My least favorite Thanksgiving dishes seem to be the items that no one would ever dream of replacing. Every Thanksgiving, I see the sponge like, wood colored stuffing along side the worm-like green bean casserole. I usually pass up both of those options, and not just to make room for pumpkin pie. Now that I am in charge of Thanksgiving, I look forward to more than just rolls and pumpkin pie! One of the highlights of our holiday meals is definitely my Wild Rice dressing. It has been a mainstay on our table for about five years now, and was one of the first, more creative vegetable dishes I made when we started cutting meat out of our diets.
Romaine Dream Boats with Toasted Pepitas
I've been roasting squash and sweet potatoes almost daily trying to perfect recipes for Thanksgiving sides, and after eating squash all day I wanted something opposite of roasted root vegetables.I turned around and looked at the groceries waiting to be put away. A head of romaine, some raw pepitas, and a bag of unsweetened cocoa. Romaine! Romaine is crunchy and crispy! So are pepitas! And then, Romaine Dream Boats with Toasted Pepitas were born.
This recipe is so easy to make, its not even funny. You don't even need utensils!! With the Holiday season quickly approaching, this is a great quick and healthy option! It is also really easy to make it look fancy...
Spinach and Chickpea Cazuela
As soon as we got back home from our travels, I hit the kitchen. The first recipe recreation I'd like to share is the Spinach and Chickpea Cazuela we had at Barcelona Wine Bar. With fall just around the corner, this is the PERFECT side to serve as a snack, appetizer, or side dish. It is warm, filling, and the cumin adds a smokey flavor. The roasted garlic and shallot contributes a sweet flavor that definitely plays well with the savory taste of cumin. There are only about nine ingredients involved (not including, water, salt, and pepper!). Most of them are pantry staples, so you probably have them all in your house right now! Except for the cumin seeds, maybe!
TACO TUESDAY - Homemade Healthier Tortillas
A couple of years ago, I did an internship with a health club in Minneapolis. I assisted with a twelve week program that provided a group of clients (about 25 - 30) with nutrition advice and 6:00 am workouts six days a week. I left my house by 5:00 am to get there on time, which means I woke up between 4:00 - 4:30 am every day. The quickest, most filling breakfast I could make, was a tortilla with egg whites, and maybe beans if I had enough time to open a can. My mouth is drier than the sahara desert just thinking about them. I cannot eat store bought tortillas. I hate the way they smell, taste, and last for years in the fridge. Even when they're slathered with peanut butter, I just can't do it.
I knew the solution was to make my own, but I was deterred for about 3 years by the fact that every single recipe I looked at involved lard or shortening. It took a couple months, but I finally developed a recipe and cooking method that works perfectly!
Blue Corn Cakes Topped with Avocado and Herby Heirloom Tomatoes
This summer, our favorite thing to eat is Grilled Romaine and Grilled Pizza. Last summer it was Grilled Panzanella, and the summer before that, it was Corncakes with Tomato Salsa. I recently made these, and we remembered how much we L O V E D them, that and it is the perfect 'cold' dish to serve during the heat of the summer!
Four great things about this dish: 1) it can be served as an appetizer or as a side, 2) it can be served cold, 3) it utilizes delicious heirloom tomatoes, 4) it harks back to traditional southern cuisine, but in a healthy way.
Red, White, & Blue - #3: Grilled Romaine
In addition to the 4th of July, it is also my 6th 4th of July here in Nashville, and my 4 month anniversary with Grilled Romaine, which I thought would be the perfect third addition to my Red, White, and Blue series. Grilled Romaine is divine. It has a slightly smokey flavor and remains fairly crispy after the grilling process. The olive oil, salt, and black pepper act as a sort of frosting. The granny smith apple matchsticks add an additional crisp, and for those who eat meat, the pancetta is a delightful salty addition.
Strawberry Rhubarb Tart with Cracklin' Oat Bran Crust (<--- I KNOW!!!)
Our car broke down again, for the second time in the past couple weeks, so Chris takes our working car and I work from home. Unless I have to run an errand, then I literally run them. So there I was, running an errand. It was a drizzling and I was listening to one of my favorite podcasts, Selected Shorts. Wham. Bam. Alakazam. Cracklin' Oat Bran. I wanted some. And wouldn't that make such a yummy tasting tart crust perfectly matched with fresh hand picked strawberries and rhubarb??
Rhubarb Rumbler Cocktail
Refreshing. Light. Springy. Sweet/Salty. Tart. DELICIOUS.
I've had a rhubarb plant for about four years. Rhubarb was something I really missed about Minnesota. In Minnesota, I feel like everyone has a rhubarb plant/plants. Am I right Minnesota friends???
I have great memories of delicious rhubarb crumble/cobbler/crisp/pie/bars. YES BARS. Thats a shoutout to my Minnesota roots.
EASY Butternut Squash Pasta with Chickpeas & Roasted Hazelnuts
One of my favorite people in the world, Brooke, told me that she has a special term for May; 'CRAYMAY'. CrayMay INDEED.
Butternut Squash Pasta is one of my go-tos when we need a good substantial dinner in a short amount of time. Super delicious, easy, and quick! You probably already have several of the ingredients on hand. The only ingredient I usually have to buy is the butternut squash.
Veggie Ramen (with Legit Eggs)
I took a few short cuts, especially with the broth. Added some roasted sweet potato, which is DELIGHTFUL, but not the most ramen-authentic thing in the world. You know what was authentic? The soft boiled egg with runny yolk. A perfect pillowy island with golden streams of yolk pouring out.