Orange-Cranberry "Turkey"

As you know from previous posts, I love Quorn products.  I tried a new one this week -Turk'y Roast.  It was delicious!  It is one of their more expensive products, but perfect for the holidays.  I glazed it with a tangy orange-cranberry sauce I found on FoodNetwork.com:

You will need:

1 box Quorn Turk'y Roast, prepared according to box instruction (in oven)
1/2 C frozen cranberry juice cocktail concentrate
1/2 C frozen orange juice concentrate
1/4 C orange marmalade
1 tbsp butter
1/4 tsp salt
1/8 tsp fresh ground black pepper

Cook the roast in the oven according to box instructions.  Meanwhile, place the juice concentrates in a sauce pan and cook over low heat until melted.  Add the remaining ingredients and bring to a slight boil.  Continue to boil, stirring constantly, until the mixture is thick.  Once the roast in finished removed from packaging and generously brush the glaze on all sides.  Return to oven and cook an additional 10 minutes.  Reserved the remaining glaze to pour on top after cooking.

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Pumpkin Spice Cupcakes

One of my favorites things to cook with is pumpkin.  I am constantly searching for new ideas to incorporate pumpkin.  This recipe is a combination of a couple of different recipes I have come across.

You will need:

1 box spice cake mix, prepared according to directions
1 8oz package cream cheese (do not use fat free)
1/2 C canned pumpkin puree
1 tsp pumpkin pie spice
1 tsp cinnamon
1 tsp vanilla
5 tbsp packed brown sugar

Preheat oven to 350 F.  Line a muffin tin (regular or mini) with paper cups.  Mix spice cake according to box instructions.  Fill the liners about 3/4 full.  Bake for 15-17 minutes (2-3 minutes longer for regular cupcakes) or until a toothpick comes out clean.  Allow to cool.  Meanwhile, combine the remaining ingredients and mix until smooth.  Spread the icing on with a knife.  If you pipe on the icing, you will need to double the icing recipe.  Enjoy!

Caramel Apple Muffins

I stumbled across a muffin recipe that screams autumn.  These little morsels are delightful - packed with flavor and crunch.

You will need:

1 box vanilla cake mix, prepared according to package
1-2 tbsp cinnamon
2 granny smith apples, peeled and cut into small pieces
30 caramels
4 tbsp 2% milk
1 C pecan pieces

Preheat oven to 350 F.  Line a mini muffin tin with paper wrappers.  Prepare cake mix according to box instructions.  Mix in cinnamon.  Fold in apples.  Fill each wrapper about 3/4 full.  Bake for 15-17 minutes, or until a toothpick comes out clean.  Allow to cool.  Meanwhile, place the caramels and milk in a small sauce pan over medium-low heat.  As the caramels begin to melt, stir constantly until the mixture is smooth.  Dip the tops of the cupcakes into the caramel to just coat.  Immediately dip them into the nuts.  Enjoy!

Zucchini Bread

This is one of my favorite bread recipes.  My mom has been making it for years, and now its my turn!  It is sweet, moist, and delicious.  Perfect for fall!

2 C white sugar
1 C vegetable oil
2 eggs
3 C all-purpose flour
1/4 tsp baking powder
1 tsp salt
1 tsp baking soda
3 tsp cinnamon
2 C grated zucchini
1 C nuts (I like walnuts in this, but its optional)
2 tsp vanilla

Preheat oven to 325 F.  Coat a loaf pan with cooking spray or butter and set aside.  Combine flour, baking powder, baking soda, salt and cinnamon and set aside.  In a large bowl or stand mixer, combine sugar, oil, eggs, and vanilla.  Add in the zucchini.  Slowly add the flour mixture until well mixed.  If it is not mixed well, the bread will fall.  Finally, fold in the nuts if using.  Pour mix into the loaf pan and bake for 1 hour.  Enjoy!

Butternut Squash Ravioli with Sage Cream Sauce

Now that autumn has finally arrived, it is time to start cooking like it.  I love all the flavors of this season, with squash being one of my favorites.  Butternut squash raviolis are popping up all over.  I've found them at Costco (my favorite), Trader Joe's, and the grocery store in the refrigerator section.  I've come up with a sage sauce that pairs perfectly with these raviolis:

For the Sage Sauce:

1/2 C heavy cream
1/2 C dry white cooking wine or vegetable broth
2 tbsp minced white or sweet onion
2 cloves garlic, minced
2 tbsp olive oil
7-8 sage leaves, chopped
Salt & pepper to taste
1/2 C shredded parmesan cheese (optional)

Place the olive oil and garlic in a small sauce pan and warm to medium heat.  Once you start to smell the garlic, add the onion and cook until soft.  Add the cooking wine (or broth if using) and stir, loosening up any bits stuck to the bottom of the pan.  Bring to a slight boil for about 8-10 minutes, or until reduced by about half.  Stir in the cream, followed by the cheese (if using), and then the sage.  Allow to simmer for about 3-5 additional minutes, stirring frequently.

For the ravioli, bring a large pot of water to a steady boil.  Add the ravioli and cook until they all float to the top - about 5-6 minutes.  Don't overcook them or they will begin to split.  Transfer to a serving bowl or platter and pour the sauce over the top.

Curry Aioli

It seems like once a week we have a "stand-by" meal - something quick and easy to prepare, but not exactly inspiring.  This usually ends up being veggie burgers or hot dogs on the grill.  Tonight happened to be one of those nights.  But, I decided to inject some interest and flavor with curry aioli.  This can be made vegan with a couple of small substitutions.

For the curry aioli:

1/2 C non-fat plain yogurt
1/4 C low-fat mayo (you can substitute 3/4 veganase mayo for the yogurt and regular mayo)
1/2 medium sweet onion, roughly chopped
10 mint leaves
2 cloves garlic
1 tsp mild curry powder
1 tsp cumin
1 lime, zested and juiced
1/4 tsp salt

Combine the above ingredients in a food processor or blender and mix until smooth.  For best results refrigerate for at least 1 hour before serving.

This aioli can be used as a spread on your favorite veggie burger or as a dip to accompany some fries.  It only takes a few minutes to make, but can transform an ordinary meal into something delightful!

Hawaiian "Chicken"

We were recently invited over to dinner at a friend's house and were served a delicious meal that gave me the idea for this recipe.  The rice we had was cooked in coconut milk to add flavor, and it really made a big difference.  With a couple of other small additions, here is my version of Hawaiian "Chicken".
For the Rice:

1 Cup Basmati Rice
1 Cup light coconut milk
1 Cup pineapple juice
1 tsp salt
dash of pepper

I used a rice cooker to make my rice.  If you have one, cook as you ordinarily would using the above ingredients.  If you don't have a rice cooker, in a medium sauce pan, combine all ingredients, bring to a boil, cover, and reduce temperature to a simmer.  Allow to cook for about 20 minutes.  Do not open the lid until 20 minutes has passed.  Fluff with a fork.

For the Sauce:

1 Jar plum sauce
1 Cup pineapple juice
3 cloves garlic, minced
1 tbsp olive oil
1 tbsp red wine vinegar
1 tsp hot sauce (optional - if you like a little kick!)
salt & pepper to taste

In a small sauce pan, place the oil and garlic.  Gradually heat the oil and garlic until you start to smell the garlic.  Add the juice, vinegar, and plum sauce.  Stir until well combined.  Bring to a boil, reduce heat, and simmer for about 10 minutes.

For the Chicken:

1 box (4 cutlets) Quorn Nak'd Chicken, partially thawed (brushed with oil on both sides)
1 can pineapple slices

Heat up a grill to high heat.  Add the chicken and cook for about 5 minutes.  Flip the chicken.  At this time, add the pineapple to the grill.  Cook the pineapple for about 2 minutes on each side, or until you get golden brown grill marks.  (Cooking the pineapple with make it less acidic and very sweet.)  Remove everything from the grill.

Now, its just a matter of assembling!  I placed the rice first, then the chicken, followed by the pineapple.  I poured the sauce over everything.  I served mine with a side of steamed broccoli.

Balsamic Barbecue "Chicken"

This is a very simple way to dress up Quorn naked chicken cutlets.  It added tons of flavor and moisture.  I served mine with grilled asparagus.

1 C balsamic vinegar
3/4 C ketchip
1/3 C brown sugar
1 garlic clove, minced
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1/2 tsp salt
1/2 tsp fresh ground black pepper
1 package Quorn Naked Chick's cutlets, thawed for about 30 minutes

Combine the first 8 ingredients in a small sauce pan until smooth.  Simmer over medium-low heat for 15-20, or until reduced by 1/3.  Generously coat both sides of the cutlets.  Grill over medium heat until warmed through.  You can re-baste the cutlets after you flip them.  I served mine with a little extra BBQ sauce on the side for dipping.

*BBQ sauce recipe from FoodNetwork.com

Panini Sandwiches with Gruyere and Olive Tapenade

This is another Cooking Light find.  It was outstanding!  I used a panini press to grill the sandwiches, but you can achieve a similar result a couple of different ways.  You could cook them on a grill over medium heat.  Place a cast iron pan or another heavy skillet on top while cooking.  Cook on each side for about 2 minutes or until golden brown.  Alternately you could grill them as you would a grilled cheese on the stovetop over medium-high heat, using the same method described above.  Enjoy!!

3-4 sun-dried tomatoes, in oil
12 pitted kalamata olives
2 cloves garlic
1-2 tbsp oil from the tomatoes, or olive oil
8-1/4 inch thick slices of focaccia or other hearty bread
1/4 C freshly grated parmesan cheese
2 oz gruyere cheese, grated (you could substitute your favorite cheese - havarti and fontina would melt nicely)
8 slices tomato

To make the tapenade, combine the first 4 ingredients in a food processor and mix until smooth.  Brush one side of each bread slice with the tapenade.  Top half the slices with the cheese and tomato.  Place the remaining slices on top and grill as described above.

Gorgonzola Polenta & Vegetables

I found this recipe in Cooking Light magazine and was intrigued.  I have used pre made polenta before, but have not made it from scratch.  I figured this would be the prefect opportunity!  It was not only easy, but delicious...and fast.

8 oz mushrooms, sliced (I used a mix of white, cremini, and shitake)
2 bell peppers, sliced thin (I used 1 yellow, 1 orange - I find them to be the sweetest)
1 1/2 C sweet onion, sliced thin
1 tsp fresh thyme, chopped
2 tbsp olive oil, divided
3 cloves minced garlic
3 C low-fat milk (can substitute vegetable broth for vegan)
1/2 C water
2/3 C quick-cook polenta
3/4 C gorgonzola cheese, crumbled (you can substitute any cheese that melts well or even Daiya Vegan cheese)
salt & pepper to taste

Warm 1 tbsp oil over medium-high heat.  Add mushrooms and cook for about 4 minutes, or until soft.  Add peppers, onions, and garlic and the remaining tbsp of oil.  Lightly salt and pepper.  Cook until vegetables are soft, about 8-10 minutes.  Meanwhile, bring milk and water to boil in a medium sauce pan.  Add 1/4 tsp salt and 1/8 tsp black pepper.  Stir in polenta and cook for 8-10 minutes, stirring frequently.  The polenta will thicken.  Remove from heat and stir in cheese.  Serve with vegetables on top.

Veggie Fajitas

I have made fajitas a number of times, but have always used prepackaged spices.  Then it occurred to me that making my own combination of spices would be easy and tastier.  So, I gave it a try and this is what I came up with:

For the fajita seasoning:

1/4 tsp garlic powder
1/2 tsp onion powder
1/8 tsp cayenne pepper (more if you like the heat)
1/4 tsp cumin
1 tsp smoked paprika
1 tsp salt
2 tsp chili powder


For the fajitas:

2-3 bell peppers (I like red, orange, and yellow), sliced
1 medium onion, sliced
1 poblano pepper, stem and seeds removed, and sliced
8-10 baby portobello mushrooms, quartered
Fresh corn tortillas, warmed

For topping the fajitas:
1 tomato, diced
Cilantro, chopped
Avocado or guacamole

In a saute pan, add the cooked peppers, mushrooms, and onion.  Add 1/2 cup water and 2-3 tbsp of the fajita seasoning.  Stir and cook over medium-low heat until the sauce just starts to thicken.  Place the vegetable combination in the tortillas and top with tomatoes, sour cream, and/or guacamole.  You can use a variety of other vegetables as well, including yellow squash and zucchini.

Arugula Pesto Pasta

I am so excited about this recipe - for 3 reasons:  1) It was tasty 2) It took 10 minutes to make 3) My kids gobbled it up.  For me, that is a home run!  The pesto doesn't require any oil, so it makes it the perfect light, summer dish. You will need:

3-4oz baby arugula (about 3 cups)
1 C packed fresh basil
2-3 cloves garlic, peeled and smashed
2 avocados, peeled with pit removed
Juice of 2 medium sized limes
1 tsp salt
1/2 tsp black pepper (optional)
1 C shredded parmesan cheese
1/2 C toasted almonds or pine nuts, toasted
1 pound pasta (I used linguine)

Cooked the pasta until al dente.  Place in a serving dish, but reserve about 1 C of the pasta water.  Meanwhile, place the arugula, basil, garlic, avocados, lime juice, salt and pepper (if using) in a food processor and mix until smooth.  Spoon the pesto over the hot pasta and toss to coat.  Add the cheese and nuts and toss again.  You can add some of the reserved pasta water to thin out the sauce to the desired consistency.  Enjoy!

Southwest Grilled Mushrooms

I wasn't sure what this recipe was going to be until it was on the table.  I found some great vegetables at the store today, combined with a few things I already had from home, and...PRESTO!  It turned out to be a good presto this time ;-)  You will need:

6 mini portobello mushrooms, cleaned and stems removed
1 medium yellow squash, diced
1 medium zucchini, diced
1 poblano pepper, grilled until blackened with skin and seeds removed, diced
1 anaheim pepper, grilled until blackened with skin and seeds removed, diced
1 small onion, diced (I used a combo of red and sweet onion)
2-3 tbsp olive oil
1/3 C sour cream or vegan sour supreme
1 roma tomato, seeds removed and diced
1 small avocado, diced
3 tbsp habanero pesto*
2-3 tbsp chopped cilantro
2 limes
salt & pepper to taste

Warm oil in a skillet over medium heat.  Add onion and cook until soft.  Add yellow squash and zucchini and continue to cook for about 6-7 minutes, or until soft.  Add the poblano and anaheim peppers and reduce heat to medium low.  Add the pesto and stir to combine.  Allow to cook for about 5 minutes.  Add sour cream, the juice of 1/2 lime, and stir.  Reduce heat to low and simmer.

Meanwhile, brush the mushrooms with oil and place on the grill, stem side down.  Cook for 6-7 minutes, turn, brush with oil, and continue to cook until softened.  They will likely fill with liquid, which you can discard once removing from the grill.

Place the mushrooms on a place, top with vegetable mixture, and sprinkle with the tomatoes, cilantro and avocado.  I sprinkled some crumbled goat cheese over the top, but it is optional.

*I found the habanero pesto at a farmer's market in California.  You can use regular pesto, especially if you don't want the extra spice from the habanero.  If you like the flavor and spice, mince some habanero and add to store bought pesto or blend into homemade pesto.

**An alternate use for the vegetable mix is to combine with the pasta of your choice.  Reserve some pasta water to thin out the sauce.

Red and Green Huevos Rancheros

I love Mexican food!  So, when I came across this breakfast recipe, I had to try it.  The original recipe wasn't vegetarian, so I made a few substitutions and the result was fantastic.

For the red sauce:

4 plum tomatoes, cored
1 large shallot, peeled
1 serrano chile, stemmed
1/4 cup vegetable broth
Salt and freshly ground black pepper

For the green sauce:

5 tomatillos, husked and rinsed
1 Anaheim chile, halved
1/2 small white onion
1 clove garlic, unpeeled
Salt and freshly ground black pepper 

For the huevos rancheros:
 
4 eggs, cooked to your preference
corn tortillas

For the red sauce, place all ingredients in a preheated skillet and cook until charred on all sides.  Immediately place in a blender or food processor along with the broth.  Puree until smooth.  Return the sauce to the stove and cook for an additional 5-10 minutes, or until it is bright red.  Salt and pepper to taste.

For the green sauce,  cook the ingredients in a skillet just as you did for the red sauce.  Keep the peel on the garlic while cooking.  Once charred on all sides, peel the garlic and place all ingredients in a blender or food processor and puree until smooth.  Salt and pepper to taste.

For the corn tortillas, warm a skillet over medium heat.  Lightly wet the tortillas and place them one by one on the skillet.  Cook for about 30-60 seconds on each side, just enough to soften and dry the tortillas.  Remove the tortillas, place on a plate, and put 1-2 cooked eggs on top of the tortilla.  Pour the red sauce over half and the green sauce over the other half.  Enjoy!

To make this recipe vegan, simply use vegan tofu "egg" scramble:

Saute in a little olive oil or water in a large pan:
1 small onion diced or 1 tsp onion powder
2-3 cloves crushed garlic or 1 1/2 tsp. garlic powder
2 pounds Tofu, extra firm or hard
(drain, rinse, and crumble into small pieces into the pan)

Stir in well:
2 T Chick-it seasoning
4 T Nutritional yeast flakes
1/4 tsp Turmeric
Salt to taste
Sprinkle with parsley to garnish(optional)

Cover and simmer for 10 minutes.
you can add 1/2 green or red bell pepper with the onion when you saute

Burrito Night

There has been a long standing tradition of Friday night burritos in my husband's family.  We have carried that over into our family, with some small changes.  We look forward to the smell of pinto beans cooking in the crock pot every week.  This is an easy way to feed a large group of people or just your family.  But, regardless, it is delicious!

For the beans:

In a medium or large crock pot, cover the bottom with washed pinto beans (about 2-3 cups).  Fill at least half way with water.  Add 1-2 cloves crushed garlic, 1-2 tsp salt, and 1-2 jalapeno peppers, whole - stems and all.  You can pierce the peppers a couple times to allow more flavor to soak into the bean.  Cook on high for at least 4-5 hours.  I usually plug them in first thing in the morning and by lunch time they can be turn to medium or low.  You can serve them whole, mashed by hand, or pureed in a food processor.  You will need to add some of the water the beans cooked in to mash or puree, so reserve some of it.


Burritos are all about the toppings.  I will prepare an assortment of things to add to the beans, such as:

Diced tomatoes
Diced onions
Warmed veggie burger crumbles (such as Morningstar Farms or Boca brand crumbles)
Shredded jack cheese
Sliced black olives
Shredded lettuce
Sour cream
Guacamole*
Salsa*
Serve on warmed corn or flour tortillas or over tortilla chips for nachos.

*See below for recipe

For the guacamole:

3-4 medium sized avocados
1-2 jalapenos and/or habanero peppers
Salt to taste
1/2 red onion, minced - optional
1/2 C chopped fresh cilantro - optional
Juice from 1/2 lime

There are a few different ways to prepare this.  You can place the avocado, peppers, green sauce, garlic salt, and lime juice in a food processor mix until well combined.  Then, add in the onion and cilantro if using.  Or, you can mince the peppers and mash the avocado by hand before adding in the rest of the ingredients.  Just depends on how smooth or chunky you like it.

For the corn salsa:

2 cans sweet corn, drained
1 medium sized sweet or red onion, minced
1 bunch fresh cilantro, shopped
2-3 tomatoes, seeds removed and diced
2 jalapeno peppers, seeds removed and diced*
1 habanero pepper, seeds removed and diced*
1 serrano chile pepper, seeds removed and diced*
1 poblano chile pepper, seeds removed and diced
juice from 1 lemon
juice from 1 lime
1 avocado, skin and pit removed and diced
Salt to taste


Combine all ingredients in a large bowl.
*Use more or less depending on preferred level of spice.  I often times will use a combination of 2-3 of these peppers - for example, using only jalapeño and poblano.  The habanero is the hottest, followed by the Serrano.  The poblano and jalapeño are about the same spice level, but totally different flavor.  They work well together for a more mild salsa.

Fusilli Pasta with Lemon and Arugula

If you are looking for a bright and fresh pasta dish to serve this summer, try this one out.  Check out the alternate recipe below...I can't decide which I like better with this sauce!

1 C heavy cream (*if you want a richer and thicker sauce, use 2 cups of cream and eliminate the broth.  **see below for vegan substitutes)
1 C vegetable broth
1 tbsp olive oil
2 cloves garlic, minced
Zest from 2 medium sized lemons
Juice from 2 lemons
1 pound dry fusilli pasta
1 1/2 C broccoli florets
1 pint cherry tomatoes, halved
4-5 oz fresh baby arugula
1/2 C freshly grated parmesan
Salt and pepper to taste

In a medium sauce pan, warm oil over medium heat.  Add garlic and cook for about 1 minute.  Add in the cream, broth, lemon juice and zest, salt and pepper.  Bring to a boil, reduce heat and simmer for about 15 minutes.  The sauce will thicken slightly. 

Meanwhile, steam the broccoli florets either on the stove top or in the microwave until it just starts to get tender.  Bring a large pot of water to boil, add salt, and cook the pasta until just tender.  Drain the pasta and return to pot.  Add sauce and cook for about 3-4 minutes.  Place the pasta in a large serving bowl and immediately add the tomatoes, cooked broccoli, and arugula.  Stir to combine.  Top with Parmesan cheese.  Salt and pepper to taste.  Serve warm.

*Alternate:  Instead of broccoli, try sauteed baby portobello mushrooms and asparagus.  I start with about 1 tbsp olive oil warmed over medium heat in a saute pan.  Add mushrooms and a sprinkle of salt.  Cook until softened.  Add one bunch of asparagus, cut into bite sized pieces.  Cook until just slightly tender.  Add to the recipe as you would for the broccoli above.
**I recently tried a vegan version of this recipe and it came out great!  As a substitute for the heavy cream, blend together 1/2 block extra firm silken tofu with 1/2 cup plain soy milk.  Combine until smooth.  I also added a dash of salt.  In place of the parmesan I used nutritional yeast flakes.

Corn and Poblano Lasagna

I discovered this recipe, as I do many, on foodnetwork.com.  But, I tweaked it a bit and it came out great!

Ingredients:

4 tbsp olive oil, divided
3 cloves garlic, minced, divided
2 cups fresh corn kernels (from about 2 ears), or frozen and thawed
2 cups heavy cream
1 teaspoon fresh thyme, or 1/4 tsp dried thyme
Salt and freshly ground black pepper
1/2 cup thinly sliced white onion
1 large zucchini, thinly sliced lengthwise
4 poblano chiles, charred, peeled, stemmed, seeded and cut into 1-inch strips
12 (7 by 3-inch) no-boil lasagna sheets
2 cups shredded jack cheese, or mozzarella

Preheat the oven to 350 degrees F. 

Heat 2 tablespoons olive oil in a medium, heavy saucepan over medium heat. Add 2/3 of the garlic and saute for 1 minute. Mix in the corn and saute for 5 minutes. Stir in the cream and thyme. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and puree until smooth. Season with salt and pepper.


Heat the remaining 2 tablespoons olive oil in a small, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the zucchini and poblano strips and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat.

Spread about 1/4 of the corn mixture over the bottom of an 11 by 8-inch baking dish. Cover with a layer of 3 lasagna sheets. Spread 1/4 of the poblano mixture and 1/4 of the cheese over the pasta. Repeat the layering 3 more times. Cover with foil and bake until the pasta is cooked and tender, about 50 minutes. Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 8 to 10 minutes. Let stand for 15 minutes before serving.

 

Chipotle Plum "Chicken"

This recipe calls for the same Quorn Naked Chik'n Cutlets that I have used in the past.  However, this is by far my favorite sauce that I have cooked them in.  Not only is the sauce sweet and spicy, but it made the cutlets very moist. 

Ingredients:

1 package of 4 chik'n cutlets, frozen
3/4 C plum sauce
1/2 C fresh orange juice
2 tbsp minced chipotle in adobo sauce (more or less depending on how spicy you like it)
2 tbsp brown sugar
1/4 C coffee (I used leftover coffee from the morning, but you can use instant as well)
Salt & pepper to taste

Preheat oven to 350 F.  Combine all ingredients in a small sauce pan and bring to a boil.  Continue cooking at a light boil for about 5 minutes, or until the sauce has thickened and reduced slightly.  Remove from heat and allow to cool for 5 more minutes.  Place the cutlets in an oven safe dish coated with cooking spray.  Pour the sauce evenly over the cutlets, cover, and bake for 35-40 minutes, or until the chicken is warmed through.  Serve with the sauce poured over the top.

Quinoa with Purple Potatoes

Quinoa is relatively new to me but rapidly becoming one of my favorite things to make.  This recipe has a delightful mix of flavors and textures and can compliment a number of main dishes.

Ingredients:

12 oz purple potatoes, scrubbed clean and cut into bite sized pieces.

For the quinoa:

1 C quinoa
2 C vegetable broth
4 cloves garlic, peeled and smashed
12 oz (or 1 small package) frozen peas, thawed

For the dressing:

1/2 C medium black pitted olives
1/3 C fresh oregano
1/4 C agave nectar
1/4 C olive oil
4 tbsp fresh lime juice
salt & pepper to taste

Place the purple potatoes in a medium pot, cover with cold water, sprinkle with salt, and bring to a boil.  Continue to boil for 10-12 minutes, or until soft.

In a dutch oven (or large, shallow pot) place the broth, quinoa, and garlic.  Bring to a boil over medium-high heat.  Cover and reduce heat to a simmer.  Allow to cook for about 20 minutes, or until all the liquid is absorbed.  Remove from heat and let stand for 5 minutes.  Fluff the quinoa with a fork, add the peas and potatoes, and toss lightly.

In a food processor, add all the dressing ingredients and combine until chunky.  Pour the dressing over the quinoa and toss to coat. 

Peach "Chicken"

We have just about finished off the last of the peaches.  So, this will be the last peach recipe for a while.  I was a little skeptical about this one.  It is an interesting mix of ingredients, but the end result is phenomenal.  You will need:

4 Quorn "Naked Chik'n Cutlets", grilled
4 peaches, skins and pits removed and quartered
1 tbsp fresh lemon juice
2 tbsp butter
1 tbsp olive oil
1-2" piece of gingers, peeled and minced (or grated)
1 shallot chopped (I substituted 1/2 of a medium sized mild white onion)
3/4 C vegetable broth
2/3 C peach preserves
2 tbsp Worcestershire sauce
2 tsp hot sauce (more or less depending on preference)
Salt & pepper

Grill the chicken.  Melt the butter over medium heat in a sauce pan.  Add the peaches and lemon juice.  Cook until softened and golden , about 10 minutes.  Removed from heat.  Meanwhile, in a saute pan, warm the olive oil over medium-high heat.  Add the shallot and ginger.  Cook 2-3 minutes.  Add the peach preserves, Worcestershire sauce, and hot sauce.  Salt and pepper to taste.  Continue to cook for about 4-5 minutes until the sauce thickens slightly.  Place the chicken and peaches on a platter and pour the sauce over the top.

Peach Smoothie

I am continuing with the peach theme (mostly because we still have a ton of peaches in the fridge).  This is a great recipe to try if you want a quick and healthy snack or dessert for you or the kids.  I used peaches for obvious reasons, but you could substitute just about any fruit you'd like.

2 peaches, halved with pits removed
1/2 cup skim milk (or soy milk)
1/2 nonfat plain yogurt
1-2 cups nonfat vanilla frozen yogurt, depending on how thick you like it
1 tbsp agave nectar (increase or decrease to taste)
1 cup ice, optional

Place all ingredients in a blender and puree until smooth.  If your fruit is hard, chop it into smaller pieces to make it blend easier.

Peach Cobbler

In an effort to use up some more peaches, I started searching for a cobbler recipe.  Who doesn't love peach cobbler!  Little did I know it was this easy to make.  I chose to make my cobbler in 8 individual ramekins, but you could use a single, 3 quart baking dish instead.

4-5 peaches, peeled and cut into 1" pieces
1 cup sugar, divided
1/2 cup water
1 1/2 cups self-rising flour
1 1/2 cups milk (I use almond milk)
1 tsp vanilla
5 tbsp butter
ground cinnamon (optional)

Preheat oven to 350 F.  Place peaches, 1/2 cup sugar, and water in a medium sauce pan and stir to combine.  Place on stove and bring to a boil.  Reduce to simmer for 10 minutes, stirring occasionally.  Meanwhile, place the butter in the 3 quart baking dish (or divided among individual ramekins if using) and place in oven until melted.  Mix together flour and remaining 1/2 cup of sugar.  Slowly add milk and vanilla, stirring constantly to avoid clumping.  You should have a smooth batter.  Pour the batter into the hot dish with the butter.  Do not stir it together.  Spoon the peaches over the top, and finally pour over the remaining syrup.  Sprinkle the top with cinnamon if desired.  Bake in oven for 35-45 minutes, or until the top is golden brown.  The dough will rise up over the fruit while cooking.  Allow to cool 5-10 minutes before serving.  Serve with vanilla ice cream if desired.  You can always make this dessert ahead of time, and pop it back in the oven for about 5 minutes to warm it up before serving.

Cinnamon Pancakes with Peach Topping

This past weekend I went to a peach festival in Queen Creek.  We came home with enough peaches to feed an army!  So, I have been trying to come up with some creative ways to incorporate this delicious fruit into our meals.  This recipe took only 10 minutes to prepare and the kids loved it!

For the pancakes:

I used boxed pancake mix and mixed it according to directions.  To it, I added 1 tsp vanilla and 1 tsp ground cinnamon.  Cook according to directions.

For the topping:

4-5 fresh peaches, pealed and cut into 1"pieces
1/2 cup sugar (you can substitue 1/3 cup agave nectar)
1/2 cup water

Combine all ingredients in a medium sauce pan.  Place on the stove and bring to a boil.  Reduce to a simmer and cook for about 10 minutes, stirring occasionally.  I spooned the peaches on top of the pancakes and drizzled some of the remaining syrup over them.  Finally, I topped with some whipped cream.

Poblano Potato Salad

Memorial Day weekend is just about here, which means the summer picnic and grilling season is upon us.  Here is a great recipe to spice up your ordinary potato salad into something really special.  I got this recipe from FoodNetwork.com from chef Marcela Valladolid.  It can easily be made vegan with just a couple substitutions:

2 lbs baby red potatoes, scrubbed clean with skins on
3 ears fresh corn, husks and silk removed
2 poblano peppers, charred - skins and seeds removed, and chopped
1/2 C green onions, chopped
1/4 C cilantro, chopped
1/2 C sour cream (can substitute Soy Supreme sour cream)
1/4 C mayonnaise (can substitute Soyanaise or other soy mayo)
Salt & pepper to tatse

Cut potatoes into 1/2" pieces.  Place in a pan, cover with cold water, sprinkle with salt, and bring to a boil on stove.  Cook until just softened but not mushy.  Remove from heat and run under cool water to rinse.  Meanwhile, preheat grill on high.  Place corn and peppers directly on top.  Allow peppers to cook until blackened, rotating to cook all sides.  Rotate the corn occasionally until browned on all sides.

Remove corn and peppers from grill.  Allow the corn to cool for about 10 minutes.  Then, with a sharp knife (I find a serrated knife works best), cut the corn off the cobs.  Place the potatoes, peppers, corn, green onions, and cilantro in a large bowl.  Add sour cream and mayo.  Gently stir to combine.  Add salt and pepper to taste.  Allow to chill in fridge covered for at least 1-2 hours before serving.

Grilled Focaccia with Sun-Dried Tomato Aioli

I like to keep a package of frozen white bread in my freezer.  It is useful in a variety of recipes.  One of them is grilled focaccia.  This is very easy and even more tasty!  You can always make the dough from scratch.  But, this is a nice and easy short-cut :-)

1 loaf frozen white bread, thawed
1-2 tbsp olive oil
salt
1 tbsp white flour

Preheat the grill on high.  On a smooth surface, sprinkle the flour.  Knead the dough into a round ball.  Begin to roll out the dough into large circle, much like a pizza.  You will want the dough to be about 1/2" thick.  Brush oil on one side of the dough and sprinkle with salt.  Place the dough directly on the grill surface, oil side down.  Brush the top with oil.  After about 1 minute, rotate the dough clockwise about 90 degrees.  Continue to cook for about 2-3 minutes, or until golden brown on the bottom.  Flip the dough over and cook for 2-3 more minutes.  Rotate 90 degrees, cook for an additional 2-3 minutes, and remove from the grill.  Cut the bread into triangles and serve with aioli (see recipe below).
*The amount of cooking time will largely depend on the heat of the grill.  You want to continue to move the bread to avoid burning it while it cooks through.

Sun-Dried Tomato Aioli

1/2 C mayo (you can use light mayo or soy mayo as well)
1 tsp fresh lemon juice
1-2 cloves fresh garlic
1/4 C sun-dried tomatoes (packed in olive oil)
salt and pepper to taste

Place all ingredients into a food processor and blend until smooth.  That's it!  This sauce is great for dipping the bread into, in place of mayo on burgers or sandwiches, and to dip steamed artichokes into. 

Asparagus & Gruyere Ravioli

I love shopping at Costco.  Their grocery products are high quality and delicious.  So, I try to stock up whenever I can.  Today, just about everything I made for dinner came from Costco.  However, you could easily put this dinner together with items from your local grocer.  From start to finish, this meal took 30 minutes to prepare and cook.  It was a hit with the entire family.  Hope you enjoy it!

For the Ravioli:

1 package Asparagus & Gruyere Ravioli from Costco (or your favorite ravioli)
12oz grape tomatoes, sliced in half
1-2 cloves garlic, minced (or a heaping tsp jarred garlic)
1 tsp dried basil or 2 tbsp fresh basil, chopped
1 tbsp olive oil
1/4 C dry white cooking wine or vegetable broth
salt & pepper to taste
Shredded paresan cheese, optional

Cook the ravioli according to package directions.  While they are cooking, heat up the oil in a saute pan over medium heat.  Add the tomatoes and sprinkle with salt and pepper.  Add the garlic.  Cook until the tomatoes just begin to soften.  Add the wine (or broth) and reduce the heat.  You want the liquid to just barely boil for about 5-8 minutes.  Place the ravioli on a plate and spoon the sauce over the top.  Shred some parmesan if desired.

I served this with steamed artichokes and bread for a very filling and satisfying meal.

Poblano Gratin Potatoes

Almost everyone has had traditional au gratin potatoes.  They are tasty - cheesy, gooey, warm, and comforting.  But, nothing too far out of the ordinary.  However, this recipe that I found takes the traditional and ordinary out and replaces it was spice and bold flavor.  I have come up with a vegan option as well that won't leave you missing anything!

4-5 large Yukon gold potatoes, scrubbed clean and cut in 1/4" slices
3 poblano peppers, charred (I usually do this on the grill) - remove stems, seeds and skin and chop
1 cup frozen corn, thawed
1/2 c Mexican crema (substitute non-dairy sour cream (such as Tofutti Brand) for vegan version)
1/2 c half and half (substitute plain non-dairy milk for vegan version - I use soy or almond milk)
1 tsp salt
3 c shredded jack cheese (substitute Daiya mozzarella shreds for vegan version)

Preheat oven to 400 F.  Spray a 9" round deep dish pie dish (or something similar) with cooking spray.  Mix together the corn and peppers in a bowl.  Arrange the potatoes in an overlapping layer and sprinkle with salt.

Top with 1/2 of the pepper and corn mixture.  Sprinkle about 1 c shredded cheese over the top.  Add the final layer of potatoes, followed by the corn mixture and the remaining 2 c cheese.  Mix together the half and half and the crema and stir until smooth (or the soy supreme and soy milk).  Pour the mixture evenly over the top of the potato layers.  Sprinkle with salt.

Cover tightly with foil and bake for 30 minutes.  Remove the foil and continue to bake for an additional 30 minutes.  Allow to cool for at least 5-10 minutes before serving.
(*I made the vegan version for these photos.  The traditional version will appear more browned when finished cooking.)

Cheese-stuffed Mini Peppers

This past year for Easter, we decided to have a scaled down dinner.  So, instead of preparing a large meal, my mom and I made a meal out of appetizers.  We each made our favorites to share with the family.  One of my dishes was this one - cheese-stuffed mini bell peppers.  This is a great dish to serve to a large crowd.  They are very easy to put together.  You can even assemble early, refrigerate, and cook when needed.  And, they are really colorful!  For this recipe you will need:

2 dozen mini bell peppers (assorted colors)
1 tbsp olive oil
1 clove garlic
1 medium onion, diced
3/4 cup ricotta cheese
1/3 cup Parmesan cheese
1/2 cup frozen sweet peas, thawed
1 tbsp fresh basil, chopped
salt and pepper

Preheat the oven to 350 F.  Line a baking sheet with foil and coat with cooking spray.  Set aside.  Remove the stems of the peppers, including the seeds.  Set aside.

In a saute pan over medium heat, warm the olive oil.  Add the onions and cook until softened.  Add the garlic and cook for just a minute or so more.  Remove from heat and allow to cool.  In a bowl, combine the cheeses, salt, pepper, and onion mixture.  Add in the peas and basil and combine.  Fill each of the mini peppers with the cheese mixture and arrange on the baking sheet.

Bake for 15 minutes, or until the cheese is melted and the peppers are softened.  Allow to cool for at least 5 minutes before serving.

Fresh Tomato Pasta

I had previously mentioned this recipe that I found on foodnetwork.com (recipe from Giada de Laurentiis), but didn't have pictures to go with it.  So, here is the updated version complete with recipe and pictures!  This is one of my family's favorite meals.  The best part is that it only takes about 10 minutes to put together.  It is so easy and so delicious!  This is a vegan recipe, so everyone can enjoy!

Ingredients:

4-5 large beefsteak tomatoes, sliced about 1/2" thick
8 oz mini-penne pasta (I have used mini ziti too)
1-28oz can diced tomatoes
1-2 cloves garlic, roughly chopped (or a heaping tablespoon jarred garlic)
1/4 cup dried basil (you could substitute oregano)
2 tbsp olive oil
1/4 cup water
2 tsp salt
1/4 tsp fresh ground black pepper

Preheat the oven to 450 F.  Coat an 8 inch by 8 inch dish (or something similar - I used a rectangular dish) with cooking spray and set aside.  In a food processor, add the canned tomatoes, juice and all, garlic, basil, 1 tbsp olive oil, water, salt and pepper.  Mix until smooth.  Pour the mixture into a bowl and add the pasta.  Stir until combined.  Line the bottom and sides of the baking dish with the tomato slices:

Pour the pasta mixture into the baking dish and even it out.

Layer the remaining tomato slices on top and drizzle with olive oil.

Bake for 1 hour.  Allow to cool for 5-10 minutes before serving.

Southwestern Bruschetta

I had a loaf of spicy black bean bread from Costco that I needed to use up.  It was already a bit too dry to eat on its own, so I decided to toast it.  Well, toasted bread is just calling out for a topping.  So, I came up with this alternative to Italian bruschetta.  The bread itself had quite a kick, but if using ordinary bread I would recommend tossing in some minced jalapeno or habanero for heat.

2 tomatoes, diced
1 clove garlic, minced
1 small avocado, diced
juice from 1/2 lime
2 tbsp chopped cilantro
salt to taste


Mix the above ingredients together and allow to chill for at least 30 minutes.

Meanwhile, lightly brush olive oil on 7-8 slices of bread and sprinkle with salt.  Toast under a broiler until golden brown.  Remove and allow to cool for a few minutes.  Place the tomato mixture on top and enjoy!

"Chicken" Picatta

I recently discovered one of (if not THE) best chicken substitutes - Quorn Meatless & Soy-free Naked Chick'n Cutlets.  (The cutlets do contain some egg whites, so they are not vegan.)

It has opened a whole new realm of recipes to experiment with.   This recipe is one of the first I have tried with the cutlets.  I was skeptical at first, but I am sold now.  It is delicious!!!  I have found this product at a number of places (now that I know to look for it) including Whole Foods and Fry's Food (aka Kroger).

Chicken Picatta is a classic Italian recipe, traditionally cooked in loads of oil and butter.  I have lightened it up a bit, but the flavor is still fantastic.  You will need:

4 Chick'n cutlets, thawed
1/2 cup all purpose flour
1/4 cup grated parmesan cheese*
1/4 tsp salt
1 tbsp butter
1 tbsp olive oil


Combine the flour, cheese, and salt in a bowl.  Dredge the cutlets in the flour, completely coating, but patting off any excess.  In a saute pan, combine the oil and butter over medium heat.  You could use 2 tbsp oil only, but a little butter does add loads of flavor.  Place the cutlets in the pan and cook until browned on each side, about 5 minutes per side.  Remove and keep warm.

For the sauce:

1/2 cup dry white wine (you can substitute broth here)
1/2 cup vegetable broth
1 tbsp butter or olive oil
juice from one small lemon
2 tbsp capers, drained
1 clove garlic, minced

To the same pan the cutlets were cooked in add the butter and melt.  Add the white wine and cook about 5 minutes.  Add the remaining ingredients and continue to cook for about 5-10 minutes, stirring frequently.  The sauce with thicken slightly.  You can always add a little more flour (tsp at a time) to thicken it further if you want.  Pour the sauce over the chicken and serve immediately.

I chose to serve my cutlets with a side of angel hair pasta and sauteed mushrooms.  There will be plenty of sauce to pour over everything.  To make the mushrooms, you will need a variety of mushrooms.  I used 5 shitake, 10 cremini, and 10 white button mushrooms.  Slice all the mushrooms.

I also added about 2 tbsp diced red onion.  Place about 1 tbsp olive oil in a saute pan.  Add the onion, a sprinkle of salt and pepper, and cook until soft.  Stir in the mushrooms.  Add more salt and pepper.  Cook, stirring frequently, until the mushrooms are softened and browned.  Enjoy!!

Mandarin Orange Salad

My mom recently dug this recipe out of her collection to make for Easter dinner.  It was delicious!  So, I have to share.  The dressing is sweet and tart and very easy to make.  Hope you like it!

For the Salad:

4-5 cups mixed lettuce, chopped (I used a mix of fresh spinach, romaine, and red leaf lettuce)
1/2 cup toasted and chopped pecans
1 small can mandarin oranges, drained
1 can pineapple chunks, drained

For the Dressing:

1/2 cup sugar
1 tsp dry mustard
1 tsp celery seed
1/4 tsp salt
1/3 cup honey
1/3 cup red wine vinegar
1 tbsp fresh lemon juice
1 tsp minced sweet onion
1 cup extra virgin olive oil

Place all the dressing ingredients in a blender, except for the oil.  Blend.  Slow stream in the oil and continue to blend until well incorporated.  Place the lettuce, oranges, pineapple, and pecans in a salad bowl.  Pour the dressing over and toss.

Strawberry Spring Salad

Nothing says spring like strawberries...at least in Arizona.  So, why not combine this delicious fruit with a light and fresh salad!

Ingredients:

4-5 cups spring mix salad greens or fresh spinach
8-10 large strawberries, quartered
1/4 cup candied nuts (I like pecans for this)
2 teaspoons strawberry jam
1 tbsp red wine vinegar (balsamic works well for this too)
3 tbsp extra virgin olive oil
salt and pepper to taste

Place the jam and vinegar in a bowl.  Gradually whisk in the oil.  Stir in salt and pepper to taste.  In a large salad bowl, place the mixed greens, strawberries, and nuts.  Give it a quick toss.  Pour the dressing over and toss again.  It is ready to serve!

Mediterranean Couscous

Whenever I used to hear the word "couscous", it reminded me of a funny story about my brother.  Many years ago, he stayed over at a friend's house.  For dinner, he was served an egg roll and some couscous.  He talked so poorly of that meal that I never gave couscous a chance.  That recently changed when I decided to make some for dinner.  It was delicious!  I am not sure how he had it, but this recipe is to die for!  For it, you will need:

1 1/4 cups couscous
2 cups vegetable broth
1/2 tsp salt
1 clove garlic, minced
1 large cucumber, peeled and cut into chunks
1/4 cup sun dried tomatoes, chopped
1/4 cup shredded parmesan cheese
1/4 cup crumbled feta cheese
1/4 cup kalamata olives, chopped
1/4 cup fresh basil, chopped

for the dressing:
1/4 cup extra virgin olive oil
zest and juice from one small lemon
1/4 tsp fresh ground black pepper
1/2 tsp salt

Place the broth, 1/2 tsp salt, and garlic in a medium sauce pan (with a lid) and bring to a boil.  Stir in the couscous, cover, and remove from the heat.  Allow to sit for 5-6 minutes.  The couscous will absorb the broth.  Fluff with a fork.  Meanwhile, place the cucumbers, tomatoes, cheese, olives and basil in a large bowl.  Add the couscous on top and toss.  To make the dressing, whisk the olive oil slowly into the lemon.  Add the salt and pepper and stir.  Pour over the couscous, stir, and serve!

Hummus

I first discovered hummus years ago and have loved it ever since.  It wasn't until recently that I learned how to make it.  I was surprised at how simple it was.  Here are a couple easy and delicious hummus recipes sure to impress.

Basic Hummus

1-15oz can garbanzo beans
3 tbsp tahini*
1 clove garlic
juice from one small lemon
1 tbsp extra virgin olive oil
salt to taste

Drain the garbanzo beans, but save the juice.  Place the beans, tahini, garlic, salt and lemon in the food processor.  Puree, adding the garbanzo bean juice to thin and make smooth.  Slowly stream in the oil while still pureeing.  Add additional salt if needed.  Serve with pita bread, fresh veggies (carrots, celery, cucumbers), crackers, etc.
 *Tahini is basically sesame seed butter.  You can usually find it at Whole Foods, Sunflower Market, Sprouts, etc. or ethnic grocery stores.

Cilantro Jalapeno Hummus

 If you want to take the flavor up a notch (or two), try this variation:

Follow the hummus recipe above, but add one bunch of washed cilantro (I usually rip off the top of the bunch and toss it in - no chopping needed) and 1/2-1 jalapeno, seeded.  Puree as described above. 

Banana Nut Muffins

Ever get a big bunch of bananas only to have them over ripen before you get a chance to eat them?  Happens to me all the time!  So, rather than tossing them in the trash, turn them into delicious mini muffins!  For this recipe, you will need:

4 very ripe bananas
1 cup brown sugar, packed
2 cups all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1 teaspoon vanilla
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 eggs
1/2 cup chopped nuts (walnuts or pecans work well)

Preheat oven to 375 F.  Line a mini muffin pan with paper liners.  (You can use a regular size muffin pan as well.  Just increase the cooking time by about 1-2 minutes.)  Combine the salt, baking soda, and flour and set aside for later. 

Using either a stand mixer with the whisk or an electric hand mixer, whisk 2 bananas and the sugar for about 3-4 minutes, until well combined.  Meanwhile, smash the other two bananas with a fork, leaving some larger chunks.  Add the butter, egg, and vanilla to the banana/brown sugar mixture.  Mix until well incorporated.  Scrape down the sides of the bowl.  Gradually add the flour mixture until just incorporated.  Gently fold in the remaining bananas and nuts with a plastic spatula.  Spoon the mixture into the muffin pan and fill about 3/4 of the way up.  Place in over for about 15-17 minute, or until a toothpick comes out clean.

 If you want to make the muffins a little more special, you can frost with a cream cheese icing and sprinkle with a few more chopped nuts.  To make your own icing, you will need:

6 oz cream cheese, at room temperature (I usually use reduce fat)
4 tbsp unsalted butter, at room temperature
3 tbsp honey or agave nectar

In a stand mixer or using a hand mixer, beat the cream cheese and butter until light and fluffy.  Gradually add in the honey (or agave nectar) until well incorporated.  You may use more or less of the honey, depending on personal preference.  Ice the muffins and immediately sprinkle with additional chopped nuts.

Pasta Marinara

Everybody (well, almost everbody) loves a big bowl of pasta with marinara sauce.  Here is an easy recipe to make the sauce from scratch along with a few ways to change it up.  For the basic marinara, you will need:

6-7 large roma tomatoes, quartered
2 cloves garlic, minced
2 tbsp fresh basil, chopped
1 tbsp olive oil
salt & pepper to taste

Warm the oil over medium heat.  Add the garlic and saute for about a minute.  Don't burn the garlic or it will become bitter.  Add the tomatoes, salt and pepper.  Cook for about 5 minutes covered.  Add the basil, recover, and cook just a minute longer.  The tomatoes should be soft.  With an immersion blender (or in a food processor) mix until all large pieces are gone.  Pour over some freshly cooked pasta of your choice.  That's it!  It only takes about 10 minutes, start to finish, to make.  Once you try it, you will never go back to jarred or canned sauce!

Variations:

I often get a combination of vegetables to saute and add to the top of pasta.  You can use any vegetables you want.  I typically use a combination of mushrooms, zucchini, yellow squash, mexican squash, asparagus, or broccoli.  Chop the vegetables into bite size pieces and saute in 1 tbsp olive oil until soft.  Add salt and pepper to taste while cooking.  Sprinkle the pasta with freshly grated parmesan cheese

You can also add toasted nuts, such as pine nuts, to the above vegetables for some additional crunch.

If you like cream sauce, make the marinara and place back into the pan.  Add about 2-3 tbsp heavy cream.  Another great way to add creaminess to your sauce is with goat cheese.  Crumble a little bit over the warm sauce.  It will easily melt in and be delicious!

Serve with a fresh loaf of french bread to soak up all that delicious sauce!

Meatless Meatloaf

Whenever I tell someone that I am making a meatless meatloaf, I am not usually met with "mmmm, that sounds good."  But, you have to take my word for it - it really is!  I have tried a dozen "meat"loaf recipes over the years, and was nearly convinced that a tasty one was impossible.  Then, I stumbled across a recipe that really works.  The original recipe does call for meat.  But, with a few substitutions, I have come up with something that everyone in my family gobbles up!  For this meal, I paired the meatless loaf with roasted vegetables - also a crowd pleaser.  Even the kids devour it!

For the "meat" loaf, you will need:

16 oz  of veggie burger (I use Worthington/Loma Linda brand in the can)
1/2 cup seasoned bread crumbs
2 eggs
3 tbsp skim milk
1/3 cup sun-dried tomatoes in oil, chopped
6 oz low fat feta cheese, crumbled
2 cloves garlic, minced (or 1 heaping tbsp jarred garlic)
1/2 tsp salt
1/2 tsp fresh ground black pepper (optional)

Preheat oven to 375 F.  Spray a loaf pan with cooking spray.  Mix all ingredients together and transfer to loaf pan. 

Put in oven for 45 minutes.  Remove and allow to cool for 5 minutes before serving.

To go with this meal, I made roasted vegetables.  I chose carrots, parsnips, sweet potatoes, and red creamer potatoes.  Peel the carrots, parsnips, and sweet potatoes and chop so that they are all about the same size.  Scrub the red potatoes.  Leave the skins on and keep them whole.  Rinse all the vegetables.

 
I chose to roast the sweet potatoes, parsnips, and carrots together, and the red potatoes separate so that I could season them differently.  But you can put them all in one large dish if you want.  Drizzle with olive oil and sprinkle with salt and pepper.  I placed a couple sprigs of fresh rosemary on the red potatoes to add more flavor.

You will want to roast them at 375 F for about 1 1/2 to 2 hours.  After the vegetables have been cooking for 1 hour, add the meatloaf and cook for 45 minutes.  You may need to cook an additional 15 minutes if the vegetables are soft and/or the loaf isn't browned.  After removing the potatoes, you can squeeze half a lemon over them for additional flavor.  Enjoy!

Tortilla Soup

I will apologize in advanced for not having pictures.  But, I really wanted to share this recipe.  It is one of my favorites.  I just made it over the weekend to warm up during our mini blast of cold weather.  For this recipe you will need:

5-6 cups vegetable broth
1 14oz can diced tomatoes with jalapenos (canned tomatoes with green chiles will work too)
1 medium yellow onion, diced
2-3 cloves garlic or 1 tbsp jarred garlic
1 tbsp olive oil
1 tsp chili powder (more if you want it spicier)
1 tsp onion powder
1/4 tsp cayenne pepper (optional)
1 bay leaf
salt to taste

In a large stock pot, heat the oil over medium high heat.  Add onion and sautee until soft.  Add garlic and cook an additional 2 minutes.  Sprinkle with salt.  Add the can of tomatoes, including the juice.  Continue to cook and stir for about 3 minutes.  Gradually add in all the broth and seasonings.  You can add more or less of the chili powder and cayenne pepper depending on how spicy you like it.  Bring to just boiling, add the bay leave, cover, and reduce heat to low.  It is best to allow the soup to simmer for at least an hour, ideally 3-4 hours.  I usually make mine about 4-5 hours before I want to eat.  Remove the bay leaf before serving.

I serve mine with a variety of "toppings" to add to the bowl, such as diced fresh tomatoes, diced avocado diced onions, rice, chopped cilantro, corn, cooked or canned pinto or black beans, veggie burger, tortilla strips, and black olives.  I place all the toppings in the bowl first, then pour the broth over it.  Top with shredded cheese and/or sour cream.  It is warm, spicy, and delicious...perfect for a cold evening!

Grilled Polenta with Mushroom Sauce

Its back to the grill again tonight for something I have never cooked with before - Polenta.  I've eaten it in restaurants before and loved it.  So, I thought it was time to give it a try.  I took a short cut and used store-bought polenta rather than making my own.  It came out pretty good!  For this recipe, you will need:

1 tube prepared polenta (I used plain, but might tried flavored next time)
8 oz mushrooms (I used baby portobellos) - sliced
1/2 medium onion, diced
1-2 cloves garlic, minced or 1 heaping tsp jarred garlic
2/3 C white cooking wine (can substitute vegetable broth)
1/3 C heavy cream
1/2 C shredded fontina
1-2 tsp olive oil
Salt & Pepper to taste

Preheat the grill on high.  Remove the polenta from the plactic tube and cut into 1/2" slices.

Lightly coat the grill with cooking spray and place the polenta on it.  Sprinkle with salt and pepper.  Cook for about 7-10 minutes, then flip and cook the other side.  You want to see dark grill marks when you flip it.

Meanwhile, preheat the olive oil in a pan on medium heat.  Add the diced onions and cook for 1-2 minutes.  Add the garlic and cook for an additional minute.  Add the mushroom, sprinkle with salt and pepper, and allow to cook for about 5-6 minutes or until the mushrooms are soft and most of the liquid is absorbed.  Add the wine (or broth) and continue to cook until reduced by half. (*the alcohol in the wine will cook off well before its time to eat). 

Stir in the cream and simmer.  Add the cheese, stirring constantly until incorporated.  Add salt and pepper to taste.

Arrange the polenta onto a serving dish or individual dishes and spoon the sauce over the top.  Its ready to serve!  I served mine with grilled asparagus and roasted red potatoes.