1 lb package linguine
1/2 cup butter
3 cloves garlic, minced
8 oz chopped mushrooms
1 or 2 chopped green onions, white and green parts separate
2 (6.5 oz) cans minced clams (chopped are too big)
1/2 cup chopped fresh parsley
1/2 tsp ground pepper
salt to taste
1/4 cup grated fresh Parmesan
Cook linguine to al dente in salted water.
Melt butter in medium skillet over medium heat. Saute garlic, mushrooms, onion whites until lightly browned. Add minced clams, parsley, salt, and pepper. Continue cooking until hot.
Toss sauce with drained hot pasta. Garnish with Parmesan and onion greens.
Recipe adapted from Allrecipes.com here.
Complete the meal ideas:
Asparagus with lemon, and muffins.
Honey-Nut Green Beans, no-knead bread.
Friday, February 27, 2009
Wednesday, February 25, 2009
Crisp Rosemary Flatbread
I serve this with soup when I haven't had the foresight to come up with some kind of bread. I like the cracker-y texture. There is no rising so it makes up quickly.
Thursday, February 19, 2009
Black Bean Soup
2 cans (16 oz each) black beans, undrained
1 C. chicken or vegetable broth
1 tsp oil
1 small onion chopped
1 tsp minced garlic
1 can (14 oz) diced tomatoes with chiles
4 tsp lime juice
2 tsp ground cumin
1/4 tsp crushed red pepper (optional)
1/2 to 1 C. cooked brown rice
Place 1 can beans with liquid and broth in blender or food processor. Blend until smooth. Heat oil in saucepan over medium-high heat. Add onion and garlic; cook for 4-5 minutes or until onion is tender.
Add blended bean mixture, remaining beans and liquid, tomatoes, lime juice, cumin, and crushed red pepper. Bring to a boil. Reduce heat to low; cover.
Cook stirring occasionally for 25 to 30 minutes.
Serve with sour cream and tortilla chips. Garnish with cilantro.
1 C. chicken or vegetable broth
1 tsp oil
1 small onion chopped
1 tsp minced garlic
1 can (14 oz) diced tomatoes with chiles
4 tsp lime juice
2 tsp ground cumin
1/4 tsp crushed red pepper (optional)
1/2 to 1 C. cooked brown rice
Place 1 can beans with liquid and broth in blender or food processor. Blend until smooth. Heat oil in saucepan over medium-high heat. Add onion and garlic; cook for 4-5 minutes or until onion is tender.
Add blended bean mixture, remaining beans and liquid, tomatoes, lime juice, cumin, and crushed red pepper. Bring to a boil. Reduce heat to low; cover.
Cook stirring occasionally for 25 to 30 minutes.
Serve with sour cream and tortilla chips. Garnish with cilantro.
Tuesday, February 17, 2009
Pasta with Tomato Sauce
I think we eat some kind of pasta with some kind of tomato sauce at least once a week. I always have the ingredients on hand and every one will eat it. I have several different versions that I like. This one is from my friend Laura's blog.
Lemon Sour-Cream Pasta with Peas
This recipe from Prudence Pennywise was pretty good. We found it a little dry and a bit too lemon-y, so next time I'd probably increase the sour cream and reduce the lemon. It had a good flavor though and the peas were a nice touch. I served it with a spinach salad and muffins.
Stuffed Shells
I just followed the recipe on the back of the large shell pasta box, except I followed this tip I read on Bread and Honey: substitute half of the ricotta (or cottage cheese) with silken tofu. It's a bit healthier, helps the cheese firm up a bit, and no one had any idea. Ha ha, I'm so sneaky!
Baked Ziti
Baked Ziti
Delicious and creamy, easier than lasagna and just as satisfying. I made my last batch meatless and still loved it. This is also a great recipe for sneaking in whole wheat pasta because it is so saucy. You can also substitute ricotta or cottage cheese for all or part of the sour cream.
Ingredients
* 1 pound dry ziti pasta
* 1 onion, chopped
* 1 pound lean ground beef (usually make it without)
* 2 (26 ounce) jars spaghetti sauce
* 6 ounces provolone cheese, sliced
* 1 1/2 cups sour cream
* 6 ounces mozzarella cheese, shredded
* 2 tablespoons grated Parmesan cheese
Directions
1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.
Delicious and creamy, easier than lasagna and just as satisfying. I made my last batch meatless and still loved it. This is also a great recipe for sneaking in whole wheat pasta because it is so saucy. You can also substitute ricotta or cottage cheese for all or part of the sour cream.
Ingredients
* 1 pound dry ziti pasta
* 1 onion, chopped
* 1 pound lean ground beef (usually make it without)
* 2 (26 ounce) jars spaghetti sauce
* 6 ounces provolone cheese, sliced
* 1 1/2 cups sour cream
* 6 ounces mozzarella cheese, shredded
* 2 tablespoons grated Parmesan cheese
Directions
1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.
Wednesday, February 11, 2009
Tomato Basil Soup
This is a great fast recipe. It's almost as easy as Campbell's, but a whole lot better.I only add butter if it tastes too acidic, and use dried basil in the winter. Serve with grilled cheese on whole wheat for a more filling meal (and a complete protein).
Pineapple-Blackbean Enchiladas
Recipe from Michelle Chudleigh
Perhaps sounds like a strange combination, but these were so good! They even made "the list." Find the recipe here.
Perhaps sounds like a strange combination, but these were so good! They even made "the list." Find the recipe here.
Ingredients
- 2
- teaspoons vegetable oil
- 1
- large yellow onion, chopped (about 1 cup)
- 1
- medium red bell pepper, chopped (about 1 cup)
- 1
- can (20 oz) pineapple tidbits in juice, drained, 1/3 cup juice reserved
- 1
- can (15 oz) Progresso™ black beans, drained, rinsed
- 1
- can (4.5 oz) Old El Paso™ chopped green chiles
- 1
- teaspoon salt
- 1/2
- cup chopped fresh cilantro
- 3
- cups shredded reduced-fat Cheddar cheese (12 oz)
- 1
- can (10 oz) Old El Paso™ mild enchilada sauce
- 8
- whole wheat flour tortillas (8 or 9 inch)
- 1/2
- cup reduced-fat sour cream
- 8
- teaspoons chopped fresh cilantro
Steps
Tuesday, February 10, 2009
Creamy Wild Rice Soup
I made this Creamy Chicken and Wild Rice Soup from MelsKitchenCafe.com without the chicken and substituted veggie broth for the chicken broth (compensate for the chicken with extra veggies and rice). No one missed the chicken at all. It was very hearty and filling, and with the rice, almonds, and milk you easily have a complete protein.
Chicken and Wild Rice Soup
Printable Version
*Note: The vegetables in this soup are very adaptable. I usually use a combination of carrots, celery and corn and use the guideline of having 2 cups total of any number of combinations (i.e. only carrots and corn, carrots and celery, carrots, celery AND corn, you get the picture).
½ cup butter
1 medium yellow onion, finely chopped
½ – 1 cup frozen corn
½ cup chopped celery
½ cup carrots, sliced
1 pound boneless, skinless chicken breasts, cubed
½ pound fresh mushrooms, sliced
¾ cup all-purpose flour
6 cups chicken broth
2 cups cooked wild rice
1 teaspoon salt
1 teaspoon curry powder
1 teaspoon mustard powder
1 teaspoon dried parsley
½ teaspoon black pepper
1 cup slivered almonds
2 cups nonfat half-and-half (use normal half-and-half if you prefer, but you won’t believe how delicious this is with the nonfat variety!)
Melt the butter in a large pot over medium heat. Stir in the onion, celery, corn, chicken and carrots and sauté for 5-7 minutes until vegetables are tender and chicken is cooked through. Add the mushrooms and sauté 3-4 more minutes. Then add flour and stir well. Over medium heat, gradually pour in the chicken broth, stirring constantly. Bring the soup just to a boil and then reduce heat to low and let simmer, while stirring, for 5-6 minutes, until it has thickened slightly.
Next, add the rice, salt, curry powder, mustard powder, parsley, ground black pepper and almonds. Allow all the ingredients to heat through and then pour in the half-and-half. Let the soup gently simmer for about 1 hour, stirring occasionally to prevent sticking. The soup should not boil but should simmer over low heat so that it thickens slowly.
Cheese Ravioli with Tomato and Artichoke Sauce
1 (9 oz.) pkg. cheese ravioli
1 (15 oz.) can diced tomatoes
1 Tbsp. olive oil
½ c. chopped green onion
1 (6.5 oz.) jar marinated artichokes
3 cloves crushed garlic
½ c. seeded Kalamata olives, sliced in half
½ tsp. salt
¼ tsp. pepper
2 Tbsp. grated parmesan cheese
Cook ravioli. While pasta is cooking, prepare sauce. In a large nonstick skillet, heat olive oil over a med. heat. Add tomatoes, artichokes, green onions, olives, garlic, salt and pepper. Cook 2-3 minutes, stirring occasionally, until vegetables are warmed through. Add drained ravioli to skillet and combined with sauce. You don’t need to cook it any longer, just make sure all is warm and combined. Garnish with parmesan cheese.
I suppose you'd need to serve this with whole wheat rolls or something to make it a complete protein meal.
1 (15 oz.) can diced tomatoes
1 Tbsp. olive oil
½ c. chopped green onion
1 (6.5 oz.) jar marinated artichokes
3 cloves crushed garlic
½ c. seeded Kalamata olives, sliced in half
½ tsp. salt
¼ tsp. pepper
2 Tbsp. grated parmesan cheese
Cook ravioli. While pasta is cooking, prepare sauce. In a large nonstick skillet, heat olive oil over a med. heat. Add tomatoes, artichokes, green onions, olives, garlic, salt and pepper. Cook 2-3 minutes, stirring occasionally, until vegetables are warmed through. Add drained ravioli to skillet and combined with sauce. You don’t need to cook it any longer, just make sure all is warm and combined. Garnish with parmesan cheese.
I suppose you'd need to serve this with whole wheat rolls or something to make it a complete protein meal.
Chop Cheh
Recipe from Aunt Cheryl
I experimented by marinating extra firm tofu instead of beef, not a big hit. (I think we'll continue to only use tofu blended until it's not noticable, like in smoothies.) But even without the beef it was delicious. One of Dave's Young Men even declared it to be "better than Canton City."
A popular Korean stir-fried main dish of meat, vegetables, and clear noodles.
1/2 pound tender beef, sliced paper-thin and marinated in:
1 teaspoon sugar
1 tablespoon soy sauce
2 teaspoons finely chopped green onions
1 teaspoon finely chopped garlic
1 teaspoon ground sesame seeds
1/4 teaspoon ground black pepper
1 tablespoon sesame oil
2 oz. package cellophane noodles (harusame, saifun, etc.) - Soak noodles in hot water
for 20 minutes until pliable, drain and cut into 4 to 5-inch lengths.
1/4 lb. Chinese cabbage, cut into think 1/2-inch strips
1/4 lb. carrots cut into 2-inch long matchstick strips
1/4 lb. bamboo shoots, sliced thin
1/4 lb. onions, sliced thin
5 mushrooms, fresh or dried (soak in water to reconstitute), sliced into thin 1/8-inch
strips
2 cucumbers or zucchini sliced into matchstick strips
1 bunch spinach, steamed and shredded
2 eggs stirred together, fried like a pancake and cut into thin 1/4-inch strips
1/4 cup soy sauce
2 to 4 tablespoons sugar
dash salt
dash pepper
MSG to taste (or not)
Marinate beef at least thirty minutes while preparing vegetables. Pour about a
tablespoon of oil into a wok or frying pan on medium heat and fry meat until barely
done. Remove from pan, add a little more oil and quickly stir-fry cabbage, carrots,
bamboo shoots, onions, cucumbers, and mushrooms until just barely tender. Add meat,
noodles, spinach and enough cooking oil to prevent sticking during cooking. Stir and
cook adding sesame seeds, sesame oil, soy sauce, sugar, MSG (or not), garlic, black
pepper and salt to suit your taste. Heat just enough to blend flavors and warm all
ingredients. Serves 6
I experimented by marinating extra firm tofu instead of beef, not a big hit. (I think we'll continue to only use tofu blended until it's not noticable, like in smoothies.) But even without the beef it was delicious. One of Dave's Young Men even declared it to be "better than Canton City."
A popular Korean stir-fried main dish of meat, vegetables, and clear noodles.
1/2 pound tender beef, sliced paper-thin and marinated in:
1 teaspoon sugar
1 tablespoon soy sauce
2 teaspoons finely chopped green onions
1 teaspoon finely chopped garlic
1 teaspoon ground sesame seeds
1/4 teaspoon ground black pepper
1 tablespoon sesame oil
2 oz. package cellophane noodles (harusame, saifun, etc.) - Soak noodles in hot water
for 20 minutes until pliable, drain and cut into 4 to 5-inch lengths.
1/4 lb. Chinese cabbage, cut into think 1/2-inch strips
1/4 lb. carrots cut into 2-inch long matchstick strips
1/4 lb. bamboo shoots, sliced thin
1/4 lb. onions, sliced thin
5 mushrooms, fresh or dried (soak in water to reconstitute), sliced into thin 1/8-inch
strips
2 cucumbers or zucchini sliced into matchstick strips
1 bunch spinach, steamed and shredded
2 eggs stirred together, fried like a pancake and cut into thin 1/4-inch strips
1/4 cup soy sauce
2 to 4 tablespoons sugar
dash salt
dash pepper
MSG to taste (or not)
Marinate beef at least thirty minutes while preparing vegetables. Pour about a
tablespoon of oil into a wok or frying pan on medium heat and fry meat until barely
done. Remove from pan, add a little more oil and quickly stir-fry cabbage, carrots,
bamboo shoots, onions, cucumbers, and mushrooms until just barely tender. Add meat,
noodles, spinach and enough cooking oil to prevent sticking during cooking. Stir and
cook adding sesame seeds, sesame oil, soy sauce, sugar, MSG (or not), garlic, black
pepper and salt to suit your taste. Heat just enough to blend flavors and warm all
ingredients. Serves 6
Monday, February 9, 2009
Falafel
I thought this was pretty good, and everyone ate it (I did leave Drew and Isaac to believe they were eating hamburgers and ranch though). Serve it in pita bread with tomatoes and lettuce.
Sean's Falafel and Cucumber Sauce
Side note: Even though the recipe said not to, I used the food processor to mash the beans. It was easier, but I had to compensate with extra breadcrumbs for the texture. It still was good though.
Sean's Falafel and Cucumber Sauce
Side note: Even though the recipe said not to, I used the food processor to mash the beans. It was easier, but I had to compensate with extra breadcrumbs for the texture. It still was good though.
Open-Face Sandwiches
Recipe adapted from Lion House Entertaining
Layer the following:
Half of a Whole Wheat Sandwich Roll
1 T sauce*
1 slice of turkey deli meat (optional, if you don't use it be generous with the other toppings)
sliced tomatoes
another T or so of sauce
sliced avocados
shredded cheddar cheese
sprinkle of reserved seasoned olives (see below)
Bake at 350 degrees for 15 minutes.
*Sauce
Combine:
1/2 C. chopped black olives
1/2 tsp. chili powder
1/2 tsp. cumin
1/4 tsp. salt
Set aside 2 T. To rest add:
1/2 C. Mayonnaise
1/2 C. Sour cream
1/4 C. chopped green onions
(Makes enough sauce for 8 open-face sandwiches
Layer the following:
Half of a Whole Wheat Sandwich Roll
1 T sauce*
1 slice of turkey deli meat (optional, if you don't use it be generous with the other toppings)
sliced tomatoes
another T or so of sauce
sliced avocados
shredded cheddar cheese
sprinkle of reserved seasoned olives (see below)
Bake at 350 degrees for 15 minutes.
*Sauce
Combine:
1/2 C. chopped black olives
1/2 tsp. chili powder
1/2 tsp. cumin
1/4 tsp. salt
Set aside 2 T. To rest add:
1/2 C. Mayonnaise
1/2 C. Sour cream
1/4 C. chopped green onions
(Makes enough sauce for 8 open-face sandwiches
Mexican Chowder
1 can cream of chicken soup (okay, so this makes it not vegetarian, but it's close)
2 C. chicken broth
1 C. water
1 40z. can diced green chiles
2 T fresh cilantro
2 T taco seasoning
2 C. corn
2 C. chopped chicken or 1 can white beans
1 C. sour cream
In large pan combine all ingredients except sour cream (unless you are using beans, add those after you have simmered). Bring to boil. Reduce heat and simmer 15 minutes. Stir in 1 cup hot mixture with the sour cream; return to sauce pan and heat through.
(I also added a cup or so of cooked brown rice to bulk it up a bit when I made it with beans)
Serve with tortilla chips and shredded cheese.
2 C. chicken broth
1 C. water
1 40z. can diced green chiles
2 T fresh cilantro
2 T taco seasoning
2 C. corn
2 C. chopped chicken or 1 can white beans
1 C. sour cream
In large pan combine all ingredients except sour cream (unless you are using beans, add those after you have simmered). Bring to boil. Reduce heat and simmer 15 minutes. Stir in 1 cup hot mixture with the sour cream; return to sauce pan and heat through.
(I also added a cup or so of cooked brown rice to bulk it up a bit when I made it with beans)
Serve with tortilla chips and shredded cheese.
Nie's Mexican Lasagna
This is the first vegetarian meal of 2009 with enough thumbs up from the family to be included in the "12 that my family likes, not merely tolerates" category.
Recipe from Nie's Mexican Lasagna
Recipe from Nie's Mexican Lasagna
1 cup fresh cilantro leaves
4 scallions, coarsely chopped
Coarse salt and ground pepper
10 ounces fresh baby spinach
Nonstick cooking spray
8 (6-inch) corn tortillas
1 (15.5 ounces) pinto beans, drained and rinsed
1 cup prepared salsa (mild or medium)
8 ounces pepper Jack cheese, grated (about 2 cups)
Directions
Preheat oven to 425 degrees. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.
Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.
Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.
4 scallions, coarsely chopped
Coarse salt and ground pepper
10 ounces fresh baby spinach
Nonstick cooking spray
8 (6-inch) corn tortillas
1 (15.5 ounces) pinto beans, drained and rinsed
1 cup prepared salsa (mild or medium)
8 ounces pepper Jack cheese, grated (about 2 cups)
Directions
Preheat oven to 425 degrees. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.
Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.
Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.
Subscribe to:
Posts (Atom)
