Tortellini with Edamame and Smoked Sausage

An adaption of this recipe, I used kielbasa sausage.  It was superb!  

1 lb frozen cheese tortellini
1 c shelled edamame
1 large red pepper, diced
1 onion, diced
1 lb smoked sausage, cut into 1/4 inch thick rounds
1/2 c Italian dressing

1. Set 6 quarts of salted water to boil in a large pot.
2. Stir-fry red pepper, onion and sausage together until heated through (about 5minutes).
3. Add tortellini to boiling water and cook for 5minutes.
4. Add edamame to water and boil for another 2 minutes. Drain tortellini and edamame well.
5. Toss everything together with the Italian dressing and heat through one final time.

Butternut Squash Lasagna Rolls

Another great Pinterest find, this one is modified from Beantown Baker.

Filling
10 c (1/2-inch) cubed butternut squash (about 4 lbs)
1/4 c shallots, chopped
2 T fresh sage, chopped
Cooking spray
1 T butter, melted
1/2 c plain Greek yogurt
1/4 c milk
salt and pepper, to taste

Sauce
3 slices applewood smoked bacon, chopped
1/2 lb shallots, peeled and halved
6 garlic cloves, crushed
1/2 c dry white wine
1 14oz can vegetable broth
salt and pepper, to taste

Other
16 cooked lasagna noodles
3/4 c crumbled goat cheese
1/4 c chopped toasted hazelnuts

1. Preheat oven to 400 degrees F.
To prepare filling (this can be done a day in advance),
2. Combine first butternut squash, shallots and sage on a jelly roll pan coated with cooking spray.
3. Drizzle with butter; toss to coat.
4. Bake for 25 minutes or until lightly browned, stirring occasionally.
5. Place squash mixture in a large bowl; mash with a potato masher.
6. Stir in greek yogurt, milk, salt and pepper.
Prepare the sauce,
7. Cook bacon in a Dutch oven over medium-high heat until crisp.
8. Remove bacon from pan, reserving 2 teaspoons drippings in pan; set bacon aside.
9. Add shallots and garlic to drippings in pan; sauté 5 minutes or until browned.
10. Under medium-high heat, add wine, scraping pan to loosen browned bits, then add broth; bring to a boil.
11. Reduce heat; simmer 5 minutes. Remove from heat; stir in salt and pepper.
Assemble the meal,
12. Spread 1/4 cup filling over each noodle, leaving a 1/2-inch border on each short end. Beginning with a short end, roll up noodles jelly-roll fashion.
13. Place rolls, seam sides down, in a 13 x 9-inch baking pan coated with cooking spray. Pour sauce over noodles; sprinkle evenly with cheese. Bake at 400degrees F for 25 minutes or until cheese is golden.
14. Sprinkle with bacon and hazelnuts, serve hot.

I know it looks like a lot of steps, but reading through them ahead of time and multi-tasking will make it seem like much less.  I halved this recipe since my butternut squash wasn't large enough (probably because someone used a butternut squash in a previous recipe when it called for sweet potato instead- oops).  I omitted the sage, since I didn't have any; but I kept it in the recipe since I feel it would have been good with it.  I also removed a step regarding the sauce, because it was time consuming and not necessary for the dish.  And I can't say I stuck with just 3 slices of bacon (okay, I made and used the whole package).  My husband loves me more for it.  ;)

Also, this recipe can be made vegetarian but omitting the bacon.  The original calls for chicken broth too, but I used vegetable since I used much more bacon. 

Vegan Quinoa & Sweet Potato Chili

This recipe is a Pinterest find.  The original recipe is from Mike Free Mom.

2 15oz cans black beans, rinsed and drained

1 6oz can tomato paste

32oz vegetable stock

1 onion, chopped

5 cloves garlic, minced

1 T chili powder

1 T cumin

1 t oregano

1 T olive oil

1 sweet potato, peeled and cut into bite sized chunks

1 c dry quinoa

salt and pepper, to taste

avocado and cilantro, for garnish (optional)

1. Heat the oil in a large heavy soup pot over medium low heat. Add onions, and cook until soft and they start to turn brown (about 10minutes).
2. Add the garlic, and cook for about 2minutes. Add the tomato paste, chili powder, cumin, and oregano and cook for about 2minutes, stirring constantly.
3. Add the beans, stock, and potatoes, and season with salt and pepper. Cook for about 5minutes, then add the quinoa.
4. Continue cooking for about 15 – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking.
5. Serve with avocado and chopped cilantro.

I have to admit, I intended this make this recipe as a way to use up some sweet potatoes we had, and had purchased a butternut squash at the store for another recipe.  Well, when I was making this, I completely misread the directions and used a butternut squash peeled and cut into bite sized chunks instead of the sweet potato.  Oops?  It was very good, but the cooking time was longer and I did have to add water on top of the vegetable broth.  Next time I was cook as per the directions; everything else about this was quite tasty!

Happy New Year 2013!

I never viewed 13 as a particularly lucky or unlucky number, but for whatever reason it's just not my favorite. That being said, I have SO much planned for this year, I cannot imagine 2013 being anything but awesome. Not that 2012 wasn't great, it was. Most of the year was spent planning my August wedding; then my sister's October wedding. The holidays were just as eventful, but somewhat overwhelming. I ate a little too much and took a little too much time off running and the gym and am a now few pounds heavier to show for it. Now, it's time to get back on track.

Sunday, May 5th, I will run my first marathon. I am also already signed up for two half-marathons (March & November) and two Spartan obstacle races (July & September). Alex and I are again participating in the American Lung Association's Providence Stair Climb in February as well. So it appears, if nothing else, 2013 will be an active year.

And with action needs to come good nutrition. My and my sister's weddings in 2012 took up a great deal of my time, and all the great research I'd begun into nutrition and the food industry in 2011 were put on the back burner for the most part. The move into our current apartment October 2011 also made for a poor growing season 2012 since our balcony is enclosed. Thankfully our CSA membership took care of most of the produce we would have grown anyway. This year we are more prepared for the types of food we'll get from the farm and can better plan meals around them.

I expect 2013 to be an active, healthy year. For that I have a few goals:

1. Run a marathon; and several other races throughout the year.
2. Cook at least 2-3 meals per week; less than one pasta meal per week and less than one meal per week with meat.
3. Join the CSA again; not waste food from the CSA, either by cooking or giving away.
4. Start working towards the goal of becoming a fitness instructor; either by taking a personal training course and/or learning to teach a fitness class.
5. REALLY cut junk food from my diet; limit snacking and desserts.

My goals are completed in two sections, the first part of the year is dedicated to marathon training and keeping up healthy cooking and eating habits (goals 1, 2 & 5). The second part of the year is when the CSA becomes active and meal planning paramount. This is also when I will have the time to start focusing on adding more responsibilities to my schedule, whether it be a class or study on my own (goals 3 & 4).

That said, time to get moving! Wishing everyone else a happy, healthy 2013!!

Mom's Lasagna

This year I wanted to make something a little more non-traditional for Christmas dinner, so instead of a ham or turkey or roast, I made lasagna.  My mom makes the BEST lasagna, so I followed her recipe.  This can of course be modified for meat or vegetarian, I did half and half.


9 lasagna noodles, uncooked
1 15oz tub of ricotta cheese
16 oz mozzarella cheese, grated - 3 different uses
1/4 c parmesan
2 T chopped herbs, like parsley, basil, or cilantro (more if you like)
1 t (onion) salt
2 cloves garlic, crushed
1 32oz jar spaghetti sauce
1 6oz can tomato sauce
1 lb. ground beef OR cut up, thin sliced vegetables, like eggplant or asparagus OR half and half

1. Preheat the oven to 350 degrees F.
2. Mix the ricotta, half the mozzarella, parmesan, herbs, salt and garlic in a large bowl.  Set aside.
3. Cover the bottom of a 9 x 13" baking pan with tomato sauce.
4. Lay 3 noodles on top, spread half the cheese mixture on top, lay meat or vegetables on top, then pour 1/3 of the spaghetti sauce over it.
5. Repeat step 4 for another layer.
6. Lay 3 noodles on top and push down a bit and pour the rest of the sauce over it and top with half of the remaining mozzarella cheese.
7. Cover with foil and bake for 35minutes.
8. Remove foil, sprinkle the remaining cheese over it, bake another 10minutes, then turn oven off and let lasagna sit for 10 minutes.  It thickens as it sits.  Right out of the oven it is VERY hot.

Carrot Walnut Cookies

I've been searching for a cookie recipe that's not a traditional sweet dessert and I think I've found a good one in this recipe from Whole Foods (link). Alex noticed immediately there isn't any sugar and looked disappointed since I'd described them as "cookies," but I'll be testing them out during a birthday party at work tomorrow, so we'll see. I'm hoping they'll be a nice alternative to all the desserts others do bring in.



1 c raw unsalted walnuts
1 c rolled oats
1 c raisins
1/2 c whole-wheat pastry flour
1 1/4 t baking powder
1 1/4 t ground cinnamon
1/2 t ground ginger
2 carrots, grated
1 apple, grated
1 very ripe banana, peeled and mashed
1/4 c apple juice

1. Preheat oven to 350 degrees F.
2. Combine walnuts, oats and raisins in a food processor and pulse until finely ground. Transfer to a bowl and stir in flour, baking powder, cinnamon and ginger.
3. Add carrots, apple, banana and apple juice and stir until combined.
4. Drop by rounded tablespoons an inch apart on greased baking sheets, making about 24 cookies. Press down on each cookie with the back of a fork to flatten slightly. Bake until tops and bottoms are lightly browned, 20 to 25 minutes.

I sub'ed unsweetened applesauce for the grated apple and an egg for the banana, and it turned out just fine. I'm quite happy with this recipe and do intend to try it the way it's meant to be sometime. Until then I hope it's a hit with others so I can keep making them! ...Or maybe not: more for me then! ;)

Reese's Soft Chocolate Cookies

This is a recipe I got off the back of a bag of Reese's peanut butter chips. I had all intentions of making PB fudge with the chips, but I needed a quick cookie idea the other day and these did not fail me! Enjoy!

1 c (2 sticks) butter, softened
2 c sugar
1 t vanilla
2 eggs
2 c flour
3/4 c cocoa
1 t baking soda
1/2 t salt
1 2/3 c (1 10 oz. bag) peanut butter chips*

1. Preheat oven to 350 degrees F.
2. Cream together butter, sugar and vanilla. Add eggs.
3. Sift in flour, cocoa, baking soda and salt. Combine slowly.
4. Mix in peanut butter chips.
5. Drop teaspoon-fulls onto a greased baking sheet. Bake for 8-12 minutes. Cookies will be soft in the center.

*Can be substituted with chocolate or white chocolate chips. I also think nuts would go well in these cookies, particularly walnuts.