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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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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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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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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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The Best Potato Soup

This recipe is a combination of two recipes that I found in some old cooking magazines – they both looked really good – but together the recipes are amazing!

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Ingredients:

6 medium – large potatoes

2 large baking potatoes (baked peeled and coarsely mashed)

48 oz organic vegetable broth

1 TBLS sea salt

1 medium – lrg onion – chopped

1 cup chopped celery

2 cloves garlic (pressed and finely chopped)

3 cups half and half + 1 cup 2% milk

1/2 cup sour cream

1/3 cup all-purpose flour

1 cup (or more) shredded cheddar cheese

1/2 cup thinly sliced green onions – green tops as well

crumbled bacon (optional)

Instructions:

Chop up potatoes – Place broth/salt/onions/celery/garlic and potatoes in broth and bring to a boil – (do not add baked potatoes yet)

Reduce heat and simmer 20-30 minunutes until potatoes are tender

In a saucepan whisk flour and milk/half & half combo until smooth – Bring to a boil – stirring constantly – cook and stir for 2 minutes or until thickened – stir in the baked potatoes /  cheese – salt and pepper (to taste – approx 1/2 tsp salt & 1/4 tsp pepper) – stir in 1/2 cup sour cream – cook over medium heat until cheese is melted

Add milk/cheese mixture to vegetable mixture and stir to combine (do not drain vegetable broth off)

Garnish with green onions – a little shredded cheese – and crumbled bacon (if desired)

Serve with warmed hard rolls – DELISH!!

 
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Posted by on December 31, 2013 in Bacon, Comfort Food, food, potatoes, soup, vegetarian, veggies, Yummy

 

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Mushroom and Cheesy Polenta

Mushroom and Cheesy Polenta

This dish was soo yummy, oh my. If you like grits and you like mushrooms in a savory garlic and shallots wine sauce, then you’re going to LOVE this dish!!

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I know what they say about Polenta – that it’s the same thing as grits… But I think there is a slight difference. Polenta is made with a very finely ground corn meal (usually yellow corn meal) and it’s got more of a porridge consistency to it…However, regardless if you think polenta and grits are the same thing or not though, this meal is very very tasty and I don’t think it would have been the same had I used grits!

Okay so here are your ingredients to feed 2-3 people. You’ll probably have some polenta left over but you can have that the next morning with your eggs 🙂

ingredients:
– 2 pkgs portobello mushrooms, sliced or diced – whichever you prefer (approx 20 or so medium-sized mushrooms)
**you can also use a mixture of mushrooms (which is what I intend to do next time – shitake, oyster, portobello – whatever your favorites are).
– 3 garlic cloves (chopped)
– 3 small shallots (chopped)
– 2 TBLS olive oil
– oregano seasoning
– rosemary seasoning
– thyme
(Anytime you can use fresh spices do it! You’ll be grateful you did! But store-bought spices are good too)
– salt
– pepper
– 1/4 cup white wine
– 1/4 cup veggie broth
– 1 TBLS butter
– 1 cup finely ground yellow or white cornmeal (I used Arnett’s stone ground fine ground white)
– 1 – 1.5 cups cheese(s)- grated (the recipe called for Parmesan cheese, but I did a mixture of smoky cheddar, a Vermont white cheddar, and Parmesan- YUM)

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I started cooking my Polenta first so that it can be cooking while I’m preparing the mushrooms. To cook polenta you use 3 parts water to 1 part finely ground corn meal. However, I wanted mine to be not so firm, so I used 4 parts liquid to 1 part corn meal.

In fact, I used 3 cups of vegetable broth and 1 cup of water to 1 cup corn meal. You can also use chicken broth if you want that flavor.

Bring the liquid to a rolling boil, then add your corn meal S L O W L Y stirring with a whisk as you add. I also added some oregano, rosemary, sea salt and pepper to this mixture. Reduce to low heat, cover and cook, stirring occasionally, until thick and creamy (approximately 15 minutes). Stir in the cheese. Remove the polenta from the heat.

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To make the mushroom mixture:

In a large pan (I used a large fry pan) heat 2 TBLS olive oil over high heat. Then add the diced garlic and shallots, slightly caramelizing these before adding the mushrooms. While the mushrooms were cooking, I added some thyme and oregano to taste (I didn’t have fresh, but that would have been even better!)

When the mushrooms have cooked down (they create their own water), add 1/4 cup white wine and 1/4 cup veggie broth. Allow this to cook until it begins to thicken, season with salt and pepper to taste. Then add 1 TBLS of butter.

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Serve a cup or two of the polenta topped with a cup or so of the mushrooms. Sprinkle with grated cheese of your choice (I used Vermont white cheddar) and enjoy!!

Mmmmm, I loved this dish so much that I want some more right now because writing about it is making me want some 🙂 I hope you enjoy it as much as I did!

 
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Posted by on September 1, 2013 in Comfort Food, food, vegetarian, veggies, Yummy

 

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