Tag: vegetarian

Follow Your Heart

Follow Your Heart

A delicious grocery and dining establishment, Follow Your Heart adorns the streets of Canoga Park on Sherman Way. Amongst the dollar stores, small antiques marts and other dining establishments is a valley landmark for Vegans and Vegetarians alike. A store unlike many, it’s a one-stop 

Black Market Liquor Bar

Black Market Liquor Bar

In keeping with the theme of modern inspired eateries, I have a small sampling of a couple of dishes brought to you by Chef Antonia Lofaso and company of Black Market Liquor Bar. Located in the posh styling of trendy small plate establishments is Black 

Shaved Pattypan and Crimini Mushroom Salad

Shaved Pattypan and Crimini Mushroom Salad

 

Sometimes we think of salads as those boring dishes that are on the table just because people should eat their greens. I have a blatant fondness of salads, but also a sheer disgust of them, because if I had to eat salad every day (like I used to when I was trying to be way too skinny or when I was too lazy to cook something), I’d probably not want to eat them anymore either. I like the versatility of pasta salads, potato salads, vegetable salads, etc. People tend to get locked up in ideas of lettuce and dressing, so I say to you all: give up the mixed greens and take the plunge of eating salads that make you happy and change up what you’d normally eat.

 

We could all use a number of fresh ingredients added into our diets and sometimes a perfect salad is the best way to incorporate all of those things. This Shaved Pattypan and Crimini Mushroom Salad is something that can change the way you think about raw veggies. The mild marinating of balsamic vinegar and vegetables helps to take that sometimes unpleasant raw flavor out of the lovely little pattypan. I love pattypan. It’s one of my very favorite vegetables to eat, along with most zucchini for that matter. For those of you who don’t know what they are, pattypan are squash that are mild in flavor and are the shape of a large top or also described as sunburst. It is normally a summer squash, so it may be a little difficult to find around right now; if so, you can substitute yellow zucchini, which works well. I hope this little salad, inspires you to give cold vegetables a go with a beautiful light dressing.

 

Shaved Pattypan and Crimini Mushroom Salad

 

10 pattypan, shaved on a thin setting with a mandolin or sliced thin with a knife
10-15 crimini mushrooms, wiped down with a paper towel to get off excess dirt and sliced thin (like the pattypan)
1 small hand full of cherry tomatoes or heirloom cherry tomatoes, sliced in half
2 stalks celery or the celery heart with the leaves attached, cut into small pieces
¼ cup feta cheese crumbles
Salt
Pepper
2 ½ tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
2 sprigs minced parsley (optional)
5 large green olives, pitted and sliced

 

In a medium sized mixing bowl, add mushrooms, tomatoes and pattypan. Sprinkle with a pinch of salt and a small amount of black pepper. Add vinegar and oil to pattypan mixture. This mixture can be done ahead of time up to 15-20 minutes in advance and if you’d like a longer “pickling” affect from the balsamic, you may refrigerate and keep longer.
When ready to serve add celery, feta, olives and parsley to the mixture and toss together.

 

Taste for seasoning.

 

 

Enjoy

 

Cheers
-Unrivaledkitch
Spinach and Cabbage Minestrone

Spinach and Cabbage Minestrone

What is Minestrone?  It’s said to be a soup comprised of the things you have on hand; maybe vegetables, meat, broth, beans or pasta. In Italian, minestrone, roughly translated, means the big soup. The kind of minestrone I like, is simmered for long periods of 

Saffron Rice, Corn and Goat cheese Stuffed Peppers

Saffron Rice, Corn and Goat cheese Stuffed Peppers

Sometimes great ideas just come to us. There we are, faced with a fridge full, or maybe not so full, of food and we decide there’s something that has to be done about it. Like the culinary super minds we all can be, sometimes things 

Mashed Cumin Black Bean Quesadillas with Extra-Sharp Cheddar and Cilantro

Mashed Cumin Black Bean Quesadillas with Extra-Sharp Cheddar and Cilantro

often find myself checking out the fridge because I’ve forgotten that I should eat something. I know most people don’t do that, but I think it’s the reminisce of chefdom which occasionally peak it’s head out of the shadows and stops me from eating even if I’ve been cooking all day. When I was Executive Chef I was the skinniest I’ve ever been, STRESS period end of the story.

This is one of those pantry empty type items which came to me in a time of great hunger and quick thinking; where all of our most simple, yet delicious ideas come from. Without a doubt, I always have tortillas, cheese and beans in my house. Those are staples in my food repertoire along with rice, pasta and some form of canned tomatoes. I can’t live without these things, so as you can see, I have a big carb problem. Well, I wouldn’t say problem, more like affinity to these ingredients. The possibilities are endless, which is why I try and keep them stocked at all times.

So for my little hunger pang I decided that I should make some quesadillas. Now I normally wouldn’t write about something so simple, but I love the crunch combination of what fresh herbs and a little veggie love can accomplish with something as simple as a quesadilla. I hope you enjoy these meatless hearty stacks of cheesy goodness.

Mashed Cumin Black Bean Quesadillas with Extra-Sharp Cheddar and Cilantro

1 cup grated extra sharp cheddar

¼ bunch cilantro leaves picked from stems, washed and dried

8 corn tortillas (small size)

1 can black beans drained and rinsed twice

1 pinch cumin

1 pinch cayenne pepper

Extra-virgin olive oil

4 tablespoons salsa (your preference)

2 teaspoons sour cream

3 leaves Romaine, chiffonade (thinly sliced)

1 Roma tomato

Salt and pepper

In a small pot, add rinsed beans and heat over medium. Add 2 tablespoons of salsa to beans and mash with a fork or masher and then add cumin and cayenne pepper.

Place 4 tortillas on cutting board and spread beans on one side of tortilla.

Add cilantro to the top of the beans.

Add cheddar to the top and cover with remaining tortillas.

Heat a skillet with enough extra-virgin olive oil to coat the bottom of the pan, until very hot. Place quesadillas in hot skillet and cook for 2-3 minutes on one side and then turn and cook about 2 minutes until cheese is melted.

Repeat with remaining quesadillas.

Once finished cooking top the quesadillas with lettuce, chopped tomato, salt and pepper, a little bit of salsa and sour cream to your preference.


Enjoy!

A beautiful Summer time Birthday Dinner for Guy!

A beautiful Summer time Birthday Dinner for Guy!

A very dear friend of mine asked me about a month ago if I would be able to help cater his 26th birthday for about 14 people. Of course I obliged, birthdays are my very favorite times to cook for others. As you’ve seen I’ve 

Real Food Daily Santa Monica

Real Food Daily Santa Monica

I love going out almost as much as I love eating in. It isn’t uncommon for me to spend a good chunk of money supporting my favorite local eateries or going to try somewhere new on the map or at least new to me. My 

Life and Pita Pizza with Spinach Pomodoro Sauce

Life and Pita Pizza with Spinach Pomodoro Sauce

Life, I’m sure is overwhelming at times for us all. And if it’s not, please tell me what planet you’re residing on, I’ll take a ticket there any time. My life over the last 10 months has become a place where I frequently feel at peace and content with the path I have decided to take, that will ready me for the next phases of my life. The simple pleasures and the brief moments shared with friends and family where peace and laughter are the focal point of our meetings are the times I truly enjoy.

My sister is supposed to be having my niece any day now, today April 6th was her doctors said due date. The family and friends are pouring in over text messages, lunch dates, and outings while we’re trying to stay peaceful and calm till Maleeya gets here. I can’t help but feel the pressure myself so I know my sister is tirelessly counting the seconds till her lovely baby girl meets us all.

As for me I’ve been running my mind over the whole situation, I’ve never lived with a small child and this is my big sister we grew up together going crazy over one another and the whole situation for me makes me a little scared but very excited. I know I’m really happy to help but this does really change everything. So my peace maybe interrupted a bit, well more than a bit but it will all be worth it to see this beautiful little girl bring so much happiness and joy to so many people’s lives.

Lately I’ve been cooking simple meals and not photographing too much, too many people around, too many things to do, and so much on my mind.

Yesterday I must have been a bit unkind to my body in yoga because it was screaming at me all day and very unhappy, luckily my back seems to be doing much better today after a good night’s rest. Tonight will be my 30th Yoga class in a row. I will of completed my challenge but I’m pretty sure until I for some reason (AKA BABY BIRTH) can’t make it to class I’ll keep going every day. My yoga studio has this wonderful program where you work about 4 hours a week volunteering your time helping at the desk and you receive yoga classes for free. I think things do happen for a reason, the precious gift of yoga has been placed in my life for a wonderful reason and I’m glad I can be a part of the experience.

So for you today I have these lovely easy pizzas, they are made atop thicker pita pockets that I found in my local Middle Eastern market. I love to scour that place for new breads, spices, herbs, and pickled vegetables whenever I can. These pizzas were thought of with a touch a veggie friendly influence as well as just making simple cheese pizzas for my brother in law. My sister loves pizza and she loved these little pockets. The pizza sauce is made with spinach instead of basil to achieve the veggie goodness that I love and to hide it from those suspecting doubters, plus i had no fresh basil. This sauce will also make a wonderful pasta sauce as well and can be used in recipes where you’d like a vegan tomato base. I hope you enjoy!

Pita Pizza’s with Spinach Pomodoro Sauce

Pita Pizza

4 thick pita’s
1 ½ cups of mozzarella cheese shredded
Kalamata olives
Sundried tomatoes
Roasted bell peppers
Spinach leaves thinly sliced for topping
(choose whatever type of toppings you would like!)

Spinach Pomodoro Sauce

1 large can of peeled whole tomatoes
2 cloves of garlic chopped
1 teaspoon dried oregano
1 teaspoon dried parsley
1 large pinches of salt
1 pinch of black pepper
3 tablespoons of extra virgin olive oil
2 cups of chopped spinach
8 oz of tomato paste

Place all the items in a large blender leaving aside the tomato paste


Oregano and parsley


Garlic


oil

Spinach

Salt and pepper

Blend till the tomatoes are mashed and ingredients well incorporated about 2 minutes of blending.


If there are still large chunks of tomato puree for longer depending on your blender

Place mixture in a medium sauce pan one medium heat

Add to the mixture the tomato paste

Cook till incorporated about 10 minutes

Color should be vibrant red, check seasoning to your preference, and set aside

Preheat oven to 450

On a sheet tray with parchment paper place pitas on top
Spread sauce over the top keeping a rim along the edge of the pizza

 

Place cheese on top of sauce and toppings to your liking

Place in the oven cook about 10-12 minutes or until the cheese is bubbling and browned
If you’re still not getting the bubbling brown effect put them in the broiler for a minute or two and you got it

Cheers

Unrivaledkitch
Twitter and Foodbuzz

Shattered Cauliflower Farfalle

Shattered Cauliflower Farfalle

Shattered Cauliflower Farfalle with kalamata olives, sun dried tomatoes and spicy garlic rosemary olive oil Shattered cauliflower is just boiled cauliflower till it melts off of its stems. I kinda wack it with the back of the knife and it shattered into small pieces. I