Category Archives: Rina’s Food2 recipes

May 16, 2011 · 6:53 pm

Meatless Monday: French Onion Soup

Think you need beef broth to get a tasty French onion soup? Think again! This vegetarian version packs the same flavor punch with none of the meat. As an added bonus, it’s super easy to make.

French Onion Soup with Gruyere and Sourdough Croutons

Ingredients:

Soup:
10 large white or yellow onions, thinly sliced
1/4 cup extra virgin olive oil
2 sprigs thyme
1 bay leaf
4 garlic cloves, crushed
4 cups low-sodium vegetable stock (homemade or store-bought)
Salt, to taste
1/2 teaspoon pepper
1 cup freshly grated gruyere cheese

Croutons:
1 loaf sourdough bread cut into 1” cubes
2 tablespoons extra virgin olive oil
Pinch salt

Directions:

1. Preheat oven to 350 degrees.

2. In a large saucepan, heat oil on a medium-low flame. Add garlic, onions and a pinch of salt, and cook, stirring frequently, until browned and caramelized, about 30-40 minutes. Add vegetable stock and herbs, scraping up any brown bits on the bottom of the pan with the liquid. Bring to a boil, then reduce to a simmer and cook for an additional 30 minutes. Season with salt and pepper to taste.

3. Coat croutons with olive oil and sprinkle with a pinch of salt. Spread out on a sheet pan and bake in oven for about 7 minutes.

4. In serving bowls, add soup, and then cover with croutons and gruyere cheese. Bake for 3-4 minutes, or until cheese is melted.

Rina Oh is an artist, writer and chef and a Meatless Monday advocate. For the last year these Meatless Mondays recipes have appeared on Food2.com, a website that is owned and operated by Scripps Networks. These posts are copyrighted material and any photographs, illustrations or written material are forbidden to be used or reposted anywhere without permission. For more information on Meatless Monday, please visit meatlessmonday.com

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May 9, 2011 · 6:57 pm

Meatless Monday: Herbed Couscous Stuffed Peppers and Yellow Squash

Having a spring dinner party? Serve up these stuffed vegetables to your guests. This easy dish takes about 40 minutes to cook, and it’s a great addition to any potluck menu!

 

Herbed Couscous Stuffed Peppers and Yellow Squash

Ingredients:

2 cups cooked couscous
2 tablespoons extra virgin olive oil and extra for greasing pan
1 medium yellow onion, chopped
3 celery stalks, finely diced
2 garlic cloves, minced
1 pound yellow squash, seeded and cut into 2” pieces
3 red peppers, halved and seeded, stem still attached
3 green peppers, halved and seeded, stem still attached
1 teaspoon fennel seeds
1 teaspoon dried oregano
1 tomato, chopped
1/2 teaspoon kosher salt
1/2 teaspoon ground pepper
2 tablespoons butter
1 cup grated mozzarella cheese
1/4 cup grated parmesan cheese

Directions:

1. Preheat oven to 350 degrees.

2. Grease baking sheets with extra virgin olive oil. Place peppers hollow-side down and bake for about 15 minutes.

3. In a medium saucepan, heat the two tablespoons of olive oil over medium-low heat and cook onions until translucent, about 4-5 minutes. Add garlic, celery and herbs, and cook until tender, about 3-4 minutes. Add tomato and butter. When butter is melted, stir in the couscous and add salt and pepper.

4. Remove peppers from oven, let cool for a few minutes.

5. Stuff peppers and squash with couscous and vegetable mixture. Top with mozzarella cheese and parmesan cheese.

6. Bake for about 15-20 minutes until peppers and squash are tender.

 

 

 

 

 

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May 2, 2011 · 1:54 am

Eggplant Parmesan with Kumato-Cucumber Salad

Eggplant parmesan is a hearty, satisfying vegetarian dish. This version is prepared in elegant stacks, rather than the traditional casserole method, making it equally appropriate for a weeknight meal or entertaining. It’s served with a salad made with kumato tomatoes, which are darker and sweeter than the traditional types. If you can’t find them, Roma or cherry tomatoes (or even a mix of the two) are great stand-ins.

Recipe: Rina Oh

Eggplant Parmesan with Kumato-Cucumber Salad
Yields 4 servings

Ingredients:

Eggplant:
1 large eggplant, sliced 1/4 inch thick
1/4 cup all purpose flour
1/2 cup seasoned breadcrumbs
1 egg, beaten
Frying oil
2 cups homemade or store-bought marinara sauce
1 cup grated mozzarella cheese
1/4 cup grated parmesan cheese

Salad:
1 plum tomato, chopped
4 kumato tomatoes, quartered
1 seedless cucumber, thinly sliced
1/4 cup lemon segments, sliced in half

Vinaigrette:
Juice of 1/2 lemon
Zest of 1 lemon
1/4 cup extra virgin olive oil
Salt and pepper to taste

Directions:

1. In a large straight-sided skillet, pour oil to a 1/2 inch depth. Heat over medium heat until temperature reaches 350 degrees.

2. Dredge eggplant in four, dip in egg, and then dredge in breadcrumbs.

3. Working in small batches, fry breaded eggplant until golden, and set on paper towels to drain. In a saucepan, heat marinara sauce.

4. Preheat oven to 350 degrees. Cover the bottom of a small baking dish with marinara sauce. Place four slices of eggplant on the bottom, and top each with marinara sauce and mozzarella cheese. Repeat with remaining eggplant, sauce and mozzarella, making four stacks. Top the final piece with sauce, mozzarella and parmesan cheese. Cook until warmed through and cheese is melted, about 10 minutes.

5. Mix all vinaigrette ingredients together in a small mixing bowl. Dress cucumbers, tomatoes and lemon segments. Finish salad with a sprinkling of lemon zest.

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April 18, 2011 · 2:33 am

Meatless Monday: Asian Veggie Pizza

Recipe: Rina Oh

Asian Veggie Pizza
Makes 5 servings

Ingredients:

1 pound pizza dough, thawed if frozen
1/4 cup extra virgin olive oil
6 ounces marinara sauce
2 ounces grated parmesan cheese
2 ounces grated Gouda cheese
2 ounces grated cheddar cheese
1/2 cup red bell pepper, diced
1 cup baby bok choy, chopped
1/2 cup cherry tomatoes, thinly sliced
1/2 cup fresh shiitake mushrooms, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
1 tablespoon of sesame oil
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper to taste
2 scallions, thinly sliced

Directions: 

1. Preheat oven to 400 degrees. Drizzle a baking sheet with extra virgin olive oil.

2. Slice pizza dough into five equally-sized pieces. Shape dough pieces into flat circles, about 1/8-1/4-inch thick.

3. Using a small ladle or spoon, spread the tomato sauce over dough, then add cheese and toppings. Finish with a drizzle of extra virgin olive oil and sesame oil, salt, pepper, herbs and scallions. If desired, you can fold the dough over toppings and close the ends to make stuffed pizza.

4. Place in oven and bake for approximately 12-15 minutes.

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Filed under April 2011, Food2, Meatless Mondays, Rina's Food2 recipes

April 11, 2011 · 7:12 pm

Meatless Monday: Orzo and Mixed Vegetable Salad

Looking for an easy dish to pack for a weekday lunch at the office? Try this simple salad, loaded with fresh spring asparagus.

Orzo and Mixed Vegetable Salad
Serves 4

Ingredients:

12 ounces orzo, cooked
1 lb. asparagus, trimmed, blanched* and sliced into 2” pieces
1 cup grape tomatoes, halved
10-ounces canned or frozen corn, drained
2 scallions, white parts only, sliced thin
1 clove garlic, crushed
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon of lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:

1. In a small mixing bowl combine garlic, balsamic vinegar, lemon juice, salt, pepper, and olive oil and whisk until emulsified, about 30 seconds. Marinate tomatoes in dressing for 5-10 minutes.

2. In a large bowl, mix orzo, corn, tomatoes and asparagus. Add dressing and toss to coat (you may not need all of the dressing). Top with scallions.

More Meatless Monday on Food2:
Korean Grilled Vegetable Sandwich
Spring Salad with Spaghetti Squash
Latin Style Black Bean Stew

More Meatless Monday From the Web:
Worth the Whisk: Fresh Herb and Mushroom Risotto
Minx Eats Everything: Veggie Burgers
Light Green: Chipotle Black Beans

 

 

 

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April 4, 2011 · 7:18 pm

Meatless Monday: Korean Grilled Vegetable Sandwich

Fire up the grill (or the grill pan) and whip up these spicy vegetarian sandwiches for an easy lunch or light dinner.

Korean Grilled Vegetable Sandwich 
Serves 1

Ingredients
1 oyster mushroom, thinly sliced lengthwise
1/2 white onion, sliced into 1/2-inch pieces
2 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon sesame oil
1 garlic clove, minced
1 teaspoon ginger, minced
Oil or cooking spray for grill
2 tablespoons mayo (regular or vegan)
2 teaspoons liquid from jar of kimchi
Salt and pepper to taste
2 slices pumpernickel rye bread
2 slices tomato
1/4 avocado, sliced
1 slice fontina, havarti or soy cheese

Directions

1. Preheat grill. Combine soy sauce, brown sugar, sesame oil, garlic and ginger in a small mixing bowl and toss with onions and mushrooms.

2. Coat the grill with foil, lightly greased with oil or cooking spray. On medium heat, cook onions and mushrooms, turning once, until caramelized on each side, about 6-8 minutes for the onions and 3-4 minutes for the mushrooms. Remove from heat and set aside.

3. In a small mixing bowl, combine mayo, kimchi liquid and mix well. Season to taste with salt and pepper.

4. Apply mayo on both pieces of pumpernickel and rye bread, layer cheese at the bottom, add grilled vegetables, tomatoes, and top with avocado.

 

 

 

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March 28, 2011 · 3:09 am

Spring Salad with Spaghetti Squash

Recipe: Rina Oh

This week in Meatless Monday, a refreshing spring salad that’s perfect for a light lunch or a starter for entertaining.

Spring Salad with Spaghetti Squash

Yields 6-8 servings

Ingredients

Salad:
3-4 tablespoons vegetable oil
1 spaghetti squash (2-3 pounds), split in half and seeds removed
2 sweet potatoes, peeled and sliced into thin strips
3 red bliss potatoes, peeled and sliced into thin strips
2 tablespoons fresh dill, chopped
Salt and pepper to taste
1 tomato, diced
1/2 pound green beans
1 cup feta cheese, cubed

Vinaigrette:
Zest of 1 lemon
Juice of 1/2 lemon
1/4 cup olive oil
Salt and pepper to taste

Directions

1. Preheat oven to 350 degrees. Coat the bottom of a baking sheet with vegetable oil. Place spaghetti squash face down and bake until a fork goes in easily, about an hour. Lightly toss potatoes with vegetable oil, dill, salt and pepper, and place them on a second baking sheet. Bake until a fork goes in easily, about 30 minutes.

2. Remove spaghetti squash and potatoes from oven. With a fork, gently remove scrape out the flesh of the spaghetti squash, and set a colander to drain excess liquid. Allow to cool for at least 15 minutes.

3. Bring a large pot of salted water to a boil. Add beans and cook until bright green, but still crisp, about 3-5 minutes. Remove, and plunge into ice water to stop cooking.

4. To make vinaigrette, whisk together lemon juice and olive oil. Add lemon zest and season with salt and pepper to taste.

5. Dress each salad ingredient separately and then assemble. Top with feta cheese.

 

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March 14, 2011 · 1:06 am

Mixed Vegetable and Persian Cucumber Curry

Recipe: Rina Oh

You can also view this recipe along with my other Meatless Monday dishes on Food Network’s sister site Food2!

Have you ever thought about cooking cucumbers? If you haven’t, try this vegetarian curry dish with Persian cucumbers. They’re found in local Asian markets and are often used in Indian cuisine. I found these at a local Bollywood video store. You can eat them raw or add them into a stir fry, stew, or curry.

Mixed Vegetable and Persian Cucumber Curry

Ingredients:

1 cup raw basmati rice
1 cup water
2 tablespoons butter
1/4 teaspoon salt
1 lb kale, core removed and chopped 1” pieces
6 cups water
1/4 cup grapeseed oil
1/2 white onion, chopped
3 curry leaves
5 dried cardamon seeds
1 medium carrot, diced
4 tablespoons curry powder
2 tablespoons flour
1 teaspoon chili powder
4 cups vegetable broth or water
2 cups sliced cucumbers
1 15-ounce can chick peas, rinsed and drained
1 15-ounce can lima beans, rinsed and drained
1/2 teaspoon salt
Fresh pepper to taste

Directions:

1. Combine rice with 1 cup water in a saucepot and bring to a boil. Reduce heat to a simmer and cook, covered, for about 15 minutes. Remove from heat and allow rice to stand, covered, for an additional five minutes.

2. Boil 6 cups water and cook kale until bright green and tender, about five minutes. Drain.

3. In a large saucepot, heat grapeseed oil and cook onions over medium-low heat until translucent, about five minutes. Add cardamon seeds and curry leaves, and cook until fragrant, about one minute. Add carrots and cook until tender, about 10 minutes.

4. Combine curry powder, flour, and chili powder and add to onions and carrots. Add drained kale, raise heat to medium, and cook for about 3-4 minutes. Add vegetable stock and cucumbers, and continue cooking for about 10 minutes. Stir in beans and adjust seasonings if necessary. If the curry is too thin, you can adjust thickness by adding flour one teaspoon at a time until desired consistency is achieved.

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March 13, 2011 · 5:15 pm

Rina’s Food2 recipes!

A few months ago I visited the Food Network offices inside the Chelsea Market to interview for a writing position. I didn’t get to write about my culinary school experience as per the interview since my graduation date was too near. Later on in the afternoon I received a call from the editor asking if I was interested to work as a contributing writer for the Food2 blog. This was great news, and more than expected! Since then I’ve been submitting weekly vegetarian recipes for the Meatless Mondays feature! If you’re unaware of what that entails, try a google search and you’ll be amazed at the amount of people who are on board with the initiative. We’re not encouraging you to go completely meatless, but rather encouraging a broader vegetable intake. I’ve updated this site by including all the recipes submitted on Food2. They are listed below starting with the recent post with more to come soon! Click here to see the entire list of recipes.

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March 7, 2011 · 4:57 pm

Meatless Monday: Middle Eastern Falafel Burgers

This is a non-traditional way to serve falafel, and a good vegetarian burger recipe. If you want to trim some calories, skip the frying part and bake the patties in the oven instead.

Falafel Burger with Olive Hummus and Tabbouleh Salsa
Yields 6 servings

Prep Time: 30 minutes
Cooking Time: 10 minutes

Ingredients

Burgers:
1 15-ounce can chickpeas, drained and rinsed
2 tablespoons water
2 cloves garlic, lightly crushed
1 small onion, quartered
1 tablespoon ground cumin
1 cup chopped parsley
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon baking soda
1 tablespoon lemon juice
Corn oil or grapeseed oil, for frying
6 brioche rolls, sliced horizontally

Salsa:
1/4 cup extra virgin olive oil
Juice of 1/2 lemon
1 cup diced tomato
1/2 cup parsley, coarsely chopped
2 tablespoons mint, coarsely chopped
1/4 cup red onion, finely chopped
1/4 teaspoon salt
Pinch black pepper

Hummus:
1 15-ounce can chickpeas, drained and rinsed
1/4 cup water
1/4 cup lemon juice
1-2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil
2 tablespoons chopped Kalamata olives
1 tablespoon pine nuts

Directions

1. Make burgers: Add chickpeas, water, garlic, onion, cumin, parsley, salt, pepper, bakingsoda and lemon juice to the bowl of a food processor. Pulse until minced but not pureed, scraping the sides of the bowl down when necessary.

2. Form into 1-inch balls and then flatten with a spatula. Heat 2 tablespoons of olive oil in a non-stick pan over medium heat. Add falafel patties and cook for 3 minutes on each side or until golden brown. Remove from heat and drain on paper towels.

4. Make salsa: Whisk together olive oil and lemon juice until emulsified. Toss with remaining ingredients.

5. Make hummus: Combine chick peas, tahini, salt, pepper and lemon juice in a food processor and run until smooth and creamy. Top with chopped olives and pine nuts.

6. To assemble: Place 2 patties on each bun. Top with salsa, and serve with hummus.

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