All Things
5/9/2020 0 Comments Easy avocado Toast
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This recipe is not my typical meatless Monday recipe but, I am the only non-meat-eater in my household and sometimes sides are what I end up eating with a salad. Which means, I need to come up with the best sides every to keep me full. These red-skin garlic mashed potatoes are a creamy, meets savory, meets flavorful, and just downright delicious recipe. One that was too good not to share! Mashed potatoes go with EVERYTHING! I have always talked about loving flexibility in my recipes. Add a little of something here, add a little something there... it creates the ability to meet everyone's taste buds and preferences. However, I think I have finally done it! I have nailed my red-skin garlic mashed potatoes recipe to where I do not need to play around with it anymore. Let's start with the potatoes... the recipe name clearly states red-skin, but I have also used golden yellow potatoes and it does taste equally as delicious. So, if you have a preference in potato, here is the flexibility of the recipe for yourself. I used about 9 medium to large size potatoes and cut them in all different shapes. As long as they are cut thin (speeds up cooking time), it does not matter the shape you make them. After all, they are all just getting mashed together anyway. Once your potatoes are cut, put them in a large pot and add water to just slightly over the potatoes. Stir in your 1tsp salt, cover, and wait about 30-40 minutes or until tender enough for mashing. Strain the potatoes once tender enough and put in a medium size bowl for the magic of deliciousness to happen. I mean seriously, my mouth is watering right now. Mash the mashed potatoes with a fork or a potato masher. I do not use a hand mixer. I had heard a while ago that it was not good to use a hand mixer. I could not remember for the life of me why, but, I just do not use one. Once they are mashed to your consistency preference, add your butter, milk, garlic powder, minced garlic, sea salt, and pepper. Stir to combine and taste test. Ingredients:
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Eggplant has recently become a favorite of mine. It reminds me of tofu in the sense that it picks up on the flavors you are cooking with, but without the meaty texture. Surprisingly, eggplants are very filling as well. We each had about two slices of the eggplant with the pasta and were completely full! Eggplants contain a lot of moisture and you definitely want to begin getting most of that moisture out, otherwise the dish can taste more watery than anything. Start by cutting the eggplant into 1/4 inch slices. For this next step, I used a cutting board, but you could use anything you have lying around such as a baking sheet. Place a single layer of paper towel down and lay the eggplant pieces over top of the paper towel. Sprinkle the eggplant lightly with some sea salt. Don't worry, it will not make the dish taste any saltier. The salt helps pull more moisture out, plus the salt will be wiped away after the time of sitting is done. Let the eggplant sit for up to one hour. After allowing the eggplant to sit, take a clean paper towel and blot any remaining moisture. This is the step that you will wipe away any salt as well. You will need two shallow baking dishes or bowls. I used regular kitchen eating bowls. In one, beat two eggs. In the other, mix together the bread crumb mixture. I mixed the bread crumbs with a tablespoon of flour, one teaspoon baking soda, oregano, basil, garlic powder, sea salt, and pepper. Using your favorite sauce, apply a thin layer to the bottom of a 9x13 pan. Heat a non-stick skillet over medium heat. Once heated, add two tablespoons of olive oil (can also use vegetable oil). Dip one piece of eggplant in the egg mixture, next in the breadcrumb mixture, and then place it on the heated skillet with oil. Cook the eggplant on the skillet just until browned on each side (about 1-2 minutes). Transfer the eggplant to the baking pan, laying them in a single layer. Repeat steps, until all eggplant pieces have been dipped and browned. My family personally loves all the sauce and all the seasoning. Once the eggplant is in the baking dish, *optional* spread additional sauce over eggplant pieces for additional flavor. You can also add additional spices on top of the sauce to add even more flavor to the dish. Again, the eggplant picks up all of the flavor from ingredients we are working with. Sprinkle mozzarella cheese on eggplant and bake covered for 20 minutes. The eggplant can be eaten by itself served with additional sides, or served over a bed of pasta, rice, quinoa, anything you choose. I served the dish over a bed of mini spaghetti, and cooked the spaghetti while the eggplant was baking. The crispy eggplant parmesan quickly became a family favorite! Ingredients:
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Lasagna is one of my favorite meatless Monday recipes. I always preach about choosing recipes that I can be creative with, and add ingredients, etc. This is definitely one of my "I have never made two of the same recipe." I tend to use all of the same ingredients, but sometimes I add extra garlic, or extra basil. It just depends on what we have in the house. But one thing that always remains the same; it is super cheesy, and super saucy! For me and my husband, the sauce makes the recipe. I have tried multiple sauces for our lasagnas, but have always gone back to marinara and garlic basil. There is just something about the combination of sauces that just really makes it so tasty. I have used multiple brands as well, but have not found that I love one brand over the other. When I am mixing my ricotta blend, I always taste test to ensure I love the taste of it. You can always add more ingredients to fit your taste bud needs. I think that is what I preach most as well. Each recipe is going to need to be fit to your specific taste buds. So ALWAYS taste test things such as the ricotta mixture! When I am putting it all together, I do find that it is easier to hold the oven ready lasagna noodle while I spread the ricotta mixture on top. It tends to smooth out better, and then I lay it flat into the baking dish. A normal lasagna noodle will not fit into the 9x9 pan, so I do have to break off about two inches. However, keep that aside, because three broken pieces can equal one full lasagna noodle. I try not to waste food in this house :) Before placing the lasagna into the oven, I always spray the top of the tin foil with non-stick cooking spray. I was so tired of pulling the tin foil off to find that most of my cheese had come off with it. By adding the cooking spray, I find that very minimal cheese gets stuck to the top, but rather stays on my lasagna. Ingredients:
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Need I say more?! Drooling just thinking about how good these babies are. The one thing I craved so much when I was pregnant and then on maternity leave were these cinnamon roll pancakes from this brunch restaurant near us. The warm pancake paired with cinnamon filling and a gooey cream cheese frosting. Nothing better! They really just melt in your mouth. I feel like we get into a breakfast rut of eggs, bacon (for the family), toast, and fruit. Pancakes are a fun addition, but even better when they are specialty. At $10 a pop at my favorite brunch place, and my love of cooking, I knew I could come up with my own recipe at home that would be equally as delicious, and fun for the kids. I am all about the simple life, and making things as easy as possible for Mom life. For this recipe, I have just used a pancake mix from the store. Eventually, I will probably attempt my own pancake mix, but for now, this is what I use. You can use any type you want, or if you have your own homemade mix, the brown sugar cinnamon filling, and cream cheese frosting will make a wonderful addition! Ingredients: Pancake:
Brown Sugar Cinnamon Filling:
Cream Cheese Frosting:
Optional:
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Brown Sugar Cinnamon Filling: 1. Melt butter in microwave safe dish 2. Add brown sugar and cinnamon. Mix well. 3. Place mixture into a zip-loc bag. Set aside. *You will cut a small corner of the zip-loc bag to allow to swirl onto pancakes Cream Cheese Frosting: 1. Melt butter in microwave safe dish 2. Add cream cheese, powdered sugar, and vanilla. Mix well. Set aside. Cinnamon Roll Pancakes: 1. Mix pancake mix according to package 2. Heat pan on medium heat, spray with non-stick cooking spray 3. 2 tbsp of pancake mix onto hot pan, when the pancake begins to bubble, swirl brown sugar cinnamon on top of pancake (picture shown). Flip pancake over and continue cooking until done. 4. Repeat step 3 until pancake mixture is gone 5. Drizzle cream cheese frosting on top, and ENJOY! *Note: If the cream cheese frosting has hardened, microwave in increments of 10 seconds until it is easier to drizzle over top. I use a fork or a knife to drizzle the frosting. Serve with maple syrup if desired. The comments i have most received about being a vegetarian include; "you eat like a rabbit," or "do you eat anything besides lettuce?" Why yes! I am glad you asked, because I eat an array of foods with lots of flavors. Since becoming a vegetarian nearly 7 years ago, I have really been able to explore with foods, and create delicious meals. Pair that with becoming a Mom, and now I make quick and delicious meals. Tastefully Simple sauces have become a true staple in our house for the past couple months since being introduced to them. Our two favorites are the Bayou Bourbon Glaze and the Honey Teriyaki Sauce. If you have ever had the Jack Daniels Glaze from TGI Fridays, the Bayou Bourbon Glaze tastes identical!! The Honey Teriyaki Sauce tastes like the Teriyaki Sauce from Japanese restaurants! Melt in your mouth good. I typically put the sauces on meat for my husband, but since I do not eat meat, I had to think of ways to be able to use it for me. Which is when I started using it in my veggie rice bowls. I love the veggie rice bowls because you can get creative with them. You can use any veggies you want to use, as much, as little, white rice, brown rice. You could even possibly use quinoa in place of rice. For this specific bowl I made I chose to use; carrots (sliced thin), broccoli, onion, and red pepper. I typically try to choose recipes that allow me to get creative and play around a bit. This was a perfect addition, and you can always add meat if you choose to for those not so meatless Monday's! :) Ingredients:
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