Posts Tagged ‘Vegetarian

Paper Plate Gourmet : Theresa’s Broccoli Slaw Pasta

Share via email

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.)

 

Ingredients

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

 

 

Directions

  1. Steam the Broccoli Slaw (I would try the Microwave until soft-ish)
  2. 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
  3. Add the Slaw and water to the skillet to coat everything

 

Seems simple enough that I will have no problems with it!

Tags : ,

Paper Plate Gourmet : The Best Microwave “Baked” Potato Ever!

Share via email

Can my life be altered by a potato?

 

Possibly.

 

 

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!

 

 

Ingredients

Potato

A Smidge of Olive Oil

Sea Salt, To Taste

Toppings of your choice (be bold!)

 

Directions

 

  1. Wash the dirty potato
  2. Poke holes in the now clean potato
  3. Lather up that potato with some olive oil
  4. Add a little salt if you feel like it
  5. Place the potato in a microwave safe bowl (like my Pyrex)
  6. Microwave for 4-5 minutes
  7. Flip it over with a fork (this puppy is hot!)
  8. Microwave for another 4 minutes
  9. Let the bad boy sit for another minute or two
  10. Eat!

 

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!

Tags : , ,

Paper Plate Gourmet : Brussel Sprouts

Share via email

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!)

 

Ingredients

 

The Aforementioned Brussel Sprouts

1 TBS of Olive Oil

Salt & Pepper, to taste

 

Directions

  1. Preheat the oven to 375
  2. Layer a cookie sheet with aluminum foil
  3. Cut the Brussel Sprouts in half (I sometimes remove the outside leaves if they look unappealing)
  4. Toss with Olive Oil
  5. Spread them out on the cookie sheet, salt & pepper them to your preference
  6. 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!

Tags : , , ,

Paper Plate Gourmet : Avocado Toast

Share via email

 

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.

 

 Ingredients

 

Avocado

The Juice of a Lime

Sea Salt

 Bread of your choice

 

Directions

 

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?

Tags : , , ,

Paper Plate Gourmet : Zucchini Pasta

Share via email

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….

Ingredients

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

 

Directions

  1. Julienne the Zucchinis
  2. Heat the Olive Oil in a pan for a minute over medium heat
  3. Add the Garlic and sauté for around a minute
  4. Add the Zucchini and allow them to cook up a bit, but stir often.
  5. Add the Sauce to the Zucchinis
  6. 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.

Tags : ,

Paper Plate Gourmet : No Fail Guacamole

Share via email

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

 

Ingredients

 

1 ripe avocado

1 lime

Bunch of cilantro (to taste)

Garlic Powder (to taste)

Salt

 

Directions

  1. Cut the avocado and spoon all the good stuff into a bowl
  2. Cut and squeeze the lime’s juice into the bowl on top of the avocado
  3. Add some shredded cilantro on top of the avocado
  4. Sprinkle on a decent amount of garlic powder and a tad of salt
  5. Use a fork and mash that bad boy up
  6. Eat!

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!

Tags : , , ,

Recipe : Garden Fresh Meal

Share via email

Just call me Farmer Dizee.  Why?  Because I grew my dinner! (Ok, most of it!)

 

Ingredients

(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)

Directions:

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!  

 

Tags : , , ,

Paper Plate Gourmet : Vegetable Fried Rice

Share via email

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!!!

    • Bit of Vegetable Oil
    • 3 TBSP Soy Sauce
    • 1 TBSP Sugar
    • 2 Eggs
    • 1 TBSP-ish Minced Garlic
    • Cooked Brown Rice (I used the Steam in Bag)
    • Bit of Salt
    • Bunch of Scallions
    • 1 Bag of Asian Medley Bird’s Eye Vegetables
  1. Gather all your ingredients together
  2. Microwave the brown rice & the vegetables
  3. Heat a splash of oil in a decent size pan
  4. Cook the eggs until just set, set them aside
  5. Wipe out the pan
  6. Heat another splash of oil
  7. Saute garlic, 30 seconds (becareful, mine burned)
  8. Add rice & salt, stir-fry a bit (3-4 min)
  9. Mix the soy sauce & sugar, add it to the pan
  10. Add veggies & scallions, stif-fry until heated through (5 minutes)
  11. Add eggs, stir, serve
  12. Eat
   

 

Tags : , ,