Tag: meatless

Linguini with Vodka Sauce and Basil
August 3, 2022

Linguini with Vodka Sauce and Basil

Linguini with Vodka Sauce and Basil is one of our favorite easy dinners. I start this dish by making a quick vodka sauce, which is a tomato sauce with a hint of vodka and cream. Then, I toss the sauce with linguini, basil, and parmesan …

meatless
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by Sharon
Summer Tomato and Feta Shakshuka
July 14, 2022

Summer Tomato and Feta Shakshuka

Summer Tomato and Feta Shakshuka is one of our favorite summer breakfasts. I start this dish by making a spice filled tomato and red pepper sauce. Then, I nestle fried eggs in the tomato sauce and melt feta cheese over everything. We like this dish …

breakfast
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by Sharon
Nacho Fries with Cheddar Sauce
July 13, 2022

Nacho Fries with Cheddar Sauce

Nacho Fries with Cheddar Sauce are one of our favorite appetizers. I start these fries by deep-frying sliced up potatoes. Next, I make a creamy cheddar cheese sauce. Finally, I top the fries with a fresh tomato salsa. We like these French fries for several reasons. First of all, I like that I can make this decadent appetizer in less than an hour. Secondly, I like that these fries are easy enough for everyday but fancy enough for company. And, lastly, we all love the crisp fries, cheesy sauce, and fresh salsa. It’s a really delicious flavor combo.

The Equipment I Used

  • A Push Slicer- To cut uniform fries I used a Kuhn Rikon Push Slicer. But you can also use a knife.
  • A Deep Fry Thermometer- In my opinion, this is a must. You’ll need this to see what temperature your oil is heated to.
  • A Dutch Oven- I used my Le Creuset Dutch oven to deep fry my fries.

The Ingredients Needed for Nacho Fries with Cheddar Sauce

  • Cheddar Cheese- Use extra sharp cheddar. I like the Cabot brand.
  • Evaporated Milk- You’ll need this to make the cheese sauce. You can find it in the baking section of the market.
  • Cornstarch- You’ll also need this to make the cheese sauce. You can find it in the baking section of your market.
  • Potatoes- Use Idaho russet potatoes.
  • Oil- Use vegetable, peanut, or canola oil to fry your fries. Do not use olive oil.

How I Made my Nacho Fries

  • Frist, I made the cheese sauce. It’s important to use the correct amount of cheese.
  • Next, I fried the potatoes. Only add potatoes to the oil when it is at the correct temperature.
  • Finally, I topped the drained fries with most of the cheese sauce and all the veggies.

If you like French fries, you need to try these cheesy and delicious Nacho Fries with Cheddar Sauce.

Nacho Fries with Cheddar Sauce
Nacho Fries with Cheddar Sauce
Nacho Fries with Cheddar Sauce

Nacho Fries with Cheddar Sauce

Homemade deep-fried French fries topped with cheddar cheese sauce and a fresh salsa.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 4

Equipment

  • Dutch oven
  • deep frying thermometer

Ingredients
  

For the Tomato Salsa:

  • 2 chopped plum tomatoes
  • ½ cup minced red onion
  • ½ cup chopped cilantro leaves

For the Cheddar Cheese Sauce:

  • 3 ounces extra sharp cheddar cheese, shredded
  • 1½ tsp. cornstarch
  • 4 ounces evaporated milk

For the French Fries:

  • 2 large potatoes
  • 2 cups vegetable oil
  • ¼ tsp. kosher salt

Instructions
 

  • First, peel the potatoes, and slice them vertically into ¼ inch slices. Cut each of those slices into thin fries. Place all the fries in a large bowl of cold water.
  • Next make the Tomato Salsa: Simply mix all the ingredients together and set them aside.
  • Next, make the Cheddar Sauce: In a small bowl toss together the cheese and cornstarch. In a three- quart saucepan, bring the milk to a simmer. Turn the heat to low and whisk in the cheese. Whisk until the sauce thickens. Pour it into a bowl. You can reheat it in the microwave for a minute right before serving.
  • In a Dutch oven, heat one inch of oil to 325° using your deep fry thermometer. When the oil reaches that temperature, drain your fries from the water, and using towels, dry them off well.
  • Fry one quarter of the fries, just until they start to turn golden. Drain them on a wire rack, in a small pile. Repeat with the other 3 batches of potatoes.
  • Bring the oil up to 375° and refry the first batch of fries until golden brown. Repeat with the other 3 batches, draining each on the wire rack, and sprinkling each batch with salt right away.
  • Place the fries on a serving platter and top them with as much cheese sauce as you like and the Tomato Salsa.
Keyword appetizers, meatless
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by Sharon
Farfalle with Pesto and Tomatoes
July 12, 2022

Farfalle with Pesto and Tomatoes

Farfalle with Pesto and Tomatoes is one of our favorite summer dinners. I start this dish by making a basil and pine nut pesto. Next, I toss the pesto with farfalle pasta, arugula, tomatoes, olives and feta cheese. Finally, I garnish the dish with fresh …

meatless
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by Sharon
Garlic Scape Pesto Pizza
July 9, 2022

Garlic Scape Pesto Pizza

Garlic Scape Pesto Pizza is one of our favorite summer pizzas. I start this pizza by making my garlic scape pesto. Since garlic scapes are only available in early summer, I can only make this pesto this time of year. Next, I make pizza dough …

meatless
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by Sharon
Heirloom Tomato Pesto Pizza
June 28, 2022

Heirloom Tomato Pesto Pizza

Heirloom Tomato Pesto Pizza is one of our favorite summer dinners. I start this dish by making homemade pizza dough. Then, I top the pizza with homemade pesto and fresh mozzarella cheese and bake it until it’s brown and bubbly. Finally, I add the beautiful heirloom tomatoes and bake it some more. We like this pizza for several reasons. First of all, enjoying summer tomatoes always makes me savor summer more. It’s almost like I’m on vacation, but I’m at home. Secondly, I like that the dough and pesto can be made ahead of time. In fact, I often bake up the whole pizza early in the day, and then heat it up for dinner. And, lastly, we all love the taste of the fresh mozzarella, the sweet basil pesto, and the juicy tomatoes.

The Equipment I Used

  • A Bread Machine- I usually use a bread machine to make my dough. But I’ll attach my hand kneaded dough below.
  • A Food Scale- For perfect dough results every time, please weigh your flour.
  • Two Pizza Stones– I like to bake my pizzas on stones, but you could also use a round pizza pan. I really like my Emile-Henry pizza stone.
  • Two Pizza Peels- If you use the stones, you’ll want peels. I use two because I like to build my pizzas right on them.
  • Parchment Paper- I use this to line the peels so that the dough can be easily moved around.
  • A Food Processor- You’ll need this to make the pesto.

The Ingredients Needed for Heirloom Tomato Pesto Pizza

  • Yeast- Use active dry yeast, not quick acting or instant.
  • Flour- Be sure to use all- purpose flour.
  • Pine Nuts- If you can’t find these, you can use walnuts instead.

How I Made my Pesto Pizza

  • First, I made my dough.
  • Next, I made the pesto.
  • Finally, I assembled my pizzas and baked them off.

If you like pesto, you need to try this cheesy and delicious Heirloom Tomato and Pesto Pizza.

Heirloom Tomato and Pesto Pizza
Heirloom Tomato and Pesto Pizza
Heirloom Tomato and Pesto Pizza

Heirloom Tomato and Pesto Pizza

Two pizzas topped with fresh mozzarella, basil pesto, and heirloom tomatoes.
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Prep Time 15 minutes
Cook Time 15 minutes
rising time 2 hours 20 minutes
Total Time 2 hours 50 minutes
Course Main Course
Cuisine Italian
Servings 2 pizzas
Calories 360 kcal

Equipment

  • Bread Machine
  • 2 Pizza Stones
  • 2 Pizza Peels
  • Food processor

Ingredients
  

For the Bread Machine Pizza Dough:

  • 1 cup water
  • 1 tbsp. extra virgin olive oil
  • 3 cups all purpose flour (360g)
  • 1 tsp. each honey and salt
  • 2 tsp. active dry yeast

For The Basil Pesto Sauce:

  • ⅓ cup extra virgin olive oil
  • 2 cups fresh basil leaves
  • 2 cloves minced garlic
  • 2 tbsp. pine nuts
  • ½ cup Parmesan cheese
  • ¼ tsp. each kosher salt and black pepper

For the Pizza Toppings:

  • 3½ cups fresh mozzarella cheese, thinly sliced, and divided
  • 4 red and yellow heirloom tomatoes

For the Garnishes:

  • ¼ cup fresh basil leaves
  • ½ cup finely grated Parmesan cheese
  • ¼ tsp. crushed red pepper flakes
  • 1 tbsp. pine nuts

Instructions
 

  • Begin by making the pizza dough: Add all the ingredients to your bread machine, in the order suggested by the manufacturer of your bread machine. Select the dough cycle and press start.
  • While the dough is rising, make the pesto sauce: Place all the ingredients, except the oil, in the food processor. Pulse until everything is ground up. With the motor running, stream in the olive oil. Process until the pesto is emulsified.
  • Preheat the oven to 425 degrees, with two pizza stones inside of it.
  • When the dough cycle is done, dump the dough on to a floured board and divide in half. Press or roll the dough in to two twelve- inch circles, right on two parchment covered pizza peels. Brush them with olive oil and cover with plastic wrap and let them rise for thirty minutes. Top the dough rounds with about two thirds of the pesto sauce and the three cups of the mozzarella cheese.
  • Using the pizza peels, slide the parchment and pizzas onto the pizza stones. Bake for 10 minutes. Remove the pizzas and top them with the tomatoes and a half cup more mozzarella. Bake for five minutes.
  • Garnish the pizzas with the pine nuts, the rest of the pesto, the Parmesan, red pepper flakes, and basil.

Nutrition

Serving: 1sliceCalories: 360kcal
Keyword meatless
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Buffalo Chicken and Mozzarella Pizza

Hand Kneaded Pizza Dough

Pizza dough mixed with a wooden spoon and kneaded by hand.
Print Recipe Pin Recipe
Prep Time 13 minutes
Rising Time 1 hour 30 minutes
Total Time 1 hour 43 minutes
Course Main Course
Cuisine Italian
Servings 2 pizzas

Ingredients
  

  • 1 cup warm water (110 degrees)
  • 1 tsp. honey
  • 2¼ tsp. active dry yeast
  • 3 cups bread flour
  • 1 tsp. salt
  • ¼ cup extra virgin olive oil

Instructions
 

  • In a measuring cup, stir together the water and honey. Stir in the yeast. Let this mixture sit for five minutes.
  • In a large bowl, stir together the bread flour and salt. Add the yeast mixture and the oil, and stir until it's all combined. Dump it on to a floured board, and knead it for 8 minutes.
  • Place the dough in an oiled bowl, and turn the dough until it's all covered in oil. Cover the bowl with a damp towel and let it rise in a warm place for one hour.
  • Divide the dough in half and roll into two circles. Place on two pizza pans, or pizza peels. Brush with olive oil and cover with plastic wrap. Let rise for thirty minutes.
Keyword bread
Tried this recipe?Let us know how it was!
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by Sharon
Eggplant Balls and Pappardelle Pasta
September 24, 2021

Eggplant Balls and Pappardelle Pasta

Eggplant Balls and Pappardelle Pasta is one of our favorite meatless meals. I love this dish for several reasons. First of all, this is a totally meatless meal. I like making this for our guests who don’t eat meat. Because, even though it’s meatless, this …

meatless
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by Sharon
Hummus and Arugula Salad Bowls
September 9, 2021

Hummus and Arugula Salad Bowls

Hummus and Arugula Salad Bowls are one of our favorite summer meatless meals. I love this meal for several reasons. First of all, I love that this is a meatless meal. While I enjoy eating meat, I tend to get sick of eating chicken and …

meatless
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by Sharon
Greek Salad Stuffed Pita Pockets
April 7, 2021

Greek Salad Stuffed Pita Pockets

Greek Salad Stuffed Pita Pockets are a fantastic meatless lunch or dinner. We love these sandwiches because they are so fresh and vibrant. I start these sandwiches by making easy homemade pita bread. Next, I spread each pita half with a creamy Cucumber Yogurt Spread. Then, I toss lots of fresh vegetables with my homemade Lemon Vinaigrette. All together, these components really make these pita pockets shine.

The Equipment I Used

  • A Bread Machine- I made my homemade pitas in my Zojirushi bread machine.
  • Parchment Paper- I baked my pitas on parchment paper.
  • A Food Scale- For best pita making results, be sure to weigh your flour.
  • A Salad Spinner- I use this to dry my lettuce.
  • A Big Bowl- Use this to toss together your vinaigrette and vegetables.

The Ingredients Needed for Greek Salad Stuffed Pita Pockets

  • Yogurt- Use full fat Greek yogurt for both the pita dough and the Cucumber Yogurt spread. I like the Fage brand.
  • Flour- Be sure and use bread flour. I used King Arthur bread flour.
  • Yeast- Use instant yeast. I used Fleichmann’s.
  • Oil- This is in both the Cucumber Yogurt Spread and the Lemon Vinaigrette. Use a mild, delicate extra virgin olive oil. I like California Olive Ranch.
  • Lemon Juice- Use freshly squeezed lemon juice.
  • Bell Peppers- I use red, orange, and yellow mini peppers.
  • Kalamata Olives- Buy olives from the deli counter, not jarred ones.
  • Feta Cheese- Buy a block of feta, not crumbled feta.

How I Made my Pita Sandwiches

  • First, I made my pitas. After my dough had been in the bread machine for fifty minutes, I realized I had neglected to add the yeast. So, I massaged the yeast into the dough and let it finish rising. And, my pitas still came out great!
  • Next, I made my Cucumber Yogurt Spread. I used my food processor.
  • Then, I made the Lemon Vinaigrette and tossed it with the vegetables.
  • Finally, I stuffed my pitas and served them.

If you love Greek salad, you need to try these fantastic Greek Salad Stuffed Pita Pockets.

Greek Salad Stuffed Pita Pockets
Greek Salad Stuffed Pita Pockets
Easy Bread Machine Pita Bread

Greek Salad Stuffed Pita Breads

Pita Breads stuffed with a Cucumber Yogurt Spread, feta cheese, and fresh vegetables tossed in a Lemony Vinaigrette.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 30 minutes
Course Main Course
Cuisine Greek
Servings 4

Ingredients
  

  • 2 cups thinly sliced cucumber
  • 1 cup chopped bell peppers
  • 1 cup halved grape tomatoes
  • 1 cup thinly sliced red onion
  • 1 cup chopped feta cheese
  • ½ cup chopped Kalamata olives
  • 2 cups Spring greens
  • 2 tbsp. each fresh oregano and fresh basil
  • 4 large pita breads, halved

For the Lemon Vinaigrette:

  • ½ cup extra virgin olive oil
  • 2 tbsp. lemon juice
  • 1 tbsp. red wine vinegar
  • 1 tbsp. each fresh basil and fresh oregano
  • ¼ tsp. each kosher salt and black pepper

For the Cucumber Yogurt Spread:

  • 1 tbsp. minced garlic cloves
  • 1 cup grated, seeded and peeled cucumber
  • 1 cup whole milk Greek yogurt
  • ½ tsp. kosher salt
  • 2 tbsp. extra virgin olive oil
  • 1 tsp. red wine vinegar

Instructions
 

  • In a large bowl, toss together all the vegetables.
  • In a small jar, mix together all the Lemon Vinaigrette ingredients, and then toss it with the vegetables.
  • Next, prepare the Cucumber Yogurt Spread: Place the cucumber in a clean dish towel, and squeeze out all the moisture. Place the cucumber in a bowl with all the other ingredients, and stir them together. Spread this mixture on the bottom of each pita pocket.
  • Fill each pita pocket with some of the vegetables and serve.
Keyword meatless, sandwiches
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Easy Bread Machine Pita Bread

Easy Bread Machine Pita Bread

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Rising Time 1 hour 50 minutes
Total Time 2 hours 5 minutes
Course Bread
Cuisine Mediterranean
Servings 4 pitas

Equipment

  • Bread Machine

Ingredients
  

  • ½ cup water
  • 3 tbsp. plain full fat Greek yogurt
  • 1 tbsp. honey
  • 1 tbsp. unsalted butter
  • 1 tsp. salt
  • 2½ cups bread flour (300g)
  • 1 tsp. instant yeast

Instructions
 

  • Place all the ingredients in your bread machine, in the order recommended by your manufacturer. Process on the dough cycle.
  • Heat the oven to 425 degrees. Cut the dough into four equal pieces and roll each piece into a ball. Using a rolling pin, roll each ball into a circle, about a quarter inch thick.
  • Bake on two parchment lined baking sheets, for about five minutes, or until they puff up. Cut each pita in half and use a knife, if needed, to help along the separation.
Keyword bread
Tried this recipe?Let us know how it was!
meatless
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by Sharon
Triple Cheese Lasagna with Basil
March 27, 2021

Triple Cheese Lasagna with Basil

Triple Cheese Lasagna with Basil is one of my family’s favorite dinners. I love this dish for several reasons. First of all, I really appreciate that this is a meatless meal. Since, I don’t like to cook meat every night. Secondly, because there’s no meat, …

meatless
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by Sharon