HAMBURGER HELPER-ISH

so...i used to love hamburger helper but there is no vegetarian version of it so i decided to create my own!

All you need is:

1/2 lb. elbow macaroni
1 pkg. veggie beef
taco seasoning (it's really east to make yourself...i think i have a post somewhere on here with the recipe)
2 tbsp. olive oil
2 cloves garlic, minced
2 c. mozzarella cheese, shredded

Cook the pasta until al dente. drain and set aside.

meanwhile, in a stockpot, saute the garlic in the olive oil over medium heat for 2 minutes. increase the heat to med-high, add the beef, and cook for about 5 minutes, until cooked through. Add the seasoning and 1 c. water. add the cooked pasta to the mixture and slowly mix in the cheese. (you can add more cheese if you want, it's really up to how cheesy you want it). Mix it all together well and serve.

PS- that tea in the background is the BEST TEA EVER! my favorite flavor is mint and honey in case any of you ever feel like getting me some...hint hint, wink wink ;p

ORZO PASTA SALAD

1 lb. orzo
3 cloves garlic, minced
2 tbsp. distilled white vinegar
4 tbsp. extra virgin olive oil
1 c. packed basil leaves, chopped
3 scallions, chopped
3 c. frozen peas
1 green bell pepper, chopped
1 c. feta cheese, crumbled
4 roma tomatoes, diced
1/2 c. parsley, chopped
salt and pepper, to taste

Cook pasta until al dente (you can throw the peas in there to cook through as well). drain and set aside in a serving dish.

Meanwhile, in a skillet, saute the garlic in 4 tbsp. olive oil over medium heat for 2 minutes, stirring occasionally. Increase the heat to med-high and add the bell peppers,diced tomatoes, salt, and pepper. Cook for about 5-10 minutes until peppers and tomatoes are cooked through. Reduce heat to medium and add the vinegar, basil, scallions, feta, and parsley. cook for 2-3 minutes, stirring occasionally.

pour this mixture over the orzo/pea mixture and mix well. adjust seasonings to taste.

BARBECUE AND BASIL CHICKEN PIZZA

my new obsession lately is pizzas on tortilla bread, and also pizzas with barbecue sauce for a base. if you've never tried it before, you are missing out!

here's what you need:

tortillas
barbecue sauce
mozzarella cheese, shredded
basil leaves
veggie chicken strips

I go ahead and cook the chicken strips in a skillet until they are almost all the way cooked through, then I put all the toppings on the pizza and cook it in a 400 degree oven until the cheese melts and begins to brown, about 8-10 minutes.

SPANISH SAFFRON RICE AND QUESADILLAS

this rice is one of my new favorite things ever....

for the rice:
3 tbsp. extra virgin olive oil
1 medium yellow onion, minced
1 1/2 c. rice
3/4 c. mock chicken stock or vegetable stock
2 c. diced tomatoes, with their juices
1 tsp. saffron
salt and pepper, to taste
1 roasted red pepper, seeded and diced
1/4 c. green olives, chopped (caselvetrano olives are the best! buy them immediately whether you make this recipe or not!)
1 tbsp. chopped parsley

heat the olive oil in a large pot over medium heat. add the onion and cook until soft, about 7 minutes. add the rice and cook, stirring to coat with oil, for 1 minute. increase heat to high and add the stock, 1 c. water, tomatoes and their juices, saffron, salt, and pepper. bring to a boil, reduce heat to low, and simmer, covered, until rice is done, about 20 minutes.

Fluff with a fork then add the remaining ingredients. mix together well.

for the quesadillas:

nonstick cooking spray
tortillas
sharp cheddar, shredded
1 roasted red pepper, seeded and diced
green olives, chopped
1 avocado, diced

fill the tortillas with the cheese, peppers, olives, and avocado. Fold them over to form a quesadilla.

spray a nonstick pan with cooking spray and cook quesadilla for a few minutes on each side until cheese is melted. (you might need to add more spray each time you flip it).

THREE BEAN BARLEY CHILI

4 c. water
2 c. salsa (whatever spiciness level you like)
1-14 oz. can diced tomatoes, undrained
1 3/4 c. vegetable broth
1 c. pearl barley
2 tbsp. extra virgin olive oil
1 1/2 tbsp. chili powder
1/2 tbsp. ground cumin
1/2 tsp. salt and pepper, or to taste
cayenne pepper, to taste (optional)
1-19 oz. can kidney beans, rinsed and drained
1-15 oz. can black beans, rinsed and drained
1-15 oz. can white beans, rinsed and drained
1 c. frozen corn, partially thawed
chopped onion, optional (for topping the chili)

In a stockpot, combine the water, salsa, tomatoes and their liquids, broth, barley, oil, chili powder, cumin, salt, pepper, and cayenne; bring to a boil over high heat, stirring occasionally. reduce the heat to between low and med-low, cover, and simmer until the barley is just tender, stirring occasionally, about 40 minutes. add the beans and corn and return to a boil over high heat. reduce the heat to between low and med-low and simmer, uncovered, until barley is tender and mixture is slightly thickened, stirring occasionally, about 5 minutes.

ORZO WITH SMOKEY TOMATO VINAIGRETTE

1 lb. orzo
2 pints cherry tomatoes

for the vinaigrette:
1/2 c. packed basil leaves
2 tbsp. apple cider vinegar
2 tbsp. extra virgin olive oil
1 tbsp. honey
smoked salt and pepper, to taste

place tomatoes in a large nonstick skillet over med-high heat. cook, shaking the pan occasionally, until tomatoes are tender and skin begins to char in a few spots, about 15 minutes. set aside to cool.

meanwhile, cook pasta until al dente. drain and place in a large serving bowl.

for the vinaigrette: place the tomatoes, basil, vinegar, olive oil, and honey in a blender and blend until smooth.

pour over pasta and toss until coasted. season with smoked salt and pepper.