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Italian Inspired Chipped Potatoes

1/29/2016

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Preheat oven to 425 F

Thoroughly scrub the potatoes and slice them lengthwise into approximately 5 – 7 slices (depending on size of potato).

Transfer the slices to a baking sheet that has been drizzled with EVOO. Drizzle more EVOO over the sliced potatoes and liberally season them with sea salt / pepper. Flip the potatoes and lightly season them again.

Bake 25 – 30 Minutes flipping at least once at the halfway point. Remove the potatoes from the oven and reduce the heat to 400 F.

Coat a 1.5 – 2 qt. shallow baking dish with EVOO spray coating all sides. Ladle half the tomato sauce into the bottom of the dish working it to the outside edges. Begin layering the potatoes starting from one end and working side to side. In between the layers of potatoes, spoon the ricotta and place the bocconcini throughout the dish.

Spoon the remaining sauce sporadically along the dish. Season with a good pinch of sea salt and sprinkle the parmesan to coat the entire dish.

Bake 25 – 30 Min until nice and brown on top.

Garnish with fresh chopped Parsley and Basil.

Italian Inspired Chipped Potatoes

Prep Time: 20 Min

Cook Time: 50 - 60 Min

Grocery List

EVOO
4 White Potatoes, scrubbed and sliced (about 7 slices each)
1 ½ C Prepared Sauce
½ C Ricotta Cheese
10 – 12 Bocconcini
Fresh Basil / Parsley – garnish
2 Tbsp. Grated Parmesan
Sea Salt / Black Pepper

I recently shared a great tomato sauce that would be perfect here!
http://happyveggie.weebly.com/recipes/tomato-sauce-dippin-app

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Layered Grilled Cheese

1/27/2016

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Layered Grill Cheese

Prep Time: 5 Min

Cook Time: 5 Min

Slice the top pf the bun off in a thin layer. Halve the remaining bun which should leave three pieces.

Butter one side of each half as well as the underside of the very top piece.

Get a frying pan heating up on just below medium. Once heated, place the top slice in to fry for about 2 minutes until lightly browned.

Place a few slices of brick Cheddar between the two bottom buns with the buttered sides on the outside. Fry both sides until nice and brown.

Lay a slice of Pepperjack cheese on the top of the sandwich in the pan. Place a mixture of halved grape tomatoes, sliced green onion, and sliced mini sweet pepper (a couple of each). Lay a 2nd slice of pepper jack over top the veg.

Place about a tsp of water on the lid of the pan and flip it into the pan and cover. Steam for a minute until the pepperjack is melted.

Remove the sandwich from the pan and place the top portion of the bun on the sandwich.

Serve

Grocery List

Onion Buns (Any large, fresh buns will do)
Grape Tomatoes
Green Onions
Mini Sweet Peppers
Sliced Pepperjack Cheese
Sharp Cheddar
Unsalted Butter

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Sweet Pepper & Tomato Tortellini

1/25/2016

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Sweet Pepper & Tomato Tortellini

Prep Time: 10 Min

Cook Time: 35 - 40 Min

Combine the onion, garlic, celery, carrots, and mini peppers in the food processor. Pulse until thoroughly chopped and combined.

Bring a large, deep frying pan to temperature on medium and combine the butter and oil. Add the chopped vegetables from the food processor and season with a good pinch of sea salt and black pepper. Fry 6 – 8 Min stirring often and add the red pepper flakes. Cook another minute or two.

Pour in the tomatoes and rinse the can with a little cold water to pick up the tomato juices left behind adding this to the sauce, Allow the sauce to come to a boil for 5 minutes and reduce heat to medium low, cover, and simmer 10 Min. Add the spinach and simmer covered another 15 Min. (As the sauce cooks, gently mash the tomatoes in the pan to break them up)

Bring a large sauce pot filled with cold water to a boil on high heat. Season liberally with salt and add the fresh tortellini. Cook according to package directions (about 7 minutes)

Strain the pasta directly into the sauce (a little pasta water is a good thing!) and stir in the fresh parsley.

Transfer the pasta to a serving bowl and give the pasta a nice drizzle of oil. Serve.

Grocery List

3 C Fresh Tortellini
1 Tbsp. Unsalted Butter
3 Tbsp. EVOO + final drizzle
1 Yellow Onion, quartered
3 cloves Garlic
1 stalk Celery
½ C Mini Carrots
5 Mini Sweet Peppers, seeded
798ml can Whole Tomatoes
2 C Baby Spinach
¼ Tsp. Red Pepper Flakes
Sea Salt / Black Pepper
¼ C. Fresh Parsley, chopped

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Tomato Sauce Dippin' App

1/22/2016

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Tomato Sauce Dippin App

Prep Time: 12 - 15 Min

Cook Time: 35 - 40 Min

Bring a large frying pan to temperature on medium heat and pour in the EVOO. Add the garlic and cook 2 minutes stirring often.

Add the diced carrot and yellow onion and a good pinch of sea salt. Fry 5 minutes and stir in the red pepper flakes and tomato paste. Allow another 3 minutes of frying.

Empty the canned tomatoes into a medium sized mixing bowl along with the chopped herbs. Blend using an immersion blender before pouring the tomatoes into the frying pan. Stir everything together and allow the tomato sauce to come to a boil on medium (about 2 minutes)

Grocery List

3 Tbsp. EVOO + final drizzle
Yellow Onion, diced
3 cloves Garlic, crushed and minced
¼ C Carrots, diced
1 Tsp. Tomato Paste
¼ Tsp. Red Pepper Flakes
798ml can Diced Tomatoes
¼ C Fresh Parsley, chopped
2 Tbsp. Fresh Basil, chopped
2 Tbsp. Fresh Oregano, chopped
Sea Salt / Black Pepper

2 Loaves Ciabatta Bread

Reduce heat to medium low. Simmer covered 20 minutes stirring occasionally.

Preheat oven to 350 F

Place the Ciabatta bread in the oven to warm up for about 5 minutes. Slice open the Ciabatta loaf and cut the loaf into sticks. Drizzle the bread with EVOO and transfer to a serving bowl.

Season sauce with salt / pepper to taste and transfer to a serving bowl.

Drizzle EVOO over the Tomato Sauce upon service and start dipping!

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Slow Cooker Tomato Vegetable Soup

1/20/2016

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Slow Cooker Tomato Veggie Soup

Prep Time: 10 Min

Cook Time: 2 Hrs High (or) 4 - 4 1/2 Hrs Low

Layer the ingredients in the crock pot in the order I’ve listed them in the ingredients finishing with the salt being sprinkled around the dish.

Cover and cook 2 Hours on High for a quick soup or low and slow for 4 Hours + on low.

Right before serving, stir the fresh Parsley into soup. Taste and adjust salt if needed.

Enjoy!

Grocery List

10 Mini Potatoes, quartered
15 Mini Carrots, sliced
½ Green Pepper. chopped
1 Red Onion, chopped
1 Green Onions, sliced
10 Cherry Tomatoes, quartered
2 cloves Garlic, crushed and sliced
1 Tsp. Tomato Paste
2 C Low Sodium Vegetable Stock
½ - 1 Tbsp. Fresh Oregano
½ Tsp. Dried Basil
¼ Tsp. Onion Powder
¼ Tsp. Garlic Powder
¼ Tsp. Red Pepper Flakes
2 Tbsp. EVOO
1 ½ Tbsp. Unsalted Butter
½ Tsp. Sea Salt +

¼ C Fresh Parsley, roughly chopped

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Oven Baked Potato Bites

1/18/2016

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Oven Baked Potato Bites

Prep Time: 15 Min

Cook Time: 25 - 30 Min

Preheat oven to 425 F

Scrub and dry the potatoes. Slice the ends off the potatoes thinly and halve the potatoes width wise. Now the potatoes are flat on both ends.

Toss the potatoes in a mixing bowl with approximately 3 TBSP EVOO and a good pinch of sea salt / pepper. Transfer to a baking sheet.that has been sprayed lightly with EVOO / OIL spray.

Bake for 25 – 30 Min flipping halfway until nice and brown on both sides. Remove from oven and arrange the potatoes so the larger of the two flat sides are facing up. Place one cube of cheddar on each potato and return to oven until melted. 1 – 2 Min.

Arrange the potatoes on a serving plate and garnish each potato with a fresh, sliced green onion. Sprinkle each potato with sea salt / black pepper.

Serve and enjoy

Grocery List

10 Mini White Potatoes
20 ½ inch Cubes Cheddar Cheese
20 Slices Green Onion, (2 Approximately)
Sea Salt / Black Pepper
EVOO (approximately 3 TBSP)

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Having a food processor has been a blessing to me for so many reasons. When I first started this blog, my chopping ability and speed was embarrassingly slow so having the Processor to chop away some of my ingredients was heavenly! Also, a food processor is the GATEWAY to fresh dips and sauces. Salsa, Pesto, Hummus, and so much more, all whopped up in seconds thanks to the food processor.

This salsa is another example of a tasty and fresh dish literally available at the press of a few buttons and some great ingredients.

Grocery List

1 Roma Tomato, quartered
5 canned Tomatillos
½ Red Onion, halved
1 Jalapeno Pepper, halved & seeded
2 Green Onions, cut into smaller pieces
Handful of Fresh Parsley
1 Lime, Juice & Zest
Sea Salt / Black Pepper
Approx. 3 Tbsp. EVOO

Combine all ingredients in food processor (including a pinch of salt / pepper) aside from the EVOO. Pulse 4 or 5 times to begin the chopping process.

Set the Processor to Puree and as the mixture blends slowly pour the EVOO in. Once combine, taste and adjust salt / pepper if necessary.

Refrigerate at least an hour prior to dipping your heart out!

HAPPY VEG

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Bean and Leek Soup

1/14/2016

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Bean and Leek Soup

Prep Time: 10 Min

Cook Time: 40 Min

In a large sauce pan, melt the butter and EVOO together on medium heat. Add the garlic and fry 2 minutes stirring to prevent burning.

Add the leeks and a good pinch of sea salt. Continue frying 5 minutes until leeks begin to cook down.

Add the sage and rosemary. Continue frying another 2 minutes.

Stir in both cans of beans and another pinch of sea salt. Allow the mixture to bubble and simmer 5 minutes before pouring in the vegetable stock.

Bring the soup to a boil. Add the dried thyme, marjoram, parsley, and black pepper to taste. Stir, reduce heat to medium low and cover. Simmer 20 minutes stirring often.

Taste and adjust sea salt / black pepper to taste. Stir in the fresh parsley and reduce the soup to low.

Serve each bowl with a drizzle of oil and some grated Parmesan.

Grocery List

540ml can Romano Beans, drained
540ml can Cannelini Beans, drained
1 Tbsp. Unsalted Butter
2 Tbsp. EVOO
2 Leeks, ends removed, washed and sliced
3 cloves Garlic, chopped
5 Sage leaves, rolled and sliced
1 Sprig Rosemary, leaves removed and chopped
2 ½ C Low Sodium Vegetable Stock
¼ Tsp. Dried Thyme
¼ Tsp. Dried Marjoram
½ Tsp. Dried Parsley
Sea Salt / Black Pepper
¼ C Fresh Parsley, chopped

GARNISH

Grated Parmesan / EVOO

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Rosemary & Sage Roasted Brussel Sprouts

1/12/2016

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Rosemary & Sage Brussel Sprouts

Prep Time: 10 - 15 Min

Cook Time: 30 - 40 Min

Preheat oven to 425 F

Combine Brussel Sprouts, EVOO, sage, rosemary, pepper flakes, garlic, onion, pinch black pepper, and a generous pinch of sea salt in a medium sized mixing bowl. Toss together and transfer to a 1 ½ qt. baking dish.

Pour in ½ the vegetable stock and put in oven to bake 30 – 40 Min. Flip sprouts halfway through cooking and add stock by the TBSP as it evaporates.

Remove from oven once sprouts are nice and brown and easily pierced with a fork. Pour in the other ½ of the vegetable stock and the TBSP butter and make sure to scrape the bottom of the baking dish to pick up the brown bits.

Transfer to a serving bowl and season with salt / pepper to taste.

Grocery List

2 1/2 C Brussel Sprouts, outer leaves removed, hard portion of stem removed, and washed
¼ C EVOO
3 Sage Leaves, sliced
2 Sprigs Rosemary, leaves removed and chopped
1 clove Garlic, minced
1 Tsp. White Onion, minced
¼ Tsp. Red Pepper Flakes
¼ C Low Sodium Vegetable Stock +
1 Tbsp. Unsalted Butter
Sea Salt / Black Pepper

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Eggplant Parm Sandwiches

1/9/2016

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This dish should in be every Vegetarian's recipe box! Eggplant Parmesan is such a wonderful dish and it's so easy to make. Not to mention it always looks so beautiful as well!

I've previously posted a recipe for eggplant Parmesan but I decided to put a little twist on it. I made the quickest and easiest sauce you will ever need and decided to use Panko for the crust. Slap it between a bun and you've got a whole new take on a familiar dish!

Eggplant Parm Sandwiches

Prep Time: 15 Min
Cook Time: 45 - 50 Min

Lay the sliced eggplant on a plate and liberally salt them. Cover with a paper towel and set aside about 20 minutes to pull the water out of the eggplant.

While the eggplant is set aside, get the food processor out and add the onion, celery, garlic, parsley, and basil. Season with sea salt and pulse until thoroughly chopped up.

In a large frying pan set to medium, combine the oil and butter. Once melted, add everything from the food processor as well as a pinch of red pepper flakes and begin frying. Stir often and allow about 5 minutes of cooking until veggies begin to get soft.

Add the diced tomatoes to the pan and stir everything together. Allow the mixture to begin to boil before adding the sugar and sea salt / black pepper to taste. Reduce heat to medium low, cover, and simmer 20 minutes.

Grocery List

1 Large Eggplant, washed and sliced into 5 or 6 thick slices
1 C Panko Crumbs
1 Egg
1 C AP Flour
Dried Basil / Parsley
5 or 6 thick slices Mozzarella
Grated Parmesan
5 -6 Rolls / Buns

1 Yellow Onion
1 Stalk Celery
3 cloves Garlic
6 fresh Basil Leaves + Garnish
Handful fresh Parsley
1 Tbsp. Unsalted Butter
3 Tbsp. EVOO
796 ml can Diced Tomatoes
Pinch Red Pepper Flakes
¼ Tsp. Sugar
Sea Salt / Black Pepper

Press the eggplant slices individually with the paper towel to extract more water and transfer them to another plate after pressing / wiping them of the excess salt.

Set up your breading station (egg, flour, panko) and get your plate of eggplant handy. Coat the slices in flour followed by dipping in the egg (shake off excess egg) and dredging in the panko. Transfer the coated slices to a baking sheet that has been sprayed with cooking spray. Spray the eggplant slices on the tray with cooking spray and season each slice with sea salt, pepper, dried parsley and basil.

Bake at 450 F for 25 minutes flipping halfway and seasoning the second side with salt / pepper / basil / parsley.

Build the sandwiches. Start with the crispy eggplant, slice of mozzarella, scoop of tomato sauce, sprinkle of grated Parmesan and a fresh basil leaf. Top the sandwich and enjoy!

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R E C I P E S

Italian Inspired Chipped Potatoes

Layered Grilled Cheese

Sweet Pepper & Tomato Tortellini

Tomato Sauce Dippin' App

Slow Cooker Tomato Vegetable Soup

Oven Baked Potato Bites

Quick Salsa

Bean and Leek Soup

Rosemary & Sage Roasted Brussel Sprouts

Eggplant Parm Sandwiches

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