Monday's at 6:30pm
Join us on Zoom to make veggie fried rice together. Just be sure to purchase all the ingredients prior, and we will cook a meal together! This is a good opportunity if you're not super comfortable in the kitchen, and would benefit from someone helping you out!
Tuesday's at 6:30pm
Join us on Zoom to eat a meal together! This is an opportunity to connect with other humans! Woohoo! Bring your dinner, your snack, and come chat!
Veggie Fried Rice (serves 4)
Ingredients:- 3 cups cooked white rice
- 1 tablespoon vegetable oil
- ½ cup finely chopped onion
- ½ cup chopped carrots
- ½ cup chopped red bell pepper
- ½ cup frozen peas
- 2 teaspoons minced garlic
- 4 eggs lightly beaten
- 3 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- salt and pepper to taste
- optional: sliced green onions for garnish
Instructions:
- In a large wok or skillet, heat 2 teaspoons of the vegetable oil over medium high heat.
- Add the onion and carrot to the pan, cook 3-5 minutes or until softened. Stir in the red bell pepper; cook 2-3 minutes more. Add the garlic and cook for 30 seconds.
- Season to taste with salt and pepper. Remove the vegetables from the pan, place them on a plate and cover to keep warm.
- Pour the remaining teaspoon of oil into the pan; add the eggs and cook, stirring occasionally and breaking up with a spatula until the eggs are scrambled and cooked through. Season with salt and pepper.
- Add the rice, reserved cooked veggies and frozen peas to the pan. Stir in the soy sauce and sesame oil and mix gently until everything is thoroughly combined and warmed through, 3-4 minutes. Season to taste with salt and pepper, add more soy sauce if desired.
- Serve immediately, sprinkled with sliced green onions if desired.
Recipe from: https://www.dinneratthezoo.com/veggie-fried-rice/#wprm-recipe-container-6746
Spaghetti with Meat Sauce (serves 4)
Ingredients:
- 1 Tbsp olive oil
- 1 lb 85% lean ground beef
- Salt and freshly ground black pepper
- 1 small yellow onion, finely chopped (1 cup)
- 3 garlic cloves, minced (1 Tbsp)
- 1 (28 oz) can crushed tomatoes (recommend Hunt's for best flavor and consistency)
- 3/4 cup water, or as needed
- 2 1/2 Tbsp tomato paste
- 1/4 cup chopped fresh basil*
- 3/4 tsp dried oregano
- 1/4 cup finely shredded parmesan, plus more for serving
- Chopped fresh parsley, for garnish (optional)
Instructions:
- Heat olive oil in a 12-inch (and deep) skillet over medium-high heat.
- Add beef in crumbles, leaving space between them, and let sear on bottom until golden brown, about 3 minutes.
- ]Then start crumbling beef and continue to cook, tossing and crumbling occasionally until fully cooked through, about 3 minutes longer.
- Transfer beef to a large plate lined with paper towels, leave 1 Tbsp rendered fat in skillet (or add 1 Tbsp olive oil).
- Reduce skillet heat to medium, add onion and saute 4 minutes. Add garlic saute 1 minute longer.
- Stir in crushed tomatoes, water, tomatoes paste, cooked beef, basil and oregano. Season with salt and pepper to taste.
- Bring to a light boil then reduce heat to low, cover and simmer until onions are tender, about 15 - 20 minutes.** Thin with a little more water as needed (or thicken with a little more tomato paste as needed).
- Stir in parmesan. Serve warm with cooked spaghetti, garnish with more parmesan and parsley.
Chicken Pesto Veggie Sheet Pan (serves 4)
Ingredients:
- 2 tablespoons olive oil
- 4 boneless, skinless chicken thighs, sliced
- salt, to taste
- pepper, to taste
- 1 lb green beans
- 2 cups cherry tomato, halved
- ½ cup basil pesto
Instructions:
- In a large pan, heat olive oil and add chicken thighs.
- Season with salt and pepper. When the chicken is completely cooked through, remove from pan.
- Slice into strips, and set aside.
- Add green beans and cook until crisp tender.
- Return the chicken strips to the pan, then add tomatoes and pesto. Stir until fully incorporated.
- Serve immediately or divide into 4 food storage containers and store in the refrigerator. Can be kept refrigerated for up to 4 days.
White Bean Parmesan Pasta (serves 4)
Ingredients:
- 8 oz. linguine or fettuccine
- 1 Tbsp olive oil
- 1 Tbsp butter
- 3 cloves garlic, minced
- 1 pint grape or cherry tomatoes
- 10 cranks freshly ground pepper
- 1/2 tsp salt
- 1/2 tsp dried basil
- 1 15 oz. can cannellini beans, rinsed
- 4 oz. baby spinach
- 3 oz. shredded parmesan
- Fill a large pot with water and place over high heat to bring it to a boil. Once boiling, add the pasta and cook according to the package directions (boil for 7-10 minutes). Drain the pasta in a colander.
- While you’re waiting for the water to boil, mince the garlic. Heat the olive oil and butter in a large skillet over medium-low heat. Add the garlic and sauté for about a minute, or until it has softened and become very fragrant.
- Add the tomatoes, salt, pepper and basil. Sauté the tomatoes until the skins burst and the tomatoes begin to release their juices. It's important to not have the heat under the skillet too high here or the garlic may burn before the tomatoes break down. You want the garlic to brown and caramelize a bit, but not burn.
- Once the tomatoes begin to break down, add the spinach and stir it into the tomatoes until it is about half way wilted.
- Rinse and drain the can of cannellini beans. Add the beans to the skillet and stir until they are heated through. The tomato juices will have created a thick sauce-like mixture on the bottom of the skillet at this point. Taste the mixture and add a bit more salt if needed. It should be slightly on the salty side in order to properly flavor the pasta.
- Add the cooked and drained pasta to the skillet. Toss until the pasta is coated in the sticky sauce and everything is combined. Top with shredded parmesan, plus add a bit of Parmesan to the top of each bowl.
Mushroom and Ground Beef Skillet (serves 4)
Ingredients:
- 1 lb. lean ground beef
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ½ yellow onion, diced
- 2 cups mushrooms [any variety], sliced
- 2 tablespoons fresh basil [or 1 teaspoon dried]
- ¼ cup beef broth
- 2 tablespoon balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 2 cups rice of choice, or quinoa
Instructions:
- Heat large non-stick skillet to medium-high heat. Add ground beef to skillet and cook for 8-10 minutes, breaking into crumbles. Remove from pan and set aside.
- Add oil to skillet. Add garlic and onion, and cook until garlic becomes fragrant, about 3 minutes. Add mushrooms and continue cooking for 5 more minutes.
- Return beef to the skillet. Add basil, broth, vinegar and Worcestershire sauce. Bring mixture to a boil, then reduce heat and simmer until the liquid has reduced, about 3 minutes.
- Serve immediately with your favorite whole grain side, such as brown rice or quinoa.
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