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Posts Tagged ‘vegetables’

This was a hearty lasagna sans meat.  I used layers of fresh baby spinach and finely diced yellow bell pepper between an italian cheese blend and ricotta mixed with egg and marinara sauce.  The noodles were whole wheat and uncooked.  Seriously easy to assemble.  Just wait for it to bake, first covered with foil (about 40 minutes) and then topless to brown the final layer of cheese (15 minutes).   Use plenty of sauce since the pasta will use the moisture to cook in the oven.

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Spicy Beef

  • Marinate beef slices in soy sauce
  • spring onions
  • 2 grated carrots
  • soy sauce and orange ginger marmalade
  • (optional) orange segments

Mixed Vegetables

  • cauliflower florets
  • broccoli florets
  • red bell pepper (or green)
  • celery
  • soy sauce to taste

Make rice.

Steam and fry the vegetables in the wok first.  Remove and keep warm.

Then heat the oil and flavorings for the beef: ginger, garlic, orange rinds, and chili pods.  Stir-fry the meat, add the onion and carrot for the last minute.

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Eggplant Tomato Hash

See that there tomata?  She was the reason I decided to make a hash.  I was going to make squash soup with the pretty little butternuts I found at the farm stand today until this gem caught my eye!

If you can wait a few minutes to chop up vegetables, this is a great way to quickly get some grub in the ol’ tummy.

  • 3 bacon rashers, cut crosswise
  • 1 eggplant (the white and purple ones), diced
  • 1/4 of a red onion
  • 1 Cubanelle pepper, cut crosswise (you can keep the seeds in)
  • 1/4 of a yellow bell pepper
  • 2 – 3 garden tomatoes or one medium beefsteak chopped
  • 2 cloves garlic, minced
  • olive oil (if needed)
  • salt and pepper

Render the fat from the bacon in a skillet over medium heat until the bacon is cooked and crisp.  Remove the bacon and wipe most of the fat out of the pan with a dry paper towel.

Add the onion and eggplant first.  Get the eggplant turning and browning.  Add the peppers and continue cooking, add olive oil if needed and salt and pepper.  For the last minute, add the tomato and garlic.  You don’t want the garlic to burn.  Lastly, add those crispy bits of bacon!

For those who want to keep this vegan, skip the bacon and use olive or coconut oil instead to brown the onion and eggplant.  You could add a little smoked paprika if you want a hint of smokey flavour.  I should have done that anyways.  Oh well.

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