Meatless Monday: Herb Gardens

I’m growing a garden… Well not a big one, but I’ve started a kitchen windowsill garden and I'm pretty excited about it. I know this is the typical Meatless Monday post, but herbs, especially fresh ones, can take your cooking to the next level. I love having something fresh and homegrown on my plate. 

For my windowsill garden, I planted Cilantro, Parsley and Basil. Why? I use these 3 too much to not have them in my home all the time. Running to the store just for herbs is getting to be… A little much. I know better, and you will too. Growing my own herbs helps my budget too! My organic seed packs were fairly reasonable at less than $2.00 a packet. You’ll pay well over that just for fresh Basil in the grocery store. 

So here we are. I’ve got some little sprouts coming up. 

 

Cilantro-Coriander's big brother. You either love or hate this vibrant herb. Bushy and bright green. Cilantro pairs well with rice, chicken, avocado and pretty much any and everything in my house.

Parsley- The little herb that could. Parsley is the go to guy for cooking. Bright green and leafy, Parsley is used as a garnish in many dishes. 

Basil- leafy and highly fragrant, grows fast, and a few seeds will do the trick. I often use it as a base for sauce or as a final garnish to my favorite Italian dishes, like my Marinara recipe.

I hope this gives you a little nudge to grow your herbs!

Meatless Monday: Cranberry Orange Punch

It’s holiday party and pitch-in season and you’re in need of something to bring. Well look no further. I’ve got a super simple and delightful punch that will liven up any holiday gathering. If you bring it, they will drink it!
Cranberry orange Punch. It’s made with one of my favorite seasonal beverages- Sierra Mist Cranberry. Whoooooosh! It’s tangy, sweet and pairs well with so many dishes. This recipe will become your go to during the holiday season. *note, this version is made with Champagne or Sparkling wine, which can totally be omitted. Recipe below!

Ingredients

1. Half Gallon Orange Pineapple Juice
2. Half Liter Sierra Mist Cranberry Splash
3. 2 Cups Rose Champagne or Sparkling Sweet Wine
4. 1 Cup of Ginger Ale
5. 3/4 cup Fresh Cranberries (frozen cranberries will alleviate the need for additional ice)
6. 1/2 orange Sliced in Wedges
7. Ice (optional if items are chilled)

Instructions

1. Combine Orange Pineapple Juice, Cranberry Soda, Ginger Ale and Champagne
2. Stir lightly to combine
3. Add Cranberries
4. Garnish each glass with an orange wedge
5. Serve and Enjoy!

Notes

1. This recipe is made with Champagne or Sparkling wine, which can be omitted.
2. For additional spark without the alcohol, stir in sparkling or seltzer water.

Meatless Monday: A Twist on Cha Cha | A Southern Tradition

Southern Cuisine aka Soul Food, by way of my Granny, gave me my first lessons in the kitchen. One of the dishes I learned to make was a condiment called “Cha Cha” or known as “Chow Chow” in some areas on the U.S. I know what you’re thinking, what is this “Cha Cha” this lady speaks of? Hold tight. I’ve got a story. 

Cha Cha is magic. It’s hybrid of a relish/condiment/slaw. It’s a combination of hearty vegetables like cabbage, tomatoes, onions, spices and vinegar, and are blended together to make a tangy topping for your chicken, greens, cornbread, etc. In my eyes, its a slaw, relish, salad, side dish, all of the above. This little slaw type mixture can go really far. Growing up, my Granny made Cha Cha by the ton, it’s truly a standing tradition in my family. My uncle has taken over where my Granny left off, and I know she would be proud. Cha Cha is such a unique flavor. Spicy, Tangy, Sweet.  I just love the components of Cha Cha, and one day I thought, “Why not pull this together somehow and create this in a side dish form.?” Insert my twist on Cha Cha.  This is a dish that pairs perfect with rice, pasta, pork or chicken. It versatile. For my twist on this classic, recipe I used a red purple cabbage, and turned this into a dish that screams “comfort meal.” Thanks Granny, for inspiring this one.  Oh, it Vegan Friendly. 
Grab the recipe below.

Granny's Cha Cha-revamped

Comfort defined. A popular condiment under goes a revamp. Sweet, savory cabbage side dish.

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Prep Time

15 min

Total Time

1 hr 30 min

Ingredients

1. 1 Large Red Cabbage, halved, and chopped slaw style
2. 2 carrots, diced
3. 1 medium onion, diced
4. 1 celery stalk, diced
5. 1 small green bell pepper, diced
6. 1 Tablespoon Grapeseed Oil
7. 1/2-3/4 cup Water
8. 3/4 cup Apple Cider Balsamic Vinegar
9. 1/4 cup White Sugar
10. 1/2 teaspoon fennel seeds
11. 1/2 teaspoon salt
12. Heavy pinch of Black Pepper

Instructions

1. In a heavy bottomed pot, heat grapeseed oil.
2. To the pot on medium heat, add cabbage, vegetables, and fennel seeds, stir to combine.
3. Add Sugar, Salt, Pepper, Water and stir until well combined and bring to a boil.
4. Reduce heat, and cover with lid and cook for 1 hour until tender.
5. In the last 20 minutes of cooking add Apple Cider Vinegar and stir well to combine.
6. Serve and Enjoy!

By FoodLoveTog

Meatless Monday: Smoky Baked Macaroni & Cheese

Macaroni and Cheese is one of those dishes that brings out the best or the worst in people. To Kraft or not to Kraft? Baked or Stove top? So many sides to this cheesy coin. Full, drawn-out wars could be fought over it. Okay, maybe not wars, but Mac & Cheese is a staple dish in my home. I make it often. In my family, I’m known for my baked mac & cheese. It’s hand delivered to every holiday gathering and usually made by the TON. Last Thanksgiving, I made 5 pounds. Yes, 5 pounds of ooey, gooey, butter baked mac and cheese.

Recently, Mr. Foodlovetog decided to get in the kitchen and try his take on my classic recipe out of the blue. When I tell you I feel like my crown has been threatened… This man’s mac and cheese was perfection! After dinner, we swapped recipes and came up with something fantastic. There’s even a shocker of an ingredient: BBQ sauce, yep! As fate would have it, the woman with condiment issues marries the condiment king. Whenever I make Mac and Cheese, Mr. Foodlovetog puts bbq sauce in it… It’s his favorite way to eat it. Sounds crazy, but when added to the cheese sauce, it kicks the dish up at notch! Grab the recipe below, you’ll be glad you did! 

Smoky Baked Macaroni & Cheese

Cook Time

35 min

Total Time

43 min

Ingredients

1. 3 Cups Elbow Macaroni Pasta
2. 4 & 1/2 Cups Shredded Cheese ( 1 cup each Monterrey Jack, Queso, Sharp Cheddar, Mild Cheddar)
3. 5 Tablespoons Butter, diced
4. 4 Tablespoons Flour
5. 1/4 Cup Sour Cream
6. 3 Cups Half & Half (warmed)
7. 2 Tablespoons of Hickory Smoked BBQ Sauce
8. Black Pepper (several cracks)
9. Salt (pinch)
10. Paprika (heavy pinch)

Instructions

1. Preheat Oven to 350 degrees.
2. Prepare an oven safe dish by coating in with 1 tablespoon of butter.
3. Boil Pasta for 8 minutes, drain and set aside.
4. In a heavy bottomed pot, melt 4 Tablespoons of butter.
5. Stir in flour, pinch of salt and black pepper stir well to combine.
6. Cook flour and butter mixture until golden blonde in color.
7. Whisk in warmed half and half.
8. Continually stirring, add Shredded cheese 1/2 cup at a time, until well blended and the cheese has melted. Reserve 1/2 cup of cheese for garnish.
9. Turn off flame.
10. Stir in Paprika, Sour Cream and BBQ Sauce, stir to combine.
11. Add pasta to cheese sauce.
12. Mix well and pour into prepared oven safe dish.
13. Top with 1/2 cup of shredded cheese
14. Bake at 350 degrees for 30 minutes until golden and bubbly.
15. Serve and Enjoy!

#MeatlessMonday | Roasted Eggplant and Marinara

I live for roasted veggies. Simple. Hearty. Delicious. Easy. Did I mention easy? It is almost impossible to just mess up a great roasted veggie. This week I decided to roast Eggplant and pair with my my favorite marinara sauce. Veggie lovers, this is for you. Check out the recipe and photo guide below.

Roasted Eggplant & Marinara
Ingredients

1 Fresh Eggplant

Salt

Pepper

Extra Virgin Olive Oil

2 cups Marinara Sauce recipe here

Fresh Grated Parmesan Cheese to garnish

Sheet Pan

Non Stick Cooking Spray

Pre-heat oven at 350

Directions

Rinse/Wipe down Eggplant

Slice off ends and discard

Split eggplant in half, slice again in oblong slices about ½ inch thick.

Lightly spray sheet pan with non-stick cooking oil.

Layer eggplant on sheet pan

Lightly season with salt and pepper

Drizzle lightly with Extra Virgin olive oil

Bake in over for 25 minutes until tender.

Ladle a generous portion of marinara sauce onto a plate and layer roasted eggplant on top of the marinara sauce.

Sprinkle with cheese as a garnish.

Serve hot and enjoy.

Meatless Monday: Mushroom & Spinach Lasagna Rolls

Lasagna has always been a comfort meal, and I wanted to do a quick change up and try a meatless version. Well this recipe turned out so well, my husband requests it more than my meat filled version. 

Grab the recipe below. 

Mushroom & Spinach Lasagna Rolls

Yields 12

Meatless, Hearty, & Chunky. A great meatless dish for someone looking to add more meat-free dishes to their recipe box.

Ingredients

1.      12 Lasagna noodles

2.      16 oz container of Ricotta Cheese (I use whole milk Ricotta)

3.      1 Large Egg

4.      1 & 1/2 cups Fresh Parmesan Cheese

5.      2 cups of Fresh Spinach

6.      1 Container of Baby Bella Mushrooms diced

7.      1 Large Shallot Diced

8.      Marinara Sauce- (grab recipe on the site) allow to simmer on low while you're making the rolls

9.      2 Tablespoon Butter

10.    Salt

11.    Pepper

Instructions

1.      Pre-heat oven to 350

2.      While oven is preheating boil water for pasta

3.      Boil 12 Lasagna noodles for 7/12 minutes, drain and allow to cool on a sheet tray

4.      Heat butter in a skillet

5.      Add diced mushrooms and shallots and saute until soft

6.      Combine Ricotta and large egg, stir until smooth.

7.      Stir in 1/3 cup Parmesan Cheese, Season with Salt, Pepper & set aside

8.      To build rolls

9.      Lay each lasagna pasta flat and spread Ricotta Cheese Mixture evenly across pasta

10.    Layer with spinach leaves length-wise

11.    Layer mushroom and shallot mixture

12.    Once complete, roll the noodle and its goodies to create a small circular roll shape.

13.    Spoon half of marinara sauce in the bottom of 9x13 pan

14.    Create a single layer of lasagna rolls

15.    Spread remaining Marinara Sauce atop rolls

16.    Sprinkle remaining Parmesan Cheese atop rolls

17.    Repeat until 12 rolls are complete

18.    Bake at 350 until Golden and bubbly, typically about 30 minutes.

19.    Serve and Enjoy!

- Candace is an Indianapolis native who blogs good eats and food for the soul at foodlovetog.com

#MeatlessMonday: Black Bean, Corn & Avocado Salad

BLACK BEAN, CORN & AVOCADO SALAD | INDIANAPOLIS FOOD BLOGGER

There are many foods I love. Bacon. Bread. Black Beans. Sometimes, I even eat them all together… Judge not!  Today, I share Black Beans, Corn & Avocado Salad. Hearty, colorful, flavorful, this salad is easy to prepare and is sure to be a hit. Another one for my #AlmostVegan series. Check the recipe out below. 

Black Bean, Corn & Avocado Salad

A quick, hearty, salad that is sure to please.

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Ingredients

1. 1 Large Avocado, pitted and chopped into chucks.
2. 1 Medium Roma Tomato diced
3. 1 Cup of Frozen Corn (thawed)
4. 3/4 cup of Organic Black Beans
5. The juice of 1 Lime
6. Salt
7. Pepper
8. Cumin

Instructions

1. Combine all Beans, Corn, Tomato, Avocado and stir gently to combine.
2. Salt liberally, season with pepper & Cumin.
3. Squeeze juice of fresh lime over ingredients
4. Stir to combine.
5. Serve along side tortilla chips