Slow Cooker Vegetarian Lentil Sloppy Joes ♥

Today's easy veg(etari)an recipe for the slow cooker: Sloppy joes made with lentils instead of ground beef. Beautifully seasoned with pantry ingredients. Just a little bit spicy, easy to make it even spicier. Low carb. Weight Watchers 1.5/3 points. Not just vegetarian but vegan and not just vegan, "Vegan Done Real".

I l-o-v-e food blogs. If truth be told, I follow hundreds a few posts at a sit-down, really reading, stopping to appreciate the photos, the stories, the curiosity and the expertise, the response of the community and yes, the recipes too. Following my fellow local St. Louis food bloggers is especially cool. I've met many face-to-face so catching the inside bits about special ingredients, shopping finds, neighborhood doings, life changes, it's like the best jigsaw puzzle. Our St. Louis food blogger Facebook page is less puzzle, more dutiful reporting of recent recipes. Most slip by but the idea of sloppy joes made with lentils instead of meat really caught my attention. Our friends Denise and Craig are omnivores but actively hunt out meatless main dishes. When Denise called her experiment with vegetarian sloppy joes "THE" best vegetarian dinner for a carnivore, I knew that sooner than later, I'd be turning hot lentils into buns.

Call me glad I did! Regular readers know that slow cookers, tastewise, often disappoint me. NOT HERE! The lentils and seasonings both stand up to the heat, the flavor is great, the texture is great, the combination is wonderful. And meaty brown lentils really do mimic the traditional texture of sloppy joes, you won't "fool" a carnivore but these are excellent.
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Creamy Buttery Sugar Cookie Frosting

This year I signed up to bring 2 dozen cookies (NOTE I did say 2) to a school function for Valentines Day.  Well I ended up making about 12 dozen!! It happened to be a day that I was super tired and running on empty.  I totally couldn't remember making that many until the job was completed and I took a  count!! Anyway this is my new favorite frosting recipe!! It is delicious and is perfectly paired with Soft & Chewy Sugar Cookies.  The cookies were gone in no time and everyone loved them!

Creamy Buttery Sugar Cookie Frosting
adapted from Authentic Suburban Gourmet

1 cup butter, softened

2 oz cream cheese, softened

2 teaspoon vanilla extract
4 Cups powdered sugar (may need a bit more)
1-3 Tablespoons milk
pinch of salt
Several drops food coloring 

Cream together the butter,cream cheese,vanilla and pinch of salt . Slowly beat in the powdered sugar. Once smooth and creamy, add in the milk, 1 tablespoon at a time until the desired spreading consistency is achieved. If you feel it is too runny add some more powdered sugar.  If desired, add food coloring and beat until combined.

Spread on your cookies and decorate with sprinkles or colored sugar!
*The original recipe called for cream instead of milk.  I never have cream on hand.  The milk worked well.

Delicious!

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Pork Zuchini in Oyster Sauce | Quick Healthy Pork Recipe

Ingredients:
1 lb. pork, slice into thin pieces
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 medium zucchini, halved lengthwise and then sliced
1/4 cup AP flour
1/2 cup beef broth
Salt and pepper to taste
3 tablespoons cooking oil

• Procedures:
• Sprinkle a little salt and pepper over pork slices. Let stand for 10 minutes.
• Heat oil in a pan.
• Dredge the pork slices in flour. Pan-fry the pork for 1 minute on each side.
• Add the oyster sauce, soy sauce and beef broth. Stir and then cook covered for 5 to 10 minutes (add water if necessary).
• Put-in the zucchini, salt and pepper. Stir and cook for 5 minutes until most of the liquid evaporates. Transfer to a serving platter. Serve.

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Kale Salad To-Go with Avocado & Apple ♥

Today's kale salad recipe: A salad that's perfect for an on-the-go healthy lifestyle. Make it ahead of time, then carry it along to work or outdoor activities. Low carb. Weight Watchers 1 or 2 point. Not just vegan, "Vegan Done Real".

My name is Alanna "Procrastinator" Kellogg. At least it should be. Last year, a reader (hi, Kathleen Houlihan!) forwarded a favorite recipe for a raw kale salad, one she knew I'd like. But even though the recipe did appeal, muchly! it took me a year, to the day, to make her salad. (Why? No good reason, did I mention that my name is Alanna "Procrastinator" Kellogg?) Back to the salad.

When Kathleen googled recipes for massaged kale salads, she wrote, all seemed to use a separate dressing. In this one, she explained, "You squeeze lemon juice on the kale and then massage in avocado, that makes the dressing. Then you can add apple, nuts, etc. and let it all sit overnight to soften. Keeps a couple more days."

I really liked this kale, especially since it was as good to go on Day Two and Day Three as Day One. I have the idea that it might become a go-to "real food" Medifast small meal once I move into maintenance. (Getting close, down 27 yesterday! See Why I Switched from Weight Watchers to Medifast.)
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Chocolate Chunk Brownie Cookies

For my son's Mission Farewell open house I made several cookies.  These seemed to be the favorite and did not last very long at all.  In fact one of my kids teased me that she needed to confiscate them and eat them all.  The chocolate chunk are a great added touch. If you are a chocolate lover these are a perfect treat!

Chocolate Chunk Brownie Cookies
from Tasty Kitchen
1 package (18 To 21 Oz. Box) Fudge Brownie Mix
1 1/4 cup flour
1/4  cup Brown Sugar
2  Eggs
1/2 cup butter, melted And cooled
2 Tablespoons Water, Or More As Needed
1 cup Chocolate Chunks

 Stir  together brownie mix, flour, and sugar.  .Using a heavy spoon, stir in the eggs one at a time, followed by butter and 2 tablespoons water. If the batter appears like there is too much flour, add 1 more tablespoon of water. Batter will be very thick.   Fold in chocolate chunks.   Cover and refrigerate for 2 hours.
 Preheat oven to 350 degrees.
On a lightly greased cookie sheet drop heaping tablespoons of dough on the cookie sheet. You want pretty thick cookies here to get the brownie feel, about 3 inches apart. Press down slightly. Don’t flatten completely. Bake for 8-10 minutes.
Remove from oven, allow to cool 2 minutes on cookie sheet. Transfer to a cooling rack to cool completely.

YUM!!

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Paella Mixta Recipe | Quick Healthy Paella Recipe

Paella Mixta Recipe

Ingredients

2 cups Calasparra rice
3 cups chicken broth
12 pieces clams, cleaned
10 pieces mussels, cleaned
1 1/2 cups juice from boiled clams and mussels
1/2 lb. large shrimp, with heads and shell
1 lb. chicken (bone-in), chopped
1/2 lb. rabbit meat, chopped
6 oz. chorizo, sliced
2 teaspoon Spanish Saffron threads
1/4 cup chopped flat leaf parsley
1 medium yellow onion, diced
2 teaspoons minced garlic
1 medium tomato, chopped
3/4 cup, frozen green peas
1 small red bell pepper, seeded, grilled, and sliced into strips
2 teaspoons paprika
1 1/2 teaspoons extra virgin olive oil (for the paste)
1/4 cup extra virgin olive oil (for sautéing)
Salt and pepper to taste
1 lemon, sliced into wedges

• Procedures:
• Make clam juice to boil mussels and clams in 1 1/2 cups water for 5 minutes. Separate the clams from the liquid. Set aside.
• Make the dough by combining the garlic, parsley and paprika. Hitting until the texture becomes smooth. Pour in 1 1/2 teaspoons olive oil. Mix well and set aside.
• Heat 1/4 cup olive oil in a paella pan.
• Pan-fry the shrimp for 1 minute on each side. Remove shrimp and set aside.
• Saute onion and tomato until the texture becomes smooth.
• Put-in chicken, rabbit meat, and sausage. Cook for 5 minutes.
• Pour in the chicken stock and clam juice. Bring to a boil. Cover and simmer for 15 minutes. Add water if necessary.
• Lay-on mixture of garlic paste and saffron. Revolver. Add salt and pepper if necessary.
• Put the rice in Calasparra and green peas. Allow the liquid to re-boil and then reduce heat. Cook for 20-25 minutes covered.
• Place the mussels, clams, red pepper strips and shrimp on top.
• Serve with lemon wedges.

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Creamy Pasta Seafoods Recipe | Quick Healthy Seafood Recipe

Creamy Seafood Pasta Recipe

Ingredients:

1 lb. linguine, cooked according to package instructions
1 lb. large shrimp, peeled and deveined
15 pieces mussels, cleaned
12 pieces clams
1/2 lb. bay scallops
1/2 cup chopped plat leaf parsley
1 small yellow onion, minced
1 teaspoon minced garlic
2 tablespoons butter
2 tablespoons olive oil
1/2 cup dry white wine
2 tablespoons AP flour
1 cup fresh milk
1/3 cup parmesan cheese shredded

• Procedures:
• Arrange the cooked linguini in a serving dish. Make white sauce by melting the butter in a saucepan.
• Add the flour, stir and cook for 1 minute on low heat.
• Pour in milk and stir continuously until the texture becomes smooth. Set aside.
• Heat the olive oil in a skillet. Saute onion and garlic. Add shrimp and bay scallops. Cook for 2 minutes.
• Put-in mussels and clams. Cook for 3 minutes. Pour in the white wine and boil.
• Pour in the white sauce. Stir and add the Parmesan. Continue cooking for 1 minute.
• Top the sauce and seafood over linguini. Garnish with chopped parsley. serve

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Parmesan Chicken in a Flash

This is one of those recipes that is so simple and AMAZING!! It will look and taste like you slaved in the kitchen for hours, but in reality so quick and easy.  It is a HUGE family favorite.  If you want it to look a little more fancy serve with some Pasta Alfredo , a salad and some Crusty Italian Bread.

Parmesan Chicken in a Flash
6-8 chicken tenders (or 4 breasts) (my family likes the breaded chicken tenders)
1 jar or can of your favorite spaghetti sauce
1/4-1/2 cup Parmesan cheese
1- 1 1/2 cups shredded mozzarella cheese

Bake your chicken or pan fry until it is done.
Pour a small amount of the sauce in the bottom of a casserole dish.  Tip pan to coat the bottom.evenly.  Place your chicken in the bottom of the pan, pour the sauce over the top.  Sprinkle with the Parmesan cheese and then cover with mozzarella cheese.
Bake at 350 degrees for 10-15 minutes or until the cheese is melted and everything is heated through.

 Serve and Enjoy!!

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Valentine's Day Gift Idea: Candy Milkshakes

I wanted to make something really cute this year for Valentine's Day, but with the craziness of getting my son off on his mission time has slipped away from me.  Luckily, I knew right where to turn for help.  My good friend SherRae is always the PRO when it comes to Holidays or just anything cute and clever.  These Candy Milkshakes are ADORABLE!!  Simple and oh so CUTE! Anyone would love to receive one of these for Valentine's Day!!

Candy Milkshakes
plastic or glass milkshake cups (you can usually find them at the Dollar Store)
cotton balls
colored candy
straws
*optional construction paper

Fill your glass up with the candy.  Place cotton balls on the top pushing them in so they look like whipped cream.  (If needed you can place a little rolled tape inside the edge of the glass to hold the cotton in place.)  Add your straw and decorate with construction paper heart, stickers or anything else.

 Voila!! 

Perfect cute gift done in minutes.

Thanks SherRae!

LOVE IT!!

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Coconut Peanut Butter Balls Quick Recipe | Healthy Coconut Recipe

Coconut Peanut Butter Balls

Ingredients:
1/4 cup coconut oil
1 1/4 cups organic creamy peanut butter
3/4 cup ricotta cheese
1/4 teaspoon vanilla extract
1/2 cup honey
1/16 teaspoon salt
1 cup + shredded coconut

Procedures:
Line cookie sheet with wax paper. Smooth coconut oil. When soft, add the peanut butter, ricotta cheese, vanilla, honey and salt and mix well with a whisk. Place in refrigerator for about 10 minutes.

Pour 1 cup shredded coconut (might need more) in a small bowl. Remove the mixture from the refrigerator. Take a teaspoon of the mixture and drop in the grated coconut. With your fingers or a clean spoon dough roll around coconut to coat. Located on cookie sheet. Continue until all are formed / cover. The amount that ending will be determined by the size of the scoops.

Place the cookie sheet in the freezer for about 30 minutes to set. Transfer to a container and store in the freezer or refrigerator. If you keep them in the freezer, are like little bites of coconut / peanut butter ice cream that is just the way I like to eat.

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Peanut Butter Cheese Ball Quick Recipe | Healthy Peanut Butter Recipe

Peanut Butter Cheese Ball Quick Recipe

Ingredients: 

1 package (8 ounces) cream cheese, at room temperature
1 cup powdered sugar
3/4 cup creamy peanut butter (not all-natural)
3 tablespoons packed brown sugar
3/4 cup milk chocolate chips
3/4 cup peanut butter chips
Graham cracker sticks, teddy grahams, and/or apple slices for dipping

• Instruction:
• Beat cream cheese, powdered sugar, peanut butter and brown sugar in large bowl until blended. Pour the mixture onto a large sheet of plastic wrap, take up the four corners and twist tightly forming into a ball.
• Freeze for 1 hour and 30 minutes or until firm enough to hold its shape. Place the peanut butter and chocolate in a shallow dish. Remove the plastic wrap from ball and roll the ball into pieces to completely cover, pressing morsels into the ball if necessary.
• Place the ball on a serving dish, cover and freeze for 2 hours or until almost set. (Can be prepared in advance. If frozen thaw overnight at room temperature for 20-30 minutes before serving.) Serve with graham cracker sticks, teddy Graham, or apple slices for dipping or spreading.

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Just in time for Valentine's Day Tate's Bake Shop's Linzer Heart Cookie Recipe and a Giveaway!!

Once I was introduced to Tate's Bake Shop, I have been HOOKED ever since.  Amazing! I can devour a whole package of their chocolate chip cookies all by myself!!  I felt honored when they contacted me recently to share one of their amazing recipes with you in honor of Valentine's Day.   It comes from the newest cookbook by Kathleen King and Tate's Bake Shop called Baking for Friends.   Now you can make the deliciousness of Tate's Bake Shop in your own home!!  
This month:

Tate's Bake Shop is offering a special Valentine's Cookie Cube and Cookbook combination on their website for $21.50 - that's 50% off - and they will also take 20% off any website purchase when you enter the BLOG213 code at checkout!!  It is an amazing deal!!!

TATE'S BAKE SHOP LINZER HEART COOKIES
from Baking With Friends Cookbook

These decorative cookies make beautiful and tasty gifts. 

An important tip: be sure to chop the nuts and chocolate very fine in a food processor (pulse to chop so the friction doesn’t warm them), or the dough will be too rough-textured to roll out smoothly. You need a graduated set of heart-shapedcookie cutters to make these. Yield: 20 sandwich cookies

Cookies 

2 cups unbleached all-purpose flour 

1 cup cornstarch 

¼ teaspoon salt 

¾ pound (3 sticks) salted butter, at room temperature

1 cup confectioners’ sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract 

2 cups toasted, skinned and very finely chopped hazelnuts

6 ounces bittersweet chocolate, very finely chopped 

-plus-

½ cup seedless raspberry jam 

½ cup confectioners’ sugar for sifting 

1. Sift the flour, cornstarch, and salt into a medium bowl. In a large bowl, beat the butter and confectioners’ sugar with an electric mixer set on high speed until combined, about 1 minute. Beat in the egg and vanilla, scraping down the sides of the bowl as needed. With the mixer on low speed, mix in the flour mixture, just until combined. Mix in the hazelnuts and chocolate.

2. Gather up the dough and shape it into a flat disk. Wrap in plastic wrap and refrigerate until chilled, at least 2 hours. (The dough can be refrigerated for up to 1 day. Let stand at room temperature for 10 minutes to soften slightly before rolling.) 

3. Line 2 large rimmed baking sheets with parchment paper or silicone baking mats. On a lightly floured work surface, roll out the dough to a round about ¼-inch thick. Use a 3 ½-inch heart-shaped cookie cutter to cut out the cookies as close as possible to avoid excess scraps. Arrange the hearts about 1 inch apart on the prepared baking sheets. Gather up the dough scraps and gently knead together, and cut out more cookies. If the dough becomes too soft to roll out, refrigerate until chilled. You should have 40 cookies. Refrigerate for 30 minutes to 1 hour. 

4. Position the oven racks in the top third and center of the oven and preheat the oven to 325°F. 

5. Use a 1-inch heart-shaped cookie cutter to cut out the centers of 20 cookies. These will be the cookie tops. (You can bake the mini hearts to nibble on later! Don’t throw away or re-roll.) Bake, switching the position of the baking sheets from top to bottom and front to back halfway through baking, until the cookies begin to brown, 20 to 25 minutes. Sift some of the ½ cup of confectioners’ sugar over the hot cut-out cookies Let cool completely on the baking sheets. 

6. Spread the jam on the cookie bottoms, leaving an 1/8-inch border around the edges. Add the tops, sugared sides up, and press together gently. Just before serving, sift the remaining confectioners’ sugar over the cookies.

Now for the awesome news!! Tate's has graciously given me a  Valentine's Cookie Cube and Cookbook combination to giveaway to one lucky reader on February 18, 2013.

To enter follow the directions below.

a Rafflecopter giveaway

Good luck!

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Baked Lobster Tail Recipe | Healthy Seafood Lobster Recipes

Healthy Baked Lobster Tail Recipe

Ingredients
4 pieces lobster tails (6 to 8 oz. each)
2 tablespoons melted butter
2 teaspoons parsley flakes
4 teaspoons juice of fresh lemon
3/4 cup water
1/2 teaspoon salt
A pinch of ground black pepper

Procedures:
1. Preheat oven to 360 degrees Fahrenheit. Make a vertical slit in the lobster tail with a pair of kitchen scissors. Starting from the top moving toward the end of the queue.
2. Exposing the meat of lobster gently pulling the sides created by the slit in opposite directions. Pull the meat with your hands. Not completely remove the meat. Arrange the lobster on a baking tray (tray should have a raised edge)
3. Combine the salt, pepper, butter and parsley in a bowl. Using a basting brush, brush the butter mixture on the exposed flesh of the lobster.
4. Pour water into the baking tray where lobster tails sitting.
5. Bake for 22-25 minutes. Let cool and then transfer to a serving dish. Serve with lemon butter sauce.

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Green Beans with Bacon Recipe | Healthy Beans Bacon Recipe

Green Beans with Bacon Recipe

Ingredients
Serves: 6
6 slices smoked bacon, chopped
1/2 onion, finely chopped
1 clove garlic, crushed
625g fresh green beans, trimmed
250ml (1 cup) water
1/8 teaspoon salt
1 pinch freshly ground black pepper

Procedures:
1. Place bacon in a large skillet and fry. Fry over medium-high heat until almost crisp. Add onions and garlic, cook 1 minute more.
2. Add beans and add water.
3. Let the beans cook until water has evaporated and the beans are tender. If the grains are not of course once the water has evaporated, add a small amount of water ever further cook until tender. Season with salt and pepper to taste.

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Scandinavian Brownies Recipes | Healthy Brownies Recipes

Scandinavian Brownies Recipes

Ingredients
1 1/3 cup (150 g) all-purpose flour
1 ½ cup (330 g) sugar
4 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon vanilla extract
¾ cup (170 g) butter
3 fl oz (0.9 dl) boiling water
3 eggs
4 oz (120 g) chocolate chips (40-50% cocoa)
5 oz (150 g) chopped walnuts or pecan nuts

Frosting
1/3 cup (75 g) butter
8 oz (220 g) sweet or semisweet dark chocolate
2 tablespoon light corn syrup
2 tablespoon hot espresso or very strong coffee

• Procedures:
• Preheat oven to 350 degrees F (Gas mark 4 or 180 ° C).
• Line 13 x 9-inch (33 x 23 cm) pan with grease proof paper or other non-stick and grease from the can. Melt the butter in a saucepan.
• In a bowl mix flour, sugar, cocoa powder, baking powder and vanilla.
• Add eggs, melted butter and hot water and mix until smooth.
• Add chocolate chips and nuts.
• Bake at 350 degrees F until toothpick inserted in center comes out clean, about 20-30 minutes.
• Cool the cake. Glace with chocolate icing.
• For glaze, combine butter, chopped chocolate, syrup and coffee and heat in a double boiler until melted. Stir until smooth and spread over cake.

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Lechon Kawali Turbo Recipe | Healthy Quick Pork Lechon Recipes

Lechon Kawali Turbo Recipe

Ingredients:
1.5 kilos Pork belly cut in the middle to make 2 squares
5 cups Water
1 Medium sized onion chopped
1 Tbsp Rock salt
1 tsp Whole black peppercorns
1 pc Laurel leaf

Sauce:
1 Green mango peeled and cut into small cubes
1 Onion chopped
3 pcs Firm , red tomatoes
2 pcs calamansi , juiced
¼ cup Bottled bagoong isda
50 g Wansuy or coriander leaves , pick out the leaves from the stems and rough-chop

• Procedures:
• In a large pot, combine the water, onion, salt, black pepper and bay leaf. Bring to a boil over high heat.
• While boiling, put in the squares of pork belly. When the file again boil, cover the pot tightly and reduce heat. Boil gently for 3 hours. Drain the boiled pork belly in a colander. (Stock pig may be used to flavor other foods such as stew Monggo).
• Allow the pork pieces to cool. Dry skin and then refrigerate for at least 3 hours.
• Preheat turbo grill for 10 minutes. Place the pieces of pork, skin side up, on the rack and roast for 1 hour. Lechon the rest for 5 minutes before cutting. Serve with salsa Tagalog.
• To make the sauce, combine all ingredients in a bowl and mix well. Cover bowl with plastic wrap. Refrigerate until ready to serve.

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Pork Lechon Sisig Recipe | Healthy Pork Recipes

Pork Lechon Sisig Recipe

Ingredients
1 lb. Lechon (roasted pork), minced

1 large yellow onion
1/2 tablespoon soy sauce
1 teaspoon salt
2 pieces lime or calamansi
4 tablespoons light mayonnaise
1/2 teaspoon ground black pepper
1 teaspoon hot sauce
1 teaspoon margarine

• Procedures:
• Melt margarine in a skillet.
• Put-in onion and cook for 2 minutes or until soft.
• Add the piglet. Revolver.
• Put-in the garlic powder, soy sauce, salt and pepper. Revolver. Cook for 5-6 minutes on high heat.
• Add the mayonnaise. Stir and cook for 3 minutes.
• Transfer to a serving platter. You can squeeze lemon or calamansi and add hot sauce if desired.

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