BREAKFAST SWEET POTATO TACOS

BREAKFAST SWEET POTATO TACOS

From MACHEESMO.COM seves 4

INGREDIENTS
8 corn tortillas                                                       (I always use flour tortillas)
1 sweet potato, peeled and shredded
1 red chili, seeded and chopped
1 tsp cumin seeds
2 tablespoons olive oil 
4 large eggs, scrambled
4 ounces pepper jack cheese, grated
1/2 cup sour cream
1 lime, juice only
Tomatillo salsa
Fresh cilantro
salt and pepper


INSTRUCTIONS
Grating the potato makes it perfect for a taco filling.  It also means that it will cook very quickly.  

Add the grated potato filling to a large skillet with a drizzle of oil, some diced red chili, and some cumin seeds.  I like to use the whole cumin seeds.  Just toss them in!

A pinch of salt and pepper isn't a bad idea either.

This will cook quickly...definitly under five minutes over medium heat.  Whatever you do, don't overcook it or it will turn to mush!

Meanwhile, you'll want to cook some eggs to make this really a breakfast taco.  I just scrambled up a few eggs and cooked them in a small skillet over medium heat until they were fluffy and just cooked. 

I try to pull the eggs when they are slightly undercooked because they will keep cooking once they are off the heat.  

While this stuff is cooking you can prep the other parts of the taco.  I just used some jarred tomatillo salsa and stirred some lime juice into sour cream as a quick drizzle-topping. 
Then lay out your tortillas and sprinkle on some cheese.  Bake these for a few minutes at 350 degrees to warm the tortillas and melt the cheese.

Then it's just a matter of building.

Pile on some sweet potato mix, some eggs, salsa, more cheese, a drizzle of the sour cream mixture, fresh cilantro, and a pinch of salt and pepper.  

Chow down.

I'm always looking for ways to slip more vegetables into my diet (particularly at breakfast).  I added some left over spinach and some black beans.  I can feel good about that!  Bonus: They are really filling and leave me satisfied for hours.  And they are very pretty to serve!

VEGETABLE-BARLEY POTPIES

VEGETABLE-BARLEY POTPIES

from MEATLESS COOKBOOK by Martha Stewart serves 4

Filled with a hearty mix of mushrooms, barley, and white beans, these potpies are just as satisfying as more traditional chicken versions.  Phyllo dough offers a quicker - and delectably flaky - alternative to a pate brisee top.

INGREDIENTS
2 tablespoons extra virgin olive oil, plus more for brushing
1 onion, finely diced

2 carrots, thinly sliced
4 ounces shiitake mushrooms, stemmed and thinly sliced
1/4 cup dry white wine
1 1/2 cups cooked pearl barley
2 cups cooked white beans, drained and rinsed
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
6 sheets frozen phyllo dough, preferably whole wheat, thawed
Sea salt, for sprinkling

INSTRUCTIONS
1. Heat olive oil in a large skillet over medium.  Saute onion, carrots and mushrooms until tender, stirring frequently, 6 to 8 minutes.  Add win; cook, stirring up browned bits, until almost all the wine has evaporated.
2. Combine barley and beans in a large pot. Whisk flour into stock and add to pot.  Bring to a boil and cook, stirring, until slightly thickened.  Remove from heat.  Stir in parsley and let cool slightly.  
3. Preheat oven to 425 degrees.  Using a 12-ounce ramekin as a guide, cut out 4 rounds from phyllo; keep covered with a damp paper towel.  Spoon barley mixture into 4 ramekins.  Brush each cut sheet with oil and place on top of filled ramekin.  Cut vents into tops.  Sprinkle with sea salt and reserved parsley.
4. Transfer to a rimmed baking sheet and bake until tops are golden and filling is bubbling, about 30 minutes.  Let cool slightly before serving.

This was fairly easy to make.  I have never worked with phyllo dough - but it was great!  I also added some veggies that I had left over - some asparagus and broccoli.  And I added some red pepper flakes - cause I like to spice things up! 

GRILLED SEA SCALLOPS WITH SPICY GINGER AIOLI

GRILLED SEA SCALLOPS WITH SPICY GINGER AIOLI

from Weight Watchers - 4 points value - 4 servings

Ingredients
2 Tbsp reduced-calorie mayonnaise
1 1/2 tsp sriracha chili sauce
1/2 tsp sesame oil
1/2 tsp fresh ginger root, minced
1/4 tsp minced garlic
1/4 tsp rice wine vinegar
1 pound uncooked scallops, sea variety, rinsed and dried
4 sprays cooking spray
1/4 tsp kosher salt
2 Tbsp fresh cilantro, minced
4 cups packaged coleslaw mix, shredded cabbage and carrots

Instructions
In a small bowl, combine mayonnaise, sriracha, oil, ginger, garlic and vinegar; set aside.

Off heat, coat a gas grill or grill pan with cooking spray; heat over high heat.  Coat both sides of scallops with cooking spray; season with salt.  Grill scallops until grill marks are evident and scallops are cooked through, about 2 to 3 minutes per side.  Serve scallops over slaw mix, topped with sauce and garnished with cilantro.  Yields about 3 1/2 ounces scallops, 1 cup slaw mix and about 2 1/4 teaspoons sauce per serving.  

Loved this dish!  I'm not too fond of cilantro, so I left it off, and doubled the garlic in the aioli, but other than that, made as is.  I've never cooked scallops before, and was surprised at how easy and quick it is!  Will definitely be adding this on a regular basis!
GRADE: A

CHICKPEA & SPINACH STEW

CHICKPEA & SPINACH STEW
from Weight Watchers - 6 points value - serves 6 - yields about 1 1/4 cups per serving

A hearty meatless meal.  Enjoy on its own or served over whole wheat couscous or brown rice. 

Ingredients 

Chickpea & Spinach Stew

2 tsp olive oil, extra virgin 
2 small uncooked onions, chopped 
1 tsp table salt, divided 
2 cloves medium garlic, minced                                   (I used jarred minced garlic) 
2 tsp ground cumin 
1 tsp ground ginger 
15 oz canned diced tomatoes, undrained 
45 oz canned chickpeas, rinsed and drained                (I used 2 15 oz cans of chickpeas) 
10 oz fresh spinach, baby leaves                                  (I used 16 oz fresh spinach) 
2 Tbsp water 
1 Tbsp fresh lemon juice 
1/4 cup cilantro, fresh & chopped (skipped) 

Instructions 
1. Heat oil in a large nonstick skillet, over medium-low heat. Add onion and 1/2 tsp salt; cook, stirring frequently, until softened, about 10 minutes. Stir in garlic, cumin, and ginger; cook for one minute. Add tomatoes and their juice, and chickpeas; stir to combine and mash chickpeas slightly with a potato masher. 
2. Using tongs, toss in spinach and sprinkle mixture with water; cook, covered, until spinach is wilted, tossing mixture once half-way through, abou 5-10 minutes. Stir in lemon juice, cilantro and remaining 1/2 tsp salt.

This is a truly delicious recipe and very easy and quick to put together.  I used two cans of chickpeas instead of three to make a smaller batch with no noticeable problem.  Satisfying and very healthy on a chilly autumn day.  I also added some cayenne pepper which added a little kick!

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SPAGHETTI SQUASH PRIMAVERA

SPAGHETTI SQUASH PRIMAVERA
from allrecipes.com - serves 6

The flesh of spaghetti squash comes out in long strands, very much resembling the noodles for which it is named.  In this recipe the "noodles" are tossed with vegetables and feta cheese.  You can substitute different vegetables, but be sure to use ones that have contrasting colors.

Ingredients
1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives                         (I skipped)
2 tablespoons chopped fresh basil

Directions
1. Preheat oven to 350 degrees.  Lightly grease a baking sheet.
2. Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance.  Remove squash from oven and set aside to cool enough to be easily handled.  
3. Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender.  Add garlic; cook and stir until fragrant, 2 to 3 minutes.  Stir in tomatoes and cook until tomatoes are warmed through.
4. Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl.  Toss with the vegetables, feta cheese, olives, and basil.  Serve warm.

I really liked this new way to enjoy spaghetti squash.  I did do some things differently.  I microwaved the squash, both halves on a paper plate, skin side down for  5 minutes, and open side covered with a paper towel for 6 minutes, and it was done perfectly.  Using suggestions from others, I sautéed some red pepper with the onion.  Tossed it together and tried to save enough leftovers for the next day lunch. It was delicious!
GRADE: A

HEALTHY MAC AND CHEESE

HEALTHY MAC AND CHEESE
Author: Pinch of Yum

HEALTHY MAC & CHEESE

Serves 4 - 1 cup per serving

INGREDIENTS
2 cups uncooked elbow macaroni 
1 tablespoon  butter
1 small onion                                                         (I skipped the onion)
1 small butternut squash (4-5 cups cubed)
5 cups chicken or vegetable broth
3/4 cup milk
1 teaspoon salt
2/3 cup shredded cheese - Gruyere
parsley for topping
salt and pepper to taste

INSTRUCTIONS
1. Cook the macaroni according package directions.  Drain and set aside.  Heat the butter in a large skillet over medium low heat.  Cut the onion into thin rings and add to the butter in the pan, sautéing over low heat until fragrant and golden, about 20 minutes.
2.Meanwhile, remove the skin and the seeds from the squash.  Cut the flesh into small cubes.  Bring the broth to a boil and add the squash.  Cook for 5-7 minutes or until fork tender.  Drain, reserving 1/2 cup broth, and transfer squash to the blender.  Add the onions, milk, salt, and reserved broth and puree until completely smooth and creamy.  This should yield about 4 cups sauce.
3. Pour the pureed sauce over the cooked noodles and add the shredded cheese.  Stir to melt the cheese; add water or milk to adjust consistency as needed.  Serve with parsley, salt, and pepper to taste.  

This recipe is excellent!  At first I was a bit worried because I wasn't sure about the butternut squash and cheese combo.  Between the silky butternut squash that's cooked until its fall-apart tender in broth, and freshly shredded Gruyere that's melted into the sauce, you will not believe how creamy this mac and cheese recipe is.  And so sweet, too!  Not obnoxious, I'm eating dessert for dinner sweet, but, like, vegetable sweet.  If you are in a hurry, Bird's eye makes a microwaveable butternut squash to save time.
GRADE: A

BEANS-AND-GREENS TACOS WITH GOAT CHEESE

BEANS-AND-GREENS TACOS WITH GOAT CHEESE

Cookbook: MEATLESS from the kitchens of Martha Stewart Living - Serves 4

Rethink taco night; Here, lightly toasted corn tortillas are filled with sautéed chard, red onions, and white beans and topped with crumbled goat cheese and cilantro.  Vary the recipe by using other greens such as kale, spinach, or escarole, or swapping in black beans or pinto beans for the cannellini.  

Beans & Greens Tacos

3 tablespoons olive oil
2 red onions, sliced into 1/4 inch rounds           (I only used 1/4 of an onion)
5 garlic cloves, thinly sliced                               (I used minced garlic in a jar)
1 pound Swiss chard, stems and ribs removed, 
        leaves washed well and coarsely chopped
1 cup cooked cannellini beans, drained and rinsed
1/2 cup vegetable stock, preferably homemade (from the store - not homemade)
Course salt and freshly ground pepper
8 white-corn tortillas (8-inch size)                      (wheat tortillas)
1/3 cup crumbled fresh goat chees (2 ounces)    (crumbled  Feta)
Cilantro sprigs, for serving                                 (skipped)

1. Heat olive oil in a large high-sided skillet over medium.  Cook onions until soft, stirring frequently, about 6 minutes.  Add garlic, and cook, stirring, 1 minute.  Stir in Chard, beans, and stock.  Cook until greens are wilted and beans are warmed through, about 4 minutes.  Season with salt and pepper.  

2. Using tongs, hold each tortilla directly over a gas flame, turning, until heated through, about 5 seconds.  (Alternatively, wrap tortillas in parchment, then foil, and warm in a 350 degree oven.)  Spoon chard mixture onto tortillas, dividing evenly.  Top with cheese and cilantro and serve.  

Delicious!  I didn't chop the Swiss Chard, so even though it wilted down, it was still pretty big pieces.  I also didn't heat the tortillas over a flame - I popped them in the toaster!  I had thought that salsa would be good with this - but it really doesn't need anything more.  I used whole wheat tortillas instead of corn because I personally think the corn tortillas are quite dry.  I noticed this was a gluten free recipe.
GRADE: A-

COCONUT CURRY TOFU

WHERE DOES CURRY COME FROM?

COCONUT CURRY TOFU

From allrecipes.com, submitted by Kathy Collins

Ingredients:
2 bunches green onions                                  (I used a yellow onion)
1 can light coconut milk                                 (Spicy Nothings Coconut Curry Simmer Sauce)
1/4 cup soy sauce, divided
1/2 teaspoon brown sugar
1 1/2 teaspoon curry powder
1 teaspoon minced fresh ginger                      (I used dry ginger)
2 teaspoon chile paste                                     (Huy Fong Foods Chili Garlic Sauce)
1 pound firm tofu, cut into 3/4 inch cubes      (I didn't notice this, so I mashed the tofu)
4 roma tomatoes, chopped                              (I used 5 garden tomatoes)
1 yellow bell pepper, thinly sliced
4 ounces fresh mushrooms, chopped
1/4 cup chopped fresh basil                            (I used dry basil)
4 cups chopped bok choy
salt to taste

Directions:
1. Remove white parts of green onions, and finely chop.  Chop greens into 2 inch pieces.
2. In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste.  Bring to a boil.
3. Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet.  Cover and cook for 5 minutes, stirring occasionally.  Mix in basil and bok choy.  Season with salt and remaining soy sauce.  Continue cooking 5 minutes, or until vegetables are tender but crisp.  Garnish with remaining green onion.  

This exotic dish is easy to make, and blends the exciting flavors of ginger and chili paste with fresh vegetables in a creamy coconut milk base.  I wish I had chopped the tofu into cubes - I actually didn't see the instructions to cut into pieces, so I mashed it - didn't turn out as pretty.  When I chopped the bok choy, I also used the green leaves, which added color to the dish.  Next time I will add pea pods, and green and red pepper.  The flavor was excellent.  Served over Soba Noodles (traditional style buckwheat and wheat flour noodles with a nutty taste).  Also had watermelon.
GRADE: B+

ZUCCHINI-RIBBON LASAGNA

Zucchini-Ribbon Lasagna from the kitchens of Martha Stewart MEATLESS

serves 9

FOR THE SAUCE
1 can whole peeled plum tomatoes, with juice         I used Italian peeled tomatoes
< 2 tablespoons olive oil                                              I used grape-seed oil
1 small onion, finely chopped
1/4 teaspoon crushed red pepper flakes
12 ounces firm tofu, drained and pressed
2 tablespoons chopped fresh oregano leaves           I used dried oregano
course salt

FOR THE LASAGNA
2 zucchini, ends trimmed
1 cup part-skim ricotta cheese                                  I used regular ricotta cheese
1/4 teaspoon olive oil                                                skipped
freshly ground pepper

 1. Make the sauce: Pulse tomatoes with their juice in a food processor until finely chopped.  Heat olive oil in a large straight-sided skillet over medium.  Cook onion and red pepper flakes, stirring occasionally, until onion is softened, about 8 minutes.  Add tomatoes; bring to a boil.  Reduce heat and simmer until thickened, about 20 minutes.  Coarsely crumble tofu and stir into sauce with chopped oregano; season with salt.  Let cool.
2. Make the lasagna: Preheat oven to 375 degrees.  Slice zucchini lengthwise into thin strips (about 1/8 inch thick) using a mandoline or a sharp knife.  Place 5 or 6 zucchini slices, overlapping slightly, in the bottom of an 8-inch square baking dish.  Top with 1 cup sauce.  Dot evenly with 1/4 cup cheese.  Repeat twice with zucchini, remaining sauce, and 1/2 cup cheese.  Top with remaining zucchini; brush with the olive oil.  Dot with remaining 1/4 cup cheese, and season with pepper.  Bake, uncovered, until lasagna bubbles and top browns, 50 to 60 minutes.  Let stand 10 minutes before serving. 



I also added Barilla lasagna pasta (no-boil) in my layers.  I think this would be just as good without the tofu.  It might be interesting to add fresh spinach too.  I would say the lasagna was very good.  Served with garlic bread and a salad.
GRADE: B

TACO BURGERS

Welcome!  This is my very first post!  

As I mentioned above, I have been forced to learn vegetarian cooking because my daughter has gone meatless.  This does not mean that I will not partake as a carnivore!  But in trying to be a good parent, I have to be sure my family is eating healthy and getting enough daily protein.  And you can be sure that when I eat out, I will be ordering a nice, juicy, rare steak!

For my first attempt, I thought I would try "Taco Burgers" from Happy Herbivore Cookbook by Lindsay S. Nixon.  Here is the recipe:

TACO BURGERS

1 15-oz can black beans, drained and rinsed                                                         

1 15-oz can kidney beans, drained and rinsed   (I used white kidney beans)     

1 taco seasoning packet                                     (I used 1/4 c salsa)

1/4 c ketchup or tomato sauce                           (skipped - used salsa)                 

2 tbsp prepared yellow mustard                                                                             

2 tbsp Vegan mayo or plain vegan yogurt    (I used lowfat Hellmanns mayo)

2/3 c instant oats                                                                                                     

8 buns or corn tortillas                                       (I used whole wheat hamburger buns)                          

toppings                                                     (cheese, onion, avocado, salsa & jalopenos)                  

Preheat oven to 400 degrees.  Line a cookie sheet with parchment paper and set aside.  In a mixing bowl, mash beans with a fork until mostly pureed but still some half bean parts are left.  Stir in seasoning, ketchup, mustard, and mayo, and stir until well combined, then mix in oats.  Divide mixture into eight equal portions and shape into patties.  (They might feel a little wet, but they're fine.  Rinse off your hands frequently while shaping the patties.)  Bake patties for 10 minutes, flip them over, and bake for another 5-7 minutes or until lightly crusty on the outside.  Slap into a bun or tortilla with choice toppings.  

The first thing I noticed is that most of her recipes are not only vegetarian, but also vegan.  So you will see that I substitute anything 'vegan' with the regular product.

I did not have parchment paper, so I used foil - which didn't work too well.  The burgers were so liquidy that I couldn't shape them into patties and just spooned them onto the foil.  I added an extra 5 minutes to the first side so they were easier to flip - but they really didn't hold together to well.  Then I added another 8 minutes to the 2nd side and it still turned into hash instead of a patty.

Upon seeking out other bean burger recipes, I believe the recipe should add an egg and some bread crumbs to hold the burger together.  I will try the recipe again with added ingredients and post how it turns out.  I do want to note that the burgers really smelled good!  And I melted cheese on top (which helped in solidifying the shape).  Finally, adding raw onion, avocado slices, salsa and jalopenos really made the meal!  They were definitely messy - but also yummy!  Served cantaloupe as a side.    

GRADE: C

I just had to include some pictures of my beautiful niece!  Pictures by Catha Lin