Meatless Monday ~ The Occasional Vegetarian’s Roasted Brussels Sprouts, Butternut Squash, and Apple with Candied Walnuts

When I was a kid I can remember sitting at the table many hours in front of food I didn’t want to eat; peas, lima beans, and Brussels sprouts.  Hours.  Thank goodness for Daisy the dog.  Parents stepped out of the kitchen and that food went straight into that sweet little dog’s mouth.  I still don’t like peas and I detest lima beans, but I was willing to give this recipe a try.  Mainly, because I saw this beautiful butternut squash and I bought it thinking I don’t know what the hell I’m going to do with this but knew I’d figure it out.  After perusing many recipes I came across  Great site ~ I highly recommend.  It was surprisingly easy to make.  A little time-consuming because you have to peel the squash, but other than that not bad at all.  The tartness of the granny smith apples offset the bitterness of Brussels sprouts and the candied walnuts added a flavorful texture to the dish.  Find the full recipe here:  The Occasional Vegetarian’s Roasted Brussels Sprouts, Butternut Squash and Apple with Candied Walnuts.

Happy miles to you.


Here's my go!

Here’s my go!

Cooking with Veggi’s I Don’t Like

Egg Plant

There are two vegetables that are growing in my garden that I don’t really like very much, egg plant and zucchini.  They just aren’t my favorite.  The hubby planted two regular egg plants, two white egg plants and two zucchini amongst the other garden items.  The amount of egg plant and zucchini from these select plants is reaching critical mass.  I mean it’s really nuts.  So I decided that I would try something with the egg plant instead of schlepping it at my office.  Something easy….I decided to make fried egg plant.  The original recipe said baked, but I’ll admit, the Southern girl in me just wasn’t ready to give up the ghost on this one….so I fried the egg plant instead.  I realize baking is better, but  I used olive oil…does that count?  Anyway, it came out great and I wanted to share my own spin.  I chopped up some of my basil and cilantro and added it to the bread crumbs and that gave it some great flavor.  Enjoy.

2 eggs

1 egg plant

Bread crumbs (added sea salt, pepper to taste, 3 leaves chopped basil, tbsp of chopped cilantro)

1 cup Olive Oil


Portobello Mushroom Burgers

In a veggie mood tonight?  Why not try a Portobello mushroom burger?  I found this recipe and tried it tonight.  Very good and the possibilities are endless.  If it wasn’t 23 degrees outside I definitely would have grilled them outside ~ enjoy!  The recipe can be found at Portobello Mushroom Burger


Smoked Salmon and Spinach Frittata

It’s a new year so time for some new recipes!  I love to try all sorts of different dishes.  Maybe it’s a good thing I run a lot because I eat a lot.  I don’t focus on any particular type of diet and I try to cook with only natural stuff, i.e. no diet or fat-free products.  I took this breakfast recipe from the Irish Cooking Bible ~ Smoked Salmon and Spinach Frittata.   Enjoy!

Smoked salmon and Spinach Frittata


2 tbs vegetable oil, divided (you can use any type you want)

1 medium red onion, diced (used a combination of red and white)

1 clove garlic, minced

6 oz baby spinach

10 eggs

1 tsp dried dill weed

1/4 tsp salt

1/4 tsp black pepper

4 oz smoked salmon, chopped

4 ounces Dubliner cheese, cut into 1/4″ cubes (I would cut smaller or even shred)

Position oven rack in upper-middle position.  Preheat broiler.

  • Heat 1 tbsp. oil in large ovenproof nonstick skillet.  Add onion; cook 7 to 8 minutes or until softened, stirring occasionally.  Add garlic; cook and stir 1 minute.  Add spinach; cook and stir 3 minutes or until just wilted.  Transfer mixture to small bowl.

Saute Onions

Onions and garlic

Add the garlic

Add Spinach

Add Spinach

Slightly wilted

Saute until slightly wilted


  •  Whisk eggs, dill, salt and pepper in large bowl until blended.  Stir in salmon, cheese and spinach mixture.
Add eggs and salmon

Add the eggs and salmon

  • Heat remaining 1 tbsp. oil in same skillet over medium heat.  Add egg mixture; cook about 3 minutes, stirring gently to form large curds.  Cook undisturbed 5 minutes or until eggs are just beginning to set.

Cook until set

  • Transfer skillet to oven.  Broil 2 to 3 minutes or until frittata is puffed, set and lightly browned.  Let stand 5 minutes; carefully slide frittata onto large plate or cutting board.  Cut into wedges. (I couldn’t do this because my skillet had rubber on the handle ~ instead I put it in a pie dish and it worked fine)

My own personal note:  I have a gas oven so the 5 minutes of broiling wasn’t enough.  I actually set the oven to 350 and baked for about 15 minutes.  It came out much better!


Quinoa and Black Beans

Love fresh cilantro

Love fresh cilantro

I love food and I love to cook.  I have many cookbooks and when I see a good recipe I can’t wait to go home and try it!  I have my ups and downs with eating.  Some times I eat well other times not great.  If you want to eat well you have to plan a bit.  At least for me it’s best if I sit down and write what I want to cook for the week.  I’ll get groceries on the weekend and plan my week accordingly.  If I do that it works every time ` NOT!  Pardon me while I brush the Doritos© crumbs from my shirt:)

Throw in kids, work and all the other things (life) and you’re heading down to Chick-Fil-A© faster than you can blink and you feel great because it’s always their pleasure to serve you at Chick-Fil-A.  Hey they serve lettuce. Reality check!

2014 is going to be the year of eating well!  I can feel it!  I really can ~ or maybe that’s heartburn from my Doritos:(

I’ve always wanted to try Quinoa.  I picked some up and found this recipe.  If you are looking for a nice vegetarian dish ~ I must say this was fantastic!  I threw in my own spin and added a dash of lime juice and curry powder instead  (I was out of cumin).  I absolutely loved the chopped cilantro and the color was fantastic.  Recipe is below:

Quinoa and Black Beans

Enjoy ~ Happy Miles to You!

Joint Juice


When I have time I like to “juice”.  No not that type of juice, you know the vegetable, fruit kind.  When I stick with it, I will attest I do see the benefits.  I came across this joint juice recipe from and thought I’d give it a try.  It’s very good, even with the spinach and parsley added.  If you want to give it a shot, here’s the recipe – enjoy and keep on running.

  • 5 ounces fresh pineapple (about 1 cup or 1/8 large pineapple), peeled, cored, cut into large chunks, and chilled
  • 4 ounces pear (about 1 cup or 1/2 medium pear), unpeeled, cut into large chunks and chilled
  • 2 cups (packed) spinach with stems (about 4 ounces), chilled
  • 1 (2-ounce) bunch fresh flat-leaf parsley with stems, chilled
  • 1/2 medium carrot, peeled and chilled
  • 1/4 cup freshly squeezed grapefruit juice (from 1/2 small grapefruit), chilled
  • electric juice extractor or heavy-duty juicer that can process stems, skin, and seeds