Welcome!

We are two sisters that feed our families almost completely vegetarian. With 5 children aged 2 to 12 years between the two of us, we have had the joy and pain of experimenting. We plan to Blog 365 simple and kid approved meals. Most will be made-from-scratch but we will also share what we do when eating out. It may take more than 365 days to accomplish this but we hope you'll check back often, try our suggestions and give us your feedback.

8.31.2008

19. Egg Pizza for Two


This is basically a frittata with less eggs.

2 Tbs butter
6 eggs
1 medium tomato
1/2 cup feta crumbles
1 handful spinach leaves 
3 large basil leaves
garlic powder
pepper to taste
* you also need a large frying pan that can be put under the broiler

Slice tomato and cut into thick pieces.  Roughly chop basil.  

Melt butter on medium heat in frying pan.  Pour eggs in pan and sprinkle all ingredients into eggs.  Cook until bottom is firm and eggs are almost done (Eggs will be runny on top).  Do not flip or mix eggs!  Put pan in oven on broil until golden on edges and firm in center.  About 6 minutes - but watch carefully! 

*This is not very filling by itself - serve with tomato soup, bread or a salad.


8.26.2008

18. Fried Green Tomato Sandwiches

3 Green Tomatoes
6 slices Sourdough Bread
16 large leaves Fresh Basil
4 slices Sharp Cheddar Cheese
Mayo or Ranch dressing (optional)
1 1/2 cups Corn Meal
1 Tbs. Garlic Powder
1/2 Tbs. sea salt
pepper to taste
3 eggs
canola 

Mix corn meal with garlic powder, sea salt and pepper and set aside.  Slice tomatoes about quarter inch thick (or more if you like) and set aside. Slice cheese if needed.  Scramble eggs and set aside.  Place eggs, corn meal mixture and tomatoes near stove where you will create a work space for frying.  

After I to fry tomatoes, I like to put them in my toaster oven on warm until I'm ready to put sandwiches together.  I also like to "double dip" but you can skip the second dip to save time. 

Start by heating about 3/4 cup of oil in medium size frying pan.  I turn it on high and then turn it down to medium when I am ready to put the first tomato in.  Dip one tomato slice at a time, you can fry as many as will fit in pan at a time. Dip tomato in egg followed by corn meal (cover both sides pat corn meal with fingers to help it stick).  Dip in egg again and corn meal for second time.  Then gently place in pan with hot oil.  Fry on each side for about two minutes or until golden.  Repeat for each tomato and place in warm oven or on paper towels to drain off excess oil.  
When you are done frying, make each sandwich with 4 basil leaves, two tomatoes, a slice of cheese and mayo or ranch.  You might have extra tomatoes which are great dipped in ranch on side.      

*This is great served with sweet potato fries, or potato salad.


17. Spinach Pizza



store bought pizza crust
tomato sauce ( I use pasta sauce b/c it has more flavor than pizza sauce)
olive oil
garlic powder
spinach (two handfuls)
8-10 large basil leaves
5 small mozzarella balls
1/2 cup shredded parmesan cheese
1/4 cup pine nuts

Preheat oven according to pizza crust instructions.  Toast pine nuts in dry pan over medium heat, carful not to burn - watch until golden brown and set aside to cool.  Lightly coat crust with olive oil (all the way to the edges) and sprinkle with garlic powder.  Spread tomato sauce.  Place spinach and basil into a bowl to chop with scissors.  Put even layer of greens over sauce.  Now sprinkle in nuts evenly over greens.  Slice mozzarella and add layer. Then cover all of greens with shredded parmesan.  Bake according to pizza rust instructions and enjoy!


8.25.2008

16. Very Berry Salad



I ate this salad with a humous tortilla wrap for lunch.

3 - handfuls Field Greens
3 - chopped Strawberries
1 - handful Red Raspberries
1- handful craisens
2 - handfuls blueberries
1/3 cup pecans
1/4 cup feta cheese
2 Tbs. Raspberry Vinaigrette


8.24.2008

15. Coconut Curry Split Pea Soup

This soup is plenty by itself but can be served with toasted pita bread and olive oil.
6 cups water
1 bag split peas
4 medium white potatoes diced
1/2 sweet onion diced
1 large carrot diced
3 celery sticks diced
veggie broth cube (to make two cups worth)
two handfuls chopped fresh parsley
1 tsp. powdered garlic
salt and pepper
1 1/2 Tbs. turmeric powder
1 Tbs.  curry powder
1 can coconut milk 

Start water on high in stock pot to boil.  Add bullion cubes, peas, potatoes, onion, carrots, and celery.  Bring to a boil then turn down to medium low.  Then add parsley, garlic, turmeric, and curry powder.  Once veggies are soft turn down again and simmer until split peas are soft, they will eventually turn to mush.  (Add more water as needed to keep liquid covering peas and veggies.)  Add salt and pepper to taste, and stir in coconut milk just before serving. 

*note that turmeric and curry are strong flavors and preferences may vary, I recommend adding slowly and tasting broth as you go. 

14. Raw Avocado Tomato Soup and Black Bean Salsa















Both the soup and salsa taste best if you allow them to sit for about 30 minutes in fridge before serving.  Serve with tortilla chips.
Basically you just blend all soup ingredients together in a blender.  The most difficult part of this meal is having access to a juicer (this recipe in blender needs the liquid).  If you don't have a juicer you can put all ingredients into a food processor and omit carrot and celery.  I would go ahead and add full amount of red pepper though. 


6 ripe tomatoes
3 ripe avocados
juice of one carrot
juice of two celery sticks
1 red pepper (juice of 1/2 of  red pepper)
juice of 1 1/2 lemons
1/2 of medium red onion
1 large garlic clove
1 handful fresh cilantro
dash red pepper flakes
adobo seasoning mix and salt and pepper to taste

For:  Salsa ( simply mix all ingredients together)

1 can black beans
juice of two limes
1/4 of red onion diced
handful of cilantro chopped
1 mango diced or thawed frozen mango pieces
dash of garlic powder
salt and pepper to taste

8.22.2008

13. Favorite Fish Stick Dinner

Black Beans and rice
Fish sticks
Baby Carrots
Corn bread muffins

1.Prepare Jasmine rice in rice cooker (i love these!)
2. Preheat oven for fish and muffins
3. Prepare fish and muffin mix (Jiffy corn bread muffins per box instructions except I sub. Almond milk for milk and add 1/2 can corn and 2 tsp sugar)
4. Put in oven together
5. Black beans- 2 cans black beans, 1/2 cup white vinegar (or apple cider) and a dash of Adobo- bring to low boil then simmer
6. 1/2 bag baby carrots with 1/4 cup water in microwavable bowl. Pour 1/4 cup honey and 1 tsp dill over the top. Microwave until desired crunchiness (I did 2 1/2 minutes and they were still really crunchy and bright orange)

8.15.2008

12. Pei Wei Curry Coconut and Spring Rolls

I tried to find a picture.  My husband brought dinner home last night from Pei Wei.  If you haven't been there before and there is one near you, give it a try.  My favorite is their Teriyaki Bowl.  You can order almost anything with tofu instead of meat.

8.14.2008

11. Baked Pasta

Nice change from regular pasta and red sauce.
  • Pasta shells (I use rice pasta to give ourselves a break from so much wheat in our diet, a friend turned me on to Tinkyada - the texture is the most like "real" pasta.)
  • Shredded Romano Cheese (found in specialty cheeses, sharper but similar to parmesan.)
  • sliced fresh Mozzarella balls 
  • chopped or torn fresh Basil
  • 1 - jar Pasta Sauce
Shred Romano Cheese if it isn't already.  Boil pasta a few minutes short of directions.  Place in baking dish, add generous layer of fresh basil pieces over pasta.  Pour whole jar of sauce over basil and pasta.  Place mozzarella in layer over sauce (I didn't use much and it didn't need much - meaning, you can leave spaces).  Cover with shredded Romano or parmesan cheese.  Bake 450 for about 15 minutes or until cheese is melted well but not brown.  

Served with Salad and Garlic toast.

8.13.2008

10. Turtle Island Special

The name comes from a great little deli and organic shop in Atlantic Beach, Florida.  They call this sandwich the Belle Norte.  It is simple, beautiful, and smells wonderful!

Ingredients:
French Bread loaf (My Whole Foods has a whole wheat that is really good.)
olive oil
balsamic vinegar
fresh mozzarella balls
fresh basil
tomatoes
garlic powder
salt & pepper

The amounts you use are totally up to you.  First get bread ready, slice french loaf horizontally and cut into individual size pieces to make sub sandwiches.  Slice tomatoes thinly, roughly slice mozzarella so that it will lay nicely on bread can be thick or thin. Toast bread in toaster oven or under broiler.  It is best to make sandwich while the bread is still hot.  On one side - drizzle with olive oil and place the cheese slices in a single layer. Then a basil layer, and tomato tomato layer. Drizzle vinegar over tomatoes and sprinkle with garlic powder and salt and pepper.

8.12.2008

9. Birthday at Olive Garden


My sweetie had a birthday last week and we went to Olive Garden and a movie to celebrate. I had my favorite thing there and it's veggie!
Capellini Pomodoro:
Roma tomatoes, garlic, fresh basil and extra-virgin olive oil tossed with capellini.

I ate about half and took the rest home for the next night!

Back-to-school lunch box ideas



I know this isn't really what our blog is "about" but I am doing my usual scramble to find a list of good lunch ideas. I thought you might be able to use this too :) .

Lunch Ideas:

Sandwiches:
Tomato and cucumber
Tuna (if you eat fish)
Egg salad
Pimento cheese 

Non-Sandwiches:
tomato wedges with ranch
cheese and crackers
tobouli & humous with pita wedges or chips
match stick veggies with simple thai peanut sauce (recipe below)
frozen or home-made bean burritos

Sides:
Granola
Cereal snack mix
Celery with peanut butter
Boiled egg
Oatmeal cookies
Muffins
Banana bread
Zucchini bread
Corn muffins

Simple Thai Peanut sauce: (serves 2)
4 Tbs. raw sugar
4 Tbs. peanut butter
1 Tbs. soy sauce 
dash ginger powder
dash garlic powder

8.10.2008

8. Stuffed Bell Peppers & Broiled Tomatoes

1 - box Couscous
1/3 cup pasta sauce
4 - large green bell peppers
6 oz. feta cheese
1 - zucchini
1 - yellow squash
4 Tbs. olive oil
1 Tbs. powdered garlic 
1 Tbs dry italian spice mix
salt & pepper
1 cup parmesan cheese
4 small/medium very ripe tomatoes

Preheat oven to 400 degrees.   
Dice zucchini and yellow squash.  Make couscous according to box instructions.  Put couscous in mixing bowl, add squash, feta cheese, 2 Tbs. olive oil, garlic and spices.  Mix well.  Cut tops of peppers off, stuff each pepper and top with parmesan.  Replace pepper tops so that veggies will steam inside.  Slice top of tomatoes off, drizzle with olive oil, salt and pepper and top with parmesan.  Place peppers and tomatoes on cookie sheet, turn oven down to 350 and bake for about thirty minutes or until peppers are easy to pierce with fork and cheese is slightly golden on tomato tops.  Let cool for about five minutes before serving.  Any leftover couscous mixture can be baked and served on the side.
 

8.09.2008

7. Vegetable Soup


The other day was a rainy day and I needed to use up the leftover veggies from the week so I decided to make soup.  It was very good!

4 Tbs. olive oil
3 cloves garlic
1/2 sweet onion
2 lg - red potatoes
2 handfuls baby carrots
1 head cauliflower
1 head broccoli
2 zucchini squash
1 yellow squash
1 can kidney beans
1 - large can diced tomatoes
2 - 2 cup size veggie bouillon cubes
6 cups water
1/4 cup red wine vinegar
2 tsp. red pepper flakes
couple dashes Mixed Up Salt
couple dashes of Spike
1 Tbs italian spice mix
extra salt and pepper to taste

Roughly chop all vegetables first.  Put oil, garlic, and onion in large stock pot.  Let garlic lightly brown then add water, tomatoes, bouillon cubes, red wine vinegar, spices, potatoes,carrots and kindney beans . Bring to a low boil, cover and let cook for about five minutes.  Add rest of veggies, and continue to keep at low boil until veggies are at desired tenderness (approx. 30 minutes).   Add more salt and pepper to taste 





8.08.2008

6. veggie dinner

My parents went a way for a couple weeks and had lots of veggie's left from our trip to the farmers market so they donated them to us. I wanted to use them up before they went bad so this is what we did:

broccoli
onion
mushrooms
yellow squash

Chopped (big pieces) and steamed with a little butter, Braggs and Spike (I love the way these two smell together!). We put that on top of brown rice.

I also made mashed cauliflower by chopping up one head, steaming it in a little water until pretty soft. I drained the water, mashed the cauliflower and then added butter, salt and pepper. My kids aren't picky so I wasn't trying to "trick" them but none of them could figure out what it was and they all loved it ("tastes like mashed potatoe's!").

For a little protein I made cheese toast in the toaster oven.

YUM!

8.04.2008

5. Grilled Veggie Kabobs

My husband does all the grilling so if he is not around I would use olive oil in place of butter and broil veggies in the oven. You could always use Teriyaki sauce on the veggies as well.


Cut in large bite size chunks:  
Red Pepper
Green Pepper
Mushrooms
Purple Onion
Zucchini Squash
Yellow Squash
Pineapple (fresh or canned)


Place veggie bites on Kabobs in rotating order. Melt 1/2 stick of butter and add a couple cloves of minced garlic and 1 Tbs of sugar (preferably raw, unrefined). Baste veggie kabobs several times with butter mixture to coat evenly. Grill until veggies are tender and slightly charred on edges of peppers and onions. (Can also be broiled in oven- but be careful not to burn.) Serve with brown rice and soy sauce or Liquid Braggs. Grilled sweet potatoes is another good alternative.

8.01.2008

4. All-American Portobello Burger with Garlic Mashed Potatoes, and Green Beans

For Burgers:

2 whole wheat burger buns
2 large portobello mushroom caps
swiss cheese
1/4 cup barbecue sauce
1/4 cup worcestershire sauce 

Mix together BBQ sauce and worcestershire.  After cleaning off your mushroom caps, use basting brush to coat them generously with 1/2 of the BBQ mixture, bottom side up.  Marinate for 15-30 minutes.  (While marinating start mashed potatoes.)  Put oil in non-stick pan, just enough to lightly cover.  Sauté mushrooms and baste both sides while cooking for about 8 - 10 minutes on medium heat.  Toast burger buns place mushroom caps on bottom bun and top with swiss cheese.

For Mashed Potatoes:

4 red potatoes
3 whole garlic cloves
1 cup crumbled feta cheese
3 Tbs. sour cream
4 Tbs. butter
salt and pepper to taste

Quarter potatoes and cover with water in pot to boil.  Add garlic and boil until potatoes are soft and easy to pierce with a fork.  While potatoes are boiling, put butter, sour cream, and feta cheese into a mixing bowl.  When ready drain water from potatoes, saving garlic.  Add garlic cloves and potatoes to mixing bowl and mash all ingredients together until you reach desired consistency (I prefer chunky.)  Salt and pepper to taste.  Bon appetite!

For Green Beans:

bag frozen green beans
1/2 small white onion - thinly sliced vertically
1 minced garlic clove
1 Tbs. butter
Salt and pepper

Put butter in frying pan on medium high.  Add onions and saute until becoming soft, add garlic and green beans and continue to saute stirring only occasionally allowing onions and green beans to brown slightly.  Salt and pepper to taste.