Recipe: Pasta with Chickpea-Tomato Sauce

I love serving meatless meals for my family.  Not only is it more healthy but it is very budget friendly.  I am super blessed that my family loves chickpeas. We have a favorite chickpea dish, Oh So Tasty Bean Salad, that during the summer months, my family requests at least once a week.  It is just that good!

I found this recipe and immediately knew that this would be something my family would like.  I changed it up a bit to suit my family.  It is a very hearty pasta dish made even better with crumbled feta on top.  Super easy and ready to serve in about 30 minutes which makes it a great weeknight super dish when you have very limited time.

Enjoy!

Pasta with Chickpea-Tomato Sauce

adapted from the original recipe by Lucinda Scala Quinn/Mad Hungry

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Ingredients

• 1 tbsp olive oil
• 2 cloves garlic, minced
• 3 cups chickpeas (or 2 cans drained)
• 1 (15 oz) can diced tomatoes
• 1 (15 oz) can tomato sauce
• 1 1/2 cups chicken broth
• 12 ozs pasta, preferably shells or ridged pasta
• Salt and pepper to taste
• Feta cheese, crumbled (or Parmesan cheese)

Instructions

• In a pot, heat oil over medium heat.

• Add garlic and cook until fragrant, about 30 seconds (do not brown).

• Add chickpeas, season with salt and pepper.

• Cook about 5 minutes.

• Add diced tomatoes with juice, tomato sauce and chicken broth.

• Bring to a boil; reduce to a simmer and cook until sauce has reduced slightly, about 20 minutes.

• Season with salt and pepper to taste.

• While sauce is cooking, cook pasta in large pot of boiling salted water until al dente.

• Drain pasta and return to pot.

• Add sauce to pasta and toss.

• Scoop individual portions and garnish with feta.

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Linked To:

*My Sweet and Savory: Meatless Monday

*Mrs. Happy Homemaker: Makin' You Crave
*The Sweet Spot: Mouthwatering Monday
*Blessed with Grace: Tempt My Tummy Tuesday
*It's A Blog Party: Delicious Dishes
*Mandy's Recipe Box: Totally Tasty Tuesday
*33 Shades of Green:  Tasty Tuesday
*From Mess Hall to Bistro: Made From Scratch Tuesday
*Lady Behind the Curtain: Cast Party Wednesday
*Mom On Timeout: Taking a Timeout Thursday
*Miz Helen's Country Cottage: Full Plate Thursday

*Simply Sweet Home: Friday Favorites
*Bacon Time with the Hungry Hungry Hippo: Anything Goes

*Happy Hour Projects: Freestyle Friday
*Blissful and Domestic: Feature Friday
*Raising Oranges: Handmade 52
*Country Momma Cooks: Link & Greet 

Recipe: Easy Cheesy Enchiladas

I think I have mentioned at least a hundred times how much I LOVE Mexican food.  It was my favorite while I was growing up, I consumed massive amounts during my pregnancies and it is my favorite to cook for my family.  Unfortunately, my children didn't inherit my crazy love of all things Mexican.  They do however, like dishes that are mild and have lots of cheese and these enchiladas totally fit the bill!

It's also no secret that one of my favorite blogs is Favorite Family Recipes.  Last month, when they posted this recipe, I knew that I would be making them soon.  I am trying to cut down on the amount of meat that we consume, so these enchiladas were perfect with their cheesy goodness.  The sauce was so yummy that I will now be making my own sauce for my other favorite Mexican recipes.  

If you love enchiladas as much as we do, you must make this recipe as soon as possible.  Enjoy!

Easy Cheesy Enchiladas

by {original recipe by Favorite Family Recipes}

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Ingredients

Sauce

• 2 tbsp oil
• 1 medium onion, chopped
• 2 garlic cloves, finely chopped
• Salt and pepper, to taste
• 2 tsp chili powder
• 1 tsp cumin
• 1 14 oz. can fire-roasted crushed tomatoes
• 1/2 cup chicken stock

Enchiladas

• 12 corn tortillas
• 3 tbsp oil
• 4 green onions, chopped
• 3 tbsp cilantro, finely chopped
• 4 cups Monterey Jack cheese, shredded and divided

Instructions

1. Heat 2 tablespoons oil in a small pot over medium heat and saute onion and garlic until tender.
2. Add chili powder, cumin, tomatoes and stock.
3. Season with salt and pepper to taste.
4. Bring to a boil then reduce heat to low and simmer for 10 minutes.
5. While the sauce is simmering, heat a small skillet over medium heat. Add oil.
6. Soften each tortilla for 15 seconds on each side in the oil, shaking off any excess.
7. Transfer to a plate covered with paper towels.
8. Repeat with each tortilla.
9. Heat oven to 375 degrees.
10. Spray a 9x13" pan and set aside.
11. In a bowl, combine the scallion, cilantro and three cups of cheese.
12. Fill each tortilla with about 1/4 cup of the cheese mixture and roll up as tightly as possible.
13. Place the rolled tortillas in the prepared pan.
14. When all the tortillas have been rolled and placed in the pan, ladle the sauce evenly over the enchiladas and top with the remaining cup of cheese.
15. Bake until bubbly and brown on top, about 15 minutes.
16. Remove and enjoy!

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Linked to:
*The Sweet Details: Savory Sunday
*My Sweet and Savory: Meatless Mondays
*Boogieboard Cottage: Masterpiece Monday
*11th Heaven's Homemaking Haven: Homemaker Monday
*Frugal Antics of a Harried Homemaker: Your Recipe, My Kitchen
*Make Ahead Meals for Busy Moms: Melt in Your Mouth Monday
*A Southern Fairtytale: Mouthwatering Monday
*Blessed with Grace: Tempt My Tummy Tuesday
*Mandy's Recipe Box: Totally Tasty Tuesday
*It's A Blog Party: Show Me How
*Inside BruCrew Life: Trick or Treat Tuesday
*Miz Helen's Country Cottage: Full Plate Thursday
*Simply Sweet Home: Friday Favorites
*Bacon Time at the Hungry Hungry Hippo: Anything Goes
*Ekat's Kitchen: Friday Potluck
*KB and Whitesnakes Home: Simply Delish
*Just Winging It: Show Your Stuff
*Blissful and Domestic: Feature Friday Linky Party 
*Flamingo Toes: Think Pink Sunday
*Everyday Mom's Meals: Church Supper
*Petite Hermine: Sunday Linky Party
*A Simply Klassic Home: Simply Klassic Sunday
*From Mess Hall to Bistro: Made from Scratch Tuesday













 

Countdown to 2012: Best Crock Pot Recipes

I am so excited to be joining SnoWhite at Finding Joy in My Kitchen for her annual countdown.  I participated last year and it was interesting to look back on my blog to see the recipes that I made over the past year.

I love to use my crock pot year round, especially in the summer so I don't heat up my house using the oven.  There is nothing better than walking into the house after a busy day and be greeted by the wonderful smells of dinner already made.   

These were our favorite crock pot dishes this year:

Crock Pot Chicken Parmesan

 ~~~~

Countdown to 2012: Best Main Dishes

I am so excited to be joining Finding Joy in My Kitchen for her annual countdown.  I participated last year and it was interesting to look back on my blog to see the recipes that I made over the past year.

We definitely had some favorite main dishes this year.  Some were meatless, some were not.  As a family, we are trying to add more meatless dishes in our menu rotation next year.   

These were our favorite main dishes this year:

The Best Baked Ziti

 ~~~~

Recipe: The Best Baked Ziti

In my efforts to incorporate more meatless meals into my family's diet, I have been searching for hearty dishes that will fill their bellies up.  Some recipes my family have loved and some they haven't.  Pasta dishes always win because they are satisfying and tasty.  Tasty, according to my family, because they usually have lots of cheese!  I came across this dish on Maggie's Vittles and Bits.  If you have not been to her blog...you MUST!  She has some fabulous recipes and this dish is a real winner!  We ate this dish up and enjoyed it with a salad and some crusty bread.  I used penne pasta because my little grocery store doesn't carry anything "fancy" like ziti.  Penne is pretty exotic around these parts.  I also made her Spicy Tomato Sauce and it is so hearty and delicious.  This dish was perfect and will be added to our regular dinner menu rotation.

Enjoy!

The Best Baked Ziti

(original recipe by Maggie/Vittles and Bits)

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Ingredients

16 oz ziti pasta (or penne)

2 cup small curd cottage cheese

2 eggs

1/2 cup freshly grated parmesan or romano cheese

3 1/2 cup Spicy Tomato Sauce (or any good quality jarred sauce)

3/4 tbsp cornstarch

1/2 tsp garlic powder
1/4 cup heavy cream

3/4 cup milk

1 1/2 cups freshly grated mozzarella cheese

2 tbsp fresh basil, chopped

pepper, to taste

Directions

Combine cottage cheese, eggs and 1/4 cup parmesan cheese in a small bowl.  Set aside.  Grease a 13x9 baking pan and set aside.  Preheat oven to 350 degrees.  Bring a large pot of water to boil.  Add pasta and cook about 5 minutes.  (The pasta will finish cooking in the oven.  This prevents the pasta from getting soggy.)  Drain pasta.  Return the now empty pot to the stove over medium-low heat.  Add cornstarch, garlic powder, cream and milk.  Bring to a simmer and cook until thickened, about 3-4 minutes.  Remove cream sauce from heat and add cottage cheese mixture along with 1 cup of the tomato sauce and 1 cup of mozzarella cheese.  Stir to combine and add pasta.  Stir to coat the pasta thoroughly with the sauce.  Transfer pasta to prepared baking dish and spread evenly.  Pour remaining 2 1/2 cups tomato sauce over the top and spread in an even layer.  Sprinkle chopped basil, pepper and remaining 1/4 cup parmesan over the top.  Then sprinkle the remaining 1/2 cup (or more) mozzarella cheese.  Cover dish tightly with foil and bake for 45 minutes.  Remover foil and back and additional 15 minutes.  Remove from oven and serve.

Linked To:
*Everyday Sisters: Sharing Sundays
*The Sweet Details: Savory Sunday
*LambAround: Not Baad Sundays 
*Nifty Thrifty Things: Nifty Thrifty Sunday 
*Flamingo Toes: Think Pink Sundays 
*Petite Hermine: Sunday Linky Party
*My Sweet and Savory: Meatless Mondays
*Boogieboard Cottage: Masterpiece Monday 
*11th Heaven's Homemaking Haven: Homemaker Monday
*Frugal Antics of a Harried Homemaker: Your Recipe, My Kitchen 
*Make Ahead Meals for Busy Moms: Melt in Your Mouth Monday 
*Delightfully Dowling: Mangia Mondays 
*A Southern Fairytale: Mouthwatering Monday 
*Marvelously Messy: A Marvelous Mess 
*Blessed with Grace: Tempt My Tummy Tuesday
*It's A Blog Party: Delicious Dishes 
*Mandy's Recipe Box: Totally Tasty Tuesday 
*33 Shades of Green: Tasty Tuesday 
*Permanent Posies: Tasty Tuesday Tidbits 
*Chef In Training: Tuesday Talent Show 
*From Mess Hall to Bistro: Made From Scratch Tuesday 
*Around My Family Table:  Turning the Table Thursday
*Miz Helen's Country Cottage: Full Plate Thursday 
*Somewhat Simple: Strut Your Stuff 
*Designs by Gollum: Foodie Friday 
*Six Sisters' Stuff: Strut Your Stuff Saturday
*This Chick Cooks: These Chicks Cooked  

Recipe: Spicy Tomato Sauce

Pasta dishes are a favorite here at our house.  I love to make my own sauce when I can and we have an absolute favorite, Roasted Roma Tomato Sauce.  It is a sweet sauce that is made with roasted roma tomatoes and it oh-so-good.  Recently, I came across a recipe for baked ziti on the blog Vittles and Bits, that I wanted to try.  In the recipe was a link for Spicy Tomato Sauce and because I didn't have any roma tomatoes available, I thought I would give it a try.  I am so glad I did.  I did adapt the recipe just a small bit for my family's liking but the sauce was hearty and perfectly seasoned and it made the ziti dish taste so good!  It made a large pot, that while it was cooking smelled unbelievable, so I had enough for our baked ziti and lots of leftovers.

Enjoy!

Spicy Tomato Sauce

(adapted slightly from the recipe by Maggie/Vittles and Bits) 

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Ingredients

3 tbsp olive oil

4 cloves garlic, chopped

1 8-oz can tomato paste

1/2 cup beef broth

1 cup water

2 tbsp Worcestershire sauce

2 28-oz cans crushed tomatoes

2 tbsp dried parsley

1 tbsp dried basil

2 heaping tsp black pepper

1 heaping tsp salt

1 tsp onion powder

1/4 tsp garlic powder

Directions

In a large pot, heat the olive oil over medium-low.  Add fresh garlic.  Oil should be hot enough that when the garlic is added, it will sizzle, but not too hot that it will burn the garlic.  Brown the garlic just slightly, until fragrant, about 1 to 2 minutes.  Add water, broth, Worcestershire sauce and tomato paste and stir until heated through.  Add parsley, basil, salt, pepper, garlic powder, onion powder and crushed tomatoes.  Stir to combine.  Bring sauce to a boil, then reduce heat to low and simmer the sauce for about an hour, stirring occasionally. 

Recipe: Navajo Tacos

In our house, we love most things Tex-Mex. Okay, the truth is, I love most things Tex-Mex and since I do all the cooking around here, we eat a lot of it.  It's one of the perks of being the cook!  I have been trying to add more vegetarian dishes to our weekly menu and I have to say this was a huge hit with the family...especially since my girls don't love traditional tacos.  I made these a couple of weeks ago, but was reminded of them when The Pioneer Woman posted her fry bread recipe.  While I didn't use her recipe for the bread, I might give it a try the next time I make these.  I have a recipe that I have been using for awhile now.  It is super simple, doesn't use milk and taste delicious (especially when covered with beans, lettuce, cheese, etc.)  I don't usually make our tacos with meat.  I make mine with my Crock Pot Pintos, lettuce, tomatoes, cheese and lots of salsa verde (as seen in the above picture...lol.) but it would be just as delicious with beef or chicken as well. 

Navajo Tacos

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Ingredients

1 cup AP flour
1/4 teaspoon salt
1 teaspoon powdered milk
1 teaspoon baking powder
1/2 cup water
Vegetable oil for frying

pinto beans
taco meat
lettuce
tomatoes
shredded cheese
salsa
sour cream

Directions

In a large bowl, whisk together the flour, salt, powdered milk and baking powder. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump. Flour your hands and begin to mix the dough, trying to get all the flour into the mixture to form a ball. Don't knead the dough, just mix it well.  Cut the dough into four pieces. Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter.  They don't need to be perfectly round by any means.

Heat the vegetable oil to about 350 degrees. Your oil should be about an inch deep in a large cast-iron skillet or other large frying pan. 

Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take about 3 to 4 minutes.

To assemble the tacos, start with a fry bread then layer on your toppings; pinto beans, meat, lettuce, tomatoes, shredded cheese, salsa, sour cream...whatever you would like.


Enjoy! 

 

Linked To:
*It's A Keeper: It's A Keeper Thursday
*Around My Family Table: Turning the Table Thursday
*Momnivore's Dilemma: Creative Juice
*Miz Helen's Country Cottage: Full Plate Thursday 
*Frugal Follies: Frugal Food Thursday 
*Somewhat Simple: Strut Your Stuff Thursday 
*What's Allie Making: Making It With Allie
*Bacon Time With The Hungry Hungry Hippo: Anything Goes
*Six Sister's Stuff: Strut Your Stuff Saturday
*EKat's Kitchen: Friday Potluck 
*Simply Sweet Home: Friday Favorites
*Stuff and Nonsense: Fridays Unfolded 
*Run DMT: Friday Food Fights 
*Amy's Finer Things: Finer Things Friday 
*Food Renegade: Fight Back Friday 
*The Sweet Details: Savory Sunday 
*Lamb Around: Not Baad Sundays 
*My Sweet and Savory:  Meatless Mondays
*Boogieboard Cottage: Masterpiece Monday 
*All the Small Stuff: Tuesdays At The Table 
*Chef in Traning:  Tuesday Talent Show 
 

Recipe: Copycat Pizza Hut Stuffed Crust Pizza

 

 

We live in the middle of nowhere.  I love being out in the country but there are times when it is dinner (or supper as we say here in the south) time and I have nothing ready (usually because I didn't have a meal plan for the week).  I miss being able to run out to get something at one of our favorite restaurants or order out for pizza delivery.

Pizza Hut's stuffed crust pizza is a family favorite and I have tried a couple of recipes but they just weren't quite right.  We do have a local pizza place, Hometown Pizza, that we LOVE but they don't deliver which is good because we could eat their pizza everyday.  I think that they put crack in the crust...I am almost positive that they do.  My family and I cannot get enough of their pizza.  But I digress.

Now, I do have a favorite pizza crust recipe that I have used for years and it is fabulous because the crust is made in the bread maker.  While this recipe is a bit more work that I am used to, it was totally worth it!  The crust and sauce tasted just like Pizza Hut's.  I was impressed, but more importantly, my family was as well.  

The most important part that should not be skipped, is refrigerating the dough overnight.  This gave the crust a nice taste and texture, more of a "yeasty" taste just like Pizza Hut.

Enjoy!

Copycat Pizza Hut Stuffed Crust Pizza

(recipe by Todd Wilbur/The Best of Top Secret Recipes)

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Crust: 

3/4 cup of warm water

1 1/4 tsp of yeast

1 tbs of sugar

2 1/4 cups of bread flour

1 1/2 tsp of salt

1 1/2 tsp of olive oil

Sauce: 

1 15 oz can of tomato sauce
1/4 tsp dried oregano

1/4 tsp of dried basil leaves

1/4 tsp of thyme

1/4 tsp of garlic powder

1/4 tsp salt

1/8 tsp black pepper

1 bay leaf

dash of onion powder
1/2 tsp lemon juice

8 1oz mozzarella string cheese sticks
1 1/2 cups (or more) of shredded mozzarella

Toppings of your choice

For the crust,combine the warm water, sugar and yeast in a small bowl, stir until dissolved. Let sit for 5 minutes until it foams. In a large bowl sift together the flour and salt, make a depression in the center and pour in the yeast mixture. Add oil. Slowly combine all ingredients until the dough forms into a ball. Dust a clean flat surface with flour, knead the dough until smooth consistent texture which takes about ten minutes. Rub a light coating of oil on the dough, then put in tight container and a warm place to rise for two hours or until double size. When doubled in size, punch down and put back in container and refrigerate overnight. You can use right away, but refrigerating overnight gives you the best "Pizza Hut" taste.

For the sauce, combine tomato sauce, lemon juice and spices in a sauce pan. Simmer for 30 to 60 minutes until desired thickness.

One hour before using the dough take out of refrigerator and let it set until it reaches room temperature. Preheat oven to 475 degrees. Roll out the dough on floured surface until 18 in across. Put the dough on a greased pan that has been sprinkled with corn meal to keep the crust from sticking to the pan.  With a fork, poke the pizza several times to prevent the crust from bubbling up. Place a ring of cheese from end to end all the way around. Fold dough over cheese, pressing firmly.  Brush the top of folded dough with olive oil. Cover with the dough with sauce and desired toppings.  Sprinkle with mozzarella cheese. Bake for 12 to 16 minutes until the crust turns golden brown and cheese has golden spots.  Remove from the oven, slice and serve hot.

Linked To:
* It's A Blog Party: Delicious Dishes
* Blessed with Grace: Tempt My Tummy Tuesday

Recipe Review: Roasted Roma Tomato Lasagna

We are a lasagna lovin' family.  I have a recipe that I have used for at least six years that my family loves.  Several of my kids ask for as their birthday meal.  I love this recipe, but it's a lot of work.  When I saw Martha make this version of a meatless lasagna, I knew that I had to try it.  First off, the roasted Roma tomatoes are amazing!  I shared this recipe last week because it is so good!  Second, the lasagna is unusual because it is made with a bechamel sauce. I tweaked the original recipe just a bit for my family tastes. 

The family verdict?  Loved it!  They didn't seem to miss the meat or red sauce.  This is definitely a keeper that I will make often.

Enjoy!

Roasted Roma Tomato Lasagna
(adapted from the original recipe by Zahra Tangorra)
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Ingredients
1 tablespoon unsalted butter
1 pound dried lasagna noodles 
8 cups Bechamel Sauce (recipe follows)
6 cups Roasted Roma Tomatoes, and their juices
2 cups ricotta cheese
4 cups grated pecorino cheese
2 cups fresh spinach


Directions
Preheat oven to 375 degrees.  Butter a 9-by-13-inch baking dish and place a single layer of lasagna noodles in the dish. Pour 2 cups bechamel evenly over pasta; top with 2 cups of the roasted tomatoes in their juices, one third of the ricotta, 1 cup pecorino, and one third of the basil. Repeat process twice and top with remaining lasagna noodles. Top with remaining 2 cups bechamel and 1 cup pecorino.   Cover baking dish with parchment paper-lined aluminum foil. Place baking dish on a baking sheet and transfer to oven; bake for 1 hour. Uncover and continue baking until lasagna noodles are tender, about 25 minutes more. Remove from oven and let stand 30 to 45 minutes before slicing and serving.

Bechamel Sauce
(recipe by Zahra Tangorra)

Ingredients
3/4 cup (1 1/2 sticks) unsalted butter
3/4 cup all-purpose flour
10 cups milk
1 tablespoon plus 1 1/2 teaspoons coarse salt
1 1/2 teaspoons freshly ground nutmeg


Directions
Melt butter in a large saucepan over medium-high heat. Add flour and stir until absorbed, about 1 minute. Slowly whisk in milk, salt, and nutmeg. Bring to a boil and cook, stirring, until thickened, about 5 minutes. Remove from heat and let stand 15 minutes before using.

Makes about 8 cups.


Linked To:
 * Balancing Beauty and Bedlam:  Tasty Tuesday 
 * Simply Sugar & Gluten Free:  Slightly Indulgent Tuesday
 * Not So Homemade:  What's Cooking Wednesday
 * It's A Blog Party:  Delicious Dishes
 * Dining with Debbie:  What's on the Menu Wednesday
 * It's a Keeper:  It's a Keeper Thursday
 * Paisley Passions:  Thrilling Thursday
 * Miz Helen's Country Cottage:  Full Plate Thursday
 * Prairie Story:  Recipe Swap Thursday
 * Simply Sweet Home:  Friday Favorites
 * Crazy Domestic:  All Things Domestic
 * Life as Mom:  Ultimate Recipe Swap
 * Mommy's Kitchen:  Potluck Sunday
 * My Sweet and Savory:  Meatless Mondays
 * Frugality and Crunchiness with Christy:  Hearth and Soul
 * Six Sister's Stuff: Strut Your Stuff Saturday

Recipe: Cheddar Cheese Soup

It was actually cold enough last week for us to have not one, but TWO nights of soups.  Can you believe it?  There was much excitement in our house...lol!  This recipe is a favorite.  Who doesn't love cheese and more cheese?  Certainly not us.  This is a quick and easy soup that comes together in a cinch.  It takes more time to grate the cheese than it does to make the soup.  And it is smooth as velvet and has the most delicious cheese flavor.  Bonus:  No need for Velveeta!  This makes a small pot so I always double the recipe because my family eats it up.

Enjoy!

Creamy Cheddar Cheese Soup

1 onion, finely diced

3 tbsp butter

3 tbsp AP flour

1 1/2 cups chicken stock

1 1/2 cups heavy cream

1 1/2 cups cheddar cheese, grated

salt and pepper, to taste

1/2 cup green onions, optional

crumbled bacon, optional

In a saucepan, saute onion in butter until translucent, about 5 minutes.  Blend in flour.  Add stock and cream, whisking to break up any flour lumps.  Cook until thick.  Add cheese and stir until melted.  Salt and pepper to taste.  Add garnish such as green onions and bacon.



Linked To:

  * Remodelaholic:  Recipe Swap Sunday

  * Designs by Gollum:  Foodie Friday

  * Sister Sister Sunday

  * My Sweet and Savory:  Let's Do Brunch

  * Everyday Sisters: Sharing Sunday
  * My Sweet and Savory: Meatless Monday

Recipe: Oh So Tasty Bean Salad



Sometimes I think my girls only love me because I make this bean salad for them.  I am not exaggerating when I say that they LOVE this salad.  They have been eating this since they were toddlers.  And that is how their love of feta cheese came about.  While I am making this dish, my girls like to "taste test" it to make sure it is good.  By the time the taste testing is over, there is not a lot left. 

I decided to surprise the girls and make this for the lunch.  This will be the first time that they have had it in their lunch so I know they will be excited.  When I make this for dinner, I add herbed cream cheese stuffed pitas that are grilled...another of their favorites. 

I hope you enjoy this as much as our family does.

Oh So Tasty Bean Salad

2 cans garbanzo beans, drained and rinsed

2 cucumbers, seeded and diced

1/4 cup red onion, finely diced

1 cup cherry or grape tomatoes, halved

1/2 cup to 1 cup feta cheese, crumbled

1 small can chopped olives (optional)

1/4 to 1/2 cup Italian dressing

1/2 lemon, juiced

salt and pepper to taste

Combine garbanzo beans, cucumbers, red onion and tomatoes in large bowl.  Mix in feta cheese and olives.  In a small bowl, mix dressing, lemon juice, salt and pepper.  Pour over bean mixture and toss gently. 

This is best served when chilled and taste even better the next day once the flavors have melded.

Linked To:

  * Breastfeeding Moms Unite: Vegeterian Foodie Fridays #22

  * My Sweet and Savory:  My Meatless Mondays

Recipe Review: Tomato Quiche

When I found this recipe on The Sisters Cafe blog, I just knew I had to try it.  There are two things that we love in this house...tomatoes and cheese!  Throw those in a pie shell and it has got to be good.  I followed the recipe exactly as written and it was good, quick and easy.  I think this is more like a tart or pie and not a quiche because it doesn't have any eggs.  We aren't big fans of basil and found that we didn't like the way it tasted with this dish.  With that being said, I will be making this again but tweaking it for my family's taste. 

I served the pie with a salad and garlic cheese rolls (recipe coming) and it made a fabulous meatless meal. 

Tomato Quiche

(from The Sisters Cafe blog)

1 frozen deep dish pie shell or homemade pie crust

4-5 large Roma tomatoes

1/2 cup green onions, shopped

1/4 tsp dried basil

1 cup grated Swiss cheese

1/4 cup mayonnaise

salt and pepper to taste

Preheat oven to 400 degrees.  Cook pasty shell for 5 minutes and let cool.  Extract seeds and juicy parts as much as possible from tomatoes and discard.  Chop tomatoes into bite-sized pieces.  Mix all ingredients together and bake at 375 degrees for 20 to 30 minutes. 

Linked to:

   * Designs by Gollum, Foodie Friday