Vegetarian Stuffed Bell Pepper Soup

Fall has arrived and with that crispness and chill in the air there is no better time than now to make some soup!!   Soup is so versatile and so comforting.  It's like a big hug for your tummy.  Here is my latest creation.  I adapted it from several different recipes that were NOT Vegetarian.  I put my own spin on it and it is now and forever more going to be a staple in my house. 

Ingredients :  This recipe makes 6 servings  (1 cup = 1 serving) ** Soup has 108 calories per 1 cup serving w/ rice not figured into total calories**

1 tbsp olive oil

1 box Vegetable broth

1 garlic clove minced

1/2 medium red onion diced 

2 cups soy crumbles  (I use Morningstar Farms)

1 tsp salt

1 tsp coarse ground black pepper

1 cup tomato sauce

1 large tomato diced

2 large green bell peppers chopped

1/2 tsp dried oregano

Cooked rice

In a pot saute onions in olive oil, add salt, pepper, garlic and green peppers.  Saute a minute.  Add frozen soy crumbles, veg stock, tomato, tomato sauce and oregano.   Simmer till peppers are tender.

TO SERVE:  

Place 3/4 cup rice (1 serving) into the bottom of a bowl.  Ladle 1 cup of soup mixture over top and ENJOY!

Homemade CHAI Concentrate

There is nothing on a chilly fall morning like a big cup of steamy Chai, with all it's spices filling the air and making every inch of my house smelling like something yummy is baking away.   I even like it iced or blended in the summer...it can be refreshing and soothing.   So I have been doing some research on how to make some at home without adding lots of calories from sugar etc.   The dry powdered mixes are just loaded with sugar.   Who needs that?   (certainly not me!!)

Here is what you need :

Saucepan, fine mesh strainer 

4 1/2 cups water

2 star anise pods

1 tsp ground cardamom 

1/2 inch of real ginger sliced thin

2 cinnamon sticks

1 tsp nutmeg

10 -12 whole cloves

vanilla extract

2 tbsp or so of Loose black tea  Or about 6 tea bags

1/4 cup honey or demerara sugar (not the white stuff)

In a saucepan add water, sugar or honey, star anise, cardamom, ginger, cinnamon sticks, nutmeg and cloves and bring to a boil. 

Turn heat off and let steep about 5-10 minutes

Return pot to heat and bring to boil again, remove from heat and add Loose black tea (or you can use tea bags).  Let the tea steep in the spiced liquid about 10 minutes. Add vanilla and stir.   Strain to remove solids.  (I strain it right into a mason jar).  *you can store it in the fridge for up to a week* 

You can make your chai w/ 1/2 chai concentrate and 1/2 milk (I use unsweetened vanilla almond milk).

Drink it the way you like it...iced, blended or hot.  It's all good!!!

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Spaghetti squash!!

Tonight's dinner was simple yet very yummy!!   Just a few ingredients is all it took to make this sumptuous meal that was filling and Guilt free!!

Ingredients:
Serves 4
1 spaghetti squash
1 lb mushrooms
2 tbsp olive oil
2 cloves garlic
1/2 medium red onion sliced thin
1 cup alfredo sauce (I just used low fat version from Ragu)
salt and pepper
Shredded parmesan to garnish

1. cut squash in half lengthwise, and remove seeds, turn upside down in a shallow baking dish with about 1/4 cup water.   Cook in microwave on high about 10 - 15 minutes (depending on size of squash).   Till tender
2. Remove squash and with a fork shred the fiberous insides (should look like spaghetti).
3. In a skillet, heat olive oil an saute on medium heat onions, garlic and mushrooms w/ salt and pepper till softened and somewhat carmelized.
4.  When cooked to your liking add alfredo sauce and stir to heat.
5. add pre cooked squash and stir to combine.  
ENJOY~!!!!

See....easy peasy!!   And so yummy and filling although very LOW in calories!!   Gotta love that right?  
Please let me know if you try this or any of my recipes...would love to hear from you.   :)

Lunch...simple yet delicious!!

Who doesn't like an easy to fix lunch?   Well, here is one for the lunch rotation.  It would even travel well if you  have a place to heat up the patty.   

I hate to run errands hungry, especially if one of my stops is the grocery store.  Too many times I end up buying things I really know I shouldn't eat or things from my "old" way of eating.   So I figured hubby and I could eat something before we went out.  (Also it saves money and I know what is in it). 

Ingredients :  This serves 1 person

1 bun of your choice

1 Morningstar farms Chicken patty

1 slice tomato 

1/4 avacado (2slices)

Lettuce

1 tbsp Mayonaise (I used Hellmans)

1/2 tsp Thai Red Curry Paste

Cucumber salad : 

1/2 cucumber sliced thin

red onion sliced thin (as much as you like)   

Dressing:

2 tbsp champagne vinegar (or you can use whatever vinegar you like) 

1 tsp honey or agave

salt and pepper to taste 

Mix up dressing and toss cucumber and onion in dressing. 

Mix Mayo and Curry paste together and set aside.

Heat up patty.  

Put mayo on top of bun, place patty on bottom half and top w/ tomato, avacado and lettuce. 

Add top bun.  

ENJOY!!!   

Lasagna!! (yes it's vegetarian) :)

So...You wouldn't know it but this lasagna I made tonight is VEGETARIAN!!   Although it tastes like it has sweet italian sausage in it.   :)    I know...I couldn't believe it myself.  Try it, you will see just how yummy it is!!







Ingredients:
No bake lasagna noodles
1/2 cup shredded parmesan cheese
1/2 cup mozzarella cheese
1 1/2 cups ricotta cheese
1/2 cup egg beaters
2 truvia packets
1 pkg frozen chopped spinach thawed and squeezed out
dash of nutmeg
Pasta sauce  (whatever kind you like)
6 button mushrooms
2 large portabello mushrooms
1 tbsp cane sugar
1 tbsp salt
1 tbsp black pepper (coarsely ground)
2 tbsp fennel seed
Olive oil
1/2 white onion minced
2 cloves garlic minced
1 cup vegetable broth

Preheat oven to 375 degrees
1.  Saute onion and garlic in olive oil about 2 minutes, add mushrooms, salt, pepper, fennel seeds and vegetable broth, simmer about 2-3 minutes, while simmering mix together ricotta,parmesan, liquid eggs, truvia and spinach together in a bowl till combined well.
2. Add in pasta sauce and simmer about 5 minutes.
3. Spray a baking dish, add in enough sauce to cover bottom of pan.
4. place lasagna noodles on bottom to cover,  top w/ 1/3 of cheese mixture, then noodles again, cheese mixture and then sauce, noodles, cheese, noodles and then cover with a generous amount of sauce. top with mozzarella cheese and  Cover with foil and bake about 45 minutes.
5. remove foil and continue baking about 5-10 minutes until cheese is all bubbly.   Remove and let sit about 10-15 minutes before cutting.

Vegetarian Sloppy Joes w/ Sweet & Sour Slaw

Do you like dinner to be quick, easy, delicious AND good for you?   

Well here is something you might want to give a go.  Prep time wasn't long and I put it all in a slow cooker! 

Doesn't get much easier than that. 

INGREDIENTS :
2 cloves garlic minced
1/2 green bell pepper chopped small
1/2 red bell pepper chopped small
1/2 red onion chopped small
1 can black beans
1 can fire roasted diced tomatoes
1/3 package of  Morningstar Farms Soy crumbles
1/4 cup brown sugar
1/4 tsp ground cumin
1/4 cup Ketchup
1 - 2 Tbsp Worcestershire sauce or Vinegar
salt & pepper to taste

Put all ingredients in a slow cooker on low, stir to combine and cook on low for 6-7 hours or high for 3-4.

Serve on toasted whole grain buns.
Makes 6-8 servings

I served mine with an easy sweet and sour slaw and some baked sweet potato fries.  :-)
My hubby and I loved this dish.  The kids are still questioning the vegetarian thing, I think if you want it to come out looking more like a traditional "sloppy joe".   I would blend the diced tomatoes before putting them in the pot, and I would also blend the black beans before adding it.  The complaint my son had was it didn't seem like a sloppy joe cause of the beans.  Next time he won't even know it..LOL   ;)

Here is the Sweet and sour slaw recipe....quick and easy
Ingredients :
1 bag broccoli slaw
red bell pepper chopped
green bell pepper chopped
thin sliced red onion (as much as you like)
1 celery stalk sliced thin
1/2 cucumber seeded and sliced thin
4-5 red grape tomatoes halved
4-5 yellow grape tomatoes halved

DRESSING:
1/4 cup honey
1/4 cup of your favorite vinegar  (use less if balsamic as it is stronger) * I use Rice Vinegar*
salt and pepper

In a big bowl whisk together honey, vinegar and salt & pepper.  Toss in the rest of the ingredients on top of the dressing and toss together well.   Put in refrigerator until ready to serve and toss well again.

Cherry Jam = LOVE!!

Hubby and I made some wonderful homemade Cherry Jam yesterday, it was so easy to make and to can.  This morning for breakfast we enjoyed a little on our english muffins.   I had to share the pic on the right because when I took this one out of the package to toast for my amazing partner in not only life but love and everything else, it was HEART shaped!!   Now someone tell me that isn't LOVE!!    He worked hard pitting all the cherries to make this fantastic spread.  I had to share it with you all.  Don't be afraid to try these things.  I used to be terrified of things like jams and fruit things, but alas the pectin companies really do have simplified the process and if I can do it, anyone can.  :)  

CHERRY JAM:
**This recipe makes 2 half pints of jam, I tripled it and got 5 1/2  half pints**  Do not increase to more than a 10 jar recipe as it can't be guaranteed to set properly.**

Ingredients
1 1/3 cups chopped cherries (pitted)
1/3 cup water
3 tsp bottle lemon juice
1 1/2 Tbsp Ball brand RealFruit Low or No Sugar Needed Pectin
1/2 cup organic agave syrup
1/4 tsp butter (optional)

1. Prepare waterbath canner, jars and lids according to manufacturers instructions, prep and measure all ingredients.

2.Combine prepared fruit with fruit juice and lemon juice in an 8 quart saucepan.  Gradually stir in the RealFruit Pectin.  Add butter (if you are using it) * it helps reduce foam when boiling*

Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.

3. Add  agave syrup and return mixture to a full rolling boil.  Boil hard for 1 minute stirring constantly.  Remove from heat & skim foam if needed.  

4. Pack into jars and process according to your water bath canner instructions.   

ENJOY!!!   

BBQ TOFU & VEGGIES

You read that right, Tofu!!   Those who have tried and like tofu know that this is one fantastic and versatile protein option for not just Vegetarians or Vegans but for everyone.    I have noticed that many people, carnivores included have been trying to lessen the amount of meat in their diet.  Or at the very least looking to try something different and are open to things like the amazing Tofu!!   

Are you ready to try something new??   This dish was a huge hit in our house and I was quite amazed at the things you can do with Tofu.   

INGREDIENTS:

1/2  pkg Tofu Extra firm  (cut into strips and then in half again)

4 cherry tomatoes cut into 4

4 yellow grape tomatoes cut into 4

4 mushrooms sliced

1/2 red bell pepper sliced

1/2 green bell pepper sliced

1/2 red onion sliced thin

Grilled zuchini sliced  (or regular zuchini cut into bite sized pieces) 

1/4 cup bbq sauce

salt and pepper

 In a skillet heated to med/high drizzle about 2 tbsp grapeseed oil or olive oil.  Place Tofu slices into hot pan and cook till brown, turn over and cook other side till brown.   Remove from pan into a shallow bowl with 1/4 cup bbq sauce in the bottom, toss and set aside.   To hot skillet add onions, peppers, mushrooms, salt & pepper to taste and cook quickly till brown and onions have started becoming translucent.  Add in slice tomatoes, grilled zuchini and the reserved tofu and bbq sauce.  Stir to combine and cook till tomatoes start to wilt and break down and zuchini and tofu are reheated.    
(*note if you are using raw zuchini cook it with peppers, onions and mushrooms*)

This makes 2 saervings, and I served mine over some Jasmine rice but you could eat it just plain or put it over your favorite rice.

Here is the finished product!!   YUMMY!!

More Veggies? Yes Please!!

It has been a bit since I posted anything yummy.   Sorry about that, but with kids starting back to school, and trying to get back into the swing of a routine it has taken a toll on my blog.  For this I apologize, but on a happier note it hasn't affected my cooking creativity!!   I have some real yummy stuff to share with you all.  Please be patient while I get things typed up, pics uploaded and posted.

With Fall arriving soon and our garden finally giving us some awesome tomatoes, jalapeno's and carrots I have also been busy canning some yummy stuff to enjoy in the months to come.   I love canning, it saves so much money and being the control freak that I am, I get to say what is or isn't in it!!  :)  What could be better than that right?


Here are the things I have canned or frozen for later use :
FROZEN :
Green beans
Shredded & Sliced carrots
Shredded Zuchinni

CANNED :
Cherry jam Sweetened w/ agave instead of sugar :)  (we found some cherries real cheap a week or so ago)
Salsa
Garlic & Basil Tomato sauce
Zesty Bread & Butter Pickles
Zesty Bread & Butter Banana peppers

With my back not being the greatest it does take me more time to do things like canning, but I feel quite accomplished when I do get things like this done.   One look in the pantry and I breathe a sigh of accomplishment.  :)