Enchilada Casserole - Picky Eater Approved

Love this casserole from the FatFreeVegan site. It was just the right amount of sweet and spicy and was so easy to make. The hardest part was opening all of the cans.

I tweaked the recipe just a bit.

1) Added some salsa to the refried beans to make them easier to spread.

2)Used a can of salt free diced tomatoes because I forgot to buy fresh ones.

3)Used 3 cloves of garlic.

4)Subbed green olives for the black

5)Added cocoa powder and cinnamon to the enchilada sauce recipe. I didn't measure but I think I added about 2 Tbsp of the cocoa and 1/2 tsp of the cinnamon.

I served it with honey ginger marinated chicken breasts. Because there be meat eaters among us.

Soup's On

I found this recipe for Curried Broccoli and Cauliflower Soup.

Curry and nutmeg! Very intriguing. I just had to try it and I'm so glad I did.


I really love what roasting does for the flavor of cauliflower and garlic. So instead of sauteing the veggies I drizzled the cauliflower florets and thinly sliced onion with olive oil and popped them into the oven at 375 degrees for approximately 25 to 30 minutes.


I roasted the garlic, whole and unpeeled with the top end cut off, separately by wrapping it in a foil pouch.

Roasting makes the garlic very soft. I just squeezed the uncut ends to liberate the sweet morsels from their peels.

I added the roasted veggies to the pot with all of the vegetable broth and frozen broccoli florets. I brought the pot to a simmer and cooked it just until the broccoli was bright green and tender, about 5 minutes. I then followed the recipe as written, using an immersion blender to puree the soup.

Inspired by Alton Brown, I bought whole nutmeg and a small grater. He says he likes to carry his nutmeg around in his pocket, I keep mine in the jar in the kitchen cabinet.

It was super easy to grate and smelled heavenly. A wonderful addition atop a lovely soul-soothing soup.

Almond, Joy!

I adore Almond Butter, but it's quite expensive both in terms of $$ and calories.

To lighten the load I mix it at least 50/50 with fat free plain* yogurt. I like Stonyfields Organic.

A quarter cup of the yogurt, a quarter cup (or less) of almond butter, a few generous shakes of ground cinnamon, stir vigorously and serve. The addition of yogurt makes the almond butter a light and fluffy delight. I use it as a dip for apple slices, on top of sliced bananas and pineapple chunks and, of course, chocolate.

*I like the tang of the plain yogurt, but if you'd like a sweeter topping/dip, vanilla yogurt could be just the thing.

P.S. I found the MaraNatha Almond Butter at a Whole Foods store, but I see you can order it from directly their website and maybe save a bit of $$.

'Waist' Not

Normally I am super irritated when I reach for a box of cereal and find it contains only a handful of crumbs. But as I looked at what was approximately a cupful of Kashi Island Vanilla crumbs, I thought - chicken. These crumbs just might make a nice topping for some baked chicken breasts.

I've always been a pretty frugal girl, even before it was chic to be a 'recessionista'. I often try to think of ways of using whatever I have on hand. So with the addition of a tablespoon of curry powder, a generous handful of fresh chopped basil, and some chicken breasts; what started as a disappointment at breakfast turned into a delight at dinner.

Now the title for this post could be 'Waste Not' but I think this is a pretty waist-friendly recipe, not too high in calories or fat. And I just love puns :)

It's a Wrap

My latest lunchtime love.
A turkey wrap.

1 Ezekiel Sprouted Grain Wrap
1 1/2 TBSP Baba Gannouj (Roasted Eggplant dip)*
1 1/2 TBSP Hummus (Chickpea dip)*
2 oz Roasted turkey breast
1 cup fresh baby spinach leaves, washed and dried

Spread baba and hummus dip along one edge of the wrap covering about a quarter of the wrap surface. Place turkey on top of the dips and spinach on top of the turkey. Starting at this edge begin to roll the wrap tightly into a long tube shape.

I like tomato soup as a side. This is Amy's Low SodiumTomato Soup, spiced up with a sprinkling of dried oregano and turmeric. I don't need to eat low sodium and I'd like to keep it that way. With the added spices I don't miss the extra salt.

P.S. - Avocado slices and/or sundried tomatoes also make tasty additions to the wrap.

*I used Sahara Cuisine brand.

Warm and Spicy

Ethiopian Spicy Tomato Lentil Stew Recipe.
I made this stew and served it over orzo pasta. It was really yummy, a flavorful spicy not hot and easy to make.

As usual I made a few substitutions.
- red lentils instead of brown
I don't like using more than one pan so I wanted to cook the ingredients all together. I had heard (maybe on Food Network) that it's not good to boil spices for a long time. Red lentils cook more quickly than the brown, plus I like how they look.

- canned, no salt added diced tomatoes for the fresh tomatoes.
It is winter and canned have a much better taste and they are easier - open the can and dump.

- little slivers of ginger instead of grated
I like the little burst of ginger flavor as I'm eating the stew. It's such a lovely surprise for the taste buds.

- freshly grated black pepper for the cayenne.

- no fenugreek
I don't have any and didn't want to buy it. This stew has a long list of spices and I figured it wouldn't be missed.

Not- So-Sloppy Goodness

While watching part of Oprah's webcast last Monday, I heard Bob Greene mention he had a recipe for Sloppy Joes. I love Sloppy Joes and haven't had one in ages, so I looked up the recipe and here's the result.

Of course, not one to leave a good recipe alone, I made a few changes.

I don't like to use beef so I subbed Lightlife 'Gimme Lean' for the ground beef. I thought cooked lentils would give a better look and texture to the recipe; so I substituted canned lentils for the kidney beans and mashed them ever so lightly. I left out the red pepper but used all of the spices.
I don't measure spices when I cook, I guess-timate. This may be why I'm not sure I liked the flavor of the cloves. I love cloves in cookies but the flavor seemed a little out of place in the Sloppy Joes. It could be that I just used too much.

I love to use cocoa powder in my chili and thought it would be good in this recipe. I added about 2 to 3 tablespoons.

The bread is from Panera. It's their Whole Grain loaf. Lightly toasted, it worked great and the whole sandwich stayed together well. Thus, the 'Not-So-Sloppy' title.

Choco-licious Chewies

That's what I would name these yummy little bites.

They're actually called Almond and Chocolate Clusters (I substituted cashews). They were super easy to make but may be hazardous to fragile dental work. The caramel portion was really chewy. I don't know if it was the caramels I used or the fact that I let the caramels bubble a bit when they were melting. The recipe warns not to let the caramels bubble as they will become too hard. They weren't hard but they were chewier in the finished clusters than they were by themselves. I of course tested a few of the caramels prior to using them in the recipe ;)

I also had a problem with the cream causing the melting chocolate to ball up (did I say these were super easy?). I added a bit of skim milk and the chocolate became smooth and velvety. I think the cream may have been too cold when I added it, but the milk came right out of the fridge, into the double boiler and tamed that chocolate mess lickity-split. So, I'm not sure what the problem was. Next time I may just use the milk and skip the cream. Less guilt too.

The photo shows the clusters before I put them in the oven. I did let them cool completely in the fridge and I did dip them in chocolate. What I didn't do was photograph the finished product. Oops! I thought of this as I was munching down the last delectable delight. Oh well, maybe next year :)

Rib-sticking Goodness

Quick Pierogie Bake

This yummy tummy filling casserole was easy to make, but not exactly quick. Not for me. I think the problem may have been that I put all of the ravioli in the pan to brown at one time. I've since learned from watching the Food Network (sorry I can't remember which show) that one should not over-crowd the pan when browning.

I couldn't find pierogies so, as the recipe suggests, I substituted cheese ravioli for the pierogies.
I used two varieties of mushrooms, brown button and shitake. And, so I wouldn't set off the smoke detector, baked instead of broiled at a temperature of 375 for about 15 minutes.

I love casseroles, especially this time of year, if you have a favorite you'd like to share I'd love to hear it.

*Eagle-eyed readers who regularly visit my blog may notice the date on this post is the 11th. It's the 21st and, yes, I've been a bit delinquent in keeping up with my blog. Thanks for sticking with me!

Ruby Treasure

I adore pomegranate seeds; their gorgeous crimson color, their sweet tart taste.
It took me a while to figure out the best way to get to these little gems.

First, cut about an inch off the top or crown.



Next cut the pomegranate into quarters.


Now scoop out the seeds removing pieces of the white pith as needed. I use my fingers and the tip of a knife for the really stubborn seeds.
There are other methods for getting at these juicy little treats. If my suggestion doesn't work well for you try, try another :)

My favorite way to eat the seeds is by the bowl full with a spoon.
I've also sprinkled them on salads and on top of vanilla ice cream. YUM!

Here is a link to a large variety of recipes. If you try one or if you have a favorite way of using pomegranate seeds I'd love to read about it.

Pumpkin Sunshine

The cool snap of the morning air tempered by the warm fragrance of freshly baked pumpkin muffins. These little gems enticed me out of my warm bed today.
Despite the name, I decided to leave the walnuts and the dates out of this batch of Pumpkin Walnut Muffins. They were yummy just the same.

Last Taste of Summer

'Sausage' and Pepper Heros
I made this wonderful recipe a few weeks ago. The recipe is for a vegetarian version, but meat eaters could easily substitute their favorite sausage. Just be sure to cook the sausage thoroughly according to package directions.

The bread is one of my very favorite breads, Panera's Three Seed Demi loaf. I cut the demi loaf in half and then split it open lengthwise. I think it's a little shallower than regular hero rolls, but so worth the yummy taste.

I was very fortunate to find these gorgeous mini heirloom tomatoes. So I used fresh tomatoes instead of the canned specified in the recipe. I've never seen heirlooms in miniature, but they were lovely to look at and even better to eat.

Heavenly Pasta

Roasting brings a rich sweetness and intense flavor to any vegetable. I buy a variety of fresh vegetables, whatever looks best at the grocery, and use them to make side dishes, pasta dishes and soups.

Molly Katzen's Vegetable Heaven is a great resource. From artichokes to zucchini, she tells you how to roast each to exquisite perfection. And it's sooooo easy!

My latest incarnation is a Roasted Vegetable Pasta. This recipe is very adaptable. It's really more of a guideline. Please use whatever fresh veggies you prefer.
Here's what I used

1 small head of garlic
1 medium head cauliflower
2 japanese eggplants
3 medium heirloom tomatoes
2 medium zucchini
olive oil
Fusilli shaped pasta
Parmesan cheese, grated
Fresh basil, cut into thin ribbons (chiffonade)

Rinse the garlic, cut off the top of the head, wrap it in foil and roast in oven at 375 degrees for 45 minutes or until garlic head is very soft. Allow to cool enough to handle safely. Squeeze the garlic out of it's skin and set aside.

Cut the cauliflower, eggplant, tomatoes and zucchini into bite size pieces. Add to roasting pan along with a 1/4 cup of olive oil. Roast at 375 degrees for 20-25 minutes or until vegetables are tender (the tomatoes will become very soft). Add in the garlic and stir gently to combine.

Meanwhile cook the pasta as directed on the package. Drain the pasta reserving 1/4cup of the cooking water. Add the 1/4 cup of water to the roasted vegetables.

Place the pasta on a plate, top with the roasted vegetables, grated parmesan cheese and fresh basil.

Enjoy!

Spring into Fall

Fava Bean and Spring Vegetable Soup

I know this says Spring vegetable soup but I wanted to try it, now! I used frozen vegetables where I could not find fresh.
The soup turned out wonderfully. Light and satisfying.
So feel free to ignore the calendar. This is a tasty way to get some extra veggies into your diet:)

Yummy Banana Bread

Banana Bread Recipe

I made this wonderful Low-Fat Banana Bread. It was moist, with just the right amount of sweetness! I think next time I will add some walnuts. I missed that little bit of crunch.

A handful or two of chocolate chips would knock it out of the park:)

Make Haste

Basil-Blackberry Crumble

I love basil.
I love blackberries.
So when I saw a recipe for Basil-Blackberry Crumble on The Bitten Word, I had to try it.

The recipe actually comes from Animal, Vegetable, Miracle. Originally a book by Barbara Kingsolver, this recipe can now be found on-line.

The recipe calls for:
Filling
2-3 apples, chopped **
2 pints of blackberries
2Tbsp Balsmic vinegar +
1 large handful of basil leaves, chopped
1/4 cup honey

Preheat oven to 400. Combine the above ingredients in an oven-proof casserole dish, mix and set aside.

Topping
5 Tbsp flour
3 heaping Tbsp brown sugar
1 stick cold butter *+*

Cut butter into flour and sugar, then rub with your fingers to make a chunky, crumbly mixture. Sprinke it over the top of the fruit, bake 30 minutes until golden and bubbly.

*I used 2 Braeburn apples, mostly because that's what the store had in organic, and I thought I'd remembered they were good baked. I was right!! They baked to tender perfection, not too sweet and not too tart.

+ I forgot to add the vinegar. I may add it the next time I make this recipe and see how it tastes. But it was fabulous without it.

*+*I chose to use Earth Balance Organic Buttery Spread, original whipped, instead of the butter. I was a little concerned as to how this would work, but I really wanted something lower in fat and cholesterol. It worked wonderfully. I used my hands to mix the topping and I got a lovely crumbly texture:)

Before Jack Frost has his way, and the fresh summer delights of basil and blackberries are but a memory, I will make this recipe again!!

Everybody Happy

My family would probably mutiny if I served only vegetarian/vegan fare. So I compromise and make vegetarian and vegan recipes alongside those with meat.

Parmesan Crusted Chicken Breast Recipe
I still want the recipes to be healthy so I serve skinless chicken breast quite often. This recipe is quick and easy. I substituted dried basil for the parsley and added paprika.

I absolutely adore paprika. Its luscious smoky flavor and nice red color add an interesting dimension to many recipes. I prefer Hungarian paprika and buy it when I it's available.

Refresh - ing Cookbook

Refresh Cookbook
With the plan of eating healthier, I bought a new cookbook. Of course I will use any excuse to buy a new book. I love books.

Refresh is written by Ruth Tal and Jennifer Houston, partners in Toronto's Fresh Restaurant. The Quick Protein Salad caught my attention. Quick and a salad with protein - sounded just right!

Quick Protein Salad Recipe - Critique

It was definitely quick and easy to put together.
I used flame raisins from Whole Foods Market and really thought they complimented the flavor of the marinated tempeh. I also liked the flavor of the spinach and the crunch of the sunflower seeds.

I didn't like the flavor combination created by the other vegetables. I think some chopped apple and fresh basil leaves would be good substitutes. And I plan to use these the next time I make this salad.

Stir-frying the cucumber before adding it to the salad sounds like a tasty option as well. I never thought of stir-frying cucumber but saw the idea here. I think it is an intriguing idea.

Another Healthy Recipe
Want another idea?
Here is another recipe that I like very much that also uses tempeh.

S'more Please

National S'mores Day
I was cruising the web about a month ago when I stumbled upon the fact that August 10th is National S'mores Day. I was surprised. I don't know why, since it seems that there is a holiday for almost everything.

Recovering quickly from my stunned state, I became quite delighted by this discovery. I haven't had a s'more in a while and now I had the perfect excuse. I would not let this holiday go by without a proper celebration.

I cruised the web a bit more on the topic of s'mores. It appears that I've been cluelessly munching away on s'mores for years. So before I took another unenlightened bite I read the history behind s'mores.

Not surprising to me at all, is the idea that s'mores were probably started by the girl scouts back in the 1920's. The name coming from the excited requests for 's'more' of the delightful treats.

S'mores Recipes
I also discovered that there is more than one way to stack a s'more. This site has all sorts of recipes for s'more similar treats, and so does this one. From the broiler to the freezer, there's an idea here to assure that you won't be caught s'more-less on August 10th. I even found a vegan version.

With so many tempting options it would be a shame to just pick one. So, I'm contemplating trying a few recipes over the next week leading up to the big day.

I'd be delighted to have some company in this venture. If you have a recipe to share or if you try one of the recipes listed in the links please let me know. I'd love to hear from you.

S'mores Day Sale

And what's a holiday without a sale.
From now through August 10th, I'm offering 25% off the items in my Etsy shop. Please mention the word S'mores in the notes to seller to receive the discount.

Provide me with a favorite S'mores recipe and I'll add free shipping.
Happy S'mores Day!!

Summer Salad

Summer Salad Recipe

I was thinking of the luscious, fresh basil that I have growing in my garden when I came up with this recipe. I think this salad is best with a very light tasting dressing. I like the Newman's Own, Asian Sesame. I have also included a link to a dressing recipe should you want to make your own.
The ingredient list is for one serving, but you can easily use your math skills to add more servings:) Bon Apetit!!

1 cup fresh spinach leaves, washed and torn into bite size pieces
1/4 cup fresh basil leaves, washed and torn into bite size pieces
4 large fresh, ripe strawberries, washed and sliced
1/2 cup turkey breast thinly sliced or cubed
1/4 cup walnut pieces
Ginger-Sesame dressing
or Newman's Own Natural Salad Mist, Asian Sesame
or dressing of your choice

Gently toss spinach and basil leaves together. Top with the turkey breast and then the sliced strawberries. Drizzle the dressing over all. Sprinkle on the walnut pieces.
Enjoy!

The Herb, Basil

I love everything about basil: its beautiful statuesque habit of growth, the delightfully exotic sweet smell of its leaves. I discovered that besides being wonderful in recipes it has a number of other uses and some interesting folklore surrounding it.