i have been trying to use the recipes that i have been pinning instead of just pinning them. i am usually very realistic about my pins. i am not overly ambitious because i know myself. i like things that are simple and easy. recipes that i don’t need to buy things that are only for one specific recipe.
i pinned this a while ago and there is no reason i haven’t made it sooner. it was really easy and a nice change from my spinach ricotta pie
spinach and feta bake
i followed the recipe exactly, but i didn’t measure the feta. i kind of just crumbled it on top. we were surprised how fluffy it was. the little bit of flour and baking powder gave it a great consistency.
- one bag frozen spinach, thawed and drained
- feta cheese, crumbled
- 2 tbsp Parmesan Cheese, grated
- 1/2 cup whole-wheat flour
- 1 tsp Baking Powder
- 2 tsp Garlic Salt
- 1/3 cup Milk
- 2 Eggs, beaten
Preheat oven to 200°C/400°F
Combine all ingredients except for feta cheese in a medium mixing bowl, mixing until combined.
Pour mixture into a greased 8″ round cake pan
Top mixture with feta cheese chunks and place into the oven.
Bake until the top is golden – about 20-30 minutes
served with sweet potato fries and creamy dipping sauce
sweet potato fries
- sweet potatoes cut in “fries”- i left the skin on because im lazy
- cube basil
- cube garlic
- kosher salt
- 2 T olive oil
combine all ingredients in ziploc bag, transfer to greased baking sheet and bake at 400 until ready (about 35 minutes)
creamy dipping sauce
a friend once made me turkey spinach burgers with spicy garlic mayo. it is now a staple in our fridge. we have it with a lot of things. her recipe is mayonnaise, garlic cubes (around 2 depending how garlicky you like things) and siracha sauce (it needs very little depending on how much “kick” you like), mix it all together
i had an avocado that was getting soft so i decided to combine it in the magic bullet with the spicy mayo and it was yummy
we have been consistent about vegan vednesdays: last week we had baked potatoes with vegan alfredo sauce- made with cauliflower, parsnips and almond milk. it was ok- it kind of tasted like we poured soup on a potato
2 weeks ago we had cauliflower steaks with mushroom gravy- it was fun but we only got 3 “steaks” out of a whole head of cauliflower. next time i would just pour the yummy gravy over cauliflower florets.
we’ve been trying- the past two wednesdays we had some creative fun with our dinners.
last week, we had
**baked eggrolls with peanut sauce and tofu.
you can really put anything you want in the eggrolls. i followed the recipe but i left out the snow peas. the peanut sauce was really yummy (i love anything with peanutbutter)
i have made tofu a few times but this was one of the first recipes that i would actually repeat . i like it when the tofu is hard, so by pressing the water out, (i put it on a paper towel between two plates) and baking it in small cubes, the tofu got crispy on the outside- just how i like it.
**this week we had portabella mushroom burgers. i saw a lot of recipes for the mushrooms stuffed with all different kinds of cheeses but that wouldn’t fit with vegan vednesday. i simply marinated the mushrooms in olive oil, balsamic vinegar and frozen garlic cubes.
- equal parts olive oil and balsamic vinegar
- two mushrooms, cleaned
- frozen cubes garlic
- preheat oven to 375
- marinate the mushrooms for 30 minutes
- bake for 10 minutes
Chimichurri Sauce- i apologize about the lack of measurements. it was a more like a creamy avocado spread and it added a lot of fun to the burger
- olive oil
- 1/2 avocado
- 2 cubes frozen garlic
- red wine vinegar
blend all ingredients in food processor/magic bullet
assemble sandwich- spread chimichurri sauce on bread, add sliced pickles, arugula and mushroom. (and whatever else you want as long as it doesn’t have animal products)
only problem with this meal- we each needed two burgers- one was not enough and that’s all we had. we added chickpeas to our salad to fill us up a little more.
on another note, it is “unprocessed october”. we are pretty good most of the time about avoiding processed food- we define processed as a food that has ingredients that you would not have in your kitchen. you can define it any way you want. one of our challenges has been finding “unprocessed” bread. we tried making our own in the bread machine but it doesn’t stay fresh. we just found a bread at trader joe’s that has an ingredient list we approve of and of course a taste that we approve of as well. so i made my burger on the bread and it was delish.
of the heavy holiday food we decided to go dairy leading up to it.
we were at friends for the weekend. i walked out wanting a lot of recipes but one of my favorites was a dill dressing from the bais yaakov cookbook. it’s a great dressing to keep in your fridge so you won’t end up using store bought stuff.
tonight we had salad with salmon and scalloped potatoes.
- whatever veggies you like in your salad
- dill dressing
- prepare the salad
- for the salmon- i sprinkled lemon pepper and garlic salt, baked at 400 for about ten minutes. (ten minutes/inch thickness of salmon) i then pan seared it to make it a little crispy because my husband really does not like salmon. he “tolerates” it because he knows its healthy and because i like it. let cool, and cut for the salad
- 1/2 c olive oil
- 2 tbsp brown sugar (called for more)
- 1/4 c white vinegar
- 2 tbsp yellow mustard
- 2-3 tbsp fresh dill chopped
- 4 garlic cloves
mix all ingredients together
i followed the recipe for scalloped potatoes from this website http://www.skinnytaste.com/ but i left out the butter. it’s easy and i must say, very yummy. i follow the site on pinterest because there are great recipes and ideas to make your favorite foods a little healthier
check out an old post from this time of year
may it be a year filled with health and happiness