Lemon-Parmesan Spaghetti Squash with Shiitake Mushrooms

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Serves: 4

-1 large spaghetti squash

-16 oz fresh shiitake mushrooms (or any other mushrooms you prefer)

-1/2 cup parmesan cheese

-1 tablespoon olive oil

-Zest of 1 large lemon

-2 scallions, chopped

-4 cloves garlic, minced

-1 tsp salt

-1 tsp freshly ground black pepper

Cut the spaghetti squash in half. Remove the seeds. Place face-up in the microwave with a wet paper towel covering the tops of them. Cook in the microwave on 5-minute cooking intervals to see if it needs more cooking. The inside of the squash should not be completely mushy, but you should be able to poke your finger in the spaghetti squash easily. Remove from the microwave and set aside.

In a large pan, add the olive oil and mushrooms. Cook until mushrooms are tender, then add the chopped scallions, garlic, zest of 1 lemon, and salt and pepper. Scoop out the spaghetti squash and add to the pan, stirring frequently to evenly distribute ingredients. Add in 1/2 cup of parmesan cheese, taste for seasoning, and serve! Garnish with more lemon zest and cheese if desired.

 

 

Roasted Pepper & Mushroom Enchilada Bake

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Ingredients:

-2 poblano peppers

-2 anaheim peppers

-1/2 tablespoon olive oil

-1, 16 oz jar of green chile sauce

-2, 4 oz cans of sliced mushrooms, drained

-12 corn tortillas

-1 cup of shredded cheese (I used cheddar, but you can use whatever you have)

Preheat the oven to 350 degrees. Place the peppers on a baking tray, drizzle with oil and sprinkle with salt. Roast in the oven until fork tender. Let the peppers cool, then remove the seeds and stem. Chop the peppers into bite sized pieces.

This dish will have 3 layers of corn tortillas. In a casserole dish, line the bottom with 4 corn tortillas. Top with 1/3rd of the green chile sauce, 1/3rd of the peppers and mushrooms, and 1/3rd of your cheese. Repeat this step 2 more times. Bake in the oven for 30-40 minutes, until cheese is melted and the casserole is warmed through. You can serve this with fresh cilantro, sour cream, salsa, and/or lettuce on top. Enjoy!

Hearty Tortellini and Vegetable Soup

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Today was a rainy, cool fall day. A hearty soup seemed like the perfect meal to make for dinner. I love soup, but sometimes find that they lack texture and flavor. This soup is packed full of different textures and salty, sweet, acidic, and creamy flavors. Perfect for a cool fall or winter night!

Ingredients:

-2 cups uncooked tortellini (I used spinach and cheese)

-2 large carrots, finely chopped (about 1.5 cups)

-1 red onion, finely chopped

-2 cups baby bella mushrooms, finely chopped, or 1, 8 oz can sliced mushrooms

-2, 28 oz can crushed tomatoes

-3 cups vegetable stock

-handful of basil, roughly chopped

-4 cups fresh spinach

-4 cloves garlic, minced

-1 tablespoon italian seasoning

-1 teaspoon garlic powder

-1 teaspoon red pepper flakes (or to taste)

-1 teaspoon salt (or to taste)

-2 tablespoons olive oil

-Fresh parmesan for garnish

In a large soup pot, heat olive oil on medium-low heat. Add carrots, onion, and mushrooms. Saute until the vegetables are fork tender. Add garlic and fresh basil and saute for one more minute. Add cans of crushed tomatoes, vegetable stock, and seasonings. Simmer for 30 minutes until flavors meld. Turn heat up to medium-high heat and when it comes to a boil, add the tortellini and fresh spinach. Cook until tortellini is cooked and taste for seasoning; adjusting if needed. Top with a spoonful of fresh parmesan if desired. Enjoy!

Gluten Free Pizza Crust Recipes; Cauliflower Addition

IMG_7649IMG_7651IMG_7645I have started to play around with some gluten free pizza crust recipes. I adapted this cauliflower crust from a recipe I found online. I like a lot of flavors in what I make, so I added some ingredients to the crust so that it has a great taste in and of itself. The crust took longer to cook than I expected, and it was hard to get it really crispy. BUT the flavor is all there, and I think the texture is pretty good too. I really loved this GF crust recipe & and will be making up some others as I toy around with different ideas of what to make it with. I hope you try this recipe out & give me some feedback. 🙂 xx

Yield: 2 crusts

-1 large head of cauliflower

-2 eggs

-1/2 cup shredded cheddar cheese

-1/2 cup parmesan cheese

-1 tsp salt

-2 tsps pepper

-2 tablespoons fresh basil, minced

-1 tsp oregano

-Parchment paper

Preheat the oven to 400 degrees.

Cut the bottom off of the cauliflower with all of the green leaves and hard stems. Break the cauliflower into small florets. Place all of the florets into a large pot with about 1 and 1/2 inches of water in it. Cover with a lid. On medium heat, cook the cauliflower until it is fork tender and begins to fall apart–about 15 minutes. Strain the cauliflower in a large colander to remove the excess water, and let the cauliflower sit in there for about 20 minutes until it is as dry as possible.

Pour the cooked cauliflower into a large mixing bowl. Lightly beat the eggs and then add them to the cauliflower, along with the remaining ingredients. Stir well until thoroughly mixed.

Place parchment paper on two cookie trays. Put the cauliflower mixture on the trays and spread it out using your hands. Make sure you use the same amount of mixture for each crust so that they cook uniformly.

Place into the oven for about 30-40 minutes, until it has browned. I removed the parchment paper mid-way through because I felt it was not getting crispy enough.

You can use whatever toppings you choose; I used whatever I had at my house which was cherry tomatoes, fresh arugula, basil from my garden, and baby bella mushrooms. I used just jarred tomato sauce as the base. Use whatever toppings and ingredients you have, and this meal comes together in about an hour and is DELICIOUS & healthy!

Vegetarian Stuffed Peppers with Tofu & Zucchini

Stuffed Pepper

Yield: 4 stuffed peppers

-4 peppers, I prefer to use red/yellow/or orange because they are sweeter

-1 large zucchini, diced

-1/2 white onion, diced finely

-2 cloves garlic, minced

-1 tsp cumin

-1 tsp cayenne pepper

-1 tsp salt

-1 package extra firm tofu, crumbled

-1/2 cup Red Hot Buffalo Wing Sauce

-2 cups shredded extra sharp cheddar cheese

-2 tablespoons olive oil

Preheat the oven to 375 degrees.

Cut the tops off of each of the peppers and remove the seeds from the insides of the peppers. Place them in a large glass pan with about 1/4 inch water on the bottom. Cover the pan with aluminum foil and place the peppers in the oven for 10 minutes. Remove them from the oven and set aside until we fill them later.

In a large skillet, turn the heat to medium-high and add 1 tablespoon olive oil. Add the diced onions and diced zucchini to the pan. Stir frequently until they get tender, then add the minced garlic, salt, cumin, and cayenne pepper. Stir well until the seasoning is evenly distributed. Turn off the heat and set aside.

In another skillet, add the remaining 1 tablespoon of olive oil on medium-high heat. Crumble the tofu so that it resembles small pieces of feta cheese. Add the tofu into the skillet and cook until it begins to caramelize and brown a little bit. Add the buffalo wing hot sauce and stir well. Cook for another 2-3 minutes then turn off the heat.

To fill the peppers, place about 1 tablespoon of cheddar cheese on the bottom of each pepper, then rotate spoonfuls of the zucchini mixture and the tofu mixture back and forth in the pepper. Once the peppers are full, top with another 1 tablespoon of cheddar cheese. Cover them with aluminum foil again and cook for another 30 minutes, until the peppers are tender. I took the aluminum foil off for the last 5 minutes so the cheese on top would get golden brown. Enjoy!