Hm, I made a veggie lasagne a while back that I didn't post. I don't know where the recipe is now! If I can find it, I'll post it. I had found it online.
Anyway, right now I am making this in the crock pot! It'll be ready before too long and then I'll take a picture and we'll rate it! The original recipe is here. I made just a few slight changes/additions.
Ingredients:
32 oz. potatoes, diced
1/2 c celery, diced
1 carrot, sliced
1 garlic clove, minced
onion powder, to taste
32 oz. no-chicken broth
1 c water
1 c milk
3 T all-purpose flour
8 oz (2 c) shredded cheddar cheese
1/4 c bacon bits, if desired
Directions:
1. Combine potatoes, celery, and carrot in crock pot. Sprinkle with onion powder. Pour in the water and broth. Cook on low for 5 hours.
2. Stir flour into milk. Add to crock pot. Change to high and cook 20-30 minutes, until thickened.
3. Stir in cheese until melted. Garnish individual bowls with bacon bits. Enjoy!*
Makes 6 servings.
Nutritonal Information:
Calories: 300
Fat: 12.5g
Saturated Fat: 7g
Carbs: 35g
Fiber: 2.5g
Protein: 14.5g
Ratings:
Kristen: 4
Dave: 4
*We seasoned with salt & pepper. Next time I make this, I'm going to replace the water with beer. And maybe throw in some broccoli.
Sunday, October 30, 2011
Sunday, August 7, 2011
Sinangag (Filipino Garlic Fried Rice)
I'm back! Haven't been cooking much in the past several months, and when I have been, it hasn't been anything new.
I got this recipe from my magazine subscription to Vegetarian Times. I changed it up a bit because I don't care for onions. So instead of stirring in 1/4 c of finely chopped green onions at the end, I added 1/2 c of diced celery with the garlic.
Ingredients:
2 eggs (medium)
1-1/2 T oil (grapeseed)
5 cloves garlic, peeled and chopped
2 c cooked rice
1/2 c diced celery
Cooking spray or additional oil
Directions:
1. Whisk eggs with 1/2 T water in a small bowl.
2. Coat skillet with cooking spray or oil, and heat over medium-high heat. Add eggs, tilting to coat bottom of pan, and cook 3-5 minutes (like an omelette) or until firm and set. Transfer eggs to cutting board and cut into 2" strips.
3. Add 1-1/2 T oil to pan and reduce heat to medium. Stir in chopped garlic (and celery) and cook 3-5 minutes or until garlic is browned, stirring often. Add rice, increase heat to high and cook 3-4 minutes, or until rice begins to brown. Season with salt & pepper if desired (and stir in green onions), then eggs.
Makes 3 servings.
Nutritional Information:
Calories: 275
Fat: 9.5g
Saturated: 1.5g
Carbs: 39g
Fiber: 1.5g
Protein: 7.5g
Ratings:
Kristen: 3.5
Dave:
I got this recipe from my magazine subscription to Vegetarian Times. I changed it up a bit because I don't care for onions. So instead of stirring in 1/4 c of finely chopped green onions at the end, I added 1/2 c of diced celery with the garlic.
Ingredients:
2 eggs (medium)
1-1/2 T oil (grapeseed)
5 cloves garlic, peeled and chopped
2 c cooked rice
1/2 c diced celery
Cooking spray or additional oil
Directions:
1. Whisk eggs with 1/2 T water in a small bowl.
2. Coat skillet with cooking spray or oil, and heat over medium-high heat. Add eggs, tilting to coat bottom of pan, and cook 3-5 minutes (like an omelette) or until firm and set. Transfer eggs to cutting board and cut into 2" strips.
3. Add 1-1/2 T oil to pan and reduce heat to medium. Stir in chopped garlic (and celery) and cook 3-5 minutes or until garlic is browned, stirring often. Add rice, increase heat to high and cook 3-4 minutes, or until rice begins to brown. Season with salt & pepper if desired (and stir in green onions), then eggs.
Nutritional Information:
Calories: 275
Fat: 9.5g
Saturated: 1.5g
Carbs: 39g
Fiber: 1.5g
Protein: 7.5g
Ratings:
Kristen: 3.5
Dave:
Sunday, May 8, 2011
Gingerbread French Toast
This recipe comes from Lindsay Nixon's cookbook, The Happy Herbivore. I checked it out from the library on Friday and there are SO MANY things I want to make from it.
Here is a version of the recipe that she had previously posted on her website. The one in the cookbook is a little different. Here is how I made it.
Ingredients:
8 slices Koepplinger's Country French bread
1 c unsweetened almond milk
1/4 c whole wheat flour (chickpea flour would be better, but I didn't have any and I was too hungry to run to the store!)
1 tsp ground cinnamon
1 tsp pure maple syrup
1/2 tsp fine salt
1/2 tsp ground nutmeg
1 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp vanilla extract
Directions:
Whisk all ingredients (except bread) together in a shallow dish.
Dredge bread slices (cut into triangles) in the mixture and place in a heated skillet sprayed with non-stick cooking spray.
Cook 2-3 minutes per side.
Re-spray the skillet and repeat with remaining slices.
Makes 4 servings.
Nutritional Information:
Calories: 175
Fat: 2g
Carbs: 32g
Fiber: 2.5g
Protein: 6.5g
Rating:
Kristen: 4
Here is a version of the recipe that she had previously posted on her website. The one in the cookbook is a little different. Here is how I made it.
Ingredients:
8 slices Koepplinger's Country French bread
1 c unsweetened almond milk
1/4 c whole wheat flour (chickpea flour would be better, but I didn't have any and I was too hungry to run to the store!)
1 tsp ground cinnamon
1 tsp pure maple syrup
1/2 tsp fine salt
1/2 tsp ground nutmeg
1 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp vanilla extract
Directions:
Whisk all ingredients (except bread) together in a shallow dish.
Dredge bread slices (cut into triangles) in the mixture and place in a heated skillet sprayed with non-stick cooking spray.
Cook 2-3 minutes per side.Re-spray the skillet and repeat with remaining slices.
Makes 4 servings.
Nutritional Information:
Calories: 175
Fat: 2g
Carbs: 32g
Fiber: 2.5g
Protein: 6.5g
Rating:
Kristen: 4
Saturday, April 9, 2011
Spinach Spaghetti with Walnut-Arugula Pesto
Wanted to try a new arugula recipe. Here it is!
Ingredients:
2 garlic cloves
3 oz walnut pieces (about 3/4 c), toasted and cooled
4 oz arugula
1/2 tsp coarse sea salt
1 oz Parma! Vegan Parmesan
1 lb spinach spaghetti (like Hodgson Mills)
1 T grapeseed oil
Freshly ground pepper
Directions:
1. In a food processor, pulse garlic until very finely chopped. Add walnut pieces and arugula; process until a coarse paste forms, about 5 seconds. Transfer to a serving bowl. Stir in the salt and parmesan cheese, and set aside.
Makes 8 servings.
Ingredients:
2 garlic cloves
3 oz walnut pieces (about 3/4 c), toasted and cooled
4 oz arugula
1/2 tsp coarse sea salt
1 oz Parma! Vegan Parmesan
1 lb spinach spaghetti (like Hodgson Mills)
1 T grapeseed oil
Freshly ground pepper
Directions:
1. In a food processor, pulse garlic until very finely chopped. Add walnut pieces and arugula; process until a coarse paste forms, about 5 seconds. Transfer to a serving bowl. Stir in the salt and parmesan cheese, and set aside.
2. Bring a large pot of water to a boil. Add spaghetti, and cook until al dente according to package instructions, about 8 minutes. Drain in a colander, and immediately add to bowl with walnut-arugula mixture. Drizzle with the oil, and season with pepper. Toss thoroughly until coated evenly. Serve immediately.
Makes 8 servings.Nutritional Information:
Calories: 304
Fat: 10g
Saturated: 1g
Carbs: 43.5g
Fiber: 7g
Protein: 11g
Ratings:
Kristen: 3
Dave: 2
Friday, April 8, 2011
Garlic Creamed Chard
Had some chard to use. I chose this recipe, which I liked because it uses both the leaves and the stems! :)
Ingredients:
1 T grapeseed oil
1 lb chard, stems and leaves separated, chopped
2 T minced garlic
4 tsp Earth Balance buttery spread
4 tsp all-purpose flour
2/3 c unsweetened soymilk
1/4 tsp salt
1/8 tsp black pepper
1/8 tsp ground nutmeg
Directions:
1. Heat oil over medium heat. Add chard stems and cook, stirring often, until softened, 5 minutes. Stir in chard leaves and cook, stirring constantly, until wilted, about 2 minutes. Cover and cook, stirring once, until tender, about 2 minutes more. Transfer to a colander placed in the sink and press with a spoon to remove excess liquid. Return the chard to the pot, cover and keep warm.
2. Place garlic and butter in a small saucepan over medium heat and cook
until the garlic is fragrant but not browned, about 2 minutes. Whisk in flour and cook until bubbling, about 30 seconds. Add milk, salt, pepper and nutmeg; cook, whisking constantly, until thickened, 1 to 2 minutes. Stir the chard into the sauce and serve immediately.
Makes 4 servings.
Nutritional Information:
Calories: 116
Fat: 8g
Saturated: 1.5g
Carbs: 9.5g
Fiber: 3g
Protein: 3.5g
Ratings:
Kristen: 4 (yum, garlic!)
Dave: 3.5 (He says I should definitely make this again!)
Ingredients:
1 T grapeseed oil
1 lb chard, stems and leaves separated, chopped
2 T minced garlic
4 tsp Earth Balance buttery spread
4 tsp all-purpose flour
2/3 c unsweetened soymilk
1/4 tsp salt
1/8 tsp black pepper
1/8 tsp ground nutmeg
Directions:
1. Heat oil over medium heat. Add chard stems and cook, stirring often, until softened, 5 minutes. Stir in chard leaves and cook, stirring constantly, until wilted, about 2 minutes. Cover and cook, stirring once, until tender, about 2 minutes more. Transfer to a colander placed in the sink and press with a spoon to remove excess liquid. Return the chard to the pot, cover and keep warm.
2. Place garlic and butter in a small saucepan over medium heat and cook
until the garlic is fragrant but not browned, about 2 minutes. Whisk in flour and cook until bubbling, about 30 seconds. Add milk, salt, pepper and nutmeg; cook, whisking constantly, until thickened, 1 to 2 minutes. Stir the chard into the sauce and serve immediately.
Makes 4 servings.Nutritional Information:
Calories: 116
Fat: 8g
Saturated: 1.5g
Carbs: 9.5g
Fiber: 3g
Protein: 3.5g
Ratings:
Kristen: 4 (yum, garlic!)
Dave: 3.5 (He says I should definitely make this again!)
Tuesday, April 5, 2011
Baked Tilapia with Lots of Spice
I found this recipe via www.supercook.com. It is a website where you can enter all the ingredients that you have on hand and it will generate recipes that you can make. You can make a profile so that it will save your ingredients, so that way you can just add and delete things as your "inventory" changes. It is super handy!!
I adjusted this recipe for just one person, altered some of the amounts slightly because of fractions, and my tilapia was 4.7 oz (instead of 4). Feel free to refer to the original recipe.
Ingredients:
4.7 oz tilapia
1/8 tsp EACH:
-paprika
-onion powder
-dry mustard
-garlic salt
-black pepper
-cumin
-basil
-italian seasoning
1/8 c italian bread crumbs
1 T sliced green onion
1 tsp dried parsley flakes
1 tsp grape seed oil
Directions:
1. Preheat the oven to 450F. Place the tilapia in a small baking dish sprayed with non-stick spray.
2. In a small bowl, combine the spices (from the paprika to the italian seasoning). Sprinkle 1 tsp of the spice mix over the tilapia.
3. To the remaining spice mix, add the bread crumbs, parsley, and green onion. Add the oil and mix together.
4. Cover the tilapia with the bread crumb mixture.
5. Bake for 12-14 minutes, until flaky.
Makes 1 serving.
Nutritional Information:
Calories: 236
Fat: 8g
Saturated: 1.5g
Carbs: 13g
Fiber: 1.5g
Protein: 28.5g
Rating:
Dave: 4
I adjusted this recipe for just one person, altered some of the amounts slightly because of fractions, and my tilapia was 4.7 oz (instead of 4). Feel free to refer to the original recipe.
Ingredients:
4.7 oz tilapia
1/8 tsp EACH:
-paprika
-onion powder
-dry mustard
-garlic salt
-black pepper
-cumin
-basil
-italian seasoning
1/8 c italian bread crumbs
1 T sliced green onion
1 tsp dried parsley flakes
1 tsp grape seed oil
Directions:
1. Preheat the oven to 450F. Place the tilapia in a small baking dish sprayed with non-stick spray.
2. In a small bowl, combine the spices (from the paprika to the italian seasoning). Sprinkle 1 tsp of the spice mix over the tilapia.
3. To the remaining spice mix, add the bread crumbs, parsley, and green onion. Add the oil and mix together.
4. Cover the tilapia with the bread crumb mixture.5. Bake for 12-14 minutes, until flaky.
Makes 1 serving.
Nutritional Information:
Calories: 236
Fat: 8g
Saturated: 1.5g
Carbs: 13g
Fiber: 1.5g
Protein: 28.5g
Rating:
Dave: 4
Sunday, March 13, 2011
Sesame Noodles with Broccoli and Peppers
I changed the original recipe a little bit, especially to pare down the serving size. Dear Martha Stewart, a serving size of pasta is 2 oz!!
Ingredients:
4 oz spaghetti
1 stalk of broccoli, chopped into florets, stalk peeled and chopped (Mine was 5-1/3 oz)
1 red bell pepper, ribs and seeds removed, cut into thin slices (Mine was 4-1/3 oz)
2 T creamy peanut butter
1/2 T sugar
1 T + 1 tsp seasoned rice vinegar
1 T + 1 tsp low sodium soy sauce
1 tsp sesame oil
1 garlic clove, minced
1/4 tsp red pepper flakes
Directions:
1. In a large pot of boiling water, cook spaghetti 3 minutes less than al dente. Add broccoli and bell peppers. Cook until pasta is al dente and vegetables are tender, 3 minutes more. Reserve 1/2 cup pasta water; drain pasta and vegetables.
2. Meanwhile, in a large bowl, whisk together peanut butter, sugar, vinegar, soy sauce, oil, garlic, and red-pepper flakes. Add hot pasta and vegetables; toss to coat, thinning sauce with a little pasta water, if necessary. (I didn't need any.) Serve at room temperature or chilled.
Makes 2 servings.
Nutritional Information:
Calories: 405
Fat: 11.5g
Saturated: 2g
Carbs: 59.5g
Fiber: 6.5g
Protein: 15g
Ratings:
Kristen: 4
Ingredients:
4 oz spaghetti
1 stalk of broccoli, chopped into florets, stalk peeled and chopped (Mine was 5-1/3 oz)
1 red bell pepper, ribs and seeds removed, cut into thin slices (Mine was 4-1/3 oz)
2 T creamy peanut butter
1/2 T sugar
1 T + 1 tsp seasoned rice vinegar
1 T + 1 tsp low sodium soy sauce
1 tsp sesame oil
1 garlic clove, minced
1/4 tsp red pepper flakes
Directions:
1. In a large pot of boiling water, cook spaghetti 3 minutes less than al dente. Add broccoli and bell peppers. Cook until pasta is al dente and vegetables are tender, 3 minutes more. Reserve 1/2 cup pasta water; drain pasta and vegetables.
2. Meanwhile, in a large bowl, whisk together peanut butter, sugar, vinegar, soy sauce, oil, garlic, and red-pepper flakes. Add hot pasta and vegetables; toss to coat, thinning sauce with a little pasta water, if necessary. (I didn't need any.) Serve at room temperature or chilled.
Makes 2 servings.Nutritional Information:
Calories: 405
Fat: 11.5g
Saturated: 2g
Carbs: 59.5g
Fiber: 6.5g
Protein: 15g
Ratings:
Kristen: 4
Subscribe to:
Posts (Atom)