Mexican Quinoa

Ever since finding out I was pregnant, it feels like so much more of what I do is under scrutiny. "You can now eat for two!" "Don't eat for two, all you really need is 300 more calories per day." "Are you exercising enough?" "Are you exercising too much?" "Are you eating soft cheese/deli meat/insert new no-no food here?"

There's so many do's and don'ts that it can be a little overwhelming at times, not to mention hard to remember. Or keep straight which things are old wives tales and which are actually based on current research. Sometimes I feel like my diet is a hot mess. Okay, well, sometimes it really is a hot mess... littered with old Halloween candy wrappers.

However, there are certain key items that are important to try and include more of in your diet, such as iron, calcium, and protein. You know, the things I am not that great at getting a ton of. After tracking my protein intake for a class I was taking over a week's time, I realized I really needed to get back on the healthy eating bandwagon. While I do like all kinds of meat, I get annoyed with having to cook it a lot of times (read: I am lazy). Enter quinoa. High in fiber (another great thing for pregnant ladies) and protein. Okay, maybe not quite as high as say... a steak, but better than downing some mac'n'cheese. Add in some beans and we've definitely upped our health factor here.

Mexican Quinoa

Adapted from: Annie's Eats

1 tablespoon olive oil
2 cloves garlic, minced
1/3 cup hot cherry peppers, diced (I used the jarred variety)
1 cup uncooked quinoa, rinsed and drained
1 1/4 cups vegetable broth (or reduced-sodium, fat-free chicken broth)
1 (15.5 ounce) can black beans, rinsed and drained
1 (15.5 ounce) can diced tomatoes, with juices
1 cup frozen corn
1/2 teaspoon kosher salt
2 tablespoon lime juice
1/2 cup shredded sharp cheddar

Optional add-ins: Salsa, sour cream, cilantro

In a medium saucepan over medium-high heat, warm the olive oil. Saute the garlic and peppers until fragrant, about 1 minute. Stir in the next 6 ingredients (through kosher salt). Bring mixture to a boil, then cover and reduce heat to medium-low. Simmer for 25 minutes, or until all the liquid has been absorbed. Remove from heat and stir in the lime juice. Top each serving with 2 tablespoons of shredded cheese and any additional add-ins.

Serves: 6

I've actually made a very similar dish in the past, but the addition of peppers and lime juice really carries this over to the Mexican flavor side. I was a little worried that this might not be quite heavy enough for an entree for Adam, but surprisingly, it was. Well, after he doubled the amount of cheese, but I digress. Both of us really enjoyed the flavor of this dish, and I'm sure I'll be pulling this one out again to make myself feel just a smidge better between the gluttony of the holidays.

Nutrition Facts
Serving Size 273g
Amount per serving
Calories 451	Calories from fat 79
% Daily Value
Total Fat 8.7g	13%
Saturated Fat 2.9g	15%
Cholesterol 10mg	3%
Sodium 441mg	18%
Total Carbs 71.9g	24%
Fiber 14.6g	58%
Sugars 4.6g
Protein 24.1g
Vitamin A 16%	Vitamin C 23%
Calcium 18%	Iron 30%

Butternut Squash Soup

Speaking of comfort food, I have been massively crushing on any and all kinds of soup as of late. It never fails, every time we go out to Panera, I get a large bowl of Chicken Noodle soup and a baguette. Even when it was 80+ degrees out in the middle of August.

Now that the weather is going full on chilly, it's time for everybody else to enjoy what I have been for months. For the past year or two, I keep telling myself I am going to try my hand at a butternut squash soup, and it never happens. Then squash is out of season and I'm forced to wait until the leaves starting turning colors again. Not this year.

I thought I had a recipe all picked out and ready to go when I got started, but one thought led to another, and all of a sudden it was totally and completely different. I just added a bit of this here, that there, and doesn't this sound like it would go in great with all the flavors? I have to admit, I'm not sure I've ever been happier with an original dish outcome.

Butternut Squash Soup

Original Recipe

1 medium to large butternut squash (about 4-5 pounds whole)
1 1/2 tablespoons brown sugar
3 tablespoons butter, divided
1 stalk celery, diced
1 cup onion, diced
3 cloves garlic, minced
1 cup carrots, diced
4 cups fat-free, reduced-sodium chicken broth
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 heaping teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/2 teaspoon ground curry
1/8 teaspoon ground nutmeg
1/2 teaspoon ground cumin
1/4 cup heavy cream

Preheat oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil. Cut the squash in half lengthwise and scoop out the seeds. Top each half with 1 tablespoon butter (cut into pieces), and about 3-4 teaspoons of brown sugar. Place squash in oven and roast for 1 hour.

Once the squash is done roasting, melt the remaining 1 tablespoon butter in a large pot over medium heat. Add the celery, onion, garlic, and carrots. Saute for about 5 minutes, or until the vegetables begin to soften. Add the chicken broth to the pot. While the broth is coming to a simmer, scoop out the squash and add it to the pot, discarding the skin. Cover pot, reduce heat to medium-low and let simmer for 40 minutes.

Transfer mixture in batches to a blender to puree until smooth, or use a hand blender. Add seasonings and spices to taste (add more ginger or cayenne pepper if you want the soup to have a little kick). Stir in the heavy cream and serve.

Serves: 6

This soup is thick and hearty, and I added close to (if not more than) a 1/2 teaspoon of ginger, so it definitely had a bit of a bite to it. The flavors all come together -- the sweet mixed with the savory, in such a perfect fall-ish way. Almost for a minute making me wish winter baking wasn't just around the corner. (But who am I kidding, cookies trump soup any day.)

Nutrition Facts
Serving Size 444g
Amount per serving
Calories 202	Calories from fat 72
% Daily Value
Total Fat 8.0g	12%
Saturated Fat 4.9g	24%
Cholesterol 22mg	7%
Sodium 563mg	23%
Total Carbs 33.5g	11%
Fiber 5.7g	23%
Sugars 8.9g
Protein 3.7g
Vitamin A 549%	Vitamin C 85%
Calcium 13%	Iron 11%

Cheesy Fritatta with Spinach, Asparagus, & Mushrooms

I am so.bad. when it comes to eating vegetables. I have a strong desire to want to love veggies, but I just can't. I've realized that right now, I'm not one of those people who can snack on bell pepper strips and goes for the Veggie Delight at Subway.

And I have to live with that. Whoa is me. Let me tell you, opting for strawberries and apples instead is soooo difficult. (Maybe that's my problem?)

Since I'm in the take-it-or-leave-it camp when it comes to veggies, I find I have to trick myself into eating them. Or just force myself to buy them, then let the guilt take over when I see them looking sad and lonely in the produce drawer.

So the day before they bite the dust for good, I opt for the best hodge-podge-get-rid-of-my-veggies meal I can think of. A fritatta. See, anything goes when it comes to fritattas, and it still works. Spinach? Yup. Peas? Yes. That shriveled stinky thing in the corner of the drawer? Well, maybe pass on that one.

Cheesy Fritatta with Spinach, Asparagus, & Mushrooms

Adapted from: Home Skillet

2 tablespoon butter
1 leek, diced
5 ounces fresh baby spinach, chopped
12 ounces (1 bunch) asparagus, cut into 1-inch pieces
8 ounces mushrooms, sliced
5 whole eggs
4 egg whites
1 1/4 cups grated Asiago cheese, divided
1/4 cup grated Parmesan cheese, divided
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon smoked paprika
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup fresh basil, chopped
1/3 teaspoon dried thyme

Preheat oven to 325 degrees F.

Melt butter in a 10-inch ovenproof skillet over medium heat. Cook the leeks for 5 minutes, or until soft. Increase heat to medium-high. Add the asparagus and mushrooms, cook for 3 minutes. Stir in the spinach, cooking for 2-3 minutes or until wilted. Toss with salt and pepper.

Meanwhile, in a large bowl, whisk together whole eggs, egg whites, 1 cup Asaigo, 2 tablespoons Parmesan, spices, and herbs. Pour egg mixture into the skillet and sprinkle with remaining cheeses.

Transfer skillet to the oven and bake for 35 minutes, or until the edges are golden brown and eggs are set.

Serves: 4

For the most part, fritattas are quick and easy -- the longest part is baking them. But at least you're free to catch up on other things in the meantime.

While good by itself, Adam and I love to use a dash here and there of Sriracha with this. Odd, maybe. But trust me on that one.

Nutrition Facts
Serving Size 226g
Amount per serving
Calories 234	Calories from fat 142
% Daily Value
Total Fat 15.8g	24%
Saturated Fat 8.6g	43%
Cholesterol 171mg	57%
Sodium 587mg	24%
Total Carbs 7.2g	2%
Fiber 2.4g	10%
Sugars 2.9g
Protein 17.9g
Vitamin A 71%	Vitamin C 21%
Calcium 29%	Iron 18%

Mushroom Poblano Quesadillas

I might have missed posting something for Cindo de Mayo.

I may have missed celebrating Mother's Day on the ol' blog.

But. But. I have been busy.

Like stalking this site like no other.

Taking a few of these.

Um, and no. That's not me. I'm on the other side of the camera.

And still working on that study of mine for school.

Then I realized I needed to eat. Non-fast food. Oh please no more fast food for a while. My lazy butt needs to get in gear.

As always, quick and easy recipe to the rescue. Hallelujah.

Mushroom Poblano Quesadillas

Adapted from: Liv Life

1 tablespoon canola oil
1 cup onion, diced
8 ounces mushrooms, sliced
1 poblano pepper, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons fresh cilantro
4 (10-inch) flour tortillas
1 cup shredded pepper jack cheese
2 green onions
1/4 cup salsa verde

In a large skillet over medium heat, warm the oil. Add the onion, mushrooms, and poblanos. Cook for about 5 minutes, or until mushrooms have released their juices and they have evaporated. Stir in the garlic, cumin, oregano, salt, pepper, and cilantro. Cook for 1-2 minutes, or until fragrant.

Heat another large skillet over medium-high heat. Spray with non-stick cooking spray (or wipe lightly with a oil coated paper towel). Place one tortilla in the pan. Sprinkle 1/4 cup cheese over one half of the tortilla. Top with 1/4 of the vegetable and spice mixture and 1/4 of the green onions. Fold tortilla in half, pushing down slightly. Continue cooking until underside of the tortilla is golden brown and cheese is melty. Flip over and cook a couple minutes more until golden brown on both sides.

Place another large skillet over medium high heat and oil pan lightly. Lay a tortilla flat on the pan and add a handful of cheese over 1/2 of the tortilla. Working quickly, add desired amount of the veggie mixture. Sprinkle with more cheese and top with a sprinkle of chopped scallions. Fold the tortilla in half and cook until the tortilla is browned and the cheeses are beginning to melt. Flip the tortilla and cook an additional few minutes until that side is browned and the cheese is fully melted.

Cut quesadillas in thirds and top with salsa verde.

Serves: 4

Of course, coming from Liv Life, I knew these were going to be delicious. And they totally did.not.disappoint. As is, they are great. Awesome.

Yet somewhere in the back of my mind I feel like a little bit of chicken or some black beans (or both?) would really add some nice heft to these. I mean, if you need some for anyone in your house that still eats like a teenage boy.

Nutrition Facts
Serving Size 226g
Amount per serving
Calories 394	Calories from fat 163
% Daily Value
Total Fat 18.1g	28%
Saturated Fat 8.4g	42%
Cholesterol 30mg	10%
Sodium 1187mg	49%
Total Carbs 44.1g	15%
Fiber 2.8g	11%
Sugars 5.2g
Protein 16.0g
Vitamin A 13%	Vitamin C 59%
Calcium 34%	Iron 22%

Broccoli Rabe & Provolone Grinders

Now usually, I'm not a huge sandwich for dinner kind of person. I mean, sure, I've stopped my fair share of times at Quiznos or Subway for dinner, but most of the time I tend to think sandwich = lunch.

Every once in a while though... I change my mind. Or maybe I get in a sandwich mood and am just far too lazy to put that much work into my lunch. I'm only creative when it comes to dinner. True story.

But for some reason these grinders caught my eye. Maybe it was because they were chalk full of veggies and no meat? Definitely unprecedented in this house. As far and sandwiches go anyways.

Broccoli Rabe and Provolone Grinders

Adapted from: Bon Appetit, February 2012

6 tablespoons olive oil, divided
3 cloves garlic, thinly sliced
1/2 teaspoon crushed red pepper
1 (15-ounce) can cannellini beans, undrained
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

4-5 pounds broccoli rabe (rapini), ends trimmed
1/2 teaspoon kosher salt
1/4 cup olive oil
20 cloves garlic (1 head), thinly sliced
1 1/2 teaspoons crushed red pepper
3 tablespoons lemon juice
1/4 teaspoon ground black pepper
8 6-8" French Rolls, cut in half lengthwise
8 slices Provolone cheese
1 red jalapeno pepper, thinly sliced

In a small saucepan over medium-low heat, warm 3 tablespoons oil. Add garlic and 1/2 teaspoon crushed red pepper flakes to pan; cook 4 minutes, or until garlic is golden and fragrant. Stir in beans with liquid. Bring mixture to a simmer and cook 10 minutes, or until liquid thickens. Transfer to a food processor, adding 3 tablespoons oil. Process until smooth. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Meanwhile, bring a large pot of water to a boil over high heat. Cook broccoli rabe, 1 bunch at a time for 2 minutes, transferring to a baking sheet to cool, allowing water to return to a boil between batches. Once cool, squeeze dry and coarsely chop.

Drain pot and wipe out with a dry paper towel. Place back on stove and lower heat to medium. Add 1/4 cup oil, garlic, red pepper flakes; cook 2-3 minutes, or until garlic is golden and fragrant. Add broccoli rabe, cooking 4-5 minutes, or until stem pieces are just turning tender. Stir in lemon juice. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Transfer mixture to a rimmed baking sheet and let cool.

Preheat oven to 400 degrees F. Open rolls and arrange face up on two baking sheets. Drizzle with olive oil. Spread bean puree on the bottom half of each roll, top with a slice of cheese, then chile slices. Toast rolls, 7-10 minutes, rotating pans after 5 minutes. Divide broccoli rabe evenly among rolls, slice, & serve.

Serves: 8

Man, for a sandwich, it's kind of a bit of work. You can definitely break it down into making the puree and blanching the broccoli rabe beforehand and storing it in the fridge... but I mean, really? For a sandwich? That's kind of overkill.

While it was tasty, I'm not sure I'd revisit this another time. I like my sandwiches quick and easy.

Nutrition Facts
Serving Size 470g
Amount per serving
Calories 835	Calories from fat 260
% Daily Value
Total Fat 28.9g	44%
Saturated Fat 7.2g	36%
Cholesterol 29mg	10%
Sodium 1368mg	57%
Total Carbs 112.3g	37%
Fiber 15.7g	63%
Sugars 5.7g
Protein 39.7g
Vitamin A 196%	Vitamin C 228%
Calcium 57%	Iron 48%

Slow Cooker Tomato Soup

If there was one meal I could feed to Adam every day that he would never complain about, it would be grilled cheese and tomato soup. So much so that I've started stockpiling those red and white cans of tomato soup in the pantry for when one of "those days" rolls around. Right next to the blue box blues.

Yes, even my pantry has it's own dirty little secrets.

Like most things, the homemade version is way better than store-bought. However, also like most homemade things -- this takes a bit longer than the open-can-dump-in-bowl-place-in-microwave store-bought variety. Even in the slow cooker form.

BUT, if you're actually craving tomato soup and not just pulling it out of thin air as a last minute dinner option, then making it yourself is really the way to go. Trust.

Campbell's doesn't give you the option to leave things slightly chunky or ridiculously smooth. It doesn't have the extra nuance from the bay leaves, cayenne pepper, and sherry. And it most certainly doesn't have that lovely extra bit of creaminess, even if you use milk instead of water. It.just.doesn't.

But this does. And it's fantastic. Which is why you should really hope for a rainy day soon. I mean, if you really need that excuse and all.

Slow Cooker Tomato Soup

Adapted from: Pass the Sushi

2 tablespoons butter
3 (14.5 ounce) cans diced tomatoes, drained and juices reserved
2 cups onion, diced
1 tablespoon brown sugar
1 tablespoon tomato paste
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons all-purpose flour
3 cups fat-free reduced-sodium chicken broth
2 dried bay leaves
1/2 cup light cream
2 teaspoons cooking sherry
1/8 teaspoon ground cayenne pepper

In a large skillet over medium-high heat, melt butter. Stir in tomatoes (without juice), onion, sugar, tomato paste, salt and pepper. Cook until tomatoes become lightly browned and dry, 8-10 minutes. Whisk in flour and cook for an additional minute. Slowly pour in 1 cup chicken broth, whisking constantly. Pour tomato mixture into a slow cooker (with no plastic liner).

Add the remaining chicken broth, reserved tomato juice, and bay leaves, stirring to combine. Cover and cook on low, 4-6 hours.

Remove bay leaves and lower heat to "warm". Puree soup in the slow cooker with an immersion blender until smooth (or transfer in batches to a regular blender, then return to slow cooker). Add the cream, sherry, and cayenne and still until fully combined. Add additional chicken broth if soup is too thick.

Serves: 6

The only thing I forgot to do when making this was to throw in the rind from some Parmesan cheese to add another layer of flavor in this soup. Dang it. Next time. And according to the hubby, there will most definitely be a next time. If you happen to make this (which why isn't it on your to-make list already?), try it out for me and let me know how that goes. Just make sure to pull out any remaining rind before pureeing away.

Oh, and happy day -- the homemade version is actually lower in calories and sodium than the Healthy Request canned version (1 cup vs. 1 cup). A little more saturated fat, but I think taste totally trumps that in this case.

Nutrition Facts
Serving Size 388g
Amount per serving
Calories 144	Calories from fat 67
% Daily Value
Total Fat 7.5g	12%
Saturated Fat 4.5g	22%
Cholesterol 21mg	7%
Sodium 275mg	11%
Total Carbs 17.0g	6%
Fiber 3.5g	14%
Sugars 8.9g
Protein 3.9g
Vitamin A 41%	Vitamin C 50%
Calcium 5%	Iron 8%

Roasted Red Pepper & Pesto Risotto

I would like to know where pesto has been my entire life. Because it surely never existed to my knowledge prior to 3 years ago. What a sad little life I've led.

I have yet to have pesto in a dish where it didn't make it fabulous. On top of gnocchi, pasta, sandwiches, pizza, and shock! gasp! [insert horror face]! -- veggies. Okay, maybe not chocolate. That might be where I draw the line. But that still leaves a huge area of food left to be explored with the addition of pesto.

Let's start with risotto. Because it's comfort food. Because risotto and pesto both grew up in the same neighborhood, so they ought to get along (right?). Oh, and my favorite, because I can. (Well, that doesn't always mean I should, but in this case, absolutely.)

I suggest you get out there and put some pesto in your food. Specifically this risotto. Like yesterday.

Roasted Red Pepper & Pesto Risotto

Adapted from: Frugal Antics of a Harried Homemaker

5 cups fat-free reduced-sodium chicken broth
2 tablespoons olive oil
1 shallot, minced
4 cloves garlic, minced
1 1/2 cups arborio rice
2 ounces goat cheese
1 cup grated Asiago cheese
1 (12 ounce) jar roasted red peppers, diced
1/2 cup basil pesto
2 ounces fresh baby spinach

Bring broth to a boil in medium saucepan. Reduce heat to low; cover saucepan.

Heat olive oil in a wide medium saucepan over medium heat. Add shallots; cook until tender, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in rice, and cook for 1 minute, stirring frequently. Add 1 1/2 cups warm broth. Boil gently until broth is absorbed, stirring frequently. Add another 1 cup broth; stir until broth is absorbed. Add remaining 2 1/2 cups broth, 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is tender and creamy, about 25 minutes. Add goat cheese, asiago cheese, roasted red pepper, and pesto, stirring until the cheese is completely melted. Toss in spinach and stir until fully combined and wilted. Transfer to bowl to serve.

Serves: 6

I think one of the best things about risotto, is that you can throw anything in it, and it will still be good. You could easily change out the spinach for broccoli, asparagus, or some other healthy creature or even add some form of protein such as shrimp or chicken and BAM! it's still good. Switch out the goat cheese for feta or/and the asiago for Parm or Romano? Still good.

Now, if only I didn't want to eat the entire pan in one sitting...

Nutrition Facts
Serving Size 343g
Amount per serving
Calories 349	Calories from fat 123
% Daily Value
Total Fat 13.7g	21%
Saturated Fat 6.4g	32%
Cholesterol 27mg	9%
Sodium 884mg	37%
Total Carbs 43.3g	14%
Fiber 2.3g	9%
Sugars 2.8g
Protein 12.6g
Vitamin A 62%	Vitamin C 168%
Calcium 25%	Iron 9%