Meatless Monday: Spaghetti Squash and Veggie Skillet

One pan, 30 minutes, totally comforting and warm and delicious. And healthy! This one started with this recipe, and then I did a little adjusting here and there (you know, amping up the garlic, etc.). The end dish was perfection. It’s lovely as-is for a simple weeknight vegetarian dinner, but would also be amazing with shrimp or sausage, or a fried egg (ooh!). Basically, it wins. Here you go.

WHAT YOU NEED
* 1 large spaghetti squash (~3-3.5lb.)
* olive oil
* 1 medium onion, chopped
* 8 oz. mushrooms, sliced
* 4-6t minced garlic
* 1t (heaping) dried oregano
* 1/2t black pepper
* 1/4t salt
* 1 1/2C marinara sauce
* 15oz can chickpeas, rinsed and drained
* 1/4C ¼ flat-leaf parsley, finely chopped
* 1/3C grated Parmesan cheese

WHAT TO DO
Pierce the spaghetti squash several times with a sharp knife, and the place it into the microwave in a glass baking dish. Cook for 15 minutes on high. Of course, if you have time to properly roast it, go right ahead!

While thats cooking, chop the onion, slice the mushrooms, chop the parsely, and prep the remaining ingredients.

Let the squash stand for 10 minutes, and then cut it in half lengthwise and scrape out the seeds. Use a fork and twist out/scrape strands of the spaghetti squash flesh and place them into a bowl.

Heat some olive oil in a large nonstick, oven-safe skillet over medium-high heat and saute the onion and mushrooms, stirring occasionally, about 5 minutes, until they begin to soften and brown.

Add the garlic, oregano, pepper and salt, and cook for 1 minute more. Then add the spaghetti squash, marinara sauce, chickpeas, and parsley. Mix well, then spread the mixture out evenly in the pan. Top with the Parmesan cheese.

Place the skillet under the broiler for a few minutes, until the cheese is melted. Serve immediately with some warm crusty bread.

Meatless Monday: Cauliflower Farro Bake

I’ve been collecting farro recipe ideas since I discovered this wonderful ancient grain. It’s got loads of heath benefits, it’s hearty and filling, and it’s got a lovely nuttiness that makes it great on its own or with other ingredients. I found this lovely idea over on the wonderful Smells Like Home blog, and her recipe was adapted from another fan favorite blogger, Smitten Kitchen‘s pasta version. I’ve been cooking a lot of mushrooms lately, so I adapted it myself, using the basic recipe as a jumping off point. And if ONE PAN MAGIC + Kid-FRIENDLY + NO LEFTOVERS isn’t a selling point, I don’t know what to tell ya! Here you go.

WHAT YOU NEED
* ½ cup dry farro
* olive oil
* 1 small cauliflower, broken down into small florets
* 1 small sweet onion, chopped
* 2t minced garlic
* salt
* freshly ground black pepper
* 1/4C cooking sherry
* 2T unsalted butter
* 3T flour
* 1 1/2C vegetable broth (chicken broth us fine, too)
* a few sprigs fresh rosemary
* 1/2C grated Parmesan cheese
* 4 oz mozzarella, cubed small
* handful thinly sliced fresh basil
* crushed red pepper flakes, optional

WHAT TO DO
Preheat oven to 400 F.

Heat a few glugs of oil in a large oven-safe skillet over medium-high heat. Add the cauliflower and cook until the florets begin to soften amd brown. Add the onions an garlic, and season to taste with salt and pepper, then cook until the onions soften and become somewhat translucent.

Add in the sherry to the pan and stir to scrape any bits up from the bottom of the pan. Reduce heat to medium-low and simmer for about 1 minute. Add the butter, and when it’s melted, sprinkle the flour over the pan and stir it in so everything gets a little coat. Add the broth slowly, stirring as you go, then add in the rosemary.

Simmer 2-4 minutes, stirring frequently, until the sauce begins to thicken. Remove from heat and stir in the farro and cheeses.

Bake for 30-40 minutes, until the edges are bubbly. Remove the rosemary sprigs and sprinkle with the fresh-cut basil. serve immediately with a pinch of crushed red pepper flakes.

Sweet Potato and Broccoli Frittata

My grandma loved a frittata. When I was a kid, whenever I stayed over with my grandparents for a few days, Grandma and I always went out for a special lunch together. We’d go to a cute little diner and follow it up with either a movie or shopping and I loved it so much. I always ordered an egg salad sandwich and Grandma always ordered a frittata. Always. So there’s a special place in my heart for frittatas, by it wasn’t until recently that I’d actually made one myself. I think I reserved frittatas for dining out because of the memory. But I’ve gotten over it and now I love the idea of bribing that memory home.

This frittata is easy, healthy, and works great for any meal. Here you go.

WHAT YOU NEED
* 2T olive oil
* 3t minced garlic
* 1t dried thyme
* 1 average sized head of broccoli cut down into small florets (about 2C worth)
* 1 large sweet potato, peeled and chopped into ~1/2-inch chunks
* 8 eggs
* 1/2t salt
* 1/4t ground black pepper
* 1/4C shredded mozzarella cheese
* 1/4C shredded cheddar cheese

WHAT TO DO
Heat a tablespoon of olive oil over medium heat in a large, 8-10-inch oven-safe pan. Add the garlic and thyme, and stir about a minute to release the aromatics. Add the sweet potatoes and broccoli and cook about 15 minutes, until the potatoes are softened and cooked through. Stir frequently to ensure the veggies dont stick. Add just a bit more oil if this starts to happen. Turn off the heat.

In a large bowl, whisk the eggs and then add the salt, pepper, cheese, and the contents from the pan–the broccoli, sweet potato, garlic, thyme).

Heat a tablespoon of olive oil in the same pan over medium heat. Pour in the egg mixture. As the bottom of the frittata cooks and begins to solidify, lift the edges with a spatula to let the liquid eggs run underneath. Turn the heat to low and cover the pan. Cook about 10 minutes, until the frittata is nearly set except for the top.

Turn the broiler on high. Remove the lid from the pan and place the pan under the broiler. Cook until light golden brown on top, no more than 5 minutes. Watch carefully–you don’t want a dry or burned frittata!

Let the frittata cool for 5 minutes before serving.

Meatless Monday: Hearty White Bean Chili

When starting off a new year with painfully cold temps, the only way to deal is to bake and cook up a big pot of something warm and hearty and cozy to fill your belly and heat your whole body from the toes up. This chili is so simple, but so layered with flavor and warmth. Four types of beans, sweet corn, spices, and a creamy surprise ingredient elevate this from a basic to a really special bowl of hearty chili perfect for welcoming in a new year (or otherwise driving out the chill). Here you go.

WHAT YOU NEED
* 1 large yellow or orange bell pepper, chopped
* 1 sweet onion, chopped
* 3t minced garlic
* 32oz vegetable broth
* 4 15.5oz cans of white beans, any type, and a combination is great. Possibilities: garbanzo, cannelini, Northern white, navy, butter, etc.
* 4oz can mild green chilis
* 1T chili powder
* 2 1/2t cumin
* 1t dried oregano
* 1t paprika
* 1/2t salt
* 1/4t ground black pepper
* 1/4t cayenne pepper (optional)
* 1C frozen sweet corn
* 3/4C tahini
* fresh chopped cilantro for garnish
* fresh lemon wedges for serving

WHAT TO DO
Heat a large pot over medium hear. Add a few tablespoons of water, and when its just shimmering, add the peppers, onion, and garlic and cook for 5 minutes, stirring occasionally, to begin softening the vegetables and release the aromatics.

Add everything else but the frozen corn and tahini, and bring the pot to a boil. Reduce the heat to low, cover, and cook for 40 minutes.

Add the frozen corn and the tahini. Raise the heat back up to medium and cook until heated through, just a few minutes.

Serve with a sprinkle of fresh chopped cilantro and a squeeze of fresh lemon juice.