Recipes

Over the years, I’ve amassed quite a collection of recipes. Some are my own; most are not. Most are healthy; some are not. However, all of the recipes have a few common characteristics–they are easy, relatively inexpensive and all of the ingredients can be found in a regular supermarket. No fancy or exotic stores for me! And all of them can be adapted to fit a vegetarian diet (since I’m a vegetarian, this is extremely important to me).

The recipes in The Empty Kitchen are broken down into the following categories:

  • Breakfast
  • Soups/Sandwiches
  • Main dishes
  • Appetizers/Sides
  • Desserts

To find a recipe, select the category of recipe you’re looking for and you’ll come to a page with a listing of all of those recipes (Admin note: make sure you select the main category page rather than the fly-out recipe page. The main page lists all the recipes on the site in that category. I’m still trying to work out some kinks in this process)

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4 Responses to “Recipes”

  1. Alyssa B. April 10, 2010 at 9:16 am #

    Cincinnati Chili:

    1 box of any whole wheat spaghetti
    2 cans of Hormel Chili (vegetarian cans can be found)
    1 package of shredded cheddar cheese
    sour cream

    Boil pasta, heat up chili on the stove, drain pasta, mix into chili, (stir in a spoon full of sour cream if desired) dish out pasta into cereal bowls (a little bit is quite filling), cover top with a layer of cheese and microwave for a few seconds to melt. Goes well with a simple green salad.

    Hormel chili can of course be replaced with home made chili, but this is one of the rare occasions where I find the canned version very acceptable.

    • janalynch April 10, 2010 at 12:40 pm #

      this sounds perfect for a quick weekday meal! i’m looking forward to trying it!

  2. Glitterati April 20, 2010 at 12:20 pm #

    I love this quinoa salad, cobbled together from various recipes and my own ideas. It’s great as a side, or a light summer main, and can be served chilled or warm. If serving it warm, add a bit of extra olive oil to the dressing (chilling it dulls the flavour a bit, so the dressing as written is on the tart side). You could substitute couscous or small pasta for the quinoa too. (It looks like a lot of steps b/c I am bad at writing recipes, but it comes together quickly!)

    Slow-Roasted Tomato & Zucchini Quinoa Salad
    Total prep & cook time: about 30 mins, plus time to chill
    Serves: 2 as a main dish, and 4 as a side.

    Ingredients:

    For dressing:
    – 6 TBS olive oil
    – 2 TBS red wine vinegar
    – juice of 1 lemon (apx 1 TBS)
    – 2 cloves garlic, crushed
    – 1.5 tsp dried oregano
    – 3-4 good pinches of salt
    – 10 grinds black pepper (about 1/2 tsp)

    For quinoa:
    – 1.5 cups quinoa, rinsed & drained
    – 1.5 cups broth (chicken or vegetable will do)
    – 1 cup small-diced mushrooms (this works out to about 1/3 of a package of sliced mushrooms. But you can use more. Or less. It really doesn’t matter.)
    – 1 clove garlic, smashed.
    – 1.5 TBS olive oil
    – About 1.5 cups slow-roasted tomatoes (recipe here: http://is.gd/bASKj, the equivalent of about 1.5 pints of fresh cherry tomatoes went into this salad.) If you don’t want to roast your own tomatoes, use 1 cup chopped sundried tomato, or 1.5 cups halved fresh cherry tomatoes.
    – 1 zucchini, cut into a small dice
    – 1 cup Feta cheese, cut into a small dice
    – Extra olive oil & salt
    – 1/2 cup Greek dressing (see above)

    Directions:
    – Preheat oven to 350F.

    For Dressing:
    – Put vinegar, lemon juice, garlic, oregano, salt, and pepper into a tall glass or dressing shaker. Whisk or shake to combine.
    – Slowly add olive oil, whisking or shaking as you go until all the oil is added and dressing is emulsified.
    – Adjust seasoning to taste. (You’ll want this a bit on the tart/strong side, but it shouldn’t be mouth-puckering. If it’s too tart, add a bit more oil.)
    – Let the dressing sit for a few minutes so the flavours can hang out and become friends, then remove the crushed garlic cloves.

    For quinoa:
    – Over med-high heat, heat olive oil in a pot until shimmering. Place the crushed garlic clove in the pot and cook for about 30 seconds. Add diced mushrooms, season with a pinch of salt, and cook until the liquid released by the mushrooms is evaporated (about 5 mins). Remove clove of garlic & discard.
    – Add quinoa to the pot. Cook, stirring, about 2 minutes.
    – Add broth to the quinoa. Bring heat up to a boil, then reduce to a slow simmer. Cover, and let simmer 15 mins. When the 15 mins are up, check to see that all the liquid has been absorbed. If not, cover again, and let it go for a couple more minutes. If it’s been absorbed, turn off the heat, fluff quinoa with a fork, then re-cover and let it sit for about 5 minutes.
    – While the quinoa is simmering, toss the diced zucchini with a little bit of olive oil (just until the zucchini is glistening) and a couple good pinches of salt.
    – Spread zucchini onto a baking sheet, and roast in the oven until edges are golden, about 15 minutes.
    – Toss quinoa, zucchini, tomatoes, feta, and dressing until combined. (Drizzle with a bit of extra olive oil if you didn’t use the slow-roasted tomatoes, as they would have had some olive oil on them already.)
    – Chill in fridge for a few hours if desired, or serve right away!

    Hope you like it!

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  1. A good recipe is hard to find « The Empty Kitchen - April 9, 2010

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