Roast Pumpkin and Ricotta Crostini

Dec 19, 2012 by lovelypantry

I’ve been fluttering in my cookbooks again. It’s a wonderful way to spend a few borrowed minutes, just to browse and find your next victory. The problem is, there are so many recipes I want to try, and very little time to try them all. I will continue to compete with my family’s schedule and create wonderfully tasting food – even if it’s just for me 🙂 Today, that’s not the case. This dish is great for a light snack  or even as an appetizer. You decide! It’s always a good idea to serve vegetables in a nice way, especially during the holiday season.

I love bread. Usually most breads will appeal to me if its crusty on the outside, light and fluffy on the inside. Toasted with butter and some other condiment will also do the trick. I have fond memories of having French Bread as a child growing up in England. It was something that we enjoyed served with a soup or just whenever we felt like having it.

This recipe was adapted from “Cooking Season by Season” – I basically cut the recipe in half to suit my household.

 

 

 

 

How do you dress up your fall/winter vegetables? I love roasting root veggies. It keeps it simple and tasty.

 

 

Enjoy!

~Lyn

 

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Risotto Pie

Nov 30, 2012 by lovelypantry

Today I’m sharing a recipe I tried out of curiosity. I love trying new recipes, and after looking through the ingredients, I knew I couldn’t go wrong. I did however add a few items to give some more flavour and of course, a pop of colour. I have made risotto a few times and most definitely enjoy everything about it. The texture, the possibilities, even the technique – I like it. I’ve made risotto the traditional way, by stirring consistently. I’ve also baked risotto, with excellent results. I’ve never made Risotto  Pie, though. Until now.

This recipe is adapted from a cookbook called “Gluten, Wheat & Dairy Free” – I want to make everything in this book. The recipes are so easy and delicious looking! I won’t necessarily prepare each recipe based on the exact ingredients (whether it be gluten-free, wheat free or dairy free) but it will be good for my readers to know that it can be adapted to suit your personal preferences and sensitivities. Those are the recipes I enjoy the most!

 

 

 

I’m so glad I added the sweet corn and mushrooms. The corn adds a little sweetness to this savory dish. And the mushroom gives that added flavour and texture.

 

 

This pie is quite delicate so care should be taken when transferring to a serving platter.

 

 

I garnished with some fresh spinach and a few carrot shavings.

 

 

This is Risotto after all. But I tried my best to resist adding cheese…for as long as I could.

 

 

My husband and I really enjoyed this Risotto Pie. It was different, it was interesting.  I enjoyed my serving with Parmesan cheese! I just couldn’t help myself.

 

 

I hope you enjoyed this recipe today!

~Lyn

 

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Quinoa Pasta with Roasted Zucchini and Cheese

Mar 26, 2012 by lovelypantry

Last nights dinner was so very interesting to me. I knew I had to roast some zucchini that was begging to be eaten. I also wanted to try the Quinoa Pasta that I bought a few days ago. I had never seen it before and I wanted give it a try so I could see how it tasted and how the texture compared to regular pasta. And there’s the cheese. I’ve always had a thing for cheese. It’s not something that I will give up easily, so bear with me as you see cheese all over this recipe. I kept it subtle. Promise 🙂 …Although I purposely avoided measuring how much cheese I used…

It was tasty, meatless and certainly something I intend to have again. My hubby thought it was quite nice. I don’t think I could convince him to have this without some meat though. He is far from a part-time vegetarian, like what I’m on the path to becoming. Baby steps. As I read more about it and find recipes that suit my palate, I’m truly considering reducing my meat consumption.

Here’s the finished result…another freestyle recipe 🙂

 

 

As for the Quinoa Pasta, I realized that it takes a little longer to cook than regular pasta. The package suggested 13-15 minutes – spot on. Anything before that, it’s still rather firm. Also, you have to eat it right away. I decided to toss it in a cheese mixture in order to make it moist on the outside. I don’t do dry pasta very well. A cream sauce or olive oil is pretty much mandatory. The texture of quinoa pasta is just fine and I would not have noticed the difference at all. I will buy it again, if I come across it. Its Quinoa. I can’t go wrong. Right?

 

 

 

I got my son to eat the zucchini. I had to basically emphasize that it had cheese on it. Not that there was too much, but he needs encouragement to eat “new” veggies. He has lettuce, green beans and broccoli under his belt. He needs to conquer zucchini so I can move on to another vegetable. Goodness rules in my house!

 

 

 

 

Roasted zucchini, fresh out the oven. So fragrant. Even the crispy parmesan stuck to the tray looked good to me.

 

 

 

 

Zucchini never tasted so good.

 

 

What a way to start the week. Happy Monday friends!

~Lyn

 

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Curried Tofu & Green Beans

Jul 11, 2011 by lovelypantry

 

Tofu is a food item that many vegans choose to consume. I am not a vegan however, I do have days where I choose not to eat meat. I got this recipe from Everyday Food, and I was so glad that I tried it. Of course I had to put my own personal spin on it. The original recipe used water instead of broth, and also tomatoes. I didn’t have any tomatoes so I used chickpeas and carrots. I love the taste of curry and this recipe inspired me to try tofu. Since then, I have prepared it for a few family members and shared the recipe too. Preparation of tofu is easy once you know how to do it. Give it a try and leave a comment, or share your experience on my Facebook Page.

 

 

Ingredients:

1 Packet Extra Firm Tofu (350g)

2 Tblsp Olive Oil for browning

1 Onion, thinly liced

4 Cloves Garlic, minced

1 Tsp Pimento

Salt and Pepper to taste

2 Tsp Oregano

1 1/2 Tblsp Curry Powder

1/2 Cup Light Coconut Milk

1/2 C

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