Tag Archives: weeknight meals

Rosemary Bread

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Rosemary Bread

bread

Hi everyone! I saw something like this on Pinterest (where else right?) but bread scares me a little, so I combined/adapted several recipes to come up with this. Give it a try and let me know what you think!

Ingredients

1 tablespoon active rise yeast(this is like one packet if you use that kind)
1 tablespoon sugar
1 cup warm water
2 1/2 cups flour
1 teaspoon salt
2 tablespoons fresh rosemary (chopped/crushed)
2 tablespoons butter

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Directions

Place yeast, sugar and water in large bowl or food processor and mix slightly and allow mixture to become bubbly.

Mix in 1 T butter, salt, and 2 cups of flour and then 1 tablespoon of the fresh chopped rosemary.

Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic.
Add more flour if necessary.

Oil a separate bowl, put dough in it and cover with a towel. Let the dough rise in a warm place for 1 hour or until doubled in size. 

Then Punch down dough and divide in half.

Let dough rest about 5 minutes.

Spray baking pan or cookie sheet with cooking spray. Shape the dough into whatever size/shape you are going to make.

Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface. Let the doug rise again for about 45 minutes.

Preheat oven to 375°F.

Bake for 15 to 20 minutes, until lightly browned.

TA-DA!

Yum. So good. Enjoy!

xoxo

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Spaghetti Squash Vegetable Bake

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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

Shrimp Tacos

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Fresh Shrimp Tacos

taco

Seriously I want to eat this again right now.

You will need: 

  • 3 limes
  • 1 cup chopped seeded tomato
  • 1/2 cup diced peeled avocado
  • 1/2 cup chopped fresh cilantro
  • 1 jalapeño pepper(you can omit if you don’t like spicy)
  • 1/4 tsp black pepper
  • 1 garlic cloves, minced
  • 1 pound cooked, peeled medium shrimp
  • Corn tortillas (or any tortillas you want)

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Then do this:
  1. Marinate the shrimp. Make sure to choose a nonreactive bowl, such as one that is glass or ceramic; a metal or copper bowl will react with the citrus juice to give the shrimp a metallic taste.GROSS!
  2. To marinate: Finely grate rind from limes to measure 1 tablespoon; juice limes to measure 1/4 cup. Place rind and juice in a large bowl. Add tomato and remaining ingredients except tortillas; toss well to combine. Cover and chill for 15-20 minutes, stirring occasionally.
  3. Heat tortillas according to package directions. Spoon about 1/2 cup shrimp mixture down center of each tortilla and top with more cilantro if you want; fold in half. Eat immediately.

OMG this probably has like 4 grams of fat (and It’s from the avocado(so healthy fat!) and sooooo delicious. Serve with an ice cold margarita (probably not fat free 🙂 ) and this is a fiesta in my mouth!! Also because I’m a wino i would recommend a young riesling or an Argentinian Rosé like Crios.

Enjoy!

xoxo

-G

Vegan Quinoa & Sweet Potato Chili

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Vegan Quinoa & Sweet Potato Chili

makes 6 hearty bowls of chili

IMG_2047

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Ingredients:

one 29 oz can black beans, rinsed and drained
one 6 oz can tomato paste
32 oz vegetable stock
1 onion, chopped
5 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon oregano
1 tablespoon olive oil
1 sweet potato, peeled and cut into bite sized chunks
1 cup dry quinoa
salt and pepper to taste
avocado, cilantro for garnish  (optional)

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Then What To Do:

Heat oil in a large heavy soup pot over medium low heat. Add onions and cook until soft and they start to turn brown (about 10 minutes). Add the garlic, and cook for about 1-2 minutes. Then add the following: tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly. Add the beans, stock, and potatoes, and season with salt and pepper . Cook for about 5 minutes and add the quinoa. Continue cooking for about 15 minutes – 30 minutes(Mine took closer to the 3o minute mark that the 15), stirring frequently, until quinoa and potatoes are cooked. The chili will have also thickened- if it has become too thick for your tastes you can add a bit of water. Your’e done! Now, top with avocado and/or chopped cilantro & try not to eat it all! 🙂

*I really like hot foods! (hot as is spicy) so I added a dried chili pepper to this as well. I just kind of crushed/chopped it up and added it the same time as the beans, stock etc…Hope you enjoy!

xoxo

-G