I need ideas. I am in a cooking rut and nothing sounds exciting to me, which makes me not want to cook, which means that poor Brad comes home starving at 8PM every night and that's when I ask him what he wants for dinner. It's got to be annoying.
Recommend your latest greatest recipe and your most favorite can't live without cookbook.
I saw a recipe for lasanga-stuffed zucchini...basically scoop out the insides of a few zucchini, put in a baking dish, roast and then fill with whatever you use for lasagna ingredients and bake. It looked heavenly. You can do the same thing but with taco/enchilada ingredients instead.
smock- I like your cookbook style. It does look good. There is another one called Plenty that is gorgeous, but I can't brign myself to pull the trigger on for some reason that I am not remembering at the moment.
gault- That sounds good. I'll have to remember that one for the summer.
Post by jennynumbers on Jan 31, 2013 16:38:19 GMT -5
Roast at 425 for 20 minutes the following SEASONED cut veggies - 1 squash, zucchini, red pepper, asparagus, carrots or any veggies you want, really. (Season with anything you like. I use oregano, thyme, rosemary, parsley, basil, and whatever else I decide to reach for in the cabinet. - use enough EVOO to coat veggies)
Meanwhile, saute some garlic and add 2C chicken broth, 1c skim milk and 3T flour. Whisk the flour in and periodically until it thickens.
Once everything is done, mix in 1/4c Parmesan cheese and pour that into 8oz cooked pasta of your choice. Mix well. Then fold in the veggies - walla pasta primavera with a light alfredo sauce.
This week I made stuffed shells for the first time. It was really easy. A few weeks ago I had homemade marinara sauce that I had frozen. You could easy just buy some. So I didn't have to worry about this step. For the shells. Preheat oven to 375. Buy the giant shell pasta, cook as directed. rinse and let cool on a towel or tray. While that is happening I took 8-10oz of ricotta cheese, I just eyeballed it, a bunch of fresh parsley diced, 2 gloves of fresh garlic and a small onion diced, salt/pepper. Once it was seasoned I put it in a giant freezer bag, cut the corner off and filled the cooled shells. Then I took an 8x8 glass dish and placed some of the sauce in the bottom. Laid the shells on top of that and added a bit more sauce and a bit of shredded mozzarella. Bake for covered for 30 minutes. I had enough extra filled shells to freeze and dinner came out great. It was also great the next day as left overs.
I also love a good chili pie this time of year. Dump your chili ingredients in a round casserole dish, spread your cheesy cornbread mix on top, and bake until golden.
For lighter fare: steamed lemony shrimp, couscous, and white beans.
I got a recipe from Whole Foods for a sausage and quinoa one-pot supper. Maybe you could substitute veggie sausage for the turkey sausage? The flavors are amazing.
Also, there are a ton of recipes on the Whole Foods website.