I don’t know about you, but Pinterest has sucked up more than its share of free time since I’ve discovered it. I find myself doing all kinds of baking and projects because everything is “Brilliant!!!”. Although, actually, the overuse of that word on the site seriously drives me bonkers.
Anyways, I have seen various recipes for veggie burgers made from quinoa, but recently saw the recipe for maple sweet potato pecan burgers and by The Tolerant Vegan had to try it. Happily mom was in town, so she even made them for our dinner. Aren’t moms great?
I think the recipe was delicious. Probably the only thing I would change is add a little more salt. Otherwise, a very yummy and healthy treat!
I have a very tiny garden to go with my very tiny apartment. Half of it is in pots, and the other is growing over the sidewalk. But, me and the munchkin make the most of the space and were able to fit in tomatoes, carrots, beans, egg plant, lettuce, herbs, bell peppers, hot peppers, zucchini, and even some potatoes. Every morning we go out and water our garden and pull some weeds. Well, I pull weeds and water while the munchkin digs in the dirt and terrorizes some poor bug.
Our hard work is paying off. Our cherry tomatoes have started to come in, and we’ve gotten quite a few beans. Today we thinned out the carrots, as they were a little forest growing in our garden. Luckily, munchkin is more apt to eat veggies when he picks them himself, so he pulled the carrots and picked the beans. Score one for mom!
Vegetables and Rice
- 1 clove garlic
- carrots, chopped
- onions, chopped
- green beans, snapped into 1-inch pieces
- red bell pepper, chopped
- Muenster cheese
- Put rice and water in a pot in a 2:1 ratio and cook to directions on package
- saute garlic, carrots, and onion in pan. Add green beans and cover and cook on medium heat for five minutes
- Add in bell pepper and cook to desired crispness
- Spoon hot rice onto plate and cover with a slice of muenster cheese, allowing the cheese to melt and top with veggies.
Recipe adapted from All Recipes
- 1 egg
- 1 tablespoon canola oil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup shredded zucchini
- 1 tablespoon seeded, finely chopped mariachi pepper
- 1/4 cup finely chopped onion
- 1/3 cup corn bread mix
- 2 tablespoons shredded parmesean cheese
- In a small bowl, beat egg, oil, salt and pepper. Add the zucchini, mariachi and onion; stir to coat. Stir in corn bread mix and cheese.
- Pour into a greased 15-oz. baking dish and bake at 375 degrees F for 18-20 minutes or until a toothpick comes out clean. Let stand for 10 minutes before serving.
I also baked the left over corn bread mix to use that up. Yummy!
Finally getting around to posting photos of dinner I made for my mom and dad…except life happened and they weren’t able to come. Bummer! Luckily I had an additional dinner guest, so it was not all for naught.
I was excited to try eating some of my zucchini blossoms. My aunt and cousin had recently told me how they ate them in Italy, so of course I had to try it!
I found this totally awesome recipe by Giada De Laurentiis for stuffed ones.
Blossoms that are stuffed and awaiting frying.
Blossoms all fried up!
I also made some Confetti Salad, fresh strawberries, Caprese Salad, and even made some pesto with the basil in my garden. On the side were some yummy breadsticks.
The whole dinner.
I was told the zucchini blossoms were the most awesome thing I have ever made. Really, what’s not to like about fried cheese?
I have a confession. I love things I shouldn’t. Seriously, just ask all my ex boyfriends. Kidding! But, I do have a unhealthy (or maybe healthy according to some research) with garlic, coffee, and onions. Just don’t talk to me until I’ve brushed my teeth.
So, the other day I was in the grocery store with CBear when we got some super yummy onion sandwich rolls in the bakery isle. However, they didn’t last long and I NEEDED some onion rolls. Like, I woke up from dreaming about them on Saturday morning. So, I went to my standby recipe site, All Recipes, and found this awesome recipe. I HAD to make them, so I did. I also made some vegetarian sloppy joe to go on it, and my Herbed Sweet Potato Fries and served some green beans, apple slices, carrots, and green peppers. It was sooooo good. Seriously, claudygirl, I may have to make these for every meal.
See, doesn’t it look yummy???
And today, I used some of my left over sloppy joe with spaghetti to make some Cinci-style chili. Kinda.
I don’t see my love of smelly foods ending anytime soon, so I apologize in advance.
So, this weekend I got to play my French horn in a talent show. It was the first time I had performed since my son was born nearly five years ago. And I have two degrees in music performance. It was long over due. It was lovely. It was great. The kid who has played with the Moscow Orchestra and Aspen Music Festival totally stole our thunder. (I kid – he was awesome!)
After I played I sat to watch and Munchkin was playing games on my iphone. I got a text message so I went to clear it and he says REALLY loud “No mommy! Don’t take it away! I’m playing Angry Birds!” Nice.
Anywho, I got to meet CBear’s mom for the first time, so of course I had to cook a yummy meal for her, CBear, and my aunt and uncle. It was an All Recipe Extravaganza!
– Taco Casserole
– Honey Cornbread
– Spiced Baked Apples served with ice cream and whipped topping
For the Taco Casserole I substituted the beef for half a bag of veggie burger crumbles and a drained can of black beans and just a bit of cayenne pepper. You know, since I’m a veggie. It was yummy and very homey feeling. I think next time I may add a can of corn, or even some hot peppers. And even better, the whole dinner was pretty cheap to make.
I think the best part about making yummy dinner, is you have a yummy lunch the next day. ALWAYS make extra.