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Crab Wontons, Dumplings

Well, those who know me, know I love seafood and now that we can add it back into our diet I am so happy. To those who know or do not know, Michael had his last radiation treatment on the 21st of November, and we are now on the healing and waiting to see stage. Diet plays an important role during the cancer treatments and during the recovery stage, thus the earlier three months of a plant based diet, and the slow introduction of other foods. We mostly likely we stick with the plant base diet going forward with local and organic poultry and seafood. We also gave up all cow dairy, and I do have to say I feel much better. I did have some wonderful blue cheese a few weeks back, it was amazing

Pasta with Clams & Shallots - Variation

Here is an update to my 2009 recipe – I removed allot of the dairy and upped the flavor. Ingredients 30 to 36 Little Neck Clams, in shell, cleaned well and on ice. Do not place in iced water you will shock and kill them. Best to keep them in a metal bowl placed in another bowl with ice in the refrigerator. 1 pound of any dried pasta 2 cups of dry white wine 1 cup of fresh grated sheep Romano cheese 1 jar of clam Juice, organic (8oz jar) 6 to 8 cloves of garlic - minced 10 shallots, pealed and thinly sliced Bunch of fresh Thyme, leaves removed from stems (about 1/3 of a cup) Bunch of fresh Marjoram, leaves removed from stems (about 1/3 of a cup) Bunch of fresh Italian parsley chopped 4 tables

Herb Pasta – Variation

Here is a recipe from 2011 I updated the other night for dinner. I removed the cow dairy and the eggs. I did try it with zucchini noodles but it really needs the starch from traditional pasta to bind it and make it more creamy - Enjoy Ingredients 1 lb of pasta of choice 1/3 cup of aquafaba 1/2 cup Cashew Cream 1/4 cup of each fresh chopped chervil, chives, and Italian parsley, stems removed 2 table spoons of each fresh chopped thyme, sage and tarragon 1 teaspoon lemon zest 1/2 cup of fresh grated sheep Romano salt and pepper to taste Directions Prepare pasta as directed on package. In a large metal bowl whisk together all the ingredients with the exception of cheese. Just about 2 minutes fr

Vegetable Bolognese – Variation

I have been going back to recipes I created several years ago and updated them. Back in 2010 I created a Veggie Bolognese, switch out some of the ingredients and change the dairy to goat and sheep, and add more veggies - enjoy 6 medium zucchinis, spiralized 3 pints of Mushrooms, Stitake, Cremini and Oyster 2 cups of Butternut squash, chopped and roasted for 15 minutes 3 carrots, chopped 3 parsnips, chopped 5 shallots, chopped 2 medium to large Italian red pepper, finely chopped 20-gram bag of dried Porcini mushrooms 6 to 8 cloves of garlic, minced 8 sprigs of Fresh oregano and thyme, stems removed and chopped 2 handfuls of Italian parsley, chopped and stems removed 2 handfuls of fresh basil

Chickpea Minestrone

Here is a quick and simple soup to make that is packed with flavor - Enjoy Ingredients 4 cups of homemade veggie stock 2 cups of butternut squash, diced 2 cups of red bliss potatoes, diced 6 shallots, chopped 1 fennel bulb, diced 4 stalks of celery, diced 2 red bell peppers, diced 4 cloves of garlic, minced 1 jalapeno, minced and seeds removed 1 lemon zested 2 cans of diced tomatoes, 14 to 15oz cans 2 cans of chickpeas, 14 to 15oz cans 1 cup of orzo ½ cup of dry red wine Handfuls of Fresh Italian Parsley and Basil, chopped and stems removed 4 sprigs of fresh oregano, chopped and stems removed 2 tablespoons of honey 1 teaspoon of paprika Salt and Pepper to taste Avocado Oil Garnish 1 Avocado,

Zucchini/Chickpea Stuffed Sole

We really like the Crab stuffed Sole from Omaha Steaks so I though what if i can make a veggie stuffed version using more of the "plant based" mind set that I have been using for the last few months. So now cow diary items, no eggs and fresh ingredients. Here is what I came up with - Enjoy Ingredients 6, 4 to 5 ounces fresh skinless sole, flounder, Cod or other white fish fillets 1 medium zucchini, grated 1 cup of chickpeas, minced 8 ounce of goat cheese – divided 2 shallots, minced – divided 1 lemon, zested and juiced ¼ cup of grated sheep Romano cheese ½ cup panko Handful of Chives, chopped Handful of fresh Italian Parsley, chopped and stems removed 46 sprigs of fresh thyme, stems removed

Zucchini Crab Cakes

We have been on our plant based diet now for over 2 months and we decided to add seafood back into our diet. So I decide to see if i can "Veggie" up many traditional seafood dishes. Here is my zucchini take on the crab cake, I am also working up a chickpea cake as well - Enjoy Ingredients 1 pound lump crab meat 1 Medium Zucchini, grated ½ to 1 cup panko 2 shallots, minced 2½ tablespoons Olive Oil mayonnaise 2 tablespoons finely chopped fresh parsley 1 tablespoon corn starch 1½ teaspoons Dijon mustard 1 teaspoon Worcestershire sauce 1 teaspoon Old Bay seasoning ¼ teaspoon salt Avocado Oil Spicy Tartar Sauce: 1 cup olive oil mayonnaise 2 jalapenos, minced 1½ tablespoons sweet pickle relish 1

Cloverleaf Rolls

Here is a repost from 2010 of a prefect roll for any Thanksgiving Table - Enjoy Ingredients 2 2/3 cups of unbleached all purpose flour 1 cup Half and Half 1 egg 2 table spoons of unsalted butter plus 1 stick for the wash 1 table spoon molasses 3/4 tea spoon salt 1 package of active dry yeast 2 table spoons of water at 105 to 155 degrees Directions In a sauce pan, warm the half and half over medium heat, add the butter, molasses and salt. Once the butter has melted, whisk to combine, remove from heat and set aside. Melt the stick of butter and set aside. Grease a bowl in prep of the dough. Now add the 2 table spoons of water to the yeast and stir. Once it has started to foam up add it to the

Pumpkin Spice and Mushroom Lasagna

Here is the last of the pumpkin spice recipes, for the moment. There are a lot of steps in the recipe, but it is so worth it . I feel this taste like fall, the apples, the spices and pumpkins - enjoy Ingredients 1 box of lasagna noodles, cooked half the time stated on the box 3 cups of chopped fresh pumpkin 4 cups of apple cider 2, 10 oz. of goat cheese, Costco 1 cup of grated drunken sheep cheese 1 cup of grated sheep Romano cheese 4 pints of mushrooms of choice 6 shallots, diced 2 leeks, light green to the whites, small chopped 1 jalapeno, seeded and minced 2 sprigs of fresh sage large handful of fresh Italian Parsley, chopped and stems removed 2 cinnamon sticks 6 cloves 1 inch of ginger,

Pumpkin Spiced Chili

Ingredients 3 cups of fresh pumpkin, diced 4 cups homemade veggie stock, unsalted 2 cups of cherry tomatoes, chopped 1 large zucchini, chopped 2 ears of corn, roasted then kernels removed 1 large onion, chopped 2 stalks of celery, chopped 1 red bell pepper, chopped 1 to 2 jalapenos, minced and seeded 3 cloves of garlic, minced Handful of Cilantro, chopped and stems removed 1 can red beans, drained and rinsed 1 can navy bead, drained and rinsed 2 tablespoons of unbleached flour 1 teaspoon ground cinnamon 1 teaspoon ground ginger ½ teaspoon ground cardamom ½ teaspoon ground nutmeg 1 bay leaf pinch of ground mace pinch of dried dill Salt and Pepper to taste Avocado Oil Directions In a large Dut

Pumpkin Spiced Gratin

This dish can be made with Butternut Squash as well - You do not need to strain the garlic and shallots from the sauce but I liked the hint of the flavor verse the little pieces of garlic and shallots - Enjoy Ingredients 4 cups, (about) of large chopped fresh pumpkin • 1 cup of grated sheep Romano cheese 2 shallots, minced 4 gloves of garlic, minced 4 tablespoons of Earth Balance 1 teaspoon ground cinnamon 1 teaspoon ground ginger ½ teaspoon ground cardamom ½ teaspoon ground nutmeg pinch of ground mace Salt and Pepper to taste Avocado Oil • you need enough chopped pumpkin to fill the baking dish you will be using, which Is why a note “about”. Directions Preheat oven to 375 degrees Place pump

PUMPKIN RISOTTO WITH GOAT CHEESE & DRIED CRANBERRIES

Here is a recipe I found the another night on the site Plating and Pairing, that inspired me to create many of my own pumpkin recipes. There are a lot of other wonderful recipes on this site - please explore. http://www.platingsandpairings.com/ INGREDIENTS 4 cups bone broth or vegetable stock 1 cup canned pumpkin puree 2 Tbsp . unsalted butter 1 shallot minced 1 tsp . kosher salt 1 tsp . chopped fresh thyme 1 1/2 cups Arborio rice 1 tsp . white wine vinegar 1/2 cup grated Parmesan cheese 1/4 cup chopped fresh flat-leaf parsley 1/4 tsp . nutmeg Fresh ground black pepper 1 cup crumbled goat cheese 1/2 cup Craisins® Dried Cranberries INSTRUCTIONS In a medium saucepan, whisk together the stock

Pumpkin Spice Chicken and Mushrooms over Mashed Veggies

This is the first of a string of Pumpkin Recipes. I was inspired by all those "Pumpkin Spice" offerings you see at this time of year. Only this is not chemically produced, I am using actual pumpkin pie spice blends that i made myself - Enjoy Ingredients 1 lb. chicken breast, boneless skinless – each breast cut in half 3 cups of chicken stock – unsalted 2 pints of mushrooms of choice, sliced 2 cups of diced pumpkin 4 shallots, chopped 1 jalapeno, seeded and minced 4 tablespoons of unsalted butter ½ cup plus 2 tablespoons of unbleached flour 2 tablespoons of corn starch 4 sprigs of fresh thyme, minced, stems removed handful of fresh Italian Parsley, chopped, stems removed 1 teaspoon ground c

Pad Thai Soup

Ingredients 4 Cups Homemade Veggie stock 3 cups of bean sprouts 1 package of rice noodles 4 oz. of tofu, large dice 6 green onions, chopped, greens separated from the whites ½ cup fresh chopped cilantro 3 cloves of garlic, minced 1 red chili, seeded and minced ¼ cup of chopped peanuts, roasted but unsalted 3 tablespoons soy sauce, low salt 1 tablespoon fish sauce ½ teaspoon sriacha sauce Salt and Pepper to taste Avocado Oil Instructions In a large soup pot over medium high heat, drizzle oil, once shimmering add the whites of the green onions, chilies and garlic. Sauté for 30 seconds and then add tofu and sauté until crispy. Then add the stock, sauces, noodles and peanuts, season and cook un

Artichoke Lentil Stew

Here is a quick and simple soup that can be thrown together in less then an hour - Enjoy Ingredients 2 cups of baby spinach 2 cans fire roasted diced tomatoes, 28oz. 2 can artichoke hearts, 15oz., cut into quarters 1 large yellow onion, diced 3 cloves garlic, minced 1 tablespoon fresh oregano, minced 1 tablespoon fresh basil, minced 1 cup dried red lentils – soaked overnight 3 cups homemade veggie stock, unsalted 1 bay leaf ¼ teaspoon crushed red pepper Olive Oil Salt and Pepper to taste Shaved Sheep Parmesan cheese Directions Place onions in a sauce pan with a drizzle of olive oil over medium heat and sauté until soft. Next add the garlic and lentils and sauté for an additional minute. Now

Chicken in Peanut Sauce – Variation

Here is a recipe that I had created and tested over the summer before the whole "Plant based Diet" we are currently on. I was going through my notes and noticed that I had not posted it yet. It is a great recipe that can also be served over rice, or change up the chicken to cubes and you can do the satay thing - Enjoy Ingredients 1 3 to 5 lb. whole chicken, cleaned and cut up 1 can of diced tomatoes, 16oz 1 medium onion, diced 1 cup dry white wine ½ cup organic peanut butter 2 cloves of garlic, minced 1 tablespoon of chili sauce of choice 1/8 a teaspoon of ground cinnamon, cumin, cardamom pinch of mace salt and pepper to taste 1 lb. ramen noodles, cook as per directions (no flavor packet, p

Panzanella

Here is a repost of a receipt from 2011 - I have been going through past recipes so see if I can adapted them to our diet restrictions - this is great as is but if you want to make it truly "Vegan" remove the anchovies - Enjoy I have several new dishes I have been working on that I should be posting soon - A Ingredients I loaf French Boule, slightly stale 1 cup red cherry tomatoes, cut in half 1 cup of yellow cherry tomatoes, cut in half Cup of roasted red pepper, cut into ribbons 1 cucumber, ribbon pealed and diced 1 small red onion sliced 1/4 cup celery leaves, chopped 1 cup of basil, leaves cut into ribbons 4 garlic cloves, minced 2 oz can of anchovies in olive oil, drained 2 table spoons

Spicy Carrot, Zucchini Slaw – Variation

Here is a revamp of a recipe from 2007, I reworked the ingredients and lighten up the dressing - I have over looked zucchinis in the past since i found them uninteresting but I do have to say - I have a new outlook on them - Enjoy Ingredients Slaw 1 pound of fresh carrots – grated 3 large zucchini – grated, about a pound 1/3 of cup of rough chopped cilantro 4 sprigs of fresh mint, chopped and stems removed 1 cup, chopped then crushed apples, see below 1/2 cup dries cranberries Sauce 3 limes, juiced and zested 1/3 cup of raw honey 3 cloves of garlic, minced then crsuhed 2 Thai Chilis, minced then crushed 3 table spoons of rice wine vinegar 1 teaspoon corander seeds 1 teaspoon of hot pepper se

Roasted Broccoli Fennel Soup

Here is a new soup to my rotation, Broccoli is not not one of may favorite veggies, but i thought to revisit the wonder green. - Enjoy Ingredients 1 to 2 heads of broccoli, chopped into florets and stems removed 3 cups of baby spinach 2 fennel bulbs, quartered 3 shallots, chopped ½ cup raw cashews 3 cloves of garlic, minced 1 lemon, juiced and zested avocado oil salt and pepper to taste 4 cups of water Topping ½ cup pumpkin seeds, shelled ¼ cup chopped Italian Parsley Salt and Pepper Broccoli florets Directions Preheat oven to 400 degrees Line a baking sheet with parchment paper Place fennel and broccoli florets into a bowl, drizzle with oil, season with salt and pepper, toss to coat. Pour

Veggie Lo Mein

Ingredients 8 ounces lo mein noodles or Spaghetti, Linguine – Cooked as directed on package 2 cups of baby Bok Choy, chopped 2 pints of Cremini mushrooms, sliced 1 cup baby spinach 1 cup of snow peas 1 carrot, julienned 1 parsnip, julienned 1 red bell pepper, julienned 2 shallots, diced 3 cloves of garlic, minced Avocado Oil Salt and pepper to taste Sauce ¼ cup tablespoons reduced sodium soy sauce 3 tablespoons agave 2 teaspoon sesame oil 1 teaspoon ground ginger 1 teaspoon Sriracha Directions Whisk together all the sauce ingredients and set aside In a large deep skillet, drizzle with oil and place over medium high heat. Once it starts to shimmer add, shallots, seasoning, carrots, parsnips,