faux foodie

VB6 Lunch
June 17, 2013, 9:11 pm
Filed under: Health, Lunch, main course


The idea for this comes from Mark Bittman’s new book. Basically, I stir-fried a large can of beans, a bag if frozen rice, and a bag of frozen veggies. I’m going to eat it for lunch for several days. I also threw in fresh herbs I had around the house. So far, it is filling, healthy, and delicious. The possible combinations are endless.

Green Gazpacho
June 13, 2013, 2:49 am
Filed under: appetizer, Company, favorites, Health, main course, side dish, Soup, weeknight | Tags: , ,

This is so refreshing on a hot summer day, but without any of the acid from a tomato-based gazpacho! Adapted from Budget Bytes blog. 

  • 2 medium cucumbers 
  • 1 medium green bell pepper 
  • 1 clove garlic (I used refrigerator minced since I had it on hand) 
  • 1 medium avocado 
  • ¼ bunch fresh parsley 
  • ¼ bunch fresh cilantro 
  • Chives from my garden (not necessary though)
  • 2 Tbsp olive oil 
  • 1 tsp salt 
  • 1 half lemon, squeezed for juice 
  • 1 cup water 
  1. Remove the ends from the cucumber and slice it in half lengthwise. Scrape the seeds out with a spoon and then chop the cucumber into chunks. Remove the seeds from the bell pepper and also cut it into chunks. Add the cucumber, bell pepper, and garlic to a food processor. Process until the vegetables are minced.
  2. Pull the leaves from about ¼ of the parsley and cilantro bunches. Add the leaves to the food processor along with the olive oil and the flesh from the avocado and chives. Purée until smooth.
  3. Add the water, lemon juice, and one teaspoon of salt. Purée until smooth again. Taste the soup and adjust the salt or lemon juice if desired.
  4. Serve immediately or chill until ready to eat.

Italian Wonderpot
June 3, 2013, 1:35 am
Filed under: favorites, Health, main course, pasta, Sunday, weeknight

Adapted from Budget Bytes, who adapted from Martha Stewart. Joe and I really enjoyed this. It is easy to cook, requires only 1 dirty pot, and it is inexpensive! 

  • 4-5 cups vegetable broth 
  • 2 Tbsp olive oil 
  • 12 oz. fettuccine (we used Tinkyada gluten free fettuccine to great results)
  •  spinach 
  • 1 (28 oz.) canned diced tomatoes 
  • 1 medium onion (I subbed onion powder because I didn’t have one on hand)
  • 4 cloves garlic (I used minced garlic that I keep in the fridge)
  • ½ Tbsp dried basil or fresh to taste (I had fresh from the garden and it really added)
  • ½ Tbsp dried oregano or italian seasoning
  • ¼ tsp red pepper flakes 
  • 2-3 cans white beans
  • Cheese to taste (we used parmesan we had on hand)  
  1. Add vegetable broth to a large pot. Break the fettuccine in half to make stirring easier later, and then add it to the pot. Also add the tomatoes (undrained), olive oil, beans, onion, garlic, basil, oregano, and red pepper.
  2. Make sure the ingredients are submerged under the liquid, place a lid on top of the pot, and then turn the heat on to high. Allow the pot to come up to a full, rolling boil then turn the heat down to medium.
  3. Allow the pot to continue to boil over medium heat, without a lid, for 10-15 minutes, or until the pasta is cooked and most of the liquid has been absorbed. Stir the pot every few minutes as it cooks to prevent the pasta from sticking to the bottom, but avoid over stirring which can cause the pasta to become sticky and mushy. The pot must be boiling the entire time.
  4. When the liquid is nearly absorbed, add spinach and cover with lid to steam it.
  5. Crumble cheese and fresh herbs over top and serve.