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Home Posts tagged "vegetarian" (Page 30)
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Dilly Carrots

Published on July 13, 2010, by in Recipes.

I picked up a new magazine called Eating Well yesterday. And what did it have in it? An article about pickling! Eating well suggested making dilly carrots. I love dill pickles, so why not? Ingredients: one pound carrots(cleaned and cut into sticks or circles) 2 cups cold water 1/3 cup vinegar of choice(make sure it’s at least 5% acidity) 1 T sea salt 2 tsp sugar 5 fresh peppercorns 2 crushed cloves of garlic fresh dill Directions: Combine everything but the carrots in an airtight jar. Shake or swirl around to dissolve the salt and sugar. Add carrots. Leave in fridge for two days before tasting. The magazine suggested blanching the carrots first. I wanted to as little work as possible, so I didn’t. 24 more hours and I’ll find out how they taste. [Edit]: So I busted into these a day early. Whoa. Delicious. I have two new favorite salty snacks in

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What’s the dill?

Published on July 8, 2010, by in Recipes.

For over a year I have been wanting to make my own dill pickles. I knew when I finally made them that I would want to try a refridgerator pickle recipe first. I like my pickles very crunchy. Tonight I started the process and can’t wait to see how they turn out in a few days. Ingredients: — 4 or 5 pickling cucumbers — 2 cups cold water — 1/3 cup white wine vinegar — 1 T sea salt — 2 tsp sugar — 5 fresh peppercorns* — 2 cloves garlic(crushed) — fresh dill Instructions: Cut pickling cucumbers into spears; set aside. Mix water, vinegar, salt, sugar, peppercorns and garlic in a large lidded jar. Stir well to dissolve sugar and salt. It will take a little extra stirring because the water is cold. Add in dill and spears. Refridgerate for two days. I didn’t have any whole peppercorns so

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Guacamole: Always a party in your mouth

Published on July 6, 2010, by in Recipes.

Fearing that someone else would bring guac to the 4th of July BBQ that we attended, I bravely made it anyway, deciding that there can never be too much guac at one party. I adapted this guac recipe from recipezaar.com: Ingredients: 6 avocados(soft but not mushy) 3 garlic cloves minced 2 juicy limes cut in half 1 small tomato diced(ripe but firm) 1/4 cup chopped cilantro(add or subtract to your liking) salt 1/2 medium onion(optional) 1 diced jalapeno(optional) Instructions: Cut avocados in half and remove pit. Place in a bowl with juice of two limes and mash with a large fork or potato masher. I prefer my guac a little on the chunky side but keep mashing if you like it smoother. Fold in the remaining ingredients(tomato, garlic, cilantro, onion and jalapeno). Add salt to your liking. It tastes best if you can let it set for multiple hours to a

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vegetarian bacon cheeseburger pizza

Published on July 2, 2010, by in Recipes.

It sounds like the biggest oxymoron ever, doesn’t it? By my recent posts, it also appears that I eat pizza non-stop. In all actuality, I rarely eat pizza because it is so unhealthy. I have been eating it more recently with the discovery of how to make a deliciously healthy pie. My current pizza was inspired by one of my co-workers hangover meals the other day. Sluggish at work, she headed down to the Rush caf to get a “Rush burger.” A highly unhealthy choice for a health care institution. It consists of a burger on a bun topped with bacon, cheese and BBQ sauce. Contemplating how I could make a much healthier version of the calorie monster, I came up with the idea of vegetarian bacon cheeseburger pizza. Ingredients: healthy pizza crust 2 Boca burgers(or veggie burger of choice) 4 slices of Morningstar vegetarian bacon 1 whole pickle diced into 1/4 in

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