Posts Tagged ‘ Lemon ’

Primo Pasta

This recipe actually came from the most recent copy of  Vegetarian Times although I’ve made a few changes to it.  It’s photo was the magazine cover and looked really good.  As I read the recipe I realized that it was listed under an article for meals with 5 ingredietns or less.  I love that type of recipe but I always end up adding extras.  It’s still a really simple recipe and has a lemony creamy taste.

Now I’ve got to be honest and tell you that I’ve made much better recipes and when we ate it for dinner we thought it was a good weekday meal but nothing fabulous.  Sunday I took a container of it to work for lunch and was pleasantly surprised at how well it lasted and reheated.  It made me like this even more.  Following the recipe as written it was a little to thick and sticky.  I fixed this by adding a little fat free half and half until it was a creamier consistency.  I also added some veggies making it a convenient 1 dish meal.  Feel free to add in or remove whatever veggies you like.  I had considered adding some cannellini beans but last minute changed my mind.  They would have worked fine.


8 oz dry linguine cooked according to directions

1/2 cup light cream cheese

2 tablespoons olive oil

1 lemon zested

Juice of 1/2 lemon

Approximately 1/2 cup fat free half and half  or milk

Parsley, basil, salt and pepper to taste

12 oz bag of veggies such as broccoli and cauliflower florets


Cook pasta according to directions, during the last minute or two of cooking toss veggies into the boiling water

Drain pasta and veggies well, reserving 1/2 cup of the pasta water

In a large saucepan warm cream cheese, olive oil, lemon juice and zest until melted, add seasoning and pasta water

Stir in pasta and veggies and add half and half or milk until desired consistency, add additional seasoning if needed


Quick Blueberry Crisp

Today was fun.  I went to see Grown Ups with my friend Tracy and my mom.  The movie was light and funny just as I expected of Adam Sandler and the cast.  After the movie we went for lunch and had a good relaxing time.

Earlier I woke up craving a sweet breakfast full of blueberries but not too heavy.  I knew lunch would be immediately after the movie so I didn’t want a big filling breakfast.  The idea of a blueberry crisp was the first thing that came to mind.  Then I thought that crisps usually are meant to have multiple servings and take awhile to bake.  I didn’t have the time and I didn’t want to turn the oven on.

After a quick online search I found several recipes for a microwavable version that literally took minutes to make.  Of course I played around with the recipe and made it single serving sized for my one meal.  While it came out very tasty and was super easy to make I will be honest and say that I would still use an oven baked recipe for company.  However, for just myself and being cooked start to finish in under 10 minutes I will definitely be making this again.


1 cup blueberries (I used fresh)

1 teaspoon lemon juice

1 teaspoon corn starch

1 teaspoon brown sugar


3 tablespoons oatmeal

3 tablespoons whole wheat flour

1 tablespoon brown sugar (more if desired)

2 teaspoons vegan margarine or butter melted


Stir blueberries, cornstarch, lemon juice and 1 teaspoon brown sugar in a 5 inch microwavable dish, microwave 1 minute stir well and microwave 1/2 to 1 minute longer

While blueberries are in microwave mix together the ingredients for the topping, spoon on top of the blueberries and microwave 1-2 minutes longer, cool for a few minutes and serve

Here is the link to the original recipe that I got the idea from:

Summer Quinoa Salad

Today we have been invited to an impromptu barbeque and as always it is up to me to bring my own main course.  This is fine, actually preferred.  However, today I am not in the mood for a veggie burger or hot dog.  In reality  I could go for a hot dog but I only like Morningstar Farms brand and I can’t seem to find them lately.  I will have to find out if they’ve been discontinued or not.  Does anyone know?

Back to tonights dinner.  I decided to throw (literally) together a quinoa salad for my main course but made enough to share. This way others can try it as a side dish and see that eating veg isn’t some kind of self punishment.  The only time requirement for this recipe is the 20 or so minutes it takes to cook the quinoa and corn on the cobb.


1 Cup uncooked Quinoa

2 Ears of corn boiled or grilled (or similar amount frozen and thawed)

3 Plum tomato’s chopped

1 Small onion diced

1 Can black beans rinsed and drained

1 Lemon zested and juiced

Approximately 1/4 cup olive oil

Salt, pepper, cumin to taste

A few sprigs of thyme, fresh basil and 2 lemon balm leaves if available


Place quinoa and 2 cups of water in a small saucepan and bring to boil, reduce heat and simmer 15-20 minutes

Cut corn from husks and add to cooked quinoa

Add diced tomato and onion as well and black beans

Add olive oil, lemon juice and zest

Chop fresh herbs and add, then salt and pepper to taste

Chill in fridge for a couple of hours prior to serving