Category Archives: Recipe

4-Day Weekend

Don’t you think the world would be a happier place if every weekend was a 4-day weekend?  I’ll even venture to say that it would be a happier place if every weekend was a 4-day weekend.  Now it’s coming to an end, but having 4 days off, especially since I just stayed home was a good way to recharge.  Now if only it could be 5-day weekend.

Friday was spent eating pie:

Pumpkin pie

Jason was not a fan of the crustless pie concept, so he took it upon himself to build a crust under his with graham crackers.  Ha.

Pumpkin pie crust

And also going to the gym and doing some potential living room furniture buying.  Although we didn’t end up buying anything.  We got hungry, instead, and went to Lee’s Bakery, which is a Vietnamese place that has, in additional to the regular kind, vegan pho.

Vegan pho

On Friday night, we went to this bar that’s near our house for trivia.  We were kind of excited when we realized that there were only three teams playing because it gave us a better chance to win.  Excited until, after three questions, the manager of the bar got on the microphone and cancelled the trivia because there were only three teams.  Fail.

Saturday included more gymming and then a nap and grocery shopping.  Jason really wanted to watch the USC vs Clemson game.  At first we thought about going somewhere to watch it, but didn’t exactly know where and I wasn’t thrilled about going out to eat again, so ultimately we decided to just watch in our living room.  I promised to make healthy, or somewhat healthy, game day food and decided on a 7-layer dip.

7 layer dip

Healthier Vegetarian 7-Layer Dip

Ingredients

1 can refried beans
12 ounces soy crumbles (we used Morningstar farms)
1/2 cup salsa (divided)
shredded lettuce
3 small tomatoes, diced
2 avocados, diced
1 container of plain Greek Yogurt (we used Chobani 2%)
1/2 cup low-fat Mexican cheese
1 TBSP taco seasoning

Directions

1.  Heat the soy crumbles up in a pan. When they are heated, add taco seasoning and 1/4 cup salsa.
2.  Mix the remaining salsa with the yogurt.
3.  Spread the refried beans on the bottom of a large baking dish.  
4.  Layer the soy crumbles on top, then the yogurt/salsa mixture, lettuce, tomatoes, avocados and finally the cheese.
5.  Serve with chips.

7 layer dip chip

 

Shrimp Jambalaya

When we got home from Maryland this weekend, our fridge was pretty bare.  After several days of restaurant and wedding food, the last thing I wanted to do was to go out to eat again, so we made a Publix run instead to see what we could come up with.  Jason wanted Zatarrain’s jambalaya, but I wanted to see if we could make it ourselves without a mix.  I googled “jambalaya” on my phone and we came up with a recipe which we based ours off of.  Jason declared this the best meal we’d had in a long time.

Jambalaya

Shrimp Jambalaya – lightly adapted from Sausage and Shrimp Jambalaya
Serves 4

Ingredients:

1 tbsp earth balance (or butter)
2 tbsp paprika
1 tbsp cumin
1/2 tsp cayenne pepper
1/2 tsp black pepper 
1 tsp salt
1/2 cup diced tomatoes from a can
1 cup diced mini sweet peppers
handful of green onions, sliced
1 cup white rice (quick cooking)
3 cups veggie broth
1 can red beans, rinsed and drained
1/2 lb raw shrimp

Melt butter in large pan and then added spices, tomatoes and veggies.  Cook for 5 min, until peppers have started to soften.  Add rice, bring to a boil and then cover and let simmer for about 10 minutes until rice is done.  Add shrimp and cook for an additional 5 minutes until shrimp is cooked through.

Vegan Stuffed Poblano Peppers

Though I cook a lot, I usually follow a recipe.  So on the rare occasion that I throw some stuff together and it tastes good, I have to admit, I get pretty proud of myself.  Tonight was one of those nights, although this recipe was so simple that probably anyone could have thrown it together.

Vegan poblano stuffed peppers

Vegan Stuffed Poblano Peppers

Makes 4 Peppers

Ingredients:
4 poblano peppers, seeds removed
2/3 cup uncooked brown rice
6 oz. soy crumbles
1/2 cup salsa
1/4 tsp cumin
1/4 cup vegan cheese (or just use regular)

Instructions:
1.  Preheat oven to 350
2.  Cook the rice according to the directions.
3.  While rice is cooking, put the poblanos an a glass dish with a little bit of water on the bottom.  Cover with plastic wrap and microwave for five minutes.
4.  Coat a pan with cooking spray on medium heat.  Cook soy crumbles until they are warm.
5.  Add salsa, cumin and cheese once soy crumbles are cooked.
6.  Stuff mixture into peppers and bake for 15 minutes on 350.

My peppers were on the smaller side so I had some extra filing which I just ate in a bowl.

Poblano stuffed peppers
Please forgive my excessive use of Instagram filters.  I can’t seem to find my regular camera at the moment.  Jason cleaned the office and I’m not sure where he put it.

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