Summer Spaghetti

This is a family favorite, adapted from a Jamie Oliver recipe.  I first made this dish when oldest child was around a year old, and he slurped it down happily and signed for more.  He's loved it ever since.  This can be served hot, or kept chilled and served cold.  It's not an exact recipe, more of a suggestion.

First, smush up some tomatoes into a serving bowl.  Fresh garden ones are the best, but cherry tomatoes or "on the vine" ones will do.  Just not those nasty hot house, lacking in flavor ones.  Smush them up in your hands, keeping all the juices in the bowl, this is a great tension reliever too.

Sprinkle with some sea salt, a few glugs of olive oil.  Then rip up and toss in fresh basil.  Yes, fresh, not dried.  Trust me.

Let that sit for at least half an hour so that the flavors can hang out.

Meanwhile, boil up some spaghetti.  Drain most of the water out, and toss into tomato mixture.  Splash in a few glugs of balsamic vinegar and serve.  It's super good with fresh bread.

I can quit anytime...

this is my addiction. I can't help it, it's so good. Roasted Cauliflower with Tahini sauce. I scooped this one from Bonnie Stern's Friday Night Dinners, a fantastic cookbook my mom bought me for Christmas last year.

Right now, cauliflower is cheap. I can't stop myself.

Start with the sauce. A little tahini, garlic, lemon, kosher salt and some water. Mix like a madwoman

Cut your cauliflower up into florets. Toss with some olive oil and kosher salt (again with the kosher salt) Toss on to a cookie sheet - cover with parchment for easier clean up - roast for around 1/2 hour at 425-ish

Add A to B, and enjoy. Notice how much is on my plate? That's my meal, with a side dish of some chicken. Seriously, it's so good.

lentil and brown rice casserole

ok, ok. It sounds about exciting as dishwater. Let me assure you, this is tasty, easy and cheap!

3/4 cup of dried red lentils
3/4 cup of brown rice
can of tomatoes - 14 or 28 oz. I like diced.
chopped onion (if you insist. lol)
1/2 tsp each of basil and oreagno
3 cups stock (use less if putting in more tomatoes, more like 2.25 cups)

mix in large casserole dish. Cover and bake for 1.5 hours - stir it every 1/2 hour or so. Remove lid and sprinkle with 3/4 to 1 cup grated cheese and broil uncovered until cheese melts. Delish! Goes well with a salad and bread.

Leek & Potato Soup

The friend of a friend was making this on Sunday, and it was sooo delicious. (This is a best guestimate of the recipe, as was described to me.)

4 leeks, white parts only, sliced
4 potatoes, diced
salt & pepper to taste,

Place sliced leeks and diced potatoes in a pot, cover with water, add salt & pepper. Bring to a boil, and cook until the potatoes are well cooked. Mash, partially or completely, in pot. Stir in butter (as little or as much as you want!), or opt for adding some (tablespoon, maybe?) of olive oil.

Enjoy!

Was particularly delicious with dark bread, and raw vegetables...

Lentil Shepherds Pie

I love red lentils and sweet potatoes. This dish combines both AND is fast, inexpensive and vegetarian. Red lentils are cheap - like under $2 a bag, and that goes for 2 + meals. Sweet potatoes are generally on sale in the Fall. What's not to love?

1 cup lentils
1 Tbsp grated ginger (you can sub 1/4 tsp powdered, but it's not as good)
1 tsp cumin
14 oz veg. broth (you could sub chicken and make it not veg)
1 bay leaf
1 1/4 c. water
Combine in skillet, bring to a boil, reduce heat, cover and simmer about 20 minutes. Then remove bay leaf

Meanwhile:
1 Tbsp olive oil
1 tsp curry
1/8 tsp red pepper flakes
2 lbs sweet potatoes (cubed into 1 inch pieces)
1 tsp salt
3/4 cup water
Heat oil in pot, add curry and pepper. Then toss in sweet potato, salt and water. Bring to boil, reduce, cover and cook until potatoes are tender - about 15 minutes.

Once sweet potatoes are done, mash them and spoon over the lentils

Coconut Curry Red Lentil Soup

Ohmygoodness! This was amazing!

Adapted from Sarah Kramer's La Dolce Vegan

2 tbsp olive oil
3 cloves garlic, minced
1 tsp or so onion powder
saute in oil in large pot

Then add:
1 good sized sweet potato, diced in small cubes
2 medium sized potatoes, diced in small cubes
4 cups stock (veggie or chicken)
1 cup red lentils
1.5 tbsp of red curry paste (can find in jars)
sprinkle of salt and pepper

bring to a boil, then reduce and simmer until veggies are tender and fully cooked

Stir in one (or two) 14oz cans of coconut milk
(the cheaper milk - baking grade - is generally a bit cheaper, and thicker so it goes farther)

You can puree the soup up, but it's awesome as is.

Serve this with a salad and bread. My son ate three helpings. So good.