Linguine with Sun-Dried Tomatoes

This is a delicious and quick prep meal.  Enough for 6 servings.

1 (16 oz) package linguine

1 (7 oz) jar sun-dried tomatoes in oil

1/4 cup chopped walnuts

3 garlic cloves, minced

1/4 cup extra virgin olive oil

1 (4 oz) package crumbled feta cheese

2 tablespoons thin fresh basil strips

Prepare the linguine according to package directions.

Drain the tomatoes, reserving 2 tablespoons oil.  Cut the tomatoes into thin strips.

In a skillet over medium heat, saute garlic in the reserved tomato oil and olive oil for one minute or until garlic is fragrant.  Stir in tomatoes and remove from heat.

Toss together the tomato mixture, cooked pasta, and feta cheese in a large bowl.  Sprinkle with chopped nuts.

 

Last minute dinner idea

I never made it to Wegmans today to get something for dinner.  I can only blame that on laziness.  It is a crappy day out and I just didn't feel like getting out in a drizzing "rain and snow mix."

So I scrounged through my pantry to see what I could come up with.  The idea was just to get something worth eating with at least a hint of nutrition.  

Here's what I came up with:

pasta

tuna fish

canned black beans

canned artichoke hearts

salt and pepper

paprika

What a surprise!  It was good!  The paprika definitely added pizazz.

I mixed everything up and found I had enough for another meal.

Roasted Eggplant and Tomato

This one comes from my Vegetarian India cookbook by Madhur Jaffrey.  I love this book.  Indian cuisine emphasizes vegetables and grains.  The author visited throughout the country of India to find how everyday home cooks prepare food.  The recipes are delightful, ingredients are readily available in this country, and the preparation time is minimal.

Try this one!

1 lb. slim, tender eggplants

2 medium plum tomatoes

1/2 teaspoon salt

freshly ground black pepper

1 to 2 fresh green chilies, finely chopped

1 1/2 tablespoons peeled and finely chopped shallots

2 teaspoons finely chopped mint

2 tablespoons chopped fresh cilantro

2 to 3 teaspoons lime juice

3 teaspoons mustard oil or a good quality extra virgin olive oil

Preheat the broiler until very hot.  Line a baking sheet with foil.

Using a fork, prick the eggplants all over.  Prick the tomatoes in just a few places.  Place both vegetables on the prepared sheet and put under the broiler.  Broil, turning the vegetables a little when one side is charred.  This may not happen evenly so keep checking.  Slim, tender eggplants take about 15 to 20 minutes, about the same as the tomatoes, but larger eggplants will take possibly up to 40 minutes.  The vegetables need to get very brown and become soft inside.  Remove them as they get done and put them in a sieve set over a bowl.

Set the vegetables aside until cool enough to handle, then peel them and remove their pulp.

Chop the vegetable pulp finely and put in a bowl.  Add the salt, pepper, green chilies, shallots, mint, cilantro, lime juice and 2 teaspoons of the mustard oil or EVOO.  Mix and taste for balance of seasonings, adjusting as necessary.

Put in a serving bowl and drizzle the remaining oil over the top.  This can be served cold or at room temperature.

Crockpot Adzuki Bean Soup

3 cups dried adzuki beans

1 tablespoon olive oil

2 carrots, chopped

2 tablespoons finely chopped ginger root

2 cloves garlic, minced

1 large onion, chopped

1 tablespoon cumin

1 lime, juiced

3 tablespoons fresh cilantro 

Soak beans overnight, drain, and add to crockpot with olive oil, carrots, ginger, garlic, onion and cumin.  Cover with 2 quarts water.  Cook on low for 6 to 8 hours.  Add lime juice and cilantro, stir to combine and serve.

Crockpot Cabbage Roll Soup

Like most of us, I make a lot of soup recipes during the winter.  Here is a newer one in my collection.

1 tablespoon olive oil

1 small onion, chopped

5 cloves garlic, crushed

2 pounds ground meat

1 teaspoon dried thyme

1 teaspoon oregano

1 teaspoon salt

1/2 teaspoon pepper

1/4 cup chopped parsley

1 16oz. jar marinara sauce

5 cups water

1/2 head cauliflower, finely chopped

1 small head cabbage, sliced

Place in crockpot and cook on high for 4 hours.