Pasta salad for picky kids

Oh my god my kids are so picky. they say they don't like beans, eggs, or cheese -- and they are vegetarian!! I made this salad today and only one kid cried so that is a success I guess.

Pasta Salad for picky vegetarian kids

-- 1/2 block tofu

-- 1.5 cups pasta

-- 3 small cucumbers, diced

-- 1/2 red bell pepper, chopped

-- 1 tomato, diced

-- 1 small can sliced black olives, drained

-- 1 inch chunk feta cheese

-- 1/2 lemon

-- oil

1. Boil the pasta in salted water. While the pasta is boiling cut the tofu into squares and fry it lightly in oil. 

2. When the pasta is soft drain and rinse in cold water. Mix with fried tofu, vegetables, and crumble the cheese on top. Drizzle with oil and add the juice of the half lemon. Mix and add salt and pepper to taste. 

3. Give to kids and hope they don't cry

vegetarian bolognese

This turned out really well! I like that it used lots of vegetables and had a similar texture to it as real bolognese. Mincing them using the mini food processor saves a lot of time and helps the texture turn out so nicely. IMO This is better than the other veggie bolognese recipe on here. Serve with garlic bread, of course

Best Vegetarian Bolognese Sauce

adapted from Build Your Bite

Ingredients:

• 7 oz sliced baby bella mushrooms, rinsed and patted dry
• 2 celery stalks, ends cut off and cut into 3 pieces each
• 2 medium carrots, peeled and cut into 3 sections each
• 5 cloves of garlic
• 1 medium onion, quartered
• 1 28 oz can of tomatoes, any kind you like
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 teaspoon sugar (if desired)
  
• 1 lb Spaghetti, for serving

Instructions: 

1. Add baby bella mushrooms to a food processor and either pulse or shred, until minced
2. Transfer mushrooms to a large skillet or dutch oven
3. Add celery chunks, carrot chunks, garlic cloves, and onion pieces to the food processor and pulse/shred
4. Add the celery/carrot/garlic/onion mixture to the mushrooms in the pan
5. Add 1/2 teaspoon of salt and 1/4 teaspoon of pepper to the vegetables
6. Turn the burner on medium high heat and sautee vegetables for 25-30 minutes, stirring often, until vegetables cook down and most of the liquid evaporates
7. Puree canned tomatoes in the food processor until smooth
8. Add the pureed tomatoes to the vegetables along with the basil, oregano, and sugar
9. simmer sauce 10 minutes or so until it seems done.
   
10. Taste and add any seasonings if necessary (if it tastes too acidic, add a little more sugar as necessary)
11. Heat until hot throughout, then serve
12. Serve over spaghetti and topped with parmesan cheese, if desired

 I got this recipe from Stephanie and it is the best I have ever made! So I am saving it here. 

Kittencal's Buttery Cut-Out Sugar Cookies W/ Icing That Hardens

from food.com

 
 

Ingredients

COOKIES

• 1 cup butter, softened (no substitutes)
• 1 cup sugar
• 2 eggs
• ¹⁄₂ teaspoon vanilla
• ¹⁄₂ teaspoon almond extract
• 3 ¹⁄₄ cups all-purpose flour
• ¹⁄₂ teaspoon baking soda
• ¹⁄₂ teaspoon baking powder
• ¹⁄₂ teaspoon salt 

   

  FROSTING
•  2 cups sifted confectioners' sugar (the sugar must be sifted)
• 1 tablespoon milk (adding in more if needed for proper spreading consistency)
• 1 tablespoon light corn syrup
• ¹⁄₄ teaspoon almond extract (can use 1/2 teaspoon vanilla in place of the almond)
• food coloring (use your choice of colours)

   

   

  DIRECTIONS

  
  

  1. For cookies; in a large bowl combine butter with sugar, eggs, vanilla and almond extract; beat using an electric mixer on high speed until light and fluffy.
  2. In another bowl combine the flour with baking powder, baking soda and salt; gradually stir into the butter mixture until well blended.
  3. Cover bowl with plastic wrap and chill for 2 hours.
  4. Set oven to 400°F.
  5. Line cookie sheets with parchment paper (do not grease cookie sheets use parchment paper only).
  6. On a very lightly floured surface roll out the dough into about 1/4-inch thickness.
  7. Cut into desired shapes using cookie cutters.
  8. Place cookies 2-inches apart on cookie sheet.
  9. Bake 4-6 minutes.
  10. Remove cookies to wire racks to cool completely before icing.
  11. For the frosting; in a small bowl mix the confectioners sugar with milk (start with 1-2 tablespoons, you will likely need more milk for the perfect spreading consistency).
  12. Beat in corn syrup and almond extract until the icing is smooth and glossy (if the icing is too thick add in a small amount more of corn syrup).
  13. Divide into as many separate bowls as you wish for different colours.
  14. Add in food coloring until desired intensity is achieved.
  15. Paint the icing over the cookies using a brush, or dip edges of cookies into icing.
  16. Allow to set on waxed paper.

   

   

   

   

   
  

 

Winter Squash and Spinach Pasta Bake

 This is Smitten Kitchen's version of a recipe originally by Ottolenghi. We made it tonight and I really loved it. The down side is it take 1.5 hours to bake and then another half hour to rest, but other than that it's pretty easy and infinitely variable which I really like in a recipe so I definitely hope i make it again. I have varied it a little here.

Winter Squash and Spinach Pasta Bake

From Smitten Kitchen

 Ingredients:

• 1 large egg
• 1 cup (250 grams) ricotta
• 1 cup (100 grams) finely grated parmesan, divided
• 1 cup (85 grams) coarsely grated fontina cheese (I substituted cheddar for this and it was fine)
  
• 1 1/4 cups (300 grams) water
• 3 tablespoons (45 ml) olive oil, divided
• 2.5 teaspoons kosher salt (use less if you are using table salt)
• Freshly grated nutmeg
• Freshly ground black pepper
• 1/4 to 1/2 teaspoon red pepper flakes, to taste (I omitted this for kids)
  
• 3 garlic cloves, thinly sliced
• 5 ounces (140 grams) baby spinach, roughly chopped
• 2 tablespoons thinly-sliced sage leaves or 1 teaspoons chopped thyme leaves (optional) (I substituted 1/2 t. dried sage)
  
• 1 1/4-pound (560-grams) butternut or another sturdy winter squash, peeled, seeded, sliced thin or 1 pound (455 grams) in prepared chunks, sliced thin
• 8 ounces (225 grams) dried pasta (see Note), broken into pieces if large/long (I used penne and it was great)
• 3 Tablespoons pine nuts
  

Instructions:

Heat oven to 350°F (176°C). Line a 9-inch springform with 3-inch sides (see Note) with parchment paper, pressing it across the bottom and creasing the sides to get it to fit as best as possible. If the sides aren’t well covered, repeat with a second piece of parchment in the other direction.

Whisk egg and ricotta in a large bowl. Stir in half of the parmesan, fontina (or cheddar), water, 2 tablespoons of olive oil, salt, a few gratings of fresh nutmeg, lots of freshly ground black pepper, red pepper flakes (if using), and garlic. Stir in squash, spinach, pine nuts, and sage or thyme, if using. Add dried noodles and stir until everything is coated.

Pour into prepared pan and press gently so everything is in as even of a layer as possible. Sprinkle with second half of parmesan. Gently fold any parchment that extends over the rim of the pan into the center and cover the pan tightly with foil. Bake on a sheet (for extra security against drips) for 1 hour, then remove foil, reopen the parchment folded over the top, and drizzle the dish with remaining 1 tablespoon olive oil. Return to the oven uncovered for 30 minutes. Pasta will be baked through and the top will be crisp. If it doesn’t have as much color as you’d like on top, you can finish it under the broiler for a minute or two.

Cool in pan on a rack for 30 minutes before removing the springform ring, sliding the pasta bake by its parchment onto a serving plate, and cut it into wedges.

Do ahead: This keeps in the fridge for up to 1 week. Rewarm uncovered in a 350-degree oven. I haven’t frozen it, but would expect it to freeze well, tightly wrapped.

Notes:
* Structural note: Like a lasagna, this is more wet and messy when it first comes out of the oven. I recommend a 30-minute rest at minimum (what you see here in the loose slices) but it will be cleaner to cut and more set the longer it hangs out. It reheats fantastically and keeps up to a week in the fridge. Last night, we reheated wedges from 6 days ago and they were (still) perfection.

* Pan size: I only tested this in a 9-inch springform but would expect it to also fit in a 11 to 12-inch ovenproof skillet and also, less glamorously, a 9×13-inch baking dish. No need to line with parchment if you’re serving it from the pan or not worried about leakage

Mexican rice/spanish rice -- vegetarian version

This is my first recipe from a Youtube Video!! I followed the recipe exactly except omitted the chili and made it vegetarian!! I thought it was great.

Mexican Rice/Spanish rice - vegetarian version

from Villa Cocina on Youtube

Ingredients:

• 1/4 small white onion
• 1 roma tomato
• 1 1/2 cups vegetable stock
  
• 1 T. tomato paste
• 1 clove garlic, peeled
• 1/2 t. ground achiote (annato)
• 1/4 t. ground tumeric
• 1/8 t. ground cumin
• 1/2 t. (approx -- measure next time to get the right amount!!) salt
• 1 cup long grain rice
• 1 T. oil
  

Instructions:

• Blend onion, tomato, vegetable stock, tomato paste, garlic, and spices together in a blender.
• Rinse rice to get rid of starch, and drain to get rid of excess water
• Pour oil into a medium nonstick pan, and heat until hot. When a few grains of rice sizzle in the pan, the pan is ready. Add the rice and saute while stirring continuously until rice is golden brown and toasted. This takes between 5-6 minutes. 
• When rice is toasted, pour sauce into the pan and mix well. Cover the pot and turn the heat to low. Allow the rice to cook until it's tender and the sauce is absorbed completely, approx. 20 minutes. 
• Give the rice a gentle stir to mix the tomato film in, then cover and let set another 10 minutes. 
• Fluff rice and serve.
  

Sweet and Sour Tofu

 

 This recipe is so good! The sauce tastes extremely similar to Orange Chicken or Sweet and Sour pork, but with Tofu. I have been looking for a recipe like this for a long time.

Sweet and Sour Tofu Recipe (Vegan)

from Jessica in the Kitchen

Ingredients

Crispy Tofu

• 1 16 ounce block of firm or extra firm tofu pressed, and torn into 1 inch pieces (I used medium tofu for this)
  
• 1 tablespoon soy sauce
• 1/2 teaspoon garlic powder (or 1 clove garlic, minced)
  
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1/3 cup cornstarch
• 1/4 cup oil for frying

Sweet and Sour Sauce

• 1/2 cup sugar
• 1/4 cup ketchup
• 1/4 cup white vinegar
• 1/4 cup water
• 1 tablespoon soy sauce gluten free if needed, or liquid aminos or tamari
• 1 teaspoon garlic powder
• 1 medium bell pepper, chopped
• 1/2 cup chopped/cubed pineapple (I used canned mandarin oranges which worked great)
  
• 1/2 medium red onion chopped
• 1/2 tablespoon sesame seeds for garnish
• chopped scallion for garnish

Instructions

Crispy Tofu

• In a medium-sized bowl place the pressed and torn tofu pieces. Add the soy sauce and toss to coat. Add in the garlic, sea salt, ground black pepper and cornstarch and toss to thoroughly combine, ensuring all the tofu pieces are covered with the seasonings and the cornstarch.
• Heat a pan or wok over medium-high heat, and add the oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and crisped on all sides, about 5 to 8 minutes. Feel free to do this in batches if desired. Remove tofu pieces and set aside.

Sweet and Sour Sauce + Putting it All Together

• In the same pan, lower the heat to over medium-high heat, and add in the onions, pineapples or mandarin oranges and bell peppers.
• Saute until the onions are translucent and the pineapples are slightly browned, about 5 minutes.
• In a separate bowl, whisk together the sugar, ketchup, vinegar, water, soy sauce, and garlic powder for the sweet and sour sauce and stir together until fully combined.
• Pour in the sauce over the veggies. Add back in the crisped up tofu, and stir to combine. Bring to a slight boil, then reduce to a simmer for about 5 minutes until the sauce has thickened up. Taste test and add more sugar or soy sauce if you desire. Remove from heat until needed.
• Remove from heat and top with sesame seeds and chopped scallions. Serve and enjoy!

Notes

You can enjoy this with some noodles or hot rice. It makes extra gravy on purpose  !

Vegetable pot pie (vegetarian)

I had an idea to make a vegetarian pot pie with Cream of Mushroom soup. It came out pretty well! K ate many pieces but he loves pie crust so not sure how good the pie actually is. Makes one 9 inch pie. 

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Vegetable Pot Pie

Ingredients:

For crust:

-- 1 cup butter (2 sticks) plus more for pie plate
-- 2 1/2 cup all-purpose flour, plus more for rolling out dough (I usually use 1 1/2 cups white and 1 cup whole wheat flour)

 For filling:

-- 1 small potato, peeled and cubed (maybe 1 cup)

-- 1 cup carrots, chopped (1 medium)
-- 2 T. butter
-- 1 small onion, chopped
-- 1 stalk celery, chopped (1/2 cup)

-- 1 cup peas, frozen
-- 1 can cream of mushroom soup

-- 1/2 can milk plus 3 T. to wash pie with
-- 1 teaspoon veggie bullion
-- 3 T. milk  (to wash pie)

Instructions:

First, make your pie crust.

1.   The trick with pie crusts is 1) keep everything cold and 2) try not to work the dough any more than you absolutely need to. Cut each stick of butter into 8 pieces, refrigerate until needed

2.   Place the flour, and salt in a large mixing bowl and mix to combine

3.   Add the chilled butter. Using a pastry blender, chop the butter into the flour mix - the mixture should resemble coarse meal with small pieces of butter, the size of peas, visible.

4.   Drizzle 1/4 cup ice water over flour-butter mix, blend, repeat with another 1/4 cup of ice water. Keep adding 1/4 cup of ice water until the dough mostly sticks together. Squeeze a little bit if you must but don't touch it too much with your hands at this point. The dough will get a bit stickier as it rests.

5.   Divide dough into 2 pieces, flatten into disks, wrap with plastic wrap and refrigerate 1 hour.

 

Then, Make the filling

6.   Prep all your ingredients for the filling. 

7.   Preheat your oven to 350 F

8.   Boil a pot of water and add chopped potato and carrots and boil gently for about 10 minutes. Drain and set aside. 

9.   In a large skillet over medium heat, melt butter and cook onions and celery for about 15 minutes or until onion is translucent.

10. Stir in the cream of mushroom soup, 1/2 can of milk, bullion, and the potatoes, carrots, and peas.

11. Taste for seasonings, add salt and pepper if you like. 

12. Remove from heat and set aside.

 

Finally, Make your pie

13. Make the pie by rolling out one pie crust, putting in pie plate, adding the filling, adding top crust, sealing, and cutting vents. Brush top of pie with milk.

14. Bake in a preheated oven for 45 minutes or until crust is cooked through and brown on top.

15.  Remove your pie from the oven and allow it to cool for 10 minutes before serving.