Weeknight Meals: Vegetarian Tikka Masala

I keep posting photos of myself making this meal on Instagram, but I don't think I've ever formally written out the recipe on the blog. We make this Tikka Masala in the crock pot at least once every two weeks, if not more frequently. It's highly adaptable, so if you have other veggies on hand that you think would work -- use them!

Oh, and I should note that this recipe is made using sauce from Aldi. Here's where you can find all my other Aldi tips, tricks, and recipes.

VEGETARIAN TIKKA MASALA

• 1 can chickpeas
• 1 large onion (approx 1 cup), chopped
• 1 large sweet potato (approx 1 to 1.5 cups), chopped*
• 1 to 1.5 cups frozen peas
• 1 jar Tikka Masala sauce from Aldi

* I often use carrots or white potatoes in place of sweet potatoes.

Then just toss everything in your crock pot and cook on high for 3 hours. If you want to get extra fancy, you can make your own paneer, which is an Indian simple cheese you can easily make at home. And your own naan, which is Indian bread to have on the side.

Related

Homemade Almond Milk
Our Go-To Pizza Dough
Homemade Ciabatta Bread
Homemade Muesli
Adventures in Cereal-Making
Homemade Bagels
White + Whole Wheat No Knead Loaf
Three Seed Crackers
Expanding Our Homemade Pantry
Homemade Flax Crackers
Homemade Pancake/Waffle Mix
Awesome Couscous Crackers
My Favorite Hummus
Stephen’s Homemade Pickles
Homemade Applesauce
Red Curry Kimchi

Read more...

My All-Purpose Bread Mix

I've been in a great groove with homemade meals lately. For us, bread often makes the meal. This isn't to say we don't eat heaps of healthy whole foods. But if we're trying to be successful with resisting takeout and meals out of the house, making tasty pizza and other bread-y things is essential. So, I want to share with you the ONE recipe I've been using to make all of it.

I use this mix for garlic knots, pizza dough, and naan.

It does it all!

What you'll need . . .

• 3-1/2 to 4 cups all-purpose flour
• 2 tablespoons sugar
• 2-1/4 teaspoons instant yeast
• 1 teaspoon salt
• 1-1/2 cups warm water or non-dairy milk

Method . . . 

1. In a large bowl, whisk together 3-1/2 cups flour, the sugar, yeast, and salt.
2. Add in water if you're making garlic knots or pizza dough. Add in milk if you're making naan.
3. Mix with your hands until a ball forms. You may need to add more flour if it's too sticky to handle.
4. Knead for 5-10 minutes. I find it's best when I really take the time, but five minutes will do in a pinch.
5. Drizzle with olive oil and cover with plastic wrap or a damp tea towel.
6. Let rise in a warm spot for 2-3 hours, until doubled in bulk.

To bake . . . 

• Divide into small balls to make garlic knots. Bake for 10-13 minutes at 425 degrees F, until golden.
• Divide into discs to make pizzas. We place this dough on well greased pans and press it thin. Bake with toppings at 450 degrees F for 10-13 minutes, until golden.
• Divide into fist-sized balls and roll flat for naan. Bake on a pizza stone in a well preheated oven at 500 degrees for a few minutes until golden.

What's your favorite multi-purpose recipe?

I hope to be back into another blogging groove soon. Ada woke up with the stomach bug and I have some big deadlines this week. But we'll all survive! What would you like to see next? Any requests?

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6 Foods That Make My Life Easier

I still love Aldi, but there are several foods that I've had to shop elsewhere for recently. Eloise has been a picky eater since, well, forever. But it was especially bad in the last four months. She would literally not eat anything. In retrospect, I do think a lot of it has to do with the fact that she has 16 teeth when many of her peers have far fewer. Poor girl has probably been in pain for a long while.

That said, I have slowly found some things she loves to eat. As much as I'd like to say they're all whole foods, I have also had to rely on a few "products" if you will. But I'll get to those in a minute. Let's just jump in . . . and I'd love to hear your make-life-easier food suggestions.

I've included Amazon links so you can check out more reviews, ingredients, and just more general info. Always price-compare, as I've found that grocery of Amazon can either be good deals or AWFUL.

JUST. Mayo

There are a variety of flavors of this mayo. Stephen and I are addicted to chipotle mayos of various brands. The just. chipotle mayo is consistently the least expensive and gets high marks on taste. It's also vegan -- at least I know that several varieties of it are. Another favorite is the sriracha. We put it on veggie burgers, use it as dip for fries, and as a spread for sandwiches.

Don Pepino Pizza Sauce

Our family absolutely loves Don Pepino's pizza sauce. Stephen it biased, since it's made in NJ. It's slightly more expensive than some store brand sauces I buy, but the texture and flavor make it worth it in my opinion (especially since homemade pizza costs so much less than takeout). I know I included the Amazon link, but I highly recommend checking your bulk stores for this brand as well. I once found GIGANTIC tins of it at Sam's that I then divided into smaller portions and froze.

Mueslix, etc.

I don't necessarily endorse this brand of muesli over another (there are SO MANY). I'm just addicted to the stuff. I have a thing for cereal and I feel like this is healthier than other varieties I enjoy. I used to make my own muesli, but these days I haven't made time for it. Hoping to get back into that mode at the start of the new year, though.

Stonyfield Whole Milk Yogurt

Here's one of those foods that Eloise will eat without fail almost every day. So, we have had this issue where she doesn't want to drink milk since her first birthday. Not that she necessarily HAS to drink milk, but I think it's a good source of calcium and protein in a vegetarian diet. Anyway, we're working on the drinking milk thing. In the meantime, she's been eating this yogurt and having cheese sticks. I've made my own yogurt in the past (and love it!), but she digs this flavor.

Kodiak Cakes

And this is often Eloise's lunch. I know, I know. I mean, it's protein waffles. Sort of strange to push on a toddler. But she likes muffin texture, and I like that Kodiak Cakes has added protein and it's fast. It also comes in fun flavors -- of which we like chocolate and peanut butter best. Have you guys tried this stuff? I want to get plain buttermilk next.


Bob's Red Mill Soup Mixes

These dry soup mixes have been A LIFESAVER and have massively improved our slow cooking dinners. We got into a soup and chili rut, so I decided to branch out one day and buy a few different varieties. Anyway, this one is my favorite. The prices on these guys on Amazon aren't good, so I include the link only for reference, ingredients, and such.

You must try this recipe on the back of the bag, by the way.


And if you DO plan to try it, I recommend adding a can of coconut milk in place of two cups of water and added a heaping tablespoon of miso to the mix. I like adding the gourmet mix of mushrooms I get at Wegmans and plenty of fresh ginger.

Related:

Expanding Our Homemade Pantry
Homemade Almond Milk
Our Go-To Pizza Dough
Homemade Ciabatta Bread
Homemade Muesli
Adventures in Cereal-Making
Homemade Bagels
White + Whole Wheat No Knead Loaf
Three Seed Crackers
Homemade Flax Crackers
Homemade Pancake/Waffle Mix
Awesome Couscous Crackers
My Favorite Hummus
Stephen’s Homemade Pickles
Homemade Applesauce
Red Curry Kimchi

Read more...

January Foods + Carrot Boost Soup

If you click over to the website, you'll see that I'm playing around with some new design. I also want to make things easier to find. With limited time, this might be a long process. So, please be patient! If there's a feature you'd like to see on neverhomemaker, let me know! If there's something that isn't working for you, please let me know that as well.

Let's jump in with my favorite foods for January. I'm hoping to make this a monthly video feature where I rummage through my cupboards and refrigerator and share with you the stuff I'm loving to eat that particular month. As mentioned yesterday, I'm doing Weight Watchers -- so some of these foods are particularly friendly for that program.

JANUARY FAVE FOODS

// If you aren't watching the video: PB2 Premium Chocolate, Kodiak Cakes in PB Protein, Grillo's Pickles, Republic of Tea Gingerbread, carrot soup (below), and Poor Gal's Kombucha.

Our family has r.e.a.l.l.y taken to this carrot soup. It's full of immune-boosting ingredients. Stephen has been making a carrot soup for quite some time, actually. In a way, this is his recipe. Ada and I keep getting sick. And I decided I wanted to see what I could add to the mix that might help matters.


Immunity-boosting ingredients, according to Healthline:

• Ginger
• Garlic
• Lemon
• Turmeric  

We actually made a TRIPLE batch of this soup recently. Feel free to play with the recipe and make more if you want to stock up. Though I'm still new at it, I'm thinking this soup has only 1 point for WW people who are tracking. We ate the first bit for dinner and then packed the rest for lunches. It's easy to sip down soup even when you have a Velcro-baby.

See?

CARROT BOOST SOUP

What you'll need . . . 

• 1 medium onion, chopped
• 2 pounds organic carrots, scrubbed and chopped into 1-inch coins
• 2 tablespoons olive oil
• 3 large cloves garlic, chopped
• 1-2 inch piece of ginger, peeled and grated
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 5-6 cups water, depending on how runny you like your soup
• Juice of one lemon 
• Pinch salt and pepper

Method . . . 

1. Heat oil in a large stock pot over medium-high heat. Add in onions and cook until softened.
2. Add in the garlic, ginger, and spices. Cook for a minute or so. 
3. Then add your carrots and water. Increase heat and bring to a boil.
4. Lower to a simmer and cook for 30 minutes. 
5. Then let cool for a little while before blending until smooth. Feel free to add more water, if necessary.
6. Return to stove to season with the salt and pepper + stir in lemon juice.

Enjoy!

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Mommy + Me Meals // Slow Cooker Soup

This post from my old family blog is just about two years old. It's still one of my favorite food tricks if Ada's being picky! And I actually think I may make slow cooker soup or chili tonight for dinner. Yum!

I must admit that as Ada nears age 3, she’s been much more adventurous with her eats. Some of her new favorites? Black olives and roasted beets. Stephen opened a can of olives to toss onto our pasta dinner one night, and we heard a little: “Whadder doze?” And the rest is history.

Still, assembled meals allude us. So, I needed a way to get Ada to eat what we were eating now that it’s fall. Why does that matter? I make my many slow cooker soups, and she just wasn’t interested -- in any of them. Rather than make a completely separate meal (which is what we’ve done for far too long), I got this sort of weird and wonderful idea.

It’s Soup and Not Soup

For this particular slow cooker soup, I made a batch of this delicious Whole Foods recipe, but instead of red beans -- I used a mix of black and pinto. Instead of red rice, I used brown. I skipped the greens.  I tossed in some salsa and pumpkin puree for wet ingredients versus the wine. And then instead of cooking it on the stovetop, I simmered for several hours in the slow cooker (after the beans had soaked in water overnight).

You get the idea. Keep it loose, use what you have, and improvise.

I like to serve chunky soups and stews with cheese, so that’s why you see that in the mix. The olives were added because Ada likes them. And you see some canned black beans on Ada’s plate -- that’s because she’s only now starting to like rehydrated beans. They are ever-so slightly tougher and less salty . . . so the canned are like the gateway beans on her plate.

Here’s a closer look:


And that’s right. This is the same meal, though it looks quite different, right? The strange part: I strained Ada’s beans and rice versus serving them in soup form. I tried soup first just to see, but she turned her nose. This is much the same nutrition, minus the goop.

You can either use a slotted spoon to do the work. Really picky kids might need light rinse in the colander. Since I’d eventually hope Ada will enjoy some soup, I am going to keep trying to serve it to her in its original form before going to these measures. But we do what we need to do. It’s better than admitting defeat and serving yet another PB+J.



She was skeptical at first, but ended up eating the whole thing (plus an apple)! I’m absolutely thrilled to see Ada trying new foods. I’m going to continue to encourage it, but also keep following her lead. Thanks for you patience with this post -- I know some of you had been looking forward to it for over a week!

Have you made any good mommy + me meals lately?

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Apple + Butternut Squash Soup // Slow Cook

For dinner last night, I decided to go easy on myself and simmer together a soup in the crock pot. I mean, is there anything better in autumn than smelling something yummy cooking all day long? And this soup has a healthy dose of spices that make it extra comforting.

You may have missed all my gushing last year, but I got a new slow cooker. I used to have one of those $10 varieties, and it worked quite well. If you're on a budget, I really recommend going with whatever you can afford because crock pot = easy dinner. My new baby? Still affordable! The Aroma 3-in-1, which is a slow cooker, rice cooker, and steamer in one convenient package.

I recommend using Granny Smith apples in this recipe. They have an extra edge that my McIntosh didn't this time around. But whatever you have should still do the trick.

APPLE + BUTTERNUT SQUASH SOUP

What you'll need . . .

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 apples, cored and diced 
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup apple cider
• 1 cup water
• 2 teaspoons Better Than Bullion*
• 1 teaspoon apple pie spice (or mix of cinnamon, cloves, nutmeg)
• 1 teaspoon smoked paprika 
• Salt and pepper, to taste
• 1/2 cup unsweetened soy or almond milk

* Don't have this stuff? Try using 2 cups of vegetable stock in place of the water, cider, and bullion. Also: That price on Amazon is horrible. I linked so you can see what it looks like. Pick it up at your local market.

Method . . .

1. Toss the butternut squash, apples, onion, garlic, cider, water, bullion, spices, salt, and pepper into your slow cooker. Mix well.
2. Cook on high for 3 to 4 hours. Then let cool slightly and stir in the soy or almond milk. 
3. Transfer to your blender in two batches and blend until smooth.

Enjoy!

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Hello Fresh Update, FAQs, and GIVEAWAY

It's been a while since I've written about Hello Fresh, so I wanted to do a quick update. We took a break from the service when Eloise was first born because I didn't feel like doing much more than assembling sandwiches. As time went on, though, Stephen and I both felt like cooking again. We're now on our second box since bringing home baby -- and it's lot of fun!

My favorite meal so far is this week's Charred Scallion + Corn Flatbread. Each portion was actually two huge pieces like this one. The pizza dough it came with was so bubbly and amazing. I wish I could get the recipe for it. You put the tomatoes and chives (mixed with lime juice) on after baking.

Yum!

Here's how we made this meal work for Ada (who HATES anything resembling pizza):


Basically, we put the veggies and salsa on the side with a serving of pasta (well, two servings -- we saved some for today's lunch). That's sort of our go-to substitution for her. That or some other side like rice. It helps make the box for two stretch to serving two adults and one child. However, there are also many meals she'll eat as they are.

Here are some other meals I've really enjoyed:

FAQs

I've received some questions about the service, so I thought I'd briefly answer the most frequently asked.

Is the food cold when it gets to your house? 

Surprisingly? Yes. For some reason, our UPS doesn't deliver until nearly 6PM, and even in the summer our food has stayed cold and fresh. They pack a lot of ice in the box, which seems to do the trick.

How long does the food stay fresh? Has anything been bad when you got the box?

The food seems to stay fresh for a week, so that's the time frame in which you should be cooking the recipes. I will say that some of the ingredients have gone south sooner (summer squash, for example), so we try to cook first whatever looks like it needs to be used. It's just a matter of peeking inside the box and planning accordingly. That being said, it's really not been much of an issue.

As far as ingredients being bad when we're received them -- it happened just once. The cilantro with one of the recipe was just mushy, gritty, and unappealing. But nothing else since then. Thankfully we had some extra herbs in the garden that week.

How long do the recipes take?

They all seem to be just 30 minutes with maybe 10-20 minutes of that being prep time. That's one thing I find so appealing -- it's FAST. I don't have any more time than that these days to cook. And, as a result, I'm able to learn some good recipes (I keep the cards) to make in the future to increase my library of fast meals.

Are the recipes repetitive?

They can be. Or, rather, ingredients can seem to be. I remember there were two weeks before Eloise was born where it seemed like feta was in each and every dish. I got a little tired of the cheese after a while. They also seemed kind of heavy on the tostadas, quesadillas, taco notes for a while. I didn't mind that terribly much, though, because each recipe did taste different with different ingredients.

The good news: You can see what recipes are coming up ahead of time and choose to pause delivery if something just looks boring to you. I am doing that for the next week because I see that they're serving a Mexican quinoa bowl, and I know how to make that myself.

Anything you don't like about Hello Fresh?

I wish they had more choices for vegetarians. You get what you get versus with the original box where you can choose which recipes you want for the week. Even if they had just one extra meal on the table so you could choose three of the four choices -- that would be great. There are some weeks I just say NO to the meals because I'm not enthused about one of them.

$40 Off Code + FREE Box

So, that's my update. I hope it helps. Like I've said in the past, I don't normally do box service things like these -- but I really think they serve a great purpose if you hit a rough or busy patch in life. We will probably do some more weeks of it during the school year when Stephen's coaching schedule is particularly heavy.

If you'd like to try it for yourself, you can get $40 off your first delivery.

Visit Hello Fresh and use code YCEAHR at the checkout.

I also have a FREE box of food to give away to one lucky winner.

• Leave a comment below telling me what your favorite summer meal is.
• I'll need your email address or some other way to contact you. 
• I'll announce the winner next Wednesday, August 10th.

Happy Wednesday!

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Mexican Quinoa Salad

Happy voting day, NY-ers! I was all ready to cast my ballot when I dropped Ada off for preschool . . . only to realize the polls don't open till noon. Oops. In the meantime, I'm working on a few freelance pieces and thought I'd pop on to share this really simple dinner recipe we've been eating quite frequently.

File this beauty under hectic weeknight meals. Seriously.

ONE POT MEXICAN QUINOA SALAD

Here's the original recipe, but we've modified it to suit our pantry contents.

What you'll need . . .

• 1 cup uncooked quinoa
• 1-1/2 cup water + 2 teaspoons Better than Bouillon (Veggie)*
• 1 can black or pinto beans, drained + rinsed
• 1 cup salsa of choice
• 1-1/2 cups frozen corn/onion/bell pepper mix**
• 1 teaspoon garlic powder
• Black pepper -- to taste

* Or 1-1/2 cups veggie broth
** Or just frozen corn -- but consider adding some bell pepper

Method . . .

1. Put all ingredients in a large pot. Bring to a boil and then drop heat to a simmer for 20 - 25 minutes.
2. Let sit another 5 minutes and then fluff before serving.
3. You can also chop up avocado and mix it in, add a squirt of lime juice, serve over a bed of arugula, and top with shredded cheese + sour cream.

I feel like this mix tastes even better the next day. We sometimes make a double batch and eat it all week for lunches. I've filled tortillas with it, too. And -- uh -- I even topped our Friday night pizza with some leftovers last week. Yum. You can also feel free to add jalapeno pepper or more spice. My heartburn these days doesn't permit me to do that. Sigh.

Enjoy!

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Kabocha + Cider Mac and Cheese

Our family loved this meal so much, I’m making it for dinner yet again tonight. This was my first time cooking with kabocha squash. I picked up one several weeks ago and it had just been taunting me on the kitchen shelf. The flavor pairs wonderfully with the sweet apple cider.

Yes. That’s apple cider in mac and cheese. I got the idea because we were nearly out of almond milk. And you know what? It was really delicious. Something new and admittedly a little crazy. Like my purple hair, I suppose. As I note below, you can also skip this somewhat strange addition and use all milk or a standard mac and cheese experience, veggie-fied.

Never tried kabocha squash? The best I can describe is that the taste and texture remind me of sweet potato.

KABOCHA + CIDER MAC AND CHEESE

What you’ll need . . .

• 1 package noodles*
• 2 tablespoons Earth Balance
• 1/2 cup kabocha squash puree**
• 2/3 cup almond milk, milk, or other substitute
• 1/3 cup apple cider***
• 1 to 2 tablespoons flour
• 8 ounces shredded cheese (I used a mix of cheddar and monteray jack)
• Pinch salt, pepper, and paprika
• Bread crumbs

* I used these quinoa elbows from Ancient Harvest.
** You’ll need to roast your kabocha squash, scoop out the flesh, and then puree it with a bit of water. Or sub canned pumpkin or other squash puree to your liking.
*** Not adventurous? It’s OK. You can use all milk. The apple cider tastes really fun, though!

Method . . .

• Preheat your oven to 350 degrees F. Grease a 8 x 8 or 9 x 9 inch baking dish and set aside.
• Cook your noodles to the package’s directions for al dente. You want them done but not mushy.
• While they are draining, melt your Earth Balance (or butter, etc.) in your cooking pot. Then whisk in some flour and cook for a minute or so. Whisk in your milk and apple cider until uniform. Then add the puree.
• Once that’s all smooth, start to whisk in the cheese. Keep stirring over low to medium heat until fully blended. Season with the salt, pepper, and paprika to taste.
• Fold in the noodles with a spatula. Then pour into your baking pan and top with bread crumbs.
• Bake for 30 minutes -- uncovered -- until golden brown.
• Serve with sriracha!

Enjoy!

// RELATED RECIPES

Curried Mac + Cheese with Delicata Squash
Spinach Mac + Cheese
Pumpkin Mac + Cheese

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

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Comfort Food // Stuffed Shells

Sometimes you just need comfort food. Yesterday was surely the day for me. Bonus points if it takes only minutes to come together. I haven’t made stuffed shells in ages, so I dug up my old favorite recipe and got to work. This is a great meal to make with little ones (easy stuffing!) and bakes up in just half an hour.

Also, random question: Have you guys seen whole wheat, sprouted, or otherwise “healthier” jumbo shells? I performed a rather thorough search of Wegmans and only found the standard type.

STUFFED SHELLS w/ GREENS

What you’ll need . . .

• 1 package jumbo shells
• 15 ounces ricotta cheese, part-skim
• 1/3 cup shredded mozzarella cheese
• 1/4 cup Parmesan cheese
• 2 handfuls baby kale, baby spinach, or mix
• 1 jar (24 ounce) your favorite tomato sauce
• Bunch fresh basil
• Garlic powder
• Ground pepper
• Handful mozzarella
• Sprinkles Parmesan 

Method . . . 

1. Preheat oven to 400 degrees F*.
2. Cook shells in boiling water for 9 minutes and drain (will be al dente). Let cool a bit while you mix the filling.
3. Chop the greens and basil considerably. Then combine them with the ricotta, mozzarella, Parmesan (no need to measure the cheeses carefully -- add more if you wish), and a dash of garlic powder + pepper.
4. Pour half the tomato sauce on a greased 9x13 pan. I used glass.
5. Stuff shells with filling. Then line them up next to one another until your pan is full. I always have some shells leftover. Ada likes them plain, so I just save in a baggie to re-heat. 
6. Then cover with the rest of the tomato sauce, sprinkle on some more mozzarella + Parmesan, and cover with foil.
7. Bake for 30 minutes. Then take the cover off and broil for a couple minutes until browned. Let cool a while before serving.

* Alternatively, you can prepare this meal in advance, cover + place in your fridge, and bake whenever you’re ready to eat. That’s another reason I love this meal so much.

// GIVEAWAY WINNER

Congrats to Katrina, the Magformers giveaway winner. Katrina says "My little guy plays with them at the library. We would build a school because he loves playing school.” I’ll be in touch with you soon regarding your prize.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

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Super Easy Veggie Pasta Pot

I’ve pulled the slow cooker out of its summer hiding spot deep in our pantry. Yes. Even though this week wouldn’t have you believe it with crazy high temps -- it’s almost fall. Back-to-school. Busy season. And I can always use help in the kitchen.

Thing is, I’m tired of all my go-to crock pot recipes. Time to try something new. Will you join me? I’m on a quest to breathe life back into our dinners all while putting forth little effort. Like I wrote on Thursday’s post, I made this recipe after seeing the Summer Slow Cooker Lasagna recipe on Oh My Veggies with only a few modifications.

Behold:

VEGGIE PASTA POT

What you’ll need . . . 

• 1 medium onion 
• 1 large zucchini or summer squash
• 1 medium eggplant
• 1 medium head of broccoli
• 1 pint cherry tomatoes
• Large bell pepper
• Couple cloves garlic
• Linguine or other pasta noodles, uncooked*
• Jar (24 ounces) of pasta sauce (homemade is easy + delish)
• Shredded mozzarella (I used fresh)
• Parmesan 

Try to get as many of these ingredients from your garden or friends’ gardens as possible. Don’t necessarily stick to this list exactly -- keep it flexible. Use whatever is fresh and in your kitchen already. Just be sure to substitute ingredients in similar amounts so it’ll all fit in the pot.

* I used spinach linguine. I don’t know this for sure, but I don’t think cappellini would work best in this recipe. it might get too mushy. Prove me wrong!

Method . . . 

1. Chop all ingredients into chunks. Halve cherry tomatoes. Mince garlic. Then on your stovetop, heat a couple tablespoons of olive oil and cook the garlic and onions over medium heat until the onions have softened.
2. Add the rest of the veggies -- saving the tomatoes until last -- and cook until everything is slightly softened but still somewhat crunchy. Season with some salt + pepper to taste.
3. In your crock pot, pour around a half cup of sauce at the bottom. Then layer on some pasta.
4. OK. So, I didn’t measure my pasta layers exactly. Take a small handful of pasta, crack it in half, and make a thin layer. Too much? Take some out. Too little? Add. It’s not about being exact. Check out my photo for reference.
5. Cover the pasta with about a third of the veggies you cooked. Then top that with another 1/2 cup pasta sauce and then a 1/3 cup (or so) of mozzarella.
6. Repeat this layering until you run out of space or ingredients. Just make sure you top everything off with tomato sauce, cheese, and then the Parmesan. 
7. Cook on LOW for three to four hours. We had to go out on an errand partway through cooking, and I don’t feel comfortable leaving the pot on since it’s kind of old. Anyway, I stopped cooking mine for an hour at the two hour mark and resumed later. Turned out great!
8. Then let sit for half an hour to cool slightly and scoop out heaping servings. I didn’t get a photo of the end result. Just picture a bowl of steaming veggies, noodles, cheese, and sauce.

This is such a great way to get tons of veggies into your tummy. If you’re vegan, feel free to leave out the cheese, use your favorite substitute, or sprinkle some nutritional yeast in the pot. The leftovers are even better. We saved some in our freezer for a rainy day. Ada even asked for a second helping!

So, one recipe down. What should I try next?

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

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Indian Curry in a Hurry

My friend Meg gave me this amazing vegetarian Indian cookbook for my birthday. (For those of you who are interested, it’s Indian Vegetarian Cooking At Your House.) I haven’t cracked the book much yet because we were away last week, but it sparked some major curry cooking in me. We’ve been eating vegetable curry for dinner most every night, and it’s all a variation on this Chickpea Mash recipe from years ago with some tips from the book.

So, I thought I’d give you some tips for how to make this dish work in your house . . . tonight! Well, at least once you gather a few key spices. We make this meal so often, we use whatever we have on hand to make it work. If you only have chickpeas, onions, and potatoes, use ‘em.

And don’t forget the naan (we have many recipes), but I’ll give you an update on that part, too.

VEGETABLE CURRY in a hurry

What you’ll need . . .

• Mince a couple cloves of garlic
• Chop one onion
• Chop one large bell pepper
• Consider adding a cup of broccoli cauliflower, or other veggies 
• Use a can (or 1-1/2 cups) chickpeas*
• Peel and halve 2 medium potatoes or sweet potatoes
• Consider adding frozen peas
• Heck, toss in a medium tomato from your garden
• Add spices!
• 1/2 teaspoon mustard or coriander seeds
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric 
• 1/2 teaspoon garam masala
• salt + pepper

* I’ve been using frozen chickpeas. If you’d like to start cooking your own beans, follow these instructions. Works great. Freeze big batches for easy cooking.

PS: I know this seems like a lot, but once you get your spices -- a lot of this is stuff we all have on hand for making other healthy meals. Once you get the hang of cooking it, it’s a breeze. Here’s the process. Read through it once, then make it . . . and you’ll want to do it over and over again.


Method . . .

1. Start a pot of water boiling on the stove. You’ll add your potatoes to the water and cook until they are softened. Then remove from water and chop into pieces the size of your onions and peppers.
2. While those are cooking, you’ll heat a couple tablespoons of olive oil in a large pan (sometimes I use my tagine) and add your mustard or coriander seeds. Honestly, either type tastes good in this dish -- so just use what you have/can find. 
3. Once they start popping, toss in the garlic and cook until lightly browned.
4. Then toss in the rest of your veggies. You’ll want to cook until the onions are translucent. You can add your spices (all of them) at any point. 
5. Then toss in the chickpeas and potatoes. Add a few splashes of water and keep cooking over medium heat until everything starts to cook together. The flavors will mingle, the potatoes will soften even more to make everything come together in an almost-mushy texture.
6. After 10 to 15 minutes of simmering, serve with naan.

5-MINUTE NAAN RECIPE

What you’ll need . . .

• 1 cup whole wheat flour 
• 1/2 cup bread flour
• 1 tablespoons baking powder
• 1/2 cup water
• 3 to 4 tablespoons vegan mayo (!!!)
• Pinch salt

Method . . .

1. Whisk together the flours, baking powder, and salt.
2. Add in the water and vegan mayo slowly. You want the mixture to be a nice, soft round, but not sticky. Add more water if it’s too dry or more flour if it’s too wet. 
3. Divide into four pieces, then follow these video instructions to get cooking.

ENJOY!

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An Egg On It

I was reading this article on NPR the other day about how to get better nutrition by pairing certain foods. Definitely a fascinating concept, especially with my current quest for cleaner eating habits. One of the combinations particularly piqued my interest, possibly because I’m addicted to eggs. But if you combine eggs and greens, you’re in for a treat.

Here’s the deal: "adding eggs to salads makes it easier to absorb the carotenoids in the raw vegetables.” They even did a study where one group of people ate plain salad and the other group added eggs. The egg group’s absorption of the good stuff was a whopping 3.8-fold higher on average.

We already know all the absolutely incredible nutrition that are in eggs alone.

So, why not?

AWESOME EGGS

Soft Boiled Eggs for Breakfast (above)
Avocado Egg Salad
Rustic, Egg-Topped Pizza
5 Ways to Eat Hardboiled Eggs
Easy Egg Bake for One
Scrambled Egg Bites
Laughing Cow Deviled Eggs
Guacamole Deviled Eggs
Mayo-Free Egg Salad

Other great food combinations include black beans + peppers (vitamin C foods), hummus and whole wheat bread, and turmeric + black pepper. Here’s the whole article for more information. Pretty neat, don’t you think?

What’s your favorite way to combine eggs + greens?

Mine: Eggs florentine!

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Better Cauliflower Crust

Here’s another installment of my Make It Better series. I’m not intolerant to gluten or even sensitive for that matter. I just eat a lot of too much bread and have been looking for alternatives to clean up my diet. So, in my adventures, I’ve made several recipes for cauliflower crust pizza in the last couple years. And I absolutely love it. Some of the recipes have indeed been great. Others, OK. Yeah. Horrible.

Along the way I’ve picked up a few tricks of the trade.

// Pulse in Processor

You may encounter a recipe that instructs you to grate your cauliflower. That’s going to make a huge mess. Instead, chop up florets and pulse them into “rice” in your food processor. It’s faster, the “rice” gets much smaller, and you’ll spend less time cleaning up.

// Microwave Fast

I know some of you will disagree with me, but I find it much easier to just microwave my cauliflower “rice” while I’m getting other parts of my meal ready. We rarely use the microwave, so I revel in the convenience of it for those 7 minutes. That way, you can keep it all in the same bowl and skip the step of draining from added water. It’s the little things . . .

// Drain + Drain Some More

Once you’ve cooked your cauliflower, let it cool almost completely. But never, and I mean NEVER, skip draining the moisture out. You’d be surprised how much is in there, too. I usually use a clean tea towel and work on my “rice” in batches. I’ll squeeze as much as humanly possible . . . and then return in five or so minutes to squeeze any last bit of water that remains.

If you think it’s done, try again.

// Season Well

Don’t forget to add salt, pepper, and even herbs or other spices. You want it to taste freaking amazing, right? My favorite recipe calls for a good amount of cheese in the crust, and I think it’s worth the add-in. So, I just skimp on any added cheese atop the pizza and opt instead of lots of roasted veggies and good sauce. Versus where the bread is sort of in the background in a lot of pizza recipes, the cauliflower can be one of the highlights of the entire meal.

// Use Parchment, Not Foil

A few of the recipes I’ve followed have said to use greased aluminum foil as a surface for cooking. Please, please don’t do this. Ever. I’ve tried twice with disastrous results. You will likely be so sorry. Parchment (or maybe a silicone pizza baking mat) will keep your pizza from sticking. If you’re out of parchment (like I often am) try a well greased baking pan before skipping to aluminum.

// My Favorite Recipe

Like I said, I’ve tried several different recipes, but this one on PopSugar is by far my favorite. Usually we’ll make two pizzas -- one for me + Ada, one for Stephen -- and I’ll cut the cheese almost in half when doubling. For toppings, we often use BBQ sauce for sauce, a medley of roasted veggies (I roast while preparing the crust // before putting them on the pizza), fresh tomatoes, a little ricotta, and then chopped basil from the garden.

Do you have any cauliflower crust tips to share?

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Food (Finally)

Wow. I haven’t written about food or recipes in a while. Sorry about that. I have really been enjoying writing more about, well, life in general. Sharing what we’re doing in real time. But I miss sharing good eats with you guys for a few reasons. Strangely enough, I feel like I eat better (more variety, healthier meals, etc.) when I come up with recipes to share on a regular basis. Maybe that isn’t strange, it actually makes perfect sense!

So, today I wanted to dive right in with a quick and easy lunch you can make with lots of raw veggies. I’ve never tried subbing romaine or other leafy greens like chard in for my wraps or bread -- and I was pleasantly surprised at how full I felt after eating this meal. It’s salad for people (like me) who hate salads.

VEGGIE-FUL WRAPS

What you’ll need . . . 

• Romaine lettuce (spring for organic)
• Hummus*
• Sliced carrots
• Sliced cucumber
• Hot sauce
• Parmesan cheese (optional)

Method . . .

1. Lay out washed and dried romaine leaves and spread generously with hummus.
2. Load with chopped veggies (I’d love to add crispy bell peppers and even avocado!).
3. Top with hot sauce and Parmesan shake (alternatively, you could use nutritional yeast).

ENJOY!


* Homemade hummus is best and much less expensive.

• Yummy Basil Hummus
• Stephen’s Garden Hummus
• Spinach + Pea Hummus
• Hu-mousse Dessert Hummus
• Hummus Melts
• Simple Hummus Wrap w/ Arugula

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Grilled Veggie Quesadillas

One of our favorite family meals = Grilled Veggie Quesadillas. I can buy all the ingredients I need at Aldi on the cheap. In fact, this dinner usually makes it into our weekly rotation, no matter what. So, for Cinco De Mayo this year, I thought I’d get a few fun ingredients to kick them in overdrive. I also picked up a quesadilla grill basket for the long outdoor eating season ahead.

I guess I should note first that we loved this dinner so much, I actually forgot to snap photos of the finished product. Oops!

GRILLED VEGGIE QUESADILLAS

To make this dinner, I planned ahead. I roasted the following veggies at 375 degrees F for around 45 minutes. Of course, you can grill your veggies first and then assemble -- but weeknights sometimes require a little forward thinking if we want to cook out. I found it helpful to cut veggies into large chunks and then cut them smaller once they were roasted/cooled.

• Cauliflower
• Poblano peppers
• Onion
• Portabella mushrooms
• Use whatever you like, though!

From there, I had some small stone ground corn tortillas that I piled with a layer of veggies. I’ll be honest: I don’t think the tortillas I used were great on the grill. You have to like them almost chip-like crisp in the end. Kind of sharp. They still taste amazing, but when we make these again, I’m going to use softer flour tortillas.

Pile like so . . .


After the veggies comes the CHEESE.

I used a seasoned taco mix I found at Wegmans.


From there, add another tortilla on top. Alternatively, you can use larger tortillas, pile up half with toppings and fold into a crescent. Either way, you’ll load your into the quesadilla grill basket. Secure the top. I was amazed and how well it held everything in place. Brush with a little olive oil.

Then place on your grill --  you’ll want the cover closed -- for several minutes (around 5 -- depending) on each side until lightly browned. The cheese will be melty. The veggies nice and hot. Seriously, we started munching on one before we got everything to the table.

Slice and enjoy!


We served ours with some Roasted Tomatillo + Corn Salsa I made last August and had frozen. Also some Greek yogurt and lots of hot sauce. Next time I’ll be sure to snap a finished photo. If they last!

I can’t wait to cook our first pizza on the grill. Seriously. If I lived in a warmer climate, I think I’d be a much happier person. Being outside in the warmth and sunshine makes me feel like an entirely different person. I will certainly cherish these next several months until we’re in the deep freeze again.

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Better Veggie Burgers On Demand

Here’s another installment of my Make It Better series. This time, I’m focusing on veggie burgers, which are one of the favorites in our house. Well, besides pizza and garlic knots and homemade ciabatta bread. I used to follow recipes for veggie burgers, but once I got down the basics of this method, I use whatever we have on hand to mix together delicious patties on demand.

Like this kidney bean burger!

// Choose Your Bean

Canned beans are easy in a pinch and if you need burgers to fill your tummy, like, now. If you have a bit more time, try soaking and cooking beans for less salt and BPA. I usually just use one can of beans (drained + mashed) or around 1-1/2 cups as my base.

And anything that’s bean-ish (and mashes) works, too.

• Chickpeas
• Kidney beans
• Black beans
• Lentils
• Split peas
• Canelli beans
• Sweet potato

// Chop Veggies Small

The key to fast burgers that don’t require a food processor? Chopping your veggies super small so they’ll incorporate well. I use around 1 cup of veggies total, but they can be a mix of anything I have on hand. How much you use total might also depend on the specific veggie, so be creative and keep the ratio pretty much 1:1 or a little less.

Some of my favorites:

• Onions
• Shredded carrots
• Shredded sweet potato
• Shredded zucchini
• Garlic
• Peas
• Corn
• Mushrooms
• Olives

// Add Healthy Bulk

A lot of veggie burger recipes I made at the start used breadcrumbs to bulk up. Over the years, I’ve used all different ingredients to get that bulk. I always add this part by feel. You want a patty that is not too dry but also not sticking to your hands. Usually this means around 1+ cup of bulk, depending on what you use. You can also (and I suggest you do) combine different bulk items, like flax meal and rolled oats or almond meal and sunflower kernels.

Any suggestions to add?

• Almond meal
• TVP or TSP
• Whole wheat breadcrumbs
• Flax meal
• Rolled oats
• Sunflower kernels 

// Spice It Up

Here’s where I get creative. I honestly just start dumping in spices and taste as I go along. You can get away with just using salt and pepper. But sometimes, you want to have more fun. Start by adding a half teaspoon of different things and build. You can always add more spice, not take away. And if you splash in any liquids (maybe a tablespoon or so), you might need to add more bulk to soak up the moisture. Play it by ear.

Spice:

• Smoked paprika
• Curry powder
• Turmeric 
• Cumin
• Chili powder
• Garlic powder
• Dill
• Cayenne
• BBQ sauce
• Apple cider vinegar
• Soy sauce
• Tamari

// Bake It

After your mix starts to come together -- and feel free to tweak the ratios till you get something perfect -- you bake. Now, I didn’t always bake my veggie burgers before cooking them on the stove. But I’ve found doing so helps them keep their shape. And once they cool on the rack, you can transfer to your freezer for healthy weeknight dinners in a flash. Anyway, you can take or leave this tip.

If you do choose to bake:

• Preheat your oven to 350 degrees F. Line a cookie sheet w/ parchment.
• Scoop burgers by heaping 1/4 cups + flatten into patties.
• (I also love using my muffin top pan for this process!)
• Placing on your cookie sheet and bake around 15 to 20 minutes.
• Then brown them on your stove-top. 
• Add some cheese and melt by placing a cover on your pan.

// Related

10 Steps To Slow Cooker Perfection
Bake Better Kale Chips
Blend Better Green Smoothies
Chickpea Burgers
Bulk Veggie Burgers -- Frozen
Beet Burgers
Full Sandwich + Burger Recipe List

And if you need more ideas on how to use beans in your cooking:


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Baked Veggie Spaghetti Squash

Here’s a quick-cooking vegan dinner worth making this week! My family cooking goal for this year is to lighten up on the dairy and breads. Full disclosure: We tend to not feel as full without these ingredients, so I’m thinking in terms of bulk and protein and all-the-veggies to fill our tummies. It’s a slow process, but it’s definitely something I feel strongly about.

But Pizza Thursday will remain on the calendar until the end of time. Sunday night? This guy provided more than enough sustenance as a main course. We served it with some kale chips on the side and some Greek yogurt for dipping!

BAKED VEGGIE SPAGHETTI SQUASH

What you’ll need . . . 

• 1 medium-large spaghetti squash
• 1/2 cup salsa (or pasta sauce) of choice
• 1 large bell pepper, chopped
• 1 can black beans, drained + rinsed
• (corn, olives, etc. add-ins)
• 2 tablespoons nutritional yeast
• 1 teaspoon smoked paprika
• salt + pepper
• Cheese -- optional

Method . . . 

1. Preheat oven to 375 degrees F. Slice squash in half and scoop out the seeds. Place cuts down on a baking sheet lined with parchment and bake for 45 minutes.
2. Remove squash from oven and let cool slightly before using a fork to scoop out the flesh (that resembles spaghetti, hence the name).
3. In a large stock pot, heat a couple tablespoons of olive oil over medium-high heat, then toss in the chopped pepper (and whatever add-ins you’re using) and cook for a few minutes. Add the salsa, nutritional yeast, paprika (and other spices, like cumin and chili powder), salt, and pepper. 
4. Seriously -- go crazy adding in whatever else you think would work in this dish. It’s totally adaptable in that way.
5. Stir well, then toss in the squash “spaghetti” and continue mixing until fully incorporated.
6. Stuff squash shells and serve immediately. You can also top with a little shredded cheese and broil until browned and bubbly.

// Alternatively, you can place the stuffed squash in your refrigerator up to a day in advance and re-heat for later consumption. That’s what I did. We also topped ours with a heaping helping of hot sauce (after Ada had carved out her portion).

Enjoy! And don’t miss this morning’s post: My 2015 Goals.

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