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Chickpea Bolognese

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Ok, so this may not be a typical meal that you would create on a weeknight...

BUT IT SHOULD BE!!!

It is quick, filling, tasty, high fiber, rich in vegetables, EASY, and affordable!

This is a fun twist on an Italian classic that is normally high in cholesterol and saturated fat!!! This will have your entire family reconsidering a MEATLESS MONDAY!!!!

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ChickpeaBol
ChickpeaBol

JALAPEÑO & BLACK BEAN SPAGHETTI SQUASH BOATS

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JALAPEÑO & BLACK BEAN SPAGHETTI SQUASH BOATS

(Makes 4 Meals)

Ingredients:

  • 2 Spaghetti Squash
  • Extra Virgin Olive Oil
  • 1 Tablespoon coconut oil
  • 1 Yellow onion, chopped
  • 2 Cloves Garlic, minced
  • 5 cups Fresh Baby Spinach
  • 2 cans (14.5 oz) Roasted Tomatoes with Green Chiles
  • 2 cans Black Beans 
  • 2 Tbsp Ground Cumin
  • 1/2 Tbsp Sea Salt
  • Ground Black Pepper
  • 4 ounces Goat Cheese, crumbled
  • Sliced Jalapeño (optional, garnish) 

Directions:

Preheat the oven to 400F and line baking sheet with foil or parchment paper. Carefully cut the spaghetti squash in half, scoop out the seeds in the center and discard. Brush sides with EVOO + Sea Salt + Pepper. Place the squash halves face-down on the lined baking sheet. Bake for 45-55 minutes, or until the light brown spots begin to appear on the skin of the squash. Remove from the oven and set aside to cool slightly.

While the squash is cooking, pour the 2 cans of roasted tomatoes and green chiles (including the liquid) into a blender and add in the ground cumin and salt. Blend until smooth and set aside.

Melt the coconut oil in a large pot over medium heat and sauté the onion until the onion is tender. Add in the garlic and spinach, and stir until the spinach is wilted. Add black beans and stir.

Use a fork to scrape the cooked spaghetti squash flesh into pot and pour the enchilada sauce over the top. Stir well until everything is heated through, season to taste, and then divide the spaghetti squash mixture between the shells of the spaghetti squash arranged cut-side-up on a baking sheet.

Top each serving with crumbled goat cheese, and place in over to heat through for 5-6 minutes. Serve Warm!!

Recipe Inspired by Detoxinista

Recipe Recommendation - Golden Winter Soup!

A couple of weeks ago on a Sunday, the weather was brisk and I was extremely tired from the previous week, so I was in the mood for a warm, comforting meal.  I was in the mood for potato soup, but when I was looking for a new recipe to try, a recipe named “Golden Winter Soup” caught my eye!

Butternut squash has an odd shape, a cream-colored outer shell, and a highly nutritious, pumpkin-like center.  Butternut squash is considered a starchy vegetable because 90% of its total calories are derived from the carbohydrate family.  One serving of butternut squash provides the body with 298% of your daily recommended value of vitamin A, 50% of the daily recommended amount of vitamin C, and 3 grams (11%) of fiber in every serving.  The antioxidant and anti-inflammatory components of butternut squash put it in the spotlight for cancer prevention & treatment.

Butternut squash also provides the body with certain minerals.  One serving contains 14% of daily recommended value of manganese, a mineral that is important in metabolizing proteins and fat.  Other minerals that are present include, potassium, which supports muscle action, and magnesium which plays a role in cell formation.

Let the cooking process began:

After cubing the butternut squash, I peeled and cubed the russet potatoes and melted butter in a large Dutch oven over medium-high heat.

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Once butter was melted I added the butternut squash, russet potatoes, salt, and pepper to the dutch over and sautéed for approximately 3 minutes.

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While the mixture was on the stove, I added 1 chopped leek and sautéed for another minute before stirring in 4 cups vegetable broth.  The recipe calls for chicken broth (which I had also purchased) so to be honest, using vegetable broth was by mistake! I just wasn't paying attention when I pulled the broth out of the cabinet! Once broth was added, it was brought to a boil and simmered for 20 minutes.

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The recipe instructs you to place half of the potato mixture in a blender.  To make the process easier, I removed the soup from the stove, and used my Hand-held Blender.  This drastically reduced the time and effort needed to pull of this soup.

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I submerged the blender in the dutch oven and puréed the soup until it had a smooth consistency.  The consistency is also a place in this recipe that you can make adjustments according to your preferences.  I like my soups to have a little texture to them so I left a few pieces in small chunks.

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And finally, I stir in 1 cup of half-and-half until mixed well. Cover to keep soup warm until served! I served this soup with a slice of Havarti cheese bread for ease, but you could also pair this soup with baked potato, salad, or half of a sandwich or panini!

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This recipe leaves room for you to be creative in how you serve it!   Great for a dinner party because it is easy to make and makes a large portion. Mike and I had a large bowl for a total of 3 meals and I still had to throw some of the soup out! But since we both loved the soup so much, we "filed" it in our favorite column to have again soon!

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Golden Winter Soup

Recipe by: Cooking Light

2 tablespoons butter 5 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds) 2 cups (1/2-inch) cubed peeled russet potato (about 12 ounces) 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 cups sliced leek (about 2 medium) 4 cups fat-free, less-sodium chicken broth 1 cup half-and-half 12 ounces baguette, cut into 16 slices 3/4 cup (3 ounces) shredded Gruyère cheese 3 tablespoons chopped chives Freshly ground black pepper (optional)

Melt butter in a large Dutch oven over medium-high heat. Add squash, potato, salt, and pepper to pan; sauté 3 minutes. Add leek; sauté 1 minute. Stir in broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Place half of potato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatter). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Stir in half-and-half. Cover and keep warm.