Category Archives: Vegetarian

November 7, 2011 · 9:52 am

Spicy Thai Noodles

We like spicy, we like noodles, we like Thai and I had some leftover chicken I needed to use, so when I saw this on my friend Erin’s blog, I knew we had a winner.

Ingredients:
1 box angel hair pasta
1-2 T crushed red pepper (more or less depending on how spicy you like it)
1/4 cup vegetable oil
1/2 cup sesame oil
6 T honey
6 T soy sauce
4 cups cooked chicken, cooked and chopped (optional)
1/2 cup green onions (only the green parts)
1 cup carrots, shredded
1/2 cup cilantro
3/4 cup peanuts, crushed

Instructions:
Cook pasta according to package directions and drain.

Combine red peppers and both oils in a small pan over medium heat for two minutes. Drain oil to separate peppers from the oil. SAVE THE OIL. (I wasn’t able to get every last pepper out, but it was enough so that I didn’t burn my mouth off, but it still gave it some zing.)

Whisk together the reserved oil, the honey and the soy sauce.

In a large bowl combine cooked noodles and soy sauce mixture. Toss to combine.

Serve in bowls and top with chicken, cilantro, carrots, peanuts and green onions.

Did I change anything? I added the chicken and left out the sesame seeds the original recipe called for since I didn’t have any.

What did the family think? I wasn’t in the mood for experimenting with the kids last night, so they ate the pasta with red sauce. Hubby and I LOVED this dish though. SO good!

Where did this recipe come from? A Small Snippet

Why the picture of the Sriracha? This dish would have been even better had I had some in the house.

Leave a Comment

Filed under Definitely Making it Again, Spicy, Vegetarian

November 5, 2011 · 1:35 pm

Pumpkin Cream Cheese Muffins

If these don’t say fall, then I don’t know what does. We had these for lunch today with some scrambled eggs, breakfast sausage and fruit salad. It was a perfect warm fall lunch on a very chilly rainy day.

Ingredients:
For the filling:
8 oz. cream cheese, softened
1 cup confectioners’ sugar

For the muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
1 2/3 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil

Instructions:
Preheat oven to 350 degrees.

To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Set aside.

To make the muffins, preheat the oven to 350Ëš F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Place a dollop of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely.

Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. (It may be hard to resist immediate consumption, but the cream cheese filling gets very hot!)

Did I change anything? I used less sugar than the original recipe called for and I made the filling procedures a lot easier and a lot less time consuming. I also left off the topping that was supposed to go on top of the muffins and I only made half of the recipe. The recipe above will make about 24 muffins. I didn’t want to make that many.

What did the family think? Everyone that has had one loves them.

Where did this recipe come from? Annie’s Eats

Leave a Comment

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

October 25, 2011 · 2:52 pm

Mini Chocolate Chip or Blueberry Muffins

We had these as part of our Sunday brunch last weekend and they were a hit! I made them with chocolate chips, but there are some blueberries in the frig right now so I can make another batch with blueberries. These are great for snacks, too.

Ingredients:
1 cup all-purpose flour
1/4 cup white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup blueberries or chocolate chips
1 egg
1/2 cup skim milk
1/8 cup canola oil
1 1/2 teaspoons vanilla extract

Instructions:
Preheat oven to 375 degrees.

Whisk dry ingredients and blueberries/chocolate chips in one bowl and set aside.

Mix wet ingredients in another bowl. Add milk mixture to flour mixture and use a spatula to very gently fold mixtures together, about 5 or 6 strokes only. There will be lumps; do not over-mix.

Spoon batter into greased mini muffin tin and bake for 10-12 minutes, or until tops are golden brown.

Did I change anything? I used less sugar and would have added more chocolate chips. I wanted then to be more chocolaty. The above recipe reflects the sugar change, but not the chocolate chip changes I would make. Adjust the chocolate factor to your liking.

What did the family think? Yum!

Where did this recipe come from? Food.com

Leave a Comment

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

October 24, 2011 · 11:33 am

Waffle Iron Eggs

My husband sent me a link the other day explaining how to make waffle iron eggs. I thought I would humor him and give it a try and I am SO glad that I did. First of all, they’re fun. Eggs shaped like a waffle? What’s not fun about that? Also, for some reason, when eggs come out of a waffle iron, they can be eaten as a finger food which is great if you have little ones.

Ingredients:
5 eggs, scrambled
1/4 cup shredded cheddar cheese, optional
Cooking spray

Instructions:
Heat up your waffle iron.

While that is heating up, scramble the eggs and put in the cheese.

When the waffle iron is ready, spray liberally with cooking spray.

Pour eggs in the waffle iron, close the lid and wait. Check on them after about a minute. Continue to check on them until they are as done as you want them. Be careful though, eggs in a waffle iron create a lot of hot steam.

I used a pair of cooking tongs and a spatula to slide the eggs out of the waffle iron.

What did the family think? Thumbs up from everyone, even the youngest who isn’t a huge egg fan.

Where did this recipe come from? adapted from a recipe from The Novice Chef

(I know this picture is terrible, but it’s all I’ve got. Trust me, they are yummy.)

1 Comment

Filed under Breakfast, Definitely Making it Again, Easy, Everybody Ate It, Lent, Six Ingredients or Less, Super Easy to Make, Vegetarian

October 21, 2011 · 10:31 am

Beer Pizza Dough

This is a no fail way to make pizza dough that doesn’t involve yeast. One recipe makes two pizza which works out perfectly for our house…one pizza for the kids and one for the adults. There is also something very rewarding about making your own pizza dough. I highly recommend it.

Ingredients:
3 cups flour
1 T baking powder
1/2 tsp salt
12 oz can beer (use a light kind or your crust will taste “hoppy”)
olive oil

Instructions:
Preheat oven to 450 degrees.

Combine the flour, baking powder and salt in a large bowl and mix thoroughly.

Pour in the beer and mix well.

Spread a handful of flour on your work surface and dump the dough onto it.

Toss the dough around to coat it with flour and prevent it from sticking.

Knead it 2 or 3 times.

Shape the dough into a ball and divide it in two if you are making 2 thin crust pizzas.

For a deep dish pie do not divide.

Grease your pizza pan with oil and use a rolling pin to roll the dough out into a circle.

Brush crust with olive oil lightly and then add your sauce and toppings.

Bake for 12- 15 minutes or until golden brown on top.

What did the family think? I made two batches of this which made two deep dish pizzas. I think everyone would have been happier had I just made one batch of it that would have made two thin crust pizzas. Our oldest and I liked the crust the way it was, but hubby and our youngest weren’t too thrilled.

photo by me

Leave a Comment

Filed under Definitely Making it Again, Easy, Italian, Lent, Six Ingredients or Less, Vegetarian

October 20, 2011 · 11:14 am

Chocolate Chip Peanut Butter Cookie Dough Dip

I found this on Pinterest and have been wanting to make this for forever, but the boys kept eating all of the graham crackers before I could make it. My oldest had a friend over today and we had just enough graham crackers, so I decided to make some for a treat for their playdate.

Ingredients:

1 1/2 cups chickpeas (1 can, drained)
1/8 tsp salt
1/8 tsp baking soda
2 tsp pure vanilla extract
1/2 cup peanut butter
1/4 cup nondairy milk (I used soy.)
1 1/2 T brown sugar
1/3 cup chocolate chips (I used the mini kind.)
2 to 3 T oats (or flaxmeal)
Graham crackers for dipping

Instructions:
Put all of the ingredients (except the chocolate chips) into a blender or food processor and blend until smooth.

Mix in the chocolate chips and then sprinkle a few more on top.

Did I change anything? I put more peanut butter in it than the original recipe called for so it was more peanut buttery. I also sprinkled on a few more chocolate chips, but used half as much brown sugar. All of the changes I made are reflected in the recipe above.

What did the family think? It was a playdate success!

Where did this recipe come from? Chocolate Covered Katie

photo from Chocolate Covered Katie

1 Comment

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

October 12, 2011 · 12:22 pm

Tuscan Pasta with Sun Dried Tomato Alfredo Sauce

This could have easily come from a restaurant. It was so good and so different than the pasta dishes I usually make. Everyone loved it and we even had enough left over for the boys to take it in their lunch boxes to school too.

Ingredients:
1 (20-oz.) package refrigerated four-cheese ravioli (or whatever kind you like)
1 (16-oz.) jar sun-dried tomato Alfredo sauce (I found some by Classico)
2 tablespoons white wine
15 oz. can diced tomatoes, throughly drained
1/2 cup chopped fresh basil
1/3 cup grated Parmesan cheese

Instructions:
Prepare pasta according to package directions.

Meanwhile, pour Alfredo sauce into a medium saucepan. Pour wine into sauce jar; cover tightly, and shake well. Stir wine mixture into saucepan.

Stir in tomatoes and basil and cook over medium-low heat 5 minutes or until thoroughly heated.

Toss with pasta, and top evenly with 1/3 cup grated Parmesan cheese.

What did the family think? Thumbs up from everyone!

Where did this recipe come from? My Recipes

Leave a Comment

Filed under Definitely Making it Again, Easy, Everybody Ate It, Italian, Lent, Six Ingredients or Less, Super Easy to Make, Vegetarian

October 9, 2011 · 9:27 am

Mini Pancake Muffins

These are a quick, easy and fun way to have pancakes without having to make pancakes. The kids think it’s fun because they get to use their hands, too.

Ingredients:
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2/3 cup buttermilk
1 egg
2 tablespoons pure maple syrup
2 tablespoons melted butter
1/2 cup milk chocolate chips, blueberries…whatever fun things you like to add to pancakes

Instructions:
Preheat oven to 350 degrees.

Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk.

In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined.

Add wet ingredients to dry ingredients and stir with a spoon until combined.

Stir in chocolate chips, blueberries, etc.

Bake for 8-9 minutes.

Did I change anything? The original recipe called for chocolate chips. We had some blueberries, so I used those instead.

What did the family think? They went back for seconds and thirds.

Where did this recipe come from? Bakerella

Photo from Bakerella

Leave a Comment

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

September 30, 2011 · 9:05 am

Pumpkin Chocolate Chip Bars

It’s that time of year again…time to break out all things pumpkin. These are full of chocolatey pumpkiny goodness and your family will LOVE them.

Ingredients:
2 c flour
1 & 1/2 tsp cinnamon
3/4 tsp ginger
1/2 tsp nutmeg
1/8 tsp allspice
1/8 tsp cloves
1 tsp baking soda
3/4 tsp coarse salt
1 c unsalted butter, room temp
3/4 c sugar
1 egg
2 tsp vanilla
1 c pumpkin puree
12 oz chocolate chips
Cooking spray

Ingredients:
Preheat oven to 350. Line bottom and side of 13×9″ pan with foil, leaving an overhang on all sides. Spray with cooking spray.

Whisk together the flour, spices, baking soda and salt.

Cream together the butter and sugar on medium-high until smooth. Beat in the egg & vanilla. Beat in the pumpkin puree.

Add the dry ingredients and mix on low just until combined. Stir in the chocolate chips.

Using an offset spatula (or the back of a spoon), spread the batter into the prepared pan. Bake for about 35-40 minutes or until a toothpick comes out clean (or with a few crumbs, not batter). Cool completely in the pan.

Did I change anything? The recipe above has the amount of sugar I used. I cut the original amount in half. I figured it already had a whole bag of chocolate chips in it, so it was going to be pretty sweet anyways. I sprayed the aluminum foil with cooking spray because I was worried about these tasty treats getting stuck to the aluminum foil. That would ruin all of the fun.

What did the family think? Hubby won’t eat them because there is pumpkin in them. I know, he’s weird.

Where did this recipe come from? Bake at 350

photo from Bake at 350

2 Comments

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

September 26, 2011 · 9:02 am

Chocolate Chip Oatmeal Bars

There’s oatmeal in them, so they’re healthy, right? 🙂

Ingredients:
1/2 cup melted butter
1/2 cup brown sugar
1/2 cup white sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg, beaten
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 cup flour
1/4 cup wheat germ
3/4 cup semi-sweet chocolate chips
3/4 cup rolled oat

Instructions:
Preheat oven to 350 degrees with the rack in the middle position.

Melt the butter in a large microwave safe bowl.

Add the brown and white sugars and let cool a bit.

Add egg, baking powder, baking soda, salt, cinnamon, nutmeg, and vanilla.

Add flour and wheat germ and mix. Then add the chocolate chips and oats and mix everything up. The dough will be quite stiff.

With a spatula spread dough evenly into a greased 8×8 baking pan or a similar sized pie dish.

Bake at 350 for 25– 30 minutes.

Cut into bars when cool.

Did I change anything? I added the wheat germ and I would have put in a lot less sugar had I thought about it before I dumped it all in there.

What did the family think? It has sugar, butter and chocolate. Enough said.

Where did this recipe come from? Food.com

Leave a Comment

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