I love to cook, because it’s about creativity and experimentation. Cooking works not only as a creative outlet, but also as a time and money saver. I like to pre-cook and refrigerate or freeze my dinners and lunches for a week over the weekend. It does take a few hours to prepare the meals, but it's worth it when you get home from a long hard day and all you have to do is quickly heat up a meal. When it comes to cooking recipes are not always essential, but it’s important to know when you should follow them and when you can just let your creative juices flow. Usually when I’m cooking rather than baking I will follow recipes loosely or not at all. A good dish is simply about three main things:
1. Vegetables.
2. Starch.
3. Sauce.
Meat or fish can always be added to the three elements above, but I won’t spend a lot of time discussing non-vegetarian recipes. I often incorporate meat substitutes into my recipes that could easily be replaced with actual meat or fish. Some people have criticized my use of “fake” meat, because in their words, “why be a vegetarian if you’re going to eat something that’s trying to be meat?” I disagree, because meat substitutes are just vessels for flavors and a good source of texture in a dish.
Latin Lasagna:
Serves: 12
Ingredients:
1 large can of black beans (kidney or pinto beans also work)
4 ears of fresh corn (or 2 cans of corn)
5-6 tomatoes on the vine (or 2 cans diced tomatoes)
1 medium spanish/yellow onion
1 cup scallions
1 green bell pepper
1 red bell pepper
1 large zucchini
1 14 oz package of Gimme Lean Ground Beef (you can also use real ground beef or another brand of meat substitute)
24 ounces of cheese (use any combination you like or even pre-blended bags. I used 8 ounces of of monterey jack, 8 ounces of 75% reduced fat cheddar, and 8 ounces of veggie cheese cheddar flavor)
2 packages of tortillas; 10-12 total (use whatever type you want. I use one package each of low-fat whole wheat and low-fat tomato)
1 small can of mild enchilada sauce (you can also use medium or hot)
Several teaspoons of fajita seasoning blend
Directions:
Chop and cook the peppers and zucchini in a sauce pan with cooking spray, salt, and fajita seasoning. Before the vegetables have fully cooked, add the chopped onion and scallions and continue cooking on medium to low heat until everything is tender. In a large pot, add cooking spray salt, and the beans (drained) and simmer on low heat for about five minutes. Add the diced tomatoes (drained) and 3/4's of the can of enchilada sauce to the beans and continue to simmer on low-heat until the liquid has cooked off. Cut the corn off the cob and cook in a skillet with cooking spray and salt until it is slightly brown. Add the corn and the pepper/zucchini/onion/scallion mixture to the bean and tomato mixture blend together and remove from the heat. Chop up or break down the Gimme Lean with your hands and add to a skillet with cooking spray and salt and cook until slightly brown. Add the rest of the enchilada sauce to the Gimme Lean and cook on low heat until caramelized. Add the Gimme Lean to the pot with the rest of the ingredients and combine. Grate the cheeses and blend together with about 2-3 teaspoons of the fajita seasoning.
Spray a large rectangular baking dish with cooking spray and cover the bottom with 3 of the tortillas. Scoop in the vegetable mixture and spread out evenly to cover the tortillas and than sprinkle a thin layer of cheese over the vegetable mixture. Repeat this process twice making sure the top layer is the cheese layer. Cook in a pre-heat 400 degree oven for about 20 minutes until the cheese is melted. This recipe refrigerates/freezes and reheats very nicely; it's just as good day 10 as it is day one.
Chewy Carmel BarsCurtsey of CDKitchen.com
Serves: 2 dozen
Ingredients:
3/4 cup butter, melted (margarine works)
1 cup flour
1 cup oatmeal
3/4 cup packed brown sugar
1 teaspoon baking soda
32 caramels, unwrapped (I couldn't find plain caramels, so I used caramel creams. You can pop out the cream filling or just leave it as I did. I think the cream was a nice addition.)
1 tablespoon butter (margarine also works)
3 tablespoons milk (I used skim milk and it worked perfectly)
Optional: 1 package (6 oz) chocolate chips (I did not use chocolate chips, because I felt the bars were sweet enough and I didn't want the carmel flavor masked)
Optional: 1/2 cup chopped nuts (I did not use nuts; I think their flavor is too overpowering)
Directions:
Preheat oven to 350 F. In a small mixing bowl, combine butter, flour, oatmeal, brown sugar, and baking soda; mix well. Put 3/4 of butter-oatmeal mixture in an ungreased 9x13 pan, pressing evenly over the bottom of pan. Bake for 10 minutes.
In a saucepan, combine the caramels, butter, and milk and heat, stirring, until the caramels are melted, be careful not to burn.
Pour caramel mixture over the baked crust and sprinkle with chocolate chips and nuts (optional). Top with remaining butter-oatmeal mixture. Bake for 15 minutes more. Cool and cut into bars. These bars are great! The oat flavor blends beautifully with the buttery sweet caramel and I was amazed at how the bars stayed stayed moist and chewy even days later.
Quick Coffee Cake (Curtsey of allrecipes.com)
Ingredients:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
6 tablespoons white sugar
1/2 teaspoon salt
1/3 cup shortening (I used 4 tablespoons of vegetable shortening and 1 1/2 tablespoons of margarine)
1/2 cup milk (If you're in a bind like I was, you can add about 2 tablespoons of cream cheese and about 1/2 of water)
1 egg
1/2 teaspoon vanilla extract
2 tablespoons butter, melted (I used margarine)
1/2 cup brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon (I used a little extra cinnamon, because I love it!)
Directions:
Preheat oven to 425 degrees F (220 degrees C). Grease and flour a 9 inch square pan. If you only have a larger pan like I had, you can use just half of the pan. In a large bowl mix together the flour, baking powder, sugar and salt. Cut in the shortening with a pastry blender to the size of small peas.In a separate small bowl, beat the egg well, then stir in the milk and vanilla. Add the egg-milk mixture to the flour mixture all at once. Stir carefully until just blended.
Pour batter into prepared pan and spread evenly. Drizzle top with melted butter.
In a small bowl mix together brown sugar, 2 tablespoons flour and 1/2 teaspoon cinnamon. Sprinkle on top of cake. Pour batter into prepared pan. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Easy Faux Panini
Ingredients:
Serves 1
1 large piece of Pre-packaged Naan, Forcaccia, or pita bread
Several slices of roasted red peppers from a pre-prepared bottle
Several slices of fresh vine ripened red tomato
2-4 ounces of swiss or fresh mozzarella cheese
2-3 tablespoons of pre-made pesto
Optional: 2 ounces of cheddar cheese (I used 50% reduced fat)
Optional: fresh roasted garlic (just wrap cloves in foil and cook in the microwave at about 400 degrees for about 20-25 minutes)
Directions:
Heat a small skillet to medium heat and add cooking spray. Add the tomato slices and cook on each side for about 2-3 minutes. Cut the bread, so you have a top and a bottom. Spread both sides of the bread with pesto and the roasted garlic. Layer on the tomatoes, red peppers, and cheese slices. Spray a baking sheet or microwave pan with cooking spray. Cook in the microwave or oven at 400 degrees for about 5 minutes or until the cheese is melted and the bread is brown and crispy on the edges.
Creamy Low-Fat Asparagus Soup (Curtsey of skinnychef.com)
Serves 4
Ingredients:
1 1/2 pound asparagus (about two large bunches)
4 tablespoons trans-fat free margarine
1 yellow onion, diced (I used about 1/4 of a red onion in addition for flavor)
4 garlic cloves, minced (I added an extra clove of garlic)
1/4 cup dry white wine
3 cups fat-free, reduced sodium chicken stock (I use vegetable stock)
1/2 teaspoon salt (I added at least an extra 1/4 teaspoon of salt)
1/4 teaspoon freshly ground pepper
1 8-ounce package low-fat or non-fat cream cheese (I used half tofu cream cheese, because it's actually fluffier)
1 teaspoon olive oil
Optional: 1/4 or 1/2 cup swiss or mozzarella cheese
Optional: 1/4 or 1/2 cup parmesan cheese
Directions:
Trim the tough stem ends from the asparagus spears. Cut the tips off from half the spears. Set the tips aside. Chop the remaining asparagus into 1-inch pieces.
In a heavy soup pot over medium heat, melt the margarine. Add the onion and garlic and cook, stirring occasionally, until tender and translucent (3-4 minutes). Add the wine and cook until most of the liquid has evaporated. Add the chopped asparagus and the stock. Season with salt and pepper. Bring to a simmer, then reduce the heat to medium-low. Cover and cook until the asparagus is tender, about 20 minutes.
Add the cream cheese. Using an immersion blender, puree the soup until smooth, about 1 minute. Season with salt and pepper.
In a small skillet over medium heat, add the olive oil. Add the reserved asparagus tips and cook until just tender, about 2 minutes. Ladle the soup into warmed bowls, garnish with the asparagus tips. This soup tasted just as good after being refrigerated for a couple days. I also added some crispy onions, which can be purchased in the salad aisle. This goes really well with the sandwich recipe above.
VEGETABLE IN PASTRY (curtsey of cooks.com)
PASTRY:
2 c. flour
1 (8 oz.) pkg. cream cheese (I used half low-fat cream cheese and half herb tofu cream cheese for extra flavor and to cut out some fat)
1/2 c. butter (I use half margarine and half butter, but all margarine would work too)
Whip cream cheese and butter; add flour. Mix until a ball forms. Refrigerate for 30 minutes before using.
VEGETABLE FILLING:
1 lb. bag broccoli or spinach (I used half broccoli and half spinach)
6 oz. can chopped mushrooms (I don't care for mushrooms, but I like the flavor, so I used about half a small can of cream of mushroom soup)
1 med. onion, chopped (I used half white and half red)
4 oz. grated Cheddar cheese or Mozzarella cheese (I used 3/4's reduced fat cheddar and 1/4 swiss, but mozzarella would also be good)
Optional: 1/2 cup parmesan (reduced fat optional)
Optional: 3 cloves of garlic (this added some needed flavor)
Optional: 1/4 cup french onion or herb tofu cream cheese (this added some creaminess and flavor)
Salt and pepper to taste
Directions:
Cook vegetables and drain well. Add the rest of the ingredients; set aside until ready to roll pastry. Roll out dough to 1/2 inch thickness on lightly floured board. Cut into 5-inch circles. Place vegetable mixture in center of circle and fold dough, sealing edges with a little water. Prick top of pastry and bake in 425 degree oven 20 to 25 minutes. Makes 8 to 10. I also sprayed the top of the pastries with cooking spray and sprinkled on salt and parmesan.
Mango Stormy by Aunt Debbie
4 servings:
Ingredients:
4 parts (shots) mango rum (Captain Morgan's makes one)
4 parts ginger beer (this a drink mixer and is not yummy to drink on its own, but you can use regular ginger ale, if you're in a bind)
2 parts fresh lime juice (the juice of one lime)
Directions:
Shake with ice in a cocktail shaker and serve with a garnish of mango if you're feeling fancy or just with a smile!
Moira's Cosmo
Ingredients:
4 servings:
4 parts (shots) vodka (preferably citron)
2 parts cointreau or triplesec (orange liquer)
2 parts lime juice (the juice of one lime or you may also use sweetened lime juice)
4 parts cranberry juice
Directions:
Shake with ice in a cocktail shaker. Serve in a stemmed glass and garnish with lime.
Potato Gnocchi Two Ways
Gnocchi is a filling comfort food, not a great example of cool and light summer fare, but it's so good. There other day I took a leap and tried out for myself what I've only had in restaurants. Remember when you serve this don't pronounce the "g"!
Sweet Potato Gnocchi Ingredients: ()
2 (8 ounce) sweet potatoes
2 cloves garlic, pressed
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 egg
2 cups all-purpose flour
3 tablespoons unsalted butter
Salt and pepper to taste
Directions:
Preheat the oven to 350 degrees F (175 degrees C). Bake sweet potatoes for 30 minutes, or until soft to the touch. Remove from the oven, and set aside to cool.
Once the potatoes are cool enough to work with, scoop out the flesh with a spoon, and mash them, or press them through a ricer into a large bowl. Blend in the garlic, salt, nutmeg (be careful, do not add too much), and egg. Mix in the flour a little at a time until you have soft dough. Use more or less flour as needed.
Bring a large pot of lightly salted water to a boil. While you wait for the water, make the gnocchi. On a floured surface, roll the dough out in several long snakes about a 1/2 inch wide, and cut into 1-inch sections. Using the back of a fork, press on the top of each piece. Place a piece of parchment paper on a cookie sheet and flour it. Place the pieces on the cookie sheet and put in the freezer for 10-15 minutes (until slightly firm, but not completely frozen).
Drop the pieces into the boiling water, and allow them to cook until they float to the surface. Remove the floating pieces with a slotted spoon, and keep warm in a serving dish.
Brown Butter Sauce
Heat 3 tablespoons of butter in a sauce pan until melted. Add 1 clove of garlic, which has be pressed or finely chopped. Add about 1 teaspoon of salt and 1/2 a teaspoon of pepper. Stir mixture and cook on medium heat until light brown; do not burn. Place the sauce in the cooking dish and toss with the gnocchi.
White Potato Gnocchi Ingredients: ()
Kosher salt
1 pound russet potatoes
3 to 4 large egg yolks
1/2 cup freshly grated Parmesan
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon gray salt
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour, plus more for dusting board and dough
Directions:
Preheat the oven to 425 degrees F.
Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh.
Mash up the potato flesh with a masher. You should have about 2 cups. Make a mound of potatoes on the counter with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough. If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again. Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Use the back of a fork to press into the pieces, which will hold the sauce and make the gnocchi cook faster. Place a piece of parchment paper on a cookie sheet and flour it. Place the pieces on the cookie sheet and put in the freezer for 10-15 minutes (until slightly firm, but not completely frozen).
Drop the pieces into the boiling water, and allow them to cook until they float to the surface. Remove the floating pieces with a slotted spoon, and keep warm in a serving dish. Serve with pesto, tomato, or butter sauce.
Balsamic Pasta Salad
Makes: 10-12 servings
Ingredients:
Fusilli pasta (you may substitute any kind of pasta here)
Tortellini pasta
Two cans of diced tomatoes with garlic and basil (you may also you fresh tomatoes here; 3 or 4 small tomatoes off the vine should be enough)
One small jar of sun dried tomatoes in oil and seasonings (you may also use fresh sundried tomatoes, but you’ll want to cook them briefly in olive oil to soften them up)
Fresh broccolini or broccoli
Two fresh red peppers
One fresh green pepper
One large red onion
½ cup of fresh Parmesan cheese
½ cup of Swiss cheese (this is optional or another cheese can be substituted)
6-8 ounces of fresh mozzarella cheese cut into bite sized cubes
One large bottle of creamy balsamic vinaigrette salad dressing (you may also use balsamic vinegar and olive oil)
One jar of pesto
2 bags of Morningstar Farms® Meal Starters™ Chik'n Strips (you may also use two containers of extra firm tofu or lean chicken)
Directions: Microwave the Chik’n strips for 5 minutes on high or slice the tofu or chicken into bite sized strips. Place the Chik’n into a pan with about a half a tablespoon of oil (I use the oil from the jar of sun dried tomatoes) on medium heat and cook until slightly brown. Add 2-3 tablespoons of pesto and cook until the Chik’n is well coated. Bring a gallon pot of salted water to a boil; add both pastas to the pot. Cook for about 5 minutes and check to make sure the pasta is al dente (still has bite to it). Drain the pasta and run cold water over it before putting it back into the pot, so that it will not continue to cook. Cut and cook the veggies (peppers, broccoli, and sundried tomatoes) in the oil from the sundried tomatoes briefly (5 minutes) and then add 3 or 4 tablespoons of the balsamic dressing or 4 tablespoons of balsamic vinegar and 1 extra tablespoon of olive oil. Be careful not cook the vegetables for too long, because you want them to keep some bite. Fine cut the red onion and set aside. Put the pasta in a large bowl and mix with several tablespoons of the balsamic dressing. Add the vegetables, Chik’n, red onion, and cheeses to the pasta and stir together with the rest of the balsamic dressing. Keep this pasta salad refrigerated and serve cold for a cool and flavorful summer treat.
Serves 4
¼ c. water
¼ c. sugar
1 bag (12 ounces) frozen raspberries or 3 c. fresh frozen raspberries
1. Stir together water and sugar until sugar dissolves.
2. Pulse raspberries in food processor til coarsely chopped. With machine running, pour in sugar water; pulse until smooth. Transfer to an airtight container and freeze until firm, ab. 30 min.
Berry Yummy Red Velvet (Recipe adapted from epicurious.com)
http://www.facebook.com/photo.php?pid=35838773&id=1701032
Cake Ingredients:
2 1/4 cups sifted cake flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 tablespoon red food coloring
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
1/2 pint raspberries (optional, but creates a great flavor and extra color)
Frosting Ingredients:
2 8-ounce packages cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1 tablespoon vanilla extract
2 1/2 cups powdered sugar
Garnish: (optional)
1-pint basket fresh raspberries
1-pint basket fresh blackberries or blueberries
Directions:
For cake:
Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Whisk buttermilk, food coloring, raspberries, vinegar, and vanilla in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating until well blended after each addition. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.
Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 27 minutes. Cool in pans on racks 10 minutes. Turn cakes out onto racks; cool completely.
For frosting:
Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth. Chill for several hours or over night.
Cut the rounded top off of both cakes to make a smooth surface. Place 1 cake layer on a platter. Spread 1 cup frosting over top of cake. Arrange about a 1/3 of the berries raspberries and blackberries atop frosting, pressing lightly to adhere. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Arrange remaining berries decoratively over top of cake. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)
Take Out Tastey Crispy Tofu:
Ingredients:
1 box of firm tofu
egg substitute for 1 egg or 1 real egg
3/4 cup cornstarch
vegetable oil or sesame oil for frying
Cooking spray
1-2 cups of your favorite tofu sauce (General Tao's is great)
Directions:
Drain, dry and cut tofu into 1 inch chunks. You can freeze tofu the night before to get a more chicken-like consistency, but it isn't necessary. Mix the egg replacer as specified on the box and add an additional 3 tablespoons water. Dip tofu in egg replacer/water mixture and coat completely. Sprinkle 3/4 cup cornstarch over tofu and coat completely. Watch out that the cornstarch doesn't clump up at the bottom of the bowl.
Spray the pan with cooking spray and add about 3 tablespoons of oil. Heat oil in pan and fry tofu pieces until golden. Drain oil. Add the sauce to the pan and coat the tofu. Cook until the sauce is well adhered.
Super Simple Sangria!
Ingredients:
White wine of your choice, chilled
Lemon lime soda or sparkling water of your choice, chilled (I like Fresca. No calories!)
3-4 varieties of fresh fruit (I like Delmonte Fruit Naturals, because they are bite sized and kept in water not oil. I also use raspberries and blackberries, because they're tastey and bite sized)
Directions:
Mix equal parts wine and soda/sparkling water. Add some juice from the fruit and then stir in fruit. Serve chilled and stay cool!
