Balsamic Glazed Endive
Saturday, 14 April 2018 by Julie Lieber
Endive is a great spring vegetable. I love the bitterness of the endive, which is not too powerful. I simmer the endive in broth and balsamic vinegar until it gets soft and the liquid makes a thick syrup that I drizzle on top. The sweet balsamic glaze pairs very well with the slightly bitter endive.
- Published in Vegan, Vegetarian
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Cauliflower Risotto with BBQ Tempeh
Saturday, 14 April 2018 by Julie Lieber
Cauliflower rice is all the rage and I had been trying my hardest to get on the bandwagon, but hadn’t yet fallen in love with the taste, until… I stumbled upon this cooking method. This recipe was inspired by a vegan meal in a box that my sister sent me through Green Chef, a local box of the week company. This recipe mixes cauliflower rice and short grain rice, to make an earthy, cauliflower flavored risotto. It is topped with some BBQ tempeh and a delicious scallion, peanut and ginger relish. The combination is a flavor burst!
- Published in Vegan, Vegetarian
Sweet Potato Soup
Saturday, 20 January 2018 by Julie Lieber
This sweet potato soup is super easy to make and is a great addition to your winter comfort recipes. Who can resist sweet potatoes in general? And with a base of carmelized onions and garlic, along with the rosemary that imparts its flavor while cooking, this soup has a complex flavor that works so well with the sweet potatoes. This soup freezes very well, so make a big batch and save some for later.
- Published in Vegan, Vegetarian
Moroccan Meatball Tagine
Saturday, 20 January 2018 by Julie Lieber
Tagines are great winter meals. This one has meatballs that cook in a spicy sauce, that includes all the best of middle eastern spices, like cumin and cinnamon. If you are up for a twist on a traditional meatball dinner, serve this morrocan version meatball tagine with cous cous for a deliciously different weeknight meal.
- Published in Beef for dinner
Slow Cooker Unstuffed Cabbage
Friday, 05 January 2018 by Julie Lieber
Stuffed Cabbage rolls are a family favorite for special occasion holidays, but who has time on a weeknight to roll out each cabbage roll? My mother, who worked full time and had to get dinner on the table, used to make unstuffed cabbage for us to satisfy our desire to have this delicious meal more frequently. This meal has all of the essential ingredients and flavors of stuffed cabbage – a sweet and tangy sauce, rice, beef, raisins -yet you can put this recipe together in no time, and work while it cooks!
- Published in Beef for dinner, Slow Cooker
All in One Pot Pasta with Tomato Sauce and Spinach
Friday, 05 January 2018 by Julie Lieber
Have you ever made a pasta dish where you cook the pasta in the sauce itself? The advantage of this method is the pasta absorbs so many good flavors, instead of just pouring the sauce on top and coating it. This is a relatively simple sauce and the spinach adds great color and a deep flavor – I always add extra spinach, to get the extra veggies in and make this a full dinner. (Adapted from Cooking Light)
- Published in One Dish Meal, Pasta Night, Vegetarian
Vegetarian Deli Reuben Sandwich
Friday, 05 January 2018 by Julie Lieber
If you love overstuffed, warm Deli Reuben sandwiches, you have to try this vegetarian version. It has all of the flavors of the sauerkraut, with the sweet relish dressing and swiss cheese, but with a meat substitute of marinated and crisped tempeh or tofu. Make sure to load on the Kraut and dressing and eat alongside my sweet potato fries for a delicious deli dinner at home!
- Published in Sandwich Night, Vegan, Vegetarian
Slow Cooker Fava Bean and Lentil Stew
Friday, 29 December 2017 by Julie Lieber
- Published in Vegan, Vegetarian
Mexican Chicken and Peppers over Creamy Polenta
Friday, 29 December 2017 by Julie Lieber
This recipes has your favorite bold Mexican flavors, chipotle and poblano peppers, with creamy Italian polenta. Talk about fusion! This dish was inspired by a recipe in Cooking Light magazine and my version bumps up the veggies to create a full meal.
- Published in Chicken Night
Chicken Paprikash with Knokerly
Friday, 22 December 2017 by Julie Lieber
Does it get more Hungarian than Chicken Paprikash? This dish takes all of the most popular Hungarian vegetables, green peppers, onions, tomatoes and of course lots of paprika, and slow cooks them with chicken until they are very tender and melt in your mouth. You can serve this with rice, which you can cook with the chicken and vegetable, but if you want to be authentic, try making the Knokerly, which are delicious Hungarian dumpling noodles. They soak up the gravy and were always my favorite part of dish when I was young. If you want to taste Hungary on a plate, this is the dish for you!
- Published in Chicken Night