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Posts Tagged ‘quick’

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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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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IMG00070-20090805-2143

I have never bought and probably never eaten a green tomato. We got a bunch from our CSA yesterday so I thought I would give them a try. I decided to peel them first because the skin seemed pretty tough. They had a great tangy taste. I loved them, and I really am not a big fan of tomatoes.

For 2:

2 serving of pasta, I used wide egg papardelle from Trader Joe’s

1/2 onion, chopped

2 small green tomatoes, peeled and chopped

1/2 cup fresh fava beans

olive oil

salt, pepper, parmesan cheese

1. Take the membranes off of the fava beans and put them in the water for the pasta as it is heating up. I left them in almost boiling water for about 3 minutes. It softened them up and gave them a nice bright color.

2. Saute onions, chopped tomatos, and fava beans in olive oil.

3. Toss in the cooked pasta, salt, pepper, and cheese.

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P1010391

2 unbreaded vegetarian chicken patties

1 carrot

2 radishes

1 handful green beans

1 cup baby spinach

1/4 cup balsmaic vinegar

1/4 cup papaya pulp, I used this. Juice would work too.

chili flakes

4 spring roll wrappers

1. Microwave the “chicken” patties half way.

2. Blend the balsamic and papaya pulp and add chili flakes to taste.

3. Use about 3/4 of this liquid to marinate the “chicken patties”. Allow to marinate for at least a half hour.

4. Julienne the carrots, radishes, and green beans and cut the “chicken” into thin strips.

5. Prepare the wrappers according to the instructions on the package. This will involve soaking them for about 25 seconds.

6. Use the baby spinach as a bottom layer for the filling. Arrange the carrots, radishes, and “chicken” strips on top and fold the spring rolls. Mine did not come out skinny like the ones you get at a Thai restaurant. They were almost burrito shaped.

7. Pan fry the spring rolls in a a pan coated with cooking spray. Lightly brown on each side.

8. Use the remaining balsamic/papaya liquid for a dipping sauce.

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IMG00036-20090706-1315

I just made this refreshing and protein packed lunch after a long run. Yum, I had to share it right away. FYI, this dish has about 20 grams of protein, 7 grams of fat, 250 calories, 7 grams of fiber, and about 20% of your daily iron requirement. Not bad, especially because it is so tasty and filling. It also could be an ad for Trader Joe’s.

This recipe serves 1:

1 vegetarian Italian sausage (I used the Trader Joe’s brand) cut into bite sized pieces

1/3 cup cooked lentils (I used the pre-packages Trader Joe’s brand)

1/4 rough chopped red onion

4 inches of garlic scape, 1/2 sliced and 1/2 finely chopped, or scallion, or clove of garlic

1/4 cup non fat plain yogurt (I recently discovered the Trader Joe’s European Style non fat yogurt, it’s not thick like Greek Yogurt, but it’s creamier than regular yogurt.)

1. Brown the sausage, onion, and sliced garlic scape in a frying pan coated with cooking spray. This should be quick, don’t let the onions get soggy. (If you have time, chill this mixture, if you’re really hungry like I was don’t worry about chilling it.)

2. In the bottom of your bowl combine the yogurt and the chopped garlic scape.

3. Add the lentils and mix with the yogurt.

4. Put the sausage, onion, garlic scape combo on top and you’re done.

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Serves 2

12 won ton wrappers
3/4 cup “ground beef”
1/2 cup chunky salsa
1/4 cup shredded cheddar cheese
salt, pepper, dried chili flakes
1/2 tbspn butter for the pan

1. Mix all of the filling ingredients together and fill the won ton wrappers.
2. Coat a pan with cooking spray and melt the butter.
3. Lightly fry the won tons until they are browned on each side.
4. I added about a 1/4 cup of additional salsa to left over Pea and Cauliflower soup heated it up and used it as a sauce with a dollup of sour cream on top.

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