Vegan callabacitas

Vegan New Mexican Callabacitas

Summer months can bring about an

abundance of wonderful fresh vegetables.

This dish is an easy, tasty side dish, or can be transformed

into a cold salad picnic dish with a little vinaigrette.

Recipe makes about enough for 4-5 servings.

2 ears fresh sweet corn, cut kernels from cob

1 small eggplant, pealed and cubed

1-2 small yellow summer squash or zucchinis, cubed

1 large tomato diced

1 onion, small diced

1 clove garlic

2 small red peppers chopped fine

1/4 C olive oil

1/2 C green chili chopped

Heat oil over medium heat, add onion, garlic. Toss about 4 minutes. Add eggplant

And brown slightly, add corn, squash, peppers, tomato and chili. Cook for about

10-15 minutes, covered, until done! See my orzo pasta salad for vinaigrette recipe!

Enjoy! Happy cooking! Happy Summer! Salt and pepper to taste.

You can add shredded cheddar cheese, 1/4 C grated Parmesan cheese,  1/4 C of Cream, and 1/8 C Butter
for a delicious non vegan version! 

Please click on my links below for some beautiful NM style serving dishes!
Thank you for your support!

Banana Blueberry Bread

Banana Blueberry Bread

Adapted from Giada DeLorentis at Home

This time of year (Middle of Summer)

Bananas ripen quickly…Also

Blueberries are in season. This

recipe is a great way to make good

use of both these yummy fruits!

Enjoy!

1.5 C Flour

  .5 t salt

   1 t baking powder

  .5 t baking soda

   1 t cinnamon

  .5 t nutmeg

 2 eggs

.5 C vegetable oil

.5 C sugar

2 ripe bananas mashed

2 t Vanilla extract

1 C Blueberries, rinsed, drained and dried in a paper towel, Toss in a little flour before adding

to batter.

Whisk all dry ingredients, then mix all wet ingredients until well mixed. Add flour mixture

to the egg/oil mixture. Add Washed, drained, and dried blueberries to batter. Grease and flour

a bread baking pan. Fill baking pan with batter. Bake at 350 degrees for 1 hour. Let cool.

Enjoy!

Veggie Sandwich

• Veggie Sandwich (Vegan)

This is one of my favorite summertime treats! I am trying to lighten up my diet and this is a very easy way to do it! Enjoy!

Serves 1

2 slices vegan bread, high fiber

1/2 avocado sliced or mashed

1 small tomato sliced

1/4 c hummus (preferably freshly made) see recipe below

1 slice purple onion

1 T Dijon mustard

1/4 red bell pepper sliced thin

1/4 cucumber sliced thin

1 carrot grated

about 10 leaves of organic spinach 

Spread bread with mustard and hummus. Arrange vegetables on bread and enjoy!

Hummus: 1 can garbanzo beans, 1/4 lemon, juiced, 1/4 C Olive Oil. 1 clove Garlic.

2 T Tahini (Sesame Butter) Blend all Ingredients in blender until smooth! Add roasted peppers

if you like!

Also, you could make a grilled variation of this fresh sandwich, by grilling Eggplant, Zucchini, Peppers!

Arugula, Pear and Fig laced Goat Cheese salad with walnuts and champagne Pear Vinaigrette

Pear and Goat Cheese Salad

This salad is a sweet salad, very refreshing and rich!

You can purchase the pear dressing at Trader Joes,

Or make a home made version, recipe included.

1 Ripe Pear

2 T Fig infused Goat Cheese, I found this at Costco.

    To make your own version, mix 1 ripe fig, 1 T honey with 1/4 C Goats Cheese.

2 T chopped walnuts

1 C Arugula

3 T Dressing

Recipe for Pear Vinaigrette:

1/4 C Water

1C Pear Puree

1/8 Champagne Vinegar

1/4 C Light Olive oil

1 t Brown Sugar or honey

1/4 t salt

1/4 t pepper

1/4 C Lemon Juice

Blend in food processor or blender till smooth. Store in the fridge for up to 1 week.

Can add crumbled gorgonzola cheese as well!

 Crumble goats cheese and dice pears. Place all in a salad bowl,drizzle with dressing, top with walnuts!

Enjoy! Happy cooking! 

Eggs florentine

Eggs Florentine

This recipe is adapted from Giada DeLorentis

Ingredients
Vegetable oil cooking spray
4 slices bacon 
3 tablespoons olive oil
1 shallot minced
3 cloves garlic, minced
5 cups (5 ounces) baby spinach
3/4 cup heavy cream
2/3 cup grated Romano cheese
1 tablespoon kosher salt
Freshly ground black pepper
1 tablespoon fresh lemon juice
4 eggs, at room temperature
2 tomatoes, trimmed and cut into 1-inch thick slices
Directions
Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a baking sheet with vegetable oil cooking spray.
Arrange the bacon in a single layer on the prepared baking sheet and bake until crispy, about 6 to 8 minutes. Remove from the oven and cool completely before crumbling into small pieces.
In a medium skillet, heat the olive oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the garlic and cook about 30 seconds. Add the spinach and cook until the spinach has wilted, about 1 to 2 minutes. Stir in the heavy cream and bring the mixture to a simmer. Cook, stirring occasionally, until the mixture thickens slightly, about 5 minutes. Remove the pan from the heat and stir in the cheese. Season with salt and pepper, to taste.
Fill a small saucepan with 3 inches of water. Add 1 tablespoon salt and the lemon juice. Bring the water to a simmer over medium heat. Crack an egg in a small bowl, taking care not to break the yolk. Slowly slide the egg into the water. Using a wooden spoon, carefully stir the water around the egg. Cook for 2 to 2 1/2 minutes until the white has set and the yolk is still soft. Using a slotted spoon, remove the egg from the water and drain on paper towels. Repeat with the remaining eggs.
To serve, place a tomato slice on each salad plate and season with salt and pepper. Spoon 1/4 of the spinach sauce over the tomato slice. Top with a poached egg and sprinkle with the crumbled bacon 
Happy cooking! 

Puff pastry sticky buns

Puff Pastry Sticky Buns

This recipe is from Ina Gartens' The Barefoot Contessa. Super easy and yummy! Thanks Ina!
I  really wanted to add this to my blog, so I can have this recipe around for a while!



1 pkg puff pastry, thawed and chilled
12 T butter, un salted and softened
1/3 c light brown sugar, plus 1/3 cup brown sugar
1 C chopped pecans
1/2 c raisins
1 t. Cinnamon

 Mix butter and brown sugar together till fluffy,  place 1 T in the bottom of each muffin cup, add chopped pecans

Place dough on counter, unroll and brush with melted butter. Sprinkle brown sugar, raisins,
and cinnamon all over. Roll up jelly roll style. Cut in half, the half again then again, until you have sliced the whole roll. Repeat with other sheet of dough. Place all 12 into muffin tins, pat down.
Bake at 400 degrees for abut 30 minutes. Turn out on to a large pan, upside down to serve. Enjoy!
Happy cooking! 

Roasted asparagus with panko

Roasted asparagus

With garlic and panko

Adapted from Mario Batalis 

March edition of food and wine 2013

2 lb Asparagus

2T Extra Virgin Olive Oil

1/4 C butter

1/4 C Olive oil

7 Anchovies 

2 Cloves Garlic, minced

1 C Panko bread crumbs

1/2 C grated Romano cheese

1T chopped Parsley

2 t lemon Zest

Juice of 1/2 Lemon

Toss Asparagus with 2 T olive Oil. Place on large sheet pan and roast for 20 minutes on 425 degrees in oven, or 10 min in convection oven until brown.

In a large skillet, add 1/4 C Olive Oil, 1/4 C butter, stir over medium heat.  Add anchovies and cook until dissolved. Add garlic, cook until golden, add panko and toss until golden. Transfer asparagus to platter, squeeze lemon juice, top with Panko, Romano cheese, lemon zest and parsley. Lovely, enjoy!