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! (more…)
Here’s a simple one – 6 ingredients, 1 crockpot, 4 hours, 1 amazing and addictive soup. So easy, so delicious and creamy, and pretty healthy if you use low-fat cream cheese and turkey sausage. Try to get bulk sausage from your butcher, if you can. The big name/pre-packaged stuff (Jimmy Dean, I’m looking at you) has high fructose corn syrup – yuck! Jasper is not a big fan of soups, unfortunately – which means that I got to eat this every day for lunch for a week and never got sick of it. In fact, I was still craving it after it was gone!
Creamy Tortellini Soup
You can thank Pinterest for this one. You need frozen tortellini to stand up to the long cooking time. If you can’t find it, reduce the cooking time by half for dried and even more for refrigerated. Also, if you are not using “Italian Style” tomatoes, you will need to add some spices.
adapted from Little Fellows
serves 4-6
1 lb ground sausage, preferably turkey
1 (8 oz) block cream cheese or neufchatel (less fat), I use cream cheese made from Greek yogurt which is as low fat as neufchatel but has more protein
1 (19oz) bag frozen cheese tortellini
1 bag fresh spinach (5 oz is common, but use as much as you want)
2 (14.5 oz) cans Italian style diced tomatoes
4 cups low sodium chicken broth
Brown the sausage and put into the crockpot with the cream cheese. Stir around a bit to break up the cream cheese and get it to start melting (this will help prevent lumps). Add in the rest of the ingredients. Set temp to low and cook for 3-4 hours (check pasta texture at 3 hours).
Curry. Banana. Ice Cream. When I found this recipe, I flipped. It sounded AMAZING. One of the best truffles I’ve ever had was a curry banana flavor.
And there aren’t just plain old bananas in here, either. No – they are roasted bananas. And not only that, but roasted with brown sugar and butter. Is anyone else drooling right now?
These smell incredible when they come out of the oven, covered in sticky brown sugar goodness. You scrape all that sweet stuff into a blender with whole milk and your favorite sweet curry powder, then into the ice cream maker – simple as that. I am seriously in love with this ice cream.
I am also in love with this milkshake that I made with it, chocolate syrup, and Bailey’s. Boozy milkshake for the win!
3 medium-sized ripe bananas, sliced into 1/2 inch pieces
1/3 cup packed light brown sugar
1 tbsp butter, cut into small pieces
1 1/2 cups whole milk
2 tbsp sugar
1/2 tsp vanilla extract
1 1/2 tsp freshly squeezed lemon juice
1/4 tsp coarse salt
1 tsp sweet curry powder (I used this one)
Preheat oven to 400 degrees F.
Prepare bananas and toss them with the brown sugar and butter in a small (2-quart) baking dish. Bake for 40 minutes, stirring once during baking, until the bananas are browned and cooked through.
Scrape contents of the dish (bananas and the thick sugar syrup) into a blender or food processor. Add the milk, sugar, vanilla, lemon juice, salt, and curry powder, and puree until smooth.
Chill mixture thoroughly in the refrigerator (4 hours). Pour into your ice cream maker and churn according to manufacturer’s instructions. Transfer to a plastic container, press wax paper onto surface, and freeze until firm (about 4 hours).
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. (more…)
We are finally getting into some Spring weather here but I am way behind on my posts, so I’m sorry if the cold weather stuff drags on a bit! I actually made this Pumpkin Cream Cheese Loaf all the way back in October – yikes! Put it uses canned pumpkin, so you can make it whenever that is available. I found this recipe through Pinterest which advertized only 500 calories for a WHOLE LOAF!(!!!) Oh-em-gee! Can it be true? Delicious and healthy? The unicorn of pumpkin loafs?! EDIT – Well, no in short – it is not. It actually has more than 1000 calories per loaf and it doesn’t taste that great. But I will leave it on here in case someone has a use for it. EDIT
Okay, I wouldn’t really call it healthy. It’s low calorie and low fat due to the use of low-fat cream cheese, egg whites vs whole eggs, and applesauce vs oil. And it uses half fake sugar and half real sugar, but I’d still call that a sugary snack.
As for deliciousness? I’d call it okay. You can definitely taste the fake sugar and it isn’t as dense and luxurious as the real thing, but it’s a pretty good substitute. So all-in-all I’m going to call this decent but not amazeballs. (more…)
Okay – it is really hard to get an attractive picture of a shepherd’s pie. The blogger I got this recipe from did cute little individual dishes and I thought “Ain’t nobody got time for that!” and just did one big casserole. But after posting a very unattractive photo on facebook (that sparked a crazy battle between two friends, no joke) I know why she did it that way!
Photography aside, this dish is great. Lean but satisfying ground turkey mixed with a ton of veggies make a hearty filling.
Topped with delicious super-food sweet potatoes, this version of shepherd’s pie is super healthy and super delicious.
Baking it in individual dishes is definitely cuter and neater, but if you don’t care whether the topping gets mixed into the filling on the plate – you can totally do one big dish. (more…)
I don’t know about you, but I am not a huge fan of raw carrots. Warm spiced carrot soup with tahini on a cold day, though? Yeah, I’m a big fan of that.
This is another dish brought to you by my vegetarian lunches with Melissa at Smells Like Brownies. She pulled together a couple of recipes to come up with this one.
Carrots, onion, garlic, coriander, and cumin all go into the pot with vegetable stock. (more…)
Here is a dish that is simple, easy, healthy, and totally delicious.
All you do is mix together cooked quinoa, wilted kale, caramelized onions, eggs, and cheese; then bake until set.
It sets up a bit like a frittata. So simple!
Quinoa and Kale Crustless Quiche
adapted from Food 52
serves 4-8
1/2 cup quinoa
1 cup water
2 tbsp olive oil
1 bunch kale, stems removed and cut into ribbons
1 sweet onion, thinly sliced
2 cloves of garlic, minced
1/2 cup shredded white cheddar cheese (or whatever you like)
3 oz reduced fat cream cheese (or Laughing Cow), cubed
4 eggs
salt and pepper to taste
Preheat the oven to 350 and prepare a 9″ pie dish (either butter the dish thoroughly or spray with baking spray).
Rinse the quinoa. Combine the quinoa and water in a pan. Bring to a boil on medium-high heat and then reduce to a simmer. This will take about twenty minutes. Set aside.
Meanwhile, start to caramelize the onions. Heat the olive oil in a large saute on medium heat. When the oil is shimmering, add the onions. Slowly cook until the onions are soft and browned. Remove the onions from the pan, and place them in a large mixing bowl.
Add the kale into the hot onion pan. On medium heat, cook until the kale is wilted and bright green, about two minutes. Allow the greens to cool. Squeeze out any extra liquid using a sieve or a clean dish towel.
Add the kale, quinoa, garlic, cream cheese and cheddar to the mixing bowl. Stir the ingredients so that they are evenly distributed.
In a small bowl, whisk the eggs so that they are well combined. Pour over the quinoa/kale mixture. Stir until the egg clings to the greens. Add salt and pepper.
Pour the mixture in the prepared pie dish. Bake for about 45 minutes, until the top is golden and the pie has started to pull away from the edge of the baking dish. This dish is delightful hot, but even better at room temperature.
I’ve been playing with combining squash and pasta for comforting Fall/Winter dishes. Like last weeks White Lasagna or the Butternut Squash Stuffed Shells from the beginning of the month. And now I have a few more, starting with this Butternut Squash and Leek Pasta Sauce.
This is simple and delicious – pureed squash, leeks, garlic, butter, sage, and Parmesan form a rich and creamy sauce to perfectly coat spaghetti.
Next up is Pumpkin Macaroni and Cheese with Amaretti Crumbles.
Roasted pumpkin combined with noodles, cheesy bechamel, and sage.
‘Then topped with delicious almond cookies and baked. Yum! So comforting in cold weather. (more…)
My friend Keerin was coming over to watch Game of Thrones (I’m pretty much obsessed) and I wanted to make some food for us. She is vegan and I do not cook vegan food that much so I was trying to think of what I could make. I knew that I had a bunch of fresh and frozen vegetables, but I didn’t want to make something boring. That’s when it hit me – we could play with my mini pie machine!
What the heck is a mini pie machine, you ask? It’s a fun little electrical device, kind like a panini press – except that it makes adorable personal sized pies! The machine comes with a cutter to cut the perfect size circles for the base and top. You use puff pastry for the tops and you can either use puff pastry or pie dough for the bottom. I am not a big fan of store bought-refrigerated pie dough is general, but it works great for this because it is a bit tougher. All you do is press a circle of dough into the bottom of one of the four wells using a tool that is included, spoon in the filling, lay a circle of dough on top, and close the lid. The pies cook in about 8 minutes – so fast! Because the cooking time is so short, the filling needs to be precooked.
Fear not if you do not have this machine, though (and I assume most people don’t because it is silly and extravagant) – You can just fold circles of dough over filling into half moon hand pies and bake them in the oven.
So, because the pies are personal sized and because they cook so quickly – I knew that each of us could play around with filling combinations. I had frozen peas, corn, green beans, spinach, and butternut squash – so I microwaved those to pre-cook them (I cut the green beans into bite-sized pieces). I cut up some carrots and parsnips and microwaved those, and then I drained a can of chick peas (gotta have protein!). I also had some fake beef crumbles and Keerin brought some fake cheese. (more…)
