0 Meatless Monday: Black Bean Vegetable Soup

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• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 clove garlic, minced
• 2 carrots, chopped
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 4 cups vegetable stock
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 (8.75 ounce) can whole kernel corn
• 1/4 teaspoon ground black pepper
• 1 (14.5 ounce) can stewed tomatoes
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• In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil. Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

My Review

I love this soup. It was super easy to make and all the ingredients are things that I normally have in my kitchen. Next time I would probably double the chili powder, because I like things hot!

0 Meatless Monday: Vegetarian Meatloaf

(serves 4-6)

2 cups water

1 tsp. salt

1 cup lentils

1 small onion diced

1 cup quick-cooking oats

3/4 cup grated cheese (cheddar, jack or american)

1 egg, beaten

4.5 ounces spaghetti sauce

1 tsp. garlic powder

1 tsp. dried basil

1 Tbl. dried parsley

1/2 tsp. seasoning salt

1/4 tsp. black pepper

Add salt to water and boil in a saucepan. Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated. Remove from fire. Drain and partially mash lentils. Scrape into mixing bowl and allow to cool slightly. Stir in onion, oats and cheese until mixed. Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper. Mix well. Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased. Smooth top with back of spoon. Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown. Cool in pan on rack for about 10 minutes. Run a sharp knife around edges of pan then turn out loaf onto serving platter.

My Review

I didn't post a picture because if you saw it you probably wouldn't want to try it. But trust me, this recipe was goooood. I added a sauce on top and it tasted just like regular meatloaf minus the fat. I ate mine with ketchup and Nick ate his with mustard. I will definitely make this again. 

0 Meatless Monday: Spinach-Artichoke Pasta

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1 (13 oz) box shell pasta
1 tsp butter
2 tsp minced fresh garlic
1 8 oz package reduced fat (not fat free) cream cheese
1/2 cup milk
1/2 cup reduced fat sour cream
1T lemon juice
1/2 tsp salt
1/4 tsp red pepper flakes
1 14 oz can artichoke hearts (packed in water), drained and chopped
10 oz chopped, frozen spinach, thawed, with as much excess water squeezed out as possible
1/2 cup parmesan cheese
1 cup chopped cooked chicken (optional)
Additional Parmesan for serving

Cook pasta according to package directions. In a medium saucepan over medium heat, melt butter and add garlic. Cook until fragrant, about 30 seconds. Add the cream cheese and stir until melted. Slowly stir in milk, then add lemon juice, salt and red pepper flakes. Stir in artichoke hearts, spinach, Parmesan cheese and chicken (if using). Drain pasta and add to artichoke mix. Toss and season to taste with salt and additional lemon juice as needed. Serve with additional shredded Parmesan.

My Review 

SO GOOD! Husband couldn't stop complimenting how good this recipe is. If you like spinach artichoke dip, then you'll love this recipe because it's basically that over pasta. Who knew vegetarian dishes could taste this good.

And a side note: Visit this website to find out what Meatless Monday is and why it's so important.

2 Meatless Monday: Black Bean Burger

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(Serves 4)

• 1 (16 ounce) can black beans, drained and rinsed
• 1/2 green bell pepper, cut into 2 inch pieces
• 1/2 onion, cut into wedges
• 3 cloves garlic, peeled
• 1 egg
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon Thai chili sauce or hot sauce
• 1/2 cup bread crumbs
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• If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet. In a medium bowl, mash black beans with a fork until thick and pasty. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans. In a small bowl, stir together egg, chili powder, cumin, and chili sauce. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

My Review 

These were delicious and filling. Definitely one of my favorite vegetarian meals so far. Next time I'm going to get adventurous and add some garlic, A1 sauce, and what ever else I feel like. These are a definite must try.

1 Meatless Monday: Broccoli Pasta

Combine two 14 ounce cans of chicken broth, 1 teaspoon lemon zest, and 1/8 teaspoon pepper.  Bring to boil. 

Add 3 cups broccoli and 6 ounces of Angel hair pasta. 

Return to boil for 3-4 minutes, stirring often. 

Add ½ to ¾ c. nonfat sour cream. 

Remove from heat and let sit 5 minutes. 

Add 2 tablespoons of Parmesan cheese. 

My mother in law gave me this recipe and I love it! It is super easy to make and healthy. I'm usually not a big broccoli eater, but this recipe makes broccoli taste good. Even Kenzie loves it. And if you don't want to eat it vegetarian style you can add ham and it tastes just as good. 

0 Meatless Monday: Eggplant Parmesan (and Happy Labor Day!)

Eggplant Parmesan

• 3 eggplant, peeled and thinly sliced
• 2 eggs, beaten
• 4 cups Italian seasoned bread crumbs
• 6 cups spaghetti sauce, divided
• 1 (16 ounce) package mozzarella cheese, shredded and divided
• 1/2 cup grated Parmesan cheese, divided
• 1/2 teaspoon dried basil

Preheat oven to 350 degrees F (175 degrees C). Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top. Bake in preheated oven for 35 minutes, or until golden brown.

My Review

I liked this. Not love, but liked. I think I'm getting sick of vegetables. I need to find more bean based vegetarian dishes. I added noodles to this dish so it would be more filling. I don't think I'll be making this again, but I'm glad that I tried it. It just doesn't compare to Chicken Parmesan. Mmmm.

1 Meatless Monday: Ratatouille

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• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 teaspoons dried parsley
• 1 eggplant, cut into 1/2 inch cubes
• salt to taste
• 1 cup grated Parmesan cheese
• 2 zucchini, sliced
• 1 large onion, sliced into rings
• 2 cups sliced fresh mushrooms
• 1 green bell pepper, sliced
• 2 large tomatoes, chopped
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• Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil. Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Saute garlic until lightly browned. Mix in parsley and eggplant. Saute until eggplant is soft, about 10 minutes. Season with salt to taste. Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese. Bake in preheated oven for 45 minutes.

1 Meatless Monday: Mexican Menu

I've been craving Mexican lately. My mom is in town and she brought me a bunch of these lovelies from my dad's garden.

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Do you know how good these are fried in butter and eaten with lime juice and salt?

You should probably find out if you don't know.

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And believe it or not, these are amazing as well. Isn't anything fried in butter?

Black Bean and Corn Quesadilla

serves 8

• 2 teaspoons olive oil
• 3 tablespoons finely chopped onion
• 1 (15.5 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, divided
• 8 (8 inch) flour tortillas
• f1 1/2 cups shredded Monterey Jack cheese, divided

Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.

Melt 2 teaspoons of the butter in a large skillet over medium heat. 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. Melt more butter as needed, and repeat with remaining tortillas and filling.

I think this will satisfy my Mexican craving.

0 Meatless Monday: Manicotti and Bruchetta

Manicotti

serves 6

• 1 (8 ounce) package manicotti shells
• 4 cups shredded mozzarella cheese, divided
• 2 cups ricotta cheese
• 1 cup grated Parmesan cheese, divided
• 1 tablespoon minced garlic
• 1 egg
• 2 tablespoons dried basil
• 2 (26 ounce) jars pasta sauce

Bring a large pot of lightly salted water to a boil. Add manicotti and cook for 8 to 10 minutes or until al dente; drain.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

In a bowl, mix 3 cups mozzarella cheese, ricotta cheese, 1/2 cup Parmesan cheese, garlic, egg, and basil. Stuff cooked manicotti with the mixture.

Spread about 2 cups pasta sauce over the bottom of the prepared baking dish. Arrange stuffed manicotti in the dish, and cover with remaining sauce. Sprinkle with remaining mozzarella cheese.

Bake 15 minutes in the preheated oven. Sprinkle with remaining Parmesan, and continue baking 10 minutes, until mozzarella is melted and bubbly.

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Bruchetta

serves 12

• 6 roma (plum) tomatoes, chopped
• 1/2 cup sun-dried tomatoes, packed in oil
• 3 cloves minced garlic
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1/4 cup fresh basil, stems removed
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 French baguette
• 2 cups shredded mozzarella cheese

Preheat the oven on broiler setting.

In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.

Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.

Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.

Broil for 5 minutes, or until the cheese is melted.

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0 Meatless Monday: Lentil Soup

It's been rainy here so I made Lentil Soup. I can't remember where I found this recipe, but it is so good.

Lentil Soup

1 C. Lentils

7 C. Water

Combine and cook for 25 minutes

1 Tbl. Oil

2 Medium Onions

4 Garlic Cloves

Fry onion and garlic in oil until a little bit brown

2 C. Stewed Tomatoes

2 tsp. Salt

1 tsp. Cumin

1 tsp. Ground Coriander

1/2 tsp. Pepper

1/8 tsp. Cayenne Pepper

1/4 c. Rice (cooked)

1/4 cup lemon

Add these ingredients to the lentils and water when they are done cooking

It serves about 6-8 people.

I love this recipe because I usually have all the ingredients in my pantry so on days when I haven't gone to the grocery store in awhile I make this. 

Don't forget to enter my giveaway. It ends Today!

1 Meatless Monday: Falafel Flop

 

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Do you ever try a new recipe out thinking it will be wonderful and it totally flops? 

Well this happened to me tonight. And the problem was not the recipe. It was me. I don't know what I did wrong but the pita bread never rose and I burnt it. And when I fried the Falafel it crumbled into tiny pieces. And so did I. I kind of went into a rampage of anger and started smacking the Falafel down on the plate in an attempt to make it into a beautiful, round patty as shown in the picture above. You've probably guessed it. It didn't work. 

I'm not a perfectionist in the least, but when it comes to my cooking I like it to look just as good as it tastes. (I know. I have a problem). Even though it didn't look very good it still ended up tasting amazing. And super filling. So if you're interested check out the recipes that I used: Falafel and Pita Bread.

So here's to hoping my idea of having a vegetarian meal every Monday goes better than it did today.