BrokeAss Gourmet

BrokeAss Gourmet

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Results For : vegetarian

Carrot-Feta Tacos

Naptime Soup

Cauliflower Queso Fundido

Eggless Egg Salad

Macaroni + Cauliflower + Cheese

Garlic Sweet Potato Fries

Hummus from Scratch

Buffalo Cauliflower

Mushroom Steaks

Brown Butter Pumpkin Cauliflower Gratin

How to Cook Tofu that Doesn't Suck

Tempeh Bacon

Kale Salad with Figs

Backyard Barbecue, Vegetarian Style

Watermelon Salad Pizza

Cauliflower Tortillas

Cauliflower Rice

Truffled Grilled Cheese

Buffalo Tofu Bites

Mushroom Bacon

Root Vegetable Latkes

Sweet Potato Latkes

Chickpea Flour Flatbread

Sweet Potato Nachos

Strawberry Balsamic Jam

How to Cook Vegetables Like You Mean it

Roasted Jalapeño Guacamole

Spiced Plantain Tacos

Health Freak Sushi

Tempeh Avocado Banh Mi

Matzo Kugel with Spinach and Goat Cheese

Creamy Sweet Potato Leek Soup

Candy Cane Beets with Yogurt and Pistachio-Mint Pesto

Shirataki Noodle Salad with Tofu and Peanuts

Chiles Rellenos with White Beans and Kale

Fettuccine with Pumpkin Alfredo

Blistered Padrón Peppers

Guacamole Salad

Vegetarian Pho

Green Pea Salad with Mango, Macadamias and Mint

Sweet Potato and Black Bean Tacos

Zucchini Ribbons with Feta

Spiced Carrot Soup (and a Little Bit About What I've Been up to)

Roasted Garlic Spinach-Artichoke Dip

Vegetarian Green Chile Enchiladas

Bangkok-Style Deviled Eggs

Blistered Serrano Chilies

Autumn Sweet Potato Cakes

Kale Caesar Salad

Acorn Squash Stuffed with Kale, Cranberries and Goat Cheese

Kale Spanakopita

  • Prep Time 0:10
  • Cook Time 1 hour
  • Estimated Cost $17.50
  • 42 Comments

This spanakopita (Greek for "spinach pie") recipe is adapted from one by my friend Rebecca Kee, mother of James and one of my closest friends. Adapted from her own mother's version, this recipe became a regular in Rebecca's house when, during her current pregnancy with the second as-yet-unnamed Kee boy, she found herself overcome by a total disinterest in vegetables. Knowing that giving up greens while eating for two was simply not an option, Bec began making this easy Mediterranean classic once (and sometimes twice) weekly. It was an assurance that she would be eating several helpings of dark, leafy greens (plus a decent amount of protein) every day--in a feta-laced, crispy phyllo vehicle. 

After a recent afternoon of spanakopita and gossip at her kitchen counter, I finally demanded the recipe. She obligingly whipped out her iPhone and emailed it to me immediately, along with a link to her post about it on her own blog, Kee Kitchen. 

While shopping for frozen chopped spinach, as per her recipe, I happened upon some very reasonably priced frozen chopped curly kale at Whole Foods, and decided to use a bag of it, plus one bag of regular frozen chopped spinach. The result was delicious--slightly nuttier than the all-spinach version.

Oh, and this fabulous green pie is huge and very filling--great for feeding a big group, or one or two people for several days in a row. It's the perfect thing to keep in the fridge during a week as busy as this one, allowing me to work all day without stopping for more than a few minutes to cut and warm up a square when hunger strikes.

 

Ingredients

  • extra virgin olive oil Pantry
  • 2 16-oz bags chopped, frozen kale, spinach or a combination of both, thawed $5
  • 1 medium onion, finely chopped $0.50 
  • 3 cloves garlic, minced Pantry
  • 4-5 sprigs fresh dill, chopped $1 for a bunch
  • 5 eggs $1.50 for 6
  • 1 16-oz carton cottage cheese or ricotta $2
  • 8 oz feta cheese, crumbled $3.50
  • 3/4 tsp each salt and pepper
  • 12 sheets phyllo dough, thawed and brought to room temperature $4 for a 16-oz. box

Recipe Serves 8-10

Directions

  1. Preheat the oven to 350 degrees F.
  2. Lightly oil an 8 1/2"x11" baking dish and set aside.
  3. Squeeze the thawed kale or spinach to remove as much liquid as possible and transfer to a very large mixing bowl.
  4. Add the onion, garlic. dill, eggs. cottage cheese, salt and pepper and mix until completely incorporated.
  5. Lay a sheet of phyllo on the bottom of the greased baking dish, folding the corners in (this will yield extra-crispy corner pieces of spanakopita).
  6. Use a pastry brush to spread olive oil all over it (a great trick is to put the olive oil in a spray bottle and just spritz evenly all over the phyllo, for super-easy application).
  7. Set another sheet of phyllo down on top of the first one and oil it as before, continuing to fold the corners in.
  8. Repeat until you have oiled and stacked 6 sheets of phyllo.
  9. Spread the entire kale/spinach mixture over the phyllo.
  10. Top with the remaining 6 sheets of phyllo, oiling as you go.
  11. Bake for 60 minutes, then let cool for at least 10 minutes before cutting int squares and serving.

Pasta Arrabiata with Goat Cheese

Spinach-Goat Cheese Gnocchi

Fresh Fig and Goat Cheese Sandwiches

Basil Gnudi in Red Pepper Sauce

Fresh Rice Noodle Salad

Goat Cheese Tart With Berries And A Black Pepper Crust

Sriracha Tomato Jam

Grilled Corn Salad With Feta

Massaged Kale With Sweet Potatoes And Orange Dressing

Brown Rice Cakes With Vegetables And Cheese

Roasted Brussels Sprouts with Sambal Cheese Sauce

Apple-Onion Tartlets with Cheddar

Sweet Potato Frittata with Caramelized Onions and Cheddar

Tamago-Tofu Sushi

Sweet Potato Corn Cakes with Chipotle Aioli

Sweet Potato Home Fries, Wally-Style

Pasta with Brown Butter, Green Beans and Egg

Roasted Tomatoes with Olive Oil and Thyme

Baby Beets with Pistachio-Mint Pesto

Simple Creamed Baby Spinach

Blistered Dates with Cream Cheese, Honey and Mint

Roasted Sweet Potato Salad

Simple Seed Crackers

Chili-Roasted Acorn Squash and Seeds

Twice-Baked Sweet Potatoes with Kale and Cheddar

Pumpkin-Apple Soup

Pepper Pirate Boats

Pumpkin Gnocchi with Onions and Sage

Beet Salsa

Baby Beet and Avocado Salad with Feta and Balsamic Onions

Israeli Couscous Salad

Pumpkin Soup with Basil Oil

Pumpkin-Green Chili-Cheddar Drop Biscuits

Broccoli-Kale Gratin

Roasted Green Pepper Soup

Garden Vegetable Guacamole

Strawberry Gazpacho Shooters

Vegetable Summer Rolls

Harissa Guacamole with Greek Yogurt

Creamy Avocado Pesto

Grilled Stuffed Flour Tortillas

Eli's Spicy Roasted Pepper Hummus

Smoky Hominy Soup with Cheddar

Butter Bean Pizza

Butter Beans with Roasted Tomatoes

Baguette with Butter Bean Puree, Arugula and Parmesan

Absurdly Easy Roasted Tomato-Chipotle Soup

Fresh Ricotta Calzones

Peach-Feta Flatbread with Balsamic Onions and Fresh Basil

Pizza Margherita

I reside squarely in the fancy pizza camp. I like pizza featuring everything from figs and Brussels sprouts to chorizo and bacon, and I do not apologize for this fact. I see pizza dough as a blank canvas on which I get to experiment with flavor combinations.

That said, there is an old-school combination I often find myself coming back to: the margherita. Simply fresh tomato sauce, fresh mozzarella and fresh basil after baking, it’s a true classic. There are 2 keys to making a perfect pizza margherita: use the freshest ingredients available and be sure to show restraint with them—this is not supposed to be a goopy, overly-cheesy pizza.

Ingredients

  • flour for dusting pantry
  • 1 recipe pizza dough $1.50
  • 1 15-oz. can chopped tomatoes, drained $1.50
  • 1 handful fresh basil, chopped, plus more for garnish $1 for a bunch
  • 2 tbsp extra virgin olive oil, plus more for garnish pantry
  • 2 cloves garlic, chopped pantry
  • salt and pepper to taste pantry
  • 2 4-oz. balls mozzarella di bufala (fresh mozzarella), sliced into about 12 medallions $3.50

Recipe Serves 4-6

Directions

  1. Preheat oven to 475 degrees F. Lightly flour two baking sheets or pizza pans and set aside.
  2. On a floured surface, stretch out the pizza dough into two 12" circles. Transfer to the prepared pan and set aside.
  3. Stir together the tomatoes, basil, olive oil, garlic and salt and pepper to taste. Spoon over the pizza dough rounds, leaving a 1/2" border for the crust.
  4. Scatter the cheese medallions over the sauce, spacing evenly.
  5. Bake for 12-15 minutes (you may have to do this in batches, depending on the size of your oven), or until crust is golden-brown and cheese is bubbly. 
  6. Top with a light drizzle of olive oil, salt, pepper and a shower of fresh basil.
  7. Cut into wedges and serve.

Strawberry-Spinach Salad with Poppyseed Dressing

Brussels Sprouts Chips

White Pizza with Brussels Sprouts

Avocado Breakfast Paninis

Fire-Roasted Chili Guacamole

Avocado-Caper Bruschetta

Best-Ever Steak Fries

Plantain Taquitos

Coconut-Citrus Frappe

Crispy Tofu with Peanut Sauce

Watermelon-Lime Gazpacho

Chili-Corn Pupusas

Irish Nachos

Mac-and-Cheese-Stuffed Acorn Squash

Crispy Cornmeal Bagels

Peanut Noodles

Parsley-Ginger Pesto Pasta with Marcona Almonds

Bare Cupboard Carbonara

Happy Heart Salads

White Bean Fritters over Greens

Sweet Potato-Chipotle Soup with Cilantro Coulis

Bulgur-Cashew Veggie Burgers with Spicy Aioli

Crispy Scallion Pizza

Wheat Dosai

Apple-Cabbage Piroshkis

The Moskowich

Green Onion Naan with Yogurt-Mint Chutney

Sriracha Deviled Eggs

Spicy Carrot-Yogurt Soup

Sriracha-Glazed Roasted Baby Carrots

Crostini 3 Ways

Grilled Tofu Sandwiches with Lemon Aioli

Penne with Spicy Bechamel

Sweet Potato-Spinach Praram

Lemongrass Udon Noodles with Crispy Tofu

Insanely Easy Roasted Tomato Soup with Grilled Cheese Bites

Red Pepper-Chive Risotto Cakes

Once, while teaching a cooking class to a group of men in their early twenties, I was asked what makes Arborio rice so special. Without thinking, I replied “When Arborio rice cooks, it shoots out a creamy, rich-tasting white liquid.” Needless to say, they cracked up and my cheeks flushed with embarrassment.

Though my poor choice of words probably had Freud rolling over in his grave, I was speaking the truth. Arborio rice, a short-grain rice native to Italy, is perfect for dishes like arancini or risotto or because it does most of the work for you in cooking. In this recipe (which was adapted from The Barefoot Contessa’s version), cooked, cooled Arborio rice is stirred into creamy yogurt, eggs, mozzarella and fresh vegetables and formed into sticky cakes, which are dredged in bread crumbs and lightly fried. They are crisp on the outside and creamy and flavorful on the inside. I serve them over lightly-dressed greens to provide a little relief from the richness of the cakes.

Serve these as a starter to a multi-course meal or as a vegetarian main course.

Ingredients

  • 1 cup uncooked Arborio rice $2 for 14 oz.
  • 1/2 cup low-fat Greek yogurt $1.50 for 6 oz.
  • 2 eggs, lightly beaten $1.50 for 12
  • about 12 fresh chives, chopped (plus extra for garnish) $1 for a bunch
  • 1/2 red bell pepper, diced finely $1.50
  • 1/4 medium onion, diced finely 0.50
  • 1 cup shredded mozzarella $3.50 for 12 oz.
  • 1 tsp each salt and pepper Pantry
  • 3/4 cup bread crumbs $1.50 for 10 oz.
  • extra virgin olive oil Pantry
  • 3 cups mixed greens $1.50
  • juice of 1/2 lemon $0.50

Directions

  1. Bring 3 cups water to a boil in a medium pot. Add rice, cover and reduce heat to medium-low. Simmer for 20 minutes, or until rice is very tender.
  2. While rice cooks, whisk together the yogurt, eggs chives, bell pepper, onion, shredded mozzarella, salt and pepper. Set aside.
  3. Rinse rice under cold water until cool to the touch and drain.
  4. Stir the rice into the yogurt-cheese mixture.
  5. Refrigerate for 30 minutes.
  6. Once mixture is very cold, remove from the refrigerator. Heat about 3 tbsp olive oil in a large frying pan over medium-high heat.
  7. Place the bread crumbs on a clean plate next to the frying pan.
  8. Use an ice cream scoop or a large spoon to scoop up about 1/8 cup of the risotto mixture. Form into a patty and dredge in the bread crumbs, patting gently to help them adhere. Place the risotto cake into the hot oil and cook for 2-3 minutes on each side. Repeat with remaining ingredients, working in batches and cooking the cakes until they are golden-brown and crisp on the outside (they should be creamy and soft on the inside). 
  9. Keep warm in a 200 degree (F) oven until ready to serve.
  10. To serve the risotto cakes, toss the greens with the lemon juice and a drizzle of olive oil. Divide amongst plates (or place onto one large serving platter). Top the dressed greens with the hot risotto cakes and a sprinkle of chives.

Oyster Mushroom-Ricotta Gnocchi

Roasted Acorn Squash with Brown Sugar and Cinnamon

Spinach-Squash Quesadillas

Sweet Potato-Scallion Pancakes

Apple-Butternut Squash Soup with White Cheddar and Paprika

Brown Butter-Pumpkin Mac and Cheese

Shahi Paneer (or Tofu)

Red Curry with Sweet Potatoes and Tofu

Tofu Sushi Rolls

Heirloom Bean-Vegetable Enchiladas with Green Chili Sauce

Spaghetti with Broccoli Balls

Lightened Up Mac and Cheese

Eggplant-Chard Won Ton Soup

Roasted Brussels Sprouts with Garlic and Lemon

Baked Eggs in Tomato Sauce

Quick Fresh Tomato Sauce

A Lighter Lasagna

Cold Soba Noodle-Vegetable Salad with Tempeh

Thin and Crispy Onion Rings

Vegan Apple-Beet Soup

Lavender French Toast with Raspberry-Ginger Sauce

Deconstructed Panzanella With Burrata

Peachy Summer Gazpacho

Summer Harvest Breakfast Burritos with Heirloom Tomato-Avocado Salsa

Spinach-Feta Lasagna

Curried Vegetable Pot Pies

Capellini with Easiest Garlic-Basil Cream Sauce

Veggie Bin Noodle Soup

Grilled Flatbread with Fire-Roasted Eggplant, Tomatoes and Mint

Spicy Mee Goreng

Pickled Cauliflower with Chilis and Cilantro

Angel Hair with Wasabi, Peas and Mint

Plantain-Black Bean Veggie Burgers

Grilled Peaches over Mixed Greens with Ricotta, Avocado and Sweet Onion Dressing

Green Pizza with Parsley-Sundried Tomato Pesto

Vegetable Quesadillas with Dipping Trio

Raspberry, Goat Cheese and Black Pepper Crostata

Ms. Morrow's Fried Okra

Grilled Corn with Jalapeño-Lime Butter

Plum-Arugula Spring Rolls

Asparagus Taquitos

Balsamic Fig Jam

Savory Mushroom-Parmesan Bread Pudding

Garlicky White Bean Dip

Baked Japanese Pumpkin Croquettes

Spanakopita

Pumpkin-Poblano Corn Muffins with Honey Butter

Roasted Roots

Sweet Potato-Coconut Soup

Fire-Roasted Chiles Rellenos with Grapefruit-Avocado Salsa

Green Chili-Winter Squash Dumplings with Orange-Soy Dipping Sauce

Butternut Squash Soup with Pear, Shallots and Sage

Winter Lasagna with Fresh Beet Pasta and Sage Bechamel

Broccoli-Parmesan Fritters over Red Pepper Sauce

Gnocchi with Pumpkin, Spinach and Goat Cheese

Lentil Burgers with Paprika Aioli

Spaghetti with Green Olive Tapenade, Spinach, Pine Nuts and Goat Cheese

Broccoli-Cheddar Soup

Chickpea Naan with Garlic, Sesame Seeds and Chilies

Pea Soup with Scallions, Parmesan and Basil

Eggplant-Chickpea Fritters over Zhug

Cumin-Laced Black Bean-Corn Cakes

Udon Noodle-Peanut Salad

Garlic Fries

Almond-Fig Shake

Omelets with Goat Cheese, Caramelized Onions and Fresh Herbs

Sweet Potato-Pear Piergoies

Baked Samosas with Peach Chutney

Cold Tomato Sauce Over Pasta

Sweet Potato-Ricotta Cinnamon Rolls

Sweet Potato Oven Fries with Sriracha Aioli

Soft Buckwheat Pretzels, 3 Ways

Pancakes with Fig Compote

Roasted Tomatillo Salsa

Roasted Rapini-Carrot Salad

Avocado Spring Rolls with Cilantro-Chili Dipping Sauce

Breakfast Tacos

Rice Cakes over Black Bean Puree with Mango-Avocado Relish and Fried Plantains

Bulgur Burritos with Minty Cabbage Slaw

Black Pepper-Sage Biscuits

White Corn and Spring Onion Soup

Savory Summer Squash Griddle Cakes

Vegetarian Egg Rolls

Mint-Pea-Ricotta Ravioli with Scallion Butter

Stuffed Shells with Fresh Marinara Sauce

Veggie Bin Mac-and-Cheese

Spinach-Almond-Egg Pizza

Eggs Florentine

Garlicky Crostini with Basil Goat Cheese and Asparagus over Dressed Greens

Ricotta Pancakes with Cranberries and Pine Nuts

Cappellini with Chili Oil, Portabellos, Peas and Mint

Rosemary-Spinach Frittata with Caramelized Onions

Nutritional Yeast Polenta Cakes with Savory Black Bean Sauce and Collard Greens

Creamy Lemon-Parsley Sauce over Spinach Ravioli

Spicy Corn Chowder

Sweet Chili Fresh Rolls with Tofu

Eggplant-Tomato Stacks with Goat Cheese and Leeks

Chili-Gilded Tempeh Satay

Vegetarian Sopes

Roasted Brussels Sprouts and Goat Cheese over Pasta

Red Lentil Robot Booty Extravaganza Bonanza

Sesame Crunch Tofu

Bulgur Bowl

Quinoa Tabbouleh

BrokeAss Breakfast: Basic Savory Crepes

Shish Kabobs Over Thai Coconut Risotto

Lavash Sandwiches

Pantry Spaghetti

Black’s Embellished Stuffed Pepper Recipe

Carrot-Sage Soup With Chive Flatbread

Gnocchi w/ Brie, Figs, and Arugula.

Piadine w/ Mixed Greens

Chipotle Chilaquiles

Artichoke-Brie Quiche with Tarragon

BrokeAss Breakfast: Open-faced Breakfast Sandwich

Ginger Peanut Soup

Spicy Broccoli Slaw

Black Bean Burgers with Sriracha Aioli

Pasta Primavera

Black Bean Puree Soup with Quesadillas

Kale-Cannellini Soup With Garlic Toast

Spinach-Mushroom Risotto

Outdoor Grilling Tips & Tricks

Pesto-Goat Cheese Pizza

Green Chile Enchiladas

BrokeAss Breakfast: Feta-Vegetable Frittata

Vegetable Lasagna

Lemon-Almond Linguine