Vegetable Bibimbap

I'm always on the lookout for a great vegetarian dish, especially one that is both filling and enjoyed by all at the table. Tonight's dish comes from the September 2011 edition of Every Day Food: A Martha Stewart Magazine.

(Side note: I love Every Day Food magazine because its subscription is inexpensive (or often free), they cover 10 months a year (doubling up January/February and July/August), and the recipes are not only simple to make, but they generally follow what's in season, include fresh fruits and vegetables, and ingredients that are almost always readily accessible and generally inexpensive. To add to this, the magazine has little to no advertisements, which is unlike so many of the other so-called food magazines (i.e. Every Day with Rachel Ray or The Food Network Magazine, etc.) which tend to be filled with 90% ads and 10% recipes.)

Now, back to the recipe. Tonight we tried a Korean-style rice dish: Vegetable Bibimbap.

I was thrilled to discover this recipe because it turned out to not only be a filling vegetarian dish, but it was stocked full of fresh veggies that were readily accessible and ones my 4 year-old daughter loves to eat! (No bamboo shoots or cooked pineapple thank you very much!)

Because this is a recipe that I did not create I won't post it here, but instead direct you to the official magazine website where you can print the recipe for your own collection: Vegetable Bibimbap. I definitely encourage you to try it, it is delicious and simple to make.

Note: The only changes I made to the recipe were:

• I used Jasmine rice instead of white rice.
• I skipped the Sriracha sauce for serving and we used what we had on hand: Texas Pete hot sauce. It was fine by me.

Special Food Needs:

• For a vegan version of this dish omit egg.
• For a gluten-free recipe look for soy sauce that doesn't contain gluten.

Curry Pumpkin Soup

I'm always on the lookout for some new recipe to try. You just never know where you're going to find the next family favorite. I especially love soup and stew recipes when the weather turns cold. This is the perfect recipe for a chilly autumn evening.

I found this Curry Pumpkin Soup recipe while flipping through the October 2008 issue of Better Homes And Gardens Magazine at a friend's house. Luckily BH&G keeps a catalog of their recipes online so it was each to track it down. To print your own copy click on the picture below and follow the link to the BH&G website.


Overall I was pleased with how simple a recipe and how tasty the soup was. My three year-old wasn't a fan, but my husband and I really enjoyed it.

With the exception of orange zest and onions (which we never have in our house, my husband hates them) we had all the ingredients in stock. Right there that is a plus for this recipe. I hate it when you have to go hunting for rare ingredients. The recipe was easy to follow and made enough leftovers we easily got two meals from one batch. Of course if I had doubled we could have had leftovers to freeze, but I'm short on freezer space and with such a fast and simple recipe it won't be a big deal to make it again anytime we are looking for something like this.

I should note that I don't have a food processor, so I used my blender and that worked just fine.

Another great thing about this recipe is that it can be done as time allows. It's a quick recipe, but I started it earlier in the day as that is what my schedule allowed. I completed all of step 2 and left the soup to cool. Later I came back and finished step 3 and just before step 4 I completed the Orange-Cranberry Topper (Step 1). This worked well and dinner was ready when my husband walked in the door.

One other slight change, I only had 1 can of chicken broth, so I substituted 1 can of vegetable broth for the missing can. Which got me thinking.... taking out the other can this could easily become a vegetarian soup. If you substituted the butter and milk with something else it could even be vegan. Pretty versatile if you ask me!

Definitely a great dish, would make again. Great if served with fresh bread or rolls or cranberry orange muffins.

Homemade Macaroni & Cheese

This is another family recipe. I'm sure it originated with an actual recipe from a book, but I believe it's gone through enough adaptions I can call it a family recipe. Growing up my mother refused to purchase and make the box macaroni and cheese. It wasn't until I was a teen and babysitting that I ever tried the "instant" mac. As an adult I've discovered a renewed interest in my mother's recipe and have adapted it a little to suit my family's tastes.


Homemade Macaroni & Cheese

Ingredients:
3 cups of pasta*
2 cups milk
1/4 cup flour (not whole wheat)
1 tsp. mustard
1 tsp. Worcestershire sauce
1/2 tsp. salt
3/4 lb cheese (shredded)**
1 cup sour cream (use light sour cream for less fat)
bread crumbs (optional)***

* My mother always used whole wheat elbow macaroni. I've expanded to try other cuts of pasta including spiral, small shell and as pictured here gemelli.

** My mother always used sharp cheddar cheese. I've expanded to use 1/2lb cheddar and 1/4lb Gouda. The Gouda cheese adds some color and makes the dish a little cheesier/gooier. I love it. Like the pasta in this dish the types of cheese you use can change around the taste and make it seem different each time you serve.

*** My mother always made her own breadcrumbs. I often take the easy way out and use store bought crumbs. Plain is preferred over the Italian.

Directions:
1. Cook pasta.
2. Meanwhile mix together ingredients 2-6 (milk, flour, mustard, Worcestershire sauce, salt) in a microwavable bowl or measuring cup, leave room for liquid to expand.
3. Microwave/cook until thickened. (!!) Warning: Keep an eye on this container while it cooks. It tends to thicken suddenly and boil over if not stopped in time. (!!)
4. Add shredded cheese to sauce and mix until cheese melts.
5. Stir in sour cream.
6. Stir in pasta.
7. Pour into a microwavable/oven safe container.
7. Cover and microwave on HIGH for 10 minutes to heat thoroughly.
8. (Optional) Top with bread crumbs.
9. Put under oven broiler for a couple minutes until bread crumbs or top is lightly browned.

Great served with a garden salad as a side.

Pasta Fresca

Nathan and I love eating at Noodles & Co. Our favorite dish is the Pasta Fresca. We figured we could easily make this dish at home so Nathan found a recipe. We've further refined it to match the dish at Noodles. This can be a vegetarian or add meat.


PASTA FRESCA
Serves 2

Sauté Instructions: In a very hot sauté pan, add:2 tsp. extra virgin olive oil 2 1/2 cups pre-cooked penne pasta, 1/4 c. (I just throw in however much looks good) thin wedges red onions, 2 shakes of kosher salt & cracked pepper. Sear noodles, stirring occasionally until steaming hot.

Add: 1-2 roma tomatoes cut into wedges, 1 oz. baby fresh spinach, 1 oz. fresca sauce (recipe below). Again, I just add tomato and spinach until it looks right. NOTE: add tomato near the very end or your tomato will end up pretty mashed up. Toss to combine.

Serve with freshly shaved parmesan cheese or feta cheese. Top with grilled or breaded chicken, beef or shrimp. Nathan likes parmesan breaded chicken and feta cheese on his. I like grilled chicken and fresh parmesan on mine. Personalize to your tastes. Enjoy!


FRESCA SAUCE:(for 2-3 batches depending on how much you use)
NOTES: I minced my own fresh garlic and found that I could use WAY less than called for. Keep extra sauce in a jar in your fridge for next time or make less sauce.

1/4 cup fresh garlic
2 tsp. kosher salt
1/4 cup balsamic vinegar
1/4 cup sweet white wine
1 cup extra virgin olive oil

Mix well.

Cheesy Stuffed Shells

I used to get Kraft Kitchens magazine when it was free. It was full of quick and simple recipes that used an awful lot of Kraft products, but many were easily modified to make great dinners and desserts. And of course, I didn't always use Kraft products!

This recipe is probably our favorite from the magazine. My carnivorous husband loves it, and I think you could add either some cooked Italian sausage to the cheese mix, tuck a meatball in each shell, or just serve it as a side with a grilled steak or chicken. But it is also great on its own!

Easy Cheesy Stuffed Shells

Prep time - 30 min - Total time - 60 min
Makes 5 servings

Ingredients:
1 container (16 oz.) 2% Milkfat Low Fat Cottage Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained (I use a bag of fresh spinach)
2 cups Shredded Mozzarella Cheese, divided
1/4 cup Grated Parmesan Cheese
1 tsp. Italian seasoning
20 jumbo pasta shells, cooked, drained
1 jar (26 oz.) spaghetti sauce

DIRECTIONS

HEAT oven to 400°F. Mix cottage cheese, spinach, 1/2 cup mozzarella, Parmesan and seasoning; spoon into shells.

SPOON half the sauce into 13x9-inch baking dish. Add filled shells; top with remaining sauce and remaining mozzarella (and more Parmesan, if desired - I like it cheesy!).

BAKE uncovered 25 min. or until heated through.

Make Ahead
Assemble recipe as directed. Refrigerate up to 24 hours. When ready to serve, bake, covered, at 400°F for 35 min. or until heated through.

Freeze Ahead
Reserve 1 and 1/2 cup of the mozzarella. Assemble recipe as directed, but do not top with the reserved mozzarella. Wrap casserole in foil; freeze. When ready to serve, heat oven to 400°F. Unwrap casserole; cover with foil. Bake 55 min. or until heated through, removing foil after 30 min. Top with reserved mozzarella; bake 10 min. or until melted.

Victory Garden Casserole

One of my mom's good friends is an excellent cook and has shared multiple recipes with me. This is one of them. I'm not sure if she created it herself (she often does this) or if she found it elsewhere. If you are looking for a vegetarian meal with lots of veggies, this is for you.

Victory Garden Casserole

1lb. potatoes, sliced
1- 10oz. pkg. corn
1/2 t. salt
1/2 t. black pepper
1/2 t. dried thyme leaves
3-4 c. shredded cheddar cheese
1/2 lb. carrots, peeled and sliced
1- 10oz. pkg. green beans
1/2 lb. yellow or zucchini squash (can substitute lima beans)
1- 10oz. pkg. green peas
2 c. milk
1/4 c. all purpose flour
1/2-3/4 c. unseasoned fine bread crumbs
2 T. butter, melted

Lightly grease a 3qt. glass casserole dish. In vegetable steamer or double boiler, steam potatoes until tender, about 10 min. Steam corn till hot, 3-5 min. Turn into casserold over potatoes. In cup mix salt, pepper, thyme. Sprinkle 1/3 of salt mixture and 1 c. cheese over corn. Steam carrots until tender, then green beans. Turn into casserold. Sprinkle with 1/2 of remaining salt mixture and 1 c. cheese. Heat oven to 350. Steam squash 3 min. Turn into casserole. Steam peas until hot. Turn into casserole. Meanwhile, in 1 qt. saucepan, with wire qhisk, beat together milk and flour until smooth; heat to boiling and cook, stirring, until sauce is thickened. Stir in remaining salt mixture. With a knife, make a well in the center of the casserole. Pour sauce into well and over top of vegetables. In small bowl combine crumbs and butter; sprinkle evenly over top of casserole. Top with remaining cheese. Bake 30 min at 350 or until golden brown and bubbly.

Stuffed Pepper Lasagna

I regret to inform all of you that it's still hot here and therefore, still no baking. Here is a quick and easy summer favorite, especially now that peppers are in season! If you need meat, you could probably simmer some sausage or hamburger in a little tomato sauce (so it's flavored and moist but not soupy) for 20 minutes and mix it with the rice.


Stuffed Pepper "Lasagna"
(modified from BHG)

Ingredients

* 4 medium green and/or red sweet peppers - I cut them in to bit-sized pieces

* 1 8.8-oz. pouch cooked Spanish-style rice

* 1 14.5-oz. can stewed tomatoes - I used Muir Glen Fire Roasted Diced Tomatoes for extra spice.

* 4 1-oz. slices Monterey Jack cheese with jalapeño peppers

Directions

1. Quarter peppers; remove stems, seeds, and ribs. Place in 2-quart square microwave-safe baking dish. Add 2 Tbsp. water. Cover with parchment. Microcook on high 4 minutes, until crisp-tender; turn dish once if no turntable. Remove peppers from dish; drain and set aside.

2. Cook rice according to package directions. Drain tomatoes, reserving 2-4 Tbsp. liquid. In baking dish layer half the peppers (cut sides up), the rice, drained tomatoes, Jack cheese, and remaining peppers (cut sides down). Drizzle reserved tomato liquid. Cover with parchment. Microcook on high 5 to 6 minutes, turning once. Let stand 5 minutes. Makes 4 servings.

Enjoy!

A European Twist on Toasted Cheese Sandwich

I had the most amazing sandwich today. It was heaven on a baguette and now I want to make it at home. This is a fresh and deliciously yummy summer meal that is both simple and light in fare. However, rather than wait until I can obtain the ingredients I snagged a photograph off the Internet to show you what I'm talking about. It doesn't do the sandwich justice, but it's the closest image I can find.

French Quarter Baguette

Ingredients:

* French Baguette

* Fresh tomatoes

* Brie cheese

* Fresh mixed greens

1. Take the bread and slice down the middle like a sub. The length can be anywhere from 4-12" depending on the amount of sandwich you wish to have. Toast lightly.

2. Slice tomatoes and brie cheese. Layer in between the bread.

3. Serve with mixed greens on the side or tucked in with the tomatoes and cheese. Extra twist is to add a very light vinaigrette to the greens.

* Note the hotter the bread and the longer you let the cheese sit will allow for some melting or softening of the cheese.

Bon Appetite!

Late-Summer Vegetable Soup

Recipe courtesy of 2008 Super Fresh Monthly Savings Magazine
Serves 6

Prep time/Total time: 35Min
(per serving: 182 cal; 5.6 g fat 9.8 g sat fat; 6 g protein; 31.1 g carb; 4.7 g fiber)

"The produce-packed soup is cooked quickly to preserve the fresh flavor of the vegetables. the orzo simmers right in the pot."

Ingredients:
- 4 ears corn, husks and silks removed (if fresh corn is not available use frozen or canned, but be sure to rinse before putting in the pot)
- 2 Tbs extra-virgin olive oil
- 1 medium onion, chopped
- Coarse salt and ground pepper
- 2 cans (14.5 oz each) reduced-sodium vegetable or chicken broth
- 2 large zucchini, halved lengthwise and thinly sliced
- 8 oz. fresh green beans (stem ends removed), cut into thirds (again, frozen can be substituted if fresh is not available)
- 1 can (14.5) oz diced tomatoes in juice (or substitute 4 fresh medium tomatoes)
- 1/2 cup orzo pasta
- water

Directions:
1. Cut off tip of each ear of corn. One at a time, stand ears in a wide bowl. With a sharp knife, carefully slice downward to release kernels. Discard cobs; set kernels aside.

2. In a Dutch oven or 5qt pot, heat oil over medium. Add onion; season with salt and pepper. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.

3. Add broth and 2 cups water; bring to a boil. Add zucchini, green beans, corn, tomatoes (with juice), and orzo; cook, uncovered, until orzo is tender, 8 to 11 minutes. Season with salt and pepper.

To FREEZE: Ladle 1 1/2 cups into each of six resealable plastic bags. Store flat in freezer, up to 3 months. Before reheating, thaw in refrigerator.

Related Links:

Fresh/Canned Tomato Conversion Chart

Pasta with Rosemary Tomato Sauce

Please excuse the murky photo, I took it with my phone and I thought it was a little clearer.

This recipe, which I call Pasta with Rosemary Tomato Sauce was actually one I discovered while eating breakfast in a restaurant last week. I didn't mean to eavesdrop, but when one woman at a nearby table started rattling off quick and simple recipes to her friend my ears perked up. The following is my adaptation of what I overheard:

* Boil water for pasta. Any pasta will do, but I used the medium shell pasta and it worked well. (I used half a box, which when mixed with other ingredients was enough for lunch for my husband, daughter and myself and left me with some I could pack for my husband's lunch the next day.) When water is rolling boil cook pasta till al dente (approx 8 minutes).

While water is boiling prepare the sauce:

* Warm deep frying pan and add 1-2TBS of Extra-Virgin Olive Oil

* Drop in 1-2 cloves of garlic minced and fresh rosemary (I chopped mine a little). Heat in the pan until the garlic is just browned, not burnt.

* Add 1 can of tomatoes (I used a 14.5 oz can of Fire Roasted Tomatoes from Hunts, but any diced tomato, stewed tomato or even fresh would work. Fresh tomatoes might take longer to cook, so plan accordingly.)

* Simmer sauce on the stove for 15-20 minutes, longer if using fresh tomatoes.

* About 3-5 minutes before the cooking time is up add 1-2 TBS of balsamic vinegar and stir.

* Serve hot over cooked noodles.

* Top with shredded Parmesan cheese.

Options: I had some leftover grilled mild Italian sausage, which I reheated and chopped to put in with the pasta. It was delicious. Leftover grilled chicken or shrimp would work too -- or this could be left as a vegetarian dish by omitting the meat.

This was delicious and was enjoyed by my husband and 3 year-old.

A Sandwich Recipe

I know, I know, I'm kind of ashamed to post a sandwich recipe. Really, if you can't make a sandwich, you're probably not reading cooking blogs. But this is a really good sandwich.

My husband likes egg sandwiches. They consist of a fried egg, mayo, bread and pepper.

He really likes them. That means if he stops home at lunchtime, we have them for lunch.

BORING!

Meet the California Egg Sandwich. An antidote to the plain, dull egg sandwich. And, it's "healthy". Because it has vegetables. And fruit! That's what I tell myself, anyway. It sounds weird, but it's surprisingly good.

Ingredients
Mayonnaise
Ranch dressing
Tomato
1/4 avocado (or more)
Little pat of butter
2 eggs (I use 1 egg, 1 egg white)
2 slices bread

Directions
Spread mayo on one slice of bread and ranch on the other (or mayo and ranch).

Put slices of tomato on one side and avocados on the other.

Fry the eggs in a little butter. I smash the yolks with a fork and lift the edges of the egg as they cook to let the uncooked egg run underneath. That way it cooks very evenly.

Plop the egg on top of the avocados, close the sandwich, and gobble it up!

Fajitas! I Just Made Some Easy Fa-jiiiiiiiiiii-tas!

You know you want to belt that out to the tune of "Maria" from West Side Story.

In the summer, I put all my baking recipes away and start using my giant 12" high sides nonstick pan. You can make a lot of things in a pan like this and it's easy to clean up!

Fajitas are great because you can use up veggies that have been hanging around in your fridge, or just buy whatever is on sale. I usually use some combination of onions and bell peppers, and you can also throw in mushrooms, zucchini, summer squash, or whatever other vegetables you need to sneak in and use up. I used up a leftover steak and some purple cabbage with my onions and peppers in the above-pictured meal.

Easy Leftover-User-Upper Fajitas
Serves 4

Ingredients
1 Tablespoon oil
1 onion, chopped in half and then into eighths.
2 bell peppers (of whatever color), again, halved lengthwise and chopped into fat strips.
You can stop there. Or you can add another cup of chopped veggies.

2 pieces of leftover grilled chicken or steak, sliced. Or two steaks or boneless skinless chicken breasts, cut into pieces. Or skip it altogether.

Seasoning:
1 tablespoon chili powder
1 1/2 teaspooons cumin
1 teaspoon black pepper
1 teaspoon salt (I use less)
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes (or more...)
If you have cilantro lying around, chopped up (because you're making guacamole or something), you can toss some in as well.

Directions

1. Mix together seasoning ingredients in a small bowl.

2. Heat oil in large pan. Add vegetables and stir fry to nearly desired doneness over medium-high heat.

3. If you're making this meatless or using raw meat, skip this step. If you're using leftover meat, add it to the pan now - you're just warming it up.

4. Sprinkle about 2/3rds of the seasoning over the vegetables (and meat), and add about a 1/4 cup of water. Stir to evenly coat and let the water evaporate. Taste it and see if you want to add more seasoning. If you do, repeat step three with the rest of the seasoning!

5. If you're carnivorous, and using raw meat, take the veggies out of the pan, stir fry the meat, and repeat step three with the remaining 1/3 of seasoning. You can serve the meat separately or combine it with the vegetables.

Serve with shredded cheddar cheese (I know, it technically isn't done - but it's GOOD!), sour cream, and guacamole in burrito shells. And lime slices, if you're fancy!

For Jack (my 18 month old), I skip the burrito shell, cut everything up a little more, mix it together, and feed it to him like a casserole. When my husband saw that, he decided to eat his in a bowl without the shell too. So, gluten free option!

EASY "CHIPOTLE" GUACAMOLE (from the "Chipotle Fan" website)
2 Avocados
1/2 jalapeno pepper, seeded and minced (REALLY minced, if you're not into spicy)
1/4 red onion, minced
2 heaping tablespoons finely chopped cilantro (confession: I just chop it, stems and all, until there are no more leaves. And no one has died or gagged)
1/4 of a lime, juiced
1/2 teaspoon sea salt

Combine all the ingredients in a bowl and mash until smooth. Add additional lime juice or salt to taste.

Disclaimer: I'm originally from Minnesota. And Minnesotans voted Taco Bell their third favorite Mexican restaurant (I can't find the link, but it was in City Pages in 2007 or so). So that may explain some things.

Bruschetta with Tomato and Basil

I am growing my own herbs this year and the basil finally reached the point where I could harvest some to use in my cooking. I decided to try my own Bruschetta. I searched around and this recipe seemed simple enough and I had all the ingredients. It turned out delicious and relatively quick and easy to make. Will definitely make again. Apologies I forgot to take pictures of my own food.

~*~*~*~*~*~

Ingredients:

* 6 or 7 Ripe Plum Tomatoes (about 1 1/2 lbs)

* 2 Cloves Garlic, minced

* 1 TBS Extra Virgin Olive Oil

* 1 tsp Balsamic Vinegar

* 6-8 (Med-Large) Basil Leaves, chopped

* Salt and freshly ground Black Pepper to taste

* 1 Baguette French Bread or similar Italian Bread

* 1/4 cup Olive Oil

Directions:

1. Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. (If the tomatoes are too hot, you can protect your finger tips by rubbing them with an ice cube or under cold water between tomatoes.) Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the steam area. (Why use plum tomatoes instead of regular tomatoes? The skins are much thicker and thus easier to peel and there are fewer seeds and less juice.)

2. Make sure there is a top rack in place in your oven. Turn on the oven to 450 to preheat.

3. While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1TBS extra virgin olive oil, and balsamic vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.

4. Slice the baguette on a diagonal about 1/2 inch thick slices. Coat ONE side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. Place tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, or until the bread just begins to turn golden brown.

(Alternative Method/Traditional Method: You can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute per side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle 1/2 tsp of Olive Oil on each slice.)

5. Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomato mixture, do it right before serving or the bread may get soggy.

- Makes 24 small slices. Serves 6-10 as an appetizer or 3-4 for lunch.

** Recipe adapted from SmiplyRecipes.com. Picture courtesy of SimplyRecipes.com

Black Bean and Corn Soup

Sarah introduced me to this recipe from the Fix-It and Forget-It Cookbook. It has been one of my standby crock pot meals ever since. It's fast, cheap and easy. Perfect for those days when I have to work late at the office. I usually assemble it in my crock pot the night before, refrigerate and put in the pot on low all day.

Black Bean and Corn Soup
6-8 servings, it usually serves us plus leftovers for one if we are really hungry

2-15oz. cans black beans, drained and rinsed
14 1/2oz. can mexican stewed tomatoes, undrained
14 1/2oz. can diced tomatoes, undrained
11oz. can whole kernel corn, drained
4 green onions, sliced
2-3 T. chili powder
1t. ground cumin
1/2t. dried minced garlic
Add water if necessary

1. Combine all ingredients in crock pot. Can be assembled the night before.
2. Cover. Cook on High 5-6 hours OR Low all day.

Cooking with Orzo

Orzo is one of my favorite things to keep on hand. It comes in handy for so many things. I make myself a quick lunch of orzo, a little cheese (feta or goat is my favorite), tomatoes, parsley (fresh or dried), a dab of olive oil and a squirt of lemon juice (if I have a lemon).

This month I made these two quick and easy recipes and used a small amount of orzo. They both serve our family of four with enough leftovers for a lunch the next day.

Red Pepper Frittata

Cook a small amount or orzo following package directions. You want about 1 Cup cooked orzo. Preheat oven to 350.
Then combine in a medium bowl:
* 1 tablespoon water
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 4 large egg whites
* 3 large eggs
Stir with a whisk. Prepare a baking dish (8 X 8 works well) by coating with cooking spray.

Heat a larger skillet (on medium) coated with cooking spray and add in:
* 1-1/2 cups diced red bell pepper
* 1 cup sliced onion
* 2 garlic cloves, minced
Saute for 5 minutes. Stir in orzo and egg mixture and stir for 2-3 minutes.

Transfer everything to the baking dish and sprinkle about 1/3 cup cheese (I like cheddar or jack or a combination) and bake in the oven for 10-12 minutes. The dish will look set to you. It is best if you let it stand for 3-4 minutes before serving.

Lemon Chicken Soup with Orzo

My kids love this soup and it has a really unique flavor.

* 6 cups broth (chicken is best but I have substituted vegetable and even used part water before)
* 1/4 teaspoon dill
* 1/2 cup uncooked orzo
* 4 large eggs
* 1/3 cup fresh lemon juice (1 good sized juicy lemon squeezed is about the right amount)
* 1 cup shredded carrot
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 8 ounces skinless, boneless chicken breast, cut into bite-sized pieces

Bring broth and dill to a boil in a large saucepan. Add orzo. Reduce heat, and simmer 5 minutes or until orzo is slightly tender. Remove from heat.

Place eggs and juice in a blender; process until smooth. Remove 1 cup broth from pan with a ladle, making sure to leave out orzo. With blender on, slowly add broth; process until smooth.

Add carrot, salt, pepper, and chicken to pan. Bring to a simmer over medium-low heat, and cook 5 minutes or until chicken and orzo are done. Reduce heat to low. Slowly stir in egg mixture; cook 30 seconds, stirring constantly (do not boil).

Ethiopian Meal

Here are some links to Ethiopian recipes. I love the injera bread. It looks like a pancake but is spongier for picking up food.

Injera:
2 C whole wheat flour
1 C all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
2 1/2 C club soda
3/4 C plain yogurt
1 C water
Cooking spray

To prepare injera, weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking soda, and 1 teaspoon salt in a large bowl; stir with a whisk. Combine club soda and yogurt in a small bowl, stirring with a whisk until smooth. Add the yogurt mixture to the flour mixture; stir with a whisk until smooth. Add water.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Pour about 1/3 cup batter per flatbread onto pan in a spiral, starting at the center; cook 20 seconds. Cover the pan; cook an additional 40 seconds or just until set. Transfer to a plate, and cover with a cloth to keep warm. Repeat procedure with remaining cooking spray and batter, wiping the pan dry with a paper towel between flatbreads.

Here is the original version and a recipe for carrot-ginger chutney which I did not make.

I made this stew but substituted peas for edamame and dried mint for fresh.

And these corn mashed potatoes are amazing! These are a great introduction to Ethiopian food for kids. They love the injera because it is like pancakes and these are mild but uniquely African.

I was going to make the Fresh Cheese with Herbs but didn't have cheesecloth. Next time.

Cuban Black-Bean Stew with Rice

Serves 4, prep time: 20 min, total time: 30 min

1 1/2 cups long grain white rice
1 TBS olive oil
1 medium red onion, chopped
1 garlic clove, minced
1 red bell pepper (ribs and seeds removed), chopped
2 cans (19 oz each) black beans, rinsed and drained
1 can (14.5 oz) vegetable broth
1 TBS cider vinegar
1/2 tsp dried oregano
coarse salt and ground pepper
garnishes (optional) lime wedges, fresh cilantro, and sliced radishes

1. Prepare rice according to package instructions. Meanwhile, heat oil in a large saucepan over medium. Add onion, garlic, and bell pepper. Cook stirring occasionally, until onion is softened, 8 to 10 minutes.

2. Add beans, broth, vinegar, and oregano. Cook, mashing some beans with the back of a spoon, until slightly thickened, 6 to 8 minutes. Season with salt and pepper. Fluff rice with a fork. Serve beans over rice, with garnishes if desired.

** If you like, serve this protein-rich vegetarian dish with brown rice to boost the health factor even more. It's also delicious with chips or tortillas alongside.

*Note: I used green bell pepper, it worked just as well, though maybe not as colorful. Also, you may want to cut back on broth. I used the whole can as told, but the beans seemed a tad watery. The name of this recipe may make you think it's spicy or hot, but it's not. It's a mild, but tasty flavor and even my 14 month old daughter enjoyed it.

(Recipe found in September 2008 issue of Everyday Food: A Martha Stewart Magazine)

Meatless tacos

This one is very simple, very nutritious, and very cheap. We've served it in taco shells or tortilla rounds, and topped with cheese, salsa, and sour cream (which, okay, will bring the cost of the meal up a bit - but still less than if you were using ground beef to start with!)

Taco Style Lentils & Rice
3/4 cup dry lentils
3/4 cup brown rice
4 cups water
4 beef bouillon cubes*
2 teaspoons chili powder
1/2 teaspoon cumin
1 teaspoon onion powder
1/4 teaspoon garlic powder
*(I just used a few teaspoons of bouillon powder because it's always going on sale at Walgreens. In fact, I bet you could use the seasoning packet from a bag of ramen noodles, too.)

In a 2-quart saucepan bring the water to a boil. As the water is heating, add the lentils, rice, bouillon, chili powder, cumin, onion powder, and garlic powder. Bring the whole thing to a nice fat boil. Reduce the heat to low. Place a lid on the lentils and allow the mixture to simmer for about 45 to 50 minutes. The water should be mostly absorbed.

This recipe also came from Miss Maggie's Hillbilly Housewife.

Easy Stuffed Shells

The other night we had company for dinner and I wanted a tasty, but not ordinary meal. I settled upon Stuffed Shells. There are dozens of recipes out there varying from meatless stuffed shells, veggie stuffed shells or meat/sausage stuffed shells. I found one that sounded good on AllRecipes.com and it turned out very delicious!

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Stuffed Shells III

Jumbo pasta shells stuffed with ricotta, mozzarella and Parmesan, smothered in a mushroom tomato sauce and baked.

Prep Time: 30 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 30 Minutes
Yields: 10 servings

INGREDIENTS:

1 (12 ounce) package jumbo pasta shells
2 eggs, beaten
1 (32 ounce) container ricotta cheese
1 pound shredded mozzarella cheese, divided
8 ounces grated Parmesan cheese, divided
1 tablespoon dried parsley
2 teaspoons salt
1 teaspoon ground black pepper
1 (28 ounce) jar pasta sauce
8 ounces sliced fresh mushrooms

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined.
4. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
5. In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
6. Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.

*You could also add spinach if you were looking for something more than cheese, or for the meat eaters try Italian sausage or ground beef in with the tomato sauce. Mushrooms add great taste, but can be omitted for those with allergies.

**I read in a magazine that you can cut prep time by pre-stuffing uncooked noodles and letting them sit over night. This was recommended for Manicotti. I tried this with my stuffed shells, it worked for the most part, however some of the shells weren't open at all, unless cooked, so I couldn't stuff about 4 from the box. It was ok, there was still plenty to go around for dinner and leftovers.

I started by putting a little tomato sauce on the bottom of the pan then laying the stuffed uncooked shells on top and topping with the tomato-mushroom mixture. Next, I added a little bit of water before cooking and baked with a foil cover for 45-50 minutes. The last 10-15 minutes I cooked without the foil cover. They turned out PERFECT!

***You can click on the above link to go to the AllRecipes.com site where this recipe is located. There you can email it or print it as a full page or partial page recipe card.

Vegetarian Cashew Chili

This can be used on a campout fairly easily. I have made it at home but made it on our recent church campout.

3 C chopped onion
2 & 1/2 C chopped red bell pepper
1 & 1/2 C chopped celery
3 garlic cloves, minced
1/3 C red wine vinegar
1 T molasses
1 & 1/2 t dried basil
1 & 1/2 t dried oregano
1 t ground cumin
1/2 t salt
1/2 t chili powder
1/2 t black pepper
1/8 t bay leaves (or 1 whole bay leaf)
2 T olive oil
2-15.5 oz cans red kidney beans, undrained
1-28 oz can diced or stewed tomatoes, undrained
1-15 oz can pinto beans, undrained
2/3 C cashews, coarsely chopped

Place first four ingredients together (in a heavy-duty zip-top plastic bag if camping). Combine the next 9 ingredients (vinegar through bay leaves) separately. (Also in a zip bag if camping.)
(At campsite): Heat oil in a large Dutch oven or stockpot over medium-high heat. Add onion, bell pepper, celery, and garlic; saute 8 minutes or until tender. Add vinegar mixture, beans and tomatoes; cook 20 minutes, stirring often. Stir in cashews. Serve. Yield: 7 large servings.