Feeds:
Posts
Comments

Posts Tagged ‘easy vegetarian recipes’


This simple pasta dish is a favorite of my husbands…mine too! Cooking the squash in the same pan as the bacon imparts a smoky flavor to the squash, elevating it above the ordinary. This dish is hearty enough to stand alone, but is accompanied nicely by fresh fruit or a green salad. We prefer to use whole-wheat pasta in this and all pasta dishes — it’s healthier and adds substantial texture.  Also, I don’t go out of my way to purchase cream for this recipe — I often  substitute half-and-half, or even regular milk. It tastes just as good and is lower in calories and saturated fat.

If your children don’t care for this dish, you can toss some cooked squash with pasta and spaghetti sauce — they won’t even notice the squash is there.  One last note: The original recipe calls for Asiago cheese, but we prefer Parmesan. Try it with whatever you know your family will enjoy.

  • Coarse salt and ground pepper
  • 8 ounces fusilli
  • 4 slices bacon, sliced crosswise into 1/2-inch strips
  • 4 medium yellow squash (8 ounces each), quartered lengthwise and thinly sliced crosswise
  • 2 garlic cloves, thinly sliced
  • 1/2 cup heavy cream
  • 1/4 cup grated Asiago cheese, plus more for serving
  1. Bring a large pot of salted water to a boil. Add pasta, and cook until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta, and return to pot.
  2. While pasta is cooking, heat a large skillet over medium. Add bacon, and cook until browned and crisp, 5 to 7 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain (leave bacon fat in skillet).
  3. Place skillet over medium-high heat. Add squash and garlic to fat in skillet; season with salt and pepper, and toss well. Cover, and cook, stirring occasionally, until squash begins to soften, 5 to 7 minutes. Uncover, and continue to cook until liquid is evaporated and squash is tender, 2 to 3 minutes more.
  4. Add cream and cooked pasta to skillet; toss well, and cook until cream begins to thicken. Remove from heat; stir in Asiago, and add enough reserved pasta water to create a sauce that coats pasta. Stir in  reserved bacon and top with more cheese.

Read Full Post »


This recipe is the perfect quick weeknight meal: it goes together in a snap and uses a lot of storage-friendly items like canned goods and tortillas. It is also versatile enough that you can easily change things around or make substitutions when needed. I’ve also managed to pack 6 different veggies into this dish: tomato, avocado, corn, black beans, green chiles, and onion, so eat up! This recipe is as healthy as it is delicious!

  • 2 TBSP olive oil
  • 1/2 of an onion, diced
  • 1 can green chiles
  • 1 can black beans, drain off 1/2  of the liquid
  • 1 cup frozen sweet corn
  • 1 tsp cumin
  • 1 clove garlic, minced
  • 1 cooked chicken breast, diced into 1/4″ pieces (optional)
  • 1 can enchilada sauce*
  • 8 corn or flour tortillas
  • 1 cup cheddar cheese, grated

Lightly oil a 9×11 glass casserole dish with a little olive oil. Heat the remainder in a heavy pot, over medium-high heat. Toss in the onion and saute 1-2 minutes. Stir in the green chiles and cook until onion begins to soften, about 5 minutes. Add beans, corn, cumin, & garlic and stir to combine. Simmer for about 5 minutes, then stir in diced chicken. Remove from heat.

Pour 1/3 of the enchilada sauce into the bottom of the casserole dish. Fill each tortilla with bean filling and roll up. Place in casserole dish seam side down. If you have any leftover topping, sprinkle it over the top of the enchiladas. Pour the remaining sauce over the top. Sprinkle with cheddar cheese and bake at 400 degrees for 20 minutes, until lightly browned and bubbling.

*If you don’t have a can of enchilada sauce, use a can of tomato sauce and season to taste with cumin, chili powder, and cayenne pepper. If you would like to add a little more heat to the dish, you could add cayenne pepper to the bean mixture or substitute a can of jalapeno peppers for the green chiles.

Serve the enchiladas on a bed of Mexican-style rice and top with shredded lettuce, sour cream, salsa, and diced avocados.

Read Full Post »


This meal is quick to throw together and tastes best if you make it early in the day and then re-heat it when it’s time to eat. This will allow the flavors to blend together nicely. It is great served hot on a cold day and just as good at room temperature. The only necessary accompaniment is steamed Basmati rice. Bonus: all my kids scarfed this up last night, but maybe they are just weird kids. This recipe is modified from the book A Homemade Life, by Molly Wizenberg.

  • scant 1/4 cup olive oil
  • 1 large onion, cut into quarters and sliced
  • 2 medium garlic cloves, minced
  • 1 tsp cumin seeds
  • 1/2 tsp ground coriander
  • 1/4 ground ginger
  • 1 tsp garam masala*
  • 3 green cardamom pods, lightly crushed under the side of a knife
  • 1 tsp salt, or to taste
  • water
  • 2 14-0z cans of petite diced tomatoes
  • 1 TBSP coarsely chopped cilantro or dried cilantro
  • pinch of cayenne or red pepper flakes, or to taste
  • 2 15-oz cans of chickpeas, drained and rinsed
  • lemon wedges & fresh cilantro, for serving (optional)
  • 1/3 – 1/2 cup plain whole milk yogurt (optional)

Pour the olive oil into a heavy pot or dutch oven and warm it over medium heat. Add the onion, and cook, stirring occasionally, until it is deeply caramelized. Be patient.

Reduce the heat to low; add garlic, cumin seeds, coriander, ginger, garam masala, cardamom pods, and salt and cook, stirring constantly until fragrant and toasty, about 1 minute. Add 1/4 cup water and stir to scrape up any brown bits from the bottom of the pan. Cook until all the water is absorbed. Pour in the tomatoes, and stir well.

Raise the heat to medium, and bring the pot to a gentle boil. Adjust the heat to maintain a simmer, add the cilantro and cayenne, and continue to cook gently, stirring occasionally, until the mixture reduces and thickens, about 5 minutes. Add the chickpeas, stirring well, and cook over medium-low heat for 5 minutes. Add about 2 TBSP water and cook for another 5 minutes, until water is absorbed. Add another 2 TBSP of water and cook a few minutes more. This process of adding and cooking off water helps to concentrate the sauce’s flavor and makes the chickpeas more tender and toothsome. Taste, and adjust seasonings as necessary.

This chana masala can be served in two different styles: with some yogurt stirred in to smooth and soften the flavors, OR served with a squeeze of lemon. Either way, serve over Basmati rice and garnish with some freshly chopped cilantro.

Read Full Post »