1 lb linguini noodles
1/2-1 pint cherry tomatoes
2 tsp chopped garlic
1/4 cup & 2 Tbsp olive oil
1/4 cup bread crumbs
2 Tbsp butter
1/2 cup broth
2-3 cups spinach
Preheat oven to 400. Toss together cherry tomatoes, 1 tsp chopped garlic, 1/4 cup olive oil & salt and pepper to taste. Roast for 10 minutes. Sprinkle with 1/4 cup breadcrumbs and roast for an additional 5 minutes. Set aside.
Cook noodles. In saute pan over medium heat add 2 Tbsp oil, 2 Tbsp butter, & 1 tsp garlic and cook for 1 minute. Add 1/2 cup broth & let cook for 1-2 minutes. Add the drained pasta, roasted tomatoes and 2 cups spinach. Toss well, then serve.
Recipe taken from Buddy Valastro in October 2011, Parenting magazine.
Tuesday, April 3, 2012
Vegetarian Chili
2 Tbsp canola oil
1 1/2 cup yellow onion, diced
1 cup red pepper, diced
2 Tbsp minced garlic
2-3 serrano peppers, minced
1 medium zucchini, chopped
2 cups corn
1 1/2 lbs portobello, cubed
1 can diced tomatoes
2-14 oz cans or 3 cups black beans
1-15 oz can tomato sauce
1 cup vegetable stock
1/4 cup chopped cilantro
2 Tbsp chili powder
1 Tbsp cumin
1/4 tsp cayenne pepper
1 1/4 tsp salt
Heat oil in heavy pot, add onions, peppers & garlic--cook until soft. Add corn, zucchini & mushrooms--cook until soft and slightly brown, about 6 minutes. Add chili powder, cayenne, cumin and salt, stirring until fragrant. Add tomatoes, stir well. Add beans, stock & tomato sauce, stir well and bring to a boil. Reduce heat to med-low and simmer, stirring occasionally for about 20 minutes.
Serve over brown rice or quinoa. Top with green onions, diced avocado, & cilantro.
Recipe taken from Emeril Lagasse on the Food Network.
1 1/2 cup yellow onion, diced
1 cup red pepper, diced
2 Tbsp minced garlic
2-3 serrano peppers, minced
1 medium zucchini, chopped
2 cups corn
1 1/2 lbs portobello, cubed
1 can diced tomatoes
2-14 oz cans or 3 cups black beans
1-15 oz can tomato sauce
1 cup vegetable stock
1/4 cup chopped cilantro
2 Tbsp chili powder
1 Tbsp cumin
1/4 tsp cayenne pepper
1 1/4 tsp salt
Heat oil in heavy pot, add onions, peppers & garlic--cook until soft. Add corn, zucchini & mushrooms--cook until soft and slightly brown, about 6 minutes. Add chili powder, cayenne, cumin and salt, stirring until fragrant. Add tomatoes, stir well. Add beans, stock & tomato sauce, stir well and bring to a boil. Reduce heat to med-low and simmer, stirring occasionally for about 20 minutes.
Serve over brown rice or quinoa. Top with green onions, diced avocado, & cilantro.
Recipe taken from Emeril Lagasse on the Food Network.
Fried Smashed Potatoes with Lemons
Potatoes:
2 lbs baby or fingerling potatoes
1/4 c olive oil
3 cloves garlic, peeled & halved
Dressing:
1-2 Tbsp olive oil
3 Tbsp lemon juice
2 Tbsp chopped parsley
1 tsp dried thyme
2 lemons zested
S & P to taste
For potatoes: put the potatoes in a stockpot with enough cool water to cover by at least 2 inches. Bring the water to a boil and cook until potatoes are tender, about 20-25 minutes. Do not over cook. Drain potatoes and allow to dry for 5 minutes. Using the palm of your hand and a towel, gently press the potatoes until lightly smashed.
In large non-stick skillet, heat 1/4 cup oil over medium heat. Add garlic & cook until fragrant and lightly browned, 1 minutes. Remove the garlic and discard. In batches, add the potatoes and cook without stirring, until the bottoms turn golden brown, about 5-8 minutes.
For the dressing: In a small bowl, whisk together the oil, lemon juice, parsley, thyme & lemon zest. Season with salt and pepper, to taste.
Spoon the dressing over the potatoes and toss gently until coated.
Recipe taken from Giada de Laurentiis, from the Food Network.
2 lbs baby or fingerling potatoes
1/4 c olive oil
3 cloves garlic, peeled & halved
Dressing:
1-2 Tbsp olive oil
3 Tbsp lemon juice
2 Tbsp chopped parsley
1 tsp dried thyme
2 lemons zested
S & P to taste
For potatoes: put the potatoes in a stockpot with enough cool water to cover by at least 2 inches. Bring the water to a boil and cook until potatoes are tender, about 20-25 minutes. Do not over cook. Drain potatoes and allow to dry for 5 minutes. Using the palm of your hand and a towel, gently press the potatoes until lightly smashed.
In large non-stick skillet, heat 1/4 cup oil over medium heat. Add garlic & cook until fragrant and lightly browned, 1 minutes. Remove the garlic and discard. In batches, add the potatoes and cook without stirring, until the bottoms turn golden brown, about 5-8 minutes.
For the dressing: In a small bowl, whisk together the oil, lemon juice, parsley, thyme & lemon zest. Season with salt and pepper, to taste.
Spoon the dressing over the potatoes and toss gently until coated.
Recipe taken from Giada de Laurentiis, from the Food Network.
Penne with Asparagus & Cherry Tomatoes
8 oz penne pasta
3 tbsp olive oil
2 cloves garlic, minced
1 1/2 pounds thin asparagus, trimmed & cut into 1-inch pieces
2 cups cherry tomatoes
1 cup frozen peas
1/2 cup broth
1 cup vegan parmesan cheese (optional)
2 Tbsp fresh basil leaves (1 tsp of dried basil)
S & P to taste
Cook noodles. In large sauté pan, heat oil over medium heat. Add garlic & cook unit fragrant. Add asparagus, season with S & P, cook for 3 minutes until slightly soft. Add the cherry tomatoes & peas. Cook for 2 minutes. Pour in broth and bring mixture to a simmer. Simmer until the tomatoes start to burst & broth is reduced. Add cooked noodles, basil, & parmesan if desired.
Recipe taken from Giada de Laurentiis, from the Food Network.
3 tbsp olive oil
2 cloves garlic, minced
1 1/2 pounds thin asparagus, trimmed & cut into 1-inch pieces
2 cups cherry tomatoes
1 cup frozen peas
1/2 cup broth
1 cup vegan parmesan cheese (optional)
2 Tbsp fresh basil leaves (1 tsp of dried basil)
S & P to taste
Cook noodles. In large sauté pan, heat oil over medium heat. Add garlic & cook unit fragrant. Add asparagus, season with S & P, cook for 3 minutes until slightly soft. Add the cherry tomatoes & peas. Cook for 2 minutes. Pour in broth and bring mixture to a simmer. Simmer until the tomatoes start to burst & broth is reduced. Add cooked noodles, basil, & parmesan if desired.
Recipe taken from Giada de Laurentiis, from the Food Network.
Thai Peanut Noodles
1/2 c. broth
3 Tbsp. creamy peanut butter
1 1/2 Tbsp. honey
3 Tbsp. soy sauce
1 1/2 Tbsp. fresh minced ginger
2-3 cloves garlic, pressed or minced
8 oz. Udon or linguine noodles
Chopped green onions
Chopped cilantro
2 limes, cut into quarters
Chopped peanuts
Cook noodles. In the meantime, combine broth, peanut butter, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.
Recipe taken from Our Best Bites.
3 Tbsp. creamy peanut butter
1 1/2 Tbsp. honey
3 Tbsp. soy sauce
1 1/2 Tbsp. fresh minced ginger
2-3 cloves garlic, pressed or minced
8 oz. Udon or linguine noodles
Chopped green onions
Chopped cilantro
2 limes, cut into quarters
Chopped peanuts
Cook noodles. In the meantime, combine broth, peanut butter, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.
Recipe taken from Our Best Bites.
Mango Quinoa Salad
2 cups cooked quinoa at room temperature, or chilled
1 14 oz can or 1.5 cups black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1-2 tablespoons fresh lime juice
kosher salt
freshly cracked black pepper
1 14 oz can or 1.5 cups black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1-2 tablespoons fresh lime juice
kosher salt
freshly cracked black pepper
Place cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro. In a small bowl combine vinegar, olive oil, and lime juice. Whisk until smooth and pour on top of salad. Toss to combine and add salt and pepper to taste. Chill for at least one hour before serving.
Recipe taken from Our Best Bites
Black Bean Soup
1 Tbsp olive oil
4 large cloves garlic, roughly chopped
3/4 c diced carrots (about 2 med carrots)
3/4 c diced celery (about 2 ribs)
1 C diced onion (about 1 sm-med onion)
2 cans black beans or 3 cups, rinsed and drained
1 3.5oz can green chilies
3 c broth
1 tsp kosher salt
1/8 tsp black pepper
1/2 tsp chili powder
1/4 tsp cumin
1/2 tsp dry oregano leaves
1 bay leaf
2-3 limes
Optional Toppings: sour cream, tortilla chips, chopped cilantro, lots of lime!
Place a large stock pot on the stove-top and set to medium-high heat. When pan is warm, add olive oil. Add carrots, celery, onion, and garlic and saute 4-5 minutes. Add in the black beans, chilies, and broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf. Simmer uncovered for about 20-25 minutes or until carrots are tender. Remove from heat. Remove bay leaf from soup.
Place soup in a blender. Place lid on blender, but remove the stopper in the lid to let heat escape. Place a towel over the hole to avoid splatters. Puree soup until smooth. Squeeze in the juice from one lime and pulse to combine.
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