It's been a while since I've posted a Smells Like Brownies & Well Dined vegetarian lunch team-up recipe, what with holidays and traveling and all. Now I return to you with this delicious flatbread made with hearty whole-wheat dough, tender brussels sprouts sauteed in brown butter, creamy goat cheese, and salty Parmesan and capers. So good.
We called it a flatbread instead of a pizza simply because the toppings seemed more along those lines, and they were a bit loose and not glued down by cheese. But it doesn't really matter what it is called.
I think brussels sprouts got a bad rap in the 80's when everybody was boiling them to death, gross. But when they are roasted until they caramelize or shaved thin and served raw - yum. Here we saute them quickly in some brown butter and toss them with goat cheese and capers - double yum.
Lots of freshly grated Parmesan goes on top (plus more when it comes out of the oven). It's just beautiful.
I had a plan to make spinach and butternut squash lasagna roll-ups last week. But then I decided to add chicken so that Jasper would be more likely to eat it (note that this plan failed, ha). And then I thought it would be good to make my own spinach whole wheat noodles, which turned out to be too fragile to roll up, especially with the heavy chicken added. So it turned into a regular layered lasagna instead, and I'm not even sad. The colors were so pretty, and it was gooey and cheesy and filling.
So here's where I made a mistake - I thought I would be clever and puree the spinach in the food processor instead of the blender before adding in my flour in order to reduce the number of dirty containers. Except that the food processor didn't really puree the spinach very well. I even had a moment where I stopped and thought I should transfer it to the blender and decided against it, *sigh*. All those little flakes of spinach made the dough very fragile and difficult to work with, but I stuck it out.
The noodles turned out fine (and they certainly tasted good) when cooked, but they were still too fragile to roll (and not very pretty).
So I just layered them instead and all was well. Now, remember earlier this week when I talked about having leftover butternut squash? Well, this is where it went. I pureed the roasted squash and shallots together to make a sauce. A little of that went on the bottom of the pan, then a layer of noodles.
You guys. This is my FAVORITE movie. Ever. Seriously. And it is the January pick for Food 'N Flix! I am so excited that I can't even... wait... wait a second... how is this a foodie movie? I mean they do eat food in it, but... whatever, I don't even care. A brain, an athlete, a basket case, a princess, and a criminal thrown together for one day of detention - it's The Breakfast Club!
Mad props to Eliot's Eats for choosing this movie, but what a tough one to get a recipe inspiration from! In the end, I decided to make what I would want for lunch if I was stuck in detention. I mean, sushi would be great (looking at you, Molly Ringwald), but I can't make that at home yet. So instead I present to you the best sandwich in the world! To me, at least. Turkey, bacon, avocado, and a fried egg on toasted whole wheat bread slathered with roasted garlic aioli. Everything I want and nothing I don't, this is sandwich perfection. I'm calling it The Breakfast Club Sandwich because it has breakfast food like bacon and egg, and is kind of like a club sandwich. It's so clever, I'm dying.
I don't have a recipe for you (cuz it's a sandwich), but I want you to bust out your copy of The Breakfast Club and tell me what your detention meal would be. A classic pb&j, perhaps? Or something more exotic like cereal and pixie sticks with mayo?
I saw this on Pinterest and thought it looked like a great idea! Put a bunch of ingredients in a pot, boil it for 10 minutes, and the cooking water becomes the sauce - cool!
Unfortunately, the first time I made this I followed another blogger's recommendation and used vegetable stock instead of water for extra flavor. Big mistake. The stock I used was darkly colored and had a very strong flavor. The end result ended up tasting like pasta with gravy - gross. The soupy flavor totally overwhelmed the tomato and basil, and it was really just not good.
But it seemed like such a good idea that I wanted to give it another try. Water, not stock, this time; and no red pepper flakes (too spicy for me).
This time it worked great! The starchy pasta water cooks down and clings to the pasta like a sauce, and the tomato basil flavor is nice. I still prefer a traditional Pomodoro, but this is great if you don't have a lot of time and only want to use one pot. Some things to keep in mind - stir frequently or it will stick to the bottom; make sure to cut the onion really super thin because it doesn't cook for very long; fresh roma tomatoes will give you the best flavor; and don't break your pasta to make it fit into the pot, after the water starts to boil the ends will become soft enough for you to fold the pasta down.
I've been doing this thing lately where I pretend that making a pasta sauce out of vegetables makes up for the fact that I am eating pasta. Leave me to my delusions, I'm not ready to face the truth. I have three such recipes for you today, and the first is this gorgeous roasted beet sauce that will make your pasta intensely fuschia. Simply roast some beets, allow to cool slightly, peel, and puree with some starchy pasta water. Toss with cooked pasta, season, and serve. I topped mine with ricotta and fresh oregano.
Next up is a broccoli sauce - what could be more healthy than broccoli? I am not really used to broccoli because my father is allergic and we never really had it growing up. My poor husband loves broccoli (shocking since he is NOT a veggie eater), so I am trying to familiarize myself.
Did you know that you should peel broccoli? I didn't. Apparently the outside part is tough and bitter. Anyway, peel and chop the broccoli, steam, and then saute with butter, onion, and garlic. Add some cream, puree, and toss with pasta and a bit of that magical pasta water. Top with a gratuitous amount of Parmesan. And before you start yelling at me - know that many vegetables need to be eaten with fat in order to allow the body to fully absorb the nutrients - FACT.
Lastly we have a roasted red pepper alfredo. I think this one might be my favorite - super creamy and cheesy with a ton of roasted pepper flavor. I topped it with grilled chicken that I marinated in olive oil, lemon juice and zest, garlic, rosemary, and oregano.
They sell roasted peppers in jars at the grocery store, but it turns out that it is super easy (and cheaper) to do at home - just pop them in a 500 degree oven for 30 minutes, allow to cool, then remove the stem, seeds, and core. Toss the roasted peppers into a mixture of onion, garlic, half and half, herbed goat cheese, and Parmesan; puree and enjoy.
So this little beauty came about due to inspiration from Bev Cooks and the need to get rid of a lot of leftover ingredients from other meals. Sort of a clean-out-the-fridge-in-the-most-delicious-way-possible sort of thing.
I had leftover ricotta from this recipe, with you may recall from last week. Well, not really leftover since I purposefully made double the amount I needed.
And I had little nubs of radish left over from this Spring salad I made inspired by this Martha Stewart recipe. I didn't post about it but it had butter lettuce, shaved radish and fennel, blanched peas and asparagus, and fresh mozzarella in a lemon juice and sour cream dressing.
Back again with another vegetarian lunch team-up with Smells Like Brownies. This healthy enchiladas are made with whole wheat tortillas and packed with tons of veggies. There is plenty of protein from black beans, but you could always add some shredded chicken if you want. The sauce couldn't be easier - it's just a jar of salsa! Fresh, bright, and super filling - these are awesome and sure to please the whole family.
Step 1 - place a mixture of black beans, spinach, corn, and cheese onto a tortilla. We added in some diced zucchini, too!
My junior year of college I studied abroad in Galway, Ireland. Well - not so much studied as occasionally stopped by classes. It was an amazing semester and really cemented my love of everything Irish - culture, music, food, beer. So even though St Paddy's isn't as big a deal in Ireland as it is here, I wanted to celebrate it in honor of the time I spent there. And how do I celebrate holidays? Dinner party! So I loaded up a playlist with Flogging Molly, Young Dubliners, and The Corrs, and prepared to have some good craic.
For the main course - Corned Beef with Colcannon (mashed potatoes with cabbage). The great thing about this is that you can throw all the veg into the pot with the beef and let it all cook together - easy! So I started by putting carrots, celery, potatoes, and an onion into the bottom of the pot.
Mmm - veggies. They can be rough chopped in big pieces because they will be discarded (except for the potatoes). Since I was having people over I ended up doing two briskets - one in the slow cooker and one in a cast iron Dutch oven. Same process, different cooking times.
I laid the corned beef on top of the veggies, pickling spices included. You should be able to find corned beef vacuum packed with pickling spices in your grocery store, especially around St Paddy's. I cut the cabbage into wedges and put them on top/to the side of the beef. That is half of a head in the picture, the other half went into the Dutch oven with the other brisket.
White lasagna with shredded chicken, spinach, butternut squash, whole wheat pasta, and low fat cheese for a super delicious, creamy, but light dinner? Yes, please!