I put risotto, Sun-Dried Tomato Risotto to be specific, on the menu for our first week in VA, and I was SO excited to have it for dinner! Ever since doing food tasting for our wedding, I have been in awe of the creamy, delicious-ness that is risotto! The caterer brought out this rich and luscious butternut squash risotto, and I was sold on both the caterer and this amazing food called risotto I had never tried before.
Tag Archives: vegetarian
I have wanted to make a gratin for a while. First of all, gratin [gra-teh(n)] sounds super fancy, so if you tell someone you are making them a gratin, they will immediately think you are an amazing cook. Secondly, what is not to love about a gratin… cheesy goodness with a crisp breaded top… amazing!
Unfortunately, every time I ran across a recipe for one (or even worse, a scrumptious-looking picture), I would think, Ooo, that looks soo good, but Adam would definitely despise this. Cooking without cheese really limits what is available to make. But why am I complaining, I cause even more problems being a vegetarian! Continue reading
I love asparagus! I love asparagus! I love asparagus!! Have I mentioned that I love asparagus? I love it so much that I never order it at restaurants because I know that they will only give me 4 measly spears, and all I will be left thinking about is how I want more! Each week, I buy a pound of asparagus, and between me and Adam, it is gone in one night! Continue reading
Stuffed peppers were one of the first things Adam and I made together. I found them in a cookbook my mom had given me: “3 in 1 Vegetarian Cookbook“. I had only “started liking” (a.k.a. tried) bell peppers a few months before this, so I had no idea what I was getting myself into! I decided that peppers couldn’t be very filling, so I made them as an appetizer and planned something else entirely for the main course. About 3 bites in, I realized I wouldn’t be eating much of that other dish I had cooked. Continue reading
I love quinoa! It’s so filling and there are so many things you can do with it. As a vegetarian, you eat a lot of grains, and it is very easy to get sick of pasta and rice all the time. Quinoa is a great way to mix things up! Plus quinoa is a superfood – it is very high in protein, it is actually a complete protein and is high in fiber, iron, and magnesium. Continue reading
Back in my college days, I lived entirely off of pasta and cheese (well almost entirely), but of course I wouldn’t have the same thing all the time… one week it’d be manicotti, and then stuffed shells, a nice lasagna thrown in here and there, and when I needed a quick dinner, spaghetti with parmesan cheese. I know, I know… you’re thinking about how creative and delicious that sounds.
Well, Adam doesn’t like cheese – crazy I know! – so I was forced to use a lot less cheese in my cooking whenever we would eat together. Since we’ve been married, I’ve used cheese quite sparingly.
My body is very grateful that cheese no longer consumes 50% of my diet, but I still crave a good cheesy pasta every now and then. I desperately wanted to find a way that both Adam and I could enjoy some cheesy pasta dish. After a little creative thinking I came up with this solution, which is a lot healthier than most zitis, and, more importantly, satisfies my desire for cheese and Adam’s disgust of it! Continue reading
I love to find simple ways to cook my food separate from Adam’s. You know, make sure all of the delicious vegetable are untainted by meat. 🙂 Making individual portions of the pot pie was the perfect way to do that!
When I was thinking of what to call this, I was inspired by Pizza Hut’s Personal Pan Pizzas. I used to do Book-It in elementary school, so each month my family would go to Pizza Hut for dinner, and I would get a free personal pan pizza because I got enough stickers from the books I read. Anyway… In honor of two separate pot pies, I introduce to you the Personal Pot Pie. Continue reading