Category Archives: Quick Weeknight Recipes

Every Sound

Sundried Tomato Pesto

pasta_sun_dried_tomatoes

Greetings and welcome to day four of Fresh Tasty Valentine – the brainchild of always fabulous Cam of Culinary Adventures with Camilla.  Today’s post features ingredients from two of our incredible sponsors: Gourmet Gardens and Bob’s Mill both of which have products you can win as part of the giveaway.  The hemp seeds used in today’s recipe are easily the most unique product I’ve worked with in a long time and one that I was a bit nervous about due to my hops allergy.  Hemp and Hops are cousins if you will and I’ve had skin reactions to hemp bracelets in the past, but I couldn’t pass up the opportunity to try a potential pine nut replacement.  So I started by pouring a few seeds in my hand (no reaction) before trying a few and waiting an hour – no reaction!  Plus they were just as nutty tasting as the reviews promised.

Every Sound

Ingredients

1/4 cup extra virgin olive oil

1/4 cup Parmesan cheese or nutritional yeast

1/2 cup hemp seeds

1/2 cup sundried tomatoes

1/2 tbsp chunky garlic Gourmet Garden Paste

1 tsp basil Gourmet Garden Paste

Instructions

  1. Place all ingredients in a small food processor and blend for 5 minutes. Sauce should be chunky but well mixed.
  2. Stir into your favorite pasta, serve, and enjoy!
http://dancingveggies.com/2016/02/every-sound.html

For a vegan twist, switch out the chunky garlic paste with three garlic cloves and then toss with your favorite vegan pasta.  For another twist, use as a sauce for pizza topped with some roasted vegetables or a chunky dressing for a salad.

If you haven’t entered the giveaway yet – what are you waiting for?!?  This meal totally fits the bill for quick and easy, can even prep the pesto earlier in the day (or the night before) for an even quicker meal.  I’ve also had luck freezing pesto using ice cube trays, just pop out when frozen and store in a freezer bag until time to use them.

Note: I received these products for free as part of my participation in Fresh Tasty Valentine.  However I was not required to write a review of the products and with that all opinions are my own.  

A Certain Smell

Rosemary Popovers

Rosemary Popover

Welcome to day three of Fresh Tasty Valentines!  I’ve been having so much fun with this blog party thanks to all the fantastic sponsors and bloggers that have joined in.  One of my favorite things about events like this is being exposed to new-to-me vendors – such as Casabella.  When I received their Clip n Strip shears I think all my herbs gave  sigh of relief as I would no longer be torturing them with dull shears or nails in my attempt to get some herbs.  These shears are rather fantastic, especially since they have this awesome little notch in the handle for stripping the leaves off the stem.  Needless to say these scissors made quick work of the rosemary needed for these aromatic treats.  for best results, make sure the eggs are at room temperature and resist the urge to peek as they are baking – just trust in your oven as best you can!

Rosemary Popovers

Makes 6 popovers

Ingredients

2 eggs, room temperature

1 cup milk, room temperature

1 cup flour

1/2 tsp salt

2 sprigs fresh rosemary (about 1/ tbsp)

Instructions

  1. Preheat oven to 425
  2. Beat the eggs and milk together and set aside.
  3. In a medium bowl, stir together the salt, rosemary, and flour then quickly fold in the egg and milk mixture stirring until just mixed.
  4. Pour into jumbo muffin tins (or custard dishes) until 3/4 full. Bake in oven for 10 minutes, then reduce heat to 350 and cook for an additional 20 minutes. Turn oven off and allow to sit for 5 minutes before removing to a cooling rack.
  5. Serve and enjoy!

Notes

Popovers are cooked when they pull away from the sides

http://dancingveggies.com/2016/02/a-certain-smell.html

Are they a dessert or are they a side dish?!?  I served them both ways and suspect they would also be fantastic as a breakfast item with some runny eggs.  Since I don’t have a proper popover pan, I use a jumbo muffin tin which works perfectly.  Now, have you entered the giveaway for a chance to win your own shears? herbs? or zester?

Note: I was gifted the shears and a garlic roaster as part of participating in Fresh Tasty Valentine however all opinions are my own.   

Prince Charming Would

 Sweet Garlic Brussel Sproutsbrussel_sprouts_tlish

Welcome to day two of #FreshTastyValentines!  Today’s post almost didn’t happen, thanks to Mother Nature dropping over 30 inches (!!!) of white stuff last week.  Since I had worked with T. Lish products before I had plans for the Sweet Garlic sauce that involved one of my favorite vegetables – but I needed my sauce.  Thankfully the snow melted and mail service returned to normal and my sauces arrived.  All I had to do was decide if I wanted to marinate the sprouts or start them off with some oil and then caramelize them in the sauce  In the end, I decided to caramelize them since my better half does prefer his sprouts VERY well cooked.

Prince Charming Wood

Serves 4-5, as a side

Ingredients

2 tbsp olive oil

1 lb brussel sprouts, halved

2 cloves garlic, diced

1/3 cup T. Lish Sweet Garlic sauce

Instructions

  1. Heat the olive oil in a deep saute pan over medium heat. Add the sprouts and garlic and continue cooking for 5-7 minutes allowing the leaves to brown.
  2. Turn heat to low and stir in the sweet garlic sauce, tossing well. Cook on low heat for another 5-7 minutes and then turn to medium high for a final 3 minutes.
  3. Once the outer leaves have started to caramelize, remove from heat and allow to sit in the remaining sauce for a minute before serving.
http://dancingveggies.com/2016/02/prince-charming-would.html

This recipe came together in record time – making it the perfect side dish for crazy night.  The sweetness of the sauce goes perfectly with the slight tartness of the sprouts, making it hard to resist eating the entire dish.  If by any chance you have any leftovers, heat them up in a sauce pan or toaster oven in order to preserve the crunch of the leaves.  However I doubt there will be any left!

I received three T. Lish sauces for free as part of participating in FreshTastyValentines.  All comments and opinions are my own!

Magic Works

Carrot Potato Mash 

carrot_potato

During my pregnancy I did my best to eat all the colors of the rainbow, and got a bit creative towards the end.  Possibly because I was due on Thanksgiving, I kept getting cravings for traditional Thanksgiving foods – especially mashed potatoes and stuffing!  While I didn’t have the patience to make stuffing from scratch, I was totally up for making some mashed potatoes.   However I couldn’t just make normal mashed potatoes so I grabbed some carrots and combined the two to make a very colorful dish.  As a bonus, I used redskin potatoes for an extra burst of color.

Carrot Potato Mash

Serves 4-5, as a side

Ingredients

1 lb red skin potatoes, quartered

1/2 lb carrots, peeled and cut into 2inch chunks

3 cloves garlic, minced

1 tbsp unsalted butter

1/4 cup 2% milk

salt and pepper to taste

Instructions

  1. Place the potatoes in a pot of water and bring to a boil. Cook for 10 minutes before adding the carrots, then turn heat down and simmer for 20 minutes or until potatoes and carrots are soft.
  2. Drain the potatoes and carrots then return to the pot and mash in the garlic, butter, and milk, adding more as desired.
  3. Season to taste then serve and Enjoy!
http://dancingveggies.com/2015/12/magic-works.html

I served this up with some BBQ tofu but it would also make a bright addition to any holiday spread.  I have a feeling these ingredients have the potential to make a fantastic latke and hope to test that theory at some point!

It feels so good to be back in the kitchen and on the blog again.  I’m still in shock that after three years of trying and two years of treatment we finally have our little girl!  She has already changed our lives in some many amazing ways and is only 16 days old – can’t even begin to imagine all the joy heading our way.

Like to Meet

Wild Rice Salad
Wild Rice Salad

Still on #babywatch here but using that to my advantage to get back to blogging since I’m still feeling pretty good.  I know for most people the second trimester is THE trimester but I’m still saying that the third is the best – even though I’m at the point where I want to meet the little one.   Last weekend my mom and sister came up and we stocked our freezer full of delicious vegetarian treats, some that have been featured here, a few from my SRC blog last week, and some other random ones from the internet.  The random ones I plan to feature here as we make them as I was able to test the changes I made, we just made them!  Some of them I’m not worried about,  such as switching in vegetable stock for chicken or doubling beans/vegetables in place of ground meat, while the ones involving switching chicken for tofu could be a bit more interesting.  Enough about that, time for today’s recipe.

This recipe is about as easy as it gets – and since it can be served hot or cold it can be on the table in under 30 minutes!  Thanks to the warm fall a few of the local markets are still selling cherry and plum tomatoes, so I took advantage and grabbed a pint of some yellow cherries.  From there, dinner created itself!

Wild Rice Salad

Serves 4

Ingredients

1 cup wild rice

2 cups chickpeas, presoaked and rinsed

2 tbsp virgin olive oil

1/2 tbsp balsamic vinegar

1 tsp fresh rosemary

1 tsp fresh thyme

4 basil leaves, chopped

1 cup cherry tomatoes, halved and lightly salted

1/2 mozzarella balls

Instructions

  1. Cook the wild rice per instructions, then rinse in cold water.
  2. Place the wild rice in a large bowl with the chickpeas and tomatoes, then stir in the oils and herbs along with any tomato water (from pre-salting).
  3. Top with the mozzarella cheese. Serve and enjoy!
http://dancingveggies.com/2015/11/like-to-meet.html

I served this naked but to stretch it even further, and to give it a bigger nutritional boost, serve over some massaged kale or baby spinach.  Make sure to add extra oil if there happen to be leftovers, otherwise the rice will dry out and start to clump.   However I doubt there will be any leftovers as this dish is FANTASTIC!  I kept my cold the next day while Joe warmed his up in order to melt the cheese – but there is no right or wrong way to enjoy this dish.