Posts Tagged ‘garlic’

Veggie Stirfry

For dinner tonight, I got a bunch of veggies together to make a nice stirfry with rice for Jason and I.
Here you can see the large plate full of veggies I cut up in preparation to cook.
veggies

Veggie Stirfry

1/2 small head of cabbage, chopped
1/2 onion, chopped
4 green onions, chopped
1/2 bell pepper, chopped
1 carrot, sliced
3 mushrooms, sliced
2 cups broccoli
2 cloves garlic, minced
1 cup brown rice
3 tbsp soy sauce
3 tbsp asian sauce of choice
3 tbsp water
1 tsp sesame oil
2 tsp olive oil
1 tsp chili garlic paste

Cook rice. Heat olive oil in large saucepan, when hot add onion, garlic and bell pepper. Once they have cooked for 2 minutes, add carrots and broccoli. Cook for another minute, then add sauces. After the broccoli has cooked for a couple more minutes, add the rest of the vegetables, chili paste, sesame oil, and water. Stir until vegetables get thoroughly mixed with sauce and cook down. When all the vegetables are done turn off heat and serve over rice.

stirfry

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Homemade Homegrown Tomato Marinara

My Mom has a pretty nice garden and right now there’s tons of pear and cherry tomatoes, basil, and other great vegetables ready for the picking. So I thought making a fresh marinara sauce would be a nice meal for my boyfriend and I tonight. We went to HEB and found some nice looking white wine and some whole wheat pasta and I was ready to cook.

I made up the recipe and tried to keep it simple and fresh, we both agreed that it turned out really good. Sadly, the picture came out a little blurry.

fresh pasta

Homemade Homegrown Tomato Marinara

3 cups dried pasta
2 cups cherry/pear tomatoes (1 cup chopped, 1 cup whole)
1 1/2 cups white wine
4 leaves of basil, chopped
1 clove garlic, minced
1/4 cup minced onion
1/2 tsp oregano
1 tsp olive oil
salt and pepper to taste

Boil water and get noodles cooking. Heat up olive oil in medium saucepan and add garlic and onion. After a couple minutes, add tomatoes. After a couple more minutes add white wine. Let the wine cook down and soften the vegetables. Use a fork or tongs to smash remaining tomatoes and let it cook down some more. Add oregano, basil, and salt and pepper. Serve over drained pasta noodles.

Garlic and Lemon Noodles

I made this for my boyfriend and my dinner last night. I had never tried this recipe before and it turned out to be a good one, especially for lemon lovers like me!

lemony goodness

Spaghetti with Garlic and Lemon

1 lb spaghetti noodles
4 large garlic cloves, minced
½ to ¾ tsp red pepper flakes
½ cup extra virgin olive oil
finely grated zest from 2 lemons
fresh juice from 2 lemons
1 ½ tsp salt
½ tsp black pepper
½ cup fresh chopped parsley

Cook pasta in salted water until al dente. While pasta is boiling, cook garlic and red pepper in EVOO in a skillet over medium heat until the garlic is golden. Stir in zest, juice, salt pepper and ½ cup water and bring to a simmer. Add to pasta and parsley and stir until well mixed.