Showing posts with label Vegetarian. Show all posts
Showing posts with label Vegetarian. Show all posts

Tomato Salsa - Sataraš (Satarash)

Tuesday, October 8, 2013

Well folks, summer is officially done (since a couple weeks ago!) and we are slowly picking off the last remaining tomatoes and peppers we have before the growing season is over (if it isn't over already!). Every summer, we get so many tomatoes from our garden and from the grandparents' garden that I often find myself making this easy and super Vitamin C filled meal. It is a traditional Serbo-Croatian recipe called Sataraš (Satarash) that resembles salsa.

It is a great lunch option or even dinner. We eat it almost every week during the summer with some fresh cut up cucumber and feta cheese. We just cannot get enough of it! If you still have some tomatoes, pepper and onions left over in your garden, make sure to give this a try! If you have any salsa left over, you can try your hand at canning this recipe, or do what I do and just freeze portions to use for future dinners. Enjoy!

Tomato Salsa - Sataraš (Satarash)
Prep time: 10 min        Cook Time: 45 min           Yield: 4-6 servings

Ingredients
- 2 tbsp vegetable oil
- 1 large onion, minced
- 1 yellow bell pepper, minced
- 1 red bell pepper, minced
- 8-10 large tomatoes, cubed
- 2 tsp salt (or vegeta)

Directions
1. Heat oil in a large pan (a wide and shallow one is ideal) over medium heat. Add onions and cook until translucent, about 5 minutes. Add peppers and cook until almost tender, about 8-10 minutes. Add tomatoes and cook uncovered until almost all of the liquid is evaporated. Season with salt or vegeta. Serve warm either on a slice of bread or alone.

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Tabbouleh

Thursday, September 5, 2013

Tabbouleh is such a nice and light salad that is packed with all things good for you. I love eating tabbouleh with either naan bread or as a side salad to meat. I just love the flavours that come together and using what I can from the garden during the summer makes it that much tasty! You can substitute rice or bulgur wheat for the quinoa for a different take. Enjoy!


Quinoa Tabbouleh
Prep time: 15 min        Cook Time: 20 min           Yield: 4 servings

Ingredients
- 1/2 cup quinoa
- 1/2 cup vegetable broth
- 1/2 cup water
- 2 tbsp extra-virgin olive oil
- 1/4 cup lemon juice (about 2 lemons)
- 1/2 small clove garlic, minced
- 1/2 English cucumber, diced
- 2 tomatoes, diced into 1/4-inch pieces
- 1/3 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh chives
- 2 tbsp finely chopped fresh Mint
- Salt and pepper, to taste

Directions
1. Bring vegetable broth and water to a boil. Turn the temperature down to a simmer and add the quinoa. Cover and cook until the water is absorbed and the quinoa is tender, about 15 minutes. Remove from heat and allow to cool.
2. In a large bowl, combine olive oil, lemon juice and garlic. Stir in cucumber, tomatoes, parsley, chives and mint until blended. Add quinoa and stir to combine. Season with salt and pepper.

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Spicy Green Beans and Spinach Toss

Wednesday, August 21, 2013

This dish is so yummy and nutritious to eat either as a main dish for lunch or as a side dish to your meats or pastas. With green beans still in season, this will surely be a hit to all your barbecue dinners. I will definitely be including this dish for future barbecues to come. I love how bright green the presentation is of the beans and spinach, with a subtle tone of the mushrooms, Parmesan cheese and chili flakes. I am sure everyone at your dinner table will be impressed when you bring this out! Enjoy!




Spicy Green Beans and Spinach Toss
Prep time: 10 min        Cook Time: 10 min           Yield: 2-4 servings

Ingredients
- 3 tbsp olive oil
- 1 onion, sliced
- 1/2 lb mushrooms, sliced thick
- 1 lb green beans, ends trimmed and cut into thirds
- 1 tsp Herbe de Provence
- 1 bunch spinach, rinsed
- 1 tsp chili flakes
- Salt and pepper, to taste
- 4 tbsp grated Parmesan cheese

Directions
1. Warm oil in a large pan over medium-high heat. Add onion and cook, stirring until translucent, about 4 minutes. Add mushrooms, green beans and Herbe de Provence. Cook until beans are almost tender.
2. Add spinach and cook until spinach is wilted, about 5 minutes. Add chili flakes and stir to combine. Season with salt and pepper.
3. Pour into serving dish. Garnish with Parmesan cheese. Serve immediately.

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Simple Garden Veggie Salad

Thursday, July 4, 2013

During the summer, I love making fresh veggie salads to go with many of my meat dishes. I also like to keep them light, with no croutons or dressing required.

This salad is my favourite, since I make it with the fresh veggies I get from my garden and toss them in an oil and salt dressing. You can add sweet banana peppers, leeks, fresh radishes, or any other fresh vegetable. Enjoy!

Simple Garden Veggie Salad
Prep time: 5 min           Yield: 4-6 servings

Ingredients
- 4 large tomatoes
- 1 large cucumber
- 1 medium onion
- 2 tbsp. vegetable oil
- 1-2 tsp. coarse sea salt


Directions
1. Dice tomatoes, cucumber and onion. Place in a serving bowl. Drizzle vegetable oil and season with salt. Stir to coat evenly. Serve and enjoy!

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Spinach, Zucchini and Feta Stuffed Portobello Mushrooms

Thursday, June 20, 2013

This side dish is a must for us when we throw barbeques. It is so delicious and filled with flavour. Plus it is grilled alongside the meat on the barbeque, so it is ready within minutes. We made this for our Father's Day barbeque we had this past weekend, and it went great with the burgers we grilled. Plus it was a hit with the family!

The portobellos are loaded with juice, and the feta cheese adds a nice touch (plus, it adds to the presentation!). You can even make it as a meal of its own, for those who love mushrooms. Enjoy!

Spinach, Zucchini and Feta Stuffed Portobello Mushrooms
Prep time: 10 min        Grill Time: 20-25 min           Yield: 4 servings

Ingredients
- 4 large portobello mushroom caps
- 1 zucchini, sliced
- 1 cup fresh spinach, rinsed and stems cut off
- 2 tsp Herbes de Provence
- 2 tsp coarse sea salt
- 1/2 cup feta cheese, crumbled

Directions
1. Preheat barbeque grill to medium-high heat. In a small bowl, toss zucchini with Herbes de Provence and salt until well seasoned. Add more seasoning if not enough. Arrange on skewer for easy grilling.
2. Grill mushroom caps and zucchini skewers until tender, about 7-10 minutes.
3. Add spinach to mushroom caps (top-side down) and continue to grill, about 2 minutes, to allow spinach to steam a little bit.
4. Place mushroom caps, top-side down, on plate. Arrange zucchini and top with feta cheese.


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Creamy Linguine with Spinach and Mushrooms

Thursday, April 18, 2013

Pasta dinners are always an easy dinner to make since it takes less than 30 minutes for the food to go from stove to plate. Since I had some spinach left in the fridge from our last taco night, I opted to make an easy and creamy pasta dish. I always try to spice up pasta dishes since the same recipe over and over can get pretty boring! I always love adding mushrooms to my pasta - it just adds so much flavour and complements the dish well. And adding some spinach also adds some juices into the pasta. This dish is both nutritional and filling. Enjoy!

Creamy Linguine with Spinach and Mushrooms
Prep time: 5 min        Cook Time: 15 min           Yield: 6-8 servings

Ingredients
- 1 lb pasta (I used linguine)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 package (8 oz) mushrooms, sliced
- Salt and black pepper, to taste
- 1/2 bunch spinach, finely chopped
- 1 can reduced sodium cream of mushroom soup
- 1/4 cup grated Parmesan cheese

Directions
1. Cook pasta according to package. Drain and reserve.
2. In a skillet over medium heat, add olive oil. When hot, add garlic and allow to fry a bit but not brown, about 1 minute. Add the mushrooms, season with salt and pepper, and cook mushrooms until lightly browned, about 5 minutes. Add the spinach and cook until spinach is wilted, about 2 minutes.
3. In the pot with the cooked and drained pasta, add the spinach and mushroom mixture and stir until combined. Add the can of mushroom soup and allow to warm up over low-medium heat. Add Parmesan cheese.

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Spinach and Cheese Lasagna Roll-Ups

Thursday, January 3, 2013

Hello friends! Thanks for stopping by! Getting back to my regular routine, I thought a simple roll-up lasagna meal would be a perfect change to the Christmas left-overs. I made this dish a few times before, but instead used manicotti shells. Then one day when I wanted to make pasta, I didn't have anything else but lasagna noodles so I decided to improvise. Looking now online at lasagna roll-up recipes, I see I am not the only one who improvised!

This is so easy to make! All you need to do is make your filling. Whatever you want! The sky is the limit! Make sure to cut each lasagna noodle in half, and spoon about one tablespoon of the mixture onto each noodle. Then just roll-it-up!

Arrange your roll-ups on a bed of creamy tomato sauce.

Top with some more tomato sauce and cheese! Yum!

Bake them covered with aluminum foil to keep in the moisture and make the noodles juicier.

Spinach and Cheese Lasagna Roll-Ups
Prep time: 15 min        Cook Time: 30-40 min           Yield: 9 servings

Ingredients
- 1 can tomato sauce (I used Classico Vodka Pasta Sauce)
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 cup grated mozzarella cheese
- 1 cup grated parmesean cheese
- 1 half tub (275 g) ricotta cheese
- 1 pkg (250g) mushrooms, sliced
- 1 package fresh or frozen spinach (10 oz), washed, chopped and squeeze dried
- 9 lasagna noodles, cooked and drained
- 2 tbsp olive oil

Directions
1. In a fry pan, heat the oil. Add onion and garlic and cook until soft, about 2 minutes. Add mushrooms and cook until almost done, about 5 minutes. Add spinach and stir until spinach is wilted and soft. Add ricotta cheese and stir until well combined.
2. In the meantime, cook lasagna noodles until done. Make sure they are not too tender, or they will not hold their shape well and might rip. Remove and drain.
3. On a cutting board, arrange lasagna noodles. Cut each noodle in half, width-wise. Spoon about 1 tablespoon of the mushroom-spinach mixture onto each half of the lasagna noodles. Start rolling up one noodle at a time.
4. In a large dish (mine is a 5-quart size), pour half the can of tomato sauce on the bottom. Arrange your roll-ups in the pan. Top with the remainder of the pasta sauce and mozzarella and parmesean cheeses. Cover with aluminum foil.
5. Bake for 30-40 minutes at 350°F, or until cheeses are melted and pasta is tender. Serve warm.

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Variations:
Substitute spinach with ground meat (beef, pork, chicken, veal).
Add another bottle of tomato sauce if you like it more "runny".
For a healthier alternative, choose healthier pasta types (whole wheat, spelt) and low-fat cheeses.

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