Frugal Fun and Fortune» Veggie Delights (Recipes) http://www.frugalfunfortune.com Clipping Coupons To Save Money Sat, 04 Feb 2012 18:26:58 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 Veggie Delights: Crispy Tofu Squares http://www.frugalfunfortune.com/2012/02/02/veggie-delights-crispy-tofu-squares/ http://www.frugalfunfortune.com/2012/02/02/veggie-delights-crispy-tofu-squares/#comments Fri, 03 Feb 2012 00:41:14 +0000 Meagan http://www.frugalfunfortune.com/?p=19873

What Veggie Delights is all about: I’m convinced that I can share with you some really amazing meatless dishes that you will love, even if you’re not a Vegetarian!

I’ve been a Vegetarian for well over 2 years now, and let me just be honest.  I have never liked tofu.  I’ve tried making it a zillion different ways.  I only like it when it is mixed in a casserole, pasta, or other heavily sauced dish (in other words, I only like it when I can’t taste it in the dish).

When my friend Anna sent me her favorite tofu recipe, I was skeptical.  Then she told me that she’s always hated tofu until she tried this recipe.  I decided to give it a go.  I trust Anna – we have very similar taste buds.

I used the recipe as a base, but I added in a bunch of my own spices.  The result was something very surprising.  I loved the tofu.  I gobbled it up.  I made some roasted sweet potatoes & kohlrabi and some sauteed greens to go on the side.  It was a wonderful meal.

Crispy Tofu Squares

Adapted from About.com

Ingredients:

  • 1 block of extra firm organic tofu (I used Nasoya brand)
  • 2 Tbsp whole wheat flour
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp cinnamon
  • pinch of red cayenne pepper
  • 1-2 Tbsp olive oil

Directions:

  1. Drain and rinse your block of tofu.
  2. Place 2 folded kitchen towels on the counter.  Wrap the tofu in another kitchen towel.  Place wrapped tofu on the stacked towels.  Place another folded towel on top of that.  Place a huge stack of heavy cookbooks on top.  Let it sit for about 20-30 minutes.  This will drain all the water from the tofu.  (Thanks to Oh She Glows for this amazingly easy way to get all the water out of tofu.  I’ve spent forever trying to do this in the past.  This makes it SO much easier!)
  3. Unwrap the tofu.  Cut the tofu into tiny square-sized pieces.
  4. Mix all the flour and spices together in a bowl.
  5. Throw the tofu squares into the bowl.  Toss until all pieces are coated with the mixture evenly.
  6. Heat the olive oil in a pan on the stove over medium heat.  Add all the tofu pieces to the pan.  Cook over medium heat, turning the pieces occasionally.  They should be finished cooking in about 5-10 minutes.  Look for a nice golden brown color and crispiness on the outside.
  7. Enjoy!  I liked them as-is.  My husband dipped his in ketchup.  I’d imagine they’d go great with honey mustard, too.

]]> http://www.frugalfunfortune.com/2012/02/02/veggie-delights-crispy-tofu-squares/feed/ 2 Veggie Delights: Black Bean, Guacamole, & Cabbage Roll http://www.frugalfunfortune.com/2012/01/26/veggie-delights-black-bean-guacamole-cabbage-roll/ http://www.frugalfunfortune.com/2012/01/26/veggie-delights-black-bean-guacamole-cabbage-roll/#comments Fri, 27 Jan 2012 00:43:00 +0000 Meagan http://www.frugalfunfortune.com/?p=19687

What Veggie Delights is all about: I’m convinced that I can share with you some really amazing meatless dishes that you will love, even if you’re not a Vegetarian!

Kind of a weird combo of ingredients…I know.  But when I saw this creamy avocado and white bean wrap, I was suddenly inspired to change it up.  I wanted to use black beans and turn the avocado into a delicious guacamole.  I also used a different kind of vinegar.

I was a little nervous while whipping it up, because I was afraid the vinegar wouldn’t mix well with the lime in the guacamole.  I was pleasantly surprised upon first bite, and I think you will be too.

This is a wonderful lunch-time meal.

Black Bean, Guacamole, & Cabbage Roll

Adapted from Eating Well

Ingredients:

  • 2 cups cooked black beans (or 1 can)
  • 1 ripe avocado
  • 1 lime
  • garlic powder
  • salt
  • 2 cups shredded cabbage (I just cut mine into thin strips from a head of cabbage)
  • 1 large carrot, shredded
  • 1/4 cup chopped cilantro
  • 1/2 small onion, minced
  • 1 Tbsp oil
  • 1 Tbsp red wine vinegar
  • whole wheat tortillas or wraps
  • shredded cheese (optional)
  • sour cream (optional)

Directions:

  1. Peel and pit the avocado.  Place avocado with black beans in a medium-sized bowl.  Smash with a fork or potato masher.
  2. Add minced onion, juice of 1 lime, plus the desired amount of garlic powder and salt.  Mix well.  (I taste tested it a couple times to get the garlic/lime/salt ratio just right.)
  3. Place shredded cabbage, shredded carrot, and cilantro in another bowl.  Add 1 Tbsp oil and 1 Tbsp red wine vinegar.  Mix well until salad mixture is fully covered in dressing.  Salt a little if desired.  (Yes, I’m a salt-aholic.)
  4. Spread a thin layer of avocado/bean mixture on one side of a tortilla.  On top of that, add a layer of the cabbage mixture.  Sprinkle with a little bit of cheese, if desired.
  5. Roll up your wrap, cut down the middle, and enjoy!  Top with sour cream or salsa if you’d like.  I personally liked it as-is.

]]> http://www.frugalfunfortune.com/2012/01/26/veggie-delights-black-bean-guacamole-cabbage-roll/feed/ 0 Veggie Delights: Potatoes, Cabbage, and White Bean Toss http://www.frugalfunfortune.com/2012/01/12/veggie-delights-potatoes-cabbage-and-white-bean-toss/ http://www.frugalfunfortune.com/2012/01/12/veggie-delights-potatoes-cabbage-and-white-bean-toss/#comments Fri, 13 Jan 2012 01:59:44 +0000 Meagan http://www.frugalfunfortune.com/?p=19186

What Veggie Delights is all about: I’m convinced that I can share with you some really amazing meatless dishes that you will love, even if you’re not a Vegetarian!

That big pile of mixed-up white stuff in the picture above is much better than it appears.  (I’m working on my food photography skills.  Sorry, guys.)  In fact, it’s probably the one of the best dishes I had in 2011.

And how appropriate…since it was one of our New Year’s dishes.  My friend Blake and I really wanted to cook something traditional for New Year’s Eve.  We made the usual black eyed peas, this dish with cabbage in it, and some yummy farro soup.  This cabbage dish was one of my favorite meals that we cooked while she was here.  I kept talking about it all week.  I think it’s because my expectations were low going in.  It just seemed so basic…but turned out to be so scrumptious.

I should have known it would be an amazing dish.  After all, it comes from my favorite cookbook of all time (and the author of my favorite Vegetarian cooking blog).  This recipe is in Heidi Swanson’s Super Natural Every Day Cookbook.  If you don’t have a copy of it yet, you need to get your hands on one.  It’s totally worth every last penny.

We switched it up a bit, Blake and Meg style…which of course, included my new favorite ingredient GHEE.  (I won’t be seeing much of my beloved ghee for quite some time.  I’m on a hardcore diet right now.)

Enough rambling already, okay?!  Hope you enjoy this one.  Definitely give it a try, especially if you’re a potatoes and beans lover.  ;)

Potatoes, Cabbage, and White Bean Toss:

Ingredients:

  • 6 Tbsp Clarified Butter (Ghee)
  • About 1/2 pound of potatoes
  • 2 shallots, minced
  • 2 cups cooked white beans (do this step ahead of time)
  • 3 cups shredded green cabbage
  • grated Parmesan cheese, amount desired
  • kosher salt

Directions:

  1. Cook your white beans ahead of time.  Let them cool.  (You can do this hours or days beforehand.)
  2. Prep:  Wash potatoes well.  Cut them into small cubes.  Shred cabbage.  Mince shallots.
  3. Heat clarified butter in a pan on stovetop.  Add cubed potatoes and a bit of salt.  Toss potatoes to cover with oil and salt.
  4. Cover pan and cook for about 10 minutes, until they are cooked through all the way.  (You’ll want to toss them a couple times throughout the cooking, so that they cook evenly and don’t stick too badly.)
  5. Add shallots and beans.  Cook mixture until beans are nicely browned.
  6. Add the shredded cabbage, and cook for another minute or two.
  7. Serve each portion with a bit of parmesan cheese grated on top.  Enjoy!

What About You:  What kind of New Year’s dishes are tradition in your home?

 

]]> http://www.frugalfunfortune.com/2012/01/12/veggie-delights-potatoes-cabbage-and-white-bean-toss/feed/ 0 Veggie Delights: Potato and Green Bean Curry http://www.frugalfunfortune.com/2012/01/05/veggie-delights-potato-and-green-bean-curry/ http://www.frugalfunfortune.com/2012/01/05/veggie-delights-potato-and-green-bean-curry/#comments Fri, 06 Jan 2012 01:04:53 +0000 Meagan http://www.frugalfunfortune.com/?p=19059

What Veggie Delights is all about: I’m convinced that I can share with you some really amazing meatless dishes that you will love, even if you’re not a Vegetarian!

My friend Blake is in town this week, and we have so much fun cooking together.  Our favorite is Indian, and we had an entire Indian-themed dinner last night.  It was fantastic.

This potato and green bean curry was one of the main dishes, and I have to say it’s probably one of the BEST curries I have ever had.  It came from the Reader’s Digest Vegetarian Cookbook, but we changed it up just a bit.  Here’s how we made it…

Potato and Green Bean Curry

Ingredients:

  • 2 pounds potatoes
  • 1 lb fresh green beans
  • 2 Tbsp Ghee (clarified butter)
  • 6 Tbsp Sunflower Oil
  • 2 green Serrano chile peppers
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1/2 teaspoon garam masala
  • 4 cloves garlic
  • kosher salt

Directions:

  1. Snip heads and tails of green beans.  Cut them into one-inch pieces.
  2. Slice potatoes length-wise into thick slices, then cut each slice into quarters.
  3. Heat ghee and sunflower oil in a large pot on the stove.  Wait for the sizzle.
  4. Add the whole chile peppers, cumin, turmeric, and garam masala.  Stir and cook for a few seconds.
  5. Add crushed garlic cloves into pan.  Stir again and cook for about 30 seconds max.
  6. Add potatoes and season with desired amount of salt.
  7. Stir them up until they are coated with the spicy oil mixture.
  8. Next, stir in the green beans.  Once the entire mixture is coated, cover the pan, and cook on medium heat for about 15 minutes or so.  Stir occasionally.
  9. When the potatoes are tender, the curry is ready.
  10. Serve it over Basmati rice.  SO yum.

Notes:

*The clarified butter makes a BIG difference in taste and is simply divine.  I’ve come to love cooking with it.
*I highly recommend kosher salt.  It’s a coarser grain and cooks really well.  Another new obsession of mine.  I used to think it didn’t make a difference, but it does in my opinion.
*Please be very careful when adding the whole chile peppers to the hot oil.  Make sure they are completely dry if you just washed them.  I almost burnt myself when doing this.  Just a little warning to be careful and be ready for the popping noise.  ;)
*Serving it over Basmati rice makes the dish.

ENJOY!

]]> http://www.frugalfunfortune.com/2012/01/05/veggie-delights-potato-and-green-bean-curry/feed/ 1 Veggie Delights: Sweet Tater Tot Casserole http://www.frugalfunfortune.com/2011/12/29/veggie-delights-sweet-tater-tot-casserole/ http://www.frugalfunfortune.com/2011/12/29/veggie-delights-sweet-tater-tot-casserole/#comments Fri, 30 Dec 2011 01:13:19 +0000 Meagan http://www.frugalfunfortune.com/?p=18919

What Veggie Delights is all about: I’m convinced that I can share with you some really amazing meatless dishes that you will love, even if you’re not a Vegetarian!

Last week I told you all about Oh She Glows, one of my favorite Vegetarian cooking blogs.  This week, I’m showing you a recipe I made from another one of my favorite Vegetarian cooking blogs – Peas and Thank You.

Peas and Thank You is another one of those cooking blogs that just leaves you enchanted by the amazing writing, fun stories, and delicious recipes.  Every time I visit that site, I can’t leave for at least an hour.

I stumbled upon the Sweet Potato Tater Tot Casserole a couple months ago, jotted it down, and decided to try it out recently.  It was an INSTANT hit with my husband and myself.  Wow.

One-dish wonder if I’ve ever had one!  And the Mmmmm Sauce that goes on top?  That’s what makes it, in my opinion.  The casserole is full of nutrition (even protein from the tempeh), has a nice little curry kick without being overpowering, and has a truly unique flavor.

I made it almost exactly as written over at Peas and Thank you…

Sweet Tater Tot Casserole

Ingredients:

  • Extra Virgin Olive Oil
  • 2 cups of chopped carrots
  • 2 cups of chopped celery
  • 1 small onion
  • 1 package tempeh (8 oz)
  • 1/2 cup frozen peas
  • 1 package Alexia Sweet Potato Puffs
  • 2 cups vegetable broth
  • 3 Tablespoons whole wheat flour
  • 1 teaspoon sugar
  • 1 and 1/2 teaspoons curry powder
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cumin
  • 1/8 teaspoon ginger
  • 3/4 teaspoon salt

Directions:

  1. Heat a small amount of oil in pan on stovetop.  Add chopped onion, carrots, and celery and saute for about 5 minutes.
  2. Grate tempeh into the pan.  (I just used a regular cheese grater.)
  3. Add salt.
  4. Cook for another 5 minutes, until tempeh starts to brown a little.
  5. Add all spices and whole wheat flour.  Stir and cook for a minute.
  6. (Preheat oven to 375 degrees.)
  7. Add vegetable broth.  Heat until mixture thickens up.
  8. Add peas and sugar.  Cook until heated through.
  9. Transfer heated mixture to a 2-quart casserole dish.
  10. Place sweet potato puffs on top of the mixture, one by one, until the entire surface is covered with the puffs.
  11. Bake casserole for 45 minutes, until the casserole is bubbling and the potato puffs are golden brown.
  12. Remove from oven.  Serve with Mmmm Sauce on top.  SO DELISH.

]]> http://www.frugalfunfortune.com/2011/12/29/veggie-delights-sweet-tater-tot-casserole/feed/ 4 Veggie Delights: Baked Bean Cornbread Casserole http://www.frugalfunfortune.com/2011/12/22/veggie-delights-baked-bean-cornbread-casserole/ http://www.frugalfunfortune.com/2011/12/22/veggie-delights-baked-bean-cornbread-casserole/#comments Fri, 23 Dec 2011 01:01:02 +0000 Meagan http://www.frugalfunfortune.com/?p=18799

What Veggie Delights is all about: I’m convinced that I can share with you some really amazing meatless dishes that you will love, even if you’re not a Vegetarian!

I’ve become obsessed with a select few Vegetarian cooking blogs over the past couple years.  I only become obsessive when literally every single recipe I try from the blog is a HIT.  It’s really great to have a website like that to go to when you want an amazing meal.

Oh She Glows is one of those blogs for me.  Angela’s blog just overflows with endless amounts of amazing recipes, gorgeous pictures, and excellent writing.

I read about her Pumpkin Maple Baked Bean Cornbread Casserole a couple months ago, bookmarked it, bought all the ingredients for it, and just got around to making it a couple weeks ago.  OH MY.  Was it ever delicious.  The cranberries are a yummy surprise with every bite, and the pumpkin just tops the flavor off perfectly.

And the best part?  It can be made Vegan or Vegetarian.

I changed it up slightly and cut it in half.  It was enough for my husband and I to pig out on, go back for seconds, get stuffed beyond our limits, and almost empty the entire dish.  Unashamedly so…

Baked Bean Cornbread Casserole:

(AKA Vegan’s Dream Comfort Dish)

Ingredients:

Baked Beans

  • 1 and 1/2 cans Navy beans (I saved the extra 1/2 for dinner the next night)
  • 1 small sweet onion or 1/2 large onion
  • 1 garlic clove
  • 3 Tbsp maple syrup
  • 1/2 Tbsp ketchup
  • 1 Tbsp apple cider vinegar
  • 1/4 cup canned pumpkin (you can freeze the extra!)
  • 1/4 cup dried cranberries
  • 1/4 tsp cinnamon
  • salt to taste (just a nice sprinkle works well)

Cornbread Topping

  • 1/2 cup whole grain cornmeal
  • 1/2 cup flour (whole wheat or all-purpose)
  • 1/8 cup sugar
  • 1 Tbsp ground flax
  • 1/4 tsp salt
  • 1/2 Tbsp baking powder
  • 1/2 cup almond or regular milk (I used almond, and it worked beautifully)
  • 1/8 cup Extra Virgin Olive Oil

Directions:

  1. Heat up a splash of oil in a pan.  Add chopped onion and minced garlic.  Saute for about 5 minutes.
  2. Add remainder of “Baked Beans” ingredients.  Mix up well.  Cook on low heat for about 5-10 minutes.  It should be heated through and be a nice thick mixture.
  3. Preheat oven to 400 degrees.
  4. For Cornbread Topping, combine all dry ingredients in one bowl and then add the wet ingredients.  Stir until combined well.
  5. In a greased oven dish, add first the baked beans mixture and then the cornbread mixture on top of it.
  6. Bake in the oven for about 30 minutes.  Toothpick should come out clean, and the cornbread layer should be a nice golden brown on top.
  7. Remove from oven.  Serve with a nice slice of Smart Balance Organic Whipped Buttery Spread (Vegan) on top.  Let it melt into the cornbread, and ENJOY.

]]> http://www.frugalfunfortune.com/2011/12/22/veggie-delights-baked-bean-cornbread-casserole/feed/ 3 Veggie Delights: Greek Pitas With Chickpea Spread http://www.frugalfunfortune.com/2011/12/15/veggie-delights-greek-pitas-with-chickpea-spread/ http://www.frugalfunfortune.com/2011/12/15/veggie-delights-greek-pitas-with-chickpea-spread/#comments Fri, 16 Dec 2011 01:08:49 +0000 Meagan http://www.frugalfunfortune.com/?p=18620

What Veggie Delights is all about: I’m convinced that I can share with you some really amazing meatless dishes that you will love, even if you’re not a Vegetarian!

For those of you who have missed all the weekly Vegetarian recipes, I’m happy to say that Veggie Delights is officially back in session.  Now that we’re all moved into our new home, I’m in my own kitchen again and cooking up a storm!

Here’s a quick and easy lunch idea to kick things off.  :)   Super simple.  Very delish.  Hits the spots every single time.  I got it out of the Good Housekeeping Favorite Recipes Vegetarian Meals cookbook, and adapted it just a bit to my liking.

Greek Pitas With Chickpea Spread

Ingredients:

  • 4 Pitas
  • 1 can of chickpeas (~15 oz)
  • 1/4 cup plain yogurt
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp fresh lemon juice from a lemon
  • 1 garlic clove, peeled
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp cumin
  • Romaine lettuce
  • Grape tomatoes
  • Cucumber, cut into slices
  • crumbled feta cheese

Directions:

  1. Place chickpeas, yogurt, olive oil, lemon juice, garlic clove, salt, pepper, and cumin in a food processor.  Puree the mixture until smooth.
  2. Cut the top off of each pita to form a hollow pita with an opening.  Toast lightly, if you’d like.
  3. Spread the pureed chickpea mixture into each pita.
  4. Stuff the pita with lettuce, tomatoes, cucumbers, and feta cheese.
  5. That’s it!  Enjoy!

Yum. Yum. Yum.

The best part is that you can make a big batch of the chickpea spread ahead of time and save it for a couple day’s worth of lunches!

What About You:  Do you have a favorite pita or chickpea spread recipe?

]]> http://www.frugalfunfortune.com/2011/12/15/veggie-delights-greek-pitas-with-chickpea-spread/feed/ 0 Veggie Delights: Loaded Nachos http://www.frugalfunfortune.com/2011/10/28/veggie-delights-loaded-nachos/ http://www.frugalfunfortune.com/2011/10/28/veggie-delights-loaded-nachos/#comments Fri, 28 Oct 2011 19:55:48 +0000 Meagan http://www.frugalfunfortune.com/?p=17308

What Veggie Delights is all about: I’m convinced that I can share with you some really amazing meatless dishes that you will love, even if you’re not a Vegetarian!

So I’ve always been ridiculously addicted to Mexican food.  It is SO easy to make Vegetarian-friendly, and the possibilities are endless.  If I were living on my own, I’d probably have Mexican food for dinner every single night.  Unfortunately, my husband likes some variety in our menu plans.  ;)   It at least prevents me from overeating at every meal, though!  (Because this girl knows how to put down some Mexican food…)

I’ve made nachos many a time.  I usually just wing it, grab whatever toppings look good, and make it a create-your-own nachos buffet style.  When I saw this recipe in the October issue of All You magazine, though, I decided to give it a go…and forced myself to stick to the recipe.  Boy am I ever glad I did.  These are the most delicious nachos I have ever had in my life. 

See that big cookie sheet filled with nachos in the picture above?  My husband and I ate every last one of them, split evenly right down the middle.

I LOVE the lemon taste in these.  Next time, I’ll probably use lime.  I’m obsessed with lime.  I use it in just about every meal, whether the recipe calls for it or not.  Tee Hee!

Loaded Nachos Of Deliciousness

Ingredients:

  • tortilla chips
  • olive oil (couple teaspoons)
  • 1 can black beans, rinsed & drained
  • 1/2 lemon
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2-3 small tomatoes, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 teaspoon chili powder
  • salt and pepper
  • shredded cheddar, Colby Jack, or Mexican-style Cheese (about 1 cup)
  • 1/2 avocado, diced
  • sour cream

Directions:

  1. Chop/prep all vegetables.
  2. Set oven to broil.  Preheat.
  3. Warm oil in a skillet.
  4. Add onions.  Cook for a couple minutes until tender.
  5. Add garlic and chili powder.  Cook for another minute until garlic is fragrant.
  6. Add beans and tomatoes.  Cook and stir for a couple more minutes until heated through.
  7. Add cilantro, lemon, and salt/pepper (to taste).  Stir.
  8. Place tortilla chips on a baking sheet.  Arrange in an overlapping single layer.
  9. Spoon cooked mixture on top of the tortilla chips.
  10. Sprinkle cheese on top of chips and bean mixture.  Add about 1/2 to 1 cup, or as much as you’d like.  :)   Some of us are cheese lovers!  {guilty}
  11. Broil in oven for 1 minute.  Do not take your eyes off of it, or you’ll be sorry.  (Ask me how I know.)  I think 30 t0 45 seconds did the trick for me.  Just enough for the cheese to melt nicely.
  12. Sprinkle diced avocado on top.  Top with sour cream.
  13. Gobble it up.  YUM.

What About You:  Do you like nachos?  Think you’ll try this variety?

]]> http://www.frugalfunfortune.com/2011/10/28/veggie-delights-loaded-nachos/feed/ 6 Veggie Delights: MorningStar “Fried Chicken” Salad http://www.frugalfunfortune.com/2011/08/04/veggie-delights-morningstar-fried-chicken-salad/ http://www.frugalfunfortune.com/2011/08/04/veggie-delights-morningstar-fried-chicken-salad/#comments Thu, 04 Aug 2011 14:00:33 +0000 Meagan http://www.frugalfunfortune.com/?p=14674

What Veggie Delights is all about: I’m convinced that I can share with you some really amazing meatless dishes that you will love, even if you’re not a Vegetarian!

Ever since my husband and I moved into my mom and stepdad’s house, things have been quite different in the kitchen.  I haven’t been doing nearly as much cooking.  When I do cook, it’s my tried and true recipes.  Or I just wing it and whip up something super easy.

One of the go-to meals that has become my favorite is a gigantic salad topped with chopped-up pieces of MorningStar chicken patties. I love this meal for many reasons:  it’s yummy, low-calorie, healthy, and even has protein in it.  As nutritious as a vegetable salad is, it’s always missing the protein, which is very important for all of us who are Vegetarians.

You can experiment with your salad and do whatever you’d like with it.  Whatever you decide to do, I highly recommend using the MorningStar Farms chicken patties.  They are so crunchy and tasty.  I just put the patties in the toaster oven and let them cook while I’m chopping up all my veggies for the salad.

In fact, I’ve become very possessive of my MorningStar chicken patties.  My mom had one taste and now frequently wants to have one.  I tell her hands off, since she is a meat-eater and has plenty of other choices.  He He.  ;)

So here’s how I make my salad.  I have it at least twice a week, and it never gets old.

MorningStar “Fried Chicken” Salad:

Ingredients:

Directions:

  1. Heat MorningStar chicken in oven, according to package directions.
  2. Chop up all the ingredients for your salad.
  3. Assemble your salad.
  4. Chop up the “chicken” and add it on top of the salad when it comes out of the oven.
  5. Drizzle the desired amount of dressing on your salad.
  6. Enjoy.  We like to eat ours with a nice loaf of buttered bread from the Publix bakery.

Also, the MorningStar boneless buffalo wings are AMAZING.  They’re a little spicy, though.  If you like buffalo chicken salad, you should try those.  We’ve done that multiple times, and it is simply wonderful.  That’s my hubby’s favorite.

]]> http://www.frugalfunfortune.com/2011/08/04/veggie-delights-morningstar-fried-chicken-salad/feed/ 6 Veggie Delights: Crunchy Quinoa Almond Berry Salad http://www.frugalfunfortune.com/2011/08/01/veggie-delights-crunchy-quinoa-almond-berry-salad/ http://www.frugalfunfortune.com/2011/08/01/veggie-delights-crunchy-quinoa-almond-berry-salad/#comments Mon, 01 Aug 2011 18:00:06 +0000 Meagan http://www.frugalfunfortune.com/?p=14669

What Veggie Delights is all about: I’m convinced that I can share with you some really amazing meatless dishes that you will love, even if you’re not a Vegetarian!

With all the sweet, delicious fruit in-season and on sale this Summer, I’ve definitely been taking advantage of it.  Many of my meals have been smoothies, parfaits, and fruit salads.

I really like this crunchy fruit salad that Oh She Glows came up with, because it adds some protein to the fruit.  My husband and I are always looking for extra ways to get some protein in our diet, so I thought this was perfect for us.

This is honestly THE BEST fruit salad I’ve ever eaten in my entire life.  And that comes with a warning: It is highly addictive.

My husband and I gobbled up every last bit of this protein-packed delight in two seconds flat.  YUM.  I made a few slight changes to the Oh She Glows version, just to accommodate what we had on hand at the house.

Crunchy Quinoa Almond Berry Salad:

Ingredients:

  • 1 package of strawberries, sliced (16 oz)
  • 1 pint blueberries
  • 1 cup blackberries
  • 1/2 cup dry quinoa
  • 1-2 tablespoons maple syrup (to your desired sweetness)
  • juice of half a lime
  • 1 teaspoon balsamic vinegar
  • 1/2 cup almonds, chopped

Directions:

  1. Cook the quinoa according to the package directions.  Use about 1 cup of water to the 1/2 cup of quinoa.  Remember to remove from heat as soon as the spirals open up.  That is the key to cooking quinoa.  You want it crunchy and nutty, not mushy.
  2. While quinoa is cooking, wash your fruit.  Slice the strawberries.  Place all fruit in a big bowl.
  3. Mix up the maple syrup, lime juice, and balsamic vinegar in a small container.
  4. When quinoa is done cooking, fluff it up a bit and let it cool down slightly.
  5. Add quinoa to fruit.  Pour the dressing over the mixture.
  6. Chop up the almonds and sprinkle those over the top of the salad.
  7. Toss one last time.
  8. Enjoy by the spoonful!

What About You: Will you be bold and try some quinoa and fruit salad?  :)   I know quinoa scares some people off since they’ve never heard of it or cooked it.  It’s super easy, delicious, and nutritious, though!

]]> http://www.frugalfunfortune.com/2011/08/01/veggie-delights-crunchy-quinoa-almond-berry-salad/feed/ 6 Veggie Delights: Banana, Chocolate, & Peanut Butter Milkshake http://www.frugalfunfortune.com/2011/07/27/veggie-delights-banana-chocolate-peanut-butter-milkshake/ http://www.frugalfunfortune.com/2011/07/27/veggie-delights-banana-chocolate-peanut-butter-milkshake/#comments Wed, 27 Jul 2011 18:00:10 +0000 Meagan http://www.frugalfunfortune.com/?p=14664

What Veggie Delights is all about: I’m convinced that I can share with you some really amazing meatless dishes that you will love, even if you’re not a Vegetarian!

So I’ve been promising all of you this recipe for quite some time now.  A while back, my husband started eating a spoonful of peanut butter with a glass of milk every morning.

One evening, I had some bananas with peanut butter.  My wheels started turning.  I started thinking of ways I could combine the milk, peanut butter, and bananas together for a delicious and nutrient-packed snack.

What was missing?  Well of course – CHOCOLATE!

So here’s what I came up with…

Banana, Chocolate, & Peanut Butter Milkshake:

Ingredients:

  • 2 cups of milk (I use skim milk)
  • 2 whole frozen bananas
  • 2 tablespoons peanut butter
  • about one cup of ice
  • a generous squeeze of Hershey’s chocolate syrup

Directions:

  1. Measure out 2 cups of milk.
  2. Add the squeeze of Hershey’s syrup.  Stir up the milk and syrup to form chocolate milk.  Add enough chocolate to reach desired “chocolaty-ness”
  3. Place frozen bananas in blender.
  4. Place ice cubes on top of bananas.
  5. Pour chocolate milk over both.
  6. Add the 2 tablespoons of peanut butter.
  7. Blend until smooth.
  8. Enjoy!

A couple of notes:

*As far as bananas are concerned, I just usually freeze the fresh bananas that get too brown on my counter, when I buy them each week.  I usually peel them, cut them in half, and stick 2 whole bananas (4 halves) into a ziplock bag.  Then they’re in the freezer ready to go when I need them.

*You can eyeball the ice cubes.  I have perfected the amount I need by simply looking at the ice cube to banana ratio in my blender.  All the ice does is makes it icy and cold.  I’ve even made it a couple times without the ice, but it’s not nearly as good.

*Feel free to use store-bought chocolate milk.  We just never have that lying around, so I use our regular milk and the chocolate syrup that we always have on-hand for coffee drinks.

*I don’t measure out the peanut butter perfectly anymore, either.  I just grab two spoonfuls and throw them in there.

*Drink it with a quirky straw.  It makes it so much more fun and enjoyable!  ;)

What About You: Think you’ll try it?  Let me know your thoughts if you do!  It’s perfect as a Summer afternoon pick-me-up!

]]> http://www.frugalfunfortune.com/2011/07/27/veggie-delights-banana-chocolate-peanut-butter-milkshake/feed/ 6 Veggie Delights: Delicious Summer Pasta Salad (Guest Post) http://www.frugalfunfortune.com/2011/05/26/veggie-delights-delicious-summer-pasta-salad-guest-post/ http://www.frugalfunfortune.com/2011/05/26/veggie-delights-delicious-summer-pasta-salad-guest-post/#comments Thu, 26 May 2011 21:00:30 +0000 Meagan http://www.frugalfunfortune.com/?p=13133

My friend Anna, who authors Veg Meal Plans, is filling in for me this week on Veggie Delights.  Anna and the rest of her family are Vegetarians.  She strives to cook healthy, Vegetarian meals each week, with a couple Vegan meals mixed in there as well.  She shares her weekly menu and delicious recipes over at Veg Meal Plans.  I love all of Anna’s recipes, and have made many of them myself.  I’m REALLY excited about this recipe.  It looks SO yummy.

I am delighted to be able to share with you this week’s Veggie Delights!  The key to this pasta salad is the dressing. I’ve played around with other ones but this one is the BEST! Ken’s Creamy Balsamic is also good and VEGAN, so you can make this meal vegan. I also love that this recipe can be really, really cheap with sales. The pasta, sun-dried tomatoes, olive oil, peas, and dressing all go on sale regularly.  :)

Delicious Summer Pasta Salad

Serves 4-6

Ingredients:

  • 1 package veggie pasta (I use Ronzoni Garden Delights or Wacky Mac… loving the bow-ties these days)
  • 1/2 package regular pasta (I love using those corkscrews!)
  • 2 teaspoons olive oil (or oil from sun-dried tomatoes)
  • 1 Big handful sun-dried tomatoes, chopped (I’ve used regular and packed in oil. Packed in oil = more calories but also yummier!)
  • 1 small can sliced olives, drained
  • 1 1/2 cups frozen peas
  • fresh shredded Parmesan cheese (optional, I actually like it better without)
  • Balsamic Dressing (I LOVE LOVE LOVE Marzetti Simply Dressed Balsamic!)

Directions:

  1. Cook pasta according to package instructions. Drain and rinse with cold water.
  2. In large bowl, combine pasta with olive oil (I skip this if I’m using sun-dried tomatoes packed in oil and just use a bit of that oil instead)
  3. Add sun-dried tomatoes, olives, frozen peas, and Parmesan cheese (optional).
  4. Refrigerate until serving.
  5. Add dressing when you serve the pasta salad. If you put it on beforehand, the pasta just soaks in the dressing but the flavor goes away, so definitely wait until you are serving it to add the dressing!
  6. Enjoy!

Thanks for sharing, Anna!

What About You: Think you’ll try this one?  I know I will!

]]> http://www.frugalfunfortune.com/2011/05/26/veggie-delights-delicious-summer-pasta-salad-guest-post/feed/ 3 Veggie Delights: Black Bean Soup (Guest Post) http://www.frugalfunfortune.com/2011/05/19/veggie-delights-black-bean-soup-guest-post/ http://www.frugalfunfortune.com/2011/05/19/veggie-delights-black-bean-soup-guest-post/#comments Thu, 19 May 2011 20:50:27 +0000 Meagan http://www.frugalfunfortune.com/?p=12947

As you know, I’ve been extremely busy while trying to pack up my house and move.  I haven’t even had time to cook at all.  We’ve been eating frozen meals, pasta, salads, and sandwiches.  I asked Rachel, from Cooking For My Family, to do a guest recipe for us this week.  She did a guest recipe for me a couple months back, and it was a smashing HIT.  (If you haven’t tried it yet, head over here to get the recipe for black bean tacos with lime).  Without further ado, here is Rachel once again filling in for me with a yummy recipe!

This Black Bean Soup is great for a night when you need something quick but hearty. It usually makes enough for us to eat and then freeze some for leftovers that we can enjoy another night – always a bonus!  It is one of our favorite meals around here any time of year.  Sometimes I will also make up cheese quesadillas to go with it, or even grilled cheese, depending on what we have on hand.

Black Bean Soup
by Rachel L @ Cooking For My Family (http://cookingformyfamily.blogspot.com)

Ingredients:

  • 1 cup salsa
  • 3 cans black beans
  • 2 cups vegetable stock
  • 2 teaspoons garlic powder
  • 1/2 cup carrots, chopped small (optional)
  • 2 tablespoons cilantro (fresh, chopped) (optional)
  • 1 teaspoon lime juice

Directions:

Warm the salsa in your soup pot until a little bubbly.  Then add the black beans and let them heat up.  Next put the stock, garlic powder, and carrots into the pot.  Bring it all to a boil while stirring.  Then reduce heat, cover, and simmer.  Let it cook for 15-20 minutes or until the carrots are soft.

Then, use a hand immersion blender and blend about half of the soup (to thicken), being careful not to splash. You can also do this with a regular blender.  Just be sure to let the soup cool before you blend it, or ladle it out so that you don’t burn yourself.

Next, add the lime juice and stir it in.  If you are using cilantro, add that as well. Sometimes I let it thicken up a bit and cook down more before serving, depending on how much time we have. I often make brown rice on the side and put a little in the bowl before putting my soup on top. You can also add sour cream and/or cheese to the top for a garnish if you want a little extra flavor.  It is delicious that way!

To see other Vegetarian meals that Rachel puts together, be sure to check out the Vegetarian section on her blog!  Thanks for sharing, Rachel!

What About You: Are you a blogger or reader who has a fantastic Vegetarian meal to share?  E-mail it to me, and I will consider highlighting it as a Veggie Delights feature!

]]> http://www.frugalfunfortune.com/2011/05/19/veggie-delights-black-bean-soup-guest-post/feed/ 6 Veggie Delights: Mashed Potato Veggie Enchiladas! http://www.frugalfunfortune.com/2011/05/12/veggie-delights-mashed-potato-veggie-enchiladas/ http://www.frugalfunfortune.com/2011/05/12/veggie-delights-mashed-potato-veggie-enchiladas/#comments Thu, 12 May 2011 22:08:59 +0000 Meagan http://www.frugalfunfortune.com/?p=12779

This is my husband’s absolute favorite Mexican dish I make.  I haven’t made it in ages – I almost kind of forgot about it.  When I pulled out the recipe and cooked it last week, my husband just about jumped up and down with delight.  AND I realized I had never shared it with you!  So here ya go…

It’s very delicious and nutritious, but I’ll go ahead and tell you that it is quite time-consuming.  Not easy and quick, so be sure to save it for a weekend dinner meal.  ;)

Mashed Potato and Roasted Vegetable Enchiladas:

Ingredients:

  • 1/2 head broccoli, cut into small florets
  • 8 oz package of mushrooms, sliced
  • 1 large zucchini, cut into chunks
  • 1 cup chopped chopped carrots
  • 1 small onion or 1/2 large onion
  • 6 small potatoes or 4 large potatoes
  • butter, milk, salt
  • tortillas, corn or flour
  • 1 can enchilada sauce
  • Mexican or Cheddar cheese
  • 2 tablespoons olive oil
  • salt, pepper, garlic powder, cumin, chili powder, and taco seasoning

Directions:

  1. Pre-heat oven to 425 degrees.
  2. Prep/Chop Vegetables.  Spread them on a baking dish.  Sprinkle them with olive oil and salt/pepper.
  3. Cook for about 30 minutes, stirring halfway through cook time.  Remove from oven and reduce oven temperature to 350 degrees.
  4. While vegetables are cooking, make the mashed potatoes.  Peel potatoes and cut into chunks.  Boil until tender.  Mash, add desired amount of butter, milk, and salt.  Blend with a hand blender.
  5. Add desired amount of additional salt, pepper, garlic powder, cumin, chili powder, and taco seasoning to the mashed potatoes.
  6. Mix in the cooked vegetables and 1/4 of the enchilada sauce to the mashed potatoes.
  7. Place spoonfuls of mixture into the center of tortillas, add a sprinkle of cheese, and roll up.
  8. Place all the rolled-up tortillas seam-side down in a casserole dish or baking pan.  Pour remainder of enchilada sauce on top, sprinkle desired amount of cheese on top.
  9. Bake in oven at 350 degrees for about 20 minutes, until heated through.

Serve with sour cream, and maybe some chopped tomatoes, on top.  Enjoy!

What About You: Think you’ll try this?  I hope so!

]]> http://www.frugalfunfortune.com/2011/05/12/veggie-delights-mashed-potato-veggie-enchiladas/feed/ 6 Veggie Delights: Fabulous Zucchini Grinders http://www.frugalfunfortune.com/2011/05/05/veggie-delights-fabulous-zucchini-grinders/ http://www.frugalfunfortune.com/2011/05/05/veggie-delights-fabulous-zucchini-grinders/#comments Thu, 05 May 2011 23:16:47 +0000 Meagan http://www.frugalfunfortune.com/?p=12549

What Veggie Delights is all about: I’m convinced that I can share with you some really amazing meatless dishes that you will love, even if you’re not a Vegetarian!

It’s official.  Kyle and I have decided that this is in our top ten recipes, EASILY. Kyle took one bite and said it was a keeper (which means BIG things, trust me).  In fact, we ended up having this sandwich twice last week.  The first one was way too tasty, so we decided to go ahead and use the leftover zucchini and sauce for another sandwich night.

There are so many things I love about this recipe. It is SO simple, can be whipped up in less than 15 minutes, requires very few ingredients, is remarkably delicious, and actually isn’t too bad on calories except for the bread.  And I really don’t think a meat-eater would miss the meat in this sandwich.  It is SO filling and is a great alternative to the traditional Italian grinder.

Honestly, I was surprised by how great this tasted.  It seemed way too simple.  I was expecting it to be decent, but I was blown away with it.  I’m still at a loss as to why it’s so yummy.  Oh well – I’ll take it!

Hope you enjoy it as much as we did…

Fabulous Zucchini Grinders:

Makes 4 sandwiches

Ingredients:

  • 2 medium zucchini, cubed
  • 1 small onion or half of a large onion, chopped
  • 1 and 1/2 tablespoons butter
  • salt and pepper to taste
  • half jar of marinara sauce (about a cup or so)
  • shredded Italian cheese (parmesan, mozzarella, blend, etc.)
  • French or Italian bread

Directions:

  1. Melt butter in a skillet over medium-high heat.
  2. Add chopped onions.  Saute until slightly softened.
  3. Add cubed zucchini.  Cook, while frequently stirring, until zucchini is cooked golden brown.
  4. Add salt and pepper to taste.
  5. Reduce heat to medium-low and pour the marinara sauce into the pan.  Cook until heated through.
  6. Cut the Italian or French bread into sandwich slices (your preference how you cut it).  Toast the slices in the oven.
  7. Place a handful of shredded cheese on the bottom of the toasted sandwich bread.
  8. Scoop spoonfuls of zucchini marinara sauce on top of that until sandwich is full with filling.
  9. Top with more shredded cheese.
  10. Enjoy!  You’ll need napkins.  ;)

A Few Notes:

  • Depending on how large your onion and zucchini are, you might have to add another half tablespoon of butter at your discretion.
  • I do usually make my own spaghetti sauce from scratch.  But to keep this recipe simple, I went ahead an opted for the jarred marinara sauce.  I used a 7-herb tomato sauce and it worked beautifully.  It made the sandwich burst with flavor.
  • It’s not necessary to add the bottom layer of cheese in the bread.  I just like a lot of cheese, and it prevents the bottom of the bread from getting soggy.
  • We tried French bread the first time, and a 5-grain Italian bread the second time.  The Italian bread worked perfectly.  I sliced the loaf in half lengthwise down the center.  Then I cut those two pieces into two more halves.  I smashed in the soft center of the bread just a bit before toasting.  It left a really nice and large hollow space for the filling to fit in nicely.
  • You can always make your own bread.  I actually prefer homemade bread in my breadmaker.  Again, though, the beauty of this recipe is its simplicity, so I opted for the pre-packaged bread from the Publix bakery.  :)
  • We used a 6-cheese Italian blend shredded cheese.

What About You: Think you’ll give this one a go?  I hope so!  Let me know your thoughts if you do!

]]> http://www.frugalfunfortune.com/2011/05/05/veggie-delights-fabulous-zucchini-grinders/feed/ 15 Veggie Delights: Red Quinoa and Black Bean Veggie Salad http://www.frugalfunfortune.com/2011/04/28/veggie-delights-red-quinoa-and-black-bean-veggie-salad/ http://www.frugalfunfortune.com/2011/04/28/veggie-delights-red-quinoa-and-black-bean-veggie-salad/#comments Fri, 29 Apr 2011 01:35:42 +0000 Meagan http://www.frugalfunfortune.com/?p=12326

This week’s recipe comes from my newest favorite Vegan cooking blog – Oh She Glows. When I saw this recipe, I instantly knew I’d love it. Anything with quinoa, lime, cilantro, or avocado gets my vote immediately. I rarely mix beans with quinoa, so that was different for me. Very delicious and protein-packed to the max.

This is a crisp, cool, and refreshing salad for that Summer day when you need an extra boost of energy.   It’s great to make a double batch of and store in the fridge for lunches all week.  And red quinoa makes things more exciting than regular quinoa.  ;)   I hope you enjoy it as much as I did!

Red Quinoa & Black Bean Vegetables Salad:

Ingredients:

  • 2 cups of cooked black beans (or 1 can)
  • 1 cup of uncooked red quinoa (regular would work fine, too)
  • 1 red bell pepper
  • 2 green onions
  • 1 avocado
  • 1/2 cup cilantro (divided)
  • juice from 1-2 limes
  • 1 garlic clove, minced
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp cumin
  • salt and pepper to taste

Directions:

  1. Rinse the quinoa thoroughly.  Cook according to package directions.  Set aside.
  2. Chop up the bell pepper, green onions, and cilantro.  Cut the avocado into small pieces.
  3. Place cooked quinoa, black beans, bell pepper, green onions, avocado, and half of the cilantro (1/4 cup) in a big bowl.  Toss gently.
  4. Whisk together olive oil, cumin, salt & pepper, the other half cilantro (1/4 cup), lime juice, and minced garlic clove.  Pour over the salad and toss again.
  5. Serve cold or at room temperature.  Both are absolutely delicious.  It goes great with some hot garlic bread on the side.  YUM.

Hope you enjoy!

]]> http://www.frugalfunfortune.com/2011/04/28/veggie-delights-red-quinoa-and-black-bean-veggie-salad/feed/ 0 Veggie Delights: Chickpea Veggie Burgers! http://www.frugalfunfortune.com/2011/04/21/veggie-delights-chickpea-veggie-burgers/ http://www.frugalfunfortune.com/2011/04/21/veggie-delights-chickpea-veggie-burgers/#comments Thu, 21 Apr 2011 23:21:44 +0000 Meagan http://www.frugalfunfortune.com/?p=12088

What Veggie Delights is all about: I’m convinced that I can share with you some really amazing meatless dishes that you will love, even if you’re not a Vegetarian!

I’ve tried quite a few different varieties of homemade Veggie Burgers.  What have I learned?  You have to get it JUST RIGHT…after quite a bit of experimentation.

I had pretty much given up on any type of veggie burger that wasn’t made from black beans. I always had success with black bean burgers, and so I abandoned mission on all other types.  Then my buddy Anna got me pretty darn curious about some supposedly delicious chickpea  burgers. . .

That was it – I gave in.  I had to try them.  :)   I am SO glad I did.

I used quite a variety of spices in mine, and I think it turned out perfectly as far as taste.  I will forewarn you that you want to make these burgers as thin as possible.  They tend to be just a tad mushy on the inside, since they’re baked in the oven rather than fried.  It’s a sacrifice I’m willing to make in order to keep the calories lower.

Besides the slight mushy-ness, they are seriously the most DELICIOUS veggie burgers I’ve ever tried.  My husband loved them, too.   We served them up with some corn on the cob and a mixed side salad.  Oven-roasted potatoes go great with it, too!

Chickpea Veggie Burgers:

Ingredients:

  • 1 can chickpeas (I think mine was 18 oz)
  • 2 eggs
  • 1 cup breadcrumbs
  • 1/2 cup onion
  • 1/2 cup carrots
  • 1/2 cup zucchini
  • 1/2 tsp garlic powder
  • 1 tsp dried parsley
  • 1/2 tsp coriander
  • 1 tsp cumin
  • sprinkle of ground red cayenne pepper
  • desired amount of salt and pepper

Directions:

  1. Finely chop onions, carrots, and zucchini.
  2. Preheat oven to 350 degrees.
  3. Drain and rinse chickpeas.  Dump them into a bowl and mash them.  (I like to use my hands.  When I use a fork or spoon, the individual chickpeas go flying off across the kitchen!)
  4. Add the 2 eggs and all seasonings.  Mix well.
  5. Add in the veggies and breadcrumbs.  Mix well again.
  6. Form little burger patties.  It’s easiest by rolling them into balls and then squashing them down.  Remember – don’t make them too thick!
  7. Place patties on a baking sheet and bake for about 30 minutes, flipping halfway through.
  8. Serve on buns.  Goes great with your typical burger condiments: ketchup, mayo, dressings, onion, lettuce, pickle, tomato, etc.  We ate ours with lettuce, onion, and ketchup.  We also melted cheese on top.  DELISH.

A Couple Notes:

  • This recipe lends itself to LOTS of creativity and experimentation.  Feel free to try out different spices, as well as different types of vegetables!
  • We froze the extra patties and ate them the following week.  They held up really well, and the texture was BETTER than they were straight from the oven.  However, way too much of the flavor was lost in the freezing process.  For this reason, I don’t really recommend freezing these.  Which is fine and dandy in my opinion, because this is a QUICK meal to throw together!

Enjoy!

Thanks for the inspiration, Anna!

]]> http://www.frugalfunfortune.com/2011/04/21/veggie-delights-chickpea-veggie-burgers/feed/ 15 Veggie Delights: Mushroom Marsala Creamy Pasta http://www.frugalfunfortune.com/2011/04/14/veggie-delights-mushroom-marsala-creamy-pasta/ http://www.frugalfunfortune.com/2011/04/14/veggie-delights-mushroom-marsala-creamy-pasta/#comments Thu, 14 Apr 2011 21:10:10 +0000 Meagan http://www.frugalfunfortune.com/?p=11852

What Veggie Delights is all about: I’m convinced that I can share with you some really amazing meatless dishes that you will love, even if you’re not a Vegetarian!

Sometimes you just need a big dish of comfort food to warm your heart. This recipe definitely does the trick.  Yep, I know – it’s full of fat, CREAM included.  I usually avoid whipping cream at all costs, but for some reason I just chose not to care this week.  Sometimes you really just have to live a little and splurge on something.  So I made this pasta dish, and made a decision NOT to feel guilty about it.

It was so delicious, and of course my husband said it was “a keeper.”  I told him I’ve learned that the only dishes he thinks are keepers are the ones that instantly add 20 pounds to my hips.  Oh well, what can you do?

I am a recipe-follower.  I may tweak recipes or find a recipe and switch it up a bit.  I’m not very good without a cookbook-in-hand.  For this meal, though, I just kind of made it on a whim.  I knew I wanted a comfort dish full of cream, marsala wine, and pasta.  I thought of a couple pasta dishes I’ve made in the past and kind of threw them all together.

This is what I came up with…

Mushroom Marsala Creamy Pasta:

Ingredients:

  • One box of pasta (I used corkscrew, because the shape is fun!)
  • 1 Tbsp olive oil
  • 1 Shallot, peeled and diced
  • 8 oz package of sliced mushrooms
  • 1/4 cup marsala wine
  • 1/2 cup whipping cream
  • 1 & 1/2 cups vegetable broth
  • 1/4 cup sun-dried tomatoes, sliced
  • One large handful of fresh, chopped basil
  • salt and pepper
  • Italian shredded cheese

Directions:

  1. Cook pasta.  While pasta is cooking, make the sauce (below)…
  2. Heat olive oil in a large skillet.  Add chopped shallot and cook for a couple of minutes.
  3. Add mushrooms and cook, stirring occasionally, for about 5 to 10 minutes until tender.
  4. Stir in the 1/4 cup wine and boil for about a minute.  Then add vegetable broth and cream.  Heat to boiling then reduce heat to medium-low and cook for a couple minutes, stirring the whole time.
  5. Add salt and pepper to taste.  Add more marsala and/or cream to your liking.  If you add more marsala or cream, continue heating for a couple more minutes.
  6. Chop up sun-dried tomatoes and basil.
  7. Add sauce, sun-dried tomatoes, and basil to the drained pasta.  Mix up well.  Cook over medium-low heat for about a minute.
  8. Serve with a bit of Italian shredded cheese sprinkled on top.  Goes great with some bread and a side salad.  YUM.  Hope you enjoy!!

What About You: In need of a comfort dish this week?

]]> http://www.frugalfunfortune.com/2011/04/14/veggie-delights-mushroom-marsala-creamy-pasta/feed/ 7 Veggie Delights: Pasta With White Bean Sauce! http://www.frugalfunfortune.com/2011/03/31/veggie-delights-pasta-white-bean-sauce/ http://www.frugalfunfortune.com/2011/03/31/veggie-delights-pasta-white-bean-sauce/#comments Fri, 01 Apr 2011 00:15:24 +0000 Meagan http://www.frugalfunfortune.com/?p=11447
What Veggie Delights is all about: I’m convinced that I can share with you some really amazing meatless dishes that you will love, even if you’re not a Vegetarian!

So that picture might make this dish look pretty plain, with just some pasta and a bottle of plain white sauce poured over it.  Believe it or not, though, this recipe is FULL of nutrition! The sauce is made from BEANS, whole wheat flour, and milk.

Many of you endured my somewhat long, and very raw, confessional post a couple days ago.  (And to those of you who commented, I am indebted to you for your kindness and encouragement.)  Somewhere amidst the rambling, I mentioned that I impulsively downloaded a bunch of eBooks.  One of the eBooks I downloaded was the Everything Beans book from Kitchen Stewardship.  Incredible book full of great recipes, for Vegetarians or meat-eaters.  Definitely worth paying for a download.

This recipe stuck out to me, because I had never seen a recipe in which a pasta sauce was made from beans.  Pretty nifty, if you ask me!  So I put it down on the weekly menu and tried it yesterday.  Delicious, to say the least.

Here’s my version of Kitchen Stewardship’s Pasta With White Bean Sauce:

Ingredients:

  • 1 onion, chopped
  • 4 Tbs butter
  • 3 cloves garlic, minced or crushed
  • 4 Tbs whole wheat flour
  • 3 cups milk
  • 1 and 1/2 cups of Monterey Jack shredded cheese
  • 1 can of Great Northern white beans (drained and rinsed)
  • 1 pound of pasta, cooked (any variety you prefer)
  • salt and pepper

Directions:

  1. Blend the white beans in a food processor until a paste forms.  No whole beans should remain.
  2. Melt butter in a medium-sized saucepan on the stove.  Add the chopped onion and garlic.  Saute until onions are tender.
  3. Stir in the flour and a sprinkle of salt and pepper.  Cook for a couple minutes, constantly stirring.
  4. Add the milk.  Cook on medium heat, stirring often, until nice and thickened.  (It probably took about 10 minutes or so).
  5. Add the cheese.
  6. Add the bean paste from the food processor.
  7. Continue heating and stirring, until a unified sauce is formed.  You might have to whisk it just a bit to break up the bean paste into the mixture.  It only took a couple of minutes.
  8. Add more milk if it is too thick for your liking.
  9. Add more salt and pepper to taste.
  10. Serve over cooked pasta.  Fresh bread and salad on the side would be great!  You could definitely add veggies to this pasta, too!  I just kept it simple this time.

I hope you enjoy this one!  I know we certainly did!

What About You: Let me know what you think!  Have you ever heard of using beans as a pasta sauce?

]]> http://www.frugalfunfortune.com/2011/03/31/veggie-delights-pasta-white-bean-sauce/feed/ 15 Veggie Delights: Tex Mex Quinoa Tortilla Wrap http://www.frugalfunfortune.com/2011/03/24/veggie-delights-tex-mex-quinoa-tortilla-wrap/ http://www.frugalfunfortune.com/2011/03/24/veggie-delights-tex-mex-quinoa-tortilla-wrap/#comments Thu, 24 Mar 2011 23:13:58 +0000 Meagan http://www.frugalfunfortune.com/?p=11247

What Veggie Delights is all about: I’m convinced that I can share with you some really amazing meatless dishes that you will love, even if you’re not a Vegetarian!

…And we’re back to a Mexican dish once again.  (Told you I get stuck in ruts too often.  He He.)  I can’t help it.  I just love Mexican food, or anything related to it in the slightest.  :)

I dug through some Vegetarian Times magazines a couple weeks ago and found this gem of a recipe.  Yum yum yum.  I decided to switch it up a bit and make it into a wrap.  Delicious!

You can see the original recipe HERE, but I made a few changes.  It’s SO quick and easy – all cooked in one pot.

Tex Mex Quinoa Tortilla Wrap:

Ingredients:

  • 1 cup canned black bean soup (only one I could find at a regular grocery store was this one)
  • 1 cup salsa
  • 1 cup dry quinoa, thoroughly rinsed and drained
  • 1 and 1/2 cups black beans (about 1 can), rinsed and drained
  • 1 cup frozen, fresh, or canned yellow corn
  • 1/3 cup sliced green onions
  • 1 to 2 Tbsp chopped jalapeno
  • shredded cheese, if desired
  • tortillas
  • salt and pepper to taste
  • 1 tsp cumin

Directions:

  1. Place the soup, HALF of the salsa, the quinoa, cumin, and 1/2 cup water in a medium-sized pot.
  2. Bring mixture to a boil.  Reduce heat, cover, and simmer for about 10 minutes, until most of liquid is absorbed.
  3. Stir in the beans and corn.  Cover again and heat for another 7 to 10 minutes, until all liquid is absorbed.
  4. Remove from heat.
  5. Stir in jalapeno, green onions, remainder of salsa, and salt/pepper to taste.
  6. Serve rolled up in a warm tortilla, with a little bit of cheese and/or sour cream.

Yep – it’s that easy!  :)   We ate ours with some chips and guacamole on the side.  Mmmm.  My fave.

*Note:  Remember that the key to cooking quinoa is to not let it cook for too long.  It will get soggy.  Look for the spirals to open up, and that’s your biggest clue that it’s finished cooking!

What About You: Have you discovered the wonderful world of quinoa yet?

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