What's cooking the week of Jan 10

The Creamy Avocado and White Bean Wraps from Eating Well will need to be tweaked.  It's gotten great reviews on a cooking site so I think I'll play and see what I can do to make it vegan.  I really think that all I need to do is leave out the cheese.  DH is not a fan of avocado or onions but I think that he can leave those out from his wrap and be ok.

sat
homemade Primanti Brothers Sandwiches


sun
rice and beans- Yellow Indian Woman and a wild rice blend that's been in my pantry for a while


mon
Conchiglie with Green and Black-Eyed Peas, Pearl Onions, and Basil adapted from Mediterranean Vegan Kitchen Donna Kleinsalad



tues
Creamy Avocado and White Bean Wrap- Eating Well- posted by nylucy4 on Cooking Light's bullentin boards and on Eating Well's site
tortilla chips
salad

wed
Wine-Braised Lentils Over Toast with Spinach and Red Pearl Onions- Deborah Madison posted by Cookin4Love on the Cooking Light bullentin boards- link here
salad
bread


thurs
quesadillas- I make mine with braised kale and hummus
I'll use homemade red pepper hummus if I have time to make it this week. 


Conchiglie with Green and Black-Eyed Peas, Pearl Onions, and Basil

adapted from Mediterranean Vegan Kitchen  Donna Klein
Makes 4 servings

2 tablespoons extra-virgin olive oil
2 large cloves garlic, finely chopped
1 1/2 cup frozen baby green peas, thoroughly thawed and drained
3/4 cup vegetable broth
1/4 teaspoon dried thyme leaves
salt and freshly ground black pepper, to taste
1 1/2 cups cooked black-eyed peas or 1 15-ounce can black-eyed peas, rinsed and drained
12 ounces medium pasta shells-  whole wheat for me and reg for DH
1/4 cup finely chopped fresh basil

In a medium skillet with a lid, heat the oil over medium-low heat. Add the garlic and cook, stirring, until just softened, about 2 minutes. Add the peas, broth, thyme, salt, and pepper. Cook, covered, until the vegetables are just tender, about 3 minutes. Add the black-eyed peas and cook, covered, until the black-eyed peas are heated through, about 2 minutes. Remove from the heat and keep covered.

Meanwhile, cook the pasta in boiling salted water according to package directions until just al dente. Drain well and return to the pot. Stir in the pea mixture. Cover and place over low heat until the pasta is tender and has absorbed most of the broth about 5 minutes, stirring once. Stir in the basil and serve at once.