Slideshow


Monday, September 30, 2013

Black Bean Sweet Potatoes


Sweet potato and cheese sounds really weird, and I thought it tasted a little weird too, but it was interesting to try. It was easy to make though for a weeknight dinner, or it could be a side to have with something else.

Ingredients:
-1 can black beans
-3 sweet potatoes
-2 tomatoes
-1/2 onion
-mozzarella/cheddar cheese
-sour cream

Saute onions for a minute until they are soft.
Add the black beans and tomato and cook for
a few more minutes.
Meanwhile, heat the sweet potatoes. I just did mine in
the microwave.
Add the black beans on top of the sweet potato.
Top with cheese and sour cream.
I thought that this maybe could have used some extra seasoning to it, maybe some red pepper or something. The cheese was pretty good on the sweet potato though, I might try this again with other combinations of toppings.

Sunday, September 29, 2013

Cake Batter & Sprinkle Bark



I made this for a friend's birthday because I needed to take it to school and some desserts just don't travel well. Very easy to make, it takes about forty-five minutes to make, but that's almost all downtime while the bark is in the freezer.

From Sweetapolita.

Now that you have a bag of cake mix open enjoy these Cake Batter Milkshakes.


Ingredients:
-6 ounces (180 grams) high quality dark or extra dark chocolate, chopped
-12 ounces (360 grams) high quality white chocolate, chopped
-1 tablespoon (15 g) white cake mix
-sprinkles of choice

Melt the dark chocolate, spread onto a prepared pan covered in parchment paper.
Freeze 20 minutes.

Melt the white chocolate, stir in the cake mix until blended.
Spread the white chocolate over the hardened dark chocolate.
Add sprinkles.

Freeze again.

Flip over to break (this was the least messy)
  
Enjoy.

I love chocolate and I thought this was fantastic because you can have as much or as little as you want. I didn't think the cake mix added to much to the dessert, but maybe I just couldn't pick-up on it. I would make this again -- especially since it's easily customizable with colors and sprinkles.

Saturday, September 28, 2013

Jalapeno Popper Dip


This was pretty easy to make, and it was something different than a normal dip. It was a little spicy with the jalapeno, but not so spicy that people wouldn't like it because of it, the jalapeno just gave it some flavor. I only added one, less than the original recipe, but it seemed like a lot after I cut it up, and one turned out to be a good amount.

This recipe comes from Simply Gourmet.

Ingredients:
-2 8-oz packages of cream cheese
-1 cup of mayonnaise
-1 jalapeno
-1 cup of shredded cheddar cheese
-1/2 cup of shredded mozzarella cheese
-1 cup of crushed crackers
-1/2 cup parmesan cheese


Chop the jalapeno into small pieces.
Add cheese.
And cream cheese and stir.
I microwaved it a bit so it was easier to stir.
Mix the cracker crumbs and Parmesan.
When you are ready to serve the dip, microwave it for
 a few minutes, until warm.
I put the cracker crumb mixture right on top. You
could then put it in the oven with some butter to make it crunchy,
but I thought it was good and simple in the microwave too.
You could serve this with a crackers or chips. I used multigrain tortilla chips, they were good with the dip. It was good to eat cold too after it cooled down.

Friday, September 27, 2013

Parmesan Baked Eggs


Today is my three year anniversary with my boyfriend J. He has been instrumental in helping with this blog since I started it almost two years ago. We are in a semi-long distance relationship right now and only get to see each other once a week, although we cook a wide variety of recipes together breakfast is the meal that we really connect over. Out of the two of us I am the more culinary inclined and breakfast is the best recipe for J. to help out with.

Happy anniversary J!

We made this recipe for breakfast recently and loved it! It comes from Pinch of Yum.

Ingredients:
-½ tablespoon butter
-½ teaspoon oil
-1 shallot, minced
-1 tablespoon fresh rosemary, minced
-½ tablespoon fresh thyme, minced
-½ teaspoon sea salt
-6 eggs
-1 tablespoon 2% milk
-freshly grated Parmesan cheese

Makes three ramekins.
Saute the shallot, rosemary and thyme in a small saucepan with butter and oil, until fragrant. 

Melt a tablespoon of butter in the bottom of each ramekin, add a small amount of milk. 

Crack two eggs into each ramekin, top with the shallot and herb mixture.

Bake 7 minutes at 375,  top with Parmesan then broil for 1 minute.
Let sit for 3-5 minutes.
Enjoy with good bread. 

Deliciousness.
The original post warned not to cook the eggs for too long and the yolks were a little done on mine, I adjusted the instructions above to reflect a better cook time than what I used. Overall I thought that this recipe was incredible, I really enjoyed it. The shallots, rosemary and thyme went together really well. The flavors blended really well with the eggs and Parmesan. This is a recipe that I will make again.

Thursday, September 26, 2013

Caramel Apple Puppy Chow



This is the 450th post at Vegetarian & Cooking! check out the Milestones tab above for other milestones. 

This sounded like the best idea ever, so I had to make it. I love caramel apple anything, and puppy chow seemed like a good way to make it into an easy to eat snack. This made so much (and I would definitely start eating it and not be able to stop), so I brought it into work, everyone in my office liked it too.

I found this recipe on Your Cup of Cake.

Ingredients:
-8 C. Apple Rice Chex Cereal
-7 Milky Way Bars (I used 12 mini)
-1/2 C. butter
-12 caramel cubes
-3/4 C. powdered sugar
-3 Tbsp. cocoa powder

Cut the Milky way's into small pieces. I saved some
for the top.
Melt the butter, caramel and candy.
Mix the Chex and the melted chocolate caramel in a big bowl.
Empty the mixture into a bag with the powdered sugar and
cocoa powder into a ziploc bag and shake it up.
Empty onto a cookie sheet to cool.
I added more powdered sugar because it was sticking together.


Apple Chex Cereal was a little hard to find, they didn't have it at the first store I went to, but they had it at the second. The apple flavor was a little strong for some people, but I thought it was pretty good.

Wednesday, September 25, 2013

Eggplant Parmesan Sandwich



I am a fan of Food Network and if you haven't yet checked out the Sandwich King on Sunday mornings you really should! Even though most of the sandwiches aren't vegetarian, I always get a good idea for a recipe that I can adapt the sandwich into and there are some really great vegetarian sandwiches as well. This sandwich was already vegetarian, but we made some adaptations to our tastes.

Other Sandwich Wednesday Recipes: Egg Breakfast WrapRoasted Vegetable Sandwich with Zesty White Bean Spread, and Peanut Butter Chocolate Chip Apple Sandwich

Adapted from Food Network's Deconstructed Eggplant Parmesan Sandwich.

Ingredients: 

Eggplant
-Salt
-1 large eggplant, peeled and sliced into 1/2-inch rounds (you'll need at least 8 rounds)
-Freshly cracked black pepper
-2 cups all-purpose flour, for dredging
-4 large eggs, beaten
-3 cups panko breadcrumbs
-1 cup freshly grated Parmesan
-A pinch of cayenne 
-Vegetable oil, for frying

Sandwich Build
-Knotted Kaiser Rolls
-Mozzarella Cheese
-Cooked ditalini pasta, or other small pasta
-Marinara Sauce
Slice the eggplant, then sprinkle liberally with salt to soak out the excess moisture.
Leave in a colander for 15 to 20 minutes.
When they're done, dry the pieces off with a paper towel.
Set up your frying station. Flour, eggs, the panko breadcrumb mixed with parmesan and cayenne.
To make dip each into the flour to coat, into the egg and then into the breadcrumbs.
Fry in a hot pan until golden brown, drain the finished one on a plate covered in paper towels. 

To build the sandwich, stack two pieces of eggplant, top with mozzarella and bake until the cheese is melted.
Then add the diatlini pasta with sauce and the top bun. 

Ready to eat!

This sandwich was delicious, it lived up to all expectation. J. told me that he was going to have seconds before he ever finished the first sandwich. The pasta on the sandwich was my favorite part, this would be a great way to mix up leftovers. I think it would be even better with a little garlic butter spread onto both buns before they were toasted. Overall though I was very happy with this recipe.

Tuesday, September 24, 2013

Jalapeno Poppers with Goat Cheese



Wonton wrappers are one of my favorite ingredients since they are so versatile. This recipe originally called for cream cheese, but I think goat cheese is the better ingredient to use, it really accents the cheesiness of the jalapeno poppers.

Other wanton wrapper recipes: Alfredo & Vegetable Lasagna "Cupcakes", Potstickers with Radish Salad and Healthy Mozzarella Sticks.

Adapted from Key Ingredient.

Ingredients: 
-15 refrigerated square wonton wrappers
-1 5-ounce package goat cheese
-1 jalapenos, seeds and ribs removed, finely chopped
-1/4 cup shredded cheddar cheese
-Vegetable oil for frying
-Coarse salt

Mix together the goat cheese, jalapeno and cheddar cheese in a small bowl.

Place on teaspoon of filling into the center of each wonton wrapper.

Fold in half, sealing the inside edges with water (this will make the wrapper stick to itself).
Make sure there are no air bubbles.

Fry in hot oil until golden brown.

These were delicious. I think the goat cheese was the perfect compliment to the jalapeno. There was just the right amount of heat, I like it spicy, but I thought it was a good amount of heat, nothing overwhelming. These would be a good appetizer for a party.

Monday, September 23, 2013

Spinach Pinwheels


These didn't turn out to be as pretty as I thought they would, but I think pinwheels are fun and they still tasted good. I halved the original recipe, and this still made a lot of food, it was something easy to make for a group.

I got the recipe here.

Ingredinets:
-1 (10 ounce) packages frozen chopped spinach (thaw and dry)
-4 ounces cream cheese
-1/4 cup mayonnaise
-1/4 cup sour cream
-1/2 envelope ranch dip mix
-2 green onions
-4 10-inch flour tortillas

Mix all of the ingredients.
Spread on a tortilla.
Roll (and refrigerate) and cut into bite sized pieces.

The recipe said to wrap them, then chill them for a few hours before cutting them, but I skipped this step. I think if I would have done that they would have stayed together and had a more clean cut.