CURRIED RAVIOLI WITH SPINACH

1-9 oz pkg refrigerated cheese ravioli
1-9 oz pkg frozen spinach
2 oz cream cheese, softened
2/3 c. coconut milk
1/3 c. vegetable broth
3/4 tsp. curry powder
1/4 tsp. salt

Cook and drain ravioli as directed on package.

Cook and drain spinach as directed on package.

In a saucepan, mix cream cheese, coconut milk, broth, curry powder, and salt. Cook over medium heat, stirring occasionally, until hot.

Mix together pasta and spinach and add sauce over top. Stir to evenly coat.

FRIED SMASHED POTATOES WITH LEMONS

so i was watching "giada at home" the other day and I saw her makes these and they looked so good! It's going to take some practice to learn how to cook them without them falling apart. This was my first attempt at it but I now know that when you are smashing the potatoes...don't smash them too flat, keep them kind of round....also, we ate these with Quorn's naked chik'n cutlets. I hadn't ever tried them before and they are pretty good :)

so anyway...here we go:

for the potatoes:
2 lbs. baby or fingerling potatoes
1/4 c. extra virgin olive oil
3 cloves garlic, peeled and halved
for the dressing:
3 tbsp. extra virgin olive oil
2 tbsp. fresh lemon juice
2 tbsp. chopped parsley
1 tbsp. chopped thyme
2 lemons, zested
salt and pepper

Put the potatoes in a stockpot with enough cold water to cover by at least 2 inches. Bring the water to a boil and salt the water. Cook potatoes on med-high for 20-25 minutes or until tender. Drain in a colander and let sit for 5 minutes to dry. Using the palm of your hand or the bottom of a cup, gently (THIS IS THE PART I WAS TALKING ABOUT EARLIER) press the potatoes until LIGHTLY smashed.

In a large nonstick skillet, heat 1/4 c. extra virgin olive oil over med-high heat. Add the garlic and cook until fragrant and lightly brown, about 1-2 minutes. Remove garlic and discard. In batches, add the potatoes and cook, without stirring, 5-8 minutes on each side or until golden brown. (You might need to add a little more oil with each batch).

For the dressing combine the above ingredients in a small bowl and season with salt and pepper to taste. Evenly distribute this dressing over the potatoes when they are done.

TOMATOES WITH EGGPLANT CAPONATA

3 tbsp. extra virgin olive oil
4 cloves garlic, chopped
1 bell pepper, seeded and diced into 1/4" pieces
1 cubanelle pepper, seeded and diced into 1/4" pieces
1 sweet onion, diced into 1/4" pieces
1/2 c. large green olives, chopped
3 tbsp. capers
1/4 c. golden raisins
1 medium firm eggplant, diced into 1/4" pieces
kosher salt
1 handful parsley, chopped
2 or 3 large tomatoes, scooped out and salted

Heat a big pot over medium heat. Add oil and garlic. Add peppers and onion and then increase heat slightly. Let cook until they begin to soften, about 5 minutes. Stir in the olives,capers, and raisins. Salt the diced eggplant and stir into the pot. Add diced tomatoes and stir well to combine. Cover pot and cook 15-20 minutes, or until vegetables are tender. Stir in parsley and remove pot from heat.

Spoon mixture into tomatoes.

BROCCOLI CHEESE SOUP

1 tbsp. butter
1 medium onion, chopped
1 tbsp. all-purpose flour
1 tsp. salt
3 c. original soymilk
2 tsp. cornstarch
3 c. fresh broccoli florets, cut into bite-sized pieces
1 1/2 c. shredded sharp cheddar

In a saucepan, melt butter over med. heat. Stir in onion, flour, and salt. Cook 2-3 minutes, stirring constantly, until onion is soft.

In a small bowl, mix soymilk and cornstarch with whisk until smooth. Gradually stir into onion mixture. Heat to boiling; boil 1 minute, stirring constantly, until bubbly and thickened.

Stir in broccoli. Cook 4-5 minutes, stirring frequently. Stir in cheese. Cook 2-4 minutes, stirring frequently, until cheese is melted.

Serve immediately.

VEGGIE JOES

2-12 oz. pkgs veggie beef (i prefer morningstar brand)
3 tbsp. extra virgin olive oil
1 small onion, finely chopped
1 green bell pepper, finely chopped
1/2 c. water
1 1/2 c. ketchup
2 tbsp. packed brown sugar
2 tbsp. white vinegar
1 tbsp. yellow mustard
1/2 tsp. pepper
1/4 tsp. salt
sandwich buns, split

Cook onions and peppers in a high-sided skillet with 2 tbsp. of the olive oil until softened. Add 1 tbsp. olive oil and veggie beef and cook until veggie beef is nearly cooked through. When almost done, add ingredients 5-11 and allow to cook for 2-3 more minutes. Put into toasted sandwich buns or eat by itself (as pictured).

CURRIED LENTILS

1/4 c. extra virgin olive oil
2 onions, peeled and chopped
3 garlic cloves, peeled and minces
1 tbsp. curry powder
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. ground ginger
2 medium tomatoes, cored, seeded, and chopped
1 1/2 c. brown lentils, rinsed well
4 c. vegetable stock
2- 3" cinnamon sticks
3 medium zucchini, cut into 1/2" dice
1/4 c. chopped cilantro
salt and pepper
3 c. cooked basmati rice, hot

Heat oil over med-high heat. Add onions and garlic and cook, stirring frequently, until onions are translucent. Stir in curry powder, cumin, coriander and ginger. Cook, stirring constantly, for 1 minute.

Add tomatoes, lentils, stock, and cinnamon sticks to pan, and bring to a boil over med-high heat. Reduce heat to low and simmer mixture, uncovered, adding more stock if necessary, to keep ingredients just covered with liquid, for 40 minutes or until lentils are very soft.

Remove and discard cinnamon sticks. Add zucchini to pot, cover pot, and cook for 10 more minutes, or until zucchini is tender. Stir in cilantro and season to taste with salt and pepper.

Serve immediately over rice.

VEGETABLE BARLEY SOUP

3/4 c. barley
1/4 c. extra virgin olive oil
3 carrots, diced
3 stalks celery, diced
2 large onions, diced
2 c. frozen peas
1 bunch spinach
salt and pepper
2-28 oz. cans diced tomatoes
1-15 oz. can chickpeas, drained and rinsed


Cook the barley according to package directions. Meanwhile, heat the oil in a large pot. Add the carrots, celery, onion, 1 tsp. salt, and 1/2 tsp. pepper. Cook covered, stirring occasionally, until vegetables begin to soften, 20-25 minutes. Add the tomatoes (and their juices) and 4 c. water. Simmer, stirring occasionally, until the soup has slightly thickened and vegetables are tender, 45-60 minutes. Add spinach and frozen peas and simmer, stirring occasionally, until it is tender, 5-6 minutes. Stir in the chickpeas and cooked barley and cook until heated through, about 5 minutes.

(For this batch I also added some cooked pasta ;p )