Give Me Some Lasagna

You know when you're about to check out at the store and all of a sudden you see a "buy 2 get 1 free" sale? Or when you're browsing the aisles and you come across a BOGO sale?

Next thing you know your cart, or basket or whatever, has one to many free items (and a few extra non-free ones). You finally reach the register (or online checkout page) and all of a sudden you're spending more than your budget. That quick <$20 trip turned into a $50 afternoon.

I recently talked about this with a friend. He left a department store with a new waffle maker; he didn't know he was buying a waffle maker that day. That's when I realized this sort of thing happens to me all the time. I go into a store--more likely land on a website--with an idea of what I'm going to buy. However, my checkout cart always--and I mean always--includes random and unplanned items.

What can I say, I can't help. And I'm sure many of you can't either.

Tofu Spaghetti Squash Lasagna (adapted from Minimalist Baker)
Makes 6 servings.
Active time: 35 minutes; total time: 90 minutes.

• 2 spaghetti squashes
• Coconut oil spray
• 2 lemons, juiced
• 1/2 cup packed fresh basil leaves, roughly chopped
• 3 tablespoons olive oil
• 14 oz. extra firm tofu
• 1/2 cup vegan parmesan cheese
• 25 oz. marinara sauce
• 2 tablespoons dried basil 

1. Halve spaghetti squash using a sharp knife (if you've never done this before, I suggest checking out this video). Use a large spoon or ice cream scoop to scrape out the seeds and surrounding strings so that it looks clean. 
2. Spray the interior of the squash with coconut oil (or other) oil. Sprinkle with salt and pepper. Cover each half with plastic wrap and pierce several times with knife. Place 2 halves in the microwave and cook for about 15 minutes, or until skin is very soft. Set squash aside and let cool. Repeat with remaining squash. 
3. Preheat oven to 375F. Place lemon juice, basil, olive oil, tofu, and 1/2 cup parmesan cheese in a food processor and season with salt and pepper; pulse to combine and break up so that you end up with a semi-pureed mixture. 
4. Using a large spoon, scoop out the squash into a bowl. Set aside. 
5. Grease a 9x13-inch baking dish with coconut oil. Spread 1/3 of the squash along the bottom of the baking dish; top with 1/2 of the ricotta and then 1/2 of the marinara sauce. Repeat the squash, ricotta, and sauce layers once more; top with remaining squash. Sprinkle with 1/4 cup vegan parmesan. 
6. Cover dish with foil and bake for 20 minutes; remove foil and bake for another 15 minutes, or until the top is golden and the sauce is bubbling. If the squash seems to be browning too quickly, cover with foil. 
7. Remove lasagna from oven and let cool. Serve and top with more parmesan and dried basil.

Cauliflower Risotto

It's a new year. Happy New Year.

Yeah, I know I'm a bit late with the whole "Happy New Year," but I'm still amazed at the fact that it is 2015 and I'm twenty five years old. Woah.

Anyways, I'm happy to be back on the blog and anxious to start cooking/baking again. I'll admit it was hard to get started today--I'm nursing a cold, so the only thing I'm  inspired to do is watch Gilmore Girls--but now that my belly is full I'm grateful I cooked. I apologize for the short post. But not really because, isn't it really just the food that counts?!

A little bit about why I made this dish. The other day, I was talking to someone about the great variety of cauliflower uses. We talked about cauliflower pizza (of course), cauliflower rice, cauliflower mashed "potatoes," and even  plain old oven-roasted cauliflower. Then I realized I couldn't attest to the deliciousness of cauliflower rice, because I hadn't actually tried it. And obviously I needed to remedy that ASAP. So, here it is, cauliflower risotto--yeah I know I still have to make cauliflower (regular) rice and fried rice. Enjoy!

Beet Asparagus Cauliflower Rice (Adapted from Mind Body Green)
Active time: 25 minutes; total time 75 minutes.
Makes about 4 servings.

• 4 small beets, cut into chunks
• 1/2 asparagus bunch, cut into 1-inch pieces
• 1 cauliflower head
• 1/3 yellow onion, chopped
• 2 tablespoons olive oil
• 1/4 cup red wine
• 1 3/4 cups chicken or vegetable stock
• 1/4 cup finely grated parmesan cheese (or vegan alternative; I used Go Veggie)
• 1/4 cup chopped walnuts

1. Preheat oven to 400F. 
2. Place beets in a small baking pan and drizzle with 1 tbsp olive oil; season with salt and pepper. Bake beets for 20 minutes. Add asparagus strips to beets and return to oven for another 15-20 minutes, or until beets are tender.
3. Cut cauliflower into 2-inch pieces and transfer to a food processor (I used a Ninja Blender; pulse until rice-sized. Transfer cauliflower to a triple layered cheese cloth (or paper towels) and squeeze any excess moisture out.
4. In a large saucepan, heat remaining olive oil over medium heat. Add onion and cook, stirring occasionally for about 7 minutes. Add wine and bring to a boil Aed cauliflower and 1/2 cup broth; cover and cook stirring occasionally. Once liquid is absorbed, add 1/2 more cup and cook until liquid is absorbed again. Repeat with remaining broth. 
5. Remove from heat and add beets and asparagus. Mix to combine. Add parmesan and walnuts, and toss before serving. 

Not your ordinary pasta

Today was the 2014 Bank of America Chicago Marathon. What does that have to do with me you ask? 

Well, up until a month a go I planned to run it; up until two months ago, I planned to use it to qualify for Boston. Instead here I am, in Austin, on a two-week (possibly longer) running hiatus. 

Needless to say, I'm a sad blogger today. It's not just the fact that I lost a chunk of money buying my entry, or the fact that my medal collection didn't grow as expected. What really hit me was seeing photos and posts of my running buddies. I'm not going to lie, I'm pretty jealous of them. 

I'm jealous of the pre-race jitters they got this past week; of the immense amount of carbs that they had to eat for three days in a row; and of the group run they went on around the windy city on Saturday. I'm jealous of the queasiness some of them felt as they made their way to starting line; or the regret that overcame them as they passed mile 10 and realized they weren't even half way there; or of the annoyance of having to gulp water without trying to splash their faces. But what I'm most jealous about is that feeling of utmost triumph they all (probably) got as they crossed the finish line.

... Anyways. I'll try not to get hung up on it and instead share my dinner from tonight. 

This is the first time I've experimented with spaghetti squash and all I can say is where was this vegetable hiding! Here's a recipe I found online; it's simple and healthy--did you think I'd post otherwise? But it's also delicious and versatile. Sub in marinara sauce for the mushroom add-on or any other addition you would put on pasta and you've got yourself a meal.

Spaghetti Squash with Mushrooms & Shrimp (adapted from Pickled Plum)

Active time: 15 minutes; total time: 50 minutes

Makes 4 servings

• 1 small spaghetti squash (about 3 lbs)
• 3 tablespoons extra virgin olive oil
• 1 tablespoon fresh thyme
• 4 cups sliced portobella mushrooms (about 16 oz)
• 1/4 cup parmesan cheese 

1. Preheat oven to 450F. Line a baking tray with aluminum foil.
2. Using a large knife, split the squash down the middle--I found it easiest to strike once and then keep sticking (with the knife still in the squash) until it was almost sliced through; then I removed the knife and split the squash with my hands. Remove and discard seeds. Season squash with 1 tablespoon olive oil, salt, and pepper. Place flesh side down on baking tray and cook for 30-40 minutes, until soft and slightly browned on the bottom.
3. When squash has about 20 minutes left, heat remaining olive oil in a large skillet over medium high heat. Add thyme and mushrooms and cook, stirring, until mushrooms are browned, about 5 minutes. Remove from heat.
4. Remove squash from oven and set aside until cool enough to handle. Using a large spoon, scrape the inside of the squash into the skillet with the mushrooms. Place over medium-high heat and cook for about 5 minutes, until squash looks golden. 

The Day After The SuperBowl

So let's talk about last week. Monday was miserable and Tuesday was too; Wednesday was not too bad; Thursday was hot and Friday was cold. What do they all have in common? I was sick on every one of them.

Then there's Sunday and Monday. Both cold, both tiring, but most importantly both disappointing sports-wise.

This year I decided to start following football. Even though it was late in the season--and the only reason I became interested was the fact that the Pats were still playing--I was excited to be a part of the All-American craze. I even bought a six pack of hard cider so I would have a beer-like bottle to hold while I sat on my couch yelling at the TV (for those of you who are laughing, I actually love hard cider). Anyways, yesterday was the first time I was watching the SuperBowl because of the game and not just for the ads and the halftime show--which by the way were both disappointing; it was also the first time I genuinely cared about the winner/loser. So yeah, I was irritated when the 49ers missed that last touchdown.

Then tonight, I turn on the TV just in time to see the last period of the BU-Northeastern Beanpot game. And guess what? BU lost. Ugh, there goes my Boston sports pride.

I'm kidding. I'll remain an avid Pats and Terriers fan. I even promise to follow the next football season wholly.

But in other news, here's what I had for dinner.

This dish is simple and relatively quick. According to Martha Stewart, it's also healthy; and according to my taste buds, it's delicious. So next time you want a non-traditional tomato pasta dinner, give this recipe a try.

Spinach Pasta with Spicy Tomato Salmon Sauce (adapted from Martha Stewart)
Active time: 20 minutes. Total time: 30 minutes
Makes about 4 servings.

• 8 oz. spinach fettuccine
• 2 tablespoons + 1 tablespoon olive oil
• 1 cup finely diced red onion
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1  8 oz. salmon fillet
• 1 lb. roma tomatoes, chopped
• 1/4 cup dry white wine
• Grated parmesan cheese

1. Cook pasta according to box instructions and drain. Add 1 tablespoon olive oil and keep warm.
2. In a large saucepan, heat 2 tablespoons olive oil over medium heat. Add onion and cook until tender, about 5 minutes. Add oregano, red pepper flakes and salmon. Using a spatula or wooden spoon, break up salmon as it cooks. 
3. Stir in tomatoes and white wine; bring to a boil, then lower heat and simmer for about 10 minutes. Season with salt and pepper.
4. Arrange a bed of pasta on each plate and serve topped with sauce. Sprinkle parmesan cheese before eating.

Mushrooms, mushrooms and more mushrooms!

Let's talk about my obsession with mushrooms. It is absolutely ridiculous. But really though, I eat mushrooms raw, cooked, on salads, in pasta, even straight out of the package. Yes, literally out of the package. I could eat them for breakfast, lunch and dinner if only I had enough space in my fridge to keep an endless amount. Call me crazy, but mushrooms are absolutely delicious!

My obsession started last year--Thanksgiving break to be exact--when due to a lack of carrots to dip in mustard (one of my all time favorite snacks), I eyed a pack of sliced baby bella mushrooms and decided to  give them a go. Turns out sliced mushrooms are great dipped in Dijon mustard. So great that I sometimes go through one package a day. No big deal right? They're healthy, so it's all good.

Anyways, the other day (more like two weeks ago) I was flipping through the Skinny Bitch cookbook I bought and I came across a mushroom and asparagus risotto. And then it suddenly hit me, it was the ultimate mushroom recipe. It asked for dried mushrooms, fresh mushrooms and truffle oil; it was mushroom heaven.

So I decided to try it and let me tell you, I was blown away. And so were my roommates--even the one that "doesn't like mushrooms". If you like mushrooms, try this recipe. It is time consuming and tedious, but in the end it pays off. The flavors mix deliciously and the risotto is creamy (even though it has no cream) and delectable. Enjoy!

Mushroom and Asparagus Risotto (adapted from Skinny Bitch: Ultimate Everyday Cookbook)
Active time: 1 hour. Total time: 1 hour and 20 mins.
Makes 6 servings

• 6 cups vegetable broth
• 1/4 cup dried Porcini mushrooms
• 1/2 cup hot water
• 3 tablespoons canola oil
• 1/4 cup butter (or Earth Balance)
• 3/4 cup coarsely chopped fresh mushrooms (I used porcini)
• 1 1/2 cups asparagus, cut into 1-inch pieces
• 3 shallots, minced
• 1 small onion, finely chopped
• 1 cup Arborio rice
• 1/3 cup white wine
• 1/2 cup grated Parmesan cheese
• 1 teaspoon white truffle oil (optional)
• 1 teaspoon chopped chives, for garnish
• Salt and pepper

1. In a large saucepan, heat vegetable broth over low heat. Cover and keep warm. In a small bowl place hot water and add dried mushrooms; allow to sit for about 20 minutes or until mushrooms are soft. Add mushrooms and water to vegetable broth.
2. Meanwhile, heat 1 tablespoon canola oil and 1 tablespoon butter in a large saute pan (or wok) over medium-high heat. Add fresh mushrooms and asparagus and cook, stirring occasionally until lightly browned. Season with salt and pepper to taste. Transfer vegetables to a separate bowl and set aside. 
3. Using the same pan, heat remaining oil over medium heat. Add shallots and cook, stirring, for 5 minutes or until soft. Add the rest of the butter and stir until melted. Saute for 1 more minute.
4. Add rice and stir until well combined. Add wine and stir until absorbed. 
5. Add 1 cup of the warm broth to rice mix and cook over medium heat, stirring constantly until almost absorbed. Continue adding the broth 1/2 cup at a time, stirring frequently and making sure each addition is absorbed before adding the next. Continue adding all the broth until rice is creamy and soft, about 40 minutes. 
6. Stir sauteed vegetables and cheese into rice and season with salt and pepper. Add truffle oil and mix until well incorporated. Garnish with chives and serve.

Veggie-addict

It's hard to imagine my life without vegetables. Basically, I would go crazy.

Unlike many people, I absolutely adore veggies. Most of my daily meals include vegetables in some form or another--yes, even breakfast sometimes features roasted tomatoes or sauteed mushrooms. Lunch and dinner are rarely without a colorful veggie; and when I want a snack, I find it's carrots or cherry tomatoes that hit the spot.

I'm not saying I eat only vegetables--that would actually be a complete lie--but it's probably safe to say they make up more than 50 percent of my diet.

This next recipe falls within my favorites solely because it's asparagus based. I find the veggie recipes I love are usually the simplest; honestly, give me a veggie and I will eat it! Anyways, this asparagus salad is simple, but it actually takes quite some time to make since you have to slice every asparagus with a peeler. My advice, use the largest asparagus you can find; stay away from the thin ones! Other than that, the tangy dressing is delicious and fresh--I'm sure it would be very good on lettuce also. Enjoy!

Shaved Raw Asparagus Salad (adapted from Food & Wine)
Makes about 5 servings. Total time: 30 minutes.

• 2 lbs. large asparagus
• 1 cup coarsely grated parmesan cheese
• 3 tablespoons fresh lemon juice
• 2 tablespoons warm water
• 1/4 cup extra-virgin olive oil
• Salt & Pepper

1. Using a vegetable peeler, carefully shave the asparagus into long, thin strips. Transfer into a large bowl.
2. In a small bowl, mix the parmesan cheese, lemon juice, water and olive oil. Using a fork, beat the dressing slightly while pouring it over the asparagus; toss to coat. Season with salt and pepper and serve immediately.