It seems like beans are a staple item in most vegetarian’s diets and that is definitely true for me. Some of my favorite dishes on this blog center around black beans like the Spicy Black Bean Soup, Black Bean Burgers, and the Southwestern Salad. And, after making this lasagna last weekend and eating the leftovers for a few nights I can confidently say that this is yet another black bean dish that I’ll be eating on a regular basis!
The prep-work for this lasagna is minimal. Mince some garlic, shred a little (or a lot!) of cheese and stir some beans and spices together and you’re basically done. This is also a great dish to prepare ahead of time. Once the layers are assembled just cover it tightly and refrigerate until you’re ready to cook.
- 15 oz. black beans, drained
- 1 1/2 cups frozen corn
- 4 green onions, chopped
- 1 tsp. dried oregano
- 1/2 tsp. cumin
- 2 cloves garlic, minced
- 1/2 tsp. salt
- 28 oz. can fire roasted diced tomatoes, drained (some liquid will remain, that’s fine)
- 9-12 no-boil lasagna noodles
- 8 oz. shredded Mexican blend cheese, I used half pepper jack and half monterey blend)
- Pre-heat the oven to 400 degrees and have a 9 x 9 in pan nearby.
- In a large bowl, combine the black beans, corn, green onions, oregano, cumin, garlic, and salt.
- Spread a thin layer of tomatoes on the bottom of a 9 x 9 pan. Layer with 3-4 noodles. On top of the noodles, spread about 1/3 of the bean mixture. Layer with 1/4 of the remaining tomatoes and 1/4 of the shredded cheese. Repeat the layers two more times. For the final layer, use noodles, tomatoes and cheese.
- Cover tightly with foil and bake for about 35-45 minutes until the noodles are tender. Remove the foil and bake another 5-10 minutes until the cheese is melted and lightly browned. Remove from the oven and let stand for at least 10 minutes before slicing and serving.
Makes: 4-6 servings
We were supposed to have rain this weekend, but it ended up being pretty clear and nice. I finally pulled my lawn chairs out of the shed and set them up on my little deck, it was great to spend some time sitting outside reading. Boomer and I also went to the lake today for a hike and he was so happy to finally be able to swim again now that everything has melted.
While I certainly had time to make something more elaborate for dinner tonight, it was too nice outside to spend much time in the kitchen. This meal only took a few minutes to put together, but it tasted delicious. I’ll definitely be keeping this recipe in rotation for quick week-night (or lazy weekend!) meals.
- 2 cups fresh basil leaves, packed
- 1/2 cup shredded Parmesan cheese
- 1/2 cup olive oil
- 1/4 cup pine nuts
- 2 cloves garlic, minced
- salt and pepper
- 2 tbl. olive oil
- 1 lb. potato gnocchi (I used DeLallo)
- Parmesan cheese for topping, optional
- Combine the basil, garlic and pine nuts in a food processor and pulse until chopped. Slowly add the olive oil while the food processor is running and process until smooth. Add the cheese and pulse briefly until combined. Salt and pepper to taste, then set aside.
- Cook the gnocchi according to the directions on the package then drain. Heat the olive oil in a skillet over medium-high heat. When hot, add the gnocchi in a single layer and cook without stirring for about 3 minutes until the gnocchi is lightly browned and crisp. Flip the pieces of gnocchi over and cook for another 3 minutes until the other side is brown. Remove from heat and add 1/4-1/3 cup of pesto (you’ll have some pesto leftover) and garnish with additional Parmesan cheese.
Makes: 4 Servings
I was recently introduced to farro in the cafe at work and I’m completely hooked. If you aren’t familiar with farro, it’s a grain that tastes somewhat similar to brown rice. The texture is great and it is just as good re-heated for leftovers as it is the first night. I had a hard time finding farro locally, but finally located it at Trader Joe’s, I would imagine you could find it at Whole Foods or a similar store as well.
For my inaugural batch of farro, I decided to make my favorite pasta dish and use the farro instead of pasta. Honestly, it was even better than the pasta version! I loved the nutty flavor of the farro with the fresh vegetables, caramelized onions, and tart cranberries.
Fresh Vegetable Farro
- 8 oz. farro
- 3 tbl. olive oil, divided
- 1 onion, chopped
- 1 1/2 cups broccoli flowerets
- 1 red or green pepper, chopped
- 1 cup thinly sliced carrots
- 3/4 cup dried cranberries
- 1 tbl. dried Italian herb mix
- Coarse ground sea salt and pepper
- Boil a pot of water and cook the farro according to the directions on the box. While the water is heating up and the farro is cooking, prepare the rest of the vegetables.
- Heat the olive oil in a large skillet over medium heat. When the oil it hot, add the onions and cook until brown and caramelized. Add the broccoli, carrots, and peppers and cook until the vegetables are slightly tender. It’s best if the vegetables still have a crunchy texture, so don’t overcook. Add the cranberries, herbs and salt to the cooked vegetables.
- When the farro is done, drain it and return to the pot. Pour in the vegetables and stir to combine. Salt and pepper to taste.
Source: An Original
Boomer and I spent a great weekend visiting my second cousins who live a few hours away from us. I hadn’t actually met them before, but Boom and I instantly felt at home in their lovely house with all their dogs. Boom had a lot of fun playing with the other dogs on their farm and is pretty worn out. He has been sleeping quietly ever since we got home!
I didn’t have much in the house to make for dinner tonight; I should have gone to the store but it was raining really hard and, well, I was being lazy. I decided to improvise with some ingredients I had on hand and I’m really pleased with how this dish turned out. Orzo is one of my favorite types of pasta, I love how it turns so creamy with just a bit of Parmesan cheese. If you end up with leftovers, add a splash of milk to the pasta before you re-heat it to help retain the creamy texture.
Cheddar Broccoli Orzo
- 1 tbl. butter
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 8 oz. orzo
- 2 cups vegetable or chicken broth
- 1 1/2 cups broccoli florets
- 2 tbl. parmesan cheese, grated
- 1/3 cup sharp cheddar cheese, grated
- 1/4 cup milk (optional)
- Melt the butter in a saucepan over medium heat. Add the onion and cook for 3-4 minutes then stir in the garlic and orzo. Continue stirring for 2 minutes.
- Add the broth and cook for about 10 minutes. Stir in the broccoli and continue cooking for several more minutes until the orzo absorbs the broth and the broccoli has softened. Stir in the parmesan and cheddar cheeses then salt and pepper to taste. Add 1/4 cup of milk if desired to give the pasta a creamier texture. Enjoy!
Makes: About 3 servings as the main course, about 5 servings as a side dish
This mac and cheese recipe is basically the opposite of a healthy, low-calorie dinner. But, this warm, creamy, cheesy, pasta dish is perfect after a long day spent outside in the winter weather. The key to the creamy texture is the combination of cheddar and colby cheeses. Recipes that use only cheddar usually result in a grainy sauce, the addition of colby ensures that the sauce is incredibly smooth. I know purists would disagree with my addition of the onion, but I like having onion in nearly everything. Feel free to leave it out if you disagree! I enjoyed mixing the mac and cheese with some steamed broccoli so I could kid myself into thinking it was a little healthier, I’m sure it would be good with other vegetables too.
If you want to make the recipe ahead of time it can be kept in the fridge for 2 days before cooking.
Classic Mac and Cheese
- 1 pound pasta shapes, I used shells
- 6 tbl. unsalted butter
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 1 tsp. dry mustard
- 1/4 tsp. cayenne pepper
- 6 tbl. flour
- 2 1/4 cups low-sodium vegetable broth
- 3 1/2 cups milk (low-fat will work fine)
- 1 lb. colby jack cheese, shredded (about 4 cups)
- 8 oz. extra-sharp cheddar, shredded (about 2 cups)
- ground black pepper
- 1-2 cups additional cheddar cheese to top, optional
- Preheat the oven to 400 degrees.
- Bring a pot of lightly salted water to a boil. Add the pasta and cook for 5 minutes until the pasta is just beginning to soften. Drain the pasta and set aside.
- Return the pot to the stove over medium-high heat and add the butter. Once melted, add the onion and cook for several minutes until softened. Stir in the garlic, mustard powder, and cayenne Cook for about 30 seconds until fragrant. Stir in the flour and cook, stirring constantly, for about 1 minute. Slowly whisk in the broth and milk and bring to a simmer. Cook, stirring frequently, for about 15 minutes until the sauce is slightly thickened. Remove from heat and stir in the cheeses until completely melted. Add salt and pepper to taste.
- Stir the pasta into the cheese sauce until all the noodles are covered. Pour into a slightly greased 9 x 13 in baking pan. If desired, sprinkle some additional cheddar cheese over the top. Bake for about 25-35 minutes until the sauce is bubbling and hot. Enjoy!
Makes: 8-10 servings
When I was a kid I couldn’t stand tomatoes and would pick them out of nearly everything. I remained convinced for a long time that I hated tomatoes and it wasn’t until I tried some delicious bruschetta that realized that they could be pretty good. Tomatoes still aren’t on the top of my list of favorite foods, but I can’t turn them down when they’re combined with fresh basil and mozzarella.
This simple orzo pasta salad is incredibly quick and easy to make. You can eat it at room temp (my preference) or chilled which makes it a great summer dish.
- 2 cups low sodium vegetable or chicken broth
- 1 cup orzo
- 1/2 pint cherry tomatoes, sliced into bite-sized pieces
- 1 cup bocconcini (mozzarella balls), halved or quartered
- 1 tbl. olive oil
- 3 tbl. basil leaves, chopped
- salt, pepper and Italian Seasonings to taste
- Pour the broth into a pot and place over medium high heat until boiling. Add the orzo and cook for about 8 minutes until al dente, stirring occasionally. Drain and set aside to cool.
- Once the orzo is cool, place it it a bowl and stir in the olive oil, basil, and seasonings. Gently stir in the tomatoes and mozzarella. Serve at room temperature or chilled.
Makes: 3-4 as main course, 6+ as side dish
Boom and I spent the last week house-sitting for a family with two yellow labs. Their dogs are super cute and Boom and I had a great time hanging out with them. For the most part I think Boom enjoys being an only child and getting all of my attention, but he definitely has fun when there are buddies for him to play with too.
The ‘kids’ waiting impatiently for breakfast!
One of the things I love about staying at this house is their big, beautiful kitchen. The big kitchen does come with two extra dogs who like to hang out and ‘help’ with the cooking but all the counter space makes up for the additional tripping hazards!
I really enjoyed the last orzo dish I made and this one turned out just as well. The flavors from the caramelized onion, sweet potato and kale are delicious with the light balsamic vinegar dressing. Anytime a dish involves caramelizing onions you know you’ll need to plan to spend some time in the kitchen, and this is no exception. But, if you’re looking for an excuse to be in the kitchen for a little while and you want a tasty, healthy dish at the end, this is a great option!
Orzo with Caramelized Onion, Sweet Potato and Kale
- 2 1/2 tbl. olive oil, divided
- 1 medium sweet potato (about 1/3-1/2 pound), diced
- 1 small onion, diced
- 1/2 pound orzo pasta
- 2 cups sodium-free broth, vegetable or chicken
- 2 tbl. Parmesan cheese
- 2 cloves garlic, minced
- 1/2 tablespoon balsamic vinegar
- 1 tablespoon soy sauce
- 3 big leaves kale, stalks removed and leaves chopped
- Salt and pepper
- Pour 1 tbl. olive oil in a skillet set over medium heat. When the oil is hot, add the sweet potato. Cook and stir occasionally for several minutes then add the onion. Continue to cook and occasionally stir until the onion is soft and beginning to caramelize.
- While the vegetables are cooking, add 1 tbl. olive oil to a medium-sized pot over medium heat. When the oil is hot, stir in the orzo. Stir frequently for 3-4 minutes until the orzo is lightly toasted then pour in the broth. Simmer until the orzo has absorbed the broth and is tender. If necessary, add an addition 1/4 cup of water or broth to allow the orzo to fully cook. When the orzo is done, turn off the heat and stir in the Parmesan cheese. Cover with a lid and let sit until the vegetables are finished.
- When the onions are beginning to caramelize, add the garlic and cook for several minutes. Whisk the balsamic vinegar, soy sauce and 1/2 tablespoon of olive oil together. Pour into the skillet with the vegetables and stir to combine. Add the chopped kale and stir for a couple of minutes until the kale wilts.
- Add the vegetable mixture to the cooked orzo and stir to combine. Salt and pepper as needed. Serve and enjoy!
Makes: 3 servings as main dish, 5-6 as side dish
A few weeks ago I found myself with some leftover rice in the fridge and not enough vegetables to make a stir fry. I had been looking forward to trying this recipe for a while and it was the perfect opportunity! I love creamy, cheesy casseroles and this one turned out really well. I used cheddar cheese when I made it, but next time around I think I’ll use pepper jack instead to give the casserole a little spice.
Spinach Rice Bake
- 10 oz. fresh spinach
- 1 tbl. water
- 1/2 tbl. olive oil
- 1/4 onion, chopped
- 1 1/2 cup cooked brown rice (measure after cooking)
- 1 cup shredded cheese (cheddar, mozzarella, or pepper jack)
- 1/3 cup milk
- 3 eggs, beaten
- 1 teaspoon salt
- Pre-heat the oven to 325 degrees and grease a 8 x 8 inch baking dish.
- Place the spinach and water in a large skillet over medium heat; cover and cook until the spinach wilts. Drain the spinach and set aside.
- Return the skillet to the stove and heat the olive oil. Saute the chopped onion for a few minutes until translucent.
- In a large bowl, combine the brown rice, cheese, milk, eggs and salt. Stir in the onion and wilted spinach. Pour into the prepared 8 x8 inch pan and bake for 35-40 minutes until set in the middle
Makes: 4 servings
I’ve been eating a lot of soup the last few weeks. This is my last week of grad school and it has been busy to say the least. Soup is my go-to meal for busy weeks since I can make one batch and just re-heat it each night. Luckily I love soup, so that works out pretty well but eventually you get to the point where it would be nice to eat with a fork.
I didn’t have a lot of time to spend in the kitchen, but I wanted to whip up something tasty and comforting and this definitely fit the bill. This orzo dish came together in no time and is really creamy, even though it’s made with broth not cream. I put peas and spinach in here, but you could certainly throw in addition vegetables if you’d like.
I served this as the main dish, but it would be a great side too. If you have leftovers, I suggest adding a splash of milk to the pasta before you re-heat it. Pasta sometimes gets dry in the fridge and the milk will help the leftovers stay creamy.
Orzo with Peas and Spinach
- 2 tsp. butter
- 2 tsp. olive oil
- 1/2 sweet yellow onion, diced
- 2 cloves of garlic, minced
- 8 oz. orzo
- 2 cups vegetable or chicken broth
- 1 cup frozen peas
- 8 oz. fresh spinach
- 2-3 tbsp parmesan cheese (or more if desired)
- Sea salt and freshly cracked pepper, to taste
- Melt the butter with the olive oil in a pot over medium heat. Add the onions and cook for 3-4 minutes then stir in the garlic and orzo. Continue stirring for 1-2 minutes.
- Add the broth and cook until the orzo absorbs the broth, about 15 minutes. Add the spinach and frozen peas and stir until the spinach wilts and the peas are hot. Stir in the Parmesan cheese then salt and pepper to taste. Enjoy!
Makes: About 3 servings as the main course, about 5 as side dish
This is my last day of spring break before classes resume next week. I wish I could say I spent my break travelling to some warm and sunny location, but instead, I stayed home and worked frantically on my thesis and various papers that I need to finish up for school. Initially I had plans to cook and bake a ton this week but writing and researching sucked up most of my time and I wasn’t able to cook as much as I’d hoped. Ah, life as a grad student!
I threw together this pasta early in the week and it was great. It made enough that I had leftovers for a few nights and it was the perfect comfort food meal after a day of studying!
Spinach and Artichoke Baked Pasta
- 14 oz. farfalle pasta (or other short pasta)
- 1 tbl. olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 cup sour cream (I used reduced-fat)
- 4 oz. cream cheese, room temperature (I used reduced-fat)
- 3/4 cup shredded parmesan cheese
- 1 tsp. lemon juice
- 10 oz. frozen spinach, thawed and drained
- 13.5 oz. artichoke hearts, chopped
- 1 cup shredded mozzarella cheese, divided
- Salt & pepper to taste
- Preheat oven to 425 and butter a 2.5-3 qt. casserole dish.
- Cook the pasta according to the directions on the box. Reserve 1/4 cup of the pasta water when you drain the pasta.
- Heat the oil in a skillet, when the oil is hot add the onion and cook for about 5 minutes until the onion has started to soften. Add the garlic and cook for another minute. Turn off the heat and set aside.
- Mix together the sour cream, cream cheese, parmesan cheese, and lemon juice in a large bowl. Add the onions, garlic, spinach, artichokes, 1/4 cup of pasta water and 1/2 cup of mozzarella and stir to combine. Stir in the drained pasta then salt and pepper to taste.
- Pour into the greased dish and sprinkle the rest of the mozzarella cheese over the top.
- Bake for 10 to 15 minutes until golden brown on top. Serve and enjoy!
Makes: About 6-8 servings