Here were are at the beginning of a new week. This week’s recipe is full of comfort food, sweet and spicy flavor and some really quick meals. I guess I haven’t felt like spending a great deal of time in the kitchen lately (: I did discover this week that chicken wings taste great with Indian influenced spicing on them!
This Week’s Recipe List:
Tandoori Style Chicken Wings with a Yogurt Sauce
Slow Cooked Bacon and Beans with Cornbread
Vegan Bean Sprout and Spinach Stir Fry
Vegetarian English Muffin Pizza with Garlic Green Beans
Vegetarian Sweet and Savory Vegetable Casserole with Sage Rosemary Dumplings
CLICK HERE for a PDF version of this shopping list
The trick to the recipe is the SWEET POTATO and the BALSAMIC VINEGAR. I added them together on a whim and am so very happy I did. There is a tart yet sweet flavor to this dish that I have never tasted in any other.
Sweet and Savory Vegetable Casserole with Rosemary Sage Dumplings
Prep. Time: 15 minutes
Cooking Time: 50 minutes
1 TB olive oil
1 onion, chopped
2 garlic cloves, minced
1 TB paprika
1 potato, chopped
3 carrots, peeled and chopped
1 (14 oz) can chopped tomatoes
1 can (14 oz) vegetable broth/stock
1 sweet potato (1 lb), peeled and chopped
1 bunch broccoli (1/2 lb), chopped
2 zucchini, chopped
1 TB balsamic vinegar
2 TB sour cream
1 cup flour
2 TB chilled butter, cubed
1/2 TB fresh sage, chopped
1/2 TB fresh rosemary, chopped
1/4 cup milk
1. Heat oil in deep skillet. Add onion and cook for 5 minutes.
2. Add garlic and paprika to skillet and cook 30 seconds. Add potato, carrot, tomato and veggie stock to pan. Bring to boil, reduce heat and cook on low for 10 minutes.
3. Add sweet potato, broccoli and zucchini and simmer for 10 minutes. Preheat oven to 400 degrees F.
4. Sift flour and pinch of salt into a medium sized bowl. Rub chilled butter into flour until it resembles breadcrumbs. Pour milk and herbs into bowl and using a knife slice into the flour and stir until in creates a dough.
5. Move dough to table surface and form into a ball. Cut into 6 equal sized pieces. Form each piece into a ball.
6. Right before you add your cooked vegetables to your casserole dish for baking mix in the balsamic vinegar and sour cream.
7. Top vegetable mixer with herb dumplings.
8. Bake casserole for 20 minutes.
I am becoming a pretty big fan of adding eggs to meals to make them a bit more filling. At the same time, I have been looking for recipes that include green veggies because they are some of the most nutrient rich foods you can eat. Check out this Broccoli Souffle from Recipe Secrets.
Prep Time: 5 minutes
Cooking Time: 50 minutes
1 pound fresh broccoli
1 large minced onion
3 large eggs
2 tablespoons butter
3 tablespoons flour
1 cup hot milk
2 ounces crumbled Roquefort cheese
1/2 teaspoon Tabasco sauce
1/2 teaspoon salt
1/2 cup dry bread crumbs
Preheat oven to 350 degrees F. Butter baking dish; dust with dry bread crumbs; set aside.
Clean broccoli, pare any tough skin from stem and cut into pieces; place in pot of salted, boiling water for 10 minutes. Drain; squeeze dry. Transfer to food processor and pulse to chop.
In skillet, melt butter; add onion; saute until soft. Stir in flour; whisk to incorporate well.
Gradually add milk. Cook until mixture thickens, stirring constantly; remove from heat.
Stir in cheese, broccoli and Tabasco sauce.
In small bowl, beat eggs with salt. Stir eggs into cooled broccoli mixture.
Transfer mixture to prepared baking dish; bake in preheated oven for 40 minutes.
So, this week I seemed to be into eating Chicken and Broccoli, but not in the same recipe. I think my favorite for the week is the Chicken Parmesan which I surprisingly made on the fly one night.
This Week’s Recipes:
VEGAN Broccoli and Cashews over Millet
Parmesan Chicken and Pasta
VEGETARIAN Green Beans, Potatoes and Eggs for Dinner
Super Simple Chicken Quesadillas
VEGETARIAN Broccoli and Potato Casserole
For a Printable PDF shopping list CLICK HERE.
Don’t forget, I haven’t included all of the seasonings in the list (I assume that some of it is already in your house). So, double check the recipes before you go to the grocery store.
I needed to use up the rest of my potatoes this week. At the same time, my husband and I are trying to eat more healthy greens. This seemed like the perfect recipe.
Broccoli and Potato Casserole
***Vegetarian Dinner Recipe***
Prep. Time: 10 minutes
Cooking Time: 40 minutes
1 pound potatoes, grated
1 1/2 pounds broccoli, cut into bite sized pieces
2 TB butter
1 1/2 cups green onions
1 TB fresh lemon juice
salt and pepper, to taste
1 cup grated cheese, cheddar, Swiss, etc.
1. Melt the butter in a frying pan over medium heat. Add the scallions and cook until softened, not brown. Set aside.
2. Blend eggs, lemon juice, salt and pepper and 1/2 cup of the cheese.
3. Combine broccoli, potatoes, green onions with egg mixture.
4. Pour in buttered baking dish. Sprinkle remaining cheese on top.
5. Bake in preheated 350Â° oven for 30 minutes, or until set and golden on top.
I am attempting to make one Vegan recipe each week. The toughest part of eating vegan for me is the fact that I am usually starving 20 minutes after I eat. The recipes that include some sort of grain seem to keep me fuller longer. So, here is one of those recipes for you.
I found it in a book I recently purchased
It is sort of a crash course for beginners on how to become a Vegan.
Broccoli and Cashews over Millet
2 cups millet
6 cups veggie stock
2 TB olive oil
2 ts mustard
1 bunch broccoli, chopped
1 onion, chopped
1/2 cup water
1/2 cashews, chopped
1 TB soy sauce
1. Cook millet in 6 cups of veggie stock in a covered pot over medium heat for 20 minutes.
2. In the meantime, heat oil in a large pan. Add the onion and let it cook for 3-5 minutes. Add the broccoli and mustard. Stir it until the veggies are evenly coated.
3. Add the water, cashews and soy sauce. Cook for 15 minutes.
4. Serve veggies over millet.
Fillets of Sole with Steamed Broccoli
About 30 minutes start to finish
4 sole fillets, 7 to 8 ounces each
2 large eggs, beaten
3 TB milk or half and half
3 TB unsalted butter, cut into pieces
Juice of 1 lemon
2 heads of broccoli
1 TB butter
salt and pepper
1. Rinse and pat fish dry, season with salt and pepper.
2. Beat the eggs with the half and half (or milk).
3. Heat a large non-stick skillet over medium heat. Add butter. When butter is melted and hot dip fish fillets into egg/milk mixture and transfer them to the skillet.
4. Cook fillets 3 to 4 minutes each side until golden brown.
While fish is cooking,
5. Steam broccoli in sauce pan (with steamer).
6. Steam for 5 minutes.
7. Transfer steamed broccoli to bowl, toss with butter. Salt and Pepper to taste.
8. When the fish is cooked, transfer to serving platter. Add lemon juice
to skillet and cook in remaining sauce. When hot, pour over fish.