Easy Julia Child’s Eggplant Pizzas (no pic)

Sorry, I made these on whim when visiting the parents and forgot to take a pic! Got the recipe from Kalyn’s Kitchen though, so if you need pics they have plenty. Please note that I’ve slightly altered the recipe however. This is a healthy, gluten free option.

Ingredients:

  • Sauce Ingredients:
    • 2-3 tsp olive oil
    • 3 garlic cloves (or garlic powder)
    • 1 can (14.5 oz) petite diced tomatoes or 2 cups peeled and diced fresh tomatoes
    • 1/2 tsp dried Italian seasoning
    • 1/4 tsp dired oregano
  • Additional Ingredients:
    • 1 large eggplant
    • 1 Tbsp salt
    • 2 Tbsp olive oil
    • 2 tsp dried Italian seasoning
    • 10 large basil leaves cut or 2-4 Tbsp dried basil
    • 1/3 cup Parmesan
    • 1/3 cup low-fat mozzarella blend or fresh mozzarella
    • red pepper flakes for taste

Directions:

  1. Cut off and remove both sides of the eggplant. Peel the eggplant (you can keep the skin on but I personally do not enjoy the tough skins). And then cut the remainder of the eggplant into 3/4 inch thick slices. Sprinkle both sides of the eggplant generously with salt and then lay on a paper towel to draw out the liquid. Let sit for 30 minutes. Half way through preheat oven to 375 degrees F.
  2. Also while the eggplant sits, make the sauce. Heat the 2-3 tsp olive oil and saute the garlic. Add the petitie diced tomatoes, dried Italian seasoning, and oregano. Cook and let simmer until thickened. If needed, add water.
  3. Once eggplant is dried pat water with paper towel. Spray a cooking sheet with olive oil and lay the eggplant on it. Brush the tops of the eggplants with more oilive oil and sprinkle Italian seasoning on them. Roast the eggplant for approximately 25 minutes. Don’t let the eggplant become mushy or lose shape.
  4. While the eggplant cooks, slice the basil (if fresh) and mix parmesan and mozzarella cheese (if not fresh). When eggplant is cooked, remove from oven and turn the broiler on. Spread a few tablespoons of the sauce on top of each slice of eggplant, basil, and top generously with cheese. Put sheet back in the oven and broil until the cheese is melted (roughly 3-7 mins).
  5. Sprinkle red pepper flakes on top and serve hot.

Vegetarian Enchiladas

I’ve been trying to find good, hearty, vegetarian meals to help us save money once we are finished with school and thrust into the real world. When Joe heard that these were made with sweet potatoes instead of meat he was not excited, but I won him over. They are delicious and so simple. I don’t have a picture, mainly because I do not understand how people get their tortillas not to rip, and also because the picture I did take looked awful. But trust me. These are good.

Vegetarian Enchiladas

  • 1 large sweet potato, peeled, diced into 1/2-inch cubes, and cooked. (I boiled mine, but the original recipe called for baking it in the oven or microwave)
  • 1/2 cup chunky corn and black bean salsa (sidenote: I cannot believe I have never tried this type of salsa before – it is my new favorite.)
  • 2 to 2-1/2 cups shredded cheese, divided (You can use Mexican blend, cheddar, or just whatever you have on hand)
  • 2 cups red enchilada sauce, divided
  • 6-8 corn tortillas
  • For garnish: peppers, bell peppers, diced tomatoes, cilantro, sour cream, etc. (opt.)

Preheat oven to 350F. In a bowl, gently mix salsa, about 1-1/2 cups of cheese, measured loosely, and diced sweet potatoes. Pour about 1 cup of enchilada sauce in the bottom of a 8×10 pan. Spread till even. Place sweet potato mixture into the tortilla shells, roll up, and place seam side down in prepared dish. Evenly pour remaining 1 cup of enchilada sauce over the enchiladas and top with remaining cup of cheese.

Bake for 20 minutes, or until cheese is melted, and garnish.

Easy Chickpea Curry

 

 

 

I haven’t posted in way too long, but this week I finally tried something new! This meal was easy, took less than 30 minutes to make, and serves about 6 people. Pardon my blurry cell phone picture.
unnamed

Easy Chickpea Curry

Ingredients:

  • 1 can coconut milk (13.5 fl oz or 400 mL)
  • 1 can chick peas
  • 2 tablespoons and 1 teaspoon red curry paste
  • 1 tablespoon tomato paste
  • 1 tablespoon or more brown sugar
  • 1 quarter lemon squeezed or more
  • 1/4 teaspoon chili powder
  • 1 tablespoon basil
  • 1 bunch spinach, cleaned
  • 4 green onions, chopped
  • salt to taste
  • 1 cup quinoa
  • 2 cups water

1) Heat coconut milk in a pan until simmering. Add chickpeas, red curry paste, tomato paste, brown sugar, lemon juice, chili powder, basil. Mix everything together until even consistency.

2) Add spinach and green onions to the coconut milk mixture and simmer for about 10 minutes, stirring occasionally. Add salt and pepper to taste.

3) In a separate pan, combine 2 cups of water and 1 cup of quinoa. Simmer and cook until all liquid is absorbed and quinoa is cooked and fluffy.

4) Serve curry over quinoa.

Note: The curry flavor might be stronger if served over rice instead of quinoa. Also, you can make this recipe with mushrooms, but would need to increase the simmer time in step 2 to 15-20 minutes, until the mushrooms are cooked all the way through.

Pumpkin Soup!

delicious pumpkin soup
Yes! It is finally fall and time for one of my favorite flavors, PUMPKIN! I try to devour all things pumpkin during the October and November months, and this year I wanted to try something new, so why not Pumpkin Soup!

Here’s the recipe I found and it was delicious and hearty! Hope you enjoy!
Oh by the way, credit for the recipe is given to nourishingmeals.com with some of my own additions.

Soup Ingredients:

2 to 3 tablespoons extra virgin olive oil
1 large onion, chopped
1 to 2 tablespoons finely chopped ginger
4 to 5 large carrots, peeled and chopped
4 to 5 celery stalks, chopped
2 Granny Smith Apples, cored and chopped
10 cups water or stock*
8 cups cooked sugar pie pumpkin flesh
1/4 cup maple syrup or dark agave nectar*
2 to 3 teaspoons pumpkin pie spice
3 to 4 teaspoons Herbamare or sea salt
1/2 to 1 teaspoon ground black pepper

Garnishment Ingredient Options:

coconut milk and cilantro
or cream, agave maple syrup, and pumpkin seeds*

*(I used this second option; the syrup makes it a little sweeter though)

Directions:

Start with cutting your pumpkin in half. Soak it in 9×13 pans filled 1/4 the way with water. Bake in the oven for 45 to 90 minutes at 350 to 400 degrees. I cooked mine at 400 degrees for about 55 minutes. You will know your pumpkin is cooked enough when you can easily poke a fork into the pumpkin. It should be mushy and collapsing a little.

When the pumpkin is cooked you will scrape out the flesh for your soup! This part is fun. You will need about 8 cups. I was able to get more than 8 cups in a good carving-sized pumpkin.

Pumpkin soup flesh

Next you will heat the olive oil in a stock-pot (preferably 8 quart). Start by sauteing the your chopped onions, then then add the ginger, carrots, celery, and applies. Saute all for about 5-10 minutes.

Now, add the water and/or stock, cooked pumpkin flesh, pumpkin pie spice, salt, and pepper. Bring all to a boil, reduce heat to a simmer, and cook covered for roughly 20 minutes.

It should look something like this.

pumpkin soup

Lastly, you will puree the soup in batches. I know you are thinking, “why? It looks so good chunky?” But I promise you, it is even better pureed.

I would recommend baking the pumpkin seeds from your pumpkin to add to your soup or just as another snack. When I made this we were running short on time so we just did a salt and pepper recipe, but I would recommend trying something more savory like this recipe.

You can serve with a swirl of coconut milk and cilantro (which if you do you will have to let me know how it tastes). Or you can add a swirl of cream, agave maple syrup, and a sprinkle of baked pumpkin seeds (or any of the assortment).

pureed pumpkin soup

ENJOY your delicious Pumpkin Soup!!! It yields PLENTY!

Summer Squash Casserole

Success! I finally found a recipe both healthy and affordable! Plus my husband even likes it and he hates zucchini and squash. DOUBLE SUCCESS! We ate this with lightly buttered toast creating a completely satisfying meal.

VeggieCasseroll

Summer Squash Casserole

  • 1 Tbsp olive oil
  • 1 medium yellow onion
  • 1 tsp minced garlic
  • 1 medium zucchini
  • 1 medium yellow squash
  • 1 medium potato
  • 1-2 medium tomatoes
  • 1 tsp dried thyme
  • Salt and pepper, to taste
  • 1 c. Italian cheese, shredded

Preheat the oven to 400 degrees. Finely chop the onion and garlic. Place both in a skillet with the olive oil and saute until softened, about five minutes. Thinly slice the rest of the vegetables and spray the inside of an 8×8 dish with cooking spray. Coat the bottom of the dish with the onion/garlic mixture and place the sliced veggies in the baking dish vertically, alternating. Add the salt, pepper, and thyme on top of the layered veggies. Cover with foil and bake for 30 minutes. Remove foil and top with the Italian cheese. Bake for another 10-15 minutes or until the cheese has browned. Viola!

Broccoli Quinoa Casserole

It’s been forever since I’ve added anything to the blog so I’m going to have a marathon of recipes today that I’ve been saving up. This one is a favorite at our house.

Broccoli Quinoa Casserole

  • 1 can (10 oz) condensed Cream of chicken soup (You can also use mushroom or broccoli)
  • 1/3 cup reduced fat mayonnaise
  • 2 Tbs milk
  • 1-1/4 cups shredded cheese (I used cheddar, but I’m sure you could try another kind)
  • 1/2 tsp. sugar
  • 1/4 tsp. black pepper
  • Dash of nutmeg
  • 2 cups cooked broccoli
  • 1-1/2 cups cooked quinoa
  • Parmesan cheese

Preheat oven to 350 degrees and thinly coat a shallow casserole dish, or individual ramekins, with cooking spray or shortening.

In a large bowl combine the first 7 ingredients until well mixed. Stir in the quinoa and broccoli.
Pour into prepared casserole/ramekin.  Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden.

Viola! You can even add cooked shredded chicken to the pre-cooked mixture for a nice alteration.

Stuffed Tomatoes

so I currently do not have a kitchen and thus did not bring any cookbooks to NYC, but I saw this video and I REALLY want to make these stuffed tomatoes, so this post is a reminder to myself. If any of you decide to make these before I do, please tell me how they go.
and the video wont embedded properly so here’s the link to watch it:

and here’s a link to an herb-stuffed version of the recipe.

Peanut Butter Banana Spinach Smoothie

A big thanks to Iowa Girl Eats for this recipe and my new breakfast of champions. I’ve even convinced Joe, who wouldn’t come anywhere near spinach with a ten foot pole a few months ago, to drink it for breakfast and he agrees – it just tastes like peanut butter and bananas! Plus, spinach is a superfood! Studies even show that increased consumption of dark leafy greens, such as spinach, helps ward off age related mental decline and memory loss by up to 40%! Eat your greens!

Peanut Butter Banana Spinach Smoothie

  • 1 frozen banana, sliced before frozen
  • 1 Tbs. peanut butter
  • 1/2 c. low-fat vanilla greek yogurt
  • 1 c. milk
  • 3-5 c. baby spinach, really it’s just however much you can put in there. 🙂

Directions: Blend all ingredients until smooth. Makes 1-2 servings.