#yummy  

#yummy  

→ This never happened.: What's for lunch? Vegetarian lasagna.

I like to cook a large batch of something-or-other at the start of the week so I have lunches to take to work. This week I chose to make this veggie lasagnafrom Pinch of Yum.

The recipe is pretty simple — especially since it calls for no-boil noodles — but chopping all the veggies was time-consuming. That’s probably my fault, though, since I may have gone a little overboard with my veggies: red onion, yellow and orange peppers, zucchini, asparagus, broccoli, and baby bella mushrooms (not to mention the baby spinach mixed in with the ricotta).

I’ve gladly eaten this all week, and I’m happy to have a few more servings tucked in the freezer for a rainy day. 

#yummy  

→ mort-comme-mon-coeur: Baked Asparagus Fries These are surprisingly crispy. Asparagus is one...

ils-font-battre-mon-coeur:

Baked Asparagus Fries

These are surprisingly crispy. Asparagus is one of my favorite green things to eat, and this is a new way I have never had them before. Very nice : )

They would also make a great side dish. The trio of sauces you can serve with them are…

(via ils-font-battre-mon-coeur-deact)

#yummy  

→ Nothing Is Impossible: Chili Popcorn

health-heaven:

Ingredients

3/4 to 1 dl pop corn kernels
1/2 - 1 tablespoon olive oil
1 1/4 teaspoons chili powder
1/4 teaspoon ground cumin
dash garlic powder



Directions

Heat the oil in a cooking pot on high heat and add one corn kernel to see if it’s hot enough – when the kernel pops, it’s…

(via iwontstandinyourway)

#yummy  

→ Damn Delicious: Stovetop Butternut Macaroni and Cheese

amileupshitcreek:

I don’t think I’ve ever met anyone who disliked macaroni and cheese. I mean, it’s several kinds of cheeses melted together, which is then tossed in some pasta, preferably pasta noodles with holes in them so the sauce can get caught in those crevices. What’s not to like? My mouth is watering just thinking about it!

Now this is definitely not one of my my usual meals that I make when Jason’s out of town so this recipe was specifically reserved for him when he was visiting during his spring break. I was intrigued with the addition of the butternut squash, which was very mild in taste but created a wonderful texture to the dish. Plus, it healthified it a bit so it’s a win-win, right?

I do have to confess that I didn’t buy a whole butternut squash. The reason for this is because every time I buy the whole shebang, it sits on the counter and it never gets used, even though I have a recipe all lined out and I have the rest of the ingredients sitting right in the fridge. Why? Because I hate peeling it and chopping it. It’s a pain in the ass. I seriously think I get a full-on workout just dealing with it. So instead of wasting yet another butternut squash, I just bought the chopped up ones from Trader Joe’s. Life’s hard enough as it is so let’s make the other stuff as easy as possible.

One year ago: French Toast

Stovetop Butternut Macaroni and Cheese (adapted from Lauren’s Latest):

Yields 4 servings

• 8 ounces macaroni
• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/2 large onion, finely diced
• 2 cups diced butternut squash
• 1 1/2 cups chicken stock
• 1 cup milk
• 2 1/2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan
• 1/4 teaspoon nutmeg
• Kosher salt and freshly ground black pepper, to taste

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Melt the butter in a large saucepan over medium heat.

Add the garlic, onion and squash.

Cook, stirring occasionally, until tender and lightly browned, about 6 minutes.

Add the chicken stock and reduce by half.

Mash the squash and onions using a potato masher. (This is an optional step but I highly recommend it since it will help dissolve these goodies into the sauce.)

Stir in the milk and cheeses, a little bit at a time, until smooth, about 2-3 minutes.

Add the pasta and gently toss to combine.

Stir in the nutmeg, salt and pepper, to taste.

Serve immediately.

Printer-Friendly Version

Also, don’t forget to enter my giveaway! Winners for the donut pan will be picked on Friday, April 20th and announced Monday.

(Source: damndelicious)

#yummy  

→ Damn Delicious: Strawberry Banana Bread

Remember that #epicfail I had with the Meyer Lemon and Matcha Marble Pound Cake? How the sides were getting burned since the inside wasn’t getting baked in time? Remember how I also swore to never make a loaf cake again? Yeah, that lasted me like two seconds. As soon as I saw this recipe over at Averie Cooks, one of my favorite bloggers, I just had to give the loaf pan another try. And boy was I glad I did because it was far from an #epicfail. This bread baked just in the right allotted amount of time, and it turned out to be such a light and fluffy, fruitilicious loaf of bread. Did I really just say “fruitilicious”? Oh man. Well, you get my point. It’s a cinch to put together, and you’ll have a perfect loaf of bread to serve your breakfast needs as you’re darting out the door to work. Thanks for inspiring me to make loafs again, Averie!

One year ago: Shrimp Scampi with Angel Hair

Strawberry Banana Bread (adapted from Averie Cooks):

Yields 1 9-inch loaf

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1 ripe banana, 1/2 mashed and 1/2 sliced into thin discs
• 1/2 cup sugar
• 1/4 cup brown sugar, packed
• 1/4 cup canola oil
• 1 egg white
• 1 teaspoon vanilla extract
• 3/4 cup diced strawberries, plus more for topping

Preheat the oven to 350 degrees F. Lightly coat an 9x5 loaf pan with nonstick spray; then line the baking dish with parchment paper; set aside.

In a large bowl, combine the flour, baking soda and cinnamon.

In a large glass measuring cup or another bowl, whisk together the mashed banana, sugars, canola oil, egg white and vanilla; beat until well combined.

Pour mixture over dry ingredients and stir using a rubber spatula just until moist.

Add the strawberries and gently toss to combine.

Pour the batter into the prepared loaf pan; use a rubber spatula to smooth the top.

Top with strawberries and banana slices, using your fingertips to gently press them into the batter.

Place into oven and bake for 45-50 minutes, or until a tester inserted in the center comes out clean.

Remove from oven and cool on a wire rack.

Printer-Friendly Version

Also, don’t forget to enter my giveaway! Winners for the donut pan will be picked on Friday, April 20th and announced Monday.

(Source: damndelicious)

#yummy  

Spaghetti Squash Casserole (Via The Greatist)

fitvillains:

Spaghetti squash is a great way to load up on your veggies AND cut down on excess carbs without feeling like you’re giving up pasta. This recipe is delicious, LOADED with veggie yum yums and makes for a great vegetarian (not vegan) dinner. Mmmmm….

Tip: make a little extra so you can have it for lunch the next day! This recipe also freezes well: make a big portion and divide it in smaller, ready to heat containers to save time throughout the week.

What You Need:

Read More

You guys know me I love spaghetti squash so I think next time I make it this is going to be the recipe I use :)

(Source: greatist.com)

#yummy  

→ Dollar Friendly Meals: Spring Vegetables with Ham and Gnocchi

dollarfriendlymeals:

It’s spring. That means that asparagus is cheap. Asparagus is a favorite around here, so this means that with prices plummeting, you can be sure to expect this nutritious vegetable appearing on the menu until further notice.

About the recipe: this dish is satisfying and rich, yet there’s no cheese. How? We’ve implemented the creamy illusion of starch. See, this is a one pot meal (nice, eh?), meaning that we actually cook the gnocchi with the vegetables and ham, creating a thick, flavorful sauce. So enjoy, and don’t feel bad about it.

Spring Vegetables with Ham and Gnocchi

.5 pound smoked ham, sliced into bite-sized pieces - $0.99
1 pound asparagus, cut into 1-inch long pieces - $0.99
1 large leek, diced - $0.87
2 cloves garlic, minced - $0.02
2 cups frozen sweet peas - $0.66
1 pound whole wheat gnocchi - $2.25
2 tbsp vegetable oil - $0.06
1 tbsp dried basil - $0.05
1 tsp dried oregano - $0.03
1.5 cups water - free

Directions:

• In a large saucepan, cook ham in vegetable oil until just starting to crisp. Add leek and garlic, and continue cooking until leek is soft.
• Add herbs and cook just until fragrant - about two minutes. Add water and bring to a soft boil.
• Add gnocchi and asparagus and continue cooking until gnocchi is cooked - 5-8 minutes.
• Turn off heat and add sweet peas, stirring lightly just until peas are fully heated through.

Makes approximately 6 servings.
Total Cost: $5.92
Cost Per Serving: $0.99

Nutritional Information:

(via dollarfriendlymeals)

#yummy  #I have to try soon  

#my food  #personal  #food  #crock pot  #fresh  #soup  #dinner  #meal  #yummy