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    It’s Meatless Monday-Golden Beet and Cranberry Salad

    About this time of the year I begin craving salads again. This one uses a mix of spring greens and baby kale and combines it with two favorites of the late fall/winter season, golden beets and cranberries. The beets are sweet, the cranberries have a slight bite to them, and pull all the flavors together with a miso dressing and I think this scores a hit with any salad lover, especially on a cold winter’s day. Ingredients For the salad 1 pound (about 4 medium sized) golden beets ¾ cup sweetened dried cranberries 5 cups spring green/baby kale salad mix (washed and dried) For the dressing 2 teaspoons sesame oil…

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    It’s Meatless Monday-Herbed Mushroom and Pea Risotto

    The herbs in my garden might be done for the year but I’m glad I took time to dry most of them. With that in mind I thought of a recipe where I could put some of them to good use and came up with this risotto that I think is perfect for a fall supper. Mushrooms have a woody flavor that pairs perfectly with herbs, and peas; well, I always keep a few packages of the frozen variety sitting in the freezer. An added plus, I recently read they’re a good source of protein so great as part of a meatless meal. Although you should use Arborio rice for…

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    It’s Meatless Monday-Roasted Carrot Soup with Cumin and Garlic Crostini

    My upcoming cookbook contains a recipe for carrot soup. However, after reading the article about foods you can eat when you’re broke (and seeing that item on the list), it inspired me to create another one. This time I slow roasted the carrots in the oven and instead of adding croutons made crostini to serve as hearty garnish. For the Soup 4 large carrots, washed, peeled and cut into one inch pieces ½ onion, peeled and diced into one inch pieces ½ teaspoon coriander ½ teaspoon paprika 1 teaspoon dried thyme Salt and pepper 4 tablespoons oil 3 cups vegetable stock 1 cup unsweetened coconut milk For the Crostini 8…

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    It’s Meatless Monday-Edamame Noodle Bowl

    One of my favorite snacks is edamames. They use to be hard to find, but now most supermarkets sell packages of already prepared ones that you simply steam in your microwave. With their broader availability in mind, I thought why not make a simple meal out of them. I came up with this noodle bowl. You can add just about any vegetable you like, but I chose carrots for their sweetness…brought out more by the slow sautéing, to contrast with the salty tang of the soy sauce. Add some peanut butter for added flavor and you have the perfect lunch or light supper for this Meatless Monday. 8 ounces noodles…I…

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    It’s Meatless Monday-Spicy Sweet Potato Soup with Potato Ribbons

    Last week sweet potatoes were on sale for 88 cents a pound. Besides being inexpensive, they’re powerhouses of nutrition too. I think their sweetness pairs well with something spicy. Soups can be filling and even more so when you garnish them with an ingredient other than croutons. For this recipe I decide to bake the potatoes rather than simply add them to the soup pot and put everything to get use by using the skins as a garnish. 3 medium to large sweet potatoes 2 cups vegetable stock 1 onion, peeled and finely chopped 1 tablespoon chili powder 1 ½ teaspoons cumin ½ teaspoon coriander 1 tablespoon chipotle pepper in…

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    It’s Meatless Monday-Sweet Potato and Black Bean Risotto (Plus Arancini)

    There’s nothing I like better than cooking once and eating twice. It’s saves time and money and I think this week’s Meatless Monday double feature fits the bill. The first dish is a risotto and using leftovers you turn it into a tasty treat that’s great as a meal when combined with a salad, or even an appetizer for the upcoming holiday season. I used canned chipotle peppers. They’re hot so a little goes a long way and leftovers I keep in a container in the freezer and use when needed. For the Risotto 1 cup Arborio rice 4 cups vegetable stock 1 medium size sweet potato cut into small…

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    It’s Meatless Monday-‘Pumpkin’ and Chickpea Curry

    Sometimes recipes are created by looking at a vegetable and wondering what you can make with it. That’s how this week’s Meatless Monday dish came about. Inside the CSA box was what I initially thought was a pumpkin. It was in fact, a red kabocha squash. Either way I was tempted to keep it for Halloween as it looked so festive sitting on the table. However, I got curious as to how it would taste and what I could do with it. As the weather’s turned cold with some snowflakes in the air, something warming like curry came to mind. So this is what I came up with, a Thai…

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    It’s Meatless Monday-Stuffed Peppers with Spicy Tomato Sauce and Homemade Pita Chips

    Last week was all about peppers. I had red and green peppers, hot peppers, lipstick peppers…you get the picture. After an hour or so roasting them, drying them, and chopping them to put in the freezer for fall and winter eating, I still had too many peppers. As I always do, I checked what other ingredients I had on hand and brainstormed what I could make. This is the result. Peppers stuffed with a mixture of lentils, rice, and newly purchased dried apricots, cooked in a spicy tomato sauce and served with homemade pita chips. For the stuffed peppers- 6 peppers, your choice. I used smaller red ones and the…

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