Made a refined oil free walnut pesto a few days ago so I’ve been loving pesto pasta. I made this meal for my family the other night: pesto pasta with sauteed zucchini, cherry tomatoes, onions, garlic, and spinach with lemon on everything. They loved it 😋 These tastes are so refreshing for summer
Hey everyone! So this is going to be my first post in a series of student-friendly recipes I’ll be posting. This is kind of a mash-up of like 3 different veggie omelette recipes I saw, so this is by no means an original recipe. Hope you enjoy!
Prep: 5 minutes
Cook: 10 minutes
You will need:
2 large eggs
½ cup cooked + chopped baby spinach (I use frozen spinach for convenience)
½ cup shredded parmesan
2 cherry tomatoes, diced (or ¼ cup canned tomatoes will work as well)
¼ cup white onion, diced
¼ tsp. garlic powder
Salt and pepper to taste
Heat some vegetable oil in a medium skillet on medium-high,
saute onions and spinach until the onions are slightly golden brown. Take it out of the skillet and set aside.
Beat eggs together in a bowl.
Add sauteed mixture, diced tomatoes, and parmesan to eggs. Season with garlic powder and salt/pepper to taste. Mix until well combined.
Pour the mixture in skillet over medium-high heat and cook until the edges are brown
Flip and cook for 2-3 minutes
Add as many vegetables as you like! Green bell pepper and/or mushrooms will work well in this recipe
If you would like some spice, this is amazing with some Sriracha
That’s all I have! Feel free to send me an ask if you have any questions/comments/concerns. I’d love to hear from you! :)
•Set oven to 375°
•Slice pocket in chicken
•Stuff chicken with feta, spinach, onion, & pepper.
•Season (all seaoning I used are in a pic above)
•Bake for 45 min or until cooked
•Slice up all your zucchini & squash after rinsing them
•Place in pot with olive oil on a medium heat
•Add onion and diced tomatoes
•Sautee until soft/ to your liking, adding pepper & a seasoning of your choice
•When finished, top your dish off with parmesan or mozzarella cheese
The differences between full fry up breakfasts in the UK
English Breakfast :
Eggs, bacon, pork / beef sausages, grilled tomato, baked beans, mushrooms, sauteed potatoes, fried bread or hash browns and often enough a bit of black pudding nicked from the Scots. Tea.
Scottish Breakfast :
Oats, eggs, bacon, black pudding, white pudding, haggis, pork or beef sausages, grilled tomato, haddock, smoked salmon and griddle scones.
Irish Breakfast :
Irish bacon, Irish sausages, baked beans, black pudding, white pudding, hash browns, grilled tomato, sauteed potatoes, Irish soda bread/soda farls, potato bread, black pudding, mushrooms etc.
Welsh Breakfast :
Same as English and Irish but use Welsh butter, milk, cockles etc and have it with their speciality laverbread
This takes a bit more effort, but makes a whole lot of pasta if you’re having a low spoon day later in the week- just heat in the microwave! There’s no need to worry about having protien or veggies with this pasta because there’s some cooked right in. This recipe is super versatile. It can be made vegetarian, vegan, or gluten free depending on the pasta you use.
1 lb [450 g] (1 box) of your favorite pasta
1 jar of your favorite sauce
2 Tofurkey sausage (vegetarian) or precooked Italian sausage
1 pt cherry or grape tomatoes
1 bag baby spinach
minced garlic (optional)
red pepper flakes (optional)
Bring a pot of water to a boil, cook pasta according to directions
cut tomatoes into quarters, chop up whole bag of spinach, set aside.
Cut sausage into discs.
Heat olive oil in a pan. Add garlic and red pepper flakes. Brown sausage in pan. Remove and set aside.
Sautee spinach and tomatoes if desired, the same way as with the sausage.
Strain pasta, place back in pot. Toss in sausage, tomatoes, and spinach.
sansie-baby answered: My mom fries it in egg and fish sauce so there’s this crispy egg shell around the tofu and it’s yummy.
msr-aeshling said: tahu kecap kudus. highly recommend. it’s fried tofu in sweet soy sauce and it can have other stuff, like broccoli and shrimp
ohtoriprince answered: I mix it in with chorizo de soya and eat with tortillas. Or I add it to chilaquiles.
complicatedspace answered: i really like it fried and then sauteed with tomatoes and garlic. or tofu/tomato/egg drop soup w/ lots of chives.
daintyfuck answered: my mum gave me her recipe for three cup chicken modified to be vegan hmu if you want it friend
heartsignal answered: is it silky? because then fry it with some oil and then flavor with soysauce + chillies and it’s amazing. You can add meat if you want
thebirdsandtheseas reblogged this and added: i love marinating cubed tofu in sesame oil, soy sauce, sriracha, and ginger, with a dash of sugar (sometimes i substitute sugar with hoisin sauce). with that, i either stir fry, liquid and all; add cold to my salad; or bread it using half flour/half crushed oats (with a bit of salt+pepper+whatever other spices to taste).
heartsignal said: Also fish tofu soup with some tomatoes is really good, i’m sorry I just love cooking tofu.
julaya-antolin answered: pan fry + add broccoli and zucchini then + peanut sauce (rice vinegar, pbutter, soy sauce, chilli paste, sesame oil)
fresh-biscuits answered: Mapo all the way. Althougj, I do like it fried with a fish sauce, chili paste, garlic, green onion dipping sauce.
flybaldies reblogged this and added: soft/silken?? tofu’s really good by itself either as a block or mixed in with sesame oil, soy sauce and chunks of century egg…! agedashi tofu is great too, and sundubu jjigae
If you’re living in the Western Hemisphere like me, then you are reaching the end of long summer nights, the heat of a blazing sun, and the freedom of a full day ahead. This month is the perfect time to take advantage of the weather and bring together your friends for a chance to dress up and enjoy each other’s company. When I say throw a garden party—- I literally am referring to a fairy tale version of Alice’s tea party. Make it a wonderland.
Cheeses Is Born Burger (comes with Baby Swiss Cheese) Season 5, Episode 6: Father of the Bob
I know, it’s delayed. But trust me this recipe is worth the wait. A beef patty flavored with mustard and paired with sauteed mushrooms, tomatoes and garlic, all topped with melted baby swiss and a drizzle of brown gravy
I have to admit- these were so good that by the end of the day I ate the whole thing haha! Hot or cold, these are just plain delicious. They’re really simple to make (you can really make most green veggies thisway!) and use ingredients I always have on hand so it’s a great in-a-pinch, go-to recipe!
Here’s a few ways to use them:
my favorite- as is straight out of the pan haha!
layered on sandwiches (gluten free bread optional) with hummus & baby spinach
tossed in a big salad with light vinaigrette & blue cheese
served warm over brown rice or quinoa (especially with baked or grilled salmon)
warm on a wrap with fresh mozzarella (optional grilled chicken/ tofu/ tempeh), spinach & fresh tomatoes
This recipe is highly customizable to your tastes, quick, and can make several breakfasts at once. Good for any diet that allows eggs. Also good for leftovers!
-eggs -cooking oil -milk -spices of your choice -add-ins: any combination of veggies, meat, cheese, sauces, etc. this is where you get creative. I have a few suggestions below
You will need:
-muffin pan(s) -oven -a couple of larger bowls -whisk or fork -whatever you need to prep cook the add-ins you choose
-Choose and cook your add-ins if necessary. The total amount of your add ins should fill about ¼ of your muffin cups. (See below for suggestions) Mix your add-ins together into one of the bowls. -Preheat your oven to 350 -Break eggs in the other bowl. The number will depend on how many you want to cook and how many muffin cups you have. Each egg will make roughly 1.5 to 2 frittatas. I like to make a bunch at once. -Add milk to the bowl with your eggs. The ratio should be about 1/ cup for 6 eggs. Adjust according to how many eggs you have. -Whisk your eggs and milk thoroughly. Add dry spices to the eggs. I recommend at least adding some salt. -Cover the bottom and sides of each muffin cup with cooking oil. -Fill each muffin cup with your egg mixture and add-ins. Each muffin cup should be about ½ to 2/3 full. -Bake for 10-20 minutes, depending on how hard you like your eggs cooked. Under-cooked frittatas will stick to the pan, though. There should be no runny egg mixture if you stick a toothpick or fork in. The outside edges should be at least slightly browned. -Remove from oven and allow to cool for 10 minutes. Keep in mind they will cook a little bit more when you first take them out. -Enjoy! If you are having trouble getting them out of the pan, stick a fork between the frittata and the pan and run it all the way around to separate it from the sides. -You can put these in the fridge and reheat in the microwave.
You can pretty much go crazy here, but here are a few add-in combinations I have tried that were yummy:
-sauteed spinach, sliced tomatoes, pesto sauce -diced ham, cheddar, hash browns -bacon, spinach, swiss cheese -onions, potatoes, colby jack
You can also add stuff on top after you take them out of the oven, like sriracha, salsa, etc. For extra cheesy-ness, sprinkle shredded cheese on top of the frittatas immediately after you take them out of the oven. The cheese will melt as they cool.