This White Bean Chili with Roasted Poblanos is so delicious and satisfying. It’s a vegan chili packed with flavor and a little heat. Perfect for winter.
Month: November 2017
Slow cooker Italian Sausage, Peppers, and Onions over farro is a dump and go crock pot meal, my favorite kind. No browning or pre-cooking required for this one. Meals like this are necessary for busy weeknights. Especially around the holidays when you have even less […]
Washing dishes is the bane of my existence. And yet, I always find myself making such a mess in the kitchen that the pile of dishes is ridiculous. Ross often jokes that I try to use every pan we have when making a meal. It’s that bad. Luckily this One Pan Salmon with Parmesan Potatoes limits my need to get out any additional pans or pots. NONE. I do, however, need a bowl and cutting board, but that is all. Sheet pan recipes are really awesome for this reason. They are my new favorite thing so be prepared to see more sheet pan meals on the blog. Also, I bought use this Nordic Ware Sheet Pan and highly recommend it.
The tricky part when cooking with this method is knowing how long to cook all of your different ingredients evenly. You will need to set a timer as a reminder, but it’s really easy to build a meal using one pan. Think of it as layering… starting with the toughest or firmest ingredients and working your way to the smallest or most delicate. This one pan salmon with Parmesan potatoes is packed full of flavor. I’ve added lemon juice, garlic, honey, and Parmesan because they pair so well with salmon. Asparagus round out this meal and also goes so well with lemon. I love this tangy combo!
One of the most important things to remember when making this meal is to cut all of your veggies so they are the same size. This helps them cook evenly. You’ll start by cooking the potatoes first, then adding the salmon and asparagus later. I always recommend putting the meat in the center of the pan. The middle of the pan gets less heat when compared to the outer edge, so things in the center cook more gently.
I hope you enjoy this easy weeknight dinner. And most of all, enjoy the lighter clean-up. Maybe spend a little more time doing something fun or to catch up on your favorite shows.
This Open-Face Italian Sausage Sandwich isn’t any ordinary sandwich…it’s a class act. Sweet or hot Italian sausage is paired with sharp provolone, fresh spinach, and roasted red peppers in this version. (I told you it was classy). I serve it up on fresh Italian bread […]
This recipe is simple yet elegant 15-minute pasta with tomatoes, spinach and Parmesan is truly perfect for an easy weeknight meal. It’s made with healthy, fresh ingredients rather than jarred pasta sauce. Don’t get me wrong, there is still a time and a place for […]
If you try anything new from reading my food blog, I hope that it ends up being Romesco Sauce. This sauce is life-changing and I do not use those words lightly. I first read about it from an amazing vegetarian food blog, Naturally Ella. Then I went to Barcelona, Spain and tried it. It was AMAZING.
What is this life-changing Romesco sauce that you speak of?
It’s a sauce main mostly of roasted red peppers and nuts that originated in the Catalonia region of Spain. Originally, it was made by fisherman to be eaten with fish, but I think it’s so versatile. Traditionally, its made with bread for a thicker version, but I actually prefer to make it without.
Is Romesco sauce complicated to make?
Nope. The version I’m offering you today is simple and comes together in a blender with very little prep. You could roast your own red peppers if you have an abundance in the summer, but I used a jar of store-bought roasted red peppers and it was still delicious.
Now that you’ve convinced me to make it, what do I do with it?
Like I said earlier, it was originally and commonly paired with fish, but I have found many uses for it. I put it on eggs, use it as a spread on sandwiches, pair it with chicken, and use it as a dipping sauce for breads and veggies. Maybe you’ll use it as a sauce for your next pizza or put in on pasta too? It’s THAT good. Also, I may or may not eat it by the spoonful, but that’s just me. Feel free to get creative with it.
Now that I’ve (hopefully) convinced you to make Romesco sauce, you can try it on this Open Face Italian Sausage Sandwich because it’s so tasty. Check out my version below and enjoy your new-found, versatile sauce. I hope you love it as much as I do.
Any peanut butter lovers out there? Surely I am not alone in my love affair with PB? If you’re like me then I’m sure jam is a necessity in your house, too. If you’re nodding along then you’re going to love this recipe. This amazing […]
Making your own homemade taco seasoning is so easy. This combination of spices offers a balanced flavor with minimal heat. Make it ahead and store with other spices in air-tight container.
Do you love Mexican food? Me too! These slow cooker chicken fajitas are will definitely help satisfy those cravings at home. Do you also struggle with what to order every single time you go out to a restaurant because you want all of it? We are kindred spirits. Obviously, when dining Mexican – we always order the guacamole. That’s a no-brainer. But beyond that, I go back and forth between menu options until the very last second. I think that ordering anxiety is a real thing – and I have it. While we are on the topic of eating out, another rather annoying truth is that Ross ALWAYS seems to order better than I do. Despite being annoying, it works out in my favor because we always share meals when we go out to eat. Better to try 2 dishes than just one, right?
One of my favorite things to order when we go out for Mexican are fajitas. It’s probably, no definitely, 100% because of the awesome sizzling skillet that they come out on every time. Best. Presentation. Ever. When I don’t order them, I end up envious of that person across the restaurant that did order fajitas. It’s a vicious cycle. But I swear, I never learn my lesson.
Okay, less about my weird quirks and more about these slow cooker chicken fajitas. They won’t sizzle, but they are pretty darn awesome. They’re also easy making them double awesome. I’d recommend you try making your own taco seasoning (feel free to try our recipe) ahead of time to use for these, but if you’re in a pinch, go with the store bought kind. Just dump everything into the slow cooker and let that baby work its magic. Then come home to some delicious fajitas. You won’t be struggling with ordering anxiety or envy either. Although, you might end up feeling a bit confident because of this awesome and easy dinner you provided. Go ahead, give yourself a little pat on the back, you deserve it! Serve these up for a quick and easy weeknight meal that everyone will be happy to bite into.
One of my biggest guilty pleasures used to be ordering Chinese Take-Out. Not anymore. This Easy Beef and Broccoli Stir Fry recipe is so simple and delicious. It’s better than take-out and it’s healthier too. You can make meal this with pretty simple ingredients available […]
Why does it always seem like I have over-ripened bananas sitting on my kitchen counter? Maybe it’s because I buy bananas pretty much every single time I grocery shop. I love them, eat them daily, but STILL have some leftover. Does this happen to you? If you’re like me and you end up in this situation, these quick and healthy banana oat muffins come to the rescue every single time.
Here are the great things about these muffins:
- They are flour free
- They are refined sugar free
- They freeze well
- They’re delicious and taste like banana bread, only bite-sized
Reason #4 is really important to me. I love banana bread, but if I make it in a loaf pan, I’ll eat it all. By myself. That’s a lot of banana bread for one person. Ross doesn’t like bananas so he doesn’t help me eat this treat at all. But that’s why I wanted to create banana oat muffins. A bite-sized version that I could make and freeze. It helps me control myself and my banana bread cravings. It also kinda doubles as a quick on-the-go breakfast in a pinch.
I adapted this recipe from Pinch of Yum’s https://pinchofyum.com/banana-bread-muffins. Lindsay at Pinch of Yum has awesome ideas and recipes over there, so inspiring. I loved how she used a few dates in these rather than other added sweeteners. It really works well! I’ve been adding medjool dates to anything and everything lately, like these: no-bake energy bites
I added a few more ingredients to my healthy banana muffins, but they are still super easy to make. For these, you just need to mix everything up in the blender. You could easily use a food processor too if you have a less than powerful blender. My Ninja got the job done.
Just bake these up, individually wrap them, and freeze them. Then you can have one whenever you need a healthy snack or a quick breakfast on-the-go.
Easy and delicious BBQ Chicken Stuffed Sweet Potatoes make a perfect weeknight meal. Stuffed with sweet and savory ingredients everyone will love.
Wholesome and delicious muffins made with sweet potato, chia seeds, oats, and whole-wheat flour. They taste great and are a perfect choice for a busy on-the-go breakfast.
If you’re a hummus lover, then we are kindred spirits. Also, you need to make this roasted beet hummus. Like yesterday. I’m a huge fan of hummus and use it all the time. I can eat it with veggies or naan and call that dinner. I’m not even embarrassed about it. I recently bought beets at my farmers market. Is it just me, or are they hard to resist? They taste so amazing! I was looking around for new ways to use them and was inspired by a recipe shared by the minimalist baker. Her pink beet hummus was too inviting not to give it a try. I’m so happy that I did – so delicious!
First of all, the color is so fabulous. It’s vibrant and cheerful. I don’t really know how anyone could not be happy while eating it. I fully enjoyed dipping my veggies and pita chips into this bright pink hummus. You will too. Since I was using roasted beets, I thought I’d try roasting the garlic too. Have you had roasted garlic? If you haven’t read this quick how to on roasting garlic from The Kitchn and get going – it will change your life. It’s sweet and so different from raw garlic. Pro Tip: Make a few extra while your roasting, because you’re going to want them on everything.
Once the beets and garlic roasted and cool enough to handle, toss it all into a high powered blender.The hummus had a creamy and whipped texture. This whole recipe came together in 5 minutes (once the roasting was complete). You really need to serve this at your next get together with friends – they’re going to love it. If the color doesn’t wow them, the taste surely will!
Tag us: @straightandfarro on Instagram so we can see pics of your roasted beet hummus!
Instant Pot Beef Barbacoa is simple and delicious. This is one of the most convenient ways to make perfect, fall apart shredded beef for all of your favorite meals.
Craving something cheesy, saucy, and delicious? Always. Eggplant Roll-Ups with Spinach an Pesto are here to help. But maybe you’re like me and you’re also looking for something low-carb. Probably because it’s the day after Halloween and you’ve been secretly binge eating candy for the past few days? Hi there, welcome to the club! I feel you’re pain. No worries, we’re here to help get this train back on track.
These Eggplant Roll-Ups are so delicious. Yes, they have cheese in them, so maybe they aren’t the healthiest meal you’ll find on our blog. BUT, they have eggplant, spinach, and pesto too. In my book, that counts as healthy. Anything is healthier than the current alternative – to continuing filling up on Twix bars (they’re mini though!!). So let’s just say these eggplant roll-ups are going to help us reset and get back on track. After all, it is November now and I’m looking ahead to the holiday treats, yikes.
Eggplant roll-ups are also known as rollatini in some Italian households, but they’re usually breaded and fried. I’ve lightened these up by using part-skim cheese, omitting the breading, and baking them. I assure you, they are so good. Eggplant Roll-Ups still count as comfort food in my book, even though they aren’t filled with refined carbs. Maybe it’s the warm, cheesy center? Regardless, they make me happy and I think they’ll make you happy too! I usually eat 2 roll-ups and a large salad for dinner and feel quite satisfied.
Although easy to make, this recipe does have a few important steps that you shouldn’t skip. Check out the notes below to see what more about that. I hope you enjoy these as much as I do.
Looking for other great ways to use eggplant? Try this frittata recipe: https://straightandfarro.com/recipe/roasted-vegetable-frittata/