This is one of those recipes where I, honestly, smack my forehead (hard) and wonder, "Why didn't I think of that?" Hopefully, that smack knocks creative sense into me after I read over this delicious and easy recipe (another fine example from Francesca in Seattle) and whip up a fabulous meal:
1. Take one bag of mushroom or cheese TORTELLINI and dump it into a pan of boiling water. Cook according to package directions.
2. Toss into a huge bowl with 2 jars of PESTO SAUCE. Add OLIVE OIL, SALT and cracked PEPPER to taste.
OMG! Only 2 main directions! She must be a genius... If eating in summer, pop in the fridge to chill and pair with a cool white wine, such as an unoaked Chardonnay or Semillon. Yeah, that sounds about right...
Monday, July 13, 2009
Wednesday, July 8, 2009
Day 2 - Cheesy Eggplant Casserole
Our first super-fab guest meal comes from Francesca in Seattle - she sent in a wonderful recipe (complete with steps, although the CAPS are all mine) that will probably win a place in my monthly easy-meal rotation:
1. Pre-heat oven to 400 degrees
2. One large EGGPLANT - sliced (I don't remove the skin) into thin ovals, put in an oven-proof casserole dish, season with OLIVE OIL, SALT, GARLIC POWDER, ITALIAN SEASONINGS
3. Douse with your favorite TOMATO SAUCE. I use Trader Joe's Four Cheese.
4. Cover dish with aluminum foil and stick in pre-heated oven and let cook for 20-25 minutes.
5. After about 20 minutes, remove and load up with a bag of pre-shredded MOZZARELLA CHEESE, then stick back in oven, uncovered, for another 10-15 minutes.
6. If the eggplant isn't soft, stick back in for another 10.
Well done! I know I'm going to hit farmer's market ASAP! I just might have to buy more than one large eggplant...mmm...
1. Pre-heat oven to 400 degrees
2. One large EGGPLANT - sliced (I don't remove the skin) into thin ovals, put in an oven-proof casserole dish, season with OLIVE OIL, SALT, GARLIC POWDER, ITALIAN SEASONINGS
3. Douse with your favorite TOMATO SAUCE. I use Trader Joe's Four Cheese.
4. Cover dish with aluminum foil and stick in pre-heated oven and let cook for 20-25 minutes.
5. After about 20 minutes, remove and load up with a bag of pre-shredded MOZZARELLA CHEESE, then stick back in oven, uncovered, for another 10-15 minutes.
6. If the eggplant isn't soft, stick back in for another 10.
Well done! I know I'm going to hit farmer's market ASAP! I just might have to buy more than one large eggplant...mmm...
Tuesday, July 7, 2009
Day 1 of the week - Calling All Crafty Cooks!
It's time for YOU to share your cheapest, easiest and best veggie meal. Is it your favorite snack after a workout? Or a big mass of comfort food while lazing on the couch? It doesn't matter - if it's simple and vegetarian, please send it in! Please send your recipe to lnelson43@juno.com, with the subject, Simple Veggie Meal, and don't forget to include your name and town. Can't wait to see what inspired meals come forth!
In the meantime, try this ultra-easy risotto that my sister-in-law once made in a pinch: Boil a large pan of water and cook RISOTTO according to package directions. (Don't forget the dry white WINE.) Add a few handfuls of frozen PEAS a few minutes before the risotto is ready and grate as much PARMESAN CHEESE as you think you need into the pan. Finish the bottle of white wine (on its own, in a large glass).
I usually cook the risotto a bit more when I'm in the mood for a thicker consistency and then finish it off with a generous sprinkling of cracked pepper. The peas offset the creamy risotto, which is then offset by the bite of the pepper. It's great for a summer or winter's evening meal...
In the meantime, try this ultra-easy risotto that my sister-in-law once made in a pinch: Boil a large pan of water and cook RISOTTO according to package directions. (Don't forget the dry white WINE.) Add a few handfuls of frozen PEAS a few minutes before the risotto is ready and grate as much PARMESAN CHEESE as you think you need into the pan. Finish the bottle of white wine (on its own, in a large glass).
I usually cook the risotto a bit more when I'm in the mood for a thicker consistency and then finish it off with a generous sprinkling of cracked pepper. The peas offset the creamy risotto, which is then offset by the bite of the pepper. It's great for a summer or winter's evening meal...
Saturday, July 4, 2009
Day 4 - Summer Bruschetta
OK, it's getting a bit on the hot side outdoors. The paint is peeling off buildings and you're tired of mopping your brow yet again...almost makes you not want to eat, right? Wrong! You can chill out with this variation on traditional Italian bruschetta. Just buy a handful of cilantro and a baguette and use up the rest of the ingredients that were used for recipes earlier this week.
Chop your remaining TOMATOES and toss out the seeds. Throw into a bowl with a crushed clove of GARLIC, chopped CUCUMBER, KALAMATA OLIVES, MOZZARELLA CHEESE and CILANTRO. Top with a tablespoonful of OLIVE OIL, a smidgen of SALT and PEPPER and stir. Put mixture in fridge to keep cool and slice fresh BAGUETTE into inch-thick disks. When ready to serve, spoon mixture onto baguette slices and serve with a just-poured glass of rose. Even if it's snowing outside, you'll feel the sunshine dappling your forehead...
To add a bit of a kick, add some chopped Mama Lil's Peppers. They give the perfect hint of tang and heat when used sparingly. Also, if there's a need for a bit more garlic, spread the baguette rounds with a bit of hummus before adding mixture.
Chop your remaining TOMATOES and toss out the seeds. Throw into a bowl with a crushed clove of GARLIC, chopped CUCUMBER, KALAMATA OLIVES, MOZZARELLA CHEESE and CILANTRO. Top with a tablespoonful of OLIVE OIL, a smidgen of SALT and PEPPER and stir. Put mixture in fridge to keep cool and slice fresh BAGUETTE into inch-thick disks. When ready to serve, spoon mixture onto baguette slices and serve with a just-poured glass of rose. Even if it's snowing outside, you'll feel the sunshine dappling your forehead...
To add a bit of a kick, add some chopped Mama Lil's Peppers. They give the perfect hint of tang and heat when used sparingly. Also, if there's a need for a bit more garlic, spread the baguette rounds with a bit of hummus before adding mixture.
Day 3 - Roasted Tomatoes Atop Pasta
Oh, there's almost nothing simpler and better than an easy pasta sauce made with tomatoes from the oven. It's hearty, it's delicious, it's another reason to ditch the jarred crap.
Boil a large saucepan of water, add linguine, and cook according to package directions. Depending upon the amount of pasta you're making, halve a bowlful of ROMA TOMATOES and toss with OLIVE OIL, a clove of crushed GARLIC and DRIED BASIL. Preheat oven to 400 degrees and line a baking sheet with parchment paper. Place tomatoes on baking sheet, sliced side down, and roast in the center of the oven for 10-20 minutes (keep a close eye on them for the last 10 minutes), until the juice is bubbly and the skin slightly charred. Chop a few BLACK OLIVES and mix with hot roasted tomatoes. Throw linguine in a beautiful serving bowl (even f you're the only one eating) with a bit of oil and top with tomato/olive mixture. Add a hint of SALT and PEPPER and some freshly shredded PARMESAN CHEESE. Serve with a wine as awesome as yourself - a bold Cabernet Sauvignon. Jarred sauce, what jarred sauce?
I've also tossed some sauteed mushrooms into the mix for a touch of earthiness, or added some extra garlic, because extra garlic is always welcome in my pasta sauce!
Boil a large saucepan of water, add linguine, and cook according to package directions. Depending upon the amount of pasta you're making, halve a bowlful of ROMA TOMATOES and toss with OLIVE OIL, a clove of crushed GARLIC and DRIED BASIL. Preheat oven to 400 degrees and line a baking sheet with parchment paper. Place tomatoes on baking sheet, sliced side down, and roast in the center of the oven for 10-20 minutes (keep a close eye on them for the last 10 minutes), until the juice is bubbly and the skin slightly charred. Chop a few BLACK OLIVES and mix with hot roasted tomatoes. Throw linguine in a beautiful serving bowl (even f you're the only one eating) with a bit of oil and top with tomato/olive mixture. Add a hint of SALT and PEPPER and some freshly shredded PARMESAN CHEESE. Serve with a wine as awesome as yourself - a bold Cabernet Sauvignon. Jarred sauce, what jarred sauce?
I've also tossed some sauteed mushrooms into the mix for a touch of earthiness, or added some extra garlic, because extra garlic is always welcome in my pasta sauce!
Wednesday, July 1, 2009
Day 2 - What-Shall-We-Fill-With Wraps
There's almost nothing (nothing) easier than a wrap sandwich. Grab a few fillings, chop 'em, throw 'em in the middle of a tortilla or other flat bread, fold sides and roll... Well, a few might (just might) fall apart the first few times, but keep it going and soon you'll have the hang of it, and you'll have the healthiest and quickest lunch or dinner or snack you've had in a while! Just like this one...
Chop one small TOMATO, one quarter of a CUCUMBER, an inch of FETA CHEESE, a handful of KALAMATA OLIVES and even a couple of CORNICHONS. Spread some HUMMUS on a large whole-wheat TORTILLA or LAVASH flatbread and pile in the vegetable and cheese mix. Fold in sides over the mix and then roll up. If it fell apart, that's OK too...the fillings make a fantastic salad and the remaining bread can be dipped into more hummus. Pairs well with a bright Pinot Gris or Sauvignon Blanc.
Other variations: Instead of hummus, use the Red Pepper with Eggplant and Garlic spread from Trader Joe's. Add a few (very small) squirts of chili sauce and shake a bit of salt and pepper onto the sandwich before it's wrapped. Of course, like all sandwiches, the potential list of ingredients is endless...so I won't list them here...but let's just say that sundried tomatoes and pepperoncini will be on that list...
Chop one small TOMATO, one quarter of a CUCUMBER, an inch of FETA CHEESE, a handful of KALAMATA OLIVES and even a couple of CORNICHONS. Spread some HUMMUS on a large whole-wheat TORTILLA or LAVASH flatbread and pile in the vegetable and cheese mix. Fold in sides over the mix and then roll up. If it fell apart, that's OK too...the fillings make a fantastic salad and the remaining bread can be dipped into more hummus. Pairs well with a bright Pinot Gris or Sauvignon Blanc.
Other variations: Instead of hummus, use the Red Pepper with Eggplant and Garlic spread from Trader Joe's. Add a few (very small) squirts of chili sauce and shake a bit of salt and pepper onto the sandwich before it's wrapped. Of course, like all sandwiches, the potential list of ingredients is endless...so I won't list them here...but let's just say that sundried tomatoes and pepperoncini will be on that list...
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