Tag Archives: dinner

Vegetarian does NOT = Boring!

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Tofu chili, with a delicious “sweet” tamale.
My tummy is happy after eating this veggie chili. I grabbed a home made tamale out of the freezer and threw it on top of the chili, yum!!

TOFU CHILI
1 package of tofu, baked (see recipe below)
2 15 oz cans of pinto beans (or refried beans) (do not drain)
2 15 oz cans of red kidney beans (do not drain)
1 15 oz can of of diced tomatoes
1 medium sliced zucchini
1 2.25 oz can of sliced olives
1 packet of taco seasoning (1 tsp for tofu, the rest for the pot)
1/3 cup of whole grain brown rice (any rice is fine though)
1/2 tsp crushed garlic
2 green onions diced
3 TBsp olive oil.

Baked tofu:
Drain tofu and lightly press with paper towel to absorb a little of the water. Slice tofu length wise and place on greased cookie sheet. Using about 1 teaspoon of the packet of taco seasoning, Light dust top and sides of tofu with taco seasoning. Safe the rest of the taco seasoning for the cooking process. Place in pre-heated over 400 degrees, for 20 min. After 20 min, turn tofu to brown on another side, bake for another 15, repeat one more time. Total baking time about an hour. Let tofu cool and dice into small chunks. Set aside. You can bake up to a day ahead of time.

Heat olive oil on high, until hot. Toss in the onions, garlic, rice and cooked tofu. Stir constantly while browning, about 2 min. Turn heat down to medium heat. Put in all ingredients except the zucchini. Bring to a quick boil, then put on low heat. Cook for five minutes, then toss in the sliced zucchini, then turn off heat. DONE! Let sit for up to half hour before serving, it will thicken up nicely while waiting. Salt to taste 🙂 Even better the next day!!
Enjoy!

Audrey’s Fancy Egg Salad Sandwich

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Boil 4 eggs, peal and chop
2 avocado’s chopped-Avo’s should be firm, not squishy, if possible
1 Table spoon blue cheese
1/4 teaspoon yellow mustard
3 Tablespoons plain, non fat yogurt
Salt and pepper to taste.

Mix all ingredients. Toast 2 pieces of your favorite bread, place a piece of iceberg lettuce to cover toasted bread. Scoop desired amount of egg salad onto lettuce, top with 2nd piece of toasted bread. Yields about 4 sandwiches.

Try a variety. You could also add any or all of the following; pickles, relish, black olives, green olives, garlic, finely chopped cucumber. Play with it 🙂

Spicy Quinoa

I’m a wimp when it comes to spicy food, I love it but most of the time spicy=heartburn. This dish is spicy without threatening my sensitive esophagus.

1/4 cup craisins (dried cranberries)
1/4 cup raisins
3/4 cup uncooked quinoa
1 tsp crushed garlic
2 TBSP olive oil
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp cumin
1/4 tsp cinnamon
1 1/2 cups vegetable broth
1 can cannellini white beans, drained
1/3 cup pine nuts
1 medium carrot, sliced
1 small zucchini, sliced

Combine the raisins and craisins, place in one cup of hot water, set aside. In a medium skillet, heat the olive oil over medium heat. Once heated, add zucchini, carrot, pine nuts, cinnamon, cumin, black pepper, salt, garlic. Stir constantly for a minute, making sure not to burn spices. After about 3 miniutes, turn down heat to medium low, and add remaining ingredients; drained beans, quinoa, veggie broth, craisin and raisins in water. Cover and cook for about 20 min, until quinoa is softened. Turn off heat, let stand for 5 min before serving. Serves about 4 adults. Enjoy!

Other things I’m going to try with this dish next time; green onions, garbanzo beans, 1/2 tsp curry powder and cilantro. If you’re not a vegetarian, you can use chicken stock instead of veggie broth.

Pot Stickers




Not only is this recipe super easy to throw together, but it’s quick and delicious! These little guys also freeze really well. I love making a giant batch of these pot stickers and freezing them for whenever I want them. You can also make them slightly healthier by going full steam on them and skipping the pan frying all together. You can also skip out on “fancy” crimping and go straight-edged if you prefer.

Pot Stickers
Makes 30

Ingredients:
pork filling:

12 ounces ground pork
1 baby bok choy, diced
6 water chestnuts, diced
2 green onions, thinly sliced
2 garlic cloves, minced
2 teaspoons minced fresh ginger
2 teaspoons soy sauce
1 teaspoon sesame oil
1 teaspoon salt
1/2 teaspoon cracked black pepper
1 egg, lightly beaten

1 egg, lightly beaten
30 round wonton wrappers
4 tablespoons vegetable oil, divided

choganjang:
1/3 cup soy sauce
2 tablespoons rice wine vinegar
2 teaspoon sesame oil
1 1/2 teaspoons gochujaru (Korean chili powder)
2 garlic cloves, minced
1 green onion, thinly sliced
1 teaspoon toasted sesame seeds

Directions:
1. Place all filling ingredients into a bowl and mix together until well combined. Set aside.
2. Brush perimeter of a wonton wrapper with the remaining egg and fill center with 1 heaping tablespoon of pork filling. Seal and crimp together.
3. Set dumplings aside and repeat until all wrappers have been used.
4. Heat a large, heavy bottom skillet over medium-high heat and add 2 tablespoons oil.
5. Add 5 to 6 pot stickers to pan and pan fry for 3 to 4 minutes. Flip pot stickers and continue to fry for 2 minutes.
6. Add 1 tablespoon water to the pan and cover for 1 minute or until the wonton wrappers have softened and steamed and the filling has finished cooking through.
7. Remove from heat and repeat until all pot stickers have been cooked. Serve immediately with choganjang.
8. Choganjang: Place all ingredients into a small bowl and whisk together. Serve with pot stickers.

For the full recipe, visit the link below
http://www.spoonforkbacon.com/2013/09/pot-stickers/

Loaded Baked Potato Casserole

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This is a “comfort food” recipe. Meaning that when you smell it baking in the oven, you can’t wait for it to be done, and when you eat it……oh my!

Ingredients
butter for dish
6 russet potatoes, peeled and sliced into 1/4-inch thick rounds
salt and fresh ground pepper, to taste
2 garlic cloves, minced
1 cup shredded cheddar cheese
1 cup shredded Monterey jack cheese
8 slices bacon, cooked to desired crispiness and crumbled
2 cups milk
1 large egg
salt and fresh ground pepper, to taste
2 tablespoons chopped fresh parsley

Instructions
Preheat oven to 375 degrees.
Rub a 13×9 baking dish with butter.
Layer half of the potato slices in dish, overlapping slightly.
Season with salt and pepper.
Sprinkle minced garlic over potatoes.
Next, sprinkle shredded cheeses and bacon.
Layer the rest of the potato slices on top, overlapping slightly.
In a separate mixing bowl, whisk together milk, eggs, salt and pepper.
Pour the milk mixture over potatoes.
Add parsley across the top.
Bake for 75 to 90 minutes, or until custard is cooked and set.
Let rest 20 minutes before cutting and serving.

Life is good, eat comfort food
Audrey~

http://diethood.com/2013/10/05/loaded-baked-potato-casserole/

Grilled Cheddar, Tomato and Bacon Sandwiches

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This is “comfort” food at its finest! Easy and delicious!
Life is good, eat cheese
Audrey~

Ingredients
•8 thick-cut bacon slices
•8 slices country-style sourdough bread (cut on deep diagonal into 5x3x1/2-inch slices)
•2 cups (packed) grated extra-sharp cheddar cheese (about 8 ounces)
•8 tomato slices, seeds removed, slices drained on paper towels
•4 tablespoons mayonnaise

Preparation

Cook bacon in heavy large skillet over medium heat until brown and crisp, turning occasionally, about 6 minutes. Transfer bacon to paper towels and drain. Wash and dry skillet.

Place 4 bread slices on work surface. Press 1/4 cup grated cheese onto each slice. Top each with 2 tomato slices. Sprinkle with pepper. Place 2 bacon slices atop each, breaking into pieces if necessary to fit. Press 1/4 cup grated cheese over bacon on each. Top sandwiches with remaining bread slices, then spread 1/2 tablespoon mayonnaise over top of each sandwich. Heat 2 heavy large skillets over medium heat. Add 2 sandwiches, mayonnaise side down, to each skillet. Place plate atop both sandwiches to weigh down. Cook sandwiches until bottom is golden brown, about 2 minutes. Spread top of each sandwich with 1/2 tablespoon mayonnaise. Turn sandwiches over, mayonnaise side down. Top with plates and cook until golden brown on bottom, about 2 minutes. Transfer sandwiches to work surface. Cut sandwiches crosswise in half and serve

Read More http://www.epicurious.com/recipes/food/views/Grilled-Cheddar-Tomato-and-Bacon-Sandwiches-103128#ixzz2iCU7i7cz

Baked Spaghetti-YUM!

baked spag

Ingredients
2 cups canned diced tomatoes
2 cups tomato sauce
1 cup water
1/2 cup diced onion
1/2 cup diced green bell pepper
2 cloves garlic, chopped
1/4 cup chopped fresh parsley leaves
1 1/2 teaspoons Italian seasoning
1 1/2 teaspoons House Seasoning, recipe follows
1 1/2 teaspoons seasoning salt
1 1/2 teaspoons sugar
2 small bay leaves
1 1/2 pounds ground beef (or replace with 1pk firm tofu)
8 ounces uncooked angel hair pasta
1 cup grated cheddar
1 cup grated Monterey Jack

Directions

Preheat the oven to 350 degrees F.

In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour. Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. Simmer for 20 more minutes. Cook the pasta according to the package directions. Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce. Bake in the oven for 30 minutes. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

http://www.foodnetwork.com/recipes/paula-deen/baked-spaghetti-recipe/index.html

Apple Bacon Stuffed Sweet Potatoes-YUMM!

sweet potato
http://www.brit.co/picks/apple-bacon-stuffed-sweet-potatoes/

Super yummy during colder weather, or anytime really!! If you don’t like goat cheese, simply substitute for your favorite cheese.

Apple Bacon Stuffed Sweet Potatoes

Yield: serves 4 or 8, if you cut the potatoes in half

Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: about 1.5 hours

Ingredients:

4 large sweet potatoes, mostly fat and round
3 slices bacon, chopped
2 honey crisp apples, diced
3 tablespoons freshly chopped sage
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cinnamon
4 ounces goat cheese

Directions:

Preheat oven to 350 degrees F. Poke holes in sweet potato with a fork, then wrap each tightly in aluminum foil. Bake for 45-60 minutes, or until potatoes and tender to the touch. Unwrap foil and cut a slit down the middle of each sweet potato. Let sit until cool enough to handle.

While potatoes are baking, heat a large skillet over medium heat. Add bacon and cook until crispy and fat is rendered, then remove with a slotted spoon and place on a paper towel to drain. Add apples to the skillet with nutmeg and sage, tossing to coat, then cook until soft and somewhat caramelized. Toss bacon back into the skillet and set aside until ready to stuff.

Once sweet potatoes are somewhat cool, cut a slit down the middle and gently remove the flesh with a spoon, trying to keep the potato intact. Add the sweet potato flesh to a large bowl, then mash with 3 ounces of goat cheese, cinnamon, nutmeg, salt and pepper. Taste and adjust seasonings if desired, then scoop flash back into the potato skins. At this point you can re-warm the potatoes (if you let them cool completely) in the oven, then top with remaining goat cheese. Spoon the apple bacon mixture evenly on top and serve!