This was better than I thought it would be. My 12 year old had seconds.
Wednesday, October 27, 2010
I found this lovely recipe here.
Wednesday, October 20, 2010
Heat olive oil in skillet then add batter and grill. Flip after brown on one side. Can be messy and tough to get the right consistency but always tastes great.
Thursday, October 14, 2010
Tuesday, October 12, 2010
This recipe comes from the cookbook, "Saving Dinner The Vegetarian Way".
Saturday, October 9, 2010
I loved egg sandwiches. That is until I learned how horribly laying hens are treated on factory farms. I have a friend who has true free range chickens. I would gladly eat those eggs. I didn't have any, but I did have tofu. I was inspired to try this after having vegan eggs benedict at 24 carrots today. I have made tofu scramble in the past and I love it. The vegan eggs benedict was ridiculously good.
Thursday, October 7, 2010
1/2 pound asparagus, trimmed and cut into 1-inch pieces
1/2 pound green beans, trimmed and cut into 1-inch pieces
2 sweet orange peppers, cored, seeded and cut into 1/4-inch strips
1 pound spaghetti
3/4 cup half-and-half
3/4 cup chicken broth (I used vegetable broth)
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
2 tablespoons olive oil
5 cloves garlic, sliced
2 cups grape tomatoes, halved
1/3 cup grated Parmesan
1/4 cup flat-leaf parsley, chopped
Shaved Parmesan, optional
1. Bring a large pot of salted water to a boil. Add asparagus and green beans; cook 4 minutes. Add peppers and cook 1 more minute. Scoop out vegetables with a large slotted spoon and place in a colander. Rinse under cold water.
2. Add pasta to boiling water and cook following package directions, about 9 minutes. Drain; return to pot.
3. While pasta is cooking, place half-and-half, chicken broth, salt, pepper and nutmeg in a small saucepan. Bring to a simmer over medium heat.
4. Heat a large nonstick skillet over medium-high heat. Add olive oil and garlic and cook 30 seconds. Add cooked veggies and tomatoes. Cook, stirring a few times, about 1 minute, 30 seconds. Spoon into pasta pot. Stir grated cheese into the half- and-half mixture. Add to pasta and gently stir in parsley until all ingredients are combined. Allow to stand for 5 minutes. Shave Parmesan on top, if desired
This is another recipe from family circle... I loved it, my fiance liked it, he is getting used to pastas, and vegetarian meals LOL he loves his meat!!!
2 tablespoons olive oil
1/2 small onion, finely chopped
4 cloves garlic, finely chopped
2 tablespoons tomato paste
1 can (28 ounces) plum tomatoes in thick puree
1 teaspoon sugar
1/2 teaspoon salt
1/4 to 1/2 teaspoon red pepper flakes
1 pound extra-large (or traditional-size) rigatoni
1/2 cup fresh basil
6 tablespoons part-skim ricotta cheese
1. Heat a large nonstick skillet over medium heat. Add oil, onion and garlic and cook for 2 minutes, stirring occasionally so garlic doesn't burn. Add tomato paste and cook 1 minute. Add tomatoes and puree, sugar, salt and red pepper flakes. Break up tomatoes with a wooden spoon. Cook, uncovered, over medium heat for 12 minutes, stirring occasionally.
2. While sauce is simmering, cook pasta following package directions, about 10 minutes. Drain, reserving 1/2 cup of the cooking water.
3. Tear basil into bite-size pieces and stir into sauce. Toss pasta with sauce, adding 1/4 cup of reserved cooking water if needed to thin out sauce.
4. To serve, spoon pasta into individual serving bowls and top each with a tablespoon of ricotta.