Posted in Recipes

Vegetarian Pierogie Lasagna

Winter has come back for a quick hello, it made me think of a warm comfort food dish for today.

I didn’t grow up eating pierogies but found out how good they are when I had them home-made as an adult. I love lasagna and enjoy a good pierogie so this a great marriage of the two.

Vegetarian bacon ( made from tofu or  store bought)

6-8 medium Potatoes

9 Lasagna noodles

2 cups of Cheddar Cheese or per your taste

1 small onion or 5 green onions

2-3 cloves of garlic

Milk, Greek yogurt, chives for making the mashed potatoes

 

Wash, peel and cut potatoes, cook them until done. Drain and return potatoes to the pot mash them adding the milk, Greek yogurt, chives and butter. You want them nice and creamy.

While the potatoes are cooking dice onion and garlic, crumble vegetarian bacon in pan. Cook until onion is clear and bacon is done.

In another pot cook lasagna noodles per package directions

To assemble you will need a 13×9 lightly greased pan.

Spread the mashed potatoes on the bottom of pan place cooked lasagna noodles on top of mashed potatoes, spread onion, garlic bacon mixture on the noodle then sprinkle with cheese. Continue layering until last noodle then spread the remainder of the mashed potato on top and sprinkle with cheese.

Bake at 350 for 35-45 minutes

 

 

 

 

 

 

Posted in Recipes

Roasted Chickpea and Beet Pita Pockets

I can’t believe it is June! I enjoy this month so much. All the fruits and vegetables at the farmers markets make it a great time to try new fresh and so very easy recipes, plus it is nice enough to enjoy the summer weather, unlike the dog days of summer.

I have found  I really enjoy roasted beets. I never thought I would like them as much until I tried a fellow bloggers (Cooking with a Wallflower) Roasted Beet and pasta dish.

I combined my new love of roasted beets with roasted chickpea and that is how todays recipe came together.

 

To Roast Beets:

Beets

Coconut oil

Sea salt and pepper to taste

Wash and slice beets, Place clean beets on a cookie sheet that is lined with foil or parchment, this will save your cookie sheet from becoming a beautiful color. Pour coconut oil on them (just enough to coat) then sea salt and pepper.

Bake at 400 for 30-40 minutes

Roasted Chickpea:

1 12oz can of chickpea ( washed and drained)

Turmeric, Curry, Sea salt, pepper and garlic powder per your taste

Coconut or Olive Oil

Place chickpeas on cookie sheet coat with oil add seasoning.

Bake at 400 for about 30 minutes

I roast both together but checking about half way through incase you need to stire the chickpea or flip the beets. While roasting the veggies I make a quick dressing from some hummus.

Hummus dressing:

1/2 cup Hummus

1-2 Tablespoon of diced garlic in oil

1-2 Teaspoon of lemon juice

1 Tablespoon of soy, almond or cashew milk

Mix all together keep refrigerated

I know this might sound like a lot of prep work but its worth it. I like to do it all ahead of time so when I come home and need a fast dinner I just get it all out then assemble the pita pocket, top with hummus dressing and nuts.

Pita bread ( I use flax, oat bran and whole wheat )

Roasted Beets and Chickpeas

Shredded Lettuce ( I like a nice assorted spring mix )

Jicama ( pealed and diced)

Tomato (diced)

Mixed nuts

Hummus dressing

 

 

 

 

Posted in Recipes

Dingo’s Pupsicles

It is Memorial day and some might only think of it as the start to summer. This recipe does help give our pets a nice treat and a great way to cool down but I would like to thank all the soldiers that paid the ultimate price for my freedom.

Dating back to the end of the Civil War. In the spring time people began to show up at the graves of all the soldiers. They would clean them up from winter and pay their respects by leaving flowers, it became a day know as “A day of remembrance” but then in the early seventies it became Memorial day. So thank you to all the men and women who gave their all.

 

First recipe

Peanut butter and banana pupsicle

1 Ripe banana

1-2 Tablespoon of peanut butter

1 Tablespoon of flax-seed ( great for skin and coat)

1-2 Tablespoon of plain low-fat Greek yogurt

Mix all ingredients together, place in a silicone mold then freeze over night. If you do not have a mold then you may scoop small amount of the mixture onto a cookie sheet and freeze over night. After the pupsicles are done place them in a freezer bag.

 

Second Recipe

Peanut butter pupsicle

1/4 cup of peanut butter

1 cup of water

Your choice of the following  safe veggie/fruit for dogs:

Pumpkin, sweet potato or apples

Ice cube trays

Cut and peel your veggie or fruit that you chose. Mix peanut butter and water together.

Put the cut up veggie/fruit on the bottom of ice-cube trays, pour peanut butter water over. Place in freezer until frozen. When frozen place your pupsicle in a freezer bag.

 

 

Posted in Recipes

French bread Pizza

I might have used all my energy early on Saturday making dog treats for my girl ( see the recipe of Dee’s pumpkin cookie recipe on my blog) or maybe I was just feeling lazy because of my allergies that were reminding me of all that was in full bloom but when it came to dinner that night I didn’t want to cook and I didn’t want to spend the money ordering out so I used up what I had.

I had French bread that needed used up plus cheese and few other things that are not healthy but are tasty and sometimes with in reason are so good to just have for dinner.

I came up with this recipe as a way to have pizza and use up what I had on hand.

1 loaf of French bread

1 small can of tomato sauce

Cream cheese

Pesto

Fresh basil, parsley and oregano

Grated cheese ( any you have will do but I used provolone, cheddar and mozzarella )

Any toppings you like or have on hand will do.

 

I used up my jalapeno peppers sliced, pineapple and fresh spinach.  I think Jalapeno and pineapple work well together because you get the sweet and spicy.

Now to assemble the pizza

Slice French bread length wise, spread the cream cheese on both halves like you butter toast. Next spread pesto on top of the cream cheese then add the tomato sauce fresh herbs, sprinkle with cheese, your toppings and more fresh herbs.

Bake at 350 for about 30 minutes

 

 

 

Posted in Recipes

Dee’s Pumpkin Cookie

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I should explain that Dee also known as Dingo is my one and only baby girl who just happens to be my dog but to me she is family.

I am always looking for healthy treats to make for her and if you look on the web like I have there are no lack of recipes for dog treats. I have combined those I found and catered them more to her taste and what vegetarians say are good for dogs.

Dee loves carrots and pumpkin so in this recipe I have combined them.

 

1 can of pumpkin puree

2 cups whole wheat flour

1/4 cup of oats

1/4 cup of shredded carrots

1-2 Tablespoon of peanut butter

1 egg

A pinch of cinnamon

Mix the above ingredients, place balls on ungreased cookie sheet press down with fork to make a design.

Bake at 400 for 30-35 minutes

I also just roll and press them in my hand to form desired shapes or you may like to roll them out and use any cookie cuter shape you prefer.

 

Posted in Recipes

Eggplant and Lentils

When I find new recipes for eggplant and lentils to try it is always fun. I also enjoy making my own up or combing them. Sometimes it works and then there are other times when its a lesson.

Over the weekend I made eggplant and lentils with so much left over I could have fed a small village, even though I was just cooking for my self it turned out so good I thought I would share what I did today.

I used red/yellow lentils but its your preference or like me what you have on hand always works.

1 Eggplant

1-2 cups of Lentils cooked

1 cup of Veggie broth

1/2 – 1 cup of plain Greek Yogurt

1 Tomato

2-3 Garlic cloves

1-2 Tablespoon of coconut oil

The following seasoning per your taste

Turmeric, Curry powder, Red Pepper flakes, Cumin powder, Salt and Black Pepper

 

To cook the lentils. Wash them well then add twice the amount of water, cinnamon stick, sage and bay leaf. Cook for about 20-30 minutes.

While lentils are cooking cut up eggplant and sprinkle with salt and Turmeric and set aside until lentils are done.

When lentils are done pour them into a bowel then in the pan add coconut oil sauté garlic and eggplant( no need to wash the salt and turmeric off, it gives it great flavor). While sautéing the eggplant mix the veggie broth and Greek Yogurt. When eggplant is almost done add cut up tomato, lentils to pan then veggie broth mixture and seasoning. cook together only a few minutes more.

I serve this over rice for a complete meal that is a healthy dish but still gives that comfort food feel.

 

 

Posted in Recipes

Tofu Tacos

I really enjoy tofu it is so versatile and I don’t mind the texture but I know many who just can’t get over it.

I have made tofu tacos since my children were so little now they are grown adults that still enjoy this recipe, even my meat-eating son likes these better than meat tacos!

I don’t freeze my tofu for this recipe but those of you that have a hard time with the texture may like to do that step. I just pat dry all the moisture out of my tofu that I can with a towel then cut it into small bite sized pieces for todays recipe.

To Freeze tofu:

This will take about 15-20 minutes to prep but you may find it worth doing because you may keep it in the freezer up to five months.

Drain all water out of tofu.

I recommend using cheese cloth but if you have paper towels they work too. Place cheesecloth or paper towel on a flat surface such as a cutting board. Put drained tofu on the cheesecloth/paper towel then cover with cheesecloth/paper towel, finally place a heavy object on top for about 15 minutes. This will remove all remaining moisture.

After the 15 minutes place tofu in a freezer bags, make sure all air is out of the bags.

Don’t get alarmed when you see the frozen tofu’s color it will change to some form of yellow depending on the brand you use. Remember to always thaw tofu before cooking.

Tofu Tacos:

Extra Firm Tofu cut into small pieces ( the amount depends of the size and appetites of those eating but one block serves 2-3 people)

4-5 cloves of garlic diced

1 small onion chopped

1-2 green chilies chopped

1 Tablespoon cumin

1 Tablespoon red chili powder

1 Teaspoon veggie bouillon

1 8oz can tomato sauce

1 Tablespoon olive oil

Black and white pepper to taste

Tabasco sauce according to taste

Place olive oil in frying pan then add tofu, garlic, onion green chilies sauté let tofu get nice and crispy brown. add seasoning, veggie bouillon, tomato sauce and tabasco. Let simmer then serve on hard or soft taco shells top with the ideas below.

Taco toppings:

Grated Cheese

Lettuce, Tomatoes, Avocados and Cilantro chopped.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Posted in Recipes

Lasagna

I know most enjoy doing different takes on family recipes for lasagna but I thought for today I would share the basic lasagna I do.

It is not an earth shattering recipe but just my basic go to old stand by. What makes me want to share is more about the noodle.

A while back I was in the store looking for my whole wheat lasagna noodle when lo and behold I found Delallo whole wheat oven ready noodles.

This might not sound so great and I never got on the ban wagon of oven ready noodles but I thought I would give them a try. I am so glad I did, they are awesome!

So today I thought I would share this great find incase some of you have not heard about them. The amount of the ingredients below depend of the size you want to make so it’s just an out line of lasagna.

1-2 boxes of Dellallo 100% organic whole wheat lasagna oven ready noodles (one box makes about 9 servings)

Marinara sauce

4-5 cloves of garlic (diced)

Fresh basil and parsley ( any kind of basil , it is up to your taste)

Salt and pepper to taste

Baby Spinach washed and patted dry

Ricotta cheese ( or low-fat cottage cheese)

1-2 cups mozzarella cheese

1/2 to 1 cup parmesan cheese

In bowl add Ricotta ( or cottage cheese) garlic,  basil, parsley, salt and pepper.

In a 13×9 pan put a small amount of sauce in the bottom of the pan, spread noodles over the sauce start to layer ricotta or cottage cheese mixture, spinach, followed by the mozzarella parmesan cheese. Repeat layers add sauce and final bit of cheese, cover and bake at 350 for 40 minutes.

 

 

 

Posted in Recipes

Eggplant Parmesan

I just love eggplant it was not love at first sight so to speak. Growing up I was the one that would be the last at the table because I had an appetite of a football team, so to me eggplant was just something to fill my stomach, I did not appreciate how great it was until I got older. It was a taste that grew on me.

I  enjoy eggplant parmesan made ” the correct way” but I try not to eat or make fried foods to often so I bake the eggplant instead of frying it. I also have a love affair with cheese so I add a few different ones, yes I know counterproductive with trying to be healthy and not eating fried foods but what can I say, I love cheese.

Depending on your family size you might need to make more or less. I make it just for me and love warm ups, so it’s all up to you.

To draw the moisture out of the eggplant and some say the bitterness. Cut up the eggplant put on a cookie sheet or large platter sprinkle with salt on both sides. Let set for about 30 minutes rinse and pat dry. I have done this and left this step out, to me it’s not a noticeable difference.

Eggplant

Marinara sauce ( I make mine but any from the store you like works great)

1-2 cups breadcrumbs

1/4 cups nutritional yeast flakes

1 egg

Parmesan, mozzarella and feta cheese

Pre heat oven to 450

Cut and peal eggplant set aside. Add breadcrumbs and nutritional yeast flakes to a bowl.  In a different bowl add egg and a tablespoon of water together and mix well.

Now dip the eggplant in the egg mixture then roll in the breadcrumb mix, place on cookie sheet. Continue this until all eggplant is covered and on the cookie sheet.

Cook for about 30 minutes at 450 turning the eggplant half way.

In a casserole dish put in marinara sauce just enough to cover the bottom. Place backed eggplant on top of sauce add cheese then eggplant. cover with marinara sauce sprinkle with more cheese. Bake on a lower temperature at 350 for about 30 more minutes. When it is bubbling and the cheese is slightly brown you know it is done. Take out let cool, then enjoy.

 

 

 

 

Posted in Recipes

Veggie Tacos with Spanish Rice and Fresh Salsa

What a great weekend, even with storms that made me wonder if winter was still with us. I enjoyed cooking with my son. He has always been a pleasure to cook with but as he grew so has his skills in the kitchen and I  now wonder if the student has surpassed the teacher.

For a nice Saturday dinner we made these awesome veggie tacos, spanish rice and fresh salsa. Keep in mind you can change it up by substituting the veggies or peppers. This is just what I had on hand.

The Tacos wont take long so have your rice cooking  and your salsa done before you start them.

Spanish Rice:

1 cup Rice

2 cups of liquid total (1 3/4 cup veggie broth, 1/4 cup tomato sauce)

2 cloves of garlic diced

1/2 small onion diced

1 small green chili

1-2 Tablespoon of oil

cumin,chili powder salt and pepper to taste

In medium sauce pan  add oil then sauté rice, garlic, onion and chili until brown and Liquid and seasoning. Reduce heat cook about 20 minutes.

 

Veggie Tacos

Zucchini, yellow (summer) squash sliced

Yellow and green chili pepper sliced

Portabella mushrooms  (large and small) sliced

1-2 Tablespoon coconut oil

5 garlic cloves

Green onions

(seasoning to taste with cumin, salt, black and red pepper)

White or yellow corn tortillas

In skillet add oil then squash, garlic, onions and seasoning then sauté add the mushrooms last. When veggies are done spoon on the tortillas top with salsa

 

Salsa

1 Jalapeno pepper ( If you want to lower the heat remove seeds)

2 Green and yellow chilies

3 Tomatillos

3 garlic cloves

1 small white onion

lime juice and olive oil (this is to taste as well)

Cilantro, salt and pepper to taste

Cut pepper, chilies, tomatillo,onion, garlic, cilantro then put them in food processor then add lime juice salt and pepper.

I don’t think this is hot but it adds a nice flavor and to the tacos.