Tag Archives: vegetarian

Almond & Coconut Rice Pudding

I get excited when a fresh issue of a cooking magazine shows up in our mailbox- so much inspiration, so many recipes to try out!  Check out which magazines we like to flip through on our “Blogs, Books & Magazines” page.  I also like it when I have ingredients to make particular recipes, without having to break the bank- or keep visiting the grocery store.

When I was flipping through the January issue of Food and Wine, I spotted a recipe for Almond-Milk Rice Pudding.  Knowing that I had about the exact amount of sushi rice in our pantry I’ve been wanting to use up, I thought this would be the perfect dessert, or snack, throughout the week.

Almond & Coconut Milk

The week prior, we had access to a car (thanks Carrie!) and I had bought various (delicious) items at Trader Joe’s.  Two of them were almond and coconut milk.  Not too familiar with these liquids?  Almond milk is made from ground almonds, and a great substitute if you have dairy allergies.  Coconut milk is made from grated coconut, also a great milk substitute, and used in many vegan and vegetarian dishes.  I recommend using the unsweetened versions, making this a little healthier, and not overly sweet.

Almond & Coconut Rice Pudding 2

Almond & Coconut Rice Pudding
Adapted from: Food & Wine (January 2013)

1 1/2 cups of sushi rice, rinsed
1/3 cup sugar
pinch of salt
4 cups of almond milk
4 cups of coconut milk

In a large bowl, or pitcher, combine the almond and coconut milks together.

In a large saucepan, combine the sushi rice, sugar, salt and 1 cup of the milk mixture.  Cook the ingredients over low heat, stirring, until the milk is absorbed- about 5 minutes.  Then add in another cup of milk, stirring until the liquid is absorbed, about 5-10 minutes.  Gradually, every 5-10 minutes add another cup of milk and keep stirring, until you use all but 1 cup.  By then, the rice mixture should be thickened, and the rice will be cooked.  Lastly, turn off the heat, pour in the last cup of milk, stir, and allow it to cool.

Almond & Coconut Rice Pudding

Serve with preserves, defrosted fruit, or fresh fruit (berries would be best).

Almond & Coconut Rice Pudding 3

Egg & Swiss Chard Tacos

There are some days I just don’t feel like cooking.  Yes, I think everyone has this problem- even food bloggers.  But we would like to continue to eat healthy, and not always call for take-out, or grab dinner at the restaurant around the corner.  So for those kinds of days, I look for recipes that are simple, yet still delicious.

Egg Taco 2

This Egg & Swiss Chard Taco is inspiring and easy- perfect for a lazy Sunday dinner, something quick on a hurried Thursday night, or a perfect breakfast dish Saturday morning.  Love the versatility!  If you’re not a fan of Swiss Chard, swap it out for spinach, kale, or any winter greens which might be available in your area- it will still be tasty!

Egg Taco 1

Egg & Swiss Chard Tacos
Adapted from: Food & Wine (January 2013)
Serving: 6 tacos

1 tbsp olive oil
1/2 large onion, chopped
4 garlic cloves, minced
1 jalapeño, finely chopped (seeded or optional)
1 large Swiss chard bunch, finely chopped
5 eggs
1 tbsp half and half
1/2 tsp salt
1/4 tsp pepper
1/4 tsp red pepper flakes (optional)
1 tbsp butter
6 corn tortillas

Additional taco toppings:
sour cream
salsa verde
tomatoes
cilantro
cheddar cheese/Mexican cheese

In a large skillet heat olive oil, then add the onion.  Cook over medium heat, stirring, until the onion is starting to brown.  Then add in the garlic and jalapeño pepper, cook for another 3 minutes.  Finally, add in the Swiss chard and cook, stirring, until it softens- about 5 minutes.  Put the ingredients to the side.

In a cup whisk together eggs, half and half, salt, pepper and red pepper flakes.  Heat a non-stick sauté pan over medium heat.  Add the butter, let it melt and pour in the egg mixture.  Let the eggs cook for about a minute, until the bottom starts to set.  Using a rubber spatula, gently push one side of the egg into the center of the pan, repeat with all edges.  Once there is no liquid left, turn off the heat from the scrambled eggs.

Next, dress your corn tortillas.  Spoon out sour cream, add the Swiss chard mixture, scrambled eggs, then top with salsa verde, cheddar cheese, cilantro and tomatoes on top.

Food Matters Project #30: Broccoli & Cherry Rice with Acorn Squash

With the start of 2013, we’re back to doing Food Matters Project posts!  I apologize for neglecting this awesome weekly project, but after missing it for a couple of months, we’ll be doing them again!

This weeks recipe was chosen by Gracie, of Food Fascination.  Her choice was Hippie Rice, from Mark Bittman’s Food Matters Cookbook.  Check out how others have adapted and made this recipe here.  See what other recipes we have made: Fifth Floor Kitchen Food Matters Project.

Broccoli & Cherry Rice with Acorn Squash

As always, I love recipes from this cookbook, since they can really be adapted to what you have in your fridge or pantry.  If I’m in the mood, I love to take the idea and run with it.  So here’s my recipe, inspired by Mr. Bittman- a great veggie, non-dairy dish to get you back into the healthy groove after all those holidays!

Broccli & Cherry Rice in Acorn Squash

Broccoli & Cherry Rice with Acorn Squash
Inspired from: Food Matter’s Cookbook

1 acorn squash
1 tsp salt
1 cup rice, uncooked
1/4 red onion, finely chopped
4 garlic cloves, minced
1 head of broccoli, chopped
1 tbsp soy sauce
1/3 cup dried cherries
1/3 cup pumpkin seeds
1/2 tsp pepper

Preheat the oven to 375ºF.  Cut the acorn squash in half, horizontally.  Scoop out the seeds with a spoon and toss them out.  Lay the squash halves, cut side down, on a greased foiled lined tray.  Bake for 40 minutes, or until the acorn squash is tender inside.  Scoop out the acorn squash with a spoon or fork, add it to a medium bowl.

Meanwhile, cook your rice according to package instructions.  Remember to add 1/2 tsp salt into the pot.  Once it’s cooked, add to the bowl with the acorn squash.

Heat up a medium skillet, and add 2 tbsp olive oil.  Allow to heat up, then add the onion.  Sauté the onion for about 3-5 minutes, then toss in the garlic and cook for another 3 minutes.  Finally, add in the broccoli and soy sauce, cook for another 5 minutes.  Once it’s finished cooking, mix in the ingredients with the rice and acorn squash.

Lastly, add in the dried cherries, pumpkin seeds, 1/2 tsp salt, and 1/2 tsp pepper- mix all of the ingredients together.  Spoon the rice mixture into the 2 halves of the acorn squash.

Creamy Winter Veg Soup

It’s the week before Christmas, and in light of what happened this past Friday in Connecticut I think everyone is slowing down and enjoying time with their loved ones.  I don’t really talk about politics on this blog, but I will mention that I haven’t been able to stop thinking about the grieving families who have lost a loved one.

Whenever I feel melancholy or overwhelmed, I do like a warm bowl of soup.  It’s comforting, and a perfect way to end a cold winter day.  This one is extremely easy, and does not take too much time, or many ingredients to make.  As each of you hurry to get all of your Christmas shopping done, plan your holiday meals, and decorate your homes- also take the time to make some warm soup (such as this one!) and enjoy it with your family and friends.

Also, a note on the new bowls.  We received these as a wedding present (all different colors) from our friends- Ben & Brittany- from Anthropologie, a colorful bowl for a gloomy evening!

Winter Veg Soup

Creamy Winter Veg Soup
Fifth Floor Kitchen Original

2 tbsp olive oil
1 large onion, chopped
2 leeks, cut into 1/4 inch pieces
1 bulb fennel, cut into 1/4 inch pieces
4-5 turnips, peeled & chopped
1 tsp salt
1 tsp pepper
3 large potatoes, cooked OR 3 cups mashed potatoes
4 cups of vegetable or chicken broth
2 cups of water
1/4 cup of parsley, chopped

Heat olive oil over medium heat in a large pot.  Then add in the onion, sauté them until they are translucent, for about 5 minutes.  Then add in the leeks, bulb fennel, turnips, salt and pepper.  Cook while stirring for about 10 minutes, or until the fennel is soft.  Then add in the potatoes, broth and water, cook for another 15 minutes.

Puree the soup using a blender.  Pour back into the large pot, cook for another 10 minutes, feel free to add more salt or pepper.

Ladle soup into bowl, sprinkle with parsley & enjoy with a slice of fresh bread!

Happy Thanksgiving!

Happy Thanksgiving!

Sam and I are running the So Others Might Eat Turkey Trot 5K this morning- I hope everyone has a great run or walk!  I can’t wait to find out what you all are having on your Thanksgiving tables!

As I’m getting older, I’ve been able to appreciate holidays more- concentrate on what matters: time with family and friends, delicious food, and a whole day focused on gratitude!  Have a great holiday!

If you’re in search of any last minute Thanksgiving ideas, here are some of our favorites we’ve posted in the past:

Appetizers:
Apples, Blue Cheese & Honey
Roasted Pumpkin Seeds

Entree/Sides:
Deep Fried Turkey
Pomegranate and Kale Orzo Salad
Cauliflower Soup with Croutons
Butternut Squash & Pomegranate Panzanella Salad
Leafy Brussels Sprouts with Nuts

Dessert:
Pumpkin Oatmeal Muffins with Cranberries
Cranberry Cake