Tacos are one of my favorite foods! I ran across this recipe a few weeks ago and decided to give it a try. So delicious! I didn't make the honey-lime cream sauce to go on top, just the filling. In addition to tacos, I think this filling would be delicious in quesadillas or enchiladas!
Honey-Lime Sweet Potato Black Bean Tacos
INGREDIENTS
1 1/2 lbs sweet potatoes, peeled and diced into 1/2-inch cubes
4 Tbsp olive oil, divided
1 tsp cumin
1 tsp paprika
1/2 tsp chili powder
1/4 tsp ground coriander
1/8 - 1/4 tsp cayenne pepper
Salt and pepper
1 small yellow or white onion, finely diced
2 cloves garlic, minced
1 (14.5) oz can black beans, thoroughly rinsed and drained (the second time I made this recipe, I ended up adding 2 cans of black beans, just to stretch the filling a little further)
1 cup frozen corn, thawed and drained
3 Tbsp honey
3 Tbsp fresh lime juice
2 Tbsp chopped fresh cilantro leaves
Tortillas (I went with corn-wheat blend)
INSTRUCTIONS
Preheat oven to 425 degrees. Line a baking sheet with aluminum foil, set aside. Peel and dice sweet potatoes and place in large bowl. Add 3 tablespoons of olive oil and add in paprika, cumin, chili powder, coriander, cayenne and salt and pepper. Toss to coat evenly, then pour onto prepared baking sheet.
Bake for 20-25 minutes, or until tender and slightly caramelized, stirring once halfway through baking.
While the potatoes are roasting, in a large skillet, heat remaining 1 Tbsp olive oil over medium-high heat. Add onion and saute about 5 - 6 minutes, adding in garlic during last minute of cooking. Reduce heat a bit, to medium-low, add in drained and rinsed black beans, and corn, and heat until warmed through.
Add in roasted sweet potatoes, drizzle with honey and lime juice and cilantro. Stir to combine well. Serve over warm tortillas with desired toppings.
I topped my tacos with a little bit of hot salsa and crumbled cojita cheese, plus had some lime-cilantro rice on the side. I actually bought some pepitas (roasted pumpkin seeds) to put on top as well, but forgot about them! But that's another good topping option. The recipe made lots (especially after I added the extra can of beans), so we'll be eating leftovers for days!
Showing posts with label Vegetarian. Show all posts
Showing posts with label Vegetarian. Show all posts
Wednesday, May 18, 2016
Sunday, January 24, 2016
Lentil Stuffed Pepper Soup
This soup was delicious! I made lime-cilantro rice to go along with it, adding the rice separately was a great idea. Michael and I ate this for a week, our friend Elliott also had it with us for dinner one night. When I said I was about to throw the leftovers away (they were a week old at that point), he asked if he could take them home instead!
I've been trying lots of new recipes since cutting out meat and Oh My Veggies has been a great resource! Lots of delicious recipes and beautiful photography. If you have any suggestions for vegetarian recipe sources, I'd love to hear them!
Ingredients
1 cup uncooked brown lentils, rinsed
1 tablespoon extra-virgin olive oil
1 yellow onion, diced
3 cloves garlic
1 red bell pepper, cored and diced
1 green bell pepper, cored and diced
1 teaspoon dried thyme
1 teaspoon dried oregano
1 (15-ounce) can diced fire roasted tomatoes
1 (15-ounce) can tomato sauce
4 cups vegetable broth
2 cups water
10 ounces cooked brown rice (optional)
Fresh parsley for serving (optional)
Instructions
In a large pot, warm the olive oil over medium-low heat. Add the diced onion, sprinkle with a pinch of salt and pepper, and cook for about 3 minutes, until translucent.
Next, add the garlic, bell peppers and dried herbs, and continue to cook for 5 more minutes. Pour in the can of diced tomatoes with their juices, tomato sauce, vegetable broth, water, and lentils, and stir everything together. Turn the heat to high to bring to a boil then reduce it to medium and cook for about 35 minutes, or until the lentils are tender.
Serve the soup warm with fresh parsley and add brown rice as desired on top of the soup.
Read more at http://ohmyveggies.com/lentil-stuffed-pepper-soup/#VfelxQ1bwGZ045Kg.99
I've been trying lots of new recipes since cutting out meat and Oh My Veggies has been a great resource! Lots of delicious recipes and beautiful photography. If you have any suggestions for vegetarian recipe sources, I'd love to hear them!
Ingredients
1 cup uncooked brown lentils, rinsed
1 tablespoon extra-virgin olive oil
1 yellow onion, diced
3 cloves garlic
1 red bell pepper, cored and diced
1 green bell pepper, cored and diced
1 teaspoon dried thyme
1 teaspoon dried oregano
1 (15-ounce) can diced fire roasted tomatoes
1 (15-ounce) can tomato sauce
4 cups vegetable broth
2 cups water
10 ounces cooked brown rice (optional)
Fresh parsley for serving (optional)
Instructions
In a large pot, warm the olive oil over medium-low heat. Add the diced onion, sprinkle with a pinch of salt and pepper, and cook for about 3 minutes, until translucent.
Next, add the garlic, bell peppers and dried herbs, and continue to cook for 5 more minutes. Pour in the can of diced tomatoes with their juices, tomato sauce, vegetable broth, water, and lentils, and stir everything together. Turn the heat to high to bring to a boil then reduce it to medium and cook for about 35 minutes, or until the lentils are tender.
Serve the soup warm with fresh parsley and add brown rice as desired on top of the soup.
Read more at http://ohmyveggies.com/lentil-stuffed-pepper-soup/#VfelxQ1bwGZ045Kg.99
Sunday, December 6, 2015
Roasted Vegetable and Black Bean Tacos
I've made this recipe 3 times since I first came across it, it is delicious and versatile! You can mix up the veggies to use almost anything you want. Last time I made them, I added some cubed butternut squash. The leftovers are also wonderful, I put the taco filling over lime-cilantro rice.
Ingredients
3 medium tomatoes, cored and seeded, diced* (1 1/2 cups)
2 ears corn, kernals cut from cob (1 1/2 cups)
1 medium zucchini, diced (1 1/2 heaping cups)
1 medium yellow squash, diced (1 1/2 heaping cups)
3/4 small yellow onion, chopped (scant 1 cup)
1 red bell pepper, diced (1 cup)
1 1/2 Tbsp olive oil
1 1/2 Tbsp canola oil
1 tsp cumin
1 tsp chili powder, divided
Salt and freshly ground black pepper
1 cup canned black beans, drained, rinsed and warmed
1/3 cup cilantro, chopped
1 1/2 Tbsp fresh lime juice
Corn or flour tortillas for serving
Queso fresco, for serving
Sour cream and Mexican hot sauce for serving (optional)
Directions
Preheat oven to 400 degrees. Place first 6 ingredients in a mound on a large baking sheet. In a small bowl, stir together olive oil, canola oil, cumin, 1/2 tsp chili powder and salt and pepper (I used 3/4 tsp salt and 1/4 tsp pepper, but you can adjust to your taste). Drizzle oil mixture over veggies on baking dish, then toss to evenly coat and spread veggies into an even layer. Bake in preheated oven 10 minutes, then remove from oven and toss (then spread into an even layer again) and return to oven to roast 10 minutes longer (or until they've reached desired doneness).
Near the end of veggies roasting, toss warmed black beans with salt and remaining 1/2 tsp chili powder. Once veggies are done roasting, add black beans along with chopped cilantro and drizzle lime juice over top and toss. Serve warm over tortillas (I preferred corn vs. flour, I tried both. I recommend heating about 1/2 - 3/4 tsp veggie oil slightly over medium heat in a non-stick skillet, add corn tortilla and swirl. Cook until golden brown in spots, then lift, add another 1/2 tsp and repeat). Top with Queso Fresco, sour cream and hot sauce if desired.
*Dice all the veggies about the same size so they all cook evenly, except for the tomatoes (and corn obviously). I diced the tomatoes bigger because they shrink the most since they have a higher water content than the others.
Recipe Source: Cooking Classy
Ingredients
3 medium tomatoes, cored and seeded, diced* (1 1/2 cups)
2 ears corn, kernals cut from cob (1 1/2 cups)
1 medium zucchini, diced (1 1/2 heaping cups)
1 medium yellow squash, diced (1 1/2 heaping cups)
3/4 small yellow onion, chopped (scant 1 cup)
1 red bell pepper, diced (1 cup)
1 1/2 Tbsp olive oil
1 1/2 Tbsp canola oil
1 tsp cumin
1 tsp chili powder, divided
Salt and freshly ground black pepper
1 cup canned black beans, drained, rinsed and warmed
1/3 cup cilantro, chopped
1 1/2 Tbsp fresh lime juice
Corn or flour tortillas for serving
Queso fresco, for serving
Sour cream and Mexican hot sauce for serving (optional)
Directions
Preheat oven to 400 degrees. Place first 6 ingredients in a mound on a large baking sheet. In a small bowl, stir together olive oil, canola oil, cumin, 1/2 tsp chili powder and salt and pepper (I used 3/4 tsp salt and 1/4 tsp pepper, but you can adjust to your taste). Drizzle oil mixture over veggies on baking dish, then toss to evenly coat and spread veggies into an even layer. Bake in preheated oven 10 minutes, then remove from oven and toss (then spread into an even layer again) and return to oven to roast 10 minutes longer (or until they've reached desired doneness).
Near the end of veggies roasting, toss warmed black beans with salt and remaining 1/2 tsp chili powder. Once veggies are done roasting, add black beans along with chopped cilantro and drizzle lime juice over top and toss. Serve warm over tortillas (I preferred corn vs. flour, I tried both. I recommend heating about 1/2 - 3/4 tsp veggie oil slightly over medium heat in a non-stick skillet, add corn tortilla and swirl. Cook until golden brown in spots, then lift, add another 1/2 tsp and repeat). Top with Queso Fresco, sour cream and hot sauce if desired.
*Dice all the veggies about the same size so they all cook evenly, except for the tomatoes (and corn obviously). I diced the tomatoes bigger because they shrink the most since they have a higher water content than the others.
Recipe Source: Cooking Classy
Sunday, August 30, 2015
Roasted Vegetable Baked Ziti
I have actually made this recipe several times since I first came across it. I have been splitting the baked ziti (well, more accurately, penne or rigatoni since I can never seem to find ziti) between two pans and freezing one. It freezes great! I just leave off the last sprinkle of mozzarella, cover the dish with plastic wrap and press down to keep out air, then add foil on top.
Original source: http://www.budgetbytes.com/2014/12/roasted-vegetable-baked-ziti/
Ingredients
ROASTED VEGETABLES
1 crown broccoli
1 medium zucchini
1 medium yellow squash
1 medium yellow onion
1 red bell pepper
2 Tbsp olive oil
salt and pepper
½ tsp dried oregano
PASTA
¾ lb. (12 oz.) uncooked ziti
1 cup ricotta cheese
1 large egg
2 cups shredded mozzarella, divided
salt and pepper
1 (24 oz.) jar marinara sauce (or a batch of your favorite recipe)
Instructions
Preheat the oven to 400 degrees. Chop red pepper into matchsticks or large pieces, slice the onion, cut the squash into quarter rounds, and cut the broccoli into small florets. Toss the vegetables with olive oil and seasonings.
Divide the chopped vegetables between two baking sheets covered in foil. Roast the vegetables in the preheated oven for 30 minutes, or until they are soft and slightly charred on the edges. Stir once, half way through roasting.
While the vegetables are roasting, cook the pasta according to the package directions (boil for 7-10 minutes, or until al dente). Once cooked, drain the pasta and return it to the pot with the burner turned off. Add the sauce and toss to coat.
In a medium bowl, stir together the ricotta, the egg, one cup of the shredded mozzarella, ¼ tsp salt, and a generous amount of freshly cracked pepper. Stir until smooth and even.
Coat an 8x8 inch casserole dish with non-stick spray. Spread ⅓ of the pasta and marinara sauce over the bottom. Layer ½ of the ricotta mixture over the pasta, then ½ of the roasted vegetables. Repeat these three layers, then end with one final layer of pasta and sauce, and the final cup of shredded mozzarella.
Reduce the heat in the oven to 375 degrees and bake the casserole for 30 minutes, or until heated through and the cheese on top is melted and slightly browned on the edges.
Original source: http://www.budgetbytes.com/2014/12/roasted-vegetable-baked-ziti/
Ingredients
ROASTED VEGETABLES
1 crown broccoli
1 medium zucchini
1 medium yellow squash
1 medium yellow onion
1 red bell pepper
2 Tbsp olive oil
salt and pepper
½ tsp dried oregano
PASTA
¾ lb. (12 oz.) uncooked ziti
1 cup ricotta cheese
1 large egg
2 cups shredded mozzarella, divided
salt and pepper
1 (24 oz.) jar marinara sauce (or a batch of your favorite recipe)
Instructions
Preheat the oven to 400 degrees. Chop red pepper into matchsticks or large pieces, slice the onion, cut the squash into quarter rounds, and cut the broccoli into small florets. Toss the vegetables with olive oil and seasonings.
Divide the chopped vegetables between two baking sheets covered in foil. Roast the vegetables in the preheated oven for 30 minutes, or until they are soft and slightly charred on the edges. Stir once, half way through roasting.
While the vegetables are roasting, cook the pasta according to the package directions (boil for 7-10 minutes, or until al dente). Once cooked, drain the pasta and return it to the pot with the burner turned off. Add the sauce and toss to coat.
In a medium bowl, stir together the ricotta, the egg, one cup of the shredded mozzarella, ¼ tsp salt, and a generous amount of freshly cracked pepper. Stir until smooth and even.
Coat an 8x8 inch casserole dish with non-stick spray. Spread ⅓ of the pasta and marinara sauce over the bottom. Layer ½ of the ricotta mixture over the pasta, then ½ of the roasted vegetables. Repeat these three layers, then end with one final layer of pasta and sauce, and the final cup of shredded mozzarella.
Reduce the heat in the oven to 375 degrees and bake the casserole for 30 minutes, or until heated through and the cheese on top is melted and slightly browned on the edges.
Southwestern Black Bean Salad with Citrus Dressing
Original source: http://www.thegardengrazer.com/2014/01/southwestern-black-bean-salad-with.html
Ingredients
15 oz. can black beans
8 oz. cherry tomatoes, diced
1 cup corn (I used frozen, thawed)
1 large orange bell pepper, diced
1/3 cup red onion, finely diced
3/4 cup loosely packed cilantro, stems removed
{For the dressing}
Juice from 1 large orange
Juice from 1 1/2 limes
1/4 tsp. cumin, or more to taste
1/2 tsp. agave (or honey)
1/8 tsp. salt
Optional: cayenne pepper or chipotle for a kick!
Directions
Make the dressing: in a small bowl, whisk together all ingredients until agave/honey is incorporated. It should yield about 1/2 cup dressing. Set aside.
In a separate bowl, combine the beans (rinsed and drained), tomato, corn, red onion, bell pepper, and roughly chopped cilantro.
Add the dressing and toss to combine.
Best if chilled 1 hour (can be longer) before serving.
Stir well before serving, as some of the dressing gathers at the bottom.
Yum! I had this as a side dish to a veggie burger, then mixed the leftovers with quinoa to take for lunches for a few days.
Ingredients
15 oz. can black beans
8 oz. cherry tomatoes, diced
1 cup corn (I used frozen, thawed)
1 large orange bell pepper, diced
1/3 cup red onion, finely diced
3/4 cup loosely packed cilantro, stems removed
{For the dressing}
Juice from 1 large orange
Juice from 1 1/2 limes
1/4 tsp. cumin, or more to taste
1/2 tsp. agave (or honey)
1/8 tsp. salt
Optional: cayenne pepper or chipotle for a kick!
Directions
Make the dressing: in a small bowl, whisk together all ingredients until agave/honey is incorporated. It should yield about 1/2 cup dressing. Set aside.
In a separate bowl, combine the beans (rinsed and drained), tomato, corn, red onion, bell pepper, and roughly chopped cilantro.
Add the dressing and toss to combine.
Best if chilled 1 hour (can be longer) before serving.
Stir well before serving, as some of the dressing gathers at the bottom.
Yum! I had this as a side dish to a veggie burger, then mixed the leftovers with quinoa to take for lunches for a few days.
Sunday, January 5, 2014
Chunky Lentil and Vegetable Soup
So I am currently sidelined with an unhappy IT band. While I'm waiting for it to heal, I've been biking to keep up my cardio. Last night a cold front came in and also brought strong wind gusts, up to 25 miles an hour. I decided to set out on a long-ish bike ride on the White Rock Creek Trail this morning. Heading south on the trail was cold and windy, I realized that my gloves weren't keeping my fingers very warm. After 30 minutes heading south, I turned around to head back north and realized I'd had a tailwind the entire way! I tried for a few minutes to struggle against the wind, but my hands were painfully cold and I realized it would take me about twice the amount of time to get back to my starting point. After less than 10 minutes, I took shelter in the nearby tennis center and called Michael to pick me up. The cold and wind was just too much for me!
After I took a hot shower to thaw out, I made myself some hearty soup. This soup was really easy, delicious and inexpensive!
I didn't have any paprika, so I subbed some chili powder which I knew had smoked paprika in it. This definitely cranked up the heat, so I ended up adding a little sugar to cut the spiciness. It was still delicious, but I think the smoked paprika would definitely add some depth so I will use that next time.
Ingredients
2 Tbsp olive oil
2 cloves garlic
1 medium onion
½ lb. (3-4) carrots
3 ribs celery (I left this out)
1 (15 oz.) can black beans
1 cup brown lentils
1 tsp cumin
1 tsp oregano
½ tsp smoked paprika
¼ tsp cayenne pepper
Freshly ground black pepper
1 (15 oz.) can petite diced tomatoes
4 cups vegetable broth
½ tsp salt
Instructions
Mince the garlic and dice the onion. Cook both in a large pot with olive oil over medium heat until tender. Meanwhile, slice the celery and peel and slice the carrots. Add the celery and carrots to the pot and continue to sauté for about 5 more minutes.
Drain the can of black beans and add it to the pot along with the dry lentils, cumin, oregano, smoked paprika, cayenne pepper, and some freshly cracked pepper (10-15 cranks of a pepper mill). Finally, add the diced tomatoes (with juices) and vegetable broth, and stir to combine.
Increase the heat to medium high and allow the pot to come up to a boil. Once it reaches a boil, turn the heat down to low, place a lid on top, and let it simmer for 30 minutes. After 30 minutes, test the lentils to make sure they are tender. If not, continue to simmer until they are tender.**
Taste the soup and add salt as needed (I added ½ tsp). Serve hot.
After I took a hot shower to thaw out, I made myself some hearty soup. This soup was really easy, delicious and inexpensive!
I didn't have any paprika, so I subbed some chili powder which I knew had smoked paprika in it. This definitely cranked up the heat, so I ended up adding a little sugar to cut the spiciness. It was still delicious, but I think the smoked paprika would definitely add some depth so I will use that next time.
Ingredients
2 Tbsp olive oil
2 cloves garlic
1 medium onion
½ lb. (3-4) carrots
3 ribs celery (I left this out)
1 (15 oz.) can black beans
1 cup brown lentils
1 tsp cumin
1 tsp oregano
½ tsp smoked paprika
¼ tsp cayenne pepper
Freshly ground black pepper
1 (15 oz.) can petite diced tomatoes
4 cups vegetable broth
½ tsp salt
Instructions
Mince the garlic and dice the onion. Cook both in a large pot with olive oil over medium heat until tender. Meanwhile, slice the celery and peel and slice the carrots. Add the celery and carrots to the pot and continue to sauté for about 5 more minutes.
Drain the can of black beans and add it to the pot along with the dry lentils, cumin, oregano, smoked paprika, cayenne pepper, and some freshly cracked pepper (10-15 cranks of a pepper mill). Finally, add the diced tomatoes (with juices) and vegetable broth, and stir to combine.
Increase the heat to medium high and allow the pot to come up to a boil. Once it reaches a boil, turn the heat down to low, place a lid on top, and let it simmer for 30 minutes. After 30 minutes, test the lentils to make sure they are tender. If not, continue to simmer until they are tender.**
Taste the soup and add salt as needed (I added ½ tsp). Serve hot.
Friday, December 27, 2013
Everything White Bean Hummus
I came across this recipe online a couple of weeks ago and just knew I had to make it! I love all things hummus and I also love everything bagels. So the thought of combining the two sounded just perfect! I decided to make it for my mother-in-law's annual Christmas Day brunch. I usually don't bring a new recipe to a potluck, but luckily this was a huge hit! We brought bagel chips for dipping because, well, you know.
I didn't have any sesame oil and didn't feel like buying a whole bottle to only use two tablespoons, so I left that out and the flavors were still really good. I am certain I will be making this again, so I might get a bottle to see if it makes a big difference.
Everything Hummus
Ingredients:
3 cups cooked cannellini/great northern beans (or 2 cans, drained and rinsed)
6 tablespoons olive oil + more for drizzling
2 tablespoons toasted sesame oil
1 whole head of roasted garlic
1/4 teaspoon salt
2 tablespoons dried minced onion
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1 tablespoon dried minced garlic
1 teaspoon flaked sea salt
1/4 teaspoon black pepper
crackers for serving
directions:
In a small bowl, combine dried onion, sesame seeds, poppy seeds, garlic, sea salt and black pepper. Toss to mix.
Add beans and roasted garlic to a food processor and pulse and blend until combined the beans begin to puree, about 2-3 minutes. With the processor still going, stream in olive oil and sesame oil, blending continuously for a few minutes (and scraping down the sides if needed) until as smooth as desired. Add salt and taste, adding more if desired but remember - all of the seasoning will go on top.
Add hummus to a bowl and drizzle with extra olive oil. Pour everything seasoning overtop and serve immediately.
I didn't have any sesame oil and didn't feel like buying a whole bottle to only use two tablespoons, so I left that out and the flavors were still really good. I am certain I will be making this again, so I might get a bottle to see if it makes a big difference.
Everything Hummus
Ingredients:
3 cups cooked cannellini/great northern beans (or 2 cans, drained and rinsed)
6 tablespoons olive oil + more for drizzling
2 tablespoons toasted sesame oil
1 whole head of roasted garlic
1/4 teaspoon salt
2 tablespoons dried minced onion
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1 tablespoon dried minced garlic
1 teaspoon flaked sea salt
1/4 teaspoon black pepper
crackers for serving
directions:
In a small bowl, combine dried onion, sesame seeds, poppy seeds, garlic, sea salt and black pepper. Toss to mix.
Add beans and roasted garlic to a food processor and pulse and blend until combined the beans begin to puree, about 2-3 minutes. With the processor still going, stream in olive oil and sesame oil, blending continuously for a few minutes (and scraping down the sides if needed) until as smooth as desired. Add salt and taste, adding more if desired but remember - all of the seasoning will go on top.
Add hummus to a bowl and drizzle with extra olive oil. Pour everything seasoning overtop and serve immediately.
Sunday, October 13, 2013
Mediterranean Barley with Chickpeas and Arugula
This recipe was super easy and made really delicious leftovers! I will definitely make it again.
The only change I made was that instead of pistachios, I used toasted pine nuts. We loooove pistachios and I think if I bought a bag, we would have eaten the whole thing! Plus, I had some pine nuts that needed to be used up. The great thing about a recipe like this is that it would be easy to mix up the ingredients. For example, you could easily sub quinoa or brown rice for the barley, use baby spinach in place of arugula, use cannellini beans in place of the chickpeas... the possibilities are endless!
Mediterranean Barley with Chickpeas and Arugula
Ingredients
1 cup uncooked pearl barley
1 cup packed arugula leaves
1 cup finely chopped red bell pepper
3 tablespoons finely chopped sun-dried tomatoes, packed without oil
1 (15 1/2-ounce) can no-salt-added chickpeas, rinsed and drained
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon crushed red pepper
2 tablespoons chopped pistachios
Preparation
1. Cook barley according to package directions, omitting salt. Combine barley, arugula, bell pepper, tomatoes, and chickpeas in a large bowl.
2. Combine lemon juice, oil, salt, and crushed red pepper, stirring with a whisk. Drizzle over barley mixture, and toss. Sprinkle with pistachios.
Susan Russo, Cooking Light
APRIL 2011
The only change I made was that instead of pistachios, I used toasted pine nuts. We loooove pistachios and I think if I bought a bag, we would have eaten the whole thing! Plus, I had some pine nuts that needed to be used up. The great thing about a recipe like this is that it would be easy to mix up the ingredients. For example, you could easily sub quinoa or brown rice for the barley, use baby spinach in place of arugula, use cannellini beans in place of the chickpeas... the possibilities are endless!
Mediterranean Barley with Chickpeas and Arugula
Ingredients
1 cup uncooked pearl barley
1 cup packed arugula leaves
1 cup finely chopped red bell pepper
3 tablespoons finely chopped sun-dried tomatoes, packed without oil
1 (15 1/2-ounce) can no-salt-added chickpeas, rinsed and drained
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon crushed red pepper
2 tablespoons chopped pistachios
Preparation
1. Cook barley according to package directions, omitting salt. Combine barley, arugula, bell pepper, tomatoes, and chickpeas in a large bowl.
2. Combine lemon juice, oil, salt, and crushed red pepper, stirring with a whisk. Drizzle over barley mixture, and toss. Sprinkle with pistachios.
Susan Russo, Cooking Light
APRIL 2011
Sunday, August 4, 2013
Easy Summer Quinoa
I've been wanting to try making quinoa at home, but for some reason it has always scared me. I thought this recipe would be a good way to try it at home. Plus it had most of my favorite summer veggies.
Yum! The quinoa was very easy to prepare and the rest of the dish came together very quickly. I think it will make great lunch leftovers, too!
I didn't add any wine and the sundried tomatoes I had were dried, not packed in oil. I also took the suggestion to use veggie broth because I wanted it to be a vegetarian recipe (and it's easy to make vegan simply by leaving off the cheese). It might even be good with some beans added!
Easy Summer Quinoa
Serves 4
Ingredients:
scant 1 cup chicken or vegetable broth
1/2 cup quinoa
2 Tablespoons extra virgin olive oil
1 large shallot, chopped
3 cloves garlic, minced
pinch red pepper flakes
2 cups chopped kale (about 1/2 bunch – I used lacinto kale)
1 small zucchini, chopped
salt & pepper
2 ears sweet corn kernels (about 2 cups)
1/4 cup sundried tomatoes packed in oil, cut into strips
1/4 cup white wine
1/2 cup peas
1/4 cup chicken or vegetable broth
1/4 cup fresh basil, chopped
shaved or fresh grated parmesan cheese, for topping
Directions:
Bring scant cup chicken (or vegetable) broth to a boil in a small saucepan. Rinse quinoa very well in a fine mesh sieve under running water (quinoa is coated in a natural, bitter coating that needs to be rinsed off) then add to saucepan, place a lid on top, turn heat down to medium-low, then cook until quinoa is tender and broth is absorbed, about 15 minutes. Set aside.
Heat olive oil in a very large skillet over medium heat. Add shallots then saute until tender, about 2 minutes. Add garlic and red chili pepper flakes then saute for 30 more seconds, stirring constantly. Turn heat up to medium-high then add kale and zucchini. Season with salt and pepper then saute for 2 minutes. Add corn and sundried tomatoes then saute for 2 more minutes.
Add white wine then scrape up brown bits from bottom of skillet with a wooden spoon. When wine is nearly gone, add peas then stir to combine. Add chicken broth and cooked quinoa then cook until broth is absorbed. Remove skillet from heat then add basil and stir to combine. Taste then add salt and pepper if necessary. Serve topped with freshly shaved or grated parmesan cheese.
Yum! The quinoa was very easy to prepare and the rest of the dish came together very quickly. I think it will make great lunch leftovers, too!
I didn't add any wine and the sundried tomatoes I had were dried, not packed in oil. I also took the suggestion to use veggie broth because I wanted it to be a vegetarian recipe (and it's easy to make vegan simply by leaving off the cheese). It might even be good with some beans added!
Easy Summer Quinoa
Serves 4
Ingredients:
scant 1 cup chicken or vegetable broth
1/2 cup quinoa
2 Tablespoons extra virgin olive oil
1 large shallot, chopped
3 cloves garlic, minced
pinch red pepper flakes
2 cups chopped kale (about 1/2 bunch – I used lacinto kale)
1 small zucchini, chopped
salt & pepper
2 ears sweet corn kernels (about 2 cups)
1/4 cup sundried tomatoes packed in oil, cut into strips
1/4 cup white wine
1/2 cup peas
1/4 cup chicken or vegetable broth
1/4 cup fresh basil, chopped
shaved or fresh grated parmesan cheese, for topping
Directions:
Bring scant cup chicken (or vegetable) broth to a boil in a small saucepan. Rinse quinoa very well in a fine mesh sieve under running water (quinoa is coated in a natural, bitter coating that needs to be rinsed off) then add to saucepan, place a lid on top, turn heat down to medium-low, then cook until quinoa is tender and broth is absorbed, about 15 minutes. Set aside.
Heat olive oil in a very large skillet over medium heat. Add shallots then saute until tender, about 2 minutes. Add garlic and red chili pepper flakes then saute for 30 more seconds, stirring constantly. Turn heat up to medium-high then add kale and zucchini. Season with salt and pepper then saute for 2 minutes. Add corn and sundried tomatoes then saute for 2 more minutes.
Add white wine then scrape up brown bits from bottom of skillet with a wooden spoon. When wine is nearly gone, add peas then stir to combine. Add chicken broth and cooked quinoa then cook until broth is absorbed. Remove skillet from heat then add basil and stir to combine. Taste then add salt and pepper if necessary. Serve topped with freshly shaved or grated parmesan cheese.
Saturday, July 13, 2013
Chocolate Chip Zucchini Bread
Last weekend, a running buddy of mine put together a group trail run. We ran at Cedar Ridge Preserve, south of Dallas in Duncanville.
What a beautiful run! I had never done a "real" trail run before, but Jacki and Nicki were excellent guides.
Above, a group shot before the run. Below, a pic I snapped of the gorgeous scenery on the trail.
After our run, we had a potluck breakfast. I used this as an opportunity to try out a new recipe, using my favorite summer vegetable.
This bread was delicious and so moist! I can't wait to make it again.
Chocolate Chip Zucchini Bread
Ingredients
3/4 cup sugar
3 tablespoons vegetable oil
2 large eggs
1 cup applesauce
2 cups all-purpose flour
2 tablespoons unsweetened cocoa
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups finely shredded zucchini (about 1 medium)
1/2 cup semisweet chocolate chips
Cooking spray
Preparation
Preheat oven to 350°.
Place first 3 ingredients in a large bowl; beat with a mixer at low speed until well blended. Stir in applesauce.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 4 ingredients (through salt), stirring well with a whisk. Add flour mixture to sugar mixture, beating just until moist. Stir in the zucchini and chocolate chips. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out almost clean. Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack.
What a beautiful run! I had never done a "real" trail run before, but Jacki and Nicki were excellent guides.
Above, a group shot before the run. Below, a pic I snapped of the gorgeous scenery on the trail.
After our run, we had a potluck breakfast. I used this as an opportunity to try out a new recipe, using my favorite summer vegetable.
This bread was delicious and so moist! I can't wait to make it again.
Chocolate Chip Zucchini Bread
Ingredients
3/4 cup sugar
3 tablespoons vegetable oil
2 large eggs
1 cup applesauce
2 cups all-purpose flour
2 tablespoons unsweetened cocoa
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups finely shredded zucchini (about 1 medium)
1/2 cup semisweet chocolate chips
Cooking spray
Preparation
Preheat oven to 350°.
Place first 3 ingredients in a large bowl; beat with a mixer at low speed until well blended. Stir in applesauce.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 4 ingredients (through salt), stirring well with a whisk. Add flour mixture to sugar mixture, beating just until moist. Stir in the zucchini and chocolate chips. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out almost clean. Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack.
Sunday, May 5, 2013
Zucchini and Black Bean Tacos
As soon as I saw this recipe on PreventionRD.com, I knew I had to make it! Sure enough, it turned out quite tasty and made great leftovers. I have a feeling I'll be making this a lot in the coming summer months! I served it with lime-cilantro rice.
Zucchini and Black Bean Tacos
2 tsp olive oil
1/2 onion, minced
2 cloves garlic, minced
2 small zucchini, diced
1 can black beans, drained and rinsed
1 cup frozen corn
1 1/2 tsp cumin
1/4 tsp cayenne
1/2 tsp chili powder
10 (6-inch) corn tortillas
Directions:
Heat the olive oil in a large skillet over medium-high heat until hot. Add the onion and saute 3-4 minutes or until softened and translucent. Stir in the garlic and saute until fragrant, about 1 minute.
Add the zucchini, beans, corn, and spices. Cook, stirring occasionally, 6-8 minutes or until softened and hot. Serve the zucchini and bean mixture hot in tortillas.
Yield: 5 servings (2 tacos each)
Nutrition Information (per serving): 273 calories; 3.2 g. fat; o mg. cholesterol; 317 mg. sodium; 51.4 g. carbohydrate; 8.4 g. fiber; 10.0 g. protein; 3.6 g. sugar
Zucchini and Black Bean Tacos
2 tsp olive oil
1/2 onion, minced
2 cloves garlic, minced
2 small zucchini, diced
1 can black beans, drained and rinsed
1 cup frozen corn
1 1/2 tsp cumin
1/4 tsp cayenne
1/2 tsp chili powder
10 (6-inch) corn tortillas
Directions:
Heat the olive oil in a large skillet over medium-high heat until hot. Add the onion and saute 3-4 minutes or until softened and translucent. Stir in the garlic and saute until fragrant, about 1 minute.
Add the zucchini, beans, corn, and spices. Cook, stirring occasionally, 6-8 minutes or until softened and hot. Serve the zucchini and bean mixture hot in tortillas.
Yield: 5 servings (2 tacos each)
Nutrition Information (per serving): 273 calories; 3.2 g. fat; o mg. cholesterol; 317 mg. sodium; 51.4 g. carbohydrate; 8.4 g. fiber; 10.0 g. protein; 3.6 g. sugar
Saturday, April 6, 2013
Colorful Vegetable Lasagna
I was craving a good vegetable lasagna last week. I really wanted my favorite butternut squash lasagna but since butternut squash is pretty much out of season by now, I knew I needed to find another recipe. I perused some Cooking Light recipes and found this recipe, which used more spring vegetables.
It turned out so delicious! I ended up making smoky marinara to use, which is my favorite marinara recipe to use with lasagna. Yum! The only other change I made was to leave out the mushrooms (not a fan of mushrooms). I thought it turned out great!
Colorful Vegetable Lasagna
Ingredients
Cooking spray (as usual, I just used a little olive oil instead)
1 cup chopped red bell pepper (about 1 medium)
1 cup chopped yellow bell pepper (about 1 medium)
1 cup chopped onion
4 medium zucchini, halved lengthwise and thinly sliced (about 5 cups)
2 (8-ounce) packages presliced cremini mushrooms
3 garlic cloves, minced
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1 1/2 cups fat-free ricotta cheese (I used part-skim)
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1 large egg
5 cupsBasic Smoky Marinara, divided
12 precooked lasagna noodles (about 8 ounces) (I used the no-boil kind)
Preparation
Preheat oven to 350°.
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add bell peppers, onion, zucchini, and mushrooms; sauté 10 minutes or until vegetables are crisp-tender and mushroom liquid evaporates. Add garlic; sauté 30 seconds.
Combine 1 1/2 cups mozzarella, ricotta, 1/4 cup Parmesan, and egg, stirring well.
Spread 1 cup Basic Marinara over bottom of a 13 x 9-inch baking dish coated with cooking spray; top with 3 noodles. Spoon 1 cup Basic Marinara evenly over noodles. Top evenly with one-third of ricotta mixture and one-third of vegetable mixture. Repeat layers twice, ending with noodles. Top with remaining 1 cup Basic Marinara. Sprinkle evenly with remaining 1/2 cup mozzarella and remaining 1/4 cup Parmesan. Cover and bake at 350° for 45 minutes. Uncover and bake an additional 10 minutes or until cheese melts. Let stand 10 minutes.
Bruce Weinstein, Cooking Light
OCTOBER 2007
It turned out so delicious! I ended up making smoky marinara to use, which is my favorite marinara recipe to use with lasagna. Yum! The only other change I made was to leave out the mushrooms (not a fan of mushrooms). I thought it turned out great!
Colorful Vegetable Lasagna
Ingredients
Cooking spray (as usual, I just used a little olive oil instead)
1 cup chopped red bell pepper (about 1 medium)
1 cup chopped yellow bell pepper (about 1 medium)
1 cup chopped onion
4 medium zucchini, halved lengthwise and thinly sliced (about 5 cups)
3 garlic cloves, minced
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1 1/2 cups fat-free ricotta cheese (I used part-skim)
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1 large egg
5 cups
12 precooked lasagna noodles (about 8 ounces) (I used the no-boil kind)
Preparation
Preheat oven to 350°.
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add bell peppers, onion, zucchini, and mushrooms; sauté 10 minutes or until vegetables are crisp-tender and mushroom liquid evaporates. Add garlic; sauté 30 seconds.
Combine 1 1/2 cups mozzarella, ricotta, 1/4 cup Parmesan, and egg, stirring well.
Spread 1 cup Basic Marinara over bottom of a 13 x 9-inch baking dish coated with cooking spray; top with 3 noodles. Spoon 1 cup Basic Marinara evenly over noodles. Top evenly with one-third of ricotta mixture and one-third of vegetable mixture. Repeat layers twice, ending with noodles. Top with remaining 1 cup Basic Marinara. Sprinkle evenly with remaining 1/2 cup mozzarella and remaining 1/4 cup Parmesan. Cover and bake at 350° for 45 minutes. Uncover and bake an additional 10 minutes or until cheese melts. Let stand 10 minutes.
Bruce Weinstein, Cooking Light
OCTOBER 2007
Pine Nut and Lemon Orzo
I needed a quick and easy side dish to take to our Easter potluck and found this recipe in my search. It seemed to fit the bill so I put it together that morning. This made a delicious side dish! It makes a lot, so we ended up taking some home and the leftovers were delicious as well.
Pine Nut and Lemon Orzo
Ingredients
4 cups uncooked orzo (rice-shaped pasta; about 1 1/2 pounds)
2 tablespoons grated lemon rind
3/4 cup fresh lemon juice (about 4 medium lemons)
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
3/4 cup chopped fresh flat-leaf parsley
1/2 cup pine nuts, toasted
Preparation
Cook pasta according to package directions, omitting salt and fat. Drain.
Combine rind, juice, salt, and pepper in a large bowl. Slowly add oil to juice mixture, stirring constantly with a whisk. Add pasta to juice mixture; toss to coat. Cool to room temperature. Stir in parsley and pine nuts.
Jackie Mills, R.D., Cooking Light
MAY 2007
Pine Nut and Lemon Orzo
Ingredients
4 cups uncooked orzo (rice-shaped pasta; about 1 1/2 pounds)
2 tablespoons grated lemon rind
3/4 cup fresh lemon juice (about 4 medium lemons)
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
3/4 cup chopped fresh flat-leaf parsley
1/2 cup pine nuts, toasted
Preparation
Cook pasta according to package directions, omitting salt and fat. Drain.
Combine rind, juice, salt, and pepper in a large bowl. Slowly add oil to juice mixture, stirring constantly with a whisk. Add pasta to juice mixture; toss to coat. Cool to room temperature. Stir in parsley and pine nuts.
Jackie Mills, R.D., Cooking Light
MAY 2007
Tuesday, February 19, 2013
Autumn Saute
My brother-in-law's girlfriend (Autumn) made an amazing dish for Thanksgiving this year. It had all of my favorite fall flavors: butternut squash, kale, cranberries, walnuts... yum! I immediately asked her for the recipe and she shared this link. It quickly became a favorite weeknight recipe for me (although not for Michael, who does not enjoy butternut squash...more for me).
She added some brown rice (and I serve it the same way) but it would also be quite tasty with quinoa. She also used feta instead of goat cheese. I have used both kinds of cheese and I think they are equally delicious. (Then again, I love cheese.)
Kale and Butternut Squash Saute
Ingredients:
-2 tbsp extra virgin olive oil
-3 lbs butternut squash, peeled and cut into 1/2-inch cubes (about 3 1/2 cups)
-1/2 cup diced yellow onion
-2 garlic cloves, minced
-4 1/2 cups chopped fresh kale
-1 tsp grated lemon zest (I usually leave this out, I think the lemon juice adds enough flavor)
-2 tbsp freshly squeezed lemon juice
-1/2 tsp kosher salt
-1/2 tsp black pepper
-2 tbsp dried cranberries
-4 tbsp chopped walnuts, toasted
-4 tbsp crumbled goat cheese
Directions:
1. Heat oil in a large skillet over medium-high heat. Add squash, onion, and garlic and cook, stirring constantly, until squash is lightly browned and slightly tender (about 7 minutes).
2. Add kale, lemon zest, lemon juice, salt, and pepper, and cook until kale is wilted and squash is tender (5-7 minutes). Remove from heat.
3. Add cranberries and nuts, tossing to combine. Sprinkle with goat cheese and serve immediately.
She added some brown rice (and I serve it the same way) but it would also be quite tasty with quinoa. She also used feta instead of goat cheese. I have used both kinds of cheese and I think they are equally delicious. (Then again, I love cheese.)
Kale and Butternut Squash Saute
Ingredients:
-2 tbsp extra virgin olive oil
-3 lbs butternut squash, peeled and cut into 1/2-inch cubes (about 3 1/2 cups)
-1/2 cup diced yellow onion
-2 garlic cloves, minced
-4 1/2 cups chopped fresh kale
-1 tsp grated lemon zest (I usually leave this out, I think the lemon juice adds enough flavor)
-2 tbsp freshly squeezed lemon juice
-1/2 tsp kosher salt
-1/2 tsp black pepper
-2 tbsp dried cranberries
-4 tbsp chopped walnuts, toasted
-4 tbsp crumbled goat cheese
Directions:
1. Heat oil in a large skillet over medium-high heat. Add squash, onion, and garlic and cook, stirring constantly, until squash is lightly browned and slightly tender (about 7 minutes).
2. Add kale, lemon zest, lemon juice, salt, and pepper, and cook until kale is wilted and squash is tender (5-7 minutes). Remove from heat.
3. Add cranberries and nuts, tossing to combine. Sprinkle with goat cheese and serve immediately.
Monday, January 28, 2013
White Bean Tuscan Soup
My friend Suzanne and I were discussing soup the other day. (What? We like soup.) She is the one that gave me the recipe for Turkey, Kale and Brown Rice Soup. We were discussing vegetarian soups and thought that the turkey soup could be easily changed into a vegetarian white bean soup. A quick Google search brought up this recipe, very similar and even fewer ingredients.
This was an easy soup to make on a weeknight, lots of chopping but everything still came together in less than 40 minutes. I used fresh carrots instead of canned, I personally would have added them earlier to soften with the onion and garlic. Everything else I followed to the letter, it made a fabulous light meal served with Parmesan on top 7 grain bread on the side.
Ingredients:
2 tablespoons extra-virgin olive oil
1 cup diced yellow onion
4 large garlic cloves, roughly chopped
1 (32 ounce) box low-sodium vegetable broth
4 cups packed chopped kale
1 (14.5 ounce) can Italian-style diced tomatoes
1 (14.5 ounce) can no-salt-added cannellini beans, drained and rinsed
1 (14.5 ounce) can sliced carrots, drained, or two large carrots, peeled and sliced
Method:
In a large saucepan, heat olive oil over medium heat. Add onion and cook 3 minutes. Add garlic and cook 2 minutes longer. Add broth, kale and tomatoes (and fresh carrots, if using) and cover. Cook 5 minutes or until kale is tender. Add beans and canned carrots and heat thoroughly. Serve hot.
Nutritional Info:
PER SERVING:284 calories (80 from fat), 8g total fat, 1g saturated fat, 0mg cholesterol, 460mg sodium, 33g carbohydrate (8g dietary fiber, 7g sugar), 9g protein
This was an easy soup to make on a weeknight, lots of chopping but everything still came together in less than 40 minutes. I used fresh carrots instead of canned, I personally would have added them earlier to soften with the onion and garlic. Everything else I followed to the letter, it made a fabulous light meal served with Parmesan on top 7 grain bread on the side.
Ingredients:
2 tablespoons extra-virgin olive oil
1 cup diced yellow onion
4 large garlic cloves, roughly chopped
1 (32 ounce) box low-sodium vegetable broth
4 cups packed chopped kale
1 (14.5 ounce) can Italian-style diced tomatoes
1 (14.5 ounce) can no-salt-added cannellini beans, drained and rinsed
1 (14.5 ounce) can sliced carrots, drained, or two large carrots, peeled and sliced
Method:
In a large saucepan, heat olive oil over medium heat. Add onion and cook 3 minutes. Add garlic and cook 2 minutes longer. Add broth, kale and tomatoes (and fresh carrots, if using) and cover. Cook 5 minutes or until kale is tender. Add beans and canned carrots and heat thoroughly. Serve hot.
Nutritional Info:
PER SERVING:284 calories (80 from fat), 8g total fat, 1g saturated fat, 0mg cholesterol, 460mg sodium, 33g carbohydrate (8g dietary fiber, 7g sugar), 9g protein
Pasta with Chickpeas and Garlic Sauce
I have been trying to make a new recipe a week this year in the hopes of getting out of the dinner rut I've been in. I am in particular need of vegetarian recipes, I have lots of chicken and turkey recipes to rotate.
I had actually come across this recipe on Cooking Light's website a while ago, but didn't use it because I didn't have a food processor (and our blender is a pain to clean). Luckily, Santa brought me a beautiful Kitchenaid food processor, so it was time to give it a try!
I read through the reviews ahead of time and made a few changes based on other readers' comments. I only used about half the amount of chicken broth called for (and next time would use vegetable broth to make the recipe vegetarian) and also cooked all of the garlic at once instead of adding raw garlic at the end. I served with roasted broccoli and it made a great dinner.
Ingredients
2 teaspoons olive oil
2 garlic cloves, peeled and crushed
3/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1 (15.5-ounce) can chickpeas (garbanzo beans), drained
1 (14-ounce) can fat-free, less-sodium chicken broth (as I said, I only used about half)
1 1/2 cups uncooked medium seashell pasta (about 6 ounces) (based on the reviews, I used the whole 10oz box of pasta)
1/2 cup grape tomatoes, halved
2 garlic cloves, minced
1 tablespoon minced fresh parsley
1 tablespoon fresh lemon juice
3 tablespoons shredded Parmigiano-Reggiano cheese
Preparation
Heat oil in a medium saucepan over medium heat. Add crushed garlic (as I noted earlier, I used all four cloves of garlic at this step); sauté 1 minute. Add salt, pepper, chickpeas, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes.
While garlic mixture simmers, cook pasta in boiling water 9 minutes, omitting salt and fat; drain well.
Place chickpea mixture in a food processor, and process until smooth. Combine chickpea mixture, pasta, tomatoes,minced garlic, fresh parsley, and lemon juice; toss well. Sprinkle with cheese. Serve immediately.
Lia Huber, Cooking Light
JANUARY 2005
I had actually come across this recipe on Cooking Light's website a while ago, but didn't use it because I didn't have a food processor (and our blender is a pain to clean). Luckily, Santa brought me a beautiful Kitchenaid food processor, so it was time to give it a try!
I read through the reviews ahead of time and made a few changes based on other readers' comments. I only used about half the amount of chicken broth called for (and next time would use vegetable broth to make the recipe vegetarian) and also cooked all of the garlic at once instead of adding raw garlic at the end. I served with roasted broccoli and it made a great dinner.
Ingredients
2 teaspoons olive oil
2 garlic cloves, peeled and crushed
3/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1 (15.5-ounce) can chickpeas (garbanzo beans), drained
1 (14-ounce) can fat-free, less-sodium chicken broth (as I said, I only used about half)
1 1/2 cups uncooked medium seashell pasta (about 6 ounces) (based on the reviews, I used the whole 10oz box of pasta)
1/2 cup grape tomatoes, halved
2 garlic cloves, minced
1 tablespoon minced fresh parsley
1 tablespoon fresh lemon juice
3 tablespoons shredded Parmigiano-Reggiano cheese
Preparation
Heat oil in a medium saucepan over medium heat. Add crushed garlic (as I noted earlier, I used all four cloves of garlic at this step); sauté 1 minute. Add salt, pepper, chickpeas, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes.
While garlic mixture simmers, cook pasta in boiling water 9 minutes, omitting salt and fat; drain well.
Place chickpea mixture in a food processor, and process until smooth. Combine chickpea mixture, pasta, tomatoes,
Lia Huber, Cooking Light
JANUARY 2005
Wednesday, October 10, 2012
Spinach and Tortellini Soup
This weekend the weather turned chilly and I was in the mood for soup. My good friend Jen posted a picture on Facebook of a delicious looking soup simmering on her stove, so I immediately requested the recipe! It turned out delicious and we have been enjoying the leftovers for lunches this week.
Ingredients:
Pam & 1 tbs olive oil (I just used olive oil)
1 medium yellow onion, diced
4 gloves garlic, minced
2 15-oz cans crushed or diced tomatoes (I did diced with Italian seasoning)
2 15-oz cans tomato sauce (keep the cans b/c you will need 2 15-oz cans of water)
1 10- or 12-oz box frozen spinach
1 12-oz bag frozen cheese tortellini (The only cheese tortellini I saw in the freezer case was 19-oz so ours was heavy on the tortellini!)
black pepper (to taste, I'd say at least a heaping tbs)
salt to taste
1 tsp dried oregano (or to taste)
1 tsp dried basil (or to taste)
Cook the onion and garlic on medium/low to let the onions sweat until soft and tender.
Add the cans of tomato sauce, tomatoes, water, basil, oregano and pepper. Turn up heat until it simmers. I let it simmer for a bit but I was in no hurry. If you are, continue on!
Add the frozen spinach (still frozen) and stir occasionally to help it break up. Once the spinach is mixed in, add the tortellini (still frozen). Cook on medium/high until the tortellini is tender (about 10 minutes). Add salt to taste. Voila!
Makes 8, 2-cup servings.
Ingredients:
Pam & 1 tbs olive oil (I just used olive oil)
1 medium yellow onion, diced
4 gloves garlic, minced
2 15-oz cans crushed or diced tomatoes (I did diced with Italian seasoning)
2 15-oz cans tomato sauce (keep the cans b/c you will need 2 15-oz cans of water)
1 10- or 12-oz box frozen spinach
1 12-oz bag frozen cheese tortellini (The only cheese tortellini I saw in the freezer case was 19-oz so ours was heavy on the tortellini!)
black pepper (to taste, I'd say at least a heaping tbs)
salt to taste
1 tsp dried oregano (or to taste)
1 tsp dried basil (or to taste)
Cook the onion and garlic on medium/low to let the onions sweat until soft and tender.
Add the cans of tomato sauce, tomatoes, water, basil, oregano and pepper. Turn up heat until it simmers. I let it simmer for a bit but I was in no hurry. If you are, continue on!
Add the frozen spinach (still frozen) and stir occasionally to help it break up. Once the spinach is mixed in, add the tortellini (still frozen). Cook on medium/high until the tortellini is tender (about 10 minutes). Add salt to taste. Voila!
Makes 8, 2-cup servings.
Sunday, August 19, 2012
Minestrone with Spring Vegetables
I love to make soup on Sundays, it's great to take for lunches all week! I gave this one a try this week, it was delicious! I would definitely make it again but might cut it in half. Michael is not a big soup eater (other than his favorite Black Bean and Lentil Soup), so I ended up with way more leftovers than I could eat!
I found this recipe in Runner's World a couple of months ago and decided to give it a try even though we're well into summer. :) Like most of the soup recipes I like, it is a great base recipe, very easy to play around the ingredients.
2 quarts good-quality vegetable broth
1 14.5-ounce can petite-diced tomatoes
2 tablespoons olive oil
1 large onion, cut into small dice
1 celery stalk, cut into small dice (I skipped this, don't like celery)
1 peeled carrot, cut into small dice
2 teaspoons Italian seasonings
1/4 teaspoon hot red pepper flakes, or to taste
2 cans (15 to 16 ounces each) small white beans, not drained (I used one can of cannellini beans, one of chickpeas)
8 ounces frozen green peas
8 ounces coarsely chopped escarole (I used spinach because that is what I had)
1 cup ditalini (or any bite-size pasta) (I used orzo)
Sprinkle of salt and ground black pepper
Microwave broth and tomatoes together on high until steaming (5 minutes). (I actually skipped this step and just heated them both in the bot when the recipe called to add them, I didn't see the point in dirtying up another bowl.)
Heat oil over medium-high heat in a large pot. Add onions, celery, and carrots; saute till tender (5 minutes). Add Italian seasonings and red pepper; saute until fragrant (one minute).
Add broth mixture and remaining ingredients; cover and bring to a simmer. Reduce heat to medium-low; continue to simmer, partially covered and stirring occasionally, until vegetables are soft and pasta is tender (15 minutes). (I actually waited until the pasta was almost done to add the peas and spinach, I didn't want them to get overcooked.) Serves eight.
I found this recipe in Runner's World a couple of months ago and decided to give it a try even though we're well into summer. :) Like most of the soup recipes I like, it is a great base recipe, very easy to play around the ingredients.
2 quarts good-quality vegetable broth
1 14.5-ounce can petite-diced tomatoes
2 tablespoons olive oil
1 large onion, cut into small dice
1 celery stalk, cut into small dice (I skipped this, don't like celery)
1 peeled carrot, cut into small dice
2 teaspoons Italian seasonings
1/4 teaspoon hot red pepper flakes, or to taste
2 cans (15 to 16 ounces each) small white beans, not drained (I used one can of cannellini beans, one of chickpeas)
8 ounces frozen green peas
8 ounces coarsely chopped escarole (I used spinach because that is what I had)
1 cup ditalini (or any bite-size pasta) (I used orzo)
Sprinkle of salt and ground black pepper
Microwave broth and tomatoes together on high until steaming (5 minutes). (I actually skipped this step and just heated them both in the bot when the recipe called to add them, I didn't see the point in dirtying up another bowl.)
Heat oil over medium-high heat in a large pot. Add onions, celery, and carrots; saute till tender (5 minutes). Add Italian seasonings and red pepper; saute until fragrant (one minute).
Add broth mixture and remaining ingredients; cover and bring to a simmer. Reduce heat to medium-low; continue to simmer, partially covered and stirring occasionally, until vegetables are soft and pasta is tender (15 minutes). (I actually waited until the pasta was almost done to add the peas and spinach, I didn't want them to get overcooked.) Serves eight.
Thursday, July 19, 2012
Arugula Pesto
I've been on the lookout for recipes that don't require much heat, our kitchen can heat up the entire downstairs. It's hot enough outside, no need to bring it indoors!
This recipe from Cooking Light seemed to fit the bill. I don't make pesto at home often because the ingredients can be expensive. I read that you can store pine nuts in the freezer for up to a year, so at least they will not go to waste. I ended up making this two weeks in a row to use up the extra basil and arugula, but it was so good I couldn't wait to repeat it!
Linguine with Arugula Pesto
Ingredients:
12 ounces uncooked linguine (I used whole wheat spaghetti)
1 tablespoon pine nuts, toasted
1 garlic clove, crushed
2 cups loosely packed arugula
2 cups loosely packed basil leaves
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon black pepper
6 tablespoons grated fresh pecorino Romano cheese (I used parmesan)
1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid. Place pasta in a bowl.
2. Place 1 tablespoon pine nuts and garlic in a food processor; process until minced. Add arugula and the next 5 ingredients (through black pepper), and process until well combined.
3. Add arugula mixture and reserved cooking liquid to serving bowl; toss well to coat. Serve with cheese.
This recipe from Cooking Light seemed to fit the bill. I don't make pesto at home often because the ingredients can be expensive. I read that you can store pine nuts in the freezer for up to a year, so at least they will not go to waste. I ended up making this two weeks in a row to use up the extra basil and arugula, but it was so good I couldn't wait to repeat it!
Linguine with Arugula Pesto
Ingredients:
12 ounces uncooked linguine (I used whole wheat spaghetti)
1 tablespoon pine nuts, toasted
1 garlic clove, crushed
2 cups loosely packed arugula
2 cups loosely packed basil leaves
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon black pepper
6 tablespoons grated fresh pecorino Romano cheese (I used parmesan)
1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid. Place pasta in a bowl.
2. Place 1 tablespoon pine nuts and garlic in a food processor; process until minced. Add arugula and the next 5 ingredients (through black pepper), and process until well combined.
3. Add arugula mixture and reserved cooking liquid to serving bowl; toss well to coat. Serve with cheese.
Saturday, June 9, 2012
Baked Ziti and Summer Veggies
This is another recipe that I tore out of Cooking Light a while ago and forgot about. So glad I found it again and decided to try it, it turned out delicious! I have been working crazy hours lately so I did a lot of the prep work (like chopping the squash and onion) ahead of time. It came together very quickly! The recipe also had a lot of "wiggle room" as I made several tweaks that I noted below. Not major changes, just things that would work better with what I had on hand and would require less measuring.
Baked Ziti and Summer Veggies
Ingredients
4 ounces uncooked ziti (I used half a box of whole wheat shells)
1 tablespoon olive oil
2 cups chopped yellow squash (I used two squashes)
1 cup chopped zucchini (I used two squashes)
1/2 cup chopped onion
2 cups chopped tomato (I used a can of diced tomatoes)
2 garlic cloves, minced
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano (I used about a half teaspoon of dried Italian herbs)
3/4 teaspoon salt, divided
1/8 teaspoon crushed red pepper
1/4 cup (2 ounces) part-skim ricotta cheese (I used whole milk ricotta)
1 large egg, lightly beaten
Cooking spray (I never use cooking spray, just a little olive oil)
Preparation
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Preheat oven to 400°.
3. Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, and onion; sauté 5 minutes. Add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.
4. Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella. Bake at 400° for 15 minutes or until bubbly and browned.
Blakeslee Wright, Cooking Light
JULY 2011
Baked Ziti and Summer Veggies
Ingredients
4 ounces uncooked ziti (I used half a box of whole wheat shells)
1 tablespoon olive oil
2 cups chopped yellow squash (I used two squashes)
1 cup chopped zucchini (I used two squashes)
1/2 cup chopped onion
2 cups chopped tomato (I used a can of diced tomatoes)
2 garlic cloves, minced
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano (I used about a half teaspoon of dried Italian herbs)
3/4 teaspoon salt, divided
1/8 teaspoon crushed red pepper
1/4 cup (2 ounces) part-skim ricotta cheese (I used whole milk ricotta)
1 large egg, lightly beaten
Cooking spray (I never use cooking spray, just a little olive oil)
Preparation
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Preheat oven to 400°.
3. Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, and onion; sauté 5 minutes. Add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.
4. Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella. Bake at 400° for 15 minutes or until bubbly and browned.
Blakeslee Wright, Cooking Light
JULY 2011
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