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

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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!