Tag Archives: zucchini

5 Recipes for $50

19 Apr

Here were are at the beginning of a new week. This week’s recipe is full of comfort food, sweet and spicy flavor and some really quick meals. I guess I haven’t felt like spending a great deal of time in the kitchen lately (: I did discover this week that chicken wings taste great with Indian influenced spicing on them!

This Week’s Recipe List:

Tandoori Style Chicken Wings with a Yogurt Sauce
Slow Cooked Bacon and Beans with Cornbread
Vegan Bean Sprout and Spinach Stir Fry
Vegetarian English Muffin Pizza with Garlic Green Beans
Vegetarian Sweet and Savory Vegetable Casserole with Sage Rosemary Dumplings

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CLICK HERE for a PDF version of this shopping list

Sweet and Savory Vegetable Casserole with Rosemary Sage Dumplings – Vegetarian

19 Apr

The trick to the recipe is the SWEET POTATO and the BALSAMIC VINEGAR. I added them together on a whim and am so very happy I did. There is a tart yet sweet flavor to this dish that I have never tasted in any other.

Sweet and Savory Vegetable Casserole with Rosemary Sage Dumplings
*Vegetarian*
Prep. Time: 15 minutes
Cooking Time: 50 minutes
Serves 6

Ingredients:

1 TB olive oil
1 onion, chopped
2 garlic cloves, minced
1 TB paprika
1 potato, chopped
3 carrots, peeled and chopped
1 (14 oz) can chopped tomatoes
1 can (14 oz) vegetable broth/stock
1 sweet potato (1 lb), peeled and chopped
1 bunch broccoli (1/2 lb), chopped
2 zucchini, chopped
1 TB balsamic vinegar
2 TB sour cream

Dumplings:
1 cup flour
2 TB chilled butter, cubed
1/2 TB fresh sage, chopped
1/2 TB fresh rosemary, chopped
1/4 cup milk

Directions:
1. Heat oil in deep skillet. Add onion and cook for 5 minutes.
2. Add garlic and paprika to skillet and cook 30 seconds. Add potato, carrot, tomato and veggie stock to pan. Bring to boil, reduce heat and cook on low for 10 minutes.
3. Add sweet potato, broccoli and zucchini and simmer for 10 minutes. Preheat oven to 400 degrees F.
4. Sift flour and pinch of salt into a medium sized bowl. Rub chilled butter into flour until it resembles breadcrumbs. Pour milk and herbs into bowl and using a knife slice into the flour and stir until in creates a dough.
5. Move dough to table surface and form into a ball. Cut into 6 equal sized pieces. Form each piece into a ball.
6. Right before you add your cooked vegetables to your casserole dish for baking mix in the balsamic vinegar and sour cream.
7. Top vegetable mixer with herb dumplings.
8. Bake casserole for 20 minutes.

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***

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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.

Zucchini Lemon Pasta

15 Feb

Sometimes I just love to have a simple dinner. This recipe is easy to make, doesn’t involve many items, but is one I find myself making quite often.

Zucchini Lemon Pasta
***Vegetarian Recipe***
***Vegan Recipe***

Prep. Time: 10 minutes
Cooking Time: 20 minutes
Serves 4

Ingredients:

4 oz. pasta or 3/4 inch bunch of long pasta
1/2 onion, chopped
2 cloves garlic, minced
1 large zucchini, chopped
olive oil
1/4 cup lemon juice
salt
black pepper

Directions:
1. Start cooking your pasta according to the directions on the packaging.
2. When you have dropped your pasta in boiling water, place a large skillet on high heat. When pan is hot, add olive oil. When the oil is hot, add your onions.
3. Cook your onions 5 minutes, stirring occassionally, until browned.
4. Add garlic to pan and cook 1 minute, stirring constantly.
5. Add zucchini to pan and cook 5 minutes.
6. Mix 3/4 cup olive oil, 1/4 cup lemon juice, salt and black pepper.
7. When pasta is cooked and drained, add it to your large skillet. Add lemon oil mixture and toss until pasta is evenly coated.