Posts Tagged ‘vegetarian’
I am going to be very honest right now. I’ve had zero interest in grocery shopping lately and if you know me, I love shopping for veggies and other groceries. There’s just no time or energy.
In cases such as these, I rely on recipes exactly like this one. What’s already in my pantry? What veggies do I need to use up before they go bad? You get the drift.
With just a few simple staples you should already have in your pantry, this recipe is a quick and delicious dinner for 1 and takes very little effort. I’m all about cooking vegetarian when I’m in a bind or nothing sounds good to eat. Meat is expensive and takes time to cook, but feel free to add grilled chicken, shrimp, steak… Really, whatever you crave, into this dish to add some protein.
Same goes for the veggies. Don’t skip cooking the noodles in broth. Whatever you throw into your skillet to sauté? That’s up to you!
I literally had half of a zucchini and 3 mushrooms in my vegetable drawer that needed to be used up. I could have easily added some more veggies from my freezer but opted to keep it simple.
It’s all about using what you’ve got (and using that $$ you spent on said food).
Use what you’ve got and eat happy!
This recipe is not for the faint of heart. This is not my usual “let’s see what’s in the cupboards and get dinner on the table quick” recipe. This will be a well worth the effort dish that will make a major impression so take a free Saturday afternoon and knock this delicious soup out. || Read more
Mac + cheese. I remember it as one of the only things I would eat as a picky kid. Don’t get me wrong, sometimes you just need a box of the blue for nostalgia’s sake. That being said, I’ve been testing any and every recipe that I could, searching for the one to call the créme de la créme of homemade mac but they only led to a lot of ‘meh’. This recipe is a gem.
You grater and your favorite hot sauce will be key for this dish. If you’re not a fan of heat or spice, trust me and invest in some Cholula Hot Sauce. It doesn’t necessarily add heat, but lends some amazing flavor that takes this mac to another level.
I also had a zucchini in my fridge that needed to be used up so I grated it and squeezed most of the liquid out of the zuc to add later to the mac. You can feel free to omit it or add whatever you like in the final steps of this dish but I prefer a green veggie with my mac. I also recommend that one of the two cheeses you use be an extra sharp cheddar and that you grate all the cheese on the smaller set of grates for easier melting.
I used my beloved cast iron skillet that’s mostly used for cooking up bacon but it also transitions easily from stove top to the oven (there may have had some bacon fat left over from my last cooking session…even better!). Feel free to use whatever you have for your stove top and transition the mac to a baking dish for the last step.
Here’s what you’ll need: || Read more
Start to finish, this quick dish took about 20 minutes and thank goodness. I had a lot of things to do tonight and making a complicated dinner was not one of them (I reserve that for Saturdays, remember?).
What’s even better? You only need a pot with a lid + you’ll have enough for leftovers for lunch next day. Win-win! Serves 2 or 1 + leftovers. || Read more
*This is a guest post from my friend Clayton Pasley. Also, I can’t help but think of this.
My name is Clayton (“Tex”), and I’m a first-year law student in Virginia. In the past year and a half, my goal in cooking has been to maximize health benefits while minimizing cost as much as possible. I’m not a vegetarian, but I’ve found that by not buying meat, I can save plenty of money and time in the kitchen. I also found that by forcing myself to cook without meat, I’ve become much more creative in my cooking.
My basic approach has been a “grains and greens” mentality. Between various starchy grains (along with potatoes) and leafy greens along with other vegetables, I’ve created a repertoire of recipes I can make that are quick and cost no more than $5 or $6.
It’s been a while! I honestly haven’t found a lot of time or inspiration lately until I ran across this recipe from Smitten Kitchen. Made a slight mess of my kitchen but honestly, if you do some prep work the night before you’ll have an easy time putting this dish together. If you’re vegetarian I’d say this is hearty enough to have as a main course. I served half of the potato with a bowl of turkey chili and froze the rest for later baking. || Read more
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.