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Category Archives: vegetarian

Tabbouleh and Feta Pita Sandwich

Tabbouleh and Feta Pita Sandwich


To me, Tzatziki sauce is just about the best sauce mankind ever created!! I could “bathe in that sauce” (to quote Gilmore Girls) ;). 

If you are in the mood for a meditterean flare then you’ll love this meal. You can eat this in a pita as a sandwich or use the tabbouleh as a side salad (warm or cold). With some grilled salmon fillets or kabobs….

Enjoy!

TZATZIKI SAUCE

1 cup greek yogurt

1/2 chopped & partially peeled cucumber (seeds removed)

1/2 tbsp grated red onion

1 tbsp chopped fresh mint

1/2 tbsp chopped fresh dill

juice from half lemon

1 tbsp olive oil

salt to taste

In a small bowl add greek yogurt, chopped cucumber, grated red onion, chopped fresh mint, chopped fresh dill, the juice from half lemon, 1 tbsp olive oil and salt. If the sauce is too thick, add 1/2 tbsp of water at a time until desired thinness is reached.

THE TABBOULEH

1 cup cooked couscous

2 tbsp chopped scallions

1 bunch parsley, finely chopped

2 tbsp chopped mint

2 tbsp chopped tomato

The other 1/2 of the cucumber – partially peeled and chopped (seeds removed)

1/2 tbsp olive oil

juice from 1/2 – 1 whole lemon (depending on how you like it!)

I also add 1 can of chickpeas (garbanzo beans) – but this is totally optional

Add couscous , scallions, parsley, mint, tomato, cucumber, olive oil and lemon juice (starting with half a lemon) & chickpeas to a small bowl and mix.

Salt to taste.

let it rest for at least 30 minutes before serving so the flavors will have a chance to blend. 

THE SANDWICH

1 pita (cut in half)

2 tbsp tzatziki,

1/4 cup romaine lettuce

2 tbsp halved cherry tomatoes

1/2 tbsp chopped red onion

2 tbsp tabbouleh 

1-2 tbsp feta cheese (or you can use Goat cheese)

a few mint leaves

a few parsley leaves

a few sprigs of dill

Heat the pita until it’s soft. Add tzatziki to the center (I like to spread it all on the inside of the pita covering every surface – mmmm) and top with lettuce, cherry tomatoes, red onion, tabbouleh, feta cheese, mint, parsley, and dill, then more tzatziki sauce on top :).  Serve immediately.

 If you have left over Tabbouleh, it is good the next day as a cold salad to go with your meal…topped with a little TZATZIKI Sauce, of course!! 

 

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Southwestern Spring Rolls

Southwestern Spring Rolls

In honor of National Taco Day, I made these for supper last night. They were super yummy. I made the vegetarian version of these and made a dipping sauce out of sour cream, taco bell brand southwestern ranch dressing & salsa. I fried these briefly in a little vegetable oil and olive oil mixed, but I want to experiment with them and bake them to see if that will give a similar result of crunchiness without the oil.

Enjoy & Happy National Taco Day!!

 

Ingredients:

16 oz. black beans (rinsed and drained) – I used seasoned black-eyed peas, rinsed & drained.

16 oz. organic corn (you can find it 🙂 )

2 cups fresh washed & drained spinach

1-2 fresh jalapenos, de-seeded and chopped

2 garlic cloves, pressed & minced

1/4 cup fresh cilantro, chopped

1/4 cup onion, minced

1/2 tsp chili powder

1/2 tsp cumin

1/2 tsp salt

1/4 tsp fresh ground black pepper

2 cups grated Mexican cheese blend

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15 large soft flour tortillas

Cooking oil

Salsa of your choice

Sour Cream

Directions:

1 . Combine & mix well all ingredients except oil, tortillas, sour cream & salsa.

2. Put approximately 2 TBLS of mixture on the end of each tortilla and roll tortilla into a thin tacquito.

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3. Heat a dry frying pan to med/high heat.

4. Add 1 TBLS oil per 2-3 taquito’s and shallow fry the taquitos just until browned on the outside….drain on paper towels.

Dipping Sauce:

I combined sour cream, Taco Bell brand southwestern ranch dressing & Salsa to make a dipping sauce.

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  • As I mentioned these were vegetarian rolls but all you’d need to do if you want to add meat is marinate some chicken breasts in a Mexican seasoning and cook them on a foreman grill or in the fry pan. Then thinly slice or shred your chicken and add to your tortilla mixture

ENJOY!!!

 
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Posted by on October 5, 2016 in food, Mexican food, Tacos, vegetarian

 

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Pickle Pasta Salad

Pickle Pasta Salad

I love salads of all kinds and am always looking for creative, new ways to make salad. I love pickles and always put pickles (dill or sweet) in my pasta salads and in my potato salads. So, when I saw this salad I had to give it a try – it is yummy!! Enjoy!

Ingredients:

1/2 lb dry pasta (about 3 cups) – you can use shells, elbow, corkscrew or whatever pasta you think will work for this…

3/4 cup sliced dill pickles

2/3 cup cheddar cheese, diced

3 tablespoons finely diced white onion

2 tablespoons fresh dill

1/2 cup pickle juice

Dressing:

1/3 – 2/3 cup mayonnaise – depending on how thick you like your dressing

1/3 cup sour cream

1/8 tsp cayenne pepper

4 tablespoons pickle juice

salt & pepper to taste

I didn’t have any onions so I added a stalk of finely chopped celery instead and just added onion powder to my dressing 


Add pasta to boiling water and cook al dente. Run under cold water to stop cooking.



Toss cold pasta with about ½ cup of pickle juice and set aside for about 5 minutes. Drain & discard pickle juice.


Combine all dressing ingredients in a small bowl and mix well.


Toss all ingredients in a large bowl. 

– I didn’t have enough cheddar so I also added what cheese I did have (don’t be afraid to experiment 🙂 


Refrigerate at least 1 hour before serving


Serve as a side with your favorite meat or sandwiches – I’m serving mine today with Salmon fillets. 

 
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Posted by on September 18, 2016 in Pasta, Salads, vegetarian, Yummy

 

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Spaghetti Bake and Apple Crumble Bars 


It’s finally fall and that’s when I really feel like cooking. The smells of fall are so good, the cinnamon, cumin, nutmeg…couldn’t be better. 

Today the house smells so good and because of that I’m in the mood to give you two recipes! 

First is a Spaghetti bake that I’ve adapted somewhat from the Taste of Home cooking site. 

Here’s the recipe:

1 package (16 ounces) spaghetti

1 pound ground beef

1 medium onion, chopped

1 jar (24 ounces) meatless spaghetti sauce

1/2 teaspoon seasoned salt

2 large eggs

1/3 cup grated Parmesan cheese

5 tablespoons butter, melted

2 cups (16 ounces) 4% cottage cheese

4 cups (16 ounces) part-skim shredded mozzarella cheese

Spices I added were: Italian Seasoning, Dried basil (from my garden), oregano and salt & pepper. I also sprinkled in some red pepper flakes…

Note:  I am pescatarian  (meaning a vegetarian who eats fish) so I substituted the ground beef for chopped mushrooms and 3 large gloves of chopped garlic. Also, I didn’t have any cottage cheese, so I substituted some leftover homemade Alfredo sauce that I had. 

Directions:

Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef (or mushrooms – or both) and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and seasoned salt; set aside.

In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.

Place half of the spaghetti mixture in a greased 3-qt. baking dish. 


Top with half of the cottage cheese, meat sauce and mozzarella cheese.



 Repeat layers.



Cover and bake at 350° for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted. Yield: 10 servings.

Then either for dessert – or earlier for breakfast that morning and dessert later, I made an Apple Crumble that is kinda like apple crumble bar cheese cake – so good!! I wish I could share with you how wonderful these dishes are making the house smell!! Oh my…welcome Fall!!


Sour Cream Apple Crumble Bars


INGREDIENTS

2 cups quick-cooking oats

1 cup (2 sticks) unsalted butter, room temperature

1 cup all-purpose flour

1 cup walnuts, roughly chopped

3/4 cup brown sugar

1/4 cup sugar

1 teaspoon baking soda

1 1/2 teaspoons cinnamon

1/2 teaspoon salt

1/4 teaspoon nutmeg

1/4 teaspoon allspice

Filling:

2 cups apples, peeled and shredded

1 cup sour cream

3/4 cup sugar

1 large egg

1 tablespoon honey

1 teaspoon vanilla extract

Note: again, I didn’t have something (really need to go shopping) – I was out of walnuts…I never run out of walnuts…so I substituted finely chopped peanuts. 

Directions:

Preheat oven to 350º F and line a 9×13-inch baking dish with parchment paper.

Cream together butter and sugars in a large bowl or mixer until fluffy and lightened in color.

Add in oats, flour and walnuts, then mix in baking soda, cinnamon, salt, nutmeg and allspice until combined.

Pour 1/2 crust mixture into lined baking dish and use your hands or a flat-bottomed surface to press crust into an even layer.

Bake for 10 minutes, or until lightly browned.

While crust is pre-baking, mix together sour cream, sugar, egg, honey and vanilla extract in a large bowl, then mix in shredded apples.

Pour mixture over baked bottom crust and spread into an even layer, then top with remaining crumble mixture by dropping pieces until it is completely covered with a thin layer.


Bake for 35 minutes, or until topping is golden brown. Cover with aluminum foil if topping is browning too quickly.



Remove from oven and let cool completely before serving.

Enjoy and enjoy the tastes and smells of Fall!!

 
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Posted by on September 17, 2016 in breakfast, Comfort Food, food, Pasta, vegetarian

 

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Apple Quinoa “Oatmeal”

Apple Quinoa “Oatmeal”

This is a really yummy alternative to Oatmeal (not that there’s anything wrong with Oatmeal – it’s very good for you! Just a nice, healthy change of pace). It’s our new favorite!

Ingredients:

1 cup quinoa
2 cups coconut milk*
2 tablespoons honey or pure maple syrup
3/4 cup dried apples, chopped (or more 😉
1 teaspoon cinnamon
Pinch of salt
*A 15-ounce can of coconut milk contains a little less than 2 cups. Add a little water to make up the difference.

Directions:

Combine all of the ingredients in a saucepan. Stir … Bring to a simmer over medium/medium-high heat. Then, turn the heat down to low, cover, and allow it to gently simmer for 15 minutes. Turn off the heat and allow the quinoa mixture to rest for 5 minutes covered. Remove the cover and toss the quinoa with a fork. Enjoy warm.

I like to serve it with some fresh fruit – in this case some Pomegranate jems :). ENJOY!

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Posted by on March 21, 2015 in breakfast, food, gluten-free, suoerfoods, vegetarian, Yummy

 

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Savory Stuffed Mushrooms :)

Savory Stuffed Mushrooms :)

If you’re looking for a fairly quick, really delicious meal – look no further. This recipe is just plain ‘ole YUM!! This is a combination of several recipes that I’ve tried and combined to come up with just the right flavors for the stuffing for these mushrooms. Serve with a Caesar Salad (or the salad or side of your choice) and you have a meal!

Ingredients

1 TBLS Dijon Mustard

1/2 cup finely shredded Parmesan cheese

6 ounces frozen chopped spinach (if you use fresh, I recommend you chop the fresh spinach into small pieces and then saute it in a couple drops of olive oil, then add to mixture)

1/3 cup low fat cottage cheese or ricotta cheese

2  (8 oz.) pkg. cream cheese

3 cloves fresh garlic (minced)

1/4 cup Italian seasoned breadcrumbs

1/4 cup green onions – chopped

1 tsp oregano

2 tsp ground thyme

40 large fresh baby portabella mushrooms

3/4 tsp olive oil

1/4 – 1/2 tsp cayenne pepper

Optional – 3 oz. baby shrimp – chopped

Instructions

Preheat oven to 400 degrees F.

Remove stems from mushrooms and take a spoon and dig out a little cavity in each mushroom. Finely chop the stems and the scooped out insides.

Place mushroom caps on baking sheet, open cavity up.

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In a skillet, heat the oil and add chopped mushroom stems, garlic, oregano, onions and thyme. Cook over medium heat for 5 minutes, stirring often. Transfer to a mixing bowl.

Squeeze moisture from the spinach and add to cooked mushrooms, along with cottage or ricotta cheese, cream cheese, Parmesan cheese, shrimp (if desired), breadcrumbs, mustard, & cayenne pepper; mix well with a mixer. Top each mushroom generously with filling.

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Sprinkle each filled mushroom with a little shredded Parmesan cheese.

Bake at 400 degrees F. for 20-25 minutes until mushrooms are tender. Serve warm.

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Just a side note: When baked, the mushrooms tend to leak juice, so they end up cooking in that juice. I put mine on a grilling rack and place that rack on a parchment-lined baking sheet. This allows the extra moisture to drip off and the mushrooms aren’t sitting in that moisture during baking. (This was my daughter, Jenny’s idea 🙂 ) . It keeps the mushrooms from becoming soggy.

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I served my mushrooms with sliced tomatoes drizzled with olive oil and sprinkled with feta cheese and salt and pepper…also, a kale and spinach salad drizzled with a little Caesar and Balsamic dressing and fresh pineapple.

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ENJOY!

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Posted by on March 31, 2014 in food, mushrooms, vegetarian, veggies, Yummy

 

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Mushrooms and Fingerlings

I was recently given a cook book from some good friends (Jassie & Daniel). This cookbook is from Williams-Sonoma called Vegetable of the Day. It’s by Kate McMillan and has 365 delicious recipes for cooking vegetables. I wanted to share two of these recipes with you that I made last night…yum, yum, yum!! This recipe was cooked with entirely organic food :).

First recipe will be the Mushrooms recipe…

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Mushrooms with Garlic Butter & Pine Nuts:

1 lb (500 g.) mixed mushrooms (I used Portebella, Porcini, Oyster & Shiitake)

4 TBLS (2 oz./60 g.) unsalted butter at room temperature (I used salted butter)

3 cloves garlic, minced

sea salt & freshly ground pepper

** I added a little thyme and oregano to the mix (sprinkled over the mushrooms before roasting) – I just like these flavors with mushrooms, but this is totally optional and not a part of the recipe.

2 TBLS dry white wine

1/3 (2 oz./60 g.)  – 1/2 cup pine nuts or slivered almonds (I used pine nuts)

1-2 TBLS chopped fresh chives or flat-leaf parsley (your preference)

Preheat the oven to 450 F. (230 C.) Cut the larger mushrooms into pieces so that all mushrooms are close to the same size. Place cut mushrooms in a single layer in a large roasting pan…you can leave the smaller mushrooms whole if you prefer….

Mix together the butter and garlic, season with salt and pepper and dot the butter mixture evenly over the mushrooms. Sprinkle the wine over the mushrooms. I also sprinkled some thyme and oregano over this mixture because I like those flavors with mushrooms.

Roast the mushrooms until they begin to sizzle and brown, about 15 minutes. Take mushrooms out of oven and sprinkle with pine nuts…return to oven and roast another 10-15 minutes or until the mushrooms are cooked.

Transfer mushrooms to a bowl and sprinkle with chives…enjoy!

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The second recipe that I made for this meal is also from the book Vegetable of the Day by Kate McMillan

Roasted Fingerlings with Garlic

1 lb. (500 g.) small fingerling potatoes, halved lengthwise

1/4 cup (2 fl. oz./60 ml) olive oil

Leaves from 4 fresh rosemary springs, minced (I used dried rosemary because I didn’t have a plant…but I’m getting one!)

3 cloves garlic, thinly sliced

Sea salt and freshly ground pepper

Preheat the oven to 400 F. (200 C).

Put the potatoes in a bowl or a plastic bag and add the oil, rosemary, salt & Pepper. Turn the potatoes (or seal and squeeze the bag) until potatoes are coated. Spread the potatoes on a roasting pan and scatter the garlic over the potatoes.

Roast until the potatoes are golden brown and tender …anywhere from 10-20 minutes. Season with salt and serve.

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I hope you enjoy these dishes…they seriously were yum!!

 
 

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