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Category Archives: Vegetarian

Chilled Zoodle Salad with Herby Buttermilk Ranch

26 Monday Sep 2016

Posted by BakedNorthwest in Healthy, Main Dish, Meatless Monday, Salad, Vegetarian

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basil, buttermilk, carrots, feta, garlic, olives, ranch, red onion, tomatoes, zoodles, zucchini, zucchini noddles

When I wasn’t making loaf after loaf of my new go-to zucchini bread, we were eating this salad. On a hot summer day, the last thing I wanted to do was make zucchini lasagna or stir frys…and this zoodle salad is so adaptable it solved all of our problems. Here we have the basic version with a homemade, herby buttermilk ranch, but we ate this salad many times with store bought dressing (don’t tell anyone) and it was still amazing. Add different toppings, throw on some grilled chicken, just about anything works!

I found the secret to this salad was chilling the zoodles for at least an hour. It made them extra crunchy and took out some of the moisture so you didn’t have a soggy zoodle salad. Move over, lettuce…zoodles make summer salads more fun.

Recipe
Chilled Zoodle Salad with Herby Buttermilk Ranch Dressing
By Baked Northwest
Serves 2

Ingredients

For the Salad:

  • 1 medium zucchini, spiralized into “zoodles”
  • 1/2 cup sliced black olives
  • 1/2 cup shredded carrots
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup crumbled feta cheese
  • 1/2 cup red onion, sliced
  • 1 tbsp white wine vinegar
  • salt and pepper

For the Herby Buttermilk Ranch Dressing:

  • 1/2 cup of buttermilk, shaken
  • 3/4 cup mayo
  • 3/4 cup plain greek yogurt
  • 3 green onions, chopped
  • 1/2 cup fresh basil, chopped
  • juice from 1/2 lemon (about 2 tbsp)
  • 2 tbsp dijon mustard
  • 1 tbsp olive oil
  • 1 clove of garlic, roughly chopped
  • 2 tsp salt
  • 1 tsp pepper
  • 2 tsbp siracha (if you want to add some spice)!

Directions

Make your zoodles:
Using a spiralizer (I have the Paderno Spiralizer), make your zucchini noodles: I use the small spaghetti-sized blade for this salad, but the thicker noodle blade works great too! Lightly blot dry your zoodles with paper towels and place them in an airtight container, and refrigerate for at least an hour. I find refrigerating the zoodles takes some of the moisture out and ends up giving your salad a nice crisp crunch. You do not want a soggy salad! You can make your zoodles the night before and store in the fridge until you are ready to use them.

Make the herby buttermilk ranch:
Place all ingredients into a food processor and blend until smooth. Transfer the dressing to a container, cover, and refrigerate for at least an hour to let the flavors develop.

Assemble your zoodle bowl:
   Place the red onion in a small bowl and add the tablespoon of white wine vinegar. Add a little bit of salt and pepper and let stand while you assemble the rest of the salad.
Divide the zoodles in half and place on 2 bowls or plates. Add half of your toppings to each bowl; the carrots, olives, tomatoes, feta, and onions. Serve with the herby buttermilk ranch and enjoy!

 

Zucchini and Squash Gratin

22 Wednesday Oct 2014

Posted by BakedNorthwest in Easy, Entertaining, Side Dish, Vegetarian

≈ 1 Comment

Tags

bread crumbs, cast iron skillet, gratin, gruyere, nutmeg, panko, spiralize, spiralizer, squash, yellow squash, zucchini

Zucchini and Squash Gratin

I didn’t grow up eating very many “gratins.” There were certain things that just weren’t in our usual repertoire, and there is nothing wrong with that – my mother knew what worked for her very particular children, and we stuck with it.

Spiralized Zucchini and Squash

Oh how times change. Now, I eat just about everything, and I now live close enough to my mom where we can try things that never really existed in our recipe box before. I still had the last of the zucchini and squash from our garden, and was ready to make a comforting, fall side dish. Continue reading →

Ginger Soy Broccoli

11 Wednesday Jun 2014

Posted by BakedNorthwest in Easy, Entertaining, Meatless Monday, Side Dish, Vegetarian

≈ 2 Comments

Tags

almonds, broccoli, garlic, ginger, lime, sasame oil, sesame seeds, soy

Ginger Soy BroccoliI have been looking for a go-to broccoli dish that can easily be paired with Asian dishes. This, my friends, is it! Really simple and easy, I know I’ll be making this again.

Ginger Soy Broccoli

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Fresh Herb and Tofu Curry

29 Thursday May 2014

Posted by BakedNorthwest in Seattle, Soups, Vegetarian

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baby corn, bamboo shoots, basil, broccoli, carrots, cilantro, coconut milk, curry, fish sauce, garlic, green beans, lemongrass, mint, mushrooms, peppers, shallots, sriracha, tofu, yellow curry

Herb and Tofu CurryOne of my later-in-life food discoveries was yellow curry. I had never really had it, or thought to order it, until my first job out of college. We ordered a lot of takeout…one of the places down the street was the diviest looking joint ever. Like, I would never go in there on a whim. BUT we had a “house account” there where we didn’t even have to use a credit card, they would just send us a bill in the mail…weird, right?Herb and Tofu Curry

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Chilled Strawberry Soup

11 Sunday May 2014

Posted by BakedNorthwest in Easy, Entertaining, Healthy, Smoothies & Shakes, Soups, Vegetarian

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basil, greek yogurt, mint, olive oil, pepper, riesling, strawberries, strawberry, sugar, white wine

strawberry soupIs this one of the weirdest things you haver ever heard of? Strawberry…soup? Ok, it’s probably not the weirdest thing…but still. Not your everyday soup. However, this soup is quite tasty and I highly recommend making it under several different circumstances:

  1. It’s sweltering hot outside and you want something chilled and refreshing.
  2. You are hosting a fancy summer soirée and want to look creative and awesome.
  3. If Gazpacho (aka cold tomato soup, ugh) just isn’t your thing.
  4. There are tons of strawberries in your kitchen, and you are looking to do something “different”.
  5. You are hosting a “ladies only” event…This doesn’t really strike me as a soup a lot of dudes would be into. I’m thinking bridal shower, mother’s day brunch, baby shower…However, maybe not baby shower, since this soup has WINE in it. Which brings me to…
  6. GIRLS WINE WEEKEND. This really doesn’t have to be soup, it can pretty much be a smoothie and the best way to start a wine-filled weekend…A totally healthy breakfast alternative to mimosas or Bloody Mary’s…Because why not be smart when boozin, better to stick with one type of alcohol all day!*

So now that it’s clear I am very excited about the Riesling in this soup, I feel it’s best to put a disclaimer out there that in about a month I will be doing a day in NAPA for a joint Bachelorette party with my favorite girls! Since moving I miss everyone terribly, and I booked my flight pretty much the second the dates were set in stone. For whatever ridiculous reason, making this soup made me reallyreallyEXTRA excited for the upcoming girls wine weekend.

Strawberry Soup

*Drink responsibly. It is recommended to eat something with your breakfast booze, like a f*ckin bagel.

Recipe
Chilled Strawberry Soup
adapted from Southern Living
makes about 4 cups

Ingredients

  • 3 cups fresh sliced strawberries, washed with stems removed
  • 1 cup nonfat plain Greek yogurt 
  • 1/2 cup Riesling or other sweet white wine
  • 1/3 cup sugar
  • Garnishes: olive oil, freshly ground pepper, sliced fresh strawberries, fresh mint and/or basil

Directions

  1. Process 3 cups sliced fresh strawberries, Greek yogurt, Riesling, and sugar in a blender or food processor until smooth, stopping to scrape down sides as needed. Cover and chill 2 hours. Garnish with a drizzle of olive oil, freshly ground pepper, chopped fresh mint, and sliced fresh strawberries.

 

Spicy Black Bean & Quinoa Salad with Mole Vinaigrette

19 Wednesday Mar 2014

Posted by BakedNorthwest in Easy, Healthy, Meatless Monday, Salad, Side Dish, Vegetarian, Weeknight Meals

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Tags

black beans, chipotle, cilantro, green onions, mole, peppers, Quinoa, salad, spinach

Black Bean Quinoa Salad

 

We threw this together on a whim last night for dinner. It came together super easy and quick. It’s super healthy and flavorful. It’s totally portable and I’m probably going to bring it to work for lunch everyday. What more could you ask for, really?!?

To top it off, this salad is VEGAN!!! I was a tad skeptical of the “mole” vinaigrette, I don’t usually go for the mole dishes because I like to eat my chocolate AFTER dinner, thank you very much. But overall, the cocoa undertones are subtle and the chipotle gives it a nice spicy kick. This is not your everyday salad, although you may find yourself wishing you could eat it on a daily basis…

Recipe
Spicy Black Bean & Quinoa Salad with Mole Vinaigrette
adapted from Cooking Light
makes about 6 servings

Ingredients

For the Dressing:

  • 1 teaspoon grated orange rind
  • 3/4 teaspoon unsweetened cocoa
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons fresh orange juice
  • 1 1/2 tablespoons red wine vinegar
  • 1 tablespoon adobo sauce from canned chipotle chiles in adobo sauce
  • 2 tablespoons olive oil

For the Salad:

  • 1 cup quinoa (uncooked)
  • 1/2 cup slivered almonds
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon kosher salt
  • 2 green onions, thinly sliced
  • 2-4 chopped mini peppers (or chopped bell peppers, fresno peppers, etc)
  • 1/4 cup pickled jalapenos, drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 4 cups baby spinach leaves

Directions

  1. Cook the quinoa: Rinse the quinoa well. Combine 1 cup quinoa and 1 cup water in a small pot and bring to a boil. Once boiling, reduce heat to low, cover, and cook for about 15 minutes until you can fluff quinoa with a fork. Let cool.
  2. Make the dressing: Combine all ingredients in a small bowl except for the olive oil; gradually add oil, stirring well with a whisk.
  3. Combine cooled quinoa and all salad ingredients except for the spinach in a large bowl. Add vinaigrette; toss to coat. Add spinach; toss to combine.

Spicy Garlic Green Beans

18 Wednesday Dec 2013

Posted by BakedNorthwest in Bloggerific, Easy, Entertaining, Healthy, Side Dish, Vegetarian, Weeknight Meals

≈ 1 Comment

Tags

garlic, green beans, lemon, olive oil, red pepper flakes, shallots

Spicy Garlic Green Beans

I have a hard time with green beans. They have so much potential, but many of the recipes I see out there are uninspiring. Hello, green bean casserole (gross). The best green beans I have are usually at restaurants – namely, Din Tai Fung. So simple, but they are just cooked and seasoned so perfectly and man…I think I could eat them everyday.

When I found this recipe on What’s Gaby Cooking it was everything I wanted – simple, quick, easy, and looked damn near close to the deliciousness I have experienced while dining out.

Aaand yep – no disappointments here! I threw this dish together in minutes and had it alongside a simple chicken stir fry. It’s addicting – but that’s ok because it’s guilt-free! I really don’t know if I will ever make any other green bean dish again!

Spicy Garlic Green Beans

Recipe
Spicy Garlic Green Beans
barely adapted from What’s Gaby Cooking
serves about 4 as a side dish

Ingredients

  • 1 pound green beans, ends trimmed
  • 2 tablespoons olive oil
  • 6 cloves garlic, chopped
  • 1 shallot, thinly sliced
  • 1 tablespoon red pepper flakes (less if you aren’t that into spicy)
  • squeeze of lemon juice (about 1-2 lemon wedges)
  • flaky salt and lemon zest to garnish

Instructions

  1. Bring a large pot of water to a boil.
  2. Add the green beans and cook for 2 minutes. Drain the green beans and set aside.
  3. In a large heavy bottom skillet, heat the olive oil over medium high heat. Add the shallot, garlic and red pepper flakes and sauté for 2 minutes until the garlic becomes fragrant. Add the green beans and mix everything together, making sure the garlic and shallots are evenly distributed amongst the green beans.
  4. Squeeze lemon juice over green beans, season with salt and the lemon zest and serve immediately.

Orange-Braised Carrots and Parsnips

09 Monday Dec 2013

Posted by BakedNorthwest in Easy, Entertaining, Healthy, Holidays, Meatless Monday, Side Dish, Thanksgiving, Vegetarian

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carrots, orange, parsley, parsnips, shallots thyme

Orange Braised Carrots and Parsnips

I was looking for a great Thanksgiving side dish recipe for quite some time, and this ended up being the chosen one! Orange and carrots sounded like a winning combination and the addition of the parsnips mixed things up a bit.

Orange Braised Carrots and Parsnips

I think this is pretty much a foolproof recipe as long as you make sure to check the dish about an hour after being in the oven. The first time I made this I thought the parsnips and carrots were a little soft (but still delicious), so when I actually made it on Thanksgiving I made sure to keep an eye on it and cook a little less longer, checking for firmness of the veggies.

Orange Braised Carrots and Parsnips

I also had never cooked with parsnips before and enjoyed them – they almost reminded me of a potato instead of a carrot-like vegetable!

Orange Braised Carrots and Parsnips

The best part about this dish is that it can be served hot, warm, or at room temperature. It takes awhile to cook, but the pressure is totally off when you know you can make it early in the day and it still will taste good at room temperature!

Recipe
Orange Braised Carrots and Parsnips
adapted from Ina Garten’s Foolproof
serves 6

Ingredients

  • 1 pound carrots, with greens attached
  • 1 pound parsnips
  • 1/3 cup small diced shallots (about 1 large shallot)
  • 2 tsp orange zest
  • 1 1/4 cups orange juice (about 3 oranges)
  • 1/3 cup olive oil
  • 6 sprigs fresh thyme, tied with kitchen string
  • pinch of crushed red pepper flakes
  • salt and pepper to taste
  • 2 tbsp miced fresh parsley, for serving

Directions

Place a rack in the upper level of the oven and preheat to 450F.

Trim and scrub or peel the carrots and parsnips. If the parsnips are thick, slice them in half or quarters lengthwise so they are about the same width as the carrots.

Place the carrots and parsnips in a baking dish that is large enough for them to lie flat. Add the shallots, orange zest, orange juice, olive oil, thyme, red pepper flakes, about a tsp of salt and pepper and toss to combine.

Place the baking dish on a rack in the upper level of the oven and heat until the liquid becomes hot and slightly bubbly, about 15-20 minutes. Remove the baking dish from the oven and set the temperature to 275F. Move the rack to the center of the oven. Cover the baking dish with foil and cook for another 60 – 90 minutes, or until the carrots and parsnips are tender. Discard the thyme bundle. Sprinkle with the remaining 1/2 cup of orange juice and the parsley and season to taste. Serve hot, warm, or at room temperature.

NOTE: I didn’t have a dutch oven large enough to lie the vegetables flat, so I went the route of doing everything in the oven. Ina first cooks the vegetable and orange mixture on the stove and brings to a boil over medium-high heat, then transfers them to the 275F oven. She also adds 1/2 cup of orange juice at the end, where I just added it all to the mixture before cooking. I think this is a “foolproof” dish either way!

Meatless Monday | Lemon-Chive Farfalle

25 Monday Nov 2013

Posted by BakedNorthwest in Bloggerific, Easy, Main Dish, Meatless Monday, Pasta, Sauces, Vegetarian, Weeknight Meals

≈ 1 Comment

Tags

bowtie pasta, chives, cream, creamy, farfalle, lemon, olive oil, parmesan cheese, pasta, white wine

Lemon Chive Farfalle

I think if I had an ultimate comfort food dish…this might be it. A creamy, yet light pasta dish that is perfect with a glass of white wine…that is exactly what I want when I’m in need of a little comfort after a hard day!

Lemon Chive Farfalle

This dish also comes together in no time and it’s best to eat it immediately – so make it when you’re hungry!

Lemon Chive Farfalle

Lemon Chive Cream Sauce

Feel free to add meat to this dish – chicken, bacon, pancetta, shrimp, whatever! It packs plenty of flavor as a meatless version though, and for Meatless Monday this pasta is excellent! Plus, Mondays are hard, and this is when I usually am in dire need of some comfort food…

Lemon Chive Farfalle

Recipe
Lemon-Chive Farfalle
adapted from Simply Scratch
Serves 4 as an entrée, 6-8 as a side

Ingredients

  • 1 pound Dried Farfalle Pasta (or any pasta you wish – I am partial to the bow-tie version for this sauce)
  • 2 small or 1 medium Shallot, diced small
  • 1-2 tbsp Olive Oil
  • 2 tsp Flour
  • 1/2 cup Dry White Wine (such as sauvignon blanc or pinot grigio)
  • 1 cup Heavy Cream
  • 1/4 cup Fresh Chives, Chopped
  • 1 tbsp Lemon Juice, freshly squeezed
  • 1/2 tsp Kosher Salt (or more to taste)
  • 1/2 tsp Fresh Ground Black Pepper (or more to taste)
  • 1 tsp Fresh Lemon Zest
  • 1/2 cup Grated Pecorino, Parmesan, or Romano Cheese

Directions

Prepare the pasta according to package directions, reserving a cup of pasta water. Meanwhile, sauté the diced shallots in olive oil over medium heat for 3-4 minutes. Once the shallots have softened, sprinkle with two teaspoons of flour and cook for one minute. Stir in white wine until flour is dissolved and bring to a simmer. Then reduce heat to medium-low and add heavy cream, lemon juice, salt and pepper. Add the chives to the sauce right before you are ready to add the pasta. Grate a teaspoon of lemon zest and 1/2 cup Parmesan over the pasta and toss with the sauce. Thin out with a little of the reserved pasta water, if desired. Divide among plates and garnish more Parmesan. This dish is best served immediately.

Pumpkin Cheddar Bread and Meeting the Fabulous Beekman Boys

05 Tuesday Nov 2013

Posted by BakedNorthwest in Baking, Breads, Entertaining, Events, Vegetarian

≈ 1 Comment

Tags

autumn, Beekman Boys, bread, Brent Ridge, cheddar, flour, Heirloom 1802 Dessert Cookbook, Josh Kilmer-Purcell, pumpkin, Pumpkin Bread, The Fabulous Beekman Boys, The Heirloom 1802 Cookbook, yeast

Last year, I bought my mom the Beekman 1802 Heirloom Cookbook for her birthday. Lo and Behold, a new Heirloom Dessert cookbook is out by the Fabulous Beekman Boys and this year I got to take my mom to their book signing for her birthday!Beekman Boys Heirloom Dessert CookbookJosh and Brent were so cute and sweet in person. It was great seeing my mom chat with them – she has been a fan forever and has watched their TV Show and their stint on the Amazing Race (which they won). When I started watching the show I realized halfway through that I had read one of Josh’s books, I Am Not Myself These Days. It’s a quick and hilarious read and I recommend it in addition to any of their cookbooks.Beekman Pumpkin Cheddar BreadTo get ourselves “pumped up” for the book signing, we made the Beekman’s Pumpkin Cheddar Bread. I haven’t made much bread in my life, since any recipe with yeast in it makes me nervous…but after making this I am nervous no more! I have found it takes time to make bread…but not much effort if you are going with a classic, timeless recipe. Along with my Pumpkin Soup, I think this bread will become a yearly fall tradition around here!Pumpkin Cheddar Bread

Recipe
Pumpkin Cheddar Bread
Barely Adapted from the Beekman 1802 Heirloom Cookbook

Ingredients

  • 3 3/4 cups All-Purpose Flour, plus more for surface and bowl
  • 1 tablespoon Packed Light-Brown Sugar
  • 1 package Rapid-Rise Yeast (1/4 oz envelope)
  • 2 teaspoons Salt
  • 1/4 teaspoon Cayenne Pepper
  • 3/4 cups Unsweetened Pumpkin Puree
  • 4 ounces Shredded Sharp Cheddar Cheese
  • 1 tablespoon Unsalted Butter, softened, for buttering pan
  • 1 large Egg yolk, lightly beaten with 1 teaspoon water

Directions

  1. In a large bowl, stir together 3 1/2 cups flour, brown sugar, yeast, salt, and cayenne. Add 1 cup water, pumpkin, and cheese; stir to combine. (Dough will be slightly sticky.)
  2. Turn dough out onto a lightly floured surface and knead until it forms a smooth ball. (Add up to 1/4 cup more flour if needed.) Sprinkle a large bowl with flour and add ball of dough, turning to coat. Cover with plastic wrap and refrigerate overnight.
  3. Butter a 9- by 5-inch loaf pan with 1 tablespoon butter. Transfer dough to a lightly floured surface and use hands to flatten to a rectangle, about 9 by 10 inches. Roll dough into a log and place seam-side down in loaf pan. Cover loosely with plastic wrap or a kitchen towel and let rise at room temperature until almost doubled in volume, 1 to 1 1/4 hours.
  4. Preheat oven to 375 degrees F. Using a sharp knife, slash loaf down center. Brush loaf with egg wash. Bake until loaf sounds hollow when tapped, 40 to 50 minutes. Turn out of pan onto a wire rack to cool.Pumpkin Cheddar Bread
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