Tag Archives: Vegetarian

Secret Veggie Spaghetti Sauce & Italian Meatballs (and Roasted Spaghetti Squash)

Posted by Lindsey @ Baking Bytes in Entrée, Sauces and Frostings and tagged with , ,

Shortly after I got my snazzy immersion blender I came across a recipe for veggie-packed spaghetti sauce. It was made in the crock pot, which sounded awesome, but as someone who doesn’t like crazy chunky sauce I wasn’t super psyched about the amount of diced vegetables packed into it, mainly for textural reasons. Immersion blender to the rescue!

Secret Veggie Spaghetti Sauce & Italian Meatballs {{Baking Bytes}}

I tweaked the recipe to use vegetables I actually like (not a fan of mushrooms or eggplant, sorry) and made it on the stove so I could puree some of it before adding the things I wanted to stay whole. You can easily add or remove items to suit your preferences, next time I will definitely add sliced olives. M has such a strong hatred of them I forget I can add them when he’s not around. I think a couple handfuls of spinach added to the pureed mixture would be great also.

Secret Veggie Spaghetti Sauce & Italian Meatballs {{Baking Bytes}}

With veggies secretly packed into what a appears to be a normal spaghetti sauce, this is a great way to trick your kids (or yourself) into eating some extras at dinner time. I will perhaps use a slightly smaller head of cauliflower in the future (mine was more medium than small) but overall it turned out fantastic. Tomatoes and spices galore, with some diced red bell peppers for variety. If you leave the sauce meatless it’s a great vegan option, but if you’re of a more carnivorous persuasion, read on.

Because I was feeling particularly ambitious that weekend, I also made Italian meatballs. Extra juicy and perfectly spiced, they were wonderful with ground elk but I’m sure ground beef would be delicious also. This was a super easy recipe that would pair well with any sauce, even a jarred version, just make sure they have time to simmer in the sauce for about 15 minutes to ensure they are cooked through. Or if you are making them to freeze, turn the heat down on your frying pan, add a lid, and steam them for several minutes. For an easier meat option, skip the meatballs and add a pound or two (it makes a lot of sauce) of your favorite ground meat, already browned, during the final simmering step. You should have enough to feed the whole family and probably still put some in the freeze for later.

Secret Veggie Spaghetti Sauce & Italian Meatballs {{Baking Bytes}}While pureeing it can be quite thick so have patience during this step; other than that it’s just a matter of chopping vegetables and opening some cans – super easy. Make a batch for dinner, put half in the freezer, and you’ll have homemade sauce ready to go on a day you don’t feel much like cooking. Serve with roasted spaghetti squash (directions below) or your favorite pasta, with freshly grated Parmesan and pepper, for a delicious and healthy meal.

Secret Veggie Spaghetti Sauce

Inspired by Smile Sandwich
Makes a lot

Ingredients

2 Tbsp olive oil
1 medium onion, finely diced
1 small head cauliflower, finely diced
1 large zucchini, finely diced
2 cloves garlic, minced

29 oz can + 15 oz can tomato sauce
14.5 oz can Italian stewed tomatoes
2, 6oz cans tomato paste

2 bell peppers, diced
14.5 oz can Italian diced tomatoes
2-3 Tbsp Italian seasoning
salt and pepper, to taste

Directions

  1. Pour oil into a large pot (8 quarts or more) and heat over medium heat until hot.
  2. Add onion, cauliflower, zucchini, and garlic, and saute until onion is softened and translucent.
  3. (If you’re serving this with spaghetti squash, start it roasting now.)
  4. Add tomato sauce, tomato paste, and stewed tomatoes. Increase heat slightly, and simmer until vegetables are softened.
  5. Optional but recommended: puree sauce using an immersion blender until reasonably smooth.
  6. Add diced tomatoes, bell pepper, spices, (and browned meat or meatballs, if using) and simmer on low heat for about 15 minutes. Do a taste test after about 5 minutes, and add more spices if necessary. I added around 3 tablespoons of seasoning but depending on your veggies and your taste preferences, more or less might be appropriate.
  7. Serve with your favorite pasta or spaghetti squash.

Italian Meatballs

Adapted from Recipe Tin Eats
Makes about 2 dozen

Ingredients

2 slices white bread, crusts removed
1 medium onion, grated

1.5 lbs ground elk (or beef)
1 egg
1 Tbsp Italian seasonings
1/4 cup Parmesan, freshly grated
1 tsp salt
1/4 tsp pepper

2 Tbsp olive oil

Directions

  1. Tear bread into small pieces and place in a large bowl. Add onion and stir until well mixed and bread is completely wet.
  2. Add remaining ingredients and mix by hand until completely combined.
  3. Scoop 2 tablespoons at a time on to a plate or cutting board, then roll each dollop into a ball.
  4. Heat olive oil in a large non-stick frying pan over medium heat.
  5. Gently add meatballs and fry, turning gently, until nicely browned on all sides (pro tip: this is easier in two batches).
  6. Add meatballs (and drippings, if desired) to your spaghetti sauce and simmer gently for about 15 minutes, until meatballs are heated through.
  7. Serve with sauce atop your favorite pasta or spaghetti squash, with extra freshly grated pepper and Parmesan.

Roasted Spaghetti Squash

Ingredients

Spaghetti squash
Olive oil

Directions

  1. Preheat oven to 450 degrees Fahrenheit.
  2. Halve squash and remove seeds. Coat flesh lightly with olive oil.
  3. Bake for about 40 minutes, or until squash can be easily pierced with a fork.
  4. Let cool for a few minutes, then scoop from skins, fluff with a fork, and serve hot.
  5. Top with additional olive oil, butter, or your favorite pasta sauce.

Baileys Chocolate Mousse

Posted by Lindsey @ Baking Bytes in Celebration/Holiday, Dessert, Sauces and Frostings and tagged with , , ,

Welcome to March! I personally do not get excited for St. Patrick’s Day, but I do get excited for the Run to the Pub half marathon that precedes it. (And also my birthday.) This year the local race is not only giving us complimentary beer at the finish, which I don’t drink, but also a complimentary cupcake, which I am substantially more excited about.

Baileys Chocolate Mousse {{Baking Bytes}}

In any case, if you are not running a race that gives you “free” dessert afterwards, maybe whip up one of your own. This Baileys chocolate mousse, emphasis on the Baileys, is an easy recipe and sure to please anyone that likes Baileys. And if you don’t like Baileys, I’m not totally sure why you’d be reading this post to begin with.

Baileys Chocolate Mousse {{Baking Bytes}}

Baileys and chocolate is one of my favorite combinations and most of the times I have dinner at Anthony’s in SeaTac airport I get the same thing: the salmon burger, no tomato, followed by a serving of their Baileys chocolate mousse. I have often thought I should learn how to make my own, despite how dangerous that might be for my health, since I don’t travel through SeaTac at nighttime much anymore. Luckily I will be at the end of the this month, and you can be certain I’ll be having my usual. My aunt and traveling running buddy also gets pretty psyched about the mousse situation at Anthony’s, and she’ll be coming to Montana for the Pub run this weekend. I’m guessing she might request I have a batch of this prepared.

Baileys Chocolate Mousse {{Baking Bytes}}

Light and creamy, like eating a Baileys cloud with some chocolate thrown in. I made the recipe twice so I could figure out my own personal preference as to the Baileys and chocolate ratio. The recipe can be made more kapow with the liqueur flavor than the chocolate, or altered slightly to make it more subtle. I’ll leave it up to you to decide. It is absolutely delicious both ways, just depends on what sort of experience you’re looking for this go around. I personally preferred the lower end of the range, but it was delicious with the more in-your-face flavor as well.

Baileys Chocolate Mousse {{Baking Bytes}}

This is a great recipe to bring to a potluck, because you can easily adjust the serving size down to “finger-food” portions, or keep it larger for a sit-down dinner where yours is the only dessert. It would be super cute piped into shot glasses (bonus points if you make them out of chocolate) but works just as well for a more decadent serving size. Top with homemade whipped cream and chocolate shavings for extra points.

Baileys Chocolate Mousse {{Baking Bytes}}

I can’t say this will become a regular in the recipe rotation, mainly because I’m trying to eat healthier, but as far as desserts go it’ll definitely be a top contender.

Baileys Chocolate Mousse

Adapted from Lemon Tree Dwelling
Makes 10-12 half-cup servings

Ingredients

Mousse
1 pouch (2 tsp) unflavored gelatin
2 Tbsp cold water
1/4 cup boiling water

1/4 cup unsweetened cocoa powder (I prefer dark)
1/2 cup sugar
1 1/2 cups heavy whipping cream, chilled

1/4-1/2 cup Baileys cream liqueur, chilled
1 tsp vanilla

Whipped Cream
1 cup heavy whipping cream
1/2-3/4 cup powdered sugar
2 tsp vanilla

Chocolate Curls/Shavings
1/4 cup chocolate chips

Directions

  1. Place the bowl for a stand mixer (or a large mixing bowl) and its whisk attachment (or beaters for a hand-held) in the freezer for 15 minutes.
  2. Place your serving containers in the fridge to chill while you prepare the mousse.
  3. (Measure the Baileys and put it in the freezer to chill if it’s not already cold.)
  4. Sprinkle powdered gelatin over the cold water, let stand one minute, then add boiling water.
  5. Meanwhile, retrieve the chilled mixer bowl and add cocoa powder, sugar, and whipping cream. Whip on high until stiff peaks form.
  6. Reduce mixer speed to “stir” (or stop it entirely) and add the Baileys and vanilla, then gently stir the gelatin mixture to make sure it’s completely dissolved and slowly pour it into the whipped cream.
  7. Whip on low until the liquid is mostly mixed in, then increase to high until medium peaks form.
  8. Spoon or pipe into your serving dishes, then return to the fridge to chill for one hour, or until ready to serve (it keeps in the fridge a few days, but the sooner the better).
  9. Optionally, make some chocolate curls or shavings: melt chocolate chips over a double boiler (or very carefully in the microwave), and then spread thinly onto parchment paper or a silicon baking mat. Allow to cool until no longer shiny, and then use a thin plastic utensil to gently scrape it into curls. If the chocolate just mushes together, it’s not cool enough yet, but you can put it in the fridge to speed the process. If it just breaks up a lot without curling at all, it’s too cold. It’s a fine line, especially if your house is as chilly as mine, but personally I find chocolate shavings to be visually pleasing as well, so don’t worry about it too much. When you’ve curled or scraped all your chocolate, put it all into an airtight container and freeze for at least 15 minutes before handling.
  10. Shortly before serving, whip together remaining whipped cream, powdered sugar, and vanilla, until medium-stiff peaks form. Pipe or spoon onto your mousse.
  11. Optionally, top with your chocolate curls or other sprinkles.
  12. Serve immediately or return to the fridge for up to a couple of hours (the stiffer your whipped cream started, the longer it will keep).

Apple Pumpkin Roasted Butternut Squash Soup

Posted by Lindsey @ Baking Bytes in Entrée, Side dishes and tagged with , , ,

Perhaps after the overwhelming feasting of Super Bowl Sunday and Valentine’s Day you are ready for something a bit more on the healthy side. Or maybe you wisely skipped all that but are always on the lookout for new recipes. Look no further! Today I have a wonderful healthy and vegetarian (optionally vegan) recipe to share with you all.

Apple Pumpkin Roasted Butternut Squash Soup {{Baking Bytes}}

I’d been eyeing soups like these for a while but only a few weeks ago bit the bullet and bought an immersion blender. Turns out they are awesome and you should absolutely get one. If it’s not in the budget or cupboard space doesn’t allow, you can make do with a food processor or high-end blender, but for real an immersion blender is the way to go. I ordered mine from Amazon (no I’m not getting paid for this, I just love it) and it is fantastic. I’m sure I’ll be using it often, which is good because I haven’t quite found a cupboard to store it in.

Regardless, soup. Butternut squash is always rampant in the winter but until this year I’d never actually cooked with it. Turns out that like spaghetti squash, it’s an incredibly easy option. After roasting, it’s delicious simply mashed with a little butter and salt and pepper, and even more amazing in more complex recipes like this soup.

Apple Pumpkin Roasted Butternut Squash Soup {{Baking Bytes}}

Squash and pumpkin bolstered slightly with the sweetness of apples are mixed with vegetable stock and spices for a wonderful savory entrée. An optional addition of heavy cream makes it an extra amazing experience but it’s also delicious without. Either way, the slightly sweet vegetables with a little spiciness is an excellent combination. With everything puréed together, the flavors are perfectly blended into a simple course that easy to pair with many sides.

Apple Pumpkin Roasted Butternut Squash Soup {{Baking Bytes}}

This recipe is vegetarian as is, and can be made vegan by omitting the cream or substituting your favorite non-dairy option. If you’re neither of those things, serve with some crumbled bacon for extra flair, or just to appease the carnivores in the family.

Since the oven will already be hot from roasting the squash, a batch of roasted Brussels sprouts makes a perfect side dish to round out a very colorful meal. Even better, this soup reheats nicely either on the stove or in the microwave, which is great for the abundant leftovers I hope you have.

Apple Pumpkin Roasted Butternut Squash Soup

Adapted from Smile Sandwich
Makes about 2 quarts

Ingredients

1 medium to large butternut squash

1 medium onion
2 apples
3 cloves garlic
olive oil

32 oz vegetable (or chicken) stock
1  cup pumpkin puree
1 tsp ginger
1 tsp salt
1/2 tsp Thyme
1/2 tsp pepper
1/4 tsp red pepper flakes

1/2 cup cream (optional)

Directions

  1. Preheat oven to 400 degrees Fahrenheit. Line a baking sheets with foil or a silicon mat.
  2. Cut squash in half (the long way) and remove the seeds. Coat lightly with olive oil and place on baking sheet.
  3. Roast for 40-50 minutes, or until squash is easily pierced with a fork.
  4. Meanwhile, dice onion, apples, and garlic. (I also like to pre-measure my spices into a small cup and then clean up the kitchen at this time, but that’s totally up to you.)
  5. When the squash has about 15 minutes left, heat a few tablespoons of olive oil in a large pot over medium heat.
  6. Add onion, apple, and garlic and saute until they are softened, about 10 minutes.
  7. Stir in spices, pumpkin puree, and vegetable stock and continue cooking while you finish the squash. (If you pre-cooked your squash, you can just skip straight to step 9.)
  8. When the squash is cooked, remove from oven and carefully scoop out the flesh from the skin. (You may want to wait about ten minutes for them to cool down a little, and/or use a heat-proof glove).
  9. Add squash to the pot, bring soup to a boil, and simmer for about 20 minutes.
  10. Remove from heat and add the cream, if desired. Use an immersion blender to completely puree the soup. Taste and up the spices a little, if desired.
  11. Serve hot with freshly ground pepper on top. Refrigerate leftovers.

Raspberry Cream Cheese Stuffed French Toast

Posted by Lindsey @ Baking Bytes in Breakfast, Celebration/Holiday, Pastries and tagged with , , ,

Most of the time I start my days with a bowl of cinnamon-raisin oatmeal or a plate of veggie scrambled eggs. Particularly when M is out of town, I rarely put in the effort to treat myself to pancakes or similar, although I do occasionally have Belgian waffles for dinner. (Waffles are suitable for every meal, and also dessert.)

Stuffed French Toast {{Baking Bytes}}

However, after an incredibly windy 10-mile run last Saturday, I decided to treat myself to something I hadn’t made in a long time: stuffed French toast. French toast is actually one of my favorite breakfasts but I rarely make it for no real reason other than I enjoy having leftover waffle batter for the next few days. Nonetheless, with some delightful potato buttermilk bread sitting on the counter and a dollop of cream cheese in the fridge, it seemed the perfect day for a more decadent confection.

Stuffed French Toast {{Baking Bytes}}

With melty cream cheese and my favorite jam in every bite, a thin spread of butter and a dusting of powdered sugar is all that’s needed to top this delightful creation. Even better, it’s no more difficult than regular French toast since basically you are just making cream cheese and jam sandwiches for your first step. It’s important to make sure your bread gets good and soaked with the egg mixture to ensure it results in a soft but golden brown bread to wrap those sweet insides.

Stuffed French Toast {{Baking Bytes}}

Fry on medium-low to make sure the cream cheese and jam gets nice and warm before the outside is overdone. The extra minutes of cooking is well worth the finished experience, I promise. If you’re looking for an extra rich option, top with a drizzle of maple syrup or homemade whipped cream, but just a little butter and powdered sugar is definitely my favorite.

Stuffed French Toast {{Baking Bytes}}

This is a great option for Sunday brunch (or Tuesday brunch, or any brunch, or dinner, I don’t judge), and sure to please your Valentine. Don’t have a Valentine? Be your own Valentine and please yourself with an amazing breakfast. Your morning cup of coffee is a perfect addition; a side of bacon and/or eggs balances the sweet with some salty protein.

Stuffed French Toast {{Baking Bytes}}

I’ve printed the recipe as a serving for one so you can make it as is or easily scale it up as needed to feed the whole family. It’s best hot off the griddle but if you’re cooking for more people than fits in one batch, you should be able to keep them warm in the oven so you can all eat together.

Whip up a batch of stuffed French toast this weekend for a special treat, then enlist those recipients to clean up your kitchen. It’s really the least they can do.

Raspberry Cream Cheese Stuffed French Toast

Makes 1 serving

Ingredients per serving

2 slices bread (I like to use buttermilk)
1-2 Tbsp cream cheese, softened1
1-2 Tbsp Raspberry Rhubarb jam1

1 egg
2 Tbsp milk
1/4 tsp vanilla
1/4 tsp cinnamon

Directions

  1. Heat griddle or frying pan over medium heat and spray with non-stick cooking spray.
  2. Spread cream cheese on one slice of bread, and jam on the other. Place cream cheese slice (spread sides together) on the jam slice to form a sandwich.
  3. In a shallow bowl large enough to fit your bread, whisk together remaining ingredients until well blended.
  4. Place your bread into the egg mixture for 1-2 minutes each side, until bread looks soaked through. (If you’re just making one serving, it should soak up almost all the liquid.)
  5. Fry until golden brown, 2-4 minutes per side. (I like to put a lid on the frying pan to help keep the heat in, but it’s not strictly necessary.)
  6. Serve immediately topped with butter and powdered sugar, or a drizzle of maple syrup for an extra decadent treat.

Notes

1 You can use basically any jam or sauce, this one is just my favorite. As for the amounts, I like two tablespoons of each for a decadent filling, but you can certainly use less if you prefer a less rich breakfast. If your cream cheese is hard to spread, soften it in the microwave in ten-second intervals. It’s going to be heated anyway so if you slightly over-melt it that’s no big deal.

Roasted Brussels Sprouts

Posted by Lindsey @ Baking Bytes in Baking, Side dishes and tagged with ,

And we’re back on schedule! …for now. No promises but I’ll do my best to maintain the bi-weekly posts. I certainly have enough planned it’s just a matter of having enough daylight to work with; it’s a bit of a struggle when I get home from work and it’s already dark.

Excuses aside, this week I have a fantastic and easy side dish you’re sure to love. With a 2-pound bag of Brussels sprouts all to myself,  I knew I needed to eat them right quick. I remembered Pinning a recipe for a roasted version a few weeks ago and thought I would finally give it a try. My main aversion to roasting vegetables is that they often require upwards of half an hour in the oven and I rarely want to wait that long to eat things, but this recipe called for just twenty minutes which seemed like something I could handle.

Garlic Roasted Brussels Sprouts {{Baking Bytes}}

For making these sprouts, the most time-consuming part was trimming and halving them, mainly because I’d already had them a week and they were starting to brown, and also because produce from Costco tends to be gigantic and this batch was no exception. In any case, I tossed them in the oil concoction and put them in the oven, and 25 minutes later had a delicious, healthy, and easy side dish. As a bonus it made enough to last me several days.

IMG_0552

Roasted veggies are much less likely to be bitter and the added seasonings give these a little something extra. Garlic and salt go with pretty much anything and some red pepper flakes add a slight kick. If you’re bigger into the spicy thing, add some more flakes or a dash of cayenne pepper to suit your preferences.

IMG_0556

I enjoyed this recipe even more than anticipated and I hope you do too. An easy recipe that feeds the whole family and even reheats well if you have extras. These went great with the scalloped potatoes from last week and are definitely something I’ll be adding to the dinner rotation. I look forward to trying it with broccoli also – I’m sure it’ll be fantastic.

Roasted Brussels Sprouts

Adapted from South Your Mouth
Makes 4-6 servings

Ingredients

2 lbs Brussels sprouts, washed and dry

1/4 cup olive oil
4 cloves garlic, minced
1 tsp sea salt
1/2 tsp red pepper flakes

Directions

  1. Preheat oven to 400 degrees Fahrenheit. Line a large baking sheets with a silicon mat or parchment paper. (Not strictly necessary but easier to clean up later.)
  2. Trim sprouts and cut in half if they are larger than about one inch in diameter.
  3. In a large bowl, combine sprouts, oil, garlic, salt, and red pepper flakes. Stir with a rubber spatula until sprouts are well coated with the oil mixture. (This is why the sprouts should be dry.)
  4. Spread in one layer on prepared baking sheet, and bake for 18-25 minutes, until sprouts are tender with some light charring, as desired. The time will vary depending on the size of your sprouts and how you lined your pan, so check every few minutes until you like what you see.
  5. Serve immediately and refrigerate any leftovers.