Sunday, July 17, 2011

Roasted Veggie Pesto Pizza

Mom had another recipe for a pizza while we were there. This is the basic recipe from memory:

Roast your veggies with a little olive oil and rosemary. Veggies used were: red pepper, green pepper, red onion, mushrooms. While roasting these, make your pesto sauce of choice.

Spread the pesto sauce on pizza crust of choice, add mozarella if desired, then top with roasted veggies. Yummm!!!!

Wednesday, July 13, 2011

Fast Easy Dinner Ideas

Some times I think I spend way too much time in the kitchen cooking. I discovered this fact, this vacation. I'm writing down some easy meal ideas here so I don't forget what they are. If you have any other ideas, edit the post and add them! I'm trying to reduce the time I do the three C's: cooking, cleaning and chauffering.

From my friend Ginger:
cook some quinoa add the mango salsa from Costco to your liking and serve with sides.
enchiladas with cooked veggies (zucchini, tomatoes, corn) with hummus on the inside and salsa on top

From Lisa:
Ramen noodles and tons of veggies.

From Kissy:
Rice with pico de gallo, corn and bean

From Mom:
Baked potato bar
Chinese Sunday

Any more ideas?

Moroccan Chickpea Stew

Here's another yummy soup Mom made for us. Don't forget the lemon. It's essential!

1 large onion, finely chopped
2 tablespoons olive oil
1 tablespoon butter
2 garlic cloves, minced
2 teaspoons ground cumin
1 cinnamon stick
4 cups vegetable broth
2 cups cubed butternut squash (we used sweet potatoes)
1-15 oz. can garbanzo beans (kidneys were good too)
1 can (14-1/2) diced tomatoes, undrained
1 medium red potato, cut into 1-inch cubes
1 medium sweet potato, peeled and into 1-inch cubes
1 medium lemon, thinly sliced
1/4 teaspoon salt
2 small zucchini, cubed
3 tablespoons minced fresh cilantro

In a Dutch oven, saute onion in oil and butter until tender. Add the garlic, cumin, cinnamon stick and chili powder; saute 2 minutes longer. Stir in the broth, squash, chickpeas, tomatoes, potatoes, lemon and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes and squash are almost tender. Add zucchini; return to a boil. Reduce heat; cover and simmer for 5-8 minutes or until vegetables are tender. Discard cinnamon stick and lemon slices. Stir in cilantro.

Thai Peanut Noodles

Mom made this for my family and it was a hit!!!!!! We think it's from Light and Tasty magazine.

8 oz Udon or linguine noodles
1/2 cup broth
3 tablespoons creamy peanut butter
1-2 teaspoons Sriracha chili sauce (this is really hot, be careful, I wouldn't add for kids at all)
1 1/2 tablespoons honey
3 tablespoons soy sauce
1 1/2 tablespoons fresh minced ginger
2-3 cloves garlic, pressed or minced
chopped green onions
chopped cilantro
chopped peanuts
2 limes, cut into quarters

Cook noodles in salted water according to package instructions.

While noodles cook, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in small sauce-pan over medium heat. Whisk until smooth and remove from heat.

Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.