Veggie Fried Ramen

Eleven Mondays in and we are still on track with our household's 2021 #MeatlessMonday resolution.  And we are unexpectedly enjoying it!  This is a recipe that I have made a few times now that could easily be modified with some different protein sources if you want to add meat (chicken and shrimp would work great).  My kids are totally into Ramen at the moment - a college staple for me back in the day - but I am insistent on adding some nutritional value.  The veggies and eggs in this do the trick, and I leave out the packed seasoning in favor of some sesame oil and soy sauce to provide additional flavor.  Everyone is happy when this meatless dish pops up in the rotation!

INGREDIENTS:

• 
  2 green onions (I have omitted this ingredient and it turned out fine!)
  
• 2 large carrots, diced
• 2 colorful peppers, diced
• 1 cup of frozen peas
• 6 eggs
• 3-4 packages Ramen
• canola oil
• sesame oil
• soy sauce

DIRECTIONS:

1. Scramble eggs and cook in hot canola oil.  Move to a serving bowl.
2. In the same pan, heat additional canola oil and cook green onions, carrots and peppers.  Add peas after a few minutes and cook until all veggies are tender and hot.  Move to the serving bowl with the eggs.
3. Meanwhile, cook Ramen for 2 minutes in boiling water.  Drain.
4. Move the Ramen to the same pan that was used to cook the veggies, add some sesame oil and stir fry for a minute.  Add soy sauce to taste.  Transfer to the serving bowl; stir all ingredients together.

Difficulty: easy

Time: 20 minutes, total

Source: Modifications of several stir fry recipes

Cilantro Lime Farro and Veggie Bowl

As the New Year approached, I decided to commit to Meatless Mondays in 2021, and so far, so good.  In fact, I am kinda loving it.  To this date, I have not eaten any meat on Mondays this year.  Thankfully, I have some vegetarian friends who are helping me out with some recipe suggestions, but I am starting the figure out what works for my typically carnivorous family.  For the record, they have yet to complain and, in fact, are largely enjoying seeing what I come up with on Mondays.  Not every Monday has a meal like this one - we have had some quick meals of veggie burgers and fries, for example - but this is one of my favorites, for sure.

The first time I made this was actually last summer with some veggies from my CSA bag (this recipe also began my love affair with farro).  I have made it several times since, the most recent time being the first that I used queso fresco cheese as a topping.  As it stands, my kids like the queso fresco on this meal, but my husband and I both prefer the feta.  In my opinion, you never go wrong with roasted veggies, farro, and cheese...but add this cilantro, honey, lime drizzle and mmmmm...amazing.

INGREDIENTS:

• 
  3 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 2 teaspoons honey
• 3/4 teaspoon ancho chile powder
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 medium zucchini, chopped
• 2 medium yellow squash, chopped
• 1 red onion, chopped
• 2 red or orange peppers, chopped
• green onions, chopped
• 2 cups (uncooked) pearled farro
• 1 (15-oz.) can unsalted black beans, rinsed and drained
• 3 ounces queso fresco, crumbled (about 3/4 cup) OR Feta cheese
• 1 medium avocado, sliced
• Lime wedges

DIRECTIONS:

1. Preheat oven to 425 degrees F.  In a large bowl, toss chopped veggies (zucchini, squash, red onion, peppers, green onion) with some olive oil, salt and pepper.  Spread evenly (one layer, preferrably) on a parchment lined baking sheet.  Bake for 15 minutes. rearrange veggies and bake for 10-15 minutes more.
2. Meanwhile, cook farro as directed.  I use a pressure cooker: add 2 cups pearled farro, 4 cups water, 1/2 tsp salt to pressure cooker.  Set timer to 10 minutes.  Allow to naturally release for at least 5 minutes.
3. While farro and veggies are cooking, mix the first 7 ingredients in a large bowl.  Reserve about 1 1/2 T of the mixture.  Add cooked farro to the bowl; toss to coat.
4. Serve farro topped with grilled veggies, beans, avocado, cheese and the reserved sauce.  Garnish with a lime, if desired.

Difficulty: easy - but a decent amount of chopping involved

Time: about 15 minutes of prep and 30 minutes of roasting

Source: modified from https://www.cookinglight.com/recipes/farro-burrito-bowls

Shrimp and Chard Farro (Pressure cooker)

I discovered this recipe last year when looking for a way to use the Swiss Chard from my CSA.  I have been a huge fan of farro for a few years now, so that ingredient caught my eye.  (Farro isn't always available at my grocery store, so I recently bought a 5 pound bag from Amazon - that is how much I love the stuff.  If you haven't tried it, it is a hearty grain with a meaty, earthy texture.  Maybe that doesn't make it sound super appetizing, but trust me - it is worth a shot.)  

After a few attempts and a few modifications (the original had way too much Old Bay and not enough shrimp, if you ask me), we have a winner that the whole family enjoys!

INGREDIENTS:

• 2 14.5 ounce cans reduced-sodium chicken broth (or equal amount from cartons)
• 2 cups pearled farro, rinsed
• 6 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 pound medium fresh or frozen shrimp, peeled and deveined (I used 2 12 oz packages from ALDI)
• 1 tablespoon seafood seasoning (Old Bay)
• 1/2 cup grated Parmesan cheese
• 2 tablespoon butter
• 1 large bunch Swiss chard, stems removed, leaves chopped 
• 2 tablespoon fresh lemon juice
• crumbled feta cheese

DIRECTIONS:

1. Stir together shrimp and seafood seasoning.  Set aside.
2. In a 4- to 6-qt. pressure cooker combine the first five ingredients (through pepper.) Lock lid in place. Set to high pressure to cook for 12 minutes. Once the timer beeps, release pressure quickly. Open lid carefully.
3. Add shrimp and seasoning mixture to cooker. Lock lid in place and set to cook 1 minute. Once pressure is reached, press cancel and release pressure quickly. Open lid carefully.
4. Add Parmesan cheese, butter, and Swiss chard to the cooker. Stir until chard is wilted. Stir in lemon juice. Top servings with feta cheese.

Difficulty: easy

Time: There is very little hands on and prep time for this - maybe 10 minutes. The majority of the time is the pressure cooker getting to pressure.  It took me about 45 minutes from start to finish.

Source:  modified from www.bhg.com