Spaghetti Squash with Garlic and Chili Pepper
good use of spaghetti squash; one of those vegetables that I don’t have nearly enough. This recipe is from Electric Blue (a site that’s worthy of bookmarking, lots of vegan recipes made from fresh ingredients). I updated it slightly by adding maitake mushrooms and peas. Quite tasty, vegetarian and with ingredients like coconut oil and garlic, this one’s got some real health benefits too!
Photo: Electric Blue
Black Bean, Corn and Quinoa Salad
to get back in the habit of making something in large quantities that I can then pack up and bring to work for at least a few days of the week. The latest creation is Williams-Sonoma’s black bean, corn and quinoa salad. It makes a ton and I’m such a fan of the fresh ingredients – especially the cilantro! Easy, healthy and packed with protein. Certainly worth a try, so click here to get the recipe.
beef stroganoff? Apparently, it’s true. Cook’s Country came up with this reduced fat recipe that uses flank steak, adds portobello mushrooms and swaps sour cream out for egg whites and yogurt. Click here to check out the recipe, worth a whirl I would say.
Photo: Cook’s Country
Jamaican Chicken Stew
one of those meals that’s in my monthly rotation. This recipe for Jamaican Chicken Stew from Cooking Light is one that I wasn’t totally sold on until I made it. Mainly because I hadn’t ever thought of combining ingredients like black beans, red wine and capers. Regardless, figured I’d give it a whirl and am glad I did. There’s a similar version I found for a slow cooker too, but this one can be done on the stove and (once again) great for making on a weeknight. Hint: make extra so you’ve got leftovers!
1 cup uncooked long-grain rice
2 tsp olive oil
1 cup chopped onion
1 1/2 tsp bottled minced garlic
1 lb skinned, boned chicken breast, cut into bite-size pieces
1 tsp curry powder
1 tsp dried thyme
1/2 tsp ground allspice
1/2 tsp crushed red pepper
1/2 tsp cracked black pepper
1/4 cup dry red wine
2 tbsp capers
1 (15-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1.Prepare rice according to package directions.
2. While rice cooks, heat oil in a large nonstick skillet over medium-high heat.
3. Add onion and garlic; sauté until tender.
4. Combine chicken and the next 5 ingredients (chicken through black pepper) in a bowl.
5. Add chicken mixture to pan; sauté 4 minutes.
6. Stir in wine, capers, beans, and tomatoes.
7. Cover, reduce heat, and simmer 10 minutes or until tender.
8. Serve over rice
Photo: Cooking Light
Farfalle with Mushrooms and Spinach
one of those meals that’s healthy, quick, inexpensive, and easy to tweak by adding a little more of this and a little less of that. This recipe for Farfalle with Mushrooms and Spinach claims to be ready in 20 minutes flat. Full of everyday ingredients, vegetarian and it’s got a combo I love – portobello mushroom and Parmesan.. perfect to whip up midweek!
6 ounces dried farfalle (bow-tie pasta)
1 tbsp. olive oil
1 medium onion, chopped
1 cup sliced portobello or other fresh mushrooms
2 cloves garlic, minced
4 cups thinly sliced fresh spinach
1 tsp. snipped fresh thyme
1/8 tps. pepper
2 tbsp. shredded Parmesan cheese
1. Cook pasta as normal and drain.
2. Heat oil in a large.
3. Add onion, mushrooms, and garlic; cook and stir for 2 to 3 minutes or until mushrooms are nearly tender.
4. Stir in spinach, thyme, and pepper; cook 1 minute or until heated through and spinach is slightly wilted.
5. Stir in cooked pasta; toss gently to mix. Sprinkle with cheese.
Photo: Better Homes and Gardens
Posted in Food
Tagged better homes and gardens, dinner, easy recipe, farfalle, food, healthy, parmesan cheese, pasta, portobello mushrooms, spinach, vegetarian
Parmesan Pasta With Chicken and Rosemary
easy and looks pretty hard to mess up. This recipe from Real Simple for Parmesan Pasta With Chicken and Rosemary consists of 5 ingredients and claims to be ready in 15 minutes flat. Perfect to whip up midweek.
12 ounces orecchiette (about 3 cups)
2- 2 1/2-pound rotisserie chicken
2 tablespoons chopped fresh rosemary
3/4 cup grated Parmesan (3 ounces)
kosher salt and black pepper
1. Shred chicken and set aside.
2. Cook the pasta according to the directions.
3. Reserve 1 ¼ cups of the cooking water.
4. Return drained pasta to the pot.
5. Add chicken, rosemary, reserved pasta water, ½ cup of the Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper to the pasta and toss.
6. Cook, stirring over medium-low heat until sauce has thickened slightly (2 to 3 minutes).
7. Sprinkle with the remainder of Parmesan and serve.
Photo: Real Simple
Chicken & Smoked Sausage Gumbo
of your time, and you’ve got a hearty chicken and smoked-sausage gumbo. My pops sent me this adapted recipe from cooking.com and he told me it was pretty simple. However, he’s quite the cook, so his perspective of easy and my take on it may be two different things. Either way, this Louisiana specialty would make a perfect Sunday dinner. Find the full cooking.com recipe for chicken and smoked-sausage gumbo here and another version from Salad in a Jar here (the delicious looking image above goes with that recipe!).
Rice & Lentils
nutritious and ready in minutes. This 5-ingredienter is another great creation that can be found on Jules Clancy’s blog Stonesoup (which is totally worth bookmarking by the way). She’s got a ton of fast, healthy, easy recipes that are made with 5 fresh ingredients. I could spend hours browsing, but today will focus on her recipe for Rice & Lentils. It’s ready in 10 minutes, packed with protein, flavor, and just overall goodness. Perfect to whip up as a side or main course midweek.
1 onion, peeled & finely diced
large pinch dried chili flakes
2 cups cooked long grain rice
1 can (14oz ) lentils, drained
natural yogurt, to serve (optional)
1. Heat a few tablespoons olive oil in frying pan.
2. Add onion and chili and cook over a high heat stirring frequently until softened and starting to brown.
2. Add rice and lentils and stir fry for several minutes until both are heated through.
3. Season and serve with a dollup of yogurt.
Photo: Stone Soup
Posted in Food
Tagged chili flakes, dinner, jules clancy, lentils, long grain rice, lunch, natural yogurt, onion, rice & lentils, stonesoup, vegetarian
Whole Wheat Banana Pancakes
for dinner brings a smile to my face. It’s my favorite meal of the day, and with these whole wheat banana pancakes you get to indulge a little while still eating healthy. The recipe is pulled from the blog 100 Days of Real Food, which is a great little find in itself. If you are into taking steps towards cutting out processed food or refined ingredients try their 10 day pledge, (which I am going to attempt and will keep you posted when I do). I’m going to try the pancake recipe this weekend, and just as a preference of taste may swap out bananas for blueberries and use agave instead of maple syrup. I foreshadow this one being a winner!
Photo: 100 Days of Real Food
Pasta with Peas, Bacon and Parm
and extremely delicious little number I whipped up last weekend. It’s a combination of several recipes I found online (needed to get through some bacon) and it can easily be tweeked based on what you’re looking for – more peas, less meat, additional cheeses, you know the drill. It makes a ton, so you’re likely to have leftovers and takes less than 30 minutes. It’s a keeper.
1 can of condensed milk
2 cups of peas (thaw)
1/2 cup parmesan cheese
1 tsp pepper
1 tsp salt
1 pasta (one box)
1. Cook bacon, set aside.
2. Cook pasta and drain
3. In large pot, bring condensed milk to a boil. Stir regularly for 5-10 minutes.
4. Add parmesan, pepper and salt to milk and mix thoroughly. Continue to stir and bring to a boil.
5. Combine pasta, peas and bacon bits to the sauce and stir so sauce is evenly distributed.
Photo: All Foods (tumblr)