Posts Tagged ‘Vegetarian
I can take absolutely no credit for today’s recipe – it is all my pal Theresa.
This is from that wonderful little brain of hers – broccoli slaw pasta, kind of my Spaghini (Zucchini Pasta). Maybe we should call this one Brocslasta (Broccoli Slaw Pasta – I am creative like that….)
This is something I could totally get into and is perfect for those of you who do not have a Julienne Peeler (CK, I am talking to you, girl.)
Broccoli Slaw (I always see it in my Stop & Shop)
Olive Oil, 1 TBS
Minced Garlic, 1 teaspoon, more or less to taste
Red Pepper Flakes, a couple of dashes, more or less to taste
¼ cup of Water
- Steam the Broccoli Slaw (I would try the Microwave until soft-ish)
- While that is steaming, mix the olive oil, minced garlic and red pepper flakes and heat in a skillet over medium heat for a few minutes
- Add the Slaw and water to the skillet to coat everything
Seems simple enough that I will have no problems with it!
Can my life be altered by a potato?
I love baked potatoes but never have the time to actually “bake” it. Usually, I just throw it in the good ol’ microwave wrapped in a paper towel.
This week, while trying to do the aforementioned “cooking” I drew a total blank on how long to microwave my potato. 8 minutes? 10 minutes? I couldn’t remember.
So, I did what everyone does nowadays – I googled it. Unfortunately, it was from my phone and I can no longer find the correct link! I am sorry! It was from an e-how page.
This particular post suggested rubbing the potato with olive oil. I thought – why the heck not! This here, my friends, is the pivotal part of this story. I believe this step is what separates the men from the spuds.
My potato was FANTASTIC! And crispy! And done in 10 minutes! Whoop!
A Smidge of Olive Oil
Sea Salt, To Taste
Toppings of your choice (be bold!)
- Wash the dirty potato
- Poke holes in the now clean potato
- Lather up that potato with some olive oil
- Add a little salt if you feel like it
- Place the potato in a microwave safe bowl (like my Pyrex)
- Microwave for 4-5 minutes
- Flip it over with a fork (this puppy is hot!)
- Microwave for another 4 minutes
- Let the bad boy sit for another minute or two
All I added was a little butter, salt, pepper and some freshly shredded Colby Jack cheese. I have become a shredded cheese snob – I like to grate it fresh! I can definitely taste a difference!
Soon, I am going to move onto loaded potatoes!!! CRAZY DIZEE!
Guess What. I love brussel sprouts. HA! Who ever thought they would hear THAT coming out of my mouth? Please pick your jaw up off the ground.
I bought these at the Farmer’s Market by the office (I felt very sophisticated) . I liked that I could buy just a little since only Pinto and I enjoy eating them in my house.
They are super easy to make. When I eat them, I feel as if I have finally grown up. (Although, I know plenty of adults who won’t eat them. Yep! I am talking about you Eyeball!)
The Aforementioned Brussel Sprouts
1 TBS of Olive Oil
Salt & Pepper, to taste
- Preheat the oven to 375
- Layer a cookie sheet with aluminum foil
- Cut the Brussel Sprouts in half (I sometimes remove the outside leaves if they look unappealing)
- Toss with Olive Oil
- Spread them out on the cookie sheet, salt & pepper them to your preference
- Bake for 8 minutes, stir them up, bake for another 5-7 minutes
I like them best hot. When I tried reheating them I wasn’t too happy with them. It could just be that the microwave is not the answer to reheating everything.
Does anyone else like Brussel Sprouts? Did seeing this make you run to the store to buy some? HA!
What can I say, I love a good avocado. While it is sometimes a struggle to get my family to eat something green, I am on this like white on rice.
Most times all I need is a vessel for an avocado. Sometimes it is a spoon. Or a Salad. Maybe a tortilla chip?
This time it was a slice of toasted homemade bread.
You can’t get easier than a slice of toast. Yummy for breakfast, delish with lunch. Really, it is an anytime dish.
The Juice of a Lime
Bread of your choice
1) Start to toast your bread
2) Put the Avocado into a bowl
3) Add the Juice of a Lime (more or less, to your taste)
4) Add a pinch of Sea Salt
5) Use a fork to mash it all up
6) Top your slices of bread with as much or as little of the avocado goodness as you want.
See, really that easy. Would I lie?
Is everyone ready for something that DOESN’T contain Coconut Oil? I know, shocking coming out of my kitchen.
Now that I am on Pinterest, I have seen a lot of people pinning Zucchini Dishes. In some of them, people even used it as – wait for it- spaghetti. I know! Crazy, but I decided to try it. I am adventurous that way.
I call it Spaghini and it is delish!
The trick here is having one of these things – a Julienne Peeler. Fancy!
Use it on the zucchini and viola – you have spaghetti that is not a carbohydrate!
This made enough to feed me, but it was probably a portion and a half….
2 Zucchinis (I used organic because they are on the Dirty Dozen list)
1 TBS Olive Oil
½ TBS Minced Garlic (more or less if you want)
Pasta Sauce (I used a jarred sauce – I know! Sacrilege! And I just wasted the organic zucchinis…) to taste -I like my food swimming in sauce
- Julienne the Zucchinis
- Heat the Olive Oil in a pan for a minute over medium heat
- Add the Garlic and sauté for around a minute
- Add the Zucchini and allow them to cook up a bit, but stir often.
- Add the Sauce to the Zucchinis
- When everything is nice and hot, put it on a plate and eat!
I added some Pecorino Romano cheese. I also added a piece of bread for dipping, which defeated my ‘bread free’ meal…. Boo Dizee.
Did you know avocados are the new black?
My first foray with this fruit (yep! It is a fruit – I even looked it up!) is guacamole.
Here is my simple recipe
1 ripe avocado
Bunch of cilantro (to taste)
Garlic Powder (to taste)
- Cut the avocado and spoon all the good stuff into a bowl
- Cut and squeeze the lime’s juice into the bowl on top of the avocado
- Add some shredded cilantro on top of the avocado
- Sprinkle on a decent amount of garlic powder and a tad of salt
- Use a fork and mash that bad boy up
In a quintessential Doofy Dizee move, I bought a bag of Garden of Eating’s Red Hot Blue Tortilla Chips to eat with my guac and was completely shocked to realize they were spicy! Doh! I should have read the package a little bit more carefully!
Just call me Farmer Dizee. Why? Because I grew my dinner! (Ok, most of it!)
(You can use more or less depending on your preference. My meal made two portions):
1 tbs Olive Oil
1 tsp Minced Garlic
1 Zucchini cut into chunks
Cupof Cherry Tomatoes, quartered & seeds removed
7 Leaves of Basil cut up/shredded
Pasta (I used whole wheat)
Cut up all the veggies.
Put a pot on the stove, add water (I also add salt ), turn on the heat to medium/high
Grab a nice size pan, place it over medium heat and start heating the Olive Oil.
When the oil is hot, add the garlic for a minute or two.
Stir in Zucchini, let them cook up for a few minutes
Add the Tomatoes, stir and let them cook for a few more minutes.
By now, the water should be boiling, add the pasta and cook per the package (I like Al-Dente or as my husband calls it ” barely cooked”)
Allow everything to keep cooking, continue to stir. Stirring is important. Add the Basil toward the end.
Drain the pasta and add the veggie mixture.
Put it on a plate and eat. I added some cheese… yum!
I got the basic recipe from the Jan 2012 All You Magazine, just tweaked it (ie: no sesame oil or ginger…)
It was yummy, easy & makes a lot of food!!!