Keep It Simple Foods » Vegetarian

Game Day Eats

Jen @ Keepitsimplefoods — Fri, 03 Feb 2012 01:17:18 +0000

Maybe you’re hosting this year. Or maybe you’re a guest. Either way, you’ll need sustenance to get you through Super Bowl Sunday. It is like six hours long, after all. Allow me to help with your game day menu.

First, start with something light to wake up the palate and tantalize the tummy.

Something like this spicy boiled peanut hummus.

Or this wheat berry and tomato basil salad.

I’m a big fan of this Israeli cous cous salad with oranges, white beans, and mache.

Next, move on to the main course. Hearty, manly, football food.

These spicy black bean burgers are a solid choice.

Apple, apple butter, and brie paninis are sure to please the crowd.

And guests will think these vegan sloppy joes taste just like the real thing.

Wash it all down with some sweet raspberry iced tea.

And move on to the dessert table.

Chocolate éclair cake, anyone?

Or how about a few white chocolate- dipped Oreo truffles?

These ginger and molasses cookies sure look good too!

By now you’ll probably need to undo that top button of your jeans and take a break on the couch. Happy Super Bowl Sunday!

Brown Sugar and Vanilla Bean Rice Pudding

Jen @ Keepitsimplefoods — Mon, 30 Jan 2012 03:01:36 +0000

One of the foods we enjoyed most on our honeymoon was rice pudding. We ate buckets full in Istanbul. It’s one of those desserts that sort of gets forgotten about or skipped over on for more exotic temptations on the menu. Compared with some of the fancier desserts with fussy ingredients, rice pudding can seem a little plane. I assure you it is anything but.

Rice pudding is heart and soul in a bowl. It’s creamy, warm, and sweet. It’s something you’d feed your kids or your dinner guests because it’s unpretentious, yet unexpected. You could eat it out of a plastic bowl, lounging on the couch after a Tuesday night supper. Or you could serve it in crystal at a dinner party. The simplicity of rice pudding is always impressive and there’s no mystery, making it one of the most straight forward foods I’ve ever eaten. And almost all the ingredients are sitting in your kitchen right now. How about that?

For me this recipe was a great start, but I may tweak it as I go along to get it just like I remember eating in Istanbul.

Ingredients: (makes 4 to 6 servings)

3/4 cup uncooked white rice

2 cups milk (divided)

1/3 cup brown sugar

pinch salt

1 egg (beaten)

1 Tablespoon butter

1 vanilla bean (split open the bean and scrape out the insides)

handful of raisins for garnish

Directions: First, boil the rice in 1 1/2 cups of water, until most of the water is absorbed and the rice is cooked.

Add 1 1/2 cups milk to the rice.

Add in the sugar and salt and cook over medium heat until thick and creamy (15 to 20 min).

Stir in remaining milk, egg, butter, and vanilla bean.

Garnish with a few raisins.

Fall in love with rice pudding.

Mushroom, Onion, and Swiss Melt with Glazed Figs

Jen @ Keepitsimplefoods — Sat, 28 Jan 2012 01:15:33 +0000

The apple, apple butter and brie panini I had at the farm rekindled my taste for hot sandwiches. They’re so simple, so comforting and you can make them so many ways. You get the idea.

Ingredients: (makes 2 sandwiches)

4 slices thick, whole wheat bread

2 cups chopped mushrooms

1 Tablespoon butter

1 Tablespoon Worcestershire sauce

1 cup chopped onion

4 slices baby Swiss cheese

2 roasted, glazed figs

Directions: In a pan, cook the mushrooms and onions in butter and Worcestershire sauce until tender.

Once cooked, spoon the mushroom and onion mixture onto each slice of bread. Then, top each with slice of cheese.

Broil for 5 to 10 minutes, until cheese melts and bread become toasted.

Next, add the figs. I found these roasted, glazed figs at Whole Foods. They were sweet and spiced with a gorgeous sticky glaze that reminded me of Christmas.

Slice the figs and lay on top of the melted cheese.

Assemble the sandwiches and finish them off in a pan. Toast them on each side until golden brown.

Slice in half and behold the glorious melted cheese.

A beautiful thing.

Serve with a side of kale chips or regular chips. A crisp beer would also pair nicely.

There you go- a gooey, cheesy, mushroom sandwich with sweet figs and warm, toasted bread. I don’t think it gets better than this.

Meyer Lemon, Olive Oil, and Cornmeal Snack Cake

Jen @ Keepitsimplefoods — Wed, 25 Jan 2012 13:37:27 +0000

‘Tis the season for Meyer lemons and so I set out to make a lemon coffee cake. At first, I planned on one infused with rosemary, but all the recipes I found were crazy complicated and time consuming. I don’t have that kind of patience in the morning. So, I got out my mixing bowls and began experimenting by building on recipes I already knew and ingredients I had on hand. Thankfully, I had recently picked up a jar of lemon curd which made this recipe truly sing. For those of you who haven’t tasted lemon curd (please do so!) it is a delicious, creamy, lemony emulsion that is sweet, yet has enough tang to make your jaw tingle when you eat it. Oh yeah.

The result of my culinary efforts could just as easily be called a breakfast cake. In fact, I ate it for breakfast two mornings in a row. The beauty of this recipe is has bright, lemon flavor, but isn’t overly sweet. I also like the added texture from the cornmeal. Oh yeah –the best part- it isn’t complicated or time consuming.

Ingredients:

2 eggs

1/2 cup sugar

2 Tablespoons lemon curd

zest and juice of 1 Meyer lemon

1/3 cup buttermilk (or milk)

1/3 cup extra virgin olive oil

1 1/4 cup flour

1/2 cup cornmeal

1 1/2 teaspoons baking powder

1/8 teaspoon salt

Directions: Preheat oven to 400 degrees F. In a mixing bowl, beat the eggs for two minutes. Then, add in the sugar, lemon curd, milk and olive oil. Beat together for another two minutes. Then, slowing add in the flour, baking powder, cornmeal, and salt. Blend until creamy.

Pour the mixture in a buttered or oiled baking dish. I used a pretty pie dish that I received this year as a wedding gift.

Smooth out the top.

Bake at 400 degrees for 25 minutes. At the midway point, cover with parchment so that the top doesn’t get too brown.

Allow to cool slightly. Serve with a dollop of lemon curd and a few lemon slices for a pop of color.

Enjoy this lemon cornmeal cake anytime you like!

Mushy Peas

Jen @ Keepitsimplefoods — Mon, 23 Jan 2012 02:21:29 +0000

As you well know- if you’ve been reading this blog any time at all- I’m obsessed with British culture. (I’m currently watching the Forsyte Saga, so good!) Including the food.

I first tried mushy peas while in London a few years back. At first, I was skeptical. Mushy peas isn’t a flattering name- sounds about as appetizing as a jar of baby food. But I assure you it’s much tastier than that. And pairs perfectly with fish and chips.

Ingredients:

1 10 oz bag of frozen peas

1/2 teaspoon salt

1/3 cup cream

1 Tablespoon butter

Directions: Boil the peas on the stove top with salt for about 3 minutes, until tender.

Drain and transfer to a food processor. Add the cream and butter and pulse until just blended. A few whole or partially whole peas should remain. Don’t puree it to death.

Serve as a side dish with these panko baked fish sticks and home style potatoes.

Double Chocolate Cookies with Pistachio and White Chocolate

Jen @ Keepitsimplefoods — Sat, 21 Jan 2012 14:41:09 +0000

In continuing my love affair with pistachios (more specifically- pistachios and chocolate), I came up with a cookie recipe so decadent it will make your knees weak. I’m talking big, but I tell the truth. These are so rich, you may not be able to eat more than one. And that’s not a bad thing!

I also love that these are a pinch more interesting than your average chocolate chip cookie. The pistachios, white chocolate, and cardamom make these a stand out favorite.

Ingredients: (makes about 12 cookies)

1 stick butter (softened)

1/3 cup brown sugar (packed)

1/3 cup sugar

1 egg

1 teaspoon vanilla

1 and 1/4 cup self-rising flour

3 Tablespoons cocoa powder

1/4 teaspoon salt (skip this if using salted pistachios)

1 cup chocolate chips

1 cup white chocolate chips

1/2 cup pistachios (shelled and chopped)

1/8 teaspoon cardamom (or 1/2 tsp instant espresso powder)

Directions: Preheat oven to 350 degrees. Cream the egg, sugars, butter and vanilla together until fluffy and creamy. Add in the flour, cocoa powder, salt, and cardamom. Mix well. Then, add in the chocolate chips, white chocolate chips, and pistachios. Stir until just combined.

Cover and chill the dough for about 10 minutes. Spoon two inch balls of the dough onto a cookie sheet. Bake for about 10 minutes.

Allow to cool slightly before serving.

Indulge.

Apple, Apple Butter, and Brie Paninis

Jen @ Keepitsimplefoods — Thu, 19 Jan 2012 01:01:13 +0000

I always enjoy trips to my husband’s family farm. Not only for the fresh air, quiet nights, and cuddly farm animals, but mainly for the good eats. It seems like every time we visit, we feast. This time was no exception. However, this time it was my husband’s father who did the cooking.

He grilled up these apple, apple butter, and brie sandwiches for lunch. I was pleased, for once, that my only job was to photograph- rather than to cook and photograph. (Which can often get tricky!) I was especially pleased with how well these turned out. They were heaven. Hands down the best sandwich I’ve had all year and maybe the best yet. The apple butter was an unexpected addition that made this recipe truly special. It added spice, sweetness, and creaminess that contrasted perfectly with the mild brie and crisp pink lady apples. The simplicity of it made it taste even better. Let me tell you, it was an absolute treat to discover this recipe. I do hope you’ll make it soon.

Ingredients: (makes 6 sandwiches)

2 baguettes sliced lengthwise (multigrain, white, or wheat)

1 pink lady apple (or other sweet apple) cored and sliced paper thin

1 hunk of brie sliced

apple butter

Directions: Smear a generous amount of apple butter on the bottom side of each baguette and layer with the apple slices.

Next, add a layer of sliced brie.

Broil open faced for 5 to 10 minutes, until the cheese starts to melt. Next, put the sandwiches together and slice into thirds. Then, finish them off on a griddle or in a pan, toasting on each side.

Serve hot and enjoy! These pair well with a steamy cup of soup or some crispy sweet potato chips.

Lentil, Quinoa, and Mushroom Sliders

Jen @ Keepitsimplefoods — Mon, 16 Jan 2012 02:17:50 +0000

I’ve been working hard on a new recipe for veggie burgers. I usually make them with chickpeas, but my husband doesn’t like the texture. They tend to be somewhat dry. But he likes lentils, and lentils have a smoky, almost meaty taste. And the texture is ideal. Makes sense to use them in a veggie burger. In this case, I made sliders and added quinoa for a bit extra texture and protein.

Ingredients: (makes about 10 sliders or 5 burgers)

1 cup dried lentils (cook until tender and drain)

1/2 cup dried quinoa (cook and drain)

1 cup chopped mushrooms

1 cup chopped onion

1 clove garlic, minced

1 egg

1 bunch fresh flat leaf parsley, chopped

1/3 cup sunflower seeds

1 Tablespoon soy sauce

1 teaspoon honey

1 Tablespoon dijon mustard

dash salt and pepper

swiss cheese (to melt on top of the sliders)

Directions: After preparing the lentils and quinoa, combine all ingredients in a bowl and mix well.

Form the mixture into small patties and place in a heated skillet. The egg helps hold the mixture together, but it won’t be as sticky as ground beef, so you’ll have to be gentle when forming the patties and when flipping them in the pan. (Start with one egg,. If the mixture isn’t sticky enough to bind together, add a second egg.)

Cook patties for about 4 minutes (on high heat) on each side. The sides should start to brown and crisp up.

Melt a slice of swiss cheese on top.

You could serve these on a bun with all the fixins, but I served mine on a leaf of bibb lettuce with a side of pickled okra and some spicy mustard. You could also serve these on top of a leafy green salad.

Grapefruit and Avocado Salad

Jen @ Keepitsimplefoods — Fri, 13 Jan 2012 12:40:17 +0000

Grapefruit is currently in season and I couldn’t be happier about it. There’s something warm and bright about citrus in the winter, no? It almost makes you forget about the freezing, icy air outside. About a week ago, I got a sudden craving, picked up a bag of juicy, ruby reds and ploughed through them without coming up for air. Grapefruit for breakfast and dessert. Grapefruit in the morning and afternoon. We are on our second bag this week with no sign of slowing down.

But grapefruit isn’t filling on its own. I eat one, two, three and, still, I’m hungry! (Though now I understand the allure of the new year’s grapefruit diet- so tasty.) So, I added a bit of avocado and arugula to the mix for a tasty, citrus salad that satisfies. Now I can have grapefruit for lunch!

Ingredients: (1 large salad)

1 grapefruit, peeled and chopped

1 bag of arugula (about 3 cups)

1 avocado, chopped

2 teaspoons extra virgin olive oil

juice of 1/2 lemon

salt and pepper

Directions: Build your salad starting with the arugula. If you’re not a fan of arugula, you could use mache or sprouts or whatever you like.

Add the chopped grapefruit and avocado. Drizzle with olive oil and lemon juice.

Sprinkle with a pinch of salt and pepper. Toss.

Serve as a light meal or heavy snack. This would make for a tasty and refreshing mid-morning break at the office.

Or with a side of crispy pita chips.

Yet another way to enjoy grapefruit.

Lightened-up Gingerbread

Jen @ Keepitsimplefoods — Wed, 11 Jan 2012 14:56:43 +0000

I feel as though I’ve been doing a ton of baking lately. Every weekend, I find myself in the kitchen, up to my elbows in flour, egg, and sugar. Don’t even ask about the state of my favorite apron. I’ve been trying little experiments to make goodies without sugar, or gluten- free, or vegan. But here’s the thing- baking is tough. Each time I begin, I feel like I’m back in 7th grade science lab starting out blindly on an experiment that, somewhere along the way, will manage to go horribly wrong. I never seem to get it quite right.

This gingerbread, however, is an exception. It came out moist, with lots of spice and sweetness. And the recipe is almost vegan (simply sub out the egg for a vegan version). It has very little sugar and oil, so it makes for a healthy breakfast food or snack food. No need to save it for dessert.

Ingredients: (makes 1 loaf)

Adapted from Oh She Glows

1 2/3 cup flour

1 tsp salt

1 tsp baking powder

1 tsp baking soda

1/2 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

1/8 tsp garam masala (optional)

1 cup of canned sweet potato puree

4 Tablespoons maple syrup

1/3 cup molasses

1 egg (or vegan egg substitute)

3 Tablespoons coconut oil (or canola oil)

1/3 cup raisins

1/3 cup toasted, chopped walnuts

Directions: Preheat oven to 350 degrees F.

In a mixing bowl, whisk together the flour, salt, baking soda, baking powder, and spices. Set aside.

In a separate mixing bowl, combine the sweet potato puree, molasses, egg, maple syrup and coconut oil.

Next, combine the wet and dry ingredients and mix will. Then, add in the toasted walnuts and raisins.

Line a loaf pan with a parchment paper and rub with a drop of oil. Pour the gingerbread mixture into the pan.

Bake for 50 to 55 minutes, until done.

Allow the loaf to cool a bit before removing it from the loaf pan. Unwrap it from the parchment- feels like opening a present!

Slice and smear with cream cheese, butter or jam.

It’s also perfect with a cup of hot coffee. Yum.