Blog Archives

Spiced Hominy Tacos

12/31/2019

0 Comments

Spiced Hominy Tacos

Prep Time: 15 Min

Cook Time: 15 - 20 Min

PICO - In a small bowl, add the roma tomatoes, green onions, cilantro, lemon / lime juice, and sea salt and stir to combine. Cover and set aside until needed.

Begin heating the EVOO in a large non-stick frying pan set to just below medium. Once heated, add the onions, peppers, pepper flakes, and ¼ Tsp. salt. Stir and cook about 5-7 minutes until the veggies have gone soft. Add in the hominy, veggie stock, ½ tsp. sea salt, and all of the spices. Stir and cook 6 – 7 minutes until hominy is warm and tender.

Stir in half the shredded cheese, cover, and remove from the heat.

Using a panini grill (or any accessible indoor grill) grill the flour tortillas about 45 seconds – 1 minute per side until light grill marks appear and tortillas are warm.

For service, place some thinly sliced cabbage on the base of the taco, followed by two tablespoons of the cheesy hominy, a sprinkle of shredded cheese, some pico, and a slice of avo. Spice it up with a little of your favourite hot sauce (optional). ENJOY!

Grocery List

HOMINY FILLING

709g can White Hominy, drained & rinsed
3 Tbsp. EVOO
1 Yellow Onion, diced
1 Bell Pepper, diced
¼ C Low Sodium Vegetable Stock
1 ½ Tsp. Chili Powder
1 Tsp. Cumin
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
¼ Tsp. Red Pepper Flakes
¼ Tsp. Oregano
¾ Tsp. Sea Salt

PICO

2 Roma Tomatoes, seeded & diced
½ Bunch Green Onions, sliced
¼ C Fresh Cilantro, roughly chopped
½ Lemon OR 1 Lime, juice only
¼ Tsp. Sea Salt

1 ½ C Extra Old White Cheddar, shredded
¼ Head Red Cabbage, thinly sliced
12 Pack Medium Tortillas
2 Avos, sliced

0 Comments

Springform Spinach & Ricotta Lasagne

12/27/2019

0 Comments

Springform Spinach & Ricotta Lasagne

Prep Time: 25 Min

Cook Time: 60 Min

Chill Time: 20 Min +

Begin heating the EVOO at just below medium heat in a large frying pan. Add the garlic and pepper flakes and wait for them to start sizzling as the oil heats up. Cook 1 minute before reducing the heat to medium low, adding all of the fresh spinach & ½ Tsp. sea salt, and covering. Cook 2 or so minutes, remove lid and stir, and cover again, continuing like this until the spinach is fully cooked down and wilted. Remove the spinach from the heat and let cool 3 or so minutes before transferring to a colander to allow the excess liquid to drain off.

In a large bowl, combine the ricotta, lemon zest, fresh parsley, ½ Tsp. sea salt, egg, ¼ C grated parm, cooled down spinach, and desired amount of cracked pepper. Stir together and refrigerate until needed.

Heat tomato sauce in a small pot over medium heat until bubbly (about 5 minutes). Remove from heat and set aside.

Grocery List
RICOTTA FILLING

2 Tbsp. EVOO
3 cloves Garlic, sliced
10 C Fresh Baby Spinach
½ Tsp. Pepper Flakes
2x 454g tub Ricotta Cheese
½ Lemon, zest only
1 Large Free-Range Egg
¼ C Grated Parmesan
Handful Fresh Parsley, chopped
1 Tsp. Sea Salt
Cracked Pepper

4 C Prepared Tomato Sauce
2 C Mozzarella Cheese, shredded
¾ C Grated Parmesan
Handful Fresh Parsley, chopped
750g Dry Lasagne Noodles

While tomato sauce cooks, bring a large pot of cold, salted water to a boil. Add the lasagne noodles and cook them approximately a minute less than what the package says for al dente pasta. When finished, drain, and set aside.

Preheat oven to 375 F

Spray the inside of your 9” springform pan with cooking spray. Spoon tomato sauce on the bottom of the pan to coat followed by a layer of noodles trimmed to fit the pan. Ladle over a generous amount of sauce and spoon it around to coat the noodles. Sprinkle on some grated parm and mozzarella and build the second layer with noodles. Spoon 1/3 of the ricotta mixture and spread to form a layer. Dollop with sauce, sprinkle with mozz and grated parm. Continue until all layers are completed finishing with a layer of noodles, a generous serving of sauce, and the remaining mozz & parm. Save remaining sauce for service.

**Note, if you think you won’t be able to create enough ricotta layers before getting to the top, skip one of the tomato sauce & cheese layers and do a ricotta instead.

Place the pan on a baking sheet lined with aluminum foil and place into the oven to bake. Bake 45 minutes until golden brown and bubbly on top. Remove and set the springform lasagne on a wire cooling rack.

Cool at least 20 minutes before removing the outer portion of the pan. If the lasagne is still steaming hot, wait another 5 – 10 minutes prior to slicing.

Serve each wedge slice with remaining sauce and fresh chopped parsley. ENJOY!

0 Comments

Roasted Veg Mac & Cheese

12/16/2019

0 Comments

Roasted Veg Mac & Cheese

Prep Time: 20 Min

Cook Time: 55 - 60 Min

Preheat oven to 400 F

Add the brussel sprouts, butternut squash, asparagus bottoms, and broccoli to a baking sheet. Season liberally with sea salt and pepper along with the pepper flakes. Drizzle with the EVOO and toss to combine everything. Place into the oven to bake for 15 minutes. Flip, add the asparagus tops, re-season with a little sea salt, and return to the oven for 10 minutes.

After flipping the veg, begin heating a large pot of heavily salted water on medium high heat. Once boiled, add the noodles and cook until al dente. Strain and set aside.

Simultaneously as the pasta cooks, begin melting the butter for the cheese sauce in a medium sized pot over medium heat. Once melted, stir in the flour and reduce the heat to medium low. Stir often as the roux bubbles and starts to cook. Simmer 2 – 3 minutes stirring often.

Whisk in the milk and cream along with the vegeta, & white pepper, increase the heat back to medium and let the sauce come to a boil. Once boiled, reduce to medium low and simmer 4 – 5 minutes stirring occasionally. Now, turn off the heat and whisk the cheddar and mozzarella in in small batches until fully incorporated.

Grocery List

450g bag Dry Pasta Shells

ROASTED VEG

Small Head Broccoli, broken into smaller florets
1 C Frozen Butternut Squash Cubes
1 C Brussel Sprouts, halved
1 Bunch Aspargus, chopped with tops separated
½ Tsp. Red Pepper Flakes
2 Tbsp. EVOO
Sea Salt & Cracked Pepper

CHEESE SAUCE

4 Tbsp. Unsalted Butter
3 Tbsp. AP Flour
2 ½ C 2% Milk
1 ½ C Whipping Cream
1 ½ Tsp. Vegeta Seasoning
½ Tsp. Ground White Pepper
Pinch Ground Nutmeg
2 C Extra Old White Cheddar, shredded
1 C Mozzarella, shredded

CRUMB TOPPING

¾ C Seasoned Italian Breadcrumbs
1 Tbsp. Grated Parmesan
¼ Tsp. Red Pepper Flakes
1 Tsp. Italian Seasoning
½ Tsp. Garlic Powder
Cracked Pepper
1 Tbsp. EVOO

Reduce the temperature of the oven to 375 F

Combine the cooked pasta, roasted veggies, and cheese sauce together in a large pot until everything is coated in cheesy sauce. Transfer this pasta mixture to a 3 qt. baking dish sprayed with cooking spray.

In a small bowl, add everything for the crumb topping together and use your hands to fully incorporate the oil and crumbs. Sprinkle this mixture over the mac and cheese.

Cover and bake 20 minutes. Remove cover and continue to bake 10 – 15 minutes until crumbs are nice and brown.

Remove from oven and set on to a wire cooling rack. Let sit 5 minutes prior to serving. ENJOY!

0 Comments

3 Cheese & Herb Scalloped Potatoes

12/9/2019

0 Comments

3 Cheese & Herb Scalloped Potatoes

Prep Time: 20 Min

Cook Time: 1 Hr 10 Min

Preheat oven to 400 F

Begin melting the butter in a small saucepot set to medium. Once melted, stir in the flour, reduce heat to medium low, and continue to stir often for 3ish minutes.

Whisk in the milk followed by the cream and return the heat to medium. Drop in the garlic clove and bring to a boil. Once boiled, add the pepper flakes, vegeta, and desired amount of cracked pepper, reduce heat to medium low stirring often until the boiling calms down. Cook 3 – 4 minutes.

Combine all of the cheeses in a small bowl and reserve 1/3 of it for the top. Whisk the cheese into the sauce. Combine all the chopped herbs and again, reserve ¼ for the top whisking in the remaining herbs.

Grocery List

5 Large Russet Potatoes, peeled and sliced thin using a mandolin
3 Tbsp. Unsalted Butter
2 Tbsp. AP Flour
1 clove Garlic, crushed
2 C 2% Milk
½ C Whipping Cream
½ C Mozzarella, shredded
¼ C Pecorino, grated
2 Tbsp. Parmesan, grated
1/3 C Fresh Parsley, chopped
1 Tsp. Fresh Thyme, chopped
1 Tsp. Fresh Rosemary, chopped
2 Tsp. Fresh Chives, chopped
1 Tsp. Vegeta Seasoning
¼ Tsp. Red Pepper Flakes
Cracked Pepper

Line the potatoes in a long, shallow, buttered baking dish starting from one end to the other overlapping slices. After the base of the dish is covered, continue building upwards until all potatoes are used. Pour the creamy sauce over the potatoes and tap the dish off of a hard surface a few times to allow the sauce to penetrate the potato layers. Sprinkle reserved cheese over the dish.

Cover and bake 35 minutes. Remove cover and use a knife to slice through the middle, if it glides fairly easily, then remove cover and continue to bake for 15 – 20 minutes until brown and bubbly. If not, return cover and continue to bake another 5 – 10 minutes followed by uncovering and baking.

For service, finish with reserved herbs. Allow to cool 5 minutes prior to serving. ENJOY!

0 Comments

Spinach & Black Bean Cheesy Enchiladas

12/2/2019

0 Comments

Spinach & Black Bean Cheesy Enchiladas

Prep Time: 20 Min

Cook Time: 30 - 35 Min

Heat the EVOO in a large non-stick skillet set to just below medium heat. Once heated, add the onion, belle pepper, and a pinch of sea salt. Stir and cook 4 minutes. Stir in the garlic and continue cooking for another 2 minutes.

Add the fresh spinach and cover the pan. Every minute, return to the pan and stir as the spinach wilts until it is all fully cooked down, about 3 minutes. Add the black beans, ½ Tsp. salt, and the cumin, garlic powder, onion powder, chili powder, and dried oregano. Stir and cook another 2 -3 minutes.

Remove from heat and stir in the sour cream. Leave to cool a few minutes before assembling.

Preheat the oven to 375 F

Using two long, shallow baking dishes, spoon ½ C of enchilada sauce into the bottom of the dishes, tilting the dishes to coat the entire bottom.

To assemble the enchiladas, take ¼ of the filling and spoon it into the center of the tortilla. Take a handful of the shredded cheese and drop it on top. Roll the enchilada up and place it fold side down in the baking dish. Continue until both dishes are full. Spoon desired amount of sauce over the top of the enchiladas. Sprinkle remaining cheese over the dishes.

Place into the oven to bake for 25 minutes. Remove from oven and set onto a wire cooling rack. Garnish with tomatoes, green onions, and cilantro. Serve enchiladas with a dollop of sour cream (optional) and the crispy tortilla strips. ENJOY!

Grocery List

16 Medium Size Tortillas
2 Tbsp. EVOO
1 Yellow Onion, diced
1 Bell Pepper, diced
3 cloves Garlic, minced / pressed
10 C Fresh Baby Spinach
540ml can Black Beans, drained & rinsed
½ C Full Fat Sour Cream + Garnish
2 ½ C Monterey Jack Cheese, shredded
1 ½ C Marble Cheddar, shredded
1 Tsp. Cumin
1 Tsp. Chili Powder
1 Tsp. Onion Powder
1 Tsp. Garlic Powder
¼ Tsp. Dried Oregano
2 Tomatoes, diced
½ Bunch Green Onions, sliced
¼ C Fresh Cilantro, roughly chopped
794ml can Red Enchilada Sauce
Store bought Crispy Tortilla Strips
Sea Salt

0 Comments

R E C I P E S

Spiced Hominy Tacos

Springform Spinach & Ricotta Lasagne

Roasted Veg Mac & Cheese

3 Cheese & Herb Scalloped Potatoes

Spinach & Black Bean Cheesy Enchiladas

Archives

Jonathan - Happy Veg

Categories