Posts tagged ‘vegetarian’
I went to Austin this past weekend just to get away. It was relaxing and I had a great time. I’ll have to post about it next time, but I’ve taken part of a wellness/health program at my Drs. office and for the first two weeks, I can only eat fruits and veggies. For a girl that loves meat and rice and chocolate, it’s been tough. Luckily, Austin is quite health conscious and I found great food while there.
First stop on Saturday was brunch at Eastside Cafe with my cousin and her husband. I hadn’t seen them in years and they said this place had yummy food and the freshest veggies. The restaurant is cozy, dainty, and the service was excellent. They grow their own veggies in the garden out back, which you can stroll around in while you wait for your table, and they raise their own chickens. I believe all their veggies served come straight from the garden. As you sit down, they bring out these mini cornbread muffins and oh how delicious they smelled.
I had a mixed greens salad with goat cheese and tossed in a rice wine vinaigrette. It tasted so different from what I’ve had before. It tasted so fresh. No photo, but everyone’s seen a salad before. But, what I loved most was their roasted acorn squash with a soy ginger sauce.
Doesn’t that look awesome? I just took a fork, scraped the side, dipped a bit and took a bite. It was so tasty and I was in love. My cousin’s husband ordered a veggie burger, but my cousin ordered this artichoke manicotti, which is “Carrot pasta filled with artichoke hearts, mushrooms, sun-dried tomatoes, pistachios, ricotta, and mozzarella cheese. Topped with sun-dried tomato cream sauce and parmesan cheese.” I was jealous she got to eat that.
For the sake of a photo op, and because what kind of review is this without dessert? They were kind enough to eat this delicious cherry cobbler topped with vanilla ice cream. Aren’t they the sweetest? By the way, cherry cobblers and cherry pies are in my top 5 favorite desserts. I was brave and strong willed and did not falter. Behold.
As much as I wanted to take a bite of that, I couldn’t. Instead, I watched my cousin and her husband devour it. =( When I’m untubby and can eat that again, I’m coming back for sure. Haha! This is definitely a place to return to and Austinites, if you haven’t made it out to this place…GO!! They take reservations, prices are decent, and food is delicious.
some edges got a little too dark, watch the oil temps
Sweet potatoes are something I’ve been experimenting with recently. In general I don’t like really sweet vegetables (yams, pumpkin, squash, carrots, parsnips, etc.) But they (sweet potatoes, and the other veggies) are very good for you, high in fiber, vitamins, and minerals. In the coming days I will post more on sweet potatoes.
Latkas are potato pancakes that can be made in different ways. They can be served plain or topped with almost anything; apple sauce, sour cream, or just ketchup (personal fav).
- 1 medium/large sweet potato*
- 1 small/medium onion*
- 1 egg
- 1/4 cup flour
- 1 1/2 tsp salt
- 1 tsp pepper
- oil for frying
* the ratio is about 3:1 of sweet potato to onion
Peel then shred sweet potato and onion, mix together with the rest of the ingredients. Heat up a heavy bottom pan (I prefer cast iron) with 1/4 – 1/2 inch of oil on medium high. I used grape seed oil, it has a very high smoking point, great for frying. Scoop mixture into pan (about 1/4 – 1/3 cup per portion), try to spread out mixture to about 4 inch in diameter, it should be a thin layer. When edges turn golden brown (3mins?), flip and cook until bottom is browned. Drain on paper towels. Add more oil in pan when needed. They should be crispy on the edges and tender inside. You can also keep them warm in the over while frying up more.
I think used half the mixture (made about 8) and then refrigerated the rest to use the next day.
Here I just threw some red scallions and red potatoes together into the oven. It’s really simple and tasty. The scallions really permeate the potatoes and the olive oil. Spring onions are in season so this would also take advantage of them and the weather (being not too warm to use the oven).
- 2lb red bliss potatoes
- 1 bunch of scallions or 1 spring onion
- olive oil
- salt and pepper
Preheat oven to 450. Cut potatoes into 4ths or 8ths depending on size. Slice scallions on the diagonal into long pieces. Toss together with a few tablespoons of olive oil, few dashes of salt and pepper in a baking dish or cast iron pan. Bake for 25mins or till potatoes are done.
My late night meal, because I’m on my nocturnal schedule.
Some sauteed pre-sliced mushrooms and baby spinach with garlic (salt & pepper) with two sunny side up eggs in a freshly fried bun* topped with some shaved Parmesan. All done in roughly 15 minutes. 🙂 I had almost everything on hand prepped, and a wok full of oil left over from making falafels and of course the dough.
*Using some stored dough, take a small handful, shaped into a flat disk and deep fry medium high. If the oil is too hot or the shape too thick the center might remain raw and doughy.
I always save a good chunk of old dough to mix into the new dough and over time my dough has developed a nice flavor.
The yolks made it more of a fork-n-knife sandwich.
I find it harder to cook late at night now because we keep our new puppy Monty in the kitchen. He would wake up, I’d take him out and back, then he stares at me and subversively beg for food.
Feels great to be back 😀
This year I decided to grow tomatoes (to save money, organic tomatoes are like luxury items), but I didn’t get around to it till late June. After some research on the web, I got an early variety; ‘First Lady’ that only takes 66 days to yield fruit. I bought 4 plants, and place 2 in the ‘Tomato Success Kit’ and the other 2 in a window box type planter. The ones in the Tomato Success Kit grew huge. I didn’t expect much from the other planter but it grew pretty large (but less than half the size of the other ones) with many tomatoes.
Some finally ripened early last week when the temps came down from the 90s. My first batch was about a pound and a half. I sliced them up with some basil from the garden, olive oil, black pepper and fleur de sel. It’s my favorite thing to do with these tomatoes. I made salsa a few days later with new tomatoes, which was very tasty but it can’t beat the basil-olive oil-pepper-fleur de sel experience.
Next year I’m going to grow red bell peppers. At $6.99/lb for organic at Whole Foods, I haven’t had any red bell peppers in over a year.
Well it’s less like a pancake and more of a crispy flat savory pastry. I got the recipe from Basil and Ginger, with excellent pictures and instructions. It’s really good and relatively easy to make (and I usually dislike anything requiring rolling). I used organic shortening, and rolled it very thin (as thin as I can get before all the scallion pieces poke out). I cooked it extra crispy and browned.