Just Another Day In Paradise

Bacalao Guisado (Codfish Stew)

Ingredients:

3 pounds dried codfish
1 gallon of water
1 tablespoon olive oil
1 green bell pepper, chopped
1 medium onion, chopped
2 cans  crushed tomatoes
2 red bell peppers, chopped
2 potatoes, peeled, diced and boiled until tender
4 sprigs cilantro leaves, chopped

Directions:

In a large pot, add the codfish and cover with 1 gallon of water. Bring it to a boil and cook for 10 minutes to remove the salt. Drain the cod and break it into small flakes with a spoon. Set aside.

In a large frying pan heat the olive oil over medium heat. Add the green peppers, onion, tomatoes, and cilantro and cook for 2 minutes. Add the codfish and red bell peppers. Cook until the vegetables are soft, about 5 minutes. Add the boiled potatoes and cook until heated through, about 2 more minutes. Garnish with cilantro. Serve with rice.

Easy Friday night meatless meal

Cod fish fillets with onions and garlic

Feta cheese pierogis and sauteed broccoli

Puerto Rican style codfish stew

Ingredients:

• 1 pound salted cod fish
• 4 potatoes, sliced thick
• 2 onions, sliced
• 4 hard-boiled eggs, sliced
• 2 large cloves garlic minced
• 1 bay leaf
• 1 (8 ounce) can chopped tomatoes
• 1/2 cup extra virgin olive oil

Directions:

1. Boil the salted cod and potatoes in about 2 quarts of water. Drain and cut the fish into bite-size pieces.
2. Layer the half of each ingredient in the following order: potatoes, cod fish, onions, hard-boiled eggs and garlic. Place the bay leaf on top, then pour chopped tomatoes and half the olive oil. Repeat with the remaining ingredients in the same order. Do not stir.
3. Cover and bring to a boil over medium heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 30 minutes. Serve over rice.

Easy baked potatoes

Sliced red potatoes

Shredded romano cheese

Parsley

Dried onions

Sea salt

Pepper

Olive oil

Drizzle olive oil and season with remaining ingredients. Bake at 350 degrees for 45 minutes. Enjoy!

Meatless recipes for Lent

Orzo with Parmesan and Basil

2 tablespoons butter 
1 cup uncooked orzo pasta 
1/2 cup heavy cream 
1/2 cup grated Parmesan cheese 
1/4 cup chopped fresh basil 
salt and pepper to taste 
2 tablespoons chopped fresh basil

Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned. 
Stir in cream and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes. 
Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.

Macaroni and Cheese

1 tablespoon vegetable oil 
1 (16 ounce) package elbow macaroni 
9 tablespoons butter 
1/2 cup shredded Mozzarella cheese
1/2 cup shredded Cheddar cheese 
1/2 cup shredded sharp Cheddar cheese 
1/2 cup shredded Parmesan cheese 
1 1/2 cups half-and-half 
1/4 teaspoon salt 
1/8 teaspoon ground black pepper

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot. 
In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni. 
In a large bowl, combine the Mozzarella cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well. 
Preheat oven to 350 degrees F (175 degrees C). 
Add the half and half and 1 1/2 cups of cheese mixture to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.
Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.

Minestrone Soup

3 tablespoons olive oil 
3 cloves garlic, chopped 
2 onions, chopped 
2 cups chopped celery 
5 carrots, sliced 
2 cups water 
115 oz. can diced tomatoes 
1 cup canned kidney beans, drained 
1 (15 ounce) can green beans 
2 zucchinis, quartered and sliced 
2 squash, quartered and sliced
1 tablespoon chopped fresh oregano 
2 tablespoons chopped fresh basil 
salt and pepper to taste 
1/2 cup seashell pasta 
2 tablespoons grated Parmesan cheese for topping 
1 tablespoon olive oil

In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes. 
Add water and tomatoes, bring to boil, stirring frequently. Reduce heat to low and add kidney beans, green beans, zucchini, squash, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better. 
Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside. 
Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. Spray with olive oil and serve.

Greek Pasta with Tomatoes and White Beans

2 (14.5 ounce) cans Italian-style diced tomatoes 
1 (19 ounce) can cannellini beans, drained and rinsed 
10 ounces fresh spinach, washed and chopped 
8 ounces penne pasta 
1/2 cup crumbled feta cheese

Cook the pasta in a large pot of boiling salted water until al dente. 
Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes. 
Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly. 
Serve sauce over pasta, and sprinkle with feta.

Pesto Pizza

1 (12 inch) pre-baked pizza crust 
1/2 cup pesto 
1 ripe tomato, chopped 
1/2 cup green bell pepper, chopped 
1 (2 ounce) can chopped black olives, drained 
1/2 small red onion, chopped 
1 (4 ounce) can artichoke hearts, drained and sliced 
1 cup crumbled feta cheese

Preheat oven to 450 degrees F (230 degrees C). 
Spread pesto on pizza crust. Top with tomatoes, bell peppers, olives, red onions, artichoke hearts and feta cheese. 
Bake for 8 to 10 minutes, or until cheese is melted and browned.

Lentil Soup

1 onion, chopped 
1/4 cup olive oil 
2 carrots, diced 
2 stalks celery, chopped 
2 cloves garlic, minced 
1 teaspoon dried oregano 
1 bay leaf 
1 teaspoon dried basil 
1 (14.5 ounce) can crushed tomatoes 
2 cups dry lentils 
8 cups water 
salt to taste 
ground black pepper to taste

In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes. 
Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. Season to taste with salt and pepper.

Eggplant Parmesan

3 eggplant, peeled and thinly sliced 
2 eggs, beaten 
4 cups Italian seasoned bread crumbs 
6 cups spaghetti sauce, divided 
1 (16 ounce) package mozzarella cheese, shredded and divided 
1/2 cup grated Parmesan cheese, divided 
1/2 teaspoon dried basil

Preheat oven to 350 degrees F (175 degrees C). 
Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side. 
In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top. 
Bake in preheated oven for 35 minutes, or until golden brown.

Black Bean Burritos

8 (10 inch) flour tortillas 
1/2 cup vegetable oil 
1 small onion, chopped 
2 red bell pepper, chopped 
3 cloves minced garlic 
4 (15 ounce) cans black beans, rinsed and drained 
1 tablespoon minced jalapeno peppers 
1 package softened cream cheese 
2 teaspoons salt 
1/2 cup chopped fresh cilantro

Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through. 
Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring. 
Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture. 
Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.

Cheese Quesadillas

1 can cheddar cheese soup ½ package taco seasoning 1 cup shredded cheddar cheese

Mix the soup and taco seasoning. Cover half of a tortilla with sauce and then top with cheddar cheese. Fold the tortilla in half and grill on each side until lightly browned.

Garnish with sour cream. Serves 6-8 people. Serve with refried beans and/or Mexican rice for a complete protein.

Bean Enchilada Soup

1 can black beans, rinsed

1 can northern beans, rinsed

1 can red kidney beans, rinsed

1 can Basil and Garlic pasta sauce

1 can Enchilada sauce

Mix all ingredients in large stock pot. Simmer on medium heat for 20 minutes. Top with sour cream, shredded cheddar cheese and crushed tortilla chips.

Angel Hair Pasta with Portobellas

10 ounces angel hair pasta
5 tablespoons extra-virgin olive oil 
1 large leek or two bunches scallions, chopped
4 garlic cloves, finely minced 
1 (6-ounce) package sliced Portobella caps 
1 tablespoon balsamic vinegar 
Salt and freshly ground pepper to taste

Cook pasta cooked according to package directions. Transfer to large serving bowl; keep warm. 

Meanwhile, heat oil in large skillet and sauté the leek for about 2 minutes until softened. Add the garlic and sauté for another 30 seconds. Add the mushrooms and sauté, stirring frequently, until the mushrooms are wilted and the liquid has evaporated. Add the balsamic vinegar, stir well, and season with salt and pepper to taste. 

Pour sauce over pasta, gently toss to combine and serve immediately.

Chilean Vegetable Harvest Stew

4 tbsp. vegetable oil
1 medium onion, finely chopped
4 cloves of garlic, minced
1 tbsp. chili powder
2 hot green chili peppers, minced
salt and black pepper to taste
1½ cups of fresh or canned tomatoes
2 cups of pumpkin, winter or butternut squash, peeled and cubed
2 cups fresh or frozen corn
2 cups cooked white beans
oregano to taste

In a large saucepan, heat the oil and sauté onion, garlic and chili peppers. Season with chili powder and salt and black pepper to taste. Add pumpkin or butternut squash and corn. If you’re using canned vegetables be aware of how much salt you add.

Slowly simmer the stew until the largest squash cubes are tender, at least 30 minutes. The vegetables will cook down and blend together, but you might want to add some liquid from the corn and beans to help it cook. Don’t add too much liquid because the recipe is a stew, not a soup. Add white beans and oregano to taste. Simmer a little longer to blend the flavors.

Spaghetti With Garlic and Olive Oil

• ½ cup high quality extra virgin olive oil
• 10 garlic cloves peeled and sliced
• 2 tbsp freshly chopped Italian parsley (optional)
• 1¼ lbs. dry spaghetti noodles
• 3 tbsp salt for water
• additional salt and black pepper to taste

Bring three to four quarts of water and the salt to a rapid boil in a large pot. Add the pasta to the pot, stir to distribute the noodles and follow the directions on the box. When the pasta is cooked, drain it.

Meanwhile, heat the oil in a large skillet over medium-low heat. When the oil is hot, add the garlic and stir frequently. Cook for about 2 minutes or until the garlic turns slightly golden. Remove the garlic from the pan with a slotted spoon. Add the pasta to the skillet and then sprinkle the parsley, pepper and salt over it. Toss the pasta several times and dust well with Pecorrino Romano cheese.

 

Grape Tomatoes Packed in Oil

Grape Tomatoes (these grape tomatoes are from our garden)

Small onions (baby or maybe pearl) or shallots

Cider vinegar or lemon juice (1-2 tablespoons per 16 oz jar)

Fresh basil, oregano etc to taste (the basil and oregano is from our garden)

Coarse salt

Olive oil

Canning jars and lids

Tomatoes must be firm and ripe. If you're using another type, select the smallest ones (no bigger than tangerine).

Wash and dry the tomatoes. Peel several of the onions or shallots.

Prepare scalded or sterilized 16 ounce jars. Fill them with tomatoes, alternating with a few onions and herbs. When the jars are filled to about one and a half inches from the rim, sprinkle with a pinch of coarse salt. Add one or two tablespoons or cider vinegar or lemon juice, and cover with olive oil.

Close the jars with a very clean lid, and store them in a rather cool place (50 to 59 degrees F) (think fridge). The tomatoes will be ready to eat in two to three months and will keep for up to a year. They go well served with grains or with meat.


From Preserving Food without Freezing or Canning 

Lacto-fermented roasted red pepper hummus

1 (15 ounce) can garbanzo beans, drained

1 (4 ounce) jar roasted red peppers, drained

juice from 1 lemon

1 1/2 tablespoons tahini

1 clove garlic, minced

1/2 teaspoon ground cumin

1/4 teaspoon sea salt

1 tablespoon chopped onion

4 teaspoons whey

In a food processor, puree all the ingredients. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses.

Transfer mixture into two 1 pint wide mouth jars. (I used 4 half pint jars) Place plastic lid on the jar tightly. Allow to ferment at room temperature for 3 days and then transfer to cold storage.

Serve at room temperature with crusty bread or pita chips.

You can read about the benefits of lacto-fermentation here. 

Lacto-fermented redneck caviar

1 can black eyed peas, drained

1 can black beans, drained

1 can corn, drained

1 can diced tomatoes

1 can black olives, sliced

1 bell pepper, chopped

1/4 cup green onions, chopped

1/4 cup cilantro, chopped

2 cloves garlic, chopped

1/2 cup olive oil

1/4 cup balsamic vinegar

1 tsp sea salt

4 teaspoons whey

Mix all ingredients in a large bowl. Transfer mixture into two 1 pint wide mouth jars. (I used 4 half pint jars) Place plastic lid on the jar tightly. Allow to ferment at room temperature for 3 days and then transfer to cold storage.

Serve at room temperature with fritos or tostito scoops.

You can read about the benefits of lacto-fermentation here.

 

Baked Rockfish for the Feast of the Chair of St. Peter

This morning as I was meditating on the Feast of the Chair of St. Peter, this rockfish recipe came to my mind. It seems so appropriate to make fish today and since the name Peter means "rock" it would be the obvious choice for today. :-)

Ingredients:

5 cups fresh spinach

2 (6 ounce) fillets rockfish

10 cherry tomatoes, halved

1/2 cup vegetable broth

2 tablespoons minced fresh dill

1/4 teaspoon garlic powder

1/2 teaspoon lemon pepper

1/4 teaspoon onion powder

salt and ground black pepper to taste

2 lemon slices

2 onion slices

1 teaspoon butter

Directions:

1. Preheat oven to 400 degrees F (200 degrees C).

2. Layer the spinach in the bottom of a 2 quart baking dish. Lay the rockfish atop the spinach. Scatter the tomatoes around the fish. Pour the broth into the dish. Season the fillet with the dill, garlic powder, lemon pepper, onion powder, salt, and pepper. Place the lemon, onion, and butter on the rockfish. Cover the entire dish with aluminum foil.

3. Bake in preheated oven until the fish flakes easily, 20 to 25 minutes.

 

Saint Teresa of Avila

Let nothing affright thee, 
Nothing dismay thee. 
All is passing, 
God ever remains. 
Patience obtains all. 
Whoever possesses God 
Cannot lack anything
God alone suffices.

Spanish Rice and Shrimp recipe:

1/2 lb. unpeeled, uncooked shrimp (about 2 cups; 18 to 20 large shrimp)
1/2 ripe tomato, coarsely chopped
3 cups water
Pinch crushed red chile flakes (or cayenne)
1/8 tsp. sweet paprika
1 tsp. kosher salt
3 Tbs. olive oil
1/2 medium onion, chopped
4 large cloves garlic, coarsely chopped
1 cup medium-grain rice
2 Tbs. chopped fresh flat-leaf parsley (optional)
Lemon wedges for serving

Directions:

Peel the shrimp. Put the shells in a small saucepan with the tomato, water, chile flakes, paprika, and salt. Bring to a boil, reduce to a simmer, cover, and cook for 10 minutes.

Meanwhile, heat a 10-inch skillet with the oil on medium-low heat. Add the onion and cook, stirring frequently, until softened, about 6 minutes. Add the garlic and cook until softened, 2 to 3 minutes.

Remove the shrimp-shell broth from the heat and strain through a sieve into a 4-cup measure. You should have 2-3/4 cups liquid; if there is less, add water to compensate.

Increase the heat under the skillet to medium high. Stir in the rice, and cook, stirring frequently, until it becomes somewhat translucent, about 1 minute. Add the strained broth, spread the rice into an even layer, and bring to a boil. Reduce the heat to medium and simmer vigorously for 5 minutes. Arrange the shrimp on top of the rice and simmer until the rice and liquid are at the same level, about another 5 minutes. Reduce the heat to medium low and simmer gently until the rice is just tender and the liquid is absorbed, about another 10 minutes. (It’s all right if the rice starts to stick to the bottom of the pan—it can be brown— but don’t let it burn.) Remove from the heat, cover, and let rest for 10 minutes. Sprinkle with the parsley, if using, and serve with the lemon wedges.

 

Poor Man's Caviar

To celebrate today's memorial of St. Vincent de Paul, patron saint of the poor, (novus ordo calendar) I am going to make this delicious Poor Man's Caviar ;-)

Poor Man's Caviar

Ingredients:

• 1/2 onion, chopped
• 1 green bell pepper, chopped
• 1 bunch green onions, chopped
• 2 jalapeno peppers, chopped
• 1 tablespoon minced garlic
• 1 pint cherry tomatoes, quartered
• 1 medium avocado, cubed
• 1/4 cup olive oil
• 1 (15 ounce) can black beans, drained
• 1 (15 ounce) can black-eyed peas, drained
• 1 bunch chopped, fresh cilantro
• salt and pepper to taste

Directions:

In a large bowl, mix together onion, green bell pepper, green onions, jalapeno peppers, garlic, cherry tomatoes, olive oil, black beans, black-eyed peas and salt and pepper. Cover and chill in the refrigerator approximately 2 hours. Toss with desired amount of fresh cilantro to serve.

 

Tri-color Pasta Salad for Trinity Sunday

Check out my latest post on Catholic Cuisine. Have a blessed Trinity Sunday!

Meatless Recipe for the first week of Lent- Mahi Mahi

I came up with this recipe last week while craving some garlic, tomatoes and feta cheese, so I decided to try this combination on the Mahi Mahi I had in the freezer for Friday's meal. It came out absolutely delicious. My husband and the kids loved it and they are very hard to please :) I'm hoping to come up with a few more meatless recipes every week during Lent for a cookbook I'm putting together with my girls.

Sautee 3 pieces of chopped garlic in 2 tablespoons of olive oil for about 5 minutes on medium heat.

 

Fry 4-6 pieces of frozen Mahi Mahi in the garlic oil for about 10 minutes on each side. Season with salt and pepper before turning the fish to the other side.

Squeeze the juice of one whole lime on both sides of the fish.

Pour a can of chopped tomatoes and simmer for about 5 minutes.

Sprinkle with 2 teaspoons of fresh basil.

Crumble Feta cheese on the fish and serve over a hot plate of rice or pasta. Enjoy!

Our favorite meatless recipes for Lent

Here are some of our favorite meatless recipes for Lent. Not everyone on my family likes every recipe, but with 7 kids, you can't please all of them every day, so they are free to have something else for dinner :-) There enough recipes for every Friday in Lent and Ash Wednesday.

Orzo with Parmesan and Basil

2 tablespoons butter
1 cup uncooked orzo pasta
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
salt and pepper to taste
2 tablespoons chopped fresh basil

Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
Stir in cream and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.
Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.

Macaroni and Cheese

1 tablespoon vegetable oil
1 (16 ounce) package elbow macaroni
9 tablespoons butter
1/2 cup shredded Mozzarella cheese
1/2 cup shredded Cheddar cheese
1/2 cup shredded sharp Cheddar cheese
1/2 cup shredded Parmesan cheese
1 1/2 cups half-and-half
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.
In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.
In a large bowl, combine the Mozzarella cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.
Preheat oven to 350 degrees F (175 degrees C).
Add the half and half and 1 1/2 cups of cheese mixture to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.
Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.

Minestrone Soup

3 tablespoons olive oil
3 cloves garlic, chopped
2 onions, chopped
2 cups chopped celery
5 carrots, sliced
2 cups water
115 oz. can diced tomatoes
1 cup canned kidney beans, drained
1 (15 ounce) can green beans
2 zucchinis, quartered and sliced
2 squash, quartered and sliced
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh basil
salt and pepper to taste
1/2 cup seashell pasta
2 tablespoons grated Parmesan cheese for topping
1 tablespoon olive oil

In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.
Add water and tomatoes, bring to boil, stirring frequently. Reduce heat to low and add kidney beans, green beans, zucchini, squash, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.
Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.
Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. Spray with olive oil and serve.

Greek Pasta with Tomatoes and White Beans

2 (14.5 ounce) cans Italian-style diced tomatoes
1 (19 ounce) can cannellini beans, drained and rinsed
10 ounces fresh spinach, washed and chopped
8 ounces penne pasta
1/2 cup crumbled feta cheese

Cook the pasta in a large pot of boiling salted water until al dente.
Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.
Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
Serve sauce over pasta, and sprinkle with feta.

Pesto Pizza

1 (12 inch) pre-baked pizza crust
1/2 cup pesto
1 ripe tomato, chopped
1/2 cup green bell pepper, chopped
1 (2 ounce) can chopped black olives, drained
1/2 small red onion, chopped
1 (4 ounce) can artichoke hearts, drained and sliced
1 cup crumbled feta cheese

Preheat oven to 450 degrees F (230 degrees C).
Spread pesto on pizza crust. Top with tomatoes, bell peppers, olives, red onions, artichoke hearts and feta cheese.
Bake for 8 to 10 minutes, or until cheese is melted and browned.

Lentil Soup

1 onion, chopped
1/4 cup olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1 (14.5 ounce) can crushed tomatoes
2 cups dry lentils
8 cups water
salt to taste
ground black pepper to taste

In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. Season to taste with salt and pepper.

Eggplant Parmesan

3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil

Preheat oven to 350 degrees F (175 degrees C).
Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
Bake in preheated oven for 35 minutes, or until golden brown.

Black Bean Burritos

8 (10 inch) flour tortillas
1/2 cup vegetable oil
1 small onion, chopped
2 red bell pepper, chopped
3 cloves minced garlic
4 (15 ounce) cans black beans, rinsed and drained
1 tablespoon minced jalapeno peppers
1 package softened cream cheese
2 teaspoons salt
1/2 cup chopped fresh cilantro

Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.

Bed and Breakfast- Contessa style

Last week we went to visit my mom for the day and the girls and I got to watch one of my favorite television chanels, Food Network. We don't have cable t.v. at our house, so it was a treat to be able to get a few new recipes for our collection. We watched an episode of Barefoot Contessa- Bed and Breakfast, and I loved all the recipes in the show. This Sunday the girls and I are going to make Parmesan Black Pepper Crackers, Garlic and Herb Tomatoes and Pomegranate Breakfast Soda. I am really looking forward to this meal. Here is a list of the ingredients:

Pomegranate Breakfast Soda

16 ounces pomegranate juice
16 ounces sparkling water
1/2 ounce freshly squeezed lime juice
1 tablespoon superfine sugar

Garlic and Herb Tomatoes

3 tablespoons good olive oil
2 teaspoons minced garlic (2 cloves)
2 pints cherry tomatoes or grape tomatoes
2 tablespoons chopped fresh basil, plus more for garnish
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
2 teaspoons chopped fresh thyme leaves
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Parmesan Black Pepper Crackers

1/4 pound (1 stick) unsalted butter
3 ounces grated Parmesan
1 1/4 cups all-purpose flour
1/4 teaspoon kosher salt
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon freshly ground black pepper

Homemade lasagna by our 5 year old

Angela helped me make dinner tonight. I boiled the noodles and she put the whole thing together. It's so much fun cooking with our daughters. Unfortunately, I was so eager to put it in the oven, that I forgot to take a picture of the final result.

Here she is mixing in all the cheeses,

and the spinach,

putting the noodles in the pan,

and putting the whole thing together.

It turned out delicious!

Cheesy Spinach Lasagna recipe:

9 uncooked lasagna noodles
2 cups (8 ounces) shredded mozzarella cheese, divided
1 (24-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed and well drained
1/2 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon salt
2 eggs
1 (26-ounce) jar pasta sauce

Cook pasta according to package directions; set aside.

Stir together 1 1/2 cups mozzarella cheese, ricotta cheese, and next 6 ingredients.

Spread 1/2 cup pasta sauce on bottom of an 11- x 7-inch baking dish. Layer with 3 noodles and 1/2 cup pasta sauce; top with half of cheese mixture. Repeat layers once, ending with remaining cheese mixture. Top with remaining 3 noodles and remaining 1/2 cup mozzarella  and Parmesan chesese.

Bake at 350° for 30 minutes. Let stand 5 minutes.

Meatless Recipes Archives

Meatless recipes- week 1

Meatless recipes- week 2

Meatless recipes- week 3

Meatless recipes- week 4

Meatless Friday Carnival

Meatless Recipes for Lent: Week 4

Jennifer, from S/V Mari Hal-O-Jen has an awesome recipe on Portabello Burgers. It is one of their favorite ways to cook Portabellos. Absolutely delicious! The picture says it all.

These are two of my favorite meatless recipes. I hope everyone enjoys these.

Fettuccini Alfredo with Shrimp

Ingredients:

• 1/2 cup sweet butter, melted
• 1 cup heavy cream, warmed
• 3/4 cup freshly grated Parmesan cheese
• Salt to taste
• 1/4 teaspoon freshly ground pepper
• 8 ounces Fettuccini or Angel Hair, cooked
• 3/4 pound cooked shrimp

Directions:

Mix first 5 ingredients. Pour over warm pasta. Add shrimp and toss to coat. Serve immediately.

Spinach and Dill Rice

Ingredients:

• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 tablespoon vegetable oil
• 2 tablespoons fresh dill, chopped
• 1 can tomato sauce (15 ounce)
• 1 package frozen spinach, thawed (10 ounce)
• 1/2 cup water
• Salt and pepper to taste

Directions:

In a saucepan, heat the oil and sauté the onions. Add the garlic and dill, sautéing for 2 minutes. Add the tomato sauce, bringing to a boil. Reduce heat and simmer for 10 minutes. Add the spinach and water, bringing to a boil for 1 minute, stirring. Cover and simmer on low for 15 minutes. Serve over steamed rice.

Meatless Recipes for Lent: week 3

Meatless Recipes for Lent: week 2

Meatless Recipes for Lent: week 1

Meatless recipes for Lent: week 3

Jennifer has a great post on Golden Crabs. Boy, I would love to be down there right now eating this scrumptious meal. The picture looks so yummy! Stop by S/V Mari Hal-O-Jen and let her know what you think.

Here is a great recipe from Lisa at Joyful Chaos. It's very easy and fast, with a Mexican kick to it.

Here are two of my favorite meatless recipes. The first one is very easy to make. The kids actually helped me make it tonight. Just have your handy can opener ready to go : )

Bean Enchilada Soup

1 can black beans, rinsed

1 can northern beans, rinsed

1 can red kidney beans, rinsed

1 can Basil and Garlic pasta sauce

1 can Enchilada sauce

Mix all ingredients in large stock pot. Simmer on medium heat for 20 minutes. Top with sour cream, shredded cheddar cheese and crushed tortilla chips.

Here is another quick and easy recipe:

Angel Hair Pasta with Portobellas

10 ounces angel hair pasta
5 tablespoons extra-virgin olive oil
1 large leek or two bunches scallions, chopped
4 garlic cloves, finely minced
1 (6-ounce) package sliced Portobella caps
1 tablespoon balsamic vinegar
Salt and freshly ground pepper to taste

Cook pasta cooked according to package directions. Transfer to large serving bowl; keep warm. 

  Meanwhile, heat oil in large skillet and sauté the leek for about 2 minutes until softened. Add the garlic and sauté for another 30 seconds. Add the mushrooms and sauté, stirring frequently, until the mushrooms are wilted and the liquid has evaporated. Add the balsamic vinegar, stir well, and season with salt and pepper to taste. 

Pour sauce over pasta, gently toss to combine and serve immediately.

Meatless recipes for week 1

Meatless recipes for week 2

Meatless Recipes for Lent, week 2

Here are the latest recipes submitted by our dear friends from 4Real Learning. I can't wait to try these delicious meals with my family. I'm definately expanding my cookbook. 

Here are the recipes for this week:

Kim posted a wonderfully creamy Potato Soup on her blog. I actually had some of her soup this past Friday. It was so delicious!

Andrea has submitted 3 delicious recipes, including one of my favorites from Rachel Ray.

Meredith submitted the greatest Salmon recipe. It's actually a whole meal, including a salad.

Philothea's recipe is Black Bean and Guacamole Burritos with Spanish Rice. She even has photos of the whole meal. What a beautiful place setting.

And here is my recipe for this first Friday in Lent:

Pasta and Cauliflower

1 head cauliflower, broken into small florets ½ cup olive oil 1 onion, chopped 2 cloves garlic, minced 1 teaspoon chopped fresh parsley

¼ teaspoon garlic powder
salt to taste
ground black pepper to taste
2 tablespoons grated Parmesan cheese
1-pound Ziti

Directions

1 Cook pasta in a large pot of boiling salted water until al dente.
2 Meanwhile, steam frozen cauliflower until tender. Alternatively, break cauliflower into flowerets, and steam until tender.
3 Heat olive oil in a large skillet. Add onion and sauté until golden. Add garlic, and sauté until golden brown. Stir in cauliflower and seasonings.
4 Drain pasta, and transfer to a large serving bowl. Toss with onion and cauliflower mixture, and top with cheese.