Eggplant and Vegetable Saute

4 - 1 cup servings
1 large eggplant (~1.25lbs), unpeeled, cubed
2 medium onions, chopped
1 each: chopped yellow and red bell pepper
4 t minced roasted garlic
.5 t each - dried savory, thyme, rosemary
1 -15 oz can cannellini beans, rinsed and drained
salt and pepper to taste
Cook eggplant, onions, bell peppers, garlic over medium heat in lightly greased large saucepan, covered 5 mins.
Cook uncovered until tender, 5-8minutes.
Stir in herbs and beans - cook til hot 3-5mins

8oz spaghetti, cooked, warm.
serve over spaghetti

This was a really good vegetable based recipe... BUT it is a LOT of food for 2 people.
It has a great flavor! The spices are just right! But still is missing something to make it cohesive.
Next time we're cooking half as much and planning to eat it for leftovers once.
We're going to try it one night with spaghetti sauce and another with Alfredo sauce.

The first time we started chopping up the onion and realized 2 onions was going to be A LOT! So we only put one in - but then Bryan and I both felt like we needed more onion... so. It looks like a lot, but since it's cooked so much it's dulled down. So - go for all the onion.

Corey's No Lettuce Salad

3 bell peppers of different color
1 cucumber
1 head of fennel
1/2 a melon
Cut all of these into ~1" chunks
4oz Grape or cherry tomatoes
4 oz crumbled goat cheese
1 T Olive Oil - Vinegar Dressing
Mix

Initial Verdict: AWESOME

First of all - the dressing is really hard to find for us. We used Newman's Own which has Olive Oil, Vegetable Oil, Water, Red Wine Vinegar, Onion, Spices, Sal, Garlic, Lemon Juice and distilled vinegar.

Second - the melon is like - wait what? But really - totally awesome.

Third - This is an extremely low calorie salad that is almost all vegetables AND has different COLORS of veggies. Which is great for health.

The goat cheese can be substituted by Feta or another crumbled cheese. These cheeses have a strong flavor so you don't need as much as when you have colby or something like that.

Before this we had never heard of, let alone tasted fennel. She really really liked it. Especially with the cheese! Bryan thought it was a bit too bitter.

We also made this without the tomatoes because we don't like them. The beauty of this salad is everything is chunky enough you can pick out what you don't like.
It is also a nice alternative to lettuce-ee salads, because we know those can get old.

Final Verdict - We will make this a lot. Bryan will eat the tomatoes and Carmen will eat the fennel.

Vegetarian Tetrazzini

Vegetarian Tetrazzini
8oz muchrooms, sliced
1 cup zucchini, sliced
1 cup red bell pepper,
1 cup broccoli florets
1/2 cup chopped onion
1-2 T margarine
1 3/4 cup vegetable broth
1 cup fat free milk
1/2 cup dry white wine or fat free milk
2 T flour
16oz spaghetti, cooked, warm
1oz Parmesan Cheese
1/4 t each nutmeg, salt, and pepper

This recipe was BLAND.
We used the added milk instead of white wine because I forgot we had wine open in the fridge.
We cut the recipe in half for the most part - maybe a few extra veggies.

There are simply not enough spices in this. A low fat tetrazzini may just be a bad tetrazzini.

Next time we're going to try
-Using the wine
-New spices -- oregano
- Tofu in small chunks
- 1/2 c Alfredo, 1/2 cup milk.
We're also going to cut the recipe by a quarter so we don't throw away most of the pan like we did tonight.
Thank goodness my current roommates have a garbage disposal!

Testing

We're going to be learning to cook mostly vegetarian recipes as a couple! This is our tracking system of what was awesome and what wasn't.