St Urho, Patrick, Eggplant!

Happy Friday and Happy St Urho’s day! If you are not familiar with the legend, St. Urho chased the grasshoppers out of ancient Finland, thus saving the grape crop and the jobs of Finnish vineyard workers. He did this by uttering the phrase: "Heinäsirkka, heinäsirkka, mene täältä hiiteen" (roughly translated: "Grasshopper, grasshopper, go to Hell!”). Catchy don’t you think?

The St. Urho legend originated in Minnesota in the 1950’s  - although there is some debate as to who is responsible for the legend. So what does St. Urho have to do with this blog post - ABSOLUTELY NOTHING - well except that I am posting it on his day and I feel like if I don’t mention him the grasshoppers that show up in my yard later this summer may never leave and honestly I hate grasshoppers.

Eggplant the other hand, is one of my favorite vegetables and we happened to have 2 of them in the crisper that were begging to be used in a dish. I was also looking for a curry, and eggplant is the perfect vegetable to curry as it soaks up the spices and sauce - even better. And in my ongoing attempt to make tasty recipes in about 30 minutes this recipe fit - I had all the ingredients in my pantry/fridge - can’t really ask for more than that. 

So in honor of Thursday's dinner I give you: Eggplant, onion, mushroom and spinach dal :-)

Ingredients

1 cup dried red lentils

1 medium eggplant, cubed

1 - 2 handfuls of spinach

Mushrooms - I had/used enoki 

4 Tbsps oil of choice (I used olive oil)

1 small bunch of scallions, chopped

1 onion, chopped

1 1/2 tsp ginger powder

3 garlic cloves, crushed

1 tsp chili powder

2 tsps turmeric

2 tsps curry powder

2 - 3 cups water (you may need more for the lentils to completely cook) 

sea salt, to taste

chopped cilantro, for garnish

Instructions

Heat oil in a large saucepan. Add onion and scallions and lightly fry them over medium heat, stirring frequently for 1-2 minutes. Add all spices, lentils and water. Add eggplant and cook on low heat for 20 minutes then add mushrooms and cook for another 15 - 20 minutes.

When lentils are tender, add salt to taste toss in spinach and mix gently. Top with fresh chopped cilantro.

Whether you celebrate St. Urho or St. Patrick (he's my hero cuz I hate snakes more than grasshoppers), have a wonderful weekend. 

Ballad of St. Urho (because one can never be too careful)

St. Urho was a Finnish lad,

A blue eyed, blond hair poika,

St. Urho, bashful suomalainen

Ate grapes and kala mojakkaa.

He chased those big green bugs away,

"Heinäsirkka, mene pois!"

He said it loudly, just one time ---

Tose 'hoppers had no choice!

And so the Finns are here right now,

To celebrate Dear Urho,

And sing and dance in temperatures…..

It's always way 'plo zero!

Then in snowbanks deep and rivers iced,

To our saunas we will go, oh!

Cuz' Urho is our hero, now,

As all good Finns must know!

An Elegant Mushroom

Life is back to normal; I’m spending time with my girlfriends, hanging out at the Guthrie with my sweetie, cleaning, shopping and cooking - did I say shopping?

Every week I try to put together a menu - not that we end up eating something off of a list but, rather, to organize my shopping - sometimes it works and sometimes well not so much - but today it was awesome!

I’ve been hungry for veggie loaf lately - I know there are those of you who are scrunching up your nose at this very minute - but stick with me. I’ve not had great results with my lentil loaf lately so I’ve been searching for a new recipe and I’ve found a couple that look promising but haven’t tried them yet - Saturday was going to be the day. 

In my shopping travels I stopped at our local Asian market to get sesame oil and buckwheat noodles for a broccoli and tempeh salad I was pondering and i spied a package of beautiful oyster mushrooms at a ridiculously good price so they went in the basket too - I had no idea what I would use them for but I knew we would figure it out. 

Fast forward - it’s 5pm just unloading groceries and starving - veggie loaf takes too long so plan B it is (except there was no plan B). But wait I have beautiful mushrooms, fresh broccoli - stir fry - not just your ordinary stir fry but this one:

Ingredients:

2 tbsp peanut oil (or other high smoke point oil)

3 - 4 scallions - sliced

1″ knob of ginger, grated

4 garlic cloves, finely sliced

9 oz broccoli florets

7 oz oyster mushrooms

fresh coriander, to garnish

chopped roasted peanuts, to garnish (optional)

Marinade

2 tbsp soy sauce, divided

4 tsp rice wine vinegar, divided

3 tsp maple syrup, divided

3 tsp toasted sesame oil, divided

1 tsp chili oil

Instructions

Mix the marinade ingredients: 1 tbsp soy, 2 tsp rice vinegar, 2 tsp maple syrup, 1 tsp sesame oil and 1 tsp chili oil in a medium mixing bowl. If your mushrooms are on the large side, slice them lengthwise into smaller pieces. Place them in the marinade and mix well so that they get evenly coated. Set aside for at least 30 minutes for the mushrooms to soften and absorb the flavors.

Mix the remaining ingredients: 1 tbsp soy sauce, 2 tsp rice vinegar, 1 tsp maple syrup and 2 tsp sesame oil in a bowl and set aside. This will be used to season the broccoli.

Heat 2 tsp of peanut oil. Add spring onion, garlic and ginger and stir-fry on a medium heat until softened and fragrant, for about 1-2 minutes. Transfer to a large plate and set aside.

Heat up another 2 tsp of oil. Once hot, add marinated mushrooms. Stir-fry for 4-5 minutes, until lightly browned and softened. Transfer to the plate with the onion mixture and set aside.

Finally, heat up another 2 tsp of oil and add the broccoli florets. Stir-fry for 5 minutes until cooked yet still crunchy. Season the broccoli with the mixture you prepared earlier.

Return the onions and mushrooms and heat them until warm. Serve with rice and sprinkled with crunched peanuts and fresh coriander.

We're Still Here!

Yikes my last post was over a month ago - life seems to have gotten away from me a bit. I’ve joined another book club at the local library, we spent a lovely week in Mexico, visited family in Wisconsin, we’ve been searching for a kitchen remodeler and in between all that there has been stuff - not good or bad - daily stuff. 

If I would have written this post 4 days ago I’d tell you Spring was just around the corner but as I look out my window at the 5+ inches of snow we got on Monday night I think I’ll hold off on that prediction. The weather has been beautiful - off and on that is and we are now in March and you know that old adage “In like a lion out like a lamb.”

As always Mexico was beautiful, we stayed at the Hotel Irma in Zihuatanejo (same place we always stay) the views are beautiful, the water in the bay warm, great restaurants near by, and people are friendly. My only complaint - the hotel needs someTLC. They need some additional lounge chairs by the pool and the cushions need to be replaced. And the beach towels - well don’t get me started let’s say next year I’ll bring my own. 

Mexico is not a “vegetarian friendly” place unless you are looking to subsist on rice and beans. I did have a couple surprises - one place offered me vegetarian fajitas and they did not disappoint. Peppers, squash, carrots, broccoli and onions teamed up with corn tortillas, fresh guacamole and salsa - it was delicious. 

My second surprise was a delicious grilled eggplant appetizer at a new restaurant. It came with a delicious sauce and fresh shaved parmesan again delicious. 

My lazy days consisted of margaritas and reading books, this year I finished 7 - I view that as a successful vacation. We met a lovely couple from Canada who we spent time with on the beach and we attended an all woman art opening - there were some pretty amazing works. 

Before we left for vacation I was on my usual “we are not purchasing groceries” kick - I hate coming home to a stinky fridge because someone forgot to clean it out before he/she left on vacation. That of course means no food in the house when we return - but honestly we could eat out of the freezer and pantry for a long time - maybe even survive the zombie apocalypse. 

If you recall our garden harvest last year you’ll remember that I made some collard green wraps filled with veggie crumbles, onion, carrots … and froze them for a rainy day. Coming home from vacation was that “rainy” day. I teamed it up with a vodka tomato sauce (from last year’s harvest), tossed it in a pan and baked it for about 30 minutes - dinner. 

The kitchen remodel is on the horizon - just in time for grilling and salads - stay tuned for pictures and recipes. 

Thanks for stopping by!

A Stick to Your Ribs Breakfast

Did you ever have Cream of Wheat? It was one of my go to breakfasts as a kid I loved the texture (and I’m all about texture) and the taste. I would top it with fruit and a little splash of maple syrup - perfection. 

Somewhere along the line it fell off my radar do they even still make it? I’ve not seen it in the store in ages - although I’ve not been looking for it either. In the warmer months I’m a big fan of soaked oats; 1/2 to 2/3 cup of oatmeal (not quick oat and not steel cut oats), 1 cup of almond milk in a container overnight in the fridge. In the morning, top it with fresh fruit, toasted coconuts, walnuts or pecans and a splash of agave or maple syrup - it’s a great way to start the day.

For those of you who are in Minnesota for the Super Bowl - welcome I hope you brought a hat and gloves - it’s gonna be cold today. Not the searing cold that makes your nostrils stick together when you go outside but cold enough. If you don’t own a hat and gloves make a stop at Target they’ll have what you need. 

I woke up to light snow yesterday and it triggered the oatmeal part of my brain, (and yes I do have a sweet potato, avocado, blueberry and black bean section as well) which sent me directly to the pantry. We have a selection; steel cut oats, instant oats (not sure why we have these) and regular oats. Steel cut seemed like more energy than I was willing to exert (yes I know if I had an instant pot it would take a fraction of the time) so I opted for regular oats. 

I won’t tell you how to cook oatmeal because I’m pretty sure you’ve all done it at least once and if not the directions are on the side of the container. What I will tell you is what I added to them:

blueberries

dried apricots

dates

dried cranberries

chopped walnuts

maple syrup 

It was a great way to start the day the combination of fruits and nuts added the right amount of sweetness and crunch. And since oats are full of fiber (good for digestion) and provide you with energy (whole grains are absorbed slowly, which gives you energy that lasts) it gave me enough fuel to do all those Saturday morning things people do - and I got a “Thanks for making breakfast” from my sweetie.

If you’re lucky enough to have tickets (did I tell you I had a dream that I won 12 tickets to the Super Bowl?) to the Big game today - enjoy, if you’re going to a party enjoy that too. If you are like me - enjoy that book. 

A Quick and Delicious Coconut Curry Soup

It’s the kick off to the MN Superbowl event, which means for those of us living here we stay home and try to avoid the madness, although I doubt that will be possible it’s everywhere.

I’m not a football or any other organized sports fan but I appreciate when people get excited about “their team.” I did go to a playoff game party but I brought a book. No one seemed to notice they were too busy bemoaning the Viking’s loss. It was a nice opportunity to catch up with friends and family and this time the weather cooperated so we were not driving home on snow covered roads. With that being said Mother Nature dumped over a foot of snow on us the next day - go figure. 

I’ve been in a cooking mood lately. Earlier this week I made an eggplant and chickpea curry, baked a batch of blueberry muffins and last night a delicious coconut curry soup with sweet potato noodles. My focus lately has been on meals that take approximately 30 minutes to make without owning an instant pot. 

The curry soup was a simple yet flavorful dish with onions, peppers, peas and a nice helping of sweet potato noodles. I opted to eliminate any oils from the dish to keep it “fresh” and cut down on the calories. I cooked the onions with just a little bit of water and roasted the spiralized sweet potato on my seasoned Pampered Chef stone sans oil as well - both turned out perfectly. 

The original recipe came from the Veggie Inspired blog. I made a few spice adjustments because I was looking for something with a bit more heat but the end result was delicious - this one definitely goes onto the favorites list. 

Ingredients:

1 sweet potato spiralized 

1 medium onion diced 

3 cloves of garlic - minced

1 Tbsp of fresh minced ginger

1 bell pepper - seeded and cut into thin strips

2 Tbsp curry powder

3 cups veggie broth - you can buy it or make your own with veggie scraps

1 can coconut milk

2/3 cup frozen green peas

juice of 1/2 lime

Cilantro

Cayenne pepper to taste - I used somewhere between 1/2 and 1 tsp

Salt and pepper to taste

Cooking Instructions:

Preheat oven to 425 degrees. Place sweet potatoes on a large rimmed baking pan (I used the Pampered Chef large bar stone) in a single layer and bake until soft but not browned.

In a soup pot, saute the onions in 3 Tbsp water for 5 minutes over medium heat until softened. Add garlic, ginger and red bell pepper and cook for an additional 2 minutes. Mix in the curry powder, veggie broth, coconut milk and cayenne, stir to combine and simmer on medium heat for 15 - 20 minutes. 

When the veggies are cooked through add the green peas and lime juice and stir to combine. Add a few grinds of sea salt and pepper to taste. Check seasonings and adjust per your taste. 

To serve, place sweet potatoes in a large bowl and top with coconut curry soup. Sprinkle with chopped cilantro and lime wedges (if desired). 

A Quick and Delicious Curry

Sometimes after a long day cooking isn’t what you have in mind but you still need to eat and man cannot live on veggie burgers alone - that’s where curry comes into play - who does not love curry?

One of my resolutions is to find more ways to make vegetarian dinners in under 30 minutes so that I can spend my evenings reading, gardening and hanging out with friends and family. Tonight I made a vegetarian curry in about 30 minutes - it was simple, flavorful and delicious; actually it’s going in the regular rotation. 

One of my favorite things from the garden last year was the Japanese eggplant; we used the long, skinny and bright purple produce for so many delicious dishes - our favorite was an appetizer that marinated the eggplant with balsamic vinegar and spices and then roasted it - it was hands down the best preparation I’ve had in a long time. 

Unfortunately we don’t get those amazing little eggplants here in Minnesota in the winter but we do get the beautiful large, deep purple variety that we can turn into so many dishes. Tonight I was feeling like a simple curry; onions, eggplant, chick peas, coconut milk and spices over a bed of nutty basmati rice - yum. 

Ingredients

1 can chickpeas

1 large eggplant

1 medium onion 

3 cloves garlic - minced

1 can coconut milk

2 T curry powder

1/2 tsp ground cumin

1/2 tsp tumeric

1/2 tsp paprika 

1/4 - 1/2 tsp cayenne pepper

Salt and pepper to taste

Cooked basmati rice

Chopped cilantro 

Instructions

Chop the eggplant and onions into small pieces and put them in a large pan sprayed with olive oil. Cook for 5 minutes and add garlic. 

Drain and rise chickpeas and add them to the pan then add coconut milk, spices and salt and pepper - cover and simmer for 15 - 20 minutes until eggplant and onions are tender. 

Serve curry over rice and enjoy! 

A Tasty Vegan Mushroom Pie

Happy New Year one week late. We’ve been sick here - since the Saturday before New Year’s Eve. If you’ve had it - I’m sorry if not, be grateful. The bright side is that we are on the mend. The cold has trickled to some light coughing and nose blowing, actually it was so nice out today that I bundled up and went for a walk - it was nice to breath fresh air for a change. 

We’ve been subsisting on Netflix, soup, scrambled eggs, water and juice with an occasional Cara Cara orange. I’m finally ready for some real food and I just happened to be feeling like a tasty mushroom pie with carrots, onions, celery and peas in a flaky crust served with a cabbage salad with oranges, apples and pomegranates. 

Pampered Chef has a new pie pan set - the pan bakes up 6 mini pies and you can totally cover or not cover the filling - I went with partial covering. 

Vegan Pie filling:

9 ounces portabella mushrooms quartered

2 medium carrots 1/2 inch dice

2 stalks celery - sliced 

1 large red onion - 1/2 dice

1 cup frozen peas

5 cloves garlic minced

1/4 cup flour

1 tsp dried rosemary

1 tsp dried sage

1 tsp dried oregano

Salt and pepper to taste

Pie crust - standard 2 crust

Instructions

Place mushrooms in a bowl and add ground black pepper, salt to taste, and the all purpose flour. Toss well to mix. Heat 1 tbsp oil in a large saucepan. Add the mushrooms to the pan and saute for a couple of minutes, or until the mushrooms start to soften and brown slightly. Remove to a bowl.

In the same pan, add 1 tsp of olive oil, the garlic, onions, carrots and celery. Add a pinch of salt and stir-fry, scraping the bottom of the pan for any bits of mushrooms or flour left behind. They will add wonderful flavor.

When the onions and carrots start to soften but not brown, add the mushrooms back into the pot along with the peas, the herbs and 1 cup hot water.

Stir well, bring to a boil, cover and cook for 20 minutes or until the carrots are tender. Add more herbs (if desired) and stir well to mix. The stew should have thickened because of the flour you dredged the mushrooms in, if it is getting too thick, add some water to thin it out. Add salt and ground black pepper to taste and turn off the heat.

Assemble the Pies

Preheat the oven to 425 degrees. Roll out the pie crust and, using the Pampered Chef large pie cutter, cut out 6 circles and place each one of the lightly oiled pie wells. Spoon the mushroom filling into each pie and then cover the tops with 2 small circles of pie dough. Place the pie pan in the oven and bake 15 minutes at 425, turn down the heat to 350 degrees and continue to bake for an additional 10 minutes until the crust is golden brown.

Remove from the oven, let stand 15 minutes before serving and enjoy!