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Archive for October, 2010

 

Caramel Apple and Green Chile Chicken Enchiladas

Everyone really liked the Green Chile Enchiladas….we all went back for seconds. The biggest problem is that it is pretty heavy…basically, your belly feels REALLY full. Eating Vegan almost never does this to you. I also didn’t cut up a salad….so there was very little fresh food for the meal. I am gonna post the recipe that I used today, with the changes that I will make next time.

Green Chile Enchiladas

1 pkg. (of 12) Flour Tortillas (Next time I will use the Whole-Wheat Version)
2 cans cream of celery soup (I will use this again)
2.5 cooked chicken thighs, shredded (Next time I won’t use chicken, at all)
11 oz. green Chile (Next time I will use two (2) 7oz. Cans of Green Chiles)
12 oz of Monterey jack cheese, divided (Next time I will only use 8 oz., on top)
Spices, to taste: garlic powder, salt and pepper

Preheat oven to 350.
Spray the bottom of a 9×13 casserole dish with Pam.
Tear tortillas (I can usually tear two-three at a time), into medium size chunks, to layer across the bottom of the pan. (This time we used 4 on the bottom row, 4 in the middle row and 2 on the top row….Next time, we will use 2 to 3 on each row).
Mix the chicken, soup, chiles and 4 oz. of cheese together in a large bowl.
Spread a small layer of the soup mix onto the casserole pan, then top with a layer of shredded tortillas. Spread another layer of soup mix, then top with another layer of shredded tortillas. Repeat one more , ending with the soup mix. Finally, add a layer of cheese.
Bake for 30 minutes.
Top with sour cream, tomatoes, lettuce, avocado, whatever you like!  Enjoy!

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Bowl: Mashed Potatoes with Chicken Noodle Soup
Plate: Vegan Banana Bread and Apples

Oh, my!  This was really yummy!!  I used two thighs for the chicken…so it wasn’t much…and I know I can do this in a vegetarian version.  The banana bread was DA BOMB…even better than what I normally make!!  🙂

My neighbor sent over some beans as a side dish; however, with everything that we had, I decided to have the beans tomorrow when we have planned leftovers!! 

I used Ree’s recipe (for the most part) for the Chicken Noodle Soup:
http://thepioneerwoman.com/cooking/2010/01/homemade-chicken-and-noodles/
Of course I used a LOT less chicken (2.5 thighs to be precise)…and about double the seasoning…plus I added liquid maggi and crushed rosemary.  It made about 15 cups….so lots for dinner and leftovers!!

For the Vegan Banana Bread, I used the recipe from:
http://alexamarsden.wordpress.com
Oh my, it was SO good.  I did add about 1/4 of a bag of vegan mini chocolate chips.  Seriously, I think I liked this recipe MORE than the one I use to use.


Vegan Banana Bread

2 cups whole wheat flour
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon allspice
1 tablespoon brown sugar
1/3 cup white sugar
1/4 cup margarine
3 over-ripe bananas
1/4 cup soy milk mixed with
1 teaspoon apple cider vinegar
1 teaspoon vanilla

Preheat the oven to 350F and lightly oil an 8×4″ bread pan. Sift the flour, cinnamon, salt, baking soda and allspice into a large mixing bowl. Separately, cream the sugars and margarine. Add the bananas, milk, and vanilla. Fold into the dry ingredients and mix until combined. Pour into the pan and bake for one hour or until a toothpick inserted into the middle comes out clean.

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Clockwise from top: Green Smoothies, Roasted Potatoes, Pear and Pancake Cake.

I had the two casserole dishes ready to go and for some reason, I used the wrong one for the potatoes, which then caused me to use the wrong one for the Pancake Cake.  I think it made the difference, in that it was thinner than it should have been; however, I think it actually turned out okay. 
I made two cakes…one plain and one with blueberries.  Tonight, we ate the plain cake, tomorrow we will eat the blueberry cake for dessert.  It was pretty good; however, it was too much for our family and it wasn’t vegan, so I probably won’t make it again.  The roasted potatoes weren’t quite right today…not sure why.  The smoothie was okay.

Pancake Cake

It’s hard to cook pancakes for a bunch of kids in a timely fashion, so one day we decided to try making an actual cake from it…it’s awesome, cheap and easy! This makes a 9×13 inch pan and a 9inch round pan.

4 cups Krusteaz buttermilk pancake mix
1 1/2 cups applesauce
1 1/2 cups water
3 eggs
Sugar, cinnamon, vanilla to taste  (I actually used quite a bit of sugar and cinnamon and still didn’t think it was quite enough….and I didn’t measure.  😦 

Preheat oven to 350.  Mix ingredients together, pour into pans. Bake for about 20-25 minutes (I actually baked this for about 30 minutes…it will vary depending on your stove).  Can add fruit to the mix if you want, blueberries are great….tastes like a coffee cake. Serve with butter and favorite pancake toppings.

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I have a whole week of almost all Mischa Recipes…..just ’cause my sister is an evil little dinner vixen….lol. Just kidding, Mischa!!

So, in honor of her yummy dinner postings and because I still have some meat to get rid of, here is this weeks meal plan:

 
Vege ans Biscuit Bake, Salad, Fruit

Cream of Cauliflower Soup, Bread, Fruit

Green Chile Chicken Enchilada, Salad, Fruit

Chicken Noodle Soup, Mashed Potatoes, Salad, Fruit

Pancake Cake, eggs, Roasted Potatoes, Fruit and Smoothies

Moroccan Veges on Couscous, Salad, Fruit

2 Days of Planned Leftovers

Desserts:
Vegan banana Bread

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Clockwise from top: Lentil Soup, French Bread, 65% Cocoa Chocolate Chips and an Apple.

I made the lentil soup that I posted a link to a while back.  Once I did everything according to the directions, I tasted it….uh, yeah, no.  It was seriously lacking in spices.  Once I got it all doctored up, it was okay…but, I will go back to how I make it.  😦  Otherwise, dinner was pretty good.

LENTIL SOUP

2 c. brown lentils
4 c. water
2 med. onions, cut in quarters and sliced
2-3 Tbsp. EVOO
3 cloves garlic, minced
1 to 2 Tbsp. cumin
1 to 2 tsp. coriander (dried)
½ to 1 tsp. fennel
2 bay leaf
1 hot pepper, diced very, very small (I used about 1/2 of a pepper)
2 med. carrots, diced (about ½ c.)
2 med. zucchini, diced (about ½ c.) (I used one)
2 green pepper, chopped
2 med. potato, diced (about ½ c.)

Spices (to taste): Garlic Powder, Onion Powder, Red Curry, Salt, Pepper, Maggi, Celery Salt

Start with the lentils and water in a large pot.  Bring to a boil, cover, turn heat to low and simmer until they become crunchy-tender, about 30 to 45 minutes.  You should not need to add any water during this stage, but check on it periodically to make sure.

In a large skillet, heat the oil and caramelize the onions.  Just before they finish, add the garlic, cumin, coriander and fennel and stir until the scent rises.  Remove from heat.

When the lentils are crunchy-tender, add the onions etc. mixture (including the oil) and the rest of the ingredients to the lentils.  Stir well and add just enough water to barely cover everything (about 4 cups).  Bring to a boil again, cover and reduce heat to simmer for 20-30 minutes, until the vegetables and lentils are tender and the broth is nice and thick.

From: http://theamerarabwife.wordpress.com

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Clockwise from top: Salad with Ranch dressing, 5 chocolate chips, Apples, Inside Out Stuffed Green Peppers, Halloween Cupcake from my neighbor. 

Dinner was pretty good.  Next time, I think I will add some additional seasonings…but, the actual idea itself was really good. 

Un-Stuffed Peppers

2 Tbl. EVOO
1 C. Green Peppers, chopped
1 C. Onion, chopped
½ C. Carrots, julienned
½ C. Celery, finely chopped

2 cloves garlic, diced

½ Pound equivalent to ground beef (Boca Crumbles, TVP, Mushroom Crumbles)
16 oz. Crushed Tomatoes
1 can Red Beans, Drained and Rinsed
2 C. Brown Rice, cooked
2 Tbl. Soy Sauce

1 C. Cheese (Do not add if you want this to be a vegan meal)

Spices to taste: Oregano, basil, salt, paprika, Parmesan cheese (about 1 tsp. Each), pepper, maggi

Preheat oven to 350 degrees.
Put the EVOO, Peppers, Onions, carrots and celery into a pan and cook until translucent, about 5 minutes, add garlic and cook for 1 minute more.

While the peppers and onions are cooking, combine the rest of the ingredients in an oven safe casserole dish. Add the onions and peppers when done cooking. Top with Cheese.

Cook in oven for about 30 minutes.

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Clockwise from top: Salad with Ranch dressing, Cauliflower, Pasta and Cheese Casserole and Tropical Fruit (Mago, Banana and Coconut)

Oh, my.  After two days of leftovers, if was kinda nice to have something different!!  This was a REALLY good dinner!!  I was actually kinda surprised that the casserole was so good, ’cause it was SO quick and simple to make.  The tropical fruit was really yummy, too.


Cauliflower, Cheese and Pasta

1 28 oz. can of chunky style crushed tomatoes, or chopped whole tomatoes in heavy puree
1 1/2 cups heavy cream
1/2 cup pecorino romano
1/2 cup shredded fontina
1/2 cup ricotta
1/2 tsp crushed red pepper flakes (or more to taste)
1 tsp kosher salt
1 head of cauliflower, chopped into bite sized pieces (or so, mine are a little large sometimes)
1 pound medium pasta shells or penne 

Preheat oven to 500 degrees and bring very large pot of water to boil on stove, generously salt the water.
Combine the tomatoes, cream, cheeses, peppers and salt in large bowl.
Add the cauliflower and pasta to the boiling water and cook at a boil for about 5 minutes.  Pasta will still be al dente.
Drain cauliflower and pasta, add to tomato/cream mixture and stir to combine.  Divide into prepared dishes or put in large jelly roll pan, and bake for 15-30 minutes, watch to see pasta getting slightly golden brown, ovens temps vary.
Serves 6-10
NOTE: I only did 1/2 of the recipe and it fit nicely in a 9×13 in. casserole dish….that was plenty for the four of us (with leftovers).

~ I forgot which website I got this from…thanks though for sharing.

Tropical Fruit

1 Mango, cut to your specifications
2 Bananas, cut to your specifications
1 to 2 T. Honey, to taste
1/2 to 1 tsp. Cinnamon, to taste
1/8 to 1/2 C. Shredded Coconut, to taste
very small amount of salt and (if you have it) coconut extract

Mix all ingredients well.

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