Vegetarian – Page 27 – Fun Foodie Family

Veggie Farro

Side dishes...veggies, potatoes, grains, Vegetarian

I spotted 1/2 of a bag of loan farro in the back of the pantry. It seemed like the perfect time to get it out and add it to a ton of veggies! After a few days of indulging in yummy Thanksgiving food, I have been trying to think of a way to make something to take for lunches beside just salad. This is a perfect light dish that still fills you up! Farro is a delicious grain, kind of like a nuttier thicker brown rice. I love it, and I hope you give this a try!

Veggie Farro

Always use whatever veggies you have in your fridge! I used:

mushrooms, broccoli, peppers (red, yellow, orange), spinach, and 1 shredded shallot. I cooked them in a bit of oil until tender. Salt and pepper to taste. I added a shake of red pepper flakes for a bit of a kick.

I cooked my farro according to the directions to the bag (you can cook them in stock- chicken or veggie, or even white wine- instead of water for more flavor). Then I added them to the veggies. Such a healthy and delicious light meal! Perfect for a day of clean eating!

Cranberry Orange Sauce with White Wine

Dips, Dressings, and Spreads, Side dishes...veggies, potatoes, grains, Vegetarian

I love cranberries! Cranberry juice, cranberry cocktails, cranberry relish, homemade cranberry sauce, and even that canned jelly stuff with the can lines. I am making Thanksgiving dinner for 8; It will be the 5 of us plus my parents and brother. I know everyone likes the canned stuff. I have no problem with the canned stuff. But today when I was finishing up my last minute veggie shopping, I grabbed a bag and an orange. Then this happened today. I already ate at least one serving of it…

Cranberry Orange Sauce Recipe- serves 4- or maybe just one =) I adapted this from Rachel Ray… instead of just water, I added some Riesling

http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/snack-spread-dip-recipes/Cranberry-Orange-
Ingredients
Zest and juice of 1 orange
1/2 cup of water——I added 1/4 cup water and 1/4 cup white wine (Riesling)
1/2 cup sugar, plus more if desired
Pinch salt
1 12 ounce bag fresh cranberries, rinsed

Directions
In a medium saucepan, heat 1/2 cup water (or the water and wine mixture) with the orange zest, orange juice, sugar and salt over medium-high heat, stirring until the sugar dissolves, 2 to 3 minutes. Stir in the cranberries and bring to a boil. Reduce the heat and simmer until the cranberries burst and the sauce has thickened slightly, about 7 minutes. Sweeten with more sugar, if desired. Let the sauce cool to room temperature before serving.

Once cooled, I put mine in a cute medium sized jam jar.

Girls’ Night! Pizza!!!!!

Eating Out, Girls' Night Out/In, Pizzas, Flatbreads, Toasts, Vegetarian

Tonight was a girls’ night with my little ladies. What do you want for dinner? No one could answer me. E asked me what I wanted. Pizza was my answer. Everyone was on board, so this happened…

Cheesy Bread

1/2 veggie with feta (for me) 1/2 plain cheese (for the girls)

Cacio e Pepe- Cheese and Pepper Pasta

Pasta, Vegetarian

Tonight was girls night. My little ladies wanted corn dogs and Mac and Cheese. I made that happen for them, but I was not about to eat that. Don’t get me wrong; I like a good corn dog as much as the next person, but not tonight. I needed to cook something. I needed to cook something for ME! I found this recipe in Bon Appetit magazine.

Ingredients-
6oz pasta- I used fettuccine
3 tablespoon unsalted butter
1 tablespoon cracked pepper
3/4 finely grated Parmesan
1/3 finely grated Pecorino

Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 3/4 cup pasta cooking water.
Meanwhile, melt 2 Tbsp. butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add Parmesan, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.

Vegetarian Vegetable Soup

One pot meal, Soups, Vegetarian

Hey guys! These last few weeks have been kinda slow on the blog. We have had the stomach bug floating around and lots of late nights. Hopefully, I will be cooking more starting this weekend!!! This is a recipe I just created tonight. I really wanted soup and went through my fridge, freezer, and cabinets to come up with this recipe. I just feel like this should be considered a classic vegetable soup recipe. This is not only vegetarian, but vegan as well. No butter or meat at all. PROMISE!!!!!! I could eat this all winter. I hope you make this and add it to your soup recipes.

So when you think of vegetable soup, you think of vegetables, right? Me, too. Well, most “vegetable” soups out there actually are made with beef or chicken stock and even, GASP, ground beef!!!! Well, I have a little bit more respect for vegetable soup. The integrity of the vegetable soup remains intact with this recipe. If you love your veggies, this soup is for you!

Vegetarian Vegetable Soup

Take the following and cook down for 10 minutes or longer in 3 tablespoons of olive oil
Garlic- 3 cloves thinly chopped or grated
1 med. onion cut in thin slices
4-6 carrots sliced
4-6 celery stalks sliced
2 potatoes peeled and cut in to chunks
Salt and pepper to taste

Add
3 tablespoons of tomato paste
1 can of green chilies
1 can white beans- drained and rinsed
1 can tomato sauce plus 1 can of water
Add at least 2 cups of red wine =) No stock in this at all. You could add veggie stock, but I would rather add more wine and water.
Cook for another 10 minutes

Add some frozen veggies right at the end…I think corn, peas, and green beans are classic. Cook until frozen veggies are done, about 15 minutes or so.