Day 2 of the longest week, ever!

Good news guys, I'm surviving.  Well, kind of anyway!  Once the evening shift rolls around I am starving but supper is not quite ready.  I picked this recipe for today because I was quite sure that I wouldn't like it anyway... turns out I was wrong.  It was DELICIOUS and the kids loved it apparently, even though it has tomatoes in it.  Definitely a keeper.  It was a chickpea/cheese/spinach casserole served with a baked potato and steamed broccoli.  I didn't follow the recipe exactly (when do I, really?) so here is my version.

Chickpea Casserole

 1 chopped onion

3 cloves minced garlic

2 tsp cumin

1 tsp oregano

1+ tsp paprika

4 cups cooked chickpeas

1-28 oz can of diced tomatoes, drained (but keep the juice!)

7 oz fresh spinach

1 cup plain yogurt

1 cup shredded cheddar cheese

*Saute onion and garlic in olive oil until soft.

*Add cumin, oregano, and paprika, cook 1 more minute.

*Add half of the chickpeas, tomatoes and spinach, cook another 5 minutes.

*Mix 1/2 cup yogurt with reserved tomato juice and remaining chickpeas.

*Add yogurt mixture and stir in the cheese.  Remove from heat.

*Transfer to a large casserole dish and top with remaining yogurt and paprika.

*Bake at 400 for 20-25 minutes.

Garden Burgers

I know what you are thinking, burgers on a Monday?  Ha.  I am working a couple of evenings this week so I have tried to pick meals that I can either make ahead of time or that are fairly simple for the husband to pull together.  I saw some frozen garden burgers last time I went shopping and figured I could probably put together something like that so this was my best shot.  I felt they could have used a little more spice (dh brought me supper at work <3) but the kids LOVED them, even the baby!  We had sweet potato fries and corn on the cob on the side and DH actually remember to take a picture.  I hope to make it through the week (split shifts are not for me!) and be able to still share our meals with you :)

Garden Burgers

 

 1 onion, caramelized

2 cloves minced garlic

1 medium zucchini, grated (

2 carrots, grated

1 cup mushrooms, minced

1 1/2 cups cooked brown rice

1 cup TVP + 2/3 cup hot water (let sit for 10 minutes)

2 tbsp balsamic vinegar

3 tsp italian seasoning

2 tbsp dijon mustard

2 tbsp ground flax seed + 2 tbsp water (let sit for 5 minutes)

1 1/2 cups bread crumbs

*After onions are caramelized, add carrots, zucchini, and mushrooms and cook for an additional 8-10 minutes.

*In a large bowl, mix together all ingredients and let sit for another 10 minutes.

*Form into patties and cook for 5-8 minutes per side in a frying pan, and then bake at 375 for another 15-20 minutes.

Menu for the week of August 22

Monday: "Garden" burgers, sweet potato fries, and corn on the cob
Tuesday: Spinach and Chickpea break, green salad and a baked potato
Wednesday: Black Bean burgers,
Thursday: Sesame Tofu, rice, and veggie kabobs
Friday: Football BBQ (bring dessert?)
Saturday: Pizza and raw veggies
Sunday: Moroccan Lentil Stew, fresh baguette, green salad
Monday: Crockpot Spinach, rice, and fried tofu

Thai Curried Noodles with Tofu

I saw this in an old issue of Vegetarian Times last week and figured my son would LOVE it.  He loves spicy and he loves tofu so it seemed the perfect fit.  I was right, the only complaint that he had was that it "needed a little more spice!"  It was super quick and easy to make so it was perfect for after our long day spent at the Grand Beach <3

Thai Curried Noodles with Tofu and Broccoli

1/2 box of fettuccine noodles, cooked according to package instructions

2 diced shallots

2 cloves minced garlic

1 inch grated ginger

1/4 cup chopped fresh cilantro

2 tbsp curry paste

1 tsp curry powder

1 tsp cumin

1/2 tsp turmeric

1-15 oz can coconut milk

3/4 cup vegetable broth

1 package of tofu, drained and dry fried

4 cups chopped lightly steamed broccoli

*Saute shallots, garlic and ginger in olive oil for 5 minutes.

*Add cilantro, curry paste, curry powder, cumin and turmeric and stir for a minute.

*Add coconut milk and broth and bring to a boil.  Lower heat and simmer for 5 minutes.

*Cut tofu into 1/2" cubes and add to mixture.  Cook an additional 10-15 minutes.

*Add broccoli and noodles and stir to mix.

Potato Salad!

I've got to be honest guys, I have never liked potato salad and because of this, I have never made potato salad.  I saw this recipe in my Vegetarian Family Cookbook and decided that just because I don't like something doesn't mean that my children shouldn't try it.  This was hard for me because it meant that I had to actually put the food on my plate and at least appear to be eating it... :/  Along with it we had some unblogworthy (that's a word, right? haha) burgers and some corn on the cob, my favourite kind of summer meal.  Turns out?  I LIKED this potato salad... not loved, but definitely liked.  Don't tell anyone though...

Golden Potato Salad

1 sweet potato

6 white potatoes

1 chopped red pepper

1 cup of peas

3 chopped green onions

 dressing:

1/2 cup mayo (I used vegan mayo because that's what I had)

1/2 cup yogurt (I used 10% MF because that's what I had :P)

3 cloves minced garlic 

Juice from 1/2 lemon

2 tsp dijon mustard

salt and pepper

1 large handful of chopped dill

*Peel and boil potatoes (and sweet potatoes) until done but still firm (You could leave the peel on but my potatoes had thick skin)

*Allow to cool to room temperature and cut into chunks.

*Place in a large bowl with red pepper, peas, and green onion.

*In a small bowl, combine dressing ingredients and stir together.

*Pour into potato mixture and place in refrigerator.

Playing catch-up!

We have been having a very busy summer and that combined with working the early bird shift has made for one tired momma!  It seems the first thing to go was blogging!  I have been wanting to (and also being bugged to.... ahem, Shannon) catch up on my blog posts so while my kids were away this morning I got to work!  Here are some of our favourites from the last month, I hope you enjoy!  I plan on keeping up in the next months so that I don't have so much to catch up on :)

Nutty Pasta Toss

Moroccan Lentil Balls with Couscous

Camping Food Recipes!

Yeasted Waffles

Chickpea Burgers with Salsa

Nachos and Guacamole

Date Night Nachos!

Nachos!

2 bags of tortilla chips (I used blue corn and hint of lime!)

1 batch of re-fried beans

1 chopped jalapeno

1 chopped red pepper

1 chopped green pepper

1/4 cup sliced black olives

2-3 cups of tex-mex shredded cheese

3 chopped green onion

*Layer chips, then beans, then veggies, then cheese.  And repeat one more time ;)

*Bake at 300 for 20-25 minutes.

*Top with green onion and serve with sour cream, salsa, and guacamole (recipe to follow)

Jill and Dana's Guacamole

1 ripe avocado

1 chopped roma tomato

1/2 small chopped onion

4-5 cloves minced garlic

1 chopped jalapeno

juice from 1/2 lemon

salt and pepper

1/2 tsp dried cilantro (out of fresh)

 *In a bowl, mash avocado with a fork.

*Stir in remaining ingredients and refrigerate until cool.

Chickpea Burgers!!

Chickpeas with salsa burgers

3 cups cooked (and mashed) chickpeas

1 chopped onion

3 cloves minced garlic

1 cup of prepared salsa

3/4 cup shredded cheese

1 tsp chili powder

juice from 1 lime

2 tbsp flax seed+2 tbsp water (mixed together and left to stand for 10 minutes)

1 1/2 cups bread crumbs

salt and pepper

*Mix together all ingredients and let stand for 10-15 minutes.

*Saute in olive oil for 5-6 minutes per side.

*Bake at 350 for 15-20 minutes to allow burgers to firm up.

Delicious Waffles!

 

Yeasted Waffles 

1 tsp rapid rise yeast

2 cups all purpose flour

2 cups whole wheat flour

1 tsp salt

1/4 cup sugar

4 eggs (or egg substitute)

4 cups milk

1/2 cup melted butter

2 tsp vanilla

*In a large bowl, mix together yeast, flours, salt and sugar.

*In a separate bowl, beat together eggs, milk, butter and vanilla.

*Make a large well in the dry mixture and pour in wet mixture.  Stir until just mixed.

*Cover and let rise for at least 2 hours.

*Cook according to your waffle maker instructions.

Camping Weekend :)

Curried Chickpea Salad sandwiches

3 cups cooked chickpeas

3 stalks thinly sliced celery

1 diced red pepper

1/4 cup mayonnaise

1 tsp curry powder

2 tsp cumin

1/2 tsp cayenne pepper

1/2 tsp chili powder

3 cloves minced garlic

salt and pepper

juice from 1/2 lemon

*In a large bowl, mash together the chickpeas and mayo.

*Add remaining ingredients and mix well.

*Refrigerate for at least 2 hours.

Cream Cheese and Bean Spread  for fist-pump vegetable wraps

1 cup of softened cream cheese

1 cup of pinto beans

1/2 head of roasted garlic cloves

salt and pepper

1 tsp parsley

1/2 tsp basil

1 tsp oregano

*In a food processor, pulse together all ingredients until smooth

*Spread on a wrap and top with veggies (we used spinach, cucumber, red onion, carrots, and red pepper)

Grilled peanut butter and banana sandwiches.  We used these awesome double toasters that I picked up at Canadian Tire to make these AWESOME sandwiches and the vegetable and cheese ones that are pictured next.  Best purchase I have made in a long time!

These black bean burgers are one of our favourite meals so when I had to pick a burger to bring along this was a no brainer.  We paired with a baked potato made in the fire and a green salad for a super easy and delicious camping meal.

Moroccan Lentil Balls and Couscous

Moroccan Lentil Balls and Couscous  adapted from Vegetarian Times: Fast and Easy

1 1/2 cups uncooked couscous

2 tbsp olive oil

1 diced onion

1 batch of lentil balls 

5 cloves of minced garlic

3 large chopped tomatoes

1 cup vegetable stock

1 cup halved dried apricots

1/2 cup pomegranate juice

3 tbsp tomato paste

2 tsp cinnamon

1 tsp cayenne pepper

salt and pepper

*Cook couscous according to package instructions.

*In a large saucepan, cook onion and garlic for 4-5 minutes.  Add lentil balls and cook an additional 5 minutes.

*Stir in remaining ingredients and cook for 10-12 minutes.

*Top couscous with lentil ball mixture and serve.

Nutty Pasta Toss

Nutty Pasta Toss  from the Garden Of Vegan

1 box of fettuccine noodles-cooked according to package instructions

1/2 cup of peanuts

1/4 cup fresh parsley

6 cloves of minced garlic

1 1/2 cups vegetable stock

salt and pepper

2 tbsp lemon juice

1 sliced small zucchini

24 halved cherry tomatoes

2 tbsp flax oil

*In a food processor, blend together the nuts, parsley, and garlic until minced.

*Add stock, salt and pepper, and lemon juice and blend until well combined.

*In a large saucepan, cook the zucchini, tomatoes, and nut sauce until zucchini is slightly tender.

*Toss mixture with pasta and flax oil, and serve.