Layered Green Salad

This makes A LOT OF SALAD. We ate on this for two days! And there was still some left! This was really good! I only used a couple of eggs, since the other dish we had for dinner also had eggs in it. Also, I Morningstar Farms vegetarian bacon instead of real bacon. My 8 year old loved this! Surprisingly this kept well in the fridge overnight. Would be great for a crowd!

rating: 8.5

Layered Green Salad
(http://www.sixsistersstuff.com/)

serves 8-10

Ingredients:

Salad:

1 head iceberg lettuce, chopped
2 cups baby spinach
Salt and pepper, to taste
10 whole hard boiled eggs, chopped
1 (12 ounce) package bacon, cooked and chopped (I used MSF “bacon”)
4 tomatoes, chopped
1 bunch green onions, thinly sliced
1 cup cheddar cheese, grated
1 (10 ounce) bag frozen peas, thawed

Dressing:

1/2 cup real mayonnaise
1/2 cup sour cream
2 Tablespoons sugar

Directions:

In a large glass bowl, layer salad ingredients in order listed above. Combine dressing ingredients in a separate bowl and whisk together until combined. Pour over the top of the peas and spread to cover. Cover and refrigerate for up to 8 hours.

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One-Pot Pasta with Spinach & Tomatoes

Wow, was this pasta good! I used bucatini in place of spaghetti, and it did take a little bit longer to cook. But you know what? Next time I am DOUBLING this recipe! We all really liked it (even my 4 year old), and there just wasn’t enough! Cooking it all in one pot is so convenient. Fewer dishes to wash! I couldn’t believe how simple this was, and yet so yummy.

rating: 9.4

One-Pot Pasta with Spinach & Tomatoes
(Cooking Light, March 2015)

serves 4

Ingredients:

1 tablespoon olive oil
1 cup chopped onion
6 garlic cloves, finely chopped
1 (14.5-ounce) can unsalted petite diced tomatoes, undrained
1 1/2 cups unsalted chicken stock (such as Swanson)- I used vegetarian “chicken” stock
1/2 teaspoon dried oregano
8 ounces whole-grain spaghetti or linguine (such as Barilla)
1/2 teaspoon salt
10 ounce fresh spinach
1 ounce Parmesan cheese, grated (about 1/4 cup)

Directions:

1. Heat a Dutch oven or large saucepan over medium-high heat. Add oil; swirl to coat.

2. Add onion and garlic to pan; sauté 3 minutes or until onion starts to brown.

3. Add tomatoes, stock, oregano, and pasta, in that order. Bring to a boil.

4. Stir to submerge noodles in liquid.

5. Cover, reduce heat to medium-low, and cook 7 minutes or until pasta is almost done.

6. Uncover; stir in salt.

7. Add spinach in batches, stirring until spinach wilts. Remove from heat; let stand 5 minutes.

8. Sprinkle with cheese.

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Better-than-Tuna Salad Sandwich

This was okay, nothing special. I did leave off the celery because who needs raw celery? Blech. The nuts added a nice touch and texture. This was really good at first, but the more I ate it, the more bland it became. This make a LOT.

rating: 6

Better-than-Tuna Salad Sandwich
(http://thefigtreeblog.com/)
Cook Time: 15 minutes
Yield: 6 sandwiches

Ingredients:

2-15 ounce cans of chickpeas; drained and rinsed
1/2 cup of low-fat mayonnaise or eggless mayonnaise
1 red pepper; finely chopped
2 carrots; peeled and grated
2 stalks of celery; washed and finely chopped (I omitted)
1/2 cup of walnuts or blanched almonds; chopped
1 tablespoon of dijon mustard
salt & pepper
2 tablespoons of fresh herbs; chopped (ex. dill, parsley, chives etc)

Directions:

Place the rinsed chickpeas in a food processor and pulse them about 5 times. You want to get the chickpeas to flake slightly. Be sure to avoid turning them into a paste or a purée.
In a bowl, mix the mayonnaise with the dijon mustard, salt and pepper. Add the chickpeas, almonds or walnuts, grated carrots, chopped pepper and chopped celery. Sprinkle in the fresh chopped herbs. Mix well to combine.
Use the spread on some nice whole grain bread to make a delicious sandwich. Add some thinly sliced radishes to make the sandwich even more delicious.

photo (14)

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Product Review: Just Mayo

I read about this new “mayonnaise” in a magazine, and finally remembered to look for it at Target. This is a new vegan mayonnaise, which uses “pea protein” as a main ingredient. They have several flavors, including Sriracha, which we bought, but that one is only for my husband and son. I couldn’t wait to finish the Vegenaise I had in the fridge so we could open this! The verdict. This. Is. Awesome. Awesome! This tastes like just a really good (dairy) mayo, and I just really couldn’t tell the difference AT ALL. You know how with some vegan mayo, that’s really all you taste? Not this. This just blended into the sandwich and didn’t draw any attention to itself at all. I bought the small bottle of this that they had, and it’s almost gone! Next time I will get the big ol’ jar of it. Along with Target, they also sell this at Walmart and Whole Foods. There is a store locator on their page.

rating: 10

http://www.hamptoncreek.com/

Just-Mayo

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One-Pan Enchilada Pasta

Two good things about this dish: 1. it’s really good! and 2. yes, it’s all made in one pan! Easy clean up! This dish took no time at all to make (okay, maybe 30 minutes), and was enjoyed by all! Even my 4 year old ate it! My 8 year old said this was my “second best pasta” I’ve ever made. I used 1 bag of Quorn Grounds instead of meat, and used vegetarian “chicken” broth.

rating: 9.4

One-Pan Enchilada Pasta
(http://www.number-2-pencil.com/)

Ingredients:

2 tablespoon of extra virgin olive oil
2 cloves of garlic, minced
1/2 of a small onion, diced
1.25 pounds of taco seasoned ground turkey meat or 1.25 pounds of lean ground beef and packet of low-sodium taco seasoning (I used 1 bag of Quorn Grounds)
2 cups of low-sodium chicken broth (I used vegetarian “chicken” broth)
1 19oz can of red enchilada sauce
8oz (about 2 1/2 cups) of dried rotini pasta
2 cups of freshly shredded Colby Jack cheese
green onions
black olives

Directions:

In a large skillet or sauté pan, sauté garlic and onions in olive oil over medium low heat until softened.
Add ground turkey meat and cook, breaking meat up with a wooden spoon until browned.
Once turkey meat is cooked through, add pasta, chicken broth and enchilada sauce to pan.
Bring to a boil, then reduced heat to low and cover.
Cook on low, with pan covered for about 15 minutes.
Then remove lid and let simmer for additional 5 minutes until pasta is tender and sauce has reduced.
Remove from heat and stir in 1 cup of cheese.
Top pasta with additional cup of cheese and melt under broiler for a minute or tow, or place lid back on pan and let heat from the pasta melt the cheese.
Garnish with black olives and green onions.

photo (12)

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White “Chicken” Chili

Boy, was yesterday a good day to have this dish. We got lots of snow! This hot creamy soup really hit the spot. I used Quorn Tenders in place of the chicken, and vegetarian “chicken” broth. I only used a few green chilies, since I don’t like spicy! I don’t think Quorn products are vegan, but if you use a different fake chicken and vegan sour cream, this soup could be vegan! This came together really quickly and was REALLY good!

rating: 9

White Chicken Chili
(http://www.cookingclassy.com/)
Prep Time: 20 minutes
Cook Time: 36 minutes
Yield: 6 Servings

Ingredients

1 lb boneless skinless chicken breasts, diced into 1/2-inch pieces (I used 1 bag of Quorn Tenders)
1 small yellow onion, diced
1 tbsp olive oil
2 cloves garlic, finely minced
2 (14.5 oz) cans chicken broth (I used vegetarian “chicken” broth)
1 (4 oz) can diced green chilies
1 1/2 tsp cumin
3/4 tsp paprika
1/2 tsp dried oregano
1/2 tsp ground coriander
1/4 tsp cayenne pepper
salt and freshly ground black pepper, to taste
1 (8 oz) pkg Neufchatel cheese, cut into 12 slices (aka light cream cheese)
1 1/4 cup fresh corn (frozen works too)
2 (15 oz) cans cannellini beans, drained and rinsed
1 Tbsp fresh lime juice
chopped fresh cilantro, for serving
shredded Monterrey Jack cheese, for serving
tortilla chips, for serving (optional)

Directions:

Heat olive oil in a 6 quart enameled dutch oven over medium-high heat. Once oil is hot add chicken and diced onion and saute until chicken is no longer pink, about 6 minutes. Add garlic and saute 30 seconds longer. Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat and simmer 15 minutes.
Add Neufchatel cheese and stir until nearly melted (it will break down in little bits and will appear to look like separated cheese but it will eventually melt). Stir in corn, and 1 can of Cannellini beans, then process 3/4 of the remaining beans along with 1/4 cup broth from the soup in a food processor until pureed, add bean mixture to soup along with remaining 1/4 can of beans (you can skip the pureeing step and just add the beans directly to soup, the soup just won’t be quite as creamy). Simmer about 15 minutes longer. Mix in fresh lime juice and serve with Monterrey Jack cheese, chopped cilantro and tortilla chips for dipping if desired.

photo (8)

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Product review: Sweet Earth Hickory & Sage Smoked Seitan Bacon

I picked this up at Wegmans. It’s refrigerated, so on Sunday morning I just opened up the package, and pan-fried it all in a pan with a little oil. I have to say, this made the house smell great! My 8 year old was in the basement, and he came upstairs asking why the house smelled like bacon?? My husband loved this, my son liked it, and I liked it. I made myself a “bacon” sandwich with some mustard. I like my “bacon” a little crispier. Not sure if I had cooked it longer if it would have gotten crispier or not. I would buy this again for my husband.

rating: 8

photo 1 (6)

photo 2 (7)

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