Vegetarian Recipe Archive

April 2011--Tortellini Spinach Bake in Creamy Lemon Sauce

2011-04-01T09:37:00.000-07:00

I found this gem of a recipe on the website Our Best Bites. I'm just going to link to the recipe--I've made this one a few times and it is fabulous every time! I feel fancy whenever I put it on the table but it is super easy to make--Remember to omit the bacon!

Tortellini Spinach Bake in Creamy Lemon Sauce

March 2011-Sandy's Macaroni

2011-03-30T21:15:00.000-07:00

This is another recipe from Laurel's Kitchen. It is really, really good. When I looked at the recipe I thought it would be bland but boy was I wrong! I've made it numerous times and we just keep on loving it.

Ingredients:
small bunch scallions, sliced thin
1 or 2 minced garlic cloves
1 bell pepper, diced (red or green)
1/2 cup sliced mushrooms
1 stalk celery, diced
2 tablespoons butter
3/4 tsp salt
dash black pepper

1/4 cup whole wheat flour
2 cups milk
2 tablespoons Parmesan cheese
1/2 lb whole wheat macaroni

Saute scallions, garlic, bell pepper, mushrooms, and celery in butter in a heavy pan for 5 minutes. Then add 1 cup of boiling water along with salt and pepper. Bring to a boil and simmer, covered, for 20 to 30 minutes.

Meanwhile, toast flour in a small, dry skillet over low heat, stirring constantly for five minutes. Add to the vegetable mixture and stir. Add the Parmesan cheese and milk. Simmer uncovered for 10 to 15 minutes, until sauce is creamy and reduced to about 2 1/2 cups. Cook pasta, drain and mix with sauce. Serve immediately.

February 2011-- Squash Casserole

2011-02-01T21:01:00.000-08:00

Keep this recipe in mind for the summer when yellow squash is aplenty. I made it with the sorry looking imported yellow squash the grocery store has in February because I just HAD to try it. It is a definite comfort food. Mmmm...

2 lbs yellow squash, chopped
1 onion, chopped
1 can cream of mushroom soup
2 cups shredded cheddar cheese
2 eggs, beaten
1 1/2 cups seasoned croutons

Preheat oven to 350 degrees
Saute squash and onion in a little olive oil for about 10 minutes or until tender. Transfer to a 2 quart casserole dish.

Mix together soup, cheese, and egg. Pour over the squash and onion.

Bake for 25 minutes. Remove from oven and sprinkle croutons on top. Return to oven and bake for 20 minutes more.

January 2011--Chickpea Sandwich Filling

2011-01-01T20:56:00.000-08:00

This is one of my new favorite lunches. It's super quick to prepare and super yummy. It's made with things I usually have on hand.

1 (19 oz) can garbanzo beans
2 stalks celery, chopped
1/4 cup chopped onion
1 tablespoon mayonnaise
1 tablespoon lemon juice
1 teaspoon dill weed
salt and pepper to taste

Directions:
Drain and rinse the chickpeas. Put them in a mixing bowl and mash them with a fork. Mix in remaining ingredients.

Of course this will taste better after it has sat for a few hours (and the onions will be less strong) but it is still good right after it is made. I put it on whole wheat toast with lettuce, honey mustard, and avocado slices...If tomatoes were in season I'd include those too.

December 2010--Spinach Manicotti

2010-12-01T20:49:00.000-08:00

I was making this delicious dish way before I was a vegetarian. You'll want to eat the sauce by itself... It is adapted from the classic Better Homes and Gardens Cookbook.

Ingredients:

8 dried manicotti shells
1/4 cup sliced green onions (about 2)
1 clove of garlic, minced
2 tablespoons butter or margarine
2 tablespoons flour
1 1/3 cups milk
2 ounces Swiss cheese, torn
1/3 cup vegetable broth
1 beaten egg
10 oz package frozen chopped spinach, thawed and well drained (I personally use about 3/4 of the package--I think the whole package is too much)
3/4 cup ricotta cheese
1/2 cup grated Parmesan cheese

Directions:
Cook manicotti according to package directions. Cool manicotti on a piece of foil sprayed with cooking oil.

Meanwhile, for the sauce, cook green onions and garlic in butter until tender. Stir in flour. Add milk all at once. Cook and stir until thickened and bubbly. Add Swiss cheese and broth, stirring until cheese melts.

For filling, stir together egg, spinach, ricotta cheese, and Parmesan cheese. Fill manicotti shells and place in a 2 quart baking dish. Pour sauce over the shells.

Bake, covered, at 350 degrees for 30 to 35 minutes or until heated through. Let stand 10 minutes before serving.

November 2010--Raviloi with Broccoli and Red Peppers

2010-11-30T18:30:00.000-08:00

This recipe is easy, fast, and cheap. The perfect weeknight dinner trifecta. Did I mention it's also quite tasty?

3 Tablespoons olive oil
1 red bell pepper, cut into thin 2 inch strips
3 garlic cloves, minced (I cheat and use the pre-minced kind in a jar)
1 pound frozen cheese ravioli
3 cups tiny broccoli florets
2 tablespoons shredded fresh basil, or 1/2 tsp dried
Salt and pepper to taste
Parmesan Cheese

Being a large quantity of water to a boil in a stockpot. Heat 2 tablespoons oil in a medium sized skillet over medium heat. Add the red pepper and garlic, and saute until the pepper is very soft and golden, about 10 minutes. Keep warm over low heat.

Drop the ravioli into the boiling water. About 3 minutes before the ravioli is finished cooking (check package) add the broccoli and cook together until tender, about 3 minutes. Drain in a colander.

Add ravioli and broccoli into the red pepper and garlic. Add 1 tablespoon of olive oil and stir together. Sprinkle with Parmesan cheese (or, if you are my husband, dump on the Parmesan).

Recipe adapted from Vegetarian Classics by Jeanne Lemlin.

October 2010--Drive-In Walnut Burgers

2010-11-07T16:23:00.000-08:00

This is another recipe from my friend Jenee (I am still mourning her move to Colorado). This recipe is a favorite because 1-It tastes good. 2-It's really, really fast to make.

Ingredients:

1 cup chopped walnuts
3/4 cup canned garbanzo beans, drained
1/3 cup plain dried bread crumbs
1 Tablespoon grill seasoning (recommended:McCormick)
1 tablespoon cider vinegar
1 tablespoon olive oil
1 egg
Fixings: I like lettuce, tomato, and avocado on mine. And of course, ketchup, mayo, and mustard. Kameron likes to put barbecue sauce on his.

Directions:
In a blender, combine walnuts, garbanzo beans, bread crumbs, grill seasoning, and oil and vinegar and pulse until coarsely ground. Add the egg and pulse for ten seconds. Guess what--that's pretty much it!

Form into four patties. You can either grill these or bake them. I usually bake them--350 degrees for ten minutes on each side.

Eat up! I think you'll love them!

September 2010--Curried Walnut Rice Sald

2010-09-19T16:51:00.000-07:00

I've been trying to add some side dishes into my menu. I usually just make a main dish and put a green salad on the table. I tried this salad to mix things up--it was a huge hit with me and my hubby. This was just as good eaten right away as it was after it sat in the refrigerator overnight. I think I want to make this again right now...

1 3/4 cups brown rice, cooked and cooled
1 medium cucumber, diced
1/2 cup chopped onion
1 large carrot, shredded
3 TB fat-free mayonnaise (full fat makes it too rich. I use reduced fat.)
2 tablespoons canola oil
1 tablespoon lemon juice
2 teaspoons honey
1 teaspoon curry powder
2 garlic cloves, minced
1 tsp salt
1/4 tsp pepper
1/2 cup walnuts, toasted (spray a microwave safe dish with oil. Put the walnuts in one layer on the dish and put in the microwave about 2 minutes--or until they smell nice and toasty)

Directions:
In a large bowl, combine first four ingredients. In another bowl, whisk mayonnaise, oil lemon juice, honey, curry powder, garlic, salt and pepper, stir into rice mixture. Just before serving, stir in nuts.

Recipe adapted from allrecipes.com

August 2010--Macaroni and Cheese with Secret Silken Tofu Sauce

2010-08-15T21:31:00.000-07:00

From: The Vegetarian Family Cookbook by Nava Atlas

Here is a super sneaky way to eat tofu--I swear, no one but the cook will even know it is in there...
10 to 12 ounces elbow macaroni
One 12.3 ounce package silken tofu
2 tablespoons butter
1 1/2 to 2 cups firmly packed grated cheddar cheese
Salt to taste
Peas (my addition, I always mix peas in with my macaroni)

1. Cook the pasta in plenty of rapidly boiling water until al dente, then drain.
2. Meanwhile, puree the tofu until perfectly smooth in a food processor or blender. Transfer to a medium saucepan and add the butter and cheese. Slowly bring to a gentle simmer, stirring often, then cook over low heat until the cheese is thoroughly melter.
3. Combine the cooked macaroni and sauce. Season with salt and serve at once.

Click here to go to my Vegetarian Recipe of the Month Archive!

July 2010--Baked Oatmeal

2010-08-12T21:31:00.000-07:00

This is another awesome recipe from my friends Adam and Jenee. I made this for breakfast when my
parents came to visit and it was a hit! We all loved it! My parents especially liked it with some milk added to their individual serving.

2 cups old fashioned oats
4 cups milk
1/2 tsp almond flavoring
1/4 cup brown sugar
1/2 cup sliced almonds
1/2 cup dried cherries
1 large apple, unpeeled, grated

Preheat oven to 400 degrees. Coat a 3-quart casserole or baking pan with cooking spray. In a mixing bowl, combine all ingredients. Transfer to baking dish. Sprinkle top with additional almonds. Bake uncovered for 40 minutes. Serve hot. Yields about 4 adult servings.

Jenee's tip: You can also omit the almonds, cherries and almond flavoring and substitute 1 tsp cinnamon, 1/2 cup raisins and 1/2 cup chopped peanuts.

June 2010--Baked Orzo with Broccoli and Cheese

2010-06-06T17:21:00.000-07:00

From Vegetarian Classics by Jeanne Lemlin

This is a comfort food recipe. It is yummy and filling--great for a Sunday night dinner.

Serves 4-6

1 pound orzo (rice shaped pasta)
2-4 cups tiny broccoli florets (from 1 bunch of broccoli)
1 (7 oz) jar roasted red peppers, well drained and cut into strips (3/4 cup)
butter for greasing
1 cup sour cream (to ease my conscience I use light sour cream)
1/4 cup milk
1/4 cup plus 2 tablespoons grated Parmesan cheese
1/4 cup chopped fresh basil, or 1/2 tsp dried basil
1/2 tsp salt
Generous seasoning of pepper
1 cup grated part-skim mozzarella cheese

1. Bring a large quantity of water to a boil in a stockpot. Drop in the broccoli and cook untili almost tender, about 5 minutes. With a strainer, scoop out the broccoli and place in a large bowl.
2. Cook thee orzo in the same boiling water until tender but not mushy, about 9-12 minutes. Drain in a collander. If any water has accumulated in the bowl with the broccoli, drain it. Mix the orzo with the broccoli, then stir in the red peppers. Let cool about 20 minutes (I usually skip the cooling step...)
3. Preheat the oven to 375. Butter a 3 quart baking dish. (13x9x2)
4. Stire the sour cream, milk, 1/4 cup Parmesan cheese, basil, salt, pepper, and mozzarella cheese into the broccoli mixture. Scrape into the baking dish and smooth over the top. Sprinkle with the remaining Parmesan cheese.
5. Bake 20-30 minutes, or until hot. Do not over cook or the dish will dry out.

May 2010--Portobello Mushroom Sandwiches with Lemon Garlic Mayonnaise

2010-05-27T18:06:00.001-07:00

I absolutely love Portobello mushrooms. While restaurant eating isn't always simple for non-meat eaters, I can usually count on a dish with Portobello mushrooms as the main ingredient. These sandwiches are fast and we love them.

From Vegetarian Classics by Jeanne Lemlin

Makes 2 Sandwiches

1/2 tablespoon unsalted butter

2 large (5 inch diameter) Portobello mushrooms, stems discarded, caps wiped clean, and thinly sliced

Salt to taste

3 1/2 tablespoons mayonnaise

1 very small garlic clove, minced or pressed
Generous seasoning of freshly ground pepper

4 slices Tuscan style bread or 2 sandwich rolls (the WinCo bakery sells ciabatta sandwich rolls)

1 small to medium size ripe tomato

1 avocado

Melt the butter in a medium sized skillet over medium heat. Add the mushrooms and saute until brown all over and juicy (about 7 minutes). Season with salt and let cool.

Combine the mayonnaise, garlic, lemon juice, and pepper in a small bowl.

To make the sandwiches, spread some of the mayonnaise mixture on each bread slice. Place the mushrooms, tomato slices, avocado, and lettuce on two of the slices and top with the remaining bread. Serve at once.

April 2010--Vegetarian "Meat" loaf

2010-04-19T18:31:00.001-07:00

This recipe has been an old stand-by for a while now. It's a nice substitute for the meat version (not to mention much healthier and cheaper). We eat it just like we would regular meatloaf--with ketchup. Mmmm.....

Ingredients:
2 1/2 c. water
1 tsp. salt
1 c. lentils
1 small onion, diced
1 c. quick cooking oats
3/4 c. grated cheese (cheddar, swiss, jack or American)
1 egg, beaten
4.5 oz. tomato or spaghetti sauce
1 tsp. garlic powder
1 tsp. dried basil
1 TB dried parsley
1/2 tsp. seasoning salt
1/4 tsp. black pepper

Add salt to water and boil in a saucepan. Add lentils and simmer, covered, 25-30 minutes or until lentils are tender. Remove from heat and partially mash lentils. Scrape into a mixing bowl and allow to cool slightly.

Stir in onion, oats, and cheese until mixed. Add egg, tomato sauce, garlic, basil, parsley, seasoning salt, and pepper. Mix well.

Spoon into loaf pan that has been well oiled. Press mixture into a loaf and smooth top with back of spoon.

Bake at 350 for 30-45 minutes or until top of loaf is dry, firm, and golden brown.

Cool in pan for about 10 minutes. Run a sharp knife around edges of pan and then turn out onto serving platter.

March 2010--Farmer's Market Quesadillas

2010-03-12T12:11:00.000-08:00

Kameron and I were invited to dinner last weekend at our fabulous friends' house, Adam and Jenee. Jenee cooked these quesadillas for us and they were amazing! We ate tons and they were gracious enough to give us some leftovers. We ate them the next day and they were even more delicious. This recipe is definitely a keeper!

Ingredients:

* 1/2 cup chopped red bell pepper
* 1/2 cup chopped zucchini
* 1/2 cup chopped yellow squash
* 1/2 cup chopped red onion
* 1/2 cup chopped mushrooms
* 1 tablespoon olive oil
* cooking spray
* 6 (9 inch) whole wheat tortillas
* 1 1/4 cups shredded reduced-fat sharp Cheddar cheese

Directions

1. In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables from pan.
2. Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot.

*Jenee made a variety of cheese and tortilla combinations. She used some wheat tortillas and some flour tortillas. Some had cheddar cheese and some had mozzarella....they were all great!

This recipe is from www.allrecipes.com

February 2010--Taco Casserole

2010-02-03T15:31:00.001-08:00

I took a class a few months ago about cooking with beans. This recipe came from the class and Kameron and I both love it. I think it's pretty guest and kid friendly (not that I've tested it out on any kids--it's just a guess). Give it a try.

Taco Casserole
Hopkins Healthy Home Cooking

2 cups cooked brown rice
2 1/2 c. cooked pinto beans (I used two cans)
8 oz. frozen corn (half a regular-size bag)
1 large can (about 28 oz) diced tomatoes
1 1/2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. onion or garlic powder
1 TB dried minced onion
corn tortillas
cheese
Serve with salsa and sour cream.

Mix and simmer all ingredients except corn tortillas and cheese for 5-10 minutes. Put a scoop of mixture at the bottom of a greased 9x13 casserole dish. Spread layer of tortillas on top of the mixture. Spread another layer of mixture, cheese, and then top with tortillas. End with mixture and top with cheese. Bake at 350 for 20 minutes or until bubbly.

January 2010--Sweet Potato Fries

2010-01-01T20:38:00.001-08:00

As my poor husband can tell you, I don't allow too many sweets in our house. Each weekend we alternate between a "healthy" treat and a "not so healthy treat". Sweet potato fries have become a great "healthy" treat for a Friday or Saturday night. They're easy, inexpensive, and insanely delicious.

4 Sweet Potatoes (I usually use yams)
Olive or Canola Oil spray
Italian Seasoning (or whatever seasoning you prefer)
Salt and Pepper

Pre-heat the oven to 425. Cut the sweet potatoes into fries. Place in a large, microwave safe bowl and pour 1/4 of water into the bowl. Microwave the fries for 5 minutes. (The reason for this is it starts to soften the fries--substantially reducing the time in the oven)

Place fries onto a greased cookie sheet and spray the top with either canola or olive oil. Sprinkle salt, pepper, and seasoning over the top. Bake for about 25 minutes. Dip in fry sauce or ketchup. Enjoy!

December 2009--Baked Ziti

2009-12-11T13:54:00.001-08:00

I don't know what it is about cold weather and comfort food, but this recipe always satisfies my need for a warm, hearty meal. The other bonus about this dish is that it makes a lot--a good option for feeding guests.

* 1 (16 ounce) package dry ziti pasta
* 2 (28 ounce) jars spaghetti sauce
* 6 oz. (about 6 deli slices) provolone cheese
* 2 cups shredded mozzarella cheese
* 1 1/2 cups sour cream
* 1/2 cup grated Parmesan cheese

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a lightly greased 2 quart baking dish, place about half of the pasta; top with a layer of provolone. Spread the sour cream over the provolone slices. Top with half the mozarella.
4. Cover with remaining pasta, provolone cheese, mozzarella cheese and sauce; sprinkle a layer of Parmesan cheese over the top
5. Bake in preheated oven for about 30 minutes or until cheese and sauce are bubbly; serve.

November 2009--Spinach Artichoke Calzones

2009-11-10T12:14:00.000-08:00

I got this recipe from an Italian cooking class I took at church (technically it is a Rachael Ray recipe). So wonderful...We've made them several times. This makes about 8 calzones--you can use your own pizza dough recipe if you are opposed to canned dough. (I've done both, depending on how much time I have).

2 cups part skim rocotta
A few pinches of nutmeg
1/2 cup Parmigian cheese (freshly grated is wonderful!)
1 (10 oz.) package frozen chopped spinach, defrosted and squeezed dry
1 (15 oz) can quartered artichoke hearts, drained and coarsely chopped
2 cloves garlic, finely chopped
2 cups shredded mozzarella
Olive Oil
2 cups tomato sauce, marinara, or pizza sauce for dipping
4 (10 oz) tubes refrigerated pizza dough

Directions: Preheat oven to 425 degrees. Combine first 7 ingredients into a bowl. Roll each pizza dough out on a cookie sheet, and halve each cross-wise. Spread 1/2 cup mozzarella and up to 1/4 cup of filling on each rectangle. Work on just half of the surface of each rectangle of dough, then fold dough over top of filling and pinch edges to firmly seal. Brush tops of calzones with olive oil.Bake calzones for 12-15 minutes or until golden brown all over. Serve calzones with warm tomato or pizza sauce for dunking.

October 2009--Applesauce Muffins

2009-10-05T14:07:00.000-07:00

I got this recipe from Lindsay's blog. I've lost count of how many times I have made them. They are so simple and can be made with items I usually have around anyway. Did I mention they are seriously yummy?

Applesauce Muffins
1/4 cup butter, melted
2 cups flour
1 tbsp baking powder
1/2 tsp salt
1 cup sugar
2 eggs, beaten
1 tsp vanilla
1 can (16 oz) applesauce (or about 1 1/2 cups)
nuts, chopped (optional)
Cinnamon

Mix together all ingredients except nuts. Grease or line muffin tins. Fill 2/3 full. Sprinkle tops of muffins with cinnamon. Bake at 375 for 15 minutes.
Click here to go to my recipe archive

September 2009--Tamale Pie

2009-09-08T16:58:00.000-07:00

I nervously made this for the missionaries the other day and they loved it! (Or said they did, they are kind of obligated to be polite.) I love this recipe too. It's from this great cookbook called The New Laurel's Kitchen--it's a great book if you are looking for meatless recipes.

TAMALE PIE
The New Laurel’s Kitchen
Tamale Pie is a satisfying main dish that can take a lot of variation. If you have a double boiler, you can start the polenta cooking first, stirring it only occasionally. (In a regular pan it is likely to burn if left to itself while you prepare the filling.)

FILLING
1 onion, chopped
2 T tomato paste
1 clove garlic
1 T oil
½ cup fresh corn (I defrosted some frozen corn)
2 t chili powder
½ green pepper, chopped
½ t cumin
½ cup chopped celery
2 cups cooked pinto or kidney beans ( I used one can kidney beans)
1 t salt (less if beans were salted)

CRUST
3 cups boiling water
1 t salt
1 cup coarsely ground cornmeal or 1 1/2 cups regular cornmeal
½ t chili powder
1/4 cup grated cheddar cheese or more (I used more, mmmm)

Saute onion and garlic in oil. When nearly soft, add chili powder (and cumin, if desired) and crush garlic with a fork. Continue to cook and stir until spices are fragrant. Meantime, mash beans and mix them and the tomato paste into the onion, along with the other filling ingredients. When hot, adjust seasonings and set aside.
Stir cornmeal slowly into boiling water. (If you use regular cornmeal instead of coarse it is likely to lump: stir it first into 1 cup cold water, then into 2 cups boiling water.) Cook and stir until thick, adding the salt and chili powder once the mixture come to a boil.
Grease an 8"x8" pan and spread two thirds of the cornmeal mixture over the bottom and sides; then pour the bean mixture into this cornmeal crust and drop and spread the remaining third of the cornmeal on the top. (Don’t worry if it doesn’t cover completely.) Sprinkle the top crust with grated cheddar cheese and cook in a 350F oven for half an hour. Serves 4 generously.

AUGUST 2009--Red Pepper Pasta

2009-08-13T08:36:00.000-07:00

So fast, so heavenly.....Satisfies my obsession with red peppers and Kam's obsession with sour cream and Parmesan cheese.

Red Pepper Pasta

Ingredients:

12 ounces dry fettuccine pasta
2 red bell peppers, julienned
3 cloves garlic, minced
1 1/2 cups reduced fat sour cream
3/4 cup vegetable broth
3/4 cup grated Parmesan cheese
salt and pepper to taste

Directions:

1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2.Meanwhile, spray cooking oil in a large skillet and saute red bell peppers and garlic over medium heat for 3 to 5 minutes.
3. Stir in sour cream and broth; simmer uncovered for 5 minutes.

4. Remove from heat and stir in cheese.
5. Toss hot pasta with sauce and season with salt and pepper to taste; serve.

Yield: Four servings

July 2009--Vegetarian Taco Soup

2009-07-16T22:54:00.000-07:00

This is my favorite quick dinner--so fast it feels like I didn't make it. And so yummy!

VEGETARIAN TACO SOUP

1 (15 oz) can black beans
1 (15 oz) can kidney beans
1 (15 oz) can corn
1 (15 oz) can tomato sauce
1/2 packet taco seasoning
Baked Tostidos
Sour cream and cheddar cheese to garnish

These are the time consuming directions:
Open all the cans and pour into a pot (I drain almost all the liquid off the beans but keep a little to make it more "soupy"). Add the taco seasoning. Warm it up. Put Baked Tostidos into individual serving bowls. Ladle the soup over the chips and top with sour cream and cheese.

Viola! Dinner is done. (And yes, for you carnivores, you can add a pound of beef or chicken).

June 2009--Oatmeal Waffles and Pancakes

2009-06-01T22:14:00.000-07:00

I got this amazing oatmeal waffle recipe from Erin's blog and have made them over and over. I went to a healthy breakfast class and got a recipe for oatmeal pancakes that was almost identical to the waffle recipe, but nice to have if I want pancakes instead. Top with berries and whip cream, or some good ol' Mrs. Butterworth's.

Whole Wheat Oatmeal Waffles

1 c. oats
1 1/8 c. milk
1 heaping TB brown sugar
2 eggs
2TB canola oil
1/2 c. whole wheat flour
1 tsp. baking soda
1/2 tsp. salt

In a medium sized bowl, pour milk over oats. Let soften for 5 minutes. Add sugar, eggs, and oil. Mix well. Add dry ingredients, stir. Pour over lightly buttered waffle iron and cook until golden brown.

Oatmeal Pancakes

1 1/4 c. milk
1 c. rolled oats
1 TB oil
2 eggs, beaten
1/2 c. whole wheat flour
1 TB brown sugar
1 tsp. baking powder
1/4 tsp. salt

Combine milk and oats in a bowl and let stand at least 5 minutes. Add the oil and beaten eggs, mixing well; stir in flour, sugar, baking powder, and salt. Mix just until the dry ingredients are moistened. Cook on griddle using 1/4 c. batter for each pancake. Makes 8-10 4" pancakes

May 2009- Black Bean Lasagna

2009-05-09T09:15:00.000-07:00

I make this dish a lot when I have guests over. I'm always nervous that people will think my food is "weird" so I stick to the tried and true when company comes. This is a recipe that people always say they like (and it seems sincere). It is also one of the first vegetarian recipes I started making. Give it a try--you won't be sorry.

Black Bean Lasagna

10 no-cook lasagna noodles

2 cups spaghetti sauce

1 cup salsa

1 tsp. EACH cumin & minced garlic

2 (15 oz) cans black beans, rinsed and drained

15 oz. ricotta cheese, lowfat

1 egg

1/4 c. skim milk

1/3 c. grated Parmesan cheese

2 cups grated Mozzarella cheese

Directions:

Combine sauce, salsa, cumin, garlic and beans. Combine ricotta, egg, milk and Parmesan. Layer in a 9x13 pan, starting with a thin layer of sauce, noodles, ricotta, more sauce, then cheese. Repeat to make 3 layers. Bake at 350 for 30-45 minutes. You can also use regular noodles, simply cook before proceeding with recipe.

April 2009--Three Cheese Calzones

2009-04-03T08:44:00.000-07:00

THREE CHEESE CALZONES

I love recipes that look fancy but are super fast and easy to make. Kameron loves these calzones; he asks me to make them all the time.

Yield: 4 Calzones

1 (10 oz) can refrigerated pizza dough

1 (15 oz) can pizza sauce

1 c. (4 oz) shredded mozzarella cheese

1/2 c. (4 oz) non-fat or part skim ricotta cheese

1/4 c. (1 oz) grated Parmesan cheese

Any vegetables you would like to add. I usually dice up some green pepper, mushrooms, and onion.

Preheat oven to 375 degrees. Lightly grease a large baking sheet. Unroll pizza dough onto a lightly floured surface and divide into four equal portions. Press or roll out each portion into a 6" or 7" circle.

Spread 2 TB of the pizza sauce onto each circle within 1/2" of the edge. Favoring one side, top each with 1/4 c. mozzarella, 2 TB ricotta, 1 TB Parmesan, and vegetables. Fold over the other side, pressing edges tightly to seal. Cut three slits in the dough on top of each calzone. Bake 12 to 15 minutes or until tops are lightly browned. While the calzones are baking, warm the rest of the pizza sauce and serve over the calzones.

March 2009--Granola and Granola Bars

2009-03-03T16:54:00.000-08:00

I recently went to a cooking class about making your own healthy breakfast foods. I loved this recipe for granola--especially because honey was used as the sweetener and there was no oil. It was also dirt cheap to make and Kameron loved it. Give it a try!

Granola

8 cups rolled oats (I used half quick oats and half rolled oats)
1/2 bag coconut (about 7-8 oz)
1 cup nuts (I use pecans--yum!)
1/2 tsp salt
1 tsp cinnamon
1 cup honey (you can use less if you want less clumps--about 1/2 cup)
1 cup sunflower seeds
1-2 cups raisins or dried cranberries (don't add raisins until after granola is baked)

Combine all ingredients except the raisins or cranberries. Spread on cookie sheet and bake at 350 for 15 minutes or until lightly toasted brown on top. Let it cool completely then spread raisins or cranberries over the top. They will get mixed in as you use a spatula to put granola into an airtight container. There are many ingredients that you can add to the basic recipe above for more protein or fiber such as: oat bran, wheat bran, whole or ground flax seeds, sesame seeds, dry milk powder, etc.

Granola Bars

I got this recipe for granola bars from Jenny in my ward who taught a class this month on food storage. We were able to sample some recipes that were made from food storage items. I made these granola bars for the class and then made another batch tonight--I highly recommend these. They taste like oatmeal chocolate chip cookies but I feel better about eating them because they're labeled "granola bars." It's gotta be healthy, right?

Granola Bars

2 cups oats
1 cup brown sugar--you can reduce the amount of sugar; I usually use a 1/2 c.
1 cup whole wheat flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1 tsp salt
1 tsp vanilla
1/2 cup honey
Mix-ins like chocolate chips, dried fruit, nuts, etc. I used 1 cup chocolate chips, 1 cup coconut, 1/2 c. sunflower seeds, and 1/4 c. wheat germ.

Mix all the ingredients and press into greased 11x13 pan. Dough will be very dry and crumbly, but press until dough forms with pan. Bake at 325 for 15-20 minutes or until edges are browned. Take out and let cool entirely. Hint: Cut the granola bars before they are completely cool. They get stiffer as they cool and harder to cut! I made this mistake the first time and was trying the chisel the granola bars into strips.

February 2009--Vegetarian Korma

2009-02-02T15:01:00.001-08:00

For Christmas Eve, the Barnett side of the family ordered Indian food. It was absolutely amazing and I have been craving korma ever since. I found this great recipe for vegetarian korma. It is wonderful. Please try:

Vegetarian Korma (serve over rice)

INGREDIENTS
1 1/2 tablespoons vegetable oil
1 small onion, diced
1 teaspoon minced fresh ginger root
4 cloves garlic, minced
2 potatoes, cubed
4 carrots, cubed
1 fresh jalapeno pepper, seeded and sliced
3 tablespoons ground unsalted cashews
2 teaspoons salt
1 1/2 tablespoons curry powder
1 cup frozen green peas
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 (14 oz) can coconut milk
1 bunch fresh cilantro for garnish

DIRECTIONS
Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, and cashews. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
Stir peas, green bell pepper, red bell pepper, and coconut milk into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Serve over rice and garnish with cilantro to serve.

Recipe and picture came from allrecipes.com

January 2009

2009-01-09T18:45:00.001-08:00

My brother got me a great cookbook for Christmas called Quick Fix Vegetarian. Here is my favorite recipe from it so far. It is fast and easy to make. We have made them twice this week. Think mashed potatoes, peas, curry, mmm...

Potato "Dosadillas"

1 Tablespoon extra-virgin olive oil
2 tablespoons minced scallions or onion
2 cups mashed potatoes
1/2 cup frozen baby peas, thawed
1 1/2 teaspoons curry paste or powder, plus additional to taste
4 large whole wheat tortillas

Heat the oil in a small skillet. Add the scallions and cook until softened. Add the potatoes, peas, and curry paste and cook until well mixed and hot. If you like spicy food, add a little more curry to taste.

Divide the mixture evenly over half of each of the tortillas. Fold the tortillas over and place them, two at a time, in a large nonstick skillet or griddle over medium heat. Cook, turning once, until lightly browned on both sides. Keep them warm while you cook the remaining dosadillas. Serve them whole to be cut with a knife and fork, or cut them into wedges to eat out of hand.

Note: If you don't have cooked potatoes on hand, you can quickly microwave them and then simply mash them with a potato masher, adding salt and pepper and a little margarine. In a pinch, instant mashed potatoes can also be used (the curry flavor will mask the "instant potato" taste.

November 2008

2008-11-28T13:37:00.000-08:00

There was an amazing deal on red, yellow and orange peppers at the grocery store and I couldn't resist purchasing them. I found this amazing recipe for stuffed peppers on Allrecipes.com. Give them a try. The recipe calls for green peppers but I really enjoyed the other colors--especially red.

Stuffed Peppers

Ingredients:

1 cup water
1/2 cup uncooked Arborio rice (I used brown rice)
2 green bell peppers, halved and seeded
1 tablespoon olive oil
2 green onions, thinly sliced
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 teaspoon salt
1 pinch ground black pepper
1 tomato, diced
1/2 cup crumbled feta cheese

Directions

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
In a medium saucepan, bring water to a boil. Stir in the rice. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and set aside.
Place the peppers cut-side down on the prepared baking sheet. Roast 10 to 15 minutes in the preheated oven, or until tender and skin starts to brown.
While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.
Return to the oven for 5 minutes. Serve immediately.

October 2008

Tasty Lentil Tacos

I love Mexican Food! Here is a way I can still eat tacos:

Ingredients:

1 cup finely chopped onion
1 garlic clove, minced
1 teaspoon canola oil
1 cup dried lentils, rinsed
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
3 cups chicken or vegetable broth
1 cup salsa
12 taco shells
1-1/2 cups shredded lettuce
1 cup chopped fresh tomato
1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese
6 tablespoons fat-free sour cream

Directions:

In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender.
Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly. Stir in salsa.
Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream. Yield: 6 servings.

TIME: Prep: 10 min. Cook: 35 min.

September 2008

2008-11-28T13:35:00.000-08:00

Tofu Parmigiana

Here is a safe way to try tofu for the first time. I took this recipe from allrecipes.com but I changed it just a little to suit my needs. I usually dip the tofu slices in two beaten eggs before I bread them. Don't be afraid of tofu--I think you'll enjoy this recipe.

INGREDIENTS

1/2 cup seasoned bread crumbs
5 tablespoons grated Parmesan cheese
2 teaspoons dried oregano, divided
salt to taste
ground black pepper to taste
1 (12 ounce) package firm tofu
2 tablespoons olive oil
1 (8 ounce) can tomato sauce
1/2 teaspoon dried basil
1 clove garlic, minced
4 ounces shredded mozzarella cheese

DIRECTIONS

In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper.
Slice tofu into 1/4 inch thick slices, and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides.
Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.
Combine tomato sauce, basil, garlic, and remaining oregano. Place a thin layer of sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tablespoons Parmesan.
Bake at 400 degrees F (205 degrees C) for 20 minutes.

August 2008

Spinach Lasagna (recipe and picture from Kraftfoods.com)

2 eggs, beaten

1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

3 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided

1/2 cup KRAFT Grated Parmesan Cheese, divided

1 jar (26 oz.) spaghetti sauce, divided

HEAT oven to 350°F. Mix eggs, cottage cheese, spinach, 2 cups mozzarella and 1/4 cup Parmesan.

LAYER 1 cup spaghetti sauce, 3 lasagna noodles and 1/2 the cottage cheese mixture in 13x9-inch baking dish. Repeat layers. Top with remaining noodles, sauce and cheeses.

BAKE 45 min. or until heated through. Let stand 10 min. before serving.