Tag: vegetarian

Southwest Tofu Scramble

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Delicious Southwest Tofu Scramble
Delicious Southwest Tofu Scramble

Many times when I want to eat lighter and healthier and cut out meat. During these times when I try to eat more cleanly and this is one of the recipes I turn to. It is so good, and filling and best of all I don’t feel bogged down.

  •  Ingredients
    • 1 package of Extra Firm Tofu (Drained well and broken into pieces)
    • 1/2 of a large onion chopped
    • 1 potato cooked peeled and crumbled(I cooked it in the microwave for about 3.5 minutes)
    • 1/4 of a package of Soyrizo
    • 3 large cloves of Garlic chopped finely
    • 2 tablespoons of Extra Virgin Olive Oil
    • 1 tablespoon of ground Tumeric
    • 1 teaspoon of ground cumin
    • 1 teaspoon of Salt
    • 1/4 teaspoon of black pepper
    • 1/2 of a Jalapeno pepper seeded and finely chopped (optional)
  • Directions

Put olive oil in pan with burner on high and add Onions, garlic, jalapeno, salt and fry for about 2 – 3 minutes. Add in cumin and fry additional 30 seconds Add in tofu and potato and stir around integrating it with the onions garlic and spice and add pepper. Cook for about 4-6 minutes with burner still on high until steaming. Add tumeric and stir around to color tofu. Add Soyrizo and cook until hot stirring around to mix with evenly for another 2 minutes. Serve in tortilla with cheese and salsa (for Vegan leave out the cheese)

Making Fresh Pasta

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Fresh Pasta
Fresh Pasta

Making fresh noodles takes some work, especially because you have to make twice the amount since everyone will want to eat much more than if they were dried noodles, but the result is always worth it. I often make them and yes they disappear quickly.

Ingredients

  • 2 cups of all purpose flour
  • 3 eggs
  • 1/4 tsp salt
  • 1 tsp olive oil

Directions

On a large cutting board, pour flour into a pile and use your fingers to poke down in the center and form a crater, so it looks like a volcano. Break eggs one at a time in the crater you formed and use a fork to start mixing the flour with the egg until the flour absorbs the egg and don’t break the side of the flour pile or the egg will run out. After you mixed in the first egg put in the second until all 3 eggs are incorporated. then knead the dough for about 5 minutes until well mixed. Wrap in saran wrap and put in the refrigerator for 30 minutes to rest. If you have a pasta roller (like HomeStart HST5018 Pasta Maker) you can use this to roll the dough.

With Pasta roller: Start at the thickest setting. Cut the dough into thirds and roll one piece through fold and roll through again 4 times. Go down one setting and fold and roll through the pasta maker. Do this 3 more times. Now go down 1 setting at a time folding over before rolling dough but only go through 1 time now till you are down to the thickness you want. Now flour both sides of the pasta sheet and run through the cutter onto a dish and toss in flour.

Without Pasta roller: Separate the dough into thirds. Use a rolling pin to roll the dough out into a sheet on a floured cutting board. Fold over and repeat 7 times. Now roll to thickness you want. Add a lot of flour to the pasta sheet and roll up. Now with a sharp knife cut the end of the roll into the width noodle you want and repeat until the roll is cut. Unroll and toss in flour.

Then cook for 3 – 5 minutes in boiling water. Serve as spaghetti, or in soups, etc.

Strawberry Banana Smoothie

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Sometimes the simple and easy things to make can taste really good and even be good for you. This cold, rich, creamy pick me up, is a way to get some of the daily fruit intake your body needs. I use a convenient little blender that I can put the ingredients in blend, then drink out of the same cup (Nutra Bullet) which makes it really handy and with very little cleanup. Before I got this, I rarely made smoothies because I had to get the blender out, make the smoothie, then clean up the blender and put it all away again. Now I just leave it on the counter make my smoothie rinse off and it is ready to go again. Here is the recipe.

Ingredients

  • 5 strawberries stems removed (less if large).
  • 1 banana peeled
  • 2 or 3 ice cubes. (The smoothie maker above is powerful enough to use whole ice cubes)
  • 1 small container of yogurt (I used strawberry yoplait)
  • 1/4 to 1/3 cup of milk
  • Any Nutritional Supplements you want, if any. (i.e. Protein powder, bee pollen, ginseng powder, etc)

Directions

Add the above ingredients and blend till smooth. It will come out thick and rich and taste awesome.

From Scratch Spaghetti Sauce

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Rich From Scratch Spaghetti Sauce
Rich From Scratch Spaghetti Sauce

If you have the time to make this, you will really be in for a treat, and triple the batch size below, because you will want to have some for later. You can put the extra in a ziploc bag and freeze it or put it in the bottle and store it in the fridge for up to two weeks.

Ingredients:

  • 10 roma (plum) tomatoes – peeled, seeded and crushed
  • 1/2 small onion finely chopped
  • 2 teaspoon minced garlic
  • 1/4 cup olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon pepper flakes
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 pinch cinnamon
  • 1 good pinch of sugar

Directions:

Put tomatoes, onion, garlic, and olive oil, oregano, basil, pepper flakes, salt, black pepper, sugar, and cinnamon into a slow cooker. Cover, and cook 10 to 15 hours on low. For great taste cook it for 10 hours and it will improve up to 15 hours. You don’t want to go much over 15 hours since the flavor will begin to dull.

Chipolte Black Bean Soup

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BackBeanSoup
Chipolte Black Bean Soup

This is a quick, easy to make, Healthy meal. Everyone that has tried it likes it. It can be made to be vegetarian or vegan also.

Ingredients

  • 1 can black beans
  • 2 chipolte peppers chopped finely (from canned chipolte w/adobo sauce)
  • 1/2 onion finely chopped in food processor
  • 1 carrot finely chopped in food processor
  • 4 cloves garlic
  • 1 cup chicken or vegetable stock
  • 2 tbsp olive oil
  • sour cream (optional)

Directions

Add olive oil to sauce pan and over medium heat fry the garlic, onion, and carrot for about 5-7 minutes until soft. Add in chicken or vegetable stock and black beans and chipolte peppers  and simmer for about 30 minutes. Using a stick blender blend the mixture until smooth. Spoon into a serving bowl and put a small dollop of sour cream on top.

Vegetable Stock Secrets

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Rich Vegetable Broth
Rich Vegetable Broth

I have made my own vegetable broth numerous times and after my first few attempts at making it and doing some research, I found out one of the secrets to making the stock is that when you first fry the vegetables briefly you can then add the water and it extracts the goodness from the vegetables much better. This may be a simple thing and makes sense but I still see recipes that just call for simmering without first frying the veggies.

Ingredients

  • 1 onion sliced
  • 2 to 3 stalks celery sliced crosswise
  • 2 to 3 carrots sliced
  • 1 tomato sliced
  • 5 mushrooms sliced
  • 2 cloves garlic sliced
  • 2 to 3 tbsp olive oil
  • 1 tsp salt
  • 1/2 tap pepper fresh ground
  • 1.5 qt water

Directions

Fry vegetables and salt in olive oil for about 10 mins. Then add water and pepper and heat almost to a boil and reduce heat and simmer for about 30 mins to 1 hour. Stain Vegetables from broth and use or freeze.
Recipe From: gastronomy.ddns.net

Jalapeno Wing Sauce

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I like buffalo wing sauce, but I tried the jalapeno wing sauce at Native Grill and I like it as much or better. You can’t buy this in the store and I had a fairly good idea of what the ingredients were from the flavor so I set out to make it myself. Here is what I came up with.

Ingredients

  • 1/4 cup of finely minced onion
  • 2 tbsp pickled jalapeno slices finely minced
  • 2/3 stick of butter
  • 1 whole raw jalapeno, stem removed, finely minced.
  • 4 cloves of garlic finely minced
  • 5 tbsp of the liquid from the jalapeno slices jar

Directions

Put the onion, garlic, and jalapeno into a food processor and chop until finely minced. On medium heat melt the butter and gently fry the  jalapenos, the onoin, and the garlic cloves for 10 minutes in butter, then add jalapeno pickling water. Use this as a wing dipping sauce or toss wings in it. You can also use it as a dipping sauce for anything else you like also.

East Hot Fluffy Dinner Rolls w/Cinnamon Butter

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Hot Fluffy Dinner Roll
Hot Fluffy Dinner Roll

I love the fluffy, soft dinner rolls they serve at Texas Roadhouse restaurant but didn’t want to spend a lot of time making them. I searched around for a recipe that was easy and tasted a lot like the ones at Texas Roadhouse. I tried this one which uses a bread maker for the dough which allows you to load up the bread maker and  come back in a couple of hours, remove the dough and bake it. When served with the cinnamon butter, they taste a lot like the ones they have at the restaurant. Here is the recipe.

Ingredients

Rolls

  • ¼ cup lukewarm water
  • 1 cup lukewarm milk (Vegan option, use plain soy milk)
  • 1 large egg, room temperature
  • 3 tablespoons melted butter, room temperature (Vegan option, use margarine)
  • ¼ cup sugar
  • 4 cups all-purpose flour
  • 1 teaspoon garlic salt
  • 1 envelope (.25 oz) active dry yeast
  • ¼ cup melted butter for basting rolls

Cinnamon Butter

  • 4 tblsp of Butter (Vegan option, use margarine)
  • 1 tblsp Sugar
  • 1/2 tsp of cinnamon

Directions

Pour all liquid dinner roll ingredients into the bread maker. Add the dry ingredients (except the yeast) to a bowl and mix then add to the bread maker. Now add the yeast on top of the dry ingredients so it is not in the liquid. Start your bread maker on the dough setting (you can also put on delay setting if you are want it to be ready later). When the dough cycle is complete, remove and roll out on a floured cutting board into a sheet and using a pizza cutter cut into 16 even squares. Put these on a baking sheet. You can use parchment paper on it if you’d like. Then put the baking sheets into a oven with a bowl of hot steaming water to rise until doubled or tripled. Then bake in a 350 degree oven for about 15 minutes until slightly browned. To make sure the outside stays soft when putting them into the oven throw 1/4 cup of water in the bottom of the hot oven to add moisture. Coat with butter when removed from the oven and serve.

Luscious Green Corn Tamales

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tamale

Living in the Southwest I have tasted some of the best green corn tamales but I want to have a supply on hand when I get a craving for one, so I make these and devour as many as possible and freeze the rest for the next time I get an urge for these.

Masa

  • 2 cups instant masa harina flour
  • 2 cups corn, fresh roasted and cut off the ear
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2/3 cup Vegetable Shortening & butter(softened butter or vegan substitute)
  • 1/4 cup evap milk
  • 1 3/4 cup of water
  • 1 tablespoon vegetable broth powder

Filling

  • 2 tablespoons of butter
  • 2 roasted/peeled/seeded jalapenos
  • 2 roasted/peeled/seeded publano chili
  • 1.5 – 2 cups of Mixed Chedar & Pepper Jack (Or Vegan cheese substitute)
  • 1 – 1.5 cups of corn
  • 1 teaspoons cumin
  • 1/2 teaspoons black pepper

Directions

Mix Masa ingredients together and make Masa. Roasting corn and Jalapeno and Publano chilles. Seed and peal chili peppers and chop. Mix all filling ingredients together. Coat inside of a corn husk with masa and add a good tablespoon of filling. Roll this up so masa surrounds filling and steam for 30 minutes.

 

3 Pepper Hot Sauce

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habernaroPepper

I like to experiment with different hot sauce recipes. I have a few favorite recipes and this one has good balanced flavor and not just heat. You can experiment with the balance of flavor and heat by adding more or less Habanero peppers.

  •  Ingredients
    • 1/2 Red Bell Pepper Seeded
    • 4 whole Habenaro peppers
    • 1 whole Fresno pepper
    • 1/2 Med size onion
    • 1 Carrot pealed, cut into about 6-8 pieces
    • 4 cloves garlic
    • 1 small bunch of celantro (about equiv 1 tablespoon chopped)
    • 1 tablespoon salt
    • 2 tablespoons white vinegar
    • 1/2 teaspoon cumin
    • 1/4 teaspoon oregano
  • Directions

Boil onion, peppers, celantro, carrot, garlic for 20 minutes in enough water to cover in a small pan. Remove the ingredients from the boiling water and add to food processor along with salt, vinegar, cumin, and oregano. Grind into a paste. Then add in enough of the boiling water to make to the desired consistency. Bottle and use.