good vegtarian recipe blogs/site

I am eating a lot more veggies these days so I am looking for some healthy recipes to try out. Here are some great vegetarian recipe sites and please  comment and add some site you love!   I am always looking for more fab recipes.

http://herbivoracious.com

http://www.vegalicious.org/

http://www.veggiebelly.com/

http://www.greenkitchenstories.com/

http://foodandspice.blogspot.com/

poblano cream pasta

This can be made with shrimp or chicken.

• Salt and pepper
• 1 pound linguine
• 6 tablespoons butter
• 1 small poblano chile pepper, seeded and finely chopped
• 1 small onion, finely chopped
• 4 cloves garlic, finely chopped
• 3 tablespoons flour
• 1 1/2 cups chicken stock
• 1/2 cup creme fraiche or mexican crema
• 1 pound medium shrimp
• finely chopped fresh thyme, for garnishing
• Grated parmigiano-reggiano, for passing around the table (optional)

Directions

1. Bring a large pot of water to a boil, salt it, add the pasta and cook it until al dente. Drain.
2. While the pasta is working, in a medium saucepan, melt 4 tbsp. butter over medium heat. Add the poblano, onion and garlic and cook until softened, 7 to 8 minutes. Whisk in the flour for 1 minute. Whisk in the chicken stock and simmer, stirring, for 5 minutes.
3. In a small saucepan, heat the creme fraiche (or crema) over medium heat. Whisk the warm cream into the poblano sauce. Transfer to a food processor or blender and puree until very smooth; season with salt.
4. In a large skillet, melt the remaining 2 tbsp. butter over medium-high heat. Add the shrimp and cook until firm and pink; season with salt and pepper. Add the pasta and poblano sauce to the shrimp; toss well. Sprinkle the thyme on top. Pass the cheese at the table, if desired.

Source: Rachael Ray Everyday Magazine March 2012

jalapeno popper dip

• 2 (8 ounce) packages cream cheese, softened
• 1 cup mayonnaise
• 1 (4 ounce) can chopped green chilies, drained
• 2 ounces canned diced jalapeno peppers, drained
• 1 cup grated Parmesan cheese

Directions

1. Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese.
2. Microwave on High until hot, about 3 minutes.

Footnotes

• Baked Variation
• If you would like to brown the cheese, bake at 375 degrees F (190 degrees C) for about 30 minutes.

  
  

  --TIPS:

  I HIGHLY RECOMMEND using panko (Kikkoman makes a grocery-store version) crumbs on top of the parmesan (10/08 UPDATE TIP!!! MIX the 1/2 cup panko crumbs WITH your FRESH grated parmesan and sprinkle the mixture atop. It comes out SO crispy and golden, and prevents the cheese melting into a hard crust you can't scoop through. Perfect, perfect!); and you'll bake up a beautiful golden, crunchy coating -- that "deep-fried" taste! Do bake in the oven. Last but not least, the large crowds that have devoured this agree that the best DIPPER is TOASTED FRENCH BREAD slices (place on pan under the broiler for a couple *careful* minutes per side), distantly followed by butter crackers. Tortilla chips are the least favorite

  
  

  Source: allrecipes.com

  
  

  -----------------

  
  

  Another version:

  • 1 (8 ounce) package cream cheese, room temperature
  • 1/2 cup mayonnaise
  • 1/2 cup cheddar cheese, grated
  • 1/2 cup parmigiano reggiano
  • 1 (4 ounce) can sliced jalapenos (pickled)
  • 2 jalapeno peppers, chopped (optional)
  • 1/4 cup panko bread crumbs
  • 1/4 cup parmigiano reggiano

  Directions

  1. Mix the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano and jalapenos in a bowl and pour into a baking dish.
  2. Mix the panko bread crumbs and parmigiano reggiano and sprinkle over the dip.
  3. Bake in a preheated 350F oven until the sides are bubbling and the cheese cheese has melted and turned golden brown on top, about 20 minutes.

jalapeno popper chicken

This sounds good if you like a little spice!  Here are a few versions of the recipe to try:

1/4 cup chopped pickled jalapeno chiles

6 ounces room temperature cream cheese

2 skin-on, bone-in split chicken breasts

Mix jalapenos into cream cheese. Spread mixture evenly underneath chicken skin; season. Bake on parchment-lined baking sheet at 400 degrees until cooked through, 30 to 35 minutes; crisp skin under broiler.

Source: Rachel Ray Everyday Magazine March 2012

---------------------------

8 ozs cream cheese (softened) 12 cup shredded cheddar cheese 2 jalapeno pepper (seeded and minced) 24 ozs skinless boneless chicken breasts (halves)

1 cup bread crumbs (seasoned) 14 cup vegetable oil

1	Stir together the cream cheese, Cheddar cheese, and jalapenos in a small bowl.
2	Cut a pocket horizontally through the thickest side of each chicken breast, and fill with 1/4 of the cheese mixture. Secure with toothpicks.
3	Roll the chicken breasts in bread crumbs to coat. Heat the oil in a skillet over medium-high heat, and cook chicken breasts until no longer pink in the center and the juices run clear, about 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Per serving: 529 calories (372 from fat) 41g fat (16g saturated, 0 trans) 475 mg sodium 31g protein Serves 2 -----------------------------------------------------

NFR: made your own korker bow

NFR = Not Food Related!

I need to do this...super easy to make korker hair bows for my kids!

Source:
http://livingcraftilyeverafter.blogspot.com/2011/05/how-to-make-korker-bow.html


Here is another site for great hair bows/headbands etc:

http://fabricbowsandmore.blogspot.com/

turnip fries

I started out with about two pounds of turnips.  I tried to pick turnips that would slice well into a fry shape.

I then gathered the rest of my ingredients:

• 1/4 teaspoon cayenne pepper (the original recipe calls for 1/8 teaspoon)
• 1/4 teaspoon ground nutmeg
• 2 tablespoons extra virgin olive oil
• Coarse salt and ground pepper, to taste
• 1/4 cup grated Parmesan cheese

I lined a rimmed baking sheet with aluminum foil and gave it a quick spray of cooking spray.  I also pre-heated the oven to 475 degrees.

I scrubbed, dried, peeled and sliced the turnips into fries.

I then added the cayenne pepper, ground nutmeg, olive oil, salt and pepper to the turnips and gave everything a toss.  I then arranged the turnips in a single layer on the baking sheet.

I then sprinkled the Parmesan cheese on top.

I baked the turnip fries on the top shelf of the oven for ten minutes before flipping the fries over and finishing baking them for another fifteen minutes.

The turnip fries were crispy outside and soft inside.  I served the baked turnip fries with ketchup and Trader Joe's sweet chili sauce.  

baked butternut squash

2 teaspoons minced fresh parsley 2 teaspoons olive oil 5/8 garlic cloves, minced 1/4 teaspoon salt

1/8 teaspoon pepper 1-1/4 pounds butternut squash, peeled and cut into 1-inch cubes 1 tablespoon and 2-1/4 teaspoons grated Parmesan cheese

1.	In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.
2.	Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender. Source:

http://allrecipes.com/recipe/garlicky-baked-butternut-squash/detail.aspx

roasted green beans

• I am on a HUGE vegetable kick right now so tonight I am making these!
  
  
  
  
  2 lbs green beans
• 1 -2 tablespoon olive oil ( or just enough to lightly coat beans- I used PAM)
• 1 teaspoon kosher salt ( or to taste, may substitute with Mrs. Dash if desired)
• ½ teaspoon fresh ground pepper ( or to taste, omit if using Mrs. Dash)
  

1. Preheat oven to 400°F.
2. Wash, dry well, and trim green beans.
3. Put green beans on a jelly roll pan.
4. Drizzle with olive oil.
5. Sprinkle with salt and pepper to taste. *Mrs. Dash may be substituted for salt and pepper as desired.
6. Use your hands to be sure all the beans are evenly coated and spread them out into 1 layer.
7. Roast for 20-25 minutes, turning after 15 minutes, until beans are fairly brown in spots and somewhat shriveled.
8. Serve hot or at room temperature.
   made 2/6/2012

Teriyaki Chicken

Slow Cooker Meal: Teriyaki Chicken

Ingredients

• 8 chicken legs with thighs attached
• 3 tablespoons cornstarch

• Salt and pepper
• 1 bottle Teriyaki sauce
• 3 tablespoons grated ginger
• 3 garlic cloves, grated
• 3 tablespoons honey 
• 6 scallions, white and green parts sliced on a bias, but kept separate
• 2 cups rice
• 2 cups water

• 1 tablespoon sesame seeds, toasted
• 1 red bell pepper, cut into thin matchsticks
• 1 cucumber, cut into thin matchsticks
• 1 large carrot, cut into thin matchsticks
• 3 tablespoons cilantro, roughly chopped
• Juice of 1 lime
• 3 tablespoons EVOO - Extra Virgin Olive Oil, divided 

Yields: Serves 4

Preparation

In a large bowl, dust the chicken legs with cornstarch and season with salt and pepper. Heat a medium skillet over medium-high heat with some EVOO and brown the chicken legs.

In a slow cooker, add browned chicken legs with teriyaki, ginger, garlic, honey and white parts of the scallions. Put the lid on and cook on low for 5 hours or high for 3 hours.

When the chicken is about 20 minutes away from being done, add rice, water, 2 tablespoons EVOO and salt to a medium pot with a lid. Bring the pot of rice up to a boil then drop it down to a simmer. Put the lid on and simmer 10-15 minutes. When the rice is done, fluff with a fork and fold in the green parts of the scallions and sesame seeds.

Just before serving, combine bell pepper, cucumber, carrot, cilantro, lime juice, salt and pepper, and about a tablespoon of EVOO in a bowl.

To serve, scoop a portion of scallion-sesame rice into the bottom of a shallow bowl and top with 2 chicken legs drizzled with a bit of the teriyaki sauce. Garnish with the fresh and crunchy pepper, cucumber and carrot mixture.

Source: Rachael Ray Top 10 recipes of 2011