Fall is the time for soup. Or.. Well anytime is the time for soup in my world. I love soup!
This recipe for corn and tomato soup is quite different than other soups I’ve made. I have never blended up corn before. I had my doubts… But it turned out really tasty!
Step 1 was to roast the corn, tomatoes and garlic. I just used frozen corn since it was no longer in season. But I used lovely tomatoes from our garden.
Step 2 was to cook up the onion in some oil in a pot. Then the peppers, broth, paprika and chili powder are added. Note- the recipe called for chipotle chili powder, so I used chipotle, but it made it very spicy! I will use regular chili powder next time!
The next step is to add the roasted corn and tomatoes to the pot. Then it is simmered for about 20 minutes.
My helper was busy stirring.
Finally, the soup is blended. I chose to use an immersion blender.
Other than this soup being too spicy for my daughter to eat, it was very tasty!
Are you sick of squash yet? Clearly I’m not. This recipe from Pink Troll Kitchen is a yummy dinner option.
To make it, I first cut the spaghetti squash in half and scooped out the seeds. I let it bake for about an hour on a cookie sheet with olive oil.
While the squash was cooking, I prepared the other ingredients. The basil, spinach, minced garlic and tomatoes are put aside in a bowl.
I used larger tomatoes, which were from our garden.
When the squash was done, I scooped out the flesh into the bowl. I mixed it all up with some olive oil, salt and pepper.
Next comes the cheese. Now, in typical me fashion, I didn’t go and buy this one ingredient, and just used the cheddar I had at home. Which kind of defeats the point of it being caprese. I seriously need to learn to follow directions. Haha.
The mixture is then put into a baking dish and sprinkled with the remaining cheese over top.
The dish spent about 35 minutes in the oven. This is what it looked like when it came out.
Now, although I used the wrong cheese, this was still a pretty tasty dish! My 2 year old gobbled it up (minus the tomatoes). That makes me one happy mama!
This is another post from a recipe from damn delicious. If you have spent any time on that blog, you know why I’m frequently trying her dishes!
I made these meatballs for a weeknight dinner. We had steamed coconut buns and stir fried veggies to go with them.
To make the meatballs, you put the ground beef into a bowl with the sesame oil, panko, ginger, egg and garlic. I didn’t have green onions and didn’t think that warranted a trip to the grocery store (don’t make this same error- get the green onions!).
After the meat is all mixed up, the meatballs are formed. Mine were a bit bigger than the recipes.
While the meatballs cook in the oven, the sauce is made. All that is required is to combine the hoisin, rice vinegar, soy sauce, sesame oil, garlic and ginger. I doubled the recipe and used some for my veggies too.
When the meatballs come out of the oven, they are served and topped with the sauce. The recipe also says to garnish with green onion. See above.
Although it doesn’t look that pretty, this was an incredibly tasty meal!
If you’re looking for in season produce, squash is great during fall.
In the past, I’ve always had spaghetti squash as a side dish. For this recipe, the spaghetti squash is the main. The first step is to cut the squash in half and clean it out. It is baked in the oven for 45 mins.
While the squash cooked, I prepared the rest of the ingredients.
Once the squash was done, I scraped the flesh into a bowl and set it aside.
The next part is to cook up the onion and garlic in a pan. Once they are soft, the tomatoes are added in.
When the tomatoes are soft, the spaghetti squash is mixed in.
After the squash is warmed through, the dish is taken off heat and the Parmesan and basil is added. And voila! The meal is ready to be served.
I loved this dish! And Matt did too. I was hoping Chloe would too, since she likes noodles. But apparently she wasn’t fooled. Darn!
I was worried this wouldn’t be sufficient as a meal. But I was wrong. I was full but wanted to eat more because it was delicious. I will be making this again very soon!
I’ve seen this zucchini crust pizza floating around on Pinterest a lot. I had also heard lots of good reviews but just never got around to making it.
Well, I finally decided to try it. It’s really quite simple to make.
I grated my zucchini and mixed it with two eggs.
I then stirred the flour and salt in and spread out the mixture on a pizza stone.
The recipe said to bake the crust for 8 minutes, which I did. The crust didn’t look done at that point but I decided to follow the recipe. At this point, I should have left the crust in the oven until it looked more cooked. My pizza was soggy in the end.
I chose to use whatever I had in my fridge for toppings, instead of going to the store to get what was in the recipe.
The pizza spent 20 minutes in the oven but still wasn’t quite done, so I left it in for a few more minutes. It still was soggy in the middle. Thus the note before about cooking the crust longer!
Although the crust was soggy in the middle, it was still tasty. My 2 year old even ate a piece and a half. I will definitely be making this again!
When I meal plan, I often forget about a side dish. I get inspired by something on Pinterest and plan it and then forget the side.
This week, I was on the ball. I remembered (every day!!) to plan something to go along with the main.
This roasted cauliflower dish looked east and healthy so I decided to give it a try.
I chopped the cauliflower up into pieces.
I then added the olive oil, lemon juice, salt, pepper and garlic and mixed it all together.
Next I put it onto a baking sheet and baked in the oven.
When the cauliflower was done, I took it out and sprinkled it with the Parmesan. I don’t think I out quite enough Parmesan on though.
This dish was a healthy and easy side to prepare. Matt and I enjoyed it, but Chloe did not. But that’s ok. I will be making this again in the future!
What cauliflower dishes do you like?
I’ve made this recipe a few times but never blogged about it. It’s time now to share this delicious meal. The recipe is from pinch of yum.
The recipe starts out with sautéing the onion, then adding the garlic, quinoa and chili powder.
The broth is added and the quinoa is cooked for about 20 minutes.
While the quinoa is cooking, the shrimp is cooked in butter with chili powder. Right before the shrimp is done cooking, garlic is added to the pan. (Note: I had some raw shrimp and some cooked shrimp, so I cooked my raw first and added the cooked halfway through)
The shrimp is put off to the side and the butter sauce is made in the same pan. The remaining butter is melted and the garlic is added. And the sauce is done!
Once the quinoa was done, I added the shrimp and all of the butter sauce and mixed it all up. I didn’t bother with the parsley as I didn’t have any. Once served into bowls, I added some lemon juice. My 2 year old loves this dish. And although it’s made with butter, it’s actually fairly healthy.