One Pot Lemon Pasta

This recipe was inspired by a recipe I saw on Instagram. As I made the original I realized it needed some tweaks to make it work for my family. I added a bit more liquid to the pot, more spices, more lemon, Parm and vegan sausage. It was absolutely delicious and got a huge thumbs up from the family. I love how the pasta cooked in the sauce and I didn't have to cook it separately. It made for a very easy Sunday night dinner. I served with a side of crusty bread and I was very heavy handed on the super healthy micro-greens. This made three large servings, could stretch to four smaller servings. 

Enjoy!

Ingredients:

4 Tbl olive oil, divided

1 yellow onion, skins removed and diced 

4 cloves of garlic, skins removed and minced

1/2 tsp chili pepper flakes

1 tsp salt

1 tsp pepper

2 cups water or broth, divided 

1 15oz can of full fat coconut milk

2 lemons, zest & juice, divided

12 oz rigatoni 

Micro-greens of your choosing, I used arugula micro-greens

3-4 links of chicken or plant-based sausage (I like Beyond Sausage) cooked and sliced

Parmesan for serving

Directions:

Heat 2 Tbl of olive oil in a large pot over medium heat. Add onions and cook for 8 minutes, stirring often. If onions stick to the pan or start to get brown, add a Tbl of water to deglaze the pan. I had to do this twice during cooking. Add garlic and cook for just one minute more, stirring the whole time. Add the pepper flakes, salt, pepper, one cup of water or broth, the whole can of coconut milk, all the lemon zest and juice from only one lemon. Add the dry pasta and give a good stir. Cook, uncovered, over medium low to medium heat until the pasta is al dente. I would say I cooked the pasta for about 15 minutes. After 7 minutes or so, add the second cup of water/broth. You want the water and coconut milk to eventually become a sauce....this dish will not be super "saucy" ....most of the liquid will absorb as the pasta cooks. 

When the pasta is cooked to your liking, add the remaining 2 Tbl of olive oil and juice of the second lemon and stir. Taste pasta and add more salt and pepper if needed. 

Scoop into pasta bowls and serve with Parmesan, micro-greens, and sausage/vegan sausage. 

Enjoy!!!

Creamy Feta Tomato Bake

I love this meal so much. It is absolutely delicious and comes together so easily on a weeknight.  You may have seen this feta pasta bake recipe gain popularity on social media earlier this year. Of course I tried it and thought it was great. But then I decided to put my own spin on it by adding sliced onions and chickpeas to make it more filling. I think sliced chicken or veggie sausage (I like Beyond Sausage) would be an excellent addition if you also wanted to add some protein. Enjoy!

Ingredients:

1 8oz block of feta

1 pint cherry tomatoes, sliced in half

1 cup red onion, thinly sliced

3 cloves of garlic, peeled and chopped

1 15oz can chickpeas, drained and rinsed

3 Tbl olive oil, divided 

1/2 cup fresh basil

1 pound pasta, I like orecchiette

1/2 cup reserved pasta water

Salt & pepper

Directions:

Preheat oven to 425F

Lightly oil the bottom and sides of a 9X13 oven safe dish. Place the block feta in the center of the baking dish.  Arrange the halved cherry tomatoes, sliced onions, chopped garlic, and chickpeas all around the feta. Drizzle 2 Tbl olive oil over the top. Gently toss olive oil with veggies and chickpeas, leaving the feta in place in the middle. Evenly sprinkle sliced basil over the top of all ingredients. Season with salt and pepper. Place in preheated oven and bake for 30-35 minutes. 

While the feta mixture is baking, cook the pasta according to the directions on the package. Just before draining the pasta scoop out a cup or so of the pasta water. I always use a big coffee mug to do this because it has a handle and is safe in the boiling water. Set the pasta water aside and drain pasta. Put the pasta back into the pot and drizzle with remaining Tbl of olive oil to keep from sticking. 

Take the feta bake out of the oven when the tomatoes look soft and everything has started to brown a bit. Carefully, while everything is still hot, mix the feta with all the veggies and chickpeas. The mixture will get thick and creamy. If you want to thin the mixture out a bit use some of the pasta water. I usually use about a 1/2 cup of the pasta water to get the desired consistency. 

Combine the cooked pasta with the feta mixture and serve immediately. Enjoy with a good, crusty loaf of bread and a side salad. 

Pineapple Banana Bread

This bread definitely falls in the dessert category for me. It is moist, perfectly sweet and just a delicious twist on your typical banana bread. It also makes a yummy breakfast. Enjoy!

Ingredients:

1 cup mashed bananas, about 2 large or 3 small

8oz can of crushed pineapple (don't drain)

1/2 cup coconut oil, melted

2 eggs, lightly beaten

3/4 cup brown sugar

1/4 cup sugar

1/4 cup canned coconut milk (I used the thick solid part)

1 tsp vanilla

2 cups all purpose flour

1/2 tsp salt

1/2 tsp cinnamon

1 tsp baking soda

1 tsp baking powder

Topping:

3 Tbl unsweetened shredded coconut

2 Tbl brown sugar

Directions:

Preheat the oven to 350F

Mash bananas in a large mixing bowl. Add crushed pineapple to bananas and continue to mash and combine. Add melted coconut oil and stir. Add eggs, one at a time, stir to combine. Add both sugars, stir. Add canned coconut milk and vanilla, stir. 

In a separate bowl combine all dry ingredients - flour, salt, cinnamon, soda and powder. Whisk together. Add dry ingredients to wet ingredients and stir until combined. 

Pour batter into a greased loaf pan. Make the topping by combining shredded coconut and brown sugar together in a small bowl. Sprinkle topping evenly on top of the batter.  Use your fingertips or the back of a spoon to very gently press the topping into the batter. 

Bake for approximately 55 min. Insert a toothpick into the center to check on doneness. Remove from oven and let cool for 30 minutes in the pan before turning out and slicing. Enjoy! 

Apple Berry Toast

This morning I felt like a little bit of sweet and a little bit of savory for my breakfast, so I made myself some peanut butter toast with apples and berries. I eat this often and surprised myself that I have yet to blog this super quick and healthy snack. This little meal makes for a filling breakfast or lunch. It is also a great afternoon snack or dessert. I make it with an Ezekiel English muffin, which is just about the healthiest bread you can eat. It is sprouted whole wheat bread made from whole grains and legumes. It is  full of fiber, protein and other nutrients. I have been eating this bread for 20 years. You will find it in the frozen health food section at the grocery. I always have a bag of it in my freezer. 

Okay, now that I have spoken my love for Ezekiel Bread....on to the recipe. 

Ingredients:

English Muffin (I use Ezekiel English Muffins- see my note above)

Natural peanut butter

Apple, thinly sliced

Blackberries, cut in half so they don't roll off the muffin

Honey, optional but delicious!

Chia seeds, optional

Hemp seeds, optional

Cacao nibs, optional

Directions:

Toast your English muffin to your desired crispness. 

Spread with peanut butter and layer with apples and blackberries. Drizzle with honey, if you like. Sprinkle on any and all of your favorite seeds and/or cacao nibs. Eat immediately. Enjoy! 

Baked Potato Bar - Easy Weeknight Dinner

 

Just like the Bagel Bar dinner I posted a some years ago, my family loves when we have Potato Bar night. It is super easy for me to throw together and everyone likes being able to custom create their perfect baked potato. You can offer any ingredients you like - and you could use sweet potatoes instead of russets. It is all up to you! This meal is so filling I don't even offer a side to go with it....it stands alone which truly makes it a quick weeknight dinner. Enjoy!

Ingredients:

Russet potatoes (one per person)

Include any of the following (I put an Asterix by the ingredients shown in my photo above):

Butter*

Sour cream*

Greek yogurt

Shredded Cheese*

Queso

Crumbled blue or feta

Sautéed mushrooms*

Sautéed bell peppers*

Roasted broccoli*

Roasted cauliflower

Caramelized onions*

Sautéed spinach

Fresh herbs like basil or oregano

Avocado

Roasted or fresh tomatoes

Pickled or fresh jalapeños 

Jarred banana peppers*

Beans (chickpeas, black beans, kidney)

Sliced green onions

Shredded cabbage

Crumbled bacon

Flaked tuna

Ground beef

Left over chili 

Salsa

Hot sauce

Ranch dressing

Directions:

Heat oven to 425F

Lightly rub olive oil on each clean potato and sprinkle with salt. (I don't poke holes in my potatoes and I do not wrap them in foil. This gives then a yummy crunchy skin). 

Bake on a cookie sheet for an hour. 

While the potatoes are baking prepare all of your toppings. I think it's nice to have at least six or seven toppings. 

Remove the potatoes from oven. Arrange all the sides you are using. Let everyone build their perfect potato! Enjoy! 

Peanut Butter Chocolate Candies

These peanut butter candies take me way back. They were one of the first candies I experimented with back in college when I discovered my love of baking and making sweets. They are no-bake, so you can't go wrong. And who doesn't love peanut butter and chocolate? They make a great little candy to add to your holiday baking list. Enjoy! 

Ingredients:

1 cup peanut butter, room temperature

2 Tbl butter, melted

1 cup powdered sugar, sifted

1 cup Rice Krispies (crush them up a bit before adding to the recipe)

2 cups chocolate chips, melted (I like milk chocolate, but you can use semi or dark, too)

Directions:

Combine the peanut butter and melted butter in a mixing bowl. Combine the sifted powdered sugar and crushed Rice Krispies together. Add the powdered sugar mix and the peanut butter mix together. Stir and then get in there with your hands to combine completely. 

Roll peanut butter mix into balls. You can make them as small or as big as you like. (We opted for a medium size and got about two dozen). Put them on a cookie sheet lined with parchment paper. Pop in the freezer for thirty minutes. 

Melt chocolate in a microwave safe bowl for one minute. Stir. If the chocolate isn't fully melted, microwave for another 30 seconds. Stir. 

Take the candy out of the freezer and roll in the melted chocolate. Alternatively, you can dip each PB ball into the chocolate so it is only half covered. 

Pop the chocolate covered candies back into the freezer for about twenty minutes. Serve immediately or place them in a container and store in the freezer or fridge until ready to eat. Enjoy! 

Harvest Pumpkin Bread

This pumpkin bread was just delicious! I love baking with spelt flour....it has such a great texture. It is also high in protein, fiber, and other nutrients like like iron and zinc. I definitely recommend using spelt flour to make this bread and not subbing for all-purpose. Sure, you can, but it won't have that same coarser texture that makes this bread unique. 

My family loved this subtly sweet bread.....we ate it for dessert and breakfast. Enjoy!

Ingredients:

1 1/2 cups spelt flour

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cardamom

1/4 tsp ginger

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

4 Tbl butter, melted

1 Tbl coconut oil, melted (or canola oil)

7oz can of sweetened condensed coconut milk (you could also use regular sweetened condensed milk)

1 cup canned pumpkin

2 eggs

2 Tbl pure maple syrup

1 tsp vanilla

1/2 cup chocolate chips

3 Tbl pepitas, optional

Maple Drizzle (optional)

1/2 cup sifted powdered sugar

1 tsp milk 

1/4 tsp cinnamon

1 Tbl pure maple syrup

1/2 tsp vanilla

Directions:

Preheat oven to 350F

Add the spelt flour, spices, baking soda, baking powder, and salt to a large bowl.  Whisk to combine. 

In another medium sized bowl combine melted butter, coconut oil, sweetened condensed coconut milk, canned pumpkin, eggs, maple syrup and vanilla. Stir well. Add dry ingredients to wet ingredients and combine. Fold in chocolate chips. 

Pour batter into a greased loaf pan. Sprinkle pepitas on top, if using. Bake for 50 to 55 minutes until a toothpick inserted comes away clean. 

While the bread is baking, make the maple drizzle. This is optional, but it is a really yummy addition. Combine sifted powdered sugar, milk, cinnamon, maple syrup, and vanilla in a small bowl. Whisk until smooth. 

Let the bread cool in the pan for twenty minutes or so. Turn it out onto a cutting board and drizzle the maple glaze on top. Slice and enjoy!!