Posts Tagged ‘vegetarian’


September 20, 2011

Quinoa Taco Salad
Posted by Chammer

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Betsy actually had this on her Meal Plans document, which I look at from time to time for ideas, under the stuff to try section.  I made it a month ago or so and it was delish!  I’m putting it on here, in hopes that you will all make it.  Caution:  it makes quite a large amount!  You could almost halve the quinoa and do 1 bell pepper and a whole can of beans (can’t really halve a can of beans!), and halve everything else.  I like making ours with lots of chili powder and cayenne, because we like it with some kick!  Also, I cook the pepper for longer than she says to, but still leave them with some crunch.


This is a vegetarian meal, but apparently quinoa is one of the “grains” (actually, it’s a seed…) out there.  It’s full of complete protein, meaning it has all nine amino acids.  So what if Will and I get nerded up about these things? Anyway, you don’t miss the meat on this one at all!


  • 1 cup quinoa
  • 1 red onion, chopped
  • 3 cloves garlic, minced
  • half a red bell pepper, chopped
  • half a green bell pepper, chopped
  • half a yellow bell pepper, chopped
  • 1 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1-2 teaspoons chili powder, depending heat preferences
  • dash cayenne pepper
  • 1 -15 ounce can black beans, drained
  • 3/4 cup diced tomatoes (fresh or canned)
  • 2 limes
  • salt and pepper, to taste
  • 6-8 ounces baby spinach
  • 1 bunch cilantro
  • 1/3 cup cheddar or feta cheese
  • 1 avocado, diced

Cook the quinoa according to package instructions.

Meanwhile, swirl a bit of olive oil in a saute pan. Heat oil over medium high heat. Add onion and saute for 3-5 minutes, until translucent and tender. Add garlic, cumin, oregano, chili powder, cayenne and peppers and saute an additional 2 minutes.

Remove from heat. Stir in the black beans, tomatoes, and the juice of 1 lime. Stir in quinoa. Season to taste with salt and pepper. Chill.

Roughly cut baby spinach into strips like you would shred iceberg lettuce for tacos. Remove about 1 cup of cilantro leaves from the bunch, rinse and pat dry, and toss with the spinach. Divide spinach and cilantro mixture evenly among 4 salad plates. Top each plate with a scoop of the quinoa salad. Top each salad with your choice of cheese and diced avocado. Cut the remaining lime into slices to garnish the plates.

Main Dishes,Vegetarian

December 6, 2010

Gnocchi with Arrabiata Sauce and Spinach
Posted by Chammer

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I found this recipe on Eating Well’s website, but couldn’t find Watercress and wanted to adapt the recipe a bit.  Here it is!


  • 2 pounds Russet potatoes
  • 1 1/2 cups flour
  • 1 teaspoon salt
  • 1 large egg, lightly beaten
  • 2 ounces pancetta, chopped
  • 3 cloves garlic, minced
  • 2-3 large tomatoes, chopped
  • 1/2 teaspoon sugar
  • 1/4 teaspoon crushed red pepper
  • 2 teaspoons red-wine vinegar
  • 1/4 teaspoon salt
  • 1 bunch of spinach (4-5 cups), cleaned and stems removed
  • 1/4 cup freshly grated Parmesan cheese


Preheat oven to 400 degrees.

For the Gnocchi:  Prick potatoes all over with a fork.  Bake the potatoes in the oven for 45 minutes to 1 hour until they are fork tender.  Remove from oven and cool slightly.  Alternatively, cook potatoes in microwave until fork tender. Peel the potatoes. Grate potatoes on a box grater or push through a food mill.  DO NOT MASH (it breaks down the structure and releases the water from the potatoes, so the gnocchi do not turn out right).

Gently combine the potatoes with the lightly beaten egg and salt.  Gradually begin to add the flour, a quarter cup at a time, until the dough is not sticky.  Avoid over-mixing, again this will ruin the consistency of the gnocchi and they could come out chewy.  Put dough on lightly floured surface and need 3 to 4 times.  Divide dough into six parts, rolling each part into a rope.  Cut rope into desired gnocchi size (usually about 1/2-3/4 inch thickness).  Set aside.  You can add ridges to the gnocchi if you want, but I never do.

For the sauce:  Bring a large pot of water to boil.  Add salt to the boiling water.  Cook pancetta in a large nonstick skillet over medium heat, stirring occasionally, until it begins to brown, 4 to 5 minutes. Add garlic and cook until golden brown. Add tomatoes, sugar and crushed red pepper and cook, stirring, until the tomatoes are almost completely broken down, about 5 minutes. Stir in vinegar and salt. Remove from the heat.

Cook gnocchi in the boiling water until they float, 3 to 5 minutes. Place spinach in a colander and drain the gnocchi over the spinach.  This will wilt the spinach just enough for the pasta. Add the gnocchi and spinach to the sauce in the pan; toss to combine. Top with Parmesan.

Main Dishes,Vegetarian

Moroccan Stew
Posted by Chammer

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Here’s a good vegetarian meal that I recently made.  If I did it again, I would make half the recipe (it makes a lot).  We really enjoyed it!  Thank you, Tyler Florence!


  • 2 tablespoons olive oil, divided
  • 2 acorn squash, halved and roasted
  • 2 teaspoons cinnamon
  • 1 cup lentils, rinsed and cleaned
  • 1 cup brown rice
  • 1 tablespoon coriander
  • 1 bay leaf
  • 2 tablespoons curry powder
  • Salt and pepper, to taste
  • 3 1/2 cups vegetable stock, divided
  • 1 onion, chopped
  • 1/2 cup dried apricots, chopped
  • Fresh flat-leaf parsley and mint, for garnish


Halve the squash and remove the seeds and fibers. Brush the flesh with 1 tablespoon of olive oil and sprinkle with cinnamon, salt and pepper. Roast on a cookie sheet in a 350 degree F oven for about 25 minutes, until fork tender. Cool and set aside.

Combine lentils and rice in a medium saucepan; add coriander, bay leaf, curry powder, salt and pepper. Pour in 3 1/4 cups of broth to cover by at least 2 inches. Turn the heat to medium and cook 30 to 45 minutes, stirring frequently. If you need to add more liquid to keep the mixture wet do so, a little at a time.

Meanwhile, place 1 tablespoon of olive oil in a small saucepan over medium heat. Add onions and cook, stirring until softened, about 5 minutes. Rehydrate the apricots with remaining 1/4 cup vegetable stock. Stir in the lentils and rice. Cook until heated through, about 5 minutes. Bring the components together by spooning the mixture into the roasted acorn squash. Season with salt and pepper. Garnish with parsley and mint.