RSS Feed

Category Archives: Recipes

Green Giant

Posted on

My Super Bowl celebrations this year were very low key, so I decided to spice things up with a yummy guacamole recipe from one of my favorite foodie bloggers Jess over at Forgiving Martha! Jess stopped over to Camille Styles to provide the entire recipe in her The Perfect Bite series.  This picture had me at hello…

via Forgiving Martha and Camille Styles

I ate enough of the green stuff to last me a lifetime. And that was just the appetizer. I know the Giants were playing, but I definitely felt like a 250 lb linebacker after eating my fair share of guacamole.

Healthy Guacamole Tostadas

*serves 6-8

  • 4 ripe avocados
  • 1/2 red onion, small diced
  • 2 small zucchini, rinsed and peeled 
  • 3 limes
  • 1 jalapeno pepper, seeded and diced
  • 1 Roma tomato, seeds removed, finely chopped
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 24 round tortilla chips
  • cilantro, for garnish

  1. Prepare zucchini by removing both ends and roughly chop.  Add to a food processor and process until smooth.
  2. Halve the avocado and remove pit. Simply place the avocado in a bowl and mash it gently with a fork. Mix in the zucchini and remaining ingredients.
  3. Just before serving, scoop a generous tablespoon of guacamole onto each chip, and top with a cilantro leaf. Arrange on a platter and serve.

What yummy foods did you eat at your Super Bowl celebrations?

Man I’m Good…

Posted on

20120125-204717.jpg

Eggplant Parm Success.

Recipe:
1 eggplant, skinned and sliced
Jar of tomato sauce (I used Bertolli’s Olive Oil & Garlic)
Pack of mozzarella cheese
Pack of Parmesan cheese
Breadcrumbs
1 egg, beaten

1. Place eggplant slices in egg mixture, then cover in breadcrumbs
2. Place breaded eggplant pieces in sauté pan over medium heat
3. Pour some tomato sauce in bottom of casserole dish to make first layer
4. Place sauteed eggplant pieces over tomato sauce in casserole dish to make
second layer
5. Third layer is sprinkled cheese. I used both mozzarella and Parmesan.
6. Repeat layers until all ingredients are used.
7. Top with cheeses!
8. Bake at 425 for 30 minutes, until cheese is golden brown.
9. Enjoy!

I’m gettin’ good at cooking!

All Things Vegetarian

Posted on

One of my New Year’s resolutions was to switch to a vegetarian diet. So far, we’re almost a month in and I absolutely love it!

One of the best resources that I’ve been following is the Vegetarian Resource Group, which provides this definition of vegetarianism.

What is a Vegetarian?

Vegetarians do not eat meat, fish, and poultry. Vegans are vegetarians who abstain from eating or using all animal products, including milk, cheese, other dairy items, eggs, wool, silk, and leather. Among the many reasons for being a vegetarian are health, ecological, and religious concerns, dislike of meat, compassion for animals, belief in non-violence, and economics. The American Dietetic Association has affirmed that a vegetarian diet can meet all known nutrient needs. The key to a healthy vegetarian diet, as with any other diet, is to eat a wide variety of foods, including fruits, vegetables, plenty of leafy greens, whole grain products, nuts, seeds, and legumes. Limit your intake of sweets and fatty foods.

One of the bonuses of going vegetarian, besides the health benefits, is that I am learning how to cook lots of fun yummy recipes.

I’ll be sharing all the new recipes on here. Lots of recipes and ideas come from fab blog Forgiving Martha – love Jess!

Here’s my first attempt at Three Bean Chili, which I thoroughly enjoyed and froze for future feasts. Beans, Beans…
Three Bean Chili
– 1 can kidney bean
– 1 can black beans
– 1 can red beans
– 1/2 of frozen package of corn and peas
– 1 can diced tomatoes
– 1 can vegetable broth
– 1 green pepper, chopped
– 1/2 yellow onion, chopped
– 1 tsp chili powder
Topping:
– shredded cheddar cheese
– 1/2 avocado, chopped
1. Saute green pepper and yellow onion in 1 tsp of vegetable oil.
2. Microwave can of vegetable broth for 30 seconds to bring temperature up before adding to the chili mixture
3. Drain all beans and rinse. Pour into pot and stir
4. Add 1/2 package of corn and peas. Can defrost in microwave if you like, but no need to as the heat of chili mixture will thaw peas and corn perfectly.
5. Add can of diced tomatoes
6. Add in sauteed green pepper and yellow onion
7. Pour in vegetable broth.
8. Stir all ingredients together and serve
9. Sprinkle with shredded cheese and avocado for extra flavor
How is everyone doing with maintaining their resolutions?!