I made this simple soup last night and it was heavenly. Here’s what I did: I didn’t have leeks, so I substituted 2 chopped onions. I made up a mixture of Herbes de Provence following the recipe at the end, and at the very end, I pureed part of the soup using a hand-blender, trying to keep most of the carrot pieces intact. Also, I followed the regular directions, not the pressure cooker ones, because it was such a quick-cooking dish. Definitely a keeper.
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Posts Tagged ‘Quick & Easy’
An easy, healthy risotto made with cooked brown rice and cruciferous vegetables.
A quick and easy soup made from can pumpkin and tomatoes.
The Center for Science in the Public Interest calls home-made spaghetti sauce “better than bottled.” I call it “easier than you think.” Contrary to what I’ve found in a lot of overpriced cookbooks, pasta sauce works just fine if you let it cook for just as long as it takes your pasta to boil.
1 can of tomatoes
2 handful of frozen green peas…
3 cups leftover cooked rice
1 1-lb package frozen spinach…
I got this somewhere on the net and made it for the first time last week. Very easy. Next time I think I’ll use chili powder or cumin instead of the basil and thyme; the spices didn’t seem right to me, though my husband loved it.
This recipe is from cooking light, and I think it would be pretty “family friendly.” You could maybe sub. normal button mushrooms to make it more “kid friendly.” It is very quick and easy, which is great for families! I just eliminated the oil and sautéd the veggies in water, which works great.
Here’s another quick recipe my family adores that can be made quickly and served in those acorn squash boats or alone.
Very fast and easy to make.
3/4 cup of quinoa
1 1/2 cups of water…
This recipe relies on chipotle chiles. These are dried, medium spiced chiles that have been smoked to create a unique flavor to any dish. If you cannot find dried chipotle chiles, use a fresh, diced jalapeno and add 1/4 teaspoon of liquid smoke.
1 C chopped onion
1 tsp minced garlic…
1 onion, chopped
1 green pepper, diced…
A very hearty stew that, because of the portabella mushrooms, tastes downright meaty.
- Cranberry-Carrot Cake from Vegan Holiday KitchenSix years ago, I was honored to work with Nava Atlas, taking the photos for her book Vegan Holiday Kitchen. It was a gorgeous hard-backed book, and I’m happy to announce it’s just come out in an equally beautiful paperback version, with full-color photographs on heavy, high-quality paper. To celebrate, I asked Nava if I... […]
- Finding HeartMore often than not, I am hard pressed to have my own imagination beat what happens in real life. This particular morning was an overcast drizzly one. The dogs and I hoofed it up a big hill and over to the community garden to dump kitchen compost and collect little leaves of kale and chard, […]