Category:  Vegan Recipe

I owe you an apology. I have made this salad multiple times over the last two years and it is just now making it onto the site. Each time I made it was either for a Christmas or Thanksgiving celebration and as you might imagine, with a house full of people waiting to eat and working on getting everything on the table, snapping photos got pushed to the back burner. So this year I made it a point to throw this together early in the season so that I could share it with you – I couldn’t let another holiday season go by without giving you a chance to get it on your Thanksgiving or Christmas menu! This is pretty much the ultimate holiday salad – mixed greens tossed with roasted butternut squash, dried cranberries, walnuts and Parmesan cheese, and then dressed with a warm apple cider vinaigrette. It has been a huge hit each time I make it and is one of my favorite holiday dishes.

I fell in love with roasted butternut squash a couple of years ago; you all know I’m not a big vegetable fan and never cared much for spaghetti squash, so I steered clear of all other squash as a result. Then one day I was at someone else’s house and mistook roasted butternut squash for roasted sweet potatoes (which I do like), and I tried it. And loved it. An earthy roasted flavor and a mix of salty, sweet, and whatever seasonings you choose to throw in. So a couple of months later when helping my mom plan a Christmas menu I saw this salad and had to try it. The rest, as they say, is history. It’s been on the menu for every holiday since!

We always serve this as a side salad for holiday meals, but this would also make a lovely entree salad if you are having company over for a casual lunch during the fall or winter. It’s hearty and amazingly flavorful. A big bowl of this with some crusty bread and maybe a glass of wine? Perfect lunch.

One year ago: Salted Double Chocolate Peanut Butter Cookies
Two years ago: Perfect Scrambled Eggs

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Yield: 4 servings (entree salad) or 6 to 8 servings (side salad)

Prep Time: 15 minutes | Cook Time: 30 minutes

1 (1 to 1½-lb) butternut squash, peeled and ¾-inch diced
2 tablespoons + ½ cup olive oil, divided
1 tablespoon maple syrup
2 teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
3 tablespoons dried cranberries
¾ cup apple cider (can substitute apple juice)
2 tablespoons apple cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula (or mixed greens), washed and dried
½ cup walnuts, toasted
¾ cup grated Parmesan cheese

1. Preheat oven to 400 degrees F.

2. Place the butternut squash on a sheet pan. Drizzle with 2 tablespoons olive oil, the maple syrup, 1 teaspoon kosher salt and ½ teaspoon black pepper. Toss to evenly coat the butternut squash. Roast for 20 minutes, turning once, until the squash is tender. Add the cranberries to the pan during the last 5 minutes.

3. While the squash is roasting, combine the apple cider, the vinegar and the shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about ¼ cup. Off the heat, whisk in the mustard, ½ cup olive oil, 1 teaspoon kosher salt and ½ teaspoon ground black pepper.

4. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

(Recipe adapted from Barefoot Contessa Back to Basics)

Tags: Apple Cider, Butternut Squash, Christmas, Cranberries – Dried, Maple Syrup, Mustard – Dijon, Parmesan Cheese, Salads, Shallots, Thanksgiving, Walnuts

Brown Eyed Baker

I am a diehard macaroni and cheese fan. Ironically, it wasn’t one of those foods that I begged for as a kid, but have fallen in love with as an adult. Sure, if it was offered to me I ate it, but I never went out of my way to throw a tantrum for a bowl of shells and cheese. However, after discovering the amazing delicious-ness that is homemade macaroni and cheese, my taste buds have never been the same. I have no shortage of macaroni and cheese recipes here on the site, but that doesn’t stop me from trying new ones as they fall into my lap. This one is a really basic baked version, very similar to the Baked Mac n’ Cheese, but using only one type of cheese instead of three. It bakes up thick, cheesy and bubbly with a Ritz cracker crust. Completely irresistible, I tell you.

I got this recipe from my grandma, who was in the midst of giving me a another recipe when she pulled this one out of her box and asked if I liked macaroni and cheese. Hello, do you know me?! I immediately copied down the recipe, which had been cut out of a box of pasta (I have no idea which brand it was). You start with a simple white sauce on the stove consisting of butter, flour and milk, and then melt in the cheese, stir in the pasta, then get it into a casserole dish, top with crushed Ritz crackers and melted butter. Thirty minutes later you have cheesy goodness.

More homemade macaroni and cheese recipes:

Grown Up Mac and Cheese
Mushroom-Herb Macaroni and Cheese
Three-Cheese Baked Macaroni and Cheese

And let it be known that I am not above eating an entire box worth of shells and cheese or easy mac when I’m sick. Sometimes in a dire situation you do what you need to do, and there’s no better time for comfort food than when you’re feeling your worst! But for all of those other times… mmm homemade mac and cheese!

Two years ago: How to Afford Le Creuset on a Budget: Bargain Shopping at its Finest
Four years ago: Peanut Butter Dog Treats

Macaroni & Cheese Casserole

Yield: 6 to 8 servings

Prep Time: 40 minutes | Bake Time: 30 minutes

1 lb. elbow pasta
½ cup (4 ounces) unsalted butter
½ cup all-purpose flour
1 teaspoon onion powder
Salt & pepper, to taste
5 cups milk (whole or 2%)
4 cups (16 ounces) shredded cheddar cheese

For the Topping:
15 Ritz crackers, crushed
1 tablespoon butter, melted

1. Preheat the oven to 350 degrees F.

2. Cook the pasta according to the package directions for al dente. Drain and set aside.

3. In a large saucepan over medium heat, melt the butter. Whisk in the flour, then add the onion powder, salt and pepper. Gradually whisk in the milk. Cook, stirring constantly, until the sauce thickens and the mixture begins to boil. Add the cheese and stir until the cheese is melted. Add the cooked pasta and stir to coat the pasta.

4. Pour the mixture into a 9×13-inch baking dish. Mix together the crushed Ritz crackers and the melted butter until all of the crumbs are moistened, and then sprinkle over the top of the pasta mixture.

5. Bake for 30 minutes, until golden and bubbly. Let stand 10 minutes and serve.

Tags: Pasta, Vegetarian, Vegetarian

Brown Eyed Baker

Behold the absolute, without question, best bowl of chili I have ever had. I’ve had this recipe bookmarked since the January issue of Cook’s Illustrated showed up in my mailbox. It was their “favorite” chili, and included a few “secret” ingredients – things like cocoa powder, molasses and beer. It uses dried chiles ground down to make a chili powder and paste instead of the typical chili powder. And it used chunks of beef instead of ground meat. This was all very unfamiliar ground to my chili palate, but it all sounded so irresistible. It also sounded like some hardcore chili, which I loved the idea of! Through the end of last winter, this spring and summer, the chili never got made. I vowed to myself that October would be THE month for this chili, and I finally made time for it. I am in total love. The best chili, ever. Hands-down. No wonder Cook’s Illustrated declared it their favorite. It’s bursting with flavor, and the meat becomes so tender that it melts in your mouth. I’m fairly certain I will never try another chili recipe again. This is it for me. This is my chili soul mate.

This was my first time ever working with dried chiles, and I wasn’t sure if I would even be able to find them outside out somewhere like Penzeys, but was pleasantly surprised when I found them at my regular supermarket. They were located in the international aisle, under the Hispanic foods.

Using the dried chiles to make a homemade chili powder and paste is one of the things that really sets this recipe apart from many of the other chili recipes I have ever tried. After toasting the ancho chiles, you toss them into a food processor with the arbol chiles, salt, cornmeal, oregano, cocoa powder, and cumin… voila! Chili powder! Then you slowly drizzle in a little chicken broth, and… voila! Chili paste!

This isn’t a fast, whip it up when I get home from work, type of chili. This is a hunker down on a rainy or snowy Saturday and make this for a cozy night in. It’s time-consuming, but if you can make the time for it, it’s absolutely worth every minute. Plus, you could make a big pot on a weekend day and then freeze it in portions for another time and it will be all ready for you!

A quick note on the heat in this chili – I enjoy spicy foods, but not nose running, eyes tearing spicy. The recipe calls for 2 to 4 arbol chiles, and I went with two. For me, it was the perfect level of spiciness – it left me reaching for a glass of water, but not blowing my nose. So with that in mind, adjust the amount of arbol chiles you use accordingly.

Finally… ENJOY!

One year ago: Homemade Cracker Jack

Favorite Chili

Yield: 6 to 8 servings

Prep Time: 45 minutes | Cook Time: 4 hours total

Table salt
½ pound dried pinto beans (about 1 cup), rinsed and picked over
6 dried ancho chiles (about 1¾ ounces), stems and seeds removed, and flesh torn into 1-inch pieces
2-4 dried árbol chiles, stems removed, pods split, seeds removed
3 tablespoons cornmeal
2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons cocoa powder
2½ cups chicken broth, divided
2 medium onions, cut into ¾-inch pieces (about 2 cups)
3 jalapeño peppers, stems and seeds removed, cut into ½-inch pieces
3 tablespoons vegetable oil, divided
4 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes
2 teaspoons light molasses
3½ pounds blade steak, trimmed of gristle and cut into ½-inch pieces
1 (12-ounce) bottle milk lager, such as Budweiser

1. Combine 3 tablespoons salt, 4 quarts (16 cups) water, and beans in a large Dutch oven and bring to a boil over high heat. Remove the pot from heat, cover, and let stand 1 hour. Drain and rinse beans well. Rinse out Dutch oven.

2. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Place ancho chiles in a 12-inch skillet set over medium-high heat; toast, stirring frequently, until flesh is fragrant, 4 to 6 minutes, reducing heat if chiles begin to smoke. Transfer to bowl of a food processor and cool. Do not wash out skillet.

3. Add árbol chiles, cornmeal, oregano, cumin, cocoa, and ½ teaspoon salt to food processor with toasted ancho chiles; process until finely ground, about 2 minutes. With the processor running, very slowly add ½ cup broth until a smooth paste forms, about 45 seconds, scraping down the sides of the bowl as necessary. Transfer the paste to a small bowl. Place the onions in the now-empty processor bowl and pulse until roughly chopped, about four 1-second pulses. Add the jalapeños and pulse until the consistency of chunky salsa, about four 1-second pulses, scraping down the bowl as necessary.

4. Heat 1 tablespoon of vegetable oil in the large Dutch oven over medium-high heat. Add the onion mixture and cook, stirring occasionally, until the moisture has evaporated and the vegetables are softened, 7 to 9 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the chili paste, tomatoes, and molasses; stir until chili paste is thoroughly combined. Add the remaining 2 cups chicken broth and the drained beans; bring to a boil, then reduce heat to a simmer.

5. Meanwhile, heat 1 tablespoon of the vegetable oil in the 12-inch skillet over medium-high heat until shimmering. Pat the beef dry with paper towels and sprinkle with 1 teaspoon salt. Add half of the beef to the skillet and cook until browned on all sides, about 10 minutes. Using a slotted spoon, transfer the meat to the Dutch oven. Pour off any liquid in the skillet into the sink and return to the heat. Add ½ of the bottle of lager to the skillet, scraping the bottom of the pan to loosen any browned bits, and bring to a simmer. Transfer the lager to the Dutch oven. Repeat with the remaining tablespoon of oil, steak, and lager. Once the last addition of lager has been added to the Dutch oven, stir to combine and return the mixture to a simmer.

6. Cover the pot and transfer to the oven. Cook until the meat and beans are fully tender, 1½ to 2 hours. Let the chili stand, uncovered, 10 minutes. Stir well and season to taste with salt.

Note #1: You can substitute a 4-pound chuck-eye roast, well trimmed of fat, for the steak.

Note #2: Wear gloves when working with the dried chiles.

Note #3: If you don’t want to use dried chiles, the anchos and árbols can be replaced with ½ cup chili powder and ¼ to ½ teaspoon cayenne pepper, although the texture of the chili will be slightly compromised.

Note #4: Condiment ideas – diced avocado, chopped red onion, chopped cilantro, lime wedges, sour cream, and shredded cheese.

Note #5: You can make this up to 3 days in advance.

(Recipe adapted from Cook’s Illustrated)

Tags: chili, Main Dishes

Brown Eyed Baker

A handful of years ago I was at a wedding that served a Cream of Potato & Leek soup as part of the meal. It’s one of the most memorable food items I’ve ever had at a wedding… maybe the most memorable. It was delicious – thick and hearty, creamy, and full of flavor. The leeks imparted a mellow flavor reminiscent of an onion, but not nearly as strong or overpowering, and the taste of potato really shined through. I’ve been dreaming of that soup ever since, and keep making mental notes to look for a recipe so I could try to recreate it. Well, it’s been almost five years, so I’d say that my statute of limitations was almost up, and I finally hunkered down to make a version of cream of potato and leek soup. It’s just as delicious as I remember it, and I love that I can now have it anytime at home, without being reduced to just daydreaming about it!

Of all the potato and leek soup recipes that I found I loved this one most for two reasons:

#1: It is creamy; and
#2: There is not any cream in the recipe.

Sounds like a contradiction, doesn’t it? The creamy texture is achieved by adding a slice of dried out bread (torn into pieces) into the soup and then ultimately pureeing everything together in the blender. The flavors blend beautifully and the bread helps to give it a thickness that otherwise would need heavy doses of cream to achieve. I love how healthy that makes this soup!

The original recipe calls for chicken broth, but as a general rule of thumb, I use vegetable broth for any soup or dish that doesn’t include meat to begin with. This has become a habit since my sister became a vegetarian; I like to make sure that if something doesn’t have meat in it then mere broth won’t keep her from eating it. (The one exception to this rule is French Onion Soup!)

Have you ever eaten something at a function that you just can’t stop thinking about?!

One year ago: Butternut Squash Soup
Two years ago: How to Roast Garlic
Three years ago: Wendy’s Copycat Chili
Four years ago: The Perfect Omelet

Creamy Potato & Leek Soup

Yield: 4 servings

Prep Time: 20 minutes | Cook Time: 1 hour

4 medium leeks, white and light-green parts halved lengthwise, washed, and sliced thin (about 4 cups), dark green parts halved, washed, and cut into 2-inch pieces
2 cups vegetable broth
2 cups water
4 tablespoons unsalted butter
1 cup chopped onion
1 teaspoon salt
1 small russet potato (about 6 ounces), peeled, halved lengthwise, and cut into 1/4-inch slices
1 bay leaf
1 (4-inch) sprig fresh thyme or tarragon
1 large slice white sandwich bread, lightly toasted and torn into 1/2-inch pieces
Ground black pepper

1. Bring dark-green leek pieces, broth, and water to boil in large saucepan over high heat. Reduce heat to low, cover, and simmer 20 minutes. Strain broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible; set aside. Discard solids in strainer and rinse out saucepan.

2. Melt butter in now-empty saucepan over medium-low heat. When butter foams, stir in sliced leeks, onion, and salt. Reduce heat to low and cook, stirring frequently, until vegetables are softened, about 10 minutes.

3. Increase heat to high, stir in reserved broth, potato, bay leaf, and herb sprig and bring to boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Add toasted bread and simmer until bread is completely saturated and starts to break down, about 5 minutes.

4. Remove and discard bay leaf and herb sprig. Transfer half of soup to blender and process until smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup. Return soup to saucepan and bring to simmer over medium-low heat; season with salt and pepper to taste. Garnish and serve.

Note #1: If you have an immersion blender, you can use that to puree the soup directly in the pot.

Note #2: Use the lowest setting on your toaster to dry out the bread without overbrowning it.

Note #3: Garnish ideas – garlic croutons, fried leeks, or a dollop of sour cream and sprinkling of chives (shown).

(Recipe adapted from Cook’s Illustrated)

Tags: Leeks, Main Dishes, Potatoes, Soup, vegetarian

Brown Eyed Baker

What better way to follow up a big soup, stew and chili recipe roundup than with a brand new recipe perfect for fall? I have been wanting to try a pumpkin soup for what feels like forever, and finally got around to doing so. When I started poking around for recipe inspiration I saw a lot of similar-sounding recipes with pumpkin and spices, but then I stumbled on this one. It immediately stood out from the others because it included apple as a main ingredient, and I knew without looking at another recipe that this would definitely be my first pumpkin soup recipe. It turned out fabulous – the tartness of the apples were a perfect balance to the pumpkin. Throw in all of the additional ingredients, and this soup is absolutely bursting with flavor.

In addition to the incredible flavor and heartiness of the soup (my mom was impressed by how “hearty” this soup tasted without any protein, noodles, or any extras like that in it), this is one of the quickest soups I have ever made. From the time I unpacked the groceries until I was ladling myself a bowl, less than an hour had passed. Usually soups with this much flavor simmer for hours; being able to whip this up so quickly makes it a perfect weeknight meal, or one for last-minute company.

I tossed some pumpkin seeds on top of the soup, but I also think some dried apple slices would be delicious as well!

One year ago: Beer and Pretzel Soft Caramel Candies
Two years ago: BBQ Chicken Pizza
Three years ago: Apple Hand Pies
Four years ago: Brown Sugar Raisin Bread

Pumpkin Soup with Apple & Spices

Yield: 6 to 8 servings

Prep Time: 15 minutes | Cook Time: 30 minutes

1 tablespoon olive oil
1 small onion, diced
2 Granny Smith apples, peeled, cored and diced
½ teaspoon kosher salt
6 cups vegetable stock
2/3 cups natural (no sugar added) applesauce
½ teaspoon ground white pepper
½ teaspoon ground sage
½ teaspoon dried thyme
¼ teaspoon ground nutmeg
2 (15-ounce) cans pumpkin
¼ cup brown sugar
½ cup cream

1. Heat a Dutch oven or large soup pot over medium heat. Add the olive oil and heat until it shimmers. Add the diced onion, apples and salt. Saute until onions are translucent, about 7 minutes. Add the vegetable stock, applesauce, white pepper, sage, thyme and nutmeg. Bring to a boil and cook until apples are very tender, about 5 more minutes.

2. Add the pumpkin and brown sugar and cook for 10 – 15 minutes over medium heat. Use an immersion blender to blend soup until it’s smooth. (You can also use a blender to blend the soup in batches.) Add the cream to the soup and heat through over very low heat. (You can add more cream or water, if desired, to thin out more.) Remove from heat and serve. Garnish with sliced pumpkin seeds or dried apple slices.

(Recipe adapted from Babble’s The Family Kitchen)

Tags: Apple, Main Dishes, pumpkin, Soup, vegetarian

Brown Eyed Baker

This kugel is the follow-up post to the Honey Cake from yesterday, the two recipes that I contributed to our little Rosh Hashanah dinner celebration (non-Jewish folk that we are). The first time I had ever seen or heard of noodle kugel was while watching an episode of Barefoot Contessa. I don’t remember what else Ina made in that episode, but the kugel definitely struck me. There were noodles, but they were baked in a creamy mixture casserole-style and it was kind of sweet. I honestly didn’t know what to make of it. I was intrigued, but not sure that I would actually like it. I tucked it away inside the foodie portion of my brain for another time. Well, after seeing noodle kugel on a sample Rosh Hashanah menu, I knew I definitely wanted to give it a try after remembering that episode. I am SO glad I did because this one insanely fabulous dish.

I envisioned that this might be a bit like a bread pudding, but it’s even better than that, believe it or not. While assembling it and mixing together the cottage cheese, cream cheese, sour cream, vanilla and eggs, it dawned on me that the mixture was suspiciously similar to a cheesecake batter. I think this is basically a cross between a sweetened baked macaroni and cheese (but firmer, not gooey) and a noodle-laced cheesecake. So in summary, one of the most delicious things I’ve come across in a long, long time.

We originally ate it at room temperature with our dinner, and then busted out some chilled pieces from the refrigerator the next day, and… bam! Dessert! Very, very similar to cheesecake. With noodles The buttery brown sugar and walnut topping is to-die-for. I might even double it next time so it covers most of the top.

I thoroughly enjoyed trying new and different ethnic foods while getting a taste of Rosh Hashana this week. Love exploring new tastes!

Three years ago: Cream of Mushroom Soup
Four years ago: Cinnamon Rolls

Noodle Kugel

(I was originally going to make Ina Garten’s version of this dish, but it involved a water bath, and I wanted to keep things as simple as possible. So I turned to Cook’s Illustrated and, as usual, they did not disappoint.)

Yield: 10 to 12 servings

Prep Time: 30 minutes | Bake Time: 40 to 45 minutes

For the Topping:
4 tablespoons unsalted butter , softened
½ cup dark brown sugar
½ cup chopped walnuts
1 teaspoon ground cinnamon

For the Filling:
3 tablespoons unsalted butter
1 tablespoon salt
1 pound extra-wide egg noodles
2 cups sour cream
2 cups cottage cheese
1 pound cream cheese
2 eggs, plus 2 yolks
½ cup granulated sugar
2 teaspoons vanilla extract
1 cup golden raisins

1. For the Topping: Mash the butter, sugar, walnuts, and cinnamon together in a small bowl, using a rubber spatula; set aside.

2. For the Filling: Preheat the oven to 350 degrees F. Grease a 9×13-inch baking dish (or shallow casserole dish of similar size) with 1 tablespoon of the butter; set aside.

3. Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon salt and the noodles. Cook until almost tender but still a little firm to the bite, about 6 minutes. Drain the noodles, transfer them to a large bowl, and toss with the remaining 2 tablespoons butter. Allow the noodles to cool, tossing them occasionally.

4. Meanwhile, combine the sour cream, cottage cheese, and cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the eggs and yolks, sugar and vanilla; continue to beat until combined, stopping the mixer and scraping down the sides of the bowl with a rubber spatula, as needed.

5. Add the cream cheese mixture and raisins to the cooled noodles; toss to combine. Transfer the mixture to the prepared baking dish. Dot the walnut topping evenly over the noodles.

6. Bake until the noodles on the surface are golden and crispy, 40 to 45 minutes. Allow the kugel to cool for 5 minutes. Serve hot or warm, at room temperature, or refrigerate and serve cold.

(Recipe adapted from Cook’s Illustrated)

Tags: Jewish, Side Dishes

Brown Eyed Baker

This is another recipe from the great arsenal that my grandma has saved over the years. This particular recipe notes that it came from Ann, who is my grandma’s cousin. I love that so many of those old recipes take full advantage of the vast bounty that came out of their gardens. And as anyone who has ever grown zucchini knows, towards the end of summer the zucchini takes off. As a result, my grandma has oodles of zucchini recipes, which I have enjoyed sharing with you throughout the summer. This last one is a delicious fusion of a vegetarian pizza and vegetarian lasagna.

You first start off with a “crust” that is made up of shredded zucchini, eggs and cheese. It bakes up like a thin little souffle.

While it’s in the oven you saute some vegetables and stir in tomato sauce.

Spread that mixture on top of the “crust” and then top with more cheese and give it a final bake.

A delicious cross between a pizza, casserole and lasagna. A great way to get those fresh summer veggies into your next meal. It may not be the prettiest dish to photograph, but it sure is delicious!

One year ago: Lemon Bars
Two years ago: Lemon-Limoncello Cupcakes

Zucchini Pizza Casserole

Yield: 12 servings

Prep Time: 20 minutes | Cook  Time: 30 to 40 minutes

For the “Crust”:
4 cups shredded zucchini
½ teaspoon salt
½ cup shredded cheddar cheese
½ cup shredded mozzarella cheese
2 eggs, lightly beaten

For the Toppings:
1 pound ground beef*
1 cup chopped green pepper
½ chopped onion
2 small cans mushroom stems & pieces
¼ teaspoon garlic powder
¼ teaspoon dried oregano
½ cup shredded mozzarella cheese
½ cup grated Parmesan cheese

1. Preheat oven to 400 degrees F.

2. Sprinkle the shredded zucchini with the salt and let stand for 10 minutes. Drain well until dry (I squeeze my zucchini out in a clean kitchen towel).

3. Stir together the zucchini, shredded cheddar and mozzarella cheeses and the eggs. Once combined, spread the mixture onto the bottom of a 9×13-inch pan. Bake for 20 minutes or until set and golden brown in spots.

4. Meanwhile, brown the ground beef along with the onions and pepper until the beef is cooked through and the vegetables are soft. Stir in the mushrooms, garlic powder and dried oregano. Let simmer together for about 5 minutes. Turn off the heat and stir in the tomato sauce.

5. Spoon the filling onto the prepared zucchini “crust” and top with the shredded mozzarella and Parmesan cheeses. Return to the oven for an additional 10 to 20 minutes, or until the cheese is melted and bubbly.

*Note: Ground beef is optional. It’s in the original recipe, but I made this without it because my sister is a vegetarian. If you do make it with the beef, the filling will be thicker and set up a little more, sort of like a high lasagna.

Tags: Cheddar Cheese, Green Pepper, Main Dishes, Mozzarella Cheese, mushrooms, Onion, Parmesan Cheese, Zucchini

Brown Eyed Baker

I have been scavenging in my grandma’s recipe collection again, and unearthed this beauty a couple of weeks ago. As I mentioned when I posted the Zucchini Pineapple Bread, my grandfather had a large garden that supplied a bounty of fresh vegetables for months upon months during the warm weather. My grandma had all sorts of creative ways for using up all of that great produce, and she has an especially large collection of zucchini recipes. Most likely because zucchini can grow like mad and she had zucchini coming out of her ears! Since I’m not big on vegetables, I am loving experimenting with zucchini in all of these yummy baked goods; eaten like this, I could eat it all day!

Now, I’m going to come right out and address the elephant in the room. Yes, there is Bisquick in this recipe. No, I usually don’t bake with pre-made, processed mixes or ingredients like that. BUT. Yes, there’s a but. When it comes to old-fashioned recipes, I am always willing to bend the rules. Because taste is such a strong connector to memories, when you start playing around with those old recipes, suddenly they don’t evoke the same feel or memory because they don’t taste quite the same. They might taste equally as good, or even better, but just not the same. So when it comes to my grandma’s old recipes, I bend my kitchen rules. Plus, the fact that I don’t use processed foods or ingredients 90% of the time makes me feel okay about doing it occasionally for something special.

(Plus, where would all those wonderful cookies and cream desserts come from without Oreos?  )

So, this is pretty much addicting. Which took me completely by surprise. I haven’t had these since I was a kid, but I couldn’t stop eating once it came out of the oven. It has the consistency of a souffle, filled with zucchini, a little onion, Romano cheese and some herbs and spices. Lots of delicious flavor! You could serve this as a side dish (larger squares) or cut them up into smaller cubes (below) and serve it on an appetizer tray. I personally like the idea of the small squares so that I can keep eating more and not feel bad about it!

One year ago: Red, White & Blue Stained Glass Jello Stars
Two years ago: Almond Macarons Filled with Nutella
Three years ago: Parmesan Chicken
Four years ago:Blueberry Crisp

Zucchini Squares

Yield: 16 large or 24 to 30 small

Prep Time: 15 minutes | Bake Time: 25 to 30 minutes

5 eggs, lightly beaten
½ cup vegetable oil
½ cup grated Romano cheese
2 tablespoons chopped fresh parsley
½ teaspoon salt
½ teaspoon seasoned salt
½ teaspoon dried oregano
¼ teaspoon garlic powder
½ cup finely chopped yellow onion
2 cups Bisquick
3 cups thinly sliced zucchini

1. Preheat oven to 350 degrees F. Grease a 9×13 pan and set aside.

2. In a large bowl whisk together the eggs, oil, Romano cheese, parsley, salts, oregano and garlic powder. Whisk in the onion, and then the Bisquick. With a rubber spatula, gently stir in the sliced zucchini, being careful not to break up the slices. Turn the mixture into the pan and smooth the top.

3. Bake until puffed and golden brown, 25 to 30 minutes. Let cool to warm room temperature before serving.

Alternate title for this post: “Me, trying really hard to eat healthier”.

Over the past six months or so I have been trying to make small, incremental changes to my eating habits. I really have never been one to overeat, but my food choices also never lean toward the “healthful” end of the scale either. I don’t automatically reach for carrots, celery sticks or an apple when I get hungry in the afternoon. Instead, I’d rather have pretzels, a piece of chocolate or a cookie. For lunch, peanut butter & jelly on white bread always sounds better to me than most any other healthy alternative. My healthful choices need to be made consciously and, most times, forcefully. I am envious of people who adore vegetables and will gobble them up enthusiastically. My mom and my sister both love all sorts of veggies; somehow I was born without the vegetable-loving gene. But I am taking steps to re-condition my taste buds.

A big part of my shift in mindset when it comes to food happened when I watched Food, Inc. (you can read my review of it and the ensuing discussion here). While the bulk of the documentary focused on meat production, it opened my eyes to mass production of agriculture in general, overly processed foods, and started me reading everything and anything I could get my hands on about mass agriculture, government involvement, the meat industry, plant-based diets and more.

I have eaten significantly less meat over the last 6 months. Significantlyless. I have been making strides to eat more fresh fruit, more vegetables, whole grains, and less animal products in general (including dairy). At the end of January I did the first week of this Whole Living 28-Day Action Plan. I went vegetarian, gluten-free, dairy-free, sugar-free and caffeine-free. While difficult at first, I was amazed at how great I felt by the end of the week.

Since doing that cleanse, I have been experimenting with different recipes that are vegetarian, include whole grains and lots of vegetables. One day while grocery shopping I went down the Asian aisle and soba noodles caught my eye. I have seen recipes with buckwheat noodles on countless blogs and have always meant to try them, so I grabbed a package with the intent of giving them a go. I figured I might tolerate them, as a “just okay” healthy option once in a while.

Little did I know that I would fall in love with them! They have such a hearty texture and I might even enjoy them more than regular pasta. This stir-fry has become a regular staple in my dinner rotation – it is packed with vegetables, all sorts of healthy ingredients and is incredibly filling. Plus, once you have all of your veggies prepped, it takes less than 15 minutes to throw together. You certainly can’t beat that!

On a side note, I am thinking of chronicling the changes I am making to my diet, my move to become what some call a “flexitarian” (only eating meat very occasionally) and documenting the types of foods I am eating on a daily basis. Would anyone be interested in reading something like that? (I would probably publish those posts over on Unplugged to keep this main site dedicated to recipes.) I would love to hear your thoughts!

One year ago: Chocolate Thumbprint Cookies
Two years ago: Anadama Bread
Three years ago: Chicken Fajita Enchiladas
Four years ago: Cheesy Baked Ziti with Sausage

Soba Noodle Stir-Fry with Spicy Almond Butter Sauce

Yield: 4 servings
Prep Time: 15 minutes | Cook Time: 15 minutes
8 ounces buckwheat soba noodles
1 red bell pepper, seeded and thinly sliced
1 cup shredded cabbage
1 cup broccoli florets
2 garlic cloves, minced
4 teaspoons minced fresh ginger
4 scallions, sliced thinly
½ cup almond slivers
Extra-virgin olive oil
Crushed red pepper flakes (optional)
For the Almond Butter Sauce:
3 tablespoons almond butter
3 tablespoons water
3 tablespoons unseasoned rice vinegar
2 tablespoons soy sauce
1. Bring a large pot of water to a boil and add a pinch of salt and a splash of olive oil. Add the soba noodles and cook until just tender, about 10 minutes. Drain, rinse with water and set aside.
2. In a large sauté pan or wok, heat a splash of olive oil over medium-high heat. Add the cabbage, red pepper and broccoli and sauté for 5 minutes. Add the garlic and ginger and continue to sauté for an additional 1 to 5 minutes, until desired crispness.
3. Remove vegetables from heat, add the noodles, and toss with the scallions, slivered almonds and crushed red pepper flakes, to desired spiciness.
4. To make the sauce, whisk together the almond butter and water until smooth. Then, whisk in the rice vinegar and soy sauce. Pour over the stir fry mixture, and toss to coat. Serve immediately.

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A few weeks ago when I posted the soba noodle stir-fry and mushroom barley risotto with you I shared that I was making some changes in my eating. I have been trying to eat more fruits, vegetables and grains, but more notably than that, I have been making huge cuts in the amount of animal meat that I am eating. As in, virtually none. I haven’t cut meat out completely, as I still eat it from time to time when I go out to eat (although I’ve been choosing vegetable and pasta-based dishes more and more frequently), but at home I can’t remember the last time I prepared it. As a result, I have been doing a lot of trial and error with vegetarian dishes that are hearty enough for lunches and dinners. As I was flipping through my Joy of Cooking book looking for something else, I stumbled across these burgers. My lunches have been much more enjoyable ever since!

I have previously made regular ol’ black bean burgers and then created a spin-off black bean mushroom burger, but this latest creation blows both of those out of the water. Not only do they contain black beans andmushrooms, but there is also brown rice, grated carrots and a few other veggies packed into the burgers. They are hearty, pretty large, and along with the sweet potato fries, keep me full all afternoon, which is great since I struggle with afternoon snacking. I like to eat mine with a dollop of sour cream, and fresh salsa when I have it in the house.

I don’t have much of a recipe when it comes to my sweet potato fries; they are more of a “throw together” type of thing.

I take one sweet potato and slice it up into sticks about ½-inch in diameter…

Then drizzle just a tiny bit of olive oil over them (just enough to lightly coat), and toss with a combination of salt, black pepper, garlic powder and paprika. Spread them out on a baking sheet…

And bake at 450 degrees F until they are browned, flipping them about halfway through.

They are such a satisfying (and healthy!) addition to a meal, and they go extremely well with these veggie bean burgers.

I struggle with lunches filling me enough while still being healthy so I don’t reach for snacks in the afternoon; I could use some help. What are some of your favorite healthy and filling lunches? Thanks for the suggestions!

Two years ago: Old-Fashioned Spice Cake
Three years ago:Pesto Pasta & Chicken

Veggie Bean Burgers

Yield: 6 burgers

Prep Time: 25 minutes | Cook Time: 15 minutes

2 teaspoons olive oil
1 cup chopped onion
4 garlic cloves, minced
½ cup grated carrots
1 teaspoon chili powder
½ teaspoon ground cumin
Two 15½-ounce cans black beans, rinse and drained
2 tablespoons Dijon mustard
2 tablespoons soy sauce
2 tablespoons ketchup
2 tablespoons minced fresh parsley
1½ cups cooked brown rice
1 cup chopped cremini mushrooms
Salt and black pepper, to taste
Pinch of cayenne pepper
1 teaspoon vegetable oil

1. In a large skillet over medium heat, heat the 2 teaspoons of olive oil. Add the onion and garlic and cook, stirring until softened, about 5 to 7 minutes. Reduce the heat to low, add the grated carrots, chili powder and cumin and cook for 5 minutes, stirring occasionally. Remove from the heat and let cool.

2. Meanwhile, in a large bowl mash together the black beans, mustard, soy sauce, ketchup and parsley. Stir in the onion and carrot mixture. Add the cooked brown rice and chopped mushrooms, stirring to combine. Season with salt, pepper and cayenne pepper.

3. For the mixture into six patties. Heat the 1 teaspoon of vegetable oil in a nonstick skillet. Add the burgers and cook over medium-low heat, for 5 to 8 minutes per side, until browned and crisp.

(Recipe adapted from Joy of Cooking)

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Tags: black beans, Brown Rice, Carrots, Cayenne Pepper, Chili Powder, Cumin, Main Dishes, mushrooms, Onion, vegetarian

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This fruit dip is not fancy. It’s not complicated. It doesn’t emit foodie vibes.

It’s easy. And comfortable. And feels like home.

Since I have somehow never posted about this ridiculously awesome dip, I feel like I should do some sort of penance. Feel free to offer suggestions in the comments. In the meantime, let’s talk about this fruit dip. Two ingredients. TWO. Time to whip up? Five minutes. Addiction factor? Plus-10. Basically, everyone needs this in their life. And if you choose to forgo the fruit and just eat it with a spoon? We can be BFF’s.

It’s funny how certain vivid memories stick with you throughout life. The story of this dip is one of them.

I was 15. It was August, a few weeks before the start of the school year. I was going to be a sophomore. As in, no longer a freshman, and the year of my driver’s license! My best friend’s parents hosted a pool party at their house for a bunch of kids and parents. There are two things that I remember from that party: this fruit dip and that by the end of the party I had hit it off with a senior (a SENIOR!) and was already anxiously awaiting his call for a date. The next day, the call came. Cue giddy teenage girl theatrics. Then my parents reminded me that I was still a full seven months away from turning 16, which was when I was allowed to do the whole one-on-one car dating thing. And they were not changing their mind or bending their rule. Cue stomping, pouting, lunatic teenage girl theatrics. Oh, teenage angst. Everything is so dramatic and life-or-death, isn’t it?

I might not have been able to have my date, but I had this dip. When I asked my friend’s mom for the recipe and she gave me two ingredients and said “mix them together”, I was in love. And addicted. Probably better to have fallen for the dip than the senior anyway

One year ago: Mint Chocolate Chip Ice Cream
Two years ago: Cinnamon Raisin Bagels

Fruit Dip

Yield: 8 to 10 servings
Prep Time: 5 minutes
8-ounce package cream cheese, at room temperature
7-ounce jar marshmallow creme
In a bowl, stir together the cream cheese and marshmallow creme until thoroughly combined.
Serve with your favorite fruit.

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We’ve been over my aversion to vegetables many, many times. I don’t really like them all that much. I really try sometimes because I know they’re good for me, but I was the kid who only ate broccoli when there was Cheez Whiz slathered on top (no exaggeration, true story). Those types of icky feelings toward vegetables have stayed with me through adulthood. A bad habit, for sure, and one that I’m not necessarily proud of, but, it’s me. Aside from Cheez Whiz, there is one guaranteed way to get me to eat broccoli… This salad. It certainly doesn’t hurt that there is bacon and cheese involved (does it ever hurt?), and I could eat this all day. My grandma has been making this for family get togethers for as long as I can remember, and I’ve been addicted to it for just as long.

This is really very simple – broccoli, a little chopped onion, bacon, cubed cheddar cheese, and the best dressing ever. I mentioned when I made deviled eggs that any recipe with the combination of mayonnaise, white vinegar and sugar is bound to be good, and I had this specific salad in mind. It’s tangy, sweet and a little creamy. It’s delicious. And did I mention addicting?

I think this is best when you make it, cover it, and throw it in the fridge for a couple of hours. Leftovers the next day are even better!

Three years ago: Cheddar Corn Chowder

Broccoli Salad

Yield: 8 to 10 servings
Prep Time: 20 minutes
2 heads broccoli
½ pound bacon, cooked and crumbled
8 ounces cubed cheddar cheese
1 small onion, finely chopped
1 cup mayonnaise
½ cup granulated sugar
3 tablespoons white vinegar
1. Trim the florets off of the broccoli, cutting large pieces into bite-size pieces, and rinse in a colander.
2. Combine the broccoli, bacon, cheese and onion in a large mixing bowl.
3. In a medium bowl, whisk together the mayonnaise, sugar and vinegar. Pour the dressing over the broccoli mixture and stir until everything is evenly coated.
4. The broccoli salad can be served immediately, but it tastes even better if you cover it and refrigerate it for an hour or two before serving. Leftovers the next day are even better!

Source Browneyebaker