Main Course

What can’t they do?

Posted on February 8, 2018. Filed under: Main Course, Uncategorized | Tags: , , , |

You already know my sweet potato addiction. I am still shocked it took so long for sweet potato fries to become popular. They’re way better than regular fries (even though, fresh cut fries are pretty fabulous)

I was on Pinterest for about a second (that’s where I get a lot of my ideas, it seems) and I saw a pin for sweet potato crust pizza. While the pin didn’t link to an actual recipe, I was able to google one pretty quickly, and decided on one from Food Network. I mixed it up a little, because I didn’t have the exact ingredients they called for, but it still turned out pretty awesome.

This recipe is super easy, I’m only going to post for the crust and the pesto, because it’s pizza, you do you when it comes to pizza.

Here’s what to get from the store:

Sweet potato
Chickpea Flour
Egg
Spinach
Almonds
Flax Seed

Sweet Potato Pizza Crust
(Based off Food Network)

 

1 tablespoon plus 2 teaspoons olive oil
1 medium sweet potato (about 10 ounces), peeled and cut into 1-inch cubes
1/2 cup Chickpea Flour
1/4 cup grated Parmesan
1/4 teaspoon kosher salt
1 large egg 

  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and brush with 2 teaspoons of the olive oil.
  2. Add the sweet potato cubes to a food processor fitted with the blade attachment. Pulse until coarsely ground, similar to the texture of coarse salt.
  3. Add the ground sweet potato, almond flour, Parmesan, salt, garlic powder and egg to a bowl and stir until combined. Transfer the sweet potato mixture to the prepared baking sheet and form into a 12-inch circle about 1/4 inch thick. Brush with remaining tablespoon olive oil. Bake until browned around the edges, 25 to 30 minutes.

Spinach Almond Pesto

2 cups spinach
3 cloves garlic, peeled
1/2 cup almonds, smashed
2 tbsp flax seeds
1 tsp lemon juice
1-2 tbsp olive oil
Salt, pepper, paprika, red pepper flakes

  1. In your food processor, put everything but the olive oil and lemon juice. You may not fit all the spinach in at one time, that’s ok. Blend it down, and add the rest.
  2. While it is blending, add the oil and lemon juice. Blend until smooth, taste to adjust seasonings. If it looks a little dry, add more oil. Serve on your favorite bread, or pizza.

We finally got snow to stick here, and I was actually surprised. Normally by now we have a lot of snow, but this year, (and last) not so much. I’m kind of glad, it’s been warmer because of it.

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Pro-cake-stination

Posted on February 8, 2018. Filed under: Main Course, Uncategorized | Tags: , , , |

It’s my day off, I should be doing my taxes, but I woke up not feeling great so I’m using that as an excuse to not to them, I’m using this and the next post to avoid doing them. (They’re not going to take long, but whatever)

Monday I picked up a morning shift and it was…slow. I got cut at 2 and had to figure out what to do with the rest of my day. I remembered when I had been googling recipes for chickpea pasta I had seen recipes for chickpea pancakes. I didn’t want to have a sweet pancake, but I was able to find a recipe for a savory pancake.

The recipe I found was very simple, and I was able to add more vegetables to it. In retrospect, I would have made two pancakes instead of one, because the giant one is super hard to flip. I had to flip it out of the pan on to a plate and put it back in. It only ripped a little.

Now, I used some non-vegan toppings (Sriracha Greek Yogurt and some cheese) but the actual recipe is 100% vegan so you can top it with whatever you like. The orginal recipe calls for avocado topping and a cashew cream, which, if I had either, I probably would’ve tried it out.

Savory Chickpea Flour Pancake

Here’s what to get from the store:

Chickpea flour
Green Onion
Button Mushrooms
Mini sweet peppers

Chickpea Pancake
(Based off Oh She Glows)

 

1 green onion, finely chopped (about 1/4 cup)
2 mini sweet peppers, diced
1/2 cup chickpea flour (also known as garbanzo flour or besan)
2 cloves garlic, diced and smashed
1 green onion, diced
2 button mushrooms, diced
1/4 teaspoon fine grain sea salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon baking powder
pinch red pepper flakes (optional)
1/2 cup + 2 tablespoons water

  1. Prepare the vegetables and set aside. Preheat a 10-inch skillet over medium heat.
  2. In a small bowl, whisk together the chickpea flour, garlic powder, salt, pepper, baking powder, and optional red pepper flakes.
  3. Add the water and whisk well until no clumps remain. Whisk until there are a lot of air bubbles in the batter.
  4. When the skillet is pre-heated (a drop of water should sizzle on the pan), spray it liberally with olive oil or other non stick cooking spray.
  5. Pour on all of the batter (if making 1 large pancake) and quickly spread it out all over the pan. Cook for about 5-6 minutes on one side (timing will depend on how hot your pan is), until you can easily slide a pancake flipper/spatula under the pancake and it’s firm enough not to break when flipping. Flip pancake carefully and cook for another 5 minutes, until lightly golden. Be sure to cook for enough time as this pancake takes much longer to cook compared to regular pancakes.
  6. Serve on a large plate and top with your desired toppings. Leftovers can be wrapped up and placed in the fridge. Reheat on a skillet until warmed throughout.

I bought a small Aerogrow system last week, just with three little pods. I planted a lettuce, dill and a basil. The lettuce has sprouted and has been growing for a few days, and the basil sprouted Saturday night and is getting pretty big. I think I’m going to get another system so I can grow some tomatoes to I think. (I gotta thank my friend Nell, she got one for Christmas and I decided to copy. )

 

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Happy Dance

Posted on February 2, 2018. Filed under: Main Course, Uncategorized | Tags: , , , , , |

Man, I’m going to gloat for a second, I’m a phenomenal cook. Like, really. Today’s dish actually made me giddy. Cooking itself isn’t really that hard, as long as you can follow directions, you can cook. But, it does take some imagination and willing to try to make a good cook.

A while ago I discovered the chickpea pasta you can buy at the store. Sunday I thought, why can’t I just make it at home? I’ve made other pasta at home, so why not this stuff? Like anything else, there’s a ton of recipes for it online, but I wanted to go no grain, and was able to find a really easy, vegan chickpea pasta from Wholefully.com

This recipe is SUPER easy. The pasta has only 3 ingredients. And, even though it has a nutty flavor while raw, it tastes and feels like normal pasta. It is a little too dry to put through a pasta roller, but it cuts and shapes very well. I decided to do caprese because I did want something light, and the shrimp because it was $6.99 a pound. (That’s a lot of shrimp, people.)

Chickpea and Flax pasta, pre boilShrimp Caprese Chickpea and Flax Pasta

Here’s what to get from the store:

Chickpea flour
Milled Flax seed
Fresh Mozzerella Balls
Fresh Basil
Roma Tomato
Shallot
Raw Shrimp

Chickpea Caprese Pasta
(Pasta recipe from Wholefully.com)

For the pasta

2 tablespoons ground flax seed
6 tablespoons warm water
1-3/4 cup chickpea flour (plus more for rolling)

Shrimp Caprese

6 raw shrimp, peeled and deveined
1/2 Shallot diced
2 cloves garlic, diced
1/2 Roma Tomato, diced
5 leaves basil, diced
1 small mozzarella ball, sliced
Splash of lemon juice
Splash of Balsamic
Salt, pepper, red pepper flake

  1. In a small bowl, whisk together the flax seed and warm water. Set aside for 5 minutes, or until thick and gelled.
  2. On a large baking board, pile chickpea flour and make a well in the middle. Pour in flax seed mixture in the well.
  3. Begin gently mixing the flour with the flax seed mixture until well combined. Form dough into a disc and wrap in plastic wrap and let rest at room temperature for 20-30 minutes.
  4. After resting time is up, bring a pot of salted water to a boil.
  5. Divide dough disc in halves or quarters (depending on how big your rolling surface is) and roll out to very, very thin on a floured surface.
  6. Trim dough into desired pasta shapes.
  7. To cook, drop pasta into rapidly boiling water. Cook for 2-3 minutes or until all pasta is cooked through. Keep a close eye on it, because it’ll overcook quickly. It is still delicious when overcooked, just fragile. Drain and serve!
  8. While you’re waiting for the water to boil, saute the shallot and garlic until fragrant.
  9. Add the shrimp, saute until mostly cooked, add the lemon juice then the vinegar.
  10. Once the pasta is cooked and drained, add it to the shrimp along with the tomato and basil. Taste to adjust seasonings
  11. Mix everything together and take off the heat. Add the cheese and mix until incorporated.

The pasta recipe makes more than enough for one serving, but you can wrap the remaining dough and put it in the fridge, it should hold.

The great thing about pasta is that you can make it whatever you want. Since this recipe is vegan, it’s even easier. Don’t want the cheese? Tomato and basil. Add more veggies, hell, cover it in butter and cheese. Pasta, like a lot of the carby foods (tacos, pizza, sandwiches) is so customizable, and I love it.

Had my first 8 am open training shift today, and, of course, my body didn’t want to go to bed last night. The shift was slow, but it went well. That job is awesome.

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Help I can’t think of a Punny Title!

Posted on January 23, 2018. Filed under: Main Course | Tags: , , , |

I literally wrote this whole post and I couldn’t think of anything but  enCURRAgable…but I’ve already used that. I fail on the pun end today, guys.

I was talking with one of the guys I had at the bar yesterday about why I don’t eat a lot of meat. For me, it is financial. I spent $49 today on a week of groceries and that’s the most I’ve spent on a week in months. And that’s great, I make a lot of good food without meat.

That being said, I do think the US in general eats way to much meat to begin with. I understand humans need meat, but we eat too much. But, sometimes I just want some meat. Yesterday, it was chicken. Don’t know why, but I really wanted some chicken. I went to Jewel after work and just kind of walked around decided on something curry flavored. I know, I make a lot of stuff with curry, but it’s SO GOOD. And, it’s pretty easy.

This recipe does take a little time, but it’s not hard. And, if you want to switch out the chicken for tofu, it ends up being vegan.

Chicken in a coconut curry sauce with vegetables

Here’s what to get from the store:

Boneless, skinless chicken breasts
Turmeric root
Shallot
Poblano Pepper
Baby Eggplant
Broccoli
Coconut milk
Almond Milk
Green Curry Paste
Red Chili Flake Sauce

Easy Chicken in Curry Sauce

2 Boneless chicken breasts, cubed
1 poblano pepper
1 shallot, diced
5 cloves garlic, diced
1 baby eggplant, diced
1 head broccoli, diced
1 can coconut milk
1 1-in piece turmeric root
1 tbsp red  chili flake sauce
1/2 jar green curry paste
Salt, pepper, paprika

  1. Scorch the poblano over your stove until the skin is black. Let cool, then peel the pepper and dice.
  2. In a dutch oven or a heavy bottomed pan, saute the shallots and garlic until fragrant. Add the chicken and cook almost all the way through.
  3. Take the chicken out and put it on a paper towel lined plate.
  4. Add the vegetables and saute until bright in color.
  5. Add the coconut milk and turmeric. Bring to a simmer and lower the heat, stirring on occasion. Add the curry paste and chili flake sauce.
  6. Add the chicken back in.
  7. Once the sauce has reduced, add the almond milk, taste to adjust seasonings. Serve by itself, or with some rice.

I’ve been noticing my muscles coming out and it’s been really interesting to watch. I’ve seen other people built like that, but I never thought I could end up being that. Becoming strong is probably the coolest thing I’ve done in a while. I know I’m not done yet, but that doesn’t mean there’s nothing wrong with how far I’ve come.

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Pass the beans!

Posted on January 14, 2018. Filed under: Main Course, Uncategorized | Tags: , , , , , |

If you’ve been reading my blog for a while, you know I like a few things: beans and salmon. I don’t eat a lot of meat, but salmon is one of the things I do eat. I love salmon, it’s got great flavor, it’s easy to cook, and it’s very healthy for you.

Today I went down to work and walked in to an almost empty restaurant. I was supposed to be the 2nd bartender for the day, but it was noon and there was almost no one there. The manager said if I wanted, I could go home. Normally I’d want to stay, but it’s been nice taking the break. I waited about an hour just talking to people before I actually left, but not much was happening at the bar, so I felt pretty good leaving. I had to get some olive oil, so I stopped at Jewel before the train. Next thing I knew, I was also grabbing my favorite chickpea pasta, Banza and decided I needed salmon. Don’t ask me why.

I discovered Banza a few months ago, when I first was trying to eat less grains. It’s a pasta made of chickpea flour, making it high in protein, fiber, and lower in carbs. It’s one of the few gluten free, grain free pastas that doesn’t cook weird. It has the same texture and flavor as real pasta, and even cooks like it.

This recipe is very easy, and you may even have some of the ingredients in your fridge. It’s high in protein and very filling, so your hungry winter stomach will be satisfied.

Here’s what to get from the store:

Banza Pasta
Salmon
Button Mushrooms
Red Potato
Sav Blanc
Lemon Juice
Mini Sweet Peppers

Easy Baked Salmon with Chickpea Pasta

6 oz salmon
2-3 rings red onion
5 cloves garlic, divided
2-4 oz Chickpea Pasta
1/4 red onion, diced
5 button mushrooms, sliced
2 mini peppers, diced
1 small red potato, diced
1/4 cup chickpea
1 cup white wine
Splash lemon juice
Salt, pepper, paprika, red pepper flake, Cayenne, parsley, basil

  1. In a cast iron skillet or oven safe pan, put some olive oil, one of the onion rings, and a garlic clove. Put the salmon on top, salt and peppered on both sides, 2 more onion rings and 1 more clove of garlic. Put in a 350 degree oven. Flip about five minutes in, cook until your desired doneness.
  2. In a saute pan,  saute the garlic and onion until translucent. Add the potato, pepper and mushrooms. Saute until slightly cooked.
  3. Deglaze the pan with the white wine, bring to a simmer. Add the lemon juice and reduce. Taste to adjust seasoning.
  4. Add the cooked pasta to the sauce, cook until the sauce is mostly absorbed into the pasta. Top with parsley and basil.

Yesterday was my first day training in the kitchen for my management training. It ended up being a lot easier than I thought because we weren’t that busy. I cut a lot of onions. So many my hands smelt of onion until about an hour ago. However, I did get to actually build some pizzas and that was pretty fun. And, the guys in the kitchen were pretty helpful, I only got made fun of for being slow (and I got to make fun of them because I was the only one who didn’t cry like a baby during the onion cutting!)

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Patty cake, patty cake

Posted on January 10, 2018. Filed under: Main Course, Uncategorized | Tags: , , , |

I’m sure you’re tired of my sweet potato obsession, but I’m not, so here we are. I’ve added them to my grocery list, and I eat one a few times a week. That was actually thanks to Sergio, one of my coworkers. Saturdays when we work together he’ll throw two of them in the pizza oven for us. I’ll add BBQ sauce, cheese and onion to make a BBQ sweet potato.

Now, I can’t eat that every day, I’ll get bored. But, there are a lot more things one can make with sweet potatoes; veggie patties for instance. Kati made some sweet potato veggie burgers when we hung out on Saturday, so I wanted to expand on that. And of course, I went a little nuts. The patties ended up being a little lose because I didn’t want to put flour in them (used milled flax seed but didn’t have a lot), but they still cooked really well.

This recipe is vegan at the start. I put cheese on top of mine (are you surprised?) but you don’t need to put dairy on it. You also don’t have to leave out the bun like I did. While it does take a little while, it’s only because the sweet potato takes a while to cook. You can shorten the cooking time by slicing the potato.

Sweet Potato Veggie patty with fried egg and a side of avocado egg salad.

Here’s what to get from the store:

Sweet Potato
Button mushroom
Spinach
Black Beans
Chickpeas
BBQ Sauce
Roma Tomato
Red Onion
Mini Sweet Peppers

Sweet Potato Veggie Patty

1 sweet potato
4 button mushrooms
1 cup spinach
1/2 can black beans, drained
1/2 can chickpeas, drained
1/2 red onion, diced
5 cloves garlic
1 cup milled flax seed
1 tbsp BBQ sauce
Splash lemon juice
Salt, pepper, paprika

  1. Wrap your sweet potato in foil and bake in a 450 degree oven for 45 mins or until cooked through.
  2. In your food processor, put the mushrooms, spinach, beans, onion and garlic. Blend until a little smoother. Cut your potato a little bit and add it to the blender. You can leave the skin on or take it off.
  3. Add the BBQ sauce, lemon juice, flax seed and seasonings. Blend until smooth. Taste to adjust seasonings.
  4. To help firm up the mixture, refrigerate for 6 hrs to over night.
  5. Oil your cast iron (or oven safe skillet) pan. Make balls out of your mixture and flatten them slightly into your pan.
  6. Put the pan into a 350 degree oven. Cook 10 minutes on each side, or until browned. You can add your cheese at this point to melt it, or take it out of the oven.
  7. Serve with your favorite toppings, such as a mild pico de gallo, fried egg, bbq sauce, ect.

Milk Pico de Gallo

1 Roma tomato, diced
1/2 red oinon, diced
2 mini sweet peppers, diced
1/2 tbsp lime juice
1 tbsp lemon juice
Salt, pepper

  1. Mix everything together in a bowl, taste to adjust seasonings. Serve on your favorite burgers, tacos or eat with a spoon.

Today it was about 45 degrees, I have the day off and decided to take a walk. I ended up walking down to the beach, and it was actually nice. Sure, there was still some snow, but it was nice. Even though part of the lake has frozen in areas, it was actually warmer near the lake. There’s something calming about standing on an *almost* empty beach staring out at the water. Even without the sun, it was still really nice. Find your calm space.

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I’m Back Baby!

Posted on January 4, 2018. Filed under: Main Course, Uncategorized | Tags: , , , , |

Guys it has been a LONG few months. From the time I started working at my second job, I had maybe a week off total. It’s been exhausting, to say the least. Even if I’ve had time to cook, I hadn’t had time to post anything. I’ll be posting 2 posts today (should be 3, but I can’t remember all that went into my curry, sorry!)

Now, you must be asking, “How does she have time to post stuff now?” Well, I left my second job a little after Christmas because I’ll be training to shift supervise at Unos, and I’m pretty excited about it. Sure, I’ll be working a lot, but not nearly as much has I have been.

Now, onto the food, tha’s why you’re here, right? Few weeks ago I was really wanting potato soup (again, I know), but it’s my favorite thing. I wanted to make it easy on myself and make it in my crock pot.

Nice thing about crock pot cooking is that you set it, leave, come back and the food is done. Nice thing about vegan crock pot cooking is that it takes even less time to cook.

This recipe is SO easy. If I do it again, I would put less jalapenos (in retrospect, 2 full unseeded jalapenos were too many) it’s also vegan, AND it has beer.

IMG_20171219_142940_962.jpg

Here’s what to get from the store:

Vegetable broth
Sweet Potatoes
Red Potatoes
Jalapenos
Button Mushrooms
Black beans
Beer of your choice (I used Three Floyds Alpha King)

Easy Two Potato Beer Soup

2 Sweet Potatoes, diced
2 Red Potatoes, diced
1 Jalapeno, diced
5 cloves garlic, smashed
1 yellow onion, diced
5-6 button mushrooms, sliced
1 container vegetable broth
1 bottle of beer
1 can black beans
Salt, pepper, paprika, cayenne

  1. Throw everything but the beans and mushrooms into the crock pot. Season just a little but, and turn the pot onto high.
  2. Once everything is cooked through, place a good amount of the soup into your blender and blend until smooth. You can put as much or as little as you like, depending on how chunky you want your soup.
  3. Add the black beans and mushrooms and cook a little longer.  Taste to adjust seasonings.

That’s it!  One of the easiest things I’ve made in a while, and it lasted a while so I had warm food for a week.

I’m going back to just doing grains on the weekends; just fruit, veggies and maybe meat during the week. I want to see how cut I can get before I go on vacation, worked before my birthday, it’ll work again.

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What season is it?

Posted on September 28, 2017. Filed under: Main Course, Uncategorized | Tags: , , , , |

First day of fall as about a week ago. Before that, we had fall weather; chilly a night, somewhat nice during the day but not cold. But, the day that fall fell (haha…?) on the calendar, it was over 90 degrees. In fact, it was like that for about a week before that. I’m not complaining, I love the heat. That being said, I had that nasty cold everyone had on my last day off. I had originally thought about making this soup then. But it was 1000 degrees and soup wasn’t in my vocabulary at that point.

Today was my day off for…who knows how long? (Probably 2 weeks, I hope. ) My plans included working out (done) and going to the beach. When I woke up to use the bathroom this morning, I checked the weather. 70 – (maybe)75 degrees. Not really beach weather. (The wind coming through my window was cooler than that). I decided to go to the zoo, and to make this soup, cause, why not?

This soup is vegan (just leave off the cheese) good for you, and really quick. Oh, and it has beer in it, what could be better?

Sweet and Spicy Sweet Potato Soup

Here’s what to get from the store:

Vegetable Brooth
Beer (an ale of some sort)
Sweet Potatoes
Sweet Corn
Broccoli
Black Beans
Red Onion
Chiplote peppers
Manchego cheese
Goat cheese

Sweet and Spicy Sweet Potato Soup

1 red onion, diced
5 cloves garlic, diced
4 ears corn, de corned and divided
1 head broccoli, diced
3 chiplote peppers
1 12 oz bottle beer (I used Spotted Cow)
2 cartons vegetable broth
3 sweet potatoes, diced
1 can black beans
1/2 cp brown sugar
Salt, pepper, paprika, cayenne, tumeric

  1. In a dutch oven, saute the onion until fragrant. Add the garlic. Make sure to salt and pepper throughout.
  2. Add half the corn, saute until almost cooked.
  3. Add the beer, bring to a boil and reduce to half.
  4. Add the sweet potatoes, peppers and broth.
  5. Once the potatoes are cooked, spoon the mixture into your blender (or use an immersion blender) to blend until smooth. You may have to add more broth to the mixture to thin it out.
  6. Once blended, add the rest of the corn, the broccoli and beans. Cook until the broccoli is tender. Taste, then add the brown sugar. You may need more or less than I used, depending on how spicy it is.
  7. Top with manchego and goat cheese, if desired.

One the things I’ve been helping with at Unos has been the beer menu, along with the education. I have to say, it’s been a lot of fun trying new breweries and learning new stuff about beer to teach to my coworkers. I’ve already taught one class, and my next one is slated for 2 weeks from now. Even though it’s extra work, it’s fun work, and I don’t mind doing it especially since my boss trusts me to do the class. Say what you will about the drinking culture, but we have some really cool things to learn.

I’m still able to excersice before work every day, even when I’m tired. If you had known me 10 years ago, you wouldn’t have believed I could do that; hell, even I couldn’t have believed I could. At 32, I’m in the best shape of my life and I couldn’t be prouder.

 

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Time Traveling!

Posted on September 28, 2017. Filed under: Main Course, Uncategorized | Tags: , , , , |

Two posts coming at you guys cause I’m the worst! (It’s been over a month since I’ve posted!)

Working two jobs + hot weather = no motivation to cook anything over smoothies and salads.

Now, saying that, a little over a month ago I was working every day and three of those days a week were doubles. At one point, I realized that just having a smoothie and making my salad weren’t enough to get me through those long days. (To be fair, I was eating cheese at Unos, I love cheese but one can’t live on cheese alone, sadly) I had some time off and decided to make a simple quinoa salad to take with.

Not only is this salad easy to make in bulk, it’s good eaten warm or cold. It’s also 100% vegan and has a decent amount of protein.

Make ahead roasted Veggie Salad

Here’s what to get from the store:

Qunioa
Roma Tomatoes
Red Onion
Cauliflowr
Asparagus
Black Beans

Make Ahead Roasted Veggie Salad

2 cp cooked quinoa
1 head cauliflower
Handfull chopped asparagus
1 red onion, diced
2 Roma tomatoes, diced
1 can black beans
5 cloves garlic, smashed

  1. Roast the veggies, except tomatoes, in a 350 oven tossed with olive oil, salt and pepper for about 20 minutes, or until cooked through.
  2. Add the veggies, tomatoes and black beans to the cooked quinoa, mix and season. Store in your fridge, use as needed.

Now that fall’s back I hope to have more time and want to cook. I still work way to much, but the cold at least makes me want to turn on my oven.

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Blend!

Posted on July 18, 2017. Filed under: Main Course, Uncategorized | Tags: , , , |

So, my parents got me a Nutribullet for my birthday. And because of the time crunch and the fact that it’s warm out, the only things I’ve made with it were my smoothies and one batch of salad dressing. Since I had some time between doing paperwork and chores (yay bill day), I decided to make…something.

Butternut squash popped into my head; there’s a lot of different sauces and soups you can make out of that wonderful gourd. Now, I’m still doing the low carb thing, but I kinda wanted pasta. Luckily Whole Paycheck ( I mean Whole Foods) has pasta made without any grains, so I picked up some red lentil pasta. It’s higher protein, higher fiber, lower carb. That being said, it did get a little mushy while cooking, but it was still pretty good.

While looking for the squash, I decided to add some yellow beets into the dish. I do realize the last few dishes I’ve made have been very yellow, but it’s summer and that’s a bright color.

This dish is very easy (made easier by the Nutribullet, you can still do it without) very healthy, and could in fact be a soup if you don’t want to add the pasta. And, if you wanted it to be vegan, like  a lot of my recipes, just leave off the goat cheese.

Lentil Pasta with Butternut Squash Sauce, Tofu and Yellow Beets

Here’s what to get from the store:

Butternut Squash
Shallot
Tomato
Vegetable Broth
Yellow Beet
Tofu
Lentil Pasta

Butternut Squash Sauce with Yellow Beets and Tofu

1 butternut squash, halved
2 shallots, diced
4 cloves garlic, diced
1 tomato, diced
1 cup vegetable broth
1 yellow beet, sliced
1/4 block tofu, cubed
Salt, pepper, paprika, cayenne, red pepper flake
Lemon juice
Balsamic vinegar

  1. Coat the squash in olive oil, salt and pepper. Roast in a 400 degree oven for 30 minutes or until cooked through. Let cool.
  2. Once it is cooled, scoop the squash out. Add it to your blender along with 1/2 of the shallots, 1/2 of the garlic, the tomato, the broth, lemon juice, balsamic and seasonings. Blend. If you have the Nutribullet, put it on it’s heating system so it warms.
  3. In a saute pan, saute the rest of the garlic and onion until fragrant. Add the beets and tofu. Saute until almost cooked through, then add about 1/4 cup of Balsamic vinegar and let reduce. Taste to adjust seasoning.
  4. Once your pasta is almost cooked, add some of the sauce to a pan, then add the pasta, stir to coat. Top with the tofu and beet mixture, and goat cheese if you would like.

I’m not sure when I’m going to be able to post next, I have no days off in the foreseeable future. Honestly I’m impressed that I’ve been getting up before work to exercise.  I’m the opposite of a morning person, so that’s really hard for me.

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