October 30, 2014

corn tortilla casserole with black beans and spinach

This casserole is worth every step!  It can tend to have some heat from the tomatillo salsa, and poblano peppers, so be careful of what "level" of heat you buy when purchasing the salsa.  If you are in a hurry you can buy canned beans, roasted peppers, and frozen spinach to cut down on some of the prep time.  If you prefer to add a meat shredded chicken would work perfect layered into this dish! 

October 28, 2014

pasta with roasted cauliflower and lemon zest

This pasta is so simple but delicious!!  The cauliflower is roasted, which brings out the sweet nuttiness that you would normally miss, and then paired with lemon zest and parsley, topped of with capers... this dish couldn't get any better! 

October 27, 2014

broccoli and squash salad with tahini dressing

 These steamed vegetables make a delicious meal served atop greens and paired with tahini dressing. This salad is simple, fast, and full of flavor!!  It would also make a great side for teriyaki chicken or shrimp!

October 25, 2014

corn and bean stuffed poblano chilies with cilantro-tomatillo sauce

These peppers are sooooo good and perfect to serve with tortilla chips that can scoop up any filling that falls out.  Another side idea... take cooked rice, add some canned tomatoes, little cumin, little chili powder, salt and pepper, and stir over medium heat for 10-15 minutes while the flavors combine. 

Poblano chilies are a milder chili (just make sure you remove the seeds) so don't worry that the kids won't eat them, even my 4 year-old ask for more!

October 24, 2014

bragg's liquid aminos


I have been ask "What is bragg's?", and "How does the taste compare to traditional soy sauce or tamari?".  So I thought I should answer the question on here!  I know many of you have seen it on the store shelves and just never tried it.  Bragg's Liquid Aminos are a natural, healthy (has 16 amino acids!) soy sauce alternative.  It is still made from soy, just using a different method. Bragg's has no preservatives, no artificial color, no alcohol, is gluten free, and is NON GMO.  The taste is so similar that when I use it in dishes I can't taste much of a difference, except that it is a bit less salty.  So give it a try!

October 23, 2014

Grocery List- Week 19

Meals for the week:

-corn and bean stuffed poblano chilies with cilantro-tomatillo sauce
-broccoli and squash salad with tahini dressing
-pasta with roasted cauliflower and lemon zest

  • 8 fresh poblano chilies
  • 2 garlic cloves
  • 5 tomatillos
  • 1 bunch fresh cilantro
  • 2 limes
  • 5 ears of corn
  • 1 head broccoli 
  • 1 delicata or butternut squash 
  • 4 cups mixed tender greens
  • 1 small head red cabbage
  • 3 onions
  • 4 lemons
  • 2 heads cauliflower 
  • 1 bunch fresh parsley
  • 1 tablespoon toasted sesame seeds
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 cup olive oil
  • 1/2 cup tahini (puree of roasted sesame seeds, usually found by the greek food or peanut butter)
Pasta/Rice/Beans/Canned Goods
  • 1 cup kidney beans
  • 1 pound pasta, orecchiette or shells

  • 4 ounces fresh goat cheese (if you would prefer you can use mexican crumbling cheese)

  • 1/2 cup capers (by the olives)

October 19, 2014

lentils with eggplant

These lentils make a delicious vegetarian main course or a nice side for the meat of your choice.  We enjoyed it with a homemade loaf of crusty Italian bread!

October 18, 2014

pumpkin and sausage pasta

 This is a recipe that I found years ago in a magazine and have tweaked until I think it's perfect.  It is a keeper and perfect for the fall weather.  I use vegetarian sausage, but it was originally written with Italian pork sausage, so either one is delicious.   

October 17, 2014

October 16, 2014

how to turn a pie pumpkin into puree (aka canned pumpkin)

 Fall is here and it's time for everything pumpkin!  It is simple to make your own puree and here is how....

October 14, 2014

sweet and sour tofu with bok choy over rice

 This version of sweet and sour chicken is so good and a healthier way to eat one of the most popular Asian dishes.  If you would prefer to substitute chicken for the tofu, just cut it into cubes and follow the same steps.  My family all loved this dish and voted it a weeknight favorite!

October 13, 2014

pasta with garlic cauliflower sauce

This pasta is delicious and uses a cauliflower to create the sauce.  The first time I made this I didn't add the fresh lemon juice... looking back I think it would have been a great balance to the sweet cauliflower and fresh parsley.  You decide, but either way it's delicious!!

October 12, 2014

leek and apple stuffed acorn squash

 These are beautiful and so tasty!!  They would be perfect for Thanksgiving, alongside cranberry sauce, and easy to make for a large group.  We ate them as a main course with toasted rye bread, but they would also be delicious with maple-glazed pork chops.

October 10, 2014

Grocery List- Week 18

Meals for the week:

-leek and apple stuffed acorn squash
-pasta with garlic cauliflower sauce
-sweet and sour tofu with bok choy over rice 

  • 11 garlic cloves 
  • 2 acorn squash 
  • 1 apple
  • 1 bunch fresh parsley
  • 1 package fresh thyme
  • 1 stalk celery
  • 1 leek
  • 2 fresh anaheim chillies
  • 1 cauliflower
  • 1 lemon, juiced (optional for pasta with garlic cauliflower sauce, I didn't add this but after we began eating I thought it would have added some depth and been delicious with the sweetness from the cauliflower)
  • 1 package tofu (for sweet and sour tofu, chicken may be substituted) 
  • 1 1/2 lemons
  • 1 1/2 inches ginger root
  • 3 bunches baby bok choy or 2 large
  • 1 bunch green onions
  • 1/4 cup all-purpose flour
  • 1/4 cup honey
  • 1 1/4 cup olive oil, good quality
  • 2 tablespoons grapeseed oil, you can also use olive oil
  • 1/4 cup bragg's liquid aminos or soy sauce
  • sriracha to taste
Pasta/Rice/Beans/Canned Goods
  • 1 cup vegetable broth
  • 1 pound pasta (shown with whole wheat fusilli)
  • 4-5 cups cooked rice  

  • grated parmesan cheese, for serving

  • 8 ounces rye bread, about 8 slices   
  • 1/3 cup roasted macadamia nuts (chestnuts or hazelnuts may also be used but are harder to find)

October 08, 2014

quinoa fried rice

This dish is ridiculously good!  I love the rice and quinoa flavors together.  The nuttiness that the quinoa brings to this dish is delicious, especially when paired with the sesame oil.  Topped with an egg... perfect!

October 07, 2014

taco salad with sweet potato and honey-lime dressing

This is fresh, healthy, and perfect for lunch or dinner.  With the protein from the beans it can be a main course or it would also be great served with chicken or steak quesadillas as a side!

October 06, 2014

lentil tacos with greens, avocado, and feta

 These tacos are fast, easy, and full of vitamins making them perfect for a busy weeknight!

I chose watercress for it's nutritional value and exceptional flavor.  It can be a bit bitter so it's perfect to use alongside spinach.  Watercress is rich in fiber, anti-oxidants, vitamin C, beta-carotene, folate, potassium, calcium, phosphorous and iron, and is a good source of iodine as well. In fact, it has more calcium than milk and more iron than spinach.

Serve with chips and salsa.

October 05, 2014

pasta with creamy broccoli lemon pesto

I'm not sure this picture is going to win any awards, but don't let that steer you away from making this delicious dish!  It is a great way to get your kids to eat broccoli if they don't seem to like those little "trees" and the lemon juice gives it the best flavor paired with the earthy broccoli and nutty parmesan!  You are going to love it!  This pasta would go well with BBQ chicken/pork if you prefer to add a meat.

October 03, 2014

thai loaded sweet potatoes

  These make a delicious vegetarian meal, but also would be perfect for grilled teriyaki chicken or shrimp!  The flavors work so well together and make for a fun, new dish to try.