We had one medium eggplant and one zucchini, so we tried this recipe: https://asimplepalate.com/blog/roasted-eggplant-pasta/ We cut the eggplant and zucchini into 1" dice, then separately tossed in enough canola to coat, and placed on separate baking sheets (because zucchini leaks more liquid). We roasted at 450 for 20 mins, tossing midway (and we broiled the… Continue reading Roasted eggplant pasta
Tag: quick meals
Quinoa and vegetable soup
We tried this America's Test Kitchen recipe from its Bowls cookbook, available at Bowls: Vibrant Recipes with Endless Possibilities https://a.co/d/dyP4wtB To make this a brothier stew, we doubled the garlic, spices, and chicken broth. We found the diced avocado and fresh cilantro brightened the soup. (July 2022) We found a very similar recipe here: https://www.cookingclassy.com/quinoa-vegetable-stew/… Continue reading Quinoa and vegetable soup
Black bean dip
We generally followed this Melissa D'Arabian recipe: https://www.foodnetwork.com/recipes/melissa-darabian/black-bean-dip-5536208 Our modifications: first, we halved the recipe to only one 14.5 oz can of no-salt black beans. Second, we drained the beans, placed in a small pot, then added 1/2 cup water. We brought to a boil, then reduced to a simmer (uncovered) until the beans were… Continue reading Black bean dip
Black bean and sweet potato tacos
We combined two favorite recipes into a healthy and satisfying meal: first, we were inspired by a NYT recipe for sheet-pan chicken with sweet potatoes (https://cooking.nytimes.com/recipes/1019161-sheet-pan-chicken-with-sweet-potatoes-and-peppers?smid=ck-recipe-iOS-share): Preheat oven to 450. Prepare 1 sweet potato, peeled and cut into bite-sized pieces (approx. 3/4" x 1/2"), 1 bell pepper (we used 1/2 yellow, 1/2 red); cut into… Continue reading Black bean and sweet potato tacos
Tuscan white bean and tuna salad
We were in search of a protein-rich, no-mayo lunch option. We made this recipe: https://www.foodandwine.com/recipes/tuna-and-white-bean-salad. Based on our pantry, we used water-packed no-salt tuna, canned Great Northern beans, fresh baby spinach (in lieu of watercress), and half a shallot (which we diced and marinated in 2 tsp fresh lime juice to mute sharpness). We halved… Continue reading Tuscan white bean and tuna salad
Japanese savory simmered kabocha
We had 1/4 kabocha squash, so we halved the ingredients in this simple but tasty recipe: https://onolicioushawaii.com/simmered-kabocha/ We used chicken broth, but if you use vegetable or kombu stock, it can easily be vegetarian. (June 2022)
Simple fried rice with roasted cauliflower
We had 1.5 cups of leftover rice and a 1/2 head of cauliflower, so we loosely followed this recipe: https://redhousespice.com/egg-fried-rice/ Our modifications: first, we supplemented the rice with oven-roasted cauliflower (cut into 3/4" dice, tossed in 1 tsp canola, and roasted at 425 for 10 mins). We folded in the cauliflower as the same time… Continue reading Simple fried rice with roasted cauliflower
Potato salad with mustard dressing
This recipe called for fingerling potatoes, but based on our pantry, we used baby yukons. Details here: https://www.cookinglight.com/recipes/fingerling-potato-salad-mustard-vinaigrette In the end, we added 1 tsp Spanish sherry vinegar and a little more salt for brightness. (May 2022).
Vegetarian chipotle chili
We sought a plant-forward chili that used chipotle in adobo. Details here: https://healthynibblesandbits.com/chipotle-vegetarian-three-bean-chili/ Based on our pantry, we used white kidney beans instead of red. We prefer thicker chilis, so we used 2 1/4 cups chicken broth (instead of 3 cups). This easily could be vegetarian with vegetable broth. At the end of cooking, we… Continue reading Vegetarian chipotle chili
Low-fat parmesan sauce
We searched for a low-fat alternative to parmesan sauce: https://www.modernhoney.com/skinny-fettuccine-alfredo/ We used this as the parmesan sauce topping for baked pasta with store-bought marinara sauce. (May 2022)
Cooking Adventures 