- 1 box of shells
- 1 lbs of cubed butternut squash
- 1 1/4 cup of ricotta
- Zest of 1 lemon
- 1 egg
- 1/3 cup spinach (fresh or frozen)
- 1/3 cup Parmesan cheese
- 2 cloves garlic
- Cube your butternut squash and sprinkle with salt, pepper, and olive oil
- Roast in the over for 30 minutes, flipping once at 425 degrees
- Using a potato masher (my favorite kitchen tool), mash that squash
- Grab a bowl and put your mashed squash, egg, chopped spinach, Parmesan cheese, ricotta cheese, salt, pepper, and garlic
- Mix it up – this is your filling!
- Start boiling your shells
- Grab a 9 X 13 pan and grease the bottom
- Heat the oven to 375
- Once the shells are cooked, and cooled down, add one hefty spoonful to each shell
- Bake the shells for 25-30 minutes & enjoy!
I don’t know about you, but Eggplant scares me. Until now! This meal is, as Mr. D likes to call it, “Bird Food”. But I like to believe that the added feta gives it more of a satisfying – don’t have to supplement with Cadbury Cream Eggs – lunch.
Have I talked about Cadbury Cream Egg season and how it invades our lives every February through April? Mr. D likes to have on average, 1-2 a day – sometimes his pockets are filled with a couple. If you see him on the street throughout this time period – feel free to ask him for a Cadbury – cause odds are he has one or two to spare.
- 1 large eggplant, cut into 1 inch cubes
- 2 tablespoons olive oil
- salt and pepper
- 1 tablespoon olive oil
- 3-4 cloves garlic
- 2 cups of fresh spinach (to taste) or kale
- 1 and 1/2 cups cooked quinoa
- Squeeze of 1/2 Lemon
- 1/3 cup Feta cheese
- Roast that eggplant! Cut it up into cubes, stick in a bowl and drizzle with olive oil, salt, and pepper
- Line a baking sheet with parchment paper, and throw the eggplant on there
- Bake @ 425 degrees for 15-20 minutes, flip once, then an additional 5-7 minutes
- Cook up that quinoa! I prefer the black quinoa from TJ’s. You can cook with vegetable broth or water
- Saute minced garlic w/ sauteed spinach and/or kale
- Add the cooled quiona, sauteed spinach/kale and roasted eggplant into a large bowl
- Mix it up! Squeeze 1/2 lemon, add feta, and additional salt or pepper if needed
Baby, it’s cold.
I can’t recall the last time I craved soup as much as I have this winter. Mr. D and I have been consistently freezing both inside and outside the DINK pad for the past, eh, 2 months I’d say? There’s no better meal than a piping hot bowl of soup, and there’s no better restaurant in America than Olive Garden. Put the two together, and you get this delicious situation.
- 3 tablespoons butter
- 2 tablespoons olive oil
- 3/4 cup onion, diced
- 1/2 cup carrots, diced
- 1/2 cup celery, diced
- 4 cloves garlic, minced
- salt and fresh black pepper
- 1/3 cup all-purpose flour
- 4 cups vegetable broth
- 1 + 1/2 cups half & half
- 1 pound potato gnocchi (Trader Joe’s if it’s available to you!)
- 3 cups fresh baby spinach, chopped small
- 1 tablespoon chopped fresh basil
Saute carrots, celery, onion, and minced garlic in a large pot.
Add 1/3 cup of flour to the veggie mixture. Stir to remove the clumps. This will help thicken up the soup.
Add 4 cups of broth. If you aren’t vegetarian, you can use chicken broth & meat if desired. Let simmer for 2-3 minutes.
Add half & half. Stir generously. Add basil, salt, and pepper. Simmer for 2-3 more minutes. And add that butter. Yum.
Add that spinach. Popeye demands it. Stir again. Now eat!
So 8 days ago I decided to try being a vegetarian again, and managed to convince Derek to do it with me. It’s as much of a health challenge to me as it is a cooking challenge. I’m going to have to explore different ingredients and master the art of cooking them.
Tonight, I started off easy.
Broccoli (1 cup)
Cauliflower (1 cup)
Onion (1/2 cup)
Carrots (1 cup)
Apple Cider Vinegar (1 tbspn)
Olive oil (1 tbspn)
Honey (2 tspn)
Here’s how to do it:
Cut vegetables into desired size
Mix in bowl with drizzle of olive oil, salt, pepper
Roast on a parchment lined baking sheet for 30-40 minutes, flipping once
Mix Apple Cider Vinegar, Honey, Olive Oil, Salt and Pepper together with a fork
Boil Couscous (I like to buy the box from Trader Joes cause it’s delish and the perfect amount)
Mix it all together and serve warm. If you’re feeling up to it – add feta!
If you like a healthy combination of sweet & spice, I recommend you try this soup. There were a couple hiccups when playing around with this recipe – so here are some tips:
- Be careful with the number of jalapenos you add
- If the soup is too thin or too spicy, add an additional 15 oz can of diced tomatoes
- Feel free to add as many veggies as you like
- Mix up the beans if you like – I just prefer white beans
- 1 large onion
- 1 large pepper (any color)
- 2 cups corn
- 2 jalapenos (or 3 if you like REALLY spicy)
- 2 15oz cans white beans
- 1 28 oz can diced tomatoes
- 3 limes
- 2 tbs cumin
- 3 cups of veggie broth
- salt & pepper
- Add all remaining ingredients (except the limes) to a large pot
- Keep heat on medium and simmer for 15-20 minutes with cover on (constantly stirring)
- Grate the zest of 1 lime and add to the soup
- Squeeze the juice of 2 limes into the soup