Cooking During Stolen Moments» Vegetarian

Rice & Bean Stuffed Pepper Cups

Kate — Mon, 12 Sep 2011 03:10:43 +0000

I love recipes that are easy to personalize and easy to switch up with different tastes whenever needed. Recipes like this are the basis for many of the recipes I’ve written on this site. Change a few elements here, add a few different spices there and you’ve got a new dish. That’s nothing new though, is it? I know there are tons of options for which this method works! I’d love for you to share your favorite!

With these Rice & Bean Stuffed Pepper Cups, the options are virtually endless, making them a great side dish with almost any meal. Here are some of the ideas I had for switching it up while I was making them tonight

Use red beans and chili spices for Chilli Rice Stuffed Pepper Cups
Use salsa and black beans for Mexican Rice & Bean Stuffed Pepper Cups
Use orzo, barley or quinoa in place of the rice
Add some extra veggies for more texture and flavor
Use red, yellow or orange peppers instead of green

Rice & Bean Stuffed Pepper Cups

1 1/2 c. cooked rice
1 15 oz. can garbanzo beans, rinsed and drained
1 15 oz. can petite diced tomatoes, some liquid drained
1/4 c. Parmesan cheese
1 t. salt
1 t. Italian seasoning
1/2 t. garlic powder
1/2 t. black pepper
1/8 t. crushed red pepper flakes
1 15 oz. can tomato sauce
4 green peppers
1 c. shredded Italian blend cheese

1. Combine rice, garbanzo beans, petite diced tomatoes, Parmesan cheese and spices in a bowl. Pour half of the tomato sauce into a 13×9 (or similar) casserole dish.

2. Cut green peppers in half lengthwise and scoop out seeds and membranes. Place bottom side down in the casserole dish.

3. Generously spoon the rice and bean mixture into the peppers.

4. Pour remaining tomato sauce on top of the peppers. Cover casserole dish with foil and bake at 350 degrees for 30 minutes.

5. Remove foil and sprinkle cheese on top of the peppers. Bake an additional 10 minutes, until cheese is melted.

These peppers are delicious as is, but definitely make it your own with any of the suggestions above, or anything else that sounds good to you!

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Harvest Pasta Skillet

Kate — Tue, 06 Sep 2011 01:23:58 +0000

There has been a definite chill in the air the past few days, which has me so excited. Fall is my absolute favorite season. It means sweater weather, changing leaves, hot apple cider and lots of bowls of soup. What’s not to love?

We’re kind of in that holding pattern between summer and fall right now. Our menu plan for the week definitely reflects this weather. Starting with this pasta on Sunday night that takes advantage of some final summer bounty to hot dogs on the grill tonight to a big pot of soup tomorrow night; we’re covering all of the bases!

This Harvest Pasta Skillet is a rich and filling vegetarian meal. It’s packed full of delicious summer flavors and colors. The kids and I loved it exactly as it came out of the skillet although I did have to add some diced chicken to it for Eric. That’s definitely an option for you if your family isn’t too keen on eating meat free.

Harvest Pasta Skillet

1/2 c. chopped walnuts
1 T. olive oil
2 zucchini, halved lengthwise and sliced
3 ears corn, kernels cut off the cob (about 2 cups)
1 c. ricotta cheese
1/2 c. milk
2 T. freshly squeezed lemon juice
1/4 c. grated Parmesan cheese
1 t. salt
1/2 t. black pepper
1/2 c. finely chopped basil
2 large tomatoes, seeded and diced
1 lb. pasta, cooked and drained

1. Toast walnuts in a dry skillet over medium heat for 3-5 minutes, until fragrant; set aside. Add olive oil to skillet. Add zucchini and cook, stirring frequently, for 5 minutes, until tender. Add corn and cook an additional two minutes.

2. Reduce skillet heat to low and stir in ricotta, milk, lemon juice, Parmesan cheese and salt and pepper. Cook for about 5 minutes, until smooth. Stir in basil, tomatoes and toasted walnuts.

3. Toss sauce with cooked pasta and serve.

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Brown Butter Ravioli with Peas & Parmesan

Kate — Fri, 06 May 2011 17:19:41 +0000

This is the second of 4 check-ins for the 1/3 Less Challenge. Leaving a comment on this post WILL enter you in the $50 Visa gift card giveaway.

I’m feeling like I’m really slacking in my progress on this 1/3 Less Challenge. I had such high hopes and so many categories I wanted to focus around. But I’ve only managed to really focus on just a few of those original categories. I guess too many changes at once just don’t work for me. However, I am definitely feeling the benefits where I have cut back by 1/3, so I guess that’s good. How’s it going for you?

Here’s another quick and easy dish that will get you out of the kitchen in 1/3 Less time. Frozen ravioli is one prepared, convenience food that makes a regular appearance in our house without much guilt on my part. It’s always my go-to option on monthly grocery shopping day. Usually I toss it with some homemade marinara sauce and frozen spinach. However, even for a once a month dish, that gets a little old sometimes. So I came up with this very simple idea instead. It turned out great and was a wonderful change of pace. Plus, dinner was done, start to finish, in about 15 minutes. Perfect!

Brown Butter Ravioli with Peas & Parmesan

1 – 2 lbs. frozen cheese ravioli
1/3 c. butter
1/4 c. fresh parsley, finely chopped
1 1/4 t. salt
1 t. freshly ground black pepper
1 1/2 c. frozen peas
Freshly grated Parmesan cheese

1. Cook ravioli according to package directions. Drain and set aside.

2. Meanwhile, melt butter in a skillet over low heat and cook, swirling pan frequently, for about 5 minutes, until golden brown in color. Stir in parsley, salt, pepper and peas. Cook an additional 2-3 minutes, until peas are completely warmed.

3. Toss the ravioli with the brown butter sauce and top with freshly grated Parmesan cheese.

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Peppered Couscous

Kate — Mon, 11 Apr 2011 02:02:24 +0000

Although couscous is a well-loved side dish in our house, it hasn’t become a staple. I’m not quite sure why because after tonight, I think that has to change. I knew this Peppered Couscous would go over really well but I wasn’t prepared for the reaction we got from our 11 year old.

She finished her portion of couscous in about 2 seconds flat. Then she moved on to the other food on her plate and asked for more couscous. She spooned some on her plate and devoured it just as quickly as her first helping. Then she asked for more again. Repeat this cycle at least 4 times. It got to the point that Eric told her to just put the serving dish in front of her and eat from there. Although she turned down that option she did finish off the entire thing.

As for the rest of us, we all enjoyed it just as much. However, we were able to show a little restraint. The peppers add a great kick yet the flavor was not overpowering. I think this would be a great side dish with virtually any meal.

Peppered Couscous

2 c. water
1 T. butter or olive oil
1 t. salt
2 c. couscous
3 T. olive oil
1/4 t. crushed red pepper flakes
1 red pepper, diced
1 orange or yellow pepper, diced
1 t. salt
1 t. black pepper

1. Combine water, butter or olive oil and 1 t. salt in a medium saucepan. Bring to a boil. Stir in couscous. Remove from heat, cover and let sit for 5 minutes.

2. While the couscous cooks, heat 3 T. olive oil in a skillet. Add the crushed red pepper flakes and diced peppers. Stir in the salt and black pepper. Cook for about 5 minutes, just until the peppers are crisp-tender.

3. Fluff the couscous with a fork and stir in the cooked peppers. Serve and enjoy!

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Pumpkin Pie Baked French Toast

Kate — Fri, 05 Nov 2010 01:33:32 +0000

I think I am officially a pumpkin convert. When I shared the recipe for Pumpkin Pasta Sauce, I admitted to not being a huge fan of pumpkin. However, I’ve been using it more and more the past few weeks and I’ve definitely taken a liking to it. I’ve enjoyed it in both sweet and savory preparations. For eating, I’m learning to value it’s earthy, seasonal flavor and for cooking, I’m a huge fan of its versatility.

Also, I think pumpkin is going to have to top my list as my new #1 favorite ingredient to experiment with. Everything I’ve tried it in has been a success. This Pumpkin Pie Baked French Toast is no exception. It would be an awesome addition at a breakfast or brunch this holiday season. (And let me tell you, it is awesome served with those Apple Sausage Balls!)

Pumpkin Pie Baked French Toast

1 loaf French or Italian bread, cubed
1 15 oz. can pumpkin puree
6 eggs
2 c. milk
3/4 c. brown sugar
2 t. vanilla
1 1/2 t. cinnamon
1/2 t. nutmeg
1/4 t. allspice
1/2 c. chopped pecans, for garnish, optional
1/2 c. brown sugar, for garnish, optional

1. Grease a 13×9 casserole dish. Place cubed bread in dish.

2. In a bowl, combine pumpkin puree, eggs, milk, brown sugar, vanilla and seasonings. Whisk until smooth and fully combined. Pour on top of the cubed bread.

3. Refrigerate overnight or at least 6 hours.

4. Bake at 375 degrees for 25 – 30 minutes, until lightly browned and set. If desired, sprinkle pecans and brown sugar on top of the baked French toast 5 minutes before cooking time is finished.

The baked French toast is so full of flavor that it does not need any syrup at all. It’s perfect served as is. Also, I listed the garnish as optional because it’s not needed for that great taste. However, both my husband and I agree that it really enhances the texture, so much so that my husband feels it’s a necessity.

I am not yet ready to give up all this pumpkin eating that’s been going on in our kitchen. So if you have any great pumpkin ideas or recipes to share with me, I’d definitely love to hear them!

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Tuna Croquettes

Kate — Fri, 22 Oct 2010 01:45:58 +0000

I am so fortunate to have a husband that is absolutely NOT a picky eater. He’ll gladly eat anything I make! So I find it amusing that he is so picky when it comes to what I call the food I make. For example, while he’ll gladly eat a pasta skillet meal, he’ll refuse a goulash. Brown bag burritos are a favorite, as long as they are called beef and bean burritos instead. I’m sure you can guess that the name Tuna Croquettes doesn’t go over to well either. But a plate full of tuna cakes will be licked clean within minutes. Men!

I am not ordinarily a big fan of tuna, but I love these Tuna Croquettes. They are crispy and tasty and great for dipping. I like to make a big batch and freeze the cooked croquettes. When we want some for lunch or for an appetizer, I just throw them in the oven for a few minutes so that they stay nice and crispy.

Tuna Croquettes

2 cans tuna, well drained
1/2 small onion, minced
2 stalks celery, minced
1 c. bread crumbs, divided
2 eggs
1 t. paprika
1 t. salt
1/2 t. pepper
1/4 t. garlic powder
Oil

1. In a large bowl, combine the tuna, onion, celery, 1/3 c. bread crumbs, eggs and seasonings. Stir until fully combined.

2. Pour remaining 2/3 c. bread crumbs into a shallow dish. Pat about a tablespoon worth of tuna mixture into a round patty. Cover both sides with bread crumbs.

3. Pour enough oil into a skillet to cover the bottom. Heat over medium heat. Add the breaded patties and cook until browned, about 3 to 4 minutes per side.

Our favorite dip to serve with these Tuna Croquettes is a simple sauce of mayonnaise and mustard. Use about 1 tablespoon of mustard for each 1/4 cup of mayonnaise. So simple but so good, and it is perfect with the tuna!

Also, this mixture tastes great formed into larger patties, fried as described above and served on a bun as a tuna burger.

Stop by $5 Dinners for more $5 Dinner Challenge.

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Pumpkin Pasta Sauce

Kate — Thu, 14 Oct 2010 01:11:56 +0000

I have to admit something – I’m not a huge lover of pumpkin. Typically the only thing where I like pumpkin flavor is in a pumpkin spice latte or a pumpkin cake roll. I’ll happily pass by pumpkin pie in favor of pecan any day. However, I really wanted to try my hand at making a good pumpkin pasta sauce. It sounded so seasonal and I thought I might actually like it.

So earlier this week, when I was finally able to find some canned pumpkin, I decided to go for it. My sister was visiting for a few days, getting her fill of baby snuggles and helping me out around the house, and we both thought it sounded like a great idea for dinner. Plus, I had a package of cheese ravioli in the freezer that we thought would make a perfect base for the sauce.

I winged the entire recipe, gauging ingredients based purely on what I thought would go well together and doing a little tweaking to my original plan here and there as it cooked. The final result was awesome! Seriously, I could have eaten the sauce with a spoon and skipped the pasta all together. In fact, my sister and I both thought that if I added some more milk, the sauce would have made a great soup as well.

Pumpkin Pasta Sauce

1/4 c. butter
1 medium-sized shallot, minced (You can use 1/2 a small onion in place of the shallot if you want. However, the shallot does provide a nice mild flavor.)
3 cloves garlic, minced
1 15 oz. can pumpkin puree
1/2 c. chicken stock
3/4 c. milk
1 1/4 t. salt, more or less to taste
1/2 t. black pepper, more or less to taste
1/8 t. nutmeg
1/4 c. diced parsley

1. Melt the butter in a large skillet over medium heat. Add the shallot and garlic; cook for 2-3 minutes, until shallots are tender.

2. Reduce heat to low and stir in the pumpkin puree. Cook for 2 minutes. Add the chicken stock, milk, salt, pepper and nutmeg. Stir to combine and simmer over low heat for about 5 minutes. Taste and adjust the salt and pepper, if needed. Stir in the parsley. Serve over pasta.

This made a great entree over cheese ravioli for the adults and cheese tortelleni for the kids. It was definitely enjoyed by everyone. I think it would also make a great dish served over plain pasta. Or like I said earlier, thin it a bit with some milk for a yummy soup. That would be a great way to repurpose the leftovers – if you have any!

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Tropical Oatmeal Yogurt

Kate — Tue, 03 Aug 2010 00:58:13 +0000

One of the very, very few negatives of our new house is that we live too close to the new school to be on the bus route. Unfortunately, we’re also just a little bit too far away for the kids to walk to school, at least until the younger ones are a little bit older. So, that means I’ll be driving them to school every morning. That scares me!

First of all, even after a year of public schooling, I’m still fighting with myself to get out of the homeschool morning routine that meant easy mornings with big breakfasts. We’ve quickly fallen back into that beloved routine this summer.

Secondly, within a few weeks of school starting, we’re going to have a newborn in the house. A newborn who will also need to be bundled and loaded into the car along with the rest of us to drive the three oldest kids to school. So…we’ll all have to get dressed, brushed, cleaned and fed with clock work precision while every ounce of my being is begging to sit with a cup of coffee and sleepy-headed children lingering over breakfast. If I’m honest, just the thought of this entire process is terrifying!

I’m already trying to plan out lots of super quick breakfasts that can be made ahead of time. I have quite a few in my arsenal already, but as far as I’m concerned, there can never be too many options! When I came across this idea in an old family church cookbook, I couldn’t wait to try it out. A little tweaking and it was perfect!

What I love most about this Tropical Oatmeal Yogurt is that it lasts in the fridge for about 3-4 days, so it’s perfect to have on hand and just dish out for everyone. It’s as easy as pouring a bowl of cold cereal. But it is so much healthier! Plus, I normally don’t enjoy oatmeal like the rest of the family does, but this is one bowl of oatmeal I can actually sit down and eat happily.

Tropical Oatmeal Yogurt

1 32 oz. container plain yogurt
2 c. oats, old-fashioned or quick cooking
1 20 oz. can pineapple tidbits or chunks
3 T. honey
1 1/2 t. vanilla
1/4 c. shredded coconut
1/4 c. chopped pecans

1. Pour all ingredients into a large bowl and stir until completely combined. Store, covered, in the refrigerator for up to 3-4 days. To serve, scoop into a bowl and garnish with fresh fruit of choice. Or, layer with fresh fruit in parfait glasses.

We love this as is, but I think you could definitely play around with the method to suit your tastes. Don’t like coconut or pecans? Just leave them out! Add some brown sugar. Toast the oats before combining all the ingredients. So many options!

This post is being linked to:

Tempt My Tummy Tuesday at Blessed With Grace

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