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Category Archives: Vegetarian

Dinner and a Movie Night

Tonight after the girls came home from their first day of school and asked “Hey Mom, what’s for dinner?” I said, “It’s your favorite stuffed shells recipe. The girls responded, “Lets have a dinner and a movie night tonight.” SO.. we are!

We have not blogged an official dinner and a movie night in a long time. This will be an interesting one!

Enjoy!

August 29th, 2011 Dinner and a Movie Night

Movie:

Letters to Juliet  

Dinner:

Spinach Stuffed Jumbo Shells & Fruit Kabob Salad

*What Is Dinner and a Movie Night, you ask? Well, just like the old T.V. show with the same name (that TBS brought back after a long hiatus); we cook and eat a meal together while watching a movie that corresponds to the meal some how. Much bonding time and many laughs are had during this event! It is so fun that no one ever remembers to snap photographs!

Try this one night a month with your own family/friends! Feel free to post a link to any photo’s you take of your own event (If you remember to take pic’s)

 

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Injury Update 2

My cervical spine will need surgery to repair three cervical vertebrae, to fill in the spaces with a plastic-like material. I’ll also need surgery on both ears to repair significant hearing loss stemming from bone growth in the middle ears. The head pain is still present. Surgery wont be until late summer if I go through with it at all. Until then I’ll wear a neck brace everywhere.

 

I hope to be well enough to get back into my kitchen tomorrow! Thank you all for the support you’ve given me!

 
2 Comments

Posted by on February 19, 2011 in Journal, Vegetarian

 

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Fruit Kabobs

I served this as an alternative to fruit salad. Fruit salad will get mushy really fast and it also has a lot of added sugars. The kabobs are a super fun and fresh way to serve a healthy snack or side dish. Warning Tip: After the children ate these they were really energized and having a grate time; may cause confusion if you normally have grumpy teens!

 

 

  • 10 bamboo skewers
  • lbs mixed fruit, washed and dried (I bought the pre-chopped kind, no washing needed)

Cut fruit into bite size pieces to keep them all relatively the same size. Place onto wooden skewers and keep chilled until ready to eat.

Low Fat Fruit Dip

  • 1 cup low fat sour cream
  • 4 tbsp brown sugar

Combine sour cream and brown sugar. Place in a bowl to use as a dip.

 

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Cranberry Vinaigrette

Cranberry is a relatively small, red berry which grows on low-hanging vines in temperate zones in many regions of the United States and other parts of the world. Cranberry is a member of the same family of plants as bilberry and blueberry. Cranberry can be taken as a juice, the whole berry, or from an extract. For maximum health benefit, cranberry juice should be unsweetened.

The active ingredients in cranberry include chemical compounds called proanthocyanidins. Proanthocyanidins are potent antioxidants that appear to be able to decrease bacterial adherence to the bladder epithelium cells. The main benefit of this action is that bacteria have less likelihood of grouping together to cause bladder infection, urinary track infections and other related conditions.

 

 

  • 1 cup sliced almonds
  • 3 tablespoons red wine vinegar
  • 1/3 cup olive oil
  • 1/4 cup fresh cranberries
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons water
  • 1/2 red onion, thinly sliced
  • 4 ounces crumbled blue cheese
  • 1 pound mixed salad greens

Preheat oven to 375° F. Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.

In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth.

In a large bowl, toss the almonds, onion, blue cheese, and greens with the vinegar mixture until evenly coated.

 
 

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Crock-Pot Vegetarian Chili

I’m taking my children on a family field trip to the zoo today. Put this chili in the crock-pot right away in the morning while you drink your first cup of coffee.

 

 

  • Olive oil
  • 2 large yellow onions, diced
  • 2 garlic cloves, minced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 56 ounces crushed tomatoes
  • 1 tablespoon cumin
  • 1 teaspoon cayenne – or to taste
  • 1 package frozen corn
  • 2 cans black beans
  • 1 cup picante sauce
  • Salt — to taste
  • Grated cheddar, if desired
  • Cashew nuts, if desired

Saute onions in the olive oil. Add garlic. After onion and garlic are have turned golden brown, add cumin, cayenne, and whatever other spices you might like. Fry for a couple of minutes. Next, add the peppers, saute them for a few minutes.

Put the crushed tomatoes, corn, beans and picante sauce into the crockpot, and add the onion mixture. Cook on LOW about 10 hours. Serve with grated cheddar and cashew nuts, if desired.

 

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Vegetable Stir Fry with Sesame Seeds over Rice

  • 1 1/2 cups vegetable broth
  • 3/4 cup uncooked long-grain white rice
  • 1 tablespoon margarine
  • 1 tablespoon sesame seeds
  • 2 tablespoons peanut oil
  • 1/2 pound fresh asparagus, trimmed and cut into 1 inch pieces
  • 1 large red bell pepper, cut into 1 inch pieces
  • 1 large yellow onion, sliced
  • 2 cups sliced mushrooms
  • 2 teaspoons minced fresh ginger root
  • 1 teaspoon minced garlic
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil

Preheat oven to 350°. In a saucepan combine broth, rice and margarine. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 15 minutes, or until all liquid is absorbed.

Place sesame seeds on a small baking sheet and bake in preheated oven for 5 to 6 minutes, or until golden brown; set aside. Meanwhile, heat peanut oil in a large skillet or wok over medium-high heat until very hot. Add asparagus, bell pepper, onion, mushrooms, ginger and garlic and stir-fry for 4 to 5 minutes, or until vegetables are tender but crisp. Stir in soy-sauce and cook for 30 seconds. Remove from heat and stir in sesame oil and toasted sesame seeds. Serve over rice.

 

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Roasted Broccoli with Garlic

After four and a half days with the flu I am finally able to get out of bed today. My body screams for fresh greens so I’m giving it this recipe!

 

  • 1 large head broccoli (about 1 3/4 pounds)
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon table salt
  • 1/2 teaspoon sugar
  • pepper to taste

For Roasted Broccoli with Garlic, stir 1 tablespoon minced garlic into the olive oil before drizzling it over the broccoli.

Adjust oven rack to lowest position, preheat oven to 500°. Cut broccoli at juncture of florets and stems; remove outer peel from stalk. Cut stalk into 2- to 3-inch lengths and each length into 1/2-inch-thick pieces. Cut crowns into 4 wedges. Place broccoli in large bowl; drizzle with oil and toss well until evenly coated. Sprinkle with salt, sugar, and pepper to taste and toss to combine.

Place broccoli on baking sheet and spread into even layer, placing flat sides down. Return baking sheet to oven and roast until stalks are well browned and tender and florets are lightly browned, 9 to 11 minutes.

 
 

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