Category Archives: Meatless Monday

Meatless Monday

We had friends come over last weekend and I made vegetarian lasagna. It was so delicious, I made it again this past weekend for just the two of us! It was relatively easy to make and oh, so delicious. The first time I used no boil noodles, and the second time I used regular lasagna noodles. I have to say the no boil noodles were better for the lasagna as it was less watery. Also, I forgot to put in the egg second time – also made it watery. I also don’t think there is a problem substituting frozen spinach for fresh. Whatever you have on hand works!

As per usual, I forgot something – the much needed egg – so my friend brought one over and we had dinner an hour after we had planned. While waiting for the lasagna to cook we played some Apples to Apples and drank wine. It was the perfect way to spend a Saturday evening.

Vegetarian Lasagna *Inspired from here

Ingredients:

  • 1 package no boil lasagna noodles
  • 2 tablespoons olive oil
  • 2 cup chopped fresh mushrooms
  • 1/2 cup chopped onion
  • 3 cloves minced garlic
  • 2 cups fresh spinach
  • 3 cups ricotta cheese
  • 2/3 cup grated Romano cheese
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil leaves
  • 1/2 teaspoon ground black pepper
  • 1 egg
  • 3 cups shredded mozzarella cheese
  • 1 can (28 oz) Trader Joe’s marinara sauce
  • 1 cup grated Parmesan cheese

Directions:

Preheat oven to 350 degrees.

Boil spinach in a pot of boiling water for about 5 minutes. Take out, chop and dry on paper towels.

In a large skillet, heat olive oil and cook mushrooms,  onion and garlic until onions are tender.

Vegetarian Lasagna

Mushroom, onion, garlic mix

Vegetarian Lasagna

Mmmmm… Sauteed veggies

In a bowl, combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Mix together with a spatula.

Vegetarian Lasagna

Cheese mix

Vegetarian Lasagna

Mmmm sauteed veggies and cheese

Lay lasagna noodles in bottom of a 9×13 inch baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup pasta sauce over cheese. Repeat layering 2 times.

Vegetarian Lasagna

Layering

Vegetarian Lasagna

Tomato sauce layer

Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.

Vegetarian lasagna

Mmmmm lasagna

Garlic Bread

Ingredients:

  • 1 loaf french bread
  • 4 tablespoons olive oil
  • 2 cloves garlic

Directions:

Heat oven to 350 degrees. Cut open french loaf. Drizzle on olive oil. Cut garlic cloves in halves and rub on the bread. Chop the garlic cloves and spread on the bread. Put each half of the loaf in the oven and bake for about 10 minutes. Take out of the oven and enjoy!

Garlic Bread

Garlic Bread

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Filed under Meatless Monday, Pasta, Recipes, Weekend

Meatless Monday

Have you seen the show Worst Cooks in America? I’m obsessed with it. I watched the first season, missed the second, and got caught up on the third when Food Network had a marathon on the other weekend (if you haven’t seen the “tofu/tufu” bit you should probably stop reading this and Google/Bing it right now. Don’t worry, this blog is going nowhere, I urge you to take the next 45 seconds and watch the funniest thing you will ever see regarding tofu).  The dinner that one of the final cooks made had a side dish made with cauliflower and a poached egg.  It looked amazing and I knew I needed to make it for Meatless Monday! The recipe called for porcini mushrooms, but I couldn’t find any, so I used crimini. Still tasted delicious. I had some trouble making my poached egg look nice, but I think it’s because I used a pot instead of a pan. Next time I’ll use a pan and try to make it pretty!

 

Roasted Cauliflower *From Worst Cooks in America

Ingredients:

  • 1 Cauliflower
  • Extra Virgin Olive Oil
  • Himalayan Pink Salt
Fat Kid Confidential

Cauliflower. Mmmmm

Preheat the oven to 450 degrees. Slice the cauliflower into 1/2 inch thick slices and toss in olive oil and salt. Put on a baking sheet and roast for 10-15 minutes until the cauliflower is tender. While the cauliflower is roasting, start making the mushrooms…..

Fat Kid Confidential

Roasted cauliflower

Crimini Hash *taken from Worst Cooks of America

Ingredients:

  • 1lb Crimini Mushrooms
  • 3 tbsp Olive Oil
  • 1/2 cup White Wine
  • Pink Himalayan Salt
Fat Kid Confidential

Crimini Mushrooms

Start boiling a pot of water for the poached egg.

Put the olive oil into a pan and heat over medium-high heat and quarter the mushrooms. Cook in the mushrooms in the oil until golden brown and pour in the wine. Cook until the wine evaporates and season with salt. Remove the mushrooms from the heat and begin poaching the egg…..

Fat Kid Confidential

Sauteing mushrooms

Fat Kid Confidential

Mmmmm Mushrooms

Poached Eggs *taken from Worst Cooks in America

Ingredients:

  • Water
  • 2 Eggs
  • Splash White Vinegar

 

Fat Kid Confidential

Boiling water

Once the water reaches a boil, add in the white vinegar and reduce to a simmer. Carefully break an egg into the water and cook for about 3 minutes. Remove the egg using a slotted spoon and carefully dry on a paper towel. Sprinkle lightly with salt.

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Poaching egg

Fat Kid Confidential

Poached egg (not that pretty… Still tasty)

Put the cauliflower on a plate and spoon on mushrooms and top with poached egg. Enjoy!

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Delicious!

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Filed under Cooking, Meatless Monday, Vegetarian

Meatless Monday

Happy Monday morning! I hope you all had a great weekend filled with Super Bowl eating and snacking involved! We’ve been craving tacos for awhile, so I decided to change up our normal routine and make them meatless tacos! They can also be vegan if you choose to leave the cheese off. It being a long Monday, I was in desperate need of some cheese….

Mmmm, Tacos… I was too tired and too excited to eat, so yes, that is a chunk of cheese instead of grated cheese on my taco…

Black Bean Tacos

Ingredients:

  • 1 Can black beans
  • 1/2 Onion, chopped
  • 10oz Mushrooms, sliced
  • 2 Tbsp olive oil
  • 1 Tomato, chopped
  • Lettuce
  • 1 Avocado
  • Tortillas (I like small corn ones)
  • Cheese (if preferred! Grated or not….)

Rice

Ingredients:

  • 2 Cups of rice, in whatever medium you choose to cook it (I use a rice cooker)
  • 1/2 Tbsp Cumin seeds
Meatless Black Bean Tacos, Fat Kid Confidential

We actually only used one can of the beans…

Start cooking the rice, and add in the cumin seeds and let the rice cook.

Meatless Black Bean Tacos, Fat Kid Confidential

Mmmm onions

Heat up the olive oil in a pan and saute the onions until they are about halfway translucent. Drain the black beans, then pour them into the pan with the mushrooms. Cook the mixture until the mushrooms have cooked through and keep the pan on warm until the rice finishes cooking. Once the rice is done, pile up the taco with rice, the black bean mixture, tomato, lettuce, avocado, cheese and enjoy!

Meatless Black Bean Tacos, Fat Kid Confidential

Vegan taco-filling goodness

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Filed under Meatless Monday, Mexican, Recipes, Vegan, Vegetarian

Meatless Monday

For the 4th week of Meatless Monday in 2013, I thought I’d try a new butternut squash recipe. This time I am going to try the dreaded risotto (anyone watch Top Chef???). I’ve never cooked with risotto before, but I love ordering it in restaurants. I bought a butternut squash from Trader Joe’s and thought I would give this Pioneer Woman recipe a try. I’m not so great at reading directions so I used 3 tablespoons of butter to cook the butternut squash and I missed the part about pre-heating the stock so there was a scramble for that. I also ran out of black pepper so had to substitute white pepper. It was quite the evening. The risotto turned out pretty well, but it was a bit dry when they were reheated as leftovers. Apparently Mario Batali recommends making balls with the leftovers.

*Apologies, photos for this post did not turn out so well. I need to start using our new fancy camera.

Butternut Squash Risotto

Ingredients:

  • 1 Butternut Squash, Peeled, Seeded, And Diced.
  • 3 Tablespoons Butter
  • 1/4 teaspoon Chili Powder
  • 1/2 whole Diced Onion
  • 2 cups Arborio Rice
  • 6 cups Vegetable
  • Salt And Pepper, to taste
  • 1/8 teaspoon Turmeric
  • 1/2 cup Parmesan Shavings (more For Serving)

Heat 3 tablespoons of butter in a large skillet over high heat. Add the butternut squash when the skillet is hot and the butter has melted. Sprinkle some salt and pepper and cook until the outside is brown. Put the squash on a plate and set aside.

Heat chicken broth in a saucepan over low heat and keep warm. Add 2 tablespoons of butter to the large skillet and add onion. Cook until translucent and add in Arborio rice.  Add one cup of the broth into the skillet, once it gets soaked in add another cup. Continue adding the broth until the rice is soft but with a tiny bit of crunch left. Salt and pepper to taste. Stir in the Parmesan shavings, and add more when you serve! Enjoy!

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Filed under Meatless Monday, Vegetarian

Meatless Monday

Happy Meatless Monday! For the first meatless Monday of 2013 I thought I’d compile all of my vegetarian recipes.

Tomato soup and grilled cheese

Swiss Chard with lemon dressing

Vegan tacos and guacamole

Green lentil curry and roti

Aloo Gobi

Vegan Irish stew and soda bread

Vegan black bean soup and wheat bread

Butternut squash and mushroom orzo

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Filed under Meatless Monday, Vegan, Vegetarian