When in Doubt, There's Always Soup and Pizza

Caprese Soup and "Garbage" Pizza

A few more victories for our meatless adventure were easy and simple when planned ahead for. The first happened on a wrestling night where he had some precious time together at the table before we barreled out the door, and spent it enjoying a nourishing update on tomato soup, topped with thick bread slices, quick and homemade basil cream and juicy mozzarella cheese! Here's the link to explore more :)

Caprese Soup

Another victory was what a friend refers to as garbage pizza. Really, its using all the old veggies from the week on top of a pizza. If you bury them under a layer of cheese, no one notices and everyone gets the nutrients! We had ours with spinach, red onion, garlic, basil and sun dried tomatoes! Here is the link the the pizza dough recipe I use right now, courtesy of Eat, Live, Run! Its labeled as calzone dough, but can be used for either!

Calzone Dough recipe

A Different kind of Burger and Japanese Street Food

Mushrooms and Pesto and Tofu, Oh My!

They meant waiting, but ended in deliciousness!

Here we are on day 6, and continuing to explore the variety that is found in nature to expand our pallets without meat. I love how its made me think outside the box, and its becoming easier every day. Although on a walk with me today my 7 year old mentioned that he could really go for some fresh bacon, so far so good.

Last night I perused a website I use often (well always) called Eat, Live, Run, and decided on Portabello burgers with goat cheese pesto spread on homemade buns, and kale and basil potatoes.

Side note: It is February, and unfortunately most of what I bought (although organic) was not local :( Darn Montana!

While the Hamburger bun recipe, and goat cheese spread, and burgers I must attribute to the chef at Eat, Live, Run, I came up with the idea for our yukon golds on my own. I'll post the recipe for those bad boys here, but for the burgers, you MUST click here and try them, they are soooo right :)

Pesto Goat Cheese Portabello Burgers

Hamburger Buns

In reviewing these, it is a long day recipe, so perhaps best on a weekend?

Kale and Basil Jo Jo Potatoes

Time: 45 minutes

Serves: About 4 people

3-4 tablespoons good olive oil

1 cup fresh basil leaves

1 cup fresh kale leaves

2 tablespoons fresh grated cheese

2 teaspoons garlic salt

1/2 teaspoon black pepper

5-6 yukon gold potatoes

Heat your oven to 375 degrees. Combine all ingredients but the potatoes into a food processor and pulse until fully grated, ground and mashed together into a paste. Cut the potatoes into large, jo jo style slices.Take the paste and rub it all over all the potatoes and then give a small extra drizzle of olive oil for good measure. Spread the potatoes evenly in a large Pyrex pan (you'll want raised edges at least) and bake for 40 minutes before checking the doneness by pulling one out and trying not to burn your mouth ;)

Home Fried Tofu and Citrus Asian Salad

We found an acceptable home substitute for our FAVORITE tofu dish in Montana!

 

 

Yesterday I heard our 5 year old yearning for the greens of spring, and today I decided I'd find a way to fill the need. I had thought of making an Asian salad, and definitely wanted to make up some yummy tofu, and today, tested two ways and found success. I found both these recipes on my newfound love, Pinterest! (I wish I could put the button on my blog, but cannot figure that out :(

They took some time, but were fiercely delicious and helped fight the greens and bacon craving we had been having!

Citrus Asian Salad

We made the salad dressing WITHOUT the red pepper flakes and WITH a dash of peanut sauce. I also choose to use a spring mix from our local organic grocer instead of cabbage.

Panko Fried Tofu Bites

After dishing everything up, each of my kiddos ravenously attacked them. 

The 2 year old was sure the tofu was cheese, peeled the panko off and ate it as was. 

The 7 year old made his own pile of tofu to ensure he got enough. 

Even the picky 5 year old was licking the dressing from his plate, remarking at the yummy colors in his spring mix salad, and asking for more "leaves!"

 

Meatless Days 2 & 3, One Planned, One Not

Mommy Had Wine, The Kids Got Popcorn, and other things...

Friday needed something special this week, and it was neither cheap nor organic, but definitely worth it!

Yesterday, day two meant  we had some very simple fare, and gulped it down after wrestling practice for the boys. An easy, quick, cheap and much loved delivery system for protein in our family is black beans, and for iron, of course is our good friend kale. I made black bean and kale quesadillas, baked in the oven they end up crisp, melty, and not stuck to a pan. I made them before practice and usually we snarf food down beforehand, but this time chose to wait until we were done.

Black Bean and Kale Quesadillas 

Ingredients:

4 tablespoons of cream cheese

4 tortillas

1 can black beans, drained of liquid

2 cups torn kale leaves, raw

2 cups shredded cheddar cheese

Salsa 

Lay your tortillas out on a cookie sheet. Spread about 1 tablespoon of cream cheese around on each one, all over one side of the tortilla. After this, put down a small sprinkle of cheddar cheese on one half the cream cheesed side of the tortilla and then cover the cheese with 1/4 of the ripped kale, several spoonfuls of beans and then for cheddar. Fold the tortilla in half. Do this for the remaining three and bake at 350 degrees until the cheese has melted, keeping a close eye on them so they don't burn, usually abut 8-10 minutes.

 And then there was wine....

Day three, today, I went out with my coworkers after a looooooong week and even longer review from the state, we treated ourselves to Sommelier's, a very nice and very relaxing wine bar complete with artisan cheese boards and hot bread. This was my dinner. Mommy needed something special. The kids, well, the kids got popcorn, leftover biscuits with peanut butter, fruit snacks, and a they requested, bowls of cereal with milk. There is NOTHING wrong with a bit of a smorgasbord every now and then for the little ones, and they really do love it, especially when it comes with a movie night in the living room.

A Lenten Experiment and Leek and Potato Soup

Dear meat, its been a decent run, but I'm afraid we're going to have to let you go...

Let's take a stab at this with forks, not knives

Today is Ash Wednesday, and as a family we've decided to let meat go for Lent, and depending on how that goes, maybe longer. We've never been big on meat, and a few months ago our bulk bought beef and pork ran out, we didn't go fishing this summer and my parents were very unlucky hunters. Our freezer has been very empty of all meat (with the exception of a very UNedible William placenta, being saved for the next planted tree. 

I'm going to try and track, through posting, what we do eat as a vegetarian (not vegan though) family. With help from friends and a few cookbooks from the library, and Pinterest of course, I think we can try this whole thing out. 

However, as a forewarning, the last time we tried something over Lent, it was eating organically and locally, and it stuck.

Tonight, night one, was Leek and Potato Soup, ala Julia Child. I spent the day fasting so it was very delicious by my account, and my kids ate it all, and they haven't finished a meal in days (thanks to a nasty tummy virus.)

Leek and Potato Soup

Ingredients:

2 russet potatoes, washed and cut into quarters

2 leeks

1 cup whole milk

2 heaping tablespoons sour cream

3 tablespoons butter

1/2 tablespoon salt

1 teaspoon pepper

In a pot of water, boil the potatoes and leeks. When totally cooked through, (20 minutes or so) drain the liquid into a bowl and reserve it. Add your milk, butter and sour cream to the pot, and then add back in 1 cup of liquid. Use an immersion blender or food processor to blend until smooth, adding the salt and pepper to taste. It should be thinner than mashed potatoes, but thicker than broth. Yum.