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
Friday, April 1, 2011
Wednesday, March 30, 2011
March 2011-Sandy's Macaroni
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.
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.
Tuesday, February 1, 2011
February 2011-- Squash Casserole
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.
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.
Saturday, January 1, 2011
January 2011--Chickpea Sandwich Filling
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.
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.
Wednesday, December 1, 2010
December 2010--Spinach Manicotti
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.
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.
Tuesday, November 30, 2010
November 2010--Raviloi with Broccoli and Red Peppers
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.
Sunday, November 7, 2010
October 2010--Drive-In Walnut Burgers
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!
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!
Sunday, September 19, 2010
September 2010--Curried Walnut Rice Sald
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
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
Sunday, August 15, 2010
August 2010--Macaroni and Cheese with Secret Silken Tofu Sauce
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!
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)
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!
Thursday, August 12, 2010
July 2010--Baked Oatmeal
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.
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.
Sunday, June 6, 2010
June 2010--Baked Orzo with Broccoli and Cheese
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.
Thursday, May 27, 2010
May 2010--Portobello Mushroom Sandwiches with Lemon Garlic Mayonnaise
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.
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.
Monday, April 19, 2010
April 2010--Vegetarian "Meat" loaf
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.
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.
Friday, March 12, 2010
March 2010--Farmer's Market Quesadillas
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
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
Wednesday, February 3, 2010
February 2010--Taco Casserole
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.
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.
Friday, January 1, 2010
January 2010--Sweet Potato Fries
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!
Friday, December 11, 2009
December 2009--Baked Ziti
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.
* 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.
Tuesday, November 10, 2009
November 2009--Spinach Artichoke Calzones
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.
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.
Monday, October 5, 2009
October 2009--Applesauce Muffins
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
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
Tuesday, September 8, 2009
September 2009--Tamale Pie
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.
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.
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