Homestyle Vegetable Pot Pie

A great cold weather dish that will leave you feeling satisfied.  This homestyle pot pie is packed full of flavor and veggies and is quite healthy.

Ingredientspot pie
1 russet potato, half-inch cubes
1 ear of corn, cut off of the cob
1 handful green beans, 1 inch pieces
2 carrots, half-inch dice
1/4 large onion, finely diced
8 ounces baby bella mushrooms, stems removed and halved then thinly sliced
3 cloves garlic, thinly sliced
3 stalks celery, 1 inch pieces
1/3 cup red wine (I used a Chianti) opt
2 cups vegetable stock or water
~3 Tbs whole wheat flour
1 Tbs olive oil
Black Pepper
1/3 tsp dried rosemary, crushed
1 tsp Herbes de Provence
Refrigerated pie crust


pot pie slice missing

1. Heat oil in a 2-3 quart pot.  Add onions, celery, and carrots and cook for ~4 minutes over medium heat.
2. Add potatoes and wine.  Let cook for about 2 minutes before adding the vegetable stock.
3.  Add 1/2 the mushrooms.
4. Add seasonings and flour.  Cover and cook on medium-low for about 15 minutes, stirring occasionally.  Preheat oven to 350 degrees.
5. Uncover and add remaining vegetables.  Cook for about 7 minutes over medium stirring occasionally.
6. Pour contents of pot into a pie dish and cover with a prepared pie crust.*  Cut several slits in the crust to allow for ventilation.
*I chose to only use one crust for this pot pie.  If you choose to have a bottom crust, I would recommend cooking it slightly before adding the filling.  Cook until top crust is golden brown.


Easy Dark Chocolate Brownies

These quick and easy brownies are a tad bit healthier than brownies sometimes are.

Ingredientsbrownies blog post.jpg
1/2 cup whole wheat flour
1/2 cup sugar
1/4 tsp baking powder
1/4 tsp salt
1/2 cup chocolate chips
1/2 cup unsweetened cocoa powder
1 tsp vanilla
1/2 cup olive oil
2 eggs
~3 Tbs water

1. Mix dry ingredients and wet ingredients separately.
2. Pour dry ingredients into wet ingredients.
3. Pour into a greased baking dish.
3. Bake in a 350 degree oven until a toothpick inserted in the center comes out clean.*
4. Sprinkle a few chocolate chips on top and place back in a warm over for 1 minute.
* 9×13 about 10 minutes, longer for a smaller pan such as an 8×8

Serve warm with ice cream if desired.

Fluffy Pancakes

pancakesSleep in late on the weekends and then make yourself brunch staring these delicious pancakes.

Makes 4 large pancakes or ~9 small pancakes
1 1/4 cup flour (I like to use whole wheat flour)
2 Tbs sugar
2 tsp baking powder
3/4 tsp salt
3 Tbs melted butter
1 egg
1 1/3 cup milk (I use dairy free milk, usually almond or coconut)
3/4 tsp vanilla extract
*add-ins of choice I really like chocolate chips and bananas in my pancakes but you could use strawberries or blueberries or cinnamon, whatever your heart desires

1. Mix dry ingredients in a bowl.
2. Mix wet ingredients in a small bowl, then pour into dry ingredients.
3. Mix wet and dry ingredients together, there may be small lumps in the batter.
4. Pour ~3/4 cup of batter in a lightly oiled pan.  Place add-ins on top of the pancake.  Cook on the first side until bubbles form and start to pop on the pancake.  Flip and cook on the other side for about 90 more seconds.

Serve immediately.

Vegetable Bolognese

A vegetarian take on a classic meat sauce.  Perfect for Meatless Mondays or a delicious vegetarian dish any night of the week.  This dish is packed full of vegetables, but is sure to please the whole family!

veggie bolognese

1/2 onion, diced
1/2 orange bell pepper, diced
1 1/2 large fresh tomatoes, diced
2-3 stalks celery, diced
2 carrots, grated on the large hole of a box grater
~2 cups pearled cauliflower (HEB sells this in a bag)
olive oilvegetable bolognese blog post
1 can crushed tomatoes (~14 oz)
fresh oregano
Italian seasoning
black pepper
red pepper
1 cup chopped walnuts
3 cloves fresh garlic, minced
~1/3 cup red wine (I used a Chianti)
1. Heat olive oil in a sauce pan over medium-high heat.
2. Add onions, tomatoes, bell pepper, carrots, and celery.  Cook for about 3 minutes stirring.
3. Add wine, seasonings, and garlic and continue to stir.
4. Allow to simmer, covered over medium-low to low heat allowing the vegetables to cook down some (20 minutes or so).
5. Add cauliflower, can of tomatoes, and walnuts.  Cook for about 15 more minutes and adjust seasoning as needed.

Serve over al dente pasta and sprinkle with Parmesan cheese, if desired.

Cauliflower Fried Rice

A healthier version of fried rice and you can’t even tell it’s not rice, what’s not to love?

Ingredientscauliflower fried rice blog post.jpg
1 head grated cauliflower (use the largest hole on a box grater)
Fresh snow or sugar peas
Frozen corn kernels
Soy sauce to taste
Garlic powder to taste
Black pepper to taste
Diced carrots
2 eggs
Olive oil
* You decide the ratio of vegetables to rice here, I aimed for something similar to your typical take-out

1. Heat ~1/2 Tbs olive oil to a large pan (a wok would be ideal).
2. Add frozen corn and allow to thaw then add carrots.
3. Add cauliflower, peas, soy sauce, garlic powder, and black pepper and stir.
4. Once veggies are nearly cooked scoot them to the edges of the pan and scramble the eggs.
5. Mix eggs into rice.

Serve while steaming hot.  This dish reheats well and makes a lot.  The dish is naturally gluten free if a gluten free soy sauce is used such as Braggs amino acids.  If the eggs are left out, the dish is entirely plant based.

Quick Alfredo Sauce

Why buy a jar of sauce when making it yourself is a thousand times more delicious?

IngredientsAlfredo sauce blog post.jpg
3 cloves minced garlic
3 Tbs unsalted butter
4-5 oz grated Parmesan cheese
8 oz half and half
Black pepper to taste
Red pepper flakes (optional)

1. In a small sauce pan over medium-high heat melt the butter.
2. Allow butter to cook for about 90 seconds and add the garlic.
3. Allow garlic to slightly brown.
4. Pour in half and half and bring to a rolling boil.
5. Add cheese and reduce to medium-low heat allowing cheese to melt.

Serve immediately over al dente pasta.  I chose whole wheat linguini served with seasoned sauteed broccoli, mushrooms, tomatoes and spinach.

Veggie Enchiladas

I used a can of enchilada sauce to make these, but you can always make the sauce yourself.  I eventually will be posting a recipe for sauce after I try the one my dad sent over.veggie enchiladas blog post

Zucchini squash, large dice
Carrots, smaller dice
2-3 cloves minced garlic
Mushrooms, diced (opt)
Corn tortillas
Enchilada sauce
Grated cheese (opt)

1. Heat oven to 350 degrees
2. Saute carrots in a skillet for ~2 minutes then add the other veggies. Cook until spinach is slightly wilted.
3. Spray a baking dish with non-stick spray.
4. Add veggies to tortillas and roll them up.  Place them in the pan so that they do not unroll.
5. Pour sauce over enchiladas.
6. Top with grated cheese if desired.
7. Bake for ~5-7 minutes or until cheese is melted.

Serve immediately.  You can make as many or as few enchiladas as you want.  Adjust the amount of veggies accordingly.

Quick Brussels Sprouts

Sauteed Brussels sprouts that are easy and delicious.  Makes 1 serving.brussel sprouts blog post

1 handful Brussels sprouts
~1 1/4 tsp honey
lemon juice
~1 clove minced garlic
~1 1/4 tsp soy sauce

1. Wash and cut Brussels sprouts in half.
2. Heat 1 tsp olive oil in skillet.  Place Brussels sprouts cut side down in the pan.
3. Cook over med-high for about 6 minutes.  you want the cut side of the sprouts to slightly brown.  Stir as needed.
4. Mix honey, soy sauce, garlic, and juice from 1/4 of a lemon and add to skillet.
5. Cook for about 2 more minutes, stirring.

Can be served alone, as a side dish, or I like to add a bit of cooked pasta.

Easy Salsa

I bring you a very basic salsa recipe for tasty homemade, preservative free salsa.

salsa blog post.jpg
Yields about 2 cups
1 lb vine ripe tomatoes (~3 whole tomatoes)
1/2 cup diced onion
4 cloves minced garlic
1/8 tsp black pepper
Juice from 1 1/2 limes
Salt to taste
~1.5 Tbs fresh chopped cilantro
Garlic salt to taste
2 diced jalapeños (or more if you like spicier)

1. Roast 2 halved tomatoes at 400 until dark spots form on the skin and liquid runs out.
2. Let tomatoes cool and add all ingredients to a blender including the other uncooked, cubed tomato.
3. Pulse in blender until desired consistency is reached.
4. Adjust salt, garlic salt, pepper, and lime juice as needed.
5. Serve with chips or veggies, with veggie enchiladas (post coming soon), or use to top tacos (see Taco Tuesday! post).

You can keep this in an air tight container in the fridge for a little while, but since there is no preservative, it won’t last as long as a store bought jar of salsa.  You could add some vinegar as a natural preservative if you plan to keep it for longer.  Additionally, you could choose to roast more of the veggies like garlic and peppers for a different variation.

Cauliflower Pizza

I like to make the sauce myself since it isn’t hard, but I suppose if you wanted you could buy your favorite.  I never really measure things so these are estimates, season to taste.

For the Sauce

Makes more than needed for the pizzas. Make more small pizzas or use the sauce for pasta later in the week.
1 small can tomato pastecauliflower pizza blog post
1 small can tomato sauce
2-3 garlic cloves, minced
1/4 – 1/2 cup minced onions
1.5 Tbs olive oil
fresh oregano
1 tsp salt (or to taste)
1/4- 1/2 tsp black pepper
1 tsp fresh parsley, chopped
red pepper flakes (optional)
pinch dried basil
about 10 pieces dried rosemary, crumbled
1/4-1/3 cup water~1/8 cup red wine (optional)
small amount fresh thyme (optional)

1. Add olive oil to sauce pan and heat on medium and add onions.
2. Cook 2-3 minutes stirring regularly until onions are translucent add garlic and stir.
3. Add tomato sauce.
4. Add tomato paste.  I like to open both sides of the can and push one end, remembering to remove the metal piece afterward.
5. Stir and add water.  I like a thicker sauce but you can add more water as needed later when you warm it up again.
6. Add the herbs, black pepper, salt, and red pepper flakes and wine if using.
7. Simmer while you prepare the cauliflower.

For the Crust
4-5 cups of “riced” cauliflower, I grate mine on the large hole of a box grater but it comes already done at the store
1 egg
1/2 cup grated Parmesan cheese
1/4 cup cheddar cheese *note
1/4 cup pizza blend cheese (or mozzarella)
1-1/2 tsp garlic powder
1 tsp Italian seasoning
2-3 Tbs flour, I used white flour because it’s what I had but you could use 2 Tbs of coconut or other absorbent flour to make it gluten free
salt and pepper
fine cornmeal for sprinkling on pan (optional)
toppings and optional cheese of choice
*could use no cheddar and instead 1/2 cup of pizza blend or mozzarella

1. Grate cauliflower into a large microwave safe bowl to minimize the mess.
2. Add 2 Tbs water to the cauliflower.  Cover and microwave for 4-5 minutes or until tender but not mushy.  I used a clean dishtowel to cover the bowl.
3. Remove from microwave and drain any excess water with a spoon and cool (my cauliflower didn’t have excess visible water).
4. While the cauliflower cools, mix egg and cheese in a small bowl.
5. Placed cooled cauliflower into a thin dishtowel and squeeze the water out.  There will quite a bit of water.
6. Mix the egg and cheese mixture with the squeezed cauliflower in the large bowl you microwaved in.
7. Add salt, pepper, garlic, flour, and Italian seasoning and mix. The mixture does not stick like a regular dough.
8. Spray baking sheet with non-stick spray (or line with parchment paper and spray).
9. Divide the dough into 3-4 small mounds on a baking sheet.  Press the dough into circles, making sure there are no cracks or holes and a clean edge (mine were about 0.75 cm thick).
10. Bake the pizzas for about 20 minutes until golden brown.
11. Remove pizzas from oven and use a spatula to flip. Mine were hard to remove from the pan since I didn’t use cornmeal for sprinkling the pan, but had a good texture in the end.
12. Add sauce to the pizzas and spread into even layer.
13. Add toppings and optional cheese and bake until cheese is melted or about 5-7 minutes.
crust adapted from Melissa d’Arabian