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Archive for the ‘Vegetarian’ Category

I remember the days of Hamburger Helper Stroganoff. It was a mainstay in my pantry when I was in my 20’s, and yes, even into my 30’s. I loved the stuff!

It’s one of my favorite comfort foods, and once I began upping my cooking game, I knew I had to find a way to make my own stroganoff recipe.

I call it Mushroom Stroganoff, but you’ll notice I used my favorite meat crumbles, and you could also use browned chicken, or browned ground beef, or or leave out the protein all together. It’s up to you.

So, let’s get to it.

First, cook one 16 ounce package of egg noodles. Be sure to cook them al dente, because they will cook more when you add them to the sauce.

Now, if you’re going to use meat, brown it, and then set it aside.

Next, chop and onion and slice your mushrooms. I did two medium onions and two packages of mushrooms. You can use more or less… it’s up to you.

Put them in a large pan (I use cast iron), and sauté them in two tablespoons of olive oil on med-high heat until the onions are just tender. Then, remove them from the pan, and set aside.

Now, it’s time to make a roux.

In the same pan, melt two tablespoons of butter and add two tablespoon of flour. Whisk until you get a smooth mixture. If it’s dry at all, add more butter. While continuing to whisk, cook for at least one or two minutes.

Now add four cups of milk and whisk away. Keep the heat on med-high and whisk continuously. This will thicken the sauce.

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Once it gets thick, so it can cover the back of a wooden spoon, it’s time to add flavor and spices.

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The spices are: salt, pepper, onion powder, chopped garlic, red pepper flakes. Also, add dashes of worcestershire sauce.

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Mix it all together, and then add 1 cup of sour cream, and whisk it in. As you can see, I use Cabot. Seriously, if you’ve never tried their sour cream (or any of their products), do it! It’s simply amazing and SO MUCH better than any other product out there.

 Now, taste it. What do you think it needs? I usually have to add a little more salt and red pepper flakes.

After adjusting the flavor to your liking, add the mushrooms, onions, meat (if you’re using it), and grated pecorino romano cheese. Stir it all together.

Now, add your cooked egg noodles and stir them in.

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Time to put it in a bowl and devour!

Of course, I topped mine with extra grated pecorino romano and parsley.

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So yummy!! Enjoy!

What you’ll need:

1 package of egg noodles

Browned meat of your choice (optional)

2 tablespoons of olive oil

1 large onion

2 packages of mushrooms of your choice (I used baby bellas)

2 tablespoons butter

2 tablespoons flour

4 cups of milk (at least 2%)

1 cup of sour cream

3 cloves of garlic, chopped

1 tablespoon salt

1 tablespoon pepper

1 tablespoon red pepper

1 tablespoon onion powder

7-10 dashes of worcestershire sauce

1/2 cup pecorino romano cheese, grated.

Directions:

First, cook one 16 ounce package of egg noodles. Be sure to cook them al dente, because they will cook more when you add them to the sauce.

Now, if you’re going to use meat, brown it, and then set it aside.

Next, chop and onion and slice your mushrooms. Put them in a large pan (I use cast iron), and sauté them in two tablespoons of olive oil on med-high heat until the onions are just tender. Then, remove them from the pan, and set aside.

In the same pan, melt two tablespoons of butter and add two tablespoon of flour. Whisk until you get a smooth mixture. If it’s dry at all, add more butter. While continuing to whisk, cook for at least one or two minutes.

Now add four cups of milk and whisk away. Keep the heat on med-high and whisk continuously. This will thicken the sauce.

Once it gets thick, so it can cover the back of a wooden spoon, it’s time to add salt, pepper, onion powder, chopped garlic, red pepper flakes. Also, add dashes of worcestershire sauce. Stir it all together and then mix in the sour cream.

Now, taste it. What do you think it needs?

After adjusting the flavor to your liking, add the mushrooms, onions, meat (if you’re using it), and grated pecorino romano cheese. Stir it all together.

Now, add your cooked egg noodles and stir them in.

Time to eat!

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Sloppy Joes

Let me start by saying… these ain’t your mama’s manwiches and you’ll never use jarred, canned, or packaged sloppy joe mix again. These are hearty, rich, and full of flavor.

Since my husband and I became pescetarians I haven’t even thought about making sloppy joes, but when I saw Beyond Meat crumbles in the grocery store, I thought I’d make a vegetarian version of one of my favorite sandwiches.

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Now, all you meat eaters, don’t roll your eyes. This product tastes great and has spot-on, meat-like texture; I wouldn’t have posted this recipe if it had been anything less than great. I’ve used crumbles before that disintegrated in my spaghetti sauce, but these didn’t.

If you want to use ground beef or turkey, just brown the meat, and add it to the recipe at the time I add the crumbles.

Okay, let’s get these Joes going.

First, dice one medium/large onion and one bell pepper.

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Sauté them in a large pan on medium heat for 10 minutes.

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Now, add  3 cloves of chopped garlic and one 12 oz. can of tomato paste. Stir it in with the onions and peppers and let cook for a few minutes.

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Now, time to add lots of stuff:

Tomato Purée

Worcestershire 

Salt

Pepper

Onion Powder

Montreal Steak Seasoning

Paprika

Brown Sugar

Ketchup

Mustard

Apple Cider Vinegar

Stir it all together and let simmer for 10-15 minutes on medium-low heat.

When you read the amounts in the ingredient list, know they are an approximate amount. After letting it simmer, be sure to taste and add more of any ingredient you want. Everyone’s tastebuds are different, so play around with what works for you.

Time to add the crumbles (or browned meat).

I put it in frozen, so it took about 15 minutes to get it warmed through. If you’re using browned ground beef, it won’t take that long at all.

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While it simmers, toast your buns. This is a must! Toasted buns hold the sloppy joes better than non-toasted bun. Plus, the butter on the buns add another flavor level.

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After letting the sauce cook down, taste it again, and do any last minute seasoning you may like.

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Once you have it where you want it, put it on the toasted buns, and dig in!

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Oh my goodness! It’s so messy, but so delicious!

What you’ll need:

1 tablespoon olive oil

1 large onion

1 green bell pepper

3 cloves chopped garlic

1 – 12 ounce can tomato paste

1 – 20 ounce tomato puree

3 tablespoons worcestershire sauce

2 tablespoons onion powder

2 tablespoons garlic powder

2 teaspoons paprika

1 tablespoon Montreal Steak Seasoning

1/4 cup brown sugar

1 cup ketchup

1 tablespoon yellow mustard

3 tablespoons apple cider vinegar

2 teaspoons salt

2 teaspoons pepper

1 bag Beyond Meat (or any brand) meat crumbles or 1 pound browned meat

Toasted Buns

Directions:

Dice the onion and one bell pepper and sauté them in olive oil in a large pan on medium heat for 10 minutes.

Add  3 cloves of chopped garlic and one 12 oz. can of tomato paste. Stir it in with the onions and peppers and let cook for a few minutes.

Add: Tomato Purée, Worcestershire, Salt, Pepper, Onion Powder, Montreal Steak Seasoning, Paprika, Brown Sugar, Ketchup, Mustard, and Apple Cider Vinegar. Stir it all together and let it simmer for 10-15 minutes. Then add the crumbles 0r browned meat. Let it all warm through.

While it simmers, toast your buns. This is a must! Toasted buns hold the sloppy joes better than non-toasted bun. Plus, the butter on the buns add another flavor level.

After letting the sauce cook down, taste it again, and do any last minute seasoning you may like.

Once you have it where you want it, put it on the toasted buns.

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Bubs’ Pasta Pie

This past weekend I made Bubs’ Sauce and I wanted to think of a creative way to use the leftover sauce. I came up with a pasta pie and it was one of the best things I’ve ever made– EVER!! In my opinion, and my husband’s, it’s better than lasagna, and it’ll be a go-to recipe from now on.

Here’s what I came up with:

You can use my sauce recipe, which is linked above, and if you want a meat sauce, just add the meat of your choice to the recipe.

Cook spaghetti and then let it drain.

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While it’s draining, chop some sun-dried tomatoes.

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Now, put the drained spaghetti, sun-dried tomatoes, grated parmesan, two eggs, and olive oil in a bowl.

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Time to get your hands to work. Mix it all together really well.

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Melt some butter in a large cast iron pan and then press the pasta into the pan.  If you don’t have a cast iron pan, you can use a deep dish pie plate or a cake pan. Just skip the step of melting the butter and just smear it in your pie plate or cake pan.

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Now, bake it in a preheated 400 degree oven until the pasta is browned and crispy around the edges– about 10-15 minutes.

While the pasta crust is baking, grate some cheese. Whatever cheese you have on hand– I used Cabot cheddar. Also, slice some low-moisture mozzarella.

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Once the pasta crust is ready, put down a layer of cheddar (or whatever cheese you use) and then put the spaghetti sauce on top. If you’d like, put some sliced onion on top of the sauce. We like the added flavor and crunch.

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Then, put the mozzarella on top and sprinkle Italian seasoning all over. I forgot to take a picture of this. Sorry… I was too excited to get it in the oven.

Now, bake at 350 degrees until the cheese is melted and browned– about 25-30 minutes.

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Let it rest for about 5 minutes before cutting it.

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Y’all!! This is so darn good!! Make it! You will thank me later!

What you’ll need:

1 box of spaghetti

3/4 cup sun-dried tomatoes, chopped

2 eggs

1 cup parmesan cheese, grated

2 tablespoons olive oil 1/2 tablespoon butter

Approx. 3-4 cups (or however much you want) Spaghetti Sauce , warmed

Grated Cheese– whatever kind you want and as much as you want

LOW-MOISTURE, sliced mozzarella– as much as you want

Sliced onion (optional)

Italian seasoning

Directions:

Preheat oven to 400 degrees

Cook spaghetti and then let it drain. While it’s draining, chop some sundried tomatoes.

Put the drained spaghetti, sundried tomatoes, grated parmesan, two eggs, and olive oil in a bowl. With your hands, mix it all together really well.

Melt some butter in a large cast iron pan and then press the pasta into the pan.  If you don’t have a cast iron pan, you can use a deep dish pie plate or a cake pan. Just skip the step of melting the butter and just smear it in your pie plate or cake pan.

Bake in a preheated 400 degree oven until the pasta is browned and crispy around the edges– about 10-15 minutes.

While the pasta crust is baking, grate some cheese. Whatever cheese you have on hand– I used Cabot cheddar. Also, slice some low-moisture mozzarella.

Once the pasta crust is ready, put down a layer of cheddar (or whatever cheese you use) and then put the spaghetti sauce on top. If you’d like, put some sliced onion on top of the sauce.

Then, put the mozzarella on top and sprinkle Italian seasoning all over.

Bake at 350 degrees until the cheese is melted and browned– about 25-30 minutes.

Let it rest for about 5 minutes before cutting it.

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Most broccoli salad recipes are full of mayo, cheese, and bacon. There’s definitely a time and place for such a dish, but sometimes, you want something lighter. Yesterday, I threw together my healthier recipe, and after all the heavy Thanksgiving food, it was perfect. It’s good for a snack, meal, or side dish.

With this kind of recipe, you can play around with ingredients and the amounts. My recipe can be a guideline, but do whatever you wish. You like pecans or sunflower seeds instead of almonds? Do those instead. Don’t like grapes or don’t like fruit in your savory dishes? Don’t add them. Want more acid? Add it. Want a little cheese? Grate some in.

So, here’s my recipe:

Start by cutting broccoli in small pieces– about five or six cups. Then, chop half a red onion, and halve 20 green or red grapes.

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Put it all in a bowl and then add one cup of slivered almonds.

In a separate bowl, put in one cup of greek yogurt, two tablespoons red wine vinegar, two teaspoons garlic powder, two teaspoons onion powder, two teaspoons salt, two teaspoons pepper, and two teaspoons sugar. Whisk it all together.

Now, add the dressing to the broccoli salad and mix together until everything is incorporated.

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There ya have it! You can eat it immediately or let it chill in the fridge.

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What you’ll need:

5-6 cups (approx.) broccoli, cut into small pieces

1/2 red onion, chopped

20 (approx.) red or green grapes

1 cup slivered almonds

1 cup greek yogurt

2 tablespoons red wine vinegar

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons salt

2 teaspoon pepper

2 teaspoons sugar

Directions:

Cut broccoli in small pieces. Then, chop red onion, and halve grapes. Put it all in a bowl and then add the slivered almonds. In a separate bowl, put in the greek yogurt, red wine vinegar, garlic powder, onion powder, salt, pepper, and sugar. Whisk and then add to the broccoli salad. Mix it all together until everything is incorporated. Eat immediately or chill in the fridge.

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Aaah… who doesn’t like a good ole burger? Back when Chris and I ate meat, burgers were one of my favorites, only second to spicy chicken wings.

Growing up in Spartanburg, SC, The Beacon was the go-to place for a fabulous burger. If you like watching Diners, Drive-Ins and Dives on The Food Network, you may have seen them. I always got the Chili Cheeseburger A-Plenty, which meant I also got a pile of french fries and THE BEST onion rings, EVER!

 

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Chili Cheeseburger A-plenty

 

Growing up, I remember when Mom and Dad would yell, “Let’s go to The Beacon!”

Man, I couldn’t get to the car fast enough. It took us about twenty minutes to get there and those were the longest twenty minutes of my life! Just going across town, I’d ask, “Are we there yet?”

If you’re ever in the area, you have to go! Just trust me. It’s an experience and the food is incredible!!

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So, what do I eat now that I’m a pescetarian? Well, black bean burgers, of course.

I bet you’re making a “yucky” face. Don’t be too quick to scowl. They’re good. I promise. Yes, they’re completely different from a meaty hamburger, but they’re full of flavor and delicious.

My recipe is VERY simple. I don’t add a whole bunch of ingredients and I use the food processor. (At the end of the recipe, I’ll leave a tip if you don’t have or don’t want to use a food processor.)

Let’s get these burgers going!

 

First, drain the beans, but don’t rinse.

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Next, roughly chop the onions and jalapeños, and add them to the food processor.

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Pulse them until finely chopped.

Then, add the beans, egg, bread crumbs, onion powder, garlic powder, salt, pepper, and parsley (optional).

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Process until smooth and then spoon into a bowl.

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Now, add more bread crumbs. Do a little at a time, using your hands to mix. Don’t be scared to add as much as you need. It’s not like you’re working with hamburger meat; adding more bread crumbs won’t make them too dry, promise. I mean, don’t add the whole container or anything, just make sure they’re not too loose. You want them to be on the firm side.

Patty them into the size you want. Then, place on a floured plate.

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Rub a little flour on top of the patties (this helps them set and will help form a crust when you sear them).

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Cover and put them in the fridge for at least an hour before cooking. This will also help them set.

Now, it’s time to sear them. Heat vegetable oil in a large pan (preferably cast iron) on medium high heat. Add the patties. BE PATIENT!! Don’t turn too soon. Let them get a nice crust before flipping. Then, once you flip, let them do the same on the other side, and make sure they’re heated all the way through. While they’re finishing up, add a piece of cheese if you’d like. Of course, we use nothing but the best… Cabot Cheese.

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I think these look pretty close to the real deal.

Butter your buns and toast them. It makes a difference!!

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Now, make one heck of a spicy black bean burger. Add the toppings and condiments of your choice and dig in!!

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Looks good, doesn’t it?

Now, look at it once it’s cut.

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Not bad for a black bean burger. Still making a yucky face? I hope not. I have a feeling you’re going to love it!

Yes, seriously, love it.

 

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What you’ll need:

(2) 15.5 oz cans black beans

1 medium onion– roughly chopped

1 large jalapeño- roughly chopped (take the vein and seeds out if you want it less spicy)

1 Tablespoon onion powder

1 Tablespoon garlic powder

1 Tablespoon pepper

1 Tablespoon salt

1/2 cup Fine, Plain Bread Crumbs (I used Progresso), plus more to get the right consistency of the patties.

1 egg

1/4 cup fresh parsley (optional)

2 Tablespoon vegetable oil

Buns and butter (of course)

Directions:

Drain the beans, but don’t rinse. Roughly chop the onions and jalapeños and add them to the food processor. Pulse them until finely chopped. Then, add the beans, egg, bread crumbs, onion powder, garlic powder, salt, pepper, and parsley (optional). Process until smooth and then spoon into a bowl. Add more bread crumb. Do a little at a time, using your hands to mix. Once it gets to the point where you can patty them, add a little more. You want them to be firm so they don’t fall apart. Patty them into the size you want. Then, place on a floured plate. Rub a little flour on top of the patties. Cover and put them in the fridge.

Heat a large pan on medium high heat and add vegetable oil. Sauté the patties on one side until a nice crust is formed, then flip, and do the same with the other side. Make sure they are heated all the way through. The timing will depend on how thick you made the patties. Add cheese if you’d like.

In a separate pan, toast your buttered buns.

Make the best black bean burger of your life! Add all the toppings and condiments you want.

Tips and Alternatives:

If want them to be Mexican Black Bean Burgers, replace the parsley with cilantro and you could add some corn.

If you don’t have a food processor, or don’t want to use one, grate the onion with a box grater and chop the jalapeño as finely as you can. Mash all the ingredients with a potato masher and stir to mix it all together

If you want to grill them, I’d suggest putting a cast iron skillet on the grill and cook them that way. It may be hard to get them firm enough to keep them from falling through the grill grates. Plus, you want to form the crust.

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