Gnocchi Pomodoro

Twice I have made this and twice we've ooohhhhd and aaaahhhd over it so I thought it was time to throw it up here.  The funny thing about gnocchi is it was probably my least favorite food while living in Uruguay as an LDS missionary. When I came home, I was glad to never eat it again. So when I told my husband, the first time I made this, what we were eating, he responded that gnocchi was the least likely thing he thought I'd ever make!

Well, thanks to Pinterest and all the other lovely food bloggers I kept seeing these amazing pictures and recipes for gnocchi. I figured it was time to try it again.  I'm so happy this was the first thing I made. The sauce is pretty much everything because the gnocchi doesn't have much flavor, and it's so incredibly flavorful while being super simple at the same time. Although the gnocchi itself doesn't have much flavor, it lends great texture; it's soft and smooth, almost like biting into a marshmallow. The cheese melted over the top, with those little bits of crispy brown parts just puts it over the top!


Gnocchi Pomodoro
for the sauce:
2-3 Tbsp. Olive oil
1 shallot, finely diced
4 cloves garlic, minced
4 large tomatoes, preferably garden ripened, roughly chopped
Pinch of sugar
Generous handful of fresh basil, chiffonde
Salt and pepper, to taste

8oz. Package gnocchi
1 cup mozzarella cheese, shredded

Heat olive oil in a saucepan over medium high heat. Add shallot and cook 2-3 minutes, then garlic for another minute. Add tomatoes and half the basil and reduce to a simmer. Depending on how juicy your tomatoes are, simmer 20-30 minutes, stirring occasionally. Mash the tomatoes as you stir, either by using a potato masher the back of a spatula.  Add a pinch of sugar, salt and pepper and check for seasoning. Add salt as necessary. Remove from heat and stir in the remaining basil.

Meanwhile, bring a pot of water to a boil. Boil gnocchi as directed. Drain and add to the pan of sauce.  Stir to coat then top with mozzarella. Place under the broiler until it starts to brown, about 2-3 minutes. Remove from oven, serve immediately.



SOURCE: Sauce adapted from Iowa Girl Eats

Crispy Parmesan and Basil Quinoa Patties

One of my most favorite things about making quinoa is these patties!  I don't particularly love rice, so any time I can swap it out for quinoa I do.  And when I do make it I ALWAYS make extra, then I have leftovers for these beauties.

Quinoa patties are really like a blank slate, kind of like pancakes if you ask me.  But I always start with quinoa cooked in chicken broth.  I think it just ups the flavor a little more and gives you a good base to work with. I love the tomato-basil variety but really you can customize these to your liking.  Change up the cheese, herbs, even the salsa on top.


Crispy Parmesan and Basil Quinoa Cakes
2 cups cooked quinoa (in chicken broth)
2 eggs
2 Tbsp finely diced onion
2 garlic cloves, minced
1/2 cup freshly grated parmesan cheese
3 Tbsp chopped fresh basil, plus more for garnish
1/2 tsp salt
1/2 tsp. fresh ground pepper
1/3 cup (generous) whole wheat flour
olive oil
avocado, sliced
cherry tomatoes, halved


Cook quinoa ahead and cool completely.  You could even cook it a day a head and refrigerate it.

In a mixing bowl, combine cooked quinoa, eggs, onion, garlic, cheese, basil, salt, pepper and flour.  Stir well so mixture is wet and well-combined.

Heat olive oil in a large skillet over medium heat.  Using a large scoop, scoop out batter and drop into skillet.  Gently press down until it forms a pattie. Depending on size of skillet, cook about 3-4 at a time.  Cook until crispy and golden; 5-6 minutes per side. Remove patties and place them either on a paper towel or plate to cool.  Serve warm topped with tomatoes, avocado and fresh basil.



SOURCE: Slightly adapted from How Sweet It Is

Cherry Tomato Pasta with Spinach and Lemon Pesto

So, this is one of those pasta dishes that is so easy and takes just minutes more than the time it takes to boil the pasta to make.  There's almost no prep either, unless you make your own pesto (which can be done ahead of time anyway).  No chopping, slicing or dicing, just pretty much dumping.  Just the kind of thing I'm loving lately.  I got the idea for this dish from The Simpler, The Better, a pasta cookbook I have and love.  And because tomatoes and spinach were just about the only veggies I had left lying around.

I seriously made this dish on the fly.  I was running out of time to get dinner on the table in a timely manner and I needed something  FAST! The result is a fabulous, colorful, healthy and tasty meal, perfect for a busy weeknight. 

I used to think I didn't like cooked tomatoes very much but I've been putting these little cherry tomatoes on pizza and pasta lately and I have to say they're tasty.  They're very lightly cooked, so they still lend that fresh garden tomato flavor that I love. Of course if you have different veggies lying around, you could easily substitute them.  Asparagus, red peppers, even eggplant would be delicious.

Cherry Tomato Pasta with Spinach and Lemon Pesto
1 lb. pasta (I used penne)
olive oil
2 pints cherry or grape tomatoes
4 cups baby spinach, loosely packed
1/4 cup basil pesto (homemade or store bought)
juice of 1 lemon
fresh shaved parmesan cheese
salt and pepper

Bring a pot of water to a boil and cook pasta according to package directions.  Drain pasta, reserving about 1/2 cup of the pasta water.  Set pasta aside.

Return pot to the stove over medium-high heat and add about a tablespoon of olive oil.  Add tomatoes and cook just until they start to split; about 3 minutes.  Remove from heat.  Add pesto, lemon juice, spinach and pasta.  Toss to coat well. Add enough reserved pasta water to loosen the pesto and make a light sauce.  Check for seasoning and add salt and pepper, to taste. Allow pasta to sit a few minutes until the spinach is slightly wilted. 

Serve warm with freshly shaved cheese.

Caprese Quinoa Stuffed Peppers

Silly camera is broken so today I bring you these peppers via iPad photo. That's just how we're rolling today.  Remember these peppers from last summer?  Well I had the same problem a few weeks ago....more peppers than I knew what to do with. I still love red peppers, although a couple of my children have fallen out of fondness with them (hopefully only for the time being).  So, it was up to my hubby and me to finish them off.

I don't have a "real" garden this year, but I managed to plant a couple tomato plants and some basil in our flower beds.  Tomatoes and basil are two of my most favorite things to eat in the summer, when produce is at it's finest. I try to eat it as much of it as I can, WHILE I can.  So these peppers, and anything else I can get my hands on, are stuffed with tomato-y basil-y goodness!  You'll love 'em.


*A note on the mozzarella and pesto: I like to use fresh buffalo mozzarella, or just whole milk mozzarella.  It can be pretty soft and hard to shred, so I just break it up with my fingers.  I also love making my own pesto, especially when I have my own basil plant, but sometimes I don't have a need for all of it at once.  If you need to store it longer than a week or two, you can freeze it in smaller containers (4-5 oz), or even in ice cube trays; just pop it out of the tray once it's frozen and put the cubes into a ziploc freezer bag.

Caprese Quinoa Stuffed Peppers
1 cup uncooked quinoa
2 cups chicken (or veggie) stock
4 sweet peppers (red, yellow or orange)
3/4-1 pint cherry (or grape) tomatoes, halved
2 Tbsp. basil pesto (use this recipe or use store bought)
1/2 cup shredded mozzarella cheese, plus more for topping
fresh basil leaves, shredded, for garnish (optional)

Add quinoa and chicken stock to a medium-sized sauce pan.  I you have a fine sieve, rinse the quinoa first.  Bring to a boil, cover and reduce heat to a simmer.  Cook 15-20 minutes.

Preheat oven to 425 degrees F. 

Slice peppers in half, lengthwise, and remove seeds. Place, cut side up, in a baking dish and cover with foil.  Bake, unfilled, for 10 minutes. Remove from oven and remove foil.

Meanwhile, in a mixing bowl, stir together the cooked quinoa and the pesto.  Add in tomatoes and 1/2 cup of the mozzarella and toss.  Divide mixture evenly between each of the pepper halves and top with about a tablespoon more of the mozzarella.  Cover again with the foil and stick it back in the oven to bake for another 10-15 minutes. I like my peppers more crisp-tender so I tend to bake for less time, but if you like your peppers soft bake longer and check for doneness.  Remove the foil the last 5 minutes or so for the cheese to brown a little bit.  Serve warm.

Crock Pot Ham Beans

I thought this recipe deserved a re-post.  It has been on my blog since I began, in 2008, but didn't even have a photo or description of it!

This is one of my favorite childhood recipes I remember my mom making often. I'm not sure how often we had it with cornbread, at least until later in life, but either way if was one of our favorites.  Beans are incredibly easy to prepare and knock the socks off any commercially prepared beans if you ask me.  Whenever I buy a ham, I like to stick the bone in the freezer, making sure to leave some meat on it, so I can have it for these beans.  If you don't happen to have a ham or ham bone, you can usually get a ham bone, or ham hock, from your local butcher or in the deli section of your grocery store.

I love that these beans are made in the crockpot, for two reasons especially this summer.  First of all it so, so HOT!!  I don't know if I'm just not as tough or what but I am having a hard time dealing with the heat this year.  The other is that we now get out of church at 6pm on Sundays, and the crockpot seems to be the way to go.  These beans start long before church and are waiting for us as we walk in the door.

These beans go great with either rice or cornbread.  My hubby loves the rice, I love the cornbread so I usually make a little of each.  Try this Maple Cornbread or even this Skillet Cornbread if you don't have a favorite yet.


Crockpot Ham Beans
1 lb. red beans (pinto work too)
1 meaty ham bone
1 onion, large diced
salt and pepper
water or chicken stock

Soak beans in crock pot over night. (NOTE: I buy my beans in the bulk section of my grocery store.  They tend to be more fresh, so I don't soak them overnight.  They also cook up faster than those prepackaged.)  The next moring, drain beans and rinse.

Put beans back into crockpot; add ham bone, onion and enough water or broth to come about 2 inches above beans (Don't worry if ham bone sticks above water a bit.)

Cook on high about 2-3 hours, then on low for another 3-4, or until beans are tender.  Turn off crock pot and remove ham bone.  Pull off  any ham from bone and stick it back in with the beans.  Salt beans to taste and serve warm.

Spinach, Tomato & Goat Cheese Stuffed Spaghetti Squash

Quite a while back my mom brought me some garden spoils and I have to admit this squash sat in my pantry for longer than I'd like to admit!  I almost never cook spaghetti squash just because I never think about it and I'm pretty sure my girls would stick their noses up at it.  Luckily it's a hard winter squash and lasts just about forever.

As I have been cleaning out my pantry the past couple of months, I decided it was time to use up that squash.  It kept making me feel guilty every time I would open up the pantry door and see it there on the shelf. So I cooked it up with some of my favorite ingredients and it turned out fabulous.  The spaghetti squash seemed to cook a bit quicker than other winter squashes so this dish makes for a quick and healthy dinner that's pretty no-fuss.


Spinach, Tomato & Goat Cheese Stuffed Spaghetti Squash
serves 2-4

1 medium spaghetti squash
olive oil
about 2 cups fresh baby spinach, chopped
2 roma tomatoes, diced
few slices of red onion
2-3 oz. goat cheese
2 Tbsp. pepitas
4 fresh basil leaves, chiffonade
smoked paprika
salt & pepper

Preheat oven to 425 degrees F.  Split squash length-wise, scrape out seeds and place, cut side down, on a baking sheet.  Bake for about 25-30 minutes or until squash starts to shred when a fork is scraped across it's flesh.

Flip squash over so cut side is now facing up.  Scrape through most of the squash with a fork creating shreds of squash but leaving it in the peel.  Drizzle with olive oil and sprinkle with salt and pepper and a pinch of smoked paprika.  Over each half of squash crumble goat cheese, chopped spinach, tomatoes and some red onion.  Drizzle another  bit of olive oil over the top, sprinkle salt and pepper and more paprika, if desired.  Return to oven and bake another 10-15 minutes.

While squash is baking, toast pepitas with a pinch of salt in a small frying pan over medium heat until they start popping and turn golden brown in color. Set aside.

Once squash is done baking, remove from oven and top with fresh basil and toasted pepitas.  Serve warm.



SOURCE: Slightly adapted from BS' In The Kitchen

Stuffed Red Peppers with Wild Rice, Spinach and Goat Cheese

A few weeks ago red peppers were on sale pretty cheap so I had my husband bring me home a huge bag of them.  We go through a lot of red peppers around here.  I love them in my salads, with hummus or in stir-fries and they're a veggie my kids will actually eat and enjoy! But even with as often as we eat them, I still had some leftover that would take more than a salad to finish.

Stuffed peppers have been on my list to make forever!  I've even had the wild rice sitting in my pantry just waiting to be used.  Actually, the night I made these I was planning on making lasagna rolls with a similar flavor profile but a light bulb went off at the last minute.

I'm glad I followed my gut on this one and went with the stuffed pepper idea.  They were so delicious!!  My favorite part...the goat cheese. 

Stuffed Red Peppers with Wild Rice, Spinach and Goat Cheese
1 cup wild rice
3 cups reduced sodium chicken stock
3 large red peppers (or 4 medium for smaller portions)
1/2 large onion, diced
1 clove garlic
1/2 cup sun-dried tomatoes
1 10-oz bag baby spinach
1 Tbsp. balsamic vinegar
1 tsp. dried oregano
pinch of red pepper flakes
salt and pepper, to taste
4 oz. goat cheese
1/2 cup chopped pecans

Prepare rice ahead of time; about an hour.   Bring to boil 3 cups reduced sodium chicken stock.  Add rice, reduce heat and cover.  Cook for 45-50 minutes. Uncover and fluff with fork.

Preheat oven to 350 degrees F.  Halve bell peppers and lay them on a baking sheet.  Sprinkle with a pinch os sea salt and bake for about 10 minutes.

Meanwhile, heat a large skillet over medium heat.  Add a drizzle of olive oil and onions. Sauté about 10 minutes or until tender and slightly golden. Add garlic during last 30 seconds, being careful not to burn it.  Remove from heat and add tomatoes and spinach.  Stir to combine and just wilt the spinach.  Add in the remaining ingredients and stir until incorporated.  Taste for seasoning and add salt and pepper  as necessary.

Spoon mixture into peppers halves and sprinkle with pecans. Bake uncovered about 20-25 minutes, until peppers are tender.

Serve warm.

Portabello Ravioli with Gorgonzola, Walnut and Cream Sauce

I'm so glad I finally got this photographed! I have made this dish several times and it's usually gone beore I can even whip out the camera.  I got this recipe from my friend, Carrie.  It originally came from the book, While The Pasta Cooks.  The whole concept of the book is that you can make each pasta sauce in the same amount of time it takes to cook the pasta.  Genious!!!

I usually just make this for the hubs and I since my kids don't like much on their pasta, but that gives us an excuse to eat just the two of us, like a date. 

I don't make my own ravioli, I usually grab some from Trader Joes when I go.  You don't have to use mushroom ravioli, of course, use what you like.  Heck, you don't even have to use ravioli if you prefer another pasta, but I just love the combination of the mushrooms, gorgonzola and walnuts.  Simple yet amazing. Enjoy!


Portabello Ravioli with Gorgonzola, Walnut and Cream Sauce
10-12 oz. package portabello ravioli
1 Tbsp. olive oil
2/3 cup walnuts, roughly chopped
2 cloves garlic, minced
salt/pepper, to taste
pinch of smoked paprika (or cayenne pepper)
4 oz. Gorgonzola cheese, crumbled
1/3 cup heavy cream

Bring a large pot of water to a boil and cook ravioli (or other pasta) according to package directions.

While pasta is cooking, heat oil in a skillet and add walnuts.  Cook over medium-high heat until toasted; about 2 mintues.  Remove from heat and add crumbled cheese, heavy cream and smoked paprika.  Whisk briefly. Check for seasonings and add salt and pepper, to taste.

Drain the pasta and toss in a serving bowl with cream sauce.

Serve warm.


SOURCE: While the Pasta Cooks via my friend Carrie

Pasta with Broccoli Pesto

 

This is what I like to call dinner on the fly! It practically takes as long to make as the pasta takes to cook!  My kind of meal. 

My kids have been such picky eaters lately that things have been pretty simple around here.  I remembered I had pinned this recipe about 5 minutes before I started making it. My kids are pretty good about eating pasta, as long as it's pretty plain, and broccoli is one of our go-to veggies, so this is pretty much a win-win right!!

I love that this is so simple yet tasty! I'm thinking we need to bring this to the dinner table a little more often!

Pasta with Broccoli Pesto
1 lb broccoli (about 2 large crowns)
1/2 lb. pasta (I used bow ties)
2-3 Tbsp. olive oil
1/4 cup finely diced onion (about 1/2 a small onion)
3 cloves garlic, minced
pinch red pepper flakes
1 tsp. salt
1/4-1/2 cup heavy cream (can substitute greek yogurt, or canned coconut milk)
freshly ground black pepper, to taste
grated parmesan cheese

If you are super short on time, bring two pots of water to a boil, one for the broccoli and one for the pasta.  Otherwise you can cook the broccoli first in the same water used to cook the pasta. 

Chop broccoli into florets, including stalks.  Use a vegetable peeler to shave off the outer skin of the stalk.  Toss in boiling water and cook only about 3-4 minutes, until fork tender. If using two pots, toss the pasta at the same time, otherwise, remove broccoli and drop pasta and cook according to package directions.

Drain broccoli and return pot to stove.  Add olive oil and saute onion until tender and translucent, about 5-6 minutes.  Add garlic, red pepper and broccoli the last 30 seconds of cooking.  Transfer mixture to a blender and pulse until desired consistency, adding cream as needed.  You can also add some pasta water to thin it out a bit, but not too much.

Return mixture to pot and simmer another 2-3 minutes.  Taste for seasoning and add salt and pepper to your liking.

Drain cooked pasta and pour into a large serving dish.  Add broccoli sauce over and toss to coat evenly.  Grate parmesan cheese over the top for serving.


SOURCE: Annie's Eats

Caprese Lasagna

Mmm, I was so excited to make this.  I haven't  made lasagna in FOREVER!!  This is just one of those comfort foods that you can't live without and have to make just once in a while.  I don't do a whole lot with dairy because of my hubby and kids and we just try not to eat much dairy in general.  But, I had whole milk (which I rarely buy) in the fridge needing to be used, so I made ricotta, and I had a whole 4 oz. package of fresh basil that had to be used as well and 4 little tomatoes sitting on my counter begging to be thrown in the mix. 

I made this super simple because, ya know, you just have those nights where you  need something quick and easy that doesn't taste like cardboard.  You can make both the ricotta and tomato sauce ahead of time, even a day or two before.  In fact, I just used my bottled Tomato-Basil Simmer Sauce, which I made at the end of summer.  Can't get any easier than popping off a lid and pouring it out.  And it's still homemade!

I LOVED the flavors of this lasagna.  It's light and fresh and tastes like it just came out of the garden. No heavy meat sauce needed here, you will be completely satisfied and I guarantee you'll be begging for more.

Easy Caprese Lasagna
8 no-boil lasagna noodles (I used Barilla brand)
1 cup Homemade Ricotta Cheese
10 oz. mozzarella cheese, shredded, divided (about 2 1/2 cups)
1 cup Parmesan cheese, shredded
1 egg
4 tomatoes, sliced (roma or vine-ripened)
1/4 cup chopped fresh basil, plus more for garnish
2 cups Tomato-Basil Simmer Sauce
2 oz. mozzarella chees

Preheat oven to 375 degrees F.

In a mixing bowl, combine ricotta,  2 cups of mozzarella, Parmesan cheese and egg. 

In an 8 1/2 x 11-inch baking pan ( just smaller than a cake pan) spread about 1/2 cup of the tomato sauce on the bottom.  Layer with 2 1/2 sheets of lasagna noodles, half of the ricotta mixture and about 9 slices of tomato.  Top with about another half cup of tomato sauce and a few ribbons of basil. Repeat with another layer.  Top with 2 1/2 sheets of noodles, another 1/2 cup of sauce and about 1/2 cup mozzarella.

Bake, covered with foil, until bubbly; about 50 minutes.  Let stand 15 minutes before cutting. Garnish with ribbons of fresh basil.

Fresh Tomato Soup

This soup is a staple at our house during the fall and winter months. At the end of summer when tomatoes are at their ripest, I buy boxes and boxes of them (when I don't have a garden) to preserve. A lot of the tomatoes I turn into salsa and spaghetti sauce. The rest I just peel and puree, then freeze in about 2 quart quantities. It makes preparing this soup a cinch, since most of the work is already done!! Even in the middle of winter, we can have this soup and it still tastes like it just came out of the garden. Simple, fresh ingredients are key to making this soup taste "soup"er.

Fresh Tomato-Basil Soup

8 cups (2 quarts) fresh tomato puree (about 10-12 vine-ripened tomatoes)

chicken soup base 

1 cup heavy cream (can substitute full-fat coconut milk for non-dairy)

Coarse salt and black pepper
20 leaves fresh basil, cut into chiffonade, for garnish

To blanch and peel tomatoes, bring a large stockpot of water to a boil. Fill a sink full of ice water. Working in batches, score the bottom of the tomatoes. Place in boiling water for 60 seconds. Remove immediately and place in ice bath. Repeat with remaining tomatoes.

Once tomatoes are cooled, drain water from sink. Core tomatoes and slip skins off. Puree tomatoes either with a food processor or working in batches in a blender. Don't worry If you have a little more or less than 8 cups.

Add tomato puree to a large stock pot. Add enough chicken soup base for 2 cups and bring to a boil. Once chicken base is completely dissolved, taste for seasoning and add more, to taste.

Gently simmer for about 5 minutes, add cream and simmer another 2-3 minutes. Taste again for seasoning and adjust as necessary. Remove from heat and add most of the basil, leaving some for garnish.

Serve warm.


*If you don't have access to fresh tomatoes, you can use 2 28-oz can of good quality crushed tomatoes (Cento, San Marzano).

Squash Soup with Carrots and Sweet Potatoes

I have finally found THE squash soup! I have been searching high and low for a squash soup that I really enjoy.  I have made several over the years that just were bland and boring and I did not care to ever make them again.  I think I love this soup so much because It's not just the typical squash and broth.  The carrots, sweet potato and apple really add to the flavor and it's just lovely.  Although pepitas are delicious and my favorite garnish, you could also garnish with a little pureed chipotle in adobo, creme fraiche, smoked cheese or even some fresh parsley or cilantro.

Squash Soup with Carrots and Sweet Potatoes

olive oil

1 onion, chopped

1 1/2 pounds hard winter squash/pumpkin, peeled and chopped (I used 2 sugar pumpkins)*

1 lb. carrots, peeled and chopped

2 large sweet potatoes, peeled and chopped

1 crisp apple, peeled and chopped

2 cloves garlic, minced

1 Tbsp. fresh ginger, grated

1 tsp. ground cumin

1 tsp. paprika

pinch of freshly grated nutmeg

pinch of ground cinnamon

salt and pepper

4 cups chicken/veggie stock

1 Tbsp. honey

1 Tbsp. lemon or orange juice

 

In a large stock pot, drizzle a good amount of olive oil (2-3 Tbsp.) and heat over medium-high heat.  Add onion, squash, carrots, and sweet potatoes.  Cook for about 5 minutes, stirring occasionally.  Add apple, garlic and ginger, as well as the cumin, paprika, nutmeg and cinnamon.  Cook for about a minute or so.  Add chicken or veggie stock, bring to a boil, then reduce heat and let simmer until very tender. 

Using an immersion blender, puree until smooth. You can also puree in batches in a blender or food processor.  Check for seasonings and add salt/pepper and honey to your liking.  Squeeze a bit of fresh lemon or orange juice in the soup right at the very end.

Serve warm and garnish as desired:
1-2 tsp. chipotle in adobo (pureed)
creme fraiche
pepitas (toasted pumpkin seeds)**
smoked cheddar or other smoked cheese
chopped cilantro or parsley


*Sometimes it is difficult to peel hard winter squash.  Alternately, you can split the squash/pumpkin in half, remove seeds and bake on cookie sheet, cut side down, until tender.  Allow to cool slightly and scrape out flesh from skin.  Add to soup near the end when ready to puree.

**To toast pumpkin seeds, make sure you have the green ones to begin with.  Add a tiny bit of olive oil to a small skillet, a handful of seeds and a pinch of salt.  Toast over medium heat, gently moving them around to prevent burning, until they start popping and turning golden.


SOURCE: Lightly adapted from Rachael Ray

Lentil and Kale Pasta

It's so good to get back to healthy!  After spending the better part of a week in Las Vegas indulging and splurging, my body started craving warm, earthy and hearty flavors and food.  This totally fit the bill.  I was pleasantly surprised how much I liked the lentils.  They are a lot more flavorful than I remember them being.  It's been a while, but like I said,  I'm trying to clean out my pantry so I really wanted to use them up. 

The kale is amazing here too, adding not only color and texture but a ton of nutrition too.  I used my own sun-dried tomatoes that I dehydrated then reconstituted but you could also use oil-packed sun-dried tomatoes from the store.

Lentil and Kale Pasta
1/2 lb. whole wheat pasta (I used shells)
1 1/2 cups cooked lentils
1/2 cup sun-dried tomatoes, reconstitued and chopped
4 cups kale, rinsed and chopped
3 cloves garlic, minced
pinch red pepper flakes
12-15 oz jar marinated artichoke hearts, drained and choped
1/2 cup crumbled feta
olive oil
juice of half a lemon (about 1-2 Tbsp.)
1/4 cup fresh basil, chopped
salt and pepper, to taste
garnish: finely grated parmesan cheese (to your liking)

Start cooking the lentils first or even ahead of time, they will take the longest; about 15-20 minutes.  Follow package directions.  Cook, drain and set aside.

In the meantime, cover sun-dried tomatoes in about 1-inch of water in a small saucepan. Bring to a boil and cook about 5 minutes. Remove from heat, drain and chop.

Bring a large pot of water to boil and cook pasta according to package directions.  Drain and rinse with cold water for about 10 seconds to cool it off a bit.  Put pasta and lentils and chopped tomatoes in a large salad bowl.

Using the same pot as you cooked the pasta in, drizzle a good amount of olive oil on the bottom. Drop the kale and sprinkle with a pinch or two of red pepper flakes.  Saute 2-3 minutes, adding the garlic in the last 20 seconds or so, to avoid burning.  Add the kale to the salad bowl.  Wait for it to cool slightly before stirring it in. 

Add chopped artichokes, feta, 1-2 tablespoons olive oil, lemon juice, basil and salt and pepper to the lentils and pasta, stirring to incorporate.  Taste for seasoning and adjust as necessary. 

Serve at room temperature, topped with finely grated parmesan cheese.

Fall Vegetable Curry

Here is another quick and nutritious meal you can add to your fall repertoire of dinners. It's also meatless (if that's your thing)! If you're a fan of curry, you'll definitely like this one. 

This curry is similar to this other Bean Curry on the blog in that it uses Garam Masala spice and turmeric.  However, I've kicked up the spiciness with some jalapeno and topped it with a yummy cilantro-yogurt sauce and fresh tomatoes.

Fall Vegetable Curry
1-2 Tbsp. olive or coconut oil
1 cup diced peeled sweet potato  (about 1 medium)
1 cup small cauliflower florets 
1/2 cup thinly sliced yellow onion
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained 
1 sweet bell pepper (I used red), chopped
1 small jalapeno, finely diced
3 cloves garlic, minced
1 Tbsp. fresh ginger, grated  
1 tsp. Garam Masala
1/2 tsp. turmeric
1/2 tsp. salt
1/2 cup  canned coconut milk (can sub vegetable broth as well or add to make it more saucy) 
2 medium vine-ripened tomatoes, chopped
1/4 cup chopped fresh cilantro 
1/2 cup plain yogurt

 Heat oil in a large skillet over medium-high heat. Add sweet potato and saute about 3-4 minutes.  Add onion, cauliflower and cook another 2 minutes or so.  Add chick peas, pepper, jalapeno, garlic, ginger,Garam Masala, turmeric and salt and saute about 30 seconds. Add coconut milk, cover with lid, reduce heat and simmer for about 10 minutes, or until vegetables are tender.

Meanwhile, finely chop cilantro and stir it together with the yogurt and a pinch of salt.  Alternately you can blend it together in a small food processor. 

Once vegetables are tender, remove from heat and add the fresh tomatoes.  Garnish individual portions with cilantro-yogurt sauce.  Serve warm with Thai Coconut Rice, Naan bread or cous cous. 


SOURCE: Adapted from Cooking Light

Split Pea Soup with Curried Brown Butter

So, just as I was hanging on to summer with my last post, I'm stepping into fall with this one!  I just love soups in the fall.  Not only are they a vehicle for an incredible amount of nutrition, they just warm you body and soul!

I know it's not technically fall yet and the weather is still reaching the mid 80's, so I take  chose the coolest day of the week last week (85 I think) to make this soup.  I was kind of holding my breath because I had no idea the kind of response I would get from my girls-it's green and kind of thick and maybe looks like something Shrek would eat (according to my kids anyway). Well, actually getting them to take the first bite was the hardest because they actually loved it! I was kind of in shock-not that it wasn't delish though, just that they ate it.

This is an absolutely delicious rendition of the simple split pea soup I ate as a child. Cooking the veggies in coconut oil really adds depth of flavor and gives it just a hint of coconut-divine!  You won't be sorry about the curried brown butter either-I mean who doesn't love brown butter? And the curry is the perfect spice for the peas.

I served the soup up with a sourdough baguette, but just about any other artisan loaf would be delicious as well.

Split Pea Soup
2 Tbsp. unsalted butter, ghee, or extra-virgin coconut oil

1/2 yellow onion, chopped
1 cup carrot, peeled and chopped

3 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)

5 1/2 cups vegetable or chicken stock
1 1/2 cups green lentils or green split peas, picked over and rinsed
 1/2 cup coconut milk

Curried Brown Butter
3 Tbsp. unsalted butter

1 tablespoon curry powder


Combine the 2 tablespoons coconut oil, onion, carrot, garlic, and red pepper flakes in a large soup pot over medium heat, stirring regularly, until the onions soften, a couple minutes. Add the vegetable broth and lentils and simmer, covered, until the lentils are tender. This usually takes 20 to 30 minutes, but can take as long as 50 minutes.



In the meantime, warm the 3 tablespoons butter in a small saucepan over medium heat and let it brown. When it starts to smell nutty and fragrant, stir in the curry powder and sauté until the spices are fragrant, less than a minute.



When the lentils are finished cooking, remove from the heat, stir in the coconut milk and 1/4 teaspoon of salt, and puree with an immersion blender. You can leave the soup a bit chunky if you like, or puree until it is perfectly smooth.

Stir in half of the curried butter, taste, and add more salt, if needed. Serve drizzled with the remaining curried butter.



SOURCE: Adapted from 101 Cookbooks, originally from Heidi Swanson's Super Natural Every Day.

Zucchini Bites

I know I'm totally hanging onto summer with this post, but I know there are some of you out there that still have zucchini coming out your ears and need something to do with it besides make bread....for the tenth time!

I love that each of these is one perfect little mouthful. You can pop them almost as mindlessly as chips or tater tots, but feel no regret because they are totally healthy!

These haven't quite yet made it to the dinner table because they are just do darned good to snack on, but they would make a great addition to any dinner menu!

Zucchini Bites
Yields 24

2 cups finely shredded zucchini, water squeezed out
2 eggs
1/2 cup whole grain or panko bread crumbs
1/2 cup parmesan cheese, finely shredded
1/2 red bell pepper, finely diced
1/4 cup onion, finely diced
4-6 fresh basil leaves, chopped
salt and pepper

Preheat oven to 400 degrees F. Spray a mini muffin pan with cooking spray.

Squeeze as much water out of the zucchini as you can, otherwise it will become soggy.  Place everything in a mixing bowl and either stir with a spoon, or you can use your hand and give it a few good squeezes through your fingers to get it all nice and mixed up.

Using a tablespoon, or I like a small cookie scoop best, scoop mixture into prepared pan and bake for about 15-18 minutes or until slightly golden. Remove to a cooling rack and cool completely.  Enjoy!


SOURCE: Adapted from The Curious Country Cook

Sweet Potato Quinoa Cakes with Blackberry Salsa

I know it's not fall and sweet potatoes are kind of a fall thing, right along with butternut squash, but burgers and things that come in patties are kind of a summer thing and I'm always on the lookout for meatless meals that pack a nutritional punch and are full of flavor.

Enter sweet potatoes and quinoa. Sweet potatoes, besides being slightly sweet and absolutely delicious are high in fiber, vitamins A, C and B6 and quinoa is high in protein, iron and calcium (nutrients found often in animal products). So, I can feel good about having a meatless meal and not having to worry about my kids not getting the right nutrients.

My husband and I both really enjoyed these "griddle cakes," if you will. I even fed some to my 8 month old and she couldn't get it in her mouth fast enough! I didn't venture to give them to my other two because that would have been all out war, but I'm ok with that for now. Baby steps. The salsa is a great accompaniment and makes for a great combination of flavors.

Sweet Potato Quinoa Cakes
1 medium sweet potato (about 6 oz), peeled and chopped
1/2 red onion, diced
1/2 tsp. salt
1/2 tsp. pepper
2 garlic cloves, minced
1/2 Tbsp. coconut oil, plus more for frying cakes
1/2 cup cooked quinoa
1/4 cup whole wheat bread crumbs
1/4 cup finely grated parmesan cheese
2 Tbsp. chopped fresh cilantro
2 Tbsp. chopped fresh basil
1 large egg, lightly beaten

Heat a large skillet over medium-low heat and add 1/2 tablespoon coconut oil. Add in sweet potato, onion, 1/4 teaspoon of salt and 1/4 teaspoon of pepper, stir, cover and cook for 10-12 minutes, or until potato is soft. Remove lid and add garlic, cooking for 30 seconds.

Transfer potato mixture to a large bowl (slightly mashing potato with a fork) and add quinoa, breadcrumbs, cheese, herbs, remaining salt and pepper and mix well. Once combined, add in egg, then mix until moistened. Using your hands to bring it together, form four equally-sized patties. Heat the same skillet over medium heat and add coconut oil. Add cakes and cook for 3-4 minutes per side, or until golden brown. Serve with blackberry salsa.


Blackberry Salsa
1 pint fresh blackberries, chopped
1/2 red onion, finely diced
1/2 jalapeno, finely diced
1/2 cup chopped cilantro
the juice of 1 lime
salt and pepper to taste

Combine all ingredients together in a bowl and mix.


SOURCE: How Sweet It Is

Orzo with Roasted Vegetables

So, a few weeks ago I was grocery shopping with my girls and we were in the produce department. I always love to point out things to them to see if they know what they are (and if they don't, I school them right then and there!). Anyway,my older daughter was walking by the cooler section and saw eggplant and her eyes lit up. She turned to me and begged me to get one. Eggplant? Huh, you want me to get eggplant? I'm all for letting my kids experiment with any fruits and veggies they want so I decided to get a small one. (Then my daughter proceeded to carry the eggplant around the store like it was her baby...hmmm.)

I had been eying a few ratatouille recipes that I wanted to make with the eggplant, you know like the one from the movie, but I couldn't find the right recipe that just struck a chord with me. Then I remembered this orzo dish my mom sent me a few years ago. It's a Ina Garten recipe from the Barefoot Contessa Parties cookbook. It's fabulous, just like everything Ina makes.

I decided to vamp up the veg factor and this turned out even better than I had remembered! I love roasting vegetables to bring out their flavors and even thought about doing it on the grill so I wouldn't have to turn on my oven. So, if you have a veggie tray for your grill that would be a great option too.

Orzo with Roasted Vegetables
1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
2 small zucchini
8 oz, mushrooms, quartered or sliced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta

For the dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

To assemble:
4 green onions, minced (white and green parts)
1/4 cup pine nuts, toasted
3/4 pound feta, 1/2-inch diced
5 oz. baby spinach, chopped
15 fresh basil leaves, cut into julienne

Preheat the oven to 425 degrees F.

Toss the eggplant, bell peppers, zucchini, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 20-30 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pine nuts, feta, spinach and basil. Check the seasonings, and serve at room temperature.


SOURCE: Adapted from Ina Garten

Whole Wheat Spaghetti with Spicy Broccoli

This right here is my kind of meal. It's healthy, quick and easy, and with just a few ingredients. It's also something my kids would eat and that I would enjoy as well. Broccoli is one of my girls' most favorite veggies and what kid doesn't like noodles? It was a thumbs up all around!

Because of it's simplicity, this dish is pretty adaptable. You can add some cooked meat (grilled chicken, bacon, Italian sausage or ham). You can also pump up the veggie factor by adding in sauteed mushrooms and onions, grape tomatoes or really whatever you'd like. I can't wait to try this again.

Whole Wheat Spaghetti with Spicy Broccoli
2 large crown of broccoli
3 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1/2 teaspoon dried hot red pepper flakes
Salt
1/2 pound (8 ounces) whole wheat, whole grain or regular spaghetti
1/2 cup Parmesan, shredded, or to taste


Bring a large stock pot full of water to a boil.

Cut the he stalks off the broccoli and cut the florets into bite-size pieces. Set aside.

Warm the oil in a large skillet over medium heat. Add garlic and red pepper flakes, and sauté about 1 minute. Turn off the heat, and stir in 1/2 teaspoon salt.

When the water comes to a boil, drop the pasta and cook until the almost al dente, about 5 minutes, then add the broccoli.
Continue cooking until the pasta is al dente and the broccoli is tender, about 2 minutes. Drain, reserving 1/4 cup of the cooking liquid.

Add the spaghetti and broccoli to the skillet and toss over high heat. Add the reserved cooking liquid to moisten the dish. Divide into bowls, top with cheese, and serve immediately.


SOURCE: Ezra Pound Cake

Greek Pasta Salad

Ok, it's probably time I threw in something healthy again, you know with it being the new year and all. I don't know about you but my attempts to keep away from sweets are just not working!!! Maybe it's the whole having a baby thing and those extra 300 calories a day I need in order to feed baby. We do eat rather healthy at mealtimes, it's just those times in between that get me. A girl needs her chocolate you know!!

Anyway, I digress. On to this salad. I love salads. I love Greek food. Pasta is good. This is a great combo! My sister brought a similar pasta salad to one of our family dinners over the holidays and I had been thinking about it ever since. I knew it would be something that the whole family would eat and enjoy; not always an easy task with a toddler and preschooler to please. When I came upon this recipe and looked at the dressing ingredients, I realized it was pretty much the same dressing I use on my Greek Panzanella, which I love, so I knew the flavor would be spot on.

We ate this as is, meatless, for our whole dinner, although it would be fabulous with some roast chicken shredded on top (YUM!). I love that this only took about 10 minutes to prepare (almost a necessity these days). I made the dressing, then while the pasta cooked, I chopped veggies.

Greek Pasta Salad
For the salad:
1 pound gemelli or other short pasta
1 cucumber, peeled and diced (about half-inch pieces)
1 pint cherry or grape tomatoes, halved
1/4 large red onion, thinly sliced (or more if you like)
1 can black olives, drained (halved, if desired)
3 cups firmly packed baby spinach
feta cheese, crumbled

For the Greek Dressing:
2 cloves garlic, finely minced
1 tsp. dried oregano
1 tsp.Dijon mustard
1/4 cup red wine vinegar
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup olive oil


To make the dressing, in a small bowl, whisk together garlic, oregano, mustard, vinegar, salt, pepper and olive oil until well combined. Set aside. (This can be made ahead of time)

Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8 minutes, or as label directs. Drain, rinse under cold water and transfer to a bowl. Add remaining salad ingredients, all but the feta. Toss with dressing and crumble feta over the whole salad or each individual salad.


SOURCE: myrecipes.com