Aaron’s been gone all week which leaves me in charge of feeding these four kids that expect meals 3x a day!!!  One of the millions of things I love about Aaron is that he loves to cook and not only does he love it, but he is such a great cook that it’s sometimes a better meal here than at any restaurant.  You think I’m kidding.  I would put his pizza up against Home Slice, House Pizza, East Side Pie, any pizza in town!  No lie.  He’s that good!

Anyhow … he’s been gone which has put me in charge of meals.  For him, he can just shop and stand in front of the fridge and come up with a fabulous meal, but for me I need a plan.  I need recipes and if it’s a casserole or crock pot meal even better!

This week I made mac n’ cheese, Sweet Potato Chili, Zero-Points Value veggie soup from WW, & Kale soup.  The mac was good.  It’s not your normal mac, but we all gobbled it up like crazy.  The sweet potato chili (made in crock pot and have made before) was okay and I may not make it again.  The kids ate it (except Deacon who doesn’t like sweet potatos), but it wasn’t my favorite.  The Weight Watchers soup was also just okay.  I added pasta to it and didn’t have half of the veggies, so it went from 0 points to who knows how many.    Now the Kale soup was so so so so yummy!  Can you tell I like making soup?    It’s easy for me and usually always turns out tasty.  This soup was fabulous and my kids (especially Story) loved it and ate a whole bowl each.

Here are the recipes that aren’t already found here on my blog:

Homemade Mac and cheese (I’m sorry I don’t remember where I found this recipe)

8 oz macaroni noodles

2 T butter, melted

1 small onion, minced

1 T flour

salt & pepper, to taste

1/4 tsp dry mustard

1 1/2 c milk

2 c shredded sharp cheddar

1 c shredded colby jack

Directions:

Cook macaroni according to package; drain.

Meanwhile, melt butter in a saucepan over medium heat.  Add onion and cook about 5 minutes, until the onion softens and turns translucent.

Sprinkle the flour, salt, pepper and dry mustard into the onion/butter mixture.  Slowly pour in the milk, stirring constantly to avoid lumps.  Simmer, stirring constantly, about 10 minutes until the mixture thickens.  Remove from heat and stir in cheeses, a cup at a time, until the cheese has melted.

Mix macaroni and cheese sauce and bake at 350 in a greased 13×9 pan until bubbly, about 20 minutes.

Yeah I did WW earlier this Spring for about 10 days.  I lost about 7 pounds.  Then quit and gained it back.  Lovely.

Zero points Value VEGETABLE SOUP from the Weight Watchers website

2 medium garlic clove(s) minced

1 med onion, diced

2 med carrots, diced

1 med sweet red pepper, diced

1 med stalk of celery, diced

2 small zucchini, diced

2 cups green cabbage, shredded

2 cups swiss chard, chopped

2 cups cauliflower, small florets

2 cups broccoli, small florets

2 tsp thyme, fresh, chopped

6 cups veggie broth

2 tbsp parsley or chives, chopped

1/2 tsp salt

1/4 tsp pepper

2 tbsp fresh lemon juice, optional

Directions:

Put garlic, vegetables, thyme and broth into a large soup pot.  Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered about 10 minutes.

Stir in parsley or chives; season to taste w/ salt, pepper and lemon juice.

Now for the Kale Soup which I got off of my E-mealz subscription that I have.  Honestly when Aaron’s home the Emealz subscription isn’t the best thing for our family because Aaron loves to cook his own creations, but for someone like me who needs a recipe and a plan in front of me this subscription is awesome!  This Kale Soup recipe came from the “any-store vegetarian meal plan” week April 5-11.

Kale Soup

1 cup chopped onions and peppers (I just chopped up a whole onion and pepper)

2 bay leaves

1/2 c olive oil

8 c water (i used 2 veggie broth and 6 water)

2 heaping T vegetable bullion paste

15 oz can diced tomatoes

15 oz can kidney beans

1 bunch chopped kale, remove stalk from center of leaf

3 medium red potatoes, chopped in 1/2″ pieces

2 t paprika

dash of cayenne pepper – I left out b/c of the kids

1 t salt & 1/2 t pepper

Directions:

In a large stockpot, saute onions & peppers and bay leaf in oil until soft.  Add water, vegetable bullion paste, tomatoes, kidney beans, kale, potatoes, paprika, cayenne, salt & pepper.  Bring to a boil.  Simmer approx 30 min.  Discard bay leaf.  Take 2-3 c of soup and place in a blender.  Puree until smooth.  Add back to soup.

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Some friends and I hosted a fabulous shower this past weekend for Maris.  It was so much fun and I must say the food was so yummy!  I’ve asked everyone to send me their recipes so that I can share with you.  Enjoy!

Ginger brought some amazing tortilla wraps.  I ate my weight in them before I heard there was bacon bits in there.  That didn’t stop this vegetarian because I concluded it wasn’t real meat anyways!

2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 (1 ounce) package ranch dressing mix
1 cup mayonnaise
1 cup sour cream
1/2 cup bacon bits
3 tablespoons chopped onions
10 (12 inch) flour tortillas
Directions

In a medium-size mixing bowl, combine spinach, ranch mix, mayonnaise, sour cream, bacon bits and onion. Spread the mixture onto each tortilla and roll it up. Refrigerate the rolled tortillas until ready to serve.
Slice each roll-up into 1 inch servings no more than 3 hours before serving.

Rachael made the best salad ever and I actually think it’s called THE BEST SALAD EVER in real life too!  She got the recipe from THE PIONEER WOMAN blog and basically anything that woman makes is “the best” at whatever it is!!!

Asian Noodle Salad

• SALAD INGREDIENTS:
• 1 package Linguine Noodles, Cooked, Rinsed, And Cooled
• ½ heads Sliced Napa Cabbage, Or More To Taste
• ½ heads Sliced Purple Cabbage, Or More To Taste
• ½ bags Baby Spinach, Or More To Taste
• 1 whole Red Bell Pepper, Sliced Thin
• 1 whole Yellow Bell Pepper, Sliced Thin
• 1 whole Orange Bell Pepper, Thinly Sliced
• 1 bag Bean Sprouts (also Called Mung Bean Sprouts)
• Chopped Cilantro, Up To 1 Bunch, To Taste
• 3 whole Scallions, Sliced
• 3 whole Cucumbers Peeled And Sliced
• 1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet
• _____
• FOR THE DRESSING:
• 1 whole Lime, Juiced
• 8 Tablespoons Olive Oil
• 8 Tablespoons Soy Sauce
• 2 Tablespoons (up To 3 Tablespoons) Sesame Oil
• ⅓ cups Brown Sugar
• 3 Tablespoons Fresh Ginger Chopped
• 2 cloves Garlic Chopped
• 2 whole Hot Peppers Or Jalapenos, Chopped
• Chopped Cilantro

Prep Instructions:

Note: dressing keeps for up to three days before serving, without cilantro.

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.

Laura made this brie dish that was so yummy!  She left some at my house after the party for me to “throw away” and I’m pretty sure I ate the whole thing.  I’m wondering why my weight loss isn’t working!!!

Dried Cherries, Pecans & Rosemary Brie en Croute

Ingredients
1 egg
1 tablespoon water
1/3 cup dried cherries, softened
1/4 cup chopped toasted pecans
1/4 cup honey
1/2 teaspoon chopped fresh rosemary leaves OR 1/4 teaspoon dried rosemary leaves, crushed
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 (15-ounce) Président® Brie cheese round
1 package (13 ounces) Pepperidge Farm® Entertaining Quartet Distinctive Crackers
Directions
Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork or whisk.  Stir the cherries, pecans, honey and rosemary in a small bowl.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square.  Cut off the corners to make a circle.  Spoon the cherry mixture in the center of the circle.  Top with the cheese.  Brush the edge of the circle with the egg mixture.  Fold the pastry up over the cheese to cover.  Trim the excess pastry and press to seal.  Brush the seam with the egg mixture.  Place seam-side down onto a baking sheet.  Decorate the top with the pastry scraps and additional rosemary, if desired.  Brush with the egg mixture.

Bake for 25 minutes or until the pastry is golden brown. Let stand for 45 minutes.  Serve with the crackers.

Ingredient Note: To soften the cherries, stir the cherries and 1/2 cup hot water in a small bowl.  Let stand for 1 minute. Drain the cherries and pat dry.

I made this amazing feta dish that I got from my friend Adrianne.  I loved it so much and could literally eat the filling my the spoon full.

FETA FILLED CUCUMBER BITES

1/4 c finely diced oil packed sundried tomatoes – drained

1/4 c finely chopped fresh basil

2 tbsp finely chopped kalamata olives

2 tsp balsamic vinegar

1/2 tsp coarsely ground pepper

1/4 – 1/2 tsp crushed chili flakes (i left this out – b/c I didn’t have any!)

2 large garlic cloves – minced

1/3 c EVOO

1/3 c coarsely crumbled feta cheese

2 small english cucumbers

1.  Stir tomato with basil, olives, vinegar, pepper, chili, garlic and oil.  Add cheese and stir evenly to coat.

2.  Drag lines of a fork down sides of each cucumber to make ridges.  Cut cucumber into 1/2″ slices.  Using melon baller or small spoon remove seeds (will make hole in center of cucumber).  Pat each slice dry and store in fridge until needed – up to a day.

3.  Spoon enough mixture into each cucumber cup to make a nicely rounded serving.

*Best to serve right away but if making ahead, cover with plastic wrap and refrigerate.  Cucumber softens as it sits but will be fine for a max of 4 hours.

I also tried my hand at making my first quiche ever.  I must say that not only was it super simple, but tasted great!  I got this a while back out of a vegetarian magazine that I used to get!  Super yummy!

SPINACH, FETA AND TOMATO QUICHE

serves 6

I used a prepared pie crust!

Filling:

1 – 10oz pkg. frozen spinach, thawed, all liquid squeezed out

1/2 cup finely chopped red onion

1/2 cup crumbled feta cheese

10 cherry tomatoes, halved

Quiche batter:

2 eggs

1 cup low-fat milk

pinch ground nutmeg

1.  Preheat oven to 350.  To make Filling:  Stir together spinach and onion.  Sprinkle feta cheese over crust.  Top with spinach mixture.  Arrange tomato halves over quiche.

2.  To make quiche batter:  Whisk together all ingredients in medium bowl.  Season with salt and pepper if desired.  Pour Quiche batter over filling in crust.  Set quiche on backing sheet, and back 45 to 50 minutes, or until top is brown and center is set.

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Last night we tried two new recipes.

The first is the VEGETABLE UPSIDE-DOWN CASSEROLE and because of some circumstances the kids didn’t get to eat any (last minute bball pizza party!), but I know that they would have loved it.  It has lots of vegetables in it and the options of what you put in are limitless.  We did broccoli, onion, red pepper, zuchinni, and spinach.

Ingredients:

3-4  cups cut-up vegetables of your choice (I didn’t measure mine and honestly next time will use a lot more.  What we made would not have fed our whole family)

2 tbsp light olive oil

1 cup whole wheat pastry flour

1/4 cup wheat germ

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

3/4 cup low-fat yogurt or soy yogurt (we went dairy free on this and so I used soy yogurt)

3/4 cup low fat milk, rice milk, or soy milk (we used soy)

1 tbsp vegetable oil

1/2 cup grated cheese or nondairy cheese (I used soy cheese since we were doing dairy free)

1.  Saute the veggies in the olive oil until just tender.  Set aside.

2.  Preheat the oven to 375.  Lightly oil a shallow round 2-qt casserole or a 9×13 baking pan.

3.  Combine the flour, wheat germ, baking powder, baking soda, and salt in a mixing bowl.  Make a well in the center and add the yogurt, milk & vegetable oil.  Stir together until well mixed.

4.  Pour the vegetables in the prepared pan.  Sprinkle with the cheese, if using, then pour the batter evenly over the vegetables  (mind didn’t really pour – more like lumped down and then I spread), gently smoothing it out with a spatula.

5.  Bake for 30-35 min, or until the top is golden and firm.  Let stand about 10 min, then cut into wedges or squares to serve.

We liked this.  If your kids are weary of veggies I think they would like this because of the breading on the top.  Yes I would make it again. Super easy.  Super fast.  Super healthy.

Last night I also made ZUCCHINI-RAISIN MUFFINS and today instead of the regular pb&j sandwiches my kids had muffins in their lunches.  Super cool and they are healthy, so that made me happy!

Ingredients:

1 3/4 cups whole wheat pastry flour

1/4 cup wheat germ or ground flaxseed (i used both to equal 1/4 cup)

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/2 cup natural granulated sugar (i used the regular sugar in my pantry, but when that runs out I’m gonna look for some of this)

1 cup vanilla low-fat yogurt, soy yogurt, or applesauce (i used regular soy yogurt)

2 tbsp safflower oil

1/3 cup low-fat milk, rice milk, or soy milk, as needed (we used soy to keep with the dairy free night)

1 cup firmly packed grated zucchini

3/4 cup raisins, or other chopped dried fruit

1/3 cup chopped walnuts, optional (I didn’t have walnuts so I threw in some sliced almonds)

1.  Preheat over to 350.  Plaice foil liners in 12 standard sized muffin cups.  (mine must not be standard b/c I made 18)

2  Combine flour, wheat germ, baking powder, baking soda, cinnamon, and sugar in mixing bowl and stir together.

3.  Make a well in the center and pour in the yogurt, oil, and enough milk to make a smooth, slightly stiff batter.  Stir until completely mixed, then stir in the zucchini, raisins and walnuts if using.

4.  Divide the batter among the muffin cups.  Bake 20 to 25 minutes, or until a knife inserted into the center of one tests clean.

5.  Transfer to a plate or rack when cool enough to handle, and serve warm or at room temperature.

My kids really liked these and thought it was so cool that they had muffins for lunch!  They are not sweet muffins, but that makes them even better for lunches!

Look what this lady did over at the Vegan Lunch Box did with this muffin for her son!  Super cute!

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A few weeks ago I ordered some books and you decided to get this cookbook I’ve been looking at for a long time.  I have this weird desire to cook through a cookbook.  Doesn’t that sound fun?  One of the funniest thing about me is that I’m not that good of a cook, and don’t really even like it all that much.  BUT I do love to eat and as much as I love to eat I love to try new recipes.  So, the administrator in me loves to look through cookbooks, find recipes and make lists of ingredients.  It’s the actual cooking that gets in the way.  Sometimes I just pick things out and Aaron makes them (and usually doesn’t even follow the recipe and they are always BETTER!) and other times I cook them and feel like super-mom for just making a meal from a cookbook!  I’m weird, I know.

Anyhow back to my new cookbook.  I’ve decided that we’re going to go in order through a few of the chapters.  This way you just cook what’s next!  How fun!  The main course options are as follows, Soothing Soups and Savory Stews, Pasta and Noodles, Tofu and Seitan, and Vegetable, Grain and Bean Main Dishes.  I gave Aaron the honor of picking the two categories for this week and we would just pick the first recipe in each section and go from there.

I will not keep you holding your breath any longer!  This week we will be enjoying Savory Tofu Burgers, Veggie Upside-Down Casserole, Quick Three-Grain Brown Bread, and Roasted Sweet Potatos and Apples.  Don’t those all sound so delish!  Oh I’m ready to make one of them right now!!!

As I make things I’ll post recipes so you can see that Vegetarian recipes are easy, normal and not full of only pasta and broccoli.

Oh I forgot to tell you that name of the cookbook …. THE VEGETARIAN FAMILY COOKBOOK by Nava Altas

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