vegetarian recipe | James & Everett

Boxty

Christoph — Mon, 11 Jun 2012 14:30:00 +0000

Boxty on the griddle, boxty in the pan. If you don’t get boxty, you’ll never get a man, or so the saying goes. Boxty, or bacstaí, is the quintessentially Irish potato cake. There are many different way to make these soft and delicious pancakes, with recipes being handed down from generation to generation, from mother to son.

This pancake is made by combining leftover mashed potatoes with shredded raw ones. Many recipes are based primarily on the mashed potatoes, while others use more of the shredded raw potatoes instead. But for the best results, and the smoothest of textures, for a dish that does not fall apart in the pan, the recommendation is to use an equal mixture of raw and cooked potato.

Boxty

A traditional Irish dish using mashed and shredded raw potatoes to create a tender pancake.

Course Side Dish

Cuisine Irish

Prep Time 15

Cook Time 15

Total Time 30

Servings 4

Author Christoph

Ingredients

1 cup mashed potato, leftovers work great
1 cup shredded raw potato
½ cup slice scallion
1 cup flour
1 egg
1 tablespoon milk
1 teaspoon baking powder
salt and pepper to taste

Instructions

Toss the flour and baking powder with the shredded raw potatoes and scallion. Mix in the mashed potatoes.
In a separate bowl whisk together the egg and milk. Add to the potato mixture and combine.
Season with salt and pepper.
Heat ¼ cup of vegetable in a large skillet over medium high heat.
Drop in enough of the potatoes to form a 2″ - 3″ pancake when flattened with the back of the spoon.
Fry on both sides for 3 to 4 minutes or until slightly golden brown.
Drain on a paper towel-lined plate. And serve warm.

Notes

Leftover boxty is also used sometimes instead of bread for a sandwich or burger. Now just how good with that be?

What’s Cooking is proud to participate in the Meatless Monday Campaign.

The post Boxty first appeared on James & Everett.

Spicy Chickpea Salad

Christoph — Wed, 09 May 2012 14:30:16 +0000

Inspired by the Indian dish Chana masala, this quick and easy to make chickpea salad is not only light and healthy, but also full of texture and flavor. Served as a cold dish, this colorful salad will bring some heat to your table.

Spicy Chickpea Salad

Inspired by the Indian dish Chana masala, this quick and easy to make chickpea salad is not only light and healthy, but also full of texture and flavor.

Course Salad, Side Dish

Cuisine Indian

Prep Time 15

Servings 8

Author Christoph

Ingredients

1 can chickpeas drained
1 can corn drained
½ red onion, chopped
¼ cup spinach, chiffonade
¼ cup mint. chiffonade
2 tablespoons red curry paste
1 teaspoon chili garlic paste
salt and pepper to taste

Instructions

Combine all ingredients and chill before serving.

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Vegetable Tian

Christoph — Sun, 06 May 2012 14:30:24 +0000

Originating in Provence, a tian is a French word that describes a shallow casserole as well as the food it contains. Traditionally it features a variety of vegetables, herbs and cheeses that are layered and then baked.

Vegetable Tian

Course Side Dish

Cuisine Italian

Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings 10

Author Christoph

Ingredients

2 tablespoon olive oil, divided
1 large yellow onion, diced
2 cloves of garlic, minced
4 red potatoes, unpeeled and sliced
1 zucchini, sliced
1 yellow squash, sliced
3 roma tomatoes, sliced
salt and black pepper, to taste
dried thyme, to taste
1/2 cup of grated Parmesan cheese

Instructions

Heat the oven to 375 degrees. Prepare a shallow 9”x9” baking dish with cooking spray.
Heat 1 tablespoon of olive oil in a large skillet over medium heat, add the onions and sauté until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the greased baking dish.
Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices. Alternate the wheels of vegetables in a single layer on top of the onions, fitting them in tightly in to the baking dish.
Season with sea salt, black pepper and dried thyme. Drizzle 1 tablespoon of olive oil over the top.
Cover the dish with foil and bake for about 45 minutes, or until the potatoes are tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned.

The post Vegetable Tian first appeared on James & Everett.

Squash Fritters

Christoph — Wed, 02 May 2012 14:30:38 +0000

As a side dish or an appetizer, the squash fritter is the chameleon of international cuisine. Served with marinara they are Italian, tzatziki sauce creates a Mediterranean dish, and for a taste of Morocco try them with harisa. Top the fritters with a curry sauce for a trip to India or spicy salsa for a south of the border treat. A dollop of aioli makes these golden pancakes a true Southern treat. One of my personal favorites is ajvare, an eastern European spicy eggplant and pepper sauce. So what ever direction you want your meal to take, this fritter will certainly help you get there.

Squash Fritters

A delicious vegetable pancake made with fresh squash.

Course Appetizer, Main Course

Cuisine Indian, Southern

Prep Time 15

Cook Time 15

Total Time 30

Servings 4

Author Christoph

Ingredients

2 - 3 small green or yellow squash shredded
1 teaspoon salt
¼ flour
1 egg lightly beaten
1 - 2 green onions sliced
salt and pepper to taste

Instructions

Shred the squash into a large bowl. Add salt and mix well. (The salt will help to remove the water out of the squash). Place squash in a mesh strainer and allow to drain for a half an hour.
Using a ricer squeeze all the remaining liquid out of the squash and return to mixing bowl, it is important to get as much moisture out of the squash as possible (you can also use the back of a spoon against the mesh strainer to remove liquid).
Add flour, egg, and green onion. Mix into a batter.
Heat about ¾″ of vegetable oil in a skillet until shimmering.
Start by making one test fritter to check oil temperature.
Place about a tablespoon of the batter carefully into the oil.
Cook in the hot oil for 2 to 3 minutes or until a golden color begins to appear around the edges.
Turn very carefully to avoid splattering the oil and cook for a few more minutes.
When golden brown, remove the fritters from the oil and place them on a cooling rack over paper towels or newspaper to drain.

Serve

Serve with marinara, tzatziki sauce, harisa. curry sauce, spicy salsa, or aioli. They also make an incredible Squash Fritter Po'boy Sandwich!

Notes

They also make an incredible Squash Fritter Po'boy Sandwich!

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