Garden Fresh, Meatless Monday, Recipe

Garden Roasted Vegetables with Squash

Garden Roasted Vegetables with Squash, potatoes, onions, garlic, cherry tomatoes, eggplant, bell pepper, okra, basil and dill fresh from my garden!  My garden is producing really well right now, but I do see a slow down on my squash and cucumbers. Luckily my tomatoes are finally turning red, and I have a few okra. I decided I wanted to do something easy with EVERYTHING from my garden. Roasted vegetables are simple, and so tasty! There are several ways to season them. I went simple with garlic salt, pepper, fresh dill and fresh basil (both from the garden). I ended up making two pans of vegetables, and honestly I would just go with what you have on hand. You can use what I did, add on to it, or do less. Roasting vegetables brings out a nice sweet flavor that I find delicious! The only problem may be firing up your oven during summer. For me, it was well worth it!

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I used the vegetables I had, and also what I had room for.  I used all of my okra and potatoes I had available.  The okra is just now started to produce, and my potatoes are finishing.

Ingredients (all vegetables and herbs from my garden)

  • Potatoes
  • Zucchini
  • Yellow squash
  • Onion
  • Several cloves of garlic
  • Cherry Tomatoes
  • Eggplant
  • Okra
  • Bell Pepper
  • Minced dill and  basil
  • Garlic Salt
  • Pepper
  • Olive Oil 1 Tbl spoon

Preheat oven 375 F (my oven runs warm, so you may be fine cooking at 400 F). Cut all vegetables in bite sized pieces, not counting the garlic or okra.  Peel the garlic, and trim the okra on the top end.  Mince the fresh herbs.  Place all vegetables in a bowl and pour the olive oil in, mix to cover all vegetables.  Add in herbs and seasoning and mix again to cover vegetables.  Place vegetables on a cookie sheet covered with Parchment paper.  Bake in oven for 30 minutes, rotate vegetables half way through cooking.

This could be a side dish, or even a main dish.  We had ours with roast beef, fresh tomatoes & cucumbers.  Delicious!  Fresh garden vegetables are the best!  What vegetables do you have on hand to roast?  Do you have your own garden, or shop the farmers market?

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Meatless Monday, Recipe, Uncategorized

Taco Lentil Stew

It’s meatless Monday again. I had a can of  fires roasted diced tomatoes I wanted to use. I searched several recipes, and came up with this very simple one.  It came out great.  A nice thick, spicy meatless stew!


Ingredients

1 c dry lentils

1 can fire roasted diced tomatoes

1 can rotel

2 c vegetable broth

1 Tblsp taco seasoning

1/2 tsp celery salt

Pinch of Chipotle powder

Cilantro as desired

  1. Star by cooking your lentils according to package instructions in a large pot.
  2. After your lentils are cooked, add the remaining ingredients (except Cilantro) to your pot. Bring all to a boil over medium heat.
  3. Turn the heat down to medium-low and simmer for about 15 minutes.  This will help your stew thicken.  Serve with Cilantro.

 

Kid Approved, Meatless Monday, Recipe

Meatless Monday Potato Soup

It is another meatless Monday, and I have to choose what to eat today, while avoiding meat.  It’s not so easy when you are surrounded by meat eaters!  For breakfast I had a banana and a hand full of grapes.  For lunch I had a Mexican pasta salad that I threw together last night, and that was inspired by The Pioneer Woman.  I also had avocado hummus with baby carrots and Fritos.  Yes, I know the Fritos are not healthy, but they are meatless.  They were both delicious.  I had a chocolate chip cookie for a snack, yeah not healthy.  I did have some Kind Bars, but the cookie sounded better.  LOL!

The Avocado Hummus was so fresh and yummy!  It has just a few ingredients, which I really love.   This is the recipe I used for my Avocado Hummus.  I omitted the red pepper flakes, but I’m sure it’s great with it.

For dinner I made potato soup. A lot of recipes use chicken broth, but I only use milk.  You can change this recipe up, by using half milk and half chicken broth(or vegetable broth). It’s a really easy recipe, with few ingredients.  My favorite!  My entire family love this soup, so it’s perfect for meatless Monday because everyone will eat it.  Some Mondays I make them something, then myself something else without meat.

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Potato Soup

Ingredients:

  • 7-8 medium russet potatoes, peeled and diced in small chunks (about 1/2 inch)
  • 1 small onion diced
  • 1/4 C butter
  • 1/4 C flour
  • 3 C milk
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • shredded cheese and green peppers for garnish

Directions:

Fill a large pot with water and bring to a boil.  Add potatoes and boil for 10 minutes.  Drain potatoes and set aside.  In the same pot over medium heat, melt the butter then saute the onions until translucent.  Add the flour stirring until incorporated with the butter and onions.  Add 1 cup of milk, you will have a nice thick rue.  Slowly add the rest of the milk, turn the heat to medium high stirring constantly.  Once it comes to a boil turn the heat down to low and simmer until liquid thickens, then add your potatoes.  I usually simmer for about 10 minutes. Add garnish if desired.  We usually eat this with saltine crackers.

 

Meatless Monday, Recipe

Loaded Vegetarian Mexican Rice

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This is another Meatless Monday recipe, that I really enjoyed!  It has lots of flavor and spice.  It is very adjustable to make spicier or less spicy.  I also made a meat version for my husband, adding ground hamburger meat, and taking away the bell peppers.  I have not got him on the Meatless Monday trend, and I’m pretty sure I never will.  He loves meat way too much, and is not a big fan of vegetables.  Of course this has not stopped me from trying to eat a lot healthier, though I certainly still have my not so healthy days.

I have a rice cooker that I love.  I cooked my rice in it the day before, and I almost always cook my rice in vegetable broth or vegetable stock (you can also use chicken stock).  It gives it a little extra flavor.

Loaded Vegetarian Mexican Rice

Ingredients

  • 2 Cups cooked rice
  • 1 TBS Olive Oil
  • 1 Can Black Beans (15 oz) drained and rinsed
  • 1/2 Onion, diced
  • 1/2 Green Pepper, chopped
  • 1/2 Red Pepper, chopped
  • 1 tsp Chipotle powder (can substitute chili powder, or do 1/2 of each, for less heat)
  • 1/2 tsp Cumin
  • 1/2 tsp Black pepper
  • 1 Can Red Enchilada Sauce
  • 1 Can Diced Tomatoes with green chilies
  • 1 Cup Mexican blend cheese
  • 1/4 Cup Cilantro, or desired amount according to taste (optional)
  • 3 Green onions, chopped (optional)

Instructions:

  1. In large skillet with olive oil cook onion and bell peppers for about 2 minutes over medium heat.
  2. Add all other ingredients, except 1/2 cup of cheese, cilantro and green onions.  Stir well to combine and simmer for 10 minutes on low heat.
  3. Top with remaining cheese, green onions and cilantro.
Garden Fresh, Meatless Monday, Recipe

Meatless Monday with Pizza

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Since last December I started working on changing my eating habits.  I started by looking into the Plant Based Diet.  I know I could not be a vegetarian, I really do like meat, but I wanted to cut my meat down a lot.  So, I needed to incorporate more vegetarian type meals into my diet.  This is not easy when you live in Oklahoma, and even harder in very rural Oklahoma.  I don’t have a Whole Foods store nearby, and can only find so much at the local grocery store.  Luckily, Woodward is only 30 minutes away and I can stock up on a few vegetables when I go there.  It’s still not the same as being able to just run over to Whole Foods (3 hours away), or a similar store anytime I want.  Anyway, I recently decided to start Meatless Monday.  This is my second Monday to do meatless Monday, and it really isn’t so bad.  Last Monday I had a banana and orange for breakfast, I had chickpea salad on whole wheat bread, pickles, cherry tomatoes, and a few potato chips (not super healthy, but at leas not meat) for lunch.  For dinner I made vegetarian enchiladas.  I’ve linked the recipes that I found on Pinterest.

Today for breakfast I had a banana, a couple of healthy cookies, and a few cashews.  For lunch I made some Cashew Noodles last night and brought an Asian Salad (pre-packaged from Walmart).  For a snack I had a small orange.  For dinner I made pizza.  I made half pepperoni and mushroom, the other half red peppers,  onion and mushrooms.  My husband would not eat pizza with vegetables only.  My crust is homemade, here is the recipe I used, it will make 3 large thin crusts or 3 personal pan pizzas (Pizza Hut style) .  I usually use one crust the day I make up the dough, then freeze the other two.  I wrap each one in plastic wrap, and put them in a large freezer bag.  When I know I am going to make another pizza, or use the dough for other recipes, I just pop it in the fridge that morning to thaw.  this makes for a pretty quick diner.  I usually pull it out of the fridge and roll it out thin, to the size I want.  Then shape it on a regular pizza pan with about a tablespoon of olive oil spread across the pan.  Next I place it in a warm spot like on top of my preheating oven (400-450), cover it with a towel and let it rise just a bit.  This takes 30 minutes to an hour.  I put my pizza stone in the oven to get warm.  When I’m ready to place my ingredients on the pizza crust, I just pull my pizza stone out of the oven and carefully place the dough on it.  It will sizzle for a minute or so.  After I put the ingredients on, I put it in the oven and cook for about 10 minutes.  The crust is nice and crisp, and so delicious!

What are your Meatless Monday recipes?  Are you a Vegetarian, or just working for a healthier lifestyle?