Recipes

[GenXmuse]

PARMESAN SPINACH ORZO

COURSE: SIDE DISH

CUISINE: ITALIAN

PREP TIME: 5 MINUTES

COOK TIME: 10 MINUTES

TOTAL TIME: 15 MINUTES

SERVINGS: 4

CALORIES: 239KCAL

AUTHOR: EDYTA

Parmesan Spinach Orzo can serve as a super quick and flavorful side dish, or a vegetarian entree. It contains only 4 ingredients and it's ready in 15 minutes. This is a perfect recipe for a busy weeknight dinner.

INGREDIENTS

• 1 onion yellow, medium, chopped
• 1 tbsp olive oil extra virgin
• 2 cups Spinach
• 1 cup Orzo pasta
• 2 cups stock vegetarian or chicken
• 1/2 cup Parmesan Cheesegrated
• salt and freshly ground black pepper

INSTRUCTIONS

• In a large saute pan heat up olive oil, add, chopped onions and cook until translucent; 3-4 minutes;
• Add spinach and cook until wilted, for about another 2 minutes;
• Add pasta and stir to coat it all with olive oil, onion and spinach mixture;
• Add stock, cover the pan and cook according for about 8 minutes until the pasta is cooked through;
• Turn off the heat, add cheese and black pepper, stir and taste. If needed add some salt. Serve immediately

NOTES

Nutrition Facts

Parmesan Spinach Orzo

Amount Per Serving

Calories 239Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 2g13%

Cholesterol 8mg3%

Sodium 685mg30%

Potassium 218mg6%

Carbohydrates 33g11%

Fiber 1g4%

Sugar 3g3%

Protein 10g20%

Vitamin A 1755IU35%

Vitamin C 6.3mg8%

Calcium 177mg18%

Iron 1.1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Next Ingredient: BABY POTATOES 

[Zhills]

10 MINUTE PAN ROASTED LEMON POTATOES WITH DILL

Ingredients

• 1 lb. baby red or yellow potatoes
• 3 to 4 tbsp. butter
• 1 lemon, juice of
• 2 tsp fresh snipped dill (optional)
• Salt and pepper to taste

Instructions

1. Place the whole potatoes in a shallow, microwave safe glass bowl in a single layer (you may need to do two batches if they don't all fit). Cover the bowl with plastic wrap, making sure to the potatoes are not touching the plastic wrap.
2. Microwave on high for 4 minutes and 30 seconds. Be careful when removing from microwave, as the dish will be very hot. Uncover and slice each potato in half.
3. Meanwhile heat a large cast iron skillet over medium heat. When the skillet is hot toss in the potatoes, 3 tbsp of butter and 1/2 of the lemon juice, stir to coat the potatoes. Season with salt and pepper, and the dill. Let the potatoes caramelize in the pan, by stirring just twice per minute, until they are golden brown on all sides. Add more butter and more lemon juice if desired. Enjoy!

Next ingredient:  Canned Salmon

[walker]

SALMON Fettuccine

8 ozs uncooked fettuccine

1 1/2 cups sliced fresh mushrooms

1 small zucchini, sliced

2 tablespoons chopped onion

2 tablespoons butter

1 tablespoon flour

3/4 cup milk

3/4 cup CANNED or fully cooked SALMON chunks

1/2 cup frozen peas

1/2 cup diced fresh tomato

1 tablespoon parsley

1/4 teaspoon salt

1/8 to 1/4 teaspoon pepper

1/8 teaspoon dried basil

1/8 teaspoon dried oregano

Cook fettuccine according to package directions.  Meanwhile, in large skillet, saute mushrooms, zucchini and onion in butter until crisp-tender.  Stir in flour until blended.  Gradually add milk.  Bring to a boil; cook and stir for 1 minute or until thickened.  Add the SALMON, peas, tomato, parsley and seasonings; heat through.  Drain fettuccine; top with SALMON mixture.   Serves 4.

NEXT INGREDIENT ...... LEMON JUICE 

[walker]

Stuck on lemon juice?  Here is an easy....and yummy recipe (repeat)......

Easy Lemon Cream Pie

1 can sweetened condensed milk

2 eggs

1/2 cup fresh (or bottled)  LEMON JUICE

Zest of 1 lemon

1 9" graham cracker crust

8 ozs non-dairy whipped topping (Cool Whip)

Heat oven to 350.  Mix condensed milk, eggs, LEMON JUICE and zest until well combined.  Pour into graham cracker crust and bake 15 minutes.  Allow to cool completely.  Top with whipped topping and chill 4 hours before serving.

NEXT INGREDIENT ...... CARROTS

[house_cat]

Baked Vegetable Bird's Nests

Serves: 8 to 12 nests

Baked Vegetable Bird's Nests ~ are loaded with zucchini, carrots, onion and baby spinach. The carrots and zucchini are julienned and then combined with sliced onion and baby spinach to form these cute little vegetable bird's nests, then baked until golden and crispy. Tasty vegetable filled bird's nests are not only very appealing and colorful, they're ideal to serve as a festive appetizer!

Ingredients

• 2 medium-size carrots - peeled
• 1 medium-size zucchini
• ½ of a medium onion
• ¼ cup baby spinach
• 1 whole egg, plus 1 egg white- lightly beaten
• 2 Tbsp. grated Parmesan cheese
• 2 Tbsp. all purpose flour
• 2 Tbsp. panko bread crumbs
• ¼ tsp. salt
• fresh cracked black pepper, to taste
• organic olive oil cooking spray

Instructions

1. Preheat oven to 350 degrees. Lightly spray a large baking sheet with cooking oil and set aside.
2. Julienne both the carrots and zucchini in a large bowl with a hand spiralizer. Then thinly slice the onion and baby spinach and toss into the same bowl, along with the eggs, Parmesan cheese, flour, panko bread crumbs, salt and pepper.
3. Toss all the ingredients together using 2 large forks (or use your hands) until well combined. Using 2 forks, scoop a small amount and transfer onto the baking sheet. Try to swirl and shape the vegetables into a small bird's nest. Try to give each one some depth, adding more on top to avoid them looking flat, like pancakes. Each fork-full leads to about 3-inch diameter in size.
4. Bake for 15 to 17 minutes, or until golden brown on the bottom and crispy around the edges. Keep in mind, if you under cook them, the nests will fall apart. Remove from oven and use a spatula to transfer to a serving plate. Serve them warm with dipping sauce nearby.
5. Yields: 8 to 12 bird's nests (depending on their size)

Next ingredient:  Nuts or Nut Butters

[Zhills]

Thai Peanut Noodles

Prep Time  2 mins     Cook Time  10 mins 

• 1/4 cup smooth peanut butter
• 1/4 cup low-sodium soy sauce
• 1 teaspoon sesame oil
• 2 tablespoons packed brown sugar or honey
• 1/2 teaspoon chili paste (sambal oelek or Sriracha) optional
• 1 tablespoon rice vinegar or apple cider vinegar
• 2 garlic cloves minced
• 1/4 teaspoon ground ginger
• 3 tablespoons water
• 8 oz. noodles **
  
  Instructions
  

1. Cook noodles according to instructions on the package. Drain and keep warm.
2. Whisk all ingredients for sauce in a small bowl or measuring cup. Make sure the sauce is smooth and the peanut butter mixed well with all ingredients. Taste and add more chili paste if needed.
3. Heat up the sauce in a pan or in a microwave and pour over noodles. Toss to coat.
4. Garnish noodles with chopped green onions and toasted sesame seeds. Serve.

Recipe Notes

You can add thinly sliced carrots, edamame beans or split peas, thinly sliced peppers and even cubed chicken to make the dish even more filling. You can go for a simple meal and garnish the noodles with chopped green onions and toasted sesame seeds.

**  If you look at the Asian section of your grocery store, you will find several kinds of noodles. You can use any you like in this dish! If you don't want to buy special noodles or don't have time for a trip to the store, use spaghetti or fettuccine noodles. Ramen noodles from a soup packet work great too! Simply cook and toss with the sauce.

Next ingredient:  Thyme

[GenXmuse]

Butternut Squash Apple Burgers

Butternut squash burgers made with 7 ingredients and as easy as roast, pulse, shape and cook! Switch up your regular burger with this flavor bomb of fall.

Course Main Course

Cuisine American

Keyword butternut squash burger, vegan burger without beans

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 4

Calories 250 kcal

Author Sophia DeSantis

Ingredients

• 2 cups cooked rice (I use brown or a wild blend) , about 1 cup dry (cook according to package directions)
• 1 1/2 cups diced butternut squash , about half of one small sized squash
• 1/2 cup chopped shallots
• 1 cup diced granny smith apples , about one small apple
• 1/4 teaspoon sea salt , divided
• 1 tablespoon fresh thyme
• 2 tablespoons pumpkin seeds , unsalted or adjust salt

Serving suggestions:

• Caramelized Onion Sage Aioli
• Vegan Ranch Dressing
• Caramelized onions
• lettuce or arugula
• burger buns , I used pretzel rolls

Instructions

1. Preheat oven to 400F/ 205 C. 

2. Place diced squash on a parchment lined cookie sheet, sprinkle with 1/8 teaspoon salt and bake for 15 minutes. 

3. At the 15 minute mark, add apples and shallots to the cookie sheet and sprinkle with the other 1/8 teaspoon salt. Bake another 30 minutes. Set aside to cool while you assemble everything else.

4. Put the veggie mix in a food processor with the thyme and pulse until chunky. Do not puree into a mush or paste. Add to a large bowl.

5. Next add the cooked rice and pumpkin seeds to the food processor and pulse until chopped a bit but still chunky. Add to the bowl.

6. Mix everything well. Add more salt if preferred. 

7. Shape into 4 patties, then cook on stove top in a pan over medium heat for 7-9 minutes on each side or until browned. Keep pan covered to help the burger cook throughout and not dry out. If you're mixture was on the wetter side, then leave uncovered. Let sit for a few minutes after cooking to help the burger get more stable before eating.

8. Serve with toppings of choice!

Recipe Notes

• You can use any rice you prefer, just make sure it's hearty and not too mushy.
• If you want to roast the squash/apples/shallots with a drizzle of oil you can, however I did not and it turned out great.
• I like these with both the aioli or the ranch with caramelized onions on top. Mix it up however you choose!
• If your mixture seems dry, you make not have cooked the rice enough. If it is too wet, you probably overcooked the rice or used too much water to cook it. 

Tips to prep ahead:

• Roast the veggies/fruit, make the rice and/or sauces ahead of time.  You can also make the patties and store in the fridge until the next day.

Baby/Kid Food Ideas:

• Form these into small nugget sized pieces or even balls. Serve ranch as a dip.
  
  
  

Next Ingredient: Beets

[walker]

An Un-BEET-able Combo Salad *

6 cups torn fresh leaf lettuce and baby spinach combo

1 (8 oz) can BEETS, chilled, drained, julienned

1 (16 oz) can Mandarin oranges, drained

1/2 medium cucumber, thinly sliced

1/2 cup Italan salad dressing

3 tablespoons poppyseed dressing

Place greens on 6 salad plates (or however many you are serving 4-6); top with BEETS, oranges and cucumber slices.  Drizzle with Italian dressing, then thinly with poppyseed dressing.

* Recipe found in Best of Best Soups, Salads and 

  Sandwiches Cookbook

NEXT INGREDIENT ..... FRESH TOMATOES

[aroc3435]

                                    Stewed Tomatoes

Joy of Cooking, Rombauer & Becker,Bobbs-Merrill Co. Inc.

                   1978 edition, Pages 331 to 332    4 servings

Featured Ingredient:  FRESH TOMATOES

Wash, skin, and quarter 6 large tomatoes or 2 and 1/2 cups canned whole tomatoes.

Place them in a heavy pan over slow heat--about 20 minutes for the fresh tomatoes, 10 for the canned.  You may add:

(1 Tsp minced onion)

(1/2 cup chopped celery)

(2 or 3 cloves)

Stir occasionally to keep them from scorching.

Season with 3/4 Tsp. salt

1/4 Tsp paprika

2 Tsp white or brown sugar

1/8 Tsp curry powder or 1 Tsp chopped parsley or  basil

1 Tbsp butter

The tomatoes may be thickened with:

(1/2 cup bread crumbs)

My notes:  I don't skin the fresh tomatoes.  After washing I pulse them in my Vitamix.  I put the whole cloves in a mesh tea ball so I can remove them when I'm finished cooking.  I add some minced green pepper to this sometimes.  I don't thicken with bread crumbs, although my Mom used to.

This is good using the canned whole tomatoes when fresh are not in season.  I serve this as a side dish or as the basis for a copycat Rice a Roni type Spanish rice side dish.

The stewed tomatoes keep tightly covered in the refrigerator for about four days, or can be sealed with a Food Saver or placed in a Lock n Lock and frozen in your choice of portions.

Next Ingredient:  Your Choice of an HERB or SPICE in a SAVORY DISH

[GenXmuse]

THAI CHICKEN SALAD WITH SPICY THAI PEANUT SAUCE

★★★★★4.8 from 4 reviews

• Author: Carole Jones
• Prep Time: 30 minutes
• Cook Time: 4 1/2 hours
• Total Time: 46 minute
• Yield: 6 main dish servings 1x
• Category: Dinner
• Method: Fresh
• Cuisine: Thai

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DESCRIPTION

My favorite salad recipe because not only is it super healthy, it is completely satisfying as well.  Loaded with chicken, peanuts, veggies and an amazing Thai Salad dressing.

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INGREDIENTS THAI CHICKEN MARINADE:

• 1/2 C vegetable oil
• 2 Tb rice vinegar
• 1/4 C sugar or 2 Tb Truvia
• 1 clove garlic, minced
• 1/2 bunch cilantro, chopped
• 1 lime, juiced
• dash of salt and pepper
• 4 boneless, skinless chicken breasts – about 2 1/2 pounds total

THAI SALAD:

• 2 hearts of romaine, chopped
• 1/2 large head of napa cabbage, chopped
• 1 cucumber, peeled, seeded and chopped
• 2 carrots, shredded
• 1 red bell pepper, chopped
• 5 green onions, chopped
• 1/2 bunch of cilantro, chopped
• 1 C salted peanuts

THAI SALAD DRESSING:

• 1/4 C rice vinegar
• 1/4 C Thai sweet red chili sauce
• 1 tsp sesame oil
• 1/2 tsp sugar or Truvia
• pinch of salt and pepper

SPICY THAI PEANUT SAUCE:

• 1/4 C natural peanut butter
• 2 Tb soy sauce
• 1 Tb rice vinegar
• 1 Tb Thai sweet red chili sauce
• 2 Tb water

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INSTRUCTIONS

1. In a ziplock bag, combine all the ingredients for the chicken marinade. Mush it all around, then place it in the fridge for at least 4 hours to marinade. Cook the chicken either on a hot grill, 6-8 minutes a side or in a 350 degree oven for 40 minutes. Allow it to cool a bit, then chop up all the chicken into bite sized pieces.
2. Combine all the salad ingredients in a large bowl, except for the peanuts, then add the chicken. Combine all the dressing ingredients then pour over the salad. Toss until the salad is evenly coated with the dressing. Dish out the individual servings of the salad.
3. Stir together the ingredients for the peanut sauce in a small bowl. If the sauce is too thick to drizzle, add a bit more water. Generously drizzle the peanut sauce over each serving of salad then top with the peanuts.

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NUTRITION

• Serving Size: 1/6 th
• Calories: 454
• Sugar: 11 g
• Sodium: 1024 mg
• Fat: 21 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15
• Trans Fat: 0
• Carbohydrates: 23 g
• Fiber: 8 g
• Protein: 47 g
• Cholesterol: 92 mg

Next  ingredient: TORTILLA CHIPS