Entries Tagged as 'main dishes'
I don’t know if you guys consider this a full dinner, but at the very least, this is one of my absolute favorite snacks. I can almost never resist a portobello anything on a restaurant menu — whether it’s a salad, burger, or a delicious combo like this!
Chad and I have spent a good deal of the last few weekends househunting (basically everytime we’re not working or committed to something else) and it’s a long, intense process that so far isn’t even close to finishing.
Have any of you guys gone through it? We had a few places we were considering, and they’ve inevitably sold before we could even decide whether to make an offer! I guess it’s good news for the economy, but it’s a little stressful for us.
Fingers crossed that we find something soon! I’m really looking forward to living in one place for more than 3 years in a row — I haven’t since I was 17!
Portobello Mushroom “Pizza”
4 portobello mushroom caps
8 ounce can store-bought pizza sauce
1/4 cup freshly grated Parmesan cheese
8 ounces mozzarella cheese (pulled apart or thinly sliced)
Preheat oven to 350. Spray rimmed baking sheet with non-stick spray. Clean mushroom caps with paper towel and remove stems. Spoon 1/4 cup tomato sauce into cap. Layer parmesan cheese and then with mozzarella cheese. Bake in oven for 20 minutes. Add two small basil leaves as a garnish. Serve warm.
Tags: appetizers · main dishes
Some of the easiest, simplest dishes on this site are also the most popular. They’re the ones that you guys email me to tell me you tried on a random Wednesday, and that you and your families loved. I won’t lie — those are some of the best emails I get.
And I very much hope that this will fall into that category. This is such an easy, healthy, inexpensive recipe that makes for a delicious dinner. It’s vegetarian, but you could easily throw on some grilled chicken strips for a little extra protein or for those members of your family who can’t imagine dinner without meat.
A lot of people have a major aversion to green peppers — I actually like them, but it’s like cilantro or celery, you never want to include them when you can find an easy substitute. Yellow and red bell peppers have a softer, mellower flavor without any bitterness — combine that with some freshly grated Parmesan, great olive oil, and whole wheat pasta, and you’re basically done. Delicious and simple!
Bell Pepper Pasta
1 pound whole wheat rotini pasta
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1 shallot, minced
1/4 cup olive oil
1/2 cup water
1 cup parmesan cheese
2 cloves garlic, minced
Fresh ground pepper
Boil pasta in salted water according to the package directions. While the pasta is boiling, heat the bell pepper strips, garlic and shallot with 1/4 cup of olive oil and 1/2 cup of water, cooking until the peppers are tender and the water has mostly boiled off. About 1 minute before the pasta is finished, add the parmesan and stir thoroughly. When the pasta is finished, drain the water and add to the pan with the pepper strips and olive oil, and stir. Add salt and pepper to taste.
Spoon into bowls and top with additional parmesan cheese, if desired. Serve.
Tags: food · main dishes
For the past few weeks, I haven’t done much serious cooking — although I’ve made dinner most nights, it’s usually just a really simple baked chicken or fish in a super easy (sometimes store-bought) marinade. Takeout was a lot easier in New York, so I’ve had to adjust a little for the night when we don’t want to put much effort into dinner.
So I thought I’d share one of my easy, go-to recipes! You probably have almost all of these ingredients in your fridge right now, so if you want, feel free to whip this one up tonight. It only takes a few minutes!
I’ve gotten so used to running at 200% for the last few months, I almost cant get my mind around the idea of a full weekend with nothing to do. We’re heading to the Rodeo tomorrow night, which I absolutely can’t wait for, and hopefully we’re going to start looking at houses in the next few weeks! Today, it’s 10:30 a.m. and I’m still in bed catching up on Portlandia, trying to motivate myself to get dressed so I can go shopping. Not a bad day so far!
Maple Glazed Salmon
4 tbsp maple syrup
1 tbsp soy sauce
1 small clove garlic, minced
1/8 tsp fleur de sel
Pinch of fresh ground black pepper
1/2 pound salmon
Preheat oven to 400 degrees.
In a small bowl, mix the maple syrup, soy sauce, garlic, salt, and pepper. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.
Tags: food · main dishes