Recipe from Food and Wine

This was a quick, easy, fairly healthy weeknight meal.  It all came together within about 30 minutes, and it was very good!  This recipe involves arugula, swiss chard, scallions and marsarpone.

3/4 lb rotini (or any smaller pasta)
4 T unsalted butter
1 bunch scallions, sliced
3 garlic cloves, sliced
3/4 c dry white wine
Salt and pepper, to taste
5 ou baby arugula
6 leaves (about 1 bunch) swiss chard, stems and central ribs discarded, coarsely chopped
1/4 c marsarpone cheese (you can also substitute cream cheese)

Cook pasta according to package directions. Drain, reserving 1/4 c of pasta water, and set aside.

Melt butter in a medium saucepan.  Add scallions and garlic over low heat until softened, about 5 minutes. Add the white wine and cook over low heat until reduced by half, 5 more minutes.  Add 1/2 c of waterand puree the mixture in a blender until smooth.  Season with salt and pepper.

Heat olive oil in pasta pot. Add arugula and Swiss Chard and cook over high heat until wilted, about 5 minutes. Add the pasta, scallion sauce and reserved pasta water and toss to mix.  Simmer, about 5 minutes, until sauce is thickened.

Stir in the marsarpone unil melted.  Season with salt and pepper, if needed, and serve.


Recipe from Cook Like a Champion

I love Indian flavors.  And so does J.  But this was a dish a bit outside of our normal comfort zone.  The big red flag for J?  No meat!  But I actually think he really liked it. 

This was an extremely simple meal to cook, although you do need about an hour to thicken.  I served it with Naan I picked up at the grocery store.

1 c dry lentils
1 (14 ou) can crushed tomatoes
1 T fresh grated ginger
1 T minced garlic
1 t cayenne
1 c water
4 T unsalted butter
Salt and pepper, to taste
1/3 c heavy cream
2 T minced fresh cilantro

In a large saucepan, add lentils and enough water to cover by 2 inches.  Bring to a boil then reduce to a simmer.  Simmer for about 10 minutes, until lentils are open and tender.  Drain and return to pot.

Stir lentils around pot, using a spoon to smash some of them against the sides.  Add tomatoes, ginger, garlic, cayenne, water, butter, salt and pepper.  Cook over medium heat for about 1 hour, until thickened.  Periodically check to make sure water has not cooked out.  If it has, add a bit more water and then cover for remaining cook time.

Stir in cream, garnish with cilantro and serve immediately.

Recipe from Oh She Glows

Loved this soup!  J had his usual complaint about the lack of meat, but again, it didn’t stop him from taking seconds or leftovers in his lunch. 🙂

The curry, cinnamon and nutmeg really work well together in this soup.  This was my first time cooking with quinoa and I discovered that I like it.  I’ll definitely use it more often now.

Because J doesn’t like his soup to be too soupy, I did add more quinoa and veggies than the recipe calls for, but I’m just going to put the original amounts, because I’m not really sure how much extra I actually added.  Oh, I also did 6 bouillon cubes, because it said on the package 1 cube per cup of water.

1 large carrot, peeled and chopped
1/2 c quinoa
1 medium onion, chopped
1 medium zucchini, chopped
3 cloves garlic, minced
6 beef bouillon cubes
6 c hot water
15 our can diced tomatoes
15 ou can black beans, drained and rinsed
1 t curry powder
Pinch of cinnamon
Pinch of nutmeg
2 c baby spinach, roughly chopped
1/2 t kosher salt
Pepper, to taste

Heat oil in a large soup pot. Add onion and saute over medium heat until translucent. Add the carrots, zucchini and garlic and continue to saute for 5-7 minutes.

Add the water and bouillon cubes and bring to a boil. Mix in the quinoa, tomatoes, spices, salt and pepper.  Boil and then simmer for about 15-20 minutes.

Add the spinach, stir well and then cover. Simmer on low for 15-35 minutes. The longer you simmer, the better the flavors will combine.  Adjust seasonings as needed, and serve!

Recipe from The Way the Cookie Crumbles

This was a really great, not-too-heavy meal for a cold day.  J’s only problem with it, as usual, was the lack of meat.  But he went back for seconds, so I guess it wasn’t that big of a problem! 🙂

2 T olive oil
4 cloves garlic, minced
1/4 t crushed red pepper flakes
14 ou diced tomatoes
1/4 c water
1 medium potato, cut into 1/4-inch dice
1 small-medium zucchini, diced
1-2 carrots, diced
14 ou small white beans (I used Great Northern), drained and rinsed
1/4 t dried rosemary
1/4 t salt

Place oil, garlic and red pepper in a large, high-sided skillet.  Cook over medium heat about 30 seconds to one minute.  Add the tomatoes, water and potato, and cover.  Simmer for about 15 minutes, until potatoes are almost cooked through.

Mix in the zucchini, carrots, beans, rosemary and salt.  Cover again and cook about 10 minutes, stirring often, until potatoes and zucchini are tender. 

Check the consistency of the sauce.  It should be thick and soupy.  Add water if needed, or boil uncovered to thicken.

Recipe from Cooking Light

I came across this recipe as I was searching for some meat-free, easy recipes that would be great for weeknight meals.  It was extremely quick and easy to make, and I was actually surprised at how good and flavorful it turned out. 

I think I slightly over blended the beans, however.  I used my immersion blender instead of transferring half of them to my blender, and I slightly overdid it.  I didn’t mind it, but J does like some chunks in his soups, so that was his one complaint. But he also really liked the flavor.

I served it with cheesy tortillas.  I just piled some cheese onto half a tortilla shell, then heated it up in the skillet until both sides were lightly browned and the cheese was melted.

1 t vegetable oil
1 T minced garlic (about 2-3 cloves)
2 c water
1/2 t chipotle chili powder
3 cans black beans, drained and rinsed
8 ounce salsa
1 T fresh lime juice
1/2 c chopped fresh cilantro (didn’t have this so I skipped it)
1/2 c shredded Monterey Jack cheese

Heat oil in a large saucepan over medium-high heat. Add garlic and saute until fragrant, then mix in water, chili powder, beans and salsa.  Bring to a boil, reduce heat, and then simmer for one minute.

Place 3 cups of the black bean mixture into your blender and blend until smooth. (I used the immersion blender here, just be careful of how much you blend it.) 

Return the pureed mixture to the pan and add in the lime juice, then simmer for 10 minutes.  Remove from heat and stir in cilantro, if using.

Serve sprinkled with Monterey Jack cheese.

Recipe from Cooking Club

Would you believe this is the first time I’ve ever made lasagna?  I have no idea why.  It’s not like it’s a difficult thing to make.  Maybe it’s J’s aversion to ricotta.  Although I can simply substitute cottage cheese.  Or maybe it was that before there were no-boil noodles, I thought it seemed like too much of a pain to cook them, try to get them out with sticking together, falling apart, or burning my fingers.  Whatever the reason, I will definitely be making it again. 

This recipe was fabulous!  I absolutely loved the addition of the cream cheese to give it a nice, creamy texture.  I did use a store-bought sauce because I had used all of my tomatoes for salsa and hot sauce.  But I had my zucchini and eggplant fresh from the garden! 🙂

I used 2 square disposable aluminum pans for this lasagna.  That way we could eat one (with some leftovers for lunch or whatever) and I froze the other.  I froze the second pan before I even cooked it.  I’ll cook it at 350 for about 1 hour 10 minutes when we’re ready to eat it.

Using the small pans, I did have to break the lasagna noodles to make them fit.  Kind of a pain, but it worked well!  As you can tell from the picture I did use quite a bit of sauce.  About a whole jar per pan.  For two reasons: 1) I like sauce! 🙂 and 2) I wanted to make sure there was enough for the noodles to cook.

2 T olive oil
1 medium eggplant, chopped (about 3-4 cups)
2 1/2 c chopped mushrooms
1 medium zucchini, chopped
1 medium red onion, chopped
4 cloves garlic, minced
1 1/2 t dried thyme, divided
Salt & pepper, to taste
9-12 no-boil lasagna noodles
1 c cottage cheese
8 ou cream cheese, softened
1/2 c grated Parmesan cheese
2 c shredded mozarella
1 large jar pasta sauce

In a large stockpot or Dutch oven, heat the oil over medium heat.  Cook eggplant, mushrooms, zucchini, garlic, onion, 1 t thyme and salt & pepper until vegetables are tender, about 10-12 minutes, stirring frequently.

In a small bowl, mix the cottage cheese, cream cheese, 1/2 t thyme, salt and pepper and 1/4 c Parmesan cheese.

In a 9×13 baking dish spread a layer of sauce to prevent sticking.  Layer on 3 noodles and then more sauce.  Then add in 1/3 of the veggie mixture, 1/3 of the cream cheese mixture, 1/2 c of the mozzarella and then repeat, starting with the sauce, two more times – ending with the remaining 1 cup mozzarella.  Sprinkle with the remaining Parmesan cheese.

Bake at 350 for about 50-60 minutes, until golden brown.  If browning too quickly, cover loosely with aluminum foil.  Let sit for about 10 minutes before serving.

Recipe from Tasty Kitchen

Curry isn’t something that I use much, maybe once, ever.  But I really like the flavor of it!  I had red curry powder in my spice cabinet, so that’s what I used here.

I like the addition of the apple to give it a bit of crunch and sweetness, and the cayenne gives it just a hint of spice. 

I hard boiled the eggs for this on Sunday, then put together the egg salad on Wednesday for dinner.  It’s nice to be able to do things in advance, so I have more time on the weeknights that isn’t spent in the kitchen. 🙂

12 hard boiled eggs, peeled and chopped
1 Granny Smith apple, chopped
1/2 c red onion, finely chopped
2/3 c mayonnaise
Juice of 1/2 lime
1 T curry powder
2 t whole grain or Dijon mustard
1/2 t salt
1/8 t cayenne

Whole wheat sandwich wraps
Tomato and/or lettuce

In a large bowl, mix the egg, onion and apple.  In a small bowl mix the mayo, lime juice, curry, mustard, salt and cayenne.  Pour the mayo mixture into the eggs and gently stir to combine well.

Place the egg salad in your wrap, top with tomato and/or lettuce and roll up to eat!