Tempeh Taco Salad

I'm pleasantly surprised by how good AND healthy this salad was. I wasn't certain how it was going to go over at home since tempeh could be an acquired taste.  I knew I had already acquired that taste since I've been ordering Tempeh Hoagies from Mellow Mushroom for years now. But by the time we reached the last serving in the bowl, I was ready to fight for it. It was that yummy.

Tempeh Taco Salad
Source: adapted from this http://www.yummymummykitchen.com/2012/08/viva-la-fiesta-vegetarian-taco-salad.html

Ingredients: 

2 tablespoons extra virgin olive oil 
1 small yellow onion, chopped
1 cup corn kernels (I prefer white corn)  
8 oz. tempeh, cubed (found next to the refrigerated vegetarian products)
1 (15 oz.) can kidney beans, rinsed and drained
1 tablespoon taco seasoning 
8 oz. romaine lettuce salad , chopped
1 avocado, peeled, pitted, and sliced
1 cup halved cherry tomatoes  
1/4 cup grated sharp white cheddar cheese or monterey jack
1/4 cup fresh cilantro, chopped
blue corn tortilla chips, crumbled for garnish
Annie's Organic Cowboy Ranch salad dressing

Steps:

Chop up vegetables and cube tempeh. Set aside.

Heat olive oil in a large skillet over medium high heat. 

Add onion and saute until starting to brown.

 Add corn kernels and tempeh, and saute about 4 minutes.  Add beans, taco seasoning and 1 tablespoon of water and saute another minute. 

Remove from heat and let sit a few minutes. 

Place lettuce in a large serving bowl. Pile tempeh mixture on top. Arrange avocado, tomatoes, cheese, and cilantro on top of tempeh mixture. Garnish with chips and dressing. 

Summer Quinoa

This recipe was found on Pinterest but I've adjusted the measurements to my own proportions to suit my taste.


Southwest Quinoa Salad

Ingredients:

1/2-3/4 cup uncooked quinoa
1 can organic black beans, drained and rinsed
3/4 cup fresh or frozen thawed corn
3/4  red bell pepper, chopped
1 cup chopped fresh mango
less than 1/4 cup finely chopped red onion
1/2 cup chopped fresh cilantro
1 (use less if you don't like the spice) small jalapeño pepper, seeded and finely diced
juice from 1 lime
1 1/2 tbsp extra virgin olive oil
2 garlic cloves, minced
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp ground turmeric

Steps:

Cook quinoa according to package directions and let cool. If using frozen corn in this recipe, you can throw the kernels in to thaw out. You may have to drain some liquid from this mixture.

Then, mix together the beans, quinoa, corn, bell pepper, mango, onion, cilantro, and jalapeño in a mixing bowl.

Whisk together the lemon juice, olive oil, garlic, cumin, chili powder, and turmeric in a small bowl.

Drizzle over the mixture and toss. Refrigerate until use.

Black Sesame Tofu

Technically, I didn't totally make this recipe up. I found a similar recipe on Women's Health  but there was something weird about it. The picture showed different ingredients than what was actually in it, etc. So I decided to use it as a basis and add my own things. It turned out much yummier than I expected.

Black Sesame Tofu Stir-Fry

Ingredients:

1.5- 2 cups brown rice, cooked
14 oz. package of extra firm tofu, drained
1.5 Tbsp black sesame seeds
1 tsp toasted sesame oil
2 Tbsp canola or peanut oil, divided
one large stalk of broccoli florets, cut up
1 cup carrots sliced or shreded
1 red bell pepper, sliced
4 green onions, cut into 1 in. pieces
3 Tbsp fresh orange juice
2 Tbsp mellow white miso (found in the refrigerated vegetarian section at Whole Foods)
1 Tbsp soy sauce
1/2 tsp cornstarch


Steps:

1.

Start rice first and let cook while you prepare the rest. Meanwhile, blot tofu dry with paper towels; cut  into 8 slices. Place sesame seeds in a shallow bowl and dredge tofu through seeds.

2.

Heat sesame oil and 1 tablespoon peanut oil in a large nonstick skillet over medium-high heat. Add tofu and cook for 5 minutes or until nicely browned. Flip over and continue cooking for 5 minutes or until nicely browned on other side. Remove tofu and keep warm.

3.

Add remaining peanut oil to skillet and heat. Stir in broccoli and carrots; stir-fry for 4 minutes or until crunchy-tender. Stir in bell pepper and green onions; cook for 2 minutes. Reduce heat to low and return tofu to pan.

4.

Combine orange juice, miso, soy sauce, and cornstarch in a small bowl; whisk until well blended. Pour juice mixture into skillet and cook for 1 minute stirring to blend. Serve over rice.

AVOCADOS!

I LOVE avocados. Growing up they just seemed yucky. But my 10 year old self just didn't know what she was missing. I can eat them cut up or if you put a bowl of guacamole in front of me, it WILL disappear quickly. So when I found these two recipes both using avocado and liked them, I knew they needed to be blogged so I wouldn't forget to use them again. FYI, I didn't make these on the same night nor the same week but they are both so easy and tasty. They aren't my recipes since both of them were found on Pinterest but I did make some ingredient tweaks here and there.

Avocado, Cream Cheese, and Salsa Pockets

Ingredients:

cooking spray
1 large puffed pastry sheet, thawed
1 avocado, mashed
1/3 cup cream cheese
1/3 cup salsa
salt and pepper
1 egg, beaten

(you probably won't use the full amount of all the ingredients with the exception of the pastry sheet)

Steps:

1. Preheat oven to 400. Spray baking sheet with cooking spray. 
2. Once thawed, cut pastry sheet into 9, 2 by 2 in squares.
3. On half the squares, place a dollop of avocado, then cream cheese, then salsa. 
4. Season with salt and pepper.
5. Place remaining squares over filling. Use a fork to seal down edges so nothing seeps out.
6. Brush eggwash over top of each pocket square.
7. Bake for 15 minutes or until lightly browned. 



Heirloom Tomato Caprese w/ Avocado

Ingredients:
2 Heirloom tomatoes, cubed
2 avocados, cubed
2 balls of fresh mozzarella, cubed/sliced
2 Tbsp extra virgin olive oil
handful of fresh basil, coarsely chopped
salt and pepper

Steps:

1. Place tomatoes, avocados, and cheese in a large bowl.
2. Pour oil over and add basil.
3. Toss and season.

Mmm!

Being healthy doesn't have to be boring or bland. In fact, it can be downright tasty as was last night's dinner. Well, except for all that cheese. I suppose that wasn't so healthy but who's counting? Instead of traditional elbow pasta, I tried a quinoa version. I didn't even miss the extra carbs. And this version had the extra protein, iron, and fiber. Win! This is what I used:

I also made a new brussels sprouts recipe. I love them these days! Here are both recipes:

Mac n Cheese with Roasted Chiles
Adapted from Southern Living
makes 8 servings

Ingredients:
4 poblano chile peppers
1 pound uncooked elbow macaroni or quinoa pasta
1/2 cup butter
1/2 cup all-purpose flour
2 cups whipping cream
1 cup milk
3 1/2 cups (14 ounces) shredded Monterey Jack cheese, divided
1 (4-ounce) package goat cheese, crumbled
1 teaspoon salt
1/4 cup Italian-seasoned breadcrumbs
1/2 cu  shredded Parmesan cheese
Steps:

1. Broil chile peppers on an aluminum foil-lined baking sheet 5 inches from heat about 5 minutes on each side or until chiles look blistered.
2. Place chiles in a zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel chiles; remove and discard seeds, and cut chiles into strips. Set aside.
3. Prepare macaroni according to package directions; drain and set aside.
4. Melt butter in a Dutch oven over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in cream and milk; cook over medium heat, whisking constantly, 5 minutes or until mixture is thickened and bubbly.
5. Stir in 3 cups Monterey Jack cheese, crumbled goat cheese, and salt until smooth. Stir in roasted chiles and macaroni.
6. Spoon mixture into a lightly greased 13- x 9-inch baking dish. Top evenly with Italian-seasoned breadcrumbs and Parmesan cheese.
7. Bake at 375° for 40 minutes. Remove from oven, and sprinkle evenly with remaining Monterey Jack cheese.
8. Broil 5 inches from heat about 3 to 5 minutes or until cheese is golden and bubbly.

Shredded Brussels Sprouts
Source: Southern Living
Serves 8

Ingredients:

2 pounds brussels sprouts
2 tablespoons butter or margarine
2 tablespoons olive oil
2 cloves garlic, minced
1/2 small red onion, cut into slivers (1/2 cup)
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup plus 2 tablespoons red wine vinegar
1 1/2 tablespoons brown sugar
Steps:

1. Rinse brussels sprouts; remove discolored leaves. Cut off stem ends and thinly slice brussels sprouts. (They should look shredded.)
2. Heat butter and oil in a large deep skillet over medium-high heat until hot. Add shredded brussels sprouts, garlic, and onion slivers. Saute 10 minutes or until brussels sprouts are tender and onion is lightly caramelized. Season with salt and pepper; transfer to a serving bowl. Add vinegar and brown sugar to skillet. Simmer over medium heat 30 seconds; pour over brussels sprouts, and toss gently. Serve hot.

  
  

Spinach Mushroom Goat Cheese Flat

Weeknight meal alert! This flatbread is easy enough to throw together on a weeknight and is pretty good. It's lighter than pizza and a good way to sneak some veggies in. But with the addition of the crust and cheese, I'm sure the calories catch up with you. The recipe was kind of a make up as you go sort of thing. If you don't like something (the cheese for example) you can always substitute with other ingredients. Feta would work well on this as well.

Spinach Mushroom Goat Cheese Flat

Ingredients: 
1 package of refrigerated pizza crust (the roll out kind in a can)
2 Tbsp olive oil, divided
1/2 onion, thinly sliced
1 package of sliced mushrooms (8 oz)
1 package of sliced shiitake mushrooms (aprox. 8 oz)
10 oz. fresh baby spinach
2 oz. crumbled goat cheese
salt and pepper to season


Steps:


Preheat oven to 400 degrees. Roll out the dough into a rectangular shape. You might need to put some flour down beforehand. Using a fork or dull knife, lightly make a 1 inch border. Place dough on baking sheet and bake for 8 minutes.

While dough is baking, heat half the oil over medium heat, cook onions, covered, until browned about 5-10 minutes and season with salt. Stir frequently.

In another pan, cook mushrooms in remaining oil over medium heat, covered, until they are tender and most of the moisture has evaporated. Season with salt and pepper. Then, add in the spinach and cook covered until wilted. (Just a few minutes).

Drain mushrooms and spinach well. Spread over the pizza crust. Then, spread the onions on the top. Top with the goat cheese and bake for 10 more minutes.
 

Ribollita - Tuscan Minestrone

I love that this is a really healthy version on minestrone that includes a lot of good vegetables. It's an excellent way to "sneak" those in. Since it includes so many fresh veggies, it can be a little pricey if you buy organic. But it makes enough for dinner and then some so that you could have subsequent lunches or frozen leftovers. The unhealthy part: I bought some crostini from the Whole Foods Bakery to dip in the soup. But hey, this minestrone doesn't have pasta so I have to sneak those carbs in somewhere. Also, this is a soup that is meant to be prepared a day ahead so that all the flavors can soak in.

Ribollita
Source: inspired by Sunday Soup

 
Ingredients:





8 oz. Cannellini beans
3 Tbsp olive oil
1 cup onion, chopped
1/2 cup leek (white and light green parts), chopped
1/2 cup carrot, diced
1/2 cup celery, diced
1 Tbsp garlic, minced
1 tsp dried rosemary, crushed
14.5 oz. - diced tomato and juices
8 oz. Savoy cabbage or black kale
1 1/2 Tbsp kosher salt
8 oz. Yukon potatoes, peeled and diced
8 oz. zucchini, halved lengthwise and sliced
6 oz. swiss chard, stems removed and leaves chopped
Parmesan
Crostini or Toasted Italian Bread

Steps:

1. Drain beans and set aside.
2. Heat oil in a large pot over medium-high heat. Cook leeks, onions, carrot, and celery for 3 minutes.  Add garlic and rosemary. Stir.
3. Add 8 cups of water, beans, tomatoes, cabbage/kale, and the salt. Bring to a boil then reduce heat and simmer, covered for 1 hour.
4. Add chard, potatoes, and zucchini. Simmer, covered for 23 minutes. Cool, cover, and refrigerate.
5. Reheat over medium-high heat. Garnish with parmesan and crostini.  
 

Cauliflower Soup and Vino

I'm back at it with the soups even though we still aren't experiencing winter weather here (not complaining). I really enjoyed this soup because it was comforting but not too heavy. Even though it was cauliflower, I liked that it reminded me of a potato soup which I love but don't need the extra starchy carbs. You can make it vegetarian by using vegetable broth instead of chicken stock. The original recipe from Sunday Soup included prosciutto. But I was trying to make the recipe a little healthier and cheaper so I left that out. But that might be a necessary ingredient for some. If it is, you basically want to cut the prosciutto into thin strips and then heat it in a pan with a little olive oil until crisp and browned. After draining it, you would use it to garnish this lovely soup. 

I served it with olive rolls which I didn't bake but the lovely Publix bakery did. And course there was wine and a really good one at that.  My David Coffaro futures arrived and I didn't hesitate to break that package open. I realized that they probably intended to sit for awhile more but I just couldn't wait. The 2010 "Neighbors' Zin" Zinfandel was everything I hoped for. This was one of our favorite wineries when we went barrel tasting in Sonoma per the recommendation of my aunt and uncle. Lovely, lovely wines!

Cauliflower Soup
Makes 4 servings

Ingredients:

2 Tbsp butter, unsalted
1 1/2 cups leeks (white and light green parts), chopped
1 large cauliflower head cut into florets
4 cups chicken stock
1/8 tsp cayenne pepper
1/2 cup freshly grated Parmesan plus more for garnish
1/4 cup creme fraiche
kosher salt
italian parsley (for garnish)


Steps:

Melt butter in a large pot over medium-high heat. Add leeks and cook for 4 minutes. Add florets, stock, and cayenne. Bring to a simmer and cook covered for 20 minutes.

Puree the soup in the pot using an immersion blender or in batches using a food processor or blender. Whisk in the creme fraiche and cheese. Add salt to taste.

Serve in bowls with extra parmesan cheese, parsley, and prosciutto (if you wish) as garnish.

Not Your Average Tomato Soup

I am a tomato soup fan especially with a grilled cheese sandwich.  But this time, I tried a different version that was a little more interesting in my opinion. If you are a tomato soup fan and could use a little more variety, I highly recommend giving this one a try! It was also exciting for me because I got to use my new immersion blender for the first time! Let me tell you, this is a must if you like to make soups. It makes it so much easier since you no longer have to take the soup out in batches to puree. With the immersion blender,  you just blend within the pot. FYI: I made half the recipe.

Tomato and Fennel Soup with Pernod Cream
Source: Sunday Soup
Serves 6

 
Ingredients:

4 medium fennel bulbs
¼ cup olive oil
1 cup chopped onion
½ cup diced carrot
2 T. chopped fresh tarragon, plus 6 sprigs for garnish
1 tsp. kosher salt
¼ tsp. red-pepper flakes
1 28-oz. can diced tomatoes, drained well
4 cups chicken stock
2/3 cup creme fraiche (divided )
¾ tsp. Pernod/ Anise (optional) 


Steps:

Cut off and discard stalks  from fennel. Halve the bulbs lengthwise, and cut out and discard the tough inner cores. Chop enough fennel to yield 3 cups.

Heat the oil in a large, deep-sided pot over medium-high heat. When hot, add the chopped fennel, onion and carrot. Cook, stirring frequently, until vegetables are softened and starting to brown, for 8 to 10 minutes. Stir in the chopped tarragon, 1 tsp. salt and the red-pepper flakes.

Add the tomatoes and the chicken stock and continue to cook at a gentle simmer (reducing heat slightly, if necessary) until the vegetables are tender, for about 20 minutes.

Puree the soup in batches in a food processor, blender or food mill and return the soup to the pot. (Or use an immersion blender to puree soup in the pot.) Ladle a little of the warm soup into a small bowl and whisk in 1/3 cup of the creme fraiche. Then whisk this mixture into the soup. Taste soup and season with salt, as needed. (The soup can be prepared 1 day ahead. Cool, cover and refrigerate. Reheat over medium heat.) 

To serve, ladle 1 cup of soup into each of 6 bowls. If desired, whisk Pernod with the remaining 1/3 cup creme fraiche in a small bowl. Garnish the center of each serving with a dollop of creme fraiche (with or without the Pernod) and a fresh tarragon sprig.

Easy But Hearty

I've made something else that is really similar to this recipe but that one was a tad more involved. This one only took about 15-20 minutes total with prep and everything. Even with few ingredients, it's pretty heavy. I enjoyed but couldn't even finish my whole serving!

Hearty Pesto Fettuccine

Ingredients:

1/2 cup fresh basil leaves
1 cup fresh spinach leaves
1/4 cup olive oil
1 whole clove of garlic
1 tsp kosher salt
2 Tbsp lemon juice
1/4 tsp red pepper flakes
1 cup Roma tomatoes, seeded and diced
1 Tbsp olive oil
1 Tbsp white wine vinegar
salt and pepper
8-9 oz. of fresh egg fettuccine
1 cup ricotta cheese

Steps:

Using a blender or food processor, puree the first seven ingredients.  Set aside for later.

In a non-reactive bowl, combine tomatoes with olive oil and vinegar.  Season with salt and pepper and set aside.

Cook pasta according to package directions and drain well.

In a large bowl, put ricotta cheese in first. Then, pile hot pasta over the cheese. Pour the pesto over the pasta, stir and then garnish with tomato mixture.

A Decadent Soup

If you don't love blue cheese, you can stop reading right here. Seriously, don't waste your time on this post because yes it is a good recipe but only for those cheese lovers. I suppose you could always substitute a different cheese more to your liking if you so desired. Some people may have noticed that I tag things as vegetarian even when they contain chicken broth. I'm going with the assumption that a vegetarian would just use vegetable broth instead. Though, I could be totally wrong on this line of thought.

Creamy Cheese Soup with Apple Slices
Makes 3-4 servings

I promise it doesn't look greenish in real life. Don't forget that I take my pictures with a cell phone and don't edit them. I realize that most bloggers edit their photos to make them prettier or more appealing. But I kind of think that's cheating. Besides, do people really have that much time on their hands?!

Ingredients:

3 1/2 Tbsp unsalted butter, divided
1 cup leeks, chopped (only the white and light green parts)
1/2 cup celery, chopped
1 lb. Yukon gold potatoes, peeled and cubed
3 cups chicken stock
1/4 tsp dried rosemary or 3/4 tsp fresh rosemary
5 oz. blue-veined cheese (Stilton would work)
1/4 cup half-and-half
kosher salt
1 granny smith apple or bartlett pear, peeled, cored, and cut into slices
a pinch of sugar


Steps:

In a large pot, cook 2 1/2 Tbsp of butter over medium-high heat. Next, throw in the leeks and celery. Cook until soft about 4 minutes.  Throw in the potatoes with the chicken stock and rosemary.  Bring to a simmer then reduce heat to low and cook 25 more minutes (uncovered.)

Using a blender or immersion blender, puree the soup and then return to the pot. Whisk in the cheese until fully combined. Then whisk in the half and half until smooth. Salt to taste.

For the garnish:
Heat remaining butter over medium heat and add the apple or pear slices. Cook for 3 minutes and sprinkle sugar over the top. Flip the slices and cook another 3-4 minutes and finish off with another small pinch of sugar. Serve over the soup.

Kung Pao

I loved this recipe! It looked like it might be a bit involved at first but it really wasn't at all and the payoff in flavor is big. It was only a tad spicy so next time, I would try using some fresh serrano chiles in the stir fry to heat things up. For added health benefit, I might also add in some red bell peppers and bok choy.

Portobello Kung Pao with Sesame Noodles
Source: based on a recipe found in Cuisine at Home
Makes 4 cups

Ingredients:

2/3 cup vegetable broth
1/4 cup soy sauce
2 tablespoons dry sherry
1 tablespoon balsamic vinegar
2 teaspoons sugar
2 teaspoons cornstarch
1 tablespoon peanut or canola oil
2 tablespoons fresh ginger , minced
1 tablespoon garlic , minced
1/2 - 1 teaspoon red pepper flakes
2 cups portobello mushrooms, gilled and sliced into 3-inch pieces
2 cups asparagus tips , cut into 2-inch pieces
1 cup scallions, cut into 2-inch pieces
1/2 cup peanut halves

Steps:

Whisk first 5 ingredients together. Next whisk in cornstarch until it dissolves. Set aside. 

Heat oil in a large pan or wok over high heat. Add ginger, garlic, red pepper; stir fry for 20 seconds. Add veggies and stir fry for 1-2 minutes. Add water, cover and steam for 2 minutes. Uncover and stir in the sauce. Bring to a boil and cook 1 minute until the sauce thickens. 


Add scallions and serve over sesame noodles. Garnish with peanuts.




Sesame Noodles (same recipe as above)
makes 3 cups 

 Ingredients:

1 package of Udon noodles
3 Tbsp of peanut or canola oil
2 Tbsp dark sesame oil
2 Tbsp cilantro, chopped
Salt
Pepper

Steps: 

Cook noodles according to package directions and drain well. Heat oil in a large pan over high. Stir fry noodles for one minute. Finish with sesame oil. Toss with cilantro and add salt and pepper to taste. 
 

 

More Soup

You can expect to see a lot of soups this season on my blog. I'm quite excited to try all the recipes in my soup cookbooks. I'd like to say I keep making soup "because it's the perfect weather for it." But, that's not exactly true as it's 70 degrees in December here. However, that doesn't mean you can't enjoy some yummy soup and this one was indeed yummy. It's not difficult to make if you buy the squash pre-cut and cubed instead of taking that task upon yourself. I served it with a simple salad and croissants with honey.

Butternut Squash and Apple Soup with Cider Cream
Source: Sunday Soup
Serves 6

 
Ingredients:

5 tablespoons butter
2 1/2 pounds butternut squash, peeled, seeded, cubed (about 6 cups)
2 cups chopped leeks (white and light green parts only)
1/2 cup coarsely chopped carrot
1/2 cup chopped celery
2 small Granny Smith apples, peeled, cored, chopped, plus extra for garnish
1 1/2 teaspoons dried thyme
1/2 teaspoon crumbled dried sage 
5 cups chicken stock 
1 1/2 cups apple cider, divided
2/3 cup sour cream
kosher salt
5 crisp bacon slices, crumbled


Steps:

Melt butter in heavy large saucepan over medium-high heat. Add squash, leeks, carrot and celery; sauté until  softened, about 12 minutes. Add in apples, thyme and sage. Add stock and 1 cup cider and bring to boil. Reduce heat to low. Cover and simmer stirring occasionally, about 30 minutes. Remove from heat and cool slightly. 

 Puree the soup in batches using either a blender, food processor (or immersion blender.) Return soup to pot and season with salt.

Boil remaining 1/2 cup cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes. Cool. Place sour cream in small bowl. Whisk in reduced cider. (Soup and cider cream can be made 1 day ahead. Cover separately and refrigerate.) 

For garnish, thinly slice remaining apple and place over ladled soup in bowl. Drizzle the cider cream over the top and add the bacon. 

Hearty Fall Pasta

I don't know if this recipe will appeal to a lot of people since so many get scared away by blue cheese but it really was yummy and so easy! Actually, butternut squash is a pain to cube. HINT: Trader Joe's sells butternut squash already cut  up and cubed for you. Score! I made half the recipe for two people and still had a good amount of leftovers.

Pappardelle with Butternut Squash and Blue Cheese
Source: Better Homes and Gardens
Recipe takes about 45 minutes and produces probably 8 servings.
 

Ingredients:

1 large butternut squash, 2-3/4- 3-1/4 lbs., or 1-3/4 lbs. ready-cubed (6 cups) 

1 large onion, finely chopped

2 Tablespoons olive oil

3/4 teaspoon smoked paprika

1 Tablespoon unsalted butter

3 Tablespoons Marsala

1/2 cup water

2/3 cup pine nuts

1 pound pappardelle

6 fresh sage leaves

5 ounces soft blue cheese, such as Saint Agur

Steps:

1. Peel, halve, and seed the butternut squash; cut into roughly 1-inch cubes.

2. Cook onion in olive oil in a large, heavy saucepan that can accommodate the pasta later. When the onion starts to become golden, add the paprika.

3. Stir butter and squash into onion mixture in pan. Add Marsala and water. Bring to a simmer. Cover and reduce heat. Simmer about 10 minutes or until squash is tender but still holds its shape.

4. Meanwhile, bring a large saucepan of water to boiling; add hefty pinch of salt. Cook pasta according to package directions. Toast pine nuts in a hot, dry frying pan on the stove top until dark gold. Pour them into a bowl or onto a plate to cool.

5. Lightly season squash mixture to taste with salt (the blue cheese will add additional saltiness). Remove from heat.

6. Finely chop sage; sprinkle over the squash, reserving some for serving.

7. Remove about 1/2 cup of the pasta cooking water with a ladle or mug; drain pasta. Add drained pasta to the squash mixture. Gently stir to combine. If sauce is too dry or mixture won't come together, add some of the reserved cooking water; the starch in it encourages the sauce to emulsify and cling to the pasta. Stir in most of the pine nuts and blue cheese. Transfer to a large serving bowl. Sprinkle with remaining sage, pine nuts, and cheese. 

 

Shopping In The Garden

What do you do when you have an abundance of homegrown tomatoes and basil? You make some sauces that are way better than what you find jarred in the grocery store! If you have access to produce straight from the garden, I highly recommend making use of it. The flavors are so much better.

Technically, this was one dish but I made two different things and mixed them together. I even had leftovers. I froze the pesto to use at a later time. But, the tomato mixture got reused the next day to make bruschetta. Yum! You can serve these over any pasta but a small ridged type works best. I used Orecchiette. Pesto is typically made using a food processor but those scare me a little bit and I'm ashamed to admit that I don't really know how to use mine. So, I cheated and used a blender.

Salsa Cruda

Ingredients
about 3-4 large tomatoes, cored and diced (4 cups)
1/2 cup excellent-quality olive oil
1/3 cup chopped basil or italian parsley
1 tsp. garlic, minced
1 Tbsp. chopped fresh thyme
1/4 tsp. black pepper, freshly ground
1 tsp. kosher salt
pinch of red pepper flakes

Steps:
 Mix all the ingredients in a large bowl. Let the mixture sit at room temperature for 1-2 hours. Mix with pasta (and pesto if desired).

Pesto

 


Ingredients:
2 cups of fresh basil leaves
1 garlic clove
2 grinds of fresh black pepper
1 tsp kosher salt
1/2 cup olive oil
1/2 cup freshly grated Parmigiano-Reggiano
1/2 cup walnuts


Steps:
Toss basil, garlic, pepper, and salt in a food processor (or blender) and process until finely chopped. Scrape the sides to make sure all the basil and garlic get chopped. Pour half the olive oil in and pulse. Next, add the cheese and remaining oil and pulse. Lastly, add in the walnuts and pulse until roughly chopped. 

Keen-Wah

Yes, that is how you pronounce it not KEE NOH AH. (For those that don't know.) But you probably do by now since this is the "new" superfood on everyone's tongues these days. For all you quinoa veterans, I have a recipe for you if you are looking for an additional way to get your quinoa in. If you are a quinoa rookie, I would probably recommend starting with something different. I liked this dish but it wasn't overall amazing or anything like that.

If you think this is your recipe, let me know. I have no idea where I got this from since it's been hanging around in my recipe binder for awhile. Also, I kind of forgot to take pictures until we were almost done with the meal but I gave you what I could!

Oh yeah, thank you, Mom, for the lemon. It was used!

Moroccan Quinoa Patties with Minty Yogurt Sauce
 Makes about 6 small patties

You can make the sauce ahead of time:
Minty Yogurt Sauce

2 Tbsp fresh mint, chopped
2 tsp. fresh lemon juice
1 garlic clove, minced
1/2 cup nonfat plain greek yogurt

Whisk or blend all ingredients together to make sauce.

Moroccan Quinoa Patties

3/4 cup of uncooked quinoa
2 Tbsp pine nuts, lightly toasted and then chopped
2 Tbsp. flat-leaf parsley, chopped
1 tsp. fresh lemon zest
1 tsp. fresh lemon juice
2 eggs
1 snack-pack of raisins
1/2 tsp cumin
1/2 tsp cinnamon
1/2 tsp ground coriander

Cook quinoa on the stove according to package directions.  Put finished quinoa in the refrigerator for at least 25 minutes to cool.

Mix the cooled quinoa with the remaining ingredients in a large bowl.

Heat a large pan/skillet over medium-high heat. Coat with cooking spray. Take a few spoonfuls of the quinoa mixture and add to the pan. Flatten to form patties. Cook for about 5 minutes on each side. Serve patties with the sauce.

Whole Wheat Bow-tie Pasta with Mushroom Cream Sauce

I have seen really similar recipes for this type of dish all over the interwebs but this one was inspired by something I saw in the AJC. It was quite delicious. Even though it's a creamy sauce, it actually felt kind of light or maybe I was just light-handed with the sauce. Also, if you make this, don't base it off of my picture. I only had half the amount of mushrooms in my package so ideally it would normally have a lot more mushrooms in it.

Whole Wheat Bow-Ties with Mushroom Cream Sauce
Makes 4 servings

  Ingredients:
8 oz. uncooked whole wheat bow-tie pasta
1/2 tablespoon butter
6 oz. wild mushroom blend
1/3 cup chopped onion
1/4 cup finely chopped shallots
1/2 tablespoon minced garlic
3/4 teaspoon salt, divided
1/8 teaspoon black pepper
1/8ish cup dry white wine (I used Pinot Gris)
1/3 cup heavy cream or half and half
1/4 cup grated Parmigiano-Reggiano cheese
1 tablespoon chopped fresh parsley

Steps:
1. Cook pasta according to directions on the package.

2. While pasta is cooking, heat the butter in a pan over medium-high heat. Add mushrooms, onions, shallots, garlic, 1/2 tsp salt and pepper. Cook until liquid evaporates.

3. Add wine and stir until liquid evaporates. Remove from heat.

4. Toss veggies with cream, pasta, cheese, remaining salt and parsley. Serve warm.

Stir-Fried Napa Cabbage

Don't be turned off by the title of this post. (I know I probably would be.) I mean who really gets excited about cabbage or the effects it has on people...

But if you like thai food, this side dish is a must! I wasn't totally excited about making it because again it's cabbage but it was SO delicious. I actually could have eaten this as my meal. But, I love Thai food and this incorporated so many Thai-like flavors. If I hadn't made it myself and someone asked me what I thought was in this, I probably would have said things like lemongrass, curry, or coconut milk. I would have been wrong since it doesn't even use any of those ingredients. Give it a try!

Stir-Fried Napa Cabbage with Garlic, Fresh Chile & Basil
 Source: Fine Cooking

Ingredients:

1 head of napa cabbage
1 Tbsp canola oil
3 garlic cloves, chopped
1 Tbsp. fish sauce (found with the asian foods in the grocery store)
1 1/2 tsp. sugar
1/4 tsp coarse kosher salt
1/2 medium serrano chile, chopped but not seeded
1/4 cup freshly torn basil leaves
2 to 3 tsp fresh lime juice
2 scallions, thinly sliced on the diagonal


Steps:

Slice the cabbage in half lengthwise. Position one half cut side up and slice it across the middle at the point where the leafy top gives way to the white stem. Remove the core. Slice the stem end lengthwise into 1 1/2 in wedges and cut the wedges crosswise. Cut the leafy half in the same way. Keep leaves and stems separate.

Heat a wok over high heat. Add oil to coat pan.

Cook the garlic and stems for about 2 minutes.  Add the fish sauce, salt, chile, and sugar. Toss. Stir-fry another 2-3 minutes.

Add the leaves stirring quickly until barely wilted.  Remove wok from heat and add the basil and lime juice. Season with salt and garnish with scallions.
   

Sweet Potato & Black Bean Enchilada Casserole

I LOVE Mexican food. In fact, I really think I could eat it every day of the week and still be happy. However, my skinny jeans might have a different opinion. The casserole that I made last night was delicious but luckily leaned towards the healthier side of Mexican. I'm not saying it was low-calorie necessarily but it was definitely a lot lighter than an enchilada dish you would get at a restaurant. Score!

Sweet Potato & Black Bean Enchilada Casserole 
Probably feeds 4ish.

Ingredients:

 Cooking spray
4 whole wheat flour tortillas, quartered
1 -18 oz. can of sweet potatoes, drained
1- 14.5 oz can of black beans, rinsed and drained
1 cup (divided) salsa (I like to use the fresh kind in the Hot version)
2 teaspoons red chili powder
1- 12 oz. can of tomato sauce
1 cup Cheddar cheese, shredded
1 Hass avocado, diced
1/4 cup chopped green onion

Optional: Sour Cream

Steps:

Preheat oven to 375°F.

Place half of tortilla pieces on bottom of a greased 9 x 13 inch oven-safe dish.

Mash sweet potatoes in a medium bowl. Then mix in the beans, chili powder and salsa. Spread evenly over tortillas.

Place the other half of the tortillas over the mixture.

Mix the remaining salsa with the tomato sauce and pour evenly over the tortilla layer.

Bake uncovered for 20 minutes.

Spread cheese over the top.

Bake for another 7 minutes.

Toss the green onions and avocado over the top.

Serve with a dollop of sour cream.

Italian Pesto Panini

Paninis aren't just for lunch. They also make filling dinners. Sometimes a little too filling since I put too much cheese in mine. But you can adjust to your taste. As for the pesto, homemade is always good but store bought works just as well.

Italian Pesto Panini
Makes 2 paninis

Ingredients:
 4 slices of bread (I used Sourdough)
1 Tbsp olive oil
3/4 cup diced tomatoes
Red pepper flakes
1/2 tsp balsamic vinegar
1/8 cup pesto
6 oz. fresh mozzarella ball, sliced
salt and pepper to taste

Steps:

1.  Warm oil in pan over medium-high heat.
2.  Saute tomatoes about 3 minutes. Throw in a dash of red pepper.
3.  Place pan aside and add vinegar. Mix.
4. Brush olive oil on one side of each slice. On the other side, spread pesto. Place cheese and tomatoes on top of pesto. Season. Top each slice.
5. Toast panini using a panini press or skillet. When it's toasted, you will see light grill marks and cheese will be melted.