Meatless Monday: Warm Orzo Salad

Warm Orzo Salad with Zucchini & Tomatoes
This recipe was shared with the senior community at the Flanner House Inc of Indianapolis, in partnership with Foodlovetog. 

Warm Orzo Salad with Zucchini & Tomatoes
INGREDIENTS:
1 cup orzo
8 cups water
1 Tbsp Butter or Olive oil for sauteing
1 large zucchini, chopped
Pint of cherry or grape tomatoes, sliced in half
1 large shallot, sliced
1 clove garlic, minced
1 tsp. fresh thyme, minced
Juice 1/2 Lemon 
salt and pepper to taste



DIRECTIONS:
Bring water to a boil in a pot over high heat. Add orzo pasta to salted water and cook about 7-9 minutes, or until al dente. Drain, set aside.

In a large skillet over medium-high heat, melt butter. Add zucchini, cherry tomatoes, shallot and garlic. Sauté until zucchini is tender.

Remove from heat and add thyme, lemon juice salt and pepper, stirring well. Then toss with orzo until well combined. Serve immediately.
Serves 4 

Meatless Monday: Fresh Watermelon Salad

Fresh Watermelon Salad

A refreshing way to enjoy the popular summer fruit, watermelon.

Ingredients

1. 1 medium seedless Watermelon diced into medium chunks.
2. 1/3 cup of crumbled feta cheese
3. Juice of 1 large lime
4. 1 Tablespoon of Balsamic Vinegar
5. 2 tablespoons of minced Mint Leaves + leaves for garnish
6. Fresh Black Pepper
7. 1 heaping Teaspoon of minced onion (optional)

Instructions

1. Combine Watermelon, lime juice, Balsamic Vinegar, minced onion, mint, and feta cheese in a large bowl.
2. Toss gently to combine.
3. Top with fresh Black pepper and garnish with fresh mint leaves.
4. Serve immediately or refrigerate until chilled.

Meatless Monday 5 Things: Asparagus

Asparagus, a long, sometimes green stalk vegetable that I just can’t get enough of. It’s one of those vegetables that you either love or hate. I fall in the Love, love, LOVE category and I’m not ashamed of it. Recently, my sweet co-worker and friend brought me a bouquet of purple asparagus that her husband grows right out in their backyard.  Look at it in all its purple glory! 

When I tell you my heart exploded!! I was so excited to get my hands on this Indiana grown bunch of goodness. So today, I’m sharing 5 Things about asparagus, and  a quick recipe too. 

1. Asparagus is a stalky vegetable that is typically harvested during the Spring season, but it can be enjoyed all year round. 
2. Did you know that asparagus comes in more than one type/color? Hence my purple bouquet, asparagus can be found in green, white and purple! The green asparagus has color due to the way that the Sun produces chlorophyll and turns plants and veggies green. 
3. Asparagus is rich in Fiber, Folate, Vitamin B-12, amino acids and can be known to help reduce the frequency of headaches. 
4. The thickness of asparagus has no bearing on it’s taste or tenderness.  In fact, the thick spears are pretty tasty and often have a better shelf life than their thinner counterparts.
5. Growing asparagus is the job for someone with a lot of patience. It typically takes 2-3 years to get a good yield of the vegetable, as the first year is strictly to allow the plant to grown in strong become fruitful.

All in all asparagus is a pretty cool vegetable to put on your plate. Grab a quick recipe for them below. 

Pan Seared Asparagus

A quick and easy pan seared asparagus recipe. Light and tasty!

Write a review

Save Recipe

Print

Ingredients

1. 1 Bunch of Asparagus with woody stems trimmed.
2. Pinch of Kosher Salt
3. Ground Black Pepper to Taste
4. 1/2 Tablespoon minced garlic
5. 2 squeezes fresh lemon juice
6. Grapeseed Oil to Coat pan

Instructions

1. In a shallow pan heat grapeseed oil
2. Add minced garlic and cook for one minute
3. Add Asparagus to pan and season with salt, pepper and fresh lemon juice
4. Stir to coat evenly.
5. Cook Asparagus 2-5 minutes or to your liking of doneness
6. Serve and devour immediately

By Foodlovetog

Meatless Monday: Fool Proof Rice

Rice can be a great accompaniment to meals that are meatless. I recently met someone recently who claimed  they never mastered cooking rice. I felt compelled to share my fool proof rice cooking method:

(This applies to White Rice, add 10 minutes for Brown)

Ingredients
2 parts liquid to 1 part rice (Typically a cup)
1 teaspoon butter
Pinch salt

Directions

Combine ingredients.
Bring to a boil.
Cook for 20 minutes.
Turn off & remove from heat.

Leave covered to allow all liquid to be absorbed.
Once liquid is absorbed, fluff and serve.

Fool roof!

Meatless Monday: Fun Fruit Kabobs

I recently celebrated my daughter's second birthday and I wanted to share a fun twist on the traditional fruit tray often served at parties and gatherings. Fruit Kabobs.
Simple, handy and easy to make. Grab your favorite fruits and get the party started.

Fun Fruit Kabobs

A fun, kid friendly, alternative to the traditional fruit tray.

Ingredients

1. Cake Pop skewers (I estimated 2-4 skewers per person)
2. 15 Strawberries Washed with all greenery removed.
3. 15 Diced Watermelon Cubes
4. 15 Medium Diced Cantaloupe Cubes
5. 45 Green Grapes Washed
6. 45 Red Grapes Washed

Instructions

1. Insert Two grapes on each cake pop skewer top with Strawberry, Watermelon or Cantaloupe alternating until all skewers are filled.
2. Chill and serve with yogurt dip.

Notes

1. Kabob skewers can be made up to 12 hours before the shindig.
2. Fruit selection is up to you. I chose fruit that my daughter enjoys, and that you can typically find in a fruit tray.

Meatless Monday: Banana Bread

My Granny was a baker’s baker. I can literally think back to all of the delicious treats that were birthed in her kitchen. Sweet Potato Pie, Caramel Cake, Peach Cobbler, and my favorite, Banana Bread. The goodness. Oh, the goodness. Banana Bread, it’s one of those dishes that I’m hesitant to try by pretty much anyone else other than the members of my family that have it in their recipe arsenal. It reminds me of me of my childhood. Afternoons at my grandparents were always spent with something delicious. This Banana Bread ranks high on the list of desirables. I’m sharing my take on Granny’s Banana Bread. Grab the recipe below. 

Granny's Banana Bread

A sweet, hearty bread recipe for all seasons.

Prep Time

10 min

Cook Time

50 min

Total Time

1 hr

Ingredients

1. 3 Ripe Bananas
2. 1 1/2 Cup Flour
3. 2 Beaten Eggs
4. 1/2 Cup Melted Butter
5. 1 Tbsp of Sour Cream
6. 1/2 Cup Brown Sugar
7. 1/4 Cup White Sugar
8. 1 Tsp Vanilla Extract
9. 1 Tsp Baking Soda
10. Pinch of Salt
11. *Optional

Instructions

1. Preheat oven to 350 degrees
2. In a large bowl, with a fork mash bananas until potentially lump free.
3. Mix in Sugar, Sour Cream, Eggs and melted butter. Stir until fully combined.
4. Sift together Flour, Baking Powder, Salt
5. Add in to Banana mixture and stir gently until well combined.
6. If you are adding nuts, fold into batter gently.
7. Pour bread batter into a prepared loaf pan and bake for 45-55 minutes or until a toothpick inserted into the middle of the bread comes out clean.
8. Let cool slightly and serve along side your favorite beverage.

Notes

1. Top your bread with honey or butter. Delish!

By FoodLoveTog

Meatless Monday: Roasted Fingerling Potatoes

Roasted Fingerling Potatoes














Need an easy side dish for a busy weeknight? Look no further than roasted Fingerling potatoes. Hearty, Flavorful and the perfect size for adults and children alike. Drop these in the oven and get ready to enjoy!


Ingredients
1/2 pound fingerling potatoes

Salt

Pepper

Extra Virgin Olive Oil (EVOO)

Paprika

Directions

Pre-heat oven to 400

Rinse potatoes thoroughly, drain and pat dry.

Slice fingerling potatoes in half and place in oven safe dish.

Arrange potatoes in a single layer.

Season with salt, pepper and paprika.

Lightly drizzle with EVOO and toss potatoes to coat

Bake in oven for 25 minutes until the inside is tender and outside is crispy.

Serve hot and enjoy! Thanks for reading!

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.

Write a review

Save Recipe

Print

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.

#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.

Write a review

Save Recipe

Print

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