Category Archives: Vegetarian

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Macaroni Salad

I seriously can not believe that I haven’t shared this recipe yet!  My aunt Janette is an amazing cook (as I have said before!) and this recipe is so simple and so delicious!

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So easy too! Everything can be kept on hand for those last minute get togethers!!!

Macaroni Salad
 
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Macaroni Salad
Author:
Serves: 8-10
Ingredients
  • 1 lb salad macaroni
  • 6 eggs
  • 3 pickles
  • 1 bunch green onions
  • 2 cups sour cream
  • 2 cups mayo
Instructions
  1. Bring a big pot of water to a boil.  Add salt, then the macaroni and eggs.  Cook per directions on package of macaroni (don't worry the eggs will turn our perfect).  Drain the macaroni, and fish out the eggs.  Rinse the macaroni with cold water.  Peel the eggs.
  2. In a food processor roughly chop the green onions, pickles, and eggs.  You want fine pieces but not puree.  Place egg mixture in a bowl with the sour cream and mayo.  Mix well.  Stir in macaroni.  It will seem a little soupy but with thicken up in the fridge.  If you want you can add a little pickle juice with the sour cream and mayo.  Refrigerate until ready to eat.
  3. Eat!

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Watermelon Salad

So, this year I got one watermelon from my garden.  One.  Not sure if the cost of water and the starter, not to mention all of the tender loving care, was worth it.

So what did I do with said watermelon?  Made this salad.

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It’s more of a method than a recipe really.

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But, boy is it delicious.

Watermelon Salad
 
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Watermelon Salad
Author:
Serves: 4
Ingredients
  • 2-3 cups cubed watermelon
  • 4-5 cups arugula
  • ½ cup crumbled feta cheese
  • ½ cup balsamic vingar
  • salt and pepper to taste
Instructions
  1. Place vinegar in a small saucepan, and reduce to about 3 tablespoons.
  2. Arrange the arugula, watermelon, and feta on a serving dish.  Drizzle with reduced vinegar.  Season with salt and pepper.
  3. Eat!

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Summer Spaghetti

I still have a few lingering tomatoes, how about you? Also, the weather here in Southern California hasn’t gotten the memo that it is supposed to fall, so summer eating is still in full swing at my house.  Who wants to eat a heavy meal like chili or a casserole when it is still 100 degrees outside???

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This a simple and easy pasta dish that my mom has been making for years.

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I happened to have three different colors of tomatoes, but you don’t need them.  All of one color is totally fine.

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The whole family loves this pasta dish, even my cute nephew!  (Who doesn’t eat a darn thing!)

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The tomatoes, with fresh basil, garlic, and lemon juice….you can’t go wrong!

Summer Spaghetti
 
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Summer Spaghetti
Author:
Serves: 4-6
Ingredients
  • 1 lb spaghetti or angel hair pasts, cooked per package directions
  • 6 large tomatoes
  • ⅓ cup fresh parsley
  • ⅓ fresh basil
  • ¼ cup lemon juice
  • 3 tablespoons extra virgin olive oil
  • 2 cloves of garlic, finely grated or minced
  • salt and pepper to taste
Instructions
  1. Dice the tomatoes and drain for at least one hour. Combine the rest of the ingredients, then toss with the tomatoes and pasta.
  2. Eat!

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Roasted Vegetable Enchiladas

I don’t know why sometimes enchiladas get a bad rap.  They don’t have to be full of cheese and swimming in a high calorie sauce.  These roasted vegetable enchiliadas are sure to hit the spot and cure any craving for a gooey and cheesy enchilada.

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Start by chopping up some veggies and throwing them on a sheet pan.  I used bell pepper, zucchini, carrots, and onion.  Toss them with extra virgin olive oil and roasted them off until tender and light brown.  About 400 degrees for 20 minutes.

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This a great little trick that I always do….put some sauce down in your pan first before anything else so nothing sticks.

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Layer in your tortillas,

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cheese,

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roasted veggies,

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olives and roasted green chilies,

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more tortillas, and then a layer of sauce. Repeat with more cheese, veggies, olives, green chilies, ending with tortillas,  Pour over the remaining sauce.

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Top with cheese, cover at bake at 350 for 30 minutes.

Yummy!

Roasted Vegetable Enchiladas
 
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Roasted Vegetable Enchiladas
Author:
Serves: 8
Ingredients
  • 18 corn tortillas
  • 3 cups various roasted veggies
  • 1 small can sliced black olives
  • 1 small can diced green chilies
  • 1 big can enchilada sauce, red or green
  • shredded cheese, the mexican blend
Instructions
  1. Preheat oven to 350 degrees.
  2. Pour a little bit of enchilada sauce into the bottom of a 9x13 baking dish.  Cover with 6 corn tortillas. Cover with cheese.  Top with half of the veggies, half the olives, and half the green chilies. Spoon a little bit of sauce over.  Repeat, ending with a third layer of tortillas. Pour over the remaining sauce being sure to cover all exposed areas of tortillas.  Top with a thin layer of cheese.
  3. Cover with foil and bake for 30minutes.
  4. Eat!

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Caprese Salad

My summer garden is in full swing which means I have tomatoes coming out of my ears!!!

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I know there a million ways to eat Caprese Salad, but this is how I do it!

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I also planted purple basil in my garden this year and I think it is so beautiful against the bright red of the tomatoes and the milky cheese.

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And you’ve got to love cute models like these! (And no she is not hurt, just playing pretend!)

Caprese Salad
 
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Caprese Salad
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Ingredients
  • Sliced tomatoes
  • Sliced mozzarella cheese
  • Basil leaves
  • ⅓ cup balsamic vinegar
  • salt and pepper to taste
Instructions
  1. Arrange the slice tomatoes, cheese, and basil on a serving dish.  Sprinkle with salt and pepper.
  2. Place balsamic vinegar in a small saucepan and reduce by half.  Drizzle over the salad.
  3. Eat!

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Low Calorie Cream of Wheat

So summer is in full swing at my house!  If you’ve been reading my blog for a while you know that I used to teach special education, so this whole working thru the summer thing is new to me!  I keep feeling like I’m on summer break and not keeping up with my blog!

Any ways, enjoy this healthfied version of cream of wheat!

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I find myself making cream of wheat quite regularly for my children, and then I eat way too much of it!

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So I figured out a why to make it much lower in calories yet still decadent and delicious! Don’t forget the vanilla extract!  It’s key!

Low Calorie Cream of Wheat
 
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Low Calorie Cream of Wheat
Author:
Serves: 4
Ingredients
  • 4 cups unsweetened almond milk
  • 1 cup coarse ground wheat
  • 1 teaspoon vanilla
  • stevia to sweeten
  • fresh berries of your choice to top
  • Instrutions
  • Bring the almond milk to just a simmer over medium high heat, and then slowly whisk in the ground wheat.  Stir constantly until thickened, about 5 mins. Remove from heat and add vanilla and stevia.  Pour into bowls and top with berries.
  • Eat!

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Banana Bread

Now I know that everyone has a recipe for banana bread, but this one is a little healthier and uses your freshly ground wheat!

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I used all brown sugar in this bread too because, well, I love brown sugar.  I feel like it adds a richness to baked good you just can’t get from white sugar.

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You will love this recipe.  My kiddos get so excited when I make banana bread it never lasts long in my house!

Plus, it seems I always buy too many bananas so this is a great use up for those brown speckled ones and frozen bananas also work great in this recipe.

Banana Bread
 
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Banana Bread
Author:
Serves: 24
Ingredients
  • 1¼ cup brown sugar, lightly packed
  • ½ cup butter
  • 2 eggs
  • 3 ripe bananas, mashed
  • ½ cup buttermilk
  • 1 teaspoon vanilla
  • 1½ whole wheat flour
  • 1 cup all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
Instructions
  1. Preheat oven to 350 degrees. Move oven racks so tops of loaf pans are in the middle of the oven.  Spray 2 loaf pans with non stick spray and set aside.
  2. In a medium bowl cream together the butter and sugar until fluffy. Mix in bananas, buttermilk., eggs, and vanilla.  Stir in soda and salt, and then mix in the flours.  Divide evenly between the two loaf pans.
  3. Bake for 1 hour or until a toothpick inserted in the middle comes out clean.
  4. Let cool in pans for 10 mins and then remove from pans and cool on wire rack.
  5. Eat!

Recipe adapted from here.

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Homemade Cream of Wheat

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(This is RT, my four and half year old)

My four year old (four and half if you ask him) only eats orange chicken (it has to be the frozen kind from Trader Joe’s), sprinkle donuts, chocolate milk, and cream of wheat (maple brown sugar please).  Well, I’ve tried my hand at homemade orange chicken (it was gross and too much work), I would rather buy the donuts, so that left trying to make cream of wheat from scratch.

Can you even do that??? Yup, and it is super easy too.

First things first.  You need coarse ground wheat.  Which, lucky me, my grandma has a wheat grinder! Plus, tons of wheat in her food storage.  Double score!

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Look at that tub of wheat!

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Roasted Summer Vegetables

Hello there!  Sorry for the radio silence last week.  I got a freelance job through eBay writing some guides for them.  You can check them out here. Be sure to like them or comment on them so I can do some more!

Anywho, I missed this little blog of mine and you guys of course!

My summer garden is in full swing, which means I have summer squash coming out of my ears.  What is a good way to use it up?

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Roast it off.  I roast big batches of vegetables and then eat them all week!

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For this batch I used yellow squash, carrots, onions, and asparagus.  I just used whatever I had in my fridge.

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Drizzle with a little extra virgin olive oil and some salt and pepper and you are golden.  

Roasted Summer Vegetables
 
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Roasted Summer Vegetables
Author:
Serves: 4
Ingredients
  • Any combination of vegetables of your choosing, I used yellow squash, onion, carrots, and asparagus
  • Extra virgin olive oil
  • Salt and pepper
Instructions
  1. Preheat oven to 450 degrees.
  2. Cut up your vegetable to bite size.  The smaller they are the faster they cook.
  3. Drizzle with a little oil and sprinkle on some salt and pepper.  Toss with your hands so everything is coated.  Roast for about 20 minutes, but the time will depends a lot on how big you cut your vegetables. They will be fork tender and be starting to brown a little bit.
  4. Eat!

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Roasted Blueberry Eton Mess

One last blueberry recipe coming at you this week using up the rest of my blueberries from Gourmet Trading! Seriously guys, if you ever see them in your local grocery store (I’ve even seen them at Trader Joe’s!) be sure to pick up a couple of pints or twenty.  They are that good.

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Have you ever tried roasted blueberries or any berry for that matter?  It takes them to a whole other level.

I sprinkled mine with some lemon sugar before roasting them off.

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