I love summer! The days are longer. I get to play in my garden, and the farmer’s markets fill up with the most beautiful vegetables and fruits! However, cooking is not on my priority list during the long, hot, dog days of a Florida summer. Who wants to heat up the kitchen?
Not only is a Florida summer way too hot to stand over a hot stove, but summer activities frequently occupy more of my time. I don’t have a lot of time to cook. In the past, I ate out more to accommodate my busier schedule. Now, I’ve lost over 50 pounds and set new goals for myself; I don’t want to let a little thing like summer busyness derail my hard-earned success!
Vegetarian Quick & Easy – Under 15 Minutes by Jonathan Vine
I found this cookbook Vegetarian Quick & Easy – Under 15 Minutes by Jonathan Vine.
Well, other than one recipe (Cilantro Tofu Fillets) having chicken stock (and therefore, not vegetarian), this book is exactly what it says it is – a collection of vegetarian recipes that get you out of the kitchen in 15 minutes or less. For that one single recipe, I just substituted my homemade vegetable broth for the chicken stock.
Additionally, most of the recipes are more or less healthy, low-calorie, and easily fit into my summer eating plan. Yay! That means that I don’t bust my calorie budget (or my wallet) zipping through restaurants when I’m in a hurry.
This book is exactly what I needed to get me out of the kitchen this summer. These recipes do not require much chopping or slicing and are ready to go in just a few minutes.
While the recipes aren’t fancy, they are quick, easy meals that practically make themselves. If you are looking for a gourmet meal, this isn’t your book. If you’re exhausted and need dinner on the table so you can collapse on the sofa and relax, this is your go-to!
The author added sections for busy moms, dinners for two, kid-friendly recipes, and party recipes.
Roasted Red Pepper Soup Recipe
This past Sunday, David enjoyed time with his dad. My youngest son had to work. And, My oldest son is going through a tough patch, so I invited him over for dinner and a chat. While Daniel did help me prepare our meal, I didn’t want us tied in the kitchen. I wanted to spend some time with him while we had that ever-elusive one-on-one opportunity. When your kids leave the nest, you learn to covet those moments.
We made the Roasted Red Pepper soup. It was the perfect size for two, and he’s already asking for it again. The only thing I would change: I wish the author had stated measurements for some of the ingredients. I shop at warehouse clubs, so our packages tend to be large. The recipe called for one jar of roasted red peppers. Our jar is a 1/4 gallon size, so I had to look up the size for grocery store roasted red peppers.
Modifications I made:
Since I don’t saute in tablespoons of oil, and typically just spritz the pan with olive oil. The original recipe calls for sour cream. However, I felt the recipe lacked protein, so I substituted plain non-fat greek yogurt.
I received a promotional copy of this book to facilitate a fair and unbiased review.
We enjoy hosting parties and my husband and I are both avid gamers. You can find me on PS4 as SunshineFlaGirl. We also play tabletop RPGs and eurogames.
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