Unconventional Vegetarian Nachos

I love nachos!

Last night the girls and I were in for a movie night, Harry Potter, of course!, but I had nothing in the house to make more traditional based nachos like I was wanting.  I never really do, which is why I think I love nachos so much.  The variety is endless and I can dash around the kitchen to pull together a snack that rocks.  No exception to the rule last night.  I unpredictably combined a few things that made myself, my 8yr and 6yr old girls super happy and wanting more!

They actually asked me to make this for them again tomorrow.. and I just may! 🙂

 

Here is a yummy version of what I call “Whatever I Have in My Fridge” nachos…

A heaping pile of baked/salted whole grain tortillas (about a half bag)
1/2 pound buffalo mozzarella, pulled by hand (I like it rustic)
1 stalk organic celery, chopped
1/2 can of dark red kidney beans (not rinsed)
2 tablespoons salsa (from scratch or store bought)
Pinch of dried oregano
1/4 tablespoon dried ground cumin
1/4 tablespoon chile powder
Pinch of Fresh Ground Pepper
Salt to taste, if you need it, but most chips are salty enough

 

 

Preheat oven to 400F.

Cover a baking sheet with parchment paper.  Start layering the chips down on the pan, then add on the beans, salsa and dust with the ground cumin and chile powder.

Cover with the cheese, then top with the oregano and pepper.  (salt would be added now)

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Set inside the heated oven and let bake for 5 minutes.  Once cheese is melted fully, cover the nachos with tin foil (loosely) and let bake another 5 minutes.  This ensures everything cooks without the chips burning.
(Yes, even the celery is soft! I love cooked celery..especially on the grill.. try it!)

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DONE!

 

I hope you try fun food combinations and think outside the box when you have nothing in your cabinets, too!  Most times you can make something truly magical to eat.

 

xoxoxo!

White Bean Dip with Roasted Garlic

White Bean Dip with Roasted Garlic
2 heads of garlic, roasted (*roasting directions below)
2 (15oz) cans white cannellini beans, drained and rinsed (reserving one can’s liquids)
2 tablespoons of extra virgin olive oil
1 teaspoon paprika
a handful of fresh Italian parsley leaves
1 tablespoon lemon juice
Salt and fresh cracked pepper to taste

*Roasting Garlic:
1 whole garlic,  with top portion of the crown cut off
.5 tablespoon olive oil
dash of salt

Heat oven to 425 F.
Snip the top of garlic, then drizzle with olive oil and sprinkle with salt.
Cover with foil and bake 1 hour or until golden brown (soft when pierced with a knife).
To use, remove from the cloves.

Place the beans, roasted garlic, paprika and parsley into a food processor.

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Pulse twice to mix the ingredients quickly then turn machine to ON.  Start adding in reserved liquid slowly followed by the olive oil and the lemon juice.  Mix until the mixture is smooth.

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Then add in salt and pepper to taste.

Done!

I like to serve with a bit of minced parsley on top and a side of warmed pita chips for dipping.

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Horseradish Carrots from Brasserie Jo

One of my favorite appetizer dishes from Brasserie Jo in Boston has to be the carrots they kindly serve as you are seated. They are tangy, spicy and crunchy…the trifecta of yum, and definitely unforgettable for their unconventional taste. Especially, along side their crunchy French bread.
Now I am hungry.  

Since we love these appetizers a whole bunch, we wanted to be able to make them and have them anytime we wanted.  So, here we gave a crack at making the dish after some research online. They came out great, and our kids thought they came out better than at the restaurant! Yes, better! This may be our new app to make for our family get togethers, like our annual Easter egg hunt in a few.

Enjoy!

Horseradish Carrots
1 lb of carrots, washed and peeled
3 tablespoons prepared horseradish
1 clove garlic, minced
1 tablespoon Dijon mustard
4 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
Salt and pepper to taste

Prepare a cold water bath in a large bowl.

Cut carrots into sticks lengthwise; now, the sticks don’t have to be identical as that adds to the charm and rustic feel of this app.  Then submerge the cut carrots in the water bath.

Let them soak for roughly an hour.

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Drain the carrots then dry very well with a paper towel.

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In a bowl mix all the ingredients together; coating the carrots well.

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Cover the bowl and set aside to marinate for two hours.

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Done!

 

Fresh Salsa

Fresh Tomato and Ancho Chile Salsa
2lbs vine ripe tomatoes
1 medium jalapeno pepper, stem removed and seeded
3 cloves garlic
1/2 tspn dried, ground cumin
1 handful of fresh cilantro
1 dried Ancho Chile, follow instructions below
1 small onion, cut into quarters
1 lime, juiced
Salt and Pepper to taste

All you need is..fresh tomatoes, jalapeno pepper, lime juice, fresh cilantro, onion and an Ancho Chile.  AND A FOOD PROCESSOR!

All you need is..fresh tomatoes, jalapeno pepper, lime juice, fresh cilantro, onion and an Ancho Chili. AND A FOOD PROCESSOR!   What great colors!

Soak the dried Ancho Chili in hot water (from tap) for about 20 minutes, until soft and easy to rip stem and seeds with your hand.

Soak the dried Ancho Chile in hot water (from tap) for about 20 minutes, until soft and easy to remove stem and seeds with your hand. The Ancho Chile will add a smoky flavor.

Turn your food processor on, and start adding in all the ingredients as follows:

-garlic

-onion

-cilantro

Let process till all is minced.

-jalapeno

-Ancho Chile

Let process till all is minced.

Turn off processor, and add in.

-tomatoes

-lime juice

-cumin

-salt and pepper

Turn processor back on until desired texture is reached.

DONE!

Done!

Done!

Delicious!

Chips and Salsa

Eggplant Rollatini

Eggplant Rollatini
2 large-sized eggplants, washed and sliced thin lengthwise
16 ounces ricotta cheese
1 large egg
1/2 tsp ground nutmeg
1/2 cup shredded mozzarella
1/4 cup grated Romano/pecorino, and three tbsp for sprinkling on top
1/3 lb fresh spinach, washed, drained completely and minced
Extra-virgin olive oil, for drizzling pans
Salt and freshly ground black pepper to taste

Need: 3 cups marinara/tomato sauce, a couple parchment paper covered baking sheets, and a 9×13 baking pan.

Pre-heat oven to 400 degrees.

Slice the eggplants lengthwise into thin slices.

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Drizzle olive oil on pans, then place eggplant slices on top. Sprinkle with salt. Roast till lightly browned on both sides, and fork tender, about 4 minutes per side. Remove slices and allow to cool.

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Fresh, washed spinach minced in a food processor. After washing spinach, it is important to make sure the water is drained completely.

In a food processor, or you can cut by hand, take fresh, washed spinach and mince.

In a large bowl, beat egg then mix the ricotta, spinach, Romano cheese, nutmeg, and salt/pepper .

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* In the 9×13 pan-add a cup of sauce. Set aside for the eggplant’s next step.

Place a heaping tablespoon of the cheese mixture on the fatter end of the eggplant and roll up tightly.

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Place the eggplant rollatini into baking pan, atop sauce, seam side down. Continue with remaining eggplant lining them up tightly in the pan.

Evenly distribute the sauce on top of the eggplant rollatini.

Season with grated cheese and mozzarella.

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Bake for 30 minutes, until the cheese is bubbly and slightly browned.

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DONE! Eggplant Rollatini!

Gallery

Polenta Fries

This is a fun dish to make when you have polenta left over.

Polenta Fries
1 serving of instant polenta*
1/4 cup of grated Parmigiano Cheese (then an extra tablespoon or so to sprinkle on cooked fries)
Salt to taste
1 tspn dried rosemary

Prepare the polenta according to instructions on the package. *Usually the instructions are to bring 2 quarts of water to a boil, salt, then add 2 cups of the instant polenta. Stir continously; till you see the polenta thickening and pulling away from the sides of the pot.

At this point, add in the cheese. Mix well.

Spread out 1-1.5 inch(es) thick into a pan. Lightly dust the top with the rosemary. (I like to take the herbs in the palm of my hand, then rub both hands together to crush the herbs, releasing their oils, as they fall from my grasp onto the polenta -or any food. Also, it leaves my hands with an amazing scent.)

You can let set and cool for 3 hours, or, overnight in the fridge.

Cooled polenta in a pan, cut to show thickness.

Cooled polenta in a pan.  Cut to show thickness.

Cut into 1/2 inch strips about 3 inches long, and lay them in a non-stick pan that has been heated on medium heat. Brown on all sides.
There isn’t really a need for oil because the polenta itself has a high water content and browns easily. But if you find that it needs some oil, add a few drizzles of extra virgin olive oil.

In a dry non-stick pan, place cut pieces of polenta to brown.

In a dry non-stick pan, place cut pieces of polenta to brown.

Once the fries are browned on each side, place to cool on a rack and immediately sprinkle with the extra grated cheese.  Some of the cheese will melt quickly, and you can always add more if you see it needs it.

Once browned on all FOUR sides, sprinkle with cheese and let cool on a rack

Once browned on all FOUR sides, sprinkle with cheese and let cool on a rack

Let cool and serve!

DONE! Polenta Fries

DONE! Polenta Fries

Gallery

Not Your Average Guacamole

This version of guacamole is made without onion and garlic.
Reason being is that my husband didn’t like the ever lasting taste of them, but loved the flavors of guacamole. So, I started working on a recipe that would eliminate that all night taste of onion and garlic, but kept their flavors.. I came up with this.
But if you want to add it in, I normally would use 1 Spanish onion chopped and 1 large clove of garlic minced and add it in after mashing the avocado (then instead of 1 tbsp of cumin, bring it down to 1 tspn).

Enjoy!

Guacamole
2 Haas avocados, seeded (set pits aside for later) and mashed
1/2 lime, juiced
1/2 teaspoon salt (sometimes I like a touch more, to taste)
tiny pinch of freshly ground pepper
1 tablespoon ground cumin
1 medium sized jalapeno pepper, seeded and minced
1 tomato, seeded and diced
1 pinch of fresh cilantro, chopped

 

One of my favorite tools for this dish is a potato masher.  Makes mashing the avocados with everything a cinch.

All this gorgeous color!

All this gorgeous color!

Jalapeno seeded and minced.

Jalapeno seeded and minced.

 

In a large bowl, mash together the avocados, lime juice, cilantro, pepper and salt.

Mix in the tomato. Then add in the cumin. You can serve this immediately, but it is actually best served after it’s been in the fridge for at least an hour.

This is where the avocado pits come into play. Place the finished guacamole in a serving bowl. Then tuck the pits inside the dip. Then wrap in clear plastic cling wrap and refridgerate. Sounds odd but the pit helps it from turning brown.

Guacamole and Tortilla Chips.  The best snack!

Guacamole and Tortilla Chips. The best snack!