Sunday Meal-Veggies

Last Sunday we had such a good meal I decided to take some pictures of it for this blog. I know it's been a while since we updated, I'm ready to start again.
This meal just happened, and Seth loved it even though it didn't have any meat.

Home Fries

7-8 russet potatoes
2 T olive oil
1 t seasoning salt
1/4 t red pepper flakes
1/4 t pepper

Preheat broiler. Wash and cube potatoes. Pour oil into a large ziplock bag and add seasonings. Add potatoes and shake to coat. Pour potatoes onto a large cookie sheet and broil on low for ten minutes. Stir potatoes and broil another ten minutes or until browned and slightly crispy. These are great alone or with ketchup.


Steamed Carrots

two cups of baby carrots
1/2 C chicken broth
2 t dried parsley

Using a rice cooker, bring broth to a boil then add carrots and parsley and cook. There shouldn't be a lot of broth so the carrots are steamed, not broiled.


Fancy Leaf Strawberry Salad

Fancy Leaf Blend (or whatever you have on hand)
6-8 strawberries, sliced
handful of feta cheese
handful of walnuts
raspberry vinaigrette


ps I'm not writing about the yellow zucchini because it didn't turn out....:)

I do not like green eggs and ham, sam I am.......

Green Eggs

1/4 C milk
6 eggs (sometimes I use 4 egg whites and 2 eggs)
1/2 t seasoning salt (like Lawrys)
small handful of cheese
two big handfuls of fresh spinach

Place all ingredients in the blender and blend. Place a skillet on medium heat and spray the pan. Scramble the eggs and enjoy. Kids love them because they are green! I have also made orange eggs (add cooked carrots instead of or along with spinach into the blender) and pink eggs (cooked beets).
My kid love them so much I have to put them in the freezer to cool them while they are going nuts waiting.

Corn Chowder with Sweet Potatoes

3 cups 2% milk
1 (8.5 oz) box Jiffy corn muffin mix
2 T. butter
1 onion, chopped fine
3 garlic cloves, minced
1/2 tsp. ground cumin
1/2 tsp. dried oregano
2 quarts chicken broth
2 large sweet potatoes or yams, peeled and cut into 1/2" pieces
1 cup shredded Monterey Jack Cheese
3 cups frozen corn (not thawed)
1/2 cup chopped fresh parsley (or 2 Tb dried parsley)
salt and pepper, to taste

Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in large pot over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 1 minute. Add broth and sweet potatoes. Bring to boil, reduce heat, and simmer until sweet potatoes are just tender, about 8 minutes. Stir in milk and muffin mixture and simmer until soup thickens (can take up to 10 minutes although mine thickens immediately) Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper.

Fruit and Veggie Muffins

2 C whole wheat flour
1 C old fashioned oats
1 t baking powder
1/2 t baking soda
1/2 t cinnamon
1 1/2 t vanilla
1/4 t nutmeg
1/4 t ground cloves
1/2 C milk
1 C carrot puree (or sweet potato or squash, just steam them and blend them with as little water as you can get away with)
1 C unsweetened applesauce
1 1/2 C mashed bananas
1 large egg
1/2 C brown sugar

Preheat 400 degrees. Mix dry and wet ingredients separately then combine. Pour into greased muffin tins and bake 18-20 minutes.

Crustless Spinach Quiche

1 T olive oil
1 onion, diced
1-2 diced tomatoes (or half a 14 oz can)
5-6 chopped mushrooms (fresh is best but canned works ok)
8 C washed and chopped fresh spinach or 1 (10 ounce) package frozen chopped spinach, thawed and drained
2 eggs and 5 egg whites, beaten
2 C shredded cheese (I just use what I have, mozzarella and pepper jack are my favorites.
1/4 t salt
1/8 t ground black pepper
1/4 t garlic powder
1/8 t crushed red pepper



1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9 inch pie pans. (or you can use muffin tins)
2. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach, mushrooms, and tomatoes and continue cooking until excess moisture has evaporated.
3. In a large bowl, combine eggs, cheese, salt, pepper, garlic powder, and red pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
4. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

Black Bean Wrap

Bean mixture:
1 14 oz can black beans, drained
1/2 onion, chopped
1 clove garlic, minced
1/2 t. red pepper flake

Salsa:
1 C fresh corn
1 C cucumber, diced
1 large tomato, diced
1/4 C (or more) cilantro, chopped
2 T lime juice
1/4 t salt

shredded cheese
avocado
sour cream
4 tortillas

Saute onion, red pepper flake,and garlic in a little butter until translucent. Add beans and cook few minutes. Mash with fork or potato masher to create paste if desired, cook until thick, set aside.

Combine ingredients for salsa. To assemble wrap, spread a few tablespoons of bean mixture, then cheese, then salsa. Top with avocado slices and sour cream. These were so tasty and colorful, they are already a favorite.

Rice Pilaf

2 C cooked brown rice
2 T. oil
1/2 C millet
1/2 C qiunoa
1/2 onion, chopped
1 clove garlic, minced
1 medium carrot, diced
1/4 almonds, chopped
4-5 dried dates. chopped (you could also use golden raisins)
2 cups water or broth
3 T. parsley, chopped
salt and pepper

*optional
add 1/2 t. red pepper flake to onion and garlic
1/2 t. cinnamon

I precooked the rice because it takes longer to cook than the other grains.
Pre-saok millet and quinoa in water with 1 T. lemon juice or some other acid, overnight.
Saute onion, carrot and garlic in oil until soft. Add drained millet and quinoa, cook 2 min. Add liquid, reduce heat to simmer and cover, stirring occasionally until liquid is absorbed, add rice, almonds, dates, warm through. add seasonings and parsley and serve. Makes a great side or lunch.