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Soup Is Magic! October 3, 2017

Posted by nrhatch in Food & Drink, Magick & Mystery, Vegetarian Recipes.
35 comments

Last night I walked into the kitchen at 6 pm hoping to find something suitable for dinner and found nothing.  Nada.  Zilch.

So I got out the soup pot and started chopping and dropping. I heated the olive oil and added a chopped onion. I got out the salad fixings and chopped up some carrots and celery to toss into the pot. I grabbed a head of cabbage from the crisper and some sliced red & yellow peppers from the freezer.

While they sautéed, I gathered the remaining ingredients ~ 4 cups of water, 1/2 a jar of spaghetti sauce (rinsed clean with the water), a tablespoon of “better than bouillon,” some leftover rice and pasta.

After tasting the mélange, I decided to kick it up a notch with some curry powder.  Voilà!

“Soup’s on!”

Aah . . . that’s yummy!

 

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No Bake Oatmeal “Yummies” July 17, 2017

Posted by nrhatch in Food & Drink, Happiness, Vegetarian Recipes.
19 comments

In a mixing bowl, combine:

1/2 c. rolled oats
1/3 c. peanut butter
1 Tbsp. maple syrup (or honey)
1 Tbsp. warm water

Stir in chopped walnuts or pecans, shredded coconut, and chocolate chips.

Once well combined, roll into 1″ balls.

Chill for an hour, then store in a covered container in the fridge.

Aah . . . that’s YUMMY!

Related:  Peanut Butter Protein Balls with Coconut, Pecans, and Honey (Nosh with Chef Julie) * The Best Snack

 

95 Ways To Eat More Veggies May 3, 2017

Posted by nrhatch in Food & Drink, Health & Wellness, Vegetarian Recipes.
27 comments

Veggies are our friends.

Overflowing with vitamins, minerals, antioxidants, and good-for-us fiber, veggies pack a powerful nutritional punch . . . when we remember to pack them in our lunch.

Need some inspiration?

Need to show those veggies who’s boss?

Here are 95 ways to get more veggies in your days:

*95 Ways To Eat More Veggies ~ Cooking Light

Aah . . . that’s better!

And, just in time for Cinco de Mayo: 20 Vegetarian Tex-Mex Recipes!

Gluten Free Brownies December 27, 2016

Posted by nrhatch in Food & Drink, Health & Wellness, Vegetarian Recipes.
20 comments

Want a gooey good-for-you brownie . . . without the flour, eggs, etc.?

Try Julie’s recipe for Lentil Brownies.

Aah . . . that’s better!

Valerie Bertinelli’s LOL Martini October 27, 2016

Posted by nrhatch in Food & Drink, Humor, Vegetarian Recipes.
24 comments

Valerie Bertinelli has a cooking show.

On a recent show, she blanched broccoli florets and matchstick carrots, dropped them into an ice bath to keep the colors vibrant, and tossed the veggies with a quick Honey Mustard Vinaigrette (mustard, honey, vinegar, salt, pepper, olive oil) and chopped walnuts.

The dish looked awesome!  I must give it a try.

She also made a LOL Martini with limoncello, lemon vodka, orange juice, orange liqueur, and lime juice ~ I would enjoy that too!

Aah . . . that’s better!

Spanish Romesco Dip October 19, 2016

Posted by nrhatch in Food & Drink, Vegetarian Recipes.
20 comments

mr-rossiNext time it’s your turn to serve Tapas, here’s a yummy dip from the Catalonia region of Spain.

Spanish Romesco Dip

1/2 cup whole almonds
3 garlic cloves, peeled
8 oz. roasted red bell pepper
1 14-oz. can fire roasted diced tomato (with or without peppers)
1/4 c. chopped onion (optional: sauté first)
3 Tbsp. olive oil
1 1/2 tsp. paprika
1 tsp sherry or red wine vinegar (I used apple cider vinegar)
1/4 tsp. sea salt
1/4 tsp. ground black pepper

With food processor or Ninja running, drop almonds and garlic cloves into the chute. Process until fine.  Add remaining ingredients and process until almost smooth.

Serve at room temperature or chilled.

This dip is delicious with tortilla chips, Fritos, pretzels, pita, crackers, bruschetta, seafood, pasta, etc.  I added some to sauteed zucchini, peppers, and onions with excellent results.

Aah . . . that’s yummy!

Before And After October 17, 2016

Posted by nrhatch in Food & Drink, Health & Wellness, Vegetarian Recipes.
41 comments

Before I began the wheat-free experiment mid-September, we ate delicious meals of this and that:

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Thai Noodles with Peanut Sauce * Steamed Broccoli & Carrots * Black Bean Salsa * Sliced Apple * 1/2 a Bagel

Since going wheat-free, we still eat this and that . . . I just don’t eat that other thing.

Here’s an example of an impromptu mix & match wheat-free lunch thrown together from “fixings” in the fridge and pantry:

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Carrot & Celery Sticks * Pepperocini * Hummus * Fritos * Black Bean Salsa * Broccoli Florets with Italian Vinaigrette

I do a bit more planning for dinners, but not much.  Here’s an example of a fresh from the oven wheat-free dinner:

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Twice Baked Potato * Roasted Asparagus * Roasted Cauliflower * Roasted Carrots * Mashed Sweet Potato * Pushcart Onions  & Peppers

Update: I’m still enjoying numerous benefits from eating wheat-free (better sleep, less neck pain, better digestion, less inflammation, better mood, less mental fog, better energy, less hunger) so I haven’t been tempted to add wheat back into my diet.  Yet.

Aah . . . that’s better!

You Can’t Beat Beets! October 13, 2016

Posted by nrhatch in Food & Drink, Health & Wellness, Vegetarian Recipes.
28 comments

Mr-RossiThe Farmer’s Market started up again on Saturday, October 1st, after a summer hiatus.  The Market, which runs from October to May (instead of May to October), includes artisans, musicians, bakers, butchers, fishmongers, and farmers.

I love seeing how far our veggie dollars go at the Market. Last visit, we spent a grand total of $18 and came home with this:

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kale * cucumbers * iceberg lettuce * broccoli * romaine * green peppers * zucchini * baking potatoes * sweet potatoes * beets * beet greens

What bounty!

Once home, I process the produce so that it’s ready to use at a moment’s notice:

* Wash and spin the lettuce
* Chop and sauté the beet greens and kale
* Steam or blanch the broccoli (or just cut it into florets for roasting)
* Store the potatoes and sweet potatoes in our “root cellar”
* Stash most of the cukes, peppers, and zucchini in the fridge

Last week, before leaving the kitchen, I made a pot of wheat-free Minestrone soup, using millet instead of macaroni.

By the time I finished chopping and dropping, the robust and hearty harvest soup included onions, peppers, zucchini, beets, beet greens, broccoli, carrots, celery, and tomato sauce.

Aah . . . that’s yummy!

Do you frequent Farmer’s Markets in season?

EASY Oatmeal Breakfast Cookies September 19, 2016

Posted by nrhatch in Health & Wellness, Less IS More, Vegetarian Recipes.
42 comments

Mickey-Ta-DaaaHere’s a quick and easy recipe for a healthy and portable breakfast treat.

Mash 2 ripe bananas.  Stir in one cup of Quick Oats.  Add a pinch of spice ~ cinnamon, ginger, allspice, apple pie spice, or your fave.

Add other items of interest (e.g., coconut, raisins, chocolate chips, dried cherries, nuts, sunflower seeds, etc.).

I didn’t have coconut or chocolate chips . . . so I chopped up a couple of miniature Almond Joy chocolate bars.   Yum!  

Spoon onto a greased cookie sheet and bake at 350 degrees for 12-15 minutes.

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Aah . . . that’s easy!

Pushcart Onions September 5, 2016

Posted by nrhatch in Food & Drink, Vegetarian Recipes.
30 comments

As a child, we lived an hour from the Big Apple.

Street cart vendors sold roasted chestnuts in winter and Sabrett Hotdogs smothered in Pushcart Onions in summer.

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Here’s a delicious recipe for New York Pushcart Onion Sauce (from Mr. Food Cooks Real American)

2 Tbsp. vegetable oil
2 med. onions, halved and sliced
1/4 cup Heinz catsup
pinch of ground cinnamon
1/8 tsp. chili powder
dash of hot pepper sauce
dash of salt
1/2 cup water

In a large skillet, heat the oil over medium heat; add the onion slices and saute for 7-13 minutes, until golden and limp.

Optional: add green pepper with the onions.

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Mix together the remaining ingredients and stir into onions.

Bring to boil, reduce heat and simmer uncovered for 10-13 minutes.
Serve hot over hotdogs, hamburgers, grilled chicken.

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Also delicious in or alongside veggie wraps, quesadillas, grilled cheese sandwiches, or as a dip with Fritos or tortilla chips.

I sterilized a jar in boiling water to fill for the fridge.

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And froze the rest to enjoy later.

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Aah . . . that’s yummy!