Wednesday, March 25, 2009
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
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.
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.
Monday, March 16, 2009
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.
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.
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.
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.
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