Archive for the ‘Main Dishes’ Category

Hi friends! Happy (?) Monday!

Jeremy and I had a productive weekend! On Saturday we cleaned out our basement and donated 2 carloads of stuff to the Salvation Army and now have 7 bags of trash waiting to be hailed away. It feel SO much better! We can actually move around without dodging random things now!

On Saturday night we went to the rollerderby! I had never been to a roller derby bout before and it was awesome! Our friend, Jen, aka Rachel Slure (that is her roller derby nick name) was just coming back from having the most adorable baby ever and she did an amazing job! I’m still a little fuzzy on the rules of roller derby, but it looks like tons of fun, not to mention a great workout! Our local team is called the Dutchland Roller girls. We had a really great night watching our them trample the team from Hanover, PA.

I wish I had gotten better pictures. They just skate so fast!

Ok. I have a confession. I dont like mushrooms. The way they grow kind of freaks me out and the texture makes me want to… well, you know.

I was bothered about my tumultous relationship with mushrooms. I like almost all other vegetables (eggplant is the other one I cant stomach, also because of the texture and probably because I was forced to eat fried eggplant when I was a kid. Ugh, I get chills just thinking about it.) and I want to enjoy mushrooms as well. So, I realized that if I cut mushrooms small enough, and include them with other vegetables, I dont notice their texture. Perfect! I am happy to report that the past 3 weeks or so, I have used mushrooms three times! Now I guess I need to work on eggplant…

Yesterday I decided to make vegetable pockets. Which are basically just a variety of vegetables, any will do, tucked in a little dough pocket.

First I made a standard whole wheat pizza dough and while I was waiting for the dough to double, I sauteed shallots, red peppers, zucchini and MUSHROOMs until soft… added a little salt, oregano, and basil

Once the pizza dough was finished rising, I rolled it out very thin and cut it into pieces. Then I spooned some of the vegetable filling onto the dough and folded it onto itself.

Bake at 350 for 20-30 minutes (until the top is golden).

I decided to serve the veggie pocket with a little tomato sauce and rice pilaf. It was delicious! A fun meal for when you want something different, but with familiar tastes.

This is what Maci’s Sunday was like:

Hanging out in the sun. Ps — those wicker chairs are not ours…

Veggies Pockets
Makes 4 pockets

3 T shallots
1 T olive oil
1 red pepper, diced
1 cucumber, diced
1/2 lb mushrooms (!), diced (any kind will do)
1 T oregano
1 tsp. basil
1/2 tsp. salt
1/2 cup tomato sauce
Salt and pepper to taste
Whole wheat pizza dough

Prepare the pizza dough. While it is doubling, begin to cut and prepare veggies.

1. Saute scallions in oil until soft at medium heat
2. Add red pepper, saute until soft
3. Add zucchini and mushrooms, saute another minute or two
4. Add 1/4 cup tomato sauce and basil, salt, and oregano
5. Turn heat down  to low heat and simmer until most of liquid is absorbed
6. Once dough has doubled, punch it down and transfer to a flowered surface.
7. Roll the dough out very thin and cut into 4 squares
8. Divide vegetable mixture evenly between squares of dough
9. Fold sides of dough in and place on a greased baking sheet seam side down
10. Sprinkle basil on top of each pocket
11. Bake at 350 for 20-30 or until the tops are golden brown

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Finals are this week!! Yay! I feel, very relaxed about them actually. Two of my classes I am already finished with and one of my other finals should be a piece of cake. So, I really only have two finals to be really worried about. I’m actually more nervous about the fact that I’m not more nervous about them! Shouldn’t I be freaking out, like I have been about all my other exams all semester?! I’m just ready for them to be ove-r

Today was a really productive day for Jeremy and myself. I studied for about 3-4 hours this morning and then came home and Jeremy and I cleaned out part of our basement. We have SO MUCH STUFF! We got probably 1/3 of the way finished, and it already feels better. Hopefully we will be able to finish it next weekend.

Tonight I made a dish out of one of Rachel Ray’s 30 minute meals books. Has anyone ever used any of her 30 minute recipes? I’ve made a few, and they always take way longer than 30 minutes. Rachel must have 5 arms to be able to get her meals done in 30 minutes!

Even though it took me 30 +60 minutes to make, this meal was delicious! Not quite the most “spring-like” meal, as it was pretty hearty, it fulfilled my one request: lots of veggies! The gouda in the potato pancakes was amazing. I loved the taste! It gave the dish a very rustic taste and feel. It was very nice. If you have longer than 30 minutes, its definitely worth it!

Winter Vegetable Stew (that tastes just as delicious in spring!)
Adapted from Rach!
Serves 4

2T olive oil
3 cloves garlic
1 pound crimini mushrooms, roughly chopped
1 medium zucchini, quartered lengthwise and cut into 1-inch peices
1 medium onion, chopped
Salt and freshly ground black pepper, to taste
1 can (15oz) chick peas, drained
1.5tsp. ground cumin
1 can (28oz) diced tomatoes
2T fresh rosemary, finely chopped

1. In a medium pot over medium heat, saute garlic and mushrooms in olive oil for 2-3 minutes.

2. Add zucchini and onion and season with salt and pepper. Saute 5 minutes

3. Add garbanzo beans, cumin, tomatoes, and rosemary. Bring to a bubble, reduce heat to low and simmer, 10 minutes (sorry for the blurry picture!).

Potato and Smoked Gouda Pancakes
Another one by Rach!
Serves 4

Olive oil for frying
2 pounds russet potatoes, peeled and shredded
Several dashes salt and freshly ground black pepper
1 small onion, grated
3T all-purpose flour
1 & 1/4 cups shredded smoked gouda, about 8 oz.

1. Heat a nonstick skillet over medium-high heat. Add a thin layer of olive oil, just enough to coat the bottom of the pan.
2. In a large bowl, combine potatoes, salt, pepper, onion, flour, and shredded cheese. Mix well.
3. Spoon piles of potato and cheese mixture into the pan, making 3 inch rounds.

4. Cook pancakes until golden and crispy, about 4 minutes on each side (I had a hard time with the pancakes sticking to the bottom of the pan, but found that if I gave them the full 4 minutes, it was easier to flip them).
5. Remove to warm platter and repeat

Arrange pancakes, 2 or 3, in a bowl. Ladle vegetable stew on top.

I hope everyone has a great week!

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Oh, hello, friends! Remember me? It’s been a while!

I started this blog during Christmas break when I didn’t have anything better to do (oh, except for planning my awesome WEDDING!). Since then, life has gotten a million times more busy and stressful. My classes (well, my 2 science classes) are extremely demanding and by the time the end of the day arrives, and I’ve finished studying for the day, I am exhausted, and blogging has been the last thing on my mind. So, until the semester is over, my blogs may be a bit more sporadic, probably happening on the weekends.

In other news… this happened at some point this week. The days are running together. It was, however, delicious no matter what day it happened. Please excuse my spider-esque hand crawling toward the plate.

Mother nature played a nice (?) little April Fools day prank on us today. I woke up to some white stuff on my car!

Ok, so we didnt actually get this much snow, but its the only snow picture I have

This week I made a loverly tomato scallion quiche. It felt nice and summery and tasted delicious! I ❤ quiches!

Tomato Scallion Quiche

2 cups chopped tomatoes
4 Scallions, chopped
1.2 tsp. Basil
1 tsp. Salt
1/8 tsp. Pepper
1/2 tsp. Sugar
1/2 cup grated Swiss Cheese
1/2 cup grated Cheddar Cheese
2 eggs, slightly beaten
2 tablespoons flour
1 cup evaporated milk

Preheat oven to 375

Prepare a 9″ pie shell. Bake for 10 minutes

Place the tomatoes in the shell and sprinkle with basil, salt, pepper, and sugar. Top with scallions

Sprinkle cheese on top

Combine eggs, flour, and evaporated milk and pour over cheese. Bake at 375 for 40-45 minutes of until set.

Happy Friday!

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I am a fan of spring, I really am, but these last few weeks… omg! I just want the weather to decide if its going to be warm or FREEZING cold! Sunny and 65 or 30 and snowing. PLEASE DECIDE MOTHER NATURE!! ugh. This morning there was snow on my car, a few days ago I was sweating in a long sleeve tshirt. Not cool.

In an effort to speed spring up, I decided to make a fabulous stuffed peppers dish that always reminds me of summer. Plus, each serving contains TONS of veggies. LOVE IT!

I’m so glad today is Thursday! I was super tired at the beginning of the week, but today, I felt great! No idea why, isnt it usually the other way around? Either way, tomorrow is Friday! YAY!

I’m obviously, really excited! I feel like my head looks really small in this picture…

Oh, hello, kitten (Jeremy and I greet her like that at LEAST 50 times a day)

I told Jeremy to do something interesting for the camera. He proceeded to flex. Typical.

This could EASILY be made vegan by omitting the Parmesan.

Mexican Stuffed Peppers
Serves 4

4 Peppers, colors of your choice, cut off tops and de-seed
1/3 Cup Onion, Chopped
2 cloves garlic, minced
2 cups tomatoes, chopped
1 jalapeno pepper, de-seeded and minced
2T fresh parsley, chopped
1T fresh oregano, chopped, or 1tsp. dried
1/2tsp. salt
1 bay leaf
2 cups corn
1.5 cups cooked black beans, drained and rinsed
1 cup Quinoa, cooked
1.25 cups parmesan cheese

1. Cook Quinoa according to package
2. In a medium pan, saute onions and garlic in 1T of oil

3. Add tomatoes, jalepeno, parsley, oregano, cumin, salt, and bay leaf to pan and cook, 5 minutes. (How amazing does that look?!)

4. Add corn and black beans, simmer for 10 minutes
5. Remove from heat and add Qunioa

6. Place peppers in an oven proof dish so that they stand upright. Stuff peppers with vegetable mixture
7. Sprinkle parmesan cheese on top of peppers and bake at 350 for 20 minutes.

YUM! These are SO good! Simple flavors, yet delicious and undeniably SUMMER! Make them, please!



Completely off topic: Does anyone else think that white wine and popcorn go really well together?

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Turkey Burgers!

Friends, I need help. I am sick and tired of my standard lunch and snacks for my days at school. I need food that does not have to be refrigerated or heated up in a microwave and can last a few hours in my bag. I have 7 hour stretches of classes, so I need foods that can hold up. My standard day of food has been peanut butter sandwiches, homemade granola bars, nuts, and carrots. After a month of classes, I feel like if I see one more peanut butter sandwich, I might throw up. Does anyone have any suggestions for meals and snacks on the go? For next week, I’m thinking I’ll do a veggie wrap of some sort and probably a small salad, but I would really love some suggestions!

I had some pesto and whole grain spaghetti that I was going to make for dinner tonight, but earlier in the day I kept craving tastes of summer, one of those being Jeremy’s turkey burgers. Last summer we would have his homemade turkey burgers all the time. IT WAS AWESOME!  I happened to mention to him that I was craving one and he readily offered to make them for dinner. I said that I had been planning on making the pesto spaghetti (which, lets be honest, wasn’t really doing it for me) for dinner and for him to take to work the next day. That’s when he broke out the big guns. He suggested that we make the burgers, freeze a bunch for dinners next week and also make sweet potato fries on the side. Obviously I cant say no to sweet potatoes, especially when they are french fried (although I bake mine). So there you have it. Turkey burgers and sweet potato fries. I was sold. Yum.times.a.million!

Jeremy always put little cubes of cheese into the patties. Its always a fun suprise to bite into a cheese pocket!

These turkey burgers definitely hit the spot!

Jeremy’s Turkey Burgers
Makes 4-5 burgers

1 lb ground turkey
2 jalapenos, diced
1/4 cup onions, diced
2 T garlic, minced
4-5 T flaxseed meal
1 tablespoon cajun seasoning
1 teaspoon coriander
1 tsp cumin
Pinch kosher salt
Cheddar Cheese

1. Mix all ingredients, except for the cheese, together
2. Form into patties
3. Cut up some cheese in small cubes, push into patties
4. Grill each side approximately 5 minutes and enjoy!

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Omg, I feel like I have had zero down time this week. There are about a million unread blogs in my Google reader (which will be read tomorrow at work) and a few DVRd shows that I need to catch up on. Homework has been ruling all of my free time!

OH! We got our professional wedding pictures today! 300+ pictures to document the biggest day of my life thus far. They turned out REALLY well. I’m loving them, our photographer did an amazing job! I’ll definitely post some of my favorites… eventually 🙂 I was looking at the pictures on the kitchen table tonight, and the kitten decided that it would be a good idea to jump on my back. So she did and luckily Jeremy was there to snap a picture! Oh… who am I kidding… shes totally not a kitten anymore 😦

One of my go-to meals is a southwestern pasta dish that I found a while ago. Its a simple and healthier comfort food. I usually make it on weeks when I dont know what else to make, or dont feel like taking the time to plan another meal. It also leaves us with a few days of leftovers which is awesome!

Southwestern Pasta

1lb ground turkey
1/2 cup frozen corn
1 can black beans, drained and rinsed
1T chili powder
1t Garlic powder
1t onion powder
1 box of whole wheat pasta
1 can diced tomatoes
2 cups cheddar jack cheese (or really any of your favorite cheese)
Bread crumbs

1. Preheat oven to 350
2. In a large skillet, brown ground turkey until no longer pink. Drain fat.
3. Return pan to heat and stir in spices, black beans, and corn. Cook until heated through
4. Meanwhile, prepare pasta according to package.
5. Once pasta is cooked, drain and add diced tomatoes, including juice, to pot
6. Add the meat mixture to the pasta and mix together. Stir in 1 cup of cheese.
7. Pour into greased 9×13 dish and spinkle remaining cup of cheese and bread crumbs on top
8. Bake for 30 minutes


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The Swiss Chard looked so lovely this weekend at the grocery store, I could not pass by it. I love how hearty Swiss Chard is. Not to mention that its full of vitamins, minerals, and phytonutrients. I quickly decided that I wanted to incorporate it into a pasta dish. I had grandiose ideas of a pasta dish with lots of different vegetables, textures, and colors but realized that what I really wanted to do was just keep it simple. I decided to add the Feta at the end… becuase… well, Feta makes everything better. I was happy with how this meal turned out. Simple, delicious, QUICK, and healthy. Perfect for a random tuesday night

Swiss Chard, Tomato, Feta Pasta
Serves 4-6

1 box of your favorite pasta, I used Whole Wheat penne
1 bunch swiss chard, stems cut into 1/2-1 inch peices, leaves torn into  1 inch peices
1 14.5 can diced tomatoes
1 medium shallot, minced
1T olive oil
Splash of balsalmic vinegar
Salt and Pepper to taste

1. Chop up your loverly swiss chard!
2. Boil water in a large pot and prepare pasta according to box instructions
3. Saute shallot in olive oil, just until soft

4. Add chard stems and saute until tender

5. Add diced tomatoes, including juice, heat through
6. Add splash of balsalmic vinegar
7. Add chard leaves a handful at a time, allowing them to wilt
8. Stir into Pasta, top with Feta cheese

As you can tell, I looove me some Feta! 😉

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