Easy Braised Collard Greens

This allllll goes back to two of my girl friends bachelorette parties almost a year and two years ago.  We went to Nashville for both and had the most amazing collard greens.  Well I haven't been able to get them out of my mind since and have made them a few times, but finally captured a picture to blog the recipe!  Its a pretty loose recipe since I don't really measure the seasonings and have made them with both bacon and ham (from a leftover whole ham roast), but if you follow the jist of it, you can make it your own and I'm positive it will be amazing like ours have always turned out.  They are just so savory and delicious.  Like I said in my last post, we had these with Scalloped Potatoes & Butternut Squash for the perfect dinner.

Easy Braised Collard Greens
loosely adapted via the Kitchn

2 bunches collard greens 
10 cloves garlic
1 onion
Red pepper flakes, to taste
1/4 pound bacon (or ham, I am never exact on measurements here) 
4 cups chicken broth (I used a 32 oz box vegetable broth)
Salt and pepper

Fold the collard leaves in half and cut out the tough stems. Stack the leaves, roll tightly and slice into ribbons. Wash the ribbons thoroughly and set aside to drain. Dice the onion and the garlic.

Cut the bacon into 1-inch pieces. Heat the olive oil in a large deep pot over medium heat and add the red pepper flakes and bacon. Cook until the fat renders out and the bacon is getting crispy. Remove the bacon with a slotted spoon.

Add the onion and garlic and turn the heat to low. Cook them slowly in the bacon fat, stirring frequently, until soft and golden. This should take at least 10 minutes. Turn the heat lower if they begin to darken.

Add the collard greens and bacon, stirring until wilted (you might have to add more in batches if they don't all fit). Pour in the broth and season with a little salt and pepper. Bring to a low simmer, cover, and cook for as long as it takes to reach the tenderness you prefer. This will take time, plan for at least 30 mins.  Taste and season with more salt & pepper if desired.

Scalloped Potatoes and Butternut Squash

I had been craving some collard greens (recipe coming next!) and was looking for something to make along side them for dinner.  While I've made regular scalloped potatoes and they are freaking delicious, they are usually made packed full of heavy cream and butter so I wanted to find something a little healthier.  I loved this fall spin Rachael Ray put on them by adding the butternut squash; and incorporating the sage and garlic into the sauce made them absolutely delicious.  Seriously, me and Corey stood at the stove eating them straight from the pan before even making our plates.  In addition I also made the sauce with 1 cup half and half and 1 cup milk, verses the 2 cups heavy cream per the recipe to make it healthier.  Note:  the sauce sort of separated when I made it since its not as creamy I guess, but it was still so so good. 

Scalloped Potatoes & Butternut Squash
via Rachael Ray

 

2 cups heavy cream  (I used 1 cup milk and 1 cup half & half)

4 large sage sprigs  

3 cloves garlic, smashed 

2 pounds baking potatoes (about 4 large), peeled and thinly sliced  

1 butternut squash (2 lbs.), peeled and thinly sliced 

2 cups coarsely grated Gruyere (I used shredded monterey jack)  

Salt and pepper

 

Preheat the oven to 400 degrees . In a small saucepan, bring the cream, sage sprigs and garlic just to a boil over medium heat. Remove from heat; let steep.  

 

Meanwhile, in a large bowl, toss the potatoes and squash with 1 1/2 cups cheese, 2 tsp. salt and 1 tsp. pepper. Transfer to a greased 3-qt. baking dish. Remove the sage and garlic from the cream mixture, then pour over the vegetables. Sprinkle with 1/2 cup cheese and more pepper. 

 

Bake, covered, until the edges begin to bubble, about 30 minutes. Uncover and bake until the vegetables are tender and the top is browned, 25 to 30 minutes. Let rest for 15 minutes before serving.

Feel Good Hearty Granola Bars

Yum.  These granola bars are exactly as they sound they are sweet and hearty and make you feel great knowing they're good for you!  They aren't packed with butter or sugar or anything bad to make them taste great.  We've made them multiple times and Reese loves them just as much as we do.  I usually make the full batch and freeze half to eat the following week.

Feel Good Hearty Granola Bars
via Oh She Glows (check out her blog!!!)

• 1.5 cups mashed ripe banana (about 3 medium/large bananas)
• 1 teaspoon pure vanilla extract
• 2 cups rolled oats
• 3/4 cup dried cranberries, raisins, or cherries, chopped (I haven't tried cherries yet)
• 1/2 cup walnuts, chopped
• 1/2 cup sunflower seeds
• 1/2 cup pepita seeds (shelled pumpkin seeds)
• 1/2 cup sliced almonds
• 1/4 cup hulled hemp seeds (I didn't have so used chia seeds)
• 1 teaspoon cinnamon

1. Preheat the oven to 350F. Line a large rectangular baking dish (approx. 8.5" x 12.5") with foil or parchment paper so the bars are easier to lift out and lightly grease the foil.
2. In a large bowl, mash the banana until smooth. Stir in the vanilla.
3. Place the rolled oats into a food processor (or blender on the lowest speed) and pulse until the oats are coarsely chopped (but still with lots of texture). Stir oats into the banana mixture.
4. Chop the walnuts and dried fruit and stir these and the rest of the ingredients into the banana-oat mixture until thoroughly combined.
5. Spoon mixture into prepared dish. Press down until compacted and smooth out until even.
6. Bake for 23-27 minutes until firm and lightly golden along the edge - do not overcook! Place dish on a cooling rack for 10 minutes then carefully slide a knife to loosen the ends and lift out. Place granola slab on a cooling rack until completely cool.
7. Slice into bars once they are cool.

Pumpkin Cornbread

I really really love cornbread, lets just start there.  I make it all the time from the little blue Jiffy brand box (especially with chili!) because the two times I've tried to make it homemade, it just wasn't good at all.  This recipe on the other hand is on point!  Its delicious, not the least bit dry, and has the perfect hint of pumpkin.  I've made this a few times with this black bean chili, but it would be perfect with any soup!

Pumpkin Cornbread
via Recipe Girl

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 Tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup cornmeal
2 large eggs
1 cup unsweetened pumpkin puree (canned or freshly cooked and processed)
2/3 cup light brown sugar, packed
1/4 cup canola oil
1 Tablespoon molasses

1. Preheat oven to 400°F. Grease 10-inch glass pie pan or 9-inch square baking pan.
2. Sift flours, baking powder, salt and spices into a large mixing bowl. Whisk in cornmeal.
3. In separate bowl, beat eggs lightly. Whisk in pumpkin, brown sugar, oil and molasses.
4. Make a well in the dry mixture. Add pumpkin mixture and blend batter with a few quick strokes (just until blended- don't over-mix).
5. Pour batter into prepared pan. Bake for 30 minutes, or until cornbread is browned and the surface has a slightly springy feel.

Curried Lentils & Rice Bowl w Cashew Cilantro Dressing

I planned to make this dinner last week, but kept putting it off for some reason.  I just couldn't decide what it would turn out like and wasn't sure if we would like it.  Oh man it was delicious.  I think the thing with this meal is you can really have it anyway you like.  We chose to make it into big spinach salads with the cashew cilantro dressing with a big ole scoop of the lentils and rice on the side of the bowl.  It was nothing short of delicious!

I loved how the curry flavor wasn't overpowering at all.  I replaced some of the water with a can of coconut milk and it made the rice and lentils so creamy and delicious.  I also added sweet potatoes with the carrots and loved the combo.  I thought the salad dressing was delicious, but a little runny for my taste so that's the only other change I made in the recipe below.

Curried Lentils & Rice Bowl w Cashew Cilantro Dressing
adapted from In Pursuit of More
**Note this makes a TON of rice & lentils in my opinion.  If you are just cooking for two or don't want a ton of leftovers, half this part of the recipe.  I just put our leftovers in the freezer and defrosted them to have this dinner another week!


**Curried Lentils & Rice:
1 tbsp olive oil
1 large yellow onion, chopped
3 tomatoes, chopped
1 tbsp fresh ginger, peeled and grated
1 tbsp curry powder
1 tsp cumin
1 tsp salt
4 cups vegetable broth, 32 oz box
1 can coconut milk
1 cup water
2 cups brown rice
1 cup green lentils
1 tsp salt

Roasted Carrots/Sweet Potatoes:
4 medium carrots, peeled and diced
2 sweet potatoes, peeled and diced
1 tbsp olive oil for roasting
salt & pepper

Cilantro Cashew Dressing:
1/2 cup water
1/2 cup olive oil
1/2 tsp salt
1.5 cups fresh cilantro (about 1 bunch)
1 fresh scallion, optional
1/2 cup cider vinegar
3/4 cup cashews
1/2 fresh jalapeño

To Serve for each bowl:
minced or sliced red onion (I omitted)
fresh spinach or greens of choice
1/4 cup roasted carrots/sweet potato
1/4 to 1/2 avocado
Cilantro Cashew Dressing to taste


To start, heat the olive oil in a large warm pot and add the chopped onion and salt. Cook, on medium, for 8-10 minutes or until the onion becomes translucent. Next, add the remaining dry spices and grated ginger to the pot and cook a further 2-3 minutes, stirring regularly until the spices become fragrant (being careful not to overcook and burn). Add the chopped tomato and cook a further 2-3 minutes. Next, add the lentils, brown rice, additional salt, broth, coconut milk, and water to the pot and stir well until thoroughly mixed together. Bring the mixture to a boil and cook, covered, on medium heat for 25-35 minutes, stirring here and there to ensure even cooking, until most of the liquid is absorbed and rice and lentils are tender. Feel free to add additional water if the mixture becomes too dry too quickly, a little at a time to achieve a mixture that isn’t too liquid-heavy.

While the mixture is on the stove, heat the oven to 400 degrees and wash, peel, and dice your carrots and sweet potatoes. Toss in the olive oil and a pinch of salt and pepper and roast in the oven for 25-35 minutes or so, turning them once or twice to ensure even browning. Once ready, remove from the oven and set aside until ready to use.

Finally, throw all of the dressing ingredients together into a blender and blend until perfectly smooth and creamy. Set aside in a clean jar until ready.

Serve each bowl filled how you would like.  Again we filled our bowls with spinach, drizzled with the dressing, topped with carrots, sweet potatoes and avocado and a huge scoop of the rice and lentils on the side.

Aloha BBQ Sliders

 Oh man, this combo is delicious.  If you haven't tried a "hawaiian" burger you need to make these!  Bacon, pineapple, bbq, so so good.  These are really fun summery burgers made on the grill and served on hawaiian buns.  But, you can make them anytime of year if you want a fun meal!  Just cook the burgers in a skillet.

Aloha BBQ Sliders
via Tidy Mom

1-1/2 pound ground beef
2/3 cups Barbecue Sauce, divided
3/4 teaspoon Montreal steak seasoning
1 pkg (12 each) Hawaiian dinner rolls
sliced Swiss cheese, around 3-4 slices
1 can (8 oz each) pineapple slices, drained (reserve juice)
6 slices of bacon
lettuce (I skipped)
cooking spray

Spray cold grate of gas grill with grilling spray.  Preheat grill for medium heat.  Combine barbecue sauce with 2 tablespoons pineapple juice.  Meanwhile, combine 1/3 cup of Barbeque sauce mixture to beef and steak seasoning in large bowl.  Shape mixture into 12 small patties.  Grill patties 3 to 4 minutes on each side or until cooked through (160°F).  Meanwhile, remove attached rolls from package; do NOT separate.  Cut in half horizontally.  Spray cut sides with grilling spray; toast on grill.  Grill pineapple slices for 1-2 minutes on each side (if desired).  Separate toasted rolls and assemble sliders;  Spread remaining barbecue sauce mixture on rolls, place a small piece of lettuce then patties on bottom halves of rolls; top with cheese, bacon and pineapple.  Close with tops of rolls.

Southwest Goat Cheese Pizza

This was one of our favorite pizzas I've made in a long time.  It was delicious!  The goat cheese was awesome with the southwestern flavors of cilantro, lime, and pablanos.  Such a great pizza.  I used the Pioneer Woman's pizza dough because it is by far our favorite!  Its so so so easy to make if you have a stand mixer and it is really delicious.  I try to make it at least the day before because the flavors really get better the longer it sits in the fridge (within 3-4 days).

Southwest Goat Cheese Pizza
via Sprouted Kitchen - (please check out her blog, its amazing!)

• 1/2 cup creme fraiche, room temperature
• sprinkle of smoked paprika
• 1 shallot, thinly sliced
• 1 roasted poblano pepper*
• 1 ear of corn, kernels removed (you can use 1/2 - 3/4 cup frozen corn)
• 1 cup crumbled goat cheese (I used a 5 oz log, crumbled)
• 1 packed cup baby arugula
• 1/2 cup cilantro
• 1 tsp. extra virgin olive oil
• juice of half a lime
• pinch of salt and pepper

Preheat the oven to 500'. Prepare the dough according to instructions and set up your pizza stone or baking sheet.  Collect all of your topppings together. Roll the dough out super thin, about 1/8''. Transfer the dough to your pan.  Spread the creme fraiche across the top. Sprinkle a bit of smoked paprika on top (chipotle powder works too if you like it spicy). Distribute half the goat cheese, the poblanos, shallots, corn and the rest of the goat cheese. Bake in the upper third of the oven for 12-15 minutes until the top browns in parts. Turn the oven to broil and cook another minute.  Remove the pizza to cool. In a bowl, combine the baby arugula, cilantro, oil, lime juice, and pinch of salt and pepper. Toss gently to coat. Top the pizza with the greens and cut as you wish.

* To roast the pepper, broil them in the oven until blackened on all sides.  Remove the pepper to a bowl and cover with plastic wrap or a towel. Allow them to steam for five minutes or until cool, this makes the skin easier to peel. Once they are cool enough to touch, rub or peel off the charred skin. Discard the stem and seeds and chop into small pieces.

Smoky Black Bean Chili

This delicious smoky chili was a good mix up for my normal chili!  It was a great vegetarian meal that was pretty darn healthy as well!  We loved this and it will definitely make its way into the rotation.

Smoky Black Bean Chili
slightly adapted from Rachel Ray magazine

1 tbsp olive oil
1 large white onion, chopped
3 carrots, peeled and chopped
1 bell pepper
1 cup frozen corn
2 tomatoes chopped
1 chipotle pepper in adobo sauce, chopped (I ended up adding a second for a spicy chili!)
chili powder, garlic powder, cumin, salt & pepper
2 cans black beans, rinsed
1 quart vegetable stock/broth
2 tbsp tom paste

Heat oil in large stock pot.  Cook onion, carrots, and pepper until tender.  Add all other ingredients and stir.  At this point the chili was too thin for our tastes so I used my immersion blender to puree a little bit until it was as thick as I liked.  Season with seasonings to taste.  We enjoyed this with shredded cheddar, greek yogurt, and cornbread.

Salmon Florentine

This is definitely becoming a regular in our home.  I've made spinach and feta covered salmon a few times and its great, but this was so so much better.  We have been loving sun dried tomatoes lately so they were a great addition.  And last minute this afternoon I thought of this fish I previously made with roasted garlic.  Have you ever had roasted garlic?  It is one of the simplest things to make and it adds incredible flavor.  Such a delicious healthy meal that was pretty simple to make!

Salmon Florentine
adapted from Self Magazine

1 lb fresh wild salmon
about 5 oz frozen spinach, thawed
1 head garlic
2 oz feta cheese, crumbled
5 sun-dried tomatoes, chopped
salt, pepper, red pepper flakes, basil
1 teaspoons panko bread crumbs, optional


Heat oven to 450. Cut the top off the garlic and wrap it in foil.  Bake at 450 for 30 minutes until garlic is roasted and tender.  You will be able to easily squeeze the cloves out.  Lower heat to 375.

Squeeze spinach of all excess liquid and place in a bowl. Add tomatoes, feta, and roasted garlic.  Season with salt & pepper, basil, and red pepper flakes and mix.  Place salmon fillet in a baking dish and carefully cover with spinach mixture patting down on salmon.  Sprinkle lightly with panko.  Bake until cooked through, about 10-15 minutes.


 

Mexican Grilled Polenta Pizza

I mean holy cow.  These "pizzas" are so so good.  They have that great grilled flavor, the polenta crust is crunchy on the bottom, yet somehow still sort of creamy inside, and the veggies - so so good!  This is why I love the blog world and making new recipes.  You find something so fun and inventive like this that I never would have thought of, yet we absolutely loved it.  If its too cold where you are to make these on the grill, I'm positive they would be just as delicious made indoors.  You could roast the veggies or even saute them and bake the crust in the oven as well, no problem.  I am starting to think of fun winter versions of this now with colder weather veggies!

Mexican Grilled Polenta Pizza

adapted slightly via Edible Ash

  

3 cups water

1 cup polenta grits

2-3 tablespoons extra virgin olive oil, divided 

1/4 teaspoon salt

1/4 teaspoon black pepper 

toppings: red onion, red peppers, zucchini, corn, black beans, taco sauce, smashed avocado, cheddar cheese, etc.

For the polenta: Bring water to boil in a large pot. Slowly stir in the polenta grits and bring to a boil. Reduce heat to simmer and place a lid on slightly ajar to avoid spattering. Stir frequently for 25-30 minutes [lid can be removed once spattering stops] until the polenta is very stiff. Stir in 1 tablespoon of olive oil and the salt + pepper. Taste and add more s/p if needed. *The polenta will seem thickened around 15 minutes but continue to cook the full time. Do not use these instructions for quick-cook polenta.
While cooking, line two, 8-inch round pans with parchment [or wax paper]. Spread half of the polenta in each pan with a silicone spatula being sure to spread evenly, firmly, and all the way to the edge. You want the pizzas 1/8-1/4-inch thick. Place in the fridge for at least 30 minutes until fully chilled.
While chilling cook any pizza toppings and set aside until ready to use.

Preheat your grill to 350-375* F [med/med-high]. Grease your grill grates and evenly brush 1-2 teaspoons of oil the top of each polenta crust. Remove from the pan and gently flip onto the grill. Peel the parchment off and close the grill. Cook for 7-10 minutes, until grill marks appear and the edges are golden brown. Lightly oil the other side then carefully flip with a large metal spatula. Grill for about 4 minutes then add toppings (I spread with smashed avocado, then shredded cheese). Close the grill and let cook for another 3-5 minutes.
Carefully remove from the grill and add the remainder of the toppings (veggies and taco sauce in my case), let rest for 2-3 minutes then slice on a cutting board and serve.
----
notes: Cooking polenta for hot breakfast cereal may only take about 5-10 minutes but when cooking to actually create polenta it takes about 30 minutes until it’s fully ready. It’s important to cook it this long so the pizza crust holds up when grilling. Pizzas can be made 1 night ahead and kept in the fridge overnight. Cover once cooled.
for the toppings: I sliced red onion, red pepper, and zucchini and tossed them in olive oil and taco seasonings.  Then I cooked them on the grill using my grill basket until tender. Then I added frozen (thawed) corn and black beans and tossed together. I set everything aside until ready to top the pizzas.

Spinach and Artichoke Spaghetti Squash

This was a really delicious spin on spaghetti squash.  It basically tastes like spinach and artichoke dip baked on top of the squash in a casserole dish.  Its packed with tons of great nutrition and yummy feta cheese.

Spinach and Artichoke Spaghetti Squash
via Taste & Tell blog

1 spaghetti squash, seeded
3 teaspoons extra virgin olive oil
3/4 cup chopped onion
salt and pepper
3 cloves garlic, minced
1/2 cup light sour cream
3 ounces less fat cream cheese
3/4 cup grated parmesan, divided
3 cups packed baby spinach
1 1/4 cups canned artichoke hearts, chopped
3/4 cup shredded mozzarella cheese

1. Place the spaghetti squash in a microwave safe dish, cut side up. Pour about half an inch of water in the dish, then cover with plastic wrap and microwave until soft, about 10 minutes. Remove and let cool slightly, then with a fork, scrape up the strings from the squash.
2. Meanwhile, in a pan, heat the olive oil over medium heat. Add the onion and cook until tender, 5-8 minutes. Season with salt and pepper, then add the garlic and cook until fragrant, about 60 seconds. Add in the sour cream, cream cheese and half of the parmesan cheese and stir until the cream cheese has melted and the mixture is smooth. Stir in the spinach and artichoke hearts and cook until the spinach has wilted. Pour half of the mixture into each spaghetti squash half and gently pull up on the spaghetti squash strings to combine with the sauce as much as possible. Top with the shredded mozzarella and the remaining parmesan. Place under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.

Thai Salad with Coconut Curry Dressing

This is a fun salad before the nice weather is completely gone!  I had this recipe pinned for forever and finally tried it out.  We added shrimp on top to make it a meal and it was great!  I have really been liking curries lately and absolutely loved the flavor of the dressing!  And the mango is perfect, don't skip it if you can find it!

Thai Salad with Coconut Curry Dressing
via The Roasted Root

For the dressing:
1 cup full fat canned coconut milk
3 tablespoons creamy peanut butter
3 tablespoons fresh lime juice
1 tablespoon yellow curry powder 
½ teaspoon kosher salt

For the salad:
Spring green mix
1 mango, peeled and chopped
½ red pepper, sliced
1 avocado, sliced
4 stalks green onion, chooped
2/3 cup roasted unsalted cashews
Fresh cilantro for serving

 To prepare the dressing:

1. Add all ingredients for the dressing to a small blender (I used my small food processor) and blend until smooth. Refrigerate the dressing until it thickens, about 2 hours.

To prepare the Thai Salad:

2. Add all ingredients for the salad to a large serving bowl (or add desired amount of ingredients to separate bowls).
3. Drizzle desired amount of Curry Coconut Peanut Dressing on top and toss ingredients together.
4. Serve with fresh chopped cilantro and lime slices.

Salmon & Feta Pockets

These are one of our new favorite meals.  I guess not very new since we have been making them all summer long.  They are ridiculously easy and so so great.

Salmon & Feta Pockets

Whole Wheat Pita Pockets
Salmon (we use about 1 lb wild salmon for the two of us and leftovers)
Feta Cheese, crumbled
Greek Yogurt
Fresh Spinach
Tomatoes, sliced
optional: cucumbers and red onion (I'll add these if I have them!)

Bake salmon until it flakes easily with a fork.  Spread greek yogurt in pitas and add all other ingredients to your taste!  Enjoy!

Salmon Salad with Sauteed Peppers, Corn Cakes & Avocado Dressing

This was a fun salad for dinner!  I've been eying both these homemade summer corn cakes and this avocado dressing on pinterest for quite a while so I decided to make them into a salad including one of our favorite add ins - salmon!

Salmon Salad with Sauteed Peppers, Corn Cakes & Avocado Dressing

Summer Corn Cakes via Ezra Pound Cake

Avocado Dressing via Food Pins Now

Summer Corn Cakes, recipe below

Avocado Dressing, recipe below

1 head red or green leaf lettuce

1 red pepper

1/2 red onion

1 small zucchini

2 salmon fillets

taco sauce

Sprinkle salmon with salt & pepper and cook at 375 for around 15 minutes until they flake easily with a fork.  Slice pepper, onion, and zucchini thinly and saute in a pan with olive oil until tender.  Chop lettuce and place into serving bowls.  Serve salads with salmon, veggies, dressing, and corn cakes, and drizzle with taco sauce.

Summer Corn Cakes 

yields about 12, so I would probably half next time!  

3 ears corn, shucked

1 cup all-purpose flour

1/2 cup cornmeal (If you can only find cornmeal mix, skip the baking powder.)

1/4 cup diced red onion

1/4 cup thinly sliced fresh basil

1 teaspoon baking powder

1/2 teaspoon baking soda

Sea salt and freshly ground black pepper

2 large eggs, lightly beaten

2 tablespoons well-shaken buttermilk

2 tablespoons unsalted butter, melted

Canola oil, for frying 

Cut the corn from the cobs into a large bowl, and scrape the stripped cobs with the back of the knife to release the juices into the bowl.  Place 2 cups of the corn kernels into a food processor, and pulse several times, until the corn is slightly pureed but still chunky. Scrape into the bowl with the remaining corn kernels.  Add flour, cornmeal, onion, basil, baking powder, baking soda, salt and pepper to the corn. Stir to mix.  Add the eggs, buttermilk and butter, and stir just to combine. 

Place a large skillet over medium heat. Add just enough canola oil to barely cover the bottom, and heat until sizzling hot.  One heaping tablespoon at a time, scoop the batter into the skillet. Cooking in batches of 4 to 5 to avoid overcrowding, fry the cakes 1 to 2 minutes per side, until golden brown.  Drain on the lined baking sheet.

Avocado Dressing
1 large avocado
1 Tablespoon fresh lemon juice
1/2 cup greek yogurt
1 teaspoon hot sauce
1/4 extra virgin olive oil
2 garlic cloves
3/4 teaspoon salt

Mix all in a food processor and serve.

Garlic Sweet Potato Fries with Creamy Feta Dip

Alright get ready for this ridiculousness.  This dip is so addicting and can basically make anything more amazing when its added on top.  And the fries, they aren't like regular garlicy flavor, but the garlic gets roasted in the oven when its cooked on the fries and its amazing.  I've made these fries and dip so many times I can't count in the last month.  Addicting.  We love sweet potato fries and they are in regular rotation in our house, but these take them to a whole new level!

Garlic Sweet Potato Fries with Creamy Feta Dip
adapted from How Sweet Eats

3 large sweet potatoes, peeled (if desired) and sliced into thin 1/2-inch (thick) strips
olive oil
6 garlic cloves finely minced (or more!)
 
creamy feta dip
4 ounces feta, crumbled
less than 1/2 cup plain Greek yogurt
1 tablespoons mayonnaise
salt & pepper
garlic powder
basil
 

 

Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray. Set aside.

Add sweet potatoes to a large bowl and toss with olive oil and garlic. Toss very well to coat. Spread sweet potatoes out in a single layer on the wire rack. Bake for 25-35 minutes

Remove and let cool slightly. Dip in creamy feta!

creamy feta dip
Combine all ingredients together and mix well. Season to taste and enjoy!

 

 

Potato, Red Pepper, and Ricotta Quiche

Man there is just something about quiche in our house.  We just love it and can't get enough.  I love making it with whatever we have on hand.  But we stayed in a bed in breakfast about a year and a half ago in Bloomington, and had the most amazing quiche for breakfast in the morning and nothing has really compared since then!  Here is my attempt to recreate it, and although it may not be quite the same, it turned out really amazing in our opinions!  We loved the potatoes in it and the ricotta makes it so creamy.  I always make two quiche, because we love having the leftovers for breakfasts and lunches and it never lasts long. 

Potato, Red Pepper, and Ricotta Quiche
yields 2 quiche

2 pie crusts (I use peppridge farm refrigerated pie crusts)
about 10-12 eggs
about 3/4 cup milk
1 cup shredded cheese
12 oz ricotta cheese
8 small red potatoes
seasonings for potatoes: chili powder, garlic powder, cumin, salt & pepper
1 red pepper, diced
1 zucchini, diced

Start by cooking your potatoes.  Wash them thoroughly and dice into bite size pieces.  Add about a tablespoon olive oil to a saute pan and cook them until tender seasoning with chili powder, garlic powder, cumin, s&p to taste.

Roll out pie crusts into two pie dishes.  Mix eggs, milk, and shredded cheese in a large bowl with a whisk.  Evenly place potatoes, red pepper, zucchini between pie crusts.  Add large spoonfuls of ricotta into pie crusts and pour eggs over everything.

Bake at 450 for 10 minutes, then lower the heat to 325 and bake for an additional 40-50 minutes until quiche is set.  Allow to cool for 10 minutes if possible then serve!   

Roasted Cauliflower and Mushroom Carbonara

Have you ever had carbonara before?  I never had and had no idea what it really was.  Its basically a pasta dish with the sauce made out of eggs and parmesan and let me tell you, it was devine.  Without being overly heavy, it truly tasted like a really really rich dish.  I love both cauliflower and mushrooms so much, but unfortunately they are probably Corey's least favorite vegetable.  However, being me, after seeing this recipe over and over again I just couldn't get it out of my mind.  I had to make it anyway and I just had a feeling he would love it to.  We both did and I have made this one three times in the past few months as well.  It feels so indulgent, but I really don't feel that guilty eating it!

Grrr another picture posting sideways, I don't know why! 

Roasted Cauliflower and Mushroom Carbonara
via Closet Cooking

1 small head cauliflower, cut into florets
8 ounces mushrooms, quartered
1 tablespoon olive oil
salt and pepper to taste
8 ounces fettuccine (or pasta of choice)
4 ounces pancetta, diced or 4 ounces bacon cut into 1 inch pieces (I used 3 strips bacon)
1 clove garlic, chopped
2 eggs
1/2 cup (2 ounces) parmigiano reggiano (parmesan), grated
plenty of fresh cracked black pepper
salt to taste
1 tablespoon parsley, chopped (I skipped this)


Toss the cauliflower and mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F oven until they start to caramelize, about 20-30 minutes, mixing half way through.  Start cooking the pasta as directed on the package.  Cook the pancetta in a pan, pour off all but a tablespoon of the grease from the pan, add the garlic, cook for 30 second and turn off the heat.  Mix the egg, cheese, pepper and salt and parsley in a bowl.  Drain the cooked pasta reserving some of the water.  Mix the pasta, egg mixture, cauliflower and mushrooms into the pan with the pancetta, adding reserved pasta water as needed.  Serve immediately!

Soba Noodle Bowl with Kale & Brussel Sprouts

Amazing.  We have made this at least four times in the past month and a half.  I've added in red peppers and bok choy but you can add in any veggies you have on hand.  I totally recommend the bok choy, I used 4 baby ones.  I just love how simple this recipe is and that you get so many good veggies in.  I have no idea why my picture is rotated, or how to change it sorry!

Soba Noodle Bowl with Kale & Brussel Sprouts
via Self magazine I believe

6 oz soba (buckwheat) noodles (you can use any noodles here)
1 tbsp olive oil (I used coconut oil)
10 - 12 brussels sprouts
2 cups quartered mushrooms
3 stalks kale, stemmed and torn into pieces (feel free to use a whole bunch though!)
1 small zucchini, halved and sliced thin
4 baby bok choy (or 1 regular sized head), sliced in bite size pieces, optional
1/2 red pepper, sliced thin, optional
1/4 cup soy sauce
3-4 cloves garlic, minced
1 tsp minced ginger (I just sprinkled in dried ginger)
1 tbsp rice vinegar (or any vinegar)
2 tsp agave syrup (I used honey)
1 tsp sesame seeds
siracha to taste, optional

Cook noodles according to package.  Head a large nonstick pan over medium-high heat for 1 minute.  Add oil to pan and swirl to coat.  Add sprouts, red pepper, and 1 tbsp water; stir-fry for 3 minutes.  Add mushrooms, kale, zucchini, bok choy, and 1 tbsp water; stir-fry 3 minutes.  Stir in soy sauce, garlic, ginger, vinegar, and agave.  Add noodles to the pan.  Cook, tossing, 2 minutes.  Add in siracha to taste if desired.  Top with sesame seeds and serve.

Roasted Vegetable Enchiladas with Quick Homemade Enchilada Sauce

You have got to try this!  I was really surprised how easy this homemade enchilada sauce was to make and how much of a difference it makes!  I thought it had much deeper flavor and was totally worth the 10 minutes (plus I love knowing exactly what is in it!).

Roasted Vegetable Enchiladas with Quick Homemade Enchilada Sauce
enchilada sauce via How Sweet Eats

1 sweet potato, diced
1 cup mushrooms, quartered
1 red pepper, sliced
1 pablano pepper, sliced
1 small zucchini, diced
1/2 red onion, sliced
1 cup black beans
8 corn tortillas
enchilada sauce, below
1-2 cups shredded cheese

Toss veggies with a bit of olive oil and salt and pepper if desired and roast for 20-25 minutes at 400 until tender, tossing once midway.  Add about 1/3 cup enchilada sauce to bottom of baking dish and spread to cover bottom of pan.  Divide black beans and veggies between tortillas and rolls them tightly, placing them next to each other in the dish. When finished, cover the tortillas with the remaining sauce and cheese. Bake for 30 minutes at 350, until the cheese is golden and melted on top.

enchilada sauce
2 tablespoons olive oil
2 tablespoons flour
1 1/2 cups low-sodium chicken stock
15 ounces tomato sauce
2 tablespoons tomato paste
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon pepper

Heat a large saucepan over medium heat and add the olive oil. Whisk in the flour and cook until it is golden brown, about 2 minutes. Add the remaining ingredients and whisk together, bringing the mixture to a simmer. Reduce the heat to low and cook for 5 more minutes before using.

Spicy Curried Tomato Lentil Soup

I know its not exactly soup weather, but save this recipe in your mind for a rainy day!  Or make it for lunches for the week if you'll be stuck inside your freezing air conditioned office!  Its delicious, spicy, creamy, and satisfying.  We had it with a big dollop of greek yogurt on top, a piece of crusty garlic bread, and a simple spinach salad.

Spicy Curried Tomato Lentil Soup
via Heather Christo

1 tablespoon butter
½ yellow onion, diced
1 clove garlic, minced
½ teaspoon crushed red pepper flakes
4 cups tomato soup (homemade or boxed, I used a boxed from Trader Joes!)
1 ½ cups cooked lentils (I used the steamed cooked lentils from Trader Joes)
1 ½ cups cooked rice (I used brown rice)
1 ½ tablespoons curry powder
Kosher salt to taste

 

In a medium pot, melt the butter over medium heat and add the onion, garlic and crushed red pepper flakes to the melted butter. Sprinkle with a little kosher salt and cook until soft, about 5 minutes.  Add the tomato soup and stir to combine. Let simmer over low heat for about 10 minutes.  Add the lentils and stir well.  Add the cooked rice and stir well.  Add the curry powder and then season with kosher salt to taste.  Serve hot.