A Word From the Hubby

My name is Merrill. I'm the Hubby in this household. Since this blog started, we are frequently trying new veggie recipes. No, we're not vegetarians or vegans, but we are both trying to eat more veggies these days.

I grew up in a family where we had the same reliable great recipes time and time again. I loved just about everything Mom made, but we didn't branch out much. Now I'm married and wonderful wife is constantly experimenting with new recipes. With all this new stuff, there are definitely some recipes that I like more than the rest.

Sometimes we talk about what we should have for dinner, and I have a hard time remembering my favorites. I have finally gone through many of the recipes and identified my personal favorites with the label "Hubby's Favorites." For anyone who wants a Hubby's opinion on these recipes (or if your Hubby needs a little convincing) then feel free to let them know, "Well Merrill liked it!"

Thank you, Karen, for every thing you cook, fry, bake, and stew. The kids and I love you for it!
-"Hubby"

BBQ Chickpea Quinoa Salad

This recipe is adapted from a BBQ Quinoa Salad recipe given to me by my friend Nicole S. No left overs made it in the fridge. It was a "Are you gonna eat that? Cause if not, I'm gonna eat it." kind of meal.

Ingredients:

• 1 c. cooked quinoa (about 1/2 c. dry)
• 1/2 c. grilled corn (or frozen and cooked)
• 1/2 c. black beans
• 1 can BBQ roasted chickpeas
• 1 avocado, chopped
• 4 Tb BBQ sauce
• 2 scallions, chopped

Directions:

1. Preheat oven to 425 degrees. Rinse and drain the chickpeas and pour into a bowl. Add 1 Tb. olive oil and 2 1/2 to 3 Tb BBQ sauce. Mix well. Pour chickpeas on a pan (you can line it with foil for easier clean-up) and roast for 15 min. Stir, then cook 10 min. more.
2. While the chickpeas roast, cook the quinoa. Put the 1/2 c. dry quinoa and 1 c. water in a pot. Bring to a boil, then cover and reduce heat to a simmer. Simmer about 15 min. until quinoa has absorbed all the water.
3. Toss the quinoa, corn, beans, chickpeas, avocado, scallions, and BBQ sauce together. Season with salt and pepper to taste. Serve warm or at room temperature.

Quinoa Sloppy Joes

I found this recipe and adapted it from Real Mom Kitchen's cookbook. Super yummy. My sister even liked them and she is often hesitant about my kitchen experiments.

Ingredients:

• 2 c. cooked quinoa (about 1 c. uncooked plus 2 c. water)
• 1/2 c. to 3/4 c. onion, finely chopped
• 1/4 c. red pepper, finely chopped
• 1 can (10 3/4 oz) condensed tomato soup
• 3 Tb brown sugar
• 2 Tb BBQ sauce (or more if you want)
• Biscuits, homemade or from the can...whatever you want to make, or you could use buns

Directions:

1. Cook the quinoa by putting quinoa and water into a sauce pan. Bring to boil, then cover and reduce heat. Cook for 15-20 min. till quinoa is fluffy and water is absorbed.
2. Saute onion and red pepper 5-10 min in a tiny bit of olive oil.
3. Add the cooked quinoa, tomato soup, brown sugar, BBQ sauce. Stir to combine. Heat thoroughly, 5-10  minutes.
4. Serve on top of halved biscuits. You can eat them open faced or closed.

Tomato Artichoke Pasta

Finally, another post! Sorry for the long wait. Life gets busy and my blog goes on the back burner for a bit.

Anyway, this is a delicious recipe I adapted from a cookbook called Let Them Eat Vegan. Super simple to prepare.

Ingredients:

• 2-3 Tb olive oil
• 6 cloves garlic, minced
• 1/2 tsp oregano
• 1 tsp basil
• 1/2 tsp sea salt
• black pepper, to taste
• 2 cans artichoke hearts, quartered (about 2 1/2 cups)
• 1 can diced tomatoes (I prefer petite diced)
• 1 can crushed tomatoes
• 12 oz whole wheat penne pasta

Directions:

1. Cook pasta according to package.
2. While it cooks, heat olive oil over medium heat in a skillet. Then add the artichoke hearts, garlic, oregano, basil, salt, and pepper. Let saute about 5-7 minutes.
3. Next add the diced and crushed tomatoes. Cook until bubbling. Serve over pasta!

Notes about this recipe:

1. You can buy whole artichoke hearts and cut them into quarters, or you can buy already quartered.
2. You can also add spinach, mushrooms, or even white beans...but I haven't tried any of them yet. Let me know what you think if you do!

Mom's Oven Stew

I adapted this recipe from the Real Mom Kitchen cookbook. This is a super easy crock-pot meal.

Ingredients:

• 1 onion, diced
• 2 cups potato, diced
• 2 cups celery, chopped
• 2 cups carrots, sliced
• 1 (10 3/4 oz) can tomato soup
• 1 (10 3/4 oz) can cream of mushroom soup
• 2 cups water
• 2/3 c. quinoa (uncooked)
• 1 tsp. salt
• 1/2 tsp. pepper

Directions:

1. Put all ingredients into a crock pot. Cook on high for 3 hours, stir occasionally. Serves about 8. 

 Notes about this recipe:

1. After making it once I thought it might also be yummy to add some corn and green beans or peas to the mix as well. I haven't had a chance to try it out yet though.

30 Minute Rolls

I adapted this recipe from the Real Mom Kitchen cookbook. These are dense but delicious 100% whole wheat rolls with no oil or refined sugar.

Ingredients:

• 1 c. plus 2 Tb. warm water
• 1/3 c. applesauce
• 2 Tb. yeast
• 1/4 c. honey
• 1/2 tsp. salt
• 1 egg
• 3 1/2 c. whole wheat flour

Directions:

1. Preheat oven to 400 degrees.
2. In mixer bowl with kneading hook combine water, applesauce, yeast, and honey. Let sit 15 minutes. 
3. Mix in salt, egg, and 2 cups of flour till combined. Add remaining flour 1/2 c. at a time.
4. Grease a 9x13 baking dish or a baking sheet with oil, then grease your hands and roll the dough into 12 balls.
5. Bake for 15-20 minutes on the top rack. If they start getting too brown on top cover with foil. 

Notes about this recipe:

1. After getting the dough into balls you could let them rise for another 15 minutes if you wanted/had time.

Kichadee

My cousin, Bri P., introduced this recipe to me. She says it is one of her staple foods. It was tasty and hearty. Here is my version.

Ingredients:

• 2 cups cooked brown rice (about 1 cup uncooked)
• 2 cups cooked red lentils (about 3/4 c. to 1 c. uncooked)
• 2-3 c. finely chopped sweet potato
• 2-3 c. finely chopped kale (if you want it less chewy pull it off the stem first)
• 2 carrots, peeled and diced
• 1/4 c. butter or ghee (clarified butter)
• 1 tsp. cumin seeds
• 1 tsp. coriander seeds
• 1 tsp. fennel seeds
• 1 tsp. cumin powder
• 1 tsp. coriander powder
• 3/4 tsp salt
• 1 tsp lemon juice

Directions:

1.  Get the rice and red lentils cooking in separate pots, according to the directions on their packaging. 
2. Brown spice seeds in the butter or ghee for a few minutes. Add the powdered spices. Then add all the veggies and stir till combines. Saute with the lid on, occasionally stirring, until veggies are soft and cooked through. 
3. Combine the cooked rice, cooked lentils, into the veggie mixture. Add salt and lemon juice and mix well. Let sit 10 minutes and then serve.

Notes about this recipe:

• You can also add fennel powder in with the spices, I just couldn't find it at my grocery store.
• If you want to try making your own ghee use 1/4 lb butter, unsweetened and unsalted. Heat over medium heat until fat separates on top and bottom. Continue at a gentle boil until a large mid portion is clear (about 20 min.) Strain with superfine mesh into a mason jar.
• With the spices you can go up to 2 Tb. depending on how spicy/flavorful you want it.

Rotini with Sun-Dried Tomato and Artichoke Hearts

This I adapted this from a recipe called Italian Fusalli with Sun-Dried Tomato and Artichoke Hearts found in The Get Healthy, Go Vegan Cookbook by Neal Barnard and Robyn Webb.

Ingredients:

• About 7 oz. whole wheat rotini
• 1 Tb. olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1-2 pinches sea salt
• 4-6 grinds of fresh cracked pepper
• 1 tsp dried oregano
• 1/2 Tb. dried basil
• 1/2 c. sun-dried tomatoes
• 1 can artichoke hearts, quartered or smaller
• 2 stalks of kale, off the stem and finely chopped

Directions: 

1. Boil the water and start cooking the pasta.
2. Meanwhile heat a skillet and oil over medium heat. Add onion and garlic, saute about 5 minutes.
3. Add tomatoes, artichoke hearts, salt, pepper. Lower heat and cook additional 5 minutes. Remember to keep an eye on your pasta. When it is done drain it and put a lid over it until it is needed.
4. Add kale, oregano, and basil. Cook for a 2-4 minutes, until kale is bright green and wilted. 
5. Add the drained pasta and add to the pan. Stir until everything is combined.

Orange Roll Pancakes

These may look like normal pancakes, but they are far from it. So delicious. They taste like orange rolls. I adapted this recipe from the Orange-Vanilla Greek Yogurt Pancake recipe over at Aggie's Kitchen.

Ingredients:

• 1 cup white flour
• 1 cup wheat flour
• 1/2 tsp salt
• 4 1/2 tsp baking powder
• 2 tsp brown sugar
• 2 eggs
• 3/4 c. plain yogurt
• 1 c. milk
• zest and juice from 2 oranges (I didn't measure exactly but it looked like about 1/4 c. zest and just over 1 c. of juice)
• 2 tsp vanilla

Directions:

1.  Mix dry ingredients. In a separate bowl mix wet ingredients. Then combine the wet with the dry and mix until just combined. Let sit for few minutes.
2. Heat your pan or griddle and use a 1/4 c. to ladle out the pancakes.

Curried Sweet Potato and Lentil Soup Adaptation

Since my last post I've had a chance to try out the soup recommended by Jessie at Prevention.com.

I made some adaptations when I tried it out. And when you adapt a recipe then you can post it without copyright issues.

Ingredients:

• 2 Tb olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1/2 Tb fresh ginger, minced
• 2 Tb curry powder
• 1 tsp salt
• 1/2 tsp black  pepper
• 2 roma tomatoes
• 1 c. dried lentils
• 1 quart water
• 14 oz rice milk
• 2 tsp imitation coconut flavoring
• About 3 c. small chopped sweet potato
• 3/4 c. green beans, cut into thirds
• 1/2 c. chopped cilantro

Directions

1. Heat oil in a saucepan over medium heat. Add onions and cook till soft about 3-5 min. Add garlic and ginger and cook 1 more min. Stir in curry powder, salt, and pepper. Cook 1-2 more minutes, till fragrant. 
2. Mix the imitation coconut flavoring into the rice milk. 
3. Stir in tomatoes, lentils, water, and rice milk/coconut mixture. Bring to a boil. Partially cover and reduce heat. Let simmer about 15 min.
4. Add potatoes and cook 10 more min.
5. Stir in green beans, cover completely and let cook another 10 minutes till lentils and potatoes are soft. Add cilantro and serve.

Notes about this recipe:

1. You can just use coconut milk in place of the rice milk/coconut extract mixture if you'd prefer.

Curried Sweet Potato and Lentil Soup

 This recipe was sent to me by Jessie K. She said had to share it because it "is just that good." Sadly, the content is copyrighted and I have been waiting for over a month to get permission to post it. In the meantime, please head over to Prevention.com to check out this delicious soup!

Vegetable Lime Chickpea Chili

My apologies for lack of posts this month. I'm having a hard time getting into a posting groove since the holidays have been over. If you have made anything amazing in the kitchen this month send me your recipes!

I adapted this recipe from the one over at Two Peas and Their Pod.

Ingredients:

• About 1 Tb. olive oil
• Heaping 3/4 c. chopped onion
• Heaping 3/4 c. chopped zucchini
• Heaping 3/4 c. chopped yellow squash
• 1/2 c. chopped sweet bell pepper (any color)
• 5 mushrooms, sliced
• 1 Tb. garlic, minced
• 1 can chickpeas, drained and rinsed
• 1 can petite diced tomatoes
• 1 c. vegetable broth
• 1/4 c. cilantro
• 2 Tb. lime juice
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1/2 tsp chili powder
• 1/2 tsp salt
• about 1/4 tsp black pepper
• tortilla chips
• avocados

Directions:

1.  Heat the olive oil in a soup pot over medium heat.
2. Add onion, zucchini,  yellow squash, bell peppers, mushrooms and cook 5-8 minutes, till tender.
3. Add garlic and cook 1 more min.
4. Add chickpeas, tomatoes, broth, cilantro, lime juice, cumin, coriander, chili powder, salt, and pepper. Stir to combine and bring to a boil.
5. Reduce heat and simmer until ready to serve. Serve with tortilla chips and avocado slices.

Quick and Hearty Chili

I adapted this recipe from a cookbook called Vegan Diner. It is one of my top picks for veggie chili. The consistency and flavor is really similar to a hearty meat chili. Tastes delicious with cornbread or tortilla chips.

Ingredients:

• 1 Tb olive oil
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 1/2 red bell pepper, finely chopped
• 1 1/2 cups water
• 2-15.5 oz cans kidney beans, drained and rinsed
• 1-15.5 oz can tomato puree 
• 1 Tb soy sauce
• 1 scant Tb chili powder
• 1 Tb baking cocoa powder
• 1 1/4 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp smoked paprika
• 1/2 c. cooked quinoa (this is about 1/4 c. dried, cooked in 1/2 c. water)

Directions:

1. Saute the onion and garlic in the olive oil over medium heat in a soup pot, until onion is browned. Add the red bell pepper and cook for about 3 more minutes.
2. Add the water, beans, tomato puree, soy sauce, chili powder, cocoa powder, cumin, oregano, salt, and smoked paprika. Bring to a boil. Add the quinoa. Then reduce heat and simmer for 15 minutes.