Spinach Pies

  

This is my first attempt at making spinach pies. That top one on the left was my first attempt. Whoops. 

Notes for the next time I make them: make smaller balls of dough. Make sure you oil them when they rise. Roll them out thinner. Use more lemon juice. And my husband requested an addition to the recipe: garlic. 

Also these take all day to make… Especially if you make them on Holy Friday and you go to all the services. I finished one tray of them right before we left for the Lamentations service and I put he rest in the refrigerator to bake off when I got home at 10. I spent pretty much the whole day on my feet. I am feeling it now. 

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Spaghetti with Mushrooms and Zucchini

I made spaghetti tonight. It’s kind of impressive that I don’t think I’ve made any spaghetti until now in the Great Fast. I think I’ve been doing pretty good with variety of foods.

I used whole wheat spaghetti noodles, and I made my own sauce. I had some that I had canned from last years tomatoes, and some canned tomatoes in water. I used some of my homemade spaghetti sauce and drained some of the tomatoes. First I sauteed some mushrooms, added some salt and garlic. I added the drained tomatoes to get them to break down faster. It got boiling pretty fast. I added some dried oregano and basil. I added some spaghetti sauce in hopes of making it thicker, then I remembered I had some tomato paste in the refrigerator, so I used some of that. I added some chopped fresh parsley and about a tablespoon of nutritional yeast. I think it turned out really well for having had no specific recipe I was working from.

The zucchini rounds, I wanted to be more like chips, but it didn’t turn out that way. I had the oven at 450* F. I used a mandolin to slice them evenly the smallest thickness available. I used some cooking spray on the cookie sheet and laid out the slices, sprinkled them with salt (and at this point I would usually grate some parmesan cheese over the top, but not during the Fast), sprayed them with cooking spray on the top and stuck them in the oven. I had two sheets, I wasn’t being very attentive and the bottom one burned. Oops.

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In addition to this we had a salad and cantaloupe. You know we have to get our fruits and more veggies! 😀

Mushroom and Artichoke Risotto

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It was the first time I made risotto. I’d been watching lots of shows that make it, and I’d say it was a good experience. My arm got really tired from all the stirring. Not to mention I had a baby in the baby carrier on my front during the whole thing, so I wouldn’t do that again. It was delicious. My one year old ate it and seconds.

Stir-Fry Teriyaki Vegetables with Noodles

noodles

noodles

stir fry teriyaki vegetables

stir fry teriyaki vegetables

I made the noodles and Vegetables separately so if my daughters decided they didn’t like the teriyaki sauce they could at least eat the noodles.

stir fry

stir fry

I cut up some broccoli and cauliflower. Started those on med-high heat with some canola oil with some salt. I tossed in the remainder of the cole slaw mix that I had for something else last week, and a bag of sugar snap peas which I got on manager’s special from Kroger. When the vegetables were done, I put in my teriyaki mixture.

cooking buddy

cooking buddy

Here’s my cooking buddy…. also known as the girl who would cry every time I set her down to do something… you’ve got to have one of those.

show mein noodles

Chow mein noodles

These noodles have 42 grams of carbohydrates. Eat sparingly. 🙂 I usually cook buckwheat soba noodles, but I couldn’t find them at the store, so I bought these instead.

stir fry ingredients

stir fry ingredients

 

I’m trying to figure out how to put  all the pictures in one line, so I’ll figure it out somehow. Sorry this post looks stupid.

Hot Salsa Pinto Beans and Rice

 

ImageThis was a winner tonight! It is a dish from One-dish Vegan by Robin Robertson.

1 T olive oil

1 large yellow onion, chopped

1 rib celery, chopped (I used all the leafy tops and innards)

1 large green bell pepper, seeded and chopped (I omitted this)

2 large garlic cloves, minced

1 or 2 jalopeno chiles, seeded and minced (I only used 3/4 of one)

2 T tomato paste

1/2 t ground cmin

1/4 t dried oregano

1/2 t salt

1/4 t cayenne pepper

1 (28 oz) can diced tomatoes, drained (I used half a quart jar of my home-canned tomatoes, and I just now realized that I missed the draining note, oops)

1 1/2 c vegetable broth

3 c cooked pinto beans or 2 (15.5 oz) cans pinto beans, rinsed and drained (I used half a bag of dried beans with water, put in the small slow-cooker for 4 hours on high)

3 c hot cooked brown rice

2 c shredded lettuce

1/2 c vegan sour cream

1/4 c sliced pitted black olives (I omitted this)

 

Heat oil in a large saucepan over medium heat. Add onion, celery, bell paper, garlic, and jalapeños and cook, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste, cumin, oregano, salt, and cayenne, then add tomatoes and broth and bring to a simmer. Add the pinto beans and cook for 10 minutes to heat through and blend the flavors. Serve over the hot rice and to with the lettuce, sour cream, and olives. (You can also put it in a tortilla.)

This recipe was so fast to put together. Awesome. My husband loved it.