Quick, flavorful, and easy for the busy and cooking challenged.

[jenjencali]

Hello. I posted this on the Epi website and was given some great advice about a couple of cookbooks to try and a couple recipes also. I was hoping that FK posters might have some ideas as well.

I am currently trying to compile a list of recipes for when I move in with my fiance (2 months). Normally this would be an easy task but there are two things I need to take into consideration.

1. I am a vegetarian. I do eat dairy products however. My fiance is a meat eater but does not mind eating vegetarian fare. Any recipes that can have meat added or be kept veggie?

2. My fiance is completely cooking challenged. I am slowly working on this but for now his skills are limited to the microwave and a toaster oven. I commute 1.5 hours to work and 1.5 from work so my time in the evenings is limited. He gets home before I do and I would like meals that he can prepare on his own in one of the above ways (microwave, toaster oven). I usually cook on the weekends and have things in the fridge that he can reheat. He is all about easy and flavorful food. Any suggestions for meals that he can pull out of the freezer or fridge?

Any and all suggestions are appreciated. Keep in mind any recipes do not have to fit all of the criteria. Thanks ahead of time.

Jennifer

 

[rvb]

either chili or spaghetti sauce could...

easily be prepared vegitarian with the option of adding browned ground beef.

 

[dianem]

Hi Jennifer:You may want to consider one of the small Foreman grills for him to grill sandwiches

that you (or he) can put together earlier. I haven't found it useful for anything else, but it makes great sandwiches and panini. Your sandwiches can be meat free (I'm thinking mozzarella, tomato and pesto) and stick some meat in his (proscuitto maybe?) All he has to do is plug it in. Easy clean up, too. With a bowl of soup, you're all set.

 

[dawnnys]

Hi Jen - try...

Quick Vegetarian Pleasures by Jeanne Lemlin

Many of the meals can be kept vegetarian or made non-veg with the addition of meat. Lots of hints for quick cooking, too. It's a handy book.

And here's Emeril's Vegetarian Chili:

2 tablespoons canola oil
1 1/2 cups chopped yellow onions
1 cup chopped red bell peppers
2 tablespoons minced garlic
2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
1 medium zucchini, stem ends trimmed and cut into small dice
2 cups fresh corn kernels (about 3 ears)
1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
2 tablespoons chili powder
1 tablespooon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne
4 large tomatoes, peeled, seeded and chopped
3 cups cooked black beans, or canned beans, rinsed and drained
1 (15-ounce) can tomato sauce
1 cup vegetable stock, or water
1/4 cup chopped fresh cilantro leaves
Cooked brown rice, accompaniment
Sour cream or strained plain yogurt, garnish
Diced avocado, garnish
Essence, recipe follows, garnish
Chopped green onions, garnish

In a large, heavy pot, heat oil over medium-high heat. Add onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add zucchini, corn, and mushrooms, and cook, stirring, until soft, 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds.

Add tomatoes and stir well. Add beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.

Remove from the heat and stir in cilantro. Adjust the seasoning, to taste.

To serve, place 1/4 cup of rice in the bottom of each bowl. Ladle chili into the bowls over the rice. Top each serving with a dollop of sour cream and avocado. Sprinkle with Essence and green onions, and serve.


Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.