Eclectic Eats

Eating In Around the World

The All-New Vegetarian Crockpot Lasagna! January 24, 2008

Filed under: recipes — mrmrsbsh @ 4:39 am
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When I was a kid, I wasn’t much of a fan of lasagna. But, I remember it being loaded with ground beef and cottage cheese. Now, I’ve never been a fan of ground beef, and for as much as I like cottage cheese (small curd, of course!), it just didn’t seem appealing to me at all! So, with some adaption (again, as usual!), here’s a vegetarian lasagna made via the crockpot!

(Just a note, you will need to adjust your measurements according to the size of your crockpot. Also, when cooking, I don’t normally use a lot of measurements, so it’s really just a matter of how much of something you want to use!)

-whole wheat lasagna noodles

-ground veggie burger

-onion, chopped

-egglant, sliced

-zuchinni squash, sliced

-fresh spinach

-ricotta cheese

-spaghetti sauce

-mozzerella cheese

-Italian seasoning


Start your bottom layer with the noodles (no need to boil or buy the no-boil kind), then start your layers and turn your crockpot on to low. It doesn’t take but a couple hours. You may need to add a little bit of water.

(I started it at 9:30am and it was done by 2pm)

It’s really soo easy and I’m just eating it now! Quite delish! ūüôā



Macaroni & 4 Cheese Bake

Filed under: recipes — mrmrsbsh @ 3:32 am

I LOVE mac & cheese. I’m really trying to get away from the boxed stuff (tho I must admit, it is quick & easy and sometimes I just don’t have the patience to cook these days).¬† We liked this recipe a lot, however, I think I would just completely omit the gorgonzola (not a fan!!!) and add more of the cheddar! But, that’s just me. Also,¬†more bread crumbs would be nice for the topping to add more texture.¬†I baked half of the recipe and put the other half in the freezer for another time.


Macaroni and 4 cheeses

(original recipe from


1 pound uncooked medium elbow macaroni
1 (1-ounce) slice white bread (I used bread crumbs I already had on hand)
2 1/2 cups 1% low-fat milk (I used 2%)
2 bay leaves
1/4 cup all-purpose flour
1 cup (4 ounces) shredded reduced-fat extra-sharp cheddar cheese
1/2 cup (2 ounces) shredded Emmenthaler or Swiss cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup (2 ounces) crumbled Gorgonzola cheese
3/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
2 teaspoons minced fresh or 1/2 teaspoon dried rubbed sage
2 teaspoons butter or stick margarine, melted


Preheat oven to 400¬į.Cook pasta in boiling water 5 minutes or until almost tender. Drain and rinse with cold water. Place pasta in a large bowl.Place bread in a food processor; pulse 10 times or until coarse crumbs form. Set aside.Bring milk and bay leaves to a simmer in a small saucepan. Remove from heat; cover and let stand 5 minutes. Discard bay leaves. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add milk, stirring with a whisk until well-blended. Return milk mixture to pan. Cook over medium heat until thick, stirring constantly with a whisk. Remove from heat. Add cheeses, salt, and pepper; stirring until cheeses melt. Pour cheese sauce over pasta; stir well. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Combine breadcrumbs, sage, and butter in a bowl; toss with a fork. Sprinkle breadcrumb mixture over pasta mixture.Bake at 400¬į for 20 minutes or until thoroughly heated.


The Incredible Edible Christmas Day of Feasting! December 27, 2007

Filed under: Brunch,Christmas,Dinner,recipes — mrmrsbsh @ 12:36 am
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Everything was so good! Brian & I hosted Christmas Day, and the festivities began mid-morning.¬†I served up veggie sausage links (Publix brand) that were OK, scrambled eggs with cheese, homestyle potatoes (ok, not homemade…Simply Potato brand), and homemade Baked French Toast Casserole. The french toast was the rave! I will definitely be making this in the future! It’s sooo easy and would be great to take to potluck brunches.¬†

Baked French Toast Casserole
(Courtesy of Paula Deen) 
1 loaf French bread (13 to 16 ounces)
Butter, for pan
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons sugar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Raspberry Syrup, recipe follows
Slice French bread into 20 slices, 1-inch thick each (I used 1 loaf of bread). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.  In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.  The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry Syrup.  Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg 
Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.  Raspberry Syrup:
1 cup raspberry preserves
3 tablespoons water
2 tablespoons raspberry liqueur (recommended: Framboise) 

Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup. 

Now on to dinner! Oh, it was sooo yummy and I am so glad we have leftovers!! My MIL, Betsy and SIL, Amy helped with the food. We had: 

Honeybaked Ham
Corn Casserole
Sweet Potato Casserole (thanks, Betsy!)
Bean soup (thanks, Betsy!)
Green Bean Casserole (thanks, Amy!)
Peach & Blueberry Cobbler

Betsy took photos for me of the food (our camera died!), so I don’t have the photos just yet but will add them when I get them from her.Obviously, I didn’t have to do anything with the ham except open up the package (and Betsy put it on a platter!).¬†The Dressing – Stuffing – whatever you want to call it! This was my Grandma Dorothy Wallace’s recipe. It was actually better than I anticpated and extremely easy to make!¬†

Grandma Wallace’s Dressing


12 cups bread crumbs (I used 2 LARGE Cuban bread loaves)
1 cup melted butter
2 medium onions, chopped
4 tsp. salt
pepper to taste
4 Tbs. sage
6 eggs, beaten
4 celery stalks, chopped (my addition)
2 large carrots, cubed fine (my addition)

Pour enough boiling water over crumbs (I first used 1 quart of veggie broth then added probably another 4 cups of water) to make moist. Add other ingredients and mix well.Bake at 350 in large pan (I used a large roasting pan) covered with foil. (Grandma’s recipe didn’t have a bake time on it, but I think¬†it baked for 2 hours?). NOTE: Per my mom, this is good for a 14 pound turkey.¬†

Corn Casserole
(courtesy of Paula Deen) 


1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar 

Preheat oven to 350 degrees F. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm. NOTE: I doubled this recipe and it just fit into a 9×13 baking dish.¬†

Sweet Potato Casserole
(I can’t remember where she said she got it from)¬†


6 large sweet potatoes
1 Tbs. olive oil
¬Ĺ tsp. salt
¬ľ tsp. white pepper
¬Ĺ tsp. freshly grated nutmeg
8 oz. sour cream
4 Tbs. unsalted butter

Rub sweet potatoes with oil and place on aluminum foil in oven to roast for about one hour. When cooked, set aside to cool. Cut potatoes in half and scoop potato insides into a 3 qt. sauce pan. Set burner to medium low and mash potatoes in the pan until smooth. Add all ingredients until thoroughly combined. Put in casserole dish & keep warm until served.

(Another photo of the Peach & Blueberry Crisp – recipe below)



Lentil Soup with Balsamic-Roasted Winter Vegetables December 5, 2007

Filed under: recipes — mrmrsbsh @ 5:16 am
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This is a new recipe we just tried tonight and I got an AWESOME response from Brian about it. He absolutely loved it, and I must say I enjoyed it, too. I got the recipe off of (Cooking Light) and it’s by Jennifer Martinkus.¬†As usual, I made a couple modifications to it (as noted below).



1 2/3 cups cubed peeled sweet potato, (about 8 ounces)
1 2/3 cups cubed peeled parsnip (about 8 ounces)
1 2/3 cups cubed peeled carrot (about 8 ounces)
3 tablespoons balsamic vinegar, divided
2 tablespoons olive oil
1/8 teaspoon kosher salt
1 cup (4 ounces) chopped pancetta (I completely ommited this!)
1 cup chopped shallots (about 6 large)
1 cup chopped red onion (about 1 medium)
1 tablespoon fresh thyme leaves
1 tablespoon minced garlic
1/2 teaspoon black pepper
1/4 cup dry white wine
1 1/4 cups dried lentils
6 cups fat-free, less-sodium chicken broth, divided (I use the vegetarian/organic stuff in the jar & mix with water)
8¬†cups¬†Swiss chard, trimmed and chopped (about 9 ounces)¬† (I used spinach instead since the store didn’t have any Swiss chard)

Preheat oven to 375¬į. Combine sweet potato, parsnip, carrot, 2 tablespoons vinegar, oil, and salt in a large bowl; toss well. Arrange vegetable mixture in a single layer on a large foil-lined jelly-roll pan; bake at 375¬į for 30 minutes or until lightly browned, stirring occasionally. Set aside. Cook pancetta in a Dutch oven over medium-high heat 8 minutes or until crisp. Remove from pan with a slotted spoon; set aside. Add shallots and onion to drippings in pan; cook 15 minutes or until golden brown. Add remaining 1 tablespoon vinegar, thyme, garlic, and pepper; cook 1 minute. Add wine, scraping pan to loosen browned bits. Add pancetta, lentils, and 4 cups broth to pan. Bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add remaining 2 cups broth and roasted vegetables to pan, and simmer 15 minutes, uncovered. Add chard, and cook 2 minutes or until wilted.¬†¬†

Yield 6 servings (serving size: about 1 1/2 cups)


Peach & Blueberry Crisp

Filed under: recipes — mrmrsbsh @ 5:01 am

This recipe actually started out as Pear & Cranberry Crisp that I found in the Shape (Nov. 2007) magazine. No pears or cranberries on hand, but I always have frozen peaches and blueberries on hand for smoothies. So…I modified, as usual! Let’s just say – it turned out awesome & both of us LOVED it! It doesn’t make very much, though, so feel free to double or triple the recipe based on how much you & yours will eat!


1/2 cup old-fashioned oats
3 Tbs. light brown sugar
1/2 tsp. cinnamon
1 Tbs. butter
1 Tbs. honey
2 Tbs. canola oil (I used olive)
2 Tbs. whole-wheat flour

2 pounds peaches (or fresh pears)
1 cup blueberries (or fresh cranberries)
1 Tbs. lemon juice (I didn’t have….)
1 Tbs. crystallized ginger, finely chopped (I didn’t have any…)
1 Tbs. light brown sugar
1 tsp. whole-wheat flour

Preheat oven to 350. Spray an 8-inch baking dish with cooking spray.

In a medium mixing bowl, combine topping ingredients; mix with a fork until crumbly. Set aside.

For the filling, combine the peaches, blueberries and lemon juice in a large bowl. Add the ginger, sugar, and flour and toss to combine. Transfer the pear mixture to the prepared baking dish and top with crumb mixture. Bake for 35 to 40 minutes until the filling is bubbly and the topping is a golden brown. Cool for at least 15 minutes before serving.


Black Beans & Rice

Filed under: recipes — mrmrsbsh @ 4:21 am
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We love this meal. It’s quick, easy, cheap & tastes great! We had this just the other night, so I thought I’d share with you. Just so you know, this is one of those meals I don’t have an actual recipe for, so you may need to adjust accordingly. Please also realize that right now we are cooking only for 2 of us and try to limit our leftovers to one additional meal. So, I’ll try to give you an idea of how to make this!


Black Beans & Yellow [but Brown] Rice

Prepare brown rice according to¬†normal directions, however, add¬†1 packet of ¬†Sazon seasoning (or whatever you like to make yellow rice). An option is to add a bit more water to it along with some green peas (if you do, you’ll want to add a bit of EVOO).

Chop 1/2 a small onion & saute in medium sized pan with EVOO (you know…extra virgin olive oil). When onions are becoming transluscent, add 2 large cloves (chopped) garlic and a large chopped tomato; saute slightly. Add 1 can of black beans (typically, you don’t need to drain & rinse cans of black beans) and one can of water. Bring to boil then lower heat to simmer. While simmering, add (to your discretion) rice wine vinegar, red pepper flakes, Tobasco, and cooking sherry. Simmer for 5 minutes. Then serve on top of or next to rice!


Szechuan Veggie & Tofu Stir Fry October 22, 2007

Filed under: recipes — mrmrsbsh @ 5:36 am
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So we have some staple meals in our house – and this is one of them. It’s such an easy meal to make and sometimes I switch it up a bit (like everything else I make!).


  • 2-3 tbs of stir fry oil¬†
  • 1 block of extra firm tofu (I get mine pre-cubed!)
  • 1 bag of mixed stir fry fresh¬†veggies (this saves considerable chopping time!)
  • 1/2 an onion, large slices
  • 1 tbs garlic
  • red pepper flakes (to season)
  • Szechuan stir fry sauce (to season)
  • red pepper chilis (to season)
  • 1 package Asian rice noodles (including the spice packet included!)

РHeat about 2 tbs stir fry oil in wok.
– Add cubed tofu & heat until slightly tanned on medium high heat.
– Add onion & red pepper flakes. Heat until onions are transluscent.
РAdd veggies & rice noodles & stir.  (you may want to add 1/4 cup water). Heat until veggies are tender (but not mushy!) and rice noodles are soft.
– Add stir fry sauce & mix well.
– Serve with brown rice & jasmine tea!

The great thing about this is how easy it is to change it a bit. We like to use peanut sauce or just regular stir fry sauce. There are loads of different sauces at the grocery and it’s fun to try all the different ones.