Stuffed Zucchini

Stuffed Zucchini

Ingredients:

1 tbsp sour cream or sour cream substitute
1/4 to 1/2 tsp salt
1/4 tsp curry powder
1/2 tomato
1 tsp thyme
2 zucchinis
1 onion
cheese
pepper

Optional: bacon

Directions:

Preheat your oven to 400 (200C). Wash zucch and cut them in half.  Then soup out the seeds so they look like a boat.  Fry the onions in oil, then add the rest fill the Zucchs with filling and top with parm cheese (or not).  Put in oven for 20 minutes.  Eat. yum.

http://www.kayotic.nl/blog/stuffed-zucchini

Black Bean Taquitos

so they may be too spicy for my kids but I loved them, easy, meatless, and a pinterest find.  See the link below .http://naturallyella.com/2011/01/28/baked-black-bean-taquitos/
I only modified it slightly.  Could be vegan without the cheese and a nice pico for dipping

Baked Black Bean Taquitos

5.0 from 1 reviews

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Recipe type: Main Dishes

Author: Erin Alderson

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Serves: 6 pieces

Ingredients

• 1/2 medium yellow onion
• 1 clove garlic
• 1/2 tablespoon sunflower oil
• 1/2 teaspoon paprika
• 1/4 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/2 cup black beans
• 1/4 cup cilantro
• 6-8 corn tortillas
• 1/2 cup Colby Jack Cheese

Instructions

1. Preheat oven to 425˚ and bring a medium/large pot of water to a simmer.
2. In a pan, heat oil over medium heat. Saute onion and pepper until onion becomes translucent. Stir in garlic, cumin, paprika, salt, and continue to cook for 1-2 more minutes. Add in black beans and cilantro, cooking until beans are heated through- two to three minutes more.
3. Turn off pot of water. Taking one corn tortilla at a time, dip in hot water for 3-4 seconds. Place on a cutting board and scoop one spoonful of black bean filling and a hefty pinch of cheese on top. Roll tight and place seam side down on a baking sheet covered in parchment paper. Repeat until all the filling is used. Brush each piece with oil.
4. Bake for 12-15 minutes until the corn tortilla is a light brown color. Dip in salsa, guacamole, or sour cream.

Stuffed Mushrooms

about 15 of those white whole mushrooms

2 green oinons

1/2 yellow onion

2 tlb fresh oregano

1-2 tlb fresh basil

3 large cloves of garlic

salt to taste

crushed red pepper

Italian bread crumbs 3/4 cup

Parmisean greated cheese 1/3 cup

1 slice cheader cheese

Mozzerella cheese 1/2 cup

olive oil 1tbls

butter 3 tlbs

Preheat oven to 375.

Wash mushrooms and spoon out the stem. Place the mushrooms in a baking dish and set aside. Take the stems and the yellow onion and food processor it till there is little chunks and not completely pureed. Put some olive oil in a frying pan on med heat. Place mushroom stems and onions mix in pan and fry till the onions are tender. Add salt and pepper. Meanwhile in food processor (no need to rinse out) combine garlic, herbs, green onion, and cheddar cheese. Mix well. When onion/mushroom mix is done keep in the pan and add the herb mix till the garlic becomes fragrant. Take off heat. Then add breadcrumbs and stir (mix should still be moist if not add butter) then add cheese. Spoon mix into mushroom tops and drizzle with butter. Cook 10 minutes or until mushrooms are tender. Serve immediately

These turned out great and is my own recipe.

Roasted Cauliflower

1 head of cauliflower cut in bite sized pices

2 handfuls of green olives (I really like these so I use a lot, you may use less if you want), cut in half

1 garlic flower thing or about 10 cloves (love garlic so I also use a lot)

1 15 0z can of garbanzo beans, drained and rinsed (same as chick peas)

3 tlbs olive oil

1/2 tsp crushed red pepper (if you like non spicy things maybe use black pepper)

a pinch of salt

1/2 tsp dried parsley (if you have fresh use that instead and add it at the end, use a couple talbsp.)

1. Preheat oven to 450

2. Mix first 4 ingredients in a roasting pan. Drizzle with oil and sprinkle the pepper, salt, and parsley. Toss. Bake for 22 min and stir at 10min or until cauliflower is slightly browned, crisp-tender. Cal 176.

I LOVE this. Perfect lunch.

Recipe modified from the magazine Cooking Light page 79

Eggplant Parmesan

This is my easy (non egg) version

Peel one good sized eggplant or 2 small ones depending on what size of pan you want to use. Cut 1/2 inch slices so you have big round circles. Heat a small amount of olive oil in pan med high heat. Place eggplant in a single layer in the oil. (Eggplants are like sponges and will soak up the oil. If you want firmer and less oily use less oil.) Cook about 4 minutes sprinkle the other side with olive oil then turn them over to cook about another 4 minutes or until eggplant is soft. Place eggplant in 8 X8 pan or larger. Sprinkle with Parmesan cheese. Top with spaghetti sauce used from my previous recipe. Cover everything; I'm pretty generous with this. I like a little more spice so I sprinkle red pepper flakes on top of this. (Just a little) Then you sprinkle more Parm cheese to cover the top. Cook on 350 for 30 minutes or until cheese is melted and sauce bubbling.

Eat.

My Spaghetti/Pasta Sauce

**I like the sauce to be chunky so if you dont cut or puree the veggies more. Also the spice amounts may not be exact. I go heavy on them and usually add more! If your anti spice use 1/2 the suggested amount.

1 med yellow squash

1 med zucchini

1 large onion

6 cloves of garlic minced

3 tablespoons of Olive oil

7 large tomatoes

2 Tlbs parsley

1 Tlbs basil

1/2 tlbs oregano

1/2 tlbs marjoram, crushed

small handful of sugar (maybe a 1/4 cup)

Salt to taste (I put in a lot maybe a tablespoon)

1 tsp black pepper

Optional: Crushed red pepper flakes are good but a little spicy.

Noodles of your choosing.

Cut one yellow squash and zucchini in slices and one large onion. Put in pan with about 3 tablespoons of Olive oil. Cook until tender stirring occasionally.

Stir in minced garlic, 4 pureed tomatoes, 3 chopped tomatoes, spices, sugar, salt, pepper. Bring it to boiling, cover and reduce heat for 30 minutes. Then uncover and cook till desired constancy.

During this you cook your pasta. Serve sauce over pasta. I try to save some for my Eggplant Parmesan.

Homemade Lasagna (The Best Ever!!)

I recommend cutting the recipe by 1/2

Ingredients:

2 thirty-five-ounce cans plum tomatoes (About 6 cups)

3 tablespoons extra-virgin olive oil, plus more for the baking sheet

2 finely chopped medium garlic cloves

1 tablespoon coarse salt

1 1/2 tablespoons freshly ground black pepper

20 fresh basil leaves, 8 torn, 12 whole

3 pounds fresh ricotta cheese

3/4 grated cup (2 1/2 ounces) parmigiano-riggiano cheese

8 tablespoons unsalted butter, softened

1/4 teaspoon freshly grated nutmeg

1/2 pound grated mozzarella cheese

Pasta (we tried spinach and it was good) Recipe doesn't specify how much. Just make it look good.

Directions:

1. Pass tomatoes through a food mill fitted with the large disc ( or chop with a knife) set aside. Heat oil in a medium skillet over medium-low heat. Add garlic; cook until soft and light golden brown, about 2 minuets. Add reserved tomatoes, and simmer until thickened, about 35 minutes. Season with 2 teaspoons salt and 1 teaspoon pepper. Stir in torn basil leaves; set aside.

2. In a large bowl, combine ricotta and parmesan cheeses, butter, nutmeg, 1 teaspoon of salt, and 1/2 teaspoon pepper. Stir until well combined. set aside.

3. Oil a rimmed baking sheet; set aside. Cover and bring a large pot of salted water to a boil. Add one sheet of pasta at a time to boiling water. Cook for 1 minute, and transfer to prepared baking sheet. Repeat until all pasta has been cooked.

4. Preheat oven to 350 degrees. Line a baking sheet with a silpat or parchment paper; set aside. assemble the lasagna: Spread 1/2 cup tomato sauce in the bottom of a 9-by-13 inch baking pan. Place a layer of lasagna sheets in the pan, allowing sheets to hang over the ends of pan. Spread 1/4 of the ricotta-cheese mixture evenly over pasta and sprinkle with mozzarella. Top with a layer pasta, cut to fit inside pan. Spread 1 cup tomato sauce over pasta. Repeat layering process, alternating pasta layers with cheese and sauce layers (There should be a total of three cheese layers and two sauce layers).

5. Bring pasta hanging over ends of the pan up and over the top of final layer. Use more pasta, if necessary, to completely cover top. Spread with 1 1/2 to 2 cups tomato sauce. Dollop top of lasagna with remaining ricotta cheese mixture. Sprinkle with remaining mozzarella. Place on prepared baking sheet, and transfer to oven. Bake until the top i s bubbling and light golden brown, 45 to 50 minutes.