Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts

Monday, July 15, 2019

Meatless Monday Vegan Thai Curry Potstickers




One thing that I've learned over the years, always have a box of puff pastry and a packet of wonton wrappers in the freezer. This dish is definitely a reason to keep the later on hand! I think about the third week of zucchini harvest, we start looking for ways to use up the zucchini. It's a delicious veggie, but too much of a good thing... However, this easy dumpling recipe is so tasty that you'll be wanting to make it often! It's one of those dishes that's versatile and can be served as a starter or a main meal.


Ingredients

Potstickers 
  • 1 Medium Zucchini - Grated (about ½ cup)
  • 1 tbsp. Thai Kitchen Gluten Free Green Curry Paste
  • 1 tbsp. Marukan Seasoned Rice Vinegar
  • 1/4 c. Basil - Finely Chopped
  • 1 Small Onion or 2 Scallions - Thinly Sliced
  • 1 Giorgio Mushrooms - 4 oz. can - Thinly Chopped
  • Nasoya All Natural Won Ton Wraps (30 pack)
  • Kosher salt

Thai Lime Dipping Sauce



Directions

Dumplings:
  1. Stir together zucchini, curry paste, rice vinegar, basil, mushrooms, and scallions.
  2. Place 1 rounded Tbsp filling in center of 1 wrapper. Using your fingers, lightly wet edges of wrapper with water. Fold in half and press to seal, pleating as desired. Transfer sealed dumpling to floured or parchment-lined baking sheet. Repeat with remaining filling and wrappers.
  3. Add 1 tablespoon salt to large pot of simmering water. In 3 batches, cook dumplings, stirring, until filling is cooked through, 3 to 6 minutes. Using slotted spoon, transfer to paper-towel-lined plate.


Thai Lime Dipping Sauce:
  1. Stir together water, lime juice, soy sauce, green curry paste, and rice vinegar. 
  2. Serve with potstickers.

This recipes is so easily converted shrimp dumplings, which you'll simply want to mince and add to the other ingredients. Hopefully you'll enjoy making and eating this dish. Good Eating To You!




Monday, July 8, 2019

Meatless Monday Slow Cooker Ratatouille




I just took up gardening last year. It is an activity that I definitely arrived at a little bit later then expected. You see, my mother has been an avid gardener my entire life and there are plenty of pictures of a diapered baby me plunked at the edge of the garden. Somehow, I just didn't take to it as one would expect. In my mind, I was way too busy to waste my time on such a silly activity like digging in the dirt. Can I tell you that I was wrong? Very wrong! 

There are far things more satisfying than sticking a seed in the ground, watching something grown and being able to feed family and friends with that something that I grew in my backyard. The awe has not warn off and I hope that it never does. Most especially when the end result is a dish like Ratatouille, filled with veggies that I grew. This dish was inspired by my zucchini. It's the first thing that I've harvested this year and I'm super excited to share this recipe with you. Don't worry if the ingredients don't come from your back yard... there's always next year. 




Ingredients
  • 4 tablespoons olive oil, divided, plus more for drizzling
  • 2 medium yellow onions, diced
  • 1 pound eggplant
  • 1 pound zucchini or summer squash
  • 2 large bell peppers
  • 1 pound tomatoes
  • 4 cloves garlic
  • 2 tablespoons tomato paste
  • 1/2 teaspoon fine salt, plus more for seasoning
  • 1/4 cup coarsely chopped fresh basil leaves


Instructions
  1. Heat 2 tablespoons of the oil in a large frying pan over medium heat until shimmering. Add the onions, season with salt, and cook, stirring occasionally and adjusting the heat as needed, until completely softened and light golden-brown, about 30 minutes. Meanwhile, prepare the rest of the vegetables.
  2. Trim the eggplant and zucchini, cut into 1-inch cubes, and place in the insert of a 6-quart or larger slow cooker. Trim, core, and cut the bell peppers into 1-inch dice and add to the slow cooker. Core the tomatoes, cut into 1 1/2-inch dice, and add to the slow cooker. Finely chop the garlic and add to the slow cooker.
  3. When the onions are ready, add the tomato paste to the pan and stir to coat the onions. Transfer the onion mixture to the slow cooker. Add the remaining 2 tablespoons oil and 1/2 teaspoon salt. Stir to coat all the vegetables.
  4. Cover the slow cooker and cook until the vegetables are extremely tender, 4 hours on high or 5 to 6 hours on low. If you'd like to cook off some of the excess liquid in the slow cooker, cook uncovered for the last 30 minutes.
  5. Stir in the basil and taste for seasoning, adding more salt as needed. Drizzle with more olive oil before serving if desired.

While I may have only recently taken up gardening, I've been cooking for a very, very long time. Below are the kitchen gadgets that I've found to work well!


Equipment




Measuring Spoons and Cups -  U-Taste 12 Piece Measuring Cups and Spoons Set




Ratatouille is a veggie dish, but don't let that stop you from adding your favorite protein -- on another day -- and if you're wondering about gardening, there are 1000's of easy guides to get you started including ways to grow vegetables and herbs in your apartment! Hopefully you enjoy this recipe and as always Good Eating To You!




Monday, June 17, 2019

Meatless Monday 30-Minute Ravioli Casserole




Ravioli Casserole? Really? I know. But, you seriously have to try this because this creation even surprised me! When I'm in the kitchen and I'm super focused on cooking, I think about "flavor friends." You know, all of those spices, herbs or fruits that just absolutely enhance a dish. This dish is so, so good with the lemon and the thyme that you'll want to have seconds. Plus, it comes together so easily and on a Monday no less! If you worried about the humidity, oh I get it as I'm eating my second fruit bar at 9:30 am, however you'll only be turning on the oven for 30 minutes.

Ingredients
  • 2 cups low-sodium chicken broth
  • 1/2 cup zinfandel (or whatever wine that you have on hand -- excluding red)
  • 2 tablespoons cornstarch
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 pounds frozen cheese ravioli
  • 1 medium lemon, thinly sliced and seeds removed
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 cup frozen peas
  • parsley for sprinkling


Instructions 

  1. Preheat to 400°F.
  2. Place the broth, wine, cornstarch, garlic, thyme, salt, and pepper in a 9x13-inch baking dish (this is the one I use) and whisk until the cornstarch is fully dissolved.
  3. Add the ravioli and arrange in an even layer. Place the lemon slices over the ravioli. Dot the top of the casserole with the butter. Cover the baking dish tightly with aluminum foil.
  4. Bake for 30 minutes. Uncover and sprinkle with the peas. Bake uncovered until the sauce bubbles around the edges, about 10 minutes more. Sprinkle with the parsley and let sit 5 to 10 minutes for the sauce to thicken slightly before serving.


As with most of the recipes that I share, you can easily add a protein like shrimp or chicken. But I found that this dish was super satisfying all on its own. However you decide to create this dish -- Good Eating To You!




Monday, June 10, 2019

Dessert Time Vegan Brownies and Italian Mini Lemon Cake




Who says that Meatless Monday has to be all about dinner? Not me. Especially not when my sweet tooth rears its head. I've stopped trying to fight those cravings and started to go with the flow. But because it's a Meatless Monday, I'm sharing two delish vegan desserts that are so satisfying and allow you to still support the spirit of the day.

This first recipe was a complete surprise. Utilizing avocado in place of egg? Sounds weird, but it works. The latter recipe replaces regular eggs with chia eggs. Chia eggs are super easy to prepare and the recipe for that is listed below.





Vegan Brownies

Ingredients

  • Cooking spray
  • 2 ripe medium avocados, diced
  • 3/4 cup packed brown sugar
  • 1/2 cup unsweetened natural cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup all-purpose flour

Instructions

  1. Preheat oven 350°F and prepare  8x8-inch baking pan with cooking spray.
  2. Place the avocados, brown sugar, cocoa powder, baking powder, and salt in the bowl of a food processor. Pulse until smooth  - approx. 15 pulses.
  3. Add the flour, then pulse until the flour is completely incorporated approx. 10 pulses.
  4. Transfer the batter to the pan.
  5. Bake until the edges pull away from the sides of the pan -- about 45 minutes.
  6. Cool completely before serving.


Chia Eggs

Mix until well combined. Replaces one (1) egg






Mini Bundt Italian Lemon Cake

Ingredients
  • 3/4 c  flour
  • 1 teaspoon baking powder
  • 3/4 c sugar
  • 2 chia eggs (see recipe above)
  • zest one lemon
  • 2 tablespoons lemon juice
  • 3/4 c. safflower oil
  • 3/4 c. almond milk



Instructions
  1. Pre-heat oven to 350F and prepare a 7 inch cake or Bundt pan. (I use this one)
  2. In a small bowl whisk together the flour and baking powder.
  3. In a large bowl beat on low to medium speed sugar and chia eggs until very fluffy and light. 
  4. Add the zest, juice, oil and almond milk, beat until combined. Then add the flour mixture and beat on low speed until smooth.
  5. Pour into prepared cake pan and bake for approximately 40 minutes or until toothpick comes out clean.
  6. Let cool in pan then remove to a cake plate.

I hope that these recipes satisfy any cravings that you're having. I made the Italian Lemon Cake this morning for breakfast and it is absolutely one of my favorite foods for anytime of the day! Good Eating To You!





Monday, June 3, 2019

Meatless Monday Slow Cooker Enchilada Orzo




It might be a little surprising to find out that I don't put away the slow cooker when the weather starts to get warm. And apparently I'm not alone in this. For delicious, make-ahead, warm weather meals, nothing beats a slow cooker. Not only are you spending pennies on electricity, you're also not sweltering in the kitchen. So for a delicious, nutrient-packed Meatless Monday meal, I'm sharing this super easy Slow Cooker Enchilada Orzo recipe with readers!



Ingredients:

  • 1 (14.5-ounce) can fire roasted diced tomatoes
  • 1 (10-ounce) can mild enchilada sauce
  • 1 (4.5-ounce) can green chilies, drained
  • 1/2 cup vegetable broth
  • 1 cup corn kernels (whatever you have around)
  • 1 cup canned black beans, drained and rinsed
  • Kosher salt and freshly ground black pepper, to taste
  • 4 ounces cream cheese, cubed
  • 2 cups uncooked orzo pasta
  • 2 tablespoons chopped fresh cilantro leaves
  • Tortilla chips


Directions:

  1. Place diced tomatoes, enchilada sauce, green chilies, vegetable broth, corn and black beans into your slow cooker. Add salt and pepper to taste.
  2. Stir until well combined.
  3. Top with cream cheese.
  4. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
  5. Uncover and stir until cream cheese is well combined. Stir in orzo. Cover and cook on high heat for an additional 15-30 minutes. Add more vegetable broth as needed until the desired consistency is reached.
  6. Serve garnished with cilantro and tortilla chips.


Just as with the previous vegan recipes that I've shared, this one can also easily accommodate fish or chicken. Of course you'll probably want to stick with the vegan version to celebrate Meatless Monday. Also if you're looking for the perfect Slow Cooker, the one that I use is a Crock Pot Cook & Carry.  Whatever way to choose to eat this sumptuous meal -- Good Eating To You! 


Tuesday, May 28, 2019

Vegetarian Caprese Spaghetti Squash Recipe With Roasted Peppers




Happy Tuesday! Has everyone recuperated from the weekend festivities? No? Check out our article, "Party SurvivalGuide," for all of the best tips to help you survive a fun filled summer. We digress. This past weekend, we whipped up this dish that came together very simply, and was gone in a flash. It's delish and packed with nutrients.

Ingredients

Spaghetti Squash
  • 1 spaghetti squash
  • 2 oz. fresh mozzarella, diced
  • 5 fresh basil leaves, thinly sliced


Roasted Peppers
  • 2 roasted red peppers, diced
  • 2 tsp olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp ground pepper


Sauce
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1/2 tsp  honey
  • 1/8 tsp salt



Directions

The Spaghetti Squash:
  1. Preheat the oven to 450 degrees F.
  2. Cut in half and remove seeds.
  3. Brush each side with olive oil and place face done on a baking sheet.
  4. Roasted for about 40 minutes until tender.
  5. Before handling, let the squash rest for 10 minutes.
  6. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl.


The Peppers: (they're already roasted, but we like to warm them up and roast 'em again)
  1. Place the peppers in a single layer on the prepared baking sheet.
  2. Drizzle the peppers with the olive oil, and sprinkle them with garlic, oregano, salt and pepper.
  3. Roast until the peppers are slightly shriveled -- about 5 minutes. Dice the peppers and set aside.


The Sauce:
  1. In a small bowl, whisk together the lemon juice, olive oil, honey and salt.


Add the roasted tomatoes, mozzarella, basil and dressing to spaghetti squash. Toss gently to combine. Serve. If you're in the mood for fish or chicken, the recipe easily suits shrimp or grilled chicken, as well as easily subbing tomatoes for roasted peppers. Good Eating To You!






Monday, May 20, 2019

Meatless Monday: Butternut Squash with Asparagus, Ricotta, Lemon & Thyme




Did y'all miss us? We missed you! Lots! But, we are back and have one of the most delicious recipes for butternut squash. With the weather bound for yet another 80°F day, no one will want to stand over the stove top and this recipe comes together with a small amount of prep and one sheet! Did we mention that it is so completely satisfying?


Ingredients

  • 1 Medium Butternut Squash (you can absolutely sub whatever squash you have)   
  • 1 pound asparagus (you can use frozen)
  • 3/4 cup ricotta
  • 1 clove garlic, finely chopped
  • 1 teaspoon thyme leaves (fresh is great, but dried is completely fine)
  • Salt and pepper
  • 3 tablespoons walnuts nuts, toasted
  • 1 lemon, juiced and zested
  • Olive oil
  • Salt and Pepper


Method

  1. Preheat oven to 375°F.
  2. Cut the squash in half, scrape out the seeds, and brush with olive oil.  Place cut-side down on a baking tray and place in the oven to roast for about 35 minutes.
  3. Prepare the asparagus by snapping off the woody ends and slicing the stalks on a diagonal into 2-inch pieces. If you're using frozen, defrost and then cut. 
  4. Combine the lemon zest, 2 tablespoons of lemon juice, thyme leaves, and ricotta in a large bowl. Sprinkle with salt and pepper to taste. Set aside. 
  5. After the squash has roasted, allow to cool for about 10 minutes and scoop out into a bowl. 
  6. Using the same tray, add the asparagus and garlic. Return the tray to the oven and roast another 10 minutes, until the asparagus is bright green and starting to char in places and when the squash is easily pierced with a fork. 
  7. Allow the asparagus to cool slightly and transfer to the bowl.  Add in the ricotta. Mix squash, asparagus, and ricotta, season to taste with salt and pepper, and spoon into a serving dish.


We made this for Mother's Day and thought that there would have leftovers to freeze. No such luck! While this is a Meatless Monday Meal, you can easily add chicken or shrimp (on another day) and don't be afraid to make this your own dish by changing up the type of squash or adding more veggies. Good eating to you!




Monday, April 1, 2019

Vegan Granola For Your Soula



Have you ever heard of Silan? I just found out about this gift of deliciousness and couldn't wait to share it with all of you! So, you may be asking, "What is Silan?" I'm so glad that you asked. Silan is date syrup. Isn't that kinda crazy?!? It's also a fatastic alternative to honey and pack with nutrients like iron, potassium, copper, magnesium, and manganese. Silan fits into vegan, Paleo, kosher, dairy-free and gluten-free diets. Souns good doesn't it? Okay, moving on to the recipes.

Eve's Vegan Granola

Ingredients
  • ½ cup Soom Silan
  • ½ cup brown sugar
  • ½ cup safflower oil
  • 2 tsp vanilla
  • 8 cups old fashioned oats
  • 1 cup sunflower seeds
  • 2 cups almonds
  • 1 cup shredded coconut (toasted)
  • 1 cup dried cranberries
  • 1 cup raisins
  • 1 cup dates (pieced)


Equipment
  • 13 x 9 ½ x 2 Baking Pan




Preheat oven to 350°. Pour oats, sunflower seeds and almond into baking pan. Mix gently. Slowly heat Silan, brown sugar safflower oil and vanilla on stove, over a low heat and stir occasionally until mixed. Pour over oat mixture. Add coconut and make sure that mixture is even in pan. Bake for 20 minutes, stirring often to ensure even browning of granola. Remove from oven and add cranberries, raisins and dates. Let cool completely and place in an airtight container. Enjoy with Daiya yogurt!

I caution that you should keep a close eye on the shredded coconut when toasting because it burns easily. Also, you really need to stir the granola about every five minutes for an even bake, and lastly … this is delicious and makes the perfect breakfast or snack or even dinner so you can expect your granola to disappear rather quickly.

Good eating to you! 






Monday, March 11, 2019

Meatless Monday Classic Vegan Falafel




So, an interesting thing happened over the weekend. I finally made falafel. I know that it's weird that I'm just now getting around to making one of the easiest dishes. If I'd known how incredibly easy falafel was to make, I would have made it long ago. I think that because I opted to oven-fry versus deep-fry, it made the whole experience that much better. 

Prior to my endeavor into the world of falafel making, I did my due diligence and researched the basics. One issue that I'd repeatedly read was regarding the falafel falling apart and I had zero problems. I believe that the problem lies within the chickpeas. I used canned that I drained and placed in the fridge overnight. Anyway, read on for this absolutely scrumptious and incredibly healthy meal that comes together in 30 minutes!




Falafel:
  • 1 (15-oz.) can chickpeas, drained and refrigerated overnight
  • 3 cloves garlic (minced)
  • 1 shallot (minced)
  • 2 tbsp parsley
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 TBS all-purpose flour
  • salt and pepper to taste
  • 3 tbsp SUNVELLA Safflower Oil -- for oven frying
  • 1/2 tsp. water


Vegan Yogurt Sauce
  • 1/2 C. Daiya Greek Plain Yogurt Alternative
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tbsp dill
  • salt and pepper to taste


Tahini Sauce


Directions:

Preheat oven 380°F (190°C)

In a deep dish oven pan, place 3 tbsp SUNVELLA Safflower Oil and place in oven.

Combine chickpeas, garlic, shallot, parsley, cumin, coriander, and flour and season with salt and pepper. Blend in a food processor until mixture resembles a paste (don't over processes).

Using a scoop, form into l balls that are about 2" in diameter. If you have to use your hands for rounding, dampen them a little and the mixture won't stick.

Carefully place falafel in pan and bake for 15 minutes, turning every 5 minuets to ensure even browning.

Remove from oven and transfer to a paper towel. Season to taste.

Sauces:

Vegan Yogurt Sauce -- In a medium bowl add ingredients and whisk together.

Tahini Sauce -- In a medium bowl whisk together ingredients keeping in mind that that water should be warm and you may need to add more water to get your desired consistency.

This recipe yielded 10 falafel. You can serve the falafel in pita with lettuce, tomatoes, and cucumber or alone with sauce on the side! 

Good Eating To You!





Monday, March 4, 2019

Meatless Monday Slow Cooker Vegan Coconut Lentil Curry


This recipe first appeared on 1/28/19

Did everyone enjoy last week's Polar Vortex? Well, gear up because it's back with a vengeance! Truth be told, we actually like a day of two of really cold weather. Have you ever noticed the quite, peacefulness when it is way too cold to go out? It can be kind of relaxing to cozy up with good food and friends. Of course, ask us on Thursday how we're feeling about the cold and guaranteed that we will be so over every aspect of winter! But for now, we're enjoying the weather and cooking up hearty, heartwarming meals like Vegan Coconut Lentil Curry. This is sooooo easy to do and completely satisfying!




Slow Cooker Vegan Coconut Lentil Curry

Prep time: 10 minutes - Cooking Time: 6-8 hours

Ingredients:

  • 1 (28-ounce) can diced tomatoes w/chilies
  • 3 cups vegetable broth
  • 2 cups dried lentils
  • 1 medium onion (chopped)
  • 3 cloves garlic (minced)
  • 1 tablespoon curry seasoning
  • 1 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (14-ounce) can Trader Joe's Organic coconut milk
  • Cooked rice - for serving



Instructions:

  1.  Place the tomatoes, broth lentils, onion, garlic, curry seasoning, salt, and pepper in   the slow cooker and stir to combine. 
  2.  Cover and cook on low until the lentils are tender and most of the liquid is absorbed -  -  6 to 8 hours. 
  3.  Before serving, stir in the coconut milk and let sit for 15 minutes.  
  4.  Serve over rice!


We made this on Saturday and thought that there would have leftovers to freeze. No such luck! It's an easy Meatless Monday Meal because you can toss everything in the slow cooker and go on with your day. By the way if you manage to have leftovers, this will freeze quite nicely for up to 2 months. Good eating to you!



Friday, February 22, 2019

Oscar Cocktails To Leave You Star Struck



Time to roll out your red carpet and steam your velvet curtains! Hollywood’s glitziest night is pulling up to the theater and that means it’s time to send out invites for your own Academy Awards watch party this Sunday, February 24! Don’t be caught in a who-wore-it-best feud; branch out this season with cocktails perfect for cinematic sipping.



Ancho in the Limelight
  • 1 part Ancho Reyes Verde
  • 1 part Hendricks Gin
  • 1 part Lime
  • 1/2 part Rich simple syrup 2:1 Sugar:Water
  • Slice of cucumber

Add all ingredients to shaker, add ice and shake hard to chill and dilute.  Strain through a fine mesh strainer into a cocktail coupe, garnish with a cucumber wheel.




The Black Tie Martini
  • 2 ½ parts Reyka Vodka
  • ½ part Dry Vermouth
  • 2 dashes orange bitter (optional)

 Serve in a martini glass.




Drambuie On The Lot
  • 1.25 Drambuie
  • 1.25 Vanilla Coffee
  • .50 Campari
  • .50 Lemon juice
  • 2 Ginger beer
  • Mint
  • Angostura Bitters

 In a tall glass place 6 mint leaves at the bottom and lightly muddle.  Fill the glass with crushed ice and pour all ingredients in but ginger beer and bitters. Add ginger beer and top with more crushed ice. Give the cocktail 5 heavy dashes of bitters and garnish with a mint bunch.




Flor de Caña’s Fame

Season glass with absinthe; add Flor de Caña Gran Reserva 7, simple syrup, and 3 dashes of Peychaud bitters. Stir. Garnish with lemon zest.




Hudson Whiskey Cinematic Stunner
  • 2 parts Hudson Maple Cask Rye
  • 1⁄4 part fresh lemon juice
  • 1⁄4 part maple syrup
  • 2 parts apple cider
  • Cayenne pepper

To an Old Fashioned/rocks glass, add ice, then lemon juice, then maple syrup, then whiskey, then apple cider, and stir briefly to mix. Add dash cayenne pepper on top, and serve with straw.




In The Director’s Chair
  • 1 ½ parts Montelobos Mezcal
  • ¾ part Cynar
  • ¼ part St. Germain
  • 2 dashes grapefruit bitters

Stir in a mixing glass with ice. Strain and serve up in a Nick & Nora glassGarnish with grapefruit zest.




Sailor Jerry’s Scarlet Starlet
  • 1.25 parts Sailor Jerry Spiced Rum
  • .5 parts Ancho Reyes Chile Liqueur
  • .5 parts Black Cherry Shrub
  • 3 dashes of Cherry Bitters
  • 2 large Sage leaves
  • Dry Champagne


Add all ingredients (except champagne) into an ice filled shaker. Shake vigorously over ice. Double strain into a champagne flute. Top with dry champagne. Garnish w/ sage and black Cherry.


Please remember to Always Drink Responsibly!