Yummy Recipe

Those of you that have followed my blog for a while know that I don't cook. In fact, I really dislike cooking. I love to eat though. I wish I had a chef. That would be sooooo awesome.

With my new diet where I need to eat lots of veggies, I have actually been looking for recipes so I'm not just eating plain old steamed vegetables every night. Boring........

I found a recipe for "Sauteed Portobellos and Spinach" and since I like both of those ingredients, I thought I would give it a try.

Well let me tell you...it was sooooo easy and sooooo delicious! I think it might be my new favorite. It did have some butter and parmesan which are both no-nos for me right now....but I've been doing so good...I thought I deserved it!

For most people it would be a side dish, but for me, with a salad....it was my meal.

Here is the link to the recipe. I highly recommend it!

Pasta with Spinach, Chickpeas and Feta

I told you I had a yummy recipe for you today and here it is! The only change I will make for the next time is to warm the chickpeas up a little before mixing everything together. The hot pasta warmed up everything except those , otherwise it was great I even warmed up the leftovers for lunch today! Enjoy!

Pasta with Spinach, Chickpeas and Feta
(I think I copied this from one of my Vegetarian Times magazines)

Serves 6 (Unless you eat like me and then it's maybe 3)

This quick and easy pasta dish offers a way to add not only calcium to your diet, but also protein and vitamins A and C.

8 oz. uncooked spiral-shaped pasta (I used rice pasta because I don't eat a lot of wheat)
4 cups coarsely chopped fresh spinach leaves (The plastic tub of organic is the right amount)
1/3 cup crumbled feta cheese (You can but it ready to use....so easy)
1Tbs. olive oil
1 Tbs. fresh lemon juice
1/4 tsp. salt ( You could easily use less, or even none...but I like salt)
1/4 tsp. freshly ground black pepper
1 19 oz. can chickpeas, drained and rinsed ( I could only find the 15 oz. can and it was fine)
2 cloves garlic, minced

1.) Bring large pot of lightly salted water to a boil. Book pasta according to package directions, or until al dente, about 10 minutes. Meanwhile, combine all other ingredients.

2. When pasta is done, drain and transfer to large bowl. Add remaining ingredients and toss well. Serve right away.

Per Serving: 300 Cal., 12G Prot., 6G Total Fat (2G Sat. Fat), 51G Carb., 5MG Chol., 380 MG Sod., 6G Fiber, 3G Sugars, 102MG Calcium

My kind of recipe...I can read the names of all of the ingredients and know where to find them in the store and it's TWO STEPS!!! Woo hoo!! Hope you like it!

Apple Pie....The Perfect Comfort Food

I had something else planned for today, but I wanted to be sure to get this to you before you finish planning your holiday meals. This is the absolute best apple pie I have ever had, and trust me, I love apple pie. The recipe belongs to Marsha Brooks, the 2001 Apple Pie contest Winner on Good Morning America. If your family loves a good apple pie, give this one a try!

Crunchy Caramel Apple Pie

Ingredients:

1 pastry crust for a deep-dish pie 9-inch (homemade or store-bought)
1/2 cup sugar
3 Tbsp. all-purpose flour
1 tsp. ground cinnamon
1/8 tsp. salt
6 cups thinly sliced peeled apples (golden delicious or fuji)
1 recipe crumb topping (see below)
1/2 cup chopped pecans
1/4 cup caramel topping

Ingredients for Crumb Topping:

1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick cooking rolled oats
1/2 cup butter

Directions for Crumb Topping:

1) Stir together brown sugar, flour, rolled oats
2) Cut in 1/2 cup butter until topping is like course crumbs. Set aside.

Directions:

1) In a large mixing bowl, stir together the sugar, flour, cinnamon and salt.
2) Add apple slices and gently toss until coated.
3) Transfer apple mixture to the pie shell
4) Sprinkle crumb topping over apple mixture.
5) Place pie on a cookie sheet so the drippings don't drop into your oven.
6) Cover the edges of the pie with aluminum foil.
7) Bake in a preheated 375 oven for 25 minutes. Then remove foil and put back in for another 25 to 30 minutes with the foil.
8) Remove from oven. Sprinkle pie with chopped pecans then drizzle with caramel on top.
9) Cool on a wire rack and enjoy warm or at room temperature

My tips: Slice your apples really thin...they bake up nice and tender that way. A frozen crust works fine. You can take it out of the aluminum pan it comes in and transfer it to a glass pie plate if you like. The pie will drip, so put it on a cookie sheet. Serve the pie warm with vanilla ice cream...so good!

Vegetarian Chili....Mmmmmmm

I remember my parents making chili when I was a kid, and I loved it. The only problem with their recipe is that it's made with meat, and I haven't eaten meat in a number of years. As a vegetarian, I try to eat a wide variety of foods....and in keeping with that effort....I needed a good chili recipe. Well I found one in of all places, the Betty Crocker Home and Gardens "New" Cookbook!

I received my first Home and Gardens cookbook 36 years ago as a wedding shower gift. I bought my "new" version a few years ago. Their vegetarian chili is a wonderful low-fat version of one of my favorite childhood dishes. I am going to share it with you today. The ingredient list is long, but it all gets combined and in no time you have great meal. So, here goes...

Vegetarian Chili

3 cloves garlic, minced (I use the jarred garlic)
1 tablespoon cooking oil
2 14 1/2 ounce cans chunky chili-style tomatoes or low-sodium stewed tomatoes
1 12-ounce can beer or nonalcoholic beer (I don't usually have beer, so I add extra water)
1 cup water
1 8 ounce can low-sodium tomato sauce
3 to 4 teaspoons chili powder
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1 tablespoon Dijon-style mustard (yellow mustard works fine too)
1 teaspoon ground cumin
1/2 teaspoon pepper
Several dashes bottled hot pepper sauce (optional)
1 15 ounce can lower-sodium pinto beans, rinsed and drained
1 15 ounce can white kidney beans, rinsed and drained
1 15 ounce can lower-sodium red kidney beans, rinsed and drained
1 1/2 cups fresh or frozen whole kernel corn
1 1/2 cups chopped zucchini or yellow summer squash
3/4 cup shredded cheddar or Monterey Jack cheese (3 ounces) (optional)

In a 4-quart pot cook garlic in hot oil for 30 seconds. Stir in the undrained tomatoes, beer, water, tomato sauce, chili powder, oregano, mustard, cumin, pepper, and if desired, hot pepper sauce. Stir in pinto beans, white kidney beans, and red kidney beans. Bring to boiling; reduce heat. cover and simmer for 10 minutes

Stir in corn and zucchini or yellow summer squash. simmer, covered, about 10 minutes more or till vegetables are tender. If desired, top each serving with 2 tablespoons of the shredded cheese. Makes about 10 cups (6 main-dish servings)

It's freezing cold here in Illinois already, and there is nothing better on a cold evening than a big bowl of steaming hot chili! Enjoy!

Crunchy Fruity Granola...Mmmmmmm!

Here is a quick and easy granola recipe for you. This stuff is amazing! It's a healthy mix of grains, seeds, nuts and fruit....well it's healthy if you don't eat it all in one sitting! My suggestion on this one is not to use a moist dried fruit like apricots or apples. I did that once and even though it tasted great, it was a big gooey mess! Stick with what the recipe calls for. Enjoy!

CRUNCHY FRUITY GRANOLA

Adapted from Salad People and Taken from Vegetarian Times

2 cups rolled oats

1 cup mixed seeds (sunflower, pumpkin, sesame etc.)

1 cup chopped nuts (walnuts, pecans, almonds pistachios, hazelnuts, etc.)

1/2 tsp. salt (I don't find this necessary if I use salted pumpkin seeds)

1/2 cup honey

1/3 canola oil

1 Tbs. vanilla extract

1 cup assorted dried fruit, chopped (raisins, dried blueberries, dried cranberries, etc.)

Preheat oven to 350F. Combine oats, seeds, nuts and salt in bowl.

Whisk together honey, oil and vanilla, and stir into dry ingredients.

Spread granola on baking sheet coated with nonstick cooking spray.

Bake 15 to 18 minutes, or until golden brown, stirring once or twice during baking. Cool on tray until dry and crunchy. Break into bite-sized pieces, and stir in dried fruit. Store in airtight container.

Per serving: 280 CAL; 7G PROT; 16G TOTAL FAT (1.5G SAT. FAT); 30 G CARB; O MG CHOL; 85 MG SOD; 4G FIBER; 16G SUGARS