The Flexitarian Foodie

October 8, 2015

Maple Caramel Corn

A couple of days ago, I was randomly craving caramel corn. If you have never had homemade caramel corn but only the boxed/bagged version, this is something you may want to try.

Ingredients

1 Tbsp maple syrup

1 Tbsp packed light brown sugar

1 bag light popcorn, popped

Preheat the oven to 300 degrees Fahrenheit. After popping the microwave popcorn, allow the popcorn to cool for about 5-10 minutes. After the popcorn has cooled, transfer the popcorn into a large freezer bag (if you don’t allow the popcorn to cool, it will melt the bag). Drizzle the maple syrup and dust the brown sugar over the popcorn, and then seal the bag. Shake the bag until all of the syrup and sugar is evenly distributed over the popcorn. Pour the popcorn evenly onto a large sheet pan, and bake at 300 degrees for 2-4 minutes, being careful not to burn the popcorn. Using a spatula, immediately scrape the popcorn into a large mixing bowl so that it does not become stuck to the pan. Toss the popcorn in the bowl and serve immediately. Serves 2-3.

October 2, 2015

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Fall Minestrone Soup

1 bunch kale, stems removed

2 medium zucchini, chopped

1 medium onion, chopped

1 48 oz can diced tomatoes, with juice

1 head cauliflower, chopped

1 can garbanzo beans, rinsed and drained

3 whole cloves garlic, peeled

1 teaspoon dried rosemary

1 teaspoon dried Italian seasoning

salt and pepper, to taste

1 Tbsp olive oil

Tomato juice (optional)

On a large sheet pan, season the cauliflower with half of the olive oil, salt, and pepper. Place whole cloves on the sheet pan as well. In a 400 degree oven, roast the cauliflower and garlic until the vegetables are fork tender (about 20-30 minutes). While the cauliflower is roasting, soften the onion in a large soup pot in olive oil, salt, and pepper for about 5 minutes. Add the kale and cook until wilted (another 3-4 minutes). Add the zucchini and cook 3-4 minutes. Add the tomatoes with their juices. Then, add the roasted cauliflower, herbs, and garbanzo beans. Simmer until flavors are well combined, about 20-30 minutes. If desired, add tomato juice for a more soup-like consistency.

January 16, 2015

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Hearty Split Pea Soup

Ingredients
1 large sweet potato, cut into half-inch cubes
2 cups small brussel sprouts, halved
4 small carrots, chopped
1 large onion, chopped
2 medium ribs celery, chopped
2 cups ham, cut into half-inch cubes
1 10 oz bag frozen corn
1 14 oz bag frozen peas
1 20 oz bag split peas
4 cups water
2 32 oz boxes of chicken stock
1 tsp ground mustard
1 tsp celery salt
1 Tbsp fresh thyme
1/4 fresh parsley
1 1/2 Tbsp yellow mustard, such as French’s
2 Tbsp white vinegar
salt and pepper to taste
1 Tbsp olive oil

Heat the olive oil in a large pot over medium heat. Add the sweet potatoes and cook, stirring occasionally, about 3-4 minutes. Add the brussel sprouts and carrots and cook an additional 4-5 minutes. Add the onions, ham, and celery and cook an additional 3-4 minutes. Add 1 box of chicken stock and the water to the pot. Rinse the split peas in a colander and sort them. Add the split peas to the pot and bring to a boil. Boil soup for about 30 minutes (or according to package instructions) with lid partially ajar. Add the ground mustard, celery salt, and thyme and cook for an additional 20 minutes with lid on. Add frozen peas and corn and cook an additional 10 minutes with lid on. Add mustard, parsley, white vinegar, and as much of the remaining chicken stock as needed to reach the desired consistency.

January 15, 2015

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Asian Fusion Salmon Burgers

Ingredients
1/4 cup raspberry preserves
1 Tbsp orange juice (I was out so I substituted clementine juice)
juice of 3 lemons
zest of one lemon
1 Tbsp soy sauce
2 tsp hoisin sauce
2 Tbsp garlic teriyaki sauce
1 medium sized garlic clove
salt and pepper to taste
Frozen salmon burgers

Combine all ingredients (except for the salmon burgers) in a small mixing bowl. Heat the sauce over medium heat for a minute or two. Reduce heat to medium-low and reduce sauce by half. In a separate skillet or grill pan, cook salmon burgers according to package instructions. To serve, pour sauce over salmon patties. Serve on a bun if desired.

December 13, 2014

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Baked, Layered Sweet Potato and Black bean Tostadas with Guacamole

Serves 4-6

Ingredients

2 large sweet potatoes, evenly chopped
1/2 medium red onion, diced
1 can black beans, rinsed and drained
1 cup frozen corn
1/2 cup prepared guacamole
1/2 cup crumbled cotija cheese
1 tsp cumin
1 tsp ancho chile powder
1/2 teaspoon cayenne pepper
Salt and pepper to taste
8 small corn tortillas

Preheat oven to 400 degrees. Sprinkle the sweet potatoes with the cumin, ancho chile powder, cayenne pepper, salt, and pepper. Toss to coat. Put in the oven and bake until tender (about 25 minutes total).

After the sweet potatoes have been baking for about 12 minutes, warm the black beans, onion, and corn over medium heat in a medium skillet. Season with salt and pepper. Saute for about 6-8 minutes, stirring occasionally. Remove the skillet from the heat and transfer the contents to a medium mixing bowl. Mash the black beans and corn until roughly blended and set aside.

Place the tortillas on a medium baking pan in a single layer. Heat for about 5 minutes or until warm. Remove both the baked sweet potatoes and the warm tortillas from the oven.

To assemble the layered tostadas, first place a tortilla on a plate and spread evenly with about three tablespoons of black bean and corn mixture. Place a second tortilla on top of the the first tortilla and spread evenly with about 2 tablespoons of guacamole. Scatter about 1/4 cup of the sweet potatoes on top of the guacamole and then sprinkle with about 2 tablespoons of cotija cheese. Assemble the remaining tostadas in the same manner and serve.

November 20, 2014

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Mediterranean Chickpea Salad

Mediterranean Chickpea Salad
Serves 4-6

Ingredients
1 can garbanzo beans, rinsed and drained
1 medium red onion, sliced
1 large cucumber, chopped
1 medium tomato, chopped
1/4 cup pitted kalamata olives, diced
1/2 teaspoon dried oregano
1 Tbsp chopped fresh dill
1/4 cup crumbled feta
1 Tbsp red wine vinegar
salt and pepper to taste

Combine all ingredients in a medium mixing bowl. Chill if desired and serve.

November 13, 2014

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Southwest Grits

Southwest Grits
Serves 1-2

Ingredients

1/4 cup quick cooking grits
1 cup water
1 Tbsp cream cheese
2 Tbsp bottled salsa
2 tsp canned chopped roasted green chiles
2 Tbsp shredded pepper jack cheese
1/4 cup frozen corn
1/4 cup chopped fresh tomato
1/2 avocado, chopped

Prepare grits according to package instructions. Once cooked, stir in cream cheese and remaining ingredients through chopped tomato. Cook until corn is warmed through, about 1 to 2 minutes. Top with fresh avocado and serve.

November 6, 2014

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Kale and Goat Cheese Omelette with Red Onions and Mushrooms

Kale and Goat Cheese Omelette with Red Onions and Mushrooms
Serves 1

Ingredients
1 large leaf kale, chopped
2 Tbsp thinly sliced red onion
2 Tbsp portobello mushrooms, chopped
1 Tbsp goat cheese, crumbled
1 Tbsp milk
1 Tbsp olive oil
Salt and pepper

In a small skillet, heat half of the olive oil over medium high heat. Add the kale and season. Saute the kale for 2 minutes. Add mushrooms and saute an additional minute. Stir in onions and cook for one more minute. Remove from heat and set aside.

Crack two eggs in a small mixing bowl and lightly beat. Stir the milk into the eggs. Season with salt and pepper.

Heat a medium, oiled skillet over medium high heat. Pour the egg mixture into the pan and wait until the edges start to set. Reduce heat to medium. Add the cooked vegetables to the egg and sprinkle the crumbled goat cheese over the top. Once the eggs start to firm, fold the egg over to make an omelette. Cook until finished (when the cheese starts to melt).

November 5, 2014

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Chipotle Cream Cheese

Chipotle Cream Cheese
Serves 4

1 Tbsp Fire roasted chopped green chilies
1/4 cup cream cheese
1 Tbsp chopped banana peppers
1/2 of 1 chipotle chile in adobo sauce, chopped
1 teaspoon adobo sauce

Combine all ingredients together in a small bowl. Spread over bagels or cornbread.

November 2, 2014

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Black Bean Dip

Smoky Black Bean Dip
Serves 6-8

Ingredients
2 cans black beans, rinsed and drained
1 medium red onion, diced
Salt and pepper, to taste
2 tsp ancho chile powder
1 tsp cumin
3/4 tsp garlic powder
1/4 tsp cayenne pepper
1 Tbsp cilantro, roughly chopped
1 tsp light packed brown sugar
1 tsp pickled jalapeños, chopped
1 tsp pickled jalapeño juice
1 Tbsp Worcestershire Sauce
1 Tbsp Liquid Smoke
1 tsp olive oil

Pour black beans and minced onion into a medium saucepan. Season with salt, pepper, and olive oil. Cook over medium-high heat until heated through, about 3-4 minutes. Pour beans into a medium mixing bowl and mash with a potato masher until smooth. Season with remaining ingredients. Serve warm.