Sweet Potato, Zucchini, and Spinach Hash with Fried Eggs

My culinary inspiration frequently comes from The Cooking Channel (By the way, if your current cable plan doesn't get this channel you should seriously look into upgrading...this channel is THAT worth it!).  Specifically, last night's recipe was inspired by Giada de Laurentis' Salami, Bacon, and Spinach Hash.  Of course my version didn't have salami or bacon in it.  Instead, my version was loaded with veggies, spiked with Southwestern flavors, and served alongside spicy salsa that will really get your sinuses to movin'!  With the added protein of a fried egg - or two - what else could I ask for on a cool (haha...who am I kidding?  I still live in Jacksonville, FL after all!) warm, fall evening in October?!

Sweet Potato, Zucchini, and Spinach Hash with Fried Eggs
Serves 2

2 small sweet potatoes, diced
1tsp salt
1/2 tsp pepper
2T EVOO, divided
1 purple onion, diced
2 small zucchini, diced
3C spinach, washed and patted dry
1/2tsp cumin
1/2tsp chili powder
1/4tsp cayenne pepper
zest of one lemon
4 eggs

Directions:

• Heat 1T of the oil in a large saucepan over medium high heat.
• Add the diced sweet potatoes, 1/2tsp salt, and 1/4tsp pepper, and cook for 15 minutes - or until tender.
• Remove the sweet potatoes from the saucepan.
• Add the remaining 1T of oil to the saucepan, and then toss in the onion, zucchini, spinach, cumin, chili powder, cayenne, and lemon zest.
• Cook for 5-7 minutes.
• Add the sweet potatoes back into the saucepan, and toss to incorporate.
• Create four mini-holes in each quadrant of the veggie mixture.
• Crack an egg into each hole.  Cover with a large top, and simmer until eggs are cooked to your desired consistency.
• Serve with salsa and a scattering of shredded cheddar cheese.

Bo and I both devoured our perfect bowl's full of the hash!  Interestingly, I had left out a package of ground turkey to defrost all day, thinking that Bo would want/need the added protein in the meal.  Instead, after he finished eating his entire plateful he realized that we totally forgot to brown the turkey and add it to his plate. I guess that just goes to show you that sometimes vegetarian meals really are both satisfying AND delicious.  SCORE!

Question of the Day:

What's your favorite recipe that you have cooked RECENTLY?  I would love to hear what you and your family are enjoying as summer transitions into fall.

Blessings,
Ally and Bo

Sweet Potato (Sort Of) Shepherd's Pie

It seems like forever since I have posted a recipe on the blog, and in some ways, it has been! 

Sidenote: Don't worry, I've still been cooking up a storm, and we've still been eating up a storm.  It's just that I've been cooking a lot of un-recipes...you know, roasted veggies, grains, and protein...nothing fancy.  Just a lot of easy meals that don't really warrant their own posts on the blog.

But today is the day that the recipe-drought comes to an end, and it's coming to an end with a BANG!  This recipe is the perfect way to welcome fall into your kitchen.  It's warm, high on comfort-food flavors, balanced in nutrition, and low in fat...seriously, what more could you ask for?!

Sweet Potato (Sort Of) Shepherd's Pie
Serves 4

For the Topping:
2 small sweet potatoes, peeled and diced
1/4C unsweetened almond milk
1T Smart Balance
1/4tsp cinnamon
1/4tsp nutmeg
1/8tsp salt

For the Filling:
1 1/2tsp vegetable oil
1 yellow onion, diced
2 carrots, peeled and diced
2 green bell peppers, diced
1tsp ground thyme
2tsp dried rosemary
1 1/4C vegetable broth
1 can cannellini beans, drained, rinsed, and patted dry
salt and pepper, to taste

For Garnish:
3oz. shredded cheddar cheese

Directions:

• Preheat the oven to 375 degrees.
• Boil water in a medium pot.  Once boiling, add the diced sweet potatoes.
• Boil for 10 minutes, or until tender.
• Meanwhile, heat the vegetable oil in a large skillet.  Once heated, add the onion, carrots, and bell pepper, and cook for five minutes.
• After five minutes, add the thyme, rosemary, vegetable broth, beans, salt, and pepper to the skillet.
• Simmer for ten minutes.
• Once the sweet potatoes are cooked, drain and place in a food processor.  Add the milk, Smart Balance, cinnamon, nutmeg, and salt.
• Process until smooth.  Set aside.
• Once the filling mixture has simmered for ten minutes, pour it into the bottom of a medium sized casserole dish.
• Spoon the sweet potato mixture on top, and spread it out until smooth.
• Bake for 20 minutes.
• Remove and add the shredded cheese on top.
• Bake for an additional 10 minutes.
• Cool for 5-10 minutes before eating.
• We ate our alongside a spinach salad, and it was the perfect vegetarian meal!

Bo took these pictures because I had to head over to yoga while the pie was in the oven.  They aren't the best pictures on the blog by any stretch of the imagination, but they'll have to do.  Honestly, I am just thankful that he remembered to take pictures AT ALL before devouring the shepherd's pie entirely!

(He did save me one piece...and yes, that means he ate 75% of the casserole all on his own!)

If you recreate this at home, don't be scared to play around with the filling ingredients.

For example, you could use leeks, turnips, broccoli, cauliflower, zucchini, squash, etc.

You name it - and you could probably use it in the filling.  

So, get creative.

Use WHATEVER you have on hand!

It will still be equally delicious.

Question of the Day:

Do you like shepherd's pie?  If not, how about pot pie?!

Blessings,
Ally and Bo

"Cheesy" Bacon (or not) Squash Bake

Growing up, my family had a relatively large farm.  Every summer we planted and harvested:

• green beans;
• corn;
• okra;
• tomatoes;
• butter beans;
• cucumbers;
• cantaloupe;
• watermelon;
• potatoes; and of course
• SQUASH!

I was never a picky eater (and other than animal products, I'm still not), but I always particularly looked forward to eating the squash.  Don't get me wrong, green beans, butter beans, corn on the cob, and tomatoes were also some of my favorites.  But there was always something special about the crooked neck squash.

Maybe it was the fact that they were so much easier for me to pick.  

For instance, I remember that (much to my chagrin) my mom used to write me a list of chores for the day, and I would loathe seeing "pick green beans" or "pick corn" on there.  The green beans just took SO. MUCH. TIME. to pick, and I always ran across random raccoons or snakes in the corn fields.  But picking squash was easy.  The plants were spread out low on the ground, and the yellow color made it easy to spot ones that were ripe.  In short, squash made for easy pickin's!

Usually I whip up a simple squash and onion saute, but last night Bo was craving bacon and I didn't feel like standing over the stove for twenty minutes.  The result was a fast, easy, and delicious recipe for baked squash that was LOW in effort and BIG in flavor!

Notice, I didn't use bacon on my side of the dish (obviously), and I subbed nutritional yeast for the cheese.  The result was the best of both vegetarian and meat-eater worlds!

Before I share the recipe with you, I just want to address one thing.  A lot of people ask me if - even though I don't eat meat - I will cook it for Bo.  The answer is yes, and I'll tell you why.

My choices are MY. CHOICES.  

Just because I feel very strongly about not eating meat, or for that matter, any animal product that is created in such a manner that is harmful to the animal, doesn't mean that I expect Bo (or anyone else) to follow suit.  His choices are HIS. CHOICES.  He knows my beliefs, and he respects them.  Perhaps most importantly, I neither have the ability nor the right to judge him for his choices.

Now, let's get to this recipe already!

"Cheesy" Bacon (or not) Squash Bake
Serves 2-4

2 small crooked neck squash, sliced into rounds
1 small yellow onion, sliced into half moons and pulled apart
2-3 slices bacon, cut into small pieces
salt and pepper, to taste
4 oz. cheese (or 4T nutritional yeast)
1 1/2T EVOO

Directions:

• Preheat the oven to 350 degrees.
• Layer the squash round into the dish (see the picture at the top of this post for an illustration).
• Sprinkle the onion pieces on top.
• Generously season with salt and pepper.
• Drizzle the squash/onion mixture with the EVOO.
• If you aren't a vegan/vegetarian like me, add the bacon on top of the onions.
• Bake for 35 minutes.
• Remove from the oven and scatter the shredded cheese (or nutritional yeast) on top of the dish.
• Return to the oven for 5 minutes, or until the cheese fully melts.
• Serve immediately.

We enjoyed our squash bake alongside Rosemary, Lemon, and Olive Oil Cake, which - if you were wondering - was amazingly D.E.L.I.C.I.O.U.S.!

Question of the Day:

Do you like bacon?  (I know that I am a vegan/vegetarian now, but even when I still ate meat I didn't really like or crave bacon or sausage...just not my thing.)

Blessings,
Ally and Bo

Summer Vegetable Soup

ANNOUNCEMENT: Today I am a "Guest Blogger" over at Nutrition in a peanut shell!  Katie writes an awesome blog, and while she is on vacation she invited me to keep her readers company.  I am super duper honored to be filling Katie's shoes for the day.  So go ahead, click on over and see what I had to share?!

As much as I love to roast vegetables, sometimes I like a little "change of pace."  Even though the Florida temperatures have been scorching for the past few days weeks months,  last night I was actually craving - of all things - soup.

So, I decided to do a little bit of research on some of my favorite blogs and ended up settling on Ashley's recipe for "Very Veggie Soup."  Quite the creative maven in the kitchen, Ashley also comes up with budget-friendly recipes that use ingredients that almost everyone has lying around in their kitchen (i.e. no fancy coconut flours, rice syrups, and xantham gums there!).  With that said, I did make a few alterations to Ashley's recipe.

Specifically:

• instead of 75oz. of broth, I used 6 cups (we prefer a chunkier soups);
• in place of the broccoli and mushrooms I used cauliflower and zucchini (those were the vegetables I had on hand);
• I reduced the oil to 1T;
• I added several herbs including parsley, oregano, and salt and pepper (In my opinion, the more herbs the merrier!);
• I added 1/2 package of whole wheat fettuccine noodles; and
• I didn't add any additional protein (I didn't have anything on hand that would have worked very well).

It might seem a bit strange to you, but Bo and I enjoyed eating this soup chilled, with a large salad on the side.  Filled with vegetables, noodles, and herb-enriched flavor, this soup is summer in a bowl!  For extra protein, feel free to add diced chicken, sausage, quinoa, or garbanzo beans.

Summer Vegetable Soup
Serves 4

6 C vegetable broth
2 carrots, peeled and diced
2 ribs of celery, diced
1 onion, chopped
1/2 head of cauliflower, chopped
2 zucchini, chopped
1/2 package whole wheat fettuccine
1T EVOO
1/4C low-sodium soy sauce
1T honey
1 tsp paprika
1 tsp dried parsley
1/8 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper

Directions:

• Bring the broth to a low boil.
• Add the carrots, celery, onion, cauliflower, and zucchini.
• Cook for five minutes.
• Add the EVOO, soy sauce, honey, paprika, parsley, oregano, salt, and pepper.
• Simmer for 30 minutes.
• Add the noodles and cook for an additional 5-7 minutes.
• Serve warm, or chilled, accordingly to preference.

Don't forget to CHECK OUT MY GUEST POST over at Nutrition in a peanut shell!

Next time - I'll share the secret behind my homemade peach jam (no canning required!).  If you like fruit, jams, and compotes you won't want to miss this!

Question of the Day:


Do you still eat soup in the summertime...gazpacho anyone?!

Blessings,
Ally and Bo

Honey Dijon Potato Salad

I LOVE potato salad.  

Don't get me wrong, I love a potato just about any way you want to cook it, - baked, shredded, diced, fried, in a casserole, in soup, au gratin, etc. - but something about potato salad just says "summer" to me.  I grew up eating it at summer picnics, and something about the dish makes me daydream about picnic tables, backyard fires, and old friends and family (all the things that you should think about when it comes to the summer months, in my opinion).

The only problem is, I don't really like mayonnaise.

Truth be told...

...I actually hate the stuff.

I know that some of you are freaking out right now wondering how on Earth anyone could dislike mayonnaise, but what can I say?  I have tried the stuff time and time again, and time and time again it disappoints me, leaving me slightly disgusted and skeptical of the man-made slimy mixture.

I mean, I will eat the stuff on occasion - if I simply can't get around it - but never do I crave it.  Usually I avoid it.  Call it blasphemy if you must, but I prefer my potato salad sans the bottled white goo.  Instead, I like my potato salad with a kick of mustard, and in today's case, balanced out by the perfect sweetness of nature's sticky gift: honey.

Honey Dijon Potato Salad
Serves 6

2 stalks of celery, diced
2 large carrots, shredded
2 large Russet potatoes, diced and boiled until tender
1/2 red onion, diced
1 apple, diced
3/4 tsp salt
1/4 tsp pepper
1T (heaping) Dijon mustard
1T (heaping) honey
1T EVOO
1/2T apple cider vinegar

Directions:

• Add the celery, carrots, potatoes, onion, and apple to a large salad bowl.
• Season with salt and pepper.
• In a small jar or shallow bowl, shake/whisk together the Dijon mustard, honey, EVOO, and apple cider vinegar.
• Pour the dressings over the potato salad.
• Serve warm or cold, depending upon your preference.

Think what you will about mayonnaise - I'll not judge - but give this recipe a shot!  I would be willing to bet that you won't be disappointed; AND, if you make this recipe for your upcoming July 4th celebrations, I bet your friends and family will love it too!

Next time - a FABULOUS book review!  The book in question will encourage you to contemplate hurt, family, personal responsibility, and vulnerability in a whole. new. way.  

Trust me, WILL want to know more about this book!

Question of the Day:


How do you like to make (and eat) your potato salad?  I feel like potato salad is one of those recipes where everyone has their own "family recipe" and secret ingredient or two.  What's yours?!

Blessings,
Ally and Bo

Panzanella Salad

Before the age of 25, I had never even heard of Panzanella salad.  The salads I grew up with were your average garden variety.  Don't get me wrong, they were always delicious, but in general they consisted of lettuce, carrots, celery, and tomatoes topped with whatever bottled dressing was currently stocking our refrigerator door.  These days I like to change it up a little (okay, a LOT) when it comes to my salad repertoire.  So last night, when I saw a half-eaten loaf of Seeduction Bread from Whole Foods staring at me, I realized that I needed to come up with something that would use up several slices of this soon-to-be-stale bread.  A number of things ran through my head:

• bread pudding - no...that's too sweet;
• savory bread pudding - eh...still too much work; and
• french toast - nah...too breakfastey AND too sweet.

And then it hit me!  

I remembered a time, about three years ago, when I was staying with a dear friend for a week or two.  This friend is a foodie, like me, and one summer evening she whipped together this amazing bread and vegetable salad and called it Panzanella.  It was d.e.l.i.c.i.o.u.s.!  Thinking back on it, I honestly can't believe that I have waited so long to recreate the dish in my own kitchen.

Well, wait no longer!

Panzanella is here!

Specifically, Panzanella is a Florentine salad of bread and tomatoes popular in the summer.  It includes chunks of soaked stale bread and tomatoes, sometimes also onions and basil, dressed with olive oil and balsamic vinegar.  It is also popular in other parts of central Italy.

Panzanella salad is an Italian salad that was probably an invention of necessity.  Italian cooks waste nothing, and this was a way to utilize stale bread and vegetables from the garden.  The record of Panzanella goes back centuries.  In the 1500's, a poem by the famous artist, Bronzino, described the salad.  Of course, the tomato was quite a few years from being introduced into the Italian kitchen.  Therefore, until the 20th century, Panzanella was based on onions.  

[Today, Panzanella] always includes bread and tomatoes plus vegetables from the garden.  Vegetables can include cucumbers and onions.  Other ingredients - lettuce, olives, mozarella, white wine, capers, anchovies, celery, carrots, red wine, tuna, parsley, boiled eggs, mint, bell peppers, lemon juice, and garlic - are sometimes used, but Florentine traditionalists disapprove of them.  (Source 1 and Source 2)

Here is my version of the classic Italian dish, using many of the vegetables that we found at the Riverside Arts Market this past Saturday!

Panzanella Salad
Serves 4

4 pieces stale bread (or bread left out overnight), cubed
4 garlic cloves, minced
3 large tomatoes, diced
1/2 red onion, diced
1 cucumber, peeled and diced
2-3 outer leaves of romaine lettuce, chopped
1 tsp dried parsley
1T dried basil
zest of 1 lemon
6T EVOO
1-2T balsamic vinegar
salt and pepper, to taste

Directions:

• Preheat the oven to 350 degrees.
• Drizzle the cubed bread with 1T EVOO.
• Bake the bread cubes for 15-20 minutes, tossing every 7-8 minutes, until crispy and lightly browned.
• Meanwhile, cook the minced garlic in 1 tsp EVOO until fragrant.
• Add the tomatoes, onion, cucumber, romaine, parsley, basil, and lemon zest to a large salad bowl.
• Add the cooked garlic.
• Drizzle in the EVOO and balsamic vinegar, and season to taste with salt and pepper.
• Toss to incorporate.
• Add in the baked bread cubes; and toss.
• Refrigerate for at least 20 minutes to allow the flavors to mingle.
• Serve, chilled, alongside your protein of choice.

Next time - another book review (and this time the book is neither utopian/dystopian in theme nor Young Adult in genre).  In fact, it's historical fiction, and I can't wait to tell you all about it!

Question of the Day:


Have you ever had a Panzanella salad before?  If so, what did you think? If not, have you ever made your own croutons?!

Blessings,
Ally and Bo

Eggs...

Yes.  

I ate an egg.

Whoever you are, vegan or not, please don't judge me.

I have been eating eggs again for about two weeks, but I have hesitated to announce my decision on the blog for fear of a negative backlash from some of my vegan readers.

I hope all my fears are unfounded.

Why eggs?  You might ask...

Well, for me, I suppose it all comes down to what feels right in my heart of hearts.  My decision to become vegan was (or should I say "is" because I still eat vegan 95% of the time) based almost solely on my love of animals, my dislike of the way a number of animal products are produced, and my desire to play no role in that vicious cycle.

My beliefs on this topic have not changed at all.

So, how, you might ask, can I justify eating eggs while still holding these beliefs?

Personally, it all comes down to the source of the egg.  For instance, the eggs that I will eat are grown locally - here in Jacksonville - at a small farm that feeds their chickens only grass.  There are no roosters at this farm, and therefore the eggs are unfertilized.  As a result, the yolks of these eggs are almost orange, they stand high and proud once cracked, and the flavor is delicious!

Just in case you care, I don't eat eggs every day (Honestly, I don't think I need that much cholesterol in my diet!).  However, when I am craving them, or when they are called for in a recipe, I don't automatically subdue my craving or rush to the pantry for an egg substitute.  As for eating out, I still eat almost exclusively vegan because most restaurants do not serve eggs that are grass-fed and unfertilized (if you know of a restaurant in Jacksonville that meets that criteria, by all means, let me know right away!).

So that's it.  

That's my spill on eggs.

Whatever your personal belief on eggs - or any other food product for that matter - please know that my beliefs are my beliefs.  I would never seek to impose them on someone other than myself.

Most importantly, thank you for listening, understanding, and not judging.

Who knew sweet potatoes could be the perfect vehicle for a softly baked egg?!  By both capturing and absorbing the egg, the potato abounds in savory flavor and a delicate yet full-bodied texture.  Feel free to top this potato with your favorite salsa, guacamole, refried beans, or cheese; or serve this beauty atop a bed of spicy greens like arugula for a bright, summery bite!

Sweet Potato Egg Boats
Serves 2

2 small/medium sweet potatoes
2 eggs
2 tsp Smart Balance (or butter)
1/2 tsp salt
1/4 tsp pepper
1-2 T nutritional yeast (or cheese)

Directions:

• In a 400 degree oven, bake the sweet potatoes for 1 to 1 1/2 hours until soft to touch.
• Slice potatoes in half, scoop out a portion of the insides, and place the filling in a separate bowl.
• Carefully crack one egg per potato.  I chose to place the yolk in one side of the potato, and the majority of the white in the other side.
• Sprinkle with salt and pepper.
• Return to the oven and continue baking for 10-15 minutes until the egg is set to your desired consistency.
• Meanwhile, mash the potato filling, add in a pinch of salt, pepper, and butter, and stir in 1-2 nutritional yeast (or cheese).
• Once the egg is baked, top the potato with the butter and mashed potato filling, sprinkle with a small amount of nutritional yeast (or cheese), and serve immediately.

As you can see, I chose to serve our Sweet Potato Egg Boats alongside roasted asparagus and onions.  In my opinion, roasting really is the easiest and most delicious way to prepare vegetables.  For this side dish in particular, all I did was:

1. dice the onion and slice the asparagus into two inch pieces;
2. toss the vegetables with EVOO, salt, and pepper; and
3. roast for 20 minutes (flipping every 5-10 minutes).  

It really is as easy as 1, 2, 3!

Question of the Day:


Do you like eggs?  If so, do you prefer them scrambled, fried, over-easy, poached, hard-boiled, or hidden in recipes?!

Blessings,
Ally and Bo

Confetti Corn Salad

Maybe I'm imagining things, but it seems to me that every week, around Thursday, the same things happens:

1. we have two more days until we re-stock at the grocery store;
2. the pantry and refrigerator are practically bare;
3. it is meal time; and
4. Bo and I are starving.

Much of the time I end up eating rice cake sandwiches, cereal for lunch/dinner, or steamed rice with some sort of canned something-or-other on these occasions.  

Well, not today!  

When I looked at the rice cakes, cereal, and dried grains, my stomach answered with an unhappy grumble.  Nope.  None of those foods were going to work this go 'round.  I was going to have to do better, MUCH BETTER in fact.  So, I started looking for foods with color.  As most of you know: 

COLOR = NUTRITION

Come on, haven't you ever heard your nutritionist or doctor tell you to "eat the rainbow" at every meal, or to "have at least three colors represented on your plate"?  I know I'm not making this up.  Surely you have hard about this?!  No?!  Well then, today's the day that that changes, because today, in this recipe, you are going to "eat the rainbow" whether you like it or not!  So there.

Easily thrown together in less than ten minutes, Confetti Corn Salad would be the perfect accompaniment to a summer barbecue or potluck (Can you say "Hello!" to Memorial Day, July 4th, and Labor Day?!).  Perfect for those days when the thermometer tops 90 degrees, this salad is light, refreshing, and full of crunch!

Confetti Corn Salad
Serves 4

1 can corn, rinsed and drained
1 can diced tomatoes, rinsed and drained
1 can red kidney beans, rinsed and drained
1/2 yellow onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
1 1/2 tsp limejuice
2 T ranch dressings of choice
salt and pepper

Directions:

• Using either a clean kitchen towel or several paper towels, pat dry the corn, tomatoes, and kidney beans.
• Pour the vegetables into a large salad bowl; and add the onion, carrots, and celery.
• Whisk together the limejuice and ranch dressings.
• Pour over the vegetables.
• Season, to taste, with salt and pepper.
• Toss to incorporate.
• Chill for a minimum of 30 minutes.
• Serve chilled.

Up next - Yesterday I told you that I had a can of Lucky Leaf's Sugar-Free Apple Pie Filling in my pantry, and I warned you that another variation of "pie oats" might be coming your way.

Well, tomorrow's the day! 

Make sure to stop by for this healthy and delicious dessert-for-breakfast recipe!  If you like apple pie AT. ALL., you won't want to miss tomorrow's post. :)

P.S.  Check out more of the ABC blog's salad recipes here!

Question of the Day:


Do you like corn?  If so, how do you prefer it (i.e. Straight off the cob? Creamed? In corn cakes? In salads? etc.)?

Blessings,
Ally and Bo

Butternut Squash and Avocado Cream Pasta

In today's post I am getting back to the ABC blog's roots!  Between moving from Corpus Christi, TX to Jacksonville, FL, settling into a new home and community, starting several new jobs, and making it on my own while Bo was away for a few weeks, I haven't had much energy or much time to dedicate to creating new recipes.  Well, today's post changes all of that.  I have a WONDERFUL new recipe to share with all of you!

Footnote: Thanks for sticking with me these past few weeks!

So let's get right to it!  Last night I was craving pasta...which was weird...at least for me.  As some of you might know, I am not the world's largest pasta fan.  Usually, I will choose rice/millet/barley/quinoa/bread over pasta any day of the week!

Well, not last night.  

Pasta was on the brain, and nothing else would suffice!  Thankfully I had roughly two servings left over from a box that I had opened for my mom a couple of weeks ago.  After adding some colorful vegetables and a homemade sauce, there was plenty for a hungry Bo and I for dinner.

A creamy sauce, hearty vegetables, and complex flavors define this extra-ordinary pasta dish.  Take the time to caramelize the onions and roast the butternut squash, and you won't be disappointed with the result.  The Avocado Cream is the perfect accompaniment to the rich root vegetables and hearty pasta!

Butternut Squash and Avocado Cream Pasta
Serves 2-4

2 servings of pasta
1 small butternut squash, cubed
1 large onion, diced
3 stems of kale, torn into bite-size pieces
2 T oil, divided
1/4 tsp cumin
1/4 tsp cayenne
1/2 tsp salt

For the Avocado Cream:
1 avocado
1 rounded T veganaise (or mayonnaise)
1/2 C vegetable broth
1 T lime juice
1/2 tsp salt
1/4 tsp cumin
1/4 tsp cayenne

Directions:

• Preheat oven to 400 degrees.
• Toss the cubed butternut squash with salt, cumin, and cayenne, drizzle with 1 T oil, and roast for 30 minutes (tossing half way through).
• Heat 1T oil over medium heat in a saucepan.
• Add onions, and cook for 20-30 minutes until caramelized (low and slow is the name of the game here!).  They should end up looking something like this!

• Cook the pasta according to the package directions.  Drain, drizzle with oil, and set aside.
• In a blender, add the avocado, veganaise, broth, lime juice, salt, cumin, and cayenne.
• Blend until smooth.
• Once the squash is roasted and the onions are caramelized, toss the pasta, squash, onions, and kale together.
• Sprinkle with an additional dash of salt and cayenne.
• Finally, pour the Avocado Cream over the pasta mixture, and toss to combine.
• Serve immediately to prevent the cream from browning.

Last night, Bo ended up having one plate-full of this pasta around 6:00PM (with a breaded and baked pork chop), and another plate-full around 9:00PM with TWO pork chops!  With that said, although this dish should easily serve 3-4, there was only a small serving leftover for lunch today...

All I can say is, if you can't take my word for how good this pasta is, take Bo's! :)

Question of the Day:

Pasta vs. Rice vs. Bread: which one do you prefer?

Blessings,
Ally and Bo

Lola vs. the Crate

I'm crossing every finger and toe, and knocking on wood as I type this next sentence...but, here goes...

Lola has conquered the crate!

As you can see in the photo above, Lola will now sleep in her crate during the day while the door is wide open!

U.N.B.E.L.I.E.V.A.B.L.E.!

I have to admit, there were a couple of days when I thought I would pull. my. hair. out. in frustration.  There are only so many times you can clean up destroyed beds, ripped-to-shreds towels, chewed blankets, and poop that looks like someone performed a River Dance production in it before "going bananas" (my special term for "going crazy")!

If you have told me a couple of weeks ago that we would be here, with Lola sleeping in her crate all night, resting there of her own accord, and seeking solace inside while I am vacuuming, I never, and I truly mean NEVER, would have believed you!  Instead, I would have scoffed at your prediction and said something along the lines of "in my wildest dreams."  And yet, here we are!  I can now say, without any sarcasm or doubt, that our little girl enjoys her crate.  I wasn't sure I would ever see the day...

It just goes to show, pray hard enough, long enough, and sincerely enough, and your prayers will be answered!  :)

Thank you, God!

Isn't that face just adorable?!

In other news, over the past few weeks I have received a couple of questions regarding what I eat on a normal day.  Obviously, on the days that I am creating a new recipe, I eat that; but there are plenty of other days where I don't feel like getting "down and dirty" in the kitchen, so I just whip up something fast, easy, and delicious.  Take, for example, last night's dinner (clockwise):

• barley cooked in vegetable broth and tossed in butter, salt, and pepper;
• sauteed zucchini and caramelized onions; and
• black-eyed peas with diced tomatoes, parsley, oregano, and thyme.

Perfectly simple.  Perfectly delicious.

Next time - an oatmeal recipe for those days when your pantry is almost empty, but you need something filling and equally delicious to get you through the morning!

Question of the Day:

If you have a dog, how long did it take him/her to enjoy being in their crate?!

Blessings,
Ally and Bo

Balsamic Butter Cabbage

Lightening speed!

(That's how quickly I am typing up today's post.)

Today is quite the busy day:  I taught yoga from 6:00-7:00 a.m., I went to the gym to walk on the treadmill from 7:30-8:20 a.m., I had coffee with my girlfriends from 9:00-10:45 a.m., I am eating lunch and writing this post from 11:00-12:00, I am going to a yoga class from 12:30-1:45, and I have six people (a total of 8 1/2, counting Everett) coming over to the house for a "See You Soon" party for the Lee's.  Oh, and Bo and I are waking up at 4:30 a.m. tomorrow to make the 15-hour drive to Alabama for my cousin's wedding this weekend.  WHEW...I'm only half way through the day and I'm a little tired!

Okay, let's focus on the task at hand: cabbage.  Yes, this post is about cabbage.  Growing up I thought everyone loved cabbage...after all, my mom cooked cabbage and onions at least twice a month in our household.  I grew up loving the stuff!  But come to find out, cabbage is on a lot of people's gross list.  Well, with any luck, today's recipe might change that!

Sweet, salty, and creamy cabbage with a bit of an Asian flair.  This side dish has the power to change even the staunchest critics opinion of this pauper's vegetable.

Balsamic Butter Cabbage

Serves 4-6

3/4 small head of cabbage, chopped finely

1 large onion, diced

4 T butter, divided in half

~3 T balsamic vinegar

1 1/2 tsp salt

3/4 tsp pepper

Directions:

• Melt 2 T butter in a large saucepan.
• Add the diced onion, and cook on medium low until beginning to caramelize (6-8 minutes).

• Add the chopped cabbage, 3/4 tsp salt, 1/2 tsp pepper, and 1 T butter to the pan.
• Cover and allow to cook down for 3-4 minutes.

• Remove saucepan lid. 
• Add the final 1 T butter and ~3 T balsamic vinegar to the cabbage/onion mixture.
• Note:  The balsamic vinegar amount is a rough estimate.  I circled the pan four times while allowing the vinegar to drizzle out from the dispenser.  In large part, the amount of vinegar you use will depend upon your preference.  I think 3 T is a good place to start, and you can add additional vinegar if you would like.
• Serve immediately. 
• Pictured below is Bo's dinner plate.  The Balsamic Butter Cabbage was accompanied by Italian-seasoned ground turkey as well as millet cooked in vegetable broth.

Bo and I are off to Alabama tomorrow for my cousin's big day!  I will share a wedding post with you sometime early next week!


Question of the Day:

Do you like cabbage?!

Blessings,
Ally and Bo

Sweet (and Spicy) Potato & Roasted Broccoli and Onions with BBQ Sauce

Today, I feel like this:

So I am going to be drinking a lot of this:

And doing a lot of this:

But, before I get to my hot tea and my bed (okay, truthfully I am drinking my hot tea now, but anyway...), I have a couple of recipes that I am too excited to wait until tomorrow to share with you. 

When Bo ate this sweet potato last night for dinner, he ranked it a 9 out of 10!  He went on to say that it was "delightfully sweet with a subtle spiciness that work perfectly together."  I don't think I could improve on that description, so I will get right to the recipe!

Sweet (and Spicy) Potato
Serves 2

2 medium sweet potatoes
1 tsp salt, divided

Spicy Compound Butter
Serves 3-4

4 T Smart Balance, at room temperature
1/4 tsp red pepper flakes
pinch of garlic powder
pinch of onion powder
1/8 tsp pepper

Directions:

• Preheat oven to 400 degrees.
• Wash sweet potatoes thoroughly.
• Place sweet potatoes on separate sheets of aluminum foil, and sprinkle with 1/2 tsp salt each.
• Place the sweet potatoes in the oven for 1 1/4 - 1 1/2 hours until tender throughout.
• While the potato is baking, mix together the Smart Balance, red pepper flakes, garlic powder, onion powder, and pepper.
• Place the butter mixture on a sheet of saran wrap, roll into a log, and twist the edges of the saran wrap to secure.

• Put the compound butter in the refrigerator to solidify.
• When potatoes are tender to the touch, slice them in half, add 1-2 T of the spicy compound butter, and devour!

Alongside the Sweet (and Spicy) Potato I decided to roast some broccoli.  I know that many of you might have nightmares about the mushy broccoli from your childhood, but I assure you that this roasted broccoli is more closely related to your dreams!

Roasted Broccoli and Onions with BBQ Sauce
Serves 2

1 large broccoli head
1/2 large sweet onion
nonstick cooking spray
1 tsp salt
1/2 tsp pepper
Stubb's BBQ sauce (we have the Hickory Bourbon flavor)

Directions:

• Preheat oven to 400 degrees.
• Finely chop your broccoli and onion.
• Spray a large baking sheet with nonstick spray, and distribute the broccoli and onion evenly.

• Sprinkle the broccoli and onion with salt, pepper, and an additional light spraying of nonstick spray.
• Roast for 20-25 minutes until lightly browned.
• Drizzle with BBQ sauce, and serve immediately.

Sweet. Spicy. Saucy. Satifying. 

What else can I say about last night's dinner?!  Seriously, if you don't like sweet potatoes or broccoli give these recipes a try.  The flavor combinations are awesome!  They are sure to make your taste buds sing. :)

Question of the Day:

When your throat is sore and you feel cruddy, what are your no fail, get-well-quick methods?

Blessings,
Ally and Bo

Senora's Potatoes + Salsa Hummus

On Sunday evening I was in the mood for "breakfast for dinner."  However, this was no ordinary breakfast craving because I wasn't in the mood for pancakes, I wasn't in the mood for French toast, and I wasn't even in the mood for oatmeal or a breakfast casserole (which are both solid standbys in my recipe repertoire).

So, I asked, what was I in the mood for?!

Hashbrowns!

But not just any hashbrowns...I was in the mood for Senora's potatoes.

Who is Senora?  Well, her full name is Senora Lourdes (Lulu) Rodriguez, and she was my family's host when we visited Guanajuato, Mexico numerous times from 2000-2002.  Each time that I, my Pee Paw, my Mee Maw, or my mother (or a combination thereof) made our way down to Guanajuato, we would stay in Senora's home for the duration of our visit.  She served as our "host family" by providing us food, lodging, and a willing individual with whom we could practice our Spanish. 

But Senora was so much more than that!  Our family and hers became close.  For several years our visits were quite regular (every 4-6 months or so).  In fact, during our last visit, Senora gave our family a beautiful piece of art (a sculpture of a native warrior) that would serve as a reminder of our time spent in the beautiful city of Guanajuato. 

On top of all that, Senora was a magnificent cook!  Every meal that we had seemed to top the one before it.  It's amazing that we all didn't gain 10-15 pounds while we were living in her home (then again, I'm sure that had to do with the fact that we walked up and down hill-y streets all. day. long.).

The houses are built into the mountain.



The pathways to homes are very steep and narrow.


My time in Guanajuato has had a profound impact on making me the woman I am today:

• I, in large part, majored in Spanish during my undergraduate degree program because I fell in love with the Spanish language during my time in Mexico;
• I chose to write my graduate degree thesis on Hispanic migrant children in the American public school system because they reminded me of the children's faces in Guanajuato; and
• I worked as a translator throughout my graduate degree program in an effort to serve immigrants in this country while maintaining an advanced level of written and spoken Spanish.

Even now, I jump at any opportunity to use my knowledge of the Spanish language!  What can I say?!  I am a dork who loves to speak Spanish!  :)

Okay, okay...so enough about my past.  You want a recipe, right?!  The following recipe is based off of my memory of how Senora Lulu made breakfast potatoes (i.e. hashbrowns). 

Note: My mom also cooks this recipe, and she does it a little different than I do (i.e. no tomatoes, cumin, chili powder, or cilantro).  I, however, find that these additions take the recipe to the next level!

Senora's Potatoes
Serves 2

1 medium, Russet potato
1/2 red onion
2 large jalapenos (We like it HOT in the Behne house!)
1 yellow bell pepper
2 tomatoes
1 T oil
1/2 tsp cumin
1/4 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
shredded cheese, for garnish
cilantro, for garnish

Directions:

• Place the potato, onion, and jalapeno into the food processor.  Pulse 5-7 times until shredded.

• Place the potato mixture into a heated (medium high), well-oiled skillet; pat into a flat circle.

• Meanwhile, dice the bell pepper and tomato.
• After approximately 4-5 minutes, check if the potato mixture is beginning to brown.  If so, using a spatula, flip section of the hashbrowns so that they can brown on the other side.

• Add bell peppers and tomatoes to the potato mixture.  Cook 2-3 minutes.

• Add seasonings and toss to incorporate.
• Sprinkle cheese on top, cover, and allow to melt.

• Serve with a garnish of cilantro, fried eggs (optional), and a side of salsa hummus (see recipe below).

Now, about that salsa hummus...when I started to make my "Roasted Garlic and Cayenne Hummus" Bo protested because he wanted something different.  So, I asked him what he wanted, and he suggested adding salsa to the mix.  Little did I know that this would turn out to be de-lic-ious!  Without a doubt, this recipe will be added to my regular hummus rotation.

Salsa Hummus
Serves 8-10

1 can great northern beans, drained
2 T tahini
2 T EVOO
4 T medium or hot salsa (we used medium)
3/4 tsp salt
1/2 tsp cumin
1/8 tsp cayenne

Directions:

• Add all ingredients to your food processor. 
• Whirl for 2 minutes, or until all ingredients are incorporated and the mixture is smooth and creamy.

Up Next - a "blue" book review!  Any guesses to which book I am referring to?!

Question of the Day:

Do you cook any recipes that remind you of a person or a place?!

Blessings,
Ally and Bo