Tag Archives: Vegetarian

Faux Buffalo Wings

19 Mar

Vegan Buffalo Wings Title Picture.jpg

I have a serious infatuation with Buffalo Wing… The hotter the better, and keep them and the beer coming… Sooooo along come Lents again… I’m not having any meat or dairy… So really Pizza and Buffalo Wings are on my mind all day everyday. As you’re reading this, I’m somewhere daydreaming about what pizza I’m eating on Easter 🙂 I’m not into the Soy/Faux Cheese thing so I’m not going to worry about pizza, but I did find via interest and blog reading that cauliflower is a good buffalo wing alternative. Many of them used greek yogurt or almond milk… Again I’m not into the replacement dairy thing, I’d rather just not have it. So I made them yesterday, and then again today… I’m obsessed, and my meat loving husband is actually requesting them now 🙂 Win, Win… So my loyal followers… Here you go!

INGREDIENTS

  • 1 Head of Cauliflower
  • 1/4 Cup Extra Virgin Olive Oil
  • 1 TBSP Kosher Salt
  • 1 TBSP Coarsely Ground Black Pepper
  • 5 Cloves of Coarsely Chopped Garlic
  • 1/2 Cup Flour ( You can use a Gluten Free Flour)
  • 3/4 Cup Frank’s Red Hot Sauce

DIRECTIONS

Pre heat your oven to 450 degrees. Cut your Cauliflower into florets and put into a mixing bowl. Add the Extra Virgin Olive Oil, Kosher Salt, Coarsely Ground Black Pepper and Coarsely Chopped Garlic (DO NOT USE Minced Garlic in a Jar, it’s gross). Mix until all pieces are covered, then add in the flour and mix well.

Step One Buffalo Wings.jpg

Then lay them onto a baking pan. I suggest everyone gets a Silpat Mat for all their cooking and baking needs, it makes clean up easy and you don’t need to use any chemical based products to prevent sticking. Bake for 20-25 Minutes. I like to flip them half way through cooking.

Step 2 Buffalo Wings.jpg

Remove from the oven and add your Frank’s Red Hot Sauce, or other Hot Sauce (if you don’t like the best :)). Put back into the oven for 5 Minutes. Then, serve.

Step 3 Buffalo Wings.jpg

I’m personally not a wing dunker, so giving up dairy, I didn’t need a replacement Blue Cheese or Ranch Dressing. But I know that there are many Vegan options for dressings, I just can’t recommend one since I don’t like the dairy or dairy free options. If you are a meat eater and would like to try my original post for Buffalo Wings here is the recipe to try…

Baked Buffalo Wings Recipe

If there are any other Vegan recipes you’d like me to try, send me an email mrstrainingblog@gmail.com

Until then… Keep Training my friends,

GMW

Happy St. Potato Cakes

16 Mar

Potato Pancakes

Hi Everyone! I’m sorry I’m so behind on posting right now… I’m replying to your emails as fast as I can… My lent this year is all animal by products… So vegan eating. I’m not big on the replacement options for meat or dairy products. Let me know if you have some suggestions, I’d love to try them! Click on the link below for my post last year with yummy Colcannon Potato Cakes 🙂

Colcannon Potato Cakes.

Happy St. Patrick’s Day

XO- G

Confetti Chocolate Chip Cake Cookies

16 Jan

Happy 2014 Everyone… Sorry I’m a tad behind. Oops!

Confetti Cookie Tray

I made these cookies tonight for my husband’s 4th grade class tomorrow. They turned out too cute and too yummy not to share with you all. And… Very Easy!

INGREDIENTS

  • 2 Cups Cake Flour
  • 2/3 Cup All Purpose Flour
  • 3/4 tsp Baking Soda
  • 1/4 tsp Kosher Salt
  • 1 Cup (2 Sticks) Unsalted Butter (Room Temperature)
  • 1 Cup Sugar
  • 1 Large Egg
  • 3 tsp Vanilla Extract
  • 1/2 Cup Rainbow Jimmie Sprinkles
  • 1/3 Cup Mini Chocolate Chips

DIRECTIONS

Pre-Heat oven to 375 Degrees. Line your baking sheets with a Silpat Mat or parchment paper.

In a Medium bowl add Cake Flour, All Purpose Flour, Baking Soda and Kosher Salt.

In the bowl of your electric mixer, preferably Kitchen Aid 🙂 and your paddle attachment… Beat Butter and Sugar until combined. Beat in Vanilla Extract and Egg until combined. Gradually add Flour Mixture at low speed, only beating until its mixed.

Gently fold in the Sprinkles and Chocolate Chips.

Using your favorite size cookie scoop drop batter to your prepared baking sheets. Place in oven and bake for 10-12 minutes, or until edges are golden brown and center is still moist.

Cool on a wire rack.

Hope you all Enjoy making these for your little or big ones 🙂

Have a Great Weekend!!!

-Mrs. Training

Cheesy Lasagna Cupcakes

21 Mar

It’s the first week of Spring and in Northern California its been 80 Degrees and gorgeous outside as we’ll as freezing and raining… So I wasn’t sure which way to go for Meatless Fridays. I made my Vegan Chili yesterday & we’ve been eating that to stay full and warm 🙂 But now it looks like its going to be nice out….? I’m not sure what the weather is doing but I’m ready for a bit of a guilty pleasure… 🙂 Portion control has been my biggest savor in my indulging while on my beach bride diet I mean lifestyle change 🙂 Also, trying I’m to make more “Skinny” Italian dishes so I don’t feel the need to cheat on my new “lifestyle”. I made the Mac & Cheese Cupcakes for Super Bowl which were such a HUGE hit… They still get daily hits on the Blog 🙂 So next Italian favorite in a perfectly portioned cupcake… Lasagna! This is kid friendly, easy, CHEAP and Delish! Also because of the size, these would be great appetizers for a party or Pot Luck. You could easily turn these into a carnivore delight. Add cooked Italian Sausage instead of Mushrooms & Zucchini. Lets get started…

Lasagna Cupcake Recipe

  • 24 Won Ton Wrappers
  • 1 Cup Fast & Easy Marinara Sauce Recipe (You may use a jar, IF you must)
  • 12 Slices of Zucchini
  • 1/2 Cup LIGHT Alfredo Sauce or Pesto Sauce
  • 6 Thinly Slicked Mushrooms
  • 1 Cup Italian Cheese Mixture (Or Mozzarella)
  • 1/4 Cup Parmesan-Romano Grated Cheese
  • Dried Oregano

INSTRUCTIONS

PRE HEAT Oven to 375 Degrees.

These are the Won Ton Wraps I found at Safeway (On sale for $2.00)

Won Ton Wraps

Slice your Mushrooms VERY thin and sauté over Medium heat with some Extra Virgin Olive Oil for a couple of minutes.

Mushrooms

Slice your Zucchini thin, but not paper thin… Like, 1/8″ thickness.

Zucchini

Using your MISTO (Because you ALL better have one by now) spray your Cupcake pan with Extra Virgin Olive Oil.

Won Ton Wrapper One

You will need 2 Won Ton Wraps per cupcake.

Won Ton Wrapper 2

Add 1 1/2 TBSP of Marinara to the bottom of each wrappers, then place a Zucchini slice on top.

Lasagna Cupcakes Steps 1-2

Then, add 1 TBSP of Alfredo or Pesto Sauce on the Zucchini. Top your Sauce of choice with Sautéed Mushrooms (Or Meat for those who wish).

Lasagna Cupcakes Steps 3-4

Top Mushrooms with a “Healthy” Pinch (One of my favorite measurements) of Italian Cheese Blend. Then, top your Cheese with a TBSP of your Marinara, Alfredo or Pesto Sauce (Whichever you prefer most).

Lasagna Cupcakes Steps 5-6

Top Sauce of choice with Parmesan-Romano Blend and Dried Oregano.

Lasagna Cupcakes Steps 7-8

Place a piece of Aluminum Foil on top of this, don’t tighten and secure around the edges, just lightly set on top. Place on the center rack of your Pre-Heated oven for 15 Minutes. Then, remove foil and continue to bake for 5 Minutes.

Lasagna Cupcakes Baked

This is the rough part, because now they’ve filled your house with a yummy smell. But, you need to let them cool for about 10-15 Minutes… 😦

Lasagna Cupcakes Plated

This is what the wonderful goodness looks like inside…

Lasagna Cupcakes Inside

So easy, so quick and lets you get some DELISH in without all the guilt. I make a big green salad or steam a bunch of veggies as my main dish and enjoy one or two of these. Makes you feel naughty, but you still fit in your Skinny Jeans 🙂

We’ve only got one more Meatless Friday after this. It’s Good Friday and I know many of you will be hosting Easter at your house, so you don’t want to spend a lot of time or have a mess Friday night… I’ll have a great recipe for that. Don’t you worry!

Here are the other Meatless Friday Recipes for you to try if you need other options:

Colcannon Potato Cakes Recipe

Better Than Carmela’s Baked Ziti Recipe 

Meatless & Tasty Lettuce Wraps Recipe

Easy Thai Yellow Curry Recipe

Mushroom Risotto Recipe

ENJOY MY TRAINEES!!!

Major shout out to CANADA!!! Canadian’s you were all showing Mrs. Training the most love & traffic this last week. Even more than the USA! I apologize for talking about our good weather this week!  🙂 And to EVERYONE who stopped by, Thank you and I hope you enjoyed!

Happy Spring!

-GMP

Colcannon Potato Cakes

15 Mar

Top O’ Tha Mornin’ To Ya!

I’m a BIG St. Patrick’s Day fan… I lived in Chicago for two years and my holiday spirit and liver were trained to perfection. I’m not even sure that Ireland does St. Patty’s like Chicago does… The River is dyed GREEN! People fly from all over the world to be in Chicago for St. Patty’s… That is no exaggeration… Bars OPEN at 6 AM that morning before the Parades start and don’t close until 4 AM the next day… The first time I did it, I felt like I should’ve gotten a T-Shirt at the very least. You get one after a Marathon, why not one for you AND your liver surviving 22 Hours of Green Beer?! This is a picture of the 1st year. This is at 10 AM…

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I can’t quite pull the 22 Hour celebration anymore…(God only knows how much I wish I could :() But I can celebrate in a whole new way… Mixing in some Irish Specialties. Since traditional Irish food is usually “Meat & Potatoes” I have to get a little creative since I don’t eat corned beef or fish and chips… I thought this would tie in perfectly with my Meatless Fridays during Lent. Which makes me wonder, since Ireland has so many Catholics, what do they eat on their Meatless Fridays??? Hmmmm… Well, maybe they will start making this dish, because it is SOOOOOO GOOD! I love carbs, we all know this by now, it’s a simple question. But what about fried potatoes?! YES PLEASE!!!! Latkes, Potato Pancakes, Fries, Tots, Oh My! So why not Colcannon Potato Pancakes? 🙂 First I will show you how to make just the Colcannon if you’d like to skip the breading and frying part 🙂

COLCANNON POTATOES RECIPE

INGREDIENTS

  • 3 LBS Small Golden Potatoes (I leave the skins on you don’t have too)
  • 2 TBSP Kosher Salt
  • 1 1/4 Sticks Unsalted Butter
  • 1 1/4 Cup Milk (You can use anything from NON Fat to Whipping Cream)
  • 6 Cups Coarsely Chopped Cabbage
  • 1 Cup Thinly Sliced Green Onion
  • 1 TBSP Kosher Salt
  • Freshly Cracked Pepper

INSTRUCTIONS

Clean potatoes, remove the skin if you prefer too. If you use small Gold potatoes there is no need, the skins are so thin that once they’re boiled the skin is as soft as the potato itself. In a Large pot place all potatoes at the bottom and fill with cold water so that the potatoes are covered with water 2 inches above them.  Add 2 TBSP of Salt to the water for boiling. Bring to a boil and let potatoes boil for 15-20 Minutes (Until you can stick a fork into the center). Pour water and potatoes into a strainer. Let them stay there until later.

Colcannon Steps 1-2

In the same Pot, over Medium-High heat add butter and let it completely melt before you add in the Cabbage.

Colcannon Steps 3-4

Stir Cabbage into melted butter, let it cook for 5 Minutes. Then, add Green Onion and cook for another minute.

Colcannon Steps 5-6

Pour in your Milk, then your cooked Potatoes. Using a butter knife begin to mash the Potatoes.

Colcannon Steps 7-8

Continue to mash by hand or with your electric mixer (the Kitchen Aid is my personal favorite). Then, serve as a side to any meal of choice with a dollop of Butter (if you’re not worried about the calories 🙂 LUCKY!)

Colcannon Steps 9-10

COLCANNON POTATO CAKE OR PANCAKES RECIPE (This made 8 Cakes)

INGREDIENTS

  • Vegetable Oil for frying
  • 2 Cups Colcannon Potatoes
  • 1/4 Cup All Purpose Flour
  • 1 Egg
  • 1/4 Cup Breadcrumbs & Extra for Outsides
  • Freshly Cracked Pepper
  • Kosher Salt

INSTRUCTIONS

In a Medium bowl add Colcannon, Egg, Flour and 1/4 Cup of Breadcrumbs. Mix throughly, add Cracked Pepper to your taste.

Colcannon Steps 11-12

Using your hands, form the mixture into a 1/4 Inch thick patty and dip into your additional Breadcrumbs.

In a Medium or Large Skillet over Medium heat, add Vegetable Oil. Cook your Cakes for 3-5 Minutes on each side (Time depends on your stove & personal preference to crispiness). Lightly sprinkle with Kosher Salt.

Colcannon Steps 13-14

Then, remember this is a St. Patty’s Vegetarian meal, so add a nice big Green Salad, Artichoke, Asparagus or other GREEN Vegetable to help even out the nutrition of this dinner. And here you go…

Colcannon Finale

Here is a sneak peak inside…

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Soooo delish! So now you can still enjoy your Green Beers, but now you have something to help soak up those Irish Car Bombs and also help nurse your hangover 🙂 I will be making some Guinness Brownies tomorrow and posting the recipe. If you need more Meatless Friday recipes please try my past weeks Posts:

Mushroom Risotto Feast

Easy Thai Yellow Vegetable Curry

Meatless & Tasty Lettuce Wraps

Fast & Easy Marinara Sauce

Better Than Carmela’s Baked Ziti

Remember to head over to Target, Michael’s, Dollar Tree, 99 Cent Store, Walmart and other discount stores for your VERY Cheap St. Patrick’s Day T-Shirts, Green Wigs, Socks, Hats, Decorations & More!

Thank you for stopping by Mrs. Training!
XO

-GMP

Better Than Carmela’s Baked Ziti

7 Mar

If any of you were Soprano’s fans… You know all about Carmela’s Baked Ziti. Legendary. I can’t hear ‘Ziti’ without thinking of Carmela. No matter how great of a cook you are, there’s always one dish that you make better than anyone else in your family or group of friends. The dish that everyone always asks you to bring, or recipe everyone asks for. Depending on if you’re Italian or not will depend on if you actually give it out. Most Italian women only give these recipes up on their death bed, some never do. This was Carmela’s dish… Baked Ziti is many East Coast Italian women’s “dish”. If you’re celebrating something you make it, when someone dies you make it. Traditionally baked ziti has Italian Sausage cut up in it and also uses a meat sauce, but, not only do I not eat the Swine, it’s Meatless Fridays during Lent. So I added some vegetables to not only add a “Meat Like” texture, but also adds secret nutrition for your family. For all of you that are making this for meat eaters, I challenge you to not tell them it’s vegetarian and see if they notice. The other problem with ziti or baked pasta dishes in general is the carb/fat content. So I’ve made this one lean and mean. You can also very easily make this Gluten Free or Vegan. Don’t be shocked if you can’t find actual Ziti at the store, it’s not easy to come across. Use Mostaccioli or Rigatoni, or ANY OTHER Medium Sized Pasta of your Choice.

*Gluten Free- Use Rice Pasta and Tempura Breading instead of Bread Crumbs (make sure they are Gluten Free, not all Tempura is)

*Vegan- Use Soy Cheese

BAKED ZITI RECIPE

  • 16 Oz Box Ziti, Mostaccioli or Rigatoni Pasta
  • 1 TBSP Extra Virgin Olive Oil
  • 1 Zucchini Corsely Chopped
  • 1 Yellow Squash Coarsely  Chopped
  • 1 Large Red Bell Pepper Coarsely Chopped
  • 6 Large White Mushrooms Coarsely Chopped
  • 2 TBSP Minced FRESH Garlic
  • Marinara Sauce (This Recipe costs less than $5, if you MUST, get a Jar of your fav Sauce)
  • 1/3 Cup Pesto Sauce (Homemade or Store Bought)
  • 8 Oz Italian Blend Cheese Shredded
  • 1/2 Cup Bread Crumbs or Tempura Crumbs
  • Low-Fat Mozzarella Shredded
  • Fresh Chopped Basil
  • Parmeasan-Reggiano (To top with after if you like)

INSTRUCTIONS

Preheat Oven to 375 Degrees. In a Large Pot cook your Pasta of choice mine is Barilla Mostaccioli (for Baked dishes) al dente. Drain and set aside.

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In a Large Skillet over Medium heat, add Extra Virgin Olive Oil, Zucchini, Yellow Squash, Red Bell Pepper and Garlic. Cook for 5 Minutes then add Mushrooms, cook until all vegetables are sautéed.

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Now, back in your Large Sauce Pot, add your Easy Marinara Sauce and Pesto Sauce.

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These are the Cheeses I used. Add Italian Five Cheese Blend now…

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Stir continuously until Cheese melts. Stir in Sautéed Vegetable & Cooked Pasta.

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Stir well so that the saucy/cheesy goodness gets all over inside and out of the pasta. Add 1 handful of Basil.

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Using a “Casserole” (I hate that word, still not sure why) dish or any other Baking Dish… Spray with your Misto. Then, add the mixture to your pan. Sprinkle with a handful of Mozzarella.

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Next add Breadcrumbs or Panko Crumbs. Put into your Preheated oven for 30 Minutes.

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Then, you get this yummy-ness.

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Let cool for 30 Minutes (Or as Long as you possibly can :)) Top with Basil Parmesan Cheese and Crushed Red Chilies if you’d like to kick it up a notch!

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GARLIC BREAD

Well, my name is Gina, and I’m a CARB-AHOLIC. It’s not even close to being okay how deep I am into this addiction. Hence why I’m taking a break for Lent. But, prior to that one big change I made 9n the past year is never buying bread for the house. If it’s not there you don’t eat it. Going out to dinner is a different story. So on “Big Dinner” nights as my soon to be likes to call them, I just buy a single roll in the Bulk Bread bins at the grocery store(Usually about 50 Cents). Cut it length wise, butter each side and add freshly chopped Garlic. Then toast for a couple minutes. Now, you won’t go overboard on the bread and you still get to enjoy it. I paired with Balsamic Fig Vinegar.

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I would definitely pair this with more vegetables like a Salad or you can pair with fruit like me. Grapes to be exact… We picked up this AHHMAZZING Ravens Wood 2010 Bedrock Zinfandel on our most recent Sonoma trip. Its from their vineyard that was planted in 1885… Hello FLAVOR TOWN! It isn’t a bargain wine, but it is worth every penny.

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If you need more Meatless Friday Recipes Click Below…

Mushroom Risotto Feast

Easy Thai Yellow Vegetable Curry

Meatless & Tasty Lettuce Wraps

TGIF Pizza Night

A BIG Thank You to all my followers… It makes this Blog so much more fun to do… Especially with all of the International Traffic I’ve been getting (Then I know it’s not just my friends and local stockers)… SHOUT OUT to Canada, Netherlands, Thailand, Indonesia, France, Spain, Italy (Probably Family, CIAO), United Kingdom, Ghana, Israel, Brazil, Australia and the Philippines. LOVE TO YOU ALL!

Go Train Away!

-GMP

Meatless & Tasty Lettuce Wraps

28 Feb

Meatless Fridays continue with lettuce wraps! If you haven’t seen the last 2 weeks recipes click on these links for the Mushroom Risotto Feast and Thai Yellow Vegetable Curry. YUM & YUM! Ever since my first trip to P.F. Chang’s (a million years ago) I’ve been lettuce wrap obsessed. They are famous for their Chicken Lettuce Wraps and customized dipping sauces (Also, right now, still have deals for Chinese New Year). Since giving up breads, pastas, flour, etc for Lent (NEVER again) I’ve had to get really creative with my dinners. I’m trying to balance the Wedding Diet with my love for food and flavor. Lettuce wraps have no breads and these ones will have no meat. These can be made as an appetizer or entrée. Mushrooms naturally have the most “meat-like texture” for a vegetable, so they are a great alternative. The mushroom mixture saves great so make extra and use as an easy grab-and-go lunch for a couple of days.

INGREDIENTS

  • Rice Noodles (I made the entire 6 Oz. Bag, you don’t need half of that if just making wraps)
  • 2 TBSP Sesame Seed Oil
  • 1/2 Cup Diced Yellow Onion
  • 4 Cloves Minced Garlic
  • 2 TBSP Rice Vinegar
  • 8 Oz Portobello Mushrooms
  • 16 Oz White Mushrooms
  • 1 tsp Cracked Pepper
  • 1 tsp Kosher Salt
  • 1/3 Cup Finely Chopped Ginger
  • 8 Oz Can Bamboo Shoots Chopped Coarsely
  • 5 Oz Water Chestnuts Chopped Coarsely
  • 1 Cup Chopped Green Onions (Plus more for Garnishing if you like)
  • Lettuce of your choice
  • Toasted Sesame Seeds (Garnish if you like)

The rice noodles are cheap and easy to cook with. This 6 ounce bag cost $0.99… DEAL! Even better that they’re so easy to make. They will take on a flavor you addd. For the G-Frees out there’s, use these noodles as a pasta substitute as well! 🙂

Any Rice Noodles will do (I went for the cheapest I could find). In a bowl filled with water add your Noodles and let sit for 20 Minutes.

Rice Noodles Steps 1-2

Drain Noodles. In a Medium Pot, add Noodles to boiling water. Boil Noodles for 15 Minutes. Drain and set aside.

Rice Noodles Steps 3-4

In a Medium sized pot, over Medium heat add Sesame Oil, Onion and Garlic.

Onion and Garlic

Stir until Onion is translucent, about 7 Minutes.

Sautéed Onion

Add Portobello and White Mushrooms. Mix well and add Rice Vinegar, Cracked Pepper and Kosher Salt. Stir over Medium Heat for 10-15 Minutes.

Raw Mushrooms

While that cooks… In a small bowl, Mix Ginger, Bamboo Shoots and Water Chestnuts.

Ginger Bamboo Water Chestnuts

Stir Mixture into the Pot after the Mushrooms have Sautéed.


If you’d like a little extra spice add a few of these Dried Chilies (most grocery stores will carry them).

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Reduce Heat to low and cook for 10 Minutes, stirring occasionally. Turn off heat and stir in Green Onions.

Finished Mushrooms
Take your lettuce, clean and cut off the stem. Separate leaves and put on a plate to serve

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Take one Leaf at a time and put in Rice Noodles.

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Add Mushroom Mix, top with Sesame Seeds and Green Onion to your preference.

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Then add whatever Sauces you prefer. These are some of my favorite… House of Tsang Peanut Sauce, Sambal Oelek Chili Paste, Kikkoman Soy Sauce (Low Sodium), Sriracha (Rooster Sauce) or ANY OTHER SAUCE! Spicy Mustard is great too!

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Then, ENJOY!!!

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Thank you for stopping by Mrs. Training! Have a great weekend & let me know of any Meatless recipes you’d like me to try or Post!

TGIF!!!

-GMP

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