Tag Archives: simple

Summer Pasta Salad


Pasta Salad

Perfect for weekday lunches

I did it, y’all.  The research paper is done, the presentations are done, the reviews are done.  And now I have from now until August to work, read, write, blog and enjoy the pleasant Florida summer.

You’ll have to excuse my lack of posts over the last week.  It was a rough one.

But I’ll try to make up by posting some of the things we’ve been eating.

One of our favorite weekday lunch ideas is pasta salad, which we make in varying forms about every other week.  It’s great because we can make it on a Sunday afternoon and it’s good for several days of lunches – which means having less to do in the mornings which in turn means more time to sleep.

The recipe that follows was the mix that we happened to put together last week, but I encourage you to add in whatever you can find around.  Cool, crisp summery veggies seem to be the best compliment to the pasta, I think.  We like ours heavy on the veggies, so reduce those numbers if you like it more pasta-y.

Oh, and we added in a can of garbanzo beans, which don’t have a ton of flavor by themselves but add some good protein to the lunch.

What you need:

  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 diced cucumber
  • 1 can chickpeas (drained and rinsed)
  • 1 cup of mozzarella cheese
  • 2 medium tomatoes, diced
  • 1 green bell pepper, diced
  • 1 box multi-colored rotini pasta
  • 1 cup Italian dressing (store bought or make yo’ own)

Here’s what to do:

Step 1) Cook the pasta according to package directions.

Prepping the pasta salad veggies

Prepping the pasta salad veggies

Step 2) Dice the carrots, celery, bell pepper and tomatoes.  Drain and rinse a can of chickpeas.

Step 3) When the pasta is cooled, place in a  large serving bowl and add in the diced veggies and cheese.  Pour in the Italian dressing and stir to coat.

Baddabing, baddaboom.  Lunch for a few days.

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Meatless Biscuits and Gravy


Biscuits and Gravy

Biscuits and Gravy | Photo by HealthyandLazy

I’m channeling my inner Paula Deen today and whipping up an authentic southern-style breakfast.

In my pre-vegetarian days, biscuits and gravy was my favorite Saturday-morning breakfast.  It wasn’t something we made at home, though – more of a road-trip-stop-at-Cracker-Barrel kind of thing.  For those of you north of the Carolinas, I’ll let you in on the secret.

Biscuits and gravy is the ugly duckling of breakfast foods.  Regardless of where you order it, it’s pretty much served the same way – a few simple biscuits and a hefty scoop of slop gravy dumped on top.  It isn’t a pretty dish and, unless you add food coloring, it’s pretty much just several different shades of brown.

BUT, it’s delicious, and unlike anything else on your typical breakfast menu.  This recipe is extraordinarily simple and I’ve used vegetarian sausage (Gimme’ Lean brand, again), but if you prefer the real thing, the recipe works just as well with true sausage.

This recipe is so easy it’s almost funny.

This recipe makes enough for two (3 biscuits and a big scoop of gravy per person).

Here’s what you need:

(for the biscuits)

  • 1 cup of all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 cup milk
  • A few shakes of salt
  • 1 tablespoon butter, melted

(for the gravy)

  • 1/2 pound ground vegetarian sausage
  • 2 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 1 3/4 cup milk
  • A few shakes of salt
  • A few shakes of pepper

(cooking stuff)

  • mixing bowl
  • cookie sheet
  • large pan

Here’s what to do:

Dough

Dough ready to bake | Photo by HealthyandLazy

Step 1) To make the biscuits, mix the flour, baking powder and salt together and then add in the melted butter and milk.  Stir and it will magically turn into a dough.  Scoop the dough into 6 small blobs on a baking sheet and place in the oven for 10 minutes at 450 degrees.

Step 2)  While the biscuits are baking, place a half pound of ground vegetarian sausage into a pan and begin to cook.  When the sausage has browned to your liking, add in 2 tablespoons of butter and stir.

Step 3) Sprinkle half of your flour onto the sausage and immediately add in half of your milk.  Stir.  Then, add in the rest of your flour and the rest of your milk.  Stir.

Biscuits

Biscuits fresh from the oven | Photo by HealthyandLazy

Step 4)  Don’t panic if your gravy looks really soupy, just keep stirring.  After a few minutes, it will begin to thicken up.  I usually let the gravy simmer, with an occasional stir, until my biscuits are done.

Step 5) Place a few biscuits on a plate and top with gravy.

Step 6) Eat.


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