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Meatless Monday: St. Louis Toasted Ravioli

This St. Louis style of preparing ravioli is absolutely meatless and delicious!

Follow the original recipe at AllRecipes.com!

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Ingredients:

  1. 2 tablespoons whole milk
  2. 1 egg
  3. 3/4 cup Italian seasoned bread crumbs
  4. 1/2 teaspoon salt (optional)
  5. 1/2 (25 ounce) package frozen cheese
  6. ravioli, thawed
  7. 3 cups vegetable oil for frying
  8. 1 tablespoon grated Parmesan cheese
  9. 1 (16 ounce) jar spaghetti sauce

Directions:

  1. Combine milk and egg in a small bowl. Place breadcrumbs and if desired, salt in a shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs.
  2. In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to simmer.
  3. In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce.

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Get Wise Wednesday: One Step Forward

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We hope this quote helps you overcome your fear and take that first step!

What decisions will you make that will affect your life in a positive way?

 

 

Meatless Monday: Portobello Mushroom Burgers

Hello Everyone!

Do you smell those wood chips burning? Do you hear the kids playing outside? You should, because Summer is here once again! With another summer, comes another reason to fire up that grill and have a pleasant get together with your friends and family. Tantalize their taste buds with this delicious and easy grilling recipe the next time they come over!

Portobello Mushroom Burgers

Portobello mushrooms are not only delicious and easy to grill, but they are also very high in Vitamin D (and when you expose them temporarily to the sun, the amount of Vitamin D actually increases!). Portobello Mushrooms have also been found to decrease the incidence of breast cancer in women, and bolster the immune system!

 

Ingredients (4 Servings)

  • 4 Portobello Mushroom Caps
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 tablespoon minced garlic
  • salt and pepper to taste

Directions

  1. Place the mushroom caps (smooth side up) in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour the mixture over the mushrooms and let it stand at room temperature for 15 minutes or so, turning twice.
  2. Preheat grill to medium-high heat
  3. Brush the grate with oil (so the mushrooms don’t stick!). Place the mushrooms on the grill, and save that delicious marinade for basting. Grill for 5 to 8 minutes on each side, or until they feel tender. Brush the mushrooms with the marinade frequently.
  4. Top with cheese and other burger toppings! Get creative!

 

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Meatless Monday: Butternut Squash, Courgette, and Chickpea Hash

Happy Meatless Monday!  Today we are sharing a recipe that will be sure to make your mouth water!  Not only does it photograph well, but it will be impossible to resist running home and cooking after reading the ingredients. Just follow the four easy steps and in 45 minutes you will have a deliciously filling meal for two!

You can see the original the recipe Nomsies Kitchen!

Butternut Squash, Courgette, and Chickpea Hash

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Ingredients

400gm (half of a medium butternut squash) Butternut Squash

3 Courgettes (cut into small cubes)

1 can chickpeas (400gm)

400ml Pasta Sauce

½ Onion (diced)

3 cloves Garlic (peeled and diced)

½ tsp Paprika

¼ tsp Chilli Flakes

1½ tsp Salt

½ tsp Black Pepper

2 Tbsp Olive Oil

Fresh Coriander (small handful – chopped)

 

Directions

 

1. Roast the butternut squash with the skin on for 30 minutes at 170°C. Once roasted, remove from oven. When it has cooled, the skin should be easy to remove, cut into cubes. Set aside.

 

2. Pour the olive oil into a pan or skillet over medium-high heat. Once the olive oil is hot enough, add in the diced onion. Sweat it out for about 3 minutes before adding in the diced garlic. Fry until aromatic, be careful not to burn the garlic.

 

3. Add in the butternut squash and courgettes. Fry evenly in the pan. I like to try to get the vegetables in a flat layer on the pan so that they can crisp up and colour instead of steaming up in a pile. Fry for about 8 minutes until vegetables are cooked and nicely coloured.

 

4. Next add in the pasta sauce, chickpeas and seasoning. Stir through until nicely combined and fry for another 3-4 minutes. Just before switching off the heat, add in the chopped fresh coriander and stir through. Remove from heat and serve.

 

View The Original Recipe For More Suggestions!

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Meatless Monday: Roasted Cauliflower and Citrus Pasta

Once again it is Monday meaning that we are going to share a mouth watering recipe with you… that’s MEATLESS!

For pasta lovers the idea of a meatless recipe may seem a little underwhelming. You might think that this dish is missing texture or depth of taste; however, this recipe will change the way you think about meat-free pasta! Cauliflower is a great substitute for chicken, because it is hardy, filling and when cooked, can even resemble chicken!

Follow the recipe below at Cookistry!

Roasted Cauliflower and Citrus Pasta

Image Ingredients:

1 small head cauliflower
2 tablespoon olive oil
1/2 teaspoon salt
1/2 pound dry thin spaghetti
2 tablespoons unsalted butter
Pinch of dried crushed red pepper
1/2 teaspoon dried rosemary*
2 tablespoons fresh lemon juice
2 tablespoons capers
6-8 ounces grape tomatoes
1 teaspoon Buddha Hand or lemon zest


Directions:

Cut the cauliflower into bite-size pieces. Put it on a baking sheet, drizzle with olive oil, and sprinkle with salt. Roast at 350 degrees until the cauliflower is cooked to your liking – 20 to 60 minutes.

Just before the cauliflower is done, cook the pasta in boiling salted water until al dente. Add the butter, red pepper, and rosemary to the pasta over low heat and cook until the butter is melted.


Add the lemon juice and capers, and stir them in. Add the cooked cauliflower and the grape tomatoes and stir to combine, and cook just long enough to warm the tomatoes. Taste for seasoning and add more salt, if desired.

Add the Buddha Hand zest and stir to combine.
Serve hot.

*If you like, chop the dried rosemary into smaller pieces.

View the Original Recipe Here!

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Meatless Monday: Easy French Ratatouille

It’s Monday! We’d like to share this French recipe that is not only delicious, but is also healthy. This amazing stew includes eggplant, zucchini, sweet peppers, and ripe summer tomatoes. It yields enough food to feed a crowd, and still freeze for later!

Follow the recipe below at thekitchn

Easy French Ratatouille

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Ingredients:
Makes 8 to 10 servings
  • 2 large eggplants
  • 2 yellow onions
  • 3 bell peppers
  • 6-8 medium zucchini
  • 4 large tomatoes
  • 1 1/2 – 2 tablespoons olive oil
  • 3-4 cloves garlic
  • 1 bay leaf
  • 3-4 sprigs thyme
  • 1/4 cup loosely packed basil, sliced into ribbons
  • Extra basil for garnishing
  • Salt and pepper

Directions:

  1.  Peel the eggplants, if desired, and chop them into bite-sized cubes. Transfer them to a strainer set over a bowl and toss with a tablespoon of salt. Let the eggplant sit while you prepare the rest of the ingredients.
  2.  Dice the onions and roughly chop the peppers, zucchinis, and tomatoes into bite-sized pieces. Mince the garlic. The vegetables will be cooked in batches, so keep each one in a separate bowl.
  3.  Warm a teaspoon of olive oil in a large (at least 5 1/2 quart) Dutch oven or pot over medium-high heat. Add the onions and a generous pinch of salt. Sauté until the onions have softened and are just beginning to brown, about 10 minutes. Add the peppers and continue cooking until the peppers have also softened, about another 5 minutes. Transfer the onions and peppers to a clean bowl.
  4.  Add another teaspoon of oil to the pot and sauté the zucchini with a generous pinch of salt until the zucchini has softened and is beginning to brown, about 5 minutes. Transfer the zucchini to the bowl with the onions and peppers.
  5.  Rinse the eggplant under running water and squeeze the cubes gently with your hands to remove as much moisture as possible. Warm two teaspoons of oil in the pan and sauté the eggplant until it has softened and has begun to turn translucent, about 10 minutes. Transfer the eggplant to the bowl with the other vegetables.

    During cooking, a brown glaze will gradually build on the bottom of the pan. If it looks like this glaze is beginning to turn black and burn, turn down the heat to medium. You can also dissolve the glaze between batches by pouring 1/4 cup of water or wine into the pan and scraping up the glaze. Pour the deglazing liquid into the bowl with the vegetables.
  6.  Warm another teaspoon of olive oil in the pan and sauté the garlic until it is fragrant and just starting to turn golden, about 1 minute. Add the tomatoes, bay leaf, whole sprigs of thyme. As the tomato juices begin to bubble, scrape up the brown glaze on the bottom of the pan.
  7. Add all of the vegetables back into the pan and stir until everything is evenly mixed. Bring the stew to a simmer, then turn down the heat to low. Stirring occasionally, simmer for at least 20 minutes or up to 1 1/2 hours. Shorter cooking time will leave the vegetables in larger, more distinct pieces; longer cooking times will break the vegetables down into a silky stew.
  8.  Remove the bay leaf and thyme sprigs. Just before taking the ratatouille off the heat, stir in the basil. Sprinkle the extra basil and a glug of good olive oil over each bowl as you serve.
  9.  Leftovers can be refrigerated for a week or frozen for up to three months. Ratatouille is often better the second day, and it can be eaten cold, room temperature, or warmed.

Follow thekitchn for more recipes!

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Meatless Monday: Smothered Cheese Grits and Steamed Greens

With the weather getting chillier, you can still indulge in a warm, comforting meal all while eating vegetarian! Besides improving your health, meatless meals can help improve the environment. Did you know that a poultry farm uses more ammonia than steel mills and oil refineries combined? You can simply do good by taking part in Meatless Monday!

Recipe and photo found on vegetarian times.

Smothered Cheese Grits and Steamed Greens

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Ingredients:

  • 3 tbs. olive oil, divided
  • 2 large sweet onions (such as Vidalia or Walla Walla) halved and thinly sliced
  • ¾ cup quick-cooking or old-fashioned white hominy grits (not instant)
  • 1 cup fresh or frozen corn kernels
  • ¼ cup low-fat milk
  • 1 lb. curly kale, tough stems removed, torn into bite-size pieces (14 cups)
  • 1 tbs. apple cider vinegar
  • 2 oz. (½ cup) grated extra-sharp Cheddar cheese, plus more for sprinkling
  • optional toasted sesame seeds

Directions:

  1. Heat 2 tbs. oil in large skillet over medium heat. Add onions, cover, and cook 20 to 25 minutes, or until onions are softened and caramelized, stirring occasionally. Season with salt and pepper, if desired, and keep warm.
  2. Meanwhile, cook grits according to package directions. Stir in corn and milk, and return to a simmer, stirring constantly to incorporate milk. Keep warm.
  3. Steam kale in basket steamer 4 to 5 minutes, or until wilted but still bright green and crisp-tender. Transfer to bowl, and stir in vinegar and remaining 1 tbs. oil. Season with salt and pepper, if desired.
  4. To serve: Stir cheese into grits, and transfer to serving platter. Top with kale, then onions. Sprinkle with sesame seeds and grated cheese (if using).

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Meatless Monday: Green Bean Casserole with Crispy Shallots

Happy Monday! Thanksgiving is only a few days away and we would like to provide you with some tasty ideas for your Thanksgiving dinner. Be sure to delight your guests with a healthy and delicious green bean casserole!

This recipe was found on foodnetwork.com. Check out the site for more meatless ideas for your Thanksgiving dinner!

Green Bean Casserole with Crispy Shallots

Picture of Green Bean Casserole With Crispy Shallots Recipe

Ingredients:

  • 1/4 cup olive oil
  • 6 medium shallots, sliced into rings (about 1 cup)
  • 1 1/2 pounds thin fresh string beans or haricots verts, trimmed
  • 1 pound button mushrooms, sliced
  • 6 large cloves garlic, minced
  • 1 tablespoon chopped fresh thyme
  • 3 cups low-fat (1 percent) milk
  • 3 tablespoons all-purpose flour
  • 1/3 cup plus 2 tablespoons freshly grated parmesan cheese
  • 1/2 cup finely chopped fresh parsley
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground pepper
  • Olive oil cooking spray

Directions:

  1. Preheat the oven to 375 degrees F. Heat the olive oil in a small skillet over medium-high heat until very hot but not smoking. Add 1/4 cup shallots and cook, stirring, until golden brown and crisp, about 2 minutes. Transfer with a slotted spoon to paper towels to drain. Repeat with the remaining shallots, cooking 1/4 cup at a time. Reserve the oil in the skillet.
  2. Place the green beans in a steamer basket fitted over a pot of boiling water. Cover and steam until bright green and still crisp, about 3 minutes.
  3. Heat 1 tablespoon of the reserved shallot oil in a large, deep nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the mushroom liquid is evaporated and they begin to brown, about 12 minutes. Add the garlic and thyme and cook, stirring, 1 minute. Transfer the mushroom mixture to a bowl.
  4. Whisk together the milk and flour until the flour is dissolved. Add the mixture to the skillet and, whisking constantly, bring to a simmer. Reduce the heat to medium low, whisking occasionally, until thickened, 10 to 15 minutes. Remove the pan from the heat and stir in the green beans, mushroom mixture, 1/3 cup parmesan cheese, the parsley, nutmeg, 3/4 teaspoon salt and 1/2 teaspoon pepper.
  5. Coat a 2-quart baking dish with cooking spray. Spoon the green bean mixture into the prepared dish and sprinkle the top with the crispy shallots and the remaining 2 tablespoons cheese. Bake until golden on top and bubbling, about 20 minutes.

See the original post and more recipes here.

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Meatless Monday: Baked Sweet Potato Latkes

This week, we are posting a Meatless Monday recipe featuring the sweet potato!

Why this ingredient in particular? Along with being tasty, sweet potatoes can empower women and girls around the world! According to the International Potato Center, the sweet potato is an untapped crop that could potentially improve the nutrition, incomes, and food production for farming families in Sub-Saharan Africa, especially among impoverished women and children. That makes it a great fit for our October Outreach celebrating International Day of the Girl!

Recipe credit goes to Women’s Health. Photo by Romulo Yanes.

Baked Sweet Potato Latkes

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Ingredients:
  • 2 pounds grated sweet potatoes
  • 1 medium onion, finely chopped
  • 2 eggs, beaten
  • 1/4 cup flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Directions:

  1. Preheat the oven to 400ºF.
  2. Coat two baking sheets with cooking spray.
  3. In a large bowl, combine all ingredients.
  4. Drop by quarter-cupfuls onto the baking sheets. Flatten with a spatula.
  5. Bake for 25 minutes. Flip and bake for an additional 10 minutes.

Find more recipes at Women’s Health!

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Meatless Monday: Pasta Primavera

Mondays can be rough, but ease your day by having a delicious meal! Eating less meat has benefits both for you and for the environment. Give it a try!

Recipe found on Food Network. Photo by Antonis Achilleos.

Pasta Primavera

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Ingredients:

  • Kosher salt
  • 12 ounces fusilli or other corkscrew pasta
  • 1/2 pound sugar snap peas, halved lengthwise, or broccoli florets (or a combination)
  • 2 carrots, shredded
  • 1 yellow bell pepper, cut into thin strips
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 4 cloves garlic, thinly sliced
  • 1 pint cherry tomatoes, halved
  • 1/4 to 1/2 teaspoon red pepper flakes
  • 1/2 cup roughly chopped fresh mint
  • 1/2 cup grated parmesan cheese
  • 4 ounces goat cheese, crumbled

Directions: 

  1. Bring a large pot of salted water to a boil. Add the fusilli and cook as the label directs. Add the sugar snap peas and/or broccoli, carrots and bell pepper to the boiling water during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot.
  2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just golden, about 30 seconds. Add the tomatoes, red pepper flakes and 1 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes. Stir in 1/4 cup of the reserved cooking water. Pour the tomato mixture over the pasta and vegetables. Add the mint, parmesan and half the goat cheese and toss to combine. Season with salt.
  3. Divide the pasta among bowls. Top with the remaining goat cheese and drizzle with olive oil.

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