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Tag Archives: meatless meals

  • Pizza Night

    Did you know Publix sells pizza dough?  Every so often, maybe once a month, I will remember to pick up a couple of fresh pizza dough bags.  The girls and my husband always take care of dinner on pizza night.  Jim gets started with the dough.  This is where the fun begins.

    After the dough is rolled, you'll need the sauce.  I've tried both the pizza sauce and spaghetti sauce and couldn't really tell a difference between either one.  Next, come the toppings.  This is the girls' favorite part.  They have the most fun "carefully" placing all the ingredients on the dough.

    On pizza night, we make a "grown-up"  and a kid-friendly pizza.  For the grown ups, we like to add sun-dried tomatoes, spinach, mushrooms or kalamata olives.  The girls like to keep it simple.  They usually choose mushroom pizza or just plain cheese.

    Having a pizza night is a fun and easy way to make a meatless meal.  There are so many options when you try different veggie combinations.  It's also an easy way to get the kids involved in the kitchen.

    Pair it with a fresh green salad and you have a complete meal!

     

  • Cilantro Salsa Verde twice in one week

    One of my favorite  meals of all time is Skirt Steak with Chimichurri sauce.  Although it may be difficult to pronounce, chimichurri is super easy to make.  Conventional chimichurri is made with Parsley, olive oil, salt, garlic, pepper and red pepper flakes.  There are all kinds of chimichurri variations.  Some add mint to the mix.  While changing channels the other day, I stumbled upon a chef on the cooking channel who was drizzling a cilantro salsa verde over grilled chicken.  Not wanting to miss anything, I quickly ran to a chair to watch him make it.  His ingredients reminded me of chimichurri,  and as far as I can tell the only difference was cilantro versus parsley.

    Two nights ago, we decided it was time to fire up the grill.  Luckily, I had brought home some cilantro!  If you've never had chimichurri before, I encourage you to try it.  There's just something about all the fresh ingredients drizzling over the grilled meat.  The bright colors and the citrusy bite can take your taste buds up to another level.  If you haven't noticed I might be in need of an avocado intervention pretty soon.  I just can't stop bringing them home!  Here's round 1 of the Cilantro Salsa Verde...

    Tonight's menu consisted of ground beef tacos and yellow rice.  Halfway through cooking, I decided to add a bean salad as a side dish.  Yes, it had avocados.  Did I mention I might be obsessed with avocados lately?  I used small red beans, but you can use any bean.  As a dressing, I used the Cilantro Salsa Verde from the previous night.  Here's Round 2...

    The bean salad was made up of tomatoes, avocados, purple onion and yellow pepper.  It was also used as "taco filling" for a meatless option.  Do you like sour cream?  Have you tried using plain greek yogurt instead?  My personal favorite is Fage.

    Cilantro Salsa Verde

    Ingredients:

    1 bunch of cilantro
    1/2 lime
    1 lemon
    1 garlic clove
    1 cup olive oil
    1/2 tablespoon salt
    1/4 tablespoon pepper

    Directions:

    1. Using a food processor, add the cilantro and garlic clove and pulse into finely chopped.
    2. Once the cilantro is finely chopped, add the olive oil to the food processor and pulse for a few pulses.
    3. Bring mix to a mixing bowl and add remaining ingredients.  For best taste refrigerate for at least 20 minutes.  You may use it immediately.  If you refrigerate it, make sure to use it in a day or two.
    Bean Salad with Cilantro Salsa Verde
    Ingredients:
    1 can of beans (black, red or white)
    1/2 tomato, cubed
    1/4 cup red onion, diced
    1/2 yellow pepper, diced
    salt
    Cilantro Salsa Verde

     Directions:

    1. Rinse and drain the beans.

    2. In a large bowl, combine beans, tomato, red onion, and yellow pepper.  Sprinkle some salt  to taste, then drizzle some of the cilantro salsa verde.  Refrigerate or serve immediately.

     

     

     

  • Meatless Thursdays - Breaded eggplant, green beans and couscous

    Last night's menu came together as we were about to close the market and I remembered nothing was defrosting at home.  Eggplant to the rescue!  I grabbed a couple of eggplants to cook for dinner.  My youngest daughter grabbed a couple of green beans.  My challenge for the night was to make edible fresh green beans.

    Eggplant is easy.  Cut the eggplant into thin slices, pass through an eggwash (beaten egg), then bread with your breading of choice.  I prefer to fry our breaded eggplant in a cast iron pan for about 3 minutes on each side.

    Here comes the challenge.  This was my first time preparing fresh green beans.  Growing up we've always had canned green beans, so cooking fresh green beans has always seemed unnecessary.  Boy was I wrong!  Best thing was Zoe ate them.  I'm always fighting with her to eat her green beans.  Turns out, she likes fresh green beans like the ones her pre-K teacher makes!  Thanks, Mrs. Cannon!

    For the couscous, I just followed the instructions on the package.  Boil 2 cups of water, add 1 tablespoon of butter, then add couscous and let it stand for 5 minutes.  Easiest side dish ever.  I added lemon juice, extra virgin olive oil and grape tomatoes.

    I'm thinking next time I cook eggplant, I'll try our Whistle Stop breading mixture instead.

    Have you tried our Whistle Stop batter mix?

    Do you have Meatless Dinners for your family?

     

     

     

     

     

     

     

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