Posts Tagged With: vegetarian

Lettuce Not Forget Meatless Monday

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Categories: Meatless Monday Recipes | Tags: , , , | 6 Comments

Meatless Monday ~ Roasted Beet Salad

Meatless Monday ~ Roasted Beet Salad | The Mountain KitchenA lot of people do not like beets. I have always liked beets, especially with vinegar, salt and fresh cracked black pepper on them. I grew up eating them poured over cabbage boiled with a ham hock. My mama and daddy grew them in their garden and my mama would can them so we could enjoy them all year long. I never realized how much better fresh beets or home canned beets were until I got out on my own. The canned beets in the grocery stores have NOTHING on the taste of a fresh roasted beet. In fact, David did not eat them until he met me and learned to eat them like I grew up eating them with vinegar, salt and pepper.

For Meatless Monday last week, I made a roasted beet salad. I kept coming across recipes for them, so I decided to make my own version. Here’s how I made my Roasted Beet Salad.

Roasted Beet Salad

  • Servings: 2-4
  • Difficulty: easy
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Meatless Monday ~ Roasted Beet Salad | The Mountain KitchenIngredients:

  • 3-4 medium beets, washed and trimmed
  • red onions, sliced into this slices
  • 4 cups baby spinach
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup candied walnuts, chopped (I made some candied walnuts and will share the recipe with you later this week!)
  • Balsamic Maple Cinnamon Dressing, (Recipe to follow. I also made this dressing for the BeetNut Tart)

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Wrap the beets in foil packets and roast in the oven until tender, about 1 hour.
  3. While the beets are roasting, prepare the dressing:

    Balsamic Maple Cinnamon Dressing Ingredients:

    • 2 tablespoon extra virgin olive oil
    • 2 tablespoon balsamic vinegar
    • 6 teaspoons pure maple syrup
    • 2 teaspoon Dijon mustard
    • 1/4 tsp cinnamon
    • Kosher salt and fresh black pepper, to taste

    Dressing Directions:

    Put all the ingredients into a glass jar or bottle (you could also whisk together in a small bowl). Seal and shake well to mix. Shake well before using.

  4. Check beets for doneness by poking a toothpick into them. It should pierce through without any resistance. When they are done, take them out of the oven and open the foil packets and let cool.Meatless Monday ~ Roasted Beet Salad | The Mountain Kitchen
  5. Once cool enough to handle, peel using a paper towel, then dice or slice them as desired. (This is similar to how I showed you how to make grilled beets)
  6. Add the beets, red onion and spinach into serving bowls, top with the goat cheese and walnuts and drizzle with dressing.

Meatless Monday ~ Roasted Beet Salad | The Mountain KitchenIf you do not think you like beets, then maybe you should revisit them and try some fresh roasted. They are really yummy and they are really good for you! I hope this recipe is a way to get you to try something good and healthy!

DMS

Categories: Meatless Monday Recipes, The Mountain Kitchen Recipes | Tags: , , , , , , , , | 19 Comments

Meatless Monday ~ Red Pepper Love

Red Pepper and Spinach Linguine With Parmesan Cream Sauce | The Mountain Kitchen

My new found love for red peppers led me to this recipe I adapted from Lovely Little Kitchen. This pasta dish is creamy and so flavorful you won’t believe it. Here’s how I made Red Pepper and Spinach Linguine With Parmesan Cream Sauce:

Red Pepper and Spinach Linguine With Parmesan Cream Sauce

  • Servings: 4-6
  • Difficulty: easy
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Red Pepper and Spinach Linguine With Parmesan Cream Sauce | The Mountain KitchenIngredients:

  • 1 pound linguine
  • 3 red peppers, diced
  • 1 tablespoon olive oil
  • Salt & black pepper, to taste
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 3 tablespoons flour
  • 2 cups of milk
  • 1/2 cup parmesan cheese, grated
  • ½ – 1 cups of pasta water
  • 2 cups fresh spinach

Directions:

  • Preheat oven to 450 degrees.
  • Bring a large pot of salted water to a boil for the pasta. Cook according to package instructions.
  • Place the chopped red peppers onto a foiled lined baking sheet. Toss with olive oil, salt and pepper. Arrange the red peppers in a single layer and roast in the preheated oven for 12-15 minutes. The peppers should  start to come blackened on the edges. Set aside until needed.Red Pepper and Spinach Linguine With Parmesan Cream Sauce | The Mountain Kitchen
  • Meanwhile, add butter to a medium saucepan and melt over medium heat. Stir in garlic and cook for about 30 seconds. Do not brown! Sprinkle flour over the butter and garlic mixture.Red Pepper and Spinach Linguine With Parmesan Cream Sauce | The Mountain Kitchen
  • Whisk for one minute, then gradually whisk in milk. Allow to cream mixture to come to a slow boil. Simmer for about 5 minutes until slightly thickened.Red Pepper and Spinach Linguine With Parmesan Cream Sauce | The Mountain Kitchen
  • Turn the heat down to low. Stir in parmesan cheese.
  • Add the roasted red peppers to the Parmesan cream sauce.
  • When pasta is ready, remove from heat. Reserve at least 1 cup of the water. Drain the rest of the water out of the pasta, and return to the pot.
  • Add spinach and creamy roasted red pepper sauce to the pasta and toss with tongs or stir to coat. If the pasta and cream sauce is too tight and sticky, add a little of the pasta water to the mixture at a time. This will help you incorporate the pasta better. (You may not need it all. Discard the leftover water if not needed.)
  • Add salt and pepper to taste. Serve hot! Red Pepper and Spinach Linguine With Parmesan Cream Sauce | The Mountain Kitchen Red Pepper and Spinach Linguine With Parmesan Cream Sauce | The Mountain Kitchen

This was pretty tasty according to David and even His Royal Highness liked it. Do-Againer!

DMS

 

Categories: Meatless Monday Recipes, The Mountain Kitchen Recipes | Tags: , , , , , , , | 10 Comments

Meatless Monday ~ Mexican Refried Bean Pizza

Meatless Monday ~ Mexican Refried Bean Pizza | The Mountain KitchenRaise your hand if you are tired of turkey, stuffing, and Brussels sprouts and you feel like if you see one more pumpkin pie you’re gonna pop a button on your pants? I for one don’t want to look at anything Thanksgiving until next year. I indulged in all my mama’s good cooking and brought back home leftovers to eat off of for a couple of days. If you are tired of Thanksgiving foods too, you’ll love this Meatless Monday recipe I made last week. I know, I did a Mexican recipe the week before, but I can’t help it. I love this stuff! I thought I would share a recipe that will get you over that Thanksgiving coma and kick start your week with a little bit of spice. Here’s my recipe for Mexican Refried Bean Pizza:

Mexican Refried Bean Pizza

  • Servings: 2-4
  • Difficulty: easy
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Meatless Monday ~ Mexican Refried Bean Pizza | The Mountain Kitchen

 Ingredients:

  •  (1) 20.5-ounce can of your favorite refried beans Refried Beans
  • 4 large flour tortillas
  • Mexican Cheese, shredded

OPTIONAL TOPPINGS: The following are merely suggestions according to our taste, but you could certainly omit or add any you would like.

 Directions:

  1. In a small pot, warm the refried beans.
  2. Set a cast iron frying pan (whatever type of frying pan you have will work fine, but the cast iron provides more even heat), over medium meat. Add a small amount oil or butter to the pan and allow it to heat up.
  3. Lay a tortilla on a plate or flat surface. Spoon some of the warmed refried beans onto it and smooth out all over the tortilla as you were icing a cake. Leave about 1/2” of space around the outer edge and place it in the preheated pan.Meatless Monday ~ Mexican Refried Bean Pizza | The Mountain Kitchen
  4. Quickly, add the cheese and top with another tortilla.
  5. Let the “pizza” cook for about 1 – 1 ½ minutes before flipping.
  6. Using a spatula, flip the pizza over and allow the other side to crisp for 1 – 1 ½ minutes.Meatless Monday ~ Mexican Refried Bean Pizza | The Mountain Kitchen
  7. Carefully slide the “pizza” onto a plate.
  8. Use a knife or pizza cutter to slice it up as you would a pizza. (It is best to cut the pizza before adding the toppings.Meatless Monday ~ Mexican Refried Bean Pizza | The Mountain Kitchen
  9. Garnish with any toppings you choose. Serve immediately. Meatless Monday ~ Mexican Refried Bean Pizza | The Mountain Kitchen

In case you are wondering, His Royal Highess did not get upset like he did the night I made the fajitas. 😉

DMS

Categories: Meatless Monday Recipes, The Mountain Kitchen Recipes | Tags: , , , , , , | 12 Comments

Meatless Monday ~ Veggie Stir Fry

Veggie Stir Fry | The Mountain Kitchen

I can’t believe I haven’t done veggie stir fry before last week as a Meatless Monday meal. It is so easy and fresh! Here’s how I make it:

Veggie Stir Fry

  • Servings: 4
  • Difficulty: easy
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Veggie Stir Fry | The Mountain KitchenStir Fry Ingredients:

  • 2 tablespoons butter, divided
  • 1/8 teaspoon sesame oil
  • 1 whole onion, sliced
  • 4-8 ounces mushrooms, sliced
  • 1 red bell pepper, sliced
  • 1 medium carrot, cut into matchsticks
  • 1 medium head broccoli, cut into florets, stems discarded
  • 1 cup prepared teriyaki sauce, recipe to follow
  • 1 tablespoon sesame seeds, toasted
  • 2 cups of prepared steamed rice
  • 2 eggs, optional
  • 8 ounces snap peas

THE RICE:

Option #1: At least one day before you plan to make the fried rice, place rice in a sieve and rinse until the water is no longer cloudy and runs clear. Place the rinsed rice in a medium-sized saucepan. Add 2 cups of cold. Bring to a boil over high heat. Cover, and simmer until the water has cooked down to the level of the rice. Stir rice with a spoon well. Cover, and reduce the heat to low. Continue to cook for about 15 minutes, or until the rice is tender. Fluff with a fork. Allow the rice to cool to room temperature. Once it has cooled, cover and refrigerate 24 hours.

Option #2: I usually take the short cut and use Uncle Ben’s Ready Rice in place of the steamed rice. (It may not be the Asian thing to do, but I’m not Asian… 😉 )

Teriyaki Sauce Ingredients:

  • ¼ cup low sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1/8 teaspoon sesame oil
  • 2 tablespoons white sugar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh grated ginger
  • Fresh cracked pepper to taste

 Teriyaki Sauce Directions:

  1. Add all ingredients to a small bowl. Whisk together until all of the sugar is dissolved. Set aside.

Stir Fry Directions:

  1. In a wok or a very large non-stick skillet, heat sesame oil and melt 1 tablespoon of butter over medium high heat, while stirring constantly.Veggie Stir Fry | The Mountain Kitchen
  2. Add the onions and sauté until they are translucent and have started to wilt, stirring constantly.Veggie Stir Fry | The Mountain Kitchen
  3. Add the mushrooms, cook for about 3 minutes. Veggie Stir Fry | The Mountain KitchenAdd successively the carrots and red bell pepper, cook for about 2-3 minutes, stirring and tossing constantly.Veggie Stir Fry | The Mountain Kitchen
  4. Add in the broccoli. Stir teriyaki sauce well and pour in ½ of it into the veggies. Cook until broccoli is tender, but still bright green in color, about 2 more minutes.Veggie Stir Fry | The Mountain Kitchen
  5. Remove the vegetable from the heat and set aside in a warm place.
  6. Place a small sauté pan on medium high heat.Veggie Stir Fry | The Mountain Kitchen Toast sesame seeds until they are a light golden brown. Toss the seeds onto the veggies when browned. (Do not leave in pan or they will burn.)Veggie Stir Fry | The Mountain Kitchen
  7. Return the wok or skillet to the stove and turn heat up to high. Melt remaining tablespoon of butter add in rice and remaining teriyaki sauce. Veggie Stir Fry | The Mountain KitchenToss rice and stir constantly. Break up any clumps of the cold rice with the back of a spoon. Stir constantly and do not let the rice stay in contact with the bottom of the pan or wok for too long. If the rice seems dry, you can add a few extra splashes of soy sauce.Veggie Stir Fry | The Mountain KitchenOnce the rice fried has become golden brown, turn down the heat to medium and push the rice over to one side of the pan or wok. Drop in the two eggs and scramble in the pan. Veggie Stir Fry | The Mountain KitchenOnce the eggs have cooked, about one minute, stir the egg into the rice and toss to incorporate.Veggie Stir Fry | The Mountain Kitchen Veggie Stir Fry | The Mountain Kitchen
  8. Add the snap peas and toss to warm through, about one minute.Veggie Stir Fry | The Mountain Kitchen
  9. Add the veggies back to the wok or pan. Stir or toss until the veggies and rice are well mixed.Veggie Stir Fry | The Mountain Kitchen
  10. Serve immediately.

Veggie Stir Fry | The Mountain KitchenMaking stir fry from scratch is simple and so worth making yourself. Although a wok is nice to have, you don’t have to have one to make this stir fry. You also have control over sodium and sugar when making it yourself at home. This is so good it was hard not to do a repeat performance this week…

DMS

 

Categories: Meatless Monday Recipes, The Mountain Kitchen Recipes | Tags: , , , , , , , , , | 15 Comments

Meatless Monday ~ Lessons Learned From A Hidden Crust Mushroom Quiche

Meatless Monday ~ Lessons Learned From A Hidden Crust Mushroom Quiche | The Mountain KitchenThe quiche looks good in the fall sunlight doesn’t it? If this quiche could only talk…

I found a recipe online for a mushroom quiche that was featured in an issue of Food & Wine Magazine. The recipe looked awesome and I thought it would be good to have another use for my spring form pan besides cheesecake. There was also a note on the bottom of the recipe that I could make it ahead and then warm it up when it was ready to eat. What a perfect recipe. I could make it on Sunday and the just come home and heat it up after work on Monday and that would keep me practically out of the kitchen on Meatless Monday.

It was a great plan. A great plan indeed, until it happened. One of those moments when a great plan starts to go south. Call it a stubbornness, hardheadedness, a brain fart, a blonde moment or just plain stupid, but I really didn’t think things through when making this recipe. Here are some lessons I learned from making this quiche:

LESSON #1: The recipe for the pastry shell was specific to the dimensions of the pan and the amount of filling made.

The recipe called for a “Buttery Pastry Shell”. It even had a link to a recipe for a butter pastry shell. Did I click on the link for that specific recipe? NO! I did not click on the link. For some reason I had it in my mind to use the perfect pie crust recipe I posted about this summer when I made my homemade cherry pie for the Fourth of July.

Meatless Monday ~ Lessons Learned From A Hidden Crust Mushroom Quiche | The Mountain KitchenBefore I could even try to make the pastry shell using the recipe I wanted to use, I realized I couldn’t use that recipe. That recipe called for shortening. I did not have any shortening. That was my chance to correct my mistake. Did I go back and click on the link to the “buttery pastry shell” the recipe called for? NO! I did not click on it. Instead, I Googled recipes for pastry dough that did not call for shortening. I found a recipe that made a 9” pie crust. In my head that is what was needed and that was what I was going to make. It never dawned on me that the recipe needed a specific pastry shell. One that actually fits the spring form pan and could hold the amount of filling I was going to prepare later. What is crazy is the fact that I used ingredients from another recipe, and intended on using the directions from the one I should be using, but I hardly read the instructions on the recipe for the pastry shell and I don’t think I really understood what was directed anyway. I didn’t care because I was going to make it work.

Meatless Monday ~ Lessons Learned From A Hidden Crust Mushroom Quiche | The Mountain KitchenI made the dough and then placed it inside the refrigerator to relax and chill. While the dough chilled, I prepared the spring form pan and cut out two parchment paper circles that I thought would help the baking process. One would go underneath the dough on the bottom of the spring form pan. The second parchment paper circle would go on top of the dough to hold the rice. Yes, rice. I don’t bake often, so I don’t have any baking weights. I did not have any beans that I wanted to waste either (can you even reuse beans if you use them for blind baking?). The recipe said you could use rice for blind baking pie shells. Did you know that you could use rice? Me either! Meatless Monday ~ Lessons Learned From A Hidden Crust Mushroom Quiche | The Mountain KitchenAfter 30 minutes, I took the chilled dough out of the refrigerator and began to roll it out. It was really pretty dough. Meatless Monday ~ Lessons Learned From A Hidden Crust Mushroom Quiche | The Mountain KitchenVery smooth and silky. It wasn’t too dry and it wasn’t too sticky. I folded it up to make placing it inside the pan easier. Meatless Monday ~ Lessons Learned From A Hidden Crust Mushroom Quiche | The Mountain KitchenAs I began to unfold the dough and shape it inside the pan, I realized it really didn’t fit the pan, nor was it as thick as the directions said it should be. Meatless Monday ~ Lessons Learned From A Hidden Crust Mushroom Quiche | The Mountain KitchenLooking at the picture of the made quiche in the printout, it looked close enough to the right height. So I decided to go with what I had.

Meatless Monday ~ Lessons Learned From A Hidden Crust Mushroom Quiche | The Mountain KitchenLESSON #2: Never use rice instead of weights unless you use a piece of parchment paper that is large enough to keep the rice from touching the dough.

Let’s put it this way, you can use rice, in place of weights, as long as the parchment paper is large enough to keep the rice from touching the dough. The recipe instructed that I start with weights for a certain period of time and then take it out and continue to bake the shell until golden brown. When I cut out a circle of parchment paper to place into the bottom of the shell, I should have made it large enough to just lift the rice out of the shell. I did not think about making it easy to empty out the rice to finish baking the crust. Also, I am pretty sure I did not put enough rice in the shell either. As the shell baked the sides that I knew were way too thin began to roll downward into the bottom of the shell. This made trying to get rid of the rice and parchment paper almost impossible. The dough started to encompass the rice. I had to gently pick some grains of rice out of the shell using a pastry brush and a toothpick before I could return it to the oven to finish baking.Meatless Monday ~ Lessons Learned From A Hidden Crust Mushroom Quiche | The Mountain KitchenUGH! What nightmare! Why didn’t I just start over after realizing the dough didn’t fit the spring form pan correctly? I still thought I could make it work.

Meatless Monday ~ Lessons Learned From A Hidden Crust Mushroom Quiche | The Mountain KitchenLESSON #3: If the filling of a quiche starts to overflow and not fit into the shell, STOP POURING.

After that lovely pastry shell came out of the oven, I let it cool while preparing the filling for the quiche. Yes, I was still determined to continue on. I prepared the filling as directed. Before assembling the quiche in the shell, I decided I had better cover the outside of the spring from pan with aluminum foil, just in case it started to leak out of the pan. That folks, was one moment of genius! The first layer of ingredients seemed ok, but by the time I made the second layer of ingredients, things got really chaotic. Even though the pastry shell was practically engulfed by the filling from the first layer I proceeded to pour more filling into the spring form. I could see that it was starting to seep out of the pan into the layer of foil I had wrapped around it. I then decided I may want to put a sheet pan underneath that foil lined spring form pan. Meatless Monday ~ Lessons Learned From A Hidden Crust Mushroom Quiche | The Mountain KitchenWell that is another genius moment. As the quiche was inside the oven beginning to bake the filling started to ooze out of the foil lined spring form pan and onto that sheet pan. All I could do was sit there and watch it happen. At that point, I really didn’t have an option to do anything else. Minute by minute passed and the oozing seemed to slow down. My next concern was that this thing had to bake for an hour and a half. That filling that had oozed out would start to burn and smoke up the house.Meatless Monday ~ Lessons Learned From A Hidden Crust Mushroom Quiche | The Mountain Kitchen So, with David’s help, we took it off the original sheet pan and placed it onto a clean one. Sheeew! I was exhausted and this thing just got into the oven.

Meatless Monday ~ Lessons Learned From A Hidden Crust Mushroom Quiche | The Mountain KitchenAfter the long baking time, I took the quiche out of the oven and let it cool. Meatless Monday ~ Lessons Learned From A Hidden Crust Mushroom Quiche | The Mountain KitchenFinally I was able to spring it out of that pan. It really didn’t look all that bad and it smelled great! I proceeded with pictures and enjoyed the natural light on the deck rail. It took until we went to bed that night for that quiche to cool enough to place into the refrigerator. Meatless Monday ~ Lessons Learned From A Hidden Crust Mushroom Quiche | The Mountain KitchenThe next day we came home and I sliced it up and placed it into the oven as suggested. David’s tummy was bothering him and he didn’t eat. I did and guess what? That quiche was great! Yes, the crispy crust on the outside would have made the texture a little better, but the flavors were not harmed. The next day David had his for lunch and it was so good he encouraged me to try it again. Said it was way better than “that soup” we had for Meatless Monday the week before. Thanks dear! I think…

Even though I had issues, this quiche would be awesome for entertaining friends and family during the holiday season. I had to change up the ingredients just a bit from the original due to limited cheese and cheese selections. Here’s how I made it:

Mushroom Quiche

  • Servings: 12
  • Difficulty: Not that bad if you can follow directions 🙂
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Meatless Monday ~ Lessons Learned From A Hidden Crust Mushroom Quiche | The Mountain KitchenIngredients:

  • 1 tablespoon extra virgin olive oil
  • 2 pounds portabella mushrooms, sliced
  • Salt and freshly ground pepper
  • 1 tablespoon unsalted butter
  • 2 small shallots, minced
  • 2 teaspoons thyme, dried
  • 7 ounces Swiss Cheese, slices
  • Buttery Pastry Shell (USE IT!)
  • 2 cups milk, divided
  • 2 cups heavy cream, divided
  • 6 large eggs
  • Freshly grated nutmeg

Directions:

  1. Preheat the oven to 325°. In a large skillet, heat the oil. Add the mushrooms, season with salt and pepper and cook over medium high heat, stirring, until starting to soften, about 5 minutes.
  2. Reduce the heat to moderate. Add the butter, shallots and thyme and cook, stirring often, until the mushrooms are tender, about 12 minutes longer. Season with salt and pepper and let cool.Meatless Monday ~ Lessons Learned From A Hidden Crust Mushroom Quiche | The Mountain Kitchen
  3. Lay 4-5 cheese slices and half of the mushrooms evenly over the bottom of the pastry shell.Meatless Monday ~ Lessons Learned From A Hidden Crust Mushroom Quiche | The Mountain Kitchen Meatless Monday ~ Lessons Learned From A Hidden Crust Mushroom Quiche | The Mountain Kitchen
  4. Using a hand blender or regular blender, mix 1 cup milk, 1 cup cream and 3 eggs, season with salt, and pepper and a pinch of freshly grated nutmeg at high speed until frothy, about 1 minute.Meatless Monday ~ Lessons Learned From A Hidden Crust Mushroom Quiche | The Mountain Kitchen
  5. Pour the custard into the pastry shell.Meatless Monday ~ Lessons Learned From A Hidden Crust Mushroom Quiche | The Mountain Kitchen
  6. Top with 4-5 more cheese slices and mushrooms. Make a second batch of custard with the remaining 1 cup of milk, 1 cup of cream and the last 3 eggs. Add the same amount of salt, pepper and nutmeg as before and pour into the shell. Top with the remaining cheese on top.
  7. Bake the quiche for about 1 1/2 hours, or until richly browned on top and the custard is barely set in the center. Let cool in the pan until it has cooled enough to handle.
  8. Using a knife, carefully lift the springform pan ring off the quiche. Cut the quiche into wedges, transfer to plates and serve warm.

If you didn’t get lost in the story and have read this all the way to here, congratulations you are at the end. Thanks for reading and learning through my mistakes. The original recipe was called “Over-the-top Mushroom Quiche”. You have no idea…

DMS

Categories: Meatless Monday Recipes, The Mountain Kitchen Recipes | Tags: , , , , , , , , , , | 21 Comments

Meatless Monday ~ Slow Cooker Roasted Apple Cheddar Soup

Meatless Monday ~ Slow Cooker Roasted Apple Cheddar Soup | The Mountain KitchenLast week I shared with you Five Fantastic Soups. Here’s another one to add to the list:

Slow Cooker Roasted Apple Cheddar Soup

  • Servings: 4-6
  • Difficulty: easy
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Meatless Monday ~ Slow Cooker Roasted Apple Cheddar Soup | The Mountain Kitchen

Ingredients:

  • 4 apples, cored and quartered
  • 1 medium onion, quartered
  • 1 tablespoon oil
  • salt and pepper to taste
  • 1 tablespoon oil
  • 2 cloves garlic, thinly sliced
  • 1 teaspoon thyme, minced
  • 2 cups vegetable broth
  • 1 cup apple cider
  • 1 cup heavy cream
  • 1 cup extra sharp white cheddar, grated
  • 1 tablespoon Dijon mustard
  • salt and pepper to taste

Directions:

  1. Preheat 400 degrees F.
  2. Toss the apples and onions in the oil, salt and pepper, place in a single layer on a baking sheet and roast in the oven until lightly golden brown, about 20-30 minutes.
    Meatless Monday ~ Slow Cooker Roasted Apple Cheddar Soup | The Mountain Kitchen
  3. Meanwhile, add the garlic, broth, mustard and cider to the crock pot and stir to mix well.
  4. When apples and onions are roasted, allow them to cool. When they have cooled gently peel the skins away from the flesh. They should come off very easily. Toss the apples and onions into the crock pot and cook on LOW HEAT for 6 hours.
  5. After 6 hours, add the milk and cheese. Let the cheese melt and season with salt and pepper to taste.Meatless Monday ~ Slow Cooker Roasted Apple Cheddar Soup | The Mountain Kitchen
  6. Puree the soup with a hand blender or in a food processor or blender.Meatless Monday ~ Slow Cooker Roasted Apple Cheddar Soup | The Mountain Kitchen
  7. Serve with some extra cheese, apple slices and crispy bread.Meatless Monday ~ Slow Cooker Roasted Apple Cheddar Soup | The Mountain Kitchen

David did not like this soup and I am not sure why. I liked it! I guess we can agree to disagree on this one…

DMS

Inspired by ClosetCooking.com’s Roasted Apple and Aged White Cheddar Soup

Categories: Meatless Monday Recipes, The Mountain Kitchen Recipes | Tags: , , , , , , , , | 16 Comments

5 Fantastic Meatless Monday Soups

5 Fantastic Meatless Monday Soups | The Mountain Kitchen

You’ve got to love this time of year. Just perfect for soups to warm up your innards on these chilly fall days. Here are 5 soups perfect for Meatless Monday, or any day of the week:

Roasted Carrot-Apple Soup

5 Fantastic Meatless Monday Soups | The Mountain KitchenRoasted Tomato Soup

5 Fantastic Meatless Monday Soups | The Mountain KitchenButternut Squash Soup

5 Fantastic Meatless Monday Soups | The Mountain Kitchen A Healthier French Onion Soup

5 Fantastic Meatless Monday Soups | The Mountain Kitchen Irish Potato Soup

5 Fantastic Meatless Monday Soups | The Mountain KitchenWhat is your favorite Meatless Soup?

DMS

Categories: Meatless Monday Recipes, The Mountain Kitchen Recipes | Tags: , , , , , , , , , , , , , | 21 Comments

Meatless Monday ~ Apple Ricotta Tart

Meatless Monday ~ Apple Ricotta Tart | The Mountain KitchenI realized that most of my Meatless Monday recipes are about supper or lunch. I haven’t shared too many recipes that could be used for breakfast or a dessert. So today, I am going to share with you a tart recipe I made last weekend, using some of our fresh local apples. Here’s how I made my Apple Ricotta Tart:

Apple Ricotta Tart

  • Servings: 4-6
  • Difficulty: easy
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Meatless Monday ~ Apple Ricotta Tart | The Mountain KitchenIngredients:

  • 1 14-ounce sheet puff pastry dough
  • 2 medium apples (I used golden delicious)
  • ¼ cup brown sugar
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • ½ cup ricotta cheese (Click HERE for a recipe)
  • 2 tablespoons butter, diced for dotting the tart & extra brown sugar to sprinkle on top
  • Caramel Sauce for drizzling over the tart (optional)

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Remove the puff pastry sheet from the freezer and allow to thaw 20-30 minutes.
  3. Peel, core and slice apples into 1/8 – ¼ inch slices. Place the slices into a large bowl and toss with sugar and spices.
  4. Once the pastry dough has thawed. Roll out onto a flower surface to roughly a 12×14 inch sheet.
  5. Carefully place the pastry dough onto a sheet pan and add the ricotta cheese to it and smear it evenly across the sheet using the back of the
  6. spoon, leaving a 1-inch border all the way around the edge of the dough.
  7. Next, toss the apple slices once more and then add them on top of the ricotta cheese. I put mine in rows to make it look nice. You don’t have to do anything fancy if you don’t want to. Reserve any juice inside the bowl.Meatless Monday ~ Apple Ricotta Tart | The Mountain Kitchen
  8. Fold the 1-inch of plain edge of dough up over the apples.
  9. Using a pastry brush, dip into the bowl of reserved juices from the apple slices and brush the edges of the dough. (If there isn’t any left inside the bowl you can use an egg wash.)
  10. Dot the tart with butter and sprinkle with extra brown sugar.
  11. Place the tart into the oven and bake for 20-30 minutes, or until the edges of the pastry dough are golden brown.
  12. Slice and serve warm.

Meatless Monday ~ Apple Ricotta Tart | The Mountain KitchenSlicing was made easier with the use of a pizza cutter. You can also drizzle with caramel sauce if desired. I will be sharing a caramel sauce recipe later this week, so stay tuned… 😉

DMS

Categories: Breakfast & Brunch, Meatless Monday Recipes, Sweet Tooth Recipes, The Mountain Kitchen Recipes | Tags: , , , , , , | 16 Comments

Meatless Monday ~ The BeetNut Tart

Meatless Monday ~ The BeetNut Tart | The Mountain KitchenOn FOOD FACT FRIDAY, I told you about some pretty interesting facts about the butternut squash. As mentioned, David nor I had never had butternut squash until last year, when we tried it roasted in the oven for the first time. We like it because it is pretty unique and really not like anything else. It’s one of those fruits you treat like a vegetable to make it savory.

Today, for Meatless Monday, I am excited to share with you a recipe for a Beet and Butternut Squash Tart that I made last week. David renamed it “BeetNut Tart” I made a dressing to drizzle over it when it was ready to eat. It was so colorful and so good! Here’s how I made it:

BeetNut Tart

  • Servings: 2-4
  • Difficulty: easy
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Tart Ingredients:

  • 3 cups (1 medium sized) butternut squash, cubed (Click HERE to learn how to cut up a butternut squash)
  • 3 cups (3 medium sized) beets, cubed
  • 2-4 tablespoons extra-virgin olive oil
  • Salt & Pepper to taste
  • 1 (14-ounce) sheet puff pastry, defrosted if frozen
  • 1/2 cup homemade ricotta (Click HERE to learn how to make your own ricotta)
  • 10-15 fresh spinach leaves
  • 1/4 cup walnuts, rough chop
  • 1/2 cup feta cheese
  • Egg Wash – 1 Egg & 2 tablespoons of water slightly beaten

Directions:

  1. Preheat oven to 400 degrees F.
  2. Cut off the ends of each butternut squash and discard. Peel the squash and cut in half lengthwise. Using a spoon, remove the seeds.
  3. Cut the squash into 1/2″ – 1/4” cubes, as uniform as possible and place them on a baking sheet.
  4. Cut the ends off the beets and peel with a veggie peeler. Cut into 1/2” – 1/4 pieces, about the same size as the squash.
  5. Pour olive oil over the beets and squash. Toss and spread out in a single layer on the baking sheet.Meatless Monday ~ The BeetNut Tart | The Mountain Kitchen
  6. Place the sheet pan into the oven for 10 minutes. After 10 minutes, turn the beets and squash with a spatula to be sure it browns evenly and bake for 10 more minutes.
  7. After the second 10 minute interval, the beets and squash should be fork tender, but not mushy.
  8. Roll out the sheet of pastry dough on a lightly floured surface to about 10 x 16 inches (As long as it fits your pan, size is not important).
  9. Transfer pastry to the baking sheet.
  10. Using a knife, gently score a 1 inch border around the edge of the dough.Meatless Monday ~ The BeetNut Tart | The Mountain Kitchen
  11. Spread ricotta evenly on pastry, leaving the 1-inch border around the edge. (I used the back of a spoon)Meatless Monday ~ The BeetNut Tart | The Mountain Kitchen
  12. Make sure the spinach leaves are dry, blot with paper towels if needed, then place individual leaves of spinach onto the ricotta, until there is no ricotta cheese exposed.Meatless Monday ~ The BeetNut Tart | The Mountain Kitchen
  13. Add the beets and squash on top of the spinach.Meatless Monday ~ The BeetNut Tart | The Mountain Kitchen
  14. Next add chopped walnuts and feta.Meatless Monday ~ The BeetNut Tart | The Mountain Kitchen
  15. Fold the 1 inch edge of pastry dough up over the edges of the beet and squash mixture.Meatless Monday ~ The BeetNut Tart | The Mountain Kitchen
  16. Brush with egg wash.Meatless Monday ~ The BeetNut Tart | The Mountain Kitchen
  17. Place into the oven and bake at 400 degrees for about 20-30 minutes, until the crust of the pastry is golden brown.Meatless Monday ~ The BeetNut Tart | The Mountain Kitchen

While the tart is baking, prepare the dressing as follows:

Balsamic Maple Cinnamon Dressing Ingredients:

  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon balsamic vinegar
  • 6 teaspoons pure maple syrup
  • 2 teaspoon Dijon mustard
  • 1/4 tsp cinnamon
  • Kosher salt and fresh black pepper, to taste

Directions:

Put all the ingredients into a glass jar or bottle (you could also whisk together in a small bowl). Seal and shake well to mix. Shake well before using.

When the tart has cooled slightly, slice (I used a pizza cutter) and serve with a drizzle of dressing.Meatless Monday ~ The BeetNut Tart | The Mountain Kitchen

The dressing brought the tart full circle. We enjoyed it again for lunch the following day. This will happen again, yum!

DMS

Categories: Meatless Monday Recipes, The Mountain Kitchen Recipes | Tags: , , , , , , | 9 Comments

Meatless Monday ~ Portobello Mushroom Pizzas

Meatless Monday ~ Portobello Mushroom Pizzas | The Mountain KitchenI really didn’t know what to make for Meatless Monday last week, but David spotted some beautiful portobello mushrooms at the grocery store and pointed them out to me I knew exactly what we were going to have Portobello Mushroom Pizzas! I had some extra baby Bellas in the refrigerator and decided to stuff some of them too. Here’s how I made them:

Portobello Mushroom Pizzas

  • Servings: 2
  • Difficulty: easy
  • Print

Meatless Monday ~ Portobello Mushroom Pizzas | The Mountain KitchenIngredients:

  • 2 Large Portobello Mushrooms
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon garlic powder
  • salt & pepper, to taste
  • 1 cup tomato sauce
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • Mozzarella cheese
  • Parmesan cheese
  • Black olives, (optional)
  • Marinated artichoke hearts, diced (optional)
  • Fresh Basil leaves (rough cut) optional

Directions:

  1. Preheat oven to 400 degrees F.
  2. Make the pizza sauce: In small sauce pan, mix together tomato sauce oregano, basil and oregano and warm over low heat until warmed through.
  3. Meanwhile, wipe down the mushroom caps with a damp paper towel to remove any dirt. Gently scrape off the gills inside the mushrooms caps with a teaspoon.Meatless Monday ~ Portobello Mushroom Pizzas | The Mountain Kitchen
  4. Mix olive oil, garlic powder, salt & pepper together in a small bowl. Brush the caps all over with the olive oil mixture.Meatless Monday ~ Portobello Mushroom Pizzas | The Mountain Kitchen
  5. Line a baking sheet with foil, arranging the mushrooms on it stem side up.
  6. Spoon 2 tablespoons of the pizza sauce into each mushroom.
  7. Top each cap with mozzarella cheese.Meatless Monday ~ Portobello Mushroom Pizzas | The Mountain Kitchen
  8. Add olives and artichokes and fresh basil along with any other topping of your choice.
  9. Sprinkle with Parmesan cheese.Meatless Monday ~ Portobello Mushroom Pizzas | The Mountain Kitchen
  10. Bake the caps for 15 minutes or until the cheese starts bubbling. Turn on broiler and broil until cheese is golden brown, about 5 additional minutes.Meatless Monday ~ Portobello Mushroom Pizzas | The Mountain Kitchen

I wanted to make mushroom cap pizzas for a long time. I was kind of on the fence as to whether to back the caps before adding the cheese and toppings. During the cooking process, some liquid cooks out of the mushrooms. I chose to skip pre-baking the mushroom caps go with a pizza topped portobello from the start. I didn’t think mushroom liquid would be a bad thing. Turns out it was a good thing. A very good thing indeed! David and I loved them mushroom juice and all. Do-Againer!

DMS

Categories: Meatless Monday Recipes, The Mountain Kitchen Recipes | Tags: , , , , , , | 5 Comments

Baked Eggplant Parmesan

Meatless Monday ~ Baked Eggplant Parmesan | The Mountain KitchenEveryone is always looking for ways to cut out some calories. Lord knows David and I sure need to! The other day we had a Meatless Monday meal on a Thursday also! I bought a beautiful eggplant from the farmers’ market the weekend before and decided to make Eggplant Parmesan. This time, instead of frying the eggplant, I decided I would bake it to take away some saturated fat from the frying process. Here’s how I made it:

Baked Eggplant Parmesan

  • Servings: 4-6
  • Difficulty: easy
  • Print
Meatless Monday ~ Baked Eggplant Parmesan | The Mountain Kitchen

Ingredients:

  • 1 average size Eggplant, sliced into 1/4 – 1/2 inch slices
  • salt
  • 1 ½ cups Plain Bread Crumbs
  • 1/4  cup Grated Parmesan, plus extra for grating on top
  • 1 tablespoon Dried Oregano
  • 1 tablespoon Dried Basil
  • ½ teaspoon Cayenne
  • ½ cup flour
  • 2 eggs, Lightly Beaten
  • Extra Virgin Olive Oil, for greasing pan
  • 2 cups Prepared Tomato Sauce (I make one to taste, but click HERE for a basic sauce recipe)
  • 1 ½ cups Grated Mozzarella

 

Directions:

  1. Wash eggplant, slice and sprinkle the slices heavily with salt. Place in a strainer for 30-45 minutes. (Click HERE to find out about salting eggplants.)
  2. Meanwhile, make a breading station for the eggplant. You’ll need three plates or shallow bowls:
  3. Dish One: Combine bread crumbs, Parmesan, oregano, basil and cayenne, and mix well
    Dish Two: Crack the eggs and lightly beat.
    Dish Three: Add flour.
  4. Preheat oven to 375 degrees.
  5. After the salting, rinse and blot the eggplant slices off with a paper towel.Meatless Monday ~ Baked Eggplant Parmesan | The Mountain Kitchen
  6. Brush a 9×12 baking sheet with olive oil.Meatless Monday ~ Baked Eggplant Parmesan | The Mountain Kitchen
  7. Bread the Eggplant: Coat each eggplant slice in the flour, shaking off any excess flour. Next, dip each slice into the egg and then into the bread crumb mixture. Add the eggplant to the pan. Bake for 10 minutes.Meatless Monday ~ Baked Eggplant Parmesan | The Mountain Kitchen
  8. Remove the baking sheet from the oven.Carefully flip the eggplant slices over and return to the oven for 10 more minutes. Remove from oven and allow to cool a few minutes.Meatless Monday ~ Baked Eggplant Parmesan | The Mountain Kitchen
  9. With a ladle, spread out enough tomato sauce onto the bottom of a baking dish for each eggplant slice to lay on top of. Place each slice onto the sauce. Meatless Monday ~ Baked Eggplant Parmesan | The Mountain Kitchen
  10. Top each eggplant slice with a little more sauce and sprinkle with mozzarella and Parmesan cheeses.Meatless Monday ~ Baked Eggplant Parmesan | The Mountain Kitchen
  11. Bake in a 375 degrees oven for 20 minutes or until cheese is bubbly. (I usually speed up the cheese browning, by turning on the broiler for the last few minutes, until that mozzarella is golden.)Meatless Monday ~ Baked Eggplant Parmesan | The Mountain Kitchen

We couldn’t even tell it wasn’t fried. In fact, I think it was even better than if I had fried it. Try it and let me know what you think!

DMS

Categories: Meatless Monday Recipes, The Mountain Kitchen Recipes | Tags: , , , , | 10 Comments

Meatless Monday ~ Pasta With Shiitake Mushrooms and Basil

TMK-MM-PSMBLast Saturday, I made arrangements with Mr. Mello, from Oak Shade Farm to purchase some of his lovely shiitake mushrooms.  I had to take His Royal Highness to the vet for a shot, but we had a late appointment. To ensure we didn’t miss out on Mr. Mello’s mushrooms at the farmers’ market, I contacted him earlier in the week to see if I could get some and to pick up a sample of his dried mushrooms to experiment with, as we had previously discussed.

For Meatless Monday I found a recipe that used fresh shittake mushrooms that I just had to try. Here is how I made: Pasta With Shiitake Mushrooms and Basil:

Pasta with Shiitake Mushrooms & Basil

  • Servings: 4
  • Difficulty: easy
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TMK-MM-SMPB

Ingredients:

  • 3 tablespoons extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 1/2 cups shiitake mushrooms, stemmed and sliced
  • 2 teaspoons freshly grated lemon zest
  • 2 tablespoons lemon juice, juice
  • salt & freshly ground pepper, to taste
  • 10 ounces fettuccine or any pasta of your choice
  • 1 cup freshly grated Parmesan cheese, plus a little extra for garnish
  • 1/2 cup chopped fresh basil, plus a couple of leaves for garnish

Directions:

  1. Bring a 4 quart pot of salted water to a boil for cooking fettuccine noodles.
  2. Cook pasta, stirring occasionally, until just tender, according to package directions minus one minute. Reserve 1 cup of the pasta water, before draining!TMK-MM-SMPB3
  3. Meanwhile, in a large non-stick skillet, heat olive oil over low heat. Add garlic and cook while stirring, until fragrant but NOT browned, about 30 seconds. Add mushrooms and increase heat to medium-high. Cook the mushrooms until tender and lightly browned, 4 to 5 minutes.TMK-MM-SMPB2
  4. Stir in lemon zest, lemon juice, salt and pepper, then add the cooked pasta, the reserved cooking liquid, Parmesan and basil to the mushrooms in the skillet; toss to coat well. Serve immediately, garnished with more basil and parmesan cheese, if desired.

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Adapted recipe from: EatingWell.com

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TMK-MM-SMPB1This recipe was wonderful! You could taste each individual ingredient with each bite. I couldn’t get over how much the lemon flavored the pasta. It made what is normally a heavy dish much lighter. Perfect for summer!

Next time I think I may use linguine noodles instead. The fettucine noodles were a little large in comparison to the mushrooms. All part of texture, and nothing to do with flavor. David and I even used the left over “Beer Can Chicken” (recipe to come) from Sunday night to add to the pasta for lunch on Tuesday. It was a great combination!

I am looking forward to experimenting with the dried mushrooms this winter, so stay tuned for that!

DMS

For Tips on how to take care of  mushrooms, click HERE.

 

Categories: Meatless Monday Recipes, The Mountain Kitchen Recipes | Tags: , , , , , , , | 6 Comments

Grilled Asparagus – Why did it take me so long?

TMK-GrilledAsparagusI love asparagus, so why did it take me so long to try them grilled?!?! I sure wish I had tried them grilled sooner, because I have been missing out! Here’s how I prepared them:

Grilled Asparagus

  • Servings: 4
  • Difficulty: easy
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TMK-Grilled-Asparagus

Ingredients:

  • 1 pound asparagus, thick spears
  • 1-2 Tbsp Extra Virgin Olive oil
  • Kosher salt & fresh cracked pepper
  • Lemon zest, one lemon
  • Parmesan Cheese, for serving (about 1/4 cup)

Directions:

  1. Preheat your grill for high, direct heat.
  2. Break off any tough bottom ends, and discard – See this link Kitchen Tip Tuesday ~ Trimming Asparagus for more info.
  3. In a plate, coat the asparagus with olive oil and sprinkle salt, pepper and lemon zest over them. Roll them around on the plate to coat them well with oil and seasoning.
  4. Grill the asparagus spears for 5-10 minutes, until nicely charred and just fork tender, turning them every few minutes so that they brown relatively evenly.
  5. Remove from grill sprinkle with Parmesan cheese, if desired and serve.

We grilled ours with some fresh rock fish that was basted with Al’s Stolen Fish Sauce. An excellent combination!

DMS

TMK-GrillingFishAsparagus

Categories: Side Dishes, The Mountain Kitchen Recipes | Tags: , , , , , , | 11 Comments

Meatless Monday ~ Spicy Pepper Jack Mushroom and Spinach Quesadillas

Every now and then the Mexican beast wakes up and we have to feed it. If you are craving Mexican food on Meatless Monday, try this recipe for Spicy Pepper Jack Mushroom & Spinach Quesadillas. Here is how I made them:

Spicy Pepper Jack Mushroom and Spinach Quesadillas

  • Servings: 2-4
  • Difficulty: easy
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TMK-MM-SMOQ-3Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 8 ounces, mushrooms, sliced
  • 1/2 of a medium onion, diced
  • 1 6-9 ounce bag Baby Spinach
  • 4 (10 inch) flour tortillas*
  • 7-8 ounces, pepper jack cheese (I used slices)
  • salsa, black olives, scallions, sour cream, jalapenos, cilantro, limes  or any toppings you wish to add for serving

Directions:

PREPARE FILLING:

  1. Heat olive oil in a large skillet, over medium high heat add onions.  Sprinkle with salt and pepper, then saute over medium-high heat for 2 minutes. Add the mushrooms to the pan and continue to cook until the mushrooms are cooked through, about 5 minutes.TMK-MM-SMOQ-2
  2. Add a handful of spinach to the pan at a time. Let it cook down before adding the next batch. (This process will go very quickly). Cook spinach until it is wilted, but still bright green.
  3. Remove the pan from the heat. Pour the filling mixture into a sieve over a bowl and allow to drain and cool, about 5 minutes.

ASSEMBLE QUESADLLAS:

  1. Using a paper towel, smear about 1 tablespoon of olive oil into the bottom of a large cast iron pan**. Preheat the pan over medium heat.
  2. Place the one tortilla in the preheated pan.TMK-MM-SMOQ-4jpg
  3. Quickly, add the cheese and 1/2 of the filling mixture, leaving about a 1/2 inch of space around the perimeter of the tortilla.
  4. Add additional cheese on top of the filling mixture, then top with another tortilla.
  5. Let the quesadilla cook for about 1 – 1 ½ minutes before flipping***.TMK-MM-SMOQ-5
  6. Flip and allow the other side to crisp for 1 – 1 ½ minutes.
  7. Carefully slide onto a plate.
  8. Repeat with remaining tortillas and other 1/2 of the filling.
  9. Slice quesadillas into four wedges (We always use a pizza cutter to slice it up as you would a pizza.) Garnish with any toppings you choose. and serve immediately.

* With tacos, we always use corn tortillas. But with quesadillas, you need the pliability of flour tortillas to hold the cheese and the filling together. It needs to withstand the flip

**Flour tortillas absorb a lot of oil, so you only want to lightly coat the pan with oil. I used cooking spray to get the best coverage without over greasing.

***The half-moon technique is easier to flip than a quesadilla made with two tortillas. Just spread your filling over half of the tortilla, then fold the other half over the filling. When the time comes to flip the quesadilla, slide a spatula under the open side, then flip the quesadilla over on the fold.

This is a quick and easy recipe. One that will definitely satisfy your inner Mexican cravings on Meatless Monday!

DMS

TMK-MM-SMOQ-6

Categories: Meatless Monday Recipes | Tags: , , , , , , , , | 6 Comments

Meatless Monday ~ The Tomato Tart and The Unexpected Pie

David and I have been enjoying heirloom tomatoes for the first time this summer. If you can get past the way they look they are really delicious and have a much more intense flavor that your normal “Better Boy” or “BeefSteak” varieties. I’ve got to be honest, some of those heirloom tomatoes are just down right ugly and are not very appetizing. Do you have that problem too?

Anyway, since discovering the PERFECT PIE CRUST recipe, when I made that cherry pie for the Fourth of July, I decided to revisit a Spinach and Tomato Tart I made for Meatless Monday, last year. If you click on the link I just gave you that leads to the old recipe, you will notice I originally used a store bought pie crust to make my tart. This time I wanted to use the new recipe for pastry dough and make this tart again with a more tasty crust. I was also hoping to improve on the presentation. The first time I made this tart, I cut it while it was too hot and it just didn’t look all that appetizing (How embarrassing!).

TMK-MM-TARTDoughI made the pie crust the day before, covered it in plastic and placed it in the refrigerator, until time to make the tart. The recipe makes two 10″ pie crusts. My original plan was to make the crust for the tart and save the unused 1/2 of the dough for a pie for a dessert this coming weekend.

Things to did not go as planned. I wanted to use an actual tart dish this time. The problem was that the tart dish was not deep enough and didn’t hold as much filling as the dish I used last time I made this tart. My plan fell apart when I started pouring in the egg mixture into the tart. It was about to overflow and I hadn’t even added the tomatoes yet!

I paused for a moment to think about what I was going to do. Then, I quickly opened a utensil/gadget drawer and pulled out the turkey baster. Using the turkey baster, I siphoned out enough of the egg mixture from the tart to allow me to put the tomatoes in the tart. I didn’t expect was having left over filling and tomato. What was I going to with the rest of the filling and tomato slices? Luckily, I had already blind baked the second crust, with the intention of using it for a dessert pie. Not anymore!! I pulled out some parmesan cheese, feta cheese and some Caesar dressing from the fridge and concocted a tomato pie! Here are the two recipes for you to try. Oh, and don’t worry, they are portioned out properly so you won’t run into the same issues I did. 😉

Spinach Tomato Tart

  • Servings: 6-8
  • Difficulty: easy
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Ingredients:

  • 1 (10 inch) pie crust – Click HERE to try the Prefect Pie Crust recipe
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 small onion
  • 1 (9-ounce) bag of baby spinach
  • 2 large eggs
  • 1/2 cup half-and-half
  • salt and pepper to taste
  • 1/2 teaspoon dry mustard
  • 2 (8-ounce) packages of Swiss cheese
  • 2 sliced tomatoes, sliced 1/4″ thick

Directions:

  1. Preheat oven to 450°.TMK-MM-TARTrolldough
  2. Roll dough into a 10″ circle. Fit crust into a 9″ tart dish. Prick the bottom of the crust with a fork. Bake for 8 minutes. Set aside to cool.
  3. Reduced oven temperature to 375°.TMK-MM-TARTSpinach
  4. In a large skillet, heat butter and olive oil over medium heat until butter is melted. Add garlic; cook for 1 minute, stirring constantly. Add onion and sauté for 8 to 10 minutes, until onion is tender. Add spinach, in batches, stirring constantly, until spinach is wilted and all liquid is evaporated. Remove from heat. Dump the spinach into a sieve to cool and drain any excess moisture out.
  5. In n a medium bowl, whisk together eggs, half-and-half, salt, pepper, and mustard.TMK-MM-TARTAssemblyTMK-MM-TARTPieBake
  6. Lay a single layer of Swiss cheese on the bottom of the crust. You made need to tear to ensure the pie crust is covered as much as possible. Layer spinach mixture on top of cheese. Pour egg mixture over spinach. Place tomatoes in the mixture. Sprinkle tomatoes with salt and pepper. Top with cheese slices.
  7. Bake for 30 – 35 minutes, or until middle is set. Let cool for 10 -15 minutes before serving.

TMK-Tomato-Tart-Slice

Tomato Pie

  • Servings: 6-8
  • Difficulty: easy
  • Print

TMK-MM-TomatoPie

Ingredients:

  • 1 (10 inch) pie crust – Click HERE to try the Prefect Pie Crust recipe
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 small onion
  • 1 (9-ounce) bag of baby spinach
  • 2 large eggs
  • 1/2 cup half-and-half
  • 2 tablespoons Caesar dressing
  • salt and pepper to taste
  • 1/4 teaspoon oregano
  • 1/4 teaspoon basil
  • 2 sliced tomatoes, sliced 1/4″ thick
  • 1/2 cup Parmesan Cheese, divided
  • 2 ounces feta cheese, crumbled

Directions:

  1. Preheat oven to 450°.TMK-MM-TARTrolldough
  2. Roll dough into a 10″ circle. Fit crust into a 9″ pie pan and crimp edges of the crust. Prick the bottom of the crust with a fork. Bake for 8 minutes. Set aside to cool.
  3. Reduced oven temperature to 375°.TMK-MM-TARTSpinach
  4. In a large skillet, heat butter and olive oil over medium heat until butter is melted. Add garlic; cook for 1 minute, stirring constantly. Add onion and sauté for 8 to 10 minutes, until onion is tender. Add spinach, in batches, stirring constantly, until spinach is wilted and all liquid is evaporated. Remove from heat. Dump the spinach into a sieve to cool and drain any excess moisture out.
  5. In n a medium bowl, whisk together eggs, half-and-half, dressing, salt, pepper, oregano & basil.
  6. TMK-MM-TARTPieBakeSpread out 1/4 cup of the parmesan cheese onto the bottom of the cooled crust.  Place tomatoes on top of the cheese, then sprinkle tomatoes with salt and pepper. Pour egg mixture over the tomatoes.  Top with remaining 1/4 cup parmesan cheese and sprinkle with the feta cheese.
  7. Bake for 30 – 35 minutes, or until middle is set. Let cool for 10 -15 minutes before serving.TMK-Tomato-Pie-Slice

Both the Tart and the Pie were delicious, even if the pie was unexpected. 😉

DMS

Categories: Meatless Monday Recipes | Tags: , , , , | 4 Comments

Meatless Monday ~ Mexican Zucchini Boats

TMK-MM-MexicanZucchiniBoats
Remember the Mexican Zucchini Boats I tried that had meat in them? Well, I made them again, MEATLESS!
After my initial posting with the recipe that used beef a Mountain Kitchen fan put the bug in my head to use beans to make them meatless. I had already been thinking of a way to make them meatless and when she mentioned beans, I knew exactly what to do to make this recipe meatless. Instead of using ground beef, I used refried beans instead and changed the seasonings a bit.
Here’s how you make Mexican Zucchini Boats:

Mexican Zucchini Boats

  • Servings: 2-4
  • Difficulty: easy
  • Print

TMK-MM-MZB-IngredientsIngredients:

  • 4 medium zucchini, halved and scooped
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño pepper, seeded and diced
  • 1 (20.5-ounce) can Refried Beans – I used La Costena
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 1/2 cup salsa – I used Pace Picante – Medium
  • 1 cup grated cheddar cheese + a small bit to garnish
  • Fresh cilantro and sour cream to garnish
  • Fresh lime to garnish and juice over zucchini boat

TMK-MM-MZBoatsDirections:

  1. Preheat oven to 375 degrees F.
  2. Cut the zucchini lengthwise and use a small spoon or melon baller to scoop out seeds in the middle. Try to leave about 1/4 inch of flesh around the outside of the zucchini so they have some structure to them. Discard the scooped zucchini. If the zucchini does not lay flat and wants to roll around, simply sheer off some of the skin on the bottom, being careful not to cut into thTMK-MM-MZB-flate zucchini too much.
  3. In a medium skillet, warm olive oil over medium-high heat. Add the onions, garlic and peppers, and cook until they are soft, about 5-10 minutes. Season with a pinch of salt and pepper.
  4. In a medium pot add the beans. Pour in the sautéed onions, garlic and peppers and stir to combine (If using a different brand you may need to adjust the seasonings. Taste the beans to ensure the cumin and chili powder are needed.) Add cumin, and chili powder to the pot with the onions, garlic and peppers. Stir the mixture together constantly until the beans are warmed through, about 3-5 minutes. Add salsa and stir to combine. Stir over heat until warmed through.
  5. Turn off the heat and stir in cheddar cheese.
  6. Divide the bean filling between the zucchini. Place the zucchini on sheet pan and place them in the oven to bake for approximately 30-40 minutes or until the zucchini are cooked but still have some structure to them. Cooking too long will turn mushy. You actually want them to crunch a little in your mouth.
  7. Remove the boats from the oven. Garnish with sour cream, an extra sprinkle of grated cheese, fresh cilantro and a squeeze of fresh lime juice. Serve these while they are warm.

To me, these were better than the ones with meat in them. The texture was creamer and was sure comfort food after returning to work from Staycation last week.

DMS

Categories: Meatless Monday Recipes, Spanish Inspired Dishes, The Mountain Kitchen Recipes | Tags: , , , , | 6 Comments

Adult Mac and Cheese

TMK-HomemadeMacCheese-2

WARNING!!! THIS RECIPE IS NOT FOR CHILDREN 😉

 

Inspired by Ina Garten’s Grown Up Macaroni & Cheese, here is my version of Homemade Adult Mac & Cheese.

Homemade Adult Mac & Cheese

  • Servings: 6-8
  • Difficulty: easy
  • Print

Ingredients:

  • 1 Pound Penne Rigate  (You can use whatever type of pasta you like. I chose this type of pasta because the noodles hold so much cheese. The cheese can fill the inner tube and it also can ride into your mouth on the other ridges of the noodle)
  • 4 Cups whole milk
  • 8 tablespoons (1 stick) unsalted butter
  • 1/2 cup all-purpose flour
  • 12 ounces Gruyère cheese, grated (Emmi)
  • 8 ounces extra-sharp cheddar cheese, grated (Cabot)
  • 6 ounces blue cheese, crumbled (St. Agur)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 cup panko bread crumbs OR 5 slices white sandwich bread, crusts removed, toasted
  • 1/4 cup chopped fresh basil leaves

Directions:

  1. Preheat the oven to 375°
  2. Bring a large pot of salted water to boil (water should be fairly salty). Add the pasta and cook according to package directions until al dente. The best way to get the noodles perfect is to cook two to three minutes less than what the box instructions say. The carry over heat will finish the pasta perfectly.
  3. Heat the milk in a saucepan, but don’t boil it. Melt butter in a large pot (I used a Dutch oven with enamel finish). Whisk in the flour. Cook over low heat for 2 minutes, stirring constantly with a whisk.
  4. Whisk in the hot milk to form a thick and creamy white sauce and cook, stirring, for about 2 minutes more.
  5. Off the heat, add the Gruyère, cheddar, blue cheese,
  6. one tablespoon salt, pepper, nutmeg and a dash of cayenne pepper.
  7. Combine the sauce with the cooked pasta, and stir until thoroughly combined. Place the mixture into a 3-quart baking dish.
  8. Cube the bread, place it in a food processor fitted with a steel blade, and process until you have coarse crumbs.
  9. Sprinkle the bread crumbs over the pasta and bake until the sauce is bubbly and the bread crumbs are golden, about 35 to 40 minutes.
  10. Chop basil and sprinkle on top of the macaroni and cheese before serving.

This is the best macaroni and cheese I have ever eaten. Try it and see if you feel the same way!

DMS

 

 

Categories: Side Dishes, The Mountain Kitchen Recipes | Tags: , , , , , , | 6 Comments

Meatless Monday ~ Veggie Lasagna

TMK-MM-Veggie-LasagnaLast week, for Meatless Monday, I decided I was going to create my own version of Vegetable Lasagna. Most recipes I saw still used noodles in the layers. I wanted the vegetables I used to be the layers between instead, not realizing at the time, this makes this particular recipe gluten free. I hope this will appeal to any Mountain Kitchen Fans that are allergic to gluten.

This recipe may seem complicated, but it can easily be simplified by substituting store bought ricotta and using a jarred sauce if you do not have the time to prepare those ingredients. However, I do not recommend it, because fresh is better. But you know what? Every now and then I cheat too! 😉

Here’s how I made Veggie Lasagna:

Ingredients:

  • 5 cups prepared tomato sauce (approximate) – Recipe to follow or substitute with your favorite.
  • 3 small zucchini, sliced lengthwise 1/8″ thick
  • 3 small yellow squash, sliced lengthwise 1/8” thick
  • 1 small eggplant, sliced lengthwise 1/8” thick
  • 15-ounces ricotta cheese – Recipe to follow or use your favorite store brand.
  • 10-15 small fresh basil leaves
  • 16 oz mozzarella cheese, shredded
  • 1/4 cup freshly grated Parmigiano Reggiano
  • Oregano for garnish

Directions:

SALT THE EGGPLANT: Cut off both ends of the eggplant; then cut eggplant lengthwise into 1/8 inch thick slices. Put the eggplant pieces strainer in the sink and sprinkle both sides generously with salt. IMG_20131006_171605_807Let the eggplant sit with the salt on it for at least 30 minutes to draw out the liquid.After 30 minutes or longer, rinse the salt off the eggplant and pat dry with a paper towel. (Read more about salting eggplant HERE)

MAKE THE RICOTTA (skip if using store bought)

Homemade Ricotta Cheese – Ina Garten’s Recipe
Ingredients:

  • 4 cups whole milk
    2 cups heavy cream
    1 teaspoon kosher salt
    3 tablespoons good white wine vinegar or lemon juice

Ricotta Cheese Directions:

  1. Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
  2. Pour the milk and cream into a stainless-steel or enameled pot. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally.
  3. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
  4. Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta.TMK-RicottaCheese3

MAKE THE SAUCE (skip if you are substituting)

Sauce Ingredients:

  • 1/4 cup extra-virgin olive oil
  • 1 large onion, 1/4-inch dice
  • 2 garlic cloves, peeled and thinly sliced
  • 4-ounces shiitake mushrooms
  • Salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon red chili flakes
  • ¼ teaspoon cayenne pepper
  • 1/2 medium carrot, finely grated
  • 1 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
  • 1 (15-ounce) can tomato sauce
  • 1 bay leaf

Sauce Directions:

  1. In a large saucepan, heat the olive oil over medium heat. Add the onions, garlic and a good pinch of salt. Cook until soft and light golden brown, about 8 to 10 minutes.
  2. Add the thyme, oregano, basil, chili flakes, cayenne pepper and carrot, and cook 5 minutes more, until the carrot is quite soft.TMK-MM-Veggie-Lasagna1
  3. Add the tomatoes, juice and sauce to the pot. Bring to a boil, stirring often. Drop in the bay leaf and lower the heat and simmer for 1 hour.
  4. Once the sauce is done simmering, locate and discard the bay leaf.

Lasagna Directions:

  1. Preheat oven to 375 degrees.
  2. Slice zucchini lengthwise into thin strips (about 1/8 inch thick) using a sharp knife or a mandolin.
  3. Add enough sauce to cover the bottom of a 9×12-inch baking dish.TMK-MM-Veggie-Lasagna3 Place zucchini and squash slices, alternating and overlapping slightly over the sauce. You may need to cut some to fit the space. Dot with 1/4 cup ricotta. TMK-MM-Veggie-Lasagna4Tear some of the basil leaves and sprinkle the pieces onto the ricotta. Next, sprinkle with a light layer of mozzarella cheese. Top with a thin layer of sauce. Add a layer of eggplant on top of the sauce alternating direction. Dot with ricotta, sprinkle basil pieces, add mozzarella cheese and top with sauce. Repeat alternating between zucchini and eggplant. Don’t forget to alternate the direction of the veggies; this will make the layers stronger.
  4. Finish with sauce and a layer of cheese on top. Garnish with oregano and bake, uncovered, until lasagna bubbles and top browns, 50 to 60 minutes.TMK-MM-Veggie-Lasagna5
  5. Let stand for at least 10-20 minutes before serving.TMK-MM-Veggie-Lasagna7

I knew we wouldn’t eat the whole lasagna and I planned it that way. I took the left over lasagna and divided it up into individual servings. Placed each on a piece of wax paper and wrapped them for the freezer. TMK-MM-Veggie-Lasagna6Now David and I will have Meatless Monday lunches on the go for work! 🙂

DMS

Categories: Meatless Monday Recipes, The Mountain Kitchen Recipes | Tags: , , , , , , , , , , | 2 Comments

Meatless Monday ~ Grilled Summer Veggie Salad

The Mountain Kitchen - Meatless Monday - Grilled Summer Veggie SaladDavid and I were inspired by one of Bobby Flay’s shows we watch recently. We had hit the local farmers’ market again, so when we saw him grill veggies for a grilled Ratatouille salad we decided to make a similar salad but we put our spin on it.

As you can tell by the picture above, the rain held off just until we could get the last of the veggies off the grill. We could see it coming across the valley. We got everything off the grill and in the house. Then it poured for about 5 minutes. We were glad we were able to get our veggies grilled before the rain came. And I was glad it was over so quickly, so I could get my plated shot on the deck rail before eating. 😉

Here is our recipe for Grilled Summer Veggie Salad:

Grilled Summer Veggie Salad

  • Servings: 4-6
  • Difficulty: Intermediate
  • Print

The Mountain Kitchen - Meatless Monday - Grilled Summer Veggie Salad

The Dressing:

  • 1 large tomato
  • ½ tsp Dijon mustard
  • 1 tbsp white vinegar
  • 3 tbsp extra virgin olive oil
  • small handful basil, finely chopped
  • salt & pepper, to taste

The Veggies:

  • 4 small zucchini, cut in half lengthwise
  • 4 small yellow squash, cut in half lengthwise
  • 2 “baby” Japanese eggplants, halved lengthwise
  • 4 large shiitake mushroom caps
  • 2 white onions, sliced in ¼” or wider slices, rings left together
  • 1 pint cherry tomatoes
  • ½ cup olive oil
  • ½ teaspoon garlic powder
  • Salt and freshly ground pepper, to taste
  • ½ a loaf Crusty Italian or Ciabatta Bread, split in half horizontally
  • 1 large hand full of fresh SpinachThe Mountain Kitchen - Meatless Monday - Grilled Summer Veggie Salad

Directions:

  1. Make the Dressing*:  Cut the large tomato into quarters and place them into a sieve. Sprinkle a little bit of salt of the quarters and let sit for about 5 minutes. Squeeze each piece of the tomato and press to extract as much tomato juice as you can (You may use the back of the spoon to press the tomato into the sieve to release more juice). Discard sieve with tomato chunks and pulp. Poor the extracted juice into a jar with a lid. Add mustard, vinegar, oil, basil, salt & pepper. Place the top back onto the jar and shake well. Set aside.
  2. Heat a charcoal or gas grill to high.
  3. Mix olive oil, garlic powder, salt and pepper in a small bowl with a whisk. Whisk well.
    Using a brush, brush the all of the vegetables with oil mixture on all sides. Brush the cut side of the bread with the oil mixture, also.
  4. Place the zucchini, squash and eggplant on the grill, flesh-side down. Place the onion slices, and the pepper on grill. Cover and cook until the cut vegetables are charred, about 4 minutes.
  5. Flip the vegetables and cook, covered, until they are tender, another 2 to 3 minutes.
  6. Remove the veggies from the grill. Cover the grill and continue cooking the pepper, turning occasionally, until it is charred all over and tender, about 10 more minutes should do it. When the pepper is done, place it in a bowl, cover tightly with plastic wrap, and let steam for 10 minutes.
  7. Place the mushrooms on the grill and put the tomatoes in a grill basket (if you don’t have a grill basket stay tuned to tomorrow’s Kitchen Tip to find out what you can use instead). Grill, covered, shaking the basket occasionally, until charred and softened, about 5 minutes. The Mountain Kitchen - Meatless Monday - Grilled Summer Veggie SaladGrill the bread, cut-side down, until golden and toasty, about 3 minutes. At this point the mushrooms may be ready to take off. Their size will determine if more time is needed.
  8. Flip the bread and grill for one more minute. Transfer to the cutting board with the vegetables.
  9. Seed and chop the bell pepper; de-ring onions, chop zucchini, squash, eggplant and bread into bite size cubes. Slice mushrooms. Combine vegetables and bread in a large bowl, add in spinach, season with salt and pepper and toss.
  10. Plate. Shake dressing well and drizzle over salad.

The Mountain Kitchen - Meatless Monday - Grilled Summer Veggie Salad

This is a perfect summer grilled salad. It can also help use up some of those extra veggies you have on hand before they go bad. Give it a try for Meatless Monday or any day of the week!

DMS

*Dressing: Feel free to use any dressing you would like. David does not like the one I use (he’s cray cray) for this recipe. He made a quick vinaigrette with red wine vinegar and oil.

Categories: Meatless Monday Recipes, Side Dishes | Tags: , , , , | 2 Comments

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