Recipes             Menus              Entertaining             About

Starred Recipes

3 Stars - A Family Favorite
2 Stars - Really Good, Will Make Again
1 Star - Good Recipe, Probably Won't Make Again

July 29, 2012

L.A.-Style Chimichurri Tacos

L.A.-Style Chimichurri Tacos

200 recipes!
I'm excited to share my 200th recipe with you today on Y'all Come Eat.  And, I'm thrilled that it's a really good one that we'll return to often in our house.

This recipe comes from Vegetarian Times - they asked Cupcake Wars 2010 champion and chef Chloe Coscarelli to share a favorite recipe.

I found Chloe's recipes online and am looking forward to trying out a few more soon!

We really liked this vegan Mexican meal, and I think it's one that you can tweak for your own needs.

I'm modifying the original recipe below.
It calls for rice, so if you have some on hand, you can just reheat it and use it.
Otherwise, cook your favorite kind of rice to include in the tacos.

I started by making the Chimichurri sauce - which I absolutely love!
I plan to keep a batch of this on hand - it's one of my favorite sauces and can be used on meat, as a salsa, on beans, on anything.  It's sooo good!

The Chimichurri sauce calls for cilantro, parsley, olive oil, fresh lime juice, agave nectar (I just used honey), garlic cloves, salt, cumin and black pepper. 

It smells so good once you puree it in the food processor!

We found it was rather oily so I've reduced the amount of olive oil in the recipe card below.

Then I heated a little bit of olive oil in the skillet and added my cremini mushrooms for 10 minutes.
The original recipe calls for sliced mushrooms, but I chopped my sliced mushrooms.
I thought the texture would be better with the size of the black beans.

After 10 minutes of cooking in the olive oil, I added a can of rinsed and drained black beans, plus half of the chimicurri sauce and allowed it all to heat through.

Then we served the mushroom/black bean filling with rice, Fire-Roasted Tomato and Pineapple Salsa, chopped romaine, and the rest of the Chimichurri sauce with heated flour tortillas to make soft tacos.

These tacos were absolutely delicious!

For my non-mushroom lover, Thomas, I made a version without the mushrooms and he loved it - we're all big Chimichurri fans, apparently!

Double click to print as a 5x7 recipe card.

Buen Provecho!

July 28, 2012

Butter Bean Green Dip

Butter Bean Green Dip

The June 2012 Vegetarian Times had an article about using healthy dips to get kids to eat more raw vegetables.

Our boys tend to eat vegetables pretty well, but I couldn't resist ripping out this page because the dips sounded really great!

We went to an Olympics Opening Ceremony party last night, and I took this dip.
It disappeared quickly.  I thought it was delicious and apparently others did too!

Next time I make this dish I will double it.

Rinse and drain a can of butter beans in the food processor.

Add fresh lemon juice, olive oil, salt & pepper and puree again.
Add chopped fresh parsley and puree again.

Add the white parts from 3 scallions and puree one final time.

I served the dip with raw carrots, mushrooms, and red peppers, along with Wheat Thins.
It was really good!

This recipe is a keeper for my family!

Double click to print as a 5x7 recipe card.


Great Life Miso Soup

Great Life Miso Soup

I have lots and lots of miso soup recipes. 
And they are all different enough that I thought I'd try each of them out over time.

This recipe comes from The Great Life and is slightly different than I've made miso soup before.  This one includes vegetables and leafy greens.

Start by soaking a strip of wakame in water.  I found this wakame and my local natural foods store.

It softens in just a couple of minutes.  Drain it and chop it into smaller pieces.

Then boil water (1 c per serving) and the wakame. 

Add in sliced root and/or round vegetable slices.  I used carrots and turnip which I had on hand to make up about 1/2 of vegetables.  Cook the vegetables about 4 minutes.

Then add in leafy greens.  I used napa cabbage that I had on hand.

Lower the heat to simmer and add the miso paste and stir for 4 minutes.

We have been using chickpea miso paste and it is virtually flavorless, so I added a bit of soy sauce to add a little more flavor.

You can garnish with scallions and serve warm.

Double click to print as a 5x7 recipe card.

どうぞめしあがれ (douzo meshiagare)
(Bon Appetit is Japanese!)

July 26, 2012

Quinoa & Vermicelli

Quinoa & Vermicelli

I really like this simple dish.  The first time I had quinoa in a restaurant, it was in this side dish.

I had it when Sandy offered her healthy cooking classes, and I have seen the same recipe in several vegetarian, whole-grain cookbooks.

I modified the 5 versions I had to create this one that I really liked.
The boys did too.
David is not a huge fan of quinoa, but he liked this dish "all right".
I think it would be great with sauteed vegetables cooked with it.

I used Mexican fideo pasta - their version of vermicelli.  I like it because it's cut short, like I've usually seen the pasta in this dish.

You start by cooking the vermicelli noddles with butter in a large saucepan until the noodles brown.

Then you add the vegetable broth, minced garlic, Kosher salt, and quinoa that has been rinsed and drained a number of times.

Bring it to a boil, then cover and simmer it until the quinoa has soaked up all the broth - about 15 minutes.

Serve while still warm.
It's really good warmed up the next day as well!

Double click to print as a 5x7 recipe card.

Buen Provecho!

Cucumber, Basil, and Lime Juice

Cucumber, Basil, and Lime Juice

Do you follow  Goop was founded by Gwyneth Paltrow. 
It has everything from food, to travel, to clothing. 

This juice recipe is from, and is shown doubled below.

Most of us in this house like a good homemade juice. 
Brennan is the exception.  He hasn't found one that he has loved just yet.  We're going to keep looking though.  And in the meantime, Thomas will finish his. 

This is a super easy one that calls for 2 cucumbers, 2 apples, 1 cup of fresh basil, and a peeled lime.

I juiced everything together in the juicer.
If you want it super cold, you can then transfer the juice to the blender with a handful of ice.

I don't think the fresh basil added much to this juice.  It barely dribbled out of the juicer - it felt like such a waste of good, fresh basil! 

I would hold onto your precious fresh basil for a better recipe where you can truly enjoy it.

Double click to print as a 5x7 recipe card.


July 23, 2012

Black Bean Hummus

Black Bean Hummus

This recipe comes from the Eat to Love book, and was so easy to make.
I took it to our Wine Club last weekend, and thought it was great with Stacy's Pita Chips.

I think the reason this is a Hummus, instead of a Bean Dip, is because of the addition of Tahini, as you would include in Hummus.

I have this tahini on hand for Homemade Hummus.  I purchased it at Kroger.

This recipe really is a piece of cake.
You place all the ingredients in a food processor and blend to desired consistency, adding a tsp of water at a time if needed.  I did not end up adding additional water.

Transfer to a bowl, garnish with paprika, cover, and chill until ready to serve.

Is also great served with vegetables such as carrots, broccoli or cauliflower florets, zucchini, cucumbers, romaine lettuce leaves, or asparagus spears.

Double click to print as a 5x7 recipe card.


July 19, 2012

Penne al Forno

Penne al Forno

I found this recipe on Dr. Barnard's website and thought it sounded great for a one dish dinner. 

I have a large skillet that I was able to combine all the ingredients in and then place in the oven to bake the dish.   You could always transfer the combined ingredients to a large baking dish before the last step of popping it in the oven. 

Pasta "al Forno" refers to a pasta dish that is cooked on the stove and then baked in the oven.

This dish is highly customizable again. 
The original recipe includes a number of options, so I'll share those with you. 

I sauteed sliced carrots, celery, and zucchini in a spray of olive oil for about 5 minutes.
I added some Italian seasonings and garlic powder.

I cooked the penne according to the packaged directions, draining it when it was just barely al dente.
It will continue to cook later in the oven.

Then I poured the hot, drained pasta into the skillet with the vegetables, added the marinara sauce, and the rinsed & drained beans, and combined it well.

I placed the covered dish in the oven and baked it at 350* for 12 minutes.
And done!

I pulled this dish out of the oven, told the family what was in it, and ran out the door for a church meeting, without trying it.

First thing David told me when I got home was that it was a really good dish. 
They liked the beans (which were an optional ingredient in the original recipe), and my concerns that there wasn't enough marinara sauce were unwarranted. 

Everyone liked it. 

Along with the cannellini beans, other optional ingredients included:  2 cups of diced Roma tomatoes, 2 diced roasted bell peppers, 1/4 c sliced olives, and chopped onion.

I will go with 12 oz of pasta next time instead of 16 oz, but overall - a win for my family!

Double click to print as a 5x7 recipe card.

Buon Appetito!

July 18, 2012

Ziti with Fresh Tomatoes and Olives

Ziti with Fresh Tomatoes and Olives

Last night the evening Book Club that I am in, the Litwits, did something completely different.
Our July hosts, Sam and Alexa, are caterers and chefs.  They suggested we all make a dish from a favorite cookbook, bring copies of the recipe, and we could have a meal together and discuss.

I was introduced to a number of yummy cookbooks last night.
And the food was incredible!
We had a great time sharing our dishes, our cookbooks, and catching up on a beautiful summer evening.

I had planned to take a crawfish etouffe last night, but this week is pretty crazy with contractors in and out of the house, lots of activities and appointments with the boys, and trying to get the house in good shape for our visitors arriving tomorrow!

So, I went with something much quicker - and a dish I thought sounded great for summer.

I must say - I fully intended to use ziti, but couldn't find it anywhere!  Who knew?  Trips to two great grocery stores in town and no ziti at all - so we used penne.  Turns out - our chef friends also use penne when ziti isn't available.  What's up with no ziti in town??

This is a very simple dish, and I loved it.  I will be modifying it slightly from the original recipe in one of my favorite go-to cookbooks

I like this dish because it can be served warm or cold.

I started by combining chopped fresh tomatoes, oil-cured black olives sliced in half, olive oil, lots of fresh basil and parsley, minced garlic, Kosher salt, and hot red pepper flakes. 

I mixed it up and let it sit together for half an hour or so while I cooked the pasta.

Once the pasta was cooked and drained I mixed the tomato sauce and pasta together.  I added a little seasoning and covered it to serve later at the Litwits.

I felt the dish was too pasta-heavy going with the original recipe.
So next time I will cut the amount and let the tomatoes be the star.
The modified recipe is below.

Double click to print as a 5x7 recipe card.

Buon Appetito!

July 17, 2012

Alicia's Soft Rice Porridge

Alicia's Soft Rice Porridge

I started thinking about eating a more plant-based diet earlier this year because of two things.

First, our friends Mike & Mary got interested in the subject and I was curious.
Second, I received Alicia Silverstone's The Kind Diet for Christmas and finally read it.
It made so much sense to me, and I asked David to read just one chapter from the book.

That led us into an entirely new way of thinking about nutrition, and we haven't looked back.

This recipe comes from Alicia's book. I haven't served this to the rest of the family because they're happy with their breakfasts, but it is a breakfast that I like and have made several times for myself, always a little differently.

I thought I'd better post it on the blog so I can always come back to it when I need a change in breakfast - I tend to get in a rut and need a change up.

We always have leftover cooked brown rice (or another grain) in the fridge, so this is a perfect use for it.

I'll tell you how I make it, then include Alicia's original recipe below.

You start by heating up a cup of leftover cooked rice and a cup of water in a saucepan.
Bring it to a boil, the cover and simmer it for 15 minutes.

The original recipe calls for 2 cups of water - it's waaaay too much for me.
I got with 1 cup and strain out a little before transferring to a bowl.

The original recipe also says to add your dried fruit to the saucepan with the rice and water, but I rarely remember to.  I usually just toss the chopped fruit on at the end.

I've used apricots, raisins, and dried mango in this dish.  All are great.

Then you place the dish in a bowl and add your toasted seeds and a chopped umeboshi plum.
The plum is obviously totally optional.  I love them, but not everyone does.

The original recipe calls for Toasted Sunflower Seeds.
I never toast them - just toss them on raw.  I'm sure they're even better toasted.
I've used raw walnuts, chopped raw almonds, and raw pumpkin seeds in this dish.  All good.

It's a filling breakfast, and I love the customizability (real word???) that allows me to use what I have on hand, or what sounds good that morning.


Yellow Fava Beans and Rice

Yellow Fava Beans and Rice

Awhile back I picked up a package of dried fava beans, looking forward to trying them out.  I have only heard of them, but don't think I've ever had them in a dish. 

Of course, this is who I think of when I think of fava beans.

Then I did a little research and found that they are widely used in almost every part of the world. 
So, I probably have had them before, not realizing it.

I saw this recipe in the Awakening Beauty book that I recently received from a friend. 
It sounded like a great recipe for us to try out.

This recipe is a multi-step dish, but the hands-on time is limited.

You start by soaking a cup of fava beans overnight.

When you're ready to start your dish you rinse your beans well, and then soak rice for an hour while you follow the next steps of the recipe.

We used brown basmati rice which the recipe calls for.  I think you could use any rice for this dish.

While the rice is soaking, you heat olive oil in a large pan and add turmeric, cinnamon, and black pepper, sauteing it all on medium for a minute.

Then you add a chopped onion and let it all saute for 10 minutes.
Per usual, I skipped the onion, but I'm sure it adds a great flavor to the dish, and of course a lot of great nutrients.

At this point you add your drained beans and 3 cups of water and bring the dish to a boil.

Then allow it to simmer, covered, for 45 minutes.

Next, add your rice and the water it was soaking in, and bring the dish to a boil again.

Drizzle melted butter over the top and allow the dish to simmer for 20 minutes.

Stir in golden raisins, and serve.

*This dish was not seasoned enough for my family.  I would add garlic powder earlier in the dish, or saute garlic with the turmeric and cinnamon, and season with more salt if needed.

*You can also add chopped dates when you add the golden raisins.

*You are supposed to sprinkle with some chopped scallions before serving, but we overlooked this step in our fury to get everything on the table!

This is certainly a good dish, and with the right seasonings - it could be a staple in our home!

(Even without a nice bottle of chianti to go with our fava beans!)

Double click to print as a 5x7 recipe card.


July 16, 2012

Chocolate-Drizzled Nuts with Sea Salt

Chocolate-Drizzled Nuts with Sea Salt

I pulled this recipe from the November 2010 Real Simple magazine holiday party food special.
Obviously, it's been sitting in my recipe file for quite awhile!

I'm always on the lookout for simple desserts, and this is one I knew would go over really well.
I don't make desserts that often, so when I do it's pretty special.

This is one of the fastest desserts ever, and we're really enjoying the leftovers still today.
This could also be served as a snack or alongside other appetizers.

To make, I spread 2 cups of lightly salted roasted nuts on a baking sheet.
Technically it's supposed to be a parchment-lined baking sheet, but I got ahead of myself.

Then I melted semi-sweet chocolate chips in a small glass bowl and drizzled it over the nuts.
Ignore the large clumps of chocolate!

I then sprinkled the nuts with flaky sea salt and set the baking sheet in the refrigerator while we ate dinner.

15 minutes later I pulled out the baking sheet and transferred the nuts to a bowl.
Of course, we all loved the nuts.

Store the leftovers in a storage container with a tight lid.

Double click to print as a 5x7 recipe card.