Straw and Hay

 4 oz uncooked white linguini

4 oz uncooked green linguini

1/2 c butter

1/2 c cooked ham, cut in thin strips

3/4 cup peas

1/3 cup black olives, sliced

small can sliced mushrooms, drained

small jar diced pimento, drained

2 egg yolks, well beaten

1 c whipping cream

1 c grated parmesan cheese

Cook linguine in boiling salted water until tender, drain and return to pot.

Stir in butter, add ham, peas, olives, mushrooms and 1/2 pimento.

In a small bowl combine eggs and cream. Slowly add this mixture to warm linguine, stirring well. Add 1/2 parmesan cheese. Stir over medium heat until mixture thickens. Don't let eggs curdle.

Serve garnished with the remaining cheese, pimento and parsley.

Sweet Potato & Black Bean Quinoa Bake

From: eatyourselfskinny

This Sweet Potato & Black Bean Quinoa Bake is healthy and delicious with all your favorite Mexican flavors easily baked together in a single casserole dish!  This recipe is also gluten-free, dairy-free, vegan and great for meal prep!

Yield: 6 Servings

• 
  
• Total Time: 65 mins
•  

Ingredients

• 4 cups sweet potatoes (1/2-inch cubes)
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup uncooked quinoa, rinsed
• 1 cup frozen corn, thawed
• 2 cups vegetable broth
• 1 tsp. chili powder
• 2 tsp. cumin
• 1 tsp. garlic salt
• 1/2 tsp. dried thyme
• 1/2 cup green onions, chopped
•  

Instructions

1. Preheat oven to 375 degrees F.
2. Combine all ingredients, except for the green onions, in a 9×13 baking dish sprayed with cooking spray and bake, covered with tin foil, for 45 minutes.
3. Remove tin foil and continue baking for an additional 15 to 20 minutes until liquid is mostly absorbed and the potatoes are tender.
4. Remove from oven and let the casserole sit for 5 minutes so that any remaining liquid can be fully absorbed and sprinkle with green onions. Serve and enjoy!
5.  

Notes

*If it looks like there is still some liquid in the casserole after baking for an hour, it’s okay! I was initially worried when I pulled out the casserole that it still seemed a bit “liquidy,” but that instantly went away and absorbed perfectly after sitting out for a few minutes right before serving!

It would be easy to add other veggies - chopped spinach, chopped peppers etc.

 

Spicy Vegan Potato Curry

Prep:

30 mins

Cook:

30 mins

Total:

1 hr

Servings:

6

Yield:

6 servings

Ingredients

Ingredient Checklist

• 4 potatoes, peeled and cubed
• 2 tablespoons vegetable oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 ½ teaspoons cayenne pepper
• 4 teaspoons curry powder
• 4 teaspoons garam masala
• 1 (1 inch) piece fresh ginger root, peeled and minced
• 2 teaspoons salt
• 1 (14.5 ounce) can diced tomatoes
• 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
• 1 (15 ounce) can peas, drained
• 1 (14 ounce) can coconut milk

Directions

Instructions Checklist

• Step 1

  Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.

• Step 2

  Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.

Very Spicy - May want to cut the Cayenne Pepper way down

 

Quinoa Vegetable Soup

• Author: Cookie and Kate
 
• Prep Time: 15 mins
 
• Cook Time: 45 mins
 
• Total Time: 1 hour
 
• Yield: 4 to 6 servings
  

This healthy homemade vegetable soup recipe is full of veggies, kale and quinoa. It’s easy to make and good for you, too! This soup makes great leftovers. It’s gluten free and vegan, as long as you don’t top it with optional Parmesan cheese. Recipe yields 4 to 6 servings of soup.

• 3 tablespoons extra virgin olive oil
• 1 medium yellow or white onion, chopped
• 3 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 to 2 cups chopped seasonal vegetables, like zucchini, yellow squash, bell pepper, sweet potatoes or butternut squash
• 6 garlic cloves, pressed or minced
• 1/2 teaspoon dried thyme
• 1 large can (28 ounces) diced tomatoes
• Scant 1 cup quinoa, rinsed well in a fine mesh colander (use less for a lighter, more broth-y soup)
• 4 cups (32 ounces) vegetable broth
• 2 cups water
• 1 teaspoon salt, more to taste
• 2 bay leaves
• Pinch red pepper flakes
• Freshly ground black pepper
• 1 can (15 ounces) great northern beans or chickpeas, rinsed and drained
• 1 cup or more chopped fresh kale or collard greens, tough ribs removed
• 1 to 2 teaspoons lemon juice, to taste
• Optional garnish: freshly grated Parmesan cheese

INSTRUCTIONS

1. Warm the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
2. Add the garlic and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
3. Pour in the quinoa, broth and the water. Add 1 teaspoon salt, 2 bay leaves and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
4. Cook for 25 minutes, then remove the lid and add the beans and the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
5. Remove the pot from heat, then remove the bay leaves. Stir in 1 teaspoon lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. (You might need up to 1/2 teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and top with grated Parmesan if you’d like.

NOTES

Recipe inspired by Trader Joe’s organic vegetable soup with quinoa and kale. Recipe adapted from my lentil soup recipe.
Seasonal vegetable preparation tips: If you’re using dense vegetables like butternut or sweet potato for your seasonal vegetables, be sure to chop them as small as you’re chopping your carrots so they cook in the same amount of time.
Slow cooker option: I haven’t tried, but Sarah reports that her soup turned out well after 8 hours on low heat.
Storage suggestions: This soup keeps well in the refrigerator for about 4 days. It freezes and defrosts well if you want to freeze extra portions for later!

Recommended equipment: I’m convinced that everything I cook in my Dutch oven (affiliate link) comes out extra delicious.