Hairpin vegetarian recipes and cheap eating tips

-I have a recipe combining chickpeas and pasta! And it’s super easy and delicious: chop up a couple of chilis, some garlic and some fresh ginger. Sauté, then pour chickpeas, with the fluid (so, not rinsed, straight from the jar), on top and heat it up. Serve with pasta and lots of black pepper on top. Really Spicy and sooo good!

Italian-ish White Bean: Put a couple cans of white beans (rinsed) in your crock pot. Add some diced carrots, celery, tomatoes, bell peppers, and onions. And some tomato paste. And a bunch of minced garlic. Pour in a bunch of veggie broth to cover everything, and sprinkle in a lot of Italian seasonings and maybe some salt. Set it for however long it’s going to be until dinner. If you’re feeling fancy when you eat it, grate some Romano or Parmesan on top or even boil some pasta or gnocchi and toss that in.

Mexican-ish Black Bean: Start with a couple cans of black beans (rinsed) and a couple cans of Ro-Tel. Add diced onions, bell peppers, zucchini, yellow squash, carrots, celery, and Anaheim chilies. Pour in veggie broth and some fajita seasonings. It’s extra-delicious if you also throw in a can of beer (I’ve been working my way through a case of PBR some friends brought over that no one in my house is ever going to drink). Serve with some grated cheddar or a dollop of sour cream and, of course, more beer.

-Best easy salad ever: chickpeas (canned, rinsed), loads of parsley, chopped red peppers, and a vinegarette made from olive oil, lemon juice, and loads of garlic. It’s basically hummus without having to wash the blender afterwards. It goes on top of lettuce, it goes in a sandwich with crunchy cucumber slices, or you just eat it straight. Also good: almonds and cherry tomatoes tossed in pesto.

 -"lazy carbonara": boil noodles, toss them in:

olive oil, minced garlic, minced parsley, pinch of salt, nutritional yeast until noodles are pretty coated

NOODLE BOWL (peanut sauce noodles)

In one bowl mix up (all to taste, I have no idea measurements):
- big scoops of peanut butter (good stuff, come on guys, JIF is for the dog)
- minced garlic
- minced green onion
- chopped cilantro
- some sort of crazy asian pepper if you know about these things
- soy sauce
- rice vinegar
- juice of a whole lime probably
- coconut milk if you’re feeling fancy
- veggie broth if you’re not (the liquid is just to get the mixture liquidy enough to toss noodles in)
- maple syrup or brown sugar (don’t need much)

In a second bowl (before you make the peanut sauce, so this can marinate):
- olive oil
- balsamic
- soy sauce
- sesame oil
- crushed red pepper or something
- more cilantro
- then chop up veggies and mix them into the mixture and let marinate while you make the other stuff (sliced carrots, bell peppers, mushrooms, cubed firm tofu, and asparagus when in season is my fave)

Boil noodles

When the noodles are done, dump them in the peanut sauce bowl (big bowl, I forgot to tell you), and get that all mixed up and gooey!

Then put the same pot you used for the noodles, because you are lazy and like to wash as few dishes as possible, back on a high flame, heat it up real good, and toss in the veggies HISSSSSS! Cook for just a few minutes (or until desired tenderness is achieved—I like things crunchy).

Get big pretty bowl, put in some peanut noodles, put some veggies on top, garnish with some cilantro and lime: BOOM

excellent leftovers

-I own about 30 of those cheap zip-lock brand bowls with the blue lids. They are at every grocery store in the country, near the zip-lock bags. And every time I cook something, which is probably only twice a week, because I am lazy, I put two servings in the fridge, and the remaining 4-8 in the freezer in an individual bowl. Then I take them for lunch. Freezing also means you don’t have to eat the same thing all week, before it goes bad. I don’t know how people do it- I would loath whatever it was by the end of the week. Much better to be pleasantly surprised when I find out I have one more serving of something delicious months later.

My packing lunch in the morning consists of rummaging in the freezer, and then grabbing some fruit. I might get fancy and put some parmersan cheese or katsup in a tiny tupperware, or cut the fruit, but that’s it.

Easy potato/lentil thing - peel 2 potatoes and cut into chunks, fry with onion and garlic, add tin of puy lentils, and then some veggie stock. Leave for 30 mins. Take off heat, add lots of fresh lemon juice and torn up mint and some greek yoghurt to stir.

-put rice/quinoa on
-preheat oven to 425ish
-chop vegetables that are in the fridge and some that are not (onion, potato) and some tofus
-toss it all up with olive oil and whatever seasonings/herbs and lots of salt because i loooove salt
-roast veggies etc. in oven
-put rice/quinoa in a bowl, put roasted veggies on top
-put nutritional yeast & a vinaigrette/saucy thing on top. and sliced almonds!

saute pan 1 block frozen spinach, one can diced tomatoes with juice, 1 can your favorite bean (i like white beans), some garlic if you are a garlic person, a buttload of italian seasoning. cook it all together then scoop it out and top with nutritional yeast or parm cheese. delicious! and makes 2 hearty meals

Also, SUPER EASY low in carbohydrates recipe. So easy:

1 can chickpeas, one head cauliflower chopped in manageable florets. Toss with equal parts lemon juice, coconut oil and curry powder. Add other Indian spices if you want to be fancy.

Do you like crunchy food? Roast in oven spread out on cookie sheet at 450 until cauliflower is golden brown, delicious.

Less crunchy? Roast in casserole dish at 450 until cauliflower is golden brown.

I like to serve over saffron quinoa! Yay! If you are sensitive to glycemic something something I promise quinoa will not hurt you.

When you’re in Trader Joe’s, buy these in the refrigerated section:
a package of steamed lentils, a tub of bruschetta

mushrooms and chimichurri  
if you’re feeling energetic, an avocado and/or greens

dump the lentils and bruschetta together (and the chopped avocado if you wanted to chop something) - then either scoop it up with multigrain crackers or dump it on your greens and mix it up for a salad. 

(Source: thehairpin.com)

This was posted 2 years ago. It has 1 note.
Marinated Roasted Peppers with Capers and Mozzarella
Makes about 4 cups of marinated peppers
6 bell peppers (if you can get a mix of colors, go for it)1/4 cup red wine vinegar1 clove garlic, mincedSalt, to tasteFreshly ground black pepper, to taste2 tablespoons extra-virgin olive oil2 tablespoons capers, drained2 tablespoons flat-leaf parsley, chopped (optional)1/2 pound ball of mozzarella, sliced (this is a great place to use the really fresh stuff, if you can get it)
Roast the peppers: Preheat the oven to 400 degrees. Line peppers on a large baking sheet and roast them for 45 minutes to 1 hour, using tongs to rotate them 1/4 of the way, rotisserie-style, every 15 minutes. It’s safer to extend the cooking time than shorten it, as the skins will only come off easily if they’re fully cooked.
Once they’re fully roasted, cover the pepper tray with another piece of foil and let the peppers cool. When they’re cool enough to handle, remove the skins. Remove seeds and slice sections of pepper into 1/4-inch wide strips.
Toss peppers with red wine vinegar, garlic and a few pinches of salt. Cover and let marinate for an hour or overnight (and up to 4 days) in the fridge.
To serve, arrange peppers on a plate. Adjust seasonings, adding salt, freshly ground black pepper or additional vinegar, to taste. Drizzle with olive oil, sprinkle with capers and parsley and arrange mozzarella over salad.
Eat with some crusty bread and a glass of wine, preferably al fresco.

Marinated Roasted Peppers with Capers and Mozzarella

Makes about 4 cups of marinated peppers

6 bell peppers (if you can get a mix of colors, go for it)
1/4 cup red wine vinegar
1 clove garlic, minced
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons extra-virgin olive oil
2 tablespoons capers, drained
2 tablespoons flat-leaf parsley, chopped (optional)
1/2 pound ball of mozzarella, sliced (this is a great place to use the really fresh stuff, if you can get it)

Roast the peppers: Preheat the oven to 400 degrees. Line peppers on a large baking sheet and roast them for 45 minutes to 1 hour, using tongs to rotate them 1/4 of the way, rotisserie-style, every 15 minutes. It’s safer to extend the cooking time than shorten it, as the skins will only come off easily if they’re fully cooked.

Once they’re fully roasted, cover the pepper tray with another piece of foil and let the peppers cool. When they’re cool enough to handle, remove the skins. Remove seeds and slice sections of pepper into 1/4-inch wide strips.

Toss peppers with red wine vinegar, garlic and a few pinches of salt. Cover and let marinate for an hour or overnight (and up to 4 days) in the fridge.

To serve, arrange peppers on a plate. Adjust seasonings, adding salt, freshly ground black pepper or additional vinegar, to taste. Drizzle with olive oil, sprinkle with capers and parsley and arrange mozzarella over salad.

Eat with some crusty bread and a glass of wine, preferably al fresco.

This was posted 2 years ago. It has 5 notes. .
efccooking:

Pasta with Roasted Red Pepper Sauce


Ingredients:
2 Tbsp. olive oil
2 cloves garlic, minced
1 cup jarred roasted red bell peppers, rinsed drained and sliced
1/2 medium onion, finely chopped (about 1/2 cup)
1 large carrot, finely diced (about 1/2 cup)
8 oz. dry fusilli pasta (or any other pasta shape)
1/4 tsp. cayenne pepper
1/4 tsp. dried oregano
1/4 tsp. salt
grated parmesan cheese
toasted pine nuts, for garnish (optional)
Method:
Heat oil in saucepan over medium-high heat.  Add garlic and saute for 1 minute.  Then add roasted pepper, onion and carrot; saute 5 minutes, or until onion begins to brown.  Add 3/4 cup water, cayenne, oregano, and salt.  Then stir, cover and reduce heat to medium-low.  Simmer 20 minutes.
Meawhile, cook pasta in pot of boiling salted water according to package directions.
Remove roasted pepper mixture from heat, and puree in blender until smooth.  Season with salt and pepper to taste.
Drain pasta, and return to pot.  Stir in red pepper sauce, and garnish with parmesan cheese and toasted pine nuts if desired.  Serve immediately.

efccooking:

Pasta with Roasted Red Pepper Sauce

Ingredients:

  • 2 Tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 cup jarred roasted red bell peppers, rinsed drained and sliced
  • 1/2 medium onion, finely chopped (about 1/2 cup)
  • 1 large carrot, finely diced (about 1/2 cup)
  • 8 oz. dry fusilli pasta (or any other pasta shape)
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. dried oregano
  • 1/4 tsp. salt
  • grated parmesan cheese
  • toasted pine nuts, for garnish (optional)

Method:

Heat oil in saucepan over medium-high heat.  Add garlic and saute for 1 minute.  Then add roasted pepper, onion and carrot; saute 5 minutes, or until onion begins to brown.  Add 3/4 cup water, cayenne, oregano, and salt.  Then stir, cover and reduce heat to medium-low.  Simmer 20 minutes.

Meawhile, cook pasta in pot of boiling salted water according to package directions.

Remove roasted pepper mixture from heat, and puree in blender until smooth.  Season with salt and pepper to taste.

Drain pasta, and return to pot.  Stir in red pepper sauce, and garnish with parmesan cheese and toasted pine nuts if desired.  Serve immediately.

This was posted 3 years ago. It has 59 notes. .
simplerecipes:

Jalapeno Popper Dip
2 (8 ounce) packages cream cheese, softened 1 cup mayonnaise 1 (4 ounce) can chopped green chilies, drained 4 ounces canned diced jalapeno peppers, drained 1/2 cup shredded Mexican style cheese 1/2 cup shredded mozzarella cheese 1 cup Panko bread crumbs 1/2 cup freshly grated parmesan cheese
Preheat oven to 350 degrees and spray an oven safe serving dish with non-stick cooking spray. Using an electric mixer, blend the cream cheese and mayonnaise until smooth. Stir in green chilies, jalapeno peppers, and Mexican and mozzarella cheeses. Spoon this mixture into the prepared baking dish. Mix together the Panko and parmesan cheese and sprinkle it over the cream cheese mixture. Spray the Panko and parmesan with a quick spray of non-stick cooking spray. Bake for 25-30 minutes or until the mixture is hot and the topping is lightly browned.
via My Baking Addiction

simplerecipes:

Jalapeno Popper Dip

2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
4 ounces canned diced jalapeno peppers, drained
1/2 cup shredded Mexican style cheese
1/2 cup shredded mozzarella cheese
1 cup Panko bread crumbs
1/2 cup freshly grated parmesan cheese

Preheat oven to 350 degrees and spray an oven safe serving dish with non-stick cooking spray. Using an electric mixer, blend the cream cheese and mayonnaise until smooth. Stir in green chilies, jalapeno peppers, and Mexican and mozzarella cheeses. Spoon this mixture into the prepared baking dish. Mix together the Panko and parmesan cheese and sprinkle it over the cream cheese mixture. Spray the Panko and parmesan with a quick spray of non-stick cooking spray. Bake for 25-30 minutes or until the mixture is hot and the topping is lightly browned.

via My Baking Addiction

This was posted 3 years ago. Notes. .