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Meatless Mondays

For the Yummy Month of March

Vegetable and Egg Fried Rice

Heat a large skillet or wok over medium high heat. Remove from heat, and coat with cooking spray. Return the skillet to the burner, and add 2 lightly beaten eggs, turning the pan to coat it with a thin layer of eggs. Cook 30 seconds, loosening the inside edges of the eggs with a spatula. Gently flip the eggs over, and cook 10 to 15 seconds. Transfer the eggs to a cutting board. Cut into little strips and again into squares. Set aside. Cover pan with 2 tablespoons vegetable oil, and add 1 small diced white onion, let cook for 2 minutes, or until it starts to soften. Add 1 tablespoon grated ginger and 1 minced clove of garlic. Cook for 1 minute, then add 1 cup of frozen peas and carrots, or a frozen stir-fry vegetable mix of your choice (best if thawed). Fry until tender. At this point you can add any additional fresh vegetables you desire, such as spinach, kale, peppers, or mushrooms. Cook until heated through. Add about 3 cups leftover cooked rice to the veggie mixture. Pour 2 to 3 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 tablespoon toasted sesame oil on top. Stir and fry the rice
and veggie mixture until heated through and combined. Add egg back in with rice and veggies. If desired, add a handful of
chopped green onions.

Cheese and Pepper Enchiladas

In a large skillet, drizzle 2 tablespoons olive oil and sauté 2 diced onions for a few minutes, then add 2 cloves garlic, 1 tablespoon chili powder, 1 tablespoon cumin, ½ teaspoon kosher salt, and continue cooking for 5 to 7 minutes, until onions are soft. Add 2 to 3 chopped red, orange, or yellow peppers, cover, and cook on low heat for about 10 minutes, until peppers are tender. Remove from heat and stir in 6 ounces cream cheese, 1 cup grated sharp cheddar, and ½ cup cottage cheese. Add salt to taste and set aside. Preheat oven to 350 degrees. Soften 10 to 12 corn tortillas by frying individually in a little vegetable oil for just a few seconds on each side. Drain well on paper towels. Place a tortilla on a flat surface. Spoon about 1/3 cup of cheese and pepper filling onto the half of the tortilla closest to you. Roll and place, seam-side-down, in a greased baking pan. Repeat with remaining tortillas. Cover all the enchiladas with 1 to 2 cups canned red or green enchilada sauce, and sprinkle with ½ cup of grated sharp cheddar cheese. Bake tightly covered for 20 to 25 minutes. Allow to cool 15 minutes before serving. Serve with sour cream
and fresh chopped cilantro.

Herb and Garlic Butter Noodles

Place 6 garlic cloves in the bowl of a food processor, and process until minced. Add ¼ cup of each: parsley, oregano, salt, pepper, and pulse twice. (Alternately, use a knife and cutting board and mince all together well.) Heat ¼ cup olive oil and 4 tablespoons unsalted butter in a medium sauté pan, and add the garlic mixture. Sauté for 1 minute, then remove the pan from the heat. Boil a large pot of water, add 1 teaspoon salt, and add a 16-ounce package of egg noodles. Cook for 7 to 9 minutes until al dente. Drain well, then transfer noodles to a serving dish. Toss the garlic mixture over the hot noodles, taste, and add additional seasoning if needed. Serve immediately.

Greek Stuffed Vegetable Pitas 

Preheat oven to 400 degrees. Slice 1 red onion and 2 bell peppers into strips. Cut a small eggplant and 2 Roma tomatoes into 1-inch chunks. Place the red onion, bell pepper, eggplant, and tomatoes into a large 9×13-inch casserole dish. Mince 4 cloves of garlic, and add to a small bowl, along with 3 tablespoons olive oil, 3 tablespoons lemon juice, 1 teaspoon dried oregano, 1 teaspoon salt, and a generous helping of freshly cracked pepper. Stir to combine, then pour over the vegetables. Toss until everything is well-coated in the dressing. Roast in the preheated oven for 40 minutes, stirring once. After roasting, top with 4 ounces good-quality crumbled feta, ¼ cup roughly chopped, fresh parsley, and ¼ cup pitted and sliced kalamata olives (optional). Spoon the mixture into the pita pockets and enjoy warm. Try adding hummus or tzatziki to your pitas.

Jenny Tremblay West began her career as a pastry chef and currently teaches cooking in Richmond. Jenny, her husband, and their two young boys live in Church Hill. She has worked in food for more than twenty years and is a kitchen coach and personal chef with Caper.
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