foodie: herb-butter pasta

with spring officially here, i love to enjoy simple dishes that highlight the flavors of the season. herb-butter pasta is a meal i remember having often during my childhood - it’s delicious, easy to make, and very satisfying as a side or main course.

credit {here}

you'll need...

• 1 lb spaghetti or angel hair pasta, cooked
• 1/2 cup chopped herbs (thyme, basil, parsley, rosemary, etc.)
• 1 stick butter, melted
• 1 vegetable bouillon

1. cook pasta according to directions on box.

2. while pasta is cooking, melt butter in a small pot over medium heat and mix in vegetable bouillon until well combined.

3. drain pasta and return to pot. pour butter mixture over top and toss. add chopped herbs and toss again.

4. plate to serving dish and garnish with a sprig of herbs.

though this dish is perfect just as it is, feel free to add other "tastes" of spring - roasted asparagus, new potatoes, or caramelized spring onions.  or to brighten the flavors, add some fresh squeezed lemon and grated parmesan. 

bon appetit!

foodie: pan-fried sweet potato dumplings

i love sweet potatoes.  they are probably one of my favorite veggies right now.  i usually just roasted them in the oven whole, but i wanted to do something a little different, so i came up with savory sweet potato dumplings.  and they were yummy!

you'll need...

2 medium sweet potatoes, roasted (i usually pierce the skin and then roast them at 400 for 1 hr until they're super tender)
1 egg
1/4 cup whole wheat flour
1/4 cup breadcrumbs
1/2 tsp curry
1/2 tsp cinnamon
1/2 tsp chopped garlic
salt to taste
1 tbsp veggie or canola oil

makes approximately 12 dumplings

1. once sweet potatoes are tender, scoop out flesh and mix with salt, spices and garlic.  then mix in flour and breadcrumbs.  add in one whisked egg.

2. heat oil in a skillet until it sizzles when you spritz it with water.  drop dumplings by rounded tablespoon-full into the hot oil and cook for 1-2 min per side until nicely browned.

when finished, the dumplings will have a thin, crispy crust and a super-moist, mashed potato interior.  yum!  enjoy them immediately, or keep them warm in a 250 degree oven until you're ready to enjoy them.

i served ours with a super simple sauce: 2 tbsp mayo, 2 tbsp chopped pecans, 1 tbsp maple syrup, dash of cinnamon and curry, squeeze of fresh lime juice.

bon appetit!

foodie: sinfully delicious cake pops

i had a 1/2 dozen leftover brownies that were just ok, so i decided to reinvent them into something deliciously spectacular.  enter my idea to make brownie/cake pops.  if you're looking for a something divine that can be delivered to your mouth on a stick, you must make these.  they are mmm mmm good.

what you'll need (and feel free to use what you have in the pantry)

1/2 dozen brownies
1/2 cup frosting (i used whipped vanilla because that's what i had)
3/4 cup semi-sweet chocolate morsels
3/4 cup butterscotch morsels (obviously, you could just go with 100% chocolate if you want!)
sprinkles
straws or popsicle sticks

this recipe made 14 cake pops

1. mash brownies and then mix in frosting.  roll mixture into ping-pong sized balls.  (if the mixture is too tacky to work with, you can refrigerate it for 30 minutes to make it easier to work with.)  line a baking sheet with parchment, and place balls on the tray and then put in fridge for 30 min.

2. melt 2 tbsp of chocolate and get your straws/popsicle sticks ready.  take the balls from the fridge and dip the sticks into the chocolate and then insert into the balls.  put them in the fridge again to let the chocolate set for 20 min or so.  (the chocolate on the stick will act as "glue")

3. put your chocolate chips and butterscotch morsels into a microwave safe bowl and heat until smooth.  in the meantime, put your sprinkles in small ramekin to get ready for dipping. get your cake pops from the fridge, and dip them into the chocolate butterscotch to coat them.  then dip them into the sprinkles for extra decoration!

4. you can put your pops upright into a block of styrofoam, but i didn't have any handy.  instead i laid some on their side and put others standing-up on the parchment-lined baking sheet.  both methods worked fine.  once all your pops are coated and decorated, put them back in the fridge for 30 min - 1 hour to allow the chocolate to set.

these are best enjoyed at room temperature, so remove them from the fridge at least 30 minutes prior to enjoying them so that they aren't super hard when you bite into them!

be warned: they are dangerously good!!!!!!!!

need a dinner idea? how about creamy butternut squash soup?!

this soup is truly divine.  it's rich, and creamy, and surprisingly healthy, too!  if you love a good butternut squash soup, this recipe can't be beat.  and, it's the perfect winter meal for a cozy evening by the fire. 

picture credit {here}

1 butternut squash (2 lbs), seeded and chopped into 1 inch cubes
1 vidalia onion, peeled and quartered
2 carrots, quartered
1 tablespoon olive oil, plus extra for brushing
1 whole garlic bulb
3 cups vegetable stock
1 teaspoon curry powder
1/4 cup cream sherry
1 tablespoon packed light brown sugar
1/2 teaspoon freshly ground pepper
2 teaspoons minced fresh oregano (or 1/2 teaspoon dry)
1/8 teaspoon ground cinnamon
1/2 cup milk or half & half
salt to taste

View full recipe

1. preheat oven to 350 degrees. line a baking sheet with foil. place vegetables on baking sheet and brush with oil. trim off top of garlic bulb, brush lightly with olive oil, wrap with foil and place on baking sheet with vegetables.

2. roast vegetables in the center of the oven for about 40 minutes or until they are very tender. set aside to cool.

3. after they've cooled - squeeze the garlic cloves out of their skins; scrape the flesh from the squash and remove outer layer of onion. add half of the garlic, squash, onion, and carrots to the food processor. add 1 cup of the vegetable stock and purée until smooth; repeat two more times until all veggies and stock are combined.

enjoy it with some warm, fresh baked bread, and you're all set!

bon appetit!

foodie wednesday: spaghetti spaghetti squash is twice as nice

i have been LOVING spaghetti squash lately.  craig and i have been enjoying this delicious veggie almost every week.  if you've never tried it, you must!  it's simple, yummy and is a fabulous substitute for spaghetti.  try this super easy recipe, and you'll be hooked.

credit {here}

spaghetti spaghetti squash
makes 4+/- servings

1 spaghetti squash
1 onion, chopped
1 jar of your favorite marinara sauce (i use organic 4-cheese marinara)
1/2 cup shredded cheese (italian blend)
olive oil
salt

preheat oven to 425

1. puncture the skin of the squash several times with a knife and place on a baking sheet.  roast in the oven for 45 min or until tender.

2. in the meantime, saute the onion in a bit of olive oil until caramelized.  season with salt.

3. once squash is done, allow to cool for a few minutes before cutting in 1/2 and scooping out seeds.  then, with a fork, shred the flesh into a large bowl.

4. add onions and sauce to squash and mix well.  season with salt.  put squash mixture in 9 x 13 inch baking dish and sprinkle the top with cheese.

5. reduce oven temp to 325 and stick the casserole back in the oven for a few minutes until the cheese melts.

serve with a side salad for a completely easy (and yummy) weeknight dinner.  i guarantee you will not miss your traditional spaghetti dinner at all!

mangia!  mangia!

foodie wednesday: super easy guac!

guacamole tastes good on just about everything - pita chips, veggie burgers, salad, tacos, scrambled eggs, a spoon.  if you've got a hankering for some guac, this super simple, 3-ingredient recipe will never let you down.

1 avocado, cut into 1/4 inch cubes
1 medium tomato, cut into 1/4 inch cubes
1 tbsp fresh squeezed lime juice
sea salt

gently toss the avocado with the lime juice to coat it (and keep it from browning), and then mix in the tomato.  season with salt, and you're all set!

recently, we topped homemade veggie burgers with it, and it was delish!

bon appetit!

foodie wednesday: sesame pasta

i love this pasta!  it's great as either a side or an entree, and delicious cold, warm or room-temperature!  if you bring this to a party, i guarantee you'll get several requests for the recipe : )

credit {here}

sauce ingredients:
2 tablespoons sesame seeds, toasted
1/2 cup soy sauce
1/3 cup sesame oil
1 teaspoon sugar
1 teaspoon ground ginger
1 teaspoon white wine vinegar
1/4 teaspoon crushed red pepper

pasta ingredients:
1 pound pasta, such as angel hair
2 large carrots, grated
1/2 pound snow peas, strung and washed
thinly sliced scallions for garnish             

credit {here}

1. mix all sauce ingredients in a bowl and set aside.

2. cook the pasta in boiling water. one minute before pasta is done, add the carrots and the snow peas to the pasta pot. drain pasta and vegetables immediately, but do not rinse.

3. place pasta and vegetables in serving bowl. pour sauce over; toss well to mix. garnish with scallions.

serves 4 as a main course or 8 as a side or starter.

bon appetit!

foodie wednesday: roasted fennel with parmesan

as a person who loves to cook, i love trying new ingredients.  when i was at the farmer's market the other day, i came across some fennel - thought i've enjoyed it several times, i've never cooked it myself.  i figured i could probably handle it, so i purchased the bulb and headed home.  not sure what to do with it, i watched {this youtube video} about how to clean it and then googled some recipes for inspiration.

this is what i came up with:

1 fennel bulb, cut into 1/3 inch strips horizontally
1 tbsp olive oil
2 tbsp grated parmesan
1 tbsp fennel fronds, chopped
salt & pepper

preheat oven to 400

1. drizzle baking sheet with 1/2 tbsp of oil and arrange fennel. 

2. drizzle fennel with remaining olive oil and season with parmesan, salt and pepper.

3. bake for approximately 35 minutes until fennel is tender.

4. remove from over and sprinkle with chopped fronds.

this makes a simply delicious side dish for two, or you can use it atop a salad or mixed into pasta or couscous.  yum!

bon appetit!

check out my new mission for lifestyle maven {here}.

foodie wednesday: homemade trail-mix granola bars

i've been on the hunt for a good granola bar recipe for years now. i love chewy granola bars, but in general try to avoid processed foods - hence, my need for a good recipe.  this one i've adapted below came to me via a vegetarian times email, and it gets 2 thumbs up from me (and craig...and my mom). my one point of contention: it's more of an oat "blondie" than a true granola bar, but it's so delicious, who's complaining?

here's what you'll need:

1 1/4 cup rolled oats
1/2 cup whole wheat flour
1/4 tsp baking soda
1/4 tsp salt
1/3 cup raisins
1/4 cup butterscotch morsels
1/4 cup pecans, chopped
1/2 cup brown sugar
1/4 cup maple syrup
1/4 cup peanut butter
1/8 cup vegetable oil
1 large egg white
cinnamon & nutmeg

(the original recipe {here} called for dried apricots, chocolate morsels and walnuts...among other things...but i modified the recipe to suit what was in my pantry.)

preheat your oven to 350 degrees and grease an 8x8 baking dish.

1. in a medium bowl, mix together oats, flour, baking soda, salt, raisins, butterscotch morsels and pecans.  add a dash of cinnamon and nutmeg if you want.

2. in a large bowl, combine sugar, syrup, peanut butter, oil and the egg white. mix until smooth.

3. add dry oat mixture slowly into the wet ingredients until thoroughly mixed.

4. pour batter into prepared baking dish and bake for approximately 35 minutes.

allow to cool completely before cutting.  this recipes makes 12 bars : )

enjoy!

foodie wednesday: baked spaghetti squash

i've had a spaghetti squash sitting on my baker's rack for a week now, and i finally decided to do something about it.  after surfing the internet for a short while for inspiration, this is what i came up with : )  this stuffed spaghetti squash recipe is both hearty and healthy and is a great option if you're trying to cut back on your pasta intake.

1 large onion, chopped
1 spaghetti squash
1 cup pea shoots
½ tbsp butter
¼ cup grated parmesan
1 tbsp minced garlic
2/3 cup plain yogurt
2 tbsp bread crumbs
olive oil
salt & pepper

preheat oven to 425

1.      split squash in ½ length-wise (this will take some muscle!) and scrape out seeds.  put on baking sheet and drizzle both halves with olive oil and sprinkle with salt.  bake for 30-40 min until flesh is tender.

2.     while the squash bakes, sauté onion in olive oil.  after onion cooks down a bit, add garlic and continue to sauté until onion is caramelized.

3.       take squash out of oven and allow to cool.  scrap out flesh and in a large bowl, mix with onions, yogurt, parmesan, pea shoots and season with more salt & cracked pepper.

4.       refill squash with mixture.

5.       melt butter and mix with bread crumbs.  sprinkle evenly over top 2 refilled squash halves.  put back into 425 degree oven for another 10-15 min until top is golden brown.

allow to cool for 5 min before serving.  this recipe will serve 4 as an entree (1/4 squash each).

bon appetit!

foodie wednesday: ranch eggs

let's face it, plain scrambled eggs can be a little boring.  if you're looking for a super easy way to infuse your sunday breakfast with more flavor, give this recipe a try.

credit {here}

6 large eggs
1/4 cup light ranch dressing
1 tbsp butter
salt & pepper to taste

1) melt the butter in a cast iron skillet.
2) whisk eggs and ranch together. add mixture to skillet and scramble over medium-low, stirring constantly until are the eggs light and fluffy.
3) salt and pepper to taste.

serves 4-5

other ideas?  serve eggs with roasted veggies for a hearty option, substitute egg whites for 3 of the eggs for a healthy version or mix in fresh herbs for a fresh kick!

foodie wednesday: overnight oats (the encore)

yes, i have posted about overnight oats before, but they are so simple and delicious, they are definitely worthy of a second mention.  overnight oats are my go-to breakfast.  this awesome breakfast is hearty, healthy and will leave you feeling completely satisfied and ready to take on your day.  even better?  you whip up this simple recipe the night before, so when you're ready for breakfast the next morning, there is no wait!

1/3 to 1/2  of a (very) ripe banana
1/2 cup soy milk (you can also use regular milk or another nut milk)
1/2 cup oats (both quick oats and old-fashioned oats work great)
cinnamon & nutmeg
(1 tbsp peanut butter)

1. in a small bowl, sprinkle banana with a some cinnamon and a dash of nutmeg and mash with a fork until smooth

2. mix oats into banana and then add milk and stir

3. cover and place in fridge overnight - by morning you'll have thick, creamy oats

have oats?  will travel.  craig's are ready "to-go" and mine are all set for breakfast at home.

4. in the morning, uncover and heat in the microwave on 50% power for approx. 2 mins

5. add a dollop of peanut butter and sprinkle with a bit more cinnamon, if desired  (they are also great with a drizzle of honey, chopped nuts or raisins!)

finished oats with cinnamon & peanut butter

happy breakfasting : )

foodie wednesday: mushroom & brie mini quiche

for my family's christmas eve gathering, i offered to make an appetizer.  i wanted a delicious, savory, crowd-pleaser.  so, i came up with mini quiche filled with sauteed mushrooms & onions in a garlic butter phyllo crust.  yum!  my family seemed to enjoy them quite a bit : )

2 1/2 to 3 cups sliced mushrooms (any kind will work)
1 large onion, chopped
3 scallion stalks, chopped
8 eggs
1/4 lb brie
5 tbsp butter
10 sheets of phyllo
1 tsp garlic, chopped
1/4 cup of half & half
olive oil
salt & pepper
muffin trays (2.5 dozen)

1. preheat oven to 375.  while that preheats, saute mushrooms and onions in a bit of olive oil for 20-25 minutes.  season with 2/3 of scallions, salt & pepper.  (reserve final 1/3 of scallions as topping)

2. transfer veggies to a bowl and melt butter in the same pan that you cooked the veggies in.  add garlic and be sure not to let butter burn.

3. brush 30 muffin cups with butter mixture and then line each cup with 1/3 a sheet of phyllo folded in half.  brush with butter again.  be sure the buttered phyllo evenly covers the cup to prevent egg from sticking when it bakes.

4. spoon mushroom mixture into cups and top each with a chunk of brie.

5. mix eggs with half & half and salt.  pour egg mixture evenly into cups.

6. sprinkle each cup with a bit more salt, pepper and reserved scallions.

7. bake for 10-15 minutes until eggs are firm and phyllo is lightly browned.

these can be made up to 3 days in advance and just reheat before the party.  they are best if served warm.

enjoy!

foodie wednesday: goat cheese with caramelized onions

this simple and extraordinarily delicious appetizer is always a hit at holiday parties.  the creamy, tanginess of the goat cheese paired with the sweet richness of the onions is culinary perfection.  i have to credit my sister, hannah, for this lovely combo : )

credit {here}

1 log of goat cheese

3 vidalia onions, sliced into ribbons

1/4 cup of extra virgin olive oil

rosemary sprigs for garnish

cracked pepper to taste

(fresh bread, focaccia or crackers)

1) preheat oven to broil and heat a large cast iron skillet over medium heat.  add olive oil.

2) add onions to preheated skillet and cook on medium to medium-high heat until the onions are a rich, dark caramel color and have greatly reduced in size. this can take 30+ minutes, but it's totally worth it, trust me.

they look so delicious, don't they?! credit {here}

3) place goat cheese log in an oven safe dish (that you plan to serve it in) and heat briefly in oven until slightly melted.

4) once onions are completely caramelized, pour them and the oil from the skillet over the goat cheese, and garnish with a sprig of rosemary and cracked pepper.

serve with crusty breads or artisan crackers.  this is one of my all-time favorite appetizers ever! 

credit {here}

want to make it into a side dish?  another great option is to turn this into a pasta side dish - add the goat cheese, caramelized onions and the olive oil the onions were cooked in to 1 lb of cooked penne and sprinkle with chopped rosemary and cracked pepper.  delish!

hope your holiday celebrations are as memorable as they are delicious : )

cheers!