Eightymillion

A DIY craft and photography blog. Dogs included.

What’s On My Plate: Homemade Vegetable Pizza

When it comes up in conversation that I’m a vegetarian the first question asked is, “What do you eat?”  After a little chuckle I simple say, “Food.” 

It’s been awhile since I’ve posted a recipe.  If your new to the blog you can read a little history on how this series got started right here.  And thanks for visiting.

The cold weather always inspires me to cook.  Lately I find myself visiting the salad bar at HyVee almost everyday.  I’ve come up with some ways to cook for less utilizing what they have to offer.  Have you ever bought groceries for a particular meal and then not use everything?  Here’s a solution that may help you out. 

I love pizza.  I can have it everyday and never get sick of it.  There is a pizza place within blocks of my house.  Convenient right?  Well, the distance is but the price isn’t.    

Homemade Vegetable Pizza:


I found that if I get all of my pizza toppings from the salad bar I have no waste.  Everything is fresh and clean.  I buy what I’m going to use and nothing more.  And it’s much cheaper.  For the container above it cost $1.80.  
I mixed these two sauces together.  Not sure what triggered this, but trust me it’s good!  Perhaps it’s because they were stacked on the shelf right next to one another.  Costs around $2.00 for both.  Freeze the leftover sauce for the next pizza because you won’t use it all on one.
All of my seasonings come from the Calico Bean Market.  I use their Italian Seasoning for this recipe.
I don’t mind store brands and find that sometimes they are almost a dollar cheaper than name brand items and taste exactly the same.  This store brand cost $1.88.  
I’ve made pizzas before where I made the dough, but I prefer the store bought crusts already made.
Using a large pizza pan I roll the dough out, shape it to cover the entire pan.  Drizzle with olive oil and the Italian seasoning and bake for about five minutes.
Add the pizza sauce and some more Italian seasoning.
The toppings that were chosen from the salad bar are chopped into smaller pieces and added on top of the sauce.  The BF wanted pizza also so I gave him a “portion” because he requested Italian sausage.
Last comes the cheese.  Cheese is always on sale and I never use a whole bag for one pizza.  I think I spent $2.50 here.
Notice I said portion above because I didn’t give him half.  Greed?  Yes, always when it comes to pizza.
Switch up your toppings and try different combinations.  Broccoli is awesome on pizza.  I’m not sure if the restaurants even offer that as a topping.  Cauliflower and sprouts might be good.  Be creative.
All this for under $10.00!
Enjoy!

I plan on making another one just as soon as I publish this post.  We are in the middle of an ice storm today. That’s okay with me.  I have a good internet connection and a warm kitchen.
Until the next word…
~Jennifer

What’s On My Plate: Vegetarian Chili

When it comes up in conversation that I’m a vegetarian the first question asked is, “What do you eat?”  After a little chuckle I simple say, “Food.”
Boy, is it CHILLY outside today!  Last night was the perfect time to pull out the crock pot to make chili.  I had to go purchase another one due to my boyfriend preparing his own food in the only one we had in the house.  Food with meat that is.  That’s okay, my new crock pot can hold more.  
The “Simple Things”
Vegetarian Chili:  

For my chili I usually just follow the recipe on the back of the seasoning packet.  Avoiding the meat and adding extras.  I always add fresh green pepper from the garden.  Yes, I’m still using green peppers because I harvested enough to last me through the winter.  Click here for that post I published earlier.  
I’m very picky about my beans so instead of kidney beans (I don’t like these) I either use Bush’s Chili Beans or their Vegetarian Baked Beans. When I prepare a large batch I’ll use a can of both.  Diced tomatoes and chopped onions are thrown in.  If the mixture is too chunky a few cans of tomato paste are also tossed in.  Yum!
Garlic bread is good with chili.  I sliced up a few pieces into finger size pieces.
Using a cookie sheet I lined it with foil and put slits throughout the entire sheet.  This worked perfect for the garlic bread.
Here’s another one of my favorite recipes for the cold days.
I’m always looking for new recipes to try.  Please let me know if you have one to share.  
A little history on how this series got started.
Now, it’s time for some cocoa.
Until the next word…
~Jennifer

What’s On My Plate: Homemade Veggie Pot Pie

When it comes up in conversation that I’m a vegetarian the first question asked is, “What do you eat?”  After a little chuckle I simple say, “Food.”
Last week has been all about comfort food.  Vegetable soup, warm sandwiches, poptarts, mac-n-cheese, and endless mugs of hot cocoa topped off with handfuls of marshmallows.
I eat out a lot when I’m on the go.  More than I’d like to.  I’m thankful for the crisp cool breeze that has been steady in my part of the world.  Why?  Because it inspires me to cook.  Meals large enough that I’ll have leftovers therefore preventing me from ordering carry out.
My sister shared this recipe with me a long time ago.  I actually only made it once last year.  I made it last Saturday with three variations.
Here’s the recipe (courtesy of allrecipes):
http://allrecipes.com/recipe/chicken-pot-pie-ix/detail.aspx?event8=1&prop24=SR_Title&e11=chicken%20pot%20pie%20ix&e8=Quick%20Search&event10=1&e7=Home%20Page
Veggie Pot Pies:

My first variation with the recipe?  No chicken (red potatoes instead).  At least not in my half.  Yes, someone in my house eats meat and was looking forward to this dish as well.  So, being the nice person, I shared.  And I put chicken in his portion.  I say portion because I claimed 3/4’s of the pie.  Cause I was the cook and the cook makes the rules. 
I added diced red potatoes to the recipe.  I keep the skins on for added nutritional value.  They, along with the celery, were picked fresh from my garden.  YUM!    
Everything taste better with butter!  After I took this photo it reminded me that I need to level my stove.  Do you notice the lean?  I laugh to myself on how one things triggers another.  
Pinch bowls!  I love using these when I cook.  Especially those with a lip to them.  Makes it easier to grab and not spill. I found these at the local Dollar Tree, three for a buck.  Can’t beat that.  Seasonings are all from Calico Bean.  My favorite store!
Waiting for the plot to thicken…..oh wait I mean pot.
Here’s where the second variation comes in effect.  The recipe states to place the chicken mixture in the bottom pie crust and then pour the liquid mixture over it.  I added my “veggie” mixture right to the thickened sauce and stirred it so everything is covered.  Much easier this way.  The first time I made this recipe and followed everything as it said my pie pan overflowed.  I’ll explain more, keep reading.  
Instead of using a round pie pan I chose to use a rectangle cake pan (third variation).  This way nothing overflows.  Just stretch the round pie crusts out and they’ll work just fine.  I’ll prepare it this way from now on.  Using the rectangle pan also prevented the pie from bubbling over.
I added the chicken to his portion.  Does your local supermarket offer rotisserie chickens?  They do here and they are a BIG time saver for recipes like this.  They’ll season and cook the bird for you for $5.99.    
Don’t forget to add the slits to the dough before you place it in the oven.  You can see that I made an A on the meat side.  
The meal was a complete success.  Can you believe that my boyfriend actually said that it would be “the bomb” even without meat in it.  I could of slapped him.  Never again will I add chicken!
Next time I make this I’m going to alternate the veggies that I use.  Broccoli and cauliflower sound pretty good.  What do you think?
My only problem:  I’m searching for those little metal pie tins to make this recipe ahead of time and then freeze them.  Can’t find the tins anywhere.  I’m speaking of the ones that the Banquet pot pies come in.  Any resources, please share.  Thanks!
How did this series get started?  Click here.  I don’t cook with a lot of vegetarian cookbooks because they use a lot of ingredients that I don’t eat.  Basically, I find a recipe and alter it to my liking.  I find it easier to alter the meat recipes.  Do you have any you would like to share?  Leave me a comment or send me an email.  barkoutloud22@yahoo.com
Until the next word…
~Jennifer

What’s On My Plate: Grilled Veggies

When it comes up in conversation that I’m a vegetarian the first question asked is, “What do you eat?”  After a little chuckle I simple say, “Food.”
This weekend has been gorgeous outside.  I’ve been taking full advantage of using the grill whenever possible.
  
Grilled Veggies:  I go back and forth with using foil and the grates to cook my veggies on the grill.  Lately I’ve been using the grates.  Gives the food a crunch that is oh so good.  Carrots and asparagus are two of my favorites.  
I splash the veggies with EVOO, veggie pepper, and garlic pepper salt (from Calico Bean).  Place them off to the side of the fire so they don’t burn. I prefer them tender with a little bite.
If your new to the blog, “thanks” for visiting.  It’s been awhile since I posted in this series.  You can catch up with the history of it here.  Another favorite dish.
With the cooler weather approaching this series may get a little “sweet”.  I’m preparing a list of Christmas goodies to make this year.  It’s time to step outside of the box.  I’m trading in the dipped pretzels and spritz cookies for muffins.  Healthy muffins and the sinful muffins.  Although, I do feel obligated to make my traditional sugar cookies also.
Happy Sunday!
Until the next word…
~Jennifer

What’s On My Plate: Veggie Skillet

When it comes up in conversation that I’m a vegetarian the first question asked is, “What do you eat?”  After a little chuckle I simple say, “Food.” 
My work schedule has been crazy and to be sure that I eat before I leave I need something quick and easy to make.  The same goes for when I get home from a long day.  Breakfast for dinner is the best!
If your new to this series, click here for a little history on how it came about.  And “thanks” for stopping by.
Veggie Skillets:

I’m pretty close to being 100% Vegan, but not yet.  Recently I made the decision to consume only the egg whites versus the whole egg.  I really never cared for the yolk anyway.  To buy the egg whites in the carton is a little more expensive, but they save time and the waste of me throwing the yolk away.  Tip:  You can add the yolks to your dog’s food.  It’ll brighten up their coat.
I always pick up a couple bag of seasoned hash browns made by Simply Potatoes (green bag) when I’m out grocery shopping.  It seems like there always on sale.  Five bucks for two 20 oz. bags.  Reasonable.  Sure I can peel and grate my own potato, but that takes time.  I prepare the whole bag at once.  When I go to make my skillet I grab a handful and throw them in.  
The fresh cherry tomatoes and green pepper come right out of my garden.  If I have some spinach on hand I’ll also throw that in.  My neighbor recently gave me some huge green onions {thank you}.  The hash browns are already seasoned so I only need to add one more thing.  My absolute favorite seasoning in the whole wide world, veggie pepper.  
A dish that can be prepared in just a couple of minutes.  My electric frying pan works great for this recipe.  I cover the entire bottom with the liquid egg white mixture and then throw everything else in.
One more note I would like to share with you.  In regards to the New York plate that I always use for these posts.  Sure, it’s very busy and probably not the most presentable plate to use for food blogging.  I’ve heard that white is best, but I tend to step outside the box and use props that represent my style.  Here’s a little bit more history on the New York plate.  If anyone has knowledge of where I can get more, please let me know.  This one is made of melmac and was purchased at Target awhile back.  Thank you.
P.S.  Have you liked my page on facebook?  Here was today’s post:
  Took a long photo walk today while waiting for my car to get tires. The #inspiration was falling from the sky! We (I have to say we because it’s a team project) came up with a new series for the blog. It’s called Today’s Cat Nap. Yes, I’m using the word cat and I’m a dog mom. Will my boys ever forgive me? 


Who/What inspired you today?
Yes, I know another series.  They keep me focused and motivated to stay on track.  Stay tuned for the first post.
~Jennifer  

What’s On My Plate: Vegetarian Spaghetti

When it comes up in conversation that I’m a vegetarian the first question asked is, “What do you eat?”  After a little chuckle I simple say, “Food.”
This is my favorite dish to make.  Take me to an Italian restaurant and I’ll order a big plate of it just so I’m sure that I’ll have something to take home.
Vegetarian Spaghetti:   

First I must tell you how this recipe came to life.
Once upon a time a girl named Jennifer wanted a plate of spaghetti.  It was late in the evening, but the endless thoughts of noodles and sauce teased her taste buds.  She was too tired to stay awake so instead an idea came to mind.  Jennifer placed all of her ingredients for the sauce in a slow cooker with the intention of having it for breakfast (seriously).  
Some people wake up to the sweet aroma of coffee brewing.  She woke up and the whole house had the flavor of spaghetti flowing throughout it. Once the noodles were prepared and the plate was fixed a new tradition was born.  I’ve prepared my sauce the same way every since that day. 
Here’s what I use.        
I chop up fresh veggies from the garden.  I like my sauce thick.  The more veggies the better. 
Ragu is my sauce of choice.  I always use two jars because I want to make sure there are leftovers.
Remember Fingerhut?  I got this slow cooker from a catalog years ago for around $15.00.  It works great for this recipe.  I toss in the chopped veggies, Ragu sauce, and then my last (most important) ingredient in the pot and let it cook on low overnight.  When you get up in the morning and go to stir the contents, you may notice that it may be really thick.  You can add a little bit of water to the batch.  
I’ve been known to skip the morning bagel and make toast to dip in a side dish of sauce alone.        
Sugar.  Yes, I know six tablespoons is probably a bit much.  It adds a sweetness to the sauce that it oh so good.  And with most Italian foods they taste even better the next day.
Perhaps if I wasn’t so tired that one evening this recipe may of never existed. 
Here’s a little history on how this food series got started.
P.S.  I’ve been digging through my craft supplies looking for items to use in my smash books.  Along the way I came up with a little tip on how to keep a common tool(s) that we craft geeks use daily in good working order.  I’ll share it with you tomorrow.  So you have to come back.  It’s a useful tip.  I promise.
P.S.S.  This post wasn’t a paid advertisement for the Ragu products.  
Until the next word…
~Jennifer

What’s On My Plate: Homemade Ice Cream

When it comes up in conversation that I’m a vegetarian the first question asked is, “What do you eat?”  After a little chuckle I simple say, “Food.”
Homemade Ice Cream:

Okay, so it’s not exactly on a plate, but due to this extensive heat wave I’m living in exceptions can be made.  I decided to make a batch of ice cream (mom’s recipe) the night of the fireworks.  Too hot to go outside and one petrified puppy at home made that an easy decision.  He still is a little skid dish when going outside to pee.
The cookies were the “last two” I had from Trader Joe’s.  My sister’s family gave me an early birthday present.  I’ll share more on that later. Truthfully, this ice cream doesn’t need any toppings, but someone else in the house discovered the cookies and I wanted to get my fair share before they were gone.
And yes, I’ve been having some for breakfast, lunch, and dinner.  Guilty?  Not at all.
Until the next word…

What’s On My Plate: Veggie Omelets (Breakfast for Dinner)

When it comes up in conversation that I’m a vegetarian the first question asked is, “What do you eat?”  After a little chuckle I simple say, “Food.” 
Veggie Omelets:

Tonight I had breakfast for dinner.  I’m trying to use up what I have left from Farmers Market, so I can go back Saturday to stock up again.
Pretty simple.  Egg whites (no yolks for this girl), tomato, kale, green onions, shredded cheese, and spinach.  And as you can see my omelet broke in half when I attempted to make the fold.  Oh well, it was delicious!
Until the next word…
~Jennifer

What’s On My Plate: BLT (Veggie Style)

When it comes up in conversation that I’m a vegetarian the first question asked is, “What do you eat?”  After a little chuckle I simple say, “Food.” 
If you are new to my blog, first I must say “hello” & “thanks” for visiting.  Second, if your unfamiliar to the What’s On My Plate series, click here.  
BLTs (Veggie Style):

If the whites of my eyes turn green I won’t be surprised.  Saturday’s visit to the local farmers market filled my frig and got me excited about cooking again.  Who doesn’t enjoy a good BLT?  Except, I substitute the bacon for bread to keep in line with the BLT name.  Otherwise my sandwich would be called a RATS (romaine, alfalfa, tomato, spinach) sandwich.  And doesn’t that sound delicious? {gag}
I LOVE raw spinach.  I add the green vegetable to any meal that I can.  For some reason the spinach seeds that I planted aren’t coming up this year in my garden.  Therefore, I’ll support another local grower.  That reminds me. I haven’t shared pictures of the garden yet.  I need to do that {mental note}.
Tip on buying alfalfa sprouts:  I usually buy a container of sprouts only to find out that they spoil before I can use them all up.  Now I visit the salad bar and only purchase a small amount in which I know that I will consume within the next couple of days.  May sound silly, but spending .35 cents and using them all is better than spending 3.99 and throwing half the container away.  
Have a good night.  Today I finished up another recycling project inspired by a post I found on Pinterest.  Pictures coming soon.  I just know that I’m going to end up with frames on the wall lined up from the ceiling to the floor.  Oh well!
P.S.  How cute is that tomato seed on top of the slice of bread?  Didn’t notice that until after I loaded the picture.  Adds a little character.  Agree?
Until the next word…
~Jennifer