Summertime Vegetarian Stir Fry

Summertime Vegetarian Stir Fry

Hi Everyone!

Today is a special treat that I am excited to share with you!  I’ve signed up for the Bay Area Food Blogger’s Farmer’s Market Dinner Party! What does that mean? It means that myself along with some local food bloggers are going to share with you recipes using fresh produce from the Farmers Market. My group was assigned Vegetarian Entree. There were so many recipes that I wanted to make, but I decided on making a simple, wonderful, healthy Summertime Vegetarian Stir Fry.
Summertime Vegetarian Stir Fry
This stir fry is so fresh, light and has they perfect blend of vegetables and herbs. It’s not your typical Chinese stir fry but more of an Italian style. It’s made with onions, sweet Italian peppers, zucchini, corn, tomatoes, parsley and basil. I served it on a bed of brown rice, but honestly it would be great tossed in pasta, on top of quinoa or simply just as a side dish.
Summertime Vegetarian Stir Fry
I have to tell you, which kind of surprised me, but I loved the corn in this dish. Actually the corn and the tomatoes. But in all honesty all of the ingredients went so well together. Normally you top a stir fry with a sauce, but I really wanted to enjoy the flavors of my vegetables since this is the time of year they taste best.  really, nothing beats them!
Summertime Vegetarian Stir Fry

Summertime Vegetarian Stir Fry

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4 servings

Serving Size: 1/4 of the recipe

Summertime Vegetarian Stir Fry

A light, summery Italian stir fry made with sweet Italian peppers, zucchini, corn, tomatoes and flavored with fresh parsley and basil.

Ingredients

  1. 1 tbsp. olive oil
  2. 1 clove garlic minced
  3. 1/2 cup onion, sliced thin
  4. 1 cup zucchini, sliced thin
  5. 1 cup sweet Italian peppers, sliced thin, cut into rings or diced
  6. 1 ear corn, husked
  7. 5 basil leaves, sliced thin
  8. 1 cup tomatoes, diced
  9. 1/4 cup parsley, torn
  10. 2 cups brown rice, cooked

Instructions

  1. In a large skillet add olive oil, garlic, onions, zucchini and peppers. Cook until slightly tender, about 5 minutes. Add corn and basil, cook until tender about 5 more minutes. Stir in tomatoes and parsley and cook until just warmed.
  2. Divide rice and vegetables between 4 plates.

Notes

Calories per serving: 179, Fat: 4.8, Cholesterol: 0, Sodium: 9, Potassium: 341, Carbs: 32, Fiber: 4, Sugar: 2, Protein: 4

http://www.peanutbutterandpeppers.com/2014/07/17/summertime-vegetarian-stir-fry/

Summertime Vegetarian Stir Fry
I just love the summer time and the Farmers Market is one of my favorite weekend stops! Make sure you stop at yours before the summer is over, you won’t regret it.

Be sure to check out the other Farmers Market entrees!

Toodles,

Jennifer
Summertime Vegetarian Stir Fry

Salad:  Blistered Tomato, Corn, and Arugula Salad by OMG! Yummy

salad close-up post dressing

 

Side:  Summertime Vegetarian Stir Fry – Peanut Butter and Peppers

Entrée: Eggplant Pesto Parmesan Casserole by The Wimpy Vegetarian 

LR eggplant parm cass done top 600 (2)

 

Striped Heirloom Tomato Spice Cake by Zebot’s Kitchen

ZeBot Tomato Cake Close-Up (2)

Peachy Keen Ice Cream Sandwiches by Fork and Swoon
peachy keen outtake (2)

Arugula Pesto

Arugula Pesto

Hi Everyone!

Today was refrigerator clean out day!  You know the day when you realize that you just let a ton of vegetables go bad and to add to the waste of food, you have to clean the mess that it left in the refrigerator.  Yuck!  Well as I was cleaning out the fridge I saw a bag of arugula that I used for my BLT Pizza and realized if I don’t use it now, it will end up in the compost pile with the rest of the veggies.  So what do I do with a bag of arugula?  Then I remembered that Chef Dennis from A Culinary Journey with Chef Dennis said that during the Google Chat with Isabel and myself for Recipes from the Garden, he said that he liked to use arugula as pesto.  I thought, perfect idea!  So I took what he said and ran with it!
Arugula Pesto
The pesto turned out beautiful! I love the bright green color that it has and the favor is magnificent. It’s got a nice peppery flavor from the arugula with a pinch of citrus from the lemon and of course you can’t have pesto without garlic. I have to say I love it! Most people tend to use pine nuts or another kind of nut when making pesto, but I skipped it in this recipe. I know nuts are healthy, but I try to cut back on the fat especially since I used Extra Virgin Olive Oil.
Arugula Pesto
To make the pesto I put all of the ingredients in my Vita-mix blender and processed it until creamy smooth. You could also do this in a food processor, that is normally how I make my pesto. To save on calories, I also used water in the recipe. The water makes it liquefied and you get more dressing without diluting the flavor. Of course I added olive oil since I think it needs the flavor, but I only added two tablespoons in the recipe.
Arugula Pesto
I served my pesto on some fresh tomatoes from my garden, sprinkled with a little Parmesan Cheese, but there are so many ways to use the pesto. Here is a list of just a few ideas I just came up, but the possibilities are endless.

  • Drizzle on chicken or pork
  • Smear on garlic bread and top with tomatoes
  • Brush on roasted vegetables or vegetable kabobs
  • Mix into pasta
  • Drizzle onto sautéed vegetables
  • Smear on a sandwich
  • Dip pita chips in it
  • Top on scrambled eggs
  • Add to a salad

Arugula Pesto

Arugula Pesto

Prep Time: 8 minutes

Total Time: 8 minutes

Yield: 1 1/2 cups

Serving Size: 2 tbsp (12 servings)

Arugula Pesto

A light, peppery, low calorie Italian pesto sauce made with arugula, lemon, garlic and parmesan cheese. Only 34 calories for 2 tablespoons.

Ingredients

  1. 1 large clove garlic
  2. 4 cups arugula (I used 6oz bag)
  3. 1 1/2 tbsp. lemon juice
  4. 1/4 cup water
  5. 1/4 tsp. salt (more to taste)
  6. 1/4 cup Parmesan Cheese
  7. 2 tbsp. extra virgin olive oil

Instructions

  1. In a blender or food processor, add garlic, arugula, lemon juice and water. Process until it becomes a creamy liquid. Add salt and parmesan cheese and process until combined; slowly pour in the olive oil.
  2. Refrigerate until ready to use.

Notes

Calories per 2 tbsp: 34, Fat: 3.2, Cholesterol: 2.5, Sodium: 73, Potassium: 1.0, Carbs: .06, Fiber: .02, Sugar: 0, Protein: 1.3

http://www.peanutbutterandpeppers.com/2014/07/05/arugula-pesto/

Arugula Pesto
As much as I don’t like refrigerator clean out day, you just never know what creation you may come up with, with the ingredients you have leftover. I am looking so forward to drizzling my pesto on tonight’s dinner! Thinking veggie kabobs!  Yum!

Hope you have a fabulous day!

Toodles,

Jennifer
Arugula Pesto

Giardiniera Salad

Giardiniera Salad #SundaySupper

Hi Everyone,

Today for #SundaySupper our mission was to make a Tapas dish.  Well, I’ll be honest with you, I had no clue what Tapas was.  So what does one do when you don’t have a clue?  Google it!  I found out that Tapas are Spanish appetizers that are covered with something, like olive oil, cheese, vinegar, ect…  So today I decided to share with you Giardiniera Salad.  Fresh, crunchy vegetables covered in vinegar and seasoning.
Giardiniera Salad
Giardiniera is a pretty popular little appetizer. It’s full of vegetables such as carrots, cauliflower, sweet bell pepper, celery and peppercini’s and is covered in white vinegar. This is one little appetizer I couldn’t wait to make, especially since I had an over abundance of vegetables in the fridge. Giardiniera Salad
I remember as a kid my Mom would always buy Giardinier salad as a treat. I loved the celery! It’s still my favorite, next to the peppercini’s. Not only is it tasty and a childhood favorite, but it’s super easy to make too!! All you do is heat up some vinegar, water with salt and pour it over your veggies in sterilized jars. You can also can your jars for having all year, but that really didn’t work out for me. I tried to can them and two of the five jars burst. I think it was because the mason jars were to old or maybe to cold? Either way, I got two sealed jars and I put one in the fridge without sealing it. I swear I never have the best of luck when it comes to canning, and I even took a class. You can check out my Giardiniera Saladbroken jar here.

Giardiniera Salad

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 5 two cup jars

Serving Size: 1 jar

Giardiniera Salad

A healthy, tangy Italian snack made with fresh vegetables that are covered in vinegar and seasoned with garlic, peppercorns and bay leaf.

Ingredients

  1. 4 cups distilled vinegar
  2. 3 cups water
  3. 2 tbsp. sea salt
  4. 1 medium head of cauliflower, chop from stem and leave florets
  5. 2 stalks celery, cut in 1/4" slices
  6. 2 carrots, peeled, sliced
  7. 1 red bell pepper, seeded, membranes removed, sliced into strips
  8. 1/2 cup pickled peppercini's, drained
  9. 15 peppercorns, whole
  10. 5 bay leaves
  11. 5 cloves garlic, whole
  12. 5 2 cup sterilized mason jars, with lids

Instructions

  1. In a medium pot, bring vinegar, water and salt to a boil. Turn off and let cool for a few minutes.
  2. Add 3 peppercorns, 1 bay leaf and 1 clove of garlic to each sterilized mason jar. Evenly divide vegetables between each jar, leaving an inch from the top of the jar. Spoon vinegar mixture over jar filling it to 1/2" to the top. If you run out of liquid, just pour in some white distilled vinegar or even apple cider vinegar. Make sure you take a spoon or a knife and take out any air bubbles you may have in the jars. Top the jars with sterilized lids. You can refrigerate your jars or you can can them.

Notes

It was hard for me to figure out the calories in this dish, so I broke it down by jar, since this makes 5 two cup mason jars.

Calories per jar: 60, Fat: .05, Cholesterol: 0, Potassium: 593, Carbs: 13, Fiber: 5.2, Sugar: 1.6, Protein: 3.4

http://www.peanutbutterandpeppers.com/2014/01/19/giardiniera-salad-sundaysupper/

Giardiniera Salad
The Giardiniera Salad is not just good for snacking, but makes a wonderful addition to antipasto salad or goes great with a sandwich instead of chips and is perfect for munching on while watching football games.

Now be sure to see what other creative Tapas dishes the #SundaySupper crew made this week.

Stay warm!

Toodles,

Jennifer
Stuffed Green Queen Olives with Garlic Infused Olive Oil from MarocMama
Cheesy, Tortellini Tapas & Spicy Bacon Ranch Dip from Daily Dish Recipes
Black-Eyed Pea Cowboy Caviar from Shockingly Delicious
Goan Beef Croquettes from Masala Herb
Giardiniera Salad from Peanut Butter and Peppers
Bacon Wrapped Calamari from Jane’s Adventures in Dinner
Patatas Bravas from Supper for a Steal
Caramelized Onion & Gruyere Bites from The Foodie Army Wife
Agave Truffles from Killer Bunnies, Inc
Pear, Brie, and Honey Crostini from Hezzi-D’s Books and Cooks
Tomato Bread from girlichef
Clams in Green Sauce (Almejas en Salsa Verde) from The Little Ferraro Kitchen
Roasted Tomato-Basil Flatbread from Take A Bite Out of Boca
Herb and Citrus Marinated Olives from Magnolia Days
Smoky Paprika Peppers from Small Wallet, Big Appetite
Balsamic Raspberries with Mascarpone Cream from That Skinny Chick Can Bake
Gambas al Ajillo from Manu’s Menu
Squid in Garlic Chili Olive Oil from Food Lust People Love
Tortilla Española from The Not So Cheesy Kitchen
Croquetas de Pollo from Cookin’ Mimi
Low-Carb Salmon Croquettes from Yours And Mine Are Ours
Bruschetta Topping from What Smells So Good?
Herb Roasted Almonds from Curious Cuisiniere
Artichoke Heart and Manchego Spread on Fried Garlic Bread from The Wimpy Vegetarian
Tortillita de Camarones from Cindy’s Recipes and Writings
Patatas A La Riojana (Rioja-Style Potato & Chorizo Stew) from Cupcakes & Kale Chips
Gambas al Ajillo y Clementina (Shrimp with Garlic and Clementines) from FoodieTots
Tortillas De Papa y Atun (Tuna and Potatoes Tortilla) from Basic N Delicious
Pocky Cake Pops from NinjaBaking.com
Chorizo Filled Dates Wrapped in Bacon from I Run For Wine
Manchego-Stuffed Spanish Meatballs from The Weekend Gourmet
Roast Onions with Blue Cheese and Pine Nuts from Healthy. Delicious.
Shrimp and Chorizo Tapas from The Texan New Yorker
Blueberry and Lemon Yogurt Quesada from In The Kitchen With KP
Chorizo with Spicy Sweet Potato Tapas from Soni’s Food
Chorizo and Manchego Toast Tapas from Family Foodie
Roasted Bone Marrow with Citrus Salad from The Girl In The Little Red Kitchen
Mushroom Chevre Crostini from A Kitchen Hoor’s Adventures
Serrano Ham and Manchego Croquetas with Smoked Pimenton Aioli from My Other City By The Bay
Krab Filled Avocado Tapas from from Hot Momma’s Kitchen Chaos
Polenta Crostini Bites with Caramelized Mushrooms: Cicchetti – A Venetian Tapas Tradition from La Bella Vita Cucina

You certainly can’t in my house. Martin Redmond is here to give you the perfect recommendations: Best Wines To Pair With Tapas from ENOFYLZ Wine Blog

Sunday Supper MovementJoin the #SundaySupper conversation on twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

Mini Cheesy Caprese Sandwich ba

Mini Cheesy Caprese Sandwich

Hi Everyone!

Today I have a fun recipe for you!  It’s perfect for snacking, an appetizer at a dinner party or munching on during the big football game.  This is my Mini Cheesy Caprese Sandwich!  I hope you like cheese, because this is one cheesy little sandwich! Why? Because I skipped the bread and used cheese as my sandwich!  I know your thinking, no bread, but cheese in place of bread?  She fell off her rocker.  But wait, just look!  How cute are these?
Mini Cheesy Caprese Sandwich
As you know from my past recipes, I LOVE basil, tomato and mozzarella together. It’s one of my favorite combinations. I eat it all of the time. These little sandwiches are rich in cheese flavor, creamy, has a perfect little hint of basil and the tomato adds a nice little pop of flavor and color. But I couldn’t stop there and I had to drizzle a little balsamic glaze and then topped the little sandwich with just a pinch of olive oil. It is just perfect in my mind!  I could very possibly eat a whole tray of them.
Mini Cheesy Caprese Sandwich
I made these little sandwiches using Mini Babybel Mozzarella Style Cheese. Have you Guys tried Mini Babybel’s? These are the perfect little treat. I love that they come portion control, full of calcium and protein, all natural ingredients and the Mozzarella Style is only 50 calories. Perfect, guilt-free snack. Each one of these Mini Cheesy Caprese Sandwich has under 60 calories each. Plus they are really filling.  But as I said above, I could still probably eat a full tray of them.  But don’t tell anyone.
Mini Cheesy Caprese Sandwich
Mini Babybel Cheese’s are made by The Laughing Cow. I have always been a huge fan of their cheese wedges. My favorite is Light Queso Fresco & Chipotle Wedge. I love making a grilled cheese sandwich with it or dipping my pretzels in it.  Yum!!  But I have to save the new Mini Babybels have won my heart!! They come in 8 flavors.  The Mozzarella and White Cheddar are my favorite!!!

Mini Cheesy Caprese Sandwich
Not speaking about Mini Babybel Cheese in general, but cheese makes for a wonderful afternoon snack. The protein will fill you up till dinner and paired with turkey or an apple makes a SUPERFOOD combo and a perfect pre or post workout snack. You can’t go wrong with cheese! Just moderation of course, that’s why I like the portion control size!
Mini Cheesy Caprese Sandwich

Mini Cheesy Caprese Sandwich

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 2 sandwiches

Serving Size: 1 sandwich

Mini Cheesy Caprese Sandwich

A cheesy, Italian style appetizer made with Mozzarella cheese, basil and tomato and drizzled with balsamic dressing and olive oil.

Ingredients

  1. 2 Mini Babybel Mozzarella Style Cheese, peeled, cut in half horizontally
  2. 1 basil leaf, cut in half
  3. 1 slice tomato, cut in half
  4. Optional Topping: Drizzle of balsamic vinegar and olive oil

Instructions

  1. Place one slice of Mini Babybel Mozzarella Cheese on a plate, top with half a basil leaf and half a slice of tomato. Top the tomato with other half of cheese. Do the same for the remaining ingredients.
  2. Serve on a plate with a drizzle of balsamic dressing and a drizzle of olive oil.

Notes

Calories per sandwich with olive oil and balsamic.55, Fat: 3.2, Cholesterol: 15, Sodium: 160, Potassium: 17 Carbs: .08, Fiber: 0, Sugar: .05, Protein: 6.1

http://www.peanutbutterandpeppers.com/2014/01/17/mini-cheesy-caprese-sandwich/

Mini Cheesy Caprese Sandwich
I really enjoyed making these little sandwiches and I think they will be a big hit at my next party.  I am so glad that I got to try Mini Babybels.  I have to say they are my new found snack that I love!  I have been dicing them up and adding them to my salads at lunch!  I can’t wait to experiment with more recipes.

You can find Mini BabyBel Cheese and Laughing Cow Cheese at the following:

Have a great weekend everyone!  I am kind of looking forward to the big Football game Sunday!  I’m a little terrified of the San Francisco and Seattle game.  I hope the 49r’s win!!  They better!  And as for Denver against New England, I am hoping for Denver!  Denver Broncos are my favorite team for some reason, no idea why?  But I have always been a fan!

Toodles,

Jennifer

logo

Mini Babybel
“Mini Babybel provided me with product for this review. However, thoughts and opinions are my own and do not necessarily reflect those of the brand”

Three Cheese Meat Lasagna

Three Cheese Meat Lasagna #JoytotheTable

“This post is part of a social shopper marketing insight campaign with Pollinate Media Group™ and Barilla, but all my opinions are my own. #pmedia #JoytotheTable http://cmp.ly/3/8vNxcO.”

Hi Everyone!!

Today recipe was not just good but it actually brought our family together for a night of tree decorating, shopping and having fun. The day started out with a text from me, saying we are having lasagna for dinner tonight and then we are getting a Christmas tree! No if, ands or buts about it! Sure enough everyone got together around the table and we ate the most wonderful, simple lasagna dinner and then my Husband and his daughter went out and got a Christmas tree! It may not sound like much, but trust me, it is really hard to get my family to do things together because of everyone’s work schedule.
Three Cheese Meat Lasagna
The lasagna dinner that started it all, was my Three Cheese Meat Lasagna. It’s rich, thick, cheesy, meaty and just amazing! My Husband told me, I am not a lasagna person. Well this recipe changed his opinion. After his first bite, his exact words were tell Barilla that I love them and thank you so much for real pasta noodles. This is true, he really did say that! Little Jenny said this is amazing and asked for the recipe because she wanted to make it for her boyfriend. Wow, I never had so many compliments on a dinner!  This is a picture of the first serving from the pan.
Three Cheese Meat Lasagna
This is what it looked like when it was done and my Husband said, save the leftovers, I’ll eat it tomorrow! Three people, 8 servings, two slices left! Yes you can say this was a hit!
Three Cheese Meat Lasagna
So what made this lasagna so good? I used Barilla Lasagne Noodles and Barilla Tomato & Basil All Natural Pasta Sauce. This was the first time I ever boiled my own lasagne noodles and wow, they turned out really good! I thought they would break apart, but they didn’t!
Barilla Lasagna Noodles and Tomato Basil Pasta Sauce
While the pasta was cooking, I cooked some ground beef with onion and garlic for a little flavor. Once the noodles were done I added to my baking dish and topped with ground beef and ricotta cheese. I poured the Barilla Tomato & Basil All Natural Pasta Sauce over the top and then topped with part-skim mozzarella cheese and Parmesan cheese. Here it is just before going into the oven.
Three Cheese Meat Lasagna Going in the Oven
I baked it for 40 minutes and let it cool for 5 minutes. Let me just tell you, as soon as the buzzer went off, my Husband and Jenny were sitting at the table waiting!! I took my pictures and they were just waiting, with weird looks on their face. Jenny waited for me to eat, but my Husband dug in.
Three Cheese Meat Lasagna
This truly a wonderful pasta dish and my family couldn’t get enough of it. If you like cheese, this is sure to please your palate! The lasagna makes for a wonderful week night meal and a great meal to have with your family. I am really proud of this dish and I was so happy we had dinner together. It’s probably been almost a year since we all sat down together. I know it sounds ridiculous, but Jenny works most nights, so it’s always Hubby and I.
Three Cheese Meat Lasagna

Three Cheese Meat Lasagna

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 5 minutes

Yield: 8 Slices

Serving Size: 1 Slice

Three Cheese Meat Lasagna

A thick, saucy, meaty, cheesy Italian pasta dish made with lean ground beef and Barilla Tomato and Basil Pasta Sauce.

Ingredients

  1. 9 Barilla Lasagne Noodles
  2. 1lbs. ground beef, lean
  3. 1/4 cup onion, diced small
  4. 1/2 tbsp. garlic minced
  5. 2 cup Ricotta Cheese, low fat
  6. 24 oz jar Barilla Tomato & Basil All Natural Pasta Sauce
  7. 3/4 cup mozzarella cheese, shredded part skim
  8. 2 tbsp. Parmesan cheese

Instructions

  1. Preheat oven to 350 degrees
  2. In a large pot bring add 6 cups of water and a pinch of salt and bring to a boil. Add lasagna noodles and cook for 8 minutes until noodles are soft.
  3. Meanwhile in a skillet, add ground beef, onion and garlic and cook until beef is no longer pink. Drain the fat.
  4. Spray a 9 x 13 baking dish with cooking spray. Spread about a 1/4 - 1/3 cup of Barilla Tomato & Basil All Natural Pasta Sauce to bottom of dish. Add 3 lasagna noodles to the bottom, top with 1/2 the ground beef mixture, top with half the ricotta cheese, top with 3 more lasagna noodles and remaining ground beef and remaining ricotta cheese. Top with 3 noodles and pour Barilla Pasta sauce over the top and spread until evenly layered. Sprinkle top with mozzarella cheese and Parmesan cheese. Cover with aluminium foil and bake for 40 minutes. Uncover and bake 15 - 20 minutes until cheese is bubbly.
  5. Let the lasagna sit for 5 minutes before cutting.

Notes

Calories per slice: 296, Fat: 7.9, Cholesterol: 50, Sodium: 293, Carbs: 33, Fiber: 3, Sugar: 6.2, Protein: 26

http://www.peanutbutterandpeppers.com/2013/12/12/three-cheese-meat-lasagna/

Three Cheese Meat Lasagna
I purchased my Barilla at SAFEWAY. If you go there you can get a $1 off the purchase of ONE (1) box of Barilla® Lasagne and ONE (1) Barilla® Sauce. That way you can make your own family style lasagna.  Lasgana is just a wonderful way for the family to come together.  I can’t believe this is all it took!!  lol  I already have another family night planned!  :)

To get more pasta ideas and recipes, stop by Barilla’s Facebook page and tell them I said hi!!

What is your favorite kind of lasgana?  Do tell, maybe I will make that kind next?

Have  a great day!

Toodles,

Jennifer

Three Cheese Meat Lasagna