VEGETARIAN FRIENDLY
most of the time
Saturday, July 9, 2011
Pita Pizzas
I could honestly eat this everyday, for every meal. Well, that and the sweet potato dish!
What ya need:
6 whole wheat pitas
1 jar sun dried tomato pesto (or make your own)
1 tbs. garlic
3 roma tomatoes, choppeda big handful of fresh spinach
feta cheese
Pretty simple: put the pesto on the pitas, and top with garlic, tomatoes, spinach and feta. Pop in the oven at 35o degrees and cook for 10ish minutes. Eat all 6 in one sitting, if you're like me anyway.
Would be really good on a larger pizza too!
Wednesday, April 13, 2011
Broccoli Penne
- 1 cup vegetable Broth
- 1/2 teaspoon dried basil leaves, crushed
- 1/8 teaspoon ground black pepper
- 2 cloves garlic, minced
- 3 cups broccoli flowerets
- 4 1/2 cups hot cooked penne pasta
- 1 tablespoon lemon juice (I like fresh squeezed as opposed to the bottled stuff)
- 2 tablespoons grated Parmesan cheese
Asian Lettuce Wraps
2 tsp canola oil
4 cloves garlic, minced
1 tablespoon minced fresh ginger
4 veggie patties, ground up w/ food processor
3 ounces mushrooms, finely chopped (about 8 small mushrooms)
1/2 tsp kosher salt
1 8oz can sliced water chestnuts, drained, rinsed, and finely minced
1/2 C thinly sliced green onions
4 Tbs soy sauce
1 tsp sesame oil
1 lemon, zested and juiced (about 3-4 Tbs juice)
1/3 C roughly chopped cilantro
1 head bibb lettuce
Dipping/Drizzling Sauce
4 Tbs soy sauce
4 Tbs rice vinegar
3 Tbs water
2 tsp honey
1-2 tsp finely minced fresh ginger
Heat a very large skillet to medium-high heat on the stove top. When hot, add vegetable oil and then garlic and ginger. Saute for about 30 seconds, until fragrant, and then add ground veggie patties, chopped mushrooms, and kosher salt. Cook for about 5 minutes, stirring often, until chicken is cooked through. Add water chestnuts and green onions. Add soy sauce, sesame oil, the zest from the lemon and the lemon juice to taste. Remove from heat and stir in cilantro.
To prepare dipping sauce, combine all ingredients and whisk to combine.
Wednesday, March 23, 2011
Quinoa & Sweet Potato salad
I totally just copied and pasted the recipe from Just Cook Already. This is seriously the best dinner I've made in awhile. I doubled the recipe, but forgot to double the spinach. Definitely don't forget that!
- Put the quinoa, water, and garlic clove in a saucepan. Bring to a boil, then cover and simmer for 15 minutes.
- While the quinoa is doing its thing, dice up the onion and cut the sweet potato into small cubes (I like mine pretty small).
- Heat a saute pan over medium heat with a little olive oil (about 1 teaspoon). Put the diced sweet potatoes in, stirring every few minutes. Cover the sweet potatoes to trap a little steam and help tenderize them for a few minutes.
- When the sweet potatoes are about halfway tender (which should be about when your quinoa is halfway done cooking, assuming you chop quickly ;), put the onions in with the sweet potatoes. Cook all those together until they are tender, then throw the spinach on top, continuing cooking until wilted. Remove from heat.
- When your quinoa is finished cooking, fluff with a fork and smash up the garlic clove, spreading it throughout the quinoa. Combine the quinoa with the sweet potato/onion/spinach mix.
- Season with salt and pepper. (I like sea salt best).
- Sprinkle feta on top to your liking.
Monday, February 7, 2011
Roasted Sweet Potatoes
Got this off of Kalyn's Kitchen, so if you want the "real" recipe, go there. But, here's how I did it:
3 large sweet potatoes, cut into one inch cubes
1 large red onion, chopped
3 tbs EVOO
2 tsp. dried rosemary
ground pepper (to your liking)
kosher salt (to you liking)
Mix all of those things together in a ziplock bag, and mix it real good. Let it sit for a couple of hours to marinate. (<---thats where mines a tad different)
Heat over to 375. Pour the potatoes onto a foil lined jellyroll pan and bake for 45 min. When they come out sprinkle enough parmesan cheese to your liking. You could add more rosemary, but because I let it marinate it didn't really need it.
Thursday, February 3, 2011
whatever curry soup
- 3 or 4 medium potatoes, peeled roughly and chopped into chunks
- 1 medium onion, chunked
- 4 carrots, peeled and chopped into chunks
- 1 apple, peeled and chopped into....wait for it.....chunks
- Had I had sweet potato, I would have added a couple too
- Enough water in to cover the veggies, or us veggie/chicken stock instead (then omit the bullion).
- 3 or 4 bullion cubes (preferably veggie, or chicken)
- 4 tsp curry, I used the whitey mcwhitey generic brand at the grocery store, if you are awesome like Emma, you use real curry from a legitimate specialty food store.
- Salt and pepper, although I might wait to add this until the end to start taste-testing it to get it right.
Monday, February 22, 2010
Nasi Goreng (and no people were harmed in the finding of this recipe)
Rachel's Husband here.
I found this recipe on a website, and the recipe is a bit different than the one that I grew up on, but this one does look good too. Mine was
Cook 3 cups rice
Sautee 1 medium onion
brown 1lb pork
mix with as much ketjap manis as the rice with soak.
Eat with one, two or three eggs on top.
for the vegi-bites out there (me now being one) just switch out the pork from tofu or other veggies. and check out this one too. My great aunt went to my parents place a while back, and from what I heard, hers, being a bit more authentic as she still lives in Harlem, Netherlands, is more like this.
Happy eatings.
NASI GORENG (Indonesian fried rice)
The first bite might take your head off, but after that the warm glow of Sriracha, tempered by the sweetness of kecap manis, will be positively addicting. Just ask my friends Bob and Bev, who aren't super-spicy-food lovers; they taste-tested this recipe and couldn't stop eating it. Note: this recipe calls for cold cooked rice, which can be made up to a week ahead of time; or, buy steamed rice from a Chinese restaurant, and chill it. Serves 4-5 as a side dish; can be doubled.
2 Tbsp canola oil
10 large shrimp (21-25 size), peeled, deveined, sliced in half length-wise
1 garlic clove, minced
1-1/2 cups storebought cole slaw mix (or 1-1/4 cups shredded green cabbage plus 1/4 cup shredded carrot)
1 cup shredded cooked chicken (I used rotisserie chicken from the supermarket)
1 egg, lightly beaten
3 cups cooked long-grain or basmati rice, cold
2 Tbsp kecap manis
1/2 tsp sesame oil
1 Tbsp Sriracha (or less, to taste)
In a wok, heat the oil over high heat. Add the shrimp, garlic and cole slaw mix, and stir fry for 2 minutes. Add the chicken, and cook for an additional 2 minutes or until the shrimp are pink and curled. Push the mixture to one side, and pour in the beaten egg. Let cook 1 minute or until just set. Add the rice, and stir all together, chopping up the rice clumps and the egg with a wooden spoon. Stir in the kecap, sesame oil and Sriracha, and stir to combine all ingredients. Serve hot.
Monday, July 27, 2009
whole wheat pizza & pita dough
Tuesday, May 12, 2009
beyond easy pasta salad
Saturday, March 14, 2009
Bean Party
1 can stewed diced tomatoes
1 can vegetable broth
1 cup quick cooking brown rice
1/2 of a 10oz package frozen lima beans
1 can cut green beans
1/2 tsp italian seasoning
1 cup spaghetti sauce (meatless, duh)
1/2 cup shredded motzerealla
In a big skillet, combine kidney beans, stewed tomatoes, broth, uncooked rice, lima beans, green beans and seasoning. Bring to a boil. Reduce heat. Cover and simmer 15 minutes-ish until rice is tender.
Stir in spaghetti sauce. Top with cheese. Delicious!
Cals 259 fat 4g 50 carbs 14 protein
Lentil & Veggie tostadas
Veggie Quesas
1/4 cup shredded carrot
1/4 green onions
2 tbs water
6 tortillas
2 cups shredded ceese (cheddar or monterey jack)
sour cream
salsa
Steam broccoli, carrots, onion and water in a dish, covered. Microwave 2-4 minutes until veggies are tender.
Arrange steamed veggies and cheese on tortillas.
Bake at 450 for 6 minutes or until lightly browned.
Serve with sour cream and salsa
Sunday, March 8, 2009
To. Die. For. Lasagna.
8 oz. frozen spinach, thawed
1 jar artichoke hearts, drained
1 1/2 cups motzerella cheese, shredded
1 cups monterey jack cheese, shredded
tofu, medium firm, cubed
16 oz cottage cheese
sauce:
1 cup fat free milk
2 tbs flour
1/2 veg bouillon cube
3/4 tsp italian seasoning
1/4 tsp pepper
1 cup fat free plain yogurt
3/4 cup shredded monterey jack cheese
To make sauce, stir milk, flour, bouillon cube, seasonings and pepper until bubbly and thick. Add yogurt and cheese, stir until cheese is melted. Set to the side.
Layer the goods (including sauce) however you like. This might be kind of weird, but I took the tofu and squeezed it between my fingers so it would be smaller bits so Cory couldn't taste it. But for you braver folks, cubed tofu would work very well.
Cover with foil. Bake at 400 for 4o minutes. Remove foil and bake an additional 10 minutes until top is golden and bubbly. Yum!
Friday, March 6, 2009
Black Bean Cakes with Guacamole
2 slices whole wheat bread, torn
3 tablespoons fresh cilantro leaves
2 cloves garlic
1 can black beans, rinsed and drained
I canned chipotle pepper in adobo sauce (found in mexican aisle in WINCO)
1-2 tsp adobo sauce
1 tsp ground cumin
1 beaten egg
guacamole
1 small tomato, chopped
Put torn bread in food processor and blend until it makes coarse crumbs. Transfer crumbs to large bowl.
In the food processor again, mix garlic, cilantro, beans, chipotle pepper, adobo sauce and cumin. Pulse until mixture is coarsely chopped and well blended. Add to bread crumbs and add egg. Mix well. Shape into 4-5 patties.
Grill in pan or on grill until heated through, turning halfway through grilling.
Serve with guac and tomatoes.
178 cals, 7g fat, 25g carb, 9g fiber, 11 g protein