One Resolution Gone

It's late, Mama's asleep, and I'm still up. Even though I swore I would get more sleep. But I'm catching up on my WW vegetarian message board where I glean new recipes, trade ideas with other vegetarians, and even post to the friendly LGBT thread. Which is kinda like attending to the resolution to stay healthy because it definitely helps me out. I had never been involved in a message board or listserv before, really, though I know people love them (Mama did an Indigo Girls one in college but was more of a lurker). I don't do Facebook (thanks for all the invites, everybody, but I won't be doing Facebook) and so this is a way for me to create a little community for myself online, outside of my actual, in-person friends who email me.

And there really are great recipes, including tonight's finds (which I post without any credits, since this is off-board):

• One of my simplest recipes is to take one of those premade logs of polenta and cut it in slices and put in a baking pan. Then top with either: spaghetti sauce, veggie crumbles, sauteed veggies (zucchini or bell pepper) and bake until hot. (I'm vegan now, but I used to also top with mozarella cheese). or refried beans, veggie crumbles, black olives, and sometimes corn and bake until hot. (Again can use cheese too). Then serve with salsa.
• We just did an polenta "lasagna" this weekend. Topped the polenta with fat-free ricotta, mixed with frozen spinach (thawed and drained), then some tomatoe sauce and sprinked with some parm cheese. Baked until heated through. Was a tasty change.
• Quinoa: ½ cup quinoa 1 cup water 2 cups chopped onions 2 garlic cloves, minced or pressed 1 tablespoons vegetable oil 1 celery stalk, chopped 1 carrot, cut on the diagonal into ¼-inch thick slices 1 bell pepper, cut into 1-inch pieces 1 cup cubed zucchini 2 cups undrained chopped fresh or canned tomatoes 1 cup water or vegetable stock 2 teaspoons ground cumin ½ teaspoon chili powder 1 teaspoon ground coriander Pinch of cayenne (or more to taste) 2 teaspoon fresh oregano (OR) 1 teaspoon dried oreganoSalt to taste Chopped fresh cilantro (optional) 1. Rinse quinoa well with cold water. 2. Place rinsed quinoa and water in pot (covered) and cook covered on medium-low heat for about 15 minutes until soft.3. While the quinoa is cooking place the onions, garlic and vegetable oil in covered soup pot and saute on medium heat for 5 minutes4. And celery and carrots to the soup pot and cook an additional 5 minutes, stirring often5. Add the bell pepper, zucchini, tomatoes, and one cup water or vegetable stock to soup pot. Stir in cumin, chili powder, coriander, cayenne and oregano to soup pot simmer covered for 10 to 15 minutes until vegetables are tender.6. Stir in cooked quinoa and salt to taste.7. Top with grated cheese (and optionally chopped cilantro) 8. Serve immediately.
• Lentil Soup: Lentil Soup 1 lb dried lentils, sorted and rinsed 1 medium onion, chopped 1-2 Tbsp olive oil 3-4 celery stalks, chopped 3 cloves garlic, minced 3 carrots, chopped 1 can (14.5 oz) canned diced tomatoes with juice (or 2 fresh med. tomatoes, chopped) 2 quarts of water or so 1-2 Tbsp oregano leaves Salt and pepper to taste 1-2 potatoes, diced Saute onion and celery in oil until onion is clear. Add garlic and cook for 30 seconds until fragrant. Add remainder of ingredients and bring to a boil. Simmer until lentils are cooked and soup is desired consistency. When the Greeks eat lentil soup, they sprinkle a little red wine vinegar on top of their soup in their bowl just prior to eating it. Measurements are approximate, as I usually do not measure when cooking this.
• Red Lentil Soup with a Spicy Sizzle: 6 tsp olive oil, divided 2 medium onions, chopped 3 cloves garlic (or more, finely chopped) 2 tsp ground cumin 8 cups hot water or veggie broth 1.5 cups red lentils, rinsed 1/3 cup bulgur wheat 2 Tbsp tomato paste 1 bay leaf 3 Tbsp lemon juice salt and pepper to taste 1 tsp paprika 1 tsp cayenne pepper In a pot heat 2 tsp oil. Add onions and cook for a few minutes. Add garlic and cumin, and saute for one minute. Add broth (or hot water), lentils, bulgar wheat, tomato paste, and bay leaf. Bring to a boil and simmer, stirring occasionally. Cover and cook over low heat until lentils and wheat are tender (20-30 minutes). Discard bay leaf. Stir in lemon juice, salt, and pepper. Hot sauce: (To decrease the points, I do not use the sauce. I just add some cayenne pepper to my bowl). Heat remaining 4 tsp oil in a small pot and stir in paprika and cayenne pepper. Be careful not to overheat and burn the spices. Drizzle about 1/2 tsp of sauce into a bowl of soup, mix, and eat. Can put sauce directly into the pot before serving, but soup may be too hot for some. This is an easy, great tasting recipe! Now I am hungry for it and will have to cook some this weekend! :)
• Breakfast Casserole: 4 servings, 6pts eachIngredients1 cup(s) defrosted frozen spinach 2 cup(s) mushroom(s) cooking spray 1 tsp soy sauce1 tsp minced garlic 2 cup frozen hash brown potatoes 1/4 tsp garlic salt 1/2 tsp black pepper 4 eggs 3/4 cup(s) Silk Unsweetened Plain Soymilk (you could use regular milk to)1/2 tsp dried parsley 1/2 tsp dry mustard 1 Cup 2% shredded cheddar cheese Instructions1. Preheat oven to 400 degrees F (200 degrees C). Spray casserole dish with oil.2. Defrost spinach. Spray pan with oil, brown garlic, sauté mushrooms in garlic with soy sauce.3. Place potatoes in bottom of prepared dish. Sprinkle with garlic salt and pepper. Top with spinach and mushrooms.4. In a large bowl, beat eggs with milk, parsley, and mustard. Pour over casserole. Top with shredded cheese. Cover and refrigerate overnight (optional).5. Bake in preheated oven for 1 hour or until set. If preparing and baking the same day, cook for 45 minutes.