Healthy Mommy, Healthy Baby: cheesey

Showing posts with label cheesey. Show all posts

Sunday, December 9, 2012

Meatless Monday: Spaghetti Pizza Pie

I made spaghetti a few days ago, and we ended up having a lot of leftovers because a friend of mine who I thought was going to join us didn't end up making it. And it just sat in my fridge for a couple days, like leftover pasta tends to do- it's just never the same when you have to reheat it. Thinking it may have to get tossed out once I finally remembered it was there, I then recalled my desire to want to make spaghetti pie. Paul's mom makes one that is very simple and chilled that he really enjoys, but I was in the mood for something more hearty, and I came up with this one that is sort of like a spaghetti pizza...

Spaghetti Pizza Pie
(serves 4-6)

Ingredients

Approximately 8 oz cooked spaghetti
2 eggs
1 cup grated Parmessan and/or Romano cheese
1 cup shredded or sliced mozzarella
1 cup tomato sauce
1 tsp oregano + extra
1 tsp basil + extra

Preheat the oven to 350 degrees. Beat the eggs and stir in the grated cheese, basil, and oregano in a large bowl. Add the cooked spaghetti and mix with egg mixture until well combined. Press pasta mixture into a 9" pie pan as you would a pie crust, leaving a slight indentation in the middle. Pour the tomato sauce on to the indent in the spaghetti "crust", then top with the mozzarella cheese and extra seasonings (if desired), like in the picture below. Bake for about 20 minutes, or until cheese is all melted and a little brown on top. Allow to cool for at least 5 minutes before serving. We enjoyed it with a nice green salad.

So simple and so good; this really hit the spot! I can't wait to make it again and get even more creative by adding other toppings like fresh tomato, spinach, and peppers. You can even add pepperoni or sausage on a non-meatless day ;) Paul liked this version, too, but said he still prefers Mom's. Oh, well, I did my best! I like tomato sauce on my pasta, what can I say?

Enjoying her pasta

Using whole wheat pasta can provide you with a large serving of fiber, beneficial nutrients and minerals, and reduce your risk for heart disease. I tried Ronzoni Smart Taste® spaghetti for this recipe instead of whole wheat. It is white pasta that is enriched with fiber and calcium. It definitely didn't taste like whole wheat, but I don't know if its health benefits really match using regular whole grain. Sometimes you just prefer the taste of white pasta for certain recipes, but I think either kind could work for this one.

Now it's your turn to share your Meatless Monday dish below! Share your turkey-alternatives or other yummy Thanksgiving favorites. No rules, other than please only link-up meat-free recipes. No other un-related links or I will remove them. Sorry to sound so harsh, but let's keep it true to what it is, ok? Link up as much as you want, and feel free to spread the word with the button below. Thanks, and have a great week!

Thanks for stopping by and linking up!

Sunday, December 2, 2012

Meatless Monday: Mini Frittatas with Asparagus and Hollandaise

I've been seeing a lot of variations on the frittatas made in muffin tins, so I decided to go ahead and try it last week when I had some spinach I needed to use up. I suddenly got a craving for Hollandaise sauce as well, which may not be the healthiest of sauces whatsoever, but it's one of my favorites, and I hadn't enjoyed it in a very long time. The outcome was quite lovely...

Mini Frittatas
(serves 3-6)

6 large eggs (you can double-up on the eggs to make them bigger)
1 cup baby spinach, rinsed and packed
1 cup chopped broccoli
1 medium onion, diced
4 cloves garlic, minced
1 cup shredded cheddar cheese
1/2 tsp salt
1/2 tsp pepper
2 tbsp olive oil

Preheat oven to 350 degrees. Saute the garlic and onion in a medium pan with 1 tbsp of the olive oil for about 5 minutes, or until fragrant. Beat the eggs, salt and pepper together in a large bowl. Add in the sauteed onion and garlic, along with the spinach and broccoli. Last, fold in the cheese, or else you could just add it to the muffin tins once you pour the mixture in them.

Once combined, lightly grease the muffin tin cups with the rest of the olive oil, then pour some of the egg mixture into each until they are all equal. Add the cheese if you have not done so already. Bake in the oven for about 20 minutes, or until lightly browned on top. You can also use the toothpick method and stick one in the middle of one of the mini frittatas to see if it comes out clean. Once ready, the frittatas should pop out easily with a fork after you allow them to cool for a few minutes.

Steamed Asparagus with Hollandaise Sauce
(serves 4)

20 asparagus spears, trimmed
4 egg yolks
1 tbsp lemon juice
1/2 cup butter, unsalted, or butter substitute
1/4 tsp salt
1/4 tsp pepper
1/4 tsp cayenne

For the asparagus: After rinsing and trimming the trunks of the spears, place in steam basket in large pot over about 1 inch of water. Bring water to high simmer, cover pot, and steam asparagus for about 5 minutes or until to desired tenderness. Alternatively, you can use a tabletop steamer for the same amount of time.

For the sauce: Melt the butter in a small sauce pan over low heat. Once melted, set aside, and place the egg yolks and lemon into blender. Blend on high setting until smooth, about 5-8 seconds. Add in the melted butter and seasonings, and blend again for another few seconds. Reheat in sauce pan if needed and serve over the asparagus.If allowed to cool down to much, the sauce may separate; just whisk and reheat again if needed when this happens.

All pretty easy, huh? It all tasted really yummy and gourmet...I was quite impressed with myself. You can throw in anything you want to the frittatas; I actually wished I'd had fresh tomatoes and/or bell peppers to add to them at the time. The Hollandaise complimented the frittatas very nicely, as well. Lily and Paul enjoyed it, too. Success!

Alongside some gouda

Like I said, and as many of you may know, Hollandaise sauce is in no way a healthy sauce. Butter is loaded with cholesterol and yolks are obviously fattening- or are they? Did you know egg yolks- albeit loaded with the "taboo" cholesterol -are actually more nutricious for you than the white part? The yolk holds all the nutrients, such as calcium, magnesium, iron, and vitamin C, just to name a few! In fact, eating an egg yolk everyday could work just like taking a multi-vitamin! So, forget that old adage of egg yolks being bad for you, and next time go ahead and eat it. I like mine nice and runny :)

P.S. If anyone knows of a healthier version of Hollandaise sauce that tastes just as good, let me know!

Now it's your turn to share your Meatless Monday dish below! Share your turkey-alternatives or other yummy Thanksgiving favorites. No rules, other than please only link-up meat-free recipes. No other un-related links or I will remove them. Sorry to sound so harsh, but let's keep it true to what it is, ok? Link up as much as you want, and feel free to spread the word with the button below. Thanks, and have a great week!

Monday, November 19, 2012

Meatless Monday: Yummy Side Dishes

This super-yummy potato side dish recipe from Little Mommy, Big Appetite was recently shared here a couple of weeks ago, and I just had to try it. She has so many delicious recipes to choose from, but this one is already a new favorite in my home now. I changed it up just a bit according to the ingredients I already had at hand, but I'm sure any way you make something with the words roasted, cheese, and potato in the name, it will turn out good!

I also came up with a new way to enjoy Brussel sprouts (well, there are other similar recipes out there, but this is my version) that I really liked and will be sure to try again. I normally just roast them with a little olive oil and salt and pepper, but this time I steamed and sauteed them. My Meatless Monday last week really felt like a gourmet meal, and I was joined by one of my besties who ate every bite up with Lily and I.

Cheese and Onion Roasted Potato Stacks
(serves 4)

Ingredients:

2-3 medium-size potatos, Russet or Idaho are good
1 small onion, grated or finely diced
4 tbsp olive oil
1 tbsp parsley flake
1/2 tsp salt
1/2 tsp pepper
1/2 cup cream cheese
Grated cheddar cheese

Preheat oven to 425 degrees. Mix olive oil, onion, and seasonings in small bowl. Clean and peel potatoes, if desired, then slice width-wise as thinly as possible. Brush bottoms of muffin tin with a little olive oil (or you can use cooking spray). Place one slice of potato in 1 muffin tin cup, then drizzle a little of the onion-olive oil concoction on top. Next, place a dollop of cream cheese on top, just about 1 tsp in size. Repeat process until 4-5 potato slices are stacked up in each muffin tin cup, topping it off with a little of the olive oil mixture and no cream cheese.

Place on center rack in oven and bake for about 25 minutes. Remove tray from oven, and sprinkle grated cheese on top of each potato stack, plus a little extra parsley. Put back in oven, and broil for 5 minutes more, or until cheese is melted to your taste. Allow to cool for about 5 minutes before serving. Enjoy!

Brussel Sprouts with Toasted Almonds and Lemon
(serves 4-6)

Ingredients

1 lb Brussel sprouts, cleaned and trimmed
1/4 cup sliced almonds
3 tbsp butter or oil
3 tbsp lemon juice
Salt and pepper to taste

Cut Brussel sprouts into quarters, like in the picture below. Fill a large frying pan's bottom with water, just enough so that the bottom is covered and is only about 1 cm deep. Place sprouts in pan, cover, and cook on medium-low for about 5-7 minutes, or until tender. Meanwhile, you can toast the almond slices on the "Medium" setting in your toaster oven, or on a baking tray in your oven at 350 degrees until lightly browned (about 5-7 minutes).

Drain sprouts, then melt butter in pan. Put sprouts back in and saute for about 3-5 minutes. Add in the lemon juice and almonds, plus salt and pepper to taste, and stir until well-covered. Serve right away and enjoy the delicate flavor combination.

Mommy's and Lily's plates

Potato stack cut open

If these sides don't entice you, then I don't know what will! We ate it all up and nobody complained. The cream cheese was such a nice touch to the potato stacks, I can't wait to make these again. I had three servings of the Brussel sprouts! We also had some rice pilaf from a package of Near East brand sides. I normally avoid pre-packaged foods like that, but Near East is pretty all natural to my knowledge and doesn't contain anything artificial.

Hopefully picky eaters in your household won't have any problem with these tasty sides. Even babies over 6 months can enjoy some of the potatoes mashed-up and some extra-mushy brussel sprouts. I hope your family likes these as much as we did :)

We all know brussel sprouts are super-good for us, but they are also one of those classic ick foods we all remember mom and dad forcing upon us as kids. I have actually always enjoyed them, probably because my mom would steam and butter them until they were like buttery mush in my mouth. Yet, most kids don't like them, but that shouldn't be. They are so yummy and versatile- you can steam them, roast them, bake them, add the to soups and stews, mash them up, chop them up...really, there is just so much you can do!

They are chock full of vitamins and nutrients like vitamin K, vitamin C, manganese, and folate. They support a healthy immune system, fight cancer-causing free radicals, and also support a healthy heart and digestive system. They are in season now, so remember to have them with Thanksgiving this year!

Now it's your turn to share your Meatless Monday dish below! Share your turkey-alternatives or other yummy Thanksgiving favorites. No rules, other than please only link-up meat-free recipes. No other un-related links or I will remove them. Sorry to sound so harsh, but let's keep it true to what it is, ok? Link up as much as you want, and feel free to spread the word with the button below. Thanks, and have a great week!

Have a Happy Thanksgiving, everyone, and be safe wherever you are! Thanks for linking-up and supporting my blog, I greatly appreciate it ALWAYS. Btw, if you missed it Friday and are still looking for an alternative to a full-sized turkey for your main course this year, here is an easy and tasty turkey loaf recipe. I'll be away for the holidays, so I may not post again today after this, but I'll do my best if I can find the time. :)

Sunday, November 11, 2012

Meatless Monday: Lemony Spinach and White Bean Soup

During the time my family and I were stuck at home without power due to Hurricane Sandy, I was somewhat limited with what I could make for dinner. The oven wouldn't work because it has an electric starter, and I tried to use up what I already had at home as to not waste gas going to the store. I did, however, have to pick up a lemon and some fresh Parmesan cheese for this soup, but it was well worth it.

Lemony Spinach and White Bean Soup
(serves 6-10 depending on serving size)

Ingredients:

4 cups vegetable broth (you can also use chicken)
2-4 cups water (depending on how brothy you like it)
1 cup packed baby spinach
1 cup small-shaped pasta, such as ditalini
6 cloves garlic, minced
1 cup small white beans (cooked)
Juice of 1 small lemon
2 tbsp extra virgin olive oil + extra for topping
1 tsp lemon zest + extra for topping
Salt and pepper to taste + extra for topping
Freshly grated Parmesan cheese for garnish

Cook the pasta separately, then set aside tossed with a little olive oil so it doesn't stick together. Heat the 2 tbsp of extra virgin olive oil in large pot, then add the garlic and sauté for about 3 minutes or until fragrant. Add in the broth and water and bring to a boil. Stir in the white beans then bring to a simmer for about 5 minutes. Remove from heat and add in the rest of the ingredients. Serve in bowls or mugs topped with a drizzle of olive oil, a sprinkling of sea salt and freshly ground black pepper, a pinch of lemon zest, and as much grated Parmesan as you like.

This is a very simple to make soup that is full of lots of fragrant ingredients. The garlic and lemon go together wonderfully, and are balanced nicely with the subtle flavor of the white beans and crisp green spinach. The garnishes really make this soup, so don't forget to add those or it's just not the same!

For older babies and toddlers, you can serve this soup up to them with a slotted ladle so they don't make a mess of or get burnt by the broth. The soup is full of yummy goodness to help a little one grow. Kids should like this soup too as it doesn't have too many spicy flavors, maybe just go easy on the pepper and add extra cheese ;)

Black pepper is normally taken for granted as a standard table top condiment that doesn't get much thought other than whether you're going to use it to spice up your food a bit or not. It may surprise to find out, then, that it's also full of lots of vitamins and minerals such as manganese, vitamin K, and iron. It can also aid in disgestion and has anioxidants and antibacterial properties. Using freshly ground will give you the most benefits!

Now it's your turn to share your Meatless Monday dish below! No rules, other than please only link-up meat-free recipes. No other un-related links or I will remove them. Sorry to sound so harsh, but let's keep it true to what it is, ok? Link up as much as you want, and feel free to spread the word with the button below. Thanks, and have a great week!

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