Vegetarian Archives — Bless this Mess

October 2, 2018

Basic Apple Pie Recipe (Using Fresh Apples)

Your go-to basic apple pie recipe using fresh apples in a homemade crust with very little added sugar.

A basic apple pie recipe is simple and the end results are just plain tasty. It’s a recipe that everyone should have in their collection. This apple pie doesn’t use a lot of added sugar and you don’t have to cook the apples before adding them to the crust. It has about an inch or inch-and-a-half of sliced apples inside the crust, which I think is a nice amount. I think apple pies that are 3 or 4 inches high and stuffed with apples are gorgeous, but I like a more even crust-to-apple ratio myself. When you don’t have that many apples in the crust, you don’t have to precook the apples because there are a lot less in there to shrink and put out extra liquid.

Need a crust recipe to make your apple pie? I got you covered!

I wrote a huge post all about pie crust! This basic apple pie recipe is a staple in our house and I hope you love it. You can find this recipe plus SEVEN other pie recipes in one post if you are looking around for something that looks perfect for your Thanksgiving table.

There’s something magical about pulling a pie made from scratch out of the oven. It seems to take you back to a time when life was simpler and homemade pie was standard fare in American kitchens. Today, amidst the hustle and bustle of everyday life, taking time to make pie is almost therapeutic. It’s a slower process than opening a box of brownie mix, but there’s so much satisfaction in it. Butter, flour, and sugar are the building blocks of all things good, and making a homemade pie is a pretty great way to use them. Plan to take an afternoon to bake and you just might love how grounding the whole process is for you. And you’ll have a beautiful pie to enjoy after dinner or to share with friends, and that’s a pretty great reward, too.

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October 1, 2018

Easy Apple Spinach Salad with an Apple Vinaigrette

Quick and easy spinach salad recipe with apples, pumpkin seeds, and a simple flavor-filled apple vinaigrette dressing to go with it.

I love finding quick, easy, healthy side dishes because sometimes I get a roast in the slow cooker or some chicken legs in the oven and then I get tired of thinking about dinner. Apple Spinach Salad is one of those quick, healthy, easy recipes that you can pretty much keep everything on hand for because it doesn’t have a whole lot of ingredients and it always tastes great. It’s a really simple recipe to swap out what you love or have on hand too. No pepitas? Great, use sunflower seeds or cashews. No fresh apples? Great, try seasonal peaches or strawberries. It’s so flexible and always delicious.

The start of a really simple salad, in my opinion, is a great salad dressing to go with it. You are going to love this apple vinaigrette! I tried a few different things to get an apple flavor into it and in the end, using apple juice concentrate made the best dressing with the most flavor. It’s just sweet enough (without being a sweet dressing really) and it’s packed with apple flavor. Add in some basic seasoning, apple cider vinegar, and a good quality olive oil and you have yourself one really easy but very impressive dressing.

Add this easy salad to your meal plan this week because you can’t beat fresh apples this time of year!

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September 28, 2018

Easy Pumpkin Cauliflower Curry

Quick and easy pumpkin cauliflower curry recipe made with canned pumpkin, coconut milk, curry paste, and lots of vegetables for one healthy, filling meatless meal.

Few things are more delicious than really good curry. Truth be told, I never had anything like this until well after I was married and a friend (Hi Rivka!) made me my first taste of Thai green curry for my birthday. I’ve been a curry and Thai food fan ever since and have made the point to try lots and lots of different dishes. Sometimes all it takes is one friend introducing you to something new to get you hooked. I think having a friend bridge the gap to something new is such a gift. If curry is new to you, I’ll be the friend you can trust for the introduction. I haven’t led you astray yet!

This pumpkin cauliflower curry is creamy, beautiful, packed with veggies, and so simple to make. You have lots of flexibility when it comes to the veggies you use, too, so make it what you like, using what you have on hand. The pumpkin is very subtle in this dish; I don’t think you’d be able to identify it if you didn’t know it was in there. But it adds a great creaminess, sweetness, and bright color that really makes this dish fun to eat. This is a recipe that I make over and over again, and I can’t wait for you to love it as much as we do.

This pumpkin recipe is part of pumpkin week! A week that I dedicate on the blog to all things pumpkin, sweet and savory alike. I’ve done this every year for a few years now, and I enjoy it so much. I hope it inspires you to get in the kitchen and gives you a few more ideas on how to use pumpkin besides the classic pumpkin cookies.

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September 24, 2018

One Bowl Pumpkin Spice Muffins

One Bowl Pumpkin Spice Muffins made with whole wheat flour, rolled oats, pumpkin puree, and all of your favorite fall spices like cinnamon, nutmeg, and cloves.

Long live allllllll the pumpkin recipes! I am a huge fan of these pumpkin spiced muffins and I can’t wait for you to make them, too. They are made with whole wheat flour and oatmeal, lots of pumpkin, and plenty of those fall spices that make your house smell amazing while they bake. These muffins are light, fluffy, sweet, and all around delicious. They make the perfect breakfast, after school snack, addition to a lunchbox, or little treat to eat with a hot cup of cinnamon tea. They also freeze well which means you can make a double batch and keep some on hand for busy times.

I also like that these muffins cook up great if you make 12 big muffins or 18 smaller muffins. I like the big ones for breakfasts or if I’m taking them to a social gathering with girlfriends. I like the smaller muffins for snacks and sticking in lunchboxes. You get to choose what works best for you – just see the notes at the end of the recipe on adjusting the cooking time according to size.

This pumpkin recipe is part of pumpkin week! A week that I dedicate on the blog to all things pumpkin – sweet and savory alike. I’ve done this every year for a few years now, and I enjoy it so much. I hope it inspires you to get in the kitchen and gives you a few more ideas on how to use pumpkin besides the classic pumpkin cookies.

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September 21, 2018

20-Minute Roasted Zucchini, Corn, and Black Bean Tacos

This is a sponsored post written by me on behalf of Mission®. All opinions are entirely my own.

Quick and Easy 20-Minute Roasted Zucchini, Corn, and Black Bean Tacos are loaded with flavor, baked in the oven, and loved by the whole family!

Early fall is such a great time of the year. One of the best parts in my opinion is the loads of fresh produce available before the first killing frost hits. My garden is filled to the brim with tomatoes, peppers, squash, beans, sweet corn, and so many other things. Produce that fresh and organic tastes amazing. Today I’m sharing a super quick and easy taco recipe that is made from all kinds of garden goodies. I stuffed all of that vegetable goodness inside of Mission Organics® White Corn Tortillas and then topped them with more veggies because organic produce this time of year deserves a few stand-alone dishes.

It’s such a treat to work with Mission Organics White Corn Tortillas today, and you are going to love having them in your kitchen, too. The tortillas taste like corn fresh from the garden. They really do have so much flavor! I love these tortillas because they are certified gluten-free, made with high-quality, wholesome ingredients, are USDA-certified organic, are Non-GMO project verified, and are super easy to find (look for them in the normal tortilla section of the grocery store). Mission Organics has a full line of organic corn, flour, and whole wheat tortillas and 4 different kinds of organic tortilla chips (get all the details on their website). Simple ingredients never tasted so good.

Mission Organics White Corn Tortillas are the perfect vessel to get some of that roasted zucchini, corn, and black bean taco filling to your mouth. I love this dish because it’s super simple, easy to make, quick (hello dinner on the table in 20 minutes!), and full of flavor. It makes a great meatless meal (which is easy on the budget). My kids gobbled this meal up! Use the bounty and fresh organic produce that early fall has to offer and make these tacos today.

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September 4, 2018

Healthy 30 Minute Alphabet Soup

Alphabet soup that is super easy to make, packed with vegetables, kid-approved, and done in 30 minutes or less.

Choosing healthy options for your family doesn’t have to be time consuming or expensive, and today’s recipe proves that point. You are going to love this healthy 30 minute alphabet soup. It’s kid tested and healthy mama approved. If putting a healthy meal on the table is quick and easy then you have no reason not to!

This past summer I grew a huge garden and canned my heart out. My pantry is plum full of delicious veggies that I pull out now, in the middle of winter, and enjoy. I know that most of you weren’t able to do the same, so I made a recipe using lots and lots of canned veggies that you can pick up at the grocery store!

There is something magical about alphabet soup. Having all those fun letters hiding in it makes it so easy to dig in to. My little ones love finding the letters to their names and if they happen to eat tons of vegetables while doing so I’m not going to complain. This soup is thick and hearty without being heavy. With just the right amount of seasoning and a magical sweetness that comes from the use of ripe tomatoes in the tomato juice, this soup is going to please even the pickiest eaters.

Tips and Tricks for making Alphabet Soup:

This soup is pretty thick, just the way I like it. If you’d like it less thick add a second can of water and adjust the seasoning to taste.
You can find the alphabet letters near other pasta or in the Hispanic foods section of the grocery store.
This is a great dinner to add some Super Simple No-Knead Bread or some Quick and Easy Sweet Potato Biscuits both are great options that my kids love.
Don’t like green beans? Don’t add them! This is the kind of soup that you can add or take away what you do and don’t like really easily. Make it your own.

Craving more? Subscribe to Bless this Mess to get new recipes, meal plans, and a newsletter delivered straight to your inbox! If you try this recipe, let me know what you think! Leave a comment, pin it, and don’t forget to tag a picture #blessthismesseats on Instagram. I love to see your kitchen skills in action!

Healthy 30 Minute Alphabet Soup

Alphabet soup that is super easy to make, packed with vegetables, kid-approved, and done in 30 minutes or less.

Author: Melissa Griffiths - Bless this Mess
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 minutes
Yield: Serves 6-8

Ingredients

2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 46-ounce can tomato juice
1 14.5-ounce can Diced Tomatoes, undrained
1 14.5-ounce Whole Green Beans
1 14.5-ounce Peas and Carrots
1 14.5-ounce Whole Kernel Corn
1 14.5 ounce can full of water
2 tablespoon bullion base (beef, chicken, or vegetable)
3 tablespoons fresh minced parsley
2 tablespoons dried basil
1 1/2 teaspoons salt
1 12-ounce box alphabet noodles
salt and pepper to taste

Instructions

In a large pot, heat the olive oil and onion over medium-high heat until the onion is cooked through and translucent, about 5 minutes. Add the garlic, tomato juice, diced tomatoes (with the juice), green beans, peas and carrots, corn, water, bullion base, parsley, basil, and salt to the pan.
Continue to heat until the mixture is boiling. Add the alphabet noodles and continue to cook while the mixture is boiling for 10 minutes. Stir frequently. Remove the pot from the heat and allow the soup to rest for 5 minutes. Add salt and pepper to taste (don’t be stingy on the salt!) and enjoy right away.

Notes

This soup is pretty thick, just the way I like it. If you’d like it less thick add a second can of water and adjust the seasoning to taste.
You can find the alphabet letters near other pasta or in the Hispanic foods section of the grocery store.

Y-U-M is right! Wasn’t that easy?! Open a few cans, let the pasta cook, and enjoy. Done.

If you love this Alphabet Soup Recipe, you might also like these easy recipes:

This is one of our favorites and I can’t wait for you to make it too! Enjoy from my kitchen to yours.

August 30, 2018

Tips and Tricks for Cooking Potatoes in the Oven

The best Tips and Tricks for Cooking Potatoes in the Oven all in one place so that you can make the perfect potatoes no matter the temperature, size, time, or if you have foil on hand.

There are all kinds of recipe, methods, and instructions for cooking potatoes in the oven and so I thought I’d collect up some of the most useful information for you in one place. I know that baking a potato doesn’t sound like rocket science but with a little knowledge behind you, you’ll find success in this simple kitchen skill no matter the baking temperature, size of potato, and even if you are out of foil.

Baked potatoes are one of my favorite easy things to make. They just take a little time but they are always a hit with the kids. I love that they can be a side dish or a main dish. And I love that you can dress them up in so many different ways! There’s just so many ways to top a baked potato that you’ll never have time to get bored with them. Plus them are easy to find, inexpensive to buy, and what kid doesn’t love a potato?! Long live the mighty baked potato!

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August 15, 2018

Easy Healthy Make Ahead Zucchini Egg Bake

Healthy Easy Zucchini Egg Bake recipe is made with 3 ingredients, can be customized to your liking, reheats well, and is a great option to prep ahead.

I have a few recipes that I make over and over and OVER again. They aren’t much of a recipe, though, so I’ve never really put them on the blog. This simple healthy zucchini egg bake is one such “recipe”. I’ve been making one version or another of this recipe on repeat for years and I love it. I thought it high-time I shared it with you so that you can enjoy it as much as I have.

I love zucchini egg bake because it’s high in protein, low carb, filling, and easy to make. The best part is that you can make it ahead of time and just reheat it as needed. I’ll often make a pan or two of this early in the week and then just reheat it for breakfasts or simple lunches all week long. When I can start my day off with some protein and vegetables it’s much easier to keep eating well throughout the day. There’s something to say about starting off the day on the right foot.

Here’s the other thing that I love about this egg bake recipe – you never have to make it the same way twice. It’s pretty foolproof and you can add what you like. I’ll often cook up a 1/2 cup of bell peppers and 1 cup of chopped mushrooms with the zucchini. I love mushrooms and peppers in my egg bake. You can also add cooked meats like sausage, ham, or crumbled bacon or toss in a cup or so of your favorite shredded cheese.

I know you are going to make this recipe over and over again, and I can’t wait to hear what your favorite additions to the base recipe are.

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August 14, 2018

Double Chocolate Zucchini Bread

Chocolate zucchini bread that is rich, moist, and perfectly sweet with the addition of chocolate chips for good measure.

Chocolate zucchini bread is one of those fun bread recipes that is pretty much dessert, but because we call it a bread it’s ok to serve it for breakfast alongside scrambled eggs. Dessert you can eat for breakfast? Sign. Me. Up. I love this chocolate zucchini bread recipe because it’s simple, easy, sweet, and chocolatey, thanks to the use of cocoa and chocolate chips! I like that this recipe uses brown sugar (it adds a nice depth of flavor and enhances the chocolate) and that you don’t have to do anything special with the zucchini before tossing it in (meaning you don’t need to try to remove any moisture). It’s a tried-and-true recipe that you’ll make over and over again!

This chocolate zucchini bread recipe is part of zucchini week!

I’m celebrating all things zucchini this week by posting a zucchini-centered recipe every day this week. Some are sweet, some are savory, and all of them are delicious with zucchini as the star. I love this time of year and I hope to help you fully utilize and enjoy the zucchini bounty that is all around! My ducks actually ate and trampled all of my zucchini plants just as they were starting to blossom (I replanted but I’m not sure if they’ll have time to grow before fall hits), so I was without zucchini of my own. One little post on Facebook asking friends and neighbors if they had extra and I had a counter full just a few hours later. Hooray! Ask and ye shall receive! Don’t live in a tiny tight-knit community? Hit up the farmer’s market. Zucchini are a dime a dozen this time of year.

Recipes that use grated zucchini are great for using over-grown zucchini.

I like to buy or pick nice small zucchinis for stuffing or making “zucchini boats”, but for every small zucchini there’s a monster zucchini out there too. You pick and pick and pick them and then you turn around and a few are the size of a small boat. Grated zucchini recipes, like chocolate zucchini bread, are great for using up some of the larger-than-life zucchini. Just slice them in half (stem to blossom end), scoop out the pith and seeds (the seeds get hard and woody when the zucchini get large), and then peel them. Then grate as normal.

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July 23, 2018

Pineapple Zucchini Muffins

Pineapple Zucchini Muffins are perfectly sweet and extra moist and fluffy thanks to the addition of crushed pineapple and grated zucchini.

We are leaving for Idaho this weekend for a wedding and to visit my sister and friends. Then at the end of the month we are taking the kids to Yosemite, Sequoia, and San Francisco. I LOVE to travel, and I’ve been looking forward to these trips for a long time.

When you start to dabble in a hobby farm, leaving on vacation, even a short one, takes on a whole new level of planning. Will the chickens, ducks, and bunny need anything? Who can check on them? And then there is the garden which is now massive and producing so much food. I know when we get back we are going to have some zucchini the size of the Ark, so I’m planning on making these zucchini pineapple muffins again soon.

I love using small zucchini that are 6 to 8 inches long for things like my favorite garden veggie side dish and for fresh corn and zucchini succotash. You don’t have to peel them or take out the seeds; they are perfect for things like these dishes. But every now and again that zucchini gets a little crazy and before you know it, it’s gigantic and boat-like. Those monster squash are the perfect kind to use in a recipe like this. Just peel the outside, remove the seeds, and grate away.

These muffins are awesome! The pineapple adds a lot of moisture and sweetness and they have just the right amount of spice. They make an easy snack or a delicious side to scrambled eggs at breakfast. I use whole wheat flour when I make these all of the time, so feel free to switch out that white flour if you like because it works great with this recipe.

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