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Archive for June, 2009

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This serves 2:

2 servings of cooked whole wheat pasta, cooled

6 vegetarian “chicken nuggets” (or an equivalent portion of another type of vegetarian “chicken”), microwaved and cubed and cooled.

1 zuchhini, diced

1/2 red onion, diced

2 hard boiled eggs, diced

1/2 cup steamed broccoli, diced and cooled (I steamed mine on top of the pot as I was cooking the pasta)

1/2 tbs capers

Dressing:

2 garlic scapes

1 tbs olive oil

3 tbs non fat plain yogurt

6 grape tomatoes

2 tbs parmesan

salt and pepper

1. Put everything in a food processor and process until you get a creamy sauce.

Throw the pasta, veggies etc, and dressing together and toss.

This is very refreshing and filling on a hot day. yum.

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This serves 2:

2 vegetarian Italian sausages. I LOVE the Trader Joe’s brand, cut into bite sized pieces.

1/2 red onion, diced

1 zucchini, cut into half rounds

1 cup chopped mushrooms

1 cup halved grape tomatoes

salt, pepper, pepper flakes

This dish is as easy as you would imagine.  The key is to brown the sausage first (in a pan coated with cooking spray). Then put it aside and cook everything else until it reaches the consistancy that you lik. At the end add the sausage back in and make sure everything is evenly heated.  I seasoned it with a liberal amount of black pepper and a little bit of salt and red pepper flakes.

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We received some more vegetables from our CSA yesterday, so I added some amazing rainbow chard and fresh organic romaine lettuce to the burritos.

Serves 2

2 veggie burgers, any type (partially microwaved and then chopped)

2 handfuls halved grape tomatos

2 handfuls chopped mushrooms

10 inches of rainbow chard stalk cut into tiny piece, and the accompanying leaves

1 cup drained black beans

1/2 red onion chopped

3/4 cup salsa

salt, pepper, chili flakes

whole wheat tortillas

lettuce, sour cream, cheddar cheese, and salsa for garnish

 

1. Saute the onion and chard stems in a pan coated with cooking spray.

2. Add the mushrooms and cook until browned.

3. Add the tomatos and greens and allow to wilt.

4. Add the veggie burgers and salsa and cook until all of the flavors have blended and the vegetables are the desired consistency. Season with salt, pepper, and chili flakes.

5. Serve in a whole wheat tortilla topped with sour cream, cheddar cheese, salsa, and lettuce.

The filling is very substantial and can stand on it’s own without the tortilla if you are trying to stay away from extra carbs.

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2 bunches bok choy

1 cloves garlic

1 handful braising greens

1 tbs capers

olive oil

cous cous

greek yogurt

1 clove garlic

1 radish

1. Coat a pan with olive oil and saute roughly chopped greens and garlic. Add a little bit of water and let evaporate until everything is the desired texture. I found that doing this takes out some bitterness from the greens.

2. Add the capers.

3. Season to taste.

4. Mix the yogurt finely chopped radish, some more garlic, and a drizzle of olive oil to make a yogurt sauce

5. Serve over cous cousIMG00013-20090613-1619

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We joined a local CSA (Community Sponsored Agriculture). This basically means that we along with a bunch of other people in our neighborhood bought shares in a farm and receive a shipment of organic fresh vegetables every week for the duration of the growing season. We’re in NYC, so we should be getting vegetables from now until October or November.  We received out first shipment last week and it included things that I never cook with, so I had to figure out what to do with them! I think I made some tasty dishes and I hope you enjoy.

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3 radishes

4 turnips

1 handful baby carrots

1 spring garlic

1 cup chick peas

2 tbs butter

1/2 cup water

2 handfuls braising greens (chard, kale, etc)

Wide, flat pasta

Salt, pepper, pepper flakes, dill

1. Melt the butter and brown rough chopped turnips, radishes, carrots, and garlic.
2. Season with spices and add the water.
3. Cover and bring to a boil, then uncover and add the greens and chickpeas.
4. Cook until the water has evaporated and you are left with tender vegetables with a light glaze.
5. Serve over pasta.

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