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Spinach and Pea Pie

17 May


Recipe for Spinach Pie comes from Ina Garten’s Barefoot Contessa.

Note: If you accidentally don’t buy enough frozen spinach… frozen peas happily substitute!


Roasted Vegetable Soup

12 May


Ina Garten’s recipe for Roasted Vegetable Soup uses another for Roasted Winter Vegetables.

Morale of the story: roasted vegetables of any kind or season make good soup.

Veggie Skillet Lasagna

10 May


Skillet Lasagna recipe from Food Network Magazine.

Note: This version of lasagna has tons of flavor and takes less time than traditional lasagna.

Eggplant Parmesan

23 Dec

Eggplant Parmesan Recipe from Epicurious

Note: Substitute a jar of spicy arrabiata sauce for the homemade version!

Mushroom and Lentil Pot Pies with Gouda Biscuit Topping

20 Dec

Pot Pie Recipe from Bon Appetit Note: Substitute the biscuit topping with pre-made puff pastry or skip it altogether for a
hearty, savory stew.

Curried Lentils and Whole Wheat Roti

13 Dec

Recipe for Curried Lentil Soup from Bon Appetit

Recipe for Indian Roti from BellaOnline

Note: Add a little salt to the roti dry ingredients.

Dinner and Dessert on a Weeknight

26 Aug

Orange Chicken and Potato Gratin

I’m always looking for something easy to make after work that still requires enough effort to make it feel gourmet without just throwing pasta and sauce together in a bowl.

This combination of new recipes by Melissa d’Arabian (the new Food Network star) and a little spin on an old French classic is the perfect weeknight dinner. The ingredients are simple but the results are outstanding, which is always the benchmart of a great meal for me!  But also, the timing was right. Everything was ready in about the perfect amount of time for me not to have to waste time waiting for one side dish to be done before kicking the oven up a notch.

So here’s how to manage your time for the following three recipes and how to get dinner on the table and dessert in the oven in an hour and a half. I mean seriously, dessert is included!

Here’s the menu: Crispy-skinned Chicken a l’Orange with 5 Minute Individual Potato Gratins and a side salad, followed by a French Apple and Cream Cheese Tart. It’s plenty for four people or enough for lunch the next day! Continue reading