Tag: vegetarian adaptable recipe

Adaptable Recipes, Dinner, Easy Preparation Meals, Makeover Monday Meals, Quick Springtime Menu Ideas

Makeover Monday Meal- Dinner Edition Soup for Springs on for Spring

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It’s officially springtime, a time of renewal when our landscape begins to awaken from its winter slumber. However, early spring is a little different, especially in March, the month that comes in like a lion and goes out like a lamb. The temperature in early spring is on a bit of a rollercoaster. Some days it feels like spring, and other days are cool and cold in some cases.

What kind of meal can you make that is both light and comforting at the same time. This Italian Wedding soup is just the ticket. It’s not heavy, yet it’s filling and tasty. This original recipe comes from the Eating on a Dime blog. The genius of this recipe is the number of ingredients you can buy ready-made frozen meatballs and you can use pre-chopped onions, carrots, and celery to save time. The use of a slow cooker or, Crock-Pot is key to just how easy the soup is to make.

Just put the ingredients together in the morning, set your cooker, and head off for your day ahead knowing that all you have to do is add the pasta and spinach when you get home. In twenty minutes’ time, dinner is ready.

We have adapted the recipe for vegan and gluten-free diets. The substitutions are in the parenthesis.

Notes:

This recipe can be doubled and tripled easily. It freezes well in an airtight container for up to three months.

 

 

Crock Pot Italian Wedding Soup Recipe by Eating on A Dime adapted by Still A Chick Lit

Prep Time: 10 mins

Cook Time: 6 hrs

Total Time: 6 hrs 10 mins

Course: Soup

Cuisine: American

 

Servings: 6

 

Ingredients

1 pkg frozen chicken meatballs 24 oz (or plant-based frozen vegan meatballs )

1/4 onion chopped

3 large carrots chopped

2 stalks celery diced

3 teaspoon minced garlic

1/2 teaspoon dried thyme

8 cups unsalted or low-sodium chicken broth or unsalted chicken stock (8 cups unsalted vegetable stock or low-sodium vegetable broth)

1 1/2 cup orzo pasta (gluten-free orzo pasta)

4 cups spinach chopped

1/2 cup parmesan cheese optional to top (Vegan parmesan cheese block like Violife)

Instructions

Place everything but the orzo and the spinach in the crockpot.

Cover and cook on low for 6 hours.

15-20 minutes before you are ready to stir in the orzo and the chopped spinach.

Cook until the pasta is soft.

Serve immediately with fresh parmesan cheese.

 

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Adaptable Recipes, Easy Preparation Meals, Food Glorious Food, Healthy Lifestyle Choices, Makeover Monday Meals, Slow Cooker

Makeover Monday Meal- Dinner Edition

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This Monday meal is just right for autumn and football season. When the temperatures drop, this chili will warm you up without weighing you down. It also comes together fairly quickly. Serve the chili alone, topped with cheese or over rice. It also goes well with guacamole and chips.

This is a family pleaser and perfect for Monday Night Football.

The recipe includes adaptations for vegetarians and vegans. It’s also gluten-free and high protein.

 

Chicken Chili by Still A Chick Lit

 

 

4 small or 3 large sweet onions, diced (Vidalia or Texas sweet)

2 green peppers, medium-diced

3 red peppers, medium-diced

1 orange pepper, medium-diced

1, yellow pepper, medium-diced

1 can low-sodium red kidney beans, drained and rinsed

1 can low-sodium black beans, drained and rinsed

1 can low-sodium pink kidney beans, drained and rinsed

1/4 cup to 1/2 cup of unsalted chicken stock or broth

3 cans Campbells tomato soup

3 tablespoons chili powder, or to taste

1 pound ground chicken (or ground turkey)

1 pound ground chicken breast (or ground turkey breast)

3 tablespoons Canola oil

Add Canola or vegetable oil to a large pot over medium heat. Add your diced onions and peppers. Saute for 8 to 10 minutes. Add ground chicken and chicken breast in, breaking it up with a wooden spoon. Cover and let cook through, stirring occasionally.

When the chicken is no longer pink, add the chili powder and stir well. Add the beans and tomato soup. Mix well. Lower the flame and simmer for 15 to 20 minutes.

 

Vegan Substitution

  • 2 Packages of vegan ground meat
  • 1/4 cup to 1/2 unsalted vegetable stock or broth

 

To Make Using a Slow Cooker

  1. Cook the ground chicken separately in a skillet until cooked through. Set aside. Clean the skillet and add the onions and peppers. Cook until the vegetables are just beginning to soften. Remove from the heat.
  2. Transfer the chicken and vegetables to a slow cooker with the beans, tomato soup, seasoning, and chicken stock.
  3. Cover and cook on high until chili has thickened, about 4 hours. Or cook on low for 6 hours.

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Adaptable Recipes, Food Glorious Food

Sunday Special- Biscuits for Brunch

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Biscuits made brunch better

 

There is nothing like brunch on a Sunday morning. It’s easy to pull together with fresh fruit, coffee, tea, Mimosas, and Bloody Marys. A trip to your local bakery can round it out with assorted pastries and rolls.

However, there’s no need to rush out to the store for a family brunch with eggs, bacon, sausage, and buttermilk biscuits that are a snap to make with ingredients you likely have on hand.

We like the Gimme Some Oven blog and found this recipe for buttermilk biscuits we think you will enjoy.  We’ve adapted the recipe to accommodate vegan, vegetarian, gluten-sensitivities, and low sugar diets.

Buttermilk Biscuits recipe by Gimme Some Oven adapted by Still A Chick Lit

prep time: 30 MINS

 

cook time: 10 MINS

 

total time: 40 MINS

 

yield: 8 TO 10 BISCUITS

 

INGREDIENTS

2 cups (284 grams) (gluten-free all-purpose flour,  1 to 1 gluten-free baking blend, sorghum, sweet rice, or brown rice flour)

1 tablespoon baking powder

1 tablespoon light brown sugar (Swerve light brown sugar substitute, organic light brown sugar)

1 teaspoon fine sea salt

1/4 teaspoon  baking soda

6 tablespoons (85 grams) very cold unsalted butter*, diced into 1/2-inch cubes (vegan unsalted butter)

1 cup cold buttermilk (dairy: low-fat, light, or whole-fat buttermilk, do not use non-fat buttermilk) (to make non-dairy buttermilk: 1 cup almond, rice, soy, or light coconut milk plus 1 tablespoon fresh lemon juice or apple cider vinegar mixed together. Let sit for five minutes before using)

optional toppings: extra melted butter

INSTRUCTIONS

Mix the dry ingredients: Combine the flour, baking powder, brown sugar, salt, and baking soda in a large bowl.  Stir or whisk briefly to combine.

Cut in the butter. Sprinkle the diced butter over the dry ingredient mixture. Use a pastry cutter, two forks, or the food processor to cut the butter into the dry ingredients until it is well-mixed and forms pea-sized chunks of butter.

Add the buttermilk. Pour in the cold buttermilk and stir until the dough is just combined.  (Try to avoid over-mixing the dough.)

Form the dough. Turn the dough out onto a floured work surface. Use your hands to quickly shape the dough into a small rectangle.  Use a rolling pin to roll the dough out evenly until it is about 1/2-inch thick.

Fold the dough. Then fold the dough on top of itself into thirds (like you are folding an envelope, see image above). Rotate the dough 90 degrees.  Then repeat the folding process a second time, rotate, repeat the folding process a third time, rotate.

Cut the dough. Roll the dough out once more into a roughly 10 x 5-inch rectangle.  Then use a 2 to 2.5-inch biscuit cutter to firmly cut the dough into 8 circles, taking care not to twist the biscuit cutter at all when cutting the dough, and arrange the biscuits evenly on the prepared baking sheet.*  If you would like, re-roll the remaining dough scraps and cut out 1 or 2 more biscuits. Do your best not to overwork the dough. If it becomes a little sticky, put it in the freezer for five minutes and continue to roll out the dough and cut out biscuits.

IMPORTANT When cutting out the rounds, cut straight down. Do not twist. If you twist the cutter, you will seal the edges and the biscuits won’t rise up. The steam gets trapped and results in a heavier biscuit.

Heat the oven. Heat the oven to 450°F (232°C).  And transfer the biscuits to your freezer or refrigerator for 15 minutes as the oven heats.

Bake. Once the oven is ready to go, bake the biscuits for 10-12 minutes, or until they achieve your desired level of browning on top.  Transfer the baking sheet to a wire rack.  Then, if you would like, brush the tops of the biscuits with some melted butter and sprinkle with a pinch of flaky sea salt.

Serve. Serve warm and enjoy!

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