Tuesday, February 21, 2012

Nutty Granola

Yep the date is off on my camera! LOL  I just made this on Monday.  This was so delicious!  My friend said it tasted like Quaker Granola and that was a huge compliment since it's my favorite kind! (and hers too!)  :)

You can add raisins, dried cranberries, etc. to this recipe - I put in what I like... so have fun with it!

You'll need:

3 cups rolled oats (not instant)
1/4 cup melted coconut oil (I used organic virgin coconut oil) *you can use regular cooking oil
1/2 cup pure maple syrup
1/4 cup chopped pecans
1/4 cup chopped almonds
1/4 cup chopped cashews
1/4 cup chopped walnuts
3 heaping tablespoons flaxseed meal
3/4 cup sweetened shredded coconut
1/4 tsp. cinnamon
1/4 tsp. salt

Preheat oven to 250 degrees.  Line a baking sheet with non-stick aluminum foil or parchment paper.  (you can also use a non-stick baking sheet, but I would still spray it with a non-stick spray. 

Put the rolled oats in a large bowl and add in the salt, cinnamon and flaxseed meal and mix well. Now add in the coconut oil and make sure all the oats get coated well.  Next add in the nuts and coconut and combine with oat mixture.  Now add in the maple syrup and mix gently until combined thoroughly.

Place mixture on the baking sheet and bake for 30 minutes mixing every 10 minutes or so.  You want mixture to be toasted, but not very brown.  Enjoy!  It was wonderful with vanilla almond milk!

Monday, January 23, 2012

Barley Mushroom Burgers

Right out of the oven... nice and crispy!

Before the oven...

I am addicted to these burgers!  They are delicious and filling and everyone I've made them for just loves them!  I got the recipe from Vegetarian Times.  I sometimes top them with vegenaise or tzatziki sauce... or Hidden Cashew Ranch Dressing from fatfreevegan.com. http://blog.fatfreevegan.com/2012/01/hidden-cashew-ranch-dressing-plus-tips-for-eating-salads-when-you-really-dont-want-to.html   They're even good plain!  I baked them in the oven ... I put a little grapeseed oil on some non-stick foil and baked them at 350 until golden brown.

Here's the recipe:
Serves 6
1/2 cup uncooked quick-cooking barley

1 large egg, well beaten

1 cup low-fat ricotta cheese

1 cup shredded cheddar cheese

1 cup minced mushrooms

1/2 cup dried breadcrumbs

1/4 cup minced parsley

Salt and freshly ground black pepper  ***I add in granulated garlic as well


Cook barley according to package directions. Set aside.

Meanwhile, combine egg, ricotta cheese, cheddar cheese, mushrooms, breadcrumbs, parsley, salt and pepper. Stir barley into egg mixture.

Spray large nonstick skillet or griddle with cooking spray. When it is hot, spoon about 1/2 cup of mixture onto hot skillet; repeat until skillet is full, but take care not to overcrowd. Cook until golden, 5–7 minutes each side. Using spatula, turn “burgers” over carefully, and cook until mixture is firm and cheese has melted. Remove from skillet, and set aside. Repeat until mixture is used up. Serve.

Zucchini, Barley & Goat Cheese Bake

Before going into the oven:
Right out of the oven:
This is soo delicious!!  It's especially good the day it's made since the zucchini is nice and firm, but it's still very good afterwards as well.  The zucchini didn't turn into mush at all; I just had it for lunch (made this yesterday) and the zucchini held up very nicely.  I brought some in for my friend and she loved it as well! 

You'll need:

1 cup barley, cooked
5 small zucchini, diced
1/2 red onion, diced small
5 oz. goat cheese (more if you'd like), save a few tbsp. for the top of the casserole
3 tbsp. butter or margarine (I used Smart Balance), melted
1/2 cup grated pecorino romano cheese
1 egg, beaten well
1/2 cup Italian style bread crumbs
granulated garlic/salt/pepper, to taste

Preheat oven to 350 degrees. 

Mix the zucchini and onion with the melted butter.  Next add in the barley and combine well.  To that, add the grated cheese, beaten egg, garlic, salt & pepper; mix well and then add in the bread crumbs.  Once all  is combined, fold in the crumbled goat cheese and put into a greased baking dish.  Top with reserved goat cheese.  Bake for about 30 minutes or until golden brown.  Enjoy!

Tuesday, September 13, 2011

Broccoli/Spinach & Goat Cheese Bisque

OMG - this is sooo good!  Don't let this horrible picture stop you from making this!  Rachael Ray had a recipe for a broccoli soup in her magazine and I just changed it and came up with this! :)

You'll need:

16 oz. frozen broccoli florets, thawed
10 oz. frozen spinach, thawed
2 russet potatoes, peeled and chopped
11 oz. goat cheese
8-10 cups of water (or you can use vegetable broth) (use 10 cups of water if it comes out too thick)
1/2 tbsp. granulated onion powder
1 tbsp. granulated garlic powder
1/8 cup orzo pasta, uncooked (optional)
salt to taste

In a large pot heat the water, broccoli, spinach, potato and spices for about 20 minutes or until the potatoes are soft.  Then add in the goat cheese in chunks and using an immersion blender - blend the soup until it's smooth and velvety.  Taste and add salt if needed.  Then add in orzo pasta and let cook until tender.  This soup is really easy and delicious!  Enjoy!

If you don't have an immersion blender, let soup cool down and use a regular blender or food processor.

Friday, September 9, 2011

Red Quinoa and Pistachios with Dijon Vinaigrette

 Sorry for the terrible cellphone pic!! :(

This is awesome and super simple!!!

You'll need:

1 cup red quinoa (cooked according to package directions)**in the cooking water I added 1 tsp. turmeric
1/2 cup pan-toasted pistachos, chopped coarsely
1 large garlic clove, minced
1 tsp. dijon mustard
3 tbsp. extra virgin olive oil
2 tbsp. red wine vinegar
salt to taste

Make the vinaigrette by whisking together the dijon mustard, garlic, salt, oil and vinegar; taste to see if you need more vinegar/oil.  I like a lot of vinegar so I'm heavy-handed with that and usually add a little more.  Put the cooked quinoa in a bowl and fluff with a fork, add in the vinaigrette and mix well.  Season with salt if needed; mix in pistachios.  Enjoy!

Red Quinoa & Spinach Bake

 You'll Need:

2 cups cooked red quinoa (which is 1 cup dry)
1 red onion, chopped fine
2 garlic cloves, minced
1/2 10 oz. bag of frozen chopped, leaf spinach (drained well)
1 1/4 cups Friendship cottage cheese (I'm particular with my cottage cheese - seriously it's the best one)
2 tbsp. sour cream (if you don't have it - leave it out)
3 tbsp. grated cheese
2 eggs
part skim grated mozzarella (to sprinkle on top - maybe 1/2 cup)

**this definitely needs some salt - quinoa is VERY bland. **I recommend adding some salt after the quinoa is cooked and taste.

Cook quinoa as per package directions... saute' onion and garlic in a little olive oil until soft... in a separate bowl combine cottage cheese, sour cream, grated cheese, spinach and eggs... then add in onion and garlic mixture; mix well. Add in quinoa and mix well again. Spray a pan w/ non-stick spray (I used an 8x8 pan) and put mixture in ... top with a sprinkling of extra grated cheese and mozzarella. Bake at 350 for 25 minutes or until set and golden brown.

This seriously tasted like a potato pancake to me.  :)  I hope you enjoy it!

Friday, September 2, 2011


Before going into the oven 
This recipe was posted at vegetarian_group@yahoogroups.com that I believe was from allrecipes.com.  These meatballs have a great texture and I had them dipped in BBQ sauce! :)

You'll Need:

4 eggs
1 cup shredded Cheddar cheese
1/2 cup cottage cheese
1/2 cup finely chopped onion
1 cup finely chopped pecans
1 teaspoon dried basil (I left this out)
1 1/2 teaspoons salt
1/4 teaspoon dried sage (I left this out)
2 cups Italian seasoned bread crumbs (next time I will cut this down to 1 1/4 cups)

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the eggs, Cheddar cheese, and cottage cheese until well blended. Mix in 1/2 cup onion, pecans, basil, salt and sage. Stir in bread crumbs and form the mixture into 2 inch balls, & place
them in a 9x13 inch baking dish.
3. Bake uncovered for 35 to 40 minutes in the preheated oven, until meatballs are firm.


Shroomy Baked Eggs

I make this every week for breakfast!  I lovvvve this!! In a non-stick 8x8 pan you take 2 small cartons of egg whites (you can certainly use whole eggs if you want!) and mix it with as many mushrooms as you like!  I add a little sea salt (you can also add a pinch of garlic powder too) and shredded mozzarella cheese and mix well.  Then I top it with a little more mozzarella cheese and bake it at 350 degrees for 30 minutes or until it's firm and lightly browned on top. 

Once it cools, I cut it into wedges and put it into containers so my breakfast is ready to go for my busy work week!  You can add anything you like to this - spinach, red bell peppers and onion (saute' first), feta - you name it! 


Cauliflower Scampi

This is one of my favorite meals... it makes a ton of food and is super simple!

You'll Need:

1 large of head of cauliflower, broken into florets & steamed until tender (you can use frozen if you had to)
1/4 cup Butter (is the best, of course!!) or Smart Balance/Earth Balance
2 tbsp. extra virgin olive oil
3-4 garlic cloves, minced
1 lb. pasta, shells work best or elbows, cooked according to box directions
sea salt

Saute' fresh garlic in a pot with butter and olive oil until very lightly browned; Add in steamed cauliflower and break up with a wooden spoon.  Mix together with garlic/butter.  Let cook 5 minutes and add in pasta and sea salt to taste; mix well.  Top with grated romano cheese.


Thursday, September 1, 2011

Lighter Eggplant Parmesan

Roasted Eggplant w/ Bechamel Sauce
 Topped with Ricotta and Sauce
Baked and Delicious!
This is from marthastewart.com

1 large eggplant (2 pounds), sliced 1/2 inch thick crosswise
1 tablespoon olive oil
Coarse salt and ground pepper
1 cup fat-free (skim) milk
3 tablespoons all-purpose flour
2 garlic cloves, minced
1 cup homemade or best-quality store-bought marinara sauce
1/2 cup grated part-skim mozzarella
1/3 cup grated Parmesan
***I added the addition of part skim ricotta cheese on top of eggplant pieces (soo good!)


1.Preheat oven to 450 degrees, with racks in upper and lower thirds. Arrange eggplant on two rimmed baking sheets. Brush eggplant on both sides with oil, and season with salt and pepper. Bake until golden brown and very tender, 20 to 25 minutes, turning slices and rotating sheets halfway through.

2.Meanwhile, make sauce: Off heat, in a medium saucepan, whisk together 1/4 cup milk, flour, and garlic. Gradually whisk in remaining 3/4 cup milk and 1/2 cup marinara sauce. Bring to a boil; reduce to a simmer, and cook until pink sauce has thickened, 2 to 3 minutes.  (I wasn't crazy about the bechamel sauce... next time I will just use regular marinara here)

3.Spread 1/4 cup marinara sauce in the bottom of a shallow 2-quart baking dish. Alternate layers of baked eggplant with pink sauce. Dollop with remaining 1/4 cup marinara sauce. Sprinkle with mozzarella and Parmesan. Bake on upper rack until browned and bubbling, 10 to 15 minutes.