Posts Tagged ‘spinach’

Pasta with Zucchini, Potato Wedges, and Sautéed Garlic-Spinach

Here’s yet another dinner that’s finally getting documented.  This dinner was a slight challenge to put together because the stipulation was no onions, as my friend is allergic to them.  If you check out my other posts, you’ll notice I rarely have recipes that lack onions.  So I pondered this and came up with, Pasta with sautéed zucchini in a garlic marinara sauce, crispy garlic potato wedges and sautéed garlic-spinach.

Sautéed Garlic-Spinach

  • Olive oil
  • Salt
  • Garlic, 3-4 cloves minced
  • Spinach – I used the cup of spinach leaves I had left, but if you’re making more than that, just increase the amount of garlic you’re using.
  1. Heat the olive oil in a pan.
  2. Toss in the minced garlic and fry it until the garlic starts turning golden brown.
  3. Add the spinach and sautée until the leaves go limp.
  4. Add salt to taste.

spinach

 

Pasta with Sautéed Zucchini in a Garlic Marinara Sauce

  • Half a box of medium or large shell pasta
  • Marinara Sauce (or you can make it yourself)
  • Garlic – 5-6 cloves, sliced thinly lengthwise
  • 1 large zucchini, sliced in half circles
  • Dried basil
  1. Heat water in a large sauce pan and bring to a boil.
  2. Add pasta and cook for 10 -12 minutes or according to the package until it is al dente.
  3. When cooked, remove pasta from flame and strain in a colander. Leave the pasta there.
  4. In the saucepan, start heating the marinara sauce on low heat.
  5. Next, heat oil on a pan.  Add the garlic and cook until it is golden brown. Add this to the marinara sauce.
  6. If needed, add more oil to the pan and let it heat up.
  7. Place zucchini on the pan in a single layer.
  8. Flip the zucchini over, and sprinkle with dried basil. Don’t let it over cook, and make sure to cook each side evenly.
  9. Add this to the marinara sauce and pour in the strained pasta.
  10. Mix, let it cook for a couple more minutes and remove from the flame.

pastazucchini

 

Crispy Garlic Potato Wedges

  • 1 large potato
  • 2 tsp. canola oil
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1 tsp. pepper
  1. Preheat the oven to 425°F.
  2. Cut the potato into approximately 12 wedges and place in a medium-sized bowl.
  3. Add the remaining ingredients, and toss to coat.
  4. Arrange the potatoes  in a single layer in a large baking pan coated with nonstick cooking spray (or olive oil if you don’t have cooking spray).
  5. Bake at 425°F for 25 minutes.
  6. Flip all the wedges over, then bake 20-35 minutes longer or until crisp.

This dish should be started first as it takes the longest time to prepare.

potahtoes

 

And when it’s all done, you’ve got a delicious meal:

dish

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Baking a Pizza from Scratch!

It’s dinnertime in the Viesh Household and homemade pizza’s on the menu.  Originally, when I came up with this idea, I decided to get pre-made crusts, and Jack & Karen agreed:

premade

but then, Alex jumped up and down about making the crust from scratch, so we used this recipe:

Pizza Crust

  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water (110 degrees F/45 degrees C)
  • 2 cups all-purpose, unbleached flour (about 2-2 1/2 cups of flour per pizza)
  • 2 tablespoons olive oil (add one tbsp. at a time. You don’t want the dough to be sticky or too dry)
  • 1 teaspoon salt
  1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, combine 2 cups flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat/kneed well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 425°F (175°C).
  3. Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape. Drizzle olive oil on the dough and bake for 5-8 minutes until the dough is slightly golden brown.
  4. Cover with your favorite sauce and toppings and bake in preheated oven until golden brown, about 12 minutes.

alexdough

Pizza Toppings

  • Mozzarella Cheese
  • Parmesan Cheese
  • Pizza Blend: Mozzarella & cheddar blend
  • Spinach leaves
  • Minced Garlic/Garlic Salt
  • Green peppers
  • Tomatoes
  • Oregano
  • Basil leaves
  • Crushed Red Pepper

toppings

I topped the pizza half & half, because Jack couldn’t eat the real garlic and he didn’t want spinach or too many peppers, and I left out peppers on part of the pizza because Jason can’t stomach them.

topped

We baked the pizza for somewhere between 10-15 minutes with the oven preheated (for 12 minutes at least) to 425°F, until we got… DELICIOUS:

BAKED

It looked so good and smelled so delicious it got sliced before I could take a picture. Here’s Jason & Jack with their slices:

jason

jack

And I have leftovers for tomorrow! YAY!

  • Have you ever made pizza from scratch?
  • How did you make it?
  • What kinds of toppings did you put on it? What blend of cheese did you use?
  • Most importantly, have any of you made pizza sauce from scratch?

Salads: Beyond a Plateful of Lettuce

Upon finding out that I’m a vegetarian, people always ask me, “So, what do you eat? Salads?”  I used to respond with annoyance about how I hated salads, that vegetarians are people, not rabbits, and that everyone on the planet is completely narrow-minded, but now I suppose I have to eat my words. Sort of.

Salads aren’t inherently awful.  But, the simple garden salad with ranch dressing and croutons, aside from serving as a delicious side to a pizza hut Veggie Lover’s pan pizza, bores me to tears.  Creativity, wins again though, and I’ve found several places in Boston that serve delicious varieties of salads – go figure. Here are my two favorites:

1) Sal’s Pizza – Located in the center of Boston University’s campus (BU East T stop on the Green Line B), Sal’s offers multiple varieties of giant-sized, boxed salads to go.  The garden salad and Greek salads are my favorite because they each have distinct sets of ingredients and generous helpings of veggies aside from lettuce.  They offer about 10 different options for dressings, which is great if you’re me and tend to get bored quickly.

2) Panera Bread – The Greek Salad: This salad offers a healthy blend of romaine lettuce, vine-ripened tomatoes, feta cheese, peperoncini, red onions, Kalamata olives, pepper & the house Greek dressing. A classic for all time, this salad is only topped by the Tomato & Mozzarella Salad, a seasonal salad which is a mix of, you guessed it, chunks of tomatoes and mozzarella cheese.

If you’re looking to make your salads at home, but you’re looking for something other than the traditional garden, greek or caesar, here’s the recipe of a Waldorf-style salad I really enjoy.  Some people prefer mayo, others yogurt – I like both, but I prefer yogurt in my salads.

Waldorf Salad with Yogurt

  • 1/2 cup chopped, slightly toasted walnuts
  • 1/2 cup raisins
  • 1/2 cup celery, thinly sliced
  • 1/2 cup green seedless grapes, sliced (or a 1/4 cup of raisins)
  • 1 Granny Smith apple, cored and chopped
  • 1 Red Delicious apple, cored and chopped
  • 3 Tbsp yogurt
  • 1 Tbsp fresh lemon juice
  • 1/4 Tsp Cinnamon
  • Fresh Spinach Leaves

To make the dressing, mix together the yogurt, lemon juice and spices. Toss the apples, grapes, raisins, celery, and walnuts with the spinach. Then, mix in the dressing and serve.  This salad is great followed by a small bowl of ice cream.  It’s perfect for late summer/ early fall, or really, for as long as you can find good apples.

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