It is possible to whip up a salad in under 30 minutes and have it be both healthy and fun. Try this roasted pear, parmesan & spiced pecan salad.
Last month for the Secret Recipe Club, JJ (84th & 3rd) was assigned to my blog and she made her own version of my bagel for one recipe which looked even better than mine. Shortly afterwards I received the next month’s assignment and lo and behold I was assigned to JJ’s blog this month! After reading her “about” page more she sounds like someone I can relate to: thinks about lunch while eating breakfast, loves to travel, practices yoga, runs, and does both in order to eat cake. I’ve always said that I work out not because of what I eat, but for what I want to eat!
That being said, I do try to eat healthy outside of my dessert fetish and am always looking for fun recipes which are also healthy. Guess it was meant to be that I would be paired up with JJ this month because she really does know how to make even healthy food fun with things such as vegan salted caramel truffles, 5 minute chimichurri sauce, and ombre key lime popsicles. And this salad was anything but boring. A bed of baby spinach and arugula topped with sweet roasted pears, salty Parmesan cheese, and spiced pecans. The sticky spiced pecans are pure gold.
One year ago: Potato Nachos
Skip the rice and go meatless with this vegetarian cauliflower fried rice topped with crispy tofu and a peanut-soy sauce. With all that flavor you won’t notice that it’s not real rice!
What a crazy World Cup game yesterday! I had my bets on Germany but was expecting a close game, as I am sure most people were. After the 4th goal I was completely at a loss for words. By the 6th goal I stopped paying close attention and was attending to other things, therefore missing the final two goals making it a 7-1 win for Germany. I don’t think I’ve ever seen a score that high ever in soccer, even when playing on my own club teams growing up. What a sad way for the hosting country to be booted out of the race. At least they get to play in the third-place game. On the up side, I’m even more impressed with the USA team keeping Germany to one goal in our game!
But moving on to this stir fry. After seeing a couple recipes for cauliflower rice I was sold. All I needed was to get my hands on some cauliflower, and after my broccoli/cauliflower/cabbage U-picking adventure that mission was completed. The texture of the cauliflower may not exactly resemble rice but it was close enough that neither myself nor my dad were overly aware of the substitution. As for the tofu, it was so sufficiently drained and dried that it sucked up all the flavors from the peanut-soy sauce, resulting in some of the best tofu I’ve ever had. If you’re been looking for a super-vegged out meatless meal, I highly recommend trying this.
Oven-fried eggplant parmesan stays extra crunchy when topped with cheese and marinara only just before serving. Served alongside orzo seasoned with parsley.
For how much I enjoy eggplant there seems to be a shortage of eggplant recipes only my blog, only five to date and now the sixth today. Most of the recipes are pretty creative though with things such as eggplant veggie burgers, eggplant stuffed shells, and also eggplant manicotti. I do also already have a recipe for the classic eggplant parmesan but the one I am sharing today is a little different. The first version was layered in a casserole after the eggplant was breaded. This time it is served separately in order to preserve the crunchiness of the breading. Slices of fresh mozzarella cheese are thrown on at the end and placed under the broiler just long enough to get all gooey. Served with warm marinara and orzo seasoned with parsley.
This dish is a garlic lover’s dream. Mini gnocchi (gnocchetti) and asparagus are tossed in a garlic-gorgonzola cream sauce made with enough garlic to keep the vampires away.
Today is National Garlic day and to celebrate I joined up with a bunch of other food bloggers to share recipes that predominantly feature this beloved food enhancer. There’s even a stellar giveaway to go along with it!
When thinking of what to make for the occasion, I immediately thought of a garlic restaurant in San Francisco at which I once ate, which takes pride in how much garlic they use every day. We had garlic seeping out of our pores afterwards and I relished in it, refusing gum afterwards. This pasta dish is my recreation of what I ordered – mini gnocchi (gnocchetti) and asparagus tossed in a garlicky-gorgonzola cream sauce. I used 8 cloves of garlic (which amounted to 1/4 cup minced) in the sauce. In other words, this is not for the faint of heart when it comes to garlic.
Check out all the other garlicky goodness happening today:
- Black Garlic Chocolate Chunk Ice Cream from girlichef
- Caesar Tartlets with Sweet Garlic Butter Crusts from Karen’s Kitchen Stories
- Easy Garlic Infused Olive Oil from MarocMama
- Garlic and Herb Lamb Chops from Healthy. Delicious.
- Garlic Bread from My Catholic Kitchen
- Garlic Dill Roasted Potato Wedges from From Gate to Plate
- Garlic Fried Rice from Crazy Foodie Stunts
- Garlic Soup with Cheese & Garlic Olive Crunch Bread from The Not So Cheesy Kitchen
- Garlic Trifecta with Quinoa Pasta and Spinach from Peaceful Cooking
- Gnocchetti with Asparagus and Garlic-Gorgonzola Sauce from The Spiffy Cookie
- Heart Healthy Roasted Garlic Chicken Recipe from It’s Yummi!
- Roasted Garlic Butter from Basic N Delicious
- Roasted Garlic Chicken Pizza Pockets from Cindy’s Recipes and Writings
- Slow-Roasted Lamb with 40 Cloves of Garlic from Food Lust People Love
- Vampire Garlic Dip from Kudos Kitchen By Renee
One year ago: Strawberry, Mango, and Yogurt Smoothie
Two years ago: More Fudge Less Pudge Brownies
Change up your quiche routine with a crispy hash brown crust baked in a cast iron skillet. Fill it up with broccoli, cauliflower, eggs, and cheese or any of your favorite quiche add-ins for a great way to start the day.
This post is a bit delayed but better late than never! While in LA Kate requested that I make a quiche one day for breakfast which was perfect because I had been wanting to try out a hash brown crust. Since my nephew Luke loves broccoli I knew I had to incorporate that into the quiche as well, which lead to the creation of this broccoli and cauliflower quiche with a hash brown crust! Instead of baking it in a pie pan, the quiche is baked and served in a cast iron skillet. Food is more appealing when presented in a cast iron skillet, don’t you think? If you don’t have a cat iron, use an oven-safe skillet or a 10-inch spring-form pan.
One year ago: Hot Oat & Quinoa Cereal
Spaghetti with roasted butternut squash and Brussels sprouts proves that that winter squash and vegetables transcend the seasons. Especially when paired with a Greek yogurt cream sauce.
The weather was finally showing signs of spring sticking around but has suddenly revived its pesky habit of dropping to nearly below freezing today. Here I was getting into the groove of spring attire only to be denied once more. As a result I continue to crave roasted winter vegetables/squash such as Brussels sprouts and butternut squash. With this cold front sweeping the nation I figured a pasta dish with some season-transitioning flavors would help comfort the cold away, especially when paired with a creamy Greek yogurt sauce. I even put some fried sage on top, in all its crispy and falvorful glory.
One year ago: Creamy Pesto with Mini Ravioli, Asparagus and Sun Dried Tomatoes
Creamy wild rice and fresh asparagus come together in this baked side dish. Serve it alongside your favorite cut of meat – it’ll go with just about anything.
Let’s talk plastic bags. I try to use reusable shopping bags wherever I go and have already told my story about them confusing retail but not grocery cashiers, yet sometimes they like to wait in the car instead of coming into the store with me. Such occasions result in a double dose of annoyance because not only do I have to get plastic bags but the cashiers have a habit of using excessive amounts of them. Yesterday I had one bag with a single can of black beans and another with just a block of cheese and container of sour cream. Apparently those three items would not get along if placed in the same plastic bag. I understand they don’t want the bags to break but that’s just silly. My milk was also bagged, which is not a light item and conveniently already possesses a handle. This is why I prefer self-checkout. Alas, I will just bring them back for recycling.
In other news (I need a new transition phrase because that one gets used a lot), I made a side dish! They appear so infrequently on this blog that I get excited when there’s one to share. Especially when it is something that pairs so well with a variety of things. Grilled steak? Definitely. BBQ chicken? You bet. I served it with apple jelly-glazed pork chops and it was wonderful. Wild rice and fresh asparagus are mixed together in a creamy sauce, topped with cheddar cheese, and baked until bubbly.
One year ago: Baked Quinoa Chicken Parmesan
Searching for a great meatless meal? These cheesy vegetable enchiladas are packed with so much flavor that you won’t even miss the meat.
For the past 5 days I’ve been on the opposite side of the country, visiting family in LA and San Diego because my nephew is turning two, doubling his age! Can you believe it’s already been another year since his first birthday? I certainly cannot. His birthday party was this past Saturday but I am waiting to share the photos until his actual birthday this Wednesday, March 26th. Stay turned for that if you’re into adorable two-year olds.
In the meantime, feast your eyes upon my latest enchilada creation. With sweet potato, black beans, corn, bell pepper, rice and cheese, these veggie enchiladas are packed with so much flavor you’ll find that meat would be completely unnecessary. And then throw some avocado on top while you’re at it.
If a leprechaun ordered a pizza, this is what it would look like. Green spinach crust, pesto, mozzarella, goat cheese, and four-leaf clover bell peppers.
St. Patrick’s Day is a whirlwind of corned beef, rainbows, green food, and Guinness. This recipe is no exception from that list, with a green spinach pizza crust, topped with green basil pesto, mozzarella and goat cheese, followed by green and yellow bell peppers cut to look like four-leaf clovers. I actually tried to find green cheese but decided the white was a nice contrast for the appeal factor.
Using half the spinach pizza dough, this recipe makes one medium pizza. If you want to use it all, make a larger pizza or two medium ones but make sure to double your toppings. Or you could make dinner rolls with the other half. How about cheese stuffed spinach dinner rolls?
In other news my pizza stone and peel are just big enough to make a 13-inch pizza (therefore making this one medium pizza). Although I do have a 16-inch pizza pan, I am now in the market for a 16-inch or larger pizza stone and peel. Because pizza stones rock. If you don’t already own one I strongly suggest adding it to your wishlist. Assuming you like to make homemade pizza on a regular basis.
I don’t know what it is about pizza but I have a very hard time capturing appetizing photos of pizza slices. No matter what angle or lighting I use, I rarely enjoy looking at the photos I take of pizza slices. As a result I tossed every single one for this pizza and was left with just unsliced photos. Maybe that’s why I don’t make pizza as much as I used to these days, because of its unphotogenic nature? Thankfully, I always take pictures before I slice into anything just in case so I at least have a shot of the whole pizza itself.
Pictures aside, the toppings on this pizza are perfect for fall and butternut squash happens to be one of my favorite fall/winter squashes to cook with. In fact, at the end of the season last year, it went on sale so I stocked up and froze it after being peeled and cubed. But that’s long gone and this pizza was made with fresh butternut squash from this season.