Evening all! So I made this dish for dinner tonight (just me) along with some smoked sausage, peas, and Alfredo pasta for the rest of the family. It was enough to feed four, so I have leftovers for myself and 2 coworkers. I also ate some sausage. It was super yummy!
Spaghetti with Asparagus, Mushrooms, and Tomatoes
1/2 pound spaghetti (or whatever pasta you have)
1 container of mushrooms, sliced
1 container of cherry tomatoes
1 bunch of asparagus, cut in small pieces- snap the bigger ends off and disregard
1 clove garlic, smashed
2 tablespoons butter
2 tablespoons of olive oil
salt and pepper- add just more than you think
2 tablespoons heavy cream
However much Parmesan you want
Cook your pasta (or use leftovers)
In a skillet heated with 1 tablespoon butter and olive oil, cook down all your seasoned veggies for a good 15 minutes. In the last 5 minutes cover you skillet to burst your tomatoes. Add in your pasta with the rest of the butter and oil. Mix well. Add in your cream and cheese. Combine well. Vegetarian’s delight! Make vegan by disregarding the butter and cream. Add sausage, chicken, or shrimp for a protein packed meaty meal. The possibilities are endless!
Hello again! So I found a head of cauliflower that I totally forgot about in the vegetable drawer. I decided to try something crazy and make it in to rice. I have seen lots of these recipes floating around. Many call for a bag of riced cauliflower. Well, that seems a bit strange to buy when you already have a head of cauliflower! It had a few brown spots on it, which is still totally safe to eat, so I just cut it up in to chucks and put it in the food processor.
Then I added a few more veggies…
I added these veggies to a bit of olive oil with a generous portion of salt and pepper. Then I cooked them down a bit for about 6 minutes.
Then I added the cauliflower and snap peas and cooked for about 10 more minutes all together. I added a bit of teriyaki, but I also think if I had it, I would have added some sesame oil.
Such an easy and healthy dish!
Pretty tomato obsessed over here!
Cucumber and Tomato Balsamic Salad
1 large cucumber, sliced thinly
1 large tomato, diced (or 2 small Roma tomatoes, a handful of baby heilooms, etc.)
3 tablespoons balsamic balsamic vinegar
2 tablespoons olive oil
Combine sliced cucumber and tomato in a medium bowl. Add balsamic vinegar and olive oil. Sprinkle on roughly 1/2 teaspoon each salt and peeper and mix together well. ENJOY!
Another yummy way to utilize your summer tomatoes!
1/2 raw Jicama, 1 Summer tomato, and 1 bunch of cilantro. Chop all these summer beauties and mix with a bit of olive oil and salt-and-pepper. Perfection for a slaw or salad to add to your perfect grilled meat.
Good morning, friends! I hope everyone had a GREAT weekend!
Friday we had a great time at the pool. The girls had a blast with lots of the neighborhood kids.
Then the girls had a slumber party with a few friends. They had a blast!
Then they slept over with my parents. The hubby and I had a great time with some friends at the house. I made my “famous” enchiladas. It is nice to hang with family friends without kids every once in a while.
Then yesterday, my parents met us at Texas Roadhouse for dinner to celebrate the hubby’s birthday! Their filet is to die for! We started with some yummy potato skins.
Now on to the brunch I made this morning…
Sunny Side Up Eggs with Sauteed Mini Heirloom Tomatoes
I got some amazing tomatoes this week at the farmer’s market. I mean…July is the BEST for tomatoes! I took a couple of handfuls of those beauties and cooked them in a bit of olive oil with a good pinch of salt and pepper. I covered them with a lid and just let those babies pop and char for a good 5 minutes. I toasted some English muffins and made my sunny side up eggs.
I topped the English muffins with an egg and some of those gorgeous tomatoes!
Evening friends! So yesterday I made this delicious vegetarian Indian meal. I bought the sauce, some tofu, and some quick cooking lentils this week for dinner when I thought I was going to have a night at home by myself.
Well, in my previous post, you see I had a random date night. I decided to cook this meal anyways so that I can have lunch today. It was super yummy and filling. Plus I have tons of leftovers! I even fed my mom…she is wary of Indian food because of spices and heat, but she loved this dish! I hope you try it out!
Tofu and Veggie Tikka Masala
1 container firm tofu, drained and cubed
1/2 large yellow onion, diced
3 cloves of garlic, minced
3 yellow squash, thinly sliced
5 small baby potatoes, chopped
1/2 cup of frozen peas
1 jar of Tikka Masala sauce
2 tablespoons Garam Masala spice (optional)
In a large pan, heat a few tablespoons of olive oil. Add in the onions and potatoes. Cook for about 10 minute on medium low heat. Add in your garlic and squash. Add in your spices. Cook down for about 5 minutes. Add in your sauce. Simmer for 10 minutes. Add in your tofu and frozen peas. Cook until frozen peas and tofu are cooked and the dish is steaming.
I also cooked some Jasmine rice and some quick cooking lentils…
I am starting a new category tonight. Dinner with friends is becoming the new normal with my new kitchen. I love it! Tonight, 2 college friends came to dinner. One was the fabulous Miss Mandy, who my girls pretty much adore as an auntie. The other was my dear friend Lita, who also brought her lovely hubby and 2 adorable boys. It was loads of fun. For some reason it didn’t even occur to my to take a picture of us, but that is ok. Their pretty faces still look 22 to me, so there is that =)
Here are some shots that I took that mattered…
The start… 2 avocados, salt, pepper, juice of 1 lime, and a tablespoon of queso fresco diced and stirred in.
The amazing result! YUMMO!
Enchiladas 2 ways- Beef and Bean
Can’t wait to see these lovely ladies again!