Individual Vegetable Terrines with a Spicy Tomato Sauce

So I was shelving book in the library and saw this cookbook Vegetarian: Tasty Recipes for Every Day, by Helen Aitken, and was just captured by that image on the cover. I had to check it out and make it for myself

Ingredients:

Vegetable Terrines

  • 1/2 Cup of Oil
  • 2 Zucchini, Sliced on the Diagonal
  • 1 lb Eggplant, Sliced
  • 1 Small Fennel Bulb, Sliced
  • 10 oz of Ricotta Cheese (I don’t like Ricotta so I use Cottage Cheese)
  • 2 oz of Parmesan Cheese, Grated
  • 1 Tablespoon of Fresh Flat-leaf Parsley
  • 1 Tablespoon of Chopped Fresh Chives
  • 1 Red Bell Pepper, Grilled, and cut into large pieces
  • 1 Yellow Bell Pepper, Grilled, and cut into large pieces

Spicy Tomato Sauce

  • 1 Tablespoon of Oil
  • 1 Onion, finely chopped
  • 2 Cloves of Garlic, crushed
  • 1 Red Chili, seeded and chopped
  • 14 oz Can of Chopped Tomatoes
  • 2 Tablespoons of Tomato Paste

Directions:

Vegetable Terrines

  1. Heat 1 tablespoon of oil in a large frying pan. Cook the vegetables in separate batches on high heat for 5 mins, or until golden, adding oil if needed.
  2. Drain vegetables separately on paper towels.
  3. Preheat the oven to 400 degrees F.
  4. Place the cheeses and herbs in a small bowl and mix together.
  5. Lightly grease four 1 1/4 cup ramekins and line with baking paper.
  6. Using half the eggplant, put a layer in the base of each dish.
  7. Layer with zucchini, bell pepper, cheese mixture, fennel and onion over the eggplant.
  8. Cover with the remaining eggplant and press down firmly.
  9. Bake for 10-15 mins or until hot.
  10. Leave for 5 minutes before turning out.

Spicy Tomato Sauce

  1. Heat oil in a saucepan and cook the onion and garlic for 2-3 mins or until soft.
  2. Ass the chili, tomato, and tomato paste and simmer for 5 mins or until thick and pulpy.
  3. Purée in a food processor.
  4. Return to the saucepan and keep warm.
  5. Spoon over the terrines.

Thoughts After Reading:

This was sooooooooooooooooooo good that I ate it all instantly and forgot to take a pic. I strongly recommend it! Like I am serious, words cannot describe how delicious this was.

And if in a time crunch, you can substitute the spicy sauce for pasta sauce.

For more vegetarian recipes, go to Vegetable Tempura

For more recipes, go to Scrambled Eggs with Spinach & Parmesan

 

Garlic Parmesan Kale Pasta

Thoughts Before Cooking:

I love kale, so when I find a recipe I want to make it! I found this on Pinterest but it originally comes from Budget Bytes.

Ingredients:

  • 1 Bunch of Kale
  • 1/2 lb of Pasta
  • 2 Tbsp of Olive Oil
  • 2 Tbsp of Butter
  • 2 Cloves of Garlic, Minced
  • 1/4 Cup of Grated Parmesan Cheese
  • Pinch of Red Pepper Flakes

Directions:

  1. Pull the kale leaves from the stems and tear them into small pieces.
  2. Rinse the kale in a colander under cool, running water; letting it dry.
  3. Bring a large pot of water to a boil.
  4. When water is boiling throw in pasta noodles, cooking al dente (about 7 mins).
  5. Drain the pasta in a colander.
  6. While pasta is cooking; add olive oil, butter, and minced garlic to another pot or skillet.
  7. Cook over medium heat for 1-2 mins or until garlic is soft and fragrant.
  8. Add the kale and continue to saute until kale has wilted and turned a deep green color (about 5-7 mins).
  9. Turn the heat off.
  10. Add the pasta to the pot with the kale.
  11. Toss pasta and kale together.
  12. Let them cool to the point that no steam is rising from the pot. You want the pasta hot but not hot enough to melt the Parmesan cheese.
  13. Season the pasta and kale with salt, black pepper, and red pepper.
  14. Add the grated cheese.

Thoughts After Cooking:

It was really good.

I love kale and I love pasta and this was a great combo!

For more Pinterest recipes, go to Blueberry Banana Protein Smoothie

For more Budget Bytes reccipes, go to Creamy Tomato Spinach Pasta

For more pasta dishes, go to Creamy Parmesan Spaghetti

Cucumber Hummus Sandwich

Thoughts Before Cooking:

Here is a healthy, low-calorie sandwich that is tasty and easy to make. I used to eat this al the time when I was at University. I hope you all enjoy it.

Ingredients:

  • Cucumbers, peeled and sliced
  • Hummus
  • Bread (I use Whole Grain)

Directions:

  1. Toast bread.
  2. Slice the cucumber.
  3. When bread is toasted, spread each slice with hummus.
  4. Lay cucumber on bread, and place a bread slice on top of the other.
  5. Enjoy!

Thoughts After Reading:

You can add as much or as little cucumber as you like-and make the slices as thick or thin as you prefer. Either way it is delicious!

For more sandwich recipes, go to Garlic, Tomato, Basil Grilled Cheese Sandwich

For more low-calorie dishes, go to Two-Cheese Roasted-Veggie Pasta

For more vegetarian meals, go to Eggplant Tomato Bites

For more recipes, go to Tortellini Soup with Italian Sausage & Spinach

Eggplant Tomato Bites

Thoughts Before Cooking:

I’ve never been a big eggplant fan-but when I saw the picture in the Real Simple magazine. I decided to try it, and hoped it would turn out right.

Ingredients:

  • Safflower Oil, for the Grill
  • 4 Large Slices of Country Bread, 1 inch thick
  • 1 Large Eggplant, sliced 1/2 inch thick
  • 1/4 Cup of Olive Oil
  • Salt & Black Pepper
  • 1 Clove of Garlic, Halved
  • 12 Ounces Smoked Mozzarella (They didn’t have it so I used Low-Skim)
  • 2 Large Tomatoes, Sliced
  • 1 Cup of Fresh Basil

Directions:

  1. Heat grill to medium. Once it’s hot, clean the grill grate with a wire brush.
  2. Oil the grill grate with the Safflower Oil.
  3. Brush the bread and eggplant with oil and season with salt and pepper.
  4. Grill bread until brown and crisp, one to two minutes, and rub with garlic.
  5. Slice in half crosswise, and put aside.
  6. Grill eggplants, turning occasionally, until tender, about 6-8 minutes.
  7. Place the mozzarella on the bread and grill, covered, just until it is warm and beginning to melt.
  8. Top with the eggplant, the tomato, and then basil.
  9. Drizzle with oil, sprinkle with salt and pepper, and serve with a salad. (I recommend the caesar.)

Thoughts After Cooking:

I LOVED IT!

I thought it was so good and couldn’t stop eating it.

You should try it out!

For more Real Simple recipes, go to Orecchiette with Red Onions, Almonds, and Green Bell Pepper

For more grill recipes, go to Grilled Zucchini Roll-Ups

For more eggplant dishes, go to Ratatouille

For more Vegetarian recipes, go to Crazy Cantina Chili

Crazy Cantina Chili

So today is:

As I am part Mexican, this is a holiday I celebrate every year. I haven’t posted anything for this day yet as haven’t made anything that would be perfect for any Cinco de Mayo celebration. But today I have something:

Chili

Thoughts Before Cooking:

So a friend of mine entered me in a chili competition and I was at a loss of what to do. I’ve never really cooked chili, but then I decided to do a recipe from The Star Wars Cookbook:Wookie Cookies and Other Galactic Recipes by Robin Davis.

Ingredients:

  • 1 16-0z Can of Kidney Beans
  • 1 16-oz Can of Black Beans
  • 1 16-oz Can of Garbanzo Beans
  • 1/2  a Large Onion
  • 2 Tablespoons of Vegetable Oil
  • 2 Tablespoons of Chili Powder
  • 1/8 Teaspoon of Cayenne Pepper
  • 1 28-oz Can of Crushed Tomatoes with Juice (I used the Diced Tomatoes with Chiles as I like my food HOT!)
  • 1 Cup of Tomato Juice
  • 1 lb of Ground Beef or Turkey (Optional)
  • Salt and Pepper to Taste
  • Shredded Cheddar Cheese
  • Sour Cream or Plain Yogurt

Directions for Vegetarian Chili:

  1. Open the cans of beans. Drain off the liquid from the cans in the sink. Rinse and set aside.
  2. Chop the onion and set aside.
  3. Put the oil in a large saucepan and set the pan on medium heat.
  4. When the oil is hot, add the chopped onions and stir with a wooden spoon until tender, about 5 minutes.
  5. Add the chili powder and cayenne pepper and stir for 30 seconds.
  6. Add the beans, tomatoes, tomato juice; and stir well.
  7. Reduce heat to medium low and simmer for 15 minutes, stirring occasionally.
  8. Season to taste with salt and pepper.
  9. Serve Chili with cheese and/or sour cream

Directions for Meat Chili:

  1. Cook meat in a pan on the stove.
  2. Follow the directions above, adding the meat during step 7.

Thoughts After Cooking:

I thought the original recipe was good, but wasn’t as hot as I liked it so I added the chiles. I also included meat as I thought it would be more appealing.

I didn’t win the contest, but I had fun trying.

For more recipes to help with your Cinco de Mayo, go to Best Guacamole Ever! (Plus Make Your Own Tortilla Chips!)

For more from The Star Wars Cookbook, go to Twin Sun Toast

For more holiday posts, go to Yoda Soda

For more soups, go to White Bean and Barley Soup with Tomatoes and Greens

For more vegetarian recipes, go to Two-Cheese Roasted-Veggie Pasta

Two-Cheese Roasted-Veggie Pasta

Pasta Noodles

I wanted to pair Paper Roses with this chili recipe I have, but I can’t find the recipe book ANYWHERE. Oh well, when I find the cookbook, I’ll post it. Until then, I have a different recipe for you all.

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Thoughts Before Cooking:

I found this recipe out of a Good Housekeeping magazine, August 2016 issue. It is low-calorie, healthy, and vegetarian. I had to tweak the recipe a bit as I didn’t like some of the ingredients.

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Ingredients:

  • 1 Pint of Grape Tomatoes
  • 2 Large Summer Squash
  • 1 Small Red Onion
  • 3 Tablespoons of Olive Oil
  • 1/2 Teaspoon of Salt
  • 8 oz of Whole-Wheat Fusilli (Or a pasta of your choice: I used Campanelle)
  • 1/4 Cup of Pecorino Cheese (Can be substituted by Parmesan)
  • 1/2 Cup of Part-Skim Ricotta or Cottage Cheese (I did cottage as I hate ricotta cheese)
  • Basil

Directions:

  1. Prepare the pasta according to package directions.
  2. While the pasta is cooking, slice the grape tomatoes in half.
  3. Chop the squash into 1/4 an inch pieces
  4. Slice the onion.
  5. Toss the vegetables, olive oil, and salt in a bowl; then arrange on a rimmed baking sheet.
  6. Bake at 450 degrees F for ten minutes
  7. Remove the sheet and rotate, baking for ten more minutes.
  8. Toss vegetables, pasta, and 1/4 cup of the Pecorino or Parmesan cheese.
  9. Dollop with ricotta or cottage cheese and garnish with basil. Serves ~ 4

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Thoughts After Cooking:

I loved it!

fantastic

In fact just reading this makes me want to make it again…and eat it all.

Rachel_pasta_ooh_mine_eating_stuff

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For more pasta recipes, go to Orecchiette with Red Onions, Almonds, and Green Bell Pepper

For more Good Housekeeping recipes, go to Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

For more vegetarian recipes, go to White Bean and Barley Soup with Tomatoes and Greens

For more low calorie recipes, go to Lemon Scones

Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

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Thoughts Before Cooking:

So Sunday I posted that recipe Potato Chip Omelet, well in the article I cut the recipe from it said to serve the omelet with a baguette and an arugula salad. I had never made an arugula salad, so I went searching on Pinterest and found Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese from Tyler Florence on Food Network.com

It sounded easy and I had all the ingredients, so I thought I would make it.

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Ingredients:

  • 2 Bunches of Arugula, washed & dried
  • 1/4 Cup of Extra-Virgin Olive Oil
  • 1/2 Lemon, Juiced
  • Sal
  • Pepper
  • Parmesan Cheese

Directions:

  1. In a serving bowl, drizzle the arugula with the olive oil.
  2. Squeeze in the lemon juice and sprinkle with salt and pepper.
  3. Shave thin slices of Parmesan cheese and sprinkle on top.
  4. Serve.

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Thoughts After Reading:

You know what, I realize that I don’t like arugula.

IDon'tlikeit

I don’t care how much Vincent ‘Vinnie’ Antonelli (Steve Martin) likes it.

I think it is gross.

yuck_pirates_of_the_caribbean

I mean the salad tasted good except the arugula, It is just not my favorite vegetable.

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For more Pinterest recipes, go to Rice Krispies Peanut Butter Banana

For more salads, go to Caesar Salad

For more arugula, go to Arugula-Walnut Pesto

For more Food Network recipes, go to Orange Chocolate Cake

For more low calorie dishes, go to Lemon Scones

For more vegetarian recipes, go to Orecchiette with Red Onions, Almonds, and Green Bell Pepper

For more recipes, go to B is for Blueberry Smoothie

Orecchiette with Red Onions, Almonds, and Green Bell Pepper

RealSimple

Thoughts Before Cooking:

I had made the Brussels Sprouts Turkey Sausage & Pesto Pizza Casserole from this magazine and thought that was all I wanted. However, months later I decided to review it before donating it for an art project. There I found this recipe.

oooh 101 Dalmations

Now I had to change it up as I am not a fan of two ingredients they used: green olives and ricotta cheese.

Hate him.

Hate him.

Like the White Bean and Barley Soup with Tomatoes and Greens, this recipe also came with a rating system.

[X] Quick Cooking

[  ] Healthy Pick

[  ] Freezable

[  ] Big Batch

[  ] Slow Cooker

[ ] One Pot

[  ] Whole-Grain

[X] Vegetarian

[  ] Gluten Free

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Ingredients:

  • 12 ounces of Orecchiette (or small pasta)
  • 2 Tablespoons of Olive Oil, plus more for later
  • 2 Medium Red Onions, Chopped
  • Salt
  • Pepper
  • 2/3 Cup of Chopped Green Bell Pepper
  • 2/3 Cup of Roasted Almonds, roughly chopped
  • 2 Tablespoons of Fresh Lemon Juice
  • 1/2 Cup of grated Parmesan Cheese, plus more for later
  • 1 Cup of Cottage Cheese

Directions:

  1. Prepare pasta according to package directions.
  2. While that is cooking chop the vegetables and the almonds.
  3. Heat the two tablespoons of oil in a pan.
  4. Once heated add the red onion, 1/2 teaspoon of pepper, and 1/2 teaspoon of salt.
  5. Cook until tender (~8-10 mins).
  6. Drain the cooked pasta and put it back in the pot.
  7. Add the red onion,the lemon juice, bell pepper, almonds, Parmesan cheese, 1/4 teaspoon of pepper, and a 1/2 teaspoon of salt. Stir.
  8. When well mixed, transfer to a serving bowl or platter.
  9. Dollop with the cottage cheese, drizzle olive oil, and sprinkle with pepper and cheese.

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Thoughts After Cooking:

I had a photograph, but I’m not sure what happened to it as I can’t find it anywhere. This recipe was very delicious as the cottage cheese and bell pepper perfectly complimented the rest of the dish. I will definitely be making this again!

joker-yum

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For more Real Simple Magazine recipes, go to Basil Spaghetti with Cheesy Broiled Tomatoes

For more pasta dishes, go to Pasta with Prosciutto, Cherry Tomatoes, and Asiago

 For more vegetarian recipes, go to White Bean and Barley Soup with Tomatoes and Greens

For more recipes, go to Lemon Scones

White Bean and Barley Soup with Tomatoes and Greens

real-simple-nov-2015

Thoughts Before Cooking:

I read this soup in Real Simple magazine November 2015 issue. It sounded so good that I decided to make it.

I know some of you might think it is too hot to be having soup, but I love it and could eat it anytime throughout the year.

eatingSoupfriends

After I bought the ingredients I noticed this little rating system at the top of the page.

[  ] Quick Cooking

[  ] Healthy Pick

[X] Freezable

[  ] Big Batch

[  ] Slow Cooker

[X] One Pot

[  ] Whole-Grain

[X] Vegetarian

[  ] Gluten Free

That’s nice to know.

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Ingredients:

  • 3 Tablespoons of Olive Oil, plus more for serving
  • 1 Large Onion, chopped
  • 3 Cloves of Garlic, chopped
  • Salt
  • Pepper
  • 48-oz [6 cups] of Low-Sodium Vegetable Broth
  • 1 28-oz Can of Diced Tomatoes
  • 1 Cup of Pearl Barley, rinsed
  • 4 Cups of Kale, stems discarded and the leaves cut into strips.
  • 1 15-oz can of Cannellini Beans, rinsed
  • 1/2 Cup of Shaved Parmesan Cheese, plus more for serving

Directions:

  1. Heat the oil in a large pot over medium-high heat.
  2. Add onion, garlic, 1 teaspoon of salt, and 1/2 teaspoon of pepper.
  3. Cook, stirring occasionally, until the onion is tender (about 8-10 minutes).
  4. Add the broth and tomatoes (with their juice) and bring to a boil.
  5. Add the barley, reduce heat, and simmer until the barley is tender.
  6. Add the kale and beans and cook until the greens are wilted and the beans are heated through (about 3-5 minutes).
  7. Stir in Parmesan Cheese.
  8. Serve soup drizzled with olive oil, top with cheese, and add salt and pepper to taste.

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Thoughts After Cooking:

The recipe says that it serves four, but it makes enough for 5-6 people.

wow

It was very tasty and filling. I loved it.

joker-yum

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For more Real Simple Magazine recipes, go to Brussels Sprouts, Turkey Sausage, & Pesto Pizza Casserole

For more soup recipes, go to Ratatouille

For more vegetarian recipes, go to Garden Pasta Salad with Bocconcini

Ratatouille

the-wooden-spoon-book-of-57658g3

Thoughts Before Cooking:

Ever since I watched the movie Ratatouille, I have wanted to make Ratatouille.

I actually got this book The Wooden Spoon: Book of Home-Style Soups, Stews, Chowders, Chilis, and Gumbos for free. When I was leafing through I found Ratatouille and decided to make it.

Ratatouille is an interesting dish that can be classified as a soup, salad, and casserole.

Now you can do it two different way: layer it like Remy in Ratatouille; or cook it in a pot on the stove. I went the stove route as it was waaay to hot to be using the oven.

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Ratatouille is a marvelous all-vegetable stew, featuring eggplant, zucchini, and tomatoes. It requires a rather large casserole or pot for layering the ingredients, but it cooks down to less than  half the original volume. Serve with crusty bread and a variety of cheeses. Leftovers can be served cold as a salad or side dish.”

Ingredients:

  • 5 Quart Stovetop-to-oven casserole or stockpot
  • 6 Tablespoons of  Extra-Virgin Olive Oil
  • 2 Yellow Onions, Thinly Sliced
  •  2 Garlic Cloves, Minced
  • 1 Eggplant, Peeled and Cubed
  • 3 Small or 2 Medium Zucchini, Sliced
  • 1 Red Bell Pepper, Seeded and Cut into Strips
  • 4 Red-Ripe Tomatoes, Peeled and Sliced
  • 1/4 Cup of Coarsely Chopped Fresh Basil (Do Not Use Dried)
  • 1 Tablespoon of Chopped Fresh Oregano, or 1 Teaspoon Dried
  • 1 Teaspoon of Salt
  • 1/4 Teaspoon of Pepper

Directions:

Oven:

  1. Preheat the oven to 300 degrees F.
  2. Warm 3 tablespoons of oil in the casserole over medium heat.
  3. Remove from heat.
  4. Layer the vegetables in the casserole, using half of each vegetable in each of two layers.
  5. Sprinkle layers with basil, oregano, salt, and pepper; until all are used.
  6. Sprinkle the remaining 3 tablespoons of oil over the top
  7. Cover and bake for 1 hour.
  8. Uncover the casserole and gently move the contents with a wooden spoon so that they settle.
  9. Serve in flat soup plates.

Stovetop:

  1. Warm 3 tablespoons of oil in the casserole over medium heat.
  2. Remove from heat.
  3. Layer the vegetables in the casserole, using half of each vegetable in each of two layers.
  4. Sprinkle layers with basil, oregano, salt, and pepper; until all are used.
  5. Sprinkle the remaining 3 tablespoons of oil over the top
  6. Simmer on stovetop for 1 hour, using a wooden spoon to gently move the contents from time to time, but without actually stirring.
  7. Simmer, uncovered, on the stovetop for 10 to 15 mins to thicken the sauce.
  8. Serve in flat soup plates.

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Thoughts After Cooking:

I really enjoyed it. It came out great and was delicious.

fantastic

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For more soups, go to Italian Wedding Soup

For more casseroles, go to Brussels Sprouts, Turkey Sausage, & Pesto Pizza Casserole

For more salads, go to Garden Pasta Salad with Bocconcini

For more low-calorie dishes, go to Bulghur Salad

For more vegetarian dishes, go to Happy 4th of July Triple Berry Salad

For more recipes, go to Green Tea Frappuccino

Garden Pasta Salad with Bocconcini

foodie

Thoughts before cooking:

So I was looking though the recipes in this magazine and I spotted this one. It  sounded absolutely delicious and I couldn’t wait to make it.

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Ingredients:

Dressing:

  • 1 Clove of Garlic
  • 1/2 Cup of Cherry Tomatoes (preferably mixed colors)
  • 3 Tablespoons of Red Wine Vinegar
  • 1/4 Cup of Fresh Basil
  • 1/3 Cup of Extra-Virgin Olive Oil
  • Salt
  • Pepper

Salad

  • Salt
  • 8 oz Campanelle or Fusilli Pasta (~4 Cups)
  • 1 Small Zucchini
  • 1.5 Cups of Halved Cherry Tomatoes
  • 1 Cup of Halved Bocconcini (Small Mozzarella Balls)
  • 1/4 Cup of Slivered Almonds or Pine Nuts, Toasted
  • 1/2 Cup of Basil, thinly sliced
  • Pepper

Directions

  1. Bring a small saucepan of water to boil; add the garlic and cook for two minutes.
  2. Remove the garlic and place in a blender with the cherry tomatoes, vinegar and basil; puree until smooth.
  3. With the motor running, add the olive oil in a slow, steady, stream and blend until smooth.
  4. Season with salt and pepper.
  5. Bring a large pot of water to boil, adding the pasta and cooking until al dente.
  6. Drain and rinse under cool water, shaking off the excess.
  7. Transfer the pasta to a bowl and toss with the dressing.
  8. Shave the zucchini into strips with a vegetable peeler or mandoline; halve the strips crosswise and add to the pasta.
  9. Add the tomatoes, bocconcini, pine nuts or almonds, and basil.
  10. Toss.
  11. Season with salt and pepper.
  12. Serve immediately or refrigerate, covered, up to 6 hours (bring to room temperature before serving.)

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Thoughts After Cooking:

It was phenomenal.

wow

I loved it!!!

loveitSupernatural

I took it to a potluck and it was gobbled up in like five mins.

Rachel_pasta_ooh_mine_eating_stuff

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For more from Food Network Magazine, go to Broken Lasagna with Zucchini-Tomato Sauce

For more salad recipes, go to Happy 4th of July Triple Berry Salad

For more recipes, go to Mini Lemon Pancake Cookies

Happy 4th of July Triple Berry Salad

4thofJuly

Happy 4th of July!

Thoughts Before Cooking:

Happy 4th everybody! I don’t know about you all, but where I’m at it is going to be one HOT, HOT, HOT day.

itstoohot-44191

So I was looking for something that would be tasty and cool to eat/cook.

I got this recipe from The Kitchen is My Playground and the original title is Triple Berry Salad with Simple Vanilla Syrup.

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Ingredients:

  • 6-8 ounces of Strawberries
  • 6 ounces of Blueberries
  • 6 ounces of Raspberries
  • 1/4 Cup of Sugar
  • 1/4 Cup of Water
  • 1/2 Teaspoon of Vanilla Extract

Directions:

  1. Place sugar and water in small saucepan over medium heat.
  2. Bring mixture to a simmer (there will be small bubbles), and stir until the sugar is dissolved.
  3. Remove from heat and cool for 5 mins.
  4. Stir in vanilla extract.
  5. Chill completely in fridge.
  6. Rinse the berries.
  7. Hull the strawberries and slice into 2-3 pieces.
  8. Place all the berries in one bowl.
  9. Just before serving, drizzle the berries with the vanilla sugar syrup.
  10. Toss gently.
  11. Serve.

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berrysalad

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Thoughts After Cooking:

I thought this was amazing!

wow

I will be making this again and again and again!

loveitSupernatural

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For more 4th of July recipes, go to With the 4th of July comes Apple Pie

For more salad recipes, go to Bulghur Salad

For more dessert recipes, go to Mini Lemon Pancake Cookies

For more Pinterest recipes, go to Grilled Zucchini Roll-Ups

For more holiday posts, go to Where Are You Now?

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Bulghur Salad

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Thoughts Before Reading:

This recipe comes from an old cookbook from the ’70s,Time Life’s American Cooking: The Melting Pot, and covers all kind of recipes from the different cultures in the USA.

This was was under the Armenian section. I read the ingredients and thought it sounded pretty good, after all I had been very curious as to what bulghur tasted like.

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Ingredients:

  • 2 Cups of Water
  • 1 Cup of Bulghur (Cracked Wheat)
  • 1 Small Cucumber
  • 1 Medium-Sized Firm Ripe Tomato
  • 1 Small Green Bell Pepper
  • 1 Bunch of Large Scallions or Green Onions
  • 1/4 Cup of Finely Chopped Parsley
  • 2 Teaspoons of Salt
  • 1/2 Teaspoons Freshly Ground Black Pepper
  • 3 Tablespoons Strained Fresh Lemon Juice
  • 1/4 Cup of Olive Oil

Directions:

  1. Bring the two cups of water to a boil.
  2. When boiling, drop in the bulghur in a slow thin stream so the water continues to boil.
  3. Cover the pan, lower the heat and simmer the bulghur for 10 mins, or until all of the water is absorbed.
  4. Uncover the pan and, stirring frequently, cook over low heat for another 1 or 2 mins to dry the grains.
  5. Transfer the bulghur to a large mixing bowl and cool to room temperature. Then cover with plastic wrap and refrigerate for 30 mins, or until thoroughly chilled.
  6. With a sharp knife or rotary peeler, peel the cucumber. Cut it crosswise into 1/2-inch slices, then cut each slice into 1/2 inch cubes.
  7. Cut the stem out of the tomato, then cut the tomato into 1/2 inch pieces.
  8. Halve the green pepper, cut out and discard the ribs and scoop out the seeds. Cut the pepper into 1/2 inch pieces.
  9. Trim the root ends of the scallions and wash them under cool running water. Cut the, including 2 inches of the green stems, crosswise into 1/8 inch-wide slices.
  10. Add the cucumber, tomato, green pepper, scallions, and parsley to the bulghur and season with salt and pepper.
  11. Just before serving, sprinkle the salad with lemon juice and pour in the olive oil.
  12. With a rubber spatula or wooden spoon, toss the salad.
  13. Transfer to another bowl and serve.

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Thoughts After Reading:

This is one of the cheapest things I have ever made. The most expensive ingredient was the green bell pepper, costing $1.50 (I already had olive oil as I use it regularly).

It was also delicious.

joker-yum

Healthy, good for you, and tasty. What more could you want?

likeit

This is definitely something I will be making again.

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For more recipes from Time Life’s American Cooking: The Melting Pot, go to Caraway Rye Bread

For more salad recipes, go to Caprese Salad

For more low calorie recipes, go to Grilled Zucchini Roll-Ups

For more recipes, go to Crasins Scones

Caprese Salad

Basil Herb Clipart

Thoughts Before Cooking:

I’ve had this salad before and loved it. So I decided to make my own. It is easy and only a few ingredients.

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Ingredients:

  • Basil
  • Mozzarella Cheese
  • Tomatoes
  • Olive Oil
  • Salt
  • Pepper

Directions:

  1.  Pluck and wash the basil leaves.
  2. Slice the tomatoes.
  3. Slice the mozzarella into thick slices.
  4. Lay them in a line, alternating between the three ingredients.
  5. Drizzle on olive oil and add salt and pepper to taste.

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Thoughts After Cooking:

It tasted great, just like I knew it would.

fantastic

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For more Italian food, go to Pizza Siciliana

For more recipes, go to King Arthur Carrot Cake or Cupcakes

Grilled Zucchini Roll-Ups

So I know what today is…

fridaythe13th

That’s okay stay strong. I have a recipe to try out that will be the perfect pairing to whatever your Friday the 13th plans are.

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zucchini

So I got the recipe from Health.com and it sounded tasty and healthy (of course) so I thought I would try it out.

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Ingredients:

  • 3 small zucchini (about 1/2 pound each), cut lengthwise into 1/4-inch-thick slices
  • 1 tablespoon olive oil
  • 1/8 teaspoon salt, plus more to taste
  • 1/16 teaspoon of freshly ground black pepper, plus more to taste
  • 1.5 ounces fresh goat cheese
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon fresh lemon juice
  • 2 ounces bagged baby spinach (2 cups lightly packed)
  • 1/3 cup basil leaves

Directions:

  1. Preheat grill or grill pan to medium.
  2. Discard the outermost slices of zucchini; brush the rest with oil on both sides.
  3. Sprinkle the zucchini slices with salt and pepper.
  4. Grill until tender, about 4 minutes per side. (You can prepare the zucchini a day ahead and store it in an airtight container in the refrigerator.)
  5. In a small bowl, combine the goat cheese, parsley, and lemon juice, mashing together with a fork.
  6. Put 1/2 teaspoon of the cheese mixture about 1/2 inch from the end of a zucchini slice.
  7. Top with a few spinach leaves and a small (or half of a large) basil leaf.
  8. Roll up and place seam side down on a platter. Repeat with remaining zucchini slices.

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Grilled Zucchini Roll-Ups

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Thoughts After Cooking:

I thought this were pretty good. They were tasty, healthy, and fun to make.

joker-yum

I will be making these again.

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For more pinterest recipes, go to Sour Cream Lemon Pie

For more low calorie meals, go to Mozzarella Tomato Toast

For more recipes, go to Wookie Cookies