Christmas Seafood Boil

 

This is what we had for Christmas! Yum! For vegetables, we had corn, lol.  I followed a recipe from Joshua Weissman on YouTube.  I chose this one because I read the comments and his recipe seemed to be closest to what the authentic recipe is like and most people were not disappointed.  Here is the link: https://www.youtube.com/watch?v=_LZGYG31o2c&t=8s 

 

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Stuffed Zucchini

Inspiration from Franceska Chef Recipes. I changed it up a bit according to what I had on hand.

For their original recipe, visit their website. Here is the direct link: https://www.youtube.com/watch?v=xeG6BR_-AaU&t=129s

 

Watch me make it.

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Balsamic Green Beans

 

 

For this dish, I basically used the recipe from Lemons for Lulu but made some modifications according to what I had on hand - substituted basil for rosemary and canadian bacon for pancetta.  For their original recipe, visit their website. Here is the direct link: https://www.lemonsforlulu.com/balsamic-green-beans/

Health update on my latest cholesterol check: https://www.abundanceofvegetables.com/2019/10/my-inspiration-for-abundance-of.html

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Toated Shishito Peppers, Calamari, and Onion Rings

 

I was craving calamari and wanted to conduct an experiment to cook some.  Since I was making fried calamari, I decided to also make onion rings.  Shishito peppers just happened to catch my eye while grocery shopping, so that was the vegetable of the night.  I toasted them in the toaster oven, easy peasy. It was a pupu kind of night.

Ingredients:

• Shishito peppers

Instructions:

1. Rinse peppers.
2. Spread out in a single layer on pan.
3. Toast for 10-15 minutes, until skin is slightly blistered.
4. Serve immediately with sauce of choice. (I made a garlic aioli dip).
5. Enjoy!
   

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Chicken Katsu Curry with Vegetables

 

This was pretty easy, just time consuming.  Prep the vegetables, simmer in water, add curry flavor block, and serve with fried chicken katsu and rice.  I think one potato would've been enough.  But I bought two so I decided to go ahead and add it in as well.  Here is what I did for the curry with vegetables part of this meal.

Ingredients for curry with vegetables:

• 2 potatoes, rinsed, chopped
• 1 pound carrots, peeled, chopped
• 2 small onions, chopped 
• 1/2 bag frozen peas
• 1 S&B golden curry block
• 2 Tablespoons cooking oil
• 2 cups water
  

Instructions:

1. Rinse potatoes.  Chop into bite size pieces and soak in water for five minutes and drain.
   
2. Rinse carrots.  Peel skin, cut and discard ends, and chop into bite size pieces.
3. Peel onions.  Chop into bite size pieces.
4. Heat large skillet and add oil.
5. Add onions, carrots, and potatoes.  Stir and add water.  Cover and let simmer until fork tender.
   
6. Add curry block.
7. Stir every few minutes to melt curry block.
8. Add peas.  Stir through and serve with rice and fried chicken katsu.
   

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Stuffed Onions Spaghetti

 

I watched a video on YouTube that was all about a variety of different onion dishes.  I was inspired to experiment making stuffed onions.  I found a recipe online but didn't have all the ingredients it called for, so made some substitutions like ground turkey for lamb, dried parsley for fresh parsley and mint, brown rice for white rice, and cumin for baharat.  I had never even heard of baharat before and had to google what could be used in place for it.

The process was tedious, peeling the layers and wrapping each one up.  Needless to say, I did not like the taste and the cook time was not enough because the rice inside was still crunchy.  Additionally, I don't care for cinnamon spice in savory dishes.

The next morning, I attempted to change the flavor profile by making a spaghetti and having the stuffed onions act as the meatballs.  The spaghetti was fine, the onion layers too, but the stuffing still didn't sit well with me.  I am not trying this again.

Watch me prepare this experiment.

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Spinach Side Dish

 

I used Maangchi’s recipe for this dish.  I made an entire Costco-size bag worth of spinach, so I doubled the recipe. I did a couple things differently - crush the sesame seeds and add some red chili flakes. Thank you @maangchi 

Ingredients:

• spinach
• sesame seeds
• sesame oil
• soy sauce
• green onions
• red chili flakes (a dash)
  

For measurements and instructions, visit Maangchi's website for her recipe.  Here is the link: https://www.maangchi.com/recipe/sigumchi-namul

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Bacon Vegducken

 

For Thanksgiving, I wanted to make a vegducken, which is the vegetarian version of a turkducken.  The only reason was because I wanted to make a vegetable dish.  I found a recipe, but after reviewing it, I didn't think it would have enough flavor for my liking.  I decided to change it up a bit and added bacon.  Here's my version.

Ingredients:

• 1 package bacon (12 ounces)
• 1 kabocha squash
• 1 zucchini
• 1 black beauty eggplant
• 1 package white mushrooms (8 ounces)
• 1 tsp chili flakes
• 1/2 cup breadcrumbs
• 1 cup nutritional yeast
• 2 eggs
• dash of salt
• scrunch of pepper
  
• 1 Tablespoon onion powder
• 1 Tablespoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon cumin
• 3 Tablespoons olive oil for stuffing
• 1/2 cup unsalted butter
  

Instructions:

1. Chop up the bacon and pan fry until crispy.
2. Rinse all your veggies.
   
3. Trim ends of zucchini and eggplant, slice in half, remove centers, and reserve for stuffing.
4. Cut kabocha in half horizontally, remove seeds (trash or keep to make roasted pumpkin seeds later), cut out as much pumpkin flesh from the insides as much as possible, and reserve for stuffing.
5. Pulse veggie centers and mushrooms in a food processor until chopped well. (I also added some extra carrots and brussel sprouts I had laying around.)
6. To a big pan, add olive oil, chopped veggies, seasonings, and stir fry until done.
   
7. Combine breadcrumbs, nutritional yeast, and eggs to form a breadcrumb texture.  Add to veggies and mix well to finish your stuffing.
   
8. Melt butter in a saucepan. 
9. Spread butter on inside and outside of pumpkin.  Add stuffing. 
10. Add eggplant.  Add stuffing.
11. Add zucchini.  Add stuffing.
12. Continue the layers in reverse.
    
13. Cover with foil and bake at 350 degrees for 1.75 - 2 hours.
14. Let cool for 20 minutes before cutting up.
    
15. Enjoy!

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