Tag name:Recipes

Spicy Tomato Sauce With Olives And Capers

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Spicy Tomato Sauce With Olives And Capers

source: Vegan Feast Catering

I’m a sucker for a great pasta sauce.  Nothing makes me happier than ripe, juicy tomatoes, seasoned to perfection. And, if this wondrous sauce also happens to contain a couple of olives, that’s even better.

Spicy Tomato Sauce with Olives and Capers came from a book called Pasta e Verdura. The book is written by renowned cook, Jack Bishop.  The only changes I made to the original recipe were to double the garlic and to add a sprinkle of Parmesan.

Ingredients

One 28-ounce can Italian Style whole tomatoes, drained

1/4 cup olive oil

8 medium cloves garlic, minced

1/2 teaspoon hot, red pepper flakes or to taste

8 large black olives (about 2 ounces), pitted and chopped

8 large green olives (about 2 ounces), pitted and chopped

2 tablespoons drained capers

salt to taste

1 pound pasta

Directions:

1. Bring 4 quarts of salted water to a boil in a large pot for cooking the pasta.

2. Roughly chop the tomatoes.

3. Heat the oil in a large skillet. Add the garlic and hot red pepper flakes and saute over medium heat until the garlic is golden, about 2 minutes.

4. Add the tomatoes, olives and capers to the pan.  Simmer, occasionally using a spoon to break apart the tomatoes, until the sauce thickens, about 15 minutes.  Add salt to taste. (If the olives and capers are very salty, the sauce may require very little salt.)

5. While preparing the sauce, cook and drain the pasta. Toss the hot pasta with the tomato sauce.  Mix well and transfer portions to warm pasta bowls. Serve immediately.

My note: Sprinkle with a little Parmesan for extra flavor.

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New Grilled Cheese Sandwich

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New Grilled Cheese Sandwichsource: Bing

Quickies, by Monda Rosenberg, is one of the most un­ique cook­books I own.

First, the book is divided by ingredient, rather than by type of food. Second, there are exactly ten recipes in each section.  And, last, the cooking techniques used in this volume are aimed creating the fastest meals possible.

Take a look at the following super easy (but delicious) recipe and you’ll see what I mean…

New Grilled Cheese Sandwich

Rub both sides of  2 thick slices multigrain bread with 1 tsp. olive oil mixed with 1 crushed garlic clove.

Toast under broiler. Remove. Turn toasted-side down.

Top 1 slice with fresh basil leaves, then with 1 cheese slice.

Top other slice with sliced tomato.

Broil until cheese melts. Place halves together.

Get your own copy of Quickies: Ten Quick Ways with Everyday Foods (affiliate link) at Amazon.

Glazed Hot Dogs Vegan-Style

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Glazed Hot Dogs Vegan-Style

source: Alvin Smith

Glazed Hot Dogs Vegan Style is a take off on an idea I saw in Quick­ies, by Mon­da Ros­en­berg. The orig­in­al rec­ipe called for meat saus­ages and in­volved a lot more work than my ver­sion.

I no lon­ger own Quick­ies, but this rec­ipe has become a fam­ily fav­or­ite.

Ingredients

4-6 vegetarian hot dogs, depending on size

1 tablespoon olive oil (less, if you have a good pan)

1-2 tablespoons barbecue sauce (more if desired)

crusty rolls or rice made with bouillon instead of water

Directions

Chop hot dogs into small bits (if using with rice) or cut hot dogs into thinnish slices (if serving on a roll).

Saute the hot dog in the olive oil, till browned on most sides.

Add the barbecue sauce and cook for another minute or two,  until the hot dogs are nicely glazed.

Optional: Top hot dogs with a little chopped onion and sesame.

Note: My family doesn’t enjoy a strong barbecue flavor. If your family does, feel free to use more barbecue sauce.

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Healthy Noodles Alfredo

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Healthy Noodles Alfredosource: Sarah R

Noodles Alfredo is one of my favor­ite pas­ta dish­es. In the past I’ve post­ed rec­ipes for my Easy Nood­les Alf­redo and my Even Easi­er Nood­les Alf­redo.  Those rec­ipes are deli­cious, but very high in calor­ies.

Healthy Nood­les Alf­redo is just as good as those other rec­ipes, but a lot health­ier. Low fat yog­urt is sub­sti­tuted for the but­ter and cream cheese. Parm­esan cheese is still used, but you can con­trol the amount.

By the way, if this rec­ipe looks famil­iar, it’s be­cause it is al­most iden­ti­cal to my Super Easy Garlicky Yogurt Sauce.

Ingredients

1 cup plain, low-fat yogurt

1 teaspoon olive oil

powdered garlic, to taste

salt, to taste

1/2 pound pasta, cooked and drained

Parmesan cheese

Directions

Combine the yogurt, olive oil, powdered garlic and salt. Stir to mix. Taste and adjust seasonings if needed.

Stir into the hot pasta.

Sprinkle with Parmesan cheese and serve immediately.

Note: For best flavor be liberal with the garlic and salt.

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Basil Vegetable Soup

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Basil Vegetable Soup

source: Chef Cooke

My husband asked me to use up the little dribs and drabs of veggies left over in the fridge. This extremely delicious and easy soup is the result.

Ingredients

1 medium onion, roughly chopped

1 tablespoon oil

2 cups canned and chopped tomatoes

4 cups water

1/4 cup rice

3 cups frozen vegetables

2 tablespoons onion soup mix

1-2 tablespoons dried basil

salt and pepper to taste

Directions

Saute the chopped onion in the oil till fragrant and lightly browned in a non-stick pot. Add the rest of the ingredients. Cook over a medium flame till rice is soft and plump. Add more salt if needed.

Note: I used green beans, broccoli, spinach and carrots for vegetables, but I think any combination would work out well.

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Onion-Yogurt Sauce

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Onion-Yogurt Saucesource: kanenas.net

A few months ago I posted a recipe for Super Garlicky Yogurt Sauce.  Since then, I’ve used the sauce almost every day… on potatoes, noodles and veggies.

But any food, even a yummy one, gets boring if it’s eaten too often. Because of that, I’ve done a little experimenting, and  I’ve come up with a delicious and simple variation. I call it Onion-Yogurt Sauce.

So far, I’ve only used the Onion-Yogurt Sauce as a topping for burritos, both plain and mixed with salsa. Both ways were great.

Next, I’m looking forward to trying a dollop as a garnish for my bean soup. I’m guessing the result will be wonderful.

Note: I tried this sauce with broccoli and it was delicious!

Annette’s Onion-Yogurt Sauce

Ingredients

1 cup plain low-fat yogurt

1/2 -1 teaspoon olive oil (optional)

3-4 tablespoons onion, finely chopped

or

1 green onion, finely chopped

salt, to taste

Directions

Combine all ingredients.  Serve immediately or allow time for flavors to meld.

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No-Boil Lasagne

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No-Boil Lasagnesource: Lachlan Donald

I think I got this recipe from the packaging on a disposable aluminum pan.

Ingredients:

1 pound cottage cheese

8 oz. mozzarella cheese

4 oz. parmesan cheese

1 pound lasagna noodles (there will be leftovers)

Don Pepino Spaghetti Sauce (can substitute other sauces)

Procedure:

Mix together all of the cottage cheese and most of the mozzarella and parmesan. In a baking pan layer sauce, noodles, sauce, cheese mixture, noodles, sauce, cheese mixture, noodles, sauce and the remaining mozzarella and parmesan cheeses. Add 1/2 cup water, cover and cook at 350 degrees for 1 1/4 hours. Let sit 15 minutes before serving.

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