Everything about this casserole was tasty. The sauce was very rich because I used tomato paste rather than the traditional tomato sauce, and the cocoa added so much flavour. The bean mixture was very filling, and the olives on top added the perfect amount of saltiness. I'm not sure how authentic this casserole is, but it is definitely delicious!
Bean Mixture
1 yellow bell pepper, finely diced
1 onion, finely diced
1 garlic clove, minced
1 tsp cumin
½ tsp salt
1 19oz can black beans, rinsed and drained
Sauce
1 5.5oz can tomato paste
1 cup water
1 tsp cocoa powder
2 tsp chilli powder
½ tsp cumin
½ tsp salt
A pinch of cinnamon
Other
3 whole wheat tortillas
1 cup cheddar cheese
About 10 Kalamata Olives, pitted and chopped (optional)
Preheat oven to 425 degrees.
In a frying pan heated to medium high, sautee pepper, onion, garlic, cumin and salt in a little bit of olive oil until onions are translucent. Add black beans. Continue cooking for another couple of minutes.
While the onion and pepper is sautéing, combine all ingredients for sauce in a bowl, and mix until a sauce is formed. Set aside.
In a circular pyrex dish that is about the same size as the tortillas (it doesn’t have to be the exact same size), layer sauce, tortillas, bean mixture and cheese (in that order) like you would a lasagne. Top with pitted and chopped Kalamata olives if desired.
Bake in the oven for about 30 minutes or until cheese is golden brown.
Sunday, September 26, 2010
Saturday, September 25, 2010
Tapenade
If you like olives, try this recipe. It totally beats the tapenades that you can buy in the grocery store. An added bonus is that it takes no time, and any guests that you serve this to will be impressed that you took the extra effort to make it yourself. We served it on crackers and bread.
1/2 cup sundried tomatoes, finely chopped
1/2 cup kalamata olives, pitted and finely chopped
2 tbsp capers, roughly chopped
1/4 cup roasted red pepper (jarred is fine), finely chopped
2 tbsp olive oil
Combine all items in a bowl, and serve. If you like a more pureed tapenade, then this can easily be pureed in a blender or with an emulsifier.
1/2 cup sundried tomatoes, finely chopped
1/2 cup kalamata olives, pitted and finely chopped
2 tbsp capers, roughly chopped
1/4 cup roasted red pepper (jarred is fine), finely chopped
2 tbsp olive oil
Combine all items in a bowl, and serve. If you like a more pureed tapenade, then this can easily be pureed in a blender or with an emulsifier.
Artichoke Spread
When my husband and I were in Italy, we had an amazing meal that we talk about all the time. We went to a market and bought fresh tomatoes, cheese, olive oil, wine, arugula and a loaf of bread, and ate all of it! Seriously, there wasn't a bite left.
We often try to recreate this meal, and although it doesn't taste quite the same as it did in Italy, it always comes pretty close. We had one of these meals recently, and I decided to try something new with it. This artichoke spread was delicious on freshly toasted bread. If you like artichokes, you'll love it.
1 14oz can artichokes, liquid drained
1 tbsp olive oil
Juice of half a lemon
Salt to taste
Puree all items in a blender, and spread on fresh bread.
We often try to recreate this meal, and although it doesn't taste quite the same as it did in Italy, it always comes pretty close. We had one of these meals recently, and I decided to try something new with it. This artichoke spread was delicious on freshly toasted bread. If you like artichokes, you'll love it.
1 14oz can artichokes, liquid drained
1 tbsp olive oil
Juice of half a lemon
Salt to taste
Puree all items in a blender, and spread on fresh bread.
Monday, September 20, 2010
Minestrone Soup
Since being back at work off of my mat leave, my slowcooker has also been working full time. I love coming home to a house that smells great, and having little to no prep work for getting dinner on the table. This recipe is amazingly good! The red wine makes the broth so full of flavour, and with all the beans, it is very filling.
If you have a cold day coming up in the forecast (which is almost everyday for us with all the rain we are getting), put this into the slowcooker. There is no better way to warm up on a cold day than a hot bowl of soup.
1 litre vegetable stock
1 19oz can red kidney beans, rinsed and drained
1 14oz can lima beans, rinsed and drained
3 small zucchini, 2 medium carrots, 2 celery stalks, 1 yellow onion, 2 cloves garlic, all finely diced
1 24oz can diced tomatoes
1 bay leaf
Salt and Pepper to taste
2/3 cup red wine
3 tbsp freshly chopped basil
½ cup whole wheat macaroni
Parmesan Cheese
Add all ingredients up to salt and pepper to slowcooker. Cook on low for 6 hours. Add red wine, basil and macaroni. Continue to cook for another hour. Top with freshly grated parmesan cheese.
If you have a cold day coming up in the forecast (which is almost everyday for us with all the rain we are getting), put this into the slowcooker. There is no better way to warm up on a cold day than a hot bowl of soup.
1 litre vegetable stock
1 19oz can red kidney beans, rinsed and drained
1 14oz can lima beans, rinsed and drained
3 small zucchini, 2 medium carrots, 2 celery stalks, 1 yellow onion, 2 cloves garlic, all finely diced
1 24oz can diced tomatoes
1 bay leaf
Salt and Pepper to taste
2/3 cup red wine
3 tbsp freshly chopped basil
½ cup whole wheat macaroni
Parmesan Cheese
Add all ingredients up to salt and pepper to slowcooker. Cook on low for 6 hours. Add red wine, basil and macaroni. Continue to cook for another hour. Top with freshly grated parmesan cheese.
Lentil Soup
The most important ingredient in this soup is the molasses. Honestly, it makes the soup! The broth has such a rich flavour. Not to mention that it is so simple to make. I have had many lentil soups, both ones that I have made, and in restaurants, and this has got to be the best one that I have had. Give it a try. You may be surprised how you like it.
2 cups brown lentils
1 litre vegetable stock
2 carrots, finely diced
2 celery stalks, finely diced
1 onion, finely diced
3 cloves garlic, finely diced
1 ½ tbsp molasses
2 cups water
3 tbsp fresh basil, chopped
Salt and Pepper to taste
Freshly grated parmesan cheese to top
Add all ingredients, except basil and cheese, to a large pot and cook for about an hour on medium/high, or until the lentils and vegetables are soft. Puree until smooth.
If you want to do it in the slowcooker, add all ingredients except basil and cheese, and cook on low for 6 hours or high for 3 hours.
Top with fresh basil and cheese, whether it is cooked in the slowcooker or the pot.
2 cups brown lentils
1 litre vegetable stock
2 carrots, finely diced
2 celery stalks, finely diced
1 onion, finely diced
3 cloves garlic, finely diced
1 ½ tbsp molasses
2 cups water
3 tbsp fresh basil, chopped
Salt and Pepper to taste
Freshly grated parmesan cheese to top
Add all ingredients, except basil and cheese, to a large pot and cook for about an hour on medium/high, or until the lentils and vegetables are soft. Puree until smooth.
If you want to do it in the slowcooker, add all ingredients except basil and cheese, and cook on low for 6 hours or high for 3 hours.
Top with fresh basil and cheese, whether it is cooked in the slowcooker or the pot.
Sunday, August 29, 2010
Chocolate Pudding
This pudding takes literally 5 minutes to make. Seriously! That includes clean-up too. And, it is loaded with protein, which is an added benefit,not to mention it is also high in antioxidants. For a light dessert, it is quite rich though, so a little goes a long way. One recipe of this will feed 3-4 people a small amount. It won't look like you are eating a lot, but trust me, with how rich it is, it is more than enough.
1 pkg soft or silken tofu
1/3 cup pure cocoa powder
1/3-1/2 cup agave syrup
1 tbsp vanilla
Puree all ingredients in a blender or food processor. Chill in the fridge before serving, or serve at room temperature. That's all there is to it!
1 pkg soft or silken tofu
1/3 cup pure cocoa powder
1/3-1/2 cup agave syrup
1 tbsp vanilla
Puree all ingredients in a blender or food processor. Chill in the fridge before serving, or serve at room temperature. That's all there is to it!
Friday, August 20, 2010
Vegetable Dip
I made this dip up on a whim, and am really happy with how it turned out. My daughter loves this with crackers, but it is also great with raw vegetables as well. It is high in protein and loaded with vegetables, making it a great, and filling, snack.
1/2 cup light cream cheese
1 cup cottage cheese
1/2 cup broccoli florets
1/2 cup raw carrots, roughly chopped
1/2 cup roasted red pepper
Place all ingredients in a food processor or blender. Puree until smooth. Store in the refridgerator.
1/2 cup light cream cheese
1 cup cottage cheese
1/2 cup broccoli florets
1/2 cup raw carrots, roughly chopped
1/2 cup roasted red pepper
Place all ingredients in a food processor or blender. Puree until smooth. Store in the refridgerator.
Tuesday, August 17, 2010
Eggs with blue corn chips and salsa
My daughter loves eggs! So, I tried out this recipe, and not only did she love it, but so did my husband and I. It was pretty easy to do, and a great weeknight meal. I made it for dinner, but it would be a great dish for a brunch or a heartier breakfast.
If you like things spicier, I would add a chopped up jalapeno or hotter salsa, but since I was making it with my daughter in mind, I didn’t use the spice.
1 onion, diced
1 tbsp olive oil
3 cups blue corn tortilla chips, crushed up
2 whole eggs
8 egg whites
¼ cup skim milk
1 3/4 cups mild salsa, use hotter if you like it
1 cup cheddar or Monterrey Jack cheese
In a large pan, sauté onions over medium/high heat with olive oil until soft, about 5 minutes. While onions are cooking, whisk together eggs and milk in a medium bowl.
Once onions are cooked, add chips to the onions. Pour egg mixture over top. Cook for a few minutes, or until eggs are scrambled. Add salsa and cheese. Continue to cook for a couple of minutes until the cheese is melted.
If you like things spicier, I would add a chopped up jalapeno or hotter salsa, but since I was making it with my daughter in mind, I didn’t use the spice.
1 onion, diced
1 tbsp olive oil
3 cups blue corn tortilla chips, crushed up
2 whole eggs
8 egg whites
¼ cup skim milk
1 3/4 cups mild salsa, use hotter if you like it
1 cup cheddar or Monterrey Jack cheese
In a large pan, sauté onions over medium/high heat with olive oil until soft, about 5 minutes. While onions are cooking, whisk together eggs and milk in a medium bowl.
Once onions are cooked, add chips to the onions. Pour egg mixture over top. Cook for a few minutes, or until eggs are scrambled. Add salsa and cheese. Continue to cook for a couple of minutes until the cheese is melted.
White Bean Dip
This is great served with veggies or crackers, and only take a few minutes to prepare. An added bonus was that I gave it to my one year old on top of crackers, and she couldn't get enough of it.
1 19oz can white beans, rinsed and drained
½ cup light cream cheese
½ cup roasted red pepper, jarred is fine
1 14oz can of artichokes, liquid drained out
¼ cup sundried tomatoes
Place all ingredients into a food processor or blender. Blend until purreed. Chill in the fridge for a couple of hours before eating.
1 19oz can white beans, rinsed and drained
½ cup light cream cheese
½ cup roasted red pepper, jarred is fine
1 14oz can of artichokes, liquid drained out
¼ cup sundried tomatoes
Place all ingredients into a food processor or blender. Blend until purreed. Chill in the fridge for a couple of hours before eating.
Simple Lasagna
This is an easy lasagna to make and makes for great leftovers, although with how good it is, I’m not sure how much you will have leftover. When I made this, everyone had seconds, and there was only a little bit left for lunch the next day, and that was for 4 adults and 2 toddlers. Delicious!
12 whole wheat lasagna noodles
2 cups Ricotta cheese
2 cups cottage cheese
2 pkgs. Frozen spinach, thawed
4 cups marinara sauce, jarred is fine, but homemade is even better. I have a recipe under pasta if you want to try to make your own.
1 ½ cups mozzarella cheese, grated
Preheat oven to 425 degrees.
Cook noodles according to package directions.
While noodles are cooking, squeeze excess water out of spinach into the sink. This is very important, otherwise the lasagna will be too watery. Place spinach in a bowl once the liquid has been drained. Add ricotta and cottage cheese to the bowl. Mix well.
In a very large, rectangular pyrex or corningware dish layer ingredients starting first with marinara sauce, followed by noodles and then spinach mixture. Top with the mozzarella.
Bake for about 40 minutes, or until cheese is golden brown.
12 whole wheat lasagna noodles
2 cups Ricotta cheese
2 cups cottage cheese
2 pkgs. Frozen spinach, thawed
4 cups marinara sauce, jarred is fine, but homemade is even better. I have a recipe under pasta if you want to try to make your own.
1 ½ cups mozzarella cheese, grated
Preheat oven to 425 degrees.
Cook noodles according to package directions.
While noodles are cooking, squeeze excess water out of spinach into the sink. This is very important, otherwise the lasagna will be too watery. Place spinach in a bowl once the liquid has been drained. Add ricotta and cottage cheese to the bowl. Mix well.
In a very large, rectangular pyrex or corningware dish layer ingredients starting first with marinara sauce, followed by noodles and then spinach mixture. Top with the mozzarella.
Bake for about 40 minutes, or until cheese is golden brown.
Monday, August 2, 2010
Rice Cooker Macaroni and Cheese
No, there isn’t a typo, and I didn’t mean slowcooker. This really is macaroni and cheese done in the rice cooker. Sounds crazy, but this recipe is unbelievably good!
Not only does it taste great, but it is easier than making macaroni and cheese out of a box. Well, maybe not that easy, but pretty close. If you try no other recipe on this blog, try this. You won’t be disappointed.
2 cups whole wheat macaroni
2 cups vegetable stock
1 ¼ cup cheddar cheese
1 cup cottage cheese
1 cup skim milk
2 cups chopped up broccoli florets
Salt to taste
Put macaroni and stock in rice cooker. Cook for 15 minutes. Add all other ingredients. Continue to cook for another 30 minutes. That's it! Seriously, the pasta comes out perfectly cooked, and the broccoli is tender but not overcooked.
Next time, I am going to add 1 cup of frozen peas as well.
Not only does it taste great, but it is easier than making macaroni and cheese out of a box. Well, maybe not that easy, but pretty close. If you try no other recipe on this blog, try this. You won’t be disappointed.
2 cups whole wheat macaroni
2 cups vegetable stock
1 ¼ cup cheddar cheese
1 cup cottage cheese
1 cup skim milk
2 cups chopped up broccoli florets
Salt to taste
Put macaroni and stock in rice cooker. Cook for 15 minutes. Add all other ingredients. Continue to cook for another 30 minutes. That's it! Seriously, the pasta comes out perfectly cooked, and the broccoli is tender but not overcooked.
Next time, I am going to add 1 cup of frozen peas as well.
Baked Veggies
These veggies are fantastic! If you have kids who don’t like veggies, try this recipe. The bread crumbs and cheese are perfect for hiding the fact that they are eating vegetables. Everyone in our household loved these. And, they don’t take a huge amount of time/effort, so they are great for a quick weeknight meal.
2 cups whole grain bread crumbs
½ cup Asiago or Parmesan Cheese
2 cups buttermilk
1 bell pepper, diced
½ red onion, diced
1 small zucchini, diced
Preheat oven to 425.
In a bowl, combine bread crumbs and cheese. In another bowl pour the buttermilk.
Taking a few vegetables at a time, first put them into the buttermilk, then into the bread crumb mixture. Once they are coated with the bread crumbs, place onto a cookie sheet lined with parchment paper or a silpat mat.
Bake for 30-35 minutes, or until vegetables are tender. Broil for the last couple of minutes if you prefer a crunchier texture.
2 cups whole grain bread crumbs
½ cup Asiago or Parmesan Cheese
2 cups buttermilk
1 bell pepper, diced
½ red onion, diced
1 small zucchini, diced
Preheat oven to 425.
In a bowl, combine bread crumbs and cheese. In another bowl pour the buttermilk.
Taking a few vegetables at a time, first put them into the buttermilk, then into the bread crumb mixture. Once they are coated with the bread crumbs, place onto a cookie sheet lined with parchment paper or a silpat mat.
Bake for 30-35 minutes, or until vegetables are tender. Broil for the last couple of minutes if you prefer a crunchier texture.
Friday, July 30, 2010
Cheerio Bars
Anyone who has children, knows that Cheerios are a staple food in the house. This recipe uses this staple food, and combines them with a little almond butter for added protein. These are seriously addictive even for adults. Plus, they take no time to make!
1/2 cup almond butter, or any other nut butter
1/2 cup agave syrup
4 1/2 cups Cheerios
In a small pot, heat up almond butter and agave syrup on medium heat until it is smooth, just a couple of minutes. While that is heating up, place Cheerios in a large bowl. Once the almond butter and agave syrup are smooth, pour over Cheerios. Stir until evenly coated. Press Cheerios into a Pyrex dish, use a smaller one for thicker bars, and a larger one for thiner bars. Let cool in the fridge for a couple of hours before cutting.
1/2 cup almond butter, or any other nut butter
1/2 cup agave syrup
4 1/2 cups Cheerios
In a small pot, heat up almond butter and agave syrup on medium heat until it is smooth, just a couple of minutes. While that is heating up, place Cheerios in a large bowl. Once the almond butter and agave syrup are smooth, pour over Cheerios. Stir until evenly coated. Press Cheerios into a Pyrex dish, use a smaller one for thicker bars, and a larger one for thiner bars. Let cool in the fridge for a couple of hours before cutting.
Wednesday, July 28, 2010
Cheesy Spinach Casserole
I wasn’t sure what to expect from this recipe, but this was amazingly good! Seriously, it was delicious. My one year old daughter even loved it. This is for sure going to be a regular in this household. Plus, it is super easy, so how can you go wrong?
1 Package Frozen Chopped Spinach (10 oz.)
1 cup shredded cheddar cheese
1 cup cottage cheese
1/3 cup shredded Havarti cheese
2 whole eggs, lightly beaten
4 egg whites
1 red pepper, chopped
Preheat oven to 350 degrees.
Squeeze out excess water from spinach in a paper towel over the sink. This is extremely important, otherwise it will be too watery and won’t cook properly.
In an 8 inch Corningware dish, combine all ingredients. Bake for about 50 minutes, or until the casserole is no longer jiggly. Broil for a couple of minutes until the cheese is golden brown.
1 Package Frozen Chopped Spinach (10 oz.)
1 cup shredded cheddar cheese
1 cup cottage cheese
1/3 cup shredded Havarti cheese
2 whole eggs, lightly beaten
4 egg whites
1 red pepper, chopped
Preheat oven to 350 degrees.
Squeeze out excess water from spinach in a paper towel over the sink. This is extremely important, otherwise it will be too watery and won’t cook properly.
In an 8 inch Corningware dish, combine all ingredients. Bake for about 50 minutes, or until the casserole is no longer jiggly. Broil for a couple of minutes until the cheese is golden brown.
Pumpkin Bars
These are super moist because of the pumpkin, and so delicious! I originally made these for my daughter to have for her afternoon snack, but I ended up eating lots myself. And, the next day when I gave them to her again for her snack, she gobbled it up, and ate seconds (me too)!
2/3 cup organic sugar cane
4 tbsp butter, softened
1 14oz can pureed pumpkin
3 egg whites
1/3 cup skim milk
1 1/4 cup spelt flour
1 1/2 cup oats
1 1/2 tsp cinnamon
1/4 tsp each nutmeg and ginger
1/2 tsp baking soda
1/2 tsp salt
2/3 cup dried berries (dried cranberries or raisins will also work)
Preheat oven to 350 degrees.
Lightly spray a 9x 13 inch pan.
Cream together butter and sugar. Add egg white, pumpkin and milk in a medium bowl.
In another bowl mix flour, oats, spices, baking soda and salt. Stir into pumpkin mixture until just blended. Fold in dried berries.
Spread in pan, bake for about 30 minutes.
2/3 cup organic sugar cane
4 tbsp butter, softened
1 14oz can pureed pumpkin
3 egg whites
1/3 cup skim milk
1 1/4 cup spelt flour
1 1/2 cup oats
1 1/2 tsp cinnamon
1/4 tsp each nutmeg and ginger
1/2 tsp baking soda
1/2 tsp salt
2/3 cup dried berries (dried cranberries or raisins will also work)
Preheat oven to 350 degrees.
Lightly spray a 9x 13 inch pan.
Cream together butter and sugar. Add egg white, pumpkin and milk in a medium bowl.
In another bowl mix flour, oats, spices, baking soda and salt. Stir into pumpkin mixture until just blended. Fold in dried berries.
Spread in pan, bake for about 30 minutes.
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