Beyond Burger

We have been curious about the Beyond Burger for a while now and finally gave them a taste!

This is not your typical veggie burger. It looks and tastes like hamburger.

Being a vegetarian myself, I am going by Jim's word that they cooked just like real hamburgers, juice and all. They can also be grilled.

What are they made of? 
water, pea protein, canola oil, coconut oil, rice protein, natural flavors, cocoa butter, mung bean protein, methylcellulose, potato starch, apple extract, pomegranate extract, salt, potassium chloride, vinegar, lemon juice concentrate, sunflower lecithin, beet juice extract (to give it the look of meat).

Each one has 260 calories. The nutrition facts are excellent. I love that there are 4.0mg of iron (20% daily value). Being soy free and gluten free, they are also great for those with certain food allergies.

We topped ours with sauteed mushrooms and onions.

We both thoroughly enjoyed these! A notable comment Jim made is that it lacks the iron taste you get from a real burger since he prefers them rare. Otherwise they were perfectly scrumptious!

We purchased a package of 2 for $5.00. $2.50 a patty seemed a bit pricey in comparison to veggie burgers but we felt it is worth it as an occasional treat.

If you have been curious about this burger, I would definitely suggest giving it a try! I don't know if this product is available in other countries yet but I believe it is available across the US.

Stay safe and healthy.

Thank you for stopping by. ~Val

A Cheesy Mushroom Pie

I love having a husband who doubles as my personal chef! This is his original creation. There are probably like recipes out there but I have not looked. Luckily I wrote it down so it can be recreated. 

It is a savory, cheesy, delicious mushroom pie.

We normally cheat when we make anything needing crust so we used 2 store bought ones. The oven was heated to 375F.

A mushroom and bell pepper saute was started with olive oil, sliced mushrooms and chopped red bell pepper. To taste he added soy sauce, salt and pepper, a little veggie bullion for an added boost and some cornstarch to thicken.

Since this was a spur of the moment thing I do not have quantities. If too much saute is made, the leftovers would be perfect over rice or quinoa.

Then most importantly some red wine was added. A must with mushrooms! Yes I was having fun drinking wine and taking pictures. 🍷

The cheese used was a combination of shredded mozzarella, cheddar, parmesan and asiago.  The mozzarella was put on the bottom of the crust. Then the mushroom and pepper saute was poured in the shells. The remaining cheese topped it. Some mushroom and pepper were used to garnish the top.

This was baked for approximately 30 minutes until the crust was golden brown and the cheese was melted.

It is totally scrumptious (although not photogenic) on its own and would be perfect for a brunch. We also decided to add a little marinara sauce for dipping on the side. Great addition for the red saucer lover! 

With the buttery crust and all that cheese, this was so NOT healthy!

It is always fun to wing it in the kitchen, particularly when it is a success!

Thank you for stopping by! ~Val

Spinach Artichoke Spaghetti Squash Recipe

This was so good to eat that it felt naughty!

I was looking around for something different to try with spaghetti squash and came across this savory recipe.

Below is my take on it. I have found it better to bake a spaghetti squash first then put it in a casserole dish for final baking. This way the filling goodness really gets into the "spaghetti". It is more cleanup than making them in the "boat" halves but is easier to divide up for future meals.

1 spaghetti squash
3 teaspoons of extra virgin olive oil
3/4 cup of chopped onion
1/2 cup light sour cream or plain yogurt 
3 ounces less fat cream cheese
3/4 cup grated parmesan, divided
3 cups packed baby spinach 
1 1/4 cups of marinated artichoke hearts, chopped
3/4 cup shredded mozzarella cheese

We happened to have the marinated artichoke hearts handy. If using non-marinated, you may want to add 3 cloves of minced garlic and salt and pepper to taste in the saute step.

First bake the spaghetti squash. I pierce the skin all over and bake at 425F for approximately 1 hour depending on the size. Once a fork easily pierces the skin, it is done.

Then let it cool for 10 minutes for so before cutting. 

While that is cooling, heat the olive oil over medium heat. Add onion and cook for 5-8 minutes until tender. If adding garlic, salt and pepper, this is the time to add it. Toss for 1 minute.

Then add sour cream (or yogurt), cream cheese, and half the parmesan. Stir in spinach and artichoke hearts. Cook until spinach wilts. Remove from stove top. 

Yes it is like a savory spinach and artichoke dip!

Then cut the squash in half and remove the seeds. 

Scoop out 1 halve of the spaghetti squash into a 9 inch square baking dish. Then mix in half the cheese/veggie mixture. I like lots of cheese so I sprinkled a little extra parmesan and mozzarella on top of this layer. Then repeat with other squash half. Top with the rest of the cheese.

Place under the broiler for 2-3 minutes until cheese is melted with a slight bit of brown coloring.

Enjoy!!! I was able to divide this dish up into 6 servings. Click here for the original recipe if you would like to make this in the boats.

I hope you feel inspired to try something new in the kitchen! Thank you for stopping by. ~Val

Stuffed Avocados

For years I have been saying that I need to try baking avocado after seeing so many delicious looking images online. So I finally did!

I was looking for a dinner dish for this huge avocado that was ready to eat.

Below is the actually recipe. I used used more ingredients due to the size of the avocado. This recipe is likely for the little Haas avocados.

1 avocado
1/4 cup finely chopped onion
1/4 cup finely chopped tomato
1 jalapeno, finely chopped
1 teaspoon minced cilantro
1 tablespoon freshly squeezed lime juice (about 1 lime)
salt and pepper
1/4 cup pepper jack or cojita, shredded or crumbled (I used cheddar since it was handy in the fridge and to be honest I have never heard of cojita!)
hot sauce to serve it desired

Preheat oven to 325F.

Cut avocado in half and remove pit.

In a small bowl, combine the onion, tomato, jalapeno, cilantro, lime juice and 1/4 teaspoon of salt (ok, I forgot to buy cilantro so there is none in here).

Season the avocado halves with salt and pepper. Divide the veggie mix on the halves. Sprinkle the cheese on top.

Crinkle two pieces of foil under and around the halves to keep them from rolling on a baking sheet (and make clean up easier!).

Bake until cheese melts. This will take 8 to 12 minutes.

Enjoy! Healthy, filling, and yummy!

If you love avocados but never baked them before like us, give it a try. I see many recipes online with eggs baked in them. I will be trying that in the near future.

Thank you for stopping by. ~Val

A Celery, Cheese, Apple Snack

I came across this simple, delicious 4 ingredient snack/appetizer/light lunch idea while watching an episode of Lidia Bastianich's show. Original recipe here.

The recipe calls for gorgonzola cheese but we are not blue cheese fans. So I thought smoked gouda!

Anyway, I think any cheese one loves with fruit can substitute here.

I first cut up celery into snack sizes.

Then diced up half of a granny smith apple and equal parts of the gouda cheese. I simply eyeballed the amount to work with based on the amount of celery chopped up.

The other cheese is mascarpone which helps to hold it together. So this gets all mixed up.

Then put the filling in the celery!

Messy, but total yum! Next time I am going to try cheddar with cream cheese as the binder. I think that will be equally tasty, yet different.

I use organic celery which tends to be really small so it is hard to fill. Regular celery would work better but this is one of those high pesticide veggies in the U.S.! 

I hope you try this snack if you like celery, cheese and apples.  I don't think you will be disappointed. Thank you for stopping by.  ~Val

Avocado Soup

I made this avocado soup on a whim one day when I had 2 ripe avocados lying around needing to be eaten.

How beautiful is our granite by the way? I am obsessed with its brown waves you see on the right side below. It is so much more enjoyable to be in the kitchen now than before with our decades old pink counter!

I referred to my cooking bible 1000 Vegetarian Recipes by Carol Gelles and came across this simple recipe for which I had the 3 ingredients on hand.

2 cups of vegetable broth
1 1/2 cups of chopped ripe avocados (I found 2 hass avocados to be the perfect amount)
1 cup of buttermilk

First bring the broth and avocado to a boil over medium heat.

Then place in a blender or food processor (depending on size, 2 batches may be needed). 

Cover and process until pureed into this beautiful smooth color.

Then put back in pot and stir in the buttermilk. That's it! 

I first had a bowl hot. Once cooled in the fridge, it is a delicious gazpacho! Great for a summer snack or side with a sandwich.

The recipe also suggests adding a 1/4 cup of chopped scallions or cilantro before pureeing if desired.

It stays green too (no browning)! I am guessing the buttermilk is the reason for this. 

Thank you for stopping by. I hope I have inspired you to try something new in the kitchen! ~Val

Eggplant Parmesan Modification

Eggplant parmesan is a beloved dish in our house. However we traditionally made it by slicing the eggplant very thin and frying each breaded piece which makes it not the healthiest dish!

Over time, Jim has become creative and ultimately came up with perfection. Less oil and red sauce is what he was going for since eggplant parmesan brings on acid reflux in me.

He removes the skin first, then slices the eggplant lengthwise in thick slices.  Then he dips the pieces in egg, then breadcrumbs for frying. 

After frying, each piece is laid out on a baking sheet and sprinkled with tomato sauce, cheese and fresh tomato. Then baked at 350F until cheese is beautifully browned. Then reduced balsamic is drizzled on top to taste.

What a difference! We find this to be much more delicious because you can really taste the eggplant. It is healthier and one piece is quite filling. My tummy is happier eating this versus the indulgent way we used to make it. A perfect meal with a side salad. Bonus, the leftovers heat up wonderfully in the microwave.

Thank you for stopping by! ~Val

The Coop Rotisserie

The Coop Rotisserie is a new eatery in downtown Amesbury, MA (where Main Street and Friend Street intersect).  This is the first time Jim and I have known owners opening a restaurant so it is a treat to check it out!

I know what you are thinking, Val is reviewing a chicken joint? 

Well it turns out there are many vegetarians in this area and this restaurant worked out a delicious menu to cater to those of us veggie types.

This is the cook Elvis and I. Being Latino, he has incorporated his spicy ethnicity into the menu.

We ate vegetarian of course but from what I have seen on Yelp and Facebook, patrons are loving the rotisserie chicken too.

This is the vegetarian version of the empanada. It is full of veggie goodness. The vibrant sauce it a roasted carrot chipotle. Yum! Also made with either chicken or beef picadillo.

A scrumptious black bean veggie burrito. Perfect for satisfying Latino craving. Also made with chicken or braised beef.

We tried this traditional vegetarian sandwich of portabello and roasted red pepper. It is loaded with greens and tomatoes along with tasty seasoning of pesto de albahacca. So much deliciousness.

Those are not french fries on the side, but yucca fries. They are perfect! Served with the roasted carrot chipotle, I was in love. 

Elvis was saying that these are ordered much more often than the french fries. Considering this, he is now thinking of adding other yucca items to the menu. Great idea! This is not something we see on menus often.

The restaurant is small and quaint.

Elvis makes it a point to come out from behind the open kitchen to talk with the patrons. That is the best way to learn about how to tweak a menu that the customers will love and keep coming back for! 

They have been very busy since they opened their doors a few months back and I know these guys will experience continued success.

Next time we will try the quesadillas, tacos, rellanas and salads and leave very satisfied again! 

If you live locally, I hope you will check out The Coop Rotisserie open Tuesday thru Saturday from 11:30am until 9:30pm.

Thank you for stopping by! ~Val 

Cauliflower and Mushroom Gougere

This was my first time making a Gougere and it won't be my last. This is not the prettiest looking dish but boy is it delicious!

cauliflower and mushroom gougere

For the gougere the ingredients are:
8 tablespoons of butter (1 stick)
1.25 cup all purpose flour
4 eggs
4 ounces gruyere or cheddar cheese, finely diced (I actually used gouda which I had on hand)
1 teaspoon dijon mustard
salt and black pepper 

For the filling:
1 small head of cauliflower
7 ounce can of tomatoes
1 tablespoon sunflower oil
1 tablespoon butter
1 onion chopped (I used leeks instead which I had handy)
4 ounces of mushrooms, halved if large
1 teaspoon thyme

1. Preheat the oven to 400F. Butter a large ovenproof dish. Place 1.25 cups of water in a large saucepan with the 8 tablespoons of butter on high until melted. Remove from heat and add the flour. Beat until smooth. 

2. Beat in the eggs, 1 at a time. continue beating until thick and glossy. Stir in the cheese and mustard along with salt and pepper to your liking. Lastly spread this mixture in the dish including the sides. This was a messy job and I don't know how professionals make it smooth!

pastry dough

3. Next work on the filling. Cut the cauliflower into florets. 

4. Puree the tomatoes in a blender if large. I actually used a can of finely diced and left as is.

5. Heat oil and butter in a large non stick skillet. Saute onions for 3-4 minutes. Add the mushrooms and cook for 2-3 minutes. Add cauliflower and stir fry for 1 minute. Add tomato and thyme. Add salt and pepper to your liking. Cook over low heat for 5 minutes.

6. Spoon into the center  of the dish. Bake for 40 minutes until the pastry has risen.

Before Baking

Then enjoy! The dough is delicious due to all the fattening butter and cheese. Yum!

Mine did not look quite like the photo in my cookbook:

The pastry of this reminds us of Pizzeria Uno's deep dish pizza crust so their secret must be lots of butter. Next time I will be changing up the filling to something very Italian which I think will be amazing!

I hope this inspired you to try something new in the kitchen!

Thank you for stopping by. ~Val

An Eggplant Dish

We have never tried cooking eggplant this way before, simply cooking it in halves. It got gobbled up quickly! 

First the eggplants are halved and placed flesh side down on cooking sheets. Salt can be sprinkled on the flesh side to reduce the liquid formed although I used no salt since there is plenty in red sauce. Then the skin is brushed with oil which is why they glisten!

Then broil them on high for 20 minutes. They will come out soft and slightly browned.

Then turn the oven to 400F. Add marinara sauce, bread crumbs and parmesan cheese. Then drizzle with olive oil followed by feta cheese crumbles. 

No measurements needed. If you love cheese, put lots on! If you are watching your calories, use less and maybe add tomato slices. The beauty of parmesan and feta is that a little goes a long way in flavor. Same goes for the breadcrumbs.

Bake at 400F until breadcrumbs are toasted. The feta may melt a little.

Then enjoy!

Thank you for stopping by. Let me know if you try this! ~Val

Veggie Ball Sub

Jim and I were watching a Food Network show and the host was at Marabella Meatball Co. in Philadelphia. They make veggie ball subs! This had us salivating. This restaurant is kind enough to share their recipe here. 

Unfortunately when writing this blog post, I discovered that their business had closed. I don't think it had to do with their recipes though!

We were very impressed with their deliciousness. 

The following ingredients get combined:

1/2 cup breadcrumbs
4 eggs
1/8 cup grated parmesan cheese
1/8 cup chickpeas rinsed and roughly chopped
1 tablespoon toasted pine nuts roughly chopped 
1 tablespoon of golden raisins roughly chopped (we left these out since I was skeptical) 
1 teaspoon chopped garlic (we left this out as well because of my tummy)
1 teaspoon fresh parsley
1 teaspoon salt
1 teaspoon fresh ground pepper
1 bunch broccoli crowns cooked, cooled and roughly chopped
1/4 head cauliflower cooked, cooled and roughly chopped

Once the ingredients are mixed together well, refrigerate for 15 minutes. 

Preheat oven at 400 F. 

Scoop and roll out mixture into 2.5 ounce balls. Ours were about 1.5 inches wide.  

 

Place on a greased baking sheet. I just put them on a sheet with parchment paper (no greasing) and that worked well. Bake for 30 minutes until golden.

Ok, we didn't use rolls but rather toasted sandwich bread. Then topped them with red sauce and provolone cheese. They are fantastic with just cheese too.

Enjoy!

 

The host's comment was that they tasted like meat. Jim thought the same thing. It has been over 20 years since I've eaten meat so I can't quite comment on that (man I'm getting old!). 

Anyway they are full of tastiness! Next time we are going to form this recipe into patties for burgers. I bet they will freeze well at a fraction of the cost of veggie burgers!

Thank you for stopping by! Have a great week! ~Val

Pepper Salad

Jim's parents were with us over the Thanksgiving holiday and his dad showed me this delicious salad!

It is so simple to make this vibrant dish.

Simply chop up the following:
1 red bell pepper
1 orange bell pepper
1 yellow bell pepper

Then toss in a bunch of watercress and a 14 ounce can of rinsed black beans.

The dressing is a combination of olive oil and balsamic vinegar to taste. I always say to start with small additions of the vinegar as to not over power the food. Then add more as desired.

Adding in quinoa is a great way to turn this salad into a meal!

Thank you for stopping by! I hope you are having a wonderful holiday season thus far. ~Val

Kitchen Fun!

Corn Chowder
I found another way to use silken tofu where you don't notice its texture! This is in creamy soups and chowders (used in place of dairy).

This soup is easy and absolutely delicious. I can't believe there is no dairy in it! 

The ingredients are as follows:
3.5 cups of vegetable broth
2 bay leaves
1/4 teaspoon cumin
1/4 teaspoon thyme
1/8 teaspoon of cayenne pepper (or to taste)
salt and pepper to taste
2 medium potatoes (chopped into 1 inch cubes)
3 cups of frozen (thawed) or fresh corn
package of 12.3 ounce silken tofu (the Mori-Nu brand is just the right size) pureed until smooth in a food processor or blender

First boil the broth with all the spices in it. Add potatoes, cover and cook on high until tender. Then turn down to low. Add tofu and corn. Simmer uncovered for about 10 minutes. Then enjoy. It taste amazing as a leftover too!

I will definitely be playing around with silken tofu in soups this coming winter!

A Delicious Stack

We had a bunch of extra red bell peppers that I was worried about going bad so I roasted them. They are perfect in this lunch of a simple stack with the pepper, tomato and mozzarella cheese. Topped off with a balsamic vinaigrette and dried basil. Yes, it completely fell apart when I ate it!

Freezing Fresh Carrots

I have frozen fresh carrots in the past, but never properly. So internet searching I went to learn how to help these orange guys maintain their flavor.

These were baby carrots that I chopped up. Then put them in boiling water for 2 minutes. Then added the carrots to ice water for an additional 2 minutes. 

This blanching process takes care of natural enzymes and bacteria that can cause the carrots to lose flavor, color and nutritional value. So now I have 2 batches in freezer bags ready to be added to soups in the near future!

Thank you for stopping by! ~Val