Archive for the ‘Vegetables’ Category

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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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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Flip flippity flop

Well I made the popovers, I whisked all the ingredients together, filled the muffin tins the appropriate amount, and baked them for the allotted time. Everything seemed to be going well, until I pulled them out and saw this:

They either barely rose or they did the exact opposite of popping. It’s kind of funny, actually. I have cooked/baked flops many times, but I don’t think I’ve made anything that did the complete opposite of what it was supposed to do. The only thing I can think of that went wrong is that I did not leave them in the oven long enough to pop. Who knows. They tasted delicious and had a nice texture, so even though they didn’t pop, I still ate more than I should have.

After the pop flop, I cleaned, rearranged some of our hanging pictures, and studied some Organic Chemistry. After all that, I was craving chocolate hardcore. I looked and looked and looked for THE perfect recipe for some kind of cookie or bar, but just could not settle on one. So, instead, I baked the standard (and my favorite) chocolate chip cookie. With mini chocolate chips.

After the cookies, it was time to make dinner. I made, hmm, I’m not quite sure how to explain it actually. It is a casserole with brown rice (I love brown rice but, sheesh, it takes SO LONG TO COOK!), red peppers, tomatoes, ground turkey, and cabbage. It was really delicious, I love the slight crunch the cabbage gave the dish. It’s also a great dish for a snowy day!

Speaking of snow, it is still coming down with a vengeance! Jeremy, the kitten, and I are curled up watching “United States of Tara.” Which is a GREAT show for anyone who has not seen it!

Turkey Cabbage Rice Bake

1 lb. ground beef or turkey
1 cup onion, chopped
1 cup green pepper, chopped
4 cups tomatoes, diced
4 cups cabbage, shredded
3 cups cooked rice
1 tsp. salt
.5 tsp. oregano
.5 tsp. basil
.5 tsp garlic powder
.5 cup sour cream
1 cup shredded cheese

1. Preheat oven to 325 degrees
2. Saute onion and pepper in a large pan until just tender
3. Add in beef/turkey and brown
4. Stir in tomatoes, cabbage, rice, salt, oregano, basil, and garlic powder and cook 10-15 minutes
5. Stir in sour cream
6. Pour into greased 9×13 dish and top with cheese
7. Bake for 30-45 minutes until bubbly

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This is one of my top 5 favorite dishes. These burritos are SO STINKIN GOOD! Who would have thought the combination of cinnamon and cumin would be delicious? Not me! But it is!

Throw the sweet potatoes and onions in a large frypan and cook just until tender

Add in the beans and seasonings. Stir and cook until heated through

Grate some cheddar cheese

Assemble the burritos and put them in a greased 9×13 dish. Heat at 350 for 20-25 minutes

Top with your favorite burrito toppings and ENJOY!

I definitely did!

Black Bean Sweet Potato Burritos

3 cups sweet potatoes, peeled and diced
1/2 onion, chopped
2 cups cooked black beans
1 tsp. ground cumin
3/4 tsp. ground cinnamon
1/2 tsp. salt
8 flour tortillas (I used whole wheat and they were awesome)
1 1/2 cups cheddar cheese, shredded

Preheat oven to 350 degrees

Saute sweet potatoes and onion in a large fry pan with 1 tablespoon of olive oil until sweet potato is tender. Add the beans, cumin, cinnamon, and salt and cook until heated through

Divide bean mixture and cheese among the tortillas and roll up. Place in 9×13-inch baking dish. Lightly spray with olive oil if desired. Cover dish with foil and bake for 20-25 minutes. Garnish with sour cream, salsa, and fresh cilantro if desired.

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My Foodview

So! Here I am. My first post. Recently I’ve become somewhat of a food blog nerd. I’ve been spending a lot of my time searching blogs for delicious and healthy recipes that are within my reach (a.k.a. doesn’t require me to go out and buy any crazy tools and doesnt involve ingredients that I’ve never heard of). I began thinking that maybe I’m not the only one who loves dreaming about making delicious and healthy food without getting bogged down with lots of random ingredients. So I decided that I would start to blog about my rendezvous with food.

My senior year of college (the first time around J) I was challenged to write my worldview. This was supposed to be a culmination of experiences and challenges in my life which have shaped the way I view the world. Well… I thought it would be appropriate if I start this blog out by giving my food worldview… or “foodview,” if you will.

I believe that food has many amazing purposes. It adds richness to life! It bring people together; building and strengthening relationships. Every culture on this earth has customs surrounding food and most value food on a higher level. Food is a focus of most celebrations, gatherings, and parties. When we have a friend or neighbor in need, we make them a meal and take it to their house. When my fiancé and I travel we often plan around where we will eat and what kind of food we want to try. As a culture, we value food so highly that we even allow our most dangerous and violent criminals a “last meal” of their choice before they leave this earth.

Food has another very large job, and that is to sustain life. The choices that we make regarding food on a daily basis effect our bodies and the quality of life that we live. I used to have one requirement for the food that I ate: taste. I will say that for most of my 26 years I have been able to eat whatever I want and keep a relatively healthy body weight. Except for that one time when I went to the West Bank and felt such deep pain for the people there that for the first, and only, time in my life I ate to make myself feel better (that and I had a host mother who would get extremely offended if I did not clean my plate and go for seconds at each meal).

Now, I think about food differently. Rather than immediately going for what tastes the best, I think about the way it energizes my body and gives me what I need to function on a daily basis. Don’t get me wrong, I still love Wendy’s Spicy Chicken Sandwich, and you can ask my fiancé, there is rarely a circumstance where I will pass up a Reeses’s peanut butter cup.  For the most part I try to eat food that will give my body good, grown from the earth nutrients, rather than manufactured, fake, fat filled, trash.

That being said I decided that my first recipe should involve my favorite vegetable, and also the namesake of this blog… sweet potatoes! These fries are absolutely delicious. They are baked, not fried and rely on the vegetables natural flavors and sweetness to deliver the goodness. Although, the garlic and rosemary certainly add to the taste. Enjoy!

Sweet potatoes are not only DELICIOUS… they are downright amazing when it comes to the amounts of vitamins and nutrients. Yes, those of you counting carbs probably avoid them like the plague… but… if you have a splurge day… EAT SOMETHING WITH SWEET POTATOES IN IT! for me?

Sweet Potato Fries
1/2 t. chopped fresh rosemary leaves
1/2 t. kosher salt
1 small clove of garlic, peeled
2 T. olive oil
2 medium sweet potatoes

1. Preheat over to 425 degrees
2. using a mortar and pestle, mash together the garlic, salt, and rosemary to form a paste.
3. in a small bowl, combine the olive oil and garlic paste and set aside
4. Scrub sweet potatoes. slice the sweet potatoes lengthwise into french fry size peices
5. Put potato slices into a large bowl. Add oil mixture and toss until all potatoes are well coated (I put mine in a tupperware container, sealed the lid and shook it around for a few seconds… the shake and bake method!).
6. spread potatoes out on a baking sheet lined with parchment paper (the parchment is optional, but makes for easier clean up!). If you choose to not use parchment paper, be sure to grease the baking sheet
7. Roast potatoes for 30-35 minutes turning a few times.

Yield: 2 servings

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