Seasoned Squash and Mushrooms

Seasoned  Squash and Mushrooms

I love grilled veggies anytime of the year, but they are especially nice in the summer. I enjoy these veggies especially in the summer because the produce is fresh and I can find all the ingredients at the farmers market. But also because it’s a light side dish or snack. When temperatures reach 106 degrees (yes, yesterday it was 106 where I live in Southern California and today is predicted to be even hotter!) I do not like eating heavy meals or turning on the oven, so these seasoned grilled veggies are perfect for a summer side dish.

Seasoned Squash and Mushrooms

3 tablespoons olive oil
½ large onion
1 teaspoon minced garlic
5-7 mushrooms, diced
2 squash
1 teaspoon salt (optional)
1 teaspoon ground pepper
1 teaspoon seasoning salt
1 teaspoon garlic powder

½ teaspoon cayenne pepper
Directions
1. Heat oil in large skillet over medium heat. Then add onions and garlic. After five minutes add mushrooms and squash. Once squash becomes tender, (approximately 5 minutes) add the remaining seasonings and remove from heat. Enjoy!

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Zesty Blueberry Banana Muffins

Zesty Banana Blueberry Muffins

Happy Fourth of July! These muffins make a great breakfast on America’s birthday, and any other day of the year. To celebrate the Fourth of July I will be making a Veggie Burger (under dinners,) Sweet Mint Iced Tea (under drinks,) Peanut Butter Chocolate Chip Cookie Dough Dip (under desserts,) and the Patriotic Cookie Cake (under desserts.) I will also be trying out a few new recipes tomorrow as well, such as a pasta salad, grilled veggies, and an adjustment to the Patriotic Cookie Cake, if any of my recipes are a success I will post them Thursday. My ideal Fourth of July would include, family and friends, good food, swimming, and of course fireworks! So let me know what you guys enjoy on the Fourth of July……..
Zesty Banana Blueberry Muffins
Ingredients:
¼ cup butter, softened
2 ripe bananas, mashed
1 cup sugar
1 teaspoon vanilla extract
Juice of one lemon
½ cup applesauce
1 teaspoon baking powder
2 cups flour
1 ½ cups blueberries (fresh or frozen)
Directions:
1. Preheat oven to 375 degrees. Grease muffin pan.
2. Combine butter, bananas, sugar, vanilla, lemon juice, and applesauce in a large bowl. Mix in baking powder and flour. Fold in blueberries.
3. Put approximately ½ cup of muffin batter in muffin tins or until each muffin cup in ¾ full. (Tip I use a measuring cup, to pour batter into tins, it makes it super easy.)
4. Bake for 20-25 minutes. Let cool and enjoy!

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Mushroom Black Bean Veggie Burger

Mushroom Black Bean Veggie Burger

Just in time, I perfected my veggie burger; it’s officially awesome enough to share. I love summer barbeques for many reasons, eating outdoors, alcoholic beverages, watching the kids playing outside, and enjoying the weather (so long as it’s not too windy!) These veggie burgers can be made vegan (just make sure the bread crumbs are vegan.) Enjoy!

Mushroom Black Bean Veggie Burger
Ingredients:
2 teaspoons olive oil
1 medium onion, chopped
2 teaspoons garlic, minced
1 cup mushrooms, diced
2 cups spinach
1 can 15 ounce black beans, rinsed and drained
½ cup oats (I used old fashioned, whole grain)
1 tablespoon ground flaxseed
½ teaspoon cayenne pepper
½ teaspoon black pepper
½ teaspoon salt (optional)
1 cup bread crumbs
½ cup oats
2 tablespoons ground flaxseed
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon black pepper
Directions:
1. Heat olive oil in large skillet, over medium heat. Add onions and garlic and sauté for five minutes.
2. Add mushrooms and spinach to skillet and sauté until the spinach welts down, approximately two minutes.
3. In a large bowl mash beans using a potato masher. The add veggies from the skillet. Then combine ½ cup oats, ground flaxseed, cayenne pepper, black pepper, and salt into the large bowl.
4. In a shallow bowl combine bread crumbs, oats, ground flaxseed, cayenne pepper, garlic powder, and black pepper.
5. Roll bean mixture into balls, approximately the size of a baseball. (Should make 5 balls.) Then using hands press balls into patty form.
6. Coat the patties in the shallow bowl mixture.
7. In a nonstick skillet heat, spray or grease skillet. Heat skillet and add patties. Cook approximately 2-3 minutes each side. Only some of my batch came apart while cooking, but were easily mashed back together. Enjoy!

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Cali Black Bean Torta

Cali Black Bean Torta

Today’s Fiesta Friday recipes is a black bean Torta. My recipe for spicy corn makes a nice addition to this sandwich as well as my spicy guacamole.

Cali Black Bean Torta

Ingredients:
2 tablespoons olive oil
½ onion, chopped
1 teaspoon minced garlic, or 1 clove minced
1 can black beans, rinsed and drained
1/3 cup salsa
1/3 teaspoon ground cumin
¼ teaspoon chili powder
Sourdough Bread, sliced
Monterey Jack Cheese, shredded
Optional Spicy Guacamole (under sides)

Directions:
1. Heat oil in a large skillet. Add onion and garlic and sauté until onions are translucent.
2. Meanwhile, in a large bowl mash beans with a potato masher. Add remaining ingredients, except sourdough and cheese, into bowl and combine. ( Hint: It’s easy to combine using the potato masher.)
3. Add bean mixture into skillet with onion and heat through.
4. Toast Sourdough Bread.
5. Put bean mixture on sourdough bread. Sprinkle Monterey Jack Cheese on top, add optional toppings, and add the other slice of bread. Enjoy!

Optional Toppings: My spicy corn recipe (under sides), Tomato, cilantro, spicy guacamole (under sides) and or lime juice.

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No Bake Peanut Butter Oatmeal Raisin Cookies

No Bake Peanut Butter Oatmeal Raisin Cookies

Summer is officially here, which means I try to limit turning on the oven. So I came up with this no bake cookie recipe. This recipe is reminiscent of peanut butter balls and oatmeal cookies. Enjoy!

No Bake Peanut Butter Oatmeal Raisin Cookies

Ingredients
3 tablespoons peanut butter
¼ cup of honey
1 tablespoon butter (melted)
1 teaspoon vanilla
1 teaspoon cinnamon
½ cup raisins
¼ cup powdered sugar
1 cup old fashioned oats
¼ cup ground oats (oats ground in a food processer)

Directions:
1. Place wax paper on a plate.
2. In a large bowl combine peanut butter, honey, and vanilla. Add cinnamon and raisins. Then add remaining ingredients and combine. Roll dough into balls and place on wax paper.
3. Depending on how hot it is, it may make the cookies a little too sticky. If so place the balls in the refrigerator for 10-15 minutes.
4. Optional sprinkle powdered sugar and/or drizzle honey on top.

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Fudgy Banana Brownies

Fudgy Banana Brownies

I love chocolate covered bananas. The combination of peanuts, banana, and of course the chocolate makes for a wonderful treat. So I came up with a brownie version. To make a Chocolate Covered Banana Brownie, make the fudgy banana brownies and top with my Creamy Peanut Butter Frosting (under desserts.) This can be enjoyed warm or put in the fridge and served cold. Either way it’s delicious.

Fudgy Banana Brownies

Ingredients:
¼ cup butter, melted
¼ cup applesauce
1 teaspoon vanilla
3 ripe bananas, mashed
¼ cup cocoa powder
¾ cup golden brown sugar
1 teaspoon baking powder
2 cups flour
½ cup chocolate chips

Directions:
1. Preheat oven to 350 degree. Grease casserole dish with canola oil.
2. In a food processer combine butter, applesauce, vanilla, and bananas and puree until smooth. Put banana mixture mixture in large bowl and mix in remaining ingredients.
3. Put batter in casserole dish and bake at 350 degrees for 25-30 minutes. Enjoy the fudgy Banana Brownies by themselves or with Creamy Peanut Butter Frosting.
Pictured with Creamy Peanut Butter Frosting.

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Spicy Guacamole

Spicy Guacamole

So I love all guacamole, however I especially love this guacamole! This guacamole has a nice balance of spice and zest without over powering the beloved avocado.
Spicy Guacamole
3 ripe Hass avocadoes, mashed
1 roma tomato, diced
Juice of 2 limes
¼ of an onion, diced
¼ cup cilantro, chopped
1 teaspoon garlic, minced
1 teaspoon cayenne pepper
1 teaspoon black pepper
Combine and mix ingredients in a large bowl. And enjoy as a dip, or on your favorite sandwich! This guacamole would be great on top of my recipe for black bean veggie burritos or with my black bean casserole!

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Creamy Peanut Butter Frosting

Creamy Peanut Butter Frosting

So this is a super easy frosting to make, and it is delicious! I used a hand mixer, but it could be mixed my hand or with a stand mixer. I made this recipe to go on top of a brownie recipe I will be posting next. However this frosting can go on cakes and cupcakes.

Creamy Peanut Butter Frosting
Ingredients:
½ cup butter, softened
¾ cup peanut butter
¼ cup 2% milk
1 teaspoon vanilla (with no alcohol)
2 1/3 cup powdered sugar

Directions:
Combine butter, peanut butter, milk, and vanilla in a large bowl. Then using a hand mixer slowly add powdered sugar 1/3 cup at a time, until all powdered sugar has been incorporated. Enjoy!

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Cinnalicious Oatmeal

Cinnalicious Oatmeal

So I love arroz con leche, however it’s not practical for breakfast so I made a breakfast version with oatmeal.

Cinnalicious Oatmeal

1 cup cooked oatmeal
¼ cup raisins
½ teaspoon cinnamon
1-2 tablespoons brown sugar (divided)
Milk

Combine ingredients in a bowl. Milk can be mixed in with oatmeal or poured on top. I prefer to sprinkle a little extra brown sugar and cinnamon on top (because it looks pretty.) Enjoy!

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Not So Meaty Meatloaf

Not So Meaty Meatloaf

I came up with this meal prior to becoming a vegetarian, (I have always loved tofu.) This is one of my favorite ways to use tofu, probably because it’s unconventional. Tofu skeptics in my family enjoy this “meatloaf.” And like traditional meatloaf this meatloaf goes well with mashed potatoes.

Not So Meaty Meatloaf

1 package firm or extra firm tofu
1 cup Italian Style breadcrumbs
¼ cup 2% milk
3 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced (or 1 teaspoon minced)
2 celery stalks, chopped finely
2 carrots, chopped finely
¾ cup ketchup, divided
¾ cup mozzarella cheese, shredded
½ teaspoon black pepper
1. Preheat oven to 350 degrees and grease a pan. (Loaf pan or casserole dishes work great)
2. Wrap tofu in a paper towel, and place a cutting board or plate over tofu. Place a bowl of fruit or a 3 canned food items on top of cutting board. (The extra weight will help push excess fluid from the tofu out.)
3. Place breadcrumbs and milk in large bowl.
4. Heat olive oil in skillet; add onion and garlic to skillet, sauté for approximately 5 minutes. Then add celery and carrots, sauté for 5 more minutes.
5. Remove tofu from paper towel. Chop tofu into small pieces. Place tofu in bowl with breadcrumbs. Use a potato masher to mash tofu and combine tofu and breadcrumbs. Add ¼ ketchup, pepper, mozzarella cheese, and onion, garlic, celery, and carrots. Reserve approximately 1/2 cup of skillet mixture for topping. ( I say approximately because I usually just eyeball it.) Put tofu mixture in prepared pan.
6. In skillet with approximately ½ cup of onion, garlic, celery, and carrot mixture, add remaining ½ cup of ketchup and combine. Put ketchup mixture on top of “meatloaf.”
7. Put pan in oven and bake for 25-30 minutes. Enjoy!

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