Archive for ‘vegetarian’

January 26, 2015

Rosemary Roasted Butternut Squash

Found here: http://allrecipes.com/Recipe/Rosemary-Roasted-Butternut-Squash/

Ingredients (makes 6 servings)

1 butternut squash, peeled and cubed

2 cloves garlic, minced

2 sprigs fresh rosemary, finely chopped

2 tablespoons olive oil, or more to taste

sea salt to taste

ground black pepper to taste

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Mix butternut squash cubes, garlic, rosemary, olive oil, salt, and black pepper until well coated. Spread mixture into a large baking dish.
3. Bake in preheated oven until squash is caramelized and golden brown, 45 to 50 minutes.

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October 26, 2014

Southwest Roasted Corn

Taken from here: http://www.budgetbytes.com/2014/04/southwest-spiced-corn/ Altered to fit diets/family size.

Ingredients
  • 6 ears fresh corn
  • 4.5 Tbsp Earth Balance butter sub, room temperature
  • 1.5 tsp cumin
  • 3/4 tsp chili powder (use more cumin/black pepper while stage 1)
  • 3/8 tsp garlic powder
  • 3/8 tsp salt
  • about 1.5 tsp lime zest
  • 3/8 bunch fresh cilantro (optional-we’ll likely do dried)
Instructions
  1. Preheat the oven to 400 degrees. Place the room temperature butter and spices in a bowl. Use a microplane or a fine holed cheese grater to scrape the thin, green zest from half of the lime and add it to the bowl. Use a fork to whip the butter and spices together. If using fresh, roughly chop the cilantro and stir it into the butter mixture.
  2. Remove the husks and silk from each ear of corn. Tear off four pieces of foil, making sure that each is big enough to tightly wrap around the corn. Smear the butter and spice mixture over the surface of each ear of corn, then wrap tightly in the foil.
  3. Place the seasoned and wrapped ears of corn on a baking sheet and bake in the preheated 400 degree oven for 30 minutes. Allow the corn to sit a few minutes, or until it is cool enough to handle. Squeeze lime juice over the corn before eating, if desired.
October 24, 2014

Roasted Veggies/Fruit

Again inspired by Budget Bytes. http://www.budgetbytes.com/2013/02/natures-candy/ Here’s the ingredients she used:

Ingredients

1 large sweet potato
2 medium apples
2 Tbsp olive oil
½ tsp cinnamon
½ tsp dried basil

Wash, peel, & cube sweet potato. Cube apples. Place into bowl. Add EVOO & spices and toss until well-coated. Spread in a single layer on baking sheet. Roast @400 for ~30min.

Rowan can’t do apples yet, but we could make doubly many sweet potatoes. Or use carrots. Or people in the comments mentioned using pineapples or chickpeas. And then once he’s got apples added back.. oh it’s on. 🙂

October 24, 2014

Roasted Eggplant w/ Tahini

Another interesting recipe from the budget bytes site. http://www.budgetbytes.com/2014/06/roasted-eggplant-lemon-tahini-dressing/ Here’s the ingredients & how we’d need to change it.. it really wouldn’t take much.

Ingredients

1 medium eggplant (about 1⅓ lb.)
2 Tbsp olive oil
Handful fresh cilantro or parsley leaves (we’d probably just go ahead and add the dried spices to the dressing)

DRESSING

3 Tbsp tahini
3 Tbsp water
2 Tbsp lemon juice
¼ tsp garlic powder
¼ tsp cumin
⅛ tsp cayenne pepper (use black pepper, or more cumin, while in Stage 1)
¼ tsp salt

Slice eggplant, brush w/ EVOO, roast @ 400. Mix up the dressing & drizzle it on the cooked veg. Enjoy!

October 24, 2014

Black Bean Quesadillas

http://www.budgetbytes.com/2012/02/hearty-black-bean-quesadillas/ Adapted from here based on what I know my family will eat.

Ingredients

1 (15 oz.) can black beans
1 cup corn kernels
1 clove minced garlic
¼ bunch fresh cilantro (or use flake)
2 cups shredded cheese (some dairy-free for Elliot)
spices
10 taco sized tortillas (corn or flour, depending on who it’s for)

Instructions

1. Drain the can of beans and rinse lightly. Place the beans in a large bowl along with the corn.
2. If using fresh, rinse the cilantro, remove the leaves, and chop roughly. Add the cilantro, garlic, and spices to the bowl with the beans and corn. (Which spices will depend on where Rowan’s at on Feingold.. we’ll use onion powder for sure, since only Elliot will eat actual onions but we like the flavor. Cumin & black pepper will likely go in there while we’re doing Stage 1. Paprika & other peppers will have to wait until we’ve tried them.) Stir until mixed.
3. Set aside a half cup of filling for Elliot (mix with Daiya cheese if desired). In the main bowl, add 2c Sargento 4 Cheese Mex blend and stir until fully mixed.
4. Place a half cup of the filling on one side of each tortilla and fold over. Cook in a skillet on both sides over medium heat until brown and crispy and the cheesy filling has melted.
5. To freeze the quesadillas, simply fill each one and place on a baking sheet lined with parchment paper. Place in the freezer for one hour to solidify the quesadillas and then transfer to a freezer bag. To reheat either microwave (for a soft quesadilla) or cook in a skillet on low heat (make sure to use low heat so that the filling has time to thaw and melt before the outside burns).

October 6, 2014

Chipotle Yam & Zucchini fritters

Found here: http://www.averiecooks.com/2012/09/baked-chipotle-sweet-potato-and-zucchini-fritters.html

Elliot loves all things spicy, so maybe these would work for getting some veggies in us?

1/4 cup unsalted butter, melted (Enjoy Life dairy-free sub)
1 large egg
2 teaspoons chipotle seasoning*
1/2 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
2 tablespoons flour (almond or gluten-free flour blend)*
about 3 cups coarsely grated sweet potato (1 medium to large sweet potato, peeled and grated)
about 2 cups coarsely grated zucchini (1 large or 2 small zucchini)

*for stage 1, we’d have to figure something else out for the seasoning, as no paprika, red pepper, or chili powder. Also, no almond flour.

September 5, 2011

Roasted Cinnamon Chickpeas (& Carrots too)

Found a recipe I’m itching to try. If it turns out well, it’ll give us a healthy sweet snack that’s safe for the little dude. Found on Weelicious.

Roasted Cinnamon Honey Chickpeas (makes about 2 cups)

1 15 oz. Can Garbanzo Beans, drained and rinsed (or 2 cups cooked garbanzo beans)
1/2 Tsp Ground Cinnamon
1 Tbsp Canola or Vegetable Oil
1 Tbsp Honey

1. Preheat oven to 400 F.
2. Place the beans between two paper towels and pat dry, loosening the outer skin of the beans.
3. Remove the outer skins of the beans and pat dry to remove any other excess liquid (removing the outer skin of the beans takes a few minutes, but it’s a great job for getting kids involved).
4. Whisk the cinnamon and oil in a bowl to combine, add the beans stirring to coat and place on a baking sheet.
5. Roast for 40 minutes.
6. Remove the beans from the oven, place in a bowl and toss with 1 tbsp of honey.
7. Place the beans back into the oven and roast an additional 7 minutes.
8. Cool completely and serve.

And, since these are made at the same temp as the chickpeas, I’m going to do them at the same time (as a side for our supper of tuna) and see how it goes.

Roasted Carrot Coins (Serves 4)

4 Medium Carrots, peeled and cut into coins, about 2 cups
1/4 Tsp Paprika
1 Tbsp Olive Oil
1/4 Tsp Kosher Salt

1. Preheat oven to 400 F.
2. Place all of the ingredients on a baking sheet and toss to combine.
3. Roast for 30 minutes.
4. Serve.

July 4, 2011

Pesto Spinach Lasagna

My favorite lasagna has no meat. Crazy. But it does have pesto, and is chock-full of deliciosity. Totally a pain in the booty to prep since I’m kind of lame in the kitchen, and not used to anything that requires steps. This, with all its layering, got its share of grumbles from me. But oh man it tasted yummy after it was done. And the boys even ate it – carnivorous hubby included. I just keep trying to convince myself the layering process is worth it so we can have it again.

Ingredients

serves 8

1 (26-ounce) jar prepared pasta sauce
1 (10-ounce) box lasagna noodles
1 (11-ounce) container pesto (though I’m pretty sure I used two little jars, having not found an 11oz one)
1 (15-ounce) container ricotta cheese
1 (12-ounce) bag baby spinach
1 cup grated Parmesan cheese
16 ounces mozzarella cheese, sliced
1/4 cup water

Directions

Put a spoonful of pasta sauce (about 1/4 cup) into the bottom of your cooker and swirl it around. Add a layer of uncooked lasagna noodles (you’re going to have to break them to make a layer). Smear ricotta cheese and pesto onto the noodles. Add a handful or two of baby spinach, and top with a layer of Parmesan and slice mozzarella cheeses. Repeat layers until you’ve run out of ingredients. The spinach is fluffy, so you may have to squish it down to make it all fit.
Before closing the pot, put 1/4 cup of water into the empty pasta sauce jar and close and shake. Pour this saucy water over the top of everything.
Now cover up and cook on low for 6 hours, or on high for about 3 to 4. You’ll know it’s done when the top layer begins to brown and the cheese is melted and bubbly. It will also pull a bit away from the sides. Taste-test a noodle to check texture.
Uncover, and let it sit for 10 to 15 minutes before serving.