13 March 2017 Vegetarian Chili Stuffed Red Bell Peppers

Vegetarian Chili Stuffed Red Bell Peppers

March 13, 2017 By

I’m still on my mission to try to stick to vegetarian dishes on #MeatlessMonday and since I’d make a double batch of my Vegetarian Black Bean and Butternut Squash Chili a month ago and it was calling my name from the freezer, I decided to use that delicious concoction in a stuffed pepper dish.

Since I defrosted about 3 cups of chili, I used the remaining two cups for a southwestern lasagna and I’ll share that with you next week.

These stuffed peppers are fab as a take to work lunch as they’re really simple to microwave from the office kitchen. They’re also great paired with a salad dressed with some tasty, zesty dressing (perhaps my Easy Greek Vinaigrette) for a light dinner.

Ingredients:

  • 1 large red bell pepper (if green or yellow peppers are cheaper, go for them)
  • 1 cup brown or white rice, cooked
  • 1 cup grated Cheddar cheese, plus 2 reserved tablespoons
  • 1 cup vegetarian chili (could be store-bought_

Directions:

  1. Preheat oven to 350 degrees.
  2. Remove the pepper stem and cut the pepper in half lengthwise. Remove any seeds and extra membrane from the inside of each half.
  3. Place each pepper halves, cut side down, in a baking dish and cook in the oven for 20 minutes. Allow to cool for a few minutes so the pepper is cool enough to handle.
  4. In a large bowl, combine the rice, the cup of cheese and the chili.
  5. Spoon the chili mixture inside each bell pepper half and return to the baking dish. Top each pepper half with a tablespoon of cheese and bake for 20 minutes.

Serve with a side salad. Yields 2 servings.

 

Vegetarian Chili Stuffed Red Bell Peppers
Serves 2
These stuffed peppers are fab as a take to work lunch as they’re really simple to microwave from the office kitchen. They’re also great paired with a salad dressed with some tasty, zesty dressing (perhaps my Easy Greek Vinaigrette) for a light dinner.
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Prep Time
15 min
Total Time
1 hr
Prep Time
15 min
Total Time
1 hr
Ingredients
  1. • 1 large red bell pepper (if green or yellow peppers are cheaper, go for them)
  2. • 1 cup brown or white rice, cooked
  3. • 1 cup grated Cheddar cheese, plus 2 reserved tablespoons
  4. • 1 cup vegetarian chili (could be store-bought)
Instructions
  1. 1. Preheat oven to 350 degrees.
  2. 2. Remove the pepper stem and cut the pepper in half lengthwise. Remove any seeds and extra membrane from the inside of each half.
  3. 3. Place each pepper halves, cut side down, in a baking dish and cook in the oven for 20 minutes. Allow to cool for a few minutes so the pepper is cool enough to handle.
  4. 4. In a large bowl, combine the rice, the cup of cheese and the chili.
  5. 5. Spoon the chili mixture inside each bell pepper half and return to the baking dish. Top each pepper half with a tablespoon of cheese and bake for 20 minutes.
Notes
  1. Serves 2.
Food & Wine Chickie Insider https://www.foodandwinechickie.com/
Cheers,

Veronique

Filed Under: American, Appetizers, Cheese, Entrees, Mexican, Starters, Vegetables, Vegetarian Tagged With: , , ,
23 January 2017 Vegetarian Black Bean and Butternut Squash Chili

Vegetarian Black Bean and Butternut Squash Chili

January 23, 2017 By

Chili CookingWhile winter’s been mild here so far in New Jersey, I’m still craving hearty, comforting food. In my continued effort to ‘prep Sunday – eat throughout the week’, this week, I’ve made a meatless chili that was uber satisfying and can be used in various ways during the week. I used it as dip for chips during the football game and topped a baked sweet potato with it for lunch (see photos).

This chili can be made in the slow cooker too – just throw all the ingredients in the crockpot (except for the toppings) and cook on low for 4-5 hours.

Ingredients:

  • 2 Tbsp. olive oil
  • 1 medium Spanish onion, chopped
  • 1 red bell pepper, cored and diced
  • 4 cloves garlic, minced
  • 1 butternut squash, peeled and cut into small cubes
  • ½ tsp. each salt and pepper
  • 2 Tbsp. chili powder
  • 1 tsp. ground cumin
  • ½ tsp. cayenne pepper
  • 1 cup vegetable broth, then more if the chili gets too thick
  • 1 28-ounce can of diced tomatoes
  • 1 28-ounce can of crushed totatoes
  • 1 cup corn kernels
  • 1 28-ounce can black beans, drained and rinsed
  • Toppings (optional) – fresh cilantro, lime wedges, diced avocado, sour cream and cheddar/jack cheese

Directions:

  1. In a large heavy Dutch oven, heat olive oil over medium-high heat.
  2. Add onion and bell pepper and cook for 4 minutes, stirring frequently.
  3. Add garlic and sauté 1 additional minute.
  4. Add the butternut squash, the salt and pepper, the chili powder, cumin and cayenne pepper. Cook for 5 minutes, stirring frequently.
  5. Add the vegetable broth, tomatoes, corn and black beans.
  6. Bring to a light boil then reduce heat to low, cover and allow to simmer for 45 minutes, or until the butternut squash is completely tender.
  7. Thin with an additional broth if needed.
  8. Serve with desired toppings, if using.

Serves 8.

Filed Under: American, Appetizers, Cheese, Entrees, Mexican, Slow Cooker, Snacks, Soups, Starters, Vegetables, Vegetarian Tagged With: , , , ,
9 January 2017 Hash Browns Vegetable Frittata

Hash Browns Vegetable Frittata

January 9, 2017 By

frittata-cutOn Christmas morning, my mom went all fancy on us and served this delicious frittata. A frittata is an Italian egg-based dish alike an omelet or a quiche without a crust. It was a perfect, comforting dish on a snowy Quebec morning.

I like that it’s vegetable-packed and unlike a quiche, it doesn’t require a pesky crust that needs to be painstakingly rolled out. Mom used bacon (6 slices chopped) and breakfast sausage (6 links chopped) in her version, but meatless is great too!

Feel free to play around with the veggies you use. Asparagus, artichoke hearts and roasted butternut squash would be great and replacing the spinach with kale or arugula would also work. It’s a great way to empty out the fridge!

This frittata was served hot at mom’s house but could easily be served at room temperature if featured at a brunch or breakfast buffet.

Note that if grating your own potatoes, the starchier the potatoes, the crisper the “crust”. Baking potatoes would be the starchiest, followed by Yukon Golds and boiling potatoes as the least starchy. All three would work.

Ingredients:

  • 15-ounce package of hash browns or 4 cups freshly-grated potatoes, dried very well
  • 2 Tbsp. vegetable oil
  • 2 Tbsp. butter
  • 2 red bell peppers, diced
  • 1 large onion, diced
  • 8 ounces cremini mushrooms, sliced (could use white button mushrooms)
  • 2 cups baby spinach
  • 1 ½ cups grated sharp Cheddar cheese
  • ½ cup grated Mozzarella cheese
  • 1/3 cup heavy cream
  • ½ tsp. each salt and pepper
  • 1 Tbsp. fresh tarragon
  • 10 large eggs, beaten well

Directions:

  1. Preheat oven to 425 degrees.
  2. Butter or coat with cooking spray a 10-inch oven-proof skillet. Spread the hash browns on the bottom and walls of the skillet, creating a “crust”. Bake for 25 minutes or until the edges of the hash browns have…browned! Set aside to cool slightly.
  3. In a large skillet over medium-high heat, add the oil, the butter, the peppers, onion and mushrooms. Cook for 5 minutes, stirring frequently, until the vegetables have softened. Add the spinach and cook for 2 more minutes. Drain excess oil/moisture.
  4. Place the cooked vegetables over the baked crust.
  5. In a large bowl, add the cream, the salt, the pepper and the tarragon to the beaten eggs – whisk for a minute then pour over the vegetables, in the skillet.
  6. Top the eggs with both cheeses.
  7. Place the skillet on a baking sheet (to help with any drips) and bake for 40 minutes, or until the frittata is set in the center.
  8. Cool for 5 minutes and serve, or, cool completely, wrap in aluminum foil and store in the refrigerator for a day. If serving the next day, allow the frittata to come to room temperature and reheat in a 250 degree oven until warmed through, about 10 minutes.

Serves 8 generously.

Filed Under: American, Breakfast, Cheese, Entrees, Italian, Mushrooms, Potatoes, Vegetables, Vegetarian Tagged With: , , , ,
3 January 2017 Healthy Chicken Fiesta Bowls

Healthy Chicken Fiesta Bowls

January 3, 2017 By

chicken-fiesta-bowlsIt’s a new year and I’m making all efforts to use meal prepping more so I can cook on Sundays and have delicious, healthy lunches during the week. I did pretty well with this in 2016, but since I travel over 50% of the time, meals at home weren’t very frequent. This recipe makes four lunch since bowls that are easy to take to work and reheat in the microwave. Corn would be a nice addition to this recipe, so feel free to add if you’re not trying to cut down on carbs a bit. Ingredients:

  • 2 skinless, boneless chicken breasts cut into three pieces each (6 pieces total)
  • 2 red bell peppers, julienned
  • 1 large onion, chopped in medium pieces
  • 1 Tbsp. creole/blackening seasoning (could use taco seasoning)
  • ½ tsp. each salt and pepper
  • 2 Tbsp. vegetable oil
  • 2 cups cooked brown rice
  • 1 cup canned black beans, drained and rinses
  • 1 cup fresh salsa (don’t want to make your own, check out the produce section of your grocery store for fresh salsa)
  • 4 Tbsp. cilantro leaves (optional)
  • 1 lime cut into 4, optional

Directions: Preheat oven to 375 degrees.

  1. Line a baking sheet with aluminum foil (to make cleanup easy). Place the chicken, peppers and onions on the baking sheet then sprinkle with blackening seasoning, salt and pepper. Drizzle the oil on the veggies and chicken and toss to coat with oil and spices evenly. Bake for 25 minute then turn oven to broil and broil for 3-4 minutes, until lightly charred. Allow to cool, then chop the veggies and chicken in bite size pieces.
  2. To assemble, divide the rice, black beans, salsa, chicken and cooked vegetables among 4 microwave-safe storage containers. Refrigerate until ready to eat, up to 5 days.
  3. When ready to eat, microwave partially-covered for 3 minutes. Garnish with cilantro leaves and, if using. Can also serve with additional salsa and lime juice.

Makes 4 lunch entrees.  

Filed Under: American, Chicken, Entrees, Mexican, Vegetables Tagged With: , , ,
24 October 2016 Copycat Broccoli Cheddar Soup

Copycat Broccoli Cheddar Soup

October 24, 2016 By
Broccoli Cheese Soup

Broccoli Cheese Soup

As you know, if you’ve followed this blog for a while, I’m a huge fan of soups. I’ve been known to crank down the air conditioned in the summer to make soup make sense!

One of my favorite soups is broccoli and cheddar and I think that Panera has some of the best I’ve had. Luckily for me, Pinterest is full of Panera copycat recipes so I looked at a bunch and created this version which is pretty darn perfect.

Ingredients:

  • 4 Tbsp. butter, divided
  • 1/2 Spanish onion, chopped
  • ¼ cup all-purpose flour
  • 2 cups chicken broth, could use vegetable broth for meatless version
  • 2 cups half and half
  • 2 large bunches broccoli, cut/torn in small florets (gave me about 4 cups of small florets)
  • 2 carrots, julienned into small sticks or 4 ounces of a 10-ounce bag of shredded carrots (what I use)
  • ¼ tsp. ground nutmeg
  • ½ tsp. each salt and pepper
  • 8 ounces shredded sharp Cheddar cheese

Directions:

  1. In a heavy skillet over medium heat, cook the onion in a tablespoon of butter until softened, stirring occasionally, about 4 minutes. Set aside for later use.
  2. In a large saucepan over medium heat, melt the remaining butter then incorporate the flour. Cook, whisking often, for 5 minutes – this is called a roux.
  3. Add the broth and the half and half to the roux and whisk to fully combine. Simmer for 20 minutes, stirring often.
  4. Add the cooked onions, the broccoli and the carrots to the soup and cook for 25 minutes over low heat, partially covered.
  5. Add the nutmeg, salt, pepper and the cheddar. Stir until fully-combined then add half the soup to a blender. Purée for 2 minutes then return to the pot. The goal is to have a smooth soup with some florets intact. If you prefer a completely smooth soup – purée the whole thing, in batches.
  6. I add about a tablespoon of grated cheese on my as “garnish”.

Serves 6.

 

Broccoli Cheese Soup
Serves 6
Panera Broccoli Cheese Soup Copycat Recipe
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. • 4 Tbsp. butter, divided
  2. • 1/2 Spanish onion, chopped
  3. • ¼ cup all-purpose flour
  4. • 2 cups chicken broth
  5. • 2 cups half and half
  6. • 2 large bunches broccoli, cut/torn in small florets (gave me about 4 cups of small florets)
  7. • 2 carrots, julienned into small sticks or 4 ounces of a 10-ounce bag of shredded carrots (what I use)
  8. • ¼ tsp. ground nutmeg
  9. • ½ tsp. each salt and pepper
  10. • 8 ounces shredded sharp Cheddar cheese
Instructions
  1. 1. In a heavy skillet over medium heat, cook the onion in a tablespoon of butter until softened, stirring occasionally, about 4 minutes. Set aside for later use.
  2. 2. In a large saucepan over medium heat, melt the remaining butter then incorporate the flour. Cook, whisking often, for 5 minutes – this is called a roux.
  3. 3. Add the broth and the half and half to the roux and whisk to fully combine. Simmer for 20 minutes, stirring often.
  4. 4. Add the cooked onions, the broccoli and the carrots to the soup and cook for 25 minutes over low heat, partially covered.
  5. 5. Add the nutmeg, salt, pepper and the cheddar. Stir until fully-combined then add half the soup to a blender. Purée for 2 minutes then return to the pot. The goal is to have a smooth soup with some florets intact. If you prefer a completely smooth soup – purée the whole thing, in batches.
  6. 6. I add about a tablespoon of grated cheese on my as “garnish”.
Food & Wine Chickie Insider https://www.foodandwinechickie.com/
Cheers,

Veronique

Filed Under: American, Cheese, Soups, Vegetables, Vegetarian Tagged With: , , , ,
17 October 2016 Carrot & Butternut Squash Bisque

Carrot & Butternut Squash Bisque

October 17, 2016 By

carrot-and-butternut-squash-bisqueSimmering soups on my stovetop on Sundays are back! This week, I had some carrots leftover and thought that could pair well with the butternut squash I’d just gotten at the market – orange on orange!

This soup is made with vegetable both but could be made with chicken broth also for a non-vegetarian version. Don’t worry about the size of the chop on your vegetables, all these ingredients, once cooked, will be put through the blender.

This soup would rock at your Thanksgiving table as it can’t be done the day prior, refrigerated then reheated on Turkey Day.

Ingredients:

  • 2 Tbsp. vegetable oil
  • 1 medium Spanish onion, chopped
  • 3 carrots, chopped
  • 1 medium butternut squash, chopped
  • 1 tsp. each salt & pepper
  • ½ tsp. dry sage
  • 4 cups vegetable broth
  • 2 bay leaves
  • ½ cup heavy cream, optional

Directions:

  1. In a heavy saucepan over medium-high heat, sauté the onion, carrots and squash for 15 minutes in the oil, stirring occasionally.
  2. Lower the heat to medium-low and add the seasonings, broth and bay leaves. Simmer, partially covered, for 45 minutes.
  3. Purée with an immersion blender until completely smooth, about 3 minutes. Alternatively, add the soup to a blender and puree until smooth, about 1 minute. Return the puréed soup to a clean saucepan and gently heat for 2 minutes.
  4. Add the cream, if using, and warm for 2 minutes.
  5. Serve in warm bowls with a teaspoon of cream, optional.

Serves 6 as a starter or 4 as a main course.

Filed Under: American, Soups, Vegetables, Vegetarian Tagged With: , , ,

Baked Penne Parmesan

September 13, 2016 By

baked-pastaI love recipes that take me all of 10 minutes to prepare and that will serve a few meals during the week. This beyond-easy pasta dish is one of those recipes that I make on Sundays and portion for lunches during the week.

Ingredients:

Directions:

  1. Preheat oven to 400 degrees.
  2. Cook pasta 1 minute short of indicated on the packaging.
  3. Toss the drained pasta into the marinara sauce.
  4. Add the Mozzarella to the pasta and stir to distribute evenly.
  5. Pour the pasta into a medium baking dish.
  6. Top with the shaved cheese.
  7. Place the dish on a baking sheet to prevent oven drips and bake for 25 minutes.

Makes 2 generous entrée-size servings.

Note: I received a sample container of Sartori Cheese that I will now add to my grocery list.

Filed Under: American, Cheese, Entrees, Italian, Pasta, Sides, Starters, Vegetables Tagged With: , , , ,
29 August 2016 Get to Know Slawsa Plus Easy Latkes Recipe

Get to Know Slawsa Plus Easy Latkes Recipe

August 29, 2016 By

Slawsa JarsLast week, I was sent samples of a new product called Slawsa that I think are pretty fabulous so I’m sharing a bit about them and also sharing a recipe I made using the product.

About Slawsa

Slawsa breaks the mold of modern condiments and is meant to replace traditional ketchup, mustard, mayo or relish as a compliment to everyday foods.

Slawsa is a cabbage-based relish with a salsa twist. While it contains other vegetables, mustard and vinegar, the mustard and vinegar are not overwhelming, allowing it to be used in various ways.  It begins on the palate as sweet and transfers heat undertones that make it addictive atop grilling fare such as hot dogs, burgers or brats. Slawsa comes in Original, Spicy, Garlic and the new Fire.

The Flavors

Original – The classic, Slawsa Original starts a little sweet and finishes with a little heat that will quickly dissipate. The mustard and vinegar base is not overpowering and Slawsa retains a nice amount of crunch in every bite.

Spicy – The Spicy version isn’t “overly spicy” and more of a medium heat but does have a bit more kick to finish off the bite than the Original.

Fire – Slawsa Fire has a big kick of habanero and is truly for those who love the heat. But no, it’s not ghost pepper hot.

Garlic – The Garlic is truly for garlic lovers as it does have a bold garlic base.

Nutritional Facts

  • all-natural
  • fat-free
  • cholesterol-free
  • gluten-free
  • very low in sodium 
  • kosher
  • vegan

I tried the spicy and the garlic versions and both were unusual and delicious. I used both to create a mock latkes (typically a pan-fried potato pancake).

Easy Sauerkraut Latkes

Ingredients:

  • 1 cup Garlic Slawsa (could replace with sauerkraut)
  • 1 large egg
  • 1 tsp. all-purpose flour
  • ¼ tsp. each salt and pepper
  • ¼ cup vegetable oil, for frying
  • 4 tsp. Spicy Slawsa

Directions:

  1. Using a fine sieve, drain as much liquid from the Slawsa as possible. Place the drained Slawsa in a clean kitchen towel and wring as much of the remaining liquid as possible. Place the Slawsa in a small bowl and add the egg, flour and salt and pepper. Combine without over-mixing.
  2. In a heavy frying pan over high-heat, warm the oil for two minutes – pan should be sizzling hot.
  3. Drop the Slawsa mixture by the teaspoonful onto the oiled frying pan (should make 4 latkes) and cook for 2 minutes or until golden brown (see short video of this live action). Flip the latkes and cook an additional minute.
  4. Place on a double layer of paper towel to rid of excess oil and serve hot or at room temperature with the Spicy Slawsa.

Make 4 Latkes.

Slawsa is available for purchase online or at stores near you.

Cheers,

Veronique

Filed Under: American, Appetizers, Eggs, Sides, Snacks, Starters, Vegetables Tagged With: , , ,
30 January 2016 Turmeric, Cauliflower and Carrot Purée

Turmeric, Cauliflower and Carrot Purée

January 30, 2016 By

When I went to the market last weekend, I found the biggest cauliflower head I think I’d seen. Knowing bigger isn’t always better, I still bought it to make a soup with Indian-inspired flavors.

It’s simple to make, very comforting on a chilly day and, most importantly, tastes like a million bucks.

Note that I made this soup with homemade chicken broth I had in the freezer, but it can easily be made with vegetable broth for a meatless version. I added carrots since I had some on hand and they add a nice sweet touch to the soup, but you could omit.

Ingredients:

  • 2 Tbsp. vegetable oil
  • 1 medium Spanish onion, finely chopped
  • 3 celery ribs, finely chopped
  • 3 carrots, chopped
  • 1 large cauliflower head, chopped into bite-size pieces
  • 1 tsp. each salt & pepper
  • ½ tsp. each turmeric, garlic powder and onion powder
  • ¼ tsp. cumin and paprika
  • 32 ounce container chicken or vegetable broth
  • 1 cup heavy cream, optional

Directions:

  1. In a heavy saucepan over medium-high heat, sauté the onion, celery and carrots for 5 minutes, stirring occasionally. Add the cauliflower and cook an additional 5 minutes, stirring occasionally.
  2. Lower the heat to medium-low and add the seasonings and broth. Simmer, partially covered, for 45 minutes.
  3. Add the cream, if using, and warm for 2 minutes.
  4. Purée with an immersion blender until completely smooth, about 3 minutes. Alternatively, add the soup to a blender and puree until smooth, about 1 minute. Return the puréed soup to a clean saucepan and gently heat for 2 minutes.
  5. To serve, ladle soup into bowls.

Serves 6 as a starter or 4 as a main course.

Filed Under: Indian, Soups, Vegetables, Vegetarian Tagged With: , ,
11 January 2016 Slow Cooker Vegetarian Stuffed Cabbage

Slow Cooker Vegetarian Stuffed Cabbage

January 11, 2016 By

This is a great recipe for those chilly winter days or for any day where you simply don’t feel like slaving over a hot stove. These stuffed cabbage are hearty and you won’t even miss the meat as the cremini mushrooms are earthy and meatlike. I use a Savoy cabbage for this recipe as I like the look of the frilly leaves and the fact that I can make smaller rolls for weekday lunches. A standard cabbage would be absolutely okay too.

Cabbage leaves cooking method: To get perfectly-cooked cabbage leaves, get salted (1 tsp.) water boiling in a large and tall stockpot. Add the head of cabbage to the boiling water and cook for 2 minutes. Remove the cabbage head from the water with tongs and peel off about 10 leaves. Add the leaves to the boiling water and cook for another 2 minutes. Remove the leaves and place on paper towels to drain. Stuffing Ingredients:

  • 2 Tbsp. vegetable oil
  • 1 medium Spanish onion, chopped
  • 2 garlic cloves, minced
  • 2 cups diced butternut squash
  • 2 cups chopped cremini mushrooms
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • ½.tsp. each black pepper and dried thyme
  • 1 cup cooked long grain rice

Stuffing Directions:

  1. In a large skillet over medium-high heat, warm the oil then add the onion. Cook for 2-3 minutes until softened, stirring occasionally. Add the garlic and cook for an additional minute.
  2. Lower the heat to medium and add the butternut squash to the onion. Cook, stirring frequently for 5 minutes, until the squash has softened.
  3. Raise the heat to medium-high and add the mushrooms to the onion/squash mixture, cook for 3-4 minutes until the mushrooms have softened.
  4. Add the garlic powder, salt, pepper and thyme and stir to combine.
  5. Add the rice to the mixture and stir to combine. Take off the heat and allow to cool for 5 minutes.

Assembly Ingredients: 3 cups tomato sauce, homemade or store-bought Assembly Directions:

  1. Place a cooked leaf on a plate or cutting board and remove the hard core with scissors.
  2. Add ¼ cup of the filling to the base of the leaf and roll up like a burrito – start at the base, roll once, tuck the ends in the roll all the way to the edge of the leaf.
  3. Add 1 cup of tomato sauce to the bottom of the slow cooker them top with the cabbage rolls. Pack them as tightly as possible then top with the remaining 2 cups of tomato sauce.
  4. Cook for 6-8 hours on low.
  5. Serve the rolls with tomato sauce.

Serves 5 guests for a light dinner.

Filed Under: American, Appetizers, Entrees, Vegetables, Vegetarian Tagged With: , , , , ,
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