POMEGRANATE, KALE, AND WILD RICE SALAD

POMEGRANATE, KALE, AND WILD RICE SALAD

Ummmm, seriously you guys, this is one of the best things on planet earth. It caught my eye at first just becuase of how pretty it was but then once I made it, ohhhh maaaaannnn oohhh mannn. Probably could’ve eaten the whole thing myself. The dressing to this is amaze-balls and I’m gonna make it for my regular salads all the time!

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INGREDIENTS
For the salad
1 cup pomegranate seeds
2 cups chopped(not tiny)baby kale
2 cups cooked wild rice (you can use leftover rice or buy precooked)
¼ cup toasted walnuts
¼ cup feta or crumbled goat cheese

For the dressing
½ cup minced onion or shallot
2 tablespoons olive oil
2 tablespoons water
2 tablespoons honey
½ tablespoon apple cider vinegar
½ teaspoon salt
1 squeeze lemon or orange juice

INSTRUCTIONS
Prep the salad ingredients (chop, rinse, toast, etc). Chill the ingredients in the fridge while you’re making the dressing if you want a cold salad.

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This is more walnuts than I used for the salad, but I toasted about a cup to use for various things, while I was at it anyway 🙂

Mince the shallot or onion and saute in ½ tablespoons olive oil to reduce the ‘bite’ of them. When soft and fragrant, remove from heat and transfer to a food processor. (If you want a stronger flavor for your dressing, skip the sauteing altogether. The shallot in particular works well for not sautéing method as they are milder)
Pulse the onions or shallot with the remaining olive oil, water, honey, apple cider vinegar, salt, and orange juice until smooth and creamy. Taste and adjust. Add additional olive oil or water to keep the mixture moving through the food processor.
Toss the salad ingredients together with the dressing just before serving. I prefer to serve this at room temperature or chilled slightly.

Then: Eat. It. All

Please tell me you guys like this one as much as I did!!!!

xoxo669058772380712020613

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Lemony Brussel Sprouts & Corn

Lemony Brussel Sprouts & Corn

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Ingredients:

1 lb brussel sprouts
2 ears of corn, kernels freshly cut off of the cob
3 tbs olive oil, divided
1/2 lemons-worth of juice
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
salt & pepper

Directions:
1. In a large pan heat 1 tbs olive oil over medium-high heat. Cut brussel sprouts in half and add to pan. Sprinkle with lemon juice, cayenne pepper, garlic powder, onion powder, and generous pinches of salt & pepper.

2. Shake and stir to coat, continue to shake every so often, to enable a caramelized sear but not an over-cook on one side.

3. After about 10 minutes (adding more olive oil as needed), when brussel sprouts are browned, soft on the outside, but a bit hard n crunch on the inside, add fresh corn kernels to the pan.

4. Drizzle 1 tbs olive oil over the corn, sprinkle with more salt & pepper and stir & shake to fully mix.

5. Cook altogether for another 5 minutes, until corn is warmed through.

6. Eat it!

Soooo good. I could have eaten just these for dinner that night. This is the first time I made brussle sprouts for Jake and I was a little scared because I mean C’mon brussle spouts have GOT TO BE one of the most hated/feared vegitables on the planet. I love them and have been known the just eat them raw, but word on the street is not toooo many people are huge fans. Hopefully you like them! and if not, maybe give them another shot with this recipe?!?!?

xoxo

669058772380712020613

Skinny Spaghetti Squash Alfredo

Skinny Spaghetti Squash Alfredo

So I’ve said this before but seriously, I love spaghetti squash. It is so easy and I am just fascinated by how it turns all stringy and spaghetti like! This is cool recipe becuase it actually is very rich and filling just on it’s own. I am to be honest, not a big alfredo fan. Not that I don’t like it but never really have made it and given the choice out at a restaraunt I’d rather have something more fresh tasting with tomatoes veggies etc….. Anyway, I thought I would give this a try with one of the squashes my mom gave me last time I visited her and it turned out really good! Hope you enjoy!!!

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INGREDIENTS:
1 spaghetti squash ( I used a medium/large sized one)

1 Tablespoon butter

3 cloves of garlic, finely minced

2 Tablespoons flour

1 cup milk (I used fat-free)

1 Tablespoon cream cheese or Neufchatel cheese

1 cup freshly grated Parmesan cheese, plus 2 Tablespoons extra for topping

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground pepper

Crushed red pepper flakes and fresh parsley or basil, for optional garnish

DIRECTIONS:
Preheat oven to 350 degrees F.

First, cook the squash. There are several methods to do this. I usually just cut in half and microwave for about 10-15 minutes. Usually thats how I do it because I can’t plan ahead/don’t have the patience to cook it in the oven but if you don’t want to use microwaves you can use your oven! Just cut spaghetti squash in half using a large sharp knife, scoop out the seeds and place cut side down on a rimmed baking sheet with some water on the bottom of the pan. Bake until tender, about an hour.

Once squash is cooked, use a fork to gently scrape the “spaghetti” strands into the center. Careful you dont burn your fingers. I usually do everytime, must be that patience thing again 🙂

For the sauce, melt butter in a small pot over medium-low heat. Once hot, add garlic and sauté for 1-2 minutes. Whisk in flour slowly, cooking for another minute while stirring. Whisk in milk until no lumps remain. Once hot, add cream cheese and stir until smooth. Remove from the heat. Stir in Parmesan, salt and pepper.

Spoon sauce equally into each spaghetti squash half. Gently mix the spaghetti strands to coat as much as possible with the sauce. Top with extra Parmesan and place under the broiler of your oven for 2-3 minutes, or until golden and bubbly.

Top each half with a pinch of red pepper flakes and fresh chopped parsley or basil, if desired. Serve hot and enjoy!!

Thanks for stopping by my blog!

xoxo

669058772380712020613

Spaghetti Squash Vegetable Bake

Spaghetti Squash Vegetable Bake

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I hadn’t tried spaghetti squash until this past winter. I was soooo skeptical that it was just soooo easy to cook like everyone said. How in the world could it just string apart like that?!? It HAS TO BE some sort of special technique that people are under playing, has to be, c’mon how could it be easy?! Well I finally decided to give it a try and I’ll be damned- it’s freaking easy! Seriously you heat it and it use a fork to scrap out the insides and it’s just like noodles. I even told Jake they were a special kind of noodle in an attempt to get him to eat them- he believed me but even once I told him the truth, he STILL liked it! If you haven’t tried it people, you MUST! This is a great recipe to ease into the squash because there are so many other flavors, but I sometimes just eat the squash alone. Anyway, I hope you enjoy!

INGREDIENTS

1 whole spaghetti squash
2 tablespoons olive oil
1 red pepper, diced
1 zucchini, diced
1 carrot, shredded
2 cloves garlic, minced
1 tomato, diced
16 ounces tomato sauce
4 ounces shredded mozzarella cheese
1/4 cup shredded Parmesan

DIRECTIONS

    1. Preheat oven to 350 degrees.
    2. Cut the squash in half length wise (be careful), place in a microwave safe dish and cook in the microwave for eight to 12 minutes until soft. If you don’t have a microwave, place the squash halves on a baking pan and bake at 350 degrees for 45 to 60 minutes. While that’s cooking, add the oil, garlic, pepper, zucchini, and carrots to a pan, cooking over medium heat.
    3. Once the squash is done ( and I let it cool a bit so you don’t burn the sh*t out of your hands) use a fork and scrape the flesh from the peel. It should flake off easily in strings, resembling spaghetti. Place the spaghetti squash flesh in an oven safe casserole dish. Add the cooked veggies, diced tomato, sauce, and most of the cheese and mix well. Sprinkle leftover cheese on top and bake for 30 minutes or until the cheese is bubbly.
    4. Allow to cool for five minutes, serve, and enjoy! I also added some chopped basil on top, but thats just because I’m obsessed with it 🙂

Thanks for checking out my blog!

-G