July 12, 2010

Meatless Monday: Squash & Red Pepper Pitas (Vegan)

Not only are these pitas meatless, but they're accidentally vegan! No egg, milk, cheese.. nada.

I was never a squash fan growing up, but as an adult I come to find out I really DO like it! I just didn't like the way my mama made it (Sorry Mom).  The way I like it most is sauteed with onions and red and green bell peppers, in a little bit of olive oil. I season them with a little salt and pepper (garlic salt and lemon pepper are awesome!) and that's it. What makes these pitas so good is the roasted red pepper hummus.
  • 2 whole wheat pitas, sliced in half (4 halves)
  • 2 small squash or 1 large squash, sliced
  • 1/2 cup Vidalia onions, diced -- the sweet Vidalias are my favorite
  • 1/2 cup red and/or bell peppers, diced
  • 1/4-1/2 cup roasted red pepper hummus 
  • 1 Tbsp. olive oil
  • salt and pepper to taste
  • Sautee squash, onions, and peppers in olive oil, until the onions are translucent. Salt and pepper to taste.
  • Drain off excess olive oil so the pitas don't get soggy!
  • Cut pitas in half, gently opening the pouches and spreading the hummus inside.
  • Stuff pitas with squash, onions and peppers.
Note: If your pitas are overstuffed, any unused squash can be saved and served over rice for a snack!

July 5, 2010

Happy 4th of July! American Flag Cake

I attended a "Tacky Americans" party in June where the hostess made the traditional American flag cake that is displayed annually on magazine covers. It became my goal to make that cake! It was so moist and the fruit so delicious. A trip to the grocery store the week before the 4th shocked me. Not a single magazine had an American flag cake recipe! Apparently this is the year to be different. Luckily, I googled it and found the gelatin-cake recipe I was looking for on iMommies. I deviated just a bit.

  • 1 package white cake mix (I keep on hand Pillsbury Moist Supreme in Classic White)
  • 1 (4-serving size) package Strawberry Jello
  • 1/2 cup boiling water
  • 1 (4-serving size) package Instant Vanilla Pudding & Pie Filling
  • 1-1/2 cups milk
  • 3 cups whipped topping, divided
  • 1 cup blueberries, divided
  • 1-1/2 cups sliced strawberries
  • Prepare cake mix according to package directions in 13×9x2 pan. Remove from pan and allow to cool completely.  Poke holes in cake at 1-inch intervals.
  • Dissolve Jello in boiling water (according to package), and slowly drizzle over cake, allowing Jello to seep into the cake holes.  Refrigerate 1 hour.
  • Prepare pudding according to package directions using milk.  Fold in 1 cup whipped topping and 1/2 cup blueberries.
  • Split cake horizontally in half (OR simply down the middle. It makes for a taller, yet smaller cake).  Spread pudding mixture on top of the first cake half, then replace 2nd cake half on top of the mixture.
  • Spread remaining whipped topping over top and sides of cake.
  • Arrange remaining blueberries & strawberries on the cake to resemble a flag. 

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