Entrees

Eats: Vegetables in Coconut Milk - Meatless Monday 008

Vegetables in Coconut MilkWhat You'll Need: 

  • Basmati Rice
  • 2 zucchini
  • Bell peppers, 1 Red and 1 Yellow
  • Onion
  • 3/4 C Coconut milk
  • 1T olive oil
  • 1/2 t curry powder
  • 1/2 t cayenne powder
  • salt
  • pepper

What To Do:

  • Seed and dice the bell peppers
  • Slice the zucchini
  • Chop onion
  • Saute the onion and bell peppers in a skillet with olive oil for 10 minutes
  • Add the zucchini. Continue cooking for 5-10 minutes. 
  • Add curry powder and cayenne powder
  • Add coconut milk. Let cook for another 5 minutes. 
  • Salt and pepper to taste

Serve over a bed of basmati rice. I made this when I got home from school today and it really hit the spot. Now, it's time for a nap before I start work. 

Happy Meatless Monday! 

XO Panda

Amanda ❤

Eats: Soy Chorizo Mexican Pizza - Meatless Monday 007

Soy Chorizo Mexican Pizza

I'll be the first to tell you that my favorite fast food restaurant is Taco Bell, but we all know it's not exactly the healthiest. So here's a take on their Mexican Pizza, meatless style, (sort of). I've been eating soy chorizo for years and don't really taste the difference between it and it's meaty counterparts. 

You'll need: 

  • Whole wheat flour tortillas
  • Refried black beans
  • Soy Chorizo
  • Low fat pepper jack cheese
  • Toppings: I used tomato and avocado

What To Do: 

1. Preheat oven 400˚F. 

2. Add a few tablespoons of water to the beans to thin them slightly. Then spread them out on the tortilla so they cover the surface. 

3. Divide the cheese and the chorizo among the pizzas evenly. 

4. Place pizzas on a baking sheet and cook until the bottoms are crispy and the cheese is fully melted. About 15-20 minutes. 

5. Add extra toppings, cut the pizzas in 6 slices and serve. 

I think this would make a good post workout snack or even a good dinner with a spinach salad. 

Enjoy! 

XO Panda

Amanda ❤

Eats: Farfalle with Cream and Avocado - Meatless Monday 005

Farfalle with Cream and AvocadoParty foul, guys! I totally forgot to go Meatless this Monday but I made up for it on Tuesday. I made this recipe for dinner. It's one of the recipes from the vegetarian cookbook, I told you about that I'm using to help aid in this venture. My sister decided to partake in Meatless Tuesday with me this week and she mentioned that it would be good with broccoli in it and I couldn't agree more. Broccoli and peas would be a good choice to pop in but it was still good nonetheless. 

You'll Need: 

  • 4 Tbsps EVOO
  • 1 large onion, chopped
  • 2cloves garlic, finely chopped
  • 1 tbsp dry white wine
  • 1 lb. Farfalle
  • 1 ripe avocado
  • juice from 1 lemon, freshly squeezed
  • 1 cup plain yogurt
  • Salt and pepper
  • 1 fresh red pepper, thinly sliced 
  • 1 tbsp fresh parsley, finely chopped

What To Do: 

Heat 2 tbsp of the oil in a large frying pan over medium heat. Add the onion and garlic and saute until softened, 3-4 minutes. Add the wine and simmer until evaporated. Set aside. Cook the pasta in a large pot of salted boiling water until al dente. Peel, pit, and dice the avocado, drizzle with lemon juice to keep from turning brown. Whisk the yogurt, with the remaining 2 tbsp of oil in a large bowl, season with salt and pepper. Add the chile and parsley. Drain the pasta and toss in the yogurt sauce. Add the onion and avocado, toss again and serve hot. 

Serves: 4

Prep time: 30 minutes

Cook time: 20 minutes.

Amanda ❤

Eats: Pesto Lasagna - Meatless Monday 003

Pesto-Lasagna

 

You'll Need: 

  • Pesto (recipe for fresh pesto below)
  • Grated Parmesan
  • Lasagna sheets
  • Salt

I used pre-made pesto from my local grocer but if you want to make it fresh, you can.

You'll need: 1 bunch of basil, 2 garlic cloves, 1 tbsp grated pecorino, 1 tbsp grated parmesan, 1 tbsp pine nuts, 1/2 C olive oil.

Wash and dry basil. Peel and chop garlic. Put the basil, pecorino, parmesan, garlic, and pine nuts in a blender and pulse to a smooth paste. Add the oil a little at a time and season slightly with the salt. Set aside in fridge. Cook lasagna sheets in salted boiling water until al dente and drain. Layer and alternate with lasagna and pesto. Last minute I decided to add some sun-dried tomatoes but that's completely optional. 

XO Panda

Amanda ❤

Meatless Monday 002: Sun-Dried Tomato Potato Tacos

Sun-dried Tomato Potato TacosThis isn't the most appealing food photo that I've taken but let me tell you, it's delicious. Once a month I get a heavy carb craving. (Thanks, lady problems) In an effort to maintain my goal of completing 52 weeks, if not more, of Meatless Monday I chose to make these. They're super simple to make.

You'll need a jar of sun-dried tomatos, everything else that you use to make mashed potatoes, and shredded cheese. 

Make mashed potatoes. When it's all done, mix in as many tomatoes as you like. Heat up a corn tortilla until it's soft and spoon potatoes into tortilla, add cheese. After you've made as many as you want to make, heat up a small pan with a little oil and fry the shells until crispy. Drain the excess oil from the shells, and enjoy. 

XO Panda

Amanda ❤

Eats: Turkey Pita

Turkey Pita
If you're in a pinch and need something delicious in 30 minutes, this is totally something for you. 

You'll need: 

  • 1/8 Onion
  • 1 red bell pepper
  • 2 tbsp oil
  • 2 pita breads
  • 1 lb ground turkey
  • 1 can El pato sauce
  • 1 tsp cayenne pepper
  • salt and pepper

1. Preheat the oven to 350 degrees 2. Peel and chop the onion 3. Wash, seed and slice bell pepper into thin strips 4. Saute onion and bell pepper in a skillet with the oil until softened 5. Warm pita bread in the oven 6. Add ground turkey to skillet with onion and bell pepper until cooked through, season with salt and pepper 7. Drain excess fat (it shouldn't be a lot) 8. Add can of El pato and Cayenne pepper cook for additional 2-3 minutes. 9. Open pita breads and fill with mixture. 

Enjoy! 

XO Panda

Amanda ❤

Eats: Chicken Bacon Ciabatta

This semester is finally showing it's true colors, and it looks like I'll be subsisting mostly on Bananas, shakeology, trail mix and Nong Shim Noodles in Hot & Spicy. I've realized I barely have time to eat these days which is no bueno, but I was finally able to make something fairly decent for my sister and I, for lunch a couple of weeks ago. 

Chicken Bacon Ciabatta
You'll Need: 

  • 1 ciabatta loaf
  • 1 or 2 ripe tomatoes
  • 1 or 2 leaves of romaine lettuce
  • 1 small chicken breast
  • 4 slices of bacon
  • 2 tbsp mayonnaise
  • 1-2 tbsp horseradish
  • salt and pepper

1. Cut the bread in half lengthwise 2. Wash tomatoes and slice thinly, wash lettuce and remove damaged areas 3. Cut the chicken breast in half lengthwise, place between parchment paper and flatten with a rolling pin 4. Cook the bacon in a skillet until crispy and drain on paper towels or napkins 5. Add the chicken to the skillet and cook for 2-3 minutes on each side until tender 6. Combine the horseradish and mayonnaise in a bowl 7. Spread the breadwith this mixture, place the tomato slices on one of the bread halves. Season with salt and pepper, place chicken and the bacon on the tomatoes and cover with lettuce. 

8. Close, cut and serve. Makes 2. (If you're adding cheese, I suggest you place it between the chicken and the bacon.) 

Enjoy! 

XO Panda

Amanda ❤

Eats: Rosemary Chicken

Rosemary-Chicken

This recipe originally called for the chicken to be fried, but I didn't feel like frying it so I baked it instead, and it came out delicious! I'm posting the what I did, but if you want the fried version of it, I'd be happy to give it to you. 
Rosemary Chicken
Season chicken with salt and pepper. Simmer 1 tablespoon chopped parsley, 1 small onion, chopped, and a small clove or garlic, minced, in 1 tablespoon oil. Add 1 tablespoon butter or margarine to the pan, sprinkle a little more salt and pepper. Add 2 tablespoons wine vinegar diluted with 1/3 cup water. Pour over chicken, the cover the chicken with the sauteed mix, and sprinkle with Rosemary. Cover with Aluminum foil. Heat in oven on 350˚ for 45 minutes. Uncover and bake for another 30 minutes. 
 
Enjoy! 
 
Amanda ❤

Eats: Spaghetti and Sausage Stuffed Peppers

Spaghetti-and-sausage-stuffed-peppers

So when I originally found this recipe, it called for CANNED spaghetti and meatballs. CANNED! And forgive me, but I think a red pepper deserves MUCH MORE respect than having a can of Chef Boyardee stuffed into it. 
I just made my regular spaghetti and sausage though and filled the pepper with that. 
For the pepper: Preheat oven to 350*. Cut off the top, and remove the seeds and stem. Parboil the peppers for about three minutes. Stuff until full. I layered between spaghetti, sausage, and muenster cheese. I arranged my peppers in a square baking tin to keep them upright. Put a generous amount of grated parmesan cheese on top of the peppers, and put them in the oven. Let bake for about 20 minutes or until the parmesan cheese browns slightly. 
Hope you enjoy! 
 
Amanda ❤

Eats: Discada

Hey there guys! Today I'm going to share a recipe to a dish called 'Discada' that my Uncle Paco shared with me during Christmas. I think I first tasted Discada when I was about 11 or so, and I've loved it ever since. I will caution you though, it's heavy on the meat so this definitely is NOT vegetarian friendly. This dish is originally supposed to be cooked on a plow disk, out in the open, using propane but can be made just as easily indoors. 

You'll need: 

Discada 1

Meat: Ham, turkey slices, hot dogs, carne asada meat

Discada 2 vegetables

Vegetables: green bell pepper, red bell pepper, yellow bell pepper, tomatos, onion, mushrooms, pineapple 

First prepare all your meats and vegetables. Make sure you prepare them on different surfaces . Over a medium heat, you're going to cook all your meats first starting with the one that will release the most juices (carne asada meat), next will go your ham, hot dogs and finally the turkey. Each time you introduce a new meat, you'll want to move the cooked meat out to the side of the pan. 

Discada 3 cook

Next, you'll add your vegetables starting the ones that need the most cooking, all peppers. Then mushrooms, pineapples, tomatos, and finally onion. 

Discada 4 add

Once those are mostly complete, add a small can of tomato sauce to the mixture and maybe about a quarter of a cup of water so that everything can continue to cook. Cover and let simmer for about 10 minutes to ensure everything is cooked, and you're ready to eat. 

Discada 5 eat

I've always eaten it with tortillas but I'm sure you can scoop some into a bolillo and make a sandwich out of it. 

Have you ever had discada before? If not, I H\hope you give it a try. If you do, tell me what you think about it.  

Enjoy! 

//Panda

Amanda ❤