Thanks so much to Jessica of Live the Fancy Life for guest blogging today!  She is sharing a delicious and healthy veggie tater tot hot dish that is a favorite at her house.  I can’t wait to give this a try!

Be sure to check out Jessica’s fabulous blog for party tips, home decor and momma stuff (she has the cutest little toddler named Bodhi).
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Hello Eat Drink Pretty readers! I’m so happy to be here today.

Like nearly everyone I know, I am determined to have a healthier 2013. My husband and I are vegetarian (not vegan) and we’re always looking for delicious recipes without meat that are loaded with the healthy stuff.
With a semi-picky toddler on our hands, I’ve learned a few tricks for getting lots of veggies in his diet and one of my favorite go-to meals is a super vegetable filled tater-tot hotdish (or casserole if you aren’t a Minnesotan). A healthy take on this traditional casserole still gives you that warm fuzzy feeling inside. You know the feeling? It’s the same one you get when you eat chicken noodle soup when you are sick or you eat any recipe that your mom made for you to make you feel better as a child.
I love hearty comfort foodvand this is a go-to meal for us in the winter.
If you are a carnivore who prefers meat in every meal, you can simply add hamburger or ground turkey, but keep the veggies for a healthy punch.


Super veggie-filled tater tot hotdish with flax
Ingredients:
2 cups kale-chopped as small as you need them to be
1/2 bag of a frozen peas
1 head of organic cauliflower or 1 bag of frozen
1 head of broccoli or 1 bag of frozen
2 cans of cream of mushroom or a 32 oz box of any creamy soup. We used creamy corn and roasted pepper soup this time.
1/4 cup ground flaxseed or flax meal
Tater tots (or try sweet potato tater tots for added nutrition)
3/4 cup low-fat shredded cheese of your choice
Sea salt
Pepper
Cumin
Garlic powder
Other ingredients to consider adding or substituting:
Spinach
Mushrooms
Roasted carrots
Sweet potato tater tots
White beans
Crumbled tofu
Directions:
1. Microwave the peas for 3 minutes on 70% power
2. Pulse cauliflower and broccoli in a food processor until you reach your desired consistency. I was trying to be sneaky for the little guy this time, so went VERY fine.
3. Roast the cauliflower and broccoli at 400 degrees for a five minutes with a drizzle of olive oil. I do these things while I’m chopping other vegetables to save time.
4. Layer ingredients in a glass casserole dish.
5.  After the third vegetable layer, pour 1/4 of your soup throughout.
6.  Then sprinkle your flax seed across the entire casserole.
7.  Add sea salt, pepper, cumin and garlic powder to taste-we like things a bit more flavorful so tend to add a lot.
8.  Layer the rest of your vegetables.
9.  Sprinkle 1/2 cup of shredded cheese across vegetables
10.  Create a layer of tater tots. I make them touch, but since this is the unhealthy part of the recipe, you could use less. 
11.  Pour the remainder of your soup across the entire casserole.
12.  Sprinkle the rest of your cheese across the top.
13.  Bake at 375 for 40 minutes or until the top becomes golden and crispy and the soup is bubbling up.
14.  Enjoy!
I love any dish that needs to bake for 30 minutes or more because it gives me time to clean up, set the table and play with my sweet little guy before dinner. Plus it makes the house smell amazing! What is your favorite comfort food?

6 comments


I am excited to welcome Chris from Postcards and Pretties as a guest blogger today!  Postcards and Pretties is dedicated to providing daily wedding inspiration and the inspiration boards are not to miss!  They are usually seasonally-inspired and always gorgeous.

As told by Chris:
Hi… I’m Chris from Postcards and Pretties and I’m so excited to be a guest on Eat Drink Pretty.
You are probably looking at the board and think..what? Why are there baby details sprinkled in? Well, I wanted to challenge myself and create my first baby shower inspiration board. Who says they are just for weddings?
I envisioned a soft Parisian Market theme in a delicate color palette.  No outdoor market is complete without a scale, fresh flowers and adorable trinkets. Hang vintage house numbers with a ribbon to mark your tables and create charming centerpieces with distressed dresser drawers filled with fragrant blooms. 
And, you can’t forget the classic French treats like buttery madeleines and decadent macarons for the dessert buffet. Not a fan of dessert buffets..no problem, package up those yummy treats in a basket lined with a pretty handkerchief and wrap with twine for a delicious guest favor. 
{colors} lilac, mint, blush, cream
{photos} vintage drawer centerpiece {pretty petals} dessert buffet {instyle weddings} carriage {kiss the groom} parisian books {petite michelle louise} flower bundles {this is glamorous} felt baby shoes {martha stewart} table number {brides} madeleine cake {martha stewart weddings} macarons {unknown} vintage scale {madame cupcake}
Thanks so much for these stunning ideas, Chris!  Now I just need a girlfriend to get pregnant with a baby girl so I can execute this exact shower!  These details would also be perfect for a little girl’s birthday or a bridal shower.  

20 comments

I am thrilled to welcome Annie of Marry You Me as a guest blogger today on Eat Drink Pretty.  She is stopping by to share some great ideas on how to throw a lovely bridal shower on a budget using doilies.

As told by Annie:

Hello Eat Drink Pretty readers! I’m Annie of Marry You Me, and I am so excited to be here today sharing some ideas for entertaining with you all. When Jenna asked me to do a guest post I immediately thought of sharing budget ideas for a bridal shower. You may have been in this position – you’re hosting a shower for a family member or friend, and you want it to be beautiful and special without breaking the bank. I wanted to show some simple ways to decorate for a bridal shower using paper doilies and ribbon as the main decor elements. (These ideas could also work great for a baby shower, but I’m all about the weddings!)

An ivory buttercream cake would be the main centerpiece for my tea buffet, and to dress it up I cut doilies at different heights and worked carefully pressing them into the buttercream.

Then I finished it off with double folded white satin ribbon wrapped around the bottom of each layer. I secured the ribbon with a straight pin in the back of the cake.

{Photo credit: Martha Stewart Weddings}

I hung two Martha Stewart Celebrate heart doily garlands from Michael’s as the backdrop for my buffet, but you could also make your own using doilies and string.

Doilies wrapped around napkins and tied with ribbons make a sweet dressed up napkin ring.

For a menu, I wrote on a doily and attached it to cut colored cardstock, then popped it in a frame I already had.

Honey lace cookies made a sweet cookie to serve with tea, plus their lacy texture is doily-like.

Two bunches of white and pink carnations served as more than enough flowers! I made over 6 arrangements with leftover stems for under $17. Hope you liked my ideas of some quick, easy ways to dress up a buffet table for a bridal shower!

Here are some more bridal shower tea ideas using doilies and a few great recipes that I love for a tea!

Thanks so much to Annie of Marry You Me for sharing these great ideas!  Be sure to head over to her blog for endless wedding inspiration (my favorite posts of Annie’s are her inspiration boards, she is the genius/muse behind the inspiration board used in the Candy Shoot inspiration to reality feature on Style Me Pretty.)

We have a winner of the Sweet Treats Party boutique $50 gift certificate giveaway!  Thanks so much for all the comments/entries, I was thrilled with all the participation!

The winner is comment number 12:

Mayra said:

“My favorite is the Pretty Peacock Baking Molds, they are gorgeous! I can imagine those at a party!”

Congrats, Mayra!

13 comments


Today’s guest post is part 6 in the series “Rani in the Kitchen”, written by my friend Amy. Click here for parts 1-5.
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I love today’s recipe, Potato Poha. This is second part of my last post, which was a breakfast post. This recipe is great because it is SUPER simple and quick. You can eat this recipe anytime during the day: breakfast, lunch, dinner, or even as a snack! I make this recipe often instead of basmati rice, or as I did last week, to go nicely as a type of Indian hash brown recipe with curried scrambled eggs!

So lets start with the basics. Poha is a flattened rice that is eaten in many parts of India. You can read about it here.

Poha is often used as a snack-type food, but can also be a nice change from plain basmati rice. I often make the recipe below with peanuts instead of potatoes as a mid-afternoon snack for Jay and I.

One small catch to this recipe: I’m fairly certain poha is only available at Indian supermarkets. So in order to make this, you’ll almost certainly have to venture out and get some. But hey, what’s cooking without a little culinary adventure? So Google an Indian grocery store near you! I usually buy the Swad Thick Poha. I know others that buy the Thin Poha, but I really like this kind the best:

After you get your Poha, you should hvae the rest of the ingrediants handy. The recipe takes about 20 minutes to make.

Aloo Poha (Potato Poha)

Ingredients

1 large russet potato
2-3 handfuls of thick poha
11/2 Tablespoon of Turmeric
1 Tablespoon of black or brown mustard seeks
1 medium onion
1-2 green chilies or 1 teaspoon for red chili powder
1 inch grated ginger (or 1 1/2 tablespoon ginger paste)
1 teaspoon lemon juice
2-3 Tablespoons vegetable or canola oil
Handful of cilantro
Salt to taste

Preparation

1. Peel the potato, cut into bite size cubes, and boil until you can put a fork through it, but not mushy (6-8 minutes). Drain the water.
2. While the potato is boiling, put two to three handfuls of poha in a colander. Rinse the poha well, drain, and sprinkle with turmeric and salt and set aside.
3. Thinly slice and chop your onion
4. Thinly slice and chop your chiles
5. Heat oil on medium high heat in a non-stick pan. (I’ve found this recipe always cooks better in a non-stick pan)
6. Once the oil is hot, add the mustard seeds. They should quickly start to pop, then add the onion, and chiles. Saute for 1-2 minutes.
7. Add the potatoes and ginger (and chile powder if you did not use chiles above). Saute until the potatoes start to fry and brown.
8. Add your damp poha mixture into the pan and sautee for 1-2 minutes.
9. When the poha is well coated with the sides and starts to dry out, turn off pan.
10. Sprinkle lemon juice, salt, and freshly chopped cilantro into the mixture.

Feel free to add peas or peanuts into this mixture as well. Poha is sort of like fried rice, you can make it a million different ways!

2 comments


Today’s guest post is part 5 in the series “Rani in the Kitchen”, written by my friend Amy. Click here for parts 1-4.
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I love today’s recipe because it is healthy, easy, and super delish! Plus, it is a wonderful weekend breakfast recipe – and my fiance absolutely loves it! The recipe is Egg Bhurjee (or curried scrambled eggs). Those that have been following my recipes know that Indian cooking is all about the spices – and this recipe is no exception. What makes this dish so healthy is that it is flavored with fresh veggies and spices – so you an avoid much of fat in cheesy/meat scrambled egg combos! It actually cooks pretty fast in the morning, which is wonderful if you want to sleep in and have a quick and easy breakfast. Of course you can eat this recipe for dinner too – Indian food tastes good all the time!

Egg Bhurjee (Curried Scrambled Eggs)
Serves 2

Ingredients

5 medium eggs
2 tablespoon half and half or milk
1/2 large white or yellow onion
1-2 small green thai/indian chiles (optional)*
2-3 medium tomatoes, chopped
1 inch grated ginger (or 1 heaping tablespoon ginger paste)
1/2 cup frozen peas
1 tablespoon turmeric
2 tablespoon Garam Masala
1 tablespoon Coriander
1 teaspoon salt (more or less to taste)
1 tablespoon fresh chopped cilantro
3 tablespoons vegetable oil or butter

Preparation

1. Break open the eggs into a bowl. Add the half and half or milk. Whisk the egg/milk mixture together and set aside

2. Add the frozen peas to hot water and allow them to soak for a few minutes

3. Put the oil in a large skillet and heat on medium high heat

4. Chop the onion and add to the hot oil. Saute for a 1-2 minutes.

5. While the onion is sauteing, chop the green chiles and add to the onion/oil mixture

6. After the onion starts to turn yellow, add the grated ginger or ginger paste

7. Immediately drain the water off your peas and add the peas to the fry pan. Reduce heat to medium and fry for 1-2 minutes.

8. Now add in the spices: turmeric, garam malasa, and coriander. Saute for 1 minute.

9. Add in the chopped tomatoes and cook until tomatoes are mushy and fall apart 4-5 minutes (you can turn the heat back up a bit if you want to).

10. After the tomatoes are soft and the spices are fragrant, add in the egg mixture. Saute and stir the scrambled eggs for 3-5 minutes.

11. Garnish with cilantro

*If you don’t have chiles but you want the eggs a bit spicy substitute red chili powder or paprika.

It’s a wonderful, quick/easy breakfast. I usually serve this with Potato Poha (picture above, on the right side of the dish), which I will write about in my next post!

2 comments