Marry Me Chickpeas & Orzo

I was perusing some favorite websites trying to get dinner inspiration when I came across this recipe for Marry Me Chickpeas and Orzo from Pinch of Yum.  I love a quick and tasty dinner and this one did not disappoint.  From start to finish it was super easy to make for dinner and paired with a pita or crunchy bread it was the perfect weeknight meal.  Enjoy!

Marry Me Chickpeas & Orzo

Ingredients

2 Tblsp olive oil

1 shallot, thinly sliced

4 cloves garlic, thinly sliced

1-15oz can chickpeas, drained

2 Tblsp tomato paste

1 cup orzo

3 cups chicken broth

small bundle of thyme {or dried thyme to season}

1/2 cup heavy cream

1-2 handfuls fresh spinach, torn

1/4 cup sundried tomatoes or calabrian chilies {optional}

Parmesan, for topping

Instructions

1. Heat oil in large skillet over medium heat.  Add shallot and garlic and saute for about 3 minutes.  Add chickpeas and tomato paste, saute another 3 minutes until paste becomes a deeper red color.

2. Add orzo, chicken broth, and thyme.  Bring to a low simmer.  Cover and cook for about 9 minutes.

3. Remove thyme sprigs if using.  On low heat, stir in cream and simmer until skillet is creamy and at your desired consistency. 

4. Add in spinach and stir until wilted.

5. Serve topped with Parmesan

Serves 4

adapted from pinch of yum

xoxo,

stephanie marie

Fresh Tomato Pasta

It’s my favorite time of year - tomato season! The tomatoes at the store always look so good that I forget we also have 3 plants on the roof that are full of fresh tomatoes, leaving us with an abundance of tomato goodness that needs to be eaten. We’ve been making this pasta weekly to use it all up and it’s one of my favorite meals this time of year. Basically we sauté some onion {and garlic if you want} in olive oil, then add in bunches of small tomatoes sliced in half {way more than you think you need since they’ll shrink down} and cook until they’re soft and and melty. Add in some fresh chopped basil and toss with cooked pasta and a little more good olive oil. Top with Parmesan if you want, but the flavor of the fresh tomatoes with basil is perfect for this time of year and the dish makes great leftovers for the next day. Definitely eating this one as long as the season lasts!

xoxo,

stephanie marie

Orzo al Limone

I've really been trying to get creative in the kitchen this week, trying to use up what we have and avoid going to the grocery store, so the other night when I realized I had everything {or at least, enough substitutions} to make Orzo al Limone from Molly Baz's Cook This Book I knew it was a sign.  This meal came together super quickly and had some delicious flavors from just a few key ingredients.  I'll definitely be coming back to this one when I'm not sure what to make but know I want dinner on the table ASAP.

Orzo al Limone

Ingredients

1 medium yellow onion, chopped {I didn't have this so I used 2 small shallots}

1 lemon

5 Tblsp unsalted butter, divided

3/4 cup grated Parmesan cheese

1 cup orzo

Salt & Pepper

Olive Oil, for drizzling

Instructions

1. Using a vegetable peeler, peel 3 {3inch long} strips of lemon zest from the lemon.

2. In large Dutch oven, heat 3 Tblsp butter over medium heat until melted and foamy.

3. Add onion and cook, stirring often, until softened but not browned, about 5 minutes.

4. Add orzo, the 3 strips lemon zest, and 1 tsp black pepper, and toast, stirring, for 2 minutes.

5. Stir in 3 cups water and 1 tsp salt and bring to a simmer over medium heat.  Once water is simmering, bring heat to medium low and cook, stirring occasionally so orzo doesn't stick to bottom of the pot, until most water has been absorbed, about 8 minutes.

6. Remove from heat and stir in remaining 2 Tblsp butter and Parmesan.

7. Finely grate remaining zest of lemon into pot, then squeeze juice of lemon in as well.  Add salt & pepper to taste, and serve with more Parmesan and olive oil if desired.

Serves 2

adapted from cook this book

xoxo,

stephanie marie

Spring Pasta

A few weeks ago Christian found a quick and easy recipe on Instagram for a very spring-y pasta, so when the time came to meal plan for the week, I instantly decided to pick up the few ingredients we didn't already have to whip up this pasta for dinner in no time.  I love using the fresh, seasonal veggies and will definitely be making this one again before spring is over.  Enjoy!

Spring Pasta

Ingredients

2 Tblsp butter

16oz small pasta

3 cloves garlic, minced

1 medium leek, sliced in thin strips

1+1/4 cup asparagus, chopped

1/2 cup frozen peas {we ended up using like 2 cups which I'd recommend}

4oz cream cheese

1/2 cup grated Parmesan cheese

1/2 cup basil, chopped

~1 cup reserved pasta water

Olive oil, for serving

Lemon zest & juice {optional but I bet it's delicious}

Instructions

1. Bring pot of salted water to boil to cook pasta.  Cook until al dente.

2. In a large pan {you'll be adding the pasta later, so make sure there's room} over medium heat, saute garlic & leeks in butter with a sprinkle of salt & pepper until leeks are tender, about 5 minutes.

3. Add asparagus and cook for about 3 minutes, then add the peas and cook until warmed through.

4. Add cooked pasta to pan of veggies, saving about 1 cup of pasta water.

5. On medium-low, add cream cheese along with about 1/2 cup pasta water, mixing until cheese melts.  Add Parmesan and more pasta water {if needed} and cook until desired consistency.  Stir in lemon juice if using.

6. Mix in basil and top with olive oil & more salt & pepper for serving.

Serves 4

xoxo,

stephanie marie

Pasta Primavera with Asparagus & Peas

One of my favorite things about spring is that I can stop making so many soups for dinner and start using some yummy spring vegetables.  I found this recipe for Pasta Primavera with Asparagus & Peas on the NYT Cooking site and it was one of the simplest and quickest meals I've made in a long time.  When we tasted the pasta we felt like it needed a little something extra so I added the juice of a lemon that really gave it a good spring zing.  Using those yummy fresh green veggies it hit the spot and made for delicious leftovers for several days.

Pasta Primavera with Asparagus & Peas

Ingredients

1/4 lb sugar snap peas, stems trimmed and cut into 1/2-1 inch pieces

1/2 lb asparagus, ends trimmed and cut into 1 inch pieces

2 Tblsp unsalted butter

1 cup English peas or frozen peas

1/4 cup thinly sliced white of spring onion {or shallot if not in season}

2 garlic cloves, finely chopped

1/2 tsp fine sea salt

Black pepper

12 oz long pasta, such as fettuccine or spaghetti

2/3 cup grated Parmesan

1/2 cup creme fraiche or whole milk Greek yogurt

4 Tblsp freshly chopped herbs {I used basil but the recipe called for parsley & tarragon}

Optional - juice of 1 lemon

Instructions

1. Bring large pot of salted water to boil.  Cook pasta until al dente.

2. Meanwhile, melt butter in large skillet over medium high heat.  Add snap peas, asparagus, green peas, and onion/shallot.  Cook until vegetables are barely tender {not soft and mushy}, 3-4 minutes.  Stir in garlic and cook another minute.  Season with salt & pepper.

3. When pasta is done, drain well and transfer to large bowl. Immediately toss pasta with vegetables, Parmesan, creme fraiche, and herbs.  Add lemon juice, season with salt & pepper, and stir well.

Serves 4-5

adapted from NYT cooking

xoxo,

stephanie marie

Skillet Piperade Eggs

In looking through the new Smitten Kitchen Keepers recently I knew I wanted to make something simple and easy but with lots of flavor. I stumbled upon her Skillet Piperade Eggs and filled with veggies and eggs and it seemed like the perfect weeknight dish that would fill us up.  I loved how quickly and easily this came together and definitely will make it again playing around with the spices and herbs to get that simple and flavorful dish.  Yum!

Skillet Piperade Eggs

Ingredients

1/4 cup olive oil

1 medium yellow onion, halved and thinly sliced

4 garlic cloves, minced

1 large green bell pepper, stemmed, seeded, and thinly sliced

1 large red bell pepper, stemmed, seeded, and thinly sliced

1 1/2 tsp salt

1-14.5oz can diced or crushed tomatoes

1/2 tsp sugar

1/2 tsp smoked paprika

4 large eggs

Black pepper

Rice or grilled bread for serving

Instructions

1. In large deep skillet heat oil until it's hot but not smoking.  Add onion, garlic, peppers, and 1 tsp salt and sauce stirring frequently until onion is translucent and peppers have softened, about 10 minutes.  Add tomatoes, sugar, remaining 1/2 tsp salt, and paprika and reduce heat to medium.  Cook 5 minutes, stirring occasionally, until tomatoes look saucy.  Add water if mixture starts to look too dry.

2. Make wells for eggs, and break an egg into each one.  Sprinkle each egg with a pinch of salt and black pepper and cover pan with lid.  Simmer 6-10 minutes until egg whites are set but yokes are still runny.  

3.  Serve immediately with rice or bread as eggs will continue to cook even after you've removed from heat.

Serves 2

adapted from smitten kitchen keepers

xoxo,

stephanie marie

Winter Squash Soup with Red Onion Crisp

Happy March!  It doesn't seem like spring is happening anytime soon and the only good thing about that is soup season is still going strong.  I've made several butternut squash soup recipes in my day but this one from the new Smitten Kitchen Keepers may just be the best one yet.  Maybe it's the red onion, maybe it's the crunchy toppings, but if you're looking for a yummy and easy soup to add to your repertoire, look no further!  Until spring comes, at least we have soup!

Winter Squash Soup with Red Onion Crisp

Ingredients

1 large red onion

Vegetable oil

4 garlic cloves, thinly sliced, divided

1 inch piece ginger, peeled and thinly sliced

1 tsp ground cumin

Red pepper flakes, to taste

Salt

2 lbs peeled, seeded winter squash, cut into 1-inch cubes

1- 13.5oz can full fat coconut milk

2 cups vegetable broth

1/2 cup dried coconut flakes

Lime juice, to taste 

Handful fresh cilantro

Instructions

1. Finely dice 1/4 cup onion and set aside.  Thinly slice the rest.

2. Heat 2 Tbsp oil in large pot over medium heat.  Add thinly sliced onion, 3 of the garlic cloves, all the ginger & cumin, 1/4 tsp red pepper flakes, 1 tsp salt, and saute until tender, about 10 minutes.  Add squash and cook for 1 minute.  Add coconut milk and broth, scrape up anything stuck to the bottom, bring to a boil and reduce to simmer.  Cover and simmer until squash is very tender, about 20 minutes.  Puree using an immersion blender or in batches in a regular blender.

3. Meanwhile, heat 1 Tbsp oil in small skillet over medium high heat.  Add reserved diced onion, coconut flakes, and 2 pinches of red pepper flakes.  Cook, stirring so it doesn't burn, until onion and coconut are slightly darker, about 4-5 minutes.  Add remaining garlic and cook until mixture is golden brown, about 2 minutes more.  Season with salt and put in small bowl.

4. Serve soup with a squeeze of lime juice, a spoonful of red onion crisp, and fresh cilantro.

Serves 6

adapted from smitten kitchen keepers

xoxo,

stephanie marie

Swiss Chard Enchiladas

I know Swiss Chard Enchiladas may not be at the very top of your list, but I promise you these are some of the best enchiladas I've tasted.  When I first got the Smitten Kitchen Keepers cookbook this recipe instantly popped out as something I wanted to try and when we finally did a few weeks back, I knew it was going to become an instant classic in our house.  The flavors are perfect {especially that homemade enchilada sauce} and even though it's vegetarian it is super filling and delicious.  I'd highly recommend whipping these up for a quick weeknight meal - it's one of my faves lately!

Swiss Chard Enchiladas

Ingredients

Filling

1 lb bundle Swiss chard

1 large red onion

Salt & pepper

Olive oil

4 garlic cloves, thinly sliced

1 cup corn kernels {I used 1 can, rinsed and drained}

1- 15oz can black beans, rinsed and drained

1 cup crumbled Cotija cheese

Sauce

1- 14.5oz can crushed fire-roasted tomatoes

Olive oil

1 Tbsp ground chili powder

1/2 tsp sugar

3/4 tsp ground cumin

1 tsp dried oregano

Assembly & Finish

8- 8inch flour tortillas

1 cup grated Monterey Jack or cheddar cheese

Handful fresh cilantro, roughly chopped

1 avocado, sliced

Sour cream

Instructions

1. Heat oven to 400.

2. Strip leaves from chard stems and cut into 1/2 inch ribbons.  Set aside.  Cut steps into 1/4 inch segments.  Cut red onion in half, and one of the halves in half again.  Thinly slice one quarter, season with a pinch of salt, and set aside to use as garnish later.  Finely chop remaining 3/4 of the onion.

3. Heat large frying pan over medium heat.  Add 2 Tbsp olive oil and once hot add chard stems, chopped onion, garlic, and salt & pepper to season.  Cook until stems soften slightly, about 5-7 minutes.  Add greens and more salt and pepper and cook until wilted, another 5-7 minutes.  Add corn and cook 2 minutes.  Transfer to bowl and add black beans and Cotija.  Taste filling and adjust seasonings as needed.  

4. In blender, combine tomatoes, 3 Tblsp olive oil, chili powder, sugar, cumin, and oregano until mixture is smooth.  Season well with salt {1/2 to 1 tsp}.

5. Coat baking dish lightly with oil and spread 1/2 cup enchilada sauce evenly across the bottom.  For each tortilla, spread a spoonful of sauce on the tortilla, fill with filling and roll, placing in dish seam side down.  Repeat until you run out of filling.  Pour remaining enchilada sauce over the tortillas, leaving the very edges without so they can get crispy.  Sprinkle with grated cheese and bake about 20 minutes until cheese is melted and sauce is bubbly.

6. Serve with remaining red onion, cilantro, avocado, and sour cream.

Serves 4

adapted from smitten kitchen keepers

xoxo,

stephanie marie

Mushroom Bolognese

There's nothing better than a big bowl of warm pasta on a cold day, and if I can try to make it a little healthier and meat-free, I'm all for it.  When looking through my newest Barefoot Contessa cookbook I came across this recipe for Mushroom Bolognese, a vegetarian nod to her Weeknight Bolognese that I make constantly and absolutely love.  This comes together super quickly and while it may seem like a lot of mushrooms to begin with, they cook down and create the most delicious flavor and texture that you don't even miss the meat.  This is becoming a staple in our house when I'm craving a veggie pasta and I suggest the same for you!

Mushroom Bolognese

Ingredients

Olive oil

1 1/2 lbs cremini mushrooms, brushed clean, trimmed, and diced

4 garlic cloves, minced

1 Tbsp fresh oregano leaves {or 1 tsp dried}

1/4 tsp crushed red pepper flakes

1 1/4 cups dry red wine, divided

1-28oz can crushed tomatoes

2 Tbsp tomato paste

Salt & Pepper

1 lb dried pasta

1/4 tsp ground nutmeg

1/4 cup chopped fresh basil leaves, plus more for serving

1/4 cup mascarpone cheese

1/2 cup freshly grated Parmesan, plus more for serving

Instructions

1. Heat 2 Tbsp olive oil in medium Dutch oven over medium heat.  Add mushrooms and cook 5-7 minutes until starting to brown.  Stir in garlic, oregano, and red pepper flakes and cook 1 minute.  Pour 1 cup wine into pot and stir, scraping up any browned bits on the bottom.  Stir in tomatoes, tomato paste, 1 Tbsp salt, and 1 1/2 tsp pepper.  Bring to boil, then lower heat and simmer 10 minutes.

2. Meanwhile, cook pasta as directed in salted water.  Drain, reserving 1 cup pasta water.

3. Add remaining 1/4 cup wine, nutmeg, basil, and mascarpone to sauce and simmer another 5 minutes.  Add pasta and enough reserved pasta water to make a loose sauce and cook over low heat for about 3 minutes, until pasta absorbs the sauce.  

4.  Remove from heat and add 1/2 cup Parmesan.  Serve sprinkled with extra Parmesan and basil.

Serves 4-6

adapted from go to dinners

xoxo,

stephanie marie

Slow Cooker Corn Chowder

If you still can get your hands on some good corn on the cob, I'd highly suggest whipping up this Slow Cooker Corn Chowder from the New York Times cooking.  It's definitely soup weather over here and the flavors and simplicity of this end of summer chowder will warm you up in an instant, making it the perfect weeknight meal.  Enjoy!

Slow Cooker Corn Chowder

Ingredients

4 ears of corn

1 lb small creamer potatoes, halved or quartered

4 cups chicken brother or stock

2- 4oz cans diced green chiles

5 scallions, sliced, white and green parts separated

5 garlic cloves, smashed and chopped

1 Tbsp unsalted butter

1 jalapeno, stemmed, seeded, and minced

1 Tbsp yellow or white miso

1 tsp salt {plus more as needed}

1/2 cup sour cream

1/2 cup heavy cream or half and half

Black pepper to taste

Chopped cooked bacon for serving {optional}

Instructions

1. Cut kernels from the corn cobs and put in a bowl to refrigerate.  Snap cobs in half.

2. In slow cooker combine cobs, potatoes, broth, green chiles, scallion whites, garlic, butter, jalapeño, miso, and salt.  Cook on low until potatoes are very tender, about 5 hours.

3. About 10 minutes before serving, use tongs to remove and discard cobs.  Stir in corn kernels and scallion greens and cook until warmed through.  Turn off slow cooker.

4. Whisk sour cream and heavy cream together in large liquid measuring cup.  Slowly whisk in a few ladles of the hot broth to combine.  Stir cream mixture into chowder.  Grind in generous amount of black pepper, taste, and season more as needed.

5. Serve with bacon if using.

Serves 4-6

adapted from the new york times cooking

xoxo,

stephanie marie

Pizza Salad with Marinated White Beans

For these summer days that may never end, I give you one of my most favorite and easy recipes I discovered this year, Pizza Salad with Marinated White Beans, from one of the best cookbooks, The Weekday Vegetarians.  I've made this several times and the flavors of the beans that have been marinating all day {I typically prepare them as I'm making breakfast that morning} give that perfect Italian zest that I love when the weather is warm.  You can mix up the veggies using whatever you want {and I even add a little sliced salami, making it not vegetarian but still so good} and it's the perfect dinner to have on the table in no time when you want something healthy but filling.  Enjoy!

Pizza Salad with Marinated White Beans

Ingredients

For Beans

1/4 cup red wine vinegar

1/3 cup extra virgin olive oil

1 garlic clove, halved or quartered

Salt & Pepper to taste

8 fresh basil leaves, chopped

Shake of dried red pepper flakes

2-15oz cans cannellini {or other white} beans, rinsed and drained

For Salad {note these measurements are estimates - add whatever you like and looks good to you for your salad!}

Marinated Beans {see above}

8 cups favorite lettuce {I like romaine or red leaf}

2 cups quartered or sliced little tomatoes

2 Tbsp finely minced red onion

1 cup halved small mozzarella balls or sliced fresh mozzarella

8 large basil leaves, chopped

1/4 cup grated Parmesan cheese

Other toppings {avocado, salami, radish, etc}

Instructions

1. For beans: In medium bowl, whisk together vinegar, olive oil, garlic, salt, pepper, basil, and red pepper flakes.  Toss in beans, stir, cover bowl with plastic wrap, and let marinate in refrigerator as long as you can {all day is great}.  Stir and toss throughout the day as you remember.

2. For salad: In large shallow bowl, add all of the salad ingredients.  Toss in beans with their marinade {it serves as a dressing} and mix to coat.

Serves 2-3

adapted from the weekday vegetarians

xoxo,

stephanie marie

Pasta with Corn, Tomatoes, "Onion-Bacon", & Basil

While summer may not be the ideal time to turn on the stove, it's the best time to cook with that yummy bright produce that is all over the farmer's markets right now.  When I bought The Weekday Vegetarians last year I couldn't wait until summertime to try this Pasta with Corn, Tomatoes, Onion-Bacon, & Basil, knowing that the flavors would be super fresh and delicious this time of year.  This past week I gave it a go and with a bit of prepping and slicing, the dish came together really easy giving us those great, summer flavors I dream of all winter long.  The key to the "bacon" flavor is the slow cooked red onions that get jammy and delicious when cooked on low as the pasta cooks, and all put together it's the perfect summer dish to celebrate this wonderful season.  Cheers to that!

Pasta with Corn, Tomatoes, "Onion-Bacon", & Basil

Ingredients

Salt

1 medium red onion, sliced

4 Tbsp olive oil

16 oz favorite pasta {I used linguine and the recipe called for tagliatelle}

3 Tbsp unsalted butter

1 garlic clove, minced {I used 4 because we love garlic}

Black pepper

Pinch of red pepper flakes

4 cups corn kernels {from about 4 ears of corn}

3 cups roughly chopped ripe tomatoes {from about 3 large tomatoes} and their juices

1/2 cup freshly grated Parmesan cheese, plus more for serving

4-8 basil leaves, torn

Instructions

1. In large Dutch oven set over medium-low heat, combine onion and 3 Tbsp olive oil and stir every few minutes until very melty and softened.

2. Meanwhile, cook pasta according to directions.  When almost done, reserve 1 cup pasta water and drain pasta, tossing with 1 Tbsp olive oil to prevent sticking.

3. Add butter to the red onion, which should be very soft by now, along with garlic, salt, pepper, and red pepper flakes.  Cook 1 minute.  Add corn and tomatoes and cook until veggies release a lot of liquid, about 5 more minutes.  Sauce will be bright and chunky.

4. Add pasta and Parmesan to veggies, tossing thoroughly.  Add drizzle of pasta water as needed.  Serve topped with basil and more Parmesan.

Serves 4-5

adapted from the weekday vegetarians

xoxo,

stephanie marie

Thai Green Curry with Spring Vegetables

Since these enchiladas were such a hit from Cookie & Kate recently, I decided to try another one of her recipes this week, Thai Green Curry with Spring Vegetables.  With minimal chopping and measuring, this curry was super easy to put together and could be customized with whatever veggies you have on hand {though carrots and asparagus seemed an interesting choice, they actually tasted perfect and the suggested addition of the baked tofu really made the dish more filling}.  If you're looking for something easy and yummy for a Meatless Monday, give this one a try!

Thai Green Curry with Spring Vegetables

Ingredients

For Tofu {if using}

1-15oz block extra firm tofu

1 Tblsp olive oil

1 Tblsp soy sauce

1 Tblsp cornstarch

2 tsp coconut oil or olive oil

1 small onion, diced

1 Tblsp finely chopped ginger

2 cloves garlic, finely chopped

Pinch of salt

1/2 bunch asparagus, sliced into 2 inch long pieces {about 2 cups}

3-4 carrots, peeled and sliced into 1/4 inch wide rounds {about 1 cup}

2 Tblsp Thai green curry paste

1-14oz can full fat coconut milk

1/2 cup water

1 tsp coconut sugar or brown sugar

2 cups packed baby spinach

1 1/2 tsp soy sauce

1 1/2 tsp rice vinegar

Rice for serving

Cilantro for serving

Instructions

1. For tofu {if using}: Preheat oven to 400.  Drain all water out of tofu to get as dry as possible {I usually put a heavy pan on it for about an hour wrapped in towels to squeeze out as much liquid}.  Slice into small cubes.  Mix tofu with oil, soy sauce, and cornstarch.  Spread onto baking sheet lined with parchment paper and bake about 30 minutes, tossing halfway through, until done and crispy.

2. Warm large skillet over medium heat and add oil.  Cook onion, garlic, and ginger and sprinkle with salt for about 5 minutes, stirring often.  Add asparagus and carrots and cook 3 more minutes, stirring occasionally.  Add curry paste and cook, stirring often, for 2 more minutes.

3. Pour coconut milk into pan along with 1/2 cup water, sugar, and tofu {if using}.  Bring to simmer, then reduce heat to maintain gentle simmer and cook until veggies are tender and cooked through, about 5-10 minutes.

4. Once veggies are done cooking, stir in spinach and cook until spinach has wilted, about 30 seconds.  Remove from heat and season with rice vinegar and soy sauce.  Serve over rice topped with cilantro.

Serves 4

adapted from cookie & kate

xoxo,

stephanie marie

Baked Sesame Orange Cauliflower

I love a good Orange Chicken {this recipe is great if you're trying to stay away from that delicious Trader Joe's frozen variety} so in an effort to eat a bit less meat I decided to give this recipe for Baked Sesame Orange Cauliflower a try instead.  It was super easy and quick to put together on a weeknight and the flavors really shine so that you hardly notice you're missing the meat.  If you're looking for a good meat-replacement meal, give this one a go!

Baked Sesame Orange Cauliflower

Ingredients

1 large {or 2 small} head cauliflower, cut into florets

3 eggs

1 1/4 cup Panko bread crumbs

2 tsp cornstarch

1 Tblsp sesame oil

4 cloves garlic, minced

1 Tblsp grated ginger

1/2 tsp chili flakes

1 cup fresh orange juice 

1 Tblsp orange zest

1/3 cup soy sauce

2 Tblsp rice vinegar

2 Tblsp honey

2 Tblsp toasted sesame seeds

Green onions & rice for serving

Instructions 

1. Preheat oven to 425.  Line baking sheet with parchment paper.

2. Beat eggs in large bowl.  Add cauliflower and toss well to coat.  In separate bowl, add Panko.

3. Dredge cauliflower through Panko, covering fully.  Place on prepared baking sheet.  Bake 15 minutes, then switch oven to broil and broil until crisp, 2-3 minutes.

4. Meanwhile, whisk together corn starch and 2 Tblsp water.

5. Heat large skillet over medium heat.  Add oil, garlic, ginger, and chili flakes.  Cook 1-2 minutes.  Add orange juice, zest, soy sauce, rice vinegar, and honey.  Bring to boil, then whisk in cornstarch and cook until slightly thickened.  Remove from heat and toss cauliflower with sauce.

6. Serve over rice, topped with green onions and sesame seeds.

Serves 4

adapted from half baked harvest

xoxo,

stephanie marie

Creamy White Bean Lemon Pesto Orzo Soup

You know how partial I am to just about everything Half Baked Harvest posts so when I saw this recipe online for Creamy White Bean Lemon Pesto Orzo Soup that promised dinner on the table in 20 minutes, I knew I had to give it a try.  It's more of a risotto than a soup, thickening up the longer you keep cooking it, but the flavors of the pesto, cheese, and lemon come together so perfectly that I kept going back for more.  It really was quick and easy to make and a key weeknight meal to have on hand for those days when you just don't wanna do much.  Enjoy!

Creamy White Bean Lemon Pesto Orzo Soup

Ingredients

1 Tblsp olive oil

1 shallot, chopped

4-6 garlic cloves, smashed

Red pepper flakes

2 Tblsp salted butter

2 cups dry orzo pasta

6 cups low sodium chicken or veggie broth

1 can white beans

Salt & Pepper

1/2 bunch kale, finely shredded

1/2 cup basil pesto {I used store bought}

1/2 cup whole milk

1 cup grated Parmesan cheese

Zest & juice of 1 lemon

Instructions

1. Heat olive oil in large dutch oven over medium high heat.  Add shallot, garlic, and chili flakes and cook until fragrant, about 5 minutes.  Add butter then stir in orzo.  Cook until golden, 1-3 minutes.

2. Pour in broth and bring to boil.  Season with salt & pepper.  Stir in beans and kale and simmer 8-10 minutes until orzo is al dente, stirring often.  It will become very creamy.

3. Stir in pesto, milk, Parmesan, and lemon and cook another few minutes until warmed through.

3. Divide among bowls and top with additional Parmesan & black pepper if desired.

Note: if eating as leftovers, thin with more broth if desired - soup will thicken as it sits.

Serves 4-6

adapted from half baked harvest

xoxo,

stephanie marie

Black Bean Sweet Potato Enchiladas

I've had some hits and misses with meal planning lately, but these Black Bean Sweet Potato Enchiladas from Cookie & Kate were a HUGE hit a few weeks back.  They were super easy to put together {I put the sweet potatoes into the oven towards the end of the work day so everything was ready to assemble when we were hungry} and all of the flavors come together so perfectly that you don't miss the meat at all.  Note that ours made a ton of filling so we ended up needing more than 10 tortillas, but that was the best kind of problem to have :)  I can tell these are going to be a year round staple in our house and suggest you try them ASAP.

Black Bean Sweet Potato Enchiladas

Ingredients

Filling

2 small to medium sweet potatoes {about 1 1/4 lbs)

1- 15oz can black beans, rinsed & drained

4 oz {1 cup} grated Monterey Jack cheese

2 oz {1/2 cup} crumbled feta cheese

8oz can diced green chiles

1 medium jalapeno, seeded and minced

2 cloves garlic, minced

2 Tblsp lime juice

1/2 tsp ground cumin

1/2 tsp chili powder

1/4 tsp cayenne pepper

1/4 tsp salt

Freshly ground black pepper

Other ingredients

2 cups {16oz} mild salsa verde {I used Trader Joe's jarred version}

10 corn tortillas {though we ended up with lots of extra filling so I'd suggest more!}

4 oz {1 cup} grated Monterey Jack cheese

Toppings

Sour cream or Greek yogurt

Chopped red onion

Chopped fresh cilantro

Avocado

Instructions

1. Preheat oven to 400 F and line large baking sheet with parchment paper.  Slice sweet potatoes in half lengthwise and coat flat sides lightly with olive oil.  Place flat side down on baking sheet.  Bake until tender and cooked through, about 30-35 minutes.  If cooking enchiladas right away, leave oven on.

2. Meanwhile, pour enough salsa verde into 9x13 baking dish to cover bottom lightly.  In medium mixing bowl, combing all the remaining filling ingredients.

3. Once sweet potatoes are cooked through and cool enough to handle, scoop out insides with a spoon.  Discard skins, lightly mash insides with a fork, and stir into bowl of filling, seasoning with salt & pepper.

4. Warm your tortillas one by one in a skillet or in a stack in the microwave so they don't break during assembly.

5. Spread about 1/2 cup filling down center of each tortilla, wrapping and placing in your baking dish.  Repeat for all tortillas.

6. Top with remaining salsa verde and cheese.  Bake for 25-30 minutes at 400 F until sauce is bubbling and cheese is lightly golden.

7. Let enchiladas cool about 5 minutes.  Top with desired toppings.

Serves 5

adapted from cookie & kate

xoxo,

stephanie marie

Easiest One Pot Pasta & Broccoli

Recently I've really been getting into meal planning for the week and finding joy in perusing my cookbooks once again.  I love my Skinnytaste: Fast & Slow cookbook because it almost always has a delicious meal that comes together quickly with minimal, healthy ingredients.  I found this recipe for Easiest One Pot Pasta & Broccoli and knew it would be a good weeknight meal to fill us up.  It really is super simple {the key is to use good quality ingredients to make the flavors shine} and since we had some frozen corn in the freezer we decided to throw it in while the pasta was cooking, which added even more yummy flavor.  It was a great weeknight meal and super easy to add to and change up with whatever you've got around.  Enjoy!

Easiest One Pot Pasta & Broccoli

Ingredients

Salt

12 oz medium pasta shells or macaroni

6 1/2 cups broccoli florets

2 Tblsp olive oil

5 garlic cloves, roughly chopped

1 cup frozen corn {optional}

1/4 cup freshly grated Pecorino Romano cheese, plus more for serving

Freshly ground pepper

Instructions

1. Bring large pot of salted water to boil.  Add pasta & broccoli at the same time and cook until pasta is al dente.  If using frozen corn, add about halfway through cooking.  Reserving about 1 cup pasta water, drain pasta & broccoli.

2. Return pot to stove and set over high heat.  Add 1 Tblsp olive oil and garlic, cooking until golden brown {about 1 minute}.  Reduce heat to low and add pasta & broccoli.  Add remaining olive oil, cheese, 1/2 tsp salt, and pepper to taste.  Stir well, smashing any large pieces of broccoli into smaller pieces.  Add 1/2 cup reserve pasta water and stir, adding more as needed to get desired consistency.

3. Divide among bowls and serve with additional grated cheese as desired.

Serves 6

adapted from skinnytaste fast & slow

xoxo,

stephanie marie

Crunchy Cheesy Bean Bake

Don't judge this one by my horrible pictures - it really was delish!  I've been wanting to make this Crunchy Cheesy Bean Bake from The Weekday Vegetarians ever since I got the book and when I found we had all of the ingredients already in hand, it was a no brainer for a quick weeknight meal.  It was super simple to put together, and when you get a bite combined with cheese, panko, and tomato-y beans, the flavors are exceptional.  I may experiment next time with adding some lemon juice or more herbs to the beans {or even some kale or spinach} but paired with a crisp green salad this was just perfect {and made great leftovers the next day}.

Crunchy Cheesy Bean Bake

Ingredients

6 Tblsp olive oil, divided

1/2 medium yellow onion, finely chopped

2 cloves garlic, minced

Pinch of dried red pepper flakes

Salt & Pepper

1 heaping Tblsp tomato paste

1-14.5oz can diced tomatoes

1 Tblsp dried oregano

2-15oz cans white beans, rinsed and drained

1 cup Panko breadcrumbs

1/4 cup Parmesan cheese

sprinkle of dried thyme

5 thin slices fresh mozzarella {about 3 oz}

Instructions

1. Preheat oven to 400.

2. Heat 3 Tblsp oil in deep, large oven-safe skillet over medium heat.  Stir in onion, garlic, red pepper flakes, salt & pepper and cook until onion is soft, about 5 minutes.

3. Add tomato paste, mix in with wooden spoon and cook until it gets toasty and deepens in color.  Stir in tomatoes, oregano, and 1/4 cup water, increase heat to medium-high and cook until warmed through, about 5 minutes.  Add beans and cook, stirring occasionally, until warmed through.

4. While beans warm, prepare Panko topping.  In small bowl, mix panko, Parmesan, remaining 3 Tblsp oil, and a few shakes of dried thyme.  

5. Arrange mozzarella slices over warmed beans, then sprinkle panko mixture around and on slices, covering as much of beans as possible.  Transfer to oven and bake 15 minutes until golden and bubbly.

Serves 4

adapted from the weekday vegetarians

xoxo,

stephanie marie