Category Archives: Vegetarian

Whipped Blue Cheese and Poached Pear Toasts

09 Wednesday Mar 2016

Posted by in Appetizers, Boozy, Bread, Fruit, Vegetarian

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Whipped Blue Cheese Pear Toasts

This looks and tastes like a fancy schmancy appetizer, but I promise you it’s very simple to make.  It pairs especially well with dessert wine, which is exactly how I discovered it!  My friend Courtney recently suggested this recipe to me after I told her I planned to crack open a bottle of Far Niente’s dessert wine Dolce with my hubby that evening.  I highly recommend these elegant toasts, whether you’re simultaneously toasting with dessert wine or not!

Whipped Blue Cheese and Poached Pear Toasts
Yield:  8 appetizer servings
Time:  30 minutes

For the whipped blue cheese:
6 oz. blue cheese
4 oz. cream cheese (or Neufchâtel)
¾ tsp. red wine vinegar
1/8 tsp. salt
1 cup whipped cream

For the poached pears:
8 cups water
2½ cup sugar
6 cinnamon sticks
5 strips of fresh ginger (remove the outer skin from the ginger root, then create strips using a vegetable peeler)
4 Bosc pears (Bartlett or Anjou work too!)

Other:
1 baguette or loaf of other French bread
freshly cracked pepper
4 tbsp. honey

  1. Thinly slice the baguette and lightly toast until golden brown (about 5-8 minutes at 375ºF).
  2. To poach the pears, combine the water, sugar, cinnamon and ginger in a small saucepan.  Simmer over medium heat until gently boiling.  Keeping the stems of the pears intact, peel off the outer skin.  Submerge the pears into the boiling poaching liquid and continue to simmer over medium heat until the pears are softened, about 10 minutes.  Remove the pears from the liquid and allow to cool to room temperature.  Slice into quarters, remove the core, and thinly slice each quarter into about 5 slices.
  3. In the meantime, mash together the blue cheese, cream cheese, vinegar and salt.  Gently fold in the whipped cream and mix until well blended.
  4. Spread 1 tbsp. of the cheese mixture over each toasted baguette slice.  Place two slices of poached pear on top of the cheese mixture.  Lightly drizzle with honey and garnish with fresh cracked pepper.

Note:  The poaching liquid can be kept refrigerated for up to one week to poach additional pears and/or to be used as a pear-cinnamon-ginger simple syrup for cocktails.

PDF to Print Recipe for Whipped Blue Cheese and Poached Pear Toasts

This recipe was inspired by Far Niente’s recipe, which is available at: http://www.dolcewine.com/recipes/blue-cheese-mousse-with-vanilla-poached-pear-canape/?utm_source=Winery+Customers&utm_campaign=f52bc20046-DEC%2BDFNS%2BRecipe%2B2015&utm_medium=email&utm_term=0_42c452f99d-f52bc20046-229092593

Espresso Martini

14 Sunday Feb 2016

Posted by in Beverages, Boozy, Cocktails, Holiday, Quick and Easy, Vegan, Vegetarian

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Espresso Martini

Last year Valentine’s Day landed on the Saturday of President’s Day Weekend.  Since my husband was traveling for his annual hunting trip with his dad and brother, I decided to celebrate the holiday with one of my best girlfriends, Danielle.  We cooked dinner together, watched cheesy romantic movies, and created this delicious Espresso Martini recipe.  All in all, a great Valentine’s Day spent with a great friend!

This Valentine’s Day, I wish all of you experience lots of love and happiness, and many espresso martinis!  Cheers!

Espresso Martini
Yield:  one drink
Time:  5 minutes

1½ oz. Kahlua
3 oz. vanilla vodka
1 oz. freshly brewed espresso
½ to 1 oz. simple syrup (depending on your taste)
Ice
Optional:  three espresso beans

  1.  Combine the Kahlua, vanilla vodka, espresso and simple syrup in a cocktail shaker.  Pack with ice.  Shake vigorously for 2 minutes.  Strain into a martini glass.  If desired, garnish with three espresso beans.

To make the simple syrup: combine equal parts water and sugar (ex: 1 cup of each) in a saucepan.  Simmer on medium heat until the sugar is completely dissolved.  Store in the refrigerator for up to 2 weeks.

Note:  An average shot glass holds 1½ ounces.

PDF to Print Recipe for Espresso Martini

Espresso Martini

Danielle and I enjoying our Espresso Martinis last Valentine’s Day!

 

Broccoli Cheddar Omelette

03 Wednesday Feb 2016

Posted by in Breakfast, Healthy, Quick and Easy, Vegetarian

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Broccoli Cheddar Omelette

Start your day right with this omelette!  It comes together quickly and never disappoints.  Who doesn’t love the classic combination of broccoli and cheddar?

Broccoli Cheddar Omelette
Yield:  2 servings
Time: 20 minutes total

¼ cup broccoli, diced into small pieces
4 eggs
¼ cup whole milk
¼ tsp. paprika
¼ tsp. salt
pinch of black pepper
1½ oz. finely shredded cheddar cheese

  1. Place the broccoli in an 8-inch non-stick skillet.  Cook over medium heat for about 4 minutes, until the broccoli is slightly softened.
  2. Beat together the eggs, milk, paprika, salt, and pepper.  Pour over the broccoli.  Top with 1 oz. of the shredded cheddar cheese.  (Reserve the remaining ½ oz. as garnish at the end.)
  3. Continue to cook over medium heat for 6-7 minutes, gently lifting the cooked edges of the egg periodically while tilting the pan to allow the runny uncooked egg to drip underneath the cooked part.
  4. Once there is very little runny uncooked egg remaining on top, gently fold the egg in half, creating a half-circle.  Place a lid on top of the pan to trap the heat and continue to cook over medium heat for 3-4 minutes, until fully cooked and the egg is sufficiently puffy.
  5. Sprinkle with remaining cheddar cheese and enjoy!

PDF to Print Recipe for Broccoli Cheddar Omelette

Spiced Molasses Sugar Cookies

22 Friday Jan 2016

Posted by in Dessert, Holiday, Quick and Easy, Vegetarian

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Spiced Molasses Sugar Cookies

I have a distinct memory back from when I was about 12 years old of my mom driving me to an orthodontist appointment to get my braces tightened.  As we turned onto a street called “Molasses Hill Road” my mom started talking about a cookie recipe that she had forgotten about and wanted to dig up to make again soon.  The cookies she made that night were similar to these, just without the kicked up spices.  They’ve always been a favorite in my family and a staple around the holidays.  The winter spices in this cookie will warm your heart, and the cayenne will warm your mouth just enough to linger for a second after you finish eating the cookie.  I hope you love them as much as my family does!

Spiced Molasses Sugar Cookies
Yield:  3 dozen cookies
Time:  40 minutes active, 2+ hours total (includes chilling)

¾ cup butter, softened to room temperature
½ cup sugar
½ cup dark brown sugar, packed
¼ cup dark molasses
1 egg
1½ tsp. minced fresh ginger (could use dried if necessary)
2¼ cups flour
1 tsp. cinnamon
¾ tsp. baking soda
½ tsp. ground cloves
¼ to ½ tsp. ground cayenne pepper (depending on how spicy you like them!)
¾ cup Sugar in the Raw (or white sugar)

  1.  Cream together the butter and both sugars.  Stir in the molasses, egg, and fresh ginger.
  2. In a medium mixing bowl, combine the flour, cinnamon, baking soda, cloves, and cayenne.  Add to the butter/sugar mixture and stir until combined.
  3. Cover and refrigerate the dough for about an hour and a half, until it’s chilled and easier to handle.  (Note:  I often make the dough the day before baking and I chill it overnight.)
  4. Pour the raw sugar into a shallow bowl.  Form the dough into balls of ½-inch diameter.  Roll in the raw sugar to fully coat the surface.  (Note:  At this point, you can freeze the raw dough balls in a single layer until frozen solid, about 6 hours. Keep frozen for up to one month.  When you’re ready to bake them, simply take them out of the freezer and allow to thaw at room temperature for about 20-30 minutes prior to baking.  This can be a HUGE time saver, especially around the holidays!)
  5. Bake at 350ºF on lightly greased cookie sheets for 8-10 minutes, until fully cooked through.

PDF to Print Recipe for Spiced Molasses Sugar Cookies

Whole Wheat Oat Pancakes

21 Monday Dec 2015

Posted by in Breakfast, Healthy, Quick and Easy, Vegetarian

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Whole Wheat Oat Pancakes

When I was little, my dad used to make us pancakes for special occasions.  Since he firmly believed that breakfast was the most important meal of the day, he refused to feed us junk in the morning (or ever, for that matter…but especially in the morning!)  His version of a pancake usually included flax or chia seeds, buckwheat, oat flour, and sometimes millet if we were really unlucky.  As a child, I’d always wished that he would just make us the fluffy buttermilk pancakes that I ate at friends houses after sleepovers, but now as an adult I am grateful that my dad made pancakes the way that he did.  Not only did it sneak some extra fiber into my growing body, but it also gave me an appreciation for whole, natural, and healthy ingredients.  This recipe is the perfect bridge between my dad’s über-healthy pancakes and those delicious fluffy pancakes I used to dream of.  The batter really does come out light and airy and the pancakes actually are healthy considering they contain whole wheat flour and whole oats, while leaving out the butter altogether.  It’s the best of both worlds!

The first time I made this recipe my husband asked me why I ever made the “unhealthy kind” because not only were these Whole Wheat Oat Pancakes healthier than normal recipes, they also tasted better.  This is now my go-to pancake recipe, and I hope it becomes yours too!

 

Whole Wheat Oat Pancakes
Yield:  12 pancakes
Time:  20 minutes total

1 cup whole wheat flour
½ cup Old Fashioned oats
2 tsp. baking powder
1 tsp. cinnamon
1 egg
1 cup skim milk
2 tbsp. brown sugar
¼ cup yogurt
1 tsp. vanilla extract

  1. In a medium mixing bowl, mix together the flour, oats, baking powder and cinnamon.  Set aside.
  2. In a separate medium mixing bowl, whisk together the egg, milk, brown sugar, yogurt, and vanilla.  Whisk until no lumps remain.
  3. Stir the dry ingredients into the wet ingredients, being careful not to overmix.  (You’ll get lighter, fluffier pancakes if you don’t overbeat the batter!  Nobody likes a tough, dense pancake!)  Allow the batter to sit for 5 minutes before cooking.
  4. Heat a pancake griddle or frying pan.  Lightly coat with non-stick spray and cook the pancakes over medium heat for about 2 minutes per side.  The best way to know when the pancake is ready to be flipped over is to look for the little bubbles that rise to the surface and pop.  Once you see a handful of these bubbles appear, it’s time to flip!
  5. Enjoy with your favorite toppings:  maple syrup, butter, fresh berries, sliced bananas,…

PDF to Print Recipe for Whole Wheat Oat Pancakes