I made these all for the same dinner, but any two would also make a good meal. Nothing complex or time-consuming here.
Thai-style Pumpkin Soup
Here is the recipe.
Yes, college graduates, you can continue to make Ramen noodles part of your life. You can even make real food with them.
See recipe here. SUPER EASY!
Cucumber Ribbon Salad
Such cold yumminess. Recipe is on this page.
And just so I don’t misrepresent myself, I’m not a vegetarian. I just like to eat that way most of the time.
This was so yummy. Next time I’m going to try it with reduced fat Velveeta and see if it’s still really good. Here’s a link to the recipe. You can substitute vegetarian broth for the chicken broth.
Update: Stick with the regular cheese. Low-fat wasn’t as good.
OMG, this is SO GOOD! Especially to be so healthy. I ate half of the pot! But next time I am going to microwave the squash first and then scrape it out, because it was a bitch to peel and chop.
The whole recipe is here. You can just substitute vegetarian broth for the chicken broth.
Also, I used fat free half and half, and I doubt it could have tasted much, if any, better.
Serve with some crusty bread. Ummm.
Exceeded my expectations, many compliments, no leftovers, 30 minutes:
3/4 pound penne pasta
1 (12 ounce) package broccoli florets, or about 5 cups fresh
1/2 cup extra-virgin olive oil
6 cloves garlic, thinly slivered
1/2 cup freshly grated parmesan cheese
Prepare penne according to package directions for al dente. Two minutes before penne is ready, add broccoli to pot. Drain, reserving 1/4 cup pasta water. Set aside.
Put olive oil in a large skillet over medium-high heat. When oil is warm, add garlic and cook until aromatic and it begins to color. Add drained pasta and broccoli and cook until coated with oil. Season generously with salt and pepper. If dry, add reserved pasta water, 1 tablespoon at a time (I didn’t have to). Transfer to serving bowl, top with parmesan and toss to combine.
1 (10 ounce) can refrigerated pizza crust dough
1 cup hummus spread (I used roasted red pepper flavor)
1 1/2 cups sliced bell peppers, any color
1 cup broccoli florets
2 cups shredded Monterey Jack cheese
1. Preheat the oven to 475 degrees F (220 degrees C).
2. Roll out pizza crust and place on a pizza pan or baking sheet.
3. Spread hummus over the crust.
4. Arrange sliced peppers and broccoli over the hummus, and top with shredded cheese.
5. Bake for 10 to 15 minutes in the preheated oven, until the crust is golden brown and cheese is melted in the center.
A fast, easy alternative to meaty lasagna. Some good vegetarian eatin’!
1 18-ounce package polenta, cut into 1/4 inch slices
1/2 of a 24-ounce jar bottled marinara sauce
1/4 cup pesto
1/4 cup pine nuts
1 cup shredded mozzarella cheese
Link to the full recipe.
Yes, I love cilantro.
Carrot and Cilantro Soup
Horseradish Deviled Eggs
Tomato, Scallion and Cilantro Salad
Best eggs I ever had and not difficult or time consuming. I served this with a quick Caesar salad and some carrots with butter.
6 Sun-dried tomatoes
1/4 cup olive oil
1 small onion, diced
a pinch of fresh thyme leaves
1/2 cup freshly grated Parmesan cheese
salt and pepper
Put tomatoes in small bowl and add enough hot water to cover. Soak 15 minutes. Remove and slice into thin strips. Reserve the water.
Heat the oil in large nonstick pan. Stir in onion and cook until soft and golden (5-6 minutes). Add the tomatoes and thyme and stir over moderate heat 2-3 minutes. Season with salt and fresh ground pepper.
Break eggs into a bowl and beat lightly. Stir in 3-4 tablespoons of the tomato soaking water plus the Parmesan.
Raise heat. When the oil sizzles, pour in the eggs. Mix quickly and stop stirring. Lower heat to moderate and cook until the first side is puffed and golden brown underneath (4-5 minutes).
Place a large plate upside down over the pan and, holding it firmly with oven mitts, turn the pan and the frittata over onto the plate. Slide the frittata back into the pan and continue cooking until goden brown on the second side (3-4 more minutes). Remove from heat and serve hot, cold or at room temperature.
The other half got me a vegetarian cookbook for Mother’s Day, and I am using it, but so far nothing has sent me into spasms of ecstasy.
I’m all about quick and easy. But it has to be yummy and nutritious too.
Tonight I gave MorningStar veggie “steak” strips a try. I was skeptical, but I needn’t have been. I made fajitas with them, and they got two thumbs up from my meat-eater husband, and my kid liked them too. I’m going to try them in “beef” stew next.
No recipe. I just cooked them according to the package directions, then kept them warm while I sauteed some onions and sweet peppers in canola oil with some fajita seasoning. Add the tortilla wrap and some fresh salsa or whatever your favorite fajita toppings are, and that’s it. They tasted just like the real thing.