Roasted Vegetable Quinoa Goddess Bowl

Roasted Vegetable Quinoa Goddess Bowl | Little Kitchen, Big Bites

One day I was strolling the aisles of Costco {or attempting as much of a stroll as I could with one kid strapped to me and the other screaming for samples in the front seat of the cart} and a small box labeled something to the affect of “three day cleanse” caught my eye.  Being six months out from baby #2 and having just completed my first half marathon, I was getting close to that pre-baby weight but still not quite there.  So I snapped a photo and sent it to a friend, thinking we’d laugh it off and move on.

But my friend was in.  Shoot.  So I was in too.  We bought the juices, which were to be eaten with a mini meal each day and decided to go for it right after Easter.  You know, stuff yourself with as much ham and chocolate eggs as you can and then cleanse it all away.  I started meal planning for the cleanse and realized that there would obviously be maintenance after this three day window, so the healthy menu planning began.  This was the first post-cleanse meal and man it was good.  Hopefully, if I can stick to it, you’ll see a lot more light and healthy recipes like this on the blog.  With the occasional sweet treat.  Because I can’t help myself.

Roasted Vegetable Quinoa Goddess Bowl | Little Kitchen, Big Bites

I made it through the cleanse alive, if you were concerned.  But I may or may not have celebrated the end of it with a glass of wine, and then promptly devoured an iced coffee and pizza for lunch the next day.  And now I’m eating kale chips.  Which is awesome except when you inhale a whole Costco sized bag in one sitting.  Oh well.  It’s all about balance, right?  Right.

This dish was delicious as a hot bowl the night that we ate it, and was awesome again the next day as a cold salad for lunch.  The flavors of the dressing {which is so good and good for you!} continue to marinate in it and get better with time.  It would also be a stellar veggie based side dish for a big meal.

Roasted Vegetable Quinoa Goddess Bowl | Little Kitchen, Big Bites

Roasted Vegetable Quinoa Goddess Bowl
Author: 
Recipe type: entree, side dish
Cuisine: american
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 large butternut squash {or 1-2 lbs of pre sliced butternut squash chunks), skinned, seeded and cut into bite sized pieces
  • 1 large red bell pepper, cut into bite sized pieces
  • ½ yellow onion, cut into bite sized pieces
  • 1 lb asparagus, cut into bite sized pieces
  • 1 T olive oil
  • 1 t garlic salt
  • 1 t black pepper
  • 1 cup quinoa, cooked according to package
  • ½ cup goddess dressing (from Trader Joe's)
Instructions
  1. Preheat oven to 400 degrees
  2. Place vegetables on a lined baking sheet
  3. Pour olive oil, garlic salt and pepper over the top and toss gently, making sure that the vegetables are distributed in a single layer on the sheet before cooking
  4. Roast for 15-20 minutes, or until all vegetables are cooked through and browning on the edges
  5. Stir vegetables into cooked quinoa
  6. Stir in goddess dressing
  7. Serve warm, or if you prefer, chill for one or more hours and serve as a cold salad.

Roasted Vegetable Quinoa Goddess Bowl | Little Kitchen, Big Bites

Baked Potato and Zucchini Pancakes with Light Herbed Dip

Baked Potato and Zucchini Pancakes with Light Herbed Dip | Little Kitchen, Big Bites

Fun fact…although I spent much of the last three days decking the halls with boughs of holly, trimming the tree and generally getting into the Christmas spirit, I was actually raised in an inter-faith family.  We celebrated holidays from both religions, and as much as I love me some Christmas, I also always enjoy lighting the candles, reading Hanukkah stories, and frying up some scrumptious latkes.

Baked Potato and Zucchini Pancakes with Light Herbed Dip | Little Kitchen, Big Bites

So with the first night of Hanukkah coming up this weekend, I thought I would start working on that fabulous potato pancake recipe.  Except it was just Thanksgiving.  And holy smokes did I stuff myself like a turkey.  You too?  Yea.

Baked Potato and Zucchini Pancakes with Light Herbed Dip | Little Kitchen, Big Bites

I wondered if I could put together a slightly lighter version of one of my favorite holiday foods, without sacrificing taste.  And this, guys, was awesome.  The zucchini just blended right in with the rest of it and I don’t even think Hubby and the kiddo knew it was there.  And with the pan lightly oiled, you still get that delicious flavor without the deep fry.

Baked Potato and Zucchini Pancakes with Light Herbed Dip | Little Kitchen, Big Bites

I even went outside the box on the traditional sour cream and put together an herbed greek yogurt dip with some mascarpone to richen it up that was over the top good.  But if you have some old school people coming for dinner, you could always have applesauce and sour cream on standby too.

Baked Potato and Zucchini Pancakes with Light Herbed Dip | Little Kitchen, Big Bites

So light those candles, spin that dreidel and keep from getting burnt from that splattering hot oil with all the delicious taste!

Baked Potato and Zucchini Pancakes with Light Herbed Dip | Little Kitchen, Big Bites

 

Baked Potato and Zucchini Pancakes with Light Herbed Sauce
Author: 
Recipe type: Entree
Cuisine: Jewish American
Prep time: 
Cook time: 
Total time: 
Serves: 16 pancakes
 
Ingredients
  • For pancakes:
  • 3 medium potatoes, peeled and grated
  • 2 large zucchini, grated
  • 8-10 green onions, chopped
  • ¼ cup bread crumbs
  • ¼ cup parmesan cheese
  • 2 eggs, lightly beaten
  • 1 T preminced garlic
  • 1 t basil
  • 1 t parsley
  • 1½ t salt
  • 1 t black pepper
  • 2 T olive oil
  • For sauce:
  • ½ cup greek yogurt
  • 2 T softened mascarpone
  • 1 t garlic salt
  • ½ t basil
  • ½ t parsley
  • Optional: sour cream and/or applesauce to serve with
Instructions
  1. Preheat oven to 425 degrees.
  2. Pat grated vegetables dry with paper towels
  3. In a medium bowl, combine potatoes, zucchini, green onions, bread crumbs, parmesan, eggs, garlic, basil, parsley, 1 T olive oil, salt and pepper. Stir to combine.
  4. Line a baking sheet with parchment paper. Drizzle olive oil on and rub lightly to cover.
  5. Take approximately ¼ cup of the pancake mixture, squeeze lightly into a ball, and press onto the baking sheet. Repeat until all mixture has been used.
  6. Bake for 30 - 35 minutes, flipping once at about 15 minutes, or until browned on both sides.
  7. While baking, combine yogurt, mascarpone, garlic salt, basil and parsley and chill until serving.
  8. Serve pancakes hot and top with chilled dip and applesauce and/or sour cream.

Baked Potato and Zucchini Pancakes with Light Herbed Dip | Little Kitchen, Big Bites Baked Potato and Zucchini Pancakes with Light Herbed Dip | Little Kitchen, Big Bites

Sweet Corn & Bacon Salad

Sweet Corn & Bacon Salad | Little Kitchen, Big Bites

Before you think I’m going all soft posting a salad, let’s focus on the second word there.  Bacon.

This sweet little side dish also doubles as a delish topping to a lightly seasoned fish, or a butt kicking dip for chips.  Hubby likes to say that salsas have reached the peak of their goodness and can’t be improved on.  But then I showed him this.  Because, bacon.  Let’s say his stance is wavering.

Sweet Corn & Bacon Salad | Little Kitchen, Big Bites

The bacon gives something smokey and fun to an otherwise run of the mill corn salsa.  It’s a perfect little twist on the tradition.  And, because I only used about half the pack, we had a few extra pieces of bacon to snack on afterwards.  I’m pregnant.  Don’t judge.

One more fun bacon fact {because I guess that’s all this post is going to be about. Don’t judge.}.  Did you know that you can cook bacon in the oven??  It’s my new favorite way to do it.  Simply line a cooking sheet with foil or parchment and stick a cooling rack {the kind you cool cookies on} on top.  Preheat the oven to 400 degrees, line up the bacon on the cooling rack, and bake for 15 – 20 minutes {start checking a little earlier if your oven runs hot}.  Let it cool a little, transfer to a paper towel to pat dry, and enjoy.  It’s perfectly crunchy and delicious every time and you save yourself the annoyance of burning yourself with hot grease and smelling like bacon for the rest of the day.  Awesome, right?  You’re welcome.

Sweet Corn & Bacon Salad | Little Kitchen, Big Bites Sweet Corn & Bacon Salad | Little Kitchen, Big Bites

 

Sweet Corn & Bacon Salad
Author: 
Recipe type: Salad, Side
Cuisine: American
Prep time: 
Total time: 
 
Ingredients
  • 4 cobs of corn, cooked and cut off of the cob, and chilled
  • 5 pieces of bacon, cooked well and crumbled or chopped, and cooled
  • ¼ cup cilantro, chopped
  • ½ red onion, chopped
  • 2 T olive oil
  • 1 T lime juice
  • 1 T garlic salt
  • 1 t black pepper
  • 1 t chile powder
  • Additional salt and pepper to taste, if desired
Instructions
  1. Combine all ingredients in a medium bowl and stir to combine
  2. Serve cold

Sweet Corn & Bacon Salad | Little Kitchen, Big Bites

Sweet Potato Skins Bacon Cheddar Casserole

Sweet Potato Bacon Cheddar Casserole | Little Kitchen, Big Bites

I started to write that this was a vegetarian recipe.  And then I remembered, bacon.  Then I thought maybe it was still kind of healthy.  And then I remembered, cheese.  What I can tell you?  This was a really delicious recipe and it is actually chock full of veggies.  It’s just full of bacon and cheese too.  Protein, right?  Oh well, I’m going with it.

This started as kind of a “sweet potato skins” kind of a deal and then I remembered how much I hate doing potato skins.  Especially the part where you have to gingerly scoop out the potato part and burn your hands only to rip the skins and have half of them look weird and feeling like you miss out on half the potato.  If there’s someone out there with a perfected method for this, let me know, because I haven’t found it yet.

Sweet Potato Bacon Cheddar Casserole | Little Kitchen, Big Bites

So instead of being fancy with it, I just slipped off the skins {still burning my fingers slightly because I’m too impatient and last minute to give myself time for them to cool sufficiently}, mixed everything up in a big bowl and plopped it in a casserole dish.  Which still turned out quite lovely looking actually.

We had this as our dinner {and subsequent leftovers}, but it would also make a yummy side dish for any meal.  Or if you’re feeling fancy, you could slip the mixture right back into those skins and make a fun appetizer too.

Sweet Potato Bacon Cheddar Casserole | Little Kitchen, Big Bites

Sweet Potato Bacon Cheddar Casserole
Author: 
Recipe type: Entree, Side Dish, Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 4-5 medium sweet potatoes
  • 3 T milk {I used nonfat}
  • ½ onion, cut into chunks
  • 2 bell peppers, cut into chunks
  • 1 large zucchini, cut into chunks
  • 1 T garlic salt
  • Salt and pepper to taste
  • 1 package bacon, cooked crispy and crumbled
  • 1½ cups shredded cheddar cheese
  • Optional: green onions, sour cream, additional bacon and cheddar to top
Instructions
  1. Preheat the oven to 400 degrees
  2. Wash and dry sweet potatoes and pierce several times with a fork
  3. Place on a baking sheet and bake for 35-45 minutes, or until cooked through
  4. With 15 minutes left, arrange onion, bell pepper and zucchini chunks around potatoes and let bake
  5. Remove everything from the oven and let cool slightly so you can handle them without burning yourself. Reset the oven to 375.
  6. Slip the skins off of the sweet potatoes and put them meat of the potato into a medium bowl
  7. Add milk and mash with a potato masher or fork until smooth
  8. Chop onion, bell pepper and zucchini and add to the bowl
  9. Stir in bacon, 1 cup of cheddar, garlic salt and salt and pepper to taste
  10. Spray a 9x9 pan with nonstick and turn mixture into the pan
  11. Sprinkle remaining ½ cup of cheddar on top
  12. Bake for 15 minutes, or until cheese is melted
  13. Remove from oven and serve immediately, garnishing with green onions, sour cream, additional bacon and cheddar as desired

Sweet Potato Bacon Cheddar Casserole | Little Kitchen, Big Bites Sweet Potato Bacon Cheddar Casserole | Little Kitchen, Big Bites Sweet Potato Bacon Cheddar Casserole | Little Kitchen, Big Bites

Spicy Corn Cakes with Chunky Avocado Salsa

Spicy Corn Cakes with Chunky Avocado Salsa | Little Kitchen, Big Bites

Confession.  I’m eating one of these right now.  It’s cold…I didn’t even bother to heat it up because it’s still good like this.  I made over a dozen decent sized cakes last night and we’re down to one and a half now.  I can’t stop.  So anyway, this recipe is good.  Really good.

Remember how I was going to start eating/cooking healthy?  Oops.  But these things are worth every sweet and salty finger lickin pan fried delicious bite.  And also worth the fact that my house still smells like deep fried goodness almost 24 hours later {Seriously.  Does anyone know how to pan fry without the smell not sticking around for days?}

I saw this recipe on Pinterest and it sounded so good that I pulled the trigger and I’m so glad that I did.  I worked out extra hard this week so I totally deserve it, right?

Anyway, did I mention the fact that these are delicious?  Ok, you’re sick of it.  Let’s talk deets.  These little suckers aren’t the quickest or easiest things to make, but they’re worth it.  And you can throw together little ones for a perfect app, or bigger suckers for a delicious meal like we did.  Enjoy!

Spicy Corn Cakes with Chunky Avocado Salsa | Little Kitchen, Big Bites

Corn Cakes with Chunky Avocado Salsa
Author: 
Recipe type: Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 12 - 15 large cakes
 
Ingredients
  • 1 can corn, drained
  • 1 can creamed corn
  • 2 eggs
  • 1½ cups shredded cheddar
  • ½ t smoked paprika
  • 1 t + ½ t salt
  • 1 t + ½ t pepper
  • 1 t + ½ t garlic powder
  • 1½ cups flour
  • 1 t baking powder
  • 1 T milk
  • 4 - 5 T vegetable oil
  • 3 avocados, chopped
  • 1 of a red onion, peeled and finely chopped, separated in half
  • 3 jalapeños, chopped finely, seeds removed if less heat is desired
  • 1 lime, juiced
  • 1 t olive oil
Instructions
  1. Combine corn, creamed corn,1/2 of the chopped red onion, 1 jalapeño, eggs, cheddar, paprika, 1 t salt, 1 t pepper and 1 t garlic powder in a medium mixing bowl.
  2. Whisk in flour and baking powder.
  3. Mix in milk. Chill mixture in the refrigerator for 10 minutes while you prepare the salsa.
  4. Combine avocado, remaining chopped red onion, remaining 2 jalapeños, lime juice, olive oil, ½ t salt, ½ t pepper, and ½ t garlic powder in a small mixing bowl. Taste and add additional salt and pepper as desired. Set aside.
  5. Heat a small layer of vegetable oil in a large skillet over medium high heat.
  6. Ladle in about ¼ cup of batter for each large cake, or 2-3 T of batter for a small cake.
  7. Cook, flipping every few minutes, until golden brown on both sides.
  8. Serve hot, topped with avocado salsa.

Spicy Corn Cakes with Chunky Avocado Salsa | Little Kitchen, Big Bites

Mustard Breaded Salmon & Potatoes

Mustard Breaded Salmon & Potatoes | Little Kitchen, Big Bites

Oh heyyyyyy there everyone!  I’ve been majorly slacking in the blog department huh?  I feel like everyone talks about how little newborns sleep, but then when you have a four month old, you realize that, with fewer naps, you have significantly less time for photographing, editing, blogging and the like.  Anyway, my little four month old is quite possibly the most awesome kid ever {I am that mom…} so I’ve made her the priority.  And right now I have a rare moment where she’s sleeping peacefully, the laundry is done, the house is relatively clean {or tidy at least}, I’ve taken a shower, and I can actually sit down and look at the computer.

Suffice to say, I’ll still be updating here, but it may be a touch less frequent than I anticipated in the early days of stay-at-home-mommyhood.  Because in the battle of blog versus baby, baby wins every. single. time.

But I have been cooking!  Because a girl’s gotta eat and gotta have a little alone time in the kitchen {seriously…cooking at the end of the day is my de-stress time}.  The baby is getting a high chair soon so she can sit and watch and I can play cooking show on a regular basis.  Food Network Star, here I come!

This was a totally delicious dish guys.  And super easy.  It was a good dinner party meal to throw together with a salad, or just an easy filling weeknight dinner.  And, if you can, try to get the potato medley from Trader Joe’s for this one.  It’s a cheap bag of multicolored little potatoes and they’re just that much more impressive than if you just use the red ones with absolutely no extra work.  Thanks TJ’s.

Mustard Breaded Salmon & Potatoes | Little Kitchen, Big Bites

 

Mustard Breaded Salmon & Potatoes
Author: 
Recipe type: Entree, Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • 1 - 1.5 lbs salmon
  • ¼ cup bread crumbs
  • 2 T + 1 T sweet hot mustard
  • 1 t olive oil
  • 1 T + 2 T preminced garlic
  • 1 t + 1 t dill
  • 1 t + 1 t chili powder
  • 8 - 10 small red potatoes (or assorted small potatoes), cut into quarters
  • 1 onion, chopped
  • 1 T dijon mustard
  • Salt & pepper to taste
Instructions
  1. Preheat the oven to 400 degrees
  2. Spray a cooking sheet with non-stick spray
  3. Combine 1 T sweet hot mustard, 1 T dijon, 2 T preminced garlic, 1 t dill, 1 t chili powder, salt and pepper in a bowl.
  4. Add potatoes and onions and toss to coat
  5. Spread over the cooking sheet and place in the oven for 30-45 minutes, stirring every 10 minutes.
  6. Spray a pyrex with nonstick cooking spray
  7. Combine 2 T sweet hot mustard, 1 t olive oil, 1 T garlic, 1 t dill, 1 t chili powder and salt and pepper in a small bowl.
  8. Spread over salmon to form a crust and place in pyrex
  9. Cook for 30 minutes
  10. Serve salmon over potatoes

Mustard Breaded Salmon & Potatoes | Little Kitchen, Big Bites

Easy Cheesy Ranch Bacon Potatoes

Easy Cheesy Ranch Bacon Potatoes | Little Kitchen, Big Bites

These were omg good.  I mean, you can’t really beat hot, cheesy potatoes with ranch dressing and bacon, right?  I overdid it a little and made a huge batch of them for a dinner party for four.  We ate a ton of them, but there were still a bunch of leftovers.  And I thought there was no way we would eat all of them.  But then we realized that they were just as good as a cold potato salad as they were as a hot cheesy potato dish.

We ate all of the leftovers, guys.  Like, within a day or two.  I ate a plate full of this *side dish* as a meal.  I’m not saying it was a healthy thing, but it was a delicious thing.

Easy Cheesy Ranch Bacon Potatoes | Little Kitchen, Big Bites

4.0 from 1 reviews
Easy Cheesy Ranch Bacon Potatoes
Author: 
Recipe type: Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 2 - 16 oz bags of frozen "breakfast potatoes" (the kind with quartered red potatoes, onions, and bell peppers)
  • 1 cup ranch dressing
  • ½ cup + ¼ cup shredded cheddar
  • ¼ cup bacon bits
  • 1 T dill
  • 1 t garlic powder
  • 1 t onion powder
  • Salt & pepper to taste
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine ranch, ½ cup cheddar, bacon bits, dill, garlic powder, onion powder, salt and pepper in a large bowl.
  3. Add potatoes and toss to coat.
  4. Spray a 9 x 13 pyrex in nonstick cooking spray
  5. Put potato mix in the pyrex and cover in tin foil
  6. Bake for 1 hour
  7. Remove foil and top with ¼ cup shredded cheddar
  8. Cook for an additional 10 - 15 minutes
  9. Enjoy hot, or chill for a potato salad the next day

Easy Cheesy Ranch Bacon Potatoes | Little Kitchen, Big Bites

 

Mustard Crusted Salmon with Roasted Red Potatoes & Tomatoes

Mustard Crusted Salmon with Roasted Red Potatoes & Tomatoes | Little Kitchen, Big Bites

I don’t usually do fancy food.  It’s not really my thing.  I like things that are easy, hearty and full of flavor.  And occasionally they look nice too.  For some reason, the inspiration for this recipe popped up on Pinterest and I felt the need to try it for a random weekday dinner.  Maybe it’s because it was on the Williams Sonoma site and really they can do no wrong in my eyes.  Or maybe it was just because I do not expect a lot of fancy dinners in the future as my belly continues to grow.  But it was totally awesomely delicious and, regardless of why, I’m so very happy that I made it.

Not only was this pretty enough to serve at a dinner party, but it was also super easy and bursting with flavor.  The salmon stays moist and flavorful, with a little crunch on top, and the roasted veggies are just to die for.  You could easily make them as an accompaniment to any dish {and I plan to}.  Hubby and I each devoured our portions and declared that this is one to definitely put in the “keep” pile.  Next time I have people over, I am absolutely without a doubt making this again.

Mustard Crusted Salmon with Roasted Red Potatoes & Tomatoes | Little Kitchen, Big Bites Mustard Crusted Salmon with Roasted Red Potatoes & Tomatoes | Little Kitchen, Big Bites

Mustard Crusted Salmon with Garlic Roasted Red Potatoes & Tomatoes
Author: 
Recipe type: Entree, Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Ingredients
  • 1 lb. red potatoes, cut into bite sized pieces
  • 3-4 ripe red tomatoes, cut into bite sized pieces
  • 1 onion, chopped into bite sized pieces
  • 2-3 T olive oil
  • 1 T lemon juice
  • 1½ T preminced garlic
  • 1 t parsley
  • ½ t thyme
  • ½ t dill
  • ½ t crushed red pepper flakes
  • ½ t salt
  • ½ t black pepper
  • 2 T Parmesan cheese
  • 1 - 1.5 lbs salmon
  • ¼ cup Dijon mustard
  • 1 T balsamic vinegar
  • 1 t preminced garlic
  • 1 t parsley
  • ½ t thyme
  • ½ t lemon juice
  • ½ t black pepper
  • ¼ t olive oil
  • ¼ t salt
  • 3-4 T bread crumbs
Instructions
  1. Preheat the oven to 375 degrees
  2. Mix together vegetables with olive oil, lemon juice, garlic, parsley, thyme, dill, red pepper, salt and pepper in a mixing bowl or shake in a ziplock bag.
  3. Spread on a greased baking pan.
  4. While the veggies are cooking, combine mustard, vinegar, garlic, parsley, thyme, lemon juice, pepper, olive oil and salt in a small bowl.
  5. Place the fish in a greased pyrex and spread the mustard mix over the fish.
  6. Top with bread crumbs.
  7. Place the two dishes in the oven and bake for approximately 30 minutes, or until fish is fully cooked. Toss vegetables every 10 minutes with a spatula. After 25 minutes, remove vegetables and sprinkle Parmesan over the top, and then place back in the oven for the remaining 5 minutes.
  8. Remove from oven and serve immediately.

Mustard Crusted Salmon with Roasted Red Potatoes & Tomatoes | Little Kitchen, Big Bites

Veggie Quinoa Stir Fry

I love stir fry.   I love throwing a bunch of veggies in a pan and adding those intoxicating Asian flavors and making something so healthy taste so darn good.

And with this one?  Add a little quinoa and some scrambled eggs?  You’ve got all the protein you need for a super healthy, well balanced, and totally delicious meal.  Sold.

We had this for dinner {and then for lunch the next day} but you could also put it on the side for any Asian inspired meal.


4.0 from 1 reviews
Veggie Quinoa Stir Fry
Author: 
Recipe type: Entree, Side
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 small onion, chopped
  • 1 T preminced garlic
  • 1 pack sliced baby bella mushrooms
  • 2 cups chopped fresh broccoli
  • 1 zucchini, chopped
  • 1 can peas, drained and rinsed
  • 3 green onions, sliced, plus more to garnish
  • 1½ cups quinoa, cooked according to package
  • 2 T sesame oil
  • 3 eggs
  • 1 T ginger
  • 3 T soy sauce
  • 1 t fresh cracked black pepper
  • 2 T sriracha {use less if you don't want it to be too spicy}
Instructions
  1. Pour sesame oil into a large frying pan or wok and heat to medium high.
  2. Add onion and garlic and cook for 3-5 minutes.
  3. Add all other vegetables and cook for 5-7 minutes.
  4. While the vegetables are cooking, crack eggs into a small frying pan and scramble until well done.
  5. Add eggs into vegetable mixture.
  6. Pour soy sauce, ginger, pepper and sriracha over vegetable mixture and stir in.
  7. Stir in cooked quinoa. Taste and add seasoning if necessary.
  8. Serve hot and garnish with additional chopped green onions.

Inspired by this recipe.

Pesto Spaghetti Squash

I’ve really learned a lot about my tastes in the last few years as I’ve learned how to cook.  If someone would have asked me what a spaghetti squash was a couple of years ago, I would have looked at them blankly and said something along the lines of *I don’t know…gross*

But now?  I love me some spaghetti squash.  It’s got the richness and flavor of squash with the texture and ability to fill your tummy of a good ol’ bowl of pasta.  And Hubby loves pasta.  So as I try to figure out some good meals that will please both of us and keep us from having to hide that extra roll under our winter sweaters, I thought that I would fix some spaghetti squash, pasta style.

And the result was pure deliciousness, that was just as filling as a big bowl of spaghetti.


5.0 from 1 reviews
Twice Baked Pesto Spaghetti Squash
Author: 
Recipe type: Entree, Side Dish
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 spaghetti squash, halved lengthwise, de-seeded
  • 1 t garlic powder
  • ½ t salt
  • ½ t pepper
  • 2 T pre-made pesto
  • ½ cup grated Parmesan, plus some to top
  • 2 T fresh basil, chopped finely, plus some to top
  • 3 T pine nuts, plus some to top
Instructions
  1. Preheat oven to 400 degrees.
  2. Place the cut, de-seeded squash face down in a pyrex with just enough water to cover the bottom of the pyrex and bake for about 40 minutes.
  3. Remove from the oven and let cool for 10 minutes so you don't burn yourself.
  4. Turn squash face up and scrape them with a fork to remove the spaghetti like flesh.
  5. Combine in a bowl with salt, pepper, garlic powder, pesto, Parmesan, basil, and pine nuts.
  6. Garnish with basil, Parm, and pine nuts and serve immediately.

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