forestfeast:

This Creamy Avocado Pesto Gnocchi is the second recipe in my “Farmers Market Feasts” series for The Kitchn. It includes basil and green garlic I got at the farmers market near my house last week. Click on over to see the recipe, it’s a tasty one!!

By Erin Gleeson | The Forest Feast. Photo of me at the market is by my lovely studio assistant, Anna Rosales.

Made this for dinner last night…

While I liked the addition of sunflower seeds, not sure I like the dish in general.

It was like eating gnocchi tossed in guacamole that was missing some key ingredients.

I like guacamole. But I don’t want to eat it on top of anything.

So I wouldn’t make this again. I might try to modify it. Maybe less avocado and more olive oil. Or something.

I wanted to love this SO BAD because it was the easiest thing I’ve ever made.

Bucatini with Bacon Sauce and Meatballs
This was a very easy recipe.  It seems like the flavors are very simple and classic, but the bacon gives the tomato sauce a lovely smokey flavor and the meatballs were moist and flavorful. I made a half recipe and it was enough for at least 4 servings.
INGREDIENTS:
Bacon Sauce
7 or 8 pieces of bacon, chopped
1 large onion, diced
1 clove of garlic, minced
Salt and freshly ground pepper
2 28 ounce cans of chunky ground tomatoes (Pastene Chunk Kitchen Ready) - if not available, I used crushed tomatoes
Meatballs
2 pounds 80% ground beef
3/4 cup breadcrumbs
3/4 cup freshly grated Parmigiano-Reggiano
3/4 chopped parsley
2 or 3 cloves garlic, minced
2 eggs
Salt and freshly ground pepper
1 pound of bucatini pasta
DIRECTIONS:
For the bacon sauce: Cut the bacon into pieces. Using a big saute pan or skillet that has a cover, cook over medium heat until almost crispy. Don’t drain the fat. Add the onions to the pan. When the onions are almost cooked and start to become translucent, add the garlic and salt and pepper to taste. Cook for 1 to 2 minutes, and then add tomatoes and bring to a boil. Reduce the heat, cover and simmer on low for about an hour to an hour and a half.
For the meatballs: Preheat the oven to 425 degrees F. Grease a baking sheet. In a large bowl, combine the beef, breadcrumbs, Parmigiano-Reggiano, parsley, garlic, eggs and some salt and pepper. Form into 1 to 1 1/2-inch meatballs and place on the prepared baking sheet. Bake for 5 minutes. Then turn the oven down to 350 degrees F and bake for an additional 10 minutes. Make sure to turn every few minutes to brown on all sides.
Cook the bucatini according to the package directions.
Serve the bacon sauce over the pasta with the meatballs on the side. Garnish with freshly grated Parmigiano-Reggiano.

Bucatini with Bacon Sauce and Meatballs

This was a very easy recipe.  It seems like the flavors are very simple and classic, but the bacon gives the tomato sauce a lovely smokey flavor and the meatballs were moist and flavorful. I made a half recipe and it was enough for at least 4 servings.

INGREDIENTS:

Bacon Sauce

  • 7 or 8 pieces of bacon, chopped
  • 1 large onion, diced
  • 1 clove of garlic, minced
  • Salt and freshly ground pepper
  • 2 28 ounce cans of chunky ground tomatoes (Pastene Chunk Kitchen Ready) - if not available, I used crushed tomatoes

Meatballs

  • 2 pounds 80% ground beef
  • 3/4 cup breadcrumbs
  • 3/4 cup freshly grated Parmigiano-Reggiano
  • 3/4 chopped parsley
  • 2 or 3 cloves garlic, minced
  • 2 eggs
  • Salt and freshly ground pepper
  • 1 pound of bucatini pasta

DIRECTIONS:

For the bacon sauce: Cut the bacon into pieces. Using a big saute pan or skillet that has a cover, cook over medium heat until almost crispy. Don’t drain the fat. Add the onions to the pan. When the onions are almost cooked and start to become translucent, add the garlic and salt and pepper to taste. Cook for 1 to 2 minutes, and then add tomatoes and bring to a boil. Reduce the heat, cover and simmer on low for about an hour to an hour and a half.

For the meatballs: Preheat the oven to 425 degrees F. Grease a baking sheet. In a large bowl, combine the beef, breadcrumbs, Parmigiano-Reggiano, parsley, garlic, eggs and some salt and pepper. Form into 1 to 1 1/2-inch meatballs and place on the prepared baking sheet. Bake for 5 minutes. Then turn the oven down to 350 degrees F and bake for an additional 10 minutes. Make sure to turn every few minutes to brown on all sides.

Cook the bucatini according to the package directions.

Serve the bacon sauce over the pasta with the meatballs on the side. Garnish with freshly grated Parmigiano-Reggiano.

haygirlhay:

smallnmighty:

Oh.    My.    God.   Simple genius.
Homemade Tomato Soup with Baked Mozzarella Balls.

This is special.

haygirlhay:

smallnmighty:

Oh.    My.    God.   Simple genius.

Homemade Tomato Soup with Baked Mozzarella Balls.

This is special.

white chocolate lavender popcorn
i love lavender.
i love white chocolate.
must try this soon!!!

white chocolate lavender popcorn

i love lavender.

i love white chocolate.

must try this soon!!!

Lightened Up Protein Power Goddess Bowl
(aka the most delicious healthy dish you will ever eat in your LIFE)
this has been circulating around tumblr for a while. about a million years ago, i made the original Protein Goddess Bowl thinking that was what everyone loved, and i hated it. it just was not my cup o’ tea. so i got the correct recipe and made it last night. holy mother of jesus. seriously. i could live off this. go make it now. and check out Oh She Glows for other nomnom recipes. then tell me which ones to make. :)
Ingredients for Protein Power Goddess Bowl:
1 cup uncooked green lentils (yield 2 & 3/4 cups cooked)
1 cup uncooked speltberries (yield 2 cups cooked) OR grain of choice, like brown rice (i used brown rice which was SO FREAKING DELICIOUS)
1/2 tbsp olive oil, for sautéing
1/2 red onion, chopped
3-4 garlic cloves, minced
1 red bell pepper, chopped
1 large tomato, chopped
3 cups spinach or kale, roughly chopped (I used spinach and it was oh-so-good)
1/2 cup fresh parsley, minced
Kosher salt & black pepper, to taste
Lemon Wedges & lemon zest, to garnish
1 batch of Lightened Up Tahini-Lemon Dressing
Ingredients for Tahini-Lemon Dressing:
1/4 cup Tahini
2 garlic cloves
1/2 cup fresh lemon juice (about 2 lemons)
1/4 cup Nutritional yeast or a bit more, to taste (i don’t know what this tastes like so i only used 1/4 cup. and i bought it at whole foods in the self-serve grain section.)
2-4 tbsp Extra virgin olive oil, to taste
1 tsp kosher salt + freshly ground black pepper, or to taste
3 tbsp water, or as needed
DIRECTIONS
1. Cook lentils and speltberries (or grain of choice) according to package directions. Drain and set aside. This can be done ahead of time… Like the night before.
2. Prepare the Lightened Up Tahini-Lemon dressing in food processor.
3. In a large skillet over low-medium heat, add your olive oil and sauté the chopped onion and minced garlic for a few minutes, being careful not to burn. Add in the chopped red pepper and tomato and sauté for another 7-8 minutes.
4. Stir in the chopped kale or spinach and sauté for another few minutes, just until tender. Stir in the full batch of Tahini-Lemon dressing, the cooked & drained lentils (NOTE: the original recipe says to stir in the grains at this time, however i just served the nomnom mixture on top of the grains), and simmer on low for another few minutes. Remove from heat and stir in the minced parsley. Season with salt and pepper to taste and garnish with lemon wedges and zest. 
5. i added some broiled chicken on top because kaylen wanted something more to it. and it was amazing. 

((pic above is from Oh She Glows))

Lightened Up Protein Power Goddess Bowl

(aka the most delicious healthy dish you will ever eat in your LIFE)

this has been circulating around tumblr for a while. about a million years ago, i made the original Protein Goddess Bowl thinking that was what everyone loved, and i hated it. it just was not my cup o’ tea. so i got the correct recipe and made it last night. holy mother of jesus. seriously. i could live off this. go make it now. and check out Oh She Glows for other nomnom recipes. then tell me which ones to make. :)

Ingredients for Protein Power Goddess Bowl:

  • 1 cup uncooked green lentils (yield 2 & 3/4 cups cooked)
  • 1 cup uncooked speltberries (yield 2 cups cooked) OR grain of choice, like brown rice (i used brown rice which was SO FREAKING DELICIOUS)
  • 1/2 tbsp olive oil, for sautéing
  • 1/2 red onion, chopped
  • 3-4 garlic cloves, minced
  • 1 red bell pepper, chopped
  • 1 large tomato, chopped
  • 3 cups spinach or kale, roughly chopped (I used spinach and it was oh-so-good)
  • 1/2 cup fresh parsley, minced
  • Kosher salt & black pepper, to taste
  • Lemon Wedges & lemon zest, to garnish
  • 1 batch of Lightened Up Tahini-Lemon Dressing

Ingredients for Tahini-Lemon Dressing:

  • 1/4 cup Tahini
  • 2 garlic cloves
  • 1/2 cup fresh lemon juice (about 2 lemons)
  • 1/4 cup Nutritional yeast or a bit more, to taste (i don’t know what this tastes like so i only used 1/4 cup. and i bought it at whole foods in the self-serve grain section.)
  • 2-4 tbsp Extra virgin olive oil, to taste
  • 1 tsp kosher salt + freshly ground black pepper, or to taste
  • 3 tbsp water, or as needed

DIRECTIONS

1. Cook lentils and speltberries (or grain of choice) according to package directions. Drain and set aside. This can be done ahead of time… Like the night before.

2. Prepare the Lightened Up Tahini-Lemon dressing in food processor.

3. In a large skillet over low-medium heat, add your olive oil and sauté the chopped onion and minced garlic for a few minutes, being careful not to burn. Add in the chopped red pepper and tomato and sauté for another 7-8 minutes.

4. Stir in the chopped kale or spinach and sauté for another few minutes, just until tender. Stir in the full batch of Tahini-Lemon dressing, the cooked & drained lentils (NOTE: the original recipe says to stir in the grains at this time, however i just served the nomnom mixture on top of the grains), and simmer on low for another few minutes. Remove from heat and stir in the minced parsley. Season with salt and pepper to taste and garnish with lemon wedges and zest.

5. i added some broiled chicken on top because kaylen wanted something more to it. and it was amazing.


((pic above is from Oh She Glows))


Butter Chicken

I can’t remember why, but I had half a jar of strained tomatoes left over from another new recipe and was committed to using it all.  I have a bad habit of buying ingredients and wasting half of what a bought. :( 

this recipe calls for garam masala but the grocery store was sold out.  so, if you can’t find it or if you just want to make it on your own mix the following together (it’ll be enough for the recipe for the butter chicken):

  • 1/2 tsp cumin
  • 1/2  tsp paprika
  • 1/4 tsp cinnamon
  • 1/4 tsp cayenne pepper
  • 1/4 tsp crumbled bay leaves
  • 1/8 ground cloves

Butter Chicken

Ingredients

  • 3 cups strained tomatoes
  • 4 jalapenos
  • 1 tablespoon ginger
  • 10 tablespoons butter
  • 4 tablespoons cumin
  • 1 tablespoon paprika
  • 2 teaspoons kosher salt
  • 1.5 cups heavy cream
  • 2 teaspoons garam masala (or the homemade mixture of spices above)
  • 1/4 cup cilantro

Preparation

Cook chicken any way you want - I like to cook it in the oven after coating it with some olive oil pepper and salt.  

Puree the jalapenos and ginger to a paste in the blender.  If needed, add a bit of the strained tomatoes.

In a bowl, mix the strained tomatoes with the jalapeno/ginger paste.

In a pot, melt 8 tablespoons of butter until the foam subsides and then add the ground cumin and paprika. After a few seconds, add the tomato mixture and cook for about 10 minutes.  Add salt and cream and simmer for 10 minutes, stirring from time to time.  Next stir in the garam masala (or the homemade mixture) and the rest of the butter.  Remove from heat and let sit for 30 minutes.  Stir in cilantro before serving.

If you want, you can also add some vegetables to the pot.  I added onion, mushrooms, and zucchini after stirring in the garam masala and the rest of the butter.  Also add the cooked chicken to the pot at this time.

i made lasagna soup tonight for dinner, which has made it’s way around the blogsphere.  while it was filling and quite delicious, i found it was too salty for my taste despite using sodium-free chicken broth and no salt. 
recipe follows (i made half the recipe and it is enough for 2 days of dinner for 2 people):

Lasagna Soup
for the soup:2 tsp. olive oil1-1/2 lbs. Italian sausage3 c. chopped onions4 garlic cloves, minced2 tsp. dried oregano1/2 tsp. crushed red pepper flakes2 T. tomato paste1 28-oz. can fire roasted diced tomatoes2 bay leaves6 c. chicken stock8 oz. mafalda or fusilli pasta1/2 c. finely chopped fresh basil leavessalt and freshly ground black pepper, to taste
for the cheesy topping:8 oz. ricotta1/2 c. grated Parmesan cheese1/4 tsp. saltpinch of freshly ground pepper
2 c. shredded mozzarella cheese
PREPARATION
Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.
Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes.
While soup is simmering, cook noodles.  I don’t cook noodles in the soup because they absorb all the broth and end up soggy.
Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.
While the pasta is cooking and soup is simmering, prepare the cheesy topping. In a small bowl, combine the ricotta, parmesan, salt, and pepper.
To serve, place a dollop of the cheesy topping in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Again, super quick and easy meal - great for a weeknight meal. 
(pic/recipe via a farmgirl’s dabbles)

i made lasagna soup tonight for dinner, which has made it’s way around the blogsphere.  while it was filling and quite delicious, i found it was too salty for my taste despite using sodium-free chicken broth and no salt. 

recipe follows (i made half the recipe and it is enough for 2 days of dinner for 2 people):

Lasagna Soup

for the soup:
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste

for the cheesy topping:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper

2 c. shredded mozzarella cheese

PREPARATION

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes.

While soup is simmering, cook noodles.  I don’t cook noodles in the soup because they absorb all the broth and end up soggy.

Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking and soup is simmering, prepare the cheesy topping. In a small bowl, combine the ricotta, parmesan, salt, and pepper.

To serve, place a dollop of the cheesy topping in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Again, super quick and easy meal - great for a weeknight meal. 

(pic/recipe via a farmgirl’s dabbles)

friends and strangers:

I just made butter chicken from scratch. 

Who am I becoming??!!

more to come.

friends and strangers:

I just made butter chicken from scratch.

Who am I becoming??!!

more to come.

The Pioneer Woman’s Chicken and Dumplings
oh. my. god.
i made this last week and not only was it so simple, but it was absolutely delicious!
it made the apartment smell heavenly, was the best comfort food for the soul, was filling in just the right way, and kaylen loved it!
eating it was like having little explosions of deliciousness-fireworks go off in my mouth.
i want to eat this all day everyday and i plan on making it often this winter season.

The Pioneer Woman’s Chicken and Dumplings

oh. my. god.

i made this last week and not only was it so simple, but it was absolutely delicious!

it made the apartment smell heavenly, was the best comfort food for the soul, was filling in just the right way, and kaylen loved it!

eating it was like having little explosions of deliciousness-fireworks go off in my mouth.

i want to eat this all day everyday and i plan on making it often this winter season.

gnomesweetgnome:

Turkey Sausage, Spinach, and White Bean Soup with Cornbread Biscotti. Happening.

i made this this week and… i have mixed feelings.
first, instead of turkey sausage, i used regular mild italian sausage.  i didn’t like the mild italian sausage and would have preferred the spicy one, so next time i’ll try that. usually when i cook sausage, i like it to have a little singe to it, so after chopping it, i’ll toss it back in the pot for a minute or two.
the first night it tasted amazing, but i thought the following night it was too salty.  i think the 6 cubes of bouillon may have been too much.  next time, i’ll cut it down to 4 cubes and see how that tastes.

gnomesweetgnome:

Turkey Sausage, Spinach, and White Bean Soup with Cornbread Biscotti. Happening.

i made this this week and… i have mixed feelings.

first, instead of turkey sausage, i used regular mild italian sausage.  i didn’t like the mild italian sausage and would have preferred the spicy one, so next time i’ll try that. usually when i cook sausage, i like it to have a little singe to it, so after chopping it, i’ll toss it back in the pot for a minute or two.

the first night it tasted amazing, but i thought the following night it was too salty.  i think the 6 cubes of bouillon may have been too much.  next time, i’ll cut it down to 4 cubes and see how that tastes.

(via kvknowsherfun)

forestfeast:

This Creamy Avocado Pesto Gnocchi is the second recipe in my “Farmers Market Feasts” series for The Kitchn. It includes basil and green garlic I got at the farmers market near my house last week. Click on over to see the recipe, it’s a tasty one!!

By Erin Gleeson | The Forest Feast. Photo of me at the market is by my lovely studio assistant, Anna Rosales.

Made this for dinner last night…

While I liked the addition of sunflower seeds, not sure I like the dish in general.

It was like eating gnocchi tossed in guacamole that was missing some key ingredients.

I like guacamole. But I don’t want to eat it on top of anything.

So I wouldn’t make this again. I might try to modify it. Maybe less avocado and more olive oil. Or something.

I wanted to love this SO BAD because it was the easiest thing I’ve ever made.

Bucatini with Bacon Sauce and Meatballs
This was a very easy recipe.  It seems like the flavors are very simple and classic, but the bacon gives the tomato sauce a lovely smokey flavor and the meatballs were moist and flavorful. I made a half recipe and it was enough for at least 4 servings.
INGREDIENTS:
Bacon Sauce
7 or 8 pieces of bacon, chopped
1 large onion, diced
1 clove of garlic, minced
Salt and freshly ground pepper
2 28 ounce cans of chunky ground tomatoes (Pastene Chunk Kitchen Ready) - if not available, I used crushed tomatoes
Meatballs
2 pounds 80% ground beef
3/4 cup breadcrumbs
3/4 cup freshly grated Parmigiano-Reggiano
3/4 chopped parsley
2 or 3 cloves garlic, minced
2 eggs
Salt and freshly ground pepper
1 pound of bucatini pasta
DIRECTIONS:
For the bacon sauce: Cut the bacon into pieces. Using a big saute pan or skillet that has a cover, cook over medium heat until almost crispy. Don’t drain the fat. Add the onions to the pan. When the onions are almost cooked and start to become translucent, add the garlic and salt and pepper to taste. Cook for 1 to 2 minutes, and then add tomatoes and bring to a boil. Reduce the heat, cover and simmer on low for about an hour to an hour and a half.
For the meatballs: Preheat the oven to 425 degrees F. Grease a baking sheet. In a large bowl, combine the beef, breadcrumbs, Parmigiano-Reggiano, parsley, garlic, eggs and some salt and pepper. Form into 1 to 1 1/2-inch meatballs and place on the prepared baking sheet. Bake for 5 minutes. Then turn the oven down to 350 degrees F and bake for an additional 10 minutes. Make sure to turn every few minutes to brown on all sides.
Cook the bucatini according to the package directions.
Serve the bacon sauce over the pasta with the meatballs on the side. Garnish with freshly grated Parmigiano-Reggiano.

Bucatini with Bacon Sauce and Meatballs

This was a very easy recipe.  It seems like the flavors are very simple and classic, but the bacon gives the tomato sauce a lovely smokey flavor and the meatballs were moist and flavorful. I made a half recipe and it was enough for at least 4 servings.

INGREDIENTS:

Bacon Sauce

  • 7 or 8 pieces of bacon, chopped
  • 1 large onion, diced
  • 1 clove of garlic, minced
  • Salt and freshly ground pepper
  • 2 28 ounce cans of chunky ground tomatoes (Pastene Chunk Kitchen Ready) - if not available, I used crushed tomatoes

Meatballs

  • 2 pounds 80% ground beef
  • 3/4 cup breadcrumbs
  • 3/4 cup freshly grated Parmigiano-Reggiano
  • 3/4 chopped parsley
  • 2 or 3 cloves garlic, minced
  • 2 eggs
  • Salt and freshly ground pepper
  • 1 pound of bucatini pasta

DIRECTIONS:

For the bacon sauce: Cut the bacon into pieces. Using a big saute pan or skillet that has a cover, cook over medium heat until almost crispy. Don’t drain the fat. Add the onions to the pan. When the onions are almost cooked and start to become translucent, add the garlic and salt and pepper to taste. Cook for 1 to 2 minutes, and then add tomatoes and bring to a boil. Reduce the heat, cover and simmer on low for about an hour to an hour and a half.

For the meatballs: Preheat the oven to 425 degrees F. Grease a baking sheet. In a large bowl, combine the beef, breadcrumbs, Parmigiano-Reggiano, parsley, garlic, eggs and some salt and pepper. Form into 1 to 1 1/2-inch meatballs and place on the prepared baking sheet. Bake for 5 minutes. Then turn the oven down to 350 degrees F and bake for an additional 10 minutes. Make sure to turn every few minutes to brown on all sides.

Cook the bucatini according to the package directions.

Serve the bacon sauce over the pasta with the meatballs on the side. Garnish with freshly grated Parmigiano-Reggiano.

haygirlhay:

smallnmighty:

Oh.    My.    God.   Simple genius.
Homemade Tomato Soup with Baked Mozzarella Balls.

This is special.

haygirlhay:

smallnmighty:

Oh.    My.    God.   Simple genius.

Homemade Tomato Soup with Baked Mozzarella Balls.

This is special.

white chocolate lavender popcorn
i love lavender.
i love white chocolate.
must try this soon!!!

white chocolate lavender popcorn

i love lavender.

i love white chocolate.

must try this soon!!!

Lightened Up Protein Power Goddess Bowl
(aka the most delicious healthy dish you will ever eat in your LIFE)
this has been circulating around tumblr for a while. about a million years ago, i made the original Protein Goddess Bowl thinking that was what everyone loved, and i hated it. it just was not my cup o’ tea. so i got the correct recipe and made it last night. holy mother of jesus. seriously. i could live off this. go make it now. and check out Oh She Glows for other nomnom recipes. then tell me which ones to make. :)
Ingredients for Protein Power Goddess Bowl:
1 cup uncooked green lentils (yield 2 & 3/4 cups cooked)
1 cup uncooked speltberries (yield 2 cups cooked) OR grain of choice, like brown rice (i used brown rice which was SO FREAKING DELICIOUS)
1/2 tbsp olive oil, for sautéing
1/2 red onion, chopped
3-4 garlic cloves, minced
1 red bell pepper, chopped
1 large tomato, chopped
3 cups spinach or kale, roughly chopped (I used spinach and it was oh-so-good)
1/2 cup fresh parsley, minced
Kosher salt & black pepper, to taste
Lemon Wedges & lemon zest, to garnish
1 batch of Lightened Up Tahini-Lemon Dressing
Ingredients for Tahini-Lemon Dressing:
1/4 cup Tahini
2 garlic cloves
1/2 cup fresh lemon juice (about 2 lemons)
1/4 cup Nutritional yeast or a bit more, to taste (i don’t know what this tastes like so i only used 1/4 cup. and i bought it at whole foods in the self-serve grain section.)
2-4 tbsp Extra virgin olive oil, to taste
1 tsp kosher salt + freshly ground black pepper, or to taste
3 tbsp water, or as needed
DIRECTIONS
1. Cook lentils and speltberries (or grain of choice) according to package directions. Drain and set aside. This can be done ahead of time… Like the night before.
2. Prepare the Lightened Up Tahini-Lemon dressing in food processor.
3. In a large skillet over low-medium heat, add your olive oil and sauté the chopped onion and minced garlic for a few minutes, being careful not to burn. Add in the chopped red pepper and tomato and sauté for another 7-8 minutes.
4. Stir in the chopped kale or spinach and sauté for another few minutes, just until tender. Stir in the full batch of Tahini-Lemon dressing, the cooked & drained lentils (NOTE: the original recipe says to stir in the grains at this time, however i just served the nomnom mixture on top of the grains), and simmer on low for another few minutes. Remove from heat and stir in the minced parsley. Season with salt and pepper to taste and garnish with lemon wedges and zest. 
5. i added some broiled chicken on top because kaylen wanted something more to it. and it was amazing. 

((pic above is from Oh She Glows))

Lightened Up Protein Power Goddess Bowl

(aka the most delicious healthy dish you will ever eat in your LIFE)

this has been circulating around tumblr for a while. about a million years ago, i made the original Protein Goddess Bowl thinking that was what everyone loved, and i hated it. it just was not my cup o’ tea. so i got the correct recipe and made it last night. holy mother of jesus. seriously. i could live off this. go make it now. and check out Oh She Glows for other nomnom recipes. then tell me which ones to make. :)

Ingredients for Protein Power Goddess Bowl:

  • 1 cup uncooked green lentils (yield 2 & 3/4 cups cooked)
  • 1 cup uncooked speltberries (yield 2 cups cooked) OR grain of choice, like brown rice (i used brown rice which was SO FREAKING DELICIOUS)
  • 1/2 tbsp olive oil, for sautéing
  • 1/2 red onion, chopped
  • 3-4 garlic cloves, minced
  • 1 red bell pepper, chopped
  • 1 large tomato, chopped
  • 3 cups spinach or kale, roughly chopped (I used spinach and it was oh-so-good)
  • 1/2 cup fresh parsley, minced
  • Kosher salt & black pepper, to taste
  • Lemon Wedges & lemon zest, to garnish
  • 1 batch of Lightened Up Tahini-Lemon Dressing

Ingredients for Tahini-Lemon Dressing:

  • 1/4 cup Tahini
  • 2 garlic cloves
  • 1/2 cup fresh lemon juice (about 2 lemons)
  • 1/4 cup Nutritional yeast or a bit more, to taste (i don’t know what this tastes like so i only used 1/4 cup. and i bought it at whole foods in the self-serve grain section.)
  • 2-4 tbsp Extra virgin olive oil, to taste
  • 1 tsp kosher salt + freshly ground black pepper, or to taste
  • 3 tbsp water, or as needed

DIRECTIONS

1. Cook lentils and speltberries (or grain of choice) according to package directions. Drain and set aside. This can be done ahead of time… Like the night before.

2. Prepare the Lightened Up Tahini-Lemon dressing in food processor.

3. In a large skillet over low-medium heat, add your olive oil and sauté the chopped onion and minced garlic for a few minutes, being careful not to burn. Add in the chopped red pepper and tomato and sauté for another 7-8 minutes.

4. Stir in the chopped kale or spinach and sauté for another few minutes, just until tender. Stir in the full batch of Tahini-Lemon dressing, the cooked & drained lentils (NOTE: the original recipe says to stir in the grains at this time, however i just served the nomnom mixture on top of the grains), and simmer on low for another few minutes. Remove from heat and stir in the minced parsley. Season with salt and pepper to taste and garnish with lemon wedges and zest.

5. i added some broiled chicken on top because kaylen wanted something more to it. and it was amazing.


((pic above is from Oh She Glows))


Butter Chicken

I can’t remember why, but I had half a jar of strained tomatoes left over from another new recipe and was committed to using it all.  I have a bad habit of buying ingredients and wasting half of what a bought. :( 

this recipe calls for garam masala but the grocery store was sold out.  so, if you can’t find it or if you just want to make it on your own mix the following together (it’ll be enough for the recipe for the butter chicken):

  • 1/2 tsp cumin
  • 1/2  tsp paprika
  • 1/4 tsp cinnamon
  • 1/4 tsp cayenne pepper
  • 1/4 tsp crumbled bay leaves
  • 1/8 ground cloves

Butter Chicken

Ingredients

  • 3 cups strained tomatoes
  • 4 jalapenos
  • 1 tablespoon ginger
  • 10 tablespoons butter
  • 4 tablespoons cumin
  • 1 tablespoon paprika
  • 2 teaspoons kosher salt
  • 1.5 cups heavy cream
  • 2 teaspoons garam masala (or the homemade mixture of spices above)
  • 1/4 cup cilantro

Preparation

Cook chicken any way you want - I like to cook it in the oven after coating it with some olive oil pepper and salt.  

Puree the jalapenos and ginger to a paste in the blender.  If needed, add a bit of the strained tomatoes.

In a bowl, mix the strained tomatoes with the jalapeno/ginger paste.

In a pot, melt 8 tablespoons of butter until the foam subsides and then add the ground cumin and paprika. After a few seconds, add the tomato mixture and cook for about 10 minutes.  Add salt and cream and simmer for 10 minutes, stirring from time to time.  Next stir in the garam masala (or the homemade mixture) and the rest of the butter.  Remove from heat and let sit for 30 minutes.  Stir in cilantro before serving.

If you want, you can also add some vegetables to the pot.  I added onion, mushrooms, and zucchini after stirring in the garam masala and the rest of the butter.  Also add the cooked chicken to the pot at this time.

i made lasagna soup tonight for dinner, which has made it’s way around the blogsphere.  while it was filling and quite delicious, i found it was too salty for my taste despite using sodium-free chicken broth and no salt. 
recipe follows (i made half the recipe and it is enough for 2 days of dinner for 2 people):

Lasagna Soup
for the soup:2 tsp. olive oil1-1/2 lbs. Italian sausage3 c. chopped onions4 garlic cloves, minced2 tsp. dried oregano1/2 tsp. crushed red pepper flakes2 T. tomato paste1 28-oz. can fire roasted diced tomatoes2 bay leaves6 c. chicken stock8 oz. mafalda or fusilli pasta1/2 c. finely chopped fresh basil leavessalt and freshly ground black pepper, to taste
for the cheesy topping:8 oz. ricotta1/2 c. grated Parmesan cheese1/4 tsp. saltpinch of freshly ground pepper
2 c. shredded mozzarella cheese
PREPARATION
Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.
Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes.
While soup is simmering, cook noodles.  I don’t cook noodles in the soup because they absorb all the broth and end up soggy.
Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.
While the pasta is cooking and soup is simmering, prepare the cheesy topping. In a small bowl, combine the ricotta, parmesan, salt, and pepper.
To serve, place a dollop of the cheesy topping in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Again, super quick and easy meal - great for a weeknight meal. 
(pic/recipe via a farmgirl’s dabbles)

i made lasagna soup tonight for dinner, which has made it’s way around the blogsphere.  while it was filling and quite delicious, i found it was too salty for my taste despite using sodium-free chicken broth and no salt. 

recipe follows (i made half the recipe and it is enough for 2 days of dinner for 2 people):

Lasagna Soup

for the soup:
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste

for the cheesy topping:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper

2 c. shredded mozzarella cheese

PREPARATION

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes.

While soup is simmering, cook noodles.  I don’t cook noodles in the soup because they absorb all the broth and end up soggy.

Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking and soup is simmering, prepare the cheesy topping. In a small bowl, combine the ricotta, parmesan, salt, and pepper.

To serve, place a dollop of the cheesy topping in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Again, super quick and easy meal - great for a weeknight meal. 

(pic/recipe via a farmgirl’s dabbles)

friends and strangers:

I just made butter chicken from scratch. 

Who am I becoming??!!

more to come.

friends and strangers:

I just made butter chicken from scratch.

Who am I becoming??!!

more to come.

The Pioneer Woman’s Chicken and Dumplings
oh. my. god.
i made this last week and not only was it so simple, but it was absolutely delicious!
it made the apartment smell heavenly, was the best comfort food for the soul, was filling in just the right way, and kaylen loved it!
eating it was like having little explosions of deliciousness-fireworks go off in my mouth.
i want to eat this all day everyday and i plan on making it often this winter season.

The Pioneer Woman’s Chicken and Dumplings

oh. my. god.

i made this last week and not only was it so simple, but it was absolutely delicious!

it made the apartment smell heavenly, was the best comfort food for the soul, was filling in just the right way, and kaylen loved it!

eating it was like having little explosions of deliciousness-fireworks go off in my mouth.

i want to eat this all day everyday and i plan on making it often this winter season.

gnomesweetgnome:

Turkey Sausage, Spinach, and White Bean Soup with Cornbread Biscotti. Happening.

i made this this week and… i have mixed feelings.
first, instead of turkey sausage, i used regular mild italian sausage.  i didn’t like the mild italian sausage and would have preferred the spicy one, so next time i’ll try that. usually when i cook sausage, i like it to have a little singe to it, so after chopping it, i’ll toss it back in the pot for a minute or two.
the first night it tasted amazing, but i thought the following night it was too salty.  i think the 6 cubes of bouillon may have been too much.  next time, i’ll cut it down to 4 cubes and see how that tastes.

gnomesweetgnome:

Turkey Sausage, Spinach, and White Bean Soup with Cornbread Biscotti. Happening.

i made this this week and… i have mixed feelings.

first, instead of turkey sausage, i used regular mild italian sausage.  i didn’t like the mild italian sausage and would have preferred the spicy one, so next time i’ll try that. usually when i cook sausage, i like it to have a little singe to it, so after chopping it, i’ll toss it back in the pot for a minute or two.

the first night it tasted amazing, but i thought the following night it was too salty.  i think the 6 cubes of bouillon may have been too much.  next time, i’ll cut it down to 4 cubes and see how that tastes.

(via kvknowsherfun)

Butter Chicken

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