Portobello "Philly Cheese Steaks"

I have had this recipe staring at me for quite a while now. I saw it pop up on my computer today and I thought that it was about time I finally made these. So glad I did! My boys loved them and so did I. I didn't have large portobellos on hand, so I used baby portobellos instead. I am sure any mushroom would work here. I served it with home made spicy oven fries and a side salad. I am stuffed thinking about it all.

Portobello Philly Cheese Steaks
Recipe slightly adapted by Eating Well Magazine

2 teaspoons extra-virgin olive oil
1 medium onion, sliced
4 large portobello mushrooms, stems and gills removed, sliced
3-4 cups fresh spinach
1 large red bell pepper, thinly sliced
2 tablespoons minced fresh oregano, or 2 teaspoons dried
1/2 teaspoon freshly ground pepper
1 tablespoon all-purpose flour
1/4 cup vegetable broth, or reduced-sodium chicken broth
1 tablespoon reduced-sodium soy sauce
3 ounces thinly sliced reduced-fat provolone cheese
4 whole-wheat buns, split and toasted

Preparation
1.Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, spinach, bell pepper, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes.

2.Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer. Remove from the heat, lay cheese slices on top of the vegetables, cover and let stand until melted, 1 to 2 minutes.

3.Divide the mixture into 4 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each toasted bun and serve immediately.

Pumpkin Seed Pesto

I have made lots of different pestos in the past and all have been good. However, this one is really good AND less expensive than the regular version with pine nuts. It's an easy healthy meal that everyone will enjoy. I toss frozen peas and fresh broccoli in the pasta water at the end of cooking the pasta before adding the pesto. Owen loves this for his school lunch as well. The container always comes home empty when I give him this. :)


Pumpkin Seed Pesto (Makes about 1/2 cup)
recipe from www.weelicious.com

1/2 Cup Pumpkin Seeds (pepitas), hulled
1/4 Cup Parmesan
1 Garlic Clove
1 Cup Cilantro, Parsley or Basil
1/2 Tsp Salt
1/3 Cup Olive Oil

1. If using raw (green) pumpkin seeds, place them on a baking sheet and toast for 10-15 minutes in a 350 degree oven or until golden. If using toasted/roasted pumpkin seeds you can skip this step.
2. Place all the ingredients in a food processor and puree until smooth.
3. Serve on pasta, fish, chicken or a spread on sandwiches.

* For a dairy free version use 1/4 cup nutritional yeast and 1/2 cup olive oil (instead of 1/3 cup).
* To freeze, place in ice cube trays or baby food cubes and freeze for up to 3 months

Fruit and Seed Bars

Now that Owen is in preschool and I have to pack his lunch, I need to find things that are healthy, easy to pack, easy to make, and most of all delicious! I found this recipe on Weelicious and love it! It's easy to crumble over plain yogurt and add fresh fruit for a nutritious breakfast, lunch or snack. They are good on their own as well. It's a favorite in our house and I wanted to share it. If your child has a nut allergy or goes to a nut free school, these are perfect for them! Enjoy.

Fruit and Seed Bars (Makes 20 Bars)

Recipe from www.weelicious.com

1 Cup Old Fashioned Oats
1/2 Cup Raw Pumpkin Seeds (also known as Pepitas)
1/2 Cup Raw Sunflower Seeds
2 Tbsp Flax Seeds (I also added 1 TB of Chia seeds)
1 Cup Dried Fruit (blueberries, raisins, currants, cranberries and/or cherries)
1/2 Cup Unsweetened Coconut Flakes
1/3 Cup Honey
1/2 Cup Sunflower Butter (or any nut butter if there is no allergy)

1. Preheat oven to 325 degrees.
2. In a food processor, pulse the first 6 ingredients until finely chopped (it’s OK if there are few coarsely chopped pieces).
3. Add the honey and sunflower and pulse until starting to combine.
4. Pour the mixture into a 9 x 9 inch pan, lined with parchment and press down into the pan until completely even.
4. Bake for 25 minutes.
5. Let the bars completely cool before cutting with a serrated knife into bars.
6. Serve.

*Cool, place in Ziploc bags, label and freeze. Defrost to room temperature and enjoy!

Corn Chowder

We had so much grilled corn left over from Owen's birthday BBQ that I had to find a yummy way to use it all. Our local produce place, Lane Farms, had 6 ears for $2 so I got a little carried away and bought more than enough corn on the cob. Anyway, I decided to make a low fat version of Corn Chowder and it turned out really good!

Corn Chowder
Recipe adapted from Bon Appetit
4 cups fresh or frozen corn kernels, divided
2 cups chicken broth
3 Tb. butter
1 red bell pepper, chopped
2 Yukon gold potatoes, peeled, cut into 1/2 inch cubes
1 medium sweet potato, peeled, cut into 1/2 inch cubes
3 large shallots, chopped
1 cup black beans, drained and rinsed
1/2 tsp. ground cumin
1/2 tsp. dried thyme
salt and pepper to taste

Blend 2 cups corn and 1 cup of broth in a blender until almost smooth.
Melt butter in large saucepan over medium high heat.
Add next 4 ingredients; saute 5 minutes until shallots are clear.
Add 2 cups corn, 1 cup broth, black beans, cumin, thyme and salt and pepper and pureed corn mixture.
Bring to simmer.
Reduce heat to medium low, cover and simmer until potatoes are tender, about 10 minutes. Garnish each bowl full with fresh cilantro, or chopped green onions (optional).

Fresh Lentil Tabbouleh

This is one of those dishes that lasts forever, is healthy and complete as a meal, or a great side dish. It packs in a lot of fiber, protein, vitamins and minerals, including iron, which I am happy to eat since our family does not eat red meat, and little animal protein in general.

Lentil Tabbouleh
Recipe by www.peanutbutterandjargon.com
2 cups cooked bulgur wheat (from about 1 cup dry)
2 – 2 1/2 cups cooked brown or green lentils (from about 1 cup dry)
2 cups chopped English cucumber
1 cup chopped seeded tomato
1 cup chopped green onions (green and light green parts)
1 cup chopped flat leaf parsley
1/3 cup fresh lemon juice
3 T extra virgin olive oil
1 tsp ground cumin
1 tsp kosher salt
1/2 tsp black pepper

In a large bowl, gently toss together bulgur through parsley. In a small bowl whisk together the lemon juice, oil, cumin, salt and pepper. Pour the dressing over the salad and gently toss to coat. Check for seasonings, cover and refrigerate for at least 20 minutes (can be made a day in advance, which improves the flavor).

Quinoa and Chickpeas

It's time to hit the farmer's market tomorrow. I looked in my fridge tonight for dinner and remembered I had to use up some canned tomatoes from a recipe I used the other day. We still needed protein, carbs, and veggies however. So, I pulled out some quinoa, added water, tomatoes, spices and then got online to look up recipes to see what else I could add. As much as I love to cook, I am always a little frightened by what I come up with on my own. I am much more comfortable using a tried and true recipe from someone else. (Unless it's something sweet, simple, or a salad of some sort). Most of these ingredients you can find in your pantry or freezer without having to go to the store.

I found several recipes that were very similar in their ingredients and were exactly what I was thinking, and actually had on hand! I have to say this turned out really good and Owen ate every last bite, repeating the words, "good dinner Mommy" over and over again :) My stamp of approval has been won! I served it along with some steamed green beans tossed with lemon zest, garlic, parsley, salt and pepper and a bit of olive oil. Owen gobbled those up as well!

Quinoa and Chickpeas
Recipe adapted from several sources, including www.weelicious.com and allrecipes.com
1/2 cup quinoa
1 cup water
1 cup canned chopped tomatoes (or fresh if you have them)
1/4 tsp. ground cumin
1 Tb. grape seed oil
1/2 cup corn kernels fresh or frozen
1 cup rinsed and drained chickpeas (garbanzo beans)
1 clove of garlic, minced
juice of one small lime
salt and pepper to taste
1 Tb. chopped fresh parsley (cilantro would be good too)

Rinse and soak quinoa for 15 minutes to help remove any bitter taste. Bring water, canned tomatoes (if you are using fresh tomatoes, don't cook them, just add them at the end instead), cumin and quinoa to a boil. Place the lid on the pot and turn the heat down to a simmer for 15 minutes until done. Stir in grape seed oil, corn, garlic, lime juice, parsley and salt and pepper. Serve and enjoy. This dish will probably taste good cold as well. I'll find out tomorrow!

Garbanzo Burgers

Once again, it was 5:30 and I had no idea what I was going to make for dinner for Owen and I tonight. I went to my trusty www.weelicious.com site and made these awesome garbanzo burgers in no time. We were out of avocados, so I served it along steamed beets, sauteed beet greens, and topped our burgers with diced cucumbers in plain yogurt and lemon. Delicious, and Owen ate every bite! I made them a few months ago and really liked it, but never got around to posting the recipe. They were good enough to repeat, so here it is!

Garbanzo Burgers
Recipe from, www.Weelicious.com
1 15 Oz. Can Garbanzo Beans, drained and rinsed
1 Small Carrot, chopped
1 Garlic Clove
1 Small Onion, chopped
2 Eggs
1 Tsp Salt
1/3 Cup Bread Crumbs (I used whole grain)
2 Tsp Sesame Seeds
1 Tbsp Oil
*You can place these on buns, although I didn't this time.

1. Place the first 6 ingredients in a food processor and pulse until combined.
2. Place garbanzo bean mixture in a bowl and combine with remaining ingredients.
3. Place 1/4 cup of mixture in your hands and form into patties (I used an ice cream scooper to portion the patties-mixture will be moist).
4. Heat oil in a large saute pan over medium high heat.
5. Cook the patties for 5 minutes.
6. Turn the patties, reduce the heat to low and continue to cook for an additional 5 minutes.
7. Serve.

Spinach-Dill Pie

Lets start off with saying that Adam isn't the largest spinach fan in the world. He will eat it if it is in front of him, but he would hardly choose it if he had a choice. I, on the other hand, Love it and always have. It's one of my favorite ingredients for a quiche as well. We went to farmers market this morning and got tons of veggies for the week. Dill, parsley and fresh eggs were at the top of my list so I could make this dish for dinner tonight. I served this along with roasted rosemary new potatoes, and a salad. By the end of our meal, I counted that we had over 9 different veggies in just one meal! (I usually make a pretty colorful salad with the works).

I used two overlapping whole wheat tortillas in the bottom of my pie dish for the crust, instead of the called for phyllo dough. This saved on fat, calories, time, and it tasted great. I am planning on doing this more often for my quiches that require a crust. It was easy to put together, super flavorful and delicious! Adam had two helpings if that gives you a sense of how tasty this turned out : )
Picture taken from Martha Stewart's Living. (My picture could not compete!)
Spinach-Dill Pie
Recipe Adapted by Martha Stewart's Living, April 2001

10 ounces spinach, well washed, tough stems removed (I used frozen, thawed and drained)
1 tablespoon unsalted butter
1 onion, diced into 1/4-inch pieces
2 cloves garlic, minced
1 cup low-fat ricotta cheese
2 large whole eggs
2 large egg whites
2 tablespoons finely chopped fresh flat-leaf parsley
1/4 cup chopped fresh dill
1 cup grated Parmesan cheese (about 2 ounces)
1/4 teaspoon cumin
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
2 whole wheat tortillas (*to make this gluten free, try replacing with corn tortillas, a gluten free pie crust, or omit the crust completely).

Directions
1. Preheat oven to 375 degrees.

Roughly chop spinach leaves; set aside. Heat butter in a nonstick skillet over medium heat. Add onion and garlic; cook until tender, about 3 minutes. Add spinach; cook until wilted and bright green, about 2 minutes. Transfer mixture to a colander to cool and drain. When mixture is cool enough to handle, press lightly with paper towels to remove excess moisture; set aside to cool.

2. In a medium bowl, combine ricotta, eggs and egg whites, parsley, dill, Parmesan, cumin, salt, and pepper. Stir in cooled spinach mixture; set aside.

3. Place the tortillas in the bottom of a pie dish so they are overlapping and you have a 'crust' around the edges.

4. Spoon filling into the dish, spreading it evenly. Bake until golden brown and filling is set, about 1 hour. Cool for at least 15 minutes before cutting into wedges.

Salmon Burgers

Once again, Catherine McCord has made my life easier! She is the author of Weelicious.com, a food blog that I follow religiously. When I have nothing planned for dinner and it's just Owen and I (because Adam is at work), her blog is the first place I turn to find a fast healthy dinner recipe. Tonight was the second time I have made her salmon burgers and they couldn't be any easier and nutritious!

Salmon Burgers (Serves 4)Recipe by http://www.weelicious.com/

1 Lb. Fresh Salmon, skinned (I actually used two 6 oz cans instead of boneless and skinless wild Alaskan salmon)
1 Egg
1 Tbsp Capers
1 Tbsp Fresh or 1 Tsp Dried Dill
1 Tbsp Oil

*Note, I added some carrot pulp to my burgers tonight only because I had it and thought, why not?! Feel free to add a small amount of other veggies to the food processor, like kale, or spinach etc...

Accompaniments: Lemon Yogurt Sauce, Mayonnaise, Avocado, Tomato or Lettuce
Buns or Rolls. (I made a quick tartar sauce with sweet pickle relish, lemon and mayo tonight)

1. Place the first 5 ingredients in a food processor and pulse until just combined (you should still see tiny pieces of salmon).
2. Form into patties and place on a sheet tray lined with foil or plastic wrap (mixture will be sticky. Using wet hands will make forming the patties much easier).
3. Cover and refrigerate the salmon patties for 1 hour. (I skipped this step and it was fine)
3. Heat oil over medium/high heat in a large skillet.
4. Cook the patties for 3 minutes on each side.
5. Place on a bun and top with desired accompaniments.
6. Serve.

Pumpkin Pasta

Once again, it was a last minute night for dinner. What are we going to have? I had a few options in my head, but I seemed to be missing one main ingredient for each meal I was hoping to make. So, I turned to the great Martha Stewart online and found this interesting and healthy dish. I wasn't too sure it was going to be tasty by reading the ingredients, I mean, baked pasta and NO cheese? Is she crazy? But we gave it a go and we were all impressed without any cheese (though I did put a little Parmesan on top before serving ; ). It's a filling meal packed with vitamins, fiber and protein. Owen had two bowls, which made me very happy!

Pumpkin Pasta
Recipe by Martha Stewart

Coarse salt and ground pepper
1 pound gemelli pasta, cooked and drained (I used whole wheat Penne instead)
1 tablespoon olive oil
1 bunch (about 8 ounces) kale, thick stems removed and leaves chopped into 1-inch pieces *I used 1/2 a bag of frozen spinach thawed and drained.
1 can (29 ounces) pumpkin puree, (not pumpkin-pie filling)
2 cans (14.5 ounces each) reduced-sodium vegetable broth
2 tablespoons jarred sun-dried tomato pesto
1/4 cup nutritional yeast (optional)
1/2 cup unblanched almonds, sliced

Directions
1.Cook pasta, and drain; reserve. Preheat oven to 400 degrees. In a large saucepan, heat oil over medium heat. Add kale; cook, stirring, until wilted, 3 to 5 minutes. Add pumpkin, broth, and pesto, and nutritional yeast, if using; stir to combine. Bring to a simmer. Season with 2 teaspoons salt and 1/2 teaspoon pepper.

2.Toss pasta with pumpkin-kale mixture. Transfer to a 9-by-13-inch baking dish or eight individual dishes. Top with almonds. Bake until top is golden, about 30 minutes.

3. Enjoy!!

Mamma's Frittata

Quiche is one of our favorite dishes, but it's loaded with fat and calories from the crust. With a frittata, you get all the good stuff a quiche has without the cream and fattening crust, and in half the time. This breakfast is a great way to start your day. It's fairly quick to make, tastes great, and it's full of veggies and protein. Feel free to use whatever vegetables or cheese you have around that need using.

Mamma's Frittata
8 eggs
1 Tb. butter
1/2 cup milk
1/2 tsp. salt
1/4 tsp. ground black or white pepper
1-2 leeks, sliced (or you can use 1 small shallot, diced small)
5-6 small new potatoes, sliced thin
1 red bell pepper, diced
8-10 asparagus spears diced
1 package of frozen spinach, thawed and drained well (or use fresh if you can)
1 tsp. dried or fresh thyme
1 cup Swiss cheese, grated

Preheat oven to broil.
Melt butter in a large cast iron (or oven proof) skillet on medium heat.
Add potatoes, red peppers and shallots or leeks and saute for 3-5 minutes.
Place a lid on the skillet for 7-10 minutes, stirring occasionally, until potatoes are firm but tender.
Meanwhile, mix the eggs and milk with seasonings and set aside. I put all of my ingredients and mixed it in the blender for a few seconds.
When the potatoes are done, add garlic to the skillet and saute for 1 minute.
Add the spinach and asparagus and saute for another few minutes.
Pour egg mixture over the vegetables and stir.
Sprinkle the cheese evenly over the top and cook for about 4 more minutes until the eggs start
to set.
Place in the broiler for 3-4 minutes until lightly brown and fluffy.
Let it rest for a few minutes, slice and serve.

Mini Turkey Meat Loaves

This is probably the healthiest, yet best tasting turkey meat loaf I have had yet. I only cook chicken or turkey maybe once or twice every month, so when I do make it, I am always impressed when it actually turns out. My dear meat eating husband, Adam LOVED this recipe and asked me to post this one on the blog, so here it is.

Mini Turkey Meat Loaves
Recipe adapted from, Weelicious.com

1/2 Cup Spinach, (thawed and drained if using frozen) chopped
1/2 Cup Onion, chopped
1/2 Cup Red and or yellow Bell Pepper
1/2 Cup Baby Carrots, chopped
1 Egg, beaten
1 Garlic Clove
1 Tbsp Worcestershire Sauce
1 pinch dried Rosemary
1 pinch dried Thyme
1 tsp. dried Basil
*1/2 Cup soft Bread Crumbs (I put a slice of whole wheat sourdough in the food processor to make mine) * To make this gluten free, you can replace the bread crumbs with ground rolled oats instead.
1/4 Cup Cheddar Cheese, white or orange, shredded
1/4 Cup Cottage Cheese
1.25 Lb. Ground Turkey (93% lean ground meat)

1. Preheat the oven to 375 degrees.
2. Spray a nonstick muffin tin with vegetable oil cooking spray or grease with oil.
3. Place all of the ingredients, except the turkey, in a food processor and pulse until everything is combined and the vegetables are in tiny pieces.
4. Place the ground turkey and vegetable mixture in a bowl and thoroughly combine (using your hands is the easiest way to do it).
5. Place meatloaf mixture in the muffin pans and pack down with a spoon.
6. Bake until the mini turkey loaves are cooked through or an instant-read thermometer inserted in the center registers 165 degrees F, about 40-50 minutes.
7. Cool and serve. We topped ours with organic ketchup, but is not necessary as this is really flavorful. Roasted and herbed Brussel sprouts and new potatoes were a nice side dish to this hearty meal.

Easy Crepes

From the first time I ever had a crepe, I was in love. They are so versatile, so easy and oh so good! I have never actually made them myself until last week. I saw a recipe that looked easy and I gave it a shot. I am SO glad I did! I didn't need a fancy crepe pan or anything else, just my day to day non stick skillet and a spatula.

You are on your own for the fillings, as the options are limitless, but here are a few ideas I have tried in the past:
Savory:
1) Sauteed Spinach and Swiss cheese, or Havarti.
2) Sauteed leeks and shredded Brussels sprouts
3) Sauteed mushrooms, with scrambled eggs and cheese
Sweet:
1) Sliced bananas, peanut butter, and a few chocolate chips thrown in (heaven).
2) Fresh lemon juice with a dusting of powdered sugar
3) Warm berries and whipped cream
4) Nutella and any fruit (strawberries and bananas are pretty awesome though)

Easy Crepes
Recipe taken from parentclick.com (Jennifer from Santa Barbara)
1 cup of flour
1 cup of milk
2 tablespoons of butter
3 eggs
1 tablespoon of vanilla
a pinch of salt

In medium bowl, beat eggs slightly.

Add remaining ingredients and beat until smooth.

Heat crepe pan or 7-8 inch skillet over medium heat. (NOTE: A few drops of water will bounce when heat is just right.)

Grease pan lightly.

Pour about 3 tablespoons batter into pan, tilting pan to spread evenly.

When crepe is light brown and set, turn over in pan.

Repeat with remaining batter to make about 14 crepes, stack cooked crepes.

Sprinkle crepes with powdered sugar and/or Jam. Or fill crepes with desired filling. Enjoy!!

NOTE: Batter may be covered and refrigerated up to 2 hours or cooked immediately. Cooked Crepes can be wrap and refrigerate up to 2 days.

Vegetable Lentil Soup

As you all know, we love soup in this family. Since we don't eat much meat, I am always happy to find a recipe that includes lentils. They contain high levels of protein, plenty of fiber, folate, vitamin B1, and minerals. They are also one of the best vegetarian sources for iron, which is important for growing kids and pregnant women, a win win in our house :) This soup also includes lots of veggies which we love as well. And the taste...well, you should try it, it's super hearty and full of flavor! A new favorite : ) Add some warm crusty bread and call it dinner!

Lentil Vegetable Soup
Recipe adapted by a recipe on babyfit.com

1 cup dried brown lentils
4 cups vegetable broth
1 (14 1/2 oz.) can diced tomatoes
2 tablespoons olive oil
2 garlic cloves, diced
2 leeks, sliced (or you can use 1 medium onion, diced)
4 large carrots, peeled and sliced
4 celery stalks (including leaves,)chopped
1 small bunch of kale, chopped
1 bay leaf
2 tablespoons balsamic vinegar
salt and pepper to taste


1. Pour lentils in a bowl, cover with water, and allow to sit overnight. (Alternatively, you can bring them to a boil in 2 cups of water or broth, then simmer with the lid on for 25 minutes until tender, but not mushy).

2. Over medium heat, cook leeks (or onions) in olive oil in a large soup pan. Add garlic and celery. Once celery begins to soften, add carrots, tomatoes, bay leaf and vegetable stock.

3. Pour in drained lentils.

4. Bring to a boil, reduce heat, and allow the soup to
simmer for 30 minutes.

5. Remove and discard bay leaf and add vinegar. Season with salt and pepper to taste.

Enjoy!

Carrot and Butternut Squash Soup

I had a butternut squash from my garden, and some carrots that were getting close to the end of their prime that were all waiting to be used. With the cold weather we have been having lately, I decided to put it all into a soup. This was SO Good! The white pepper made it warm and spicy, but not too much. I can't wait to make this again, it didn't stick around our house for very long! Sorry no picture...it's smooth and orange, use your imagination! ; )

Butternut Squash and Carrot Soup
Recipe adapted from Better Homes and Gardens
3 cups peeled, diced butternut squash (about 1 small squash)
2 cups thinly sliced carrot (4 medium)
3/4 cup thinly sliced leek or chopped onion
1 tablespoon butter or margarine
2 14-ounce cans reduced-sodium chicken broth
1/4 teaspoon ground white pepper
1/4 teaspoon ground nutmeg
1/4 cup half-and-half or light cream
sour cream (optional)
Toasted pumpkin seeds (optional)
Fresh tarragon sprigs (optional)

Directions
1. In a large covered saucepan cook squash, carrot, and leek in hot butter over medium heat about 8 minutes, stirring occasionally. Add broth. Bring to boiling; reduce heat. Simmer, covered, for 25 to 35 minutes or until vegetables are very tender. Cool slightly.

2. Place one-third of the squash mixture in a food processor or blender. Cover and process or blend until almost smooth. Repeat with remaining squash mixture. Return all of mixture to saucepan. Add white pepper and nutmeg; bring just to boiling. Add half-and-half; heat through. If desired, garnish each serving with sour cream, pumpkin seeds, and/or fresh tarragon.

3. Makes 6 servings (6 cups)

Hearty Minestrone Soup

Wow, I can't belive it's been over a month since my last recipe posting! I haven't stopped cooking, I have just been very busy with the holidays and too tired at night to post anything. And honestly, a little too hungry to wait to take a picture before my dish doesn't look pretty anymore! : )

Adam and I took a four day cruise to Mexico 2 weeks ago and as expected, ate way too much on the ship as well (you have to eat your money's worth they say!). So after a month of eating too much which is usually inevitable with me during the holidays, I was in the mood for something healthy and full of vegetables. I miss them! Veggies are my favorite things to eat surprisingly, and I just haven't had enough of them lately...or at least not without some sort of rich sauce they have been drowned in.

One of Owen's favorite things to eat is soup, and I love to make it, so tonight I made a minestrone that used zero (additional) salt and was full of flavor! This was probably the best minestrone I have ever had, and will be making it again and again. Here is the recipe:

Hearty Minestrone Soup

Recipe by, Whole Foods Market

2 Tb Olive Oil

4 garlic cloves, finely chopped

1 medium onion, chopped

8 cups organic chicken broth, or Vegetable broth

2 cups shredded cabbage

1/4 cup tomato paste

1/4 cup parsley, chopped

1 Tb. basil, chopped (I used dried)

4 celery stalks, chopped

4 medium carrots, peeled and chopped

1 bay leaf

1 can (28 oz) of chopped tomatoes

1 can, 15 oz chickpeas

1 can white canelli beans

1 cup fusilli pasta, dried

Grated Parmesean for serving (optional)

Heat oil in a large stock pot on medium high heat. Add onions and garlic and sautee until onions are translucent. Add the rest of the ingredients up to the tomatoes and simmer for 30-40 minutes. Then add chickpeas, canelli beans and pasta. Simmer for another 20 minutes until vegetables are soft. Serve with freshly grated parmesean cheese on top. Enjoy!

I took lots of cute pictures of Owen scarfing this down, only to find out that I forgot to put a memory card in the camera...duh! He was looking so cute too! Oh well.

Crock Pot Vegetarian Chili Recipe

I overlooked my other chili recipe on here the other day and tried a new one. I am so glad I did, because this is the BEST chili I have ever made!!

Vegetarian Chili
Recipe by Robin Miller

1 can 28 oz. chopped tomatoes
4 Cups vegetable broth
1 can black beans, drained and rinsed
1 can white beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 cup chopped onion
1 diced red pepper
2 garlic cloves, chopped fine
2 Tb. chili powder (I used 1/2 chipotle chili powder and half regular)
2 Tb. Mexican oregano or regular dried
2 tsp. ground cumin
1 tsp. ground coriander
1 tsp. hot sauce
1/3 cup cous cous
1/2 cup Monterrey jack, cheddar, or Parmesan cheese, grated
1/3 cup cilantro
salt and pepper to taste
sour cream or plain yogurt (optional)

Directions
In a crock pot, combine all ingredients except everything listed below the hot sauce. Cook on Low for 6-8 hours or High for 3-4 hours.

10 minutes before serving, add cous cous and let cook until cous cous is tender. Season to taste (I didn't think it needed any salt or pepper). Just before serving, top with shredded cheese, a dollop of sour cream or yogurt and sprinkle with cilantro.

So easy, healthy and DELICIOUS!

*Note, it was the perfect amount of spice for Adam and I, however I think I will reduce the hot sauce and chili powder for Owen's taste buds next time. I think with enough yogurt mixed in, he would be fine. I'll test the left overs on him tomorrow : )

Stuffed Pattypans with ricotta-corn filling

You can easily make this with large zucchini's as well (Suzanne, that's a hint for ya!). I had never even heard of pattypan squash until last year when my Mom decided to grow them in her garden. I got some in last weeks CSA from Fairview Gardens and found the perfect recipe for them in my gianormous cookbook, Passionate Vegetarian, by Crescent Dragonwagon. It was super easy to make and really really good! Really.

Stuffed Summer Suns: Pattypans Baked with Ricotta-Corn Filling
Recipe by Crescent Dragonwagon.

1 tsp olive oil
1 large onion, finely chopped
4 to 6 4-inch pattypan squashes
1 1/2 cups part skim ricotta
1 large egg
1 tsp. sugar or honey
1 fresh tomato (out of season now, so I used 1/2 a can of diced tomatoes, drained)
1 cup corn kernels
2 Tb. pesto (optional)
salt and pepper to taste
Grated Parmesan cheese (optional)

Preheat oven to 400
Slice the pattypans horizontally through the middle. Using a spoon or a melon baller, scoop out flesh leaving 3/4 inch thick sturdy shell. Or if using zucchini, slice the long way and scoop out the flesh making a "boat." Reserve the flesh and finely chop.

Heat oil in skillet over medium heat. Add the onion and saute until has softened slightly and is translucent, about 4 minutes. Add the chopped squash flesh, and stir fry until it begins to lose it's raw look, 2-4 minutes. Remove from heat.

Place the ricotta in a medium bowl. Add the egg and sugar, beating well. Stir in the tomato and corn, along with the onion-squash mixture. Add salt and pepper to taste, stirring well. Divide this mixture equally among the squash shells. (there may be extra filling, just bake by itself in a ramekin or small oven safe dish). Sprinkle each shell with Parmesean cheese

Spray a large baking dish with cooking spray. Place the stuffed squash in the prepared dish. Cover and place in the preheated oven. Bake for 15 minutes. Uncover and bake until the filling is slightly browned and firm, 15-20 minutes.

Enjoy!

Corn and Sweet Potato Chowder

Out of my 35 cook books I have been collecting over the years, I decided to pull out one of my favorites; Vegetarian Planet by Didi Emmons. I wrote down every dish that I wanted to make in the next few months. I came up with 20 recipes! I LOVE this cookbook. Tonight I made a delicious corn and sweet potato chowder. Though I thought this was tasty, I think tomorrow it will be even better. I think it needed a bit of salt and possibly a little more spice, maybe thyme, or even a touch of ginger actually. Please let me know if you come up with a new addition for this hearty chowder.

Corn and Sweet Potato Chowder

Recipe by Vegetarian Planet, by Didi Emmons

2 Tb. butter

1 Tb. olive oil

2 cups onion, chopped

3 cloves garlic, minced

1/2 tsp. cumin

1 tsp. paprika

2 1/2 Tb. unbleached white flour

6 cups whole or low fat milk

3 corn tortillas, cut into small pieces

2 cups corn (shaved from 3 ears preferably) and the shaved cobs

1 large or 2 small sweet potatoes

1 tsp. salt

fresh pepper to taste

squeeze of lime

2 Tb. chopped cilantro (optional)

In a stockpot or large saucepan, melt the butter with the olive oil over medium heat. Add the onions, garlic, cumin, and paprika. Cook for 5 minutes, stirring frequently.

Add the flour and stirring constantly with a whisk, cook for 30 seconds. Slowly add the milk, 1/2 cup at a time, while continuing to stir with a whisk so the flour doesn't lump. Add the tortillas, the shaved cobs, and the sweet potatoes, and simmer the mixture over low heat, stirring occasionally, for 20 minutes or until the sweet potatoes are tender.

Add the corn kernels, and let the soup simmer 2 minutes more. Add the salt, pepper, and lime. Remove the shaved cobs, then ladle the soup into bowls and sprinkle it with cilantro, if you like.

Serves 4 large bowls

Homemade Calzones

I used to live in Brooklyn, NY for four years and had some pretty yummy calzones during my time there. Though there are many amazing pizza places in NYC, Smiling Pizza was my favorite local pizza joint. It was on the corner of the 7th Avenue subway stop on the F train in Park Slope. The smell wafting out the doors roped me in more often than not when I was coming home from the train. Tonight I attempted my hand at a calzone for the first time. Super easy and you can't really go wrong with any recipe that includes cheese! Please feel free to stuff them with whatever else you wish, the possibilities are endless!

Owen liked these so much, he was trying to eat the crumbs off of his shirt!

Calzones
Recipe adapted by www.weelicious.com

1 pre-made whole wheat pizza dough package, or make it fresh.

1 Tb. olive oil
8 cups fresh spinach (or 1 bag, frozen)
2 garlic cloves, minced
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried parsley
1/2 cup cottage cheese/ or ricotta
*1/3 cup grated Parmesan
*1/4 cup grated Romano cheese
*1/4 cup grated jack cheese
3 Tb. sun dried tomatoes packed in oil, chopped small
10 black olives thinly sliced
1 handful of fresh basil, roughly chopped
1 cup marinara sauce (optional)

*Note, the cheeses are just what I happened to have in the fridge, feel free to use 1 cup from a pre-packaged blend of Italian cheeses.

Preheat oven to 425.

Let pizza dough rest for 20 minutes at room temperature on a floured surface. While waiting for the dough to relax, place oil in a large pot and saute the garlic for 2-3 minutes on medium high heat. Add washed spinach and herbs and cook until completely wilted. Drain the mixture well and place in a large bowl.

Add the cheese, sun dried tomatoes, olives, and basil to the warm spinach mixture and combine thoroughly.

When ready, cut the dough into 4 even pieces. Stretch each piece large enough to hold a quarter of the mixture. Place mixture on one side of dough, leaving room at the sides to pinch closed. Fold dough over the filling and crimp the sides shut with your fingers. Be sure to leave no holes so the filling doesn't leak out. Repeat for each piece of dough until the filling is gone and place on a lightly floured cookie tray. Bake in the oven for 20 minutes, or until lightly brown. Top each hot calzone with 1/4 cup of marina sauce if you like and enjoy!

Serves 4

Yummy in my tummy!