Archive for the ‘Vegetarian’ Category

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Cranberry Cake

December 31, 2018

I am loving cooking with my toddler. He was very excited to help with this cake, and we all loved that it was not ultra sweet. The cranberries and lemon make it a very bright cake, even for the winter.

You will need:

  • 2 sticks unsalted butter, room temperature
  • 1 c sugar
  • 1 c packed brown sugar
  • 4 eggs
  • 2 t vanilla extract
  • 1 t baking powder
  • 1 t ground cinnamon
  • 1/4 t ground ginger
  • 1/4 t ground nutmeg
  • 1/4 t ground cloves
  • 1/4 t salt
  • 2 1/2 c flour
  • 1/2 c sour cream
  • 12 oz fresh cranberries, picked through to discard any that have gone soft
  • 1 lemon, zested and juiced
  • Approx. 1 c powdered sugar

Then you will…

  1. Preheat your oven to 350 degrees. Grease a bundt pan with nonstick cooking spray.
  2. In a large mixing bowl, cream together the butter and both sugars until light and fluffy.
  3. Mix in the eggs, vanilla, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
  4. Mix in half of the flour and the sour cream.
  5. Mix in the remaining flour.
  6. Fold in the cranberries.
  7. Spread into the prepared bundt pan.
  8. Bake for 45-60 minutes or until golden on the sides. A tester in the middle should come out clean.
  9. Allow to cool for 15 minutes before inverting onto a serving plate.
  10. Allow to cool another 15 minutes before icing.
  11. In a small bowl, combine the lemon zest and juice with the powdered sugar to make a smooth glaze. Drizzle over the cake before serving.

20181125 Cranberry Cake 03

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One Pot Mac n Cheese

October 4, 2018

20180908 One Pot Mac

Easy, cheesy and perfectly comforting. This simple mac n cheese comes together in one pot on your stovetop. If you want a cheesier taste, you could omit the pureed veg.

You will need:

  • 1 lb elbow or pipette noodles
  • 5 c milk
  • 2 t garlic powder
  • 1 t onion powder
  • 1/2 t paprika
  • 1/4 t salt
  • 1/4 t pepper
  • 2 T unsalted butter
  • 8 oz pureed carrot baby food
  • 4 oz pureed pumpkin baby food
  • 1 T Dijon mustard
  • 4 c freshly shredded cheddar
  • Optional: crispy fried onions, roughly chopped (like you put on a green bean casserole)

Then you will…

  1. In a large saucepan, combine pasta with the milk, garlic powder, onion powder, paprika, salt and pepper.
  2. Bring to a light boil over medium heat, stirring frequently.
  3. Allow to cook until the pasta is just tender, another 5-6 minutes.
  4. Stir in the butter, carrot and pumpkin purees, mustard and cheddar until everything is mixed well and the cheese is melted.
  5. Serve hot with crispy fried onions sprinkled on top!
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Sweet Corn and Pea Pancakes

September 20, 2018

These are a fun side dish or vegetarian meal option. They are easy enough to mix that you can have small kids help out, yet they are full of deliciousness from the corn and peas and cheese.

You will need:

  • 2 c corn kernels
  • 1 c sweet peas
  • 1 1/4 c flour
  • 1 t baking powder
  • 1 t onion powder
  • 1 t garlic powder
  • 1/2 t paprika
  • 1/2 t salt
  • 1/4 t pepper
  • 3/4 c milk
  • 2 eggs, lightly beaten
  • 1/3 c grated Parmesan
  • Enough olive oil to thinly coat your skillet
  • Optional: sour cream for serving

Then you will…

  1. In a medium mixing bowl, combine everything but the sour cream.
  2. Heat a large nonstick skillet (coated with a thin layer of olive oil) over medium heat.
  3. Drop batter by the 1/4 cup into the hot skillet, 2 minutes on each side until golden brown and cooked through.
  4. Serve hot with sour cream on top.

20180918 Corn Pea Pancakes

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Taco Skillet

September 3, 2018

This a yummy and versatile dish. It is great on its own, and it would be equally tasty on top of nachos or in a tortilla. We made it with chicken, but if you want a vegetarian version, substitute mushrooms instead.

20180722 Taco SKillet 03

You will need:

  • 1 lime, zested and juiced
  • 1/2 c sour cream
  • 1/2 t cumin
  • Salt and pepper, to taste
  • 4 T olive oil, divided
  • 1 sweet potato, peeled and chopped into 1/2-inch cubes
  • 1 lb chicken breast, chopped into bite-sized pieces (or 16 oz baby bella mushrooms, quarter for a vegetarian meal)
  • 2 packets low sodium taco seasoning
  • 1 yellow onion, chopped
  • 1 can (15 oz) low sodium black beans, drained and rinsed
  • 1 can (15 oz) corn kernels, drained and rinsed (or use 4 ears of fresh corn cut off the cobs if in season)
  • 1 can (4 oz) diced green chiles
  • 1 c cherry tomatoes, halved
  • 1 bunch scallions, trimmed and chopped
  • 1 c salsa
  • 2 c shredded cheddar cheese

Then you will…

  1. In a small bowl, mix together half of the lime zest, half of the lime juice, the sour cream, and cumin. Season with salt and pepper to taste. Set aside until ready to serve.
  2. In a large nonstick skillet, heat two tablespoons of the olive oil over medium heat.
  3. Saute the sweet potato until softened and starting to brown, about 8-10 minutes.
  4. Transfer to a plate and set aside.
  5. In the same skillet, heat the remaining two tablespoons of olive oil over medium heat.
  6. Saute the chicken for 5 minutes.
  7. Add the onion and saute until the chicken is cooked through, about another 5 minutes.
  8. Stir in the remaining lime zest, lime juice and taco seasoning.
  9. Stir in the beans, corn, chiles, cherry tomatoes, scallions and salsa.
  10. Allow to heat through.
  11. Mix in the shredded cheese and heat until starting to melt.
  12. Remove from the heat.
  13. Serve with the lime cream.
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Pizza Pockets

August 28, 2018

20180721 Pizza Pockets 02

These are definitely not a fancy treat, but they are quick and easy and perfect for helping toddler hands to put together.

You will need:

  • 2 packages (8 oz each) crescent rolls
  • 1/2 c pizza sauce
  • 8 mozzarella cheese sticks, cut into two shorter halves
  • 2 T unsalted butter
  • 1/2 t garlic powder
  • 1/2 t oregano

Then you will…

  1. Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.
  2. Unroll the crescents.
  3. Spread a spoonful of pizza sauce on the wide end of the crescent.
  4. Place one half piece of cheese on each spoonful of sauce.
  5. Wrap the dough around the sauce and cheese.
  6. Place each dough bundle, seam side down, on the prepared baking sheet.
  7. Put the butter in a small, microwave-safe bowl.
  8. Melt by heating in the microwave, roughly 30 seconds.
  9. Mix in the garlic powder and oregano.
  10. Brush the seasoned butter on top of the dough bundles.
  11. Bake for 10-12 minutes, or until puffed up and golden.
  12. Remove from the oven and allow to cool at least 5 minutes before serving with extra dipping pizza sauce.

20180721 Pizza Pockets 01

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Double Mushroom Balsamic Pasta

July 31, 2018

Pasta is a wonderful quick meal choice. This dish is hearty thanks to the mushrooms and it gets amazing flavor from the balsamic vinegar. To enhance the mushrooms, I recommend using the truffle balsamic for the double mushroom flavor. This pasta goes great with a fresh crusty bread or a crisp green salad.

You will need:

  • 1 lb dried fettucine
  • 2 T unsalted butter
  • 2 T olive oil
  • 1 sweet onion, chopped
  • 2 cloves garlic, minced
  • 16 oz baby bella mushrooms, cleaned and sliced into quarters (6ths if larger mushrooms)
  • 1/3 c truffle balsamic vinegar (or regular if you can’t find truffled)
  • 1/4 c whipping cream
  • 1/3 c grated Parmesan cheese
  • Fresh cracked pepper

Then you will…

  1. Bring a large pot of salted water to a boil. Cook the fettucine 2 minutes shy of al dente, and save 1/2 cup of the cooking water. (The pasta will finish cooking in the sauce).
  2. In a large nonstick skillet, melt the butter into the olive oil over medium heat.
  3. Add the onion and garlic to the skillet.
  4. Saute until the onion starts to soften, about 5 minutes.
  5. Mix in the mushrooms and allow to saute until they start to brown, about another 10 minutes.
  6. Add the vinegar and let cook down for about 3 to 5 minutes, until reduced by half.
  7. Stir in the cream and Parmesan.
  8. Stir in the fettucine to coat with sauce and cook for another 1-2 minutes.
  9. Add some of the pasta water to reach the desired thickness, if needed.
  10. Season with fresh cracked pepper to taste.

20180710 Mushroom Fettucine

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Peanut Butter Oatmeal Granola Bars

June 19, 2018

While home with our sweet newborn, I’ve learned having snacks I can eat one-handed nearby is a must. I love these bars chilled, so I recommend keeping them in the fridge and grabbing a slice when you need a delicious break from your day.

You will need:

  • 1 c creamy peanut butter
  • 1/4 c honey
  • 1/4 c maple syrup
  • 2 c old-fashioned oats
  • 1 c dried fruit, roughly chopped
  • 1/4 c dark chocolate chips, roughly chopped

Then you will…

  1. Line a 9×9 baking dish with foil and lightly spray with nonstick cooking spray.
  2. In a saucepan, heat the peanut butter together with the honey and maple syrup over medium-low heat until smooth and well combined. Remove from heat.
  3. In a large mixing bowl, mix together the oats and dried fruit.
  4. Stir the peanut butter sauce into the oat mixture.
  5. Stir in the chocolate.
  6. Press the mixture into the prepared dish and refrigerate at least 3 hours or until firm before slicing.

20180605 Granola Bars 03

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