Lately, I have been trying to eat mostly unprocessed/minimally processed foods. I had some cooked Bulgar on hand and decided to make a tabbouleh style salad with a few extras. It was simply heavenly. Here's what i did:
Vic's Tabbouleh
2 cups cooked Bulgar
1 bunch green onion, sliced
12 yellow cherry tomatoes, quartered
1/2 red bell pepper, diced
1 small cucumber, seeded and diced
leaves from one bunch of parsley
1/2 cup edamame
1/4 cup feta, crumbled
1 1/2 lemons, juiced
1 1/2 TBS good olive oil
fresh ground pepper to taste
Combine all ingredients and enjoy!
Thursday, June 7, 2012
Sunday, February 12, 2012
Vegetarian Chili
One of the my most requested recipes is my vegetarian chili. I concocted this recipe by trial and error and combining several elements of different recipes I came across. Enjoy!
Vic's Vegetarian Chili
1/3 cup vegetable oil
2 large onions, diced
6 cloves garlic, minced
1 TBS tomato paste
1 TBS Worcestershire sauce
1 TBS BBQ sauce
1 TBS chili powder
1 1/2 tsp brown sugar
1 1/2 tsp soy sauce
1 tsp celery salt
1/2 tsp cumin
1/2 tsp black pepper
1/2 tsp white pepper
1/2 tsp cayenne pepper
1/2 tsp season salt
1/2 tsp onion powder
1/2 tsp garlic powder
8 oz mushrooms, stemmed and quartered (sometimes I use 16 oz)
2 green peppers, chopped
2 stalks celery, diced
1 small zucchini, chopped
2 jalapeno peppers, minced
28 oz whole pealed tomatoes, torn apart with juice
3 cans beans (your choice)
hot and spicy v-8
optional: 1 bag morning star crumbles, crumbled tofu
Heat oil, add garlic and onions. Saute for 10 minutes. Meanwhile, in a small bowl mix together the next 14 ingredients. Add the mushrooms and seasoning mix and saute until the mushrooms release their liquid and soak most of it back up. Add the peppers, celery and zucchini and saute for another 5 minutes. Add remaining ingredients and cook ~30 minutes. Adjust liquid content with v-8. Taste and adjust seasoning. Serve with Frito's and shredded cheese.
Vic's Vegetarian Chili
1/3 cup vegetable oil
2 large onions, diced
6 cloves garlic, minced
1 TBS tomato paste
1 TBS Worcestershire sauce
1 TBS BBQ sauce
1 TBS chili powder
1 1/2 tsp brown sugar
1 1/2 tsp soy sauce
1 tsp celery salt
1/2 tsp cumin
1/2 tsp black pepper
1/2 tsp white pepper
1/2 tsp cayenne pepper
1/2 tsp season salt
1/2 tsp onion powder
1/2 tsp garlic powder
8 oz mushrooms, stemmed and quartered (sometimes I use 16 oz)
2 green peppers, chopped
2 stalks celery, diced
1 small zucchini, chopped
2 jalapeno peppers, minced
28 oz whole pealed tomatoes, torn apart with juice
3 cans beans (your choice)
hot and spicy v-8
optional: 1 bag morning star crumbles, crumbled tofu
Heat oil, add garlic and onions. Saute for 10 minutes. Meanwhile, in a small bowl mix together the next 14 ingredients. Add the mushrooms and seasoning mix and saute until the mushrooms release their liquid and soak most of it back up. Add the peppers, celery and zucchini and saute for another 5 minutes. Add remaining ingredients and cook ~30 minutes. Adjust liquid content with v-8. Taste and adjust seasoning. Serve with Frito's and shredded cheese.
Friday, February 10, 2012
Happy Mardi Gras!
Cooked this for dinner tonight and it was so absolutely divine, I had to stop and post before I even cleaned up the kitchen!
Crawfish and Shrimp Etouffee
1 lb shrimp
1 lb crawfish tails
2 large onions
1 stalk celery
2 cloves garlic
1 green bell pepper
1 red bell pepper
1 stick butter
1/4 tsp sea salt
1/2 tsp black and white pepper
1/4 tsp cayenne pepper
1 1/2 TBS Slap Ya Mamma Crawfish Boil powder
1 TBS Worcestershire sauce
Tabasco sauce, to taste (I used about 10 shakes)
1/4 cup flour
1 cup hot water
Mince onions, celery, bell peppers and garlic. Melt butter over low heat and saute vegetables slowly until they are cooked well (about 30 minutes). Add spices during the last few minutes. Sprinkle mixture with flour and stir well, cook this mixture for about 3 minutes. Add Worcestershire and Tabasco. Add crawfish and shrimp and cook until the shrimp are cooked (about 5 minutes). Add water slowly and stir well. Simmer for 5 more minutes. Serve hot over rice.
Crawfish and Shrimp Etouffee
1 lb shrimp
1 lb crawfish tails
2 large onions
1 stalk celery
2 cloves garlic
1 green bell pepper
1 red bell pepper
1 stick butter
1/4 tsp sea salt
1/2 tsp black and white pepper
1/4 tsp cayenne pepper
1 1/2 TBS Slap Ya Mamma Crawfish Boil powder
1 TBS Worcestershire sauce
Tabasco sauce, to taste (I used about 10 shakes)
1/4 cup flour
1 cup hot water
Mince onions, celery, bell peppers and garlic. Melt butter over low heat and saute vegetables slowly until they are cooked well (about 30 minutes). Add spices during the last few minutes. Sprinkle mixture with flour and stir well, cook this mixture for about 3 minutes. Add Worcestershire and Tabasco. Add crawfish and shrimp and cook until the shrimp are cooked (about 5 minutes). Add water slowly and stir well. Simmer for 5 more minutes. Serve hot over rice.
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