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Archive for January, 2012

If I had to pick the top five recipes in our household, the roasted butternut squash enchiladas would definitely make the top of the list. I’ve made them for many a friend and they always receive rave reviews. While they are very simple and easy to make, rolling those enchiladas can be quite tedious…especially after a long day at work. So when I saw these stacked roasted vegetable enchiladas on these blogs, a solution to this problem was born. These stacked enchiladas eliminate all that tedious work, the vegetable filling can be made ahead of time, and they still feed a crowd. I think these may now win for house favorite!!! Kind of like a Mexican lasagna…and who doesn’t like lasagna???

Roasted Vegetable and Bean Stacked Enchiladas (Adapted from this recipe and this recipe)

1/2 butternut squash, peeled, chopped

2 zucchini, chopped

2 red peppers, chopped

1 red onion, chopped

1 head broccoli, chopped

1 can corn, drained

1 can black beans, drained and rinsed

2 tbsp olive oil

1 tsp cumin

1 tsp chili powder

2 cloves garlic, minced

handful chopped cilantro

2-3 handfuls baby spinach

1 chipotle pepper, seeded, diced

1/2-1 tsp adobo sauce

2 cups shredded mozzarella cheese

9 corn tortillas

jar of your favorite salsa

Preheat oven to 425 degrees and mix together all the vegetables  (except spinach) in a bowl with garlic, chili powder, cumin, olive oil, and salt and pepper. Spread out evenly on a baking sheet and roast in oven for about 30 minutes until brown and soft

Roasted vegetables...ready to be stacked!

Combine vegetables, beans, chipotle pepper, and adobo sauce in a bowl (I made this a day in advance). Spray an 8 x8 baking dish with cooking spray and spread a layer of salsa on the bottom. Top with 3-4 corn tortillas (you may have to rip them to get them to fit). Top with vegetable/bean mixture, handful of spinach, and handful of cheese. Layer with tortillas, salsa, vegetables, spinach and cheese until you’ve filled the dish. (it will be full!) End with a final layer of corn tortillas, salsa and cheese. Cover with foil and bake in the oven for 30 minutes. Uncover and bake for another 10-15 minutes or until brown.

Layers of deliciousness

You could add chicken or tofu to the filling if you wanted something a little heartier, you can switch up the cheese to suit your fancy, use enchilada sauce instead of salsa, and include any vegetables you like. So basically…you have no excuse not to make this recipe! So what are you waiting for??

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Yes, as you may have noticed from this post title, I have indeed been eating well lately. I have tried, on countless occasions, to get a dinner reservation at The Dutch after reading many fantastic reviews about the food at this Soho restaurant. After failing many times, I couldn’t take it anymore, and settled on brunch this past weekend with two wonderful foodie friends. One of my favorite NYC brunches to date has been at Locanda Verde, the sister restaurant to The Dutch. So I had high hopes for this American food joint.

Burrata with quince and candied walnuts

Yes, this is as good as it looks. You take burrata, add some candied toasted walnuts and other lovely crunchy bits, mix in the sweetness from the quince and bitterness from radicchio…is is also as good as it sounds. Locanda Verde knows it’s ricotta and The Dutch it’s burrata. (And yes, we shared an appetizer to start at brunch). My favorite way to eat at brunch is to go halvzees on a sweet and savory dish…and luckily my friend agreed!

Cornmeal pancakes with salted butter and blueberries

Wild mushroom frittata with sundried tomatoes, goat cheese, and watercress

On their own, the cornmeal pancakes were just okay. Nice texture, but not so much flavor. But once combined with the salted butter and sweet blueberry sauce…they were quite delicious! The frittata was good just the way it was..light and fluffy with a slight lemony flavor. All in all I think I enjoyed Locande Verde’s brunch a little better, but this dining experience has made me want to try even harder to get a reservation at The Dutch for dinner. I will succeed!

Raw bar tasting: oysters, clams, shrimp cocktail with sauces

I did enjoy a nice dinner this week at Lure Fish Bar, to enjoy their 35 dollar prix fixe menu in celebration of NY Restaurant Week. Lure is a stunning restaurant…built like an upscale boat, and not in a cheesy way, I loved the atmosphere. The appetizer choice was easy for me…the raw bar tasting. But for my entrée…everything sounded amazing! Seared tuna with soba noodles and peanut sauce, grilled salmon with spaetzle, brussels sprouts, and bacon, the sushi platter. But, I was drawn to the special entree of the day which could be substituted for any of the mains…the steamed char.

Steamed arctic char with beets, quinoa, spinach, yogurt dill sauce, topped with toasted breadcrumbs

I literally scraped my plate clean! All of my other friends enjoyed their meals tremendously. I’m not the biggest dessert orderer in restaurants…unless they’re known for something special I would much rather get my sweet tooth satisfied with some ice cream at one of my favorite shops. But it was included in the prix fixe. Sorry, no pictures, but don’t worry, the fish was definitely the star of the show. My lemon pudding with blackberry sorbet was nothing great and the apple crumble with cinnamon ice cream was good…but that’s hard to be bad. But I would definitely recommend Lure for perfectly cooked fresh seafood and a very fun and unique atmosphere. Get excited….I have a few more restaurant week dinners booked!

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My 3rd monthly dinner date with my vegetable loving friend occurred last week. Just in case you forgot, previous vegetarian feasts were had at Angelika Kitchen and Dirt Candy…both delicious vegetarian meals. The spot of this dinner happened at Westville, in the East Village, not a vegetarian restaurant per se (they have lots of options for the meat lovers) but lots of vegetable focused and vegetarian friendly options. What appealed to us both was the market menu of about 20 different vegetable side dishes where you can pick 4 to create your own meal. With so many choices that all sounded superb, it was hard to choose. After much debate and input from our helpful server, we put in our order and were served enormous plates of perfectly cooked and seasoned vegetables. (excuse the photos…i forgot my camera at home so these are courtesy of my little old blackberry)

Pureed vegetable soup to start...we obviously couldn't get enough vegetables that night!

My plate of four: roasted butternut squash, brussel sprouts in dijon sauce, roasted asparagus with parm, soy marinated tofu with broccoli

There were so many other items on the menu that appealed to us…almond crusted trout, crispy chicken tacos…I could go on. Let’s just say, it’s good I don’t live walking distance from this restaurant…it could be dangerous! Suggestions for the location of our February vegetable dinner date are now being taken…let me know your favorite vegetable-focused places!

The last time we had salmon on shabbos, it was in the form of a roasted red pepper pesto crusted fillet. This time, it was a mustard and herb crusted fillet, courtesy of this recipe from Giada.

We definitely liked this “crusted salmon” recipe better. But I got a ahead of myself…what’s shabbos dinner without soup??? Smitten Kitchen’s miso carrot soup was such a success, I sought her blog for another vegetable focused soup recipe and decided to try this roasted eggplant and tomato soup.

Eggplant soup-pre blending

I changed it up a bit by taking her suggestion and subbed cumin and coriander for the thyme and left out the cream (I didn’t think it needed it). I also topped it with ricotta salata instead of the goat cheese. Highly recommend!

Post blending--creamy and delicious!

The next day, I heated up some leftover soup and mixed in a couple tablespoons of tahini paste…wowzers! Amazing! For some reason, I had a baking urge come over me (strange, I know… Maybe more dessert recipes/baked goods are in my future??) I wanted something light, but sweet, that used some ingredients I had on hand. I remembered seeing this recipe on one of my fave blogs and decided tonight was the night. I adapted it to suit my needs…I think this is a new favorite in our house! PLEASE TRY IT! Not your normal heavy cheesecake recipe with loads of…well…cheese. This is light and airy and also makes a great afternoon snack with a cup of tea.

Greek Yogurt Cheesecake

Crust

8 graham cracker squares

2 tbsp butter, melted

Filling

2 cups 0% greek yogurt

2 eggs

2/3 cup sugar

1 tsp vanilla

2 tbsp flour

pinch of salt

Preheat oven to 350 and spray an 8 x 8 square baking pan with cooking spray. Place graham crackers in food processor and pulse until broken down into crumbs. Mix in a bowl with melted butter and press into the bottom of the pan. Bake in oven for about 10 minutes.

Meanwhile, place yogurt, eggs, sugar, and vanilla in food processor and process until smooth. Add flour and a pinch of salt and process one more time. Pour filling into warm crust and bake in the oven for about 35 minutes, or until set and lightly browned on the outside. Place in the fridge for about 2-3 hours or until totally cool and set.

This is delicious plain, or with some of your favorite jam or trader joe’s fruit butter (my personal fave is pumpkin). And it honestly tastes like cheesecake, but not nearly as heavy. Baking success!

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Lately, in this freezing cold weather, I’ve been craving comfort food. (I’m pretty sure I’ve mentioned this oh…once or twice! I hate this cold weather!) One pot, one bowl, one pan…anything that can be eaten simply out of one cooking vessel translates to a comforting meal for me. Also, these recipes tend to be easy and low on the clean up front…which is also a bonus. So this past week, as temperatures have now plummeted, I cooked up my kind of comfort food. I started with the “go to” for a winter night…soup. I wanted to make some sort of creamy, thick, vegetable chowder. I remember watching a Food Network Canada show, where Anna Olson made a delicious looking vegetable chowder. I have never made a chowder of any kind before, and for some reason was craving this thick, creamy soup. I have to give myself some credit here…I  loosely based my recipe off hers and created a new favorite soup in our household.

Butternut Squash and Vegetable Chowder

1 onion diced

1/2 cup celery, diced

1/2 cup carrots, diced

1 red pepper, chopped

1 zucchini, diced

1 head broccoli, chopped

1/2 butternut squash, peeled and chopped

1 cup corn

2 cups vegetable broth

2 cups skim milk

1 tsp dried thyme

1 tsp dried oregano

1 bay leaf

salt and pepper to taste

In a saucepan, saute onion, carrots, and celery in a little oil until tender. Add red pepper, zucchini, and broccoli and saute until tender. Add remaining ingredients and bring to a boil. Cover and simmer until vegetable are tender, about 20-30 minutes. Remove about 1 cup of soup and puree. Return puree to soup and mix together. This helps thicken the soup. Season with salt and pepper and enjoy!

The soup was delicious served with leftover rosemary beer bread, toasted and topped with melted aged gouda cheese

After this one pot soup meal, it was time for a one pan pasta bake…another comfort food classic. But my twist…whole wheat orzo baked with veggies, tofu, cheese, and beans…vegetarian, filling, healthy, and delicious! And best of all…it gave us four meals! Four meals out of one pan…I think this is a winner!

White Bean, Vegetable, and Tofu Baked Orzo

1 cup whole wheat orzo, cooked according to package direction

1/2 butternut squash, peeled and chopped

1 block tofu, cut into cubes

2 zucchinis, chopped

1 red onion, chopped

handful of mushrooms, sliced

1 red pepper, chopped

a couple handfuls of spinach

1 can white kidney beans, drained and rinsed

3 cloves of garlic, minced

3/4 cup grated mozzarella cheese

Roast tofu and squash in a little oil with salt and pepper in a 400 degree oven for about 30 minutes or until tender and browned. Set aside. Heat oil in a pan over medium-high heat and saute onion, peppers, mushrooms, and zucchini until tender. Add spinach and garlic and stir until spinach is wilted. Turn heat down to low and add white beans, orzo, squash, and tofu and mix to combine. Turn heat off and add 1/2 cup of cheese (I also had a little bit of leftover goat cheese in the fridge so I threw that in too…really, any cheese would be good).

Prior to baking. I could have just eaten it like this!

Place in a baking dish (I used a dutch oven) and bake at 375 for about 20 minutes and then broil for a couple minutes until the top is browned. A complete meal in one pan!

Hot out of the oven

One pot, one pan….one skillet! I created my first frittata the other day. Eggs have only recently been added to our meal rotation as Adam was a previous egg hater. Well he is now an egg convert and can actually make a mean omellete. Frittata is basically an open face omelet but much easier…no flipping or turning. Just pour into the skillet, bake in the oven and you’re set with a meal in a pan.

Artichoke, Spinach, and Mushroom Frittata (Based off this recipe)

1/2 onion, diced

4-6 mushrooms, sliced

10 oz baby spinach, chopped

1 can artichoke hearts, drained, and quartered

2 cloves of garlic, minced

3 eggs

3/4 cup egg substitute

1/2 cup greek yogurt

1/2 tsp dried basil

2 tbsp grated parmegiano-reggiano cheese

handful of goat cheese, crumbled

Mix together eggs, egg substitute, greek yogurt, basil, parm, and some salt and pepper. Set aside. Heat an oven proof skillet over medium high heat and add a little oil. Saute onion and mushrooms until soft. Add garlic and artichoke hearts and cook until tender. Add in spinach and cook until wilted. Even distribute vegetables around pan and add in egg mixture. Turn heat to high and cook until mixture starts to set, a couple minutes. Sprinkle with goat cheese and bake in 400 degree oven for about 10-15 minutes until set and starting to brown along the sides.

What’s so great about the frittata is you can add any veg, meat, cheese you like. I already have my eye on a smoked salmon and arugula frittata…so many eggy meals planned in the future!

Cozy winter meals also includes dining out. Thistle Hill Tavern in Park Slope has been on my radar for a while. A cozy tavern style atmosphere with a very casual and laid back vibe. It’s the perfect spot for a winter dinner. Once I heard about their happy hour deal…$15 dollars for a burger or veggie burger and a beer, my friend and I braved the cold and headed over.

Winter salad: Roasted pumpkin and turnips, pumpkin and pomegranate seeds, apple vinaigrette

Sorry you can't see the delicious burger! Vegan burger: cracked wheat-white bean-mushroom burger on homemade potato bun with salt and pepper fries

The vegan burger lived up to all the hype I had read. Don’t be turned off by “vegan” burger…it was crispy on the outside, with an amazing soft texture on the inside. The bun was incredible! Soft, warm, doughy…might have almost outshone the burger. And the fries…well just look at them! Seasoned perfectly! Some good winter eats this past week!

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I realized I hadn’t done a traditional Shabbos post in quite some time. Between the holidays, a trip back home, and dining out, we haven’t really sat down for a Friday night meal at home in a while. Well, this past Friday we brought Shabbos back…with all the fixins’. Starting with the bread center piece.

Rosemary beer bread

I’ve posted about this bread before, and I’ll say it again….so quick, so easy, and so delicious. My favorite part is that crusty, salty top…I literally eat around the outside to make sure I don’t miss out on any of that crunchy goodness.

We’ve had a package of beef stew meat in our freezer for quite some time. As the weather is now extremely cold, a beef stew seemed to be the perfect way to welcome our long weekend. I followed this recipe to make my first ever beef bourguignon. The kitchen smelled amazing with the aromas of thyme, rosemary, garlic, and of course…wine!

Shabbos dinner

I imagine this will be even better when we eat it as leftovers later in the week. A simple side of roasted parsnips and turnips and of course, the bread, went very well with the thick and luxurious sauce.

As cold as it was outside, we were brave and ventured out to meet some friends for dinner at Barrio Chino, a Mexican restaurant in the LES. This small spot was packed to the brim…loved the casual vibe and fun service. We immediately started with their famous margaritas. Adam bravely went with the habenero grapefruit margarita, even after the waitress warned us it was so hot, most people sent it back. She suggested trying it half spicy…I couldn’t even take one sip! They were very nice and let Adam send it back and they fixed it up so it was spicy, but drinkable. My plain grapefruit margarita was deliciously fresh…no mix used here!

Sorry for the dark pics...very poor lighting in this cozy restaurant

These were some of the best chips I’ve ever had. With perfectly fresh guac, spicy salsa….we were off to a good start! We decided to share a salad to start and we both went with the fish tacos as our main. Our friend chose the vegetarian enchiladas….a definite MUST order on my next visit!

Ensalada de nopales: mixed greens, cactus, avocado, beets, queso fresco in a balsamic vinegar, citrus, and olive oil dressing

Pescado: achiote and citrus rubbed tilapia served with avocado salsa and pickled onions

Enchiladas Verdes: traditional green enchiladas stuffed with sauteed zucchini and mushrooms and melted oaxacan cheese, served with black beans topped with queso fresco

The salad, while tasty, was slightly overdressed and really, nothing so special. The fish tacos on the other hand…I proclaimed to Adam they were some of the best I’ve ever had (and I’ve had my fair share!) The fish was grilled perfectly, nice onion and avocado topping, and the corn tortillas were STUFFED…I don’t mind getting messy! I’d rather have to use a fork to help me get all the delicious filling into my mouth then be left with a barely filled corn tortilla. And as I said, the enchiladas are definitely not to be missed. Best strategy…SHARE! We were actually so full by the end, we didn’t even make it to our beloved Big Gay Ice Cream Shop…I know, shocking! Don’t worry…I see a trip planned in the next couple weeks!

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Dinner at Traif

Traif” is the Hebrew word for any food that is unkosher in the Jewish faith. Things like pork and seafood are not supposed to be eaten according to Jewish dietary laws. If you’ve been following my blog, you may have noticed that I tend to enjoy the unkosher foods very much. If you haven’t noticed that yet, I think this restaurant review will change that! Traif restaurant in Williamsburg, Brooklyn has been on my “to dine list” for quite some time. After immaculate infatuation rated it as one of the best restaurants of 2011, I quickly gathered two other foodie friends, and we made a trip to Williamsburg to try out this pork and seafood heavy small plates spot.

Complimentary amuse: morrocan lentil soup shooters

Before I get to the food, I have to say the service at Traif is top notch. Our waiter was so helpful in advising us on what to order and what to avoid (which doesn’t always happen). The service throughout our entire meal was just flawless. It was suggested that we order about 2-3 dishes per person…not an easy task when literally, everything on the menu sounded amazing! But, we buckled down, made our choices, and settled in for a pig heavy meal…I mean, this is why we went to a restaurant called “Traif” right?

Strawberry cinnamon glazed baby back ribs

Pear salad with blue cheese, cranberries, bacon, and truffle

Seared foie, sunny side up egg, fingerlings, ham chips, maple and hot sauce

Scallops with apples, pistachios and cranberries

Crispy pork belly, cauliflower, peperoncini, romesco, parsley-garlic

Spicy tuna with tempura japanese eggplant

Brussel sprouts with grapes, tomatoes, and puffed rice

Baked muenstar cheese with smoky chorizo, apples, and crostini

I don’t have a bad thing to say about any of the dishes we ordered. Each one was perfectly cooked and spiced, with such interesting flavors. Yes, the food was rich, but not too rich…just the right amount to make you want to continue to eat more! If you’re going to force me to pick some favorites, I’d have to say the scallops and spicy tuna were up there. The combination of the egg yolk, foie, and ham chips was unbelievable. The crisp pork belly mixed with the delicious romesco and cauliflower was also out of this world. Basically, I don’t think you can go wrong with anything you order at Traif.

Complimentary dessert bite: pineapple with pomegranate and lime zest

This was honestly the most perfect bite of fruit I’ve ever had! If I would have taken a picture of  my friend’s face when she put it in her mouth, you could have seen how delicious this was. Definitely something I need to recreate. So Traif proves it’s not all about the pork…but they sure have a lot of that and know how to cook it! We were debating about the bacon donuts for dessert because we thought, how could we NOT try those. But our wonderful server let us know that he would not choose them. So we thanked him tremendously, and went to Ample Hill for some delicious ice cream instead. A wonderful evening of delicious eats, I went to bed one happy eater!

I almost forgot…by request, I’ve added some of my fave Toronto restaurants to the restaurant section. Hope this helps my T.O. readers find some delicious eats!

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Getting Busy in The Kitchen

I love dining out in this city…my list of restaurants to try is never ending and there are even more not even on the list. But I also enjoy cooking and experimenting in the kitchen…quite the conundrum I know! So after a few good dinners on the east side of town, I decided it was high time for some good homecookin’. For the amount of restaurants I have on a word file on my computer to try (yes, I have a word document titled “restaurants” and I write a little note next to the name after trying it out…doesn’t everyone do that??), I also have a very large amount of bookmarked recipes I’ve found online or pulled from the many food magazines I read. After seeing this recipes on Bon Appetite, I was inspired to finally use up that half box of udon noodles sitting in our cupboard, and created my own version of a salmon noodle stir fry.

Avocado topped salmon, vegetable, and noodles stir-fry

Salmon

1 pound skinless salmon fillet

1 tbsp sesame oil

1 tbsp honey

1/2 tsp chili paste

Mix ingredients together and rub all over salmon. Roast in 425 degree oven for about 10 minutes. Flake in large chunks

Stir fry

Noodles, enough for four people (we used udon but soba would also be really good)

1 tbsp sesame oil

1/4 cup rice vinegar

2 tbsp soy sauce

2 tbsp honey

1/2 tbsp sriracha sauce (or to taste)

2 cloves garlic, minced

2 tsp ginger, finely chopped

1 onion, thinly sliced

1 red pepper, thinly sliced

1 bunch asparagus, cut in pieces

1 package frozen, shelled edamame

handful or two of snow peas, chopped

handful or two of spinach

handful or two of mushrooms, chopped

2-3 tbsp sesame seeds, toasted

1 avocado, diced

Extra sriracha for drizzling

Preheat wok over medium high heat and add sesame oil. Add garlic and ginger and stir fry until fragrant. Add onion and red pepper and stir-fry until soft. Add the rest of the vegetables and cook until tender. Meanwhile, boil pasta according to package directions and in the last 2-3 minutes, add the asparagus and edamame. Drain and add to wok with spinach, soy, honey, rice vinegar, and sriracha. Add salmon and toss to combine. Top with sesame seeds and avocado. A really delicious and healthy noodles dinner. The different textures from the avocado and edamame work so well! Also really tasty served over some more spinach. And the best part was that it lasted us for two more lunches and one more dinner. Love when that happens!

Cinnamon Babka

Despite these delicious leftovers, we had company coming for dinner…so that meant more cooking! Adam’s cousin graciously brought over this delicious cinnamon babka for dessert, so I made sure to cook an equally scrumptious dinner. Starting with this soup from Smitten Kitchen…one of the many bookmarked recipes from the very many food blogs I read. Simple and delicious with a great depth of flavor from the miso, it was a hit at our dinner table.

Whatever you do, do not leave out the sesame oil. It really puts takes this soup from Good to GOOOOOOD! Besides bookmarked recipes I find online, I have a lot of foodie friends and family that pass along recipes they find. This Million Dollar Chicken, passed along from my cousin, is very aptly named as it really does taste like a million bucks! (or what you would imagine that would taste like!)

I used chicken breasts instead of thighs and cut them into pieces. I also doubled the sauce, except for the water, and used half raisins and half dried cranberries instead of the currents. Served over Israeli couscous…I think it looked just as good as it tastes! Like a million bucks!

I’ve mentioned before that I’m not normally a baker, but Adam’s cousin coming for dinner was special occasion enough for me to put my baking skills to work (not knowing I would have to compete with a babka that is…because nothing can match that!) I went with a simple apple crisp…it’s actually quite healthy that I think it would make a perfect breakfast with some Greek yogurt. Or dessert with ice cream, or by itself…really, when should warm apple crisp NOT be eaten?!

Apple Crisp

6 apples, thinly sliced

2 tbsp maple syrup

1/4 tsp cinnamon

2 tsp lemon juice

1/2 cup oats

2 tbsp whole wheat flour

1/4 cup brown sugar

1 1/2 tbsp margarine, melted

1 1/2 tbsp orange or apple juice

1/4 tsp cinnamon

2-3 tbsp toasted, chopped pecans

Preheat oven to 375 and spray an 8 inch baking dish with cooking spray. Mix together first 4 ingredients and place in dish. Mix together the rest of the ingredients and crumble over top and bake for about 40-55 minutes (mine took on the longer side) until apples are soft. Enjoy HOT!

You would think after all that cooking I’d be done for the weekend…NOPE! I generally try on Sundays to cook a big batch of something that would freeze well so that we have back up meals in case we are working late or really just lazy! Chili is one of those things that is so comforting in the winter, freezes well, and is a complete meal in a bowl. Perfect for a weeknight meal. I had some canned pumpkin leftover from a recent batch of pumpkin pancakes and after some googling, found some inspiration for a turkey pumpkin chili. A great way to add bulk to chili, squeeze in some extra veggies, and most importantly, it tastes delicious when mixed with the cinnamony-cuminy-spicy chili base.

Turkey Pumpkin Chili (Adapted from this recipe)

1 onion, chopped

3 cloves garlic, minced

2 green peppers, chopped

1 zucchini, chopped

1 pound ground white meat turkey

1 tbsp chili powder

2 tsp cumin

1 tsp cinnamon

1 tsp oregano

1 tsp salt

1/2 tsp pepper

1 small can diced green chilis

1 can white kidney beans, drained and rinsed

1 can corn, drained

1 14 oz can diced tomato

1/2-1 cup water

2 cups canned pumpkin puree

Heat oil in a pot over medium-high heat and add onion, peppers, garlic, and zucchini and saute until tender. Add ground turkey and cook until browned. Add spices and remaining ingredients and bring to a boil. Reduce heat and simmer for about 30 minutes.

So that’s what a week of home cooking looks like for me! What have you made this week??? I need to add to my ever growing “recipes to try” collection!

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