Tuesday, April 30, 2013

Angel Food Cake with Lemon Cream and Berries

This is a great light dessert for spring/summer and it doesn't require too much preparation. I prepped all of the ingredients before dinner and it took less than three minutes to assemble five desserts. The original recipe calls for three containers of lemon yogurt, I only used one container because my dad hates lemon flavor, but I really wanted a light lemon flavor.

This recipe comes from Better Homes and Gardens.

-6 ounce carton lemon yogurt
-4-serving-size package instant vanilla pudding mix
-8 ounce container frozen light whipped dessert topping, thawed
-Fresh blueberries
-8- 9 inch purchased angel food cake, cubed

Mix together a half of the whipped topping with half of the pudding mix until combined, add the rest of the whipped topping, lemon yogurt and vanilla pudding mix and whisk until combined. Store in an airtight container in the refrigerator.

Fill half of a glass with cubed angel food cake.
Add blueberries and lemon cream, fill in with more angel food cake and top with additional blueberries and lemon cream.

You can leave out the blueberries if you like. 


This recipe was really good! I'm glad that I didn't add three containers of yogurt because the light lemon flavor was good, it might have been overwhelming to have more lemon. My whole family plus J. had this and some of us even went back for seconds. This does make a lot though, I have half of the angel food cake left over, so if you're not serving a lot of people, then you'll have some leftovers.

Monday, April 29, 2013

Gnocchi with Grilled Grapefruit and Asparagus

This is our 300th post on Vegetarian & Cooking! It's amazing we've had so many posts in just over a year. Check out some of our earlier posts and look for lots more in the future!

I love grilling, but usually when I think of grilled food, grapefruit, asparagus and gnocchi are not the first three things that come to mind. But I found this recipe from A Spicy Perspective that combines all three and the grill. It turns out the grill is a good way to make lots of foods. This was also a great way to get both a fruit and a vegetable into a single meal. This would also be good to impress people with because all the colors make the dish look good.

-1 grapefruit
-1 asparagus bunch
-1 box potato gnocchi
-1 Tbsp olive oil
-1 Tbsp butter
-1 Tbsp flour
-1/4 cup heavy cream
-1 cup vegetable stock
-Salt and pepper
-Chives for garnish

Cut the grapefruit into 8ths.
Slice the ends off the asparagus.
Coat both in oil and salt.
Melt the flour, butter, and cream in a pan over medium heat.
Add the vegetable stock.
We used a burner on the grill and it got pretty hot.
Remove from heat and set aside.
Cook the gnocchi according to package directions.
This took about the same amount of time to cook as the
grapefruit and asparagus did, so if you start them about
the same time they should be ready to serve together.
Grill the grapefruit for about 2-3 minutes on each side.
The asparagus takes about the same amount of time.
It was a little difficult to turn over without it
falling through the grates.

Add the gnocchi to the roux and coat.
Put everything on one plate.
Add salt, pepper, and green onions to the gnocchi.
Eat by mixing everything together in one delicious bite.

Or squeeze the grapefruit over the pasta. 

This turned out to be a pretty good combination. I thought this was going to take a long time to make, but it was probably only 20 minutes from cutting the fruit and vegetables to serving, especially since the grilling time was so short.

Sunday, April 28, 2013

Roasted Red Pepper & Feta Scones

Bread that doesn't require yeast? Sign me up! I fell in love with this recipe when I saw it on Pinterest because it was so different from everything else that I typically see. Another great thing about this recipe was that I already had most of the ingredients on hand, for me that always makes for a good recipe because I hate going to the grocery store. I served this with pasta (I know, carb overload), it would also be good served with some soup, chili or a salad.

The original recipe is from Joy the Baker.

-4 to 4 1/2 cups all-purpose flour
-1 tablespoon sugar
-1 teaspoon salt
-1 teaspoon baking soda
-4 tablespoons unsalted butter, cold and cut into cubes
-1 large egg, beaten
-1 3/4 cup buttermilk, cold
-1 cup coarsely chopped roasted red peppers*
-heaping 1/2 cup coarsely crumbled feta cheese
-1 teaspoon coarsely ground black pepper

To make roasted pepper, cut one in half and remove the seeds and membranes.
Broil until the skin is blackened. 
Place in a bowl covered with plastic for 5-10 minutes until skin is easily removable.
Remove all of the skin from the peppers and give them a rough chop.

Mix all of the dry ingredients in a large bowl, thoroughly mix in the cold butter until there are pea sized pieces of flour coated butter throughout.

Add the buttermilk and an egg.

Add the roasted red peppers and feta.

Place the loaf in an olive oil coated skillet or pie pan.
Top with black pepper.
Bake for 35-45 minutes, until the top is golden brown at 425.

I was disappointed with this recipe, but it was entirely my fault. I did not have a pie pan or a cast-iron skillet handy (that is always a problem in J.'s college kitchen) so I used his roommates wok which was oven ready... as a result my bread was too dense and it was impossible to get it cooked through in the center. I ended up slicing the bread into pieces and trimming out the uncooked dough because there was no way I could put it back in the oven without burning it, because I had already put it back in a few times.

Overall good flavor, it was a great savory bread! Just make sure to use an appropriate sized pan so your loaf is not too dense. 

Saturday, April 27, 2013

Rainbow Fruit Kabobs

Becky, J. and I ran a 5k this morning called Color Vibe. I'm sure you've seen a 5k like it, there are a lot of similar 5k's popping up all over the place. There were so many people there, but we survived.

These rainbow fruit kabobs are inspired by the colorful rainbows we became this morning. The original recipe comes from Quick Dish.

Here's some pictures from this morning:

My brother, J., me and Becky.

My brother, J and Becky.
Me and Becky.

-Red fruit: raspberries or strawberries
-Orange fruit: oranges
-Yellow fruit: pineapple or bananas
-Green fruit: kiwis or green grapes
-Blue fruit: blueberries
-Purple fruit: purple grapes or blackberries
-6 inch bamboo skewers

Slice all of the fruit and string it together ROY G BIV style.

So yummy.

It doesn't get any easier than this, buying all of the fruit was a little expensive, but this is the perfect healthy snack or appetizer.

Friday, April 26, 2013

Green Bean Casserole Grilled Cheese Sliders


This is our last post for National Grilled Cheese this month, check out the other posts here: Green Grilled Cheese, Nacho Grilled Cheese Sliders & Spicy Butternut Squash Grilled Cheese.

These grilled cheese sliders are perfect if you're craving Thanksgiving, you can serve them with a light salad of eat them alone for lunch or dinner. This recipe comes from E is for Eat.

-Big handful of fresh green beans
-1 clove garlic, minced
-2 tablespoons olive oil, divided use
-5-6 button mushrooms, sliced
-Fried onions 
-salt & pepper, to taste
-safflower oil (for frying)
-2-3 ounces brie, sliced 
-9 slider buns or dinner rolls
-1-2 tablespoons butter, room temperature

Slice the green beans as thinly as possible, I tried to use a vegetable peeler, but it didn't work, a pairing knife worked fine.

Thinly slice the mushrooms too. 

Saute the green beans in a little oil and garlic. Add salt and pepper.
Put back on a plate.
Do the same with the mushrooms. 
Open the slider buns and place a healthy slice of brie on each.

Add green beans, mushrooms and fried onions to each. 

I was salivating as I put these together.
Top each side with a healthy amount of butter and grill in a skillet.
Cover with a lid to help the cheese melt faster. 

You might lose some toppings, but don't despair! 
Filled with a lot of great toppings!

These were great little sliders, I really enjoyed the little taste of Thanksgiving. I made three for all of us and I was really surprised that I found these to be filling, but you can also serve them with some soup or a light salad. I think the brie was the perfect cheese for these sandwiches and I'm glad that I used packaged fried onions because it gave the sandwich a nice crunch.

Thursday, April 25, 2013

Blood Orange Tequila Drink with Lime

It's starting to get warm out, and summer is the perfect time for fun cocktail recipes. This one uses blood oranges and is perfect for the beach or a summer party. The blood orange gave it a really deep red color, I thought this was fun for a different orange cocktail. The original recipe comes from Food fashion and fun.

-1/2 cup Blood Orange Juice (this took us about 3 oranges)
-1/4 cup Lime Juice
-1/2 cup Tequila
-1 cup Sparkling Limeade
-Extra Blood Orange Slices for garnish

Cut the oranges. They are really a deep red on the inside.
Add the ingredients with some ice to a shaker.
Pour into a glass.
Garnish with an orange slice.
Find a good spot to enjoy your drink!

The color in this was pretty cool. If I made this again, I would use a little less lime juice, it had a pretty strong citrus taste.