Posted in Recipes

Vegetarian White Bean Soup

This recipe can be added to or you can just keep it simple, either way it is so good and can be done in a crock pot for busy cool nights.

For todays recipe some of it came from an old vegetarian cook book I had by Linda Fraser. You may use can or already cooked beans for this, the amounts are up to you but this gives you an idea and it serves about 6.

1-2 cans of white beans any type will be good or if fresh cooked beans 1 1/2 Cups

1 Bay Leaf

Olive Oil

1 Medium Onion diced

3-4 cloves of Garlic diced

1-2 carrots chopped into bite-sized pieces

1 Celery diced

3 Medium Tomatoes finely chopped ( you may want to peel them)

1 Teaspoon Thyme Leaves or if dried 1/2 Teaspoons

Salt and Pepper to taste

3 Cups of Vegetable broth/stock

If using dried beans, soak overnight then cook them for about 1-2 hours prior to making the soup.

In large saucepan heat oil sauté onion, garlic, celery until fragrant ad tomatoes and carrots. cook a few minutes more add beans, water and seasoning. Bring to a light boil for about 15 minutes then for about 30 minutes or so on low. If using a crock pot you may just cook on low.

 

 

 

 

 

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Posted in Recipes

Quinoa Zucchini Casserole

I love casseroles! It’s a standing joke with my children on how much I love them and enjoy coming up with new ideas for them, it’s probably the one thing they don’t miss about my cooking now that they are grown.

The other evening as I went to make some stuffed zucchini I thought why not have a casserole instead.

Todays recipe is what I came up with. I didn’t take a picture because I was so wrapped up in cooking that I forgot but this recipe is defiantly one to try on a cool evening.

4 Cups shredded Zucchini

1 Cup cooked Quinoa

1 small Onion

4 cloves of Garlic

1 small can of diced Green Chilies

3 Eggs

1/2 Cup Plain Greek Yogurt

1 can of Cream of Mushroom Soup

1-2 Cups of Cheeses ( I used med cheddar)

1/4 Cup Bread Crumbs

Salt and Pepper to taste

In a 13×9 lightly greased pan grate zucchini. In small pan sauté onion and garlic until fragrant and translucent then add green chilies sauté a few minutes more.  Pour on top of shredded zucchini. Add egg mixture then stir add rest of cheese and breadcrumbs. Bake at 350 covered for 30 minutes uncover back for about 30 minutes more.

(While the onion mixture is sautéing, in a bowl mix eggs, yogurt, 1/2 of the cheese, soup, salt and pepper.)

 

 

Posted in Recipes

Chickpea Pot Pie

Pot Pie is one of my favorite dishes to make and eat when the weather starts to get cold.

I have done a wide variety of variations but always found when my kids were young that I would sometimes end up making one with meat and one without so when I realized my son who eats meat loves chickpeas my lightbulb went off. I came up with todays recipe and it turned out to become my family’s favorite type of pot pie.

Chickpea pot pie:

2-3 Potatoes washed and cut up in bite sized pieces ( depending on the size you may need more or less)

1-2 Carrots washed and cut up in bite sized pieces

3 Green Onions diced

4 cloves of Garlic

Salt, Pepper, onion and garlic powder to taste

1/4 Cup of Butter

2-4 Tablespoons of flour

1/2 Cup of shredded Cheddar Cheese

1/4 Cup plain Greek Yogurt

2 Cups of Veggie stock

1/2 – 1 Cup of Milk

1 Can of chickpeas rinsed and drained

Cut the potatoes and carrots just until almost done then drain. In pan melt butter and sauté onions and garlic then add flour to make a nice rue. Add veggie stock and milk stirring all the while until thicken then add the rest of the ingredients adding the cheese last. Stir until cheese is melted. Take of heat pour into crust. Bake at 375 for about an hour

Basic Pie Crust:

2 Cups of Flour

Pinch of Salt

1 Cup of Shortening

1/2 Cup of cold water

For the crust to be flaky it is always best to cut in the shortening really well before adding water. (Your flour, salt, shortening mixture before water should look like rocks you put in a fish tank.) Add water slowly, you may not need the full amount. The crust is best when refrigerated for at least a few hours.

 

 

 

 

 

 

 

Posted in Recipes

Tofu Chocolate Chip Cookies

Friday was the first day of Autumn and with it comes a great time of year to bake. The cooler weather just adds to the fun of baking plus it’s always so nice to have the sweet smells in the air as it warms up a house.

Todays recipe it a hybrid cookie its a combo of my daughters awesome chocolate chip cookies and mine.

1 Cup of Coconut oil or Apple sauce

1 Cup of Sugar plus 2 Tablespoon of Molasses

4 Tablespoon of firm Tofu

1 Teaspoon of Vanilla

2 Cups of Flour

1 Tablespoon of coco powder

1/2 Teaspoon of Baking Soda

Pinch of Salt

12 oz of Chocolate Chips

 

Blend the moist ingredients then add your dry stirring well. Spoon onto cookie sheets and bake at 350 for 8-10 minutes.  Take out of oven letting them cool for a few minutes on the cookie sheet then transfer to a cooling rack or I like to use a paper sack.

 

Posted in Recipes

Skillet Phyllo Pie With Butternut Squash, Kale, and Goat Cheese

 

moms rec

Ingredients
3 tablespoons olive oil, plus more for brushing
2 medium red onions, finely chopped
1/2 small butternut squash (about 1 pound), peeled, cut into 3/4-inch pieces
1 1/2 teaspoons chopped thyme
1/2 teaspoon crushed red pepper flakes
1 bunch Tuscan kale, ribs and stems removed, thinly sliced crosswise
2 large eggs, beaten to blend
3 ounces Parmesan, grated
1 teaspoon finely grated lemon zest
Kosher salt, freshly ground pepper
8 ounces frozen phyllo pastry, thawed (half a 1-pound package)
4 ounces fresh goat cheese or feta, crumbled

Preparation
Place a rack in lower third of oven; preheat to 400°F. Heat 3 Tbsp. oil in a large ovenproof skillet over medium. Add onions and cook, stirring occasionally, until softened but not browned, 6–8 minutes. Add squash and cook, stirring occasionally, until almost tender, 8–10 minutes. Mix in thyme and red pepper flakes and transfer to a medium bowl; let cool. Wipe out and reserve skillet.
Add kale, eggs, Parmesan, and lemon zest to squash mixture and gently mix to combine; season with salt and pepper. Layer phyllo sheets inside reserved skillet. Spoon kale-and-squash mixture into phyllo and dot top with goat cheese. Brush edges of phyllo lightly with oil and fold over filling, overlapping slightly, leaving center exposed.
Cook pie over medium heat until bottom of pastry is just golden (carefully lift up on one side with a heatproof rubber spatula so that you can take a peek), about 3 minutes. Transfer skillet to oven and bake pie until kale is wilted and tender and phyllo is golden brown and crisp, 20–25 minutes. Let pie cool in skillet at least 15 minutes before slicing into wedges.
Do Ahead
Pie can be baked 6 hours ahead. Let cool; store uncovered at room temperature.

Todays recipe came from my mom who got it from Anna Jones Bon Appétit November 2016

My mom made this the other night for dinner. It was so good I thought I would share her hard work. Thank you Mom!

Posted in Recipes

Zucchini Cake

With the tail end of summer here a lot of us are enjoying the last little bit our gardens have to offer.

Or if you planted too much zucchini you might be running out of things to use this wonderful little squash that seems to keep giving.

Todays recipe is an old recipe, I’m not even sure where it came from other than its has been passed down. I enjoy this oldie but goody and maybe you will too. If you have had this before maybe its been awhile but it is worth trying again.

Cake:

2 1/2 Cups of flour

2 Cups of sugar

1 1/2 Teaspoon ground cinnamon

pinch of salt

1/2 Teaspoon of baking powder

1/2 Teaspoon of baking soda

1 cup of apple sauce

4 eggs

2 Cups of shredded zucchini

A handful of chopped nuts ( optional )

Frosting:

1 package plus 1/4 Cup of soft cream cheese

1 Tablespoon milk

1 Teaspoon of vanilla

2 Cups of powder sugar

 

In mixing bowl add dry ingredients, you may want to mix your wet ingredients in a different bowl, if using the same bowl add applesauce, eggs then zucchini and mix well. Fold in nuts then pour in a greased 9×13 pan. Bake at 350 for about 35-40 minutes.

While you are waiting on your cake to cool mix up frosting by beating the cream cheese, milk, vanilla until smooth then fold in the powder sugar and mix well.

Frost your cooled cake and store in the refrigerator.

 

 

 

 

 

 

 

 

Posted in Recipes

Pork Roast Marinade

I had my family over for Sunday dinner and what fun it was. I wanted something that I haven’t made in a long time or I wanted to try something new. I went with the new thanks to my son who came up with this idea.

Since some of my family eat meat this is a great marinade for pork but I did it for Tofu and it was great.

My son and I are what you call an estimate kind of cooks. when you make this you may need to add or maybe use a little less depending on your taste or amount of guest you are cooking for.

Use the 3-1 ratio for this ( 3 part oil and 1 part vinegar)

Olive Oil

Vinegar

1/4 cup Orange juice

1 Tablespoon of Lemon juice

1 Teaspoon of Lime juice

4-5 cloves of garlic diced and minced

Cilantro diced the amount is up to your taste, I like it so I used about a 1/4 cup

Italian Basil and Oregano diced ( after it is diced about 1-2 Tablespoon)

1 Tablespoon of mint diced

Sea Salt, Fresh Black Pepper, Cumin, Chili Powder to taste

Because I did this for pork and Tofu I made two batches plus I used two different containers.

In a large bag or container with a lid mix the above Ingredients add you pork roast or Tofu. ( Don’t forget if you are using tofu always remove all liquid from the tofu before you marinate. I do this by slicing the tofu in the desired size then placing tofu on a towel then covering the tofu before I place a heavy object on top for about 15 minutes.)

I marinated both over night. Next day I grilled the roast. Always follow the directions to cook the pork  for the size you have. I placed my tofu squares on at the last 15 minutes flipping only once. I had black beans, rice and white corn tortilla ( I grilled them quickly to warm them up) but any side dish will be great.

 

 

 

 

 

Posted in Recipes

Black Bean, Quinoa and Eggplant Tacos

I  know  that there are a lot of recipes for black bean and quinoa tacos but I love to grill my marinated eggplant that seems to work so nicely with the black bean and quinoa plus grilling white corn tortillas at the end to warm them as well as giving a nice char makes this a nice summer grilled taco.

For the marinate think 3-1 ratio with your oil to vinegar. The amounts are up to you depending on the amount of eggplant you are using and always season per your taste.

Eggplant washed, peeled and sliced into small strips

Olive oil

Rice Vinegar

Garlic diced and minced

The following seasoning will give a nice southwest flavor to the eggplant.

Red chili powder, ground cumin, onion powder and finally just a pinch of cayenne pepper.

Mix the above ingredients in a zip lock bag or container that has a lid. Let eggplant set in marinate for at least 6 hours.

While the eggplant is marinating cook your choice of quinoa per package directions.

I use canned or freshly cooked black beans depending on what I have on hand. Place black beans in foil next take cooked quinoa and put on top of beans then add 3-4 garlic cloves that are diced and a handful of green onions diced placing both on top with a splash of lime juice. Fold the foil so that it is completely closed because this will go on the side of the grill to stay warm as you cook your eggplant.

On hot BBQ grill place marinated eggplant, cook until it looks cooked and you have nice grill marks.

As you are cooking eggplant lightly grease both sides of white corn tortillas with your choice of oil( I like to use coconut oil) then when the eggplant is half done start placing you tortillas on the grill. This wont take long and you will want to put the tortillas in foil to keep warm.

When the eggplant is done. Assemble your taco using the quinoa and black beans as your base then place eggplant on top.

I like to add avocado, salsa and plane Greek yogurt on top. Then enjoy your taco. This meal is great when camping or just a BBQ with minimum clean up.

 

Posted in Recipes

Spaghetti Squash with Lentil Balls

I love anything pasta but from time to time I will take a brake and substitute spaghetti squash for my pasta.

Spaghetti Squash is harvested in the early fall and maybe I am getting a jump on all things fall but its a great time to start thinking of all those great fall recipes.

I have found a great way to cook spaghetti squash, all you need is your crock pot. Wash it slice it in half then put the squash cut side down in a small amount of water. Turn on low for 3 hours.

While you have your squash cooking

Lentil Balls:

Preheat oven to 350 While the oven is getting hot put your baking sheet in the oven with a small amount of oil on your baking sheet this will make your lentil balls nice and crispy on the outside.

1 1/12 cup cooked lentils ( any color)

1/4 cup of bread crumbs

1 egg

1-2 Tablespoon of coconut oil

Per your taste – Garlic, basil, oregano, parsley, onion powder, salt and black pepper

Mix together smashing the lentils some what. Roll into balls, place lentil balls on hot baking sheet. Cook for about 45 minutes turning them after about 20 minutes. Cooking times may vary depending on the size.

Marinara Sauce:

1-2 8 oz cans of low sodium tomato sauce

3-4 cloves of garlic minced

1 small onion

Olive Oil

Oregano, Parsley, Basil, salt and black pepper. The amounts are up to you and depending on how many cans of tomato sauce you use.

In sauce pan sauté garlic and onion in olive oil add herbs, salt and pepper sauté a few minutes longer then add tomato sauce. Simmer on low for the remainder of the time it takes for you spaghetti squash to cook.

When it has been 3 hours or your squash is soft take the squash out of crock pot. With a fork scrape out the flesh of the squash onto a platter, place the lentil balls on top then the marinara sauce. Sprinkle with parmesan cheese and enjoy.

 

 

Posted in Recipes

Guacamole Deviled Eggs

One part of summer that I enjoy is all the BBQ and picnics with such a lade back atmosphere mixed with all sorts of creative food.

Sometimes I like to bring traditional recipes with a twist. Todays recipe is just that. My grandmother never had a family gathering without deviled eggs. So when I am having a picnic or BBQ I usually have them but growing up in the southwest had me think of combining them with my favorite dip and that’s todays recipe.

One dozen hardboiled Eggs

2-3 Avocados (depending on size)

1 Tomato

3-4 cloves of Garlic diced and pressed

1 Lime ( juiced)

4 green onions

The following seasoning per taste – red pepper, cumin, Salt and black pepper

 

For the deviled eggs, peel eggs and slice in half placing them on a platter but saving the yolk in a bowl.

In the bowl with the yolks add the avocado with the yokes making a paste. Now add the rest of the ingredients blending all together.

To assemble take the eggs you sliced and fill with the avocado/yoke mixture. This will make a good amount and sometimes I have a little left which I love to make a sandwich with.