Whole Grain Quinoa with Roasted Vegetables


I threw this together with whatever I had in my fridge and it turned out yummy!

Ingredients:

  • 1 cup whole grain quinoa
  • 1 tbsp olive oil
  • 2 cups vegetable broth
  • 2 small stalks bok choy, cut into bite size pieces
  • 3 carrots cut in half and into longer diagonal pieces
  • ½ white onion, chopped large
  • 1 small stalk celery, cut into larger diagonal pieces
  • 3 cloves garlic chopped
  • 2 pieces fresh thyme
  • 2 pieces fresh oregano
  • 14oz can san marzano whole tomatoes w/ juice, chopped

Steps:

1)   Cook quinoa according to directions using veggie broth, when finished stir in tomatoes.

2)   Heat olive oil, sauté garlic with thyme and oregano on low heat for 15-20 minutes to let flavors infuse.

3)   Add the celery, bok choy and carrots to the garlic and herbs and cook over medium heat for about 15 minutes or until vegetable are softening.

4)   In a baking dish put the quinoa with the tomatoes in first, add the veggies on top and bake at 400 with foil over it for about 10 minutes. Let cool and enjoy!

Pasta Fagioli


This soup turned out so good the herbs gave it the most incredible flavor and it was so filling! Great staple for the winter months.
Steps:
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 -3 cloves garlic, finely chopped
  • 1 stalk celery, diced
  • 1 carrot, peeled and diced
  • 1 tablespoon fresh basil
  • 2 teaspoons fresh oregano
  • 1 teaspoon fresh thyme
  • 3 -5 dashes fresh rosemary
  • 1 dash red pepper flakes (I like more-1 tsp.)
  • 1 1/2 cups chopped san marzano whole tomatoes, with juices
  • 3 cups vegetable broth
  • 1 can cannellini beans, drained and rinsed
  • 1 cup ditalani pasta (
  • 2 tablespoons chopped fresh parsley
  • freshly grated parmesan cheese
  • salt & fresh ground pepper
Steps:
  1. In a large heavy pot, heat olive oil over medium high heat.
  2. Stir in onion with a pinch of salt and pepper, and cook for 2 minutes.
  3. Add dried herbs and red pepper flakes into the oil and toss to coat to bring out some of the dried herbs’ flavors.
  4. Stir in garlic, and then celery, and carrots and cook for about 3 minutes.
  5. Stir in tomatoes and stock and bring to a boil.
  6. Reduce heat and simmer for 30 minutes.
  7. If necessary add an additional cup of stock or water and stir in beans and tiny pasta.
  8. Simmer for 6-8 minutes or until pasta is tender.
  9. Stir in parsley and serve hot with grated parmesan and freshly ground black pepper.
 

Serving size: 4-6

Butternut Squash Ravioli with Pumpkin Sauce


Ingredients:

  • 2-3 tbsp unsalted butter
  • 15 oz canned pumpkin
  • 2 drops of pure vanilla extract
  • 1 tsp of ground ginger
  • 1 cup veggie broth
  • ¾ cup 2% milk
  • ½ tsp garlic powder
  • 1 bay leaf
  • ½ tsp salt and pepper
  • 1 tbsp sugar
  • 1 cinnamon stick
  • 6 slices of honey crisp apples
  • 2 packages of  rising moon butternut squash ravioli (you can get this in the frozen organic section in Wegman’s)

Steps:

1)   Let the butter simmer on a medium skillet, add the ginger, garlic powder, vanilla, salt and pepper, and apples.

2)   Add a 150z of canned pumpkin, stir in the broth and milk, add the cinnamon stick and bay leaf. Let simmer over low heat for 30 minutes stirring frequently.

3)   Cook the ravioli according to package. Enjoy!!

Gnocchi with Squash and Kale


Ingredients:
  • 2 tablespoons unsalted butter
  • 1/2 medium butternut squash, peeled, seeded and cut into 1/2 inch pieces (Wegman’s has these pre-prepared)
  • 3 cloves of garlic, thinly sliced
  • 1 tablespoon roughly chopped fresh sage
  • 1/4 teaspoon red pepper flakes
  • 1 1/4 cup vegetable broth
  • 1 bunch kale, stemmed and roughly chopped (about 8 cups)
  • 1 17.5 ounce package of potato gnocchi
  • 3/4 cup grated parmesan cheese
  • Salt
Steps:
1) Melt  1 tablespoon butter in a large ovenproof skillet over medium heat. Add the squash and cook, stirring until slightly soft and golden, about 10 minutes. Add the garlic, sage, red pepper flakes and 1 teaspoon salt; cook until the garlic is soft, about 2 more minutes
2) Preheat the broiler. Add the veggie broth to the skillet. When it starts to simmer, stir in the kale and cook until it wilts slightly, about 2 minutes. Add the gnocchi, stirring to coat. Cover and cook until the gnocchi are juste tender, about 5 minutes. 3) Uncover and stir in 1/4 cup parmesan and the remaining 1 tablespoon butter. Sprinkle with the 1/2 cup remaining parmesan; transfer to the broiler and cook until golden and bubbly, about 3 minutes. ENJOY!

Mexican Casserole


Ingredients:

  • 2 cups of chopped onion
  • 1.5 cups chopped red pepper
  • 2 garlic cloves, minced
  • 3/4 cup fresh salsa
  • 2 teaspoons ground cumin
  • 1 16 oz can of black beans, drained and rinsed
  • 2 cups of Mexican blend cheese
  • 1 package of Goya Mexican rice
  • Roughly 20 tortilla chips crushed up
  • Salsa verde (drizzle on)
  • Sour cream

Steps:

1) Cook rice according to directions on package
2) Combine onion, garlic, salsa, cumin and black beans in a large skillet or wok and bring to a simmer over medium heat. Cook stirring frequently for 5 minutes
3) In a 9×13 baking dish layer the rice first, then add the mixture from the skillet, then add a layer of crushed chips, cheese, and salsa verde.
4) Bake at 425 degrees for 20 minutes or until cheese is melted. Let cool and serve with sour cream and salsa verde!