12 ounces bowtie pasta6-ounce bag baby spinach1 ½ cup marinara sauce2 tablespoons balsamic vinegar24-ounce package appetizer-sized turkey meatballs1 cup fresh mozzarella, diced Boil bowties, stirring the spinach in just before bowties are done. Meanwhile heat marinara sauce, vinegar and meatballs in medium saucepan over medium heat, stirring occasionally until hot. Toss with drained pasta and… Continue reading Bowties Marinara with Meatballs
Tag: balsamic vinegar
Lentils, Potatoes and Peas in Indian-Style Tomato Sauce
Serves 2 I think the source for this recipe was the magazine, Vegetarian Times. 12 ounces new potatoes, scrubbed, cut into 1-inch pieces½ cup red lentils8 ounces onion, chopped2 teaspoons olive oil1 clove garlic, minced1 teaspoon ground cumin1 teaspoon ground coriander1/8 – ¼ teaspoon hot-pepper flakes1 can (16 ounces) unsalted tomato purée1 teaspoon tomato paste½… Continue reading Lentils, Potatoes and Peas in Indian-Style Tomato Sauce
Lentil, Kale, and Sausage Soup
2 ½" piece smoked kielbasa, sliced thin2 teaspoons vegetable oil (if necessary)2 garlic cloves, minced1 small onion, sliced thin½ cup lentils, picked over and rinsed1 ½ cups chicken broth1 ½ cups water½ small bunch kale, stems and center ribs discarded, and leaves sliced thin (about 2 cups)1 tablespoon balsamic or red wine vinegar In a… Continue reading Lentil, Kale, and Sausage Soup
Salmon with Citrus Sauce
4 salmon fillets (approximately 1 ½ pounds)2 teaspoons plus 2 tablespoons butter¼ cup chopped shallots1 cup chicken broth2 tablespoons orange juice1 – 2 tablespoons balsamic vinegar1 tablespoon firmly-packed brown sugar1 tablespoon cornstarch½ cup toasted, sliced almonds Preheat oven to 350°. Soften 2 teaspoons butter. In a 13" x 9" x 2" pan arrange fish. Season… Continue reading Salmon with Citrus Sauce
Penne Niçoise (Vegetarian Times)
The following description is printed in the recipe:“All the vibrant tastes of traditional French Niçoise salad are here in a fish-free vegetarian version. The Kalamata olives make a tangy substitute for salty anchovies." Vibrant and tangy. Advertiser words I’ve never used in conversation, and you haven’t either. 1 pound green beans, trimmed and cut into 1… Continue reading Penne Niçoise (Vegetarian Times)
Chili-Marinated Sirloin
1 tablespoon soy sauce1 tablespoon fresh lemon juice1 tablespoon balsamic vinegar1 teaspoon brown sugar1 teaspoon finely-chopped, peeled, fresh ginger¼ teaspoon Asian chili paste1 pound (1 ¼" thick) London broil (a.k.a. boneless top sirloin) Combine marinade ingredients in a bowl. Score the steak on both sides. Place in plastic food-storage bag with marinade; seal, then turn… Continue reading Chili-Marinated Sirloin
“Spanish” Quinoa with Marinated Tofu (“The Vegan Slow-Cooker”)
This is a favorite that comes from the book, “The Vegan Slow Cooker”. The original recipe suggests that you could stir in cooked black beans at the end of cooking, but we just happened to have some tofu that week we cooked it. We really liked the way marinated tofu adds its flavor to the… Continue reading “Spanish” Quinoa with Marinated Tofu (“The Vegan Slow-Cooker”)
Hearty Meatless Sauce
The soy crumbles are meant to substitute for 12 ounces of browned ground beef. Different people have differing attitudes about how well they do that job. MorningStar Farms, Boca Burger, and Gimme Lean are companies I know of that make them. 1 large green pepper, finely chopped1 large onion, chopped3 cloves garlic, minced2 cans (28… Continue reading Hearty Meatless Sauce
Recipes out of the Blond Box 