‘savory’ Category

  1. spaghetti squash “lasagna”

    February 12, 2016 by Angie

    I’m really into spaghetti squash lately. I found this recipe from UpRoot Kitchen and made it with a couple of changes. Robbie even liked it. I want to eat delicious cheesy, saucy, spaghetti squash everyday so this recipe is a major winner in my book.

    a "slice" of spaghetti squash lasagna

    Look at that – mmmmmmm.

    My Changes:

    I omitted the egg, grape tomatoes, and crushed red pepper. Recipes with ricotta love to tell you to throw an egg in there. I just don’t and there are no consequences, as far as I can tell. The grape tomatoes and crushed red pepper were less “omitted” and more “forgotten in hunger”. I used a block of part skim Mozzarella instead of the shredded variety. I like that I can cut or peel off small pieces which melt beautifully.


    the whole lasagna

     Melty Mozzarella pieces

    side view

    Here’s a view from the side right out of the oven!


  2. cauliflower fried rice with tempeh and vegetables

    December 31, 2015 by Angie

    I saw a very intriguing recipe on a blog called Healthy Nibbles and Bits, via one of my favorite blogs, Kalyn’s Kitchen. It’s cauliflower fried rice with baby bok choy. Robbie loves fried rice and I love cauliflower. I tried my own version adding tempeh and some different vegetables. It’s really quite delectable. I will be making this one again!

    caulifower "fried rice"

    Ingredients:

    1 large head of cauliflower
    1 package of tempeh
    teriyaki sauce
    peanut oil
    1/2 of a red bell pepper, diced
    2 zucchini, chopped
    a handful of snow peas
    2 handfuls of bean sprouts
    2 handfuls of spinach
    1 and a half bunches of green onion
    about a tablespoon of minced garlic
    sesame oil, to taste
    soy sauce, to taste

    Instructions:

    1. Cut tempeh into small squares and marinate in about 3 tablespoons of teriyaki sauce in a small bowl.

    2. Heat a large pan for the vegetables and a small pan for the tempeh. Add a small amount of peanut oil to the small pan and a small amount of sesame oil to the large pan.

    3. Wash the large head of cauliflower and chop it into smaller pieces. Place the pieces in a food processor and process briefly to achieve a rice-like size and shape. It didn’t take long at all and my food processor is not very good.

    4. Start browning the tempeh in the small pan, turning to brown each side of each cube.

    5. While the tempeh is cooking, wash and chop/prepare all of the vegetables. Throw them in the large pot in the following order, stirring and waiting a minute or two for each to cook: red bell pepper, zucchini, white parts of the green onion, snow peas, bean sprouts, spinach, green parts of the green onion.

    6. Once the vegetables are cooked, add the cauliflower “rice” to the vegetables pan and stir. Add in about a tablespoon of minced garlic. Add soy sauce and sesame oil to taste.

    7. Once the cauliflower has warmed up and the tempeh has browned, add the tempeh to the large pan. Add soy sauce and sesame oil as needed.

    veggies!


  3. garlicky cauliflower and goat cheese puree

    December 30, 2015 by Angie

    It may not look like much, but this new side dish is soooo good! It’s from my favorite low-carb blog, Kalyn’s Kitchen. She calls it pureed cauliflower with garlic, parmesan, and goat cheese. I followed her recipe except I didn’t add any half and half or cream. It’s similar to very creamy mashed potatoes and was not difficult to make. 10/10 will eat cheesy cauliflower again!

    yum!

    So cheesy.


  4. goat cheese, arugula, & fig preserves panini

    November 10, 2015 by Angie

    Robbie and I are suckers for grilled cheese sandwiches. I made these “grown-up” grilled cheese sandwiches with French bread, goat cheese, extra sharp cheddar cheese, arugula, and fig preserves. I cooked them on a grill pan in olive oil, where I pressed them with a dish and a heavy bowl. My understanding is that the pressing and grill marks qualify them for panini status. I’m going with panini because I am a resplendent woman deserving of an elegant sandwich.


    pile of arugula on top of cheesy bread goodness

    Serves two as an entree

    Ingredients

    freshly baked French bread – I used just shy of half of a baguette
    about 2 oz goat cheese
    about 3 oz sharp cheddar cheese, cut into thin slices
    4 tsp fig preserves
    3-4 handfuls of arugula, washed
    olive oil

    goat cheese, arugula, & fig preserves panini

    Directions

    1. Heat a grill pan over medium heat. Coat it in thin layer of olive oil.

    2. Cut the French bread to make two hearty chunks then cut those in half horizontally.

    3. Spread the goat cheese on the bottom half of each sandwich.

    4. Spread the fig preserves on the top halves.

    5. Place the both panini bottoms on the grill pan. Top with about 2/3 of the washed arugula. Top that with slices of the sharp cheddar followed by the top halves of the paninis.

    6. Place a dish upside down over the paninis. Put something heavy on top of that to press everything down. I used a glass bowl.

    7. Once the bottom half has grill marks and the cheese is starting to melt, flip the paninis over and replace the dish/bowl pressing setup.

    8. After that side is cooked and the cheese is melted, plate the paninis and top them with the rest of the arugula.

    couple of paninis


  5. butternut squash & goat cheese penne

    November 8, 2015 by Angie

    I like fall and squash. I saw this recipe for penne with butternut squash and goat cheese on the Food Network’s site. I made deliciously cheesy pasta based on it.

    butternut squash & goat cheese penne

    Cheesy penne and butternut squash closeup

    Ingredients

    box of penne pasta
    medium butternut squash, peeled and cut into small cubes
    yellow onion, diced
    olive oil
    salt & pepper, to taste
    about 5 oz goat cheese
    dried basil
    garlic powder
    parsley flakes
    crushed red pepper
    shaved parmesan cheese

    big bowl of yum

    Directions

    1. Preheat the oven to 425 degrees.
    2. Wash the butternut squash. Peel the skin off using a peeler. Cut the squash into small cubes.
    3. Dice the onion.
    4. Oil a cookie sheet with olive oil. Arrange the butternut squash cubes and diced onion on the cookie sheet. Drizzle with olive oil. Sprinkle with salt and pepper. Bake for 45 minutes. Set the vegetables aside to cool once cooked.
    5. While the vegetables are baking, start boiling water to cook the pasta according to the directions on the box.
    6. In a large bowl, add the goat cheese and break it up with a spoon.
    7. Add in the cooked and drained pasta. It’s okay if a little hot water gets in there – it will help melt and mix up the goat cheese. Stir to coat the pasta with the goat cheese.
    8. Add in the baked butternut squash and onion and stir gently.
    9. Top with the spices to taste and stir. Sprinkle with a handful of shaved parmesan cheese.

    a serving

    So good!


  6. twice baked spinach spaghetti squash

    September 29, 2015 by Angie

    I cooked and ate spaghetti squash for the first time last week. I’ve never met a squash I didn’t like so I’m not surprised that I really loved this. I used this twice baked kale spaghetti squash recipe from Food52 as a guide.

    a savory bite

    Serves two people as an entree.

    Ingredients

    1 medium spaghetti squash
    olive oil
    salt and pepper, to taste
    minced garlic, about a teaspoon
    yellow onion, diced
    a bag of fresh spinach, stems removed
    1/2 to 1 cup shredded mozzarella cheese
    1/4 to 1/2 cup shredded parmesan cheese
    red pepper flakes, to taste

    twice baked spaghetti squash

    Directions

    1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
    2. Wash the spaghetti squash and then cut the top off of it so you can put it down without it rolling all over the place.
    3. Use your most serious knife to cut the spaghetti squash in half lengthwise.
    4. Scoop the seeds and pulpy stuff out of each half. Try to leave the part under that intact.
    5. Drizzle olive oil over the insides of the squash. Sprinkle with salt and pepper. Place the squash halves facedown on the parchment-lined baking sheet. Bake for about 45 minutes until the inside of the squash has softened and there are some browning, crystalizing parts.
    6. While the squash is baking, chop the yellow onion. De-stem the spinach leaves.
    7. Heat a pan with some olive oil in it. Add the chopped onions and minced garlic. Sauté until the onions are softened. Add the spinach leaves and cook until they have wilted. Set the vegetable mixture aside.
    8. When the squash looks ready, take it out of the oven, but leave the oven on. Heck, crank it up to 425 degrees.
    9. Using a spoon, scrape out the insides of the squash halves. It will look like spaghetti!
    10. Transfer the spaghetti looking insides and the vegetable mixture to a large bowl.
    11. Add the mozzarella and parmesan cheeses. Sprinkle with salt and pepper and red pepper flakes to taste. Stir to combine.
    12. Spoon the mixture back into the squash shell halves. Sprinkle the tops with a little more parmesan cheese. Bake for about 15 minutes on 425 or until the cheese is melted and starts to brown a little.

    they are twins!


  7. veggie and egg white breakfast “muffins”

    July 7, 2015 by Angie

    I have been on the hunt for a new high-protein, low-carb, breakfast food. I got the idea for these egg white muffins from my co-worker and used this recipe from I Don’t Go to the Gym as a guide. I found certified humane egg whites online from Eggology. It makes me feel a lot better about eating eggs. Nutritionally, the Eggology egg whites really can’t be beat.

    veggie and egg white muffins

    Disclaimer: A silicone muffin pan is required. I killed a metal muffin pan the first time.

    Ingredients

    olive oil
    2 green onions, sliced
    2-3 yellow squash and/or zucchini, finely chopped
    a big handful fresh spinach
    about a tablespoon of minced garlic
    2.5 cups of Eggology egg whites
    a handful of reduced fat shredded Mexican cheese, optional (I forgot to add cheese to the muffins shown and they are just as tasty without it.)
    add dried oregano, turmeric, garlic powder, nutritional yeast, salt, and pepper to taste

    Steps

    1. Preheat the oven to 350 degrees. Lightly grease the silicone muffin pan with olive oil. Place the muffin pan on a cookie sheet.

    2. Wash and finely chop the veggies of your choosing.

    3. Pour a little olive oil in a pan and add the squash and garlic. Cook for a few minutes. Repeat adding the green onion and then the spinach last.

    4. Transfer the sautéed veggies to a bowl. Pour the egg whites into the bowl. Add a handful of the shredded Mexican cheese and salt and pepper to your liking.

    5. Pour the egg white and veggie mixture into the greased silicone pan. Bake for 20-25 minutes.

    6. Pop the adorable muffins out of the pan and gobble them up! Or save them to microwave for breakfast throughout the work week. I have been baking them on Sunday and eating four each morning on Monday, Tuesday, and Wednesday. I could stretch it to Thursday, but I start to get freaked out about leftovers by then.

    a happy breakfast

    They are perfect with a Robbie-made soy latte <3


  8. sweet potato & black bean casserole

    July 3, 2015 by Angie

    I tried yet another casserole with Mexican flavors recently. This one is centered around chunks of sweet potato and a bunch of black beans. It’s this recipe from Kim’s Cravings. I followed the directions closely except for omitting the cinnamon and using just two low-carb tortillas. It was a resounding “Seconds, please!” from both halves of Robgeleen. Considering it was topped with magnificent avocado slices, I don’t know who could resist.

    a piece of casserole


  9. vegan tofu & vegetable frittata

    June 10, 2015 by Angie

    I have been on a quest for a new breakfast. I love the blog Fat Free Vegan so I looked there for protein-packed breakfast recipes. I made a slightly altered version of her vegan zucchini frittata Tuesday night. It is potentially too labor- and dishes-intensive to be my every weekday breakfast, but, man oh man, it is phenomenal tasting. I love it so much. The seasoning is just right and the silken tofu, tahini, and soy milk make it deliciously creamy. I ate some of it right out of the oven because I couldn’t help myself!

    tofu frittata

    I warmed some up for breakfast yesterday and today and still have enough to eat tomorrow morning. I could have stretched it to four meals, but I get shaded out by leftovers after the third day.

    Breakfast!
    Tofu frittata and a soy latte lovingly made by Robbie = perfect breakfast!

    The substitutions I made were in the vegetables used. I used three green onions, a medium sized zucchini, a medium sized yellow squash, and a lot of minced garlic. I meant to include fresh spinach but totally forgot 🙁 I couldn’t figure out how to “shred” the squash so I diced them and it worked out just fine.

    I followed the blender part as directed except I used a food processor because I only have an immersion blender. I also followed the pan preparation directions by spraying oil then putting a circle of parchment paper on top. I had no issues getting the frittata out of the pan. In fact, it pretty much flew out and then I couldn’t get it back in the pan without injuring it. I don’t mind because it’s just for me, but if I made this for a fancy brunch I would be sad, so beware.

    close up tofu frittata
    Hot out of the oven!

  10. soy crumble and black bean taco casserole

    June 2, 2015 by Angie

    I haven’t cooked anything new in way too long. I saw this recipe for a one-pot taco casserole in an email I got from My Fitness Pal. I changed it up a little to make it vegetarian and eliminate the need for a packet of taco seasoning. Robbie and I both really liked it and, while it took two pots, it was worth it. In the future, I think I will add more veggies, possibly a bell pepper and some fresh spinach, and garnish with avocado slices.


    a little serving

    Ingredients

    safflower oil
    Two 12 oz bags of soy crumbles (I used Morningstar Farms Grillers Crumbles.)
    half of a 10 oz bag of frozen corn kernels (I used less because Robbie is not a corn fan.)
    One 15 oz can of black beans, drained (El Ebro is where it’s at.)
    One and half cups of salsa (I used Green Mountain Gringo brand in mild.)
    a yellow onion, diced
    about one and half tablespoons of homemade taco seasoning: equal(ish) parts garlic powder, onion powder, crushed red pepper flakes, dried oregano; followed by a larger amount of paprika; an even larger amount of cumin; and a very large amount of chili powder (I really winged this and it tasted awesome. If you want to measure out a big batch and store it, more power to you.)
    salt and pepper to taste
    about one cup of shredded reduced fat Mexican cheese

    soy crumble and black bean taco casserole

    Instructions

    1. Preheat the oven to 375 degrees.

    2. Heat a large pan and add a few drops of your favorite oil. I used safflower oil because it doesn’t impart a taste onto the soy crumbles the way olive oil can. Add the soy crumbles. Cook, stirring occasionally. When the crumbles are about half way through cooking, add the diced onion. Continue cooking until the crumbles are cooked through and slightly browned.

    3. Add the salsa, frozen corn kernels, and homemade taco seasoning to the soy crumbles mixture. Cook for about 2 more minutes.

    4. Pour the mixture into a large casserole or glass baking dish. Pour the drained black beans on top. Bake for about 20 minutes.

    5. Sprinkle a layer of cheese on top and baked for another five minutes.

    6. Serve with tortillas, chips, taco shells, avocado slices, cashew queso – whatever you’re into!

    Robbie made tiny burritos with his

    Robbie made adorable mini burritos with low carb tortillas!