Category Archives: Vegetarian

February 13, 2011 · 8:14 pm

Roasted Lemon Garlic Broccoli

I had no doubts that our youngest child would go running for the hills when he saw broccoli on his plate, but it was still good and he still ate it.

Ingredients:
2 heads broccoli, separated into florets
2 teaspoons extra-virgin olive oil
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1/2 teaspoon lemon juice

Instructions:
Preheat the oven to 400 degrees F.

In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.

Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter.

Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.

We had this with salmon and a baguette.

Did I change anything? I drizzled a little extra olive oil over the broccoli after I put it on the baking sheet, but before I put it in the oven

What did the family think? Hubby and I really liked it. The kids ate it, but broccoli is definitely not their favorite. Our youngest told me he would give me all of his allowance for the next 40 million years if I never made broccoli again.

from allrecipes

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Filed under Definitely Making it Again, Easy, Side Dish, Six Ingredients or Less, Super Easy to Make, Vegetarian

February 11, 2011 · 2:26 pm

Cinnamon Raisin Peanut Butter Cookies

Hubby is always asking if I could please make him some cookies…he loves cookies, especially chocolate, (No, there isn’t any chocolate in these.) and my oldest was having a friend over to play after school, so I thought I would make these for a snack. The boys loved them and there were leftovers for the hubby…and me.

Ingredients:
2 cups whole-wheat pastry flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1 cup natural peanut butter (creamy)
3/4 cup pure maple syrup
1/2 cup carrot puree (I used baby food)
1/4 cup canola oil
2 teaspoons pure vanilla extract
1/2 cup raisins
Nonstick cooking spray

Instructions:
Preheat the oven to 350°F. In a mixing bowl, combine the flour, baking soda, cinnamon, and salt. Set aside.

In a large bowl, mix together the peanut butter, maple syrup, carrot puree, canola oil, and vanilla. Stir until combined.

Pour the flour mixture over the peanut butter mixture. Turn the batter over with a spatula about 7 times. Do not overmix! There will be dry spots. Stir in raisins.

While the batter is resting, spray 2 baking sheets with cooking spray. Using a 2-ounce ice cream scoop, drop tablespoonfuls of dough onto the baking sheets 1 inch apart. Fill a small bowl with water and, using a fork, press down on the dough, making a crisscross on each cookie. Wet the fork each time.

Bake for 8 to 10 minutes. Transfer the cookies to a wire rack to cool before packing in an airtight container for up to 4 days.

Did I change anything? I left out the raisins…my boys can be finicky about raisins. Of course when I told them that I had left them out my oldest said I should have put them in. That’s what I get for trying. 🙂

What did the family think? Everyone loved them. They are super peanut buttery and perfect with a cold glass of milk.

from Jessica Seinfeld

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

February 10, 2011 · 11:51 am

Spaghetti Frittata

My kids like spaghetti and they like eggs, so I thought I would give this a try.

Ingredients:
1 tbsp butter or olive oil
2-3 cloves garlic, minced
1/2 lb. ground Italian sausage (optional)
1 14-ounce can Italian-style diced tomatoes, lightly drained
Smidge of crushed red pepper
Salt and pepper to taste (I used sea salt)
6 eggs, beaten
Leftover pasta–about 6 ounces worth (I didn’t have any leftover so I just made some.)
1 Tablespoon chopped fresh basil, if you have it
Parmesan

Instructions:
Preheat broiler and make sure you are using an oven-proof skillet.

Heat butter or oil in a large skillet. Add garlic and sauté about 30 seconds (never brown garlic). Add the Italian sausage and cook until done.

Add tomatoes with about half their juice, season with salt, pepper, and crushed red pepper. Simmer for about 5-8 minutes, stirring occasionally, until tomatoes have broken down some and juice is reduced.

Add pasta and stir to coat. Give it a minute or two to heat through, then reduce heat to low and pour beaten eggs over. Quickly stir things around so you have a somewhat even distribution of egg and pasta.

Sprinkle with parmesan and chopped basil, then just let it heat slowly so the eggs can cook without scorching.

When the eggs have mostly set, stick the whole thing under the broiler to finish cooking.

Cut into wedges and serve!

We had this with a salad.

Did I change anything? The recipe called for just regular diced tomatoes, but I used the Italian-style ones for more zip. I also added the Italian sausage.

What did the family think? Thumbs up from everyone! I love it when that happens. 🙂

from halfassedkitchen.com

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

February 9, 2011 · 1:08 pm

Jessica Seinfeld’s Rice Pilaf

Our oldest has finally started eating rice, so I thought I would try this recipe out to have with the teriyaki chicken I was making.

Ingredients:
2 cloves garlic, chopped
1 tsp olive oil
1 cup brown rice
1/2 cup cauliflower puree ( SO EASY…see recipe below)
1 1/4 cup chicken broth

Instructions:
In a saucepan, saute the garlic for about one minute. Add the uncooked rice and toss to coat.

Add the cauliflower puree and broth. Cover and bring to a boil. Turn the heat down to a simmer and cook with the lid tightly in place, about 45 minutes or until the rice is tender. Do not stir!

Let the rice stand for 5 minutes. Fluff with a fork and serve.

Did I change anything? I had to add more water as the rice cooked because all of the chicken broth was boiling away, but the rice wasn’t done yet. I was also wondering if I could make it with the brown rice that Minute Rice makes to speed the process up a little bit. I might try that next time.

What did the family think? Everyone in our house who likes rice thought this rice was very good.

Cauliflower Puree
Boil a bag of frozen cauliflower per the directions on the package, but cook it longer than it says because you want the cauliflower to be super soft. Put cooked cauliflower in a food processor or a blender. Blend until pureed…you may need to add a little water to it. Voila!

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Filed under Definitely Making it Again, Side Dish, Six Ingredients or Less, Vegetarian

February 6, 2011 · 8:40 pm

Black Beans with Lime and Cilantro

A quick little side dish that takes about three minutes to make.

Ingredients:
1 can black beans
Juice of one lime
1 green, red or yellow pepper, diced
2 T fresh cilantro, chopped
Pinch or two of salt

Instructions:
Rinse and drain beans. Put in microwaveable bowl and heat in microwave for about two minutes.

Combine all ingredients. Stir and serve.

We had this tonight with fish tacos and Spanish rice with a side of avocado.

What did the family think? Hubby and I liked it. The boys aren’t big bean eaters.

from half-assed kitchen

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Filed under Definitely Making it Again, Mexican, Salad, Side Dish, Six Ingredients or Less, Super Easy to Make, Vegetarian

January 27, 2011 · 10:31 pm

Lazy Lasagna

You’re not lazy, just resourceful. 🙂

Ingredients:
2 tablespoons vegetable oil
1/2 cup minced onion
2 carrots, grated
1 garlic clove, minced
1 teaspoon dried basil (optional)
1 teaspoon dried oregano (optional)
Salt and pepper to taste
1 (14-ounce) package frozen cheese ravioli, unthawed
1 (14-ounce) jar marinara sauce
1/2 pound sliced provolone
1/2 cup grated Parmesan

Instructions:
Preheat the oven to 350 degrees.

Heat the oil in an ovenproof 12-inch skillet over medium-high heat, then sauté the onion, carrots, garlic, and herbs until the onion is translucent, about 3 minutes. Transfer the onion mix to a bowl.

Arrange the still-frozen ravioli (breaking them apart if they’re clumped) in one layer in the skillet and sprinkle with the onion mix. Ladle the marinara sauce evenly over the ravioli. Over medium heat, without stirring, cook everything until the ravioli are heated through and beginning to brown on the bottom (gently lift one with a fork to check), about 10 minutes.

Remove the skillet from the heat, then arrange the provolone slices over the sauce and sprinkle the whole thing with Parmesan. Bake the lasagna in the middle of the oven until the cheese is melted, about 10 minutes.

Did I change anything? No, but I won’t add the onions next time. I don’t think I have ever said this before, but I think it had too much cheese. I know. “Too much” and “cheese” just don’t go together normally, but I think next time I will used shredded provolone or shredded mozzarella instead.

What did the family think? The boys loved it. Hubby and I could have used less cheese.

from DisneyFamily

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Filed under Easy, Everybody Ate It, Italian, Lent, Vegetarian

January 24, 2011 · 9:30 pm

French Onion Split Pea Soup

This little creation was the result of our oldest kiddo asking if he could make up his own recipe and make it for dinner. He did a great job and other than me steering him in the right direction in the spice/herb department, it was all his.

Ingredients:
32 oz. chicken broth
olive oil
1 onion, sliced into rings
3/4 dried split peas
1 1/2 tsp. dried rosemary
1 bay leaf
1 tsp. basil
1/2 tsp marjoram

We had this with baked chicken, salad and the rest of last night’s baguette.

Instructions:
Heat a large skillet over medium-high heat. Add olive oil and onions. Saute onions until they soften.

Bring chicken broth to a simmer in a large stockpot or Dutch oven. Add onions, split peas, rosemary, bay leaf, basil and marjoram.

Simmer for 30-40 minutes or until peas soften.

Did we change anything? Our oldest said next time he would leave out the peas. I think you need to add about 12 more oz. of broth, too.

What did the family think? Well, since I am the only person in the house that likes peas in any form, I thought it was kind of strange that he would pick peas as an ingredient. So I think I was the only one who actually ate all of their soup. It was good though.

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Filed under Lent, Side Dish, Stew/Soup, Vegetarian

January 21, 2011 · 10:08 pm

Pumpkin Ravioli

To help save on time, I made the filling and cut the ravioli circles in the afternoon so that when it was time to make dinner all I had to do was fill them and cook them.

Ingredients:
1 (15-ounce) can low-sodium white beans
1/2 cup canned pumpkin puree
1/2 cup part-skim ricotta cheese
1/4 cup grated Parmesan
3/4 teaspoon garlic powder
1 large egg
72 wonton wrappers
1 tablespoon cornstarch
1½ cups jarred marinara sauce

Instructions:
Fill a large stockpot with water and bring to a boil.

Place the beans, pumpkin puree, ricotta, Parmesan, and garlic powder into a food processor. Process until smooth.

In a small bowl, beat the egg.

Set the wonton wrappers on a cutting board. Place 1 tablespoon of the mixture onto a wrapper. Brush the edges of the wonton with the egg wash. Top off with another wonton sheet. To make a round shape, cut around the base of the pumpkin can. Press the edges of the ravioli together firmly, to seal.

As you fill each ravioli, place them on a baking sheet sprinkled with the cornstarch. When you are done filling all the ravioli, carefully place them in the boiling water using a slotted spoon.

As soon as they rise, about 4 minutes, they are done. Lift them out with the slotted spoon and divide between serving bowls. Top with marinara sauce and serve immediately.

Did I change anything? I couldn’t find any wonton wrappers, so I used egg roll wrappers which I think are essentially the same thing, just bigger, which meant I could made two circles out of one wrapper. I also used my Pampered Chef circle cutter to make the circles and then I filled them and then I used the pumpkin can to seal them by just pressing the empty pumpkin can down around the edges of the wrapper to seal the filling in. In other words, I went through way too much work and I should have just left them in square shapes like the picture.

What did the family think? Both the boys loved it and there were enough leftovers to pack in lunches the next day. I thought it was just okay. I think the texture of the “noodles” is what threw me off a little. Hubby was still out of town, so he missed it.

from Jessica Seinfeld’s Double Delicious

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Filed under Everybody Ate It, Italian, Lent, Vegetarian

January 15, 2011 · 3:25 pm

Buttermilk Pancakes

These are so good. The secret? You have to shake the buttermilk first.

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk (shake it first)
Cooking spray

Instructions:
Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs and buttermilk. Whisk to combine. Batter should have small to medium lumps.

Heat oven to 175 degrees. Test griddle/pan by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough.

Spray pan/griddle with cooking spray.

Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other.

When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.

Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.

Did I change anything? The recipe called for butter in the batter, but I left it out (not on purpose), but they stilled turned out scrumptious!

What did the family think? Thumbs up all around! This recipe also made enough for leftovers, so we will be warming these up for breakfast again tomorrow!

from marthastewart.com

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Filed under Bread, Breakfast, Definitely Making it Again, Everybody Ate It, Vegetarian

January 5, 2011 · 7:18 pm

Creamy Cole Slaw from Bobby Flay

I made this tonight to go with the chicken we had (that recipe to come later). Hubby ate one bite, looked up and asked me if made this. I was a little hesitant to answer because I didn’t know if that meant this is really bad and I don’t want to offend you by saying I hate or this is so awesomely good I didn’t even know you knew how to make cole slaw like this. Luckily, it was the latter.

Ingredients:
1 head green cabbage, finely shredded
2 large carrots, finely shredded
3/4 cup best-quality mayonnaise
2 tablespoons sour cream
2 tablespoons grated Spanish onion
2 tablespoons sugar, or to taste
2 tablespoons white vinegar
1 tablespoon dry mustard
2 teaspoons celery salt
Salt and freshly ground pepper

Instructions:
Combine the shredded cabbage and carrots in a large bowl.

Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.

Did I change anything? I left out the onion. I also used a bag of broccoli slaw instead of shredding the carrots and the cabbage. Since the pre-made slaws come in different size packages, I would make the dressing and then add the cabbage mixture to the dressing slowly, stirring it, to make sure you get the cabbage to dressing ratio that you like. Also, I made this a few hours ahead of time so that all of the flavors had time to mix together. I think coleslaw always tastes better when it’s had time to sit for awhile.

What did the family think? Hubby and I thought is was super yummy. The kids ate it, but cole slaw isn’t their favorite.

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Filed under Definitely Making it Again, Easy, Salad, Side Dish, Uncategorized, Vegetarian