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Sweet and Savory Vegetable Casserole with Rosemary Sage Dumplings – Vegetarian

admin — Mon, 19 Apr 2010 14:49:13 +0000

The trick to the recipe is the SWEET POTATO and the BALSAMIC VINEGAR. I added them together on a whim and am so very happy I did. There is a tart yet sweet flavor to this dish that I have never tasted in any other.

Sweet and Savory Vegetable Casserole with Rosemary Sage Dumplings
*Vegetarian*
Prep. Time: 15 minutes
Cooking Time: 50 minutes
Serves 6

Ingredients:
1 TB olive oil
1 onion, chopped
2 garlic cloves, minced
1 TB paprika
1 potato, chopped
3 carrots, peeled and chopped
1 (14 oz) can chopped tomatoes
1 can (14 oz) vegetable broth/stock
1 sweet potato (1 lb), peeled and chopped
1 bunch broccoli (1/2 lb), chopped
2 zucchini, chopped
1 TB balsamic vinegar
2 TB sour cream

Dumplings:
1 cup flour
2 TB chilled butter, cubed
1/2 TB fresh sage, chopped
1/2 TB fresh rosemary, chopped
1/4 cup milk

Directions:
1. Heat oil in deep skillet. Add onion and cook for 5 minutes.
2. Add garlic and paprika to skillet and cook 30 seconds. Add potato, carrot, tomato and veggie stock to pan. Bring to boil, reduce heat and cook on low for 10 minutes.
3. Add sweet potato, broccoli and zucchini and simmer for 10 minutes. Preheat oven to 400 degrees F.
4. Sift flour and pinch of salt into a medium sized bowl. Rub chilled butter into flour until it resembles breadcrumbs. Pour milk and herbs into bowl and using a knife slice into the flour and stir until in creates a dough.
5. Move dough to table surface and form into a ball. Cut into 6 equal sized pieces. Form each piece into a ball.
6. Right before you add your cooked vegetables to your casserole dish for baking mix in the balsamic vinegar and sour cream.
7. Top vegetable mixer with herb dumplings.
8. Bake casserole for 20 minutes.

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Mint and Olive Chicken over Couscous

admin — Mon, 12 Apr 2010 16:31:51 +0000

I really never thought I would combine mint and Kalamata olives, but that day has arrived. I can’t really explain the taste other than using the word refreshing. It is as though the mint smooths out the slight tartness of the olives. They just both work really well together. And, to top it off, couscous is not only super easy to make, but it is delicious and good for you. Lots of great things to say about this recipe.

Cumin Mint Chicken over Couscous
Prep. Time: 5 minutes
Cooking Time: 35 minutes
Serves 4

Ingredients:
2 TB olive oil

4 chicken breasts
2 TB cumin
2 TB tumeric
1 TB ground coriander
salt
pepper
3 garlic cloves, minced
4 cups chicken stock
1/4 cup mint, chopped
1/4 cup kalamata olives, chopped
3 cups couscous
1/2 pound cherry tomatoes, halved

Directions:
1. Combine olive oil, cumin, tumeric, ground coriander, salt and pepper and garlic. Rub seasoning over chicken breasts.
2. Heat large deep skillet over high heat. Add chicken and brown both sides, 5 minutes each side.
2. Add 2 cups of chicken stock to pan. Bring stock to a boil, cover and reduce heat to low; cook for 10 minutes.
3. Add mint and chopped olives to pan. Cook another 10 minutes.
4. Remove cover from pan and cook on high for 5 minutes.
5. Heat 2 cups chicken stock until it starts to boil. Add couscous and tomatoes, turn off heat, cover and let sit 5 minutes.
6. To serve, cover plate with couscous and top with chicken. Top chicken with mint/olive sauce.

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Zucchini Frittata

admin — Mon, 05 Apr 2010 14:21:21 +0000

This recipe is the best because you only need one skillet to make it!

Zucchini Frittata

Ingredients:

1 onion, chopped
2 cloves garlic, minced
1 large zucchini, chopped
2 TB olive oil
1 TB flour
6 eggs
2 TB oregano
1 ts salt
1/2 ts black pepper
1/2 cup ricotta cheese
1/2 cup yogurt
1/4 cup grated parmesan
1/4 grated cheese

Directions:

1. Heat oven safe skillet over high heat. When pan is hot, add olive oil. When oil is hot, add onions and cook 3 minutes.
2. Add garlic and cook 30 seconds. Add zucchini and flour and mix thoroughly. Continue cooking and stirring occassionally until zucchini is golden brown.
3. Beat eggs, salt and pepper in mixing bowl. Add ricotta, yogurt and parmesan. Mix well.
4. Add egg mixture to hot skillet and mix everything together.
5. Place your oven safe skillet into a preheated 350 degree F oven. Cook 30 minutes.

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Tortilla Soup

admin — Sun, 28 Mar 2010 21:03:56 +0000

I randomly found Jersey Girl Cooks while looking for recipe ideas. I love her Tortilla Soup recipe and wanted to share it with you.

Jersey Girl Cooks Tortilla Soup Recipe

Serves 4

Prep. Time: 10 minutes

Cooking Time: 30 minutes

Ingredients:

2 TBS olive oil
1 medium onion, finely chopped
2 large cloves garlic, chopped
2 1/2 quarts chicken stock, preferably homemade
1 (28-ounce) can tomato sauce
dried arbol chili peppers, crushed (amount to your liking or another dried pepper)
2 cups frozen corn
1 can (15 oz) black beans, rinsed and drained
4 cups cooked shredded chicken
2 TBS masa harina (fine cornmeal)
1 avocado, pitted, peeled and diced
salt and cayenne pepper to taste
tortilla chips and sour cream for serving

Directions:

In a large Dutch oven, heat oil and saute onion and garlic for a few minutes or or until it starts to brown. Add chicken stock, tomato sauce, peppers, corn, beans, chicken and masa harina. Bring to boil, reduce heat to low and simmer for 25 minutes. Add avocado and simmer for 5 more minutes. Season with salt and pepper to taste. Top with crushed tortilla chips and sour cream.

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Cream of Spinach Pasta

admin — Sun, 28 Mar 2010 21:03:21 +0000

I have been sticking with tomato based pasta sauces for a while, but wanted to shake things up a bit with a cream based sauce. It is a great way to get yourself to eat some more spinach!

Cream of Spinach Pasta
Serves 4
Prep. Time: 5 minutes
Cooking Time: 15 minutes

Ingredients:
3/4 cup butter
1 clove garlic, minced
1/2 onion, chopped
1 lb. frozen spinach
1 lb. pasta of your choice
1 1/2 cups grated Parmesan Cheese
1 cup milk
pepper

Directions:
1. In a medium-sized skillet, melt half the butter and add the garlic and onion. Cook until golden but not browned. Add the spinach and partially cover the pan until the spinach has heated through.

2. Meanwhile, cook the noodles according to the package directions. Drain the pasta and return it to the pot. Toss it with the remaining butter, the spinach mixture, cheese, and cream until all are blended and heated through.

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Broccoli Souffle

admin — Sun, 28 Mar 2010 21:03:09 +0000

I am becoming a pretty big fan of adding eggs to meals to make them a bit more filling. At the same time, I have been looking for recipes that include green veggies because they are some of the most nutrient rich foods you can eat. Check out this Broccoli Souffle from Recipe Secrets.

Broccoli Souffle
Serves 4
Prep Time: 5 minutes
Cooking Time: 50 minutes

1 pound fresh broccoli
1 large minced onion
3 large eggs
2 tablespoons butter
3 tablespoons flour
1 cup hot milk
2 ounces crumbled Roquefort cheese
1/2 teaspoon Tabasco sauce
1/2 teaspoon salt
1/2 cup dry bread crumbs

Directions:
Preheat oven to 350 degrees F. Butter baking dish; dust with dry bread crumbs; set aside.

Clean broccoli, pare any tough skin from stem and cut into pieces; place in pot of salted, boiling water for 10 minutes. Drain; squeeze dry. Transfer to food processor and pulse to chop.

In skillet, melt butter; add onion; saute until soft. Stir in flour; whisk to incorporate well.

Gradually add milk. Cook until mixture thickens, stirring constantly; remove from heat.

Stir in cheese, broccoli and Tabasco sauce.

In small bowl, beat eggs with salt. Stir eggs into cooled broccoli mixture.

Transfer mixture to prepared baking dish; bake in preheated oven for 40 minutes.

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Chickpea and Tomato Soup with Dumplings

admin — Mon, 15 Mar 2010 04:14:39 +0000

I have never made dumplings before, so this was a treat!Â I feel like it went really well.Â The dumplings were a lot easier to prepare than I figured they would be.Â Dumplings are a great way to add some filler to a vegetable soup (instead of meat).

Chickpea and Tomato Soup with Dumplings

***Vegetarian Recipe***

Serves 4

Prep. Time: 10 minutes

Cooking Time: 30 minutes

Ingredients:

1 TB olive oil

1 onion, chopped

2 garlic cloves, minced

2 ts garam masala

1/2 ts chili powder

2 cans (15 oz. each) chickpeas, drained

2 cups vegetable stock

1 15 oz. can tomato sauce

1 15 oz. can chopped tomatoes

1 cup all purpose flour

1 TB butter

2 TB parmesan cheese

2 TB chopped herbs

1/2 cup milk

Directions:

1.Â Heat the oil in a saucepan.Â When the oil is hot, add the onions.Â Cook them for 3 minutes, then add garlic, garam masala, and chili powder.Â Cook another minute.

2.Â Add the chickpeas, stock, tomato sauce and chopped tomatoes.Â Bring to a boil, lower heat to a simmer, cover and cook for 10 minutes.

3.Â While the soup cooks, make your dumplings.Â Sift the flour into a bowl and add the chopped butter.Â Rub the butter into the flour with your fingers until it becomes like breadcrumbs.Â Stir in the cheese and herbs.

4.Â Make a well in the center of the bowl.Â Pour milk into center.Â Use a knife to mix the milk and flour mixture together.Â Roll the dough into 8 balls.

5.Â Drop the dumplings into your soup and cook for another 20 minutes.Â Dumplings are finished when a toothpick comes out clean.

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Quinoa with Collard Greens and Bacon

admin — Mon, 15 Mar 2010 04:12:51 +0000

This is a super quick and really easy recipe.Â It combines two of my favorite ingredients, quinoa and collard greens. It is a healthy, quick, and simple dish.

Quinoa with Collard Greens and Bacon

Serves 4

Total Time: 20 minutes

Ingredients:

1 cup uncooked quinoa

1 tsp. olive oil

4 slices bacon, sliced and diced in 1/4-inch pieces

1/2 onion, chopped

2Â cupsÂ chicken stock

1 TB sage
2 TB chives and parsley, chopped

salt and pepper
2 cups frozen collard greens
2-3 Tbs Water
1 Pinch Salt
1 tsp Lime Juice

Directions:

1.Â Rinse quinoa in a strainer.

2.Â Heat oil in medium pot and add bacon. Cook bacon 2 minutes, stirring constantly.Â Add onions and stir over medium heat for 1 minute.Â Add rinsed quinoa, chicken stock, salt and sage. Bring to a boil.
3. Add collard greens and lime juice to pot.Â Turn down to a low simmer; cover and cook for 17 minutes.

4.Â When quinoa is cooked let it rest for 5 minutes before serving.

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Chicken Tikka Masala with Rice

admin — Mon, 15 Mar 2010 04:03:40 +0000

My husband gave me a night off this week and made one of my favorite dishes.Â His goal has been to learn how to make Chicken Tikka Masala using asÂ many canned goods as possible (so that he can make it on a whim when he feels like it).Â Well, he did it and it is fabulous!

So, here’s his recipe:

Chicken Tikka Masala with Rice

Serves 4

Prep. Time:Â 5 minutes

Cooking Time: 25 minutes

Ingredients:
2 TB Olive oil
1/2 ts of the following spices:
Cumin
Cardamom
Turmeric
Peppercorn
Coriander
Garlic powder
1 dried red chili pepper, minced
1 onion, diced
2 chicken breasts, chopped
1 can tomato sauce
1/3 can condensed milk
1 ts tomato paste
2 cups rice
1/2 ts tumeric

Directions:
1. Cook your rice in a rice cooker. Add tumeric to the water.
2. Heat olive oil in deep dish skillet. Add all of your spices. Cook 30 seconds.
3. Add your onions and stir. Cook 3 minutes until translucent.
4. Add chicken breasts to skillet. Let cook 5 minutes; stirring occasionally.
5. Add tomato sauce; stir frequently. When the sauce begins to boil, add evaporated milk.
6. Continue stirring the sauce until sauce boils again.
7. Add tomato paste and stir until your sauce reaches the desired consistency.
8. Taste the sauce and adjust the seasoning to your taste.
9. Serve Tikka Masala over tumeric rice.

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Lentil Burgers with Samosa Stuffing

admin — Mon, 15 Mar 2010 04:02:12 +0000

The first time I ate a Samosa I have wanted one every day ever since. This week I am attempting to make a steak and mashed potato type dish using the ingredients usually found in mostly Indian dishes.

Lentil Burgers with Samosa Stuffing
Serves 4
Prep. Time: 10 minutes
Cooking Time:

Ingredients:

1 cup lentils
1/2 cup frozen corn
1/2 onion, chopped
1 ts chili powder
salt and pepper
1 TB garam masala
1 egg
1 cup breadcrumbs
olive oil

Samosa Stuffing

2 potatoes, chopped
1 cup frozen peas, cooked
1 onion, chopped
1/2 ts cumin
1/2 ts tumeric
1/2 ts cardamom
1/4 ts coriander
1/4 ts fennel seed
1/4 ts ginger powder
1/2 ts chili powder
salt and pepper

Directions:

1.Â Rinse lentils; cook in boiling salted water for 25 minutes. Add the frozen corn to cook for the last 5 minutes.Â Drain.
2. Heat oil in a skillet. Cook onions with spices for 5 minutes.
2.Â Mash lentils in a bowl.Â Add onions and the remaining ingredients and mix together.
3.Â Divide lentil mixture into 8 equal portions and form into patties.
4.Â Fry burgers in olive oil for 2 minutes on each side; lower heat and fry another 5 minutes on each side.

To make Samosa Stuffing:

1.Â Place chopped potatoes into sauce pan.Â Cover with water; bring water to a boil and cook potatoes for 7 minutes.Â Drain.
2.Â Mash potatoes together with a fork or masher.Â Add peas and mix well.
3.Â Heat olive oil in fry pan.Â When hot add onions.Â Add all of the spices and cook for 5 minutes.
4.Â Add onions to potatoes and peas; mix well.

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