Archive for the ‘quick’ Category
I just happened to start off my year with this amazing dish that’s easy + quick to put together. Vegetarian? Sub the chicken + use nice thick slices of zucchini instead and proceed with the same instructions below! Eggplant would be amazing with the crispy panko crust too. If you give the vegetarian version a go, share some photos/tips with me!
This goes quickly together if you prep some things beforehand like trimming and cleaning the cauliflower into florets and store covered in your fridge until you’re ready to use them.
After seeing this picture on Instagram from Lindsey, I asked her to share the recipe. Anything with Brussels sprouts and I’m sold. This is obviously vegetarian friendly with the tofu but if you must have meat I think shrimp or chicken would be amazing. Thanks again to Lindsey for sharing! Cheers!
I love this not only because it’s healthy and delicious, but it’s also a snap to make. Since I’m a full-time law student quick meals are always nice and I ‘m sure that’s the same for working people or those with kids.
*NOTE: Often times I cook to taste. So if you’re more sensitive to spice feel free to skimp on the red pepper and cayenne. But stay with me on the cinnamon. It gives the tofu a smoky taste that attempts to mimic chorizo. It’s delicious! That being said, I’ve written the recipe to serve moderate tastes. If you’re like me and love spice and garlic, also don’t hesitate to increase any of the spices to your own personal tastes.
My belief is that Sundays are made for Bloody Marys, pajamas, and egg sandwiches! I whipped this up this morning using left over kale + basil pesto I made a while ago and stored in the freezer along with proscuitto I had from a previous meal. A yellow bell pepper sautéed makes for an easy side dish. Serves 1.
What you’ll need:
- 1 english muffin or your favorite bread for toast
- 2 pieces of proscuitto
- 2 eggs
- 1 yellow bell pepper
- basil + kale pesto (recipe is here!)
- olive oil
Clean your bell pepper by cutting the top off and cleaning out the inside so it looks like the picture.
In a small saucepan, heat up a small amount of olive oil over medium-low heat. Slice your yellow bell pepper into about ¼-½ inch slices.
Place in the pan like shown (it’s fine if they overlap) and season with a little sea salt + red pepper flakes. Put a lid on it and let them sit and cook, flipping them once. Cook just until soft but they still have a slight crunch.
Cook up your two eggs as you like. I prefer mine over medium.
Meanwhile, toast your english muffin or bread and spread with a little pesto.
Top each piece of bread with a slice of prosciutto + a fried egg.
Serve with your sautéed bell peppers + enjoy!
I’m often inspired by recipes that lend themselves to improvisation if you don’t have exactly everything on the ingredients list. For me, Vegetarian Times is one of those publications. It gives me inspiration or an idea to work from. Such was the case a couple of nights ago. || Read more
A few days ago I made some kale + basil pesto and decided I’d use it again in a quick dish for dinner. I’m a huge fan of seeing what form of pasta is in my pantry and what leftover veggies I have in my fridge and making a meal out of them, especially when I’ve just come home from work and I’m starving!
This combo is a good one, so if you’re feeling like a trip to the store is needed, stick to the recipe. The 1 full cup of kale may seem like a lot but the nutritional benefits would tell you the more the merrier. Otherwise, send me your versions! I’d love to share them on my blog.
This makes about 2 servings, perfect leftovers for lunch at work the next day! || Read more
I shared a fried green tomato recipe a while back… this is the perfect addition to that dish. Honestly, as much as I love pesto, making this with half kale + half basil was a good combo. You’ll need a good food processor to make this really work. I’m still in love with my Ninja.
I should also note that basil, unless you grow your own, is stupid expensive especially when you need a lot of it to make the full packed cup. Instead I used the Gourmet Garden Basil you can find in the produce aisle. I used two of the bigger tubes of the basil for this recipe.
What you’ll need:
- ¼ cup sunflower nuts (roasted, unsalted is good)
- 1 cup basil – chopped + packed tight into 1 cup measuring cup
- 1 cup kale – chopped + packed tight into 1 cup measuring cup
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon (about 1)
- ½ teaspoon sea salt
- ¼ teaspoon fresh ground pepper
Mix all of the above ingredients in your food processor until smooth in consistency.
This beer bread recipe can handle just about any 12 oz. of beer you throw into it, but I challenge you to try something other than PBR (my usual favorite for this recipe).
I decided to take my dad’s original recipe and use SanTan Brewing Company’s HefeWeizen in hopes that the banana and clove flavors would come through. I’ll definitely be using this beer again, call me biased if you must. || Read more