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kembungsusu · 4 years ago

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Store cupboard vegetarian lasagne. Grind again into a smooth paste. Add the oil to the pan then add the onion, and sweat it off until soft. Add two tablespoons of the paste in the pan, storing the remaining paste in a clean jar in the fridge, use within a week.

It's always worth having a box of lasagne sheets in your cupboard - there are so many recipes you can make with this store-cupboard staple. Layers for fresh egg pasta between capsicum eggplant and zucchini and spinach topped with a cheesy béchamel sauce. Not plain colours, vibrant tones on canvas, furniture, walls, anything that needed uplifting really.

Hey everyone, it's me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, store cupboard vegetarian lasagne. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Grind again into a smooth paste. Add the oil to the pan then add the onion, and sweat it off until soft. Add two tablespoons of the paste in the pan, storing the remaining paste in a clean jar in the fridge, use within a week.

Store cupboard vegetarian lasagne is one of the most popular of recent trending meals in the world. It is simple, it's fast, it tastes yummy. It's appreciated by millions daily. Store cupboard vegetarian lasagne is something that I've loved my entire life. They're nice and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can have store cupboard vegetarian lasagne using 15 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Store cupboard vegetarian lasagne:

{Prepare 1 tin of tomatoes.

{Make ready of Mushrooms.

{Get of Peppers.

{Prepare of Courgette.

{Prepare of Chard (kale also works well).

{Take of Butter.

{Get of Plain flour.

{Prepare of Garlic.

{Take of Salt and pepper to season.

{Make ready of Grated cheese.

{Prepare of Onion.

{Make ready of Paprika.

{Prepare of Milk.

{Get of Torn fresh basil.

{Get of Cracked black pepper.

We had an old cupboard, you know the kind, drawers and doors. I love dishes that use ingredients that I always have in my store cupboard. I always keep a package of fresh lasagne sheets in the freezer and pasta sauces on the shelves of my larder. These vegetarian store cupboard recipes are just what you need - they can all be made using ingredients you probably already have in your kitchen!

Instructions to make Store cupboard vegetarian lasagne:

Slice and then cook onion peppers, and courgette in a little oil..

Add crushed garlic. Sprinkle over paprika and cook for a further 1 minute. Transfer into a bowl and set aside..

Add chard (or kale) into a pan and our over boiling water. Cook for 5 minutes, drain and set aside..

Chop tinned tomatoes and set aside in their juice. Season with salt and pepper..

Cook lasagna sheets for 2-3 minutes in boiling water. In the meantime, make the sauce by adding butter to a pan and melting gently. Stir in flour to form a paste. Cook for 30 seconds. Add milk very slowly, stirring continuously on a low heat. Continue until all the milk is used and the sauce begins to thicken. Remove from heat..

Add a layer of tinned tomato, followed by a layers of veg. Add pasta sheets to cover then add a layer of white sauce. Repeat to form teo or three layers of pasta. Top final layer of pasta with white sauce and sprinkle over grated cheese..

At this point I sometimes add sliced tomatoes (optional). Season with cracked pepper..

Pop into a hot oven for 15-20 minutes until hot and the pasta is cooked through..

Slice into individual portions and serve warm. Tear fresh basil leaves and sprinkle on the top. Serve with mixed leaf salad and a wedge of lemon. Enjoy..

One pot vegetarian chilli and rice bake - chilli and rice made easy! Just mix all the raw ingredients in a dish, and bake. Making lasagne from scratch doesn't have to be time consuming - there are a few simple things you can do to ensure yours is both delicious and quick. Roasted vegetables in general work particularly well in vegetarian lasagne. Try either thin layers or chunkier pieces of griddled aubergine, mixed.

So that is going to wrap this up with this exceptional food store cupboard vegetarian lasagne recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

#recipesfood

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jeremystrele · 4 years ago

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Julia’s Perfect Savoury Galette – Three Ways

Food

Julia Busuttil Nishimura

First thing’s first, pick the best, most juicy fresh vegetables from the market for your toppings. Photo – Eve Wilson for The Design Files.

The secret to achieving the perfect buttery, golden crust? Butter! And a little bit of sour cream… Photo – Eve Wilson for The Design Files.

The ever-radiant Julia. We love you! Photo – Eve Wilson for The Design Files.

Tomatoes are *on point* at the moment, so Julia fills a whole pastry with them and a touch of oregano. Photo – Eve Wilson for The Design Files.

Once the pastry is wrapped around the tomatoes, the crunchy crust forms a case around the abundant veggies and will contain all their juices. Photo – Eve Wilson for The Design Files.

The tomatoes will lose some of their zest in the oven but will gain a silky texture plus a rich umami taste. Photo – Eve Wilson for The Design Files.

Julia’s second galette is filled with potato, leek and pancetta. Photo – Eve Wilson for The Design Files.

Simply mouthwatering! Photo – Eve Wilson for The Design Files.

If you get the quantities right (don’t overload the galette otherwise you’ll get a soggy base!) the balance between sweet, juicy vegetables and flaky pastry crust will be *chef’s kiss*. Photo – Eve Wilson for The Design Files.

As they taught in school, eat the rainbow! Photo – Eve Wilson for The Design Files.

Silverbeet and feta is a classic combo for a reason… Photo – Eve Wilson for The Design Files.

There is something so unpretentious about a galette. It’s free form, rustic and never needs to be perfect – in fact the more haphazard, the more beautiful. I’ve made a sweet one here before, I love them a lot! So today I’m happy to bring to you an incredibly versatile savoury version. The pastry is super flaky thanks to, of course the butter, but also the sour cream which gives the pastry extra richness and puff. This recipe is enough for one galette, or you could make smaller individual tarts too. The pastry recipe also doubles or triples nicely if you want to make several galettes for a pastry party!

I’ve made three suggestions for this galette – a leek, potato and pancetta one, a rather classic silverbeet and feta option and one covered in just cherry tomatoes, which are simply incredible right now. The variations are endless, though. Roast pumpkin and goat’s cheese, zucchini with ricotta or garlic mushrooms would also make great fillings. Just keep it fairly simple, and be careful not to overload the galette as too much topping can weigh down the base.

INGREDIENTS

Sour cream pastry (Makes one galette) 350g plain flour Sea salt 200g cold unsalted butter, cubed 100g sour cream 1 tbsp apple cider or white vinegar Iced water Egg wash, for brushing

Leek, potato + pancetta topping 1 tbsp unsalted butter 2 tbsp extra virgin olive oil 3 leeks, white part only, quartered lengthways Sea salt and pepper 3 sprigs thyme 3 garlic cloves, roughly chopped 3tbsp creme fraiche 50g gruyere cheese, grated 1 small potato, very thinly sliced and left to soak in cold water until ready to use 6 thin slices flat pancetta 1 tbsp chives, finely chopped

Tomato + oregano topping 750 cherry tomatoes, halved 3 cloves garlic, roughly chopped 3 sprigs oregano, plus extra to serve 2 tbsp extra virgin olive oil Sea salt

Silverbeet + feta topping 2 tbsp extra virgin olive oil 1 onion, halved and thinly sliced 3 cloves garlic, roughly chopped Sea salt 1 bunch silverbeet, tough stems discarded 100g Greek feta 2 tbsp pine nuts

METHOD

Sour Cream Pastry

To make the dough for the pastry, mix the flour and salt together in a large bowl. Rub the butter into the flour using your fingertips or a pastry cutter until the mixture is pebbly. You want to almost rub the butter into flatter pieces rather than into something that resembles breadcrumbs. Stir in the sour cream and drizzle in the vinegar. Sprinkle over enough iced water to just bring the dough together. It will still be shaggy but shouldn’t be dry or floury and hold together when pressed. Flatten into a disc, wrap and chill in the refrigerator for at least 1 hour.

Preheat the oven to 200°C.

Allow the pastry to rest out of the fridge for 10 minutes. Line a 25 cm round baking tray with baking paper. Roll the dough out on a lightly floured work surface into a large roundabout 5 mm thick, massaging the edges as you roll to prevent it from cracking too much. Drape the pastry over the prepared tray.

Arrange your chosen filling onto the base of the pastry, leaving a 7cm border. Fold in the overhanging pastry edge to create a border, pinching it together at intervals to create a circular shape. Brush the pastry with the egg wash and bake in the oven to for approximately 40 minutes or until the pastry is golden. Allow to cool for ten minutes before slicing.

Leek, Potato + Pancetta

Warm the butter and olive oil in a large pan over a medium heat. Add the leeks into the pan in one single layer withe the garlic, scatter over the thyme and season well with salt and pepper. Allow the leeks to cook gently for 10-12 minutes until soft, moving the leeks around every now and again to ensure they aren’t burning. You want them to braise and caramelise just ever so slightly.

Spread the creme fraiche on the base of the pastry and top with the grated cheese. Season with salt and pepper. Now layer the potatoes with the leeks on top and tuck in the slices of pancetta. Once the tart is cooked, scatter with the chopped chives.

Tomato + Oregano

Combine all of the ingredients in a bowl and season well with salt. Tumble onto the pastry. Serve the tart with extra oregano.

Silverbeet + Feta

Warm the olive oil in a pan over a low-medium heat. Gently cook the onions and garlic with a pinch of sea salt for 15 minutes, stirring occasionally, or until soft. Transfer to a medium bowl and set the empty pan back on the heat. Increase the heat to medium. Wash the silverbeet leaves really well but don’t dry them completely.

Add the still-damp leaves to the pan and cover with a lid. Allow the silverbeet to wilt. This should take around 4-5 minutes. Allow to cool then squeeze out any excess liquid. Roughly chop the leaves and add to the onions, along with the feta. Spoon onto the pastry then top with the pine nuts.

What else I’m cooking with:

Right now, it’s my favourite time of the year. All of the beautiful late summer produce – heirloom tomatoes, zucchini, cucumbers and stone fruit intersect with early autumn things like figs and apples.

What else I’m eating:

The Japanese breakfast set at Ima Cafe Project in Carlton! A family favourite!

Click here for a downloadable, print-able recipe!

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bullmiddle5-blog · 5 years ago

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Roasted Veggie Grain Platter

Hi, David here. I’ll get to the recipe soon but first I just wanted to share a little scene from last night. Isac was watching a baking program for kids and as I was tucking him in, he thoroughly explained the whole process of making croissants to me. ”You have so much butter in croissants, dad. Like, a lot. You put it on the dough and fold it over the butter like this. And you hit it with the rolling pin like this, bam bam bam”. When it comes to numbers and letters, he can be a little clueless, but the fact that our three year-old had memorized all the details in croissant baking from just watching it once on tv, made me all happy and proud. I’m not saying that mastering a croissant is more important than math, but teaching our kids how to cook has been one of the things I’ve really looked forward to as a dad. And he is really into it. The little kids stove has long been his favorite toy both at home and in kindergarten an he often serves imaginary pancakes to all his friends. I’ve promised him that we will make croissants together tonight so I’m off to prep a dough right after this (making the rye croissants from Green Kitchen Travels). I’ll report back with how it goes.

Today’s recipe doesn’t have anything to do with croissants but Isac does play a little part as kitchen helper in the video below.

So, the recipe. There is one obvious reason why grain bowls have become so popular in the last couple of years. Their looks. If you don’t know what a grain bowl is, it’s basically a mix of roasted and raw vegetables on a bed of grains and herbs arranged in a bowl. The mix of vegetables often make these bowls super colorful and therefore also very popular on instagram. Grain bowls are however more then just pretty. They are hearty and provide a variety of textures and flavors. They are also very easy to adapt to what you have at home and what’s in season. We often make grain bowls for lunch, with any cooked grain, millet or quinoa as the bed, adding leftover vegetables from the fridge on top. In this recipe, we have taken the grain bowl concept and turned it into a platter. It’s topped with roasted and fresh spring vegetables, feta cheese, egg halves and hazelnuts. It’s a beautiful dish and a great one to make for Easter dinner. If you want to take the Easter concept even further, you could add roasted asparagus as well.

We use an organic five-grain mix (emmer wheat, barley, gamut, brown rice and oat groats) from Zeta as the grain base but if you can’t find something similar, go with your favorite grain. Grains thrive with flavor friends, so we have paired these with a quick salsa made from marinated bell peppers, olives, capers, herbs and lemon. And stirred in a bit of feta cheese and toasted hazelnuts as well. It’s all there, flavours, looks and textures.

Roasted Veggie Grain Platter with Bell Pepper Salsa Serves 4

To make this vegan, you can simply skip the eggs and feta cheese.

1 x 250 g bag Zeta 5-grain mix (or grains of choice)

Roasted vegetables: 1 bunch carrots 3 purple spring onions or 2 red onions 2 small zucchini 1 tbsp olive oil sea salt

Bell pepper & olive salsa: 100 ml / 1/3 cup grilled marinated bell pepper 100 ml / 1/3 cup Lecchino olives 3 tbsp capers 5-6 stalks fresh parsley and mint 1/2 lemon, juice 4 tbsp olive oil

Topping: 2-3 medium soft boiled eggs 150 g feta cheese 100 ml / 1/3 cup hazelnuts, toasted and chopped 2 handfuls mache lettuce 6 heirloom cherry tomatoes, halved 1 bunch radishes

Preheat the oven at 200°C / 400°F and cover a baking tray with baking paper. Peal or clean the carrots and trim off the outer layer of the onion. Cut the onion lengthwise and the zucchini in bite-size pieces. Place the vegetables on the tray. Drizzle with oil and salt and roast for 15-20 minutes. Cook the grains in a large bowl of salted water according to the instructions on the package and drain in a sieve once they are ready. Make the salsa by chopping all the ingredients finely. Place in a bowl, squeeze over lemon juice and drizzle with oil. Fold the salsa into the grains, reserving some of it for serving. Crumble 2/3 of the feta cheese into the grains and half of the hazelnuts. Toss so everything is mixed. Pour the grains onto a platter, top with the roasted vegetables, lettuce, tomatoes, radishes, egg halves, feta cheese and hazelnuts. Drizzle with olive oil and serve with the remaining salsa and some sourdough bread on the side.

Disclosure: We were compensated by Zeta for creating this recipe and video using some of their products. All words are our own.

Source: http://www.greenkitchenstories.com/roasted-veggie-grain-platter/

#read more #see more #check it out #interesting #learn more

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damagefamily7-blog · 5 years ago

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Cauliflower Crumble Bowls & Organic Meals!

Last Saturday, my friend Cassi and I stopped by Kroger for her to grab a couple things, and then we stumbled upon a killer sale on Green Giant Cauliflower Crumble bowls. They're ready to eat bowls — found in the produce section — that feature raw veggies, sauces, and toppings. They're normally $4 each, but they were on sale for $1 a piece. Score! We both got one of each flavor.

The Ramen Bowl was my fave! It had butternut squash noodles with cauliflower crumbles, dry-roasted edamame, sweet potato, and a vegan powdered broth. All you do is add a little water and heat in the microwave. I added some air-fried tofu for extra protein and calories!

The Burrito Bowl was just cauliflower crumbles and an ancho-black bean sauce. I topped it with a slice of melty vegan Chao cheese and some fresh cherry tomatoes and enjoyed with corn tortillas.

Yesterday's lunch at work was the Buddha Bowl — with the cauliflower, plus sweet potato and brussels, a tahini sauce, and roasted chickpeas — over some quinoa that I cooked separately. Very good!

The Rancheros Bowl suggested serving with eggs for breakfast. So I topped this cauliflower/sweet potato bowl with fried vegan tofu eggs and served with corn tortillas. Made a nutritious breakfast on Monday morning. All of the bowls were pretty high in sodium though (thanks to the sauce), and I could feel that sodium hangover later. But they were all tasty. If I made these again, I'd probably not use all the sauce packet.

I've been eating at Mama Gaia a lot lately. We had our Vegan Drinks at Mama Gaia's Ballet Memphis location on Tuesday night, and I got the Cena Burger (veggie patty topped with mushrooms) with vegan cheese, plus a side of Veggies and Hummus. I washed it down with a Square Smash cocktail (bourbon, lemon, mint, and agave).

And today's lunch came from the Crosstown Concourse location. I had the Copia Petittza (pita pizza with oven-roasted eggplant, leeks, red onion, bell pepper, and zucchini) with vegan cheese and a side of Potato Tokens. Plus, a raw vegan brownie for dessert!

Source: http://vegancrunk.blogspot.com/2018/08/cauliflower-crumble-bowls-organic-meals.html

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lacepaint08-blog · 6 years ago

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Warm Lentil Salad with Spinach & Goat Cheese ♥

Oh people, what a salad! Better news still, it's made with common pantry ingredients, you may well have all of them in your fridge right this very second. It's just familiar lentils, the meaty ones that have such a great chew, paired with still-crunchy sautéed vegetables and barely cooked spinach and laced with pockets of melting goat cheese. Warm Lentil Salad is way more than the sum of its parts! Year-Round Kitchen Staple. Great for Meal Prep. Low Fat. High Protein. Naturally Gluten Free. Weight Watchers Friendly & Freestyle Friendly. Vegetarian. All this and dee-lish!

Way way wayyyyyyyy back in 2007, I shared an earlier version of this wonderful Warm Lentil Salad. It was A Veggie Venture's second anniversary – and April Fool's Day, hence the "apparent" recipe, Ooey Gooey Caramel Chocolate Marshmallow Triple Cream Ricotta & Marcarpone Cheesecake in a Brioche Puff Pastry Baklava Crust with a Double Layer of Lemon Curd and Topped with Candied Raspberries and Toffee-Tossed Pecans and a Venetian Honey Hazelnut Butter Sauce. But is anyone surprised that my healthy lentil salad took second seat to all that sugar and butter? Ha! No surprise at all.

So here's the recipe again, because a salad this basic, this healthy, this good, deserves first billing. It's another classic-Alanna recipe, one that's easily adaptable based on what's on hand and what's in season and what you like. The essentials are simply the lentils, (preferably "meaty" lentils such as French green lentils aka lentilles du Puy, a standby in my kitchen) and the vinegar-brightened vegetables. Even the goat cheese – as lovely as it is – is optional if you're counting calories or don't have any on hand.

I usually make a double batch. The first night it makes a lovely bed for roast chicken –– or let's be real, shall we? –– a still-warm rotisserie chicken. After the first night, it's a welcome salad of substance for the supper salad bowls that happen so easily thanks to daily attention to meal prep versus cooking dinner.

One thing I wrote in 2007 and bears repeating, now and often, is this:

To all those who read and inspire what's found in these pixels and who encourage and befriend me, I thank you, I thank you truly. Do I mean you? Yes, YOU, I thank YOU. Who would believe that after thirteen years, I can still be completely obsessed by vegetables? In so many ways, it feels like I'm just getting started!

COMPLIMENTS! "...it was DELICIOUS!" ~ RandiBeth "I've made this lentil salad recipe several times and loved it." ~ Cindy

WARM LENTIL SALAD with SPINACH & GOAT CHEESE

Hands-on time: 25 minutes Time to table: 1 hour Makes 3-1/2 cups

I rarely suggest mise en place (pronounced MEES EN PLOSS, that's French for getting everything together before beginning to cook) but after the lentil water is on the stove, it really helps with the vegetables, allowing them to sauté evenly all at once.

3 cups water 2 teaspoons table salt 3/4 cup (150g) meaty lentils such as green lentils, French lentils or black lentils, rinsed well under running water

1 tablespoon olive oil 1 small onion or large shallot, minced small 1 carrot, diced small 1 rib celery, diced small 1/2 large red pepper, diced small 2 tablespoons good vinegar (white balsamic, malt, sherry, etc.) 3 ounces (85g) fresh spinach, tough stems removed, cut into narrow strips 2 ounces (60g) goat cheese, broken into pieces Salt & pepper to taste

COOK THE LENTILS Bring the water to a boil in a medium saucepan. Stir in the lentils, cover and return to a boil, then reduce the heat to maintain a simmer and let cook until done, about 30 minutes. (It always takes longer than expected to cook lentils, just keep tasting to know when they're done.) Drain off any excess water.

SAUTÉ THE VEGETABLES While the lentils cook, chop and cook the vegetables. First, chop the onion, carrot, celery and red pepper before beginning to cook. Then heat the olive oil until shimmery in a non-stick skillet on MEDIUM, stir in all the vegetables at once, stirring to coat with fat. Let cook, stirring occasionally, until crisp-tender. Don't let the vegetables get too soft, you want some crunch. Stir in the vinegar and let cook for a minute or two, until the vinegar cooks off, then turn off the stove and let the vegetables rest off heat until the lentils are ready.

PULL IT ALL TOGETHER Turn the drained lentils and spinach into the skillet with the vegetables, stir them in, letting the spinach "cook" from no more than the heat of the lentils. Sprinkle the goat cheese across the top of the skillet, then gently stir some of it into the lentils, the more you stir, the more it will disappear into the lentils, I like to let little pockets of creamy coat cheese stay intact. Season to taste and serve at once.

TO PREPARE AHEAD OF TIME So easy! I'd definitely serve this for company so heck yeah, make it ahead of time! Cook the lentils and sauté the vegetables (including the vinegar) a day, even two days, beforehand. Then, just before serving, rewarm the lentil/vegetable mixture in a skillet or even in a tableside serving dish, then stir in the spinach and goat cheese. How easy is that?!

TO SERVE I often serve Warm Lentil Salad as a warm salad with either Fast Roast Chicken (or let's be real ... a rotisserie chicken!) or more often for a vegetarian salad supper, topped with carrots roasted with maple syrup, as in Celebration Salad (Maple-Roasted Carrots with Arugula, Dill, Cranberry Vinaigrette, Pomegranate and Glazed Pecans).

ALANNA'S TIPS & KITCHEN NOTES DOUBLE THE RECIPE? I do, lentil salads are wonderful to have on hand for instantaneous salad bowl-building. OR TRIPLE IT? My favorite lentil salad (so many! but still) is this one, Best-Ever Lentil Salad. It starts with triple the amount of lentils and has a simple but unusual way of seasoning the lentils as they cook. To combine the two recipes, cook the lentils as in the Best-Ever Lentil Salad, but sauté the vegetables/vinegar like Warm Lentil Salad, then at the end, stir in the spinach ribbons and goat cheese. What makes Warm Lentil Salad stand out is how the vegetables get just barely pickle-y, plus, of course, the spinach and goat cheese. FROZEN SPINACH Frozen spinach works great, just be sure to thaw it first and then allow extra time for the spinach to actually cook along with the vegetables –– it'll take longer than fresh spinach. Do know, Warm Lentil Salad with frozen spinach isn't half as pretty but such is the price of convenience, yes? The upside is that you can use a lot more spinach, once I used an entire 8-ounce package. FRESH SPINACH Lots of us keep bags of baby spinach on hand for quick salads. Those tender leaves will cook really quickly once they hit the hot lentils and there's some risk they'll just melt into mush; that means while baby spinach works, it's not my preference for this dish or others that are hot. Then there's the sturdy curly spinach leaves you'll find in the produce sections, it will take longer to "cook" from just the hot lentils and may end up tasting a little raw to some tastes. For a few years now, I've been using one-pound bags of fresh spinach that falls somewhere in between the two, tender enough for salads, sturdy enough for cooking. We go through a bag or two a month, usually $4 at St. Louis' local supermarket Schnucks and $3 at Walmart. DO KNOW Don't feel disappointed when the goat cheese melts into the warm lentils because it still tastes great, adds an unexpected richness. The inspiring recipe came from a magazine and the magazine photo showed nice big chunks of goat cheese. &^%$ food stylists, some times! LOW CARB, REALLY? I know we don't really think of lentils as low in carbs but I calculate net carbs as Carbs - Fiber. And Warm Lentil Salad has a lot of fiber, so the Net Carbs are just 8 grams per half cup. Cool, yes? SERVING SIZE That said, I've done the nutrition calculations based on a half-cup serving, this allows apples-to-apples comparisons with my other lentil salad recipes (and many other salads as well). To my mind, a half cup of Warm Lentil Salad is great for a side salad. For a main dish salad, I'd go with a whole cup (topped with something else) and so then, the NetCarbs would be 16 and no, wouldn't qualify as "low carb".

NUTRITION INFORMATION Per Half Cup: 130 Calories; 4g Tot Fat; 2g Sat Fat; 3mg Cholesterol; 53mg Sodium; 16g Carb; 8g Fiber; 2g Sugar; 8g Protein. WEIGHT WATCHERS WW Old Points 2, WW PointsPlus 3, WW SmartPoints 4, WW Freestyle 1.5 CALORIE COUNTERS 100-calorie serving = 1/3 cup (6g protein).

TODAY'S VEGETABLE RECIPE INSPIRATION Adapted from Martha Stewart Living, February 2004

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MORE FAVORITE LENTIL SALAD RECIPES

~ Best-Ever Lentil Salad ~ ~ Julia Child's Lentil Salad ~ ~ Lentil Salad with Tomatoes, Dill & Basil ~ ~ Summer Lentils ~ ~ more bean, lentil & other legume recipes ~ from A Veggie Venture

~ Simple Lentil Salad with Seasonal Vegetables ~ ~ Homemade Lentil Soup ~ ~ Two-Way Lentil Skillet ~ ~ more lentil recipes ~ from Kitchen Parade, my food column

SEASONAL EATING: THIS SAME WEEK ACROSS THE YEARS

Roasted Eggplant & Tomato Pizza Quick Tomato Sauce Tomato & Rice Salad ()Zucchini Pumpkin Bread () Swiss Chard Gratin Broccoli Parmesan Casserole Four Seasons of My Favorite Herb Green Beans with Mayo-Soy Sauce () Farmgirl's Swiss Chard Tuna Salad Grilled Cheese BLT Homemade Onion Dip Julia Child's Lentil Salad Whole Roasted Cauliflower with Lemon Vinaigrette () Raw Butternut Squash Salad Slow Cooker Butternut Squash with Ginger & Dried Fruit Easy Steamed Bok Choy Salad Roasted Salmon with Garden Hash & Creamy Avocado Sauce

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.

Source: http://kitchen-parade-veggieventure.blogspot.com/2018/09/warm-lentil-salad-with-spinach-goat-cheese.html

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bakerbattle46-blog · 6 years ago

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Baked Turkey Casserole with Cauliflower & Mushrooms

Raise your hand if you need another healthy dinner recipe idea – especially one with make-ahead tips included! This baked turkey casserole with cauliflower and mushrooms is a great option. 270 calories and 5 Weight Watchers Freestyle SP

Today was the first day of school and the morning kicked off bright and early. With a 7:30am start time, there was plenty of moaning and groaning when the boys’ alarm clocks went off! First year of high school for one and grade 11 for the other.

Cue Cher’s “If I Could Turn Back Time”!

It wouldn’t be the first day of school without morning pictures, accompanying shenanigans included. As you can see in the pictures below, things started out friendly (the perfect little school boys) and quickly fell apart into typical sibling antics.😂

Now that the boys are back to school, I’m pulling out my best easy dinner recipes, and this ground turkey casserole falls into that category, particularly with the make-ahead tips I included in the next section.

Make ahead casserole steps:

All of the components of this recipe can be made ahead. About half an hour before dinnertime, combine the cooked turkey, mushrooms and cauliflower in the baking dish, cover with the tomato sauce and Parmesan cheese, and bake.

Since the ingredients will be cold from the fridge, it will take longer than 15 minutes to heat up the casserole in the oven. Plan for 25 to 30 minutes.

To eliminate one step, use your favorite jarred tomato sauce rather than making a homemade sauce.

Double up on the ground turkey and save the second half for another recipe, such as my favorite ground turkey stir-fry.

What to serve with this ground turkey casserole:

Looking to lower your carbs? Spoon this turkey casserole over sauteed zucchini or yellow squash noodles. My favorite lower carb option is spaghetti squash!

Alternatively, serve the casserole over spaghetti, brown rice or quinoa. If you freeze your quinoa into dinner-sized servings ahead of time, you can save even more time!

Other ground turkey casserole recipes:

Greek Turkey, Rice & Feta Casserole Cookin’ Canuck Southwestern Turkey Rice Casserole Cookin’ Canuck Easy Stuffed Cabbage Casserole Wonky Wonderful Chili Cornbread Bake Valerie’s Kitchen

If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it.

Baked Turkey Casserole with Cauliflower & Mushrooms

Loading nutrition data...

Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Serves 6

Ingredients

The cauliflower

The sauce

1 ½ tsp olive oil

5 garlic cloves, minced

1 (28 oz.) can crushed tomatoes

1 (14 oz.) can crushed tomatoes

2 bay leaves

¼ tsp kosher salt

¼ cup minced flat-leaf parsley

The casserole

2 tsp olive oil

6 oz. crimini mushrooms, sliced

1/2 tsp kosher salt, divided

1/2 tsp ground pepper, divided

1 lb. lean ground turkey

3 garlic cloves, minced

¼ cup grated Parmesan cheese

Directions

The cauliflower:

Preheat the oven to 425 degrees F.

On a baking sheet, combine the cauliflower florets, olive oil, oregano, salt and pepper. Toss to coat the cauliflower.

Roast until the cauliflower is just tender when pierced with a fork, about 15 minutes.

The sauce:

Heat the olive oil in the middle of a large nonstick skillet set over medium heat. Add the garlic to the oil and cook for 1 minute, stirring constantly.

Stir in the crushed tomatoes and bay leaves. Bring to a boil, then simmer for 15 minutes. Remove and discard the bay leaves. Stir in the salt and parsley.

The casserole:

Preheat the oven to 350 degrees F. Lightly coat a 7- by 11-inch baking dish with cooking spray.

Heat the olive oil in a large nonstick skillet. Add the mushrooms and cook, stirring occasionally, until tender and starting to brown. Season with ¼ teaspoon and ¼ teaspoon ground pepper. Transfer to a bowl.

In the same skillet, cook the ground turkey. Season with 1/4 teaspoon salt and 1/4 teaspoon ground pepper. Crumble with a wooden spoon until cooked through. Stir in the garlic and cook for 1 minute.

Add the mushrooms and roasted cauliflower to the cooked turkey, and stir to combine. Transfer the mixture to the prepared baking dish, spreading evenly.

Pour the tomato sauce over top of the turkey mixture, spreading evenly. Top with the Parmesan cheese.

Bake until the casserole is heated through, about 15 minutes. Serve.

by From the kitchen of cookincanuck.com

Recipe Notes

Weight Watchers Points: 5 (Freestyle SmartPoints), 7 (Points+)

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

Source: https://www.cookincanuck.com/baked-turkey-casserole-cauliflower/

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edoughty2876-blog · 6 years ago

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#JanStewary: How Soup Changed My Life (& Body)…Really

I've changed. I discovered how fun and relaxing it is to cook and at 39, I'm a new woman. For anyone who is about to stop reading and likely never come back, I promise that brand new design content starts all next week, so don't worry. But it's the first week of the year, and it's natural to look inward and try to “be your best self.”

But meanwhile, I have to address how my life has changed for the better since September, or I should say SOUPtember. So, here is the story…

I had hit bottom in terms of how I was feeling on my insides over Labor Day/my birthday so I wanted and needed a reset. We had spent 10 days with friends on vacation and I just felt so unhealthy and my body needed nutrients, vitamins and less processed foods, sugar, alcohol, etc. So naturally the answer was ONLY EAT SOUP. Soup in the morning, soup in the evening, soup at supper time. Instead of grabbing crackers and cheese for a snack, I warm up a small bowl of soup. And these soups did not have any grains, starch, dairy or gluten, just vegetables, broth and lean protein.

Before you freak out at how weird and boring it is, you have to hear me out: this is truly the easiest and most satisfying change I've ever made in my eating habits, and more effective than ANYTHING I've ever tried. I hesitate to call it a “diet” because it truly is more than that, it's my new lifestyle. Essentially, it's a way to only eat vegetables and protein without sugar or dairy which we all know is generally what we should be doing in life, but eating it in the form of soup is far EASIER and more satisfying than it sounds. Not sold yet? Hear me out.

Here are the benefits of soup (as per my years/weeks of expertise):

Soups can be SO hearty. The ones I've been making are so loaded with lean proteins and vegetables with richness and depth, and after a huge bowl, I'm FAR more satisfied than I am with a huge salad. I normally add WAY more vegetables than the recipe calls for and my goodness, it's so filling and these veggies are full of texture and crunch…we aren't eating a bowl of mush, I promise.

You can meal prep. I joked that “soup is the salad you don't have to make again and again.” Unlike the always popular salad, a soup can be made the night before and it stays good for days so it's SO much easier to bring to work and warm up. I make a big pot of soup and eat it for every meal 'til it's gone, then I make a new one. It's not normal, but it's so easy. I don't have to think about it. I don't have to wonder how I'm going to have a healthy lunch. It's just me and my soup.

They are easier to digest. Soups have cooked vegetables, therefore, they are so much easier to digest than salads (for me). I was SHOCKED at how my body reacted. No digestive issues AT ALL, if you know what I mean. Raw vegetables can be hard on your tummy and bloat or give you gas, but cooked is at least what my body wants. You get all the nutrition without the side effects.

Soups are EASY to cook (generally). All you need is a cutting board, knife, pot and spoon. The chopping can take a while, but otherwise it's all in ONE POT. You aren't juggling a million sauces on different burners. Just one. August Emily would be SHOCKED at how good of a cook I've become and it's all thanks to soups.

Soups are naturally lower in calorie. I'm not talking clam chowder, of course. Avoid anything cream based, but if you make one of the soups we are recommending, they are simply full of vegetables, lean protein and water. Yes, there might be some avocado oil or olive oil, but it's just straight up nutrition. My goal was not really to lose weight, just feel better. I cannot stress that enough here. I don't actually have a scale but all of a sudden all my clothes were fitting differently and what was tight around the tummy was no longer. I've always carried weight there but all of a sudden, 10 days in, it was gone (it's back now, but will be gone soon).

There's tons of variety-trust me. There are a million types of soups so while you might think “aren't you sick of soup yet?” the answer is NOPE. I've only started to enter the world of soup recipes.

You have a ton of control over all the ingredients. Obviously, we aren't buying canned soup here, it's just fresh vegetables and lean organic meats. That's it. No dairy. No grains. No gluten. You feel like a good person when you cook like this.

Soups are full of water…so A. it fills you up fast and B. you are drinking more water than you usually do. Again, no big cream-based soups and I've really stayed away from the chili world. Most of my bases are either chicken broth or tomato based.

To be fair in September, I also didn't drink for a month (with the exception of one cheat night for our anniversary) and ran probably 3-4 times a week, so all my friends were like “uh, it's not a secret why you feel better…you are just super healthy” but I'm telling you, it's never been this easy or fast. And in CROCKtober when I went back to more normal habits, I kept it off just by keeping up my soup habits.

Now, after taking the last six weeks off from being healthy (not working out, drinking too much over the holidays, eating crackers and chips all day) I'm so excited to get healthier again, but I will say that I normally feel WAY grosser after New Years and I think the reason I don't feel so unhealthy is that I was still eating more homemade soups than anything else. But yeah, I miss my SOUPtember body (inside and out). Like most vegetable/protein-based diets that eliminate processed foods, carbs and sugar, of course, it's going to work, but by making it in the form of soups, I LOOK FORWARD to each meal and I actually ENJOY this life. I don't feel like I'm missing out. I don't make eyes at bread as if it's an ex-boyfriend that I crave to be with. I'm perfectly happy eating my healthy ass soup (I will miss my wine, however).

If you've made it this far in this post, thanks for sticking around, but I'm not just talking about the brothier me for the sake of blabbing about soup. Enough of you asked me (like every day, I got so many DMs on Instagram) for recipes when I started storying about my soup journey (or telling me they thought I looked leaner and asking me how I lost weight), so it's time to start sharing…it all started with SOUPtember. Then CROCKktober, then STOVEember, followed by DecemBROTH and yes, we are finally into JanSTEWary.

I wasn't the only one on this lifestyle change. Sara and Arlyn at the office also started souping (to feel better inside, but also to prep pre-holiday for what was to come). So we are going to share with you our FAVORITES and then starting next Saturday, we'll post a new healthy and hearty soup on the blog every Saturday for you to try with us the following week (and of course we are wanting your recommendations, too). For today, I'm going to share my go-to that I've literally made again and again and again, followed by a handful of some of Arlyn's that she made while adopting the souping lifestyle (that she also used while doing a fall Whole30).

30 Minute Turkey Meatball and Kale Soup via Savory Lotus

Okay, so…my #1 favorite soup was inspired by THIS recipe, but I've tweaked it and now made it probably 12 times over the last couple of months. I'm so proficient, I don't even have to look at the recipe anymore.

I do have to mention I've tweaked it to my liking, and while the original recipe is great, here is how I doctor mine up:

Add sauteed sliced mushrooms and celery, as well as spinach. For the meatballs, I sometimes chop up extra spinach to sneak in some more veggies (kid-friendly!), add in dill, oregano and thyme to the ground turkey, and use bone broth instead of chicken stock (it gives it a heartier, richer flavor). Arlyn suggests drizzling a little olive oil atop the soup once it's served with a shake of red pepper flakes, but if you don't want to add any extra fat, it's great without it, too.

I'm going to save the rest of my favorites for the weekends like I promised, but to get you started on your soup odyssey, I'm going to hand it over to Arlyn to share six of her dairy-, grain-, sugar- and soy-free soup recipes that she promises she cooks all the time for her and her picky husband (with her notes).

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Detox Immune-Boosting Chicken Soup via Eat Yourself Skinny

Hi guys! I'm so excited to be talking about soup…wait…have I been brainwashed?

Anyhow, say hello to my favorite insanely easy and healthy weeknight soup. The first time I made this soup, I really didn't have high expectations. Like…it's just chicken and kale and broth and some veggies. But I'm telling you, it's INSANELY fast to bring together (as long as you use a rotisserie chicken or pre-shredded roasted chicken), really satisfying and somehow feels nearly magical with the combination of turmeric, red pepper flakes and…everything else that comes together. The chickpeas make it filling, the mushrooms give it really nice texture, OH and use bone broth for extra richness. I've played around with this (adding nutritional yeast, hot sauce, and other add-ons) but it's pretty solid as-is.

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Simple Lemony Chicken & Spring Veggie Soup via The Cozy Apron

Sometimes, you just want a soup that's light, fresh and you know won't make you feel like an overstuffed trash bag of a human. This is that soup. I'm pretty sure I skipped the leek every time I've made this and it was still great. Not sure how this would fare with picky kids because there are a lot of green things floating around here, but I bet you can swap out most of these veggies for whatever you/your household prefers and it would still be great. The lemony broth will not be stopped by your decision to ditch the zucchini in place of broccoli. It's a fighter. The quinoa rounds out the whole thing to make it a full meal and filling.

image source

Slow Cooker White Chicken Chili With Sweet Potato via Paleo Running Momma

During my September Whole30, I made this soup about three times (that and slow cooker buffalo chicken dip over sweet potato…life changing), and I have to admit, it turned out differently every time I made it and I can't figure out why, but overall, it was a solid addition to my go-to list of “what on earth do I cook this week without making my tight pants even tighter or going broke” solutions. Definitely use bone broth if you can (it makes it richer and more complex than regular broth or stock), and if you can't find a white or Japanese sweet potato, it would be just as good with regular sweet potato. If you make it as-is, a bowl of this yummy goodness (which is less of a chili honestly and more of a soup) is dairy-free, sugar-free and grain-free (which sounds like a snore-fest but I promise it's super yummy…once you double the nutritional yeast).

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Easy Thai Shrimp Soup via Damn Delicious

I remember when I first made this for myself and DH, he said “this tastes like it could have come from a restaurant”, so I knew it was a winner in his eyes (funny how home-cooked meals are top rated if they could have come from a restaurant, while restaurant food gets a gold star if it taste homemade, oh the ironies of life). I think you could easily swap out the rice for riced cauliflower and butter for ghee (to make it Whole30 approved), but as-is, it's super simple, comes together in under 30 minutes (if you're a fast prepper/chopper), and satisfying.

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Gluten-Free Zuppa Toscana via Noshtastic

Another Whole 30-approved soup here (i.e. dairy-, sugar-, grain-, and happiness-free). Okay, it's not happiness-free because this one made the cut for this article. I'm more of a pasta e fagioli girl myself, and I will never deny my love of Olive Garden's soup, salad and breadsticks combo, but buttery logs of bread soaking up heavenly, narcotic-like dressing are absolutely off limits during a tortuous totally doable month-long healthy eating stint. This lady freezes really well, so I usually make a big batch and then parse it out into one-serving containers for easy meals when I don't have the will to even glance over at my knife block. I've always used curly kale, but I think dino kale (the darker, bumpier but straight variety that looks like, well, a dino could have noshed on it) might actually be better. FYI for any newbie Whole 30ers, Pederson's makes a pretty rad sugar-free bacon (I get mine at Whole Foods when I'm feeling rich, obviously, or Sprouts when I've brought myself back down to earth).

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Heart Vegetable & Beef Soup via I Heart Nap Time

Okay, I really love this soup. This is not a soup that leaves you starving in 20 minutes. This is a soup that pulls its weight as a stand-alone entree. Sometimes, the potatoes go rogue and thicken it up while it sits in the fridge before I eat leftovers the next day (I just add chicken or beef broth before heating up), but overall, it's pretty low-maintenance. I tend to OD on the balsamic vinegar (I exaggerate all spices and other flavor additions when I cook because I never find what a recipe calls for to be enough), which renders down into a super yummy flavor. And DO NOT SKIP THE BASIL. I did last time and it just fell flat. The basil at the end makes this pot of richness totally sing. I've never tried this with anything but ground beef, but I bet it'd still be pretty yummy with ground turkey or chicken. Give it a whirl, because this one is a winner for all (except vegetarians).

UPDATE: So many of you commented this morning that we didn't provide any vegetarian options, and we happened to be cooking up a vegan Zuppa Toscana for lunch during our editorial retreat. All the vegetarians on staff went back for seconds, so it definitely got the seal of approval. Sara drafted up the recipe to share with you below. Take it away Sara:

There are a LOT of “Zuppa Toscana” recipes out there. But they all kind of have the same base-onions, garlic, red pepper, broth, a leafy green, and an Italian sausage. I've been making this soup for years now, and I don't follow a specific recipe anymore. To be honest, I switch it up a little every time I make it based on what sounds good or what I have in my fridge. Sometimes I use spinach instead of kale, sometimes I make it creamy (traditional style) but sometimes I keep it spicer and broth-y, the list goes on and on…

And this time I've made it super hearty and totally VEGAN (vegetarians and vegans, we heard you, and we have a lot more veggie soups coming your way in the upcoming weeks). It's kind of like a good chicken soup or chili, after you make it once, you can make it again and again, a little different each time.

Ingredients:

8 cups vegetable broth

1 bunch green kale (de-stemmed and torn into small pieces)

Two large carrots, chopped

2 cans cannellini beans, drained and rinsed

1 cup potatoes, chopped

Two heads chopped garlic (or as much garlic as you want, I will use two tablespoons minced sometimes)

1 tablespoon avocado oil (for sautéing)

1 white onion, chopped

1 tsp red pepper flakes

1 tsp garlic powder

1 tsp herbs de Provence

Salt and pepper to taste

Juice of one lemon

Sauteé onion, garlic, carrot with salt, pepper, garlic powder, red chili pepper, and dried herbs until onions are translucent and soft. Add veggie broth and bring to boil, add potatoes and let simmer until potatoes are soft (about 20 minutes). Add coconut milk, mix in. Add drained cannellini beans and kale, and bring to a boil for 5 minutes (until kale is tender). Finish with lemon juice and garnish with red pepper flakes if you like it spicy. If you're not vegan, add some cooked spicy Italian sausage. If you prefer a softer green, swap spinach for kale. If you want a lighter soup only use half a can of coconut milk, or use 1 can of light coconut milk. No matter what you do, it will be delicious.

Okay, back to Emily…

Before you do anything else, be sure to pin the above image so you can refer back to this post. It'll save you on a Sunday morning while you're meal planning for the week!

So, all I really have left to say for today is…welcome to #JanStewary. Absolutely make sure to follow along on Instagram Stories, use the hashtag to share your favorite recipes (and throw them into the comments, too!) and please come back on Saturdays during January for more of our tested and approved (and modified) soup recipes. Happy souping everyone. xx

The post #JanStewary: How Soup Changed My Life (& Body)…Really appeared first on Emily Henderson.

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ethereal-moonbeam-blog · 7 years ago

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August 13/17

Didn’t do well with the whole not drinking thing. My ex invited me in for a beer and once I have one it’s hard to stop. I had a few at home afterwards.

B: omelette. Olive oil, spinach, tomato, red pepper, red onion, zucchini, garlic salt, paprika, pepper, two farm fresh eggs and a little bit of shredded cheese. Coffee with almond milk and stevia.

L: I was going to do steamed veggies but my roommate made me a margarita pizza so I had two slices of that.

D: steamed cauliflower with salt and olive oil. ½ a roasted sweet potato (cooking spray, salt, pepper), 3 tbsp hummus.

About 6 cans of beer :/

Exercise: walked around grocery store, vacuumed the house, chased chickens into a cage to move them, moved a dresser. The chicken part was very sweaty lol.

Not great, need more exercise, more veggies and no alcohol today.

#food journal #weight loss #alcoholism

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vsplusonline · 5 years ago

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Banana bread and pancakes with chef Kelvin Cheung

New Post has been published on https://apzweb.com/banana-bread-and-pancakes-with-chef-kelvin-cheung/

Banana bread and pancakes with chef Kelvin Cheung

We started social distancing early; the three of us have been at home in Delhi since a couple of days before the lockdown officially began. And so far, we have been spending a lot more time cooking together as a family, involving the baby as well.

We have been making simple food like dal and rice, and a lot of fun and healthy soups. We have also been involving my son Bodhi in some alternative baking sessions. We have no sugar in the house, since I avoid refined sugars: instead, we bake with a lot of dry fruits. We have been making almond flours and oat flours, and also a banana loaf with leftover overripe banana and organic flour, that we baked together in our air fryer. We have also been making cookies, including peanut butter and chocolate chip ones, and gluten-free banana pancakes with Bodhi.

I have also been sharing recipes on Instagram: I wanted to make what a lot of people could recreate, even people who generally don’t cook at home. I also wanted to share recipes that are hassle free: after all, how many people want to be stuck washing dishes for hours?

So one of the things I have been making frequently is congee, the Chinese equivalent to the Indian khichdi, with leftover rice. There is a lot of scope with congee; we have been making it with different kinds of rice, and cooking it with various vegetables. It is pretty easy to make, and satisfying. For example, we had some leftover red rice one day, and we made it into a congee with pumpkin and carrots. Jasmine rice goes really well with zucchini and squash.

Pumpkin Congee (Serves 2-4)

Ingredients: 1 kg pumpkin, fresh, seeded, peeled, diced into medium-sized pieces or any other leftover vegetables; 8 cups or 2 litre water or vegetable stock; 1 knob of ginger, peeled and sliced; 3/4 cup or 185 gm jasmine sweet rice, rinsed well; salt, white pepper and light soy sauce for seasoning; 1 cup or 250 gm roasted pumpkin seeds; ½ cupor 125 ml chilli oil (for garnishing only); ½ cup or 125 gm chopped scallions; ¼ cup or 60 gm chopped fresh green coriander

Method: Bring the water or vegetable stock to the boil in the pot. Add the pumpkin and ginger; simmer until the pumpkin is tender. Remove half the pumpkin and mash or purée and reserve. In the same pot add the rice and simmer until fully cooked (it takes about an hour or so). Now stir in the pumpkin purée. Season with salt, white pepper and light soya sauce; mix well. Serve garnished with roasted pumpkin seeds, chilli oil, scallions and green coriander.

Recipe by chef Kelvin Cheung

We are very lucky to be in touch with small organic farms like Krishi Cress that are still functioning and supporting farmers, and also providing us with fresh produce. Krishi Cress is also providing fresh cheese now . Our regular sabziwala who comes to sell in this neighbourhood is also doing good business.

For breakfast, I once made a lovely Mexican preparation out of leftover chapatis and rajma. The chapatis were made of sorgum and millet. The rajma, I sautéed with onions, garlic, chilli, coriander and jeera, and then pureed the entire thing. I also made some salsa with tomato, onion, and coriander, and then assembled all of this to make our own little Mexican breakfast at home.

I have also been spending time meal prepping, and cleaning and freezing fresh fruits and vegetables to be used later. This is also something I have shared on my Instagram: things like sliced bananas ans destemmed grapes can be frozen for a long time, to use when it isn’t available in the market.

In this series, some of India’s popular chefs and restauteurs share their lockdown cooking habits and recipes with us

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liquoronion0-blog · 6 years ago

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Warm Lentil Salad with Spinach & Goat Cheese ♥

One thing I wrote in 2007 and bears repeating, now and often, is this:

COMPLIMENTS! "...it was DELICIOUS!" ~ RandiBeth "I've made this lentil salad recipe several times and loved it." ~ Cindy

WARM LENTIL SALAD with SPINACH & GOAT CHEESE

Hands-on time: 25 minutes Time to table: 1 hour Makes 3-1/2 cups

3 cups water 2 teaspoons table salt 3/4 cup (150g) meaty lentils such as green lentils, French lentils or black lentils, rinsed well under running water

TODAY'S VEGETABLE RECIPE INSPIRATION Adapted from Martha Stewart Living, February 2004

Still Hungry?

NEVER MISS A RECIPE!

For "home delivery" of new recipes from A Veggie Venture, sign up here. Once you do, new recipes will be automatically delivered straight to your e-mail In Box.

QUICK! QUICK! MORE RECIPES WITH THESE INGREDIENTS

lentils carrots spinach goat cheese

MORE FAVORITE LENTIL SALAD RECIPES

~ Best-Ever Lentil Salad ~ ~ Julia Child's Lentil Salad ~ ~ Lentil Salad with Tomatoes, Dill & Basil ~ ~ Summer Lentils ~ ~ more bean, lentil & other legume recipes ~ from A Veggie Venture

~ Simple Lentil Salad with Seasonal Vegetables ~ ~ Homemade Lentil Soup ~ ~ Two-Way Lentil Skillet ~ ~ more lentil recipes ~ from Kitchen Parade, my food column

SEASONAL EATING: THIS SAME WEEK ACROSS THE YEARS

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.

Source: http://kitchen-parade-veggieventure.blogspot.com/2018/09/warm-lentil-salad-with-spinach-goat-cheese.html

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harborstock0-blog · 6 years ago

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Baked Turkey Casserole with Cauliflower & Mushrooms

Cue Cher’s “If I Could Turn Back Time”!

Make ahead casserole steps:

Since the ingredients will be cold from the fridge, it will take longer than 15 minutes to heat up the casserole in the oven. Plan for 25 to 30 minutes.

To eliminate one step, use your favorite jarred tomato sauce rather than making a homemade sauce.

Double up on the ground turkey and save the second half for another recipe, such as my favorite ground turkey stir-fry.

What to serve with this ground turkey casserole:

Looking to lower your carbs? Spoon this turkey casserole over sauteed zucchini or yellow squash noodles. My favorite lower carb option is spaghetti squash!

Alternatively, serve the casserole over spaghetti, brown rice or quinoa. If you freeze your quinoa into dinner-sized servings ahead of time, you can save even more time!

Other ground turkey casserole recipes:

Greek Turkey, Rice & Feta Casserole Cookin’ Canuck Southwestern Turkey Rice Casserole Cookin’ Canuck Easy Stuffed Cabbage Casserole Wonky Wonderful Chili Cornbread Bake Valerie’s Kitchen

If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it.

Baked Turkey Casserole with Cauliflower & Mushrooms

Loading nutrition data...

Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Serves 6

Ingredients

The cauliflower

The sauce

1 ½ tsp olive oil

5 garlic cloves, minced

1 (28 oz.) can crushed tomatoes

1 (14 oz.) can crushed tomatoes

2 bay leaves

¼ tsp kosher salt

¼ cup minced flat-leaf parsley

The casserole

2 tsp olive oil

6 oz. crimini mushrooms, sliced

1/2 tsp kosher salt, divided

1/2 tsp ground pepper, divided

1 lb. lean ground turkey

3 garlic cloves, minced

¼ cup grated Parmesan cheese

Directions

The cauliflower:

Preheat the oven to 425 degrees F.

On a baking sheet, combine the cauliflower florets, olive oil, oregano, salt and pepper. Toss to coat the cauliflower.

Roast until the cauliflower is just tender when pierced with a fork, about 15 minutes.

The sauce:

Heat the olive oil in the middle of a large nonstick skillet set over medium heat. Add the garlic to the oil and cook for 1 minute, stirring constantly.

Stir in the crushed tomatoes and bay leaves. Bring to a boil, then simmer for 15 minutes. Remove and discard the bay leaves. Stir in the salt and parsley.

The casserole:

Preheat the oven to 350 degrees F. Lightly coat a 7- by 11-inch baking dish with cooking spray.

In the same skillet, cook the ground turkey. Season with 1/4 teaspoon salt and 1/4 teaspoon ground pepper. Crumble with a wooden spoon until cooked through. Stir in the garlic and cook for 1 minute.

Add the mushrooms and roasted cauliflower to the cooked turkey, and stir to combine. Transfer the mixture to the prepared baking dish, spreading evenly.

Pour the tomato sauce over top of the turkey mixture, spreading evenly. Top with the Parmesan cheese.

Bake until the casserole is heated through, about 15 minutes. Serve.

by From the kitchen of cookincanuck.com

Recipe Notes

Weight Watchers Points: 5 (Freestyle SmartPoints), 7 (Points+)

Source: https://www.cookincanuck.com/baked-turkey-casserole-cauliflower/

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jeepsister72-blog · 6 years ago

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Roasted Veggie Grain Platter

Today’s recipe doesn’t have anything to do with croissants but Isac does play a little part as kitchen helper in the video below.

Roasted Veggie Grain Platter with Bell Pepper Salsa Serves 4

To make this vegan, you can simply skip the eggs and feta cheese.

1 x 250 g bag Zeta 5-grain mix (or grains of choice)

Roasted vegetables: 1 bunch carrots 3 purple spring onions or 2 red onions 2 small zucchini 1 tbsp olive oil sea salt

Bell pepper & olive salsa: 100 ml / 1/3 cup grilled marinated bell pepper 100 ml / 1/3 cup Lecchino olives 3 tbsp capers 5-6 stalks fresh parsley and mint 1/2 lemon, juice 4 tbsp olive oil

Topping: 2-3 medium soft boiled eggs 150 g feta cheese 100 ml / 1/3 cup hazelnuts, toasted and chopped 2 handfuls mache lettuce 6 heirloom cherry tomatoes, halved 1 bunch radishes

Disclosure: We were compensated by Zeta for creating this recipe and video using some of their products. All words are our own.

Source: http://www.greenkitchenstories.com/roasted-veggie-grain-platter/

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lowcarbnutrients · 6 years ago

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I Fed My Family on a Budget and it SUCKED

We're just at the end of week one, and also it's been a little a rough week for us, in all sincerity. Spirits was a bit low throughout the week as we tried to make do with things that weren't our common fare and also the pain that included the abrupt adjustment to our diet regimen, and it was compounded by the truth that my child appears to have actually simply started stockpiling for a growth spurt.

Before we started, I prepped for this difficulty by learning more about the costs of a lot of points I never ever paid also close focus to. I made a checklist of a whole lot of the things that we preferred to buy, and afterwards discovered an average cost for them to ensure that I would have some suggestion of concerning what price was great as well as reasonable without having to spend a hr calculating rates in the supermarket every journey. I likewise understood I was unlikely to be able to maintain to budget plan today, given that my kitchen would certainly be entirely empty besides salt as well as pepper. And also I didn't. I was over by almost $40, restocking the fundamentals like oil, margarine, seasonings, flour, sugar, and vinegar.

I got actually fortunate, just days before the project kicked off, excellent sales began to start. Prices on fresh vegetables and fruits, which had me seriously fretted at the beginning, started to decrease. That provided me a great deal of wiggle space that I could not have had if I had begun this in April, in April, I would certainly have been stuck to mostly tinned and also frozen fruits and vegetables.

Here's the breakdown of the grocery expense:

The Grocery Bill (Week 1)

Pantry Items ($58.62)

Flour (2.5kg) - $5.69 White Sugar (5lbs) - $1.67 Brown Sugar (2kg) - $2.59 Olive Oil (1L) - $3.88 Cocoa Powder (2 cups) - $2.56 Baking Soft drink (1 little box) -$ 0.50 Baking Powder (approx. 4 tbsp) - $.50 Vegan Margarine - $2.47 Cinnamon (1/4 cup) - $0.30 Other Bulk Seasonings in little quantity - $1.00 Oats (2kg) - $3.20 Barley (900g) - $1.29 Rice (1kg) - $2.22 Cheerios (525g) - $3.97 Mayo (890ml) - $1.99 Mustard - $0.88 Apple Cider Vinegar - $1.69 Vanilla Extract - $4.99 Lentils (900ml) - $1.79 Soy Sauce - $1.99 Wowbutter - $5.99 Pasta Whole Wheat (4 boxes) - $4.97 Raisins - $2.49

Grocery Things ($ 96.01)

Bread (3 loaves) - $5.99 1 Lemon - $0.60 Strawberries (2lbs) - $3.89 Spinach (1lb) - $2.99 Eggs (30) - $5.99 Mixed Fruit Applesauce (36) - $8.99 Brick Cheddar (heritage) (800g) - $6.44 Pork Loin (3.34 pounds) - $21.03 Carrots (5lbs) - $3.47 Bananas (9) - $1.68 Celery (2 hearts) - $2.88 Peas (500g) - $2.49 Apples (8lbs/32) - $2.88 Zucchini (2) - $0.77 Garlic (1) - $0.84 Green Onions (bunch) - $0.69 Red Onion - $1 Pears (3; legacy) - $1.65 Potatoes (2.5 pounds, heritage) - $0.74 Soy Milk (12x980ml) - $14.98 Strained Tomatoes (2x28oz) - $2.50 Motts Mixed Drink (4x945ml) - $3.52

Total: $154.63 (over by $39.13)

Where I bought

Mostly, I patronized Costco and Food Fundamentals. I likewise 'acquired' a few of my continuing to be perishables (as well as things I currently had in extreme amount, like olive oil) from prior to the challenge began at going rates so they wouldn't be wasted.

What I made

I butchered the pork loin I purchased Thursday evening, after the buying trip (as well as you could read about how to do it on FoodRetro) so I can make the slow-cooker pork stew the following day. It's a little bit messy, however very easy and also not that time consuming.

I spent a couple hrs on the weekend and also prepped ahead in the cupboard for the month by making a solitary container of Strawberry Jam (dish coming) ($ 1.51) as well as concerning 12-14 half-cup servings of instantaneous oatmeal ($ 2.37) for my hubby, on Saturday. On Sunday, as I made lunch, I likewise made a dozen delicious chocolate zucchini muffins ($ 2.02/ doz.) as well as a dozen unleavened 10' flour tortillas ($ 1.94/ doz). I must note I might have made the tortillas for about fifty percent that if I had spent an added couple bucks for the 10kg sack of flour (something I remorse).

Breakfasts were fairly basic: typically salute with or without Wowbutter for me, oatmeal for my spouse, as well as grain for my child. On Sunday, to abide by custom, I worked up a double-batch of 1/4 cup-size pancakes (regarding 11 1/4 mug batter pancakes from square one for $1.67), offered with margarine and also jam, and he ate them with the week as well.

Lunch alternatives were poor this week, including mostly leftovers, egg salad sandwiches ($ 0.69/ ea), Wowbutter as well as strawberry jam sandwiches ($ 0.65/ ea), smoked cheese ($ 0.35/ ea), plus fruits and also veggies such as we had them. There was also a vegan lentil as well as barley stew (dish NOT coming) which was neither great nor actual satisfying.

For dinner, we had slow-cooker pork as well as lentil stew (dish coming) ($ 3.68/ 6 portions) which was excellent, broiled pork chops served with rice, spinach as well as strawberries, fried rice with eggs as well as pork ($ 2.37/ 6 servings), and also a slow-cooked pork roast on top of potatoes and a spinach salad (concerning $7 for the roast, however there was lots of leftovers). Tonight, after hitting the food store, kidlet had actually clambered eggs and spinach, I spruced up a variation of pastas and olive oil with some frozen peas and also a newly-bought cubed, pan-roasted tomato.

We're fed up with pork. Sick of it. I can't even.

What's gone and where we stand

As I compose this at end of day, Thursday, I have about a third a loaf of bread left out of three. The spinach is gone. So are the potatoes, strawberries, and pears. I used up almost all my cinnamon making the oatmeal. The bananas were gone by Tuesday, and there's only 6 eggs excluded of thirty. I've consumed a quarter of my oil, among my 2 zucchini, concerning a third of my Wowbutter, one of my Motts Cocktails, fifty percent of my carrots, and also concerning fifty percent of my rice. While numerous points are out as well as running reduced, I've still got some food to see us via the next week, which is great, due to the fact that I'm short $39.13 for next week. I have actually barely made use of a few of the items, like the barley and also pasta.

When I try to approximate where we represent household spending plan on a daily basis, we're mainly running between $8 and $9.75. While this appears like we're doing incredibly well, I have to keep in mind the fact that it took us essentially the whole week of consuming in this price array making up for the deficit spending I produced. But given that I still have many things left over and most pantry goods, I'm meticulously optimistic that we'll have the ability to introduce some of things my family members misses out on most. I intend to bake insane cake for my son this weekend, if absolutely nothing else. Even with the more costly flour, I can produce a lots cupcakes for $1.41, or about $.12 each.

Morale and other things

Aside from being ill to death of pork, as I stated previously, spirits has actually been sort of reduced. I've been attempting to not obsessively compute whatever till I have a better suggestion of just how much we consume and how cheaply we can do it. Spouse and I are dealing with our choices, also if they are unexciting as well as the variety is inadequate. My kid, nevertheless, is not dealing also with the changes. For the first 3 days, he was singing as well as dissatisfied about the lack of specific items in our diet that we were prevented from acquiring as a result of rate, like Oreos, his common lunchmeat, as well as maple syrup for his pancakes. Every meal for 3 days, he was dissatisfied about something that he couldn't have that he was used to consuming, we battled a whole lot, and also this brought a whole lot of stress to hubs as well as I.

I'm not proud regarding this, however on Sunday, after even more than two complete days of problems and also attitude from my boy about his dish options, I cried. We described that there was just 'say goodbye to loan now' to him. Unsurprisingly, he didn't obtain it, 6 year-olds are not popular for having an excellent economic acumen at the best of times. As I'm sure I'm not the first mom that has actually been placed in between this rock and also hard location, I really feel for the parents that have needed to clarify the realities of low-budget living to their child.

We've been adhering relatively well to the Canada Food Overview (with the exemption of dairy, which occasionally we neglect because milk is not a component of our regular diet plan). We need to ready concerning sticking, though, since with the minimums I noted in the rules, often I'm still hardly skating by with around 1200 calories (by the estimate of Myfitnesspal). Fruits and veggies are not super-high, calorically, and also I think this is the catch that a lot of low-income individuals fall under: healthy and balanced, or plenty?

Kidlet is fine, hubs says he's fine, but I find I'm a little starving some days, and I need to graze a lot more frequently. We still have freedom in the daily spending plan - although kidlet is eating like an equine - so I don't really feel guilty about having another item of toast or an extra item of fruit. Still, understanding that we're minimal is enough to maintain me conscious of making it via the month.

It's oppressive, bothering with food at all times, as well as I've lost a pound.

Regrets

I regret my decision to buy an entire pork loin without having somebody to split the expense as well as butchering of it. It was an excellent rate, yet it implied that our only protein alternatives for the week were lentils, Wowbutter, eggs and pork, and we are all sick to fatality of pork as well as lentils now. The excellent (and poor) information is that I still have quite a little bit of pork to spread out for the remainder of the month.

Other deep thoughts

There were a great deal of individuals that commented how very easy this difficulty would be simply by bulk buying. Bulk-buying is a double-edged sword. I actually found that in most cases, Costco was actually much more pricey than the grocery store, even prior to items went on sale. There are still a few truly good purchases to be made there regularly, particularly my son's soy milk, bread, and also eggs. The other issue with buying something wholesale is, even if it's a great price, it takes a big piece out of the budget plan, which can interfere with one's capability to obtain range. I normally most likely to Costco with a friend, and also we often divided bundles. I would certainly suggest that any person on a restricted budget plan split mass products with an additional buyer, at the very least while aiming to build up a kitchen, unless the products are a fairly valued staple like eggs or bread.

As far as other bulk alternatives go, while this is absolutely viable for lots of, we were restricted greatly due to my son's allergies (he's adverse dairy products, nuts, and also peanuts). The majority of things wholesale bins have some danger of cross-contamination with several of these items.

So, cheers! We've survived week one. I'm hoping this week was the hardest component, as well as it gets easier from below.

Read about Anne's Hunger Games Adventure initially.

Follow Anne's Spending Plan Eating Difficulty from the beginning:

Could You Feed Your Family for $5.50 each Person Per Day?

I Fed My Family Members On a Budget Plan and also It Drew

The Emotional Price of Budget Eating

Budget Groceries: Ways To Prevent Scurvy and also Mutiny

Budget Eating: You Won't Starve, But You'll Be Exhausted

#diet #metabolism diet

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tebbyclinic11 · 6 years ago

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Eggplant Pizza Bites - Slender Kitchen

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Eggplant Pizza Bites - Slender Kitchen

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Eggplant Pizza Bites are a flourless pizza made with roasted eggplant, marinara sauce, cheese, and all your favorite pizza toppings. They are a healthy, gluten-free, and low carb way to enjoy delicious pizza without the carbs. You’ll also want to try these Zucchini and Ground Turkey Pizza Boats and Spinach Artichoke Pizza.

Eggplant makes the perfect base for a healthy pizza and is also an awesome way to get almost anyone to eat their veggies. I have been a long time fan of making healthy pizza using roasted vegetables as the crust and eggplant is one of the best options. It gets nicely browned on the outside, stays tender inside, and has a mild flavor that works with virtually any topping. I am telling you, eggplant pizzas will be your new favorite thing.

It is also one of those meals that gets everyone in the family excited. I mean who doesn’t love pizza? The kiddos are excited because, well, pizza obviously. And I am excited because the kids are happily gobbling down tons of veggies. To make it fun for the whole family, I let everyone build their own Eggplant Pizzas and choose all the different topping combinations they like. And since they are bite-sized, it is easy to make all kinds of different combinations. For our eggplant pizza bar, I always set out mini turkey pepperoni, green bell peppers, mushrooms, ham, jalapenos, fresh basil, olives, and spinach. It’s a super fun meal.

Julia Child Eggplant Pizzas

It is impossible to share this recipe and not talk about Julia Child, who it seems was the original creator of these yummy pizzas. Her original recipe is a little more complex than the one I am sharing today but it is equally delicious. To make Julia Child’s eggplant pizzas, it starts with salting the eggplant, also sometimes called sweating the eggplant. This removes moisture from the eggplant and makes for a better crust. If you have time, I recommend taking this extra step.

Her version also uses a quick homemade tomato sauce made with olive oil, garlic, Italian seasoning, and canned diced tomatoes. In this version, I opted for a store-bought marinara sauce to save time. However, you could also make your own. Basically, all you have to do is saute some garlic in olive oil. Add a can of petite diced tomatoes, Italian seasoning, and extra oregano. Simmer for thirty minutes, breaking up the tomatoes chunks as you go. Season with salt and pepper.

After that, it is pretty much the same. Roast the eggplant. Then remove the eggplant, spread with sauce, top with cheese and bake until the cheese is nice and melted. Delish.

Are these Eggplant Pizzas Keto?

Eggplant is a keto friendly ingredient with just 2.3 net carbs for a 1 cup serving so they make a great base for a keto friendly pizza. To make sure these pizzas stay keto friendly, it is important to choose a marinara sauce that has no added sugar. Rao’s and Paul Newman’s Marinara sauce are both good options. Even though these didn’t contain any added sugar, they still contain tomatoes, which can have more carbs. Therefore it is important to limit the amount of sauce you use. In this case, the recipe only uses about 1.5 tablespoons of sauce per pizza. Finally, make sure to choose a full-fat cheese and use keto friendly toppings.

Could I make a Vegan Eggplant Pizza?

There are a few options to make a vegan version of this eggplant pizza recipe. In my opinion, the most delicious option is to use a vegan cheese. While you could use a vegan shredded cheese, I find they don’t melt very well. So I prefer to use a vegan ricotta cheese, the one from Kite Hill is insane, to get the cheese flavor. You can also top the pizzas with nutritional yeast, which will give them the flavor of Parmesan cheese. The last option is to make them without any cheese and just top the eggplant slices with sauce and all your favorite toppings.

Topping Ideas for Mini Eggplant Pizzas

Mini turkey or regular pepperoni

Sliced bell peppers

Shredded zucchini – I like to cook it first so it doesn’t get soggy

Chicken or turkey sausage

Mushrooms

Onions

Black Olives

Jalapenos

Barbecue sauce and chicken

Mini Meatballs

Fresh basil

Cherry tomatoes

Parmesan cheese

Ricotta cheese

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mgjansen81 · 6 years ago

Text

Eggplant Pizza Bites - Slender Kitchen

New Post has been published on https://makesomethingtasty.com/eggplant-pizza-bites-slender-kitchen/

Eggplant Pizza Bites - Slender Kitchen

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Julia Child Eggplant Pizzas

After that, it is pretty much the same. Roast the eggplant. Then remove the eggplant, spread with sauce, top with cheese and bake until the cheese is nice and melted. Delish.

Are these Eggplant Pizzas Keto?

Could I make a Vegan Eggplant Pizza?

Topping Ideas for Mini Eggplant Pizzas

Mini turkey or regular pepperoni

Sliced bell peppers

Shredded zucchini – I like to cook it first so it doesn’t get soggy

Chicken or turkey sausage

Mushrooms

Onions

Black Olives

Jalapenos

Barbecue sauce and chicken

Mini Meatballs

Fresh basil

Cherry tomatoes

Parmesan cheese

Ricotta cheese

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