Don't have an account? To participate in discussions consider signing up or signing in
facebook connect
Sign-up, its free! Close [x]

Benefits

  • okay Create lasting relationships with other like minded women.
  • okay Blogging, let your voice be heard!
  • okay Interact with other women through blogs,questions and groups.
  • okay Photo Album, upload your most recent vacation pictures.
  • okay Contests, Free weekly prize drawing.
  • okay Weekly Newsletter.

  • MelissaBelle's Meatless Adventure

    +2
    Love it
    22 posts, 5 voices, 969 views, started Nov 20, 2009

    Posted on Friday, November 20, 2009 by Cynthia Schmidt

    •  



    • Diamond
      Offline
      Ambassador

      I thought it would be nice to start a group to rally around MelessaBelle in her 21 day meatless challenge. So anyone with meatless recipes, fish is ok, post it here. I’ll start:

      Escarole Bean Soup

      3.5 quart saucepan
      2Tbsp olive oil
      1/4 onion, chopped
      1 clove garlic minced
      1 bunch escarole or kale
      1 14oz can cannellini beans, drained and rinsed
      1 quart veggie stock
      salt and pepper to taste
      1/4 cup dittalini or other small macaroni
      Parmesan cheese

      If using escarole, wash, chop and set aside. If using Kale, remove leaves from tough stalks, wash and set aside.

      Saute the onion and garlic in the olive oil. Add the greens and saute a little bit to wilt.

      Add the stock, beans, salt and pepper

      Simmer, partially covered, 1/2 hour.

      Add the macaroni and simmer for a few minutes more until it’s al dente.

      Serve with a sprinkling of parmesan cheese.

      If I have fresh parmesan cheese on hand, which I always do, I cut a little of the rind off and simmer it with the soup. I use kale because the only way to get escarole on Maui is to grow it myself. When you put the greens in the pot it looks like it will never all fit in there - those greens cook down so much you’d be surprised. a 3.5 quart saucepan is plenty big for this amount of soup.

      +2
      Love it


      •  


        • 0 votes vote up vote up

          Cynthia Schmidt wrote Nov 20, 2009
        • I had to add 2 cups of water to this along with the stock. It was too thick with the Kale. I would wait until it starts to cook down first though and only add water if it looks like it needs it. With escarole it may be fine without.



                Report  Reply


        • 0 votes vote up vote up

          Vikki Hall wrote Nov 22, 2009
        • Thx Cyn for posting this!



                Report  Reply


        • 0 votes vote up vote up

          Cynthia Schmidt wrote Nov 23, 2009
        • We have a lot of parties for my husband’s faculty. There a few vegetarians and a couple of vegans so, yes, whenever we have gatherings I’m always making extra dishes that these guests can enjoy.

          One year someone came over for Thanksgiving and brought a tofurkey for their son to eat. I drew the line there. I was polite but the thing looked nasty.



                Report  Reply


        • 0 votes vote up vote up

          Cynthia Schmidt wrote Nov 23, 2009
        • I have a recipe for roasted opakapaka but, it’s really just snapper - any flaky white fish will do.

          drizzle the fish with olive oil
          sprinkle with salt, pepper, dill or any other herb
          squeeze on the juice of 1/2 a lime

          Bake, uncovered in a 400 degree oven for about 15 minutes. You know it’s done when a knife inserted into the fish makes it flake. If it doesn’t, it’s not done.

          I put mine over salad but you can do anything; rice is good for a colder climate. Here it was salad weather today.



                Report  Reply


        • 0 votes vote up vote up

          Vikki Hall wrote Nov 29, 2009
        • Feta & Spinach Scramble

          Fast easy & Delicious! Oh, and low cal!!! Perfect to get your morning started.

          INGREDIENTS
          3 egg whites
          1 large handful of baby spinach leaves
          1 1 Italian tomato, chopped (any tomato)
          1/4 c. chopped onion
          1/4 c crumbled feta cheese
          salt & pepper to taste

          DIRECTIONS
          Chop onion & tomato
          Spray pan with oil
          Put on med heat
          Start with onions cook till desired
          Add 3 egg whites
          Tomato, spinach cook to desired consistancy
          Just before you are ready to take off heat ,take 1/2 of feta cheese and throw in pan and melt.
          Slide out onto a plate garnish with the oher 1/2 of crumbled feta cheese on top salt & pepper to taste.



                Report  Reply


        • 0 votes vote up vote up

          Mary Clark wrote Nov 29, 2009
        • I want to do this...but in reality...I need to wait until after the first of the year.  It’s just best. But I’m going to try it.



                Report  Reply


        • 0 votes vote up vote up

          Cynthia Schmidt wrote Nov 29, 2009
        • Vikki, that sounds great. I love eggs. Breakfast for dinner is often a good option, too.

          Melissbelle, Snapper is all the same in my book. It’s all flaky and mild.

          Crabmeat hummus? Never heard of it. I always associate hummus with chickpeas, garlic and olive oil. Sounds good, though.



                Report  Reply


        • 0 votes vote up vote up

          Cynthia Schmidt wrote Nov 30, 2009
        • I posted this recipe before but with Chicken broth. So, here it is veggie style

          Pasta e Faggiole

          1/2 onion, chopped
          2 cloves garlic, minced
          2 tablespoons olive oil
          2 14oz cans chopped tomatoes
          2 14oz cans red kidney beans, drained
          1 tablespoon dried basil
          salt and pepper to taste
          pinch or more crushed red pepper flakes
          1 quart veggie stock
          2 cups water
          1/2 cup small macaroni like elbow, shell or salad mac
          Parmesan cheese

          Saute the onion in the oil
          Add the garlic for another minute
          Add the tomatoes and the stock
          Add the chili flakes, salt, pepper and basil
          simmer 30 minutes
          Add the beans and the 2 cups water
          Simmer another 15 minutes
          Add the pasta, turn off the heat and cover until pasta cooks

          Sprinkle with parmesan cheese

          My husband loves sausage so I brown some Italian sausage and cut it up so he can add some to his bowl. This solves the meat/no meat dilemma



                Report  Reply


        • 0 votes vote up vote up

          Cynthia Schmidt wrote Nov 30, 2009
        • Tonight I’m making fish tacos. I’ll write down what I do and share the recipe here later.

          Fazooooollll! That’s funny. I love being Italian. It’s a silly nationality. Lots of fun. We eat good, tooestatic



                Report  Reply


        • 0 votes vote up vote up

          Cynthia Schmidt wrote Nov 30, 2009
        • This sounds good. I think Parm and Feta sound fine together. If you want a creamier melt, go with Fontina.



                Report  Reply


        • 0 votes vote up vote up

          Cynthia Schmidt wrote Dec 2, 2009
        • Ok, I made the fish but I don’t recommend using it for tacos. I would have preferred it over rice. But this is what I did:

          1 1/2 pounds fish - I used Opah
          Put the fish in a deep baking dish that has been sprayed with cooking spray
          Sprinkle with salt, Chipotle pepper, smoked paprika, garlic powder, oregano and cumin
          Cover with thinly sliced onion, red bell pepper, 2 tomatoes and 12 green olives cut in half. Drizzle with olive oil. Cover tight with foil and bake at 350 degrees for 1/2 hour.

          The fish was delicious. I love the Mexican spices on it. Opah is also called Wahoo or Moonfish. It’s easy to find in California and Hawaii but not so sure anywhere else. You can use thick cut cod in place of it. It’s a mild flaky fish that’s very moist.



                Report  Reply




      •         Report  Reply



  • Veggie Life View Group »

    Vegetarians and vegans unite!  A group where vegetarians can gather and chat about their lifestyle.