Vegetarian

Three Cheese and Roasted Pepper Pizza

December 9, 2010 by The Partial Ingredients

I had an older post with this same recipe but as with the nature of almost every recipe I have used it has turned out a little bit differently this time around. I had some fresh mozzarella and parmesan leftover in the fridge so I added those in. I didn’t have any capers this time which was too bad. They are very nice on this pizza.

I like the thin crust style of this pizza and the flavor of the roasted orange and yellow peppers. Roasting the peppers beforehand intensifies their flavor. Instead of leaving the skins on I removed them. I think I like this version better–some of the bitterness of the blackened pepper was removed when I took away the skin. The fontina and parmesan with the addition of fresh mozzarella gave the toppings a melty softness that was very tasty. I went the lazy route and used a pre-made dough from the grocery again. I like to use the whole wheat dough sold in a package (not a can). One of these days I will try a pizza crust from scratch.

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Garlic Mashed Potatoes

November 20, 2010 by The Partial Ingredients

Another turkey day must have: mashed potatoes. While most recipes call for yellow or brown potatoes (they have a smoother texture for mashing) I like to use red potatoes. I just really like the flavor of these potatoes and their skins. I like mashed potatoes a little chunkier and with the skins mixed in. If you prefer it smoother add more milk and remove the skins. The garlic adds just enough flavor but does not over power the potatoes.

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Roasted Brussel Sprouts

November 20, 2010 by The Partial Ingredients

I’ve never understood why brussel sprouts have such a bad reputation. It’s like the dark horse at every thanksgiving and people take 1 brussel and put it on their plate just to be polite. Anyway I like brussels a lot, especially when they are roasted with great flavors. Roasting them on a baking sheet gives the brussels a sweeter flavor and mellows some of their bitterness. You can roast them with pine nuts, chestnuts, cider, or other herbs. There is a lot of variation you can do with brussels and I think I will be making these more for regular dinners, and not just the holidays.

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Roasted Beets

November 20, 2010 by The Partial Ingredients

Roasted Beets are both beautiful and delicious. I used to eat them like candy when I was a kid. Roasting the beets concentrates their flavor so they’re great to eat as is. You can also add spices like ground clove and allspice for a little different flavor.

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Gingered Cranberry Sauce

November 19, 2010 by The Partial Ingredients

Hurray for cranberries! Every turkey needs its cranberry sauce. While the canned stuff does make me a little nostalgic, I have to say that this recipe brings cranberries to another level. The fresh ginger and orange zest liven up the flavors, and I love the chunkier texture of this sauce.

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Stir-Fried Shrimp with Ginger and Basil

November 3, 2010 by The Partial Ingredients

I like this recipe a lot because the sauce is so versatile. It tastes good with tofu, shrimp, and chicken. This time I used tofu and shrimp for the stir-fry and it turned out very well. The fresh ginger and basil provide great flavor to the sauce. Since I used tofu this time I decided to use the foreman grill and grill the tofu with a few teaspoons of the sauce. Grilling the tofu improved the texture and gave it some extra flavor before I started stir-frying. I would like to try this recipe with beef at some point. I bet it would be delish!

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Sauteed Mushrooms

November 1, 2010 by The Partial Ingredients

This is a simple way to cook white mushrooms for pizza, pasta, or whatever you like.

Arugula and Balsamic Wrap

October 31, 2010 by The Partial Ingredients

*Camera Update: I bought a camera on ebay yesterday. It’s a Panasonic Lumix DMC TZ3-k that was previously owned but still in great shape. Until it arrives I am using an ancient digital camera. John also bought a Canon 5D today (it’s like camera fever over here) and I can’t wait to see how that one works out.

Lunch today was a tasty wrap with arugula and capers with a balsamic vinegar glaze. For an easy protein I used a frozen veggie burger (shame on me, I know). In the future, I would like to experiment with making veggie burgers from scratch. For the wrap, I like using the veggie burger with grains, veggies, and cheese better than the soy patty type.

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