Sweet Garlic Brussel Sprouts
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.
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!
Carrot Potato Mash
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.
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.
Pasta with Creamy Roasted Garlic Sauce
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!
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.
Pasta with Ricotta Herb Sauce
Welcome back to #HotSummerEats! When I first started planning recipes for this link-up I had a hard time thinking of my favorite summer recipes as generally during the summer I’m living off of salads which aren’t really that exciting. To me summer is about light meals with as little “active” cooking as possible and as many fresh ingredients as possible. Since it’s not yet summer and most of my herbs are still in the youngling stage, I decided to take advantage of the goodies I got from Gourmet Garden. I grabbed some chunky garlic and Italian herbs thinking they would go perfectly with some grape tomatoes I had picked up at the market – just had to figure out the main ingredient. With such flexible ingredients, and zero prep, I debated everything from bulgar wheat to orzo to frfalle before going with some thin pasta for fear of picking a grain that would over power the simple herb “sauce” I was thinking of. A bit of ricotta and I was in business!
Did I mention there was a giveaway – because there is totally a giveaway! A few awesome readers will win some of the incredible products featured during #HotSummerEats. How cool is that?!?!
a Rafflecopter giveaway
//widget-prime.rafflecopter.com/launch.jsDisclaimer – Thank you to #HotSummerEats sponsors BenBella Vegan, Caribeque, Casabella, Gourmet Garden, Intensity Academy, Not Ketchup, Out of the Weeds. Pirate Jonny’s, Quirk Books, Spicely Organics, T.Lish , and Voodoo Cheffor providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for#HotSummerEats without additional compensation.All opinions are my own. I’m so thrilled to be participating in another blog round-up, Camilla you are awesome! Now that you’ve seen my recipe make sure to check out all the others below.
Spinach and Shells
Trying something new with my site, in theory things should now be MUCH faster and hopefully posts/updates will stop disappearing. Today’s post is a healthier twist on my standard lazy night dinner, a recipe that started back in college as it is easily double and can be made on little to no sleep. Just requires some pasta, a leafy vegetable, and shredded cheese of some form! In college this normally meant thin spaghetti, frozen spinach with onions, and whatever fake stuff was on sale. Now that I have a bit more money, and still no time, I’ve been able to upgrade this recipe while reducing the sodium that goes along with fake cheese and fake (or canned) vegetables. It still comes together in under 30 minutes, so perfect for late nights after work or for a late lunch when the day is slipping away. As a bonus – it’s a green dish perfect for St. Patrick’s day!!!
I’m also sending this over to /r/52weeksofcooking for their hangover challenge as I’m fairly certain the first time I made this in college that was the case. This recipe is also a great way to clean out the fridge or freezer, and no need to stick to just one vegetable!
Cheese”burger” Mac & Cheese
When I first went vegetarian, I thought I could just make up a box of something and just leave out the meat – then I started reading labels and realized how so not healthy that option was. With that I started experimenting to see what “out of the box” options I could come up with that would have the same great taste but healthier (i.e. less sodium). It took a bit of time until I could figure out the right method, but now I have down to a science! Even better, this dish can be adapted for vegans and all cooks up in one pot. The one pot paste took a bit of time to get used to but the trick is to add less water than you think as seriously much easier to add more water later than to eat a soggy mess (trust me).
For an added crunch, add some fresh spinach at the very end – or some kale! To add an extra punch, I used tomato pasta which also gave the dish a fantastic shade of red. I’m a huge fan of flavored pastas, especially ones that I don’t have to make myself, even if I know they aren’t as healthy as they might advertise to be. All the flavors of a cheeseburger, minus the meat!
Caribbean Beans & Rice
Day 3 of TripleSBites – a saucy, sexy, spicy collection of recipes from 20 incredible bloggers! So far I’ve featured one of my Valentine’s favorite vegetables, a delicious pink treat, and today I’m featuring a spicy dish that is sure to heat things up. I’ve mentioned before how when I first met my husband he wasn’t a fan of the spicy, and how over the years (5 this spring!) he has acquired a taste for the hot, hot, HOT! So when the I was Pirate Jonny’s Caribbean style hot sauce I knew I HAD to use it to make something special for my better half. This dish features a bunch of vegetables along with two types of beans some brown rice and for those that want it: cheese! Basically all the things my husband loves, minus Old Bay.
Not going to lie – this sauce packs a bit of a punch! However it is more than just a hot sauce, there are other flavors going on which is key to me. Don’t get me wrong, I enjoy hot sauce but there has to be something else going on beyond the HOT portion – and this sauce has it. Next on my list is to check out their Guava Girl Hot Sauce, mostly because of the name, but it also sounds like another sauce that will more than just a “hot sauce”.
Note: While I did receive the Cherry Chipotle Not Ketchup for free as part of participating in TripleSBites, I was not required to use or mention the product outside of acknowledging receipt of the product. All opinions are totally my own.
Don’t forget to check out the giveaway for your chance to try some of these incredible products! Also, be sure to check out all the other bloggers below!