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Category Archives: Vegetarian

Whole Wheat Spaghetti with Buttery Tomato Sauce

I love spaghetti.  It’s one of my favorite foods ever, and it doesn’t matter how it’s made, as long as I can eat it.  For one of my favorite foods, I don’t eat very often.  But when I do, I’m always amazed by how versatile spaghetti is.

Like spaghetti sauce.  For the longest time, I wasn’t a fan.  I had no problem eating my spaghetti plain with parmesan cheese.  But I’m warming up to spaghetti sauce, especially because you can do it so many ways.  And sometimes, I’m all about cleaning out the pantry, which can work out really well with something like spaghetti.

This spaghetti is so good!  Especially the sauce.  To me, it was more sherry than buttery, but then again, that is what I get for tasting it while it’s cooking.  It’s simple and doesn’t take forever to make which is always a plus.  Enjoy!

Whole Wheat Spaghetti with Buttery Tomato Sauce

Adapted from the July/August issue of Everyday with Rachael Ray

Ingredients:

  • 1 pound whole wheat spaghetti
  • 3 tablespoons butter
  • 2 to 3 cloves garlic, chopped
  • 1/3 cup dry sherry
  • 1 can (28 to 32 ounce) whole tomatoes (preferably san marzano, but any kind you can get is good)
  • 1/2 teaspoon nutmeg
  • salt and pepper
  • 1 onion, chopped (optional)

Directions:

For the pasta:

  1. Bring a large pot of water to a boil.  Salt and add the pasta.
  2. Cook pasta just shy of all dente.
  3. Reserve 1/2 cup of the pasta water, than drain the rest of the water.

For the tomato sauce:

  1. In a large skillet, melt the butter over medium heat until foaming.  Stir in garlic (and onions if using) for 2 to 3 minutes, then add the sherry.
  2. Stir in the tomatoes and season with salt and pepper.  Lightly crush the tomatoes with potato masher.
  3. Bring the sauce to a bubble.  Lower the heat and then simmer for 20 minutes.
  4. Add the nutmeg, reserved water and pasta.
  5. Toss to combine, serve and topped with grated parmesan cheese.

Sausage With Garlic Lentils

I made Sausage With Garlic Lentils today, and they were good!  I am (slowly) becoming a big fan of lentils and barley.  I definitely want to branch out into other grains like quinoa.  Actually, I’m not completely sure if they’re considered grains.  I think they are.

Note To Self: Pay attention to the thing that tells you that you need to change the batteries in your camera. Otherwise, you end up with one picture.

But anyway, eventually I’ll start cooking with quinoa.  But for now, I’m still trying to figure out what to do with lentils and barley.  I definitely prefer barley (at the moment) but I am warming up with lentils.  This recipe seemed so good, and it didn’t disappoint.  Plus, you can’t go wrong with garlic or olive oil.  I love that this particular recipe is for 1 person!  I think I may need to spend some time flipping through that chapter, because it means no leftovers for a week.

Enjoy!

Sausage With Garlic Lentils

Slightly Adapted From Rachael Ray’s Big Orange Book

Ingredients:

  • 1/4 pound lentils
  • 1/4 cups olive oil, divided (3 tablespoons, 1 teaspoon, and 2 teaspoons)
  • 1 bay leaf (fresh or dried)
  • 2 cloves of garlic, grated or minced
  • 1 small onion, peeled and halved
  • 2 fresh sausages, any kind
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 cup arugula or spinach
  • 1 teaspoon aged balsamic vinegar

Directions:

  1. Place the lentils in a sauce pot with water to cover the lentil by 2 inches.  Add the bay leaf and onion and bring to a boil.
  2. Boil for 20 to 22 minutes, or until the lentils are tender with a little bite left.  Discard the bay leaf (and onions if desired).
  3. Combine the garlic and 3 tablespoons of the olive oil in a shallow bowl.  Let stand.
  4. Place the sausages in a small pan and add 1/4 inch water and 1 teaspoon olive oil.  Bring the water to a boil over high heat, then reduce to medium-high heat.  Let the water simmer for 8 or so minutes.  Then cook for an extra 3 to 4 minutes to crisp the casing on the sausage.
  5. Toss the greens in the vinegar and remaining olive oil.
  6. Drain the lentils amd toss with garlic oil and parsley.
  7. Serve with sausages on top and arugla on the side.

Random Thoughts On Food

I made beef stew yesterday.  I even wrote out the recipe, and then realized that I already posted the same recipe.  It wasn’t exactly the same, but it was close enough.  On the plus side, I decided to check to see what, if any, beef stew recipes I previously posted.

Here’s the thing with beef stew: I love making it because every time I do, it’s slightly different.  Oh, I have some peas I need to use?  Great, I’ll toss some in.  Not in the mood for some herbs?  I’ll just use salt and pepper instead.

Random thought: I need to make more things that use up stuff sitting in my kitchen.  I don’t do it enough.

I’ve been thinking, lately, about being vegetarian.  I like it and all, but I while I’ve mentioned it, I don’t think I’ve dedicated an entire post to it.  I think I’ll have to work on that, because it is something that’s a part of my life.

So, I was at Target earlier this week, and while I was waiting in line, I spied a baking magazine.  I, of course, have to look at it.  Because it’s a baking magazine, and I love baking.  And after flipping through it, I made a decision.  I needed to buy it, because there are delightful things contained in the pages of this magazine.  Alm0nd-Mocha Muffins?  They look good and you can’t go wrong with coffee.  Chocolate-Cherry Bread?  Yummy!  Chocolate and cherry go so well together.  Peanut Butter Chocolate Cake?  I think I may need to make this over the weekend, or even for my birthday next week.  Chocolate and peanut is the best food combination ever.

That is all for today, and I NEED to have a baking-filled weekend, because it’s been a while.

3 Bean Chili

I’ve been meaning to make this chili since I found it, and yesterday, I decided it was time to make it.  Yesterday was cloudy all day, and with my luck, it will be warm and sunny all week.  But chili sure beats a sandwich or those cup of noodles I’m so fond of.

I was really surprised that there’s no liquid, other than the juice from the tomatoes.  But it still tasted great, and it’s a nice and hearty chili.  Enjoy!

3 Bean Chili

Adapted from The Comfort Of Cooking

Ingredients:

  • 2 teaspoons olive oil
  • 1 pound ground beef (if you’re vegetarian, leave it out or use vegetarian “beef” crumbles)
  • salt and pepper
  • 2 tablespoons cumin
  • 2 tablespoons chili powder
  • 1 tablespoon red pepper flakes
  • 1 tablespoon paprika
  • 2 teaspoons oregano
  • 2 bay leaves
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 package corn
  • 1 15 ounce can diced tomatoes
  • 1 can dark kidney beans, rinsed
  • 1 can light kidney beans, rinsed
  • 1 can white beans, rinsed
  • 2 tablespoons lime juice

Directions:

  1. Heat olive oil in a large pot over medium-high heat.  Add beef, and season with salt, pepper and spices.  Stir occassionally until browned, about 2 to 5 minutes.
  2. Reduce heat to medium and add onions.  Stir frequently until onions are cooked, about 8 to 10 minutes.  Add garlic, corn, and, if desired, more seasonings.  Stir for about 2 minutes.
  3. Add diced tomatoes and bay leaves, cover, and simmer for 15 minutes.  Stir occassionally.
  4. Add beans and corn and cook, covered, until chili has thickened, about 30 to 45 minutes.  Stir occassionally.
  5. Stir in lime juice, adjust seasonings if desired, and serve.

Chorizo And Eggs

I have a confession to make.  I love eating breakfast for dinner.  And I have no problem eating dessert for breakfast.  If eating a meal at the “wrong” time of day can be done, I’ll totally do it.

I’ll admit that I didn’t make this for breakfast.  I did, since it is a breakfast food.  But I didn’t make it in the morning, because I give myself just enough time to take a shower and eat a quick bowl of cereal or something before going to work.     I really wanted something more than cereal that I could just heat up.

So I decided that it was time to make chorizo and eggs.  I really like that the recipe is for 2, because I didn’t have to worry about halving it or having leftovers.  And I had just enough for the recipe, so it all worked out.  It was so easy to make, and I’ll definitely be making more!  I might even double it next time…

Chorizo and Eggs

Adapted from Aggie’s Kitchen

Ingredients:

  • 1 package soyrizo (or 2 links fresh chorizo)
  • 4 eggs, whisked
  • shredded cheese (Mexican blend or cheddar)
  • hot sauce
  • chopped tomatoes or chopped onions (both are optional)

Recipe:

  1. Cook soyrizo until you get the color/texture you want.  If using real chorizo, cook until it is no longer pink.
  2. Add eggs and as much cheese as you want, and scramble until it is cooked all the way through.
  3. Serve with hot sauce, tomatoes and onions and enjoy!

Cowboy Spaghetti

Who doesn’t love spaghetti?  I think it’s amazing, and there are so many ways you can make it.  I’m a fan of spaghetti, and I love the flavors in it.  When I made it, I realized that I didn’t have a couple of the ingredients, so I ended up using what I had.  I feel like I’ve been doing that a lot lately.  But if it works, go with it.

It’s why I love Rachael Ray.  Her recipes are so easy to adapt to what you have.  And speaking of her, I’ve been cooking from the Book Of 10 a lot lately.  For some reason, I’ve been wanting to make a lot of the recipes in.  I haven’t been baking a lot, but I plan on baking this week, so I’ll have some pictures to share!  Enjoy the recipe!

Cowboy Spaghetti

Adapted from Rachael Ray’s Book Of 10

Ingredients: 

  • 1 pound spaghetti
  • 1 tablespoon extra-virgin olive oil
  • 1 pound ground beef (either regular beef or the vegetarian “beef” crumbles)
  • 3 to 4 garlic cloves, chopped
  • 2 teaspoons hot sauce
  • 1 tablespoon Worcestershire sauce
  • 1 14-ounce can of diced tomatoes
  • 1 cup tomato sauce
  • 1 cup sharp Cheddar cheese
  • 1 medium onion, chopped (optional)

Directions:

  1. Bring a large pot of water to boil, and cook spaghetti according to package directions.  Drain the spaghetti.
  2. While water is coming to a boil, heat a deep skillet over medium heat.
  3. Add the beef, and crumble as it browns, for 3-4 minutes.
  4. Add the garlic (and onions, if using) and stir into meat.
  5. Season with salt and pepper, and add hot sauce and Worcestershire sauce.
  6. Cook for 5 or 6 minutes.  Stir in tomatoes and tomato sauce.
  7. Add the spaghetti to the meat sauce, combine, and serve with cheese sprinkled on top.

Vegetarian Split Pea Soup

I’ve been wanting to make Split Pea Soup for a while.  And not wanting any ham in it, I turned to my good friend google.  I don’t know why I was surprised to see that 101 Cookbooks as one of the first hits.  But I knew it would be good, so I pretty much ignored everything.

But I wanted crockpot split pea soup.  So I went to A Year Of Slow Cooking, since I was pretty sure that there would be a split pea soup recipe there.  The only problem was that I liked both recipes.  So I decided to merge the two, and the result is below!

Vegetarian Split Pea Soup

Adapted from 101 Cookbooks and A Year Of Slow Cooking

Ingredients:

  • 1 onion, chopped
  • 2 small carrots, chopped
  • 1 16-oz package of green split peas
  • 1 teaspoon salt (sea salt is what I used, but use whatever you have on hand)
  • 1/2 teaspoon pepper
  • 4 cups of  vegetable broth
  • 1 cup water
  • juice of 1/2 lemon to 1 lemon
  • a few pinches smoked paprika (optional)
  • olive oil (optional)
Directions:
  1. Add peas, vegetables, broth and water to crock-pot.  Then add the salt and pepper.
  2. Cover and cook on high for 5-6 hours or low for 8-10 hours.
  3. If desired, set half of the soup aside, and blend.  Add blended soup back to crock-pot.
  4. Add lemon juice, and salt to taste.  If soup needs to be thinned out, add a little water or stock at a time, until it reaches the right consistency.
  5. Serve each bowl with a little paprika and olive oil on top.