Friday, November 30, 2012

Baked Brie Bites

Happy 150th Post!! Since I started this blog out of my college kitchen in February 2012 a lot of things have changed. Instead of posting three times a month, there's a post every day, I've brought Becky on as a guest blogger and I'm not just cooking out of a tiny college kitchen anymore. And Vegetarian & Cooking! has 3,000+ views. Thank you for the support and please keep checking back daily for more recipes.

See the 100th Blog Post.

You can find the original post here.  

-mini phyllo tarts
-brie, 1 cube per bite
-brown sugar, 1/2 tsp per bite
-chopped pecans, 1/2 tsp per bite
-honey, a drizzle per bite

Place a cube of brie in the center of each phyllo cup.
Top with brown sugar.
Top with pecans.
Drizzle with honey.
Bake at 350 for 20 minutes.
Ready to go.
Finished bites.
There are a perfect holiday appetizer, the kind of food that you can eat all in one bite. The brie pairs well with the sweetness of the brown sugar and honey. Add this to your recipe list!

Thursday, November 29, 2012

Chocolate Coca Cola Cake

According to the original post this cake is a Southern tradition. It's really easy to make and you probably have all of the ingredients in your kitchen.


-2 cups flour
-2 cups sugar
-1/2 tsp salt
-1 tsp baking soda
-1/2 tsp cinnamon

in a saucepan over medium high heat stir this up good until it boils:
-1 cup butter
-1/4 cup unsweetened cocoa powder
-1 cup coca-cola 
-1/2 cup buttermilk

Then add:
-2 eggs
-1 tsp vanilla extract

Sauce pan ingredients.
Everything mixed together.

Pour into a greased 9x13 pan. Bake at 350 for 30 minutes (do not over bake!).

The other post called for a glaze that involved four cups of powder sugar...I had too sweet flashbacks of the chess squares. So for the glaze I mixed together a little powdered sugar and a little Coca Cola. I'm not sure what I expected this cake to taste like, but it tastes like German chocolate cake. Something about the baking process brought out a coconut flavor from the Coca Cola. It was really good, but just be prepared for that flavor because we weren't ready for it.

Wednesday, November 28, 2012

Lasagna Soup

This is a great recipe because it combines two great things. I had never heard of this before and wanted to try it. I based the recipe from this one.

Other Soup Wednesday Posts:
Week 6
Week 5
Week 4
Week 3
Week 2
Week 1

-1/4 cup celery
-2 cloves garlic
-1 tsp olive oil
-1 can (15 oz) vegetable broth
-15 oz tomato sauce
-crushed red pepper
-2 lasagna noodles, broken
-3 Tbsp parmesan cheese
-1/4 cup shredded mozzarella 

Heat the celery and garlic in oil for about 5 minutes.
(You could also use bell peppers or onions here)
Add broth, tomato sauce, salt, and red pepper.
Bring to a boil and simmer for 20 minutes.
Add the noodles and cook for another 12 minutes.
Remove from heat and add basil and cheese.

I thought this was really good. It tasted a lot like lasagna, it was a good recipe for a cold day.

Tuesday, November 27, 2012

Mini Vegetarian Sheppard's Pies

I've been wanting to try this recipe for a long time because the pictures are just so striking, but I was a little hesitant because I wasn't sure how I would like all of the ingredients.

You can find the original post here

- 2 1/2 cups baby purple potatoes
- 2 Tbs. butter
- 1/4 – 1/3 cup milk
- 1 cup green lentils
- 2 Tbs. extra-virgin olive oil
- 2 carrots, finely chopped
- 4 oz (half an 8 oz package) baby bell mushrooms, finely chopped
- 4 cups baby kale
- 1/2 cup frozen peas, thawed
- 1/3 cup (or more) ketchup
- 1/4 cup worcestershire sauce (not vegetarian, I used soy sauce in mine, Becky put worcestershire in hers)
- 1 Tbs. Herbs de Provence
- coarse salt and freshly ground pepper

Of course we couldn't find all of the ingredients that we wanted, we used purple sweet potatoes, red lentils and left out the kale and mushrooms. Instead we substituted broccoli. This recipe makes 6 pies, we cut it in half to make 3.

You must also be a good multi-tasker.

Peel and slice your purple potatoes.
Boil for 20 minutes.
Also cook the lentils for 20 minutes.
Lightly heat the vegetables in a skillet.
When the lentils are finished, add them to the vegetables.
Stir in ketchup and soy/Worcestershire sauce. 
Mash the potatoes with milk and butter.
A the vegetables to the ramekins. 
Top with the mashed potatoes. Bake for 10 minutes at 400.

It's not that these were bad...I think our substitutions made it bad. I don't like sweet potatoes unless they're mixed with something even sweeter (like maple mayo), mashed potatoes would have been better. This was my first experience with lentils and I'm not partial to peas....I would have liked the filling better if it had more vegetables that I liked. 

Monday, November 26, 2012

Asparagus Cigars

I first had this recipe as an appetizer at a wedding I attended in late October. The waitress during cocktail hour called them asparagus cigars and they were divine. I saw them again on this blog and created a recipe for them.

Please excuse my pictures! I needed to use my boyfriend's roommate's camera for this blog because mine was at home and J's camera had no batteries. To me, taking pictures with an unfamiliar camera is high on my list of dislikes.

-Cream Cheese
-1 package of crescent rolls

Roll the crescent rolls flat, I made 2-3 asparagus cigars from each crescent roll.

Spread with cream cheese and roll up the dough around the asparagus.

Sprinkle with paprika.

Bake at 375 for 11-13 minutes. 

These asparagus cigars were just as good as they were at the wedding! This is a great party appetizer and could also be used to make vegetables more fun for kids. Despite the fact that there was cream cheese in this recipe, these were a hit with J. also. 

Sunday, November 25, 2012

Chocolate Pudding Pie

Last night was the Thanksgiving Dinner party at J.'s. It was a great time with a lot of fun people and delicious food. Here's the easy dessert recipe that I made for last night's party.

-Graham Cracker Crust
-2 packages of chocolate cook and serve pudding
-Whipped Cream

Bake the graham cracker crust for 5 minutes at 350.

Heat milk according to the pudding directions. Mine was 3 1/2 cups of milk for two packages of pudding.

Stirring the pudding constantly bring it to a boil.

Remove from the heat once the mixture is boiling. Let sit five minutes, stir.

Pour into the graham cracker crust.

Cover with plastic wrap (make sure the wrap is touching the pudding or it will get a film on top).

Refrigerate for several hours until the pudding is set.

Ready to eat.
Serve with whipped cream.

I'm not big on pumpkin or apple pie so this pie is the perfect holiday pie for me because it's a flavor that everyone likes and it's so easy to make. Make this first, then you can do so many other things while it refrigerates.

Saturday, November 24, 2012

Mac & Cheese Stuffed Peppers

3,000 views!! I'm so excited. I love blogging recipes, thanks for making my hobby possible, I really need something to distract me from the stress of law school sometime! Soup Wednesday is going to continue through February. I hope you enjoyed a Turkeyless Thanksgiving, a Christmas version is coming out in December! 

I made my stuffed pepper recipe a few weeks ago and thought that it might be cool to make peppers stuffed with mac and cheese. I even got J. on board because he loves mac and cheese (even if he's unsure of the peppers).

I had some left over tomato soup so I mixed some Tomato Soup Mac & Cheese to go with the stuffed peppers, that's why the pictures show two types of mac and cheese.

-Green peppers (as many as you need, we both ate one half)

Mac & Cheese
-12 oz uncooked pasta, elbow macaroni or other small shape (about 3 cups) 

-1/8 tsp table salt, for pasta cooking water 
-2 cup(s) fat-free skim milk 
-1/4 cup(s) all-purpose flour 
-3/4 tsp table salt 
-3/4 tsp onion powder 
-1 cup(s) low-fat shredded Cheddar cheese, sharp-variety 
-1/8 tsp hot pepper sauce, or more to taste

I used the mac & cheese recipe that I usually use when I make homemade mac and cheese. You can find the instructions here (or use any recipe you choose).
Steam the peppers in a pan of boiling water covered with foil.
Make your mac and cheese. 
Stuff the peppers with the mac and cheese and place in an 8x8 pan.
I then surrounded mine with tomato soup mac and cheese.
Top with extra cheese and breadcrumbs, bake for 10 minutes at 350.
Scoop out the peppers and a serving of extra mac and cheese.
You're ready for dinner!
This recipe was so good that even J. cleaned his plate (yes, he actually ate the pepper). We both enjoyed seconds of the mac and cheese also, next time I think I'll make two whole peppers and stuff them to use all of the pasta. The stuffed pepper was good and cheese, but I think it would have been better flavor if I had filled the pepper with the tomato soup mac and cheese instead of the regular mac and cheese.

Friday, November 23, 2012

Thanksgiving Leftovers Sliders

Happy Black Friday! I hope the shopping lines weren't too crazy this morning, I'm not one to get involved in the madness, but I did hit up the online Black Friday sale for my sorority and got a doughnut pan from Amazon with my brother's free shipping.

I hope everyone had a great Thanksgiving! It was nice to spend the day with family that I haven't seen in a while and although I didn't get to see J. it's okay. J. and his roommates are hosting an after Thanksgiving dinner at their house on Saturday so I'll have one more Thanksgiving recipe for you tomorrow and we get to have our own mini-Thanksgiving celebration with friends. The recipe I have planned for Saturday is super versatile.

Here's an easy recipe for those Thanksgiving leftovers that are crowding up your fridge. It's also easily adaptable for whatever kind of food you have. You can find the blog which inspired me here.

-Cranberry sauce (here's the recipe I used to whip some together)

Add your toppings.

Yum! A nice and easy way to use up those leftovers.

Thursday, November 22, 2012

A Turkeyless Thanksgiving -- Orange Cranberry Loaf

Happy Thanksgiving!! I hope that everyone spends that day enjoying everything that they're thankful for, I'll be spending the day with my family and hopefully with J. a little later tonight.

Here's the final post in the "Turkeyless Thanksgiving", what some would argue is the best part of the meal. This orange cranberry loaf isn't your typical dessert although it's a little sweet, it's pretty tart. This pairs really well with the appetizer, drink and side dish. The sweetness of the loaf pairs nicely with the pumpkin puree in the main dish.

A Turkeyless Thanksgiving:

Appetizer: Roasted Grape and Blue Cheese Bites
Main Dish: Pumpkin Sage Pasta
Cocktail: Skinny Vanilla Cranberry
Side Dish: Cranberry Sauce
Dessert: Orange Cranberry Loaf


-2 3/4 Cup of all-purpose
-2 Teaspoon of baking powder
-1/4 Teaspoon of baking soda
-1/2 Teaspoon of salt
-1 3/4 Cup of white sugar
-1/2 Cup of butter, melted
-1 Cup of mandarin orange segments, drained (or navel oranges)
-2 Cup of fresh cranberries
-2 large eggs
-3/4 Cup of milk
-3/4 Cup of sour cream
-1 Teaspoon of vanilla extract

This recipe makes 2 loaves! I cut it in half to make one loaf.

Mix flour, baking powder, baking soda, salt, sugar.
Stir in melted butter until the mix is crumbly. 
Fold in the cranberries and oranges.
In a separate bowl mix together eggs, milk, sour cream and vanilla extract.

Mix the egg mixture into the dough.
Mix carefully. 
Pour into a greased loaf pan.