M... Meatless. Wednesday?

They wYep, I know it is Wednesday, but I am bringing you a "meatless Monday" recipe.  It is damn good too.  I was not sure that the husband would buy into these Southwestern Stuffed Sweet Potatoes, but he did!  They were really really yummy.  If I made these again I would make a bunch and bring them for lunch to work.  They could be easily popped in the microwave and still be quite tasty!  Thank you Pennies on a Platter for this delicious meatfree recipe.

3 medium sweet potatoes 1 (15 oz) can corn, or 1.5 cups frozen corn, rinsed and patted dry Salt, to taste 2 teaspoons ground cumin 1 teaspoon chili powder 1/2 teaspoon Mexican oregano (optional) 1 Tablespoon olive oil 1/2 yellow onion, diced 1 (15 oz) can black beans, rinsed and drained 1/2 cup cilantro, chopped 1 ounce cream cheese (light or regular) 1/4 cup sour cream (light or regular), plus more for serving 1 to 3 chipotle peppers in adobo sauce, minced or pureed 6 Tablespoons shredded Mexican cheese (or other preferred flavor)

Preheat the oven to 350 degrees F. Line the sweet potatoes on a baking sheet and bake for 50 to 60 minutes, or until fork tender. Remove from the oven and allow to set until cool enough to handle. While the sweet potatoes are cooling, saute the corn in a dry heavy skillet over medium high heat. Sprinkle with salt, cumin, chili powder and Mexican oregano. Cook until the corn is roasted and browned (about 7 to 10 minutes). Transfer to a small bowl; set aside. Wipe the skillet clean and heat the Tablespoon of olive oil. Add the onions and cook until just tender. Transfer to the bowl with the corn. Add the black beans and cilantro to the onion and corn. Gently stir to evenly mix. When the sweet potatoes are cool enough to handle, cut them in half, lengthwise. Carefully scoop out the flesh, into a large mixing bowl, leaving the skins intact. (Try leaving a thin layer of potato to help the skin hold together.) Add the cream cheese, sour cream, chipotle pepper(s) and salt to the mixing bowl with the sweet potatoes. Mash with a potato masher or blender to desired texture. Gently stir in the roasted corn, onions, black beans and cilantro mix. Preheat the broiler. Fill each potato skin with the mashed potato mixture*, topping each with 1 Tablespoon of cheese. Broil for 5 minutes, or until cheese is melted and hot. Serve immediately with a dollop of sour cream. *Note: Any leftover filling can be saved and used later to whip up a few delicious quesadillas.

Give this recipe a try... you won't regret it! :)  Until next time...xoxo

M.M.... Meatless Monday!

It's baaaacccckkkk!  I have gotten my butt back in gear and am back into menu planning and eating meatless at least one day each week.  Today I am sharing a flavorful pasta dish for you that is very flavor, comforting and meatless! :)  Where did I find it?  Budget Savvy Diva... by way of  Pinterest,  course!  


Ingredients:

• 14 oz of Orecchiette Pasta ( or short pasta)
• 1 Tbsp Olive Oil
• 1 Cup of Chopped Onion
• 3 Cloves of Garlic ( Minced)
• 1 Cup of Sour Cream
• 4 oz of Cream Cheese ( Room Temperature)
• 3/4 Cup of Parmesan Cheese
• 1 teaspoon Lemon Juice + Zest
• 10 Oz of Spinach ( Make sure to squeeze excess moisture, after it has been thawed of course)
• 13.5 Can of Artichoke Hearts rinsed and chopped
• 1 Cup of Mozzarella
• 1/2 Teaspoon of Salt
• 1 Teaspoon of Pepper

What to do:

1. Preheat Oven To 425
2. Cook pasta according to the box. Keep 1/4 Cup of the Pasta Water before you drain the cooked pasta.
3. Heat oil in pan and cook onions for 8 – 10 minutes. Add garlic and cook for one minute.
4. In a large bowl – Mix Sour Cream, Cream Cheese, Parmesan, Lemon (juice and zest), onions, and garlic. Add Pasta and mix.
5. Stir in spinach, artichokes, 1/4 cup of cooking liquid from the pasta, salt, pepper, and 1/2 Cup of Mozzarella
6. Place mixture into greased 2.5 – 3 qt casserole dish and place the rest of mozzarella cheese on top
7. Place in the oven till golden brown on top – about 10 – 15 minutes.

Mmmmm....meatless!  Until next time...xoxo

M.... Meatless! Yes, I know it is Wednesday.

Photo and recipe from The Dabble

As I have mentioned/complained about before... being a full time working woman, mom and blogger is hard work.  Hence, no post on Monday.  But, don't fret.  I am going to share a yummy meatless recipe with you.  As life has gotten busier and busier, I have implemented pizza night in our house.  Plain ol' pizza can get kind of boring, so  I have tried some more creative options.  A few weeks ago I cooked a sweet potato pizza and this week a straight old potato with other goodies version!  It was SUPER flavorful and really really yummy.

Ingredients:
5 oz. fingerling or red bliss potatoes
cornmeal
pizza dough
1 ½ tbsp olive oil
1 clove of garlic, minced
4 scallions, thinly sliced
1 cup grated mozzarella
3 oz. goat cheese, crumbled
6 oz. asparagus, trimmed, cut in fourths
¼ cup grated Parmesan

The Deal....

Preheat the oven to 450. 

Place the potatoes in a saucepan, add enough water to cover and boil until tender. Cool and cut into thin slices.

Sprinkle a baking sheet with cornmeal and roll out the dough into an oval or shape of your choice. 

To construct: Mix 1 tbsp of olive oil and the garlic in a small bowl. Brush it over the crust, sprinkle ¾ of the scallions and all of the mozzarella over the top, leaving a border. Top with the potato slices and goat cheese. Toss the asparagus with ½ tbsp of olive oil and scatter over the pizza. Sprinkle with Parmesan.  Bake until the crust is browned and the asparagus is tender, about 18 minutes. Sprinkle with the remaining scallions, cut and serve.

I would definitely make this recipe again... delish.   Any night can be meatless! :)  Until next time....xoxo

M.M.... Meatless Monday! Yes, it is Tuesday!

So, yesterday was a holiday .... so no post.  But, I thought I would share what would have been my Meatless Monday post!  I have actually gotten into making homemade pizza once a week. The husband who is generally not a pizza guy has actually enjoyed this.  Homemade pizza always tastes a bit healthier than its takeout counterpart! I love it because it is quick, easy and creative! :)

We made a yummy Sweet Potato, Spinach and Red Onion Pizza.  The recipe from Two Peas and their Pod, called for Kale which would have been awesome, but the husband said the grocery store was all out (hmmm....).

I buy fresh dough (at Trader Joes).  Who has time to make dough?  Here you go:

ingredients:

Your favorite pizza dough
1 large sweet potato, thinly sliced, about 1/4 inch thick
1/2 red onion, sliced
1 1/2 tablespoon olive oil, divided
Salt and pepper, for seasoning potato slices and onion
1 1/2 cups mozzarella cheese
1 1/2 cups chopped kale (we substituted baby spinach)
1 tablespoon balsamic vinegar
1 teaspoon, freshly chopped rosemary

directions:

1. Preheat the oven to 400 degrees F. Place the sweet potato slices and red onion slices in a bow and toss with 1/2 tablespoon of the olive oil. Season with salt and pepper. Place on a large baking sheet and bake for about 20 minutes, or until the sweet potatoes are soft and tender. Make sure you turn them once during the 20 minutes. Remove from oven and let cool while you prepare the pizza dough.

2. Turn the oven to 500 degrees F or as high as your oven will go. If you have a pizza stone, place the pizza stone in the oven to get hot. On a lightly floured surface, roll out the pizza dough, using a rolling pin. Roll it out to about 3/8 of an inch. Place the pizza dough on a pizza peel or pan that has been generously coated with corn meal. Lightly brush the dough with the remaining 1 tablespoon of olive oil. In a small bowl, toss the kale with balsamic vinegar. Top the pizza dough with mozzarella cheese, sweet potato slices, kale, red onion slices, and fresh rosemary.

3. Place the pizza in the oven-directly on the pizza stone, if using one, or on the oven rack. Bake for 10-15 minutes or until pizza crust is golden and cheese is melted. Remove from oven and let cool for a few minutes before slicing. Slice and serve warm.

It felt light by hearty and was incredibly flavorful!  Happy Meatless Tuesday.  :)  Until next time...xoxo

M.M.... Meatless Monday!

Okay... sorry for only one post last week.  It was a doozey! :)  I have a yummy meatless Monday recipe for you today.  It involved me pulling out my crockpot.  I would rarely think to use my crockpot for a vegetarian meal, but recently a friend was saying she made a delish curry, so it got me thinking!

I made vegetarian curry.  It was hearty and flavorful!  I got it off one of my favorite blogs called A Year of Slow Cooking.  I have a slight love affair with my crockpot... although I am not as die hard as the woman who writes that blog.

I served the curry over rice.  Next time I will pick up some pita bread or Naan too!  The husband enjoyed the meal... I think I am converting him! :)

Here it goes:

Ingredients
2 cans drained and rinsed garbanzo beans (chick peas)

--1 diced red pepper

--1/2 cup chopped onion (this is my addition, I think curry should have onion!)

--4 tiny potatoes, or 1 regular-sized

--1/2 cup diced carrots

--1/2 cup diced celery

--3 cloves smashed and chopped garlic

--2 T (yes, tablespoons!) curry

--1/2 t ground coriander

--1/4 t red (cayenne) pepper--not pictured

--1 lg can tomatoes (and juice)

--2 cups vegetable broth

--3/4 cup plain yogurt

--1 cup frozen peas (to add later)

The Directions.

--add drain and rinsed garbanzo beans to your crockpot

--cover with diced vegetables (if you have other stuff in the house that you want to use, go for it. I don't think the actual kind of vegetables matters)

--add spices

--dump in tomatoes, yogurt and broth

--stir to mix flavors

cook on low for 8-10 hours, or longer.

20 minutes before serving, stir in the frozen peas. Turn to high.

Serve over hot basmati rice and use brown rice tortillas or corn tortillas to scoop up.

Great meal... it make a lot so I will be eating it for lunch for days.  Go crockpot and go meatless!  Until next time...xoxo

M.M.... Meatless Monday!

Okay, usually I cook my "Meatless Monday" recipes on Sunday to ensure they are quality before I recommend to you my dear readers!  This week I am dishing it up untested.  The husband and I had the stomach flu all weekend and our sunday night meal was buttered noodles.  That was about all we could handle.  But, we will be having this for dinner tonight!    This recipe is similar to one that an old friend served to me which is why it caught my attention.  


I have adjusted the recipe based on some reviewers feedback.  Reviews are my favorite part of finding recipes online... someone else has always made edits that benefit the rest of us! :)  The reviews here said cut back the brie.  It recommends 8 ounces- but I cut back to 6 ounces (based on feedback).    This recipe is meatless and easy!


Ingredients

• 8 ounces spaghetti
• 1 1/2 tablespoons olive oil
• 1 bunch broccoli (about 1 1/4 pounds), cut into 1/2-inch flowerets,;reserving stems for another use
• 1 garlic clove, minced
• 6 ounces Brie, rind discarded, cut into 1-inch pieces
• 1/2 cup walnuts, toasted and chopped coarse

Preparation

In a 6-quart kettle bring 5 quarts salted water to a boil. Add spaghetti and cook until al dente. Reserve 1/3 cup cooking liquid and drain pasta in a colander. Return pasta to kettle with reserved liquid.

While pasta is cooking, in a large heavy skillet heat oil over moderate heat until hot but not smoking and cook broccoli with salt to taste, stirring occasionally, until crisp-tender, about 5 minutes. Add garlic and cook, stirring, until golden, about 30 seconds.

To pasta add broccoli mixture, Brie, and walnuts, tossing until cheese is just melted, and season with salt and pepper.

I will let you know what I thought of this recipe tomorrow.  Give it a shot!  Until next time...xoxo

M.M.... Meatless Monday! Mac and Cheese... yummy.

Okay, I will unveil my Birchbox.... promise!  Next post!  In the meantime, I have a meatless Monday to share.   It is comfort.... in a BIG way.  Drumroll please....... homemade mac and cheese.   I love the real deal, not out of a box, mac and cheese.  


I had been to friends house a year or so ago and they made Giada De Laurentis' mac and cheese and I remember thinking it was the bomb.  So, I decided this would be my recipe... assuming it met my standards.  It came out amazing.... even the husband agreed.  I tweaked the recipe VERY slightly based on reviews on the Food Network website.  (I added more flour and used small shells instead of egg noodles.)  Here is the recipe!

Ingredients

• Butter, for greasing dish
• 12 ounces shells (or elbows)
• 2 cups heavy cream
• 2 1/2 cups whole milk
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt, plus more for pasta water
• 1/4 teaspoon freshly ground black pepper
• 2 cups (packed) grated Fontina
• 3/4 cup (packed) finely grated Parmesan
• 3/4 cup (packed) grated mozzarella
• 4 ounces cooked ham, diced, optional
• 2 tablespoons finely chopped fresh Italian parsley leaves

Directions

Preheat the oven to 450 degrees F.

Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.

Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.

Avery is at that age now where I can give her some of what I am eating (most of the time).    She had some of this mac and cheese and was grunting for more!    She has a cheese thing ... like her mom!   It is a good thing that she likes it because this was my "test" run as I am planning on making this dish for her upcoming 1st Birthday.  Why?  It is parent and kid friendly, filling, and somewhat easy to prepare/cook.  I am planning on making a couple big pans!  One pan will be plain, but I will probably make a pan or two with some veggies in in (think peas or broccoli) and another with meat (maybe ham or sausage).   There will be something for everyone! :)  I have some good things in the works for Avery's Birthday... get ready! :)

Comfy Meatless Monday- enjoy!  Until next time....xoxo

M.M.... Meatless Monday!

Okay, sorry for last week.  I was in San Francisco for work and blogging just seemed not to fit into my itinerary! :)  Well, exciting news today.... I have a meatless Monday recipe for you.  It is a chili recipe- that even the husband raved about.

It is very hearty and has some kick, I will say it was incredibly flavorful and did not feel like meat was "missing".  It has some unique stuff in it including sweet potatoes and coco powder!    I found this recipe on the blog Cookie and Kate, but it was originally a Real Simple recipe.  

Ingredients:

• 1 medium red onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 medium sweet potato, peeled and cut into 1⁄2-inch pieces
• 4 garlic cloves, chopped, or 1 heaping tablespoon of minced garlic
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper (more or less, depending on how spicy you like your chili)
• 2 teaspoons unsweetened cocoa powder
• 1/4 teaspoon ground cinnamon
• ground sea salt and black pepper
• 1 28-ounce can diced tomatoes, including the liquid
• 1 can black beans, rinsed and drained
• 1 can kidney beans, rinsed and drained
• 1 can vegetable broth
• sour cream, for serving

What to do:

In a 4 to 6 quart Dutch oven or stockpot, sautée the chopped vegetables in one to two tablespoon of olive oil on medium-high heat. You’ll need to stir the ingredients every few minutes so they can cook evenly. Once the onions start turning translucent, turn the heat down to medium-low. Add all of the spices and canned ingredients, and stir. Cover for about two hours, stirring occasionally. By the time your chili is done, the sweet potatoes should be nice and soft and the liquid should have reduced a bit, producing the hearty chili consistency that we all know and love.

I served this with some cheese quesadillas I whipped up quickly.  They were great for dipping into the chili.  I would definitely make this recipe again- hearty, flavorful and healthy (minus the sour cream).  Meatless... oh how I missed you!

Until net time...xoxo