‘savory’ Category

  1. curried potato and lentil soup

    September 17, 2017 by Angie

    It’s mid-September and in the nineties outside. Who cares though. I’m not going to miss out on Fall. This recipe is very Fall because it’s hearty, it’s soup, and it has carrots which is a Fall ingredient to me.

    I recently discovered the blog Minimalist Baker and picked out several recipes I’m very excited to try. This is the first. The best thing about this recipe is it is delicious. The second best thing is you only need one pot to make it. I barely changed this recipe but I am writing out the ingredients because I’ve learned the hard way that online recipes are not forever and I don’t want to lose this one. The changes I made are: I used vegetable oil and less of it; I used brown lentils instead of green because that’s all I can ever find at Publix; I skipped the sugar; and I substituted arugula instead of kale because I am not good at kale.

    Barely modified from Minimalist Baker.

    Serves four.

    curried potato and lentil soup

    Ingredients

    2 tsps vegetable oil
    1 small yellow onion, diced
    1 tsp fresh ginger, minced
    2 carrots, peeled and chopped
    2 tbsp minced garlic
    1 sweet potato, peeled and chopped
    1 large potato, chopped
    1 1/2 tbsp curry powder
    6 cups vegetable broth
    1 cup brown lentils, washed and picked over
    Salt and pepper, to taste
    A lot of fresh arugula, washed (about 2 oz)

    Instructions

    1. Heat the vegetable oil in a large stockpot. Add the onion, ginger, carrots, and garlic. Cook for 2-3 minutes
    2. Add in the sweet potato, potato, and curry powder. Stir.
    3. Add in 5 cups of vegetable broth and the lentils. Add salt and pepper to your liking.
    4. Bring to a boil then lower to medium heat. Cook for 35 minutes.
    5. Check that the potatoes and lentils are cooked and soft. I opted to add another cup of broth and more salt and pepper at this point. Taste your soup and adjust as needed.
    6. Stir in the argula. I had a 5 oz container of washed arugula and used about half of it.
    7.  Serve and enjoy. Toast would be nice with this.

    two bowls of soup

    Robbie was very impressed. This is a keeper and will be added to the homemade soup arsenal.


  2. vegan zucchini meatballs

    December 19, 2016 by Angie

    I love a fake meatball. Ever since Nate’s Meatless Meatballs became impossible to purchase without insane shipping costs, I’ve been searching for a suitable alternative. I’ve previously made some pretty great TVP-based “meatballs”. Alas, TVP is also nearly impossible to buy where I live now. I found this recipe for vegan zucchini “meatballs” on Pinterest from the blog Making Thyme for Health.

    Vegan Zucchini ‘Meatballs’

    They were pretty easy to make – easier than the TVP version. They did not bake all the way through in the middle, but I adjusted the recipe below with suggestions I think will correct that problem. I added more spices than called for in the original recipe. The taste and texture were really good. The only downside to this recipe is the cleanup. It was so heinous that Robbie asked me to never make it again 🙁 I suppose I will have to save this recipe for a day when I have the time to cook and do the dishes so, like never, basically. Huge shout out to my dish doing husband who makes cooking possible.

    a saucy "meatball"

    Ingredients

    1 can chickpeas, drained and rinsed
    2 tbsp minced garlic
    1/2 c rolled oats
    1/2 tbsp dried basil
    1/2 tbsp dried oregano
    1 tsp garlic powder
    1/2 tsp salt
    2 tbsp nutritional yeast
    juice of 1/2 lemon
    1 1/4 c shredded zucchini
    one jar of spaghetti sauce
    pasta of your choice, cooked as directed on the package (Robbie had fettuccine and I had zucchini noodles.)

    vegan zucchini meatballs with zucchini noodles

    Instructions

    1. Use a food processor with the shredding blade attached to shred the zucchini. I used almost two large-ish zucchini. Measure it out to be sure you have at least 1 and a 1/4 cups of shredded zucchini. Set aside.
    2. Remove the shredding blade and use the food processor to blend the drained and rinsed chickpeas, minced garlic and oats. I used pulse for 5 seconds three of four times to get everything finely chopped. Transfer the mixture to a large bowl.
    3. Add the basil, oregano, garlic powder, salt, and nutritional yeast to the chickpea mixture. Stir to combine with a spoon.
    4. Add the shredded zucchini and lemon juice. Stir to combine again.
    5. Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
    6. Form the mixture into balls and place them, spaced apart, on the lined cookie sheet. I believe I had enough for 15 balls at about a rounded tablespoon each. Bake for 15 minutes then turn them over and bake for another 15 minutes.
    7. While the “meatballs” are baking, prepare the pasta and heat the spaghetti sauce.

  3. spinach artichoke dip

    December 14, 2016 by Angie

    I’ve tried several spinach dip/spinach artichoke dip recipes. This one is the go-to. It’s never too soggy, too tart, or too rich. It’s a Cooking Light recipe so it’s a little less terrible for us than some other recipes out there. It also doesn’t call for any mayonnaise (blah!) which means it’s the cheesy, delicious kind of spinach dip rather than the far inferior, mayo-based variety.

    I used this Cooking Light recipe posted on myrecipes.com with slight variations.

    Ingredients

    1 8 oz package of shredded part-skim mozzarella cheese, divided
    1/2 cup fat-free sour cream
    4 tablespoons grated Parmesan cheese, divided
    1/4 teaspoon black pepper
    1 1/2 teaspoons minced garlic
    14-ounce can artichoke hearts, drained and chopped
    2 8 oz blocks light cream cheese, softened
    10 oz package frozen chopped spinach, thawed, drained, and squeezed dry
    crackers or chips for serving

     

    spinach artichoke dip on a triscuit
    Enjoying some of my spinach artichoke dip at the campus potluck

    Instructions

    1. Open the package of spinach and place the frozen spinach in a microwave-safe bowl. Microwave for 2 minutes. Flip and microwave for two more minutes. After that, I stirred the spinach around to expose the frozen bits and microwaved for one more minute.

    2.Put the cream cheese blocks out on the counter to soften them.

    3. Construct a spinach draining apparatus. I put a double layer of paper towels in a colander over a plate and poured the thawed spinach in there. I put another layer of paper towels over that and squished the water out. I had to change the paper towels again. You want to be sure the spinach is drained really well.

    4. Preheat the oven to 350 degrees.

    5. Drain the artichoke hearts. I again placed a double layer of paper towels on a plate (RIP trees), picked the artichoke hearts out of the can and placed them there, then topped with another layer of paper towels. Press them paper towels to get the water out. Chop the artichoke hearts into small pieces.

    6. Mix 1.5 cups of the shredded Mozzarella, the sour cream, 2 tablespoons of Parmesan cheese, the black pepper, the minced garlic, and the cream cheese blocks together in a large bowl.

    7. Add in the spinach and the artichoke hearts. Stir everything together until it’s a beautiful dip.

    8. Bake for 30 minutes at 350 degrees on the middle rack or until it starts to get bubbly.

    9. Serve with crackers or chips. I like Triscuits!

    pan of spinach artichoke dip

    The whole pan of dip – I bakcd it at home but forgot to get a photo. This is after warming it in the microwave at work.


  4. vegan mashed potatoes

    November 27, 2016 by Angie

    I am really bad at making mashed potatoes. I get horrified by the ingredients in the internet’s favorite recipes: bucket of sour cream, 19 sticks of butter, multiple cups of heavy cream, gallons of whole milk. I feel guilty enough about the potatoes. I have tried several healthier versions over the years and they have all sucked.

    This year I based my attempt on a vegan recipe that pledges to be “the creamiest vegan mashed potatoes” from the blog My California Roots. They were cold by the time I got to eat them on Thanksgiving Day, but Robbie and I loved the leftovers. I would make and eat these again and again. I think next year I need to explore a vegan gravy to go on top.

    Thanksgiving 2016

    There they are with apple and onion stuffing, cranberry sauce (I used brown sugar this year – yum), tofu vegetable pot pie, and cheddar bay biscuits. Mom’s sweet potato casserole and Isa Chandra Moskowitz’s vegan pumpkin chocolate chip cupcakes were dessert.

    I changed things around a little so here is what I did.

    Ingredients

    1 cup water
    1/2 cup raw cashews
    2.5 lbs gold potatoes
    4 tablespoons Earth Balance margarine
    2 tablespoons (probably more like 5, but who’s counting?) minced garlic
    salt and pepper to taste

    Instructions

    1. Wash, peel, and chop the potatoes.
    2. Submerge the potatoes in water in a large pot.
    3. Microwave a cup of water in a bowl.
    4. Add the half cup of cashews to the boiling water. Set aside for at least half an hour.
    5. When it’s getting closer to meal time, boil the potatoes in the pot for about thirty minutes or until the potato chunks are tender when poked with a fork.
    6. While the potatoes are cooking, make the cashew cream by blending the water and cashews together. I used my crappy food processor and it worked out fine.
    7. Drain the potatoes.
    8. Mash the potatoes with a potato masher. Add the cashew cream, Earth Balance, garlic, salt, and pepper.
    9. Using a hand mixer, blend everything together for as little time as you can while still getting the lumpy to smooth ratio you like for your mashed potato consistency.
    10. Eat them right now! They get cold in a hurry.

  5. crunchy tofu tacos

    July 28, 2016 by Angie

    I feel like a fancy chef, y’all! This recipe is easy and so delicious but it looks like something from a cooking show. At least it did in person – I hope the photos do the tacos justice. It’s a flour tortilla topped with a sweetened carrot slaw, pan-fried tofu, toasted cashews, vegan sriracha mayo, and green onions.

    crunchy tofu taco!

    Mmm, sriracha mayo.

    I was looking through the Cooking Light website for new recipes and found this one for supercrunch tacos. I followed it pretty closely except for cheating a bit with the carrot slaw. I used a bag of pre-cut julienned carrots, broccoli stalks, and cabbage instead. I also used flour tortillas and skipped heating them. I will do the two damp paper towels in the microwave trick the next time I make this because warm tortillas would make everything nicer.

    an aerial view

    Two thumbs up from both halves of Robgeleen!


  6. eggplant parmesan

    May 28, 2016 by Angie

    My mother-in-law makes the best eggplant parmesan. The best. I tried to make eggplant parmesan a couple of times using other recipes and I didn’t like what I made. The recipes called for salting then frying the eggplant slices leading directly to disaster. Even Italian restaurants seriously mess up eggplant parmesan so making delicious eggplant parmesan has been a culinary goal of mine for years.

    Blanky's eggplant parmesan

    Blanky’s stellar eggplant parmesan

    My mother-in-law shared her recipe with me along with some tips and the brand of sauce she uses – Ragu Chunky in a giant plastic container. Can you believe that? That sauce is key!

    The recipe is this baked, not fried, version from Martha Stewart. Baking is lower fat, less messy, and a lot easier than frying. I followed the recipe pretty closely because I really wanted it to succeed this time! My small changes included the addition of a quarter teaspoon of garlic powder to the bread crumb and cheese mixture and decreasing the initial baking time as advised by my mother-in-law.

    I don’t buy eggs, but I do keep Eggology egg whites in the house. Robbie looked up the conversion for me. Two tablespoons of egg whites are equivalent to one egg without the yolk. He poured four tablespoons of Eggology into a bowl and added 1 tablespoon of Smart Balance oil to try to make up for the fat missing from the two egg yolks he omitted. From there he added the two tablespoons of water and whisked.

    I ran out of the bread crumbs and cheese mixture halfway through and had to make another one. I will double it from the start in the future.

    I had to bake the casserole longer than the recipe said to achieve the coveted bubbly, golden brown status. I think my oven is wonky so YMMV.

    I’m happy to report that my eggplant parmesan was amazing! It was not exactly like my mother-in-law’s but it was really, really delicious. Way better than what I’ve had at many restaurants and I’ve eaten more than my fair share of restaurant eggplant parmesan.

    eggplant parmesan

    Next time I will do everything the same except I’ll also slice the eggplant more carefully to get consistently thin slices and I’ll be prepared to bake the final casserole longer, maybe even using the broiler for a couple of minutes at the end.

    unphotogenic serving

    Lifetime culinary goal achieved!


  7. bruschetta

    May 21, 2016 by Angie

    The jar of pesto in my pantry was in danger of expiring, therefore, bruschetta. Eating bruschetta is much more enjoyable than throwing pesto away. I made a good life choice.

    pretty bruschetta

    Ingredients:

    loaf of fresh French bread
    jar of basil pesto (I would guess I used about 3 tablespoons – the jar is still quite full.)
    1 cup of cherry tomatoes
    reduced fat feta cheese (I used almost the entire container.)
    balsamic vinegar

    Preparation:

    1. Preheat the oven to 400 degrees. Spray a cookie sheet with olive oil.

    2. Slice the French bread into small discs. Arrange the bread slices on the cookie sheet and spritz them with olive oil.

    3. Bake the bread slices until slightly toasty. You have to keep a close eye on them – they want to burn.

    4. Quarter the cherry tomatoes. Combine the tomatoes and feta in a bowl.

    5. Spread pesto on the toasted bread slices. Top with the tomato feta mixture. Drizzle balsamic vinegar over the bruschetta, if you’re into that. Enjoy!

    plate of bruschetta


  8. spaghetti squash black bean mexican bowl

    March 12, 2016 by Angie

    I made this Mexican-style dish from Kalyn’s Kitchen recently. It’s a hot black bean mixture with avocado salsa served over roasted spaghetti squash strands. Robbie and I both loved it. We ate it all.

    avocadoy beany goodness

    My spaghetti squash wasn’t very large so the ratio of black beans/salsa to spaghetti squash is a little off. The deliciousness was unaffected.

    spaghetti squash underneath

    There it is! Spaghetti squash peeking out from underneath all the beans and veggies.

    I followed her recipe pretty closely. The changes I made were I only halved the spaghetti squash instead of quartering it. It wasn’t big enough to require quartering and I really struggle to cut through them. I don’t have Vege-Sal so I used salt, as suggested. I skipped the green chiles and the green tabasco sauce. I don’t keep those things on hand and we don’t really like them anyway. The dish is very flavorful. I didn’t miss the things I omitted. Kalyn’s Kitchen did it again with a great, healthy recipe!

    bowl!
    Mmm, limey avocado.


  9. stuffed zucchini

    March 6, 2016 by Angie

    I’m always looking for new sides. Somehow (maybe MyFitnessPal emails?), I came across this post for Summer Veggie Stuffed Zucchini from the Mountain Mama Cooks blog. I can rarely leave a recipe alone so I changed it up a little.

    eat zucchini filled with zucchini!

    Ingredients

    olive oil spray
    2 zucchini per serving, depending on the size of the zucchini. I used 6 small zucchini. Larger zucchini will work out better.
    1 small red bell pepper, diced
    1 bunch of green onion, diced
    tablespoon of minced garlic
    about 1 cup of cherry tomatoes, quartered
    1/2 cup to 1 cup fresh spinach, stems removed
    1/2 cup shredded parmesan cheese
    1/2 cup breadcrumbs
    salt and pepper, to taste

    stuffed zucchini in a row

    Instructions

    1. Preheat the oven to 400 degrees. Line a cookie sheet with aluminum foil and spray it with olive oil.

    2. Wash the zucchini and trim off the ends. Slice all the zucchini in half lengthwise. Use a spoon to gently scoop out the insides of the zucchini halves. Save the insides in a bowl.

    3. Arrange the zucchini “boats” on the prepared cookie sheet.

    4. Prepare the red bell pepper, green onion, cherry tomatoes, and spinach. Cut up the zucchini pulp.

    5. Spray a pan with olive oil and cook the bell pepper, white parts of the green onion, and the zucchini insides with a tablespoon of minced garlic over medium heat for about ten minutes.

    6. Add the rest of the green onion, quartered cherry tomatoes, and spinach. Cook until the spinach is wilted and everything is heated through.

    7. Pour the vegetable mixture into a bowl. Add in the shredded parmesan and breadcrumbs and stir. Start filling the zucchini “boats” with the vegetable/cheese/breadcrumbs mixture. Sprinkle more breadcrumbs and parmesan on top of each stuffed zucchini if desired.

    8. Bake the stuffed zucchini for about 25 minutes.

    stuffed zucchini with baked tofu


  10. spaghetti squash “lasagna”

    February 12, 2016 by Angie

    I’m really into spaghetti squash lately. I found this recipe from UpRoot Kitchen and made it with a couple of changes. Robbie even liked it. I want to eat delicious cheesy, saucy, spaghetti squash everyday so this recipe is a major winner in my book.

    a "slice" of spaghetti squash lasagna

    Look at that – mmmmmmm.

    My Changes:

    I omitted the egg, grape tomatoes, and crushed red pepper. Recipes with ricotta love to tell you to throw an egg in there. I just don’t and there are no consequences, as far as I can tell. The grape tomatoes and crushed red pepper were less “omitted” and more “forgotten in hunger”. I used a block of part skim Mozzarella instead of the shredded variety. I like that I can cut or peel off small pieces which melt beautifully.


    the whole lasagna

     Melty Mozzarella pieces

    side view

    Here’s a view from the side right out of the oven!