Baked Penne Pasta

I got this idea from Marisa McClellan. I changed the recipe a little though:

• 1 pound penne pasta
• extra virgin olive oil
• 2 shallots, diced
• 3 bags of fresh baby spinach
• Garlic powder
• 6 oz (approximately) of pesto sauce-I used a jar of artichoke pesto that I bought at Wegman's
• 1/2 cup grated parmesan cheese
• 1/2 cup of ricotta cheese
• Mozzarella cheese, thinly sliced. Enough to cover top of pasta
• Finely chopped fresh basil, about five leaves

1. Preheat oven to 350 degrees.


2. Bring a large pot of salted water to a boil, add penne pasta. Cook aldente.


3. Meanwhile, in a large skillet, saute the shallots in olive oil. When they start to brown, add one bag of spinach. Once it wilts, add the second, then the third. Salt the spinach as you go. Sprinkle it with garlic powder.


4. Once pasta is cooked, return it to pot and mix it with olive oil and parmesan cheese. Then add the spinach, ricotta cheese, and pesto cheese.


5. Put mixture in to lasagna tray and cover with thinly sliced mozzarella. Then cover with the finely chopped fresh basil.


6. Bake in oven until cheese is brown. (about 15 minutes)

Mexican Frittata

• 1/2 cup of fresh mushrooms, sliced and diced
• Olive oil
• one clove garlic
• half of a small onion
• very generous handful of cilantro, chopped
• some flat Italian parsley
• Smartground Soy Meat crumbles
• 1 cup of salsa
• Cumin
• Chili powder
• Exotica spices
• Salt & Pepper
• 6 eggs
• cheese of your choice: I chose cheddar and aged Gouda (Generous amounts, chopped in to small pieces)
• handful of tortilla chips, smashed
• Cayenne Pepper

1. Preheat oven to 350 degrees
2. In a oven safe large skillet, heat mushrooms, garlic, onions, cilantro and parsley in some olive oil
3. Add one cup of soy meat
4. Mix with half a cup of salsa
5. Add a dish of cumin, chili powder, exotica spices, salt and pepper
6. After mushrooms are fully cooked and slightly brown add six beaten eggs
7. Let mixture sit for a few minutes
8. Add lots of cheese on top but do not mix
9. Add remaining salsa to top of frittata with a spoon, adding small dollops of salsa evenly around the frittata
10. Heat in oven for 8:30 minutes and then broil for 2 minutes
11. Add smashed tortilla chips on top, cut in to sections and eat! (add a dash of cayenne pepper if you want it spicier)

Turkey, Egg & Cheese Breakfast Sandwich

I recently discovered Tofurky deli slices. The only meat I really miss the taste of is turkey so I grabbed this immediately. (Also, try the Quorn Turkey if you can find it. It's been sold out at my grocery store for months. It's a turkey loaf that you roast in the oven.)

Anyway, here's a protein packed breakfast sandwich for ya:

• 1 egg
• 2 slices (or however many you prefer) of Tofurkey deli sliced turkey
• 1 slice of cheese
• 2 slices of bread

1. Place the bread in your toaster.
2. Break the egg on a hot skillet. I prefer to break the yolk for a sandwich. Flip it and place the egg on one piece of the toasted bread.
3. Place the tofurky slices in you skillet. Quickly heat both sides and then add the slice of cheese on top of one slice and put the other slice on top of the cheese.
4. After the cheese is slightly melted, place on top of the egg.
5. Add salt and pepper and whatever condiment you choose (I prefer it plain) and have yourself a healthy and filling breakfast to start the day!

Oops!

Here is a list of products that are accidentally vegan. While I am not a vegan, I definitely would use these brands over others. The less animal products, the better!

http://www.peta.org/accidentallyVegan/

In Case You'd Rather Play Your Vegetables

Potato Cheddar Frittatas

• Two small red potatoes sliced in to thin strips
• One clove of garlic, smashed and sliced thin
• Half of a diced onion
• Six eggs, beaten
• Salt & Pepper
• Cayenne pepper if you like it hot
• Shredded Cheddar cheese

1. Preheat oven to 350 degrees
2. Heat the sliced potatoes in an oven safe skillet until brown on both sides
3. Add onions and garlic after potatoes are almost completely browned. (If you add them too soon, they will burn.)
4. Add eggs and let sit and cook for a few minutes
5. Add some salt and pepper.
6. Add a generous helping of cheddar cheese
7. Put skillet in oven and cook for ten minutes
8. Broil for two minutes
9. Salt and pepper to taste
10. Add cayenne if you prefer some spice
11. Let cool for at least five minutes, cut in to slices and enjoy!

Vegetarian Video

Aspargus & Mushroom Brown Rice Pasta with Almonds

• One bunch of asparagus, roasted on cookie sheet
• 1 package of fresh mushrooms, chopped up in to small pieces
• 3/4 cup slivered almonds, toasted
• Handful of fresh parsley
• 2 cloves of garlic
• 1/2 cup of sherry wine
• Half of an onion chopped
• 1 lb of brown rice pasta
• Parmesan cheese

1. Boil a large pot of water for the pasta
2. Brown the onions and garlic and parsley in a skillet on medium
3. Add the freshly chopped mushrooms and cook in the sherry wine
4. When the mushrooms are fully cooked, add in the roasted asparagus, chopped in to small pieces
5. Cook pasta for the length of time it says on package. (Mine was for 15 minutes.)
6. Add pasta and toasted almonds to the skillet with one ladle full of the boiled pasta water
7. Mix well, add lots of Parmesan cheese and serve

Hummingbird Cake

I was inspired to make this cake after watching Oprah.


Her personal chef Art Smith went on to open his own restaurant (Table 52) in Chicago and this is his best selling cake.


This was the first cake I have ever made and it was delicious. It is very similar to carrot cake.

Cake:

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/2 tsp. salt
• 2 cups chopped ripe bananas
• 1 cup drained crushed pineapple
• 1 cup vegetable oil
• 2 large eggs, beaten
• 1 1/2 tsp. vanilla extract
• 1 cup (4 ounces) finely chopped pecans

Icing:

• 8 ounces cream cheese, at room temperature
• 1/2 cup (1 stick) butter, at room temperature
• 1 pound confectioners' sugar (about 4 1/2 cups sifted)
• 1 tsp. vanilla extract

To make the cake, position racks in the center and bottom third of the oven and preheat to 350°. Lightly butter two 9" round cake pans, sprinkle evenly with flour and tap out the excess. (If you wish, butter the pans, line the bottoms with rounds of parchment paper, then flour the pans and tap out the excess.)


Sift the flour, sugar, baking soda, cinnamon and salt into a bowl. In another bowl, stir or whisk the bananas, pineapple, oil, eggs and vanilla until combined. Do not use an electric mixer. Pour into the dry mixture and fold together with a large spatula just until smooth. Do not beat. Fold in the pecans. Spread evenly into the pans.


Bake until the cake springs back when pressed in the center, 30 to 35 minutes. Transfer the cakes to wire racks and cool for 10 minutes. Invert the cakes onto the racks (remove the parchment paper now if using). Turn right side up and cool completely.


To make the icing: Using an electric mixer on high speed, beat the cream cheese and butter in a large bowl until combined. On low speed, gradually beat in the sugar, then the vanilla, to make a smooth icing.


Place 1 cake layer, upside down on a serving platter. Spread with about 2/3 cup of the icing. Top with the second layer, right side up. Spread the reaming icing over the top and sides of the cake. The cake can be prepared up to 1 day ahead and stored, uncovered in the refrigerator. Let stand at room temperature 1 hour before serving.

Braised Fennel & Portabello Mushroom Caps

Braised Fennel*

• 1 tsp fennel seeds
• 3 medium fennel bulbs, with stems and fronds still attached if possible
• 2 Tbsp olive oil
• 1/2 cup try white wine
• Kosher salt
• 1/4 cup vegetable stock or water

1. Preheat oven 400 degrees.
2. Put fennel seeds in a small skillet and toast over low heat, shaking the pan frequently so that they toast evenly, until fragrant. About 2-3 minutes.
3. Crush and grind the seed with a mortar and pestle or just chop firmly with a sharp chef's knife.
4. Cut all stalks from the fennel bulbs, reserving some of the fronds only if they look fresh.
5. Cut and quarter the bulbs and arrange them in a shallow baking dish.
6. Drizzle olive oil and wine, sprinkle salt and fennel seeds.
7. Add stock and chopped fronds (if you saved them). Toss and coat evenly.
8. Cover dish with foil and braise for 30 minutes.
9. Remove the foil and continue cooking until fennel is golden, another 15-20 minutes.
10. Optional: brush bulbs with olive oil and Parmesan cheese ten minutes before removing from oven.

** From William Sonoma's Bride & Groom Cookbook by Gayle Pirie and John Clark

Portabello Mushroom Caps

• Large portabello mushroom caps (1 per person)
• Extra virgin olive oil
• 1/4 cup White wine
• 1/4 cup Marsala Wine
• 1/4 cup Mushroom broth
• 1/2 cup Fresh chopped basil
• Fresh multi grain bread
• Crushed garlic (one large clove)
• Parmesan cheese
• Salt and pepper to taste

1. Preheat oven to 400 degrees.
2. In a large oven safe skillet, saute mushroom caps over white wine, basil, Marsala whine and some mushroom broth over medium heat.
3. Saute on both sides for about 4 minutes.
4. White mushrooms are in skillet, prepare four pieces of multi grain bread by drizzling olive oil, spreading some crushed garlic and sprinkling chopped basil and Parmesan cheese over it.
5. When mushrooms are done sauteing, put entire skillet in oven on top shelf for 8 minutes.
6. Put bread in oven also but on bottom shelf of oven. (Both mushroom and bread will be ready in 8 minutes.)
7. While they are both in oven, prepare some greens (I prefer Boston Lettuce) with extra virgin olive oil, vinegar, garlic powder and herbs of your choice.
8. Take mushrooms and bread out of oven. Slice caps in half, put one half on warm bread, slice the other half and place over greens.

Mini Pumpkin Pies

• 1 1/2 cups of sugar
• 2 tsp salt
• 3 1/2 tsp pumpkin pie spice
• 4 eggs
• 1 small can of evaporated milk (12 fl oz)
• 1 large can of pure pumpkin (20 oz)
• Wonton wraps
• Crushed almonds (I hammered whole almonds in a Ziploc bag)

1. In a small bowl, mix the sugar, salt and pumpkin pie spice.


2. In a large bowl, beat the eggs. Slowly add the can of pure pumpkin, bowl of sugar, salt and spice and then the evaporated milk.


3. Line a 2 inch deep baking dish with wax or parchment paper, both horizontally and vertically, leaving extra paper to use later as handles.


4. Fill the dish with the filling, careful to keep the excess paper out of the way.


5. Bake for 15 minutes on 425 degrees.


6. Bake for 40 minutes at 350 degrees.


7. Cool for 15 minutes.


8. Line a muffin pan with wonton wrappers making small purses.


9. Fill each wonton with some pumpkin pie. Use your hand so that it looks neater.


10. Sprinkle some crushed almonds and cinnamon on top.


11. Bake in oven at 375 degrees for 9 minutes.

Chik'n & Rice

• 1 package of Quorn Naked Chik'n Cutlets


• Olive Oil


• Salt & Pepper


• Marsala wine


• Mushroom broth


• Fresh Dill and any other spices you prefer


• A few sage leaves


• Fresh veggies such as mushrooms and baby carrots
  

1. Preheat oven to 400 degrees.


2. Rub cutlets with olive oil and put in baking pan.


3. Sprinkle salt and fresh dill, sage on top of cutlets


4. Add 1/3 cup of mushroom broth and a splash of marsala wine


5. Place some baby carrots and fresh mushrooms on the sides of the cutlets.


6. Bake in oven for 18-20 minutes, turning cutlets halfway through.


7. Add some salt and pepper to taste.


8. I suggest serving this over wild rice.

For more information on Quorn, go here: http://www.quorn.us/

Hearty "Beef" Stew

• 1 large sweet onion
• 1 large orange or red pepper
• 3 sprigs of thyme
• 3 leaves of sage uncut
• 3 leaves of sage sliced thin
• 2 cloves of garlic
• handful of parsley
• 1 tablespoon of fresh dill
• 1 package of smart ground original soy meat
• Sherry wine
• Olive Oil
• Marsala wine
• Cabernet
• 1 large can of pureed tomatoes (I suggest organic)
• Salt & pepper
• 1 lb of small red potatoes
• 1/2 cup grated Parmesan reggiano cheese
• 1 cup of fresh mushrooms
• 1 small can of sliced carrots
• 1 small can of peas
• 3/4 lb elbow macaroni, cooked and flavored with salt and olive oil

1. In a large pot, saute the onion, parsley, thyme, red/orange pepper, sage, garlic and dill in olive oil and some sherry wine.
2. Add soy meat and a cup of Cabernet, splash of Marsala wine and sherry wine.
3. Add can of tomatoes, salt and pepper
4. Add washed and sliced red potatoes and Parmesan cheese
5. Cook for 30 minutes on medium heat
6. Add mushrooms, carrots and peas, cook for 10 minutes
7. Turn heat to low, add macaroni
8. Mix and enjoy.
9. *Optional: add some shredded cheddar cheese and hot sauce

This stew is perfect for the upcoming cooler weather. There is tons of flavor in it with all of the herbs and wines. Pete adored it and so did I. The whole pot disappeared in three days.

Mini Sausage Fritattas

Remember the Soy Meat recipe I posted? What I usually do is make a large bowl of the soy meat and then incorporate it in to different recipes. With this recipe, it is not necessary to add any eggs to the original soy meat. Just make it without the eggs and set aside. (You can also add additional herbs to the soy meat if you desire such as thyme and sage.)

• Two cups of soy meat sausage
• Three eggs
• Salt and Pepper
• Shredded cheese of your choice
• Won Ton wrappers (12)
• Salt and Pepper

1. Preheat oven to 350 degrees,
2. Beat three eggs in a bowl. Add salt and pepper.
3. Spray a muffin pan with PAM spray.
4. Take your won tons and place in each muffin opening, making sure to press down and create a small purse for the egg and sausage.
5. With a ladle, add a small amount (about 2 teaspoons) of egg to each won ton.
6. Sprinkle some soy sausage in to each won ton.
7. Add shredded cheese.
8. Bake six minutes at 350 degrees, 4 minutes at 375 degrees and then broil for two minutes.
9. Post a comment on this blog and tell me how awesome these taste because they really are awesome.

Phyllo Wrapped Asparagus

I got this recipe from Paula Deen. Except she uses butter instead of PAM. She uses butter for everything. I'd rather not! They still come out great without it.

• One bunch of asparagus spears
• 2 sheets frozen phyllo dough sheets, thawed
• PAM spray
• 1/4 cup finely grated Parmesan
  

1. Preheat oven to 375 degrees


2. Snap off the tough ends of the asparagus.


3. Unwrap the phyllo and cut the stack in half lengthwise.


4. Cover the phyllo with a damp towel to keep it from drying out.


5. Take 1 sheet of phyllo and spray it with Phyllo.


6. Sprinkle with some Parmesan.


7. Place 3 to 4 asparagus spears on the short end of the sheet. Roll up, jelly-roll style.


8. Place each piece, seam side down, on a baking sheet.


9. Sprinkle with more Parmesan.


10. Repeat until all the asparagus spears are used up.


11. Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy.

Tilapia with Lemon and Capers

I know tilapia isn't a vegetable. But I do occassionally eat fish and figured I'd share the recipe.

• Four tilapia fillets (mine were frozen, I defrosted them under running water for ten minutes.)
• 1 jar or lemon and caper sauce (or you can make it)
• Handful of Italian parsley
• Fresh dill, as much as you like (I like a lot!)
• One clove of garlic
• One fresh lemon
• Extra Virgin Olive Oil
• Salt & Pepper

1. Preheat oven to 350 degrees.
2. In a large skillet, brown one clove of fresh garlic with the olive oil.
3. Add parsley and dill (save some dill for later)
4. Add jar of lemon and caper sauce
5. Place fillets in small baking dish
6. Pour sauce over fish
7. Squeeze a half of fresh lemon over fish, add salt and pepper
8. Bake for 20 minutes, broil for two minutes.
9. Serve with some more freshly squeezed lemon and sprinkle some more fresh dill on top.

I also made sliced some cherry tomatoes in a bowl, added extra virgin olive oil, fresh mint, salt and pepper and served on the side of the fish.

Strawberry Wontons

• Fresh Strawberries, cut in to slices
• Wonton Squares
• Pam cooking spray
• Fat Free Cool Whip (or fresh whipped cream)
• Fresh Mint
• Cinnamon
• 1/2 packet of sugar of confectioners sugar

1. Preheat oven to 375 degrees.
2. Separate six wontons and place on cookie sheet.
3. Spray wontons with Pam cooking spray.
4. Sprinkle wontons with cinnamon and sugar.
5. Bake for 10 minutes.
6. Meanwhile, slice the strawberries.
7. After the wontons are done, place one wonton on a plate and layer with some strawberry slices and cool whip. Then add another wonton and do the same.
8. Garnish with fresh mint. (or if you really like mint like I do, add more and eat with each bite!)
9. Sprinkle some more sugar and cinnamon on top if desired.

I have also made this with pumpkin pie. Simply buy a can of pumpkin pie filling, follow the directions on the can on how to make the filling and then fill a pre made pie shell. I used a pre-made graham cracker pie crust. After pie is done, cut up a small piece and layer it on the wontons with whipped cream. It's fantastic!

Eggplant Caviar

I found this recipe in one of the cookbooks I received as a wedding present, William Sonoma's Bride and Groom Cookbook. (Thanks again Arnold!)

It's very simple and ridiculously tasty:

• One large eggplant
• Olive oil
• Salt & Pepper
• 1 tsp Balsamic Vinegar
• 1 clove of garlic
• 1 tsp Lemon*
• Fresh mint
• French Bread (optional)

1. Preheat oven to 375 degrees.
2. Cut one large eggplant in half lengthwise. Rub oil, salt and pepper on flesh.
3. Place eggplant face down on baking sheet and place in oven for 40-50 minutes.
4. Remove from oven and let cool.
5. Peel off skin with paring knife.
6. Cut in to small pieces, salsa style and put in bowl.
7. Add salt, pepper, olive oil, balsamic vinegar and smashed and diced clove of garlic. *The recipe also calls for lemon but I think that it was a little too tart for my taste with both.
8. Cool in fridge for 30 minutes.
9. Cut up fresh mint and add to eggplant and serve over toasted bread.

What's Better than Goat Cheese? BREADED Goat Cheese!

The other day I was watching Easy Entertaining with Michael Chiarello on the Food Network. He cooks with meat a lot but to my surprise, he created something that made my mouth water. I thought about it for days! Then I finally made it. It did not disappoint.

This is his recipe. I made mine a little simpler:

• 1 package of Presidents Goat Cheese. The package where there are very small goat cheese circles wrapped in to two logs.
• 2 cups of bread crumbs
• One egg
• Fresh italian parsley
• 4 beefsteak tomatoes, cut up in to thirds
• Salt and pepper
• Fresh basil

1. Combine the bread crumbs, salt and pepper and parsley in to a bowl.
2. Beat one egg in a smaller bowl.
3. Dip egg small circle of goat cheese in to the egg, drip off excess and then in to bread crumbs on both sides.
4. Place each round in to a skillet with olive oil.
5. After all of the goat cheese is in the skillet, turn on to medium heat. Brown on both sides. Be careful not to overcook as the cheese will start to loose their round shape and melt.

Place the cheese on top of the tomato slices, add salt and pepper and fresh basil.

It's amazing.

Best Veggie Burgers Ever

This isn't a recipe. I just couldn't help noticing that Yahoo's front page listed the Top 3 Veggie Burgers and my very favorite one in the world was picked as the winner.

If you haven't tried these, DO. They are seriously delicious. You can grill them and add cheese and a bun, cut them up and add them to your eggs in the morning or eat them plain. Click here for product and nutritional information. Also, check out MorningStar's site, it's great. You can see their other products as well as check out recipes.

Soy Meat that Will Fool You and Everyone Else

I recently made this for Pete and he couldn't believe it wasn't meat.

• Olive oil


• Fresh Italian parsley


• 1 red pepper, diced


• 1 package Lightlife Smart Ground (you can find this in the refrigerated vegetarian section of your grocery store)


• 1/2 cup Red Wine


• 1/4 cup Fennel seeds


• 3 eggs


• Salt and Pepper to taste

-------------------------------



1. Heat olive oil in a large skillet.


2. Add fresh Italian parsley and red pepper.


3. Add some salt and pepper


4. Wait a minute or so and add package of the soy meat. Stir.


5. Add red wine and wait a minute for the meat to absorb the wine,


6. Add fennel seeds.


7. Whisk three eggs in a small bowl and add to meat. Stir immediately so that the meat absorbs the egg.


8. Add more salt and pepper,

You can use this as a base for Shepherds Pie or as a filling for Stuffed Peppers, Nachos (with chips and cheddar cheese) and its also great alone and is a perfect high protein breakfast! Today I ate about a 1/2 cup of this and had tons of energy for the gym.

**As a variation to this recipe, if you add cinnamon to the meat, skip the eggs and add tomato sauce and Parmesan cheese instead, it makes a great meat sauce over pasta. I got the idea of cinnamon from my mom who makes a Greek meat sauce with cinnamon. I missed her meat sauce terribly and developed this one to replace it.

New Blog!

I decided to create this new blog because I've lately become addicted to cooking. I fall asleep creating recipes in my head, reminding myself to try new combinations of flavors in the morning.

One of my main challenges is cooking for my husband. He loves meat while I refrain due to my love for animals. Peter has gone from turning his nose up at "fake meat" to loving it and having seconds. I am sure I'm not the only vegetarian who cooks for meat eaters so I thought I'd start posting recipe ideas for those of you with the same challenge or for people who just like to eat good food!

Enjoy!