7 Quick Takes is hosted on Fridays at Conversion Diary!
1. Quinoa and Veggies
1 cup quinoa
2 cups water or broth
1 chopped onion
Garlic
1 zucchini
1 yellow squash
1 tomato
1 cup broccoli florets
Rinse quinoa, put in a pot with water to boil. Reduce to a simmer for about 15 minutes or
until all the water is absorbed and the grains look like they have
separated. While the quinoa is cooking,
cut up and sauté all the other veggies. I
usually dice them. Add the tomato
last. Add salt and pepper to taste. When everything is cooked, mix together and
top with grated parmesan cheese.
2. Tomato and Roasted Garlic Soup
1 head roasted garlic
3 cups (approx.) broth, chicken or vegetable
1 28 oz can diced tomatoes
1 small onion
Dice the onion and cook in medium saucepan until soft. Add tomatoes, broth and garlic; bring to a
boil, then simmer for 30 minutes. Let
cool and then puree in a blender, food processor or with an immersion blender.Add more broth if you'd like the soup thinner.
3. Pasta Supreme
1 lb pasta, not spaghetti
2 cups frozen peas
2 cups warm milk
4 tablespoons butter
3 tablespoons flour
1 cup grated mozzarella cheese
Cook pasta and drain.
Put the peas in the colander and then pour the pasta over them, they
cook but don’t get mushy.
Melt butter, add flour; when combined add the warm milk and
stir until it thickens. Slowly add the
cheese, when it is melted, pour over the pasta and peas.
4. Greens and Beans
Sauté your favorite greens in olive oil and garlic. Spinach and escarole are good choices. Add a drained can of white kidney beans (cannellini)
and serve over brown rice or polenta or pasta.
5. Polenta
I know there are many people out there who may not agree
with this recipe, but it works for me even though it isn’t stirred forever and
a day.
4 cups water
1 cup fine ground yellow cornmeal (I use Goya. I know that’s not Italian)
Salt
Bring the water to a boil, add salt and then slowly add the
corn meal, using a wire whisk to blend and prevent limps from forming. Lower the flame (gas stove) or turn an
electric burner down to the lowest setting. It helps if you can get someone to hold the pot
until you get the hang of things. Also,
put a mitt over the hand using the whisk.
Once all the water is absorbed, stir another minute or two and then
serve. Use instead of pasta.
6. Tortellini with Roasted Tomatoes
1 lb tortellini
1 pint grape tomatoes
Fresh basil
Slice tomatoes in half, put in a baking pan, drizzle with
olive oil and salt, and roast at 300 for an hour or so. They should release some juices and look
slightly shriveled. Chop basil, as much
as you like. Cook tortellini according
to package directions. Mix everything together;
add olive oil if necessary, salt and pepper to taste. Can be eaten hot or at room temperature.
1 comment:
That tortellini recipe sounds like it would be a favorite around here! Thanks for sharing it and visiting CatholicMom.com's Meatless Friday Link Party!
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