Especially with this dish it is important to really look at the ingredients you have on-hand in your own refrigerator. Feel free to add extras. Other veg that may work well here includes green onions, Brussels sprouts (sliced thinly), or even tomatoes (added raw, at the end).
There are times when all I want for dinner is a delicious side. I can't be bothered to make an "entree" portion, so I make a side dish and just give myself a non-side sized portion. This was, for example, what happened last night. Additionally, I found myself with a large container of tri-color couscous and was inspired to throw this fabulous dish together. I will say that this dish is great as a side (as my husband and sister-in-law enjoyed) or as a main.
Especially with this dish it is important to really look at the ingredients you have on-hand in your own refrigerator. Feel free to add extras. Other veg that may work well here includes green onions, Brussels sprouts (sliced thinly), or even tomatoes (added raw, at the end).
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Every once in a while I make something so delicious that it surprises me and I completely forget to take any pictures. This is exactly what happened last night. I had no idea that I had a killer meal on my hands.
After a long day of driving home from a busy weekend in California the last thing I wanted to do was slave over dinner. But, I did want a warm home cooked, healthy meal to help me recover from all the crap we ate over the weekend. This dish was the amazing result. I'm someone who really, really enjoys a sweet potato. Be it fries, be it mashed, be it anything delicious. However, I am a victim of restaurant-love for these oddly shaped root vegetables. If I decide to cook one of these bad-boys, it's usually in a microwave, with a little garlic powder. Yep. Pretty boring. Knowing this about myself, I decided to venture out into the world of sweet potato burgers. And, if I do say so myself, they turned out surprisingly well! Don't be afraid, these one's aren't too sweet, not dry, they don't fall apart, and you will become addicted! Pasta is, and should be, a once-in-a-while indulgence. It's delicious and versatile but the carbs can really bring you down. I decided last night to test out this new recipe. And if we were going to have "real" pasta (not spaghetti squash, not strands of delicious zucchini) it was going to be loaded with extra fiber. This recipe is creamy, flavorful, stuffed to the brim with veggies and completely satisfying. My husband had no complaints. I topped his with a few sliced, seasoned chicken tenders and mine came with two little Gardein chicken tenders (not pictured), too. The pasta was served with a side of Roasted Brussels Sprouts. I had this as my main dish last night at dinner. My husband, however, had this as a side dish with his chicken breast. After he took his first bite he commented on how much I've been experimenting with different kinds of glass noodles and how much he liked this dish! I was shocked and pleased--he not only thought I made him a noodly side but that it tasted wonderful. I happily explained to him that these were not his (and mine) beloved glass noodles but squash instead. I guess it's pretty obvious that I'm still on a significant soup kick. Can't shake it, and well, I guess I don't really want to. I'm enjoying these warm soups on these chilly Arizona evenings. Though, it's definitely not as cold here as it has been back east. At any rate, I was inspired by a recipe that I found yesterday. I decided to change up a few things, add a couple ingredients and see what happened! The result was just as expected--purely delicious and totally vegan. My husband loves to eat Thai food as well, so I added some shrimp to his serving. He really enjoyed the flavors and even added a few dolops of chili garlic paste for some extra spice. I think it's clear to say that I have an affinity for all things gnocchi, all things kale, all things cauliflower. So I've reinvented my gnocchi soup recipe, again! This time I mixed my pesto soup with a vegan cream of mushroom soup! It was amazing. Though my recipe is quite different, I was inspired by this recipe on the New York in Green blog. It's been chilly here, yes, even in AZ. Not as cold as our East Coast friends, but cold still. Our home has been afflicted with seasonal allergies. This soup seriously helped my throat and sinuses. Don't know what it was--probably the kale and mushrooms! Yum! It rained all weekend. I mean all day, everyday. Being a native Phoenician, I loved it! To celebrate, I made a delicious oven roasted tomato soup. I also stayed inside and completed plenty of home improvement projects. But that's another blog post, entirely (though, there are a few pictures of my handy-work below). The soup turned out perfectly and was just the way to wrap-up the weekend. I was in a mood for alfalfa sprouts and cucumbers. I love the fresh combination. I decided the best way to get this fix was to make a delicious veggie sandwich. Little did I know it wold turn out to be the best dang veggie sandwich, ever. Coincidentally, that's also what this entry is named. Weird how that works out! This recipe is vegetarian due to the slice of cheese I used. Leave the cheese off and you get a vegan specialty, sure to knock your socks off. Now, the ingredients I used were not measured. It's the flavors I was looking for. The measurements are fairly good guesses. Feel free to make this sandwich your way by adjusting how much (or little) of each thing you want. This soup is one of those that takes less than 45 minutes from cutting board to dinner table. I compiled a few different recipes and techniques to get the finished product, which confess I forgot to take a picture of until I had divvied it up for today's lunch at work! So even though the picture is a little odd, the flavor is amazing! My husband even loved it. The "layered" part comes from how the soup cooks, in layers! And you will need your immersion blender for this one. Just helps in the speedy-ness of the whole thing. Who has time to use a blender in batches? Certainly not me! I have a dog to play with and TV to watch. |