Vegetarian

Broccoli with Red Pepper Flakes and Toasted Garlic

I’m a picky vegetable eater but broccoli is one veggie that I truly love and eat often.  Therefore, it’s important for me to find different ways of eating it so it doesn’t get boring.  Broccoli with Red Pepper Flakes and Toasted Garlic is a tasty, delicious way to wake up tired broccoli.  And it can’t be easier.  Fresh broccoli is sauteed with sliced garlic and a tiny bit of red pepper flake, throw in a little water and cover until bright green.  Within minutes you’ll have a tasty side dish to  any meat, rice or pasta.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light Magazine

Curried Vegetable Samosas

I never thought that I liked curry because the smell always overwhelmed me a bit.  But after making a recipe last year that called for curry, I’m no longer afraid of cooking with it.  These Curried Vegetable Samosas have a touch of curry and cumin and make for a tasty appetizer or snack.  Cooking the lentils and potatoes first and assembling each samosa does make this recipe slightly time consuming.  The original recipe calls for a cilantro-mint chutney but I didn’t go into all of that.  Adding a simple side of plain Greek yogurt or a store-bought mango chutney will work as a nice complement instead.  These were a perfect way for me to use up the leftover eggroll wrappers from my Buffalo Chicken Eggrolls last week.

 

 

 

Additions:  None

Omissions:  None

Substitutions:

  • Parsley for mint

Overall Rating:  Like It

Source:  Cooking Light Magazine

 

Cherry Tomato Bites

If you are a fan of anything caprese like me, you’ll probably enjoy these Cherry Tomato Bites.  You can’t get much simpler or tastier than juicy cherry tomatoes, fresh mozzarella cheese, vibrant basil leaves and a touch of olive oil.  To hollow out the tomatoes, I used a paring knife to cut around the top of each one, then used a 1/4 teaspoon to scoop out the insides (this size worked perfectly).  I cut mozzarella balls in half instead of cubing them and wrapped each cheese in a basil leaf before stuffing it into the tomato to capture more of that herby flavor in each bite.   For a little extra flavor, top each tomato with a drizzle of balsamic vinegar.  Consider this appetizer for an unofficial end-of-summer party over Labor Day weekend.  They are like a goodbye kiss to summer.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Apartment Therapy’s  The Kitchn

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