Hi all!
I figured I would share the meal that I had for lunch.
Today's special...Macaroni and Cheese with Spinach.
All I did was buy boxed macaroni and cheese and followed the directions for cooking it. I mixed in raw spinach once I prepared the macaroni and cheese. The heat from the macaroni will cook the spinach.
Quick and easy!
Hi all!
I (Young Hipster) went out and had a girls lunch outing with my coworker today.
She chose for us to try Ethiopian food and we opted for the Ethiopian Cottage Restaurant on the east side.
The service was great and it was family style eating. It reminded me of eating dinner on the holidays. The food was very flavorful and I loved that they offered a lot of vegetarian options.
If you want to try something new and you don't mind sharing, I would suggest that you give this restaurant a try!
I have our food shown below along with the address and phone number to the restaurant.
Enjoy!
Hey everyone!
I have some Shiitake Maki and Veggie Tempura Maki.
The veggies are crisp and fresh!
Another dinner complete. We opted for Couscous and Broccoli today.
It's a simple meal that doesn't take long to make.
All you have to do is cut the fresh broccoli florets off the stalk, rinse them off under warm water, add them to a pot where water barely covers it, and bring the pot to a boil. Let this cook for about 2-3 minutes under high heat and you're done! Drain off the excess water and add salt and pepper for taste.
As for the couscous, you can buy a box of this from the grocery store and follow the cooking directions provided by the company. Tonight we used the Parmesan couscous from Near East.
Enjoy!
Good evening everyone!
I wanted to share another one of our Vegetarian recipes. It's a good way to stay full and it's easy to make.
Cheddar and Mozzarella Quesadillas with Black beans and rice
Quesadillas
Find a medium pan and melt a tablespoon of butter on medium heat.
Take 2 wheat flour tortillas and place a handful of shredded Gourmet Cheddar cheese and Mozzarella in between the two tortillas.
Once the butter is melted, place the tortillas in the pan. Allow it to cook on one side for about a minute or two, then flip it over.
Continue cooking until both sides are golden brown.
Remove from pan and slice into four pieces.
Black beans and rice
Cook1 cup of white rice with 2 cups of water, , 1/4 chopped white onion, 1 tablespoon of butter, 1 teaspoon of salt and 1 teaspoon of cracked black pepper. Bring to a boil and reduce to a simmer. Cook for 15 minutes. Add a 1/2 teaspoon of cilantro and let sit for 5 minutes and serve.
Enjoy!
Good morning all!
It's been a few days, so I wanted to update you all on our journey.
We have been keeping breakfast pretty much the same as previous posts.
For lunch, we have been eating boxed macaroni and cheese or spaghetti. These are a good ways to eat a filling meal.
For dinner, we have been eating pasta roni or rice a roni. Our favorite dish has been our homemade pizza. I have the recipe shown below.
This past weekend, I (Young Hipster) went to Miami. I will update you in another post about bringing my vegetarian fast to South Beach.
Try our pizza recipe and if a veggie pizza isn't your thing, feel free to just add meat to it.
Veggie Pizza
Ingredients
1/2 cup of sliced portabella mushrooms
2 green onions chopped
1 large tomato chopped
1 tablespoon of brown sugar
1 clove of garlic
1 cup of spinach
1/2 cup of mozzarella
1/2 cup of pizza cheese blend
1 Pillsbury pizza crust can
Salt and pepper for taste
Directions
1.) Follow directions on can for pre-baking the pizza dough.
2.) In a pan lightly coated with canola oil, saute the veggies until the tomato is almost completely broken down. (Add in the spinach in the last minute of cooking)
3.) Add in the brown sugar and salt and pepper to taste. Let cook until brown sugar has melted and blended into the mixture.
4.) Take out the pizza dough and begin layering the pizza. First start with a layer of the cheeses, then add the veggie mixture. Top the pizza with the remaining cheeses.
5.) Bake the pizza at 350 degrees in the oven until the pizza is golden brown on top.
Enjoy!
It's Lunch time!
I wanted to give an update on how we have been doing with our fast.
For breakfast, more Honey Bunches of Oats Strawberries.
For snacks, Chewy bars have been my choice. I particularly love the peanut butter and chocolate chip bar.
For lunch today, I opted for a traditional Peanut Butter and Jello sandwich. I added a twist to it. Instead of grape jelly, I decided to use strawberry preserves. I love the texture to it and it adds a different sweetness to it.
We will see what dinner will be tonight!
A few days ago, we decided to make some fresh Mushroom raviolis (made with portabella, shitake, crimini, and oyster mushrooms). We got the from a local restaurant called Mia Famiglia. They have a stand open on Saturday mornings at the farmers market at the Mitchell Domes. What I loved most about them was that they were so friendly and they provided us with tips on how to properly cook fresh pasta. It didn't hurt that the food tasted great as well. The family will definitely go back soon!
If you would like to venture out to their restaurant or get in contact with them feel free to call them at 414-425-0506.
They are located at
10049 W. Forest Home
Hales Corner, WI
53130
Hi all!
It's been a while since I've last posted, so I wanted to provide an update for you on our journey.
So far we have been sticking to with eating a bowl of cereal or oatmeal for breakfast over the past few days.
We were able to go do another restaurant visit on Saturday morning. The restaurant of choice was Blue's Egg, where their specialty is breakfast.It is definitely a place we will be going to again.
The restaurant review will be coming soon!
As for today, breakfast was simply Honey Bunches of Oats was Strawberries. The balance of sweet and crunchy is great!
For lunch, I (Young Hipster) decided to make my famous pasta salad that I've blogged about before. This time I left out the broccoli. It's a good way to eat a filling meal with all the veggies and penne pasta.
I will be posting our dinner later on today!
Day 3 Dinner
Hi everyone! We had leftover veggie lasagna for day 2, so I wanted to present you with the meal we had for dinner last night.
Veggie Stir Fry!!!
Ingredients
Low sodium soy sauce
Sesame oil
Canola oil
2 tbsps of brown sugar
Pepper to taste
Handful of sliced white mushrooms or mushrooms of your choosing
3 eggs
1 bunch of bok choy
1/2 of a bag of broccoli slaw veggies
1 box of whole wheat pad Thai noodles
2 cloves of garlic
1/2 cup of chopped green onions ( used for garnish
Directions
1) Bring 4 quarts of water to a boil.
2) Take the pot off of the heat and add in the pad Thai noodles.
3) Allow the noodles to cook in the water for about 8-10 minutes and then drain the noodles.
4) Add the broccoli slaw into a pan and cover the bottom with water until it is slightly covering the broccoli.
5) Turn the pan on medium heat and allow the veggies to steam for about 10 minutes or until the veggies are just tender.
6) Remove the slaw mix from heat and drain off any excess water that is in the pan.
7) Put the mixture in a bowl and sit aside.
8) Coat the bottom of a pan with canola oil. While the oil is heating up, chop all of the remaining veggies and garlic.
9) Once the oil is hot, saute the veggies and garlic in the pan.
10) Make a free space in the pan and crack the eggs in that spot to scramble the eggs.
11) Add in the broccoli slaw mix and saute as well.
12) Cracker fresh black pepper along the top, along with a sprinkle of the sesame oil.
13) Cover the veggie mixture with soy sauce and add in the brown sugar.
14) Once the brown sugar is dissolved, add in the noodles and stir everything together until all of the noodles are coated with the sauce.
15) Garnish the dish with the green onions.
We completed the meal with Veggie Wontons.
Enjoy!
Dinner Day 1
The Empty Nester decided to make a Vegetarian Lasagna tonight!
Ingredients
Whole wheat lasagna noodles
Regular lasagna noodles
2 tomatoes
Handful of spinach
Handful of sliced Mushrooms
3 cloves of garlic
1 butternut squash
1 small onion
Salt
Pepper
Pre-made pasta sauce
Ricotta cheese
Parmesan cheese
Mozzarella cheese
Gourmet Cheddar Cheese
Directions
1.) Cut up butternut squash into cubes and boil in water until it becomes tender.
2.) Once ready, drain them and add salt and pepper on them.
3.) Boil pasta noodles in water and cook until al dente.
4.) Cut up all the other veggies, take butternut squash, and saute all in a pan with a little butter.
5.) Add in pasta sauce and cook until the veggies are tender.
6.) Take noodles and put a thin layer down on the bottom of a baking dish. Add the pasta sauce mixture, then sprinkle a little of each of the cheeses on top. Then repeat this process two more times and top with just the mozzarella, cheddar, and parmesan cheeses.
7.) Bake the lasagna in a 350 degree oven until the top is golden brown.
8.) Take it out and let it cool. Then enjoy!
Well...it is time for Lent for our family!
We all decided to give up meat for our fast this year. Since, we all are following a vegetarian(Ovo-lacto) regimen during this time, we thought it would be a good way to track what we are cooking and eating.
Today, I (Young Hipster) decided to opt for Portobello Bisque with a side of wheat crackers.
The portobello mushroom gives that meaty element to the dish and you actually don't miss the meat at all. It's a great option for lunch.
We will be posting what we will have for dinner later on tonight, so stay tuned!
