I don't know about you guys but trying to figure out what to make for dinner after a long day of work can be overwhelming sometimes! With winter approaching and the day light getting shorter, I feel more pressure to have dinner around 7:00 instead of later! Since there are days that I get out of work closer to six, as I am sure we all have these days, I need dinner to have a fast prep and cook time. As much as I love cooking, when I see a recipe with 35 ingredients I have to click to a new page. I don't have time to spend making sure I have all 35 spices and sauces in my house! I am a busy lady after all! The joy I feel when I find a recipe that is simple is indescribable!
Since many of you are probably on the same page with work or other responsibilities as I, I want to present a few tasty, veggie filled, simple dinner ideas! My overall focus is to keep things simple but spread the word of how important home cooked meals with plenty of vegetables is for us! It's easy to get busy and find no time to cook or prepare lunch and dinner for ourselves. The great thing about making a big veggie dinner the night before is it heats up great for lunch or dinner the following day! Talk about meal planning without even knowing it!!
“Eat your fruits and vegetables” is one of the tried and true recommendations for a healthy diet. And for good reason. Eating plenty of vegetables and fruits can help you ward off heart disease and stroke, control blood pressure, prevent some types of cancer, avoid a painful intestinal ailment called diverticulitis and much more! When we feed our body properly it responds properly to us, in-tune we feel our very best. The more food we can consume that is fresh, grown from the earth, and doesn't have nutrition labels the better off our health will be!
Easy Veggie Pasta
This pasta sauce has such a great flavor and is loaded with hearty vegetables hidden in it! The recipe from the lovely www.mountainmommacooks.
2 stalks celery, chopped into thirds
2 small carrots, chopped into thirds
1 small onion, quartered
3 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon salt
2 28 oz cans crushed tomatoes
salt to taste
Pasta of choice
Place carrots, celery and onion in the base of the food processor or blender and pulse a few times until vegetables are coarsely chopped.
Heat the olive oil in a heavy-bottomed sauce pot or Dutch oven over medium heat. Add celery-carrot-onion mixture and stir to coat with the olive oil. Turn heat down to medium-low and saute the vegetables about 10 minutes. Add the garlic and cook 1 minute more. Bring to a simmer and reduce for 5 minutes.
Pour in the tomatoes and stir to incorporate the vegetables. Fill one of the cans with about 1/2 cup of water and pour it back and forth from one empty can to the other to loosen any tomato still clinging to the inside of each can. Pour the water and tomato mixture into the sauce pot. Bring sauce to a simmer and reduce the heat to low and cover the pot partially with the lid. Simmer the sauce for 45 minutes, stirring periodically, until it has reduced slightly and thickened in consistency. Season with salt to taste and pour over GF pasta!
Cauliflower Garbanzo Curry
1 can Garbanzo beans
1 Cauliflower bunch chopped
1 zucchini sliced and chopped
1 yellow onion
2 tbsp coconut oil
2 gloves garlic minced
1 can coconut milk
4 teaspoons curry powder
Make as much rice as desired
1. Heat oil in large skillet over high heat. Add onions and sauté until golden brown, about 8 minutes.
2. Add curry powder and stir 20 seconds. Add cauliflower, zucchini, garlic, ginger and garbanzo beans; stir 1 minute. Add coconut milk; bring to boil.
3. Reduce heat to medium-low, cover, and boil gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, about 15 minutes. Season to taste with salt and pepper. Serve over rice.
Vegetarian Stir Fry
3/4 cup soy sauce
1/2 cup lemon juice
1 tbsp fresh ginger, grated or minced
1 block firm or extra-firm tofu, cut into 1 inch cubes
2 tbsp coconut or olive oil
1 bunch broccoli, chopped
1 onion, chopped
1 bell pepper, any color, sliced
1 cup snow peas
1 cup mushrooms, sliced (any kind)
rice, pre-cooked and follow rice instructions
1. In a large shallow bowl, whisk together the soy sauce, lemon juice and ginger. Marinade the tofu in this sauce for about 30 minutes.
2. In a wok or a large skillet, cook the cauliflower, onion, bell pepper and tofu over high heat, stirring frequently.
3. Add the snow peas, mushrooms, and marinade from the tofu. Allow to cook for just a few more minutes. Vegetables should be tender but not soft. Serve over rice and enjoy!
I hope these fun, easy, and scrumptious recipes find your dinner table! Enjoy lovelies!!