Black Bean and Sweet Potato Tacos

 Missy Tippens

I just had another amazing vegetarian dish this week: black bean and sweet potato tacos. They were SO GOOD! I'm already craving the tacos again. Will be making this often!

This was a dish from Dinnerly food delivery service, so I don't feel I can share the exact recipe. However, I wanted to just tell you the ingredients so you can come up with your own version.

I first peeled and cut up a sweet potato. I was limited on time so cut it pretty small. Then I tossed the potato with olive oil, taco seasoning (powder) and some salt and pepper. I roasted the potatoes at 400 degrees until they started to get tender. Then to the sweet potatoes I added a little bit of water (about 1/4 cup), a can of rinsed and drained black beans, and some chopped garlic. I roasted it a bit longer until the potatoes were ready to eat.

Serve on taco shells (soft corn tortillas is what I used) with guacamole and grated cheese! My husband added salsa to his. Like I said, these were amazing. And so simple! A one-pan dish. Or wait, it was actually two pans because I used a skillet to warm my tortillas. But that's still very easy cleanup!

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Mushroom Stroganoff (Vegetarian)

 Missy Tippens

Happy Friday! I wanted to share a new recipe that I tried recently with y'all today. I thought it would be great for meatless Mondays for our family. And vegetarians who love mushrooms would enjoy this, too!

The recipe is from a website that I love, Skinny Taste (click here for the recipe). I subscribe to their newsletter and received a link to this yummy, healthy recipe. And yes, I'm old school. I still print recipes!

We could not find crimini mushrooms, so I just used extra shiitake. I also used more mushrooms than was listed in the recipe (I used the whole containers), and it was great that way.

The recipe called for light sour cream, which I used. But I think I may just use plain Greek yogurt next time. If you're not limiting fat, you may even want to use regular sour cream. I ended up wishing this was creamier.

Another thing to consider... check the ounces on your bag of noodles! Our bag (I used whole wheat noodles) was 12 ounces. Since the recipe calls for 8 ounces, I did pull some of the cooked noodles out before adding to the sauce. But my math was wrong! (Don't ask.) LOL So I used too many noodles, which is why I think I felt it was missing the creaminess. So adding the correct amount of noodles next time might improve that.

I also thought the recipe was missing some seasoning. And I had even used chicken broth! So I'd suggest, if you're not a vegetarian, considering using beef broth. And maybe adding additional seasonings. I ended up adding more salt (Maldon as a finishing salt on the plate) and some Penzey's Sunny Paris.

Just realized I forgot to take a photo of the finished product! It was good, and I'll make it again with these adjustments. I know some of you may not like mushrooms, so I anticipate some negative comments. hahaha But for those who love them like I do, I suggest trying this as a healthy alternative to beef stroganoff.

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Vegetarian Stuffed Green Peppers

 Missy Tippens

I hope you've all had a good week and are enjoying a bit of cooler weather. Today I wanted to share a meal I made recently that turned out really good! It was a Dinnerly recipe that I adjusted some.

Green peppers (however many you want to make. I did two since we're empty nesters again!)

Zucchini--one large, cut lengthwise into 1/2 inch slices 

Rice (I prefer brown for the fiber)

1 can of whole tomatoes (use your kitchen shears to chop them up right in the can) or just use a can of diced tomatoes or even tomato sauce if you prefer a smoother sauce

Cheese (the recipe called for feta, but I think I'll try fresh mozzarella next time or even cheddar)

chopped garlic

Italian seasoning

First, I put the rice on to cook. While cooking, I cut the peppers in half, cleaned out the seeds, and brushed all over with olive oil.

Then I roasted the green peppers on broil until they were starting to brown a bit. I flipped them over and added the zucchini to the baking sheet and roasted until the other side of the peppers was charring as well. I actually had to roast the zucchini a bit longer until it was softened. Let the vegetables cool a bit so you can handle them. Then chop up the roasted zucchini.

While the veggies are cooking, heat oil in a skilled and add the garlic. Then add the tomatoes and seasoning. Simmer for a few minutes.

Once the zucchini is chopped/shredded, stir it into the sauce. Then mix half of the sauce into the rice.

In a baking dish (I used a regular sized casserole dish to hold the four pepper halves), place the green peppers, cut side up. Fill with the rice/tomato/zucchini mixture. Top with the remaining sauce and crumble the cheese over the top.

Put it under the broiler until the cheese melts.

This turned out so good! I really enjoyed it and will make it again. It's a great dish for a meatless Monday. And very filling!

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Veggie Masala

 Missy Tippens

I tried a new recipe this week that came from Dinnerly. I thought I'd share the main ingredients so you can try it sometime. It would be great if your family does meatless Mondays. And of course, if you're vegetarian, you'd love this!

Prep: I cut up a head of cauliflower into small florets. And I chopped a couple of large cloves of garlic.

In a large pot, cook the cauliflower in some butter and oil until it starts to brown a bit. Then remove the cauliflower and set it aside.

In the same pot, add more butter and sauté the garlic with a couple of teaspoons of curry powder (I ended up wishing I had used more--maybe a tablespoon). Then add 16 oz of tomato sauce. The cans that came in my kits were Spanish style--which I think added a lot of good flavor. And add a little water if needed. Season with a pinch of sugar, salt and pepper. Simmer a bit and add the cauliflower back in. Near the end, add in some fresh green peas and cook until tender. I also added in some leftover frozen corn at the same time.

I'm sorry I didn't take photos!

Serve over rice and top with a dollop of plain Greek yogurt that's been mixed with some of the freshly chopped garlic.

I did take one photo of my plate after I started eating and realized how tasty it was. :)

If you make this, let me know what you think!

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Roasted Veggies and... a Natural Hand Treatment!

Missy Tippens

I wanted to share something today (and hope I haven't shared it already, because I've considered sharing it many times): A build-in natural hand treatment that goes along with roasting vegetables. :)

The other night we had Meatless Monday Tuesday. I chopped up asparagus. I also had pre-packaged cauliflower steaks. And I had bought a new type of mushrooms. I usually get portobellos. But this time I picked up a package of shiitakes.

I drizzled it all with olive oil, and then sprinkled on a good helping of seasoning salt.

Next comes the hand treatment! I toss the vegetables by hand to coat them well.

 

When I'm done tossing, I massage the oil and salt into my hands, being sure to also exfoliate the tops of them. A built-in conditioning scrub and treatment! When I'm done, I only rinse in warm water to dissolve the salt. I don't use soap, which would remove all the good oil. Then I just pat them dry with a paper towel and leave the rest of the moisture to soak in.

Voila! A free spa treatment. :)

Oh, and you end up with some delicious veggies for dinner! Add in some Bob Evans mashed potatoes and fresh cherries, and you've got a hearty meal.

You'll have to let me know if you try the hand treatment!

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Impossible Burger

Missy Tippens

When we recently went out to dinner for my son's birthday, he asked to go to one of his favorite places, Argosy in East Atlanta Village.

He and my daughter-in-law ordered some nachos for an appetizer. Now, my husband and I don't usually order appetizers. We're always taking home leftovers as it is. But it was a special night, so I was excited to try the nachos.

They were amazing. Yummy cheese and beef and--

Wait. Not beef? After I had eaten a good many nachos and bragged on how good that beef was was, my son informed me that there wasn't any beef on there. What??? How could that be?

The dish had Impossible Burger on top. My daughter ordered her burger made from it that same night. And when I tasted her leftovers the next day, I was blown away. So I went hunting for Impossible Burger.

Here's their website. No, I have no affiliation with the company. I just wanted to tell you about it. They make a plant based product using wheat, potatoes and coconut oil, and also a type of heme (which is an iron-containing molecule that's abundant in meat and gives meat it's flavor). Only, the company uses a plant based heme called leghemoglobin (from soy) that's produced using fermentation.

I was stunned by how much this burger tasted like beef! So flavorful.

So far, they don't sell it commercially. But maybe they will eventually. For now, we'll have to eat it at a restaurants in Atlanta. You may be able to find some locations near you (you can search on the website).

I'm sorry I didn't take any photos! Maybe next time.

I like eating vegetarian on occasion. I feel like it's good for my body and for the environment. So it's nice to know there's this option out there.

Have y'all ever had an Impossible Burger?

Since I have no food photos, I'll share my gorgeous camellia blooms from this year.

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Kale and Farro Stew Revisited

I've been trying to find this recipe to make again, so I'm re-sharing it. I hope you enjoy it, too!

Missy Tippens

I tried a new recipe a couple of weeks ago that I saw in a demo at the grocery store. Publix has a booth where they make recipes and let you taste them. They provide the recipe on a card and have all the ingredients you need nearby in one place so that it makes grabbing dinner items easy!

Click here for the original recipe. The only thing I did differently was use chicken broth instead of vegetable broth. Just about the whole family had been sick with a cold, so I wanted to use the chicken broth since I long ago heard that it can help with congestion.

I won't share the whole recipe since you can click the link above and see it. But I thought I'd share the photos I took while making it.

Here are all the ingredients and the handy-dandy recipe card. I have a notebook I put them in.

Here are the chopped "trinity" of celery, carrots and onion. I cooked them in oil for the 3 minutes and then added the garlic so it wouldn't burn.

Then sautéing in oil.

Then you add in the broth, tomatoes, faro and spices. Simmer.

And next, stir in the kale (I actually used a bag of baby kale, chard and spinach) and beans. 

At the end, you brighten it up with lemon juice and zest and parsley. It never stated how much lemon juice, so I juiced the whole lemon. It was too much. (Can you say pucker up?!) I'd say only do half (or less).

Look how beautiful it looks! So colorful and healthy looking.

Then you sprinkle on feta cheese, which adds a nice bite and creaminess to it.

Ta-da! A hearty, tasty meal.

www.missytippens.com

Mushroom and Spinach Cups

Missy Tippens

This recipe came to me in one of the Martha Stewart email newsletters that I receive. I thought it sounded like it would be tasty as well as quick to make.

And it was! I don't have many photos, because I didn't think to share it until I was almost done cooking. But I grabbed a few shots at the last minute. :)

Mushroom and Spinach Cups
Adapted from from MarthaStewart.com

1 TBS olive oil
1/2 medium onion, diced small (I used a sweet onion)
1 package sliced mushrooms--recipe says 1 pound button mushrooms but I used baby portobellos
5 oz. package baby spinach
1-1/2 cups cheese (recipe says pepper-jack, but I didn't have any so used cheddar mixed with parmesan)
6 flour tortillas (8 inch)
1 avocado, sliced


Preheat oven to 450 degrees

Cook the onions about about 3 minutes until translucent. Increase temp to medium-high and add the mushrooms. Sauté about 8 minutes until golden. Transfer the mixture to a bowl and toss with the spinach and 1 cup of cheese. I had a hard time getting the spinach to wilt at all and put it all back in the skillet (off the heat). Season with salt and pepper to taste. (I actually salt a bit as I go, layering the seasoning.)

Spray a 6 cup muffin tin with cooking spray. Fold the tortillas and press into the tin, making cups to hold the filling. I usually buy the low carb, high fiber tortillas.

Spoon the filling into the tortilla cups. You can see the spinach leaves never did really wilt. That's fine! They'll cook in the oven and be perfect.

Top with the remaining cheese.

Bake at 450 degrees for about 5-7 minutes until cheese is melted.

You're supposed to top with sliced avocado and then serve. But we were so hungry we forgot the poor avocado until we found it later!

The cups held their shape well when we served ourselves. Count on 2-3 per person. I ate two and my husband ate 3. So you may need to double the recipe! We loved them and will definitely make them again.

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Leftover Veggie Tray?

with Missy Tippens

Last weekend I had an all-day church choir retreat. We do this every year to spend a day preparing our Christmas music. For lunch, we buy sub sandwiches, and then everyone brings side dishes, salads and desserts.

This year, I volunteered to bring a vegetable tray. After our lunch break, I checked and thought the leftovers had been put in the refrigerator. But over two hours later when we went to clean up, I found I had been wrong. The veggies (and dip!) were still sitting out. So I pitched the dip and brought the tray home.

Though the vegetables were probably okay,  I was scared for us to eat any of it. But I hated to waste it. So I decided to make vegetable soup!

Ingredients

Assorted leftover vegetables (you can just clean out your fridge or freezer!)

Any additional vegetables

½ onion, chopped

1 clove chopped garlic

1 box vegetable broth plus 2 cups of water

1 can pinto or some other type bean (I used mixed pinto and navy beans)

1 can diced tomatoes (including the liquid)

Chop the leftover vegetables.

Note: I sliced the baby carrots, halved the grape tomatoes and chopped the celery. I also broke apart the broccoli flowerettes. But I ended up wishing I had chopped the broccoli smaller. (Call me weird, but for some crazy reason I can't stand to get a big broccoli chunk in soup!)

Cook the sliced celery and onion (I actually didn't have one, so I used some dried onion) in a little oil and butter until softened. Add the garlic.

Add the tomatoes and carrots and cook until softened.

Season the veggies. I used salt, pepper and one of my new favorites that I discovered thanks to those of you here at the Cafe! Penzey's Sunny Paris.

Pour in the broth, the canned tomatoes and any canned vegetables. Then toss in the broccoli and let everything simmer for about 20 minutes.

At the end, add the bag of baby spinach and let it wilt.

Ta da! No wasted veggie tray. :)

Enchilada Casserole

Enchilada Casserole

Missy Tippens

Recently, we've been in chaos around here. My youngest is about to move off to college, and I've been forced off my feet because of a stress fracture (until I finally got a diagnosis and a boot this week). So last week when I found it was nearly dinnertime and I had no meat thawed out (because I hadn't been able to get to the grocery store), it became a "clean out the pantry" night. :)

I decided to use beans and rice for our protein (a complete protein when combined). Then I had to start looking for something to go with it.

When I spotted a can of enchilada sauce, it hit me. Enchilada casserole! I knew I had cheese. And I had my high fiber, low carb tortillas. I was good to go!

First, cook your rice. This time, I managed the boil-in-bag without any mishap (i.e.. hubby didn't turn on the burner the plastic bag was sitting on). :) Once it was done cooking I added cilantro and lime juice for some good flavor. Then added some extra spice.

I also rinsed a can of black beans, added a can of Mexicorn, and then heated it on the stovetop so the casserole would cook quicker (my family was hungry!).

I quartered the tortillas to make them fit in the casserole dish better. Then I remembered a tip I had seen on Food Network--dipping the tortillas in the enchilada sauce. I heated the sauce first, again to hurry things along.

I put down a layer of dipped tortillas. Then spread a layer of rice, then a layer of beans. I meant to top that with cheese but forgot. So I then did another layer of tortillas, rice and beans. And then topped with cheese. Then keep adding until you're out of items (reserving cheese for the top). When I got to the last layer, I poured the last of the enchilada sauce on top. And then ended with cheese.

Bake at 350 degrees for about 20 minutes, until cheese is bubbly. Yum!

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