Monday, June 1, 2009

Veggie Pizza with Feta Cheese

I LOVE pizza! SO I was absolutely thrilled to come across a delcious and easy recipe for pizza crust. Oh, and it’swas also, flaovored pizza crust, Garlic crust!!! After I made the dough, I let it rise for a couple hours in a warm place. I then rolled it out as thin as possible, topped it wiht olive oil, garlic, tomatoes, spinach, mushrooms and feta cheese. Wa-la!! A yummy and simple vegetarian dish!

Portabella Mushroom Fajitas

I am all about making simple dishes that are absolutely delicious. I’m a college student, so I can assure you that these recipes are quick and rather inexpensive to make. I was in the mood for some yummy fajitas, so I pulled this meal together. I chopped up the mushrooms, a peppers (i used yellow, orange and red), and red nions and sauteed them with EVOO, garlic and salt. Meanwhile I heated up some tortillas and put them between two plates to keep them warm. Not so professional, but it worked for me. Once the veggies were tender, I wrapped them all up in a warm fajita and served it with a side of homemade guacamole and some salsa. Que Delicioso!

Quinoa Tabouli Salad

So, school is finally over for the semester, which is one of the reasons I haven’t posted a blog in awhile. So back to cooking!! woo hoo! So, I love Quinoa, and I love Tabouli, so this recipe combines the two to make a fantastic dish. This recipe is one of my favorites and is perfect for summer time; Quinoa Tabouli Salad! I cooked the Quinoa while a chopped up some fresh parsely, tomatoes, cucumbers, carrots and green onions. When the Quinoa is cooked and cooled, you just toss all the ingredients together in a large bowl with some olive oil, lemon jucie and salt, then it’s ready to serve! Super easy and Super delicious. I try to make a lot so I can have left overs, but Andrew eats it all up! I guess he likes it, too…


Ok, so I cannot take credit for coming up with this delicious recipe. I owe this to Andrew for finding this recipe in one of his GQ magazines. It sounded delicious and it was the most amazing mac n’ cheese I have ever had… so thank you Andrew :) . It’s vegetarian but not vegan (sorry joanie, but since you are a master chef, I’m sure you would be able to make it a delicious vegan meal. And if you do.. please send me the recipe!!!) This is what you need:

1 lb. of fusilli

1 quart milk

8 tablespoons of unsalted butter

1/2 cup of flour

12 oz. of gruyere or swiss

8 oz of extra sharp cheddar cheese

1 tbsp. salt

1/2 tsp. ground pepper

1/2 tsp. nutmeg

1 lb of tomatoes, sliced

1 1/2 cups of breadcrumbs

heat oven to 375 degrees. While the oven is heating up cook the fusilli according to the instructions on the packaging. You also should add a little bit of vegetable oil to the boiling water to make sure the pasta doesn’t stick together. While the pasta is cooking, heat up the milk on medium heat but don’t let it come to a boil!!!! In a different pot melt 6 tbsp. of butter, once it’s melted add 1/2 cup of flour and mix it together. Once the milk is heated, combine the flour butter mixture and whisk until it is thickened and smooth. Take the pot off heat and add the cheeses, nutmeg, salt and pepper the milk mixture. Once the pasta is cooked and drained, add the cheesey mixture to the pasta pot. You also want melt that extra 2 tbsp. of butter in a separate pot and add 1 1/2 cups of breadcrumbs to the melted but, stir until breadcrumbs are evenly coated with the butter. When the fusilli is even coated with the cheesey mixture, transfer it to a casserole dish and place your tomato slices ontop of the cheesey pasta. You then want to evenly sprinkle the breadcrumbs ontop of the tomato slices and pasta. Throw it in the oven for about 45 minutes or until the top is a golden brown color. Let it rest for 5 minutes to let the pasta set and the cut and serve!

This dish was a big hit with my friends, they ate it all up!!