Food Whip Up a Batch of This Easy-Peasy Dinner, Feed Yourself All Week

23:07  16 april  2018
23:07  16 april  2018 Source:   food52.com

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Easy - Peasy Batch Beans. By Shaye Elliott 4 Comments. So if last week wasn’t enough of an emotional ride for this unstable lady, the Lord is further teaching, testing, and stretching me. – When I’m hungry at that awkward time between lunch and dinner , I’ll dish myself up a nice bowl ‘o beans.

[…] easy peasy banana oat cookie recipe has me […] […] obsessed with last weeks easy peasy banana oat cookies today I decided to whip up a batch of oat chocolate chip […]

Creamy, rich, slightly al dente risotto is so easy to eat. But standing over a stove, patiently coaxing as much starch as possible out of rice with lots and lots of stirring? Not so much. Risotto-making is a great way to warm up on gray winter weekends, but we’re in the bright, bold throes of spring, and I’d much rather get my warmth from sunshine.

Cookbook author and recipe developer Leah Vanderveldt has the perfect compromise in her latest book, The New Porridge—a creamy quinoa-lentil risotto that comes together with minimal stove-hovering.

a bowl of food on a table © Provided by Food52 Photo by Bobbi Lin

“The pairing of red lentils and quinoa is perfect for a plant-based, protein-packed risotto,” she writes. “The lentils cook quickly and lose their shape, adding to the creaminess of the dish, while the quinoa provides a pleasantly nutty flavor and bite.”

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I don’t think a week goes by without me frying up a batch of gorgeously golden vegetable fritters. When days go to the doghouse and I have no chance (or desire) to rustle up dinner I often pull out a few fritters from the To create your own batch of easy peasy vege packed vegetable fritters simply…

Easy peasy . While the biscuits are baking, you can make the gravy. Whip up a batch of these chewy Small Batch Flourless Chocolate Cookies! Two weeks Read More.

To complement the velvety grains, Vanderveldt adds just-barely-cooked asparagus and peas along with a generous sprinkle of Parmesan. Each bite feels just as comforting as the real deal, but with a fresh, springtime crunch.

Vandervelt’s recipe says it serves two, but I found it to be a generous two. You could easily double the recipe and have a week of dinners (or lunches!), and still have time to enjoy the springtime sun.

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Quinoa–Red Lentil Risotto with Asparagus & Peas

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Serves 2

Risotto

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Make and share this Easy Peasy Lemon Squeezy Pie recipe from Genius Kitchen. It can be made ahead and frozen for up to two weeks . I'll admit, it tastes better with LOTS of whipped cream, but you lose out on your Get Our Daily Dinner Newsletter. Please enter a valid email address. Sign up .

1) Order take out, eat in, and pretend that you whip up General Tsao’s Chicken just about any day of the week and it, amazingly, comes with eggrolls and fortune cookies at your house… First up is our Easy Peasy * series: Easy Peasy Chicken Pot Pie. I need all the easy - peasy dinner ideas I can get.

  • 1/2 cup (90g) dried red lentils, soaked, then drained and rinsed
  • 1/2 cup (85g) quinoa, soaked, then drained and rinsed
  • 3 1/2 cups (875ml) stock of choice
  • Salt, to taste
  • 2 tablespoons finely grated Parmesan (optional), plus extra to serve

Asparagus & peas

  • 1 splash olive oil or grass-fed butter
  • 1/2 bunch asparagus (about 225g/8oz), woody ends trimmed, cut into 1-inch (2.5cm) pieces
  • Salt and freshly ground black pepper
  • 1 garlic clove, finely chopped
  • 1/2 cup (75g) frozen peas, thawed
  • 1 squeeze of fresh lemon juice
Go to Recipe

Would you try a lentil-quinoa risotto? Or do you swear by arborio rice?

a bowl of food on a table © Provided by Food52

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