thai butternut squash soup

Fall is here.  And just what does that mean?  Soup!

I had a butternut squash to use up and one of my first thoughts was to make soup with it.  Honestly, I'm not a huge fan of butternut squash.  I like it but get sick of it pretty quickly... I think it's a bit too sweet for my natural taste preference.  Because of that, I wanted to offset the sweetness of the squash as much as possible, and Thai flavors are perfect for that.

thai butternut squash soup

Ingredients:
4 c. peeled and cubed butternut squash
3 c. vegetable or chicken broth
a big splash of dry white wine - about 1/4 c.
1 small or 1/2 of a large onion, diced
3 stalks celery, chopped
3-4 cloves minced garlic
1-2 T. sesame oil
1 tsp curry powder
1/2 tsp ground ginger
1/2 tsp ground coriander
1/4 tsp turmeric
1/4 tsp paprika
1/4 cayenne (optional)
1/3 plain yogurt
1 lime
finely chopped cilantro & peanuts for garnish
salt & pepper

Instructions:
In a large pot, saute onions, garlic, celery, and spices in the sesame oil over medium heat for a few minutes, or until the onions and celery are just starting to become tender.  Add the white wine and cook for a couple more minutes.  Add the butternut squash and broth and simmer for about 20 minutes, or until the squash is fork tender.

Turn off the heat and remove the pot from the stove.  Puree the soup until smooth, either with an immersion blender, or by pouring it into a blender and then back into the pot.  Once the soup is pureed, return to the stove on low heat.  Stir in the plain yogurt until throughly combined.  Add more broth or water if soup is too thick.

Garnish with cilantro, peanuts, and a squeeze of lime juice.

Serves 4-6.


adapted from this recipe

a quick lunch

Wow - it's been far too long since I've posted!  And just where have I been?  Having a baby and eating lots of food that other people have cooked for me!  While I do miss being in the kitchen some, it's very nice to know you have a meal already made for dinner when the baby decides he wants to be fussy or eat around 5:30, right when you need to be making dinner.  :)

Now, I have had to cook some of course, but snapping a picture and posting about it hasn't been a priority.  And I feel like most of what I've been making are desserts and sweet treats... the things I crave while I'm nursing a baby.
Things like this banana tres leches cake (with a few modifications due to lack of ingredients... like using all coconut milk instead of the other kinds).  But it was Delicious and I would highly recommend this dessert if you like banana at all.  Even if you usually don't like banana, you might be surprised by it... like my hubby.
And these cookies, to which I added chopped up candy bars (like snickers and baby ruth) in place of some of the chocolate chips.  Had to think of something to do with the leftover Halloween candy in the freezer.

But today we are going to talk about a quick lunch option... flatbread pizza.

The idea for the toppings on this pizza came from a friend, but of course you could use any you like.  The quick part is using a flatbread (or a pita bread) to make the pizza.

hummus, beet, and goat cheese flatbread pizza

Ingredients:
one flatbread (or pita)
hummus
beets
goat cheese
balsamic (I used a think balsamic glaze sauce)
pine nuts

Instructions:
Preheat oven to 400.  Bake flatbread for a few minutes until it is crispy.  Top with hummus, beets, and goat cheese.  Bake for a few more minutes until the goat cheese is soft.  Drizzle with balsamic and sprinkle with pine nuts if desired.

brussels sprout & fennel pizza

The name of this post sounds delicious and is enough to draw you in, right?  Who doesn't love brussels sprouts and fennel on their pizza?!  It was actually quite yummy and I was glad that Chad didn't even want to try it so I didn't have to share.  :)

I've recently just tried fennel for the first time (I know, I'm behind, but it always made me a little nervous because I don't like anise and that's what I heard it tasted like) ... but it's good!  The anise flavor is very mild and I'm not sure I would even say it tastes like anise.  The smell of anise is definitely stronger than the taste.  It's even more mild once cooked and blended in well with the brussels sprouts and feta on this pizza.

brussels sprout and fennel pizza

Ingredients
whole wheat pizza crust - I used 1/3 of the dough in the recipe found here
1 generous cup each of thinly shaved brussels sprouts and fennel - sliced with a mandolin
feta cheese
2 cloves minced garlic
olive oil
pine nuts
salt & freshly ground black pepper

Instructions
Roll out dough into a thin crust.  Bake the pizza crust at 400 or 450 for about 10 minutes, or until starting to turn golden brown.  Spread garlic & a generous drizzle of olive oil over the crust.  Sprinkle with feta, fennel, brussels sprouts, and a little salt & pepper.  If it seems like there is too much fennel and brussels sprouts, that's good because they wilt down when baked.  Bake for another 10 minutes, or until crust is crispy.  Top with a handful of pine nuts before serving, if desired.  This pizza is also good with a little drizzle of balsamic vinegar after it's baked.

asian quinoa salad

Something light and asian flavored sounded good for dinner the other night, so this was my creation.  It's a little hard to post a recipe, as I used some sauces/dressing that you likely won't have on hand, but there are always ways to modify.  It was so light and tasty that I wanted to share it anyway.

Here's the sauce lineup:

We ate the quinoa salad at room temperature over romaine lettuce for dinner, but the leftover quinoa salad was good either warm or cold - I ate it both ways.

asian quinoa salad

Ingredients:
1 large boneless, skinless chicken breast
sweet chile sauce (any brand)
1 c. dry quinoa
1 T. seasoned rice vinegar (the kind used for making sushi rice)
juice from one lime
1 T. toasted sesame oil
a small bunch of grilled asparagus (about 1 c. cut up)
1 large carrot, peeled and finely chopped
1/2 cup frozen peas, thawed
1/4 - 1/3 c. edamame
2-3 T. Gyoza sauce (or soy sauce or hoisin)
3-4 c. finely chopped romaine
lemon ginger sesame salad dressing, or other asian flavored dressing
handful of roughly chopped peanuts
black sesame seeds (optional)

Instructions:
Bring 1 1/2 c. water to a boil.  Add quinoa and simmer for 10 minutes, or until the water is absorbed.  Pour the rice vinegar, sesame oil and lime juice over quinoa and stir until combined.  Put in a separate bowl.

While the quinoa cooks, heat a grill pan to medium high heat.  Butterfly the chicken breast by cutting the thick part in half, but not all the way through the chicken breast so it is still one large piece.  Coat one side of the chicken with the sweet chile sauce.  Place the coated side down on the grill pan once it's hot.  Coat the other side of the chicken breast with chile sauce.  Cook the chicken for ~5 minutes or until there is there is a good seer on it.  Flip and cook other side.  Once the chicken is done, brush each side with a little more chile sauce.  Remove from grill pan and let rest before slicing.

After the chicken has been removed from the grill pan, place the chopped carrots where the chicken was cooked so that the carrots can be coated with the browned chicken bits and chile sauce.  Cook for a couple minutes then add to quinoa.

While the carrots cook, add the asparagus stalks to the other side of the grill pan and drizzle with Gyoza sauce (or other sauce).  Cook for about 5 minutes, or until tender crisp.  Cut into 1" pieces and add to quinoa.

Slice the chicken into thin strips and add it, along with the peas and edamame, to the quinoa.  Stir until combined.  Add a little more Gyoza or soy sauce if desired.

To assemble, place romaine in two bowls.  Drizzle with ginger dressing and toss to coat.  Top with quinoa salad and sprinkle with peanuts and sesame seeds.

Note:  This recipe just has enough romaine for two salads, but it can be increased to make more salads.  There is enough quinoa for four salads.

gorgonzola burgers

I know I keep talking about my pregnancy cravings and what has been sounding good to me... and I'm going to do it again. :)  Burgers.  I always like them, but after looking at just one picture, I have been in the mood for them ever since.  Meat.  Cheese.  Bread... yum!

These burgers are full of gorgonzola cheese, but you could use any cheese you like.  Gorgonzola is pretty strong, so it was the predominant flavor of the burgers, which I thought was tasty but wouldn't always want my burger prepared that way.  The arugula and basil mayo helped offset the gorgonzola and it all blended into one nice big flavorful burger.  And don't forget to toast your bun! ...either on the grill or in the toaster.  Chad has taught me that one of the keys to a great burger is a toasted bun.

gorgonzola burgers with arugula and basil mayo

Ingredients:
burgers:
1 lb ground beef, or other ground meat
1/3 c. gorgonzola cheese
1 T. steak sauce (I used A-1)
2 tsp Worcestershire sauce
2 cloves minced garlic
1/2 tsp salt
1/2 tsp freshly ground black pepper
4 whole wheat buns, toasted

basil mayo:
4 T. mayo
1 T. freshly chopped basil or basil pesto
1 T. fresh lemon juice
a little salt & pepper

toppings:
arugula
thinly sliced red onions
banana peppers

Instructions:
Mix the ground beef with other ingredients and form 4 patties.  Grill (outside or inside on a grill pan) over medium high heat for 4-5 minutes per side.  If you cook them on a grill pan, make sure it is really hot before cooking the burgers to get a nice sear on them.  

Spread basil mayo on the top and bottom of each bun (1 T. per bun).  Add the burger and toppings of your choice.

Makes 4 burgers.

pinterest recipe: creamy veggie pasta

Ok, so I wanted to do one new pinterest recipe a week.  It's been a little over a week, but I'm going to blame it on Chad being out of town and me going back to work last week. :)

I pinned this recipe for creamy veggie pasta with garlic brown butter breadcrumbs that intrigued me... especially the bread crumbs.  I did not have panko breadcrumbs, so used regular bread instead.  They were still very tasty and added a nice garlicky kick to the dish, but I'm thinking the panko ones would have been a little crisper and added a nice texture contrast.  So next time I make it I'm going to make sure I have panko breadcrumbs on hand.

I made a few other adjustments, but overall it was a very tasty dish.  I liked the creamy avocado and garlic from the breadcrumbs, with a little heat from the red pepper flakes.  I went back for seconds, and would be excited to eat the leftovers for lunch.

I also used all frozen veggies, so it was very quick to make.  The asparagus in the original recipe sounds delicious in it, but asparagus is expensive this time of year, so I rarely buy it.  I opted for broccoli, peas, and edamame, all of which I had in the freezer.

creamy avocado pasta and garlic breadcrumbs

Ingredients:
8 oz. whole wheat linguine
1 c. peas
1/2 c. edamame
1 - 2 c. broccoli
1 avocado
1/2 c. chopped ham
1/2 c. plain greek yogurt
1/3 c. parmesan cheese
2 T. cream cheese
2 cloves minced garlic
1 T. olive oil
red pepper flakes

bread crumbs:
1/3 c. panko or regular bread crumbs (1 slice of bread)
2 cloves minced garlic
1 T. butter

Instructions:
Bring water to a boil in a pot and cook noodles 8-10 minutes, or until al dente.  Drain noodles, reserving 1 c. of the pasta water.

If using frozen veggies, thaw in the microwave (don't cook, just thaw) and set aside.  If using fresh broccoli, saute with olive oil for about 5 minutes, or until tender crisp.  Remove from skillet and set aside.

For the cream sauce, mash 1/2 of the avocado with the cream cheese until fairly smooth.  Add yogurt and 2-3 T. of reserved pasta water.  Stir until combined.

To make the breadcrumbs, combine breadcrumbs and garlic in a small bowl.  Melt 1 T. butter and pour over the breadcrumbs (I didn't take the time to brown the butter).  Stir to combine and set aside.

Heat skillet to medium and add garlic, 1 T. olive oil, and veggies.  Cook for a couple minutes to warm the veggies.  Add the avocado cream sauce and ham and stir to combine.  Add in the pasta, parmesan cheese, and 1/4 c. of the pasta water.  Stir until creamy, adding more pasta water if needed.  Season with salt & pepper to taste.

Cut remaining avocado in slices.  To serve, top pasta with avocado slices, breadcrumbs and red pepper flakes.

Serves 3-4.

kale & butternut squash pizza

In keeping with our homemade pizza tradition (which we usually make every week or two), this past weekend I made a "traditional" pepperoni pizza for the hubby, and a "more unique" pizza for myself... but of course I snagged a couple slices of his pizza, as I always do.  Because let's face it, while I love the unique kinds I make for myself, there is always something tempting and delicious about a more traditional meaty pizza... or maybe that's just the pregnancy talking. :)  I have had many cravings for sausage/pepperoni/salty meats lately!

I usually don't plan our pizzas too much in advance (although I have a pizza cookbook with some very delicious looking pizzas I need to use), so whatever we have on hand is what gets used.  This time I had kale, roasted butternut squash, and parmesan cheese, so kale & squash pizza it was!

Verdict:  I liked it, but it did need a bit more flavor, so I found it much more tasty with just a little extra sprinkle of salt on the top after it baked.  I'm a big fan of leftover cold pizza for lunch or a snack, and it was very tasty like that too.



kale & butternut squash pizza

 Ingredients:
whole wheat pizza dough for 1 small pizza
2-3 cloves minced garlic
1 T. olive oil
1 c. roasted butternut squash
1 c. baby kale leaves
parmesan cheese
dried basil & oregano
pine nuts

Instructions:
I had the roasted squash leftover in the fridge, but to roast it just coat cubes of butternut squash with olive oil, salt & pepper.  Bake at 400 for 15-20 minutes, or until for tender.  Drizzle with balsamic vinegar (if you want) after its done baking and stir until evenly coated.

For the pizza, heat the oven to 400.  Roll out the dough as thin as possible (if you want a crispy crust) and bake for about 10 minutes, or until it just starts to turn golden brown.  Remove from oven and drizzle with olive oil and sprinkle with minced garlic.  Spread the olive oil and garlic over all the crust and sprinkle with a little salt & pepper.  Top with kale leaves (uncooked), butternut squash, and cheese.  Bake for another 5-10 minutes, or until the cheese is melted and the crust is brown and crispy.  Sprinkle with dried basil/oregano, a little more salt & pepper and pine nuts.  Eat up!

Serves 1-2.

creamy mushroom pasta

Ah... this dish combines all my favorite flavors - outside of pregnancy, but especially during pregnancy.  Mushrooms.  White wine.  Parmesan.  Pine nuts.  Arugula.  It's creamy, in a fairly healthy sort of way, but the arugula adds a nice lightness that cuts the richness of the dish.

I made it for myself and didn't even try to share it with the rest of my family!  They probably would have eaten it and liked it, but I figured I would enjoy it the most, so I might as well eat it all. :)  It made for a nice lunch several days and was delicious every time I ate it.

creamy mushroom pasta

Ingredients:
1 small onion, thinly sliced
2 cloves minced garlic
1/2 c. dry white wine
whole wheat penne (I used about 1/3 of a box)
1 container sliced portobello mushrooms
2 laughing cow cheese triangles, any flavor (or 2 T. cream cheese)
3 T. plain yogurt
1/3 c. parmesan cheese
2 c. roughly chopped arugula
handful of pine nuts (optional)
salt & pepper to taste

Instructions:
Caramelize the onions by cooking them over medium heat for a couple minutes (I like to use a nonstick skillet without any oil so that the onions start to brown), then add the white wine and minced garlic.  Simmer until all the wine is absorbed.  If you want to caramelize the onions even more, add a little water and cook until it is absorbed.  Repeat adding water until they are caramelized to your liking.

While the onions cook, in another pot, heat water to a boil and cook penne to al dente, ~ 8 minutes.  Drain, and reserve 1 c. of the pasta water.

In a skillet, saute the mushrooms in 1 T. olive oil and a little salt & pepper until tender.  Add the cheeses and yogurt and stir until creamy.  Add pasta and stir until combined.  Add pasta water, a little at a time, until desired creaminess.  Stir in chopped arugula, salt & pepper to taste, and sprinkle with pine nuts.

Serves 2-4.

pinterest recipe: protein snack balls

Who doesn't love the world of Pinterest and browsing it for new ideas for food, organizing, crafts, etc.?  I do.  However, I'm not great at following through on completing many of the projects/recipes I pin.  So... with the new year, I thought why not start trying to make one of those great recipes I pin once/week?  Hopefully posting the recipes I try on here will help keep me accountable to it.

I had a friend make a version of those yummy looking protein/snack balls that are floating around Pinterest.  Hers were delicious, so I thought that would be a great first recipe to try...  this is the recipe that I modified from Pinterest.  And let me just tell you that these are yum-o and dangerous.  They are just healthy enough that you don't really feel bad for eating them, but know that they are full of calories with all the almond butter, flax, and coconut oil.  They are the perfect little breakfast, after lunch dessert, afternoon snack, late night snack... ok, I eat them all day long.  My husband and son loved them too, so that helped me eat not quite all of them.  :)

protein snack balls

Ingredients:
1 c. almond butter (or peanut butter)
1 c. oats
1 c. shredded coconut
1/3 c. honey
1/4 c. ground flax seed
1/4 c. peanut butter
3-4 T. coconut oil
1 scoop protein powder (optional)
2 tsp vanilla
sprinkle of cinnamon

Instructions:
Stir together the almond butter, peanut butter, coconut oil, and vanilla.  Add remaining ingredients and stir until combined.  Add more almond butter/oil if mixture isn't sticking together, or more oats/coconut if there seems to be too much almond butter.*  Roll into 1 - 1 1/2" balls and refrigerate.

* The mixture was kind of crumbly when I made them, but once I started rolling it into balls it stuck together, so I would recommend "testing" the mixture and see if it forms balls before modifying.

Makes 2 dozen balls.

brothy chinese noodles

When I saw this recipe in my Eating Well magazine, I knew it was a must try.  And I'm thankful I did.  It was super, super delicious.  Especially with a little hot sauce to spice it up.  If you have a love for Asian flavors at all, make this recipe.  It was one of those dishes that I wanted to keep eating and eating even after my stomach was telling me it was full, because the flavor is that scrumptious.  I will definitely be making this recipe over and over, especially during the cold winter.

I was much too excited to eat it to take a picture, so below is a picture from eatingwell.com and here's the recipe.  I modified the recipe just a tad (mostly the quantities), so I included my version below.  I think next time I will add even more cabbage, just because I love it and like my veggie to carb ratio to be high.

brothy chinese noodes
picture credit: eatingwell.com

Ingredients:
2 T. sesame oil
1 lb. ground pork or turkey (I used pork)
1 onion, chopped
2 cloves minced garlic
2 T. minced fresh ginger
4 c. chicken broth (plus more if needed)
3/4 c. water
10 oz. bag of shredded cabbage (just because I didn't have bok choy and it's cheaper)
2 large handfuls whole wheat thin spaghetti noodles, broken in half
4 T. soy sauce
2 T. rice vinegar

Instructions:
Saute ground meat in 1 T. of the sesame oil, garlic, and ginger on medium heat until cooked through.  Drain off extra grease if needed and set aside.
While the meat cooks, in a separate pot combine broth, water, cabbage, noodles, soy sauce, vinegar and remaining 1 T. sesame oil.  You want the liquid to barely cover the noodles and cabbage so that the dish will have a little broth, but not as much liquid as soup.  Bring the liquid to a boil, then reduce to a simmer and cook 3-5 minutes, or until noodles are al dente.  Add the cooked meat and stir to combine.

The original recipe suggested serving with scallions and cucumbers, neither of which did I have on hand (this is what I get for not meal planning).  It was super tasty without them, but I'm thinking a little crunch from the cucumbers would be a nice addition.

Serves 4-6.

tomato soup

Ah, what better dish to make on a cold day, after a weekend of being sick... meaning no new and fresh groceries are in the house?  Tomato soup.  Simple, yet satisfying when eaten with some good bread and cheese.

This recipe was passed along to me by a friend and it's a delicious take on tomato soup.  It has a hint of sweetness from the balsamic vinegar and although it is pureed, it still has the right amount of texture and isn't overly smooth.

tomato soup

Ingredients
3 cloves minced garlic
1 small onion, chopped
2 T olive oil
1/4 c. dry white wine (optional)
1 15 oz. can fire roasted tomatoes (or plain tomatoes are fine too)
1 12 oz. jar roasted red peppers, drained and chopped *
2 c. chicken broth
1/2 c. packed fresh basil, roughly chopped (or a couple large spoonfuls of pesto)
1 T. balsamic vinegar
2 tsp sugar
1/4 c. plain yogurt
freshly ground black pepper to taste

Cheese bread
slices of whole wheat baguette
olive oil
garlic or onion powder
freshly ground black pepper
cheese of your choice (parmesan, goat cheese, feta) ... I used goat cheese

Instructions
Preheat oven to 400 (for the bread).
Saute garlic and onion with olive oil in a large pot over medium heat for a few minutes.  Add white wine, if using, and cook for a few more minutes, or until most of the wine has absorbed.  Add the tomatoes, red peppers, and chicken broth.  Simmer for 15 minutes.

While the soup is simmering, drizzle slices of bread with olive oil, sprinkle with garlic or onion powder, freshly ground black pepper, and cheese.  Bake at 400 for about 10 minutes, or until the bread is golden and the edges are crusty.

While the bread bakes, remove the soup from heat and add the basil, balsamic vinegar, and sugar.  Stir until combined.  Puree the soup with a hand immersion blender, (If you don't have one of these I highly recommend owning one.  They are fairly inexpensive and are great for smoothies, dressings, soups, etc.  It's easier than getting out the blender.) blender, or food processor.  If using a blender or food processor, you might have to puree the soup in a couple batches, depending on the size of your device.  You may also want to let the soup cool a little before handling.

After pureeing the soup, return to a low simmer and add the yogurt and black pepper.  Stir until combined and serve!

Serves 2-3.


* the jar of roasted red peppers I used also had some artichokes and eggplant in it...  the soup is good either way!

salmon dip

I love salmon, just not as much when I'm pregnant.  Knowing that it's good for me and still wanting to eat it, I created this dish which makes salmon a little more "pregnant friendly"... by adding cheese and eating it with carbs! 

The banana peppers are a little bit of a unique ingredient, but add a nice tangy contrast to the salmon and cheese.  When I made this we ate it warm out of the oven with crackers, but I found out the leftovers are good cold as well.

salmon cheese dip

Ingredients

6 oz. can of salmon (the higher the quality the better.. aka, wild Alaskan or sockeye salmon)

2 oz. softened cream cheese

1/2 c. plain greek yogurt

1/4 c. mayo

1/4 c. chopped banana peppers

2-3 T. finely chopped red onion

1 clove minced garlic

juice from 1/2 a lemon (~ 2 T.)

1/4 tsp paprika

1/4 tsp garlic salt

1/4 tsp dried dill (optional)

pepper to taste

Instructions
Combine the cream cheese, yogurt, and mayo.  Stir until combined and smooth (if the cream cheese is a little chunky it's fine since it will be baked).  Add the remaining ingredients and mix together.
Spread dip in a 8x8 pan, or other small baking dish, and bake at 375 for 20-25 minutes, or until the edges are brown and the dip is heated through.

Enjoy with crackers, toasted bread, or on a sandwich or wrap.

Serves 6-8.

spicy mushroom bruschetta

We were having our Aunt and Uncle over for our son's birthday party, and I needed a fun appetizer.  Nothing too heavy, something on bread sounded good.  Cooking Light is one of the websites I frequently use when needing a tasty recipe that's going to be on the light side.  And it didn't disappoint. I found a recipe for spicy mushroom bruschetta that was delicious.

I made a few substitutions based on ingredients I had/didn't have:

• 1/2 tsp ground cumin instead of cumin seeds
• no fenugreek leaves (which I read could be substituted with maple syrup but I didn't use anything because I didn't want a sweet flavor)
• a sprinkle of crushed red pepper flakes instead of a red chile
• no garam masala

Since it had jalapeno and crushed red pepper flakes in it, it was pretty spicy overall.  Not make your nose water spicy, but too spicy to give a little kid, in my opinion...

spicy mushroom bruschetta

... find the recipe here

cilantro lime carrots

While mulling over what to do with the rest of the huge bag of carrots I had boughten from Costco, I came across this recipe that I had pinned to Pinterest and forgotten all about (something that happens to me far too often).

I'm a little picky with how I like my carrots cooked... not one that likes those cheesy carrots coated in bread crumbs, hardly able to still be called a vegetable.  These seemed like quite the opposite - light and tangy from the lime and cilantro.

I pretty much followed the recipe to a tee - just used cilantro instead of mint and green onion, as I didn't have either of those.  But I liked how the cilantro went with the lime and cumin better than I would have liked mint, so it turned out to be a good switch.  Overall they were very tasty and would definitely make them again.

cilantro lime roasted carrots

Ingredients
6 large carrots, peeled and cut into strips
1 T olive oil
juice and zest from 1 lime
1 tsp honey or agave
1/2 tsp cumin
1/4 tsp coriander
1/4 tsp paprika
1/4 c. chopped cilantro
salt & pepper to taste

Instructions
Combine carrot strips with remaining ingredients and stir until combined (I used just 1/2 of the lime before they cooked and 1/2 after).  Spread on a baking sheet and bake at 400 for 15-20 minutes, or until  tender crisp.
Squeeze other 1/2 of lime over carrots and drizzle with a little more olive oil if needed (mine were a little dry after coming out of the oven).  Garnish with a fresh cilantro if desired.

Serves 3-4.

mushroom pizza with arugula

So I've been a little absent these last couple weeks.  Our fam was in AZ visiting friends.. and eating lots of good food.  I didn't snap pics of most of it (I think I'm always too excited to just dig in - forget the camera!)... but did take this one of some delicious sea bass pad thai tacos at Sapporo (which were super delicious):

Another great place to eat in the Phoenix, AZ area is Postino's, should you ever be out that direction.  It has all different kinds of bruschetta... a big hit for a couple pregnant ladies! :)  (yes, both myself and the friend I was visiting are preggo... and due on the same day!)

So back to mushroom pizza, perhaps my very favorite kind... as long as it includes parmesan cheese.  My other favorite way to eat pizza is with a little lightly dressed arugula or mixed greens on the top - it freshens up the pizza and helps you get another serving of those oh so important veggies.

mushroom pizza with arugula salad

Ingredients
1 whole wheat pizza crust (find my homemade pizza recipe here)
1 package sliced portobello mushrooms
1/2 c. parmesan cheese (or more)
1/4 c. feta cheese (or more)
2-3 cups arugula
olive oil
freshly squeezed lemon
balsamic vinegar
pine nuts (optional)

Instructions
Preheat oven to 400.  Roll out pizza dough into desired thickness.  Brush with a thin layer of olive oil and sprinkle with parmesan cheese.  Bake at 400 for about 10 minutes,  or until it starts to turn golden brown.
While the crust bakes, saute mushrooms in 1-2 tsp olive oil and a little salt & pepper until they are tender.  Drizzle with balsamic vinegar (about 1 T).  Set aside.
Once crust is finished, top with mushrooms and feta.  Bake for another 5-10 minutes, until crust is desired crispness.
To make the arugula salad, simply drizzle the arugula with a little olive oil, lemon juice, balsamic vinegar, sprinkle with salt & pepper, and toss until combined.  Go a little light on everything, as you can always add more.
Serve pizza with arugula salad and sprinkle with a few pine nuts, if desired (I did eat mine with pine nuts, but added them after the picture was snapped and I'd already devoured about 1/2 of it :)).

lentil soup

I love soup.  Making it.  Eating it.  And I rarely get sick of leftover soup... it tastes so good for several days after you make it.

Soup is a way to be creative... all food is, really.  But taking what you have on hand and putting it into a pot and having a tasty outcome... that's just satisfying.

Any kind of lentil, bean, pea soup is my absolute favorite.  So when I remembered I had some lentils in the pantry for lentil soup, I was excited.

And it did not disappoint.  I had it for lunch today and wished I could have ate three bowls (the only downfall of soup... it fills you up fast!).  I've said this before, but I love eating bean and lentil soups with hot sauce and vinegar.  Yes vinegar, plain white vinegar.  Odd huh?  But for some reason it is so good.  That's just how I ate mine, and it was delicious.

lentil soup

Ingredients
2 c. + chicken broth
1 c. dried lentils (I just used the regular brownish looking ones)
1 can (11.5 oz) v8 tomato juice
1 small onion, diced
2 carrots, peeled and finely chopped (or about 10 baby carrots)
2-3 bay leaves
1 tomato, chopped
1/4 tsp garlic salt
1/4 tsp paprika
1/4 tsp curry powder
1/4 tsp turmeric
1/8 tsp celery salt
pepper

Instructions
Saute carrots, onion, and spices in olive oil for a few minutes until the veggies are just starting to get tender.  Add the lentils, 2 c. chicken broth, tomato juice, and bay leaves.  Cover and simmer at least 30 minutes, or until lentils are tender, adding more broth as needed.  I ended up simmering mine for 45 minutes - hour.  Add the tomato and simmer a few more minutes until it is tender.

Serves 3-4.

sweet potatoes... and a really good sauce

I found a recipe online for a yummy looking sauce to go with sweet potatoes.  Aftter a few modifications, we enjoyed it with roasted sweet potatoes for dinner.  The sauce is spicy and tangy, a fun contrast to the starchy sweet potatoes.
I have put the leftover sauce in a quesadilla and drizzled it over tortilla soup - both were delicious.  Eating it with fish tacos or even as a dressing on a salad would be good too.  There are many, many options for using up the sauce.

roasted sweet potatoes with cilantro.jalapeno.yogurt sauce

Ingredients
Potatoes
sweet potatoes
olive oil
garlic salt
paprika
pepper

Yogurt Sauce
1 c. plain greek yogurt
1 c. cilantro, roughly chopped (used both the stems and leaves)
2 jalapenos, seeded and chopped (this made it pretty spicy - would want to use 1 pepper or less if you don't like very spicy food)
juice of 1 lime
1/2 tsp. garlic salt
pepper

Instructions
Preheat oven to 400.  Wash sweet potatoes and cut into cubes.  I didn't peel mine because the skin was thin, but if the skin is thick I would peel them.  Put potato cubes on a pan, drizzle generously with olive oil, and sprinkle with seasonings.  Stir until potatoes are evenly coated with oil and seasonings.  Bake for 20-30 minutes, or until they are fork tender, stirring once after 10-15 minutes.  If the potatoes seem too dry or stuck to the pan when stirring, add more olive oil.  Sprinkle with more salt & pepper if needed after baking.

To make the sauce, combine all ingredients in a food processor and pulse until smooth.  Taste and adjust seasonings as needed.  If too spicy, add more yogurt (or you could sub some sour cream).

sushi bowls

Sushi bowls.  The cheaper and faster way to satisfy your craving for sushi.  I've been wanting to make these for a while and finally got around to it.  They really are easy, the main time committment is just chopping the veggies and making sure you start the rice early enough for it to cool to room temp.

I had shrimp on hand, so that's what we used, but these would be great with any meat that's used in sushi - raw or cooked.  And the veggie options are endless.  Even a little mango would be good in them.  Be creative! 


I used these little square roasted seaweed sheets for the salad (got mind at Costco, but I've seen them at TJ's as well).  I cut them in half and then snipped them into little strips.

    

all the toppings just waiting for their rice and shrimp - seaweed strips, carrots (cut into strips with a peeler), cilantro/green onion/jalapeno, shitake mushrooms, cucumbers, avocado



 

sushi bowl

 Ingredients
sushi rice
meat - crab, shrimp, raw tuna or salmon, etc.
veggies
seaweed wrappers
sesame seeds
soy sauce
ginger (the kind you get with your sushi at a restaurant)

Instructions
To make sushi rice, rinse your sushi rice with water (sometimes I forget this step and it's still fine.. just a little stickier) and combine equal parts sushi rice to water (i.e. 1 c. rice, 1 c. water... although sometimes I need to add a little more water) in a large saucepan and stir with a spatula.  Bring to a boil.  Reduce heat to a simmer, stir again with a spatula and cover with foil.  Cook for 15-20 minutes or until water is absorbed and rice is cooked (check after about 10 - 15 minutes and see if it needs more water).  Remove from heat and add seasoned rice vinegar (usually it will say on the bottle how much vinegar you need, if it doesn't then add 1-2 T. for every cup of dry rice).  Let rice cool to room temp.

To build your bowl, simply layer rice, sushi meat, veggies, seaweed strips in a bowl.  Sprinkle with sesame seeds and drizzle with soy sauce.  I also ate mine with some pieces of ginger.  Light and delicious!

apples

The other day (or week) a couple friends and I took our kiddos to an orchard to pick apples, followed by making applesauce at my friend's house... a great fall experience!  We also got apples for apple butter, which was something new for me to make.

Overall making both applesauce and apple butter is very easy.  I made my applesauce chunky and cooked it over the stove.  The apple butter I made in a crockpot.  I decided to freeze both, so I didn't need to can anything (which seems like a complicated process to me).

the little guy helping me pick apples :)

applesauce and apple butter

 Applesauce:
1 large soup pot full apples
several cups of water (or sub some water with apple cider)
cinnamon

Instructions:
Peel, core, and cut up apples into chunks.  You can use whatever kind of apples you'd like.  I used mostly Golden Delicious with some Jonathan, a more tart apple, and it was sweet enough that I didn't need to add any sugar.  If you like sweeter applesauce, or use mostly tart apples, you might need to add some sugar.
Put apples in a large pot and add a cup or two of water or juice.  Cover and cook over medium low, stirring often and adding more water/juice as needed, depending on the consistency you want.  Cook until the applesauce is as smooth as you would like it.  If you have a big pot, it may take an hour or two to cook, but a smaller pot may only take 30 minutes to an hour.  Stir in some cinnamon until you like the flavor.
Put in quart ziploc bags, or freezer safe containers, to freeze.


Apple butter:
1 large crockpot of tart apples (I used Ida Red)
1/2 c. water or apple cidar
1/4 c. brown sugar
2 T. honey
sprinkle of cinnamon
a little nutmeg and ginger
1 tsp vanilla
lemon or orange zest (optional)

Instructions:
Peel, core, and cut up apples into chunks.  Place in crock pot and add liquid, sugar, and spices (you can always go light on the sugar and spices and add more at end).  The apple butter needs to cook on low overnight.  I started mine on high for a couple hours (making sure to stir it so the apples on the bottom don't stick), and then turned it down to low before I went to bed.  When I got up I cooked the apple butter for a little longer without the lid, and it was done cooking.  If you only cook it on low, I think it will need more like 10-12 hours on low, instead of 8-9.
Once the apples are cooked down, you can either leave it a chunky consistency, or puree it.  I opted to puree it with my hand blender.  Before pureeing, add the vanilla and zest.  Puree until smooth.  Taste and add more sugar/spices if needed.
Put in jars to freeze.

make ahead lunch: quinoa salad

Quinoa.  It is quite the versatile food.  It can be eaten warm or cold, as a main dish or a side, it can be sweet or savory...

I think one of my favorite things about quinoa is that it eats like a grain, but isn't.  It is actually a seed... one that is full of protein and lots of other good things.  Last night for dinner I made quinoa as a sub for rice to go with our shrimp stir-fry, and used the leftovers to make a quinoa salad today.

Quinoa salad is super easy to make.  I always just use whatever herbs/veggies/cheese/meat/nuts I have on hand, toss it with a little olive oil & citrus or salad dressing, and the quinoa salad is complete.  Another great thing is that it lasts for several days in the fridge and the quinoa's texture doesn't change... like when pasta salad gets kind of soggy and the noodles fall apart after a few days.


tomato.spinach quinoa salad


Ingredients:
2 c. cooked quinoa
1 c. halved grape tomatoes
1 c. finely chopped fresh spinach
1/2 c. cooked chicken or turkey, cubed
1/3 c. shredded parmesan
2-4 T. olive oil
1/2 lemon, juiced
1/4 tsp garlic salt
1/4 tsp paprika
1/4 tsp coriander
pepper to taste

Instructions:
Combine the quinoa, tomatoes, spinach, meat, and parmesan.  Stir until combined.  Sprinkle with seasonings and lemon juice.  Drizzle with 2 T. olive oil and stir together.  Taste and add more olive oil, salt & pepper until satisfied.

You can enjoy this salad right away, or refrigerate before eating.

Serves 2-4.


Other quinoa salad ideas (using a dressing/citrus that pairs with the salad):
mexican - black beans, corn, tomatoes, cilantro, cumin, lime, avocado (wouldn't keep as long with avocado)
mediterranean - sun-dried tomatoes, olives, fresh spinach, artichokes, pine nuts, basil, feta
cobb - bacon, tomatoes, corn, avocado, arugula, blue cheese, chopped walnuts
greek - chick peas, cucumber, tomatoes, peppers, feta, oregano
fruity - dried cranberries, apples, blueberries, chopped almonds, fresh parsley
asian - carrots, edamame, shredded cabbage, snap peas, cilantro, lime, chopped peanuts
random - roasted beets, goat cheese, orange segments, green onion, chopped walnuts


purchasing side note:  If you live by a Costco, I would recommend buying your quinoa there, as you can get a big bag for $10.  Otherwise, grocery stores like Whole Foods sell it in bulk, or ones like Kroger would have it in their health food section.