Meat-Free Recipes

Spicy Corn Chowder

2012-01-23T08:14:00.000-08:00

This soup is so, so good! I had it at a party and had to get the recipe. I made a few adaptations to make it veg, but it is still excellent. Don't be intimidated by the fact that it says "Spicy" in the title. It has some heat, but not too much. My kids were totally able to eat it. Served it with some yummy bread sticks or rolls!

Spicy Corn Chowder
Recipe Source: Emily at www.atspofsugar.blogspot.com

4-6 slices of veggie bacon crumbled
4 Tbs. butter
1 medium onion finely chopped
1 medium bell pepper, chopped
salt and pepper
1 small jalapeño chopped and seeds removed
3 cloves garlic finely chopped
1/4 c flour
4 cups vegetable or chicken broth
2 large red potatoes well scrubbed and diced
1 cup heavy cream
16 oz corn (I used frozen cause I don't love canned)
1/4 tsp cayenne pepper

In a large soup pot melt 4 Tbs. butter, add the onions and pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste. Add the jalapeno and garlic and saute until fragrant, about 1 minute. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blond color, about 1 minutes. Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft. Add the cream, corn, and cayenne pepper. Simmer for 15 more minutes. Garnish with chopped bacon bits.

Braided Spaghetti Bread

2011-12-16T16:58:00.000-08:00

If you are one of those people who like to put their spaghetti on their garlic bread, and then it eat it, this recipe is for you! I am one of those people so I loved this recipe combining garlic bread and spaghetti. This recipe was on the Rhodes Bread website (since it uses their frozen bread dough) and the blogger who did the recipe submitted great step by step pictures, so click here to go to the website if you want to see the step by step pictures. I will include the recipe below and vouch that it was yummy :)

1 loaf Rhodes Bread dough thawed to room temp. You can do this a few hours in advance, or spray each side then microwave for 30 seconds on each side, and let it sit for a little bit.

6oz. cooked spaghetti

1 cup spaghetti sauce

8 oz. mozzarella cheese cut into small cubes (you could probably use shredded too)

4 Tbs. melted butter

Parmesan cheese

Garlic Powder

Italian Seasoning.

Put dough on parchment paper, or a floured surface and roll out bread dough into a long rectangle, about 12x16. Combine spaghetti and sauce then ladle spaghetti mix down the center of your rectangle. Top with mozzarella cheese, then using a pizza cutter, cut strips about 1 1/2 inches apart up both sides of your rectangle. Start braiding strips starting the bottom and alternating right over left, left over right. Brush with melted butter then sprinkle with parmesan, garlic powder, and italian seasoning. Bake for 30-35 min. on 350 or until crust is golden.

Vegetable Soup

2011-12-09T10:30:00.001-08:00

This soup was cheap and easy to make and I LOVED it! It's also very healty too since no cheese, milk, or cream is used. This was also the first time I have used leeks in my cooking, and I have decided I am a fan :)

Recipe from: http://www.yarnharlot.com/
2 Tablespoons butter
1 Tablespoon olive oil
2 leeks (the white parts only, sliced very thin)
2 large potatoes, peeled, quartered and sliced thin.
2 large carrots, sliced in half lengthwise, then chopped pretty fine.
2 cloves garlic, minced.
4 cups vegetable stock
1 can chick peas. (Rinsed)
Parsley, dry or fresh

Put the olive oil, butter and leeks into a heavy bottomed pot, stir until the butter melts, put the flame on medium low, and put a lid on it. Go wash and slice the carrots and potatoes. Stir the leeks after 5 minutes. At the 10 minute mark, add the potatoes and carrots, and maybe turn the heat up a little. Stir, cooking until they're almost tender, then add in the garlic, and stir for about 2 more minutes. Add the chick peas, and cook, stirring for a minute or two. Add the stock and parsley (if you're using it) and bring the soup to a simmer. Simmer until the potatoes and carrots are fully soft (this will be less than 15 minutes) then puree 1-2 cups of the soup and add it back. This makes the soup texture more creamy, without actually having to use cream. Also, this made it more kid friendly to my 3 little ones.

Crunch Wrap Supreme

2011-12-06T18:47:00.000-08:00

I saw this recipe on Pinterest, which then directed me to http://www.hungry-girl.com/ and I am so glad that I checked it out! I have never tried one of these from Taco Bell, but I loved this vegetarian version. It's kind of like eating a taco sandwhich, or taco salad in sandwhich form. Either way, the family loved it and will be having it again in the near future!

Crunch Wrap Supreme
Large or extra large whole wheat, or flour tortillas
Tortilla chips
Morning Star Crumbles
1 Cup Shredded Cheddar Cheese
Diced Tomato
Shredded Lettuce
Half pkg. Taco Seasoning
Sour Cream

Put crumbles, taco seasoning, and cheese in a large microwave safe bowl and microwave for 3 minutes, stirring after each minute. Spray a pan with non stick spray and set to medium high heat. Put tortilla in microwave for about 10 seconds to make it easier to work with. Spread crumble mixture on tortilla staying about 2 inches away from the edges. Next put a layer of tortilla chips on top of crumbles, then top evenly with sour cream, tomatoes, and lettuce. FOLDING INSTRUCTIONS: Starting at the bottom of the tortilla, fold edge up to the center of the tortilla. Then going around the edge of the tortilla, repeatedly fold overlapping sections to meet the center, for a total of about 6 folds (until filling is completely enclosed). In a pan sprayed with nonstick spray, over medium heat, carefully place the folded tortilla in the center of the pan (folded side down). Heat for 3 - 4 minutes. Carefully flip the wrap with a spatula and heat for another 30 seconds. Makes 4-5 crunch wraps

Roasted Sweet Potato Burritos

2011-11-21T15:59:00.001-08:00

1 large sweet potatoe, peeled and cubed
1 red pepper, cubed
1 red onion cubed
2 jalapenos, diced (if you want less heat sub another red pepper)
1tsp cumin
1tsp chili powder
salt and pepper
2 tsp olive oil
can black beans, rinsed
handful chopped cilantro
squeeze of lime
shredded cheddar
whole wheat tortillas

In a bowl, toss veggies in olive oil and season with spices. Place in large baking dish and roast in 425 degree oven for 20 minutes, tossing around halfway in between. Let cool.

Add to a bowl of rinsed black beans. Add cilantro and squirt of lime juice. Combine gently. At this point, mixture can be stored for later use. Warm wraps in microwave according to directions on package. Add two heaping tablespoons of vegetable and bean mixture to center of wrap. Top with shredded cheese. Fold over, fold in sides and continue to roll. Place on baking dish, seam side down and spray with nonstick spray or olive oil spray. Bake in 375 degree oven for about 15 minutes or until golden brown. Baking this way will make tortilla wrap crisp. For a softer burrito, spray burrito with nonstick spray, then wrap in aluminum foil and bake for same amount of time.
Makes about 6 burritos.

Roasted Garlic and Cauliflower Pasta

2011-11-18T15:02:00.001-08:00

I made this tonight and thought it was delish! Can I just say that I love roasted cauliflower! I may add more next time because the cauliflower was my favorite part :)

Recipe Adapted from http://www.melskitchencafe.com/
Ingredients
2 heads garlic, , top quarter of heads cut off (on the pointy side of the garlic) and discarded
6 tablespoons plus 1 teaspoon extra-virgin olive oil
1 head cauliflower (about 1 1/2 pounds)
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sugar
1 pound short pasta (such as fusilli, rotini or campanelle)
1/4 teaspoon red pepper flakes
2 – 3 tablespoons juice from 1 lemon
1 tablespoon fresh parsley leaves, chopped
1 grated parmesan cheese
1/4 cup chopped walnuts, toasted

Adjust an oven rack to the middle position, and heat the oven to 450 degrees.

Cut one 12-inch sheet of foil and spread it flat on the counter. Place the garlic heads, cut-side up, in the center of the foil. Drizzle ½ teaspoon olive oil over each head and fold up the sides of the foil to seal well. Place the foil packet directly on the oven rack and roast until the garlic is very tender, about 40 minutes. Remove the foil packet from the oven, open the foil and set it aside to cool.

Cut the cauliflower into large bite-sized pieces. Place the cauliflower in a large bowl; toss with 2 tablespoons oil, salt, pepper, and sugar. Transfer the cauliflower to the baking sheet and spread into an even layer. Return the baking sheet to the oven and roast until the cauliflower is well browned and tender, 15 to 20 minutes.

While the cauliflower roasts, bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon salt and pasta; cook until al dente. Squeeze the cooled, roasted garlic cloves from their skins into a small bowl. Using a fork, mash the garlic to a smooth paste, then stir in red pepper flakes and 2 tablespoons lemon juice. Slowly whisk in remaining 1/4 cup oil. Drain the pasta, reserving 1 cup cooking water, and return the pasta to the pot. Add the cauliflower to the pasta; stir in the garlic sauce, ¼ cup cooking water, parsley, and ½ cup cheese. Adjust the consistency of the pasta with additional cooking water and season with salt, pepper, and additional lemon juice to taste. Serve immediately, sprinkling with remaining ½ cup cheese and toasted nuts.

Cheese Enchiladas

2011-11-04T17:20:00.001-07:00

Sauce

Combine in a large sauce pan:

1 can tomato sauce

a little over 1/2 cup water

1 Tbs. chili powder

1 clove garlic, minced

1/2 tsp oregano

1/4 tsp cumin

*Bring to a boil, then reduce heat and let simmer for 4-5 minutes

Filling

Combine in a large bowl and mix well:

2 cups shredded Monterey Jack cheese

1 cup shredded cheddar cheese

1 onion chopped finely

1/2 cup sour cream

1/8 cup chopped fresh parsley

1/4 tsp salt

1/4 tsp pepper

Next you will need 6-8 torillas. I like to use whole wheat. Spread 2 Tbs of sauce over each tortilla, then spread cheese mixture down the middle. Roll, then place seam side down in a greased 9x13 dish. Pour remaining sauce over the top, then sprinkle some more cheese over the top. Bake for 20 min. on 350. Can serve with extra sour cream, chopped lettuce, and olives if desired.

Roasted Cauliflower Soup

2011-10-29T17:05:00.000-07:00

I know I already have a cauliflower soup recipe on here, but this one is really good too and I love roasted cauliflower! It makes it so nice and tender. I actually merged 2 soup recipes to come up with this one, so here it is!

On a large cookie sheet toss to combine:
1 large head of cauliflower chopped into small florets
2 Tbs. olive oil
1/4 tsp. nutmeg
1/2 tsp. pepper
2 tsp. garlic powder
1 tsp. salt
Put in the oven for 30 minutes on 450. Take out at least once or twice and shake the pan around to prevent sticking. Once done, set to the side to add to soup later on.

Next you need
1 small onion chopped
2 carrots sliced thinly
4 Tbs. butter
4 Tbs. flour
2 1/2 cups vegetable broth
1 1/2 cups milk (skim is fine)
1 Tbs. white wine

Saute onion in butter for a few minutes, then add the carrots. Cover with lid and continue to cook for 15 more minutes, stirring occasionally until the carrots have softened. Add flour and stir to coat onions and carrots. Add broth, milk, and white wine then stir or whisk till flour has dissolved. Slowly bring to a boil while stirring constantly. Once it begins to boil, turn heat to low and add cauliflower. Heat through for a minute, then serve.

Roasted Broccoli

2011-10-23T18:42:00.001-07:00

So I have seen this recipe floating around Pinterest and it claimed to be "the best broccoli of your life" so I decided to try it. While I don't know if it was the best broccoli of my life, I did think it was very tasty, and Jared loved it. It makes a great side and is a new twist on cooked broccoli.

2 heads of broccoli cut into florets

5 1/2 tablespoons olive oil

salt and pepper

4 garlic cloves peeled and sliced

zest of a lemon

juice of a lemon

1/3 cup grated parmesan cheese

toasted pine nuts-optional (I didn't have any so I didn't use them)

Preheat oven to 425. Put broccoli, 5 1/2 tablespoons olive oil, salt and pepper (I just did a generous sprinkling of both) and garlic on a large cookie sheet and toss to coat. Bake for 20-25 minutes until broccoli is crisp tender and has some blackened parts. Take out of oven and add 1 1/2 Tbs. of olive oil, zest lemon over the top, squeeze on some lemon juice, top with parmesan cheese and toss to coat. Enjoy!

Whole Wheat Pizza Dough

2011-10-18T13:12:00.000-07:00

So ever since we moved to Heber City, I have missed having stores like Fresh & Easy and Trader Joe's, where I would get fresh pre-made pizza dough. When looking for a recipe for pizza dough to make Veggie Pizza Pie I found this recipe and thought it turned out well! So for those of you who do not have access to fabulous pre-made pizza dough, here is a good and easy recipe.

1 teaspoon white sugar
1 1/2 cups warm water
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cups all-purpose

1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
2. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust.
4. Preheat oven to 425 then roll out dough on a floured surface. Add desired toppings then bake for 16-20 min. depending on the thickness of your crust.

Corn, Tomato, and Cheddar Pie

2011-10-12T18:27:00.000-07:00

Ok, so you can totally tell when I take my own pictures, vs. when I use one from someone else's website :) I am totally proud of myself for how well this pie turned out! I thought it looked beautiful, and Jared told me it is one of his new favorites!

Corn, Tomato, and Cheddar Pie

Pie Crust
2 cups flour
1 TBSP baking powder
3/4 Tsp Salt
6 TBSP (3 ounces) cold butter cut into cubes or grated and then frozen
3/4 cup whole milk

Pie Filling
1 3/4 pounds tomatoes (preferably beefsteak)
1 1/2 cups corn from about three ears of corn roughly chopped
3 TBSP chopped chives (I just used about 1 1/2 Tbs. dried)
1 tsp salt
1/4 tsp pepper
7 ounces sharp cheddar cheese (about 1 3/4 cups)
1/3 cup mayo
2 TBSP fresh lemon juice
2 TBSP melted butter for brushing on the crust

Preheat oven to 400
1. Make dough for crust
Whisk the flour, baking powder, and salt in a bowl. Cut in the cold butter either with a pastry cutter or a fork until combined and crumbly. Stir in the milk with a fork until the dough comes together. Form in a ball and place in the fridge to chill while you prepare the filling.
2. Prep Filling
Slice the tomatoes into 1/4 inch slices. To avoid a soggy crust de-seed about 75% of the slices by cutting the tomatoes in half, then pushing out the goop and seeds.
Whisk the mayo and lemon juice together
Chop the chives, grate the cheese, and have the corn ready.
3. Roll out and fill the pie

Divide the dough in half, wrap one half back in plastic wrap and put back in the fridge.
On a lightly floured surface roll out the dough into a 12 inch round. Place in a 9 inch pie plate.
Layer half the tomatoes, then half the corn, half the chives. Sprinkle with 1/2 tsp salt and some pepper. Layer half the cheese on top.
Repeat: remaining tomatoes, remaining corn, remaining chives, 1/2 tsp salt, pepper. Drizzle with lemon mayo and then top with remaining cheese.
Roll out top crust and either cut out vents with a cookie cutter or a knife. Crimp the edges and brush with the 2 tablespoons of butter. Bake in the 400 degree oven for 30-35 minutes.

Easiest Ever Crockpot Potato Soup

2011-10-03T17:03:00.000-07:00

I am not lying when I say this is the easiest ever. Seriously, the part the took me the longest was just putting my onion in the processor to chop it. Now that the weather is getting cooler (atleast it is here in Northern Utah) I am enjoying looking for new soup recipes to make. Enjoy!

1 30 oz. frozen, shredded hash browns
42 oz. vegetable broth (or chicken)
1 can cream of mushroom soup (or cream of chicken)
1/2 onion chopped
1/2 tsp pepper
8 oz. cream cheese at room temp
*Anything you want to garnish your soup with: crumbled veggie bacon, chives, cheese, etc.

Combine the first 5 ingredients in a crockpot and cook on low for 6-8 hours. During the last hour add the cream cheese (I cute mine into cubes so it would melt more easily). Garnish with your favorite toppings.

Corn Cakes with Tomato Avacado Salsa

2011-10-03T11:00:00.001-07:00

Recipe from: www.ezrapoundcake.com
Corn Cakes
3 ears corn, shucked
1 cup all-purpose flour
1/2 cup cornmeal (If you can only find cornmeal mix, skip the baking powder.)
1/4 cup diced red onion
1/4 cup thinly sliced fresh basil
1 teaspoon baking powder
1/2 teaspoon baking soda
Sea salt and freshly ground black pepper
2 large eggs, lightly beaten
2 tablespoons well-shaken buttermilk
2 tablespoons unsalted butter, melted
Canola oil, for frying

Cut the corn from the cobs into a large bowl, and scrape the stripped cobs with the back of the knife (or a spoon) to release the juices into the bowl.

Place 2 cups of the corn kernels into a food processor, and pulse several times, until the corn is slightly pureed but still chunky. Scrape into the bowl with the remaining corn kernels.

Add flour, cornmeal, onion, basil, baking powder, baking soda, salt and pepper to the corn. Stir to mix.

Add the eggs, buttermilk and butter, and stir just to combine. (Do not overmix.)
Place a large skillet over medium heat. Add just enough canola oil to barely cover the bottom, and heat until sizzling hot.

One heaping tablespoon at a time, scoop the batter into the skillet. Cooking in batches of 4 to 5 to avoid overcrowding, fry the cakes 1 to 2 minutes per side, until golden brown. Serve warm topped with a heap of Chopped Tomato and Avocado Salsa.

Tomato Avacado Salsa
1 large tomato, cored and chopped
1 scallion, trimmed and minced
1/2 jalapeno pepper, cored, seeded and diced
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh cilantro
1 garlic clove, minced
Juice of 1/2 lime
1 1/2 teaspoons extra-virgin olive oil
1 1/2 teaspoons white wine vinegar
Sea salt and freshly ground pepper
1 diced avacado

Place all of the ingredients (except the avocado) in a bowl, and stir to mix. Refrigerate in an airtight container until ready to serve, for up to 2 days.
Just before serving, add the avocado, and mix gently.

Roasted Veggie Stacked Enchiladas

2011-09-22T19:34:00.000-07:00

I made this tonight and I loved them, but I do love roasted vegetables, so that probably had something to do with it :) I will definitely be making these again!

Recipe from: www.twopeasandtheirpod.com
Roasted Vegetable Stacked Enchiladas
1 large red pepper, chopped, seeds removed
1 medium zucchini, chopped
1 medium yellow squash, chopped
1 large onion, chopped
1 tablespoon olive oil
Salt and pepper
1 can black beans, rinsed and drained
1 teaspoon ground cumin
1 teaspoon chili powder
2 garlic cloves, minced
1/2 cup chopped fresh cilantro
Salt and pepper, to taste
2 cups red enchilada sauce
Small corn tortillas
2 cups Monterey Jack cheese

1. Preheat the oven to 400 degrees F. Place red pepper, zucchini, yellow squash, and onion on a large baking sheet. Drizzle with olive oil and toss until vegetables are coated. Season with salt and pepper. Roast vegetables for 30-40 minutes, or until tender, stirring occasionally. Remove vegetables from oven and let cool to room temperature. Reduce oven temperature to 350 degrees F.
2. Grease an 8x8 square baking pan and set aside. In a medium bowl, combine roasted vegetables, black beans, cumin, chili powder, garlic, and cilantro. Stir and season with salt and pepper.
3. Spread 1/4 cup of enchilada sauce into the bottom of the baking pan. Add a layer of tortillas, to completely cover the bottom of the pan. You might have to cut the tortillas to make them fit. Top with 1/3 of the vegetable/bean mixture and 1/3 of the cheese. Make a second layer of tortilla, enchilada sauce, vegetables/beans, and cheese. Top with with a layer of tortillas, enchilada sauce, vegetables/beans, and cheese. Spray a sheet of aluminum foil with cooking spray and cover the pan.
4. Bake enchiladas for 20 minutes. Remove the foil and bake for another 10 minutes, or until cheese is melted and the enchiladas are bubbling. Remove enchiladas from the oven and let cool for 10 minutes. Cut into squares and serve warm.

Pesto Pasta Salad

2011-09-19T16:26:00.000-07:00

So I made this tonight for a block party potluck we were invited to and we needed to bring something vegetarian for Jared to eat. We love pesto, so we loved this! It does make a TON though, so if it's just for your family, you probably want to make less.

Recipe Source: www.melskitchencafe.com
3/4 pound fusilli pasta 3/4 pound bow tie pasta ( I just used only fusilli)
1/4 cup extra virgin olive oil
1 1/2 cups pesto (jarred or from your own favorite recipe)
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons freshly squeezed lemon juice
1 1/4 cups mayonnaise
1/2 cup freshly grated Parmesan cheese
1 1/2 cups frozen peas, defrosted
1/3 cup pine nuts
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is cooked to your liking. Drain and toss into a bowl with the olive oil. Cool to room temperature, tossing every once in a while to prevent the noodles from sticking to each other as they cool.
In a food processor or blender, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pine nuts, salt, and pepper. Mix well, season to taste, and serve at room temperature.

Cauliflower Pasta

2011-09-17T17:16:00.000-07:00

Ok, so I made this last night and got mixed reviews. The kids LOVED it and Jared added marinara sauce to it to make it better. I liked it, but thought the flavor was a bit subtle. When I had it again today for leftovers I thought it was great. Honestly, I'm not totally sure if mine turned out totally right, my cauliflower didn't mash enough to make a sauce, but I kind of liked having the cauliflower be chunky. Anyway, if you like cauliflower, you should try this!

Ingredients
1 pound penne rigate
Salt
1/4 cup extra-virgin olive oil
3 cloves garlic, cracked from skin and sliced
1 red onion, finely chopped
1 head cauliflower, stem removed and chopped
1 cup vegeteable (or chicken) stock
4 sprigs fresh rosemary, leaves stripped and finely chopped (or 3/4 tsp. dried)
3/4 cup grated Romano, 3 generous handfuls
Salt and black pepper

Directions
Bring a large pot of water to a boil. Add salt and pasta and cook to al dente. Drain and reserve 2 ladles of pasta water.
While water is coming up to a boil and pasta cooks, make sauce. Heat a deep skillet over medium heat with extra-virgin olive oil. Add garlic and cook 3 minutes, then remove. Add onions and cook 5 minutes then add cauliflower, stock and the rosemary. Cover the pan and cook 15 minutes. Uncover the sauce, add 1 to 2 ladles of pasta water and mash the cauliflower with the back of a wooden spoon or potato masher. Add the pasta and cheese to the cauliflower and toss to combine. Season the dish with salt and pepper, to taste, and serve.

Cilantro and Lime Rice

2011-09-06T19:34:00.001-07:00

I have made this as a side a few times for our family. While I am not great at cooking rice properly (mine is usually either too well done, or not done enough) I do think this rice is delicious!

Cilantro Lime Rice

Adapted from: twopeasandtheirpod.com

1 cup uncooked long-grain white rice

1 teaspoon butter

2 cloves garlic, minced

2 teaspoons freshly squeezed lime juice

1 (15 ounce) can vegetable broth

1 cup water

1 tablespoon freshly squeezed lime juice

2 teaspoons granulated sugar

4 tablespoons fresh chopped cilantro

In a a saucepan combine rice, butter, garlic, 2 teaspoons of lime juice, broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl, whisk together lime juice, sugar, and cilantro. Pour over hot cooked rice and mix in as you fluff the rice. Serve warm

Vegetable Sandwhich with hummus and olive tapenade

2011-09-06T19:18:00.000-07:00

Vegetable sandwhich with hummus and olive tapenade
Adapted from: Ezra Pound Cake

2 slices whole-wheat bread
1/2 cup hummus. Homemade or store-bought, any flavor. I have used spinach and artichoke and roasted red pepper
1 tablespoon black olive tapenade
1 cucumber, thinly sliced
Feta cheese

Black Olive Tapenade:
1 cup olives
1-1/2 tablespoons capers, drained
1 garlic clove, finely minced
1/8 cup minced fresh parsley leaves (or scant 1 Tbsp. dried)
2 - 3 grinds of black pepper
2 Tbsp. extra virgin olive oil
Combine all ingredients except oil in a food processor.
Slowly add the oil and pulse, retaining some bits of olive and caper for texture.

Spread one side of bread with hummus, and the other side with tapenade. Top hummus side with cucumber slices, carrot, and sprinkle with feta. Place tapenade side on top to form sandwhich.

Sweet Potato Enchiladas

2011-08-19T19:46:00.000-07:00

Sweet Potato Enchiladas
Adapted from ohsweetbasil.blogspot.com, and Sugar Plum

1 Large Can Sweet Potatoes, drained well and mashed (or two cups baked, mashed sweet potatoes)
1 cup canned black beans, drained and rinsed
2 cups crumbled queso fresco cheese, divided
1 teaspoon ground chili powder
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
2 cups Red Enchilada Sauce
8 tortillas
1/2 cup canned creamed corn
1/3 cup reduced fat sour cream
1 tablespoon coarsely chopped cilantro

Heat oven to 400 degrees F. In a large bowl, stir together sweet potatoes, black beans, 1 cup of queso fresco cheese, chili powder, cinnamon, and salt until well combined. Set Aside.

Pour half of the enchilada sauce into a 13x9-inch baking dish. Place about 1/4 cup sweet potato mixture in the middle of a tortilla, roll up, and place in baking dish; repeat process with remaining sweet potato mixture and tortillas.

Drizzle remaining enchilada sauce on top of tortillas, and sprinkle with remaining 1 cup cheese. Bake 20-25 minutes or until golden brown and bubbly.

Sweet Corn Crema= In a food processor, puree creamed corn and sour cream until well combined and smooth; stir in cilantro until combined. Set Aside.
Serve enchiladas with a drizzle of sweet corn crema.

Bean and Vegetable Burritos: Grandma Mair

2011-08-17T20:57:00.000-07:00

So Jared's Grandma is keeping us stocked with plenty of zuchinni this summer, and this is one of the yummy recipes she gave me along with them!

1 lrg onion chopped
1 lrg red pepper chopped
1 cup diced zuchinni
1 lrg carrot shredded
1 Tbs. oil
1 tsp. chili powder
1 tsp. oregano
1 tsp. cumin
1/2 tsp. salt
1 1/2 cups of your favorite salsa (click here for an easy favorite recipe of mine)
1 can refried beans
8 flour torillas
1 cup shredded cheese

In a large skillet saute onion, pepper, zuchinni, and carrot in oil over medium heat for 10 min. stirring occasionally. Add seasonings, stir and set aside. Stir 1/2 cup salsa into refried beans and mix well.

Pre heat oven to 350 degrees. Spread 1/3 bean mixture down center of tortilla and then spread 1/3 vegetable mixture on top of bean mix. Roll up and place seam side down in greased 13x9 baking dish. Top evenly with remaining salsa and sprinkle with 1 cup shredded cheese. Serve with sour cream.

Baked Falafel Sandwhiches with Cucumber Sauce

2011-08-17T20:15:00.000-07:00

Cucumber Sauce
1 (6 ounce) container plain yogurt
1/2 cucumber - peeled, seeded, and finely chopped
1 teaspoon dried dill weed
salt and pepper to taste
1 tablespoon mayonnaise
Combine ingredients in a bowl, stir well to combine then chill for 30 min.

Falafel's
2 (15 ounce) cans chickpeas (garbanzo beans), drained
1 onion, chopped
1/2 cup fresh parsley
3 cloves garlic, chopped
2 eggs
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 dash pepper
1 teaspoon baking powder
1 tablespoon olive oil
1 cup Italian bread crumbs

Pre heat the oven to 400 degrees. Process chickpeas until chunky, but not totally pureed, then put in a large bowl. Next, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
In a small bowl combine egg, cumin, coriander, salt, pepper, and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form balls about the size of a golf ball, then flatten into patties. Spray a cookie sheet, then put patties on cookie sheet and then spray the patties with non stick spray. Cook 10 minutes, flip, spray other side and cook another 10 minutes.

Serve on whole wheat pita's, using 2-3 falafels per sandwhich. We usually just put the cucumber sauce and falafels on one side then fold it over instead of stuffing it. Serve with chopped green leaf lettuce and diced tomatoes.

Rice and Vegetable Cassarole: Emily Ballard

2011-08-17T19:54:00.001-07:00

So I got this recipe from a friend who also has a food blog. She is so much better at updating hers than I am at updating mine! Her website is atspofsugar.blogspot.com so you should totally check it out. Anyway, I adapted this recipe from her Chicken Pot Pie recipe. It's yummy so you should definitely try it!

1 box Uncle Ben's Long Grain and Wild Rice cooked per pkg. instructions.
2 cans cream of mushroom soup
1 lrg carrot sliced
2 small red potatoes cut into cubes
1/2 cup frozen peas
1/2 cup frozen corn
salt and pepper
1 pkg crescent rolls

Preheat oven to 350 degrees. Bring 2 cups of vegetable stock to boil, then add chopped carrots and potatp and simmer until cooked. In a large bowl combine all ingredients except for crescent rolls. Stir well to combine. Spread into an 8x9 cassarole dish. Unroll crescent dough and pinch edges together and cover rice mixture with crescent dough. Cook for 45 min. or until crescents are golden brown.

BBQ Quesadillas

2011-08-17T19:33:00.000-07:00

Hello! I know it has been FOREVER, but what can I say? Having my 3rd child really threw me for a loop. I'm lucky if I do a post on our family blog. Hopefully these next few recipes will help make up for my slacking.

BBQ Quesadillas
Adapted from : Our best bites
1/2 cup black beans
1/3 cup frozen or canned corn
1/2 cup cooked brown rice
1 lrg tomato, chopped
1 1/2 cups shredded cheese (I just used cheddar but you can use whatever you have)
1 cup cubed extra firm tofu
1/3 cup of your favorite BBQ sauce (I like Sweet Baby Ray's)
6 taco sized tortillas

In a large skillet heat sesame, olive, or vegetable oil until hot, then add tofu. Season with Mrs. Dash, or any grill seasoning that you have on hand. We sometimes add a splash of soy sauce, and worchestershire to it too. Cook until tofu has shrunk in size and is crispy. Ours usually looks kind of like blackened chicken by the time we're done.

Next, combine everything in a large bowl and stir well. Scoop about 1/3 cup of the mixture on one side of the tortilla and fold over. Cook on medium high heat in a skillet until both sides are lightly browned and crispy.

Tortellini Spinach Bake with lemon cream sauce: Our best bites

2011-07-18T18:12:00.000-07:00

12 oz. bag Barilla Cheese and Spinach tortellini. Found on the dry pasta aisle.

6 strips of vegetarain bacon cooked and crumbled (or real if aren't cooking vegetarian)

3 cloves garlic, minced or pressed

2 Tbs flour

2 cups milk

3/4 tsp salt

1/8 tsp black pepper

1 1/2 tsp dry basil

1/4 tsp red pepper flakes

1 lemon zested. Reserve 1 tsp lemon zest, and 2 tsp lemon juice

2 cups loosely packed spinach, roughly chopped

3/4 cup mozarella cheese, divided

3/4 cup grated parmesan cheese, divided

6 slices vegetarian bacon crumbled

Preheat oven to 350 degrees. Set a large pot of water to boil, add tortellini and cook per package instructions.

Melt 2 Tbs butter in a large skillet. Add garlic to pan and cook until fragrant and tender, about 1 minute. Add flour to pan and stir with a whisk for about 1 minute. Slowly add milk and continue to stir with whisk until smooth. Add salt, pepper, basil, and red pepper flakes and bring sauce to a simmer. While sauce is heating, use a microplane grater or a fine-holed cheese grater to zest lemon. Then cut lemon in half and remove juice. Add 2 teaspoons zest and 1 tablespoon lemon juice to sauce. Continue to stir until thickened, 2-3 min. then remove from heat.

Drain tortellini and place back in stock pot. Reserve 1 tablespoon of the cooked bacon and add the rest to the pasta mixture. Add spinach, 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. Add sauce and gently stir to combine. Place pasta mixture in an 8×8 or 9×9 baking dish and top with remaining 1/4 cup mozarella and 1/4 cup parmesan and also crumbled bacon.

Cover pan with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes, until cheese on top is melted and pasta is bubbly throughout. Remove from oven and cool for 10 minutes before serving.

Chickpea Noodle Soup

2011-01-28T19:12:00.000-08:00

I've seen the recipe around before, but I got this specific recipe and picture from thesisterscafe.blogspot.com Jaylee loved it and asked if we could have it for leftovers the next day!

8-9 cups chicken or vegetable broth

1 lb. thin spaghetti or angel hair pasta

2 15 oz. cans garbonzo beans, rinsed

3 garlic cloves, minced

1/2 tsp. crushed red pepper flakes (I may use 1/4 tsp. next time)

salt and pepper to taste

shaved or shredded parmesan cheese.

Saute garlic and red pepper in olive oil for about a minute. Add broth and bring to a boil. Reduce head to medium high and add pasta and garbonzo beans. Boil until noodles are tender. Add salt and pepper to taste and garnish with parmesan cheese.

Mini veggie pizzas

2011-01-28T18:17:00.000-08:00

It has been a LONG time since I last posted. Sorry, to anyone who checks regularly. Having my 3rd baby has been a lot harder than I thought! Here is a quick yummy recipe I came up with after seeing a commercial for a similar recipe. Enjoy!

4 Orowheat Sandwhich Thins, split in half. I used the multigrain kind
1 jar pizza sauce
1 cup shredded mozarella cheese
1 large zuchinni
1 pkg. of mushrooms, sliced
2-3 cloves of garlic minced
salt and pepper

Preheat your oven to 350. Toast sandwhich thins in your toaster until they are lightly browned and place on a cookie sheet. In a large pan, saute garlic in olive oil or butter until fragrant. Add zuchinni and mushrooms and saute for 3-5 minutes on medium low heat. Season to taste with salt and pepper. Spoon desired amount of pizza sauce onto sandwhich thins. Add mushroom mixture, then top with mozarella cheese. Put in the oven for 3-5 minutes until the cheese melts and everything is hot. Enjoy!

Fettucine with tomato sauce

2010-09-19T17:24:00.000-07:00

Ok, so I know I do a lot of pastas, but since I cook meat free, they are one of the more filling, cheap things to make! Also, they usually don't taste too bad either :) This pasta is from the Pioneer Woman Cooks, and she hasn't let me down yet with a recipe!

1 lb. fettucine noodles cooked
28 oz tomato sauce
1 small onion diced
4 garlic cloves minced
2 Tbs. butter
2 Tbs. olive oil
pepper
salt
dash of sugar
1 cup of heavy cream
shredded parmesan cheese
fresh basil (or dry)

Saute onion and garlic in olive oil and butter. Add tomato sauce, pepper and salt to taste, and a dash of sugar. Mix well and then let simmer on low for 20-25 min. Stirring occasionally. When your pasta is done cooking, take tomato mixture off heat and add cream, parmesan cheese (I used about 3/4 cup), and basil. Pour your noodles into you sauce and mix well. You can top with more parmesan cheese if you want!

Margherita Pizza

2010-09-09T14:40:00.000-07:00

This pizza I adapted from sisterscafe.blogspot.com. It was a HUGE hit with my family and I have requests to make it again already even though I just made it last week. It was simple, and delicious!

Pizza Dough (You could always buy pre-made, and I ususally do, but I actually made the dough for this one and it turned out great!)

1 1/2 cups very warm water

1 Tbs sugar

1 Tbs yeast

1/2 tsp salt

2 Tbs olive oil

4 cups flour

In a large mixing bowl dissolve sugar and yeast in warm water. Let stand for 10 min. Whisk in salt, olive, oil, and 1 cup flour. Whisk in 2nd cup of flour. If you have a mixer, put on dough hook turn speed to low, and slowly add the last 2 cups of flour. Knead for 5 min. (or 10 min by hand). Place dough in an oiled bowl and cover with plastic wrap. Allow to rise for 1 hr. It should double in size. Punch dough down and divide into 2 parts. Roll one out to use, and put the other in a freezer bag you have sprayed with cooking oil and save for another day.

Pizza

After you have rolled out your dough you will need:

1 cup mozarella cheese

1/2 cup shredded parmesan cheese

2 ripe tomatoes chopped

1 large clove garlic minced or pressed

1/3 cup basil leaves thinly sliced

Srinkle the cup of mozarella over your bread dough. Combine tomatoes, garlic, and basil in a bowl and mix well. Spoon mixture on top of pizza dough, then sprinkle parmesan over the top. Bake on 450 for 10-12 minutes.

Sweet and Savory Summer Sandwhich

2010-08-14T18:13:00.000-07:00

This sandwhich is extremely easy and wonderful for summertime. I was a little skeptical at first but it's definitely worth trying.

1 loaf raisin bread
sprouts
2-3 large carrots grated
2 avacados mashed
salt

Toast the raisin bread and set aside to cool off. Spread avacado on both sides of bread and sprinkle with salt. Take one slice and put a layer of grated carrots on top of the avacado, then add a layer of sprouts. Place other slice on top and enjoy!

Bowtie Lasagna

2010-07-30T17:20:00.000-07:00

We just tried this recipe out this week and it was super easy and yummy. It was one of those meals that I liked even better the next day! I got it from the Tasty Kitchen on The Pioneer Woman Cooks. I did substitute the hamburger used in the original recipe for soy crumbles. Hope you enjoy it!

1 12 oz. box bowtie noodles cooked to pkg. directions
1 pkg. frozen Morningstar Grillers crumbles heated through until defrosted
1 Tbs. olive oil
1 can sliced olives (optional)
1 jar of your favorite spaghetti or marinara sauce
1 tsp. Italian seasoning
1/2 tsp salt
1/2 teaspoon garlic powder
1/2 cup sour cream
1/2 cup mozarella cheese
1/4 to 1/2 cup shredded parmesan cheese

Pour cooked noodles over crumbles and drizzle with olive oil. Stir to combine. Next pour sauce on top, add your seasonings, sour cream, and cheeses. Stir to combine everything until well mixed. Heat on low for a few minutes until it's warmed through and the cheese is melted.

Chili Relleno Casserole

2010-07-27T18:14:00.000-07:00

1/2 cup butter
2 cans green chili's (I used the chopped 7 oz ones)
2 cups shredded cheese
3 eggs
3/4 tsp. salt
2 cups milk
1 cup Bisquick or biscuit mix

Melt butter in a 9x13 dish. Arrange chiles in a layer over the bottom of the dish. Cover with cheese. Blend eggs, milk, salt and bisquick mix and pour over chiles and cheese. Bake at 350 for 35-40 min, or until golden.

Baked Quesadillas (Maridyn Weatherly)

2010-07-16T18:02:00.000-07:00

1 can black beans drained
1 can corn drained
1 small can chilis (optional)
1/2 cup ranch dressing
1/2 cup salsa
1 to 1 and 1/2 cups fiesta blend cheese (or cheddar, or whatever really) and more for sprinkling.
6 taco sized tortillas

Mix together all the ingredients except for the tortillas, and save some of the cheese. I like to check the consistency and see if I think it needs more salsa, ranch, or cheese. Spread mixture on to half of each tortilla, sprinkle with a little more cheese, then fold in half and place on a cookie sheet. Bake at 375 for 12-15 min. until the tortillas have gotten crispy and golden.

It is also really easy to add cooked chicken to this for all of you aren't vegetarian. I sometimes add canned chicken to half for me and the kids!

Sweet and Sour Meatballs

2010-06-28T08:11:00.000-07:00

This recipe turned out great and was really easy! We will definitely be making it in the future.

Meatballs:
4 eggs
1 cup shredded cheddar cheese
1/2 cup cottage cheese
1/2 cup chopped onion
1 cup finely chopped pecans
1 tsp dry basil
1 1/2 tsp salt
1 1/4 cup Italian bread crumbs

Sauce:
1/4 cup vegetable oil
1/4 cup white vinegar
3/4 cup apricot jam
1 cup ketchup
1/4 cup minced onion
1 tsp dry oregano
1 dash hot pepper sauce

Mix eggs, cottage cheese, and cheddar cheese together in a large bowl until well combined. Add half cup onion, pecans, basil and salt. Mix well. Stir in bread crumbs. Form into 2 inch balls and put into 9x13 baking dish. In another bowl whisk all ingredients together for the sauce and pour evenly over the meatballs. Bake 35 min. on 350.

Serve with white or brown rice cooked in vegetable or chicken stock.

Lemon Braised Artichoke Pasta

2010-04-20T19:01:00.000-07:00

I got this recipe from ohsweetbasil.blogspot.com We made it this week and thought it was good. It definiately takes a bit of preparation and quite a few ingredients, but the result was yummy! I think artichokes are one my new favorite things :)

1 pound Angel Hair Pasta (or fettuccine, thin spaghetti etc)

1/4 cup olive oil

4 cloves garlic, sliced

2 teaspoons fresh oregano leaves

1/2 cup vegetable broth

4 cups spinach, stemmed and washed

Lemon Braised Artichoke Hearts, recipe follows

1/4 cup chopped Italian parsley leaves

1 tablespoon butter

Salt

Freshly ground black pepper

Grated Parmesan, for serving

Lemon-Braised Artichoke Hearts:

1/2 cup extra-virgin olive oil

1/2 cup freshly squeezed lemon juice

1/2 tsp dry thyme

1 1/2 teaspoons minced garlic

1 1/2 teaspoons kosher salt

Small pinch freshly ground pepper

1 Can Artichoke Hearts broken up

Combine the olive oil, lemon juice, thyme, garlic, salt, and pepper in a medium nonreactive saucepan. Bring to a boil. Add artichoke hearts and turn down to a simmer. Cook for 10-15 min.

Cook pasta according to package directions. While pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic. When garlic is golden, add the oregano and broth. Bring to a simmer, stir in the spinach to wilt. Add the artichokes. Drain the pasta and place in a serving bowl. Pour over the artichoke mixture and toss with the parsley and butter and season with salt and pepper. Sprinkle with Parmesan and serve.

"Chicken" Pillows (Melissa Vogt)

2010-04-20T18:50:00.000-07:00

I love finding recipes where you can use meatless products (such as bocca, and morning star) and have them turn out similar to the original recipe where real meat is used. I tried these tonight and they turned out great and it was super easy. It's another recipe from Melissa over at vegginout247.blogspot.com

1 package of the Morningstar Chicken Strips
1 package of Cream Cheese (soften at room temp.)
1 package of Crescent Rolls
Flavored Shake N Bake. She used BBQ, but they didn't have that one where I shopped, so I got the Ranch and Parmesan cheese and it was yummy! (each box comes with 2 bags and 2 things of powder - you only need one) So you can use the other one next time :)

* Line a cookie sheet with tin foil
* Dump whole package of Morningstar Chicken Strips into Shake N Bake and shake until they are covered.
* Lay the chicken strips on the tin foil covered cookie sheet/pan and bake at 375 degrees for 5-7 minutes until warm
* Put Cream cheese that is softened into a medium size bowl. Then pour a little bit of the Shake N Bake for a little more flavor and mix up. Then rip the Chicken Strips up into smaller pieces and add in and mix.
* Put a spoon full of the mixture onto the bigger end of each crescent roll then roll up from the stuffed end to the skinny end and I folded the sides up and over. Put on cookie sheet/pan (with out tin foil - I just remove the tin foil from previous use and use the same sheet pan)
* Put in oven at 375 and bake 13-15 minutes or until the rolls are cooked.

Spinach Tomato Mushroom Pasta with Feta

2010-03-31T18:52:00.000-07:00

I adapted this recipe from ourbestbites.com. I made it tonight and I thought it was yummy and easy!

8 oz. Penne pasta
1 28-oz. can diced tomatoes
3 c. fresh spinach
1 onion, finely chopped
5-6 cloves garlic, minced or pressed
A handful of fresh mushrooms, chopped
4 oz. feta cheese, crumbled
Salt and pepper to taste

Bring a large pot of salted water to boil and add pasta. Cook according to package directions. In the meantime, heat a little olive oil in a skillet over medium heat. Add onions, garlic, and mushrooms and cook until tender. Add spinach and cook until wilted. Add tomatoes, heat through, and then add drained pasta and crumbled feta. Add salt and pepper to taste. Heat through and serve; top with more feta if you want.

Broccoli, Cheese, and Rice Cassarole

2010-03-18T19:24:00.000-07:00

2 slices hearty white sandwich bread, torn into pieces
3/4 cup grated parmesan cheese
4 tablespoons butter, melted; plus two tablespoons chilled
1 garlic clove, minced
2 pounds broccoli (about 3-4 medium heads of broccoli), florets cut into 1-inch pieces, stems chopped
1 onion, finely chopped
1 1/4 cups long grain white rice
4 cups low-sodium chicken broth
1 1/4 cups half-and-half
1 teaspoon salt
2 cups shredded extra-sharp cheddar cheese
1/8 teaspoon cayenne pepper

Preheat the oven to 400 degrees. Grease a 9X13-inch baking dish. Pulse bread, 1/4 cup parmesan cheese and melted butter, and garlic in a food processor until coarsely ground, set aside. Microwave broccoli florets (save stems for later), covered, in a large bowl until bright green and tender, 2 to 3 minutes (no need to add water). Be careful not to overcook or they will become soggy and discolored. Melt remaining butter in a large pot over medium heat. Cook onion and broccoli stems until softened, 8 to 10 minutes. Add rice and cook, stirring constantly, until rice is translucent, about 1 minute. Stir in broth, half-and-half, and salt and bring to a boil. Reduce heat to medium-low and cook, stirring often, until rice is tender, 20 to 25 minutes. Turn off the heat, stir in cheddar cheese, cayenne, remaining parmesan and broccoli florets.Pour the mixture into prepared baking dish and top with bread crumb mixture. Bake until the sauce is bubbling around the edges and the top is golden brown, about 15 minutes. Cool 5 minutes. Serve.

Black Bean Cakes with Citrus Salsa

2010-03-18T15:34:00.000-07:00

Salsa
2 navel oranges, separated and cut into small pieces (or one large can mandarin oranges cut in small pieces)
1 large tomato, cored and diced finely
1 scallion, sliced thin
1 tbsp fresh basil, minced
1 garlic clove, minced
1 tbsp fresh lime juice
2 tsp olive oil
1 small jalapeno pepper seeded and minced
chopped cilantro
1 dash salt

Bean Cakes
4 cups cooked black beans, rinsed and drained if canned
2 eggs
1 egg white
1/2 cup bread crumbs
1 tbsp olive oil, plus oil for greasing pan
1 medium onion, diced finely
2 garlic cloves, minced
1 celery rib, sliced thin
1 tsp ground cumin
1/4 tsp salt
Liberal seasoning of freshly ground pepper

Combine all the salsa ingredients in a bowl. Let sit for at least 1 hour.

Place 3 cups of the black beans in a large bowl. Process the remaining cup of beans with the eggs until smooth. Stir this mixture into the whole beans along with the bread crumbs. Heat the oil in a medium skillet over medium heat. Add the onion, garlic, and celery and saute until very tender and beginning to brown. Sprinkle on the cumin and cook 1 more minute. Scrape the vegetables into the bean mixture and add the salt and pepper and egg white. Stir to mix well. Preheat oven to 375 degrees. Lightly oil a baking sheet.Using a 1/3 cup measuring cup, scoop up 12 portions of the bean mixture and place on the baking sheet. Flatten out with the scoop or your hand. Bake 10 minutes, flip and bake 10 more minutes. Serve the bean cakes with a spoonful of salsa on each, and sour cream if desired.

*I found the cakes a little dry. If this is the case, scoop the juice from the bottom of the salsa and pour over your cakes. This makes them very moist, and more flavorful.

Crispy Southwest Wraps with Salsa and Guacamole

2010-02-25T17:54:00.000-08:00

I got this recipe from sisterscafe.blogspot.com I thought it turned out well, and my kids liked it too. The Salsa recipe I got from a friend, and it is delicious!

1 cup cooked brown rice, warm or at room temperature
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
1-2 cups shredded cheese (I used a combination of Monterrey jack and sharp cheddar--and I don't measure I just sprinkle it on)
6 medium tortillas
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange rice mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the tortillas cooking spray or brush lightly with olive oil. Heat a large non-stick skillet (or panini maker) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve with salsa or my favorite, homemade Guacamole--yum!

Guacamole
2 avocados, mashed
1 jalapeno minced
1/4 cup cilantro leaves, chopped
1 small tomato diced
kosher salt to taste
squeeze of a lemon

Salsa
2 cans Mexican Stewed Tomatoes
1 small can green Herdez salsa
2 cloves garlic
1 half bunch cilantro
*Put one can stewed tomatoes and cilantro in processor or blender and blend until mixed. Add everything else and pulse until there are no chunks of garlic.

Inside Out Lasagna

2010-02-09T18:42:00.000-08:00

10 oz. rotini pasta cooked to pkg directions
8 oz. spinach, chopped
1 onion, diced
3 cloves garlic, minced
sliced mushrooms
1 15 oz can italian diced tomatoes
1 pkg Morning Star sausage crumbles (found in frozen food section)
salt & pepper
1/2 tsp. crushed red pepper (opptional)

Warm sausage crumbles in pan and set aside. Saute onion and garlic in olive oil. Add mushrooms and cook until they have released their liquid. Add spinach and cook until wilted. Add tomatoes and sausage crumbles then season well. Add cooked pasta and stir well to combine. Place in 4 bowls and add one large dallop of ricotta cheese then mix until combined.

Skillet Mac with Corn and Green Chili's

2010-02-01T18:03:00.000-08:00

I just made this tonight for my family and I will definitetly be making it on a regular basis now. It had really great flavor! I got it from another vegetarian food blog called vegginout247.blogspot.com so if you're looking for even more meat free recipes, you should check out this site :)

tablespoon olive oil
1 package Morning Star Crumbles
1 onion, minced
3/4 tablespoon chili powder
1/2 tablespoon ground coriander (substitute ground cumin for a smokier flavor)
1/2 teaspoon salt
3 garlic cloves, minced
1 tablespoon brown sugar
2 8 oz. cans tomato sauce
2 cups water
8 ounces (2 cups) elbow macaroni
1 cup frozen corn
1 4.5-oz can chopped green chiles
2 tablespoons fresh cilantro, chopped
2 cups shredded cheese (I used a combination of cheddar and monterey jack but you can use pepper jack or a Mexican shredded cheese blend)

Heat oil in a 12-inch non-stick skillet over medium heat. Add the Griller crumbles, onion, chili powder, coriander, cumin and 1/2 teaspoon salt. Cook until heated through. Stir in garlic and brown sugar and cook until fragrant, about 30 seconds. Stir in tomato sauce, water, and macaroni. Cover and cook, stirring often and keeping the heat at a steady simmer, until the macaroni is tender, about 12-12 minutes.Stir in 1 cup of the cheese, frozen corn, green chiles and cilantro and sprinkle remaining 1 cup of cheese over the top. Cover and let sit off the heat until the cheese melts, about 2 minutes.

Pineapple Black Bean Enchiladas (Maridyn Weatherly)

2010-01-25T19:40:00.000-08:00

2 t vegetable oil
1 large yellow onion, chopped
1 medium red pepper, chopped
1 20 oz can pineapple tidbits, drained. Reserve 1/3 c juice
1 15 oz can black beans, drained and rinsed
1 4 oz can green chili's
1 tsp salt
1/2 c chopped cilantro
3 c shredded cheddar cheese
8 tortillas
mild red enchilada sauce
sour cream

Saute onion and pepper in oil 4-5 minutes. Stir in pineapple, beans, green chilies and salt. Cook and stir until thoroughly heated. Remove from heat and add cilantro and 2 cups of the cheese. Spread 1 T enchilada sauce on each tortilla and ¾ cup mix inside tortilla. Roll up and place seam side down. Mix remaining enchilada sauce and pineapple juice and pour on top. Sprinkle with remaining cheese. Cover with foil and back on 350 for 35-40 minutes. Remove foil for last 10 minutes. Top with sour cream and cilantro.

Tortellini Spinach Tomato Soup (Onjali Pettingill)

2010-01-14T15:28:00.000-08:00

1 whole Medium Onion, Chopped
2 cloves To 3 Cloves Garlic, Minced
2 cans (14.5 Oz. Can) Crushed Or Diced Tomatoes (Or 1 Quart Home Canned Tomatoes)
2 quarts Chicken Broth (or Vegetable)
1 pound Tortellini, Frozen Or Fresh
1 bag (6 Oz.) Fresh Baby Spinach, chopped
SaltPepper
½ cups Freshly Grated Parmesan Cheese

In a large stock pot, heat olive oil over medium-high heat. Add onions and saute until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.Add tomatoes and broth. Turn heat up to high and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini has about a minute left to cook, add the spinach. Once spinach is added, salt and pepper to taste.Garnish with Parmesan cheese. Serve immediately.

Spagetti with Tomatoes and Artichokes

2010-01-10T16:59:00.001-08:00

This is yet another successful recipe from the Pioneer Woman! I forgot to add the nutmeg, but otherwise, I thought it was yummy, easy, and cheap!

2 Tablespoons Olive Oil
2 Tablespoons Butter
3 cloves Garlic, Minced
½ whole Medium Onion, Finely Diced
1 can Artichoke Hearts (14.5 Oz. Quartered Or Whole) Drained
1 can Diced Tomatoes With Juice (14.5 Oz.)
1 cup Heavy Cream
½ cups Vegetable Broth
½ teaspoons Nutmeg
Salt And Pepper, to taste
1 pound Thin Spaghetti
1 cup Parmesan Cheese, Freshly Grated
2 Tablespoons Fresh Chives (or Other Herbs) Chopped

Preparation Instructions
Cook spaghetti till al dente. Drain and set aside. Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes. Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat. Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.

New Chili

2010-01-10T16:51:00.000-08:00

I posted a recipe I came up with for Chili quite a while ago. I have since decided that I don't like that recipe, deleted it, and am posting this new one in its place :) We love eating it with corn muffins!

1 small onion chopped
2 cloves garlic minced
1 bag bocca crumbles
1 can italian diced tomatoes with juice
1 can kidney beans drained
1 can black beans with juice
1 can chili beans (vegetarian kind)
onion powder
garlic powder
1-2 Tbs. chili powder
1 big squirt ketchup

Saute onion and garlic in olive oil until onions become soft. Add crumbles until crumbles have thawed and are warmed all the way through. In medium pot combine all ingredients (if it seems a little too thick, add a half can of water) and let simmer for 20-30 min. I use 1 Tbs. chili powder, but you can always add more. Also I just give a generous sprinkling of the garlic and onion powder.

Spinach Lasagna

2009-12-09T14:38:00.000-08:00

Lasagna noodles cooked to pkg directions
1 cup cottage cheese
1/2 cup sour cream
4 eggs
10 oz frozen spinach thawed and drained of excess water
1/2 cup chopped onion
1 tsp oregano
1/2 tsp salt
1 1/2 cup marinara sauce
shredded mozarella or cheddar cheese
parmesan cheese

Mix together all ingredients, except for noodles and shredded cheeses. Layer in a 9x13 pan: noodles, spinach mixture, marinara, and shredded cheese. Repeat layers once more. Cook for 40 min. on 375

Broccoli Cheese Soup (Rachel McCewen)

2009-12-09T11:34:00.000-08:00

I made this last night and it was perfect for the cold winter days!

3 cups vegetable broth
1/4 cup butter
1 large baking potato, or 2 small potatoes cut into small cubes
2 cups fresh broccoli cut into small florets
1/2 onion chopped
sliced carrots (I used 2 large ones)
3/4 cup flour
2 1/2 cups milk
2 cups cheddar cheese shredded
1/2 tsp dry mustard
1/8 tsp cayenne pepper

Bring vegetable broth and butter to a boil and add potatoes and carrots. Let boil for 15 min. Add broccoli and onions and allow to get tender. In a separate bowl mix milk and flour together. When broccoli and onions are soft, add milk mixture to the boiling water, allowing soup to thicken. Then add mustard, cayenne, and cheese. Stir until cheese is well combined. If soup is too thick, you can add more milk.

"Beef" Enchiladas

2009-11-11T07:19:00.000-08:00

I thought this acutally turned out really well. I wish I had thought to try it sooner. I gave Jett a half of one of these and he ate it all! I challenge everyone to make it, boccoa product and all, and see if your family likes it.

1 pkg. bocca crumbles (found in the frozen section)
1/2 of an onion chopped
1 can green chilis
1 can olives, sliced
1/2 pkg taco seasoning
2 cloves garlic, crushed
1 tsp. garlic powder
flour or corn tortillas
one large can red enchilada sauce
2 cups shredded cheddar, or fiesta blend cheese

Saute garlic in olive oil until fragrant. Add onions and cook until soft. Add bocca crumbles and cook on medium heat until thawed and warmed through. Add green chili's, taco seasoning, and garlic powder. Stir and cook on low heat until well combined. Remove from heat and add half of the olives. Pour 1/2 cup enchilada sauce in a 9x13 pan and spread evenly to coat. Divide meat mixture evenly between tortillas, sprinkle a little cheese on each, roll them tightly and place seam side down in the pan. Cover with enchilada sauce, the rest of the olives, and more cheese. Bake at 350 for 30 min.

Butternut Squash Soup (Emily Ballard)

2009-10-11T22:12:00.000-07:00

1 butternut squash, peeled
Nutmeg
2 tablespoons unsalted butter
Salt and pepper
1 onion, chopped
6 cups vegetable (or chicken if you're not veg) stock

Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

Sweet Tamale Pie

2009-09-22T12:36:00.000-07:00

2 bag bocca crumbles
2 pkgs. Jiffy muffin mix, prepared according to pkg directions
3 cans tomato soup
1 onion diced
1 can corn drained
1 can olives, sliced
1 1/2 tsp. garlic powder
2 1/2 tsp. chili powder
1 Tbs. taco seasoning
1 tsp. oregano

Saute onion in olive oil until the onion becomes transparent and soft. Add bocca crumbles and cook until warmed through. Put in a bowl and mix in tomato soup, olives, corn, and spices. I like to taste it and see if I think it needs any more spices (the measurements on the spices is just an estimate). Pour this mixture into a 9x13 baking dish and mix up the jiffy mix. Spread jiffy mix on top of the taco mixture. Bake on the tempture on jiffy box until cornbread is golden brown.

Vegetable Pot Pie

2009-09-22T12:28:00.000-07:00

I adapted this recipe from the blog "I love to eat good food"

2 frozen pie crusts thawed
2 carrots, chopped
2 celery stalks chopped
4 red potato's cut into cubes
1 onion, diced
1 cup frozen peas
3 cups vegetable broth
2 cans cream of celery, or cream of mushroom soup
oregano
basil
Italian seasoning
salt and pepper

Saute onion in a large pan in olive oil until onion becomes transparent. Add three cups of vegetable broth and all of the vegetables except the peas, and bring to a boil. Boil until carrots are soft. Add cream of celery soup, peas, and season to taste. Fill one of the pie crusts with soup mixture, put the other pie crust on top, and press the edges together to seal. Cook on the temperature and time that the pie crust says.

Grilled Portobello Burger with Sun-Dried Tomato's and Garlic Herb Mayonaise (The Tasty Kitchen)

2009-08-10T18:26:00.000-07:00

We just tried this tonight, and as a mushroom lover, I thought it was a great alternative to a regular hamburger. Jared, however does not like mushroom's, and was not a fan. I guess I will be having it by myself from now on.

For The Garlic Herbed Mayonnaise:
⅓ cups Mayonnaise, Hellman's Or Best Foods
2 teaspoons White Wine Vinegar Or Lemon Juice
1 teaspoon Flat-leaf Parsley, Finely Chopped
1 teaspoon Fresh Rosemary, Minced
½ teaspoons Garlic, Minced
For The Sandwiches:
4 whole Kaiser Rolls (I just used sesame seed buns)
4 whole Large Portobello Mushroom Caps (about 1 1/4 Pounds)
¼ cups Extra Virgin Olive Oil
Kosher Salt To Taste
Freshly Ground Black Pepper, To Taste
Sun-dried Tomato Halves, Packed In Olive Oil
2 leaves Romaine Lettuce (large)

1. Heat a pan to medium-high heat. Brush the portobello mushroom caps with olive oil and season liberally with salt and pepper on both sides. Add to the heated pan and cook for 5-8 minutes on the first side, then turn over and cook for 4-5 minutes on the second side.
2. Heat your rolls gently in the microwave and spread both halves with your mayo mixture. Place as many as desired sun-dried tomatoes on your roll and top with a portobello cap. Finish with the romaine lettuce and top with other half of the roll. Enjoy

Cheesy Veggie Shells

2009-06-30T13:08:00.001-07:00

Ok, this is yet another recipe from PW Cooks. So far, they've all been good so you can't complain! I thought this was a great summer recipe and a wonderful way of combining lots of yummy veggies with cheese!

16 ounces medium pasta shells
1 pound asparagus, cut into 1 1/2-inch pieces (avoid tough parts)
1/2 pound broccoli, cut into small florettes
1/2 pound zucchini (about 1 medium zucchini), diced
1/2 cup frozen peas
3 green onions, sliced (white and light green parts)
3 cloves garlic, minced
4 tablespoons butter
2 tablespoons olive oil
20 to 22 ounces whole milk ricotta cheese
2 eggs
1/2 teaspoon salt
freshly ground black pepper
1 1/2 cup Parmesan cheese, grated
Extra olive oil, for drizzling

Cook pasta until extremely al dente—with still quite a bit of bite. Melt butter with the olive oil over medium-low to medium heat, then add in the garlic.Add the asparagus to the pan and cook for five minutes. Sprinkle in a little salt. Add the broccoli and cook for one minute, then add the zucchini and cook for one or two more minutes. Add the frozen peas, stir together, then turn off the heat. Set aside.In a separate bowl, mix the ricotta, eggs, salt, and pepper until well combined. To assemble, butter a 9 x 13-inch baking dish. Add half the pasta, then spread 1/3 cup of the ricotta mixture over the surface. Sprinkle 1/3 of the Parmesan over the ricotta, then 1/2 of the vegetables. Repeat with the rest of the pasta, the rest of the ricotta, and another 1/3 of the Parmesan. End with the rest of the vegetables and the rest of the Parmesan. Drizzle with a couple of tablespoons olive oil, then bake for 25 minutes on 350 degrees or until nice and hot.

Enchilada Bake (Girl in the Kitchen)

2009-06-09T21:12:00.000-07:00

12 oz. vegetarian burger crumbles
1 packet taco seasoning
2 15.5-oz. cans enchilada sauce
18 corn tortillas
2 15.5-oz. cans pinto beans, drained
2 green onions, chopped
2 cups cheddar cheese, shredded )
1 4.5-oz. can diced green chilies
2 cups Fritos corn chips, finely crushed
• Preheat the oven to 375°F.  
• In a small bowl, combine the burger crumbles and taco seasoning and set aside. 
• Spray a 9-inch by 13-inch pan with oil. 
• In layers, spread a generous amount of enchilada sauce, 6 corn tortillas, 2 cans of pinto beans, a handful of green onion, a third of the shredded “cheese,” half the can of green chilies, lots more enchilada sauce, 6 more tortillas, all the seasoned burger crumbles, another third of the “cheese,” the remaining green chilies, more enchilada sauce, then the final 6 tortillas, more enchilada sauce, and the rest of the “cheese.” Cover in foil and bake for 30 minutes. • Remove the foil, top the entire casserole with the Fritos, and bake for another 15 to 30 minutes or until bubbly and browned.

Martha's Poppy Seed Salad

2009-06-07T21:27:00.000-07:00

I think this is a great summer recipe for salads! I got it from my sis-in-law Martha, and whenever I make it I always get compliments.

Dressing (makes quite a bit!)
Combine in a processor:
1 slice red onion
3/4 cup sugar
1/3 cup white vinegar
1 tsp. salt
1 tsp. dry mustard
1 cup oil
1 Tbs. poppy seeds.

Salad
Spring mix, or red leaf lettuce
3/4 cup caramelized slivered almonds. (put in a small pan on medium low heat, add a few spoonfuls of sugar, and stir frequently until sugar melts and almonds are toasted.)
1 cup craisins
1 apple diced, or pears, or you could use bananas.

Dress salad and enjoy!

Simple Tomato Cream Pasta

2009-06-07T21:20:00.000-07:00

This is similar to my Vodka Cream Pasta recipe, but a little lighter in flavor. We had it for the first time today and I thought it was yummy. We made it as is, but I'm sure you could add any of your favorite veggies, or meat if you're cooking for a carnivore :)

3/4 - 1 lb penne pasta
1-2 Tbs. butter
1-2 Tbs. olive oil
3 cloves garlic (minced or crushed)
1 small onion-diced
1/2 cup white wine
8 oz. plain tomato sauce
1 cup heavy cream
salt & pepper
basil (fresh, or dry)
parsley (optional)

In a large pan melt butter and olive oil on medium heat. Add garlic and saute. Add onions and saute until soft. Add white wine and let alcohol reduce for a few minutes. Add tomato sauce and mix well. Add cream, mix, and remove from heat. Add salt and pepper, basil, and parsley. Mix with pasta and enjoy!

Easy Squash Side

2009-06-02T17:42:00.000-07:00

3-4 medium sized yellow summer squash sliced into rounds
1 onion diced
1/2 bag frozen corn
1-2 cups shredded cheddar cheese
galic powder
pepper

Saute onion in butter until soft
Add squash and corn, season with garlic powder and pepper
Saute on medium low heat until squash is soft
Turn heat to low and add cheese, cover and wait until cheese melts
Serve and enjoy

Pasta with Roasted Red Pepper Sauce

2009-04-01T21:31:00.000-07:00

I got this recipe off "The Pioneer Woman Cooks" website. We tried it out tonight, and I thought it turned out pretty good!

3 red bell peppers

2 tablespoons pine nuts (optional)

1/2 medium onion, finely diced

3 cloves garlic, minced

1/2 cup heavy cream

Flat leaf parsley, finely minced

Fresh Parmesan, shaved or grated

1/2 to 1 pound pasta: orecchiette, penne, fusilli, etc.

Roast red peppers on your grill or using your broiler. Make sure they are nice and black!, Let them cool for just a minute or two, then place them in a Ziploc bag to allow to sweat. Next, peel the charred skins from the peppers, cut off the tips, then removed seeds. Cut into strips, set aside.
Lightly toast pine nuts in a skillet. Set aside.
Puree peppers with pine nuts in a blender or food processor. Set aside.
Cook pasta according to package directions.
In a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt.
Pour in cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, then stir together.
Place pasta into a bowl, top with chopped parsley, and grated parmesan. Enjoy!

Rice and Bean Cassarole (Melissa Vogt)

2009-02-24T17:01:00.000-08:00

1 15 ounce Pinto Beans
1 cup uncooked white rice
1 can (15.5 ounces) Corn (undrained)
1 1/2 cup Water
1 1/2 cup Salsa
1 cup cheese shredded

Mix all ingredients except the cheese. Put into a 9x13 casserole dish. Cover and bake at 350 degrees for 1 to 1 1/2 hours. Make sure all liquid is absorbed and rice is tender. Sprinkle with cheese and return to oven until cheese is melted. Serve with flour tortillas and tortilla chips.

Spicy Black Beans with Coconut Milk (Melissa Vogt)

2009-02-24T16:48:00.000-08:00

1 Sweet Onion - chopped
2 Cloves of Garlic - minced
2 Tablespoons Thai Red Curry Paste (it's in the Asian section at stores)
2 Cans (15 ounce each)
Kidney Beans - rinsed and drained
1 Can (14 1/2 ounces) diced Tomatoes - undrained
1 Can (13 1/2 ounces) Coconut Milk (also found in Asian section at stores)
1 Tablespoon sugar
1 Teaspoon salt
Zest and juice from 1 lime
2-3 green onions chopped
Fresh Cilantro chopped

Melt a little butter in and saute onion about 5 minutes until soft. Add garlic and cook 1 minute. Then stir in beans, tomatoes, coconut milk, sugar, salt, lime zest and juice. Heat mixture to boil and then reduce heat to a simmer and cover and let simmer for 30-35 minutes stirring occasionally. Top each serving with some fresh chopped green onions and fresh cilantro.

Barbeque Black Bean Burritos

2009-02-19T21:01:00.000-08:00

3 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
3 diced tomatoes
1 (15 ounce) can black beans, rinsed and drained
1 can corn, drained
2 cups cooked white rice
3 tablespoons chopped fresh cilantro
2 cups shredded cheese
1 (18 ounce) bottle barbecue sauce
10 (10 inch) flour tortillas

In a large saucepan (wok pans also work well) heat oil over medium-high and saute yellow onion, garlic, and bell pepper until onions become translucent. Add black beans,corn and tomatoes. Heat through.
In a medium size mixing bowl combine heated mixture with cooked rice, cilantro, 1 cup cheese, and 3/4 cup barbecue sauce.
Lay tortillas on flat surface. Spoon about 3/4 cup of filling onto each tortilla's center. Wrap tortilla so that mixture is captured on the inside .
In a casserole dish pour barbecue sauce to coat the dish's bottom. Place burritos in dish seam side down and pour more barbecue sauce on top of them. Sprinkle with cheddar or monterey jack cheese. Bake in a preheated 350 degrees for 30 min.

Cauliflower Soup (Girl in the Kitchen - Katie)

2009-02-06T11:14:00.000-08:00

1 stick butter
1/2 onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
1 to 2 heads cauliflower,
roughly chopped
2 tablespoons chopped fresh or dried parsley 
2 quarts vegetable broth or stock
2 cups whole milk
6 tablespoons flour 
1 cup half & half
2 to 4 teaspoons salt, to taste 
1 generous cup sour cream, at room temperature

In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an addition couple of minutes. Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in 1 cup half & half.

Easy French Bread

2009-01-28T19:49:00.000-08:00

I had never made bread until I made this. It was very easy, and super yummy! Also, I did not have a mixer, so I just mixed and kneaded the dough with my hands. Thanks for the great recipe Cairen!

Combine in a large bowl, or mixer:
3 cups hot water
2 Tbls dry active yeast
2 Tbls sugar
1 Tbls salt
2 Tbls butter
7 cups flour

Mix all ingredients on low till mixed. Then mix on high for 4 minutes. Divide into four rolled logs. Grease cookie sheet and sprinkle bottom with corn meal. Let dough rest for 30 minutes. Bake for 20 min. at 400 degrees.

Delicious Pesto

2009-01-08T12:49:00.000-08:00

1 16 pkg. penne pasta, cooked according to pkg. directions. Save one ladleful of pasta water for sauce.

Combine in a processor and mix until a thick sauce forms:
20 basil leaves
zest of one lemon
1/4 cup toasted pine nuts
1/3 cup olive oil
1/2 cup shredded Parmesan cheese
3 cloves of garlic crushed, or minced
pepper

When pasta is almost done, add ladle of pasta water to pesto sauce and mix in processor again. Toss pesto with warm pasta and sprinkle with more Parmesan cheese.

Yummy Green Beans!

2008-12-24T19:33:00.000-08:00

1 lb. fresh green beans
1 cup chopped onion
2 cloves garlic, crushed
1 T. butter
1 T. olive oil
1 cup vegetable broth
salt & pepper

Saute onion and garlic in butter and olive oil. Add the green beans and cook until they turn bright green (about 1 minute). Add the vegetable broth, salt and pepper. Turn heat to low, cover with a lid, leaving the lid cracked to allow steam to escape. Cook for 20-30 minutes or until liquid evaporates.

Creamy Bowtie Pasta

2008-12-24T19:31:00.000-08:00

bow tie pasta, 1 lb.
2 zucchini, cubed
1 medium onion, diced
3 garlic cloves, crushed
3 tomatoes, diced
1/3 cup vegetable broth or white cooking wine
3/4 cup cream
2 T. olive oil
parmesan cheese
salt and pepper
fresh basil and oregano

Saute zucchini in olive oil until it's a little browned. Remove from pan. Saute onion and garlic together. When they're done, add tomatoes. Add vegetable broth or wine, stir. Add zucchini back to the pan, then the cream, stir. Add fresh herbs and (a lot) of salt and pepper. Stir well. Toss with cooked bow tie pasta. Top pasta with fresh parmesan. Enjoy!

Rustic Potato Chowder

2008-12-07T17:44:00.001-08:00

Mmm..... we just had this tonight and it was yummy! Sorry, no pictures, but I promise it was good!

8 to 10 slices Smart Bacon (or real bacon if you're not-veg)
2 tablespoons extra-virgin olive oil
1 onion, chopped
3 shallots, chopped
4 cloves garlic, crushed
4 cups diced, unpeeled new potatoes, any color (1/4-inch dice)
1 teaspoon salt
1 tablespoon Dijon mustard
4 cups milk (low-fat is fine)
1 cup Gruyere cheese, grated another 1 teaspoon salt freshly ground pepper
fresh chives and/or chive flowers

In a large pot cook the Smart Bacon according to package instructions, until browned and crisp. Cool and chop into small pieces. Set aside.

Add ingredients and simmer: In the same pot over medium-high heat, add the extra-virgin olive oil, onions, shallots, and garlic. Saute for 5 minutes, or until the onions start to get soft.
Add the diced potatoes and teaspoon of salt and saute for about two minutes. Now add the mustard and milk. Bring to a boil, then simmer for about 25 minutes, or until the soup thickens and the potatoes are soft throughout.

Whisk in the Gruyere cheese, another teaspoon of salt, and a couple pinches of pepper. Garnish with the bacon, fresh chives, and/or chive flowers.

Veggie Burgers (Elle Stallings)

2008-11-25T16:04:00.000-08:00

2 1/2 cups sprouted garbanzo beans (chickpeas) OR canned garbanzos, drained and rinsed
4 large eggs
1/2 teaspoon fine-grain sea salt
1/3 cup chopped fresh cilantro
1 onion, chopped
Grated zest of one large lemon
1 cup micro sprouts, chopped (try brocolli, onion, or alfalfa sprouts - optional)
1 cup toasted (whole-grain) bread crumbs
1 tablespoon extra-virgin olive oil (or clarified butter)

If you are using sprouted garbanzos, steam them until just tender, about 10 minutes. Most of you will be

using canned beans, so jump right in and combine the garbanzos, eggs, and salt in a food processor.

Puree until the mixture is the consistency of a very thick, slightly chunky hummus. Pour into a mixing bowl

and stir in the cilantro, onion, zest, and sprouts. Add the breadcrumbs, stir, and let sit for a couple of minutes

so the crumbs can absorb some of the moisture. At this point, you should have a moist mixture that you can

easily form into twelve 1 1/2-inch-thick patties. I err on the moist side here, because it makes for a nicely

textured burger. You can always add more bread crumbs a bit at a time to firm up the dough if need be.

Conversely, a bit of water or more egg can be used to moisten the batter.

Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the

bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook

the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook

the remaining patties. Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.

Makes 12 mini burgers.

Veggie Taco's

2008-11-17T21:55:00.000-08:00

1 8 oz package mushrooms
1 onion
2 cloves garlic
1 package tofu
Taco shells or flour tortillas
Favorite taco toppings
1 pack of your favorite taco seasoning mix or:

1 tbsp chili powder
1 tsp ground cumin
1 tsp paprika
1 tsp oregano
1 tsp sugar
1/2 tsp salt

Method
Place onion and garlic in a processor until fine and saute this in a pan with a little oil. Add the seasonings until spices bloom. Put the mushrooms in the processor until finely chopped, add to pan and saute a few minutes. Drain water and put tofu in the processor to break up. Add the tofu and any remaining liquid into the pan. Simmer about 10 minutes, add water if dry or reduce if too watery. Fill shells or tortillas with taco base and top with favorite toppings.

Cheesy Rice & Eggs

2008-11-17T21:49:00.000-08:00

This is just something really easy and simple that I make for my family when I don't want to make too much of a bother. It seems like they like it, so here it is!

1 box Rice-a-Roni (I use the Oriental style, or the Rice Pilaf)
5 Eggs
1 cup of grated cheddar cheese
Ketchup or Salsa (optional)

Cook rice according to pkg. instructions in a large sauce pan. When rice is done, push it over to one side and scramble the eggs on the other side. When the eggs are scrambled, combine eggs and rice and sprinkle cheese over the top and mix until melted. You can top with the ketchup or salsa if you want.

Vegetarian Meatballs

2008-11-17T21:47:00.001-08:00

Ok, I have not tried these yet, so if anybody does try them before I do, let me know how they turn out!

1 package firm tofu, drained and crumbled
1 or 2 eggs
1 1/2 - 2 cups Italian bread crumbs or matzo ball mix
3/4 cup finely chopped onion
1 clove garlic, crushed or minced
4 tbsp nutritional yeast
2 1/2 tbsp virgin olive oil
1 tbsp soy sauce
1 1/2 tbsp ketchup or barbecue sauce
1 tbsp spicy brown or Dijon mustard
1 tsp chipotle chili powder or smoked paprika (optional)
2 tsp parsley
1 tsp basil
3/4 tsp oregano
3/4 tsp rosemary
3/4 tsp thyme
Plenty of fresh ground pepper
1 handful of bacos
3/4 cup ground pumpkin seeds
3/4 cup grated Parmesan cheese
1/2 tsp ground sage

Method
Heat oven to 425 degrees. Mash all ingredients together with hands in a bowl. Form 3/4 inch balls and place on a well-oiled cookie sheet or casserole dish. Brush or spray with a coat of oil for best results. Bake for approximately 35 minutes, then carefully turn meatballs and recoat with oil as needed. Reduce heat to 375 degrees and bake for another 10-15 minutes.

Veggie Pizza Pie (from the Picky Palate)

2008-11-08T20:13:00.000-08:00

16 oz whole wheat pizza dough (I pick it up at Trader Joes or Fresh and Easy)

1 Cup ricotta cheese
¼ Cup grated parmesan cheese, like Kraft

1 Tablespoon extra virgin olive oil
2 Cups fresh spinach leaves, chopped

2 garlic cloves minced

2 Cups fresh broccoli florets, steamed until fork tenderPinch of salt
1 ½ Cup shredded mozzarella cheese

2 Tablespoons extra virgin olive oil
½ teaspoon dried Italian Seasoning

1. Preheat oven to 375 degrees F. Divide dough into 2 equal pieces. Spread and press one piece of dough into the bottom and sides of a 9-9 ½ inch round cake or tart pan that has been sprayed with non-stick cooking spray. In a medium bowl, mix together the ricotta and parmesan cheese until well combined. Spread into pressed pizza dough.

2. Place olive oil into a medium skillet over medium heat. Saute garlic then add spinach and saute until wilted down, about 3 minutes. Place evenly over ricotta cheese layer. Place steamed broccoli florets over spinach and season with a pinch or two of kosher salt. Layer roasted red peppers, then mozzarella cheese over top. Press out remaining piece of dough and place over filling, tucking edges inside of pan. Brush with olive oil and sprinkle with Italian Seasoning. Bake for 25-35 minutes or until crust is golden brown and cooked through.

3. Let cool for 10 minutes before removing from pan or cutting into wedges

Baked Spaghetti (Girl in the Kitchen)

2008-10-24T18:19:00.000-07:00

1 normal size package of spaghetti
1 pkg. Bocca crumbles
1 jar of your favorite spaghetti sauce
1 carton of cottage cheese - small size
3/4 cup shredded mozzarella
3/4 cup shredded cheddar cheese
1/2 c parmesan cheese
1 egg
Heat crumbles in microwave until thawed. Add sauce, set aside . Mix the cheeses and egg well. Cook the spaghetti until almost done, still a little chewy, drain pasta. Spray 9"x13" pan with Pam. Put half the pasta on bottom of pan.Spread cheese mixture over the pasta as best you can, its lumpy. Put the rest of the pasta on top of that.Pour the meat sauce over the top. Sprinkle more cheese. Bake at 350 for 25-30 minutes.

Cheese Enchiladas (Erika Sullivan)

2008-10-09T18:42:00.000-07:00

1 cup (4 ounces) shredded extra-sharp cheddar cheese
1 cup chopped tomato
1 cup cottage cheese
1/3 cup sliced green onions
2 tsp. chili powder
2 garlic cloves, minced
9 (6-inch) corn tortillas
Cooking spray
1 cup taco sauce (such as Ortega)
1/4 cup shredded Monterey Jack cheese
1. Preheat oven to 375
2. Combine first 6 ingredients in a medium bowl. Arrange 3 tortillas in bottom of an 11 x 7-inch baking dish coated with cooking spray. Spread half of cheese mixture over tortillas. Repeat procedure with 3 tortillas and remaining cheese mixture; top with 3 tortillas.
3. Pour taco sauce over tortillas; sprinkle with Monterey Jack cheese. Bake at 375 for 20 minutes or until cheese melts

Creamy Potato Soup (Dallas Sullivan)

2008-10-07T12:45:00.000-07:00

4 small red potatos peeled and chopped
1 brick of cream cheese
3 cloves of garlic
EVOO
1/4c white cooking wine
1c vegetable stalk
milk (fill up how much "soup" you want)
parsley, salt, & peper.
Boil the potatoes in water for about 8 mins... You want them to just barely be soft. drain.
Sautee the garlic in the Evoo once golden add wine simmer for about a minute then add the chicken broth... warm up the cream cheese in the microwave and add to the mixture let it melt then add the potatoes... fill with milk & simmer...add spices to taste...

Spaghetti Squash Dish

2008-09-06T16:16:00.000-07:00

1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

Mushroom Risotto

2008-09-06T16:06:00.000-07:00

1 tablespoon olive oil
3 small onions, finely chopped
1 clove garlic, crushed
1 teaspoon minced fresh parsley
1 teaspoon minced celery
salt and pepper to taste
1 1/2 cups sliced fresh mushrooms
1 cup whole milk
1/4 cup heavy cream
1 cup rice
5 cups vegetable stock
1 teaspoon butter
1 cup grated Parmesan cheese

DIRECTIONS
Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Remove garlic, and stir in the parsley, celery, salt, and pepper. Cook until celery is tender, then add the mushrooms. Reduce heat to low, and continue cooking until the mushrooms are soft.
Pour the milk and cream into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed. It takes a LONG time for the rice to absorb all of the liquid, like 20-30 min. Stir frequently.
When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot.

Zuchinni Herb Cassarole

2008-09-06T16:01:00.000-07:00

INGREDIENTS
1/3 cup uncooked long grain white rice
2/3 cup water
2 tablespoons vegetable oil
1 1/2 pounds zucchini, cubed
1 cup sliced green onions
1 clove garlic, minced
1 1/4 teaspoons garlic salt
1/2 teaspoon basil
1/2 teaspoon sweet paprika
1/2 teaspoon dried oregano
1 1/2 cups seeded, chopped tomatoes
2 cups shredded sharp Cheddar cheese, divided

DIRECTIONS
Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
Bake uncovered 20 minutes, or until cheese is melted and bubbly.

Mango Salsa with Lettuce (Julie Simisky)

2008-07-08T16:59:00.000-07:00

2 Cups tomatoes, diced
1 1/2 Cups mango, diced
1/3 cup red onion, diced
1/2 cup cilantro, chopped
Juice of one lime
Mix all ingredients in bowl and serve on lettuce leaves.

Spicy Thai Noodles in Peanut Sauce

2008-07-01T08:20:00.000-07:00

1 1/4 C water
2 1/2 tsp. brown sugar
2 tsp. soy sauce
3/4 tsp. Lawry's seasoned salt
1 tsp. garlic powder
1/2 tsp. corn starch
1/8 tsp. crushed red pepper flakes
1/4 C chunky peanut butter
1/4 C sliced green onion
1 Tbs. chopped fresh cilantro
shredded red cabbage
bean sprouts
shredded carrots
8 oz. linguine, cooked, drained, and kept hot

combine first 7 ingredients in a large skillet. Bring to a boil over medium-high heat;reduce heat to low and cook, uncovered 5 minutes. Cool 10 minutes. Stir in peanut butter, green onion, and cilantro. Add hot linguine, cabbage, carrots, and bean sprouts. Toss lightly to coat. Serve immediately

Smashed White Bean,and Avacado Club

2008-06-27T07:57:00.000-07:00

Multigrain bread
1 large avacado
alfalfa sprouts
1 cucumber
1 onion
1 can white beans, your choice, or prepared hummus
1 Tbs olive oil
salt & pepper

Smash white beans with back of a fork and add olive oil, salt and pepper (or if using hummus, use as spread). Spread on both sides of bread. Cut avacado, onion, and cucumber and layer on sandwhich. Top with sprouts.

Rigatoni with Grilled Peppers and Onions (Onjali Pettingill)

2008-06-27T07:48:00.000-07:00

2 medium red onions, sliced into 1/2-inch-thick rings
2 large red bell peppers, cut into quarters
1 tablespoon olive oil Kosher salt and pepper
12 ounces (4 to 5 cups) rigatoni
1 bunch spinach, stems trimmed, or one 5-ounce package
1 cup (about 3 1/2 ounces) grated Parmesan
3/4 cup basil leaves, thinly sliced
Bring a large pot of water to a boil.

Heat a grill or grill pan to medium-high.
In a large bowl, toss the onions, bell peppers, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Grill, turning occasionally, until tender, 8 to 10 minutes. Transfer to a cutting board and cut into bite-size pieces.

Cook the pasta according to the package directions. Reserve 1 cup of the cooking water, drain the pasta, and return the pasta to the pot. Add the grilled vegetables, spinach, the reserved pasta water, and 3/4 cup of the Parmesan to the pasta and toss to combine. Top with the basil and the remaining Parmesan before serving.

Vegetable Spring Rolls (Emily Wright)

2008-05-19T13:04:00.001-07:00

1 Head chinese Cabbage, outer leaves removed, shredded
2 Medium carrots, peeled and shredded
2 medium garlic cloves, minced2 medium scallions, white and green parts, chopped
1 Tbsp ginger, fresh, minced or 1/2 tsp dried
1 Tbsp low-sodium soy sauce
2 tsp corn starch
1 tsp sesame oil
8 average egg roll wrappers, about 1/2 oz each
4 serving olive oil cooking spray, enough to coat egg rolls
Preheat oven to 350 degrees. Coat a large baking sheet with cooking spray. Place cabbage in microwavable dish and cover. Microwave on high until wilted, about 4 minutes; drain and transfer to a large bowl. Add carrots, garlic, scallions, ginger, soy sauce, cornstarch and oil; mix well.
Arrange egg roll wrappers on a clean, dry surface. Spoon cabbage mixture diagonally onto each wrapper. Fold over one corner to cover filling. Fold up both corners. Moisten edges of remaining flap with water and roll up wrapper jellyroll style until sealed. Transfer egg rolls to prepared baking sheet and coat with cooking spray.
Bake until golden brown, about 25 minutes. Serve Hot

Bend it Like Beckham Recipe (Dallas Sullivan)

2008-05-12T19:30:00.000-07:00

1/4 cup vegetable oil
1 large onion, peeled and cut into small pieces
Large bunch of fresh coriander, separated into stalks and leaves and roughly chopped
Small green chilies, chopped into small pieces (or one teaspoon chili powder)
1 large cauliflower, leaves removed and cut evenly into eighths
3 large potatoes, peeled and cut into even pieces
1 LARGE 28oz can of diced tomatoes with juice (or two regular cans)
Fresh ginger, peeled and grated
Fresh garlic, chopped
1 Teaspoon Cumin seeds
2 Teaspoons Turmeric
1 Teaspoon Salt
2 Teaspoons Garam Masala
Heat vegetable oil in a large saucepan. Add the chopped onion and one tablespoon of cumin seeds to the oil. Stir together and cook until onions become creamy, golden, and translucent. Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt. Add chopped chillis (according to taste) Stir tomatoes into onion mixture. Add ginger and garlic; mix thoroughly. Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan). Ensure that the potatoes and cauliflower are coated with the curry sauce. Cover and allow to simmer for twenty minutes (or until potatoes are cooked). Add two teaspoons of Garam Masala and stir. Sprinkle chopped coriander leaves on top of the curry. Turn off the heat, cover, and leave for as long as possible before serving.

Lemon Cream Pasta With Asparagus and Squash

2008-05-07T15:50:00.000-07:00

8 oz. dried mafalda or rotini
1 cup asparagus, cut in 2 inch pieces
2 baby squash halved, or 1 medium zucchini or squash
2 cloves garlic, minced
1 tbsp. butter
3/4 cup whipping cream
2 tsp lemon peel, shredded
parmesan cheese

Cook pasta and drain; keep warm. Cook asparagus, squash and garlic in hot butter for 2-3 minutes in a skillet. Add veggies to pasta. Combine whipping cream and lemon peel in a skillet; bring to boil. To serve, pour cream mixture over pasta mixture. Stir gently to coat. Season with salt & pepper and sprinkle generously with parmesan cheese.

Eggplant Bake

2008-05-04T18:32:00.000-07:00

Preheat oven to 350 degrees
1 medium size eggplant - peel and slice about 1/4 to 1/2 inch thick
3 eggs beaten with about 1/4 c milk
3/4 c flour
8-10 slices of swiss or mozerella cheese
2 cups spaghetti sauce
parmesan cheese
Take eggplant slices and dip them in egg mix, now coat in flour.Fry in olive oil on medium heat until both sides are lightly browned. Remove from fry pan and line the bottom of a cassarole dish with eggplant slices. Place one slice of cheese over each eggplant slice. Spread spaghetti sauce over the top and sprinkle with swiss cheese. Bake 30 min.

Vegetable Pizza

2008-05-04T18:21:00.000-07:00

Pizza dough (I used whole wheat)
Olive oil
Parmesan cheese
1 summer squash, thinly sliced
1 zucchini, thinly sliced
1 jar marinated artichoke hearts (chop coarsely and save juice)
2-3 cloves garlic, minced
1 tomato diced
chopped olives
1 tsp Italian seasoning.
toasted pine nuts

Drizzle pizza dough with olive oil, then sprinkle with parmesan cheese. Mix squash, zucchini, artichokes with marinade, garlic, tomatoes, olives, and italian seasoning. Spoon mix out of the marinade and distribute evenly over pizza. Top with toasted pine nuts and cook according to pizza dough instructions.

Zuccchini Cassarole (Melissa Vogt)

2008-05-04T18:16:00.000-07:00

2 tablespoons butter
1 large onion chopped
4 cups sliced zucchini
1 garlic clove (Minced)
2 tablespoons canned green chilies (I used mild)
2 tablespoons hot water
1 can Cream Style Corn
1 cup grated sharp or medium cheddar cheese
4 eggs beaten
1 tablespoon chopped fresh parsley
and salt and pepper to taste

Pre heat at 350. Butter 1 1/2 quart baking dish. Saute onion in butter, until soft (about 5 minutes) Stir in zucchini, garlic, chilies, and water. Reduce heat to medium and cover and cook until zucchini is tender. Stir frequently to prevent sticking. (5-10 minutes)In a bowl mix Corn 1/2 cup cheese, eggs, parsley, salt and pepper to taste. Mix well. Then add the zucchini mix to bowl and stir well. Poor into baking dish and sprinkle with remaining cheese. Bake until set. about 45-50 minutes

Tomato Pesto Panini

2008-04-28T20:19:00.000-07:00

Texas Toast
Pesto (already prepared, or make it yourself)
Tomatoes
Mozarella cheese
Butter

Spread butter on the outside of two peices of Texas Toast. Spred pesto on the inside of the Texas toast. Top with tomato and mozarella, put bread together to make a sandwhich. to make the panini, I used a small George Foreman Grill, but you could could use your outside grill and just put something heavy on top of the sandwhiches.

Spinach Poppy Seed Salad

2008-04-25T20:32:00.000-07:00

1 Bag baby spinach leaves
Feta cheese
Craisins
Mandarin oranges
slivered almonds
Poppy Seed dressing (I like Brianna's poppy seed dressing)
Combine and enjoy!

Greek Tofu Salad

2008-04-22T15:42:00.000-07:00

1 bag (or one head) of Just the Leaves, Romaine lettuce
1 pkg. extra firm tofu
1 can olives (I like to use ones that are flavored like parmesan, or italian)
8 oz. rotini noodles, cooked and drained
feta cheese
Greek salad dressing

Cut tofu into small cubes and pan sear in peanut oil. Season with Mrs. Dash or any other seasoning you like. If you're not into tofu, you can substitute with chicken. Let the tofu cool and combine all items in a large bowl and toss with dressing.

Lasagna Rolls

2008-04-22T11:45:00.000-07:00

12 whole-wheat lasagna noodles
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1 1/2 cups Ricotta cheese
3 cups chopped spinach
1/4 cup shredded Parmesan cheese
1/2 cup mozarella cheese
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1 (14 ounce) jar marinara sauce
1/2 cup shredded mozzarella cheese

1. Bring a large pot of water to a boil. Cook noodles according to package directions. Drain, rinse, return to the pot and cover with cold water until ready to use.
2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 20 seconds. Add spinach and cook, stirring often, until the spinach wilts and the mixture is heated through, 3 to 4 minutes. Transfer to a bowl; stir in Ricotta, Parmesan, 1/2 cup mozarella, crushed red pepper, salt and 2/3 cup marinara sauce.
3. Wipe out the pan and spread 1 cup of the remaining marinara sauce in the bottom. To make lasagna rolls, place a noodle on a work surface and spread 1/4 cup of the filling along it. Roll up and place the roll, seam-side down, in the pan. Repeat with the remaining noodles and filling. (The rolls will be tightly packed in the pan.) Spoon the remaining marinara sauce over the rolls. Place the pan over high heat, cover and bring to a simmer. Reduce heat to medium; let simmer for 3 minutes. Sprinkle the rolls with mozzarella and cook, covered, until the cheese is melted and the rolls are heated through, 1 to 2 minutes. Serve hot.

White Pesto Pizza

2008-04-21T10:34:00.000-07:00

Pre made pizza dough from store
1/2 cup ricotta cheese
1/4 cup parmesan cheese
1 1/4 cup mozerella cheese
2 Tbs milk
prepared pesto
1/2 cup pine nuts
1 tomato

Mix ricotta, parmesan, milk, and 1/4 cup mozerella to make the while sauce. If it is too thick, add more milk, if to thin, add more of the cheeses. Spread over pizza dough. Spread layer of pesto. Sprinkle with remaining mozerella cheese. Top with pine nuts and tomatoes. Cook according to to pizza dough instructions.

Vodka Cream Pasta

2008-04-21T10:27:00.000-07:00

So this recipe may be hard to make if you live in Utah and can't drive basically to any store and get a bottle of Vodka! (don't worry, the alcohol cooks out!)

16 oz penne pasta cooked according to pkg directions
1 tbs olive olive
1 tbs butter
3 cloves garlic-minced
1 cup vodka
1 cup vegetable stock, or chicken stock
32 oz. can of crushed tomatoes
1/2 cup heavy cream
salt
pepper
basil-dry or fresh

Saute garlic in olive oil and butter. Add vodka and cook 3-5 min to reduce alcohol. Add vegetable stock and tomatoes, bring to a boil and lett simmer while pasta cooks. Season with salt, pepper, and basil. Remove from heat and add cream. Return to a boil then add cooked pasta. Let stand for 5 min for sauce to thicken. Sprinkle with Parmesan cheese.
*For those of you who are worried about what to do with the extra vodka, you can put it in your freezer and use it the next few times you make this recipe :)

Baked Pesto Ziti

2008-04-17T21:37:00.000-07:00

8 oz. ziti pasta
1 cup ricotta cheese
1 1/2 cups mozerella cheese
1/2 cup parmesan cheese
1/4 cup prepared pesto
2 cups crushed tomatos
1 small onion diced
2 cloves garlic minced
2 Tbs. olive oil

Cook ziti for 7 min. then rinse with cold water.
Saute garlic and onion in olive oil and add crushed tomatos. Simmer 10 min.
In a medium size bowl combine:
ricotta, 1 cup mozerella, parmesan, and pesto. Mix well

In a 8x9 pan layer: 1/2 of tomato sauce, half of ziti noodles, all of cheese mixture, the remaining half of ziti, the remaining tomato sauce, and 1/2 cup mozerella. Bake at 350 for 30 min.

Spicy Mac and Cheese (Melissa Vogt)

2008-04-17T21:28:00.000-07:00

8 0z elbow pasta
1 1/2 cups milk
4 tbs butter
2 tbs flour
2 1/2 cups cheddar cheese
1/2 cup parmesan cheese
1/2 tsp salt
1/2 tsp cayenne pepper (or less if you don't like things spicy!)
1 cup cooked broccoli florets
3 pieces of bread torn into bite size pieces.

Cook pasta according to pkg. directions and steam broccoli until tender and set aside.
Cheese sauce:
Melt butter in a medium sauce pan and add in flour. Stir until smooth. Add milk and stir constantly on medium heat until thickened. Add 2 cups of cheddar cheese and the parmesan cheese. Stir until smooth. Add salt and cayenne pepper. If sauce is too thick, add 1/2 cup more milk. If sauce seems to thin, add more cheese.

Combine pasta, broccoli, and cheese sauce in a 8x9 pan. Bake at 350 for 10 min. Remove from oven and top with bite size bread pieces and the remaining 1/2 cup of cheddar cheese. Continue to bake for another 10-15 min.

Cheesy Broccoli Potato Soup

2008-04-17T21:14:00.000-07:00

2 cups chopped carrots
1 small onion finely diced
2 cups broccoli florets
4 cups potatoes peeled and cubed
1 cup chopped celery

Boil all veggies but broccoli in 3 cups water for 10 min. Add the broccoli and boil for 10 more minutes. DO NOT DRAIN!

Sauce:
1/2 cup butter
3 Tbs. flour
2 cups milk
1 lb. velveeta cheese, cubed
1 teaspoon dry mustard
season with salt and pepper

In saucepan, melt margarine. Stir in flour. Add milk and cook on medium heat stirring constantly until thick. Add cheese and other ingredients. Stir until smooth. Add to undrained veggies and heat together, but do not boil.

Welcome!

2008-04-17T18:53:00.000-07:00

Hi everyone, so this is how it works......I will be putting on several of my own recipes and if any of you have a recipe to share, please either leave it in a comment and I will copy and paste it as a post, or email it to me at leeshajones@gmail.com and I will copy and paste it into a post. Thanks everyone!