Tag Archives: vegetarian

Morning Glory Oats

Posted by deliciousonadollar in Breakfast and tagged with , , , , , , ,
Morning Glory Oats

Morning Glory Oats

I love warm oatmeal for breakfast, and I also love  Morning Glory muffins,  those big ones you see in coffee shops and bakeries, just bursting with grated carrots, raisins and coconut, too.  They remind me of carrot cake, but call it a muffin, and I’ll eat it for breakfast, thank you.  I couldn’t believe my luck when I found this recipe that smooshes all of that together in one filling and nourishing dish.  Warm creamy oatmeal crammed with all those yummy things I love in the muffin.  WOW!

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My new cookbook, Whole Grain Mornings, has this recipe.  There are others I’m also craving, so be prepared for more  goodness like what you see here….

It all starts with steel cut oats, followed by brown sugar, grated carrot, spices, raisins and coconut.  The oats start with a combination of gently boiling milk and water.  Add the oats!  After that toss in the sugar, spices, carrots, and raisins.

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The oats take about 25 minutes to cook and soften.  At the same time the carrots become tender and everything blends together sending out an aroma that is cinnamon-y and dreamy.  Creamy oats, that still have some “tooth” to them, soft, sweet carrots, and plump raisins;  just about perfect, you’d think.  But there’s more to come—add in the coconut flakes and orange zest.  Don’t leave out the orange zest, it’s what seals the deal.  Heaven!

I  made this recipe on the weekend, when I had time for the cooking, and it makes a large enough quantity for four generous servings.  What I love about it is that you can store the cooked oatmeal in the fridge and reheat it in the morning with a bit more milk to loosen it up.  This is a breakfast you don’t have to feel guilty about eating because it is so nourishing and good for you.

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MORNING GLORY OATS

Yield:    serves 4 – 6

Ingredients:IMG_6314

  • 3 cups /720 ml water**
  • 1 cup/ 240 ml milk, plus more for serving **
  • 1 cup/175 g steel-cut oats
  • 1 cup/100 g  grated carrots (about 2 medium carrots)
  • 2/3 cup/90 g raisins
  • 3/4 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 3 Tbsp. light brown sugar
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. kosher salt
  • 1/2 cup/ 25 g unsweetened coconut flakes

** The important thing here is a total of 4 cups of liquid.  It can be all water, or half water and half milk.  I used almond milk when I made it, but I think coconut milk would be great also and further accent the coconut flavor.  Be adventurous!

Directions:

In a saucepan bring the water and milk to a gentle boil.  Stir in the oats, carrots, raisins, cinnamon, ginger, nutmeg, brown sugar, vanilla, and salt and return to a boil.  Decrease the heat to low and partially cover.  Cook the porridge until it begins to thicken, stirring once or twice, and the oats are soft yet chewy, 25 to 30 minutes.  Remove from the heat and stir in the coconut flakes and orange zest.

Coconut and orange zest added in to the cooked oats.

Coconut and orange zest added in to the cooked oats.

Cover and let sit for 5 minutes before serving.  Serve warm with an extra bit of warmed milk if you would like.

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Refrigerate leftovers in an airtight container and they will keep for 5 days.  Reheat by adding a few tablespoons of additional water or milk and warm on the stovetop or in the microwave, stirring well.

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SOURCE:   Whole Grain Mornings, by Megan Gordon

Ham and Cheese Baked Pasta

Posted by deliciousonadollar in Main Dish and tagged with , , , , ,
Ham and Cheese Baked Pasta

Ham and Cheese Baked Pasta

How many ways can there be to make macaroni and cheese you may ask.  I don’t know the answer to that, but I do know that new and different ways to prepare it keep popping up.  Here’s another one!

While I don’t need 101 ways to make mac and cheese, a new really good version is always a welcome addition.  What’s special about this one?  First, it includes ham, making this dish a good way to use up leftover ham if you have some; second,  the seasonings are a little unusual-mustard and garlic- subtle, but noticeable; and third, it uses Colby cheese instead of the usual cheddar, or Velveeta.  Finally the pasta called for in the recipe is farfalle (bow ties), but when I checked my pasta supply, I didn’t have enough so rather that mix two different kinds of pasta, I used campanelle that looks like little rolled up horns.  The kind of pasta you use is important because you want a form that will hold onto all the rich cheese sauce, and get nice browned crispy edges when its baked.

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The recipe is easy to make and put together, then it bakes for about 25 minutes.  It starts out with precooked pasta, ham cut into thin julienne strips, and a cheese sauce made from butter, flour, milk, and cheese plus seasonings.  Serve this casserole with a mixed green salad and you’ve got a wonderful meal, sure to satisfy even the pickiest eater.

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This could easily become a vegetarian meal by omitting the ham and subbing in a vegetable like broccoli, or edamame, or a combination of veggies like broccoli, cauliflower, and carrot.

HAM AND CHEESE BAKED PASTA

Yield:  Makes about 7 cups, serves 4 – 6

Ingredients:IMG_6329

  • 8  ounces farfalle (bowtie) pasta, or other shape pasta like campanelle
  • 1/4 cup butter
  • 1 clove garlic, minced
  • 1/4 cup all purpose flour
  • 1/2 tsp. salt
  • 1/8 tsp. black pepper
  • 2 cups milk ( I used skim milk)
  • 1/2 tsp. prepared mustard, like Gulden’s
  • 2 1/2 cups shredded Colby cheese
  • 4 oz. cooked ham, cut into thin julienne pieces
  • 1/4 cup grated Parmesan cheese

Directions:

1.  Preheat oven to 350*F.  Lightly grease or spray an 8-inch square glass baking dish.

2.  Bring a large pot of lightly salted water to boil.  Add pasta and cook for 8 to 10 minutes or until al dente;  drain.

3.  Meanwhile, in a large saucepan over medium heat, melt butter.  Sauté garlic 30 seconds.  Whisk in flour, salt, and pepper.  Cook and stir until smooth.  Pour in milk, a little at a time, stirring constantly.  Bring to a boil and cook for 1 minute, whisking constantly to keep it smooth.  Stir in mustard and Colby cheese.

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Continue to stir until cheese is melted.  Remove from heat and stir in pasta and ham.

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4.  Pour into prepared baking dish.  Sprinkle with Parmesan cheese.

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5.  Bake 20 to 25 minutes, or until bubbly and golden.

Leftovers ( if you’re lucky) may be reheated by adding a little milk to make the sauce creamy again.  Reheat in oven, covered with foil to keep from drying out, or reheat in the microwave.

SOURCE:    Allrecipes Magazine

 

You hold the key to my heart!

You hold the key to my heart!

With her arms and pocket full of hearts, and a tiny key hanging from her arm, this little lady expresses my sentiments exactly.  Thanks to you, my lovely readers, this blog site has shown a great amount of growth over the past year.  Love to all of you on this Valentine’s Day !!

Brown Rice Pilaf

Posted by deliciousonadollar in Side Dish and tagged with , , , , , , , ,
Brown Rice Pilaf

Brown Rice Pilaf

In my attempts to add more fibre and whole grains to our diet, I’ve turned to brown rice.  Brown rice is unpolished rice, with only the husk removed.  Up until fairly recent I did not cook brown rice because it seemed to take a long while to cook.   Now, however, there are several ways to get this wholesome grain into your diet without the time involved in cooking it.  It is available in a package as pre-cooked and only involves heating it up in the microwave (such as Uncle Ben’s).  This same company also makes a boil-in-the-bag brown rice that only takes 10 minutes to cook.  With this kind of convenience, there is no reason to avoid brown rice any longer.

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This recipe for rice pilaf using brown rice included two additional ingredients that I particularly love:  mushrooms and leeks.  Nuts may also be added such as almonds or pecans, providing a little additional crunch.  Rice pilaf is a great go-with served with just about any kind of meat or fish, or as a side dish in a meatless meal.  Using the rice as a base you can add whatever additional ingredients suit your fancy and turn out a dish that is nutritious and enjoyable all rolled into one.

BROWN RICE PILAF WITH ALMONDS

Yield:   Serves 4

Ingredients:

  • 1 (8.8 oz.) package pre-cooked whole-grain brown rice, or a bag of boil-in-the-bag brown rice
  • 2 tsp. olive oilIMG_0142
  • 1 medium size leek, sliced white and light green parts
  • 2 cups shiitake mushrooms, sliced
  • 1/4 cup water
  • 3 Tbsp. sliced almonds
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper

Directions:

Cook the brown rice according to package directions.

Heat a large skillet over medium heat.  Add the olive oil to the pan and swirl to coat.  Add the thinly sliced leek and the mushrooms and sauté for 4 minutes or until tender, stirring occasionally.

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Add 1/4 cup water, scraping pan to loosen browned bits.  Stir in the almonds, salt and pepper.

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Stir in the cooked rice, and stir to blend.

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Transfer to serving dish.

Brown Rice Pilaf with Almonds

Brown Rice Pilaf with Almonds

SOURCE:   Cooking Light

Roast Butternut Soup with Parmesan Croutons

Posted by deliciousonadollar in Soups and tagged with , , , , , , ,
Butternut Soup with Parmesan Croutons

Roast Butternut Soup with Parmesan Croutons

Dear readers, this soup  is absolutely delicious!!  Roasting the squash creates a rich, caramelized flavor that in the finished soup is amazing.  You can go ahead and cook the squash in the chicken broth, but it won’t be the same,  I’m telling you.   You will not believe the creaminess of this soup without the use of heavy cream.  And don’t even think about skipping the Parmesan croutons…..even it you use packaged ones instead of homemade.

I realize I’ve swooned over other soups,  but, with each new soup I make, I think it’s the best and it becomes my favorite, and the one last week is like “broccoli who?”.  January will best be remembered as soup month around here, and just in case you think I’m being a little over dramatic and that I need to go to some kind of soup-overload-rehab, you’re only thinking that because you haven’t made this one yet.

Even though the soup is perfectly seasoned according to the recipe, you may want to further perk up the flavor, by adding a pinch of nutmeg and a pinch of garlic powder, being careful as to the amounts because each of these items can be quite strong.

BUTTERNUT SOUP WITH PARMESAN CROUTONS

YIELD:  Makes  2 quarts or about 8 servings

Butternut squash, onion, garlic, celery and chicken broth, plus seasonings.

Butternut squash, onion, garlic, celery and chicken broth, plus seasonings.

Ingredients:

  • 1 medium butternut squash (about 3 pounds), peeled, seeded and cut into 1-inch cubes**
  • 2 Tbsp. olive oil, divided
  • 1/4 tsp. black pepper
  • herb mixture, such as Fine Herbs, Italian Herb mix, Herbs de Provence
  • 1 large onion, chopped
  • 3 celery ribs, chopped
  • 2 Tbsp. minced fresh sage, or 2 tsp. dry rubbed sage
  • 3 cans (14.5 oz. each) reduced sodium chicken broth (vegetarians may substitute vegetable broth)
  • Croutons:
  • 2 Tbsp. grated Parmesan cheese
  • 2 Tbsp. olive oil
  • 1 Tbsp. minced fresh sage or 1 tsp. dry rubbed sage
  • 2 garlic cloves, minced
  • 2 cups cubed French bread ( 1/2-inch cubes)
  • cooking spray
  • additional grated Parmesan cheese, optional

**As a small savings in time, you may want to use precut squash cubes from the market.  I prefer to peel and cut my squash because I feel that it is fresher when purchased whole, and not as likely to be dried out.

Directions:

1.  Place squash in a 15-in. x 10-in. baking pan lightly coated with cooking spray.  Drizzle with 1 Tablespoon oil; sprinkle with pepper, and sprinkle on a small amount of herb mixture.  Toss to coat.

Dice squash, drizzle with olive oil, pepper and herbs, then bake.

Dice squash, drizzle with olive oil, pepper and herbs, then bake.

Bake, uncovered, at 425*F for 30-35 minutes or until tender, stirring every 15 minutes.  Set aside.  This will smell wonderful when it comes out of the oven and you will want to eat it, but please don’t.

Roasted squash pierces easily and has some browned edges.

Roasted squash pierces easily and has some browned edges.

2.  While squash is roasting, in a Dutch oven, saute the onion, celery and sage in remaining oil until tender.

Slowly sauté the onions, celery and garlic.

Slowly sauté the onions, celery,  garlic and sage.

Stir in the broth and squash.  Bring to a boil.  Reduce heat; cover and simmer for 15 – 20 minutes to allow flavors to blend.  Cool slightly.

Add squash and chicken broth to Dutch oven.

Add squash and chicken broth to Dutch oven.

3.  In a blender, or with an immersion blender, puree soup until smooth.  Return to the pan;  heat through. This makes a thick mixture.

Puree the mixture for a thick, wonderfully flavorful soup.

Puree the mixture for a thick, wonderfully flavorful soup.

If you prefer a thinner soup, add some additional broth, and rebalance the seasoning if necessary.

4.  For croutons, in a small bowl, combine the cheese, oil, sage and garlic.  Add bread cubes and spritz with cooking spray; toss to coat.  Place on a baking sheet coated with cooking spray.

5.  Bake at 425*F. for 5 – 8 minutes or until golden brown, stirring occasionally.  Sprinkle each serving of soup with croutons and additional cheese if desired.

Top soup with Parmesan croutons and enjoy.

Top soup with Parmesan croutons and enjoy.

Nutritional Profile:  1 cup of soup with 1/4 cup croutons equals 179 calories, 8 g. fat, 1 mg cholesterol,  541 mg sodium, 25 g carbohydrate, 6 g fiber,  5 g protein.

SOURCE:   Adapted from Taste of Home

Onion and Arugula Frittata with Goat Cheese

Posted by deliciousonadollar in Main Dish and tagged with , , , , , , ,
Onion and Arugula Frittata with Goat Cheese

Onion and Arugula Frittata with Goat Cheese

Frittatas are omelets for people who have too many things going on.  Heat an oven ready pan, put in the garnishes, pour the eggs over, pop into the oven and let the oven finish the job while you get the rest of the meal ready.

A frittata can be transformed by a variety of ingredients.  In this one I’m using caramelized onions and arugula, but any number of other inclusions will work.  Mushrooms, asparagus, ham, broccoli, cheese, whatever floats your boat for flavor combinations is ok.  Frittatas are suitable for any time of the day – or night!   Snuggled up to some toast or an English muffin, it’s breakfast.  Pair it up with a salad and roll and call it lunch.  Add a bowl of soup to expand the meal and it becomes supper.   For a dish that’s so simple to make, it has a pretty swanky reputation.

For any dieters among you, a frittata is the perfect food.  Load it up with veggies and some extra egg whites, and it becomes about as healthy as it can get.  Serve it warm, at room temperature or cold (hello, 20-second breakfast of leftovers.)

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One final thing I love about a frittata…..  It’s an oven to table meal.  Just take the whole darn thing from the oven to the table and serve it straight out of the pan.    Wonderful, indeed!!

With this recipe it’s the pairing of sweetly caramelized onions and the peppery arugula with the silkiness of eggs and creamy goat cheese that really puts this one over the top.  I had a very hard time limiting myself to just one serving.  I ate the two pieces that were leftover, one day for lunch, and the other,  one morning for breakfast and  had just as much enjoyment as the first time around.

 ONION AND ARUGULA FRITTATA WITH GOAT CHEESE

Yield:   Makes 4 servings

Ingredients:

  • 1  Tbsp. olive oil
  • 2 medium sweet onions, thinly sliced
  • Kosher salt
  • pinch of red pepper flakes, optional
  • 4 cups arugula
  • 3 whole eggs
  • 3 egg whites
  • 1/3 cup skim milk
  • 1/4 cup goat cheese crumbles

Directions:

1.  Preheat the oven to 350*F.  Heat the olive oil in a medium oven-safe skillet over medium heat.  Add the onions, reduce the heat to low and cook the onions until they’re golden brown and caramelized, 20 to 25 minutes.

Slowly caramelize the onions until they're fragrant and golden.

Slowly caramelize the onions until they’re fragrant and golden.

2.  Season the onions to taste with salt and red pepper flakes, if using.  Add the arugula and cook until wilted, 1 to 2 minutes.  Raise the heat to medium high.

Next add the arugula and stir a bit till it wilts.

Next add the arugula and stir a bit till it wilts.

3.  In a medium bowl, whisk the eggs, egg whites and milk to combine.  Pour the mixture into the pan and let it cook  2 to 3 minutes to set the base.  Sprinkle the goat cheese on top of the egg mixture.

Pour in the egg mixture, and sprinkle on goat cheese.

Pour in the egg mixture, and sprinkle on goat cheese.

4.  Transfer the pan to the oven and bake until the frittata is set, 15 to 20 minutes.  Let cool for 5 minutes before serving.  The frittata can be served warm, at room temperature or chilled.

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Onion and arugula frittata with goat cheese.

Onion and arugula frittata with goat cheese.

Additional notes: 

1.  Be sure to allow enough time to properly caramelize the onions.  Onions caramelize best in a large skillet with plenty of room over very low heat.  Stir occasionally to ensure even cooking.

2.  This frittata may be made with a variety of other healthy leafy greens.  Try subbing in collards, spinach, chard or kale for the arugula.

SOURCE:   The Incredible Egg

Not Your Mother’s Green Bean Casserole

Posted by deliciousonadollar in Side Dish, Vegetables and tagged with , , , , , ,
Green Beans and Mushrooms with Fried Onions

Green Beans and Mushrooms with Fried Onions

One side dish that my family loves is Green Bean Casserole.  Over the holidays I made it ” from scratch”, and lightened it up by making a thinner mushroom sauce.   I have been meaning to tell you about it, but there has been so much to cover I    never got around to it.  So while it’s fresh in my mind, let me share with you how I made it.  It definitely does NOT contain canned or frozen green beans, or canned condensed cream of mushroom soup.  What it does contain is fresh green beans, fresh mushrooms, cream sauce made with real cream and crisp fried onions. The fresh mushrooms give this dish a deep meaty flavor that just doesn’t compare with the canned soup version.   We all thought it was wonderful, and maybe you will, too.

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NOT THE CLASSIC (YOUR MOTHER’S) GREEN BEAN CASSEROLE

Yield:   Serves 6, or more if  a) you have lots of sides on the table or b) use the higher amount (1.5 – 2 pounds) of green beans.

Fried Onions:IMG_5761

  • 2 medium yellow onions, halved and thinly sliced
  • 1/4 cup all-purpose flour
  • 2 Tbsp. panko or plain breadcrumbs
  • 1/2 tsp. salt
  • freshly ground black pepper
  • canola, safflower, or other high-heat oil, for frying

Mushroom Sauce:

  • 3 Tbsp. butter
  • 12 oz. mushrooms, thinly sliced or coarsely chopped

    What you need for the mushroom sauce.

    What you need for the mushroom sauce.

  • few gratings fresh nutmeg (optional)
  • freshly ground black pepper
  • 3/4 tsp. salt
  • 2 garlic cloves, minced
  • 3 Tbsp. flour
  • 1  1/2 cups vegetable or chicken broth
  • 1/2 cup heavy cream

Assembly:

1.  1 to 2  pounds green beans, washed well, tips and tails removed.  You may leave them whole or cut to desired length.

2.  Make crispy onions:   Toss onions with flour, breadcrumbs and salt and pepper.  Heat 1/2-inch or so of oil in a 12-inch skillet until a drop of water flicked into it will hiss and sputter.  Add onions, just a handful at a time in something close to a single layer, and fry until a light golden brown (they’ll get more color in the oven).

Fry onions in a single layer. Don't crowd the pan.

Fry onions in a single layer. Don’t crowd the pan.

Remove with a large slotted spoon, letting oil drip off, back into the skillet.  Spread onions out on paper towels to drain.  Repeat with remaining onions.  Set aside until needed;  this makes a lot.

Spread on paper towels to drain.

Spread on paper towels to drain.

More onions.....

More onions…..

3.  Prepare the beans:  Bring a large pot of salted water to boil and boil beans for 5 minutes, till crisp tender.  Drain beans, and rinse until cold water to stop the cooking action.  Drain again, and set aside.

Cooking the green beans.

Cooking the green beans.

Preheat the oven to 400*F   Spray or lightly grease a large baking dish.

4.  Make the mushroom sauce:  Over medium-high heat, melt butter in the bottom of a 12-inch skillet.  Add the mushrooms, salt and pepper and sauté them until they start releasing their liquid,  about 3 – 5 minutes, depending on how you cut them.  Add the garlic and sauté one minute more.  Add the flour and stir it until it fully coats the mushrooms.  Add the broth, 1/4 cup at a time, stirring the whole time.

Mushrooms simmering in the broth.

Mushrooms simmering in the broth.

Simmer mixture for 1 minute, then add cream and bring back to a simmer, cooking until the sauce thickens a bit about 5 to 6 minutes, stirring frequently.

With cream added.

With cream added.

5.  Assemble and bake:  Add cooked green beans to sauce and stir until they are coated.  Transfer to prepared baking dish.

Green beans coated with sauce.

Green beans coated with sauce.

Sprinkle crispy onions over the top.  Bake for 15 minutes, or until sauce is bubbling and onions are a shade darker.

Sprinkle fried onions over the top and bake till bubbly and browned.

Sprinkle fried onions over the top and bake till bubbly and browned.

A few notes:

1.  This makes a LOT of crispy onions.  I didn’t mind, but you could probably make half the amount and stretch it over the whole casserole.  If you make the full amount, you could save some of the excess for snacking or to put on those leftover turkey sandwiches.

2.  The sauce is somewhat thin even though it does coat the beans.   If you want it thicker so it coats and clings well to the beans, you can make it thicker by using 1 extra tablespoon butter and 1 extra tablespoon flour in the sauce–i.e. more roux makes thicker sauce.  Also be sure to drain the beans well, and even perhaps pat them dry with paper towels, so they don’t liquify the sauce.

3.  There is enough sauce in the recipe to adequately coat up to 2-pounds of beans, so if you like a more vegetable-heavy dish use the larger quantity of beans.

SOURCE:    Adapted from Alton Brown,  Food Network

Roast Chickpeas

Posted by deliciousonadollar in Appetizers, Snacks and tagged with , , , , ,
Roast Chickpeas

Roast Chickpeas

This is something you may not have noticed, but there are very few recipes for bean dishes on this blog.  That’s because beans in general are not one of my favorite foods.  Sure, I include beans in soups where I like eating them, or I enjoy baked beans at a cookout, but for the most part I’m not a big fan of beans, and most especially I don’t use chickpeas.  I think it has to do with their mealy texture.  Therefore it has come as a hugh surprise to me that I LOVE these Roasted Chickpeas.

A crunchy and nutritious snack.

A crunchy and nutritious snack.

Say hello to my new favorite snack.  I could eat these almost every single day, one by one out of my hand, or added to salads.  They make everything so much more crunchy.  Besides the pure enjoyment of eating them, there’s the nutritional value of chickpeas:  good quality carbohydrates by way of their fiber, and valuable proteins, plus, not a fat or sugar anywhere except if you add some.  So how about getting on the bandwagon with me and trying out these healthy, nutritious, snacks.  This is how I make them….

First, I want the oven to be HOT.   Partly because I have no patience waiting for them, but also because I want them to be as crispy as I can get them.  So crank that oven up to 425*F.  Hot, hot, hot.

Most of the time I use canned chickpeas, but I have also soaked and cooked them myself.  So the chickpeas are always cooked to start with.  If using canned, be sure to rinse and drain them well.   Then place them in a dish towel or paper towel and really dry them off.  Roll them around to get them super dry. This may loosen the skin on some of them.  No worries, just pick off what’s loose and continue.

Drain well, roll in a towel and pat dry.

Drain well, roll in a towel and pat dry.

Next I spread them on a baking sheet that is lined with foil, because—it just makes life a little easier.

Pour onto foil-lined baking sheet in a single layer.

Pour onto foil-lined baking sheet in a single layer.

Then I give them a quick spray of olive oil.  Olive oil in a spray can or a misto works best, but if you don’t have either, a teeny, tiny bit of olive oil sprinkled on works too.  Toss to coat well.  Using a very small amount is key.

Spray lightly with olive oil.

Spray lightly with olive oil.

After that, I season the beans with whatever I feel like.  My first version included salt, pepper, garlic powder, and sweet paprika.  This has become my go-to standby.  I don’t measure anything, just do a few shakes of each, then toss them around to coat.  Other seasonings have included cinnamon, nutmeg,  dried herbs, chili powder, and whatever else is in your spice cupboard.  It’s fun to play around with the flavors!

Sprinkle on seasonings of choice.

Sprinkle on seasonings of choice.

If you would like a sweeter version you can add some sort of sugar ( brown sugar, white sugar, honey) and it will make a caramelized outer layer.

Anyway, after seasoning, toss, toss, toss.  Make sure they are in a single layer while baking.  Bake for 15 minutes, remove and do a quick mix-around with a spoon or spatula, and bake for another 15 minutes or so till crispy.

Roast till crispy.

Roast till crispy.

My gosh, I can’t even begin to tell you how much I love these chickpeas.  Unfortunately, they don’t stay real crispy for more than a day or so, so what I do is make 2 cups at a time ( 1 can of chickpeas), eat about half of them right away, and store the rest in a small plastic container lightly covered with foil, on my counter.  We then eat them for dinner in salad, or I give some to my husband in his lunch.  He loves them as a afternoon snack when he’s starting to feel lethargic.

HOW TO ROAST CHICKPEAS

Yield:  2 cups

Ingredients:

  • 2 cups cooked chickpeas (if canned, rinse and drain)
  • 1-2 tsp. olive oil, or olive oil spray/mist
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. sweet or smoked paprika
  • 1/4 tsp. garlic powder
  • dash of cayenne pepper (optional)

Directions:

1.  Preheat oven to 425*F.   Line a baking sheet with foil.

2.  Place chickpeas on a paper towel or dish towel and pat completely to dry.  Remove any loose skins.

3.  Place on the prepared baking sheet and mist with olive oil.  Roll around to coat.  Sprinkle with seasonings of your choice and toss well to coat.  Make chickpeas are in a single layer.

4.  Bake for 15 minutes, toss well and flip, then bake for about 15 minutes more.  Let cool and eat.  Enjoy!

And that’s all there is to it.  😀

Roast Chickpeas, you gotta love them.

Roast Chickpeas, you gotta love them.

Broccoli Cheese Soup

Posted by deliciousonadollar in Soups and tagged with , , , , ,
Broccoli Cheddar Soup

Broccoli Cheddar Soup

The polar vortex has arrived here in the Northeast, reaching its icy fingers right down into my neck-of-the-woods. Many of you across the U.S. know what I’m talking about as you-all are having it too.  What never ceases to amaze me is how abruptly the weather can change.  Someone  ( ?who) once said ” if you don’t like the weather around here, just wait a minute.”   As an example yesterday morning when I got up it was pouring rain and the temperature was 60*F.  All the snow from a few days ago had melted.  This morning when I got up the temperature was 11*F. with a wind chill of -15*, and there was a dusting of snow back on the ground.  BRRRRR!!

This was one day I was so happy to stay indoors.  Since I had gone to the library yesterday,  I had some good reading waiting for me, plus I’m so behind on my magazines I haven’t finished reading about Thanksgiving yet!  A good day to spend under a quilt trying to stay warm, reading and getting caught up…..and thinking about what’s for supper.   Actually, it didn’t take much thought; on a day like this one, I want hot soup.

There's nothing like a warming bowl of hot soup.

There’s nothing like a warming bowl of hot soup on a cold winter’s day.

After rummaging around in the refrigerator I found a large bunch of broccoli that immediately made me think of cream of broccoli soup.  This didn’t exactly fit into my plans for eating “lighter” meals because of the cream content, so I searched through my cookbooks for a more suitable recipe for broccoli soup.  This is what I came up with……

BROCCOLI CHEESE SOUP

Yield:   Serves 4 – 6IMG_6075

Ingredients:

  • 1 large bunch of broccoli, chopped
  • 2 Tablespoons butter
  •  2 shallots or 1 small onion, minced
  • 1 clove garlic, minced
  • 2 Tablespoons flour
  • 4 cups chicken broth, preferably low sodium   (vegetable broth may be substituted for a vegetarian version)
  • 2 cups shredded low-fat cheddar cheese
  • salt and pepper to taste

Directions:

1.  Boil or steam the broccoli until tender.  Drain and set aside.

2.  While broccoli cooks, melt butter in a soup kettle.  Saute shallots and garlic in the butter until tender.

3.  Sprinkle flour into the kettle and stir over low heat until blended.  Add chicken broth and continue stirring until mixture is smooth.

4.  Add the broccoli to the broth mixture.  Using an immersion blender or regular blender puree the soup mixture until uniformly blended.

An immersion blender makes quite work of pureeing the soup.

An immersion blender makes quick work of pureeing the soup.

5.  Add the cheese and stir until melted and smooth.  Season with salt and pepper, if desired.

Add in the grated cheese and stir to melt.


Add in the grated cheese and stir to melt.

This soup is surprisingly thick, because of the flour added to the broth, and because of pureeing the broccoli.  Be sure you use a large head of broccoli so there is adequate to thicken the soup.  The cheese also adds some thickening, and its flavor is a nice addition.  I also added a pinch of nutmeg to my soup though it is not included with the ingredients. Though this is a lightened up version of cream of broccoli soup, it still has a rich taste and texture.   I didn’t miss the cream at all!

Note:  If broccoli is not available,  cauliflower may be used instead.

Hot soup and a go-with sandwich.

Hot soup and a go-with sandwich.

Stop back again tomorrow for directions for making the filled sandwich you see in the above picture.

SOURCE:   The Flavor of New England,  Soups, Chowders, and Stews

Creamy Avocado Dressing

Posted by deliciousonadollar in Dressings, Sauces and tagged with , , , , , ,

Like me, you probably did your share of holiday indulging ( no, we weren’t counting those pigs in a blanket per se), but now it’s time to try to undo the damage, i.e., unwanted pounds, by walking that straight and narrow path of good intentions known as New Year’s Resolutions.  I resolve to eat my meals on smaller plates, and to make those meals healthier.  Ha!  Here goes….

Creamy Avocado Dressing

Creamy Avocado Dressing

Hopefully that will be a little easier with this incredible salad dressing.  It’s creamy and seems quite indulgent, but its thick texture and rich taste come from healthy avocados.  Toss it with lettuce, cucumbers, and halved cherry tomatoes for a simple salad, and you’ll feel like you’re being bad, when you’re really being so good!

Makes a simple salad feel indulgent.

Makes a simple salad feel indulgent.

CREAMY AVOCADO DRESSING

Very few ingredients.

Very few ingredients.

Yield:   Makes  1 1/2 cups

Ingredients:

  • 2 ripe avocados, halved and pitted  (I used 1 large Florida avocado)
  • 1 clove garlic
  • juice of 1 lemon
  • 1/2 cup rice wine vinegar
  • 1/4 cup extra virgin oil
  • salt and pepper

Directions:

1.  Scoop the avocado flesh into the bowl of a food processor.*  Add the garlic and lemon juice and process until coarse.

2.  Add the vinegar and process until the mixture begins to look smooth.  Gradually add the olive oil and mix until totally smooth.  The texture can be thinned by adding a little water of desired.

3.  Season the dressing to taste with salt and pepper, and transfer it to a storage container.  The dressing will keep for up to three days in a sealed container in the refrigerator.

IMG_6094

*  No food processor?  Don’t feel like getting your big processor “dirty” with this small recipe?  Do this instead.  Make this dressing much like you would make guacamole, by using your trusty potato masher.  Be sure to mince the garlic well first, and add both the vinegar and oil gradually until the texture is smooth.

Another use for this mixture is to toss it with cooked quinoa or bulgur for an easy grain salad.

SOURCE:    Pure WOW

Butternut Squash & Cranberry Couscous

Posted by deliciousonadollar in Side Dish and tagged with , , , , , ,

 

Butternut Squash and Cranberry Couscous

Butternut Squash and Cranberry Couscous

For our Christmas dinner, this was one of the side dishes I made to go with Cider-Glazed Baked Spiral Ham.  

This colorful and somewhat unusual side dish may be served hot or at room temperature for a fall-inspired salad.

BUTTERNUT SQUASH & CRANBERRY COUSCOUS

Yield:   Make 8 – 10 servings as a side dish or 7-8 as a salad

Ingredients:

  • 4 cups peeled and diced butternut squash
  • 1 Tbsp. and 1 tsp. olive oil, divided
  • 1 tsp. salt, divided
  • 1 tsp. black pepper, divided
  • cooking spray
  • 5 oz. pkg. dried cranberries
  • 4 cups water, divided
  • 10-oz. pkg.  couscous
  • 2/3 cup sliced almonds
  • 1/3 cup diced celery
  • zest of 1 lemon
  • 2 Tbsp. lemon juice

Directions:

1.  Preheat oven to 400*F.  Lightly spray a baking sheet with cooking spray.

2.  In a medium bowl, toss the butternut squash with 1 teaspoon olive oil , 1/4 tsp. salt and 1/4 tsp. pepper.  Place on baking  sheet and bake for 15 minutes or until tender.

Roasted squash with celery added.

Roasted squash with celery added. 

3.  In a small bowl, rehydrate the dried cranberries by combining with 2 cups hot water.  Soak for 1 minute, then drain.

4.  In a medium sauce pan, bring 2 cups water, 1/2 teaspoon salt and 1 Tablespoon olive oil to a boil.  Stir in couscous and cover, remove from heat, let stand 5 minutes.  Remove cover, fluff and allow to cool for 10 minutes.

5.  In a large pan or bowl, combine the couscous, squash, cranberries, celery and remaining ingredients.  Serve warm or allow to cool to room temperature before serving.

Cook the couscous and add the remaining ingredients.

Cook the couscous and add the remaining ingredients.

Butternut Squash and Cranberry Couscous

Butternut Squash and Cranberry Couscous

 

SOURCE:   Vegetarian