Easy Vegetarian Indian Meal

Bag trader joe's frozen edamame

3 cloves garlic chopped

Bag cooked lentils

Can diced tomatoes

1 tsp. cumin

2 shakes of each: 

cayenne powder, ground ginger, tumeric

1/2 can of condensed milk

Bag brown & wild rice trader joe's

Salt/pepper

Can chicken or vegetable broth

Boil bag of lentils to heat

In another pan cook 2/3 of chopped garlic on olive or coconut oil. After about a minute, add can of tomatoes & condensed milk. Add seasonings, drain lentils & add to tomato mixture. Simmer until thickened. Season with salt/pepper.

In small pan sauté rest of garlic in olive or coconut oil, then add edamame, salt & pepper. Cook until softened, adding broth to pan as cooking. 

Take naan out of bag (frozen trader joe's), bake 400 degrees about 8-10 minutes until lightly toasted. 

Serve with rice or stir rice into lentil stew. Serve with naan. Enjoy! Healthy vegetarian meal.

Note:  Tumeric, ginger & cayenne are known for cancer fighting properties. Benefit!!!!

POT PIE

Chicken Pot Pie & Veggie Pot Pie! I have to make both because some of us are vegetarians & the others don't eat many veggies! Of course, YOU can make with chicken & veggies all mixed together in one dish! I'll show you my dishes though, or you could make one or the other! My daughter LOVES the veggie pot pie! I used refrigerated biscuits for the top (quicker), but you can use pie crust if you want to make it fancy! They even sell pre-made pie crust, or you can make your own. Here are my recipes:

VEGGIE POT PIE

Saute Onions, Celery, Carrots in olive oil with a little pat of butter. Add broth when they start browning & saute until tender. Season with salt & pepper. Once tender, coat with some flour (about 2 tbsp.) & stir. Then add about 1 cup of milk & stir until thickened. Empty this veggie mixture into a bowl. In the pan, add a little cooking sherry to deglaze the pan. Then add some cut mushrooms, zucchini, whatever softer veggies you have (or add at end of cooking the harder veggies, whichever works). I had leftover zucchini from a previous meal! You can do that, frozen veggies (peas are good), corn, potatoes. Whatever you have & like. Cook until just tender. I also add about 2 tsp.'s apple cider vinegar for taste & Thyme, rosemary, sage! Herbs give a lot of flavor to the dish. Do the same thing, add flour, stir then add about a cup of milk. When done, put in bowl. Stir all veggies together, then put in baking dish (sprayed with cooking spray). Top with refrigerated biscuits. Cook 350 degrees until biscuits are lightly browned & veggies are bubbly!

Picture of Mushrooms cooking:

For the chicken pot pie, make exactly as above, except add cut up chicken. Great way to use up leftover chicken! Here's my veggie & chicken mixture in the bowl.

Here's the mixtures in the baking dishes with biscuit tops:

...and wallah! The dishes:

VEGGIE POT PIE:

CHICKEN POT PIE:

Vegetarian Pasta Dish

This dish I made some items separately (a picky kid doesn't like spinach/mushrooms). The rest of us like it together. It could be made to look fancy if you add some thin asparagus, shaved cheese on top. It's pretty rich, but great for a little indulgence!

INGREDIENTS:
Pasta of your choice, I used Penne, Butter, Salt/Pepper, White truffle oil, chives, parmesan cheese, mushrooms, spinach, chicken broth, half & half

This is the sauce in the pan before being tossed with pasta & vegetables:

Sauce cooking left
& vegetable mixture below

To make this I slice large mushrooms (about 8) thinly. I also cut one small onion. I saute these vegetables in some butter & a little chicken broth. I season with salt & pepper. Take vegetables out, set aside in bowl.

To get this sauce, Melt 1/4 stick of butter in this same pan you cooked the vegetables in. Deglaze the pan with a little chicken broth. Add some white truffle oil, about 1/4 cup. Whisk together & add about 1 cup half & half (could use heavy cream for richer sauce), when blended, add parmesan cheese & melt (about a cup). Then season with pepper & cut chives into sauce, about 1/4 cup of chopped chives. Then toss with pasta & top with shaved parmesan cheese:

In the end as you plate this dish, you could serve with garlic bread & salad. You can toss in as many of the sauteed vegetables as you like. Here's a picture (sorry not the best) of the final product with some salad & garlic bread.

You can make a different variation on this & instead of using truffle oil, you could use marsala wine. Either way, this dish is very tasty. Enjoy