Wednesday, February 23, 2011

got an hour to kill?

i felt like i wasn't absolutely starving when i went to cook dinner last night, so i made an easy dinner, but with some simple waiting time. totally worth it, especially for the leftovers!

i made scalloped potatoes, fancy beans and rice, and green beans with mushroom and cashew

scalloped potatoes
  • 4 medium sized potatoes, peeled and THINLY sliced
  • 1 medium onion, chopped
  • 3 tablespoons soy free earth balance
  • 3 tablespoons brown rice flour
  • 1 teaspoon salt (or to taste)
  • fresh pepper, to taste
  • nutritional yeast, to taste
  • garlic powder, to taste
  • 2 cups milk of choice

PREHEAT oven to 350 F
in a casserole dish, start with a layer of potatoes
add some of the onion,
1 tablespoon earth balance (a lil dab here and there),
1 tablespoon flour (sprinkling evenly over layer),
then some salt, pepper, nut yeast, garlic powder
repeat and make two more layers, until ingredients are used
carefully pour the milk over the top layer, making sure to get the liquid into the nooks and crannies.
bake for about and hour, or until liquid is bubbling, top is brown, and it smells done.

fancy rice and beans
  • 1 teaspoon olive oil
  • 1 small onion, chopped
  • 2-3 cloves garlic, minced
  • 1/2 cup long grain brown rice
  • 1/4 cup drained and packed sun-dried tomatoes (the kind in olive oil), chopped
  • 1 1/2 cup vegetable stock
  • 1 can roman beans, drained and rinsed
  • 1 small zucchini, sliced
  • smoked chipotle powder
  • salt and pepper, to taste
  • cilantro, chopped
in a medium saucepan, heat oil over medium heat
add onion and garlic, stir for about 3 minutes
add rice, tomatoes, and stock. bring to a boil, then cover and reduce heat to low
simmer gently for about 35-40 minutes
add beans and zucchini, cover and cook for another 5-7 minutes, or until rice is cooked and liquid is absorbed.
season with salt and pepper, top with cilantro
green beans with mushroom and cashew
  • 1 teaspoon olive oil
  • 2 cloves garlic, chopped
  • 2 hand-fulls of green beans
  • 4-5 baby bella mushrooms
  • pinch of chili powder, ginger, salt, and pepper
  • 1/4 cup chopped or whole raw cashews
in a medium frying pan, heat oil
add garlic, stirring about 2 minutes
add green beans, cover and cook on medium heat for about 4 minutes
  stir in mushrooms, and spices, cover for another 4 minutes
add cashews and stir frequently
cook until green beans are at desired consistency.

once it's all done, plate it and gobble!
(warning! potatoes might put you in a food coma!)

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