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Posts Tagged ‘Vegetarian’

Sweet Potato Hummus

Ask anyone who knows us, my husband and I eat a lot of hummus…. maybe 2 or 3 times most weeks, enough that we consider hummus its own food group.  We buy it at the store, stop for it at our favorite restaurant, and we make it at home.  I haven’t found a recipe that I’m really happy with, I’ve found some good ones, but I’m still always on the look out for more.

In my search for the perfect hummus recipe I ran across this recipe for Sweet Potato Hummus and had to make it right away!  I already had all of the ingredients on hand so I whipped up a batch for dinner.

The recipe is the same as a typical hummus recipe but with the addition of sweet potato.   This hummus is sweeter than traditional hummus and the sweet potato flavor is subtle.  It’s not the perfect hummus recipe that I had my heart set on but it’s something new and unique and, overall, pretty delicious.

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Pickled Eggs & Beets


I made my first batch of pickled eggs & beets of the year for Easter weekend! I know these aren’t for everyone, I didn’t even like them until a few years ago!!  They remind me of all things spring, summer, and family….this recipe has been in my family for years.


They are slightly sweet and best served cold.  Perfect for picnics, holidays and light afternoon snacking.  If I’m eating them alone I like to pair them with saltine crackers.

Ingredients

12 hard-boiled eggs, shelled

2 cans sliced beets

1 c. liquid reserved from beets

1 c. vinegar

1/2 c. brown sugar

2 cinnamon sticks, broken into pieces

8 whole cloves
Drain liquid from beets and set beets aside. Add Sugar, vinegar, cinnamon and cloves. Boil mixture together for 10 minutes. Place eggs and beets in glass container. Pour in liquid.

Let stand in refrigerator for 1-2 days before eating (the longer, the better!) Also, when you have eaten all of the eggs you can place more in the leftover liquid and wait a few more days for another batch!

Note: this deep purple color was captured after 4 whole days of pickling! Mmm!

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Lentil Soup

I loved making this easy lentil soup.  It’s completely healthy, hearty, and delicious!  Even better is the fact that it made a huge batch so I froze half for later.

The only substitution I made from the original recipe was replacing 4 cups of water with 4 cups of beef broth.

Next time I am going to double the amount of vegetables and reduce the amount of lentils (for my own preferences)… either way, this recipe is worth keeping!


Ingredients

  • 1 onion, chopped
  • 1/4 cup olive oil
  • 2 carrots, diced
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 teaspoon dried basil
  • 1 (14.5 ounce) can crushed tomatoes
  • 2 cups dry lentils
  • 8 cups water ( I used 4 cups beef broth and 4 cups water)
  • 1/2 cup spinach, rinsed and thinly sliced
  • 2 tablespoons vinegar (I used balsamic vinegar)
  • salt to taste
  • ground black pepper to taste

Directions

  1. In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
  2. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

You can find the original recipe on allrecipes.com by clicking, here.

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I love the classic flavor of this pasta dish.  Not only is it simple, but you can easily tailor the recipe without compromising the taste.  Have leftover vegetables that you want to get rid of? Throw them in.  Do you need to eat meat in order to consider it dinner?  Add some diced chicken breast.

What you need:

8 oz.  pasta (I used whole wheat penne); 1 bunch fresh spinach, rinsed and torn into bite-size pieces

2 Tbsp. Pine nuts

12 dehydrated sun-dried tomatoes; 1 cup vegetable broth; 1 Tbsp. olive oil; 1/4 Tsp. crushed red pepper (I doubled up to 1/2 Tsp.); 1 clove minced garlic; 1/4 cup grated Parmesan cheese

P.S. You can click on any photos on the site to enlarge

Directions

  1. In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop.
  2. Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain.
  3. Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted.
  4. Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.
  5. In a large bowl, toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with Parmesan cheese

The original recipe can be found on allrecipes.com, click here.

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Recipe: Mini Baked Omelet Cups

A perfectly portable, healthy, and easy breakfast – this recipe is awesome. Anything you can put into an omelet, you can bake into these cute omelet cups. Make a batch on Sunday night and reheat the leftovers to enjoy throughout the week.

The essentials: eggs, veggies, & cheese

Fresh baked
….and delicious!

Mini Baked Omelet Cups

– 4 cups steamed broccoli florets, chopped into small bits (or vegetable of your choice)*
– 1/2 red pepper, small dice (or vegetable of your choice)*
– 4 eggs
– 1 1/4 c. egg whites
– 1/4 c. grated parmesan cheese
– 1/4 c. grated cheese, your choice (I used a 4 cheese blend)
– salt and pepper, to taste
– cooking spray
Preheat oven to 350F. Spray 12-cup muffin tin with cooking spray and spoon vegetable mixture evenly into the muffin tin.
In a medium bowl, beat eggs, egg whites, parmesan cheese, salt and pepper until well blended. Pour evenly over vegetables into the cups, until about 3/4 full. Top with grated cheese and bake until cooked, about 20 minutes.
Servings 6
*Note: I used broccoli and red pepper because I already had it on hand. The variations you can make are endless… give these others a try:
– spinach, tomato/sundried tomato, and feta cheese
– peppers, onions, black beans, pepper jack cheese… top with sour cream or salsa
– cooked sausage and onions (less healthy but definitely delicious)

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