chopped eating

Most times when I refuse to go to the grocery store, I feel like I'm eating all my meals on the Food Network show Chopped. Erin. You have 30 minutes to make yourself a dinner with mustard, rice noodles, tempeh bacon, and chickpeas. Go!

Well this has definitely been one of those weeks for me. Since I'm going home to my parents' house for Easter, why would I buy groceries, when I know there will be a truck-load of left-overs for me to devour next week? Considering I haven't done a real grocery shop in weeks, these past few days have yielded some "creative" meals, and I just wanted to share some of them with you.

Breakfasts

1. Bagels (which I found in the break room for free)

2. Kashi frozen waffles (that have been in the freezer forever)

- some toppings include jam, cream cheese, and cream cheese with honey and Granny Smith Apples. I know cream cheese with honey sounds random, but it was the best creative find I've had all week :)

Lunches

1. Leftovers from the weekend like some hangover chinese food and a veggie sandwich that sat in my boyfriend's car for way too long

2. Freezer food! When eating cheap, this is the time to rediscover those frozen burritos, frozen crock pot meals, and big batches of soup from winter

Dinners

1. Homemade enchiladas with homemade sauce (which I posted about here)

2. Stir fry is always a great option for using up all the odd parts of vegetables, and rice noodles pretty much last forever in the cupboard

3. Polenta with chickpeas, almonds, and tomatoes?

4. Penne pasta with corn, peas, boca crumbles, chickpeas, and marinera?

Moral of the story, is that even when you're short on food, you can still put together some great meals. Success of the week? Cream cheese and honey! Omg who knew it was such a great combination? Also, this week's failure? Chickpeas. Just because they're perfect in a large number of dishes, does not mean they belong in all of them. The last 2 dinners of mine were quite strange- good flavor, hearty and filling, but the chickpeas were the black sheep for sure.

I've had a lot of fun mixing, matching, and getting adventurous in the kitchen this week, but I must say, I am so ready to have a couple of very excellent meals with my mom and dad this weekend! What about you? Ever get crazy with your cooking and end up with EPIC successes and/or failures? That's what cooking's all about! That's why I love it ♥

homemade enchilada sauce

Enchilada sauce is one of those things that I never anticipated making. Ever. I have no idea what kind of spices go in it, and I like the canned El Paso stuff just fine, so why would I ever try to make it myself? Well, an ever-shrinking budget and a very expensive speeding ticket have me looking through my cupboards like I'm on Chopped, and who woulda thunk that I had all the ingredients for homemade enchilada sauce just hanging out at home? It was easy, seriously tasty, and probably one of the best things I've made in quite a while!

Homemade enchilada sauce adapted from food.com

Stuff you need: 1. 2 Tablespoons Butter or margarine 2. 3 Tablespoons flour 3. 1 cup tomato sauce 4. 1 cup+ water 5. 2 Tablespoons chili powder 6. a shake of garlic powder 7. something spicy :)

Start by melting your butter in a warm skillet, and then stirring it together with the flour to make a roux kind of thing. Next, stir in your tomato sauce and 1 cup water. I'd start with 1 cup, and then you can add more later depending on how thick you'd like your sauce.

Finally, add in the chili powder, garlic powder, some salt, and something spicy to give it a little kick. Cayenne or diced jalapeño would both be nice. I used red pepper flakes, since that's what I had on hand, it worked just fine.

When everything is incorporated together, let the sauce simmer for 10-15 minutes, and that's it! Your sauce is ready for whatever cooking adventures you have in mind.

It looks like the real thing, right? I used tonight's sauce for a big batch of kidney bean, green onion, and vegan cheese enchiladas, topped with a little avocado and some chopped greens. It was absolutely delicious!

I love everything about this. The flavor was great, it was surprisingly easy to make, and, let's be honest, anything made from scratch is going to be way better than the stuff in the can. Homemade enchilada sauce for the win! :)

meat free fast food

Look what I discovered this afternoon while feeding my hangover some much-needed Taco Bell. "All Meny Items Are Available Without Meat Upon Request"- I love it!

Granted, the meatless campaign is centered around Lent, but I love the fact that a major fast food chain is promoting meat-free options! Ten years ago a restaurant like Taco Bell would have never even considered promoting a meatless meal. Why bother when every one just wants a cheap burger or chicken sandwich? Well hopefully times are changing, and people are starting to care more about what they put in their bodies. The benefits of a plant based diet are extraordinary, and I'm just excited to see more and more places offer vegetarian options on their menus. Taco Bell may not be exquisite cuisine, but every little bit helps! Big kudos to the T-Bell :)

lazy bones jambalaya

Even though Fat Tuesday has passed, and Lent has begun, I think I still have that Mardi Gras fever! I looked high and low for a quick, simple, jambalaya recipe to celebrate the season, but I couldn't find anything just right. Luckily, one of my best friends attended Tulane University and happens to be a Mardi Gras expert, so I asked her for her go-to, quick, and easy jambalaya recipe, which happens to be seriously delicious and seriously lazy :)

• Step 1: Prepare a box of Zatarain's Low-Sodium Jambalaya Mix according to directions

• Step 2: Separately cook up some meat-free sausage, and any veggies of your choosing.

• Step 3: Mix together your prepared rice, faux meat, and vegetables, and serve it up. DONE!

I know, I know, a blog post on a box of rice? But yes, of course! Sometimes meals don't have to be complicated. Granted, any meal is going to taste better when it's made from scratch, but sometimes you just don't have the time, ingredients, or the energy after a long day at work. So make do with what you have! Take that boring old box of rice and spice it up with all kinds of meat substitutes, spices, and vegetables of your choosing! Hey, you never know- that boring old box mix may just surprise you with a tasty treat :)

bulk up them pancakes

It is a very rare thing for me to eat pancakes 2 days in a row, but then again, I suppose it's also rare to get 18 inches of snow, even in Denver. With the snow laying thick around my parents' house, today became a perfectly lazy Saturday- sleeping in late, wearing pajamas until noon, reading magazines on the couch, and of course, a gobbling up a hearty, delicious brunch. Today Mom made her favorite pancakes, and while I don't normally eat many pancakes, I think these could make me convert.

She basically uses her favorite waffle/pancake mix, and then adds in all kinds of goodies to make it healthier, and heartier. Served with a little fruit, these suckers are crazy good.

Mom's favorite mix is Arrowhead Mills' Buckwheat Pancake and Waffle Mix, and to bulk them pancakes up a bit, she adds:

• 1 Tablespoon flax seed meal

• a small handful of chopped pecans

• 1/2 a banana in bite-sized bits

• and a little water, so it's not too chunky

Mom and Pop put butter and syrup on theirs, but I liked my stack with nothing but fresh blueberries. YUM! I love that just a few simple additions can turn a plain old pancake, into fruit-filled, fiber-packed, protein-carrying pancake of amazingness.

What do you like to put in your batter? How do you spice up your pancakes? :)

smashburger

In order to save money and calories, I very rarely eat out during the weekdays. Today, however, I neglected to pack a lunch, and Julie didn't want her frozen pot pie, so we figured we'd try some new restaurant neither of us had ever been before- Smashburger! I always thought this place was just another burger and fries joint, but I was really excited to find out they also have a meat-free black bean burger!

Julie and I both got the black bean burger- hers with smash fries, and mine with veggie frites, and we both absolutely loved it! The texture is great- soft, mashed beans on the inside, and perfectly grilled on the outside. Some veggie burgers to mush together too many ingredients, but this black bean patty was simple, tasty, and just right.

The veggie frites, while pretty good, were more of a sautéed vegetable stick than a fry. The smash fries were also pretty good, but the haystack onions were totally delicious! Julie and I both snuck some of Greg's fried onion strands and they were super tasty. The veggie frites are definitely the healthy choice, but the haystack onions are definitely the scrumptious one!

I must say this new dining adventure was a total success. If you're in the mood for a fast, delicious, meat-free burger, definitely check out Smashburger. I was pleasantly surprised, and I hope you will be too! :)

high altitude hard-boiled eggs

I know that Easter is months away, but hard-boiled eggs are good all year round! I got another batch of beautiful, happy eggs from my parents, and since I don't eat them quickly enough, I decided to hard boil a big batch the other night.

Aren't they gorgeous? My parents get eggs from a man in their neighborhood who has a little flock of happy chickens- they have space to roam in, plenty of food, and they produce these stunning, multi-colored eggs. Happy chickens make me happy too :)

Anyway, I don't know if cooking times are different for those at sea level, but these are the directions my mom gave me, and they worked perfectly here in Colorado.

How to hard-boil eggs at altitude

Stuff you need: 1. Eggs 2. Water 3. Salt

Place your eggs into an appropriate sized saucepan. You want the eggs to fit nicely in the bottom, so they won't rattle around, or be too tight either. Fill the pan with enough cold water to cover the eggs, and give the water a healthy helping of salt.

Place the saucepan on the stovetop, and bring to a boil using medium high heat. When the water is at a full rolling boil, let the eggs cook for 3 minutes. At the end of the 3 minutes, place a lid on the pot, and remove it from the heat. Let the saucepan sit for 20-22 minutes, and then thoroughly rinse the eggs under cold water.

That's it! Store your hard-boiled eggs in the fridge, and devour them in all kinds of things- on toast at breakfast, chopped up in a stir fry, sliced over a bed of greens, or my personal favorite, mixed with some mayo in an egg salad sandwich!

My roommate, Molly, got her fancy egg salad recipe from Shape Magazine, but I just freehanded mine. 1 chopped egg + 1 rib celery + a little Vegenaise + salt & pepper = the perfect, quick, and tasty egg salad, which is absolutely divine, served on whole wheat toast, with mustard and lettuce. Happy chickens. Happy egg salad. Happy erin :)

vegetable bibimbap

Whenever I go home to my parents' house for a couple nights, one of my favorite things to do with them is cook something new and fun! Since Dad and I are both avid Asian-food fanatics, I thought that a vegetable Bibimbap was the perfect meal for a Tuesday evening. We first had this dish a few years back at a sushi restaurant by the house, and since then, I occasionally get huge cravings for this hot, tasty, Korean dish.

Tonight's recipe came from the home goddess herself, Martha Stewart, and I must say... it wasgood, but not great. We helped it out with some sesame oil, sesame seeds, and chili garlic tofu, but it still wasn't exactly that I was hoping for.

I mean, anytime you combine fresh cooked rice, stir fried vegetables, and a fried egg, it's going to taste good, but when putting together this recipe, I was hoping for something more authentic. Even though Martha Stewart knows all, I think I will entrust my Asian food needs to a more reliable source. Close, but no cigar ;)

cilantro almond pesto

Here's my pesto equation that I'm currently testing: green leafy vegetable + nut + olive oil = vegan pesto Right? It works with basil/ pine nuts, and spinach/walnuts, so why can't it work for all other kinds of fantastic combinations? This is precisely what went though my head tonight when I dove into a batch of cilantro pesto.

Stuff you need: 1. Cilantro 2. Almonds 3. Garlic 4. Olive oil 5. Lemon juice

Simply combine about 1 cup of cilantro, 1/2 cup almonds and 3 cloves of garlic in a food processor until it's turned into a thick paste. Add a squirt of lemon juice, salt, and then stream in the olive oil while processing until it's to the perfect consistency that you'd like. Adjust the flavors and texture by adding more or less of any of the ingredients- add oil or water for a thinner pesto, more almonds for a thicker one, a little more lemon juice maybe? etc. etc.

Really that's it. Serve it on bread or potatoes, spoon it over pasta, or stuff cherry tomatoes with it- pesto is great for everything. Tonight I made some bite-sized cheese raviolis from the wonton skins that were leftover from my previous ravioli attempt. I must say, it was quite a spectacular dish for a Thursday night.

The cilantro pesto was so good. It's much lighter and fresher than it's traditional basil counterpart, and the color is outstanding- it would be simply beautiful in a large variety of dishes.

As for the raviolis, I placed 1 teaspoon of ricotta in the center of each wonton wrapper, folded it over to form a triangle, and then smushed the edged together to finish it off. They then got plopped in boiling water for 2 minutes, and then inhaled on a bed of cilantro pesto. Omg de-lish- yes I just used the term de-lish. It couldn't be helped.

Raviolis round 2 was far more successful than the first time around, and so far the pesto eqation holds sound. Cilantro + Almonds = TASTY! :)

fakesgiving

Tonight was the third annual Fakesgiving- a vegetarian Thanksgiving celebration that's quickly becoming one of my favorite holiday traditions. Every year, the same group of friends gathers together to make, and gobble, one epic meat-free meal. While the food is always spectacular, it's really the company that makes it so great.

This year, our feast included a hazelnut cranberry roast from Field Roast, mushroom gravy- which I seriously need the recipe for 'cause it's amazing- stuffing, green bean casserole, mashed sweet potatoes, mac & cheese, and a little cranberry sauce too. Omg everything was ridiculously delicious- my stomach is still full to bursting.

All the dishes were home-cooked, meat-free, and absolutely scrumptious. We finished off everything with a pumpkin roll, spice cake, pecan pie, and some hot spiked cider- so good. Speaking of spiked drinks, our pre-meal cocktails this year included Moscow Mules- my new favorite beverage- and Honey Badgers. While a little too sweet for some, I thought it was perfect- thank you bartender and boyfriend extraordinaire, Troy.

For the Honey Badger

Stuff you need: 1. Jack Daniels Tennessee honey 2. Lemonade 3. Apple Cider

Simply combine equal parts Jack, lemonade, and apple cider in a glass with ice. Shake with a cocktail shaker, or swirl with a spoon, and then enjoy your drink... or 5 of them ;)

The drinks were strong, the food was fantastic, and the group in attendance was simply superb. I hope that you celebrate this holiday season with people you love- people who make you smile and laugh- people who let you forget about everything else for an evening. Tonight was spectacular, and left me feeling all warm and fuzzy inside. I'm already counting down the days until next year's fakesgiving♥

homemade spinach ravioli wontons

I keep seeing recipes for homemade ravioli made easy with wonton skins, and last Thursday I finally decided to try my hand at making them myself! Little did I know that 5 of my friends would also like to try my food experiment, and I ended up making homemade spinach raviolis for 6 people, after a full day at the office, and a hardcore work out. *phew* I may have been exhausted at the end of it all, but it may have been worth it :)

Stuff you need: 1. Wonton skins 2. 1 Tub ricotta cheese 3. 2 bags spinach 3. Your favorite pasta sauce

Start by sautéing your freshly washed spinach in a little bit of olive oil, until it's completely cooked down. Now drain it, chop it, and mix it together with the tub of ricotta cheese, and any spice that you might fancy- I like garlic salt, Italian seasoning, and pepper.

Next, bring a big pot of salted water to boil while you start assembling your raviolis. For the pasta construction, simply take 1 square wonton skin, and place a little ricotta/spinach mixture in the middle- no more than 1 tablespoon. Now wet your finger with a little water, run it along the outside of the wonton skin, and then stack another skin on top, just like you're making a little sandwich. Smush the edges together with your finger or a fork, and there you have yourself your first ravioli!

Now do this like, 100 more times- or until you're out of filling- and when the water is at a rolling boil, start popping them in the water 2 or 3 at a time. They only need to cook for a couple minutes, and when they float to the top, pull them out with a spoon, slather them with your sauce, and plate it up!

Sounds simple, right? Minus the tedious factor, this is actually quite an easy meal. The wonton skins make the raviolis much lighter than their normal doughy counterparts, and they come together much faster than the traditional ones too. Unfortunately, individually stuffing 35 or so raviolis is just time consuming as hell, and near the end, I was so over it. Luckily, they turned out pretty delicious, and I'd be excited to try making them again- just not on a week night :)

Also, big thanks to all my fabulous photographers and taste-testers. I'm so glad you guys could join in on my culinary adventures- hopefully next time we'll eat before 9 pm. Ha!

chocolate raspberry-filled cupcakes

Hello, and welcome to my new blog space! I thought it was about time to do some sprucing up, so here it is! I thought I'd start out fresh with a decadent recipe that's perfect for celebrating.

This past weekend, I had the pleasure of attending a birthday party for one of my favorite people, Jamie! For her super-hero themed murder mystery, we were all instructed to come in costume, with something delicious to share. Luckily, I got dessert, and I knew I had to make something perfect for Jamie's big day. Enter, the most ridiculously delicious cupcakes I have ever made. They are to die for.

For the Chocolate Cupcakes

Stuff you need: 1. Devil's food cake mix- I went with good ol' Betty Crocker 2. Canola Oil 3. Happy chicken eggs 3. Water 4. Raspberry preserves- at least 2 jars

So this part might be a no brainer, but combine the cake mix, canola oil, eggs, and water according to the directions on the back of the box. Give it a good mixing, and when it's properly combined, pour it into your cupcake pan- either greased, or with cupcake papers- and cook for the appropriate time, until an inserted toothpick comes out clean.

Here's where it gets tricky! When the cupcakes are all cooked and cooled, take a paring knife, insert it into the top of the cupcake, and carve out a little cone/hole shape in the center. Pull out the cupcake core you just made, fill the hole with a little raspberry preserve, and then pop the top back on the hole. Voila! A raspberry jam filled cupcake! I know it sounds confusing, but after the first one, it's super easy.

After all the cupcake have been stabbed and jammed, they might look gross, but no one will ever know after you frost them :)

For the Raspberry Buttercream Frosting (from Sammy W)

Stuff you need: 1. 1 cup butter 2. 1/2 cup raspberry preserves 3. 4 cups powdered sugar

For this ridiculously tasty frosting, use a mixer to combine all the ingredients, and when everything is incorporated together , swirl it on top of your cupcakes, top with a fresh raspberry, and devour. That's right. Don't even wait to get to the party. You should probably try one right now.

Aren't they beautiful? Trust me. Their appearance can only be topped by their by their mind-blowing taste. The rich dark chocolate is perfectly partnered with the fresh, berry flavor from the frosting and the jam hidden in the middle. The frosting is also outstanding- not overly sweet, but just right. I don't think it's possible for me to gush about these cupcakes enough. If you need an impressive, and ridiculously amazing dessert for your next celebration, you've got to try these. I promise you won't be disappointed :)

Also. Special thanks to Mom for the beautiful photography♥

almost vegan pizza

What could be better than starting off Vegetarian Awareness month with a meat-free pizza party?! Pizza is one of those wonderful, easy, versatile meals that I can never get sick of. Seriously, you could put anything on a pizza and it would be delicious.

Last week, me and the roommate opened opened some wine, watched Project Runway, and made ourselves some fantastic homemade pizzas!

Stuff you need: 1. Pre-made pizza crusts- we like the ones from Whole Foods- you get 2 per pack 2. Any toppings your heart desires!

Once again, anything on a pizza will taste amazing. Here were our concoctions:

Molly's Pizza!

Side 1: Brie, chopped garlic, carmelized onions, & arugula

Side 2: Tomato sauce, broccoli, zucchini, green bell pepper, & mozzarella cheese

My pizza!

Side 1: Tomato Sauce, zucchini, red bell pepper, yellow bell pepper, & onion

Side 2: Tomato sauce, tomato slices, fresh basil, & almond cheese

While Molly's pizza was very cheesy, I decided to go with an almost vegan version. My favorite non-cheese cheese is the almond or rice cheese made by Lisanatti Foods. I completely fell in love with it a few years ago, while looking for vegan options to my favorite foods. The texture is impeccable- melts alright, and can be shredded- it's not slimy like a lot of soy cheeses, and best of all the flavor is great. UNFORTUNATELY, it's made with casein, so after all my searching, my favorite vegan cheese isn't vegan at all *sad trombone* If you're looking for a healthy alternative to cheese, I highly recommend this stuff. However, if you're morally opposed to any and all dairy products, this one isn't for you :(

Anyway, it was a delicious pizza party. Both versions were super tasty, and made plenty of food for our lunches the next few days. For next time, Molly recommends getting good quality brie (instead of the cheap-o stuff) so it melts better, and I recommend sautéing the veggies before applying them to the crust, for more flavor, and delicious pizza cohesion. Great night. Great food.

ALSO! Don't forget to check out VeganMoFo when you get the chance! I was too nervous to join in this year, but they're only 3 days in, and there's already TONS of amazing looking dishes! Maybe next year I'll grow a pair and join in the fun :)

veg eats at the ballpark

With the baseball season coming to a close in Colorado, Pop and I finally made the time to enjoy a Rockies game together this past weekend. The seats were great, and the company was even better- too bad the Rockies couldn't pull it together for a win against the Giants. *Sad trombone*

When going out to eat somewhere as meat-centric as a baseball stadium, it's always a challenge to find something vegetarian or vegan. When you think about a sports area, don't you always think of hot dogs, burgers, and nachos? I certainly do. Surprisingly enough, Coors Field has some meat-free options- yayy! In fact, Coors Field was named one of PETA's Top 10 Most Vegetarian-Friendly Ballparks in the country!

I personally think the selection of meat-free foods has decreased since last year, but hey, as long as I can find something tasty to accompany my beer, I'm happy. This weekend, Dad and I found Garden burgers and veggie dogs over at section 134. Not the best I've had, but definitely not the worst. In these situations, the key is loading it up with anything you can get your hands on- ketchup, mustard, onions, relish, sauerkraut, veggies, you name it! Drink 2 more big beers, and I promise it will taste pretty damn good :)

According to the Rockies website, you can also find veggie paninis, pizzas, burritos, and wraps around the ballpark. Whether these options will be well-crafted vegetarian fare is another thing, but hey, I'm not too picky. I just like the fact that in such a testosterone-pumping-beer-guzzling-sports-watching-area, that there are meat free options at all. Big kudos to you Coors Field. Go Rocks! :)

veggie pot pie

I think I've eaten one singular pot pie in my entire 24 years of life. My parents never made them, I never order them while out, and I've never had the thought to make one myself, until tonight! For some reason I got a mad pot pie craving while sitting in the office today, and instead of being productive and going to the gym, I promptly came home and fulfilled my pot pie desires. I loosely based the recipe off this one from Betty Crocker, but used what I had in the cupboards, and completely vegatized it!

Stuff you need: 1. Any veggies for the inside 2. 1/2 cup Bisquick Heart Smart mix 3. 1 egg white or egg replacer 4. 1/4 cup milk or milk substitute

Start by preheating your oven to 400 degrees while you get everything else ready. For the vegetable filling, I found in my kitchen 2 carrots, 1 zucchini, 2 tomatoes, 1 cup mushrooms, and a handful of frozen corn. Sauté the veggies in a little olive oil just until they begin to soften. Sprinkle the mixture with a little salt, Italian seasoning, and anything else you think might be nice.

Meanwhile, combine the Biquick, egg white, and milk in a bowl, and whisk all the ingredients together. When the oven is preheated and the vegetables are slightly tender, place the veggies into a small casserole dish that you've lightly greased. Now pour the Bisquick mixture on top of the vegetables, and make sure everything is nicely distributed and coated in batter. Look good? Great! Pop it in the oven for 20 ish minutes, and then dig into that tasty little pot pie.

For the second pot pie of my entire life, I'm pretty pumped! The hot, juicy filling is so nice with the warm, fluffy pastry top. I skipped the soup from the original recipe, so it definitely wasn't creamy, but the tomatoes gave off juice, so the filling was still plenty moist. My only thought for next time is more spices and longer cooking time! I was so excited for my dinner and a new episode of Project Runway, that I pulled the dish out of the oven before the top was super golden. Otherwise, it was a damn tasty meal, and one that came together surprisingly quick and easy. It may have been my second pot pie, but it most certainly won't be my last :)

a better breakfast burrito

If I have not properly expressed this previously, let me tell you that I am not a morning person. I'm the girl rolling into work at the crack of 9 am, still putting on makeup, and eating oatmeal out of a coffee mug. For these reasons and many more, I rely heavily on late night planning, and frozen, homemade breakfast burritos. A while ago, I made my first batch of breakfast burritos, and since then, I think they've just gotten better. In fact, this last round has been the best yet!

Stuff you need: 1. Whole wheat tortillas 2. 1 block firm tofu 3. Morningstar sausage patties 4. Roasted green chiles 5. Your favorite salsa

Begin by squeezing your tofu like you would for any other recipe- I like to wrap mine in a paper towel, and set something heavy on top of it while I prepare everything else. Meanwhile, you can chop your chiles and defrost your faux-sausage.

When the tofu is ready, crumble it into a skillet with a little olive oil, the Morngingstar sausage, green chiles, and some spices until everything is warmed through. In my tofu/faux-meat mixture, I like to add hot sauce, garlic salt, and cumin. Yumm.

When your burrito stuffing is tasting the way you'd like it to, grab a tortilla, spoon a healthy helping of the tofu mixture into the middle, add a bit of salsa, and then wrap the whole thing up in a square of foil.

Keep wrapping burritos until you're out of filling and tortillas, and then pop them into the freezer for future use. For me, 1 block of firm tofu made about 6 burritos.

When you're ready to devour your breakfast burrito, wrap it in a paper towel, and microwave it on high for 1 minute on each side. The tofu is difficult to heat all the way through, so it may need a little extra time as well. This not-so-fabulous picture is taken inside the microwave at my office. While not super aesthetically appealing, it was absolutely scrumptious, and the perfect way to start off a long day at work.

The combination of the fake sausage, chiles, and salsa, are the perfect mix of texture, heat, and flavor. They're fast and easy to make, they're absolutely delicious, and they're a total life saver first thing in the morning. You better believe I'll be making more of these very soon :)

southwest veggie bake

Last week was crazy for me. Between multiple grandparent birthday dinners, 10 hour work days, and a few kickboxing classes, I barely had time to breathe, let alone cook! Luckily, with some quick, simple recipes, and some planning ahead, I survived the chaos! One such recipe I made, was inspired by this summer vegetable tian over at Budget Bytes. The reds, greens, and yellows of the tomatoes and squash, were totally eye-catching, and I knew in a moment that I had to make my own version.

Stuff you need: 1. Yellow squash 2. Zucchini squash 3. Tomatoes 4. Black beans 5.Sharp cheddar cheese 6. Your favorite salsa

Start by preheating your oven to 350 degrees while you get everything else prepped. Slice your squashes into rounds, and your tomatoes into chunks that are roughly the same size. When everything is chopped up, arrange all the slices in a greased baking dish, until it's completely full. Give it a good sprinkle of salt and pepper, and maybe a little cumin too for good measure.

Next, combine 1/2 cup black beans, 1 heaping cup sharp cheddar cheese, and 1/4 cup salsa in a bowl, and stir everything together, until it's mixed well. Spread this mixture on top of your veggies, and then cover the dish with its corresponding lid or some foil.

Pop the dish into the oven for about 30 minutes, or until the the vegetables are tender, and the cheese is melted and bubbly. Now grab those hot pads and retrieve your meal! I gobbled mine down with a little more salsa on the side, but it was pretty tasty on its own as well.

The colors of the summer vegetables are so pretty, and the meal came together incredibly quick. It's a great dish for a busy week, because I managed to do laundry and other chores, while I waited for it to bake. I also liked the addition of black beans and salsa, which gave it a little protein, and a gooier texture. Next time, onions, potatoes, and more spices would all be excellent additions. It was the perfect dish for a busy week, and it made enough for lunch the next day too- bonus! :)

spinach stuffed shells

One of my favorite things in the world is making dinner with friends. There's nothing like getting together on a beautiful evening to drink wine, gossip, and create something simply delicious as a group. I honestly think the meal tastes better when the effort is shared through hard work, and lots of laughter. Tonight happened to be one of those evenings when Michael, Jenna, and I got together to watch the newest episode of True Blood, and make spinach stuffed shells over a few bottles of cheap white wine. Nothing could possibly make me happier :)

Here's Michael & Jenna slaving away over my stuffed shells. You can tell they're good cooks 'cause of the pouffy hats and curly mustaches.

Stuff you need: 1. Pasta shells 2. Ricotta cheese- 1 15 oz tub 3. Parmesan cheese 4. Fresh spinach 5. Fresh basil 6. 2 jars red pasta sauce of your choice 7. Garlic

First and foremost, put a large pot of water on the stove to boil, preheat your oven to 350 degrees, and crack open that first bottle of wine- making stuffed shells is a slightly long and tedious task, but trust me, it's totally worth it in the end. When the water comes to a rolling boil, throw in your shells with some salt, and cook them until they're al dente.

While you're waiting for your noodles to soften, sauté the spinach and diced garlic in a little bit of olive oil, until the leaves are nice and wilted. Combine the spinach, ricotta, parmesan, and chopped basil in a bowl, and mix it all up with some fresh ground black pepper. We kept things simple with spinach and cheese, but other veggies or faux sausage might also be a nice addition to the stuffing mixture as well.

When the noodles are softened, drain them, and rinse them under cold water. Be warned. If you skip the cold water step, you will burn your hands off. TRUE STORY.

Take the shells, stuff them with the cheese mixture, and place them into a baking dish that has a layer of the pasta sauce on the bottom. Keep filling up the shells until you're out of supplies, and then cover the whole dish with another layer of pasta sauce. Pop the pan into the oven for around 20-30 minutes, or until it's warmed through and bubbly. Pull out the pasta, give it a good sprinkle of parmesan, and put it back into the oven for a final 5 minutes. When you can stand it no longer, serve up those shells and dig in!

Oh my, look how delicious those little cheese pockets look before and after getting baked into gooey deliciousness. For time management and calorie intake, it's definitely not a meal I would make all the time, but if you'd like to show off a bit, or celebrate a special occasion, this is just the dish! And let's be honest, anything cooked in mass amounts of pasta sauce and cheese has to be outrageously delicious, right? RIGHT.

Great food, great True Blood, great friends, great night.♥

roasted green chiles 2 ways

You know what I love? Summer produce. Everything is beautiful, in season, and delicious. When I went to the grocery store last night, I was excited to see that green chiles were cheap, so I scooped up a handful of Anaheims, and began to hunt for tasty recipes. After browsing all the great ideas on Central Market, I decided to make my own version of the black bean stuffed bell pepper, and then add a chili cheddar biscuit on the side.

First and foremost. Stop everything you're doing, and roast your peppers! I didn't know this was necessary, but a chat with my mom confirmed that roasting your chiles is the best way to go. Simply plop your peppers onto a baking sheet and let them cook under the broiler approximately 5-10 minutes or until they're brown and blistering. Make sure you flip the chiles half way through to get both sides cooked, and when they're looking browned to perfection, take them out, peel off the skin, and use them up!

You can immediately use them in your recipes, or seal them in a plastic bag for future use. Tonight I did a little bit of both-I used 2 for my dinner, and stored the rest for stew, or burritos, or something else amazing.

For the quick-fix chili cheddar biscuits you need: 1. Bisquick Heart Smart mix 2. Milk- I used rice milk 3. Cheddar cheese 4. Roasted green chiles

I know using Bisquick is like, half cheating, but when you work all day, and want something delicious and fast, then shortcuts are often the answer. Besides. The Box said Heart Smart, so it can't be all bad, can it? :)

Follow the directions on the back of the Bisquick box stirring together the dry mix with your milk product. Add a healthy 1/2 cup of sharp cheddar cheese, 1 diced, roasted green chili, and pop those babies in the oven. 9 minutes later you will have yourself 5 soft, moist, cheesy biscuits, with just a slight hint of heat. They were absolutely to die for, but note for next time: more cheese & more chiles. Yummm

For the stuffed bell pepper you need: 1. 1 Bell pepper- I used red 2. Cous cous 3. 1/2 cup black beans 4. Cheddar cheese 5. Your favorite salsa 6. 1/4 diced onion 7. 1 roasted green chili diced

Start off by preparing your cous cous. You can also use rice, or any other grain, but I used cous cous since I had it on hand, and it cooks very quickly. While your grain is cooking, cut off the top of your bell pepper and scoop out anything that's inside. Now chop up your onion and green chili, measure out your cheese, black beans, and salsa, and when the cous cous is ready, mix everything together in a bowl and stuff it inside of your hollowed out bell pepper. You will definitely have lots of extra filling, but you can serve it as a side, or snack on it while your pepper is cooking.

Place the stuffed bell pepper into a baking dish with about 1/4 inch of water in the bottom, and put it into a 450 degree oven for about 30 minutes. The recipe I based mine off of said 30 minutes in a 350 degree oven, but just check on it occasionally, and when the pepper is soft and the stuffing is heated through, you're good to dig in!

Biscuits and stuffed peppers? A slightly strange combination, but both fantastic uses for my roasted green chili peppers. The slight hint of spicy heat in both recipes was perfection. I think my first time roasting peppers was incredibly successful, and now I can't wait to try my roasted green chiles in all sorts of new recipes! Yayy!

wrap week

I try to pack my lunch as often as possible, both to save money and calories, and sometimes I feel like I'm just eating the same old stuff day in and day out. Last week, I thought I'd give myself a fun theme, and pack my lunch everyday accordingly. Thus, last week became wrap week! Each lunch had to include a whole what tortilla stuffed with something new and delicious, and it was a total success.

Monday: Whole wheat tortilla with spicy brown mustard, cucumbers, spinach & avocado
Tuesday: Whole wheat tortilla with broccoli slaw & a Boca spicy chik'n patty
Wednesday: Whole wheat tortilla with BBQ tempeh & BBQ onions and bell peppers
Thursday: Whole wheat tortilla with kale, rice, tomatoes, feta cheese & black beans
Friday: Whole wheat tortilla with pesto, spinach, tomatoes and zucchini slices

Look at that! 5 fabulous wraps over a course of 5 days. By creatively mixing my leftovers with the staples in my fridge, I managed to make a handful of really different, and delicious meals on a small budget- what a great challenge! Also, all the fillings were super tasty, and would be equally great stuffed in a bagel, pita, or sandwich of some kind. I must say, it was an excellent wrap week, indeed :)