Roasted Winter Veggies with Wild Rice

 This recipe is in the January 2015 Real Simple magazine. It immediately jumped out at me as something that appeared to be an easy weeknight meal. I was happy that it actually turned out as easy as it looked and, wow,  the flavors were awesome. It's a perfect winter meal, highlighting veggies that are in season and easy to find. We had a hard time finding plain wild rice without seasoning in our grocery store and ended up buying a rice blend (wild and red).  I think the finely chopped Manchego in the parsley sauce is what makes this so good, adds a nice bite and a little cheesy flavor without being heavy. I love the crunch from the almonds too. It reheated nicely for lunch the next day.  I tweaked a few things from the original and included directions I had to look up, like what types of winter veggies need to be peeled and which you can leave the skin on! 

Roasted Winter Vegetables over Wild Rice with Almond-Parsley Sauce

• 1 cup wild rice 
• 1 acorn squash, seeded and cut into 1 inch thick wedges (yes, you can leave the skin on, I learned that you don't have to peel acorn squash)
• 2 turnips, quartered (you do need to peel turnips, just like you would a carrot or potato)
• 1 apple cut into wedges (about 6)
• 1 red onion, cut into wedges (6-8)
• 2 tablespoons olive oil
• sea salt and black pepper to taste
• 1/2 teaspoon lemon pepper seasoning
• 1 cup fresh parsley (flat-leaf if you can find it) chopped
• 1/3 cup roasted (unsalted) almonds, chopped
• 2 ounces Manchego cheese, finely chopped
• 1 tablespoon lemon zest (cut the lemon into wedges to use for serving later)

1. Heat oven to 450. While that preheats, cook the rice according to the package instructions. Our rice blend wanted us to put butter in the water as it boiled, we did a dash of olive oil instead and the texture was great. 
2. Toss the squash, turnips, apple and onion with a tablespoon of the oil and a little salt and lemon pepper. Put the veggies on a baking sheet.
3. Roast the veggies, turning once, until they brown and get tender. This takes about 20-25 minutes.
4. In a small bowl, combine the parsley, almonds, Manchego, lemon zest, a tablespoon of olive oil and some salt and pepper (about 1/2 teaspoon of each)
5. To serve, put down some rice in a bowl, top with the veggies (make sure to split up evenly) and top with some sauce. Squirt a lemon wedge on top. 

***Makes 4 servings

***This is a 3 on Bryce's dish scale. More than your average meal, but not bad. 

Cheesy, yummy baked Quinoa Enchilada Casserole

This is so very easy to make. If you are craving enchiladas and their cheesy goodness, this is a way to make it a little healthier. This is a perfect weeknight meal. A co-worker who has the same love for quinoa as I do shared this with me, she found it on someone else's blog. I don't have that original link, so thank you to whoever came up with this idea! I think the original recipe had some chopped cilantro mixed in, I accidentally left it out the first time, and didn't miss it, but you could try adding that if you wanted to. I also think the original had you adding some toppings after you baked like tomato and avocado. You could totally do that too, but honestly it's yummy just plain!
 

Baked Quinoa Enchilada Casserole

• 1 cup quinoa, rinsed
• 1 can mild red enchilada sauce
• 1 4.5 ounce can chopped green chiles, drained
• 1 can corn kernels
• 1 can black beans, drained and rinsed
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• Garlic salt and black pepper
• 3/4 cup finely shredded cheddar cheese
• 3/4 cup shredded mozzarella cheese

1. Cook quinoa by bringing quinoa and 1 3/4 cup water to boil. Cover, reduce heat to simmer and cook until all the water is gone, about 15 minutes.
2. Preheat oven to 375 and lightly spray a baking dish with nonstick spray (I use Pam with Olive Oil)
3. In a big bowl combine your quinoa, enchilada sauce, chiles, corn, beans,  cumin, chili powder, garlic salt and pepper. 
4. Still in half a cup of the cheddar and mozzarella cheeses. 
5. Spread the mixture in the baking dish and top with the remaining cheese 
6. Bake for about 15 minutes, until cheese is melted and bubbly. 

*Makes 4-6 servings depending on how hungry you are. 

**It's a 2 on Bryce's Dish scale. 

Grilled Pork Chops and Cherry Tomatoes with Garlic-Thyme Butter

This is a classic meal in our house. We make it for guests all the time and it's one of my favorite things to grill. We found it in an old Real Simple magazine and have tweaked it a bit over time. The key is to use really good thick bone-in pork chops. I didn't even know I liked pork chops until we found this recipe. It's good with just a simple salad as a side or something lighter because the tomatoes on top act as a nice vegetable too. 

GRILLED PORKCHOPS WITH CHERRY TOMATOES & GARLIC-THYME BUTTER

• 5 tablespoons butter, at room temperature
• 3 cloves garlic, finely chopped
• 2 tablespoons fresh thyme (divided) 
• 4 1-inch-thick bone-in pork chops (about 2 1/2 pounds)
• Garlic salt and lemon pepper seasoning 
• 2 pounds cherry tomatoes

1. In a small bowl, combine the butter, garlic, and 1 tablespoon thyme. Set aside.
2. Season the pork with garlic salt and lemon pepper. Just a little on each side. 
3. Put tomatoes in foil that you will make into foil pouch. Sprinkle with salt and pepper and one tablespoon thyme leaves. Close foil to make sealed pouch. 
4. Grill the pouch alongside the pork, gently shaking occasionally. 
5. Pork chops and tomatoes will take 15-20 minutes. 
6. When you pull the pork chops off the grill, top with about a tablespoon of the garlic-thyme butter and some cherry tomatoes. Add just a smidge more butter on top of the tomatoes.

**Serves 4

**On Bryces dish scale its a 1. Other than the cutting board and the bowl you make the butter in, it's done on the grill and is an easy clean up!

Delicious (and slightly intense) Chicken Tortilla Soup

I don't often post super intense and complicated recipes. This one has quite a few steps and takes a long time to make. However, the pay off is worth it. Plus, all the hard work is on the front end, then you get to let it simmer. This is absolutely the best chicken tortilla soup recipe I have ever found. I spent a lot of time searching for it. and loved that it has you make your own broth (kinda) and includes zucchini. The original comes from a post on food.com. This is pretty close to the original except I did find a few shortcuts and add and get rid of a few ingredients. It has just the right amount of kick. You can top it with whatever you want, but we love it with some avocado, a little cheese, pre-made tortilla strips and a squeeze of lime. 

Chicken Tortilla Soup

• 2 boneless-skinless chicken breasts
• 8 cups (2 cartons) low sodium chicken broth
• 1 lb yellow onions, 3/4 of them peeled and quartered, 1/4 chopped 
• 2 small zucchini, chopped
• 5 garlic cloves, peeled
• 10 sprigs cilantro (plus more for topping) 
• salt and pepper
• 2 medium tomatoes, cored and quartered
• 1 poblano pepper, chopped in 1/2 inch pieces
• 1 chipotle chile in adobo, plus 1 tablespoon adobo sauce (you find this in a can in the Mexican food isle) 
• 1 tablespoon olive oil

To top soup:

• More cilantro
• Shredded Cheese, I use Colby-jack or Mexican blend
• Avocado, chopped or sliced
• Tortilla strips ( you can usually find these in a bag in the salad or produce section, it's sold as a salad topper)
• Sour cream or greek yogurt (I don't actually use this, but a lot of people like it as a topping) 
• lime wedges

1. In large pot bring chicken, broth, 1/2 of quartered onions, 2 garlic cloves, cilantro and a little salt (about 1/2 teaspoon) to boil over medium-heat; reduce heat and simmer until chicken is cooked, about 20 minutes.
2. Pull chicken out and set aside on plate.
3. Strain broth through fine-mesh strainer, discard solids in strainer, and save broth.
4. Let chicken cool, then shred using a fork until it's bite size.
5. Puree tomatoes, remaining onions, remaining garlic cloves, chipotle chile, and 1 teaspoon adobe sauce in food processor until smooth. 
6. Heat oil in a dutch oven. 
7. Add puree and some more salt. Cook until it darkens, about 10 minutes. 
8. Stir in your broth, poblano pepper, zucchini, and chopped onions.
9. Bring to a boil, then reduce heat to low. Cover and simmer for about 20 minutes
10. Add chicken and simmer until heated again. 
11. Serve with whatever toppings you want!

**Makes about 6 servings, depending on how hungry you are.

**This is a 5 on Bryce's dish scale. We got 2 pots, cutting boards, and the blender or food processor used to puree is a pain to clean. So worth it though. 

Great use for whole-wheat penne: Pasta with Eggplant, Tomatoes &Mozzarella

 This is a great winter pasta, even though I realize the picture doesn't make it look quite as appetizing as I think it is. The mint adds a freshness and picks up some great flavors from the other veggies. This recipe comes from Real Simple. I stumbled upon it when I came home from the Farmer's Market with too much eggplant and wanted to do something different with it. It makes great leftovers and is pretty healthy. Penne is my favorite whole-wheat pasta so I made that change and a few other flavor changes from the original recipe.  I almost always add to the garlic a recipe calls for because I LOVE garlic. If you aren't a big garlic fan, you should probably reduce almost all my recipes by a clove. 

Whole-wheat Penne with Eggplant, Tomatoes & Mozzarella

• 1box whole-wheat penne
• 3 tablespoons olive oil
• 1 medium eggplant cut into 1⁄2-inch pieces 
• 1/2 pound cherry or grape tomatoes, halved 
• 4 cloves garlic, thinly sliced 
• 1/4 teaspoon crushed red pepper 
• kosher salt and black pepper to taste
• 1/2 pound fresh mozzarella, cut into 1⁄2-inch pieces 
• 1/4 cup torn fresh mint leaves

1. Cook pasta according to package instructions. I add just a drop of olive oil to the water as it boils to keep the pasta from sticking together
2. Heat the olive oil in a non-stick skillet. Add the eggplant, a little salt and pepper and sauté, stirring occasionally until it softens and browns. About 8-10 minutes. 
3. Add the tomatoes, garlic, red pepper flakes and a little more salt and pepper. Cook for about 2-3 minutes, tossing it around until the tomatoes are soft.
4. Combine pasta and vegetables mixture in a big bowl. Add mozzarella and sprinkle with mint.  

***Makes 4 servings.

***On Bryce's dish scale it's a 3. Skillet, pot, bowl, cutting board. Not a huge mess, but plenty of dishes. 

Yummy Asian Style Cole Slaw

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 This is just a side dish, but I've made it for my family a couple of time and each time it's a hit. I made it combing a couple of different Asian style slaws I found on pinterest. It's good for a couple of days, but because of the ramen noodles- doesn't last long. You don't want to make too far ahead. The work that goes into though - is worth it!

Asian Cole Slaw

  

• 1 (14 oz) pkg. prepared cole slaw, shredded
• 2 cups shredded purple cabbage
• ½ cup sesame or sunflower seeds
• 1/2 cup slivered almonds
• 2 tablespoons sesame seeds
• 1 package ramen noodles (seasoning discarded)- crunched up into pieces
• ½ cup green onions chopped
• 3 tablespoons butter
• 1/2 cup vegetable oil
• 2 Tbsp soy sauce (I use reduced sodium)
• ¼ cup red wine vinegar
• 1 tablespoon sugar
• 1 tablespoon honey 

1. Melt butter in skillet. Throw in almonds, sunflower seeds, ramen, and sesame seeds and toast until brown.
2. Toss nut mixture with Cole slaw, cabbage and green onions.
3. To make dressing: wisk together oil, soy sauce, red wine vinegar, honey & sugar.
4. Put on the dressing right before serving.

This makes about 6 servings and can easily be doubled!

Pesto Quinoa with Chickpeas and Spinach

This is a perfect meal when you want to be healthy but have no time. The leftovers are just as good as the main meal. I can't stress to you how simple this is. No cutting. No washing. Nothing. Yes I take the easy way out and buy pesto and don't make it from scratch. It's the perfect way to use a little leftover pesto if you have it from something too. We eat this as a main meal and it's super filling. You could definitely do it as a side dish in smaller portions too.

 

Pesto Quinoa with Chickpeas and Spinach

 

• 2 cups quinoa (you'll need 2 and 3/4 cup water to cook it in)
• 1/4 cup of pesto
• 4 cups spinach (I kinda tear it up a little as I mix it in)
• 1 can chickpeas drained and rinsed
• 1/2 cup grated parmesan
• 1/4 cup shaved parmesan to top with

1. Cook quinoa the normal way (rinse in strainer, bring quinoa and water to a boil, knock down to simmer and cover for about 15 minutes until all the liquid is gone)
2. While the quinoa is still warm - mix in the pesto, grated parm, chickpeas and spinach together
3. That's it. Serve with shaved parm sprinkled on top!

**Makes 4 healthy servings as a main dish.

**On Bryce's dish scale it's a one. No cutting. One pot. One bowl.

5 Minute (buffalo) Salmon

Before you start judging, yes, this is a recipe to make salmon in the microwave. I don't care what you say, It's delicious. And oh so easy. I have now used this method to do other types of Salmon (I'll share those later). The recipe comes from a cookbook my parents got me called "Eat What You Love Everyday." It's all about making your favorite meals a lot healthier. It has a ton of great stuff, but a lot of them are too difficult for me to make during the week. Obviously microwave salmon is not. I barely changed this recipe other than subbing a few ingredients, and adding a little salt. This recipe explains how to remove the skin easily, if your salmon is skinless, skip that step. We serve it with a side of easy brown minute race to make it the fastest and easiest weeknight meal ever, I barely even dirty any dishes! P.S. I highly recommend the cookbook too!


Microwave Buffalo Salmon

• 2 tablespoons nonfat Greek yogurt
• 4 tablespoons Frank's Red Hot Sauce (The regular or wing style are both good, wing style is a little bit thicker)
• 2 salmon filets
• 4 green onions sliced
• garlic salt and pepper

1. Mix together Greek yogurt with 1 tablespoon of water and a little salt and pepper. Set aside.
2. Place salmon on a microwave - safe plate (I use paper plates). Sprinkle the side without skin with a little garlic salt and pepper. Brush with half the hot sauce. Flip the sauce side down on the plate. Cover with plastic wrap tightly.
3. Microwave for 2 minutes.
4. Pull out of the microwave. Discard the plastic wrap. If your fish has skin - using a fork, it should pull off very easily. Scrape off the dark meat here too.
5. Sprinkle the side with the skin now removed with a little garlic salt and pepper. Brush the remaining hot sauce on this side. Flip it over on the plate. Recover with new plastic wrap tightly.
6. Microwave one minute if the fish is less than an inch thick. 1 and a half if its a inch thick.
7. To serve, cover with sauce and sprinkle green onions on top.

**Makes 2 servings
**On Bryce's dish scale this one is a WINNER. only think we use is the bowl to mix the sauce in.

Roasted Veggie Tacos

I'm so excited to share this recipe with you. We completely made it up one night after going to the farmer's market and picking up a bunch of fresh veggies. It turned out amazing. We use corn tortillas and find they fall apart very easily, but are so good with this. You could easily adjust this to use whatever veggies you like or maybe add in more peppers if you wanted it spicier.


Roasted Vegetable Tacos

• one small eggplant, chopped into bite sized pieces about 1/2 inch
• one zucchini, chopped into bite sized pieces about 1/2 inch
• one yellow squash, chopped into bite sized pieces about 1/2 inch
• one ear fresh corn, shaved off the cob into kernels
• one poblano pepper, chopped into bite sized pieces about 1/2 inch
• one yellow onion, finely chopped
• 3 cloves of garlic, minced
• one bunch fresh radishes (about 6), thinly sliced
• 2 fresh limes
• 1 tablespoon red wine vinegar
• 2 tablespoons olive oil
• 1 teaspoon garlic salt
• 1 teaspoon black pepper
• one bunch of cilantro
• One can black beans, drained and rinsed
• 1/4 cup of pepitas, toasted (I toast mine for about 5 minutes in the toaster oven on 350)
• one avocado, chopped up for topping
• 1 cup of whatever type of cheese you like on your tacos, we used a Mexican blend
• tortillas, I use corn tortillas

1. Preheat the oven to 400 degrees
2. Toss the corn, eggplant, zucchini, squash, poblano pepper, olive oil and garlic salt and pepper on a big baking sheet or jelly roll pan. 
3. Roast the veggies for about 20 minutes until tender- tossing a couple times.
4. While the veggies roast, toss the radishes with the juice of one fresh lime, the red wine vinegar and a little salt - set aside. This lets them get an almost pickled flavor.
5. Also while the veggies roast: Heat one tablespoon of olive oil in a non-stick skillet. Toss in the onion and cook for about 5 minutes until softened. Add in the garlic, black beans, and juice of one lime. Cook until heated through. Toss in about a handful of chopped cilantro right before you serve.
6. To assemble the tacos on your tortilla: layer a spoonful of black bean mix, veggie mix, radishes, avocado, cheese and top with toasted pepitas and more chopped cilantro if you want.

**Makes at least 4 servings depending on how big your appetite is
**On Bryce's dish scale, it's a 3. (reminder 1-5, 5 being the worst). Baking sheet, cutting board/knife, skillet, bowl to mix radishes in.

I'M BACK!!!! Roasted Cauliflower and Brussels Sprouts Rigatoni

I know I know. I have been missing lately. I just haven't been able to find the time to blog. But that changes today. Today I make time.  I have so many recipes I have started and not finished. So I'm easing back in with a SUPER simple weeknight meal. Roasted veggies and pasta with a little parm. Can't be beat for ease and yumminess. Original recipe comes from Real Simple but I did a little of what I do to it, to jazz it up.

 

Roasted Cauliflower and Brussels Sprouts Rigatoni

• One Package Rigatoni
• Medium head of Cauliflower, broken up into bite-size florets
• 1 lb. Brussels Sprouts, trimmed and quartered
• 1 medium red onion cut into wedges
• Fresh thyme ( I do about 1/4 of cup once I get the leaves off the stems)
• 3 tablespoons olive oil
• 1 teaspoon garlic salt
• 1 teaspoon black pepper
• 1/4 cup of shaved parmesan

1. Heat oven to 450. While it's heating toss the cauliflower, Brussels sprouts, onion, 2 tablespoons of the olive oil, thyme, salt and pepper on a baking sheet.
2. Once oven is preheated, bake the veggies for about 20-25 minutes until they are soft and browned, tossing about halfway through .
3. While they are baking, cook the pasta according to package instructions.
4. When pasta is cooked, toss with other tablespoon of olive oil.
5. Add veggies to pasta and mix in half the cheese too.
6. When you serve the pasta, add the rest of the parm to the top!

***This makes 4 servings
***On Bryce's dish scale it's a 3. Baking sheet, cutting board and knife, big bowl to mix in and pot to cook pasta in.

It's good to be back.

 

 

Grilled Brussels sprouts

The weather is just perfect for me to share my new favorite grilled side dish with you. When my husband and I grill we hate it when the sides have to be done inside, so one of us is outside at the grill and the other is inside. SO, we try to grill our side dishes so we can both enjoy the time outdoors. We were looking for something different the other day, and have been on a Brussels sprouts kick lately and decided to try this. It's a little bit of work - but totally worth it.
Grilled Brussels Sprouts

• One pound Brussels sprouts
• skewers (if you use wooden be sure to soak them in water.
• 2 tablespoons whole grain mustard
• 2 tablespoons olive oil
• 1 minced garlic clove
• salt and pepper

1. Bring a large pot of water to a boil. Blanche the Brussels sprouts (this means to basically cook them for about 3-4 minutes but not any longer). Then remove them from the boiling water and put them in a bowl full of ice water.
2. after about 5 minutes remove them from the ice water and pat dry.
3. Trim the bottoms of the sprouts and remove the outer leaves
4. Mix together the mustard, oil, garlic and salt and pepper
5. Toss the sprouts with your mustard dressing.
6. Let marinate in fridge for about 30 minutes.
7. Once marinated, put 4-5 on skewers.
8. Grill for about 5 minutes each side.

*Makes enough for 4 side servings

Zucchini Ribbon Salad

    This is such a fun take on salad. It dresses it up a bit and while these are the ingredients I use, you could pretty much toss it with whatever for a change of pace. The zucchini ribbons make it look pretty and add some interesting texture. I got the idea from a Pinterest recipe but changed it to make it easier and added elements I love in a salad. The original recipe called for you to grill the zucchini ribbons but that seemed like way too much work so I just toss them in a non-stick pan to cook them a little. We use Arugula for the actual salad base because it has a nice bite but you could use any lettuce or mixed greens.

 

 

Zucchini Ribbon Salad 

 

• 3 small zucchini
• 3 tablespoons olive oil divided
• 3 cups arugula
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 tablespoon lemon pepper seasoning
• salt and pepper
• one garlic glove crushed
• 1 cup feta
• 1/4 cup of toasted almonds (I buy them in the package pre sliced and toasted)
• 1 can chickpeas

1. Using a normal vegetable peeler - peel the zucchini into strips that will appear like ribbons. Peel down until you get to the seeds and throw out the very middle part of the zucchini.
2. In a non-stick skillet heat a tablespoon of olive oil. Throw in the zucchini. Season with salt and one teaspoon of lemon pepper seasoning. Toss until warmed and tender.
3. Optional: before tossing everything together, toast your chickpeas. I do this by tossing them with some lemon pepper seasoning and putting them on a baking sheet in my toaster oven for about 15 minutes at 350. I shake them halfway through to make sure they are equally toasted.
4. To make the dressing, mix 2 tablespoons olive oil, one tablespoon red wine vinegar, garlic clove, salt and pepper.
5. Before serving, layer arugula, zucchini, chickpeas and almonds- toss with dressing and top with feta.

** Makes right at 2 big servings for a main meal.

**On Bryce's dish scale it's a 2. Not too bad. Big bowl. Pan. Cutting board and knife and peeler!



Moroccan Quinoa Salad

This is another great Quinoa Salad that can serve as a main dish. I found it in a cookbook my parents got me for Christmas and only made very few tweaks. It's from the Looneyspoons Collection, which is both awesome and funny to read. It's Called the "Moroccan and Rollin Quinoa Salad" in there. While the list of ingredients may look daunting  - there's not a whole lot of work involved.


Moroccan Quinoa Salad

• 1 cup uncooked quinoa (don't forget to rinse in a fine mesh strainer)
• 2 cups vegetable broth
• ¼ cup dried currants (I often can't find currants unless it's Thanksgiving, so we use golden raisins)
• 1 tsp curry powder
• 1 tsp ground cumin
• ½ tsp ground coriander
• 1 tsp  honey
• 1 can chickpeas, drained 
• ½ cup finely chopped orange bell pepper
• 1/2 cup grated carrots ( I buy the shredded to save prep time) 
• 1/2 cup diced cucumber
• ¹⁄³ cup chopped green onions
• 1 tbsp olive oil
• 2 tbsp freshly squeezed lemon juice
• 2 tbsp minced fresh mint leaves
• freshly ground black pepper and kosher salt

1. Again I say, don't forget to rinse your quinoa. Then combine quinoa, broth, currants, curry, cumin, coriander, and some salt in a pot. Bring to a boil. Cover and simmer until liquid is gone - about 20-25 minutes.
2. Once cooled add in the rest of the ingredients and toss. The original recipe says to let it chill in the fridge for 2 hours. But honestly it's great as is if you don't have time for that. And the leftovers get plenty chilled and are perfect for lunch.

**Makes 4 servings as a meal
**1 on Bryce's dish scale. Pot, cutting board. Yum.

Zucchini and chickpea linguini

I'm ready for spring and all the wonderful fresh veggies that come with it. We aren't quite there yet though. So I'm settling for whatever looks good each week at the grocery store. Lately  it's been Zucchini. So there are a lot of Zucchini recipes coming your way. They are all delicious and awesome if I do say so myself. What makes this one so great, is how easy it is. So perfect for a weeknight when you don't have a lot of time. It's from Real Simple and I kept it real close to the original other than changing amounts of ingredients.

 

Zucchini and Chickpea Linguini

• 1 box linguini ( if you can't find, fettuccine works too, you just need something heartier than spaghetti)
• 3 medium zucchini sliced into thin half moons
• 1 can chickpeas
• 4 cloves garlic sliced
• 1 tablespoon olive oil
• Salt and Pepper
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup shaved parmesan

1. Cook linguini according to package instructions
2.  While pasta cooks, heat oil in non-stick skillet over medium heat. Add Zucchini salt and pepper, cook for about 5 minutes until softened.
3. Add to zucchini the chickpeas, garlic and red pepper. Cook until heated, about 3-4 minutes.
4. Toss pasta with vegetable mix, and top with parmesan.

**makes 4 servings
**This is a 2 on Bryce's dish scale.  Pot, Pan, cutting board and knife. Easy.

Lamb and Lentil Chili

Yes it's March, but it was weirdly cold here last week, and this is a great way to beat that spring cold with a different spin on chili. Ground Lamb can be hard to find in my grocery store, and I love this recipe, so when I see lamb,  I buy it and know I will be making this soon. It's a little spicy so be prepared for that. You could add a little sour cream or Greek yogurt to the top to cool off the heat if you want. I found this online a while back, and of course have added and subtracted here and there. If you have never tried ground lamb in anything, this is a good way to try it. 

Lamb and Lentil Chili

• 1 pound ground lamb
• 1 onion finely chopped
• 5 garlic cloves, chopped
• 1 tablespoon olive oil
• 3 carrots chopped
• 2 tablespoons chili powder
• 1 tablespoon paprika
• 1 teaspoon red pepper flakes
• 1 teaspoon cayenne pepper
• 1 tablespoon cumin powder
• 1/2 teaspoon ground coriander
• 1 cup dried red lentils
• 2 cups beef broth
• 14 (ish) oz can of crushed tomatoes
• 1 tablespoon dried oregano
• 1 tablespoon dried rosemary
• salt and pepper (about a teaspoon each)
• Cilantro to put on top

1. In a large pot, heat one tablespoon olive oil. Add onions and garlic. Sauté until onions are transparent- about 4-5 minutes
2. Add spices (chili powder, paprika, pepper flakes, cayenne, cumin and coriander). Sauté until mixed well, about 2-3 minutes more.
3. Add carrots and lamb. Stirring to mash up lamb, brown for about 10 minutes, until the lamb is cooked.
4. Stir in lentils, broth, tomatoes, oregano, rosemary, salt and pepper. Bring to a boil. Reduce heat to simmer, simmer for about 30 minutes
5. Top with cilantro before serving.

Amazing Healthy and Delicious Zucchini Lasagna

Pictures do not do this meal justice. It is so good and so healthy. I have seen lots of recipes for Zucchini Lasagna floating around on Pinterest and blogs, but I didn't want any meat in mine - so I combined about 10 of these I saw online. And it was good. I love that it makes so many portions too. However, it is A LOT of work, so it's a good Sunday meal.  The lasagna will get really soupy if you don't take all the steps to draw some of the liquid out. Trust me, don't skip those steps. I use mushrooms and spinach for my sauce/veggie mixture, but you could use any of your favorite veggies or add some bell pepper in that too. 

Zucchini Lasagna 

• 3 good sized zucchinis sliced into about 1/8 inch strips (if you have a mandolin slicer it will come in handy - but I did just find with a good sharp knife too)
• 5 cloves garlic minced
• 1 package (1 lb usually) sliced mushrooms 
• about 3 cups chopped fresh spinach
• 1/2 onion chopped
• 28 oz can crushed tomatoes
• small can tomato paste (6 oz) 
• 16 oz can tomato sauce
• about 1/4 cup chopped fresh basil
• 1 teaspoon dried oregano
• 1 teaspoon fennel seeds
• 1 teaspoon dried rosemary
• salt and pepper to taste
• 15 oz part skim ricotta
• 1 egg
• 1 cup grated parmesan
• 4 cups shredded mozzarella cheese (yes I know that's a lot of cheese) 
• 1 tablespoon olive oil
• Some olive oil pam to spray your baking pan

1. These first steps are very important for keeping the zucchini less liquidy. After you have sliced your zucchini put it in a colander with paper towels under it and sprinkle with salt. The salt will draw out the liquid. Set this aside for about 30 minutes. I tossed it around every 10 minutes and shook the liquid off and resalted it a little. 
2. After setting this aside - preheat your oven to 375. 
3. After 30 minutes of the salt doing it's work pat the zucchini strips dry, place on a baking sheet and rub with olive oil and bake for about 10-15 minutes until they start to cook. Let cool.
4. In a pot heat a little olive oil. Then add onions. Allow to start to brown then add in your mushrooms, spinach, garlic. Allow to start to cook down just about 2-3 minutes.
5. Add tomatoes, sauce, paste, basil. oregano, fennel, rosemary and salt and pepper to your veggie mix. Stir well, bring to a boil. After it's at a boil, cover and let simmer for about 20 minutes so it thickens. 
6. In a bowl, combine ricotta, egg and parmesan.
7. Start layering your lasagna in a 9 x13 pan sprayed with Olive Oil Pam. It took me a while to get the layers right in this, but I like this combo. Tomato sauce, zucchini strips (they act as your noodles so layer them close together), ricotta mix, then sprinkle a layer of mozzarella. Then repeat, sauce, zucchini, ricotta, parmesan. 
8. Bake for about 30-40 minutes at 350. Watch for cheese to melt and start to brown on the edges, then you are good!

**Makes 6-8 servings.

**This is a 5 on Bryce's dish scale. A LOT OF DISHES. Pan, baking sheet, baking pan, cutting board, knife, colander, and a bowl to put stuff in as I chop. Lot of work, but worth it. 

Super Simple Roasted Cauliflower gnocchi

Gnocchi is something new to me. And thanks to this really simple recipe from guess where - Real Simple it's something easy to make on a week night. We used whole wheat gnocchi because we are trying to be healthier and it happened to be on sale. I have made this before with regular gnocchi and it's good either way. Another note, if the store is out of fresh sage, it's good with fresh thyme too. The key is fresh herbs. 

Roasted Cauliflower Gnocchi 

• 1 head cauliflower, cut into bite size pieces 
• 1 pound gnocchi
• 12 fresh sage leaves (or the leaves of several sticks of thyme)
• 1/4 cup shaved parmesan
• 1 teaspoon garlic salt
• salt and pepper
• 2 tablespoon olive oil

1. Heat the oven to 350.
2. Put the cauliflower on a baking sheet, toss with olive oil garlic salt, salt and pepper to taste and your fresh herbs. 
3. Roast for about 20 to 25 minutes or unit it starts to brown and is soft
4. While that's baking, cook the gnocchi according to the package
5. Toss it all together and top with parmesan

**Makes about 4 servings

**This is a 2 on Bryce's dish scale. Baking sheet, pan, cutting board and knife. 

Quinoa mac and cheese

You've seen me say it before -  I love quinoa and this is another great way to make it. I again combined like 20 recipes I found on Pinterest - but the basic idea comes from here. You can use whatever veggies you like, but I included the ones we find to be the most tasty. Sometimes if we have a Banana Pepper from the garden I'll throw it in with the veggies too. I love that this makes a big batch so we can have plenty of leftovers.  This is a great spin on the classic mac and cheese in a much healthier way.  It does take a while to cook top to bottom, so plan ahead.

Quinoa Mac and Cheese

• 1 tablespoon olive oil
• 1 leek halved and chopped
• About 3 big carrots chopped
• about 2 cups broccoli cut into bite sized pieces
• 3 cloves garlic minced
• 1 1/2 cup quinoa rinsed
• 3 cups water
• 2 teaspoons seasoned salt (I use Lawry's)
• 1 egg
• 1 cup soy milk (I use soy because I try and cut down on my lactose, you can use regular)
• 1 1/2 cup sharp cheddar cheese (plus another 1/2 cup for topping)
• 1/2 cup panko bread crumbs

1. Heat oil in a pot. Add leeks, cook for about 5 minutes until soft. Then add in broccoli, carrots and other veggies. Cook for about 4 minutes until they start to soften.
2. Add in quinoa and garlic, stir until quinoa starts to turn colors.
3. Add water and seasoned salt. Bring to a boil.
4. Cover and reduce heat to low and simmer until the liquid is absorbed. Because the veggies give off a lot of liquid too, I find this takes about 25 minutes.
5. While that's cooking, combine your egg and soy milk.
6. Also preheat the over to 350 and grease a 9x13 pan (I use Olive oil pam)
7. When quiona is cooked let cool for a few minutes, then fold into milk/egg combo. Mix well, then add in 1 and 1/2 cups cheddar. Mix it all together well.
8. Spread into your 9x13 pan. Tops with more cheese and panko crumbs
9. Cook for about 30 minutes or until the top starts to brown.

**Makes about 6 servings.

*This is a 4 on Bryce's dish scale. I use a lot of bowls when I chop the veggies, plus the pot and the baking pan.

Keep this recipe: Best Chimichurri Sauce Ever

I've had Chimichurri sauce before. But nothing like this. This changed my life. Chimichurri is an argentine dressing that varies in it's makeup, but usually involves Olive oil, parsley and other spices. It's great on steak, chicken fish etc. The recipe comes from a text from a co-worker of a picture of a cookbook, so I have no idea where it was originally published. I just know it's good. It's the perfect combo of salty and fresh and kind of spicy. We do it on a grilled flank or flat iron steak. But you could do it on just about anything. My favorite way is to get a great flank steak, sprinkle it with seasoned salt and throw it on the grill for about 3-4 minutes a side. Then cut against the grain into strips and top with the sauce. It's great with some grilled veggies on the side. It's a lot of mincing, but totally worth it.

Chimichurri Sauce

• 1 cup water
• 1 tablespoon coarse salt
• 1 head garlic, cloves peeled, and minced very fine
• 1 bunch flat-leaf parsley leaves only (my grocery store has been out of flat-leaf before and I used regular and it was just as good, just make sure you don't get much stem in there)
• 1 cup fresh oregano leaves
• 2 teaspoons crushed red pepper flakes
• 1/4 cup of red wine vinegar
• 1/2 cup of Olive Oil

1. Make a salmuera (no, I didn't know what that was until this recipe) by bringing the water to a boil, then stirring in the salt until dissolved. Remove from heat and let cool.
2. Mince your parsley leaves, and oregano leaves and combine them with the garlic and red pepper flakes in a bowl.
3. Whisk in the vinegar, then the oil. Then whisk in your salt water salmuera. Stir it up real good and put in a jar or container with a tight lid.

**this makes a big bowl of sauce. Plenty for 6.

**On B's dish scale it's pretty low- a 1. Just a cutting board and I mix it right in the storage container.

All-time favorite: Pesto pasta with Roasted Brussels Sprouts and Turkey sausage

I'm not afraid to admit it. I totally jumped on the Brussels Sprouts bandwagon when they became the hip new food. They used to be my least favorite vegetable. Then I found out, I was cooking them wrong. I had roasted Brussels sprouts at a restaurant that were amazing and then started experimenting on my own. This is an idea I found on Pinterest - I changed a few ingredients and techniques. Also, it calls for Chicken Italian Sausage, which is only in my grocery store about once a month. I find it's much easier to find Turkey Italian Sausage and the flavor isn't much different to me. The key is both turkey and chicken are healthier than regular Italian Sausage. I have also used sweet, mild and hot variations of the turkey sausage - and all are good. This is one of my absolute favorite meals. But, because it requires a lot of pans and a lot of cooking, I rarely make it during the week.

 

 Pesto pasta with Roasted Brussels Sprouts and Turkey sausage

 

• 1 pound of Brussels sprouts  (I trim off the woody stems and slice each one into about 3 slices length wise, I also often peel off the outer layer)
• 2 tablespoons olive oil
• salt and pepper (I always just say salt and pepper, but I use my grinders of kosher salt and freshly ground pepper, and it really makes a difference)
• 1 package (usually a pound) Orecchiette pasta (trust me - this is the best pasta with this dish)
• 1 package of Turkey Italian Sausage links (this is usually about 5 links)- sliced into half an inch rounds.
• 5 cloves garlic -thinly sliced
• 1/2 cup of your favorite pesto
• Some shaved parmesan to sprinkle on top.

1. Preheat oven to 400. Toss your sliced Brussels with a tablespoon of oil and some salt and pepper. Spread them out evenly on a cookie sheet. I cover it in foil first. Roast the Brussels for about 20 minutes- flipping them over about halfway through.
2. In a non-stick skillet - heat the other tablespoon of oil on medium heat. Brown the sausage until heated thoroughly. this takes about 15-20 minutes. Then throw in the sliced garlic with the sausage to brown about 2 minutes
3. While the sausage is cooking, cook the pasta according to package instructions.
4. When the pasta is done - toss it with half the pesto. Then add in Brussels and sausage and garlic. Add in the rest of the pesto now.
5. Top each bowl with some parm.

*Makes 4 hefty servings
***This is a 5 on Bryce's Dish Scale. 2 pans. A cookie sheet, cutting board and knife, strainer, big bowl.

Combining my favorite things: Salad and Antipasto

I love the simple pleasures when it comes to food. And a good old Italian Antipasto spread is one of my favorites. The meats, the cheeses, the pickled things - makes my mouth water thinking about it. Combing that with a healthy salad and you get this amazing combo. I got the basic idea from Pinterest too, but added and took a few things away, and this is the way Bryce and I like it the most. We make a few swaps to make it a little healthier (some people add Roasted Red Peppers and red onion, roasted chickpeas would be good in this one too)

Antipasto Salad

• 1 head romaine lettuce, chopped
• I package cherry or grape tomatoes, halved (quartered if they are really big)
• 1 cup shredded mozzarella cheese
• 1/4 cup sliced green olives
• 1/2 cup of sliced pepperoncini (I buy the jar of sliced ones, add as many or as little as you like)
• 1 cup Giardiniera (you know the jar of pickled carrots, cauliflower etc.)
• Half of a cucumber, diced
• 1 small package prosciutto, rolled up and sliced thin (Usually about 5 slices)
• About 1/4 of a package of turkey pepperoni sliced thin
• 2 tablespoon olive oil
• 2 tablespoon red wine vinegar
• some of the pickled juice from the Giardiniera
• Pepper

1. We split up the romaine into two big bowls, and then divide the rest of the ingredients evenly ( I use a little more pepperoncini in my bowl than Bryce's)
2. Mix the oil, vinegar, juice and pepper in a bowl, and pour evenly over the 2 salads.

**this serves 2 as a main meal, but you could totally adjust it to make 3 or 4.
**On Bryce's dish scale it's a one. You make it in the bowls you serve it in. Really easy.

Cajun Fish with Kale and Black-Eyed Peas

Guess where I got this one from? If you guessed Real Simple you are correct. It's originally a Cajun Catfish recipe, and it's awesome with Catfish, but I keep frozen tilapia in my freezer so I use that if I can't find good fresh Catfish. I also use  Kale instead of collard greens, because I just love Kale, and changed a few other things here and there. What I came up with is below. I love any meal where I can cook my sides and main dish all at the same time without much trouble.


Cajun Fish with Sautéed Kale and Black-eyed peas

• 4 skinless fish filets (Catfish if you can find it, tilapia works too)
• 2 bunches Kale, cut into strips
• 1 can diced tomatoes
• 1 can black eyed peas, drained and rinsed
• One medium onion, chopped
• 3 garlic cloves minced
• About a tablespoon of Cajun seasoning
• 1 teaspoon Cavender's Greek seasoning
• 2 teaspoons garlic salt
• 2 tablespoon oil
• Salt and pepper

1. Heat one tablespoon oil in a pot over medium. Add onion and cook for about 6-8 minutes. Add Garlic and let soften.
2. Slowly add Kale to pot (I say slowly because you have to cook a little of it down to get it to fit) then add diced tomatoes and little bit of water (about 1/4 of a cup). Season with salt and pepper to taste (I use one teaspoon garlic salt here). Put a lid on this, and reduce heat. Stir occasionally and cook for about 20 minutes.
3. While that is cooking, heat black-eyed peas with the Cavender's, other teaspoon of garlic salt and 1/4 cup of water. This won't take long - maybe 5 minutes.
4. Season the fish with the Cajun seasoning on both sides. Heat other tablespoon of oil in a non-stick skillet over medium-high heat. Add fish, cooking for about 3 minutes a side until it is done (will flake with a fork).

**Technically makes 4 servings, but if your Fish Filet's are puny - it really only makes 3.
**On Bryce's dish scale - it's a 4. There are a lot of pots and pans involved here.

My pantry staple: Quinoa (Quinoa Burrito Bowls)

I am amazed that I have gotten this far into blogging without writing about quinoa. We have it at least once a week, and I have so many  quinoa recipes I have found that I love (many, like this one, come from Pinterest). What makes it perfect for me is that it's filling, yummy, packed with protein and so quick to make. Also, because it's pretty bland you can do SO much with it. We buy it in the bulk foods section of our grocery store since we make it so much, and it's pretty cheap. It took me a while to get down the right cooking method for it, getting it "popped" without making it gummy. I found a method that seems to work best for us, and despite what any recipe recommends, its the way I cook my quinoa base, and then add from there. If you have never made it before, this is a good one to start with. It's basically using quinoa instead of rice, but it fills you up more and is healthier in many ways.

Quinoa Burrito Bowls

• 1 cup quinoa
• 2 cans black beans rinsed and drained
• 1/2 of yellow onion finely chopped or bunch of green onions chopped (both are yummy)
• 4 garlic cloves minced
• 1 tablespoon olive oil
• 1 bunch cilantro, chopped (you'll use it in various place in this recipe)
• 1 lime
• 1/4 teaspoon of chili powder
• 1/4 teaspoon of cayenne
• salt and pepper

A lot like normal burrito bowls pick what you love for toppings - we use:

• 1 can corn
• 1 bag shredded lettuce
• 1 chopped avocado
• the extra cilantro
• Greek yogurt instead of sour cream
• Mexican blend of cheese
• Pico de gallo

1. Anytime you make quinoa - use this method! Rinse the quinoa in a fine mesh strainer. Combine 1 cup quinoa and 1 and 3/4 cup of water in a pan. Bring to a boil. Cover, knock the heat down to  low. Keep and eye on it. In about 15 minutes it should be close to done. When all the water is gone - it's done. 
2. While the quinoa is cooking, sauté the onions in a skillet with a little oil. After 4 minutes, add the garlic. Sauté for another 2-3 minutes until that is softened. 
3. Add in the black beans, 2 tablespoons of the cilantro, juice half of the lime, salt and pepper, chili powder, cayenne and 1/4 cup of water. Bring to a boil, then knock it down to lower heat and let it simmer about 15 minutes until most of the liquid is evaporated
4. Toss the quinoa with 2 tablespoons cilantro and the other half of the lime.
5. Build your burrito bowls with a base of the quinoa and then black bean mixture. 

***Makes 4 servings
***On Bryce's dish scale its a 2. Quinoa pot, skillet for black beans, cutting board. Great week night meal.

Different Shrimp Caesar Salad

I've mentioned before that we love salads as meals in my house. This one is fantastic. It's a Caesar Salad without a creamy dressing. So different and so yummy. It's another Real Simple Recipe that we kind of tweaked. Mainly, I made it easier, because I'm not going to go to all the effort to fire up our charcoal grill just to grill a few shrimp for a salad. Plus, some of the ingredients in the original recipe are not easy to find in our grocery stores. If you are looking for a new spin on a salad - this is a must try.

Mexican Caesar Salad with Shrimp

• About a pound of peeled and deveined raw shrimp (I buy it frozen which sometimes comes in smaller packages - 10oz is still plenty for us. If you buy frozen, obviously thaw it before cooking)
• 4 Tablespoons Olive Oil
• 1/2 teaspoon Cayenne Pepper 
• Salt and Pepper
• About 2 Tablespoons Red Wine Vinegar
• 1 tablespoon Worcestershire
• 1/4 of a jalapeño pepper minced (I have to use gloves to do this or my fingers burn for days)
• 2 cloves garlic minced
• 1 big head of Romaine Lettuce chopped into bite size pieces (they sell a pack of 3 romaine hearts I like to use here)
• 1 granny smith apple cut into matchsticks
• 1/2 small red onion thinly sliced
• 1/4 cup of pepitas
• 1/2 cup of some sort of mexican cheese, shredded or crumbled (like cojita or queso fresco - if you can't find - a mexican blend will do) 

1. In a big bowl (which you will eventually mix all the salad in ) mix together 3 tablespoons olive oil, vinegar, worcestershire, jalapeño, garlic, and a little salt and pepper. 
2. Heat the oven (or toaster oven) to 350. Spread the pepitas on a baking sheet and toast for about 10 minutes. You'll start to hear them pop when they are getting toasty. Toss them every few minutes so they don't burn.
3. Toss the shrimp in a tablespoon olive oil, cayenne, salt and pepper.
4. Heat a little bit of oil in a skillet, throw in the shrimp and cook until opaque. We constantly stir here. 
5. Add the lettuce, apple, onion to dressing and toss. Add in the shrimp. Then throw the pepitas and cheese on top.

**This would easily make 4 dinner servings if you have the full pound of Shrimp. We don't keep salad leftovers, so it makes a couple of giant salads for us and we toss the leftovers. 

**On Bryce's dish scale (reminder 1-5, 5 being the worst) this is a 2. A little more dishes than he likes. Big bowl, Skillet, bowl you toss the shrimp in, cutting board and knife.