Meatless Monday: Yogi Pizza

I'm going to do something I haven't done before, and that is recommend a recipe I haven't tried myself. So you let me know if it worked :) In this case I'm taking my friend Erin's word for it because I wanted to share her lovely blog with you. I got an invitation to become a fan of the Mamastay Yoga Company on Facebook but I had no idea that it was Erin's company - that's how wrapped up I've been in my own world. I checked it out and decided to pass it on to you.

For her pizza recipe, and more importantly her essay comparing and contrasting her experience with making pizza and practicing yoga, click here.

Remember the Meatless Monday campaign site I wrote about? Here are a couple more to check out if you're doing a little web-wandering yourself.

"Still life with a whisk" and "FabFrugalFood"


Baked weaponry and wheat berry salad

First bread

My first loaf of homemade bread - and by that I mean machine-made. It is quite possibly the ugliest thing I've ever made in the kitchen. Also, it's more like a homemade weapon than something you'd actually eat. If I knew what went wrong, I'd know what to do differently next time but unfortunately it's a matter of layering exactly measured ingredients and then pressing a few buttons and yet I somehow mangled that. Sam, being both a good sport and ravenous little kid, ate it without complaint ... but I was a little worried about him chipping another tooth.

Something I made that did turn out is this wheat berry salad my friend Barbara brought over for dinner the week of the wonderful meal train she organized for us. The recipe is off the back of the bag of Bob's Red Mill hard red spring wheat berries.

It's a little chopping-intensive if you're not a fan of that sort of thing so I suggest doubling everything and making twice as much salad to enjoy all week. Also - it's best to make it the night before but don't let that stop you from making it because it's still good either way.


The salad disappeared before I got a picture of it. But here's the recipe:

Basic Cooking Instructions:

1 3/4 cups water

1/2 cup rinsed Wheat Hard Red Berries

1/4 tsp. sea salt

Combine all ingredients in a saucepan and bring to rolling boil. Reduce heat, cover and simmer for an hour or until tender. Drain and set aside to cool or serve immediately.

Wheat Berry and White Bean Salad

Salad:

1 cup cooked Bob's Red Mill Wheat Berries

1 cup cooked white or navy beans

1/2 cup green onions, chopped

1/2 cup celery, sliced

1/2 cup tomato, diced

Vinaigrette:

1/2 cup olive or canola oil

2 Tbsp. lemon or lime joice (fresh)

2 Tbsp. white wine vinegar

2 Tbsp. parsley, chopped (next time I might try cilantro)

1 Tbsp. honey mustard (is this a common household item? I didn't have any so I mixed together honey and mustard)

2 Tbsp. shallot, minced

1/4 tsp. sea salt

1/4 tsp. ground black pepper

Mix the vinaigrette by combining all the ingredients with a whisk or in a blender. Add the salad ingredients and mix well. Let chill overnight or for several hours to let flavors blend. Served chilled on a bed of lettuce. I'm just curious - I see that all the time "serve on a bed of lettuce" but wonder: does anyone every actually do that?


Cheerio Cookies

Cheerio Cookies
There are secrets to baking. And I don't know any of them.

Sam started his first day of (play)school today and I needed something he could eat on the way there that he wouldn't refuse and that wasn't messy like applesauce in case he slept in and didn't have time to eat at home. So I made these Cheerio Cookies figuring it's got some good stuff in it and something for breakfast is better than nothing, right? I mean, unless we're talking about Red Bull on ice in which case nothing might be better. The first time I made these I thought they were awful but I may have overcooked them and I left out the sweet part trying to make them healthier. Bad call. This time even I like them. Sam is just delighted to have cookies for breakfast. Pronounced: cooooookeee.

We call these Cheerio Cookies but technically they are "Double Oat Breakfast Cookies" and I pulled the recipe form Better Homes and Gardens Prize Tested Recipes, Sept. 2009 by Marie McConnell

1/2 cup butter, softened

1/2 cup smooth peanut butter

1 1/4 cups sugar

1/2 tsp. baking soda

1/4 tsp. salt

1/4 water

1 egg

1 Tbsp. vanilla

1 1/2 cups all-purpose flour (I used whole wheat flour and they seem fine)

1 cup rolled oats

1 cup golden raisins and/or milk chocolate pieces (I read this as an open invitation to experiment and used cran-cherries and white chocolate chips)

3 cups round toasted oat cereal (I used Cheerios)

1. Preheat oven to 375. Beat butter and peanut butter with electric mixer on med to high speed for 30 seconds. Sam didn't understand this concept and we may have over beat it. Add sugar, baking soda, and salt. Beat until combined, scraping sides of bowl. Beat in water, egg and vanilla until combined. Beat in as much of the rolled oats as you can with mixer. Stir in any remaining rolled oats. stir in raisins and oat cereal.

2. Drop dough by scant 1/4 cupfuls about 3 inches apart onto an ungreased cookie shoot. (Oh. I just read that part about ungreased. I greased it. Nothing exploded). Flatten slightly. Bake for 10-12 minutes or until edges are lightly browned. Cook on cookie sheet for 5 minutes. Transfer to wire rack and let cool completely. Store cookies in tightly covered container for up to 5 days or freeze for up to 3 months. MAKES 24 (2-cookie) SERVINGS. (No, it does not. I forgot to count how many it did make though. Maybe my 1/4 cupfuls weren't "scant" enough!)


Meatless Monday: Gingered Squash and Pear Soup

Gingered Squash and Pear Soup

source: Woman's Day magazine

Warning: this recipe was a pain to make, but so delicious it's worth it if you make a double batch. Serve with salad and good bread.

It was a deceiving little square recipe card that made this look like a cinch to make. I'm not saying it was brain surgery or anything but all the peeling, coring and chopping took more time than I anticipated. Plus, there simply has to be a better way to peel squash than the route I took.

Saute 1 chopped onion and 1 Tbsp. grated ginger in a little oil in a large pot until onion is tender. Add a large butternut squash, peeled, seeded and cut in chunks; 2 ripe pears, peeled, cored and chopped; 4 cups chicken broth and salt and pepper to taste. Bring to a boil; cover, reduce heat and simmer 15 minutes until squash is tender. Cool slightly, then puree until smooth. Garnish with sour cream and toasted pumpkin seeds. Makes 8 cups.


Meatless Monday: hit the bar

Word count: Short story, Snakes & Ladders finished and ready to submit tomorrow with maybe one more tweak. Thank you Patti & Amy for your feedback!

I'm a big fan of this combination for dinner: easy + tasty. One of the easiest things, at least since I took Papa Murphy's out of my speed dial, is setting up a salad, potato or taco bar. It's a good way to use up fridge and pantry items at the end of the week, too.

I suppose it's obvious but it didn't occur to me for years so I'll share how we do it: pick your base- tortillas, chips, spinach, lettuce, potato or whatever. Add veggies and some fruit (dried or fresh) if it's a salad. Add beans or chili, depending on your base. Add anything else you have to use up that you think would be good, except meat on Monday if you're participating of course. Top with cheese, a variety if possible. Eat.

 


Meatless Monday: awesome broccoli salad

If it's going to be hot tonight where you are, may I suggest cold sandwiches and salad? I'm thinking something like cream cheese with cucumbers and tomatoes. If you think salad is for rabbits, this broccoli salad is pretty filling and is a good one even for broccoli haters. I got this recipe from my mother-in-law after mowing through a bowl of it for lunch. It was the first time I can think of where I ate the whole salad before starting on my sandwich. It's that good.

Broccoli Salad

4 cups broccoli

1 red onion (Next time I make this I'll use less than 1/2 of one)

1 cup sunflower seeds

1 cup raisins (golden or regular, but golden somehow make the salad)

2 tomatoes

Dressing:

1 cup mayo

2 T white vinegar

1/4 cup sugar

Chop broccoli, red onion and tomatoes. Mix with seeds and raisins. Stir mayo, vinegar and sugar and combine with veggies, raisins and seeds.

Another suggestion, double the recipe and keep it around all week since it's supposed to stay pretty hot around here. If you think you might take some of this for lunch, I strongly recommend using less red onion. Just trust me on that.

Note: In the spirit of full disclosure, technically this recipe calls for bacon, 6 crisp strips chopped and mixed in with the veggies.


Meatless Monday: Summer Squash Pie

Squash Pie I got this recipe from my mother-in-law and it's one of my favorite things to make in the summer. I suspect I've posted this recipe before but can't find proof so here it is again.

Besides, it's what's for dinner tonight.

1 unbaked pastry shell (9 inches)

1 egg – beaten

2.5 cups sliced zucchini (1/4 inch slices) You have a kitchen ruler ,right?

2.5 cups sliced yellow summer squash (1/4 inch slices) Ha!

1 tsp. vegetable oil

½ tsp. salt

¼ - ½ tsp dried thyme

¼ tsp garlic powder

¼ tsp paprika

¼ - ½ tsp. pepper

2 large tomatoes – sliced

1 c. shredded cheddar or mozzarella cheese

¾ c. mayonnaise (use regular mayo not Miracle Whip)

Line un-pricked pastry shell with two pieces (double thickness) heavy duty foil.

Bake at 450˚ for 5 minutes.

Remove foil and brush lightly with some of the egg. Discard remaining

egg. Bake 5 minutes longer and remove to wire rack. Reduce heat to

350˚. In a non-stick skillet sauté zucchini and squash in oil for 10

minutes or until tender. Sprinkle with seasoning, spoon into pastry shell,

top with tomatoes, combine cheese and mayo and spread over top.

Bake at 350˚ for 25 minutes of until golden brown. Refrigerate

leftovers. Makes 6-8 servings.


Meatless Monday: 10 minute Avocado Soup & Sandwiches

10 Minute Avocado Soup

from Dr. Jessica Black's "Eating Your Way Back to Health" anti-inflammatory cookbook

Ingredients:

2 medium ripe avocados

2 cups almond milk

1/2 tsp. cumin

1/2 tsp. ground ginger

1/2 tsp. salt

1 clove garlic, minced

Instructions:

1. Mash avocados in a pan. 2. add spices, milk, and garlic to mashed avocados. Stir well until mixed fully. You may use an electric beater or blender for this step. 3. When you have the soup mixed, heat just enough for serving.

Substitutions: Use any spices you desire to change this soup into your creation. I think I'm going to try it with some minced cilantro tonight. Also, since no one but me around here is cool with just soup for dinner we'll have tomato, cucumber and cream cheese sandwiches, salted of course.


Meatless Monday

When I decided to go meatless on Mondays back in January, I had no idea there was a movement dedicated to the cause. Turns out, there is an entire organization committed to getting the word out with this simple slogan: "one day a week cut out the meat."

Recently I was contacted by some folks over at Meatless Monday and am honored to be listed as someone going meatless one day a week and writing about it.

Click over to their site for more information on the history, reasons to go meatless, and awesome recipes and ideas for cooking seasonally.

The video I posted, "Sam's salad" featured the black bean salad recipe.

 I still can't figure out how to put a video in the body of my post so here's another link to a video explaining more about the reasoning (and impact) behind Meatless Mondays.