Grilled Veggie Salad (with Couscous)

Chef’s Notes: I would first like to thank the people who send me recipes to try (and manipulate)! This one was sent by way of Holly Wesson, a mother and member of the most beautiful branch of the Hunt Clan. We missed you at the reunion this year!

Plan of Attack:

1. Couscous

2. Grill

3. Combine

Ingredients for 2:

2/3 C couscous

Cooking spray

1 red bell pepper, seeded and cut into large strips

1 zucchini, cut lengthwise

½ yellow onion, sliced into ¼” rings

1 Tbsp olive oil

1 Tbsp red wine vinegar

¼ tsp Italian seasoning

Salt and pepper to taste

½ C grape tomatoes, halved

1 C cannellini beans, rinsed and drained

¼ C crumbled feta cheese

Instructions:

1. Cook couscous according to package directions
2. Heat grill pan to medium-high heat and spray with cooking spray
3. Grill the bell pepper, zucchini and onion in batches until all our nicely charred (about 10-15 minutes)
4. Once veggies are grilled dice them into forkable pieces and place in a large bowl along with the cooked couscous, olive oil, vinegar, Italian seasoning, salt & pepper, tomatoes, cannellini beans; toss to combine
5. Divide between two plates and top with feta cheese
6. Enjoy!

Food for Life,

the SupperSmiths, forging one meal at a time

Zucchini Pancakes & Work-a-versary

Adapted from Ina Garten

Shared with me by my Aunt Norma (<--second on the left)!

Chef’s Notes: It is a rare fact, but I do have a secret crush on the Barefoot Contessa. We essentially have the same ideology; make good, real food. Although, we did have a disagreement one day when she was making a ridiculously indulgent carrot cake, while shredding the carrots she said, “this is a great way to get your kids to eat carrots!” Really? Because if you shredded up old tires and smothered them in cream cheese frosting I think I’d eat that too. Not to mention that carrots are probably the least offense veggie out there! Either way, we laughed off the difference and continued on!

Plan of Attack:

1. Shred zucchini

2. Mix

3. Cook

Ingredients for 2-3:

2 medium zucchinis, shredded

2 Tbsp yellow onion, grated or finely chopped

2 eggs, slightly beaten

6 Tbsp chickpea flour

1 tsp baking powder

Salt and pepper to taste

1 Tbsp unsalted butter

Greek Yogurt, option

Instructions:

1. In a bowl slightly beat your eggs, then add shredded zucchini and onion
2. To the same bowl mix in chickpea flour, baking powder, salt and pepper
3. Melt ½ of the butter in a skillet or cast iron(the best) pan to medium-high heat
4. Drop ½ C of the zucchini mixture at a time into the pan; cook 2 minutes on each side.
5. After the first batch, I added the 2nd ½ of the butter to the pan and repeated with the last of the mixture.
6. Enjoy with a dollop of greek yogurt!

Also, I think it should be noted that on this date 4 Years ago I joined the working world. Due to the complexity and anonymity of my job I can't really go into too much.

In the past four years I've learned (and am still learning) a LOT, became a notary, testified in court, been in a civil suit and can truly say I thorough enjoy what I do.

This was the first document I notarized, who else gets excited about that? (and don't worry I didn't wear my Margaritaville sweatshirt in the actual process)

Food for Life,

the SupperSmiths, forging one meal at a time

Beans & Greens over Toasted Baguette

Adapted from Clean Eating

Chef’s Notes: We are slowing recovering from the wedding weekend madness. It was beautiful, emotional and EXHAUSTING, but definitely worthwhile. Now we’re looking at about 2 months worth of editing! For the first time in my life I now understand why at Cracker Barrel (where I had a 1 year career), they have you take out pepper sauce with greens. Those older people really know their vegetation.

Plan of Attack:

1. Soak/ cook Beans

2. Saute

3. Toast

Ingredients for 2:

½ C dried beans

2 C water

4 oz baguette (about 6-7 inches long)cut in half lengthwise, then halved again

½ Tbsp olive oil

2 Tbsp anchove-paste

2 garlic cloves, minced

1 bunch kale, washed

2 Tbsp raisins

¼ C chopped black olives, drained

1 Tbsp pine nuts, toasted

¼ C grated pecorino romano cheese

Salt to taste

Pickled pepperoncini juice to taste

Instructions:

1. Soak dried beans in water overnight. The next morning drain beans and place into slow cooker along with 2 C water and salt; Cook on low for 6-8 hours, drain and set aside.
2. Heat broiler to HI
3. Toast pine nuts over medium-high heat; remove and set aside
4. Heat olive oil in large skillet to medium heat.
5. Add garlic & anchovy paste, stirring until fragrant (about 1 minute)
6. Add 1 C water, beans, raisins, nuts, salt and olives
7. Then tear the kale into pieces, leaving out the stems, and cook until water evaporates and kale becomes tender; about 5-6 minutes.
8. While kale mixture cooks, toast the cut baguette under the broiler until it is toasted.
9. Place ¼ of the toasted baguette on a plate and top with ½ of the beans & greens mixture
10. Top with grated cheese & pickled pepperoncini juice
11. Enjoy with other ¼ of toasted baguette!

Food for Life,

the SupperSmiths, forging one meal at a time

Grilled Veggie Gazpacho

Adapted from Cooking Light

Chef’s Notes: The only reason I get an occasional craving for Mexican Food restaurants is for two reasons: chips & salsa. This summertime soup is kind of like eating a brimming bowl of salsa. This was not a problem for me! Thank goodness for our recent grill-pan purchase, seeing as it would have been miserable grilling outside tonight. AND we would have probably lost the tomatoes through the grate.

Plan of Attack:

1. Grill baguette

2. Blister peppers

3. Grill onion/tomatoes

4. Blend

Ingredients for 2:

1/8 C olive oil, divided

1 oz baguette, thinly sliced

1 ½ large red tomatoes, cored and cut in half crosswise

½ onion, sliced ¼” thick

1 red bell pepper

1 jalapeno pepper

1/3 C water

2 garlic cloves, roughly chopped

Large pinch of salt

Black pepper to taste

Toppings-

Fresh cilantro

Sliced cucumber

Green onion

Instructions:

1. Heat grill-pan (or grill) to medium-high heat
2. Sprinkle both sides of baguette with olive oil, grill for 1-2 minutes on each side; set aside
3. Grill whole peppers for about 10-12 minutes, turning occasionally to blacken on all sides; remove from grill, place in paper bag, fold down top and allow to sit for 10-15 minutes (while you grill onion/tomato).
4. Brush onion with olive oil and grill for 10 minutes, turning once.
5. While onions grill, into a blender add toasted baguette, garlic, salt, pepper & water
6. Add onions once grilled to blender then brush cut sides of tomatoes with olive oil and grill cut-side-down for 10 minutes.
7. While tomatoes grill, remove peppers from paper bag and peel off their outer skins. Remove the seeds, roughly chop and add to blender.
8. Once tomatoes are grilled, add to the blender a few at a time and blend until smooth.
9. Top with cilantro, cucumber & green onion
10. Enjoy!

Food for Life,

the SupperSmiths, forging one meal at a time

Meatless Monday- Grilled Veggie Sandwich

Chef’s Notes: Back in the day before the blog, and I was just emailing recipes, this recipe was one of our favorites. I think I was just so surprised that something so simple could be so delicious. It’s no wonder that fast food has little flavor but salty to us now. When you have friends like garlic, basil and grill-marks on your side; none can taste as good!

Plan of Attack:

1. Prep veggies/mayo

2. Grill

3. Assemble

Ingredients for 2-3:

½ loaf focaccia bread (sadly I haven’t tried my hand at making this one yet, but I do have a recipe waiting)

1 ½ tbsp olive oil mayo

1 garlic clove, minced

2 leaves fresh basil, chopped

1 yellow squash, sliced lengthwise

1 red bell pepper, seeded and cut into large hunks

Handful red onion, thinly sliced

½ Tbsp olive oil

Side of Cole Slaw

Instructions:

1. Preheat broiler to high
2. Heat olive oil in a skillet and a sprayed grill-pan* to medium-high heat
3. Add the onions to the hot olive oil in the skillet and sauté 10 minutes, lowering the heat if needed to keep from burning
4. Add the squash and red bell pepper to the grill pan and sprinkle with salt and pepper and grill for 10-15 minutes, turning occasionally
5. While veggie cook; combine mayo, garlic and basil in a small bowl
6. Broil sliced focaccia for 1-2 minutes on each side, then smear both sides with mayo mixture and layer with grilled veggies
7. Enjoy!

*All veggies can be grilled on an outside grill, just toss in olive oil, salt and pepper before-hand*

Food for Life,

the SupperSmiths, forging one meal at a time

Marinara

Fresh from the garden!

Chef’s Notes: Especially with the tomatoes being in season, there is no excuse to buy jarred sauce. This took me 40 minutes to make, start to finish; really. Nothing can quite adequately describe the awe you’ll feel when you start with a pile of fresh tomatoes and turn it into homemade marinara! Also, never hurts to can a jar or two for later! Don’t be alarmed by the size of the recipe, it’s so long because I take you through step by step what do to.

Plan of Attack:

1. Peel tomatoes

2. Saute onions

3. Blend

4. Simmer for 30 minutes

Ingredients for 2 Cups marinara (enough for one pasta dinner for 2 + enough for a pizza later):

1 pound roma tomatoes, washed

1 Tbsp tomato paste

2 Tbsp parsley (fresh or tubed)

3 cloves garlic, minced

½ tsp dried oregano

½ tsp salt

¼ tsp black pepper

½ Tbsp olive oil

½ yellow onion, diced

¼ C white wine

Instructions:

1. Bring a pot ½ filled with water to a boil. While water is heating, cut an X about an ½”-1” wide on the BOTTOM (non-stem end) of your tomatoes. Also a good time to cut up your onion and garlic; set aside
2. Have a bowl ready on the side, drop the tomatoes into the boiling water for about 1 minute until you can see the skins start to separate from the fruit.
3. Remove tomatoes from the water into the readied bowl; allow to cool for a minute
4. Dump the water from the pot and put right back onto the heat along with the olive oil to heat at medium-high heat.
5. Add onions and garlic to the pot and sauté 3-4 minutes (while you peel and chop the tomatoes)
6. To peel tomatoes, just pull towards the stem end and they should just peel right off; discard skin and roughly chop tomatoes. Add to the pot along with the onions.
7. Next add the tomato paste, parsley, salt, pepper, oregano and white wine; turn the heat down to medium-low and simmer for 5 minutes.
8. Pour mixture into a blender (saving ½ C back if you want a chunkier sauce), and blend until smooth
9. Pour all back into the pot and simmer for 20-25 minutes on low heat until it reaches your desired consistency.
10. Enjoy!

Black Bean Bonanza

SmithCale and I love, among many things, an affinity for beans. All beans and legumes. Well, I do like lentils far more than he does, but no one really likes THAT much fiber except the clinically insane.

Monday was a tribute to what everyone seemed to be talking about at the reunion:

the Black Bean Burger

Today was another oldie: Cajun Beans'n Rice. Except I did make a few changes. First, I cooked by 1/3 C dried black beans and 1/2 C Texmati rice in the crockpot, and then proceeded as normal.

I changed today's menu for one reason...Cornbread. You may proceed to make and enjoy.

Jalapeno Skillet Cornbread

Plan of Attack:

1. Mix Dry Ingredients

2. Mix Wet Ingredients

3. Combine and Bake

Ingredients for 8-10 servings (1 skillet worth):

Dry Ingredients-

1 C yellow cornmeal

¾ C all-purpose flour

1 C frozen corn kernals

½ tsp baking soda

¼ C granulated sugar

½ tsp salt

1 medium/large jalapeno, chopped

Wet Ingredients-

1 C greek yogurt

2 medium eggs

¼ C unsalted butter, melted

¼ C milk

1.5 oz shredded baby gouda

Instructions:

1. Preheat oven to 400 degrees
2. Combine dry ingredients in a large mixing bowl
3. Whisk together wet ingredients in another bowl
4. Add wet ingredients to the dry ingredient bowl and stir until just combined
5. Pour batter into a greased 10” cast-iron skillet
6. Bake 25-30 minutes
7. Enjoy!

Meatless Monday- Poblano “Unstuffed” Peppers

Chef’s Notes: SmithCale and I agreed that this was a perfect summer meal. It wasn’t too hot or chilled, but a delightful warm. We had to buy these peppers because our poblano plant decided to be a late bloomer, but great news: that plant has finally produced widdle peppers! Keep reading til the end to learn about SmithCale's swimsuit woes.

Plan of Attack:

1. Boil

2. Grill

3. Combine & “Stuff”

Ingredients for 2:

2 poblano peppers, tops removed and seeded

1 tsp olive oil

2 garlic cloves, minced

½ C pearl couscous

1 small yellow squash, sliced

½ C cooked red beans (about 1/3 C dried beans)

¼ C feta cheese

1/8 C sun-dried tomatoes, diced

4-5 leaves fresh basil, chopped

1 Tbsp white wine vinegar

Salt and pepper to taste

Instructions:

1. Preheat grill pan to medium-high heat
2. Then heat olive oil in a skillet to medium-high heat, add garlic & couscous and lightly toast for about 2-3 minutes
3. Add 1 C water to the couscous mixture, cover, reduce heat to low and simmer for 8-10 minutes or until couscous is done.
4. While couscous simmers: grill the poblanos and yellow squash for about 10 minutes turning occasionally until nicely charred.
5. Remove squash, dice and place in a bowl
6. To the squash bowl add cooked couscous mixture, beans, tomatoes, feta, basil, vinegar, salt and pepper
7. Split the poblano in half leaving the end intact and fill with ½ of the squash/couscous mixture; Repeat.
8. Enjoy!

*NEWS FLASH*

SELF-CONSCIENCIOUSNESS ISN'T JUST FOR LADIES

SmithCale, having started running, has lost about 2 pants sizes since February. It is now swimming season, and when you have to wear a belt JUST to hold up your swimtrunks: it's time for a new pair.

Set Scene: local sporting goods store

He tries on a 30, and this brand's size a little uncomfortable for his taste.

He goes back to the rack while I'm trying on sundresses to get what he thinks is a 32.

I continue to try on dresses (4 to be exact, only keeping one 30% off one).

5 minutes pass.

7:30 minutes pass.

After about 10 minutes, I ask if he's ok in there.

He laments that these feel even tighter.

He spends probably another 5 minutes alone in that quiet stall until he finally emerges, deflated by the loss.

Then he realizes something: he accidentally grabbed a 28.

With his dignity back in place, he grabs the right size, tries it on quickly and finally decides on a pair.

SmithCale now understands the pain of swimsuit shopping.

I avoid that pain by buying a simple $20, unflattering, boob-smashing, one-piece and calling it a day.

Food for Life,

the SupperSmiths, forging one meal at a time

Meatless Monday- Chana Squashala

Chef’s Notes: The only thing I can do is laugh right now. I really should read my own Chef’s Notes, because we found out yet again it is HOT, but what made it gratifying was that we used our own jalapeno from the garden! Since we got in yesterday and the most I could do was the laundry, I had to stop by the store on the way home to grab something from memory to cook. After adapting the first draft, it was still a success!

Plan of Attack:

1. Cook all in ONE pan!

Ingredients for 2:

1 Tbsp olive oil

1 yellow onion, sliced into rings

2 small yellow squash (or 1 large), sliced into rings

¼ tsp garlic powder

¼ tsp ground ginger

1 Tbsp Chana Masala

¼ tsp cumin

¼ tsp turmeric

½ tsp dry mango powder

5.5 oz V8 tomato juice

1 red bell pepper, seeded & julienned

1 jalapeno, chopped (*and seeded if desired*)

½ tsp salt

1 can garbanzo beans, rinsed and drained

½ C jasmine rice, cooked according to package directions

Instructions:

1. Heat olive oil in skillet to medium- high heat. Add and onions and yellow squash; sauté for 5-7 minutes or until browned
2. Add garlic powder, ground ginger; sauté 30 seconds, stirring constantly
3. Add chana masala, tomato, cumin, turmeric, dry mango powder, bell pepper and jalapeno; bring to a simmer and cook 3-4 minutes
4. Finally add the chickpea; cover and simmer a final 10 minutes
5. Serve with rice
6. Enjoy!

Food from Memory,

the SupperSmiths, forging one meal at a time

Wednesday: White Bean & Sage Wraps

Adapted from Cooking Light

Chef’s Notes: Today was much better. Biceps and Back were exercised. Work got done. Garmin was charged up. It was partly cloudy and we got lost in the neighborhood where we run so we ended up running 3.75 miles! I broke the news to SmithCale yesterday at lunch that I had snuck in a second vegetarian dish. But, then told him I thought it’d be ok since we are going to a surprise this weekend where I’m sure they’ll be meat; he agreed, accepted and even enjoyed! When things are wrapped in Naan Bread, can you really go wrong??

Plan of Attack:

1. Preheat oven

2. Brown Onions & Jalapenos

3. Create Bean mixture

4. Cook

Ingredients for 2:

Bean patties-

½ Tbsp olive oil, divided

½ onion,chopped

1 garlic clove, minced

2 small jalapenos (or 1 large)- optional

1/6 C quick cooking oats (1/2 of a 1/3 C)

1/6C slivered almonds

1 Tbsp all-purpose flour

½ tsp dried sage

1 tsp Dijon mustard

¼ tsp salt

1/8 tsp black pepper

1 (19 oz) can cannellini beans, rinsed and drained

1 egg

Toppings-

2 whole wheat Tandoori Naan

Red onion, sliced

Lettuce

Mustard (we actually used jalapeno mustard)

Plain greek yogurt

Instructions:

1. Preheat oven to 400 degrees
2. Heat 1 tsp olive oil in skillet over medium-high heat. Add onion, garlic & jalapeno; sauté 2-3 minutes, stirring occasionally
3. While onion mixture is sautéing, in a blender add beans, oats, flour, almonds, sage, mustard, salt, pepper and egg.
4. Then add the onion mixture and blend until smooth
5. Reheat skillet to medium heat and add 2 tsp olive oil
6. Using a 1/3 C measure, scoop the bean mixture and place into heated pan then flatten with the back of the measuring cup. Repeat until all patties are made (we got about 4-5)
7. Cook for 3 ½-4 minutes on each side
8. Place Naan in oven and heat for 3-4 minutes
9. Spread mustard on the bottom of the Naan top with lettuce, red onion, cooked bean patty and greek yogurt
10. Enjoy!

Food for Life,

the SupperSmiths, forging one meal at a time

Meatless Monday- Expensive Goat Cheese Flatbread

Chef’s Notes: Like any good foodie store, Fresh had free samples. Previously, SmithCale had picked a moderately priced goat cheese, but then ran across a free sample for Goat Cheese marinated in olive oil and Herbs de Provence. He HAD to have it and it HAD to be $13.99 (isn’t it sad I’m such a miser that I remember exactly how much it cost). He was right, as he usually is, and it was delicious. What can I say? He has great taste ;)

Plan of Attack:

1. Saute veggies

2. Assemble & Bake

Ingredients for 2:

2 garlic Tandoori Naan (flatbreads)

2 oz Goat Cheese

1 tsp olive oil with herbs de Provence

1 tsp olive oil

1 ripe tomato, diced

1 small, yellow bell pepper, choppped

1 small, purple bell pepper, chopped

¼ yellow onion, sliced into rings

7-8 fresh basil leaves, cut into ribbons

Salt and pepper to taste

Instructions:

1. Preheat oven to 400 degrees
2. Heat plain olive oil in a skillet to medium-high heat. Add onions and bell peppers, lower heat to medium-low and sauté for 10-15 minutes until nicely browned
3. Spread goat cheese evenly onto the Naan bread and drizzle the olive oil with Herbs de Provence on top
4. Divide basil ribbons, tomatoes and onion/pepper mixture evenly onto both flatbreads
5. Salt and pepper to taste
6. Bake for 12-15 minutes
7. Enjoy!

Food for a Splurge,

the SupperSmiths, forging one meal at a time

Meatless Tuesday- Pinto Bean Burgers

Chef's Notes: To be honest, I made the beans in the crockpot yesterday, but really wanted to have Kale Chips with them. So I coaxed SmithCale into having the Creamy Potato & Ham Soup yesterday (sucker!), by offering him the promise of said chips.

P.S.- I made extra beans for Cinco de Mayo! (and you thought I'd forgotten)

Ingredients:

2 servings Black Bean Burgers (made with Pinto Beans instead)

2 homemade buns

1 recipe Kale Chips

Food for Life,

the SupperSmiths, forging one meal at a time

Meatless Monday- Sloppy Lentil Joes

Adapted from recipe by peasandthankyou.com

Chef’s Notes: I don’t really know why, but a few years ago I decided I really like sloppy joes. Not just regular ones, but the bbq ones. When I found this recipe that used lentils instead of meat, I was intrigued. SmithCale was tentative. Going against my normal calculated judgment, I’m going to even deem this kid friendly. There are not enough words and time to try to convince you that the lentils really aren’t a big player in this dish. If I were blind-folded I would even be tempted to say that they tasted like regular manwichy ones. Be bold! Feed your kids lentils, and restock your toilet paper.

Plan of Attack:

1. Cook lentils

2. Combine in one pan

Ingredients for 3-4:

2 C chicken/veggie broth

½ C water

½ C dried lentils

1 tsp olive oil

1 onion, chopped

2 garlic cloves, minced

½ Tbsp chili powder

1 tsp dried oregano

1 (8 oz) can tomato sauce + enough water to rinse can

1 Tbsp tomato paste

½ Tbsp red wine vinegar

½ Tbsp Worchestershire sauce

1/8 C bbq sauce

Salt & pepper to taste

homemade buns

red onion, sliced

dill pickle, sliced

Instructions:

1. In a large pot combine broth, water and lentils. Bring to a boil, cover and reduce heat; simmer 30 minutes
2. After lentils have cooked about 15 minutes, heat olive oil in a large skillet to medium-high heat
3. Add onions and brown for about 10 minutes
4. Add garlic, chili powder and oregano; sauté 30 seconds
5. Add tomato sauce, tomato paste, vinegar, worchestershire sauce and bbq; simmer until lentils are cooked
6. Add cooked lentils and salt & pepper to taste. Simmer for about 5-10 minutes or until it reaches the consistency you prefer
7. Serve on toasted buns with red onion & pickles
8. Enjoy!

Meatless Monday- Leftover Lentils

Chef’s Notes: I’ll be honest, after last Wednesday I got lazy. Then we went to Houston (some pics coming), then we got back Sunday. The laziness continued. Monday came and we were scraping the bottom of our stocked supplies. For lunch we had pb&j flatbreads with cheezits (lunch of champions for sure). When most would have caved to the fast food nemesis, I literally just used what veggies were left in our fridge to make this up. I guess the best genius is made in slim circumstances.

Plan of Attack:

1. Cook all in one pan

Ingredients for 2-3:

½ C jasmine rice, cooked according to package directions

1 tsp olive oil

½ onion, thinly vertically sliced

1 carrot, chopped

3-4 celery stalks, chopped

2 garlic cloves, minced

¾ C dried lentils

½ tsp cumin

½ tsp garam masala

¼ tsp turmeric

1 C chicken/veggie broth

1 ½ C water

Salt to taste

Instructions:

1. Heat olive oil in large skillet over medium-high heat
2. Add onion, carrot, celery and garlic; sauté 10-15 minutes or until everything is browned and softened
3. Add lentils, cumin, garam masala, turmeric and salt; sauté for 30 seconds, stirring constantly
4. Add broth and water, bring to a boil. Cover and lower temperature to medium-low heat and simmer for 20-25 minutes or until lentils are tender
5. Serve with rice and pita chips
6. Enjoy!

Food for grocery store avoidance,

the SupperSmiths, forging one meal at a time

Meatless Monday- Chana Masala

Chef’s Notes: *Caution* *Danger* *It’s getting hot in here, so take out all your jalapeno seeds* I found this recipe on the back of a box. I ordered Chana Masala thinking it was only a spice mixture, only to find out it was also the name of a chickpea dish. SmithCale and I decided last week that we wanted some legumes in our diet this week, so I went straight to this recipe! It did not disappoint! I LOVE the flavor of it, but like it’s mentioned above, to reduce the heat of the dish (which was plentiful) remove the seeds and leave out the red pepper. Or just have a cooling liquid at the ready. I’m not the government, I won’t tell you what to do!

Plan of Attack:

1. Cook all in ONE pan!

Ingredients for 2:

1 Tbsp olive oil

1 tsp cumin seeds, divided

1 ½” ginger, cut into pieces

3 garlic cloves, roughly chopped

½ yellow onion, halved and sliced

1 Tbsp Chana Masala (Can be ordered for cheap here.)

1 C tomato puree (or 1 C water + 1 Tbsp tomato paste)

¼ tsp red chili powder *optional*

¼ tsp turmeric

½ tsp dry mango powder

1 jalapeno, chopped (*and seeded if desired*)

½ tsp salt

½ C water

½ C dried chickpeas (cooked according to package directions, or can sub 1 can)

½ C jasmine rice, cooked according to package directions

Instructions:

1. Heat olive oil in skillet to medium- high heat. Add ½ tsp cumin seeds and onions; sauté for 5 minutes or until onions are browned
2. While onions and cumin cook, using garlic press to press both the garlic cloves and chopped ginger into the pan. (If you do not own a press, just minced the ingredients very finely)
3. Add chana masala, tomato puree, red chili powder, ½ tsp cumin seeds, turmeric, dry mango powder and jalapeno; bring to a simmer and cook 3-4 minutes
4. Finally add the water and chickpeas and simmer a final 10 minutes
5. Serve with rice
6. Enjoy!

Food for Life,

the SupperSmiths, forging one meal at a time

Meatless Monday: Indian Refried Bean Burgers

This recipe has been a long time in the making. Once we saw the recipe on Spice Goddess, SmithCale bugged me to make them.

First I had to load my pantry. Not going to lie, I had to use a spice pantry in New York to find the spices I needed! (Which by the way, if you live close to me and really would like to try this, just let me know and I can hook you up with enough Chana Masala to last you until the sacred cows come home. Heck, even if you don't live close to me I can MAIL you some!)

Starting with the above recipe the only thing I changed was chilling the burgers for a few minutes then rolling them in panko bread crumbs before cooking.

Indian spices are something we're new to, but we both really liked it!

I won't keep my secret anymore about my potato chips. Same principal as before, but I use the awesome mandolin slicer that Monni gave me for Xmas and slice them fairly thin.

Preheat 450

Toss taters in olive oil, salt & pepper

Place in singler layer on pizza stone (or baking sheet)

Bake 10 minutes, flip, bake another 8-10 minutes

Food for Life,

the SupperSmiths, forging one meal at a time

P.S.- Recognize those buns?? Defrosted like a champ!

Meatless Monday: Onion Tartlet

Adapted from Cooking Light

Personal Note: I think it has become glaringly obvious that SmithCale and I can enjoy an onion. Maybe enjoy is too soft of a word…obsessively devour is probably more accurate. Good thing we both feel that way, so the following oniony breath doesn’t scare either of us away. I have to admit this came together so beautifully that I squealed in the process of making them because they looked so cute! I’m always a little stunned when what I make actually looks similar to the picture.

Plan of Attack:

1. Prep Pie Dough (option to purchase, I’ll look away)

2. Carmelize onions

3. Assemble tarlets

4. Bake

Ingredients for 2 tartlets:

1/4th recipe pie dough (think to yourself half, then half again)

½ Tbsp olive oil

1 yellow onion, sliced

¼ C red onion, sliced

1 Tbsp fresh thyme, finely chopped

Salt and pepper to taste

1 Tbsp water

1/8 C feta cheese

1/8 C jarlsberg swiss cheese (or any swiss of your choosing), shredded

1 egg, lightly beaten

Instructions:

1. Either the night before or the morning of, prepare the pie dough and allow to rest for at least 1 hour.
2. Preheat oven to 425 degrees
3. Heat olive oil in a skillet over medium-high heat
4. Add onions, fresh thyme, salt and pepper; sauté 10 minutes stirring occasionally
5. Add water and sauté an additional 10 minutes until nicely browned
6. While onions cook for the final 10 minutes, split your dough into equal portions and roll into 6-8 inch circles and transport on to baking sheet
7. Sprinkle feta on the dough, leaving ½” space all around
8. Split the onion mixture between the two dough circles, and top with swiss cheese
9. Then fold the edges over and brush with beaten egg
10. Bake 25 minutes
11. Enjoy!

Listen closely ladies, having trouble getting your man to mow the lawn? This meal moved SmithCale so much, he immediately jumped up from the dinner table and promptly went to mow the lawn. No joke. See?

Also, had to share that I was enjoying Harry Potter on ABCFamily this weekend, and I saw SmithCale running around like a madman. I dare not ask what he was doing, because I knew he had gone into his nervous cleaning rampage. Don't let the word fool you, he wasn't mad, but about 1-2 times a year something sets him off and he just goes through the house cleaning out and putting up odds and ends that always get left out. I just did what any woman would do, sat back and enjoyed the moment, and my Harry Potter.

I mean, look at him go!

Food for Male Domination!

the SupperSmiths, forging one meal at a time

Meatless Monday: Moussaka

Need to catch up on post? Please avert your eyes to the right ----------------->

Courtesy of Cooking Light

Personal Note: Have you ever seen My Big Fat Greek Wedding?? Please please please tell me you have. Remember at the begging where she was reminiscing about her childhood and how the pretty blonde girls would have their white bread sandwiches and she had to bring moussaka for lunch? Those mocking, pretty blonde girls didn’t know what they were missing (as many kids don’t know what their picky tastebuds are missing)! Moussaka is awesome! It’s tomatoey, bulgury, roasted eggplanty, spicy goodness topped with a cheesey/eggy layer. Beat that white bread with your nutritionally-void self!

Plan of Attack:

1. Roast eggplant

2. Cook bulgar layer

3. Create top layer

4. Combine together and bake

Ingredients for 4:

1 ½ Eggplant, sliced ¼”

2 Tbsp olive oil

Cooking Spray

Bulgar layer-

1 yellow onion, diced

3-4 garlic cloves, minced

½ C uncooked bulgar (found on the grain/baking aisle, could sub 4 servings cooked rice)

¼ tsp ground allspice

¼ tsp ground cinnamon

1/8 tsp ground cloves

2 C veggie broth

2 tsp chopped fresh oregano

1 (14.5oz) can No-Salt-Added diced tomatoes, undrained

Salt to taste

Top Layer-

1 Tbsp unsalted butter

2 Tbsp all-purpose flour

1 C milk

2 Tbsp grated Romano Cheese

½ tsp salt

1 egg

Instructions:

1. Preheat broiler to Hi
2. Sprinkle eggplant with olive oil and place on a foil-lined baking sheet sprayed with cooking spray. Broil 6-7 minutes on each side until browned; set aside
3. Preheat oven to 350 degrees
4. Heat olive oil in a large skillet over medium-high heat. Add onion and sauté 8 minutes
5. Add bulgar and brown for 3 minutes
6. Add allspice, cinnamon and cloves; cook 1 minute, stirring constantly
7. Add veggie broth, tomatoes and oregano, bring to a boil, reduce heat and simmer 20 minutes
8. While bulgar mixture thickens, melt butter in another skillet over medium heat
9. Whisk in flour, 1 Tbsp at a time, until well incorporated
10. ¼ C at a time, add in milk, whisking after each addition to remove lumps
11. Bring to a boil, reduce heat to medium-low and simmer 5 minutes to thicken
12. Stir in romano cheese and salt, whisk until smooth. Remove from heat and allow to set for 5 minutes to cool, then whisk in egg until smooth again; set aside
13. Arrange ½ of eggplant slices on the bottom of a 8x8 baking dish sprayed with cooking spray. Top with all of bulgar mixture and evenly smooth the top. Top with remaining eggplant slices and then finally top evenly with creamy egg mixture
14. Bake for 40 minutes, remove from oven and increase temperature to 475 degrees. Return to oven for 4 minutes to brown the top.
15. Remove from oven and allow to set for 10 minutes
16. Enjoy!

P.S.- It was REALLY good cold for lunch the next day!

Nutritional Info per serving:

343 calories

13.1g total fat (4.2g saturated)

11.4g protein

47.8g carbohydrates

13.4g fiber

583mg cholesterol

Food for Life,

the SupperSmiths, forging one meal at at time

Friday- White Pizza

Adapted from Cooking Light

Chef’s Notes : By now can you tell I just got a Cooking Light magazine to be inspired by recently? I just love them, easy way to eat real food without all the fat-laden guilt. I thought Quesadillas were a great way to ring in the weekend, but dear friends, I was wrong. Everyone knows that homemade pizza is truly the best way to welcome a weekend!

Plan of Attack:

1. Make pizza dough

2. Pre-Bake pizza crust

3. Decorate & Bake

Ingredients for 1 Pizza:

1 recipe for homemade pizza dough + ½ tsp Italian seasoning + ½ tsp dried oregano

1.5 Tbsp pesto

¼ C fresh mozzarella

¼ C part-skim ricotta cheese

1 tomato, thinly sliced

½ leek, thinly sliced

Couple squirts of Squeezy Basil

Instructions:

1. Preheat oven to 425 degrees
2. Pre-bake crust for 5 minutes
3. Spread pesto onto crust. Top with mozzarella then with a teaspoon dollop the ricotta cheese onto the crust
4. Sprinkle with leek and top with tomato slices. In the middle of each tomato (or wherever else you feel is necessary) apply squirts of squeezy basil
5. Bake for 20-25 minutes
6. Enjoy!

Food for Life,

the SupperSmiths, forging one meal at a time

Meatless Wednesday- Black Bean Burrito Bake

Adapted from Cooking Light

Chef’s Notes : I’m also kind of scared to make any kind of Black Bean anything since the Pinto Bean Pie incident. Luckily I was right in picking this recipe because it was AWESOME, even SmithCale agreed, and he’s one picky customer. The secret was in the adobo sauce, use liberally and often.

Plan of Attack:

1. Prep filling

2. Make burritos

3. Bake for 20 minutes

Ingredients for 2.5:

3 whole wheat tortillas

1 chile in adobo sauce

3 Tbsp adobo sauce

¼ C reduced-fat sour cream

½ can black beans, rinsed and drained

½ C thawed (previously frozen) corn

Cooking spray

¼ C shredded cheddar cheese

Instructions:

1. Preheat oven to 350 degrees
2. In a bowl combine sour cream, chopped chile and adobo sauce; allow to set for 8-10 minutes
3. Add black beans to the bowl and mash with a fork until about 1/3 of the beans are smashed
4. Finally add the corn and mix well
5. Spoon 1/3 of the mixture into the middle of a tortilla, roll and place in a sprayed 8x8 baking dish seam side down. Repeat until all burritos have been made
6. Sprinkle with cheese, cover and bake for 20 minutes
7. Enjoy! (maybe with a little salsa?)