Tag Archives: vegetarian recipes

4 Tasty Corn on the Cob Recipes

No summer BBQ is complete without corn on the cob.  It’s fun to eat, easy to cook, and can be the perfect compliment to almost any summer menu.

However, no one should have to settle for corn with butter and salt (even though that’s perfect in my book!).  Here are some creative ways to add some volume to your corn ears!  Wow.  Sorry.  🙂

Lime, Black Pepper, Southwest, and Basil

Basil Mint Pesto

Puree 2 garlic cloves and ¾ cup olive oil in blender.  With machine running, add 1 cup packed fresh mint and ¼ cup packed fresh basil; puree for 1 minute.  Brush corn with pesto; season with coarse salt.

Southwest Spice

Combine 2 teaspoons chili powder, 1 teaspoon ground toasted cumin and 1 teaspoon coriander seeds, and ½ teaspoon coarse salt.  Brush corn with olive oil; sprinkle with spices.

Black Pepper and Thyme

Brush corn with olive oil.  Sprinkle with 1 tablespoon fresh thyme; season with coarse salt and freshly ground pepper.

Lime Zest

Combine 1 tablespoon finely grated lime zest (from 2 limes) and 2 teaspoons coarse salt.  Brush corn with olive oil; sprinkle with zest mixture.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Panzanella Salad

This is a delicious and refreshing summer salad.  Make it a day ahead for even more flavor!  It probably won’t last much longer after that…so be sure to keep that in mind.  If you need it to last a bit longer, keep the bread cubes separate and mix them into each serving.  That will prevent the leftover bread from becoming mushy.

PANZANELLA SALAD

6 cups cubed rustic bread (these can be toasted up to 1 week before use.  Keep in airtight container at room temperature.)

4 large ripe tomatoes, cut into chunks

1 medium red onion, thinly sliced

1/3 cup extra virgin olive oil

3 tablespoons red wine vinegar

2 teaspoons minced garlic

1 teaspoon salt

1/2 teaspoon ground black pepper

2 medium yellow peppers, seeded and cubed

1 large cucumber, cut into small pieces (use seedless if you can find it.  If not, a regular cucumber is fine.)

1/3 cup chopped parsley

1.  Preheat oven to 400 degrees F.  Line a jelly roll pan with foil and spray with non stick cooking spray.  Arrange your bread cubes on the pan in one layer and toast 10-15 minutes, tossing once, until evenly browned.

2.  Combine tomatoes, onion, oil, vinegar, garlic, salt and pepper in a large bowl.  Let stand at room temperature for 30 minutes, tossing occasionally.

3.  Add remaining ingredients to tomato mixture and let stand at least 15 minutes to let flavors blend together.  Add bread crumbs just before serving.  Mix to combine.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Tabouleh and Watermelon Salad

Okay, now just bear with me here.  I know this may not sound appetizing, but this is maybe one of the most delicious and refreshing salads I’ve ever had.  It’s simple, healthy, and perfect for a hot summer afternoon.

Tabouleh with Watermelon

TABOULEH WITH WATERMELON AND FETA

1 box tabouleh mix

Olive oil (according to package directions)

1/4-1 cup parsley, depending on taste

1/2 cucumber, chopped into bite sized pieces

1 cup crumbled feta cheese

1-1/2 cups watermelon, cut into 1″ squares

Juice of 1 lemon

1.  Prepare tabouleh according to package directions (usually soaking the mix in boiling water for at least 30 minutes).

2.  When tabouleh has set, remove from fridge and fluff with a fork.  Add olive oil, parsley, cucumber, feta, and watermelon.  Stir until incorporated.  Sprinkle lemon juice over the salad and stir once more.

Let the flavors marinate overnight, or at least for 1-2 hours.  Serve as a main dish, side dish, or use it in a lettuce wrap.  The possibilities are endless!

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Bruschetta ala “Julie and Julia”

Every time I watch Julie and Julia, I crave bruschetta.  CRAVE IT!  It’s super refreshing in the summer and perhaps one of the easiest things to make.  It’s perfect with just red tomatoes, but you haven’t lived until you’ve tried it with assorted heirloom tomatoes.  As Julie says, “YUM!”.

Rustic Bruschetta with Heirloom Tomatoes

4 slices rough textured bread, such as a crusty baguette, cut lengthwise on a diagonal
16 oz. assorted heirloom type tomatoes, chopped
extra virgin olive oil
1 clove garlic, peeled and halved
sea salt
chopped fresh basil

1. Toss tomatoes with 1 T. olive oil and about 1 tsp. sea salt.
2. Fry bread in 2-3 T. olive oil in skillet, browning on each side, and adding 1 more T. oil if necessary.
3. Rub cut half of garlic over 1 side of fried bread.
4. Spoon tomatoes over bread. Top with chopped basil and more sea salt to taste.
5. Eat with plenty of napkins on hand.

BON APPETIT!

 

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips.

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Summer Egg Rolls

Here’s a delicious and satisfying way to enjoy Chinese egg rolls without the guilt.

Summer Egg rolls with avacado and mango

SUMMER EGG ROLLS

Egg Roll wraps (7-8)

1 mango, sliced very thin

1 avocado, sliced very thin

1 cup chopped cilantro

Asian noodles, cooked, drained, and cooled (optional)

oil for frying

1.  Lay out all your ingredients in an assembly line.  Fill each egg roll wrap with noodles (if desired), cilantro, and 3-4 slices of mango and avocado.  Roll up tightly and dab the end with water to keep it together.  Set aside.  Repeat until completed.

2.  Heat the oil in a wok or skillet over medium heat for about 2 minutes.  Add the egg rolls 2 or three at a time, watching constantly because the wraps cook extremely fast and are easy to burn.  Flip once and cook on other side.  Remove and let drain.

3.  Sprinkle your rolls with salt and serve with spicy peanut sauce or just eat as is!

Thinly sliced ingredients

Ready for frying!

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Figs with Cheese and Honey

Yesterday was Yom HaShoah, a day set aside in the Jewish calendar to remember those who perished in the Holocaust.  So here at the Hob-bee Hive, I’ve decided to set aside this week to honor those 6 million people who lost their lives not more than 60 years ago.  Today I have a recipe for you that completely encompasses the joy and sadness in life.  These fig treats can be eaten as an appetizer or a dessert.

Figs with Cheese and Honey

FIGS WITH CHEESE AND HONEY

1/4 cup unsalted shelled pistachios
8 dried figs
1/4 cup part-skim ricotta cheese
1 Tbs. honey

Toast the pistachios in a small dry skillet over medium-high heat until fragrant, 3 to 5 minutes, stirring frequently. Set aside to cool, then chop coarsely.

Cut each fig in half crosswise and place the fig pieces on a serving dish, cut side up.

Make a small indentation into the cut side of each fig half with a small spoon or your finger. Put 1/2 teaspoon of the ricotta on each piece of fig and sprinkle with pistachios.

Drizzle with honey, sprinkle with salt (if desired),  and serve.

PISTACHIOS for salt, to represent the tears we shed then and now

FIGS for life, to represent procreation

CHEESE for pleasure, to represent indulgence

HONEY for sweetness, to represent all that life has to offer

 

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips.

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Lime Cilantro Rice

Love that Chipotle rice?  Well, here’s how you can enjoy all the same flavors for half the calories!

Tastes just like “the real thing”!

LIME CILANTRO RICE

2 cups water

1 tablespoon butter

1 cup long-grain white rice (I used Uncle Ben’s Original Rice)

Juice of 1 lime

Zest of 1 lime

1/2 cup chopped cilantro

1.  Bring the water to a rapid boil.  STir the butter and rice into the water, cover, and reduce the heat to low.  Simmer until the rice is tender, about 20 minutes.

2.  Stir the lime zest, lime juice, and cilantro into the cooked rice just before serving.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Lasagna Roll-Ups

Happy Monday, everyone!  What an Oscar weekend, huh?  I’m just so happy that The King’s Speech took best picture.  What a phenomenal movie.  If you haven’t seen it yet, please, PLEASE check it out.  It deserved every award it won and more (um…probably should have gotten best score, in my humble opinion).

And may I say A+ to Mila Kunis for her flirty, yet romantic, lilac gown.  Best dressed, I thought…by far.

Okay, back to food.  Lasagna is maybe one of the best dishes ever.  It’s comforting and cheesy and just hits the spot on cold wintery days; however, I’m just one person…so I rarely make a whole lasagna because then I’ll be eating it for a month.  So I’ve resorted to lasagna roll ups…which are great because you can make 1 or 20…and if you’re not a huge fan of sauce, mushrooms, meat, etc., you can customize each roll to suit the needs of you or your diners.

Lasagna Roll Ups

LASAGNA ROLL UPS

10 lasagna noodles, cooked and drained

1 container ricotta cheese (15 oz. should get you through 10 noodles…depending on how much you use)

2 cups shredded mozerella cheese

1 cup shredded parmesean cheese

salt

pepper

garlic powder

canned tomato sauce

Lay your cooked noodles out on a flat surface.  Spread each noodle with ricotta cheese and lightly sprinkle with mozzarella and Parmesan.  Add salt, pepper, and garlic powder to taste.  Repeat for each noodle.

Ready to Roll!

Slowly roll up the noodles and place in a 9×13″ pan.  Bake for 20-25 minutes at 375 degrees…or until the cheese is melted and your roll ups are warm all the way through.

Remove from oven and top with sauce.  Tah dah!

For left overs, try this:  Reheat roll ups on the stove top to give the lasagna noodle a crunch.  It’s like a totally different food!

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Roasted Spiced Chickpeas

One of my favorite salad toppings, believe it or not, is chickpeas.  I love them.  So when I came across this recipe, I just had to try it.  Eat these toasted chickpeas in a salad, in soup, or munch by the handful.

Roasted Spiced Chickpeas

ROASTED SPICED CHICK PEAS

1 15-oz. can chickpeas, drained and rinsed

1 TB. vegetable oil

Ground cumin

Ground coriander

Ground ginger

Ground hot paprika

Kosher salt

Parsley

*These are the spices I used.  I almost never measure when using spices…I just toss them in according to flavors.  But if you’re one of those that must have a measurement, add 1/4 teaspoon of all to get a good mix of flavor.

Preheat oven to 425 degrees.  Toss chickpeas with oil and spices (except parsley) until evenly coated.  Spread on a rimmed baking sheet and roast until chickpeas are golden and crunchy, about 30 minutes.  Shake the pan occasionally to allow for even cooking.  Let cool completely.  Sprinkle with parsley when plated.

These can be stored for up to 2 weeks in an airtight container.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Eggplant Parmesan Recipe

Greetings, readers!  I must apologize for taking last week off…I needed some time to settle into my new place and get my life in order.  Thankfully, I had plenty of time to do that last week and I’ll be able to post some pictures of my new place tomorrow!  It’s not totally finished, but it’s a start…

For now, I would like to share with you one of my new favorite recipes.  For New Year’s 2011, my amazing boyfriend and I stayed in, cooked dinner, and watched some bad TV…it was perfect.  I had mentioned to him a few years ago that I had never tried eggplant and I was looking for a recipe that would help me fall in love with this beautiful veggie.  Being the food aficionado that he is, he suggested we cook up some eggplant Parmesan…and it won me over in no time.  Granted it’s not the healthiest thing in the world, but once in a while it just hits the spot.

YUM!

EGGPLANT PARMESAN

Ingredients:

  • 2 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices
  • Kosher salt, as needed, plus 1 tablespoon
  • 5 cups fresh breadcrumbs
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • Freshly ground black pepper
  • Vegetable oil for frying
  • All-purpose flour for dredging
  • 6 large eggs, beaten
  • 2 tablespoons whole milk
  • Olive oil, as needed
  • 2 jars marinara sauce
  • 2/3 cup grated Parmesan, divided
  • 1 pound fresh mozzarella, shredded

Directions

Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour.

Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.

In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper.

Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.

In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)

Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant.

Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until hot and just beginning to brown, about 30 minutes. Serve immediately.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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