I know, another post about food, and again, no pictures! I promise to try and do better, but this time, it's not my fault. My server where we store the pictures is down, so I can't post about E's new bedroom, which was what I was going to do today. Instead, I'm going to talk about my new favorite fall soup. I made this last night from the all recipes website, and it was so good, my husband had seconds!
Ingredients:
1/4 cup butter
2 large sweet potatoes, peeled and chopped
3 large carrots, peeled and chopped
1 apple, peeled and chopped
1 onion, peeled and chopped
1/2 cup lentils (the original recipe says red, but i just had regular lentils and it was fine)
1/4 tp powdered ginger
1/2 tp black pepper
1/2 tp cumin
1/2 tp chili powder
1/2 tp paprika
4 cups veggie broth (I used chicken bouillon cubes and cut out the 1 tp salt original recipe called for)
Directions:
Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped veggies and apple in the pot and cook about 10 minutes, until onions are translucent.
Stir in lentils and all seasonings, including broth. Cover and simmer on low for 30 minutes. Then puree with an immersion blender or blend in batches in your blender.
Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. Show all posts
Thursday, November 14, 2013
Tuesday, September 24, 2013
Veggie Fried Rice...or why Pinterest is driving me crazy!
As stated before, I really love Pinterest. I use it all the time to find ideas for dinners for the family, not to mention kid crafts, decorating ideas, and anything else you could think of. However, the reason why I continue to post recipes here is because occasionally, a recipe I love on Pinterest suddenly disappears. You click on the picture you diligently filed away for future use, and the recipe attached to it is gone!
That happened to me today, unfortunately, it happened before I posted the recipe here. And even worse, it was one that P actually liked! Luckily, thanks to the power of google, i was able to find the original post here. What a relief! This is turning into one of our regular meals, meaning I'll make it at least once or twice a year.
Vegetarian Quinoa "Fried Rice"
Ingredients:
2 TB olive oil, divided
2 large eggs, beaten
2 tp minced garlic
1 small onion, diced
1 zucchini, chopped
1 cup frozen corn
1 cup frozen peas
3 carrots, peeled and grated
3 cups cooked quinoa
1 tp ginger powder
3 TB soy sauce
sriracha, for serving
Directions:
Heat 1 tablespoon olive oil in a medium skillet over low heat. Add eggs and fry until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces.
That happened to me today, unfortunately, it happened before I posted the recipe here. And even worse, it was one that P actually liked! Luckily, thanks to the power of google, i was able to find the original post here. What a relief! This is turning into one of our regular meals, meaning I'll make it at least once or twice a year.
Vegetarian Quinoa "Fried Rice"
Ingredients:
2 TB olive oil, divided
2 large eggs, beaten
2 tp minced garlic
1 small onion, diced
1 zucchini, chopped
1 cup frozen corn
1 cup frozen peas
3 carrots, peeled and grated
3 cups cooked quinoa
1 tp ginger powder
3 TB soy sauce
sriracha, for serving
Directions:
Heat 1 tablespoon olive oil in a medium skillet over low heat. Add eggs and fry until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces.
Heat remaining 1 tablespoon olive oil in a large skillet or wok
over medium high heat. Add garlic and onion, and cook, stirring
often, until onions become translucent, about 4-5 minutes.
Add zucchini. Cook, stirring constantly, until vegetables are
tender, about 3-4 minutes.
Add corn, peas, carrots and quinoa. Cook, stirring constantly,
until heated through, about 1-2 minutes.
Add ginger and soy sauce, and gently toss to combine. Cook,
stirring constantly, until heated through, about 2 minutes.
Stir in eggs.
Serve immediately, drizzled with Sriracha, if desired.
Saturday, October 27, 2012
Soup's On!
I love the fall. It is the perfect excuse to spend a lot of time in the kitchen cooking. In the last couple of weeks, I've made two soups that I was sure P wouldn't like, but after I pureed them, he really enjoyed them. I couldn't be happier with this outcome since they were both very healthy and super tasty!
Curried Lentil Soup
Original recipe found here
Ingredients:
4 center-cut bacon slices (I forgot the bacon when we had leftovers later in the week, still good but the bacon was a nice touch)
1 1/2 cups chopped sweet onion (1 onion)
4 garlic cloves, finely chopped
3 cups chicken broth
1 cup dried lentils
2 chopped carrots
2 chopped celery stalks
2 teaspoons curry powder
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
2 (14.5-ounce) cans no-salt-added stewed tomatoes, undrained (I used frozen dices from my garden last year, they were great!)
Directions:
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add onion and garlic to drippings in pan; sauté 3 minutes. Transfer onion mixture to a slow cooker. Stir in broth and everything else. Cover and cook on LOW for 8 hours.
Cream of Cauliflower Soup
Original recipe found here
Ingredients:
2 Tb Butter
1 large onion, chopped
4 cloves garlic, minced
2 large potatoes, peeled and cubed
2 carrots, sliced
3.5 C chicken broth
1 head cauliflower, chopped
1 C milk
3/4 tp salt
1/2 tp pepper
1/8 tp nutmeg
Directions:
In large pot, melt butter. Cook onion and garlic about five minutes, until onion is translucent. Then add potatoes and carrots, cook five more minutes. Add chicken broth and bring to a boil. Add cauliflower and reduce heat. Simmer for 20 minutes.
Blend all ingredients together in batches in the blender, or with an immersion blender. Add milk, salt, pepper, and nutmeg.
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Curried Lentil Soup
Original recipe found here
Ingredients:
4 center-cut bacon slices (I forgot the bacon when we had leftovers later in the week, still good but the bacon was a nice touch)
1 1/2 cups chopped sweet onion (1 onion)
4 garlic cloves, finely chopped
3 cups chicken broth
1 cup dried lentils
2 chopped carrots
2 chopped celery stalks
2 teaspoons curry powder
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
2 (14.5-ounce) cans no-salt-added stewed tomatoes, undrained (I used frozen dices from my garden last year, they were great!)
Directions:
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add onion and garlic to drippings in pan; sauté 3 minutes. Transfer onion mixture to a slow cooker. Stir in broth and everything else. Cover and cook on LOW for 8 hours.
Cream of Cauliflower Soup
Original recipe found here
Ingredients:
2 Tb Butter
1 large onion, chopped
4 cloves garlic, minced
2 large potatoes, peeled and cubed
2 carrots, sliced
3.5 C chicken broth
1 head cauliflower, chopped
1 C milk
3/4 tp salt
1/2 tp pepper
1/8 tp nutmeg
Directions:
In large pot, melt butter. Cook onion and garlic about five minutes, until onion is translucent. Then add potatoes and carrots, cook five more minutes. Add chicken broth and bring to a boil. Add cauliflower and reduce heat. Simmer for 20 minutes.
Blend all ingredients together in batches in the blender, or with an immersion blender. Add milk, salt, pepper, and nutmeg.
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Cream of Cauliflower soup, with smokehouse black pepper, so good!
Saturday, October 6, 2012
Barley Vegetable soup
My mother-in-law visited last week while my husband was out of town, so we got to eat whatever we wanted. I made this soup, since there is no way that P would eat it, too many vegetables he doesn't like. We ate it for four days and I wish I had more, I could eat it every day.
Ingredients:
1C chopped onion (1 large)
1/2C bias-sliced carrot (1 medium)
1/2C sliced celery (1 stalk)
2C sliced fresh mushrooms
1 15 oz can red beans, rinsed and drained
1 14.5 oz can stewed tomatoes
1 10 oz package frozen whole kernel corn
1/2C regular barley
2tp dried Italian seasoning
1/4tp ground black pepper
3 cloves garlic, minced
5cups vegetable or chicken broth
Directions:
Put everything together in the crock pot and cook 8-10 hours on low, then enjoy!
Ingredients:
1C chopped onion (1 large)
1/2C bias-sliced carrot (1 medium)
1/2C sliced celery (1 stalk)
2C sliced fresh mushrooms
1 15 oz can red beans, rinsed and drained
1 14.5 oz can stewed tomatoes
1 10 oz package frozen whole kernel corn
1/2C regular barley
2tp dried Italian seasoning
1/4tp ground black pepper
3 cloves garlic, minced
5cups vegetable or chicken broth
Directions:
Put everything together in the crock pot and cook 8-10 hours on low, then enjoy!
Pumpkin Mac & Cheese
My husband loved this dish so much, I couldn't believe it. He's sitting next to me right now and when he saw this one was getting added to the blog, he got really excited. I will have to make it again soon!
Original Recipe found here
Ingredients:
2 C dried elbow macaroni
2 Tb butter
2 Tb flour
1/2 tp salt
1/2 tp pepper
1 cup whipping cream
1 cup whole milk
4 oz shredded Fontina
2 cups cooked pumpkin (I used cooked pumpkin, but you could use store bought canned)
1/2 cup bread crumbs
1/2 cup grated Parmesan cheese
Directions:
1. Preheat oven to 350 degrees F. Cook pasta in a large pot following package directions. Drain cooked pasta, then return to pot.
2. For cheese sauce, in a dutch oven melt butter over medium heat. Stir in flour, salt, and pepper. Add whipping cream and milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, pumpkin, and sage until cheese is melted. Add Pasta to dutch oven.
3. In a small bowl combine bread crumbs, Parmesan, and oil; sprinkle over pasta. Bake, uncovered, for 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving.
Original Recipe found here
Ingredients:
2 C dried elbow macaroni
2 Tb butter
2 Tb flour
1/2 tp salt
1/2 tp pepper
1 cup whipping cream
1 cup whole milk
4 oz shredded Fontina
2 cups cooked pumpkin (I used cooked pumpkin, but you could use store bought canned)
1/2 cup bread crumbs
1/2 cup grated Parmesan cheese
Directions:
1. Preheat oven to 350 degrees F. Cook pasta in a large pot following package directions. Drain cooked pasta, then return to pot.
2. For cheese sauce, in a dutch oven melt butter over medium heat. Stir in flour, salt, and pepper. Add whipping cream and milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, pumpkin, and sage until cheese is melted. Add Pasta to dutch oven.
3. In a small bowl combine bread crumbs, Parmesan, and oil; sprinkle over pasta. Bake, uncovered, for 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving.
Sunday, July 15, 2012
Dakota Smashed Pea & Barley Soup
I went to California Pizza Kitchen and had this soup. It was so good, I tried to recreate it myself. Here is the original recipe that I found online.
Ingredients:
2 c split peas
6 c water
4 c chicken broth
1/3 c onion (minced)
2 tp lemon juice
1 tp salt
1 tp sugar
1/4 tp parsley
1/4 tp white pepper
1/8 tp thyme
1/2 c barley
6 c water
2 med carrots (diced)
1/2 c celery
Directions:
1. Rinse and sort the split peas
2. Add them do a large pot with 6 c water, chicken broth, onion, garlic, lemon juice, salt, sugar, parsley, pepper, thyme, and celery.
3. Bring to a boil, reduce heat and simmer 1 1/2 hours
4. Bring barley and 6 cups water to a boil, reduce heat and simmer 1 1/2 hours.
5. Blend in food processor the pea mixture in batches.
6. Drain any extra liquid from the barley and add the barley to the pea soup.
7. Add carrots and simmer 15-20 minutes
8. Turn off heat, cover soup and let sit 10-15 minutes before serving.
Ingredients:
2 c split peas
6 c water
4 c chicken broth
1/3 c onion (minced)
2 tp lemon juice
1 tp salt
1 tp sugar
1/4 tp parsley
1/4 tp white pepper
1/8 tp thyme
1/2 c barley
6 c water
2 med carrots (diced)
1/2 c celery
Directions:
1. Rinse and sort the split peas
2. Add them do a large pot with 6 c water, chicken broth, onion, garlic, lemon juice, salt, sugar, parsley, pepper, thyme, and celery.
3. Bring to a boil, reduce heat and simmer 1 1/2 hours
4. Bring barley and 6 cups water to a boil, reduce heat and simmer 1 1/2 hours.
5. Blend in food processor the pea mixture in batches.
6. Drain any extra liquid from the barley and add the barley to the pea soup.
7. Add carrots and simmer 15-20 minutes
8. Turn off heat, cover soup and let sit 10-15 minutes before serving.
Friday, July 13, 2012
Why I need a mandolin
Last Tuesday, P and I made zucchini pasta for dinner. It turned out delicious, I simply blanched the zucchini for about 10-30 seconds and served it with spaghetti sauce and Parmesan cheese. However, I sliced 4 zucchinis extremely thin by hand. This took forever! I would love to make this dish again, however I refuse to until I have a mandolin. Isn't it beautiful?
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