Southwest Stuffed Portobello Mushrooms

Yum yum yum. Instead of nachos, I decided to stuff some portobello sliders. Good choice all around. This was nicely paired with tortilla chips, salsa, guacamole, and sour cream on the side. The "innards" of each slider was also nice on tortilla chips or would be good on them with cheese as nachos or in burritos. Maybe in a breakfast burrito tomorrow morning? Yes please.

Southwest Stuffed Portobello Mushrooms

(Recipe based off of this)

"Innards"

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

1/2 red bell pepper (or any color; chopped)

3/4 can black beans

1/2 can kernel corn

1 medium tomato (chopped)

1 medium onion (chopped)

4-5 collard green leaves (chopped)

1 avocado (chopped)

2 tsp cumin

1 tsp chili powder

1 clove garlic

1 tsp lemon or lime juice

1 tbsp cilantro (I love the taste of it!)

2-3 slices of cheese or shredded cheese (about 1-2 cups)

6 portobello sliders or portobello caps (washed) -- I used the sliders

Directions

1. Preheat oven to 350ºF

2. Brush portobello sliders with olive oil and put into oven on cookie sheet for 5 minutes.

3. Take portobellos out but, keep oven on.

4. Sauté garlic, lemon/lime juice, and spices with olive oil until fragrant

5. Add onions and peppers until tender

6. Add greens until wilted.

7. Add the rest of the vegetables (avocado, tomato, beans, and corn) and sauté until nice and warm

8. Spoon mixture into portobello mushroom caps and top with cheese.

9. Put into oven for about another 10 minutes.

10. Take out and enjoy. 

**Serve with rice or simply guacamole, salsa, tortilla chips, and sour cream.. and leftover mixture! 

Almond Banana Berry Smoothie

Yet another smoothie from yours truly. This one was very similar to some others but, it was tasty nonetheless.

Almond Banana Berry Smoothie

Prep Time: 2 minutes

Cook Time: 0 minutes

Blend Time: 2 minutes

Total Time: 4 minutes

Ingredients

1 banana (split into 3 parts)

1/4 cup raspberries

1/4 blueberries

1 cup original almond milk

4 icecubes for thickness and coldness

Directions

1. Add ingredients to food processor or blender.

2. Blend.

3. Enjoy.

Eggplant Parmesan (with a side of spaghetti)

My sister absolutely loves this dish and we had leftover eggplant so I figured: why not? And why not was right! This was cheesy, delicious, and the perfect meal for tonight. It wasn't too hard either..

Eggplant Parmesan

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour and 20 minutes

Ingredients

1 medium size eggplant (sliced)

2 cups garlic breadcrumbs

3 eggs (mixed with 1 tbsp water)

1 cup flour

3 tbsp olive oil (for pan)

Choice of sauce (I made a simple homemade tomato sauce  and added it with some vodka sauce)

1 bag of pizza cheese shredded (or any blend of mozzarella, romano,..)

1/4 cup parmesan cheese

Directions

1. Preheat oven to 400ºF

2. In 3 bowls, separate flour, eggs and breadcrumbs.

3. Take sliced eggplant and one by one dip them in the flour then egg mixture then breadcrumbs to coat

4. When all are covered and ready, add olive oil to pan and pan fry them until golden brown. Then flip.

5. When all are done, grease pan and add layer of tomato sauce.

6. Add half of the breaded and fried eggplant to sauce

7. Top that layer with sauce and cheese

8. Top the cheese layer with a layer of eggplant again.

9. Repeat Step #7 and #8 until all eggplant, cheese, and tomato sauce are gone. (Make sure the top is cheese.)

10. Put in oven and bake for about 25-30 minutes (or until slightly brown)

11. Remove from oven and allow to cool for about 10 minutes before eating.

12. Enjoy.

**Note: Spaghetti is a good side dish for this and only takes about 10-15 minutes.

Simple Tomato Sauce

I made this easily and quickly for the Eggplant Parmesan. It was tasty! (I apologize for no picture)

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Ingredients
1 can petite diced tomatoes
1/2 red pepper (diced)
1 medium yellow onion (diced)
1 cloves garlic (chopped)
2 tsp oregano (chopped)
2 tsp basil (chopped)
1 tsp crushed red pepper
1/8- 1/4 cup tomato paste
salt to taste
pepper to taste

Directions
1. Add onions and peppers to pan with olive oil, garlic, and crushed red pepper to sauté until tender.
2. Add diced tomatoes until bubbling.
3. Remove from heat and add all to food processor/blender
4. Blend until smooth
5. Put back in pan with herbs and tomato paste.
6. Mix until smooth and warmed
7. Enjoy

Triple Berry Smoothie

I promise that more actual meals will come soon! I just have been trying to eat up leftovers and haven't had time to make food. But, here's another smoothie to tickle your fancy.

Triple Berry Smoothie

It's vegan too!

Prep Time: 2 minutes

Cook Time: 0 minutes

Blend Time: 2 minutes

Total Time: 4 minutes

Ingredients

1/4 cup blueberries (washed)

4 strawberries

1/4 cup raspberries (washed)

1 cup original almond milk

4-5 icecubes for thickness and coldness

Directions

1. Add ingredients to blender or food processor

2. Blend.

3. Enjoy.

Pineapple Berry Smoothie

Again with the smoothies... what a great lunch! Here's an easy one that gives a new flavor to the palette.

Pineapple Berry Smoothie

Vegan!

Prep Time: 2 minutes

Cook Time: 0 minutes

Blend Time: 2 minutes

Total Time: 4 minutes

Ingredients

4-5 strawberries

1/4 cup raspberries

1/4 cup pineapple chunks

1 cup original almond milk or vanilla soy milk (or a mix)

3-4 icecubes for thickness and coldness

Directions

1. Add ingredients to blender or food processor.

2. Blend.

3. Enjoy.

Vegetarian Sushi with Vegetable Tempura

Nom nom nom! What an amazing meal. Although time consuming, this meal was very much worth every minute of the work. The sushi rice was delicious with the nori and vegetables to devour with while the tempura was flavorful and crisp. The edamame was a nice touch and quite easy (Hint: just steam the frozen ones).

Sushi

Prep Time: 1 hour

Cook Time: 0 minutes

"Put Together" Time: 15 minutes

Total Time: 1 hour and 15 minutes

Ingredients

4 cups sushi rice (Follow recipe here: LEAVE TIME FOR THIS!)

1/2 cucumber sliced thinly 

1 carrot sliced thinly

1/2 - 1 avocado sliced thinly

Or any vegetable of choice

4 sheets of Nori

Directions

1. Lay out Nori with rougher side up.

2. Add sushi rice (enough to cover the entire sheet, but leaving a little bit of space on each side)

3. Add fillings to center

4. Roll carefully and tightly, making sure the seal is being made (if you have a mat, this helps too!)

** Watching videos on rolling sushi helped me a lot too!

5. Cut with serrated knife to make pieces

6. Serve with wasabi, pickled ginger, and soy sauce.

Vegetable Tempura

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Ingredients

1 box Kikkoman tempura batter mix (I only had to use half)

**This batter mix will require about 3/4 cup cold water and a bowl of ice

2 cups vegetable oil

a wok/deep fryer/deep and wide pan

vegetables of choice (cut into bite size pieces)-- I used eggplant, zucchini, broccoli, onion, and peppers.

**Make broccoli! It's delicious.

Directions

1. Make batter by mixing water and mix in bowl

2. Heat oil in pan until bubbling

3. One by one, cover the vegetables with batter and put them in (only allowing about 5 at a time in the pan).

4. When golden brown, take out and/or flip

5. When all are done, enjoy!

It's nom time!

Cinnamon Puff Muffins

I wanted to try making more baked goods and muffins seemed like a good idea because I can have them for lunch, breakfast, and maybe even dinner. These ones are nice too because they aren't too much in terms of flavor but that cinnamon top does wonders.

Cinnamon Puff Muffins

((I found this recipe in The King Arthur Flour Baker's Companion: The All Purpose Baking Cookbook on page 67)

(Makes about 12 muffins)

Prep Time: 5 minutes

Cook Time: 25 minutes

After Time: 2 minutes

Total Time: 32 minutes

Ingredients

For Muffins:

3 cups unbleached all purpose flour

1 cup sugar

2 1/2 tsp baking powder

1 1/4 tsp nutmeg (ground)

3/4 tsp salt

2 large eggs

1 2/4 cups milk

5 1/2 tbsp butter (melted

For Topping:

1/4 cup sugar

1/2 tsp ground cinnamon

4 tbsp butter (melted)

Directions

1. Preheat oven to 350ºF

2. In a mixing bowl, whisk together the flour, sugar, baking powder, nutmeg, and salt.

3. Make a well in the center of the dry ingredients

4. In another bowl, beat egg, milk, and melted butter together

5. Add wet mixture into the well of the flour mixture

6. Stir just until evenly moistened (batter may be lumpy).

7. Lightly grease muffin cups

8. Fill cups about 3/4 full

9. Bake for 20-25 minutes

10. While muffins are baking: combine sugar and cinnamon n a small bowl

11. Melt butter in separate bowl

12. When muffins come out, let them cool enough to pick them up.

13. Dip tops of muffins into melted butter then immediately into cinnamon sugar mixture until coated.

14. Enjoy!

Chocolate Coffee Smoothie

The dinner I made last night was not all that great... but my dessert was! It was quick, simple, but tasty.

Chocolate Coffee Smoothie

Prep Time: 2 minutes

Cook Time: 0 minutes

Blend Time: 2 minutes

Total Time: 4 minutes

Ingredients

1/2 cup chocolate almond milk
1/2 cup coffee
4 ice cubes for thickness and coldness
2 tbsp vanilla yogurt
2 tbsp chocolate syrup (made by melting a 1.4oz dark chocolate bar with 3-4 tbsp half & half)

Directions
1. Add ingredients to blender or food processor
2. Blend.
3. Enjoy

Pan-Fried Breaded Eggplant with Spinach Tomato "Sauce"

I was deciding whether I wanted more of a breakfast meal or more of a lunch meal; I decided more of a lunch meal. After just purchasing eggplant and still having some spinach to use up, I decided to make a pan-fried "eggplant parm."

Pan-Fried Breaded Eggplant with Spinach Tomato "Sauce"

Very easy but, very good.. especially with the added touch of a spicy Italian bagel from a local bakery.

(This only makes one serving.)

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Pan-Fried Breaded Eggplant

Ingredients

3 slices eggplant

1/4 cup garlic breadcrumbs

1 egg (mixed with 1 tbsp water)

1/4 cup all purpose flour

2-3 slices mozzarella cheese

1-2 tbsp parmesan cheese

salt to taste

pepper to taste

Directions

1. Put 1/4 cup flour, 1 egg (w/ water), and garlic breadcrumbs in bowls (all separate)

2. Dip one slice at a time in the flour then egg then breadcrumbs.

3. Put slices on heated olive-oil covered frying pan.

4. Fry each side until browned (about 2 minutes each side).

5. Top with mozzarella and parmesan, put stove top on simmer, and cover until melted.

6. Enjoy.

Spinach Tomato "Sauce"

Ingredients

1/2 tomato (sliced into small chunks)

1/4 onion (chopped)

4-5 spinach leaves (chopped)

4 fresh basil leaves (chopped)

4 fresh oregano leaves (chopped)

1-2 tbsp leftover aioli (My recipe here)

1/8-1/4 tsp dried parsley (chopped)

Directions

1. Heat olive oil in frying pan.

2. Add tomato, onion, and spinach.

3. Sauté until spinach is wilted and onion is tender

4. Add aioli and herbs

5. Mix together.

6. Enjoy.

To Combine...

1. Add eggplant to dish

2. Either top with sauce or put on side

3. Add toasted Spicy Italian (or any flavor) bagel

4. Make sure you get the sauce, eggplant, and bagel in each bite.

5. Enjoy

Veggie-Fruit Smoothie

I was so hungry after work and needed a quick and filling "meal" to tide me over until late. It was a very thrown together smoothie but, turned out delicious!

Veggie-Fruit Smoothie

Nom nom nom.

Prep Time: 2 minutes

Cook Time: 0 minutes

Blend Time: 2 minutes

Total Time: 4 minutes

Ingredients

1 banana (cut into 3 parts)

5-6 strawberries

1 cup chocolate almond milk

4-5 spinach leaves

1-2 tbsp peanut butter (crunchy or smooth)

3-4 ice cubes for thickness and coldness

Directions

1. Add ingredients to blender or food processor.

2. Choose a button- Have fun with this step! (aka blend)

3. Enjoy.

Peanut-Coconut Curry with Miso Greens

This was a remarkably easy and quick meal... which was great for a very hungry me. My friend came over and thoroughly enjoyed it as well. It has a very distinct peanut taste and the miso greens pair nicely with or simply on the side. Maybe I'll have to have those leftover macaroons too..... Also please note that this was one of my own recipes as well so the measurements are approximate.

Peanut-Coconut Curry with Miso Greens

Don't forget the rice... but regardless, a tasty end-of-the-day delight.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

(For both)

Peanut-Coconut Curry

Ingredients

1/2 bell pepper (chopped)

1/4 red onion (chopped)

3 small potatoes (boiled ahead of time)

1/8 bag of matchstick carrots

10 leaves of kale (any variety, chopped- *Don't forget to separate the leaves from the stems or it will take way longer to cook and be uneven*)

1 cup baby shrimp (cooked and shelled)

1/2 clove garlic

1.5 cans of coconut milk (14 oz. each)

3 heaping spoonfuls of peanut butter (about 1/4 cup)

1 tsp curry powder

1 tsp cumin

1/2 - 1 tbsp crushed red pepper

1/4 cup tamari or soy sauce

salt to taste

pepper to taste

Directions

1. Add olive oil to pan and sauté garlic until fragrant

2. When fragrant, add onion, pepper, and carrots.

3. Allow to soften.

4. Add kale and saute until all leaves are wilted.

5. In another pan add coconut milk, peanut butter, soy sauce, and spices.

6. Mix sauce thoroughly until adding potatoes and vegetable mixture.

7. Add shrimp and cover.

8. Allow to simmer for about 5 minutes.

9. Enjoy

Miso Greens

An easy side dish to a meal.

Ingredients

8-10 leaves of kale (any variety, chopped-*Don't forget to separate the leaves from the stems or it will take way longer to cook and be uneven*)

1 tbsp miso paste

Soy sauce or tamari to taste 

Directions

1. Add olive oil and miso paste to pan. Wait until fragrant.

2. Add kale and cover.

3. Stir occasionally with spatula but, continue to sauté until all leaves are wilted.

4. Enjoy

Choco-Peanut Banana-Berry Smoothie

It took longer to figure out what to call this smoothie than to actually make it... what an easy and yummy lunch. Full of protein, fruit, and tastiness.

Choco Peanut Banana-Berry Smoothie

Mmmm... protein.

Prep Time: 2 minutes

Cook Time: 0 minutes

Blend Time: 2 minutes

Total Time: 4 minutes

Ingredients

1 banana (cut into 3 parts)

4-5 strawberries

1/2 cup- 1 cup chocolate almond milk

1-2 tbsp peanut butter ( I love tasting it so I put more.)

4-5 ice cubes for thickness and coldness

Directions

1. Add ingredients to blender or food processor.

2. Blend

3. Enjoy

Coconut Macaroons

I had egg whites leftover after only using the yolks in the aioli that I decided to make these macaroons. They turned out quite nicely too!

Coconut Macaroons

Very coconut-y and very tasty.

(Recipe found on one of my favorite blogs: http://www.closetcooking.com/2010/12/coconut-macaroons.html)

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

3 egg whites

1 tsp vanilla extract

3/4 cup sugar

3 cups shredded coconut (mine was organic)

Dark chocolate (optional)

Directions

1. Preheat oven to 350ºF

2. Mix the egg whites, vanilla, sugar, and coconut in a bowl.

3. Spoon the batter (or use hands like I do) onto a parchment paper lined baking pan. (About 1.5-2 tbsp batter per person

3. Bake in oven until lightly golden brown (about 10-15 minutes)
4. Let cool for 20 minutes
5. Optional: While cooling, melt the chocolate and dip macaroons in chocolate or drizzle on macaroons. (I tried a few like this but, the plain are so good too!)

What a lazy dinner! But, I was able to use the aioli. I had some Wegman's frozen Portobello Mushroom Burgers to cook on stove-top and Marie's coleslaw dressing and... there we go!

Quick Coleslaw

Super speedy but, still yummy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Total Time: 5 minutes

Ingredients

Small cabbage (chopped)

1/2 bag matchstick carrots

handful chives (chopped)

3/4-1 bottle Marie's coleslaw dressing

1. Add all ingredients to bowl

2. Add dressing

3. Mix until all cabbage is thoroughly covered.

Aioli

My sister really likes this dressing and I figured, for such a low-key dinner, I would make it. I decided to be quite lazy today for dinner so this was one of my splurges.

Aioli

An easy garlic-mayonaisse for sandwiches, vegetables, or burgers.

(Recipe found: http://www.easy-french-food.com/aioli-recipe.html)

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Ingredients

1 clove garlic

2 pinches salt

2 egg yolks

1 tbsp lemon juice

1/2 cup olive oil
1/2 cup vegetable oil

Directions
1. Put garlic and salt into a bowl and grind it into a paste.
2. Whisk yolks and lemon juice to garlic mixture until combined
3. Start to add olive oil slowly whisking the whole time. (You can go a bit faster as you go but, the slower, the better.) Then add vegetable oil the same way.
4. Refrigerate.

Vegan Banana-Berry Smoothie

For lunch today, I realized that I had had a lot of dairy and gluten in my breakfast so I wanted something filling but without both (although I did have a small piece of banana bread). I, therefore, made this delicious smoothie. What a nice treat!

Vegan Banana-Berry Smoothie

It's like dessert... but worthy enough for a meal!

Prep Time: 2 minutes

Cook Time: 0 minutes

Blend Time: 2 minutes

Total Time: 4 minutes

Ingredients

1 banana (sliced in 3 parts)

1/4 cup raspberries

4-5 strawberries (cut)

1 cup vanilla soy milk

4-5 ice cubes

Directions

1. Add all ingredients into blender

2. Blend

3. Enjoy

Tortellini with Roasted Eggplant and Homemade Tomato Puree

With leftover eggplant to cook and old tomatoes to use up, I decided to incorporate these two into dinner tonight. It ended up being a good meal and from a recipe that came pretty much from my head. Again, because of that, most of the measurements are approximate.

Tortellini with Roasted Eggplant and Homemade Tomato Puree

A yummy way to use up old tomatoes (and new ones) while tasting a combination of fresh herbs, cheese, and eggplant along with them each bite.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients

1 9oz container of five-cheese tortellini (or any kind as desired)

1.5-2 cups tomatoes (chopped- old or new)

1 clove garlic (chopped)

3/4 tbsp fresh basil (chopped)

3/4 tbsp fresh oregano (chopped)

1/4 cup olive oil (half will be used for eggplant, half for tomato puree)

2/3 eggplant (cut into 1x1 cubes)

salt to taste

pepper to taste

Directions

(I separated each part for easier comprehension but, I cooked them all at the same time.)

Tortellini

1. Bring 3 quarts of water to boil. 

2. Add tortellini.

3. After 5-10 minutes, strain and enjoy.

Homemade Tomato Puree

1. Preheat oven to 325º 

2. Add chopped tomatoes into oven-safe glass dish

3. Add 1/8 cup olive oil, garlic, basil, oregano, a dash of salt, a dash of pepper, and any other desired spices.

4. Mix until covered.

5. Insert bowl into preheated oven.

6. When tomatoes are wrinkly and/or soft, take the bowl out (about 30 minutes)

7. Pour contents into blender or food processor.

8. Blend briefly (about 30 seconds).

Roasted Eggplant

1. Preheat oven to 375º (You can do it at 325º if you want to do puree and eggplant at the same time. But, this will make the eggplant take about 25 minutes. That's what I did.)

2. Put all cut eggplant in another bowl with 1/8 cup olive oil, a dash of salt, and a dash of pepper.

3. Mix until covered.

4. Add eggplant to a parchment paper covered cookie sheet.

5. Insert sheet into oven for about 15-20 minutes. (Don't forget to move around eggplant occasionally with slotted spatula so it does not burn.)

6. Turn off oven and take out eggplant.

To Combine... 

1. Add tortellini into serving dish.

2. Pour tomato puree over.

3. Add eggplant.

4. Mix and add salt/pepper as desired.

5. Serve and enjoy

Udon Noodle Stir-Fry

I thought I made too much at first but, when my sister came home to eat this it was clear that for the two of us it was the perfect amount. We also ended up having some left over brown rice that was a nice base to put the noodle dish on. This was a very tasty and relatively easy meal using a made-up recipe, therefore all the measurements are all approximations.

Udon-Noodle Stir Fry (on rice)

Very filling but, delicious way to cook udon noodles.

Prep Time:  15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients

1/4 red onion

1 clove garlic (chopped)

1 handful snowpeas

1 can StirFry Vegetables

1 5.49oz can coconut milk

4 tbsp soy sauce

2 tbsp bottled peanut sauce (You could use any other sauce though to mix in)

1 tsp ground ginger

1/3 eggplant (sliced in small pieces)

1 leaf mustard greens

1 leaf collard greens

1 tsp crushed red pepper (optional)

Crumbled tofu (any desired amount, optional)

Handful udon noodles (about an inch in diameter when held with thumb and index finger)

Sugar to taste (about 1 tsp)

Salt to taste (about 1 tsp)

Pepper to taste (about 1 tsp)

Lime zest (optional)

Cashews to garnish (optional)

Directions

1. Boil about 1 quart water.

2. Insert udon noodles and cover. Let Cook on medium heat for 10-20 minutes

3. While noodles are cooking, add olive oil/vegetable oil to big pan or wok.

4. Add clove of chopped garlic and sauté until fragrant

5. Add chopped onions, snowpeas, and greens.

6. When onions and greens seem tender, add cut eggplant.

7. Cover and let cook for about 2 minutes. 

8. Add tofu, other vegetables, ginger, and crushed red pepper.

9. Sauté until all are tender.

10. Add coconut milk, soy sauce, bottled sauce, and lime zest (in that order).

11. Cover and allow all vegetables to absorb sauce. (Don't worry that there is extra sauce, the noodles will soak it up when added.)

12. When udon noodles are tender, strain, and add to vegetables and sauce.)

13. Cover and simmer until ready to eat. Add cashews to garnish and enjoy over rice or alone.

Salad

I was going to make a more intricate dinner tonight but, decided instead to make a very large salad and have it with a fresh bagel. So I understand that everyone knows how to make a salad and whatnot, as my friend kindly said "There are many recipes out there for salads!" I figured, why not?

Veggie-Filled Salad (and bagel on side)

A quick, easy, and absolutely delicious dinner; It was done far too quickly....

Prep Time: 5 minutes

Cook Time: 0 minutes

"Put together" Time: 5 minutes

Total Time: Priceless 10 minutes

Ingredients

1/2 cup spring mix

1/2 cup romaine (cut)

1 tbsp broccoli sprouts

1 tbsp edamame (shelled)

2-3 baby bella mushrooms (sliced)

1 tbsp kernel corn (canned works fine)

1-2 tbsp garbanzo beans (canned works fine)

3-4 baby carrots (sliced)

2 baby roma tomatoes (sliced)

1/4 cup grated mozzarella (or any cheese)

1 tbsp roasted, salted pumpkin seeds

1-2 tbsp dressing of choice ( I chose Caesar)

meat of choice (optional-- I decided to add a warm MorningStar Chik Patty)

On the side I had a fresh warm wheat sesame bagel  from a local bakery. I added about a tbsp of butter to it.  

Directions

1. Wash all vegetables (esp. lettuce, tomatoes, carrots, and sprouts)

2. Layer as desired (generally lettuce is on the bottom...)

3. Add dressing.

4. Enjoy.

Banana Bread

Stale bread and old bananas... sensing a theme. This is a great way to use up old bananas and honestly, sometimes it's nice to let them sit so you can make this!

Banana Bread

What a delicious start to a day!

(I found this recipe in The King Arthur Flour Baker's Companion: The All Purpose Baking Cookbook on page 80)

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 1/2 hours

Ingredients

2 large eggs

1 cup sugar

1/3 cup vegetable oil ( I think I may have only used 1/4 cup.)

2-3 very ripe bananas (I used 3.)

2 tsps vanilla extract

1 tsp baking soda

1 tsp baking powder

1 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

2 2/3 cups unbleached all-purpose flour (I used a little over 2 cups.)

1 cup yogurt, buttermilk, or sour cream (I used sour cream.)

1 cup walnuts (optional)

Directions

1. Preheat the oven to 350ºF

2. In a medium-size bowl, beat together the eggs, sugar, and oil.

3. Blend in the mashed banana and vanilla

4. Whisk together then sift the baking soda, baking powder, salt, cinnamon, nutmeg, and flour.

5. Add above dry mixture to banana mixture.

6. Mix thoroughly then stir in the yogurt/sour cream/buttermilk until combined

7. Pour batter in a greased and floured 9 x 5 loaf pan (I used a glass pan and only greased it. It was fine.)

8. Bake the bread for about an hour, until a toothpick comes out clean.

9. Note- if it begins to brown too quickly, tent it with aluminum foil after 40 minutes.

(Brown is not bad though! Mine turned out slightly over browned.. but it's still tasty.)

Bread Pudding

I noticed that in my kitchen I had some very stale semolina bread left. Instead of throwing it out or attempting to slice it to make french toast, I decided to make a family favorite... bread pudding. What a great way to eat stale bread and it was so tasty!

Bread Pudding

A tasty breakfast, dessert, or midnight snack!

(I found this recipe online here: http://allrecipes.com/Recipe/bread-pudding-ii/Detail.aspx but made it in a smaller quantity.)

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Ingredients

3 slices of day old bread

1 tbsp butter (melted)

1/4 cup raisins (optional  but tasty)

2 eggs, beaten

1 cup milk (I used 1/2 cup milk and 1/2 cup half and half- it made it much creamier.)

1/4 cup and 2 tbsps white sugar

1/2 tsp ground cinnamon

1/2 tsp vanilla extract

Directions

1. Preheat oven to 350ºF.

2. Break or cut bread into small pieces.

3. Put pieces in an 8 inch baking pan (I used a circle one but a square one works too)

4. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.

5. In a mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed.

6. Pour over bread and lightly push down with fork until bread is covered and soaking up mixture.

4. Bake in oven for 45 minutes, or until the top springs back when lightly tapped.

Very enjoyable dessert.... even my sister was happy I made it! 

Tilapia Wrap with Side Salad

After pan-frying tilapia for the first time for dinner the night before, I decided to use the leftovers and make a form of wrap with them. We had many veggies and ingredients that I could play with so, I decided to try it out. What a tasty meal! The wine added made such a difference and the sauteed vegetables along with the mild tilapia and mozzarella tasted so good! I wanted another one after it was done. Then I added a small salad on the side to get some more greens on my plate. It was a nice touch and very refreshing.

Tilapia Wrap with Side Salad

Tortillas filled with tilapia, cheese, sauteed vegetables, and spices and served with a side salad; what a light but delicious dinner.

Servings: Makes 1 serving

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients

2-3 baby bella mushrooms (sliced)

1/2 onion (chopped)

1/2 clove garlic (chopped)

1/2 tsp parsley (to garnish)

1 tbsp red wine

1 leaf of mustard greens

1 tortilla (warmed)

butter for the pan

1 tilapia fillet (pan-fried: recipe below)

salad fixings (optional)

Directions

1. Heat the pan over low heat

2. Coat the surface of pan with a thin layer of butter

3. Add garlic and saute until fragrant

4. Add the onion, mushrooms, and mustard greens until tender and slightly brown, about 3 minutes

5. Add red wine and saute until fragrant

6. Turn off heat 

7. Warm tortilla (in microwave or stove top)

8. Warm tilapia (in microwave or stove top)

9. Put all sauteed vegetables and tilapia in tortilla.

10. Add mozzarella cheese and parsley (to garnish)

11. Wrap up.

Pan Fried Tilapia

Easy and quick way to cook tilapia ( a nice mild white fish)

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients

1/2 tsp oregano

1/2 tsp basil

1/2 tsp garlic powder

(or any mix of herbs)

1/2 cup flour

2 tilapia fillets

Oil for pan

Lime or Lemon juice (optional)

Parsley to garnish (optional)

Directions

1. Make sure tilapia is very dry (pat dry if necessary)

2. Add herbs of choice and flour into a plastic ziplock bag 

3. Insert one fillet at a time into bag and shake around to coat fully

4. Heat oil in pan

5. Add floured/herbed fillet to pan and fry until flaky/tender.

6. Repeat for second fillet.

7. Garnish with lime or lemon juice and parsley (optional)

Introduction

This summer I am finally able to take more time to do some things that make me happy and focus more on myself. Because of this, I decided I wanted to make a blog to document the journey and discovery of new foods and new delights.

When I was a kid, my mom had me cook with her. It started out teaching me small things to make (like salad) and then moved on to bigger things. Then I was able to enjoy it on my own and discover more things. As I grew up, I noticed that cooking and/or baking became a relaxing task for me. It put me into a state of bliss and also allowed me to focus my mind on one thing thus, making me happier and more at ease. From this, I decided to continue to try out new things (some from recipes and some from my head).

Most of the things I make are vegetarian. I have been a vegetarian for about five years. Up until recently, I was very strict about this. But, because of health benefits and dietary needs, I started eating more fish. I still remain very strict on meat but, fish is my one "free pass." I cook it very rarely but, I do use it occasionally in my dishes.

With most of my cooking, I use at least some form of recipe. I either simply use it as a base for my own dish or I strictly follow it (if I am cooking said thing for the first time). Of course if I use any recipes that are not my own, I will be sure to mention them in this blog so that you, the reader, are able to find them quickly and easily.

Let the NOMing to begin... and don't forget the fresh herbs!