#MeatlessMonday - Spinach Calzones #vegetarian

Hello readers! The past few months I've been working super-hard but done little writing. Such is life, gotta pay the bills. 😜 In retrospect, I wasted valuable time and energy trying to make something work out. Have you ever felt like that? If so, I'm sending you a hug. Anyway, it's time to move onward & upward from a very frustrating and negative space and "cleanse" myself with some writing. 

I'm going to start the week by sharing one of my favorite "go to's" when I'm feeling pressed for time but still want something satisfying for dinner. If you want to make your own pizza dough and sauce, go for it!

Spinach Calzone

1/2 ball of pre-made pizza dough 

Pizza sauce (jarred)

1 cup fresh spinach, chopped

1/2 cup ricotta

1/2 cup shredded cheddar & mozzarella cheese

1/4 cup chopped sun-dried tomatoes

1/4 cup chopped mushrooms

1/8 cup sliced olives

Garlic pepper 

On a surface coated with olive oil, roll out pizza dough to about 1/4 inch thick.

Mix together chopped spinach, sun-dried tomatoes, ricotta, mushrooms, olives, and cheeses. 

Spread pizza sauce evenly over dough. Spread spinach mixture evenly on half of the pizza. Fold dough over the mixture and pinch edges to seal. (It will look "stuffed" but the spinach will cook down.) 

Brush with olive oil and sprinkle with garlic pepper. Cut three 1/2 inch slashes on top to vent. 

Place calzone on an oiled baking sheet or pizza slab and bake at 450-degrees for 15 minutes or until the top is browned. Remove and let sit for 5 minutes before slicing. 

Enjoy!

#MeatlessMonday - Butternut Squash with Mushroom Gravy #vegetarian

Butternut Squash with Mushroom Gravy

Ingredients 

1 large butternut squash, about 3 lb.
4 tablespoons of clarified butter
6 garlic cloves, minced
1 cup coconut milk

16 oz. mushrooms, sliced
2 tablespoons of nutritional yeast
½ tablespoon of fresh rosemary, finely chopped
1 tablespoon flour
salt and pepper to taste

Instructions

Halve an unpeeled butternut squash, remove seeds and place both halves face down on a cookie sheet sprayed with cooking oil. Roast in a 450-degree oven until soft, about 35-40 minutes.

In a large skillet on medium high heat add 2 tablespoons of the clarified butter and minced garlic. Sauté the garlic until lightly browned. Add the sliced mushrooms and sauté for about 5-6 minutes until they are soft and begin releasing their juices. Add the rosemary and nutritional yeast. Stir in ¾ cup of the coconut milk. Reduce the heat to low and continue to cook for another 2-3 minutes. Remove about 3 tablespoons of broth and whisk in the one tablespoon of flour. Whisk mixture back into gravy. Season with salt and pepper. Simmer until thickened.




Once the squash is cooked, carefully remove the skin. In a bowl, mash squash with 2 tablespoons of clarified butter and leftover 1/4 cup of coconut milk. Salt and pepper to taste.

Serve the mashed squash with mushroom gravy on top.

#MeatlessMonday - Grandmother's Apple Dumplings #British #dessert #recipe

My British grandmother was a wonderful cook, especially when it came to desserts. Before she emigrated to America, she worked as a housekeeper for a well-to-do manor house in Sheffield, England. She would tell me many stories about England and how much she missed it. I loved hearing them and found myself pining for the green hills of Yorkshire with her. Many years after her death I was able to travel to her birthplace and saw why she missed it so. My latest paranormal novel, Whispers in the Wood, is a nod to her as it takes place in England.
This was one of my favorite childhood recipes she taught me how to make. If you don't wish to venture into homemade pastry, frozen sheet pastry will do (buy enough for two pies). Enjoy!

Ingredients 

Pastry

2 cups flour
1 tsp salt
2/3 cup vegetable shortening
5-7 T cold water

Cut shortening into flour and salt mixture until it resembles small peas. Add cold water, one tablespoon at a time, until pastry sticks together. Roll out into a thin sheet and cut into 4 squares.

Apples 

4 large Granny Smith apples, peeled and cored
Fill each core with a pat of butter, a teaspoon of sugar, and a sprinkle of cinnamon

*Wrap each apple with pastry, closing the top like a drawstring purse, and set in a baking pan.

Sauce

Mix:
1-3/4 cup water
3/4 cup white sugar
3T butter
1/4 tsp cinnamon

Boil mixture for 3 minutes and pour over pastry wrapped apples.

Bake uncovered at 500F for 5-7 minutes.
Reduce heat to 350F and bake for 35-40 minutes more. Enjoy with tea (of course!) and a good book.

#MeatlessMonday - Pumpkin Bread #vegetarian #recipe

Fall has finally fallen in North Carolina!
Today is the perfect day for something warm and delicious.
This is an easy recipe, super delicious AND it's healthy ('cause that's just how I roll) 
Enjoy!

Pumpkin Bread

1-1/2 c. whole wheat flour
3/4 c. ground flax seed
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. cinnamon
1/4 tsp. cloves
1 c. canned pumpkin
1 c. brown sugar
1/2 c. unsweetened applesauce
2 eggs
1/3 c. milk

Heat oven at 350F
Spray a 9 x 5 inch loaf pan with cooking spray

Photo courtesy of TheDeliciousLife via Flickr

Mix flour, flax seed, baking soda, baking powder and spices in large bowl.
Whisk pumpkin, sugar, applesauce, eggs and milk in separate bowl. Pour over dry ingredients and gently stir together. Pour into loaf pan.

Bake for 40 minutes or until knife comes out clean.

#MeatlessMonday - Honey-Ginger Scones

Photo by Jo Zimny Photos via Flickr

Fall is here! With the cooling of the weather comes a yearning for warm and yummy things. My British grandmother couldn't go a day without her tea and scones, regardless of the weather. I'm unsure what she'd think about this recipe, as it's not traditional, but the ginger is a nice touch and one of my favorite spices. Enjoy!

Honey-Ginger Scones

3½ cups all-purpose flour
½ teaspoon baking soda
1 tablespoon baking powder
¾ teaspoon ground ginger
¼ cup sugar
½ cup honey
1/2 cup butter, cold and cut into cubes
1 cup crystallized ginger
¾ cup heavy cream
¾ cup buttermilk

Preheat the oven to 375˚F.

Sift the flour, baking soda, and baking powder into a large mixing bowl. Add salt, ground ginger, and sugar and stir well. Using a pastry cutter, work the cubed butter into the flour mixture until reduced into very small pieces. Chop the crystallized ginger and add into the bowl along with the cream, honey, and buttermilk. Mix briefly just until the ingredients come together—don’t overwork.
Shape the dough into individual 2-inch balls (or) one flattened ball and place on a baking sheet lined with parchment paper.

Topping

¼ cup sugar
⅛ teaspoon ground ginger


Mix together sugar and ground ginger and sprinkle on top of the dough.

Bake at 375˚F for about 25 minutes until golden brown. Transfer to a wire rack and cool.

Top with clotted cream, jam or enjoy plain with your favorite cup of tea.

#MeatlessMonday Glazed Lemon-Poppyseed Muffins #recipe

Photo courtesy of mroach via Flickr

Glazed Lemon-Poppyseed Muffins

Ingredients

⅔ cup sugar

Zest and juice of 1 lemon

2 cups flour

2 tsp baking powder

¼ tsp soda

¼ tsp salt
2T poppyseeds

¾ cup sour cream

2 eggs

1 tsp lemon extract

½ cup vegetable oil

Glaze

1 cup confectioners sugar

2-3 tbs lemon juice

Instructions

Preheat oven to 375 F. Spray muffin tin with cooking spray.

Mix sugar and lemon zest/juice in a large bowl.

Add the flour, salt, baking powder, baking soda, and poppy seeds. Blend well.

In a separate bowl, beat together the sour cream, eggs, lemon extract and oil. Mix into dry mixture until just moistened. Do not over-mix.

Fill muffin tins about half-full.

Bake for 20-25 minutes or until toothpick inserted in the center comes out clean.

To make glaze:

Mix the confectioners sugar and lemon juice in a small bowl. Drizzle over cooled muffins.

#MeatlessMonday - Granola Super Bars #vegetarian #vegan #recipe

These have a ton of ingredients but are super easy to make. The recipe is quite versatile; substitute nuts of choice, raisins instead of cranberries and add any extras. They're great for hiking, snacking or a healthy after-school treat. Enjoy!

Homemade Granola Super Bars


Ingredients:

4 cups whole oats
3/4 cup almonds, whole or sliced
3/4 cup cashews, chopped
1/2 cup pumpkin seeds
2/3 cup unsweetened shredded coconut
1 cup dried cranberries
1/3 cup sesame seeds
1/2 cup brown sugar
1/4 cup honey
1/3 cup brown rice syrup
1/2 cup coconut oil
1-1/2 tablespoons vanilla extract
1/2 teaspoon sea salt

Directions:

Pour 1-1/2 cups of the oats in a food processor. Pulse until finely ground.
Mix all oats, nuts, seeds, coconut, and dried fruit in a large bowl and set aside. 

Spray a 13x18 glass dish with cooking spray and set aside. 

Mix brown sugar, honey, brown rice syrup, and coconut oil in a sauce pot. Bring to a boil and remove from heat immediately. Stir in the vanilla and salt. 

Pour the syrup over the dry ingredients.
Mix well and transfer the mixture into the glass dish. Spread and press mixture until packed. 

Refrigerate for 2 hours and cut into squares. 

Wrap individual bars and store in the refrigerator. Keeps for up to 2 weeks.

#MeatlessMonday - Apple Cider Cake with Salted Caramel Glaze #dessert

This may seem like a complicated recipe, but it isn't. You can use whatever apples you wish (Granny Smith or Honeycrisp apples work well). If you don't like pecans (or any nuts) you may omit those. Enjoy!

Apple Cider Cake with Salted Caramel Glaze

Ingredients 

Streusel topping:

1/2 cup all-purpose flour
1/2 cup brown sugar, packed
3/4 cup pecans, chopped
1/4 tsp ginger
1/4 tsp nutmeg
1/3 cup vegetable oil

Cake:

4 medium apples, peeled and chopped into 1/2 inch chunks
1 cup + 2 Tbs all-purpose flour
2 tsp baking powder
1/2 tsp nutmeg
2 tsp ginger
1/2 tsp salt
2 eggs
3/4 cup sugar
1/2 cup vegetable oil
1/4 cup apple cider

Salted Caramel Glaze:

3/4 cup sugar
1/4 cup water
1 cup whipping cream
2 Tbs butter, cubed
1/4 tsp salt

_____________________

Directions

For the streusel topping:

Combine all of the ingredients together in a small bowl. Set aside.

For the caramel glaze:

Combine sugar and water in saucepan. Without stirring, cook on medium-high until mixture comes to a boil and begins to caramelize (5-10 minutes.) Once the mixture shows streaks of gold, stir a couple of times and remove from heat when it turns a dark amber. Immediately pour in the cream and whisk. Add butter and salt and whisk. Return to medium-low heat for 5 minutes, until slightly reduced.

Set aside to cool completely

For the cake:

Preheat the oven to 350F

Grease a 9-inch spring-form pan.

In a small bowl, whisk together flour, baking powder, nutmeg, ginger, and salt.
In a large bowl, whisk eggs and sugar together until the mixture thickens and becomes pale. Whisk in oil and apple cider.

Combine egg mixture with dry ingredients. 

Fold apples in gently with a spatula.
Pour the batter into the greased spring-form pan.

Sprinkle with the streusel topping.

Bake at 350F for 55-70 minutes until golden-brown on top and toothpick comes out clean.
Allow to cool completely.
Drizzle with glaze and serve.

#MeatlessMonday - Potatoes au Gratin #recipe #vegetarian

I'm sharing a fall recipe today. If it's still hot where you live, maybe by making something fall'ish, we'll hasten it along!

This is a great comfort food to serve with a protein and vegetable of choice. If you want to sneak add some veggies like spinach or broccoli, I won't tell your kiddos. Enjoy!


Potatoes au Gratin

Photo courtesy of Peppergrasss via Flickr

Ingredients 

4 russet potatoes, sliced into 1/4 inch slices
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1-1/2 cups shredded Cheddar cheese
 
Directions

Preheat oven to 400F

Butter a 1 quart casserole dish.

Layer potatoes into bottom of the prepared casserole dish. Season with salt and pepper to taste.

In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and whisk until smooth. Whisk in milk. Cook, stirring constantly, until mixture has thickened. Stir in cheese all at once, and continue stirring until melted.

Pour cheese over the potatoes, and cover the dish with aluminum foil.

Bake 1-1/2 hours in the preheated oven.

#MeatlessMonday - Spice Cupcakes with Cream Cheese Frosting #dessert

I made these for my birthday last Wednesday. My teens liked them better without icing. Enjoy!

Spice Cupcakes 

Ingredients 

1/2 cup butter, softened
1-1/2 cups brown sugar
3 eggs, separated
1 teaspoon vanilla extract
1-3/4 cups flour, sifted
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup sour cream


Preheat oven to 350°

1) In a large bowl, cream butter and brown sugar until light and fluffy.
2) Add egg yolks, one at a time, beating well after each addition. Beat in vanilla.
3) In another bowl, whisk, flour, cinnamon, ginger, baking soda and salt.
4) Add ingredients to creamed mixture alternately with sour cream, beating well after each addition.
5) Beat egg whites on medium speed until stiff. Fold into batter.

Fill lined cupcake tins 3/4 way full.
Bake 15-20 minutes or until a toothpick inserted near the center comes out clean.


Cream Cheese Frosting

Ingredients

1/2 cup butter, softened
1/2 cup cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract

In a large bowl, beat butter and cream cheese until fluffy. Slowly add powdered sugar and beat until smooth and creamy. Beat in the vanilla extract.

#MeatlessMonday - Ginger Shortbread #dessert

Busy week, so I'll post a shortbread recipe today utilizing one of my favorite spices - ginger.. Enjoy! 

Photo courtesy of Caitriana Nicholson via Flickr

Ingredients

1 cup butter, softened

1/2 cup sugar

1 teaspoon ground ginger

2 1/4 cups all-purpose flour

2 tablespoons minced crystallized ginger

1/8 teaspoon salt

Preparation

1. Preheat oven to 350°
2. Beat butter at medium speed until fluffy; gradually add sugar, beating well.
3. Stir together flour, ground and minced ginger, and salt; gradually add to butter mixture, beating at low speed until blended after each addition.
4. Press dough into a 1/2 inch thick round on a foil or parchment-lined baking sheet.
5. Bake at 350° for 18-22 minutes or until light golden brown and set. Cut into wedges.

#MeatlessMonday - #Vegetarian Shepherd's Pie #recipe

This is a very hearty dish I made for Father's Day. You can add whatever vegetables happen to be in your pantry, this recipe is very versatile. I cheated with the Bisto gravy mix and frozen piecrust because it was hot (that's my story and I'm sticking to it ) but you're welcome to make those from scratch. Enjoy!

Vegetarian Shepherd's Pie

1 baked deep-dish pie shell  (you may omit the pie shell and use a baking dish, if you wish)
Bisto gravy mix (1-1/2 cups gravy)

Photo courtesy of Kent via Flickr

6 large potatoes
1/4 cup sour cream
2T butter
2T milk

3 carrots, sliced
1/2 large rutabaga, peeled and diced
1 cup vegetable stock
1 onion, diced
1 large clove garlic, minced
1 cup chopped spinach
1 cup chopped mushrooms
1/2 bag Morningstar vegetarian crumbles
Salt and pepper
1/4 cup shredded cheddar cheese


1) Bake pie shell according to directions. Make 1-1/2 cups Bisto gravy according to instructions. Set both aside.

2) Peel and sliced potatoes. Place in pot of boiling water and cook until tender. Drain. Add sour cream, milk and butter. Mash with potato masher. Set aside.

3) Simmer diced rutabaga in vegetable stock until tender. Drain.

4) Sauté onion and garlic in separate fry pan. Add vegetarian crumbles and mushrooms. Sauté until mushrooms are tender. Add drained rutabaga, carrots, gravy, spinach, salt and pepper. Heat through.

5) Fill baked pie shell with vegetable/gravy mixture.

6) Top with mashed potatoes and shredded cheddar cheese. Make sure mashed potatoes are "sealed" at the edges.

7) Bake at 375F for 30 minutes.

#MeatlessMonday - Blueberry & Bulgur Salad #recipe #vegetarian

Photo courtesy of Rachel via Flickr

We're having a very good blueberry season here in North Carolina. I have no problem eating them straight from the basket, but thought I'd look up some recipes using blueberries.  This one looked good, so I gave it a try. I altered the recipe to suit my tastes. If you don't like bulgur, quinoa would work too. Enjoy!

Ingredients

1 cup bulgur wheat
4 cups coarsely chopped spinach or kale
1/2 cup red wine vinegar
2 cups fresh blueberries
1/2 cup chopped toasted pecans
3/4 cup crumbled feta cheese

Preparation

Photo courtesy of Bitki Etkisi via Flickr

Bring 2 cups water to a boil in a saucepan. Add bulgur and let stand for 20 minutes. Drain off any excess water and cool.

Stir in chopped spinach or kale, red wine vinegar, blueberries, pecans and feta cheese.

#MeatlessMonday - Eggplant, Tomato & Smoked Mozzarella Tart #vegetarian #recipe

A summer tart which require some work, but it's worth it. If you don't want to mess with making your own tart crust, use prepared pie crust dough. Enjoy!

Eggplant, Tomato, and Smoked Mozzarella Tart

Photo courtesy of Annie via Flickr

Ingredients

Crust:

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 cup water
1 tablespoon olive oil

Filling:

1 (1-pound) eggplant, cut crosswise into 1/4-inch-thick slices
1/2 teaspoon salt
Olive oil for brushing eggplant 

4 garlic cloves, thinly sliced

1 tablespoon olive oil

1/4 teaspoon salt

1 tablespoon basil (fresh, if you can)
1 1/2 teaspoons oregano  (fresh, if you can)
16 cherry tomatoes, sliced in half
1/2 cup (2 ounces) shredded smoked mozzarella cheese, divided
2 tablespoons grated fresh Parmesan cheese

Preparation


Preheat oven to 400°.

To prepare crust:

Combine flour, baking powder, pepper and salt in a large bowl. Make a well in center of mixture. Add water and 1 tablespoon oil, stirring to form a soft dough. Turn dough onto a lightly floured surface and knead lightly. Press dough into a 4-inch circle on plastic wrap; cover and chill 15 minutes.

Roll dough into an 11-inch circle. Press lightly into a 10-inch round tart pan coated with cooking spray. Pierce bottom and sides of dough with a fork. Bake at 400° for 10 minutes. Cool completely on a wire rack.

To prepare filling: 

Sprinkle eggplant with 1/2 teaspoon salt; let stand 15 minutes. Pat dry with paper towels. Brush eggplant with olive oil. Arrange eggplant in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 20 minutes. Set aside.

Heat a large skillet. Add garlic and olive oil. Cook 1 minute, stirring constantly. Remove from heat. Add 1/4 teaspoon salt, basil, oregano and tomatoes.

Layer smoked mozzarella, eggplant and tomato mixture in crust and top with Parmesan cheese. 

Bake at 400° for 10 minutes or until cheese melts. Cut into 8 wedges.

#MeatlessMonday - Roasted Chickpeas with Sea Salt #recipe #vegetarian #vegan

I've recently become addicted to Biena Chickpeas Snacks-Sea Salt flavor.

Not to take away from how awesome they are (you should try them!) but at $3.99 a bag, I decided to see if I could make them myself.

Here's a recipe to try. Enjoy!

Photo courtesy of Akane86 via Flickr

Roasted Chickpeas with Sea Salt

Ingredients

Two 15-ounce cans chickpeas
2 tablespoons olive oil
2-4 teaspoons sea salt 

Instructions

Heat oven to 400°F: 

Drain and rinse chickpeas. 

Dry thoroughly, patting with paper towels.
Toss the chickpeas with olive oil and sea salt until evenly coated. Don't skimp on the oil (less olive oil means they won't be as crispy). 

Spread in an even layer on an oiled baking sheet.
Roast the chickpeas for 30 to 40 minutes until golden brown. Stir or shake the pan every 10 minutes. (A few chickpeas may pop)

Serve warm.

#MeatlessMonday - #Vegetarian Chik-Nuggets

I came across a similar recipe and decided to alter it a bit for my tastes. The original recipe is vegan, this is vegetarian. I've added more spices and used buttermilk (you can use soy milk if you want to keep it vegan). These DON'T taste like chicken but more like a version of a falafel.

Photo courtesy of  angela n via Flickr

INGREDIENTS

Nuggets

1-14 oz. can artichoke hearts, drained
1-14 oz. can chickpeas, drained and rinsed
¼ cup diced onion
2 garlic cloves, minced
½ cup Italian panko breadcrumbs
½ cup cornmeal
2 tsp. apple cider vinegar
½ to 1 tsp. liquid smoke (Note: I've never bought this and had to make a special trip. I must say it made a huge difference in the way these tasted)
1/2 tsp pepper

Batter

1 cup buttermilk
¼ cup ground flaxseed
2 tbsp. whole wheat flour

Coating

1 cup cornmeal
1 cup Italian panko breadcrumbs
1 tsp. paprika
1/2 tsp pepper
1/2 tsp salt
1/2 tsp basil

INSTRUCTIONS

Place artichoke hearts into food processor and coarsely chop. Add remaining nugget ingredients and pulse until coarsely blended. Refrigerate at least 30 minutes (or up to a day).

Combine batter ingredients in a small bowl and allow to sit for at least 5 minutes.

Combine coating ingredients in a separate bowl.

Remove mixture from refrigerator and shape into nuggets.

Deep or pan fry in vegetable oil until browned OR bake at 400F for 20 minutes on each side (Note: I tried this cooking method and they weren't browned or as good.)

Makes about 12+ nuggets. Serve with dipping sauce of choice (BBQ, ranch, tomato sauce, etc)

#MeatlessMonday - Adventures with Cake #dessert #recipe

Last week was a week of chaos. I've been working on the June 1st re-release of The Island and Struck, and on my new release, Poppy (June 6th). Having one book release is stressful enough, but three? Absolutely insane. 18 hour work days. Living on coffee and Clif Bars. Looming deadlines. I found myself struggling on the home front. My house went to crap, my teens were living on take-out for dinner, and my dogs were probably posting on Craigslist for a new owner. Yeah, everyone was pretty much on their own.
I was finally able to take a breather when Friday rolled around. I took my dogs on a much-needed walk, I cleaned house (scary!), and I decided to bake a cake to show everyone how much I appreciated their understanding.

Busy Day Cake

Ingredients

1-1/2 c. all purpose flour
3/4 c. sugar
2 1/2 tsp. baking powder
3/4 c. milk
1 egg
1/2 c. shortening
1-1/2 tsp. vanilla
1/2 tsp. salt

In a small mixing bowl combine all ingredients. Spray 9 x 9 x 2-inch baking pan with cooking spray. Bake 25 to 30 minutes or till done.

_____________________________________

That was the recipe and it seemed simple enough. I'm doing a bit of a rewrite because here's how it went down.

1-1/2 c. all purpose flour
3/4 c. sugar

Find your flour. Swear profusely because it's way too high up on the shelf. Make a mental note to rethink your kitchen.

Reach (on tiptoe!) for the sugar sitting behind the flour.
While juggling both, drop the sugar. Sugar goes everywhere...onto the floor, onto your computer, and onto the dog. The dog is happy.

2-1/2 tsp. baking powder

Dig through the old marshmallows from last Halloween, mismatched cupcake liners, and stray bottles of food coloring to get to the baking soda. Somehow, get green food coloring all over your hands. Now you look like Yoda. Let out a Yoda laugh for emphasis. Your green hands inspire a story idea. Go to your computer and make a note of it before you forget. While typing, try and ignore the fact that the keys are crunching down on the sugar you just spilled. 

Return to the cupboard to find your baking powder. Success! The tin is almost empty, but you shake the last of it into a single teaspoon. The recipe calls for 2-1/2 - probably a suggestion rather than a hard rule.

3/4 c. milk

Stare at the contents of your refrigerator until it dawns that you have no milk. Wonder if sour cream or coffee creamer will do. If you use the last of the coffee creamer, you won't have any for your coffee later. Sour cream will have to do, because...coffee.

1 egg

Grab the eggs from the refrigerator and promptly drop the entire carton onto the floor. Manage to save one egg. The dog is now your best friend. At least his coat will be shiny.

1/2 c. shortening

You can literally hear the brakes go off in your head when you realize you have no shortening. At least you have butter. Using a butter knife, squish the butter into a measuring cup and get it everywhere. When you finally manage to fill the 1/2 cup, suddenly remember butter comes wrapped in 1/2 cup cubes. *Face palm*

1-1/2 tsp. vanilla
1/2 tsp. salt

Digging in the pantry, you find an old bottle of vanilla that's gone dry. There's an entire bottle of peppermint extract, however. Talk yourself into the idea that extract is extract.
Add the salt.

In a small mixing bowl combine all ingredients. Beat mixture for 2 minutes and pour into pan.

Accidentally turn the mixer on high. Batter goes everywhere--and it really smells like peppermint. Oh dear.

Spray 9 x 9 x 2-inch baking pan with cooking spray. 

Swear profusely because the cooking spray can was pointed in the wrong direction. At least the cake won't stick to your face when you eat it.

Preheat oven to 375F  

While waiting for the oven to heat, taste the batter. Shrug it off. Batter usually tastes gross anyways.

Transfer batter into pan 
Bake 25 to 30 minutes or till done. 

Write a quick blog post while you're waiting for the cake to bake. Become so involved with editing, that you almost forget the time. When you open the oven, a cloud of smoke whooshes out. The peppermint smell is strong with this one. *Yoda laugh*
Technically, it's not burned. Completely. No worries. Icing will fix everything.

You search for an icing recipe...

#MeatlessMonday - Cranberry-Pecan Quick Bread with Orange Glaze #recipe

Busy day for me, so we're going to go with something quick! This is an easy recipe with an optional glaze. Feel free to substitute any kind of nuts for the pecans (or omit them altogether). Enjoy!

Photo Courtesy of Whitney via Flickr

Cranberry-Pecan Quick Bread with Orange Glaze

Ingredients:

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup granulated sugar
1/2 cup buttermilk
1/4 cup chopped pecans

1/4 cup dried cranberries
3 tablespoons milk
3 tablespoons vegetable oil
3 tablespoons orange marmalade
2 large eggs

Cooking spray

Optional Glaze

1/2 cup powdered sugar
2 teaspoons fresh orange juice


Preheat oven to 350°.

Combine flour, baking powder, baking soda, salt, and cinnamon in a large bowl

Make a well in center of mixture. 

Combine granulated sugar, buttermilk, pecans, dried cranberries, milk, vegetable oil, orange marmalade, and eggs.

Add to flour mixture, stirring just until moist.

Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. 

Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. 

To make glaze:

Combine powdered sugar and orange juice, stirring until smooth. Drizzle glaze over bread and serve warm.

#MeatlessMonday - Fontina Polenta with Mushroom Sauté #vegetarian #recipe

Photo courtesy of  Jenni Cotting via Flickr

This simple dish served with a green salad makes for a wonderful spring meal. Feel free to substitute any kind of cheese or mushrooms in this dish. You may also add extra veggies (sliced carrots or chopped tomatoes) into the mushroom saute to give it extra flavor. Enjoy!

Fontina Polenta and Mushroom Sauté

Ingredients

2 tablespoons olive oil
2 (4-ounce) packages of portabella mushrooms, chopped
1 (8-ounce) package cremini mushrooms, chopped

1 cup fresh spinach, loosely chopped
1 teaspoon thyme
1/2 teaspoon oregano
3 garlic cloves, chopped
1/3 cup vegetable broth
2 teaspoons lemon juice
1/8 teaspoon salt
1/8 teaspoon black pepper
2 cups milk
1-1/2 cups vegetable broth
3/4 cup instant polenta
1 cup (4 ounces) shredded fontina cheese, divided
1/4 teaspoon salt

Preparation

1. Heat oil in a skillet over high heat. Add mushrooms and sauté 4 minutes. Add herbs, garlic and spinich and sauté 1 minute. Stir in 1/3 cup broth, lemon juice, 1/8 teaspoon salt, and pepper.

2. Bring milk and 1-1/2 cups broth to a boil in separate pan. Stir in polenta; cook 4 minutes, stirring constantly. Stir in half of cheese and 1/4 teaspoon salt. 

3) Divide polenta among 4 single-serve oven dishes and top with remaining cheese. Broil 5 minutes. Top each serving with 1/2 cup mushrooms.

Serve.

#MeatlessMonday - Quinoa Turnip Cakes with Spicy Yogurt Sauce #vegetarian #recipe

Photo courtesy of Greg Hirson via Flickr

Several weeks ago, my daughter and I were at the farmers market. She was adding more plants to her already thriving collection (it figures I'd spawn someone with a green thumb when mine is shriveled and black) while I was trying to figure out what to inflict on my family for dinner.  While she suffered over whether to buy Plant #1 or Plant #2, I perused the vegetables and kept coming back to a beautiful display of turnips. Don't laugh, they were beautiful. When I see turnips in the grocery store, they look like they've been sitting in the vegetable section since the dawn of time. Perhaps they have. Regardless, I decided to buy a couple, though I had no idea what I'd do with them. I knew my teens wouldn't touch turnips on a dare. My husband isn't a fan of vegetables, though he humors me from time to time. The last time I had a turnip...I don't even remember the last time I had a turnip.
Well, I hate to admit it, but up until last night...they were still sitting in the fridge. Here's what I came up with and it's not a bad recipe! Enjoy!

Spicy Yogurt Sauce

1 container (6 oz) plain low-fat yogurt
1 clove garlic, chopped fine
1 teaspoon lemon juice
1/4 teaspoon cayenne pepper
1/8 teaspoon salt

Mix ingredients and store in refrigerator for 1-2 hours to allow the flavors to mingle.

Quinoa Cakes

4 turnips
1 cup cooked quinoa
1/3 cup bread crumbs
1 egg
1/4 cup red bell pepper, diced
1/4 cup crumbled feta cheese
2 tablespoons chopped basil
1 green onion, chopped
1/2 teaspoon salt
1/2 teaspoon garlic, chopped

Directions

Peel and cut turnips into small cubes. Boil until soft. Drain. Mash with a potato masher.
In a large bowl, mix turnips and other ingredients together. Form into 5-6 patties.

There are two ways you can cook these--your choice: 

1) Coat a nonstick pan with oil and heat over medium heat. Cook the patties 4-5 minutes on each side until lightly browned and cooked through.

OR 

2) Line a baking sheet with tinfoil. Spray tinfoil lightly with cooking spray. Place the patties on the lined baking sheet and cook at 400F for about 10 minutes on each side.

Top quinoa cakes with spicy yogurt sauce and serve.