It was warm today, by Minnesota standards, a whopping 84°! And of course, or air conditioner needs to be serviced- Ugh! I must say, I am not a warm weather girl. Give me cool days and even cooler nights. Autumn, now there is a wonderful season!
Thank god for grilling dinner and microwave ovens to warm some bread to go with dinner.
Dinner tonight comes together in a snap. Make the marinade in the morning, let chicken soak up the marinade-goodness throughout the day, and then grill those birds up!
This chicken turns out a little sweet with an underlying grill taste. Pair it with a cool salad and some homemade bread…Shazam, a light summer meal that tastes like you slaved all day.
Hope your Sunday finds you well. Just a quick hi and wishes for a productive and speedy week! I’ve been sick all week, but I’m finally on the mend. Hope you enjoy the vegetarian lasagna as much as I do!
Hello happy people, it’s almost the start of a new week, hopefully it’ll be a productive one! Well, at least my lunches are going to be something to look forward to! Here’s a classic Chinese favorite made vegan.
You know that feeling when you finally get around to doing something you’ve been wanting to get done? Well, I finally cleaned my car. I know that doesn’t seem like a big deal, but it is to me. Seeing that I spend, on average, 2 hours a day commuting to and from work, this is monumental. We’re talking on the scale of bliss…a triple chocolate cake kind of bliss.
What better way to celebrate a clean car… Italian food! I found this recipe on my recipes and then changed it a little to make it a smidge healthier and with a few less calories.
I love slow cookers! I love being able to throw everything in one pot in the morning and to come home at night to a house full of wonderful smells.
Tonight’s meal is so simple, yet tasted so exquisite – Italian beef sandwiches with sautéed onions and peppers, topped with mozzarella and swiss cheese on a lightly toasted hoagie bun. I’ve already eaten and my mouth is watering.
2-3 lb chuck roast
1 envelope of Italian dressing mix
1 cup of water
Mozzarella cheese or Swiss cheese
1/2 yellow onion, thinly sliced
1 red (or green) bell pepper, thinly sliced
Place chuck roast in slow cooker.
Mix together 1 cup water and envelop of Italian dressing.
Cook on low for 6 hours.
Preheat broiler oven.
Saute onions and peppers over medium-high heat, until onions are translucent.
Slice hoagie bun and arrange flat on parchment lined cookie sheet.
Place a sprinkling of cheese on bun.
Place 1/2 cup of cooked meat on top of cheese.
Top with 1/4 of onions and peppers.
Add a bit more cheese.
Place under broiler for 5 minutes or until cheese is melted and bubbly.
Hello happy people! I hope this Sunday finds you well.
As my husband and many of my coworkers know, I am a part-time vegetarian. “What does this mean?”, you might ask. Well, during the week, and sometimes on the weekend, I don’t eat meat for breakfast or lunch. I eat a small portion of meat for dinner.
It all started when my step-daughter decided to become a vegetarian. My husband and I love having her come to visit, which usually includes a meal or two. Along with our dinners, I also would make her a vegetarian meal. After a while, I started liking some of the meals I made for her, and in time, I decided to make the for my lunches.
This vegan chana masala is one of my favorites. I hope you enjoy it as much as I do.
1 green Serrano pepper, minced (seed it first, for less heat)
1 1/2 tsp garam masala
1 1/2 tsp ground coriander
1/2 tsp ground tumeric
3/4 tsp fine grain sea salt
1/4 tsp cayenne pepper
2 cans (14 oz) petite diced tomatoes
2 cans (14 oz) chickpeas (3 cups) drained and rinsed
In a Dutch oven or large saucepan, heat oil over medium heat. When a drop of water sizzles upon hitting the pan, reduce the heat to medium-low and add the cumin seeds. Toast the seeds for a minute or two, stirring frequently, until seeds are golden and fragrant. Watch carefully to avoid burning.
Raise the heat to medium and stir in the onion, garlic, ginger, and Serrano. Cook for five minutes, stirring often. Stir in spices and cook for two more minutes.
Add the diced tomatoes and their juices.
Raise the heat to medium-high and add the chickpeas. Bring to a simmer and cook for ten minutes or longer to allow flavors to develop.
To me, cornbread is one of those comfort foods. Especially right out of the oven…with melted butter dripping off. Here’s a cornbread recipe that takes cornbread to the next level….Bam! … may I introduce chipotle pepper and green onion. With each bite, a warm heat overtakes your mouth and lingers waiting for the next bite of corny goodness.
I just want to say this is one of those recipes that I love to make, but forget I have until I dive deep in the recipe stack. I love the ease of making the polenta. I love the way the chili and the salsa dance together, exploding in a Mexican bliss in my mouth! Ayiiiiiiee!
To make this vegetarian, omit the turkey and use meatless chili.
6 cups of water
2 tsp sea salt
1 3/4 cups yellow cornmeal
for tamale mix
2 cups low calorie prepared chili (I used Amy’s Organic)
1 cup corn salsa (I used World Market Sweet Corn Salsa)
1 cup shredded cheddar cheese
1 lb ground turkey, browned
for the polenta
Bring 6 cups of water to a boil in a large sauce pan.
Add sea salt.
Gradually whisk in the cornmeal.
Reduce heat to low and cook until the mixture thickens and the cornmeal is tender, whisking constantly (About 15 minutes).
Turn out and spread evenly in a 9 x 13 baking dish.
Refrigerate for 2 hours.
for the pie
Preheat oven to 350°.
Spray 8 x 11.5 baking dish with cooking spray.
Brown the ground turkey into crumbles. Drain thoroughly.
Using 6 polenta squares that have been sliced lengthwise to make 12 pieces, layer the bottom of the baking dish with polenta.
Evenly spread prepared chili over polenta.
Evenly spread the browned, crumbled turkey over the chili.
Evenly spread the salsa over the turkey.
Use the remaining polenta slices to layer on top of the salsa.