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.
Vegetarian
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…
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…
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. …
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…