Culinary Musings

Easy Dutch Oven Recipes, Healthy Recipes, Vegetarian Recipes & More

July 23, 2015
by Mike
0 comments

Chewy Peanut Butter Granola Bars

Chewy Peanut Butter Granola Bars
Chef: 
Recipe type: Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 24 bars
 
A delicious and more healthy variation on crispy rice squares. This version uses granola and raisin nut bran (trust me on this one) along with peanut butter and sliced almonds to up the protein and fiber. Yummy, and great for the lunch bag or backpacking.
Ingredients
  • 3 cups granola
  • 3 cups Raisin Nut Bran Cereal (or other flake and fruit cereal)
  • 1 cup sliced almonds
  • ⅓ cup peanut butter
  • 1 package marshmallows (10 oz)
  • Pam, butter, olive oil, or margarine for greasing pan
Instructions
  1. Grease a 9X13 pan with Pam, butter, olive oil or margarine
  2. Pre-mix first three ingredients in a bowl.
  3. In a large microwave-safe bowl, combine peanut butter and marshmallows.
  4. Microwave in 30 second increments until marshmallows are melted (60-90 seconds).
  5. Stir with rubber spatula to mix well.
  6. Working quickly, add cereal mix to marshmallow mixture stir until well combined.
  7. Grease hands with Pam or other oil. Pour mixture into pan and press down with fingertips.
  8. Keep pressing, removing gaps and smoothing top until even.
  9. Let cool. Cut into squares.

 

July 21, 2015
by Mike
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Garlic Olive Pasta Salad

Garlic Olive Pasta Salad
Chef: 
Recipe type: Salad
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
A tasty pasta satad perfect for a summer picnic or a light meal
Ingredients
  • 1 pound penne pasta
  • 3 tablespoons extra virgin olive oil (Garlic Gold is wonderful)
  • 2 tablespoons brine from the olives
  • 1 tablespoon balsamic vinegar
  • Pinch of salt
  • ½ t ground black pepper
  • 2 tsp Herbs de Provence
  • ½ cup olives, pitted and sliced ( I use a selection of different olives from the grocery olive bar)
  • 1 clove garlic, minced, or 1 T chopped garlic
  • ¼ cup red bell pepper, diced fine
  • ¼ cup red onion, diced fine
  • 2 zucchini, cut into small pieces
  • ¼ cup Italian parsley, chopped
Instructions
  1. Cook the pasta al dente and drain well. Do not rinse.
  2. Prepare vegetables while pasta cooks.
  3. Pour the olive oil into a large bowl.
  4. Whisk in the olive brine and balsamic vinegar along with a pinch of salt, pepper, and Herbs de Provence.
  5. Add the pasta and toss to coat.
  6. Stir in the remaining ingredients.
  7. This salad is best served at room temperature.
  8. If the salad is a little dry the next day, just stir in a bit more olive oil.

 

July 7, 2015
by Mike
0 comments

Easy Cuban Black Beans

Easy Cuban Black Beans
Chef: 
Recipe type: Main Course
Cuisine: Cuban, Vegan, Vegetarian
 
Starting with canned black beans makes this an easy work-night meal. Comes together and cooks in the time it takes to make the rice to serve it over. Also excellent with a crusty bread as a side dish,
Ingredients
Basic Version
  • 3 cans Black Beans
  • 1 can Fire Roasted tomatoes with basil and garlic
  • ½ T dried oregano
  • 2 T chopped garlic
  • 1 t ground black pepper
  • Salt to taste
Fancy Version adds
  • 1 T olive oil
  • 1 green pepper, chopped
  • 1 medium onion, chopped
  • 1 T red wine vinegar or the juice of ½ a lime
Instructions
  1. Combine all ingredients in a large saucepan and cook over low heat for 20-30 minutes (while rice cooks), stirring occasionally.
  2. Serve over steamed rice.
Fancier Version
  1. Saute pepper and onion together in oil in a pan for a few minutes until softened.
  2. Add garlic and saute one more minute.
  3. Add to remaining ingredients in saucepan and cook as above.
  4. Add vinegar or lime just before serving.

 

May 25, 2015
by Barbara
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Quinoa Salad with Black Beans, Mango and Avocado

If you’re looking for a healthy meal for a hot day, this delicious quinoa salad is a keeper. Its high in protein, vitamins and taste. We made this the other night and the whole family loved it. What is especially lovely is that the meal is very colorful and attractive as well as tasty.

INGREDIENTS:
• 3 cups cooked quinoa
• 1 medium cucumber, peeled and diced
• 1 cup grape tomatoes, halved
• 1 bunch of spring onions
• ½ to 1 (15 oz.) can black beans, rinsed and drained
• 1 mango, cut into bite size pieces
• 1/4 cup chopped fresh cilantro
• 1 tablespoon pickled jalapeno slices, finely chopped
• 1/2 cup 100% Extra Virgin Olive Oil
• 2 cloves garlic, minced
• 4 tablespoons fresh lime juice
• 1 teaspoon salt or to taste
• Freshly Ground pepper to taste
• 1/2 teaspoons ground cumin (optional)
• 2 medium ripe avocados, peeled, seeded, and chopped
DIRECTIONS:
1. Cook quinoa according to package directions and set aside to cool.
2. In large bowl, mix quinoa, cucumber, tomatoes, onion, mango, black beans, cilantro, and jalapeno.
3. In separate small bowl mix oil, garlic, lime juice, salt, pepper, and cumin in large bowl. Pour over quinoa mixture and stir.
4. Gently stir in avocados and serve. Can put mixture in a tortilla wrap or on a bed of greens.

 

Quinoa Salad with Black Beans, Mango and Avocado
Chef: 
Recipe type: Salad
Cuisine: Vegan
Serves: 6 one cup servings
 
If you're looking for a healthy meal for a hot day, this delicious quinoa salad is a keeper. Its high in protein, vitamins and taste. We made this the other night and the whole family loved it. What is especially lovely is that the meal is very colorful and attractive as well as tasty.
Ingredients
  • • 3 cups cooked quinoa
  • • 1 medium cucumber, peeled and diced
  • • 1 cup grape tomatoes, halved
  • • 1 bunch of spring onions
  • • ½ to 1 (15 oz.) can black beans, rinsed and drained
  • • 1 mango, cut into bite size pieces
  • • ¼ cup chopped fresh cilantro
  • • 1 tablespoon pickled jalapeno slices, finely chopped
  • • ½ cup 100% Extra Virgin Olive Oil
  • • 2 cloves garlic, minced
  • • 4 tablespoons fresh lime juice
  • • 1 teaspoon salt or to taste
  • • Freshly Ground pepper to taste
  • • ½ teaspoons ground cumin (optional)
  • • 2 medium ripe avocados, peeled, seeded, and chopped
Instructions
  1. Cook quinoa according to package directions and set aside to cool.
  2. In large bowl, mix quinoa, cucumber, tomatoes, onion, mango, black beans, cilantro, and jalapeno.
  3. In separate small bowl mix oil, garlic, lime juice, salt, pepper, and cumin in large bowl. Pour over quinoa mixture and stir.
  4. Gently stir in avocados and serve. Can put mixture in a tortilla wrap or on a bed of greens.
Notes
Can substitute pineapple chunks or grapes for the mango if you want.
Nutrition Information
Serving size: 1 cup

August 26, 2014
by Mike
0 comments

Thai Coconut Curried Noodles

Thai Coconut Curried Noodles
Chef: 
Recipe type: Main Course
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Thai rice noodles and fresh vegetables simmered in coconut milk, curry, and sweet chili sauce makes a delicious vegetarian meal.
Ingredients
  • 1 lb firm tofu, cut into ½" slabs
  • 2 tbsp sweet soy sauce, low sodium
  • 2 cups broccoli cut into florets
  • 2 cups carrots cut into matchsticks
  • 1 lb rice noodles
  • 1 large red bell pepper, sliced thin
  • ½ cup scallions, bias cut
  • 1 tbsp fresh ginger, peeled & chopped
  • 1 tbsp canola oil
  • 1½ cups fresh sliced mushrooms
  • 1 can “lite”coconut milk
  • 2 tbsp Thai curry paste (red or green)
  • ⅔ cup sweet chile sauce
  • Garnish
  • toasted sesame seeds
  • shredded coconut
Instructions
  1. Bring large pot of water to a boil. Heat a large sauté pan over medium-high heat.
  2. While water is heating, brown slabs of tofu on both sides. Remove from heat and cube. Toss cubes with 2 Tbsp of soy sauce.
  3. Blanch broccoli and carrots for 1 minute. Strain and reserve hot water. Cool vegetables in ice water.
  4. Return hot water to a boil. When boiling, turn off heat. Add rice noodles and stir to separate strands. Let noodles cook 5 minutes off the heat, stirring occasionally.
  5. While noodles cook, place large sauté pan over high heat. Add canola oil and sautéed mushrooms until lightly golden.
  6. Add the following ingredients to sauté pan in order, allowing 1 minute between additions:
  7. - coconut milk, Thai curry paste, and tofu
  8. - carrots and broccoli
  9. - Red bell peppers
  10. - scallion and ginger
  11. - sweet chile sauce and noodles
  12. Toss once or twice to coat all ingredients well with sauce. Place on serving platter. Provide sesame seeds and shredded coconut for garnish.
Notes
You can use a variety of vegetables - pick whatever is in season. Cut the pieces fairly small so that they cook quickly and can take advantage of the delicious sauce.
Nutrition Information
Serving size: 6

 

April 10, 2014
by Mike
0 comments

Jamacian-style Sweet Potato and Black Bean Stew

Jamacian-style Sweet Potato and Black Bean Stew
Chef: 
Recipe type: Main Course
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This is a rich, spicy vegan stew with a Jamaican flair. Excellent served over rice as a stew or pureed and served as a thick soup. Serves 4-6. Cooked in a 12" or larger dutch oven.
Ingredients
  • 2 Tbsp olive oil
  • 2 pounds of sweet potatoes (three medium or two large), peeled and diced into 1 inch pieces
  • 1 onion, 1 inch dice
  • 1 red bell pepper, seeded and chopped (1/2" dice)
  • 1 jalapeno pepper, seeded and diced fine
  • 1 clove of garlic, minced
  • 1 tsp Ancho Chile Powder
  • 1 tsp cumin
  • 1 Tbs chili powder
  • 2 cups vegetable broth (or water in a pinch)
  • 1 28 oz can diced tomatoes, with liquid
  • 1 15 oz can vegetarian black beans, with liquid
  • Optional:
  • 2 cups jasmine rice
  • 4 cups water
Instructions
  1. In a 12" Dutch oven, heat the oil over medium heat.
  2. When the oil is shimmering, add the onion and bell pepper. Saute for a couple of minutes, then add the sweet potatoes, jalapeno, and garlic.
  3. Stir to coat and saute for about 5 minutes, stirring frequently, or until the onion is soft and translucent.
  4. Add the spices (chili powder, cumin, and ancho) then cover the pot and cook for 7-8 more minutes, or until the sweet potatoes are fork tender.
  5. De-glaze the pot with the broth, then add the tomatoes and black beans.
  6. (Note: if serving over rice, start the rice water now....)
  7. Bring the pot to a boil, then lower heat and cook over medium-low heat for another 15-20 minutes, stirring occasionally, until thickened.
  8. Serve over rice as a stew, or...
  9. Using a blender, puree the stew in batches, a couple of cups at a time, until smooth. Serve hot or cold.
  10. Variations:
  11. Substitute pinto beans for the black beans
  12. For an Asian feel, Add 1 Tbs fresh-grated ginger with the other spices and sprinkle a few tsp of shredded coconut on top when serving.

 

January 6, 2014
by Mike
0 comments

Cast Iron Skillet Dutch Baby

Cast Iron Skillet Dutch Baby
Chef: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1-6
 
A Dutch Baby is a hybrid of a popover and a pancake. They are delicious for breakfast, or can be served as a desert anytime.
Ingredients
  • 1 egg
  • ¼ cup flour
  • ¼ cup milk
  • 1 tsp sugar
  • ¼ tsp vanilla
  • ½ T butter (melted in pan)
Instructions
  1. The above ingredients are for one serving. For a 12" CI skillet I mix up 4 or 5 servings, but one can adjust the pan size to fit the crowd size.
  2. Preheat oven to 450. Put skillet in the oven while it preheats so the pan is very hot. Once oven and pan are up to temperature, add butter to pan to melt.
  3. Mix ingredients in blender. Remove pan from oven, pour melted butter into batter, give a quick blend, then pour batter back into pan and place back in the oven. Cooking time is about 20-25 minutes or until top is "golden brown and delicious" as Alton Brown says.
Notes
Tips: - Mix up the batter only right before baking. - Use room temp (or slightly warmer) ingredients. - Hot oven, hot pan before starting. - Pouring in melted butter and incorporating into batter eliminates any oily sheen from the top of the dutch baby.

Dutch Baby cooked in a 12

August 23, 2013
by Mike
0 comments

Dutch Oven Mexican Rice

Mexican Rice
Chef: 
Recipe type: Side Dish
Cuisine: Tex-Mex
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 12" Dutch Oven or deep saute pan
  • 2 T oil
  • 1 medium white onion, chopped
  • 3 cloves garlic, chopped
  • 2 cups rice (rinsed or unrinsed)*
  • 1 tsp cumin
  • 1 tsp salt
  • 1 can fire-roasted tomatoes
  • 2 cups chicken broth
  • ½ cup water
Instructions
  1. Heat oil in dutch oven. Add onions and saute until translucent.
  2. Add garlic part way through.
  3. Add rice and cumin and saute until translucent.
  4. Add remaining ingredients, bring to a boil, then simmer 15-20 minutes, stirring occasionally, until liquid is absorbed.
  5. * If you like your Mexican Rice more fluffy and less sticky, start by putting the raw rice in a strainer and rinsing for about 2 minutes under running water to remove some of the starch from the outside of the rice.

 

August 10, 2013
by Mike
0 comments

18 Hour Crusty “Slow Bread” Cooked in a Dutch Oven

18 Hour Crusty "Slow Bread" Cooked in a Dutch Oven
Chef: 
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
 
This is the antithesis of a "quick bread" taking 18 hours or so to make, but with very little effort and the wait is worth it. The bread comes out crusty with a chewy interior and a slight sourdough flavor. Mix up this no-knead dough after dinner and bake it for breakfast or start it at bedtime and bake it for lunch or dinner. This is a simple, rustic bread with a hard crunchy crust that is perfect for sandwiches or dunking into soups and stews.
Ingredients
  • 4 cups unbleached AP flour
  • 2 teaspoons sea salt or iodized salt
  • ½ teaspoon active or instant rise yeast
  • 2 cups water
Instructions
  1. In a large mixing bowl, whisk together the dry ingredients. Add water and mix with a wooden spoon until combined into a rough stiff dough. Get all the flour combined but don't worry about how bad it looks.
  2. Cover bowl with plastic wrap (I like Press-n-Seal) and set aside in a warm place for 12-18 hours. Overnight works great.
  3. Set oven temperature to 450 degrees. While still cool, place a cast iron pot with a lid in the oven and heat the oven and pot/lid for 30 minutes.
  4. While oven and pot are heating, pour dough onto a heavily floured surface, punch down with fingertips, and shape into a ball. Roll ball loosely between well-floured hands to smooth the surface of the dough ball.
  5. Cover with flour-powdered plastic wrap and leave on countertop while oven heats.
  6. Remove hot dutch oven from the oven and drop in the dough. Replace lid and return to oven for 30 minutes.
  7. After 30 minutes remove the lid and bake an additional 15 minutes.
  8. Remove bread from oven and place on a cooling rack to cool.

 

June 13, 2013
by Carrie H.
0 comments

Easy Caesar Salad Dressing No Anchovies No Eggs Recipe

I LOVE caesar salad.  It’s one of my favorites, and generally my choice if it is a choice when eating out.  I also love to have Caesar Salad at home, but some bottled dressings are just a little too heavy on the Anchovy.

ceasar salad dressing

I make my own dressing without anchovies and it’s perfect.  I make this up every few days, it’s not something that can keep forever because of the mayo – but it’s so tasty you’ll wonder why you never made your own before this!

Easy Caesar Salad No Anchovies No Eggs Recipe
Chef: 
Recipe type: Salad
Prep time: 
Total time: 
Serves: 4*6
 
This recipe gets it's "egg" component from the Mayonnaise. Mayo is a good substitute because it's pasteurized and shelf stable. You should refrigerate this dressing - and only keep it a few days.
Ingredients
  • 2 garlic cloves
  • ¾ cup mayonnaise
  • 1tsp dijon mustard
  • ½ ts. dry mustard (I use Colemans)
  • 2½ - 3 tbs red wine vinegar, to your taste
  • 2 tsp worcestershire sauce
  • ½ cup freshly grated parmesan cheese
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ cup light olive oil
Instructions
  1. In a blender combine all of the ingredients but the olive oil.
  2. Blend well - you may need to add a tsp or two of water to help with the blending
  3. with your blender on low, slowly drizzle in the olive oil through the hole in the lid until the whole recipe comes together and is imulsified