Terry Ambrose

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Like vegetarian? Try this Cajun Veggie Pasta!

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Cajun Veggie Pasta

We’re gradually adding in more vegetarian dishes to our weekly menu, and that means we’re always on the lookout for tasty veggie-based dishes. This Cajun Veggie Pasta is a delightful blend of blackened bell peppers and mushrooms along with a spicy sauce and pasta. Talk about a winning combination!

The original recipe came from FoodNetwork.com, but by the time we’d finished sitting down at the table, it had taken far longer than their time estimates. As a result of misinterpreting the recipe, the veggies cooked too long and were a bit overdone. And, because the veggies and sauce took longer than anticipated, the gluten-free pasta sat around too long. So, with those lessons in mind, here’s the modified recipe along with a few tips to save you time and make the dish a little healthier.

The original Cajun Veggie Pasta recipe has a lot of fat and carbs. You can eliminate some of that by using milk instead of cream and adding in some cornstarch to thicken. On the taste front, keep in mind that the goal of blackening those veggies is to add some flavor, not cook them. The veggies will have plenty of time to cook once you add the liquid. And finally, don’t start cooking the pasta right away. Bring the pasta water to a boil, but then turn off the heat and put a lid on it. (I know, bad cliché, but fun.) When you’re about ten minutes out, crank up the heat and start cooking the pasta. If you’re timing is good, the pasta will be ready just in time to add it to the sauce.

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Cajun Veggie Pasta

Cajun Veggie Pasta

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Prep Time 30 mins
Cook Time 30 mins
Course Main Course
Cuisine American

Ingredients
  

  • 1 lb spaghetti or fettuccini For gluten-free, use gluten-free pasta
  • 3 tbsp olive oil
  • 3 tbsp butter
  • 1 large green bell pepper sliced into strips, then cut in half
  • 1 large red bell pepper sliced into strips, then cut in half
  • 1 lb white mushrooms quartered (Option: canned mushroom)
  • 3 cloves garlic minced
  • 4 tsp Cajun seasoning
  • 2 zucchini quartered lengthwise, then sliced
  • 2 1/2 cups low-sodium vegetable broth
  • 1 cup heavy cream Less fat option: see notes below

Instructions
 

  • Bring a pot of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta and set aside. If using gluten-free pasta, shorten cooking time by 2 minutes.
  • Meanwhile, heat 2 tablespoon each olive oil and butter in a large skillet over high heat. Add the green and red bell peppers and mushrooms (if using fresh). Sprinkle garlic and 2 teaspoons Cajun seasoning over the veggies. Brown/blacken veggies for 1-2 minutes.
  • Stir the blackened veggies and add the remaining tablespoon of olive oil and butter. If using canned mushrooms, add to the hot skillet. Add the zucchini and another 2 teaspoons of Cajun seasoning. Cook, stirring, for an additional 1 to 2 minutes.
  • Reduce the heat to medium-high. Pour in the broth and bring to a boil. Simmer for 5 minutes, scraping the bottom of the pan.
  • If substituting milk for heavy cream, combine 1 tbsp. cornstarch and 1 tbsp. water in a small bowl just before you're ready to go to the next step.
  • Reduce heat to medium-low, pour in heavy cream (or milk) followed by the tomatoes and cornstarch mixture (if using). Cook, stirring constantly, until thickened. About 3 minutes.
  • Add the cooked pasta and scallions to the sauce and toss to coat. Season to taste with salt and pepper. Serve with chopped parsley.

Notes

The trick with this recipe is to not cook the bell peppers and mushrooms, but to blacken them. To do this, you need a high heat and short cooking time. 
Lower fat option: Substitute milk for the heavy cream and thicken with a 1 tbsp. cornstarch and 1 tbsp water mixture.
Original recipe from foodnetwork.com
Keyword vegetarian

Greek Penne and Chicken—a weeknight favorite

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Need a quick weeknight dish? This Greek Penne and Chicken recipe is one of our standbys because it’s easy to make in as little as twenty minutes, we almost always have the ingredients in the pantry, and it’s delicious!

Greek Penne and Chicken

Greek Penne and Chicken

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Prep Time 15 mins
Cook Time 15 mins
Course Main Course
Cuisine Mediterranean
Servings 2 people

Ingredients
  

  • 1/2 16 oz pkg penne pasta 1 Tbsp Olive Oil
  • 1/4 cup chopped red onion minced
  • 1 clove garlic
  • 1/2 lb skinless, boneless chicken breast cut into bite-size pieces

Vegetables

  • 1/2 14 oz can artichoke hearts in water cut into large chunks
  • 1 tomato chopped
  • 1 1/2 tbsp chopped fresh parsley can also substitute 1 tsp. dried parsley
  • 1/2 tsp dried oregano
  • 1 tbsp lemon juice

Finish

  • 1/4 cup crumbled feta cheese ground black pepper to taste

Instructions
 

Preparation

  • Begin heating the pasta water. If it comes to a boil before finishing the preparation steps, just turn it off and cover with a lid.
  • Prepare the onion and garlic.
  • Cut the artichoke hearts and tomato and combine with the spices and lemon juice in a small bowl.
  • Dice the chicken and set aside.

Cooking

  • In a large pot with boiling salted water cook penne pasta according to package instructions. Drain.
  • Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
  • Reduce heat to medium-low. Add the artichoke hearts, chopped tomato, fresh parsley, lemon juice, and dried oregano. Stir to combine, the add the drained penne pasta. Cook until heated through, about 2 to 3 minutes.
  • Add feta cheese and mix. Don't let cheese melt too much Season with salt (optional) and ground black pepper. Serve warm.

Notes

During the summer or when I’m in a hurry, I barbecue the chicken in advance. The night I’m making the dish, I dice it and heat it with the sautéed onion and garlic for a minute or two. Recipe courtesy of allrecipes.com.
Keyword pasta

Weeknight Pasta & Roasted Veggies

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Pasta & Roasted Veggies Image from https://www.loveandlemons.com/easy-dinner-ideas/#wprm-recipe-container-42169
Photo from https://www.loveandlemons.com/easy-dinner-ideas/#wprm-recipe-container-42169

In most cases, I’m not big on reheated pasta for dinner. Let’s face it. Gluten-free pasta doesn’t do well the second time around. The original recipe for this dish was for four people. That recipe also called for fresh herbs we simply don’t usually have in the house. So, after making it the first time, I immediately set about modifying the recipe. I wanted to make it for two people, simplify the instructions, and streamline the cooking process. Voila! Here’s my version of a Weeknight Pasta & Roasted Veggies dish for two that I think you’ll love.

Need another easy weeknight dinner for two? Try my Chile-Lime Cream Fish Tostadas — a weeknight favorite

Image from https://www.loveandlemons.com/easy-dinner-ideas/#wprm-recipe-container-42169

Weeknight Pasta & Roasted Veggies

With pasta, herbs, and veggies, this is a great weeknight dish that's light and delicious, too!
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Prep Time 15 mins
Cook Time 35 mins
Course Main Course
Cuisine American
Servings 2

Ingredients
  

  • 2 carrots cut into 1-inch pieces
  • 1/2 red onion cut into 1-inch pieces
  • 1-2 zucchini cut into 1-inch pieces. If the zucchini is large, you can use just 1.
  • 6 cherry tomatoes
  • 1/2 tbsp extra-virgin olive oil more for drizzling
  • 1/2 tbsp sherry vinegar
  • 1 garlic clove Minced
  • 1 1⁄2 tsp herbes de Provence
  • 1 tsp. Dried thyme leaves
  • 8 oz penne pasta Cook according to package instructions
  • 1/4 cup crumbled feta cheese
  • 1/4 cup fresh basil more for garnish, We seldom have fresh basil in the house, so you can always substitute 1 tsp. dried basil leaves
  • Juice of 1/4 lemon If you prefer a stronger lemon taste, increase to 1/2 lemon Pinches of red pepper flakes
  • Sea salt and freshly ground black pepper

Instructions
 

  • Preheat the oven to 400°F. Preheat a large stainless steel skillet or a large baking sheet in the oven. If using a baking sheet, you may want to line with parchment paper just before adding vegetables.
  • Add 1 tablespoon of olive oil to a large mixing bowl, season with salt and pepper, and stir.
  • Add the carrots and onions to the mixing bowl, mix well, then transfer to hot skillet. Return skillet to oven for 10 minutes.
  • Add 1 tablespoon of olive oil to mixing bowl, season with salt and pepper, and stir. Add zucchini and tomatoes and mix.
  • Remove hot skillet from oven, stir carrots and onions, then add the zucchini and tomatoes. Return hot skillet to oven for 20-30 minutes.
  • While vegetables are roasting, prepare sauce In the large mixing bowl. Combine 1 tablespoon of olive oil with the sherry vinegar, garlic, herbes de Provence, thyme, 1⁄4 teaspoon salt, and several grinds of black pepper.
  • Using the directions on the package, start cooking the pasta so it will finish shortly after the vegetables are due to be done.
  • When vegetables are golden brown around the edges and the tomatoes are lightly bursting, remove from oven and add to mixing bowl with sauce.
  • When pasta is done to your liking, drain and transfer to the large bowl with the roasted vegetables and toss to coat.
  • Add the feta, basil, lemon juice, and red pepper flakes and gently toss. Season to taste with more salt, pepper, and lemon juice, as desired.
  • Garnish with more fresh basil and generous drizzles of olive oil.

Notes

This roasted vegetable pasta is one of our go-to weeknight easy dinner ideas. The nice thing about this dish is that it can be made using one skillet and one large mixing bowl. Get all the prep work done ahead of time and this one’s a breeze!
Keyword Easy, pasta, vegetarian

Turkey and Bean Taco Enchiladas

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With a bit of inspiration from both tacos and enchiladas, these Turkey and Bean Taco Enchiladas are sure to please everyone.

Turkey and Bean Taco Enchiladas? This delicious combination blends a bit of both into an easy-to-make casserole. This was originally a beef and bean recipe, but I swapped the ground beef for turkey and tweaked a couple of ingredients to make it a bit healthier. Don’t be intimidated by the number of steps or ingredients. This really is an easy dish to make.

Best of all, you can even make the turkey and bean mixture ahead of time so all you have to do is layer, heat, and serve. Then, voila, a weeknight dinner everyone can enjoy!

Print Recipe
 Turkey and Bean Taco Enchiladas
Course Main Dish
Cuisine Mexican
Keyword Easy Dinner
Servings
Ingredients
Course Main Dish
Cuisine Mexican
Keyword Easy Dinner
Servings
Ingredients
Instructions
  1. Preheat the oven to 375 degrees F. Lightly oil a 9-by-13-inch casserole dish.
  2. Heat the oil in a large skillet over high heat. When the oil is shimmering, add the ground turkey.
  3. Cook until slightly pink, then drain off excess fat.
  4. Season turkey with Worcestershire sauce, chili powder, cumin, oregano, a pinch of salt, and a few grinds of pepper.
  5. Brown the mean, breaking it up into smaller pieces, until no longer pink, about 5 minutes.
  6. Add garlic and cook until fragrant.
  7. Add beans, salsa and 1/2 cup water.
  8. Bring to a boil, then lower heat and simmer until the sauce thickens and coats the meat, about 5 minutes.
  9. Add salt and pepper to taste.
  10. Layer half the tortillas on the bottom of the oiled casserole dish.
  11. Spread half the meat mixture on top.
  12. Sprinkle half the cheese over the meat.
  13. Sprinkle half the green onions on top of cheese
  14. Repeat with remaining tortillas, meat and cheese.
  15. Bake uncovered until the cheese melts and the casserole is hot, about 20 minutes.
  16. Remove from oven, let stand for 5 minutes, and serve.
  17. Top with your favorites—sour cream, lettuce, and/or tomato. Serve with avocado, salsa, and tortilla chips on the side.
Recipe Notes

There are a lot of possible variations on this recipe. The first time I made it, I replaced the cooked regular onion with green onion. You could also add sliced olives as a layer. The original recipe called for 6 cups of tortilla chips instead of tortillas. If you don’t mind the added fat, that’s a tasty alternative. Have fun!

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Gluten-free Chicken Gumbo Soup

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Chicken gumbo soup
Chicken gumbo soup – hot, delicious, and packed with nutrients.

There’s nothing like a hot mug of soup on a cold day, and this Gluten-free Chicken Gumbo Soup has everything to make it healthy and delicious. Served over a mound of rice, it’s the perfect way to warm your meal and your day.

Print Recipe
 Gluten-free Chicken Gumbo Soup
A delicious combination of tender chicken, sausage, and vegetables in an easy-to-make broth. We used a chicken sausage, but you could substitute your favorite sausage. Feel free to mix up the peppers, too. We used a combination of pequillo peppers (delicious, if you can find them) and one green pepper.
Course Soups
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 30 minutes
Servings
people
Ingredients
Course Soups
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 30 minutes
Servings
people
Ingredients
Instructions
  1. In a large soup pot, cook the sausage over medium heat until browned. (If you're using chicken sausage, you may need to add a tablespoon of oil to the pot before browning).
  2. Set aside on a paper towel to drain.
  3. Stir frozen spinach into the fat or oil and cook over medium heat, stirring, for about two minutes
  4. Add 2 tbl. oil and stir in peppers and onions. Cook until tender.
  5. Add the garlic to the pot and stir for about 30 seconds
  6. Add the tomatoes with their juice, thyme, bay leaves, and cayenne and simmer, covered, for 15 minutes.
  7. Add chicken broth, water, and salt. Bring to a boil, then reduce heat, cover and simmer for 1 hour. Cook rice while soup is simmering.
  8. Before serving, stir in sausage and chicken and bring to a simmer. Cook for about 5-8 minutes.
  9. Serve over prepared rice.
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Exotic Pad Thai

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Exotic pad thai recipe with a sweet ginger Chile sauce
This exotic pad thai recipe uses a sweet ginger Chile sauce for extra flavor.
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 Exotic Pad Thai
This pad thai recipe is a blend of different cultures. Made with easy-to-find ingredients, it’s a delicious dish with a sweet chili twist that makes it unlike any pad thai you’ll find in a restaurant. Check the recipe notes before you begin for some helpful hints.
Course Main Dish
Cuisine Asian
Prep Time 45 minutes
Cook Time 15 minutes
Passive Time 15 minutes
Servings
Ingredients
Course Main Dish
Cuisine Asian
Prep Time 45 minutes
Cook Time 15 minutes
Passive Time 15 minutes
Servings
Ingredients
Instructions
  1. Slice scallions and place into two small bowls. Slice white and light green parts thin and put into one bowl, slice dark green parts cut into 1-inch slices in separate bowl.
  2. Peel, devein, and remove tails from shrimp, then rinse and pat dry.
  3. Combine the vinegar and chile in a bowl and set aside.
  4. Combine 1/4 cup water, 1/2 tsp. salt, and 1/4 tsp. sugar in a small bowl. Microwave until steaming, about 30 seconds. Add the radishes and let stand for 15 minutes. Drain and pat dry.
  5. Bring 6 cups water to a boil in a large pot. Turn off the heat and add the noodles. Stir and let soak for about 6 minutes, stirring halfway through. Drain and rinse with cold water. Drain again, return the noodles to the pot, and toss with 2 tsp. oil.
  6. Whisk 3 tbsp. sugar into lime juice; set aside.
  7. Cut 4 shrimp in half lengthwise, then cut each half into 1/2 inch pieces. Toss with 1/8 tsp. salt and 1/8 tsp, sugar. Arrange in a single layer on a plate. (Make sure the pieces are not touching or they will glue themselves together!) Microwave at 50 percent until the shrimp are dried and reduced in size by half, about 4-5 minutes.
  8. Heat 2 tsp. oil in 12-inch nonstick skillet over medium heat until shimmering. Add dried shrimp and cook until golden brown and crispy, 3-5 minutes. Transfer to large bowl.
  9. Heat 1 tsp. oil in now-empty skillet over medium heat until shimmering. Add thin-sliced scallions (white and light green parts) and garlic. Cook about one minute and transfer to the large bowl.
  10. Heat 2 tsp. oil in now-empty skillet over high heat until just smoking. Add remaining shrimp (whole). Cook on one side for 1-2 minutes, then flip the shrimp and repeat on the other side. The shrimp should be brown around the edges and opaque.
  11. Turn down the heat, push the shrimp to one side of skillet, and add the eggs to the other side. Using a heat-resistant spatula (silicone is perfect), stir the eggs gently until set, but still wet. Combine the shrimp and eggs, breaking up any large pieces, until the eggs are completely cooked, about 30-60 seconds. Transfer to the large bowl.
  12. Heat 2 tsp. oil in now-empty skillet over high heat until oil is just smoking. Add the noodles and lime juice mixture to pan and cook until liquid is absorbed. Transfer to the large bowl.
  13. Add drained radishes, scallion greens, reserved chile slices, and bean sprouts to the large bowl and toss to combine.
  14. Transfer to a platter and sprinkle with peanuts for presentation or simply serve on individual plates.
Recipe Notes

Organization is key to making this dish smoothly. Ideally, you’ll have 8 small bowls and one large bowl. You’ll also need a large pot for the noodles and a 12-inch nonstick skillet. Prepare all of the vegetables first to make the assembly process easier. You’ll need small bowls for the chile, the radishes, shrimp, garlic, eggs, and peanuts (if using).

Ginger Chile sauce - this might be hard to find - we found one from The Ginger People that is a sweet and spicy marinade/sauce. We needed something that was both soy and gluten-free. If you don't have food allergies, about any sweet and spicy marinade/sauce should work.

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