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Category Archives: Yummy

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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Decadent Apple Cake

Decadent Apple Cake


This cake is such a wonderful fall treat! We ate our first piece warm, that’s why it’s still in the center of the tube pan (we couldn’t wait) ๐Ÿ™‚ , however, it’s really good cold too. If you want to serve it out of the Tube or Bundy pan you need to let it completely cool before removing. Either way, pair it with a cup of hot coffee or tea and I promise, you will have a little slice of heaven!

Ingredients:

3 cups flour
1 tsp. salt
1 tsp. baking soda
1 cup pecans, chopped
1 cup vegetable oil

2 cups sugar

3 eggs

2 taps. vanilla

3 cups raw apples, peeled and finely chopped

Instructions:

Mix oil, sugar, eggs and vanilla.

Sift together flour, salt, soda. Mix into first mixture. Fold in pecans and apples. Grease tube or bundt pan and bake at 350 for 1 hour.

Sauce:

1 cup packed brown sugar
ยผ cup milk
ยพ cup butter
Mix and cook ingredients to a gentle boil, stirring constantly. Cook for 3 minutes, stirring constantly. Pour over hot cake while cake is still in pan. Let cake cool completely before removing.
Enjoy & Happy Fall!

 
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Posted by on November 6, 2016 in Baking, Cake, Comfort Food, food, Yummy

 

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Shrimp, Potato & Kale Tuscan Soup

This soup is kind of on the line of Olive Garden’s Zuppa Toscana Soup… except it doesn’t have sausage in it…but if you like sausage you could certainly add that.

Ingredients:

1 large onion, chopped

1 package (1 lb) peeled & devined shrimp (chopped into smaller pieces)

3-1/2 teaspoons Italian seasoning, 1 tsp basil & 1 tsp oregano

1 TBLS olive oil

64 oz vegetable broth

2 cans (15 ounces each) cannellini beans, rinsed and drained

6 Russet Potatoes (washed and cut in half lengthwise and then sliced 1/4 inch thick)

1 – 2 sweet potatoes, peeled and cubed

6 cups chopped fresh kale (chopped)

12 garlic cloves, minced

1/2 teaspoon salt

1/4 teaspoon pepper

2 Bay leaves

1 TBLS flour

1 cup heavy whipping cream

Heat oil in a large pot, add shrimp, or if your using Italian sausage here’s where you’d add 1 lb of it. However, if you are using sausage – completely eliminate the oil!! Cook shrimp (or sausage, or both) until it’s almost cooked, then add the onion & garlic. Cook until onion turns translucent.

Sprinkle flour over the mixture and stir to combine. Add vegetable broth and bring to a boil. Then add potatoes, cook for approx 20 minutes or until potatoes are tender.

Reduce heat to low and stir in the heavy cream and kale. Cook for 5 minutes, stirring occasionally. Serve with toasted French bread or hard rolls!


Enjoy!

 
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Posted by on October 29, 2016 in Comfort Food, food, potatoes, shrimp, soup, veggies, Yummy

 

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Baked Shrimp Egg Rolls

Baked Shrimp Egg Rolls

Here is a yummy recipe when you’re just wanting finger food on movie night. Or you can add your favorite main dish – like fried rice, Lo Mein or Kung Pao to it and make it a meal. This recipe makes about 8 a 12 egg rolls (depending on how full you fill them) – so double, or triple as needed ๐Ÿ™‚

Ingredients:

1/2 tbsp olive oil

1 tsp sesame oil

1 cup green cabbage, sliced thinly

1 carrot, shredded

5 green onions, chopped

2 garlic cloves, minced

1 tsp fresh ginger, minced

1/2 lb shrimp (cut into small pieces)

12 egg roll wrappers

Salt and pepper (to taste)

Additional sesame oil for brushing once egg roll is wrapped

Heat oven to 400 F.

Line baking pan with parchment paper. You can either place the finished egg rolls directly on the parchment paper or use a rack (like you would cool a cake on) set inside the cookie sheet to bake your egg rolls. My filling mixture was a  little more juicey than I would have liked so next time I’ll use a rack – like below – when baking.


Heat the olive oil and the sesame oil in a pan, add cabbage, carrots, onions, and stir fry until slightly tender (about 1 minute). Move veggies to the outside rim of the pan and add the shrimp, garlic, ginger, salt & pepper in the center. Cook until no longer pink. Remove from heat. Allow mixture to cool.

Place one egg wrapper on a flat surface and add a good full tablespoon (or more  if you like) of the cooled filling to the center of the wrapper. (Cover unused wrappers with a damp towel to keep from drying out while you roll your egg rolls). Roll as the pictures show:






Brush each roll with sesame oil


Bake for 12 – 14 minutes or until golden brown. Serve hot with your favorite sweet and sour sauce or peanut sauce.


Enjoy!!

 
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Posted by on October 27, 2016 in Comfort Food, Egg rolls, fish, food, shrimp, veggies, Yummy

 

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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 ยฝ 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 ๐Ÿ™‚ 


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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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 ๐Ÿ˜‰
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.

mushroom caps

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 ๐Ÿ™‚ ) . 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.)ย  – 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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Savory Mushroom Bean Soup…

Savory Mushroom Bean Soup…
I love the cold weather we’ve been having lately and when it’s cold like this I like to try new soups! I love a soup that is hearty and savory! This soup meets both of those requirements!

At first glance, you might not think that it’s either of those because it’s not a cream soup…the texture of the broth is thin and runny…but oh my, you will be surprised at how savory, warming and rich the flavors are! I love this soup and it will now be a winter (and summer) staple in my house!
First of all I need to give credit to the blog that I got this soup from. Gluten Free and Fabulous is a wonderful blog for great recipes that are gluten free…like this one!

Ingredients:
3 15 oz cans white beans (you can drain and rinse them if you want…I drained mine, but did not rinse them and I used 2 cans of northern and 1 can of cannellini – which are white kidney beans)
48 oz vegetable broth
20 ounces baby Bella mushrooms, sliced
1 large onion, diced
2 garlic cloves, minced
2 tablespoons olive oil
4 tablespoons fresh thyme (if you can’t get fresh, then use 3 TBLS ground)
2 tablespoons fresh ginger, grated (I used ginger from a jar)
2 teaspoons salt
1 teaspoon pepper

Mushroom soup

Preheat the oven to 400F. Slice up the mushrooms and place on 1/2 of a baking sheet. Place the diced onion on the other half. Cover onions and mushrooms with 1 tablespoon of olive oil, half of the garlic, 1/2  teaspoon of pepper and a teaspoon of salt for each side. Sprinkle 2 tablespoons of thyme over the top and place in the oven for 10 minutes. Remove and turn the vegetables over and place back in the oven for 10 minutes.

While they are cooking, In a large pot add the vegetable broth, beans, grated ginger and 2 tablespoons of thyme. Cook over medium high heat and bring to a simmer.

Place about 4 cups of the broth (including beans) and the roasted onions into a blender or food processor and puree until smooth.  Add back to the stock pot, then add the mushrooms.

Reduce the heat to medium low, and cook for 30 minutes. It smells sooo good and tastes even better!

I served it with hard toasted rolls (and butter) and some grated cheddar cheese on top, but Parmesan would also be good…or no cheese at all!

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It’s sooo yummy and…it will warm your belly!

Serves 4-6.

 
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Posted by on January 20, 2014 in food, gluten-free, mushrooms, soup, vegetarian, veggies, Yummy

 

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Grilled Fish Tacos

Yum Yum Yum is all I can say for these tacos – oh man – the flavor combination is amazing!! No picture – sorry – everyone ate them too fast!! ๐Ÿ™‚

Ingredients:

2 limes

6 plum tomatoes

1 small onion

1/3 cup snipped fresh cilantro

1/2 cup mayonnaise

2 TBLS milk (I used Half & Half)

2 garlic cloves (pressed and finely chopped)

1/4 tsp sea salt

2 cups thinly sliced Napa cabbage (green leafy part only)

2 avocados

corn tortillas (I used white corn tortillas)

2 or 3 large tilapia fillets (no skin) – or you can use cod or your favorite fish

1/4 tsp coarsely ground black pepper

Squeeze limes to get 1/4 cup juice

For Sauce:

Combine 2 TBLS lime juice – mayonnaise – milk – and 1 garlic – whisk until smooth

For Salsa:

Dice tomatoes – chop onions – chop 1 garlic clove and combine with remaining lime juice – cilantro and salt – mix well (or you can throw everything in a food processor and chop) *note – I also added one jalepanos pepper (seeded and finely chopped) to my salsa.

Thinly slice cabbage leafs – peel and seed and thinly slice avocado

Cook FIsh:

Season fish with black pepper (and a little taco seasoning if desired) and cook in pan for 5-8 minutes or until flakes easily with a fork turning once- flake fish into bite-sized pieces

Heat tortillas on griddle until warm

Top tortillas with cabbage – fish – sauce – salsa & avocado slices as desired –

YUM!!

NOTE: I also served with a side of mashed beans which I made with one can of black beans and one can of cannellini beans (or northern beans) – cumin – sea salt – pepper – paprika – cayenne pepper – all mashed togetherย  topped with a little shredded cheese ๐Ÿ™‚

 

 

 

 
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Posted by on December 31, 2013 in fish, food, Tacos, veggies, Yummy

 

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