Summer weather and cabbage rolls

I've been slacking both in the blogging world and in the cooking world.  It's been so nice out that we have been bbq'ing, campfire cookin', and just having super quick and easy meals... and lots of repeats.  Makes for a boring blog but it sure has been fun :)  It rained today so the kids and I had a very lazy day and it was oh so lovely.  My 3 year old must have hugged me for 5 minutes because "I not watch tv since we lived in a hotel."  Hilarious!  I figured I could make a little effort for supper tonight because of all of this so we had cabbage rolls, roasted potatoes, and corn on the cob.  I've never made cabbage rolls before so I was pretty impressed with how these turned out.  Not perfect but still very, very tasty.

Cabbage Rolls

1 large cabbage

2 cups cooked rice (I used brown)

butter

2 chopped onions

4 cloves minced garlic

1-2 grated carrots

salt and pepper

1/4 cup chopped fresh parsley

1/2 tsp thyme

1/2 tsp oregano

1 tsp worcestershire sauce

5-6 cups vegetable stock

1 small can tomato paste

*Prepare cabbage according to these instructions

*Saute onion and garlic in butter until very soft, add carrots and cook for 4-5 more minutes.

*Add salt and pepper, worcestershire sauce, parsley, thyme, and oregano

*In a large bowl whisk together vegetable stock and tomato paste

*Line the bottom of a glass casserole dish with 1/3 of the stock/paste mixture.

*Stuff cabbage leaves by following that same youtube video from above.

*Top with remaining liquid, cover and cook at 400 for 40-45 minutes.

*Uncover and cook for 10-15 more minutes

Quinoa Casserole

Today turned out to be just as great as yesterday!  We spent the day outside again and I feel totally rested (but also exhausted somehow?) and ready for the week.  We had my in-laws over for dinner and I thought we'd all really enjoy this quinoa casserole that I found on Savvy's website.  I served it with these black bean burgers (sans feta and curry paste but added parsley), and grilled asparagus and corn on the cob.

Quinoa Carrot Zucchini Casserole

1 cup quinoa

1/4 cup currant

1/4 cup sunflower seeds

2 bay leaves

1 cinnamon stick

2 tbsp olive oil

1 cup chopped celery

2 chopped carrots

2 chopped small zucchini

1 tsp ground coriander

1/2 tsp paprika

pinch cayenne

1 tbsp grated fresh ginger

1 tsp cumin

1/2 tsp salt

1 3/4 cup vegetable stock

* * * * * * * * * * * *

1/4 cup chopped fresh parsley

ground pepper

*Soak quinoa in water for 1 hour

 *Saute celery in olive oil until translucent, add carrots and cook 5 minutes, add zucchini and cook 1 minute.

*Add remaining ingredients (up to the asterisks and not including the stock) and stir until browned

*Pour into casserole dish, along with boiled vegetable stock and cook (covered) at 350

*Cook until stock is absorbed (about 20 minutes) and remove bay leaves and cinnamon stick

*Add parsley and ground pepper and serve!

Vegetable Upside-Down Casserole

We woke up today to snow.  Yup, snow in May!  Usually we spend Sunday mornings at church and then at the pool, but today?  No, today we stayed in.  We played games, we napped (well baby and I napped!), played cribbage.. it was perfect.  So this meal should have been an awesome way to end the day.  It was okay but it definitely wasn't delicious.  I may try it again and add some more flavour but the kids liked it the way it was.  To each their own, I guess?  I served the casserole (originally from the Vegetarian Family Cookbook) with some leftover roasted potatoes and a 6 bean salad. 

Vegetable Upside-Down Casserole

6 cups of chopped vegetables I used zucchini, red and yellow pepper, red onion, butternut squash, carrots, garlic and broccoli

 2 tbsp olive oil

1 cup whole wheat pastry flour

1/4 cup wheat germ

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

3/4 cup plain yogurt

3/4 cup milk

1 tbsp vegetable oil

1/2 cup shredded cheddar cheese

*Saute vegetables in olive oil until slightly tender

*In a large bowl, combine flour, wheat germ, baking soda, powder, and salt

*Make a well in the center and add milk, yogurt, and oil.  Mix well.

*Pour vegetables into a large 9x13 casserole dish

*Top with shredded cheese, and then batter.  Spread evenly with a spatula.

*Bake at 375 for 35-40 minutes.  Let sit for 10 minutes before serving.

Chickpea Potpie!

I love casserole Sunday.  It is so great to be able to make something in the early afternoon and then spend the rest of the day relaxing (you know as relaxing as 4 kids + 2 play date kids can be!).  My pretending it's spring idea is just not working out, we had rain/snow all day and I'm pretty sure the sun never came out to play.  It really was the perfect day for a chickpea potpie, some roasted baby potatoes and some steamed broccoli.  I started out with this recipe from Vegetarian Times, but I just couldn't stick totally to what it said.  I skipped the noodles, added more chickpeas, and put it all in a pie crust.  It was a little runnier that I would have liked, I think I just needed to leave out a bit of the stock but it tasted fantastic!

Chickpea Potpie

2 batches of pie crust

2 onions

4 cloves of garlic

3 stalks chopped celery

4 chopped carrots

3 cups cooked chickpeas

3 cups vegetable stock

2 cubes "chicken" bouillon

2 cups water

2 cups corn

1 tbsp parsley

2 1/2 tbsp sage

2 bay leaves

2 tbsp cornstarch

2 tbsp whole wheat flour

4 oz cream cheese, cubed and softened

 1/2 cup parmesan

1 1/2 cup peas

*Saute onion and garlic in olive oil until soft

*Add carrots and celery and cook 5 more minutes

*Add in chickpeas, stock, bouillon, 1 cup of water, corn, parsley, sage, and bay leaves

*Bring to a boil, lower heat and simmer for 30 minutes-covered

*Whisk together cornstarch, flour, and remaining cup of water

*Fold into chickpea mixture, along with cream cheese and parmesan

*Remove from heat and add Peas

*Pour into 2 pie crusts and bake at 375 for 45 minutes

*Allow to cool slightly before serving

Spaghetti Squash Lasagna

My son must ask me at least 5 times every time we eat this dish, "Are you sure there is squash in here, it tastes just like lasagna".  This meal is pretty simple to put together if the spaghetti squash is done and if you have some frozen chunky pasta sauce out.  We had it with a green salad with tofu croutons and some roasted red peppers.  I even blended some up for the baby and she loved it!  While we all enjoyed the lasagna, the most popular part of the meal was definitely the tofu croutons.  They were the first thing gone from every one's plate and seconds and thirds were had by all.

Spaghetti Squash Lasagna

1 large spaghetti squash

1 batch chunky pasta sauce

2 1/2 cups grated mozzarella cheese

3/4 cups grated parmesan cheese

2 cups ricotta cheese

3 cloves minced garlic

2 tsp Italian seasoning

5 oz fresh spinach

salt and pepper

*Cut squash lengthwise and scoop out seeds 

*Bake at 400 for 40-45 minutes face down

*Using a fork scrape the squash lengthwise down the squash so it comes out in long strings like spaghetti

*Spread 1/4 of the sauce on the bottom of a 9x13 casserole dish

*Layer 1/3 of the squash, 1/4 sauce, 1/3 mozzarella and parmesan on top

*Repeat once more

*Saute garlic and spinach until soft, approx 2-3 minutes

*In a large bowl combine ricotta, spinach, and seasonings

*Pour on top of squash mixture

*Top with remaining squash, sauce and cheese

*Bake at 375 for 40-45 minutes

Tofu Croutons

1 package of firm tofu, drained, pressed and dry fried

3 tbsp olive oil

1/4 cup nutritional yeast

2 tbsp fresh rosemary

2 tbsp fresh thyme

2 cloves minced garlic

1 tsp parsley

1 tsp basil

*Combine all ingredients in plastic container.

*Shake and coat well

*Place in refrigerator and chill for at least 2 hours

*Bake at 350 for 30 minutes

Lentil Shepherd's Pie

I combined some of my favourite things for tonight's meal: lentils, potatoes, carrots and apples.  Thursdays are usually a casserole type of day because I can make the meal in the morning when baby is napping and the other kids are out.  Then when we get home from hockey in the afternoon I am just putting it in the oven and not having to worry about much else.  I LOVE shepherd's pie, it is definitely one of my personal faves although probably not up there on the rest of the family's lists.  I served it with a carrot and apple salad (with edamame and walnuts!) and some steamed green beans.  Nobody complained - I think they all enjoyed the meal - but no one enjoyed it as much as I did. <3

Lentil Shepherd's Pie

1 1/2 cups dried green lentils

1 onion

2-3 cloves minced garlic

3 sliced carrots

2 chopped celery

2 tsp Worcestershire sauce

1 tsp braggs

2 tbsp ketchup

1 tsp oregano

1/2 cup vegetable stock

2 tbsp chopped sage

handful of chopped parsley

1 can corn

6 chopped potatoes (skin on)
butter and milk

*Cook lentils according to package instructions

*Fill large pot with potatoes and enough water to cover them.  Bring to a boil and let simmer until easily pierced with a fork.
*While lentils and potatoes are cooking, saute onion and garlic in a large skillet.
*Add carrots and celery and cook until soft.
*Add worcestershire, braggs, ketchup, and spices
*Add cooked lentils and vegetable stock and bring to a boil.  Let simmer until reduced.
*Mash potatoes with butter and milk.
*Pour lentil mixture into a casserole dish, cover with canned corn, then potatoes
*Bake at 350 for 30-40 minutes

Switching up my menu plan?

I'm as shocked as you are!  Don't worry...I'm still going to be making the spaghetti and lentil balls but probably not until Monday when I have a chance to make a giant pot of sauce.  Life got in the way of that today so I had to make something a little less time consuming.  I first had this casserole at a baby group that I go to, I couldn't believe that I actually liked it (I'm not a fan of cottage cheese).  I've modified the recipe since then but the bones of it are the same.  I also added Veganomicon's chicken cutlets (done as nuggets) and an arugula salad.  Very filling and delicious <3

Cheesy Vegetable Pasta Bake

1 cup chopped carrots

1 cup chopped broccoli

1 chopped red pepper

3/4 cup frozen peas

1 onion

1/2 cup cottage cheese

2 cups plain yogurt

1 cup grated cheddar cheese (I like to add a little more!)

1/2 cup milk

 2 tsp salt

1 tsp basil

1/2 tsp hot sauce

1 box whole wheat fusilli pasta

2 tbsp melted butter

1/2 cup panko bread crumbs

*Saute vegetables in olive oil until soft

*Cook pasta according to package instructions

*In a large bowl, combine cottage cheese, yogurt, cheese, milk, salt, basil, and hot sauce

*Add vegetables and pasta and turn into large casserole dish

*Mix together butter and bread crumbs and sprinkle on top of dish

*Bake at 350 for 40-45 minutes

Chickpea Nuggets

2 cups cooked chickpeas

4 tablespoons olive oil

  1 cup vital wheat gluten
1 cup panko breadcrumbs
 1/2 cup "chicken" broth
4 tablespoons braggs
4 cloves minced garlic
1 teaspoon lemon zest
1 teaspoon dried thyme
1 teaspoon Hungarian paprika
1 teaspoon dried rubbed sage

 

*Pulse together in a food processor chickpeas and oil
*In a large bowl combine all ingredients and knead for several minutes
*Form into nugget (or cutlet) shape and pan fry in olive oil for 5-7 minutes per side

Lentil Loaf

Today we are celebrating my brother's 29th birthday with some pie and ice cream!  Wish I could say I made the pie but sadly there was no time for that today.  We did however enjoy a lentil loaf with mashed potatoes, gravy, and steamed vegetables.  Last spring while very pregnant and nesting I made at least 5 lentil loaves to freeze for my babymoon, so I had a lot of time to perfect my non-recipe.  I think this is the final version.

Lentil Loaf

*Topping

1 can tomato paste

1 tbsp apple cider vinegar

1 tbsp brown sugar

1 tsp Italian seasoning

1 chopped onion

2 tsp minced garlic

1 chopped green pepper

1 chopped red pepper

3 stalks chopped celery

3 cups cooked lentils

1 cup cooked brown rice

3 tbsp cornmeal

1 1/2 cups oatmeal

2 tbsp topping mixture from above

2 tbsp ground flax

1/2 tsp cayenne

1 tsp cumin

2 tbsp chili powder

1 tsp basil

2 tsp ground mustard

salt and pepper

*Mix together the topping ingredients first in a small bowl

*Saute onion and garlic in oil for 5 minutes

*Add peppers, and celery and saute a few more minutes

*Mash lentils or pulse a few times in a food processor

*In large bowl combine onion mixture, lentils, rice, and remaining ingredients until just mixed.

 *Pour mixture into greased loaf pan and cover the top with tomato paste topping

*Bake at 375 (covered) for 45 minutes.  Remove cover and bake for 15 more minutes.

*Allow to sit for 5-10 minutes so it firms up

And now I'm off to enjoy some more delicious food with some good friends at Elephant and Castle <3

Stuffed Shells and Ice Cream Sandwiches

This is one of my oldest daughter's favourite dishes.  She had 2 helpings and asked for more but I suggested she keep the last little bit for her lunch tomorrow.  I think I may have to start doubling this recipe soon!  I like this one because I can put it all together early in the afternoon and then just throw it in the oven before supper. 

This afternoon we had a little neighbour friend over who loves to bake.  He asks to make something every time he is here and today we decided on walnut chocolate chip cookies.  To make it more dessert-like we turned the cookies into (delicious) ice cream sandwiches!

Stuffed Pasta Shells

1 package of pasta shells (or manicotti, cannelloni, etc.)

1 large tub of ricotta cheese

olive oil

4 cloves minced garlic

4 cups chopped spinach

1/3 cup shredded Parmesan cheese

1/3 cup shredded mozzarella cheese

1 tsp basil

1 tsp parsley

1 tsp oregano

red pepper flakes, salt and pepper (to taste)

1 batch chunky pasta sauce

*Cook pasta according to package directions

*Saute garlic in olive oil, add chopped spinach and stir for 3-4 minutes

*Transfer spinach mixture to a bowl and add remaining ingredients (minus sauce)

*Line bottom of 9x13 casserole dish with sauce

*Stuff shells and place in dish.  Top with remaining sauce and cheese.

*Bake at 400 for 25-30 minutes

Baked Macaroni and Cheese

In our house we like the motto "the more cheese the better" and we try our best to live up to that.  That is why this recipe is one of my favourites.  I put down here 2-3 cups but really... I usually just grate up all the cheese we have in the house ;)  I think that soon I will have to start making two of these casseroles at a time because we finish up one in no time.  We barely have enough for my eldest daughter to take for lunch the next day.  I also tried the dry frying tofu again tonight but with some tofu fingers, and it worked like a charm again.  Thank goodness for google ;)

Baked Macaroni and Cheese

1 package of whole wheat macaroni

3 tbsp butter

3 tbsp flour

1 tbsp powdered mustard

1/2 tsp cayenne pepper

salt and pepper

3 cups milk

2-3 cups shredded cheddar cheese

2 tbsp butter

1/2 cup crumbled crackers

*Boil macaroni according to package instructions

*Melt butter and whisk in flour and spices

*Whisk in milk and bring to a boil until thickened

*Fold in cheese

*Mix together cheese and macaroni and pour into greased 9x13 casserole dish

*Melt butter and mix with crackers, spread on the top of the macaroni mixture

*Bake at 375 for 30-40 minutes

Tofu Fingers

1 package of extra firm tofu

1 cup bread crumbs

1/2 tsp basil

1/2 tsp oregano

1/2 tsp parsley

1/2 tsp onion powder

1/2 tsp garlic powder

salt and pepper

*Cut, press, and dry fry tofu in 12 long strips

*Place in a container with the remaining and ingredients and coat well

*Bake at 375 for 30 minutes

Did you miss me?

After a full 48 hours stuck in bed with a migraine, I honestly could not wait to get back in the kitchen.  The kids (except baby) are at their grandparents for the night so I took full advantage.  Lentils are one of my favourite foods as you will soon find out, and this is one of our favourite dishes!  Lentil casserole (or lentil bake as my kids love to call it) is super easy, super filling, and really just all around delicious.  I have been asked for the recipe so many times that I have now just saved it as a document to attach to the emails.

The quinoa rolls are a newer one around here.  We had our first totally vegetarian Christmas last year (past years were spent with family with our food on the side) and I wanted to find the "perfect roll" but due to chef error they did not turn out.  I  made the rolls entirely too big and they were less than appetizing.  No chef error tonight, they were delicious!

Lentil Casserole

1 chopped onion

2 minced garlic clove

3 sliced carrots

3 sliced celery

2 cups of cooked lentils

1 batch (or 3-4 cups) of chunky pasta sauce
some shakes of red pepper flakes and/or hot sauce

lots of cheddar cheese!

*Saute onions and garlic until translucent

*Add carrots and celery add saute until soft

*Add lentils, spices and sauce to mix

*Pour into a 9x13 casserole dish and top with shredded cheese

*Bake at 400 for 30 minuts

*Broil for another 5

Quinoa Dinner Rolls

1 cup quinoa

2 cups water

3 tsp salt

1 1/2 tbsp active dried yeast

1 cup warm water

1/2 cup honey plus 1 tbsp

1 cup vegetable oil

2 eggs whites (or you can skip and add more oil/cooked quinoa water instead)

2 cups whole wheat flour

4 cups bread flour

*Cook quinoa in 2 cups of water with 1 tsp salt and 1 tsp of honey (bring to a boil and simmer covered for 15 minutes)

*In a large bowl, dissolve the yeast in one cup of warm water

*Add the honey, eggs, and oil. Add the 2 cups of whole wheat flour and mix well

*Add 2 teaspoons salt and 2 cups of the bread flour and mix well

*Add quinoa (minus 1/4 cup-save for later!) and 1 more cup of flour and knead dough, adding last cup of flour as needed 

*Knead dough until dough is smooth and fairly stiff

*Place dough in oiled bowl and allow to rise in a warm place until doubled in bulk, about 2 hours

*Punch down and divide into (at least) 16 rolls.

 *Place seam down on baking sheet, and brush tops with margarine and reserved quinoa

*Bake at 425 for 10 minutes, then lower the heat and bake for another 15-20 minutes

Casserole Sunday

My friend Shannon and I recently had a talk about how neurotic we were for designating certain days of the week to a certain way to cook food or to certain foods. For example, our family has Slow Cooker Tuesday and Pizza Fridays. What is quickly become another of those designated days is Casserole Sunday. My husband has been pining for the "meal of his childhood" for a little while now, that meal being Chicken Fried Rice Casserole. We all have those specials meals that we remember as adults, the ones we loved as kids. So, I took on the task and tonight we had (Veggie) Chicken Fried Rice Casserole. I've had this phyllo pastry in my freezer for a little bit and decided to make Veggie Spring Rolls as a side along with steamed brocolli. All in all, it was a great success! 

(Veggie) Chicken Fried Rice Casserole

3 cups cooked brown rice

1 cup water

1/4 cup oil

1/4 cup soya sauce

4 tsp vegetable bouillon

1 tsp onion powder

1/4 tsp celery salt

1 chopped onion

2 stalks chopped celery

1 chopped red pepper

1 recipe of this mock chicken, or one package of pre-made stuff

*Mix all ingredients together and cook in covered casserole dish for 1 hour @ 350

Vegetarian Spring Rolls

1 cup bean sprouts

Handful cabbage (julienne)

3 carrots (julienne)

1 red pepper (diced)

1 inch ginger (grated)

3 garlic cloves (diced)

3 green onion (julienne)

1 tbsp soya sauce

juice from one lemon

cilantro (to taste)

12 phyllo pastry sheets

*Mix all ingredients together (minus the phyllo sheets of course!)

*Saute in oil for just a couple minutes

*Lay one phyllo sheet out and spray with olive oil, cover with one more sheet and repeat.

*Cut sheets in 4 lengthwise

*Spoon 1-2 tbsp filling on each section and roll

*Place rolls on baking sheet, seam down, and spray again with olive oil

*Bake at 375 for 15-20 minutes or until slightly crispy

We rarely have dessert in our house.  Mostly because I am a sugar FIEND and would eat it all.  Casserole Sundays though, I mean... that calls for a desert, right??  Tonight I made Angel Food Cupcakes with fresh whip cream and sliced strawberries.  There isn't even a crumb leftover, seriously.  

 

Angel Food Cupcakes  taken from here

3/4 cup sugar (divided)

1/2 cup flour

5 large egg whites (room temperature)

1/2 tsp cream of tartar

1/8 tsp salt

1 tsp vanilla

1 cup whipping cream

 1/2 tsp vanilla

1 tbsp sugar

strawberries

*Sift together the flour and 1/4 cup of sugar in small bowl

*In larger bowl beat eggs until frothy

*add cream of tartar, rest of sugar and salt and beat until soft peak forms, add vanilla

*Fold in Flour mixture

*Spoon into muffin tin and bake @ 350 for 16-18 minutes

*Whip together cream, vanilla and sugar until soft peak forms

*Top cupcakes with cream mixture and sliced berries!