01 Feb 2010
by marisashealthykitchen
in Home Cooking, Vegetarian Recipes
Tags: chicken, comfort food, entertaining, sides, snack, vegetarian
OH MY GOODNESS, WE HAVE A WINNER!!! This was a fabulous dinner! I had the bread pudding which was insane! And Michael Loved the chicken and the bread pudding! I would say try this one asap 🙂
This chicken was pretty simple and I am guessing that any dish with white wine, garlic and mushrooms must be good! I loved making a bread pudding a little healthier by using multi-grain bread instead of plain old sugary white bread. It was divine!
Chicken and Mushrooms
4 servings
- 3 tablespoons olive oil
- 8-10 ounces cup white button mushrooms, sliced
- 2 tablespoon garlic, minced
- 4 boneless, skinless chicken breasts
- Salt and pepper
- 6 tablespoon dry white wine
- 2 tablespoon lemon juice
- 2 tablespoon fresh parsley, minced
Heat oil in a skillet over medium heat. Add mushrooms and garlic and cook until mushrooms soften, about 5 minutes. Transfer mushrooms to plate and keep warm. Salt and pepper the chicken and add to skillet. Cook on both sides until cooked through and the browned. Add wine and lemon juice and continue cooking until reduced to 4 tablespoons, about 5 more minutes. Serve chicken with mushrooms, pan sauce and sprinkled parsley on top.
Spinach Bread Pudding
6 servings
- 6 eggs2 cups low-fat milk
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- dash ground nutmeg
- 1 10 ounce package frozen chopped spinach, thawed and squeezed dry
- 1 cup shredded Monterey Jack cheese
- 8 slices multi-grain bread, cut into 3/4-inch pieces (crusts discarded)
Preheat oven to 375 degree. In a large bowl, whisk eggs, milk, thyme, salt, pepper, and nutmeg until combined. Stir in spinach, Monterey Jack, and bread. Pour the bread mixture into lightly sprayed or greased 13″ by 9″ glass baking dish. Bake until browned and puffed, and knife inserted in center comes out clean, 25 – 35 minutes. Remove from oven; let stand 5 minutes before serving and ENJOY!
Pre-Cooked Bread Pudding
24 Jan 2010
by marisashealthykitchen
in Home Cooking, Vegetarian Recipes
Tags: comfort food, cream, quick and easy, sides, snack, soup, vegetarian
I have been craving and cooking so many soups lately because of these bitter cold wintery days! This one will be sure to warm you up but I love that it is also super low in fat! Michael and our friend Jesse were both pleasantly surprised and happy to find out how yummy low-fat soups can be. Enjoy this one! Yum!!
Broccoli Cheese Soup
6 servings
- 1 tablespoon extra-virgin olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 2 stalks celery, chopped
- 1 potato, peeled and chopped
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1/2 teaspoon dry mustard
- 1/8 teaspoon cayenne pepper
- 28-32 ounces vegetable broth
- 2 bunches of broccoli, stems (peeled and chopped) and florets (chopped)
- 1 – 2 cups shredded fat-free or reduced-fat Cheddar cheese
- 1/2 cup fat-free or reduced-fat sour cream
- 1/2 teaspoon salt
- Heat oil in a large pot over medium-high heat. Add onion, carrot and celery and cook, stirring, until the onion and celery soften, 5 – 6 minutes. Add potato and garlic and cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring continuously for 2 minutes.
- Add broth and broccoli; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 20 minutes.
- Use an immersion blender or pour into a blender and puree soup. If you want leave it a little chunky, but I preferred a smooth puree. If you used a standing blender, pour the puree back into the pot.
- Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted, about 2 minutes. Season with salt.
21 Jan 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: almond milk, artichoke, comfort food, cream, pesto, quick and easy, sides, snack, soup, vegan, vegetarian
This soup was sooo good! Thanks Bryanna! It was super easy and super deelish! I love artichokes and the taste that lingers in your mouth after you have eaten them. This soup is just divine and super creamy and Vegan! Yum! Highly recommend! Bryanna also listed the nutrition stats, which is always helpful!
Plus I just found out this is the coldest winter in NYC since 1977. No wonder I am craving soups lately!
Vegan Creme of Artichoke and Mushroom Soup with Pesto
adapted from Vegan Feast Kitchen
Servings: 4
2 tablespoon vegan margarine or olive oil
1 1/2 cups fresh crimini or white mushrooms, chopped
2 shallots, chopped
2 tablespoons white unbleached flour
6 cups lite soy milk or other nondairy milk
2 tablespoons No-Chicken Bouillon/Soup Base
2/ 14 oz. cans artichokes hearts in water, well-drained and chopped
(OR use two 9 oz. pckgs. frozen artichoke hearts, thawed, drained and chopped)
2 tablespoons non-dairy basil pesto (I made my own but you can just use a packaged brand )
salt and freshly ground black pepper to taste
- Melt the vegan margarine or heat the olive oil in a large pot. Add the mushrooms and shallot and stir-cook over medium-high heat, about 5 minutes.
- Stir in flour and stir-cook for 1 minute.
- Vigorously stir in the nondairy milk and bouillon and let it come to a boil, stirring. Cook 1 minute, stirring consistently.
- Add the artichokes, reduce the heat to a simmer and cook, uncovered, for 5 minutes.
- Either use an immersion blender to puree the soup or Carefully pour into a blender and puree there.
- If you are using an external blender pour back into the pot.
- Add the pesto and stir to combine.
- Serve and Enjoy immediately.
Nutrition Facts
Nutrition (per serving): 285.1 calories; 27% calories from fat; 9.0g total fat; 0.0mg cholesterol; 3578.0mg sodium; 1272.9mg potassium; 44.1g carbohydrates; 12.9g fiber; 14.5g sugar; 31.2g net carbs; 22.3g protein; 5.6 points.
Check out the steam coming off the top of the soup!
13 Jan 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: asian, comfort food, pasta, Peanut Sauce, quick and easy, sauces, sides, snack, tamari, vegan, vegetarian
I was always obsessed with Cold Sesame Noodles from Chinese restaurants. If there is one food that I remember loving from my childhood, it is this one. And although I occasionally indulge in it now, we rarely order it in. We ordered some recently from Vegetarian Paradise 2, so yummy! I love this place but since it basically is just vegan chinese food, we almost never treat ourselves to it. After having that small taste, a couple of days later I was hankering for more. I chose to whip some up for myself and I was pleasantly surprised by how deelish it came out!
Before Mixing
After Mixing - don't they look so authentic!?!?!
Cold Sesame Noodles
3 tablespoons tamari
2 tablespoons rice vinegar
A squeeze of Sriracha
2 tablespoons brown sugar
1/2 cup creamy peanut butter
1 tablespoon sesame oil
1 teaspoon grated peeled fresh ginger
1/2 cup water
1 pound spaghetti
In a pan combine the soy sauce, vinegar, Sriracha, brown sugar, peanut butter, oil, ginger, and water. Simmer the mixture while stirring until thickened and combined, only a few minutes. Cook the noodles and drain. Toss with the sauce and chill until it reaches your desired temperature or if you just can’t wait any longer. if you want it traditional add chopped scallion and cucumber strips
YUM!!
10 Jan 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: agave, chips, comfort food, dip, entertaining, h'orderves, quick and easy, sauces, sides, snack, sweet potato, vegan, vegetarian
Go JETS!
Game Day at my house is always an event! I don’t always make fun and fabulous foods but I try to. This one was so perfect and yummy! On these kind of days I can appreciate the short prep time so we can just sit down and enjoy ourselves. I always love making a sauce like this because not only is it amazing but it is so bright and gorgeous too!
The inspiration for this dish was from one of the great NYC vegetarian restaurants, Gobo. When I was younger I would order their Yam & Yucca fries that always came with a yummy raspberry dipping sauce. I haven’t ordered french fries anywhere in years, so this was such a pleasure to indulge in! I love taking something classic like that and updating it with a healthy twist! Deelish!
Sweet Potato Fries with Raspberry Dipping Sauce
3 to 4 sweet potatoes
2 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup sweetened dried cranberries
1/2 bag of frozen raspberries
1/4-1/3 cup agave
Preheat the oven to 425 degrees. Spray or lightly grease a large baking sheet. Peel the sweet potatoes and cut them in 4 slices lengthwise. Then cut east piece into 1/4-inch wide strips. Place them into a large bowl and add the oil, salt, and pepper. Toss gently to coat the potato slices well and spread them on the baking sheet in a single layer. Bake until the potatoes are lightly browned and crisp on the outside and tender on the inside, 25 – 35 minutes. Make sure to rotate them once halfway through. While potatoes are baking; combine the frozen raspberries with agave until smooth in a food processor or blender and pour into a serving dish. When the potatoes are done serve immediately with dipping sauce.
Raw Sweet Potatoes
06 Jan 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: butternut squash, comfort food, cream, sides, snack, soup, vegan, vegetarian
MMM! Super creamy and tasty soup! It is soooo cold outside! There is nothing better in this weather than a deelish bowl of warm soup. And this one is super good and really low-fat. The flavors also undeniable wintertime, love that! I used sour cream for garnish to mix in, but you don’t have to. Actually, since there was lots of leftovers, I have been enjoying this so much without the addition of the sour cream and it is so good! This soup is super delightful on its own 🙂 Make this one soon, it is sure to impress.
Roasted Butternut Squash, Pumpkin, Pear Soup
6-8 servings
1 large butternut squash, peeled, seeded and chopped into 2-inch pieces
2 carrots, peeled and chopped
2 tablespoons extra-virgin olive oil
Coarse sea salt and ground black pepper
3 leeks, white and light green parts only, cleaned well and chopped
2 Bosc pears, peeled and chopped
1/2 cup white wine
1/4 cup port
7 cups vegetable broth
3/4 cup pumpkin puree (from can)
1 large sprig fresh thyme plus some for garnish
1-inch piece ginger, peeled and grated
1/4 cup reduced-fat or vegan sour cream, (optional)
3 tablespoon chopped crystallized ginger
- Preheat the oven to 450 degrees. In a large roasting pan, combine the squash and carrots with the oil and salt and pepper. Roast for 10 minutes, then add the leeks and pears. Toss together and continue to roast for another 30 minutes.
- Remove the pan from the oven and immediately add the wine and port. Use a wooden spoon to scrape the bits and vegetable from the pan. Carefully, transfer the vegetables mixture to a large pot. Pour in the broth and add the thyme sprig, grated ginger and pumpkin puree, bringing the liquid to a boil. Reduce the heat and simmer, partially covered, for 1 hour.
- Remove the thyme sprig and puree the soup with an immeserion blender or standing blender.
- Season with salt and pepper.
- Dollop with sour cream, if desired, and sprinkle with crystallized ginger and chopped thyme leaves.
05 Jan 2010
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: avocado, Carol Alt, comfort food, quick and easy, raw, sides, snack, soup, vegan, vegetarian
This is another recipe that I have made many times and just LOVE!! Sorry for not sharing before today! I can’t say it enough, but there is nothing easier to make than a raw soup. All you do is take the ingredients and throw in your blender. You are eating a deelish and healthy meal in under 5 minutes 🙂
This soup is super creamy with the perfect flavor. Enjoy 🙂 Plus the recipe originated from the Glamour Girl of Raw, Carol Alt! You must check out her book. So fabulous!
RAW Red Pepper Curry Soup
Adapted from Carol Alt’s “The Raw 50” and TheSunnyRawKitchen
3-4 Servings
1 ½ large red or yellow bell pepper
1 apple, peeled
1 small avocado or ½ large one
½ cup basil leaves
¼ cup walnuts
1 green onion
1 clove garlic
1 tablespoon curry powder, or to taste
Salt, to taste
Dash cayenne
2 cups water, or until desired consistency is reached
Blend all ingredients until smooth.
03 Jan 2010
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: green, Nama Shoyu, quick and easy, raw, salad, sides, snack, vegan, vegetarian
I love snap peas and peppers! I normally prefer to eat both of them raw (as in plain, straight from the garden, store, fridge) but sometimes it is fun to mix things up. If you do not have a dehydrator just stir-fry them up in the same way. The recipe measurements are approximates as I am more a pour and dash kind of gal 🙂
Raw Snap Peas and Peppers
1 lb fresh sugar snap peas
1 red, orange or yellow bell pepper, sliced
1 teaspoon dried basil
1/4 cup nama shoyu
1/4 cup extra virgin olive oil
1/8 teaspoon black pepper
In a large bowl, combine all ingredients together to coat vegetables. Marinate for 1/2 to 1 hour.
Spread out on a teflex sheet and dehydrate for 1/2 hr., or until snap peas are tender but firm.
28 Dec 2009
by marisashealthykitchen
in Home Cooking, In the News
Tags: comfort food, snack, vegetarian
I have never been to Bonnie’s before, nor do I typically like diner kinds of restaurants. But I read in NY Mag that Jonathan Safran Foer’s (author of Eating Animals) named this veggie burger as one of his favorites in Park Slope. Plus after further review I see that not only do they serve Vegetarian Chili but they serve Vegetarian Chili Chese Fries. This is something I have never had because every place makes their chili with meat 😦 I don’t eat food like this often, but for the ultimate of comfort food we may be heading to Park Slope soon!
Jonathan Safran Foer’s Favorite Burger courtesy of New York Magazine
Photo: Richard De Luca/Zuma/NewsCom
“[Bonnie’s] veggie burger is f—king great! I remember what hamburgers were like, but, believe it or not, I would choose their veggie burger over a hamburger.” —Jonathan Safran Foer naming one of his top five vegetarian-dining spots in Park Slope for Brooklyn Paper. Yes, Jonathan Safran Foer, we do believe you.
Bonnie’s Grill
278 Fifth Ave.nr. 1st St., Brooklyn, NY 11215
718-369-9527
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