One of the few perks of having an prolonged-MIA hubs is not having to cook meals. My dinners usually consist of yogurt and grapes. Or tortillas and turkey. Or chips and clam dip. And lots of chocolate for dessert. But last night I was in the mood for some substance. I took inventory of the possibilities and made this. Perfect for one. Turned out delicious, if I do say so myself. Just adjust the ingredients for the desired serving.
Portobello Asparagus Pasta
Penne pasta
mini portobello mushrooms, sliced
asparagus tips
garlic
heavy whipping cream
basil
oregano
Boil the pasta and asparagus tips together, remove asparagus after about five min (don't want them to get too soggy).
In a saucepan, saute garlic and mushrooms in butter and olive oil. Add a splash of whipping cream.
Shake in some basil and oregano. Add asparagus. Simmer on low for a few minutes.
Drain pasta, add to sauce. Toss, salt and serve.
(Didn't have any, but a bit of parmesan on top would be delightful).
Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. Show all posts
Saturday, December 3, 2011
Wednesday, November 30, 2011
Vegetarian Slow Cooker Split Pea Soup
Was SO in the mood for this today (the soup AND the not really having to cook dinner):
16 oz split peas (rinsed)
4 medium carrots, peeled and diced
1 c white onions, chopped
2 garlic cloves, smashed
1 bay leaf
1 Tbsp salt
1/2 tsp pepper
6 c hot water
1. Layer ingredients in order listed above. Do not stir.
2. Cover and cook until peas are soft. High: 4-5 hrs or Low: 8-10 hrs.
3. Remove bay leaf & garlic (if it has held together) before serving.
16 oz split peas (rinsed)
4 medium carrots, peeled and diced
1 c white onions, chopped
2 garlic cloves, smashed
1 bay leaf
1 Tbsp salt
1/2 tsp pepper
6 c hot water
1. Layer ingredients in order listed above. Do not stir.
2. Cover and cook until peas are soft. High: 4-5 hrs or Low: 8-10 hrs.
3. Remove bay leaf & garlic (if it has held together) before serving.
Monday, February 28, 2011
Navy Bean, Tomato, and Spinach Soup
I know what you're thinking: Yuck. But trust me! This soup is heavenly! Dave and I have resolved to go half-time vegetarian. So this was a hit on our list of new menu items. Adapted from the Jan-Feb 2010 issue of Mothering Magazine:
Navy Bean, Tomato, and Spinach Soup
1 c dried navy beans (soaked overnight)
1 bay leaf
1/2 tsp salt
1 Tbsp extra-virgin olive oil
1 medium yellow onion, diced small
1 Portobello mushroom, gills removed, diced small (I used mini portobellos. Same diff.)
1 1/2 tsp fresh rosemary, minced
4 c vegetable stock, bean-cooking liquid, or mixture of both
1 16 oz can petite diced tomatoes
3 oz baby spinach, chopped rough
salt and fresh-ground pepper
Soak navy beans in 4 cups water, 6 hrs to overnight. Drain and rinse. Place beans in a 4-qt pot with bay leaf and over with 3 inches water. Bring to simmer, and cook until beans become tender to the bite but are not falling apart. Depending on age of beans, cooking time can range from 30-90 min. Add 1/2 teaspoon salt to beans and let cook about 5 min more to absorb. Set beans aside in their cooking liquid.
Heat olive oil in 4-qt soup pot over medium heat. When hot, add diced onion and mushroom. Cook 4-5 min, until vegetables soften around edges. Add garlic and rosemary. Cook 2 minutes more, adjusting heat as needed to avoid too much browing.
Combine any remaining bean-cooking liquid with veg stock to make 3 1/2 c. Add to pot tomatoes, cooked beans, and liquid. Bring to low simmer and cook about 15 min, or until well flavored. If soup seems too thick, add last 1/2 c of stock. Add spinach* and cook until just wilted. Season to taste with salt and pepper.
*I omitted the spinach, just because I don't like wilted spinach in my soup the next day.
Enjoy!
Navy Bean, Tomato, and Spinach Soup
1 c dried navy beans (soaked overnight)
1 bay leaf
1/2 tsp salt
1 Tbsp extra-virgin olive oil
1 medium yellow onion, diced small
1 Portobello mushroom, gills removed, diced small (I used mini portobellos. Same diff.)
1 1/2 tsp fresh rosemary, minced
4 c vegetable stock, bean-cooking liquid, or mixture of both
1 16 oz can petite diced tomatoes
3 oz baby spinach, chopped rough
salt and fresh-ground pepper
Soak navy beans in 4 cups water, 6 hrs to overnight. Drain and rinse. Place beans in a 4-qt pot with bay leaf and over with 3 inches water. Bring to simmer, and cook until beans become tender to the bite but are not falling apart. Depending on age of beans, cooking time can range from 30-90 min. Add 1/2 teaspoon salt to beans and let cook about 5 min more to absorb. Set beans aside in their cooking liquid.
Heat olive oil in 4-qt soup pot over medium heat. When hot, add diced onion and mushroom. Cook 4-5 min, until vegetables soften around edges. Add garlic and rosemary. Cook 2 minutes more, adjusting heat as needed to avoid too much browing.
Combine any remaining bean-cooking liquid with veg stock to make 3 1/2 c. Add to pot tomatoes, cooked beans, and liquid. Bring to low simmer and cook about 15 min, or until well flavored. If soup seems too thick, add last 1/2 c of stock. Add spinach* and cook until just wilted. Season to taste with salt and pepper.
*I omitted the spinach, just because I don't like wilted spinach in my soup the next day.
Enjoy!
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