Category Archives: Meals

Fire Roasted Garlic Chili with Cilantro Lime Rice for #SundaySupper #McSkilletSauce

Fire Roasted Garlic Vegetarian Chili served over cilantro lime rice and topped with a ton of fresh veggies. Have dinner on the table in about 30 minutes! #weeknightdinner #SundaySupper #McSkilletSauce #quickrecipe

They say that opposites attract. My husband and I are proof of this. Paul knows nothing about pop culture, celebrities and entertainment news. And I make it my business to stay on top of current events and what’s trending on Twitter. Paul reads up on stocks, business and all kinds of technology stuff that I don’t understand. Paul studied molecular cell biology at Berkeley and I studied Speech Communications at the University of Texas at Austin. That says a mouthful right there.

If Paul had it his way, we would be eating meat and potatoes every night, with some fast food sprinkled throughout. Because, you know, he’s flexible and likes to mix it up. Since I do most of the cooking, this never happens. Not on my watch.

But one thing we can agree on when it comes to food is that we need something quick and easy when it comes to weeknight dinners. If I find something that makes my life easier, helps me to prepare dinner faster and still tastes delicious, I’m on board. And so is Paul.

Fire Roasted Garlic Vegetarian Chili served over cilantro lime rice and topped with a ton of fresh veggies. Have dinner on the table in about 30 minutes! #weeknightdinner #SundaySupper #McSkilletSauce #quickrecipe

We recently tried the new skillet sauces from McCormick. Skillet sauces are a new range of recipe sauces packed full of flavor that help you create a delicious, home cooked meal in no time at all!

There are seven delicious flavors: Fajita with Roasted Chili, Garlic and Lime, Fire Roasted Garlic Chili, Sesame Chicken Stir-Fry, Sicilian Chicken with Tomato and Basil, Smoky Applewood BBQ Chicken, Sweet and Smoky Sloppy Joes and Taco with Chipotle and Garlic. McCormick has basically covered most of my family’s favorite meals.

Fire Roasted Garlic Vegetarian Chili served over cilantro lime rice and topped with a ton of fresh veggies. Have dinner on the table in about 30 minutes! #weeknightdinner #SundaySupper #McSkilletSauce #quickrecipe

We’re completely into rice bowls right now so I made vegetarian fire roasted garlic chili, some cilantro lime rice and added an abundance of fresh veggies to mix in. The fire roasted garlic chili skillet sauce was amazingly good and I didn’t have to add anything else. Not even salt.

And it had a nice heat to it that I loved. It was so easy to use. After I had sautéed my black beans and onions, I simply added in the skillet sauce and some diced bell peppers and that was it!

Fire Roasted Garlic Vegetarian Chili served over cilantro lime rice and topped with a ton of fresh veggies. Have dinner on the table in about 30 minutes! #weeknightdinner #SundaySupper #McSkilletSauce #quickrecipe

This fire roasted garlic chili skillet sauce might be my favorite one so far. You’ve got to try this! And everyone, I’m sure, has their Super Bowl menu set for today so pick up the ingredients below for a quick and delicious weeknight dinner for this week!

Go Hawks!!!

Fire Roasted Garlic Vegetarian Chili served over cilantro lime rice and topped with a ton of fresh veggies. Have dinner on the table in about 30 minutes! #weeknightdinner #SundaySupper #McSkilletSauce #quickrecipe

Fire Roasted Garlic Chili Bowl with Cilantro Lime Rice
 
Prep time

Cook time

Total time

 

Yields about 3 ½ cups of cooked cilantro lime rice.
Author:
Recipe type: Main
Cuisine: Vegetarian
Serves: 4

Ingredients
For the cilantro lime rice:
  • 2 cups water
  • 2 tablespoons unsalted butter
  • 1 teaspoon kosher salt + more when mixing
  • 1 cup extra long grain rice
  • juice from ½ lime
  • ½ cup fresh cilantro, diced + more if desired
For the chili bowl:
  • ½ tablespoon extra virgin olive oil
  • 1 small onion, diced
  • 16 oz. (1 lb.) can of black beans
  • 1 packet McCormick’s Fire Roasted Garlic Chili Skillet Sauce
  • ½ red bell pepper, diced
  • ½ orange bell pepper, diced
  • ½ head or bunch of green leaf or romaine lettuce, shredded
  • 1 small tomato, diced
  • 1 cup fresh corn
  • 1 ripe avocado, sliced
  • fresh cilantro for garnish
  • jalapenos (optional)

Instructions
For the cilantro lime rice:
  1. Using a medium sized saucepan, add in the water, butter and 1 teaspoon of salt and bring to a boil. Add in the rice and turn the heat to a low simmer, cover and let cook for about 10 to 15 minutes, stirring constantly so the rice does not burn or stick to the bottom.
  2. When finished, remove from the heat and fluff with a fork. Add in the freshly squeezed lime juice, fresh cilantro and season with salt to taste. Mix one more time and set aside.
For the vegetarian chili:
  1. Using a medium sized skillet over medium high heat, heat the olive oil and add in the onions and black beans. Saute for a few minutes, or until the beans are warmed through and the onions begin to soften. Add in the Fire Roasted Garlic Chili Skillet Sauce and some red and orange bell peppers and mix until combined. Bring to a light simmer and let cook for just a few minutes, or until heated through.
To serve:
  1. Serve the Fire Roasted Garlic Vegetarian Chili over the cilantro lime rice and garnish with the lettuce, tomatoes, raw diced bell peppers, corn, cilantro, avocado and jalapenos if desired. Mix and enjoy!

Fire Roasted Garlic Vegetarian Chili served over cilantro lime rice and topped with a ton of fresh veggies. Have dinner on the table in about 30 minutes! #weeknightdinner #SundaySupper #McSkilletSauce #quickrecipe

Fire Roasted Garlic Vegetarian Chili served over cilantro lime rice and topped with a ton of fresh veggies. Have dinner on the table in about 30 minutes! #weeknightdinner #SundaySupper #McSkilletSauce #quickrecipe

McCormick_logo-1

Click here to visit McCormick’s website to learn more about Skillet Sauces or click on the Pinterest board below to follow McCormick’s Easy Skillet Dinners board on Pinterest! You can also follow McCormick on Facebook, Instagram and Pinterest.

Follow McCormick Spice’s board Easy Skillet Dinners on Pinterest.

 

I’m here with the SundaySupper crew today and we’ve all made quick and easy recipes using McCormick’s Skillet Sauces. So, check out the list below and go pick up some McCormick skillet sauces!

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 
Disclosure: This post is sponsored by McCormick in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

 

7 Layer Dip Flatbread

7 Layer Dip Flatbread! No more community bowl of 7 layer dip! Have your own on flatbread! It’s so easy to make! #appetizer #gamedayfood #superbowl #quickrecipe

My kids don’t like mac and cheese but they love Tex-Mex food. This is how I know they are my kids. And my husband, well, he thinks Chipotle is gourmet. He loves his burritos!

I discovered my kids loved taco dip when we were at a party, like loved. Like, they (my two daughters) polished that off, loved it. So, naturally I made 7 layer dip and they went crazy.

And I don’t know about you, but when I’m eating something I love, I don’t really want to share it. Community bowl 7 layer dip, no thank you.

So, I’ve combined two of my favorite eats: Naan and 7 layer dip!

7 Layer Dip Flatbread! No more community bowl of 7 layer dip! Have your own on flatbread! It’s so easy to make! #appetizer #gamedayfood #superbowl #quickrecipe

Now, these are kinda big-ish. But everyone gets their own!! You don’t have to share!

7 Layer Dip Flatbread! No more community bowl of 7 layer dip! Have your own on flatbread! It’s so easy to make! #appetizer #gamedayfood #superbowl #quickrecipe

Super Bowl food isn’t just for the adults, yo. My kids will go to town on these.

7 Layer Dip Flatbread! No more community bowl of 7 layer dip! Have your own on flatbread! It’s so easy to make! #appetizer #gamedayfood #superbowl #quickrecipe

Yeah, ok, these could be a meal all on their own. So if you’re looking for appetizers, just cut them into smaller pieces. Enjoy!!

Go Hawks!! And check back here on Sunday for a fabulous weeknight recipe!

7 Layer Dip Flatbread
 
Recipe makes 3 to 4 Seven-Layer Dip Flatbreads.
Author:
Recipe type: Appetizer or Meal

Ingredients
  • ½ tablespoon extra virgin olive oil
  • 1 (15 oz.) can black beans
  • kosher salt
  • Naan, or any kind of flatbread; baked or toasted
  • 1 cup sour cream
  • 1 to 2 cups guacamole
  • 1 cup salsa
  • half head lettuce, chopped and shredded
  • 1 large tomato, diced
  • ½ red and orange bell pepper, diced
  • mozzarella or cheddar cheese, freshly grated
  • black olives, sliced
  • jalapenos

Instructions
  1. Using a medium sized pan over medium-high heat, heat the olive oil. Add the black beans and saute for about 5 to 6 minutes, or until very soft. Season with salt. Remove from pan and into a bowl. Using a potato masher, mash the black beans together until somewhat smooth.
  2. To assemble: Spread the black bean mixture on the naan flatbread, then top in this order: sour cream, guacamole, salsa, lettuce, tomatoes, fresh bell peppers, and then sprinkle on some cheese, black olives and jalapenos. Enjoy!

7 Layer Dip Flatbread! No more community bowl of 7 layer dip! Have your own on flatbread! It’s so easy to make! #appetizer #gamedayfood #superbowl #quickrecipe

 

Seasonal Vegetarian Pot Pie

With layers and layers of flaky crust and packed with sweet potatoes, kale and leeks, celebrate winter's bounty with this fabulous Seasonal Vegetarian Pot Pie. #comfortfood #potpie #vegetarian

When I first started cooking, I never really paid attention to what produce was in season and when. I just bought stuff and didn’t think twice about it.

But if you think about it, purchasing and cooking with produce that’s in season makes complete sense. You get fruits and vegetables at their peak and the price is reasonable. It’s winter so I’m currently obsessed with sweet potatoes, kale, mushrooms and leeks.

With layers and layers of flaky crust and packed with sweet potatoes, kale and leeks, celebrate winter's bounty with this fabulous Seasonal Vegetarian Pot Pie. #comfortfood #potpie #vegetarian

Ah, the glorious sweet potato. My favorite thing now is simply roasted it with a little extra virgin olive oil and salt. So delicious and filling too!

To say that it’s cold here in Wisconsin is an understatement. We’re supposed to be having a mild winter but I still think 20/30 degree weather is cold so I have to take matters into my own hands.

And bake.

With layers and layers of flaky crust and packed with sweet potatoes, kale and leeks, celebrate winter's bounty with this fabulous Seasonal Vegetarian Pot Pie. #comfortfood #potpie #vegetarian

Enter this glorious vegetarian pot pie.  . . filled with winter’s bounty and everything good. Guys, you have to try this recipe. You won’t miss the beef, you won’t miss the chicken. .  I promise. This is delicious.

With layers and layers of flaky crust and packed with sweet potatoes, kale and leeks, celebrate winter's bounty with this fabulous Seasonal Vegetarian Pot Pie. #comfortfood #potpie #vegetarian

Seasonal Vegetarian Pot Pie
 
Recipe fits a 1.5 quart KitchenAid nesting ceramic dish.
Author:
Recipe type: Main

Ingredients
  • 1 cup plus 1 tablespoon vegetable broth
  • 1 large sized sweet potato, peeled and chopped
  • 1 large sized carrot, peeled and chopped
  • 1 small onion, peeled and chopped
  • 8 oz. cremini mushrooms, sliced
  • 1 large leek, tender white and light green parts only, sliced thin
  • Salt and pepper to taste
  • 2 to 3 cups kale, chopped
  • ½ cup milk
  • 2 tablespoons all-purpose flour
  • ½ to 1 tablespoon Dijon mustard
  • 1 tablespoon mascarpone
  • 2 Frozen puff pastry sheets, defrosted
  • 1 egg + 1 teaspoon water, beaten for egg wash

Instructions
  1. Visit The Kitchenthusiast for the instructions.

You guys have to go check out the rest this recipe and see the inside of this glorious vegetarian pot pie at The Kitchenthusiast. You’ll be glad you did. Enjoy and stay warm!

Disclosure: This is a sponsored post with KitchenAid USA. All opinions expressed here are 100% my own.

 

Spinach Pesto with Almond Flour Pasta

Spinach Pesto with almond flour pasta. Gluten free, grain free and delicious!! #glutenfree #grainfree #pesto

So, it’s January 22 and I’m still eating relatively healthy. I say relatively because it’s restaurant week here in Madison and I’m going to a steakhouse tonight with my husband.

My focus for January is healthier eating and getting to sleep at a decent hour. More greens, smoothies, vegetables, fruit, whole grains and complex carbs, most of which are gluten-free or low-gluten like quinoa, farro, barley, red rice, winter squashes, sweet potatoes, oats, soba noodles, beans, and lentils. When I say it like that, the recipe possibilities are endless right?

I started buying bigger packages of greens from the store. .  like the mega size. The big daddy. I would buy lots of fresh baby spinach, romaine, arugula and kale. Well, you can only eat so many salads right? When I have leftover greens, I also throw them in my food processor and make pesto. I haven’t made a pesto with just basil in ages. I love mixing it up.

Enter my abundance of fresh baby spinach. And I’ll use whatever I have on hand. Parmesan, pecorino, almonds, pine nuts, fresh garlic cloves or minced garlic. .

Spinach Pesto with almond flour pasta. Gluten free, grain free and delicious!! #glutenfree #grainfree #pesto

Spinach Pesto with almond flour pasta. Gluten free, grain free and delicious!! #glutenfree #grainfree #pesto

And with a whirl of your food processor, you have it.

Spinach Pesto with almond flour pasta. Gluten free, grain free and delicious!! #glutenfree #grainfree #pesto

I love how versatile pesto is. Earlier in the week, I ate some salmon topped with my pesto. Delicious!! and of course, we had to enjoy some with some pasta.

But it wasn’t going to be just any ole pasta.

Cappello's Fettuccine. Gluten free, grain free. Delicious!

The good people at Cappello’s sent me some of their gluten-free, grain-free, almond flour pasta to try. I got some fettuccine, lasagna sheets, gnocchi and some of their chocolate chip cookie dough. Oh my gawd, so good!!

Cappello’s is a Colorado-based gourmet food company specializing in high-end gluten free, grain free products. The texture is a little different and the taste.  . obviously. .  this is almond flour pasta we’re talking about here. But I’ve got to say, this is about as close as you’re going to get to traditional pasta.

But you wanna know what? It’s delicious!

Even my pasta loving husband gobbled up his entire bowl.

Spinach Pesto with almond flour pasta. Gluten free, grain free and delicious!! #glutenfree #grainfree #pesto

“Cappello’s fresh gluten free, grain free fettuccine is carefully hand-crafted to achieve a texture and taste that is unrivaled among traditional pasta. Low on the glycemic index and made primarily from almond flour and egg, Cappello’s fettuccine has a deliciously rich, buttery flavor and silky consistency.”

And unlike regular dry pasta, this gluten free, grain free fettuccine cooks in under ONE minute. Fresh or frozen. One minute or less, depending on your personal preference for bite. Now, how’s that for quick?

So, if you’re in the market for gluten free, grain free pasta, check them out!

Spinach Pesto with almond flour pasta. Gluten free, grain free and delicious!! #glutenfree #grainfree #pesto

Spinach Pesto with Almond Flour Pasta
 
This pesto can be enjoyed with pasta, salmon, bread or crackers. Yields: about 2 – 2½ cups of pesto.
Author:
Recipe type: Main

Ingredients
  • 2-3 cups packed fresh baby spinach
  • ½ – 1 cup mixed greens + fresh parsley
  • 2-3 cloves garlic; whole or minced
  • ¼ cup almonds or pine nuts
  • 1-1½ cups good quality extra-virgin olive oil + more if needed
  • ½ – 1 cup freshly grated (or chunks) of Parmesan
  • Kosher salt, to taste
  • crushed red pepper flakes if desired
  • cooked gluten free pasta (any kind)

Instructions
For the pesto:
  1. Combine the spinach, greens, parsley, garlic, and almonds or pine nuts in a food processor and pulse until coarsely chopped. With the processor running, slowly pour the olive oil (I used about a cup) into the bowl through the feed tube and process until the pesto is thoroughly combined. Add the Parmesan and pulse again. Season with salt and add the crushed red pepper flakes if using.
To serve:
  1. Serve spinach pesto over gluten free pasta, mix and enjoy!

Disclosure: Cappello’s sent me their pasta to sample. This is not a sponsored post. All opinions shared here are 100% my own. 

 

Korean Steamed Eggs for #SundaySupper

Light, fluffy, savory and so delicious! Korean steamed eggs are also extremely easy to make. If you like eggs, you have to try this recipe! Serve with some steamed white rice and kimchi!

It’s been a while since I posted on a Sunday but I couldn’t pass up the opportunity to participate in this week’s Sunday Supper. .  celebrating Hometown Foods.

Now, most people will be sharing foods from their local cities, where they grew up, where they live now or where they are from. I currently live in Madison, Wisconsin so you might be surprised to not see a recipe incorporating cheese or something crazy like this bratwurst sandwich (yes, brats are huge here).

But not today. Today, I wanted to celebrate my Korean heritage and a dish that I grew up eating .  . and because I want more and more people to learn about Korean food and how amazing it is. This dish in particular holds so many special memories for me.

Light, fluffy, savory and so delicious! Korean steamed eggs are also extremely easy to make. If you like eggs, you have to try this recipe! Serve with some steamed white rice and kimchi!

One summer when my sister and I were visiting Korea and staying with my grandmother, she would cook steamed eggs for us every morning. We were American kids spending the summer in Korea for the first time, without our parents, not knowing the language or our relatives who we would be staying with for the next two and a half months.

Korean steamed eggs were familiar to us, so we ate the entire thing. And so, after that first meal, our grandmother continued making the eggs for us. Every single day.

We didn’t talk much with each other . . she couldn’t speak English and we were just learning Korean but we got by ok with what few words we did know and a lot of hand motions. This was the first time we were spending a significant amount of time with my grandmother and each day I watched her . . cleaning the house, cooking for us, doing the laundry. .  I saw my mother. And where my mother got her amazing character and her wanting to do everything for our family.

So, yeah, these Korean steamed eggs bring back a lot of great memories. And they are absolutely delicious and super easy to make.

Light, fluffy, savory and so delicious! Korean steamed eggs are also extremely easy to make. If you like eggs, you have to try this recipe! Serve with some steamed white rice and kimchi!

Korean Steamed Eggs
 
If you don’t have an earthenware bowl, bring the chicken broth to a low boil and then place into a microwave safe bowl, pour in the egg mixture and microwave (covered) for about 4 to 5 minutes on high heat.
Author:
Recipe type: Main or Side dish
Cuisine: Korean

Ingredients
  • 1 ½ cups chicken broth
  • 5 eggs
  • ⅓ cup finely diced green onions + more for garnish if desired
  • ⅓ cup finely diced red bell peppers
  • Pinch of red chili pepper flakes for some heat (optional)
  • 1 tablespoon milk
  • Pinch of salt
  • Serve with white or brown rice
  • Special equipment: earthenware bowl

Instructions
  1. Using an earthenware bowl, bring the chicken broth to a boil over medium-high heat.
  2. In a separate, medium sized bowl, mix together the eggs, green onions, bell peppers, red chili pepper flakes (if using), milk and season with salt. Beat well.
  3. When the chicken broth begins to boil, lower the heat to a simmer and pour in the egg mixture, stirring well to combine with the chicken broth. Cover with the lid and let cook for another 4-5 minutes.
  4. When ready to serve, garnish with more diced green onions if desired. Serve with white or brown rice.

 

Sunday Supper Movement

A big thank you to Coleen from The Redhead Baker for hosting today! Be sure to visit all of the fabulous hometown food and drink recipes below!!

Breakfast

Drinks

Appetizers and Snacks

Main Dishes

Side Dishes

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

 

Tofu Spinach Power Wrap

Packed with protein-rich tofu and a ton of veggies, this Tofu Spinach Power Wrap is just the thing you need to eat healthier. So, go ahead and eat the entire thing! There’s nothing here to feel guilty about. #healthy #wraps #vegetarian #asianfood

I’ve realized that as long as I have good music or something to watch on TV, I can run for hours. Yeah, running on a treadmill.  . not the best option, but the only option for me here in Wisconsin right now. No one told me the snow stays on the ground from the first big snow fall until March (sometimes April).

Packed with protein-rich tofu and a ton of veggies, this Tofu Spinach Power Wrap is just the thing you need to eat healthier. So, go ahead and eat the entire thing! There’s nothing here to feel guilty about. #healthy #wraps #vegetarian #asianfood

Maybe people purposely do not disclose that for obvious reasons. But now I know.

Anyway . . . good music, mindless, entertaining reality TV and my fave movies that I can watch over and over again, keep me going.

Packed with protein-rich tofu and a ton of veggies, this Tofu Spinach Power Wrap is just the thing you need to eat healthier. So, go ahead and eat the entire thing! There’s nothing here to feel guilty about. #healthy #wraps #vegetarian #asianfood

It’s time, folks.

Time to get back into a healthier routine. Time to start an exercise routine of some sort if you don’t do anything now. And it’s not about losing weight. It’s about being healthy, having energy and being your best self.

Packed with protein-rich tofu and a ton of veggies, this Tofu Spinach Power Wrap is just the thing you need to eat healthier. So, go ahead and eat the entire thing! There’s nothing here to feel guilty about. #healthy #wraps #vegetarian #asianfood

Those endorphins you get while exercising are real my friends. They are very real.

After I run, I’m usually famished. So instead of rewarding myself with a slice of chocolate cake, I’m kidding. .  today, I’m making one of these power wraps.

Packed with protein-rich tofu and a ton of veggies, this Tofu Spinach Power Wrap is just the thing you need to eat healthier. So, go ahead and eat the entire thing! There’s nothing here to feel guilty about. #healthy #wraps #vegetarian #asianfood

Packed with protein-rich tofu and a ton of veggies, this Tofu Spinach Power Wrap is just the thing you need to eat healthier. So, go ahead and eat the entire thing! There’s nothing here to feel guilty about. #healthy #wraps #vegetarian #asianfood

Packed with protein-rich tofu, a ton of raw veggies and my favorite Asian dressing, these are hella delicious and will give you nothing to feel guilty about. So, those 3-4 miles I just ran? I’m still burning those calories and feeling good.

These wraps are super easy to make. Just prep and slice all of your veggies (you can even do this the day before and leave them in your fridge), pan fry some tofu, slice and lay all of the ingredients into your whole wheat tortilla and roll it up, starting from one end to the other. Pack in as much, or as little as you want.

Packed with protein-rich tofu and a ton of veggies, this Tofu Spinach Power Wrap is just the thing you need to eat healthier. So, go ahead and eat the entire thing! There’s nothing here to feel guilty about. #healthy #wraps #vegetarian #asianfood

Packed with protein-rich tofu and a ton of veggies, this Tofu Spinach Power Wrap is just the thing you need to eat healthier. So, go ahead and eat the entire thing! There’s nothing here to feel guilty about. #healthy #wraps #vegetarian #asianfood

I hope you give these a try! And if you are into eating healthier right now, smoothies and everything else. .  come back here on Monday!! I’m giving away a 3-day Fresh Start Cleanse from Suja Juice (costs $162!)! Hope to see you back here on Monday! Have a great weekend everyone!

Tofu Spinach Power Wrap
 
I’m providing two other dressing options below this recipe card. For the tofu, if you’re feeling really Asian, sprinkle some furikake on your tofu after you have pan fried.
Author:
Recipe type: Main
Serves: 2

Ingredients
For the dressing:
  • ¼ cup hoisin sauce
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • roasted sesame seeds (optional)
For the wraps:
  • 1 tablespoon extra virgin olive oil
  • ½ container extra firm tofu; drained, rinsed, pressed with paper towels and sliced into 1-inch thick slices
  • 2 large sized whole wheat soft tortillas
  • 1 carrot, peeled and julienned
  • 1 cucumber, julienned
  • ½ red bell pepper, thinly sliced
  • red cabbage , thinly sliced
  • 3 cups fresh spinach leaves
  • 2 cups alfalfa sprouts
  • Sriracha sauce (optional)

Instructions
For the dressing:
  1. Using a small bowl, whisk together the hoisin sauce, honey and sesame oil. Taste and adjust ingredients as needed. Sprinkle on some sesame seeds and set aside.
For the wraps:
  1. Using a large pan, heat the olive oil over medium-high heat. Add the tofu slices and cook on each side until nicely browned and crispy, for about 5 minutes on each side. Remove from pan and slice into strips.
  2. Working with your whole wheat tortilla on a clean, flat surface (you can also warm up your tortilla if preferred) lay in the tofu strips and all of the cut veggies, starting with the carrots, cucumbers, red bell pepper strips and red cabbage. Next, lay the spinach on top and add the alfalfa sprouts on the side. Add the dressing on top and roll the tortilla closed, starting from one end and rolling to the other end. Slice and serve with extra dressing on the side and sriracha sauce for a kick.

 

Two more dressing options:

  1. For something spicier: 1/4 cup gochujang (Korean hot pepper paste), 1 tablespoon honey and 1 tablespoon sesame oil. Whisk together all of the ingredients, taste and adjust anything as needed. Sprinkle on some roasted sesame seeds and enjoy.
  2. For a miso option: 4 tablespoons low sodium soy sauce, 1 heaping tablespoon honey, ½ teaspoon miso paste, pinch of freshly grated ginger, 1 garlic clove minced. Whisk together all of the ingredients, taste and adjust anything as needed. Sprinkle on some roasted sesame seeds and enjoy.

Packed with protein-rich tofu and a ton of veggies, this Tofu Spinach Power Wrap is just the thing you need to eat healthier. So, go ahead and eat the entire thing! There’s nothing here to feel guilty about. #healthy #wraps #vegetarian #asianfood

 

Pasta e Fagioli

Italian Pasta and Bean Soup—Pasta e Fagioli! Perfected by America's Test Kitchen, this version has great depth of flavor, texture and takes half the time. #soup #comfortfood #pastaefagioli

I always seem to start the new year off by reflecting, looking back at old photos, thinking back, not necessarily on just what I did and what my goals were but also on my children. How they grew, what they learned, wonderful moments we shared with them.

We spent the holidays in Dallas with my parents and my sister’s family so my kids had a great time hanging out and playing with their cousins. One day, Phoebe, my oldest asks me, “Mom, when are we going back home again?” I’m looking at her thinking. .  why is she asking me this? She continues by saying, “I have to go back to school on Monday, January 5, so are we going to be back in Wisconsin by then?” She kind of looks a little worried. And I say, “Of course. . we’ll be back at least 2 to 3 days before you have to go back to school.”

She is, all of a sudden, better. “Phew! Because, you know, I have homework and reading to do and I left my binder at home.”

Then I realize, Phoebe is just like how I was when I was 7 years old. I’m not sure why but little things at school stressed me out. I didn’t want to miss anything or do anything wrong. Especially when it came to school work. Maybe it was the constant drilling into my head from my first generation Korean father that I had to be smart and the #1 student in my class. Yes, he probably started saying this to us, as young as 6 years old. I don’t blame him though. At least not now. That’s how he grew up and that was his way of expressing to us that he wanted us to take our school work and studying seriously.

Somewhere along the way, and I think it was in middle school, I made the executive decision for myself that I was not going to allow myself to stress out so much. Some things could go. I wouldn’t get everything. I would not make straight A’s. I would be easier on myself. I totally remember there was some math packet that we had due (it must have been for extra credit because I didn’t do it. I hated math.) and if you completed the assignment, you would get an ice cream sundae. Yes, we had an ice cream sundae party in our class. And I remember this vividly, because I was the only one, along with only one other kid, (Kenny McClain, the class troublemaker/bully and person who made my life a living hell on the playground) who didn’t complete it and so, we had to sit quietly at our desks while all the other kids got ice cream sundaes. It sucked. Big time.

So, maybe my approach to not caring and not allowing myself to stress out too much still needed some work. Because, you know, I missed out on that ice cream sundae party at school.

My husband and I tell Phoebe everyday to just do her best and not to worry about the rest. If she forgets something or doesn’t understand something, or doesn’t get something right, we will be there to help her. And my husband, for all the math homework. Because he did like math.

It’s freaking cold here in Wisconsin now, like -3 degrees cold. Negative 3. And my other job, outside of showing love, emotional support and encouragement to my husband and kids, is feeding my family.

Nothing is more comforting to me than a big bowl of Pasta e Fagioli. And because it’s -3 degrees, I added bacon and lean ground beef, along with the cannellini beans.

Italian Pasta and Bean Soup—Pasta e Fagioli! Perfected by America's Test Kitchen, this version has great depth of flavor, texture and takes half the time. #soup #comfortfood #pastaefagioli

You guys, I hope these photos do this recipe justice because this pasta e fagioli is the best I’ve ever had. Yeah, better than what you can get at any restaurant. Plus, you took the time to make it, so that makes it 10x better at least. Packed with onions, celery, bacon (or you can use pancetta), oregano, diced tomatoes, pasta, ground beef and cannellini beans, this is comfort food. “Cooking the cannellini beans with the bacon, vegetables, tomatoes and a Parmesan cheese rind boosts the flavor.”

This is gimme-another-freaking-bowl-because-baby-it’s-cold-outside food.

Italian Pasta and Bean Soup—Pasta e Fagioli! Perfected by America's Test Kitchen, this version has great depth of flavor, texture and takes half the time. #soup #comfortfood #pastaefagioli

This fabulous recipe comes from America’s Test Kitchen’s new cookbook, The New Family Cookbook. I love this cookbook so much and as I continue to love, cook for and feed my family, I will be coming back to this cookbook again and again.

Italian Pasta and Bean Soup—Pasta e Fagioli! Perfected by America's Test Kitchen, this version has great depth of flavor, texture and takes half the time. #soup #comfortfood #pastaefagioli

Pasta e Fagioli
 
Prep time

Cook time

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Why this recipe works: From America’s Test Kitchen: “Most versions of pasta e fagioli are bland and mushy, and take hours to prepare. We wanted to get it all- great flavor and proper texture without taking all afternoon. We started by cooking some pancetta (bacon works well too) in a Dutch oven, then cooked our vegetables in the rendered fat. Adding the tomatoes and beans together allowed them to absorb flavor from each other, and a 3:2 ratio of chicken broth to water added richness. We knew that adding a Parmesan rind to the pot would give our soup depth and a slight cheese flavor throughout (the rind can be replaced with a 2-inch chunk of cheese).
Author:
Recipe type: Main
Serves: 8 to 10

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 3 ounces pancetta or 3 slices bacon, chopped fine
  • ½ lb. lean ground beef
  • 1 onion, chopped fine
  • 1 medium sized carrot, peeled and chopped fine
  • 1 celery rib, chopped fine
  • 4 garlic cloves, minced
  • 1 teaspoon dried oregano
  • ¼ teaspoon red pepper flakes
  • 3 anchovy fillets, rinsed and minced or 1 tablespoon anchovy paste (to taste)
  • 1 (28-ounce) can diced tomatoes
  • 1 Parmesan cheese rind
  • 2 (15-ounce) cans cannellini beans, rinsed
  • 3½ cups chicken broth
  • 2½ cups water
  • salt and pepper, to taste
  • 1 cup elbow pasta
  • ¼ cup minced fresh parsley
  • 2 ounces Parmesan cheese, grated for garnish (optional)

Instructions
  1. Heat oil in Dutch oven over medium-high heat until shimmering. Add the bacon and lean ground beef and cook, stirring often, until beginning to brown, for about 3 to 5 minutes. Drain just a little of the fat if needed (depending on how lean your ground beef is). Stir in the onion, carrots and celery and cook until vegetables are softened, for about 5 to 7 minutes. Stir in garlic, oregano, red pepper flakes, and anchovy paste and cook until fragrant, for about 1 to 2 minutes.
  2. Stir in tomatoes, scraping up any browned bits. Add Parmesan rind and beans. Bring to a boil, then reduce heat to low and simmer to blend flavors, for about 10 minutes.
  3. Stir in the chicken broth, water and 1 teaspoon salt. Increase the heat to high and bring to a boil. Add the pasta and cook until al dente, for about 7 to 8 minutes.
  4. Discard Parmesan rind. Off heat, stir in the parsley and season with salt and pepper to taste. Serve with freshly grated Parmesan cheese.

Recipe shared here with permission from America’s Test Kitchen. Pasta e Fagioli recipe from The New Family Cookbook, pages 109-110.

Italian Pasta and Bean Soup—Pasta e Fagioli! Perfected by America's Test Kitchen, this version has great depth of flavor, texture and takes half the time. #soup #comfortfood #pastaefagioli

 

Curried Carrot Cauliflower Soup

Get this delicious and easy-to-follow blender Curried Carrot Cauliflower Soup recipe. Filled with vegetables, this soup is flavorful, filling and healthy.

Happy New Year! We’re back home in Wisconsin and it’s back to school and work for everyone today. In my last post, I mentioned my goals for healthier eating for this year. More greens, smoothies, vegetables, fruit and whole grains and complex carbs, most of which are gluten-free or low-gluten like quinoa, farro, barley, red rice, black rice, winter squashes, sweet potatoes, oats, soba noodles, beans, and lentils.

Get this delicious and easy-to-follow blender Curried Carrot Cauliflower Soup recipe. Filled with vegetables, this soup is flavorful, filling and healthy.

It’s freaking cold here in Wisconsin (today is -8 degrees!!) and there’s lots of snow in our forecast this winter. I love snuggling up with a big bowl of delicious soup. Soup that’s filling, hearty and good for you.

KitchenAid Diamond blender

I love making soups in my blender. This way, I can throw in a lot of veggies. .  I’m not trying to hide them from my husband and the kids, but if it’s blended together, they just eat it, no questions asked. Otherwise, it would be, “Mom, what’s this?” “Mom, why did you put cauliflower in here?” We love blender soups at my house.

Get this delicious and easy-to-follow blender Curried Carrot Cauliflower Soup recipe. Filled with vegetables, this soup is flavorful, filling and healthy.

Get this delicious and easy-to-follow blender Curried Carrot Cauliflower Soup recipe. Filled with vegetables, this soup is flavorful, filling and healthy.

I love that my KitchenAid Diamond blender helps to transform real ingredients into something delicious, all by pressing a button.

Get this delicious and easy-to-follow blender Curried Carrot Cauliflower Soup recipe. Filled with vegetables, this soup is flavorful, filling and healthy.

You guys have to try this soup! Creamy, packed with vegetables and deliciously flavorful, this soup is perfect for lunch or dinner. And since we’re going for healthy here, skip the croutons and the grilled cheese sandwich and, if you really need something, enjoy your soup with some kale chips instead!

Get this delicious and easy-to-follow blender Curried Carrot Cauliflower Soup recipe. Filled with vegetables, this soup is flavorful, filling and healthy.

Today, one lucky winner will win a KitchenAid Diamond blender!! I love this blender so much and have made asparagus pesto, empanadas, smoothies and more smoothies. Enter using the widget below and be sure to visit all of the other posts for more entries to win!!

Good luck and here’s to a healthier New Year for us all!

Curried Carrot Cauliflower Soup
 
Prep time

Cook time

Total time

 

Author:
Serves: 4 to 6

Ingredients
  • 1 tablespoon canola oil
  • 1 teaspoon curry powder
  • 4 medium carrots, peeled and chopped
  • 2 medium stalks celery, chopped
  • ½ cauliflower head, coarsely chopped
  • 1 small onion, coarsely chopped
  • 3 cups reduced-sodium chicken broth
  • ½ tablespoon lemon juice
  • Kosher salt, to taste
  • Freshly ground pepper, to taste
  • Fresh parsley for garnish

Instructions
  1. Using a heavy bottomed dutch oven or pot, heat the oil and curry powder over medium heat, stirring, until fragrant, for about 1 to 2 minutes. Stir in the carrots, celery, cauliflower and onions; toss to coat. Cook, stirring frequently, for about 10 minutes. Pour in the chicken broth. Stir and bring to a boil. Reduce heat and simmer until the vegetables are very tender, for about 10 minutes. Remove from the heat and let stand for a few minutes.
  2. Working in batches of no more than 2 cups at a time, transfer the soup to a blender and puree until smooth or the soup has reached the consistency you want. If desired, you can return the pureed soup to the pot to heat through before serving. Season with the lemon juice, salt and pepper and garnish with fresh parsley. Serve immediately and enjoy!

Recipe adapted from EatingWell.com

Get this delicious and easy-to-follow blender Curried Carrot Cauliflower Soup recipe. Filled with vegetables, this soup is flavorful, filling and healthy.

A huge thank you to Erin from The Law Student’s Wife for bringing us all together today for this!

More fabulous blender recipes:

  • Creamy Green Hemp Seed Smoothie from Eating Made Easy
  • Roasted Broccoli Soup from Life’s Ambrosia
  • Kick Booty Kale Smoothie from The Law Student’s Wife
  • Creamy Spinach Lentil Soup from Kitchen Confidante
  • Homemade Poppy Seed Dressing from Love Grows Wild
  • Bacon, Kale and Roasted Tomato Eggs Benedict from Girl Versus Dough
  • Dairy Free Roasted Squash Soup from The Fresh 20
  •  

    The Giveaway!!

    Giveaway prize is one KitchenAid Diamond Blender (note: there is one overall winner for the giveaway as a whole, not one per blog). Giveaway will remain open until 11:59 pm CST on Sunday, January 11th. Winner must be a U.S. resident over the age of 18.

    Disclosure: This is not a paid post. I seriously love this blender and wanted to give you all a chance to win it. The giveaway is sponsored by KitchenAid. 

     

    French Toast with Pomegranate Molasses

    Classic French Toast with Pomegranate Molasses. Take your regular french toast up a notch with this wonderful seasonal twist. #breakfast #brunch #holidays #frenchtoast

    You guys  . . . it’s the Monday before Christmas and we only have 9 days left in 2014. Seriously, where did this year go? It’s about this time of the year when I start looking back and reflecting. .  what did I do, what did I accomplish, what happened in the world . . I look back at photos (this is why I love instagram and facebook) and think about happy memories and good times.

    And you know what? If 2014 wasn’t a good year for you, we have 2015 to look forward to. .  a new year . . so chin up and let’s look ahead with excitement and positive energy.

    pomegranates

    I’m on my way to Dallas today to spend the holidays with my family  . . and we didn’t really have a family favorite tradition for breakfast on Christmas Day . . until now.

    Classic French Toast with Pomegranate Molasses. Take your regular french toast up a notch with this wonderful seasonal twist. #breakfast #brunch #holidays #frenchtoast

    This isn’t just any ole french toast y’all. This is French Toast with Pomegranate Molasses. So, truth be told, I never really thought about actually making pomegranate molasses until I read this post. I’ve always just enjoyed eating the arils, popping them in my mouth or in salads. Lisa has written a lovely post detailing how to make pomegranate molasses, and since reading her post, I’ve made it three times. 3 times because, the first time, I burned it. . so, be careful and watch it!

    pomegranates

    I’m keeping this one short today. .  because ..  well, it’s the holidays. .  and if you don’t know what you’re making on Christmas morning. .  or this weekend, you have to give this a try! This french toast is so delicious with the pom molasses and you have to try this. You can try the Pomegranate Molasses recipe above or this one from Elise. Mine is a bit thicker and darker, like real molasses so that’s why I just drizzled some on.

    I’ll be back tomorrow with something sweet! Enjoy!

    French Toast with Pomegranate Molasses
     
    Author:
    Recipe type: Breakfast
    Serves: 3

    Ingredients
    • 6 large eggs
    • ½ cup heavy cream or whole milk
    • 1 tablespoon pure vanilla extract
    • ½ teaspoon ground cinnamon
    • Pinch of ground nutmeg
    • Pinch of salt
    • 6 slices bread, preferably a day old
    • 4 tablespoons unsalted butter + butter for serving
    • Pure maple syrup, for serving (optional)
    • Pomegranate Molasses, for serving (see links above)
    • Pomegranate arils

    Instructions
    1. Whisk together the eggs, heavy cream, vanilla, cinnamon, nutmeg, and salt in a medium sized mixing bowl and set aside.
    2. Place the bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour the egg mixture over the bread and soak for 10 minutes. Turn the slices over; soak until soaked through for about 5 to 10 minutes more.
    3. Using a non-stick skillet over medium heat, heat 2 tablespoons butter and fry half the bread slices until golden brown, about 2 to 3 minutes per side. Wipe skillet, and repeat with remaining butter and bread. Keep warm until ready to serve. Serve warm with butter, pure maple syrup and drizzle on some pomegranate molasses and sprinkle on some pomegranate arils. Enjoy immediately.

    Recipe adapted from Martha Stewart.

    Classic French Toast with Pomegranate Molasses. Take your regular french toast up a notch with this wonderful seasonal twist. #breakfast #brunch #holidays #frenchtoast

    Classic French Toast with Pomegranate Molasses. Take your regular french toast up a notch with this wonderful seasonal twist. #breakfast #brunch #holidays #frenchtoast

     

    Kimchi Fried Rice Bowl

    Hot and spicy and filled with bacon bits, kimchi and topped with a fried egg. You've got to try this Kimchi Fried Rice Bowl!  #kimchi #koreanfood #ricebowl #comfortfood

    Yesterday, I did the unthinkable.

    I slept in until 6:35am.

    On the weekdays, I usually wake up at 5:50am. And I didn’t post anything new here on the blog on Monday. We have 9 days until Christmas and I’m living on the edge.

    Hot and spicy and filled with bacon bits, kimchi and topped with a fried egg. You've got to try this Kimchi Fried Rice Bowl!  #kimchi #koreanfood #ricebowl #comfortfood

    Last weekend, we hosted two parties. One for my daughter and her friends. .  who – by the way – are all 7 years old. .  and my husband swears he heard talk of boys and kissing. .  WHAT?!!! I’m so not ready for this. I know my daughter doesn’t even like boys yet . .  or so I think . . . let’s hope he overheard something out of context. Parents with older kids, help me out here. .  does it start at this age? I didn’t like boys until at least 5th grade.

    And then we hosted a small dinner party (tapas night!) for some friends on Sunday night. We had so much fun! I was introduced to this fabulous singing group, Pentatonix. Have you seen these guys on youtube? oh my gawd, I love them. Especially their Evolution of Beyonce. Word.

    Anyway, I’m fighting off a semi-cold . .  and trying my best not to get sick right now.  I have a school field trip, doctors appointments, deadlines and most importantly, girls night out, this week. I’ve got to catch up on my sleep and still have a million and five things to do before next Thursday.

    So, what do I do when I’m feeling sick? I drink Emergen-C like there’s no tomorrow AND I eat kimchi. My husband swears there are healing powers in kimchi and I believe it. Kimchi jjigae (kimchi stew) is like our chicken noodle soup. And so I always like to make a big batch of kimchi jjigae, kimchi fried rice or some kind of rice bowl filled with kimchi when I’m starting to feel a little under the weather.

    Hot and spicy and filled with bacon bits, kimchi and topped with a fried egg. You've got to try this Kimchi Fried Rice Bowl!  #kimchi #koreanfood #ricebowl #comfortfood

    Sick or not, this is one of my all time favorite things to eat and make. This rice bowl is so easy to make ..  and next year, I’m finally going to make my own kimchi! I’m so excited! Growing up, my mom always made ours and now, I kind of like supporting the Korean small business owners and buying my kimchi from these local Korean markets (we have 2 small ones in Madison) but I just want to do it. I kind of feel like I need to do this to celebrate my heritage. Kimchi party anyone?

    This is my I don’t have a lot of time, I’m hungry and want to eat now, fast version of kimchi fried rice . . it’s still absolutely delicious. I hope you enjoy. .  and everyone needs to try this. Seriously.

    To read my post and to get this fabulous recipe, visit KitchenAid’s blog, The Kitchenthusiast by clicking here.

    Kimchi Rice Bowl
     
    Note for the cook: If you are not using your KitchenAid Streamline Cast Iron casserole dish for this recipe, please use day old cooked rice.
    Author:
    Recipe type: Main
    Cuisine: Korean
    Serves: 4

    Ingredients
    • 5 to 6 strips bacon, chopped
    • 4 cups cooked brown or white medium grain rice
    • 2 tablespoons sesame oil, split
    • Roasted sesame seeds
    • 2 cups kimchi, chopped (plus 2 tablespoons reserved kimchi juice)
    • 1 to 1 ½ teaspoons gochujang (Korean hot pepper paste)
    • 2 teaspoons low sodium soy sauce
    • Fresh green onions, diced for garnish
    • 4 Fried eggs
    • Finely shredded gim (dried seaweed), if desired

    Instructions
    1. Visit The Kitchenthusiast for the instructions

    To read my post and to get the REST of this fabulous recipe, visit KitchenAid’s blog, The Kitchenthusiast by clicking here.

    Hot and spicy and filled with bacon bits, kimchi and topped with a fried egg. You've got to try this Kimchi Fried Rice Bowl!  #kimchi #koreanfood #ricebowl #comfortfood

    Disclosure: This is a sponsored post and is in partnership with my on-going work with KitchenAid. All opinions expressed here are 100% my own.