Image – Page 13 – Kacey Tess

Taco salad with fried egg

I used leftovers from my precious post “veggie burritos” to help make this salad and I loved it! All I needed besides the leftovers was an egg and an orange bell pepper

I used a wheat tortilla then topped it with the guacamole I made yesterday

Then I placed a couple of scoops of the black bean mixture

I then added diced cherry tomatoes and orange bell pepper

I topped that with a cilantro-tomatillo dressing

Then I fried an egg, seasoned it with salt and pepper and places it on the salad

I garnished it with a piece of cilantro and then enjoyed it!! I love when I can get two dinners out of one.

{vegan} Veggie Burritos

What you’ll need:

1 Tbsp olive oil

1 yellow squash chopped into bite size pieces

1 green zucchini cut into bite size pieces

1/2 red onion chopped

1 can of black beans rinsed and strained

1 C of cooked brown rice (or any rice you prefer)

1 batch of guacamole (see previous blog post) or 1 sliced avocado

1 bunch of cilantro

1 lime (juice)

5-6 cherry tomatoes quartered

1 Tsp sea salt

1 Tsp pepper

1 Tsp chili powder (I use ancho chili powder)

2 Serrano peppers deveined and seeded, chopped finely (optional)

6 whole wheat tortillas

What you’ll do:

In a large skillet over medium combine oil, squash, zucchini and onion

Cook for about 5 minutes or until soft

Season with salt, pepper and chili powder

Add beans and heat thoroughly

Place a tortilla on a plate

Smear guacamole or avocado on tortilla

Sprinkle with Serrano pepper

Add a spoonful of rice

Add zucchini mixture

Top with cilantro and tomatoes

Roll up and secure with a toothpick if wanted

Garnish with cilantro and lime wedges

Enjoy!!!

Pan Fried Rosemary Potatoes

What you’ll need:

2-3 Yukon gold potatoes cleaned and sliced thinly

2 Tbsp extra virgin olive oil

3-4 sprigs of fresh rosemary stems removed

1 Tsp Sea salt

What you’ll do:

In a large mixing bowl combine potatoes, rosemary, olive oil and salt

Transfer into a large skillet and cook about 10 minutes (until golden brown) over medium high heat flipping them every 2 minutes

That’s it! Enjoy!!

Linguine with clams

What you need:

1 pound of clams

1 pound of shrimp (cleaned and cooked)

1 crate of button mushrooms sliced

1 package of whole wheat linguine

1 shallot

1 bunch of fresh chives

1 small carton if heavy whipping cream

2 C vegetable stock

3 Garlic cloves minced

2 Tbsp butter

2 Tbsp flour divided

Sea salt to taste

Ground black pepper to taste

What you’ll do:

Scrub the clams until they’re clean

Place the clams into warm water and add the Tbsp of flour

Let them sit in the flour for about 10 minutes until they start opening

Take them out of the flour mixture and place then directly into a pot of boiling water( 1/4 C) (I use veggie stock to add flavor)

Steam for 3-4 minutes

Any clams that didn’t open discard

Set clams aside

In a medium sauce pan melt the butter and add the garlic

Cook for 1-2 minutes

Add vegetable stock

Bring to a boil

Add whipping cream

Add chives

Add shallots

Add Tbsp flour

Stir continuously over medium heat until it starts to thicken about 20 minutes

Add mushrooms and cook another 5 minutes

In a large pot bring water to a boil

Add the linguine

Cook for 7 montes

Strain thoroughly

In a large bowl add linguini, sauce, clams and shrimp

Combine thoroughly

Enjoy!!!

Lemon-Leek & Potato Croquettes

What you’ll need:

4-5 Yukon gold potatoes roughly chopped (skins left on)

2 leeks roughly chopped (stems only)

1 bunch of green onions roughly chopped (light green-white parts only)

1/2 lemon (juice & rind)

1 ear of fresh corn (you can use frozen)

1 Tbsp fresh thyme

3 Tbsp goat cheese

4 Tbsp Parmesan cheese (grated)

2 large eggs separated (egg whites in one dish, yolks in another)

1/2 C unbleached all purpose flour

1/2 bread crumbs

1 Tbsp water

2 Tbsp olive oil

Sea salt

Ground black pepper

What you’ll do:

In a large pot boil potatoes and corn until soft about 10 minutes

Drain, remove from heat and let cool

In a food processed add leeks, onions, thyme, lemon juice and rind

Blend until combined about 10 seconds

Place potatoes in a large bowl and mash

Cut kernels from corn

Add corn, leek mixture, 1/2 Parmesan cheese, goat cheese and egg yolks to mashed potatoes

Season with sea salt and pepper about 1 Tsp of each

Combine well with your hands

Prepare 3 bowls: flour in the first, egg whites and water in the 2nd, bread crumbs and remainder of Parmesan cheese in the third

Make 6 patties out of the mixture, cover in flour, dip on the egg mixture and then dredge in the bread crumb mixture

In a large skillet, cover the bottom with olive oil and place the patties in the skillet

Cook for about 5 minutes over medium heat on each side or until golden brown

I placed mine on a bed of arugula and yellow cherry tomatoes

Enjoy!!

Apricot + Strawberry Dutch Oven Cobbler

What you’ll need:

10 apricots washed and quartered

1 pint of strawberries washed and halved

1/2 lemon (juice)

1/2 orange (juice)

3/4 C sugar (you can use stevia for a lower sugar recipe)

1 Tbsp butter (I use vegan)

1 Tbsp sugar

2 Tbsp flour (I use unbleached all purpose)

1 Tbsp brown sugar

2 Tsp cinnamon

1 container if refrigerated biscuits, I used buttermilk

What you’ll do:

In a large bowl combine apricots, strawberries, lemon juice, orange juice, 3/4 C sugar and flour

Pour this mixture into the Dutch oven

Place biscuits on top of the mixture evenly

Cut the butter into 8 chunks and place one on top of every biscuit

Sprinkle with brown sugar, regular sugar and cinnamon

Place Dutch oven over coals in the fire pit and let cook for 15 minutes

Check biscuits after 15 minutes, cook until golden brown

Serve and enjoy!!!

{healthier} Egg Salad

What you’ll need:

10 hard boiled eggs chopped roughly

1/2 C non fat plain Greek yogurt

1/2 C stone ground mustard (I used jalepeno flavored)

1 Tbsp onion powder

1/2 Tbsp dill weed

Pinch of sea salt

1 Tsp ground black pepper

1 Tsp garlic salt

1 pickle spear chopped finely ( I used famous Dave’s sweet hot pickles)

Mix all ingredients together and refrigerate for a few hours to overnight

I served mine on whole wheat ciabatta rolls and a piece of butter lettuce on each sandwich

Enjoy!!!

One pot veggie pasta {vegan}

What you’ll need:

3 1/2 C water

2 Tsp veggie bullion (I use better than bullion paste)

1 package (12 oz) veggie pasta, I used tomato

1 can italian stewed or diced tomatoes

1 package of sliced white mushrooms

1 white onion chopped finely

1 leek chopped finely (into rings) light part only

5-6 Brussel sprouts halved and stems cut off

1 C broccoli florets

2 garlic cloves chopped finely

2 C peas (fresh or frozen)

2 Tbsp fresh basil

1 yellow chili pepper sliced thinly

Juice from 1 lemon

Red pepper flakes to taste (1/2 Tsp)

Sea salt to taste (1 Tsp)

Lemon pepper to taste (1 Tsp)

3 bay leaves (optional)

What you’ll do:

Combine everything but peas in a pot

Over medium high heat bring to a boil

Add peas

Start stirring

Cook for about 7 minutes or until pasta is tender stirring constantly

Remove bay leaves

When pasta is cooked through serve

Enjoy!!

Baked Curry Cauliflower

What you’ll need:
1 head of cauliflower

3 TBLS extra virgin olive oil

1 TBLS curry powder

1 TSP turmeric powder

1 TSP sea salt

1/2 lemon (juice)

What you do:
Pre heat oven to 450 degrees

Line a cookie sheet with aluminum foil

In a bowl mix together 2 TBLS olive oil, curry powder, turmeric powder, sea salt and lemon juice

Cut cauliflower into bite size pieces
Place cauliflower in curry mixture and lightly coat all pieces

Place cauliflower on cookie sheet and bake for 25 minutes or until cauliflower is browning and crispy

Remove from oven and squeeze additional lemon juice and season with sea salt immediately

You can serve this dish alone as an appetizer or serve on top of my tempeh fried rice (see previous blog post) for dinner

Enjoy!!

Raspberry Swirl Cheesecake with Lemon Shortbread Crust

What you’ll need:
1 box of lemon shortbread cookies {I use gluten free}

2 Tbsp of unsalted butter melted

2 Tbsp Sugar (divided)

2 8 oz packages of cream cheese

1 can (14 oz) sweetened condensed milk

2 Tbsp heavy whipping cream

1 TSP vanilla

1 Pint raspberries

What you’ll do:

Heat oven to 350

Crush cookies (putting them in a plastic re-sealable bag and rolling them with a rolling pin is an easy way to do this)

Pour crushed graham crackers in a bowl and add 2 TBLS of sugar

Add butter and mix thoroughly

Press cookie mixture into a springform pan

Bake crust for at least 10-15 until light golden brown

While crust is cooking place cream cheese(room temp) in a bowl and beat with electric mixer until smooth

Add condensed milk, beat until smooth and until completely combined

Add whipping cream and vanilla and mix well

In a separate bowl mash raspberries and 1 Tbsp sugar

Remove Crust from oven and add cream cheese mixture

Swirl on raspberries

Cover with plastic wrap and refrigerate for at least 3 hours

Enjoy!!!