Latest Recipes
I know what you're thinking... another tart?? I can't help it. This winter I've gone mad with fruit adorned, brie stuffed, puff pastries. They're delicious, everyone loves them and they photograph fabulously. So, yet again, its so easy...
Ingredients:
1 Peach1 Brie Round Scoop of walnutsRaw sugarRaw cinnamon1 T Butter, soft or melted1 Puff pastry sheet
Directions:
Preheat oven to 400 degrees. Chop fruit and nuts, remove white casing from Brie. Place puff pastry sheet on a baking sheet. Arrange brie in center. Place fruit on top. Mix nuts with butter, sugar, and cinnamon. Pour mixture on top of peaches. Pinch sides of pastry dough together to make a little pouch around everything. Bake for 20 minutes. Enjoy!!!
Peach Tart
brie +
peaches +
puff pastry +
vegetarian +
walnuts
Ingredients:
1 Peach
1 Brie Round
Scoop of walnuts
Raw sugar
Raw cinnamon
1 T Butter, soft or melted
1 Puff pastry sheet
Directions:
Preheat oven to 400 degrees. Chop fruit and nuts, remove white casing from Brie. Place puff pastry sheet on a baking sheet. Arrange brie in center. Place fruit on top. Mix nuts with butter, sugar, and cinnamon. Pour mixture on top of peaches. Pinch sides of pastry dough together to make a little pouch around everything. Bake for 20 minutes. Enjoy!!!
After spending a lot of time perusing beautiful food blogs, I noticed something really important: there aren't many options for someone struggling with time and money. In my current position in health promotion, we often talk about meeting people where they’re at. I think that if the people who really need to be reached actually will be, it will be because they are met where they are at. I am a believer in the local food movement that is forging its way full force across America. I shop locally and belong to a food co-op. I try to cook all of our meals at home. I’m all-in, trust me. One thing I’ve noticed is that people at the root of this movement are often far removed from anyone on welfare. The working poor in America are often hard pressed to find a meal for less than something handed to them through the car window. Fast food restaurants accept food stamps. This is reality folks. And fast food is causing major damage. I’ve recently had to research welfare reform and one topic that arose constantly in discussion was food. Bottom line, anyone making minimum wage in this country is struggling to put food on the table. Though, I must mention, the homeless in this country are doing far better than most of the rest of the world, how is that for a bit of perspective? Today’s post: a meal for 4 that costs less than eating at McDonald’s and is almost just as easy. Because McDonald’s prices are different per location, let’s say that a combo meal costs $3.50 and a happy meal, $3.75, very generous pricing. That’s $14.50 to feed two adults and two children. (2 hours of work at minimum wage pay.) The meal I am proposing costs only $9.66, takes minutes to prepare, has no hidden ingredients and is delicious and nutritious. It also has no preservatives or artificial ingredients. All items were purchased from a regular grocery store and can also be found at Wal-mart, just in case your town has no remaining grocery stores because of Wal-mart.
Ingredients:2 bags Alexia Chipotle Roasted Sweet Potatoes ($2.88)Wheat flour tortillas ($2.79)Bag of spinach ($3.99)
Directions:Open bag, find pouch of oil/ seasoning mixture, dump contents into a skillet, heat on medium. Dump remaining contents (sweet potatoes, black beans, corn, onions, and giant red bell peppers) into skillet, heat for 8 minutes. Scoop contents into a tortilla, add spinach, roll up and enjoy.
Also, I made this for a super-bowl party and it was a huge hit! Every last bite was gone.
Chipotle Roasted Veggie Burrito
black beans +
spinach +
vegetarian
After spending a lot of time perusing beautiful food blogs, I noticed something really important: there aren't many options for someone struggling with time and money. In my current position in health promotion, we often talk about meeting people where they’re at. I think that if the people who really need to be reached actually will be, it will be because they are met where they are at. I am a believer in the local food movement that is forging its way full force across America. I shop locally and belong to a food co-op. I try to cook all of our meals at home. I’m all-in, trust me.
One thing I’ve noticed is that people at the root of this movement are often far removed from anyone on welfare. The working poor in America are often hard pressed to find a meal for less than something handed to them through the car window. Fast food restaurants accept food stamps. This is reality folks. And fast food is causing major damage.
I’ve recently had to research welfare reform and one topic that arose constantly in discussion was food. Bottom line, anyone making minimum wage in this country is struggling to put food on the table. Though, I must mention, the homeless in this country are doing far better than most of the rest of the world, how is that for a bit of perspective?
Today’s post: a meal for 4 that costs less than eating at McDonald’s and is almost just as easy. Because McDonald’s prices are different per location, let’s say that a combo meal costs $3.50 and a happy meal, $3.75, very generous pricing. That’s $14.50 to feed two adults and two children. (2 hours of work at minimum wage pay.) The meal I am proposing costs only $9.66, takes minutes to prepare, has no hidden ingredients and is delicious and nutritious. It also has no preservatives or artificial ingredients. All items were purchased from a regular grocery store and can also be found at Wal-mart, just in case your town has no remaining grocery stores because of Wal-mart.
Ingredients:
2 bags Alexia Chipotle Roasted Sweet Potatoes ($2.88)
Wheat flour tortillas ($2.79)
Bag of spinach ($3.99)
Directions:
Open bag, find pouch of oil/ seasoning mixture, dump contents into a skillet, heat on medium. Dump remaining contents (sweet potatoes, black beans, corn, onions, and giant red bell peppers) into skillet, heat for 8 minutes. Scoop contents into a tortilla, add spinach, roll up and enjoy.
Also, I made this for a super-bowl party and it was a huge hit! Every last bite was gone.
I have been craving spicy food. I can only guess it has to do with the sub zero temperatures and wanting to warm up. On Saturday, I woke up early and prepared the spices for the black beans to cook all day. By 7pm, they were absolutely ready. This recipe may look more complicated to cook than it actually is. It was delicious and now we have a surplus of magnificent beans to use in other dishes or to freeze.
Ingredients:
6 C Black Beans dried, soaked overnight 3 Tbsp Olive oil 1 Onion5 Cloves Garlic4 Dried Chilis1 Tbsp Chili Garlic Sauce1-2 Tbsp (roughly) of the following spices:OreganoPaprikaBasilCumin CinamonMustard, ground from seedTumericSea salt 4 Bay leaves1/2 Butternut Squash, top half and the bottom can be used for a separate dishParmesan for topping
Directions:
Basically, bring beans to a boil and add half of the olive oil and spices and all of the chopped onion and garlic. After water begins to boil, turn down the temperature to a simmer and cook for 5 to 7 hours. Half an hour before you are ready to eat, add the remaining half of the spices and prepare the squash. Preheat oven to 380 degrees. Peel and slice squash, slightly coat in olive oil and arrange slices on a baking sheet and cook on lowest oven rack for 25 minutes. Pour beans over squash and add topping! Yum.
Spicy Black Beans over Roasted Butternut Squash
black beans +
butternut squash +
vegetarian
I have been craving spicy food. I can only guess it has to do with the sub zero temperatures and wanting to warm up. On Saturday, I woke up early and prepared the spices for the black beans to cook all day. By 7pm, they were absolutely ready. This recipe may look more complicated to cook than it actually is. It was delicious and now we have a surplus of magnificent beans to use in other dishes or to freeze.
Ingredients:
6 C Black Beans dried, soaked overnight
3 Tbsp Olive oil
1 Onion
5 Cloves Garlic
4 Dried Chilis
1 Tbsp Chili Garlic Sauce
1-2 Tbsp (roughly) of the following spices:
Oregano
Paprika
Basil
Cumin
Cinamon
Mustard, ground from seed
Tumeric
Sea salt
4 Bay leaves
1/2 Butternut Squash, top half and the bottom can be used for a separate dish
Parmesan for topping
Directions:
Basically, bring beans to a boil and add half of the olive oil and spices and all of the chopped onion and garlic. After water begins to boil, turn down the temperature to a simmer and cook for 5 to 7 hours. Half an hour before you are ready to eat, add the remaining half of the spices and prepare the squash. Preheat oven to 380 degrees. Peel and slice squash, slightly coat in olive oil and arrange slices on a baking sheet and cook on lowest oven rack for 25 minutes. Pour beans over squash and add topping! Yum.
I should begin by saying that this column is about to be truly amplified with the addition of Front Porch Catering and BW Pastries sharing recipes with Pretty Smart Girl. I am so proud to say that I am friends with the lovelies behind these delicious companies and soon enough, you will know them, too! For now, this column is my mild attempt to bring you a weekly recipe (hopefully) on Monday. So for now, you can read about my randomly thrown together, mostly home-made meals, usually inspired by what vegetables need to be cooked within the week. And, hopefully, I'll remember to grab my camera on the way to the table!
Ingredients:
2 Orange Bell PeppersOnionGarlic3 Portobello Mushroom Caps (chopped into pieces)Basil
Parsley Butter
Sea salt
PepperMilk (or Cream)Ravioli (I used Rising Moon Organics: Garlic Gorgonzola with Spinach and Basil, Asiago & Pine Nut Pesto)Almonds (shaved)Parmesan cheese
Directions:
Prepare ravioli as instructed on package. Saute onion, garlic and mushrooms in butter. Add chopped bell peppers to the mix. Cook until tender. Add in milk, allow to lightly simmer. Add salt, spices and herbs. Add cooked ravioli. Top with Parmesan cheese and shaved almonds. Easy peasy!
Veggie Ravioli in Cream Sauce
pasta +
portobello mushrooms +
sundried tomatoes +
vegetarian
I should begin by saying that this column is about to be truly amplified with the addition of Front Porch Catering and BW Pastries sharing recipes with Pretty Smart Girl. I am so proud to say that I am friends with the lovelies behind these delicious companies and soon enough, you will know them, too! For now, this column is my mild attempt to bring you a weekly recipe (hopefully) on Monday. So for now, you can read about my randomly thrown together, mostly home-made meals, usually inspired by what vegetables need to be cooked within the week. And, hopefully, I'll remember to grab my camera on the way to the table!
Ingredients:
2 Orange Bell Peppers
Onion
Garlic
3 Portobello Mushroom Caps (chopped into pieces)
Basil
Parsley
Parsley
Butter
Sea salt
Pepper
Sea salt
Pepper
Milk (or Cream)
Ravioli (I used Rising Moon Organics: Garlic Gorgonzola with Spinach and Basil, Asiago & Pine Nut Pesto)
Almonds (shaved)
Parmesan cheese
Directions:
Ingredients:Yield: 30 truffles - 8 ounce(s) Chocolate (+70% Cocoa)
- 1/3 cup(s) plus 2 tablespoons heavy cream
- 1 tablespoon(s) unsalted butter
Directions
In a small saucepan, bring the cream to a simmer. Add the butter and stir until melted. Add the chocolate. Stir until completely melted and smooth. Remove from the heat and pour into a shallow bowl. Cool, cover, and refrigerate the mixture until firm, at least 2 hours. Using a melon baller or small spoon, roll the mixture into 1-inch balls. Roll each ball in the coconut or pecans or cocoa. Enjoy immediately or refrigerate in an airtight container for up to 2 weeks.
Chocolate Truffles
coconut +
dessert +
ganache +
pecans +
vegetarian
Ingredients:
Yield: 30 truffles
- 8 ounce(s) Chocolate (+70% Cocoa)
- 1/3 cup(s) plus 2 tablespoons heavy cream
- 1 tablespoon(s) unsalted butter
Directions
In a small saucepan, bring the cream to a simmer. Add the butter and stir until melted. Add the chocolate. Stir until completely melted and smooth. Remove from the heat and pour into a shallow bowl. Cool, cover, and refrigerate the mixture until firm, at least 2 hours.
In a small saucepan, bring the cream to a simmer. Add the butter and stir until melted. Add the chocolate. Stir until completely melted and smooth. Remove from the heat and pour into a shallow bowl. Cool, cover, and refrigerate the mixture until firm, at least 2 hours.
Using a melon baller or small spoon, roll the mixture into 1-inch balls. Roll each ball in the coconut or pecans or cocoa. Enjoy immediately or refrigerate in an airtight container for up to 2 weeks.
Ingredients:
1 Sheet of Puff Pastry1 Pear, sliced thinly1 Round of Brie Cheese (remove rind)1/4 C Chopped Pecans3 Tbsp Raw Sugar 2 Tbsp Butter
Directions:
Preheat oven to 400 degrees. Lightly butter a cookie sheet and set aside. Make sure that the puff pastry dough is at room temperature. Roll out the dough. Mash the brie into a ball and then press it into a flat disk and place in the center of the dough. Melt the butter and mix with the pecans and sugar. Pour the mixture onto the brie and spread evenly. Arrange the slices of pear on top of the mixture and carefully fold the puff pastry dough edges on top of the the pears. Place on cookie sheet and bake for 20 minutes.
Rustic Pear Tart
brie +
pear +
pecans +
puff pastry +
vegetarian
Ingredients:
1 Sheet of Puff Pastry
1 Pear, sliced thinly
1 Round of Brie Cheese (remove rind)
1/4 C Chopped Pecans
3 Tbsp Raw Sugar
2 Tbsp Butter
Directions:
Preheat oven to 400 degrees. Lightly butter a cookie sheet and set aside. Make sure that the puff pastry dough is at room temperature. Roll out the dough. Mash the brie into a ball and then press it into a flat disk and place in the center of the dough. Melt the butter and mix with the pecans and sugar. Pour the mixture onto the brie and spread evenly. Arrange the slices of pear on top of the mixture and carefully fold the puff pastry dough edges on top of the the pears. Place on cookie sheet and bake for 20 minutes.
Ingredients: (My ingredients are always approximations and I rarely follow a recipe's exact description. Cooking is about creativity, don't be afraid to explore.)
3 Portobello Mushroom Caps (large, and chopped into 1 inch cubes)1 Pint "Baby Bella" Portobello Mushrooms3 C Orzo Pasta1/2 C Olive oil (We were given Basil infused Olive Oil for Christmas, so I used that and it was delicious.)3 Cloves Garlic (minced or food processed)
1/2 C Sun-dried Tomatoes (chopped into small pieces)3 Vine Ripened Tomatoes4 (or more) Tbsp Dried Basil (or use 2 C fresh if its in season)
Butter
Sea Salt
1/2 Parmesan Cheese (Shredded)
Directions: Mix olive oil, garlic, sun-dried tomatoes, basil, Parmesan cheese and a pinch of sea salt in a bowl and set aside.* Boil pasta until tender. Saute smaller mushrooms in butter on medium. Add larger mushrooms and allow to cook until they have darkened and the aroma is fragrant. Mix everything into a large bowl and serve. I love the versatility of this meal because I can eat it warm as soon as its done and then serve it over a bed of spinach for lunch the following week. Delicious and healthy!
Portobell & Sundried Tomato Orzo Pesto Pasta
pasta +
portobello mushrooms +
sundried tomatoes +
vegetarian
Ingredients: (My ingredients are always approximations and I rarely follow a recipe's exact description. Cooking is about creativity, don't be afraid to explore.)
3 Portobello Mushroom Caps (large, and chopped into 1 inch cubes)
1 Pint "Baby Bella" Portobello Mushrooms
3 C Orzo Pasta
1/2 C Olive oil (We were given Basil infused Olive Oil for Christmas, so I used that and it was delicious.)
3 Cloves Garlic (minced or food processed)
1/2 C Sun-dried Tomatoes (chopped into small pieces)
1/2 C Sun-dried Tomatoes (chopped into small pieces)
3 Vine Ripened Tomatoes
4 (or more) Tbsp Dried Basil (or use 2 C fresh if its in season)Butter
Sea Salt
1/2 Parmesan Cheese (Shredded)
Directions: Mix olive oil, garlic, sun-dried tomatoes, basil, Parmesan cheese and a pinch of sea salt in a bowl and set aside.* Boil pasta until tender. Saute smaller mushrooms in butter on medium. Add larger mushrooms and allow to cook until they have darkened and the aroma is fragrant. Mix everything into a large bowl and serve. I love the versatility of this meal because I can eat it warm as soon as its done and then serve it over a bed of spinach for lunch the following week. Delicious and healthy!