Perusing the February 2011 issue of Better Homes & Gardens, I saw the recipe on page 154 for Moroccan Meatloaf and decided to try it out. I changed a few things (used golden raisins, less salt, low cholesterol egg sub), the chutney I recreated to what I had on hand (it called for fresh tomatoes… Continue reading Moroccan Inspired Meatloaf
Tag: quick dinner
Couscous and Chickpea Salad
This salad can be eaten warm or chilled beforehand. Season to taste with salt, my version isn't heavy on it. Couscous and Chickpea Salad Ingredients: 2 cups lower sodium vegetable broth (or chicken for a non-vegan version) 1½ cups couscous 15-ounce can chickpeas (garbanzo beans) rinsed and drained 1/4 cup sliced almonds, toasted and cooled… Continue reading Couscous and Chickpea Salad
Faux-Alfredo Sauce
I came across the idea for this recipe online - I am always looking for new pasta ideas. It is vegetarian friendly and if one used soy or rice milk and vegan cheese it can be done vegan. The sauce only takes a couple of minutes to prepare and is smooth, thick and most of… Continue reading Faux-Alfredo Sauce
Pumpkin Pasta
When I make this pasta dish again I am going to add sage to it, I think it would play nicely with the flavors. Pumpkin Pasta Ingredients: 16 ounces pasta shapes (ziti, rigatoni, etc) 1 cup sweet onion, peeled and diced (1 medium) 1 Tbsp extra virgin olive oil 15-ounce can pumpkin purée (Farmer's Market… Continue reading Pumpkin Pasta