Wednesday, September 24, 2008

Fettuccine with Zucchini, Eggplant and Feta

(you can substitute veggies and different pastas, depending on your taste)
3 zucchini, chopped
1 eggplant chopped
1-2 red bell peppers
2 tbs. olive oil
2 tbs. white vinegar
3 minced cloves garlic
8 oz. fetuccine or pasta of choice
2 oz. feta cheese
green onions to garnish
The recipe says to grill the veggies whole and then chop them, but i just sauteed them already chopped on the stove. Cook fettuccine and drain...add veggies and seasoning, toss together with cheese. Super easy and really good! We used brown pasta and it was really filling. The feta adds a bit of a zing that i just loved.
courtesy of Vegetarian Times magazine

Cauliflower Cheddar Soup

Cheddar cheese soup... with hidden cauliflower. Freezes great. If you don't want to hide the cauliflower, reserve some florets, saute til tender, and stir in just before serving.
4 cups water or stock
2 cups potato, chopped
1 head cauliflower, broken into florets
1 cup onion, chopped
1 cup carrot, chopped
3 cloves garlic, minced
1-1/2 cups cheddar cheese, shredded (6 oz)
1-1/2 teaspoons salt or to taste
1/4 teaspoon dill
1/4 teaspoon dry mustard
1/8 teaspoon white pepper
3/4 cup milk
Combine water/stock, potatoes, cauliflower, onion, carrot, and garlic in large stock pot. Bring to a boil. Simmer 15 minutes or until vegetables are tender. Remove from heat and let cool 20 minutes. Puree. Return to pan and stir in remaining ingredients until cheese melts.

I used a crock pot for the veggies, on low for 6 hours. Then added the seasoning and cheese and just mashed up with a potato masher. Really good!

courtesy of Recipezaar