Tuesday, August 01, 2006

Vegetarian Week DAY 3

This morning for breakfast I took the leftovers of my quesadilla to work. That quesadilla is actually a perfect breakfast food - you've got some bread, some fruit and cheese, what could be better?

Lunch was pretty boring - a bowl of vegetable soup and a piece of leftover cornbread. Tasty, but boring.

Our dinner tonight was another luscious affair. We had Grilled Corn, Zucchini "Fritters" and Wilted Spinach Salad with Goat Cheese, Olives and Lemon Vinaigrette. We've made these "fritters" a few times over the past couple of years. I am putting the quotes in because I think they're more like a pancake than a fritter, but still yummy spicy little pillows. Grilling corn is my favorite way to serve it. I don't think you need any butter or seasoning this way. This was the first time we've had this salad, but it won't be the last. We used feta cheese instead of goat cheese, and green olives instead of black, but it was delicious just the same.

Zucchini "Fritters"
this is originally from Gourmet Magazine, I believe.

5 tb olive oil
2-3 medium zucchini cut in 1/2" dice
3 garlic cloves minced
1/2 tsp dried chile flakes, or to taste

1 cup flour
1 1/2 tsp baking powder
1 tsp oregano
1 tsp salt
1 tsp pepper
3/4 to 1 cup milk

Heat 2 tb olive oil in a pan over medium heat. Saute zucchini garlic and chile flakes until zucchini starts to turn golden.

Meanwhile, whisk the flour through milk together in a large bowl. When the zucchini is done, add to the batter and mix well.

Wipe out pan, return to heat and add some of the remaining oil. Drop the batter by spoonfuls and cook until brown on both sides. Keep warm in a 200' oven while you cook the rest of the batter.

Serve plain or with butter or sour cream.

Wilted Spinach Salad with Goat Cheese Olives and Lemon Vinaigrette
from The New Best Recipe

Serves 4

5 oz baby spinach
3 tb olive oil
1 medium shallot, minced
1 medium garlic clove, minced
1 tsp fresh oregano leaves, minced
1/4 tsp salt
1/8 tsp pepper
1/8 tsp sugar
1 tb lemon juice
2 oz goat cheese, cut in small chunks
6 black olives, sliced thin

Place the spinach in a large bowl. Cook the oil through sugar together in a small pan over medium heat until the shallots are softened, 2-3 minutes. Add the lemon juice and stir to mix. Pour the warm dressing over the spinach, toss to coat. Add the olives and cheese and toss again. Serve straight away.


Anonymous said...

Great to hear you're still going strong!

You have inspired me to give it a go too, today is day number three.

I'm cutting out meat but will still eat dairy, eggs and fish.

Hopefully it will aid my efforts to loose weight

Anonymous said...

Wonderful dinner (breakfast and lunch also)!

Anonymous said...

I'm so glad that you're posting your vegetarian week. We always give up meat for Lent and we inevitably have the same three meals for 40 days.

Sara said...

Pamela - that's awesome! I'm going to come visit your blog today.

Tanna - thanks. All the dishes except the zucchini fritters are new to us. I am really enjoying this week.

Bethiclaus - Thank you. Hope you see something you want to try.

Anonymous said...

I think it is great that you are eating all veggie for a week, I would love to do that. My husband however would rebel since he eats corn and potatoes and that is it for veggies. He also hates all beans and wont eat soup :(

Ruth Daniels said...

Everything sounds yummy - especially the salad.

How's your Honey doing - going vegetarian now that it's day 4?

Rachel said...

the zucchini fritters looks yummy!

Sara said...

peabody - that's too bad. i am really loving this week. when i was a vegetarian years ago i was single most of the time, so i didn't have to take anyone else into consideration.

ruth - thanks! scott is doing just fine! he's enjoying it almost as much as me, i think, but i know he can't wait until sunday.

rachel - they really are. scott likes them with sour cream, but i like them just plain.

foodiechickie said...

I love Zuchini Fritters! My mom made them for my brother and I while we were younger. I made some this past weekend for family! She used dill in hers instead of Oregano. Although I adore Oregano for other things. Enjoy your blog!