Southwestern Spaghetti Squash

 

This was a delicious meatless meal.  It is easy to make.  Takes a little time to roast the spaghetti squash but easy.  I admit my husband said in his mind when smelling it and looking at it he expected there to be some meat inside, so it took a few bites to get his head wrapped around what he was eating. 

 

Recipe:

 

1 spaghetti squash

1 can of black beans, rinsed and drained

1 cup corn kernels

1 red bell pepper, diced

1 jalapeno pepper, seeded and minced

2 garlic cloves minced

1/2 onion diced

1 cup shredded cheese

1 tablespoon cumin

1 teaspoon chili powder

1 teaspoon of oregano

avocado slices and salsa to serve (optional but recommended)

 

heat oven to 375 degrees.  Split squash in half and place face side up on a baking sheet.  Roast for 50-55 minutes.  Allow to cool enough to handle and using a fork shred the squash into "noodles"

 

In a large skillet heat olive oil.  Add the onion, peppers, garlic.  Saute 3-4 minutes.  Add cumin, chili, powder, and oregano. Cook another minute.  Add the black beans and corn cook through. 2-3 minutes.  Add spaghetti squash to mixture and stir to combine.  Place mixture into shells of the squash top with cheese and place under the broiler until cheese is melted.  Top with avocado slices and your favorite salsa and enjoy. 

Couscous with Corn and Zucchini

This recipe was created as I was cooking dinner one evening.  Looking to use some zucchini and an ear of corn I had on hand this side dish was made.  It was the perfect dish to accompany some baked chicken.  Even better is the ease and quickness of this dish.  We also enjoyed the leftovers as a quick lunch the next day.  

Recipe:

1 cup of couscous

1 1/4 chicken broth (or vegetable broth)

1 zucchini cup into bite size pieces

2 ears of corn, kernels removed

1/3 cup of tomato sauce

1 teaspoon of herbs de provence

1 tablespoon of olive oil

salt and pepper to taste

grated parmesan cheese to top

In a medium pot bring broth and couscous to boil.  Simmer covered until most of liquid is absorbed.

Meanwhile in a medium pan heat olive oil over medium heat.  Add the zucchini and corn kernels.  Cook until zucchini is soft. Season with herb de provence.  Add the tomato sauce and cook 3-4 minutes.  Add cooked couscous to pan and cook another minute mixing with vegetable mixture.  Serve with a little grated parmesan cheese on top.

Eggplant "Meatballs"

As summer is coming to a close my husband garden is still producing plenty of eggplant.  We've tried some different eggplant recipes this summer along with some old favorites.  This morning I already had the plan to make my Eggplant Lasagna, however there were two eggplants in my fridge.  And sadly both needed to be used or they were going to go bad shortly.  I prepped and made the lasagna so that it could just go right into the oven later.  This took care of one eggplant.  The other one seemed to mock me from the fridge waiting for what it's fate would be.  After some exploring on Pinterest I came across a recipe for eggplant meatballs.  I came across my delerious kitchen's version.  I based mine on their recipe but made some alterations.  

I found that one ball on a piece of an onion roll with some basil pesto was a perfect light lunch.  They would also work with any other sauce that one might eat a regular meatball with.  I am happy with the turnout of these.  They are certainly a healthier option to friend meatballs, as these are meatless, and baked.

Recipe:

2tablespoons of Olive oil

1 eggplant, peeled and diced

1 tablespoon basil

2 teaspoons oregano

3 cloves of garlic

salt and pepper to taste

2 tablespoons grated parmesan

1/2 cup grated mozzarella cheese

1 cup of bread crumbs

1 egg

2 tablespoons of parsley.

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper and spray lightly with oil.  

In a medium pan heat olive oil on medium heat.  Saute garlic, once fragrant add basil and oregano.  Saute about 1 minute.  Add the eggplant and cook until golden.  Add 2-3 tablespoons of water and cover.  Steam the eggplant until very soft, approximately 10- 15 minutes.  Place eggplant into a bowl and allow to cool.  

Into the bowl add the cheeses, egg, breadcrumbs, parsley, and salt/pepper to taste.  Mix until just combined.  Form balls and place on cooking sheet.  Cook 30 minutes, turning halfway.  

Eggplant Lasagna

So far this summer my husband's garden is not yielding a lot of produce. One thing we seem to have a lot of every week are plum tomatoes.  Making me crush and make lots of homemade tomato sauce.  We have had pizza a few nights to enjoy that sauce.  This week also he plucked an eggplant from the garden.  A recent cleaning out of the pantry I discovered a box of lasagna noodles hiding in the back.  And it was that box that prompted this meal.  It was also the perfect time in the week to make a bigger meal that would yield plenty of leftovers for us since I know tomorrow night our schedules will not match up and we would each be on our own for dinner.  Also looking at the basket of tomatoes and the eggplant on my counter I knew I had to do something with it all since we had some plans to eat out this week it was now or never before the produce went bad.  And I could not let that happen.  So we instead enjoyed this wonderful meal.  And as my husband noted he did not miss the usual meat that was typically found in lasagna. 

Lasagna Recipe:

28 oz tomato sauce

1-2 eggplant thinly sliced (depending on size) *I like to peel mine but you don't have to

1 15oz. container ricotta cheese

1/2 cup grated parmesan cheese

1 box no boil lasagna noodles

1 teaspoon oregano

1  egg

1 cup mozzarella cheese

salt and pepper

Heat oven to 375 degrees. On a foil lined baking sheet place eggplant slices sprinkle with salt and pepper.  Roast ten minutes, flipping halfway through

Preheat oven to 370 degrees. In a medium bowl mix ricotta, egg, 1/4 cup parmesan, and oregano.  In a lasagna pan (I only had an oval casserole dish so I wound up breaking noodles to fit) place sauce in bottom of dish to coat.  Place a layer of noodles. Layer with eggplant.  Spread some cheese mixture on eggplant then coat with sauce.  Repeat this process.  Make sure to top with a layer of lasagna noodles covered with sauce, then remaining parmesan and mozzarella.  Bake about 50 minutes covered with foil until bubbling. Remove foil and bake another 5-10 minutes.

Homemade Tomato Sauce:

plum tomatoes ( I had a colander full)

2-3 cloves of garlic minced

1/2 onion diced

5-6 leaves fresh basil

1/2 tablespoon oregano

pinch of red pepper flake

salt and pepper

In a pot of water boil tomatoes about 10 minutes or until skins crack.  Drain.  Place tomatoes in a mill and churn until only skins are left.  In a skillet heat olive oil and add onion, cook about 203 minutes until softened.  Add garlic cook another minute.  Add rest of spices.  Add tomato sauce.  Simmer 15 minutes.  

Pressed Vegetable Picnic Sandwich

Summer is the perfect time to plan a picnic.  And nothing travels better then a pressed sandwich.  This one is inspired by a french pan bagnat.  This is a meatless sandwich consistently of mainly vegetables. I also love the combination of pesto and olive tapenade on this sandwich. All are layered on the bread then wrapped and pressed using a heavy skillet or pan while it chills in the fridge for at least four hours or overnight.  I think mine could have pressed a little longer.  I could barely fit my mouth around this monster of a sandwich! Sadly I had prepared these sandwiches to take to a outdoor movie night in the local park, however due to rain we ate at our kitchen table and rented a movie to watch from our couch.  

Sandwich pairs well with a nice glass of wine and a tomato/cucumber salad.




Sandwiches:

crusty bread (ciabatta, baguette etc..)
Roasted vegetables, I used 1 small zucchini, 1 small eggplant, 1 bell pepper  (slice all vegetables toss with olive oil, garlic powder, onion powder, and herb de provence place on baking sheet in a single layer and roast for about 15 minutes at 375)
4 oz goat cheese
2 tablespoons of pesto
2 tablespoons of olive tapenade*
1 1/2 cups baby spinach
basil leaves
1/2 tablespoon olive oil

Allow vegetables to cool.  Cut bread, remove some of the inside if very thick.  On one half spread the pesto, on the other half spread the olive tapenade.  On the pesto side spread goat cheese.  Layer vegetables on bread.  Top with drizzle of olive oil and spinach. Close sandwich.  Wrap in plastic wrap and place in Ziploc bag.  Place in fridge with a heavy skillet or pan on top.  Chill 4 hours or overnight.


*Olive Tapenade:
2 anchovy fillet ( used a teaspoon of anchovy paste)
1 garlic clove
1/2 teaspoon Dijon mustard
freshly ground pepper
1/4 cup oil-cured black olives, pitted
1 tablespoon extra virgin olive oil

Mash all ingredients (except olive oil) together to form a paste,  whisk in olive oil

Black Bean Spinach Enchiladas

This was perfect for a Meatless Monday!  Not sure if I just made them too big or what but they were very filling.  I never knew how easy enchilada sauce could be, I will never buy the jar stuff again.  

** I did halve the recipe for just my husband and I.  I also used burrito sized tortillas.  Maybe that's why they were so filling!

Ingredients

	Ingredients
	{For the sauce}
3	cups organic low sodium vegetable broth
¼	cup tomato paste
¼	cup all purpose flour
2	Tbsp. olive oil
2	tsp. cumin
¼	tsp. garlic powder
¼	tsp. onion powder
¼	tsp. chili powder
	Salt/pepper
	{For the enchiladas}
	15 oz. can black beans, rinsed and drained
1½	cups corn (I used frozen, thawed)
6	oz. fresh baby spinach

6	green onions, thinly sliced
⅓	cup cilantro, chopped
2	tsp. cumin
3	cups shredded 3 cheese blend (or pepper jack, etc.)
8	whole wheat or flour tortillas 1 small can of diced green chilies

Directions

Make the sauce: in a saucepan, heat olive oil over medium heat. Add tomato paste, flour, 2 tsp. cumin, garlic powder, onion powder, and chili powder. Cook 1 minute, whisking. Whisk in broth, bring to a boil. Reduce to simmer, and cook until slightly thickened about 8 minutes. Salt/pepper to taste, and set aside.

Saute the spinach in olive oil over medium heat for 1-2 minutes until slightly wilted.

In a large bowl, combine beans, 2 cups cheese, spinach, corn, green onions, 2 tsp. cumin, diced green chilies, and cilantro.

Preheat oven to 375.

a 9×13 inch baking dish, and pour a small amount of the sauce to coat the bottom.

Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish.

Pour remaining sauce over the enchiladas, coating evenly. Sprinkle 1 cup cheese on top.  Bake in oven about 15 - 20 minutes until cheese is melted and sauce is bubbling. 

Broccoli Snacks

These were one of the easist sides to make.  And honestly I think the leftovers would make for a great breakfast with an egg.

Broccoli Bites:

chopped broccoli: Either: 1 box frozen  or freshly steamed a good size bunch

3 eggs

1 cup of breadcrumbs

1 cup of shredded cheese.

Mix all ingreidents in a bowl.  Form mixture into small patties.  Place on a parchment lined cookie sheet and bake at 375 for about 20 minutes turning halfway through. 

Black Bean "Nacho" Burger

Recipe: Taken from September 2012 Fitness magazine

1 15 oz can drained and rinsed black beans
1/2 cup finely crushed blue corn tortillas
1/3 cup salsa, plus more for serving
1/2 cup shredded cheddar cheese
1 large egg, lightly beaten
1 scallion, white and green parts, finely chopped
1/4 teaspoon black pepper
4 hamburger buns
sliced avocado for serving

Use a food processor or a potato masher to smash black beans until chunky, leaving some partly whole.   Stir in crushed chips, cheese, salsa, pepper, scallion, and egg.  Set mixture aside for 10 minutes then shape into patties.

Place patties on plate and cover with plastic wrap place in fridge for at least 30 minutes or overnight.
Heat 1 teaspoon of oil in a large nonstick skillet over medium heat.  Add patties and cook until golden brown on one side, 4-5 minutes.  Flip and cook until golden brown on other side another 4-5 minutes.  Remove from heat and serve on buns topped with salsa and avocado.  (we use a toasted onion roll!)

White Pizza: Asparagus, mushroom, and carmelized onion

I think there are two things that my husband and I can never tire of, tacos and pizza!  Although we have a love for pizza for all the years I have known my husband we have never ordered take out pizza together.  That's not to say I am above meeting friends at the local pizzeria for a slice.  My husband does tend to turn his nose up visiting them.  He does enjoy making them at home though with fresh, delicious ingredients.  Recently we were out for a nice romantic dinner and ordered a flatbread with mushrooms and truffles as an appetizer.  My husband had never encounter truffles before.  He fell in love.  His dinner that night was Steak Frites which came with a truffle infused aioli to dip his fries in.  A few days later while wandering around doing some shopping I came across the bottle of truffle oil.  I had to buy it.  It was an outstanding addition to this pizza.

Pizza:

1 store bought pizza dough
1 cup ricotta cheese
2 tablespoons milk
1 teaspoon herbs de provence
1 tablespoon black truffle oil
3/4 cup thinly sliced asparagus
3/4 cup sliced mushrooms
1/2 caramelized onions
1 cup thinly sliced fresh mozzarella cheese
cornmeal for dusting pizza stone/peal

Preheat oven to 500 degrees and place pizza stone on rack in middle of oven.  Combine ricotta, milk, herb de provence, and truffle oil in a small bowl.  Stretch pizza dough out to desired thickness and shape on a prepared pizza peal.  Top with ricotta cheese mixture around dough leaving edge free.  Top with onions, mushrooms, and asparagus.  Top with sliced mozzarella cheese.  Slide on pizza stone and cook about 15 minutes.

Paired perfect with a nice Chianti!

Butternut Squash Stew

 

I believe I have mentioned it before, but during our honeymoon my husband and I decided to eat dinner one evening in a Moroccan restaurant.  I think we would both agree it was one of our favorite meals.  Not only was the food surprisingly delicious, the belly dancer was very entertaining also.  I think we were drawn in with the intoxicating aromas that accompany the food.  Even as I made this I was in love with the way my kitchen and then house smelt as this simmered on the stove.  Something at the combination of spices blending sweet, spicy, and savory.  It just satisfies all the senses. This was also a great meal to use on our meatless Monday on a bitter cold winter evening.  I think the only thing missing from the meal was the exotic music and belly dancer!

Ingredients:

2 tablespoons olive oil
1 medium onion diced
1 medium sweet potato, chopped into cubes
1/2 medium butternut squash peeled and chopped into cubes
2 teaspoons ground cumin
2 teaspoons coriander
2 teaspoons of garlic powder
1/4 teaspoon ground ginger
1 teaspoon of cinnamon
1 teaspoon of red pepper flakes
1 teaspoon of salt to taste
3/4 cup of broth (chicken or vegetable) separated
2 tablespoons of lemon juice
1 cup dried apricots, chopped
1 cup of pitted dates, chopped
1/2 cup dried figs, chopped
1 can of chickpeas drained and rinsed
1/4 cup of fresh cilantro chopped

(this can be served over rice, couscous, or quinoa)

Heat oil in a dutch oven.  Saute onion and sweet potatoes for about 3-4 minutes.  Add in the butternut squash and stir.  Add 1/4 cup of broth, all of the spices and salt, stir, cover and cook 5 minutes.  Remove cover and add the remaining broth, apricots, dates, beans, and lemon juice.  Continue to cook about another 10 minutes until the potato and squash are soft.  Top with fresh cilantro. 

Easy Sides

Many people at the start of a new year my resolutions to eat healthier and instill better habits.  Although I have not made any solid New Year's resolutions I have made a conscience effort to eat more vegetables and limit the starches in my diet.  So this evening to accompany a pretty basic baked chicken I made some spaghetti squash with tomato sauce, my brain actually thought it was real pasta! And roasted asparagus, which is so simple but oh so delicious!

Asparagus:

Wash asparagus and break off the woody ends.  Lay asparagus in a single layer on a foiled line baking sheet.  Drizzle with olive oil and sprinkle with a generous amount of salt and pepper.  Roast  in a 375 degree oven for 15 minutes or until tender.  

Spaghetti Squash in Tomato Sauce:

Roast spaghetti squash: (we had this the night prior and had leftover)

Cut spaghetti squash in half, scoop out seeds and pulp.  Brush with olive oil and sprinkle with salt and pepper.  Place cut side down onto a foil lined baking sheet and roast in a 375 degree oven for 45 minutes.  Cool for a few minutes then using a fork scoop out noodles place in a bowl.  Toss with herbs de provence and Parmesan cheese.

In a skillet heat olive oil and saute a half chopped onion and three cloves of garlic.  Add in an 8oz can of tomato sauce.  Add in the spaghetti squash and simmer a few minutes 

We tossed a little extra Parmesan cheese on top.

Black Bean and Avocado Quesadilla

On most weeknights families are running in every direction.  Take today for example dash out of work, stop to pick up package, get workout in at gym, and then finally home.  Home yes, time now to deal with mail, the clutter on the counter, and many odds and ends.  Oh yeah and figure out what to cook for dinner.  Open the fridge take stock of what ingredients are lurking in there.  Hmmmmm.  Nights like this is why I always keep beans on hand, tortillas, and avocados.  Perfect blend for a quesadilla, plus bonus they are super easy and super fast!

Only thing missing was salsa.  I did put it on the grocery list and found a random packet hiding in a canister of take out condiments.

Mmmmmm....look at that creamy avocado......Mmmmmmmm

Recipe: (for one)

1 tortilla burrito  size
1/2 can of rinsed black beans
1/2 avocado thinly sliced
1/2 yellow bell pepper thinly sliced (or any color really)
1/4 spanish onion thinly sliced
1/4 teaspoon of cumin
1/4 teaspoon ancho chili powder
1/2 cup shredded cheddar cheese

In a medium heat over medium heat the onion and pepper.  After a few minutes toss in the cumin and ancho chili powder.  Cook another few minutes and add the black beans to heat thru.

On a griddle sprayed with some pam, place tortilla over medium high heat.  Sprinkle cheese over entire tortilla.  Once cheese begins to melt top only one half with beans, onion, and pepper.  Heat another few minutes and then using spatula fold tortilla in half and let cook another few minutes until tortilla begins to turn golden.  Cut into wedges.  Top with salsa or sour cream.

Kicked up Ramen

I have a love for peanut asian noodles.  However I am always slightly lazy and don't want to make them. Until I found this recipe on Martha Stewart.  It uses a Ramen Noodle packet as the base.  I don't think I have purchased Ramen Noodles since I was in college, however I had two packs on hand leftover from the recent hurricane.  And it being a night that my husband would not be home for dinner thought it a perfect night to test it out.  I did tweak the recipe from the website a bit, I added more vegetables trying to use up some I had on hand.  The noodles are delicious and took about 15 minutes to prepare! Cheap, Easy, Yummy- What could be better?

Recipe: (adapted from Martha Stewart- Original can be found here.)

Ingredients:

1 package of Ramen Noodles and half of the flavor pack

1 cup of chicken broth

2 tablespoons of peanut butter (chunky or plain)

2 tablespoons of soy sauce

2 teaspoons of Sriracha (more or less depending on amount of heat you like)

cup of thinly sliced vegetables ( I had red bell pepper, onion, and mushrooms on hand)

Boil 1 cup water and 1 cup of chicken broth with half of the flavor packet.  Once boiling add noodles and cook until tender.  Drain excess liquid.  In a saute pan heat 1 tablespoon of oil and saute vegetables until tender.  Add 1 tablespoon of soy sauce.  Once done add to noodles along with soy sauce, peanut butter, and Sriracha.  Mix until well combined If too thick add more chicken both.  I topped with a few peanuts.  

Pea and Mushroom Side

My husband has expressed to me on numerous occasions that a vegetable side dish he likes is peas with mushrooms. I would typically brush him off and make something else. The combo just did not entice me enough to make it, until tonight when all I had on hand were mushrooms and peas! And I have to say they turned out fantastic.

Ingredients:
Half carton of baby portabello mushrooms sliced
Cup frozen peas thawed
1 shallot thinly sliced
3 cloves garlic thinly sliced
2 tablespoons butter
1 tablespoon soy sauce
2 tablespoons of chicken broth

In a medium skillet over medium heat melt butter sauté shallot and garlic until golden. Add peas and mushrooms. Cook until softened. Add soy sauce and broth. Let mixture simmer a few minutes. Serve and enjoy.

Roasted Veggie Sandwich

I love a good sandwich. With the right blend of ingredients placed between two warm anything between toasty slices of bread is delightful. I know I have already posted a grilled veggie sandwich so this is just a variation on that same concept. It was changed up this week to give my husband and I a meatless night plus use up what was in the fridge. And as always I am a brown bag type of lunch person so the vegetable are fantastic in a wrap with some fresh spinach for the next day.  They taste great cold no need to reheat!

Sandwich:

Ciabatta bread cut to desired sandwich size ( or a baguette)
2 zucchini sliced lengthwise
2 portobello mushrooms sliced
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon Italian seasoning or herbs de Provence
1 teaspoon garlic powder

For Spread:

1cup ricotta
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning

Preheat oven to 375. Place zucchini and mushroom into ziplock bag. Next pour in olive oil, balsamic vinegar, garlic powder and Italian seasoning. Toss to coat evenly. Place in a shallow roasting pan. Roast for about 15-20 minutes until vegetables are soft. Turn once about halfway through.

For the spread mix all ingredients together. Spread onto toasted ciabatta and top with vegetables. Munch and enjoy!

Moroccan Inspired Lentil Soup

 

The inspiration for this soup came with the desire for a hearty soup that would warm us on a chilly night.  Another need for this soup came from our desire to eat a meatless meal at least once a week.  We get extra points since we had two meatless meals this week, had the roasted vegetable sandwiches earlier.  My husband has always let me know he enjoys lentils, however it was not a food that was served in my house growing up.  So I hesitated a little but I have come to enjoy them.  Plus they are so healthy.  I looked through a few recipes to gather some ideas. I started chopping my vegetables for the soup when I started to think about what spices to include.  After staring at my spice rack for awhile, I decided a blend of cinnamon and cumin would work well.  During our honeymoon we had eaten at a Moroccan restaurant and fell in love with the flavors and use of spices.  This combination made my kitchen smell wonderful! I look forward to enjoying my leftovers for lunch today.

 

 

 

 

Lentil Soup:

1 1/2 cups lentils
2 cups baby portaballo mushrooms sliced
1 chopped sweet potato
3 carrots, chopped
1/2 onion chopped
1-2 stalk of celery chopped
2 cloves of garlic chopped
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon thyme
2 cups of chicken or vegetable broth
salt and pepper to taste
1 tablespoon olive oil

In a dutch oven or heavy bottom pot heat olive oil.  Cook carrot, celery, onion, and garlic about 5-6 minutes until soft.  Add mushrooms and cook until soft about 4 minutes.  Season with salt and pepper.  Add cumin, thyme, and cinnamon.  Add chopped sweet potato.  Cook for a few minutes.  Add broth and four cups of water.  Toss in the lentils.  Simmer for about 25 minutes or until lentils are cooked and sweet potato soft.

Top with croutons or a dollop of greek yogurt.

 

 

Minestrone Soup with Croutons

Today in New York was a rainy, windy day.  As I sat at work looking out the window contemplating what I would cook for dinner I figured it would be the perfect evening for a nice pot of soup.  Next I starting taking inventory of what was in my fridge.  Realizing I had a head of cauliflower, a zucchini, and carrots I knew right away some kind of vegetable soup was definitely in order.  Then I remembered there was a package of tortellini pasta.  That sealed the deal that it would be a pot of minestrone soup.  Sadly I realized that the loaf of ciabatta bread that was leftover was a little stale.  This prompted me to cut it up and toast it and turn it into very flavorful croutons to top my soup.  Topped with a little Parmesan cheese and it was the perfect meal on this dreary day.

                                                                                                                  

Croutons:

Day old ciabatta bread chopped into chunks.  Place bread into a bowl drizzle olive oil over the bread.  Sprinkle with garlic powder and Italian seasoning.  Toss bread to coat.  Spread on a baking sheet and toast in oven at 375 degree for about ten minutes until lightly toasted, turning bread over about halfway through.

Minestrone:

1 zucchini cut into half moons

1 bell pepper cut into chunks

2 carrots sliced

1/2 onion chopped

2-3 cloves of garlic

1/2 head of cauliflower

1 can of fire roasted tomatoes

3 cup chicken broth

1/2 lb. tortellini

1 tablespoon of Italian seasoning

1 teaspoon of red pepper flake

1 bay leaf

In a heavy bottom pot or a dutch oven heat olive oil, cook onions until lightly golden.  Add garlic cooking for another 1 or 2 or until fragrant.  Add the red pepper flake and Italian seasoning.  At the diced tomatoes.  Stir.  Add the rest of the vegetables.  Add the broth. Put one bay leave in pot. Bring to a boil and stir.  Let boil about 5 minutes. Cover and simmer until vegetables are tender.  

I cooked the pasta separately and combined when ready to eat.  However the pasta could be added when the vegetables first start to show tenderness.  

Serve soup with croutons and grated Parmesan cheese.

Grilled Veggie and Goat Cheese Sandwich

An easy summer healthy meal are grilled vegetable and goat cheese sandwiches. These came into my weekly line up out of a desire for my husband and I to eat at least one vegetarian meal a week. We live in an apartment with no yard space so using an outdoor grill is not an option for us. I have come to love my Lodge double burner grill pan. I simply marinated the veggies in balsamic vinegar, olive oil, and a few herbs. Threw them on the grill pan and cooked them only a few minutes.
Once grilled I toasted some whole wheat ciabatta bread with a little love oil and garlic. Next I combined some goat cheese with some seasonings and spread on the rolls. Topped with a mx of vegetables and enjoyed! And let me say the leftovers went great on a sun dried tomato and basil wrap for lunch today!

Recipe:
1 zucchini
2 portobello mushrooms
1 red bell pepper
A few sun dried tomatoes
Goat cheese
2 ciabatta rolls
Balsamic vinegar
Olive oil
Italian seasoning
Garlic powder
Onion powder


Chop vegetables lengthwise into half inch pieces. Toss into a gallon ziplock bag. Pour balsamic vinegar, olive oil, and seasonings into bag and toss gently to coat vegetables. Heat grill pan. Cook vegetable until they begin to show sear marks. Only a few minutes. Toast rolls with a little olive oil and garlic powder. Mix goat cheese with seasonings and spread on rolls. Top with grilled vegetables.

Vegetables are good hot or cold. I used leftovers in a wrap cold for my lunch the next day!