Ingredients:
2 tablespoons olive oil
2 cloves garlic, chopped
1 (6-oz.) can tomato paste
2 teaspoons white sugar
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
2/3 cup water
2 tablespoons grated Parmesan cheese
2 tablespoons red wine vinegar
salt and pepper
Directions:
In a large skillet, saute garlic in oil until golden. Add all else and simmer on medium-low for 10 minutes. Spread over pizza dough or serve over pasta.
Notes:
Quick, easy, and delicious! I found this online and wrote it down a long time ago, so I can't remember where I found it.
Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. Show all posts
Monday, May 9, 2011
Tuesday, January 11, 2011
Butternut Squash with Pumpkin-Seed Pesto
Ingredients:
1 3-pound butternut squash, peeled and cubed (1/2 inch; about 6 cups)
1/4 cup olive oil, divided
1/2 cup green (hulled) pumpkin seeds (pepitas; not toasted)
1/2 cup packed cilantro sprigs
1 1/2 teaspoons fresh lemon juice
Directions:
Preheat oven to 500°F with rack in middle.
Toss butternut squash with 2 tablespoons oil and 1/2 teaspoon salt, then arrange in 1 layer in a 17- by 12- by 1-inch baking pan and roast, turning occasionally, until golden brown on edges, 20 to 25 minutes.
Meanwhile, toast pumpkin seeds in 1 tablespoon oil in a large heavy skillet over medium-high heat, stirring frequently, until seeds are puffed and beginning to brown, 2 to 4 minutes. Transfer to a large plate and cool.
Pulse cooled seeds in a food processor with cilantro, lemon juice, 1/4 teaspoon each of salt and pepper, and remaining tablespoon oil to a coarse paste (not finely ground).
Toss squash with pesto and salt and pepper to taste. Serve immediately.
Time: About 30 minutes
Servings: 6-8
Notes:
This makes a nice side dish by itself, but I served it over pasta as a main course. It was my first experiment with butternut squash, and turned out quite delicious. Also, just be aware, that the majority of the prep is taken up by chopping all those cubes of squash!
Source:
Patricia Barnes, via www.epicurious.com (Lillian Chou)
1 3-pound butternut squash, peeled and cubed (1/2 inch; about 6 cups)
1/4 cup olive oil, divided
1/2 cup green (hulled) pumpkin seeds (pepitas; not toasted)
1/2 cup packed cilantro sprigs
1 1/2 teaspoons fresh lemon juice
Directions:
Preheat oven to 500°F with rack in middle.
Toss butternut squash with 2 tablespoons oil and 1/2 teaspoon salt, then arrange in 1 layer in a 17- by 12- by 1-inch baking pan and roast, turning occasionally, until golden brown on edges, 20 to 25 minutes.
Meanwhile, toast pumpkin seeds in 1 tablespoon oil in a large heavy skillet over medium-high heat, stirring frequently, until seeds are puffed and beginning to brown, 2 to 4 minutes. Transfer to a large plate and cool.
Pulse cooled seeds in a food processor with cilantro, lemon juice, 1/4 teaspoon each of salt and pepper, and remaining tablespoon oil to a coarse paste (not finely ground).
Toss squash with pesto and salt and pepper to taste. Serve immediately.
Time: About 30 minutes
Servings: 6-8
Notes:
This makes a nice side dish by itself, but I served it over pasta as a main course. It was my first experiment with butternut squash, and turned out quite delicious. Also, just be aware, that the majority of the prep is taken up by chopping all those cubes of squash!
Source:
Patricia Barnes, via www.epicurious.com (Lillian Chou)
Monday, January 3, 2011
Black Bean Salad
Ingredients:
1 (15 ounce) can black beans, rinsed and drained
2 (15 ounce) cans whole kernel corn, drained
8 green onions, chopped
2 jalapeno peppers, seeded and minced
1 green bell pepper, chopped
1 avocado - peeled, pitted, and diced
1 (4 ounce) jar pimentos
3 tomatoes, seeded and chopped
1 cup chopped fresh cilantro
1 lime, juiced
1/2 cup Italian salad dressing
1/2 teaspoon garlic salt
Directions:
In a large bowl, combine the black beans, corn, green onions, jalapeno peppers, bell pepper, avocado, pimentos, tomatoes, cilantro, lime juice, and Italian dressing. Season with garlic salt. Toss, and chill until serving.
Time: Ready in 20 minutes
Servings: 12
Nutritional Information:
Source:
Patricia Barnes, via www.allrecipes.com
1 (15 ounce) can black beans, rinsed and drained
2 (15 ounce) cans whole kernel corn, drained
8 green onions, chopped
2 jalapeno peppers, seeded and minced
1 green bell pepper, chopped
1 avocado - peeled, pitted, and diced
1 (4 ounce) jar pimentos
3 tomatoes, seeded and chopped
1 cup chopped fresh cilantro
1 lime, juiced
1/2 cup Italian salad dressing
1/2 teaspoon garlic salt
Directions:
In a large bowl, combine the black beans, corn, green onions, jalapeno peppers, bell pepper, avocado, pimentos, tomatoes, cilantro, lime juice, and Italian dressing. Season with garlic salt. Toss, and chill until serving.
Time: Ready in 20 minutes
Servings: 12
Nutritional Information:
Calories: 159
Total Fat: 6.3g
Cholesterol: 0mg
Source:
Patricia Barnes, via www.allrecipes.com
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