Pizza Egg Rolls

The Recipe

egg roll wrappers

pepperoni, sliced

mozzarella string cheese

marinara or spaghetti sauce

Lay out an egg roll wrapper and place 4-5 pepperoni slices down the middle from corner to corner.  Place a string cheese on top of the pepperoni.  Fold in the corners and then roll the wrapper up.  We baked these at 375 for about 15 minutes, turning once.

Our Review

They weren't bad.  The kids liked them.

Beans and Rice

Recipe

1 Tblsp olive oil

14 oz Kidney beans

one onion, chopped

green pepper, chopped

2 garlic cloves, thinly sliced

4 cups of rice, cooked

Salt and Pepper

Start cooking the rice in a rice cooker.  Heat the oil in a saucepan over medium-high heat.  Add the onion, bell pepper, garlic and salt and cook for about 5 minutes.  Add the kidney beans (drained and rinsed).  Cover and cook for about 15 minutes until the rice is done.

Serve over rice.  Add salt and pepper as needed.

Our Review

The kids liked it.  We all had seconds.  It wasn't amazing, but it was eat-able :)

Savory Mushroom and Herb Steel Cut Oat Risotto

Recipe

5.5c vegetable stock (we used chicken)

2 tbsp butter

1 leek, halfed and sliced thin

1/2 tsp kosher salt (we used pink Himilayan)

12 oz mushrooms (8oz white and 4 oz of interesting kinds)

2 garlic cloves, minced

1tsp fresh thyme leaves (we used ground)

1 tsp ground dried sage

1/4 c dry white wine (we used more broth)

1c steel cut oats

1/4c grated Parmesan cheese

In a medium saucepan with a lid, heat stock over medium heat and then reduce to low and keep covered.

Melt butter in a large skillet over medium high heat.  Add leek and salt, cook 2 minutes stirring often.  Add mushrooms, garlic, thyme, and sage, cook 7-8 minutes, stirring frequently.  Add 1/4c broth and cook 1 minute.

Reduce heat to medium, add oatmeal, cook 1 minute stirring constantly.  Add 2 ladles of hot stock, cook until most of the liquid is absorbed by oats.  Continue adding a scoop of broth, and stirring often until it is absorbed.  It should take about 25 minutes and you can taste the oats to make sure they are tender.

When finished, stir in the cheese and serve.

Our Review

Although the youngest hates mushrooms, he did manage to eat this and actually ate more because he was hungry.  It was fairly good.

Source

Tofurky Tacos and Burritos

Recipe

We used two packs of the ground beef Tofurky, heated in a pan with diced onions and added taco seasoning.  That was it.  We added all of the toppings for tacos and burritos and ate.

Our Review

Two guests didn't even know that this was vegetarian and not real ground beef!  The boys ate it and never noticed a difference and everyone ate more than one taco or burrito, so I think it was a success.

Roasted Butternut Squash with Rosemary, Pecans, and Gorgonzola

Ingredients

1 butternut squash of about 2.5 pounds (peeled and cubed)

1 tbsp olive oil

Fresh rosemary (2 tsp, finely chopped)

Salt

Pepper

1/2 cup pecans, coarsely chopped

1/3 cup Gorgonzola cheese (or blue cheese)

Preheat oven to 400 degrees.  

Toss the squash, oil, rosemary, salt and pepper together.  Grease the baking sheet and then arrange squash in a single layer and roast for 20 minutes.  Turn squash over and then bake for 15 more minutes.

Turn the squash again and spring pecans over the top.  Roast for 10-15 more minutes until the nuts are fragrant and the squash is soft and caramelized.  Put squash into a bowl and toss with the cheese.  Season with salt and pepper.

Our Review

Overall, it was good.  No complaints.

Source

Zucchini, Mushrooms, and Onions Bake

Ingredients

One huge zucchini and one small zucchini

Two good size onions

2 cups of mushrooms

Olive oil

Cheese - Cheddar and Mozzarella 

Basil

Salt and Pepper

Slice all of the vegetables and put them into a baking dish.  Sprinkle olive oil and then sprinkle the seasoning.  Top with cheese.  Cover and bake at 350 degrees for 30 minutes and then uncover and bake for 10 more minutes.

Our Review

Okay so this was our recipe.  I had the oldest son look up some ideas on Yummly and he found something along these lines, but we changed things a bit as we were making it.   The directions above are what we did to make the meal.  We did add more oil and cheese as it was cooking.  It definitely smelled mushroom-y but it also tasted pretty good.  The onions could have used more time, but they weren't bad at all.  Final review, we will make this again.

Donna's Cheesy Quiche

Ingredients

• 2 tablespoons olive oil
• 1 small onion, diced
• 3 eggs
• 1 cup heavy cream
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 (9 inch) pie crust
• 3/4 cup mozzarella cheese, shredded
• 3/4 cup Cheddar cheese, shredded
• Preheat oven to 375 degrees.  Heat oil in a skillet over medium-high heat.  Add onions and saute until soft (about 3-5 minutes).  In a large bowl, beat together eggs, cream, basil, oregano, salt and pepper.  Spoon the onions into the pie crust.  Pour the egg mixture over the onions and sprinkle the shredded cheese on top. Bake for 30-40 minutes until a toothpick inserted in the center of the quiche comes out clean.  Let cool slightly before serving.

Our Review

I made one following this recipe and then made one with sliced ham added into the pie crust with the onions.  I found that the crust wasn’t 100% cooked on the ham one and we actually voted that the non-ham one was slightly better.