Sunday, December 30, 2012

Quinoa with Butternut Squash



Quinoa with Butternut Squash
Not only is my tasting partner trying to be vegan, but a couple of our boys and their significant others are vegetarian as well, so Thanksgiving and Christmas pose a slight problem.  I serve a large number of roasted vegetables and vegetarian side dishes, but I always am looking for something to replace the turkey for vegetarians.  I have done the tofurkey route with limited success.  I personally don’t like the idea of a pretend turkey, so I have been looking for other alternatives.  Since I have been using quinoa lately, I thought this recipe would fit in nicely with my holiday menu, especially since I am already roasting butternut quash as a side.  For Thanksgiving, one of my sons girlfriend added to a recipe I had found, and I made even more changes at Christmas.  This recipe is the result.

 recipe after the jump

Saturday, December 22, 2012

Orange Marmalade



Pot of orange marmalade

Jars of Orange Marmalade cooling

We have been living in Southern California for more than 30 years, and have had both a lemon tree and an orange tree for most of those years.  My lemon tree has always been productive and I often place a basket of lemons out front for the neighbors to help themselves since there is only so much one can do with lemons after you have made lemon juice, lemon meringue pie and lemon sauces for fish.  The orange tree has only recently been producing more oranges than we can use in a day, so I decided to make orange marmalade, a spread that my tasting partner loves.  And because he loves the texture of the rind and he prefers a more tart marmalade, I used more oranges than most recipes call for, which results in a very dense, tart marmalade.  My tasting partner gives it rave reviews.

recipe after the jump

Thursday, December 13, 2012

Garbanzo Beans, Preserved Lemons and Olives



Garbanzo Beans, Preserved Lemons and Olives
I was recently thinking of some of the great dishes I made before my tasting partner went vegan on me, and realized I could modify them to fit his new dietary restrictions.  They might not taste quite as good, but certainly worth a try.  This dish, Garbanzo Beans, Preserved Lemons and Olives was originally prepared with boneless chicken thighs.  It’s a great dish, with wonderful Moroccan flavors, highlighted by the preserved lemons and olives.  I decided to make it without the dreaded chicken and instead, substitute cubed Seitan.  My tasting partner called it a success.  The flavors were just as delightful and the Seitan worked well.  I might try tempeh as well, which would also work.  I served it over white basmati rice, but couscous would also be delicious.

recipe after the jump

Thursday, December 6, 2012

Chermoula Eggplant with Bulgur and Yogurt



Chermoula Eggplant with Bulgur

There is much excitement among our three grown children and their significant others (all foodies) around my tasting partner’s foray into vegan and vegetarian foods.  And yes, to me, it most certainly is an invasion into an enemy camp (veganism) but one that I am dealing with.  I have discovered what my younger foodies have already known: the highly talented chef Yotem Ottenlenghi, author of both Plenty and Jerusalem cookbooks.  I recently prepared Chermoula Eggplant with Bulgur and Yogurt and it was a huge success.  The contrasting textures, between the silky smooth cooked eggplant and the bulgur salad, and the chermoula, a mixture of spices rubbed into the eggplant before cooking, was truly inspiring.   My tasting partner declared this a homerun and hopefully the foodies think so too.

Recipe after the jump