Stuffed Veggie Peppers

• 1 bag of veggie meat crumbles or 3 cups of TVP (if using TVP separate steps are needed to cook the TVP)
• 1/2 cup uncooked rice
• 4 green bell peppers
• 2 (8 ounce) cans tomato sauce
• ¼ cup of onion
• 1 tomato
• 1 can of mushrooms
• 1 bag of shredded Mozzarella cheese
• A pinch of pepper and red pepper
• 1 teaspoon Italian seasoning or oregano
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned. Once the rice and fake meat are finished cooking place in skillet together, add a pinch of pepper, oregano, and red pepper. Cook for 3-5 minutes
3. If using fresh mushrooms slice them thin, cook on skillet till tender. Dice the tomatoe
4. Chop the onion, cook in skillet, then add mushrooms and tomatoes
5. Remove and discard the tops, seeds, and membranes of the bell peppers. Place the pepper in boiling water for 1-2 minutes. Remove and Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
6. In a bowl mix the onion, tomatoes, onion, rice and fake beef, mushrooms. The stuff the pepper with the filling mixture.
7. Place a small amount of sauce and cheese on top of the stuff pepper
8. Bake 45 minutes in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

Yummy potatoes

3 potatoes
Steak seasoning
Olive oil
Cayenne pepper
Black pepper

Preheat the oven to 400 for 10 minutes.
Cut the potatoes into small cubes
Place the potatoes into a baking dish
Add about 2 tablespoons of olive oil to the potatoes
Sprinkle steak seasoning, cayenne pepper, and black pepper on the potatoes.
Then mix the potatoes around so the olive oil and spices a spread evenly though the baking dish
Let the potatoes coke for 20-30 minutes.

Chickenless Parm

This is a two step recipe to make the chicken and then for the Parmesan part!

Vegitarian Chicken

Ingredients (use vegan versions):

1 cup textured soy protein
1.5 veggie broth
1 tsp of Chicken Seasoning
1/2 cup pancake mix, dry (approximately)
1/2 cup instant Potatoes
2/3 cup crushed cornflakes (approximately) or bread crumbs
Salt, pepper, other seasonings
Oil for frying

Directions:

Put cup a cup hot water in a bowl. Stir in veggie broth and chicken seasoning. Soak textured soy protein in this liquid for 10 minutes. Mix in just enough pancake mix and instant potatoes to make a cohesive mixture that can be formed into patties. Mix in salt, pepper, and other seasonings to taste. Put crushed cornflakes in a plate. Dip patties into cornflakes or bread crumbs, covering them completely. Heat some oil on medium heat in a heavy frying pan. Fry patties in oil until crispy, turning occasionally.

Now to the Parmesan Part:

1 Jar of Spaghetti Sauce
Parmesan cheese
Mozzarella cheese
a Tomato
Backing dish
Oil

Coat the baking dish with half of the spaghetti sauce. Then place the chickless patties into the baking dish. Sprinkle Mozzarella cheese on top. Then diced the tomato and place on top of the cheese. Take the remaining spaghetti sauce and spread it over the chickenless, cheese, and tomatoes. I like to take Parmesan cheese, Mozzarella and a small amount of oil and mix it together. Then I place it as the top layer of the casserole.

Preheat the oven to 350, then bake for 20-30 minutes.

it is a wonderful meal!

Salmon.

I have never made fish on my own before.

So yesterday I bought a few things at Donateli's an italian grocery store within walking distance from my house. I also picked up a few salmon fillet's from Wholey's that so happened to be sold at Donateli's.

From here, I needed to cook this fish rather quickly so it wouldn't go bad, and I would be out the money I spent on the fish.

I googled a bunch of recipes and came up with this one, and I made it :)

ingredients:

1/4 cup of soy sauce
1 teaspoon of lemon juice
1.2 teaspoon of ginger
1/2 teaspoon of cinnamon
1.4 teaspoon of pepper

2-4 Salmon fillets.

Preparation:

Pretheat the over for 325

Mix all ingredients in a bowl

spray some nonstick spray to the baking pan

place the fish in the baking pan.

pour the mixture over the top of the fish

cook for 25-40 minutes.

then you have some tastey Salmon to eat.

Pizza Dip

So this isn't a recipe that I recently found, but it's my easy, awesome standby. My friends and I have been making this since high school and we still eat it at almost every gathering.

Pizza Dip

software:
1-2 bags of Frito Scoops (not optional)
1 block of cream cheese
1 can of pizza sauce
1 bag of shredded cheese
assortment of pizza toppings (optional)

hardware:
oven proof or microwavable dish (I usually use a square stone baker or a round Pyrex dish)
spatula

Preheat oven to 350 degrees (if using the oven method)

Spread the cream cheese to evenly cover the bottom of your dish of choice.
Pour the pizza sauce over the cream cheese. I usually tap the dish on the counter a few times to make sure that there are no bubble and that the sauce is even.
Sprinkle all the cheese over top of the pizza sauce.
At this time you can put toppings on the pizza dip, but I usually leave it plain.

Bake pizza dip for 15-20 min, or until cheese is bubbly( if using oven method).
You can also microwave the pizza dip. I usually try 5 min increments, and once again my method of checking the "done-ness" is by bubbly cheese. But to be honest, I like the oven method better.

Remove from oven, or microwave.

At this time open the Frito Scoops and place in bowl.

I usually wait to open the scoops so that I a)don't eat the scoops without the dip, and b)give the dip a few minutes to cool down.

Scoop and enjoy!

Crock Pot Sausage, Eggplant, And Tomato Casserole

Nice, easy eggplant, beef sausage, and tomato dish. Sauteed sausage, onion, garlic with eggplant cooked in a crockpot on low heat.

Ingredients -

1 tablespoon Olive Oil
8 Lean Beef Sausages
1 Large White Onion, chopped
2 Garlic Cloves, crushed
2 Eggplant, peeled and chopped
3/4 teaspoon Chili Flakes
1 (14.5 ounces) can Diced Tomatoes
1 cup Chicken Stock
1/4 cup Flat-Leaf Parsley Leaves, chopped

Preparation:

1. Heat olive oil in large non-stick skillet over medium heat.

2. Add beef sausages and sauté 2 to 3 minutes, turning occasionally. Sausage should be evenly browned.

3. Remove to a plate lined with paper towels.

4. Add chopped onion, crushed garlic, and eggplant to pan. Cook 5 minutes, stirring frequently.

5. Stir in chili flakes and diced tomatoes. Cook 5 minutes or until sauce thickens.

6. Add chicken stock and bring to boil.

7. Spoon eggplant mixture into crock pot. Add sausages. Cover and cook on LOW for 6 hours.

8. Stir in parsley. Season with pepper. Serve with steamed vegetables.

Butternut Squash Soup

So I haven't been cooking this week, been a little over whelmed by work, the Aww of it has begun to fade and just begun to get old so fast.

I made this before and I thought I would share it, in preparation of making it Tomorrow.

2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
1 (32 fluid ounce) container veggie stock
salt and freshly ground black pepper to taste

Directions
Melt the butter in a large pot, and cook the onion, celery, carrot,
potatoes, and squash 5 minutes, or until lightly browned. Pour in
enough of the chicken stock to cover vegetables. Bring to a boil.
Reduce heat to low, cover pot, and simmer 40 minutes, or until all
vegetables are tender.
Transfer the soup to a blender, and blend until smooth. Return to pot,
and mix in any remaining stock to attain desired consistency. Season
with salt and pepper.