Tag Archives: vegetarian

Carrot Ginger Dressing

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Quick Post: One of my favorite things to order at local Japanese restaurants is the side salad with carrot ginger dressing. I don’t know why it’s so good, I just accept it! Now that I have a recipe for it that tastes so good, I can enjoy it in the comfort of my own home and I can make it cheap! Really, the most expensive ingredient was the miso paste. Now that I have a huge container of it, there is plenty to go around for lots more of this; and my next experiment – miso soup! I doubled the recipe and I’m glad I did. Between the three of us, half the jar was put away 🙂 Thanks for reading, enjoy!

Carrot Ginger Dressing – adapted from Smitten Kitchen via GOOP.com
  • 1 large carrot, peeled and roughly chopped
  • 1 small shallot, peeled and roughly chopped
  • 2 tablespoons roughly chopped fresh ginger
  • 2 tablespoons sweet white miso
  • 2 tablespoons rice vinegar
  • 2 tablespoons toasted sesame seed oil
  • 1/4 cup grapeseed or another neutral oil
  • 2 tablespoons water

Salad:

  • Romaine lettuce
  • avocado
  • cucumber

Blitz the carrots, shallot and ginger in a blender or food processor until finely chopped. Scrape down the sides, then add the miso, vinegar and sesame oil. While the machine running, slowly drizzle in the grapeseed oil and the water.

Divide the lettuce among four bowls, add some of the onion and a quarter of the avocado. Drizzle with plenty of dressing and serve.

 

 

 

Comeback Sauce

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Quick Post: I pinned this awhile back and knew that I had to try it. There is a lot going on in this sauce, but it all works! I whipped this up the other afternoon to use on sandwiches instead of plain ‘ol mustard and mayo. It didn’t have much time to sit and meld, but that didn’t matter. The flavors worked together really well, and I’m positive that it’s only going to taste better with age. Thanks for reading, enjoy!

Comeback Sauce – adapted from Syrup and Biscuits

  • 1 cup mayonnaise
  • 1/4  cup ketchup
  • 1/4 cup chili sauce
  • 1 heaping teaspoon Dijon mustard
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon Tabasco sauce
  • 1/4 cup light olive oil (*I used grapeseed oil)
  • juice of one lemon
Directions:

Mix all ingredients well and store in refrigerator overnight.

Panera Mac and Cheese

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This is so rich and creamy! The kids loved the mild flavor of the cheeses and already mentioned wanting to eat the leftovers. Hopefully my picky husband will appreciate it – he’s hard to please when it comes to new macaroni and cheese recipes. His absolute favorite is this one, and no other recipe I have tried can hold a candle to it in his opinion!

His verdict: 7 out of 10! I’ll take it – besides, he ate two bowls and happily brought some to work the next day. Thanks for reading, enjoy!

Panera’s Stove Top Mac and Cheese – adapted from Annie’s Eats via Panera Bread

  • 16 oz shell pasta
  • 4 tbsp unsalted butter
  • 1/3 cup all-purpose flour
  • 2 1/2 cups milk, heavy cream, or half-and-half
  • 4 oz white American cheese, chopped or torn into pieces
  • 8 oz extra sharp white Vermont cheddar, shredded
  • 2 tsp – 1 tbsp Dijon mustard (adjust according to your tastes)
  • 1 tsp Kosher salt
  • 1/4 tsp hot sauce (like Frank’s)
Directions:
1. In a large stockpot, cook pasta according to package directions.  Drain well.
2. While the pasta cooks, melt the butter in a 4-quart sauce pan over medium heat.  When the butter has melted and has started to bubble, whisk in the flour; cook for 1 1/2 minutes whisking constantly.  Gradually whisk in the milk until no lumps remain.  Reduce the heat to medium-low and cook milk mixture, whisking frequently, until it thickens and bubbles, about 8 minutes.
3. Remove sauce pan from the heat and by the handful, stir in the cheeses allowing all of the cheese to melt into the sauce before adding more.  Stir in the mustard, salt, and hot sauce.  Return the sauce pan to the heat and stir in the pasta.  Be sure to stir up the sauce from the bottom of the sauce pan and thoroughly coat all of the pasta with sauce.  Cook for 1-2 minutes over medium-low heat until heated through.  Serve hot in bowls with spoons.

Skillet Macaroni and Cheese

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This was a test run for a demonstration I needed to do for a great group of ladies. I never would have thought that I would have the guts to cook and talk in front of people before, but I did and it was so much fun. I would do it again! They all loved this super simple and quick meal and couldn’t believe how easy it was. I chose this recipe to show them because I don’t know anyone who doesn’t like cheese or pasta. Plus, it’s so versatile you could use a different combination of cheeses, add any veg you’d like, make it an entrée by adding some protein or keep it as is for a side dish. Thanks for reading, enjoy!

Skillet Macaroni and Cheese with Broccoli – adapted from Pink Parsley 

  • 4 cups water, plus more as needed
  • 10-12 oz broccoli florets, cut into bite-sized pieces
  • salt and pepper
  • 3 Tbs unsalted butter
  • 3 garlic cloves, minced
  • 1/4 tsp red pepper flakes
  • 1 (12-oz) can evaporated milk
  • 12 oz pasta
  • 3/4 tsp cornstarch
  • 1/2 tsp dry mustard
  • 1/4 tsp hot sauce
  • 6 oz extra sharp white cheddar, shredded (about 1 1/2 cups)
  • 6 oz Monterey Jack cheese, shredded (about 1 1/2 cups)
Directions – 

Bring 1/2 cup water to a boil in a 12-inch skillet over medium-high heat.  Add the broccoli and a pinch of salt, cover, and cook until the broccoli is just tender, about 5 minutes.  Drain broccoli and set aside.

Wipe out the skillet and melt 1 tablespoon of the butter.  Add the garlic and pepper flakes and cook, stirring constantly, until fragrant, about 1 minute.  Stir in the remaining 3 1/2 cups of water, 1 cup of the milk, 1/2 tsp salt, and the pasta.  Bring to a fast simmer and cook, stirring frequently, until the pasta is tender and the sauce has started to thicken, 9 to 12 minutes.

Whisk together the remaining 1/2 cup of evaporated milk, cornstarch, mustard, and hotsauce.  Stir into the skillet, and continue to simmer for 2-3 minutes until the sauce has thickened.

Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, until melted.  If the sauce seems too thick, add a few tablespoons of extra water.  Stir in the remaining 2 tablespoons of butter, broccoli and season with salt and pepper to taste.  Allow to sit 5 to 10 minutes to thicken before serving.

Roasted Portobello Mushroom Salad with Dijon Vinaigrette

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Oh.My.Goodness. This was perfect – the combination of these few, simple ingredients was so yummy. I love Portobello mushrooms because they are so meaty and savory, the parmesan cheese shavings were salty and nutty, the tomatoes added sweetness and the simple vinaigrette blended well with all. It tastes so fancy – sorry, I couldn’t help but admit that 😉 This is a total keeper and will be a regular in this household – well, for me anyway. Thanks for reading, enjoy!

Mixed Greens with Dijon Vinaigrette and Roasted Portobello – adapted from Annie’s Eats

For the dressing:

  • 1 clove garlic, finely minced
  • 1 tbsp. Dijon mustard
  • ¼ tsp. kosher salt
  • Pinch ground black pepper
  • honey (optional)
  • ¼-½ cup red wine vinegar*
  • ½ cup extra virgin olive oil

For the roasted mushrooms:

  • 2 or 4 full-size Portobello mushroom caps, gills scraped out and wiped clean
  • Olive oil
  • Kosher salt
  • Ground black pepper

For the salad:

  • Mixed greens, rinsed and dried
  • Shaved Parmesan cheese
  • Cherry or grape tomatoes

*Start with ¼ cup of vinegar and add more as desired to taste.  The more tart you like your vinaigrette, the more vinegar you will want to use.

Directions:

To make the dressing, combine all of the ingredients in a jar or bottle with a secure lid.  Shake well so the ingredients are well combined and emulsified. Place in the refrigerator for at least 30 minutes – longer is better.

To make the mushrooms, preheat the oven to 425˚ F.  Slice the Portobello caps about ½-inch thick.  Add to a bowl and toss with a bit of olive oil, just enough to coat lightly (about 2 tablespoons).  Season with salt and pepper.  Spread in a single layer on a baking sheet.  Roast, flipping halfway through baking, about 15 minutes total.

While the mushrooms are roasting, portion the mixed greens between serving plates.  Top with shaved Parmesan and tomatoes.  Top with the warm mushrooms and drizzle with the vinaigrette.

Quick Red Lentil Soup

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This was so good that I just had to have seconds. I didn’t feel guilty because this soup is super healthy and low in fat. I tweaked this recipe a bit by adding more seasoning and cooking the lentils in vegetable broth. I loved the bite of the lentils and veggies in this, the creaminess of the Greek yogurt and the herby flavor of the cilantro. As simple as this is it’s so flavorful and a definite keeper! It’s also so cheap to make – you can’t beat that 🙂 Thanks for reading, enjoy!

Red Lentil Soup Recipe – adapted from Veggie Belly

  • 2 tablespoons olive oil
  • 2 carrots, peeled and chopped
  • 2 celery ribs, chopped
  • 1 small onion, chopped finely (about 1/2 cup)
  • 2 cloves garlic, peeled and minced
  • 1 cup dry split red lentils
  • 1/2 teaspoon paprika or to taste, optional
  • 1/4 tsp cumin
  • 1/8 tsp cayenne pepper
  • 3 cups vegetable broth (or water)
  • kosher salt and pepper to taste
  • 2 tablespoons Greek yogurt
  •  cilantro leaves
Directions:

Heat olive oil in a pan. Add the carrot, celery, onion and garlic. Stir on low heat for about 7 minutes, or till the vegetables are soft. Dont let them brown.

Add the red lentils to the vegetables, and stir for about 1 minute. Add paprika, salt, cumin, cayenne and vegetable broth. Bring to a boil. Then reduce heat to low, place a lid on the pan, and simmer for 10 minutes or till the lentils are cooked but still holding their shape. Dont let the lentils get mushy. Add more water during cooking, if needed.

When the soup is done, serve with a dollop Greek yogurt.

Roasted Carrot and Red Lentil Soup

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I’ve been kind of obsessed with finding a carrot soup recipe because I’m on the lookout for healthy, vegetarian lunches and dinners. I’ll admit it doesn’t look appetizing at all – but it’s the taste that counts! 😉 This is a mix of a few different recipes I found – but it’s mostly a huge experiment of flavors. I added a little of this, and a little of that which resulted in a peppery, thick soup. I know it’s not my most favorite thing I’ve ever made, but it’s pretty good. I’m not the best at whipping up meals off the top of my head, but I’m getting more adventurous. Thanks for reading 🙂
Roasted Carrot and Red Lentil Soup – adapted from The Wednesday Chef
  • 1 1/2 pounds carrots, peeled
  • olive oil
  • 1 medium onion, sliced thin
  • Freshly ground black pepper to taste
  • 1 cup red lentils
  • 1/4 teaspoon cumin
  • 1/8 tsp cayenne
  • 1/8 tsp paprika
  • fresh orange juice ( I used about 1/4 of one orange), to taste, optional
  • cilantro leaves
  • kosher salt and fresh cracked pepper, to taste
  • 4 cups vegetable stock

1. Preheat the oven to 400 degrees. Lay the carrots in a roasting pan and toss with 3 tablespoons oil. Season with the salt and a few grinds of pepper. Roast for 20 minutes. Turn the carrots, add the onion and roast 15 minutes, until the carrots are brown and tender. When carrots are cool enough, cut them in bite-sized chunks.

2. Heat up a large soup pot over medium, add the carrot-and-onion mixture, cilantro leaves and the dry seasonings. Cook, stirring, for 1 minute, then stir in the lentils. Add the stock and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils are falling apart. Squeeze in your orange juice, add more cilantro and check for seasoning and serve.

Brown Rice and Black Beans with Pico de Gallo

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Yum! I love black beans, but sadly my family doesn’t. If you have the time and you’re not starving, but you want a substantial meal plus leftovers, this is perfect 🙂  I got the idea for this here, but I modified the black bean recipe quite a bit to make it even more healthy. I read that draining and rinsing the beans decreases the sodium by about 40% ; and besides, the liquid inside the can kinda grosses me out. I love baking the brown rice and it’s a foolproof method of preparing it – not quick by any means, but entirely worth the wait. Once the rice is in the oven, you can make your pico de gallo and stash it in the fridge for at least 30 minutes. The beans are the quickest part of this meal and only take about 10 minutes. This is by far my favorite lunch and I ate the leftovers for four days, ( I had to make up another batch of black beans) and thankfully I’m not sick of it yet! Thanks for reading, enjoy!

Baked Brown Rice – adapted from Food Network

  • 1 1/2 cups brown rice
  • 2 1/2 cups HOT water
  • 1 tablespoon unsalted butter
  • 1 teaspoon kosher salt

Preheat the oven to 375 degrees F.

Place the rice into an 8-inch square glass baking dish.

Pour rice into the dish, add water, salt and butter; and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.

Once it’s finished baking, carefully remove cover and fluff the rice with a fork. Serve immediately.

Black Beans –

  • 1 can of black beans, rinsed and drained really well
  • 1 small onion, diced
  • 1 TBSP olive oil
  • 1 tsp. cumin
  • 1 tsp. Mexican oregano
  • kosher salt to taste
  • 1 TBSP chopped cilantro, optional
Directions:
1. Rinse and thoroughly drain your black beans. In a heavy bottomed sauce pan or skillet over medium heat, drizzle the olive and saute the onions for about 5 minutes. Add the beans, cumin, oregano, salt and about 1/3 cup of water to the pan. Cook for about 5 more minutes or until desired thickness, (you can smash some of the beans for a thicker sauce). Add your cilantro, a squeeze of lime juice, serve over brown rice and top with your fresh pico. Enjoy!

Simple but Elegant Lunch

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This was really good, and I love that I can easily throw this kind of meal together cause I have such a well stocked pantry and fridge. I was able to use some of the pesto that I made over the weekend,  crimini mushrooms, minced onion and some grape tomatoes to create a tasty pasta “sauce”.  Today I picked up some quinoa pasta shells because there is way more protein  and other good-for-you stuff that regular pasta can’t offer. I would have loved to add some peas to this, but sadly I had no frozen peas! Anyway, I am really happy with how this turned out, and I think having pesto on hand in the fridge or freezer is something I will have more often. It isn’t hard to make and it tastes worlds better than any pre-made pesto with unpronounceable ingredients. Thanks for reading, enjoy!

Panera Broccoli Cheese Soup

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Just a quick post to share a yummy recipe I discovered early this year. This recipe is easily doubled, and if you’d like to stretch it even further you can add some potatoes ( I did this time ). Thanks for reading, enjoy!

Recipe found here: My Bizzy Kitchen