No time for a new post!

I would like to post more recipes (just made a good CL recipe with zucchini and goat cheese), but I don't have time. I realized that every recipe I've posted qualifies for this month's challenge, so I'll refer you back to July 2007 "Better Late than Never" for a Mediterranean meal. Hope I can participate in next month's challenge!

Spicy Portabello Burgers with Spicy Edamame

2-4 portabello mushrooms (big ones) washed

1/2 tsp chili powder

1 lime

olive oil

salt and pepper

2-4 delicious bun

frozen edamame

1/2 tsp cayenne pepper

1/2 tsp cumin

1/2 c lite mayo

pinch of garlic salt, cayenne pepper, ground pepper and cumin

Preheat oven to 425. On cookie sheet with an edge, place mushrooms gill side up. Season with oil, lime, chili powder, salt and pepper. Broil for 12-15 min. Toast buttered buns as well. Place mushroom on bottom half and spread mayo mixed with pinches on the top. Half and serve.

Heat edamame according to directions, drain and stir in cayenne pepper, cumin, salt and pepper.

My husband even enjoyed this meal...I think it was the spicy mayo though.

Breakfast - Banana Waffle

I'm sure I'm not the only one that eats vegetarian each morning for breakfast, but it occured to me today that I have a unique favorite: It's affectionately known as "Banana Waffle".

Take 2 frozen waffles (you can pick your nutrient favorite). Toast.
Afterwards, coat with hefty layer of cream cheese (reduced fat, fat free, whatever you want).
Then lay banana slices all across the top (about 1 banana for 2 waffles is good).
Drizzle honey across the top.
Sprinkle with cinnamon.

Eat.

It's one of my absolute favorites, and even hubby loves it too. It's almost as good as my veggie cream cheese.

Black bean soup and drop biscuits

As promised, I made lbmartinez's Black Bean Soup that was posted early this month. I really liked it. It was a hearty soup with quite a kick. I actually doubled the recipe, except for the chipotles and did not add the crushed red pepper. The heat level was medium to hot, which was good for me and James, but Mark kept having to add sour cream. Sigh. I guess when we have the leftovers I will be adding a can of tomatoes to cool it down.

I served it with a recent discovery from Cooks Illistrated, Best Drop Biscuits. They come together quickly and are great along side soups and stews, very handy if we happen to have a soups and stews challenge in the near future (hint, hint) so I thought I would share.

Best Drop Biscuits
11/2007

If buttermilk isn't available, powdered buttermilk added according to package instructions or clabbered milk can be used instead. To make clabbered milk, mix 1 cup milk with 1 tablespoon lemon juice and let stand 10 minutes. A 1/4-cup (#16) portion scoop can be used to portion the batter. To refresh day-old biscuits, heat them in a 300-degree oven for 10 minutes.

Makes 12 Biscuits
2 cups unbleached all-purpose flour (10 ounces)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
3/4 teaspoon table salt
1 cup buttermilk (cold)
8 tablespoons unsalted butter , melted and cooled slightly (about 5 minutes), plus 2 tablespoons melted butter for brushing biscuits


1. Adjust oven rack to middle position and heat oven to 475 degrees. Whisk flour, baking powder, baking soda, sugar, and salt in large bowl. Combine buttermilk and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps (see photo below).

2. Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl. Using greased 1/4-cup dry measure, scoop level amount of batter and drop onto parchment-lined rimmed baking sheet (biscuits should measure about 2 1/4 inches in diameter and 1 1/4 inches high). Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart. Bake until tops are golden brown and crisp, 12 to 14 minutes.

3. Brush biscuit tops with remaining 2 tablespoons melted butter. Transfer to wire rack and let cool 5 minutes before serving.

From my sis

That is KAJ if any of you don't know. For some reason, she can't log onto blogger, or even get it to come up so she wanted me to post this for her.

FYI! This month has been amazing for me...I have lost 5 lbs and I hope to keep it up. Thank you so much you your vegetarian recipes. I have tried Robin's gnocchis and Kerri's Red pepper lasanga...broiled my own red peppers and everything:) With our trip to Hawaii and school starting this semester, I have been super busy, but LOVE all the recipes and can't wait to try them! I went to a get-together on Fri and took the infamous Tex Mex black bean dip...so easy and delic, my husband had to point out it was vegetarian...

Sautee 1 diced onion and 1 garlic minced garlic clove
Add some cumin and chili pepper to taste with salt and pepper
add one can of diced tomato and 1/3+ C salsa with a can of rinse/drained black beans to simmer for 5-10 minutes.
Mash beans with potatoe masher and remove from heat. Add juice from 1 lime, 1 cup cheese, and 1/4 C chopped cilantro

This bean dip is requested whenever I come to a party! It rules and is in Kerri's greatest hits...more or less!

As for me, I am planning on making lbmartinez's black bean soup tonight...I'll post later to say how it went.

Pasta alla Norma

This is a Sicilian dish I have seen several recipes for but have never tried. This particular recipe comes from Jamie Oliver's book, Jamie's Italy. It was a good pasta dish ... nothing special or complex but it took no time at all to put together and the eggplant strips were really fabulous.

Pasta alla Norma (serves 4)
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2 large firm eggplants
extra virgin olive oil
1 T. dried oregano
4 cloves garlic, peeled and thinly sliced
a large bunch of fresh basil, stalks finely chopped, leaves reserved
1 t. white wine vinegar
2 tins of good-quality plum tomatoes or 1 pint passata di pomodoro
salt/pepper
1 lb. dried spaghetti
parmesan , pecorino, or ricotta salata for serving

Cut the eggplants into quarters lengthways. If they have seedy fluffy centers, remove them and throw away. Cut the eggplants across the length, into finger-sized pieces. heat a non-stick saute pan and add a little oil. Fry the eggplant in two batches, adding extra oil if you need to (but you don't want to make it too greasy). Give the eggplants a good toss so the oil coats every single piece and sprinkle on some dried oregano. Using a pair of tongs, turn the pieces until golden on all sides. Once you have cooked the first batch, remove to a plate and do the same thing with the second batch. Don't worry if they are golden but still a little firm to the bite ... they will cook more in the sauce.

When the eggplants are all cooked, add the first batch back to the pan. Turn the heat down to medium and add a little oil, the garlic, and basil stalks. Stir so everything gets evenly cooked, then add a swig of vinegar and the tomatoes. Simmer for 10-15 minutes, then taste and correct the seasoning with salt/pepper. Tear up half the basil leaves, add to sauce and toss around.

Get your pasta into a pan of salted boiling water and cook according to manufacturer's instructions. Drain and reserve a couple of ladles of pasta cooking water. Put the pasta back in the pot, add the sauce and a little of the reserved water and toss together. Serve with the remaining basil leaves and grated cheese.

Vegetable Frittata

A frittata is the Italian version of an omelet. It's a wonderful dish, especially when you are not in the mood to cook. Our friend, Kay, happens to be the best frittata chef I've ever met. She actually took a cooking class in Italy where she learned to turn out a mean vegetable frittata. Here is her recipe (as I remember it) and some pictures of the last time I made a frittata with Kay.

1 shallot, peeled and diced
1 med (or 2 small) potatoes, peeled, quartered and sliced thin (1/4" thick)
1/2 med zuchini, quartered and sliced thin
1 small red pepper, cored and thinly sliced
handful of mushrooms, cleaned and thinly sliced
6 large eggs
salt/pepper
couple of large handfuls of freshly grated parmesan cheese
50 g./2 oz. unsalted butter

Saute the shallot and potato in a saute pan with olive oil on medium heat until the potatoes are tender but not too brown, about 10-15 minutes. Set aside on a plate. Heat another splash of olive oil over medium heat in the saute pan and saute the zuchini, red pepper, and mushrooms until lightly browned and softened (roughly 10 minutes). Set aside on a plate.



Beat eggs with a whisk until just mixed. Season eggs with salt, pepper, and a handful of parmesan cheese. Add the sauteed vegetables to the egg mixture. Melt the butter in a large non-stick saute pan. When the butter starts to foam, tip in the eggs. Turn the heat down to the lowest possible setting and let the eggs cook gently for 15 minutes, undisturbed. Heat the broiler in your oven.


After 15 minutes, the top of your eggs may need a few minutes under the broiler to set (but do not brown). Gently free the frittata from the pan using a palette knife or large spatula. Place a large plate over the frittata and flip it out of the pan onto the plate. Top the frittata with another handful of parmesan cheese.