Tag Archives: tomato

Hillbilly Bean Dip

Seventy-five percent of federal poultry inspectors say they would not eat chicken.

This recipe is a good one to keep in your playbook when you need to whip up something quick and easy for a party.  I think this would be a hit at a sports party or something along those lines.  It would also go well with a Mexican meal either on tacos/nachos or served as a side.  I made it right before I moved for the first time and it took about 10 minutes of prep time and 20 minutes in the oven.  Now my recipe is a smaller portion but it can easily be multiplied if you wanted to bring it as a dish to a party.  I’d say my recipe would make about 8+ servings as a side dish or appetizer.

  • 4 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1 can vegetarian refried beans
  • 1/2 onion, diced
  • 1 tomato, diced
  • 1 tablespoon chili powder
  • 1 cup shredded monterey jack cheese
  • 1 cup shredded cheddar cheese
  • tortilla or corn chips to serve
  1. Mix the sour cream and cream cheese together first.  Add in the refried beans, about half a can at a time.
  2. Add the onion, tomato, and chili powder.  Stir.
  3. Pour into baking pan, I used about a 6in circular pan.  Use whatever size you have so that the dip is at least 1/2 inch thick.
  4. Sprinkle the cheese across the top.
  5. Bake for about 15-20 minutes at 350.  It can be served hot or cold.

Bean Dip

Now that I’m finally all settled into my new apartment in Raleigh I should be able to post a little more regularly.  It was pretty hectic the past 2-3 weeks with final exams, graduation, and moving several states away! I’m also planning on doing a juice cleanse coming up so I will keep you all posted on how that goes! 🙂

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Vegetarian Pizzas

Deep inside, everyone’s a vegetarian.  I just eat a few less animals than most.  Once you come to terms why you don’t eat dogs, cats, monkeys, and dolphins, you’ll begin to understand why I don’t eat cows, pigs, chickens, and lambs.” -Edward Sanchez

I’ve found making pizzas as a quick meal that also includes some leftovers.  The toppings are limitless and I usually just choose random vegetables I have purchased for other meals.  Before becoming a vegetarian meat was my go-to topping on pizzas.  I’ve found with trying different vegetables on my pizzas they are full of flavor and more satisfying than my former “meat lover” preferences.

For pizza crusts I advise AGAINST Kroger brand, it tasted like cardboard.  Mama Mary’s brand (I’ve bought at Walmart) is made with whole wheat and is a thin and crispy style crust.  I spread olive oil on the bottom of the crust to make it crispy.  Before I spread the pizza sauce I like to spread minced garlic and pesto on the crust to add flavor. For pizza sauces I tend to prefer a white sauce such as alfredo or ranch dressing.  Sometimes I mix half white sauce and half spaghetti sauce.  For cheese I usually buy some pre-mixed mozzarella, Asiago, provolone, and romano cheeses.  I also like to sprinkle feta after I have put the other toppings on the pizza.  If you broil the oven it browns the cheese on top too.

My favorite pizza toppings:

  • spinach 
  • zucchini
  • banana peppers
  • tomato slices or halves of cherry tomatoes
  • onion slices
  • marinated artichoke hearts
  • mushrooms
  • sun dried tomatoes
  • kale
  • pesto
  • chili pepper flakes
  • garlic cloves

These are some pictures from my two most recent pizzas.

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Vegetarian Pizza Ingredients

Veggie Lovers Pizza

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Tomato Basil Parmesan Soup

So it is Monday night and I am getting a late start to dinner because I had an exam at 6pm which required my attention today.  This recipe had two different variations for using a slow-cooker or stove-top.  Since I don’t want to wait 5 more hours to eat I opted for the stove-top version.  It was pretty easy most of the time consumed was cutting the vegetables and stirring the roux (I had never heard of such terminology until tonight since I am still a pretty amateur cook).

I made some adjustments to the recipe that I found.  I looked into replacements for chicken broth and read about vegetable stock.  It can be home-made or store bought.  If you go the store bought route be sure to look at the ingredients list because some had hydrogenated oils and other un-healthy ingredients.  I also read to add butter to recipes using vegetable stock in place of chicken/beef broth/stock because it is missing the animal fats. I also replaced half of the flour the recipe called with whole wheat, non-gmo flour.  I would have replaced all of it but I wasn’t sure how strong of a flavor the whole wheat would have and I had white flour to use up too.

Ingredients:

  • 1 cup diced celery
  • 1 cup diced carrots
  • 1 cup diced onions
  • small amount of olive oil
  • 1/2 bay leaf
  • 1 tsp dried oregano
  • 1 Tbsp dried basil
  • 4 cups diced tomatoes with juice (I used canned)
  • 4 cups vegetable stock
  • 1/4 cup butter with the vegetable stock
  • 1/2 cup butter for the roux
  • 1/2 cup flour, I did 1/2 whole wheat and 1/2 enriched white
  • 1 1/4 cup grated parmesan cheese
  • 2 cups half and half, warmed
  • salt & pepper to taste
  1. Heat the olive oil in a soup pot.  Add celery, carrots, and onions.  Saute 5 minutes.  Add bay leaf, oregano, basil, tomatoes, vegetable stock, and 1/4 cup butter.  Bring it to a boil and then reduce heat and simmer about 15 minutes.
  2. While the soup simmers, prepare a roux.  Melt 1/2 cup of butter over low heat, add flour and cook, stirring constantly, 5-7 minutes.  Slowly stir in 1 cup of hot soup in to the roux.  Keep stirring until you add 4 cups of soup into the mixture.  Add back into the soup pot.
  3. Simmer, stirring constantly until soup begins to thicken.  Add parmesan cheese and keep stirring.  Stir warmed half and half, salt, and pepper into the soup.  Simmer for 15-20 minutes stirring occasionally.
  4. Garnish with extra parmesan cheese.

Hope you enjoy it as much as I did!

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this is the non-GMO flour I used, I will post some information on GMO in a later post
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the final product with some garlic toast

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