Archive for the ‘quick’ Category
I’ve mentioned before how much I love my subscription to Vegetarian Times magazine and October’s issue featured some awesome spins on the classic grilled cheese sandwich. I mean, who else is going to do a feature on the anatomy of a great grilled cheese?
I’m a huge fan of leeks but if you’re not familiar, they’re along the family lines of a green onion and garlic, but have a really subtle flavor and is amazing for adding some crunch to dishes. Leeks can be tricky to clean, so if you’re buying them root intact, Simply Recipes has an awesome tutorial on how to get them clean before you cook with them.
For me, since I’m all about shortcuts (sans kitchen, remember?) I picked up a bag of two, pre-cut leeks from Trader Joe’s. I’m short on storage space so the two leeks were just the right amount to make about 3 sandwiches.
The combo of the creamy provolone and the crunch from the leeks makes sure you never go back to the a normal grilled cheese sandwich ever again.
Here’s what you’ll need:
- 4 slices of sourdough bread (I don’t use sourdough often and didn’t want to get a whole loaf, so I picked up a mini round loaf at TJ’s that was easily sliced to make about 3 sandwiches)
- 1 cup of leeks, thinly sliced and only the green part
- Provolone cheese (shredded or sliced)
- Prep the leeks by heating a small amount of olive oil and a tiny bit of salt and pepper.
- Cover and cook over medium heat until the leeks are tender. Should only take a couple of minutes. Set aside.
- Butter one side of each piece of bread.
- Place butter side down in a skillet that’s on medium heat.
- Layer with provolone, sliced leeks and another piece of provolone and the other slice of bread, butter side up. Since I was using a round loaf, I folded my sliced provolone into two pieces and layered with the leeks.
- Cook on both sides until golden brown and the cheese is melted. Enjoy!
recipe adapted from Vegetarian Times
I made this dish one night after work and surprisingly, it came together quickly. Just make sure to have your ingredients ready! This quick dish serves one but can easily be doubled, just adjust the ingredients to fit the serving size. || Read more
This black bean + mango salad is a perfect side dish for a protein like chicken or fish or rolled into a burrito but could also be a quick snack on it’s own. I made this side dish with lime chicken. || Read more
Originally, the image of all the ingredients in one pot caught my eye on Pinterest – mostly because of the aesthetics. Then I started to think about it. A lot. I finally decided to try this winner from Martha Stewart Living out and honestly, I think I could live off this dish every night for months.
Vegetarian friendly and basically ready in the time it takes your pasta to soak up all the goodness from the ingredients. Try it out. Add as little or as much of the red pepper flakes as you like (or omit). Next time I’ll be using way less for my tastes. The recipe has got a good kick, so if you’re a fan leave it as-is! This recipe makes two large servings.
What you’ll need:
• pasta (linguine or spaghetti are best)
• 1 cup (approx) cherry tomatoes, cut in half
• ½ onion, thinly sliced
• 4 cloves garlic, thinly sliced
• ¼ teaspoon red-pepper flakes (more or less depending on how much heat you want)
• 2 sprigs basil, plus torn leaves for garnish
• 2 tablespoons extra-virgin olive oil, plus more for serving
• Coarse salt and freshly ground pepper
• Freshly grated Parmesan cheese
Ok! Get your veggies prepped + chopped first!
- Ok! Next, fill a pan with about 2.5 cups of water (you won’t be draining the water so make sure you don’t over do it!)
- Add pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil + 1 teaspoon salt
- Bring all the ingredients to a boil over high heat. Boil mixture, stirring until the water is almost all gone (9-10 minutes)
- Garnish with more basil and add a bit more olive oil if needed
- Top with freshly grated parm + serve!
Tapas are basically appetizers or snacks that came about because you should never, ever drink on an empty stomach, right? Usually, the main ingredients are bread, cheese and meat of some kind. This book the BF got me while he was in Barcelona has a little bit more about the history but I’ll cut right to the chase! || Read more
I hunted this down from my friend Lily on Instagram and she was kind enough to share with us. Check out her guest post + recipe for these no bake goodies. I know I can’t wait to try this recipe! || Read more
My apologies for not getting a new recipe up sooner than this, but life has been crazy with work, the BF graduating with his Masters degree today and a big move to the San Francisco Bay area later this month! I’ve barely had time to cook or bake anything.
The original recipe for this came from healthyseasonalrecipes.com but as usual, I’ve made some changes according to my taste and what I had in my kitchen. I served up this salad with my pork chops and cabbage recipe. It makes a large amount, but I wouldn’t recommend keeping it for a second day so next time I’ll halve this recipe for 2 people. Besides all of the chopping, this would be a quick hit for a picnic or group dinner. Here goes:
What you’ll need:
- 1 head of cabbage (recipe calls for Napa, but I just had a regular head of cabbage), finely sliced
- 2 large cucumbers, peeled and julienne cut
- ½ a lime, juiced (please use fresh! recipe calls for ¼ but it just wasn’t enough)
- 1 bunch of cilantro, leaves removed and roughly chopped. (discard the stems)
- about 2 cups of frozen sweet corn, thawed (I steamed mine and let them cool down)
- ¼ cup canola oil (I also used a little bit of olive oil)
- 2 tsp. sugar
- ¾ tsp. sea salt
- ½ tsp. garlic powder
- Chili powder to taste (optional)
Get your veggies chopped. I’ll be honest and say mine did not turn out as pretty as in the original recipe. Mostly because I got tired of julienne chopping cucumbers so just do your best. Heck, slice up the cucumber however you like, it all goes to the same place anyway, right? In a big bowl mix the cucumber, cabbage, cilantro and corn.
In a small bowl, mix your oils and seasonings and whisk together really well. Pour over the veggies and mix really well. If you have time, let the salad sit to let the flavors mix together. We ate ours right away and it was really good. I’m sure this will a recipe I’ll experiment with. What would you add in yours?