Category Archives: vegetables

Greek Pasta Salad

I usually make this salad on Sunday night and then eat on it all week for lunch at work. When I buy the ingredients, I usually end up with enough to make it 2 weeks in a row so it’s not too expensive to make. It’s perfect for the summer time when you don’t want anything to hot or heavy and it would be a great dish to take to a summer cookout. Here’s the recipe for this delicious looking bowl of healthy goodness.

1/2 lb of orzo pasta, cooked and cooled to room temp

1 cucumber sliced

1 bell pepper, choose your favorite color

greek olives cut in half

1/4 of a purple onion

Stir all of these together and then mix equal parts olive oil and red wine vinegar with some black pepper (I usually mix it together so that I have 1/3 cup of liquid). Pour the dressing over the salad and let it sit overnight. I usually end up adding more vinegar to mine bc I like the tartness, but adjust as you see fit.

When I get ready to eat a bowl I sprinkle on some feta cheese and slice up some tomatoe and enjoy!

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Filed under Main course, vegetables

Sweet Potato Taco Packets

Yep you read that right. Sweet potatoes and taco all in the same title. So a few weeks ago I was looking for some new recipes to try for dinner and also looking for some more veggies and tada! I will admit that at first I was a little skeptical and then I started thinking that it didn’t really sound all that bad. With my thinking finally cleared, I decided to jump right in and try it out (The benefit of living alone is that if it is a disaster then no one else ever has to know about it!). Anyways, I went to the store and bought all of the ingredients and proceeded to tell my mom all about it! She promptly displayed her doubts, but I was not to be discouraged.

After my run last week a set to work peeling and cutting potatoes, and filling up my foil packets. I cooked the turkey meat and sprinkled it with taco seasoning. I cut up my potatoes and then sprinkled them with black beans and topped them with the turkey. I finished them off with tomato sauce and started baking. thirty minutes later, I opened one up, sprinkled on some cheese and a dollop of sour cream and dug in. My verdict – yummy! I took pics and then sent them to my mom who also decided she should try out this strange concoction. Her verdict – Yummy too. So here’s a pic and I’ll post the recipe that I used and also a link to the original below.

As for the price of this meal, it’s a wonderful thing to make if you’re on a budget. Here’s the breakdown of what I spent. For my black beans, I used up one that I had already cooked from a bag of dry beans so mine were cheaper, but I’ll price it approx. for canned beans. Also for the potatoes, I’m guessing on the price, but I’m going high so it might actually be cheaper at the store.

Sweet Potatoes (4) = 2.50

Black Beans           =    .75

Tomato Sauce       =   .75

Turkey                   =  4.50

Taco Seasoning    = .75

Total = 9.25 for at least 4 servings if not 5 so between 1.80 – 2.50 per serving

Sweet Potato Taco Packets

Adapted from Tasty Kitchen recipe

1 package of ground turkey

1 package of taco seasoning mix

Sweet potatoes

1 can black beans

1 can tomato sauce

 

Brown turkey meat in pan, drain fat, season with taco seasoning mix.

Cut up potatoes and put into foil packets, top with beans, turkey, and tomato sauce.

Close packets and put on cookie sheet, bake in oven for 20 – 30 minutes at 425 or until the potatoes are tender.

Sprinkle with cheese and sour cream and enjoy!

 

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Filed under Main course, vegetables

Stuffed Bell Peppers

Ok let’s hear for Real Simple for sharing another winning recipe! This was a super easy, relatively healthy, and not terribly expensive meal. I won’t go into to much detail except to say that you should definitely give this a try. My only reccommendation is making some easy homemade salsa to serve on top – there is something about a nice hot cooked meal with a nice refreshing cool twist! I’ll include my recipe for the salsa in a day or two. Here goes for the peppers:

Serves 4| Hands-On Time: 10m |Total Time: 1hr 20m

Ingredients

Directions

  1. Heat oven to 375° F. Cook the rice according to the package directions.
  2. Heat the oil in a large skillet over medium-high heat. Add the scallion whites and beef and cook, breaking the beef up with a spoon, until no longer pink, 3 to 5 minutes. Stir in the corn, chilies, cumin, cooked rice, ½ cup of the Monterey Jack, ½ teaspoon salt, and ¼ teaspoon black pepper.
  3. Arrange the bell peppers, cut-side up, in a 9-by-13-inch baking dish or pan. Divide the beef mixture among the bell peppers, add ½ cup water to the dish, tightly cover the dish with foil, and bake until the bell peppers are soft, 30 to 40 minutes. Uncover, sprinkle with the remaining ½ cup of Monterey Jack, and bake until browned, 5 to 7 minutes more.
  4. In a small bowl, whisk together the yogurt and ¼ cup water. Drizzle over the bell peppers and top with the salsa and scallion greens.

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Filed under Beef, Main course, vegetables

Amazing (and super healthy) Salad!

So 2012 it’s nice to see you on the blog. I need to recap 2011 and maybe one of these days I’ll have some time and internet connection in order to do so. Since the move – it’s been almost 6 months! – I’ve been quite busy and while I did manage to keep reading, my baking and blogging has suffered. Anyways, to start the year off right I thought I might share a few delicious recipes that I’ve gotten out of my Real Simple magazine.

When I first saw this recipe I thought that’s just strange but then Iwas seduced by the terms butternut squash and chickpeas! I have and unhealthy love of chickpeas in almost any form, including straight out of the can! Anyways, I braved up and tried it with a few modifications and it may be one of my new favorite salads. This thing was deliciouse and filling and pretty and healthy – that’s a combination that really can’t be beat. The spice from the tahini was offset nicely by the sweetness of the squash. 

As for my modifications, I did not use chicken or pita chips on my salad, and I added an avocado, which was delicious. I highly recommend giving this salad a try in the near future. Here’s a link to the original recipe and a copy of it right here:

Chicken, Squash, and Chickpea Salad with Tahini Dressing via Real Simple

  • 1 medium butternut squash (about 2 pounds)—peeled, seeded, and cut into 1-inch pieces
  • 4 tablespoons olive oil
  • kosher salt and black pepper
  • 2 6-ounce boneless, skinless chicken breasts
  • 1/3 cup tahini (sesame seed paste)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • 12 ounces romaine hearts, cut into strips (about 9 cups)
  • 1 15.5-ounce can chickpeas, rinsed
  • 1 cup pita chips, broken
  • 2 tablespoons chopped fresh chives

Directions

  1. Heat oven to 425° F, with the racks in the upper and lower thirds. On a rimmed baking sheet, toss the squash with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast on the bottom rack, tossing once, until tender, 25 to 30 minutes.
  2. Meanwhile, place the chicken on a second rimmed baking sheet and coat it with 1 tablespoon of the remaining oil; season with ¼ teaspoon each salt and pepper. Roast on the top rack until cooked through, 15 to 20 minutes. Let cool slightly, then slice.
  3. Meanwhile, in a small bowl, whisk together the tahini, lemon juice, oregano, the remaining tablespoon of oil, ⅓ cup water, and ¼ teaspoon each salt and pepper. Divide the lettuce among plates; dividing evenly, top with the squash, chicken, chickpeas, pita chips, and chives. Serve with the dressing.

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Filed under Main course, vegetables

Potato Soup

I’m going to interrupt my Japan stuff to share this recipe. I decided to make this soup because it is easy and one of my favorites. This is a Marshall family favorite and I think my mom has been making forever and it always turns out therefore I have labeled it “tried and true”. On a side note don’t make this during the summer. I think it’s only good during winter.

Ingredients:

  • 4 – 6 Large Potatoes
  • 1 small onion
  • 1 lb. Jimmy Dean sausage (breakfast sausage – regular flavor)
  • milk (enough to cover potatoes) – don’t use skim milk
  • 1 can cream of mushroom soup
  • 1 8 oz. cream cheese
  • 1 Tblsp. butter
  • Salt and pepper

Directions:

  1. Peel the potatoes and cut them into bite size pieces.
  2. Boil the potatoes with some salt and a tablespoon of butter until the potatoes are tender. Do not over boil because you don’t want potato mush.
  3. While the potatoes are cooking, brown the onion and sausage and break the sausage into small pieces.
  4. Drain the potatoes and the onions and meat.
  5. Put the potatoes back into the soup pot and cover with milk. Then add the cream of mushroom soup and the meat and onions and let simmer.
  6. A few minutes before you are ready to eat, cut the cream cheese into chunks and add to the soup.
  7. Enjoy!

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Filed under Soup, vegetables

Thanksgiving, New Clothes, and Amazing Green Beans…

I know it has been a week since Thanksgiving, but I have been too busy to update this until now and well since it’s my site I guess I can update whenever. So Thanksgiving was very very different this year. It was the first time in 22 years that I haven’t been in Fairhope. I went to Charlotte and stayed with the Jolley’s and did the family things with them. I had fun, but nothing beats my own family. All in all it was a good day, but when I talked to my mom that afternoon we both decided that we were sad that we weren’t together and that we won’t be doing this next year. Anyways, one of my favorite things to do in Charlotte is go shopping and it was even more fun this time because I had a gift card…yippee. So I headed over to Loft to pick out some new clothes. I got some new sweaters and a new pencil skirt. I also got a new pea coat and that’s exciting too. Here’s one of my new outfitsdscf0397…that’s my new pencil skirt that I’m really excited about. I decided  that I need a few more skirts and then I’m going to get some boots and when I go to Japan I’m going to pack skirts and a boots because skirts aren’t very bulky and they won’t take up all of the space in my suitcase since I have to take a medium size suitcase for 2 and half weeks and I have to have business attire. Oh on a side note the game on the tv in the background is the Auburn/Alabama game. Normally I’m a good little fan who pays attention, but since my team wasn’t exactly doing well I decided to put on a little fashion show. I think I’m more interesting than the game was. Back to Thanksgiving shopping…I also got the first two seasons of The Office. I’ve been watching them while doing homework and it’s been fun. My favorite purchase though was definitely the candy cane joe-joes from Trader Joes. Peppemint Joe-Joes are only out after Thanksgiving and before Christmas so I was really excited. In case you were wondering Joe-Joes are like oreos but even better and Trader Joes is a smaller grocery store which sells amazing and unique food. Since this is about culinary stuff I did do some cooking for turkey day and I made up a new recipe. I like to call it “Courtney’s Amazing Green Beans” they are fresh green beans and they’re very healthy so enjoy!

Ingredients:

 

  • 1 garlic clove roasted
  • pine nuts
  • green beans
  • 1 lemon
  • salt
  • pepper

 

Directions;

 

  • Cut off the top of the garlic and wrap it in foil. Drizzle the top with olive oil and sprinkle with salt and pepper. Bake in the oven at 400 for about 10-15 minutes. This is how ydscf0393ou roast the garlic. Once it’s roasted it should pop right out of the skin.
  • In a pan heat up the olive oil and then add in the pine nuts and smash the garlic and add into the pan. Cook for a few minutes until the pine nuts start to get roasted and brown.
  • Cook the beans for a few minutes either in the microwave or drop them in boiling water for a few just to get them edible.
  • Mix the beans in with the pine nuts and stir together while still on the stove. Squeeze the juice from the lemon over the beans and add salt and pepper to taste. 
  • Heat and make sure the beans are fully cooked and then enjoy.

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Filed under holidays, Jolley Adventures, vegetables