Foodie Fridays: B’s Easy Beany & Cheesy Tacos

Hello all…!  Hope all of you are having a blissful Friday where you are eating merrily.  To celebrate the upcoming weekend of course 🙂

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Here’s a gorgeous, easy vegetarian meal for you all to whip up!  🙂  Hope you enjoy it! x

B’s Easy Beany & Cheesy Tacos

Makes: Enough for 2 people with a hearty appetite

Ingredients:

  • 1 can refried beans (El Paso Brand)
  • 6 Taco shells (El Paso Brand)
  • 2 fresh tomatoes, diced
  • Lots of cheese
  • Seasoning:  oregano, basil, turmeric powder (1.2 tsp), cumin powder (1/2 tsp) , black pepper, chilli powder (1/2 tsp), BBQ sauce, flaxseeds (1 tsp)

Method:

  1. Cook refried beans with some BBQ sauce, turmeric powder, cumin powder, black pepper, chilli powder, flaxseeds.  Cook for a few minutes. Keep aside.
  2. In a bowl mix tomatoes with oregano, basil and pepper.
  3. Fill tacos with bean mixture then tomatoes.
  4. Lastly top up with cheese.
  5. Bake till cheese melts!

Easy meal for a busy day – and I tried to sneak in flaxseeds and my husband didn’t know!  Yaey!  🙂

xx

B

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Foodie Fridays: B’s Red Sauce Topped Over Spinach & Ricotta Tortellini

Last night’s dinner was divine.  Well, how can anything with cheese be less than divine?  😉

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I felt guilty using everything that was basically ready-made so I made the red sauce.  I like pasta extra saucy so I make sauce in abundance!

B’s Red Sauce Topped Over Spinach & Ricotta Tortellini (EASY)

Makes enough for 2 starving souls.

Ingredients:

  • 1 packaged of Spinach & Ricotta Tortellini (I have no skill or patience to make my own pasta! LOL)
  • Some olive oil (around 2 tbsp)
  • Handful of Cherry Tomatoes (the more the healthier) I use about 250g- cut in halves
  • 1/2 onion
  • 1 can of Italian Plum Tomatoes
  • 1 can tomato puree or ready made red sauce (optional just to increase the amount of sauce)
  • 2 tbsp of concentrated tomato puree
  • some cheese (the more the merrier)
  • Seasoning:  fresh basil, dried herbs, salt, pepper, tabasco, 1/2 tsp chilli powder, sugar

Method:

  1. Put oil in pan and cut finely chopped onions.  After onions are translucent and a little brown add tomatoes and cook.  If its drying up add some water and keep cooking.
  2. Add the can of plum tomatoes and the concentrated tomato puree.  Simmer for half an hour or longer.
  3. Cool and blend afterwards.
  4. Add all the seasoning and some water (see your preferred consistency.  I don’t like my sauce to be too runny!) Add sugar according to sourness of the tomatoes.  If you simmer it longer it will be less sour and less sugar will be required to combat it.
  5. Add cheese just before switching stove off so it will be stringy. Yummy! Add it to the prepared tortellini 😉

Note:  I serve it with herb baguette and roasted asparagus to just make the meal a bit more complete! Bon appetite!

xx

B

Foodie Fridays: B’s Vegetarian Tuna Pizza (Without Yeast)

Hello everyone.  I LOVE CHEESE.  I really wish I didn’t as it’s so very fatty, but I just love cheese.  Like love love love cheese.  I hope I have emphasised my undying love for cheese to illustrate my passion completely.  It’s funny how words do not do justice to your emotions at times.  But I’m sure you’ve got the point, if you haven’t, I LOVE CHEESE.

Ater turning vegetarian, I really missed having Tuna as it was one of my favourites.  Fortunately, I discovered Vegetarian Tuna (made from soya).  It actually tastes like the real thing!  I’ve had it in salads and sandwiches so far.  Today, I wanted to try it warm.  I thought I’d try it on pizza.

I’ve always been terrified of yeast.  I don’t know why – I guess yeast rising is creepy in someways.  I googled pizza dough without yeast and gave it a shot!  I came across this link.  Majority of the comments were good, which made me lean towards it!

Here are my photo-steps:

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A ball of yeast-less pizza dough. YAEY!!

ImageRolled out and ready for the oven!  I thought it was wise to bake them for 10 minutes first to avoid it to get soggy! This is the pic after the oven btw! Tried a thin base and a thick base.  Always good to try out to different kinds in your first go.  OPTIONS ARE GREAT. Good to know what you prefer!

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Toppings are on – and ready to go!

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It was that good.  I left out photo-editing as I felt it would be unfair to the pizza to touch it up when it looks this good 😉  Yes pizzas can be personified in my world.

ImageThe pizza deserved a second angle 😉  DELECTABLE. DELICIOUS. SCRUMPTIOUS.

B’s VEGETARIAN TUNA PIZZA 

Makes:  2 Large Pizzas and 1 baby one (LOL)

Ingredients:

  • 2 1/2 cup plain flour
  • 1 tbsp olive oil
  • 3/4 water
  • 1 tsp salt
  • 2 3/4 tsp baking powder
  • Tomato passata, basil, salt and pepper
  • Veg Tuna
  • Cheese

Method:

  1. Mix dry ingredients together.  Add water.  Add oil.
  2. Mix with hands to form a dough.
  3. When it forms into a ball make sure it is not too sticky.  If you’ve added extra water, add a bit more flour to balance it out.
  4. When the texture is right (Smooth) start kneading on a surface with flour for 3-4 minutes.
  5. Roll it out to the desired shape.  I tried my best to make it look like a pizza but one pizza looked like the shape of India on the atlas!
  6. Bake in the oven for 10 minutes at 200 C.
  7. Put tomato passata in a pot and heat it with seasoning.  Mix some of the sauce with the tuna.
  8. Add the tomato base on the pizza, top with tuna and cheese.
  9. Bake for 20 minutes at 200 C or more depending on how you like it!

Enjoy your Vegetarian Tuna Pizza that has no yeast in it’s pizza dough. Yeast is creepy.  Until I overcome my yeast-a-phobia I will be using this recipe as I loved it!  What a find – thank you Terry!

xx

B

B’s Makhani Potato Bake

Hello all!  I’ve been so MIA lately – have been having guest and been so busy,  I made this for my so-so-lovely visitors.  They really enjoyed it 🙂  I made this as I could make the sauce before hand which would give me less stress!! It became sort of an indian butter masala and pasta bake fusion.  Vegetarians sometimes have limited fancy food.  Cheese and potatoes are always a winner.  I would definitely make this again! But I would have to hit the gym several times before that and after that!

Here’s the sauce:

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And this is how it looks like fresh out of the oven:Image

Another look at it, to simply tempt you… Yes I love making people hungry!Image

B’s Makhani Potato Bake

Ingredients:

  • Makhani Sauce
  • Baby Potatoes (I bought ready-made herb and butter)
  • Shredded 4 Cheese 
  • Some Tabasco/Dunriver Sauce

Method:

  • Prepare Baby Potatoes
  • Pour yummy sauce over it.  Top up with cheese and tabasco.
  • Bake at 200 degrees and serve while hot.

Enjoy it!  I would suggest it as a leftover whenever you try out my Makhani Paneer 🙂

xx

 

Olive and Cheese Breadsticks (Bisquick)

Just made dinner (Roasted Cherry Tomato Pasta) and thought homemade breadsticks would be the perfect side. I wanted something easy to be honest as I’m pretty tired.  Although saying that, compromising the taste is not an option for me. Bisquick. Quick being the key word was an effervescent moment.  This just seemed perfect.

I’d come across Betty Crocker’s Recipe a few days ago and tried it out today.

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It was simply delectable considering how easy it was.  It was more beautiful than my picture. It was definitely one of those moments – love at first bite.  You must try it out.

Olive and Cheese Breadsticks

Makes: About 15

Ingredients:

Method:

  1. Heat oven to 350°. Spray 2 cookie sheets with cooking spray. Stir Bisquick mix, milk, cheese and olives until soft dough forms. Place dough on surface dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 10 times.
  2. Divide dough into 15 equal parts. Roll each into a breadstick about 8 inches long. Place on cookie sheet.
  3. Brush milk over dough. Bake 11 to 14 minutes or until light golden brown. Serve warm with olive oil or marinara sauce for dipping.

**Note the recipe is exactly the same as the Betty Crocker link.  I’ve only changed brushing the breadsticks with egg to milk.  Now it’s completely vegetarian! 

Foodie Friday – Cheese Loaf

Yummm.  Did someone say cheese?  I absolutely love cheese. It’s so heavy and I always feel guilty but I LOVE IT.  Anything topped up with cheese is always a winner. Always.  So when I came upon this recipe, I had to give it a go.  I’ve never made bread before, so I wanted to try quick bread.  Quick breads are usually breads without yeast – thus no rising time involved and no need to knead. It’s quite a chore to knead with long nails anyways.  So I prefer not to!

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This is my Paprika Recipe. Found it on Betty Crocker and made a few amendments to suit me.  Firstly, I substituted egg to make it vegetarian.  Also, I didn’t have any pepper-jack cheese so I used a mixture of cheddar and red leicester.  The appetizing color of red leicester made the loaf hard to resist.  I’ve always lived by the saying “you first eat with your eyes”.  As a result, I like the food to first LOOK GOOD. That brings about the phrase “you look good enough to eat” – inextricably web of phrases that make a lot of sense!

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The picture speaks my thousand words. Undeniably delicious!  Nothing beats a loaf freshly out of the oven, except for a cheesy loaf.  I personally loved it.  Though it was very heavy for two people.  So make sure to give away half to your neighbors as a kind gesture and to prevent becoming fat alone.

Cheers to the weekend!

x

B