Finally! I’ve been meaning to try zucchini noodles for so long and after we finally picked up a spiralizer, I knew it was on. Love this for a meatless Monday! It’s rich and satisfying but not too heavy. Planned on making this with pork chops, but ended up just eating 2 giant bowls instead!
Zucchini Noodles with Roasted Red Pepper & Chèvre Sauce
2 roasted red peppers, about 8 ounces (fresh or jarred)
1/2 cup minced onion
2 pounds zucchini, ends cut off and spiralized or cut into ‘noodles’
1/4 cup + 1 tablespoon extra virgin olive oil
2 ounces of soft goat cheese, (usually labeled chèvre)
2 cloves garlic, minced
1/4 cup chopped fresh parsley
1/4 cup freshly grated parmesan
Freshly ground black pepper
Add the 2 roasted bell peppers, 1 tablespoon olive oil, goat cheese and 1 teaspoon salt to the blender. Blend until smooth. For the zucchini noodles: heat a large, deep sided skillet over medium high heat. When the skillet is hot, add the olive oil, onion, and garlic; sauté for a minute or two until the onion is softened but not browned. Add the sea salt and zucchini noodles to the skillet and sauté using a pair of non-stick tongs to toss the noodles. Just as the zucchini noodles begin to soften, but before they start shedding water, add the sauce and cook just until the sauce is heated. Adjust the salt to your taste, and serve immediately with the freshly chopped parsley, grated parmesan, extra goat cheese, and freshly ground black pepper.
After a long week, I love to sit down with the husband and enjoy a pint of chocolate or coffee ice cream. And yes, I usually eat the whole pint in one sitting. Well, I stumbled across this little recipe recently and fell in love. It’s incredibly delicious on it’s own, and amazing with just a few mix-ins! I went for Nutella this time, just a spoonful added to my bowl, but any nut butter would be great, along with cocoa, sprinkles, fresh berries, honey, almonds… the options are endless! I have the feeling this will become a weekly ritual.
And after two small bowls each (it’s so good and there’s no guilt!), we had just enough to fill up a little mason jar and toss it in the freezer for tomorrow night. It just needs a few moments to soften on the counter and voila!
1 Ingredient Ice Cream
via the kitchn
4-6 ripe bananas
Start with ripe bananas: They should be sweet and soft. Peel the bananas and cut them into half inch slices. Put the bananas in an airtight container and freeze for at least 2 hours, but ideally overnight.
Blend the frozen banana pieces in a food processor. The banana will look crumbly at first; scrape down the food processor and keep blending. As the last bits of banana smooth out, you’ll see the mixture shift from blended banana to creamy, soft-serve ice cream texture. Blend for a few more seconds to aerate the ice cream. (If adding any mix-ins, like peanut butter or chocolate chips, this is the moment to do it). Transfer to an airtight container and freeze until solid: You can eat the ice cream immediately, it will be more like the texture of frozen yogurt. We ate most this way because we couldn’t wait!
Nutella, so far, is my favorite mix-in. What would yours be?
Veggie packed, gluten-free (or gluten light, dending on your enchilada sauce), rich, cheesy, spicy magic! The satisying texture of a lasagna with a southwestern bite. This is my kind of comfort food!
Mexican Inspired Casserole with Roasted Corn & Peppers
via a pinch of yum
2 red bell peppers
2 green bell peppers
1 jalapeno or 2 chipotle peppers (optional – just for more kick)
½ red onion
2 cups frozen corn
2 teaspoons chili powder
2 teaspoon cumin
salt to taste (about 1 teaspoon)
2 cups shredded cheese (I used a cheddar & pepperjack blend)
10 medium corn tortillas
1 can refried beans
2 cups red enchilada sauce
cilantro, guacamole, or sour cream for topping
Dice the peppers and mince the onions. Heat a large nonstick skillet with a little bit of oil over high heat. Add the onion and peppers, sprinkle with chili and cumin, and stir, rest, stir, rest until you get a nice browning on the outside of the peppers. Remove and set aside. Repeat the roasting process with the corn, sprinkling with chili and cumin, removing from the heat when browned and roasted on the outside. Sprinkle the roasted veggies with a little bit of salt and toss to coat.
Grease a 9×13 inch baking pan and preheat the oven to 400 degrees. Cut the tortillas into thin strips. Put the refried beans in a bowl and mix with a little bit of water to make them easier to spread. Spread a little bit of sauce on the bottom of the pan. Layer in order: half of the tortilla strips, all the beans, half of the veggies, half of the sauce, half of the cheese. Cover with the other half of the tortilla strips, veggies, sauce, and cheese. Cover with foil and bake for 15-20 minutes, until the sauce is bubbling and the cheese is melted (I broiled mine for the last 3 minutes to get the top nice and bubbly). Serve with guacamole, fresh cilantro and sour cream!
Sometimes I just don’t have it in me. Sometimes I’m craving something but I want it now and it’s time for a few shortcuts. Wonton soup is one of those things I crave all the time, but with order minimums, there’s only so many times I can order take out and be left with a bunch of other stuff in the fridge (although the husband never minds). I was having another one of those cravings this weekend, grabbed a bag of pre-made wontons, and tossed a few things I had in the fridge and freezer in. Voila! If I did a little more shopping before hand, I might pack this with some more veggies, like bok choy, carrots, broccoli, maybe a bit of cilantro. This is a great base for so many options. Easily made vegetarian or vegan too, subbing out the fish sauce, chicken broth and opting for meatless wontons. Endless possibilities!
Five Minute Wonton Soup
inspired by the view from great island
4 cups chicken broth
3 cups water
1 tablespoon fish sauce
1 tablespoon soy sauce (or tamari)
1 tablespoon rice vinegar
1 package wontons (I used Trader Joe’s frozen chicken cilantro mini’s)
1/3 cup very thinly sliced mushrooms
1/4 cup thinly sliced scallions
Bring your stock and water to a low boil, stir in the fish sauce, soy sauce and rice vinegar. Toss in the wontons and let cook for about a minute. Add the mushroom and cook for an additional minute, until the wontons are just done. Remove from heat and stir in in the scallions. Serve hot!
My husband is a HUGE pickle fan and has been on a roll with pickling lately. He started just last month and we’ve already eaten our way through jar after jar of deliciousness. But he really topped himself this week with these amazing sesame ginger pickles. They are super fresh and crunchy and packed with flavor! We served them as an appetizer to our favorite Paleo Chicken Pad Thai. We almost ate an entire jar each (and some the next night too!). This is a super simple recipe, great for beginning picklers.
Sesame Ginger Pickles
via The Joy of Pickling
1 lb Asian or pickling cucumbers (about 3/4 inches in diameter)
1 teaspoon pickling salt
1 scallion, cut into 1 inch lengths then slivered
1-inch piece fresh ginger slivered
1 to 2 fresh jalapeños, seeded and slivered
3 tbs rice vinegar
5 tbs soy sauce
1 tbs sesame oil
Halve the cucmbers lengthwise and then cut them into 1-inch long pieces. In a bowl, toss the cut cucumbers with the salt. Let them stand at room temperature one hour. Drain the cucumbers and return them to the bowl. Mix them with the scallion, ginger and jalapeños. In another bowl, stir together the vinegar, soy sauce, and oil, and pour the mixture over the cucumbers. Cover the bowl with plastic wrap (he transferred them to mason jars here). Let the pickles stand at room temperature for 2 to 3 hours, or in the fridge for 24 hours, turning the cucumbers occasionally. The pickles will keep in the fridge for about a week (day 3 today, and they’re still delicious and crunchy!)
(ps) this is how much my husband loves pickles…. meet Mr. Pickle:
I love this twist on a typical corn chowder! So much healthier too! With coconut milk instead of your traditional heavy cream, this soup has a satisfying heartiness without all the extra heaviness. And with a little chili pepper, it has just the right amount of kick. Might even toss in a bit of chicken next time for some extra protein. This is an awesome base for so many great additions, but is definitely delicious all on it’s own!
Thai Inspired Corn Chowder
via the kitchn
1/2 yellow onion, diced
2 medium Russet potatoes, peeled and cut into 1/2-inch cubes
1 Thai chili pepper, finely chopped, optional
3 tablespoons finely grated lemongrass
4 cups corn kernels (frozen or fresh from 4 corn cobs)
4 cups chicken or vegetable broth
13.5 oz can coconut milk (1 2/3 cup)
Salt to taste
Roughly chopped cilantro and lime wedges, for serving
Coat the bottom of a large pot with olive oil and place over medium heat. Once the oil is hot, add the onions and a pinch of salt. Sauté until translucent. Stir in the potatoes, chili pepper, lemongrass, and a pinch of salt. Add a splash of broth, cover, and cook until the potatoes can be easily pierced with a fork, 5 to 8 minutes. Remove the lid, stir in the corn and cook another two minutes. Add the remaining broth and bring to a simmer, then remove from heat. Stir in the coconut milk. Serve warm, garnished with cilantro and lime.
This was a lovely brunch this weekend! Packed with veggies and super hearty, SO MUCH better than my usual boring scramble. A little messy the first go around, but once I figured out to set the top before flipping, it turned out magnificient.
Spanish Tortilla with Roasted Red Peppers and Asparagus
adapted from whole foods
3 tablespoons extra-virgin olive oil, divided
3 cloves garlic, finely chopped
1/2 yellow onion, finely chopped
1 3/4 pound red or yukon gold potatoes, unpeeled, cut into 1/2-inch cubes
1/2 teaspoon kosher or sea salt, to taste
1/2 teaspoon fresh ground black pepper
1 cup asparagus, chopped into 1/2 in pieces
1 cup thinly sliced roasted red peppers, drained well
8 eggs, lightly beaten
Heat 2 tablespoons of the oil in a large nonstick pan over medium-high heat. Add garlic and onion, and cook about 2 minutes. Add potatoes, salt and pepper, stir well, cover and cook, stirring occasionally, until potatoes are just about tender, about 15 minutes. Add the asparagus and cook 3-5 minutes more, until it’s just al dente. Transfer to a large bowl and let cool about 10 minutes. Stir peppers and eggs into potato mixture, once it’s cooled. Wipe the skillet clean.
Heat another 1 1/2 teaspoons of the oil over medium heat. Transfer potato mixture to the skillet and cook, running a spatula around the edges and gently shaking occasionally to prevent sticking, until eggs are set and bottom is golden brown, 12 to 14 minutes. Place a lid or large plate over the top for the last 4-5 minutes of cooking to set the top. Carefully invert onto a large plate. Heat remaining oil in the skillet and slide tortilla back in, cooked side up. Cook about 5 minutes or until golden brown. Transfer tortilla back to the plate and let cool at least 10 minutes. Slice into wedges and serve.