Category Archives: nuts

Spaghetti Squash Chicken Pad Thai

Spaghetti Squash Chicken Pad Thai - Just the TipUm, this dish is amazing. I’m so excited about it that I  feel like that’s all I can say…but I’ll try to expound a little. Roasted and shredded spaghetti squash perfectly imitates those mushy pad thai noodles. The sauce is perfection and made from ingredients that are probably in your cabinet. This is such a healthy and hearty dish because of the sheer mass of vegetables. New favorite dinner, hands down.

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Slow-Cooker Moroccan Chicken Stew

IMG_4190It’s recipes like this one that make me love my slow-cooker. Browning the meat ahead of time adds so much to the flavor and texture of slow-cooked foods. Bone-in chicken legs and thighs in a flavorful broth seasoned with cumin, cinnamon, coriander.  The apricots and the chickpeas add great texture too. Serve with some whole wheat couscous and some middle eastern flatbread – yum.

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Chicken Korma (finally)

You’ve seen one or two korma recipes on this blog here, and that’s because I keep trying and trying (and trying) to mimic the smooth, creamy kormas I have in indian restaurants (and seemingly never at home –until now!). Keep in mind, this is one of my favorite dishes of all time and I have very high standards with it.

Well, people, I’ve got the best homemade chicken korma to date here. Absolutely restaurant quality and amazingly delicious. Yay!

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Protein Packed Whole Wheat Banana Nut Muffins

Once in a great while, I see a recipe that makes me want to jump up, whip out my rolling pin, and get baking. This process usually ends in tears, but once in a while it works out lovely.  These muffins are SUPER healthy (once you take a peek at the ingredients you’ll see what I mean) and delicious. Smear them with a little yogurt butter and dig in!

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Pappardelle with Pancetta, Broccoli Rabe, and Pine Nuts

It’s almost shameful posting another pasta recipe so soon, but this was just too good to wait (and yes, normally I would sit on my hands for a few days so i didn’t seem pasta-crazed, which I obviously am). Regardless, I love broccoli rabe with pasta, and the egg pappardelle I found at Trader Joe’s was fantastic.  Together, this dish was delectable, and worth a little carbo shame. This is probably in my top 5 favorite pasta dishes ever.

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Roasted Brussels Sprouts with Cranberry Pistachio Pesto

This recipe is why I quit weight watchers. After one day. I had been looking forward to making this dish for about a week, wherein I foolishly joined that fat-hating regime.  One serving of this dish, which is decidedly wholesome, would be half of my daily allotted food because of the [healthy] fat found in the nuts and olive oil. Funk that. I just can’t give up real food and replace it with food-like-substances like fat-free cheese, so I quit. And this was delicious!

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Eggnog Cranberry Muffins

When I saw these muffins, I knew I had to try to make them. It is no secret that I am not an accomplished (or willing) baker, but these just looked too good. Well, I’m happy to report that these came out perfect, and was a lovely breakfast on a super snowy morning.

Here's what we're dealing with in Boston today.

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Poached Eggs over Moroccan-Spiced Hash

I made these moroccan-spiced veggies the other night as part of a vegetarian meal that I served to some of my lovelies, and I knew the leftovers would be fabulous for a weekend brunch with some eggs on top. Sweet potatoes, onions, green beans, and spinach spiced with fenugreek seeds (my new favorite spice), cumin, cinnamon, and hot paprika. YUM.

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Lime-Glazed Coconut Banana Bread

Although baking scares the bejesus out of me, I think I have mastered the fruit bread. This is my absolute favorite banana bread recipe, and if you cut it into 16 slices (but, really, who would do that?), it’s even inspired by a Cooking Light recipe. I, of course, slice it into about 8-10 fatty slices, slather it with a little smart balance, and dig in.

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Cous Cous with Caramelized Shallots and Walnuts

This is a delicious side dish, and healthy…using whole wheat cous cous, lots of thinly sliced shallots, and toasted walnuts. Yummy.

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Stuffed Figs with Prosciutto di Parma

If you make nothing else from this blog, make this (and now, while figs are in season!).

While visiting with my parents this weekend, my mom whipped up a little fig snack with these very same ingredients (minus the prosiutto), and it was delicious. And then, Sunday morning, I was thumbing through Mario Batali’s Molto Italiano (I have a goal to cook more from my multitudes of cookbooks!), and was super excited to see this recipe. This recipe is like a hug on a plate. Eat it now!

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Whole Wheat Banana Nut Sour Cream Pancakes

One word about these pancakes: ohmygod.

This week, my beloved moved in. To celebrate this, I had planned some special breakfasts for us this weekend, like irish soda bread and lemon-poppy ricotta pancakes. Since I used all of the ricotta in last night’s pasta (oops :)), and I didn’t quite have the time for the bread, this morning I made some of these fluffly little babies.

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Pecan Praline Crunch Bars

So anyone who knows anything knows that baking is just not my thing. 1) I hate measuring,  2) To a certain degree, I am afraid of the mysteries of my oven, and 3) I actually don’t have a huge sweet tooth. Until Friday. Friday I craved sweets all. day. long. Brian almost went out to find me a brownie at 9pm because that’s all I was talking about. I was obsessed. I managed to make it through the night, but the first thing I did Saturday morning was look at some of my “to try” lists for something sweet and easy to make. This recipe is exactly that, and it’s totally my baking style because it takes a couple nice little shortcuts. Sweet. Continue reading

Balsamic Grilled Vegetables and Basil Quinoa Salad

I heart my CSA. I LOVE getting fresh summer veg each week, straight from the farm. I was having the girls over for dinner and drinks (and bachelorette finale…don’t judge), and thought this would make a great vegetarian meal. I was not wrong (unlike Ali, whose bachelorette choice was questionable).

Pecan and Kidney Bean Burgers

These are going to be a regular staple in my house. They are SO delicious, especially compared to frozen store-bought veggie/bean burgers, AND they’re made from all real food — no preservatives or scary ingredients. The spice combination is fantastic — almost has a warm cinnamon note to it. The best part of these burgers is that almost all the ingredients can be kept in your pantry for a quick meal.

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Almond Butter Pumpkin Brownies

When I found this recipe, I couldn’t not make it. SO good and I love the pumpkin. They taste slightly chocolately to me, even though there’s not a trace. Yum.

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Squash Ribbon Salad with Goat Cheese and Pine Nuts

Week after week, I find myself with a lot of squash to cook because of my CSA, so be prepared for more squash recipes! This one is a great cold (or room temp) salad.

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Summer Squash with Walnuts and Asiago

OMG this dish is amazing! And, I can’t believe I’m actually going to say this, but I think you could get away with less cheese (or more squash). I can’t wait to get a boatload more squash at tomorrow’s CSA pick up so I can make this again immediately.
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Crab Cakes with Creamy Red Pepper Sauce

While the ingredient list is rather long, the recipe itself is easy and yummy. You probably already have most of the ingredients in your cupboard. This makes a perfect, light summer supper.
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White Fish with Almond Garlic Scape Pesto Crust

Today was the first day of my very first CSA! I think my favorite part of this gig is going to be discovering new veggies that aren’t readily seen in grocery stores. One such thing is the garlic scape, which seriously packs a punch.
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