HAMBURGER HELPER-ISH

so...i used to love hamburger helper but there is no vegetarian version of it so i decided to create my own!

All you need is:

1/2 lb. elbow macaroni
1 pkg. veggie beef
taco seasoning (it's really east to make yourself...i think i have a post somewhere on here with the recipe)
2 tbsp. olive oil
2 cloves garlic, minced
2 c. mozzarella cheese, shredded

Cook the pasta until al dente. drain and set aside.

meanwhile, in a stockpot, saute the garlic in the olive oil over medium heat for 2 minutes. increase the heat to med-high, add the beef, and cook for about 5 minutes, until cooked through. Add the seasoning and 1 c. water. add the cooked pasta to the mixture and slowly mix in the cheese. (you can add more cheese if you want, it's really up to how cheesy you want it). Mix it all together well and serve.

PS- that tea in the background is the BEST TEA EVER! my favorite flavor is mint and honey in case any of you ever feel like getting me some...hint hint, wink wink ;p

ORZO PASTA SALAD

1 lb. orzo
3 cloves garlic, minced
2 tbsp. distilled white vinegar
4 tbsp. extra virgin olive oil
1 c. packed basil leaves, chopped
3 scallions, chopped
3 c. frozen peas
1 green bell pepper, chopped
1 c. feta cheese, crumbled
4 roma tomatoes, diced
1/2 c. parsley, chopped
salt and pepper, to taste

Cook pasta until al dente (you can throw the peas in there to cook through as well). drain and set aside in a serving dish.

Meanwhile, in a skillet, saute the garlic in 4 tbsp. olive oil over medium heat for 2 minutes, stirring occasionally. Increase the heat to med-high and add the bell peppers,diced tomatoes, salt, and pepper. Cook for about 5-10 minutes until peppers and tomatoes are cooked through. Reduce heat to medium and add the vinegar, basil, scallions, feta, and parsley. cook for 2-3 minutes, stirring occasionally.

pour this mixture over the orzo/pea mixture and mix well. adjust seasonings to taste.

BARBECUE AND BASIL CHICKEN PIZZA

my new obsession lately is pizzas on tortilla bread, and also pizzas with barbecue sauce for a base. if you've never tried it before, you are missing out!

here's what you need:

tortillas
barbecue sauce
mozzarella cheese, shredded
basil leaves
veggie chicken strips

I go ahead and cook the chicken strips in a skillet until they are almost all the way cooked through, then I put all the toppings on the pizza and cook it in a 400 degree oven until the cheese melts and begins to brown, about 8-10 minutes.

SPANISH SAFFRON RICE AND QUESADILLAS

this rice is one of my new favorite things ever....

for the rice:
3 tbsp. extra virgin olive oil
1 medium yellow onion, minced
1 1/2 c. rice
3/4 c. mock chicken stock or vegetable stock
2 c. diced tomatoes, with their juices
1 tsp. saffron
salt and pepper, to taste
1 roasted red pepper, seeded and diced
1/4 c. green olives, chopped (caselvetrano olives are the best! buy them immediately whether you make this recipe or not!)
1 tbsp. chopped parsley

heat the olive oil in a large pot over medium heat. add the onion and cook until soft, about 7 minutes. add the rice and cook, stirring to coat with oil, for 1 minute. increase heat to high and add the stock, 1 c. water, tomatoes and their juices, saffron, salt, and pepper. bring to a boil, reduce heat to low, and simmer, covered, until rice is done, about 20 minutes.

Fluff with a fork then add the remaining ingredients. mix together well.

for the quesadillas:

nonstick cooking spray
tortillas
sharp cheddar, shredded
1 roasted red pepper, seeded and diced
green olives, chopped
1 avocado, diced

fill the tortillas with the cheese, peppers, olives, and avocado. Fold them over to form a quesadilla.

spray a nonstick pan with cooking spray and cook quesadilla for a few minutes on each side until cheese is melted. (you might need to add more spray each time you flip it).

THREE BEAN BARLEY CHILI

4 c. water
2 c. salsa (whatever spiciness level you like)
1-14 oz. can diced tomatoes, undrained
1 3/4 c. vegetable broth
1 c. pearl barley
2 tbsp. extra virgin olive oil
1 1/2 tbsp. chili powder
1/2 tbsp. ground cumin
1/2 tsp. salt and pepper, or to taste
cayenne pepper, to taste (optional)
1-19 oz. can kidney beans, rinsed and drained
1-15 oz. can black beans, rinsed and drained
1-15 oz. can white beans, rinsed and drained
1 c. frozen corn, partially thawed
chopped onion, optional (for topping the chili)

In a stockpot, combine the water, salsa, tomatoes and their liquids, broth, barley, oil, chili powder, cumin, salt, pepper, and cayenne; bring to a boil over high heat, stirring occasionally. reduce the heat to between low and med-low, cover, and simmer until the barley is just tender, stirring occasionally, about 40 minutes. add the beans and corn and return to a boil over high heat. reduce the heat to between low and med-low and simmer, uncovered, until barley is tender and mixture is slightly thickened, stirring occasionally, about 5 minutes.

ORZO WITH SMOKEY TOMATO VINAIGRETTE

1 lb. orzo
2 pints cherry tomatoes

for the vinaigrette:
1/2 c. packed basil leaves
2 tbsp. apple cider vinegar
2 tbsp. extra virgin olive oil
1 tbsp. honey
smoked salt and pepper, to taste

place tomatoes in a large nonstick skillet over med-high heat. cook, shaking the pan occasionally, until tomatoes are tender and skin begins to char in a few spots, about 15 minutes. set aside to cool.

meanwhile, cook pasta until al dente. drain and place in a large serving bowl.

for the vinaigrette: place the tomatoes, basil, vinegar, olive oil, and honey in a blender and blend until smooth.

pour over pasta and toss until coasted. season with smoked salt and pepper.

SWEET POTATO AND ZUCCHINI TACOS

1 large sweet potato, diced
salt, pepper, and curry powder, to taste
1 cup black beans, drained and rinsed
1 zucchini, chopped
1/2 a yellow onion, chopped
4 flour Tortillas
1/3 cup diced poblano pepper
sharp cheddar or mozzarella
Shredded lettuce, avocado, lime, and cilnatro, optional, for garnish

Preheat oven to 425 degrees F.

Line a baking sheet with foil or parchment paper. Toss the sweet potatoes on the lined baking sheet with olive oil until lightly coated. Season to taste with salt, pepper, and curry powder. roast sweet potatoes for 30 minutes, stirring occasionally.

Meanwhile, saute the diced onion for 3 minutes. Add the poblano and zucchini and saute for a few more minutes until zucchini is cooked but still has a crunch to it. stir in the black beans until heated through. Stir in the sweet potato. Season to taste.

Spoon into tortillas and top with cheese and your choice garnishes.

MY NEW FAVORITE LASAGNA

i don't know why I never thought to put eggplant in lasagna before...it's really good!

since the measurments of the ingredients are really just mostly up to the cook...I'll just give you a list of what I used and you can decide how much of each to add.

lasagna noodles
veggie beef
frozen spinach
pasta sauce
cooking spray
eggplant
mozzarella cheese
sharp cheddar cheese
plain breadcrumbs

cook the noodles according to package directions.

preheat oven to 400.

cook veggie beef and set aside.

cook eggplant and set aside.

cook spinach and set aside.

spray a casserole dish with cooking spray. layer ingredients and top with a layer of sauce, breadcrumbs, and cheese.

cook in the oven until the cheese is melted and begins to bubble. 15-20 minutes.

ASIAN LETTUCE WRAPS

romaine lettuce (you will need the large leaves)
2 tbsp. extra virgin olive oil
1 pkg. veggie beef
1 carrot, finely diced
1 c. peas, (if frozen, thaw them out)
3 scallions, chopped
3 cloves garlic, minced
2 tbsp. stir fry sauce
1/2 tsp. sesame oil

saute the carrots in the olive oil over med-high heat for 4-5 minutes, until they are almost soft. add the garlic and cook for about 30 seconds. add the veggie beef and cook until done, about 5 minutes. reduce heat to medium and add peas, scallions, stir fry sauce, and sesame oil. cook an additional 1-2 minutes, stirring often.

fill the lettuce leaves with the beef mixture.

CAYENNE BROWNIES

yep, you read that correctly, these are cayenne pepper brownies. now before you say anything...they taste just like regular brownies with a tiny kick at the end. even i like them and as you know, i hate spicy food. when we went to visit my family a few months ago my cousin made these and trey fell in love with them (and that's saying a lot because he doesn't like most sweets).

the second most important thing....i didn't burn these!!! i love to cook but i hate to bake....and I usually screw it up due to impatience and refusal to follow a recipe...haha. anyway, these turned out perfect! if i can bake these, then anyone can!

2 sticks unsalted butter, room temperature
2 c. sugar
4 large eggs
2 tsp. vanilla extract
2/3 c. cocoa powder
1 c. all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. cayenne pepper
1/2 tsp. kosher salt
1/2 tsp. baking powder

preheat oven to 350.

line a 9x13 baking dish with parchment paper, leaving an overhang on two sides. press the paper into the corners of the pan and lightly grease the paper with some of the butter.

melt the 2 sticks of butter in a nonstick saucepan over med-low heat; do not let it boil. remove from the heat and let cool slightly. add the sugar, eggs, and vanilla to the saucepan and stir with a wooden spoon until combined.

add the cocoa, flour, cinnamon, cayenne pepper, salt, and baking powder and mix until smooth. spread the batter in the prepared pan and bake until a toothpick comes out clean, 20-25 minutes. cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing.

PERSIAN-ASIAN EGGROLLS

so these eggrolls are a hybrid of an eggroll and one of my favorite persian rice dishes (kalam polo). the second picture is the filling....this makes about 20 egg rolls.

3 tbsp. extra virgin olive oil
olive oil cooking spray
egg roll wrappers
3-4 c. chopped cabbage
1/2 c. parsley, chopped
1 pkg veggie beef (i like morningstar farms)
2 tbsp. tomato paste
1 tbsp. lemon juice
pinch of saffron
salt and pepper, to taste

preheat oven to 400.

to make filling: saute cabbage, salt, and pepper in the olive oil over medium-high heat until it is almost cooked through, about 4-5 minutes, stirring occasionally. add the beef and cook an additional 2-3 minutes until it is almost cooked through. Reduce heat to medium and add parsley, tomato paste, lemon juice, and saffron. mix together well and cook an additional 2 minutes, stirring often.

spray a baking dish with cooking spray. place about 1-2 tbsp. of filling in each egg roll and place seam side down.

Once all of the egg rolls are on the baking dish, spray the tops with some more cooking spray.

bake until golden-brown, about 10-12 minutes.

PASTA, NAVY BEAN, AND SPINACH SOUP

2 tbsp. extra virgin olive oil
1 small onion, chopped
2 garlic cloves, chopped
1 medium potato, peeled and cubed
2 medium tomatoes, chopped
2 c. spinach
1-15 oz. can navy beans, rinsed and drained
32 oz. vegetable broth
2 c. water
1 tsp. salt and pepper
sprig of rosemary
1 c. small shell pasta, cooked
2 tbsp. basil, chopped

heat oil in a large pan over med-high heat. add onion and saute 3-4 minutes. add garlic and cook for 30 more seconds. add the potatoes, tomatoes, and spinach and saute 2 minutes. add beans, broth, water, salt, pepper, and sprig of rosemary and stir to combine. cook about 20-30 minutes or until potatoes are soft. add cooked pasta and basil and cook 5 more minutes.

HOMEMADE LARABARS

these. are. the. best!

homemade larabars....if you haven't had a larabar...it's a really good energy bar. This has barely any ingredients and makes tons of it!

4 cups whole, pitted dates (moist ones work best)
2 cups raw or toasted whole shelled almonds
1 dark chocolate bar, chopped
2 tablespoons peanut butter, divided

Line a 9-inch x 13-inch straight sided pan with a piece of parchment paper so that the paper hangs over the long edges. Set aside.

Fit a food processor with a metal blade. Add the almonds to the processor and pulse until they are uniformly finely chopped (think fresh bread crumb texture.) Add the chocolate chips and pulse again until the chocolate chips are also finely chopped.

Pour the chocolately nuts into a large mixing bowl and set aside.

Add half of the dates to the food processor and process until a paste forms and clumps together in the workbowl. Open the food processor and add in 1 tablespoon of the nut butter and half of the chocolatey ground nuts. Replace the lid and process until evenly combined. Scrape into the prepared pan.

Repeat with the remaining dates, chocolatey nuts and nut butter.

When all of the ingredients have been thus processed, wet your hands and use them to press the mixture as evenly over the bottom of the pan as possible. Fold the excess parchment over the bars to cover them and use something flat and heavy to press down firmly on the mixture until it is smooth.

Refrigerate for at least 2 hours before moving onto the slicing.

To slice:

Use the excess parchment paper like a sling to transfer the now-firm bars from the pan to a large cutting board.

Cut into desired size (I prefer 30 squares) and store in the refrigerator in a tightly covered container. An unrefrigerated bar will be good for 48 hours, covered, at room temperature.

GUACARONI

as you might have guessed from the name...it's macaroni with an avocado sauce. so easy and quick to make.

1 medium avocado, pitted and coarsely chopped
zest of one lemon plus 1/1 of the lemon, juiced
1-3 cloves garlic, depending on how garlicky you want it
salt and pepper, to taste
1/4 c. fresh basil
2 tbsp. extra virgin olive oil
6 oz. elbow macaroni (2 servings)

cook macaroni according to package directions. drain.

while pasta is cooking, combine all the other ingredients except the lemon zest in a food processor.

Toss pasta with avocado sauce and top with lemon zest and some black pepper.

FALAFEL WITH TAHINI SAUCE AND SPINACH

for the falafel:
15-19 oz can chickpeas, drained
1/2 medium white onion, finely chopped
4 cloves garlic, finely chopped
2 tablespoon parsley, chopped
2-3 tablespoons all purpose flour
2 teaspoon cumin
3/4 teaspoon baking powder
salt & pepper
2-3 tablespoons extra virgin olive oil


Start by preheating the oven to 350 and drizzling the oil evenly in a shallow baking pan (we used a small glass baking pan/casserole dish).

Next, process the chickpeas in the food processor. Next, add the onions and garlic and blend some more.

Mix in the rest of the ingredients and you should get a thick paste-like consistency. Spoon out the mixture and roll (using your hands) into walnut size balls and place in preheated baking dish. Flatten the falafel a little. Bake for 15-20 minutes, flip the falafel halfway through baking.

for the tahini sauce:
1/2 cup tahini
4 gloves garlic, minced
3/4 teaspoon salt
2 1/2 tablespoon olive oil
1/4 cup lemon juice
2 teaspoon parsley, finely chopped
2 teaspoon cilantro, finely chopped
1/4 teaspoon ground cumin
1/2 tablespoon warm water

In the food processor, combine garlic and tahini. Then add salt, parsley, cilantro, and cumin to the mixture.

Next, add olive oil, lemon juice, and water. If the mixture is too thick slowly add more warm water until you get the thickness that you like.

To assemble:
Put the falafel into pita bread or naan (see a few posts back for a recipe). Add spinach and tahini sauce.

QUINOA SALAD WITH BLACK BEANS, AVOCADO, AND CUMIN-LIME DRESSING

1 c. dry quinoa, rinsed
1 tbsp. extra virgin olive oil
1 3/4 c. water
1 can black beans, drained and rinsed
1 avocado, chopped
2 roma tomatoes, chopped
1/2 red onion, diced
1 small clove garlic, minced
1 green bell pepper, chopped
small handful of cilantro, chopped
juice of 1 lime
1/2 tsp. cumin
1/2 tbsp. olive oil
salt and pepper, to taste

Warm the olive oil in a saucepan over medium heat. Once it’s hot add the quinoa and toast for about 2-3 minutes until it starts smelling nutty. Add water, stir once, cover, and simmer with a lid on for 20 minutes.

While the quinoa is cooking, prepare all other ingredients. Prepare the dressing by combining the lime juice,garlic, oil, cumin, salt, and pepper. Whisk it together really well.

When the quinoa has finished cooking, remove it from heat and fluff with a fork. Add black beans and toss to warm them through.

Let the quinoa cool for about five minutes and then add all the remaining ingredients, including the dressing, and mix. Adjust seasoning if necessary.

SWEET CORN TAMALE CAKES

this is one of my new favorite things!!! also...the salsa topping is currently my new favorite salsa and you should all make it immediately ;)

this recipe is made in layers. you pour some green salsa on the plate, top it with the tamale cake, top that with the southwestern sauce, then the salsa, and then avocado. it's all really easy to make and trust me it's realllly good. I used the leftover southwestern sauce the next day in a sandwich :)

also...one last side note...since i don't like spicy food, my salsa doesn't have anything spicy in it. if you like spicy....add a few jalapenos or habaneros to your salsa.

-1 jar green salsa (salsa verde)
-1 avocado, diced (wait until you are done to do this)

for the tomato salsa:
1 medium tomato, diced
1 tbsp. onion, minced
1 tbsp. fresh cilantro, chopped
juice from 1/2 a lime
salt and pepper, to taste

for the southwestern sauce:
1/2 c. mayonnaise
1 tsp. white vinegar
1 tsp. water
3/4 tsp. granulated sugar
1/2 tsp. chili powder
1/4 tsp. paprika
1/8 tsp. cayenne pepper,onion powder, and garlic powder
salt and pepper, to taste

for the tamale cakes:
1 1/2 c. frozen sweet corn, thawed
1/2 c. butter, softened
3 tbsp. sugar
1 pinch salt
1/2 c. corn flour (masa harina flour)
2 tbsp. all purpose flour

Preheat oven to 400°F.

Prepare the tamale cakes by chopping 1 cup of the frozen corn in a food processor until it's coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well. Add masa and flour and blend well. Mix in the remaining 1/2 cup of frozen corn kernels by hand. Measure 1/2 cup portions of the mixture and form it into 3" wide patties with your hands. Arrange the patties on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom. Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.

While tamale cakes are cooking, make the tomato salsa and the southwestern sauce.

Assemble the tamale cakes like I explained above :)

NAAN

2 tsp. dry active yeast
1 tsp. sugar
1/2 c. water
2 1/2 -3 c. flour
1/2 tsp. salt
1/4 c. vegetable oil
1/3 c. plain greek yogurt
1 egg

In a small bowl, combine the yeast, sugar and water. Stir to dissolve then let sit for a few minutes or until it is frothy on top. At that point, stir in the oil, yogurt and egg until evenly combined.

In a medium sized bowl, combine 1 cup of the flour with the salt. Next, add the bowl of wet ingredients to the flour/salt mixture and stir until well combined. Continue adding flour a half cup at a time until you can no longer stir it with a spoon (about 1 to 1 1/2 cups later).

At that point, turn the ball of dough out onto a well floured counter top. Knead the ball of dough for about 3 minutes, adding flour as necessary to keep the dough from sticking. I ended up using about 3 cups of flour total. The dough should be smooth and very soft but not sticky.

Loosely cover the dough and let it rise until double in size (about 45 minutes). After it rises, gently flatten the dough and cut it into 8 equal pieces. Shape each piece into a small ball by stretching the dough back under itself until the top is smooth and round.

Heat a large, heavy bottomed skillet over medium to med-high heat and spray lightly with non-stick spray. Working with one ball at a time, roll it out until it is about 1/4 inch thick or approximately 6 inches in diameter. Place the rolled out dough onto the hot skillet and cook until the under side is golden brown and large bubbles have formed on the surface. Flip the dough and cook the other side until golden brown as well.

Serve plain or brushed with melted butter and sprinkled with herbs.

KIWI CAPIROSKA

2 kiwis, peeled and diced
12 mint leaves, divided
2 tablespoons sugar, divided
3 limes, juiced
2 cups high quality vodka
2 cups tonic water
ice cubes

Line six glasses up and fill each with 1/3 cup of diced kiwis, 2 mint leaves, 1 teaspoon sugar, and ½ lime juiced.

Muddle together the contents of each glass until fully combined.

Fill each glass with ice and top off with 1/3 cup vodka and 1/3 cup tonic water.

Stir together well and serve.

SPAGHETTI AND MEATBALL CUPCAKES

cupcakes, plus whatever ingredients they call for
yellow frosting (or white frosting and yellow food coloring)
ferrero rocher candies
strawberry jelly

bake cupcakes as directed and let cool.

spread icing over cupcakes to cover. For the "spaghetti" place frosting in a ziploc bag. Cut the tip off of one lower side of the ziploc bag and squeeze the frosting through that. It will come out as long spaghetti like strands. cover the frosted cupcakes with this "spaghetti."

for the meatballs, pour some of the jelly into a bowl. mix it around a little bit so it becomes pretty smooth. coat each ferrero rocher candy with jelly by dropping them into the bowl of jelly one at a time and rolling them around with the spoon. Add the "meatball" and some "sauce" on top of your cupcake.

FIESTA RICE SALAD

juice of 4 limes
3 tbsp. extra virgin olive oil
4 tbsp. salsa
1 tsp. cumin
1/2 tsp. salt and pepper
2 c. cold cooked brown rice
1 c. cooked fresh or frozen corn kernels
2-15 oz. black beans, drained and rinsed
1 green bell pepper, chopped
2 roma tomatoes, diced
3 scallions, thinly sliced
1 avocado, diced
1/4 to 1/2 c. cilantro, chopped (optional)

In a small bowl, stir together the lime juice, olive oil, salsa, cumin,salt, and pepper.

In a large bowl combine the rice, corn, beans, bell pepper, tomatoes, and scallions. toss gently to combine. pour lime juice mixture over top and toss again to coat.

just before serving, top with cilantro and avocado ( wait until the last minute to chop the avocado or it will turn brown!!)

CURRIED CHICKPEA CAKES

these turned out really good! i ate them by themselves but they would make great burgers!

1-15 oz. can chickpeas, drained and rinsed
1/3 c. sliced green onions, both white and light green parts
1/3 c. light coconut milk
2 tsp. sugar
2/3 c. breadcrumbs
1 tsp. curry powder
1/2 tsp. ground nutmeg
1/2 tsp. ground cumin
2/3 c. brown rice, cooked
1/2 tsp. salt
1/4 c, extra virgin olive oil

In a food processor, combine the chickpeas and green onions. pulse until combined. transfer to a large mixing bowl. add the coconut milk, sugar, breadcrumbs, curry powder, nutmeg, and cumin. stir together with a wooden spoon until well combined. stir in the brown rice and salt. mold into 4 patties.

in a large saute pan heat the oil over medium heat. Add the chickpea cakes and cook a few minutes on each side until they are golden and crisp on the outside.

VANILLA AND ICED COFFEE FLOAT

this drink smells like fall! i love it :)

a few spoonfuls vanilla ice cream
iced black coffee
whippped cream
pumpkin pie spice, for topping

"THIS SOUP IS PROBABLY GOING TO BE PRETTY AWESOME" SOUP

well...as you might have guessed from the title...i was just throwing things together in a pot when I made this soup and it ended up being pretty good if i do say so myself :)

2-3 c. vegetable broth
3 scallions, chopped
1 carrot, chopped
1/4 c. orzo
1 tsp. fresh thyme leaves
1 tsp. sesame oil
1/2 tsp. garlic powder
salt and pepper, to taste
1-2 tbsp. lemon juice, optional

combine all the ingredients, minus the lemon juice, to a pot and cook over high heat for about 10-15 minutes until carrots are soft. If you want, and I suggest you do, add the lemon juice right before you are going to eat it.

the end.

KRISTI'S AWESOME SANDWICHES

so a little while ago I went to my friend's house and she made me these sandwiches. Now here's the funny thing...as a general rule i HATE red bell peppers, but apparently I like roasted red peppers..haha. Anyway, she made me this sandwich on ciabatta bread, which was better, but I used french bread. These were so good! this picture does not do this sandwich any justice!

ciabatta bread
pesto sauce
goat cheese
roasted red peppers

layer and eat before someone else eats them all!

BAKED CREAMY CHIK'N TAQUITOS

3 oz. cream cheese ( I used tofutti vegan cream cheese...you will never notice the difference)
1/4 c. green salsa, plus more for topping
1 tbsp. fresh lime juice
1/2 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. onion powder
2 cloves garlic, minced
3 tbsp. chopped cilantro
4-5 green onions, chopped
1 pkg. veggie chicken, cooked
1 c. shredded mozzarella
12 flour tortillas
kosher salt
cooking spray

preheat oven to 425. line a large baking sheet with parchment paper.

in a large bowl, mix the first 7 ingredients. Once combined, stir in the cilantro, green onions, chicken, and cheese and mix thoroughly.

heat tortillas in the microwave until they are soft enough to roll.

spoon about 2 tbsp. of the mixture into each tortilla and roll tightly, placing it on the baking dish seam side down, making sure they aren't touching. spray lightly with cooking spray and sprinkle with salt.

bake 15-20 minutes, until crisp and golden.

CHILI MAC CASSEROLE

1 c. elbow macaroni
1-2 lbs. veggie beef
1 medium onion, chopped
2 garlic cloves, minced
1-28 oz. can diced tomatoes, undrained
1-16 oz. can kidney beans, rinsed and drained
1-6 oz. can tomato paste
4-5 tbsp. green salsa
salt and pepper, to taste
1 tsp. chili powder
1/2 tsp. cumin
2 c. shredded mexican cheese blend (essentially 1 c. mozzarella and 1 c. sharp cheddar)

cook macaroni until just under al dente (it will continue to cook in the oven). drain and return to pot.

Meanwhile, in a large skillet, cook onion, salt, and pepper over med-high heat for about 5 minutes, stirring occasionally, until onion is mostly cooked through. Add garlic and veggie beef and cook for 3-4 more minutes. you don't want to beef to completely cook through because it will continue to cook in the oven. remove mixture from heat and mix in the tomatoes, beans, tomato paste, salsa, and seasonings.

add this to macaroni and mix well.

transfer to a 13x9x2 baking dish coated with nonstick cooking spray. cover and bake at 375 for 25 minutes. Uncover, sprinkle cheese over top, and bake about 5 minutes more, until cheese is melted.

HEARTY PITA POCKETS

1 1.2 tbsp. extra virgin olive oil
1-10 oz. pkg sliced mushrooms
salt and pepper, to taste
1 pkg. veggie beef
1/4 c. white balsamic vinegar, optional
2 c. fresh spinach
3/4 c. grated parmesan
4 pitas, warmed
1/4 c. mayonnaise

In a skillet, cook mushrooms, salt, and pepper over med-high heat for about 5 minutes, until mushrooms begin to brown and soften. add "beef" and cook 2 minutes, stirring occasionally. add spinach and cook until it is wilted and beef is cooked through. season again with salt, pepper, and vinegar (optional). Add the parmesan and stir together well.

Fill pita with some mayonnaise and fill with beef mixture.

RED BEANS AND RICE SOUP

2 tbsp. vegetable oil
1 medium onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
2 bay leaves
1 1/2 tsp. italian seasoning
1 tbsp. ground cumin
salt and pepper, to taste
1-15 oz. can red kidney beans, rinsed and drained
1-14 oz. can diced tomatoes, drained
4-6 c. vegetable broth (I used 4 c. but it wasn't very soupy....I'd do at least 6 c. if you want it more soup like with a lot of broth).
1 1/2 c. rice

Heat oil in a pot over med-high heat. Add onion, bell pepper, garlic, bay leaf, italian seasoning, cumin, salt, and pepper. saute vegetables for 5 minutes, stirring frequently. add kidney beans, tomatoes, and broth. Bring to a boil, then add rice. Reduce heat, cover, and simmer 12-15 minutes, stirring occasionally, until rice is tender.

ROASTED BEETS

12 beets, top and bottom trimmed off, peeled, and cut into bite-seized chunks
3 tbsp. extra virgin olive oil
1 1/2 tsp. fresh minced thyme leaves
kosher salt and black pepper, to taste
2 tbsp. .red wine vinegar
juice of 1 large orange

Preheat oven to 400.

Place beets on a baking sheet with 3 tbsp. olive oil. Add thyme, salt, and pepper and toss evenly to coat.

bake for 30-40 minutes, stirring once or twice, to make sure they cook evenly.

remove from heat and place in your serving bowl. toss with the 2 tbsp. vinegar and the orange juice. sprinkle again with salt and pepper.

serve warm as a side dish or it is also great cold in salads!

TOMATO CHICKPEA CROSTINI

these are one of my new favorite things! it's essentially a hybrid of bruscetta and hummus. This recipe is enough for 1/2 a loaf of bread but it will go fast!

2 large cloves garlic, finely minced, plus one more for rubbing on bread
6 tbsp. extra virgin olive oil, plus more for drizzling
3 roma tomatoes, cored, seeded, and chopped
salt and pepper, to taste
1-15 oz. can chickpeas, drained
1/2 loaf of french bread, cut crosswise on a diagonal
1/2 c. goat cheese
1 tbsp. chopped fresh parsley

In a skillet heat 2 tbsp. olive oil over med-high heat. Add the tomatoes and half of the chopped garlic. Season with salt and pepper. Cook for 4 minutes, stirring occasionally, then remove from heat.

meanwhile, brush the bread slices with 2 tbsp. olive oil and grill in the oven until nicely toasted. As soon as you pull them out of the oven, take your whole garlic clove (cut a little bit off the tip) and rub it into each slice of toast.

In a bowl, mash half the chickpeas with 2 tbsp. olive oil and the remaining minced garlic. Once you have reached a mostly creamy texture, add the rest of the can of chickpeas but leave the rest whole. season with salt and pepper.

To assemble, spread each garlic bread slice first with goat cheese, then your chickpea mixture, then the tomato spread, and finally with some shredded parsley. At this point if you want you can drizzle a little more olive oil on top.

MINI ICE CREAM SUNDAES

well...as you can see from the picture...these melt quickly! most of it you can do ahead of time but once you put the ice cream in them...be ready to serve them fast!

2-3 bananas
semisweet chocolate candy coating, bark, or any other chocolate that will harden once cooled
chopped nuts or sprinkles
vanilla ice cream
whipped cream
maraschino cherries

cut the bananas into 1 1/2 " sections. hollow out a tiny hole from the top of each section.

meanwhile, melt chocolate according to package directions.

Once you have all your bananas cut into sections, dip the bottom of each banana into the chocolate trying to cover about half of the banana. before the chocolate dries, dip the bottom into either your chopped nuts or sprinkles. place each on a plate lined with wax paper.

At this point, you can store it like this in the refrigerator until you are ready to serve the sundaes.

fill each banana with a little bit of ice cream, top with whipped cream and a cherry...and serve it fast!

ATLANTA ORZO SALAD

so we went to atlanta last month, and one night that we were there my aunt made this dish. Not only did I eat it that night, I also ate the leftovers cold for the next 2 days for breakfast! haha. I really liked this dish. It can be served warm but I prefer it cold. Also...fun fact...if this sits in the fridge for a few days...the vinegar in the dish essentially turns the cucumbers into pickles! ;p

1/2 lb. orzo
1 c. extra virgin olive oil
1/2 c. tarragon, chopped
1/2 c. white balsamic vinegar
4 cloves garlic, minced
1/2 lb snow peas, trimmed and blanched
3 scallions, chopped
1 orange bell pepper, chopped
1 english cucumber, chopped
1 carton sliced mushrooms
1 c. crumbled feta cheese
salt and pepper, to taste

prepare orzo according to package directions. Rinse in cold water, drain well.

In a medium bowl, whisk together the olive oil, tarragon, vinegar, and garlic.

In a large bowl combine the orzo, snow peas, scallions, bell pepper, cucumber, and feta. Pour dressing over top and mix well. Season with salt and pepper.

SLOPPY JOE POTATOES

2 potatoes
2-4 tbsp. butter, optional
1 pkg veggie beef
1 can manwich original sloppy joe sauce

cook the potatoes in the oven (everyone does it differently) until done.

When potatoes are almost done, cook the veggie beef according to package directions and then mix with the manwich sauce.

Cut cooked potatoes open, add butter if desired, and then top with manwich mixture.

PASTA WITH BRUSSELS SPROUTS AND PARMESAN

even the world's biggest brusells sprouts hater will love this dish. trust me!

1/4 c. extra virgin olive oil
3 large garlic cloves, minced
3 large shallots, cut into thin rounds
1 lb. brussels sprouts, trimmed and halved
1 1/4 c. "mock" chicken or vegetable stock
salt and pepper, to taste
12 oz. pasta, I used the tri-color spirals
1/2 c. freshly grated parmesan cheese, plus more for sprinkling
1/3 c. fresh sage leaves, chopped

Add oil, garlic, shallots, sprouts, salt, and pepper to a skillet over medium high heat and cook for 3 minutes, stirring often.

Meanwhile, cook pasta according to package directions. Drain, reserving 1/2 c. of the pasta water. Return pasta and reserved pasta water back to pot.

Add the stock to your brussels sprouts mixture and cook over medium high for 5 minutes, increase heat to high and cook an additional 5 minutes until sprouts are tender and most of the cooking liquid is absorbed.

Pour the sprouts mixture into the pasta pot and mix well. Add cheese and toss until combined.

Serve topped with more parmesan, if desired.

VEGGIE-RICE SALAD

1/2 c. white rice
salt and pepper, to taste
1 carrot, cut into 1/4" dice
1/4 c. extra virgin olive oil
1 tbsp. red wine vinegar
1/2 tsp. dried oregano
1 c. frozen corn
1 c. frozen peas
2 stalks celery, including leaves, finely chopped

cook rice according to package directions, fluff, and let cool.

meanwhile, fill a small pot with salted water. Add the carrots, bring to a boil, and cook for 2 additional minutes. Using a slotted spoon, transfer the carrots to a bowl and toss with 2 tbsp. olive oil, 1 tbsp. vinegar, oregano, salt, and pepper to taste.

In the same boiling water, cook the corn and peas for 3-4 minutes or until cooked through. transfer to the bowl with the carrots.

Add the remaining ingredients to your vegetable mixture, season with more salt and pepper, and 2 tbsp. olive oil, and toss well.

CAULIFLOWER WITH GARLIC BREADCRUMBS

ha...so i just noticed that this picture kind of looks like scrambled eggs! so anyway, i'm a bit skeptical when it comes to cooking with cauliflower but this recipe will change the mind of any skeptic!

salt and freshly ground pepper
1 tsp. sugar
1 large head cauliflower, cut into bite-sized florets
6-8 tbsp. extra virgin olive oil
2 c. fresh bread crumbs
3 cloves garlic, finely chopped
1/2 c. shredded mozzarella

Bring a large pot 3/4 full of water to a boil. Add a pinch of salt, the sugar, and the cauliflower and boil until tender, about 5 minutes. Do not overcook. Drain, rinse under cold water, and leave to drain.

In a large, high-sided skillet over medium heat, warm 4-5 tbsp. of the oil. When the oil is hot, add the bread crumbs and toss them constantly until they are evenly toasted, browned, and crisp, about 5 minutes. Add the garlic, turn the crumbs once or twice, and remove them from the pan. Do not allow the garlic to brown; it should be cooked only enough to flavor the crumbs.

Heat the remaining 2-3 tbsp. oil in the same skillet over medium heat. Add the cauliflower and mash and break it up a bit as it lightly browns in the oil and becomes slightly tender, about 5 minutes. Do not allow the cauliflower to become crisp and dark.

Add the crispy garlic crumbs to the pan and toss them with the cauliflower over med-low heat, mashing some more of the cauliflower and allowing some to keep its shape, for 4 minutes. Add the cheese, salt, and pepper and cook, stirring constantly for about a minute until cheese is melted.

serve hot.

SHADAN'S WIMPY CHILI

sorry guys...i've been slacking on the food blog. it's been a crazy summer. so...this is called wimpy chili because, in case you don't know, i'm the biggest baby when it comes to spicy food so this is just about the most spice i can tolerate. you can add more chili powder than I did if you are brave ;p

6 tbsp. extra virgin olive oil
2 tbsp. chili powder, divided
salt and pepper, to taste
10 roma tomatoes, cored and halved lengthwise
1 yellow onion, sliced crosswise
10 cloves garlic, halved
3 poblano chiles
1-24 oz. container vegetable broth
1-15 oz. can kidney beans, drained and rinsed
1 tsp. ground cumin
3 oz. sharp cheddar, shredded

preheat oven to 450.

grease a baking sheet with 2 tbsp. olive oil. in a small bowl, combine the chili powder, 1 tsp. salt, and 1/2 tsp. pepper. place the tomatoes, seed side up, and onion on the prepared baking sheet. Push a garlic clove half into each tomato, making sure it's secure. Drizzle the remaining 1/4 c. olive oil over the vegetables and dust with the chili powder/salt/pepper mixture.

bake until onions begin to brown, about 25 minutes.

meanwhile, roast the poblanos until charred all over. (Since I don't have a gas grill to easily char them, I stuck my poblanos in a separate baking dish in the same oven with the roasted tomatoes and onions, making sure to turn them occasionally so they could char evenly). Transfer them to a bowl and cover for a few minutes with cling wrap. Once they are cool enough to handle, peel, stem, and discard all the seeds. chop the poblanos.

In a large pot, combine the roasted tomatoes, 2 roasted onion slices and the roasted garlic. Add the vegetable broth. using an immersion blender, puree the mixture to desired texture. Chop the remaining roasted onion and add to the pot. Stir in the poblanos, kidney beans, cumin, and remaining chili powder. Bring to a boil, lower heat and simmer until thickened, about 15 minutes. stir in 2/3 of the cheese to melt.

Serve topped with the remaining cheese.

MOROCCAN CHICKEN AND COUSCOUS

2 tbsp. lemon juice
1 tbsp. honey
2 garlic cloves, crushed
1/2 tsp. ground turmeric, cumin, and cinnamon
1/8 tsp. cayenne pepper
1 pkg gardein chick'n filets
1 c. vegetable stock
1 tbsp. extra virgin olive oil
1 small yellow onion, chopped
1/2 c. couscous
1/4 c. craisins
1/4 c. fresh cilantro, chopped
salt and pepper, to taste

Combine the first 5 ingredients in a shallow dish. Marinate chicken in this, turning once or twice, for at least 3 hours or up until 1 day in the refrigerator.

In a large saute pan, heat oil over medium heat, add onions, salt, and pepper to taste. Cook until softened,stirring occasionally, about 8-10 minutes. Add half of the stock and bring to a boil. Remove from heat, stir in couscous, cover, and let sit for 5 minutes. Fluff with fork.

While couscous is cooking, cook the chick'n filets in a saute pan over med heat with a little oil. Cook a few minutes per side until cooked through.

When couscous is done, add the other half of the vegetable stock, the craisins, and the cilantro and cook over low heat for 2 minutes.

Serve couscous along with chick'n.

SHADAN'S "BETTER THAN SONIC" LIMEADE

so here's the deal....one of my favorite things...especially in this stupid texas heat....are sonic limeades. I don't know why I never thought about how to make them myself...now that I know how I have formed a slight obsession with them.

all you need is:
sprite
fresh lime

the quantities really depend on how sour you like your drink. I personally love limes...I eat them raw all the time...so I like it pretty sour....

I generally use 1 lime per 2 c. of sprite. squeeze as much juice as possible out of the lime and then put it in the cup. Add the sprite and there you have it...a limeade way better than the ones you get at sonic!

CHICK'N TERIYAKI SUBS

french bread
3-4 tbsp. teriyaki sauce (try to get one that is low sodium or else it will taste like a salt sandwich)
1 pkg gardein chick'n filets (if you have never tried these you need to go get some now! they are so good...by far my favorite "veggie meat" out there. in fact...all gardein products are amazing....but this is my favorite. ok...ending my rant)
romaine lettuce
maynoaisse (or in my case...nayonaisse...a vegan mayonaisse substitute which is just as good and WAY better for you)
cheese

Place the teriyaki sauce into the bottom of a saute pan. Add the chick'n...making sure to coat thoroughly. Cook until heated through, turning a few times to make sure it soaks in as much teriyaki sauce as possible.

now...assemble the sandwich with all the above listed ingredients and pour some of the teriyaki sauce from your pan on one side of the bread....make sure not too drown the bread...just maybe a few spoonfuls of sauce into the bread.

Just to prove how much I love gardein....here's my first ever link to another site in my blog....(at least I think it's my first...)

GARDEIN!

DRUNKEN SPAGHETTI

this is just some spaghetti i made with some odds and ends from the kitchen...im starting to like making my own pasta sauces!

whole wheat spaghetti
4 cloves garlic, minced
1 tbsp. extra virgin olive oil
1/2 c. to 1/3 c. red wine (I like Shiraz)
2 roma tomatoes, diced
1/3 c. chopped parsley and cilantro
1/2 c. pasta sauce
salt and pepper, to taste

cook noodles to al dente.

meanwhile, make the sauce:

In a skillet heat the oil over medium heat and cook the garlic and tomatoes for a few minutes until they heat through and garlic begins to brown. Add the pasta sauce and the wine, mix well, and reduce heat to med-low. Add the herbs and salt and pepper to taste.

Once the pasta is done, drain it and return it to the pot. Pour your pasta sauce over the top and mix it together really well.

LEMON-BUTTER GLAZED GREEN BEANS

1 lb green beans, ends trimmed
2 tbsp. butter
1 lemon, zested
salt and pepper, to taste

Boil green beans in salted, boiling water for 5-10 minutes, until they are cooked through but still a little crunchy. Drain and then immediately return to pot.

Add the butter, lemon zest, salt, and pepper and toss together until melted and all the green beans are coated.

serve warm.

GREEK SALAD RICE

1 1/2 c. rice, cooked and cooled
1/3 c. extra virgin olive oil
1/4 c. lemon juice
1/4 tsp. ground allspice
3 roma tomatoes, diced
1 kirby cucumber with peel, diced
4 scallions, sliced
1/4 c. fresh parsley, minced
1/4 c. fresh dill, minced
1/4 c. fresh mint, minced
1/2 tsp. finely grated lemon zest
1 1/2 c. crumbled feta
salt and pepper, to taste

combine all ingredients together...and...that's it! :)

ADVENTURES AT THE GROCERY STORE...CONTINUED

so the other day we were at the grocery store and we saw this weird looking thing in the produce section....anyone want to take a guess at what it is? no one who worked at the store knew what it was either...so they rang it up as a kiwi!



ok...since inquiring minds want to know...as it turns out...it's a lychee fruit!




I love these things but I didn't realize that their outer shell looked like that! I've never seen them with those little prickly things on the outside!