Category: Vegetarian
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Lemon and Leek Linguine
This came from the October 2010 issue of Cooking Light magazine. I actually followed their serving suggestion as well and served it with lightly floured and seasoned chicken breasts, pounded thin and then cooked in butter and oil.
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Bread, Pepper and Ricotta Frittata
Frittatas can be made with nearly anything you have around or nearly nothing, as long as you have some eggs and a vegetable of some kind. Last night I saw the idea of adding stale bread to the egg mixture in Lidia’s Italy in America in her recipe for sausage, bread and pepper frittata. She…
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Avocado Tostadas
When avocados are perfect, I like to make vegetarian tostadas with them so we can really enjoy the avocados. If I plan ahead, I like to make refried beans or even just cooked pinto beans. But I almost always have a can of refried beans or black beans in the pantry. I fry up a…
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Black Bean Quesadillas / Fried Tacos
I am enjoying Love Your Leftovers by Nick Evans. I cooked up his Spicy Black Beans yesterday morning and then realized I could try out his self-described cross between tacos and quesadillas. Basically, put a thin coating of oil in a pan, add a corn tortilla, 1/4 cup black beans and a handful of cheese. …
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Pasta with Toasted Breadcrumbs
I think Pasta with Toasted Breadcrumbs is the pasta equivalent of stone soup. You might think you don’t have anything to make a sauce but if you’ve got some oil, stale bread or breadcrumbs (I keep some in the freezer), garlic and oregano, you can make a tasty dish. If you’re got a bit of…