Category Archives: Vegetarian

Garlicky Angel Hair Pasta and Grape Tomatoes

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garlicky

Yield: 4 servings

Garlicky Angel Hair Pasta and Grape Tomatoes

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 pt. grape tomatoes (about 20 oz.)
  • 1 tsp. plus 3 Tbs. extra-virgin olive oil; more for the baking sheet
  • Kosher salt
  • 4 large or 5 small cloves garlic
  • Large pinch crushed red pepper flakes
  • 12 large fresh basil leaves
  • 5 oz. dried angel hair pasta
  • Freshly ground black pepper
  • 1/3 cup freshly grated Parmigiano-Reggiano

Instructions

  2. Bring a large pot of salted water to a boil. Adjust an oven rack to the upper-middle position and heat the broiler to high. Line a large rimmed baking sheet with foil and rub it with oil. Toss the tomatoes with 1 tsp. oil and about 1/4 tsp. salt. Spread them on the baking sheet. Broil, shaking the pan occasionally, until they're cracked, very soft, and shrunken, about 20 minutes; they'll be blackened in places.
  3. Meanwhile, chop the garlic and put it in a small saucepan, along with 3 Tbs. oil and the red pepper flakes (see "An easy way to peel a lot of garlic") . Bring to a simmer over medium heat and cook until the garlic just begins to turn golden, about 1 minute. Remove from the heat and let the oil steep.
  4. Stack the basil leaves on top of one another and roll them into a cigar shape. Slice across the cigar to create thin, but not ultra-thin, ribbons (about 1/4 cup).
  5. When the tomatoes are done, cook the pasta until tender, 3 to 4 minutes. Drain the pasta and return it to the pot. Immediately toss it with the garlic oil (and the garlic) and 1/2 to 1 tsp. salt. Grind lots of fresh pepper over the pasta, add the broiled tomatoes and the basil, and toss to combine well. Add half the Parmigiano, toss again, and immediately turn out into warm bowls. Top with the remaining cheese.
© Laurie

 

Cucumber, Tomato and Onion Salad

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Yield: 5 servings

Cucumber, Tomato and Onion Salad

Cucumber, Tomato and Onion Salad
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 1 pound cucumbers, (about 2 cucumbers), peeled and thinly sliced
  • 1 pint cherry tomatoes halved
  • 1/2 Vidalia onion, very thinly sliced
  • 2 tablespoons parsley sprigs, chopped fresh
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • salt and freshly ground black pepper, to taste

Instructions

  2. In a large serving bowl, toss together the cucumbers, cherry tomatoes, onion, parsley, vinegar, olive oil, salt, and pepper, to taste. Let the salad stand for 10 minutes before serving.
© Laurie

 

Cucumbers and Onions

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Cucumbers and Onions

Cucumbers and Onions

Ingredients

  • 4 cucumber (thinly sliced)
  • 1 white onion (or red, thinly sliced)
  • 1 cup white vinegar
  • 1/2 cup water
  • 1 tablespoon white sugar
  • sea salt
  • pepper

Instructions

  2. Place half of the cucumbers in a large sealable container, then add half of the onions. Sprinkle with salt and pepper to taste. Repeat until cucumbers and onions are all used.
  3. Add the vinegar, water and sugar to the container, seal and shake to blend ingredients. Taste and adjust.
  4. Refrigerate at least 1 hour to blend.
© Laurie

 

Amish Macaroni Salad

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Yield: 6 servings

Amish Macaroni Salad

Amish Macaroni Salad
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 2 cups uncooked elbow macaroni
  • 2 hard-cooked eggs, chopped
  • 1 small onion, chopped
  • 3 stalks celery, chopped
  • 1 small red bell pepper, seeded and chopped
  • 2 tablespoons dill pickle relish
  • 1 cup creamy salad dressing (e.g. Miracle Whip)
  • 1 1/2 tablespoon prepared yellow mustard
  • 1/4 cup white sugar (little less)
  • 1 3/4 teaspoons white vinegar
  • dash salt
  • 1/2 teaspoon celery seed

Instructions

  2. Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.
  3. In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.

Notes

This is good!

© Laurie

Grilled Artichokes

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Yield: 2

Grilled Artichokes

Grilled Artichokes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 2 artichokes

Instructions

  2. Cut the artichoke in half downward from the stem end, remove the choke and put lemon juice on the cut side. Cut about an inch off the top.
  3. Pressure cook about 11 minutes for large and 9 minutes for smaller artichokes. Grill 10 minutes on each side on low heat. Serve with dipping sauce.
© The Lushbaughs
Cuisine: American / Category: Vegetables

 

Snow Peas, Carrots and Angel Hair Pasta Stir Fry

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SnowPeasCarrots

Yield: 4

Snow Peas, Carrots and Angel Hair Pasta Stir Fry

Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes

Ingredients

  • 1 teaspoon soy sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon sesame oil
  • 1/2 pound snow peas
  • 1/2 cup carrots
  • 1/2 cup chicken broth
  • 8 oz angel hair pasta

Instructions

  2. Pre-cook angel hair pasta.
  3. Whisk together the soy sauce and cornstarch in a bowl until cornstarch is completely dissolved; set aside.
  4. Prepare a skillet with cooking spray and place over medium heat; drizzle in the sesame oil. Place the snow peas and carrots in the skillet; cook and stir for 2 minutes. Pour the broth over the vegetables. Bring to a boil, cover and reduce heat to low; simmer until vegetables are slightly softened, about 5 minutes. Stir in the soy sauce mixture; continue to cook until the sauce has thickened.
  5. Add in angel hair pasta and serve.
© Laurie

 

Sliced Cheesy Baked Potatoes

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Sliced_baked_potatoes

Yield: 4

Sliced Cheesy Baked Potatoes

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Ingredients

  • 4 large baking potatoes
  • 1/4 cup melted butter (plan on 1 Tbs per potato)
  • 1 tsp coarse sea salt
  • 2-3 Tbs chopped fresh herbs (or 2-3 tsp dried):
  • try basil, thyme, oregano, chives, or Italian seasoning
  • 1/4 cup fresh grated Parmesan (other cheeses would be good as well)

Instructions

  2. Wash and dry potatoes; peel if desired. Cut into thin slices, but not all the way through the potato (use the handle of a wooden spoon placed alongside the potato to prevent cutting all the way through). Place potatoes in a baking dish. Sprinkle with butter, salt and herbs, getting some between each slice.
  3. Bake at 400°F for 45 minutes, or until potatoes are cooked through. Once or twice during cooking, spoon melted butter from the bottom of the pan over potatoes. Top with cheese and bake an additional 10 minutes.
© Laurie

 

Vegetable Lo Mein

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Yield: 4

Vegetable Lo Mein

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 1/4 tablespoons oil
  • 1 8oz package linguine
  • 3/4 cup ricotta cheese
  • 2 tablespoons parmesan cheese
  • 1/2 small cauliflower
  • 1/2 bunch broccoli
  • 1 clove garlic -- minced
  • 1/4 pound mushrooms -- sliced
  • 1/2 teaspoon red pepper flakes
  • salt
  • black pepper -- freshly ground

Instructions

  2. In a large saucepan, bring 3-4 quarts water to a boil. Add 1/4 teaspoon oil and pasta; cook according to package directions until tender but firm to the bite.
  3. While pasta cooks, combine ricotta and Parmesan cheese, set aside. Break cauliflower and broccoli into flowerets, reserving stems for other use. Place cauliflower and broccoli flowerets on a rack in a wok over simmering water; cover and steam 5 mintues or until crisp-tender(OR you can steam in microwave, just make sure you do not overcook); set aside.
  4. Drain water from wok; place over hight heat. When dry, add remaining 2 teaspoons oil. When hot, add garlic and mushrooms; stir-fry 1 minute. Add red pepper flakes; season to taste with salt and black pepper. Reduce heat to medium. Add cauliflower and broccoli flowerets; stir-fry until heated through. Drain cooked pasta. Stir pasta and cheese mixture into vegetable mixture until heated through
© Laurie

 

Pasta with Vegetables and Sun Dried Tomatoes

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Yield: 4

Pasta with Vegetables and Sun Dried Tomatoes

Pasta with Vegetables and Sun Dried Tomatoes
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes

Ingredients

  • 8 ounces rotini twists or spiral pasta, whole-wheat if possible
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1/8 teaspoon red pepper flakes
  • 1 cup fresh green beans, cut into 1-inch pieces
  • 2 small zucchini, sliced
  • 2 small yellow squash, sliced
  • 1 cup carrots, thinly sliced
  • 1 medium red onion, cut into eighths
  • 1/4 cup chicken broth (go for broth in cardboard containers instead of cans)
  • 1/4 cup fresh basil, lightly packed, chopped
  • 1/2 cup oil-packed sun-dried tomatoes, chopped
  • 1/4 cup Parmesan cheese, grated
  • 1/4 cup fresh parsley, chopped

Instructions

  2. Prepare pasta according to package directions; drain.
  3. In medium skillet, heat oil and garlic. Stir in red pepper flakes. Add green beans, zucchini, squash, carrots, and onion and stir-fry until tender-crisp, about 5 minutes. Add chicken broth and simmer 1 minute. In a large serving bowl, toss together pasta, vegetables, basil and sun-dried tomatoes. Garnish with Parmesan cheese and parsley and serve.
© Laurie
Cuisine: American / Category: Pasta