College Vegetarian Cooking_ Feed Yourself and Your Friends - Megan Carle [23]
Cut the kalamata olives into thin slices. Cut the tomato in half, scrape the seeds out of the tomato with a small tool or your finger, and chop into ½-inch pieces. Finely grate 1 teaspoon of the lemon peel. Be careful to only grate the yellow part; the white pith underneath is bitter. Squeeze 3 tablespoons of juice from the lemon.
Place the quinoa in a bowl with the asparagus, kalamata olives, tomato, and lemon zest and stir until combined. Whisk together the lemon juice and olive oil and pour over the quinoa mixture. Stir well and season with salt and pepper. Serve topped with the feta cheese.
Bargain Shopper:
Grains such as quinoa, bulgur wheat, and rice are available prepackaged in most grocery stores. But you can save a substantial amount of money by purchasing them from the bulk food section at a natural food store. For that matter, many supermarkets now have bulk food sections, too.
Pasta with Braised Leeks and Winter Squash
Pasta with Braised Leeks and Winter Squash
So, I know pasta and winter squash sounds like a strange combination, but I promise it’s really good. Not only that, but all the colors make this a beautiful dish as well. The easiest way to peel the squash is to cut it into quarters first, then scrape out the seeds and cut off the peel. Because they’re so hard, if I do it any other way I’m afraid my knife will slip and I’ll cut myself. –M
Serves 4
2 large leeks
1 butternut squash (about 2 pounds)
3 cloves garlic, minced
½ teaspoon crushed red pepper
1½ cups water
1 vegetable bouillon cube
12 ounces uncooked pasta
Salt and pepper
¾ cup grated Parmesan cheese
Remove and discard the root end and the dark green leaves of the leeks, cut the remaining white and light green parts of the leeks in half lengthwise, and rinse the leeks well under running water—really get in there: dirt tends to lurk among the leek’s inner layers. Cut the leek halves crosswise into ½-inch-thick slices. Cut the squash in half across the neck, then put the halves cut side down on the cutting board and cut each half in half. Scoop out the seeds and strings with a spoon. Peel the squash with a vegetable peeler or cut it off with your knife, and cut into ¾-inch chunks. Peel and finely chop the garlic or pass it through the garlic press.
Place the squash, leeks, garlic, crushed red pepper, water, and bouillon cube in a large saucepan. Bring to a boil and cook over medium heat, stirring occasionally, for 12 to 15 minutes, or until the squash is tender.
Meanwhile, bring a large pot of salted water to a boil over medium-high heat and add the pasta. Cook, stirring occasionally, for 10 minutes, or until al dente. Drain the pasta in a colander. Season the sauce with salt and pepper, then stir in the Parmesan cheese and pasta. Serve immediately.
Food for Thought:
Consider switching to whole wheat or multigrain pasta. It really doesn’t taste much different, and it’s much higher in fiber. But here’s a tip from experience: don’t cook it as long as the package says. Whole-grain pasta can get mushy when overcooked.
Green Bean Salad
This is a great dish for a hot summer day when you need something light. The fresh green beans and grape tomatoes make for a delicious salad that’s nice for picnics, or to take along on a day when you don’t have time to stop at home for lunch. –M
Serves 4
2 pounds fresh green beans
½ small red onion
2 cloves garlic
1 cup grape tomatoes
¼ cup cider vinegar
2 teaspoons sugar
1 tablespoon canola oil
Salt and pepper
Cut off and discard the ends of the beans and cut into 1½-inch pieces. Peel and finely chop the onion and garlic or pass the garlic through