These sound fantastic - I hope they are!
1 tsp. vegetable oil
1/2 onion
1 clove of garlic minced finely
1 can of kidney beans - drained
about a cup of water
1 Tbsp. chili powder
1/2 tsp. ground cumin
a pinchie or teo of cayenne pepper
1 Tbsp. of soy sauce
about 2 cups of cooked and mooshed sweet potatoes
4 or so tortillas of your choosing - I'm goin' whole wheat
shredded cheddar cheese
Preheat oven to 350. Heat oil in a skillet and saute onion and garlic until soft and happy. Stir in the beans and smoosh them. Stir in water gradually and heat until it's warm. Remove from heat. Stir in chili powder, cumin, mustard and soy sauce.
Divide bean mixture and smooshed potatoes into the tortillas and sprinkle some cheese in there. Burrito-fy them. Place on a baking sheet and bake for 10-12 minutes.
Will I make them again? Tune in tomorrow for the result!
The verdict on these was: Good, but not incredible. Small child was not super amused, but, surprisingly, spouse was complimentary.
Off to Florida for a faculty retreat and graduation, then I've gotta fit in ONE more before February to stay on track!
1.26.2010
1.23.2010
Recipe #8 - Cinnamon Biscuits
These are kind of a combo of a cinnamon roll and a biscuit - they are yummy.
Dough
2 1/2 c. flour
2 Teaspoons Baking Powder
2 Tablespoons Cinnamon
1 1/2 c. heavy cream (or half and half, for less fat)
Mix all until it forms a ball. Put on floured surface and roll into a 1/2 inch thick rectangle.
spread 1 tbsp. of cream over the dough rectangle. Sprinkle the "insides" over the dough.
Insides
1/4 c. brown sugar
2 tsp. cinnamon
1 tsp. nutmeg
Roll up lengthwise and cut into 10 - 12 slices. Place on ungreased sheet and bake at 400 for 20 minutes or so until they start to get lightly brown. Remove from oven and spread icing on top.
Icing
3 Tbsp. confectioners sugar
cream/milk to mix to desired consistency
Will I make them again? Yes. They are yummy. And they must not be totally fattening because there is no butter, right? Okay, so, if you use all cream, they are, but, if you use half and half, is it only half as fattening?
Dough
2 1/2 c. flour
2 Teaspoons Baking Powder
2 Tablespoons Cinnamon
1 1/2 c. heavy cream (or half and half, for less fat)
Mix all until it forms a ball. Put on floured surface and roll into a 1/2 inch thick rectangle.
spread 1 tbsp. of cream over the dough rectangle. Sprinkle the "insides" over the dough.
Insides
1/4 c. brown sugar
2 tsp. cinnamon
1 tsp. nutmeg
Roll up lengthwise and cut into 10 - 12 slices. Place on ungreased sheet and bake at 400 for 20 minutes or so until they start to get lightly brown. Remove from oven and spread icing on top.
Icing
3 Tbsp. confectioners sugar
cream/milk to mix to desired consistency
Will I make them again? Yes. They are yummy. And they must not be totally fattening because there is no butter, right? Okay, so, if you use all cream, they are, but, if you use half and half, is it only half as fattening?
1.18.2010
Recipe #7 California Roll Salad
Dressing:
Water
Rice Vinegar to taste
Wasabi Powder
Little bit of Lime Juice
Little Agave Nectar
(Mix til you're happy with the taste)
Salad:
Huck a bunch of baby spinach in a bowl.
Grate a carrot or two on top
Cut some nori into little matchstick sized pieces and toss over the carrots
Cut slices from an avocado or two and put them in a pretty circle on the top
Mix together 8 oz. crabmeat, some mayo and some wasabi powder, then put this on top of the rest. - Add dressing.
Would I make it again? Sure. At some point. I am on a no-salad kick of late, so it'll be awhile.
Tomorrow I WILL make the Cinnamon Biscuits I've been longing for!
Water
Rice Vinegar to taste
Wasabi Powder
Little bit of Lime Juice
Little Agave Nectar
(Mix til you're happy with the taste)
Salad:
Huck a bunch of baby spinach in a bowl.
Grate a carrot or two on top
Cut some nori into little matchstick sized pieces and toss over the carrots
Cut slices from an avocado or two and put them in a pretty circle on the top
Mix together 8 oz. crabmeat, some mayo and some wasabi powder, then put this on top of the rest. - Add dressing.
Would I make it again? Sure. At some point. I am on a no-salad kick of late, so it'll be awhile.
Tomorrow I WILL make the Cinnamon Biscuits I've been longing for!
1.17.2010
Recipe #6 - What's in the House Burritos
So, our fantastically talented chef Ire came over and cooked on Friday, filling the freezer with all sorts of yummy deliciousness. In order to keep up on my resolution, I cooked anyway, making a favorite that takes all of 10 minutes tops...
Roll some tortillas up in foil and warm them in the toaster.
Chop an onion and huck in a little olive oil in a pan. Add Meatless crumbles with a tablespoon or two of Penzey's (or other) Taco Seasoning, and cook til close to done.
Add a can of drained black beans (or pinto or kidney or whatever YOU have at home), a can of drained corn, drained tomatoes with chiles, and a can of chiles. Huck in a handful of baby spinach too. Heat through and stir to mix evenly. Remove from heat.
Add industrial amounts of cheese to one warm tortilla for small cheese-obsessed child. Add a handful to the other tortillas. Spoon in enough of the mixed up stuff from the pan so that, when you attempt to pick the burrito up, it explodes onto the plate. Add sour cream. Add avocado slices. Done.
Would I make them again? Oh yeah. As I am somewhat poor at menu planning, these will happen regularly.
Roll some tortillas up in foil and warm them in the toaster.
Chop an onion and huck in a little olive oil in a pan. Add Meatless crumbles with a tablespoon or two of Penzey's (or other) Taco Seasoning, and cook til close to done.
Add a can of drained black beans (or pinto or kidney or whatever YOU have at home), a can of drained corn, drained tomatoes with chiles, and a can of chiles. Huck in a handful of baby spinach too. Heat through and stir to mix evenly. Remove from heat.
Add industrial amounts of cheese to one warm tortilla for small cheese-obsessed child. Add a handful to the other tortillas. Spoon in enough of the mixed up stuff from the pan so that, when you attempt to pick the burrito up, it explodes onto the plate. Add sour cream. Add avocado slices. Done.
Would I make them again? Oh yeah. As I am somewhat poor at menu planning, these will happen regularly.
1.11.2010
Recipe #5 - Pumpkin Cornmeal Biscuits
Little man is OVER oatmeal for breakfast, so, as soon as I get back from Spinny class, I will be whipping these babies up... Thanks Moosewood.
1/4 c. butter
1 1/2 c. flour
1/2 c. cornmeal
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
3 Tbsp. brown sugar
1/2 c. pureed pumpkin
about 3/4 cup of apple juice or cider
Oven to 425. Silpat or oil a baking sheet. Cut together and mix til unlumpy, all of the dry ingredients.
Blend the punkin and juice til smooth. Pour into dry stuff and mix til well blended. Drop 1/4 c. sized blobs onto baking sheet. Bake 20 minutes or until you get a clean toothpick when you poke the middles.
Will I make them again? The results are in and the answer is a resounding yes! Not too sweet, not super fattening, very tasty! Yumminess for brekkie.
1/4 c. butter
1 1/2 c. flour
1/2 c. cornmeal
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
3 Tbsp. brown sugar
1/2 c. pureed pumpkin
about 3/4 cup of apple juice or cider
Oven to 425. Silpat or oil a baking sheet. Cut together and mix til unlumpy, all of the dry ingredients.
Blend the punkin and juice til smooth. Pour into dry stuff and mix til well blended. Drop 1/4 c. sized blobs onto baking sheet. Bake 20 minutes or until you get a clean toothpick when you poke the middles.
Will I make them again? The results are in and the answer is a resounding yes! Not too sweet, not super fattening, very tasty! Yumminess for brekkie.
1.08.2010
Wanted: Your Recipes
Some of you have written asking where you can post recipes for me to try, or to share with others - every month I'll do a post like this one and you can reply with your favorites - veggie ones preferred!
I'll try as many as I can and report back!
I'll try as many as I can and report back!
1.06.2010
Recipe #4 Corn and Potato Chowder
With a below zero windchill factor, some sort of soupiness seemed critical tonight.
Here's the deal:
1 clove of garlic, minced
3 Tbsp. butter
3 Tbsp. oil of your choosing
1 or 2 potatoes, cubed
1 red or orange pepper, cubed
1 stalk of celery, in little triangles (just kidding, chop it)
1 onion, chopped
salt and peps
Huck all of this in a soup pot - cook on high til it's sizzly, then simmer/low covered for 10 minutes.
Add:
2 1/2 cups of veggie stock and bring back to a boil. Reduce heat to simmer/low covered for another 15 or so minutes
Then add:
1 cup milk
1 can lima beans (a little one) drained
1 can corn drained
A very big pinch of sage
Simmer low for a few minutes, then serve - maybe a little cheddar on top? Mine seemed a little thin, so I did add some cornstarch and that did good things to the consistency.
Would I make it again? Meh. Maybe, it wasn't fabulous.
Here's the deal:
1 clove of garlic, minced
3 Tbsp. butter
3 Tbsp. oil of your choosing
1 or 2 potatoes, cubed
1 red or orange pepper, cubed
1 stalk of celery, in little triangles (just kidding, chop it)
1 onion, chopped
salt and peps
Huck all of this in a soup pot - cook on high til it's sizzly, then simmer/low covered for 10 minutes.
Add:
2 1/2 cups of veggie stock and bring back to a boil. Reduce heat to simmer/low covered for another 15 or so minutes
Then add:
1 cup milk
1 can lima beans (a little one) drained
1 can corn drained
A very big pinch of sage
Simmer low for a few minutes, then serve - maybe a little cheddar on top? Mine seemed a little thin, so I did add some cornstarch and that did good things to the consistency.
Would I make it again? Meh. Maybe, it wasn't fabulous.
1.05.2010
Recipe #3 - Macaroni Souffle
6 oz. short pasta - Macaroni, penne, farfalle, whatever makes you happy.
a little bit of melted butter
small handful of dried breadcrumbs
3 tbsp. butter
2 tsp. paprika
1/4 cup flour - possibly more
1 1/2 cups of milk
1 cup of your favorite grated cheese (I used a combo of Gruyere, Emmenthaler, Appenzeller and Fontina, a fondue mix and probably a little more than a cup)
salt and peps
2 egg yolks and 3 egg whites
Preheat oven to 300 F. Cook the pasta, drain and set aside.
Brush the inside of your souffle vessel (at least 1 qt sized) with butter. Coat bottoms and sides with breadcrumbs.
In a saucepan, slowly bring to a boil the butter, paprika, flour and milk - keep stirring so you remain lump-free. Remove from heat and stir in the cheese until they melt. Mix with the pasta. Add the egg yolks to the whole deal and mix really well. Salt and peps to taste.
Whip the egg whites in a separate bowl until they are soft-peakish. Fold the egg whites in to the pasta/cheese happiness then pour all of it into the souffle dish.
Bake about 40 minutes or so until it is all puffy and golden on top.
Would I make it again? Yup. It's like fondue with the white flour product already dipped for you. Sigh.
a little bit of melted butter
small handful of dried breadcrumbs
3 tbsp. butter
2 tsp. paprika
1/4 cup flour - possibly more
1 1/2 cups of milk
1 cup of your favorite grated cheese (I used a combo of Gruyere, Emmenthaler, Appenzeller and Fontina, a fondue mix and probably a little more than a cup)
salt and peps
2 egg yolks and 3 egg whites
Preheat oven to 300 F. Cook the pasta, drain and set aside.
Brush the inside of your souffle vessel (at least 1 qt sized) with butter. Coat bottoms and sides with breadcrumbs.
In a saucepan, slowly bring to a boil the butter, paprika, flour and milk - keep stirring so you remain lump-free. Remove from heat and stir in the cheese until they melt. Mix with the pasta. Add the egg yolks to the whole deal and mix really well. Salt and peps to taste.
Whip the egg whites in a separate bowl until they are soft-peakish. Fold the egg whites in to the pasta/cheese happiness then pour all of it into the souffle dish.
Bake about 40 minutes or so until it is all puffy and golden on top.
Would I make it again? Yup. It's like fondue with the white flour product already dipped for you. Sigh.
Recipe #2 Mushroom Pasties
Outsides:
2 cans of junky but tasty crescent rolls (the recipe called for puff pastry but I am lazy)
1 egg beaten
Insides:
1 Onion, chopped
1 carrot, grated
1 big potato, grated
about 2 cups of sliced mushrooms (I used a mix of oyster, shiitake and regular)
2 tbsp. olive oil
3 tbsp. soy sauce - I used light because we were out of regular
1 squirt of ketchup
1/4 cup cooking wine or sherry
salt and peps
thyme to taste
Find and lightly oil a cookie sheet. Open 1 can of 8 cressies and separate the triangles on to the cookie sheet - you might flatten them a bit to make them bigger. Set aside.
Saute the carrot, onion and potato together in some oil for about 5 minutes. Add the mushrooms and liquids. Cook until squishy-ish. Remove from heat.
Spoon some of the veggieliciousness onto each cressie (or puffed pastry lovely) then put another flattened a bit cressie on top (or, fold over your Martha Stewart puff pastry) and crimp the sides with a fork. Brush the tops with beaten egg. Bake at 350 for 11-15 minutes - until they look pretty and golden on top.
Would I make them again? Absolutely. These will join my repertoire of favorite things. Even Carnivorouspouse thought they were fantastic.
2 cans of junky but tasty crescent rolls (the recipe called for puff pastry but I am lazy)
1 egg beaten
Insides:
1 Onion, chopped
1 carrot, grated
1 big potato, grated
about 2 cups of sliced mushrooms (I used a mix of oyster, shiitake and regular)
2 tbsp. olive oil
3 tbsp. soy sauce - I used light because we were out of regular
1 squirt of ketchup
1/4 cup cooking wine or sherry
salt and peps
thyme to taste
Find and lightly oil a cookie sheet. Open 1 can of 8 cressies and separate the triangles on to the cookie sheet - you might flatten them a bit to make them bigger. Set aside.
Saute the carrot, onion and potato together in some oil for about 5 minutes. Add the mushrooms and liquids. Cook until squishy-ish. Remove from heat.
Spoon some of the veggieliciousness onto each cressie (or puffed pastry lovely) then put another flattened a bit cressie on top (or, fold over your Martha Stewart puff pastry) and crimp the sides with a fork. Brush the tops with beaten egg. Bake at 350 for 11-15 minutes - until they look pretty and golden on top.
Would I make them again? Absolutely. These will join my repertoire of favorite things. Even Carnivorouspouse thought they were fantastic.
Recipe Numero Uno - Carrot Quesadillas
1 Carrot grated
1 Potato grated
1 onion grated
mild chiles cut up to taste - i like lots of 'em.
some olive oil for cooking
1 clove of garlic, minced
cilantro if you so desire
a cup or so of Colby Jack or other favorite Mexi cheese
8 tortillas
Easy peasy lemon squeezy to make:
Huck the garlic into the pan with a little oil until it starts to smell good. Add the veggies. Saute until they start to get squishy. Add the cheese and mix well. Remove from heat as soon as the cheese is melty. In another pan on relatively low heat, with a little oil, put in a tortilla, heat well on both sides. Add some of the veggieliciousness to one side of the tortilla and fold the empty side over the full one. Let it hang out in the pan for a minute and flip, then remove and move on to the next one.
I was surprised that these were as filling as they were.
Would I make them again? Sure, but they were not completely unbelievable.
1 Potato grated
1 onion grated
mild chiles cut up to taste - i like lots of 'em.
some olive oil for cooking
1 clove of garlic, minced
cilantro if you so desire
a cup or so of Colby Jack or other favorite Mexi cheese
8 tortillas
Easy peasy lemon squeezy to make:
Huck the garlic into the pan with a little oil until it starts to smell good. Add the veggies. Saute until they start to get squishy. Add the cheese and mix well. Remove from heat as soon as the cheese is melty. In another pan on relatively low heat, with a little oil, put in a tortilla, heat well on both sides. Add some of the veggieliciousness to one side of the tortilla and fold the empty side over the full one. Let it hang out in the pan for a minute and flip, then remove and move on to the next one.
I was surprised that these were as filling as they were.
Would I make them again? Sure, but they were not completely unbelievable.
How exciting - A whole New WORLD!
Okay, so, clearly I'll need to call Susan or some other smart person to figure all of this out, but,
welcome to Shiny Happy Veggies! What could be more thrilling than finding, trying and sharing new recipes?
Well, sharing an island with a shirtless combination of Phil Keoghan with Antonio Banderas's voice, the Dalai Lama's overall wonderfulness, and maybe a little Denzel thrown in for good measure is just one thing I might find more thrilling.
But, my sweet friend Juju suggested I do this whole bloggy thing, so here I am. Your wish is my command, oh great Bee of Jujuness.
I'll post here every so often about how my 10 new veggie recipes per month resolution is going.
I've already tried 3 in 4 days, and am contemplating Cinnamon Biscuits today. I must warn you of one thing... I'm not a full on veggiehead anymore. I was for a decade and I have fallen off the wagon - I can't get over fish. That said, there may be some fish and seafood stuff in the coming days and months, so, sorry in advance to you purists out there.
If you have veggie recipes you LOVE, or want me to try, I hope you'll post them here and I'll try them and report back!
Happy and healthy New year and thanks for the inspiration!
welcome to Shiny Happy Veggies! What could be more thrilling than finding, trying and sharing new recipes?
Well, sharing an island with a shirtless combination of Phil Keoghan with Antonio Banderas's voice, the Dalai Lama's overall wonderfulness, and maybe a little Denzel thrown in for good measure is just one thing I might find more thrilling.
But, my sweet friend Juju suggested I do this whole bloggy thing, so here I am. Your wish is my command, oh great Bee of Jujuness.
I'll post here every so often about how my 10 new veggie recipes per month resolution is going.
I've already tried 3 in 4 days, and am contemplating Cinnamon Biscuits today. I must warn you of one thing... I'm not a full on veggiehead anymore. I was for a decade and I have fallen off the wagon - I can't get over fish. That said, there may be some fish and seafood stuff in the coming days and months, so, sorry in advance to you purists out there.
If you have veggie recipes you LOVE, or want me to try, I hope you'll post them here and I'll try them and report back!
Happy and healthy New year and thanks for the inspiration!
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