Need recipe ideas for the world's pickiest eater?!
Need recipe ideas for the world's pickiest eater?
i'm hosting a pretty cool girl tonight for dinner, but she has severe eating limitations. can anyone suggest a good recipe? here is the challenge:
1. absolutely no meat of any kind.
2. she hates mushrooms
3. she hates tomatoes
4. she hates eggplant
5. she doesn't consume any alcohol
if i don't get any real help, i'm afraid i'll have to serve her a bowl of cereal.
Answers:
fetuccini alfredo
You should, she's obviously in need of psyciatric help.
how about pasta tossed with olive oil, garlic and red pepper, maybe some capers. a salad of lettuce and carrots and radishes and onions with cheese and croutons. serv what you want to drink, she can pass on anything at your table anyway. Also consider the diverse ways of preparing tofu.
Tofu Lasagna:
INGREDIENTS
1/2 (12 ounce) package uncooked lasagna noodles
1 (12 ounce) package firm tofu, crumbled
2 eggs
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
2 tablespoons milk
1 cup spaghetti sauce
1 tablespoon dried parsley
2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
In a medium bowl combine tofu, eggs, salt, pepper, nutmeg, milk, spaghetti sauce, parsley and 1 cup of mozzarella cheese. Spread a layer in the bottom of a 9x13 inch baking dish.
Layer lasagna noodles with the sauce mixture, ending with sauce. Sprinkle with remaining mozzarella and Parmesan cheese.
Bake in preheated oven for 25 to 35 minutes.
You have the right IDEA.
don't play that game
there are many NORMAL girls there.
I grew up with mostly that "limitation". Look up Russian foods. They are delicious but don't have any of those things. Also, I just found out about Mocktails.. they are non-alcoholic.
Chinese vegetables w/ rice
definatly go with Potato Soup. you can buy it in any grocery store from a package or make it your selve. it doesnt take long to make at all and it is super good! you could also serve it with garlic bread or diner rolls.
How about just a simple pasta dish? Can't go wrong with this recipe...
1 lb farfalle pasta (butterfly pasta)
6 tablespoons butter
1/2 cup parmesan cheese, freshly grated
1/2 teaspoon salt
Boil the pasta in at least 2 quarts of water until it is tender, but not falling apart. Drain well in a colander (don't rinse!) and return right away to the warm cooking pot.
Cut up the butter into the pasta and add the grated Parmesan cheese. Add the salt, less if desired. Toss carefully and serve when butter and cheese have fully melted.
NOTE: Do not use the "green can" Parmesan cheese or you will be disappointed! Fresh Romano can also be substituted.
You didn't mention if she likes cheese or not but of course there is always the classic mac and cheese....This is a great recipe and is the only thing my picky cousins will eat at family gatherings-
INGREDIENTS
1 (8 ounce) package elbow macaroni
1 (8 ounce) package shredded sharp Cheddar cheese
1 (12 ounce) container small curd cottage cheese
1 (8 ounce) container sour cream
1/4 cup grated Parmesan cheese
salt and pepper to taste
1 cup dry bread crumbs
1/4 cup butter, melted
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.
Bake 30 to 35 minutes, or until top is golden
i always liked tofu slightly fried and tossed into noodles with alfrado sauce with a variety of garden veggies (whichever she likes) steamed and mixed in. you could look on sites like vegancooking.com or fatfreevegan.com for more recipies
LOL @ the cereal comment
Here are a couple recipes for you =) Not sure how creative you want to be but I hope they help.. All else fails take her out to dinner hehe.
Indian-Style Vegetables and Rice
3/4 cup brown rice -- (uncooked)
non-stick cooking spray
2 cloves garlic -- minced
3/4 cup water
1/2 cup apple juice
2 medium potatoes -- cut in 1/2" cubes
1 medium carrot -- cut into 1/4" thick slices
2 tablespoons soy sauce, low sodium
3 teaspoons curry powder -- (2-3 tsp.)
1 teaspoon ginger root -- grated
1/2 teaspoon cardamom
1/4 teaspoon cinnamon
2 cups cauliflower flowerets
1 medium zucchini -- halved lengthwise and cut into 1/2-inch slices
1 cup frozen peas
1/3 cup golden raisins
Cook the brown rice according to package directions, except omit any salt.
Meanwhile, spray an unheated 4 1/2-quart Dutch oven with nonstick coating. Preheat over medium-high heat. Add onion and garlic; cook and stir until onion is tender. Carefully add the water, apple juice, potatoes, carrot, soy sauce, curry powder, gingerroot, cardamom, and cinnamon. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
Add the cauliflower, zucchini, peas, and raisins to the Dutch oven. Simmer, covered, for 10 minutes more or until cauliflower is tender. Serve over hot cooked brown rice. If desired, serve with chutney.
______________________________...
Teriyaki Wraps
INGREDIENTS
1 cup uncooked long grain white rice
2 cups water
2 tablespoons olive oil
1 onion, chopped
1 red bell pepper, chopped
1 small zucchini, chopped
1 small yellow squash, chopped
1 1/4 cups teriyaki sauce(low sodium)
3 tablespoons soy sauce(low sodium)
2 teaspoons garlic powder
1/2 teaspoon salt
1 teaspoon ground black pepper
4 (10 inch) whole wheat tortillas
DIRECTIONS
In a saucepan bring 2 cups of water to a boil; add rice. Reduce heat, cover, and simmer for 20 minutes.
Heat olive oil in a large skillet over medium heat. Saute onion, bell pepper, zucchini, and yellow squash until onions are tender. Stir in the teriyaki sauce. When the vegetables are tender, stir in the cooked rice, soy sauce, garlic powder, salt and pepper. Simmer for 3 to 5 minutes.
Place 1/4 of the rice and vegetables in each tortilla, and roll up.
An Appetizer: Garlic marinated olives
3/4 cup black olives of choice, pitted
3/4 cup green olives of choice, pitted
1/2 cup olive oil
1 1/2 T. garlic, minced
1/2 t. dried rosemary, crushed a bit with your fingers
1/2 t. dried thyme
1/4 t. crushed red pepper flakes
freshly ground black pepper
In a glass jar, place all of the ingredients and a few grindings of black pepper. Cover the jar with the lid and shake a few times to evenly distribute the olive oil over the olives. Marinate the olives in the refrigerator for at least one day, shaking the jar occasionally to help combine flavors. Bring olives to room temperature before serving. Olives will keep for several weeks. Serve some fresh multigrain Bread with it you can dip it in the Olive oil marinade.
Beverage: Iced Lemon-Mint Drink
5 cups water, divided
4 green tea bags or other tea of choice
1 cup lemon juice
1/3 cup brown rice syrup
1/4 cup freshly chopped mint
Garnishes: ice cubes, lemon slices, and sprigs of mint
In a small saucepan, bring 3 cups water and tea bags to a boil, remove the saucepan from the heat, and set aside for 5 minutes to allow the tea to steep. Remove the tea bags and discard them, and allow the tea to cool completely. In a pitcher, combine the brewed tea and the remaining 2 cups water, along with the remaining ingredients, except for the garnishes, and stir well to combine. Place the pitcher in the refrigerator and allow the mixture to chill for 30 minutes or more to allow the flavors to blend. Serve in ice-filled glasses and garnish each with a lemon slice and sprig of mint.
Dinner: Cheese Quesadilla with Berry and Peach Salsa
1 1/2 Quarts strawberries, hulled, halved, and sliced
2 cups blueberries
2 cups peaches, peeled, pitted, and diced
2/3 cup green onion, thinly sliced
3 T. freshly chopped cilantro
2 T. brown rice syrup
8 8-inch flour tortillas
2 cups soy Monterey Jack or mozzarella cheese, shredded
1 recipe Raspberry Tofu Cream Topping
In a glass bowl, combine the strawberries, blueberries, peaches, green onion, cilantro, and brown rice syrup, and toss gently. Set aside. To assemble each quesadilla, place the tortilla on a plate, on one half of the tortilla sprinkle 1/4 cups shredded soy cheese, 1/4 cups of the reserved salsa, and fold over the tortilla to enclose the filling. Transfer the quesadilla to a non-stick cookie sheet. Repeat procedure for the remaining tortillas. Bake at 400 degrees for 4 minutes or until lightly browned, carefully flip over the quesadillas, and cook an additional 3-4 minutes or until lightly browned on the other side. Serve the quesadillas with additional salsa and a dollop of the Raspberry Tofu Cream Topping.
Bean Sprout Salad:
2 cups red pepper, julienned
2 cups carrots, julienned
3/4 cup green onions, sliced diagonally
1 1/4 cups celery, sliced diagonally
1 cup mushrooms, sliced
1 1/2 cups mung bean sprouts, rinsed
1/4 cup olive oil
2 t. toasted sesame oil
2 T. tamari
2 t. lemon juice
1 t. garlic, minced
1 t. ginger, minced
salt and pepper to taste
2 T. toasted sesame seeds
In a bowl, combine all of the vegetables. In another small bowl, whisk together the olive oil, sesame oil, tamari, lemon juice, garlic, and ginger. Pour dressing over vegetables and toss lightly. Season with salt and pepper to taste and sprinkle with toasted sesame seeds.
Dessert:
Any sorbet such as Cranberry, Rasberry or Lemon
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Serve this with bread sticks and its a complete meal
Asparagus Pasta Salad Recipe courtesy Rachael Ray
1 small shallot or 1/2 large shallot, finely chopped
1/3 cup extra-virgin olive oil, eyeball it
1 pound asparagus, thin spears
2 endive, cored and thinly sliced
1/2 small red bell pepper, chopped
1/2 pound bow tie pasta, farfalle, cooked to al dente and cooled
1/2 cup frozen green peas
1/4 cup chopped fla- leaf parsley, a couple of handfuls
3 tablespoons white wine vinegar
Salt and freshly ground black pepper
Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature.
Hold a spear of asparagus at each end and snap it. The spear breaks where the tender tops meet the tough bottoms. Line the broken spear up with the bundle of cleaned asparagus. Cut the spears using the guideline of the snapped spear. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again.
um
What about fettuccine alfredo?
Try this recipe:
Vegetarian Penne
2 cups uncooked penne or medium tube pasta
1/3 cup finely chopped onion
1 small yellow summer squash, sliced
1 small zucchini, sliced
1 teaspoon minced garlic
3 tablespoons butter
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon dried parsley flakes
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/4 cup heavy whipping cream
1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onion, summer squash, zucchini, and garlic in butter until tender.
2. In a bowl, whisk the flour, seasonings and cream until smooth; add to the skillet. Cook for 2-3 minutes or until thickened. Drain pasta and add to vegetable mixture. Cook for 2-3 minutes or until heated through.
Serve it with a french loaf, brushed with olive oil and garlic, and toasted or grilled. Add a salad of mixed greens dressed with olive oil and balsamic vinegar.
For dessert, fresh berries and pound cake, drizzled with chocolate.
For a beverage, serve fizzy water over a fruit puree with some simple syrup to sweeten it.
Keep it simple and you can't go wrong!
Spinach Lasagna, Stir Fried Tofu with Ginger, Soy sauce and Oyster sauce, Cocoa pebbles, Maybe a fish dish. Good luck bro.