Category Archives: Vegetarian

March 15, 2011 · 9:36 am

Itty Bitty Pies

Several, several years ago I made these with my nieces at Christmas. I hadn’t made them since and I have no idea why because they are ridiculously easy and crazy good.

Ingredients:
Cooking Spray
Your choice of pie filling (apple and cherry are what we’ve tried)
Pillsbury refrigerated pie crusts…the kind you roll out

Instructions:
Preheat oven to 425 degrees.

Spray cookie sheet with cooking oil.

Let pie crust sit out for about five minutes before unrolling. You will use both crusts that are in the package.

Unroll pie crusts and use a wide-mouth glass to cut circles out. I use the Pampered Chef circle cutter, so you use that if you have one of those.

You should have about 12 circles when you are done depending on how big your circles are and how close together you cut them out.

Lay out one circle and put a dollop of pie filling in the center and cover with another circle. Use a fork to press edges together. Continue until you have used all your circles. If you have one circle left over you can put a little filling in it and just fold it in half.

Place pies on the cookie sheet and bake for 5-7 minutes or until they start to get golden brown.

What did the family think? These are so spectacularly awesome.

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Filed under After School Snacks, Definitely Making it Again, Desserts, Easy, Everybody Ate It, Six Ingredients or Less, Super Easy to Make, Vegetarian

March 14, 2011 · 9:03 am

Mini Waffle Ice Cream Sandwiches

I got this idea from this month’s Food Network magazine. They used the big waffles, but I thought that seemed like a little too much dessert and way too messy. Plus, if you use the little waffles you can have more than one and try a different ice cream flavor in each one.

Ingredients:
Mini waffles
Ice cream

Instructions:
Toast the waffles and let cool.

Scoop ice cream onto one waffle and top with another waffle. Voila! Dessert!

What did the family think? Yum!

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Filed under After School Snacks, Definitely Making it Again, Desserts, Easy, Everybody Ate It, Six Ingredients or Less, Super Easy to Make, Vegetarian

March 9, 2011 · 11:55 am

Jessica Seinfeld’s Yellow Cake

I don’t like cake and I could eat this cake all day long. It is SOOOOOO good…moist and yummy! The icing is to die for as well and I don’t like icing either.

Cake
Ingredients:
nonstick cooking spray
18 ounces yellow cake mix, any brand (I used vanilla.)
1 cup canned pumpkin puree
1/4 cup water
2 tablespoons vegetable oil
2 large eggs
6 ounces nonfat yogurt (lemon, banana, or vanilla flavored) *I used lemon.

Instructions:
Preheat oven to 350 degrees. Spray your cakepan with non-stick spray and lightly flour.

Combine all ingredients in a large mixing bowl. Beat until smooth, 1 to 2 minutes.

Pour batter into the cake pan. Bake about 20-25 minutes, until a toothpick inserted into the middle comes out clean.

Did I change anything? The original recipe called for one additional egg white which I left out.

What did the family think? Super duper thumbs up! SOOO good!

Icing
Ingredients:
8 ounces whipped cream cheese (Buy the kind that is already whipped.)
1/2 cup pureed carrot (use baby food)
2 tablespoons frozen orange juice concentrate or the juice from 1/2 a medium orange
1-2 tsp powdered sugar (Do a taste test before you add it.)

Instructions:
Put the cream cheese in a microwaveable bowl. Put in the microwave for just a few seconds
(10-15 maybe?) just to soften it up a little bit.

Beat the carrots, cream cheese and orange juice until smooth in a medium bowl.

Spread on cake after cake has cooled.

Keeps at room temp for 2 days. This makes enough for a batch of 12 standard cupcakes.

Did I change anything? I left out the salt the recipe originally called for and I added about 1-2 tsp of powdered sugar. Taste yours before you add it, but I just thought it needed to be a little sweeter. I also used whipped cream cheese and I think it made the texture of the icing fantabulous.

What did the family think? Yummo!

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Filed under After School Snacks, Definitely Making it Again, Desserts, Everybody Ate It, Vegetarian

March 1, 2011 · 11:24 am

Spanish Quiche

My boys love eggs and cheese, so I thought this quiche might be a hit with them.

Ingredients:
3 flour tortillas
16 oz. refried beans
4 oz. diced chiles
1/2 cup green onion, chopped
4 oz. grated cheddar cheese
1 3/4 cups egg substitute or seven eggs, scrambled
1/4 cup milk
1/4 lb. ground chorizo (optional)

Instructions:
Preheat oven to 350 degrees.

Spray a 9-inch pie pan with cooking spray.

If using chorizo, cook in a medium-sized skillet. Using a wooden spoon to crumble.

Cut two tortillas in half and place each half in the pan so that the rounded edge is 1/4 inch above the rim. Place the third tortilla in the center of the pan.

Spread beans over tortillas. (I only used about 1/3 of the beans.)

Top with chiles, onions and cheese. Mix eggs with milk and pour over the top. Put chorizo on top if you are using it.

Bake for 50 minutes or until knife inserted in the center come out clean. Let it sit for 10 minutes before cutting into wedges.

We had this with refried beans and fruit salad.

Did I change anything? I added the chorizo. I didn’t use all the beans in the quiche and I used about 1/2 the onions.

What did the family think? Whew! That chorizo was SPICY! Which is exactly why hubby and I liked it and the boys did not. Our youngest likes spicy, but this was a little much. Since the chorizo was on top, I just had them flip their quiche over and eat it from the bottom until they hit the chorizo part.

from Quick & Healthy, Vol.II

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Filed under Breakfast, Definitely Making it Again, Lent, Spicy, Vegetarian

February 28, 2011 · 1:17 pm

Carrot Muffins

These would be great for breakfast or just for a snack.

Ingredients:
1 3/4 cups unbleached flour
3/4 cup sugar
1/2 cup oatmeal
1 teaspoon baking soda
1 teaspoon allspice
1/2 teaspoon salt (optional)
1/2 teaspoon baking powder
2 (6 ounce) jars pureed carrots (use baby food)
1/2 cup egg substitute (equal to 2 eggs)
1/2 cup unsweetened applesauce
1/2 cup raisins
1 teaspoon vanilla

Instructions:
Preheat oven to 350 degrees and spray muffin pan with nonstick cooking spray.

Combine dry ingredients (flour, sugar, oat bran, baking soda, allspice, salt, and baking powder) in a medium bowl.

Combine wet ingredients (carrots, egg substitute, applesauce, raisins, and vanilla) in a large bowl.

Combine wet and dry mixtures just until flour is moistened.

Spoon batter into muffin tins, and bake for 25 minutes (or until muffins pass the”toothpick test”).

Did I change anything? I only used half as much oatmeal as the recipe calls for and I added 1/4 cup of wheat germ. My mom used to sneak wheat germ into everything from muffins to spaghetti sauce when we were growing up.

What did the family think? Hubby is at work and the boys are at school, but I ate one and I thought it was very good. The raisins are a definite must though. I don’t think I would like it without the raisins.

from food.com

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Filed under After School Snacks, Bread, Breakfast, Definitely Making it Again, Easy, Vegetarian

February 24, 2011 · 4:54 pm

Egg (and Bacon) Cups

We had a snow day today, so we celebrated with some yummy egg cups for breakfast (which was actually more like brunch).

Ingredients:
Cooking spray
4 6-inch whole-wheat tortillas
1 large egg
3 large egg whites
1/2 cup cauliflower puree
2 slices turkey bacon, chopped (optional)
4 tablespoons shredded lowfat cheddar cheese
Handful of chopped tomatoes and scallions (optional)

Instructions:
Preheat the oven to 350 degrees.
In a six-cup muffin tin, coat four of the cups with cooking spray.

Hold up a tortilla and make two pleats, folding it into a cup. Then gently press and fit it into one of the muffin cups. Repeat with the remaining tortillas. Some of the tortilla should still be sticking up out over the top of the muffin cup.

In a small bowl, whisk the egg, egg whites, and cauliflower puree until smooth. Distribute the egg mixture among the four tortillas.

Sprinkle with the bacon and cheddar cheese. Bake, uncovered, for about 15 to 20
minutes or until the egg is cooked through and the cheese is lightly
browned.

Serve topped with chopped tomatoes and scallions, if desired.

Did I change anything? I made these with just the eggs, tortillas, cheese and cauliflower. I left out the bacon, tomatoes and scallions. I bet you could probably leave out the cauliflower too if you didn’t have any or didn’t want to mess with it. These took more than 20 minutes to cook. I would set the time for 15 minutes and then keep checking on them. You will know they are starting to get done because the eggs will start to puff up. Also, these are HOT when they come out of the oven, so be careful.

What did the family think? SUPER yum!!! These were so great! We all loved the cheesy eggs, but I think my favorite part was the crunchy part of the tortilla.

from Jessica Seinfeld

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Filed under After School Snacks, Breakfast, Definitely Making it Again, Everybody Ate It, Vegetarian

February 23, 2011 · 7:04 pm

Baked Ravioli

This was SO good…just about everyone was asking for seconds.

Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
Coarse salt and ground pepper
1 1/2 teaspoons dried thyme, oregano or Italian seasoning
1 can (28 ounces) whole tomatoes with basil
1 can (28 ounces) crushed tomatoes with basil
2 pounds store-bought ravioli
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Instructions:
Preheat oven to 425 degrees.

Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.

Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.

Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.

We had this with Italian sausage links on the side.

Did I change anything? I used the canned tomatoes that have basil in them. I left out the salt and pepper and I used about 1/2 as much onion as listed.

What did the family think? Everyone LOVED this!

from Martha Stewart

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Filed under Definitely Making it Again, Easy, Everybody Ate It, Italian, Lent, Vegetarian

February 20, 2011 · 8:36 pm

Sauteed Bok Choy and Broccoli

This was tasty and I think the first (maybe second) time I have ever cooked with bok choy.

Ingredients:
1 pound bok choy
1 pound broccoli
2 tablespoons vegetable oil, such as safflower
1 garlic clove, chopped
1 tablespoon finely grated fresh ginger
1 to 2 tablespoons soy sauce

Instructions:
Cut white stalks from bok choy; slice into 1-inch pieces. Coarsely chop green leaves.

Peel stalks from broccoli; slice 1/4 inch thick. Cut florets into bite-size pieces.

In a large skillet, boil 1/2 cup water. Add bok choy stalks and broccoli; cover. Simmer over medium-low until broccoli is bright green, 5 to 7 minutes. Uncover; cook on high until water evaporates, 2 to 4 minutes.

Add bok choy leaves, oil, and garlic. Cook, tossing often, until garlic is fragrant, 2 minutes.

Grate ginger into skillet. Stir in soy sauce.

We had this with Hoisin Salmon Steaks.

What did the family think? Everybody ate it! If you know my kids…that’s a small huge miracle.

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Filed under Everybody Ate It, Side Dish, Six Ingredients or Less, Vegetarian

· 8:03 pm

Cilantro Rice

A quick and easy side dish that gives your rice a little zip.

Ingredients:
Minute Rice (either brown or white)
1 cup cilantro, chopped
2 green onions, chopped

Instructions:
Cook rice per directions for six servings. When the rice is done stir in the cilantro and green onions.

What did the family think? Hubby and I liked it. It went well with the chicken dish we were having. I am not sure the kids touched it, but we were in a hurry to get out the door, so I didn’t hound them about trying it.

Adapted from Martha Stewart recipe

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Filed under Easy, Side Dish, Spicy, Super Easy to Make, Vegetarian

February 14, 2011 · 9:54 pm

Spicy Lentil Soup

I got this recipe from my MIL and she got it from a friend of hers. It is spicy and full of all kinds of yummy ingredients. It was perfect for the rainy and chilly night we are having tonight.

Ingredients:
1/3 C water
1 onion, sliced and separated into rings
1 stalk, celery, chopped
1 carrot, chopped
1 tsp minced fresh garlic
6 cups vegetable broth
1 14.5 ounce can chopped tomatoes
1 cup canned red lentils
1 cup frozen chopped hash brown potatoes
2 tablespoons chopped canned green chilies
2 tsp chile power
½ teaspoon ground oregano
½ cup uncooked whole wheat spaghetti, broken in 1 inch pieces
¼ cup chopped cilantro

Instructions:
Place the water in a large pot with the onion, celery, carrot, and garlic. Cook, stirring frequently, for 5 minutes.

Add the broth, tomatoes, lentils, potatoes, green chilies, chili powder, and oregano. Bring to a boil, cover, reduce heat, and simmer for 20 minutes.

Add the spaghetti and continue to cook for 10 more minutes. Stir in the cilantro and serve.

We had this with cornbread.

Did I change anything? I added some frozen meatballs. Since I added the meatballs I also added some more broth, green chiles and chili powder. I also only used about 1/2 the onion. I forgot to add the cilantro…and I even had some!

What did the family think? Hubby and I really liked it. Hubby loved the meatballs I added to it and so did the boys.

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Filed under Definitely Making it Again, Everybody Ate It, Spicy, Stew/Soup, Vegetarian