New Recipes: October 21st, 2013

Hey everyone, sorry it's been such a long time since I blogged. I recently became a full- fledged vegetarian( I went from Pescatarian to vegetarian) - I at first started off not eating any meat, but eating seafood. Now I'm being a little more strict, which for me means- no meat of any kind and no seafood( fish or shrimp). I wanted to share a couple more recipes I'm enjoying with my somewhat new lifestyle.

So, recently, I read a article about Carrie Underwood and her food plan for each day. She is a vegetarian and also a vegan( which means no animal products at all). Anyway, she gave me the idea to try stir- frying some vegetables for lunch( instead just the same old salad every day). I tend to eat more cheese, yogurt, and bread than I should- because I get tired of the same veggie salad. Not any more! I now look forward to lunch and enjoying some succulent mushrooms, carrots, and tomatoes cooked in vegetable broth. This is just a recipe I'm kinda throwing together last minute( you can change it around for whatever suits you). It's a little like pasta salad( you use as much of something as you like)
But's here's what I usually do for my stir-fry(  this is just estimates of how many vegetables and broth I use). I'm also sharing some other  delicious recipes I've been enjoying later- so here's what I'm cooking up ( sorry if this post is a bit overwhelming!)

5 to 6 mushrooms
1/2 an onion
up to seven carrots or less
three or four grape tomatoes
1/4 to 1/2 cup vegetable broth( I use Rachel Ray's brand:) )
salt and pepper to taste
dijon mustard for dipping( optional)

wash mushrooms over sink in cool water( pat dry with a napkin or towel if desired- it makes them not as soggy when they cook, though I personally like them a little wet). Cut up carrots, tomatoes, and mushrooms into small bite-size pieces. Spray a large skillet pan with cooking spray or use butter or olive oil- heat over medium- high heat. Add mushrooms when pan sizzles( a good trick is to get your hands wet and drop water on it to test if it's ready).  Pour vegetable broth over veggie and stir frequently to prevent burning. Spice it up with a little salt & pepper or spice of your choice. Cook for approximately 6- 8 minutes & enjoy! ( Thank you Carrie Underwood for a delicious idea- better than salad! lol!) 

Mushroom Veggie Burger: 
Just made these recently- they are delicious- though I must warn you- complicated and take a while. But they are so worth it when they're done. The texture is a lot like meat and they taste just as yummy as a normal burger( in my opinion at least) :)

1 small potato, peeled and cut into 1/2-inch pieces
3 tablespoons olive oil, divided
1 portabello mushroom
12 cremini mushrooms
10 shiitake mushrooms
1/2 teaspoon dried thyme
2 Tablespoons balsamic vinegar
1 cup cooked barley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steam or boil the potato until tender. Mash with a fork. Trim off the stem of the portabella mushroom and scoop out the gills. Chop into 1/2-inch pieces. Thinly slice the crimini and shitake mushrooms. Preheat oven to 375° F.

Heat 1 tablespoon of the oil over medium heat. Cook the portabello mushrooms and dried thyme for 6 to 8 minutes, until the mushrooms begin to soften and sweat. Add the crimini and shitake. Cook for 10 minutes, until the mushrooms have sweat off their moisture and it has dried up in the pan. Deglaze with the vinegar, scraping off browned bits with a wooden spoon.

Transfer mushrooms to a food processor and coarsely purée. (Alternatively, chop the mushrooms finely by hand.) Combine the mushroom mixture with the potato, barley, salt, pepper, and mushroom mixture in a mixing bowl. Shape into patties.

In a large oven-safe skillet or nonstick sauté pan heat the remaining 2 tablespoons oil over medium-high heat. When hot, add the patties and cook until browned on each side, 6 to 10 minutes total. Transfer the pan to the oven and bake for 12 to 15 minutes, until the burgers are firm and cooked through.
I enjoyed this burger on a whole wheat english muffin with organic ketchup( I know I'm weird- it was only because we didn't have any whole wheat hamburger buns).but of course you can put it on whatever bread you have or want to use( whole wheat hamburger buns are what I'm planning to use what I make it again.)

Giada's Turkey, Kale, & Brown Rice Soup 

I know, I know- you're thinking why would I be eating this- it has meat in it. But wait, I have an equally good substitute for the turkey. Thanks to a sweet friend who used to be a vegetarian, I was supplied with TVP( textured vegetable protein) instead of the turkey. I added this to the soup & it was- P E R F E CT! Succulent, hearty, and so healthy. The herbes de provence is a little difficult to find, but it's delicious and really spices this up.

2 tablespoons extra-virgin olive oil
5 to 6 large shallots, chopped
3 medium carrots, cut into 1/2-inch pieces (about 1 1/3 cups)
1 large red bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups)
8 ounces ground white turkey meat, broken into small chunks( Instead of turkey I used 1 cup TVP) 
1 tablespoon herbes de Provence
4 cups low-sodium chicken broth, plus more as needed( of course being a vegetarian I used vegetable broth instead- but you can use either)
One 15-ounce can diced tomatoes in juice, drained
1 cup cooked brown rice
1 small bunch kale, coarsely chopped (about 4 packed cups)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
1/4 cup freshly grated Parmesan, optional
Directions
Heat the oil in a large pot over medium-high heat. Add the shallots, carrots and bell pepper and saute, stirring frequently, until the vegetables begin to brown and soften slightly, 8 to 10 minutes. Add the ground turkey and stir until the meat turns white and begins to color very slightly around the edges, 5 to 7 minutes. Add the herbes de Provence and stir, 1 minute. Add 4 cups broth, tomatoes and rice. Bring to a boil. Stir in the kale and season with 3/4 teaspoon salt and the freshly ground black pepper. Reduce the heat to medium-low. Cover and simmer until the vegetables are tender, about 15 minutes. Season with the remaining 1/4 teaspoon salt.

Ladle the soup into bowls. Sprinkle each serving with parsley and Parmesan, if using, and serve.



Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/turkey-kale-and-brown-rice-soup-recipe/index.html?oc=linkback

Pumpkin Pie Milkshake: This is also just a recipe I made up last minute- you can change it around depending on how many people you're serving. 

What you Need: 

2 cups pumpkin ice cream

1 cup  almond or dairy milk 

1 tsp. pumpkin pie spice

fall sprinkles & fat- free whipped cream

blend ice cream and milk together until smooth. Garnish with whipped cream topped with pumpkin pie spice, or sprinkles. Enjoy!

Here's a recipe for home made pumpkin ice cream, if you want to be a little healthier. This is what I used for my milkshake- this stuff is awesome- it tastes just as good as the stuff bought from the store- without all that unnecessary  processed junk in there. 

1/4 cup low fat dairy or almond milk( I'll be using unsweetened or sweetened almond milk next time I make this but you can use either)

1 cup pumpkin

1/4 cup light cream cheese

3/4 cup brown sugar

1 teaspoon vanilla 

1 teaspoon pumpkin pie spice

6 cups ice cubes.

Blend all ingredients in a Vitamix or blender & enjoy!

" Whole Wheat Pumpkin Pancakes" 

this recipe is just amazing! I can enjoy guilt free- it's whole wheat, with a very small amount of sugar and so much more filling than regular pancakes. 

• 2 cups White Whole Wheat Flour
• 1 tbs. Brown Sugar
• 1 tbs +1 tsp. Pumpkin Spice (Or 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg)
• 2 tsp Baking Powder
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 2 cups Milk (I used whole but 2% would work or even non-flavored almond or soy)
• 1 cup Pumpkin Puree
• 1 Egg
• 2 tsp Vanilla Extract
• Vegetable oil or butter for frying

Instructions

1. In a bowl, mix together the milk, pumpkin, egg and vanilla extract.
2. In a separate bowl combine the flour, brown sugar, baking powder, baking soda, pumpkin spice and salt.
3. Combine the wet and dry ingredients and mix.
4. Heat a lightly oiled griddle or frying pan over medium high heat. Not too hot or your pancakes will burn on the outside.
5. Scoop the batter onto the griddle, using approximately 1/4 cup for each pancake and spread out with a spoon.
6. Wait till large bubbles start to appear in the middle and flip.
7. Brown on both sides and serve hot. 
8. 
   
9. Enjoy!  These have been such a hit with my brothers- I've made them twice and plan on making them again- they all love them- such a great, nutritious breakfast! and last of all, I'm sharing with you guys  an truly spectacular quiche that I found a few weeks ago.1 6-oz. bag of baby spinach
   2 tablespoons olive oil
   2 cups chopped mushrooms (1 8-oz. package of mushrooms yields about this much coarsely chopped)
   1 garlic clove, minced
   Salt and pepper
   3 large eggs
   1 cup half-and-half
   1 cup shredded Gruyere cheese( I used 1/4 cup cheddar and 1/4 cup swiss instead)

   DIRECTIONS:

   1. Preheat oven to 375 degrees. Butter a 9-inch pie plate and set aside.

   2. Place the spinach in a large skillet, cover, and cook over medium heat until wilted, about 3 minutes. Remove from the heat and spoon into a strainer set over the sink or a bowl. Allow to cool.

   3. Using the back of a spoon, press on the spinach to remove most of the moisture, then squeeze it in your hands to remove as much liquid as possible. Move to a cutting board and coarsely chop. Place between two layers of paper towels and press to remove moisture. Set aside.

   4. Using the same skillet that you used for the spinach, heat the olive oil over medium heat. Add the mushrooms and cook, stirring until tender, about 5 minutes. Add the garlic and cook for 1 additional minute. Add the spinach and cook, stirring, until any remaining moisture has evaporated, about 2 minutes. Remove from heat. Add a pinch of salt and pepper to taste.

   5. In a medium bowl, whisk the eggs until light. Stir in the half and half. Spoon the spinach mixture evenly into buttered pie dish. Sprinkle with the cheese. Pour in the egg mixture.

   6. Bake the quiche until puffed and golden brown, about 35 minutes. Serve warm or at room temperature.