Ingredients:
Olive Oil
minced garlic
1-28 oz can diced tomatoes (no salt added)
Italian seasoning (or oregano, basil, thyme)
1 can tomato paste
1 Tablespoon sugar
salt & pepper
Directions:
Heat the olive oil in a deep saucepan. Add the garlic and saute until golden. Add diced tomatoes (do not drain), tomato paste, seasonings and sugar. Bring to boil, reduce to med low and simmer until slightly thickened and consistency is what you want. Season with salt & pepper to taste.
Serve over pasta with parmesan cheese.
Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. Show all posts
Monday, January 7, 2013
Broccoli Pasta
Super easy and tasty. It's a great way to get the kids (and the veggie hating grownups) to eat a ton of broccoli.
Ingredients:
Broccoli (2 crowns or approx 5 cups)
Pasta
Olive Oil
Garlic - 2 cloves (minced)
1 cup - Parmesan Cheese (grated)
Directions:
Cut broccoli into smaller pieces.
Boil water for pasta. Add pasta and broccoli at the same time. Cook until pasta is done and broccoli is soft. Reserve one cup of water. Drain pasta and broccoli. Set aside.
Return pot to element, add olive oil and heat. Add minced garlic. Cook until garlic is fragrant and golden ... be careful not to let it burn.
Add pasta and broccoli back to pot. Stir until broccoli breaks up. Add water as needed. Add cheese and serve.
Ingredients:
Broccoli (2 crowns or approx 5 cups)
Pasta
Olive Oil
Garlic - 2 cloves (minced)
1 cup - Parmesan Cheese (grated)
Directions:
Cut broccoli into smaller pieces.
Boil water for pasta. Add pasta and broccoli at the same time. Cook until pasta is done and broccoli is soft. Reserve one cup of water. Drain pasta and broccoli. Set aside.
Return pot to element, add olive oil and heat. Add minced garlic. Cook until garlic is fragrant and golden ... be careful not to let it burn.
Add pasta and broccoli back to pot. Stir until broccoli breaks up. Add water as needed. Add cheese and serve.
Tuesday, June 22, 2010
Orzo Salad with Grilled Vegetables
Makes 6 to 8 servings (it made WAY more than that)
Ingredients:
3 cups orzo or bow tie pasta
2 tsp (10 mL) olive oil
½ cup (125 mL) olive oil
1 tsp (5 mL) dried oregano leaves
3 tbsp (45 mL) lemon juice
1 tbsp (15 mL) lemon peel
2 tsp (10 mL) salt
½ tsp (2 mL) pepper
2 small zucchini, sliced lengthwise into ½-inch (1 cm) thick strips
2 yellow peppers, quartered (I used red)
3 large ears of corn, husked and wrapped in tinfoil
1 cup (250 mL) cherry tomatoes, sliced in half lengthwise
1 ½ cups (375 mL) feta cheese, crumbled
½ cup (125 mL) toasted pine nuts
½ cup (125 mL) basil leaves, torn
Directions
1. In a large pot, bring about 4 cups of salted water to a boil. Add orzo pasta and cook according to package directions, about 6-8 minutes, until al dente (firm to the bite). Drain and rinse under cold water. Let orzo sit in colander to drain well. Transfer to a large bowl and toss with about 2 tsp (5 ml) olive oil to prevent sticking. Set aside.
2. In a small bowl, whisk together olive oil, oregano, lemon juice, lemon peel, salt and pepper until well combined. Set aside.
3. Preheat a barbeque or grill to medium-high heat. Brush zucchini strips and yellow pepper with a little olive oil. Place these, along with corn, on barbeque and grill for 4-5 minutes on each side until grill marks appear and vegetables are tender. Remove and set aside on a baking tray to cool. Once cool, cut the kernels off of the corn husks (there should be about 2 cups) and chop the zucchini and yellow peppers into ½-inch (1 cm) pieces.
4. To the orzo pasta, add the zucchini, yellow pepper, corn, cherry tomatoes, feta and pine nuts. Drizzle over lemon vinaigrette and toss gently to combine. Garnish with torn basil leaves.
5. In a hurry? Chop zucchini and yellow pepper into ½-inch dice. Place in large bowl along with cherry tomatoes and 1 cup corn (canned). Toss with 1 tbsp olive oil and season the vegetables with salt and pepper. Spread evenly onto a baking sheet. Bake until lightly browned, about 10 to 15 minutes. Set aside and let cool to room temperature and then toss with orzo salad as above.
Recipe from Today's Parent.
Ingredients:
3 cups orzo or bow tie pasta
2 tsp (10 mL) olive oil
½ cup (125 mL) olive oil
1 tsp (5 mL) dried oregano leaves
3 tbsp (45 mL) lemon juice
1 tbsp (15 mL) lemon peel
2 tsp (10 mL) salt
½ tsp (2 mL) pepper
2 small zucchini, sliced lengthwise into ½-inch (1 cm) thick strips
2 yellow peppers, quartered (I used red)
3 large ears of corn, husked and wrapped in tinfoil
1 cup (250 mL) cherry tomatoes, sliced in half lengthwise
1 ½ cups (375 mL) feta cheese, crumbled
½ cup (125 mL) toasted pine nuts
½ cup (125 mL) basil leaves, torn
Directions
1. In a large pot, bring about 4 cups of salted water to a boil. Add orzo pasta and cook according to package directions, about 6-8 minutes, until al dente (firm to the bite). Drain and rinse under cold water. Let orzo sit in colander to drain well. Transfer to a large bowl and toss with about 2 tsp (5 ml) olive oil to prevent sticking. Set aside.
2. In a small bowl, whisk together olive oil, oregano, lemon juice, lemon peel, salt and pepper until well combined. Set aside.
3. Preheat a barbeque or grill to medium-high heat. Brush zucchini strips and yellow pepper with a little olive oil. Place these, along with corn, on barbeque and grill for 4-5 minutes on each side until grill marks appear and vegetables are tender. Remove and set aside on a baking tray to cool. Once cool, cut the kernels off of the corn husks (there should be about 2 cups) and chop the zucchini and yellow peppers into ½-inch (1 cm) pieces.
4. To the orzo pasta, add the zucchini, yellow pepper, corn, cherry tomatoes, feta and pine nuts. Drizzle over lemon vinaigrette and toss gently to combine. Garnish with torn basil leaves.
5. In a hurry? Chop zucchini and yellow pepper into ½-inch dice. Place in large bowl along with cherry tomatoes and 1 cup corn (canned). Toss with 1 tbsp olive oil and season the vegetables with salt and pepper. Spread evenly onto a baking sheet. Bake until lightly browned, about 10 to 15 minutes. Set aside and let cool to room temperature and then toss with orzo salad as above.
Recipe from Today's Parent.
Sunday, June 21, 2009
Sweet Potato & Black Bean Burritos
I found this recipe originally on a site called RedKitchen.net. I don't think it's updated anymore.
Ingredients
2 tablespoons vegetable oil
1 medium onion, chopped
3 cloves garlic, minced
2 cans black beans
3 medium yams
2 tablespoons soy sauce
8 large tortillas
shredded cheddar cheese
chili powder, cumin, cayenne pepper, salt & pepper to taste
Directions
Microwave sweet potatoes so they are cooked all the way through (or you can roast them … depends on your time). Remove from skins and mash, season with salt & pepper to taste. Set aside.
Heat oil in a large pan and saute onions and garlic until soft. Gradually stir in black beans (including all of their liquid). Add soy sauce and seasonings to taste. Simmer until liquid is reduced and beans aren't runny.
Layer sweet potato, beans, and shredded cheddar in tortillas and roll up as burritos.
Bake for 12 minutes in a 350 degree oven.
Burritos can be individually wrapped and frozen.
Ingredients
2 tablespoons vegetable oil
1 medium onion, chopped
3 cloves garlic, minced
2 cans black beans
3 medium yams
2 tablespoons soy sauce
8 large tortillas
shredded cheddar cheese
chili powder, cumin, cayenne pepper, salt & pepper to taste
Directions
Microwave sweet potatoes so they are cooked all the way through (or you can roast them … depends on your time). Remove from skins and mash, season with salt & pepper to taste. Set aside.
Heat oil in a large pan and saute onions and garlic until soft. Gradually stir in black beans (including all of their liquid). Add soy sauce and seasonings to taste. Simmer until liquid is reduced and beans aren't runny.
Layer sweet potato, beans, and shredded cheddar in tortillas and roll up as burritos.
Bake for 12 minutes in a 350 degree oven.
Burritos can be individually wrapped and frozen.
Red Lentil and Yam Curry with Warm Pita Bread
Ingredients
2 tbsp vegetable oil
1 medium onion, chopped
Coarse sea salt or kosher salt
1 medium sweet potato, peeled and cut into 1 inch chunks
1 (1 inch) piece fresh ginger, peeled and chopped
1 large or 2 small garlic cloves, chopped
1 tbsp curry powder
1 bay leaf
1 ½ cups red lentils
Pita bread
Directions
1. Preheat the oven to 300 degrees F. In a saucepan or kettle, bring 3 ½ cups of water to a boil.
2. In a large saucepan over high heat, warm the oil. Add the onion and a pinch of salt and sauté, stirring occasionally, until the onion softens, and 3 to 4 minutes.
3. Add the sweet potato, ginger, garlic, curry powder and bay leaf and sauté until fragrant, about 1 minute. Pour in the boiling water and stir in the lentils. Reduce the heat to medium-low, cover and simmer until the lentils break down and the sweet potatoes are tender, 18 to 20 minutes. Season with salt.
4. While the potatoes and lentils are cooking, wrap a stack of pita breads in a slightly damp cotton towel, and place in oven for 10 to 15 minutes.
Serves 4
(from Treehugger.com)
2 tbsp vegetable oil
1 medium onion, chopped
Coarse sea salt or kosher salt
1 medium sweet potato, peeled and cut into 1 inch chunks
1 (1 inch) piece fresh ginger, peeled and chopped
1 large or 2 small garlic cloves, chopped
1 tbsp curry powder
1 bay leaf
1 ½ cups red lentils
Pita bread
Directions
1. Preheat the oven to 300 degrees F. In a saucepan or kettle, bring 3 ½ cups of water to a boil.
2. In a large saucepan over high heat, warm the oil. Add the onion and a pinch of salt and sauté, stirring occasionally, until the onion softens, and 3 to 4 minutes.
3. Add the sweet potato, ginger, garlic, curry powder and bay leaf and sauté until fragrant, about 1 minute. Pour in the boiling water and stir in the lentils. Reduce the heat to medium-low, cover and simmer until the lentils break down and the sweet potatoes are tender, 18 to 20 minutes. Season with salt.
4. While the potatoes and lentils are cooking, wrap a stack of pita breads in a slightly damp cotton towel, and place in oven for 10 to 15 minutes.
Serves 4
(from Treehugger.com)
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