Tag Archives: Vegetarian

Lettuce and Egg Breakfast Bake

  Did you know that you can cook lettuce? Not just grilled romaine, either.  Although that does make one of the best salads ever. Lettuce can work just like spinach.  I love this because the husband is allergic to spinach, … Continue reading

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Super Fruity Baked Molasses Oatmeal!

You know what’s impressive?  Getting in 1.5-2 servings of fruits at your first meal of the day! Now, I’m a veggie person.  I love fruit, sure—the sweetness, the portability, the plump texture—but I feel like I can do more with … Continue reading

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Tom Kha Soup!

Ingredients 2 T diced ginger4 stalks lemongrass, husked and thinly sliced15 oz chicken stock1 can (about 15 oz) coconut milk16 crimini mushrooms, halved from head to stem½ onion, sliced into thin wedges4 Thai chili peppers, seeded and sliced into rings¼ … Continue reading

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Leftover Rice, Leftover Beans Part II: Cheesy Rice and Carrot Omelet

Breakfast: cheesy rice and carrot omelet. Ingredients ½ cup pre-cooked rice 2 T butter, divided 1 T flour ½ cup milk ½ cup sharp cheddar cheese Pinch of garlic powder 1 t Dijon, or to taste 2 eggs Salt and … Continue reading

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Leftover Rice, Leftover Beans Part I: Stuffed Baguette Sandwich

Dinner tonight was a sandwich. But this was no casual, depthless, deli-counter affair.  This was a grinder, hoagie, hero, and sub of Dagwood Bumstead proportions, one that belongs in the “dinner to serve guests” recipe box, one that will have … Continue reading

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