Spinach Spirals with Goat Cheese and Roasted Red Pepper!

013spinach  pasta wit red pepper and goatcheese sauce

Super easy and so delicious!

Whole grain spinach spirals and red pepper are perfect paired with a creamy goat cheese sauce.

002spinach pasta

I roasted the pepper in the oven at 350 for about 20 minutes then chopped them and threw them into the boiling pasta water for abot 10 minutes.

This infused the flavor a bit and softened the peppers.

005cheese sauce

I started with about 2 tbsp. of butter, 2 cloves crushed garlic, 1/2 cup of half and half, and 1 cup of sour cream.

Let this simmer for a few minutes then add a half a cup or more to taste of soft goat cheese.

010spinach pasta with goatcheese sauce

Drain the pasta and mix in the goat cheese with the red pepper and stir.

Add salt and pepper to taste.

015spinach pasta with red pepper and goatcheese sauce

This is a great meatless meal, nutritious and filling.
Enjoy!

  

Roasted Veggies! Zucchini, Red Pepper and Sweet Potato with Olive Oil, Salt and Pepper!

033roasted veggies

These roasted vegetables have become a must have staple around here.

They are super easy to prepare and simply bake in the oven on 425 degrees fahrenheit for 20 minutes.

010roasted veggies

Use restraint with the olive oil.

You don’t want to fry the veggies, just coat them lightly for a little flavor and so they won’t dry out.

Also, try using a fancy salt for more exotic taste and texture.

011roasted veggies

Cut them evenly so that they all cook at the same time.

012roasted veggies

Don’t overcook; you don’t want them to be too soft or mushy.

017roasted veggies

Salt and pepper is all you need for seasoning.

The beauty of this dish is it’s simplicity!

018roasted veggies

These veggies go with everything, are healthy and filling!

019roasted veggies

Make big batches and keep them in the fridge for an always ready snack, side dish or meal.

Add a salad or soup and you have a meal.

You can add some feta cheese or even put them between two slices of toated wheat bread for a sandwich.

There are so many ways to use these.

They can be your new “fast food”.

Having stuff like this on hand keeps your snacking healthy and helps cut down on preparation time for meals!

032roasted veggies

  

Celebrating Winter Sunshine with Buckwheat Soba Noodles with Green Curry Coconut, Red Pepper and Asparagus!

074green curry soba noodles

This is not so much a recipe as one woman’s quest for a fresh and spicy meal on an unusually warm and sunny winter day!

079green curry soba noodles

A trip to the neighborhood grocer yeilded fresh ginger, avocados, limes a jar of green curry paste, soba noodles….
You get the idea.

033green curry noodles

This dish is quick and easy to prepare.

I can’t get everything cleaned, cut, chopped and sauteed before the noodles are finished cooking.

You will want to time it so that you don’t overcook them.

I sliced some ginger with the red pepper and asparagus and added a little coconut oil to lightly sautee the veggies.

051green curry noodles

You can put this together pretty fast.

Squeeze fresh lime juice over everything before serving, it really brightens the flavors!

Toss chopped cilantro into the draining noodles to gather just enough heat to bring out the herb’s pungent aroma!

055green curry noodles

Fresh avocado is creamy and perfect with the spicy green curry and coconut sauce.

073green curry soba noodles

I also made a batch of whole wheat linguine but the soba were slightly better.

Not in flavor but in texture.

076green curry soba noodles

Try this for a nice meatless meal that is flavorful and filling.

  

Basmati Rice with Leeks and Shitake Mushrooms!

011rice with leeks and mushrooms

How can you go wrong with leeks and shitake mushrooms?

The real secret to this dish is the method.

The leeks, mushrooms and rice are all sauteed in butter and olive oil.

This adds flavor and texture to the veggies and it toastes the rice a bit adding flavor, as well.

rice with leeks and mushrooms

To finish off add 2 cups of vegetarian broth for every cup of rice and cook on medium heat in a covered skillet.

004rice with leeks and mushrooms

  

“To Die For”, Cooked Cabbage with Tomatoes and Balsamic Vinegar!

031cabbage

Don’t hate me!

We should all eat more cabbage.

It’s inexpensive and one of the healthiest foods on the planet.

I like to make a big pot of this and have as my go to dish all week long!

I also add stuff to it like cheese and other veggies. I eat it with whole wheat bread or brown rice.

This dish is so simple yet so delicious you may just find yourself addicted…as I am!

For those of us avoiding simple carbs, these tender cooked cabbage “noodles” make a nice substitute for the real thing.

The shape and texture satisfies noodle lust!

074Cabbage

Simply chop a head of cabbage; I always use 2 and 2-4 tomatoes and sautee in a large deep pan with olive oil.

When the cabbage is tender add the tomatoes.

When everything in soft add the balsamic; enough to add color.

You can also use canned tomato sauce or diced tomatoes. Make sure that they are unseasoned.

Unseasoned tomato paste would work as well.

Cover the pot and allow to cook for 2-4 hours on medium to low heat.

Add salt and pepper to taste.

083cooked cabbage with tomatoes

077cooked cabbage

076cooked cabbage

I add flakes of crushed red pepper at the end and garnish with sheep feta and hot sauce!

This is so tasty! So healthy! and soooo addictive you won’t believe me until you try it!

030cabbage

  

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