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by Chloe’s Veggie Burger

February 29, 2016

Veggie Burger

With New York Fashion Week just having wrapped up, my Instagram feed has been inundated with images of gorgeous clothing and delicious meals.  One of the most popular spots to catch a meal between shows seemed to be by Chloe the plant based diner that puts a vegan spin on comfort food (ie. sweet potato mac and cheese with shitake bacon and kale artichoke dip)… so when Food and Wine did a write up on some of their most popular recipes, I jumped at the chance to whip some of them up.

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I obviously had to start with the burger..and boy was it worth it.

by Chloe Veggie Burger
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by Chloe Veggie Burger
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Ingredients
Sauce
Burgers
Servings:
Instructions
  1. Make the sauce by combining tofu, ketchup, mustard, agave and garlic in a blender until smooth. Stir in pickle relish and dill. Season with salt and pepper and refrigerate.
  2. Make the burgers by sautéing onion in 2 tablespoons of oil for 6 minutes over moderate heat (until browned), then add garlic and sauté 2 more minutes (until softened).
  3. Scrape onion/garlic mixture into a food processor and add rice, lentils, walnuts, four and basil and pulse until combined (but grains are still visible).
  4. Using lightly oiled hands, make 1/2 inch thick patties with 1/3 cup of the mixture until mixture is gone (should make 8 patties).
  5. Wipe out skillet and heat 1 1/2 tablespoons of oil in it. Fry patties in batches over moderate heat until browned (5 minutes on each side)
  6. To assemble the burgers, spread sauce on the bottom of a toasted bun, top with a patty, veggies and burger bun (or add an extra patty for a double!).
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Pair with sweet potato fries and a yummy Zinfandel for optimal happiness!

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Tasty

Pumpkin Curry with Crispy Tofu

November 23, 2015

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I’m not one of those people that die for pumpkin… I don’t order pumpkin spice lattes, and stay away from pumpkin scented candles… but our local Thai restaurant has this pumpkin curry that is AMAZING, so I’ve been trying to track down a copycat recipe.  This one is pretty close (and delicious nonetheless) and perfect to whip up in lieu of takeout on those lazy winter nights.

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Pumpkin Curry with Crispy Tofu
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recipe via The Pig & Quill
Pumpkin Curry with Crispy Tofu
Print Recipe
recipe via The Pig & Quill
Ingredients
For the Curry
Servings:
Instructions
  1. To make the tofu: Preheat broiler and line a rimmed baking sheet with foil. Combine olive oil, maple syrup and spices in a large bowl, then toss tofu until fully coated. Arrange tofu in a single layer and broil for 10 minutes or until browned/crispy. Toss and broil for 10 more minutes until crisped.
  2. To make curry: Add all curry spices (cumin through cinnamon) to a large, dry skillet and toast until fragrant.
  3. Add toasted spices, pumpkin, coconut milk, garlic, apple cider, maple syrup and salt and blend until smooth.
  4. In the same skillet you used to toast the spices, add cooking oil and heat over med-high flame. Add veggies (except peas) and stir-fry until crisp-tender - about 3-5 mins. Add blended curry mixture and peas & cook until heated through.
  5. Serve curried veggies over rice/quinoa with tofu, peanuts and basil.
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Do yourself a favor and check out the gorgeous images and tasty recipes at The Pig & Quill – I can’t wait to try this, this and this!   IMG_4792

Tasty

Caramelized Onion, Sausage and Manchego Pizza

September 28, 2015

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Since the big move, I’ve been looking forward to getting back in the kitchen, and I felt no better way to kick things off, then with a pizza that I used to make for my family.  Growing up, I thought (think.) cooking with manchego and caramelizing onions in red wine, made me so mature and cool (it did/does… right?).  But aside from the personal gain, making this pizza really is a crowd pleaser (just ask my picky husband who even said how much he loved it!).

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Caramelized Onion, Sausage and Manchego Pizza
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Caramelized Onion, Sausage and Manchego Pizza
Print Recipe
Ingredients
Servings:
Instructions
  1. Heat oil in a large pan over medium-high heat and add onions, sautéing for 10 minutes until soft and golden brown.
  2. Add wine, vinegar and sugar to onions, reduce heat to low and let simmer for 5 minutes until most of the liquid has been absorbed.
  3. Remove from heat and season with salt and pepper.
  4. Heat medium skillet over medium-high heat and brown sausage, crumbling with a spatula/spoon/fork.
  5. Remove from heat.
  6. Preheat oven to 375 degrees and pre-cook pizza dough for 10 minutes or until golden brown.
  7. Once pizza dough is pre-cooked, remove and top with 3/4 of the cheese, sausage and onions and place back in the oven.
  8. Broil for a couple minutes to create a crispy crust.
  9. Top with remaining manchego and enjoy!
Recipe Notes

* Check the bottom of the crust before removing pizza... you may need to cook it for a few additional minutes on convection to get the air circulating and the bottom of the crust adequately cooked.

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Tasty

Chicken Tamale Bowl

July 8, 2015

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Working a full time job while trying to squeeze in fitness, family, friends, blogging and countless episodes of Real Housewives, can leave little time for whipping up fancy meals.  Luckily I’ve discovered the art of dinner in a bowl, and couldn’t have been more excited when I came across Half Baked Harvest’s spin on a Chicken Tamale Bowl. Using polenta as the base is a nice change up from brown rice and anything with guacamole is a no-brainer.  Do your (busy) self a favor and put this dish on your to-do list!

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Chicken Tamale Bowl
Print Recipe
Recipe via Half Baked Harvest
Chicken Tamale Bowl
Print Recipe
Recipe via Half Baked Harvest
Ingredients
Chicken
Cheesy Polenta
Servings:
Instructions
  1. Make the polenta by pouring chicken broth and milk into a saucepan.
  2. Bring to a boil, then lower heat to medium and whisk in polenta (BE CAREFUL and do this slowly - hot milk splashed up on my arm and I have the blisters to show it 🙁
  3. Cook for 15-20 minutes, stirring often, until polenta has thickened.
  4. While the polenta is cooking heat a large skillet and add a tablespoon of oil. Add chicken breasts and brown on both sides (about 3-4 minute per side).
  5. Once browned, add enchilada sauce and remaining seasonings, and bring sauce to a boil.
  6. Reduce heat to a simmer and let chicken simmer in the sauce for 10-15 minutes.
  7. Once chicken is cooked through shred it with two forks and stir to make sure sauce and chicken are fully incorporated.
  8. While chicken and polenta are cooking, heat a second large skillet over medium-high heat and add the olive oil. When the skillet is hot, add the onions and peppers. Saute for 3-5 minutes or until they start to soften.
  9. Stir in beans, cover and remove from heat.
  10. Once polenta is ready (and you are ready to serve dinner) - stir in cheddar cheese and butter into the polenta and season.
  11. Assemble the bowls by adding polenta first, topping with pepper and onion mixture, then the spicy chicken and garnishing with avocado/guacamole, queso fresco and chopped cilantro.
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Half Baked Harvest also suggests:

“To make this in the crockpot add everything except for the polenta (the chicken, enchilada sauce, spices, peppers and onions) right into the crockpot bowl. Add 1 cup of chicken broth and cook on high for 4 hours or on low for 6-8 hours. Shred the chicken and cook the polenta. Assemble as directed.”

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For more of my favorite bowl recipes, check here here and here!

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