Roasted Veggie Nachos

This post is for all my Sin é friends

Any of my former Sin é coworkers know the wonder of Irish Nachos. I decided to make my own version with ingredients I had on hand. I started with chopping up some roasted veggies and tossing them in evoo. Roast at 375 for 25 mins or until tender.

While the veggies are roasting, line a Pyrex or an oven safe dish with ranch, or in my instance, Goddess dressing.

Once veggies are cooked dump them into the Pyrex dish and top with cheese.

Place back in oven for 10-15 minutes until all cheese is melted. I like to layer the cheese between veggies so every bite is as good as the next. Top nachos with jalapenos (and diced tomatoes, bacon and scallions if available) and serve with a side of ranch (or Goddess dressing). May not be the best for the healthies version of roasted veggies, but it's sure delicious.

Enjoy!

Hearty Grilled Cheese and Tomato Soup

Sometimes you just need a hearty meal on a chilly day. However, this is not the grilled cheese and tomato soup from your childhood. This is the grown up version of comfort food. Muenster, Brie, and sharp cheddar with avocado on quinoa bread with a side of Trader Joe's Creamy Tomato Soup topped with some roasted frozen corn.

Enjoy this meal on a chilly January evening!

Corn Chowder

Corn Chowder. Mmmmmm!

Corn Chowder


3 tbs. Butter
1 Onion, chopped
3 cloves Garlic, chopped
3 large Carrots
3 cups Sweet Potatoes, peeled and diced
2 cups frozen Corn (I used a roasted version from Trader Joe's)
Milk
Pepper
Hot Sauce

Melt butter in a stock pot, saute onions and garlic. Add carrots and sweet potatoes. Cover veggies with milk, apprx. 3 cups and simmer until potatoes are soft. Keep the heat low and keep an eye on the pot to make sure milk does not scold. Once potatoes and carrots are soft, add frozen corn and cook an additional 5 minutes. Add crushed black pepper and hot sauce to taste.

Top 10 of 2010

1. I Heart Artichokes!

2. Greek Taco

3. Portabella Mushroom Stack

4. Holiday Chocolate & Peppermint Bark

5. Summer Nicoise Salad

6. Black Bean Tacos

7. Pasta Primavera

8. Faux Fried Chicken

9. Fajitas - One Meal, Two Looks

10. Cheeeeeeee-se Pasta

And for inspiration! My running story and my First Half!

Enjoy!

Black Bean & Roasted Veggie Enchiladas

Black bean & roasted veggie enchiladas. Ummmmmm-mazing! This enchiladas are super easy and full of flavor!

Start by dicing up an onion, one poblano pepper, one anaheim pepper, and dicing two jalapenos. Sauté with cooking spray in a frying pan.

Place the roasted corn, spinach, and black beans and place in mixing bowl.

Add pepper and onion mixture once cooked and give it a stir. Add some cumin, garlic powder, and chili powder for flavor.

You now have you enchilada stuffings! Take a large spoonful of mixture and place in a corn tortilla, roll it up, and place in a baking dish. After enchiladas are stuffed, top with your favorite enchilada sauce and bake for 10 mins.

After 10 mins, remove enchiladas and cover with cheese. Place back in oven for an additional 10 mins.

End result - pure deliciousness! Serve over Spanish rice with a dollop of Greek yogurt (or sour cream) and fresh sliced avocado.

Black Bean & Roasted Veggie Enchiladas Yields 12-14 enchiladas


12-14  6" Corn Tortillas
1 can Black Beans, drained and rinsed
3/4 cup frozen Roasted Corn, defrosted
1 cup frozen Spinach, defrosted and drained
1 Onion, diced
1 Poblano Pepper, diced
1 Anaheim Pepper, diced
2 Jalapeno Peppers, minced
1 tsp Cumin
1 tsp Chili Powder
1/2 tsp Garlic Salt
1 large can of your favorite Red Enchilada Sauce (28oz)
2 cups of Grated Cheese

Saute onion and peppers in a frying pan with cooking spray. In a large bowl, add black beans, corn, spinach, onion, peppers and spices and gently mix with a spatula.

To stuff tortillas, take apprx 2/3 cup mixture and place in center of tortilla. Gently roll up tortilla and line up in baking dish.

Once dish is full cover with enchilada sauce and bake at 350 for 10 minutes. Remove enchiladas and cover with cheese. Bake for an additional 10 mins until cheese is melted.

Enjoy!

The best part is the leftovers that I can freeze and take to work to enjoy later!

Vegetarian Lasagna Soup

This is by far one of my favorite soup recipes. It's so thick, hearty and delicious, it almost shouldn't be considered a soup. I originally featured Lasagna Soup early last year but thought I would give it a come back in it's vegetarian form.

To start, sautee some diced onion and minced garlic is a little bit of evoo.

Then add broth, diced tomatoes, tomato sauce, eggplant, pepper, squash and spices. The directions say to cook for 10-15 mins, but my opinion is for any good soup, simmer for an hour or more. :-)

Five minutes before you are ready to serve add cheeses and spinach. 

To serve, add 1/2 c. cottage cheese or ricotta in bottom of a bowl

Place 1/2 c. whole wheat pasta on top

Add 1c. hearty veggie soup and add cheese. 

Mix well and Enjoy!

Vegetarian Lasagna Soup adapted from Paula Deen's Taste Like Lasagna Soup

1 large onion, chopped
1 bell pepper, chopped
8oz baby spinach

1 large eggplant, chopped

1/2 large spaghetti squash, roasted and pureed (or any squash)
4 - 8 cloves garlic, minced
1 box vegetable broth
2 - 14oz cans of diced tomatoes

1 - 14 oz tomato sauce
3/4 cup grated Parmesan cheese

2 cup Italian blend cheese (thank me on this one!)
2 tsp of Italian Seasoning
1 tsp Thyme
2 cups whole wheat pasta

Cottage or ricotta cheese

In a stock pot brown onions and garlic in a little evoo, about 1 tbs. Cook 10-15 minutes till vegetables are tender, then add spinach and cheese and simmer for an additional 5 minutes. In a separate pot, boil water and cook pasta to package directions.(I keep the pasta and soup separate to keep the pasta from expanding and getting mushy)

To serve, place 1/2 c. cottage cheese or ricotta in the bottom of a bowl. Top with 1/2 c. of pasta and with 1c. of hearty veggie soup. Top with more mozzarella or parmesan cheese.