Friday Freebies: Vegetarian Recipes Ebooks

         It's time for the Friday Freebies. Can you believe how fast and tiring this week had been?  It's only 10 am EST and I can't wait to get my second mug of coffee.  Oh, did I ever mentioned that I just realized that my beloved coffee mug hold 2 1/2 cups? Yikes!

 

          Anyway, if you had one of those toxic weeks, isn't it time to detox?  I'm not referring about those "magic" drinks or a few days of deprivation.  Who needs that after a tiring week right? 

 

          I'm firm believer of food balance.  If I want to indulge, I make sure I have a healthy side dish to go along with it.  Since I am not a big raw salad fan, in fact, I don't find any comfort eating it, I looked around for healthy vegetable recipes. 

         

          Good news!  I found some amazing e-books filled with vegetarian recipes that you can download for free today.  From dips, appetizers, main course and even desserts, I'm sure you will find a something that will make your taste buds and body happy.    

 

         Have a relaxing and recharging weekend my friends!

- Roz

Best Chili and Beans Recipe

      Hello July!  Today is officially the first day of summer in our home.  With a new schedule that includes swimming lessons, library educational programs, reading logs, play dates, parties and school homework, (Oh yes! Each of my kids have a thick packet of assigned work and even website activities to be graded once school starts.) cooking will be quite a challenge. Can you relate?  For sure, nobody wants to be stuck in the kitchen especially when the weather is beautiful right? I don't know about your kids but mine seem to have bottomless pits when they are home.  As in every 30 minutes they are looking for something to eat! No wonder I barely can keep up with the demand.

        In times like this, I rely on recipes that can be cooked once and have versatile uses.  One of my lifesavers is this delicious Chili and Beans.  If you don't feel like watching it on the stove for an hour or so, definitely use that Crock Pot you've been hiding in your closet.  To use this method, simply sauté the garlic and onions and let the meat brown first on the stove before mixing it with the rest of the ingredients in the slow cooker. Then let it do its thing for 6 hours on the low setting.  It's that easy.

        You may also notice that this recipe is quite a big batch. Don't be afraid to make the whole thing.  I often transfer this chili in small containers and keep it handy in the freezer.  So versatile, you can also serve this chili over pasta, on top of nachos, as a dip for  chips and sliced veggies and of course, as an  excellent topper to hotdogs and burgers. Whether you have a big family such as mine, love to entertain or just too busy to cook everyday, give this one a try.  I'm sure you'll love this as much as I love it.

        Happy cooking and have a great summer!

- Roz

      
Ingredients:

5 lbs. ground beef (you can also use pork and turkey combination)
2 Tbs. olive oil
2 Tbs. garlic minced
1 1/2 cups onion chopped
3 pcs. bay leaf
1 28 oz. can crushed tomatoes
2 1/2 Tbs. chili powder
1 Tbs. garlic powder
2 Tbs. sea salt
1 tsp. ground black pepper
1 Tbs. dried oregano
1 tsp. cumin
1/4 cup cognac
2 15 oz. cans beans (I used cannellini)
1 Tbs. sriracha or hot sauce (this amount is for a kid friendly version, you can definitely add more if you like)
2 Tbs. mini chocolate chips (I used Enjoy life) *

1. In a big Dutch oven or pot, heat the oil and sauté the minced garlic and onions for about 2 minutes or until the onions become translucent.
2. Add the ground meat and cook until brown.  Stir occasionally to make sure the meat is cooked evenly.
3. Pour in the crushed tomatoes and cognac. Mix and let the alcohol evaporate for about 5 minutes.
4. Season with salt, pepper, cumin, garlic powder, chili powder and oregano. 
5. Add the beans and bay leaf. Cover and bring to a boil. 
6. Once the mixture comes to a boil, add the chocolate and mix until melted.
7. Let the chili simmer for at least 40 minutes.  The longer you simmer it, the better (about 2 hours).
8. Just before serving, mix the Sriracha or your favorite hot sauce.
9. Enjoy!

* If you are not dairy free, you can use 3 pcs. of Hershey's kisses.

Sausage and Peppers Casserole - Food Allergy Friendly Recipe

       Have you missed me? I know I was out of the circulation again. Why? Well, I have extra mommy duties lately because Child #3 is currently suffering from pneumonia. Ugh! The good news is that he's responding quite well with his medication and now on the way to full recovery.  Thank God! 

       Moving on, have you been enjoying the sudden weather change? For the past few days, the people here in New Jersey (and the entire East Coast) have been experiencing summer like temperatures. You know what that means right? Time to enjoy the outdoors and casual entertaining.  

       Since our grocery bill has tripled after the food allergy diagnosis, I am now challenging myself to create recipes which are not only safe for the kids to eat but are also crowd "pleasers" and most of all, will not burn my wallet.  Though buying organic and specialty ingredients are quite pricey, I can attest that these items usually are loaded with more flavor.  By adding less costly and  healthier "fillers", we can literally feed an army. 

        Check out my take on the common Sausage and Peppers. Instead of serving whole or big chunks of sausages on a roll, these are thinly sliced and are served on top of rice.  The onions and bell peppers not only add flavor but are filling too.  Yes, your guests should eat their veggies!  The flavorful cooking broth doubles up as a sauce that gives the rice a homey taste.  No waste thus making it very affordable.  

         Bring this dish to your next gathering.  I'm sure your friends as well as you wallet will love you. 

-Roz

Ingredients:

1 lb. Italian style Pork Sausage (sliced diagonally)
2 Tbs. extra virgin olive oil
3 big cloves of garlic (sliced thinly)
2 cups onions (sliced in in half moons)
5 bell peppers (sliced into strips)
1/4 tsp. chili flakes (you can add more)
1/2 cup marsala wine
1 cup chicken broth
1 1/2 tsp. sea salt  (you might use less depending on the brand of sausage and broth you are using)
1/2 tsp. ground black pepper
8 cups cooked rice (steamed)

1. Pan fry the pork sausage in heated pan with olive oil. Do it in batches so that the sausage will have nice sear marks.  Set aside.
2. In the same pan, saute the garlic, onions and bell peppers for 3- 5 minutes or until the onions are translucent.
3. Add the Marsala wine and chicken broth. Scrape the pan to get all the brown bits incorporated in the sauce. Bring to boil.
4. Put the cooked sausage pieces back in the pan. Season with salt, pepper and chili flakes.
5. Lower the heat and let the dish simmer for 10 minutes.
6. Mix well and turn off the heat.
7. Put some sauce on the bottom of a casserole pan.  Then arrange a nice layer of rice.
8. Top the rice with the sausage and pepper mixture.  Make sure to add all the sauce.
9. Serve hot.

Tips:
 - Slightly frozen sausage is easier to slice.  Place the sausage in the freezer for 2 hours before slicing.
  - Make sure to double check the ingredient list of the sausage you are using for allergens.  My favorite is the Wegmans brand because it is free of gluten, dairy and soy.
 - For this recipe, I used the Sweet style sausage because my kids can't handle the Hot/Spicy variety.

Chinese Five Spice Beef Stew

       The flu bug has visited our home again.  Can you believe it is the second time all four kiddos have on and off fever for 2 weeks?  When I brought them to the doctor, they were tested positive for flu and this time a different strain.  Are you kidding me?   They were just sick last month! 

 

         Oh well, I now agree with the news that this winter's flu season is one of the worst we had.  Whether one had a flu shot or not, many were not spared.  Thank God none of my children have pneumonia.

 

          Since each child had to be off from school for about 7 days and yes, I was stuck with cracky, I want mommy babies, I rely on recipes that are easy to prepare and can be kept warm until someone is ready to eat. 

 

         One of our family's favorites is this delicious Chinese Five Spice Beef Stew.  This dish gets better the longer it simmers. In fact, I like it the day after I prepared it.  It also freezes well so feel free to make the entire batch.  Though my children love this over rice, you can also have it on top of mashed cauliflower, nachos and even use it as a sloppy joe with a twist.   The best part is you can also use your trusted crock pot to make this which means, you'll save more time. Isn't that great?       

 

          So whether you have sick children like me, expecting some company over the weekend or simply short on time to cook, this hearty and versatile dish will surely be a big help.  Give it a try and let me know how it turned out.    

        

Ingredients:
2 Tbs Bacon grease
3 lbs ground beef
1 Tbs garlic minced
1/2 cup onions chopped
1 32 oz can crushed tomatoes
3 pcs star anise
3 pcs bay leaf
1 3 inch cinnamon stick
1 tsp cloves
1 Tbs sea salt
1 tsp Chinese 5 spice powder
2 Tbs Sriracha or hot sauce
2 cups potatoes diced
1 lbs frozen peas
2 cups water
1/2 cup red bell pepper diced

1. In a big dutch oven or heavy pan, brown the ground beef in bacon grease.
2. Once the meat has browned, add the garlic and onions and sautee for 4 minutes.
3. Add the crushed tomatoes, water, star anise, bay leaf, cloves, cinnamon, chinese 5 spice powder and 1/2 Tbs of salt. 
4. Bring to boil and simmer for at least 45 minutes or until the sauce is reduced in half.  The longer you simmer it, the more flavorful it gets.
5. Add the potatoes, peas and bell pepper. 
6. When the potatoes are soft, check if you need to add the remaining 1/2 Tbs of salt. 
7. Stir in the sriracha or hot sauce. 
8. Turn off heat, remove the bay leaf and cinnamon stick. 
9. Serve over steamed rice or cooked rice noodles. 

Enjoy!

Note:  This recipe can be made with a slow cooker.  After browning the meat, transfer it to a crockpot, add the remaining ingredients except for sriracha and reduce the water to just 1 cup.  Cook on low for 6 hours.  Stir in the sriracha just before serving. 

-Roz

Sherry Shrimp Stir Fry

        It's the first Friday of Lent and that means it will be time to go meatless.  Growing up in a strict Catholic household, my grandmother never served meat on Fridays.  Yes, she did it the whole year! 

      

       As time passed and now that I cook for my own family, the tradition of not having meat on Fridays has become limited to the Lenten Season.  In fact, pre food allergy diagnosis, it slowly evolved into our family's Pizza night that's loaded with all kinds of meat and the works. Since we have already changed our family's menu for months now and I have been reading countless books on healthy living, allergies and weight loss (shhh.... the later is a secret!), I am thinking of restarting the meatless Friday tradition.  After all, non of the children is allergic to fish, shellfish and veggies.  Sounds good?

 

       Anyway, here's one of my favorite easy to make shrimp dish.  It's so versatile, one can serve it as an appetizer and even as a main dish when paired with rice/noodles and veggies.  Oh, these shrimps are even great with your favorite wine for that Friday night happy hour.      

 

 

 

Ingredients:

 

2 lbs fresh shrimp (easy peel with shells on)

3 Tbs extra virgin olive oil

1 tsp fine sea salt

1/2 tsp ground black pepper

1/4 cup sherry wine (vegetable broth if you don't like alcohol)

1 tsp garlic powder

1/2 tsp chili flakes

1/4 tsp ground cayenne pepper (you can use more)

1/4 cup chopped fresh parsley

 

1. Bring a big sautee pan or wok to medium heat. 

2. Once hot, add olive oil and shrimps.

3. Season with salt, black pepper, garlic powder and cayenne pepper. 

4. Pour in the wine or broth and let it reduce to half.  Keep mixing the shrimps so that it will cook evenly on all sides.

5. When the shrimps has turned pink evenly, sprinkle with chili flakes and chopped parsley.  Make sure not to overcook or else the shrimps will be tough.

6. Transfer to a serving plate and serve with a wedge of lemon.

 

Enjoy!

 

-Roz 

 



Sneaky Spinach Dip - Dairy Free

        Super Bowl is just a few days away and most of us are now busy preparing for THE Big Game.  Though this Sunday, is considered one of the biggest calorie loaded feast in American calendar, I know most of the ladies and some men out there would like to enjoy something a little healthier in the menu. After all, it's only been a month since we promised to lose some weight right?

 

        So, how can we entertain and feel better at the same time?  I think this easy recipe for a Spinach Dip will be handy.  By sneaking in healthier alternatives and keeping the yumminess, I'm pretty sure the guys wouldn't notice any difference at all.

 

         When I first created this recipe, counting calories is not even my intention.  My children were diagnosed with food allergies a few months ago and I was challenged to re-create the dishes my kids love without having gluten, dairy, egg, soy and even nuts.   If cooking without those ingredients isn't hard enough, how about getting the same taste and flavor the kids were so used to. 

 

          After a few trial and error, I am confident that this version of Spinach Dip is the closest to the real one.  It has passed the four children taste test with flying colors.  As what my eldest would say, "It's okay to double dip as long as no body sees it."   

 

      

 

 

Ingredients:

 

10 oz frozen chopped spinach (defrosted)

1 15 oz can cannelli beans

1 tsp salt

1 tsp garlic powder

1/2 tsp black pepper

2 tsp rice vinegar

1/3 cup extra virgin olive oil

 

1. Rinse the beans in running water and drain.

2. Using a blender or food processor, puree the beans, half of the spinach, salt, pepper, garlic powder and rice vinegar.

3. While the machine is running, slowly drizzle the olive oil. 

4. Add the remaining spinach and pulse a few times until you get your desired consistensy for the dip and size of the spinach.  If you find the dip too thick, thin it up with adding a teaspoon of olive oil at a time. 

5. Transfer to a microwavable bowl and heat it up for about 1 - 2 minutes on high. 

6. Serve hot.

 

* If you like to have that gooey goodness and extra yummies, mix in 1/2 cup of shredded Daiya Jack Style cheese substitute before heating. 

 

* If your diet allows you to have regular cheese, feel free to add your favorite mozzarella and pepper jack cheese before heating.

 

Enjoy!

 

-Roz

 

Farewell 2012 - Sweet & Sour Meatballs

        As we start the New Year, it is nice to look back at 2012 and see the changes that made life an exciting one for all of us.  In our household for instance, the past year was a big learning experience. 

 

       From a bargain grocery shopper who likes to experiment in the kitchen to make healthier recipes for my family, I became a Food Allergy mom.  Though I can say I know my way around the kitchen, the need for immediate diet change was not easy.  The gluten, egg and dairy free Pancake Meltdown which happened just five months ago seemed like history now. 

 

        One of the biggest surprises for me last year was how my four young children remained positive after learning about their food restrictions.  They were so gracious to try each successful and oh no! dishes that came out of my kitchen. 

 

        Call it luck or blessing that we were able to eat well without any Epi-pen episode.  All I know is that this 2013, I or any mom with or without food allergy concerns surely need tips for healthy budget friendly recipes. This coincidentally is what this blog is all about.

 

        Speaking of luck, here's one of the dishes we had to celebrate New Year's Eve.  Since we didn't have the traditional menu most Filipino families serve during this feast, we decided to stick to the  round or circle theme.  In the Philippines, eating round food at 12 midnight brings good luck for the coming year.

 

         Here's to a healthier and richer 2013!

        

 

 

Ingredients:

 

Meatballs

 

2 lbs ground beef

1/2 cup red onions finely minced

1 cup oats (I used the gluten free one)

1 tsp fine sea salt

1/4 tsp ground black pepper

1 tsp garlic powder

1/2 tsp onion powder

2 Tbs flaxmeal

6 Tbs warm water

 

Sauce

 

2 Tbs olive oil

2 Tbs garlic minced

1/2 cup chopped onions

1 24 oz can crushed tomatoes

2 cups water

1/4 cup white vinegar

1/4 cup sugar

1/2 tsp thyme

1/2 tsp oregano

1 Tbs sea salt

1/4 tsp ground black pepper

1/4 cup grated carrots

1/4 cup chopped fresh parsley

 

To make the meatballs,

1. Preheat the oven to 375 degrees

2. Mix the flaxmeal and warm water. Let stand for about 5 minutes before using.

3. In a big bowl, stir the flaxmeal-water goo and the rest of the meatball ingredients except for the ground beef until well combined.

4. Add the ground beef and mix well using your fingers.

5. Form into balls (about 2 tablespoons per ball)

6. Arrange the meatballs in a foil lined baking pan and bake it in the oven for 15 to 17 minutes.  No need to grease the foil since the natural oils and juices from the beef will prevent it from sticking.

 

To make the Sauce

1. Saute the garlic and onions in olive oil until the onions are translucent.

2. Add the crushed tomatoes, water, salt, pepper, oregano, thyme, vinegar, sugar and carrots. Bring to boil.

3. Once the sauce starts to boil, add the meatballs and simmer for at least 30 minutes.  The longer the better so that the meatballs stay soft and absorb the flavor of the sauce.

4. Serve over pasta or as appetizer. 

 

Happy New Year!

 

-Roz

Fish Cakes

       As a Frugalista Mom, I always try to make easy snacks from last night's dinner. Even before our family started to go wheat, egg, dairy, soy and nut free, the practice of creating something out of leftovers is already a must. Not only this habit saves me some precious time but most importantly, it helps a ton in staying within our grocery budget.

       These fish cakes made with already cooked tilapia fillets are a breeze to prepare and are very affordable.  In fact, this recipe enabled me to use the super pricey cheese substitute that we bought and my kids later refused to eat. 

        If you are not concerned about any food allergies, feel free to use regular cheese and mayonaise.  I'm pretty sure, it will turn out good too. 

Ingredients:
5 cups cooked white fish (I used tilapia fillets)
1/2 cup Daiya mozarella style shreds (If you can have cheese, feel free to use it)
1/2 cup Earth Balance Original Mindful Mayo (You can also use regular mayonnaise)
1/2 tsp salt
1/4 tsp ground black pepper
pinch of chili flakes
1 tbs chopped scallions
1 tsp fresh lime juice

1. Using your hands, flake the fish into small pieces.
2. Add the remaining ingredients to the fish.  Mix until well combined.
3. Form into patties about 3 inch in diameter and 1/2 inch thick.
4. Heat a non stick pan or griddle. (medium heat)
5. Place about 4 patties and cook about 4 minutes or until the side near the pan is golden brown.
6. Flip carefully and cook for another 2-4 minutes.
7. Serve hot. 


Note:
     - I used leftover cooked fish in this recipe.  If you don't have any available, you can either bake or steam the fish fillets. Then cool before using. 
     - Since mayo was included in the recipe, you don't need any oil to fry the fish cakes.  In fact, you will see some oil in the pan as it cooks.
     - Make sure you are using a non stick pan and is properly heated before adding the fish cakes.  This prevents it from sticking to the pan.
     -  Depending on your diet, you can serve this over rice, salad greens or even with bread.     


-Roz