eclecticsouls

Words, Thoughts, Music

Archive for the category “Tasty Tuesday”

Tasty Tuesday – Stuffed Portobellos

We all get into a rut from time to time with our entree choices and I especially find myself preparing the same thing over and over, so I was excited when a coworker of mine told me about her Pinterest board filled with tried and true vegetarian recipes.

One recipe that immediately caught my eye was Stuffed Portobellos. I read over the recipe and my mouth literally watered. Portobello caps, seasoned with fresh herbs and topped with an egg – it sounded easy enough to try and I’m glad I did. Great idea for brunch too!

Taken from What’s Cooking, Mexico

Enjoy!

~Trina~

Tasty Tuesday

I hadn’t really gotten into eating hummus until I attended a health fair at my congregation. One of the local grocery stores have chefs that do cooking demonstrations to encourage healthy eating. Well, the chef that came made this delicious hummus and I started thinking that maybe I could really get into eating this. I got a recipe but couldn’t find all of the ingredients he used, so I improvised and added my own flare. 🙂

Hummus

5 garlic cloves, roasted in olive oil

1 15oz can garbanzo beans/chic peas

2 Tbs tahini

3 Tbs lemon juice

1 tsp soy sauce

1/2 tsp ground cumin

1/2 tsp roasted ground coriander

1/4 tsp cayenne pepper (less if you can’t handle the heat)

Toss garlic cloves in olive oil and roast in oven for 20 minutes. Let cool, then remove skins and mash garlic. Put into food processor and add beans (with liquid), tahini, lemon juice, soy sauce and seasoning. Pulse until creamy. Chill at least one hour.

Serve with fresh cut veggies and toasted pita bread.

Tasty Tuesday

We had a potluck at work for chips and dips and I altered a seven layered fiesta dip to my own liking. The following year that we had another chips and dips potluck, so many people requested that I make it again. Well, you sometimes gotta give the people what they want! 🙂

7 Layered Fiesta Dip

1 16oz can vegetarian refried beans

3 Tbs picante sauce

1 16oz container sour cream

1 pkg taco seasoning mix

2 c shredded cheddar cheese (I use sharp)

1 c chopped avocado

1 c chopped tomatoes

1/2 c slice green onions

1/2 c sliced black olives

Tortilla Chips

Heat beans over low heat and add picante sauce. Let cool and spread in shallow serving dish. Mix sour cream and taco seasoning together and spread over beans. Layer the remaining ingredients in order. For best results, chill in refrigerator at least 30 minutes. Serve with chips.

Tasty Tuesday

I got this recipe from a friend but of course changed it up and made it to my taste. I prepare it for brunch potlucks and it’s always a hit!

Vegetable Quiche

1/2 cup chopped zucchini

1/2 cup finely chopped onion

2 minced garlic cloves

1/2 bunch of spinach leaves or swiss chard

1/2 cup chopped baby portobello  mushrooms

1 tsp dried basil

1 tsp oregano

1/2 tsp course ground black pepper

1/2 tsp salt

6 eggs slightly beaten

1 cup Parmesan cheese

2 Tbsp cooking oil

9 inch pie crust

Heat cooking oil in pan over medium heat. Saute onions & garlic. Stir in zucchini & spinach and cook till tender. Add mushrooms and seasonings and cook for another 2-3 minutes. Remove from heat and let cool.

In separate bowl, combine beaten eggs & cheese. Then add vegetable mixture to eggs mixture & gently mix. Pour into pie crust.

Bake 350 degrees for 30 minutes or until toothpick entered in the center comes out clean.

*Note: to prevent a gummy crust, take fork & gently poke holes on entire crust then bake in oven for 5 minutes before pouring quiche mixture in crust.

Tasty Tuesday

Today’s recipe is one I created wanting to incorporate more beans in my diet. I love black beans and came up with this simple recipe that’s delicious.

Black Bean and Corn Salsa

1-15 oz can Black Beans, rinsed and drained

1-12 oz package of Birds Eye Southwestern Corn

4 minced garlic cloves

1-2 Tbsp chopped cilantro

Juice of 1 lime

Mix package of frozen corn and beans in a bowl. Add garlic, cilantro and lime juice. Toss gently, cover and refrigerate for at least one hour. Serve as a side dish or along with tortilla chips.

Yields about 6 servings

Tasty Tuesday

October 2010, I started my journey to vegetarianism. I’m still not there yet, but very close. Heart disease, high blood pressure and diabetes are norms in my family so I decided I needed to do all I could to prevent myself from going down the same path. In October I eliminated red meat from my diet; November I eliminated pork; December I eliminated poultry. I think using this 30 day elimination approach helped me transition.  I still eat dairy, eggs and seafood, (I just can’t seem to let go of that seafood), but not in large quantities. I really focused on increasing my intake of vegetables, beans, lentils and nuts and I don’t eat much bread and pasta. I’m always looking for great recipes that incorporate plenty of vegetables and beans and came across a Minestrone Soup recipe that I worked and re-worked until I got it just right (at least in my opinion). 🙂

Minestrone Soup
 
3 Tbsp olive oil
1 minced white onion
1 chopped zucchini
1 minced celery stalk
4-6 cloves of minced garlic
1 carton of vegetable broth (4 cups)
1 c red wine
1 or 2 – 15oz cans red kidney beans, rinsed and drained (I used 1; use 2 for heartier soup)
1 or 2 – 15oz cans small white or great northern beans, rinsed and drained (I used 1; use 2 for heartier soup)
1 – 14oz can diced tomatoes
½ c julienne carrots
4 c hot water
3 Tbsp minced fresh parsley
1 ½ tsp dried oregano
1 tsp dried basil
½ tsp dried thyme
1 tsp course ground black pepper
1 tsp salt
4 c fresh baby spinach or swiss chard (I used swiss chard)
½ c small shell pasta

Heat 3 tbsp of olive oil over medium heat in large pot. Sauté onion, celery, zucchini in oil for 5 minutes until onions translucent. Add garlic and sauté for another 1 minute. Add vegetable broth and wine to pot. Stir in tomatoes, carrots, beans, hot water and spices. Bring to boil, then reduce heat and allow to simmer for 20 minutes. Add chard/spinach and pasta. Cook for an additional 20 minutes or until desired consistency.

Yields about 12 servings

Post Navigation

%d bloggers like this: