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Posts Tagged ‘Cooking’

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.

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P1010268

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.

P1010266

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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.

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P1010258Serves 2

1 Vegetarian Italian sausage, cut into bite sized pieces

6 Vegetarian meatballs

1 jar tomato sauce

6 baby bella mushrooms, diced

2 servings whole wheat pasta

ricotta cheese

1. Cook frozen vegetarian meatballs in the tomato sauce while it heats with the lid on and bring a large pot of water to a boil.

2. While the water for the pasta is boiling and the tomato sauce is heating, brown the mushrooms and sausage in a small amount of olive oil or cooking spray.

3.  When the water is boiling add the pasta and at the same time add 3/4 of the sausage/mushroom mixture to the tomato sauce.

4. The timing on this always works out for me, if I start heating the sauce and the water at the same time, the meatballs are cooked by the time the pasta is done.

5. Top the pasta with sauce and the remaining sausage and mushrooms. Serve with a scoop of ricotta cheese and sprinkle with black pepper.

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P1010256

This one is pretty self explanatory.  In addition to those amazing yellow tomatoes, we’ve been getting A LOT of summer squash and zucchini. For this delicious dinner, I cut tofu into cutlets, seasoned them with salt and pepper and pan fried them in a 50/50 mix of olive oil and butter. Then I drained the tofu on some paper towels and used the remaining oil/butter to cook cubed squash and zucchini. I added in some shredded napa cabbage towards the end, and then some capers and parm, and voila! Veggies + tofu on top of whole wheat cous cous = delicious and filling!

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P1010257

We’ve been getting these amazing yellow cherry tomatoes from our CSA. I usually am not a fan of tomatoes, I still don’t like eating them raw, but it’s kind of like a challenge every week to use as many of the vegetables as we can. I’ve discovered that I really do like cooking with tomatoes, who knew!

We were hungry so I made 2 pieces of chicken for each of us. I can’t always find Quorn chicken cutlets but when I do I love them. My husband prefers the breaded chick patties. So I tried this with both types and they worked well.

4 vegetarian chicken patties
1/2 pint yellow cherry tomatoes
1 large red tomato
4 basil leaves or 2 cubes of frozen chopped basil.  (If you are using the frozen basil pop out two cubes into a little prep bowl with some olive oil and put on top of the oven while it preheats)
8 Tbs ricotta cheese
Olive oil, salt, and pepper

1. Preheat the oven to 350 then partially microwave the frozen “chicken” just enough to be able to cut through it. I put all 4 at once for a minute and a half.

2. Butterfly the chicken.
3. Drizzle the inside of each piece of chicken with olive oil and stuff with 2 Tbs of ricotta, halved cherry tomatoes, and a sprinkling of parmesan cheese. Season with salt and pepper. If you are using fresh basil add chopped basil leaves too.
4. Place in a greased casserole dish in the oven for 20 mins.
5. While the chicken is in the oven chop the rest of the cherry tomatoes and  the large tomato and sautee in olive oil with salt and pepper.
6. After about 15 mins in the oven brush the top of the chicken with the olive oil/frozen basil mixture (if that’s what you’re using). Cover with the tomatoes and cook another 5 minutes.P1010255

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