Post Tagged with: "veggies"

Roasted Veggies

Roasted Veggies

Serves: 4

Time: 30 min

Kid Friendly Tasks: Washing Veggies

This is going to be one of those no brainer recipes that almost doesn’t seem worth posting but I’m going to do it anyway. I love roasted veggies as a side dish to any meal, especially Mediterranean. They are quick to prepare and will happily cook while you make the main course of something else. You can adjust the seasonings to match whatever your central dish is. Personally, I like to roast veggies in just a bit of flavorless vegetable oil, just enough that they don’t stick and then toss with butter, salt and pepper.

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Armenian Green Beans

Armenian Green Beans

This recipe comes to me courtesy of my husband’s Armenian grandmother. She is currently 97 and survived the Armenian Holocaust as a baby. Her parents came to this country and built a good life for […]

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Pesto Chicken Pasta

Pesto Chicken Pasta

Serves: 3-4

Time: 20

Reheats: Yes

Kid Friendly Tasks: Onion Peeler

If I have one constant, it’s variations on a theme. Tonight’s variation is pasta in a hurry with chicken. We were headed to the school open house for my little girl. She was all excited to see the different classes and we were curious about the building and the staff. However, this event was held from 6:30-7:30, so right after what can only be a very fast dinner (we should be so lucky, the other school was open from 5:30 to 6:30. I couldn’t decide if that was better or worse given both the demands of work and bedtime schedules.) At the same time she’d chosen for her “special treat” at the farmer’s market, pesto of all things the previous week. They had samples out on bread and she decided it was “pretty good”. Normally I make pesto in the summer and make my chicken veggie pasta. However, it’s been months since we’ve had pesto in the fridge.

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Greek Lentil (Fakes) Soup

Greek Lentil (Fakes) Soup

Serves: 6

Time: 1 hr(ish)

Freezes: Yes

Reheats: Yes

Kid Friendly Tasks: Carrot Stick Taster

The advantages to this soup, other than the taste and price of ingredients, are the fact that I almost always have the ingredients on hand to make it and that it’s probably the healthiest soup that I make. The only fat comes from olive oil and everything else is good veggies and fiber. I buy lentils occasionally and they keep indefinitely. Carrots, potatoes and canned tomatoes I almost always have on hand so it makes for a good lunch when I have the hour to let it all simmer down.

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