Meatball Bake

 Ingredients

6 vegan/vegetarian meatballs.  I like the ones made of mushrooms.
1 cup spaghetti sauce
2-4 oz fresh mozzarella, cut into pieces

 How to Make Meatball Bake

This is a super easy, delicious weeknight meal that the Beau really loved.  I was inspired by some fresh motz that needed to be used and some leftover spaghetti sauce.  Feel free to add in whatever you want here, but I found that this was simple and delicious.

Little ramekins will make this a lot easy to make and serve, but if you don’t have any, you can use oven-safe bowls or a little oven-safe dish.  This might not seem like a lot of food, but it is actually quite filling.  I served this up with a nice green salad (and some wine of course).

To make, warm sauce and meatballs together in a small sauce pan.  Then, simply spoon the sauce and meatballs into the ramekins and cover evenly with cheese.  Put under the broiler on low until cheese is melted and bubbling.  Enjoy!!

Green Mac 'n' Cheese

 

Ingredients

1 tbs olive oil (plus more)
1 Leek
1.5 cups frozen, thawed spinach
1 tbs dry white wine
1 tbs flour
1 tsp granulated garlic
1/4 cup Gouda (I used goat milk Gouda)
1/2 cup Farm cheddar
1/4 cup black pepper Taleggio
2.5 cups skim milk
2 tbs low fat cream cheese
1 lb whole wheat pasta (I used penne)
1/2 cup shredded Italian blend or Asiago or Parm
S&P

How to make Green Mac 'n' Cheese

I made this on Halloween as a green treat for the man.  It came out so yummy, so even though it was an experiment and not supposed to go on the blog, I decided I had to take a picture and share it.

I was originally intending to put artichoke hearts in here, but when I went to look for them, they were no where to be found.  I'll be sure to have them on hand next time and add them to the mix!  Feel free to add whatever other veggies you like.  I tried to use healthy ingredients wherever possible since the cheese is so...er...delicious.


Start with a high edged saute pan or a sauce pan.  Heat oil over medium high head and add the light green and white parts of the leek (diced).  Season with salt, pepper, and garlic.  Saute until fragrant.  Add in the spinach and cook for about 4 minutes.  Add wine and cook for about 3 minutes more.

Meanwhile, cook pasta in heavily salted water until al dente.  Reserve about 2 tbs of the cooking water.

When the alcohol has burned off of the wine, add a bit of the pasta water, if needed.  Cook for about 2 minutes.

If the spinach mixture looks like it needs a bit more oil, feel free to add some.  You don't want it to be oily, but there does need to be some fat in the pan.  Then, whisk (or fork) in the flour, a little a time until the mixture is quite thick.  You do not want to brown the roux, so keep the heat low and stir constantly.  Then, add the milk a little a time.  Cook for about 4 minutes.  The sauce will thicken as it cooks.  Stir in the cream cheese and melt it. 

Remove the sauce from the heat and stir in the Gouda, Cheddar, and Taleggio until melted.  Then, pour over the pasta in a casserole dish and stir to coat all of the noodles.  Top with Italian blend and place under the broiler on "LOW" for about 5 minutes or until top cheese is crispy and brown.  Serve and ENJOOOOOY!!!

Club Sandwhiches

 

 Ingredients (Double for 2 Sammies)

1/2 Baguette of Herb Cheese Bread (see recipe)
3 thick slices of black pepper cheese
2 slices Goat Gouda
1/2 avocado
Tomato slices
1/4 cup spinach
1/2 tbs olive oil Mayonnaise
Fresh black pepper
Pinch of salt

How to make Club Sandwiches

This is a wonderful sandwich that is decadent and filling without making you feel too heavy after.  If you are not using my herb cheese bread recipe, be sure to use some good, fresh bread.  That will make a big difference.  You can also use different cheeses, but be sure that they are strong, aged cheeses that can stand up to the other flavors in the sammy.

Mix mayonnaise and avocado together with salt and pepper. You can leave it a little chunky if you want. This will make a great spread to moisten the sandwich but still keep it pretty healthy. Lay cheese slices over this and press slightly. Add other toppings and top with a bit of fresh pepper.

I like mine with a nice cold glass of white wine. Enjoy!

Cheese Herb Bread

 

 Ingredients

1 1/2 cups warm water
1 packet dry, active yeast
1 tsp sugar
3 1/2- 4 1/2 cups bread flour
1/2 cup Parmesan cheese (or other cheese) plus more for sprinkling
2 tbs olive oil
1 tbs Italian dried herbs
1/2 tsp salt

 

 

How to make Cheese Herb Bread

My new adventure in bread making has taken me to a place where I want to make quicker bread with yummy extras in it!

This is a much quicker recipe than my artisan herb bread and is perfect for sandwiches and snacks.  This bread takes a little bit of love though :)

Dissolve the yeast in the water and sugar.  Let stand about 10 minutes or until very foamy.  Mix in the flour and salt with your hands or a wooden spoon until pretty smooth.  Then, knead the dough for about 10-12 minutes or until shiny, stretchy, and smooth.  Add more flour if needed.

Shape the sough into a ball and put in a lightly oiled nonreactive bowl, turning to coat the dough on all sides with oil.  Cover with a towel and let stand for 2 hours.  The dough should be doubled in size.

Then, turn the dough out onto a floured surface. Knead in the cheese and herbs.  Cover with the towel and let rest another hour an a half.  Then, cut the dough in half and form into long loafs.  Cover and let rest another 10 minutes.

Preheat the oven to 350 degrees.  Top the bread with extra cheese (optional) and bake for about 30 minutes, or until the loaves sound hollow when thumped.

Enjoy!!

Pasta with Roasted baby Brussels

Ingredients

8 oz fresh, dry pasta
2 cloves garlic, minced
1 large shallot, minced
1-2 tbs olive oil, divided
1/4 cup dry white wine
1/4-1/3 cup vegetable stock
1 tsp lemon pepper (optional)
1 pinch red pepper flakes
6-8 grape tomatoes, halved
Asiago and Parmesan cheese
2 cups halved, baby Brussels

How to make Pasta with Roasted Baby Brussels

I happen to keep frozen baby Brussels from Trader Joe's in my freezer at all times, so I use those.  They work perfectly for when I'm craving that little bitter vegetable but they aren't in season.

Preheat your oven to 400 degrees.  On a baking sheet, toss Brussels with oil, salt, and pepper.  Roast for about 10 minutes or until crispy.

In a medium pot, bring some salted water with a pinch of red pepper flakes to a boil.  Add pasta and cook  slightly less time than the package directions.  If you are using fresh pasta, it will only take a few minutes to cook, so plan accordingly.  Reserve about 1/2 cup of the pasta water.

In a large skillet, heat oil over medium heat.  Add garlic and shallot and cook about 3 minutes.  Slowly pour in the white wine and add the vegetable stock.  Reduce heat to medium low and cover.  Add the pasta, tomatoes, roasted Brussels, and a bit of the pasta water.  Stir and adjust the liquid to ensure that it is not too soupy but that there is enough sauce .

Serve topped with cheese.  Enjoy!

Taco Night!

Ingredients

Taco "Meat":
1/2 tbs vegetable oil
1 cup Boca Crumbles
about 1/4 packet of taco seasoning
1 small jalapeno, diced (optional)
1/2 yellow onion, diced
2 tbs of water

Fixings:
1 tbs torn cilantro leaves
4-6 sliced grape tomatoes
1/2 cup cabbage/lettuce
1-2 green onions
sour cream (optional)
salsa
cheese (optional)
black olives, diced
Taco shells or tortillas, warmed

Avocado Sauce:
1 ripe avocado
1/4 cup milk
juice of 1 lime
1/2 cup sour cream

 

How to make Taco Night!

Josh LOVES taco night, and this is a great meal that can be made together.  I usually have him make the "meat" part, and I cut up whatever veggies we are going to use. 

For this recipe, you can really make it your own.  Feel free to use soyrizo instead of crumbles or omit the dairy products for some awesome vegan tacos.  This makes about 7 small tacos, which is just enough to satisfy us both (or 3-4 regular people).

For the crumbles, heat the oil over medium-high heat.  Add the broken up crumbles, onion, and jalapeno.  Saute for about 2 minutes and then add the water and seasoning.  Feel free to add more water if needed.  Cook for about 5 minutes or until heated through.

Assemble the tacos with whatever fixings you are using.  We tend to put the meat on the bottom and spread the sour cream down the sides.

If using the avocado spread, just puree all of the ingredients for this together and put into a squirt bottle.  This will keep for a few days in the fridge.

Enjoy!!

Arugula White Pizza

 

Ingredients

1 whole wheat prepared pizza dough (WW optional)
about 1/2 cup olive oil
5 cloves of garlic
1 shallot
2 sage leaves
1 thyme sprig
S&P
crushed red pepper flakes (optional)

1/2 cup  freshly grated Parmesan
1/3 cup freshly grated Asiago
9 thin slices of Fontina
2 cups sliced cherry tomatoes
2 cups arugula
1/4 cup slice basil
Balsamic Vinegar (optional)

How to make Arugula White Pizza

I made this pizza to celebrate my new oven!  It is so delicious!!

Let the pizza dough rest according to the directions.  Then, stretch it out into whatever shape pleases you most.  I like to put it into the oven when it is almost preheated and let the dough crisp up a bit more.  I usually keep it in there for about 10 minutes.

Meanwhile, heat minced garlic and shallots with the torn sage and thyme over medium low heat in the oil.  I usually let this cook for about 10 minutes as well to ensure that all of the flavor seeps into the oil.  Add S&P and red crushed pepper halfway through this.

Remove the dough from the oven and evenly pour the olive oil mixture over the pizza.  Top with the slices of fontina.  Then add the tomatoes and half of the basil and sprinkle the other cheese on top.

Bake in the oven for about 10-13 minutes, or until crust is crispy and the cheese is bubbly.  Let the pizza stand for about 2 minutes and add the arugula and the remaining basil.  Serve with a side of balsamic vinegar and enjoy!

Couscous with Goat Cheese and Green Beans

 

Ingredients

1 .5 cups pearl couscous
4 cloves of garlic, minced
1 shallot, minced
1 tbs olive oil
3 cups green beans, cut into small pieces
2 1/2 cup vegetable broth
1/4 cup dry white wine
3 tbs goat cheese
2 springs lemon thyme
juice of 1/2 lemon
1/2-1 cup fresh spinach, chopped
S&P
Parmesan cheese (optional)

How to make Couscous with Goat Cheese and Green Beans

This is a creamy, delicious dish that I created on a boring Tuesday evening.  Not so boring anymore!!

In a large skillet, heat oil over medium heat.  Add garlic and shallot.  Saute for 1 minute.  Then add the green beans, thyme leaves, lemon juice, and the couscous.  Heat for about 5 minutes, constantly stirring until the couscous starts to brown.  Slowly pour in the wine while stirring.

Add the stock.  Season with salt and pepper.  Bring to a boil then reduce to a simmer and cover.  Cook for about 10 minutes.  Then, add the spinach on top and cover again.  After two more minutes, remove from the heat and let stand for about 3-5 minutes.  Stir in the goat cheese until melted and serve with some fresh grated cheese.

Enjoy!!

Brie and Apple Sandwiches

 

Ingredients

2 large slices of rustic sourdough bread
5 slices of good quality Brie cheese
1 cup arugula (loosely packed)
5-8 grape tomatoes, halved
1 granny smith apple, thinly sliced
Balsamic vinegar
Fresh cracked pepper

How to make Brie and Apple Sandwiches

This is such a yummy sandwich that won't make you feel too full or bloated after you eat it.  I often use light brie cheese, but you can go for the full fat too.

Toast the bread on high in a panini maker or stove top.  Layer the cheese right on to the warm bread, followed by the tomatoes, apples, and arugula.  Drizzle some balsamic vinegar over the arugula and top with fresh crack pepper.

I serve 1/2 sandwich with an arugula and strawberry salad, but you could double this and have two large sandwiches for an entree.

Spaghetti Sauce

Ingredients

28 oz can of diced tomatoes
3-4 cloves of garlic, minced
1/2 tbs olive oil
1 tsp dried rosemary
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried Italian herb mix
1 pinch granulated onion/onion flakes
1/2 tsp granulated garlic
6-8 whole peppercorns
1 pinch red pepper flakes
S&P
Splash of balsamic vinegar (optional)

1 tsp reduced fat cream cheese (optional)

10 oz whole wheat pasta, cooked in salted water
Parmesan Cheese (optional)

 

How to make Spaghetti Sauce

This is a recipe that only gets better the longer you cook it, so be prepared to wait a bit for the deliciousness that will ensue.

If you like, add some vegetable towards the end!

In a large skillet, heat oil over medium heat.  Add garlic, salt and pepper.  Heat until fragrant (about 4 minutes).  Add in tomatoes and juice, herbs, and seasonings.  Be careful with the salt here.  You do not want to over salt this because it will reduce.

Bring to a slow boil and then reduce to a simmer.  Cover and cook for about 2 hours, stirring occasionally.  For the last 30 minutes, I leave it uncovered to reduce a bit more.  If using the cream cheese and/or balsamic, add it in at the very end.

Break up any large pieces of tomato with a fork, and serve tossed with pasta and topped with Parmesan cheese.  Enjoy!

Tortellini with Creamy Greens

 

Ingredients

1/4 cup low fat  cream cheese
2 tbs olive oil
2 cloves garlic, minced
1/2 lemon
1 shallot, minced
1/4 cup dry white wine
1/4 lb greens, roughly chopped
1 cup vegetable stock
5 cherry tomatoes, quartered
1/2 tsp lemon pepper
S&P
Cheese for garnish

  

How to make Tortellini with Creamy Greens

You can use any kind of greens that you want with this.  I used a variation of mustard greens, but spinach, arugula, dandelion, or any other thin salad greens would work.

Cook tortellini according to the package directions in seasoned/salted water for about 2 minutes less than directed.  Drain, but reserve about 1/2 cup of the cooking water.

Meanwhile, heat oil over medium heat in a large sauce pan.  Add garlic and shallot and saute for about 3 minutes.  De glaze the pan with the wine.  Add stock, and let reduce for about 8 minutes over medium heat.

Add juice from the lemon, greens, and cooking water.  Then, when the greens are wilted, add the cream cheese.  Heat until creamy. Add the pasta, tomatoes, lemon pepper, and salt and pepper.  Cook for about 2 minutes.

Serve with grated cheese and lemon zest.  Enjoy!

Healthier Nachos

 

Ingredients

Tortilla Chips
1/2 cup sliced tomatoes
About 10 sliced black olives
1 ripe avocado
1/4 cup purple cabbage
1/4 cup spinach
1 1/2 green onion
1 jalapeno
1/2 cup fresh grilled corn
1/4 bunch of roughly chopped cilantro
1/3 cup Nacho cheese sauce
3 tbs salsa
3 tbs sour cream
1 tsp cumin

How to make Healthier Nachos

This is just an updated version of my nachos that manages to get a few more vegetables in there!

To Make:
Preheat the oven to 375F degrees.

In a medium size casserole dish, spread an even layer of chips lining the bottom of the dish.  Drizzle nacho cheese sauce evenly over the chips.  Then, sprinkle some of the tomatoes, olives, sliced onions, corn, jalapenos, and cilantro over the chips.

Then add another layer of chips.  Pour the rest of the cheese sauce over these chips.  Then sprinkle the rest of the tomatoes, olives, corn, jalapenos, and the tsp of ground cumin over the chips as well. 

Bake in the oven for about 10 minutes or until cheese sauce is hot.  Top with salsa (see recipe), spinach, cabbage, avocado, green onions, cilantro, and sour cream.

Heavenly Havarti Sandwiches

 

Ingredients

4 slices of Tuscan Pane bread
1 avocado, slices
1/4 cucumber, sliced thinly
about 2 oz Havarti cheese, sliced
10 grape tomatoes, halved
Fresh cracked pepper

How to make Heavenly Havarti Sandwiches

I'm so annoyed when I go out to a deli or sandwich shop and they have a vegetarian sandwich that is a complete afterthought or something totally unappetizing (like a soggy bun and soggy grilled vegetables).  When I eat a sandwich, I want something crispy, fresh, and delicious!

Not to worry because these sandwiches are so fantastic, filling, and so easy to make. 

They really don't need any other toppings or dressings because the avocado provides the creaminess that mayonnaise or another dressing would give without all the calories and bad fats.  (My boyfriend tried stone ground mustard on his, but he decided he liked it better without it.)

First, lightly toast or grill the bread.  This will provide a bit of contrast to some of the softer items in the sandwich.

Assemble your sandwich in whatever way you want.  I used the Havarti first, avocado, cumbers, then tomatoes and topped with fresh cracked pepper.

Serve with soup or you favorite side and ENJOY!

Heirloom Cherry Tomato and Spinach Salad

 

Ingredients

For the Salad:

6 Heirloom cheery tomatoes
2 1/2 cups loosely packed spinach
1 1/2 tbs dried cranberries
1/2 tbs unsalted sunflower seeds
a few shavings a good, aged English cheddar

For the Dressing:
1 tbs apple cider vinegar
1/4 cup truffle oil (or olive oil)
1/4 tsp salt
1/2 tsp  fresh cracked pepper

How to make Heirloom Cherry Tomato and Spinach Salad

This salad is so delicious and so simple.  I do not choose to include too many ingredients because I really love to let the heirloom cherry tomatoes sing.  If you cannot find heirlooms, regular cherry tomatoes are fine too.

Slice the cherry tomatoes into halves or quarters (depending on the size) and combine in a bowl with the washed and dried spinach, seeds, cranberries, and cheese.

For the dressing, combine all dressing ingredients except for the oil in a separate bowl.  Then, slowly whisk in the oil.

Pour the dressing over the salad and serve.

Pasta with White Wine Sauce

 

Ingredients

8 oz fresh, dry pasta
2 cloves garlic, minced
1 large shallot, minced
1/2-1 tbs olive oil
1/4 cup dry white wine
1/2-1 cup vegetable stock
3/4 lb asparagus
1 tsp lemon pepper (optional)
1 pinch red pepper flakes
1 pinch salt (plus more for pasta water)
6-8 grape tomatoes, halved
Asiago and Parmesan cheese

How to make Pasta with White Wine Sauce

Serves 3-4

This recipe has become a staple in my house because of how easy it is to make and how DELICIOUS it is when you're done.

Be sure that you use good quality pasta in the dish because the sauce is so simple.  I used garlic basil linguine from Trader Joe's.  You can also use different vegetables, if you like.  I sometimes use green beans or broccoli; just be sure to adjust your cooking time a bit.

In a medium pot, bring some salted water with a pinch of red pepper flakes to a boil.  Add pasta and cook slightly less time than the package directions.  If you are using fresh pasta, it will only take a few minutes to cook, so plan accordingly.  Reserve about 1/2 cup of the pasta water.

In a large skillet, heat oil over medium heat.  Add garlic and shallot and cook about 3 minutes.  Slowly pour in the white wine and add the vegetable stock.  Add the trimmed and cut asparagus.  Make sure that there is just enough liquid to cover the asparagus.  Add the lemon pepper and salt.  Reduce heat to medium low and cover. 

When asparagus is crisp tender, add the pasta, tomatoes, and a bit of the pasta water.  Stir and adjust the liquid to ensure that it is not too soupy but that there is enough sauce.

Serve topped with cheese.  Enjoy!

Cheese Straws

 

Ingredients

2 cups butter
1 1/2 cups aged English Cheddar, grated
1/2 cup Parmesan/Asiago or a combination of the both, grated
2 cups flour
1 pinch red pepper flakes
1 pinch salt
1 pinch pepper

How to make Cheese Straws

This is a recipe that you can really make your own through the contents of your fridge.  It's basically 2 cups butter to 2 cups flour to 2 cups cheese.  You want to use a harder cheese so that it doesn't melt in the oven, but that's about it.  Feel free to add in garlic or onion flavors, more spice/less spice, etc.

Preheat the oven to 300 degrees.

Mix all ingredients together in a large bowl.  Adjust flour until solid, but not flaky dough forms.

Roll into logs and place on a baking sheet.  Bake about 12 minutes or until straw colored.

Enjoy!

Corn and Potato Chowder

 

Ingredients

1 yellow onion (diced)
3 cloves garlic (minced)
2 tbs butter
1 1/2 tbs flour
1/2 cup fat free milk
1/2 cup evaporated milk (or 3 tbs cream cheese)
2 cups vegetable stock
2-3 Russet potatoes (cubed)
1/2 cup frozen corn
1/2 green bell pepper (diced)
1 carrot (chopped)
1 celery stalk w/ leaves (chopped)
1 tbs creole seasoning (I use Tony Chachere)
Fresh cracked pepper
2 bay leaves

How to make Corn and Potato Chowder

This is super easy and even more delicious!

In a large dutch oven, heat butter and add onions and garlic to sweat.  After about 3 minutes, add the flour a bit at a time and slowly stir.  Do not let the flour turn brown.  Then, add a bit of the vegetable stock and stir continuously.  Add more vegetable stock at the mixture thickens until all of the stock is added.  Stir, and make sure there are not lumps.  Add about 6 cups of water and the creole seasoning.

Bring this to a boil.  Add the bay leaves, potatoes, carrots, and celery.  Simmer for about 10 minutes or until almost tender.  Add the bell pepper, corn, milk, and evaporated milk or cream cheese.  Bring to a simmer and add black pepper.

Serve with cheese or cilantro and sliced green onions.  Enjoy!

Enchiladas Verdes

 

Ingredients

5 large flour tortillas
1 cup brown rice
1 14 oz can diced tomatoes with juice
1/2 cup cabbage
1.5 cups black olives
2 cups enchilada verde sauce
2 tbs oil
1 green chili
1/2 yellow onion
1/2 cup thawed frozen corn
about 8 strips of vegetarian chicken strips
2 green onions
1/2 cup cilantro
2 tsp ground cumin
sour cream

How to make Enchiladas Verdes with olives

This recipe is delicious and worth the extra effort.  If you eat meat, you can use real chicken strips.  If you are vegan, you can omit the sour cream.

The rice:
Drain about 1 cup of juice off of the tomatoes.  (I like to use tomatoes that also have chilies in them).  Add about 1/2 cup of the olive juice and 1/2 cup of water.  This is the stock in which the rice will be cooked.  Add this to the rice and bring to a boil.  Add 1 tsp of cumin, a few leaves of cilantro, and a few slices of the green onion.  Reduce to a simmer and cook until soft.

The green chili mixture:
Heat oil in a small skillet and add diced onions.  Cook for about 1 minute and then add the chicken and most of the diced green chili.  (I like to reserve some of it to top off the enchiladas).  Cook until the chicken had a nice crust and the chilies and onions are soft.  Then, add the corn and cumin and cook until heated.

Enchiladas:
Spread the rice on the tortillas.  Top with some of the chili mixture, 1/5 of the cabbage, olives, cilantro, and green onions.  Spread some sour cream on the tortilla and roll closed.  Place it in an oven safe baking dish.  Repeat this 5 times (or for however many enchiladas you are making).  Top with enchilada sauce, extra olives, green onions, and cilantro.  (You can also top it with cheese, if you like).

Bake in a 350 degree oven for about 20 minutes.  Serve with a dollop of sour cream and salsa.

Veggie Frittata

Ingredients

1 1/2 tbs vegetable oil
1 shallot
2 cloves garlic (minced)
1 green bell pepper (diced)
1/2 large diced tomato
4 large beaten eggs
1 cup chopped spinach
1-3 tsp garlic salt
1/2-1 tsp black pepper
1 tsp crushed red pepper flakes
1/2 cup shredded Italian blend cheese

How to make Veggie Frittata

This recipe is great because you can take anything that you might have in the fridge and throw it into a frittata.  I used things that I needed to get rid of soon, but you can put in anything you like.

In a cast iron skillet, heat the oil and add the diced shallot, garlic, and bell pepper.  Cook over medium heat until softened and very fragrant.  Then, add the spinach and tomato and simmer for about another minute or two until the spinach is mostly wilted.

In another bowl, whisk eggs, salt, red pepper, and pepper.  Then, just before adding to the other ingredients, add 1/2 of the cheese to the eggs and stir.

Add this to the skillet and cook over medium heat for about 3-4 minutes.  As it is cooking, scrape the sides and bottom of the pan to move the egg around.  When the eggs are mostly cooked but still a bit loose, cover with remaining  cheese and put into a 400 degree oven. 

Set the oven to high broil and leave the eggs in for about 2 minutes until cheese is slightly brown.

Remove from the oven and let stand for about 5 minutes more to let the eggs set.

Cut into wedges and enjoy!