Tag Archives: garlic

So Save

Minestrone

minestrone_soup

Spring it starting to make it’s appearance, and with that soup season is slowly coming to an end.  We had a chilly blast this past weekend so I decided to do up a batch of minestrone – which is about as simple as it gets.  The ingredients are ones I almost always have on hand, if anything just have to buy the tomato juice.  Which makes it perfect for the “it came from a can” challenge over that /52weeksofcooking.  Instead of using frozen vegetables, just use a can of each: peas, corn, carrots, lima beans, etc – the point of this soup is to show that simple can be tasty.

Minestrone

Serves 4-5

Ingredients

1 tbsp vegetable oil

1 white onion, diced

3 cloves garlic, diced

2 sprigs rosemary, diced

1/2 tbsp fresh thyme

1 bay leaf, crushed

1 lb bag of frozen mixed vegetables (carrots, peas, corn, etc)

3 cups V8

2 cups vegetable stock

1 can crushed tomatoes, Italian style

1/2 cup acini de pepe (or other small pasta)

Instructions

  1. Heat the olive oil in a large stock pot or dutch oven. Add the garlic and onion and cook for 5 minutes, until lightly golden. Add the herbs and cook for another 2 minutes, stirring to prevent the herbs from burning.
  2. Add the mixed veggies, V8, stock, and crush tomatoes and bring to a boil. Boil for 5 minutes, then turn heat to low, cover, and simmer for 30 minutes.
  3. Add the pasta and continue simmering for a final 20 minutes, or until pasta has cooked. Season to taste with salt/pepper.
  4. Serve and Enjoy!
http://dancingveggies.com/2016/03/so-save.html

Nothing like a dish that comes together in record time and only requires one pot.  I know that some people aren’t a fan of cooking pasta in soups but I love how doing so gives the pasta some extra flavor.  Plus the smaller pasta holds it shape better than the larger guys and don’t get as mushy.  However, for those who want more of an al dente taste – cooking the pasta per instructions and then place in the bottom of a bowl before pouring the soup over top.  For a real protein punch, add some garbanzo or great northern beans when adding the pasta or use lentils in place of the pasta.

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.  

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.

End of the

Pasta with Creamy Roasted Garlic Sauce

pasta_creamy_garlic

Welcome to the November Edition of Group A’s Secret Recipe Club!!!!  This will also be my final SRC post of the year as I’m taking December off.  I plan to be back in February and have been working on a few posts that will go up while I’m adjusting to my new role as Mommy.  It’s hard to believe that after three years of trial and tribulation we are only weeks (days?) away from being parents!!!  As part of this upcoming change, I have been stalking blogs and rereading cookbooks in search of quick and easy and delicious dinners that take little thought or time.  Needless to say being partnered with a(nother) vegetarian blog was perfect!  Racheal is an Aussie living in Switzerland who went veggie while in her teens, as did her husband, so her kids were raised vegetarian – did I mention this was the PERFECT blog to get this month?!?!  I essentially flagged every recipe on her blog before remembering there are only so many dinners in a month and cut back to a final three: vegetable tian, tofu mozzarella balls, and pasta with creamy garlic sauce.  In the end the pasta won out as I just can’t say no to roasted garlic.  The only “change” I made was converting the measurements – otherwise everything is as is!

Pasta with Creamy Garlic Sauce

Serves 4-5

Ingredients

2 tbsp butter

3 tbsp all-purpose flour

1 cup 2% milk, room temperature

1 pinch salt

1 head roasted garlic, mashed with any remaining roasting oil

1 cup Parmigiano Reggiano, finely grated

1 lb pasta

Instructions

  1. Cook spaghetti according to box, drain (reserving about a 1/4 cup of the cooking water), return to pot and set aside.
  2. Melt the butter in a sauce pan over medium heat, then gradually whisk in the flour until combined Slowly add the milk, whisking constantly until completely incorporated after each addition.
  3. Add salt and cook over low heat until thickened, about 10 minutes.
  4. Stir in roasted garlic then add the cheese and stir until melted.
  5. Serve and Enjoy!
  6. Toss the sauce through the pasta, adding a couple of tablespoons of pasta water to loosen. Serve with a grind or two of black pepper and a sprinkle of grated Parmigiano Reggiano.
http://dancingveggies.com/2015/11/end-of-the.html

 For anyone new to roasting garlic check out this link for a quick and dirty tutorial.  Once you have had roasted garlic, it can be a bit hard going back to the “normal” stuff.  Needless to say my final SRC post of 2015 was a huge success!  This dinner came together so quickly that I can say with confidence that it will on the regular rotation once the little one arrives – one more quick and easy meal to add to the list.