Cooking Vegetarian Meals

Have you been wanting to include more vegetarian options into your family meals?  Cooking vegetarian meals is a healthy way to eat, but you don't have to be a vegetarian to enjoy tasty vegetarian meals.  Even including one vegetarian meal once a week can improve the health of your family's meals.  And the great part is that they don't even have to know that what they are eating does not have any meat.

Here is a recipe that contains no meat at all, but no-one need ever know.  It looks and tastes like the 'meat' version.  Even my son, who seems to be 'allergic' to vegetables eats this dish heartily and even recommends it to his friends.

You will agree that most people love Italian food.  This vegetarian dish is a take-off of Italian cannelloni, but without the meat.  It does not even contain spinach, which most vegetarian pasta dishes contain, to 'put-off' the most vegetable-hating crowd. 

Vegetable Cannelloni

“Meat” Sauce:

1 large can mixed beans

3 cloves garlic

2 stalks celery

2 medium onions

3 large carrots

Process all above ingredients in food processor until smooth.  Transfer to a large pot.  Add:

¾ jar spaghetti sauce

½ cup water

¼ cup soy sauce

Pepper to taste

Simmer above in covered pot for approximately 45 minutes.

For Cannelloni Filling:

¼ large container of cottage cheese

¼ cup grated cheddar cheese

1 large carrot, grated

1 medium onion, grated

¼ cup bread crumbs

1 TBSP. vegetable oil

1 egg, beaten

1 tsp. garlic powder

1 tsp. pepper

Parmesan Cheese in shaker

1 pkg. oven-ready cannelloni noodles

Preheat oven to 350 degrees F. Heat oil in skillet over medium heat.  Add carrot and onion and sauté until tender.  In medium bowl combine remaining ingredients.  Add hot carrot mixture to bowl gradually (so egg doesn’t cook.)  Stir together thoroughly.

Spread a layer of “meat” mixture on bottom of 13” X 9” lasagne pan.  Using your hands, stuff uncooked cannelloni noodles with cheese mixture.  Place stuffed cannelloni on top of “meat” mixture in pan.  Ladle more “meat” mixture over top of stuffed cannelloni, covering completely.  Sprinkle Parmesan cheese over top.  Cover tightly with tin foil and bake for 50-60 minutes.

Tip:  You can use the same 'meat sauce' to make lasagna!

If you would like more options for vegetarian dishes, try "Eating Vegetarian", available at:  http://www.amazon.com/dp/B007DY26Q2

The New Cupcake Trend & Orange Cupcake Recipe

If you haven’t heard, there is a new trend in the dessert market—cupcakes.  And who doesn’t love those sweet yummy cupcake concoctions?  They are sweet treats of the day for the most discerning sweet eater, and they come in so many flavors and variations.  Of course, you can stick to the traditional vanilla or chocolate cupcake if you like, but today’s market hosts a plethora of new unique cupcake recipes.

Although cupcakes have been around for a long time, their originals are controversial.  Some say that cupcakes came about when people started baking cakes in little teacups.  These little teacup cakes didn’t take as long to bake and cooled faster.  Some believe that cupcakes were named because the ingredients were measured in cups—one cup of sugar, 2 cups of flour, etc.  But however the cupcake came about, these sweet treats have made their way into our hearts.

Cupcakes have become increasingly popular in recent times.  You see them popping up at all types of events and occasions, such as weddings (in lieu of the traditional tiered wedding cake), at baby showers, at event openings, and even at sports gatherings (like at Super Bowl parties or hockey events).  No-one can resist these great tasting little cakes, and they can be made to suit any occasion.

Cupcakes can be themed around any event, with the ingredients or with their decorations.  For instance, a vegetarian gathering can feature cupcakes made with totally vegetarian or vegan friendly ingredients.  Some cupcake recipes include unlikely ingredients such as zucchini, carrots, beets, wheat grain or other healthy components.   Cupcakes can also be made to be vegan friendly without using eggs or milk products.  And the great thing is, these vegetarian or vegan cupcakes can be just as satisfying and tasty as any other cupcake.

Although their name may suggest that cupcakes are served at mainly feminine functions, today’s cupcakes are also served at many ‘manly’ events.  These cupcakes are typically centered around a sports theme, but can be made to suit a bachelor party as well.  Men like sweet desserts just as much as ladies, and these little cakes are easy to eat.

Part of the fun of cupcakes is the way they are decorated.  Of course, you can traditionally have the simple swirl of cake icing on top, but today’s cupcakes can also be elaborately decorated to suit many themes.  Some decorations set off the ingredients, like a strawberry cupcake may have sliced strawberries on top, while a mocha cupcake may be decorated with candied coffee beans.  Other decorative features are often included on the cupcake toppings to enhance their decorative appeal.  Chocolate shavings, shredded coconut, fresh fruit, candied fruit, raisins, marzipan shapes, or glace cherries are all common cupcake toppings.  Cupcakes can be filled with creams or jams, they can have several layers of toppings each with a different flavor aspect, or they can be topped with just a simple glaze or dusted with icing sugar.

You can find cupcakes at pretty much every bakery today, but there are bakeries devoted solely to cupcakes too.  At these specialty shops, you will find unique and exotic flavored cupcakes, as well as the traditional ones.

Many people like to experiment and bake their own cupcakes at home.  Here is a cupcake recipe you may enjoy:

Orange Cupcakes

3 cups flour

1 TBSP. baking powder

½ tsp. salt

1 cup butter

2 cups sugar

4 eggs

Zest of 1 orange, finely grated

¾ cup milk

¼ cup fresh squeezed orange juice

Frosting:

1 8oz. pkg. cream cheese

4 TBSP. butter

¾ cup confectioner’s sugar

1 TBSP. milk

1 tsp. vanilla

1 TBSP. candied orange, cut in slivers

Preheat over to 350° F.  Line 24 muffin cups with paper liners and set aside.  In a large bowl, whisk together flour baking powder and salt.  In another bowl, beat until fluffy the butter and sugar.  Add eggs one at a time into butter mixture, mixing well after each addition.  Add in orange zest.  Mix milk and orange juice together in a measuring cup.  Alternate adding flour mixture and milk mixture into the butter mixture, adding a third at a time.  Beat until just combined (do not over mix), scraping down the sides of the bowl as needed.  Fill muffin liners with ¼ cup of the batter.  Bake until cupcakes are golden and spring back when pressed slightly.  Let cupcakes cool before icing. Makes about 24 cupcakes.

To make frosting:  Beat cream cheese, butter and sugar together in a bowl until smooth.  Add in milk and vanilla and beat again.  Fold in candied orange slivers.  Spoon frosting on top of cupcakes and swirl into a pleasing decoration.

For more yummy cupcake recipes, try this cupcake recipe book:  The Big Book of Yummy Cupcake Recipes.  Available at:  http://www.amazon.com/dp/B007AUJATA

Jerk Sauce Recipe

If you like spicy food, and especially like the Island tastes from Jamaica, you will enjoy this jerk sauce recipe.  You can use jerk sauce when cooking chicken or pork and it is especially good when barbequing.  This is a basic recipe that provides the basic flavor of jerk, but you will need to add hot peppers for the spicyness you want.  Add scotch bonnet peppers, habanero peppers, or country peppers at your own discretion and according to how hot you want it.  But remember, a little scotch bonnet pepper goes a long way, so becareful when you add it.  You can chop the peppers up really fine, add a whole pepper to the sauce, or grind a couple up in a blender or food processor.  Set your mouth on fire and enjoy the tingle!

Jerk Sauce

2 onions, diced
2 TBSP/ olive oil

In a saucepan, cook the onions in the oil until softened.

 Combine:
3 TBSP ground allspice
3 TBSP dried thyme
4 TBSP cayenne pepper
2 TBSP ground black pepper
4 TBSP sage
2 TBSP nutmeg
2 TBSP cinnamon
4 TBSP seasoned salt
1 head of garlic, peeled and chopped garlic
4 TBSP sugar
3/4 cup soy sauce
1 1/2 cup vinegar
1 1/2 cup water
1/2 cup water

2 TBSP flour

Add all the rest of the ingredients to the onions in the saucepan.  Bring to a soft boil and  simmer together until thickened, aproximately 5-10 minutes.

This is a great condiment for pork, chicken, fish, or goat.

  Makes about 6-7 cups  

For more hot sauce recipes, try "Zing's Hot Sauce Recipes" available at: http://www.amazon.com/dp/B0061P4GOO

Or if you are interested in some great recipes for your summer cooking, try "Smokin' Hot Barbeque Recipes" available at:  http://www.amazon.com/dp/B007L5HN2U

Picky Eater Recipe - Yummy Chicken Roll-Ups

It is always a challenge to feed a picky eater in your household. And if you have more than one picky eater, you have a greater challenge to keep everyone happy. 

The problem with picky eaters is not just what they will eat, but you have to think about keeping them healthy as well.  Most picky eaters have issues with vegetables (at least some of them).  As the cook in your home, it is up to you to prepare meals that are both satisfying and healthy.  Often you need help in finding new tasty recipes that the picky eaters in your household will eat, and that are nutritious as well.

Here is a recipe for Yummy Chicken Roll-Ups that you can serve to your picky eaters:

Yummy Chicken Roll-Ups

6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness

12 slices ham

6 processed cheese slices

Salt and pepper

2 eggs, beaten

14 saltine crackers, finely crushed (about 2/3 cup)

3 TBSP.butter, melted

Heatoven to 350 degrees

F. Place

chicken, top-sides down, on cutting board.  Sprinkle with salt and pepper, then cover with ham and cheese. Starting at one short end of each, roll up tightly. Secure with wooden toothpicks.  Dip chicken in beaten eggs, then roll in cracker crumbs until evenly coated on all sides. Place in baking dish sprayed with cooking spray; drizzle with butter. Bake 40 min. or until chicken is done. Remove and discard toothpicks before serving.

Crush the Crackers easily in a food processor, or place crackers in a plastic bag and roll with a rolling pin.

Tip:  When serving to picky eaters, serve with a dipping sauce, honey or ketchup.

If you want more recipes and help to serve your picky eaters, you may want to try this new ebook:

Available at:  http://www.amazon.com/dp/B007FFJPMW

Barbeque Recipes for Summer Cooking

Summer is coming and with it those warm, sunny days we all love.  And don't we all love to be outside while the sun shines!  That is the best time for a barbeque, don't you think?  The heat in the house is just too much for cooking.  That is when we all love the barbeque best.  And the barbeque can really add to the flavor palate, with its smokey and charred flavorings.

Read the article below on Barbeque... then here is a great EASY barbeque recipe to try...

Honey-Mustard B-B-Q Chicken

4 skinless, boneless chicken breasts

1/3 cup Dijon mustard

¼ cup honey

2 TBSP. Caesar salad dressing

1 tsp. b-b-q steak sauce

In a medium bowl, mix together the mustard, honey, salad dressing and barbeque sauce.  Dip each chicken breast in the sauce to coat.  (Reserve a small amount of sauce for basting.)  Preheat your barbeque grill to medium heat. 

Lightly oil your barbeque grill to prevent the chicken from sticking.  Place coated chicken breasts on grill over indirect heat and cook for 18-20 minutes, turning occasionally, until desired doneness is achieved and juices run clear, basting occasionally with the sauce.  Watch carefully to prevent burning.

(Recipe taken from the Smokin’ Hot Barbeque Recipes cookbook by Dee Phillps.  You can get this cookbook from Kindle at: 

http://www.amazon.com/dp/B007L5HN2U

When not increase your barbeque menus with the recipes from that cookbook!)






Look for more great recipes and cookbooks in upcoming posts!  ... including more cupcake recipes!