Veggie Tales

Yay for suggestions! I love them! It means someone is paying attention and I can kind of be an attention whore...A friend of a friend suggested vegetarian recipes. I can handle that. I am a carnivore by nature, but I do like my veggies. I have nothing against the non meat eaters. I actually applaud them. I have tried to go meatless, but yeah didn't happen. I don't have the will power. So enjoy!

 

I got this one right from PETA. I follow them on Facebook and it sounds yummy. I'm not much on the fake out meats so I might skip the meat all together.

 

Sun-Dried-Tomato Linguine

• 1/2 lb. Linguine – whole grain people! I tell you once you get used to it, you will love it!
• 2 Tbsp. olive oil
• 1 pkg. faux-chicken strips
• 2 Tbsp. chopped garlic
• 1 cup sun-dried tomatoes, quartered
• Salt and pepper, to taste

For the Pesto:

• 3 garlic gloves, peeled
• 1/3 cup pine nuts
• 3 cups firmly packed fresh basil leaves
• 1/2-3/4 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 1/4 cup vegan Parmesan cheese

Directions

 

Cook the pasta in salted water according to the package directions. Drain.

 

In a medium pan over medium heat, add 1 Tbsp. of the oil and sauté the "chicken" strips until lightly browned. Remove from the pan and chop into bite-sized pieces. Set aside.

 

Heat the remaining oil in the pan and sauté the garlic for 1 minute. Add the "chicken" and sun-dried tomatoes. Cook for another 2 to 3 minutes, stirring often. Season with the salt and pepper.

 

Toss with the pasta until thoroughly coated.

 

For the Pesto:

Place the garlic and pine nuts in a food processor and process until minced. Add the basil, salt, and pepper and process until ground into a paste.

 

With the machine running, pour the oil into the feed tube in a slow, steady stream until well blended. Transfer to a bowl and stir in the vegan cheese.*

 

To Assemble:

 

Toss the pasta with the pesto, to taste, until thoroughly coated.

Makes 2 to 3 servings

 

*Note: This can be made ahead of time and kept covered in the refrigerator until ready to serve.

 

I love mushrooms...so sorry if this gets mushroom heavy for you fungus haters. This next one is very tasty...I love a good mushroom “burger. “

 

Grilled Portobello Sandwich with Roasted Red Pepper and Mozzarella

 

Ingredients:

 

• 1 red bell pepper
• salt and black pepper to taste
• 1/2 cup olive oil
• 4 portobello mushroom caps, cleaned
• 4 slices onion
• 4 Kaiser rolls, split 4 teaspoons mayonnaise
• 1 teaspoon roasted garlic, mashed into a paste (optional)
• 4 ounces mozzarella, thinly sliced – I like this with Swiss too...omit the peppers and basil
• 4 slices tomato
• 16 fresh basil leaves, divided

Directions:

1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. - A Foreman Grill or grill pan works too!

 

2. Place the red bell pepper onto the preheated grill, and grill until the skin is completely charred on all sides, 10 to 15 minutes. Place the pepper into a plastic bag, seal the bag, and let the pepper cool. When cooled, remove the charred skin, slice the pepper into quarters, and remove the seeds. Thinly slice the pepper and set aside.

 

3. Mix salt and pepper into the olive oil in a small bowl. Brush the smooth side of the mushrooms with the seasoned oil, and grill, oiled side down, until the mushrooms show grill marks, about 3 minutes. Brush the gill sides of the mushrooms with more seasoned olive oil, flip the mushrooms, and grill until the mushrooms are softened and juicy, about 3 more minutes. Set the mushrooms aside and keep warm.

 

4. Lightly grill the slices of onion until softened and lightly browned, about 2 minutes per side. Spread the rolls out onto the grill to toast, about 1 minute. Mix the mayonnaise and roasted garlic in a bowl.

 

5. Spread each roll with garlic mayonnaise, and make each sandwich with 1 mushroom cap, 1 ounce sliced mozzarella cheese, 1 slice of tomato, 4 basil leaves, 1 slice of grilled onion, and 1/4 the roasted red pepper slices. Repeat for remaining sandwiches.

 

Desert you may ask? I could never forget...I have had this before, but not recently so no pictures kids...Sorry! It is tasty and we all know this kid loves the sweets. I normally can't stand tofu...its the texture kids...I can't stand the texture, but this makes it all ok...it must be the chocolate!

 

Chocolate Tofu Pie

 

For the Crust:

• 2 oz. (about 1/4 cup) margarine, melted
• 1 cup graham cracker crumbs

For the Filling:

• 1 1/4 lb. tofu (2 1/2 cubes)
• 1 cup rice syrup (or maple syrup)
• 2/3 stick margarine
• 1 Tbsp. vanilla
• 2/3 cup cocoa powder

Combine the margarine and crumbs and pat into a pie pan. Bake 7 minutes in a 350 oven.

 

Mix the tofu in a food processor for several minutes so that it gets very smooth. Add the other filling ingredients and mix thoroughly. Fill the baked crust with the tofu mixture and chill.

 

I personally have a deep hatred of Brussels Sprouts, but my Mother and a couple friends love them...so this one is for you Mom! I got this from another friend that wishes to remain anonymous.

 

Roasted Brussels Sprouts

 

Ingredients

• 1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher/sea
• 1/2 teaspoon freshly ground black pepper

Directions

 

1.Preheat oven to 400 degrees F

 

2.Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.

 

3.Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately. salt

 

Seven Layer Tortilla Pie

 

Ingredients

• 2 (15 ounce) cans pinto beans, drained and rinsed OR use 2 cans re fried beans!
• 1 cup salsa, divided
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh cilantro
• 1 (15 ounce) can black beans, rinsed and drained
• 1/2 cup chopped tomatoes
• 7 (8 inch) flour tortillas
• 2 cups shredded reduced-fat Cheddar cheese
• 1 cup salsa
• 1/2 cup sour cream

 Directions

 

1.Preheat oven to 400 degrees F

 

2.In a large bowl, mash pinto beans. Stir in 3/4 cup salsa and garlic.

 

3.In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes.

 

4.Place 1 tortilla in a pie plate or tart dish. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge. Top with 1/4 cup cheese, and cover with another tortilla. Spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.

 

5.Cover with foil, and bake in preheated oven for about 40 minutes. Cut into wedges, and serve with salsa and sour cream.

 

OK one last recipe. If you would like to read up more on vegetarian/vegan cooking...try the PETA website. I learned a thing or two. You can find it here!

 

This one sounds very good....I think I will make it this weekend. Pictures in the following weeks to come!

 

Ratatouille Bake

 

Ingredients

• 1 tablespoon olive oil
• 5 cloves garlic, minced
• 1 onion, chopped
• 2 cups peeled and diced eggplant
• 2 cups chopped zucchini
• 1 green bell pepper, chopped
• 1 (14.5 ounce) can diced tomatoes
• 1 tablespoon dried basil
• 1 tablespoon dried parsley
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 (8 ounce) package frozen cheese ravioli
• 3/4 cup shredded mozzarella cheese

Directions

1.Preheat oven to 350 degrees F; spray a 2 1/2-quart baking dish with cooking spray.

 

2.Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes.

 

3.Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables over the ravioli. Sprinkle with the cheese.

 

4.Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.

It's Skyline Time!



It's Skyline Time!





I hail from a small town/county in Southeastern Indiana. It is about 30 minutes over the border from Cincinnati Ohio. If you have ever been to Cincinnati, then you know about Skyline Chili. If you don't know about Cincinnati Chili...I feel sorry for you.

I will admit it is a love or hate with it. I have never met anyone that is mediocre about it. They either love it or think its the most god awful stuff they have ever tasted. Melissa may be the exception to that but she have never had the real stuff. She did buy a can at Wegmans once but the can isn't as good as the real deal.

Taken From Wikipedia:

Cincinnati chili (or "Cincinnati-style chili") is a regional style of chili characterized by the use of unusual ingredients such as cinnamon, cloves, allspice or chocolate, and by the absence of chili peppers or chili powder. It is commonly served over spaghetti or as a hot dog sauce. While served in many regular restaurants, it is most often associated with several fast-food restaurant chains, including Empress Chili, Skyline, Gold Star, and Dixie Chili. The chili is mostly served in restaurants in the greater Cincinnati area, with locations in Ohio, Kentucky, and Indiana. This type of chili is also served in some restaurants in the Cleveland, Columbus, Ohio, and Indianapolis areas as well as in Florida.

According to the Greater Cincinnati Convention and Visitors Bureau, Cincinnatians consume more than two million pounds of chili each year, topped by 850,000 pounds of shredded cheddar cheese. Each September, the city celebrates "Chilifest" at Yeatman's Cove at the Ohio River, with food and entertainment.

Why am I talking about chili so much you may ask...especially Cincinnati-style? I'm craving it. I live in Maryland now and have for like the last seven or eight years. So, I only get Cincinnati Chili once or twice a year when I go home to visit or feel like making the fake out kind. This is something I love and could eat every day. I used to go into the Hamilton Ohio location so much before I moved away at one time, they would start dishing my order up as I came through the door. My order? A four way with ONIONS and two cheese coneys with...but we will get to that later. Right now I am in the process of making a pot of it. I cheat and use a season pack I bring home with me, I get my Mom, or other friends to mail me.

Cincinnati Chili

The inventor's Greek roots can clearly be seen in the unique blend of spices. The secrets to this recipe are the long slow cooking, as well as the overnight refrigeration, which allow for all the excess fat to be removed. I've also included the five "ways" for ordering this wonderfully different chili, which is usually served over spaghetti.

Ingredients:

• 1 quart cold water 
• 2 lbs ground beef
• 2 cups crushed tomato
• 2 yellow onions, diced 
• 4 garlic cloves, minced
• 1 tbsp Worcestershire sauce
• 1 tbsp unsweetened cocoa
• 1/4 cup chili powder
• 1 tsp cayenne
• 1 tsp ground cumin
• 2 tbsp cider vinegar 
• 1 whole bay leaf
• 1/4 tsp ground cloves
• 1 tsp cinnamon
• 1 1/2 tsp salt 
• Cooked spaghetti to serve chili over, Optional
• Shredded cheddar cheese Optional

 Preparation:

1.Add beef and water to a 4-quart pot. Bring to a simmer while stirring until the ground beef is in very small pieces. Simmer for 30 minutes and add all the rest of the ingredients.

2.Simmer on low, uncovered, for 3 hours. Add water as needed if the chili becomes to thick.

3.Refrigerated the chili overnight, and the next day remove the layer of fat from top before reheating and serving.

 

 The Cincinnati "Skyline" Chili Ordering Code



The 3-Way



1-way: just the chili

2-way: chili served over spaghetti

3-way: chili, spaghetti, and grated Cheddar cheese

4-way: chili, spaghetti, cheese, and onions

5-way: chili, spaghetti, cheese, onions, and beans

All "ways" are served with oyster crackers.

When served on a coney-style hot dog, the chili is also topped with cheese. The default coney also includes mustard and a small amount of onion. This is known as cheese coneys with.

Skyline Dip

Ingredients:

• 1 12 oz. package softened cream cheese
•  1 13 oz. frozen Skyline Chili thawed OR one 15 oz. can of Skyline Chili
•  1/4 cup diced onions (optional)
•  1 12 oz. bag of Skyline shredded mild cheddar cheese

Instructions:

Spread softened cream cheese evenly on bottom of 9 x 13 microwaveable casserole dish.

Heat chili according to package directions. Pour heated Skyline Chili over cream cheese.

Sprinkle diced onions (optional) on top of chili. Cover with Skyline shredded mild cheddar cheese.

Conventional oven: heat at 350 degrees for 10-15 minutes or until cheese is completely melted.

Microwave oven: heat on high for 2 minutes or until cheese is completely melted.

Let stand 5-10 minutes before serving. Serve with nacho or corn chips.

There is one last treat...a Skyline Pizza! Love it...it is just the chili on a pizza crust with the cheddar and onion...some  people add tomato slices.  I haven't had one of these in 10 years or so...might have to make one with left over chili!

Good-Bye January

It has been a productive January in J.J. Land and February looks to be headed in that direction as well. I plan on doing a Chinese Take Out night at my house next month where I prepare the food. I have had some recipes for some of my Chinese favorites fall into my lap and I want to test them before I share them with my adoring public. Also, in case you haven't seen, you can now fan me on Facebook. I look forward to gaining many fans and please be sure to tell your friends! Keep sending those recipes and photos! I will leave you with a pretty simple, yet tasty chocolate pie!

 

Easy Chocolate Custard Pie

 

Ingredients

• 1 cup chocolate syrup
• 3/4 cup milk
• 1/4 cup sugar
• 4 EGGS
• 1 tsp. vanilla
• 1 prepared crumb crust (9-inch)

Directions

 

1.HEAT oven to 350°F. COMBINE syrup, milk and sugar in small saucepan. COOK over low heat, stirring constantly, until bubbles form at edges. SET ASIDE.

 

2.BEAT eggs and vanilla in medium bowl until blended. Stirring constantly, slowly ADD heated milk mixture until well blended. POUR into crumb crust.

 

3.BAKE in center of 350°F oven until knife inserted near center of pie comes out clean, 40 to 45 minutes. COOL on wire rack. SERVE warm or refrigerate until cold.

 

Enjoy!

 

Make pie in a graham cracker or chocolate crumb crust. Garnish with whipped cream or vanilla ice cream.

Announcement!

You can now fan me on Facebook! Tell your friends!

 Fan J.J.!

Keep sening me those recipes!

cookingwithjj.baker@gmail.com

Insta-Sunshine

I don't have a lot to say...been playing with the blender. I came up with a Sunshine Shake in honor of my friend the fabulous Melissa.

 

Need a sunny pick-me-up? The orange flavor will burst open in your mouth and put a smile on your face. Orange sherbet makes this fruit-flavored milkshake a real taste treat. It's like drinking orange cream velvet on a beautiful sunshine day.

 

 
Sunshine Milkshake

• 1/2 quart orange juice
• 1 cup vanilla cream
• 1 cup orange sherbet

 

Directions

 

Combine all ingredients in blender and blend until smooth.

 

 

 Double Chocolate Banana Cupcakes

 

Bananas and chocolate are a naturally great combination and here they get along particularly well. I call these double chocolate because not only are they topped with the BEST chocolate buttercream frosting ever, I've also sneaked a few chocolate chips into the cupcake batter. These are a great thought with Valentines day around the corner.

 

I should note that the recipe for this frosting makes quite a large batch. This is a good recipe to use up any leftover chocolate buttercream frosting or you could just make a half batch which should be good for a couple of dozen cupcakes.

 

Cupcake Recipe

• 1 cup white sugar
• ½ cup vegetable oil
• 2 eggs, beaten
• 3 medium ripe bananas, mashed
• 1 3/4 cups flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ¼ cup orange juice
• 1 cup chocolate chips

Beat sugar and oil in a bowl. Add eggs and mashed bananas.

 

Sift together dry ingredients and fold into banana mixture alternately with orange juice.

 

Fold in chocolate chips.

 

Fill paper lined cupcake pans with the batter and bake at 350 degrees F for 15-20 minutes. Cool completely on a wire rack before forsting with chocolate buttercream frosting.

 

 

 

Chocolate Buttercream Frosting

• 2 cups sugar
• 2/3 cup water

 

Combine and bring to a boil. Continue to boil over medium heat without stirring until the mixture reaches 240 degrees on a candy thermometer.

• Meanwhile beat together to stiff peaks
• 6 egg whites at room temperature
• ¼ tsp cream of tartar
• 2 tsp vanilla extract
• Pinch salt

 

Slowly pour in the sugar syrup hitting the side of the bowl and not the beaters. Continue beating the frosting for 10-15 minutes until the meringue is completely cool. When completely cool, slowly begin to add, a few tablespoons at a time

• 2 cups softened unsalted butter
• Beat until smooth after each addition.
• Combine and melt in a double boiler:
• 1 pound chocolate, chopped in small pieces
• ½ cup butter

Add to the meringue mixture and beat well until frosting reaches a spreadable consistency. This may take 15 minutes or so and you may have to chill the frosting for several minutes before beating it again to get it to stiffen. Alternatively, you can place the frosting bowl in an ice bath while continuing to beat constantly until the icing stiffens sufficiently.

 

 

 

Quickie!

J.J.’s Bean Dip

• 1 16 oz can refried beans – fat free
• 2 – 3 tablespoons of medium white queso
• Taco Sauce or Hot Sauce to taste

Heat beans in microwave safe bowl for 30 seconds to a minute. Stir in queso and hot sauce. Reheat if you want a warmer dip…serve and enjoy with your favorite chips.

Wegmans

Last Wednesday I went on an adventure with the fabulous Melissa. We go on a few adventures but this one was special…she introduced me to Wegmans. Holy Cow! What a store! It is a foodie’s paradise…the cheese section alone was like the size of my house…that’s just specialty cheeses not even including the everyday cheeses you buy at your normal grocery market. I got some beautiful cheeses for a very reasonable price…Jarlsburg and very sharp cheddar. Also on a side note I got my cat litter at Wegmans for $3 cheaper than I pay for it at Wal-Mart. I also found Cheerwine there and I didn’t have to go all the way to North Carolina.  They also had an awesome international section and a crazy hot food bar...again like bigger than my house.  The store is HUGE!

 

I made some brownies with Cheerwine today. I used a box brownie mix and replaced the water with Cheerwine. So very yummy! You can do this with almost any soda you like. I also like to use Dr. Pepper for this. I found this on the Cheerwine website. I plan on trying it soon.

 

 

 

Cheerdevil Cake

Ingredients:

• 1 box Devil’s Food cake mix
• 1 cup Cheerwine soft drink
• 1 tsp almond extract

Directions:

 

Mix the cake mix as directed on the box, but use the Cheerwine in place of water for the liquid. Also, add the almond extract which is not called for on the box mix.

 

Bake the cake as directed on the cake mix box.

 

Then, make the Cheerwine Cake Frosting.

Cheerwine Cake Frosting

Ingredients:

• ½ cup butter or margarine (let soften)
• 1/3 cup Cheerwine soft drink
• ¼ cup cocoa (baking powdered chocolate - usually near the flour in the grocery)
• 1 lb box powdered sugar (or 2 ½ cups if bought in bulk bag)
• ¼ tsp almond extract

Directions:

 

Mix together butter and Cheerwine with a mixer. Add cocoa, powdered sugar, and almond extract and mix until smooth.

 

Spread frosting on cool Cheerwine Cake.

 
That’s how to make an easy Cheerwine Cake using a cake mix. It’s a unique tasting cake and also a very pretty cake. In fact, Cheerwine Cake has become so popular that a local baking company has teamed up with Cheerwine for a ready-made Cheerwine Cake.

 

If you can’t get Cheerwine in your area, then check out the Cheerwine web site. They do ship this great Southern soda. So, you can try this terrific soft drink and cake even if you don't live in the South.