Vegetable Fritters


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With some veggies that needed to be eaten soon, I set to work developing an on-the-fly recipe that would make use of everything available.

This recipe can be modified based on whatever veggies you have.

veggiepatties   Vegetable Fritters  Ingredients:

  • 2 sweet potatoes, boiled
  • 2 green peppers, diced
  • 3 carrots
  • 1 crown broccoli
  • 1 zucchini
  • 4 cloves of garlic
  • 1/4 white onion
  • greek yogurt (optional-for topping)
  • canola or other oil for frying
  • approximately 1 cup flour (more or less, depending on your mixture)
  • 2 eggs
  • Spices: salt/pepper to taste, Indian spices (garam masala.., turmeric, etc. or other mixture)

Directions:

  • Peel and chop the sweet potatoes and boil until soft
  • Dice onion and saute until caramelized
  • Dice garlic and add to onions, cooking for a few minutes
  • Mash sweet potatoes and add garlic and onion in a large bowl
  • Pulse peeled zucchini in food processor, then remove and squeeze the moisture out as much as possible using a cheesecloth, towel or paper towel
  • Pulse carrots, and broccoli in food processor until they are in very small pieces
  • Dice green pepper (do not add to food processor)
  • Combine all ingredients in a bowl, adding spices to taste.  I used garam masala, salt, pepper, and a small amount of an Indian spice packet.

veggiemixture   Vegetable Fritters

  • Add eggs and flour until mixture is a consistency that can be formed into patties (not too dry)
  • Heat 1″ oil in a frying pan over medium-high heat until hot
  • Add veggie patties and fry until browned, turning once

fryingpatties   Vegetable Fritters

  • Let patties dry on paper towels to drain
  • Serve with a little Greek yogurt!

 

These turned out to be spicy and delicious, and can easily be frozen for a quick snack (just heat in the toaster oven)!

January 6, 2013
Food, Recipe

 
 

Balsamic Beef Stew Video Blog


Balsamic Beef Stew

I’m trying my first video blog. In two short segments, here is my Balsamic Beef Stew!

Balsamic Beef Stew Part 1

Ingredients:
1 Pound bottom round roast
6 carrots sliced
8 small – medium potatoes cubed
10-12 mushroom caps chopped
salt/pepper

Balsamic Beef Stew Part 2

Balsalmic Sauce
3-4cups Healthy White Sauce Alternative (White Beans and Cauliflower)
½ cup balsamic vinaigrette
3 tablespoon olive oil
3 cloves garlic
handful of rosemary
salt/pepper

Put the roast and the balsamic sauce in the crock pot on high. After one hour, add the vegetables. The stew can cook on high for 5-6 hours. This was a great winter dish. It was hearty and I didn’t feel bloated after I had a bowl and a half for dinner.

 balbeefstew 3648x2736   Balsamic Beef Stew Video Blog

Next time, I’ll add different seasonings. I hope you enjoyed the video. If you like QueenProfessor on www.youblogwhatyoueat.com, try QueenEarth at www.facebook.com/TheMsQueenEarth 🙂

December 14, 2011
Food

 
 

Vegetable Mini-Quiches


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Weekday mornings are busy, but breakfast is important.  These mini quiches are quick and easy to make and perfect for freezing in individual portions!

IMG 3338 300x225   Vegetable Mini Quiches

Vegetable mini quiches

Ingredients:
VEGETABLES!– any will do, but here’s what I used:

  • 1 bell pepper, diced
  • 2 jalepenos, minced
  • 1 tomato

    IMG 3318 225x300   Vegetable Mini Quiches

    Tomato and Feta

  • 1 1/2 cup broccoli
  • 4 large mushrooms

    IMG 3327 300x225   Vegetable Mini Quiches

    Veggies for the quiche

  • 1/2 cup leek, minced
  • 2 garlic cloves, minced
  • 6 eggs
  • 10 oz egg whites

    IMG 3319 300x225   Vegetable Mini Quiches

    Eggs and egg whites

  • 1 cup feta cheese, crumbled
  • handful fresh basil, chopped
**Original recipe called for milk as well.  In another attempt I added 1 cup of Almond milk but the quiche came out a little thinner.**
This makes 12 muffin tins full and 1 loaf pan–so maybe 24 muffin tins.

Directions:
Preheat oven to 350 degrees.
Chop all vegetables, garlic, and leek.
Saute vegetables in a little butter or olive oil (garlic, leek first, then broccoli, then peppers, then mushrooms) until slightly tender.
Beat eggs in a large bowl.  Add egg whites, vegetables, fresh basil, and crumbled cheese.
IMG 3325 300x225   Vegetable Mini Quiches

loaf-style vegetable quiche

Spray muffin tins and/or loaf pans with oil and add quiche mixture to each.  Be sure not to fill muffin tins all the way to the top as they expand a bit while cooking.

IMG 3323 300x225   Vegetable Mini Quiches

Vegetable quiche before cooking

Bake at 350 for 20-40 minutes, depending on what you are baking them in and if you add milk.  Check quiche every so often for doneness.Enjoy!
IMG 3337 300x225   Vegetable Mini Quiches

Mini Vegetable Quiches!

September 13, 2011
Food, Recipe

 
 

Ginger-Pickled Cucumbers


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With too many cucumbers to keep up with from the garden, I made batches of ginger-pickled cucumbers!

IMG 3202 300x225   Ginger Pickled Cucumbers

ginger-pickled cucumbers!

This is an excellent snack to keep on hand in the fridge or at work.

Ingredients:

  • 1-2 Cucumbers
  • 1/4 cup Rice Vinegar
  • Splash of filtered water
  • 1/2 – 1  tsp sugar
  • 1″ piece of fresh ginger, grated
  • Salt, Pepper

You can either peel the cucumbers or leave the skins on.  I like to peel them in stripes because I think I’m fancy.

Combined the sliced cucumbers and all other ingredients in a shallow dish.

You only need splash of water, but you can adjust the vinegar/water/sugar ratio to taste.

Shake the container to coat cucumbers in the mixture and allow to sit at least a few hours in the refrigerator.  The longer these sit the softer and more pickled-tasting they get.  The ginger flavor is so good!!

August 12, 2011
Food, Recipe

 
 

Fresh Garden Salsa: Tomatillo, Tomatoes, and Peppers


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In my garden, the tomatoes just started coming in like crazy! 
I don’t eat tomatoes on everything, so I needed to come up with a way to use the ripe ones so they wouldn’t go to waste.

IMG 2733 300x225   Fresh Garden Salsa: Tomatillo, Tomatoes, and Peppers

cherry tomatoes

IMG 2734 300x133   Fresh Garden Salsa: Tomatillo, Tomatoes, and Peppers

More garden tomatoes

It just so happened that this weekend at the Catonsville Farmer’s Market, my favorite vendor, the White Rose Farm folks, had a huge bag of mixed peppers (purple bell, cowhorn, jalapeno, mild/spicy varieties, etc) at a ridiculously good price.  I’m growing jalapenos, chilli peppers, and bell peppers, but I don’t have that many of any of those yet.
They also had tomatillos for sale, which I got to taste for the first time thanks to the friendly man at the farm stand.  They are really good raw! Crunchy and buttery!

This was also the first time I’ve purchased garlic from the farmer’s market.  At $1 a bunch, it’s not the most economical, but wow was it good! Crisp, so fresh, flavorful, and much more potent.  I only used 2 cloves where I might normally use 4 or more!

With all this in tow, and a bunch of cilantro, I set to work.

IMG 2857 300x225   Fresh Garden Salsa: Tomatillo, Tomatoes, and Peppers

Blended peppers, cilantro and garlic , frozen for future use

Many of the peppers wouldn’t have lasted a full week in the fridge before going off, so I decided to food process all of them at once.   It’s a pain in the moment, but I am so excited for all the leftover pepper/garlic/cilantro mixture I have frozen and waiting for my next culinary usage of them.  At the very least, I can keep this frozen until I get my next batch of ripe tomatoes for more salsa :).

Here’s the general recipe for a delicious, fresh, garden salsa made from tomatillo, peppers, and tomatoes:

Ingredients:

  • 1 part tomatillos
  • 1 part diced tomatoes
  • 1 part mixed peppers (bell, cowhorn, jalapeno, mild/spicy varieties, etc..)
  • garlic (2 cloves of farmer’s market garlic goes a long way!)

    IMG 2854 300x225   Fresh Garden Salsa: Tomatillo, Tomatoes, and Peppers

    Mixed peppers, Tomatillos, Tomatoes, and Garlic

  • leek (1/4 cup chopped or to taste, or onion if you prefer, but leek is milder, and I didn’t use much)
  • cilantro (handful–to taste!)
IMG 2860 300x225   Fresh Garden Salsa: Tomatillo, Tomatoes, and Peppers

Cilantro

Directions:

Add garlic, leek, cilantro, peppers and tomatillos to the food processor and blend into very small pieces (but not entirely pureed).

IMG 2853 283x300   Fresh Garden Salsa: Tomatillo, Tomatoes, and Peppers

peppers in the food processor

IMG 2856 300x225   Fresh Garden Salsa: Tomatillo, Tomatoes, and Peppers

Food processing ingredients

Dice tomatoes and combine in a bowl with salt and pepper to taste.  Adjust amount of jalapenos and hot peppers for spiciness.

YUM!

IMG 2865 300x225   Fresh Garden Salsa: Tomatillo, Tomatoes, and Peppers

Fresh Garden Salsa with Tomatillos, Tomatoes, and mixed Peppers


After devouring our first batch with chips, we added more on top of some homemade shrimp burritos! YUM!!
This salsa had just the right amount of spiciness (adjust pepper ratio to taste)!

IMG 2871 300x225   Fresh Garden Salsa: Tomatillo, Tomatoes, and Peppers

Garden Salsa on a shrimp burrito

August 6, 2011
Food, Recipe