Saturday 4/6/14 Dinner and a Hockey Game

Vegan Stuffed Eggplant and Rice
Gluten Free

Ingredients:

2 - Large egg plants (Washed and sliced lengthwise in half and cut and spoon out insides like a boat)

2 - 28 oz cans of  Red Pack crushed tomatoes (In thick puree)

1 - Small zucchini (Chopped in small Chunks)

1 - Small Squash (Chopped in small Chunks)

1 - 8 oz package of mushrooms (Chopped in small Chunks)

8 - Large garlic cloves (Slice thin and lengthwise)

6 - Cups of fresh spinach (Chopped into small pieces)

3 - Cups of frozen green and red peppers. 

1 - Tbsp of oregano.

1 - Tbsp of Parsley. 

1 - Tbsp of Italian seasoning. 

1 - Tbsp of basil.

2 - Tbsp of crushed red peppers.

1/3 - Cup of canola oil.

For eggplant.

3/4 - Cup of virgin olive oil.

1 - Tbsp Garlic powder.

3 - Cups of Minute rice.

Prep time 40 Minutes

Cook time 1 hour 15 minutes (Or until eggplant outer skin is soften)

Heat Canola oil in wok or large frying pan. Add frozen green and red peppers.

Heat until thawed, Then add zucchini, squash, mushrooms and garlic. 

Heat for about 5 minutes then add spinach in gradually until spinach is cooked down.

Put Vegetables mixture into a large bowel letting the cool down a little.

Add all you spices to bowel and mix thoroughly.

Take your Egg plant brush olive oil on the inside and outside. Sprinkle garlic powder

on the inside of the eggplant. Pour 1 can of crushed tomatoes in Roasting Pan lining 

the bottom, Stuff egg plants with vegetable mixture and place in roasting pan.

Take the other can of crushed tomatoes and cover the eggplants.

Chop another small hand full of fresh spinach and sprinkle it over the eggplant.

Just to dress in up 

After cooking for 1 hour and 5 minutes start your rice.

Dinner is served

 

 

2014 Easter Dinner In Lancaster Pa,

Easter Dinner With our Lancaster Family

It Was a very nice Day, We got up, Had some coffee and some hard boiled eggs,

and Visited with My Dad, Carol, Barry, Maria, Xavien, Alexa, Jess and the little one Amberleigh, 

She didn't dye eggs, nor did she look for any eggs, In the Easter eggs hunt, She just laid there and complained. and Ate and wet her self. All kidding aside She is only 2 Months old and it must be in the name, Because Amberleigh is a Beautiful Baby. My dad and Carol Prepared the first ham and Carol Also made the green bean casserole, Potato salad,  Candy yams with marshmallows melted on top and Devil Eggs, My Dad and Paula prepared the second ham. Which Barry and Maria made up in their apartment. 

Every Thing  turned out So Good.

 

Wishes for Everybody the Vegan Herbivores and the Meat Eaters Omnivores

Happy Easter To All

My 28 year anniversary Dinner at my Fathers In Lancaster Pa.

28 th Anniversary dinner

          On the menu. We had  Broasted chicken, Mashed potatoes, Coleslaw and broccoli.

And topped it off with some Ice cream. It was a very nice Dinner thanks to my Dad and Carol Paid  bought us dinner and we ate at their house in Lancaster Pa, So this is a review on the food. Start with the broasted 

chicken was from Bright's Family Style restaurant and it was very good it was very moist and the breading was tasteful but not to heavy. and some nice size piece. The mashed potatoes where home cooked and carol did a very nice job on the potatoes they where very smooth and no lumps and the gravy was very tasteful. The coleslaw was from Bright's restaurant and had a good taste needed a little black pepper gave and that gave it the edge that it needed, Carol also made the Broccoli it came out very good it was soft but not mushy. and i Picked up the Ice-cream at walmart in Lancaster. So over all between Bright's and Carol dinner was a great success I give it a 8.5 over all.

       Worst       Best

Scale   1      -    10 

A very nice Family Restaurant in Lancaster Pa,

1025 S. State st 

Ephrata, Pa 17522

Hours  Daily  5:30 am  - 8:00 pm 

Breakfast served until 11:00 am

717-738-1177

  

         

Olive Garden For Dinner Mistake or Not (Mistake)

Me and the Wife out to Dinner

           Me and Paula my wife went to the gym to work out. Then we decided to go out for and early Dinner.

So we go in and the host at the front counter proceeds to tell us that that we will have to pay with cash they 

are having trouble with their system. No problem they seat us and we order and the waitress brings out our

salad and bread sticks, Joking around I told my wife they must be keeping the salads in the freezer because

the lettuce was a lot colder than I have ever had it and we go to the olive garden a few times a month and never have any problems, Paula said the lettuce must have been frozen because it was wilting from that reason. We didn't say anything we ordered another salad and bread sticks. after a little while she came back

with the salad but no bread sticks, we were just about done with our second salad and our meals came with the bread sticks. I ordered the Chicken Parmigiana and Paula ordered the Crab Topped Chicken Did not

Look like the Picture. My Chicken was a little dry nothing to write home about but I have better and the little

bit of Spaghetti they give you with a water down sauce with chunks of tomatoes was a shame. I give my Dinner on a scale from 1 Bad to 10 Great and overall 6 Paula's Dinner sounded better than it tasted We rated her dinner a over - all 4 she said it didn't taste good. If it wasn't for the second salad and the bread sticks the whole dinner would have been a total loss. And that Hurts me to say, The Olive Garden was my favorite Place to eat I will go Back and hopefully it will be better. Then the waitress brings the check and I asked if they fixed the problem with the credit cards she said no. If they run a credit card it freezes up their system. So I payed cash and she brought me my change and no mints. I told Paula they must have quit giving

you mints. Then she brought out the next tables check with mints. I didn't understand we were nice to her and her to us. So I went to give her a 30 % tip and Paula said she never even refilled our drinks.or the deal with the mints Maybe because the other table had 5 People instead of 2 so I left 15 % tip. So we got up to leave and in the outer lobby. I was going to say something to the manager, the Hostess was explaining to the customer about the credit card problem and the guy at the other desk in the lobby said they can take credit cards they just take a little longer. But we where just told something different by the waitress. So Strike this visit to the Dogs. If you had anything like this Please comment I would love to hear It.

Vegan Sunday With the Kids

Spicy Chinese Stir fry

Ingredients
3 - Cups of frozen green and red peppers.
1 - 8 oz Package of mushrooms.
4 - Cups of frozen broccoli florets.
2 - Hand fulls of fresh green beans.
6 - Hot banana peppers. (Tops cut off and washed)
2 - Tbsp red chili hot oil.
1 - Cup of Thai style chili sauce.
1/2 - Bottle 9 oz  of vegetarian stir fry sauce.
1 - Can of baby corn
1 - Can of sliced chestnuts.
2 - Mix Chinese vegetables.
Minute Rice
1/4 - Cup of olive oil
Prep time 15 minutes
Cook time 25 -30 minutes

Heat olive oil in wok or large frying pan on high. Lower to medium and

 carefully add in frozen green peppers and frozen broccoli mix until they are thawed 

add in fresh green beans mushrooms and banana peppers.

Then add baby corn chestnuts and mixed vegetables. mix everything thoroughly

Add stir fry sauce, mix , Add red chili hot oil and the Thai chili sauce. 

mix and lower heat let simmer. Stirring occasionally about 15 minutes

Cook your rice 

Dinner is served

 Dessert Back to the Vegan Chocolate Chips

Vegan Cookie Recipe is on my Blog Vegan Dessert Page

Happy Birthday to my Vegan Daughter Amber

Amber's Vegan Birthday Cake

Adventure Time Meets Sponge Bob

2 - Boxes of  Betty crocker  gluten free cake mix.

3/4 - Cup of apple sauce. (Replaces 3 Eggs) Per Mix

1/2 - Cup of earth balance. (Vegan butter) Per Mix

2/3 - Cups Water.Per Mix

2 - Tsp Vanilla. Per Mix

1 1/2 - Cans of Duncan Hines frosting.(Classic chocolate is vegan)

Prep time 10 minutes

Cook time 46 minutes

Heat Oven to 350 Degrees

I used 2 Disposable cake tins 8"

Mix each box separate in large bowel.

Take your cake mix add to bowel, water, vegan butter, and apple sauce

on low speed about 30 seconds then on medium speed 2 minutes scrapping

 sides of bowel occasionally pour in to cake pan and repeat the same for second box.

Put both cake pans in and bake for 46 minutes testing with toothpick in middle until

toothpick comes out clean cool completely before frosting.

After completely cooled Put first layer upside down on plate and

place second layer right side up lining it up with the bottom.

then Frost cake and add toppings.

Happy Birthday to who ever.

  

 

Great Tasting Vegan Lasagna

My own recipe

Vegan  Lasagna 

Main Dish

Ingredients:

1 - 1lb box of lasagna noodles

2 - 28 oz Cans of red pack sauce.
2 - Bags of boca crumbles.
1 - Large bag of fresh spinach. (Can be sauteed in earth balance or layered dry) 

2 - 16 oz Packages of Tofu. (Drained and smashed with a fork) 

8 - Cloves of garlic. (Sliced thin long ways)

3 - bags of Daiya Mozzarella cheese (Vegan Cheese)8 oz

2 - Tbsp Italian seasoning.

1 - Tbsp Oregano.

2 - Parsley Flakes.

1 1/2 - Tbsp of nutritional yeast.
Prep Time 20 minutes
Cook time 1 Hour

Side dish

Ingredients:

1 - 32 oz bag of Brussels sprouts. (washed and sliced in half)
2 - Medium onions preferred red.(Cut into wedges)
1 - Resealable 1 gallon storage bag.
5 - Cloves of Fresh Garlic. (Optional)
3 - Tbsp olive oil.
1 - Tbsp of Italian dressing.
1 - Tsp salt.
1 - Tsp black pepper.
Prep time 10 minutes.
Cook time 30 minutes.

  

Main Dish

Boil lasagna noodles 7 to 10 minutes until pliable (directions on box also)

In a large bowel take tofu and mix it with fresh garlic, Italian seasonings, parsley, oregano,

 and nutritional yeast. Mixing it thoroughly.

Preheat oven 350 degrees.  

Line bottom Square roasting pan 16 X 12 X 3 1/2 or you can use 9 X 11 Baking dish with 

tomato sauce. 

After noodles cool lay the across pan side ways they fit perfect or you can cut them to fit.

Take a large spoon from silverware drawer and use to cover lightly  noodles with sauce 

not a lot just to cover, Then take the tofu mixture and sprinkle with your fingers a layer over the

noodles not to thick then a layer of boca crumbles. sprinkle over crumbles a little bit of 

garlic powder and onion powder.

The layer of fresh spinach enough to cover if your using sauteed spinach spread 

with your fingers like the tofu mixture. and repeat I do 3 layer in roasting pan  the last layer 

before the top layer of noodles i add a layer of Daiya mozzarella Vegan Cheese.

Then the top layer of noodles cover with light sauce and a layer of cheese.

Baker for 1/2 hours and put side dish above main dish in oven.

 

Side Dish

Cut Brussels sprouts in half add to resealable storage bag.

Add oil, Italian dressing, salt and pepper seal bag and shake and mix it well.

Pour on a cookie sheet and spread out,

Repeat with onions and garlic in same bag and add to the Brussels sprouts.

Bake for 30 Minutes.

Both will be done at same time.

Dinner is served 

Omnivores Stuff Hot Banana Peppers and Vegan Stuff Hot Banana Peppers 04/10/14

Stuff Hot Banana Peppers

Omnivores 

Omnivores

Ingredients
1 -  Cans of red pack crushed tomatoes in thick puree. (Shop n save)
1/2 - Can of red pack sauce.(Shop n save)

2 -  Lbs ground meat.

2 -  Eggs.
2 - Tbsp Black pepper.
3 - Tbsp Garlic Powder.
3 - Tbsp Parmesan cheese.
5 - Pieces of bread. (Break into small Pieces) or bread crumbs 3/4 cups.

10 - Hot banana peppers. (Tops cut off sliced down one side and washed out)

10 - Cloves of garlic.(Sliced long ways and the in half) 

Omnivores

Mix Ground meat, eggs, bread and garlic in a large bowel.

Add  Parmesan cheese, garlic powder and black pepper.

Mix thoroughly. 

Take peppers and and fill them with ground meat mixture.

Line the bottom of a 9 X 11 Baking dish with plain.

Place peppers in dish cover with foil and bake for 1 hour.

Extra ground meat roll into meatballs and line baking dish with sauce

  cover with foil and bake 1 hour.

 

Dinner is served

Vegan

Ingredients

1 - Package of soft tofu. (Drained and excess water pressed out)

1 - Can of red pack crushed tomatoes in thick puree (Shop n save)

8 - Hot banana peppers.(Tops cut off sliced down one side and washed out)

2 - Tbsp Marzetti's  balsamic vinaigrette 

2 - Tsp soy sauce.

4 - Cloves of garlic. (sliced long ways then in half)

2 - Tbsp of Montreal steak seasoning 

1 - Tbsp of garlic powder.

1 - Tbsp Nutritional yeast seasoning.

In large bowel mix tofu with a fork. Then add in balsamic vinaigrette, garlic 

and soy sauce and mix together . Add steak seasoning and garlic powder.

and Nutritional yeast.

Fill peppers with tofu mixture and Line baking dish with  

sauce place in peppers cover with foil and bake for one hour.

Dinner is served

Paula Cooked the Sunday Vegan Dinner

Paula's Vegan Spinach and Garlic Stuff Shells 

Ingredients: 

1 1/2 - Packages of soft tofu. (20oz)

1 - 1 lb Box of large shells.

2 - Cloves of garlic (minced)

2 - 28oz can of red pack sauce.

1 - 8oz Package of fresh mushrooms. (peeled and diced)

1 - 1 Pound of fresh spinach. (chopped)

1 1/2 - Tsp salt.

1 - Tsp oregano.

1 - Tsp Italian seasoning.

2 - Tbsp of olive oil

1 - Tbsp nutritional yeast.

For extra sauce

2 - Tbsp oregano

2 - Tbsp parsley.

2 - Tbsp Italian seasoning.

3 - Tbsp Garlic powder.

3 - Crushed red peppers (optional)

Side Dish A

2 - Cucumbers washed, (peeled and sliced)

With Italian dressing 

Other side dish for another time.

Drain tofu and squeeze any excess water out, Then pat dry with paper towel.

Crumble into large bowl, Italian Seasoning along with olive oil, salt, oregano, garlic and

nutritional yeast. Mix well until smooth like (ricotta cheese)

Add the spinach to tofu mixture.

Cook shells in boiling  water with a pinch of salt until they are al dente and drain.

Preheat oven to 350 degrees Put a layer of sauce on bottom of a 9 X 13"

Baking dish. Stuff Shells with mixture of tofu and spinach about 2 Tbsp each and 

lay in baking dish and cover with a layer of pasta sauce. Cover with tin foil and bake for 

about 30 minutes.

While they are baking make your side dishes if you like.
Dinner is served

2 Hook Kitchen Wall Hanger Hand Painted Fine Ceramic ware

a Rafflecopter giveaway

My Favorite Restaurants in Pittsburgh and other Cities

My Favorite Restaurants Abroad 

My Omnivore Favorites

 In Pittsburgh Pa

                             

Olive Garden
260 Mall boulevard                                  

Monroeville Pa, 15146
412-372-5017

Red Lobster 

3941 William penn hwy
Monroeville Pa, 15146
412-372-5591

Kings Family Restaurant
4310 Northern Pike
Monroeville Pa, 15146
412-373-3110

Hokkaido Seafood Buffet
4612 Browns hill rd
Squirrel hill pa, 15217

Omnivore and Herbivores

Double Wide Grill
2339 East Carson st
South side Pa, 15203
412-390-1111

Mellow Mushroom
1571 21st Avenue North
Myrtle Beach Sc, 29577
843-444-1122

Only Herbivores

Loving Hut
5474 Campbells run rd
Robinson Pa, 15205
Buffet Saturdays only.

To be continued.

Lunch at Applebee's

550 Calories 

Roma Pepper Steak and

 A Fiesta chicken Chopped Salad

     Had lunch today at the Edgewood South Braddock Ave Applebee's after the gym. With my wife Paula, brother George and sister-in-law Kathy. Very nice lunch. Our waitresses name was Shawnta and She was polite, friendly and very professional. The salad would have been plenty for lunch; it was large. I was in the mood for a steak and a salad as well.  The Fiesta salad consisted of chopped lettuce tossed with black bean corn salsa, roasted red peppers and onions, tortilla strips, white cheddar and spicy jalapeno dressing, mounded nicely with chimichurri glazed grilled chicken. I asked for extra dressing and that was a spicy salad.  In a rating of 1 to 10  with 10 being the best, I give it a 10 over all and a 10 on spiciness.  

     On to the main course. I had the  Roma pepper steak off the 550 calorie menu. The Roma pepper steak came with chunky pepper relish piled over a 7 oz sirloin. Served with red potatoes and a large grilled portobello mushroom cap stuffed with a creamy white wine artichoke cheese spread.

The potatoes were nice and soft. The portobello mushroom was fantastic it had a nice creamy smooth  taste 

and the steak was cooked medium well like i requested. Perfect!. I give this a rating of an 8 over all. The steak was good and the red potatoes where ok and the mushroom cap was excellent

Service Rating a 10

 

Vegan My Own Vegetables, Potatoes in a Tomato Sauce.04/03/14

My Own

Vegetables, Potatoes 

in a Tomato Sauce.

Ingedients:

1 - Can of Crushed tomatoes in thick puree (Red Pack)

1 - 8 oz Package of portobello mushrooms.

3 - Cups of frozen green and red peppers.

6 - Medium size gold potatoes. (Washed and cut into bite size Pieces)

1 - Hot banana pepper.(Tops cut off and seeds washed out)

10 - Cloves of garlic. (Sliced thick long ways)

1 - Nice size head of broccoli (Washed and Cut into bite size Pieces)

2 - tbsp Italian seasoning, 

2 - tbsp oregano,

2 - tbsp parsley, 

2 - tbsp basil,

2 - tbsp crushed red peppers,

4 - tbsp garlic powder, 
1/4 - Cup olive oil.
Prep Time 15 -20 minutes
Cook Time  50 - 60 minutes 

Heat olive oil in wok or large frying pan until hot.

Add potatoes  pieces let cook until they start to brown a little bit.

Lower heat to medium and keep stirring 

Add in frozen green and red peppers until they are soften up.

Add broccoli, portobello mushrooms, hot banana and garlic.

let cook. Stirring it frequently. Add in all the seasonings.

Mix and then pour crushed tomatoes over and mix thoroughly 

let cook on medium heat for about 50 - 60 minutes or until potatoes are 

soften to you liking.

Dinner is served