Posts Tagged vegetarian

Warm Curried Cauliflower Salad with Dried Cranberries, Cilantro, and Almonds

The other day I confessed to my husband that the blog is stressing me out. I know that I’ve neglected the blog recently, and that my posts are spotty and infrequent. I just feel so guilty about it. It sucks. But you know what else sucks? Feeling guilty about my blog. Frankly, it’s just stupid. I started this blog because I was working at a job I didn’t like and I desperately needed a creative outlet. I found so much joy in cooking and I wanted to share that joy with others. So, I cooked and I wrote and I found so much freedom in the process.

But here I am, nearly 5 years later and my life has changed drastically. I quit my job and started my own freelance marketing business. I started working for a farmer’s market. I had a baby.

In addition, blogging has changed. It’s become much more of a business. It feels much less like a community, and more like a competition. It’s become about imagery and props and styling, not about content. To be honest, I’m a little tired of it. I’ve been mulling over these thoughts for awhile, and then I read a recent post by Michelle at Hummingbird High and it really resonated with me. She spoke honestly about her thoughts on blogging, and it was refreshing to read someone speak openly and honestly about the current state of the blog world.

When I started this blog, I was working a 9-5 desk job. Blogging was strangely easier in those days, as I would come home after work and would work out the frustrations of the day in the kitchen. It was the best kind of therapy. These days, I don’t have set work hours. I’m a stay-at-home mom, sort of. I’m also a working professional, and I love my work. I’m juggling a lot. I have eight hours of childcare a week. Eight.

The reality is, I just don’t have a lot of time to devote to the blog right now and I feel I need to take a little time and reassess my priorities. I want to write and post for the right reasons, not out of stress or obligation. I started this blog because it was really good for me. It brought me a lot of joy and satisfaction. (It certainly wasn’t a source of stress!) I need to get back to that place.

Lest you panic, I’m not shutting down the blog. I promise, I’m not going anywhere. I’ll still post recipes, but I’ll post when I feel it makes sense. I’ll post when I feel inspired. I’ll post when I find a little spare time. I’ll post when my kid starts napping regularly and gives me a few hours to myself. ;)

I’m still here, I just need a little reboot.

Thanks for reading, and thanks for understanding. Chances are, I’ll post more frequently now that I’ve gotten this off my chest.

I feel better already.

 

warm curried cauliflower salad | rosemarried.com

 

WARM CURRIED CAULIFLOWER SALAD WITH DRIED CRANBERRIES, CILANTRO, AND ALMONDS

Ingredients:

1 head cauliflower

1/2 cup dried cranberries

1/4 cup roughly chopped cilantro

1/4 cup slivered almonds

4 green onions, sliced thinly

1 clove garlic, minced

2 tablespoons olive oil

1.5 tablespoons curry powder

1 teaspoon ground turmeric

1/2 teaspoon ground ginger

1/2 teaspoon ground cumin

Kosher salt & freshly ground black pepper, to taste

 

Method:

Preheat oven to 400 F. Line a baking sheet with foil or Silpat.

Trim the cauliflower into small (half inch or inch) florets.

Mix together the olive oil, spices, and minced garlic. Toss cauliflower florets with oil and spice mixture, making sure that cauliflower is well coated.

Place cauliflower on lined baking sheet and roast in the oven for 10-15 minutes, flipping once, or until fork tender and browning along the edges.

Remove cauliflower from oven and allow to cool slightly. Toss with dried cranberries, almonds, cilantro, and green onions. Taste and adjust seasonings if needed. Serve warm. (Note: I squeezed a little lime juice over the top of the salad before serving and it was delicious!)

Grilled Artichokes with Garlic Herb Aioli + My Favorite Labor Day Grilling Recipes!

 

I don’t post a lot of grilling recipes here. That’s mostly due to the fact that my husband is the primary griller in our home, and I have no idea how he does what he does. Therefore, I cannot share these recipes and tips with you. His grill methods are a mystery to me! (I will say, however, that he helped me develop a recipe for Grilled Flank Steak with Charred Green Onions and Hazelnut Romesco, which can be found in my new cookbook! Just sayin’.)

However, I do occasionally dabble in grilling from time to time.

There’s something about grilling that is just so satisfying. Cooking food over an open flame (or coals) in the great outdoors is a bit of a challenge, but it’s also a ton of fun. And, Labor Day weekend is the perfect time to grill up some grub and soak up the last bits of summer.

A few weeks ago, we decided to grill up a few artichokes with dinner. It was a fantastic decision. Honestly, I cannot begin to express to you how delicious they were. We gobbled up the artichokes in moments, leaving behind a big ole heap of artichoke carnage. It was awesome. I usually steam or boil artichokes, which is also delicious, but grilling brings them up a notch. The grill imparts just a bit of char and a slightly smoky flavor. It’s perfect.

So, then, I’ll share with you my recipe for Grilled Artichokes with Garlic and Herb Aioli. In addition, I’ve posted a whole list of my favorite grilling recipes, all of which would be perfect for your Labor Day BBQ.  Whatever your plans may be, I hope you enjoy the holiday weekend and that you enjoy these last lovely bits of summer.

Grilled Artichokes with Garlic Herb Aioli

Ingredients

  • 4 artichokes
  • 2 lemons, halved
  • Olive oil
  • 1/2 cup mayonaise
  • 2 cloves garlic, finely minced
  • Freshly ground black pepper
  • 1 tablespoon minced fresh herbs, such as rosemary, oregano, and thyme

Instructions

  1. First, trim the artichokes. Clip the thorns (the sharp tips of the artichoke leaves) with scissors and remove any small outer leaves near the base of the stem.
  2. Place the artichokes and a couple of lemon halves in a large pot of salted water. Bring to a boil, and cook for approximately 30 minutes. (To check and see if the artichokes are done, stick a fork in the stem of the artichoke. If it’s tender and the fork pulls out easily, they’re ready!)
  3. Drain off the water and allow artichokes to cool for a few minutes. In the meantime, prepare your grill.
  4. Once your grill is hot and the artichokes are cook enough to handle, prepare the artichokes for grilling. Using a sharp knife, cut the artichokes in half lengthwise. Then, using a spoon or paring knife, remove the choke (the fuzzy bits in the center). Brush artichokes with olive oil and place on a plate.
  5. Place artichoke halves on the center of the grill, directly over the heat. Grill for 10 minutes, or until you get grill marks.
  6. To make the aioli, mix together the mayo, pepper, garlic, and fresh herbs. Serve the grilled artichokes with the aioli and slices of fresh lemon.

http://rosemarried.com/2014/08/31/grilled-artichokes-with-garlic-herb/

 

labor day grilling recipes | rosemarried

 

A few of my personal favorite grilling recipes: 

Grilled Brussels Sprouts with Whole Grain Mustard

Grilled Corn Salad with Cherry Tomatoes and Avocado

Grilled Zucchini Bruschetta

 

A few of my favorite grilling recipes from a few of my favorite blogs: 

Grilled Pizzas – 101 Cookbooks

Grilled Chipotle Pork Tenderloin with Fresh Cherry Salsa – Sweet Peas & Saffron

Grilled Watermelon with Jalapeno, Feta, and Honey – Domesticate Me

Grilled Zucchini and Corn Pasta with Parmesan – The Scrumptious Pumpkin

Grilled Halloumi with Strawberries and Herbs - The Turntable Kitchen

Grilled Kale & Fig Salad – Local Haven

Grilled Apricot and Burrata Salad – PDX Food Love

Grilled Peaches with Mascarpone Whipped Cream and Caramel Sauce – Spicy Southern Kitchen

 

Happy Labor Day weekend, y’all!

xoxo

Lindsay

 

Roasted Corn and Blueberry Bruschetta

They say that necessity is the mother of invention, but I would also argue that abundance is another mother of invention.

Last weekend, I came home from the PDX Food Swap with 5+ pounds of fresh blueberries. I made jam (recipe to come!), enjoyed fresh blueberries with my yogurt and granola for breakfast every morning, and even froze a few berries. After all of that, I still had blueberries leftover.

With the remaining blueberries, I wanted to do something savory and unexpected. I took stock of what I had in the fridge and in the garden, and decided to roast blueberries with fresh corn and thus created this bruschetta. (Let’s be honest: roasting fruits or veggies and placing them atop goat cheese and bread is usually a good idea.)

I love the balance of sweet and savory flavors in this dish, and the pop of the fragrant basil and tangy goat cheese. Everything just works.

It’s a perfect little summer appetizer.

 

roasted corn and blueberry crostini | Rosemarried.com

Roasted Corn and Blueberry Bruschetta

Ingredients

  • 1 cup fresh corn kernels
  • 1 cup fresh blueberries
  • 1 tablespoon olive oil
  • Salt & freshly ground black pepper
  • 1 teaspoon honey
  • 4-6 oz goat cheese, room temperature
  • Baguette
  • Handful of fresh basil leaves

Instructions

  1. Preheat oven to 400 degrees. Toss blueberries and corn with olive oil, salt, and pepper. Place in a baking pan and roast for 8-10 minutes, until corn is starting to brown. Remove from oven and set aside and allow to cool.
  2. For the crostini, you can serve them one of two ways. If you’re strapped for time (or don’t feel like turning on the oven), you could simply serve the bruschetta on fresh, soft slices of baguette. Otherwise, you can crisp the baguette slices in a 350 degree oven. Simply brush baguette pieces with olive oil and lay in a single row on a lined baking sheet. Bake for 10 minutes, or until golden brown along the edges.
  3. To assemble the crostini, spread a layer of goat cheese on each baguette slice. Place a generous spoonful of corn and blueberry mixture atop the cheese. Drizzle honey atop each, and sprinkle a bit of flake sea salt and freshly ground black pepper. Top each with a fresh basil leaf.

http://rosemarried.com/2014/08/05/roasted-corn-blueberry-bruschetta/

 

Kale and Quinoa Salad with Lemon Tahini Dressing

Oh, vegetables. I used to love you. Then, I got pregnant and everything changed. I no longer wanted vegetables. All I wanted to eat was chocolate chip cookies and grilled cheese sandwiches.

However, a girl can’t live on chocolate chip cookies and grilled cheese alone. (I mean, technically, I could. But I shouldn’t.) I’ve had to practically force myself to eat vegetables, and it hasn’t been easy. But, just when I thought I might never like vegetables again, I happened upon this kale salad. I don’t know what it was about this particular salad, but it completely snapped me out of my anti-vegetable funk. It just tasted so good. Frankly, I couldn’t get enough of it.

This salad happens to be incredibly good for you. It’s vegan and gluten free. It contains a whole bunch of super foods – kale, quinoa, and cranberries. And, most importantly, it tastes good to this pregnant lady. (For the record, my husband also loved this kale quinoa salad. He ate two bowls of it for dinner one night, and ate the rest for lunch the next day. I’d say it was a hit.)

Kale + Quinoa Tahini Salad | Rosemarried.com

Kale and Quinoa Salad with Lemon Tahini Dressing

Ingredients

  • 1 bunch of black (dinosaur) kale
  • 1-2 small carrots
  • 1/2 cup dried cranberries
  • 1 cup dry quinoa
  • 3 tablespoons tahini paste
  • 1 teaspoon olive oil
  • Water, as needed
  • 1 clove garlic, peeled and minced
  • The juice of 1 lemon
  • 1.5 teaspoons honey
  • 1/4 teaspoon nutmeg
  • Salt & pepper, to taste
  • 1 teaspoon toasted sesame seeds
  • Optional garnishes: red chili flakes or avocado

Instructions

  1. Cook quinoa according to package directions. When the quinoa is fully cooked, set aside until needed.
  2. while the quinoa is cooking, prep the vegetables. Using a sharp knife, slice the kale into thin strips. (No need to remove the stems!) Using a vegetable peeler, peel the carrot into thin ribbons. Toss the sliced kale and carrots together, along with the dried cranberries.
  3. To make the tahini dressing, stir together tahini, olive oil, and lemon juice. The mixture will thicken and turn a lighter shade. Begin adding water, a little at a time. Stir until the mixture is light and creamy, and the desired thickness. Stir in honey, salt, pepper, and minced garlic.
  4. Toss the kale mixture with 1.5 cups of cooked quinoa. Pour the dressing over the salad, and stir to coat. Sprinkle the sesame seeds atop the salad. Garnish with red chili flakes or avocado, if desired. Serve at room temperature.

http://rosemarried.com/2014/05/06/kale-quinoa-salad-tahini-dressing/

Roast Vegetable ‘Stacked’ Enchiladas

This recipe isn’t anything new or life-changing. It’s isn’t particularly pretty or Pinterest-y. It’s a casserole, for crying out loud. (You could even venture to say this is something akin to a ‘Mexican lasagne’.)

But you know what? All of that aside, these vegetable enchiladas are really stinkin’ delicious. This dish has been a staple in my household for years, but I’ve hesitated writing about it here, because of the aforementioned reasons. But, you know what? To heck with reason. And to heck with pretty and Pinterest-y recipes. Because, sometimes, the best things in life aren’t pretty in the least.

And I’m totally ok with that. So, here it is then: my favorite recipe for ugly-yet-tasty roast vegetable enchiladas. I think you’ll like them. A lot.

roast vegetable enchiladas | rosemarried.com

Roast Vegetable Stacked Enchiladas

Serving Size: Serves 4-6

Ingredients

  • 15-20 corn tortillas
  • 1 can (28 oz) red enchilada sauce (my personal favorite is El Pato brand enchilada sauce)
  • 4 cups shredded cheddar cheese
  • 1 poblano pepper
  • 1 red bell pepper
  • 1 white or yellow onion, diced
  • 2 carrots
  • 1 parsnip
  • 1 cup frozen corn, thawed
  • 1 large handful kale leaves, roughly chopped
  • 2 canned chipotle peppers (in adobo), finely chopped
  • 2 teaspoons cumin
  • 1.5 tablespoons olive oil
  • Salt & pepper

Instructions

  1. Preheat oven to 400 degrees F. Line a baking sheet with foil or a SilPat.
  2. While the oven is preheating, chop and prep the vegetables. Peel the carrots and parsnip, and chop into 1/4 pieces. Remove the stem and seeds from the poblano and bell pepper, and chop into 1/4 inch pieces. In a bowl, toss together the chopped peppers, onion, carrots, and parsnips. Stir in the olive oil, cumin, chopped chipotles, salt, and pepper. Spread the veggie mixture in an even layer on prepared baking sheet. Roast veggies in the oven until tender and starting to brown, 15-20 minutes.
  3. While veggies are roasting, heat a small amount of olive oil in a skillet over medium heat. Cook corn and chopped kale, until the kale is wilted and any excess moisture from the corn has evaporated. Season with salt and pepper. Set aside.
  4. Once the veggies are roasted, it is time to assemble the enchiladas. In a 9×13 baking dish, pour enough enchilada sauce in the bottom of the dish to coat. Place a layer of corn tortillas atop the sauce. Pour a bit more sauce over the tortilla later, using a spoon or spatula to spread evenly over the tortillas. Sprinkle a handful of cheese over the tortillas. Next, sprinkle a mix of roast vegetables (including the kale and corn) over the cheese and tortilla layer. Add a bit more cheese atop the vegetable layer. Continue to layer in this fashion – tortillas, sauce, cheese, vegetables – until the pan is full. Place a layer of tortillas atop everything, and spread sauce generously over the tortillas. Sprinkle one last layer of cheese atop of the pan, for good measure. :)
  5. Reduce oven heat to 350 degrees F. Bake enchiladas, uncovered, for 20-30 minutes. Allow to cool for 5-10 minutes before attempting to eat. (I have burnt my tongue many a time on these enchiladas!)

http://rosemarried.com/2014/04/28/roast-vegetable-stacked-enchiladas/

Meyer Lemon Yogurt Cake

Tomorrow morning, I will wake up long before the sun comes up and I will drag my sleepy self to the airport. Clad in borrowed snow boots and a down coat, I’ll board a plane to Minneapolis.

It was -26 in Minneapolis earlier this week. I can’t even imagine what that kind of cold feels like, honestly. I certainly don’t have the clothing for such temperatures. I’ve cobbled together a borrowed wardrobe of snow clothing and I’m hoping for the best. I may just hole up in the Mall of America for the week. (I can subsist on Cinnabon and roller coasters!)

Meyer Lemon Yogurt Cake | Rosemarried.com

It should go without saying that Minnesota in March is not my dream vacation. But, my middle sister now lives in Minneapolis and she’s turning the big 3-0 this week. She insisted that she had to have both of her sisters with her on her 30th, and so we agreed to make the trek to the frigid Midwest.

Since there doesn’t seem to be a whole lot of sunshine in my immediate future, I decided to make my own sunshine in the kitchen. One of the best things about winter is the abundance of citrus. Even on the darkest and gloomiest of days, the mere scent of citrus brightens my spirits.

This cake is the perfect remedy for wintertime blues. It’s decidedly simple, and the Meyer lemons truly shine through the batter. If you need a little sunshine in your life, I suggest you give this cake a try.

Meyer Lemon Yogurt Cake | Rosemarried.com

Meyer Lemon Yogurt Cake

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup plain yogurt
  • 1 cup plus 1 tablespoon white sugar
  • 3 large cage-free eggs
  • 1 tablespoon grated Meyer lemon zest (approximately 2 Meyer lemons)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 1/2 cup powdered sugar
  • 1/3 cup plus 1 tablespoon freshly squeezed Meyer lemon juice
  • 1/2 vanilla bean, split and seeds scraped

Instructions

  1. Preheat the oven to 350°F. Grease and flour a loaf pan.
  2. In a small bowl, sift together the flour, baking powder, and salt. In another bowl, whisk together the yogurt, sugar, eggs, lemon zest, 1 tablespoon lemon juice, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. Next, fold the vegetable oil into the batter until it is combined.
  3. Pour the batter into the prepared pan and bake for 45 minutes, or until a toothpick placed in the center comes out clean.
  4. Meanwhile, in a small pan, combine 1 tablespoon of sugar, the remaining lemon juice, and the vanilla bean seeds. Heat over med-low, until sugar dissolves and mixture is clear. Remove from heat.
  5. When the cake is done, remove from the oven and allow to cool in the pan for a few minutes. Remove from pan and place on a baking rack. Pour the glaze over the cake and allow it to soak in. Allow to cool before serving.

Notes

Adapted from Smitten Kitchen

http://rosemarried.com/2014/03/04/meyer-lemon-yogurt-cake/

Shredded Cabbage Salad with Orange Sesame Vinaigrette

If you happen to live in Minneapolis, Chicago, New York, Fargo, Anchorage, Denver – or any other city that has a real winter – I have a new found respect for you. No, seriously. How do you do it?! The cold, snow, ice, wine, and freezing rain. I hate it all. We just had 4 straight days of snow in Portland and I feel exhausted and cold and tired and like I need a month-long tropical vacation.

When the snow began to fall on Thursday morning, I was immediately enamored. It was just so pretty and fluffy…and I didn’t want it to stop! I wished that we all could have a snow day (or two!). I wanted to cozy up with a good book, my bunny, my cat, and my husband. I wanted to watch bad television shows and drink red wine. I wanted my own little wintery staycation.

Well, I certainly got what I wished for. I was stuck in my house for 5 days, due to “extreme weather conditions”. It was novel at first, but quickly turned maddening. I cleaned my house. I did boatloads of laundry. I cooked a ton. For the most part, I cooked familiar dishes, such as meatloaf, mac n’ cheese, and harissa-stewed butternut squash. At some point during the storm, however, I decided to make something light and healthy. I raided my fridge and found a head of cabbage, a couple of green onions, carrots, and an orange. And thus, this salad was born.

This salad is the result of snowstorm and sheer boredom, but that shouldn’t deter you. The salad is bright and fresh and wonderful. Honestly, it tastes like sunshine. (And since we’re right smack the middle of winter, I think we could all use a bit more sunshine, don’t you?)

Cabbage Salad with Orange Sesame Vinaigrette | Rosemarried

SHREDDED CABBAGE SALAD WITH ORANGE SESAME VINAIGRETTE

Ingredients:

1 small head (green) Napa cabbage
1 carrot, julienned
3-4 green onions, thinly sliced
Small handful of cilantro (8-10 stems), finely diced
1 tablespoon sesame seeds
1 large clove garlic, minced
The juice of half an orange, plus 1 teaspoon grated orange zest
2 tablespoons sesame oil
1/4 cup rice vinegar (unseasoned)
1 teaspoon honey
Salt & pepper, to taste

Method:
Using a sharp knife (or mandoline or food processor), slice or shred the cabbage into thin strips. Toss the cabbage with the sliced carrots, green onions, and cilantro.

In a small bowl, whisk together the orange juice, orange zest, minced garlic, sesame oil, rice vinegar, and honey. Toss the cabbage mixture with the dressing to coat, Season with salt and pepper, to taste. Sprinkle sesame seeds over the salad and lightly toss. Serve at room temperature.