[TattooedMama]

I thought I would start a thread (my first actually) where we could post some of the recipes we are currently making and eating, or that are our favorites. I am sure we all know how to make chocolate chip cookies...

so if we could share high protein or vegetarian favorites that would be great! I just got a new deep freeze that I am looking to fill before this next baby. Does anyone have any good recipes? I'll go first! This one is not to freeze, but to take advantage of the great summer produce that is available. This recipe makes a HUGE amount so cut it in half or be prepared to take it to a large BBQ, LOL!
Southwest Protein Salad
2 cups cooked brown rice
3 cans black beans
3 cans garbanzo beans
4-5 mixed colors bell peppers, chopped finely
1 bunch scallions, chopped
1 cup pecans
1/2 cup dried cranberries
2 tomatoes, chopped
1 cup cidar vinegar
1 cup orange juice
1 cup toasted sesame oil (this is what gives it is's awesome taste)
1 1/2 tablespoons cumin
1 tablespoon chili powder
1 tablespoon salt
Mix it all and chill. I have never tried to freeze it so be prepared to share with friends. Let me know what you think!

 

[swtpesq]

What a wonderful thread! Thank you!

Here's mine:

Lemony Spinach-Garbanzo Bean Extravaganza

1. Heat about 1/8-1/4 cup olive oil in a pan or wok.
2. When it's hot, pour in a drained can of garbanzo beans and cook them until slightly browned.
3. Throw in a bunch of fresh spinach (I use a full bag of the Trader Joe's organic baby spinach - I think it's about 10 oz.?).
4. Sprinkle garlic powder, a pinch of salt, and some cayenne pepper over the mixture.
5. Stir the spinach and beans gently for a couple of minutes, just until the spinach starts to wilt.
6. Squeeze half a lemon over the whole mixture.
7. Serve with a slotted spoon and sprinkle each portion with paprika.
8. Good served over brown rice and/or with toasted pita bread.
Serves 2 people as a main dish.

Enjoy!

 

[hannah8ball]

Can we make this a sticky?!

These sound AWESOME!!

 

[PortraitPixie]

Easy, Yummy, Toss Together Summer Pasta

1 box of whole wheat penne, cooked al dente

olive oil (eyeball to coat liberally)

a couple splashes of balsamic vinegar ( I like lots

)

2 cans of Italian style stewed tomatoes undrained (you could also use fresh farmers market tomatoes, chopped and marinated in olive oil, garlic, and balsamic vinegar

)

1 cup Kalamatta olives (or however many you like!

)

handful of fresh basil, chopped roughly

a dash of dried or fresh oregano

1/2c (ish) Parmesan cheese

If you are a meat eater you could easily add some chicken or shrimp to this dish...

Just heat thoroughly and serve with crunchy bread and or salad!

 

[TattooedMama]

Quote:

Originally Posted by hannah8ball Can we make this a sticky?! These sound AWESOME!!

How do we make it a sticky? I don't know how to do it? Help!

 

[MacKinnon]

I think we have to PM the mods of the main pregnancy board...

My current fav. (not a real recipe here)

Greek Pasta Salad

8 to 12 oz. Pasta (we use a whole bag of the spinach Al Dante)
Creamy Greek Salad Dressing
1 container crumbled Feta Cheese (used pasturized during pregnancy!)
2 medium tomatoes, chopped
2 cups chopped baby spinach
1 small onion chopped
1/4 to 1/2 cup pine nuts or sunflower seeds
1/2 to 1 cup chopped Kalamata olives

Boil pasta according to directions, toss pasta with dressing while still warm, allow to cool. Add all other ingrediants, stir well. Serve cold. Makes great leftovers!

 

[TattooedMama]

Oh come on... is no one else cooking out there IRL?

My dh and I are getting over food poisoning and I need some ideas because after this week I honestly don't care if my family eats a home cooked meal again.

 

[earcher]

Food poisoning SUCKS. I don;t think I'll ever cosume potatoe soup again. Dh and I both were violently ill - it was actually some ice cream we ad - but since we had potatoe soup for dinner that's what we spent the bulk of our time puking. UGH!!!!

OK now for some good food

Koshari (I can't take any credit...this is actually a friends recipe and I love it!)

1 cup brown lentils
1 cup basmati rice (We both use brown rice instead)
1 cup uncooked pasta (small shells or elbow macaroni is best)
2 large onions, diced
4 cloves garlic, minced
2 tablespoons oil
1 (400 g) can chopped tomatoes
1/4 teaspoon crushed red chili pepper flakes (or more to taste)
salt and black pepper

Cook the lentils in just over a litre of salted water.
Bring to a boil, reduce the heat and simmer, covered, for 15-30 minutes, depending on the type of lentils you are using.
When the lentils are quite tender, add the rice to the lentils and continue simmering until the rice is cooked, adding water if necessary.
Cook the macaroni in a separate pot.
Rinse and strain when done.
Meanwhile, fry the onions and garlic in the oil until golden.
Add the tomatoes, chilli flakes, salt and pepper to taste and let it bubble for 10-20 minutes or until thickened and sauce like.
You can now blitz the sauce in a food processor until smooth or just leave as is.
Mix the lentils, rice and macaroni together in one pot.
Place some of the lentil mixture on each plate and top with tomato sauce.
Sprinkle with more hot chili powder or salt and pepper, if desired.

 

[AmyVT]

Now that the weather's getting cooler, I'm starting to look forward to hearty warm meals like this one. It's easy, filling and nutritious and freezes well.

African Peanut Stew

1 onion, chopped
1-2 jalapenos, seeded and finely chopped (optional)
2 teaspoons minced fresh ginger
1 teaspoon minced fresh garlic
2 teaspoons ground cumin
1/2 tsp. salt (optional)
1/4 teaspoon ground cinnamon
1/8 teaspoon crushed red pepper
1/4 teaspoon ground coriander
2 1/4 pounds sweet potatoes, peeled and cut into 1-inch chunks
2 14.5 ounce cans chopped tomatoes (with juice)
2 14.5 ounce cans chickpeas, drained and rinsed
1 pound green beans, cut in 1 inch pieces (fresh or frozen)
1 ½ cups vegetable (or chicken) broth
¼ cup natural peanut butter

Brown onion, jalapeno(s), ginger and garlic in vegetable oil in a large pot, about 5 minutes. Add cumin, cinnamon, salt, red pepper and coriander. Cook and stir for 1 minute. Add sweet potatoes, tomatoes, chickpeas, green beans, vegetable broth, and peanut butter. Bring to a boil, reduce heat and simmer for 30 minutes, or until potatoes are tender. Note: you can add a little brown sugar if you like it sweeter, and I tend to add a little more salt.

 

[TattooedMama]

This recipe works well with leftover chicken.... it's actually my husband's fav. Weight Watchers recipe
Chicken, Cilantro and Cucumber Wraps
2 cups shredded cooked chicken
1/2- 1 cup finely chopped cucumber
1/4 cup mayonnaise
1/4 cup chopped fresh cilantro
1 teaspoon fresh minced ginger
1 clove fresh minced garlic
1 teaspoon toasted sesame oil
1/4 teaspoon sea salt
1/2 teaspooon cracked black pepper
Combine all ingredients and mix in bowl. Serve on sprouted wheat or whole wheat tortillas. Serves 4 people. It's also great with crackers or as a chicken salad.
Yummy!

 

[swtpesq]

Just want to say that I love this thread!!!

 

[TattooedMama]

We love soup at our house, this is my favorite soup to make in the fall. It freezes very well.
The Best Butternut Squash Soup
2 1/2 cups vegetable or chicken broth (or slightly more)
1 onion, chopped
4 garlic cloves, minced
4 cups of 1 inch peeled and cubed butternut squash (usually 1 large)
1 16oz can tomatoes
1 1/4 cups fresh or 1 small bag frozen corn
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1 teaspoon sea salt, 1/4 teaspoon pepper
1 (14oz) can white or pinto beans
Bring 1/2 cup broth to boil and add onion and garlic, cook until soft. Add squash, corn, thyme, spices and remaining broth. Stir well, bring to a boil then cover and reduce to a simmer. Add beans and cook until squash is tender but not squishy.
Serve with cornbread...

 

[TattooedMama]

Sweet Potato Burritos-Vegetarian
(This recipe doubles and freezes nicely. It sounds kind of complex but is absolutely worth it. Make it on a Sat. and then just pull it out for dinner some other night. )
1/2 cup red lentils-sorted, rinsed well and drained
1 pound sweet potatoes, peeled and cubed
2 tablespoons olive oil
1 medium onion, 2 garlic cloves, minced
1/2 teaspoon sea salt
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper ---- (increase these spices according to preference. This is pretty mild)
3/4 cup ground walnuts (or almonds)
3/4 cup canned crushed tomatoes
1/2 cup grated Monterrey Jack cheese or other substitute
3/4 cup canned crushed tomatoes
6- 8 inch tortillas
Toppings: lettuce, onion, tomato, fresh cilantro, sour cream, salsa, etc....
Directions:
1.) Place lentils and 1 1/3 cup water in medium saucepan-bring to a boil, reduce heat and simmer, covered until tender about 20-30 minutes. Drain and set aside.
2.) Boil sweet potato in small amount of water until tender, drain and mash, set aside.
3.) Heat oil in very large skillet-saute onion, garlic, and all spices for about 5 minutes.
4.) Add all other ingredients-lentils, sweet potatoes, nuts, cheese, tomatoes, and mix well and heat through.
5.) Place filling in tortillas folded enchilada style, place in 9x13 pan and bake at 350 degrees for 30 minutes.
6.) Put desired toppings on and enjoy.

 

[earcher]

Italian Meatball Soup

1 pound ground beef or tukey or chicken (I like ground beef)
2 eggs, lightly beaten
1/3 cup finely grated Parmesan, plus more for garnishing soup if desired
1/3 cup Italian bread crumbs
2 tablespoons finely chopped garlic
2 teaspoons Grill Seasoning
1 teaspoon salt
2 pinches crushed red pepper
2 teaspoons garlic powder
2 tablespoons oregano
2 HEAPING tablespoons of beef bullion granules
2 tablespoons olive oil
1/2 cup chopped onion
1/4 cup chopped celery
1 can of tomato sauce (14 oz)
1 (14.5-ounce) can petite diced tomatoes drained
3 cans of beef broth
2 cups of water
1/2 cup ditalini or other small pasta shape for soups
2 tablespoons chopped fresh basil leaves

In a medium mixing bowl combine the ground beef, eggs, 1/3 cup Parmesan cheese, bread crumbs, 1 teaspoon of the garlic, 1/4 teaspoon of the Grill Seasoning, 1/2 teaspoon of the salt, 1 pinch of crushed red pepper and mix until thoroughly combined.
Divide the meat mixture into tablespoons and roll into smooth balls in your hands. Set rolled meatballs aside on a plate or other flat surface.

In a 4 1/2 quart soup pot or large saucepan, heat the olive oil over medium high heat until hot. Add half of the rolled meatballs and cook, stirring occasionally, until browned on all sides, about 4 minutes. Transfer the browned meatballs to a plate and set aside. Brown the remaining meatballs in the same manner and set aside.

Add the chopped onion and celery to the pot and cook, stirring, until vegetables are soft, 3 to 4 minutes. Add the remaining seasonings, tomato puree and diced tomoatoes, beef broth, 2 cups water, and stir to combine. Return the meatballs to the soup pot and bring the soup to a boil. Reduce the heat so that the soup just simmers and cook for 30 minutes.

Using a spoon, carefully skim any fat that has accumulated on the top of the soup and discard. Add the ditalini to the hot soup, stir well, and cook for 15 minutes, or until the pasta is cooked through. Stir in the chopped basil and serve the soup in wide bowls, garnished with additional grated Parmesan, if desired.

the longer you let the soup sit after its made the thicker and yummier it gets. after I ate 4 bowl tongiht. and its pretty helahty since almost all the ingredients are fresh. This soup sounds very rich but tastes wonderful.

 

[TattooedMama]

OOH a new soup recipe for us... my dh will be THRILLED! Thanks Erika.

 

[leximom]

ooooh! These all sound so yummy

I'm more of a baker than a cooker, so my meals are very basic

like brown rice and sauteed veggies with a salad on the side. I have to try the sweet potato buritos though!

 

[SabbathD]

Jessica - on your sweet potato burrito's

At what point do you freeze that? Before or after cooking? I would assume before, and if so, do you cook differently?

 

[TattooedMama]

Quote:

Originally Posted by SabbathD Jessica - on your sweet potato burrito's At what point do you freeze that? Before or after cooking? I would assume before, and if so, do you cook differently?

I would double the recipe (so you can maximize your return for your cooking and prep time) then take the sweet potato filling after it is all cooked and portion that out and freeze it. Then when you want to serve it take one container out and thaw it and then fill the tortillas, bake and top them.

 

[SabbathD]

Gotcha!! Thanks! DH thought it sounded REALLY good!

 

[AmyVT]

I have a new favorite salad. I'm not giving exact measurements, so you can tailor it to your taste preferences (or the availability of what's in your fridge!)

Avocado (coarsely chopped)
Corn kernels (ideally fresh from the cob, or you can use frozen)
Diced tomato
Cucumber (peeled, diced)
Fresh basil (chopped)

Mix and toss with your favorite vinaigrette. I like balsamic. You can serve it on a bed of nice green lettuce for extra vitamins, too. Also good with a handful of defrosted, shelled edamame tossed in, or some chopped red bell pepper for extra vitamin C.

Enjoy! This is a great late summer salad since you can still get tomatoes, corn and basil at farmers' markets.