Recent Recipes
A vegetarian twist on a classic soup. I have made this for many of my meat eating friends and they love it! If you are looking for a meat alternative you can always add meatballs. Add them into the soup sooner so they have enough time to warm through.
- olive oil
- 1 cup chopped onion
- 2 cloves minced garlic
- 3/4 cup diced carrots
- 3/4 cup celery
- 1 Tbs oregano
- 1 Tbs basil
- 1 Tbs parsley
- 6 cups vegetable broth
- 3/4 cup ditalini pasta (or other small pasta)
- 1 pkg. vegan meatballs (You can find these is the organic produce section or frozen section)
- 1 5 oz. pkg. spinach
- 1 clove minced garlic
- 2 Tbs lemon juice
- Heat oil in large pot over medium high heat. Add onion and garlic. Saute 5 minutes or until beginning to soften.
- Stir in celery and carrots and cook 5 minutes more or until onion is softened.
- Add spices. Cook 1 minute more.
- Stir in broth and bring to boil.
- Reduce to medium heat. Add pasta and cook at a low boil for 5 minutes (or half the stated directions on the package)
- Add meatballs. Reduce heat to medium low and simmer for 10 minutes.
- Heat 2 Tbsp olive oil in skillet over medium heat. Add remaining garlic. Saute for 5 minutes.
- Add spinach. Cook 3-5 minutes turning constantly so spinach becomes evenly coated and wilted, but still bright in color. Add spinach and lemon juice to soup. Season with salt and pepper.
- 3 frozen uncooked shrimp, thawed and peeled
- 2 Tbsp parsley
- 2 Tbsp chopped shallots
- 2 Tbsp lemon juice
- 1 Tbsp white wine
- 12 oz. Fish (I use Tilapia)
- 1/4 tsp salt
- 1/8 tsp black pepper
- 5 Tbsp bread crumbs
- 2 Tbsp butter
- Preheat oven to 350
- Food process shrimp, parsley, shallots, lemon juice, wine, salt, and pepper.
- Place mixture in small bowl with 3 Tbsp. bread crumbs.
- Pat fillets dry and place in greased 8x8 pan.
- Spoon stuffing mixture over fillets.
- Combine remaining breadcrumbs (2 Tbsp) with butter and sprinkle over filets.
- Bake at 350 for 20-25 minutes.
Mexican Lasagna is a quick and easy entree for guests or just a hungry family. For an added twist serve with salsa, sour cream, guacamole and tortilla chips.
- 2 tsp olive oil
- 1 1/2 cups chopped onion
- 1 lb. zucchini, diced
- 2 tsp cumin
- 1 can diced tomatoes with chiles
- 1 can black beans, rinsed
- 1 can corn, drained
- 1 can mild enchilada sauce
- 1/2 cup cilantro
- 5 (8 in) flour tortilla shells
- 1 1/4 cup shredded cheese
- Preheat oven to 400 degrees
- Heat oil in large skillet over medium heat. Add onion and saute for 5 min.
- Add zucchini and cumin. Saute for 5 minutes or until tender.
- Stir in tomatoes, beans, corn, and enchilada sauce. Remove from heat.
- Stir in cilantro.
- In 3 qt round greased baking sheet layer 1 tortilla. Top with 1 1/2 cups mixture. Sprinkle with 1/4 cup cheese. Repeat 4 times.
- Cover with foil and bake at 400 for 20-25 minutes or until cheese is melted.
Sweet Crepe filling ideas (add sugar, cinnamon or vanilla to batter to make it sweeter): Apple Cinnamon: 1 tbsp butter, 1 apple chopped fine, a pinch of each cinnamon and nutmeg, and 1 tbsp powdered sugar. Cook until apple is soft. Banana and Nutella: Cook Banana in fry pan with butter, cinnamon, and honey until brown. Spread Nutella on crepe. Fill with bananas.
Savory Crepe filling ideas (add your favorite spices to batter): Spinach and Mushroom: Cook sliced mushrooms in pan until dark gray in color. Add spinach to pan and cook until wilted. Top with your favorite spices (try garlic, chives, etc.)
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 2 Tbsp melted butter
- 1 cup flour
- pinch of salt
- Combine wet ingredients into medium sized bowl.
- Slowly add dry ingredients into mix.
- Heat a small lightly oiled fry pan over medium heat.
- Pour a 1/4 cup scoop of batter into pan and quickly swirl around until batter coats the entire pan.
- Cook for about 2 minutes or until crepe starts to pull away from the pan.
- Flip over and cook for 2 more minutes or until golden brown.
- Fill with your favorite savories or sweet foods.
