Vegetarian For One Month!

So, one of my 101 goals is to eat vegetarian for an entire week. As I was going through all my vegetarian recipes in my mind I realized I could do it for more than just a week. I then went online and started finding all kinds of delicious looking vegetarian recipes! Well a couple of days ago I informed Danny we would be eating vegetarian for an entire month. To my dismay, he was not nearly as excited as I was! So, one day a week we will have meat.... Like today, we had some delicious BBQ chicken, homemade mac and cheese and green beans. MMMMMMMMM..... A-mazing! If anyone wants a killer BBQ recipe, let me know. Now, onto the vegetarian recipes. Yesterday, we did in fact eat vegetarian. I made a yummy mushroom and artichoke marsala. It turned out really, really, good. I got the recipe from smittenkitchen and she adapted it from Giada.




Mushroom Marsala Pasta with Artichokes
(Adapted from Giada DeLaurentis)


Serves 4 to 6
3 tablespoons olive oil1 small onion, finely chopped

1 pound mushrooms, trimmed, cleaned and chopped into small bits (I used baby bellas)

1 teaspoon kosher salt, plus 1 tablespoon for pasta water

1 cup dry Marsala wine

1 pound pasta,

1/2 pound frozen artichoke hearts, thawed (I used canned)

3/4 cup grated Parmesan

1/2 cup cream

1/2 cup chopped fresh flat-leaf parsley

1 teaspoon freshly ground black pepper

Place the olive oil in a large, heavy skillet over medium-high heat. Add the onions and cook for one minute. Add the mushrooms and one teaspoon of the salt. Sauté, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes (though this took me much less time). Add the Marsala and continue cooking until almost all the wine has evaporated, about 5 minutes.
Meanwhile, bring a large pot of water to a boil over high heat. Stir in remaining salt. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and add it into the mushrooms, Marsala and onions Add the artichoke hearts, Parmesan and cream and cook until the artichokes are heated through, about 5 minutes. Stir in the parsley and pepper, then adjust seasonings to taste. Transfer to a serving bowl and serve.

Doesn't it look delicious? It was. So, you may very well see more vegetarian recipes from me the next month. Hope you enjoy! And please, wish me luck. This is going to be a difficult month for Danny:)