Five delicious recipes without tomatoes
Creamy Mushroom Risotto:
- Ingredients:
- Arborio rice
- Mushrooms (such as cremini or shiitake), sliced
- Onion, finely chopped
- Garlic, minced
- Vegetable or chicken broth
- White wine (optional)
- Parmesan cheese, grated
- Butter
- Olive oil
- Salt and pepper to taste
- Instructions:
- In a pan, heat olive oil and butter. Sauté onions until translucent, then add garlic and mushrooms. Cook until mushrooms are tender.
- Add Arborio rice and cook for a few minutes until the rice is lightly toasted.
- Pour in the wine and cook until it's absorbed. Gradually add the broth, stirring frequently until the rice is creamy and cooked through.
- Stir in Parmesan cheese, salt, and pepper. Serve hot, garnished with additional cheese if desired.
- Grilled Lemon Herb Chicken:
- Ingredients:
- Chicken breasts
- Lemon juice
- Garlic, minced
- Fresh herbs (such as rosemary, thyme, and parsley), chopped
- Olive oil
- Salt and pepper to taste
- Instructions:
- In a bowl, mix lemon juice, minced garlic, chopped herbs, olive oil, salt, and pepper to create a marinade.
- Marinate the chicken breasts in the mixture for at least 30 minutes.
- Preheat the grill to medium-high heat. Grill the chicken for about 6-8 minutes on each side or until fully cooked.
- Serve hot with your favorite side dishes, like roasted vegetables or mashed potatoes.
- Pasta with Pesto Sauce:
- Ingredients:
- Pasta of your choice (such as spaghetti or penne)
- Fresh basil leaves
- Pine nuts
- Garlic cloves
- Parmesan cheese, grated
- Olive oil
- Salt and pepper to taste
- Instructions:
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a food processor, blend basil leaves, pine nuts, garlic, and Parmesan cheese until finely chopped.
- While blending, gradually add olive oil until the mixture forms a smooth paste. Season with salt and pepper.
- Toss the cooked pasta with the pesto sauce until well coated. Serve immediately, garnished with additional Parmesan cheese if desired.
- Roasted Vegetable Quinoa Salad:
- Ingredients:
- Quinoa
- Assorted vegetables (such as bell peppers, zucchini, eggplant, and carrots), chopped
- Red onion, sliced
- Olive oil
- Balsamic vinegar
- Fresh herbs (such as parsley or basil), chopped
- Salt and pepper to taste
- Instructions:
- Preheat the oven to 400°F (200°C).
- Toss chopped vegetables and sliced onion with olive oil, balsamic vinegar, salt, and pepper on a baking sheet.
- Roast in the preheated oven for 20-25 minutes or until the vegetables are tender and slightly caramelized.
- Meanwhile, cook quinoa according to package instructions.
- In a large bowl, combine cooked quinoa with roasted vegetables and fresh herbs. Adjust seasoning if necessary. Serve warm or at room temperature.
- Coconut Curry Shrimp:
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- Ingredients:
- Shrimp, peeled and deveined
- Coconut milk
- Curry powder
- Garlic, minced
- Ginger, grated
- Onion, diced
- Bell peppers, sliced
- Fresh cilantro, chopped (for garnish)
- Olive oil
- Salt and pepper to taste
- Instructions:
- Heat olive oil in a large skillet over medium heat. Add diced onion, minced garlic, and grated ginger. Sauté until fragrant.
- Stir in curry powder and cook for another minute.
- Add coconut milk to the skillet and bring to a simmer.
- Add shrimp and sliced bell peppers. Cook until the shrimp is pink and cooked through.
- Season with salt and pepper to taste. Garnish with fresh cilantro before serving. Enjoy with rice or naan bread.
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