Category Archives: Veggie

Lentil Stew

Lentil Stew

Lentil Stew

When I woke up this morning there was a cold wind whistle, yes Autumn is near. We came from a super hot 90 degree weekend and wound up in the 60’s today. Gloomy days are perfect cozy days. I woke up to snuggle on the couch with my blanket and work on my bible study and read for awhile. And of course I had my cup o’ coffee and it was absolutely glorious.

Opting for a warm soup and fresh bread for dinner, I put my crock pot to work; lentil stew.

I took Cooper to the park this morning to get his wiggles released before nap time. Upon our return home, the house smelt of something so yummy waiting to be eaten this evening. I love walking into a house that smells of yummy food or fresh baked goods. There is something so delightful in that.

Ingredients:

  • 1 1/2 cup navy beans
  • 1 1/2 cup lentils
  • 6 cups water
  • 1 bay leaf
  • 1/2 onion, diced
  • 1 tbsp thyme
  • 1 tsp cinnamon
  • 1 tsp garlic salt
  • 1/2 tsp cumin
  • 1/2 tsp onion powder
  • 2 tsp minced garlic

Clean your beans and lentils thoroughly before placing in the crock pot

Combine all ingredients together and give a good stir.

Let simmer for 8 hours.

Lentil Stew 1

Serve with Garlic Buttered Bread and toast.

Spicy Black Bean Burgers

Music in the park tonight, yup that was music not movies. As we continually have this discussion all throughout summer about our movie dates we officially ended the movie phase last week and now have transitioned to music nights.

We decided we would continue our Thursday Date Night Park Night (boy was that a mouthful) with whatever decides to land itself in the park and tonight happens to be music.

I had a light bulb moment today while hashing out picnic ideas to myself and a brilliant idea hit–black bean burgers with a titch of spice. Before I get started, I must confess that this idea came to me only, I repeat only because I just made black beans last night. What was I making black beans for you may ask, I’m not entirely sure, they just sounded scrumptious. There was no heartfelt pondering as to what I should make for our dinner park date but that does not mean love is not genuinely wrapped tightly in my non-heartfelt idea. :)

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First, let me just say that replacing lettuce for fresh green beans was by far the best idea I’ve had to date. I do not know how to express to you this transitional period in my life. Something about the sweet flavor of the beans along with the crunch lettuce holds, brought this sandwich to a WHOLE new level; unexplainable.

Now here are the magical ingredients for my delicious spicy black bean burgers–

Quantity = 4 burgers

Ingredients: 

  • 4 Ciabatta Buns
  • 2 Cups Black Beans
  • 1 Cup Quinoa
  • 1/2 Cup Fresh Green Beans, chopped
  • 1/2 Cup Tomatoes, diced
  • 1 Palm full Cilantro, chopped
  • 1 TBSP Garlic Salt
  • 1/2 TSP Sea Salt
  • 2 TBSP Olive Oil
  • 2 Eggs
  • 1 Lemon
  • 1/2 Cup Shredded Cheese
  • 1/2 Cup Crumbled Blue Cheese
  • 4 Slices of Cheese

Toppings:

  • Spicy Spread (optional)
  • Fresh Green Beans (replacement for lettuce)
  • Tomatoes

Preheat oven to 400 degrees.

In a medium bowl, combine oil, eggs, garlic, sea salt and the juice of 1/2 lemon. Mix well.

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Add in black beans, quinoa, green beans, tomatoes and cilantro.

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Add in cheese.

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Use a 1 cup measuring cup and scoop onto a cookie sheet. Pat down to make flat.

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Bake for 20-25 minutes until crispy. Remove from oven and top with cheese slices.

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Return to oven and heat until melted; 1-2 minutes.IMG_6705

Lets just say that the blue cheese crumbles melted within this giant black bean burger is to die for. You do not want to opt out of using blue cheese crumbles as this adds lots of flavor and pairs perfectly with the spicy spread.

Top your buns with a black bean burger, a large dollop of spicy spread, green beans and tomatoes. If you love the spicy spread as much as we do, fill each side of your bun with it as well. :)

IMG_6713This meal will knock your socks off guaranteed. Holy smokes you may want to call the fire department, it’s that sizzling good.

Sweet and Savory Stuffed Bell Peppers

Tonight I wanted something a little different, something with a pop. I am sick of the Mexican style stuffed peppers that everyone makes. I wanted something a little Sweet & Savory for a change. I taste tested along the way until I found what I believe to be the best combination of flavors.

Tonight was a night I didn’t really want to cook. It seems as of recent with the whirlwind of life, I often have days that I simply am not motivated. With that in mind, I knew I couldn’t skimp on dinner as I have a family to feed. So, while my son napped, I cooked the meat and stuffed the peppers. When he woke up we went for a long walk and came back and popped the peppers in the oven. My son thoroughly enjoys our long walks to the dog park to watch the puppies frolic in the park or to head into the woods on the walking trail and look at the water along the way. Today…we did both.

Anyway, while the peppers cooked, I used my wonderful rice maker. I love my rice maker as it does all the work for me and gets the rice perfect every time.

Ingredients:

  • 1 lb ground turkey (Beef or opt out for vegetarian)
  • 1 small onion, chopped
  • 4 medium mushrooms, diced
  • 1 small parsnip, diced
  • 1 heaping cup bok choy, thinly chopped
  • 2 tsp minced garlic
  • Garlic Oil (EVOO works as well)
  • ¼ tsp garlic salt
  • ¾ tsp chili powder
  • ¼ tsp cinnamon
  • ¼ tsp thyme
  • 1 tbsp + 1 tsp honey
  • ¼ cup green salsa
  • 1 cup shredded mozzarella cheese
  • 2 Large green peppers, sliced in half
  • Blue Cheese, Ranch or Sour Cream for topping (optional)

Preheat oven to 425 degrees.

In a large skillet chop onion, mushrooms, parsnips, bok choy, and garlic.

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While the veggies begin to cook on medium heat and add the meat.

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Once meat is cooked and vegetables are tender, add in 1 cup of cheese.

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Wash and slice peppers lengthwise and place on a foil lined baking sheet.

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Use a spoon to fill in the crevasses that are hard to get.

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Pile high and bake at 425 degrees for 15 minutes.

IMG_4880After 15 minutes sprinkle with cheese (optional) and broil for 2 minutes or until cheese is melted.

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Serve with rice! Enjoy!

Quinoa Burgers

I forgot about this recipe and was absolutely ecstatic to make them again. They are fabulous, healthy and great twist to your normal go-to quinoa recipes. They are also not your typical burgers. They are bun-less and have about 8 grams of protein per serving.

My family loves this recipe including the little one, except without toppings. :)

Ingredients:

  • 2 cup quinoa, cooked
  • ¾ cup shredded cheese
  • ½ cup cottage cheese
  • 1 cup grated carrots OR zucchini
  • 4 eggs
  • 4 tbsp flour
  • 2 gr onions, chopped
  • ½ + ¼ tsp sugar
  • ¼ tsp pepper
  • ½ tsp cumin
  • ¼ tsp salt
  • ¼ tsp garlic salt
  • EVOO

In a large bowl combine all ingredients.

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On a headed griddle to 225 degrees, ladle 1/2 cup mixture about 1/2 inch thick. Cook for 4-5 minutes on each side or until golden brown.

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You will notice bubbles begin to form as they do with pancakes, this will alert you that it’s time to flip them.

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Flip and cook, another 5 minutes.

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Once cooked, place on a serving plate and serve warm.

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Top with Spinach, tomatoes, olives, avocado and blue cheese dressing!

I served this with pasta salad! Enjoy!

 

Rice Noodle Saute

Rice noodle sauté fabulous. My heart and tummy were utterly satisfied after eating this dish. It was a good 65 degrees outside which honestly felt like 85 after all the cold weather we’ve been having.  I was out digging out 4 foot ditch and was longing for a good “summer” meal and came up with this. :)

eIngredients:

  • 1 package rice noodles*
  • 1 lb tofu
  • 1 lb kielbasa sausage (opt out for vegetarian)
  • 1 cup broccoli, chopped
  • ½ cup peppers (any color works)
  • 1 large carrot, chopped
  • 1 medium zucchini, chopped

Sauce:

  • 3 tbsp terryaki sauce
  • 2 tbsp worsterchire sauce
  • 2-3 tbsp. sweet chili sauce
  • Drizzle of EVOO
  • 1 tsp garlic salt
  • Salt and pepper

Chop all vegetables and add everything to a Wok including the sauce.

imageHeat on Medium-High heat for 5-8 minutes or until the vegetables are almost cooked.
imageBefore they are fully finished cooking, add the uncooked rice noodles directly to the Wok without cooking.
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Sautee for 2-3 minutes longer until they are tender. Remove from heat (they will continue to cook)

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Serve and ENJOY!!!!

*Rice noodles- on the packaging they usually suggest boiling the noodles for 2-3 minutes; don’t do this. Boiling before adding to the vegetables only over cooks them and makes them mushy; basically they fall apart and taste terrible. Due to the vegetable mix in the Wok being already hot, this cooks them just enough and allows for perfection. :)

Polenta Deep Dish Pizza

I made this for dinner tonight and was in love with how easy making your own polenta truly is. I was also 100% guilt free of eating two LARGE portions as it was polenta and not actual white crust. (Remember it’s deep dish pizza so one piece is pretty large) This gluten free recipe was very delicious and a must have when you want something divine and healthy.

Homemade Polenta:

  • 3 cups water
  • 3 cups chicken broth
  • 2 cups cornmeal
  • 1 tsp garlic salt
  • 5 tbsp butter
  • 2 tsp salt

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In a large saucepan bring 3 cups water and 3 cups chicken broth to a boil. Turn on low heat and add cornmeal.

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Add in garlic and salt and let simmer for 15 minutes; stir constantly.

Once thickened, add butter.

Pizza Sauce:

  • 1 cup Ricotta cheese
  • 1 tsp Italian seasoning
  • 1 tsp garlic salt

In a small bowl mix together all three ingredients.

Set aside.

Pizza Toppings:

  • 1 garlic clove, minced
  • 1 ½ lb, mushrooms, sliced
  • 1 small onion, chopped
  • 1 tsp parsley
  • 1 tsp salt
  • Freshly ground pepper
  • 8 oz Sliced Salami (omit for vegetarian)
  • 1 cup shredded cheese (I used Baby Bell cheese and shredded it myself)

In a large skillet add mushrooms, onions and garlic. Begin to simmer over medium heat.

Add Parsley, salt, and pepper.

In a greased cheesecake pan, add about 4 cups polenta and spread throughout pan as well as up the sides make it “deep dish.”

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Spread ricotta cheese mixture on top of polenta

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Layer mushroom mixture on top of ricotta

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Layer salami on top of mushrooms to help hold the ingredients together

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Top with shredded cheese

Bake at 375 for 15 minutes or until heated through and cheese is fully melted

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To serve, remove outer rim and cut through.

Enjoy!

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Idea adapted from Rachael Ray but recipe not used.

Veggie Burgers

What’s for dinner tonight? “woot woot” Homemade, decadent veggie burgers. These suckers are so easy and so full of flavor. I’ve made many different types of veggie burgers and some of them are time consuming and lacking flavor. These however, or quite tasty, super easy and you can make ahead of time AND even freeze them for later use. They make 12 large burgers, great for making a double batch to freeze for quick last minute meals.

As you know I enjoy a bit of a spice to my food. Easily omit the spice if you are one who prefers otherwise. :)

Ingredients:

  • 2 cups spinach
  • 2 large carrots
  • 1 red pepper
  • 1 garlic clove, minced
  • 1 tsp garlic salt
  • 1 tsp onion powder
  • 1 tsp salt & pepper
  • 1 tsp cayenne pepper (omit if you prefer no spice)
  • 2 oz (½ can chopped chilies)
  • ½ cup fresh parsley
  • ½ cup fresh cilantro
  • 3 green onions, chopped
  • 1 can hominy, drained
  • 1 can diced Italian tomatoes
  • 2 cups Oats
  • 1/3 cup flour
  • Whole wheat buns
  • Toppings/condiments for burger

In a food processor toss spinach, carrots, red pepper, minced garlic, onion powder, garlic salt, cayenne pepper and chilies.

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Puree until pretty chunky. (Depending on the size of your food processor you may be able to fit everything in at once. Mine it 8 cups and I still have to puree a bit to add the remainder of ingredients)

Add in parsley, cilantro, onions, hominy, and diced tomatoes. Puree until well blended.

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In a large bowl, fold in rolled oats and flour. Mix well.

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In a greased 9×13 pan form your patties and place 6 large burgers in the pan.

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Bake at 450 for 25 minutes.

Broil for an additional 2-3 minutes to crisp them up a bit.

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I made a chipotle mayo sauce:

  • ¼ cup mayo
  • 2 tbsp blue cheese dressing
  • ½ tsp sriacha

*If freezing, allow to cool 100% before placing them into a Ziploc, airtight bag.

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Served with onions, pickles, spinach, pepper jack cheese and chipotle mayo sauce (ingredients above)

Serve on homemade hamburger buns.

Avocado Fried Egg

Avocado fried eggs are incredible. I saw I picture of an avocado with an egg inside. “Brilliant” I thought to myself. I filled the center full of eggs and baked them to perfection. I topped them with a beautiful kale and roma tomato garnish.

Avocado Fried Eggs:

  • 4 avocados
  • 4 eggs
  • ¾ cup chopped roma tomatoes
  • 1 cup chopped kale
  • Dash of EVOO
  • Dash of Salt and Pepper

Split and pit avocados and place in a greased 8×8 baking dish. Break avocado a titch to allow a bigger hole for the egg and scoop egg into center.

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Bake at 400 degrees for 10-15 minutes depending on your preference of cooked egg. Turn to broil and broil for 1 minute until the top browns slightly.

Meanwhile chop roma tomatoes and kale and mix with evoo, salt and pepper. Top Avocado fried eggs with this garnish and serve with hash browns and toasted English Muffin Bread.
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Very simple yet very delicious.

 

Veggie Burgers

My dad came down to help build our laundry room. He raised the ceiling, added walls, sheetrock, electrical and much more. I did have a helping hand as my husband was out of town for work; I was standing on a ladder, holding a HUGE, HEAVY piece of sheetrock above my head while my dad nailed it down. There were a couple moments I questioned what would happen if I dropped it, that would not have been a pretty site, my thoughts led me back around to that NOT being an option. My arms were burning; the weight upon my shoulders while holding this wobbly giant on a wiggly ladder was definitely a lot of pressure as I knew dropping this would be a disaster and prolong the process immensely. If you know much about me, I hate heights and wiggly heights none the less. I also have what I call Popeye and buh-bye arms. I get the Popeyes from carrying my son, and the buh-byes haven’t changed. J This technique with my dad challenged the buh-byes rather than the Popeyes I already had.

 

While he was here he was sharing with me his new invention of yummy veggie burgers amidst our love for beefy beef burgers. He actually made it sounds pretty tasty and worth trying. Take a look and see…

 

I make my own buns and this is the recipe I use. Depending on my mood and what I am making I add either poppy seeds or cheddar cheese and mix it directly into the dough.

Buns:

  • 3/4 c. hot water
  • 2 T. oil
  • 2 T. sugar
  • 2 t. instant yeast
  • 1 t. salt
  • 1 egg
  • 3-4 cups flour
  • Poppy seed (optional)
  • Cheddar Cheese (optional)

 

Preheat oven to 350 degrees.  Combine all the ingredients in a standing mixture; I use Kitchen Aid.  Beat till smooth and flour is fully mixed throughout. Add enough flour where the dough is slightly sticky, but doesn’t stick to your finger. Knead for about 5 minutes. If you are adding poppy seeds or cheddar cheese add this now. Divide into 8 portions and roll into 8 balls. Place on well greased cookie sheet and press down with the palm of your hand to flatten slightly. Cover with a tea towel and let rise till doubled. Bake for 12-15 minutes.

 

Insides:

  • Avocado
  • Tomato
  • Cucumbers
  • Onion
  • Pickles
  • Lettuce
  • Blue Cheese crumbles
  • Blue cheese dressing

 

Slice the buns in half and brush with butter and garlic, broil in the oven or BBQ until lightly crispy. Spread Blue cheese dressing on each side of the bun and sprinkle blue cheese crumbles on top. Add slice avocado, tomato, onion, pickles and lettuce and enjoy.

 

Sounds simple and it is, and it’s very tasty. Thanks to my dad! :)