VEGETABLES AND PASTA

Sometimes you need to do some freelancing when creating a meal for supper.  The ingredients may be determined by what you have and don't have in your cupboard and fridge.  One night I decided to cook some pasta and sauteed vegetables to create a meal for supper.

I have found a brand of pasta at Winner's that I quite like. It is not high in fibre but is colourful, made in Italy and has texture to it.

I cooked enough pasta to make at least three servings.  I only needed two servings for supper but I wanted to have some leftovers.  While the pasta was cooking, I sauteed the following vegetables in a little bit of olive oil in a frying pan:

1/2 large zucchini, chopped
large handful of mushrooms, chopped
8 asparagus spears, chopped
1/2 coloured pepper, chopped

After cooking the vegetables on medium heat until they were soft, I added about 1/3 cup of sun dried tomatoes, a tablespoon of basil pesto sauce and two tablespoons of Greek style sour cream.   I combined this with the sauteed vegetables in the pan and let it cook for another two minutes.

I drained the cooked pasta and placed it in a large bowl.  The sauteed vegetables were added and combined with the pasta.  It was now ready to be served.

Two new products that I have been using are in this photo.  These sun dried tomatoes that are a julienne cut is a wonderful product.  You can eat them out of the bag or add them to numerous recipes.  I also like the Greek sour cream.  It is not high in fat and it is so thick that you want to add it to a lot of different dishes.

Three staples from the fridge.

Vegetables with pasta.

BUTTERNUT SQUASH SOUP

I sometimes buy a three pound tub of cubed butternut squash from Costco.  Because the squash is already peeled, seeded and cubed, it doesn't take much effort to use in a variety of ways.  I like to bake the cubes on a cookie sheet in the oven as one of my vegetables for supper.  I sometimes add a little bit of oil or maple syrup to the cubes before baking.  I have posted several recipes in the past using squash.  One recent Saturday I made soup using the cubed squash and it was very good.  I did like adding apple to it as one of the ingredients for the soup.

Butternut Squash Soup

INGREDIENTS:

1 - 2 tbsp butter

1 clove garlic, minced

1 medium onion, chopped

1 tbsp ginger root, minced

1 - 2 pounds butternut squash, peeled, seeded and cut into chunks

1 apple, cored and cut into chunks

1 carrot, thinly sliced

4 cups chicken broth (or vegetable broth)

1/2 tsp salt

1/4 teaspoon pepper

dash of nutmeg

1/4 cup milk or cream or non-dairy milk

DIRECTIONS:

Melt butter in large pot, over medium heat.  Add garlic, onion and ginger root.  Cook and stir for about 10 minutes, or until soft.  

Add broth, squash, apples and carrot. Cover and simmer for about 30 minutes, or until very tender. 

Purée soup using a handheld immersion blender.  Or use a regular blender and do it in small batches.  Return pot to stove and re-heat on medium-low heat.   Add seasonings and milk/cream and heat until steaming, stirring as necessary.

Modified from www.mennonitegirlscancook.ca

CARROT AND SWEET POTATO TSIMMIS

Tsimmis has nostalgia for some people and is a comfort food.  Tsimmis can be a combination of meat, vegetables and fruit, is usually sweet and can be eaten as a side dish or even as a dessert.  This tsimmis includes carrots, sweet potatoes, prunes, apricots and pineapple.  It has lots of fibre and tastes terrific.  I didn't add raisins this time and its absence was not noticed.  You can freeze portions after it is baked for future meals.

Ready to go into the oven for baking.

INGREDIENTS:

1 cup pitted prunes
1 cup dried apricots
1/3 to 1/2 cup raisins
2 lbs carrots, peeled, and sliced
1 large sweet potato, peeled, and cubed
1/2 cup honey (to taste)
14 oz (398 ml) pineapple chunks, drained, reserve 1/2 cup juice
1/2 cup orange juice
salt and pepper to taste
1 tsp cinnamon

DIRECTIONS:

Boil water in a small pot, turn off the heat and add prunes, apricots and raisins.  Let stand for 30 minutes.  Drain well.  Meanwhile cook the carrots and sweet potato in a large pot until tender but still firm (about 15 minutes).  Drain well.  Using a large mixing bowl or the large pot used to cook the carrots and potatoes, gently combine all of the ingredients except the pineapple chunks.  Place the mixture in a 3 quart casserole dish and bake covered at 350 degrees F for 30 to 35 minutes.  Stir in the pineapple chinks and bake uncovered for 15 more minutes, basting once or twice.  Serves 10.  This dish freezes and reheats well.

Modified from MealLeaniYumm by Norene Gilletz

BAKED HALIBUT

Some people might say you don't need to dress up a piece of halibut and it doesn't require much in the way of preparation and cooking.  I agree but I also like to have some variety and this recipe provides another way to cook halibut.  You could use other fish besides halibut.  Other than the halibut, the ingredients are standard staples that many would have in their fridge or cupboards.  Both the DH and I enjoyed this meal.

Fillet on parchment paper.

Topping is applied to the fish.

Just out of the oven and ready to serve.

Baked Halibut              

INGREDIENTS:

1/2 cup shredded Parmesan or Cheddar cheese

1/4 cup mayonnaise

1/4 cup sour cream

1 tbsp all-purpose flour

1 tsp lemon juice

1 tbsp diced onion

dash of ground cayenne pepper

1 pound halibut steaks

DIRECTIONS:

Preheat oven to 425 degrees F. Lightly grease a medium baking dish.

In a bowl, mix the cheese, mayonnaise, sour cream, flour, lemon juice, onion, and cayenne pepper.

Arrange the halibut steaks in the prepared baking dish, and cover with the cheese mixture.

Bake 10 minutes at 425 and then reduce heat to 350 degrees F (175 degrees C), and continue baking 15 to 20 minutes, or until fish is easily flaked with a fork.

Modified from allrecipes.com

PASTA e FAGIOLI

There are many recipes for pasta e fagioli which is a classic soup of beans, pasta, tomatoes and vegetables. The vegetables in this recipe can be interchanged with others depending on your preference.  For example you can add carrots and or fresh green beans.  I used frozen grape tomatoes instead of fresh or canned tomatoes.  The traditional pasta that is used in this recipe is ditalini but I used another dried short pasta.  I cooked the pasta separately from the soup as I didn't want to overcook the pasta.  Cooking them separately worked well.  With a slice of fresh bread this was supper for me.  I also sprinkled Parmesan cheese on the soup after it was ladled into a bowl.  Both the DH and I enjoyed this bowl of soup.

INGREDIENTS:

2 tbsp oil
1 medium onion, chopped
1 garlic clove, minced
2 small zucchinis, chopped
1 celery stalk, chopped
6 to 7 cups chicken or vegetable stock
1 to 1 1/2 cups of chopped tomatoes
2 tbsp spaghetti sauce
1 tsp dried Italian seasoning
6 oz uncooked short pasta
3 cups of cooked beans - cannellini, kidney, or other beans
2 handfuls of fresh spinach, chopped
1/4 cup fresh parsley chopped
salt and pepper to taste

DIRECTIONS:

Heat the oil in a large soup pot to medium high heat.  Saute the onion, garlic, celery and zucchini for 3 to 4 minutes.  If the vegetables are sticking to the pot, add a little bit of water.  Add the chicken stock and tomatoes.  Bring to a boil.  Reduce to a simmer and let cook for 20 minutes.

While the soup is on simmer, the pasta can be cooked.  In a separate pot, heat water for pasta to a boil.  Once the water boils, add the pasta.   Cook pasta to al dente.  Drain in a colander.

Add the beans, chopped spinach and Italian seasoning to the soup.  Turn the heat up to medium high.  Cook for 3 to 4 minutes.  Add the pasta and chopped parsley to the soup.    Cook for 2 more minutes.  Add salt and pepper to taste.  Serves 8.

LIMA BEAN, GREEN BEAN AND ZUCCHINI SALAD

Using my electric pressure cooker, I cooked up a batch of baby lima beans.  I did presoak them for about four hours before cooking them.  I made about four cups of cooked beans and decided to use some of them to make a bean vegetable salad.  You could include or substitute other vegetables than the ones I used.  Friends and the DH enjoyed this salad as did I.

INGREDIENTS:

1 1/2 cups cooked baby lima beans
2 cups cooked green beans, chopped
1 fresh zucchini, chopped
1 green onion, chopped
1 tbsp basil pesto
1 tbsp olive oil
1 tbsp lemon juice

DIRECTIONS:

In a medium size bowl mix all of the ingredients.  Serves 4.

FISH, BABY POTATOES AND ONIONS

I like to make one pan or one pot meals for supper sometimes.  It provides variety and can be less complicated.  You can make this meal in 30 minutes and you don't have to clean many pots, mixing bowls or utensils.  I used tilapia fish in this recipe but salmon, halibut or cod would also be a good choice.  The photo doesn't do the recipe any justice and it does taste good.

INGREDIENTS:

2 tbsp olive oil
1 garlic clove, minced
1 medium onion, thinly sliced
4-5 baby potatoes, thinly sliced
1 coloured pepper, chopped
1 large carrot, thinly sliced
4 small tomatoes
2 filets, tilapia or other fish, cut into small chunks
1/2 tsp dried dill

DIRECTIONS:

Heat a large frying pan with olive oil.  Add the onions, garlic, carrots and potatoes.  Reduce heat to medium.  Cook for 10 minutes and stir a few times.  If the vegetables are sticking to the pan, add a little bit of water.  Add the pepper, tomatoes, fish and dill.  Combine with the other vegetables.  Cook for another 5 to 8 minutes.   Serves 2 to 3.

GLAZED BRUSSEL SROUTS

These hoisin glazed brussel sprouts make a great side dish to any meal.  I made them as a side dish along with other vegetables for a recent supper.  We had several friends over for supper and even though I hadn't made this dish before, looking at the ingredients did not make me question whether this dish would be tasty or a bad experiment being tested on friends.  Everyone enjoyed the brussel sprouts and the sauce mixture with the onions, garlic and ginger was a great combination.   This recipe is a keeper.

Brussel sprouts cooking in the fry pan.

All of the sauce has been added and just about ready to serve.

Finished product.

INGREDIENTS:

1 pound brussel sprouts, rinsed, ends trimmed and sliced in half length wise
1 tbsp olive oil
1 medium onion, thinly sliced
2 tsp fresh ginger, minced
1 garlic clove, minced
1 tbsp rice vinegar, seasoned or regular
2 tsp soy sauce
3 tbsp hoisin sauce
1 tsp sesame oil

DIRECTIONS:

Using a steam rack in a pot or other kitchen appliances you may have to steam vegetables, steam the brussel sprouts for five minutes on medium heat.  Remove and let cool while you start the next steps.

Whisk the rice vinegar, soy sauce and hoisin sauce in a small bowl, set aside.  Heat the oil in a wok or large frying pan.  Add the onions and saute for 4 to 5 minutes on medium high heat to brown them.  Reduce the heat to medium and add the ginger, garlic and brussel sprouts to the pan.  Toss the ingredients to combine them and cook for 2 to 3 minutes.  The brussel sprouts should start to brown.

Add the rice vinegar, soy sauce and hoisin sauce mixture to the brussel sprouts and combine.  Cook for 1 to 2 minutes and watch that the sauce doesn't start to stick to the pan.  Drizzle with the sesame oil, turn off the heat and serve.  Serves 4.

Modified from simplyrecipes.com

KASHA SALAD

I hadn't cooked kasha in a long time and decided to make it as a way to expand my repertoire of grains.  I grew up eating kasha and bowtie noodles so I have fond memories of kasha.   This salad reminds me of a tabbouleh salad.  You can make a number of variations with it including adding chickpeas which some tabbouleh salads include.  I didn't have fresh mint so I used cilantro.  I also used zucchini instead of cucumber.

Instead of kasha, you can substitute 1 cup of quinoa, bulgur wheat, or any whole grain and cook it in the amount of water appropriate to the grain.

INGREDIENTS:

1 cup buckwheat kasha, medium coarseness

2 cups vegetable broth


2 medium tomatoes, chopped


2 green onions, thinly sliced


1/2 cup parsley, chopped


1/2 cup fresh mint, chopped


1/2 coloured bell pepper, chopped


1/2 large cucumber peeled, seeded and cubed OR 1 small zucchini, finely chopped

1/4 cup freshly squeezed lemon juice

1 tbsp olive oil

1 tbsp agave nectar

1tbsp sweet chili sauce 

DIRECTIONS:

Heat 2 cups of vegetable broth (or heat water and add vegetable bouillon).  While you're waiting for it to come to a boil, toast the kasha in a large, dry saucepan for about 3 minutes, or until it releases a nutty aroma.  When the broth reaches a boil, add it carefully to the kasha. Cover and turn the heat very low.  Cook until kasha is tender and all liquid is absorbed, 5-10 minutes. Remove from heat, fluff, and allow to cool.  Kasha can be refrigerated and stored overnight, if necessary.



Add all chopped vegetables to the kasha.  Mix the lemon juice and remaining ingredients well and add them to the kasha, stirring so that the dressing is distributed evenly.  Serves 8


Adapted and modified from blog.fatfreevegan.com


SALMON GINGER GARLIC MARINADE

There are many variations of marinades for salmon.  I like this one as it includes fresh garlic and ginger.   You have to be careful to not over marinate fish as the acid or salt in the marinade ingredients will start to cook the fish.  I used over 2 pounds of salmon but I didn't increase the quantity of ingredients other than adding more garlic.

Salmon baked with the marinade.

INGREDIENTS:

4 to 6 salmon fillets or steaks (2 pounds)

1/4 cup olive oil

3 tbsp soy sauce

2 scallions/green onions, chopped

1 garlic clove, finely chopped

2 teaspoons fresh ginger, peeled and finely chopped

DIRECTIONS:

Mix oil, soy sauce, scallions, garlic, and ginger to make a marinade, pour over salmon and marinate for one hour in the refrigerator.  I used a zip lock bag for marinating the salmon.  You can pour the marinade over the salmon and then bake the fish in a baking dish.

Grill, bake or grill salmon for about 15 to 20 minutes or until done.  The time depends on how you are cooking the salmon and the temperature.  I baked the salmon at 375 degrees F for 30 minutes as I put all of the fish into one baking dish and it was densely packed.

Modified from http://www.food.com/