Tag Archives: vegetarian

Non-dairy Creamy of Anything Soup

veggie soupDairy has been an ongoing struggle in our house for a few years now. Mostly because we love it and can’t digest it. Unfortunately, it looks like half of our family is lactose intolerant. So this summer’s mission #1 is to find healthful snacks and substitutes to lead a dairy-free lifestyle. For me, an avid cheese lover this is a challenge to put it lightly. We’ve been eating low-dairy for about four years, but now it’s time to cut it out entirely. While I spent a solid hour in Whole Foods looking for easy-to-send-to school snacks, it really hit me that dairy is in everything! If you’re in the same boat as me, just learning how to eat dairy-free, check out the link here to a wonderful resource with plenty of reviews of products as well as recipes. Continue reading Non-dairy Creamy of Anything Soup

Back to School Make Ahead Dinners: 5 to Keep You Alive

With the school year starting back up, so many of us will soon be thrown into that business of the after-school hustle. So who can’t use a few easy tricks to getting meals on the table a little faster. Some weeks I am a pre-chopper and other times I am a pre-cooker. All of these meals are meals that you can make on the weekend, or whenever you have time, and then they reheat well when it’s time serve them. The other great thing about these dishes is that because the stand up to re-heating you can easily pack them for lunch, or bring to a pot luck. I hope you enjoy these.

IMG_3836
Goat Cheese Enchiladas

Goat Cheese Enchiladas are a sophisticated Mexican meal that are definitely suitable for entertaining. A delicious combination of goat cheese and green chiles give this traditional comfort food a little glam power.

 

 

 

 

 

Chicken Cobb Hand Pies

Chicken Cobb Hand Pies are my favorite salad tucked inside a pastry crust. Who wouldn’t love that? I love a good sandwich with a side salad, and this pocket sammy is amped up because it’s stuffed inside of dough!

 

 

 

 

Stuffed Peppers
Chicken Stuffed Peppers

Chicken Stuffed Peppers are a healthier version of the traditional pork and beef stuffed favorite, but just as tender and moist. These reheat really well, so make a batch or two and send them for lunch too.

 

 

 

 

P1060572
Veggie filled Chili

Chili what more do I need to say? OK, a little more would be good. This is a fabulous veggie chili that holds its own filled with spices that with keep your mouth begging for more.

 

 

 

 

 

 

Traditional Meatballs
Traditional Meatballs

Traditional Meatballs are one of my tests of a good Italian restaurant. I am super picky to say the least about meatballs, as most Italians are. These are a classic recipe with my favorite homemade marinara to boot!

 

 

 

 

 

Bonus Make Ahead Meal: Pesto Chicken. Sorry no photo for this one, but it’s super simple! Heat the oven to 425 degrees. Spray a 8 x 8 inch glass baking dish with non-stick spray. Spread 1/2 cup of pesto on the bottom of the pan. Top with 2 cups of pre-cooked chicken or shredded rotisserie chicken. Spread the chicken with another 1/2 cup of pesto and top with 1/2 cup of your favorite cheese shredded (I used white cheddar). Bake for 15 minutes until bubbly and hot all the way through. Serve this over pasta or brown rice.

Mushroom and Spinach Risotto

With the last remnants of winter hanging by a thread, I will succumb with one final post to the Gods of Comfort Food. Yes, as we all bid a fond farewell to cold weather veggies I thought I would share one of my favorites that I don’t get to make all that often anymore (my kids are not fans of mushrooms). This recipe although time consuming can be made ahead and re-purposed into a second meal or appetizer, which makes it so much more appealing in my eyes. So this might not be one of those recipes that you make on the fly, but may be the perfect capstone to a Sunday evening family meal.

As we’re trying to eat a bit more meatless, I noticed that the Wynn Las Vegas has revamped their menus to include vegan and vegetarian recipes at each of their eateries. What better way to get a little bit of Vegas at home?  Ok, so maybe it’s not the same, but I started with my classic mushroom risotto (one of the dishes on the Wynn’s menu), and then I decided to add some fresh spinach for a bit of texture and freshness.

Shopping List:

  • 2 cloves garlic smashed
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 cup of red onions, diced
  • 2 cups of your favorite mushrooms, cut into bite sized chunks
  • 1 cup of baby spinach torn into bite sized pieces
  •  1 cup of Arborrio rice
  • 2 1/2 cups of vegetable stock
  • 1 cup of white wine
  • 2 tablespoons of cream cheese

Instructions:

1. In a medium saute pan on medium heat melt the butter and olive oil together. Once melted toss in the smashed garlic and onions. Lower the temperature to low and stir the onions and garlic occasionally for about 20-30 minutes until the onions are nice and caramelized.

2. Remove the onions from the pan at this point and add the chopped mushrooms to the same pan to cook over medium heat until cooked through, about 5-7 minutes.

3. Add the mushrooms to the onion mixture and then toast the rice in the same pan for about 2 minutes. Then reduce the heat to low and add 1 cup of stock and stir the rice occasionally for about 10 minutes until the liquid is absorbed. Repeat this process of one cup of liquid every ten minutes until all the liquid is absorbed and the rice is chewy.

4. Finally, add the cream cheese, the spinach, and the mushroom and onion mixture into the rice. Stir it all so that the cheese is evenly distributed.  Serve with a few sliced almonds on top and Viola!

Serves: 4 entree portions

Curried Carrot Bisque

2015/01/img_1468.jpg
With the new year in full swing and keeping with my resolution of eating more veggies, I thought I would post this lovely soup recipe today.

It’s been a while since I have posted a soup dish, and as a result since I have extolled the virtues of this simple meal. Yes, soup can be a meal!

I could fill my belly with the endless warmth that soup provides for days on end. Especially in this chilly winter weather we are wading through. To come home to a simple soup to soothe the soul sounds simply satisfying and stupendous to me. Wow! That was a lot of alliteration.

I’m not sure what it is about soup, but it really does cure all! When I’m feeling a bit under the weather a simple bowl of tomato bisque with a grilled cheese makes me feel sooo good.

And on a busy night where I don’t have time between kids activities to cook a big dinner, throwing together a quick chicken noodle with leftover vegetables from the week is how I survive.

I hope you enjoy this spicy twist on Tomato Bisque inspired by Chobani’s #MadeWithChobani project!

Shopping List:
3 cups carrots roughly chopped
5 cups vegetable or chicken stock
2-3 teaspoons curry powder, a little less if you don’t want it too spicy
2 cloves garlic, whole
Juice of 1 lime, about 1 tablespoon
1 5.3 oz. container plain Chobani yogurt
One pinch of salt and pepper to taste

Instructions:
1. In a medium stockpot bring to a boil the carrots, stock, curry and garlic. Let this summer for about 20 minutes or until carrots are super soft.
2. Transfer to a blender and purée (with steam vent open) for about a minute until it is a smooth consistency throughout.
3. Return the purée to the pot and stir in the yogurt and the lime juice. Then warm it back up and serve it garnished with cilantro and croutons if you like.

Serves: 4 appetizer portions or 2 meal portions

For more recipes with Chobani click here.

Edamame Sesame Salad

IMG_1141-0.JPG
The other night it was blazing hot, and I was dreading making dinner. That’s where this refreshing salad came into the picture. I had tried a similar one at Lemonade over the summer, and my daughter and I both loved it. It just so happens that I found this recipe in the most recent issue of Cooking Light. I hope you enjoy it as much as we did.

Shopping List:

1 1/2 cups frozen shelled edamame, cooked
1 cup shredded carrots
1 1/2 tablespoon sesame oil
2 tablespoons fresh chopped cilantro
1 1/2 tablespoons rice wine vinegar
1/2 teaspoon of sesame seeds (I used more than that)
1/4 teaspoon kosher salt

Instructions:
1. Place edamame and carrots in a medium sized bowl, then drizzle in oil and vinegar.
2. Sprinkle with seeds, cilantro and salt. Give it a good stir, and viola! It’s ready. Enjoy!

Serves 4-6 as a side dish, 2-3 as a main dish.

A Party? In a Bowl? Why yes, thank you! (A Super Bowl Party Appetizer Wrap-Up)

As many of you know I love to entertain, mostly because I love to make mini-foods. But really because I enjoy hanging out with friends while celebrating something special. So, it’s been a pretty long tradition–ok so it’s only been 4 or 5 years, but what ‘evs–of hosting a small group of friends for a Super Bowl Viewing Party.

Normally, I will make a couple of heartier dishes and ask the other families to lighten the load by bringing a dish to share. Here are some of my favorite Super Bowl Go To Party Faves!

Nothing like a hot dip to get the party started, yeah? P1050450Baked Green Chile Artichoke Dip
Simply fresh flavors make this one pop.

P1050799Roasted Tomato Bruschetta
You’ve got to have something for the kiddos, too.

Pizza Pop 'ems
Pizza Pop ’ems

Pizza Pop ’ems
And, who doesn’t love bacon? P1040448

Bacon Carmelized Onion Pinwheels
Ok, maybe the vegetarian doesn’t love bacon? Real men do eat quiche.P1030196

Spinach and Feta Quiches

I really don’t care who wins, FYI.

Goat Cheese Enchiladas

IMG_3836One day upon our one of our regular visits to our favorite local Mexican restaurant the waitress brought our kids a small bowl of enchilada sauce for them to dip their chips. The stars aligned that night and the little ones decided to venture deep into the sauce. Continue reading Goat Cheese Enchiladas