Veggie Empanadas with Chimichurri

Posted on Updated on

The first time I had Empanadas was on a trip to Colombia. The dough was made out of cornmeal. No egg. Ground beef(I wasn’t a vegetarian then). I was not much on the cornmeal. I think that I would like the flour dough in this recipe better. This is definitely a must try!


Blogging & Browning

Christopher: ‘This is a classic Argentinian pastry that is enjoyed all across South America. Traditionally they’d be filled with beef, but we felt after our Gaucho BBQ we could probably use a break from the meat and really you can fill them with anything. We’ve gone for a healthier baked option but if you’re feeling naughty you could deep fry them.’

These empanadas take: 1 hour max

Vegetarian Empanadas Vegetarian Empanadas

Get it:

For the Chimichurri:

Hand a red onion, diced

A large handful of parsley, roughly chopped

Six cloves of garlic, crushed

one cup of olive oil

Half a cup of red wine vinegar

One teaspoon of dried oregano

The juice of one lemon

Salt and pepper


For the veggie mix:

One onion, diced

Two cloves of garlic, crushed

Three peppers of mixed colour, roughly chopped

One teaspoon of cumin

One teaspoon of paprika

One tablespoon of red wine…

View original post 297 more words

Late Summer Vegetable Tortellini Salad with Basil Vinaigrette

Posted on Updated on

In Texas, we have a while before we really start cooling down. This recipe looks like it would work even now during the heat of the summer. I love the veggie combinations. And cheese tortellini works for me.

I have in the past made a tortellini salad with pine nuts, broccoli, and red peppers. Often for pot luck dinners. This look like a great recipe to switch between!


More Time at the Table


As summer wanes –– it was 50 degrees F this morning when I got up — the vegetables come in huge, lovely fragrant warm piles and a fresh, toothsome pasta salad feels perfect for supper in the lingering heat. No muss, no fuss, with fresh pasta that cooks in just two minutes; dinner is on the table faster than you can make the basil vinaigrette (thanks to David Lebovitz–scroll down for more) that simply makes this meal.

IMG_4260 Forgive the quick iPhone pic here of my very own garden bounty.

I threw this togetheras a side for some grilled chops for friends Friday night, but on Saturday Dave and I ate just this pasta with a little grilled salt and pepper baguette.  It was plenty to eat for us and probably will be for you, too.  Try this:

View original post 770 more words

Raspberry-Chocolate-Cake — FOOD & INSPIRATION

Posted on

From Food & Inspiration!


I spent the weekend in San Antonio for an Optimist meeting.  Usually, when I go to these meetings, the food is somewhat uninspiring.  Especially for vegetarians!  Often when I ask for a vegetarian meal at a banquet, they bring me vegetables that have been steamed to mush!

I did get one thing that was wonderful this weekend.  A raspberry chocolate cheesecake.  A chocolate crust with the cheesecake that is lighter than a New York cheesecake.  And a drizzle of raspberry coulis.  Heaven!

When I saw this post, I thought that I would share to celebrate my favorite thing from my weekend!




Vienna the city of sweet dishes inspired me to create this sensational gluten free, lactose free and fodmap proved cake. Some work, but every bite worth.

via Raspberry-Chocolate-Cake — FOOD & INSPIRATION

Classic Cold Noodles with Peanut Sauce

Posted on

It is getting hot on Galveston Island.  It looks like we are going to stay in the mid 90s over the next week.  So!  I decided to do a replay of my Classic Cold Noodles with Peanut Sauce.

This is spicy and crunchy.  The salad always tastes better the next day!  The recipe makes a big batch that is several dinners for two




I live in a place where we really enjoy food! We love to get together for breakfast. If there’s a meeting you will always have someone bringing something to eat. With all the talking we do, w…

Source: Classic Cold Noodles with Peanut Sauce

Let’s Taco Bout It

Posted on Updated on

Our son had two of his friends over on Saturday night. Do you know how much teen age boys can eat? We bought 40 taquitos. They were not little. More like big tacos! Well! My husband and the 3 boys ate them all up! So I am looking for some good recipes. I came across this post. The recipes look great! I am going to try them. If anyone has any ideas, please let me know!


Let’s spice things up a bit.
We all like tacos, yes?  They’re an easy, fun, mouth-watering dinner…

But we always put the same thing in them: beans, salsa, lettuce, (vegan) cheese…
How about trying something different? How about stepping out of your (lunch) box?

Are you feeling experimental? Adventurous? Hungry?? GOOD! Let’s do this thing!

Here are 5 unconventional ways to dress your taco.

  1. Asian-Mexican Medley

    1. What you need:
      1. 1 package firm tofu, 1/4 cup cashews, 1/4 cup shredded carrots, 1/4 cup shredded radishes, sliced green onion, teriyaki sauce
    2. What you do:
      1. Cube up tofu and sear in a pan with 1 tsp oil, sea salt, and pepper.  Add cashews and stir until golden brown.
      2. Throw all of your ingredients in your taco of choice (soft or hard or corn or flour…), then drizzle with teriyaki sauce & sriracha if you’re feeling spicy.supercrunch-tofu-tacos-ck-x
  2. Margarita Tacos

    1. Do you like margaritas?  Then you’ll like…

View original post 379 more words

Zucchini Pancakes or Armenian Kolokithokeftedes — merskitchen

Posted on Updated on

From Mers Kitchen!


What a great idea for this time of year!  Zucchini pancakes.  We are overwhelmed with picking  zucchini from the garden.  Jim is not a big zucchini lover.  As a matter of fact, I have to hide it in zucchini bread or grated in soup. You can only do that so many times.  I do give away my zucchini tp friends and neighbors.  However, there comes a time that they don’t even want it.  And fewer people seem to like it these days.   Why can’t my tomatoes and corn be this prolific?

Why do I grow it then?  Because it was the first thing that I ever grew.  My dad had a BIG garden when we were growing up.  There were six in my family.  This really helped to feed us. 

The zucchini seed was the first seed I could handle when I was so little(about 3).  I watered that plant everyday.  And then one day there were some yellow flowers!  Yeah.  Pretty soon I have my first zucchini.  It was such a wonderful feeling.  So, in celebration, I grow zucchini every year!




Summertime means an abundance of beautiful vegetables and fresh eating. Sometimes, though, you are sick of health and raw meals and you want to deep fry something. Here is your solution: zucchini pancakes. Use the bounty of the earth and fry it up with feta. You know you want to. If you have a mandolin […]

via Zucchini Pancakes or Armenian Kolokithokeftedes — merskitchen

Recipe: Pesto Fillets

Posted on

From Molly The Blogger!

Quorn is the best vegetarian product to replicate chicken or veal.  I have used it to make a wonderful piccatta dish.  Pot pie.  I have had friends eat these dishes without knowing that this was Quorn.  They could tell the difference.  The texture is perfect.  And the cutlet will pick up the flavors of other ingredients!

I saw this recipe and the word fillet in the title.  I thought it was for a fish type dish.  We call the Quorn cutlets where I am from.  Fish are fillets.

This looks super simple.  The ingredients are a perfect combination.  A must try!





I’ve had this recipe tucked away for a while now and I feel the world deserves to know about! I’m a vegetarian, and I picked this up from the Quorn cook book, so now I’m going to …

Source: Recipe: Pesto Fillets