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Red Cabbage and Kale Stir Fry

14 Apr

white bowl with kale and red cabbage stir fry

Red Cabbage and Kale Stir Fried Salad

*Vegan *Gluten-free

Prep. Time: 10 minutes
Cooking Time: 20 minutes
Serves 4
Approximate calories per serving: 375

Ingredients
2 TB olive oil

1 yellow onion, chopped

2 cloves garlic, minced

2 ts grated ginger (about 1 inch)

1 large bunch kale, washed and chopped

½ head red cabbage, sliced and rinsed

1 can kidney beans, drained

1 can garbanzo beans, drained

Salt, pepper, and red pepper flakes to taste

Directions

1. Heat oil over medium to high heat in a wok or large saute pan.

2. Add chopped onion and let cook 5 minutes.

3. Add garlic and ginger and cook for 30 seconds.

4. Add kale, stir and cook for 5 minutes.

5. Add cabbage, stir, cover and cook 10 minutes.

6. Uncover, add kidney beans and garbanzo beans, cook for 5 minutes or until beans are hot.

7. Add salt, pepper, and red pepper flakes to your desire.

Tortilla Chip Salad

12 Apr

The recipe sits on the line between a Taco Salad and Nachos. It is really easy to make and tastes great!

Tortilla Chip Salad
Prep. Time: 5 minutes
Cooking Time: 10 minutes

Ingredients:
1/2 onion, chopped
1 1/2 pounds ground beef
1/2 bag tortilla chips
1 potato, peeled and grated
2 TB taco seasoning
1 can diced chilis
1 cup sharp cheddar cheese
2 Roma tomatoes, chopped
1 cup sour cream

Directions:
1. Heat skillet over high heat. Add ground beef and cook. Add potato, diced chilies, taco seasoning. Cover and cook on low until potatoes are cooked.
2. Arrange chips on a plate. Sprinkle meat on top, then cheese, tomatoes. Top with sour cream.

5 Recipes for $38

5 Apr

I have no idea how I managed to get my total to $38 this week! I love saving money while not skimping on flavor. This week is full of delicious vegetable combinations, one skillet meals and a bit of a gourmet edge. You may want to slip some of these ones into your pocket for your next dinner party.

Vegetarian Zucchini Frittata
Vegetarian Sweet Potato Ravioli in Garlic Cream Sauce
Vegetarian Pesto Pasta with Green Beans
Vegetarian Vegetable Hashbrowns
Chicken in Leek Lime Sauce with Carrot Quinoa </a
***This weeks favorite***

[TABLE=16]

Click HERE for a pdf version of this week’s shopping list.

Have a great week!
Happy eating, cooking, and saving!

Zucchini Frittata

5 Apr

This recipe is the best because you only need one skillet to make it!

Zucchini Frittata

Ingredients:

1 onion, chopped
2 cloves garlic, minced
1 large zucchini, chopped
2 TB olive oil
1 TB flour
6 eggs
2 TB oregano
1 ts salt
1/2 ts black pepper
1/2 cup ricotta cheese
1/2 cup yogurt
1/4 cup grated parmesan
1/4 grated cheese

Directions:

1. Heat oven safe skillet over high heat. When pan is hot, add olive oil. When oil is hot, add onions and cook 3 minutes.
2. Add garlic and cook 30 seconds. Add zucchini and flour and mix thoroughly. Continue cooking and stirring occassionally until zucchini is golden brown.
3. Beat eggs, salt and pepper in mixing bowl. Add ricotta, yogurt and parmesan. Mix well.
4. Add egg mixture to hot skillet and mix everything together.
5. Place your oven safe skillet into a preheated 350 degree F oven. Cook 30 minutes.

Vegetable Hashbrowns

5 Apr

This is sort of a breakfast for dinner recipe. A bit of a twist on your regular potato hashbrowns, this recipe is a great recipe to get your daily fill of vegetables in one sitting. I think the zucchini gives the hashbrowns a unique texture and flavor. Perhaps in the near future I will experiment with using different vegetable combinations.

Vegetable Hashbrowns

Prep. Time: 15 minutes
Cooking Time: 15 minutes
Serves 4

Ingredients:
2 potatoes
2 carrots
2 zucchini
1 leek
salt
pepper
3 TB all purpose flour
2 eggs
4 TB olive oil

Directions:

1. Grate potatoes, carrots, and zucchini. Thinly slice white part of leek.
2. Place grated veggies in strainer and squeeze out as much water as possible.
3. Move to mixing bowl and add leek and flour; mix well.
4. Beat eggs in separate dish, then add to mixing bowl.
5. Divide mixture into 8 equal portions.
6. Heat up oil in skillet. Grab 1 veggie portion, squeeze out excess water, form into patty and carefully add to hot oil.
7. Cook over high to medium heat about 3 to 5 minutes on each side. Drain on paper towel.
8. Repeat and serve.
*** You can keep your cooked patties warm on a baking sheet in the oven while your cook the remaining patties.

Egg & Potato Skillet

28 Mar

I found a great web page that has 22 fast and cheap dinner recipe ideas.  The Egg and Potato Skillet is one of the recipes on that list.  Check out http://www.womansday.com to see the other 21 ideas for a cheap and easy dinner.

Egg and Potato Skillet

Serves 4

Prep. Time: 5 minutes

Cooking Time: 15 minutes

Ingredients:

2 TB olive oil

2 potatoes, peeled and diced

1 onion, chopped

1 zucchini, chopped

4 eggs

Directions:

1.  Heat up deep dish skillet.  When skillet is hot, add olive oil.  Add onions to hot oil and cook 5 minutes.  Add the potatoes and cook, stirring occassionally until they are tender.

2.  Add zucchini and cook 3 more minutes.

3.  Make 4 indentations in mixture; break an egg into each. Cover and cook until eggs are cooked through.

Quinoa with Collard Greens and Bacon

14 Mar
This is a super quick and really easy recipe.  It combines two of my favorite ingredients, quinoa and collard greens. It is a healthy, quick, and simple dish.
Quinoa with Collard Greens and Bacon
Serves 4
Total Time: 20 minutes
Ingredients:
1 cup uncooked quinoa
1 tsp. olive oil
4 slices bacon, sliced and diced in 1/4-inch pieces
1/2 onion, chopped
2 cups chicken stock
1 TB sage
2 TB chives and parsley, chopped
salt and pepper
2 cups frozen collard greens
2-3 Tbs Water
1 Pinch Salt
1 tsp Lime Juice

Directions:
1.  Rinse quinoa in a strainer.
2.  Heat oil in medium pot and add bacon. Cook bacon 2 minutes, stirring constantly. Add onions and stir over medium heat for 1 minute. Add rinsed quinoa, chicken stock, salt and sage. Bring to a boil.
3. Add collard greens and lime juice to pot.  Turn down to a low simmer; cover and cook for 17 minutes.
4.  When quinoa is cooked let it rest for 5 minutes before serving.

Chicken Tikka Masala with Rice

14 Mar

My husband gave me a night off this week and made one of my favorite dishes.  His goal has been to learn how to make Chicken Tikka Masala using as  many canned goods as possible (so that he can make it on a whim when he feels like it).  Well, he did it and it is fabulous!

So, here’s his recipe:

Chicken Tikka Masala with Rice

Serves 4

Prep. Time:  5 minutes

Cooking Time: 25 minutes

Ingredients:
2 TB Olive oil
1/2 ts of the following spices:
Cumin
Cardamom
Turmeric
Peppercorn
Coriander
Garlic powder
1 dried red chili pepper, minced
1 onion, diced
2 chicken breasts, chopped
1 can tomato sauce
1/3 can condensed milk
1 ts tomato paste
2 cups rice
1/2 ts tumeric

Directions:
1. Cook your rice in a rice cooker. Add tumeric to the water.
2. Heat olive oil in deep dish skillet. Add all of your spices. Cook 30 seconds.
3. Add your onions and stir. Cook 3 minutes until translucent.
4. Add chicken breasts to skillet. Let cook 5 minutes; stirring occasionally.
5. Add tomato sauce; stir frequently. When the sauce begins to boil, add evaporated milk.
6. Continue stirring the sauce until sauce boils again.
7. Add tomato paste and stir until your sauce reaches the desired consistency.
8. Taste the sauce and adjust the seasoning to your taste.
9. Serve Tikka Masala over tumeric rice.

Green beans, Potatoes and Eggs for Dinner.

7 Mar

One skillet meals are my best friend most nights. I have started adding eggs to my vegetarian meals to give them a little bit more substance. It seems to be working and adds and extra deliciousness!

Green beans, Potatoes and Eggs for Dinner.

Serves 4
Prep. Time: 5 minutes
Cooking Time: 25 minutes


Ingredients

2 pounds potatoes, peeled and diced
2 TB olive oil
1 onion, chopped
2 cloves garlic, minced
2 cups frozen green beans
1/4 ts crushed red pepper
Pinch of paprika and cayenne
salt and pepper to taste
4 large eggs, cracked into one small bowl


Directions:

1. Place potatoes in a stock pot, cover with water, place lid on pot; cook over high heat until water starts to boil. Lower heat to medium and cook potatoes until tender (easy to stick a fork in them-usually takes about 7-10 minutes.)
2. In the meantime steam your frozen green beans according to the bag; either in the stove top or in the microwave (I haven’t noticed much of a difference between the too options).
3. When potatoes are boiled, heat oil in a large nonstick or cast-iron skillet over medium heat. When the oil is hot add the onion to the skillet.
4. Cook the onions until translucent and a bit browned; then add the potatoes and garlic; cook 5 minutes with frequent stirring.
5. Add the green beans, crushed red pepper, paprika, cayenne, salt and pepper. Mix well.
6. Add each egg right on top of the veggies.
7. Cover and cook over medium heat 3 to 5 minutes

Broccoli and Cashews over Millet

7 Mar

I am attempting to make one Vegan recipe each week. The toughest part of eating vegan for me is the fact that I am usually starving 20 minutes after I eat. The recipes that include some sort of grain seem to keep me fuller longer. So, here is one of those recipes for you.

I found it in a book I recently purchased
It is sort of a crash course for beginners on how to become a Vegan.

Broccoli and Cashews over Millet

***Vegan Recipe***

Ingredients:

2 cups millet
6 cups veggie stock
2 TB olive oil
2 ts mustard
1 bunch broccoli, chopped
1 onion, chopped
1/2 cup water
1/2 cashews, chopped
1 TB soy sauce

Directions:

1. Cook millet in 6 cups of veggie stock in a covered pot over medium heat for 20 minutes.
2. In the meantime, heat oil in a large pan. Add the onion and let it cook for 3-5 minutes. Add the broccoli and mustard. Stir it until the veggies are evenly coated.
3. Add the water, cashews and soy sauce. Cook for 15 minutes.
4. Serve veggies over millet.