Green Beans with Tomatoes, Olives and Eggs
Everyday Food

In a large pot of boiling salted water, cook 1 pound green beans, trimmed, until crisp-tender, 3 minutes. Drain; rinse under cold water. Halve beans and place in a bowl; add 1/2 cup each grape tomatoes, halved, and Kalamata olives, pitted and halved, 2 teaspoons extra-virgin olive oil, and 2 hard-cooked eggs, chopped. Season with coarse salt and ground pepper; serve with lemon wedges.

Cilantro Lime Chickpea Salad

This is such a great salad. Very appropriate to bring to work for lunches! Which is, of course, what I am using it for! I also added some extra veggies liked chopped carrots, tomato and cucumber. The "dressing" can be made according to your preferences: more oil, less lemon juice, etc.

Cilantro Lime Chickpea Salad
Oh She Glows

• One 15-oz can chickpeas (2 cups cooked), drained and rinsed


• 2 cups spinach


• 1/4 cup sweet onion, chopped finely


• Juice from 1.5 limes


• 3/4 cup fresh Cilantro


• 1/2 tsp sugar (or to taste)


• 2 tsp Dijon mustard


• 1 garlic clove


• 1 tsp extra virgin olive oil


• 1/2 tsp ground cumin


• 1/2 tsp kosher salt + ground pepper

1. In a food processor, add the spinach and pulse a few times until chopped very small. Add the processed spinach, drained chickpeas, and chopped onion into a large bowl.

2. In the food processor (no need to rinse the bowl!), add the lime juice, cilantro, mustard, sugar, garlic, cumin, and oil. Process until smooth, scraping down the sides of the bowl as needed.

3. Pour the dressing on top of the spinach chickpea mixture and stir well. Add salt and pepper to taste. Let stand for about 10 minutes to let the flavours develop (optional- I didn’t!). Serve over a bed of grains, like brown rice. Serves 1-2.

Black Bean and Corn Salad

This was an easy and delicious salad. I just love when basic, but delicious foods and flavors come to together! I added the jalapeno at the final second and was so glad I did because it added a little kick to it! I served this as a side to fish, but I used the leftovers as a salad add-in for my lunches the rest of the week, which worked out just perfectly!

Black Bean and Corn Salad

1 can black beans, drained
2 cups corn kernels (fresh if possible)
1 red bell pepper, chopped
1/2 red onion, chopped
1 pint grape tomatoes, halved
1 jalapano, seeded and diced
1 tablespoons chopped, fresh cilantro
1 tablespoon lime juice
1 tablespoon olive oil

Combine the beans, corn, bell pepper, onion, tomatoes, jalapano and cilantro in a large bowl. In a small bowl, combine the lime juice and olive oil. Spread dressing over vegetables and toss to coat.

Risotto with Spring Vegetables

Risotto is such an interesting dish. I always find it somewhat fascinating that adding liquid slowly and constantly stirring can turn rice into a creamy dish. Not only that, but I find it delicious!

This risotto was was very fresh and summery with all the vegetables. If you can get past the fairly constant stirring, it really is easy to make. I really enjoyed the crunch from the asparagus in between creamy rice bites in this. Such an interesting contrast! I liked this just fine the day I made it, but loved it even more the second day!

Risotto with Spring Vegetables
Adapted from Cooking Light May 2010

1 cup frozen green peas
4 cups low-sodium chicken broth
2 tablespoons extra-virgin olive oil
1 cup chopped shallots
1 cup chopped carrot
1 cup uncooked Carnaroli or Arborio rice or other medium grain rice
½ cup white wine
1 cup grated fresh Parmigiano-Reggiano cheese
½ cup fresh parsley
¼ teaspoon salt
¼ teaspoon ground black pepper

Cook peas in boiling water 2 minutes. Drain and rinse with cold water; drain well.

Bring chicken stock to a simmer in a small saucepan (do not boil). Keep warm over low heat.

Heat oil in a large dutch oven over medium heat. Add shallots and carrot to pan; cook 4 minutes or until tender, stirring occasionally. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly. Add 1 cup stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock, ½ cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total).

Stir in peas and asparagus with last addition of stock. Remove from heat; stir in cheese, parsley, salt and pepper.

Curried Vegetable Samosas with Cilantro-Mint Chutney

Spice and I have a slight love affair with Indian food. We order from a nearby restaurant frequently. Their delivery special is out of this world. We always get: chicken tikki masala (mmmm), vegetable samosas, basmati rice and a dessert. Call me crazy but its usually the best dinner of the week.

Much to my surprise then, yesterday I came home to Spice bent over the stove with our latest issue of Cooking Light open to Vegetable Samosas. In reading through the recipe, I couldn't believe how easy they were! Spice quickly saved me some time by telling me all she did was mix the filling together, roll it in a wonton wrapper and stick it in a skillet.

The samosas were different from how we are used to having them. They had a great curry flavor and the wanton wrapper was a delicate and welcomed swap from the fried dough that usually surrounds our samosas.

Give it a whirl:

Vegetable Samosas with Cinantro-Mint Chutney from Cooking Light April 2010

Chutney:

½ cup fresh cilantro leaves

½ cup fresh mint leaves

¼ cup red onion

2 tablespoons fresh lemon juice

1 tablespoon water

¼ teaspoon kosher salt

1/8 teaspoon sugar

1 serrano chile, coarsely chopped

1 (1/2-inch) piece peeled fresh ginger

 

Samosas:

1 ¼ cups mashed cooked peeled baking potatoes

¼ cup cooked yellow lentils

1 tablespoon minces fresh mint

1 teaspoon Madras curry powder

1 teaspoon butter, softened

¼ teaspoon kosher salt

¼ teaspoon ground cumin

½ cup frozen petite green peas, thawed

10 egg roll wrappers

1 large egg, lightly beaten

Cooking spray

To prepare chutney, combine first 9 ingredients in a blender. Process until smooth. Set aside.

To prepare samosas, combine potatoes, lentils, mint, curry powder, 1 teaspoon butter, ¼ teaspoon salt and cumin. Gently fold in peas.

Working with 1 egg roll wrapper at a time, cut down middle to form 2 long rectangles. Moisten edges of wrapper with egg. Spoon 1 tablespoon potato mixture near bottom edge of wrapper. Fold up from 1 corner to the opposite outer edge of the wrapper, making a triangle. Fold over to opposite side again as if folding up a flag. Repeat fold to opposite side to form a triangle. Repeat with remaining wrappers and filling.

Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Lightly coat samosas with cooking spray. Add samosas to pan, and cook 1 minute on each side. Drain on paper towles. Serve with chutney. Yields 4 servings.

Vegetable Minestrone

Tah dah! I bring you real food!

Although we ALL know sugar is waaaaay more fun!

At least it is for me. But sometimes I need to take the measuring cup out of the sugar bag, stick the butter back in the fridge and cut up some veggies.

I found this recipe on What a Dish's site, and knew immediately it was going to be my dinner for the week. I made a huge batch of it on Sunday and let it simmer on the stove for most of the afternoon. It was perfect and I have been enjoying it thoroughly all week. I think I may turn into a Minestrone.

Whatever that is...

I left out the pasta this time around, just for kicks.

Vegetable Minestrone adapted from What a Dish!

3 tablespoons olive oil
3 cloves garlic, chopped
1 large onion, chopped
2 cups chopped celery
3 carrots, sliced
2 cups veggie broth
2 cups water
4 cups tomato sauce
1 (15 ounce) can kidney beans, drained
1 cup fresh green beans, rinsed and chopped into 1-inch pieces
2 cups baby spinach, rinsed
2 zucchinis, quartered and sliced
1 tablespoon chopped fresh oregano, or 1/2 teaspoon dried
2 tablespoons chopped fresh basil, or 1 teaspoon dried
salt and pepper to taste

In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.

Add veggie broth, water and tomato sauce, bring to boil, stirring frequently.  Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.  (If the liquid level goes down too much, you may need to add extra broth or water).

Avocado, Asparagus and Tomato Salad

For some odd reason, I have been craving avocado like woah. So I made a salad with some. This was delicious and just the thing on a hot day. Not too heavy and very different texturally.

Avocado, Asparagus and Tomato Salad

1 Avocado, sliced
1 large tomato, chopped into large pieces
large bunch of asparagus, blanched and cut into 1 1/2 inch pieces
Balsamic vinegar to taste
Juice and zest from 1 lemon

Combine everything in a bowl, toss and enjoy!

Shortest post ever.

Vegetable Frittata

My Dad makes the BEST frittata. He makes it every Easter. I always kind of took it for granted how good his frittata really was. Then one year, I just couldn't eat enough of it and begged my Dad to make another one. I'm not sure if he did, but from then on, I have made sure that he makes at least two entire casserole dishes full of frittata. Then one year when I was in college I came home and made him make one and we froze it and I brought it on the plane with me back to school! Haha. Good times.

Now I'm a grownup (well, kind of) and I can make my own frittata. Of course, it will never be as good as my Dad's, but at least I have something to aim for!

This one turned out REALLY well! I make frittata different from the rest of the world, I think, thanks to my Dad. I dont cook the egg mixture on the stove but put it in the oven for longer. I LOVED all the different vegetables that I was able to put in! Of course, it was WAY better the second day after all the juices could sneak in. Gotsta love the juice sneakage!

Vegetable Frittata
Adapted from eCurry

Asparagus spears, cut into 1 1/2 inch pieces
1 cup spinach, chopped
1 onion, chopped
3-4 cloves of garlic
Green onions, chopped
1 red bell pepper
1 yellow bell pepper
Shiitake mushrooms
8 eggs
few tablespoons milk
Olive oil
Salt and pepper to taste

Preheat oven to 375 degrees.

Blanch the asparagus by putting them in boiling water for a few minutes, then picking them up and placing in a cold ice bath.

Heat the olive oil in a skillet. Saute the onions and garlic until onions are translucent. Add the bell peppers and spinach. Saute for a few minutes, before adding the asparagus and green onions. Place cooked vegetables in a large casserole dish.

Whisk the eggs and milk together, then pour over the vegetables. Place in oven for about 1 1/2 to 2 hours or until eggs are set.

Vegetable Pasta

When I was in college, my roommates and I lived on pasta, Totino's frozen pizza (they're $1!)and ice cream. Everyone had always told me college would probably be my most unhealthy phase in life. I didn't think so at the time, but looking back, it couldn't be more true!

Although I am still crazy poor, I budget to get as many fresh vegetables in as possible. That is not to say that I still don't sometimes subsist on pasta and peanut butter and jelly sandwiches, but I have learned to add whole grain to the bread, natural peanut butter and vegetables with pasta.

This is one of those dishes I can put together in a snap, is fairly cheap and gets my veggies in! I based the recipe on this one on All Recipes. I add whatever vegetables strike me at the store (or whichever ones are on sale!)

Vegetable Pasta

Whole wheat pasta (I use everything from linguini noodles, to penne and bowtie)

1 large tomato, chopped

Chopped spinach

Fresh basil leaves

2 cloves of garlic

Asparagus, chopped

2 tablespoons all-purpose flour

1 1/2 cups milk

Grated parmesan cheese

Cook pasta as instructed on box.

Combine the tomatoes, spinach, basil, garlic and asparagus in a large saucepanover medium heat. Cook until vegetables are tender.

In a separate bowl, combine the flour and milk. Stir into the saucepan with the vegetables along with the cheese. Reduce temp and allow sauce to thicken.

Top drained pasta with vegetables and sauce.

Ricotta Vegetables

I made this this week for dinner. I got the idea from a pasta dish on Simply Recipes. I didn't use pasta because I didn't have any, but if you are up for a heavier dinner, I say go for it! I love how the ricotta coated all the vegetables. Simply delish.

Ricotta Vegetables

Adapted from Simply Recipes

1-2 lbs asparagus, cut

1 large zuccini, sliced

1 red pepper, sliced

1 carton cherry tomatoes

15 oz. ricotta cheese

2-4 tablespoons olive oil

Nutmeg

Salt and pepper to taste

Saute asparagus, zuccini and pepper until tender.

Meanwhile, Combine cheese and olive oil. Add the vegetables, including the tomatoes and mix until coated. Add the nutmeg and salt and pepper to taste.