Our weekly produce box has been so good for rounding out our meals – veggies galore! I decided to make stuffed peppers last week, something I have not made in ages. As almost always, I winged it. I made a big pot of rice, with the intent of the leftovers being turned into fried riceContinue reading “Easy Stuffed Peppers”
Category Archives: vegetarian
Sweet Potato Nachos
Hold your horses, these are some amazing nachos. We’ve had them for dinner a couple of times in the past month now. I dreamed them up while playing, let’s use up what’s in the fridge and pantry. That is one of Eric’s favorite meal-time methods – he hates hates having too much of one itemContinue reading “Sweet Potato Nachos”
Roasted Beet & Goat Cheese Salad
Let me preface this post by saying I am honestly not much of a salad person. Don’t get me wrong, I will eat them, order them at restaurants, but I rarely make them myself. This is for a few reasons: 1. I always seem to forget about the greens in my fridge and they turn toContinue reading “Roasted Beet & Goat Cheese Salad”
Southwestern Pinto Soup
I made this heavenly toasty soup earlier in the week in my way too dusty slow cooker. I need to brush it off and use it more often, it’s just too luxurious to come home to a house that smells deceivingly like a laborious meal. The slow cooker meal feels almost magical, and I getContinue reading “Southwestern Pinto Soup”
Egg, Hash-brown & Sausage Breakfast Casserole
This simple 4 ingredient breakfast casserole is perfect for serving a large group or saving for leftovers. My mother in law brought a similar one for our Christmas brunch and I’ve been thinking about it ever since. Since I didn’t have her recipe, I winged it and was quite pleased with the results. We hadContinue reading “Egg, Hash-brown & Sausage Breakfast Casserole”
Black Bean & Carrot Veggie Burgers
I first made these vegetarian and gluten-free burgers back in January when we had some friends over for dinner, and forgot about them until now. I decided to make them again, according to my scribbled notes, I was pleasantly surprised at their end result. It is a recipe I originally made up as I wentContinue reading “Black Bean & Carrot Veggie Burgers”
Coconut Red Curry & Veggies
This simple and pleasing curried vegetable classic comes from a spurt of energy due to an Iowa warn-up. Last week we actually had a a couple balmy, sunny days. It was enough to give me hope for spring! It actually warmed up enough to melt almost all of the snow and go without jackets aContinue reading “Coconut Red Curry & Veggies”
Banana Berry Breakfast Smoothie
I made one of these bad boys on Saturday morning – it was the perfect addition to my usual toast and peanut butter for breakfast. The berry and banana flavors mixed with oats made it taste like a blueberry muffin in a cup. I’ve been using the single serving cups that came with ourContinue reading “Banana Berry Breakfast Smoothie”
Butternut Squash & Chick Pea Soup with Quinoa Noodles
This soup rocked our weeknight meals this week. The pureed butternut squash makes a fantastic flavorful base without being loaded up with dairy. The celery and carrots complement the chick peas perfectly. The only thing I might consider doing differently in the future, is adding actual chunks of butternut squash as well. Surprisingly this soupContinue reading “Butternut Squash & Chick Pea Soup with Quinoa Noodles”
Sweet Yogurt with Saffron + New Year
For New Year’s Day our family dined on Indian inspired delicacies. I whipped up my version of sweet yogurt with saffron as the dessert on this cold, snowy first day of 2014 in Iowa. Saffron is one of the main flavorings of this sweet and subtle dish. Saffron, picture above, is the world’s most expensiveContinue reading “Sweet Yogurt with Saffron + New Year”
Bluebird Hill Art 