 |
| Red Beans and Rice from Day By Day in Our World |
Red Beans and Rice
Green Beans with Coconut
White Bean and Tuna Salad
Polish Mushroom and Barley Soup
Sweet Potato, Sausage, and Kale Soup
Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. Show all posts
MMMMonday - Bean Round-Up for Bean Day!
I was checking to see what today was for a question on Monday Quiz About Me... and lo and behold it's Bean Day! Aren't you excited? I actually love me some beans so I put together a few of my favorite bean recipes and asked my friends to share a few of theirs too:
Red Beans and Rice
Green Beans with Coconut
White Bean and Tuna Salad
Polish Mushroom and Barley Soup
Sweet Potato, Sausage, and Kale Soup
Red Beans and Rice
Green Beans with Coconut
White Bean and Tuna Salad
Polish Mushroom and Barley Soup
Sweet Potato, Sausage, and Kale Soup
MMMmonday - Pizza, Pizza and More Pizza, a round-up of favorites!
One of our go-to meals that everyone loves is pizza and with back to school coming up for us this week, I thought it would be a good time to go around the blogosphere and check out some great and different Pizza recipes!
Let's start with some dough ... cause it's tough to make pizza without a crust:
Quick and Simple Yeast Pizza Crust
Heather's No Yeast Pizza Crust
Gluten-free Pizza Crust
Bread Maker Pizza Dough
Cauliflower Crust Pizza
Gluten-Free Cauliflower Pizza Crust
Pizza Made at Home
Let's start with some dough ... cause it's tough to make pizza without a crust:Quick and Simple Yeast Pizza Crust
Heather's No Yeast Pizza Crust
Gluten-free Pizza Crust
Bread Maker Pizza Dough
Cauliflower Crust Pizza
Gluten-Free Cauliflower Pizza Crust
Pizza Made at Home
MmmmMonday: Scrambled Egg "Muffins" with a Greek twist
A friend of mine made this for a playdate a few months back and I meant to start making it then, but with the holidays, this recipe got put on the back burner... then I was reading Comeback Mama's blog and she was featuring her Healthy Egg Muffin recipe, which was so similar to A's... and I knew that I had to make a pan for my family to try...
I decided to change up the ingredient list to suit our family's needs, so mine looked like this:
12 eggs
1/4 cup feta cheese, crumbled
1/4 cup diced peppers
1/4 cup diced mushrooms
1/4 cup diced ham
1 tsp black pepper
Directions:
1. Preheat oven to 350F
2. Break all 12 eggs into a large mixing bowl and whisk until yolks are broken
3. Dump remaining ingredients into eggs and stir until combined.
4. Ladle egg mixture into greased or lined muffin pan (I used a 1/4 cup measuring cup) so that pan is 2/3 full
5. Bake for 18-20 minutes or until egg has set completely
I also made a second batch with diced tomatoes, feta, peppers and mushrooms... also yummy! They keep really well in the fridge, and I also tried freezing and microwaving for 45 seconds - that works too! Robyn eats hers right out of the fridge, cold...
This week I'm going to try these combinations:
Ham & Swiss
Florentine - Spinach & Mozzarella
4 Cheese - swiss, mozzarella, cheddar and feta
What would you add to your Scrambled egg muffins?
I decided to change up the ingredient list to suit our family's needs, so mine looked like this:
12 eggs
1/4 cup feta cheese, crumbled
1/4 cup diced peppers
1/4 cup diced mushrooms
1/4 cup diced ham
1 tsp black pepper
Directions:
1. Preheat oven to 350F
2. Break all 12 eggs into a large mixing bowl and whisk until yolks are broken
3. Dump remaining ingredients into eggs and stir until combined.
4. Ladle egg mixture into greased or lined muffin pan (I used a 1/4 cup measuring cup) so that pan is 2/3 full
5. Bake for 18-20 minutes or until egg has set completely
I also made a second batch with diced tomatoes, feta, peppers and mushrooms... also yummy! They keep really well in the fridge, and I also tried freezing and microwaving for 45 seconds - that works too! Robyn eats hers right out of the fridge, cold...
This week I'm going to try these combinations:
Ham & Swiss
Florentine - Spinach & Mozzarella
4 Cheese - swiss, mozzarella, cheddar and feta
What would you add to your Scrambled egg muffins?
MMMmonday - Goat Cheese and Roasted Red Pepper Lasagna
Lasagna is one of those meals that looks like you spent a ton of time on... and while it is a little more labor intensive than spaghetti, this is a great casserole! I always make a double batch and freeze the second one for later! You can also add some additional color by adding a spinach layer between the cheese and the red peppers - or changing the recipe up completely and substituting the spinach for the red peppers!
Goat Cheese Lasagna w/ roasted red peppers!
2 10-oz (280 g each) logs fresh (not aged) goat cheese - I usually find these near the deli counter
1/4 cup (60 ml) heavy cream
1/2 onion, chopped
1-3 cloves garlic, chopped
2 tsp (10 ml) dried oregano
Salt and freshly ground pepper to taste
2 cups (500 ml) tomato sauce
1 lb (450 g) lasagna noodles, cooked until barely tender
6 red bell peppers (capsicums), roasted, peeled, seeded,
and chopped
1/2 cup (125 ml) freshly grated Parmesan cheese
1. Combine the first six ingredients in a food processor or blender and process until smooth.
2. Start layering by spreading a small amount of the tomato sauce over the bottom of a lightly
greased 13 x 9 x 3-inch (33 x 23 x 8 cm) baking dish or lasagna pan. Place a layer of lasagna noodles on top, overlapping them slightly.
3. Spread one quarter of the goat cheese mixture over the noodles, top with one quarter of the roasted red peppers and 1/2 cup of the tomato sauce, and finish with 1/8 cup of the Parmesan cheese.
4. Repeat three times for a total of four layers, finishing with the tomato sauce and Parmesan cheese.
5. Cover with aluminum foil and bake in a preheated 375F (190C) oven until bubbly on top, about 30 minutes. Remove the foil and bake for 15 more minutes.
6. Remove from the oven and let rest 15 minutes before serving. Serves 6 to 8.
Goat Cheese Lasagna w/ roasted red peppers!
2 10-oz (280 g each) logs fresh (not aged) goat cheese - I usually find these near the deli counter
1/4 cup (60 ml) heavy cream
1/2 onion, chopped
1-3 cloves garlic, chopped
2 tsp (10 ml) dried oregano
Salt and freshly ground pepper to taste
2 cups (500 ml) tomato sauce
1 lb (450 g) lasagna noodles, cooked until barely tender
6 red bell peppers (capsicums), roasted, peeled, seeded,
and chopped
1/2 cup (125 ml) freshly grated Parmesan cheese
1. Combine the first six ingredients in a food processor or blender and process until smooth.
2. Start layering by spreading a small amount of the tomato sauce over the bottom of a lightly
greased 13 x 9 x 3-inch (33 x 23 x 8 cm) baking dish or lasagna pan. Place a layer of lasagna noodles on top, overlapping them slightly.
3. Spread one quarter of the goat cheese mixture over the noodles, top with one quarter of the roasted red peppers and 1/2 cup of the tomato sauce, and finish with 1/8 cup of the Parmesan cheese.
4. Repeat three times for a total of four layers, finishing with the tomato sauce and Parmesan cheese.
5. Cover with aluminum foil and bake in a preheated 375F (190C) oven until bubbly on top, about 30 minutes. Remove the foil and bake for 15 more minutes.
6. Remove from the oven and let rest 15 minutes before serving. Serves 6 to 8.
MMMmonday - Avocado, Carrot, and Orange Salad
This is one of those salads that impresses everyone... it's got great color, crunch and taste... plus, anything with avocado has to be good right?
Avocado, Carrot, and Orange Salad
2 Tbs (30 ml) seedless raisins
1/4 cup (60 ml) warm water
1 cup (250 ml) fresh orange juice
1/4 tsp (1 ml) crushed red pepper (or to taste)
1/4 tsp (1 ml) freshly grated ginger root
Salt and freshly ground black pepper to taste
2 cups (500 ml) coarsely grated carrots
2 large ripe avocados, chilled
3 Tbs (45 ml) fresh lemon juice
Soak the raisins in the warm water for 30 minutes, then drain.
In a small mixing bowl combine the orange juice, red pepper, ginger, salt, pepper, and carrots and stir to combine thoroughly.
Chill for at least one hour. Just before serving, slice the avocados in half and remove the pits. Leave the skin on, as the diners
will eat the salad out of it like a bowl. Sprinkle the exposed avocado flesh with the lemon juice. Using a spoon, mound the
carrot mixture on the avocado halves. Scatter the raisins on top.
Moisten with a little of the orange juice left in the bowl and serve immediately. Serves 4.
Avocado, Carrot, and Orange Salad
2 Tbs (30 ml) seedless raisins
1/4 cup (60 ml) warm water
1 cup (250 ml) fresh orange juice
1/4 tsp (1 ml) crushed red pepper (or to taste)
1/4 tsp (1 ml) freshly grated ginger root
Salt and freshly ground black pepper to taste
2 cups (500 ml) coarsely grated carrots
2 large ripe avocados, chilled
3 Tbs (45 ml) fresh lemon juice
Soak the raisins in the warm water for 30 minutes, then drain.
In a small mixing bowl combine the orange juice, red pepper, ginger, salt, pepper, and carrots and stir to combine thoroughly.
Chill for at least one hour. Just before serving, slice the avocados in half and remove the pits. Leave the skin on, as the diners
will eat the salad out of it like a bowl. Sprinkle the exposed avocado flesh with the lemon juice. Using a spoon, mound the
carrot mixture on the avocado halves. Scatter the raisins on top.
Moisten with a little of the orange juice left in the bowl and serve immediately. Serves 4.
MMMmonday - Potato and Goat Cheese Galette
If you are looking for a great way to perk up a meal either as a starter or as a side, you're definitely going to want to check out these fabulous little potato cakes!
Potato and Goat Cheese Galette
Potato and Goat Cheese Galette
MMMmonday - Honey Carrot Soup
Sometimes you want to begin your meal with something just a little sweet and this soup fits the bill perfectly... Although it is a chilled soup it is one that you can eat year round. This is yet another fabulous recipe that I got from The Chef at WWRecipes.com
Honey Carrot Soup
Honey Carrot Soup
MMMmonday - Chickpea Salad
I tried this recipe after seeing it in the Post and Courier, our local Charleston newspaper a few weeks ago and knew that I and to share it with you too! This makes a wonderful warm salad appetizer or can be used as a side dish too! I've included the recipe as it was originally printed and my substitutions (in red)
MMMmonday - Quick and Easy Spicy Pasta with Sweet Potato
I don't know about you, but December seems to be a time to rush everywhere! And while I love to rely on my crock pot, I can't make every meal in it, so I went looking for something new to try and came upon this fabulous Quick and Easy Spicy Pasta with Sweet Potato recipe on the Better Homes and Gardens website.
Quick and Easy Spicy Pasta with Sweet Potato
Quick and Easy Spicy Pasta with Sweet Potato
MMMmonday - Curried Lentil Stew
This is one of those fabulous crock pot recipes that makes your house smell fabulous and warms your insides on a cold winter's night.
Curried Lentil Stew
MMMmonday - Three Grain Pilaf
I love using my slow cooker... and this is a perfect side for any time of the year, but I especially like it in Autumn... this can be easily be vegetarian or vegan, or have that extra snap from using chicken stock.
Three-Grain Pilaf
Three-Grain Pilaf
MMMmonday - Roasted Sweet Potatoes with Rosemary
Having moved to the US fairly recently, I have never really gotten the concept of candied sweet potatoes for holiday meals. I much prefer this version that blends sweet with savory. Because of Wayne's nut allergies, I omit the pine nuts from his portion.
Roasted Sweet Potatoes with Rosemary (6 servings)
2 lbs sweet potatoes, peeled, cut in 1 & 1/2" pieces
3 lg. garlic cloves, coarsely chopped
1 Tbs chopped fresh rosemary
2 Tbs olive oil
1/2 C toasted pine nuts
2 Tbs chopped parsley
1 tsp salt
1/4 tsp ground pepper
In roasting pan, combine sweet potatoes, garlic, rosemary and oil. Toss to blend well. Roast at 375 for 50 min., or until tender,
turning occasionally. Just before serving, season with pine nuts, parsley, salt and pepper.
Do you have a favorite Holiday Recipe to link up? Or any other yummy recipe to share?
Roasted Sweet Potatoes with Rosemary (6 servings)
2 lbs sweet potatoes, peeled, cut in 1 & 1/2" pieces
3 lg. garlic cloves, coarsely chopped
1 Tbs chopped fresh rosemary
2 Tbs olive oil
1/2 C toasted pine nuts
2 Tbs chopped parsley
1 tsp salt
1/4 tsp ground pepper
In roasting pan, combine sweet potatoes, garlic, rosemary and oil. Toss to blend well. Roast at 375 for 50 min., or until tender,
turning occasionally. Just before serving, season with pine nuts, parsley, salt and pepper.
Do you have a favorite Holiday Recipe to link up? Or any other yummy recipe to share?
MMMmonday - Mushroom Stew
Even though it's still pretty darn warm here in Charleston, I've been craving comfort food and for me - that's stew, so I made up a big pot of this yummy vegetarian stew and pretended it was chilly outside...
Mushroom Stew
1/2 oz (14 g) dried porcini mushrooms
1 cup (250 ml) hot water
4 Tbs (60 ml) butter or olive oil
1 onion, finely chopped
2-4 cloves garlic, finely chopped
2-3 lbs (900-1350 g) assorted fresh mushrooms such as crimini, portobello, oyster, shiitake, or white button, trimmed and coarsely chopped
1 tsp (5 ml) chopped fresh sage
1 tsp (5 ml) chopped fresh rosemary
1 tsp (5 ml) chopped fresh thyme
1/4 cup (60 ml) dry sherry, Marsala, or Madeira (optional) and I usually omit
1 can (14 1/2 oz, 411 g) chopped tomatoes, drained
1 tsp (5 ml) balsamic vinegar
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish
Soak the dried mushrooms in the hot water until tender, 20 to 30 minutes.
Drain and strain the liquid through a paper towel or coffee filter and set aside.
Chop the mushrooms and set aside.
Heat the butter in a heavy pot over moderate heat and saute the onion and garlic until tender but not brown, about 5 minutes.
Add the mushrooms and saute until most of the liquid they release has evaporated, about 10 minutes.
Add the remaining ingredients and the reserved soaking liquid and bring to a boil. Reduce the heat and simmer uncovered for 10 minutes.
Garnish with chopped parsley. Serves 4 to 6.
Mushroom Stew
1/2 oz (14 g) dried porcini mushrooms
1 cup (250 ml) hot water
4 Tbs (60 ml) butter or olive oil
1 onion, finely chopped
2-4 cloves garlic, finely chopped
2-3 lbs (900-1350 g) assorted fresh mushrooms such as crimini, portobello, oyster, shiitake, or white button, trimmed and coarsely chopped
1 tsp (5 ml) chopped fresh sage
1 tsp (5 ml) chopped fresh rosemary
1 tsp (5 ml) chopped fresh thyme
1/4 cup (60 ml) dry sherry, Marsala, or Madeira (optional) and I usually omit
1 can (14 1/2 oz, 411 g) chopped tomatoes, drained
1 tsp (5 ml) balsamic vinegar
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish
Soak the dried mushrooms in the hot water until tender, 20 to 30 minutes.
Drain and strain the liquid through a paper towel or coffee filter and set aside.
Chop the mushrooms and set aside.
Heat the butter in a heavy pot over moderate heat and saute the onion and garlic until tender but not brown, about 5 minutes.
Add the mushrooms and saute until most of the liquid they release has evaporated, about 10 minutes.
Add the remaining ingredients and the reserved soaking liquid and bring to a boil. Reduce the heat and simmer uncovered for 10 minutes.
Garnish with chopped parsley. Serves 4 to 6.
MMMmonday featuring Mooney Farms Sun Dried Tomatoes
I have to admit, I've been keeping the Sun Dried Tomatoes from Mooney Farms a secret for longer than I should have, but the package arrived at the same time as a bumper crop of fresh tomatoes out of my pots, so I inconveniently put the Mooney Farms package into my pantry... I discovered it the other day and am now wondering why I waited so long!
I popped over to their website to find some great recipes and found several that Robyn and I wanted to try out - including Simple Guacamole and Sun Dried Tomato Greek Salad, but I had some yummy whole wheat pizza dough in my fridge waiting to be used, so I settled on making this:
Italian Calzones with Ricotta, Spinach, Olives and Sun Dried Tomatoes
Ingredients:
I popped over to their website to find some great recipes and found several that Robyn and I wanted to try out - including Simple Guacamole and Sun Dried Tomato Greek Salad, but I had some yummy whole wheat pizza dough in my fridge waiting to be used, so I settled on making this:
Italian Calzones with Ricotta, Spinach, Olives and Sun Dried Tomatoes
Ingredients:
- 20 ounces pizza dough (makes 4/5 oz. calzones) - I used whole wheat pizza dough
- 1/4 cup Bella Sun Luci extra virgin olive oil
- 16 ounces ricotta
- 8 ounces parmesan cheese, grated or shredded
- 1-box frozen chopped spinach, thawed and strained - I had a bag of fresh, so substituted that
- 6 ounces chopped kalamata olives or black olives - Robyn doesn't like olives so I left these out
- 2- (3.5 oz. bags) Bella Sun Luci sun dried tomatoes julienne, chopped into smaller pieces
- In place of the olives, I had some Roasted Peppers in oil in my fridge, so I julienned those.
- Salt and fresh cracked pepper to taste
- 1-2 Tbsp. flour for dusting
Directions:
- Pre-heat oven to 400º. Mix all ingredients together except the dough and oil.
- Lightly dust a cutting board (or surface you will be preparing the dough on) with the flour.
- Divide the dough into 4 equal pieces. Roll each piece of dough into an oblong (football) shape. Place filling into the front half of each dough circle.
- Leaving about an inch of dough bare int he front. Fold the back half of the dough over the filling to overlap the front. Press down the edge to seal. Starting from one end of the calzone very tightly curl/twist the front inch of dough one small piece at a time until you go across the whole calzone.
- It should end up looking like a twisted/braided edge. (see photo) Make sure to pinch both ends/corners so they are sealed.
- Brush a cookie sheet with half of the oil. With a spatula place each calzone on the baking sheet, and then use the rest of the olive oil to brush the top of each calzone.
- Bake for 20 minutes or until the calzone is browned on top and on the bottom (lift with spatula to check). Serve hot with our Bella Sun Luci Tomato Artichoke Pasta Sauce under each calzone or your favorite marinara.
I also got to try their amazing Sun Dried Tomato Pesto, Sun Dried Tomatoes in oil and their fabulous marinades and each of their products more than met my expectations - they were incredibly fresh and flavorful and really heightened our dining experiences! I have to say that my favorite (and most versatile) was the Tomato Pesto Sauce, which I added to so many dishes - Robyn's favorite way to use it was to add it to an alfredo sauce one night because she wanted something 'rose' instead - and it made a beautiful compliment!
On a side note, I learned that sun dried tomatoes are incredibly good for you! "They have 12 times more, ounce per ounce, the amount of Lycopene than a raw tomato!"
Research has shown that a diet rich in tomato products has long term health benefits. These benefits may include protection against such disease as prostate cancer, coronary heart disease and cataracts.
Mooney Farms has been but on a foundation of family values, quality and integrity and is the largest manufacture of sun dried tomato prodcts in the U.S. today!
Check out all of Mooney Farms products and then look for them in your favorite retailer,or even better - order direct from the source!
And now that I've shard my recipe this week, please add one of your own to the monthly linky:
MMMmonday - Baked Parmesan Tomatoes
One of the things that I've come to love about living in South Carolina is that I get two growing seasons for my tomatoes! After a bumper crop in spring, we let some of our tomatoes go to seed and now we're starting to enjoy the 'fruits' of our labors all over again....
MMMmonday - Back to School Lunch ideas
I was having a conversation with one of my MOMS Club friends about mixing up the ideas for school lunches and I thought I'd share a couple of our favorite recipes and ask you to also share your back to school recipe ideas!
One of the things that I love to do is to make wraps - they seem to travel better than traditional sandwiches and they're so versatile!
Veggie and Hummus Roll-up (per sandwich)
1 6 inch flour tortilla or flatbread
1 tbsp hummus
1small handful baby spinach or your favorite lettuce
1/4 tomato, chopped (or sun-dried tomatoes if you prefer)
a few pieces of julianned carrots
Spread the hummus over the tortilla. Add the veggies and roll!
______________________________________
Cantaloupe and Turkey Roll-up (per sandwich)
1 6 inch flour tortilla or flatbread
1 tbsp horseradish mayo (can substitute creamy ceasar dressing or just plain mayo, sour cream etc)
1 wedge of skinned and seeded cantaloupe
1small handful baby spinach or your favorite lettuce
1 or 2 slices of roasted turkey deli meat, or chopped leftover turkey
Spread mayo over tortilla, add lettuce then turkey and finally top with wedge of cantaloupe. Roll and enjoy!
______________________________________
Peanut Butter and Banana Wheels (makes enough for 2 kids lunches)
My mother calls these ones bereavement sandwiches because she's always asked to contribute them when we have pot-luck somber occasions, but if you can take peanut butter to school, this is a yummy way to do it.
1 rectangular style flatbread
2-3 tbsp peanut butter (I like my peanut butter thick!)
1 medium banana
Spread the peanut butter onto the flatbread, place the banana at one end and roll. Cut roll into 1cm slices and yum!
What do you put in your kids lunch that's interesting?
Link up your favorite recipes for this month here:
One of the things that I love to do is to make wraps - they seem to travel better than traditional sandwiches and they're so versatile!
Veggie and Hummus Roll-up (per sandwich)
1 6 inch flour tortilla or flatbread
1 tbsp hummus
1small handful baby spinach or your favorite lettuce
1/4 tomato, chopped (or sun-dried tomatoes if you prefer)
a few pieces of julianned carrots
Spread the hummus over the tortilla. Add the veggies and roll!
______________________________________
Cantaloupe and Turkey Roll-up (per sandwich)
1 6 inch flour tortilla or flatbread
1 tbsp horseradish mayo (can substitute creamy ceasar dressing or just plain mayo, sour cream etc)
1 wedge of skinned and seeded cantaloupe
1small handful baby spinach or your favorite lettuce
1 or 2 slices of roasted turkey deli meat, or chopped leftover turkey
Spread mayo over tortilla, add lettuce then turkey and finally top with wedge of cantaloupe. Roll and enjoy!
______________________________________
Peanut Butter and Banana Wheels (makes enough for 2 kids lunches)
My mother calls these ones bereavement sandwiches because she's always asked to contribute them when we have pot-luck somber occasions, but if you can take peanut butter to school, this is a yummy way to do it.
1 rectangular style flatbread
2-3 tbsp peanut butter (I like my peanut butter thick!)
1 medium banana
Spread the peanut butter onto the flatbread, place the banana at one end and roll. Cut roll into 1cm slices and yum!
What do you put in your kids lunch that's interesting?
Link up your favorite recipes for this month here:
MMMmonday - Grilled Tomato-Peach Pizza
I found this recipe in Southern Living and knew that I had to try it out! I would never have thought of putting this combination together, but I have to say that Grilled Tomato-Peach Pizza is fabulous!
MMMmonday - Red Hot Cold Beet Soup
Beets are one of those roots that people seem to love to hate... but I think that if you serve this yummy cold soup that packs some heat, you'll change their minds quickly! There's just something about the juxtaposition of cold soup with spicy heat that will send you and your guests into foodie heaven! This can be made vegetarian or even vegan with substitutions!
MMMmonday - Carrot-Ginger Salad
I was browsing for a salad with some new flavor combinations and some summer flair and I found it through allyou.com on the myrecipe.com website. I made a few modifications - no almonds for Wayne, and I was out of rice vinegar so I substituted apple cider vinegar, but I will definitely be making this again!
MMMmonday - Spinoches Yfryed (Fried Spinach) w/ Linky
In high school and college, I belonged to an organization called the Society for Creative Anachronism and spent my weekends as Lady Alexandrina, watching brave knights battle, dressing in period clothing and learning to cook yummy recipes of olde... but with fresh spinach starting to come into season here in the south, I thought I would share it with you:
Subscribe to:
Posts (Atom)