The Everyday Vegetarian

Horseradish Deviled Eggs

2011-12-30T13:40:00.000-08:00

If you love deviled eggs with a little kick...you will LOVE these. They make a delicious appetizer, snack, or side dish and I find it impossible to eat just one. Enjoy!

Ingredients:
1 dozen hard boiled eggs (check out my "how to make perfect hard boiled eggs" post)
1 tbsp. horseradish
4 tbsp. mayo
1 tbsp. stone ground mustard
1/2 tsp. paprika
sea salt
pepper

Directions:
1. Once you have peeled your cooled, hard boiled eggs, cut each one in half length wise.
2. Gently scoop out all the yokes, and set them aside in a mixing bowl
3. Lightly sprinkle sea salt over the hard boiled egg halves
4. In your mixing bowl containing the egg yolks, add your horseradish, mayo, mustard, paprika, and a dash of salt and pepper. Taste the mixture, and season to taste.
5. Using a teaspoon, scoop your filling into the eggs. If you prefer, you can use an icing piper.
6. Garnish with a sprinkle of paprika or fresh chopped parsley and serve immediately. Any leftovers will stay fresh in the refrigerator and make a tasty breakfast or lunch the next day! : )

Six super foods that will help lower your cholesterol

2011-09-28T18:49:00.000-07:00

These 6 foods are packed full of the vitamins and nutrients needed to help lower your cholesterol...naturally. Incorporating 2-3 of these items into your everyday diet, along with regular exercise, will get you on the fast track to better health!

1. Avocados
2. Almonds
3. Barley
4. Beans & Lentils
5. Blueberries
6. Oats

Breaded Eggplant with Tomato, Basil, & Fresh Mozzarella on Baguette!!

2011-09-11T16:58:00.000-07:00

This sandwich is so satisfying and tasty, that I make them at least once every two weeks. It's perfect for lunch, dinner, or sliced into appetizer sized portions for a party. Serve with a small side salad for a complete meal.

Ingredients:
1 fresh, large baguette
1 ball of fresh mozzarella cheese, thinly sliced
Shredded Parmesan cheese
1 box of breaded eggplant cutlets from the frozen section at your local grocery store (FYI--Trader Joe's frozen and breaded Eggplant Cutlets are the best pre-made brand I have ever had!)
2-3 vine ripened tomatoes, sliced thinly and dusted with sea salt and pepper
2 handfuls of fresh, whole basil leaves
1/4 cup of mayo
juice from half of a large lemon
sea salt
fresh cracked pepper

Directions:
1. Preheat your oven, and bake the breaded eggplant according to directions on the box and set aside.

2. In a small bowl, whisk together 1/4 cup of mayo, your lemon juice, and a pinch of salt and pepper.

3. Slice your baguette in half, and then length wise, making 4 slices of bread. Then broil on high for 1-2 minutes, until slightly toasted.

4. Remove from oven and layer your ingredients on each slice of bread. Start with the mozzarella slices, followed by one layer of breaded eggplant, your tomato slices, fresh basil leaves, and top off with generous amounts of shredded Parmesan.

5. Place back in the oven and broil on high until the shredded Parmesan starts to bubble. Remove from oven.

6. Take a spoon and drizzle your lemon mayo over each baguette. Then, carefully place each side together to make one ginormous, amazingly delicious sandwich!! Cut accordingly, and serve.

Sweet Potato Casserole

2011-08-24T15:32:00.000-07:00

With the Holidays just around the corner, I figured I better start adding the recipes for all of my wonderfully rich casseroles. This sweet potato dish is a staple in my home each Thanksgiving. I hope you enjoy it as much as I do!

Ingredients:

4 cups of cubed sweet potatoes
1/2 cup cane sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons softened butter
1/2 cup milk (I use almond or soy)
1/2 teaspoon vanilla extract
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans

Directions:

1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Cucumber Tomato Salad

2011-07-04T14:08:00.000-07:00

Ingredients:
5 medium Roma tomatoes, halved lengthwise, thickly sliced (or substitute any tomato you'd like!)
1/4 red onion, peeled, halved lengthwise, and thinly sliced
1 cucumber, halved lengthwise and thickly sliced
2 tablespoons of extra-virgin olive oil
2 splashes red wine vinegar
Coarse salt and black pepper

Directions:
Toss tomatoes, onions, and cucumber with olive oil, red wine vinegar, salt, and pepper.

Refrigerate for 20 minutes before serving. Toss again, and serve as a side or with your favorite bread.

Mexican Coleslaw

2011-07-04T11:00:00.000-07:00

This side dish is light & delicious, and provides a healthy alternative to mayonaise based slaws.

Ingredients:
•1 16oz package of coleslaw mix that includes cabbage and carrots from your grocery's produce section. OR thinly slice 1/2 head of green cabbage and 1 1/2 cups peeled and grated carrots
•1/3 cup chopped cilantro
•1/4 cup rice vinegar
•2 tablespoons extra-virgin olive oil
•1/4 teaspoon salt
•1 pinch of fresh cracked pepper
•1 tablespoon of poppy seeds
•the juice from half of a fresh lime

Directions:
1. Place cabbage/carrot mix in a large bowl
2. Whisk vinegar, cilantro, olive oil, lime juice, and salt & pepper in a seperate bowl
3. Add vinegar mixture to cabbage and carrots and lightly toss
4. Add poppy seeds and lightly toss again
5. Serve immediately or cover and refrigerate for up to 1 day before serving.

Green Chili Cheddar Corn Bread Muffins

2011-07-03T06:09:00.000-07:00

These muffins are the perfect addition to any summertime cookout, potluck, or brunch. They have a beautiful spicy cheesy flavor the is irresistible. It's impossible to eat just one of these!

Ingredients:
1 15 oz package of cornbread mix. I use the Krusteaz natural honey cornbread & muffin mix. Follow the instructions on the box to make enough batter for 24 muffins.

1 (11 oz) can of Mexicorn
2 cups shredded extra sharp cheddar cheese
1/4 cup grated Parmesan or Romano cheese
1 can (4 ounces) chopped green chilies, drained
1 pinch each of cracked black pepper and sea salt (a couple pinches for more spice!)

Directions:
1. Preheat oven to 400 degrees F

2. In a large bowl, combine corn bread mix, egg, milk, and butter. Stir in the corn, chilies, and both cheeses. Add salt and pepper.

3. Spray muffin pans with non-stick cooking spray. Do not use baking cups! The bottoms of the muffins tend to burn with this recipe when baking cups are used.

4. Spoon batter evenly into each muffin mold. This recipe will yield 24 muffins.

5. Bake at 400 degrees for 11-13 minutes. Insert toothpick or fork in the middle, if it comes out clean, they are done.

Yum!!

Orange Mango Popsicles!!

2011-04-17T16:09:00.000-07:00

This recipe only takes a few minutes to prepare. If you've got a couple of mangoes in your fruit basket that are getting overly ripe, don't pitch them! Make these healthy and delicious popsicles instead!

Makes 6 standard size popsicles, or more if you make them in ice cube trays.

Ingredients:
2 Large ripe mangoes, peeled, pitted, and chopped
1 cup of orange juice

Directions:
In a blender, blend the mango and the orange juice until smooth. Then pour into your popsicle molds. Press on the lids, and store in the freezer overnight.

Swiss Chard with White Beans

2011-04-17T15:59:00.000-07:00

Prep Time 10 minutes
Cook Time 5 minutes
Serves 6

Ingredients:
1 tbsp. olive oil
1/2 red onion, sliced
1 lb. Swiss chard, stems discarded and leaves coarsely chopped
1 tbsp. fresh lemon juice
1 cup cannellini beans
1/3 cup pitted and sliced kalamata olives
3 tbsp. balsamic vinaigrette

Directions:
1. In a large skillet heat oil over medium high heat. Add onion; cook and stir 3 minutes, or until the onion begins to soften. Remove from skillet.

2. Return skillet to medium high heat. Add Swiss chard, lemon juice, and salt & pepper to taste. Cook and stir 3 to 5 minutes or just until chard wilts. Transfer to a large serving platter and top with onions, beans, and olives. Drizzle with vinaigrette and toss to coat. Serve Immediately! : )

Risotto-Style Butternut Squash

2011-04-17T15:47:00.000-07:00

Prep Time 10 minutes
Cook Time 20 minutes
Serves 6

Ingredients:
1 tbsp. olive oil
1 cup arborio or short grain rice
1 garlic clove
3 cups low sodium vegetable broth
1 tsp. crumbled sage
1 lb. butternut squash, peeled and cut into 1/2 inch cubes
1/4 cup grated Romano or Parmesan cheese

Directions:
1. Heat oil in a large sauce pan over medium high heat. Then add rice and garlic, and saute for 2 minutes. Stir in broth, sage, and pepper to taste. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.

2. Stir in squash, and cook for 5 more minutes. Stir in cheese. Let stand, covered, for 5 minutes and serve.

Crostini with Blue Cheese, Honey, & Hazelnuts

2011-02-21T07:04:00.000-08:00

This delicious recipe can be served as an appetizer or with a fresh garden salad. If you ever find yourself craving something savory that is sweet & salty...try this! I promise that it won't disappoint : )

Ingredients:
• 1 baguette cut into thick, diagonal slices
• 3 ounces of room temperature blue cheese
• ½ cup of toasted, coarsely chopped hazelnuts
• Honey

Directions:• Preheat oven to 400°F.
• Place baguette slices in single layer on baking sheet & toast until golden
• Spread blue cheese on baguette slices & sprinkle with hazelnuts
• Lightly drizzle each slice with honey & serve immediately!

Perfect Hard Boiled Eggs

2011-01-16T15:33:00.000-08:00

I have always been a huge fan of hard boiled eggs. I love to eat them for breakfast with sea salt & pepper...and I especially LOVE using them for deviled eggs. If you've ever overcooked your hard bolied eggs, you probably noticed that the yolk gets dried out and turns an odd greyish color-which is not very appetizing!

Here are a few simple steps to ensure a perfect hard boiled egg everytime!

1. First, gently place your eggs in a pot and add just enough cold water to cover them completely. If you use too much water, they can float and break during the boiling process.

2. As soon as the water begins to boil, remove the pot from heat and cover with a lid.

3. Let your eggs sit in the covered pot for 15 minutes.

4. At the 15 minute mark, remove the eggs from the pot one by one, and place in a bowl of ice water. This will stop further cooking of your eggs.

5. Place the the bowl of ice water and eggs in your refrigerator and let sit for at least 30-60 minutes.

6. To remove the shells from your eggs, gently tap on a hard surface and roll between your hands to loosen. Then peel while holding the egg under a stream of running water.

Fresh Parmesan, Carmelized Onion, & Kale Pizza

2011-01-05T07:40:00.000-08:00

Ingredients:
Pizza Dough (you can use homemade or pre-made, I like the refrigrated Pillsbury and Trader Joe's)
1-2 sweet onions...I prefer vidalia
1 tablespoon butter
1 teaspoon brown sugar
2-3 cloves of garlic, chopped finely
1 cup shredded fresh parmesan (Trader Joe's sells a big bag of this for less than $5!)
1 tomato, diced (canned work great too)
honey
half of a fresh lemon
sea salt & cracked pepper to taste
1-2 leaves of kale

Directions:
1. Cut your onion in half, place the flat side down, and thinly slice. Caramelize by melting a tablespoon of butter in a non-stick frying pan. When the butter has melted, stir in the onions with 1 tsp brown sugar and 1/4 teaspoon salt. Continue to stir over medium heat for 5-10 minutes until onions begin to caramelize in color. Then turn the heat to low and stir often until the onions are caramelized to your liking, 20-40 minutes. Add the garlic a few minutes before the onions are done. Adding too early can cause the garlic to stick to the pan and lose flavor.

2. Tear off small pieces from your kale leaves, excluding the thick stem and veins. Place in a bowl and lightly toss with sea salt, fresh pepper,a squeeze of fresh lemon juice and a tiny dash of olive oil. Too much olive oil will make them greasy!

3. Spread pizza dough onto baking sheet. I divided my dough into four squares this time to make mini pizzas...Bake in preheated 375 degree oven for 5 minutes.

4. Take pizza out of oven and spread 3/4 of the parmesan cheese on the pizza. Sprinkle the tomato on after this. Then add the the caramelized onions to the pie and lightly drizzle with fresh lemon juice. Sprinkle with sea salt and cracked pepper.

5. Drizzle 2 tablespoons of honey over the top. Top with your remaining cheese.

6. Evenly sprinkle the kale pieces on top of the pizza. Bake in the oven for 10-15 minutes depending on desired doneness.

Mushroom Marsala

2011-01-03T14:39:00.000-08:00

Every time I make this dish, it reminds me of the family owned Italian restaurant I used to waitress at in high school. The fragrant smell of garlic, mushrooms, and onion cooking in the butter and Marsala wine smell just as they did then...like heaven!

After I've prepared my Mushroom Marsala, I like to serve it over a bed of egg noodles and mashed potatoes. You can lose the mashed potatoes if you're worried about the extra carbs...however, I highly recommend this combination! Serve with a side salad and enjoy!

Ingredients:
1/2 cup unsalted butter
4 cloves of garlic, peeled and finely minced
1 lb. fresh mushrooms (I prefer baby portabella), cleaned and thinly sliced
1/4 tsp. hot red pepper flakes
4 green onions, thinly sliced (or you can substitute half of a medium sized thinly sliced sweet onion)
1 tbsp. flour
1 cup dry Marsala wine
1 cup vegetable broth
salt and pepper to taste

Directions:
*Melt your butter in a 10 inch frying pan over medium heat. Once the butter is hot, and garlic and saute for 30 seconds.
*Add mushrooms and saute for 2 minutes while stirring constantly but gently so you don't break up the mushrooms.
*Add red pepper flakes and onions and cook for another 2 minutes.
*Sprinkle with flour and and cook while stirring constantly for 2 minutes.
*Add Marsala and bring to a boil. Cook until Marsala is evaporated, about 5-7 minutes.
*Add vegetable stock and boil until almost totally evaporated, about 10 minutes.
*Garnish with a sprig of fresh rosemary or parsley and serve immediately.

Cheesy Hashbrown Crock Pot Casserole

2010-12-06T16:33:00.000-08:00

In the midst of the busy holiday season...it's nice to have a quick and delicious recipe on hand that does not require oven cooking. This is the perfect side dish to bring to your next office pot luck or holiday dinner. Everyone at your party will love this...it's the perfect comfort food!

Ingredients:
16-32 ounces frozen hash browns (more or less depending on size of your crok pot)
1 cup of chopped onions
1 12oz bag of shredded extra sharp cheddar cheese
1 can cream of mushroom soup
2 cups of sour cream
salt & pepper to taste

Directions:
In a large bowl, combine sour cream, soup, salt, pepper, cheese, onions, salt and pepper; gently stir in potatoes. Spoon mixture into lightly buttered slow cooker or crock pot. Cover and cook on high for 1 1/2 hours; turn to low and cook 2 1/2 hours longer.

If your casserole starts to dry out, just add a small amount of sour cream or melted butter to moisten. Enjoy!

If you live in Atlanta, this is a must read!

2010-09-14T12:32:00.000-07:00

I have lived in Atlanta for nearly 5 years now, and absolutely love this city! What do I love most you ask? All of the amazing (and affordable!) restaurants. When I go to dinner, I never have to worry about a lack of good vegetarian options either, which makes me very happy. Look out for reviews and photos of my favorite vegetarian spots in the city...they'll be coming very soon!

Also, if you live in Atlanta, NYC, or San Francisco...you have to check out scoutmob.com for daily deals from local businesses. Most of which are great (non-chain) restaurants.

Broiled Figs with Blue Cheese & Toasted Almonds

2010-08-27T11:21:00.000-07:00

Mmm...figs & blue cheese! This unique flavor combination makes a quick and easy appetizer or snack. It takes no time at all to prepare, and is a wonderful way to enjoy this lovely fruit while it's in season. I found these figs at the local farmer's market, but whole foods, and similar grocery stores sell them as well. Topping the blue cheese stuffed figs with chopped, toasted almonds and a drizzle of honey gives them just the right combination of salty & sweet. I prefer a Roquefort blue cheese for this recipe because of it's incredibly strong and pungent flavor...but any blue cheese will do just fine!

Ingredients:
6-8 small fresh figs
2-3 tablespoons of blue cheese
2 tablespoons of extra virgin olive oil
freshly ground black pepper to taste
2 tablespoons chopped or slivered almonds, toasted
2 tablespoons of honey

Directions:
Preheat oven broiler.
Trim stems from figs and slice in half from top to bottom.
Make a half inch cut in the center of each fig, and then another perpendicular to the first cut so that there is a cross-shaped opening to stuff the blue cheese in.
Place figs on baking sheet and stuff some of the cheese into the top of each.
Drizzle figs lightly with olive oil and grind some black pepper on top.
Place in oven and broil until the cheese bubbles, about 2 minutes.
Remove and top each fig with almonds.
Drizzle with honey and serve immediately.

TVP Sloppy Joes

2010-08-23T09:36:00.000-07:00

If you've never experimented with textured vegetable protein- I highly recommend it! It's actually a soy protein that is commonly used as a meat substitute. It works especially well when making veggie burgers and veggie sloppy joes. You can find tvp at most health food stores, and whole foods offers it in their bulk food section for a very reasonable price. Hope you like it as much as I do!

Ingredients:
•2-3 tbsp olive oil
•1 large onion, diced
•1 green or red bell pepper, diced
•1 1/2 cups vegetable broth
•2 1/2 cups tomato sauce
•1 tbsp chili powder
•1 tbsp garlic powder
•1 tbsp soy sauce
•dash hot sauce or Tabasco sauce (optional)
•1 tbsp sugar
•1 1/2 cups TVP
•salt and pepper to taste
•5-6 hamburger buns or tortillas if you prefer wraps

Directions:
In a large skillet, sautee the onion and peppers in olive oil for 3 to 5 minutes, or until onions are soft.
Reduce heat to medium low and add all ingredients (except the buns of course!) and stir well to combine. Allow to simmer for at least 15 more minutes.
Spoon onto hamburger buns/tortillas and serve hot.
Last time I made these I put a few strips of room temperature brie and some sliced bread and butter pickles on the buns before spooning on the sloppy joe mixture, and it was sooo good!

Cheese Squares

2010-08-07T06:29:00.000-07:00

Okay, I'm going to let you know straight away that these cheese squares are not very healthy...but they are easy to make and quite yummy. My great grandma Mildred makes these from time to time, and they are always a huge hit.

Ingredients:
1 small jar of mild or hot pepper rings
20 oz. of shredded monterey jack cheese
10 oz. shredded sharp cheddar cheese
4 tablespoons of flour
4 tablespoons of milk
3 eggs

Directions:
Pre-heat oven to 350 degrees.
Lightly spray a 13x9 glass baking dish with canola or non-stick cooking spray.
Place pepper rings in a bottom of baking dish (I like to do 1 thin layer, use more if you'd like).
Sprinkle both cheeses over the peppers so that they are completely covered.
Mix your 4 tablespoons of flour, 4 tablespoons of milk, and 3 eggs in a separate bowl. Once mixed thoroughly, pour over the shredded cheese.
Bake for 35-40 minutes at 350 degrees.
Let stand for 10 minutes before serving. Pat the top of cheese squares with a paper towel to absorb the light grease that comes from cheese when baking.Then cut into small squares and serve!

Forever Young Smoothie

2010-08-07T06:10:00.000-07:00

The name of this smoothie already has the lyrics of the Alphaville 80's hit running through my head...and I LOVE me some good 80's music! Anywho, this energy packed drink contains ingredients known for their natural age-defying qualities, and it tastes great too.

Makes one 14-ounce smoothie

Ingredients:
1/2/ cup frozen organic blueberries
1/2/ cup frozen organic strawberries
1/2/ cup chilled green tea, unsweetened
3/4 cup plain low-fat or fat-free yogurt (I prefer greek yogurt)
2 tablespoons ground flax seed
turbinado sugar or other natural sweetener to taste (honey works great!)

Combine all ingredients in a blender and blend on medium speed until smooth. Garnish with fresh berries and serve.

Oven Roasted Fennel

2010-07-06T19:11:00.000-07:00

This recipe was taken from ehow.com, I've posted a link below : )

Instructions:
3-4 medium bulbs of fennel
Olive oil
Salt and pepper to taste
1/2 cup freshly grated Parmesan cheese
Cookie sheet

Directions:
1. Preheat your oven to 425 F.

2. Trim your fennel bulbs. Cut off the stalks and fronds and remove the base. Don't cut too deeply into the bulb when removing the base or you'll make it difficult to cut your fennel into wedges in the next step.

3. Cut your fennel bulbs into wedges. Do this by first cutting each bulb in half, then cutting each half in half again so that you have quarters. If your fennel bulb quarters are still larger than you'd like, cut each in half again.

4. Toss the fennel wedges with the olive oil, salt and pepper on your cookie sheet. Make sure they're evenly coated with the olive oil; use your hands. Sprinkle lightly with salt and pepper to finish.

5. Place the pan in a preheated oven for 15 minutes. Check the progress of your fennel to see if it requires more time. When your fennel is golden brown and soft, it's almost done.

6. Sprinkle fennel evenly with the grated Parmesan and place in the oven for 5 more minutes. Turn the oven off directly after placing the pan in, allowing these final five minutes of cooking to be conducted solely through the residual heat in your oven. Serve immediately, either by itself or with another dish.

http://www.ehow.com/how_5657510_roast-fennel.html

Vegetarian Shepherds Pie!

2010-07-06T17:44:00.000-07:00

I found some beautiful multi-colored carrots at the farmers market a couple of days ago, and decided this recipe would be the perfect way to enjoy them! Feel free to use the orange carrots too, as they are equally flavorful. I served the shepherds pie with a side of roasted fennel sprinkled with parmesan...this recipe will be featured in my next blog post- so stay tuned!

Ingredients
1 bunch of carrots, gently peeled, and chopped into large bite size pieces
1 medium onion, quartered and the petals pulled apart
1 cup of fresh or frozen peas
2 cloves of garlic, minced
2 tablespoons olive oil
2 tablespoons fresh lemon juice (1 for the veggies and one for mashed pots)
2 cups of homemade or instant mashed potatoes
1 cup of parmesan cheese
2 tablespoons of butter
1 teaspoon everyday seasoning
salt & pepper to taste

Directions
1. Preheat oven to 425 degrees.
2. Place all ingredients in a baking dish, and toss with olive oil, salt & pepper, everyday seasoning, and 1 tablespoon of lemon juice.
3. Roast this mixture in the oven for 15 minutes.
4. While the vegetable are roasting, prepare your mashed potatoes, stirring in 1 tablespoon of lemon juice.
5. After 15 minutes, remove the roasted veggies from oven and stir. Then evenly spread your mashed potatoes over them.
7. Cut your 2 tablespoons of butter into little pieces and sprinkle over the potatoes.
8. Sprinkle the top of your mashed potatoes with the entire cup of parmesan cheese.
9. Place in the oven and broil for a few minutes, until the mashed potatoes are lightly browned.
10. If you'd like a garnish, fresh parsley is a wonderful addition! Enjoy!

Cucumber Chive Yogurt Dip (Tzatziki)

2010-06-30T18:13:00.000-07:00

Tonight I made oven baked falafel. I always use the Near East brand box mix, because I believe it has the best flavor and consistency. Of course, you can't have falafel without Tzatziki sauce...since I didn't have any fresh dill, I substituted fresh chives instead, and it turned out wonderful. Oh, I also topped the falafel with caramelized onions and a squeeze of fresh lemon juice before loading on the tzatziki. I hope you enjoy this as much as I did!

Ingredients
1 bunch of fresh chives (use kitchen scissors to cut into small pieces)
2-3 cloves of garlic, minced
1 cucumber (peeled, halved, and seeded, then finely diced)
1 small container of greek yogurt (regular or non fat)
salt, fresh ground pepper to taste
1 teaspoon of fresh lemon juice
Optionally: you can add 1 tablespoon of sour cream if you'd like.

Directions
Mix the yogurt with the salt and pepper until creamy and well-flavored to taste. With kitchen scissors, cut the chives in 1/4 inch pieces directly into the yogurt mixture. Add the diced cucumber, minced garlic, and lemon juice. Stir. Garnish with chives or fresh parsley.

Oven Roasted Vegetables

2010-06-29T12:21:00.000-07:00

This recipe is simple and delicious. It can be served alone, over your favorite grain (such as rice or quinoa), or over a mound of creamy mashed potatoes!! I am currently doing a gluten/yeast detox diet (which doesn't give me many food options!) and find this extremely flavorful and filling.

This recipe makes 4 servings
Ingredients
1 medium zucchini, cut into bite-size pieces
1 medium summer squash, cut into bite-size pieces
1 medium red bell pepper, cut into bite-size pieces
1 medium yellow bell pepper, cut into bite-size pieces
1 pound fresh asparagus, cut into bite-size pieces
1 red onion, cut into bite-size pieces
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions
1.Heat the oven to 450 degrees F. Place the zucchini, squash, peppers, asparagus, and onion in a large roasting pan. Toss with the olive oil, lemon juice,salt, and pepper to mix and coat. Spread in a single layer in the pan. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.

Phyllo Wrapped Asparagus

2010-06-28T12:15:00.000-07:00

This quick & easy recipe is sure to please at your next dinner party or potluck... thank you Paula Deen!

Ingredients
• 8 or 9 asparagus spears, depending on size
• 1/2 (16-ounce) package frozen phyllo dough sheets, thawed
• 1/4 cup butter, melted
• 1/4 cup finely grated Parmesan

Directions
Preheat oven to 375 degrees F.
Snap off the tough ends of the asparagus. Unwrap the phyllo and cut the stack in half lengthwise. Reserve 1 stack for later use. Cover the phyllo with a damp towel to keep it from drying out. Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some Parmesan. Place 2 to 3 asparagus spears on the short end of the sheet. Roll up, jelly-roll style. Place each piece, seam side down, on a baking sheet. Brush with more melted butter and sprinkle with more Parmesan. Repeat until all the asparagus spears are used up. Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy.

Toasted Quinoa Pilaf with Garlic, Kale, and Pine Nuts

2010-06-25T13:01:00.000-07:00

I am trying to eliminate more gluten from my diet, and on a recent search to find some gluten free recipes, I came across this wonderful blog...http://glutenfreebay.blogspot.com. This vegan salad has a wonderful nutty flavor, and can be served as a main dish on it's own, or over a bed of fresh spinach.

Ingredients
1 Tbsp extra virgin olive oil
1/2 cup onions, chopped finely
6 cloves garlic
1 cup quinoa
2 cups chicken or vegetable broth
1/4 tsp sea salt
1 large carrot, shredded
2 cups finely shredded kale
1 Tbsp tomato paste
1/3 cup celery, minced
1 tsp fresh thyme
Freshly ground black pepper, to taste
1/4 c pine nuts

If you purchased quinoa in bulk, make sure you rinse it thoroughly in a fine strainer to remove its bitter coating. If you purchased a boxed brand, no rinsing is necessary unless otherwise stated on the label.

Place quinoa in a heavy, large skillet over medium heat. Cook for about 15 minutes, shaking the pan frequently to move the quinoa around. Cook until the quinoa becomes golden brown. Remove from heat.

Heat oil in the bottom of a medium saucepan. Add onions and sautee until just beginning to brown. Add garlic and cook for another 1-2 minutes. Add quinoa and sautee for a minute. Add all remaining ingredients except for celery and pine nuts.

Bring to a boil, then cover and reduce heat to low. Simmer for 10 minutes. Add the celery and mix well, then cover and continue cooking for 5 minutes or until done. When quinoa is done, it should be tender and the spiral-like germ will have separated from the rest of the grain.

In the dry skillet used for toasting the quinoa, now lightly toast pine nuts over medium-low heat. Pine nuts burn quickly so stir them frequently and remove them from the pan the moment they appear golden brown. Stir into pilaf before serving.

Serve hot or at room temperature.

Easy Chickpea Salad with Red Onion & Tomato

2010-06-25T12:57:00.000-07:00

This chickpea salad is easy, flavorful, and loaded with fiber!

Ingredients
19 ounces garbanzo beans, rinsed & drained
2 tablespoons red onion, chopped
2 cloves garlic, minced
1 tomato, chopped
1/2 cup chopped, fresh parsley
3 tablespoons olive oil
1 tablespoon fresh lemon juice
salt and pepper to taste

Directions
In a large bowl, combine the chickpeas, red onion, garlic, tomato, parsley, olive oil, lemon juice and salt and pepper to taste. Chill for 2 hours before serving. Taste and adjust seasoning if needed.

Lentils with Brown Rice and Kale

2010-06-02T14:16:00.000-07:00

This yummy recipe combines 2 of my favorite ingredients...lentils & kale! It's packed full of vitamins and nutrients, and is an excellent source of fiber...enjoy!

Prep time: 5 mins Cook Time: 35 minutes

Ingredients for lentils and kale:
1 C brown lentils, rinsed
¼ tsp salt
⅛ tsp ground black pepper
4 C kale, with heavy stems removed, rinsed and dried

For brown rice:
1 C instant brown rice, uncooked (for quinoa, follow cooking instructions on box)
¼ tsp salt
½ tsp dried basil

For onion:
2 Tbsp olive oil
2 C onion, diced
¼ tsp salt
⅛ tsp ground black pepper

Directions:

1. Rinse lentils thoroughly in a fine wire colander, and remove any stones or debris.

2. In a 4-quart saucepan, cover lentils with 2½ cups of water. Add salt and pepper. Cover, and bring to a boil over high heat. Reduce heat. Simmer for 15 minutes (until adding kale in step 5).

3. In another saucepan, bring 2 cups of water to a boil. Add rice, salt, and basil. Cover, and cook for 10 minutes. Set aside.

4. In a medium sauté pan, warm olive oil over medium heat and add onion, salt, and pepper. Cook and stir until the onion pieces become soft and dark brown (caramelized), but not burnt. If the onions start to stick to the pan, add a few drops of water and scrape the onions loose. Keep cooking until onions are completely caramelized (about 10–15 minutes total). Remove from pan and set aside.

5. After the lentils have cooked for 20 minutes, lightly place the kale on top of the lentils. Do not stir. Cover. The kale will steam while the lentils continue to cook, for another 10 minutes.

6. When the lentils are tender, but not mushy, mix the lentils, kale, and caramelized onions in the sauté pan and stir.

7. To serve, place a serving spoon full of brown rice on plate and top with lentil mixture. Serve immediately.

Yeast Free Bread

2010-03-21T08:50:00.000-07:00

This bread requires minimal ingredients, and goes great with soup, salad, or even on it's own dipped in extra virgin olive oil sprinkled with your favorite herbs. Mmmm...bread!

Ingredients:
3 cups whole wheat flour (preferably stone ground)
4 teaspoons baking powder
1 teaspoon salt
1 1/2 cups rice milk or water (works with any liquid)
1/4 cup liquid fat (i.e. melted milk free margarine, vegetable oil, olive oil)

Directions:
1. Mix dry ingredients.
2. Do not sift the flour!
3. Mix liquids and add to dry.
4. Stir until there is no more dry flour.
5. Depending on the humidity of the air where you live you may need a little bit more or less liquid.
6. The dough should be moist but not sticky.
7. It may take a few minutes for the flour to fully absorb the liquid, so don't rush to add liquid or flour to it.
8. Score lightly the surface in a diamond or X shape to prevent splitting of the crust.
9. This is a country style bread that should be sliced thick.
10.It is important not to overwork the dough.
11. Shape into a ball or an oval, with oiled hands.
12. Place on clean baking sheet.
13. Bake for 40 minutes at 400F.
14. Variations: Rub the dough ball with virgin olive oil and sprinkle sea salt and oregano for a foccacia flavor.
15. For tea time add a tsp pure cane sugar.
16. The liquid can be replaced for orange or other fruit juice if the bread is to be used for teatime and you can even add dried chopped fruits.
17. For a savory bread the liquid can be tomato juice and you can add chopped sundried tomatoes to the dough.
18. Sprinkling of seeds in the dough or on top of the bread is also an option.

Perfect Summertime Salsa

2010-03-16T12:52:00.000-07:00

This is perfect as a dip with tortilla chips, or served on veggie tacos. Oooo how I love avacado, mango, and tomato...

Ingredients:
1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil

Directions:
1. In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

Fresh Asparagus Recipe

2010-03-16T12:37:00.000-07:00

With Spring just around the corner, you're sure to start seeing bundles of bright green asparagus in the local grocery stores and farmers markets. This recipe only takes about 10 minutes to prepare and is lovey as a side dish or on it's own.

Ingredients:
1 bunch of medium sized asparagus, about 1 lb
2 tbsp of high quality extra virgin olive oil
2 tbsp freshly grated Parmesan cheese
2 tbsp freshly squeezed lemon juice
1 teaspoon lemon zest
Salt and freshly ground black pepper

Directions:
1. Prepare the asparagus by rinsing them thoroughly, break off any tough, white bottoms and discard. Cut into 1 to 2 inch sections, slicing the asparagus at a slight angle.

2. Fill a medium sized saucepan half way with water, bring to a boil. Add the asparagus and reduce heat slightly to a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water. While the asparagus are still hot, toss them in a bowl with the olive oil, Parmesan, lemon juice, and lemon rind. Add salt and pepper to taste. Serve warm or room temperature and enjoy!

Black Bean & Corn Quesadillas

2010-03-14T15:22:00.000-07:00

This recipe is proof that you can make a tasty & filling meal in no time at all!

Ingredients:
2 teaspoons olive oil
3 tablespoons finely chopped onion
1 (15 ounce) can black beans, drained and rinsed
1 (10 ounce) can whole kernel corn, drained
1 tablespoon brown sugar 1/4 cup salsa 1/4 teaspoon red pepper flakes
2 tablespoons butter (or non-stick cooking spray)
8 (8 inch) flour tortillas 1 1/2 cups shredded Monterey Jack cheese, divided

Directions:
1. Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes.
2. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
3. Melt 2 teaspoons of the butter in a large skillet over medium heat (or lightly coat pan with non-stick cooking spray). Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Repeat with remaining tortillas and filling.

Grandma Kathy's Banana Split Desert

2010-03-14T14:39:00.000-07:00

This desert has been a special occasion staple in my family as far back as I can remember. My Grandma Kathy has been making this for years, and it has never once disappointed. If you love fruity deserts, this is a must try!

Ingredients:
2 1/2 cups graham cracker crumbs
2 sticks melted butter (you will use one stick for the crust, and the other stick will be incorporated with the cream cheese mix )
2 cups powdered sugar
1 (8 oz) package of cream cheese, softened
1 tsp vanilla
3 large bananas, sliced
1 (20 ounce) can of crushed pineapple (drained)
12 ounces cool whip
1/2 cup chopped nuts of your choice (i prefer pecans or walnuts)
4 ounces maraschino cherries, drained and halved

1. Mix together graham cracker crumbs & 1 stick of melted butter. Press into a 9x13 dish or pan.

2. Mix remaining ingredients until smooth & pour over crust. Spread can of drained pineapple over cream cheese mixture. Slice bananas over pineapple and cover with tub of cool whip. Sprinkle with nuts and maraschino cherries.

3. Refrigerate for at least 4 hours before serving.

Purple Potato Gratin

2010-03-14T13:51:00.000-07:00

I picked up some purple potatoes at the farmers market the other day, and decided I wanted to try this gratin recipe from eatingloud.com. Their list of ingredients includes bacon, which I have omitted.

Nutritional Benefits: Well, all potatoes are a good source of complex carbohydrates, potassium, vitamin C, folic acid, and iron...but the purple variety are more nutritious because they are high in antioxidants!

1 1/2 cups milk (or half & half if you're not worried about the calories!)
1 tablespoon butter
2 tablespoons flour
1 cup grated sharp cheddar cheese
2 lbs purple potatoes, unpeeled and sliced thinly
1 cup sliced shallots (or sweet yellow onion)
1 tablespoon olive oil
1/2 cup grated parmesan cheese
salt/pepper/garlic powder to taste

1. To make the gratin sauce, place the butter into a small pan and melt. Add flour and stir to combine, cooking over medium heat for about 1 minute. Whisk in the milk and stir until thickened. Stir in cheese, when melted remove from heat. Add salt/pepper/garlic powder to taste.

2. In a frying pan, add the olive oil and shallots. Saute until shallots are slightly brown and caramelized. Remove from the pan.

3. Grease a gratin dish or shallow baking dish. Add half of the sliced potatoes to the dish and lightly dust with salt and pepper. Sprinkle the shallots over the potato layer. Add the remaining potato slices to the dish. Pour the gratin sauce over the top of the potatoes, spooning into any visible cracks and crevices. Top with parmesan cheese.

4. Place into a preheated 350 degree oven for 40 minutes. You may brown the top of the gratin by placing it under a hot broiler for 4 -5 minutes. Serve immediately.

Roasted Kale Chips

2010-03-03T14:22:00.000-08:00

These chips are so tasty...who knew that roasted leafy greens could be so delicious?! This recipe calls for everyday seasoning mix, but I recommend experimenting with different spices to see what you like best. Last time I made this I substituted Italian seasoned bread crumbs in place of the everyday seasoning- and the flavor was wonderful...

Ingredients:

* 4 cups firmly-packed kale
* 1 Tbsp. extra virgin olive oil
* 1 tsp. everyday seasoning mix (this is typically a blend of garlic powder,pepper, salt, etc.)

Directions:

Preheat oven to 375 degrees F. Wash and trim the kale: Peel off the tough stems by folding the kale leaves in half like a book and stripping the stems off. Toss with extra virgin olive oil. Roast for five minutes. Turn kale over. Roast another 7 to 10 minutes until kale turns brown and becomes paper thin and brittle. Remove from oven and sprinkle with seasoning mix. Serve immediately.

Spinach Salad with Strawberries & Almonds

2010-03-03T13:04:00.000-08:00

Ingredients

* 2 tablespoons sesame seeds
* 1 tablespoon poppy seeds
* 1/2 cup white sugar
* 1/2 cup olive oil
* 1/4 cup distilled white vinegar
* 1/4 teaspoon paprika
* 1/4 teaspoon Worcestershire sauce
* 1 tablespoon minced onion
* 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
* 1 quart strawberries - cleaned, hulled and sliced
* 1/4 cup almonds, blanched and slivered (I am a HUGE fan of the sliced dry
roasted almonds from Trader Joes!)

Directions

1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

Mashed Potato Pizza!

2010-03-02T20:52:00.000-08:00

Mashed Potato pizza is one of my favorite comfort foods. It's quick, easy, and tastes amazing.

Ingredients:
2 cups instant mashed potato flakes (I prefer the roasted garlic flavor, or just add 1/2 teaspoon garlic powder for a little extra kick)
1 (8 ounce) package shredded Cheddar cheese, divided
4 strips Morningstar Brand Veggie Bacon Strips (Cooked crispy and crumbled)
1 bunch green onions, chopped
1 (10 ounce) can pizza crust dough
1/2 cup sour cream

Directions:
Preheat the oven to 425 degrees F (200 degrees C). Prepare instant mashed potatoes according to package directions. Stir in half of the Cheddar cheese, veggie bacon bits, and green onions.

Cut the pizza crust dough in half, and spread into the bottom of two 8-inch round pans. Bake for 4 minutes in the preheated oven, until about halfway done. Spoon the potato mixture over each crust. Sprinkle remaining Cheddar cheese over the top.

Bake for an additional 5 minutes in the preheated oven, until crust is golden, and cheese is melted. Let cool for 5 minutes before slicing and serving. Top with sour cream to taste.

Lemony Lentil Soup

2010-03-02T18:59:00.000-08:00

I originally found this recipe on www.vegweb.com, and have since modified it to make the flavors a bit bolder. This soup is very flavorful and nutritious. The sweet acidic lemony flavor is the perfect compliment to this hearty lentil soup. Try serving with a freshly baked, crusty baguette and your favorite salad.

Ingredients:

1 cup green or brown lentils
1 carton (32oz) veggie broth
2 cups water
1 medium yellow onion chopped very fine
1/2 teaspoon oregano
1/2 cup jasmine rice (see note)
3 bay leaves
1/2 teaspoon fresh ground black pepper (or more to taste)
1/2 teaspoon pre-packaged curry powder (or more to taste)
1/2 teaspoon salt (less or more to taste)
2 lemons

Directions:

Rinse lentils in strainer until water runs through clear. Put in a soup pot along with the veggie broth and 2 cups water, bring to a boil. Lower heat to a medium high simmer (steady bubbling, but not boiling). Add bay leaves, oregano, pepper, curry powder, then cover and let cook for 25 minutes.

While the lentils are cooking, chop onion very fine, and saute in olive oil untill the onions are soft (about 5-6 minutes).

When the soup has cooked for 25 minutes, add the sautéed onion, and the rice. Continue cooking covered for another 20 minutes. Remove bay leaves.

Ladle soup into four bowls, and serve each bowl with half of a lemon and fresh ground pepper to taste. (lemon juice is squeezed over soup according to taste).

Notes: This recipe may also be processed in a food mill to produce a creamy texture, or left as is....
You may also use brown rice, in which case, add the rice at the same time as the lentils.....

Serves: 4

Preparation time: 10 min 45 to cook

Bon Appetit!

Joseph's Jalepeno Popper Spread

2010-03-02T18:57:00.000-08:00

One of my dearest friends, Joseph, gave me this recipe. Whenever I make it for a party, it's usually gone within 10 minutes. It is easy to make and tastes just like a jalapeno popper!

Ingredients:

1 (8 ounce package of cream cheese, softened
1/2 cup of mayonnaise
1 (4 ounce) can chopped green chilies, drained
2 ounces canned diced jalapeno peppers, drained
1/2 cup grated parmesan cheese

Directions:

Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a safe baking dish and sprinkle with parmesan cheese.

Bake at 375 degrees for about 30 minutes. It's ready when the top has a light golden brown color.

Serve with your favorite crackers, bread or pita chips, and enjoy!

Moist Banana Bread

2010-03-02T18:53:00.000-08:00

This banana bread in sooo tasty. I like to spread each slice with whipped butter and serve with hot coffee for breakfast. This is one of my favorite comfort foods! Reminds me of the one my mom used to make when I was growing up : )

Ingredients:

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
3-4 mashed overripe bananas (I use 4 to get that extra moist banana flavor)

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten.
Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Tortilla Roll-Ups

2010-03-02T18:52:00.000-08:00

These appetizers are easy to make, and they're always hit at parties or potlucks!

1 (8 oz.) pkg. cream cheese
1 (8 oz.) carton sour cream
1 (4 oz.) can green chilies, diced
Green onions, diced
Salt
Garlic powder
Flour tortillas
Your favorite Salsa
1 small bunch of chopped, fresh cilantro

Combine cream cheese, sour cream, chilies, onions, salt, and garlic powder. Spread on flour tortillas and roll into a tube. Refrigerate 3 to 4 hours (or overnight). Just prior to serving, cut rolls into 1-inch sections. Arrange on tray and serve with salsa for dipping. Sprinkle rolls with freshly chopped cilantro. Serves 6-8 people.

Broccoli Cheese Quiche

2010-03-02T18:49:00.000-08:00

Quiche is incredibly easy to make, and is one of the most versatile and delicious dishes out there. You can serve it for any meal, and if you're lucky, there will be leftovers for lunch the next day!

ingredients:
1 pre-made deep dish pie crust (you can find these in the frozen foods section of your local grocery store)
4 eggs
1 cup of half & half
1 large sweet chopped onion
3 cups of fresh chopped broccoli florets
5 cloves of fresh garlic
1 1/2 cups of shredded cheese (I prefer fresh parmesan, asiago, extra sharp cheddar or gruyere- the stinkier the better!)
paprika
garlic powder
salt & pepper

directions:
Preheat oven to 350 degrees.

Saute the chopped onions in 2-3 tablespoons of olive oil over low heat until they start to carmalize.

Add chopped garlic and broccoli to pan and saute until soft. Then remove from heat and set aside.

Once oven is ready , place the frozen pie crust on a cookie sheet on the bottom rack of oven for 5 minutes. Use a fork and gently poke holes in the pie crust so it doesn't bubble up.

Bake pie crust in oven for 5 minutes. Remove and sprinkle half of your shredded cheese over the bottom of the pie crust (this will protect the bottom of the crust from getting soggy from the egg mixture).

Evenly distribute all veggies over the cheese. sprinkle veggies with cracked pepper & garlic powder.

Sprinkle remaining cheese evenly over veggies.

In a separate container, mix eggs and half & half together.

Add 2 pinches of salt and cracked black pepper (i usually use 4 twists with the pepper grinder), 1 dash of garlic powder, and 2 dashes of paprika.

Pour egg mixture into pie crust so that all ingredients are saturated evenly.

Bake at 350 degrees for 40 minutes, or until a fork comes out of the center clean. Enjoy!