Veggie fajitas

In our household Tuesday means taco Tuesday. It's hard to find meals that feed all five of us simply because my kids are very picky. Since tacos are liked by all of us we started taco Tuesday a few weeks ago. I usually make two different kinds of tacos; ground meat for the kids and vegetarian tacos for the adults.
I  make ground "beef" tacos with the soy crumbles by morning star. But I was craving something a little different this week and wanted to make veggie fajitas.
I absolutely LOVE veggie fajitas and was excited for a change of pace for tacos. This recipe is so easy and turns out great every time. I served these fajitas on Mission tortillas artisan brand wheat and black bean blend. These tacos go great with a side of re fried vegetarian black beans.

Here's the easy recipe, enjoy!

Vegetable Fajitas (foodgawker)

Serves 2

• 1 onion, sliced
• 3 peppers (any color), seeded and cut into strips
• 1 garlic clove, crushed (I always add at least 4 cloves, garlic lovers)
• 8 ounces mushroom caps, sliced
• 6 tablespoons vegetable oil
• 2 tablespoons chili powder
• Salt and freshly ground black pepper
• 4-6 flour tortillas, warmed (you could use any type of tortilla to your liking)
• Garnish: cilantro, lime, *sour cream, **guacamole

1. In a large bowl, combine the onion, peppers, garlic and mushrooms.
2. Mix the oil and chili powder in a cup, pour over the vegetable mixture, and stir well. Set aside.
3. Heat a cast-iron skillet or wok until very hot. Add the marinated vegetables, and stir-fry over high heat for 5-6 minutes, until the peppers and mushrooms are just tender. Season with salt and pepper. Spoon a little of the filling onto each tortilla and roll up. Garnish with fresh cilantro, lime wedges, sour cream and guacamole.

*I first garnished these fajitas with sour cream then the next time I made these I garnished them with Mexican creama and it was delicious!
**I haven't served them with guacamole yet but I'm sure that would be amazing. I'll post my easy and tasty guacamole soon.

Trisha Yearwood's blueberry pancakes

I have to admit I was a little surprised and impressed when Trisha Yearwood debuted her cooking show on The Food Network called Trisha's Southern Cooking. I liked her tv personality and her easy take on simple country cooking right away. I also loved hearing all those personal family stories and guests that tie in with her yummy recipes.
As usual I was drooling over her cooking one Sunday when I saw her yummy fresh blueberry pancakes sizzle in her skillet. They looked so good and of course my boyfriend was in the room and wanted to taste them as well. (He's a HUGE foodie)
Since I'm a Cali gal I'm able to buy fresh blueberries year round. But since they are in season that's best time to try these yummy treats.
Another reason I wanted to try this recipe out was because she used a couple ingredients I've never used before in my blueberry pancakes which was lemon zest (duh, what a great idea) and sour cream. When I made these they didn't turn out super light and fluffy but rather rich and has a great blueberry lemon flavor!
I think I mentioned before that I only bake or cook using the best ingredients I can. For instance I used non bleached flour, non refined bleached sugar, organic eggs, whole milk, and ALWAYS real vanilla extract. I'm telling you can taste the difference and the extra effort does pay off.
I included a pic of my daughter Alyssa simply because she's a berry-holic! She eats berries like their candy and so do I. I also included a picture of my brand new beautiful measuring spoons which were a recent birthday gift, love them!
So please try this recipe out on a lazy Sunday morning and you will not be disappointed.
Oh a quick side note, if you use fresh blueberries they will pop while cooking and it leaves quite a mess so make sure your skillet is non stick with plenty of butter.

Recipe:
Blueberry Pancakes by Trisha Yearwood

Ingredients

• 1 3/4 cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup milk, plus more if needed
• 1 cup sour cream
• 1 stick butter, melted
• 1/2 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen blueberries
• 1/2 teaspoon lemon zest

Directions

Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. In a separate large bowl, lightly whisk the eggs. Add the milk, sour cream, half the melted butter and the vanilla, whisking to blend. Make a well in the dry ingredients and pour the egg mixture into it. Whisk the ingredients together just until blended. Fold the blueberries and lemon zest into the batter.

Heat a large skillet or griddle over medium heat and coat with some of the remaining melted butter. For each pancake, pour about 1/4 cup of the batter into the hot skillet. Cook 3 or 4 pancakes at a time, depending on the size of the skillet. If the batter seems too thick, thin it with 1 to 2 tablespoons milk. When bubbles begin to form and "pop" on the pancake's surface, after about 1 minute, and the outer edge looks done, flip it over and cook briefly for about 30 seconds on the other side.

Easy banana puddin'

A couple of weeks ago I took the kids to our local library. As usual I headed straight to the cooking section. I pulled a few different cookbooks and started scanning through the recipes and pictures. Surprisingly I only checked out two cookbooks; Morgan Freeman and friends and Paula Deen's Southern Cooking Bible.
Well as you can easily guess this banana pudding recipe belongs to the queen of butter. After reading her cookbook that banana pudding craving just wouldn't go away. So I decided to make the easy version for St. Patrick's day weekend since I could share it with several people. If not, I wouldn't have made it since I've been getting healthier and the old me would probably have eaten the whole thing myself, sad but kinda true.
Anyways I recommend this recipe if you want to make a quick and yummy dessert. It's great for a big family gathering, pot lucks, family picnics, or any casual event.

The recipe is very simple....
 Just put a layer of Nilla wafers on the bottom of your serving dish, then top it with fresh ripe sliced bananas.

 

 Next you make a yummy pudding mixture that's very easy to whip together.

 Spread that on top of the bananas then top it with another layer of Nilla wafers, done!


This recipe was a hit that weekend and we still had lots of leftovers for the next two days.

Not Yo Mama's Banana Pudding by Paula Deen

Ingredients

1. 12-ounce container frozen whipped topping thawed, or equal amount sweetened whip
2. 14-ounce can sweetened condensed milk
3. 8-ounce package cream cheese, softened
4. 2 cup milk
5. 5-ounce box instant French vanilla pudding
6. 6-8 bananas, sliced
7. 2 bags Pepperidge Farm Chessmen cookies or vanilla wafers

Directions

1. Put a bag of cookies (or vanilla wafers) on the bottom of a 13x9x2 inch dish, then slice bananas and layer on top.
2. Combine milk & pudding mix, and blend well using a mixer.
3. In separate bowl, combine cream cheese & condensed milk and mix until smooth.
4. Gently add in whipped topping to cream cheese mixture.
5. Mix cream cheese mixture with pudding mixture and stir until well blended.
6. Pour mixture over the cookies & bananas, and then cover with another layer of cookies.
7. Put in refrigerator until ready to serve.

 

 

 

 

 

 

 

 

 

 

 

Super Bowl brownies

Yes I know I posted a couple of healthy recipes but I'm also a baker. I have a small cupcake business that I run out of my home called Laura's cupcakes. So i will definitely posts some sinful sweet recipes as well as more healthy ones.
I've had a sweet tooth since I came out of the womb and really fell in love with baking just a few years ago. I began to read a bunch of dessert recipes and started to teach myself how to bake. I watched tons of cooking shows, read lots of cookbooks, and of course got a tip or two from my mom.
I first started off baking with quick and easy cake and cookie mixes. Then once I got the hang of how to properly bake I began reading about organic eggs and milk. I also became aware of how much processing goes into white sugar & flour to get it looking nice, white, and refined for the consumer. I began to read labels on the items I was baking with and became a little grossed out.
So I began to experiment with different scratch recipes and started to use real butter, real vanilla extract, non refined flour and sugar, and free range eggs. I honestly can taste the difference in my baking and think its worth the little bit of extra money spent.

Super Bowl Sunday and food go hand in hand in my family. I suddenly got the urge that morning to bake. I gave my kids the choice and they screamed "brownies"!!! So I went on one of favorite food apps called food gawker and found a decadent looking brownie called Oreo truffle brownies, YUM!!!! I never made them before and couldn't wait to try them.
This recipe is a standard brownie, topped with a truffle layer of Oreo cookies and cream cheese, then topped with chocolate ganache!!! What's not to love, right???
So try this recipe out when you want to splurge and make some yummy treats.

Oreo Truffle Brownies (Good Thymes and Good Food food blog)
1 cup unsalted butter, at room temperature (use real butter not a substitute)
2 cups granulated sugar (I used a non refined sugar)
4 large eggs (organic or free range)
1tsp. vanilla extract (*use real vanilla)
1/2 cup cocoa powder
1 1/3 cups all-propose flour (use non bleached flour)
1/2 tsp. salt
30 Oreo cookies (Newman's Own makes a great vegan cookie without all the artificial fillers and preservatives)
6oz cream cheese, room temperature
1 cup heavy cream (a bit pricey but necessary for a good ganache)
10 oz semi-sweet or dark chocolate chips or chopped chocolate

1.Preheat oven to 350 degrees and line a 9x13in baking pan with aluminum foil and spray with cooking spray, set aside. This helps pop the brownies out easily.
2.In the bowl of an electric mixer, cream butter and sugar together, 2 minutes. Add eggs and mix well, scraping down the bowl as necessary. Add in vanilla, salt, cocoa, and flour. Mix just until combined, being careful not to over mix batter.
3. Pour batter into prepared pan and bake for 20-25 minutes, until tester comes out with just a few crumbs attached. Remove to a wire cooking rack and cool completely.
4. While the brownies are cooling, make the Oreo truffle layer. In a the bowl of a food processor, pulse cookies into fine crumbs, removing 1/4 for topping, Add in cream cheese and pulse until combined.
5. Once brownies are completely cool, carefully spread Oreo truffle layer over brownies with an offset spatula. (The truffle layer doesn't have to be perfect because it will be covered with ganache.)

 

6. Heat cream in a microwave-safe bowl until very warm, 1 minute at a time. Stir chocolate into cream until completely melted and smooth. Pour ganache over Oreo layer and spread with an offset spatula. Place in refrigerator until fully set. Store in fridge.

*I make my own vanilla extract and it's really very very simple. I'll post the recipe later.

My mommas cooking

If any of you know my mom or had the opportunity to eat her cooking then you will understand why I posted one of her recipes.
All of my life I've always known that my mom is a great home cook. But unfortunately when I was younger and naive I didn't have the slightest interest in learning how to cook. I can remember several times growing up my mom kept trying to teach me and show me things and I could of cared less. But oh boy how funny life turns out. Trust me as an adult I'm always asking her where she got that recipe or how did she make a certain dish. Food is now one of the passions we both share and so is cooking. If I could go back in time and sit my twelve year old self down I would, but I'm learning now!

Today's recipe is a sweet pepper pasta sauce. I believe that sweet peppers are now in season because I see them in every store I'm in. One day when I was shopping I  noticed them in quite a few customer's carts. Then it occurred to me I could get my mom's recipe for her pepper sauce!
So here is her sweet pepper sauce and I can't wait to try other recipes using these peppers while they are in season and very inexpensive.

Ingredients:
1/2 red onion chopped
sliced sweet peepers chopped (about 1 cup or so)
2 garlic cloves minced  (we used 4-garlic lovers)
28oz can crushed tomatoes (San Marzano is the best)
15oz can tomato sauce
Basil (1/2 cup chiffonade stripes)
Fresh ground pepper
Salt (Kosher is best)
3/4 tsp nutmeg
1/4 tsp chili pepper flakes (this sauce has a kick)

1) Saute the sweet peppers in garlic oil until them start to become soft. Then add the red onion and garlic. Cook until onions become translucent. At this point I added some salt and pepper to taste.
2) Add the crushed tomatoes and tomato sauce and mix with the cooked veggies.
3) Next season your sauce with the basil, salt, ground pepper, nutmeg, and chili flakes. You of course could always add more if the sauce tastes a little tart or unseasoned. I kept adding a little bit more and stirring to incorporate and kept tasting until I thought it tasted just right.

***I served this sauce over spaghetti and Vegan Italian sausage and it turned out great***

Eating healthy

As a foodie I love to cook. And most of all I'm obsessed with recipes. I love cookbooks, cooking magazines & shows, and food apps.
On this journey to become healthier I'm always on the lookout for tasty vegetarian and calorie conscious recipes. I recently subscribed to Vegetarian Times and Cooking Light magazines. I experimented with Vegan Vietnamese sandwiches, chickpea curry, and today's recipe Spaghetti with Bok Choy with poached eggs.
This recipe is low cal and packed with vitamins and minerals. The bok choy is rich in vitamin A,C, and K. It also has a lot of potassium and calcium. I love this recipe because not only does it tastes good but it's also a complete meal with protein (egg), veggies, and complex carbs (wheat pasta). Also when you slice into the poached egg and mix the pasta all together it creates a rich and yummy sauce. 😋

Here is the recipe I tried from my Vegetarian Times magazine. Give it a try and you won't be disappointed.

Spaghetti with Bok Choy, Poached Egg, and Ramano cheese. (vegetarian times)
Serves 4
Per 2-cup serving (395 cal, 14g fat)

1 Tbs. olive oil
8 cups thinly sliced bok choy (about 1lb)
1 red bell pepper, thinly sliced
1/2 tsp red pepper flakes
5 cloves of garlic (I used 7-garlic lovers)
1 cup low sodium vegetable broth
4 large eggs
1/2lb whole wheat spaghetti
4 green onions (I used about 6)
2oz grated Romano cheese (1/2 cup)

1) heat oil in skillet over medium-high heat. Add bok choy, bell pepper, and red pepper flakes; sauté 8 minutes, or until vegetables turn golden. Stir in garlic, then broth. Reduce heat to medium-low, and simmer 3 minutes. Season with salt and pepper, if desired, and keep warm.
2) Bring skillet filled with 2 inches of water to boil. Crack eggs into skillet; reduce heat to low, and poach 4 minutes. (I use my handy poachpod).
3) Cook pasta according to package directions for al dente. Toss cooked pasta with bok choy mixture. Divide pasta among serving bowls, and top each serving with a poached egg, 2 Tbs green onions, and 2 Tbs Romano cheese. Season with salt and pepper if desired.

Buying healthy doesn't always have to be expensive

During my slow process of becoming a healthier person I have heard from other people and have said it myself in the past that buying healthier food items are too expensive. Not to say that it's not true but it doesn't always have to be.
As a single mom I'm always watching my budget as best as I can and am looking for a good deal on anything from groceries to clothes and shoes. So now I've made it a habit of any store that I walk into I head straight for that clearance rack or shelf. I also love going to outlet stores and clip coupons. It also helps to shop by store weekly mailers to get the best grocery store deals.
When I started buying organic items and healthier food items I was pleasantly surprised to find great deals at the .99 and dollar stores. Today at the .99 store I found some fresh cucumbers, garlic, peppers, and bananas. I also found various protein bars, low fat crackers, and snacks. The .99 also has a large section of canned goods so it was easy to find these organic beans.
All I can say is don't get discouraged if you're on a tight budget. Just do the homework and keeps your eyes open.

Good luck to you and I'll keep posting weekly deals that I find.