Food Babies

No, not you…. you, the bowlegged one

Southwestern Vegetarian Pasta

Posted by kathleenerindavis on May 23, 2010

Mark is at his place watching the finale of Lost tonight like most people. But I never got into the show so I made my weekly Sunday dinner for myself. It was a simple but a little more exciting then a regular pasta, with the monterey jack cheese, bell pepper and onion give it a nice small kick.

Southwestern Vegetarian Pasta

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Ready In: 30 Minutes

Servings: 6


1 tablespoon vegetable oil

1 onion, chopped

1/2  bell pepper, diced

2 cloves garlic, chopped

2 tablespoons chili powder

1 teaspoon ground cumin

1 (28 ounce) can diced tomatoes with


1 (15 ounce) can chickpeas

1 (10 ounce) package frozen corn

kernels, thawed

1 (12 ounce) package uncooked elbow


1/2 cup shredded Monterey Jack cheese


1. Heat oil in a large, deep skillet. Saute onion, green pepper, garlic, chili powder and cumin. Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes, or until thickened and heated through.
2. Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
3. Combine pasta and sauce. Sprinkle each serving with Monterey Jack cheese.

Posted in KK | 1 Comment »

Brussels Sprouts: Turns out they’re not disgusting

Posted by Hilary on May 23, 2010

I had a bias against brussels sprouts just like the majority of y’all. Kelly though, decided he liked them, which meant we made them. This is how I made the discovery that they are a perfectly reasonable vegetable. Tiny cabbages, really- but tasting kind of broccoli-esque.

Here’s how I’ve decided I like them, roasted brussels sprouts with lemon and garlic:

Preheat oven to 400 F

Cut off the bottoms and halve, then toss into roasting pan or onto baking sheet

Coat with about 2 TBSP olive oil

Add the zest of one lemon, then the juice of said lemon

Mince and add about 3 cloves of garlic

Throw in some salt and pepper

Roast for 30-35 minutes, stirring every 10 minutes

The picture below is before cooking. They will look darker once they’ve been roasted.

Posted in HilHil, Vegan-friendly, veggies | Leave a Comment »

Unemployed Cooking: Asparagus Mushroom Primavera

Posted by kathleenerindavis on May 17, 2010

Dear loyal Food Babies readers, I am happy to inform you that after many many months of unemployment I now have a job! (starting June 7). Which means there will not be very many more installments of “Unemployed Cooking.” However, I’ve gotten in to a lot of healthy habits during my unemployment, and I hope to be able to keep them up as much as I can when I start working again. So I’ll still be posting new recipes that I try just perhaps not as frequently.

Anyways, here’s what I made for dinner last night (along with a great salad and garlic bread), the red pepper gave it an interesting kick:

Asparagus Mushroom Primavera

Servings: 4 servings

Prep: 15 mins

Total: 20 mins


1 pound fresh asparagus spears

8 ounces dried linguini

1 tablespoon olive oil

4 cloves garlic, minced

1/4 teaspoon freshly ground black pepper

1 8-ounce package fresh button mushrooms, halved

1/4 cup dry white wine

1/4 teaspoon salt

1 tablespoon butter

1/4 cup shredded fresh basil

1/4 teaspoon crushed red pepper


1. Snap off and discard woody bases of fresh asparagus. Rinse. Bias-slice asparagus into 1 1/2-inch pieces; set aside.

2. Cook pasta according to package directions. Meanwhile, heat oil in a large skillet over medium heat. Add garlic and ground black pepper; cook and stir for 30 seconds.

3. Add asparagus, mushrooms, wine, and salt to skillet. Bring to boiling; reduce heat. Cook, uncovered, for 4 minutes or until asparagus is crisp-tender, stirring occasionally. Remove from heat; stir in butter.

4. Drain pasta; add pasta to vegetables in skillet. Toss gently to combine. Garnish with basil and crushed red pepper.

Posted in Foodstuffs, KK, Uncategorized, unemployed cooking | Leave a Comment »

Unemployed Cooking: Nueve de Mayo Meal

Posted by kathleenerindavis on May 10, 2010

Since we didn’t get Mexican food on Cinco de Mayo, I decided to make it for dinner last night. I made nachos and black bean and corn quesadillas. They were all very good. Here are the recipes:

Classic Nachos

Prep Time: 20 Minutes

Cook Time: 5 Minutes

Ready In: 25 Minutes

Servings: 6


1/4 cup chopped red onion

8 oz salsa

1/2 cup chopped fresh parsley

1/4 cup olive oil

1 lime, juiced

1 pinch salt and black pepper (optional)

1 (8 ounce) package tortilla chips

2 cups shredded Monterey Jack cheese,


1/2 cup sour cream (optional)

1/2 cup guacamole (optional)


1. Preheat an oven to 350 degrees F (175 degrees C).
2. Mix together the onion, salsa, parsley, olive oil, lime juice, salt and pepper in a bowl.
3. Spread tortilla chips in a single layer onto a baking sheet, and spoon about 1 teaspoon of the tomato salsa onto each chip. Spread 1 cup of Cheddar cheese over the nachos, top the chips with another teaspoon or so of salsa, and top with the remaining 1 cup of cheese.

Bake the nachos in the preheated oven until the cheese is bubbling, about 5 minutes. Serve hot with sour cream, guacamole, and any remaining salsa on the side for dipping the chips.

Black Bean and Corn Quesadillas

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Ready In: 40 Minutes

Servings: 8


2 teaspoons olive oil

3 tablespoons finely chopped onion

1 (15.5 ounce) can black beans, drained

and rinsed

1 (10 ounce) can whole kernel corn,


1/4 cup salsa

1/4 teaspoon red pepper flakes

2 tablespoons butter, divided

8 (8 inch) flour tortillas

1 1/2 cups shredded Monterey Jack

cheese, divided


1. Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add  salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
2. Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Repeat with remaining tortillas and filling. Top with sour cream and guacamole.

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Unemployed Cooking: Barbecue Tempeh Sandwiches

Posted by kathleenerindavis on May 3, 2010

It’s abnormaly hot and humid in NYC right now, so I made a kind of a summery dinner Sunday night. Barbecue Tempeh Sandwiches with roasted red potatoes. Along with a brewski, it hit the spot.

Here’s the recipe:

Barbecue Tempeh Sandwiches

Rinse the tempeh before using to eliminate bitterness. With tempeh, the longer the marinating time, the better.

20 min | 10 min prep

4 sandwiches

  1. Pour the barbecue sauce into a medium bowl. Crumble the tempeh into the sauce, and let it marinate a little, about 10 minutes.

2. Heat oil in a skillet over medium heat. Add the red and green peppers, and the onion. Cook, stirring frequently until tender. Stir in the tempeh and barbecue sauce, and heat through.

    Spoon the tempeh mixture onto kaiser rolls, and serve.

    Posted in KK, Uncategorized, unemployed cooking, Vegan-friendly | Leave a Comment »

    A decade late: a vegetarian discovery

    Posted by kathleenerindavis on April 30, 2010

    I decided to make Hilary’s grilled tofu and veggies last night, but I couldn’t be bothered to set of the grill and haul everything from the kitchen to the backyard so I tried out Shawna’s George Foreman Grill. I’m aware that I’m over ten years late on this trend, but man-o-live is this a great cooking machine! I had never thought to use it since I thought the main appeal was the fat drainage that’s not an issue with vegetarian cooking.

    However it worked really well for my marinaded tofu, red and orange bell pepper, pineapple, portabella mushrooms, and red onion.  I made it pretty much the same as Hilary (here’s her post), with a slightly different marinade. The results? Delicious!

    Posted in Grilling, KK, Uncategorized | Leave a Comment »

    Spinach Lasagna

    Posted by Hilary on April 22, 2010

    I love spinach lasagna, but rarely make it. I stopped following the recipe years ago, and now I don’t even know what ever happened to the recipe. Basically, here’s what you need, but I’m estimating:

    For the filling:
    10 oz spinach, either frozen or fresh, chopped
    ~6 oz shredded mozzarella or italian blend
    ~16 oz (or more) ricotta OR cottage cheese OR some combination thereof
    ~However much grated parmesan you feel like parting with (optional)
    ~1 egg to hold things together

    For the sauce:
    I start with 2 jars of store bought sauce
    However much garlic you can stand (we can stand a lot)
    1/2 to 1 medium yellow onion
    1/2 to 1 red bell pepper (optional)
    fake meat crumbles (optional)

    And then you need lasagna noodles and extra shredded mozzarella.

    These ingredients are for a 9 x 13 pan, but I scaled it down for an 8 x 8 pan in the picture that you see posted.

    1. Saute chopped garlic and onion until onion starts to brown. Add in chopped red pepper and saute until the pepper starts to soften. Add in fake meat crumbles and cook the rest of the way. Turn burner to low and add in sauce. Let simmer for a couple of minutes and then remove from burner.

    2. Prepare the filling in a separate bowl. If using frozen spinach thaw in microwave and be sure to get all of the excess water out. Mix in all of the other filling ingredients. Add in whatever spices you enjoy (we add oregano, basil, pepper, etc.).

    3. To assemble the lasagna start by putting a thin layer of sauce on the bottom of your baking pan. Then layer uncooked noodles, sauce, filling, more noodles, more sauce, the rest of the filling, more noodles, and the rest of the sauce (you might have some leftover sauce).

    4. Since we are using regular uncooked noodles (do not buy “no cook noodles”), pour about a cup to a cup and a half of hot water over top of the lasagna, mostly around the edges. Cover the pan tightly with tinfoil. The water will help cook the noodles during baking. Bake for 1 hour, covered, at 350 F. Then remove foil and top with shredded mozzarella. Cook for 15 more minutes, or until cheese is browned.

    I put the lasagna pan on top of a large baking sheet, as I often get the lasagna bubbling over in the oven (this might be me trying to force a lot of lasagna into a small pan).

    Posted in Eating party classics, HilHil | 1 Comment »

    Lovely Lunch: Chickpea Sandwich Filling and Smoothie

    Posted by kathleenerindavis on April 21, 2010

    A Food Babies first? At least for me it might be. I’m always blogging about dinner or dessert, but what about lunch (I think I may have written about some brunch foods before, but never lunch). One of the pluses to being home during the day is that I can make myself lunch everyday instead of relying on the expensive and often uninspired midtown Manhattan lunch selections or packing the same thing every day.

    Today’s lunch was particularly tasty and could be packed and taken to work if you are lucky enough to have a job.

    Vegetarian Chickpea Sandwich Filling

    Serve on toasted sandwich flat bread or pita bread, with lettuce/sprouts/tomato. Other raw, chopped vegetables like celery can be substituted for the cucumber. Make vegan by replacing the mayo with fake mayo or sliken tofu or non-dairy salad dressing.

    (makes about 3 servings)


    1 (19 ounce) can garbanzo beans, drained and rinsed

    ½ cucumber, chopped

    ½ onion, chopped

    1 tablespoon mayonnaise

    1 tablespoon lemon juice

    1 teaspoon dried dill weed

    salt and pepper to taste


    Drain and rinse chickpeas. Pour chickpeas into a medium size mixing bowl and mash with a fork. Mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.

    I had it with sun chips and a smoothie (my go to smoothie lately has been strawberries, black berries, vanilla yogurt, soy milk and ice)

    Posted in KK, unemployed cooking | Tagged: , | 2 Comments »

    Combining Superfoods: Oatmeal with Blueberries and Walnuts

    Posted by Hilary on April 20, 2010

    Ah, superfoods. The term has little meaning to an actual dietician. However, it is an easy way to understand that a particular food is basically extra-healthy.

    Superfoods include beans, blueberries, broccoli, oats, oranges, pumpkin, salmon, soy, spinach, tea, tomatoes, turkey, walnuts, and yogurt. There are other lists that include things like olive oil, avocado, and dark chocolate.

    One of my current projects is to find ways to combine some of these superfoods, so that you get 3 or more in one meal. The easiest way to do this so far: oatmeal with blueberries and walnuts!

    Why oatmeal? It’s high in fiber, and thus helps to lower total and LDL cholesterol. Oatmeal also contains plant chemicals with antioxidant properties, as well as B vitamins, calcium, iron, and Vitamin A. Oatmeal is a complex carbohydrate.

    Why blueberries? Blueberries are high in vitamin C, manganese, fiber, and vitamin E. In studies looking at a variety of fruits and vegetables, blueberries have been shown to have the most antioxidants, thus destroying the most free radicals. Actually, the proposed list of health benefits of blueberries is long enough that I don’t want to type it out, so click here if you’re interested.

    Why walnuts? Walnuts contain protein, fiber and vitamin E. Walnuts contain a significant amount of omega-3s. They also have a lot of antioxidants, and even some melatonin!

    A recipe is probably not needed here. Just cook oatmeal according to package directions. I added a teaspoon of brown sugar to my oatmeal. If your blueberries are frozen (like mine), throw them in towards the end of cooking to thaw them out. If they’re fresh, add them after the oatmeal is cooked. Top with a handful of walnuts.

    Posted in HilHil, superfoods, Vegan-friendly | Leave a Comment »


    Posted by Hilary on April 19, 2010

    Posted in Uncategorized, Words to the Wise | Leave a Comment »