dinner set packing
image
Cornelia B
My BFF and I are getting together to cook a vegan supper tomorrow night. I've figured out a dessert we can make, but no ideas for a yummy dinner. I want something that will show her how awesome vegan cooking can be, and that it's not always salads.
Answer
This is a really delicious Butternut Squash Apple Soup. I use vegetable broth and also add a tablespoon of freshly minced ginger. Don't worry about leftovers, you can always have it for lunch later in the week or freeze it.
Butternut Squash Apple Soup Recipe
Prep time: 10 minutes
Cook time: 35 minutes
Note that the smaller you chop your vegetables, the faster they will cook. We like to finely dice the onion. celery and carrot, and cut the squash and apple into 1/2-inch chunks. For a variation add a couple dashes of smoked paprika and/or swirl in a little sour cream at the end (off the heat).
Ingredients
1 medium yellow onion, chopped
1 rib of celery, chopped
1 carrot, chopped
2 Tbsp butter
1 butternut squash, peeled, seeds removed, chopped
1 tart green apple, peeled, cored, chopped (squash and apple should be at a 3 to 1 ratio)
3 cups chicken broth (or vegetable broth if vegetarian)*
1 cup water
Pinches of nutmeg, cinnamon, cayenne, salt and pepper
*If cooking gluten-free, use gluten-free broth.
Method
1 Set a large saucepan over medium-high heat and heat the butter for 1-2 minutes. Do not let it turn brown. Add the onion, celery and carrot and saute for 5 minutes, taking care to turn the heat down if the vegetables begin to brown.
2 Add squash, apple, broth and water. Bring to boil. Cover, turn the heat down to a simmer and cook for 30 minutes or until squash and carrots soften. Puree, and return to a clean pot.
3 Add salt and spices to taste, and garnish with chives or parsley.
Yield: Serves 4-6.
EDIT: This Pesto recipe is from Whole Foods. Serve it tossed with pasta. You can mix some chopped tomatoes (drained canned tomatoes are fine). and some blanched cut up asparagus or broccoli florettes or baby peas into the pasta for a more festive look.
NOTE: You can also use a combination of Basil and Baby spinach for the Pesto.
The nutritional yeast in this rich, vibrant green pesto lends a flavor similar to that of parmesan cheese in traditional pesto. Serve over pasta, whole grains, or steamed or grilled veggies.
VEGAN PESTO SAUCE
Makes about 2 cups
Ingredients
1/2 cup pine nuts
1/2 cup walnuts
2 to 4 cloves garlic, roughly chopped
4 packed cups basil leaves
5 teaspoons mellow white miso
3/4 cup silken tofu
2 tablespoons nutritional yeast
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
Method
Pulse pine nuts and walnuts in a food processor until finely chopped. Add garlic and pulse a few more times to blend. Add basil in batches, pulsing after each addition. Add miso, tofu, yeast, salt and pepper and pulse again until creamy and well combined. Chill until ready to use.
Janet4784 wrote:
Blanching the basil bunch (dip in boiling water for 10 seconds, then into ice water) will keep the bright green color. I throw it all in to the mix, stems too. You can also freeze the pesto in ice cube trays for adding to soups, saucers, etc.
Can anyone sugguest a quick recipe I could possibly make for dinner one night?
ILOVESCIEN
I sometimes cook in my kitchen and make a small amount of food, just enough for my parents, and if they like it sometimes I get to make it for dinner. Can anyone give me a simple recipe, it would be greatly appreciated! Thanks!
Thanks, but I don't want something simple like "mac and cheese" or "ramen noodles" I love to cook. I love to actually cook food, not just throw in some water, contents of the package, and microwave for 30 seconds. I aspire to someday become one a great chef, and own one of the most celebrated restaurants. Thank you for your answers, but I would like some real recipes, not just "Mac and cheese" sorry.
Answer
Shrimp Florentine Stir-Fry
Serves 4
This quick and easy recipe should be ready for the table in about 10 minutes. Be sure to use the packaged triple-washed spinach. It's quick, tasty and if you want sand in your food go to the beach.
1 Tbsp. olive oil
1 lb. uncooked peeied medium shrimp
4 Cups lightly packed spinach leaves
1 14 oz. can baby corn nuggets, drained
1 & 1/4 Cup coarsely chopped drained roasted red bell peppers
1 & 1/2 tsps. chopped fresh tarragon leaves (or 1/2 tsp. dried)
1/2 tsp. granulated garlic
Lemon wedges
Heat wok or 12-inch nonstick skillet over medium-high heat. Add oil and rotate to coat side.
Add shrimp and stir-fry 2 to 3 minutes or until shrimp are pink and firm. Add spinach, corn, bell peppers, tarragon and garlic salt; stir-fry 2 to 4 minutes until spinach is wilted.
Serve with lemon wedges.
Chicken Cordon Bleu with Balsamic Sauce
Serves 4
1 Tbsp butter
4 small skinless, boneless chicken breast halves (1 lb)
1/2 cup chicken broth
2 Tbsp balsamic vinegar
1/8 tsp coarsely ground black pepper
4 thin slices cooked ham (2 oz)
4 thin slices part-skim mozzarella cheese (2 oz)
1 bag (5 to 6 oz) prewashed baby spinach
In nonstick 12-inch skillet, melt butter over medium-high heat. Add chicken and cook until golden, about 6 minutes. Flip the chicken and cut the heat to medium; cover and cook until chicken loses its pink color throughout, about 6 minutes longer.
Raise heat to medium-high and stir in broth, vinegar, and pepper; cook, uncovered for a minute. Remove skillet from heat; top each breast half with ham slice, then cheese slice. Cover skillet until cheese melts, about 3 minutes.
Place spinach on plates & top with chicken. Now the very special part - drizzle with the warm balsamic sauce.
Steak & Spinach Roll-Up Roast
Serves 4
Serve a salad with this delicious meat & veggie combo and you've got one of the easiest meals ever.
8 slices bacon
1 to 1 1/2-pound beef flank steak
3/4 tsp lemon-pepper seasoning
1/4 tsp salt
1 10-oz package frozen chopped spinach, thawed and well drained
2 Tbsp fine dry bread crumbs
1/2 tsp dried thyme, crushed
Dash salt
Pre-heat oven to 375F.
ln a large skillet cook bacon over medium heat for a few minutes just until brown but not crisp. Remove from skillet; drain on paper towels. Set aside.
Score both sides of steak by making shallow diagonal cuts at 1-inch intervals in a diamond pattern. Place steak between two pieces of plastic wrap or waxed paper. With a meat mallet pound steak into a roughly 12x8-inch rectangle. Remove plastic wrap (duuh) and sprinkle with 1/2 tsp of the lemon-pepper seasoning and the 1/4 tsp salt. Arrange bacon lengthwise on steak.
For the stuffing combine spinach, bread crumbs, thyme, the remaining l/4 tsp lemon-pepper seasoning, and the dash salt. Spread over bacon.
Starting from a short side, roll up the steak and secure with cooking twine. Roast for about 12 minutes for medium doneness, more or less to taste.
Speedy Salmon with Mustard-Dill Sauce
Serves 4
How about 15 minutes to a gourmet-quality seafood dish? Everyone will love this even if it is healthful.
1 & 1/2 lbs salmon filet cut into 4 pieces
2 medium garlic cloves, pressed
1 Tbsp Dijon mustard
3 Tbsp fresh lemon juice
1/4 cup chicken broth
1 tsp honey
1 tsp chopped fresh dill
salt and white pepper to taste
Preheat a 12-inch stainless steel skillet on medium high heat for about 2 minutes. Meanwhile rub salmon with 1 Tbsp of lemon juice and season with a little salt and white pepper.
When the pan is hot place salmon skinned side up in the hot pan, and cook for about 2-3 minutes. Turn, remove the skin and cook for another 2-3 minutes on that side. This stovetop searing method requires no liquid in the pan.
Plate the salmon.
Quickly - and carefully - wipe the hot pan with a paper towel and return to the burner. This removes excess oil and crispies from the pan but it retains the flavor to enhance your sauce.
Add garlic and stir for 30 seconds. Add mustard, and whisk in 2 Tbsp lemon juice, broth, honey, salt and pepper.
Cook on high heat for 1 minute to reduce slightly and add dill. Pour over the salmon and serve.
Yeah, you have to keep moving but 15 minutes, start to finish, is definitely do-able.
Penne Pasta with Lemon & Sun-Dried Tomatoes
Serves 4
9 oz. penne
3 Tbsp. olive oil
3 strips chopped bacon, chopped
1 onion, chopped
1/3 Cup lemon juice
1 Tbsp. thyme leaves
I Cup chopped sundried tomatoes
1/2 Cup pine nuts, toasted
Add pasta to a large pan of rapidly boiling water and cook until just tender (but not soggy); drain.
Heat oil in a saute(frying) pan. Add bacon and onion; stir over medium heat until bacon is brown and onion has softened (about 4 minutes).
Add pasta to pan with lemon juice, thyme, tomato and pine nuts. Stir over low heat for 2 minutes or until heated through.
Pounded Chili Chops
Serves 4
Here's a great one for the grill-guy or gal.
And we really do mean pound the chops with the mixture already in place; it infuses the meat with more of the delicious flavor.
1 Tbsp. chili powder
1/2 tsp. ground cumin
2 cloves garlic, pressed or minced
1/2 cup minced onion
2 Tbsps. vegetable oil
4 boneless center-cut pork loin chops (about 11/4 lbs. total)
2 medium-size ripe avocados pitted, peeled, and sliced
Cilantro sprigs
Orange wedges
Mix chili powder, cumin, garlic, onion, and oil. Spread about 1 Tbsp. of this chili mixture on each side of each chop. Place each chop between 2 sheets of plastic wrap. With a kitchen mallet pound firmly but gently all over to a thickness of about 1/4 inch.
Place pork on a lightly oiled grill 4 to 6 inches above a solid bed of hot coals or over high heat on a gas grill. Close lid on gas grill. Cook, turning once, until pork is well browned on both sides and no longer pink in center; cut to test (5 to 6 minutes).
Serve pork with avocados; garnish with cilantro sprigs and orange wedges. Squeeze orange juice over meat and avocado to taste.
Powered by Yahoo! Answers
