Tag: easy
From the St Petersburg Times for taste-friendly vegetables.
1 Butternut Squash
1 Tablespoon Canola oil
1/2 tsp ground cumin
1/8 tsp ground nutmeg
1/4 tsp ground cinnamon
1/8 tsp ground cayenne
1/2 tsp salt
Peel, seed and cube squash into 1 inch pieces. Toss with oil. Mix up the spices and sprinkle over the squash. Line a cookie sheet with aluminum foil and spread the squash pieces over the pan. Bake at 475 degrees, turning once, until golden, approximately 25 minutes.
December 3, 2009
This recipe was found in the St Petersburg Times. It is fairly easy to prepare as long as you provide some extra time at the end to wash up the pans. The flavors are wonderful and it lends itself well as a stuffing for peppers if you’re inclined.
Fresh Ingredients
1 butternut squash, peeled and cut into 1” pieces
1 pound chard, trimmed and shredded
2 cups chopped onion
¼ cup grated Parmesan cheese
Pantry Fare
8 oz bowtie pasta
2 – 15 oz cans white beans, drained and rinsed
Spices and Oils
2 T olive oil
½ tsp cumin
½ tsp salt
3 T lemon juice
Toss the cubed squash with the salt, cumin, and olive oil.
Roast the squash at 475 degrees approximately 25 minutes. (Use cooking spray on your baking sheet!)
Heat 1 tablespoon olive oil in skillet and cook 2 cups chopped onions until soft and slightly browned.
Meanwhile cook 8 oz bow tie pasta in plenty of lightly salted water. Just before it has finished cooking add the chard and canned beans.
Drain the pasta mixture and toss with lemon juice, Parmesan cheese, and the cooked onions.
Makes 6 servings.
November 17, 2009
I followed a recipe by Arnold Foss on AllRecipes.com but modified it for the ingredients I had on hand. It was amazingly good!
Fresh Ingredients
2 large leeks, sliced
1 yellow bell pepper, chopped
1 red bell pepper, chopped
2 stalks celery, chopped
1 cup fat-free half ‘n half cream
1 clove garlic, minced
¾ cup water
PantryFare
1 can broth
Spices and Oils
2 T olive oil
2 cubes vegetable bouillon
½ tsp curry powder
1/8 tsp pepper
sprinkle red pepper flakes
Saute the leeks and garlic in the olive oil until tender. Add everything except the cream and simmer for 25 minutes. Puree 1 cup of of the soup in your blender until smooth. Add cream and pureed soup to the pan and reheat but do not boil.
November 6, 2009
I can’t believe I haven’t posted any recipes for portabella mushrooms. I love to buy them at Sam’s Club and then slap them on the outdoor grill or the George Foreman.
First combine olive oil, garlic, fresh oregano, salt and pepper in a small bowl. Then carefully clean the mushrooms with a damp towel and remove the stems. Brush them with the oil and first grill them stem side down for 3-5 minutes. Turn and cook them another 3-5 minutes, until tender.
Be healthy!
September 25, 2009
Really, really easy and very tasty!
Adjust quantities to your wish:
Acorn squash, halfed
Can of whole cranberries
Peach, diced (optional)
Nuts (optional)
Honey
Allspice
Mix the cranberries, peaches, nuts, honey and spice together. Spoon into the cleaned squash and microwave for approximately 10 minutes, until tender.
September 16, 2009
I found this recipe on All Recipes. I didn’t change it too much, but I didn’t use their measurements – I just eyeballed it.
Fresh Ingredients
1/2 onion, chopped
1 carrot, chopped
2 cups water
1 tomato, chopped
1 cup baby spinach
PantryFare
1 cup quinoa
Spices and Oils
2 teaspoons olive oil
2 tablespoons vegetarian chicken-flavored bouillon granules
1 teaspoon ground black pepper
1 teaspoon thyme
DIRECTIONS
1. Heat the olive oil in a sauce pan over medium heat; cook and stir the onion in the hot oil until translucent, about 5 minutes. Lower the heat, stir in quinoa, and toast, stirring constantly, for 2 minutes. Stir in the water, bouillon granules, black pepper, and thyme; raise heat to high and bring to a boil. Cover, reduce heat to low, and simmer for 5 minutes.
2. Stir in the carrots. Cover and simmer until all water is absorbed, about 10 more minutes. Turn off the heat, add the tomatoes and spinach, and stir until the spinach is wilted and the tomatoes have given off their moisture, about 2 minutes.
(5 Servings)
September 11, 2009
Gazpacho ingredients
Here’s a nice summertime recipe for gazpacho that is a little different and very tasty. My first run at it included hot peppers but it was too spicy for me but you can add them at your own option.
Roast under the broiler or on the barbeque:
8 large plum tomatoes
1 red bell pepper
1 poblano pepper (or green pepper)
1 white onion
4 cloves garlic
4 green onions, trimmed
After roasting and peeling the skins from the vegetables, puree them in a blender and/or food processor. Add and blend:
1 cucumber, peeled and seeded
2 T olive oil
2 T red wine vinegar
1/4 cup chopped cilantro
1 tsp salt
pepper to taste
Chill and serve garnished with tortilla strips or croutons, lime wedges, the greens from the green onions finely chopped, and if you want more texture, garnish with chopped peppers and onion.
To make the tortilla strips, take 4 corn tortillas and cut them into 1/4″ strips. Bake at 350 degrees, until golden.
September 1, 2009
Quinoa and Black Bean Stir-Fry
Add all to taste:
quinoa
black beans
cauliflower
broccoli
onion
orange bell pepper
corn
salsa
choloula
veggie powder
black pepper
crushed red pepper
corriander
cumin
August 31, 2009
tried different ways of cooking and serving the big portabello
Continue August 10, 2009
Add all ingredients to taste:
Romaine
Baby Spinach
Roasted Red Pepper strips
Black Beans
Ground Flax
Cholula
Rice Vinegar
August 6, 2009
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