Roasted Vegetable Stack Recipe

Yummy, yummy, yummy!  I'm hitting you with another awesome vegetarian dish!  I've noticed that I use a lot of cumin in my cooking.  I guess I like the flavors of the Southwest a lot.  I saw this dish on Pinterest (my new obsession) and was dying to try it out.  Pinterest linked me to this site where I got all the lovely details about the recipe.  My version differs slightly so...

You will need Cilantro, Salsa, Sweet Potato, Bell Pepper, Anaheim Pepper, Garlic, Onion Spinach, Corn Tortillas, Frozen Corn, Shredded Cheese, Cauliflower, and Purple Kale.  Also you will want Sour Cream to top the finished dish.  I have some Green Onions pictured..which can be used as a garnish.  In the end I decided not to use them.

Chop up the Cauliflower, Onion, Anaheim Pepper, and Sweet Potato and place them on a baking sheet.  Then add the Frozen Corn that has been thawed and your minced Garlic.

Drizzle with Olive Oil and then sprinkle with the Cumin and a bit of Salt & Pepper.  Mix everything together with your hands to ensure that everything gets kissed with the Oil and spice.  Bake at 425 Degrees for about 40 minutes.  Try to stir the pan every now and then.

I was only able to stir my mix around once and things came out lovely!  You want the veggies to be tender and caramelized a bit.

Chop the Cilantro and add it to the salsa.  Mix the two together well.

Spray an 8x8x5 pan  and put 1/3 of the salsa mix on the bottom of the dish

Top with broken up bits of Corn Tortilla

Then add 1/3 of the roasted Veggies

Top this with 1/3 of the Spinach and chopped purple Kale

Top that layer (phew) with 1/3 of the shredded Cheese.  Repeat those steps another 2 times.

In the end you will get a heaping and lovely baking dish topped with cheese.

Cover with foil and bake 350 degrees for 20 minutes.  Then remove the foil and cook another 10 minutes till everything is warm and ooey gooey.  When cooking is done let it sit for about 5 minutes more out of the oven.

Ooey, gooey, and cheesey!

This was so yummy and fresh tasting.

Top with a dollop of Sour Cream and Enjoy!

Roasted Vegetable Stack Recipe
Source:  Perry's Plate

1 Anaheim Pepper, cut into matchsticks
 1 Bell Peppers, cut into matchsticks
1/2 head of Cauliflower, cut into smallish chunks
1 Sweet Potato, peeled and cut into smallish chunks
1 Onion, halved and slivered
1 cup Frozen Corn Kernels, thawed and squeezed a bit to remove excess moisture
3 TBSP Olive Oil
1 1/2 tsp Ground Cumin
2 Garlic Cloves, minced
salt and pepper
1/2 C chopped Fresh Cilantro
2 C Salsa (I used Pace Picante sauce Medium heat)
2 Big handfuls of Baby Spinach
1 C chopped Purple Kale
9-10 Corn Tortillas torn into little chunks
2 cups Shredded Cheese
sour cream to top the finished dish

Preheat the oven to 425 degrees.

Place Anaheims, Bell Peppers, Cauliflower, Sweet Potato, Onion, and Corn Kernels onto baking sheet. Drizzle with Olive Oil and sprinkle the Cumin, Salt & Pepper, and Minced Garlic over top. Use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast for 30-40 minutes until vegetables are tender and begin to caramelize in spots. Try to stir the pan 2 to 3 times during cooking to get an even roast.  Remove the pan from the oven and reduce the temperature to 350 degrees.

Prepare an 8x8x2 square baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. Spread 1/3 of the salsa mix into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the Veggies, a handful of Spinach and Kale, and 1/3 of the Cheese. Repeat 2 more times and end with a layer of Cheese on top. Cover with aluminum foil and bake 20 minutes.  Remove the foil and bake another 10 minutes until the chesese is melted and everything is warm and gooey.


Let it sit for 5 minutes and cut into squares. Top with Sour cream and Enjoy!

Approximately 6 servings

367 Calories
43 Carbs
17 Fat
11 protein

Lemony Herb Pasta

I've really been into lemon flavored foods lately.  I'll try to space it out a little...but can't promise anything.  There is just something about the lovely and refreshing flavor that a little lemon brings to a dish that just makes it fresh and summery tasting.  I made a nice vegetarian lemony pasta the other night that my whole family enjoyed.  I found the recipe in my Mom's August 2011 "Family Circle" magazine.

You will need Parmesan Cheese, Asparagus, Penne Pasta, Lemon Juice (I am lame and used bottled), Bacon, Lemon, Fresh Parsley, Part Skim Ricotta Cheese, Olive Oil, and Salt & Pepper.

Start by frying up your Bacon.

Make sure your older child is entertaining the baby by putting her in dress up clothes.

Wash and cut up your asparagus into smallish bits.

Cook your Pasta according to package instructions.  When you have 3 minutes left...

Toss the Asparagus into the pan and stir it all together nicely.

In a bowl add the Ricotta, Lemon Juice, Parmesan Cheese, Parsley, Olive Oil, Lemon zest, and Salt & Pepper and whisk it all together well.

Reserve about 1 cup of the pasta/asparagus water to use later.

Drain the rest of the water out and place the pasta/asparagus in a large bowl.  Top with the Ricotta mixture and your crumbled bacon and mix everything together.

Add a little Pasta water if you feel the sauce isn't saucy enough.  I used just a splash.

Enjoy!

Lemony Herb Pasta Recipe
Source:  Family Circle Magazine

1 15 oz part Skim Ricotta Cheese
5 TBSP Lemon Juice
1/4 C Grated Parmesan Cheese
1/3 C Chopped fresh Parsley
1 TBSP Olive Oil
2 tsp Lemon Zest
1/2 tsp Salt
1/4 tsp Pepper
1 Lb Penne Pasta
1 Lb Asparagus cut into 1 inch bits
8 Slices Bacon, cooked and crumbled

Brint a pot of water to boil.  In a bowl whisk together the Ricotta, Lemon Juice, Parmesan Cheese, Parsley, Olive Oil, Lemon Zest, and Salt & Pepper.

Add Penne to the boiling water and cook according to package directions.  When you have 3 minutes of cook time left add the Asparagus into the pot.  When finished cooking set aside about 1 cup of pasta water.  Drain the rest of the pasta and place in a large bowl.

Add the Ricotta mixture and the Bacon and stir well to combine.  Add the reserved pasta water to reach desired consistency.

Enjoy!

Approximately 8 Servings

360 Calories
10 Fat
47 Carbs
18 Protein

Sloppy Bombay Joes Recipe

Can I just say Yum!  This recipe was pretty amazing and smelled like heaven while it was cooking.  My husband walked in and said that whatever I was making smelled delicious. I got this recipe from Aarti Party by Aarti Sequeira on Food Network and I am so happy I decided to try this.  There are raisins in the recipe and I was afraid that they would be a bit goofy tasting.  But it was a really nice hit of sweet with all the savory in this dish!  Give it a try..you won't be disappointed.

You will need Half & Half, Cilantro, Pistachios, Raisins, Onion, Bell Pepper, Olive Oil, Ground Turkey, Garam Masala, Cumin, Paprika, Serrano Chile, Fresh Ginger, Garlic, Tomato Sauce, and Honey.  You will also need Water which isn't pictured.

Warm 1-2 TBSP oil in a medium pan, Add the Garlic, Ginger, 1/2 the Serrano Chile (remove the seeds and ribs if you don't want it too spicy) and cook until they begin to soften.  Add the Garam Masala and Paprika and cook about 30 seconds.

Stir in the Tomato Sauce and Water and brig to a boil.  Then reduce the heat and let simmer about 15 minutes. 

Meanwhile..in a second skillet over medium heat add 2 TBSP Olive Oil and allow it to get warm.  Add the Pistachios and raisins.

Cook until the raisins plump up and the pistachios are a bit toasted.  Remove from pan and set aside.

In the raisin pan add another 1-2 TBSP oil and toss in the onion and bell pepper.  Saute until everything is softened and starting to brown.

Try to ignore my terrible nail polish and then throw in the other half of the serrano pepper whole.  No need to remove the seeds and ribs, this one is just for flavor.  Saute a few minutes and season with the Cumin and a bit of Salt and Pepper.

Stir in the Ground Turkey and cook until it is fully cooked, breaking up the big pieces of meat.

Your sauce should be ready by now.  Pour the sauce into the pan with the meat.  Stir everything together and bring it up to a boil.  Then, lower the heat and simmer about ten minutes until everything thickens up a bit.

Remove the Serrano Chili and either toss out or eat if you feel like facing the fire.

Add the honey, Half & Half, and the Pistachio/Raisin mix and stir well to combine everything.

Oh wow, was this tasty!

Serve on a nice roll and top with chopped cilantro.  Enjoy!

Sloppy Bombay Joes Recipe
Source:  Aarti Sequeira -Food Network

Sauce:

2 TBSP Olive Oil
1 TBSP minced Ginger
2 Cloves Garlic, minced
1/2 Serrano Chile, seeded and finely minced (the other half goes in with the meat)
1 tsp Garam Masala
1/2 tsp Paprika
1 (15 oz) can Tomato Sauce
1 C Water

Meat:

3-4 TBSP Olive Oil
1/4 C Pistachios, shelled
1/4 C Raisins
1 tsp Ground Cumin
1/2 Large Onion, diced
1 Bell Pepper, diced
1/2 Serrano Chile, seeds intact and whole
1 Lb Ground Turkey
1/2 tsp Honey
1/4 C Half & Half
Small Handful chopped fresh Cilantro
Buns for serving

Warm a medium saucepan over medium heat and add 2 TBSP Olive Oil.  Add the Ginger, Garlic, and Diced Serrano Chili.  Saute until the ginger and garlic brown a bit.  Add the Garam Masala and Paprika and saute for about 30 seconds.  Stir in the tomato sauce and water and bring to a boil.  Then reduce the heat and simmer, uncovered, about 15 minutes.

Meanwhile for the turkey, in a large skillet warm 2 TBSP of Oil and when warm add the Pistachios and raisins.  Cook until the raisins plump up and the pistachios are slightly toasted.  Remove from the pan and set aside.

Using the same pan return to medium heat and add another 1-2 TBSP of Oil and warm.  Add the Onions and Bell Pepper and saute until softened and just starting to brown.  Add the whole Serrano Chile and saute for another few minutes.  Season with the Cumin and a bit of Salt & Pepper.  Stir in the Ground Turkey making sure to break it up well.  Cook everything until the turkey is cooked through.

At this point the sauce should be ready.  Pour the sauce into the skillet with the turkey.  Stir everything together and bring it to a boil.  Then lower the heat and simmer the mixture about 10 minutes or until it has thickened up a bit.  At this point you can remove the Serrano Pepper and toss it or eat it if you are feeling daring (I wasn't so I tossed it).  Add the Honey, Half & Half, and the Pistachios/Raisins mix.  Stir everything together well.  Before serving garnish with the fresh Cilantro and serve on buns.

Enjoy!

Approximately 6 servings (nutritional info for the meat and sauce not the buns)

Calories 333

Carbs 16

Fat 22

Protein 18

Guacamole Recipe

Last summer I was very pregnant with my most recent baby.  I was in super lazy mode and just didn't want to do anything for myself.  Luckily for me, my sister had pity on my pregnant soul and invited me over to dinner so I wouldn't have to cook myself.  I don't remember what the main dish was..but as a side dish she made the most amazing Guacamole ever.  Now I don't know if it was because I was great with child or what, but this Guacamole was so amazing.  It was so fantastic that I decided to go to the store and buy some Guacamole to eat the very next day(remember I was far too lazy to do any cooking of my own).  Now after having the delicious, rich, creamy homemade Guacamole the sad, bland, strange tasting store bought sludge was a major disappointment.  I vowed that day never to buy the store bought again!  Fast forward almost a whole year later and I wanted Guacamole again.  I found this recipe by Alton Brown and whipped up a batch of the deliciousness.  It was so yummy that we ate it all up with no leftovers for my poor husband who had to work.

You will need Avocados, Onion, Lime, Garlic, Tomato, Salt, Cayenne, and Cumin.

Slice up your Avocados and remove the pits.  Don't throw away all the pits you'll want one or two at the end.

Remove the Avocado from the shell and place in a good sized dish.  Juice the lime and add to the Avocado.

Add the Salt, Cumin, And Cayenne.

Using a fork Mash it all up and mix the spices all around.  I like a little texture so I didn't mash it to an oblivion.

Now add in the diced Tomato, diced Onion, and Minced Garlic.  Mix it all in and allow the Guacamole to sit at room temperature an hour for the flavors to marry.  I like to stick a pit or 2 in at this point cause I think it helps avoid browning. 

Enjoy!

Guacamole Recipe
Source:  Alton Brown- Food Network

3Avocados
1 Lime
1/2 tsp Salt
1/2 tsp Ground Cumin
1/2 tsp Cayenne
1/2 Onion, Diced
2 Tomatoes, seeded and diced
1 Garlic clove, minced


In a large bowl place the Avocado, lime juice, Salt, Cumin, and Cayenne.  Using a fork mash up the Avocado and mix all the seasoning in.  Don't over mash it's nice with a little bit of texture.  Add in the Onions, Tomatoes, and Garlic.  Let sit at room temperature for 1 hour and then serve.

Enjoy!

Approximately 5 Servings

209 Calories
14 Carbs
18 Fat
3 Protein

Cheesy Quinoa Burger Recipe

You all know how much I love Quinoa and vegetarian dishes.  I saw this recipe and was really excited to try it.  I like the idea of having a bigger repertoire of foods that go on buns.  These Quinoa patties were very tasty and my husband and I really enjoyed them.  I put a little mayo on the buns but in the end I felt that the buns were a little overpowering.  The patties are really nice on their own so I would skip the bun and just eat the patty with a little sour cream.

You will need Shredded Cheese, Flour, Green Onions, Carrots, Eggs, Onion, Ground Cumin, Garlic Salt, Quinoa, Cottage Cheese, and Salt & Pepper.

Rinse your Quinoa well.

then cook it according to package instructions.  When done let it cool a bit.

Finely Dice up the carrots and 2 TBSP of onion.

Add in the Green Onion.

Throw in the Cheese, Eggs, and Flour.

Now add in the Ground Cumin, Garlic Salt, salt, and Pepper and mix everything together well.

Add in the Cottage Cheese.

Add in the Qunioa and mix everything together really well.

Grab a heaping 1/3 cup of the Quinoa mix.

Place it in your non-stick skillet over medium heat (make sure the pan has been sprayed with non-stick spray).

Using the measuring cup press down the mix and form it into a patty.

Cook until browned on each side.  They will be a bit fragile so be careful with them. 

Yummy little patties!

Enjoy!

Cheesy Quinoa Burgers

1 C Quinoa
1/2 tsp salt
3/4 C Shredded Cheese
1/2 C Cottage Cheese
1 C Carrots, finely chopped
3 Eggs
2 TBSP Flour
2 TBSP Onion, finely chopped
2 whole Green Onions, including white parts, thinly sliced
1/4 tsp Black Pepper
1 tsp Ground Cumin
1/2 tsp Garlic Salt

Rinse the Quinoa and cook according to package directions.  When done allow it to cool a little.

In a large bowl combine the shredded Cheese, Cottage Cheese, Carrot, Eggs, Flour, Green onions, Chopped Onion, Cumin, Garlic Salt, Salt & Pepper, and Quinoa.

Heat a frying pan coated with non-stick spray over medium heat.  Measure 1/3 cup of the quinoa mix and put in the pan.  Using the bottom of the measuring cup press down the mix into a patty about 1/2 inch thick.  Cook until golden brown and delicious.

Enjoy!



Approximately 12 Patties

113 Calories
12 Carbs
4 Fat
6 Protein