Happy Halloween Everyone!

So today is Halloween and also my last day as a vegetarian. Its been a long and fun adventure with this and I must say to all vegetarians out there that you guys are awesome and I give you props!!! As for me I don't think I can do it for a life kind of thing. I think I can handle a week or so every few months or something like that. Sorry I stopped posting a lot after a few weeks. I had a lot of work related things that came up. I look back on this month and realize that it has been a great month! I got to try so many new recipes and I even got to eat my favorite dinner all the time! haha! If anyone every tries this or is thinking about switching, grilled cheese is the best fail safe!!! you can always add tomatoes, avocado, onions, green peppers, any veggies you want! What I believe the hardest part of this was the craving for a burger and when I was at work and they were cutting the super delicious turkey I wanted to eat it so badly! But thankfully I refrained! I told my self I could make it a month and I have! I have decided to stay as a flex-atarian, which basically I will eat vegetarian but can still eat meat when I crave it or go out with friends. That will make life easier than finding vegetarian options.... Its really not that easy. Everything has bacon in it these days!

Well that's my update!

Lil' Char

Angry Orchard cupcakes

Sorry guys for such an easy recipe. My friend found the recipe so I just decided to make it! I'm sorry I can't tell you where she found it. When she gave it to me it was written down on a price of paper so I don't know where it came from. If this is your recipe, you're amazing! Haha. Well lets get on with the show!

ingredients

3 eggs
one box of spice cake mix
1 cup angry orchard or other hard cider
1/2 cup oil

directions
basically you just follow the directions on the back of the box. I made the cupcakes.

I used a jar cream cheese mix but you can always make your own but if you do sub angry orchard for the water and it will be awesome!

Sorry I didn't post pictures with this.... I basically made it and before I could take pictures they were gone! I'm glad my friends loved them but next time I'm going to actually try them! yes I never got to try it but everyone said it was super yummy! Sorry this post is so short.

Lil' Char

Skinny Alfredo Spaghetti Squash

Hey guys,
Today I'm bringing you an amazing recipe! Now, I've had spaghetti squash before and its really good. I love it with a little bit of marinara sauce but today its an Alfredo recipe! I found this recipe on pinterest! The original post is from a blog called the Comfort of cooking. I haven't actually looked at it much yet but if her other posts are like this one I know I'll like it!

Ingredients:

1 medium-sized spaghetti squash
1 Tablespoon butter
3 cloves of garlic, finely minced
2 Tablespoons flour
1 1/2 cups milk(I used fat-free)
1 Tablespoon cream cheese or Neufchatel cheese
1 cup freshly grated Parmesan cheese, plus 2 Tablespoons extra for topping
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
Crushed red pepper flakes and fresh parsley, for optional garnish

Directions:

Preheat oven to 350 degrees F.
First, prep the squash. Cut spaghetti squash in half using a large sharp knife, scoop out the seeds and place cut side down on a rimmed baking sheet covered with water. Bake until tender, about an hour.
As an alternate way of baking: Poke a few holes deep into the whole squash with a paring knife. Bake for 60 minutes, remove from the oven and let rest for 10 to 20 minutes before slicing in half with a large serrated knife. Scoop out the seedy inside leaving the spaghetti strands.
Once squash is cooked, use a fork to gently scrape the “spaghetti” strands into the center.
For the sauce, melt butter in a small pot over medium-low heat. Once hot, add garlic and sauté for 1-2 minutes. Whisk in flour, cooking for another minute while stirring. Whisk in milk until no lumps remain. Once hot, add cream cheese and stir until smooth. Remove from the heat. Stir in Parmesan, salt and pepper.
Spoon sauce equally into each spaghetti squash half. Gently pull up the spaghetti strands to coat as much as possible with the sauce. Top with extra Parmesan and place under the broiler of your oven for 2-3 minutes, or until golden and bubbly.
Top each half with a pinch of red pepper flakes and fresh chopped parsley, if desired. Serve hot.

Be careful when you take the spaghetti squash off the pans... It will be very hot and I almost burnt myself.

I loved this recipe and I can't wait until winter to make this again. It seemed like the perfect winter recipe. The only problem is I couldn't eat it all! Haha! I liked that it had a homemade Alfredo sauce. It added a lot more flavor and you know exactly what goes in it! Although in weird, I added maybe a teaspoon of pepper. I'm a pepper kind of girl!

since the month is over half way I thought I'd update you on how my month is going. So far I haven't touched meat in 22 days! I'm so proud that I have almost made it! My roommate even made tacos for us to celebrate our half month mark! I almost failed when I went out to eat the other day. I ordered a grilled cheese and they put bacon one it! Who puts bacon on a grilled cheese? Anyway they replaced it for me and it was super yummy! With work I'm okay. Its a bit hard when I want to try something but it has meat in it so I don't. I feel so bad when a costumer asks how it tastes and I have to explain that I'm currently not eating meat. Most are happy to take a taste though! I haven't decided if I'm going to completely change to a veggie diet but I also don't know if i want to go back to eating meat. Its a hard choice.
well that's it for now,
Lil' Char!  

Easy Veggie Lo Mein

This recipe was amazing! Its easy and quick! Once again I couldn't find the original post. when I clicked on the entry on pinterest it just came up with a picture so whoever posted this I give you credit!

Ingredients-

Pasta- I used a ramen packet. I know gross but I wanted a single serve and  I love those noodles.

garlic- 1 tsp minced
green onions- 2 TBSP
Veg. oil- 1 TBSP
sesame oil- a dash (less than 1/8 tsp)
Mushrooms- a small bunch sliced
soy sauce- 1/4 cup
sesame seeds- a dash

Directions-
 
Cook pasta to al dente, drain. Sauté garlic and green onions in veg oil and a little sesame oil. (and 1TBSP red pepper flakes if you like heat) Toss in pasta and 1/4 cup Soy sauce and sesame seeds. Cook 2 minutes tossing frequently and you have perfect Lo mien!



I recommend making this and adding random veggies. Just the noddles its really bland but with veggies its super good! My roommates was the best! sorry I didn't take a picture of it. Only mine. As for mine I added way to much soy sauce and man was it salty!!! I basically had to trash it and eat my roommates... or what she would let me. Please enjoy and post pictures if you try! I'd love to see your version!

Like always,
Lil' Char

Banana Chocolate Chip Cookies

Okay guys, so I found this on yet again Pinterest! the only problem I had was finding who actually posted it originally so I can't give you much information on that. I will say that whoever did had found or created an amazing recipe!

Ingredients-

2 ripe bananas
1 cup quick oats
1/2 cup chocolate chips
1 heaping spoonful of peanut butter


Directions-

Mash all ingredients together and roll into a ball. I didn't smash mine down and it basically stayed in a ball so I would suggest pressing down a little bit. Then bake at 350 for 15 minutes! It's that simple!


Oh my gosh guys these cookies are healthy and simple! My roommates boyfriend just ate them up! I did let him though. Sorry this recipe is so simple but it was so good I had to post it! The recipe really only makes like 8 cookies depending on how big you make them. The picture on the pan is actually cooked.

Lil' Char

Scandinavian Stew (Vegetarian)

Okay guys, this stew is amazing! Its fall and here in MN the weather is getting cold so its the best time to break out the soup recipes. My roommate is a vegetarian and just hanging out with her makes me want to broaden my horizons by trying new recipes that are meatless or completely vegan! Although I'm a little nervous about trying tofu I was willing to try this stew recipe. It has no meat but also no tofu! Thank God! haha! So now deciding to try these kind of meals was easy but finding the right ones for me was a little bit harder. So i did the only logical thing. I went out to my local bookstore and bought a Betty Crocker vegetarian cookbook! Let me tell you some things in this cookbook are a little scary but at the same time a little adventurous! I really suggest getting this cookbook!

Ingredients

8 to 10 small red potatoes, cut into fourths (3 cups)

2 cups fresh or frozen baby-cut carrots

3 tablespoons margarine or butter

3 medium green onions, sliced (1/3 cup)

3 tablespoons all-purpose flour

2 cups milk

1/2 cup frozen green peas

3/4 teaspoon salt

1/8  teaspoon pepper

2 tablespoons chopped fresh or 1/2 teaspoon dried dill weed

1 hard-cooked egg, chopped 

 

Directions 

 

1.  Mix potatoes and carrots in 3-quart saucepan; add enough water to cover. Heat to boiling; reduce heat to medium. Cover and cook 8 to 10 minutes or until tender; drain in colander. Wipe out saucepan with paper towel.

 

2.  Melt margarine in same saucepan over medium heat. Cook onions in margarine 2 minutes, stirring occasionally. Stir in flour. Gradually add milk, stirring constantly, until mixture thickens and boils.

 

3.  Stir in potatoes and carrots, peas, salt and pepper. Cook 5 to 6 minutes, stirring occasionally, until peas are tender.

 

4.  Stir in dill weed. Cook 2 minutes, stirring constantly. Top each serving with chopped egg and, if desired, additional dill weed.

 

 

 

 Now that I have tried this recipe I think it is one of my new Fall/ Winter favorites!  I can't wait to try it again! When I went to the store I bought a couple red potatoes and then used some golden ones that I had left over. I think it would have tasted the same if I would have used all baby reds. The flavor was awesome and the Hard boiled egg added just the perfect touch! I loved everything about this. I would definitely suggest using penzys dried dill weed! It has to be by far the best I've ever found. I really like dill weed! I think it adds a fun flavor. Please enjoy this recipe as much as I did!  

Black Bean Tacos!!!

Oh my gosh guys this recipe is so yummy! I again found this one on pinterest. When I saw it I wasn't very sure that I'd like it but oh my gosh its amazing. This post was originally on is Cornerstone Cooking! I haven't actually looked at it as much as I have done with the others but from this recipe I will be sure to keep looking! This recipe will definitely be in my keeper pile!

Ingredients

• 2 C. black beans, cooked
• ½ C. red onion, minced
• 1 tsp. cumin
• 1 tsp. paprika
• 2 Tbsp. cilantro, chopped
• 4-6 ounces pepper jack cheese, grated
• 2 Tbsp. olive oil
• 1 avocado, sliced
• Pinch of salt and pepper
• 8 corn tortillas
• Hot sauce (optional)
• Salsa
• Sour cream

 

Instructions

1.  In a medium bowl, add beans along with red onion, cilantro, and spices. Add a pinch of salt and lightly mash all of the ingredients together. Grate your cheese and have it ready as well.
2.  In a large, non-stick skillet, add a few tablespoons of oil and heat over medium-high heat.
3.  Add one corn tortilla at a time and let each get hot in the oil for a few seconds. I tested it with my hand. All you have to do it touch the surface of the tortilla and make sure its warm. Then add about 1/4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese.
4.  Using a spatula, carefully fold the tortilla over so it forms a shell. Press down lightly on the tortilla so it holds its shape.
5.  As the first tortilla cooks, move it to the side and do a second one. Depending on the size of your pan, you should be able to get 2 or 3 tacos at once. If you have a griddle you can do even more at once. (we could only get 2 in at a time but it was worth it)
6.  Cook each taco for about 3 minutes per side until they are nicely browned and crispy.
7.  When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out.
8.  Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream. My friend and I added ranch. She is obsessed with ranch! haha.

Note: Corn tortillas are resilient to heat. Don’t worry about burning them. They are very flexible. Just be sure to cook them on each side long enough to get them really crispy. this is important! I didn't see it the first round of tacos and they didn't get as crunchy as I wanted, but still good!

 As I said before this recipe is amazing! I loved it and I can see me making it again and again! I loved the kick of cilantro when you bit in. My roommate on the other hand didn't like it because of the cilantro. I think that if I make it again I might add a little bit of taco seasoning and no cilantro so she could eat it, but I absolutely loved it! I can't wait to try variations! Oh we didn't slice the avocado we mashed it. It just didn't want to come out of the skin but it was still good. Oh and sorry about the pictures this time. My camera just wouldn't work so i had to use my phone. Sorry guys! I hope you try this and please post pictures and leave comments! 

Lil' Char