Vegetable and Cream Sauce

The end of the week came and I had some left over vegetables so I thought I would just saute them and have them with pasta. After a bit of cooking I saw that I had heavy cream that I probably was not going to be using for anything else anytime soon (at least soon enough before it expires) so I threw it in too, not expecting much and it was delicious.

Ingredients:

  • 2 TBSP oil
  • 1/2 onion, chopped
  • 3 cloves of garlic, chopped
  • 1 carrot, sliced thin
  • 1 potato, sliced thin
  • 1/4 cup broccoli, chopped
  • 1/4 cup jalapeno slices
  • 1/2 cup grape tomatoes, quartered
  • 1 cup heavy cream
  • salt and pepper
  • 1/4 cup grated cheese
  • pasta

Directions:

1) Heat the oil in a large pan to medium-low heat.

2) Add the onion and garlic and cook until the onion is soft, but nothing is starting to brown.

3) Add the carrot and potato and salt, making sure they are spread out and not stuck together and cook for about 5 minutes, stirring often so they do not stick or burn. If necessary, add a lid to the pan to get them to cook faster.

4) Add the broccoli and jalapenos and cook for 1 minute.

5) Add the tomato and cook for 2 minutes.

6) Add the heavy cream and increase the heat to high.

7) Once it boils, bring it to a simmer and add the pepper and cook until it thickens (or until you’re tired of waiting)

8) Serve on the pasta, covered in cheese and with more jalapenos on top.

Cream and Veg Sauce

Pasta and Vegetable Salad

Pasta salad time! It’s summer-ish (its humid and cloudy) so that means pasta salad, right. Recipe taken from here, but without parsley as I could not find it and without olives as I could not open the jar…

Ingredients:

  • 12 oz pasta
  • water
  • salt
  • 1 head of broccoli, chopped small
  • 1/2 cup oil, not olive
  • 1/4 cup balsamic vinegar
  • 2 TBSP lemon juice
  • 1 TBSP mustard
  • 1 TBSP honey
  • 1 clove of garlic, smashed
  • 3 TBSP dried basil
  • pepper
  • 3 cups of cherry tomatoes, halved
  • 1/2 head radicchio, chopped small

Directions:

1) Cook the pasta in salted water until 2 minutes left until done.

2) Add the broccoli to the boiling pasta and finish cooking.

3) Strain and set aside.

4) Mix the oil, balsamic vinegar, lemon juice, mustard, honey, garlic, basil and pepper.

5) Add the oil mixture to the pasta and broccoli.

6) Add the cherry tomatoes and radicchio.

Pasta and Vegetable Salad 004

Teriyaki Pasta

Taken from a recipe app but changed a bit since I don’t like raw Korean mushrooms, and I was worried that these would come out a bit raw. Also made better by letting the pasta finish cooking in the sauce and vegetables so it absorbs more flavor.

Ingredients:

  • 8 oz of pasta
  • 2 TBSP vegetable oil
  • 2 cloves of garlic, chopped
  • 1 tsp ginger, chopped
  • 2 cups of mushrooms
  • 1 big head of broccoli, chopped, about 3 cups
  • 1/2 cup teriyaki sauce
  • 1/4 cup green onions, chopped

Directions:

1) Cook the pasta, leaving it just a bit undercooked.

2) Add the vegetable oil to a large pan and heat to high.

3) Add the garlic and ginger and cook for 15 seconds, until fragrant.

4) Add the mushrooms and cook for 3-5 minutes, until they are soft.

5) Add the broccoli and teriyaki sauce and cook until the broccoli is crispy.

6) Add the pasta, mix and cook until the pasta is finished cooking.

7) Add the green onions, mix and serve.

Terayaki Pasta 001

Panera Broccoli Cheese Soup

Who doesn’t love Panera? And I haven’t even had it in 3 years. Probably why even though I altered this recipe it still tasted pretty good. Recipe taken from here.

Ingredients:

  • 1 TBSP + 1/4 cup butter
  • 1/4 cup flour
  • 1 onion, chopped
  • 2 cups half and half
  • 2 cups vegetable stock/broth
  • 1 head of broccoli, chopped
  • 1 cup of shredded carrot
  • 1 cup of cheddar cheese
  • salt and pepper

Directions:

1) Melt the 1 TBSP butter in a small pan.

2) Add the onion and cook until it is soft and remove from the heat.

3) Melt the 1/4 cup butter in a large pot.

4) Add the flour and stir constantly until combined.

5) Add the half and half and stir until combined.

6) Add the vegetable stock/broth and simmer for 20 minutes.

7) Add the broccoli, carrot and onion and cook for 20 minutes.

8) Add the cheese, salt and pepper and stir until combined.

Panera Cheese Soup 006

Broccoli Carrot Cheese Soup

Even though my burner/stove top is fixed, I bought stuff for and planned on making more soups. Recipe taken from here. The recipe was altered a bit in the amount of vegetables, because I did not want to have 1/4 an onion and 1/3 of a head of broccoli sitting in my fridge for who knows how long. Their post says to use frozen broccoli, but why use frozen when you can use fresh? Also, I don’t think Korea does frozen vegetables often, unless they are already wrapped in something.

Ingredients:

  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups half and half
  • 2 cups vegetable broth/stock
  • 1 onion, diced
  • 1 head of broccoli (or 2 cups), chopped
  • 1 large carrot (or 1 1/2 cups), chopped
  • 1 cup of cheddar cheese
  • salt and pepper

Directions:

1) Melt the butter in a large pot.

2) Add the flour and stir until combined.

3) Add the half and half and vegetable broth/stock and bring to a simmer. Let simmer for 20 minutes.

4) Add the onion, broccoli and carrot and let cook for 10 minutes.

5) Add the cheese, salt and pepper and cook until the cheese has melted. Remove from heat.

Broccoli Carrot Cheese Soup 006

Broccoli Cheddar Soup

Broccoli Cheddar Soup 004

Ingredients:

  • 1 3/4 cup vegetable stock/broth
  • 1 onion, diced
  • 4 TBSP butter
  • 1/3 cup flour
  • salt and pepper
  • milk
  • 3 cups broccoli
  • 2 cups shredded cheddar cheese
  • Parmesan cheese

Directions:

Broccoli Cheddar Soup 0011) Heat the stock and onions in a pot or pan with a lid for about 15 minutes, or until the onions are tender

2) Melt the butter in a pot.

3) Add the flour, salt and pepper and stir constantly to make a roux.

Broccoli Cheddar Soup 0024) Add the milk and broccoli and cook, stirring often for about 10 minutes.

5) Add the cheese and stir until melted.

6) Serve with Parmesan cheese and pepper on top.

 

 

Broccoli Cheddar Soup 004 Broccoli Cheddar Soup 008

Cheesy Pasta Sauce

Pasta with Sauce 007

I was about to call this ‘tomato sauce’ but there isn’t too much tomato

Ingredients:

  • 1 cup of pasta
  • vegetable oil
  • 1 onion, chopped
  • salt, pepper and chili powder
  • 1/2 cup of mushrooms, chopped
  • 1 cup of frozen vegetables (mine were broccoli, cauliflower, carrots and peppers)
  • 1 can of chopped tomatoes (in the future I would use 2)
  • 1/2 cup of cheddar jack cheese, chopped into cubes

Directions:

Pasta with Sauce 0021) Cook the pasta until mostly cooked (it will finish in the sauce, as I learned from the book Heat and excessive watching of the Food Network)

2) Heat the oil in a large pan to medium heat.

3) Add the onion, salt, pepper and chili powder and cook until the onion begins to turn translucent (3-5 minutes)

4) Add the mushrooms and frozen vegetables and cook until mostly unfrozen (about 5 minutes). You may need to add more oil, if they begin to char but are frozen on the other side.

5) Add the canned tomatoes and cook until boiling.

Pasta with Sauce 003

6) Add the cheese and pasta and cook until the pasta is finished and the cheese is melted (3 minutes).

 

 

 

Pasta with Sauce 007

Pasta with Sauce 006