Archive for the ‘Vegetarian’ Category

Hi friends! Happy (?) Monday!

Jeremy and I had a productive weekend! On Saturday we cleaned out our basement and donated 2 carloads of stuff to the Salvation Army and now have 7 bags of trash waiting to be hailed away. It feel SO much better! We can actually move around without dodging random things now!

On Saturday night we went to the rollerderby! I had never been to a roller derby bout before and it was awesome! Our friend, Jen, aka Rachel Slure (that is her roller derby nick name) was just coming back from having the most adorable baby ever and she did an amazing job! I’m still a little fuzzy on the rules of roller derby, but it looks like tons of fun, not to mention a great workout! Our local team is called the Dutchland Roller girls. We had a really great night watching our them trample the team from Hanover, PA.

I wish I had gotten better pictures. They just skate so fast!

Ok. I have a confession. I dont like mushrooms. The way they grow kind of freaks me out and the texture makes me want to… well, you know.

I was bothered about my tumultous relationship with mushrooms. I like almost all other vegetables (eggplant is the other one I cant stomach, also because of the texture and probably because I was forced to eat fried eggplant when I was a kid. Ugh, I get chills just thinking about it.) and I want to enjoy mushrooms as well. So, I realized that if I cut mushrooms small enough, and include them with other vegetables, I dont notice their texture. Perfect! I am happy to report that the past 3 weeks or so, I have used mushrooms three times! Now I guess I need to work on eggplant…

Yesterday I decided to make vegetable pockets. Which are basically just a variety of vegetables, any will do, tucked in a little dough pocket.

First I made a standard whole wheat pizza dough and while I was waiting for the dough to double, I sauteed shallots, red peppers, zucchini and MUSHROOMs until soft… added a little salt, oregano, and basil

Once the pizza dough was finished rising, I rolled it out very thin and cut it into pieces. Then I spooned some of the vegetable filling onto the dough and folded it onto itself.

Bake at 350 for 20-30 minutes (until the top is golden).

I decided to serve the veggie pocket with a little tomato sauce and rice pilaf. It was delicious! A fun meal for when you want something different, but with familiar tastes.

This is what Maci’s Sunday was like:

Hanging out in the sun. Ps — those wicker chairs are not ours…

Veggies Pockets
Makes 4 pockets

3 T shallots
1 T olive oil
1 red pepper, diced
1 cucumber, diced
1/2 lb mushrooms (!), diced (any kind will do)
1 T oregano
1 tsp. basil
1/2 tsp. salt
1/2 cup tomato sauce
Salt and pepper to taste
Whole wheat pizza dough

Prepare the pizza dough. While it is doubling, begin to cut and prepare veggies.

1. Saute scallions in oil until soft at medium heat
2. Add red pepper, saute until soft
3. Add zucchini and mushrooms, saute another minute or two
4. Add 1/4 cup tomato sauce and basil, salt, and oregano
5. Turn heat down  to low heat and simmer until most of liquid is absorbed
6. Once dough has doubled, punch it down and transfer to a flowered surface.
7. Roll the dough out very thin and cut into 4 squares
8. Divide vegetable mixture evenly between squares of dough
9. Fold sides of dough in and place on a greased baking sheet seam side down
10. Sprinkle basil on top of each pocket
11. Bake at 350 for 20-30 or until the tops are golden brown

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Finals are this week!! Yay! I feel, very relaxed about them actually. Two of my classes I am already finished with and one of my other finals should be a piece of cake. So, I really only have two finals to be really worried about. I’m actually more nervous about the fact that I’m not more nervous about them! Shouldn’t I be freaking out, like I have been about all my other exams all semester?! I’m just ready for them to be ove-r

Today was a really productive day for Jeremy and myself. I studied for about 3-4 hours this morning and then came home and Jeremy and I cleaned out part of our basement. We have SO MUCH STUFF! We got probably 1/3 of the way finished, and it already feels better. Hopefully we will be able to finish it next weekend.

Tonight I made a dish out of one of Rachel Ray’s 30 minute meals books. Has anyone ever used any of her 30 minute recipes? I’ve made a few, and they always take way longer than 30 minutes. Rachel must have 5 arms to be able to get her meals done in 30 minutes!

Even though it took me 30 +60 minutes to make, this meal was delicious! Not quite the most “spring-like” meal, as it was pretty hearty, it fulfilled my one request: lots of veggies! The gouda in the potato pancakes was amazing. I loved the taste! It gave the dish a very rustic taste and feel. It was very nice. If you have longer than 30 minutes, its definitely worth it!

Winter Vegetable Stew (that tastes just as delicious in spring!)
Adapted from Rach!
Serves 4

2T olive oil
3 cloves garlic
1 pound crimini mushrooms, roughly chopped
1 medium zucchini, quartered lengthwise and cut into 1-inch peices
1 medium onion, chopped
Salt and freshly ground black pepper, to taste
1 can (15oz) chick peas, drained
1.5tsp. ground cumin
1 can (28oz) diced tomatoes
2T fresh rosemary, finely chopped

1. In a medium pot over medium heat, saute garlic and mushrooms in olive oil for 2-3 minutes.

2. Add zucchini and onion and season with salt and pepper. Saute 5 minutes

3. Add garbanzo beans, cumin, tomatoes, and rosemary. Bring to a bubble, reduce heat to low and simmer, 10 minutes (sorry for the blurry picture!).

Potato and Smoked Gouda Pancakes
Another one by Rach!
Serves 4

Olive oil for frying
2 pounds russet potatoes, peeled and shredded
Several dashes salt and freshly ground black pepper
1 small onion, grated
3T all-purpose flour
1 & 1/4 cups shredded smoked gouda, about 8 oz.

1. Heat a nonstick skillet over medium-high heat. Add a thin layer of olive oil, just enough to coat the bottom of the pan.
2. In a large bowl, combine potatoes, salt, pepper, onion, flour, and shredded cheese. Mix well.
3. Spoon piles of potato and cheese mixture into the pan, making 3 inch rounds.

4. Cook pancakes until golden and crispy, about 4 minutes on each side (I had a hard time with the pancakes sticking to the bottom of the pan, but found that if I gave them the full 4 minutes, it was easier to flip them).
5. Remove to warm platter and repeat

Arrange pancakes, 2 or 3, in a bowl. Ladle vegetable stew on top.

I hope everyone has a great week!

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Oh, hello, friends! Remember me? It’s been a while!

I started this blog during Christmas break when I didn’t have anything better to do (oh, except for planning my awesome WEDDING!). Since then, life has gotten a million times more busy and stressful. My classes (well, my 2 science classes) are extremely demanding and by the time the end of the day arrives, and I’ve finished studying for the day, I am exhausted, and blogging has been the last thing on my mind. So, until the semester is over, my blogs may be a bit more sporadic, probably happening on the weekends.

In other news… this happened at some point this week. The days are running together. It was, however, delicious no matter what day it happened. Please excuse my spider-esque hand crawling toward the plate.

Mother nature played a nice (?) little April Fools day prank on us today. I woke up to some white stuff on my car!

Ok, so we didnt actually get this much snow, but its the only snow picture I have

This week I made a loverly tomato scallion quiche. It felt nice and summery and tasted delicious! I ❤ quiches!

Tomato Scallion Quiche

2 cups chopped tomatoes
4 Scallions, chopped
1.2 tsp. Basil
1 tsp. Salt
1/8 tsp. Pepper
1/2 tsp. Sugar
1/2 cup grated Swiss Cheese
1/2 cup grated Cheddar Cheese
2 eggs, slightly beaten
2 tablespoons flour
1 cup evaporated milk

Preheat oven to 375

Prepare a 9″ pie shell. Bake for 10 minutes

Place the tomatoes in the shell and sprinkle with basil, salt, pepper, and sugar. Top with scallions

Sprinkle cheese on top

Combine eggs, flour, and evaporated milk and pour over cheese. Bake at 375 for 40-45 minutes of until set.

Happy Friday!

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I am a fan of spring, I really am, but these last few weeks… omg! I just want the weather to decide if its going to be warm or FREEZING cold! Sunny and 65 or 30 and snowing. PLEASE DECIDE MOTHER NATURE!! ugh. This morning there was snow on my car, a few days ago I was sweating in a long sleeve tshirt. Not cool.

In an effort to speed spring up, I decided to make a fabulous stuffed peppers dish that always reminds me of summer. Plus, each serving contains TONS of veggies. LOVE IT!

I’m so glad today is Thursday! I was super tired at the beginning of the week, but today, I felt great! No idea why, isnt it usually the other way around? Either way, tomorrow is Friday! YAY!

I’m obviously, really excited! I feel like my head looks really small in this picture…

Oh, hello, kitten (Jeremy and I greet her like that at LEAST 50 times a day)

I told Jeremy to do something interesting for the camera. He proceeded to flex. Typical.

This could EASILY be made vegan by omitting the Parmesan.

Mexican Stuffed Peppers
Serves 4

4 Peppers, colors of your choice, cut off tops and de-seed
1/3 Cup Onion, Chopped
2 cloves garlic, minced
2 cups tomatoes, chopped
1 jalapeno pepper, de-seeded and minced
2T fresh parsley, chopped
1T fresh oregano, chopped, or 1tsp. dried
1/2tsp. salt
1 bay leaf
2 cups corn
1.5 cups cooked black beans, drained and rinsed
1 cup Quinoa, cooked
1.25 cups parmesan cheese

1. Cook Quinoa according to package
2. In a medium pan, saute onions and garlic in 1T of oil

3. Add tomatoes, jalepeno, parsley, oregano, cumin, salt, and bay leaf to pan and cook, 5 minutes. (How amazing does that look?!)

4. Add corn and black beans, simmer for 10 minutes
5. Remove from heat and add Qunioa

6. Place peppers in an oven proof dish so that they stand upright. Stuff peppers with vegetable mixture
7. Sprinkle parmesan cheese on top of peppers and bake at 350 for 20 minutes.

YUM! These are SO good! Simple flavors, yet delicious and undeniably SUMMER! Make them, please!



Completely off topic: Does anyone else think that white wine and popcorn go really well together?

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The Swiss Chard looked so lovely this weekend at the grocery store, I could not pass by it. I love how hearty Swiss Chard is. Not to mention that its full of vitamins, minerals, and phytonutrients. I quickly decided that I wanted to incorporate it into a pasta dish. I had grandiose ideas of a pasta dish with lots of different vegetables, textures, and colors but realized that what I really wanted to do was just keep it simple. I decided to add the Feta at the end… becuase… well, Feta makes everything better. I was happy with how this meal turned out. Simple, delicious, QUICK, and healthy. Perfect for a random tuesday night

Swiss Chard, Tomato, Feta Pasta
Serves 4-6

1 box of your favorite pasta, I used Whole Wheat penne
1 bunch swiss chard, stems cut into 1/2-1 inch peices, leaves torn into  1 inch peices
1 14.5 can diced tomatoes
1 medium shallot, minced
1T olive oil
Splash of balsalmic vinegar
Salt and Pepper to taste

1. Chop up your loverly swiss chard!
2. Boil water in a large pot and prepare pasta according to box instructions
3. Saute shallot in olive oil, just until soft

4. Add chard stems and saute until tender

5. Add diced tomatoes, including juice, heat through
6. Add splash of balsalmic vinegar
7. Add chard leaves a handful at a time, allowing them to wilt
8. Stir into Pasta, top with Feta cheese

As you can tell, I looove me some Feta! 😉

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Pesto Pizza

My Sunday started out with me heading in to work to do homework for about 3 hours. Bleh times a million. Then I headed to the grocery store to do our shopping for the week which was probably one of the worst decisions I have ever made. I totally forgot that it was Super Bowl Sunday. I guess that shows how much I’m invested into it. Yeah, the store was packed. I kept shopping though because I didnt feel like going home and then going back later.

I’ve been craving pesto all week. Should I made pesto pasta? Pesto and fresh mozzarella paninni? Then it hit me… PESTO PIZZA! Making pizza on Sundays is somewhat of a tradition for me. I love to make my own crust and only really want to take the time on Sundays, when I know I have the time to let it rise.

After I got home from the grocery store, I snacked on some artichoke dip leftover from our wedding! Jeremy’s mom brought it for us yesterday. It was fantastic and I was glad Jeremy’s mom saved it for us, becuase I really didnt eat that much at our reception, I was too busy talking to everyone!

A little bit later, I made the pizza dough and set it aside to let it rise. While it was rising, I made granola bars to take to school for the week. I was loving these granola bars last week. They are roughly 100-150 calories per bar and satiate my appetite for a few hours… which is important during my 7 hour stretch of classes on Mondays!

Soon after I was done making the granola bars, it was time to roll out the pizza and add the pesto, onions, and cheese!

Oh it was deelicious! And pizza is always appropriate for Super Bowl Sunday (if you are, in fact, celebrating Super Bowl Sunday). I also got to use our pizza stone for the first time! I really liked how the dough turned out on the stone. I’ll definitely be using it more!

When making my pizza dough, I like to pre-bake it before putting topping on, depending on how much time you have, you can probably just put your toppings on right away.

Whole Wheat Pizza Dough
Makes 1 pizza

3/4 cup plus 2T lukewarm water
1 package active dry yeast
1t. sugar
1/2t salt
1 cup whole wheat flour
1 cup bread flour, or all purpose flour (Or you can use white whole wheat flour, like I did!)
2T yellow cornmeal

1. Stir water, yeast, sugar, and salt in a large bowl, let stand until the yeast has dissolved, about 5 minutes.
2. Stir in whole wheat flour, bread flour (or all-purpose flour, of white whole wheat flour) and cornmeal until the dough begins to come together
3. Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes
4. Place the dough in an oiled bowl and turn to coat. Cover with a clean towel and set aside in a warm place until doubled in size, about 1 hour
5. Preheat oven to 350 degrees
6. Roll out dough and prebake for 17 minutes
7. Add the toppings and bake again for 20 minutes

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My house smells so good right now! I’m making granola! In full disclosure, I’m pretty sure that my house is saturated with the smell of cinnamon because I mistakenly doubled the amount of cinnamon I added. Oops. Oh well… I love cinnamon, so I wasnt too worried.

Granola is one of my favorite things to eat for breakfast. I love it with plain yogurt and fruit. Yum!

Mountains of oats!

Look at alll that cinnamon!

Oh MAN I love granola!

I’m sitting here watching Oprahs Australian Adventure. How amazing. I want to go to Australia! I’m pretty sure that if I was given a free trip as amazing as the one Oprah gave her viewers… I would just be crying tears of joy about everything that would be happening. Oh man… and now some guy just proposed to his girlfriend. Underwater. In Australia. Tears. Seriously, when did I become so sappy??

Makes about 2 1/2 quarts.

6 cups flaked or rolled oats
2 cups oat bran
1/2 cup flax seeds, coarsely ground
1/2 cup coconut, flaked or shaved (optional)
1 cup chopped nuts of your choice
1/2 to 1 teaspoon freshly grated nutmeg (to taste)
2 to 3 teaspoons ground cinnamon (to taste)
1/2 to 3/4 teaspoon salt (optional)
1/3 cup canola oil
1/2 cup mild honey, such as clover
1 tablespoon vanilla
1 to 2 cups raisins (optional)

1. Preheat the oven to 325 degrees. Line two baking sheets with parchment. Toss together all of the dry ingredients except the raisins in a very large bowl. Combine the oil, honey and vanilla in a saucepan or in a measuring cup, and warm over low heat or heat at 50 percent power in a microwave. Do not let the mixture come to a simmer. Stir into the dry ingredients. Stir to coat evenly.

2. Spread the granola mixture on the sheet pans, and bake for about 45 minutes to one hour until golden, stirring every 10 to 15 minutes and switching the pans from lower to middle racks. Remove from the heat, stir in the raisins if using, and allow to cool on the pans. Store in well sealed jars, bags or containers.

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