Blog Archives - HAPPY VEG

Lentil Soup

4/6/2016

Lentil Soup

Prep Time: 15 Min

Cook Time: 60 - 65 Min

In a large sauce pot, combine the butter and EVOO over medium heat until melted. Add the garlic and fry 2 minutes.

Add the leeks and onions and a generous pinch of sea salt. Cook 2 minutes stirring and add the carrots, garlic, celery, sage, thyme, red pepper flakes, and another good pinch of sea salt. Cook for 6 – 7 minutes until veg are becoming tender.

Add the water and bring to a boil over medium high heat. Once boiled, add the spice blend, about ¼ Tsp. sea salt and black pepper. Cover, reduce heat to medium, and cook for 25 minutes.

Add the lentils and cover continuing to cook another 30 - 35 minutes until lentils are tender. Check on the soups water level throughout cooking and should the water appear to be disappearing, add another cup of cold water and a pinch of sea salt / black pepper.

Taste and adjust salt if needed. Remove thyme stems and bay leaf prior to service.

Grocery List

3 Tbsp. Unsalted Butter
2 Tbsp. EVOO
3 Leeks, thoroughly washed and sliced
Yellow Onion, diced
1 Carrot, diced
2 stalks Celery, diced
2 cloves Garlic
¼ Tsp. Red Pepper Flakes
3 Sage Leaves
3 sprigs fresh Thyme
8 C Cold Water +
Spices

1 Bay Leaf
½ Tsp. Dried Thyme
½ Tsp. Garlic Powder
Sea Salt / Black Pepper

1 ½ C Green Lentils

Creamy Jalapeno Corn Dip

4/4/2016

Creamy Jalapeno Corn Dip

Prep Time: 10 Min

Cook Time: 30 - 35 Min

Preheat oven to 400 F

In a medium sized mixing bowl combine the room temperature cream cheese and sour cream. Once mixed, add the jalapeno, garlic, bell pepper, corn, light portions of the green onion, half the shredded cheddar, and about ¼ Tsp. each of salt / pepper. Mix together thoroughly.

Transfer the cheesy dip to a lightly greased 1.5 qt. baking dish. Top with the remainder of the shredded cheddar and place in the oven to bake.

Bake 30 – 35 minutes until nice and bubbly.

Garnish with the dark green sliced onion.

For service, hot sauce, sour cream, and salsa could all be set out to accompany this dish.

Grocery List

2x 250g brick Cream Cheese, room temperature
¼ C Sour Cream
2 small Jalapenos, seeded and diced
½ Red Bell Pepper, seeded and diced
1 clove Garlic, chopped
1 ½ C frozen Corn
2 Green Onions, sliced. Dark green separated
1 ½ C Old Cheddar, shredded
Sea Salt / Black Pepper

Hot Sauce, Sour Cream, Sliced Green Onion - Garnish

Ricotta Stuffed Mini Potatoes

4/1/2016

Ricotta Stuffed Mini Potatoes

Prep Time: 30 Min

Cook Time: 45 - 50 Min

Fill a large sauce pot with cold water. Add the potatoes, cover, and set to medium high. Boil about 20 - 25 minutes until thoroughly cooked. (Fork test often to make sure they don’t overcook!)

**While potatoes boil, continue the following steps.

Using a medium sized mixing bowl, combine the ricotta, garlic, parsley, pepper flakes, and a good pinch of sea salt / black pepper. Set aside.

In a small bowl, combine the ingredients for the crumb mixture. Whisk together and set aside.

In a separate small bowl, combine the mozzarella and parmesan cheese.

Preheat oven to 375 F

Once the potatoes are cooked, strain them into an ice bath or run them under cold water until they are cool enough to handle.

Slice both ends off the potatoes so that they stand straight up. Cup each individual potato in your hand and use a butter knife to insert into the center of the potato gently drilling it clockwise to hollow them out.

Scoop the ricotta mixture in to a baggie and squeeze it down to remove air. Cut a tip off the corner of the baggie and squeeze the mixture into the potatoes.

Spray a baking dish with cooking spray and use half the prepared tomato sauce to coat the bottom of the dish. Nestle the stuffed potatoes into the sauce and season them with sea salt / black pepper. Dollop the remaining sauce throughout the dish. Sprinkle with the mozzarella / parm mixture and finish with the bread crumb mixture. Spray the top with cooking spray.

Bake for 20 – 25 minutes until nice and brown on top.

Garnish with fresh, chopped parsley and dig in.

Grocery List

20 – 24 Mini White Potatoes, scrubbed clean

300g Ricotta Cheese
1 clove Garlic, minced / pressed
2 Tbsp. Fresh Parsley, chopped
Pinch Red Pepper Flakes
Sea Salt / Black Pepper

1 ½ C prepared Tomato Sauce
½ C Mozzarella Cheese, shredded
1 Tbsp. grated Parmesan Cheese
Seasoned Crumb Mix

3 Tbsp. Bread Crumbs
½ Tsp. Dried Italian Seasoning
½ Tsp. Dried Parsley

Sea Salt / Black Pepper
Chopped Parsley - Garnish