Baked Mushrooms Stuffed with Ricotta

Every year on Christmas Eve, my grandmother makes the most delicious meal. It usually includes a succulent pot roast, roasted rosemary potatoes and buttery green peas. But last year she made the meal even better with a new dish: Baked Mushrooms Stuffed with Ricotta. It is my new favorite part of the meal and I’m already counting down the days until Christmas Eve so I can enjoy this delicious meal (and spend time with family of course).

I love this addition to the meal because the mushrooms add an earthy tone to the winter meal and go great with the pot roast. The cheese makes them creamy and even more desirable. The recipe is very easy and only takes 35 minutes to cook! I can’t wait to share this recipe with you all. Now let’s get cooking!


*Serves 4*

Ingredients:

  • 75 grams crumbly ricotta cheese
  • 1 lemon, zested
  • 1 fresh red chilli (deseed and finely chop)
  • Sea salt and freshly ground black pepper
  • 2 tablespoons fresh oregano, finely chooped
  • 1 small handful Parmesan cheese, freshly graded
  • 4 handfuls small Portobello mushrooms
  • Extra virgin olive oil

Directions:

  1. Preheat oven to 425 degrees Fahrenheit.
  2. Put ricotta into bowl and combine with lemon zest, chilli and salt and pepper.
  3. Beat mixture together with wooden spoon and fold into chopped oregano and Parmesan.
  4. Remove stalks from mushrooms and throw away.
  5. Place mushroom caps in small amount of oil, salt and pepper.
  6. Place on baking tray upside down, so you can fill them with ricotta mixture.
  7. Spoon filling into mushrooms and sprinkle Parmesan over top.
  8. Bake for 15 minutes or until golden

Recipe adapted from Jamie Oliver

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Spaghetti Squash Salad with Pine Nuts and Tarragon

Since we just entered the Holiday Season I thought I would give you guys one of my favorite holiday inspired vegetarian dishes: Spaghetti Squash Salad with Pine Nuts and Tarragon. I chose this because spaghetti squash is a great alternative to regular pasta and teaches people a great, new and interesting way to cook squash. This dish also reminds me of Thanksgiving because of the pine nuts and squash. This dish is a wonderful side that goes great on any Thanksgiving table. Now let’s get cooking!


*Serves 10*

Ingredients:

  • 1/2 cup pine nuts
  • 3 large spaghetti squash (halved lengthwise and seeds scraped out)
  • 2/3 cup extra-virgin olive oil (and extra for drizzling)
  • Salt and freshly ground black pepper
  • 1 cup water
  • 1/2 cup dry white wine
  • 3 tablespoons white wine vinegar
  • Finely grated zest of 1 lemon
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon chopped thyme
  • Pinch of crushed red pepper
  • 2 tablespoons chopped tarragon
  • 1 cup queso fresco crumbled

Directions:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Spread pine nuts in pie plate and bake for about five minutes, or until golden brown.
  3. Transfer to a plate and let cool.
  4. Arrange spaghetti squash halves cut side up, on two large rimmed baking sheets. Drizzle with extra-virgin olive oil and sprinkle with salt and pepper.
  5. Turn squash over with cut sides down, and pour the water and wine into the two pans.
  6. Bake for 50 minutes, or until squash are barely tender.
  7. Turn squash again to have cut sides up, let cool until warm.
  8. In small separate bowl, combine white wine vinegar with lemon zest and lemon juice, crushed red pepper and thyme. Whisk in 2/3 cup of olive oil.
  9. Over a large bowl and using a fork, scrape out the spaghetti squash. Separate into strands.
  10. Pour dressing over squash and toss to completely coat.
  11. Add tarragon, queso fresco and pine nuts. Toss again.

Recipe adapted from Food & Wine

Peanut Udon Noodles with Snow Peas

For the next recipe, I was inspired by a dish that I found on my college campus! It involves rice noodles, peanuts, and carrots and was absolutely delicious! But, after looking at the nutritional facts, I decided despite its delectable flavor, I couldn’t subject myself to all that unhealthiness.

But I couldn’t get this noodle dish out of my mind. So after multiple days of searching for a healthier version of the dish, I came across Peanut Udon Noodles with Snow Peas. It is quick to make (only 15 minutes!) and all of the ingredients can be found at your local grocery store. The noodles can be served hot or cold and therefore can be perfect for lunch or dinner at any time of the year. It is also a great way to bring some Asian inspired flavors into your home in a quick and easy way. Now, let’s get cooking!


*Serves 4*

Ingredients:

  • 8 oz. dried udon noodles
  • 4 oz. snow peas, strings removed
  • ½ cup natural peanut butter
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon. toasted sesame oil
  • 2 teaspoons brown sugar (optional)
  • 1 teaspoon grated fresh ginger
  • 1 garlic clove, minced
  • Pinch of red pepper flakes or sriracha to taste (depending on how spicy you like it)
  • 2-4 tablespoon water
  • ¼ cup chopped roasted peanuts

Directions:

  1. Cook udon noodles according to directions on package. Add snow peas to pot with one minute left on the cooking time of the noodles. Drain and set aside.
  2. While the noodles are cooking, whisk the peanut butter, rice vinegar, soy sauce, brown sugar, sesame oil, garlic, ginger and red pepper flakes (or sriracha) together.
  3. Whisk in water 1 tablespoon at a time to sauce mixture until sauce is smooth but still flavorful.
  4. Add the noodles and snow peas back to the pot. Stir in the peanut sauce.
  5. Serve with roasted peanuts and additional sriracha on top.

Recipe adapted from Oh My Veggies

Paleo Morning Glory Muffins

So since I have been doing mainly savory dishes thus far, I decided to mix it up and provide a sweet breakfast muffin recipe that is really easy to make and are absolutely delicious! The recipe, Paleo Morning Glory Muffins, uses savory vegetables, such as sweet potato and carrot, and transforms them into sweet muffins that are a perfect way to kick off you day! I know, vegetables in a muffin sounds crazy, but if you have like my previous recipes, you will love this one too! These muffins don’t require any butter or oil, which keeps them healthy! It even uses almond flour, as opposed to the starchy white flour. I hope you all enjoy! Now let’s get cooking!


*Makes 6 muffins*

Ingredients:

  • ½ cup mashed sweet potato
  • ½ cup shredded coconut
  • ½ cup raisins
  • ½ cup chopped walnuts
  • ¼ cup honey
  • 1/8 cup shredded carrot
  • 2 eggs
  • ¾ cup almond flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder

http://carrotsncake.com/2012/08/paleo-morning-glory-muffins.html

Directions:

  1. Preheat oven to 350 degrees F
  2. Combine all ingredients in a large mixing bowl and blend well.
  3. Coat muffin tin with non-stick cooking spray (or use paper liners to dazzle the cupcakes)
  4. Bake for 28-30 minutes or until muffins are cooked all the way through (You can check by sticking a toothpick in the muffin; if it comes out without any muffin batter, it is ready to go!
  5. Allow to cool before serving.

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Recipe adapted from: Carrots N Cake

Baked Parmesan Zucchini

I am so excited to be giving you guys this recipe for Baked Parmesan Zucchini! It is my favorite recipe to make when I need a little snack that’s a lot healthier than that bag of potato chips. It is so simple and easy to make that anyone can do it, including you!

Not only is zucchini delicious, it’s also good for you! It only has 17 calories per 100 g. Not only that, but it has no fats or cholesterol. This recipe elevates the simple zucchini to be more delicious and healthier than ever. The Parmesan adds a yummy cheese and salt aspect and by baking these zucchini “fries” instead of frying them, one maintains all the nutrients and that great zucchini taste that we all love! Now let’s get cooking!


*Serves 4*

Ingredients:

  • 4 zucchini, cut in half and quartered
  • ½ cup grated Parmesan
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon dried basil
  • ¼ teaspoon garlic powder, to taste
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Preheat oven to 350 degrees F. Coat a cooking sheet with nonstick spray and set aside.
  2. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
  3. Place zucchini onto cooking sheet. Drizzly with olive oil and sprinkle with Parmesan mixture.
  4. Place cooking sheet with zucchini into oven and bake until tender, about 15 to 20 minutes. Then broil for 2-3 minutes, or until the crisp and golden brown.
  5. Serve immediately and enjoy!

Recipe adapted from: Damn Delicious

Mediterranean Baked Sweet Potatoes


Hands down my all time, favorite vegetable is the sweet potato. They are delicious great alternatives to the very starchy, rather bland regular potato. Since it is fall, and I was feeling adventurous, I thought I would try a Mediterranean themed sweet potato dish. So I present you with, Mediterranean Baked Sweet Potatoes.

Having them be baked rather than fried limits the amount of oil used, as well as the amount of fat consumed. This recipe is super easy and only takes 30 minutes to cook! This is a great vegetarian entrée to have for dinner this fall. So let’s get our aprons on and start cooking!


*Serves 4*

Ingredients:

  • 4 medium sweet potatoes
  • 1 15-ounce can chickpeas, rinsed and drained
  • ½ tablespoon extra-virgin olive oil
  • ½ teaspoon each cumin, coriander, cinnamon, smoked (or regular) paprika
  • Optional: Pinch of sea salt or lemon juice

Garlic Herb Sauce:

  • ¼ cup hummus
  • Juice of ½ a lemon
  • 1 teaspoon dried dill
  • 3 cloves garlic, minced
  • Water or unsweetened almond milk to thin
  • Optional: Sea salt to taste

Toppings (Optional but highly suggested):

  • ¼ cup cherry tomatoes, diced
  • ¼ cup chopped parsley, minced
  • 2 tablespoon lemon juice
  • Chili garlic sauce

Directions:

  1. Preheat oven to 400 degrees and line a large baking sheet with tinfoil.
  2. Rinse potatoes and cut in half-length wise.
  3. Rinse and drain chickpeas. Toss in extra-virgin olive oil and spices and place on a foil-lined baking sheet.
  4. Rub the sweet potatoes with a small amount of olive oil and place face down on the same baking sheet as chickpeas. Place this in the oven until sweet potatoes are fork tender and chickpeas are golden brown, roughly 25 minutes
  5. While the sweet potatoes and chickpeas are roasting, it is time to prepare your sauce! Add all ingredients to a mixing bowl and whisk to combine, adding only enough water so it is pourable.
  6. Taste sauce and adjust seasonings as needed.
  7. Prepare the parsley-tomato topping by tossing tomato and parsley with lemon juice and setting aside to marinate.
  8. Serve potatoes flesh-side up and top with chickpeas, sauce and parsley-tomato garnish.
  9. Enjoy this awesome, healthy dish!!

Recipe adapted from: Minimalist Baker

Quinoa with Caramelized Butternut Squash and Roasted Brussels Sprouts!


Let’s start my blog off with something really tasty: Quinoa with Caramelized Butternut Squash and Roasted Brussels Sprouts! Since Thanksgiving is just around the corner, I wanted to start with a fall dish that would fit perfectly into everyone’s Thanksgiving Day feast.

Like most I am usually not a fan of Brussels sprouts but this recipe has made me rethink my feelings for this veggie! Growing up, everyone refuses to eat them because their parents tell them too, and because frankly, when they are only boiled, Brussels sprots are not living up to their full potential.

But, this recipe elevates the Brussels sprouts and makes them absolutely delicious and will leave you wanting more! The quinoa and butternut squash (one of my favorite vegetables of ALL time) combined with the Brussels sprouts makes for an amazing dish. Now let’s get cooking!


*Serves 6 as a side*

Ingredients:

  • 1 cup quinoa, rinsed well
  • 2 cups vegetable or chicken broth
  • 9 ounces shaved Brussels sprouts
  • 1 tablespoon extra-virgin olive oil
  • Garlic Salt
  • Pepper
  • 2 tablespoons butter
  • 2 cups cubed butternut squash (cut 1/2”)
  • 1-1/2 tablespoons brown sugar
  • 1/3 cup grated Parmesan cheese

Directions:

  1. Bring chicken broth to a boil in a saucepan and add rinsed quinoa. Place lid on saucepan and turn heat down to medium-low; simmer until tender, about 15 minutes. Fluff quinoa with fork when finished and set aside.
  2. While quinoa is cooking, preheat the oven to 375 degrees and line a baking sheet with tinfoil.
  3. Add Brussels sprouts, oil, garlic salt, and pepper to baking sheet. Toss with fingers to evenly coat. Roast for 15 minutes or until golden brown.
  4. While your Brussels sprouts are roasting, melt butter in a large cast iron or heavy-bottomed skillet over medium-high heat. Add brown sugar and butternut squash. Sauté, stirring every so often, until tender, again about 15 minutes.
  5. Combine quinoa, Brussels sprouts, butternut squash, and Parmesan cheese in a large bowl. Toss and serve with extra Parmesan cheese if desired.
  6. Enjoy this awesome, healthy dish!!

Recipe adapted from: Iowa Girl Eats