Spaghetti with Skinny Green Onion Sauce
Welcome to a BONUS Secret Recipe Club posting – this time from Group C! The best part of posting with a different group is being able to explore blogs I wouldn’t otherwise be exposed to as I’m not the best at checking when other groups post. I was sent to Adina’s Where is My Spoon which is full of family friendly recipes. Since I only had a few hours to find a recipe I got straight to work to find a recipe that was already vegetarian as I knew I wouldn’t have the time to adjust it. Luckily a recent green onion series led me to a deliciously fantastic pasta – Spaghetti with Skinny Green Onion Sauce! I had to make a few adjustments as my store did not have any decent looking tomatoes but they did have some great looking mushrooms – so I subbed in a can of diced tomatoes. I also omitted the vegetable stock as I forgot to pick it up (oops).
This sauce was fantastic! It was creamy, tomatoey, and quick – which is key these days. As a bonus, it can easily become gluten free by switching out the pasta. To make things even quicker, I used some Gourmet Garden herb pastes that I had left from Fresh Tasty Valentine. I put this together after working my first post-baby convention and running on fumes. A few other recipes that I flagged for later are her broccoli cauliflower meatballs and her lentil quinoa carrot salad which sounds perfect for summertime.
Cheesy Vegetable Lasagna
After a very mild few weeks, fall is 100% here and I’m becoming okay with that. Something about having those extra few weeks of nice temperatures is somehow making it easier – feel like we “cheated” in a way. The nice weather also made for some strange food overlaps as cherry tomatoes kept trickling in to the markets which are normally long gone by this point. Again it feels like we’re cheating! With that, I wound up with a bunch of random vegetables at the end of the week so I decided to just take everything out of the fridge and see what I could do with it. In the end it came down to a pizza or lasagna and a rogue sweet potato made the decision for me: lasagna!
For a different twist switch out the sweet potato for any type of squash – or use a variety of wild mushrooms. Spinach, swiss chard, or kale would also go fantastically in this dish either fresh or pre-cooked with the mushrooms and onions. Since my main mission was to clean out the fridge I just used what I had on hand, and it worked fantastically! If you don’t have alfredo sauce on hand a simple bechamel sauce can also work, tho you might want to add more garlic/salt/pepper in order to keep the dish from being too bland.
In other news, our little one made her appearance last Friday (11/27) and we are 100% smitten. She arrived at 7:02 am weighing 8lbs 13oz and has the cutest chunkiest little cheeks!. After years of fertility treatments and wishing/hoping/praying it is such a relief to have her home!
Potato and Mushroom Soup
Welcome to December’s installment of the Secret Recipe Club! I sat November out due to the move, which made me twice as excited to see what blog I would be assigned after my break. I was beyond thrilled to see I was assigned Shelby’s outstanding Life&Loves of Grumpy’s Honeybunch blog – one that I have been following for years. I knew that finding a single recipe to focus on was going to be a challenge, and bookmarked a good dozen recipes (a few of which will be part of my New Years Eve menu). In the end I “narrowed” it down to four final recipes before deciding to go with her almost vegetarian Potato & Mushroom Soup. By following her awesome notes in red I was able to go full vegan with this recipe – while keeping the original flavor and taste. I knew this was a total hit when my husband brought it up in conversation with his parents, bragging about the insane soup we had for dinner. WINNER!!!!
This dinner came together so quickly, and I have a feeling that it could easily be adapted for a slow cooker. So to answer the question posed in Shelby’s original post, this is easily vegetarian – and now vegan – love!
Homemade Veggie Lasagna
A few months ago I attempted, and failed at, making homemade ravioli. I was resolved that once I got my stand mixer I would try again to make my own rolled dough, and after a month of psyching myself up I finally did it! Having the stand mixer not only greatly reduced the extreme mess, it also allowed me to focus more on what the dough looked like to insure the right balance of flour, egg, and oil. I also made sure to take the time to let the pasta rest, and in the end I had dough that was rollable and edible. I thought about making ravioli, or tortellini again, but wanted to make sure I could handle the basics first. So I cleared off the space where my microwave once sat, laid out the parchment paper, and got to work. I divided the dough into three sections to make the rolling more manageable and occasionally got out my hubby’s measuring tape to see how thick the dough was. For the filling I used a combination of vegetables, based on what I found in the local section of the grocery – gotta love hothouse vegetables in December!
I’m not sure if I’m ready to try long noodles or shapes yet, but I’m hoping that after a few more goes at lasagna and ravioli I’ll have the rolling technique down enough to start cutting the dough. If that ever happens I can promise a very happy blog post.