Jean Lanoue

One Does Not Live by Bread Alone, There is also Fish and Vegetables…

 Uncategorized  Comments Off on One Does Not Live by Bread Alone, There is also Fish and Vegetables…
Feb 022015
 

One Does Not Live by Bread Alone, There is also Fish and Vegetables…

What is Lent?
Lent is the forty-day liturgical season of fasting and prayer before the resurrection of Jesus Christ on Easter Sunday. The forty days represent the time Jesus spent in the desert, where, according to the Bible, he endured temptation by Satan.

Here is a little history….

On the Christian calendar, Lent is the 40-day period from Ash Wednesday to Easter. When it was first observed in the fourth century, its focus was on self-examination and self-denial in preparation for Easter, and Christians used fasting (abstaining from eating food) in the early years as a visible demonstration of this process.

Over the centuries, Catholics have relaxed some of the strict fasting rules. Today, only Ash Wednesday, Good Friday, and all Fridays during Lent are considered fasting days.

On these days, Catholics over the age of 14 are to refrain from eating meat. In addition, on Ash Wednesday and Good Friday, those between the ages of 18 and 59 are to eat only one full meal and two smaller meals and aren’t to eat between meals. Orthodox Christians are far more rigorous in their observance of fasting during Lent, believing that regular fasting is a crucially important discipline for one’s spiritual growth. Meat, dairy products, and eggs (which historically were considered more luxury foods than ordinary breads) aren’t allowed, with some additional restrictions on certain days. They can only eat fish (which was historically considered less of a luxury than red meat) on the feasts of the Annunciation and Palm Sunday. In addition to refraining from eating, Lent is often a time when Christians give up something pleasurable (furthering the focus on self-denial), be it chocolate, meat or — shudder the thought! — Coffee.
SO….What does this all mean to you?

Well whether you participate in Lent or not, it means you will need RECIPES!!! Whatever rules your family lives by, you need to know what to feed them right? So I have gathered up some recipes that are perfect for Lent, or anytime really.  I hope a few of them will be your favorites!

Garlic and Lemon Shrimp

CQ- Garlic Lemon shrimp

This Easy Garlic and Lemon Shrimp couldn’t be simpler to make, but the taste is special enough that you can serve it for any kind of occasion.

Famous for its potent smell, Bacalao was once one of the world’s most important food commodities. Popularized in Europe thanks to fisherman from northern Spain who cleverly devised a way to preserve it—cure it with loads of salt, then set it out to dry under the sun—during their long journeys on the high seas, bacalao eventually made its way to the new world, a pre-industrial protein that traveled well without refrigeration. These days, dried bacalao remains popular throughout Latin America, especially during the holy days of Lent, when it’s often braised in a flavorful, tomato-based sofrito-style stew.

But this recipe, takes a different approach to the beloved bacalao: lighter and simpler to make, it’s also better for those watching their sodium intake.

Bacalao with capers and cilantro

CQ- bacalao-with-capers-and-cilantro

Pan-fried for just a few minutes in a little butter and olive oil, and finished with lime, capers and fresh cilantro, it’s a delectable summer interpretation of a Latin classic.

Spicy Baked Cod

CQ- Spicy Baked Cod

click here for this spicy treat…

For those who don’t enjoy seafood…here are a few veggie options.

 Sweet Potato and Lentil Soup

CQ- Sweet Potato and Lentil soup

This is one vegan veggie soup that is so packed with flavor…who needs meat! 

In traditional French Onion Soup, you make the soup and float a piece of crusty bread topped with cheese on top of it. And it’s delicious! This recipe is a little bit different, though. The bread, onions, and cheese are in grilled Panini form. The (faux) beef broth is served on the side and you dip your sandwich into it. As you eat your Panini, bits of onion, cheese, and bread fall into the broth so when you’ve finished off your sandwich, you have a little bowl of French Onion bliss waiting for you.

French Onion Soup Sandwiches

CQ-French Onion soup Sandwich

Is it a soup? Or is it a sandwich? It’s both! These grilled Panini sandwiches are full of caramelized onions and Gruyere cheese–its French onion soup in sandwich form.

Feta & Spinach Couscous Patties

CQ- Feta and Spinach Couscous

Feta, spinach and dill flavor these tofu patties. Slice some lemon wedges and pick up some whole-wheat pita bread to serve with this Greek-inspired meal.

As with most quesadilla recipes, these whip up in no time. The most time-consuming step is sauteing the mushrooms, and I think you will agree that your 15 minutes was well-invested once you taste the resulting garlicky awesomeness. After the mushrooms are prepped, all you do is layer the ingredients and cook your quesadillas in a skillet until the tortillas are toasty, the spinach wilts, and the cheese is melted. And then? You dig in. And that’s the best part by far.

Spinach and Mushroom Quesadillas with Avocado and Pepper Jack Cheese

CQ-Spinach and Mushroom Quesadillas with Avocado and Pepper Jack Cheese

These hearty, flavorful quesadillas feature garlic-sautéed mushrooms, baby spinach, creamy avocado, and zippy pepper jack cheese for a meatless — yet filling and satisfying — meal.

 You won’t go hungry with these meals under your belt!

Lent is Feb 18 – April 2  

 

  Lent is meant to be about not what we lack, but what we gain in the form of spiritual growth and conversion.

 

Spinach and Mushroom Quesadillas with Avocado and Pepper Jack Cheese

 Holiday/Entertaining, Vegetables, Vegetarian  Comments Off on Spinach and Mushroom Quesadillas with Avocado and Pepper Jack Cheese
Feb 022015
 
Spinach and Mushroom Quesadillas with Avocado and Pepper Jack Cheese
[url href=”http://cookingqueen.com/wp-content/uploads/2015/02/CQ-Spinach-and-Mushroom-Quesadillas-with-Avocado-and-Pepper-Jack-Cheese-199×300.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2015/02/CQ-Spinach-and-Mushroom-Quesadillas-with-Avocado-and-Pepper-Jack-Cheese-199×300.jpg” width=”199″ height=”300″ class=”alignnone size-medium” title=”CQ-Spinach and Mushroom Quesadillas with Avocado and Pepper Jack Cheese”][/url]
Ingredients
  • 1 tablespoon olive oil
  • 1 tablespoon butter, divided
  • 8 ounces mushrooms, cleaned, dried, trimmed, and sliced
  • 1 clove garlic, minced
  • 4 (8-inch) white or whole wheat tortillas
  • 4 ounces shredded pepper jack cheese
  • 1 ounce baby spinach leaves
  • 1 avocado, thinly sliced
  • Salt and freshly ground black pepper
Instructions
  1. Set a 10- to 12-inch skillet over medium-high heat.
  2. Add oil and 1/2 tablespoon butter; once melted, swirl to coat pan.
  3. Add mushrooms and cook, stirring occasionally, for approximately five minutes or until mushrooms give off liquid.
  4. Increase heat to high and stir frequently until liquid has completely evaporated.
  5. Add remaining 1/2 tablespoon butter to pan, and stir and cook until mushrooms are tender and browned, about five minutes more.
  6. Add garlic to pan and stir constantly for about 30 seconds, or until garlic becomes aromatic but not too dark.
  7. Season mushrooms with salt and freshly ground black pepper and transfer to a plate, draining on a paper towel if they seem too oily.
  8. Lay out two tortillas on a cutting board.
  9. Sprinkle EACH tortilla with 1 ounce of shredded cheese, 1/2 ounce spinach, 1/2 of the cooked mushrooms, 1/2 of the sliced avocado, and final 1 ounce of shredded cheese.
  10. Lay the remaining tortillas on top.
  11. Heat a large skillet over medium heat.
  12. Transfer an assembled quesadilla onto the skillet.
  13. Cook for a couple of minutes, occasionally lifting edge of quesadilla to check color of underside, until tortilla begins to turn golden and cheese starts to melt.
  14. Carefully flip quesadilla over and cook for another couple of minutes or until cheese is fully melted.
  15. Remove hot quesadilla to a plate and repeat with second quesadilla.
  16. Alternatively, you may cook both quesadillas at the same time on a flat griddle.
  17. Slice each quesadilla into 6 wedges and serve hot.

 

Feta & Spinach Couscous Patties

 Easy Recipes, Holiday/Entertaining, Side Dish, Vegetarian  Comments Off on Feta & Spinach Couscous Patties
Feb 022015
 
Feta & Spinach Couscous Patties
[url href=”http://cookingqueen.com/wp-content/uploads/2015/02/CQ-Feta-and-Spinach-Couscous-300×300.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2015/02/CQ-Feta-and-Spinach-Couscous-300×300.jpg” width=”300″ height=”300″ class=”alignnone size-medium” title=”CQ- Feta and Spinach Couscous”][/url]
Ingredients
  • 1 cup water
  • 2/3 cup whole-wheat couscous
  • 1/2 cup nonfat plain Greek yogurt
  • 2/3 cup shredded seeded cucumber
  • 3/4 teaspoon garlic powder, divided
  • 1/4 teaspoon salt
  • 3/4 cup silken tofu
  • 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
  • 2/3 cup crumbled feta cheese
  • 1/4 cup snipped fresh dill
  • 1/4 cup minced red onion
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons extra-virgin olive oil, divided
  • 4 cups sliced or torn green leaf lettuce
  • Grape tomatoes, halved, for garnish
Instructions
  1. Bring water to a boil in a medium saucepan.
  2. Stir in couscous, cover and remove from the heat.
  3. Let stand for 5 minutes.
  4. Combine yogurt, cucumber, 1/4 teaspoon garlic powder and salt in a small bowl.
  5. Mash tofu with a fork in a large bowl.
  6. Add spinach, feta, dill, onion, pepper, the remaining 1/2 teaspoon garlic powder and the couscous; stir until well combined.
  7. Form into 8 patties, using about 1/2 cup for each.
  8. Place a baking sheet in the oven and preheat to the lowest setting.
  9. Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
  10. Add 4 patties and cook, turning once, until lightly golden on both sides, about 6 minutes total. Transfer to the baking sheet.
  11. Repeat with the remaining oil and patties.
  12. Serve over lettuce, topped with the yogurt sauce and garnished with tomatoes, if desired.

 

French Onion Soup Sandwiches

 Easy Recipes, Holiday/Entertaining, Soups, Vegetarian  Comments Off on French Onion Soup Sandwiches
Feb 022015
 
French Onion Soup Sandwiches
[url href=”http://cookingqueen.com/wp-content/uploads/2015/02/CQ-French-Onion-soup-Sandwich-300×200.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2015/02/CQ-French-Onion-soup-Sandwich-300×200.jpg” width=”300″ height=”200″ class=”alignnone size-medium” title=”CQ-French Onion soup Sandwich”][/url]
Ingredients
  • 2 tbsp olive oil
  • 2 large onions, thinly sliced
  • Salt & pepper to taste
  • 1/2 tsp dried thyme
  • 4 Ciabatta rolls, halved
  • 1 c. shredded Gruyere cheese
  • 4 c. no-beef broth, heated (you can find meatless beef broth at stores like Whole Foods)
Instructions
  1. Heat olive oil in a large skillet on low heat.
  2. Add sliced onions and cook until caramelized about an hour and fifteen minutes, stirring frequently.
  3. Remove from heat and stir in salt and pepper to taste and thyme.
  4. Heat Panini press or grill on high.
  5. Divide caramelized onions onto bottom of rolls and top each one with 1/4 cup of cheese and top half of roll.
  6. Grill for 10-15 minutes or until cheese is melted and bread is golden-brown.
  7. Serve each sandwich with 1 cup of broth.

 

Sweet Potato and Lentil Soup

 Holiday/Entertaining, Soups, Vegetables, Vegetarian  Comments Off on Sweet Potato and Lentil Soup
Feb 022015
 
Sweet Potato and Lentil Soup
[url href=”http://cookingqueen.com/wp-content/uploads/2015/02/CQ-Sweet-Potato-and-Lentil-soup-200×300.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2015/02/CQ-Sweet-Potato-and-Lentil-soup-200×300.jpg” width=”200″ height=”300″ class=”alignnone size-medium” title=”CQ- Sweet Potato and Lentil soup”][/url]
Ingredients
  • 2 Tbsp safflower oil
  • 1 medium onion, diced
  • 2 small tomatoes, diced
  • 1 tsp fresh ginger, minced
  • 1 1/2 tsp. turmeric
  • 1 tsp. cumin
  • 1 tsp. ground coriander
  • 1/2 tsp. cinnamon
  • 1/8 tsp. cayenne pepper
  • Pinch of sea salt
  • 2-3 medium sweet potatoes, peeled and cut into 3/4-inch cubes
  • 7 cups vegetable broth
  • 1 cup brown lentils
  • 1 cup baby spinach or kale
Instructions
  1. In a large pot, heat oil over medium heat and sauté onion for about 2 minutes, until soft.
  2. Stir in tomatoes and ginger, cooking an addition 3 minutes.
  3. Stir in turmeric, cumin, coriander, cinnamon, cayenne and salt and cook for 2 minutes, tasting to make sure it’s to your liking.
  4. Next add the sweet potatoes, broth and lentils.
  5. Bring soup to a boil then reduce heat and cover, allowing to simmer for about 30 minutes.
  6. Then add spinach (or kale) and simmer for an additional 10 minutes. Enjoy!

 

Spicy Baked Cod

 Holiday/Entertaining, Seafood, Vegetarian  Comments Off on Spicy Baked Cod
Feb 022015
 
Spicy Baked Cod
[url href=”http://cookingqueen.com/wp-content/uploads/2015/02/CQ-Spicy-Baked-Cod-225×300.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2015/02/CQ-Spicy-Baked-Cod-225×300.jpg” width=”225″ height=”300″ class=”alignnone size-medium” title=”CQ- Spicy Baked Cod”][/url]
Ingredients
  • -1 lb cod fillet, cut in half (2 pieces)
  • -salt & pepper, for seasoning
  • -2 Tablespoons olive oil
  • -1 or 2 large cloves of garlic, finely chopped (i grate mine with a hand grater, works great!)
  • -1 teaspoon lemon juice
  • -1 tablespoon Delallo Hot Pepper Bruschetta OR 1 teaspoon Sriracha Sauce (adjust according to taste)
Instructions
  1. Preheat oven to 400ºF
  2. Rinse cod with cold water and pat dry; set aside
  3. In a medium bowl, add olive oil, garlic, lemon juice, & hot sauce; stir together
  4. In a shallow dish, season cod with salt and pepper on both sides and pour the marinade over it
  5. Marinate for about 20 minutes, turning once
  6. Transfer marinated cod to baking dish sprayed with non-stick cooking spray; pour any remaining marinade over fish
  7. Bake for about 25-30 minutes or until it flakes easily

 

Bacalao with Capers and Cilantro

 Easy Recipes, Holiday/Entertaining, Seafood, Vegetarian  Comments Off on Bacalao with Capers and Cilantro
Feb 022015
 
Bacalao with Capers and Cilantro
[url href=”http://cookingqueen.com/wp-content/uploads/2015/02/CQ-bacalao-with-capers-and-cilantro.png”][img src=”http://cookingqueen.com/wp-content/uploads/2015/02/CQ-bacalao-with-capers-and-cilantro.png” width=”216″ height=”299″ class=”alignnone size-full” title=”CQ- bacalao-with-capers-and-cilantro”][/url]
Ingredients
  • 4 fresh, skinless, boned cod fish fillets, about one inch thick
  • Kosher salt
  • Fresh ground pepper
  • 1/4 cup flour, for dredging
  • 1/4 tsp paprika
  • 3 T butter
  • 3 T olive oil
  • 2 T capers
  • 2 limes, one thinly sliced, 1 sliced in half and juiced
  • 1 T finely chopped fresh cilantro, plus more for garnish
  • 1 T finely chopped fresh parsley, plus more for garnish
Instructions
  1. Dry the fish fillets with a paper towel and season with salt and pepper.
  2. In a large, shallow bowl, whisk the flour and the paprika to combine well.
  3. Lightly dredge the fillets in the flour, shaking off excess flour.
  4. In a large frying pan over medium-high heat, heat the olive oil and butter.
  5. Just before the butter starts to brown, add the fillets.
  6. Brown for 2 to 3 minutes, then carefully flip over to brown the other side for another 2 to 3 minutes.
  7. Reduce heat if butter starts to brown too much or burn.
  8. When the fillets are done (they should be opaque and flaky), remove to a warm platter.
  9. Add the capers to the pan and cook for another minutes.
  10. Add the lime juice, parsley and cilantro and stir to combine.
  11. Pour the sauce over the fish fillets.
  12. Garnish with sliced lime and more cilantro and parsley.
  13. Serve immediately.
  14. Makes 4 servings.

 

Garlic and Lemon Shrimp

 Easy Recipes, Holiday/Entertaining, Seafood, Vegetarian  Comments Off on Garlic and Lemon Shrimp
Feb 022015
 
Garlic and Lemon Shrimp
[url href=”http://cookingqueen.com/wp-content/uploads/2015/02/CQ-Garlic-Lemon-shrimp-300×300.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2015/02/CQ-Garlic-Lemon-shrimp-300×300.jpg” width=”300″ height=”300″ class=”alignnone size-medium” title=”CQ- Garlic Lemon shrimp”][/url]
Ingredients
  • 1 lb. jumbo shrimp, thawed if frozen
  • (I used 21-25 per pound size, which was good for this recipe. Buy pre-peeled shrimp or peel them when they have thawed.)
  • 2 T olive oil
  • 1 T butter
  • 2 T finely minced garlic
  • 2 T fresh-squeezed lemon juice
  • 1 T lemon zest (or a little less if you’re not that fond of lemon zest)
  • Sea salt to taste (I did not use much salt)
Instructions
  1. If using frozen shrimp thaw them over night in the refrigerator.
  2. Drain shrimp and pat dry.
  3. Zest one large lemon and then squeeze the juice, to yield at least 2 T juice and close to 1 T lemon zest.
  4. Finely mince garlic cloves to make 2 T minced garlic.
  5. Heat the oil over medium high heat and then melt the butter, using a large heavy pan.
  6. (I used a pan that was nice enough to serve the shrimp from, which helps keep them hot.)
  7. Add the shrimp in a single layer and cook just until they start to turn pink at the edges, not more than 1-2 minutes.
  8. Turn shrimp over quickly and add the minced garlic.
  9. Continue to cook until shrimp are barely firm, probably not more than 3-4 minutes more.
  10. (Don’t overcook; the shrimp will continue to cook a little in the hot pan.)
  11. Turn off heat and add the lemon juice, lemon zest, and salt as desired and stir to coat shrimp. Serve immediately.

 

Not Your Ordinary Wings, No Sir! These Wings Will Ruffle up Your Game Day Feathers!

 Entertaining Ideas And Tips  Comments Off on Not Your Ordinary Wings, No Sir! These Wings Will Ruffle up Your Game Day Feathers!
Jan 282015
 

 

Not Your Ordinary Wings, No Sir!

 

These Wings Will Ruffle up Your

 

Game Day Feathers!

 

Just 3 days away and you are about to have a house full of hungry football fans cheering on their favorite team, and hoping to score a TOUCHDOWN!
You can score a personal TOUCHDOWN of your own, with a menu that totally says…

”This girl knows her crowd!”
Who doesn’t love WINGS and FOOTBALL!! That’s right…WINGS!!

I have compiled a pretty satisfying assortment of sticky, sweet, spicy and finger-licking good choices along with TWO tasty side dishes that I believe will have your guests yelling TOUCHDOWN on both counts!

Let’s get that party started!!

Root Beer Honey BBQ Wings

CQ- Root Beer wings

Any excuse for Chicken Wings is a good one, and these are a must-have for your Game Day Menu!

Baked Honey Sriracha Wings

CQ-honey Siracha wings

These wings are perfect game day food with an amazing combination of sweetness and spiciness in every bite, and they’re baked to absolute crisp perfection!

How about something mouthwatering and savory! These delicious wings are for those who don’t care to be sticky….

Baked Parmesan Garlic Chicken Wings

CQ- baked-parmesan-garlic-wings

Click here to try this amazing flavor explosion!  

The star of most Super Bowl parties is the chicken wing, crispy and covered in a delicious sauce. If you are going to make wings for your Super Bowl party …they may as well be amazing! Let’s keep going, I have a few more delicious options ahead….

Honey-Soy Chicken Wings

CQ-honey-soy wings

This is that “Wow” kinda wing…for those who crave sweet and salty…

I am betting the kids will really dig this one…Yes, it tastes just like the chips! Grab a plate!

Salt and Vinegar Chicken Wings

CQ-Salt and Vinegar Wings

No Sauce needed…plenty of flavor and tang to tempt those taste buds into another cold one!

   If you enjoy Asian style food then you will LOVE this. These wings have an Asian flair and are sticky, saucy, sweet, and tangy.       

Honey Lime Sesame Chicken Wings

CQ-Paleo-Honey-Lime-Sesame-Chicken-Wings

These are so easy to whip up, SO flavorful, and are fall off the bone tender.

Now that we have you all set with the wings…how about a few tasty sides to go with it. 

Blue Cheese Coleslaw (with bacon)

CQ- Blue cheese bacon slaw

This creamy and cheesy coleslaw with bacon is the perfect side dish for any meal!

And last but not least by any means…a little something that can be enjoyed as a side to all those delicious wings, or is just perfect as a stand alone type of dish for those who prefer just the veggies…

Vegetable Pasta Salad

CQ-Veggie Pasta Salad

This dish can hold it’s own..even in this crowd! 

The best thing about this MENU is that , all of these delicious recipes can be enjoyed the next day as well! Don’t forget to put out PLENTY OF NAPKINS!!  

One final tip from me on game day ….

 

Don’t Get a Game Day Penalty! ( Follow these tips to keep everyone safe)

 

 

Baking Your Wings

To start baking wings, preheat your oven to 400 °F. Meanwhile, place your wings in a rimmed baking sheet. To ensure maximum crispiness, do not crowd the wings and place them in a single layer.

After 30 minutes of cooking take out the pan, flip the wings and continue baking for another 15 to 20 minutes. This will ensure both sides of the wings are crispy. Read on to learn how to properly take the internal temperature of a sample of your wings before your serve them. Taking the internal temperature is the only way to know if the wings are fully cooked and ready to eat.

Frying Your Wings

If you want to fry your wings, and are using a skillet, fill oil no more than 2 inches from the top of the skillet to allow space for the oil to rise. It is best if you have a candy or deep frying thermometer to ensure the oil reaches and stays at 375 °F. When your oil reaches that temperature you’re ready to cook.

Before frying, remove the chicken wings from the refrigerator and pat dry the wings to prevent oil splatter.

Make sure not to overcrowd the chicken wings as you place them in the fryer. If crowded, wings can turn our undercooked and increase the chances of giving your guests food poisoning.

While it is important to test the internal temperature of the chicken wings to ensure they are cooked, DO NOT test the temperature while the wings are submerged in oil. This will lead to an inaccurate temperature reading. To take the temperature of your wings, place them on a clean plate covered with paper towels.

Taking the Temperature

Whether you are frying or baking your wings, it’s important to take the internal temperature of multiple wings with a clean food thermometer. For an accurate reading, insert the meat thermometer into the thickest area of the wing being careful to avoid the bone.

If the wings are below the minimum safe internal temperature of 165 °F, return to the oven or submerge again in the hot oil.

After Cooking

Coat your delicious wings with a sauce of your choosing and remember to refrigerate leftovers within 2 hours. Cooked food left out longer than 2 hours can rapidly grow bacteria making it unsafe to eat.

 Touchdown!!

Vegetable Pasta Salad

 Appetizers, Chicken  Comments Off on Vegetable Pasta Salad
Jan 282015
 
Vegetable Pasta Salad
[url href=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-Veggie-Pasta-Salad-300×225.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-Veggie-Pasta-Salad-300×225.jpg” width=”300″ height=”225″ class=”alignnone size-medium” title=”CQ-Veggie Pasta Salad”][/url]
Ingredients
  • 2 oz. bow tie pasta
  • 2 medium roma tomatoes
  • 1 medium summer squash
  • 1 medium zucchini
  • 1 medium broccoli crown
  • ½ medium red onion
  • ⅔ (15 oz.) jar roasted red peppers
  • ½ bunch parsley
  • VINAIGRETTE
  • ¼ cup vegetable oil
  • ¼ cup olive oil
  • ⅓ cup red wine vinegar
  • 1 Tbsp dijon mustard
  • 1 tsp dried oregano
  • 1 tsp minced garlic
  • ¾ tsp salt
  • to taste fresh cracked black pepper
Instructions
  1. Bring a large pot of lightly salted water to a boil.
  2. Add the pasta and boil for 5-7 minutes or until tender.
  3. Drain in a colander.
  4. While you’re waiting for the pasta water to boil and the pasta to cook, prepare the vegetables (squash, zucchini, broccoli, tomato, onion, parsley, red pepper).
  5. Give the vegetables a good wash and then cut into bite sized pieces (onions and red pepper thinly sliced; parsley removed from stems and chopped).
  6. While the pasta is cooling, prepare the vinaigrette.
  7. In a small bowl whisk together the vegetable oil, olive oil, red wine vinegar, dijon mustard, oregano, minced garlic, salt, and pepper.
  8. Combine the cooked pasta, chopped vegetables, and vinaigrette.
  9. Stir until everything is well mixed and coated with vinaigrette.
  10. Serve immediately or refrigerate until ready to eat.

 

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