Vegetable Pot Pie

I adapted this recipe from the blog "I love to eat good food"

2 frozen pie crusts thawed
2 carrots, chopped
2 celery stalks chopped
4 red potato's cut into cubes
1 onion, diced
1 cup frozen peas
3 cups vegetable broth
2 cans cream of celery, or cream of mushroom soup
oregano
basil
Italian seasoning
salt and pepper

Saute onion in a large pan in olive oil until onion becomes transparent. Add three cups of vegetable broth and all of the vegetables except the peas, and bring to a boil. Boil until carrots are soft. Add cream of celery soup, peas, and season to taste. Fill one of the pie crusts with soup mixture, put the other pie crust on top, and press the edges together to seal. Cook on the temperature and time that the pie crust says.

Grilled Portobello Burger with Sun-Dried Tomato's and Garlic Herb Mayonaise (The Tasty Kitchen)

We just tried this tonight, and as a mushroom lover, I thought it was a great alternative to a regular hamburger. Jared, however does not like mushroom's, and was not a fan. I guess I will be having it by myself from now on.

For The Garlic Herbed Mayonnaise:
⅓ cups Mayonnaise, Hellman's Or Best Foods
2 teaspoons White Wine Vinegar Or Lemon Juice
1 teaspoon Flat-leaf Parsley, Finely Chopped
1 teaspoon Fresh Rosemary, Minced
½ teaspoons Garlic, Minced
For The Sandwiches:
4 whole Kaiser Rolls (I just used sesame seed buns)
4 whole Large Portobello Mushroom Caps (about 1 1/4 Pounds)
¼ cups Extra Virgin Olive Oil
Kosher Salt To Taste
Freshly Ground Black Pepper, To Taste
Sun-dried Tomato Halves, Packed In Olive Oil
2 leaves Romaine Lettuce (large)

1. Heat a pan to medium-high heat. Brush the portobello mushroom caps with olive oil and season liberally with salt and pepper on both sides. Add to the heated pan and cook for 5-8 minutes on the first side, then turn over and cook for 4-5 minutes on the second side.
2. Heat your rolls gently in the microwave and spread both halves with your mayo mixture. Place as many as desired sun-dried tomatoes on your roll and top with a portobello cap. Finish with the romaine lettuce and top with other half of the roll. Enjoy

Cheesy Veggie Shells

Ok, this is yet another recipe from PW Cooks. So far, they've all been good so you can't complain! I thought this was a great summer recipe and a wonderful way of combining lots of yummy veggies with cheese!

16 ounces medium pasta shells
1 pound asparagus, cut into 1 1/2-inch pieces (avoid tough parts)
1/2 pound broccoli, cut into small florettes
1/2 pound zucchini (about 1 medium zucchini), diced
1/2 cup frozen peas
3 green onions, sliced (white and light green parts)
3 cloves garlic, minced
4 tablespoons butter
2 tablespoons olive oil
20 to 22 ounces whole milk ricotta cheese
2 eggs
1/2 teaspoon salt
freshly ground black pepper
1 1/2 cup Parmesan cheese, grated
Extra olive oil, for drizzling

Cook pasta until extremely al dente—with still quite a bit of bite. Melt butter with the olive oil over medium-low to medium heat, then add in the garlic.Add the asparagus to the pan and cook for five minutes. Sprinkle in a little salt. Add the broccoli and cook for one minute, then add the zucchini and cook for one or two more minutes. Add the frozen peas, stir together, then turn off the heat. Set aside.In a separate bowl, mix the ricotta, eggs, salt, and pepper until well combined. To assemble, butter a 9 x 13-inch baking dish. Add half the pasta, then spread 1/3 cup of the ricotta mixture over the surface. Sprinkle 1/3 of the Parmesan over the ricotta, then 1/2 of the vegetables. Repeat with the rest of the pasta, the rest of the ricotta, and another 1/3 of the Parmesan. End with the rest of the vegetables and the rest of the Parmesan. Drizzle with a couple of tablespoons olive oil, then bake for 25 minutes on 350 degrees or until nice and hot.

Enchilada Bake (Girl in the Kitchen)

12 oz. vegetarian burger crumbles
1 packet taco seasoning
2 15.5-oz. cans enchilada sauce
18 corn tortillas
2 15.5-oz. cans pinto beans, drained
2 green onions, chopped
2 cups cheddar cheese, shredded )
1 4.5-oz. can diced green chilies
2 cups Fritos corn chips, finely crushed
• Preheat the oven to 375°F. 

• In a small bowl, combine the burger crumbles and taco seasoning and set aside.

• Spray a 9-inch by 13-inch pan with oil.

• In layers, spread a generous amount of enchilada sauce, 6 corn tortillas, 2 cans of pinto beans, a handful of green onion, a third of the shredded “cheese,” half the can of green chilies, lots more enchilada sauce, 6 more tortillas, all the seasoned burger crumbles, another third of the “cheese,” the remaining green chilies, more enchilada sauce, then the final 6 tortillas, more enchilada sauce, and the rest of the “cheese.” Cover in foil and bake for 30 minutes.
• Remove the foil, top the entire casserole with the Fritos, and bake for another 15 to 30 minutes or until bubbly and browned.

Martha's Poppy Seed Salad

I think this is a great summer recipe for salads! I got it from my sis-in-law Martha, and whenever I make it I always get compliments.

Dressing (makes quite a bit!)
Combine in a processor:
1 slice red onion
3/4 cup sugar
1/3 cup white vinegar
1 tsp. salt
1 tsp. dry mustard
1 cup oil
1 Tbs. poppy seeds.

Salad
Spring mix, or red leaf lettuce
3/4 cup caramelized slivered almonds. (put in a small pan on medium low heat, add a few spoonfuls of sugar, and stir frequently until sugar melts and almonds are toasted.)
1 cup craisins
1 apple diced, or pears, or you could use bananas.

Dress salad and enjoy!

Simple Tomato Cream Pasta

This is similar to my Vodka Cream Pasta recipe, but a little lighter in flavor. We had it for the first time today and I thought it was yummy. We made it as is, but I'm sure you could add any of your favorite veggies, or meat if you're cooking for a carnivore :)

3/4 - 1 lb penne pasta
1-2 Tbs. butter
1-2 Tbs. olive oil
3 cloves garlic (minced or crushed)
1 small onion-diced
1/2 cup white wine
8 oz. plain tomato sauce
1 cup heavy cream
salt & pepper
basil (fresh, or dry)
parsley (optional)

In a large pan melt butter and olive oil on medium heat. Add garlic and saute. Add onions and saute until soft. Add white wine and let alcohol reduce for a few minutes. Add tomato sauce and mix well. Add cream, mix, and remove from heat. Add salt and pepper, basil, and parsley. Mix with pasta and enjoy!

Easy Squash Side

3-4 medium sized yellow summer squash sliced into rounds
1 onion diced
1/2 bag frozen corn
1-2 cups shredded cheddar cheese
galic powder
pepper

Saute onion in butter until soft
Add squash and corn, season with garlic powder and pepper
Saute on medium low heat until squash is soft
Turn heat to low and add cheese, cover and wait until cheese melts
Serve and enjoy