Tag Archives: vegetarian

Aside

It has been snowing for 3 days.  I’ve been shoveling for 3 days.  You know what I didn’t want to take 3 days?  Supper!  So it was off to the fridge to find something to make.  I found a carrot. … Continue reading

Meatless Sunday


Today I was making dinner for one, and didn’t feel like eating any meat.  Luckily I had some portabella mushrooms in the fridge to the rescue.

Easy Balsamic Veggies

  • balsamic veg11 tsp minced garlic
  • 2 TBSP EVOO
  • salt & pepper to taste
  • 4 small portabella mushrooms  – quartered
  • 1/4 of a large sweet onion – chopped
  • 1 red pepper cut into thick chunks
  • 5 pieces Asparagus – trimmed and broken in 1/2 or 1/3
  • 3TB – 1/4cup Balsamic Vinegar

 

In a pipping hot pan, add EVOO until hot, add garlic, add onions and caramelize onions for 10 min.  Add peppers, and saute for a few min. Add mushrooms  and mix, add a generous amount of salt, plus pepper to taste, mix, add 3TB balsamic vinegar,  mix and cook down for 5min.  Taste – adjust balsamic vinegar/salt/pepper to taste, turn heat to low, cover and allow to reduce and steam itself for 15 min. balsamic veg 2

Toss and serve with basmati rice.  EnJoy.

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3G Baked Penne – Grown Up Gourmet & Gluten Free


I made a lasagna the other day and had some left over Ricotta and left over roasted cherry tomatoes  so I whipped this version of a baked penne – for grown ups.  I made this one using a gluten – free corn pasta, but your favorite gluten free, or regular pasta works too.

If you have time – roast the cherry tomatoes with a bulb of garlic (slice top off) – drizzle EVOO over all of it and bake at 400 for 20-25 min.  Use all of tomatoes and juice and 1-3 cloves of garlic out of the bulb (squeeze the roasted garlic out of the skin).  Heat some Honey – Oat  Gluten Free Bread for dinner and use the roasted garlic instead of butter.  To shorten the prep time, use minced garlic.

Gourmet Baked Penne

Mix

4 cups cooked penne

with:

ricotta spinach basil oregano garlic mixed with penneBaked Gourmet Gluten Free Pennesingle serving 3G Baked Penne2 cups ricotta cheese

1 egg (slightly beaten)

3 dashes Franks Red Hot

1/2 cup steamed and drained spinach

1/2 c left over roasted cherry tomatoes with and juice from roasting (I had a about 5 more raw ones that I thew in whole but tried to keep them nearer the top so the tomatoes roast and burst into the casserole)

salt to taste

1 tsp minced garlic (or roasted garlic – see above)

1/8 tsP black pepper

1/4 tsp oregano

1/4 tsp basil

1/8 c shredded mozzarella

2 TB parmesan cheese

Once blended pour into a greased casserole dish, top with

plus 1/8 – 1/4 c shredded mozzarella cheese

Cover and bake at 350 for 30 minutes.  Raise heat to 400 and uncover for last 7 min.

Serve & enJoy.  Want to see more posts like this? Like this post and comment to let me know! Follow me on Twitter, Pinterst & Facebook too!

No Labour Here – 2 Labour Day Simply Colourful Salads


 

Its Labour Day Weekend, which is kinda funny since the last thing I want to do on Labour Day is – you know labour! Not in the work sense (or the have a baby sense either lol) … here are 2 of my Colourful Salads – easy to make – Non-Labour intensive – Labour Day Salads.

Cauliflower-Tomato Salad

This is so easy to throw together at the last minute and a family fave.  I used a purple cauliflower that I picked up at the farmers market but a regular one is just as good.  I also made my dressing from 1TB cider vinegar, 1 tsp oregano, 1/2 tsp Dijon Mustard and  4 tsp EVOO, but a bottled Italian dressing works perfectly too!)

  •   1/2 head of cauliflower (I used purple but any cauliflower will do)
  •   2-3 Ripe Tomatoes (I used yellow heirloom & red roma`s)
  •   1/4-1/2 small purple onion (sliced thin) – optional
  •   Green or Black Olives – optional
  •   Oil & Vinegar or Italian style dressing to suit.

Mix dressing. Clean cauliflower*, and rinse tomatoes, cut both into bite sized chunks, add to bowl, add the rest of ingredients & dress salad. Best if you let it sit for 15 min for dressing to mix.

* best way to clean cauliflower (or broccoli) – fill a bowl with warm water and add a dash of salt to it – cut up vegetable and pop into the salted water, let soak for 5-10 min, drain (rinse if you want), the salt will draw out any bugs hiding out in the florets.

Best Black Bean-Tomato-Avocado Salad

This is another fave – you can cut salt by soaking your black beans, however a can of black beans rinsed will work wonderfully and rinsing the liquid will both cut the salt & the flatulence factor.

  •    1 (28 oz) can black beans – drained & rinsed
  •    2-3 Firm Tomatoes (I use roma`s)
  •    1/2 red/purple onion, sliced thinly or diced
  •    2 avocados – peeled, pitted and cut into chunks
  •    juice of 1 lime
  •    cilantro to taste (dried about 1 Tsp, fresh – a handful)
  •    salt & pepper to taste

This is best made just previous to serving to prevent the avocado from browning (although the acidity in the lime juice also helps prevent this as well).  Place drained and rinsed black beans in a bowl, add tomatoes, onion, and avocados. Mix together. Cut the lime in half and squeeze the juice* over the bean mixture. Add the cilantro and S&P. Mix again, let sit 5 minutes before serving. (tightly wrap plastic wrap over the top  so there is no air getting in if letting sit for longer).

* hint:  roll lime (lemon or orange) over counter top previous to juicing and you will yield more juice.

enJoy.

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enJoy the journey to Gluten Free


As some of you know I have recently been advised to try to eliminate Gluten from my diet due to a suspected Gluten Intolerance.   Wondering why I am capitalizing the Gluten?  Because its so damn yummy and hard to replicate of course!   This week – in a distinct effort to eat the same meal as the entire family, I tried to – ungluten-ize (ya that’s sooooooo a Joy word 🙂  ) some of our family-faves-clean-up-your plate recipes.  If you follow my blog – you will see that I found a Brown Rice Pasta that works perfectly for Penne and GF Meatballs.   Here are my next 2 attempts – one successful – scored a 10 from me, a 10 from hubby and a 7 from my 6 year old – Sweet Potato Enchiladas Verde Casserole and a “So-So Recipe With Potential” – Gluten Free Turkey Meatball Dumplings – scored a 4 from me, a 7 from Hubby and a 5 each from the kids.

**(skip to bottom for review of Chunky Green Salad with Basil Vinaigrette Dressing).

Sweet Potato Enchiladas Verde Casserole


*This casserole made of corn tortillas (make sure you read the ingredients – to ensure that yours do not contain gluten), sweet potatoes and spices combined with black beans & spinach makes a hearty & tasty meal These Sweet Potato Enchiladas  can’t be beat!

Filling:

2 1/4LB Sweet Potato – peeled and cut into chunks  (about 2 Large Potatoes)
1/8 LB (a bunch) or 10 g fresh spinach – washed & trimmed & blanched & drained
2 TB Cilantro Salsa (or 1/2 c fresh cilantro mashed with lime juice)
1/8 tsp sea salt
1/8 tsp black pepper
1/4 tsp cayenne pepper
2 tsp minced garlic
1/2 large Red Onion
1 – 15oz can black beans drained and rinsed
1/4 LB (100g) shredded part skim mozzarella cheese (omit to make it vegan -maybe substitute in avocado for cheese? might be worth a try)
1tsp cumin
8 small (6 or 8 ” corn tortillas)
1 lime cut into slices or wedges.

Verde Sauce

Mix together – 1 jar ( 10-12oz) green salsa, 5 dashes cayenne sauce (optional), 1 1/2 c sour cream & 1/2 tsp minced garlic.

Directions:

  1. Bring a saucepan to a boil and add sweet potatoes until very tender.  Drain, return to hot sauce pan to eliminate any moisture.  Mash potatoes, add rest of ingredients except the cheese, sauce, lime  & tortillas.
  2. In the bottom of a greased lasagna pan/casserole dish spread a bit of sauce.  Add a layer (slightly overlapping) of tortillas (they may go up the sides of the pan a bit), top with a thin layer of cheese, then 3/4 of the filling, top with 1/2 of remaining sauce.
  3. Add another layer with the remaining tortillas, then the remaining filling and top with the remaining sauce. Top with lime slices.
  4. Cover with tin foil and bake at 350 for 30 minutes or until heated through.  enJOY!

BONUS!

Extra Bonus – Grab a bag of Gluten Free Corn Tortilla Chips and reheat any leftovers and top with a bit more shredded mozzarella cheese and feast on no guilt nachos with the family!

Gluten Free Turkey Meatball Dumplings

This one we were expecting to come out like a turkey meatball stuffed yorkshire – however the “all purpose” gluten free flour I  was using made the batter almost like  a chicken ball batter, and they were difficult to brown.  That being said  – next time I would substitute a big chunk of chicken breast and a sweet and sour sauce and serve it as Chicken Balls…. or do this again and make a hollandaise  type of sauce, maybe a cranberry sauce for  a holiday meal, we dipped it in dijon mustard and that worked too.

Ingredients
1LB extra lean ground chicken (or large chunks of chicken breast)
1 Egg (beaten)
1 Tsp Oregano (or herbs to taste)
1/4 c gluten free bread crumbs
Dumpling:
1  Cup Gluten Free All Purpose Flour
1 Cup Milk
3 Eggs

Heat oven to 400 degrees and place muffin trays inside to heat while the oven heats up.  meanwhile,  mix meat (if making meatballs), with beaten egg, herbs and bread crumbs – roll into large or small meatballs (we tried both).  Remove trays from oven, spray with cooking spray or mist some EVOO onto the tin).  Place Meatball into the centre of each muffin tin (we made some with a mini muffin tray and some with a full sized muffin stone.   Bake for 10 mins or until meatball is browned.  Remove tray from oven, pour batter over top to between 3/4 and totally full.  Put back into oven and bake for an additional 20 minutes.

Enchiladas Casserole -shown served with Chunky Green Salad with Basil Vinaigrette Dressing (Tomatoes – Avocado – Chick peas – Green Leaf Lettuce – as expected was AWESOME  – that salad will be added to the rotation for sure!)   Thank you to fellow blogger:  Mrs Buena Vida for sharing the recipe!