Vegetarian Lettuce Wraps

SAUCE:
1/4 c. boiling water
1/4 t. sugar
2 T. rice vinegar
2 T. ketchup
2 T. soy sauce
 1 T. lime juice
1/4 t. sesame oil
1/2 t. fresh grated ginger

STIR FRY:
2 T. oil
1 box chicken-less strips from Trader Joe's, or any other substitute ( you can use 4 chicken breasts if you      
          want meat, or tofu if you like)
1 c. water chestnuts, drained and chopped
1/2 c. mushrooms, chopped
1/3 c. sliced green onions
2 t. minced garlic
3 T. soy sauce
3 T. brown sugar
1 t. rice vinegar
10 iceberg lettuce leaves

Combine sauce ingredients well; set aside.  Dice chicken-less strips, then stir fry in oil until heated through. If you are using uncooked chicken breasts, cut in small pieces and stir fry until they are cooked through.  Add all remaining ingredients (except lettuce) and stir fry until heated through.  Spoon into lettuce cups and drizzle with sauce.  Hot mustard and red chili paste can be added to the sauce according to taste.

**The key is to chop everything into tiny pieces!

Whole Wheat Pasta Bake

I needed a quick and easy meal for my busy night tonight.  This baked in the oven while I got dressed up for an 80s Murder Mystery Party at my house with the Young Women from church.

1 pkg whole wheat pasta
1 jar of your favorite pasta sauce (you can make homemade sauce if you have more time)
1 container fresh Ciliegne mozzarella from Trader Joe's, drained
shredded mozzarella
fresh basil (I didn't have any tonight)

optional: shredded zucchini, carrots, artichoke hearts, sun-dried tomatoes, fresh tomatoes, etc

Cook pasta according to package.  Spread about 1/4 of the jar of pasta sauce on the bottom of a 9x13" baking dish.  Pour in half of the cooked pasta (and vegetables if you're using them).  Top with Ciliegne mozzarella.  Add the rest of the pasta; cover with remaining sauce.  Sprinkle on shredded mozzarella.  Top with some fresh basil.  Cover with tin foil and bake at 350 degrees for 20-30 minutes.

You will love how the Ciliegne mozzarella melts all over!  Cheese on every bite.

Vegetable Crepes with Cheese Sauce

I created this recipe because I love crepes.  

The sauce comes from my Aunt for another recipe.

Don't crowd the mushrooms :)

I sauteed these in a little olive oil, butter, salt, and pepper 

My beloved crepe maker.  The crepes just fall off onto a plate. 

Lover Boy's crepes with cheese, broccoli, asparagus, mushrooms, and chicken 

Basic Crepe Batter

In a blender, liquefy
4 large eggs
1 1/2 c. milk
1 1/2 c. flour
1/4 t. salt

Let rest 30 minutes.
Meanwhile, prepare cheese sauce and fillings.


Cheese Sauce

1/4 c. butter (1/2 stick)
1/4 c. flour
2 c. milk
1 1/2 c. shredded cheddar cheese
1/2 t. dry mustard
1/4 t. salt
dash pepper

Melt butter with flour to make a paste.  Slowly add milk.  Add cheese and spices and heat until thickened.


Fillings


-shredded jack cheese
-steamed broccoli
-steamed asparagus
-sauteed mushrooms
-cooked chicken (for husband and kids)
-anything else that sounds good


Make crepes.  (I use my crepe maker.  We had one growing up that my mom would always use.  I helped make the crepes as I got older.  We got the one we have now as a wedding gift--they're the best!) Lay on fillings, roll up, and drizzle with cheese sauce.

***We make dessert crepes with the extra batter***
-strawberries
-sliced bananas
-any other berries
-whipped cream
-cinnamon and sugar
-Nutella
-jam
-ice cream
-chocolate sauce
-caramel
-coconut
-nuts
-THE POSSIBILITIES ARE ENDLESS!

SEPTEMBER 26- OCTOBER 2

MONDAY- Nephew's Birthday Party
TUESDAY- Vegetable Crepes and Salad
WEDNESDAY- Pasta Bake
THURSDAY- Lettuce Wraps and Brown Rice
FRIDAY- Eat Out
SATURDAY- Bean and Rice Burritos
SUNDAY- Pumpkin Black Bean Soup




TJs SHOPPING LIST
baby jazz apples
cantaloupe
iceberg lettuce (lettuce wraps)
romaine (salads and wraps)
mushrooms x 2 (lettuce wraps and crepes)
rosemary marcona almonds
pepitas (pumpkin soup)
baguette
jack cheese (crepes, burritos)
cheddar cheese (crepes)
chicken-less strips (lettuce wraps)
15 oz vegetable broth (soup)
1 can pumpkin (soup)
1 can black beans (soup)
cream (soup)
sour cream (soup and burritos)
milk (crepes)



WHAT I ALREADY HAVE THAT YOU MAY NOT...

VEGETABLE CREPES:
flour
broccoli
butter
dried mustard

PASTA BAKE:
everything from last week

LETTUCE WRAPS:
rice vinegar
ketchup
soy sauce
limes
sesame oil
fresh ginger
oil
water chestnuts
green onions
brown sugar

BURRITOS:
tortillas
black beans/refried beans
rice
salsa
avocados
tomatoes
onion

PUMPKIN BLACK BEAN SOUP:
onion
1 can diced tomatoes
curry powder
cumin
cayenne
chili powder

Dee Dee's Potato Soup

My dear friend Dee Dee made this soup for me one day for lunch when we were living in Utah.  It is so comforting in cool weather.  I have changed the recipe a tiny bit to make it vegetarian...

Tonight we are having some friends over for dinner.  We're enjoying this soup, biscuits, watermelon, and a mint brownie ice cream pie with whipped cream!

1 1/2 c. sliced green onions
1/4 c. water
5 c. cubed red potatoes with skins on
1 c. chopped carrots
1 t. salt
2 c. water
1/4 c. butter
1/4 c. flour
1/4 t. pepper
1 t. salt
4 c. milk or 2pts. cream

Saute green onions in water in a large pot.  Add potatoes, carrots, salt and 2 c. water.  Cook until bubbly; cover and simmer for 25 minutes.  Meanwhile, melt butter, flour, pepper, and salt in a saucepan.  Cook to make a paste.  Gradually add milk to flour mixture; cook until bubbly and thickened.  Carefully pour milk mixture into vegetable mixture.  Simmer until heated through.  Serve with shredded cheddar cheese.

Weekend Off

Lover Boy and I had a date night on Friday.  We ate at Mario's By the Sea in Dana Point.

On Saturday, Biggest had a late soccer game.  We were in charge of the treat.  We brought watermelon for half-time and Little Caesar's pizzas for after the game.  There was some pizza left over for dinner.  YAY, no cooking for me.

Jaryn's Pumpkin Chocolate Chip Pancakes

I have been in the mood for pumpkin lately.  More pumpkin recipes to come!

1 egg  

1 c. flour

3/4 c. milk 

1 T. brown sugar 

2 T. oil 

2 t. baking powder

1/4 t. salt

1/4 t. cloves

1/2 t. cinnamon

1/4 c. pumpkin

chocolate chips, as many as you like.

Preheat griddle or skillet to 375°. In a bowl, whisk egg until fluffy.  Beat in remaining ingredients. Let batter rest for 5-10 minutes.  Add some more milk if you like thinner pancakes. Grease griddle and cook.

Top with powdered sugar, butter, syrup, and maybe even whipped cream :)

My Mom's Broccoli Waldorf Salad

2 stalks broccoli

1 c. mayonnaise

2 T. red wine vinegar

2 T. sugar

3-4 green onions, chopped

1 c. golden raisins

1 c. salted Spanish peanuts

Cut broccoli into bite-size pieces.  Blend mayonnaise, vinegar, sugar, green onions, and raisins in a bowl.  Add broccoli and chill several hours.  Add peanuts just before serving.

**You can also add shredded carrots if you like.

California Club Pizza

1 pkg refrigerated whole wheat pizza dough from Trader Joe's
2 c. shredded mozzarella cheese
4 slices applewood smoked bacon, cooked and torn into pieces
1/2 head of iceberg lettuce, shredded
1/4 c. mayonnaise
2 roma tomatoes, diced
1 avocado, diced
salt and pepper to taste

Preheat oven to 450 degrees.  Lay pizza dough out on a floured suface to rest for 20 minutes.  Roll onto pizza pan.  Top with mozzarella and bacon (I only put bacon on 1/2 of the pizza since I don't eat it).  Bake for 8-10 minutes.  Meanwhile, mix lettuce, mayonnaise, and tomatoes in a medium-size bowl.  When pizza comes out of the oven, top with lettuce mixture, avocado and salt and pepper.

***You can always add grilled chicken as well.

Enjoy this fresh tasting pizza.

Night Off

We got invited to a barbecue tonight.  

That means no cooking for me!

We'll be enjoying veggie burgers and salads at my friends house.

WEEK OF SEPTEMBER 19-SEPTEMBER 25

MONDAY- Stir Fry with Brown Rice
TUESDAY- California Club Pizza
WEDNESDAY- Broccoli Waldorf Salad
THURSDAY- Pumpkin Pancakes and Fruit Salad
FRIDAY- Eat Out!
SATURDAY- Whole Wheat Pasta Bake
SOUPER SUNDAY- Dee Dee's Potato Soup




Shopping List
bacon (pizza)
bananas
green onions (soup)
baby jazz apples
cantaloupe
cuties
carrots (soup)
oranges (fruit salad)
grapes
berries
broccoli (stir fry and broc. salad)
zucchini (stir fry)
avocados (pizza, etc)
tomatoes (pizza, etc)
onion (stir fry)
bag of red potatoes (soup)
spanish peanuts (broc. salad)
golden raisins (broc. salad)
sparkling drink
whole wheat pizza dough
fresh Ciliegine mozzarella
whole wheat penne or bowtie pasta
marinara sauce
6-pack yogurt for kids
milk
orange peach mango juice


I already have...
Stir Fry:
-yellow squash
-asparagus
-carrots
-brown rice

Pizza:
-shredded mozzarella
-iceberg lettuce
-mayo


Broccoli Salad:
-red wine vinegar
-green onions
-mayo

Pancakes:
canned pumpkin
flour, etc
chocolate chips




Happy Shopping...

Parker's Split Pea Soup

I've already said before how much I love Ina Garten.  Here is another one of her recipes.

In the cookbook that I have of hers, the recipe is doubled.  I am going to freeze our leftovers for when Tiny comes and I do not feel like cooking.

Ingredients

• 1 cup chopped yellow onions
• 2 cloves garlic, minced
• 1/8 cup good olive oil
• 1/2 teaspoon dried oregano
• 1-1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 cups medium-diced carrots (3 to 4 carrots)
• 1 cup medium-diced red boiling potatoes, unpeeled (3 small)
• 1 pound dried split green peas
• 8 cups water

Directions

In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and water. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.

http://www.foodnetwork.com/recipes/ina-garten/parkers-split-pea-soup-recipe/index.html

Navajo Tacos

Navajo Tacos are so much fun!  If you have leftover fried dough, you can top them with honey butter, cinnamon and sugar, or ice cream for dessert.

(This doesn't look that wonderful.  I cut my hand really bad while I was cooking, so I wasn't thinking too much about what it looked like.)

1 can refrigerated large biscuits (you can use any dough recipe, but this is quick and easy for our family)

2 c. oil

1 can vegetarian chili (you can make your own as well)

1-2 c. shredded cheddar cheese

3 roma tomatoes, diced

1/2 yellow onion, diced

1 head romaine lettuce, rinsed and shredded

1 avocado, diced

1 lime, sliced

sour cream

salsa

any other toppings you like

Prepare all toppings and heat chili.  Roll each biscuit flat, about 1/8" thick.  Heat oil and carefully add flattened biscuits in batches.  As soon as one side browns, turn on other side to cook.  These cook very fast!  Remove from oil with slotted spoon and transfer to a paper towel-lined dish.  Top with all your favorite toppings.

Breakfast Burritos

These are easy.  Make them however you like.

Scramble up some eggs (I add a little milk to my eggs before cooking); add some cheese, salt, and pepper.  Let the cheese melt.

Lay on top of a tortilla with your favorite toppings.

I like mine with avocado.  Sometimes I'll add salsa.  Black beans are an option too.

Lover Boy likes his with tater tots, avocado, bacon, and sriracha

The kids like eggs, cheese and bacon in theirs.

Mozzarella Panini Sandwiches

Here is my favorite version of the mozzarella, tomato, and basil panini

1 loaf ciabatta bread, or any other kind you like
4 T. or more of my pesto recipe
fresh mozzarella, sliced (they sell a pre-sliced log at Trader Joe's--BRILLIANT)
2 roma tomatoes, sliced
12 basil leaves, rinsed
2 T. butter

Slice ciabatta into quarters.  Then slice each quarter horizontally through the center to make 4 sandwiches.  On the bottom slice of bread of each sandwich, spread about a tablespoon of pesto (or more).  Layer on 2-3 slices of mozzarella on each.  Top with 3-4 slices of tomato.  Add 3 large basil leaves on each.  Top with 1-2 more slices of mozzarella.  (Putting the mozzarella on the top and bottom helps everything stay together once the cheese melts.)  Place the top piece of bread on and spread with 1/2 T. butter.  I don't have a panini maker, so I use my George Forman (which I love).  The George Forman makes the beautiful lines on the panini.


You'll LOVE these!

Vegetable Roti

I enjoyed this local caribbean dish when Lover Boy and I were in St. Lucia this last June.

1 bottle yellow curry sauce from Trader Joe's (or you can make your own, but this is easier)
1 large sweet potato, peeled and cubed
1 Yukon potato, peeled and cubed
2 carrots, peeled and chopped
1/2 yellow onion, diced
small bunch asparagus, cut into 1 1/2 inch-long pieces
**other vegetables you can use: zucchini, broccoli, cauliflower, green beans, anything else you like
whole wheat tortillas

In a medium-large pot, pour in curry sauce and about 1/2 cup of water.  Add all vegetables.  Bring to a boil, then turn heat down to low and cover.  Simmer for about 20 minutes, until vegetables are easy to pierce with a fork.  Spoon curried vegetables onto a tortilla and wrap like a burrito.  Enjoy.

Apple, Pear, Gorgonzola Salad

without blue cheese 

with blue cheese

I just made up this recipe last night and used a recipe for the dressing that my mom had given me awhile ago for a different salad.  I needed something light after last week's heavier meals.  I was in heaven as I was eating this salad and I hope you will be too.  

I don't like blue cheese/gorgonzola but Lover Boy LOVES it, so I had to sprinkle it on for him.

The kids ate meatless chicken nuggets (from Trader Joe's) tonight with pears and bran muffins that I made earlier today.

Dressing:

1/2 c. oil

4 T. red wine vinegar

4 T. sugar

1 t. salt

1/4 t. cracked pepper

3 dashes Tabasco sauce

Combine all ingredients and quickly whisk until thickened.  Refrigerate until ready to use.

Salad:

1 bag butter lettuce (from Trader Joe's)

1 apple, sliced thin

1 pear, sliced thin

1 avocado, sliced thin

1 pkg pomegranate seeds, or you can buy a pomegranate and take the seeds out yourself

1/4 c. pine nuts, toasted

thin slices of red onion (as thin as you can get)

blue cheese crumbles

cracked pepper

In each bowl, layer two large handfuls of lettuce, apple slices, pear slices, and avocado slices.  Sprinkle on a handful a pomegranate seeds and pine nuts.  Top with red onion, blue cheese, and pepper.  Drizzle on the dressing a serve (see pictures above to assemble salad).

Hope you love it as much as I did!

WEEK OF SEPTEMBER 12-SEPTEMBER 18

MONDAY- Apple, Pear, Gorgonzola Salad
TUESDAY-Vegetable Roti
WEDNESDAY- Mozzarella Panini Sandwiches
THURSDAY- Breakfast Burritos
FRIDAY- Fall Festival at Elementary School
SATURDAY- Navajo Tacos
SUNDAY- Parker's Split Pea Soup, Salad




Grocery List:
bananas
bacon (breakfast burritos)
baby jazz apples
romaine (salads, navajo tacos)
butter lettuce (apple, pear salad)
carrots (running low, soup)
asparagus (vegetable roti)
yellow squash (vegetable roti)
basil (pesto, panini)
pomegranate seeds (apple, pear salad)
cantaloupe
avocados
6 small red potatoes (soup)
2 yellow onions (soup)
fresh mozzarella (panini)
ciabatta (panini)
baguette (toasts for soup)
sparkling drink
tater tots (breakfast burritos)
bottled yellow curry sauce (vegetable roti)
2 lbs dried split green peas (soup)
1 can vegetarian chili (navajo tacos)
eggs (breakfast burritos)
vanilla greek-style yogurt (for parfaits)
milk
orange peach mango juice (smoothies)
refrigerated biscuit dough (navajo tacos)
tortillas (breakfast burritos)
whole wheat sourdough bread (toast)



THINGS I ALREADY HAVE

Salad:
ripe pears
blue cheese crumbles
pine nuts
red onion

Vegetable Roti:
tortillas
sweet potatoes
white potato

Panini:
tomatoes

Navajo Tacos:
tomatoes
sour cream

Split Pea Soup:
garlic
olive oil
oregano

Roasted Tomato Basil Soup

Ina Garten is probably my favorite chef.  Everything I make of hers is amazing...including this soup.

We had some friends over for dinner tonight.  I made this soup, a salad, and Amalfi pasta.  Susan brought homemade rolls, homemade salsa with chips, and oatmeal chocolate chip cookies.  We ended the night around our backyard fireplace with some s'mores.

What a feast!

(picture from foodnetwork.com)

Ingredients

• 3 pounds ripe plum tomatoes, cut in half lengthwise
• 1/4 cup plus 2 tablespoons good olive oil
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 2 cups chopped yellow onions (2 onions)
• 6 garlic cloves, minced
• 2 tablespoons unsalted butter
• 1/4 teaspoon crushed red pepper flakes
• 1 (28-ounce) canned plum tomatoes, with their juice
• 4 cups fresh basil leaves, packed
• 1 teaspoon fresh thyme leaves
• 1 quart chicken stock or water

Directions

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

http://www.foodnetwork.com/recipes/ina-garten/roasted-tomato-basil-soup-recipe/index.html

Another night off

Going to enjoy food at my sister's house tonight for a double-birthday party.

Hope you liked the meals this week.  They were a little creamier than I usually make on an day-to-day basis...which makes them taste even better!

Pasta the Amalfi Way

I was going to post this last night--BUT the power was out!!!  

I am sure many of you experienced that as well.  We spent the night in a house full of candles--very romantic--which makes me think of Amalfi, Italy.

(actual picture taken in Amalfi, Italy)

Lover Boy and I visited Italy and fell in love with the coast there.  Lemons were everywhere: on the landscape, in the marketplaces, in the chocolate, in the pasta, in everything!  After having this meal at a little restaurant in Amalfi, I had to try to duplicate it at home.  On the menu, it was called "Pasta the Amalfi Way," and that is what we call it at home.

1 pkg angel hair pasta, or whatever you prefer

2 pts. heavy cream

2 c. grated Parmesan cheese

Juice and zest of 2 lemons

4 T. sour cream

garnish with chopped chives or parsley and lemon slices

salt to taste

 Cook pasta according to package.  In a med-large saucepan, combine cream and Parmesan until Parmesan is melted and cream is at a low simmer.  Add lemon zest and juice.  Bring to a low boil, remove from heat.  Add sour cream.

Pour over pasta and top with garnishes.  The sauce soaks into the pasta quickly, so I like to "drizzle" some extra on top.  This recipe makes a lot.

Creamy Black Bean Enchiladas

My mother-in-law gave me a great chicken enchilada recipe that Lover Boy loves, but I changed it around a little so I can enjoy them too!

White Sauce:

2 1/2 T. melted butter

3 T. flour

1 c. water

salt and pepper to taste

small can chiles

1 c. sour cream

Heat butter and flour in a saucepan on low until it makes a thick paste.  Slowly add water and whisk.  Let thicken by bringing it to a boil, stirring continuously.  Remove from heat; add salt and pepper, chiles, and sour cream.  Mix well.  Spread 1/2 c. of mixture into the bottom of an 11x7" glass baking dish (or you can use a 9x13" if you have a large family...and double the sauce).

Enchiladas:

flour OR corn tortillas (whichever you prefer)

1 can black beans OR 2 c. cooked, shredded chicken

1 c. chopped onion

2 c. grated jack cheese

The easiest way to soften the tortillas is to wrap a stack of them in damp paper towels and heat in the microwave for about 1 minute.  If they are not soft enough, heat them at 30 second intervals until they are soft.

Working with the softened tortillas, fill with cheese, black beans, and onions.  Roll up and place in the prepared baking dish.  Continue until you cannot fit any more enchiladas in the dish; top with remaining sauce.  Bake at 350 degrees for 20-30 minutes, until bubbly and cooked through.

Tell me how you like them!

Chicken/Veggie Pillows

Tonight we had our special "School Year's Eve" dinner for our second child.  He is starting his second year of preschool tomorrow.  His older brother started first grade three weeks ago, and Bigger has been waiting his turn.  He got to choose the menu for tonight:

Chicken/Veggie Pillows

Rice Pilaf

Watermelon

Root Beer Floats

We had some unexpected visitors come and join us for dinner, so I added a green salad and wild rice to the menu.  What a treat to have Grandma and Pop-pop join us on this special night!

Chicken/Veggie Pillows
This recipe comes from one of my dearest friends, Heather.  When we were roommates in college, she made these for us.  They are such a comfort food.  The original recipe calls for chicken.  I'll add my notes to the bottom of the recipe of what I have changed to make it vegetarian.  This meal is always a hit at the dinner table.  The kids love these things!

6 chicken breasts, boiled 20 minutes (cooked through) and shredded
8 oz. cream cheese, softened
1/2 t. pepper
1/2 t. garlic salt
1/2 c. chopped mushrooms
3/4 c. chopped green onions
2 cans refrigerated crescent roll dough
1/2 c. butter, melted
1-2 c. bread crumbs
1 can chicken gravy

1. Mix first even ingredients
2. Separate rolls into triangles and place 1/4 c. of mixture into center.  Form the crescent into a ball around the filling; seal all holes
3. Dip ball into butter; roll in bread crumbs
4. Place on baking sheet and bake at 375 degrees for 15-20 minutes, until golden brown and cooked through
5. Serve with heated gravy


***For vegetarians***
I combine all the ingredients except the chicken into a mixing bowl, then I add about 1 cup grated zucchini into the bowl and mix well.  I fill enough vegetarian pillows for me and then add only 3 chicken breasts for the rest of my family.  Then I fill the rest of the pillows.  I don't top my veggie pillows with any gravy.  What I like about these is that my kids are eating vegetables without even knowing it.

One of my all-time favorite simple salads:

• romaine
• grated carrots
• grated Parmesan
• croutons from Trader Joe's (they're the best)
• rosemary Marcona almonds from Trader Joe's
• avocado
• Good Seasons Italian Dressing (that you mix up yourself)

I scraped out half of a watermelon and filled it with cantaloupe and watermelon balls 

(my mom helped scoop the cantaloupe tonight with the melon-baller)