It has been snowing for 3 days. I’ve been shoveling for 3 days. You know what I didn’t want to take 3 days? Supper! So it was off to the fridge to find something to make. I found a carrot. … Continue reading
Today I was making dinner for one, and didn’t feel like eating any meat. Luckily I had some portabella mushrooms in the fridge to the rescue.
Easy Balsamic Veggies
- 1 tsp minced garlic
- 2 TBSP EVOO
- salt & pepper to taste
- 4 small portabella mushrooms – quartered
- 1/4 of a large sweet onion – chopped
- 1 red pepper cut into thick chunks
- 5 pieces Asparagus – trimmed and broken in 1/2 or 1/3
- 3TB – 1/4cup Balsamic Vinegar
In a pipping hot pan, add EVOO until hot, add garlic, add onions and caramelize onions for 10 min. Add peppers, and saute for a few min. Add mushrooms and mix, add a generous amount of salt, plus pepper to taste, mix, add 3TB balsamic vinegar, mix and cook down for 5min. Taste – adjust balsamic vinegar/salt/pepper to taste, turn heat to low, cover and allow to reduce and steam itself for 15 min.
Toss and serve with basmati rice. EnJoy.
Like this recipe? Let me know! Like this post & follow me on facebook and twitter.
Posted in BBQ or Grill, entertaining, Family Fave's, Gluten free, Living Well, recipes, Vegetarian, Veggie & Sides Recipes
Tagged balsamic, mushroom, peppers, vegetarian
Its summer time and no one wants to spend a lot of time in the kitchen when there’s sunshine to enjoy!
This is an old favorite of mine. Simply easy and delicious – best of all takes about 5 min to make and very little mess to clean up. This is a vegetarian taco-like sandwich using an unconventional filling.
Makes 1 sandwich.
- 1 Corn Tortilla
- 1/2 avacado
- 1-2 TB red onion
- 1 oz feta cheese
- salt & pepper
- cilantro (optional)
Heat a non stick pan over high heat. Place corn tortilla (you can usually find them in the refrigerated area at your supermarket), in the hot pan.
Meanwhile chop the avocado & onion. Flip the tortilla over in the pan (it will be crispy on the side that was fave down and a little browned). Crumble the feta on the tortilla, add onion and avocado. Sprinkle with salt and pepper and cilantro if using. (You can also add tomatoes or some cooked fish like mahi mahi ). Heat for a couple min until you can peak at the bottom of the tortilla and see that it is browned. enJOY.
Like this recipe? Let me know! Like me on Facebook, and follow me on Twitter!
Posted in entertaining, Family Fave's, Gluten free, Living Well, recipes, salads, Vegetarian, Veggie & Sides Recipes
Tagged avacado, easy lunch, Feta, gluten free, taco
I found this recipe written by my 8 year old daughter sitting on the dining table this morning. Looks like she’s on the way to a full fledged foodie like her Mom!
In case you can’t read it – here are her recipes (2 of them – she’s written more and came up with a delish veggie salad as well but that’s for another post) – could be influenced by a recipe book – or more likely the Food Network, that kid loves any cooking show! Especially Chopped and Top Chef!
- thinly sliced cucumber
- thinly sliced carrot
- cream cheese
Spread cream cheese on cucumber. Add carrots and raisins. Roll it all up and tie it with a chive.
Inside Out Sandwiches
Mini Me Foodie
- thinly sliced cucumber
- thinly sliced red pepper
- turkey slices
Spread mustard on turkey slice. Add rest of ingredients, ending with the breadstick. Roll it up. EnJoy
Like this recipe? Let me know! Like this post and leave a comment!
Follow me on Twitter (joyskitchen) and Facebook (Joy In Your Kitchen).
Posted in desserts and snacks, entertaining, Family Fave's, Gluten free, pork dishes, recipes, salads, Vegetarian, Veggie & Sides Recipes
Tagged creamcheese, gluten free, Sandwich, vegetable
I made a lasagna the other day and had some left over Ricotta and left over roasted cherry tomatoes so I whipped this version of a baked penne – for grown ups. I made this one using a gluten – free corn pasta, but your favorite gluten free, or regular pasta works too.
If you have time – roast the cherry tomatoes with a bulb of garlic (slice top off) – drizzle EVOO over all of it and bake at 400 for 20-25 min. Use all of tomatoes and juice and 1-3 cloves of garlic out of the bulb (squeeze the roasted garlic out of the skin). Heat some Honey – Oat Gluten Free Bread for dinner and use the roasted garlic instead of butter. To shorten the prep time, use minced garlic.
Gourmet Baked Penne
4 cups cooked penne
2 cups ricotta cheese
1 egg (slightly beaten)
3 dashes Franks Red Hot
1/2 cup steamed and drained spinach
1/2 c left over roasted cherry tomatoes with and juice from roasting (I had a about 5 more raw ones that I thew in whole but tried to keep them nearer the top so the tomatoes roast and burst into the casserole)
salt to taste
1 tsp minced garlic (or roasted garlic – see above)
1/8 tsP black pepper
1/4 tsp oregano
1/4 tsp basil
1/8 c shredded mozzarella
2 TB parmesan cheese
Once blended pour into a greased casserole dish, top with
plus 1/8 – 1/4 c shredded mozzarella cheese
Cover and bake at 350 for 30 minutes. Raise heat to 400 and uncover for last 7 min.
Serve & enJoy. Want to see more posts like this? Like this post and comment to let me know! Follow me on Twitter, Pinterst & Facebook too!
Posted in entertaining, Family Fave's, Gluten free, Living Well, Misc Recipes or Posts, pasta, recipes, Vegetarian
Tagged gluten free, gourmet, pasta, vegetarian