StonedChef.com | Recipes From The Stoned Chef » Vegetarian http://www.stonedchef.com Cooking Recipes, Reviews and Blog Sun, 29 Jan 2012 15:01:41 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 Cucumbers with Mascarpone Cheese http://www.stonedchef.com/2011/08/cucumbers-with-mascarpone-cheese/ http://www.stonedchef.com/2011/08/cucumbers-with-mascarpone-cheese/#comments Tue, 23 Aug 2011 15:28:21 +0000 admin http://stonedchef.com/?p=246

Cucumbers with Mascarpone Cheese Recipe:

Summary: Cucumbers with Mascarpone Cheese

Ingredients

  • 1 English cucumber
  • 1 lemon
  • 2 large tablespoons on mascarpone cheese. If you cant find mascarpone you can use sour cream.
  • A few springs of mint
  • olive oil
  • salt and pepper

Instructions

  1. peel cucumber and cut longways
  2. now take a small spoon and run the spoon 1 way to discard any small seeds.
  3. Now slice on on angle about ½ an inch thick.
  4. heat a large saute pan and add a medium splash of olive oil and then heat the cucumbers
  5. now squeeze half a lemon
  6. coarse sea salt (a healthy pinch)
  7. and then 2 large tablespoons of mascarpone cheese and mix on medium flame.
  8. Once the mascarpone starts to break down cover the cucumbers evenly
  9. your done take off heat then plate.
  10. Now chop some fresh mint and sprinkle on top.
  11. This is not a hot hot dish it’s more warm to hot med hot dish.
  12. This is a stoner classic, very summery, ENJOY!

Cooking time (duration): 10

]]> http://www.stonedchef.com/2011/08/cucumbers-with-mascarpone-cheese/feed/ 2 Vegetable Lasagna http://www.stonedchef.com/2011/01/vegetable-lasagna/ http://www.stonedchef.com/2011/01/vegetable-lasagna/#comments Mon, 24 Jan 2011 22:39:07 +0000 admin http://www.stonedchef.com/?p=872

Vegetable Lasagna Recipe: “Pasta Less and Meatless”


Summary: This is one of my signature dishes. Hearty, healthy, unique and delicious. Lasagna in Italian just means to layer. Instead of pasta were going to use breaded fried or baked cutlets. “Milanese” To be the layering component, then sweet roasted peppers, fresh spinach, with black olives that will add big bursts of salty flavor with creamy ricotta and a thin layer of baby Swiss cheese tie it all together with a brush of tomato sauce…. Umm. This is a huge hit for vegetarians. Smoke, get inspired and make something great!


Ingredients

  • Eggplant fried or baked with breadcrumbs. I save a lot of time by just buying eggplant Milanese in my local salumeria. About 20 slices ¼ inch thick.
  • About 5 cans or 3 pounds of roasted peppers. You can do it yourself or just buy roasted peppers in a can or jar. Make sure you dry them with a towel.
  • About 3 bags of fresh spinach. Blanch in boiling salted water for 3 minutes strain very very well. Make a base ball with the spinach and squeezed get as much water out as possible. If you don’t it will make your eggplant soggy.
  • 1 ½ cups of black olives, small chop. I use oil cured olives their dryer and more flavorful. Make sure they are d-pitted.
  • 1 lb of ricotta. Put in a strainer and let sit. You want to take out any excess water.
  • About 3 lbs of tomato sauce. Your choice. You are looking for a smooth sauce.
  • 20 slices of baby Swiss cheese, you can use Munster, mozzarella, Fontina your choice.
  • Grated Parmigiano cheese.

Instructions

  1. In a 3” tall lasagna tray place eggplant cutlets evenly across the bottom, don’t layer them.
  2. Brush a little tomato sauce using a latil and spreading it evenly.
  3. Now break up the spinach and try to spread over the eggplant. Keep in mind you need to conserve for the next layer.
  4. Now sprinkle the chopped olives. Evenly. Remember to conserve we need to layer again.
  5. Take a spoonful of ricotta and dab it about 3 inches from each other. It will spread when we bake it.
  6. Cut your roasted peppers and spread them on top of the ricotta. Now layer your cheese.
  7. Now put another layer of eggplant and repeat steps 1-6.
  8. Now the 3rd layer is a topper layer so just brush with sauce add Parmigiano regiano your choice of cheese. Put tin foil over the tray and put in a 350 degree oven for 35-45 minutes. Last 5 minutes take off tin foil and broil to get a nice browned top.
  9. Take out. Let sit for a few hours, if possible let sit till room temp, refrigerate, and heat up and the next day. You can serve after if you can’t wait. If it’s watery, you need to let it set and serve the next day. ENJOY.

Cooking Times/Difficulty Levels

Prep time: depends on if you take my tips or not.

Cook time: about 1 hour total.

Difficulty level: easy–medium.

Diet type: Vegetarian

]]> http://www.stonedchef.com/2011/01/vegetable-lasagna/feed/ 2 Steamed Asparagus with Roasted Peppers in an Egg Vinegarette http://www.stonedchef.com/2010/12/steamed-asparagus-with-roasted-peppers-in-an-egg-vinegarette/ http://www.stonedchef.com/2010/12/steamed-asparagus-with-roasted-peppers-in-an-egg-vinegarette/#comments Tue, 28 Dec 2010 16:36:45 +0000 admin http://www.stonedchef.com/?p=799

Recipe: Steamed Asparagus with Roasted Peppers in an Egg Vinegarette

Summary: This is a favorite spring time dish when asparagus is in its full season. Crisp thick meaty asparagus against sweet roasted peppers with a dryness and smoothness of hard boiled eggs a touch of vinegar and olive oil whisked to marry it all. Top off the dish with some fresh mint. Great appetizer for vegetarians!


Ingredients

  • Asparagus about 4-5 pieces of asparagus per person
  • Roasted peppers. About 4 large roasted peppers, or canned works. I’m not thrilled with it but it works.
  • 2 eggs hard boiled. About 8 -10 minuets
  • Olive oil ¼ cup
  • Apple cider vinegar, 2 table spoons.
  • Fresh whole mint off the stem.

Instructions

  1. Cut stems of asparagus, and use a peeler and give a quick peel to get rid of the fibrous outside. Peel towards the stem.
  2. Put in boiling salted water for 4-9 minutes depends on thickness of asparagus. until fork tender.
  3. Take out and let cool down. Place in refrigerator for now.
  4. Cut up roasted peppers into med to small bites.
  5. Rough cut your hard boiled egg.
  6. In a medium size bowl add olive oil, vinegar and a touch of salt.
  7. Add peppers to that bowl and mix.
  8. Take asparagus out of refrigerator and plate. Pour roasted pepper vinaigrette over chilled asparagus and top with chopped egg and tear some mint over the plate. This is such an easy quick and healthy dish I hope you enjoy it!

Cooking Times/Difficulty Levels

Cook Time: 20 minutes

Prep time: 10 minutes

Difficulty level: Easy

]]> http://www.stonedchef.com/2010/12/steamed-asparagus-with-roasted-peppers-in-an-egg-vinegarette/feed/ 2 Brussels Sprouts and Pancetta http://www.stonedchef.com/2010/12/brussels-sprouts-and-pancetta/ http://www.stonedchef.com/2010/12/brussels-sprouts-and-pancetta/#comments Mon, 06 Dec 2010 18:28:01 +0000 admin http://stonedchef.com/?p=723

Recipe: Brussels Sprouts and Pancetta

Summary: This is a great side dish for the fall or winter season, simple, tasty and relatively fast. Crispy salty pancetta with savory charred Brussel sprouts with a squirt of lemon just brings this side dish to the next level.


Ingredients

  • About a pound and a half of Brussel sprouts rinsed and cut in half.
  • About 3-4 ½ inch thick slices of pancetta. Cut into med to small cubes.
  • ½ fresh lemon.

Instructions

  1. Boil Brussel sprouts till fork tender.
  2. As your sprouts are boiling in a large fry pan start to render your pancetta. So in a hot pan add your pancetta. Once it’s nice and crisp it’s time to bring it all together.
  3. Strain your Brussels sprouts and add to hot pan, you really want a nice char on your Brussels sprouts so don’t move anything around. Once you get a nice char now you can mix, then plate and a squirt of lemon to finish the dish and enjoy.
]]> http://www.stonedchef.com/2010/12/brussels-sprouts-and-pancetta/feed/ 0 Mushroom Bruschetta http://www.stonedchef.com/2010/11/mushroom-bruschetta/ http://www.stonedchef.com/2010/11/mushroom-bruschetta/#comments Fri, 05 Nov 2010 00:41:58 +0000 admin http://stonedchef.com/?p=701

Recipe: Mushroom Bruschetta

Summary: Great easy dish, comforting, tasty and will look harder than it is to make. Meaty mushrooms over crunchy toasted bread that’s just starting to absorb some of that mushroom broth and sweet balsamic vinegar and finished with a healthy serving of grated cheese…. ummmm

Ingredients

  • About a pound of mushrooms cleaned and cut in half. I like to use cremini mushrooms , there just baby portabello. I use them because of their high water content and meaty texture.
  • Olive oil “ always extra virgin” that’s the 1st press of the olives.
  • Nice Italian bread
  • Balsamic vinegar
  • Parmigiano regiano grated cheese.


Instructions

1. Clean and cut mushrooms in half. Use a damp cloth and just pat the mushrooms, not too hard.

2. Slice bread into medallions drizzle olive oil on bread add salt a little bit of grated cheese and toast or grill.

3. Heat up a large saute pan, add about 3 count of olive oil. That means pour the oil count to 3 and stop the pour.

4. When pan is hot add your mushrooms, a healthy pinch of salt and start to saute.

5. When the pan gets dry , and it will add a 3 count of balsamic vinegar and mix.

6. Now lower flame and add about ¼ cup of water and finish cooking till mushrooms are fork tender.

7. Now time to put it together. Lay out the toasted bread, put mushrooms over the bread with the beautiful juices fromthe mushrooms and sweet vinegar add a healthy helping of parmigiano regiano finish with with a good finishing extra virgin olive oil if you have add a pinch of kosher sea salt over the dish and enjoy !

Cooking Times/Difficulty Levels

Cook Time: 10-15 minutes
Prep Time : 5-8 minutes
Difficulty Level : Easy

Number of servings (yield): 4

]]> http://www.stonedchef.com/2010/11/mushroom-bruschetta/feed/ 1 Chantrelle Mushrooms over Mashed Celery Root http://www.stonedchef.com/2010/10/chantrelle-mushrooms-over-mashed-celery-root/ http://www.stonedchef.com/2010/10/chantrelle-mushrooms-over-mashed-celery-root/#comments Wed, 20 Oct 2010 18:24:53 +0000 admin http://stonedchef.com/?p=684

Recipe: Chantrelle Mushrooms over Mashed Celery Root

Summary: This is a fantastic fall dish, great for a side or an appetizer. Creamy sweet celery root, mixed with meaty chanterelle mushrooms with bits of crispy pancetta to give a great salt accent and finish with a touch of balsamic to tie it all together. Yummy.

Ingredients

  • 1 large celery root .
  • 1 pound of chanterelle mushrooms. Or what you have cleaned and cut in half.
  • 3 – ¼ inch thick slices of pancetta.
  • Spring of thyme .
  • about 2 tablespoons of balsamic vinegar .
  • extra virgin olive oil, salt and white pepper.
  • ¼ cup of milk Cooking Times/Difficulty Levels.
  • Prep Time: 25 minutes.
  • Cook Time: 25-35 minutes.
  • Difficulty Level: Medium.

Instructions


This is a really simple dish just be patient...... you'll love the outcome.


1.	In a medium size pot boil about 4-5 cups of water. Enough to submerge the celery root.
2.	Peel the celery root and cut it into medium size cubes. We’re going to mash it anyway.
        Add to boiling water. ADD SALT TO WATER.
3.	Cut pancetta into tic tac size pieces.
4.	Heat up a large saute pan and add pancetta, we want to render some of that delicious fat.
        About 3-5 minutes.
5.	Add your mushrooms and start to saute, add about a tablespoons of extra virgin olive oil.
        After about 3 minutes add your fresh thyme.
6.	Once your celery root is soft to the touch of your fork strain out all the water.
7.	Add your milk and mash. I use a hand blender. Add your white pepper now.
        Use as much as you want.
8.	Plate mashed celery root.
9.	In your pan with the mushrooms and pancetta add about 2 tablespoons of balsamic vinegar.
        And cook for about 2 more minutes.
10.	Add the mushrooms over the celery root. And serve!
Cooking Times/Difficulty Levels

This dish can be served without pancetta, and if you can’t find celery root you can sub instant polenta.

Cooking time (duration): 10

Number of servings (yield): 4

Meal type: hors d’oerves

]]> http://www.stonedchef.com/2010/10/chantrelle-mushrooms-over-mashed-celery-root/feed/ 0 Jalapeno Garlic Hummus http://www.stonedchef.com/2009/11/jalapeno-garlic-hummus/ http://www.stonedchef.com/2009/11/jalapeno-garlic-hummus/#comments Sun, 01 Nov 2009 18:20:00 +0000 admin http://stonedchef.com/?p=294

Recipe: Jalapeno Garlic Hummus

Summary: Jalapeno Garlic Hummus is an easy dish , you do really need a food processor. You can have fun with this dish, add or subtract Roasted Peppers, Orange Rind, Parsley, Rosemary, Fresh Chili’s, Fennel, etc. 

Jalapeno Garlic Hummus

Ingredients

  • 2 cans of chick peas, rinsed.
  • 1 lemon, its zest &  juice, with out pits please.
  • 1 Jalapeno pepper.
  • 4 cloves of garlic.
  • Extra virgin olive oil,
  • salt and fresh cracked black pepper.

Instructions

  1. put everything in a food processor, EXCEPT OLIVE OIL.
  2. Pulse, and slowly drizzle olive oil in, emulsifying till a smooth but creamy texture,
  3. don’t forget to add salt and pepper to your preference.

Cooking Times/Difficulty Levels

  • Prep Time: under 5 minutes
  • Cook Time:  none
  • Difficulty Level: Easy

That’s it enjoy.

Recipe by StonedChef.com

]]> http://www.stonedchef.com/2009/11/jalapeno-garlic-hummus/feed/ 0 Spicy Crispy Onions http://www.stonedchef.com/2009/10/spicy-crispy-onions/ http://www.stonedchef.com/2009/10/spicy-crispy-onions/#comments Sat, 31 Oct 2009 15:09:53 +0000 admin http://stonedchef.com/?p=442

Recipe: Spicy Crispy Onions

Summary: Spicy Crispy Onions is a great side dish for any burger, steak, sandwich, roast beef, etc.

Image-Coming-Soon

Ingredients

  • 1 large white sweet onion
  • 1 egg
  • 1/4 cup of your favorite hot sauce (Tabasco)
  • ¼ cup flour
  • salt & pepper
  • olive oil.

Instructions

  1. heat up large frying pan,
  2. add olive oil about 1/2 inch deep.
  3. crack open and beat 1 egg in large bowl.
  4. Now add 1/4 cup of  hot sauce
  5. slice onion, I like very thin slices, add to bowl.
  6. Mix egg & onions in a large bowl, mix thoroughly.
  7. Have a separate bowl with flour, add flour mix try to coat all the onions use more or less flour if needed.
  8. Take onions out of flour and shake off excess flour.
  9. In large frying pan, carefully place battered onions, evenly spread out in pan. (med to high heat)
  10. Don’t touch for about 2-3 minuits, or until golden brown or desired color.
  11. Now mix to cook other sides of onions.
  12. Take off heat when color is correct, may take 10 minutes or so.
  13. place on dish
  14. add a pinch of salt and use for whatever you want.

This is a very easy dish and tastes great with fillet Mignon,  enjoy.

Recipe by StonedChef.com

]]> http://www.stonedchef.com/2009/10/spicy-crispy-onions/feed/ 0 Raw Beets with Mascarpone Cheese http://www.stonedchef.com/2009/10/raw-beets-with-mascarpone-cheese/ http://www.stonedchef.com/2009/10/raw-beets-with-mascarpone-cheese/#comments Sat, 31 Oct 2009 14:46:21 +0000 admin http://stonedchef.com/?p=430

Recipe: Raw Beets with Mascarpone Cheese

Summary: Raw Beets with Mascarpone Cheese- This is a very easy dish. And not no mention healthy. It also works as a bruschetta spread.

Image-Coming-Soon

Ingredients

  • 2 medium fresh beets
  • 2 table spoons of mascarpone cheese
  • ½ fresh lemon, squeezed for its juice.
  • ½ lb of baby arugula.
  • Salt & pepper
  • extra virgin olive.

Instructions

  1. peeled beets and chop, to a medium mince.
  2. In a large bowl, mix beets with the 2 tb spoons of mascarpone cheese, mix.
  3. Add salt and pepper to taste, drizzle with extra virgin olive oil.
  4. In a separate bowl put a little olive oil, some lemon juice, and now throw in the arugula, gentle mix.
  5. Now place beets in a small ramekin, or little bowl, or large spoon. (this will be the mold)
  6. Place plate upside down on top of ramekin or bowl and then flip both so beets will be on the plate.
  7. Place arugula on top of beets
  8. finish with salt and drizzle of olive oil.

Cooking Times/Difficulty Levels

  • Prep Time: under 5 minutes     
  • Cook Time:  none              
  • Difficulty Level: Easy

    • Recipe by StonedChef.com. ]]> http://www.stonedchef.com/2009/10/raw-beets-with-mascarpone-cheese/feed/ 0 Watermelon Salad with Feta Cheese and Black Olives http://www.stonedchef.com/2009/10/watermelon-salad-with-feta-cheeses-and-black-olives/ http://www.stonedchef.com/2009/10/watermelon-salad-with-feta-cheeses-and-black-olives/#comments Fri, 30 Oct 2009 01:50:23 +0000 admin http://stonedchef.com/?p=421

    Watermelon Salad with Feta Cheese and Black Olives Recipe:

    Summary: Watermelon Salad with Feta Cheese and Black Olives is a great summertime salad, due to the fact that melons are best in season. Watermelon salad is a refreshing & cool, with bright flavors, and great red, green & white colors. The sweet watermelon against the dry flavorful feta cheese, combined with the saltiness of the black cured olives, topped with micro greens (I love pea shoots) lemon, olive oil. Very clean tasty and unique flavors.
    Watermelon Salad with Feta Cheese and Black Olives

    Ingredients

    • half a watermelon
    • 1 cup black oil cured olives
    • 1 cup of feta cheese
    • 1 lemon
    • 2 bunches of watercress or a good micro green
    • olive oil
    • coarse sea salt

    Instructions

    1. you’ll need 2 mixing bows 1 large 1 medium.
    2. Cut up melon into medium size cubes, place in bowl
    3. take your olives and take the pits out and tear in half put in bowl
    4. squeeze half the lemon in the bowl try not to get the pits in.
    5. Add salt and olive oil then mix
    6. now add all the cheese mix gently.
    7. In the other bowl squeeze the other half of the lemon add salt, olive oil and mix thoroughly now add greens add dress lightly.
    8. Now time to combine
    9. first plate the melon, cheese and olives
    10. place the greens on top of that
    11. finish with a good olive oil.
    12. This is a fun summer salad, enjoy!

    Cooking Times/Difficulty Levels

    • Prep Time: 5-10 minutes
    • Cook Time:  none
    • Difficulty Level: Easy

    Recipe by StonedChef.com

    ]]>     http://www.stonedchef.com/2009/10/watermelon-salad-with-feta-cheeses-and-black-olives/feed/ 1