggplant that was endorsed by Julianne Moore. (OMG it must be delicious right?) Plus, how can you not love the colors!

So the recipe called for a pesto sauce to be used alternately with the white sauce, but I really wasn’t feeling that. Plus, I am a big fan of the ricotta layer in more classic lasagnas. Therefore, I decided to go with a spinach-basil-ricotta filling in place of the pesto.

Thoughts:

-As with most cream sauces I make, I used soymilk.  Feel free to use dairy if you so desire.

-I use panko in just about every recipe that calls for a breadcrumb crunchiness factor. You can use ordinary breadcrumbs if you don’t have panko on hand.

Asparagus and Eggplant Lasagna

  • 1 box lasagna noodles
  • 1 bunch medium asparagus spears
  • 2 tablespoons extra virgin olive oil
  • 1 large Japanese eggplant, thinly sliced
  • 1 ½  cups mozzarella cheese
  • ½ c. panko (Japanese bread crumbs)
  • 1 15 oz. container of ricotta cheese
  • 1 small package frozen spinach, defrosted and squeezed of excess liquid
  • 2 Tbsp fresh basil, chopped
  • 1 egg

For besciamella sauce (fancy Italian word for simple cream sauce a.k.a. bechamel in French):

  • 5 Tbsp butter
  • 4 Tbsp flour
  • 3 cup soy milk, hot
  • salt and pepper to taste
  • Pinch of nutmeg (fresh if you have)

Preheat the oven to 400.

Bring a pot of salted water to a boil. Trim the asparagus and boil for 1 minute. Remove from water and place into a bowl of ice water. Drain well and cut each spear in half lengthwise.

I felt inclined to build an asparagus cabin. My house was a lovely shade of green.

Either cook eggplant in a sauté pan over medium heat in a little bit of olive oil for about 5 minutes or drizzle with olive oil and grill up right quick.

I really like the color contrast of eggplants. Deep purple exterior with beige seeded center. Too bad my crappy phone camera can't show this effectively.

In a medium bowl mix together the spinach, ricotta, egg, and basil. Season with a pinch of salt and pepper.

To make besciamella sauce, in a pan melt the butter over medium high heat. Sprinkle in the flour and stir around the pan to incorporate into the butter. Let cook until light golden brown, about 6-7 minutes. Slowly add in the milk to the butter, cup by cup and whisk until smooth. Bring mixture to a boil and then remove from heat and season with salt, pepper, and nutmeg. Set aside for layering. Woot!

Cook the lasagna sheets in the boiling asparagus water until al dente (I think that is still a thing with lasagna noodles).

Prep a 13×9 inch baking pan by buttering or spraying.

I was very happy with the grill marks from the grill pan. It looked so pretty while assembling.

Put a little bit of sauce on the bottom of the dish. Layer 3 sheets of lasagna on bottom of the pan; top with a nice layering of the asparagus followed by a few slices of eggplant. Add a healthy drizzle of sauce. (about a cup). Layer with 3 more sheets of lasagna. Then using a spatula spread half of the ricotta mixture. Repeat these layers again. (You may have some leftover veggies depending on the size of your eggplant and bunch of asparagus). After placing the remaining noodles on top layer, sprinkle with mozzarella cheese and the panko.

Bake for 20 to 25 minutes or until bubbly and the breadcrumbs have browned up.

Yah the finished product. (I was so excited to eat that I forgot to take pictures, this one is a leftover slice so not bubbly oozy).

P.S. Use a really sharp knife or sharp metal serving spatula to effectively cut through the layers and not have asparagus pieces that jump ship.

~Erik <(^_^)>