Posted on 4 Comments

Stir Fried Rice Noodles with Veggies and Chinese Brown Sauce

This meal is a great way to use up those odds and ends of veggies leftover. Instead of rice I thought I would use Pad Thai Rice Noodles. I made a batch of the Chinese Brown Sauce that I recently posted for you. I added edamame for protein. Add the veggies and you have a quick and flavorful meal in a flash.

Just like when I made the fried rice I am using a large electric griddle to make the stir-fried noodles and veggies. It is so easy and quick this way.

  • 1 recipe of Chinese Brown Sauce
  • 8 oz Pad Thai Rice Noodles
  • 1  c edamame, shelled
  • 2 c sugar snap peas
  • 1 c carrots, shredded
  • 1 1/2 c, mushrooms, sliced, any kind you like will do
  • 1 c bean sprouts

Make up a recipe of the Chinese Brown Sauce, if you do not already have some in your refrigerator.

Soak noodles in hot water for 8-10 minutes, until tender. Drain noodles and set aside until needed.

DSC_0041 35DSC_0043 23

 

Heat griddle to 350 degrees. Grease griddle with oil of choice. Add vegetables (except bean sprouts) and spread out evenly onto griddle.

DSC_0042 30

Let the griddle do its work for a (2-3) few minutes.

DSC_0044 19

Flip over vegetables like you would a hamburger, until all veggies have been turned over. Add bean sprouts. Let the griddle continue to do its job, about 2-3 minutes.

DSC_0045 15

Add noodles and mix with the veggies.Cook about 2 minutes.

DSC_0046 12

Pour sauce onto noodle mixture. Stir well.

DSC_0048 11DSC_0049 6

Serve. Eat. Enjoy.

DSC_0055 2

Posted on 4 Comments

Southwestern Bean and Rice Quesadilla

I had some of the Southwestern Bean and Rice Casserole leftover. I really did not want to eat it the same way. So I changed it up and made it into a cheesy gooey quesadilla with little effort.

Top the quesadilla triangles with some guacamole, almond/coconut yogurt, or salsa. I do not know, I might try all three toppings. They all sound good to me. I am thinking some fresh grapes to go along with these little bites – Yum.

Note: These are so easy to prepare. You could make these ahead and let the kiddos take them for lunch. Just wrap in foil, and use a little container for the condiments. This would be a nice change from the usual.

Make a sandwich with the wraps. Wrap – Southwestern Bean and Rice Casserole – Wrap

DSC_0041 34DSC_0042 29DSC_0043 22

Grease large skillet over medium heat. Place Quesadilla into pan and cook until golden on the bottom.

DSC_0044 18

Turn over quesadilla and cook other side until golden.

DSC_0045 14

Transfer quesadilla to a cutting board. Let set for a couple of minutes to cool. This makes it easier to cut. Cut into triangles with knife or pizza cutter.

DSC_0047 11

Serve with your favorite condiments. Eat. Enjoy.

Note: These would be great for Any Game Day.

 

Posted on 10 Comments

Southwestern Bean and Rice Casserole

This is a great hearty meal when you have some veggies you want to use before they go bad. It is easy to vary by changing the kinds of veggies you use. This recipe has a Southwestern flavor profile, yet with a few tweaks you could change it to Italian or Asian.

The “cheese” sauce adds an ooey-gooey goodness that is sigh worthy. Top with some chopped cilantro and some fresh guacamole – Yum.

  • 2 tbsp vegetable broth
  • 1/2 large onion, diced
  • 1 red bell pepper, seeded, diced
  • 3 garlic cloves, minced
  • 1 c carrots, shredded or diced
  • 1 tbsp Smokey Southwestern Seasoning
  • 2 c brown rice, cooked
  • 2 zucchini, medium, diced
  • 1 15 oz can black beans, drained, rinsed
  • 1 can diced tomatoes with chiles
  • 2 c corn, kernels
  • 1 batch “Cheese” sauce
  • Cilantro, fresh, chopped, garnish
  • Guacamole, garnish

Preheat oven to 350 degrees.

In a large dutch oven over medium heat add onion, red bell pepper, garlic and carrots. Stirring occasionally until veggies are softened. Add vegetable broth as needed keep veggies from sticking to pan.

DSC_0041 30

Add Smokey Southwestern Seasoning, stir until veggies are covered with seasoning.

DSC_0042 25

Stir in brown rice, zucchini, tomatoes with chiles, corn and “cheese” sauce. Stir until well mixed. Spoon into large casserole baking dish.

DSC_0045 11

Bake for 30 minutes and casserole is bubbling.

DSC_0046-8.jpg

Garnish with Cilantro and Guacamole.

DSC_0048 8

Posted on 2 Comments

One Pot Mac-n-“Cheese”

 

This “Cheese” sauce is so good. It is good enough to serve all by itself in this Mac-n”Cheese” dish. One thing I like about this dish is that it is made all in one pot. From stovetop to oven.

It is also very easy to make. Easy to make and easy to clean up. That is a win-win.

Preheat oven to 350 degrees

Fill large dutch oven with water and cook pasta according to brand directions.

Drain and set aside.

DSC_0042 27

Make “Cheese” Sauce.

DSC_0044 17

Add pasta to cheese sauce. Stir so all the noodles are covered with the sauce. Sprinkle bread crumbs on top of pasta mixture.

DSC_0045 13

Bake for 30 minutes.

DSC_0046 10

Let cool about 5 minutes.

DSC_0047 10

Serve. Eat. Enjoy.

DSC_0049 5

Posted on Leave a comment

Polenta Pizza Bake

If you have not noticed by now I try to come up with different meal ideas from one main meal and transform it into multiple different meals. I had recently done this with the Spinach-Artichoke Dip and now I am doing it with the Mushroom-Pepper Ragout that I served with my creamy Italian Herbed Polenta.

I first made the Italian Herbed Polenta with Mushroom-Pepper Ragout. Then I made a lasagna with the Mushroom-Pepper Ragout and the Alfredo Sauce. Now today I decided to make a Polenta Pizza Bake using the remaining Mushroom-Pepper Ragout, Polenta and some Marinara.

This Polenta Pizza Bake would be great served with a garden side salad.

Preheat oven to 350 degrees.

Grease baking dish. Spoon remaining Italian Herbed Polenta into an 8×8 baking dish.

DSC_0047 7

Bake for about 30 minutes, until polenta is firm.

Spread Mushroom-Pepper Ragout on top of Polenta. Pour marinara sauce onto mushroom mixture.

DSC_0048 7

Top with nutritional yeast flakes and vegan cheese shreds.

Bake for 25 minutes.

DSC_0042 23

 

Serve. Eat. Enjoy.

 

Posted on 11 Comments

Mushroom-Pepper Ragout Lasagna

I recently made Italian Herb Polenta with Mushroom-Pepper Ragout. I had lots of the Mushroom Ragout leftover. I also had some Alfredo Sauce leftover from a previous meal. Then I got thinking of a way to use these ingredients up so there would be no waste. I really do not like food waste.

Then I thought the Spinach-Artichoke Zucchini was so good why not go in that direction. So here is what I came up with for our dinner for tonight.

Because everything has already been cooked previously for other meals this lasagna is just a matter of assembling and baking. I love when I can create something from something else. Lets start layering, but first Preheat your oven to 350 degrees.

For the base spread some Marinara on the bottom of the pan.

DSC_0041 26

Layer pasta on top of the marinara. I dipped it into the sauce and then flipped it over so that both sides of the sauce were covered in marinara.

Spread Mushroom-Peppers Ragout onto the pasta sheets evenly. Sprinkle nutritional yeast flakes on top of the ragout.

DSC_0042 21

Layer pasta sheets on top of the ragout and nutritional yeast layer.

DSC_0043 15

Add another layer of mushroom ragout.

DSC_0044 12

Add the last layer of pasta sheets. Spoon Alfredo Sauce over noodles so they are completely coated.

Pour marinara on top of Alfredo and swirl the two sauces.

DSC_0045 10

Sprinkle nutritional yeast flakes on the top of the sauces. Sprinkle vegan cheese shreds on top of the lasagna.

DSC_0046 7

Bake for about 55 minutes.

DSC_0042 22

Serve. Eat. Enjoy.

DSC_0044 13

Posted on 10 Comments

Italian Herbed Polenta with Mushroom-Pepper Ragout

I have been thinking of making this dish for almost a week. It has been over a year since I have made polenta. Polenta is very versatile. You can make it creamy, like I have in this dish, or you can chill it firm and cut it into rounds or triangles. It can be baked, chilled and even fried. Polenta is a wonderful platform for so many different kinds of toppings. For this meal I made a Mushroom-Pepper Ragout.

This is a big bowl of comfort just waiting to be ate.

Italian Herbed Polenta:

  • 3 c water
  • 3 c vegetable broth
  • 1 c yellow cornmeal
  • 1/2 c nutritional yeast
  • 1 tbsp All-purpose seasoning
  • 1-2 tbsp Italian Parsley, chopped, garnish
  • Olive oil, garnish (optional)

Bring water and vegetable broth to a boil. Add cornmeal to the broth, stirring frequently. Stir in the all-purpose seasoning. This is important to achieve a creamy lump-free polenta. As the polenta thickens stir to keep it from forming lumps. Cook for about 30 minutes. Before serving stir in nutritional yeast.

DSC_0048 6

Spoon into bowl and drizzle with olive oil and sprinkle chopped parsley on the top.

Mushroom-Pepper Ragout:

  • 2 tbsp Olive Oil
  • 1oz. Dried Shitake mushrooms hydrated in 1c vegetable broth (save liquid)
  • 10 oz. Cremini mushrooms, sliced
  • 12 oz. Portabella mushrooms, sliced
  • 1 large onion, diced
  • 14 oz. Pepper Trio, frozen, thawed
  • 3 cloves garlic, minced
  • 1 tbsp All-Purpose Seasoning
  • Vegetable broth, add to remains broth from soaking mushrooms to equal 3/4 c
  • 3/4 c white wine
  • 2 tbsp tomato paste
  • Italian Parsley, fresh, chopped

In a large dutch oven over medium heat olive oil. Add mushrooms, onion, peppers, garlic and all-purpose seasoning. Stir.

DSC_0043 14

Cook mushroom mixture for about 20 minutes. The mushrooms will reduce in volume considerably.

DSC_0045 9

Add broth, wine and tomato paste. Stir until well combined. Cook until liquid has reduced in half.

DSC_0047 6

Spoon on top of Polenta and sprinkle fresh Italian Parsley onto mushrooms.

DSC_0046 6

Serve. Eat. Enjoy.

Posted on 7 Comments

Fried Vegetable Rice

I had made a pot of brown rice intending to make a couple of different meals out of it, but changed my mind and settled on fried rice with veggies. Because I had a bag of stir fry vegetables and mushrooms in the refrigerator, that needed to be used, it just seemed to be the perfect meal. I will also be using the Chinese Brown Sauce that I posted about recently.

Everything is pretty simple and easy about this meal. You can get just about all the ingredients either precooked (rice) or pre-chopped (veggies) to make this one of those 15 minutes and under meals. This is also good for a cleaning out the refrigerator meal. That is what keeps this meal from getting boring.

  • 3 c cooked brown rice, cold (this keeps the rice from turning mushy)
  • 16 oz stir-fry veggies
  • 2 c mushrooms, sliced
  • 1 recipe of Chinese Brown Sauce
  • Coconut Oil Spray.
  • 1/2 c vegetable broth

I used a large electric griddle (one often used for making pancakes) to “fry” the rice and a large dutch oven for the vegetables. The ingredients will be combined on the griddle to finish the recipe.

Spray griddle with coconut spray. Spread rice evenly onto the griddle. turn griddle to 350 degrees.  Let the rice set and cook. You will start to hear a sizzle on the griddle. That is a good thing. This is giving the rice a crispiness. Stir occasionally.

Meanwhile, spray dutch oven with coconut oil. Add vegetables to the dutch oven cooking over medium-high heat. Spray the vegetables with coconut oil. Stir so that vegetables are all coated with the coconut oil (very light coat). Stir frequently. Place lid on dutch oven to steam vegetables. Check after a couple of minute; stir. This will be when you add the vegetable broth. Stir. Cook until liquid is gone. This only takes 1-2 minutes. Turn heat off.

Check rice, flip the rice (like a hamburger) in sections, until all the rice has been flipped.

Combine vegetables with the rice. Stir mixture and spread the mixture evenly on the griddle. Pour Chinese Brown Sauce onto rice and vegetables. Stir until all the rice and vegetables are coated with the sauce.

DSC_0041 22

Serve. Eat. Enjoy.

DSC_0045 7

 

 

Posted on 2 Comments

Tuscan Beans and Spinach Soup with Homemade Croutons

I made this soup because it was actually below freezing here in Florida. I know that is just W.R.O.N.G. – WRONG. If I wanted to be in the cold, I would go up to New Hampshire. Actually I do go up there once a month, but not because I like the cold. Anyway, this soup just sounded perfect for the day.

The homemade croutons are a must. They take this soup to the next level of comfy, cozy goodness. The creaminess is easily done by pureeing part of the beans with broth. The lemon adds just a hint of zip to keep the soup from being boring. This recipe makes 4-6 servings. Oh, and it only takes 30 minutes to make. Here is another quick and tasty meal in 30 minutes flat to your table.

  • 2 15 oz cans cannnelini white beans, rinsed, drained, divided
  • 3 c vegetable broth, divided, 1c/2c
  • 1 tsp all-purpose seasoning
  • 1/2 large onion, diced
  • 3 garlic cloves, minced
  • 1/8 tsp crushed red pepper flakes
  • 8 oz baby spinach, chopped
  • 1 large tomato, seeded, chopped
  • 1/2 lemon, zested, juiced
  • Homemade Croutons

In a food processor or blender, blend together 1 can of cannelini beans and 1 c of vegetable broth until smooth and creamy. Set aside.

DSC_0049 1

In a large dutch oven, saute onions with all-purpose seasoning and vegetable broth as needed, until soft.

DSC_0050 1

Add garlic, red pepper flakes. Stir. Add spinach and stir. Cook until spinach is wilted.

DSC_0052 1

Add remaining beans and broth along with the tomato and lemon.

DSC_0053 1

Stir thoroughly. Bring soup to a simmer and cook for 20 minutes, until heated through.

DSC_0055

Serve with homemade croutons. Eat. Enjoy.

DSC_0059

Posted on 10 Comments

Spinach-Artichoke Zucchini Lasagna

I consider it a challenge to transform one dish into multiple different types of meals. I initially started with Warm Spinach-Artichoke dip served with bread and/or chips. Great for a large crowd or something very casual. Then I elevated the appetizer to Roasted Baby Potatoes with Spinach-Artichoke Dip Bites. This is perfect for a more intimate gathering, or if you want to serve something that is definitely going to get recipe questions. Mmm, so good.

Since I do not like to waste food I turned the dip into a filling for a Veggie Lasagna. One batch of the Spinach-Artichoke Dip made three different things. That makes me do a happy dance.

This dish is mostly assembly work because the filling is already made. One tool that would be tremendously helpful is a mandolin. I had bought one a few months back and this is the first time that I have got to use it. The mandolin is such a time saver when it comes to slicing the zucchini thin and evenly.

DSC_0048 1

  • Spinach-Artichoke Dip
  • GF No Cook Lasagna Noodles
  • Marinara Sauce (or you favorite Pasta Sauce)
  • 1 Zucchini, medium, thinly sliced
  • Nutritional Yeast Flakes ( I like Bob’s Red Mill)
  • Fresh Parsley, garnish

Preheat oven to 350 degrees.

Using a 8×8 baking dish begin layering ingredients. ( You could use a large baking dish if needed for more servings, just adjust quantity of ingredients.

Spoon in Marinara for the very first layer.DSC_0049

Layer two lasagna sheets on top of marinara.DSC_0050

Spread an even layer of the Spinach-Artichoke Dip on top of the lasagna sheets.DSC_0051

Layer Zucchini on top of Spinach-Artichoke Dip.DSC_0052

Repeat layers : Sauce, Lasagna Sheets, Spinach-Artichoke Dip, and Zucchini.

If you have more room add an additional layer. Then top zucchini with marinara sauce and Nutritional Yeast.DSC_0054

Bake in oven for 40-45 minutes. Let rest at least 15 minutes. The rest time is important to keep the lasagna together when you dish it out.

Sprinkle some chopped fresh parsley.

Note: You can bake this ahead of time. To serve: slice and plate and then warm it up in the microwave.