Organic Homemade Coleslaw

May 14, 2012 By Leave a Comment
Organic Homemade Coleslaw

Organic Homemade Coleslaw

 

 

I love coleslaw in the summer! It is a crisp, refreshing and delish salad that goes well with a large variety of summer meals. Keeping coleslaw around is a good idea as long as you are not using an over abundance of mayo. I found this simple & quick recipe that I really want to try, it sounds mucho delish!

 

 

Ingredients:

5 cups shredded organic cabbage
1 1/2 cups dried organic cranberries
1/2 cup organic celery, diced
1/4 cup chopped organic green onions, white and green parts
1/2 cups chopped organic green bell pepper
1/2 cup shredded organic red cabbage

Dressing:
1/4 cup organic mayo
1 tablespoon sweet organic pickle relish
1 tablespoon organic honey mustard
Salt and pepper to taste

Directions:
Combine cabbages, cranberries, celery, green onions, and green pepper in a large plastic bowl with a snap-on lid.
Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve.
Pour dressing over slaw just before serving. Stir well.

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Healthier Approach to Mozzarella Sticks

March 29, 2012 By Leave a Comment
Healthier Mozzarella Stick Recipe

Healthier Mozzarella Stick Recipe

 

I have to admit mozzarella sticks are one of my fave snacks on the planet. They are a classic snack for parties and get togethers.  I could eat them almost everyday I think. That being said they are very not good for you. They are fried, breaded and a bunch of cheese! I found this method the other day and was pleasantly surprised at how deliciously my updated mozzarella sticks came out.

 

 

Ingredients:
Cheese sticks (you can also use soy cheese sticks and you don’t have to stick to just mozzarella, try whatever cheese you like)
1 package egg roll wrappers (wonton wrappers could be used too but they would be a little less crunchy)
Brummel and Brown (a butter substitute made from yogurt)
Dipping Sauce
Basting Brush

Directions:
1. Preheat the oven to 350 degrees.

2. Place the cheese on the wrapper by the edge so you can roll up the cheese completely. Before you get to the other end of the wrapper fold in edges to seal the stick. You can use a little water to make sure the ends stick together.

3. Melt the butter (or substitute) so it can easily be brushed on to the sticks.

4. Brush the sticks lightly all around so they will get crisp.

5. Put sticks in the oven for 10 minutes and watch closely so they do not burn and so the cheese doesn’t leak out. The sizes and thickness of your wrappers and cheese will really determine how long your sticks should cook.

6. When finished remove your mozzarella sticks to a plate and add your dipping sauce. Let the sticks cool for a couple of minutes first before trying.  I cut mine in half after plating.

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Baked Salt & Vinegar Kale Chips

February 16, 2012 By Leave a Comment
Baked Salt & Vinegar Kale Chips

Baked Salt & Vinegar Kale Chips

 

Kale is actually one of my fave leafy greens. I am not sure why but I think it has to do with the fact that I can throw a bunch into a boiling pot of water and then just snack away. It goes well with other veggie mixtures and stirfrys. I don’t think it has any particular taste but either way I am down with it. In an effort to creatively snack I decided to attempt some homemade kale chips since they are all the rage. They came out super delish I must say!

Ingredients:
1 bunch organic kale
1 tbs olive oil
1 tsp seasoned sea salt
1 tbs organic white balsamic vinegar
1 plastic freezer bag

Directions:
1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. Carefully remove the leaves from the thick stems and tear into bite size pieces.
3. Wash and thoroughly dry kale with a salad spinner or paper towel. 4. Put kale pieces in a large Ziploc bag and add half of the oil first. Massage the kale gently to make sure the leaves are covered then add the rest of the oil.
5. Add the vinegar and sea salt. Massage the leaves gently until they are covered with the mixture.
6.Bake until the edges brown but are not burnt, 15 to 25 minutes or until desired crispiness.

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Buffalo Shrimp Salad

February 2, 2012 By Leave a Comment
Buffalo Shrimp Salad
Buffalo Shrimp Salad

 

 

Hot and Spicy are two of my fave words! Hot and spicy shrimp salad just makes my mouth water thinking about it! If you are a vegetarian you can substitute the shrimp for tofu or even tempeh.
I found this recipe on a list of Super Bowl party foods which I feel is a different but probably healthier choice from other options one would usually have on game day. I will say that this recipe would be good for parties (heck even dinner) and can be used for a multitude of different events from spring through summer depending on the event and theme, I’m just not sure how it would go over on game day but I could be wrong. The buffalo shrimp salad is quick, delish and could be a different take on what Super Bowl food can look like.

Ingredients:
3/4 cup low-fat organic buttermilk
1/2 cup organic sour cream
2 teaspoons organic apple cider vinegar
3 tablespoons fresh organic parsley, chopped
2 teaspoons organic chives, chopped
1 1/2 teaspoons organic garlic, minced
Sea Salt and fresh ground pepper
2 heads organic romaine lettuce, torn into pieces (4 cups)
2 cups organic carrots, grated
2 cups organic celery, sliced
1/2 cup organic scallions, sliced
2 tablespoons organic vegetable oil
2 tablespoons Brummel & Brown or organic butter
2 pounds medium shrimp, peeled and de-veined
1/4 cup bottled buffalo-wing sauce or hot sauce

DIRECTIONS:
1. Combine buttermilk, sour cream, apple cider vinegar, parsley, chives and garlic in a bowl
2. Stir well and season with salt and pepper.
3. Chill for 30 minutes.
4. Toss lettuce, carrots, celery and scallions with buttermilk dressing in a large bowl.
5. Place in serving bowl.
6. Warm a large skillet over medium-high heat.
7. Add oil and butter.
8. When butter sizzles, add shrimp and cook, stirring, until opaque, about 4 minutes.
9. Add buffalo-wing sauce, stir to coat shrimp and cook 1 minute longer.
10. Pour shrimp and sauce over salad.

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Acorn Squash Stuffed w/ Chard & White Beans

January 12, 2012 By Leave a Comment
Stuffed Acorn Squash
Stuffed Acorn Squash

 

 

I am such a fan of squash and am always looking for new recipes for it! I eat some kind of squash at least once a week. I stumbled upon this recipe when looking for low calorie meals last night and it sounds super yum! Stuffed acorn squash sounds like it is going to be my new fave dish.

 

 

Ingredients

1 medium organic acorn squash, halved  and seeded
1/2 teaspoon plus 1 tablespoon organic extra-virgin olive oil, divided
1/4 teaspoon sea-salt, divided
1/4 teaspoon freshly ground organic pepper, divided
1/4 cup chopped organic onion
1 clove organic garlic, minced
1 tablespoon water
1 1/2 teaspoons organic tomato paste
4 cups chopped organic  chard leaves (about 1/2 large bunch chard)
3/4 cup canned organic white beans, rinsed
2 tablespoons chopped kalamata olives
3 tablespoons coarse dry organic whole-wheat breadcrumbs (see Note)
3 tablespoons grated organic Parmesan cheese

Preparation

1.Cut a small slice off the bottom of each squash half so it rests flat. Brush the insides with 1/2 teaspoon oil; sprinkle with 1/8 teaspoon each salt and pepper. Place in 8×8 inch dish.  Preheat oven at 450 degrees. 

2. Bake squash until fork tender about 20-30 minutes.

3. .Meanwhile, heat 1 1/2 teaspoons oil in a large skillet over medium heat. Add onion; cook, stirring, until starting to brown, 2 to 3 minutes.

4. Add garlic; cook, stirring, for 1 minute.

5. Stir in water, tomato paste and the remaining 1/8 teaspoon each salt and pepper.

6. Stir in chard, cover and cook until tender, 3 to 5 minutes.

7.Stir in white beans and olives; cook until heated through, 1 to 2 minutes more. Remove from the heat.

8.Once squash is done baking position rack in center of oven; preheat broiler.

9.Combine breadcrumbs, Parmesan and the remaining 1 1/2 teaspoons oil in a bowl.

10.Fill each squash half with about 1 cup of the chard mixture. Place in a baking pan or on a baking sheet.

11. Sprinkle with the breadcrumb mixture.

12.Broil in the center of the oven until the breadcrumbs are browned, 1 to 2 minutes.

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Homemade Vegan Eggnog

December 6, 2011 By Leave a Comment
Vegan Eggnog
Vegan Eggnog

Believe it or not I was never really much of a fan of eggnog. I always thought it was gross. The BF however loves it and would probably drink it by the gallon from November through February. In an effort to keep crap consumption down I found a healthier more peaceful version of eggnog that I thought many of you might appreciate. I will admit I haven’t tried it yet but after perusing many-a-recipe this seems to be the best.

Ingredients:

•21 oz extra-firm silken tofu
•2 cups soymilk (almond,rice or any other milk you prefer)
•2/3 cup light brown sugar or organic honey
•1/4 tsp salt
•1 cup cold water
•1 cup rum or brandy
•4 1/2 tsp vanilla extract
•20 ice cubes
• organic cinnamon
• organic nutmeg

Preparation:

1. Place the crumbled tofu and soymilk in a blender with the sugar and salt.
2. Blend until very smooth.
3. Scrape this into a large bowl or pitcher, and whisk in the water, rum or brandy, and vanilla.
4. Mix well, cover, and refrigerate until serving time.
5. To serve, blend half of the mixture in the blender with 10 of the ice cubes until frothy.
6. Repeat with the other half.
7. Serve in glasses with nutmeg and cinnamon sprinkled on top.

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Apple Pie Dip

November 11, 2011 By Leave a Comment
Apple Pie Dip

Apple Pie Dip

 

 

Dip Ingredients:
2 cups peeled, cored, and diced organic apples
1 1/2 teaspoon organic fresh lemon juice
2 1/2 teaspoons organic brown sugar
2 1/2 teaspoons organic apricot preserves
1/4 teaspoon organic cinnamon
2 teaspoons organic raw honey

 

 

 

 

Chip Ingredients:
5 (6-inch) organic flour tortillas
2 tablespoons organic butter or vegan substitute, melted
1/2 teaspoon organic cinnamon
1 1/2 tablespoons organic brown sugar

Directions:
1.Combine all the dip ingredients in a bowl, then cover with foil and bake in oven until soft at 350 or 400 degrees. Check on them repeatedly to make sure the apples don’t get mushy. You can leave the foil off for a few minutes to toast the top.

2. Once the apples are finished cooking you can ether serve them warm or put the apples in the fridge to chill.

3.Brush the tortillas with butter, then cut them into wedges.

4.Arrange the wedges on a greased baking sheet, sprinkle with cinnamon and sugar, and bake at 350º F until golden brown, about 10 minutes. Let them cool before serving.

You can add Different fruit preserves or some fresh sage or cloves to switch up the taste, even pecans! This is a simple, delicious and healthy alternative to desert dips. When you are already pigged out and over stuffed it is sometimes nice to add something healthy to the mix.

Shop Holiday Cards from My Good Greetings

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Gravely Scary Veggie Party Platter

October 17, 2011 By Leave a Comment
Gravely Scary Veggie Party Platter

Gravely Scary Veggie Party Platter

 

 

 

 

Ingredients:
1/2 cup fresh organic spinach (you could use artichokes or any other green veggie you want to mix with the hummus)
10 ounces organic plain hummus
Organic Broccoli
Organic Celery
Organic Kale (or Kale Chips)
Organic Pretzels
Hard-boiled organic eggs
Fresh Mozzarella Balls
Organic Crackers (any type you prefer)
Organic large black olives
Organic carrot sticks
Edible Black Marker

Instructions:

1.In a food processor, puree the spinach and hummus together. You can use plain hummus to keep the dip the normal sandy color hummus usually is or get crazy and add a fun colored vegetable to make your grave yard floor.

2.To make the ghosts you can use either hard boiled eggs or mozzarella balls, cut the black olives up into the desired features for your ghosts and then simply place on to your egg or mozzarella ghost.

3. Use an edible marker to turn crackers into tombstones. If you have cake decorating tools and have a fine icing tip you can use a vegetable puree to write on the tombstones. It is easiest to write on the tombstones first before placing them into the dip.

4. Once you have all of the components made and ready put your hummus into your desired display dish. Leave the dip uneven like real ground would be. Stick in your broccoli, celery and/or kale trees and bushes in first. Then carefully place the tombstones lastly ghosts. Get creative and add other things like maybe edible bats made out of cut out pieces of pumpernickel bread. Get as spooky as you can!

5. Once everything is in place use the pretzels as your fence to outline your graveyard. You can use pretzel flats or good old twisty pretzels! All of it make for a gravely delish snack that will wow party attendees!!

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Apple Cider-tini

September 12, 2011 By 1 Comment
Apple Cider-tini

Apple Cider Tini

 

 

 

I can smell Halloween in the air which makes me soo excited. In honor of fall and my excited0ness I have found the perfect fall drink to perk up my spirits and hopefully yours as well.

 

Ingredients:
Prairie Organic Vodka
4 oz organic fresh apple cider or instant (fresh usually tastes better)
4 oz Prairie Vodka
1 oz organic lemon juice
1 tsp organic cinnamon
Organic Cinnamon Sticks
6 or 8 organic apples (any once you prefer)

Directions:

1. Take your apples and cut the tops off. You can use an apple corer or a melon baller to remove the middle of the apples. You can also save the inside to make fresh apple sauce with. Waste not want not. Put the finished apples in the fridge.

2. Mix the cider, cinnamon and vodka together and put in fridge.

3. When you are ready to serve you can pour the cider into the apple cups and garnish with a cinnamon stick in each cup. You can also use brown sugar and cinnamon to line the top of the apple for added taste.

You can use warm cider as well if you want to spice up your party fun. I would still keep the apples either warm or room temperature. You can use this drink for a Thanksgiving or Halloween Party.

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Pizza Pankcakes??

September 7, 2011 By Leave a Comment
Pizza Pancakes

Pizza Pancakes

 

 

 
I saw this on another blog this morning but I knew this couldn’t be the only recipe. Incase you didn’t know half of The Green Beagle Team is one hearty Italian lady and I love me some pizza. That may sound stereotypical but what can I tell you, it’s true! When I saw a recipe for pizza pancakes I started drooling almost immediately!  I have never really been a fan of breakfast foods for breakfast anyway.  I prefer lunch or dinner type meals in the morning.  Also, why have I not thought about making these already? Different cheese, vegetable and herb mixtures are popping into to my mind and apparently into others as well seeing as there are plenty of pizza pancake variations out there. I decided to go a little simple with this one because your first attempt isn’t always your best when it comes to cooking new things.

Ingredients
•2 cups organic baking mix
•1 cup organic fat free milk or a plain soy milk (A flavor, Almond or Rice milk may make the batter too sweet but that could be a yummy option as well)
•2 organic eggs
•3/4 cup shredded fresh mozzarella
•1/4 cup grated organic Parmesan cheese
•4 leaves fresh organic basil chopped
•1/4 teaspoon organic oregano
•1/4 teaspoon organic parsley
•1/4 teaspoon organic garlic powder (or fresh minced garlic)
•Organic Tomato sauce for dipping
•Parmesan Cheese to sprinkle on top

Instructions

1. Heat griddle or skillet and grease with olive oil, if necessary.
2. In a large bowl, combine the baking mix, basil, oregano, parsley * garlic powder.
3. Then combine eggs and milk and stir into dry ingredients until moistened and evenly mixed.
4. Add the cheeses into the mixture and mix.
5.Pour a little less than a 1/4 cup onto hot griddle & cook until bubbles form on top. Flip until you reach desired color and texture of your pancake.
6. Once all pancakes are cooked you can cut the pieces into wedges and garnish with fresh basil leaves and Parmesan cheese. You can also put a cup of tomato sauce on the side for dipping or drizzle the sauce on top of the pancakes.

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