What's for Dinner Week TWO

What's for Dinner!

{sorry no picures... lame I know!}

.Week 2.

Slow cooker Squash and Bean Curry

Summer Pasta

Veggie Faijias

Roasted veggie Panini

Brown Rice and Spring veggie Risotto

Haystacks

...and there is CHEESE this week {gasp}...

::I told you we eat diary sometimes::

.Week 2 Recipes.

:Slow cooker Squash and bean curry:

Sauté 2 T. grapeseed oil in skillet – add 1 chopped onion, 2 cloves garlic, 1 t. cinnamon, 1 T. each of cumin, coriander, cardamom & turmeric and 1 T. brown sugar. In slow cooker add 1 large butternut squash cut up in chunks, 1 can coconut milk, 1 C. brown rice, 1 box veggie broth, 1 C. water & 3 cans garbanzo beans {or 1 bag pre soaked}. Add sautéed mixture in – stir and cook on low for 8 hours.

:Summer Pasta:

Cook rice or wheat penne pasta – drain and rinse – let cool. Mix with 1 pint halved grape tomatoes, cubed raw cheese, olive oil & balsamic vinegar to taste, lemon juice, pepper and fresh basil

:Veggie Fajitas:

In a large bowl mix 3 T. lime juice, 2 t. cumin, 2 t. chili powder & 1/8 t. cayenne pepper. Toss cut up veggies in bowl to coat – 1 red onion cut in rings, 1 bunch asparagus cut in 2 inch pieces, 1 red, yellow & green pepper cut into slices, 1 yellow squash & 1 zucchini cut into slices. Place coated veggies in a baking dish and bake at 425 until soft. Heat up refried beans and Ezekiel tortillas. Top with avocado, fresh tomatoes and salsa.

:Roasted Veggie Panini:

Toss 1 sliced zucchini, 1 yellow squash, 1/2 sliced eggplant in a bowl with 2 t. grapeseed oil, 1 t. balsamic vinegar & pepper – broil in oven. Caramelized 1 sweet onion in skillet – set aside. Spread olive tapenade {or pureed green olives} on baguette bread. Layer sliced yellow pepper, sliced red pepper, sliced green pepper, fresh spinach, sliced roma tomatoes & broiled veggies. Broil in oven.

:Brown Rice spring veggie Risotto:

Bring 1 quart veggie broth & 5 cups water to a boil – add ½ bunch asparagus cut in pieces and simmer 2-3 minutes. Remove and place in ice water until chilled then drain and set aside. Cover broth-water mix and bring back to simmer. Heat 2 T. grapeseed oil – add 1 finely chopped onion & 2 cloves garlic. Saute, then add 2 C. brown rice – cook 4-5 min. Add 1 C. broth mixture and cook stirring constantly and adjusting heat to maintain a simmer, until liquid is almost absorbed. Repeat, adding ½ C. mix each time until rice is just beginning to get tender – about 25 minutes. Add 4 sliced carrots and continue process with broth-water mix. When rice is just al dente and carrots are tender add 1 sliced zucchini and cook 5 minutes. Stir in 1 C. peas and asparagus and cook until hot 2-3 min. Add 2/3 C. parmesan cheese, 1 T. butter and pepper. Add about ½ cup more of broth mixture to finished risotto before serving.

:Haystacks:

Cook 1 1/2 C. brown rice in 3 C. broth or water. Heat 3 cans of mixed beans or 1 BB, 1 Kidney & 1 pinto. Heat 3 Cans of refried beans or mash 2 cans of pinto beans. Cut up green onion, tomato, black olives, avocado, red pepper & lettuce. In each bowl smash handful of tortilla chips – scoop rice and beans – add cut up veggies and top with salsa & hummus

:Week 2 Grocerry list:

.fresh.

3 cans pinto beans or 3 cans refried beans

3 cans mixed beans or 1  BB 1  pinto 1  kidney

3 cans garbanzo beans

Rice Milk

Almond Milk

Eggs 

Raw block cheese

Ezekiel Tortillas

Salsa

1 box veggie broth

1 can coconut milk

Tortilla Chips

Organic Romaine Hearts

3 Tomatoes

Green Onion

1 butternut squash fresh or frozen

2 Cucumbers

3 Avocado

2 Zucchini

2 yellow squash

2 Yellow Onion

3Yellow Pepper

3 Red Pepper

Green Pepper

Spinach

Red Onion

Asparagus

eggplant

2 Grape Tomatoes

Carrots

Fresh Basil

Fruit

Multi Grain French bread

Frozen peas

Black Olives 

Parmesan cheese

:on hand:

Rice

Grapeseed Oil

Balsamic Vinegar

Olive Tapenade

Lime Juice

Lemon Juice

Cumin

Chili powder

Cayenne pepper

Garlic

Cinnamon

Brown Sugar

Coriander

Cardamom

Turmeric

butter

Cereal/Granola

Steel Cut Oats

Scottish Oats

Applesauce

Agaves Nectar

Almond Butter

Peanut Butter

Ezekiel Bread

Safflower Mayo

Annie’s Mac & Cheese

Salmon

Rice Penne Pasta [Tj’s]

hummus [Tj's]

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So many of you have asked for more recipies and ideas on what we eat...

is this a good 'format'?

This is how I organize our meals and grocerry lists but I don't know if it is helpful to everyone else? 

I'd love to hear what you think and any ideas you have about other food info you'd like me to share!

We may be states or even countries away... but we could be preparing and eating the very same dinner. Maybe even on the same night!

Happy Eating! {grin}