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Recipes I've Shared:
I love risotto. I also love whole grains. I combined them into one healthier "risotto" dish by adding lots of fresh veggies. For my grains, I tend to cook an entire batch at once in my rice cooker, freezing some and using the rest over the week. So the recipe time does not include cooking the grains.
These little tarts can be eaten immediately, eaten cold, or frozen for quick morning breakfasts (just reheat in the microwave). The Swiss cheese adds more flavor than mild cheeses, but feel free to switch it out. They are easy to make and have half a serving of veggies per tart... but you can eat 2 for breakfast! I plan to add some shredded squash and some of the chard stalks next time.
Loosely adopted from Relay Foods.
This flavorful dish requires a pot and a pan, and cooks up easily. Perfect way to use the fresh veggies of the summer. Feel free to use as a side dish or toss with cannelloni beans or cooked tofu to make a complete dish.
Loosely adapted Food & Wine
Inspired by the fresh options of summer, this dish is easy to make for just one (half it or enjoy leftovers!) or double for a family. Its full of taste and has lots of room for variation that depends on your taste. In addition, I often add summer squash under the pasta for more veggies (as in the picture). Even over just squash would probably be good! It does need some protein to balance the meal... I plan to try it with lentils soon.
Simple and easy to make, and leftovers taste great. Use veggie broth instead of chicken for an easy vegetarian meal.
This works great with any pasta and any veggie that isnít strong. Iíve done baby shells/raw kale and couscous/squash. I prefer a mixture of half pasta and half veggies but its open to your interpretation.
Recipe adapted from AllRecipes.com
The short cooking time and light feel of this dish make it a classy dinner. Drinking the rest of the wine with dinner is a nice compliment to the meal. Eat this dish as a soup or over rice or pasta, either way, its delicious.
With just a few ingredients, this is simple to make. Yet its versatile enough to adapt. As made, its low sodium and low fat, and high in protein and vitamins. I bought all of the ingredients at Trader Joe's, but I am sure you can find them at the regular grocery store.
This recipe uses items I received at my local CSA today. Since they are harvested together, I created a recipe around them. I used kitchen shears for all my chopping and used leftover pasta. I hope you enjoy it as much as I do.
This fast and easy salad uses a blend of 17 beans and 3 peppers. The trick is to start the night before to soak the beans and defrost the frozen veggies. The recipe is full of flavor while being low in sodium and high in protein.
Great as a casserole or as a side dish. The ginger and pepper give it a tiny kick.
Cole Slaw with an Asian Kick (& the only slaw I will eat!)
Traditional tabouli with a kick of lime and cucumber.