Broccoli Salad

Broccoli Salad

1 head of broccoli, chopped to bite size pieces
2-3 green onions, chopped
couple handfuls of craisins
handful sunflower seeds

Dressing:
1 cup mayonnaise (I use miracle whip)
1/4 cup sugar
2 Tbsp apple cider vinegar

Combine all the ingredients, mix up dressing separately, pour over broccoli mixture and mix all together. Refrigerate for a couple hours before serving.

Love this salad in the summer. I never measure the ingredients and it's very flexible on additions. I know some people that use grapes instead of craisins, others that add bacon pieces, and even others that add peppers. This just reflects how I make it, and the things I like in it. I've added cauliflower and celery on occaision as well on occasion. Always a big seller at BBQ's and potlucks.

Spinach Lasagna

This recipe is my mom's. The lasagna I grew up on. I never knew about meat lasagna til I had it at Bible Camp one year. So yummy!



Spinach Lasagna

10 oz. pkg. frozen chopped spinach
1 lb lasagna noodles
1 medium onion, chopped
1/2 green pepper, chopped
3 Tbsp oil
6 oz. can tomato paste
2 (1lb) cans of tomatoes
1 Tbsp oregano flakes
1 bay leaf
1/2 tsp salt
1/4 cup fresh parsley (or 1 Tbsp dry)
500 mL container cottage cheese
8 oz. mozzarella cheese, grated
1/2 cup Parmesan cheese
1 egg

Cook spinach as per package directions; drain. Cooke lasagna noodles as per package directions. Drain; rinse with cold water. Saute onion and pepper in oil for 5 minutes. Add tomato paste and tomatoes to onions; break up larger tomato pieces. Add seasonings and simmer 30 minutes. Add cheese and egg to chopped spinach; mix well.

Cover bottom of 9 x 13 baking dish with 1/3 of tomato sauce. Cover with 1/3 of noodles, half of spinach mixture and half of mozzarella. Spread 1/3 more tomato sauce and repeat layers as before. Top with noodles and remaining tomato sauce. Sprinkle with Parmesan cheese.

Bake at 350 F for 40 minutes.

It's a very tasty dish. I love it. I did encounter a problem with the cheeses, since it said to mix them in with the spinach.. but then says to sprinkle between layers and on top, and none was reserved for that. I solved that by just adding more cheese, but it's good to note that beforehand, so you can reserve a little, although the extra cheese was yummy, and didn't seem to add too much cheesiness.

I think this was the first time I've made this recipe myself, but enjoyed it lots at home as a kid. I think some tweaks I might do next time, is instead of tomatoes, I'd use the spicy red pepper diced tomatoes I buy for a couple other recipes. I think they would add just a touch of spice to the recipe, making it even extra yummy. The recipe doesn't need tweaks, but that's something I might try next time.

Supreme Green Spaghetti

This is one of our favourite vegetarian recipes. I don't make it very often, but every once in a while we make it up. It's a quick and easy recipe, great for the end of a busy day... only about 15 min from start to finish.



Supreme Green Spaghetti

16 oz uncooked spaghetti
1 pound frozen chopped spinach
1/2 cup skim milk
1 clove garlic, crushed
1 Tbsp butter or margarine, melted
salt to taste
pine nuts
grated parmesan cheese

Prepare the pasta according to the package directions; drain. Meanwhile, microwave the frozen spinach to thaw and cook, about 4 minutes on high power. Transfer to a blender and add the milk, garlic, butter, and salt. Puree. Pour the sauce over the hot pasta. Toss and sprinkle with pine nuts and cheese.


This recipe was passed on to me by my cousin. She's a vegetarian and served it for us one time when we visited. It's delicious....

So good some elect to not to use a fork....


Finger lickin' good.....

California Black Bean Burgers

This recipe is from my Betty Crocker's Cookbook. One I admit has been on my shelf for AGES, and rarely, if ever used. Mine isn't even the "new edition" that is shown in that link.

This recipe looked promising, as we enjoy a lot of vegetarian dishes and love black beans.



California Black Bean Burgers

1 can black beans, undrained
1 can chopped green chilies, undrained
1 cup bread crumbs
1 tsp chili powder
1 large egg, beaten
1/4 cup yellow cornmeal
2 Tbsp vegetable oil
6 hamburger buns
1 Tbsp mayonaise or salad dressing
1 1/4 cup shredded lettuce
3 Tbsp chunky salsa

Place beans in food processor or blender. Cover and process until slightly mashed (I just used my potato masher). Mix beans, chilies, bread crumbs, chili powder and egg. Shape mixture into 6 patties (I made 8 or 9 smaller ones), each about 1/2 inch thick. Coat each patty with cornmeal.

Heat oil in skillet over medium heat. Cook patties in oil 5-10 minutes, turning once, until crisp and thoroughly cooked on both sides.
Spread bottom halves of buns with mayo, top with lettuce patties, salsa and tops of buns.



We were pretty disappointed in the outcome of these burgers... very bland... and mushy centred. The taste was alright... it just needed something... and I can't put my finger on what that is. We served them with romaine lettuce, tomato slices, and mayo, typical burger toppings. My husband put horseradish mayo on his, and the toddler didn't take more than a bite of hers(she's a bean lover even). If I figure out what it needed, I'll try them again, otherwise, I think this recipe is retired.

Our side salad was a pasta salad. I have no recipe.. it's different everytime I make it, since it's based on what's in the fridge. This one was pasta, cubed cheese, celery and green onion.. and the sauce was some random mixture of Miracle Whip, apple cider vinegar, creamy poppy seed dressing, and peppercorn ranch dressing (literally, whatever was in the fridge).

Spinach Lasagna Rolls

This is one of our favorite meatless meals. I grew up on spinach lasagna... my husband, on meat lasagna. He does enjoy these, and my 2 year old devours them (she'll eat 2 rolls sometimes). It's a recipe I discovered when I was on Weight Watchers, and it is by Gina at Skinny Taste. I highly recommend these Spinach Lasagna Rolls. They just seem so much faster and easier than making a full out lasagna too.


Spinach Lasagna Rolls




9 lasagna noodles, cooked (I use 10)
10 oz frozen chopped spinach, thawed and completely drained
15 oz fat free ricotta cheese (I like Polly-o)
1/2 cup grated Parmesan cheese
1 egg
salt and fresh pepper
32 oz tomato sauce
9 tbsp (about 3 oz) part skim mozzarella cheese, shredded

Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls (I make 10 rolls).

My daughter also thought she should take a picture of her plate as well... already precut:



She's not too bad with the camera.... she would much prefer to use the SLR than the point and shoot that we freely let her use.