Vegetarian Cinco De Mayo

One of my favorite items to get at an Mexican restaurant is Chili Rellenos. The problem is more often then not, they are fried, flatten and no longer resemble a pepper in anyway. In lue of Cinco De Mayo, today's recipe is a stuffed chili rellenos that happens to be meatfree. Though  my husband is no longer a vegetarian, we do try to eat two to three meat free meals a week.

This recipe uses Tempeh, for those of you unfamiliar with Tempeh, it is a soy product that is made by controlled fermentation which binds the soybeans into a firm cake. Just like all other forms of  soy, it is mild or nearly tasteless, so is a great starting point for any meal.

We eat Mexican fairly often, it happens to be my husbands favorite, so whenever possible I try to make healthier versions of the dishes we both love oh so much. To cut calories and  bulk up the protein, I added a cup of cannellini beans. I would typically use Black Beans but had the cannellini beans on hand so thought I would give it a shot. These peppers pack all of the flavor with half the calories and lots of veggies.


Stuffed Chili Relleno
1 pkg of Tempeh(chopped in bite sizes)
1 c of Cannellini Beans
1/2 onion (chopped)
4 Poblano Peppers
1 c of frozen corn
2 cloves of garlic (finely chopped)
1 tomato (chopped)
2 1/2 c of Vegetable Broth 
1/4 c of freshly grated cheddar
1/4 c of freshly grated monterey jack
Handful of fresh chopped Cilantro (optional)
Taco Seasoning
2 tsp Chili Powder
1 1/2 tsp Paprika
1/2 tsp sea Salt
1/2 tsp ground Cumin
1/2 tsp Oregano
Dash of Cayenne Pepper (or two if you like it spicy)
Pinch of freshly ground pepper


Pre-heat oven to 400 f. Slice your chili down the middle, remove the seeds and place on a cookie sheet. Put in the oven for about 5 minutes, flip and cook on the other side. The chili should retain it's shape, begin to blister yet firm to the touch.

In the meantime, heat a large skillet over medium heat, spray with olive oil or make one turn around the pan. Place chopped tempeh in the pan, cook for about 2 minutes on each side. Just until golden brown, add garlic and stir often, cook until fragrant. Then add beans, onion, tomatoes, seasoning and veggie broth. Cook for about 20 minutes until the liquid is gone and the flavors have melded together.

Fill each pepper with stuffing mix, do not over fill so that it is spilling out, sprinkle with chopped cilantro. Top with cheese and return to the oven for about 3 to 4 minutes until the cheese is bubbling and golden brown. We paired our Chili Rellenos with my version of Spanish Rice, if you would like that recipe as well, email or a leave a comment.

Happy Cinco De Mayo everyone!

Easter Breakfast Ideas

With Easter fast approaching and family arriving for the weekend. I thought I would share with you two recipes I recently tried. For those of you who want to prepare breakfast the night before the cinnamon rolls are a perfect choice. I was so impressed with how great they turned out. Plus, I didn't use any sugar! Instead, I used agave and cinnamon and honestly, they were just as good. I think next time I might try to use jam for the filling instead of cinnamon and sugar for a nice twist.

The second recipe for today is French Toast Waffles, yep that's right. This inspiration is from Bobby Flay, I recently caught his new show Brunch @ Bobby's and he made French Toast Waffles, that I just had to try. No need for a lot of prep or time, these are simple and easy to make, top with some good maple syrup and fresh berries and you are good to go.

For those of you who don't know me, I am not a baker. I do not do well with exact measurements and long waits, so baking has never been my strong suit but once in awhile I'm in the mood for a sweet treat, so I pull out the measuring cups. This happened to me a few Saturday mornings ago and I decided Cinnamon Rolls was the perfect fit. Though no Cinnamon Roll is diet friendly, whenever possible I try adapt my recipes to make a lighter version. So here you go my take on the ever loved favorite, the sticky Cinnamon Roll.

CINNAMON ROLLS
1 cup milk (heated)

1/4 cup warm water (110 degrees F.)

1 teaspoon maple extract
1/4 cup butter, room temperature
2 eggs, room temperature and beaten

1/2 teaspoon salt

1/4 cup Blue Agave
1 1/2 Tablespoons ground cinnamon (Or More)
5 cups bread flour
3 teaspoons instant active dry yeast

Pre-Heat oven to 350 Degrees F

In a small bowl or measuring cup put the water and yeast together. The water should be at 110 degrees, if you have a candy thermometer great. If not I microwaved it for about 1 minute, before adding the yeast. Do not stir the yeast. After about five minute the yeast should start bubbling or foaming, this is how you know the yeast is good.

In a large bowl or stand mixer, combine water, eggs, milk, salt maple extract and beat together. Once combined begin adding the flour, one cup at a time. Using a dough hook mix until the mixture is combined and begins to form a ball.

Lightly flour your working surface, turn the dough out and knead until stretchy and soft, approximately 15 minutes. Cover the bowl with plastic wrap and let rise, should almost double in size. After dough has risen, roll and stretch the dough into a rectangle.

Cover with melted butter, then layer generously with blue agave and then cinnamon, covering the entire surface. (If you would like to add brown sugar this is the time to do it, nuts or raisins would be perfect as well), Roll the dough into a log or long roll. Using a greased or floured knife, cut off slices about 1 to 1 1/2 inches thick.

Grease a cake pan and place roll in the center and the rest around the roll. I didn't have a cake pan and baked mine on a regular sheet pan. Bake in the oven at 350 degrees F for about 15 to 20 minutes. Do not over bake, if the rolls begin to brown quickly, cover with a lid or tinfoil for the remainder of baking.

Simple Frosting Options:
Vanilla Frosting:
In a medium bowl, add 2 cups of powdered sugar, 1 tablespoon of melted better and 1 teaspoon of pure vanilla extract. Then stir in enough milk or water to reach consistency you like.

Since I was being mindful of my calories, I simply drizzled a mixture of Blue Agave (few tablespoons) and Vanilla Stevia liquid drops (few drops) over the top of the hot Cinnamon Rolls.

This was my first attempt to make Cinnamon Rolls, I did change the amount of butter and sugar but still achieved the sweet treat I was craving. Though, they turned out delicious, they could have looked better. Here is a tip for all those first timers out there, roll the log as tight as possible. Rolling the log too lightly will result in the centers popping up, which is what I achieved but thankfully they taste all the same.

FRENCH TOAST WAFFLES

4 Slices of Texas Toast

4 Eggs

1/2 Cup Milk

1/2 teaspoon vanilla

1/4 teaspoon ground cinnamon

1 Waffle Iron

I typically use Challah or Brioche bread but any good sturdy bread will do. My mom had Texas toast on hand so that was the winner this time. If the bread is not already sliced, slice into thick slices about 1 inch.

Turn on the waffle iron, medium to high heat. In a medium mixing bowl whisk together the eggs, milk, vanilla and cinnamon. Submerge bread slices into the egg mixture, until every ounce of the bread is covered. Place each soaked piece of bread aside in a small casserole dish. Repeat until every piece of toast is covered. Pour any remaining egg mixture over the top of your saturated toast. Once the waffle iron is hot, place the toast in the waffle iron and close. Cook until golden brown on each side. Serve with maple syrup and fresh berries.

This recipe serves four, add 2 pieces of bread, 2 eggs and 1/4 of milk for every additional person. This was a great break from normal pancakes and was so easy, I'm sure we will be trying this one again. I hope everyone enjoys their Easter and spends some good quality time with family.

Pumpkin Ravioli

With swimsuit season fast approaching I'm definitely looking for tasty low calorie options of my favorite meals. As the pasta lover that I am there is no way I cannot have pasta at least once a week, so I came up with this quick ravioli recipe that is not only a breeze in the kitchen but also easy on the waistline.

Wonton Wrappers are a great way to make easy, fast pasta dishes. They are found in your local grocery store, are very reasonable in price and only have 160 calories for 8 wrappers. I purchase them whenever they go on sale and throw them in the freezer until I need them.

Tonight's recipe  has a total of 313 calories per serving and is full of protein. This is a great option for a meat free, vegetarian based meal. To keep the sodium down and the flavor amazing I have used organic pumpkin pie filling and dried beans not canned. I know dried beans can sometimes seem like a time consuming option but it really isn't. Here is a great tip to help get you in and out of the kitchen. Cook the whole the bag of beans at one time (follow the instructions on the bag) after they are cooked, cooled and dried portion them out into 1 cup freezer bags and place in the freezer. That way they are just as easy as grabbing a can but are so much better for you and offer much more flavor.
 

Pumpkin Ravioli
1 Package of Wonton Wrappers
1/2 Cup of Ricotta Cheese
2 Cups of Pumpkin Pie Filling 
1/2 Cup of  Cannellini Beans
1 Garlic Clove
Salt & Pepper to taste


Preheat oven to 250 degrees, since the ravioli cook in batches placing them in the oven in between will keep everything warm until they are ready to be served.  Place all filling ingredients (minus seasonings) into a food processor or blender. Mix until completely smooth, season with salt and pepper to taste. Fill a small bowl with water and place a damp paper towel over the open wonton wrappers. I prefer to work as an assembly line, placing numerous wonton wrappers on the working surface, putting a small spoon full of filling into the center of each wrapper and then wetting all corners of the wrapper . Fold the wrapper in half, sealing the filling inside. Set aside on a sprayed/oiled cooking sheet. After you have made the desired amount of ravioli place in the fridge for 5 to 10 minutes. You can skip this step but I find the ravioli stick together (do not open while cooking) if they have rested in the fridge first.

While the ravioli rest in the fridge, bring your water to a boil. Season the water with salt and cook 5 to 8 ravioli at a time, cooking 4 to 6 minutes until they float to the top. Make sure you do not over crowd the pot. Once the raviolis are ready to be removed us a large slotted spoon and gently remove ravioli. Place the cooked ravioli on your baking sheet and pop into the warmed oven.

While your ravioli is cooking start your sauce. I would usually pair this with a browned butter sauce but since this is a waistline friendly meal I have created a lighter option.

Balsamic Sauce
1/2 Cup of Chicken or Vegetable Broth
1/4 Cup of Balsamic Vinegar

Pour balsamic vinegar in a sauce pan, on medium to high heat and cook sauce until it begins to thicken. You must continually whisk sauce as you do not want it to burn. Once the sauce has reduced (almost in half) begin to add your broth, add the broth a little at a time until you reach the desired taste and consistence. If you prefer a thicker sauce you could always thicken with cornstarch.

For those of you wanting the Brown Butter Sauce here you go:
Brown Butter Sauce
3/4 Cup of Butter
1/4 tsp of Sea Salt
1/4 tsp of Freshly Ground Black Pepper

In a large, heavy sauce pan over medium heat. Add butter and cook until the butter starts to brown, approximately 3 minutes. Season with salt and pepper.

Once all the ravioli are cooked, plate the ravioli and drizzle the desired amount of sauce.
Optional - Finish with a drizzle of very good extra virgin olive oil and a sprinkle of Pecorino cheese.
Since there are only two of us in my house, I usually freeze half my ravioli for another quick meal when I'm in a pinch for time. Instead of making another batch of ravioli, this time I made tortellini so the hubby doesn't feel he is getting the same meal next week. 

Hope everyone has a great week. I would love to hear your comments about the recipes, please feel free to post comments and or questions.

Repurposed Meals

It's was not only a crazy busy week but also grocery week which means repurposing leftovers and quick, simple meals with anything I can find in the fridge. One of my favorite things to do is cook up a few chicken breast, portion them out and freeze them individually. This is perfect way to incorporate lean protein easily into my lunch or even a lazy night dinner. This week we had a variety of dinners, from tofu to corned beef so when Wednesday rolled around I wanted something simple and quick. To the freezer I went, defrosted two flat bread doughs, if you haven't tried my flat bread pizza please check it out and two chicken breast.

As former vegetarians we have chosen to eat only organic meat. I realize organic can be much more expensive but even if you set aside the numerous benefits such as no antibiotics, all chickens are raised to maturity and allowed to roam free, the taste alone will bring you back time and time again. The flavor of organic meat has so much more depth and deliciousness.

Simple Chicken Breast
3 to 4 Medium Size Organic Chicken Breast (skinless)
1 cup of Chicken or Vegetable Broth
1 tbs of Thyme
2 tbs of Oregano
1 tbs of Olive Oil
1 clove of Garlic (smashed)
Salt and Pepper to taste



In a small to medium size pan heat up your olive oil and garlic, your temperature should be a low to medium as you do not want to burn the garlic. Keep garlic whole but broken because we are just infusing the olive oil with the garlic. After a about 2 minutes pull the garlic out, turn up the heat and place the chicken into the hot pan. Sear the chicken for about 3 to 4 minutes until you see a nice golden brown color add 1/2 the chicken broth into the pan and turn the heat to a low medium and simmer for another 3 to 4 minutes. Until the chicken is cooked 1/2 way through and all the broth has evaporated. Then turn up the heat and flip the chicken and repeat the same steps, sear and add broth. When I am cooking this chicken for my freezer meals, I prefer to have the chicken a bit pink that way after I have re-heated the chicken I am left with a juice piece of meat. 

So tonight I made a Zesty Chicken side salad to go with my pizza.
For the dressing, I used
2 tbs of Greek plain Yogurt
2 tbs of Fire Roasted Salsa
1 tbs of White Vinegar
Juice of 1 fresh lime
This is a great fresh salad dressing minus the oil and calories.

For tonight's pizza I used a ladle full of my simple tomato sauce, 1/2 cup of mozzarella, 1 to 2 ounces of goat cheese and 2 handfuls of arugula. I prefer to grill my flat bread first with a spritz of olive oil. After grilling on both sides I add all my toppings minus the arugula and bake at 350 until cheese has melted. Then finish the cooking process by broiling it for 1 to 3 minutes depending on how hot your broiler is, just until cheese has become golden brown. Finally, topping the entire pizza with fresh, peppery arugula.

This is one of my favorite combination's, though I prefer a ricotta base this is a great substitution when in a pinch. Enjoy your weekend. Feel free to leave any comments, I would love to hear feedback.

Easy Entertaining

Having people over doesn't have to be stressful. My sister and her boyfriend were coming over for dinner last Saturday night, so what better to prepare than Penne alla Vodka. Here is an easy dinner that has a nice presentation and a wonderful wow factor. Well, technically I made Rigatoni alla Vodka because that is the pasta I always have on hand but either way this is a dish everyone is sure to enjoy.



VODKA SAUCE

1 quart Simple Tomato Sauce
1 cup vodka
1/2 cup heavy cream
1/2 cup grated Parmigiano-Reggiano
1 pound of Pasta
16 oz Pancetta (chopped into small cubes)

In a large deep pan or pot simmer your tomato sauce and vodka over low heat for about 20 minutes, the mixture should reduce by 1/4. Add cream and simmer until heated through. Add your Parmesan into the sauce mixture, stir so that the cheese is melted and well blended. While the tomato and vodka sauce reduces, start browning your Pancetta. Add your chopped Pancetta to a hot medium size skillet, reduce to a low to medium heat. Cook the Pancetta until browned and crispy about 10 to 12 minutes.

After you add the cream to your sauce, its time to start your water for the pasta. Bring your water to a boil, add salt and then add your pasta. Your pasta should take about 7 to 9 minutes to cook. Cook pasta until al dente, tender but still firm. Drain your pasta and then transfer to the finished sauce, toss and coat.

Just in case you do not have a simple tomato sauce, here is a quick and easy recipe.
Simple Tomato Sauce 
2 tbsp virgin olive oil
1 small onion
2 cloves garlic
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
a few shakes of oregano
Sea salt and freshly ground black pepper


Throw all the ingredients into a food processor and puree. In a large pot add your tomato sauce, bring to a boil and then turn the heat down to a simmer, simmer uncovered for at least an hour. I usually make two batches at a time and then freeze 1/2 so the next time a recipe calls for tomato sauce I have it on had. Once you've had the real thing, jar or canned sauce just won't do.

Pour your sauce and pasta into a large serving bowl, sprinkle with Pancetta. Since I knew not everyone was a fan of Pancetta, I didn't sprinkle it over the entire pasta and had a separate bowl with the remainder. I wish I had a few more pictures to show you but this was such an amazing dish I just couldn't wait to give it a try. 

Ciao

Chickpea Soup

This week I have had a sick husband at home! For me the best comfort when your sick is Mom but when you just can't go to Mom's house and let her take care of you the next best is homemade Chicken Noodle Soup. My husband, a former Vegetarian, is not a fan of chicken and won't eat regular Chicken Noodle Soup. So I have to get creative and create new versions of this comforting, classic soup.

Though very similar to my Twisted Chicken Soup this soup is a vegetarian based recipe and has a unique protein. Both soups start with the same basic veggie mix or mirepoix. Mirepoix is a combination of onions, carrots and celery.This is a great base for many stocks, soups, stews and sauces. The twist on this soup is that I used Chickpeas for the protein. Chickpeas are fantastic and easy to prepare. They are full of protein and high in fiber. A great way to replace meat in just about any dish.


Chickpeas Veggie Soup 
1 12 ounce can of Chickpeas drained
1 tbsp of Smokey Paprika
1 tsp of Red Chili Powder
1 tsp of Cayenne Pepper
4 cups of Veggie Stock or Broth (or Chicken but then the recipe is not Vegetarian)
2 to 3 cloves of Garlic (chopped)
2 to 3 Celery Stalks (chopped)
2 to 3 Carrots (peeled and chopped)
2 Roma Tomatoes (Roughly chopped) 
1/2 teaspoon of Bay leaves ( or if whole Bay Leaves 2)
2 to 3 Fresh Basil leaves (chopped) 
2 tsp Italian Parsley (chopped)
Salt and Pepper to taste
1 package of your favorite pasta (this time I used Rigatoni)

In a large pan or grill pan, start your Chickpeas. Spray the pan lightly with olive oil or cooking spray, after the pan is hot pour the Chickpeas in. Sprinkle with Cayenne Pepper, Chili Powder, Smokey Paprika and salt and pepper. Let roast for about 2 to 3 minutes (until you start to see color) then flip and roast on the other side. Meantime start cooking your meripoix, garlic and bay leaves in a large stock pot on medium to low heat. Once onions start to become translucent and celery/carrots become soft add tomatoes and roast for another two to three minutes. Then add your  stock and simmer for 10 to 15 minutes. The longer the soup simmers the better it tastes. Start your water to cook the pasta 4 to 5 minutes before  serving. Follow directions on pasta package or bring your water to a boil, add salt and then pasta, cook until al dente about 4 to 6 minutes depending on the pasta. I like to compose my soup in each bowl so I can control the ratio of protein, broth and pasta.

Typically I would recommend egg noodles for this type of recipe but being Vegetarian Soup, I decided to opt for small rigatoni noodles. Sprinkle with freshly chopped parsley and enjoy. I added a few chunks of mozzarella to finish it off (but that was a husband request and of course optional).

Counting down the days to Spring!

Comfort Food on a Cold Day

Happy Weekend Everyone, it has been way too long since I last checked in. A crazy few weeks for me but  no complaints here, my mother-in-law always says "Don't wish your days away" so I try to enjoy every day no matter what is going on. I have made a lot of quick, easy meals this past week and I thought I would share with everyone my Polenta Casserole. Since moving to Chicago from the sunny West Coast, I have enjoyed the type of foods that bring you warmth and comfort so much more. My love for soups, stews and casseroles is on a completely different level now that it is below zero outside. After working 10 + hours you just don't always want to spend two hours in the kitchen. Well, my polenta casserole offers you all the depth of hours of cooking in half the time.

Polenta! If you have never tried it you must. Polenta is quick and easy and can be served in so many different ways. My favorite kind is Bob's Red Mill, they are dedicated to making all natural foods, using the traditional way of stone grinding. They have many different products; I love their 7 Grain Hot Cereal as well as the vast selection of flours and mixes. 

This dish could also be called Polenta Veggie Lasagna as I layer the polenta, cheese and veggies similar to a lasagna. The polenta offers depth and creaminess you wouldn't get with noodles. This is why it is a perfect meal for a cold, windy Chicago day. 

Polenta Veggie Casserole 

2 Cups of Corn Grits (Polenta)
1 package of Soft Tofu

3 or 4 Zucchini (medium)

1 1/2 c of Ricotta Cheese 

1 c of Parmesan 

1/2 c of Mozzarella 

1/4 Onion 

2 to 3 cloves of Garlic 

2 tbsp Basil 

1 tbsp Oregano 

1 tbsp Italian Seasoning 

Salt and Pepper

1 tbsp of Olive Oil

Pre-heat Oven to 425
Start your polenta first, in a large deep pan or pot ( I use my cast iron pot, which I then cook the entire casserole in) bring 6 cups of water to a boil. Once the water is boiling add 1 tsp of salt, if you add the salt before the water is boiling it will take longer to boil. Meantime grate your Parmesan cheese and chop your veggies. Add 2 cups of polenta to your water and reduce heat. The Polenta will take about 30 min, stir frequently, your mixture should become very thick. Spread the polenta out onto a large cutting board and let rest.

Pour the olive oil in a pre-heated deep pan, you can use the same pan that you cooked the polenta in but have a large bowl ready to transfer the veggie mixture. Saute the onion and garlic a few minutes until fragrant, add your tofu, stir slightly and then add veggies, Italian seasoning and salt and pepper to taste. Cook for about 4 to 5 minutes, you want the veggies to be al dente as the veggies will continue to cook in the oven. In a separate bowl mix your cheeses, basil and oregano  (leave 1/2 cup of Parmesan out for the top of the casserole).

Cut or shape your polenta, I use the lid of my casserole dish but you could easily free hand it. You will need two polenta sheets, similar in size. Carefully place the polenta in the bottom of the casserole dish, then 1/2 of the cheese mix, then 1/2 of the the veggies and repeat. Sprinkle the remainder of the cheese on top and any remaining polenta bits.Cook in the oven for 20 to 30 minutes until slightly browned on top.

Stay warm!