Sunday, November 28, 2010

Chili Tortilla Bake

Tex-Mex is one of my favorite types of food. I just love the ooey-gooey combination of foods with cheese, sour cream and my favorite the jalapeno. I thought maybe I was just tired of Thanksgiving foods but nope - that's not it, this was delicious. Fast, easy and YUMMO!
  • 1 package beef crumbles (what ever brand you prefer)
  • 2 cans (8 ounces each) no-salt-added tomato sauce
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup frozen corn
  • 1 can (4 ounces) chopped green chilies
  • 2 tablespoons minced onion
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 6 whole wheat tortillas (8 inches) - mine were larger so I only used 4
  • 1 cup (4 ounces) shredded Daiya cheddar cheese

In a large skillet, over medium heat combine crumbles, tomato sauce, beans, corn, green chilies, onion, chili powder, cumin, garlic powder and oregano; heat through. 
 In an 11-in. x 7-in. baking dish coated with cooking spray, layer half of the tortillas.

Add half of the beef mixture.

 Add half of the cheese.

Repeat layers.

 Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Serve with shredded lettuce, salsa, sour cream and jalapenos.

Saturday, November 20, 2010

Chik'n Veggie Stir-Fry

So, I started to make a very similar dish and just didn't have all the ingredients on hand. I exchanged some of this for some of that and the following stir-fry is the end result. I scribbled it down a piece of paper and have made it three times now. You should use whatever ingredients you have in hand, that are in season, etc. Leave out mushrooms if you don't like them and add extra green veggies if you have them. This is a pretty good way to clean out the veggie bin in the frig. Enjoy!
  • 1 medium yellow squash, sliced
  • 1/4 sweet onion, sliced
  • 1/2 cup edamame peas (shelled)
  • 4 ounces mushrooms (shitake, baby bella, whatever you have)
  • 2 pieces of Gardein Chik'n Scallopini
  • 1can sliced waterchestnuts, drained
  • 1 can baby corn, drained
  • 1/2 cup Korian Teriyaki Stir-Fry Sauce (or more if you like saucy)
  • 1 teaspoon Braggs
  • Cooked rice

Be sure to have all of your ingredients prepped, this goes pretty quickkly.

Toss about 1 tablespoon oil in large skillet or wok and throw in all the ingredients EXCEPT chicken and rice.

Stir-Fry over medium-high heat for about 5 minutes, then add your chicken and cook for about 3 more minutes.

Add Braggs and Stir-Fry sauce and give it all a good stir to coat everything.

Serve over rice. ENJOY!

Sunday, November 14, 2010

Barley Vegetable Soup

The flavors of this soup are delicious. I made this a year or so ago in the crockpot as the original recipe calls for. This weekend I made this on the stove and it was still very easy and flavorful. I'm including the crockpot directions since you drop all ingredients in the pot, turn on and walk away! You gotta love that!

  • 1 cup chopped onion (1 large)
  • 1/2 cup bias-sliced carrot (1 medium)
  • 1/2 cup sliced celery (1 stalk)
  • 2 cups sliced fresh mushrooms
  • 1 15-ounce can red beans, rinsed and drained
  • 1 14.5 ounce can stewed tomatoes
  • 1 10-ounce package frozen whole kernel corn
  • 1/2 cup regular barley (not quick-cooking)
  • 2 teaspoons dried Italian seasoning, crushed
  • 1/4 teaspoon ground black pepper
  • 3 cloves garlic, minced
  • 5 cups vegetable broth

Saute onion, carrot, celery and mushrooms.

Cook until onion is translucent.

Add remaining ingrdeients and simmer for at least an hour, or until barley is tender.

Crockpot version: place all ingredients in crockpot and pour broth over mixture. Cover and cook on low for 8-10 hours or on hight for 4-5 hours.

Serves 6.

Thursday, November 11, 2010

Spicy Pasta with Sweet Potatoes

Sweet potatoes, pasta, peanut butter, it just sounds delicious. The original recipe wasn't vegan, so I decided to make it vegan and to use the entire box of Dreamfields pasta so I've almost doubled the recipe. This was delicious, but I'm not sure how the leftovers will heat up, saved some pasta water in case the dish gets too thick and needs to be thinned.

  • 2  large sweet potatoes, peeled and cut into 3/4-inch cubes (about 3 1/2 cups)
  • 1  teaspoon each  sugar, chili powder, and cinnamon
  • 1  box (13.5 ounce) Dreamfields penne rigatoni
  • 2/3  cup  soy peanut butter
  • 6 ounces Toffuti cream cheese
  • 2 tablespoons Asian chili sauce (such as Sriracha sauce)
  • 2 Braggs
  • 6 green onions, thinly sliced (garnish)

Preheat oven to 450 degrees F. Oil a rimmed baking pan; set aside. Place sweet potato cubes in bowl. Toss with 1 tablespoon olive oil, the sugar, chili powder, and cinnamon.

Spread in prepared pan; bake 20 minutes or until tender.

Meanwhile, cook pasta according to package directions. Drain, reserving 2 cups hot pasta water.
(I forgot to take a pic -- sorry)

In saucepan combine peanut butter, cream cheese, chili sauce, and soy sauce; whisk in 3/4 cup of the hot pasta water. Stir over medium heat until heated through. If too thick, stir in additional water. Stir in most of the green onions. (once again, I forgot to take a pic of the sauce -- long day!)

Mix sauce with pasta and sweet potatoes and remaining onion.

Serve with a salad and a glass of wine!!!!

Sunday, November 7, 2010

Chipotle Butternut Squash Bisque

The coolness of the last few days has made me want to stay in the kitchen making soups and comfort food. The butternut squash in the pantry was calling my name along with all the frozen veggie scraps in the freezer. First, put the veggies in a pot of water with some bay leaves and peppercorns to make vegetable broth, then get the squash roasting for the soup.
  • 1 medium butternut squash
  • 3 tablespoons olive oil
  • 1 1/2 cups chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrot
  • 2 garlic cloves, minced
  • 4-6 cups vegetable broth
  • 2 canned chipotles in adobo
  • 1/2 cup Toffuti sour cream
  • Salt, freshly ground pepper
(I know there seems to be something missing above, remember I'm making homemade vegetable broth and the chipotles were in the frig and I forgot them!)

Preheat oven to 400 degrees. Cut squash in half lengthwise, place foil on the bottom of your baking sheet, rub 1 tablespoon oil over the squash and sprinkle with salt and pepper. 

Place the squash in the baking sheet, cut side down. Pierce all over with a fork. 

Roast 45 minutes or until tender. Let cool.

Heat remaining oil in a large, heavy pot over medium high. Saute onion, celery and carrot for 10 minutes. 

Add garlic; cook 2 minutes more.

Scoop the flesh of the squash into the pot and stir. Add 4 cups of broth and simmer, covered, for 30 minutes or until the vegetables are very tender.

Puree the soup with an immersion blender, adding more broth if necessary to get the desired consistency.

Toss 2 chipotles into the bisque and give it one more whirl with the blender. 

Ladle into soup bowls. Top each with a dollop of sour cream. Makes 6-8 servings.

Thursday, November 4, 2010

Stuffed Acorn Squash

Fall squash are pretty new to me. They were all on sale recently and I stocked up and then needed recipes to try. I don't know where I found this Stuffed Acorn Squash recipe - I would love to give the blog/person/site credit (trust me I Googled it and couldn't find it). The only change I made was slightly more olive oil and instead of crumbling the sausage (which I find nearly impossible) I cut each link in half and then half again. This is delicious!!!!

  • 1 acorn squash
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 2 links Tofurky Italian Sausage, cut in half and then half again (so each slice is quartered)
  • 1/2 cup onion, chopped
  • 1/2 cup celery, chopped
  • 2 teaspoons garlic, minced
  • 1/2 cup baby spinach, roughly chopped
  • 1/2 cup Toffuti sour cream
  • 1/4 cup Daiya mozzarella, shredded
  • Panko bread crumbs

Preheat oven (I always use my toaster oven so the entire kitchen doesn't heat up) to 400. Slice squash in half, lengthwise. Scoop out the seeds with a spoon making a nice spot for the stuffing.

Brush squash with olive oil and season with salt and pepper. Bake squash with cut side down on parchment or foiled lined baking sheet. Bake until fork tender, about 30 minutes depending on the size of your squash.

Meanwhile, brown sliced sausage over medium heat in about a teaspoon of olive oil. Once browned, set aside.

Add 1 more teaspoon olive oil to skillet and add onions and celery. Saute until onion is translucent. Add garlic and saute for one more minute. Remove from heat.

In a large bowl, add sausage, onion mixture, spinach, sour cream and cheese. Stir well.

Stuff squash halves evenly with stuffing. If you have extra stuffing you can put it in a ramekin and bake it along with the squash. Sprinkle top with panko.

Bake squash at 350 for 15 minutes until stuffing is heated through and starting to brown on top.

Serve with a side salad and a glass of wine to round out the meal.