November | 2013 | My Foodie Call | Page 2

Monthly Archives: November 2013
- Slow cooker Lentil-Chickpea Chili
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 21st
  This is a great make ahead slow cooker recipe for those busy days. Okay who am I kidding, that’s everyday, but whatever. For one of those days when you want to feel like a cook without actually cooking.
  
  Has a little bit of a curry thang going on. It is healthy, but hearty enough that you will not leave the table starving. I paired this chili with soft naan. Love naan. Any excuse to eat it is fine by me.
  
  Slow cooker Lentil-Chickpea Chili
  
  Modified lightly from Family Circle magazine to suit our family’s taste buds 🙂
  
  Lentil-Chickpea Chili
  
  Ingredients
  - 6 cups vegetable broth
  - 2 tablespoons tomato paste
  - 1 tablespoon Dijon mustard
  - 2 teaspoons ground cumin
  - 1/2 teaspoon turmeric
  - 1/4 teaspoon cayenne
  - 1 teaspoon salt
  - 1- 16 oz bag of red lentils
  - 1- 14.5 oz can fire-roasted diced tomatoes
  - 1 sweet onion, diced
  - 2 carrot, diced
  - 2 celery stalks, diced
  - 3 garlic cloves, minced
  - 2 bay leaves
  - 2- 15 oz cans chickpeas, drained and rinsed
  - Serve with bread of choice
  Directions
  1. Whisk together broth, tomato paste, mustard, cumin, turmeric, cayenne and salt in the bowl of your slow cooker.
  2. Stir in lentils, diced tomatoes, onion, carrot, celery, garlic and bay leaves. (Everything except the chick peas.)
  3. Cover and cook on low for 8 hours.
  4. Stir in chickpeas.
  Leftovers reheat well too!
  Posted in Meatless mealtime | Tagged chili, garbanzo beans, slow cooker
- Cheesy Pesto Bread
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 20th
  
  I apologize in advance for another leftovers post. But hey, leftovers make this family sane.
  
  Well, at least it makes me sane.
  
  Remember my post about making pesto with dried basil?
  
  Here is what I did with my leftover pesto. Cheesy Pesto Bread.
  
  Sometimes when there is no time for a “real meal”, dinner is store-bought soup with crusty bread. Usually I top the bread with coconut oil and then sprinkle it with vegan parm, but for today I thought of an idea and was able to use the last of the pesto.
  
  Start with your baguette.
  
  Gotta love the long baguette.
  
  Slice in half.
  
  Make cross sections with a serrated knife, about half way down into your bread. Cut as if you were slicing, and then slice the opposite direction. **Remember: Do not slice all the way through**
  
  Brush, spread, or scoop your pesto into the bread in the openings where you just sliced. I used a pastry brush and also a knife to spread it in. Then I topped with more cheese, of course.
  
  Bake at 400 for 4-7 minutes and this is what you get!
  
  Paired with soup and dinner is done.
  
  Cheesy pesto bread in a snap.
  
  Posted in Salads, Soups, and Sides | Tagged bread, pesto
- Baked Pumpkin Tortilla “S’mores”.
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 19th
  I had no clue what to title this one. Although the title says “s’mores”, they aren’t technically “s’mores” because there is ZERO graham cracker in this recipe.
  
  Looking fudgy, no??
  
  Definitely not the right season for a s’mores recipe either. Last time I checked, s’mores were made in the summer and definitely didn’t include pumpkin.
  
  However, they are kinda s’mores-like because they have chocolate and marshmallow.
  
  Regardless….He’s not complaining.
  
  oh and FYI, this was dinner. Whoops.
  
  Baked Pumpkin Tortilla S’mores
  
  Instructions:
  - 6 whole wheat tortillas
  - Pumpkin butter from this recipe
  - Pumpkin Blondie Bar (crumbled up) from this recipe
  - Mini marshmallows
  - Chocolate fudge sauce (pre-bought or ***make recipe below***)
  - Whipped topping of choice
  Directions:
  1. Preheat oven to 350 degrees.
  2. Cut 6 sheets of aluminum foil, big enough to fit your tortillas.
  3. Lay each tortilla on your sheets of aluminum foil.
  4. Spread pumpkin butter each tortilla.
  5. Sprinkle crumbled blondie bar crumbles and marshmallows over the half of tortilla.
  6. Fold each tortilla in half. Wrap each tortilla in foil and place on baking sheet.
  7. Bake for 10-15 minutes, or until the marshmallows are soft and melted.
  8. Remove the tortillas from their foils and drizzle with your chocolate fudge sauce.
  9. Cut each tortilla into wedges.
  10. Top with your whipped topping.
  A closer look, shall we????
  
  aluminum foil. duh.
  
  Whole wheat tortillas.
  
  Blondie bar crumbles
  
  Spread your pumpkin butter.
  
  Assemble your crumbles and marshmallows on half.
  
  Fold each tortilla in half.
  
  Wrap each tortilla in foil and place on baking sheet.
  
  Bake.
  
  Slice.
  
  Drizzle with your chocolate fudge sauce.
  
  Yup.
  
  Baked Pumpkin Tortilla S’mores.
  
  Want that chocolate fudge sauce recipe from above??
  
  ***Chocolate Fudge Sauce***
  - 4 Tbs coconut oil, melted down
  - 2 Tbs maple syrup
  - 3 Tbs cocoa powder
  - 1 tsp vanilla
  DIRECTIONS
  1. Combine all ingredients in a small bowl. Place in a pourable bottle.
  2. If the sauce gets too cold, it will separate and the coconut oil will create a layer. Just place the bottle in warm water until you can shake it up again.
  Posted in Desserts | Tagged pumpkin
- Vegetable Fried Bulgur
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 18th
  Veggie Fried Rice?
  
  Nah.
  
  Veggie Fried Bulgur.
  
  Looks like fried rice, right? Except this is way healthier. Still great flavor, though and an even better texture I think.
  
  This one was kind of fun to make. Bulgur already has an awesome texture and adding scrambled egg in unlikely places is always a win. Give this one a whirl and let me know what you think.
  
  Start with your cooked bulgur. Here it is drying out a bit….
  
  Soft scrambled eggs.
  
  Fine chopping the vegetables “the cheater’s way”.
  
  Little pulses in the food processor and you’re in business.
  
  Garlic and ginger? check.
  
  Pan fry the garlic, ginger, and veggies….
  
  Add bulgur. Pan fry some more….
  
  Stir in the egg….
  
  Vegetable Fried Bulgur.
  
  Vegetable Fried Bulgur
  
  Ingredients
  - 1 cup bulgur
  - 2 cups veggie broth (you could use water, but I think the vegetable broth adds more flavor)
  - 2 eggs, lightly beaten
  - 1-2 tablespoons grapeseed oil
  - 1 1/2-2 cups fine chopped veggies (see picture)
  - 1 clove garlic, minced
  - 1 tablespoon minced fresh ginger
  - 4 teaspoons reduced-sodium soy sauce
  - 2 tablespoons rice vinegar
  - 2 teaspoon toasted sesame oil
  - 1 teaspoon sriarcha sauce (optional)
  Directions
  1. Combine bulgur and broth in a small saucepan. Bring to a boil over high heat. Cover, reduce heat to low. Simmer until the liquid is absorbed, 12 to 15 minutes. Drain any excess liquid.
  2. Spread the bulgur out on a large plate with a paper towel and let stand for 10-15 minutes (to cool and dry it out.)
  3. While the bulgur is cooling, spray a large skillet with cooking spray. Set to medium heat.
  4. Scramble eggs, lightly, not overdone, maybe 30-45 seconds? Transfer to a small bowl.
  5. Same pan….heat grapeseed oil in the pan over medium-high.
  6. Add vegetables, garlic and ginger. Cook until the vegetables are just tender, stirring the entire time (about 2 minutes).
  7. Add the cooked bulgur, soy sauce and vinegar to the pan, cooking until the liquid is absorbed, still stirring constantly, another 1-2 more minutes.
  8. Fold in the scrambled eggs.
  9. Remove from the heat.
  10. Stir in sesame oil and optional Sriracha.
  Posted in Meatless mealtime | Tagged bulgur, carrots, Sriracha, vegetables
- Boxed Blondie Bars with Pumpkin
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 17th
  A boxed recipe??? On a blog???
  
  “Oh no she di’ n’t…”
  
  Oh, yes I did….
  
  No apologies for the “boxed” recipe. Not all bloggers have to cook from scratch, right?? As parents, we all do the best we can, right? Well for today this is the best I can….
  
  If you have been following me for a little while, you know that some of my food is pre-cooked, some pre-cut, sometimes I use faux meats. Sue me.
  
  I kid.
  
  That said, obviously fresh is best when possible, but I am a realist and well if I did fresh all of the time I would have ZERO time for soccer games, Parenthood (the show)…(and real life, I guess), or wine with the ladies (important.)
  
  C’est la vie.
  
  This dessert recipe is awesome.
  
  And is healthy-ER, than straight-up boxed.
  
  Not striving for perfection, right?
  
  Well, these are pretty dang perfect. If only I could claim that I made them from scratch….. 🙂
  
  Pumpkin Blondie Bars
  
  Ingredients:
  - 1 Blondie Bar box
  - 1 can of pumpkin
  Directions:
  
  1) Preheat oven.
  
  2) Mix the Blondie Bar mix with full can of pumpkin.
  
  3) Bake.
  
  4) Cut.
  
  4) Hide from family.
  
  1 box+1 can of pumpkin= heaven.
  
  Stir it up.
  
  Plate of awesomeness.
  
  A close up of awesomeness.
  
  REMEMBER: No egg or oil. Just the box and pumpkin. Done.
  Posted in Desserts | Tagged pumpkin
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