Dinners
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Hi Shari - I'm trying to cook more vegetarian meals, and often make soup. There are a ton of online recipes for minestrone, squash/pumpkin. I make my own veggie broth from the ends of onions, tomatoes, etc. and keep it in the freezer. Then just add the ingredients du jour.I also do stir fry with rice or soba noodles (I add nuts for protein) and one dish meal of rice, beans, tomatoes and greens. A great website... www.care2.org. They have all sorts of pro-environment content, including vegan/vegetarian/organic recipes. Bon appetit!
Hi Shari,Not quick in total, but quick on the weeknight: Every two months or so I make a spinach quiche (recipe from Joy of Cooking, I think... could look it up if you're interested, super easy crust). I make four at a time, and we eat one that night and then freeze the other three. It takes 50 minutes to reheat, but no effort, and it's a full meal all at once. My kids (6 and 3) *love* this quiche and scarf it down every time. Emily
spinach quiche, I love it! I am trying to make one tonight.
I just made some today. Turns out it was the Good Housekeeping cookbook, pg.294. Crust is just whole wheat flour + butter (or margarine) and water. Let me know how it goes!
Do you guys have trader joes? They have a bunch of stuff in the frozen section that my kids like (some of them took a few tries)spanikopita mushroom pastries 3 cheese pizza quiche - much easier than making it, although I am sure not as good :) they also have the standard soy products there too. We keep the freezer stocked and do that once a week. have fun!
The spinach quiche was a success! Camille said "Thanks mom for making this", and Leah said she wants me to add ham. Can't really blame her, although that kind of defeats the whole vegetarian thing. I used "Madame Quiche's Quiche au fromage" at epicurious.com as the template. Tonight we will have leftovers with squash soup as per the other suggestion. I can't wait to try a whole wheat crust next time.
great idea,I need to go to Trader Joe's and try that. I simply can't be cooking every night, and my friend here at work is also always raving about the Trader Joe's frozen stuff.
Do your kids like mexican-ish food? If so, we often have 'haystacks', a tostada-style dish that my 6 and 3 yr olds love.The base is corn chips, piled on top with refried beans, grated cheese, lettuce, tomatoes, black olives, onions, mild salsa, sour cream, guacamole. The fun part is that they get to build it themselves, selecting the toppings to their own liking. Almost all the ingredients can be purchased pre-cut or pre-prepared. For the chips I like Fritos (Trader Joe's has their own version), but you can go with tortillas instead, or taco shells. For the beans I mix a can of refried black beans and a can of whole black beans, also from Trader Joe's.
Ricotta Gnocchi Gourmet | April 2008 by Lillian Chou 2 cups whole-milk ricotta (1 pound) Add flour, stirring to form a soft, wet dough. Shape dough on a well-floured surface with lightly floured hands into 2 (1-inch-thick) ropes. Cut crosswise into 1-inch pieces with a lightly floured knife. Put in 1 layer on a lightly floured parchment-lined baking sheet. Lift out with a slotted spoon and drain in colander. Meanwhile, cook butter with rosemary in a 12-inch heavy skillet over medium-low heat until golden brown, about 5 minutes.
Season with salt.
Also, I make a frittata, which is even easier than the quiche suggestion.Mix one half bag of frozen corn, several sliced up corn tortillas, one can of mild diced chiles, three finely chopped green onions, one cup parmesan cheese, 6 or eight eggs, chili powder, salt, black pepper, and tabasco sause to taste in a large bowl. Pour into buttered oven-friendly skillet, and cook on medium high for eight minutes or so on the stove. Transfer to broiler (not too close) for another five minutes or so. Let it rest for several minutes before serving after taking it out of the oven. Serve with mild salsa and/or premade guacamole. My kids love it. Clean up is easy, too -- especially if you use a non-stick skillet.
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