Recipe submission is closed!

Ok, get your aprons on and start cooking! The second part of our contest is now underway. You can choose any recipe from the blog and cook it up. Then, send us an e-mail to mostlymeatlessmamas@gmail.com and tell us what you thought about the recipe. You can cook up as many recipes and submit as many e-mail's as you'd like. We may share your e-mail on the blog if we like it! The contest will close on April 15th, and on the 16th, we will announce our winner. Have fun, and happy cooking!!!

Feta Queso

Submitted by Allyson Wall!

Ingredients
3 ounces fat-free cream cheese
1/2 cup shredded reduced-fat Mexican cheese blend
1/3 cup crumbled feta cheese
1/2 teaspoon dried oregano
4 flour tortillas (6 inches)
1/4 cup chopped pitted ripe olives
2 tablespoons diced pimientos
1 green onion, chopped

Direction
In a small bowl, beat cheeses with oregano until blended. Spread 3 tablespoons of cheese mixture over half of each tortilla; top with olives, pimientos and onion. Fold tortillas over.
Coat grill with cooking spray before starting the grill. Grill quesadillas, uncovered, over medium heat for 1-2 minutes on each side or until golden brown

Thick Lentil Soup

Submitted by Angie Rogers!
Serves 8-10

1 c dried lentils
4 c water
1 T salt
½ tsp dried thyme leaves
½ tsp dried marjoram leaves
4 large onions
2 to 4 carrots
¼ c olive or salad oil
8 lb canned chopped tomatoes
(original recipe called for 2 fresh or canned tomatoes)
¼ c parsley, chopped
2 T dry sherry wine
For serving: ¼ to ¾ c grated Swiss or Gruy’ere cheese OR dollop of sour cream

Put lentils in a strainer and rinse thoroughly under cold running water. Sort lentils; remove any pieces of stone or dirt. Put lentils in a 4 quart pot and add water. Cover and let stand at room temperature for 1 hour.
Add to lentils and water the salt, thyme and marjoram. Place over high heat and bring to a boil. Cover; reduce heat to low and simmer for 1 hour. Be careful not to cook lentils too fast.
Meanwhile, peel onions and carrots. Chop onions very fine. Dice carrots into ¼ inch pieces. In large skillet, heat oil over moderately high heat. When hot, add onions and carrots and cook for 10-15 minutes; stirring frequently with a wooden spoon until vegetables are tender but not browned.
Coarsely chop fresh or canned tomatoes. Add onion/carrot mixture, chopped tomatoes, parsley and sherry wine to lentils. Cover and simmer for about 1 hour longer or until lentils are tender and most of the moisture is absorbed.
To serve: put soup into a heated soup tureen and sprinkle cheese over top or put 1 to 2 T grated cheese in each individual bowl and ladle soup over top or top each serving with a dollop of sour cream.
Notes: After sautéing the vegetables and cooking the lentils for the first 1 hour with the thyme and marjoram, all the ingredients can be combined in a crock pot and cooked for 4 hours.

First Giveaway!!

We are doing our FiRsT giveaway this month!! First off, here are the rules: This giveaway is going to last one full month! The first week (starting today, March16th, 2009) we want all of you to submit your favorite FlExItaRiAn recipe(s). Then, for the rest of the month until April 16th, we want you to pick as many recipes as you want to make and then leave us an e-mail at mostlymeatlessmamas@gmail.com telling us which was your favorite recipe and why. You can choose to make one or more of the recipes, you can make the same recipe over and over or try all of the ones we have on here. The deadline for submitting recipes will be midnight, March 23rd. Karrie and I will be posting them all day the 24th, and then you can start your cooking!! We will choose the winner on April 16th, and then post the big win on here the following day. I'm sure you're all anxious to find out what you're winning right? Well, here it is. A super cool set of collapsible measuring cups! I(Jill) just so happen to have a set of these same measuring cups and I absolutely LoVe them. They are silicone, so they clean up really well, and they just pop down when you need to put them away, I was worried about them collapsing when you filled them, but they are strong and sturdy! So,get your mixers out and your aprons on and tell us what you've been cookin' up!

STRAWBERRY WONTON SALAD

Recipe submitted by Jana Smythe via Gina Jensen!


Flex Variation: If you want to use chicken, cut it up and bake it in a 9 x 13 dish with Yoshida's Special Sauce (from Costco) Put the chicken in the dish and pour the sauce all over the chicken and bake it until the chicken is done. 350 for 45 mins.


Dressing:

2 T. red wine vinegar

3 T. sugar

1/2 C. oil

1/2 tsp. dry mustard

1/2 tsp. salt

1/2 C. strawberry jam



Salad:

1/3 C. sugar

1 C. cashew pieces

15 wontons, cut into thin strips

1 large head red leaf lettuce

strawberries

1 pkg. fresh spinach w/ stems trimmed

1/3 C. bacon pieces (or chicken, see below)



To make dressing: mix all ingredients till well blended

Heat a medium frying pan and add sugar and nuts.

Stir consistently over med. heat until nuts are coated and slightly browned. Remove from heat and set aside.

Fry wontons in hot cooking oil and drain onto paper towels.

When ready to serve salad, put lettuce, spinach, bacon, and strawberries into a large bowl and toss.

Add salad dtressing and toss.

Add sugared nuts and wontons last.



Variation: Use raspberries and raspberry jam instead of strawberries. Substitute almonds for cashews. When fresh berries are not available, substitute dried cranberries.

PASTA E FAGIOLI

Recipe submitted by Gina Jensen!



2 tablespoons olive oil

1 cup chopped onion

3 cloves garlic, minced

2 cans diced tomatos

3 cups low-sodium chicken broth

1 can cannellini beans

1/4 cup chopped fresh parsley

1 teaspoon dried basil leaves

1/4 teaspoon ground black pepper

1/4 pound whole wheat rotini

1 can dark red kidney beans



Heat oil in 4-quart pot over medium heat until hot.

Add onion and garlic and cook for 5 minutes or until onion is tender.

Add undrained tomatoes, undrained beans, chicken broth, parsley, basil and pepper

Bring to a boil over high heat, stirring occasionally.

Let boil for approximately 1 minute and then let simmer for 10 minutes, covered.

Add pasta to pot and simmer approximately 10 to 12 minutes or until pasta is tender.

Serve immediately and enjoy.

COWBOY SOUP

Submitted by Alesha Olsen via Gina Jensen!



2 cans vegetarian chili

2 cans stewed tomatoes

2 cans green beans

2 cans corn


Dump in pot stir, heat, etc. Frito chips are best with this soup. Sprinkle cheese on top.

BROCCOLI CHEESE SOUP

This recipe is also in the cookbook from my mother-in-law, however it was submitted by Gina as well! We LIVE on this soup during winter. It is so good served in a fresh bread bowl. It also re-heats well, and lasts for about a week in the fridge!


1 C. diced onion

2 TB butter

3 chicken bouillon cubes

1 C diced celery

3 ½ C water

4-5 medium potatoes

3-4 sliced carrots

2 cans cream of chicken soup

½ head broccoli

1 lb Velveeta cheese cubed

Fresh parsley (a hand full) Chopped


Sauté onion, celery, and butter. Add water, bouillon cubes, potatoes, carrots, parsley, and broccoli. Cook 15-20 minutes with lid on to steam vegetables. Add cheese and chicken soup. Cook on low until warm.

ZESTY BEAN BURRITOS

Recipe submitted by Gina Jensen!


2 can pinto beans with liquid

1 medium onion chopped (or ½ C dried minced onion)

1 tsp chili powder

1 tsp cumin

¼ tsp cayenne pepper


Combine all Cook on low for 5-7 hours

Mash beans and serve with warm flour tortillas, sour cream and cheese.

GERMAN PANCAKES

Recipe submitted by Brooke Nielsen via Gina Jensen!

6 Tbsp. Margarine or butter

6 eggs, slightly beaten

1 C milk

1 C flour

1/4 tsp. salt


Melt butter in oven in 13 x 9 inch pan while the oven preheats to 425.

Beat next 4 ingredients together and pour into baking dish.

Bake in oven for 25-30 minutes or until puffy and lightly browned.

BRAN MUFFINS

Recipe submitted by Gina Jensen!

Boil 1 cup water, remove from heat

Add 3 cups Bran Flakes, let soak up

Add:

½ C oil

2 eggs

2 ½ C flour

1 ½ C sugar

2 ½ t baking soda

2 C milk

Refrigerate overnight

Bake @ 350 for 20 minutes.

ARTICHOKE SPINACH LASAGNA

Recipe submitted by Gina Jensen!


(4 servings)

4-1/2 uncooked lasagna noodles

1/2 onion, chopped

2 cloves garlic, chopped

1/2 (14.5 ounce) can vegetable broth

1-1/2 teaspoons chopped fresh rosemary

1/2 (14 ounce) can marinated artichoke hearts, drained and chopped

1/2 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry

1/2 (28 ounce) jar tomato pasta sauce

1-1/2 cups shredded mozzarella cheese, divided

1/2 (4 ounce) package herb and garlic feta, crumbled

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.

Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.

Spray a large skillet with cooking spray and heat on medium-high. Sauté onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.

Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.

Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

OLD SPAGHETTI FACTORY MIZITHRA

This is definitely a favorite at our place! My (Jill) mother-in-law made me a cook book a number of years ago and this recipe was in there. We love it and make it quite frequently. We normally use angel hair pasta, as the regular spaghetti just seems to be too much. You can find myzithra at Smith's or Harmons, and also the Spaghetti Factory sells it as well, although I'm sure it's more expensive to buy it through the restaurant. Enjoy!

Recipe submitted by Gina Jensen!

1 1/2 cup butter

1 1/2 cup Mizithra cheese

pasta of choice


Cut 2 sticks of butter into 8 pieces and place in a 2-quart sauce pan.
Place the pan of butter on a burner on medium heat.

Bring butter to a slow boil (about 5 minutes)

Once the butter begins to boil, stir constantly to prevent residue from sticking to the bottom of the pan. As the butter cooks, it will start to foam and rise. Continue stirring, otherwise the butter foam could overflow (about 5 minutes) and catch fire.

Once the butter stops foaming and rising, cook until amber in color (about 1 to 2 minutes). It will have a pleasant caramel aroma.

Turn off the heat and remove pan from burner. Let the sediment settle to the bottom of the pan for a few minutes.

Pour the brown butter through a strainer into a small bowl. Do not disturb the residue at the bottom of the pan.

The brown butter can be stored in the refrigerator and reheated in a microwave as needed.

Boil the pasta of choice until Al Dente. Drain pasta and divide into four servings.

Spread 1/4 cup of Mizithra over each pasta serving. Top with 1/4 cup of hot brown butter.

Risotto with Asparagus and Fennel

1/2 pound asparagus, rough ends removed
2 medium bulbs fennel, with stalks trimmed and set aside
4 tablespoons olive oil
1 medium Spanish onion, chopped into 1/8-inch dice
1 1/2 cups rice, Vialone Nano or Arborio
4 tablespoons butter
3/4 cup grated Parmigiano-Reggiano
1 bunch Italian parsley, finely chopped to yield 1/4 cup

Directions

Measure 4 quarts of water and bring to a boil. Add asparagus stalks and 2 tablespoons salt. Set up ice bath next to the pot. Blanch asparagus for 1 minute, place in an ice bath and keep the asparagus cooking water until later. In the meantime, chop fennel into 1/2-inch batons and place in a 12 to 14-inch fry pan with 3-inch sides. Place over medium heat with olive oil and onion. Cook over medium heat until softened but not browned. Add rice and, stirring constantly, cook until rice turns opaque, about 2 minutes. Add asparagus cooking water until it covers the rice. Turn the heat up to high, stirring constantly, and cook the rice until the liquid level goes below the level of the rice. Continue adding the warm asparagus cooking liquid, 1 ladle at a time, to maintain the liquid level above the rice for 15 minutes. Drain asparagus and chop into 1-inch pieces. Add asparagus to rice and cook until rice is soft but still al dente. Remove from heat, add butter, Parmigiano and parsley and stir through. Serve immediately.

Three Vegetable Penne with Tarragon-Basil Pesto

Recipe submitted by Julie Henricksen!
Flex Swap: Add cooked, shredded chicken


1 pound penne rigate (with lines) pasta
Salt
1/2 pound asparagus, trimmed of tough ends
1 small zucchini
1/4 pound, thin green beans, trimmed of stem ends
1/4 cup pine nuts
1 cup basil, 20 leaves
1/2 cup tarragon leaves from 10 to 12 stems
Handful flat-leaf parsley
1 lemon, zested
1 clove garlic
1/2 cup grated Parmigiano-Reggiano, plus more to pass at table
Coarsely ground black pepper
1/3 cup extra-virgin olive oil, eyeball it

Directions

Heat a large pot of water to boil for pasta. Salt the water and add pasta to cook to al dente or, with a bite to it. Cut asparagus spears into 2-inch pieces on an angle. Cut zucchini into matchstick shapes. Cut green beans into 2-inch pieces on an angle. Add vegetables to pasta after penne has been cooking about 5 minutes. Cook veggies and pasta together 2 minutes.

While pasta cooks, toast pine nuts in a small pan until golden, then cool. Place nuts, basil, tarragon, parsley, lemon zest, garlic, cheese and a little salt and pepper in a food processor. Turn the processor on and stream in the extra-virgin olive oil until thick sauce forms.

Scrape pesto into large, shallow serving dish. Add a ladle of hot, starchy pasta water to the pesto. Drain penne and veggies and add immediately to pesto. Toss to coat pasta and vegetables evenly. Adjust salt and pepper, to taste. Serve with extra grated cheese to pass at table.

Orzo with Cilantro-Lime Pesto

Recipe submitted by Julie Henricksen!
Serves 1

Flex Swap: Instead of black beans, add a 2-ounce piece of cooked salmon, tuna or other fish.

Ingredients:
1/4 cup (2 ounces) uncooked whole grain orzo (rice-shaped pasta)
1 cup fresh cilantro
1 lime, juiced
1 teaspoon olive oil
1 tablespoon pine nuts
1 clove garlic, minced
1/2 cup canned black beans, rinsed, drained
1/4 cup drained, chopped roasted red peppers (in a jar packed with water)
1/4 cup corn kernels

Directions:
Cook orzo according to package directions. With the chopper attachment of a hand blender, or in a food processor, puree cilantro, lime juice, oil, pine nuts and garlic to make pesto. Toss cooked orzo with pesto and remaining ingredients and serve.

Edamame Stir-fry with Brown Rice

Recipe submitted by Julie Henricksen!
Serves 1

Flex Swap: Substitute 3 ounces of (cooked) lean steak strips for the edamame.

Ingredients:
1/2-inch chunk peeled fresh gingerroot, grated
1 clove garlic, minced
Pinch of crushed red pepper flakes
Dash of salt
1 red bell pepper, sliced
2 teaspoons sesame oil
3/4 cup shelled frozen edamame (fresh soy beans)
1/4 cup 100 percent pineapple juice
1 cup cooked brown rice, hot

Directions:
Saute the ginger, garlic, red pepper, salt and bell pepper in oil over medium heat for 3 minutes. Add edamame and pineapple juice and cook for 8 minutes more on high heat. Top brown rice with stir-fry and serve.

Leek and Potato Torta

Recipe submitted by Julie Henricksen!

Serves: 4 to 6

Ingredients
1/4 cup extra-virgin olive oil
3 cups thinly sliced leeks, white and tender green parts only (3 medium leeks)
3 teaspoons coarse sea salt or Kosher salt
2 teaspoons finely chopped fresh thyme leaves
1 teaspoon finely chopped fresh sage
1 pound small red or white potatoes scrubbed and thinly sliced (about 3 cups)
6 large eggs
Freshly milled black pepper, to taste
1 tablespoon finely chopped fresh parsley, for garnish

Preparation
1. Set a rack in the middle shelf of the oven and preheat to 400̊F.

2. In a large ovenproof skillet over high heat, warm the oil. Add the leeks and 2 teaspoons salt and sauté until softened and lightly browned, about 3 minutes. Lower the heat, add the thyme, cover, and cook for 10 minutes.

3. Meanwhile, place the potatoes in a medium saucepan with enough water to cover by 1/2 inch. Cook over medium heat, covered, until the potatoes are tender but not falling apart, 8 to 10 minutes. Drain and transfer to the skillet.

4. In a medium bowl, whisk together the eggs and the remaining teaspoon of salt. Season with black pepper. Add the eggs to the skillet and stir to combine. Transfer the pan to the oven and bake until firm and slightly puffed, about 20 minutes.

5. Sprinkle with parsley, cut into wedges, and serve hot or warm.

Strawberry Shortcake!

One of my all time favorites is a dessert you can feel good about, fruit and whipped cream atop your favorite cake!

3 cups whole strawberries, sliced the long way
5 Tbs. sugar
1 cup heavy whipping cream
All butter pound cake

* Put sliced strawberries in a container with a lid. Sprinkle 3 Tbs. sugar atop the strawberries and refrigerate for about 1-2 hours.
* Right before preparing dessert, in a mixer add the heavy cream and remaining 2 Tbs. sugar and beat for about 3 minutes, or until fluffy.
* Place a slice (or 2!) of pound cake in a bowl, add strawberries and whipping cream.
* Enjoy!

Veggie Fajitas!!

I love a good fajita, especially with caramelized onions, bell peppers and black beans, yummy!

1 large yellow onion cut into strips
3 bell peppers (colors of your choice) cut into strips
4 small tortillas
4 tbs. sour cream
1 cup cooked black beans
1/2 cup cheddar cheese

* Melt 4 Tbs. butter in a large skillet, add onions and peppers - cover and cook down for 1 hour. Remove lid and cook additional 10 minutes.
* In a separate saucepan warm the black beans.
* Wrap tortillas in foil and warm in the oven approximately 10 minutes at 350 degrees.
* Arrange tortillas on plates, layer cheese, black beans, onions and peppers and top with sour cream.
* Enjoy!

The beginning of a New Culinary Adventure!

So my sister and I have both had a hard time eating meat, this aversion began during pregnancy and is still present. We like to refer to ourselves as "flexatarians" as we are not opposed to animal products but do have a hard time coming up with "meatless" recipes. So...we've decided to blog our favorite recipes in case there are others like us out there in need of some good meal ideas! Enjoy

Flexatarianism

There is a new term coined for people who consider themselves part-time vegetarians: "flexatarian." More and more people are eating less and less meat and choosing diversity among their food sources.

Flexatarian : ( Flex'-a-tar'-i-an) – alternative spelling: Flexitarian

n. Person who tends to eat a vegetarian diet, but who will eat meat when it is served and not cause a fuss about it. A flexatarian might make only vegetarian dishes at home, but eat dishes including meat at the home of family or friends. Or, they may try to stick to a vegetarian diet but are often unsuccessful because they enjoy non-vegetarian foods. Flexatarians are non-orthodox vegetarians who choose not to make a religion out of their diet.

Like vegetarians, "flexatarians" eat a primarily plant-based diet composed of grains, vegetables, and fruits, but they occasionally obtain protein from lean meat, fish, poultry, or dairy. A quarter of Americans fit the description, consuming meatless meals at least four days a week, according to the American Dietetic Association.