Three-Bean Vegetarian Chili was a hit! I never knew beans, tomatoes, and squash could taste so good. I paired this with a loaf of sourdough bread, warmed in the oven for 5 minutes at 300 degrees. Great for dipping!
Tuesday, February 23, 2010
Three-Bean Vegetarian Chili
Three-Bean Vegetarian Chili was a hit! I never knew beans, tomatoes, and squash could taste so good. I paired this with a loaf of sourdough bread, warmed in the oven for 5 minutes at 300 degrees. Great for dipping!
Sunday, February 21, 2010
Tex-Mex Tofu Burritos
My husband has expressed an interest in tofu lately, which was the inspiration for this recipe. It's a great way to dress up tofu, but next time I will be sure to use a little less chili powder!
Monday, February 15, 2010
Spinach and Feta Pasta
Spinach and Feta Pasta is a recipe given to me by my dad's girlfriend, Susan. It was delicious and easy, and made excellent leftovers for the next day's lunch!
For your enjoyment:
1 (8 oz) package of penne pasta
2 tablespoons olive oil
1/2 cup chopped onion
1 or 2 cloves garlic, minced
3 cups chopped tomatoes or grape tomatoes
1 to 2 cups sliced fresh mushrooms
4 cups fresh spinach leaves, packed
salt and pepper to taste
1 to 2 pinches red pepper flakes
8 ounces feta cheese, crumbled (recommend Athenos brand "herb and garlic" if you like garlic)
Optional: black olives
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, drain.
Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until gold brown. Mix in tomatoes, mushrooms, and spinach. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted. Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.
This recipe was delicious - I will definitely be keeping it handy for a repeat!
My advice:
I like mushrooms and spinach leaves, but they shrivel up a lot when cooked. I will probably use more of those next time, and fewer grape tomatoes to even out the ratio. I skipped the garlic cloves and chose the Athenos herb and garlic feta cheese instead. Also, be sure you start out with a skillet large enough to be able to hold the pasta as well. I had to transfer the vegetables into a chef's pan for the depth.
For dessert I made another favorite from Susan, Brownie Candy Cups! They didn't last long!
For your enjoyment:
1 (8 oz) package of penne pasta
2 tablespoons olive oil
1/2 cup chopped onion
1 or 2 cloves garlic, minced
3 cups chopped tomatoes or grape tomatoes
1 to 2 cups sliced fresh mushrooms
4 cups fresh spinach leaves, packed
salt and pepper to taste
1 to 2 pinches red pepper flakes
8 ounces feta cheese, crumbled (recommend Athenos brand "herb and garlic" if you like garlic)
Optional: black olives
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, drain.
Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until gold brown. Mix in tomatoes, mushrooms, and spinach. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted. Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.
This recipe was delicious - I will definitely be keeping it handy for a repeat!
My advice:
I like mushrooms and spinach leaves, but they shrivel up a lot when cooked. I will probably use more of those next time, and fewer grape tomatoes to even out the ratio. I skipped the garlic cloves and chose the Athenos herb and garlic feta cheese instead. Also, be sure you start out with a skillet large enough to be able to hold the pasta as well. I had to transfer the vegetables into a chef's pan for the depth.
For dessert I made another favorite from Susan, Brownie Candy Cups! They didn't last long!
Sunday, February 7, 2010
Mediterranean Chicken and Saffron Couscous
This week's recipe is from Rachel Ray's cookbook, "365: No Repeats." I was working without a picture this time, which was a little nerve-wracking.
I was able to borrow a pinch of saffron from a friend, so that saved some money!
My audience (husband and sister) claimed they liked it, but I'm not so sure. There were a lot of spices and I wasn't real precise with my measurements. It was hard to tell what I liked and what I didn't liked. One down-side: I smelled like garlic for the next two days!
I was able to borrow a pinch of saffron from a friend, so that saved some money!
My audience (husband and sister) claimed they liked it, but I'm not so sure. There were a lot of spices and I wasn't real precise with my measurements. It was hard to tell what I liked and what I didn't liked. One down-side: I smelled like garlic for the next two days!
Wednesday, February 3, 2010
Ashley's Chocolate Chip Banana Bread
My friend Ashley gave me a recipe for chocolate chip banana bread for my wedding shower last June. Thanks, Ashley, it was delicious! I was asking for tips on how to ripen bananas quickly, and a coworker suggested I try baking them in the oven on 350 degrees until the peels turn black. Perfect!
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