Tag Archives: vegetarian

Mustard Potato Salad

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I know that potato salad does not sound overly exciting, but to me, this recipe makes it exciting. I love the idea of potato salad, but I’m just not in love with traditional mayo-based versions. This one is everything I’d want in a potato salad and satisfies that craving – it’s full of tangy, mustardy flavor and is still creamy but with no mayo. Here’s what makes it so great:

The potatoes
The potatoes are roasted for this dish rather than boiled like a lot of other potato salads. Roasted potatoes are sturdy and slightly crispy so they make a great base, and they just take potato salad to a whole new level. To add even more flavor to this dish, the potatoes are tossed with a bit of oil, salt, pepper and fresh rosemary before roasting. I used a combination of mini purple and gold potatoes for this, but you could really use any potatoes that you would like.

The dressing
The dressing is a simple but flavorful mixture of grainy Dijon mustard, red wine vinegar, lemon and a bit of salt, pepper and oil. Everything is added to a jar and shaken until well combined. I used this mustard and think it worked just perfectly.

The extras
We decided to add hard boiled eggs and thinly sliced red onions to our potato salad and could not have been happier with that combination. The eggs add great flavor and almost a creaminess to the potato salad once everything is mixed together. The red onions – if sliced thin enough – add amazing flavor and just a bit of crunch. 






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Mustard Potato Salad

Ingredients

Potatoes

  • 2 pounds potatoes, diced
  • 2 tablespoons avocado oil, or oil of your choice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4-5 sprigs fresh rosemary, chopped

Dressing

  • 1/4 cup avocado oil, or oil of your choice
  • 2 tablespoons grainy Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

For the salad

  • 5 hard boiled eggs, chopped
  • 1/4 of a red onion, thinly sliced

Instructions

  1. Preheat oven to 425 degrees.

  2. Toss potatoes with avocado oil, salt, pepper and fresh rosemary.

  3. Arrange potatoes on baking sheet and bake for 40 minutes, or until soft on the inside and slightly crispy on the outside.

  4. For the dressing, combine avocado oil, mustard, lemon, red wine vinegar, salt and pepper in a jar and shake until well combined.

  5. Once potatoes are roasted, let cool slightly. Toss potatoes with chopped hard boiled eggs, sliced red onion and dressing.

  6. Enjoy warm, at room temperature or cold.

Everyday Oven Fries

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Dreaming Foodie readers, let me introduce you to one of my all-time favorite side dishes. One that Greg and I consume multiple times, every single week. One that we never get sick of and that is always as good as the last time. Healthy, oven-baked french fries. Fries that you can feel good about eating all the time!

This recipe has been years in the making. I have been trying for so long to get the right recipe for homemade fries, made in the oven, and this is it. This will be it for me, forever and ever. For a basic, everyday oven fry recipe, this one wins for me in texture, taste and technique. These fries are crispy on the outside and soft on the inside. They taste salty and peppery and have a gentle kick from a touch of paprika. They are simple to make, with just a handful of ingredients and a bit of preparation. You need to try these fries – you will love them!

First let’s talk texture. These fries get their crispiness from a quick boil before they are baked. I simply cut up the potatoes, place them in a large pot with water, bring it to a boil and boil for just 5 minutes. This exact method evolved from many other methods I’ve tried over the years. This is the one that works for me and that I’ll continue to do. It’s easy and takes very little time. The 5-minute boil is imperative to this exact recipe. I made many fries in the past that I did not boil and they have not come out as well or nearly as crispy. The boiling changes everything.

The taste of these fries is incredible. I took everything I like about different fries and put them into one. They are salty (who doesn’t love salty fries?), they are peppery, a tiny bit garlic-y and onion-y (from garlic powder and onion powder), a tiny bit spicy (from paprika) and herb-y (from parsley). This is a combination that I just love – nothing fancy or exotic, just yummy basic fries, made with ingredients that are always stocked in my pantry. 

The technique is simple. Cut potatoes, boil, drain + rinse, brush with olive oil + sprinkle with seasoning, bake 40-45 minutes. It’s that easy. I show in two photos below how I cut my potatoes. I used to cut oven fries thin, but found out that thin fries will break with the boiling step. For this recipe, the fries need to be sliced thick, like very large steak fries. They need to be able to withstand the boiling. From start to finish, the fries will shrink, so if you think they look large once they are cut, don’t worry, you won’t think that once you are eating a crispy, delicious fry! 

A few more notes on this recipe – for Greg and I, I usually use 3-4 medium to large russet potatoes. That makes a ton of fries – two full baking sheets, so for lighter eaters, I would plan for 1 medium-large potato per person. They do make good leftovers, and are awesome reheated in the oven. The seasoning amounts I provide will be good for 3-4 medium-large potatoes. If you’re feeding a crowd, double or triple the amounts as needed!

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Everyday Oven Fries
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Ingredients
  1. 3-4 medium potatoes (I like russet)
  2. 1/2 teaspoon salt
  3. 1/2 teaspoon black pepper
  4. 1/2 teaspoon onion powder
  5. 1/4 teaspoon garlic salt or powder
  6. 1/4 teaspoon paprika
  7. 1 heaping teaspoon dried parsley
  8. 2 tablespoons olive oil
Instructions
  1. Preheat oven to 400*.
  2. Line two baking sheets with parchment paper.
  3. In a small bowl, mix together all spices. Set aside.
  4. Rinse potatoes. Cut into very thick slices. I usually get 10-12 slices, or fries, per potato.
  5. Place sliced potatoes into large pot and fill with water. Bring to a boil. Boil exactly 5 minutes.
  6. Drain and rinse with cold water. Let potatoes cool slightly, just to the point that you can easily handle them.
  7. Arrange evenly on baking sheets, so that no potatoes are touching.
  8. Brush lightly with olive oil and sprinkle evenly with spice mix.
  9. Bake for 40-45 minutes in oven, or until crispy and golden brown.
  10. Enjoy!
Notes
  1. 3-4 medium to large potatoes with make two full baking sheets of fries. As part of a meal, I would plan for 1 large potato per person.
The Dreaming Foodie https://www.thedreamingfoodie.com/

Shiitake Mushroom + Green Garlic (or Spring Onion) Parmesan Quiche

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It’s no surprise that I love quiche. Evidence: smoked salmon quiche, Brussels sprouts quiche, tomato + pesto quiche and asparagus + mushroom quiche. Today I’m adding a new one to the list – shiitake mushroom + green garlic (or spring onion) Parmesan quiche.

This is my newest creation and it’s all thanks to the return of Headhouse Farmers’ Market. I’ve told you before that Greg and I work  at a farmers market in the city on Sundays for his family’s farm, Three Springs Fruit Farm. After a winter hiatus, the market is back up and running and I couldn’t be happier to be back at it again. Each week we get to come home with fresh and local produce that is always, truly the best.

Anyway, let me tell you about green garlic. Our next door neighbor at market always has the best vegetables. Greg and I get mushrooms from him every single week, but a few weeks ago decided to pick up some spring onions as well, or so we thought. We went home with the mushrooms and spring onions and I made a quiche for dinner. It was so excellent with the veggies, plus some fresh thyme I had in the fridge and a sprinkle of Parmesan cheese. It wasn’t until the next week at market I discovered that the spring onions were in fact, not spring onions, but actually something called green garlic. I loved the previous weeks quiche so much, that home I went with more green garlic.

After some research, here’s what I found: “Green garlic is simply immature garlic and looks like a slightly overgrown scallion or green onion,” about.com told me. For more info, click here. Huh, how about that. Either way, I’m glad to have tasted something I never had before and to learn something new.

Don’t be scared though, this quiche is not overly garlic-tasting at all. You could continue to tell me I’m using spring onions and I would believe you. I do think spring onions would produce a similar taste in this quiche, so that’s why I included them in the title. If you use spring onions, make sure they are plump and full looking, and preferably locally grown (always the best!). But, if you are at a market this weekend and see green garlic, pick it up and give something new a try!

A few more notes on the quiche – the thyme is essential. It gives a taste that is subtle but makes a big difference. Use fresh or dried, whatever you have on hand – see the recipe for specific amounts. And, the Parmesan in this is amazing. It adds just the right salty/buttery taste without being heavy or overpowering. Enjoy this springtime quiche!

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Shiitake Mushroom + Green Garlic (or Spring Onion) Parmesan Quiche
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Ingredients
  1. 1 prepared pie crust
  2. 2 tablespoons olive oil
  3. 2 cups (or more!) shiitake mushrooms, chopped
  4. 5 stalks green garlic (or spring onions), sliced
  5. 2 garlic cloves, minced
  6. Several sprigs of fresh thyme, lightly chopped (or 1/4 teaspoon dried, ground thyme)
  7. 2/3 cup grated Parmesan cheese
  8. 5-7 eggs (depending on the size of your crust)
  9. 1 cup whole milk (or half & half)
  10. 1/2 teaspoon black pepper
  11. Scant 1/2 teaspoon salt
Instructions
  1. Preheat oven to 400*.
  2. Roll pie crust out into pie pan.
  3. Add 2 tablespoons olive oil to a medium pan over medium heat. Once hot, add the mushrooms and green garlic. Saute for several minutes, until the veggies have softened and are slightly golden. Add the garlic cloves and stir. Remove from heat.
  4. Beat together the eggs, milk, salt and pepper using a mixer or a whisk. Mix well, until eggs seem very light and aerated.
  5. Add the veggies to the bottom of the pie crust, then sprinkle on the Parmesan. Pour the egg mixture into the crust.
  6. Bake in the preheated oven for 20-30 minutes**, or until quiche is just set, but cooked through.
  7. Enjoy!
Notes
  1. I used green garlic, but spring onions will work as well.
  2. **Quiche can be tricky as ovens vary. Quiche cooks differently in different ovens so sometimes it takes some experimenting to find the right baking temperature and time for your oven. Mine takes exactly 20 minutes in a 400* oven, but keep in mind that you may need to adjust the temperature/time to accommodate your oven.**
The Dreaming Foodie https://www.thedreamingfoodie.com/

Favorite Hummus

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I’m sharing with you today my absolute favorite hummus recipe – homemade, simple, uncomplicated and tahini-free!

I don’t like buying things that I don’t use often. I will occasionally buy a special ingredient for a special recipe, but for everyday food, I use what’s already in my pantry + some fresh fruits and veggies. That has always been my hummus dilemma. I don’t want to buy tahini, but I read everywhere that the key to creamy, yummy hummus is tahini. So I bought it once and it took up room in my fridge and the only thing I used it for was hummus and I’m just not happy with things like that. If you are like me, and want a seriously uncomplicated, tahini-free hummus, this is the recipe for you!

With six total ingredients (all things that I always have on hand) and just a tiny bit of time, you can have delicious, filling, simplified hummus!

I make this all the time and don’t vary it. When it comes to hummus, I truly do just enjoy it simple, not complicated and not fancy. Just some chickpeas, lemon, olive oil, garlic, salt and pepper. That’s it. To me, that’s all it needs. This version is creamy, lemony and wonderful served with crackers, toasted bread or fresh veggies. This hummus is great to whip up for a snack, to take to a party or to enjoy it as we did just last night, as a spread on sandwiches.

If you try it and you love, let me know. Leave a comment on this post, on Facebook or Twitter!

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Favorite Hummus
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Ingredients
  1. 1 15-ounce can chickpeas
  2. Juice from 1/2 of a lemon (or about 2 tablespoons)
  3. 2 medium garlic cloves
  4. 1/2 teaspoon black pepper
  5. 1/4 teaspoon salt
  6. 3-4 tablespoons olive oil
Instructions
  1. Drain but don't rinse the chickpeas (see notes below).
  2. Add the chickpeas, lemon juice, garlic cloves, pepper and salt to a food processor. Process for about one minute, or until mixture has turned into a smooth paste.
  3. Turn off the food processor, scrape down the sides and turn it back on, drizzling in the olive oil a little at a time, until hummus has reached your desired smoothness and consistency.
  4. Taste and add more lemon juice, garlic, pepper and/or salt to your taste.
Notes
  1. I drain, but don't rinse my chickpeas. The brand I use has no salt added so I don't feel the need to rinse them. If your canned chickpeas have salt added, rinse them if you are worried about excess salt, or don't rinse them and don't add any extra salt to the hummus.
  2. If you are sensitive to lemon or garlic tastes, start with less of each and add more as you choose.
The Dreaming Foodie https://www.thedreamingfoodie.com/

New Sweet Potato Black Bean Burgers

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Greg and I pulled out the grill for the third time this year this past weekend. We’re on a roll.

I remember when we first got our grill, and the very first times we attempted using it. I say attempted, because that’s really what it was. Neither of us had worked a charcoal grill before without other adults (our parents). The first couple of times we grilled, we used way too much or not enough charcoal and lighter fluid, disagreed on whether to keep the lid on or off while it heated up, and once, after several hours of trying to get the thing to work, we completely gave up. Well, we’ve come a long way in less than a year since having our grill, and I’m proud to say I think we now have it down. With nice weather here, we’ve been pulling the grill out on Saturdays after I work. It’s no longer a task that takes hours of planning and preparation, rather, it’s now a way for us to unwind – a way to spend a relaxing evening. And we’ve been doing just that.

We recently had a conversation about veggie burgers that is very similar to the grill story. At one point, we were scared and intimidated to make them. And admittedly, that wasn’t too long ago. Looking back, the beginnings of our veggie burger making were rough, just like the beginnings of our grilling. There was much preparation and planning put into making a veggie burger, and unfortunately, a lot of failed attempts. I wouldn’t say that we are now experts or even close, but we’ve come a long way. This Thanksgiving burger (one of my all-time favorites) is definitely a testament to that. And now, today’s burger.

I shared with you a sweet potato + black bean burger on May 1, 2013, almost exactly one year ago. I think it’s more than a coincidence that making this burger and getting the post together for another sweet potato black bean burger happened, without thinking about it, exactly one year later. It has given me a chance to see how far I’ve come. To see how I’ve improved in one year. My photos, my recipes, my blog. A part of me wants to delete the first sweet potato black bean burger post. The photos are hard to look at, there are things I’d change about the recipe and post. But luckily there is a little something telling me not to. I think I’d regret it. I’m proud of today’s recipe and post, but I need to remember, one year ago I was proud of that post. Makes me wonder how I’ll feel one year from today.

S0 yes, today, a new and improved sweet potato black bean burger. And it is darn good. A burger with a simple list of ingredients, wonderful texture and addicting taste. We made the burgers big, grilled them, and served them on brioche rolls topped with Dijon mustard, lettuce, tomato and gouda cheese, and I suggest you do the same. Serve the burgers with some homemade fries (more on those next week) and a crunchy pickle. Too good to be true, really.

These burgers really hold up well. That is definitely a thing to feel good about when it comes to veggie burgers. They stayed together on the grill, so I feel confident that they’d do wonderfully baked in the oven or fried in some olive oil on the stove, as well. They also stay together when eating them – even better. I don’t know how much more I can say about these other than please try them! And if you do, let me know! Tell me on Facebook or Twitter, or leave a comment on this post.

Cheers to making improvements, slowly but surely, and to gosh darn good sweet potato black bean burgers!

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New Sweet Potato Black Bean Burgers
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Ingredients
  1. 2 large sweet potatoes
  2. 3 garlic cloves
  3. Olive oil
  4. 1 cup uncooked brown rice
  5. Vegetable broth or water, to cook rice
  6. 1/2 teaspoon each of salt, pepper, onion powder, chili powder and cumin
  7. 1 15-ounce can black beans, drained and rinsed
  8. 1/2 cup walnuts
  9. Large handful fresh cilantro
  10. 1 tablespoon ground flax
  11. 1/2 cup panko breadcrumbs
  12. 1/2 cup rolled oats
  13. Serving suggestion: hearty buns, Dijon mustard, gouda cheese, lettuce and tomato
Instructions
  1. Preheat oven to 400*.
  2. Peel, wash and dice the sweet potatoes. Place on a parchment lined baking sheet, along with three cloves of peeled garlic, and drizzle with olive oil, just to coat. Roast sweet potatoes and garlic in preheated oven for about 40 minutes, or until potatoes are fork tender.
  3. While sweet potatoes are roasting, cook one cup of dry brown rice according to package instructions. I use vegetable broth to cook mine.
  4. Once sweet potatoes are roasted and rice is done cooking and slightly cooled, place the roasted sweet potatoes and garlic in a food processor along with 1 tablespoon of olive oil and the 1/2 teaspoon each of salt, pepper, onion powder, chili powder and cumin. Process for about 30 seconds, or until sweet potatoes become mostly smooth.
  5. Add the rice to processor and pulse several time to incorporate. You may need to use a spoon to move the rice along.
  6. Add the black beans, walnuts and fresh cilantro to the processor and process for another 30 seconds or so to incorporate well.
  7. Add the burger mixture to a large mixing bowl and add the flax, panko and rolled oats. Alternatively, you can use all panko (1 cup) or all oats, rather than a mixture of the two - just as long as there is 1 cup total. Stir the flax, panko breadcrumbs and oats into the burger mixture.
  8. Refrigerate mixture for at least 30 minutes before cooking.
  9. When ready to cook, form mixture into patties. The number of patties you get will depend on the size you make them. We made them fairly large and got seven patties.
  10. We grilled our burgers on a charcoal grill, but I feel confident these will bake well in the oven or fried in olive oil on the stove due to their sturdy texture.
  11. I suggest serving them on hearty, slightly toasted buns with Dijon mustard, melted smoked gouda cheese, lettuce and tomato.
  12. Enjoy!
Notes
  1. Instead of using 1/2 cup panko and 1/2 cup oats, you could use 1 full cup of panko and no oats or 1 full cup oats and no panko.
  2. I mixed the flax, panko and oats into the burger mixture in a large mixing bowl because my food processor was too full to process anything else.
  3. Refrigerating the mixture before cooking will help the burgers stay together.
  4. I did not bake or fry these, but I feel confident that both would work if you follow the instructions. The burgers are very hearty and sturdy, so I feel that would stay together no matter what the cooking method.
The Dreaming Foodie https://www.thedreamingfoodie.com/