Now that Spring has sprung, it’s time for a quick and easy dinner that is delicious and good for you! We get about 3 servings out of this and it takes about thirty minutes, if you’re being slow on prep work, like me. It’s tasty with just a touch of heat and includes lots of great green veggies.
To begin, you’ll need:
- 8 oz (an overflowing cup) of jasmine rice
- 2 T. olive oil
- 1 heaping T. green curry paste (I usually add another teaspoon or so for extra flavor)
- 6 green onions, sliced
- 2 cloves of garlic, minced
- 1 zucchini, cut into sticks about 2 inches long
- 4-6 ounces of green beans, cut into pieces that are about 2 inches long
- 6-8 ounces of asparagus, cut into pieces that are about 2 inches long
Start by cooking your rice according to package directions. Once cooked, place it to the side so it will “dry.” While the rice is losing some of its wetness, heat the oil in a wok or large pan. Add the curry paste and stir for about 1 minute. Then add the garlic and onions, cooking until fragrant. Add in the zucchini, green beans, and asparagus. Cook until tender, around 5 minutes. Add the rice into the wok and stir with the vegetables. Heat through, taking 3-5 minutes. And you are done! Plate and enjoy this tasty vegetarian Spring dish!
*adapted from Perfect Vegetarian
–linking up with The Southern Institute
Everybody loves enchilada night!
You guys know I love to cook, but let’s be honest- we all have those nights where it’s time to make dinner, and all you want is something quick and easy that won’t require you to be in the kitchen for the next 2 hours. Well here is just one solution for that. Vegetarian enchiladas that even your meat-loving husband will beg for! These are quick to prepare (think under 15 minutes!) and taste delicious. They’ve pretty much become a staple at our house!
To begin, you will need:
- 8 soft tortilla shells (large size) — I usually just buy whatever is on sale at the store, but you could certainly make your own. In fact, that’s on my list of things to try here soon!
- 1 can enchilada sauce — Here’s where I’m bad. In order to make this meal as quick and easy as possible, I totally cheat and just use prepared sauce. … I know, I know.
- 2 c. salsa
- 1 and 1/2 t. chili powder
- 1 c. instant rice (uncooked)
- 1 can (15 oz.) black beans, drained and rinsed
- 1 can (11 oz.) corn with pepper, undrained (mexicorn)
- 2 c. shredded cheddar cheese (or Mexican blend, if preferred)
Start by preparing your enchilada sauce and keeping it warm while you make the enchilada stuffing. In a medium skillet, mix the salsa and chili powder and heat over medium-high heat until boiling. Add in the rice, cover, and lower heat to simmer. Cook for about 5 minutes or until rice is tender. Stir in the beans, the corn, and 1 and 1/2 c. of cheese. Place the tortillas on a cutting board or plate for filling. Spoon about 1/2 c. of the stuffing into each tortilla and roll up, folding the sides in as you go. Place the enchiladas on a plate and spoon the prepared enchilada sauce over the enchiladas. Sprinkle with remaining cheese. I usually then pop each plate in the microwave for about 45 seconds just to melt the cheese. If you wanted to be a little more fancy, you could place all of your rolled up enchiladas into a baking dish before saucing and cheesing then bake in the oven for a few minutes. This recipe makes 8 enchiladas.
*(almost forgot) This recipe is adapted from the cookbook, Easy Everyday Vegetarian.