Bruschetta

1 carton heirloom tomatoes, diced

fresh mozzerella cheese

1 french baguette

3 tablespoons olive oil

8 fresh basil leaves, chopped

1/4 teaspoon pepper, more to taste

1/2 teaspoon salt, more to taste

1 small garlic clove

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1. Set oven to broil. Slice half of the baguette into 8-10 pieces. Place bread onto a baking pan lined with aluminum foil. Drizzle each piece with a little bit of olive oil.

2. Mix tomatoes, olive oil, garlic, salt and pepper into a small mixing bowl and set aside.

3. Slive mozzerella in 1/4 inch pieces. They should be about the same size as the bread. Place cheese on top of bread. Sprinkle with a little salt and pepper.

4. Broil the bread and cheese in the oven for about 4-5 minutes, until cheese is just starting to melt. Add basil to tomato mixture and toss.

5. Remove bread pieces from oven and top with tomato and basil mixture. Place back into the oven for 2-3 minutes.

6. Remove and enjoy! I made these for dinner last night with a light salad. It was a perfect way to start a very busy week!!

Tostones

In December, I tried to make a traditional Venezuelan dish for my Spanish class. The meal consisted of arepas, black beans with fire-roasted tomatoes, rice, and plantains. I sauteed the plantains in olive oil.... let's just say, I should have done a little more research. My sweet Spanish teacher shared her traditional Cuban method of making twice-fried plantains; with her advice and a little help from youtube, my husband and I had delicious tostones this weekend!

2 plantains

2 cups vegetable oil

salt

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1. Peel plantains and slice into 1 inch pieces.

2. Heat vegetable oil in a medium skillet (oil should be about 325 degrees). Place plantains into skillet and cook for two minutes. Flip plantains and cook for another two minutes.

3. Remove from skillet and drain excess oil with paper towels. Using saran wrap and a flat object (i used the bottom of a bowl), flatten the plantains until they are about half of their original width.

4. Place plantains back into the skillet and fry for four minutes on each side.

5. Remove and cool.

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image from laylita.com

To-Go-Ware

I'm very happy about the new addition to my lunch.

Vegetarian Lasagna

Every once in a while, I give tofu another try. We have a love/hate relationship. Actually, I've only loved it once.... in a taco dish that I plan to share as soon as it's mastered. Until then, this tofu recipe does not disappoint!

26-oz jar natural pasta sauce

8-oz package lasagna noodles

16-oz package soft tofu, well drained and mashed with fork until smooth

5 cups fresh vegetables (broccoli, cauliflower, zucchini), sauteed

8-oz package shredded mozzarella cheese

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1. Cook lasagna noodles according to package directions. Drain.

2. Preheat oven to 350 degrees. Spread a thin layer or sauce over the bottom of a 13X9-inch glass or ceramic baking pan. Top with layer of lasagna noodles. Gently spread 1/3 of the mashed tofu over noodles, then top with 1/3 of the remaining sauce.

3. Sprinkle about 1/3 of the vegetables over the sauce, the top with 1/3 of the cheese. Repeat layering twice, beginning with noodles and ending with cheese. (Sprinkle with breadcrumbs and some parmesan, if you'd like!)

3. Cover with foil and back 35-40 minutes. Uncover and continue baking until cheese is golden, about 5 minutes.

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per serving (8): 206 calories, 14 grams protein, 8 grams fat, 2 grams fiber

recipe and image from vegetariantimes.com

Roasted Pear Salad

2 concorde or barlett pears, halved and cored

2 teaspoons balsamic vinaigrette

2.5 ounces soft goat cheese, cut into 4 slices

4 cups spinach

1/2 small red onion, thinly sliced

1/4 cup chopped toasted (candied) walnuts

olive oil

for vinaigrette:

2 medium garlic cloves, minced

1 teaspoon dijon mustard

3 tablespoons balsamic vinegar

1 teaspoon thyme

3/4 cup extra virgin olive oil

sea salt and black pepper

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1. Preheat oven to 325 degrees. Place pear halves cut-side up in a baking dish. Spoon 1/2 teaspoon balsamic vinegar into each pear half. Top with goat cheese slice and lightly drizzle with oil. Bake pears 30 minutes, or until cheese begins to brown.

2. To make the balsamic vinaigrette, combine the garlic and dijon mustard in a small bowl or measuring cup. Add the balsamic vinegar and thyme. Pour the olive oil in a steady stream, stirring with a whisk until emulsified. Season with salt and pepper.

3. Divide the spinach among four plates (or two and save two pears for later... they are SO good!). Sprinkle with onion and walnuts. Top each salad with a pear half and dress salad with balsamic vinaigrette.

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image from vegetariantimes.com

recipe adapted from vegetarian times

Broccoli Pesto Pasta

broccoli pesto:

1/4 cup pine nuts

12 basil leaves, chopped

florets of 1 head of broccoli

2 tablespoons garlic

1/2 cup parmesan cheese

1/2 teaspoon salt

1/2 teaspoon pepper

3/4 cup extra virgin olive oil

1 lemon

pasta:

1 pound penne pasta

1 small onion, julienned

1 carton baby bella mushrooms, quartered

1/2 pint cherry tomatoes, halved

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1. Place the pine nuts, broccoli florets, and garlic into a food processor. Process for 30 seconds. Add the basil leaves, lemon juice, salt, and pepper. With the processor running, stream the olive oil into the mixture until pesto is finely pureed. Add the parmesan and process for one minute.

2. Bring a large pot of water to a boil. Cook the penne according to package directions, about 12 minutes.

3. While the pasta is cooking, add the onion, mushrooms, and tomatoes to a medium skillet. Saute until vegetables are soft, about 10 minutes.

4. Drain pasta and return to pot. Stir in broccoli pesto. Toss pasta with vegetables and serve warm.

Chopping Onions

My husband took this picture as he walked into our kitchen one day.

When I first started cooking in college, I could cut onions without shedding a tear. They did not bother me at all. Just a few years later, I cannot touch an onion without tears streaming and mascara running down my face. And we LOVE onions. I chop them so often.

For now, the swimming goggles are my best friend.

ANY ADVICE??

Vegetarian Ribollita

1/4 cup extra virgin olive oil

1 medium onion, diced

2 ribs celery, diced

1 medium zucchini, diced

2 carrots, peeled and diced

3 cloves garlic, chopped

1 sprig fresh rosemary

salt and pepper

1/2 head green cabbage

1 (15-oz) can diced tomatoes

1/2 cup fresh basil leaves, chopped

1 teaspoon dried marjoram

1 (15-oz) can cannellini beans

8-10 cups vegetable broth

4 cups cubed sourdough bread

1/2 cup shaved pecorino-romano

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1. In a soup pot, heat 1/4 cup olive oil over medium heat. Add the onions, celery, zucchini, carrots, garlic, and rosemary; season with salt and pepper. Cook until the vegetables are soft, about 10 minutes.

2. Add the cabbage, tomatoes, basil, and marjoram and season again with salt and pepper. Cook until cabbage is tender, about 10 minutes. Stir in the beans and vegetable broth. Adjust the heat to simmer for 20 minutes.

3. Remove the rosemary sprig. Stir in the bread, increase the heat to medium, and cook until the soup thickens, about 10 minutes. Season with salt and pepper. Ladle soup into bowls. Top with cheese and a little drizzle extra-virgin olive oil.

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recipe and image from foodnetwork.com

Lemon Fusilli

I apologize for the lack of posting. Atlanta received 5 inches of snow and my refrigerator was not prepared! My husband and I ate a lot of spaghetti while watching movies and I wouldn't change it for the world. Now that we're back to our routine, I have some new recipes to share!

1 tablespoon olive oil

1 tablespoon minced garlic (2 cloves)

1 cup heavy cream

1 cup milk

2 lemons

salt and black pepper

1 bunch of broccoli

1 pound dried fusilli pasta

1/2 pound baby arugula

1/2 cup freshly grated parmesan

1 pint cherry tomatoes, halved

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1. Heat the olive oil in a medium saucepan over medium heat. Add the garlic and cook for 60 seconds. Add the cream, the juice of two lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15-20 minutes, until it starts to thicken.

2. As the sauce thickens, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3-5 minutes, until tender but still firm. Drain the broccoli and run cold water to stop the cooking. Set aside.

3. Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to package directions (about 12 minutes). Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta.

4. Pour the hot pasta into a large bowl and add the arugula, parmesan, tomatoes, and cooked broccoli. Toss well, season to taste, and serve hot.

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recipe adapted from Ina Garten

image from foodnetwork.com

Beanball (Sandwich)

3 cups kidney beans, rinsed and drained

2 tablespoons soy sauce

2 tablespoons tomato paste

2 tablespoons olive oil, plus additional for frying

2 cloves garlic, grated or minced

1/4 teaspoon grated lemon zest

2/3 cup plain bread crumbs (panko)

1/2 teaspoon dried oregano

1/4 teaspoon dried thyme

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1. Preheat oven to 375 degrees.

2. Mash the kidney bean in a mixing bowl until no whole beans are left. A potato masher and fork work best. You don't want them to be completely smooth- you should still be able to recognize that they are kidney beans.

3. Add the soy sauce, tomato paste, 2 Tbsp. olive oil, the garlic, lemon zest, bread crumbs, and herbs, and use a fork to mix everything together until everything is well combined and firm.

4. Roll the bean mixture into walnut-sized balls (12-15). Be careful not to roll them too big; smaller makes for the best texture.

5. Put them in a large skillet over medium heat. Lightly coat the pan with olive oil. Cook for about 10-15 minutes, tossing them often, until browned on both sides. Transfer the beanballs to a baking sheet and place in the oven for 10-15 minutes. Toss with marinara sauce and bake for an additional 5-10 minutes.

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The recipe I used suggested that these beanballs be served with pasta, but I decided to build a beanball sandwich. My husband is always nervous when I completely replace meat in a dish with something like tofu or beans, so he was very unsure about the beanball sandwich. After the beanballs were done baking in the oven, I cut a beautiful baguette in half and dug out some of the bread, so that the beanballs and cheese would have a place to rest. I placed the bread, crust-side down on a baking sheet. On the bottom of each half, I placed 4-5 beanballs with extra marinara on top. On the top halves, I placed some mozzarella cheese and a sprinkle of parmesan cheese (without the cheese, this would be a great vegan meal). Then I broiled in the oven until the cheese melted and the bread toasted (about 5 minutes). After broiling, assemble the sandwich.

These sandwiches were YUMMY. My husband was scared to take a bite, but at the end of our meal, his plate was empty.

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Recipe from Veganomicon

Image from limsakdakul.com

Flour Tortillas

2 1/2 cups all purpose flour

scant 1/2 cup vegetable shortening

1 teaspoon salt

1 cup warm water

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1. In the bowl of a mixer, place the flour, shortening, and salt. Beat until crumbly, about three to five minutes. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about three minutes.

2. Divide the dough into three pieces. Roll each into a ball and place on a baking tray or cutting board. Cover with a towel and let rest at room temperature at least fifteen minutes or up to one hour.

3. Cut out eight 12 inch squares of parchment paper for stacking the tortillas. On a lightly floured board, roll each ball into a ten inch circle, and transfer to a paper square. Stack on a baking tray or platter and refrigerate until cooking time. Uncooked tortillas can be kept in the fridge, wrapped, for up to two days.

4. To cook, heat a dry griddle or skillet over medium heat. Carefully, peel off the paper and cook the tortillas, one at a time, until puffy and slightly brown, about 30 to 45 seconds per side. Set aside to cook slightly on a towel lined platter. Keep tortillas wrapped in a towel for warmth.

These tortillas are DELICIOUS. My husband and I love to make homemade tortillas for tacos and quesadillas!

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recipe from food network.com

image from gourmet.com

Sweet Corn Soup

6 large ears sweet yellow corn

2 bunches of scallions

3 tablespoons unsalted butter

1/4 teaspoon hot sauce (sriracha, jalapeno)

finely sliced granny smith apple or basil, for garnish

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1. Cut the corn kernels from the cobs to get five cups. Chop the white and light green parts only of the scallions to get 2/3 cup.

2. Melt the butter in a 4-quart pot. Add the scallions and cook over medium heat for three minutes. Add 1/2 cup water and bring to a boil. Add the corn, five cups of water, and two teaspoons salt. Bring to a rapid boil and reduce heat. Cover and simmer until tender, fifteen minutes. Cool five minutes.

3. Puree the soup in batches in a blender or food processor until very smooth. Pass through a sieve, pressing down hard on the solids; discard the solids.

4. Reheat the soup, adding hot sauce and salt to taste. Garnish.

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recipe from radically simple

image from hammertime.com

Strawberry Muffins

1 1/2 cups sliced strawberries

1/2 cup plus 1 tablespoon sugar

1 1/4 cups all-purpose flour

1/2 cup whole-wheat flour

2 teaspoons baking powder (non-aluminum)

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1 cup low-fat buttermilk (i've used soy milk or 2% milk)

1/4 cup light olive oil or vegetable oil

1 large egg

1 teaspoon pure vanilla extract

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1. Preheat oven to 400 degrees. Line a standard 12-cup muffin tim with paper liners. Toss together strawberries and 1/3 cup sugar. Using a potato masher (or a fork), lightly mash berries; set aside.

2. In a large bowl, whisk together flours, baking powder, baking soda, salt, and cinnamon. In a glass 2-quart measuring cup or a medium bowl, combine milk, oil, egg, and vanilla. Whisk to combine.

3. Make a well in the center of the flour mixture and pour in the milk mixture and the berry mixture (with juice). Fold just until combined. using an ice cream scoop, divide the batter among the muffin cups. Sprinkle the tops with remaining sugar.

4. Bake until a toothpick inserted in the center of a muffin comes out clean, about 17 minutes. Cook 5 minutes in the pan, then transfer muffins to a wire rack to cool completely.

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Recipe and Image from Whole Living Magazine

Per Serving: 152 calories, 1 gram saturated fat, 4 grams unsaturated fat, 23 grams carbohydrate, 3 grams fiber, 1 gram protein

Vegetarian Chili

Ingredients:

1 (28-oz) can diced tomatoes

4 cups low sodium vegetable stock

1 can black beans

1 can cannellini beans

1 can red kidney beans

1 cup chopped onion

1 green bell pepper, diced

1 jalapeno, diced

2 tablespoons chili powder

2 tablespoons oregano

2 teaspoons cumin

2 teaspoons coriander

1-2 teaspoons hot sauce

1/3 cup couscous

salt and pepper to taste

monterey jack cheese

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1. Using 2 tablespoons of olive oil, saute onion, bell pepper, and jalapeno in a stockpot over medium heat for five minutes. Add all other ingredients, except couscous, to the pot.

2. Cook chili on high for 3-4 hours or low for 6-8 hours.

3. Add couscous 5-10 minutes before serving. Top with monterey jack cheese.

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image from myrecipe.com

Avocado-Dressed Potatoes

Ingredients:

1 bag of small red potatoes

Avocado Vinaigrette:

(Salad Dressings by Jessica Strand)

2 medium garlic cloves

1 teaspoon dijon mustard

1 1/2 teaspoons balsamic vinegar

2 1/2 teaspoons fresh lemon juice

dash of worcestershire sauce

1 avocado, peeled, pitted, and sliced into quarters

dash of cayenne pepper

1/2 teaspoon sea salt

3/4 cup virgin olive oil

1 teaspoon lemon zest

freshly ground black pepper

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1. Cut red potatoes into halves and/or quarters. Place potatoes into a large pot of water. Bring to a boil. Cook potatoes for about 20 minutes, until tender. The potatoes should be cooked to the point that they could be easily mashed.

2. For the vinaigrette, put all the ingredients except the olive oil, zest, and black pepper into a blender or food processor fitted with a steel blade. Blend. Add the olive oil in a steady stream until the dressing emulsifies. Transfer to a medium bowl. Fold the zest in with a large spoon. Season with pepper.

3. Pour the potatoes into the bowl containing the vinaigrette. Gently toss.