Perrys' Plate: Stacked Roasted Vegetable Enchiladas 1K+ This is such a great dish. It’s customizable. It’s fairly healthy. (Hello, check out all of the veg!) And it’s pretty. I love pretty food. Any meal that starts out with a giant pan of roasted vegetables is a winner to me. I love ooey-gooey, cheesy enchiladas, but I thought this fresher, lighter version was great as well. Feel free to switch out the vegetables or cheese for those you like, add some beans or shredded chicken of your family is particularly carnivorous, or even use flour tortillas if you don’t have (or like) corn. by Andrea Chesman. (No, I’m not getting sponsored to rave about her book.
Don't Make Dad Settle for Boring Potatoes: Hasselback Potatoes Dad’s going to remember exactly why he loves steak and potatoes when you serve him these. And you (along with the kids, fingers crossed!) will love them, too. Because of the way they are baked, a nice crunchy crust forms on the bottom. That, along with the soft interior and dollop of sour cream and fresh herbs, and you’ll know the best reason potatoes are the most commonly eaten vegetable in our country. So see you later, french fries! Looking for something fantastic to serve these with? Hasselback Potatoes medium sized potatoes (about 1 per person) 1 clove fresh garlic, very thinly sliced butter coarse salt (sea or kosher) pepper sour cream (optional) dill (optional) fresh chives (optional) 1. 2. 3. 3. 20 Salads Hearty Enough for Tonight’s Dinner10 Ways to Eat Breakfast for Pizza10 Recipes Everyone Should Know How to Make30 Crazy, Wacky, and Useless Kitchen Gadgets25 Healthiest Foods for Under $1
Penne with artichokes Ahhh springtime in Paris! I love everything about spring; a time when flowers start sprouting up from the ground and trees growing their leaves. I just appreciate the smells and sights of spring! At this time, I go for simple light meals! Ingredients (serves 6) 1 lb. penne rigate 1 small onion, finely sliced 2 garlic cloves, minced 1/4 cup extra virgin olive oil 8 artichoke hearts, quartered 1 1/4 cups canned diced tomatoes 1 tbsp chopped parsley 1/2 cup grated Parmesan cheese Salt and pepper In a skillet over medium-high heat, sauté the onion and the garlic in the olive oil. Cook the penne rigate until al dente according to package directions in boiling, salted water. Penne aux artichauts Ingrédients (serves 6) 500 g penne rigate 1 oignon, finement émincé 2 gousses d'ail, écrasées 60 ml d'huile d'olive 8 cœurs d'artichauts, coupés en quarts 1 boîte de tomates pelées, coupées en dés 1 càs de persil ciselé 1/2 tasse Parmesan Sel et poivre Faites cuire les penne dans de l'eau bouillante salée.
Avocado Mac and Cheese Recipe | Stovetop Mac and Cheese My avocado obsession continues, this time with Stovetop Avocado Mac and Cheese! If you like our Creamy Avocado Pasta, you will love this decadent macaroni and cheese. It is basically the same delicious pasta, but kicked up a notch. Josh thought I was a little looney when I told him what we were having for dinner, but after one bite, he was in mac and cheese heaven. This avocado macaroni and cheese is so easy to make. The creamy avocado sauce coats the pasta nicely with a hint of garlic, cilantro, and lime. This Stovetop Avocado Mac and Cheese is all kinds of awesome! Creamy, cheesy, and easy Avocado Mac and Cheese! Yield: Serves 4-6 Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Ingredients: Directions: 1. 2. 3. 4. Note-the lime juice keeps the avocado from browning. Follow twopeasandpod on Instagram and show us what recipes you are making from our blog! If you like this Stove Top Avocado Mac and Cheese, you might also like:
Homemade Stuffed Pizza Crust Recipe | Fresh Tomato & Arugula Pizza I think there are very few who can vouch and say that they DON'T like Pizza! Its not the healthiest thing to be munching around all the time, but then on occasion when you enjoy it, nothing competes the heartiness and deliciousness of a yummy pizza! I have had my share of pizzas and am at a stage when I can look at a Pizza and not go Ga-ga over it. There is no more salivating or uncontrollable drooling over a dominoes pizza crust. Few ready made ingredients from the local store can make it possible for you to prepare one right in the comfort of your home and in less that those dratted 60 minutes of the delivery time! But since I hadn't gone shopping, I had very few ingredients on hand. You can use any topping of your own. Basic Information Prep Time: Under 30 min Cook Time: Under 30 min Serves: 2 people Yield: Makes one 12 inch stuffed crust pizza Method Roll out the pizza on a well floured surface. Using a rolling pin, roll the dough over the pin a little beyond the rim of the pan.
green kitchen stories Love That Quinoa Burger! November 1, 2010 by Linda So yummy! If you want a change of pace that’s meat-free, yet full of protein, fiber, and very filling…this might be for you. I like it with Tzatziki on top (my recipe is in this post), or a little “fry sauce” (what some drive-ins call that wonderful mayo/ketchup combo), and with a thick slice of tomato, avocado, onion and lettuce, as a burger should be, it’s fab. Don’t be afraid of Quinoa. It cooks just like rice – might even be a little easier! UPDATE!! 2 rounded cups cooked quinoa (see note below for cooking instructions) 3/4 cup shredded cheddar cheese (or other variety, if you prefer) 1/2 cup low-fat cottage cheese 1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed dry) 3 eggs 3 tablespoons all purpose flour 2 green onions, including white parts 1 /2 teaspoon sugar 1/4 teaspoon black pepper 1/4 teaspoon ground cumin 1/8 teaspoon salt 1/8 teaspoon garlic powder Olive oil for frying To cook quinoa for the above recipe: 1 cup uncooked quinoa 2 cups water
Chinese Crispy Fried Tofu with Sweet Chili Sauce Recipe It feels like yesterday, but the memory is fresh. Eons ago, I happened to spot some "white slabs" sitting next to my all time favorite Paneer, in the aisle of the grocery store I frequented. See, I was this good girl who went shopping for my mom during the weekends, all on my own, so that my mom can relax her feet. Once home, my mom had a different story to tell. In fact I think I love it even more (if that's even possible!) References recipe minimally adapted from the best international recipe Basic Information Prep Time: Under 15 min Cook Time: Under 15 min Serves: 4 people Ingredients For the Tofu1 (14-oz) block Mori Nu "Extra Firm" Silken Tofu (see Tips)3/4 cup Cornstarch1/4 cup CornmealSalt and ground Pepper to tasteChili Flakes to taste (optional)For the Sweet Chili Sauce 3 tbsp Sugar1/4 cup Water1/4 cup Rice Vinegar2 tsp Cornstarch1 tbsp Sambal Oelek (see Tips) Tips 1. Method Slice the tofu into cubes/1-inch thick slabs. Make sure to blend it well. Next add the tofu cubes to this mixture.
broccoli parmesan fritters Last week, it was pointed out to me that among the 750 recipes in the archives, there is but a single recipe that utilizes broccoli. Just one! (It’s a great one, though.) For comparison, there are 11 recipes that use cauliflower and 26 with mushrooms. What terrible oversight could have led to this? Please understand: this is not one of those stories about how preciously advanced my toddler’s tastes are, how early he took an interest in foie gras and how he turns his nose up at white flour pastas, preferring farro. I have a theory that you can tuck almost any finely chopped or shredded vegetable — be it potatoes, zucchini, or an Indian-spiced mix — into a savory pancake, fry it in small mounds until crisp on both sides, serve it with a dollop of a sour cream or yogurt sauce and they will be inhaled. So, you know where this is going. And with that, I had them for lunch instead. Broccoli Parmesan Fritters There’s a lot of broccoli and very little pancake in this fritter.
white bean quinoa burger with basil aioli After two tasty trials, the third time is Most Definitely A Charm. I finally made a vegan ‘burger’ that fits my criteria – great taste, holds shape, short ingredient list. See? Very few ingredients, just as I like it: Those ingredients make for a very tasty burger, and after baking, they held their shape! check, Check and CHECK ! For added flavor, I also made a vegan basil aioli, using my beautiful basil plant: Jason’s burger, without tomatoes: Jason had a second burger, sriracha-fied. white bean quinoa burgers 1 can great northern beans, rinsed, halfway mashed 1 cup cooked quinoa 1/2 cup yukon gold potatoes – mashed 1/4 cup nutritional yeast 1/2 red onion, finely diced 2 cloves garlic, finely diced sea salt, to taste + gluten free ap flour, to roll/form (1/8 cup) Combine all ingredients except flour. Bake @ 325 for 40 minutes – flip burgers after 20 minutes. Makes 5 burgers. vegan basil aioli 1/2 cup raw cashews, soaked overnight 1/3 cup water splash lemon juice 25-30 fresh basil leaves
Skinny Mashed Potatoes Mashed potatoes are one of my favorite things to eat on Thanksgiving, but this year since I am pregnant and on a really strict low carb diet (for my diabetes) real mashed potatoes are out (bummer). I recently started researching alternatives to some of my favorite dishes because there is NO way my plate will be without a big ole pile of mash potatoes. I came across this recipe that uses cauliflower instead of potatoes. Hmmm not a big cauliflower fan so I wasn't sure. If there is a choice of either celery or cauliflower in a veggie dish 9 times out of 10 I will choose the celery. ***BEST MOCK mashed potatoes I have ever had! What you will need: 1 head of cauliflower 1 tablespoon of cream cheese1/4 cup grated Parmesan cheese1/2 teaspoon of minced garlic1/2 teaspoon of salt5 or so dashes of pepperChives for garnish Directions:Wash and cut cauliflower into small pieces. These were seriously unbelievable!
Double Broccoli Quinoa Recipe This double broccoli quinoa bowl is a favorite of mine. I cook up lots of broccoli, then puree half of it into a pesto. The other half is cut into little florets. Tossed with some quinoa, sliced avocado, and a drizzle of feisty chile pepper oil, it makes a nice meal and I hope you like it as much as I do. If you don't have quinoa, you can certainly swap in a pasta or any number of other foundation ingredients. I should mention that I do like this served with a bit of feta crumbled on top. 3 cups cooked quinoa* 5 cups raw broccoli, cut into small florets and stems 3 medium garlic cloves 2/3 cup sliced or slivered almonds, toasted 1/3 cup freshly grated Parmesan 2 big pinches salt 2 tablespoons fresh lemon juice 1/4 cup olive oil 1/4 cup heavy cream Optional toppings: slivered basil, fire oil (optional)**, sliced avocado crumbled feta or goat cheese Heat the quinoa and set aside. Now barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer.
The Best Broccoli of Your Life You know you’ve done something right with broccoli when the person you made it for describes it to someone else the next day as “better than biting into a steak.” Those were Craig’s words and they were a marked change from the first words he uttered about the broccoli, before he bit in: “You made broccoli for dinner? Broccoli and sweet potatoes?” Then he did bite in and his eyes lit up. “Oh my God,” he said. “This is the best broccoli I’ve ever had in my life.” So what did I do to the broccoli to make it taste so good? I can’t take any credit. I’m going to have a hard time this week not posting all of the recipes from her new book, Back To Basics. Specifically, she loves roasting vegetables at a high temperature until they caramelize. Normally, broccoli gets squishy when you cook it. Seriously, this recipe is so easy I can recite it without looking at the book. You preheat the oven to 425. Now, it’s easy. I shook the pan around a bit as it went, but not sure that’s necessary. Related Posts: