Spicy Cauliflower Burgers!

Another classic from Pinch of Yum! I love this site, and get so many healthy recipe ideas from them.

This recipe has quite a bit of prep time, so be warned! First you have to cut up a head of cauliflower into florets, sprinkle with lots of spices, and roast. While the cauliflower is roasting away, boil water to prepare the quinoa. Then grate a block of monterrey jack cheese. Combine with breadcrumbs and eggs to form patties. I chose to bake the patties instead of cook them on the stovetop (as is my tendency with this kind of thing), because although I added one more egg than the recipe called for, I didn't feel the patties were strong enough to withstand so much flipping around with a spatula.

I prepared these with toasted sesame buns, chipotle mayo, shredded lettuce, and smashed avocado. They were so good! My husband came home from work and ate 4!

Recipe link here!

Veggie Nuggets!

I saw this video on the Buzzfeed Facebook page, and I was all about it. Veggie nuggets? Perfect for me, considering my toddler has never had a chicken nugget before (and won't anytime soon - if I have anything to do with it!).

These are fantastic - made with a broccoli, cauliflower and carrot base, they are filling and healthy. I made a spicy siracha ketchup dipping side (adults only!) and they made a great weeknight dinner. I sauteed some spinach and prepared some rice to serve alongside the nuggets.

Recipe link can be found here!

Spaghetti Squash Alfredo With Chicken Sausage and Kale!

We recently went to our awesome neighbors' house for dinner, and we ate this incredible spaghetti squash with diced chicken sausage and sauteed kale, in a creamy (and healthy!) alfredo sauce. I had never cooked with spaghetti squash or chicken sausage before, and I was intrigued. I made this at home a few weeks later and it was delicious!

I highly recommend this recipe - it's healthy but packed with flavor and texture!

Recipe link here!

Vegetarian Meatballs With Masala Sauce!

I saw this recipe via video on Facebook, courtesy of awesome blog/site Pinch of Yum! I was immediately on board with the concept - a veggie base for the "meatballs", and a sauce made from tomatoes, coconut milk and Indian spices? Delish!

These were quite a hit in my household. I used a mix of cauliflower and broccoli florets for the base, so the "meatballs" were a little bit green at first, and I chose to bake them versus cook them on the stovetop, but these were minor changes, and the overall dish was fantastic. The sauce was silky smooth and so flavorful!

Find the complete recipe here!

Fall Cooking!

My husband and I both love to cook. In our newly remodelled kitchen in our new home? Even better! My husband designed every aspect of our new kitchen and it is a chef's dream - plenty of light, gorgeous granite counter space for prep, and handy cabinets every which way.

Gemelli with fresh pesto and burrata cheese.

Oven roasted chicken thighs, marsala baby bella mushrooms, and oven roasted asparagus.

Orzo salad with roasted zucchini, potatoes and mushrooms, and grilled chicken breasts.

 Linguini alle vongole - pasta with clams in white wine sauce.

Cheese plate, grapes, and a glass of Cabernet - this is a weekly staple at our house!

Veggie Egg Cups!

Small, muffin-sized veggie egg cups are packed with protein, taste great, and refrigerate well. They're perfect for sticking in the fridge at work and heating up throughout the week.

The recipe can be found here!

I used sweet kernel corn and roasted zucchini as the veggies to add to the eggs, and made sure to include shredded cheddar cheese within the veggies to add extra flavor. Once the muffin pan was set, I topped them off with grated asiago and parmesan cheese for some added oomph!

Asparagus: A Love Affair (Part Two)

Last night, I put those remaining asparagus stalks to good use and turned them into a soup. First I sauteed a small yellow onion, roughly chopped, three cloves of garlic, and 1 tsp of finely minced thyme leaves in olive oil. Then I added the diced asparagus (into 1/2 inch chunks) and let it heat up for 5-10 minutes. Next, I added a combination of chicken stock and water, and let it simmer for 30 minutes. I added salt and pepper, and used an immersion blender to puree it in the pot. Final touches included a squeeze of lemon, and a cookie-dough-sized scoop of sour cream with a few sprinkled of grated Gruyere cheese for garnish.

Recipe: http://www.epicurious.com/recipes/food/views/cream-of-asparagus-soup-creme-dasperges-104746

Asparagus: A Love Affair (Part One)

Why have I not noticed up until now how lovely asparagus is as a vegetable? A tray of gorgeous asparagus caught my eye in the grocery store yesterday, and I decided to search for a recipe that would suit my impulse purchase. I settled on these gorgeous roasted mushroom and asparagus tarts using puff pastry sheets from Bon Appetit!

My modifications:

• I cut off the asparagus spears, and put the stalks away in the fridge to use for soup later on (most likely tonight).
• I could not find creme fraiche anywhere, so I substituted half sour cream and half plain, non-flavoured yoghurt. 
• I used shiitake mushrooms, and roasted them for ten minutes in hot butter. The smell and nutty, buttery, meaty taste that came off of these was incredible!
• Puff pastry sheets are super easy to use! I thawed them for 40 minutes on my countertop, and then they were so easy to roll out and cut for the tarts.
• This recipe is very versatile and open to changes. Besides the veggies and cream, I added in grated Gruyere cheese, lemon zest, fresh thyme (chopped very finely), salt and pepper. Simple, but elegant and delicious!

Stay tuned for Part Two: Asparagus Soup!

Recipe Link: http://www.bonappetit.com/recipe/asparagus-and-mushroom-tarts

Asian Marinated Salmon!

Last night I was in the mood for something flavorful and a little different. I looked up an Asian marinade for meat and decided to use it on salmon. I loved the freshness of the ginger and garlic, paired with the syrupy goodness of the honey, sesame oil, and soy sauce. I toasted some sesame seeds to top the salmon with, and roasted diced zucchini and yellow squash to accompany the fish and white rice. Delicious!

Recipe: http://damndelicious.net/2013/11/13/sesame-ginger-salmon/

Brussels Sprouts!

I will admit, I wasn't always a big fan of brussels sprouts. Up until last December, I would not have thought of ordering them in a restaurant. After going to an amazing tapas place in D.C. with my best friend, my worldview changed. I wanted to create that delicious dish of crispy brussels sprouts with lots of olive oil and bacon. To accompany this side dish, I decided to try a recipe for yogurt chicken I had seen a few times in Pinterest (recipe). The only difference was that I used plain yogurt instead of mayo for the chicken. It came out moist and well-seasoned!

Zucchini Cakes!

For last night's dinner, I roasted some tilapia filets in the oven with lemon juice, olive oil, salt, pepper, and garlic powder until nice and flaky. To accompany the protein, I decided to change it up and instead of roasting zucchini, I made zucchini cakes. I got the recipe from Pioneer Woman and they came out great! Grated zucchini is flavored with eggs, Italian-seasoned breadcrumbs, salt, pepper, and garlic powder and then pan-fried until browned. Served with a big squeeze of lemon!

Zucchini & Yellow Squash Soup!

I love to make soup purees using fresh vegetables and not much else. The basics are easy: sautee and onion and some garlic cloves in olive oil, and then add any diced vegetable (in this case 3 zucchinis and 5 yellow squashes). Once all the veggies are softened, add enough chicken stock to cover, and let simmer for 20 minutes, until everything is tender. Then I like to add salt, pepper, white wine, lemon juice, and a touch of cream before pureeing everything into a warm, comforting soup. As you can see, this was a hit at my house! I like to make this soup because it is so versatile. You can make it vegetarian by using vegetable broth or vegan by omitting the cream at the end. You can use frozen vegetables, or whatever is in season.

Happy New Year 2013!

My man and I decided to celebrate the new year by having a quiet night in together. I cooked, we drank wine, and it was lovely and peaceful. I sauteed shrimp in olive oil, lemon juice, butter, garlic powder, salt, pepper, and sliced cherry tomatoes, served over a bed of wilted spinach. I roasted tricolor potatoes and cherry tomatoes in olive oil, salt, and pepper and served alongside cheddar garlic biscuits (red lobster style - recipe here). Yum!

Happy Anniversary!

Christmas was very special this year. Not only was it the first one for my boyfriend and I as living together, but it was also our official one year anniversary. We didn't really celebrate on the day since we were with both of our families, but I decided to surprise him with a romantic dinner a few days later. I feel like I haven't been in the kitchen, cooking a meal in ages. Between my busy busy job and school, I have not had the time, nor made the time, for about two months. It felt so good to grocery shop in WholeFoods and come home and be a little housewife. I decided to keep it simple, with fresh flavors. I had some lovely tilapia filets, and I baked them in foil with diced cherry tomatoes, chopped garlic, olive oil, lemon juice, lemon slices, salt, and pepper. To serve alongside, I decided to oven roast four different types of veggies and not serve a rice or pasta side. I diced butternut squash, yellow squash, zucchini, and portabella mushrooms and roasted them in olive oil, salt, pepper, and a bit of garlic powder. Everything came out fresh, delicious, and so healthy! I also made a simple chocolate mousse, using heavy whipping cream and melted Ghiardelli dark chocolate, to be served with raspberries. Yum!