Pasta with Roasted Sweet Potatoes, Feta and Arugula

This is one of my new favorite recipes. I can't get enough of it. I had never cooked with leeks before this recipe so I had to do some research. Actually, my first attempt of the recipe was a bit of a flop because I had no idea what I was doing with the leeks. So just as a heads up: use the white and light green part of the leek and just discard the darker part (I did the opposite on attempt #1 and it tasted like we had sand in our food). Also, make sure to rinse the leeks really well after slicing them. There are lots of layers and it will be impossible to clean unless you cut first, separate the rings, and soak for a minute in water. 

What I love about this recipe is that the ingredients are so basic and simple. It doesn't take much to bring out the incredible flavors that are naturally present in the ingredients. Not to mention this is a super food! So many good, nutrient-dense ingredients with absolutely amazing flavor. 

Just as a heads up, this recipe makes a ton of food. It will feed a family plus lots of left overs. Count of it. 

adapted from Donna Hay via Sidewalk Shoes

Ingredients:
1 1/2 lb sweet potatoes, diced
2 tbsp olive oil
salt
4 leeks, chopped
1 Tbsp rosemary, chopped
1 lb whole wheat penne  pasta
6 oz crumbled feta cheese
8 oz arugula
cracked black pepper

Directions:
1. Toss the sweet potatoes with 1 tbsp oil, salt and pepper.  Spread on a baking sheet and roast at 400 for 30 minutes or until soft and browned.

2. Place 1 tbsp oil in a small skillet.  Add the leeks and rosemary and cook for 7 minutes, or until soft and golden.

3. Cook pasta in boiling, salted water.  Drain and place in a large bowl.  Toss with sweet potatoes, arugula, leeks and feta.

Roasted Green Beans

I got this recipe from a magazine that my cousin. Dana, handed down to me. The magazine is full of great recipes, including this gem. We recently made this as a side and I loved it. I'm normally not a huge fan of green beans but thanks to this recipe I am now converted.

Ingredients:

1 1/4 lb. green beans, trimmed (5 cups)

1/2 cup chopped walnuts

1 1/2 Tbs. finely chopped fresh rosemary

1 Tbs. olive oil

Directions:

1. Preheat oven to 475 degrees.

2. Toss all ingredients in bowl; season with salt and pepper (don't forget this step - I forgot the first time I made them and felt the difference). Spread on rimmed baking sheet. Roast 15-17 minutes, or until beans are tender and browned in spots, stirring occasionally. 

Makes 6  2/3-cup servings.

Source: Vegetarian Times

Per serving:

110 calories; 3g protein; 9g total fat (<1g saturated fat); 7g carbohydrates; 0gm cholesterol; 5mg sodium; 3g fiber; 3g sugars

Nutritional Information:

Creamy Split Pea Soup

If there is a recipe I have searched high and low for, it is a good split pea soup recipe. I must have gone through a dozen recipes in search of a good one. I don't know why I just didn't give up. I must have known that someday I wound find THIS. And let me tell you: it was WELL worth the wait and the many failed attempts. Oh my goodness. This soup is truly for the soul. Even Joey likes it (that speaks volumes). Just thinking about this soup makes me get all warm and fuzzy inside.

Ingredients

• 1/2 pound sliced bacon, diced
• 1 large onion, chopped
• 2 celery ribs, sliced
• 1 pound dried green split peas
• 2 quarts water
• 2 medium potatoes, peeled and diced
• 2 cups diced fully cooked ham
• 2 teaspoons salt
• 1 bay leaf
• 1/4 teaspoon pepper
• 1 cup heavy whipping cream

Directions

1. In a Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving drippings. Add onion and celery to drippings. Saute until vegetables are tender; drain. Add the peas, water, potatoes, ham, salt, bay leaf and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until peas are very tender, stirring occasionally. Discard bay leaf.
2. Cool slightly. Process in small batches in a blender until smooth. (I reserve about half of the soup to NOT be blended. This just makes it a little more hearty and chunky. Merely preference.) Return to Dutch oven; stir in cream. Heat through (do not boil). Garnish with reserved bacon.

Source: AllRecipes.com

Spaghetti Squash with Super-Thick Bolognese Sauce

My sister-in-law introduced me to this recipe and now it's one of my favorites. Such a clever idea to substitute spaghetti squash for pasta. I love it. And really, if you want to be boring, you can just use normal spaghetti sauce on the squash, but I'd highly recommend this recipe. Now, Rachel Ray, the creator of this recipe, uses a lot more fancy ingredients than fit into my budget, so I've adapted it to make it more realistic for my household. If you want to see her ingredients, just click here for the original.

INGREDIENTS

• 1 large spaghetti squash, cut in half lengthwise, seeds removed
• 6 tablespoons extra virgin olive oil (EVOO), divided
• Salt and ground black pepper
• 1/2 cup grated Parmesan cheese, plus more for topping, if desired
• 1/4 pound bacon, chopped
• 1-1 1/2 pounds ground beef or turkey
• 1 carrot, peeled and cut into small dice or shredded
• 1 medium onion, cut into small dice
• 3 cloves garlic, finely chopped or grated
• 1/4 cup tomato paste
• 1/2 cup grape juice
• 1/2 cup beef stock
• 1/2 cup fresh basil (about a handful), chopped
• 1/2 cup fresh parsley (about a handful), chopped

PREPARATION

Pre-heat the oven to 400ºF.

Place the spaghetti squash halves, cut-side up, onto a baking sheet. Drizzle with 2 tablespoons of EVOO, salt and pepper. Turn the squash over so they're cut-side down and roast until the flesh is tender, about 45 minutes to an hour. Once cooked, use a fork to loosen the squash strands up. Drizzle with 2 tablespoons EVOO, ground black pepper, and a sprinkle of cheese. Reserve squash in the shells.

While the squash is roasting, place a large skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add the bacon to the pan and cook until crispy, about 5 minutes. Add the beef to the pan and cook until golden brown, 6-7 minutes. Add the carrots, onion and garlic to the pan and cook until the veggies are tender, about 5 minutes.

Season everything with salt and pepper, then add the tomato paste, cooking it until golden brown and aromatic, about 1 minute. Add the grape juice and beef stock, scraping the bottom for any bits that may be stuck, and cook the sauce until thickened and slightly reduced, about 5 minutes.

To serve, ladle the meat sauce on top of each squash half and garnish each with fresh basil, parsley and additional Pecorino Romano cheese.

Cheesy Kale Chips

I came across these gems from one of my new friends here in Pittsburgh.She is extremely knowledgeable in the way of health foods and I have a feeling that I'll be posting many more recipes from her (as long as she keeps inviting me over to eat her food). Back to the kale chips: So tasty. From someone who absolutely loves salty, crunchy snack, this is definitely a great alternative to potato chips. 

Cheesy Kale Chips

Ingredients:
2 lbs kale (your average grocery store bunch of kale)
1 tablespoon lemon juice or lime juice
¼ cup extra virgin olive oil
½ teaspoon salt
1/3 cup cashews, ground (you are trying to make a crumbly powder, not cashew flour or paste.)
1 tablespoon nutritional yeast (This is what gives the cheesy taste even though it has no cheese. You can find it at Whole Foods)

1. Preheat oven to a temperature somewhere between 175 and 200. The lower the temperature, the longer it takes. The higher the temperature, the more you have to rotate and turn the trays.

2. Remove the tough stalks from the kale and rip into pieces. Remember that they will shrink considerably. Wash and dry the kale, and set aside.

3. In a very large mixing bowl mix the olive oil, lemon juice and salt. Toss the kale with the dressing. Sprinkle the cashews and nutritional yeast over the kale, tossing to coat each piece. You want each piece lightly coated, but you still want to be able to see the kale underneath. If you have too much cashew on a piece it won't dry properly.

4. Spread the coated kale on two or three large baking sheets in a single layer. Make sure the pieces are laying relatively flat and aren't folded over too much.

5. Check on the kale chips about every 30 minutes. Each time you check on the chips, rotate the baking sheets from top to bottom or front to back so the chips can dry evenly. You can also encourage even drying by turning the kale chips over on the baking sheets once during the drying process after the first hour. I do this with pieces that are having a hard time drying.

When they are crunchy they are all done (it takes me about 2 hours). Enjoy!


Source: Erin Starks-Teeter