Bloom Everyday

Inspiration for Healthy Living.

Archive for Vegetarian Loves ME

Easy Mini Pot Pies

These are fantastic. They are the ultimate pre-portioned comfort food! I made this for myself (a vegetarian) and my meat eating husband.

What You Will Need:

pie crust, your favorite double recipe
carrots, 1 cup, chopped
onion, 1 small chopped
celery, 4 stalks, chopped
peas,frozen, 3/4 cup
olive oil, 2 tablespoons
flour,  2 tablespoon
salt & pepper
crushed bay leaves, 1 tablespoon
basil, 1/2 tablespoon
parsley, 1/2 tablespoon
thyme, 1/2 tablespoon
mushroom or veggie broth, 1 1/2 to 2 cups
skim milk, 1/8 – 1/4 cup
chicken, 2 breasts poached, chopped

1. In a pot, put the oil, carrots, and onion over medium heat. Cook until the carrots start to soften. When this happens, add the celery. Let cook until all veggies have a slight “bite”. Add all the seasonings and herbs to coat.

2. Add the flour and coat the veggies. Cook the raw flour flavor.

3. Add the stock/broth and then splash with milk. Add the peas. Let cook until bubbly and thick.

4. Poach the chicken in some broth or water. Chop into bite size pieces.

5. Line a muffin pan with mini pie circles.

6. Fill those puppies! Half with just the creamy mixture, the other half with the creamy mixture and chicken.

7. Top and bake in 350 degree oven until brown.

8. So delicious!

 

Pizza Two Ways

Here is some easy pizza we made two ways!

Pizza One: pesto, roasted garlic, tomatoes (add at end of bake time), olives, pepperoni for him, parm and cheddar cheese.

Pizza Two:red sauce, jalapenos, olives, pepperoni for him, parm and cheddar cheese.

1. Make my favorite dough or get your favorite (about 1.5 pounds).

2. Split dough into two when done. “Toss” to desired thickness.

3. Top.

4. Bake in 425 degree oven until delicious!

 

Sweet Herb Roasted Nuts

I love almonds! So when my husband bought a huge bag of unroasted almonds, I was excited to roast them at home (often I just purchase the roasted/salted variety). I was in a pinch (less than half an-hour before I had to be somewhere), so I whipped these babies up in no time. Really — it only took me about 10 minutes from start to finish. Next time you can spare 10 minutes – try making this easy healthy snack!

What you will need:

 2 cups raw whole almonds
1 Tbsp butter (melted – I used yogurt spread)
1 Tbsp brown sugar
1 tsp dried thyme
1/4 tsp salt
1/8 tsp cayenne pepper
1/8-1/4 tsp cinnamon (depending on your tastes)

Roast almonds in a 350 degree oven for 8-10 minutes, rotating and keeping a close eye on them, as not to burn the nuts.

Meanwhile, melt butter then stir in brown sugar, thyme, salt, cayenne pepper and cinnamon. Once nuts are roasted, toss in a bowl with butter mixture and spread out onto a sheet of aluminum foil. Let cool completely.

This snack will last for at least a week in the refrigerator. Or freeze them for a yummy snack later!

-Heather @ BloomEveryday

Vegetarian Loves ME: Sloppy Joe Edition

Why do meateaters only get to enjoy the sloppiness that is a Sloppy Joe? Tonight, I mentioned making it for my hubby and he was overjoyed. So I decided to get a little creative and make myself a vegetarian version too. Both came out delicious!

Here What You’ll Need:


For the meat version:

ground meat (turkey or beef), 1 pound
roasted red pepper, chopped, 1/2 cup
roasted red pepper canning liquid, 1/8 cup
onion, chopped, 1/2 cup
garlic powder, 3/4 teaspoon
mustard, 2 teaspoons
BBQ Sauce, 2 tablespoons
ketchup, 3/4 cups
brown sugar, 3 teaspoons
salt & pepper, to taste

1. In a pot, pour roasted red pepper canning liquid (this will eliminate the need for oil).


2. Brown the meat in the pan with onion and pepper. Drain off any excess liquid.


3. Throw the rest of the ingredients in the pot. Mix well and cook on low heat for 20 more minutes.


4. Place on toasted bun with some cheddar cheese (optional) and let your meateater enjoy!


For the vegetarian version:

black beans, drained/rinsed, 1 can
roasted red pepper, chopped, 1/4 cup
onion, chopped, 1/4 cup
garlic powder, 1/2 teaspoon
mustard, 2 teaspoons
BBQ Sauce, 1 tablespoons
ketchup, 4/8 cups
brown sugar, 2 teaspoons
salt & pepper
sweet potato, chopped, 1/2 cup

1. In a pot, soften the roasted red pepper and onions.


2. Toss beans into the pan to heat through.


3. Throw the rest of the ingredients in the pot. Mix well and cook on low heat for 10 more minutes.


4. Lastly, throw in the sweet potatoes and heat thoroughly (not until mushy).


Mix well.

5. Place on toasted bun with some cheddar cheese (optional) and let your vegetarian enjoy!


Now we can all enjoy the beauty of the sloppy joe!

Katie @ BloomEveryday

Vegetarian Loves ME: Stuffed Shells Edition

Last night was one of those nights where I was tired, had an evergrowing to do list, was short on time, and still hadn’t thought of what to make for dinner. I had a chat with my Nana and she gave me the great idea to make Stuffed Shells.

I still needed to exercise for the day, so I went on a run to our favorite grocery store and picked up some large shells and ricotta cheese.

You’ll need:

> Large Pasta Shells, 1 box
> Your favorite red sauce (like our recipe), as needed
> red pepper flakes, as desired
> Fresh herbs (I used oregano, tarragon, basil), 3 tbsp
> Italian Seasoning, dried, 1 tsp
> Garlic powder, 2 tsp
> frozen broccoli, small dice, 1 1/2 cups
> ricotta cheese, part-skim, small container
> parmesean, shredded, 1/4 cups
> chicken tenders, three
> milk
> bread crumbs
> egg
> flour
> oil

1. In a medium size bowl, mix together the  ricotta, herbs, seasoning, broccoli, parmesean, garlic powder, and salt & pepper.

And get this!

2. Cook shells as directed, drain, and then coat with thin layer of pasta sauce to prevent them from sticking together.

3. Place red pepper flakes in the bottom of two baking dishes. Put a thin layer of red sauce on the bottom of the dishes.

4. Fill the shells with the cheese fillings and arrange in baking dishes. Cover the tops with sauce.

5. Place in a 375 degree oven while you prepare the chicken. Cut the chicken into bite size pieces, dip the chicken in a milk and egg mixture. Then coat in the bread crumbs and flour. Cook in oil until golden brown.

6. Pull one of the dishes with the shells out and place the chicken around the dish.

7. Sprinkle some parmesean cheese on cook until bubbly and cheese is melted.

Yum!

– Katie @ BloomEveryday

What is your favorite go-to meal when you cannot think of what to make?

Red Lentil and Vegetable Tacos

Since I work full-time, sometimes dinner during the week becomes more of a chore than an enjoyable experience. However, I am all about one pot meals – quick, easy, no fuss clean-up. So this recipe has my name all over it. I usually mix up the vegetables I put in the tacos depending on what is in season (and is often dictated by what I have in fridge that night).

Some fun facts about Lentils:

♦ Lentils are high in protein and fiber
♦ Lentils are low in fat
♦ Lentils are quick cooking (Sign me up!)

What you will need:

♦ 1 ¾ cups water
♦ ¾ cup Red Lentils
♦ 1 small onion chopped
♦ 1 clove garlic (or substitute ¼ tsp garlic powder)
♦ ½ tsp salt
♦ ½ tsp cumin
♦ Pepper to taste
♦ Corn taco shells
♦ Assorted Vegetables (I used red pepper, carrots, radishes, olives, and lettuce)
♦ Blended cheese (reduced fat) and sour cream (light)

In a medium saucepan combine water, lentils, onion, garlic, salt, pepper and cumin. Bring mixture to a boil, and reduce heat to low.

Cook for 15 minutes covered. Most of liquid should absorb and the lentils will cook down.


Take a fork and mash the lentil mixture.

Spoon lentils into the taco shells and top with vegetables, cheese, and sour cream. Bon Appetite! Good for you Mexican food! Skip the take-out – dinner is served in less than 20 minutes. Oh, yeah, and did I mention only one pot to clean; my favorite part!

– Heather @ BloomEveryday

What is your favorite go-to weeknight meal?

Vegetarian Loves ME: Calzone Edition

Wife. Sister. Daughter. Vegetarian. Friend. A lot of things can be used to describe me; but the one I’ve noticed that really sticks out is my vegetarianism. Some say I have a disease. Some think I am delusional and I’ll “snap” out of it some day. Regardless, I am a vegetarian and proud of it. I am not fibbing when I say I love being a vegetarian. It’s one of my favorite attributes about myself. I believe I was born with a natural inclination away from meat. My husband, however, is a full-on meat-eating carnivore. He loves his burgers and chicken dishes. So how do we make meals work when I fall into about 3% of the U.S. Population? Let me show you quick, delicious meals that will feed picky eats, vegetarians, and meat-eaters alike. That’s what you’ll find in my series Vegetrian Loves ME (meat eaters).

Who doesn’t love pizza in a pocket? This meal is satisfying, delicious, and full of flavor! Let me show you how it’s done.

This dish is comprised of two elements, the dough and the filling. Let’s start with the dough. Of  course you can buy premade dough at the store, but here is my neverfail bread machine (love this kitchen tool) recipe. Just throw the ingredients in your maker when you get home and you’ll have easy, homemade pizza dough with little effort!

The filling is really up to you. You can stuff these bad boys with anything! Here is the recipe I made last night to stuff the calzones with.  It was a corn, onion, pepper filling and Mark’s had pepperoni bits in his as well.

Dough (makes 1.5 pounds)

3 cups all-purpose flour
1/4 teaspoon cracked salt
1 1/2 teaspoons active dry yeast
1/2 teaspoon italian seasoning
1/2 teaspoon garlic powder
1 cup water, room temperature
2 tablespoon oil

1.  Place flour, salt, italian seasoning, garlic powder in the bread machine bay. Use your finger and create a small “well” in the flour. Measure the yeast and put all of it in the well (this is an important step).

2. Take the water and the oil, carefully pour it around the flour mixture. Do not get the yeast wet!

3. Close the lid, hit the right setting, and you’ll have pizza dough in no time.

Filling

1/2 of a fresh red pepper, diced
a palmful of whole olives, sliced
1/3 cup onion, diced
1 teaspoon oil
1/2 cup of frozen or fresh corn
2 garlic cloves, chopped
1/2 teaspoon basil, dried
1/2 teaspoon parsley, dried
salt & peppers
1 small whole pepperoni stick, diced
Your favorite tomato sauce
Cheddar cheese, grated
Ramano cheese, grated

1. In a saute pan, put the oil and onions in. Cook until the onions are slightly tranlucent and soft. Add the corn, red pepper, olives, garlic, and seasonings. Cook until soft but still has a bite. Place in a bowl on the side until ready to use.

2. Add the pepperoni to the pan and cook until they become crispy. A lot of oil will come out of these guys and crisp up the meat.

Putting it Together
1. Take the premade pizza dough and divide it into 4 servings. Take each one and form it into a flat circle (as best you can).

2. Fill the inside with tomato sauce, filling, cheese, and then fold close. Seal as much as possible (repair any tears with with excess pizza dough). Half are filled with pepperoni, half are not.

3. Put cheddar cheese on top of veggie calzones, ramano on top of the pepperoni. Then transfer all calzones to a baking sheet or pizza stone.

4. Cook in 4oo degree oven for 20 to 25 minutes or until golden brown.

 

5. Enjoy!

This is a meal your family will love. It’s nutricious and fun to make. If I can do it – you can too!

Katie @ BloomEveryday
       “Let’s do life together”

What are your tips for “picky” eaters?

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