tag:blogger.com,1999:blog-33421319990794527662024-03-13T09:32:00.881-07:00Memoirs of a Weekday VegetarianAndrea Mhttp://www.blogger.com/profile/14687837284395299151noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-3342131999079452766.post-71811112868571490102013-03-26T16:51:00.002-07:002013-03-26T16:51:51.613-07:00Sauteed Kale with Garlic and Lemon<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I love kale and this is my favorite way to serve it as a side. Adding lemon to kale really puts its flavor over the top, while giving the already great health benefits of kale an extra boost.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://smartypantsmama.com/wp-content/uploads/2013/02/KaleInfographic.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><img border="0" height="320" src="http://smartypantsmama.com/wp-content/uploads/2013/02/KaleInfographic.jpg" width="234" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;">Infographic courtesy of <a href="http://smartypantsmama.com/2013/02/3-reasons-to-eat-kale/" target="_blank">Smarty Pants Mama</a> </span></td></tr>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Sauteed Kale with Garlic and Lemon</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Adapted from <a href="http://www.nytimes.com/recipes/12874/Sauteacuteed-Kale.html" target="_blank">The New York Times</a></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Servings: 2</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Difficulty: Easy</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Ingredients:</span></h4>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 Tbsp. olive oil</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 cloves garlic, minced</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 c. kale, stems removed and coarsely chopped (about 1/2 of a bunch)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 c. vegetable broth</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Salt & pepper to taste</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 Tbsp. lemon juice</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Preparation:</span></h4>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Heat olive oil in a non-stick pan over medium heat. Add garlic and cook for one minute, stirring constantly. Add vegetable broth and kale. Stir to coat kale with liquid and cover pan. Cook for 5-7 minutes until kale is slightly wilted and vivid green. Remove lid and cook a few minutes more until all liquid is evaporated. Remove from heat and season with salt, pepper, and lemon juice. Mix well and serve.</span></div>
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<br />Andrea Mhttp://www.blogger.com/profile/14687837284395299151noreply@blogger.com0tag:blogger.com,1999:blog-3342131999079452766.post-81866770333135333452013-03-08T09:23:00.002-08:002013-03-08T09:23:34.824-08:00Sweet Vegan Dreams!<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Some of the most rewarding meals are the ones I make while I'm not even conscious. That is <b>serious </b>talent.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">But all joking aside, I love using the slow-cooker. It's so easy to prep a few ingredients and throw them in the crock-pot just before bed. When you wake up in the morning...a whole week of lunches to pack for work, served!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQPd4z6GzmI1_8taHKa7mKPj2z0O4cOiiyP7RrFVwvLS8VaFbIesUllyqnilMlBQmcZG5lRsDPqjagOj7CjXTxtHHCjKL0d5ME8E-MQZX3BgeCWbw0c3kAarA3ONEgrvHBPvH0nZxns94/s1600/IMAG0110.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQPd4z6GzmI1_8taHKa7mKPj2z0O4cOiiyP7RrFVwvLS8VaFbIesUllyqnilMlBQmcZG5lRsDPqjagOj7CjXTxtHHCjKL0d5ME8E-MQZX3BgeCWbw0c3kAarA3ONEgrvHBPvH0nZxns94/s320/IMAG0110.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It may not look that pretty but it smelled amazing enough to get complements from co-workers all week long!</td></tr>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Butternut squash, sweet potatoes, chickpeas, and red lentils, all slow-cooked down into a delicious, mildly curried stew. </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I am not vegan, but this recipe happens to be.</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">The original recipe called for 1 whole butternut squash (3 lb). I only had one pound, so I substituted sweet potato for the rest. I also substituted homemade canned tomatoes for store-bought because I'm lucky enough to have a mother-in-law that keeps me well-stocked.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Slow-Cooker Butternut Squash, Sweet Potato, Chickpea, and Red Lentil Stew</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Adapted from <a href="http://www.eatliverun.com/crock-pot-chickpea-butternut-squash-and-red-lentil-stew/" target="_blank">eat, live, run</a></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Servings: 10-12</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Difficulty: Easy</span><br />
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<strong style="margin: 0px; padding: 0px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Ingredients:</span></strong></h2>
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 yellow onion, chopped</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 large carrot, chopped</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">3 cloves garlic, minced</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 jalapeno, seeded and minced</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 Tbsp. garam masala</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 lb. butternut squash, peeled and chopped</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 lb. sweet potato, peeled and chopped</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 pints homemade canned tomatoes (or 1 store-bought 28-oz. can diced tomatoes in tomato juice)</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 quart , low-sodium vegetable broth</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 c. red lentils</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 15-oz. cans chickpeas, drained and rinsed</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Kosher salt, to taste</span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Place all ingredients in slow cooker and mix well. Turn slow-cooker on low and let cook for 8-10 hours without opening the lid. Season with kosher salt to taste. Optional garnishes could be fresh chopped parsley, cilantro, or a dollop of Greek yogurt.</span></div>
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Andrea Mhttp://www.blogger.com/profile/14687837284395299151noreply@blogger.com0tag:blogger.com,1999:blog-3342131999079452766.post-87971231485581980082013-02-07T15:36:00.000-08:002013-02-07T15:36:11.710-08:00Garden-Style Lasagna<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">It is quite a labor of love to make this veggie lasagna. It is so involved in fact, that I usually prep parts of it the night before and assemble, bake, and serve the second night. It is so labor intensive (as most lasagnas are) that I only make it once or twice a year. Even though it's a lot of work it is totally worth it. It's the best lasagna I've ever made!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi50_L3dVkpZqWVDb0IEzunTOiM2QCFBNLoGfa9Rt0igouK7eXOGVvHGq_nzGojifNikPSdaBgNu8DTrjlT2ktuBc0Vn7UIkWWHcDY7CLrfC55Q_VreF1S4XpAjtR4g8-ydy4k2xSqmYDA/s1600/812826_10151505882225712_1774901855_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi50_L3dVkpZqWVDb0IEzunTOiM2QCFBNLoGfa9Rt0igouK7eXOGVvHGq_nzGojifNikPSdaBgNu8DTrjlT2ktuBc0Vn7UIkWWHcDY7CLrfC55Q_VreF1S4XpAjtR4g8-ydy4k2xSqmYDA/s1600/812826_10151505882225712_1774901855_o.jpg" height="214" width="320" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I adapted the recipe from Cooking Light, which calls for the veggies to be sauteed. Instead, I roasted them, </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">played around with the type and amount of veggies,</span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> and <strike>bumped</strike> <strike>pumped</strike> </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">bumped <i><b><u>and</u></b></i><b> </b>pumped up the flavor by using a multitude of fresh herbs. I also a little extra cheese to the spinach sauce by accident (oops...) but it turned out well so I included my "mistake" in the recipe below.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN5mdkwDxqgOXJg5tOnDksHjd9HWTWnYr8RddPv7y_n5vgdeoGGCjt2nC71fsTUo57zYzRUCLgNtv_k9rlKDCTyVaZw-NLD6iYXWOo5FRS2B1tMrNcNac4bOlF4r0Dq8Ya333a3FiR4FE/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN5mdkwDxqgOXJg5tOnDksHjd9HWTWnYr8RddPv7y_n5vgdeoGGCjt2nC71fsTUo57zYzRUCLgNtv_k9rlKDCTyVaZw-NLD6iYXWOo5FRS2B1tMrNcNac4bOlF4r0Dq8Ya333a3FiR4FE/s1600/photo.JPG" height="239" width="320" /></a></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Garden-Style Lasagna</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Adapted from </span><a href="http://www.myrecipes.com/recipe/garden-style-lasagna-10000001160567/" style="color: #888888; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; text-decoration: initial;" target="_blank">Cooking Light</a><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Servings: 10+</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Difficulty: Medium</span><br />
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<b style="background-color: white; color: #330033; font-family: Arial, Helvetica, sans-serif;">Ingredients</b></h2>
<ul style="background-color: white; list-style: none; margin: 0px 0px 40px; padding: 0px;">
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: Arial, Helvetica, sans-serif;">Cooking spray<span itemprop="amount"></span></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: Arial, Helvetica, sans-serif;"><span itemprop="preparation"></span></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: Arial, Helvetica, sans-serif;"><span itemprop="amount">2 c.</span> <span itemprop="name">onion, </span></span><span style="font-family: Arial, Helvetica, sans-serif;">sliced</span><span itemprop="name" style="font-family: Arial, Helvetica, sans-serif;"> </span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span itemprop="amount" style="font-family: Arial, Helvetica, sans-serif;">3 c.</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><span itemprop="name" style="font-family: Arial, Helvetica, sans-serif;">zucchini, yellow squash, or combination of both, sliced into half-moons</span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: Arial, Helvetica, sans-serif;"><span itemprop="name">3 c. green bell pepper, red bell pepper, or combination of both, halved and sliced</span></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: Arial, Helvetica, sans-serif;"><span itemprop="amount">1 c. </span><span itemprop="name">carrots, thinly sliced</span><span itemprop="preparation"></span></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: Arial, Helvetica, sans-serif;"><span itemprop="amount">1 c.</span><span itemprop="name"> broccoli, chopped</span></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: Arial, Helvetica, sans-serif;"><span itemprop="name">Assorted herbs, chopped (up to 5 Tbsp fresh, 4 tsp dried)</span></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span itemprop="amount" style="font-family: Arial, Helvetica, sans-serif;">1/2 c.</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><span itemprop="name" style="font-family: Arial, Helvetica, sans-serif;">all-purpose flour</span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: Arial, Helvetica, sans-serif;"><span itemprop="amount">3-1/2 c.</span> <span itemprop="name">1% low-fat milk</span><span itemprop="preparation"></span></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: Arial, Helvetica, sans-serif;"><span itemprop="amount">1-1/4 c.</span> <span itemprop="name">grated fresh Parmesan cheese, divided</span><span itemprop="preparation"></span></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: Arial, Helvetica, sans-serif;"><span itemprop="amount"><span itemprop="amount">1 tsp</span> <span itemprop="name">salt, divided</span></span></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: Arial, Helvetica, sans-serif;"><span itemprop="amount">1/2 tsp</span> <span itemprop="name">freshly ground black pepper, divided</span><span itemprop="preparation"></span></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: Arial, Helvetica, sans-serif;"><span itemprop="amount"></span><span itemprop="name">Dash of nutmeg</span><span itemprop="preparation"></span></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: Arial, Helvetica, sans-serif;"><span itemprop="amount">1 </span><span itemprop="name">(10-ounce) package frozen chopped spinach, thawed and drained</span><span itemprop="preparation"></span></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: Arial, Helvetica, sans-serif;"><span itemprop="amount">1-1/2 c.</span> <span itemprop="name">1% low-fat cottage cheese</span><span itemprop="preparation"></span></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: Arial, Helvetica, sans-serif;"><span itemprop="amount">2 c.</span> <span itemprop="name">(8 oz.) shredded part-skim mozzarella cheese, divided</span><span itemprop="preparation"></span></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: Arial, Helvetica, sans-serif;"><span itemprop="amount">12 </span><span itemprop="name">precooked lasagna noodles, divided</span><span itemprop="preparation"></span></span></li>
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<li style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="color: #330033;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Preparation</b></span></span></li>
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<li style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="color: #330033;"><span style="font-family: Arial, Helvetica, sans-serif;"><i>Evening before serving</i></span></span></li>
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<li style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;"><b>Veggies</b></span></span></li>
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<li style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;">Preheat oven to 400°. </span><span style="color: #330033;">Prep all veggies. Toss each veggie with approximately 1 Tbsp of any fresh herb of your choice and cooking spray. Roast in batches until vegetables soften and begin to brown.</span></span></li>
</ol>
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<ul><span style="background-color: white; color: #330033; font-family: Arial, Helvetica, sans-serif;">
<li>Squash/oregano - 15 min</li>
<li>Onion/parsley - 20 min</li>
<li>Peppers/thyme - 20 min</li>
<li>Broccoli/basil - 15 min</li>
<li>Carrots/rosemary - 15 min</li>
</span></ul>
<span style="background-color: white; color: #330033; font-family: Arial, Helvetica, sans-serif;">
</span>
<blockquote class="tr_bq">
<ol itemprop="instructions" style="background-color: white; list-style: none; margin: 0px 0px 12px; padding: 0px;">
<li style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #330033;">**Note: Cooking times are approximate. </span></span><span style="color: #330033; font-family: Arial, Helvetica, sans-serif;">This is how I roasted, you can do it however you'd like with whatever veggie/herb combo. You probably don't even have to add the herbs at this point. It might be better to just add them to the spinach sauce. But all those herbs do make your kitchen smell wonderful as the veggies are roasting!</span></li>
</ol>
</blockquote>
<ol itemprop="instructions" style="background-color: white; list-style: none; margin: 0px 0px 12px; padding: 0px;">
<li style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #330033;">While veggies are roasting, saute garlic in olive oil for 30 seconds. As the veggies finish roasting, combine them with garlic in a large mixing bowl. Season with 1/2 tsp salt and 1/4 tsp pepper. Cool and store in the fridge in </span></span><span style="color: #330033; font-family: Arial, Helvetica, sans-serif;">an airtight container overnight.</span></li>
</ol>
<h4>
<span style="color: #330033; font-family: Arial, Helvetica, sans-serif;"><b>Spinach Sauce</b></span></h4>
<div>
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Place 3 c milk in a medium saucepan over medium heat. In a bowl, whisk together remaining 1/2 cup milk and 1/2 c flour. Gradually pour flour mixture into pan, stirring until blended. Stir constantly for a few minutes, until the milk begins to thicken. Remove from heat. Add 1 c Parmesan, remaining 1/2 tsp salt, 1/4 tsp pepper, and nutmeg; stir until smooth. Stir in spinach. Cool and s</span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><span style="color: #330033;">tore in the fridge in </span></span><span style="background-color: white; color: #330033; font-family: Arial, Helvetica, sans-serif;">an airtight container overnight.</span></div>
<div>
<br /></div>
<h4>
<span style="color: #330033; font-family: Arial, Helvetica, sans-serif;">Cheese Mixture</span></h4>
<div>
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Blend cottage cheese in a food processor until smooth. Combine cottage cheese and 1-1/2 c. mozzarella; stir well. </span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><span style="color: #330033;">Store in the fridge in </span></span><span style="background-color: white; color: #330033; font-family: Arial, Helvetica, sans-serif;">an airtight container overnight.</span></div>
<div>
<span style="background-color: white; color: #330033; font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<h3>
<i><span style="background-color: white; color: #330033; font-family: Arial, Helvetica, sans-serif;">Night of </span><span style="background-color: white; color: #330033; font-family: Arial, Helvetica, sans-serif;">serving</span><span style="background-color: white; color: #330033; font-family: Arial, Helvetica, sans-serif;"> (i.e. the </span><span style="background-color: white; color: #330033; font-family: Arial, Helvetica, sans-serif;">pay-off!)</span></i></h3>
<div>
<i><span style="background-color: white; color: #330033; font-family: Arial, Helvetica, sans-serif;"><br /></span></i></div>
<ol itemprop="instructions" style="background-color: white; list-style: none; margin: 0px 0px 12px; padding: 0px;">
<li style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="color: #330033;"><span style="font-family: Arial, Helvetica, sans-serif;">Cook and drain lasagna noodles according to package directions (I always cook a few extra because a few are inevitably damaged during cooking/draining). While noodles are cooking, rough chop the roasted vegetables into bite-size pieces.</span></span></li>
</ol>
<div>
<span style="color: #330033; font-family: Arial, Helvetica, sans-serif;">Coat a 13 x 9 baking dish with cooking spray. Spread 1/2 c. of spinach sauce over bottom of baking dish. Arrange 4 noodles over spinach sauce. Top with 1/2 of cottage cheese mixture, 1/2 of roasted veggies, and 1 c. spinach sauce. Top with 4 noodles, remaining </span><span style="color: #330033; font-family: Arial, Helvetica, sans-serif;">cottage cheese mixture, remaining roasted veggies, and 1 c. spinach sauce. Top with the last 4 noodles. Spread remaining spinach sauce over the noodles. Sprinkle with remaining 1/2 c mozzarella and 1/4 c Parmesan.</span></div>
<blockquote class="tr_bq">
<span style="color: #330033; font-family: Arial, Helvetica, sans-serif;">**I always find it hard to follow layering instructions in recipes. I usually sketch it out. I guess I'm a visual learner?? I'm curious if anyone else ever thinks of layered dishes this way...</span> </blockquote>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjScfXR95uo94yncGH4cBtA6EMXG_8oJfCiHiEzlrHlpmVI4c40aJbkjUZU7FwePtC-4MMVYO2xH4wJIG02KtuawH7lCShPIgeatGzWY1Hv4kSeFW2dKs0WlUcFL9x7r1uFEn55TDI_8Jc/s1600/IMAG0076.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjScfXR95uo94yncGH4cBtA6EMXG_8oJfCiHiEzlrHlpmVI4c40aJbkjUZU7FwePtC-4MMVYO2xH4wJIG02KtuawH7lCShPIgeatGzWY1Hv4kSeFW2dKs0WlUcFL9x7r1uFEn55TDI_8Jc/s1600/IMAG0076.jpg" height="180" width="320" /></a></div>
<span style="color: #330033; font-family: Arial, Helvetica, sans-serif;">Bake for 40-45 minutes or until the cheese </span><span style="color: #330033; font-family: Arial, Helvetica, sans-serif;">is bubbly and beginning to brown. Let stand 5-10 minutes before serving.</span><br />
<span style="color: #330033; font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #330033; font-family: Arial, Helvetica, sans-serif;">Nutrition Info for 1 serving:</span><br />
<span style="color: #330033; font-family: Arial, Helvetica, sans-serif;">Calories 342</span><br />
<span style="color: #330033; font-family: Arial, Helvetica, sans-serif;">Carbs 39 g</span><br />
<span style="color: #330033; font-family: Arial, Helvetica, sans-serif;">Fat 10 g</span><br />
<span style="color: #330033; font-family: Arial, Helvetica, sans-serif;">Protein 25 g</span><br />
<span style="color: #330033; font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
Andrea Mhttp://www.blogger.com/profile/14687837284395299151noreply@blogger.com0tag:blogger.com,1999:blog-3342131999079452766.post-18156138861859380002012-06-14T11:07:00.000-07:002012-06-14T11:07:53.876-07:00Dinner #7: Colorful Quinoa Bowls<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I struggle with making quinoa. It is apparently some type of <a href="http://ecoki.com/health-benefits-of-quinoa/" target="_blank">wonder-food</a>, but it is also one of the most bland things I've ever tasted. I have bookmarked a ton of quinoa recipes, but in reality have made very few of them. That is why I was so thrilled with how this recipe turned out!</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">It was flavorful, bright, and colorful. I almost wanted to title this post: "Snow on the Mountain Christmas Quinoa". I loved the slight bitterness of the broccolini, the sweet richness of the red peppers, and the saltiness of the Feta. All those flavors actually complimented the the "nuttiness" (read: blandness) of the quinoa.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwgJOUwJCtW5w8wMX3F6Zn2nZCKzQE0sgLFU2bpbSjc2FEYw65RQB1_3Dp4uJUauMO_8CrJxo8f16ONxp16GfUqHtAWL63VfxASr0MVUMSL7rdDBIm6kASfYkl2avjkhAle2aI1zQXhKc/s1600/DSC_0202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwgJOUwJCtW5w8wMX3F6Zn2nZCKzQE0sgLFU2bpbSjc2FEYw65RQB1_3Dp4uJUauMO_8CrJxo8f16ONxp16GfUqHtAWL63VfxASr0MVUMSL7rdDBIm6kASfYkl2avjkhAle2aI1zQXhKc/s400/DSC_0202.JPG" width="400" /></span></a></div>
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="text-align: left;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Also, I finally am able to spell Q-U-I-N-O-A with confidence. Phew...that took a while! ;-)</span></span><br />
<span style="text-align: left;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></span><br />
<span style="text-align: left;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Colorful Quinoa Bowl</span></span><br />
<div style="text-align: left;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Adapted from <a href="http://www.sproutedkitchen.com/home/2010/1/26/mediterranean-quinoa-bowl.html" target="_blank">SPROUTED KITCHEN</a></span></div>
<div style="text-align: left;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Servings: 4</span></div>
<div style="text-align: left;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Difficulty: Easy</span></div>
<div style="text-align: left;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div>
<span style="text-align: left;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingredients:</span></span><br />
<span style="text-align: left;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 c. organic pre-rinsed quinoa*</span></span><br />
<span style="text-align: left;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 small bunches broccolini, cut into 1 in. pieces</span></span><br />
<div style="text-align: left;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 c. roasted red peppers, rinsed, drained and roughly chopped</span></div>
<span style="text-align: left;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/4 c. capers, rinsed and drained</span></span><br />
<span style="text-align: left;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">14.5 - 15 oz. can organic chick peas, rinsed and drained</span></span><br />
<span style="text-align: left;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">3 Tbsp. fresh parsley, roughly chopped</span></span><br />
<span style="text-align: left;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 tsp. dried oregano</span></span><br />
<span style="text-align: left;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">S+P to taste</span></span><br />
<div style="text-align: left;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Juice of 1 lemon</span></div>
<div style="text-align: left;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 Tbsp. EVOO</span></div>
<div style="text-align: left;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">4-6 oz. block of Feta cheese, cubed</span>
</div>
<div style="text-align: left;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Bring 2 c. water and quinoa to a boil in a saucepan. Reduce heat, cover, and cook for 8-10 minutes. Throw the broccolini in the saucepan with the quinoa, cover it up again and cook about 5 minutes more </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">until water is absorbed and broccolini is bright green</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">.</span></div>
<div style="text-align: left;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Mix quinoa, broccolini, and the next 8 ingredients through EVOO in a large mixing bowl. Let mixture sit to cool slightly before serving it up in individual bowls. Finally, top with Feta cubes.</span></div>
<span style="text-align: left;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></span><br />
<span style="text-align: left;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">*If you don't buy pre-rinsed quinoa make sure you rinse it before cooking.</span></span><br />
<span style="text-align: left;"><br /></span>Andrea Mhttp://www.blogger.com/profile/14687837284395299151noreply@blogger.com0tag:blogger.com,1999:blog-3342131999079452766.post-15979512685763014952012-06-07T06:27:00.000-07:002012-06-07T06:27:24.360-07:00Dinner #6: Baked Sweet Potatoes with Chili<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">The sweetness of the baked potato goes so nicely with the smokiness of the chili. Now I have to find a recipe for sweet potato chili...</span><div>
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxR1cyYUuIuhyphenhyphenZ3Jv1I3pt0wLDEoVxPoeqrYN2YM5NnG3zfD0aAaIcu7IBjP3RdL4etx48TRXbyRVrIbPRwuju9z82vuz61SgAHR6KHwmFgR9rZr11cQ_P7JXsYZ7kaGr7yILelgHfuzk/s1600/DSC_0195.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxR1cyYUuIuhyphenhyphenZ3Jv1I3pt0wLDEoVxPoeqrYN2YM5NnG3zfD0aAaIcu7IBjP3RdL4etx48TRXbyRVrIbPRwuju9z82vuz61SgAHR6KHwmFgR9rZr11cQ_P7JXsYZ7kaGr7yILelgHfuzk/s320/DSC_0195.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Topped with Monterey Jack cheese, jalapeno slice and sour cream</td></tr>
</tbody></table>
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Baked Sweet Potatoes with Chili</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Adapted from <a href="http://www.sproutedkitchen.com/home/2011/9/23/baked-sweet-potatoes-with-chili-beans.html" target="_blank">SPROUTED KITCHEN</a></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Yield: 6 servings</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Difficulty: Easy</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span><br /><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingredients:</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">6 small organic sweet potatoes (I used 2 giant cut in half + 2 small)</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 tsp. EVOO</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 c. organic yellow onion, diced</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">3 cloves garlic, crushed</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 Tbsp. chili powder</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 tsp. cumin</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/2 tsp. paprika</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/2 tsp. kosher salt</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">red pepper flakes, to taste</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 - 14.5 oz. cans fire-roasted, no salt added tomatoes</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 - 15 oz. can organic pinto beans, rinsed and drained</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 - 15 oz. can organic black beans, rinsed and drained</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span><br /><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Possible toppings/garnishes:</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Sour cream</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Greek yogurt</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Fresh cilantro</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Thinly sliced jalapenos</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Freshly grated Monterey Jack</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span><br /><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Pre-heat oven to 400. Pierce the sweet potatoes with a fork and wrap loosely in foil. Bake for 45-60 minutes or until potatoes are soft.</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span><br /><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">While potatoes bake, saute onion and garlic in EVOO until onions are soft. Add spices and tomatoes. Cover and simmer for 20 minutes. Add beans and continue to simmer until potatoes are finished baking.</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span><br /><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Split each baked sweet potato open and top with 3/4 c. chili. Add toppings as desired.</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br />
<div style="text-align: -webkit-auto;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjddAg8KHGntI0UP6zdLqTvLd-n8lDZUeBO5DulJ1wrIeFyRqd08E5ACE-C_Q6XAe9Gu36lxKr2LMmrjttH9HmE98Do6FDQm8b5GoWmbaw6o2SKIVpZlEi_DNZU-DUPv28PVZrKOnMxgjY/s1600/DSC_0197.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjddAg8KHGntI0UP6zdLqTvLd-n8lDZUeBO5DulJ1wrIeFyRqd08E5ACE-C_Q6XAe9Gu36lxKr2LMmrjttH9HmE98Do6FDQm8b5GoWmbaw6o2SKIVpZlEi_DNZU-DUPv28PVZrKOnMxgjY/s320/DSC_0197.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Topped with sour cream, cilantro, and jalapeno slices</td></tr>
</tbody></table>
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</div>Andrea Mhttp://www.blogger.com/profile/14687837284395299151noreply@blogger.com0tag:blogger.com,1999:blog-3342131999079452766.post-41251745186203170272012-05-29T17:17:00.000-07:002012-05-29T17:17:22.163-07:00Tzatziki Potato Salad<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I had some leftover tzatziki sauce from the <a href="http://memoirs-weekday-veg.blogspot.com/2012/05/quinoa-falafel.html" target="_blank">falafel</a> I made at the end of last week. I also had a bag of organic red skinned potatoes that I didn't want to go to waste. Then I saw <a href="http://smittenkitchen.com/2012/05/tzatziki-potato-saladhttp://smittenkitchen.com/2012/05/tzatziki-potato-salad" target="_blank">this</a> recipe come across my Google Reader.</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I thought I could boil just enough potatoes to use up the tzatziki but looking back I now realize I was lying to myself. Upon tasting, I made more tzatziki and I boiled more potatoes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIR3npGP4eMo_avKFWwtN5YMc-9bhAv_GeHeYJORWoPDeOAqsFVgnGse3LMO8LJfV_Vowktrqr0Ba-gykZvBuFMRuty1msKFv61JT0q25ZqDojqc6udzYEMPZm34TdXDJRS835Lvg1hWM/s1600/DSC_0145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIR3npGP4eMo_avKFWwtN5YMc-9bhAv_GeHeYJORWoPDeOAqsFVgnGse3LMO8LJfV_Vowktrqr0Ba-gykZvBuFMRuty1msKFv61JT0q25ZqDojqc6udzYEMPZm34TdXDJRS835Lvg1hWM/s320/DSC_0145.JPG" width="214" /></a></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I never would have thought to combine cool, tart tzatziki with starchy potatoes. To someone who never tires of classic potato salad, this variation is strange, new, and delightful.</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Tzatziki Potato Salad</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Adapted from <a href="http://smittenkitchen.com/2012/05/tzatziki-potato-salad/" target="_blank">smitten kitchen</a></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Yields: 8-10 servings</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Difficulty: Easy</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 1/2 - 3 lbs red skin potatoes, cubed</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 1/2 c. 2% greek yogurt</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 small organic cucumbers, peeled, seeded, and finely chopped</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 Tbsp fresh chopped dill + more to taste</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Fresh squeezed juice of 1 lemon</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Salt & fresh ground pepper to taste</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cook potatoes in salted boiling water until al dente.</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">While potatoes cook, combine greek yogurt, cucumber, dill, lemon juice, S+P.</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Drain potatoes and combine with tzatzkiki sauce. Chill before serving.</span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span>Andrea Mhttp://www.blogger.com/profile/14687837284395299151noreply@blogger.com0tag:blogger.com,1999:blog-3342131999079452766.post-61148606454939901432012-05-23T18:28:00.000-07:002012-06-06T15:52:14.989-07:00Dinner #5: Quinoa Falafel<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I found a new favorite blog this week, <a href="http://www.sproutedkitchen.com/" target="_blank">SPROUTED KITCHEN</a>. I love the photos and I love originality of recipes. Basically, I love the whole idea behind the blog. </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">This is the first recipe I've made from the site and I'm sure that I will be making many more.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoOxySGs2AhVOkylyoNkTHOcWQNFzdEvj9o38tmN1vihGj5ziZNDws4Pb8uMnJN5QU4KtX9S3KmEmg5-UZECShpCy-4PmByriEfsSmJnlwW8fbUIzqs54wX4vXYMrcaE5-_plaEZWHRrM/s1600/DSC_0141.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoOxySGs2AhVOkylyoNkTHOcWQNFzdEvj9o38tmN1vihGj5ziZNDws4Pb8uMnJN5QU4KtX9S3KmEmg5-UZECShpCy-4PmByriEfsSmJnlwW8fbUIzqs54wX4vXYMrcaE5-_plaEZWHRrM/s320/DSC_0141.JPG" width="320" /></a></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Disclaimer: This is not traditional falafel. It's a lighter take on the traditional street food from the Middle East. Also I realize that Tzatziki sauce is not a traditional topping for falafel. I just thought it would taste good and...it did! </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I served the falafel topped with Tzatziki sauce on a bed of fattoush (chopped herb and vegetable salad with lemon and olive oil).</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfrLOIl20GTNMs9QvvfJkSIsGqBCSSct-iSLoG2lOvfeoQxsDFvikebykblGbk5lDc5tPKxw4nNmXCBVVekXeAL8yaF3mQDzOT3lPPgKOqUuNt1fgUCvSCfDcRzfUl7lHeJh9nqr3z1so/s1600/DSC_0137.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfrLOIl20GTNMs9QvvfJkSIsGqBCSSct-iSLoG2lOvfeoQxsDFvikebykblGbk5lDc5tPKxw4nNmXCBVVekXeAL8yaF3mQDzOT3lPPgKOqUuNt1fgUCvSCfDcRzfUl7lHeJh9nqr3z1so/s320/DSC_0137.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fatoush Salad</td></tr>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Quinoa Falafel</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Adapted from <a href="http://www.sproutedkitchen.com/home/2010/6/30/quinoa-falafels-with-tahini-sauce.html" target="_blank">SPROUTED KITCHEN</a>
</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Yield: 8 patties</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Difficulty: Medium</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/2 c quinoa</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 c carrots, sliced</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">3 Tbsp parsley, roughly chopped</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/2 c green onions, cut to 1 inch pieces</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">15 oz can organic garbanzo beans (chick peas)</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 organic eggs</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 Tbsp fresh squeezed lemon juice</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 tsp cumin</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 tsp ground coriander</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 Tbsp toasted sesame seeds</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 cloves garlic</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Salt and fresh ground pepper</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Handful of panko bread crumbs, if too wet</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 Tbsp olive oil</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cook quinoa according to package directions.</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Pulse carrots and parsley together in a food processor. Add the next 8 ingredients (through garlic). Pulse until combined. Add quinoa and season with salt and pepper. Pulse until combined. Note: If the mixture seems too wet, add a handful of panko bread crumbs and mix.</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Add 1 Tbsp of oil to a non-stick skillet over medium heat. Divide falafel mixture into 8 portions. Shape each portion into a ball and flatten slightly. Cook patties in batches, adding more oil as needed. Cook falafel until nicely browned.</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Remove from heat and top with sauce of your choice.</span><br />
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<br />Andrea Mhttp://www.blogger.com/profile/14687837284395299151noreply@blogger.com0tag:blogger.com,1999:blog-3342131999079452766.post-27338479709669838372012-05-21T17:16:00.000-07:002012-05-29T17:41:18.950-07:00Homemade PestoI've always wanted to make homemade pesto! It turned out really well, certainly better than what I usually buy in a jar at the supermarket.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiudcdKZKEPR3NPOGPTWCh6UgNXKlnuWafEXPndtLQpwNM8gDUdBBvL3UiTDXaz_kcLfmEsSSix-HbwvZhAP25jI3Ses75P4COVoythkdK49jJ30_tNTzwDLwRo4WpBsQBZK0V5IzF44ZY/s1600/DSC_0133.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiudcdKZKEPR3NPOGPTWCh6UgNXKlnuWafEXPndtLQpwNM8gDUdBBvL3UiTDXaz_kcLfmEsSSix-HbwvZhAP25jI3Ses75P4COVoythkdK49jJ30_tNTzwDLwRo4WpBsQBZK0V5IzF44ZY/s320/DSC_0133.JPG" width="320" /></a></div>
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Use it to sauce pasta, as dip for veggies, spread it on pizza dough in place of tomato sauce, or my personal favorite - mix it into scrambled eggs.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3hDFIrKWKukobo4jNHXWb9D7orGSJmf3mpoOtrHHmpxZ572l27G3tRF1HA3DjvaC3GFXTRx1H4FRHK6gbgEQii670QKdsGSCadDxxbk58diFYiG0igOWDD4EqjW5r2d9SwCeBB-PkOm4/s1600/DSC_0134.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3hDFIrKWKukobo4jNHXWb9D7orGSJmf3mpoOtrHHmpxZ572l27G3tRF1HA3DjvaC3GFXTRx1H4FRHK6gbgEQii670QKdsGSCadDxxbk58diFYiG0igOWDD4EqjW5r2d9SwCeBB-PkOm4/s320/DSC_0134.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted tomato and Gorgonzola ravioli with homemade pesto</td></tr>
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Homemade Pesto<br />
Adapted from <a href="http://www.pickyourown.org/pesto.php" target="_blank">pickyourown.org</a><br />
Yield: 1 c<br />
Difficulty: Easy<br />
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Ingredients:<br />
1/4 c good quality EVOO<br />
1/4 c pine nuts<br />
3 garlic cloves, roughly chopped<br />
2 c packed organic basil leaves<br />
1/4 c grated Parmesan<br />
1 Tbsp fresh squeezed lemon juice<br />
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Place EVOO, pine nuts and garlic in a food processor. Pulse until smooth. Add basil leaves and pulse to a paste like consistency. Add Parmesan and lemon juice. Pulse till well combined. Refrigerate in an air-tight container for up to 1 week.<br />
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<br />Andrea Mhttp://www.blogger.com/profile/14687837284395299151noreply@blogger.com0tag:blogger.com,1999:blog-3342131999079452766.post-30976597174858537932012-05-14T11:28:00.001-07:002012-05-14T12:23:26.112-07:00Dinner #4: Eggplant Tortino with Kalamata Marinara<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Only two weeks in and I'm </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">already </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">falling behind in blogging my recipes! </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I made this delicious stack of tender eggplant, fresh </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">mozzarella</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">, and creamy greens last week. The marinara sauce topping it all off is blended with kalamata olives which gives it a greater depth flavor. </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I wish there were enough leftovers that I could still be eating it </span><u style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">this</u><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">week.</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I prepared this dish over two nights. I prepped the eggplant and the creamy swiss chard sauce one night and assembled and baked it the following evening. Serve with Trader Joe's garlic bread sticks, a big bowl of salad, or both.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Ta7h0NzwXh_dOebIIpegIkyRNqhrLShuZZ15ppY8huaEmWlzlmWGU7mgGFFbGJtWrjBzY7xIBGUJzFpdb0HqCQgqpzrKDhzXVDEpDd3YquAN6eVfADSI1fcetDvD1JUiXp45koCXhP0/s1600/DSC_0094.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Ta7h0NzwXh_dOebIIpegIkyRNqhrLShuZZ15ppY8huaEmWlzlmWGU7mgGFFbGJtWrjBzY7xIBGUJzFpdb0HqCQgqpzrKDhzXVDEpDd3YquAN6eVfADSI1fcetDvD1JUiXp45koCXhP0/s400/DSC_0094.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I would take this over traditional layered lasagna any day!</td></tr>
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<h4 class="fn name recipe_title" style="background-color: white; color: #333333; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-weight: normal;">Eggplant Tortino in a Kalamata Olive Marinara Sauce</span></h4>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Adapted from <a href="http://www.closetcooking.com/2011/10/eggplant-tortino-in-kalamata-olive.html" target="_blank">Closet Cooking</a></span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Yields: 6 servings</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Difficulty: Medium</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingredients:</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 Tbsp olive oil + more for brushing</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 lbs eggplant (about 2 1/2 small), cut to 1/4 in slices</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">S&P to taste</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 cloves garlic, finely chopped</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/2 tsp red pepper flakes</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 bunches swiss chard, stems removed and discarded, greens chopped coarsely</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/4 c organic half and half</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/2 c freshly grated provolone</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">3 organic eggs, beaten lightly</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 ball fresh mozzarella, sliced thinly</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/2 c grated parmesan</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">3 c kalamata marinara (see recipe below)</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Place a layer of eggplant slices in a large colander. Sprinkle generously with salt. Add another layer of eggplant slides, sprinkle with salt, and repeat until all eggplant is in colander. Let sit for 30 minutes. After 30 minutes, rinse eggplant slices and pat dry. This will help to draw out some of the bitterness in the eggplant.</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Preheat oven to 400. Line a baking sheet with parchment paper. Brush parchment paper with a small amount of oil. Arrange eggplant slices on baking sheet, overlapping </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">slightly</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">. Brush tops of eggplant slices with olive oil and sprinkle with salt & pepper. Bake for 15 - 20 minutes until eggplant is </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">browning</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> and beginning to soften.</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Add 1 Tbsp oil to a pan over medium high heat. Add garlic and red pepper flakes. Stir continuously for 1 minute. Then add swiss chard. Cook a few minutes until the greens are wilted. Add half and half. Stir until heated through. Then remove pan from heat and add the provolone. Wait until the mixture has cooled, then add the 3 eggs and mix to combine.</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Spray an 8x11 glass baking dish with olive oil. Cover the bottom of the dish with a 1/3 of the eggplant, followed by 1/2 of the swiss chard sauce, followed by 1/2 the mozzarella slices. Build another lay of 1/3 of the eggplant, rest of the swiss chard sauce, and rest of the mozzarella. Top with remaining eggplant and sprinkle the parmesan cheese over the top.</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Bake for 30 minutes until the sides are bubbling and the top is nicely browned. Let stand 5 minutes before serving. </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Top each serving with 1/2 c kalamata marinara.</span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Kalamata Marinara:</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 jar organic tomato and basil marinara</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">handful of kalamata olives</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">red pepper flakes, to taste</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Add marinara sauce and olives to blender and blend to your desired consistency. Heat over medium heat until bubbling. </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">For a slightly spicier sauce, add 1/2 tsp of red pepper flakes while cooking.</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> </span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">It is not without its frustrations however. You start out with 2 huge bunches of greens and after cooking you have about 1/2 cup left if you're lucky.</span>Andrea Mhttp://www.blogger.com/profile/14687837284395299151noreply@blogger.com0tag:blogger.com,1999:blog-3342131999079452766.post-42896092318114933652012-05-07T17:56:00.000-07:002012-05-07T17:56:28.241-07:00Weekend Update<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Even though meat was technically fair game on the weekend, we still ate much less of it than we normally would. Vegetables were still very much in the majority.</span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">With that said...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhje8xiGKbyTJ0vo0Go4Y4lcjocTnhd6VymAHCmoGfFM-RKc-J3wInFntXMDaOX0noG8FdQVIJCTQNypVik1UoPgFtb0yNXxPPHy6WNplU_EqRq3a-8aNL1efQ2qG8zzuSRZ1UeSVs2nBk/s1600/DSC_0089.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhje8xiGKbyTJ0vo0Go4Y4lcjocTnhd6VymAHCmoGfFM-RKc-J3wInFntXMDaOX0noG8FdQVIJCTQNypVik1UoPgFtb0yNXxPPHy6WNplU_EqRq3a-8aNL1efQ2qG8zzuSRZ1UeSVs2nBk/s320/DSC_0089.JPG" width="320" /></a></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">...Mushroom butt!!!</span>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span>Andrea Mhttp://www.blogger.com/profile/14687837284395299151noreply@blogger.com0tag:blogger.com,1999:blog-3342131999079452766.post-45016767108176772122012-05-07T17:48:00.000-07:002012-05-07T19:20:45.124-07:00Dinner #3: Mediterranean Orzo Mac and Cheese<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Sorry for all the "Mediterranean" recipes! I promise I'll mix it up soon.</span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I served this mac and cheese with a caprese salad of heirloom tomatoes, thin slices of fresh mozzarella, fresh basil leaves, a drizzle of good olive oil, balsamic vinegar and fresh cracked pepper. The mac and cheese is very rich, so serve a cup size portion or less and compliment with a large side salad or other veggie.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFPnxjDzqpK81xvs0gIHvpHdJbf09qhQhIKoMsgr5uXe5q9Fy-FRA2z7JxXpXVeD9iawtX6c4aIs8QrYwAdC7czK1qAP0PZMzJ6lTdUUyShio_LaWrmPGwxyIgbBItjiqidVeC27AI0Os/s1600/DSC_0093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFPnxjDzqpK81xvs0gIHvpHdJbf09qhQhIKoMsgr5uXe5q9Fy-FRA2z7JxXpXVeD9iawtX6c4aIs8QrYwAdC7czK1qAP0PZMzJ6lTdUUyShio_LaWrmPGwxyIgbBItjiqidVeC27AI0Os/s320/DSC_0093.JPG" width="320" /></span></a></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">This recipe will yield 2 dinners plus lunch leftovers for 2 people.</span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Mediterranean Orzo Mac and Cheese</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Adapted from <a href="http://www.eatliverun.com/mediterranean-orzo-mac-cheese/" target="_blank">eat, live, run</a></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Yields 6 servings</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingredients:</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 1/2 c. uncooked orzo</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 1/2 Tbsp unsalted butter</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 1/2 c. organic low-fat milk, divided</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 Tbsp flour</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 c. white sharp cheddar, shredded</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">3/4 c. low-fat feta, divided</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">/4 c. kalamata olives, chopped</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">14.5 oz can fire-roasted diced tomatoes with green chilies</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 tsp dried oregano</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/4 tsp salt</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/2 tsp fresh ground pepper</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Pre-heat oven to 400. </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cook orzo al dente according to package directions.</span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">In a separate pan, combine butter and 1 c. milk over medium heat. Whisk flour with remaining 1/2 c. milk until smooth. Pour milk/flour mixture into pan and stir until milk starts to bubble gently and thicken. Remove pan from heat and stir in shredded cheddar, 1/2 c. feta, olives, tomatoes, oregano, salt and pepper.</span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Drain the cooked orzo and add to cheese sauce. Mix well. Pour mixture into a greased 8x11 glass baking dish. Sprinkle remaining feta over the top. Bake for 15 minutes until edges are bubbly. Let stand 10 minutes before serving.</span>Andrea Mhttp://www.blogger.com/profile/14687837284395299151noreply@blogger.com0tag:blogger.com,1999:blog-3342131999079452766.post-37303368371378077702012-05-04T07:40:00.001-07:002012-05-04T07:40:23.560-07:00Clean out the Fridge Omelet<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I threw this <em style="background-color: white; font-style: normal; line-height: 16px;">omelette</em><span style="background-color: white;"><span style="color: #222222;"><span style="line-height: 16px;"> together with some leftover ingredients from the <a href="http://memoirs-weekday-veg.blogspot.com/2012/05/dinner-1-mediterranean-mini-frittata.html" target="_blank">Mediterranean frittata</a> I made earlier this week. The combination of the slightly tart cherry tomatoes with the feta cheese is absolutely delicious.</span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWEPD5U-knc2vpTyEFJA1d-p-xD23-hRkwNuwoLlPziTsox1qnRbNMZJT0X5GB8pwD0su5nIQ4bYGIcm2ZPucJNxCkd6cvpnHcO4wf4zvPhJmO2XEt4Zhc7gyowhP1jo0xbtPvzG7nt5M/s1600/IMAG0220.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWEPD5U-knc2vpTyEFJA1d-p-xD23-hRkwNuwoLlPziTsox1qnRbNMZJT0X5GB8pwD0su5nIQ4bYGIcm2ZPucJNxCkd6cvpnHcO4wf4zvPhJmO2XEt4Zhc7gyowhP1jo0xbtPvzG7nt5M/s320/IMAG0220.jpg" width="320" /></a></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="color: #222222;"><span style="line-height: 16px;">Ingredients:</span></span></span></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="color: #222222;"><span style="line-height: 16px;">olive oil spray</span></span></span></span><br />
<span style="color: #222222; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span style="line-height: 16px;">1 Tbsp butter</span></span><br />
<span style="color: #222222; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span style="line-height: 16px;">2 organic eggs</span></span><br />
<span style="color: #222222; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span style="line-height: 16px;">sea salt and fresh ground pepper, to taste</span></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="color: #222222;"><span style="line-height: 16px;">1/4 c cherry tomatoes, chopped</span></span></span></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="color: #222222;"><span style="line-height: 16px;">1/4 c cremini mushrooms, chopped</span></span></span></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="color: #222222;"><span style="line-height: 16px;">sprinkling of feta cheese</span></span></span></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="color: #222222;"><span style="line-height: 16px;"><br /></span></span></span></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="color: #222222;"><span style="line-height: 16px;">Lightly coat a non-stick pan with olive oil spray. Add mushrooms to pan and saute over medium-high heat for a few minutes until browned. Add tomatoes and saute for one minute more. Remove vegetables from pan and place on a paper towel to drain some of the oil. Melt butter in the same pan. Whisk eggs, salt and pepper in a bowl and add to pan. Cook until egg is just beginning to set. Then pour vegetables into the center of the omelet. Sprinkle feta on top of the vegetable mixture.</span></span></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL0VBroJGLNzCzGMfTgiaAR4KTHJJXV6UXB_DgQuy7ENLH_L5pc09hGQCgUfZin8N0zFsVg2wjfhKc5A4glT7qIPBcuidwU12FOwjjO085yE66K42YEWkFJtm2ph2qZpBdkWH0op5mYsw/s1600/IMAG0219.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL0VBroJGLNzCzGMfTgiaAR4KTHJJXV6UXB_DgQuy7ENLH_L5pc09hGQCgUfZin8N0zFsVg2wjfhKc5A4glT7qIPBcuidwU12FOwjjO085yE66K42YEWkFJtm2ph2qZpBdkWH0op5mYsw/s320/IMAG0219.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Omelet before folding over the edges</td></tr>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="color: #222222;"><span style="line-height: 16px;">Gently fold over the edges of the omelet. Cook until the eggs are fully set. I like to flip it at least once to ensure the omelet is cooked through.</span></span></span></span><br />
<br />Andrea Mhttp://www.blogger.com/profile/14687837284395299151noreply@blogger.com0tag:blogger.com,1999:blog-3342131999079452766.post-91100875855176982032012-05-04T06:34:00.000-07:002012-05-04T06:34:47.817-07:00The Inspiration<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/k7sKMj85hDw?feature=player_embedded' frameborder='0'></iframe></div>
<br />Andrea Mhttp://www.blogger.com/profile/14687837284395299151noreply@blogger.com0tag:blogger.com,1999:blog-3342131999079452766.post-51877716990951370462012-05-02T17:38:00.000-07:002012-05-02T17:38:21.701-07:00Dinner #2: Saag Paneer<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Saag paneer is one of my favorite dishes to order at Indian restaurants. One nice thing about being a weekday vegetarian (it's only been two days ha ha!) is that it causes me to dig out those recipes I've always wanted to try but never got around to. This is one of those recipes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8TG-QtsS50B_fF_iUCpPuLsBog07iN5TNHnV7RSsXQhLKO5NcTgYypj2DHFdt83LWJsMlhhZSN0-sXff7Gij26x2hDuX4e0cZbCNG3t0XUlvckXidGdv0ej_vqDQPNnK0qjW1K9NulPk/s1600/DSC_0087.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8TG-QtsS50B_fF_iUCpPuLsBog07iN5TNHnV7RSsXQhLKO5NcTgYypj2DHFdt83LWJsMlhhZSN0-sXff7Gij26x2hDuX4e0cZbCNG3t0XUlvckXidGdv0ej_vqDQPNnK0qjW1K9NulPk/s320/DSC_0087.JPG" width="320" /></a></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">If you are not familiar with paneer, it is a firm, mildly flavored Indian curd cheese.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBmVJt0k1dzbQSBfzbRnCN2xUrt07ldt_6Xvl98WUZC4S1uph0AbRPTpLVZ9IWd3-nQunpWtQe9rxAWCJpGiStMTekUnczmCs20uCFMZjwozDutZScJHLAt9fctu-HN2EH7b0LHWacBD8/s1600/DSC_0084.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBmVJt0k1dzbQSBfzbRnCN2xUrt07ldt_6Xvl98WUZC4S1uph0AbRPTpLVZ9IWd3-nQunpWtQe9rxAWCJpGiStMTekUnczmCs20uCFMZjwozDutZScJHLAt9fctu-HN2EH7b0LHWacBD8/s320/DSC_0084.JPG" width="320" /></a></td></tr>
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As they cooked in the butter, the paneer cubes got hot enough</div>
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that they started to jump around in the pan, essentially turning</div>
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themselves for the most part. It was pretty entertaining actually :)</div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I served the saag paneer with whole wheat naan. When we run out of naan, we'll switch to rice. This recipe will yield enough for dinner plus two days of lunch leftovers for two people.</span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Saag Paneer</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Recipe adapted from <a href="http://www.101cookbooks.com/archives/saag-paneer-recipe.html" target="_blank">101 Cookbooks</a></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Yields 6 servings</span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 1/2 lb baby spinach, washed and dried (a salad spinner will be your best friend here)</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">3 Tbsp unsalted butter</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">12 oz paneer, cut into 1/2 in cubes</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 large onion, finely chopped</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/2 tsp sea salt, plus more to taste</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">3 garlic cloves, chopped</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 Tbsp fresh ginger, grated</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 Tbsp freshly ground spice mixture (includes whole cloves, cardamom, mustard seed, coriander seed, cumin seed, red pepper flakes) *See 101 Cookbooks <a href="http://www.101cookbooks.com/archives/saag-paneer-recipe.html" target="_blank">recipe</a> for more info*</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/4 tsp turmeric</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 c buttermilk</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">fresh lemon juice</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">toasted sesame seeds</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Saag</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Wash, dry, and chop spinach. </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Melt 2 Tbsp butter in a large soup pot. Saute </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">onions in butter until soft. Add salt, garlic, ginger, spice mixture and turmeric. Stir for 1-2 minutes. Add spinach gradually and stir constantly until spinach is soft and wilted. Pour in buttermilk. Continue stirring until buttermilk is heated. Remove saag from heat, taste and add more salt or red pepper flakes if needed. Squeeze some fresh lemon juice over the saag and stir.</span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Paneer</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Melt 1 Tbsp butter in a non-stick pan over medium heat. Fry paneer in batches for about 7 minutes turning the cubes at least once. Tip: Give the cubes plenty of room so they can brown properly.</span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Mix paneer into saag and serve. Sprinkle with toasted sesame seeds and more lemon juice if desired.</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span>Andrea Mhttp://www.blogger.com/profile/14687837284395299151noreply@blogger.com0tag:blogger.com,1999:blog-3342131999079452766.post-3665842904150651232012-05-01T17:03:00.000-07:002012-05-01T17:05:38.759-07:00Dinner #1: Mediterranean Mini Frittata<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I served this mini frittata with organic spring mix and my house vinaigrette (I'll post that recipe soon). I multiplied the frittata recipe by four to yield dinner plus lunch leftovers for two people.</span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Mediterranean Mini Frittata</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Recipe adapted from <a href="http://www.fortheloveofcooking.net/2012/04/mediterranean-baked-mini-frittata.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+blogspot%2FOlvyH+%28For+the+Love+of+Cooking%29" target="_blank">For the Love of Cooking</a></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Yields 1 mini frittata</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingredients:</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 organic eggs</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 tsp organic low-fat milk</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Kosher salt and fresh ground pepper to taste</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">4 oregano leaves, chopped</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 tsp reduced-fat feta</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">4 kalamata olives, halved</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">5 grape tomatoes, halved</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 tsp red onion, small dice</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Olive oil</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Preheat oven to 350. Brush mini oven-safe crock with small amount of olive oil. Mix eggs, milk, salt and pepper. Place the oregano, feta, olives, tomatoes and onion into the crock. Pour egg mixture over the top. Bake for 30 minutes until the eggs are set.</span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span>Andrea Mhttp://www.blogger.com/profile/14687837284395299151noreply@blogger.com0