Quick weeknight meal that uses up some veggies in the fridge. The combination of the spinach with the yellow pepper and kalamata olives was awesome. We used our tried and true Mark Bittman Whole Wheat Pizza Dough, though we did actually use all white whole wheat flour (I was out of all-purpose) with good results.
Gnocchi is one of my favorite dishes, and I often order it in restaurants. It never really occurred to me to make it at home until Mostly Meatless and a butternut squash on our counter that needed a job. I got this recipe from Bon Appetit, and it was outstanding…I would make a few changes, and it was a little time consuming, but it is a definite repeat. A little less butter next time (even halved, depending on your taste), and increase the nutmeg and squash so they don’t get lost in the flour/potato. It can be made ahead, which is great for get-togethers! I served this with a side of sauteed herb and garlic broccoli.
This was a recipe I got from Chow, and modified a little bit because a) I had no yellow lentils, and b) I really wanted to add paneer. I think the addition of paneer was a good one for sure – delish! But this would have done a little better with yellow split peas – it could have used the bulk. Still very good, though, and one we’ll make again. We’d normally serve this over rice or with some naan, though we’re trying to watch the carb overload during Mostly Meatless March. I paired this with curried roasted cauliflower.
First meal of Mostly Meatless March! We had a ton of eggs in the fridge and I was not feeling creative, so this is what happened. Inspired by a recipe on Chow, I made it with mostly egg whites to make it a little more low cal. Frittatas are one of my favorites for the versatility and clean out the fridge ability. It was quite good, and a nice start to being Vegetarian for a month (well, Pescetarian). The leftovers will make a great breakfast!
I really enjoy Cuban food, but this was not something I have tried before. When I saw it on Skinnytaste, I thought perhaps it was worth a try, as it was pretty healthy when made with very lean ground beef (in this case I used 96%, but 93% would fine). I checked out some other recipes and will modify a few things next time because we like a lot of flavor, but this was quite good! Definitely a keeper recipe, and the great thing is that it can be made in the slow cooker! Directions for both below. We served this over brown rice with steamed broccoli on the side.
This was awesome. I always have really good luck with Serious Eats, but I think this might be my new favorite recipe that I’ve gotten there. The flavor was great, and I was pretty excited to find a new use for the huge bag of star anise I have (besides pickling). It took quite a bit longer to cook than the recipe suggested, but I think that is because the pan I used was a bit too deep, so the cooking liquid didn’t cover as much of the chicken as it should have. I served this with a Soba noodle salad and bok choy.
This month’s Cooking Light has a feature on lightened lasagnas. Can’t beat low-cal lasagna! Oddly enough, the lightest of the bunch was a lamb and feta. Two things we both loved, lower-cal…that’s a winner! I did not deviate from the recipe except to use my own tomato sauce instead of canned, and it was very good as-is…the only change I would make besides would be to add some spinach for some bulk and color. I would stay to stick with an actual marinara/tomato sauce over just the canned crushed tomatoes – whether homemade or a jar, it will lend more flavor. Definitely a great “light” lasagna! This made a ton so plenty of leftovers for lunch, or a lazy cooking night…always a good thing!
Apparently I’m on a kick of stuffing pork with spinach. I mean, it’s delicious so it’s hard to argue. It’s also easy to make it pretty healthy and low cal. I got this recipe from Cooking Light, but ditched the sun dried tomatoes as I’m not a huge fan. I intended to sub roasted red peppers but I was out of them. Still good with just the spinach and feta as the filling. We served this with mashed cauliflower and garlicky roasted asparagus.
Roast beef is probably my favorite Christmas dinner. We don’t have beef too terribly often, and it’s always so festive! Aside from a kerfluffle involving the meat thermometer counting backwards, it was relatively simple to make, too…and came out perfectly! Definitely a keeper. This is a modified Food Network recipe.
We’re always looking for new ways to cook fish, and incorporate more of it in our meals. We had some frozen Arctic Char hanging out that needed something to do. I based this off a Food Network recipe for Garlic/Rosemary Arctic Char and went from there. We served this with roasted asparagus and roasted herb potatoes.
Om nom nom! 