Rice and Black Bean Pie

Yes you read right, a Rice Pie!

1 1/2 cups of brown rice cooked, according to directions 
1 can of black beans, rinsed
1/2 small onion chopped
1/2 red or what ever color pepper you have chopped
1/2 cup shredded  zucchini
1/2 c  chopped mushrooms
2 cloves of chapped garlic
2 tbl of Parmigiano cheese
2 tbl of salsa
1/2 c of shredded cheddar cheese, divided

 1/2 c bread crumbs
salt and pepper to taste
about 1 tbl of olive oil
one 9 inch pie plate  or a square baking dish (9x12)

Mix all  the ingredients together in a mixing bowl except 1/ 4 c of the cheddar cheese.
Spray the baking dish, pat down


Sprinkle the rest of the cheddar chees on top and bake in the oven at 325 for about 30 minutes.

Take out of over cool for 5 minutes or so
cut up like a pie or in square pieces

Serve with a salad and vegetable ( broccoli rabe,  was my choice)

*you can use any vegetables you want in this rice, you can also make it with an Italian flare:
use tomato sauce, mozzarella, and Italian seasons.

*You can use this as a side dish with grilled chicken or any meat of your choice.

Good Old Meat Loaf

Meat Loaf a good old standy by Here we go:


1 lb of ground turkey, chicken or beef  ( I prefer turkey)
 1 egg
about 1/2 cup of oats (old fashioned of quick)
about 1/4 cup of bred crumbs
1- 2- carrots peeled and grated
1 small zucchini  grated
1 small onion grated
1/2 cup ketchup
1 8z can of tomato sauce
about 4 tbls of Worcestershire sauce
about 2-3 teas of garlic powder
black pepper to taste
salt optional

Mix ground meat, egg, oats, bread crumbs, 1/4 cup of the ketchup, 1/4 cup to tomato sauce 2 tbls of the Worcestershire sauce, all the grated vegetables, 1 tea of the garlic powder and pepper in a bowl . With your hands form  a loaf and put on a cookie sheet or  a Pyrex square pan. Top with some raw onion rings   a little drizzle of olive oil and sauce sauce. Here is how you make the sauce: Take the remaining ketchup, tomato sauce Worcestershire sauce, garlic powder and black pepper, mix it all together (right in the can) and pour about 1/4 of a cup on top before baking the loaf.. Heat the rest up and use on the cooked loaf when serving. Cook the loaf on350 for about 45 minutes check to see when it is done.

I am serving this with Roasted vegetables (you can go back and find that recipe)
And  an arugla salad.

Roasted Vegetables and Quinoa

You can use any vegetables you like

 2 red peppers 
2 onions 
1 12 oz   package of portabella mushrooms
2 mes zucchini
1 s med butternut squash or 1 package already cut up
1 bunch of broccoli
 2 cloves  garlic
!/2 -1 cup of either chicken broth or vege broth heate up
1 cup of quinoa  cooked according to directions (one cup of quinoa to 2 cups of water 

Chop all veges into chunks
Place on sheet pan toss with olive oil ,salt, pepper and  2 cloves of chopped garlic
When veges are done toss with Quinoa  and hot  broth
Put into a 400 degree oven for about 25 minutes or until tender not mushy!!

If you are using a whole butternut squash , cut in half  and in half again spoon out seeds , drizzle with olive oil and salt put  on a sheet pan face down and roast for about 20 minutes until a knife can easily go through.
Take off of sheet and let cool before removing the skin and cut into chunks set aside until all vegsges are done.
or use tow sheets and cook all at the same time

***
Note: Quinoa is a grain that is high in protein, it contains all eight  essential amino acids!!!
***

Broccoli Rabe with Beans and Pasta

This is quick nutritious and delicious.

One-Two bunches of Broccoli Rabe
Large pot of boiling water
One  half box of whole wheat pasta whatever you prefer
One can of your favorite white beans (rinsed)
Three cloves of garlic, chopped finely (or more)
About  1-2 tbls  olive oil
About 1/2 tea of red pepper flakes (optional)

Put pot of water on to boil with  salt
Trim and rinse Broccoli Rabe
When the water begins to boil put in the Broccoli but only for about 2 minutes
Take out the Broccoli  with a slotted spoon or tongs. Drain the Broccoli. Keep the water in the pot
Plaace the pasta into the pot of water make sure it has come to a boil again.

In the mean time saute the garlic in the olive oil  and red pepper flakes for a few seconds
Put Beans in and saute for a few minutes , add broccoli
Drain pasta, reserving about one cup  of the pasta water. ( you can also use chicken broth)
Add pasta to the pan and stir gently
Add the reserved water,  some salt and pepper to taste.
Put in serving  platter whirl a little more extra virgin olive oil and some parm cheese on top before  serving.

Serve with a fresh tomato salad and some Italian bread if you want or just have it as is.


ENJOY!!!

Presto Pesto Sauce

Summer is coming to an end so if you had a garden and grew basil, you probably have a bunch left.
So make some Pesto, use it tonight and freeze the rest..
When freezing the Pesto I use small freezer bags it's a lot better then putting the Pesto in ice trays. The bags take up less space

Here is my recipe you can adjust it any way you wan.  You will notice there are no nuts because of allergies.
 Double or triple to freeze

At least 4 large clover of garlic
2-3 cups of basil
about 1/2 cup extra virgin olive oil
about 12 /cup of  grated Italian Parm Cheese
about 1/4 te of red  crushed pepper
salt and pepper to taste  

Use  a food processor or blender
 Pulse garlic until it is chopped finely
Add Basil and pepper and chop
Add 1/2 the oil slowly into food processor or blender

Now add the cheese only blend and whirl for a few seconds


Add the remaining oil, salt and pepper
(Hint if it is too thick you add a splash of water or a little more oil)

Use a spatula  to get every drop out

Grill up some shrimp, chicken, or vegetables
Boil up some Fettuccine
Combine the Pesto with the pasta and chicken , shrimp. or vegetables

ENJOY!!!

Pita Pizza

OK it's Labor Day, so lets make it easy!!

Buy a good Whole Wheat Pita
Preheat oven to 400
Grated Parm Cheese
Mozzarella , shredded
Marinara sauce
Any other topping you would like (onions , peppers mushrooms, etc.)
Fresh chopped basil
Olive oil (virgin)

Place pita on oven rack and crisp up for about 2-3 minutes do both sides.
Place pita on a cookie sheet.
Spread on sauce 
Sprinkle on parm cheese then mozzarella
Top with toppings
Sprinkle basil and a little olive oil.
Place back into oven and cook for about 8 minutes or until cheese melts.


Serve with  a salad.

Easy, Easy!!!!

Eggplant Parm

This is a labor of love because it does take a little time. So if you  are having a special occasion or for a special
someone it is worth it. My girls love this, so today as I am making my eggplant, I will be thinking of them and missing them.

Three small to medium eggplants peeled and sliced thin
In two separate bowls put::
about 6 eggs scrambled seasoned with salt, pepper and about 1 tbls of Italian parm cheese ( please no green can)
two cups of flour seasoned with salt , pepper,garlic powder
A colinder with paper towels in it
A wire cookie cooler lined with paper towels
Heat a Heavy fry pan with about 1 inch of oil( canola)
1 lb of mozzarella
4tbls of Italian parm cheese ( please no green can)
Your favorite marinara sauce


Take sliced eggplant and dredge in seasoned flour and then into egg mixture put into hot fr pan.
Make sure your oil is hot or else the eggplant will be greasy.
Brown on both sides.
When cooked put into colinder , cool for a minute then transfer to wire rack make single layers
you can also blot the eggplant with another paper towel after laying them down on rack
Contunue the process until finished.

A fee hints you may have to change the oil if it foams up too much, this means it is dirty
Also you may need to make more egg mixture (maybe two more eggs)

Layer eggplant, sauce, parm chees, mozzarella until finished.
Top with mozzerela  and bake 350 covered for about 15 minutes
Take cover off and bake another 10 minutes
Let sit about 10 minutes before serving

Make some pasta, garlic bread and salad or fresh broccoli .
Enjoy!!!