Posts filed under 'Dinner'
I have been trying to update my recipe store here with dinners we have been enjoying. This is one a friend of mine made for me and is so delicious and hearty!
olive oil, salt, and pepper
small onion, diced
1 pound carrots, chopped
1 can white beans
1 can diced, stewed tomatoes
1 bunch fresh dill, chopped
6 thick slices of feta
1 red pepper, sliced
In a large pan, heat the olive oil on medium high and add in the onions. Cook about 7 minutes until the onions are translucent and slightly browned. Add in carrots and tomatoes, a little water or vegetable broth, cover and let it stew for about 10 minutes, until carrots are tender but not soft. Add in the beans and the dill. Cook for 3-5 minutes.
While the carrots are cooking, place the feta cutlets and sliced peppers on a roasting pan. Drizzle with oil and broil in the oven until they are slightly browned–somewhere between 5 to 10 minutes. Let them cool before trying to remove.
Assemble on a plate and eat!
September 7th, 2011
We have been loving this dinner lately. So yummy!
1/4 onion, sliced
1 # green beans, cleaned and trimmed (cut in half if you want)
2 T dill
3 T olive oil
1/2 c. vegetable stock
1/4 c. white wine (if you do not have it, do not use it)
salt to taste
1 package chicken-style seitan
In large skillet, heat olive oil on medium-high. Add onions and cook about 5-7 minutes until slightly browned. Add in green beans and cook for about 5 minutes, stirring occasionally. Add in vegetable stock and wine and cook another 10 minutes, until beans are tender (longer if you need it. add in as much stock as you need to keep the pan from sticking). Add in seitan and cook for about 5-7 minutes until browned.
Serve with quinoa–so good! And nutritious!
July 5th, 2011
A friend brought me a cauliflower pasta dish after Uly was born, and I have been thinking about it recently. I did not have the original recipe, so I made this, which turned out super yummy!
1 head cauliflower pulled into small pieces
salt, pepper to taste
1/4 tsp. chili flakes
zest of one lemon
1/2 salad bag fresh spinach
1/2 small onion, chopped
3 T white wine vinegar
1/4 c. pine nuts
Turn oven on to 450, and bring water to a boil in a pan for the pasta. Prepare pasta to package directions.
Put the cauliflower in a roasting pan and drizzle generously with olive oil. Toss with salt and pepper. Roast in the oven at 450 until nearly toasted–about 7-10 minutes. It is good to stir around 5 minutes. Pull them out just before they are completely roasted and add in the pine nuts. Put back in the oven for 2 minutes, or until the pine nuts are toasted.
While your cauliflower is cooking, heat 1 T olive oil in a saute pan and cook onions until they have browned slightly on med-high. Add in the spinach and vinegar. Cook until fully wilted. Sprinkle with a little salt, garlic powder, and a little sugar if desired.
Toss the cauliflower and spinach mixtures into a bowl with the penne. Drizzle with olive oil and toss with pepper flakes and zest. This is good with or without parmesan.
May 3rd, 2011
I made these black bean burgers last week after reading Angry Chicken””s blog post about them. Wow I had no idea these were so easy to make and they are incredibly tasty and healthy. Ulysses ate two of them! These will be added to our dinner menu repertoire.
I have been trying to update my recipes here, so I am planning on posting more about food. I am not very good at food photography so it is something I am working on. It is quite the specialized talent, which I do not quite have.
I am so bummed about our winter that is dragging dragging dragging. The sun peeks out for about 15 minutes around 5:30 when we have sat down to eat dinner. I always think, Run to the park! And then by the time we have inhaled our food it is raining again. The daffodils have passed, my hyacinth are just about done, and the tulips are starting to bloom. I hope that means the sun will start shining and warm me up in the near near future.
1 1/2 cups cooked black beans (15 oz. can very well drained)
1 14.5 oz can diced tomatoes (very well drained)
1 cup fresh cilantro
1 teaspoon ground cumin
2 green onions
2/3 cup shredded carrots (I used 1/3 cup shredded red pepper and 1/3 cup pureed spinach because that””s what I had on hand)
1 3/4 cup rolled oats
I just put all these ingredients in the food processor and turned it on (Blender works great too!). It helps if you pre-chop the veggies, smash the garlic, and really drain the tomatoes. I used a big dough scoop to make 8 patties, and I pressed them flat on the tray. Bake on parchment paper or a silpat at 400 degrees for 20 minutes, carefully turn them over and bake another 15 minutes. Eat right away or let cool and freeze.
April 15th, 2011
We’ve been having this often around here and I wanted to post the recipe for my database.
2 c. cooked rice
2 cans red beans
1 small can fire-roasted green chiles
2 T. vegetable “Better than Bouillon” (mixed with 1 c. water)
2 T. butter
small onion, diced
1 large red pepper, diced
1 T. smoky paprika
1/2 t. cayenne
1/2 t. cumin
salt and pepper to taste
Melt butter in a saucepan and add onion. Saute on medium heat for 7 minutes, until the onions are translucent and slightly browned. Add in chiles and red pepper and cook for a couple minutes. Mix in the bouillon and spices and let simmer for a couple of minutes. Stir in the rice and let the mixture simmer for 5 minutes. Gently fold in beans.
November 27th, 2009
I had this yummy dish at a local restaurant, but it’s not hard to make. It’s simple, healthy, and delicious.
4 servings fresh linguine or pappardelle pasta
1/2 head savoy cabbage, cut in thin ribbons
1 1/2 c. yellowfoot mushrooms (chanterelles), washed
1/2 c. golden raisins
1/4 c. pine nuts, toasted
8 tbsp. chevre, room temperature
2 tbsp olive oil
1/4 c. vegetable broth
salt and pepper to taste
Preheat oven to 250. Place the pine nuts on a rimmed baking sheet, toss with 1/4 tsp. salt, and bake for 7 minutes.
Prepare pasta per package instructions.
Meanwhile, in a saute pan with olive oil and broth on medium heat, add in cut cabbage. Cook until cabbage softens, but does not brown, about 10 minutes (reduce to medium-low heat if it starts to brown). Add in raisins and mushrooms and continue cooking on medium heat about 5 minutes. Toss with the pasta and pine nuts, and add salt and pepper to taste. Drizzle olive oil on top, if mixture does not provide enough liquid to toss easily.
Plate and serve with 2 tbsp. room temperature chevre on top.
April 7th, 2008