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This was like a fancy lower fat mac and cheese.

Serves 2:

2 servings whole wheat pasta

2 “chicken patties” microwaved half way

3/4 tbs butter

3/4 tbs flour

3/4 cup skim milk

1 oz low fat cheese

8 baby bella or similar mushrooms

1 medium onion

1 clove garlic

1/3 cup white wine

salt, pepper, rosemary

Everything can be prepared in the time it takes to boil water and cook the pasta.

1. Chop and saute the onion and garlic in a large pan with a little olive oil or cooking spray.

2. Chop the mushrooms and add to the pan.

3. Cook until the mushrooms are soft then add cubed “chicken” and wine.

4. When the chicken is cooked empty everything from the pan and set aside.

5. Melt the butter in the pan and then add the flour. Mix together and cook until it becomes a light caramel color.

6. Whisk in the milk and season with salt, pepper, and crushed rosemary. Whisk until it thickens.

7. Add the vegetables and chicken back into the pan and cook for a couple of minutes to get the mushroom flavor into the sauce.

8. Add the cooked pasta and cheese and mix until everything is coated with the sauce.

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This looks fancy, but if you’ve already prepared the pomegranate it only takes about 5 minutes!

Serves 2

2 un-breaded vegetarian chicken cutlets

2 oz goat cheese

1/2 cup cous cous (the cous cous pictured is Isralei cous cous so it’s large)

1/4 cup pomegranate seeds

olive oil

black pepper

1. Microwave the chicken patty for half of the time specified in the package’s cooking directions.

2. Microwave the cous cous with an equal amount of water in a covered bowl for about 2 minutes.

3. While the cous cous is cooking, cut each chicken in half so you have two thin pieces and spread the goat cheese in between the two pieces.

4. Take the cous cous out and let it stand covered while microwaving the chicken/goat cheese for the rest of the cooking time.

5. Assemble the chicken on top of a bed of cous cous, season with pepper, drizzle with olive oil, and sprinkle with pomegranate seeds.

Ramen with Tofu

Sometimes I just crave my old college standby. The  still hungry after no good veggie dining hall options dinner that is….Ramen…

I know that it’s pretty nutritionally void but sometimes nothing beats a good bowl of Oriental flavor Top Ramen. That is until I devised this recipe to add a lot of protein, some actual vegetables, and some spice.  I usually end up eating the whole thing, so this recipe is good for 1 hungry person or 2 sort of hungry people.

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1 Package of Oriental flavored Top Ramen. I know that this one is totally vegetarian, I can’t vouch for other brands or flavors.

1/2 package of tofu

3/4 cup frozen peas

2 cups water

asian chili sauce (check that yours is vegetarian)

salt, pepper, paprika

 

1. Microwave the tofu for 30 seconds before slicing it. This helps drain out some of the water.

2. Grill the tofu in a pan coated with cooking spray. Use the ramen flavor packet, salt, pepper, and paprika to coat each side of the tofu. Cook until it is browned on each side.

3. Add the water, peas, and chili sauce and bring to a boil.

4. Add the noodles and simmer for about 3 minutes or until the peas and noodles are cooked.

 

 

We’ve continued to get great beets and carrots from our CSA so here’s another recipe that uses both of those ingredients.  Yesterday we got amazing garlic so that’s in here too.

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This serves 4:

2 frozen pie crusts

2-3 servings unbreaded vegetarian chicken, cut into bite sized pieces

2 medium carrots, roughly chopped

4 cloves garlic, unpeeled

1/2 onion, slices

1 lb beets

1 tbs butter

1 tbs flour

1/2 cup milk

1 tbs balsamic vinegar

salt and pepper

 

1. Pre heat the oven to 350

2. Put the carrots, beets, onions, and garlic on a baking sheet, spray with cooking spray or drizzle with olive oil and season with salt and pepper and roast in the oven for 15 -20 minutes.

3. When the vegetables are out of the oven start to defrost the pie crusts, peel garlic and beets, and chop the beets.

4. Heat the “chicken” in a large pan coated with cooking spray, add the vegetables and balsamic vinegar.

5. Push the veggies and chicken to one side of the pan and melt the butter in the empty side. Add the flour and combine with a fork. Add the milk and stir everything together.

6. Allow the sauce to thicken and pour the mixture into one pie crust. Cover with the other pie crust leaving a few holes.

7. Bake in the oven at 350 for about 25 minutes. The crust should brown and you should be able to see the filling bubbling.

 

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Serves 4:

2 cups arborio rice

32 oz vegetable broth

3 medium beets

1 carrot

1/2 onion

1 tbs butter

1/4 cup red wine

olive oil, salt, pepper

1/4 cup parmesan

goat cheese for garnish

1. Pre heat oven to 350

2. Cut carrots into bite sized pieces and cut beets in half

3. Place carrots and beets on a baking sheet, drizzle with olive oil and season with salt and pepper, and roast for about 20 minutes

Once the veggies are roasted

4. Bring the broth to a boil in a small pot and keep on medium heat

5. Peel the beets and puree half of them in a food processor with the wine, chop the rest into bite sized pieces

6. Melt the butter and saute the onion in your risotto pot then add the beet/wine puree

7. Add the rice and let it cook for a little while in the butter, beet, onion, etc..  make sure it is completely coated

8. Add the broth one ladelful at a time, stirring and waiting until it is all disolved before adding more broth.

9. Continue step 8 until it is the desired texture. Add the rest of the beets and carrots along with some grated parmesan cheese and cook for an additional couple of minutes

10. Garnish with crumbled goat cheese.

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P1010265This made enough soup to easily serve 4 as a meal

1 32 oz. container mushroom stock, or other vegetable stock

8 baby bella mushrooms

1 head bok choy

1/4 large head of cabbage

1/2 onion, chopped

1 large garlic clove, chopped

1 tsp asian chili sauce

3 servings buckwheat noodles

1 package of tofu, cubed

4 hardboiled eggs

1. Saute the onion in the bottom of your soup pot, add the garlic after a couple of minutes and cook for another couple of minutes.

2. Add the mushrooms and let brown.

3. Add the cabbage and bok choy, salt and pepper, a splash of soy sauce, and the chili sauce. Allow the greens to cook down over medium heat, about 8 minutes.

4. Add the stock and tofu and bring to a boil.

5. Add the noodles and cook another 5 minutes until the noodles are done.

6. Garnish with sliced hard boiled eggs.

Cool Beans

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My original plan was to steam these beans and serve them in the pasta dish I just posted. I thought it would taste good and that the purple outside would look great with the red onion in the sauce. Well, to my surprise when I took the lid off to take them out of the steamer, they were completely green.  I ended up adding them to a salad instead. I had to share this picture though because they were so colorful.