Smell the Coffee!

Coffee is a staple in the American household. I love the morning cup of coffee, the afternoon pick-me-up coffee, and in the summer, the iced coffee. Then we invite coffee further into our kitchens with coffee ice cream, coffee liquor, and coffee grounds in desserts. I make a fantastic Irish Cream tart using espresso grounds, but that is for another post. Today I would like to share with you another use for coffee I have discovered: as an air freshener!!

The coffee beans invigorate in the morning, smell fantastic, and absorb and replace odors. It is a natural air freshener that also looks neat. I simply put coffee beans inside a mini strainer. The holes in the strainer allow for air circulation. This is also a great place to store rings (on top of beans) or even eyeglasses!


         

Spinach and White Bean Tortellini

Ingredients

9 ounce package refrigerated cheese-filled spinach tortellini

15 ounce can cannellini (white kidney) beans, rinsed and drained

crumbled garlic-and-herb-flavored feta cheese (to taste)

2 tablespoons olive oil

a chopped tomato

baby spinach

Spices: Pink Himalayan Sea Salt, ground black pepper, pinch of cilantro, dill, parsley, onion powder, and an ample amount of garlic powder

Process

First, boil a pot of water and cook tortellini as directed on package. Strain and return to pot. Add spices to taste. Next, rinse and drain the can of kidney beans and add beans, feta cheese and olive oil to the pot. You will want to be sure to combine by stirring. Cook over medium heat until the beans are hot and the cheese begins to melt, gently stirring occasionally. This is a good time to cut the tomato, while everything is cooking. Add the tomato and cook for one additional minute.

Serve on top of a bed of spinach. 

This should make four servings. It is a simple, quick and tasty meal that requires little effort or planning. It is also fantastic when served cold the next day as a pasta salad. (This made for a delicious lunch at work.)

Carrot Cake Muffins

Carrot cake is a fantastic summer and fall treat. Cakes can be tedious and time-consuming, but muffins are more of an instant gratification, and more portable and versatile (even treats for breakfast)! I made these cream-cheese filled muffins for a few brunches and parties and they were a big hit among adults and children alike!

Ingredients

• one 8-ounce package cream cheese 
• 1/4 cup granulated sugar
• a few drops of vanilla

• 2 1/4 cups flour
• 1/2 cup granulated sugar
• ¼ cup light brown sugar
• 1 1/2 teaspoons baking powder
• ¼ teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground ginger
• 3/4 teaspoon salt
• 2 eggs
• 3/4 cup water
• 1/3 cup vegetable oil
• 1 cup grated carrots

Process

Preheat the oven to 400°F. Lightly grease muffin cups. Whisk together the dry ingredients in a medium bowl. In a small bowl, whisk together eggs, water, and oil. Stir the wet ingredients into the dry ingredients. Fold in the grated carrots. Add about a spoonful of batter into each muffin cup, then make filling.

To make the filling, combine the softened cream cheese, sugar, and vanilla in a small bowl.  

Going back to the muffin pan, add a spoonful of filling to each muffin cup, then continue to fill with batter. Each muffin cup should be filled to about 1/4" to the top of each cup. Bake for about 20 minutes, inserting a toothpick inside (if it comes out clean it is done).

Black Bean Burgers

I think we have finally perfected our black bean burger recipe enough to showcase it here on our website. This is a versatile veggie burger that is not lentil or rice-based and has an amazing texture! You can grill it (put on foil and spray with oil), bake it, or fry it!

Ingredients

• 1 (16 ounce) can black beans, drained and rinsed
• 1/2 green bell pepper, cut into 2 inch pieces
• 1/2 onion, cut into wedges
• 3 cloves garlic, peeled
• 1 egg
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 pinch of sea salt
• 1 teaspoon hot sauce
• 1 cup bread crumbs

Process

Preheat oven to 375 degrees F and lightly oil a baking sheet. Cut up vegetables in chunks and put in food processor. Chop (pulse) a few times, then add black beans. Chop (pulse) until finely chopped.

In a small bowl stir together the egg, spices and chili sauce.

Stir the egg mixture into the mashed beans. Mix in the bread crumbs until the mixture is sticky and holds together. It should have the consistency of ground beef- if not, add more bread crumbs. Form 4 patties and place on baking sheet.

Bake for about 10 minutes on each side.

Top with your favorite burger toppings and serve and enjoy! Even your meat-lover friends will enjoy this burger!

Inexpensive Fancy Mac n Cheese

This meal was created on one of those nights when we looked in the pantry to see what we already have for food before heading to the grocery store to replenish supplies. I am a big lover of egg noodles because they really are so versatile- and this recipe proves it again!

Ingredients

Egg noodles

Bag of Frozen peas (or fresh from the garden)

Velveeta cheese

1/2 c. of milk

Spices: Garlic, Dill, Parsley

Process

Boil water. If the peas are fresh, then add peas and noodles to water once boiling. If peas are frozen, give them a few minutes head start before adding the noodles. Follow the directions on the package of egg noodles for cooking duration. Drain noodles, then return to pot. Add cheese, milk, and spices; stir.

Serve with parsley on top for a pretty plate.

What to Grill Part II: Veggie Burgers

I was asked to recommend a veggie burger that is meant for grilling. I tried a few different brands from my local markets, and I have a favorite on the grill:

Franklin Farms Fresh Veggie Burger is available in the refrigerated produce section of most grocery stores. I purchased mine at Hannaford's. It is reasonably priced at about $4 and comes with 4 patties. 

It doesn't fall apart on the grill, or just blister and burn like some patties will. 

I did learn a few tricks to grilling veggie burgers:

First, when choosing a veggie burger for the grill- do not go frozen. In this case, Fresh is Best!

Second, read the packaging. If there are no directions for grilling- then it does not belong on the grill.

Most important, generously spray cooking oil on both sides of the patty. This is a great trick for cooking veggie dogs or "sausages" on the grill as well. I would say the oil is the secret ingredient to grilling soy protein products. 

What to Grill: Pineapple rings

This is part I of a series entitled What to Grill? This is a common question most vegetarians face. Sure, you can go the veggie burger route, but what about if you are hosting the cook out? Do you really want to cook meat for your friends, or is this a way to satisfy everyone?

The answer is... you can satisfy and wow in a cost-effective, easy manner. So my husband and I have set out on this journey to find out ways to impress on the grill.

Part I: Pineapple Rings


You will need:

a fresh pineapple
sugar
apple pie spice (or just plain cinnamon)


Process:

Cut the pineapple into rings.
Put the rings in a bowl, and coat with sugar and spice.
Be sure to coat entire ring.
Then place on grill- flip halfway through.
Grill for a few minutes- when it smells delicious- it is done!
Serve with vanilla ice cream or by itself!

Lasagna Toss with Spinach and Ricotta

There is no better comfort food than lasagna- but it can take quite some time to create! So toss in some noodles with all the fixings- and here you have our lasagna toss! 

Ingredients

1 package of lasagna noodles                       1 medium onion, finely chopped

1 package of frozen chopped spinach          2 garlic cloves, crushed with press

1 cup ricotta cheese                                      roma tomatoes 

1 tbsp. olive oil                                             Spices: salt, ground pepper

Grated parmesan cheese                               basil leaves

Process   

In pot, cook lasagna noodles, extending cooking time to 12-14 minutes. 

In skillet, heat oil over medium heat until hot. Add onion and cook, stirring occasionally until tender for about 10 minutes. Add garlic and stir for 30 seconds. Stir in tomatoes, salt, pepper, breaking up tomatoes with the side of the spoon- heat to boiling over high heat. Reduce heat to medium and cook, uncovered, for about 8 minutes. Add frozen spinach and cook until spinach is tender, about 10 minutes, stirring occasionally. Stir in basil.

Drain noodles and return to pot. Add the tomato mixture and parmesan, toss well. 

Spoon into bowls- add ricotta cheese and extra parmesan. 

Eat. Share. Enjoy. 

Red Curry and Noodles

The kitchen was on fire last night! Not literally- but the curry sure did come out hot and spicy. It was a flavorful and savory delight that I am excited to share. 

Ingredients

Asian noodles 
sliced peppers: green, red, yellow
sliced onion
2 large tomatoes, sliced

Spices: curry powder, garlic, turmeric, sea salt, cumin

Thai Kitchen: Roasted Red Chili Paste (omit if you do not like it spicy, or use sparingly)

Process

This is what I call a two-dish meal, which means you will need to cook two separate dishes at the same time: noodles and vegetable curry. The first step is to get the water boiling for the noodles and heat up a frying pan with a small amount of oil for the vegetables. Slice the vegetables while waiting. 

Once the frying pan is hot, put in multi-colored pepper and onion slices. Saute the veggies but be cautious to not over-flip or stir so the fruit becomes mushy. After about 4-5 minutes, turn heat down and begin to spice. So this is where every kitchen is different, so flavor this to your own tastes. If you like it spicy, add 2 small spoonfuls of red chili paste. Then ample garlic, turmeric, and curry powder. Just a little sea salt and some cumin (let the smell guide you) and you are ready to add in your tomatoes. This should only cook for a minute or two longer once the tomatoes are in the pan- and keep on low heat. Again, in a buddhist kitchen you use what you have, and so I added some left-over barbecued Gardein Chick'n to the pan right after I put in the tomatoes. I was unsure of how the two distinct flavors would mesh, but the barbecue sauce blended quite nicely with the red curry. 

Don't forget to add the noodles to the boiling water- and add some sea salt and curry right to the water. Follow the directions on the package- asian noodles usually only cook for 4-5 minutes. Once cooked, drain and serve noodles on plates.

Serve the vegetable curry on top of a bed of noodles. Drizzle with soy sauce and top with cilantro leaves. This recipe makes plenty for a large table or left-overs for lunches the next day. As it is spicy, I whipped up some simple chocolate pudding for dessert. I love to make curry and would love to hear any variations you try in your own kitchen.

Enjoy the zen moment in your kitchen!

Quick Weeknight Meal: Gardein Chick'n

There are so many meatless products out there- it can be overwhelming trying to decide which brand to buy. On the other hand, there is not enough of a variety to keep those weeknight meals interesting- just how many chick'n patties can one eat?!

Here is one variety and many more on the way!

Gardein Mandarin Orange Crispy Chick'n is available in the frozen aisle of most grocery stores (we buy ours at Market Basket DeMoulas). This pack comes with an orange sauce that I have never used. I did cook the chicken once with orange juice- and it was pretty tasty.

The best thing about this product is it is fast! and cheap- less than $4 a pack! It is also about 250 calories a serving- not including any sauces. Heat a frying pan with a little oil- then add the chick'n. The trick is to over-cook the chick'n so it is really crispy- but be careful because it will burn easily! It's not real chicken- there are no juices or fat to burn through. Keep at it with a spatula and it takes about 8 minutes or so.

Variations:

*Cook with broccoli and add teriyaki sauce. Serve with steamed white or Jasmine rice.

* Break away from the Asian flavor and cook with barbecue sauce- we LOVE Sweet Baby Ray's.
Add just a touch of liquid smoke while cooking for some extra flavor! Serve with new potatoes cooked with a little butter, garlic, dill, salt, parsley, and cilantro. Top chick'n with cilantro for an extra kick!

So here is the beginning of my 'Quick Weeknight Meals' series- sharing from my own experiences in the meatless food products world- when life moves too quickly to prepare everything the way you'd like it! Please comment and share your ideas and experiences too! This is a journey that us vegetarians are on together!

Penne Pasta with Mozzarella Tomato sauce

Ingredients

2 pints cherry tomatoes, cut in half
1 package penne pasta 
12 ounces of mozzarella or bocconcini (cut in half)
Fresh spices: parsley, basil, dill (leaves chopped)
1 garlic clove, crushed with garlic press
about 1/4 cup olive oil
salt and pepper

Process

Make sauce in bowl- stir in everything but cheese and pasta. Mix well. Let tomatoes stand for 1-4 hours for optimum flavor. 

Cook pasta as directed on package Drain. 

Add past to tomato mixture and toss well with the mozzarella. 

Serve. Eat. Enjoy. 



*Another bonus to this pasta is it also tastes great cold- so leftovers are a fantastic lunch for the next day, or a side dish for tomorrow's dinner!

Mini BLT's: Vegetarian Style!

It is time to enjoy the flavor of bacon without the meat! In listing the ingredients below, I include my personal preference for specific brands or varieties. In my kitchen, we are looking for ways to cut calories without cutting flavor, and keep costs minimal. 

Ingredients

pint of grape tomatoes 
1/4 c. mayo (made with canola)
1/4 c. vegetable cream cheese (1/3 less fat- Philadelphia)
          chives, diced
          Bacon-flavored pieces (McCormick)
Spices: heavy on garlic and dill, light on cilantro (gives it a kick), salt, pepper, parsley
 (recommend Himalayan Pink Sea Salt- freshly ground)

Process


Cut grape tomatoes length-wise in half and scoop out the middle of each piece. This will leave you with two "canoes" from each tomato. Place tomato face down on a paper towel to drain additional juices.

Meanwhile, mix other ingredients together- creating the filling. I do not measure my spices as I make this, I look at the color and smell. I like to see a lot of green on top before I mix it all together. 

Once the mix is finished, stand up the tomato "canoe" and scoop the mix into the tomato. As I was eating this deliciousness, I decided the next time I make this I will try something crunchy to top it with- such as a bagel chip or croutons. 

This platter was devoured in less than five minutes after placing it on the table.

Egg Noodles and Cabbage

This is a fantastic, inexpensive comfort food that makes plenty for leftovers and sneaks in the greens (green=healthy).

Ingredients

1 package egg noodles                        Spices: salt, black pepper, thyme,
1 tbsp. butter                                                   parsley, dill, garlic
1 tbsp. olive oil                                    Grated parmesan cheese
1 thinly sliced onion
1 thinly sliced head of cabbage (savoy)
1 package of frozen peas
1 cup vegetable broth
         
Process                 

Simple.
Cook the egg noodles as directed on package.

Heat butter and olive oil in a skillet over medium heat until melted. Add onion and stir occasionally until onion is tender and golden (about 20 minutes). Turn heat up to medium-high and add cabbage, salt, pepper and spices. Cook about 5 minutes, stirring occasionally, until the cabbage is tender-crisp and golden. Stir in frozen peas and broth and cook for 2 minutes, stirring constantly.

Drain noodles and add cabbage mixture and parmesan cheese- toss well. Serve and enjoy!

Pizza: Banana Curry

This is a completely different way to make a pizza! The banana curry pizza is a traditional dish in Sweden. So we tried it- and it is delicious! I cannot wait to share this recipe with others!

Here is my tried-and-true pizza dough recipe:

Combine all ingredients in bowl with heavy spoon.     Ingredients:

Mix firmly until a soft, sticky dough ball forms.          2-3 c. all-purpose flour

Turn dough out onto floured surface and knead          1 pkg. active dry yeast

using flour for 6-8 minutes until dough is smooth       1 c. warm water

and elastic. Cover, let rest for 10 minutes.                   1/4 tsp. salt

Roll out dough to size and place on greased                2 tbsp. oil
baking sheet. Bake 425 degrees for 10 minutes 
or until brown.

Directions for Banana Curry Pizza: 

Take out hot dough and spread sauce. Cut bananas into thin slices and place evenly on pie. Sprinkle curry powder over pizza- be generous and let your smell guide you. Grate smoked cheese and mozzarella cheese. Distribution should be 20% smoked cheese and 80% mozzarella. If you use too much smoked cheese, the flavor gets too overpowering. Place pizza in oven and bake at 425 for 10 minutes or until bubbly.

The traditional Swedish pizza includes smoked ham and a non-smoked cheese. Being vegetarian, this was a substitute, with the smoked cheese providing the smokey flavor.

Cookies: Chinese Five-Spice

Ingredients:

Sugar cookie recipe, or pre-packaged mix

3 tsp. Chinese five-spice powder

½ c. butter softened

1 egg

 ½ c.  sliced almonds

Process:

Preheat oven to 350 degrees.

In bowl, combine sugar cookie recipe and five-spice powder until blended. Stir in egg and butter until soft dough forms. Fold in almonds.

Roll dough into balls and place on cookie sheet.

Bake 10-12 minutes until edges just turn brown.

It is a Chinese tradition to create the cookie as a thumbprint cookie with an almond in the center.

Chinese five-spice is a mix of 5 ground spices used in traditional Chinese cooking: cinnamon, clove, fennel seed, star anise, and Szechuan peppercorns.