Roasted Corn and Cauliflower Sweet Potato Soup

Looking for vegetarian meal ideas that aren’t “salad”, I came across this recipe on Pinterest.  Of course I had to make it my own and on the day I planned to make it, my friend dropped of some non-GMO corn that she bought at the farmer’s market.  What? You don’t have friends that bring you non-GMO corn and other awesome produce?  Anyway – I started thinking and, well – we came up with Roasted Corn and Cauliflower Sweet Potato Soup.  Yeah.

Here’s what we did:

  • 2 heads cauliflower cut into small pieces
  • 2 ears of corn shucked
  • a couple of pinches of garam masala
  • olive oil
  • 6 sweet potatoes peeled and cut into small pieces
  • 1 large sweet onion, chopped
  • 3 large garlic cloves minced
  • 12 cups of water
  • 1 can coconut milk
  • 1 small bag frozen baby peas

I have whole garam masala that I purchased at the Indian market, but I couldn’t find the spice grinder, so I used the mortar and pestle.  I definitely recommend the spice grinder.

Heat up a dry pan and put the garam masala in it.  Cook and shake or stir until it gets aromatic  - let it cool and then grind, or crush it.

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Preheat the oven to 400 and add the cauliflower to a baking sheet, sprinkle a couple of pinches of the garam masala over the cauliflower, drizzle with olive oil and toss with clean hands.

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Put it in the oven and cook for about 40 minutes (we like ours really roasted and caramelized).

Heat a very large, heavy pot on med/high heat.  Pour a bit of the olive oil in and when it’s heated, add the onion.

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 Cook until the onion caramelizes a bit.

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Add the sweet potato and garlic.  Toss and cook a bit, until you can smell the garlic.

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Add the water, bring to a boil and then lower, cover and simmer until the potatoes are very soft.

Meanwhile take the kernels off the corn, I put a small bowl, upside down inside a large one and run the knife down the side of the cob.  This removed the kernels and doesn’t make a mess.

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When the cauliflower is almost done, add the corn and continue roasting until the cauliflower is the desired shade.  When it’s done, take it out of the oven and set aside.

When the potatoes are soft, you can either blend the soup in a blender (be super careful!) or use an immersion blender.  I so recommend an immersion blender.  I’ve had mine for years and use it more often than you think.  I don’t think I’d ever actually make anything that I had to blend while it’s super hot.  I’m way too clumsy.

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Blend until smooth, add the coconut milk and stir.

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Add the cauliflower, corn and peas, cover and allow to simmer until the peas are warm and defrosted.

Ladle into a bowl, salt and pepper to taste and enjoy!

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So satisfying! Next time I think I’ll use two cups less of the water. But it was really wonderful!



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Ranch Potatoes with Omelette

Last weekend we had our monthly potluck/jam and I decided to make Southwest Ranch Pasta Salad, which is so good you can’t believe it.  I made a double batch of the Ranch Dressing because, yum. I filled 1 l large Ball jar and one medium jar to capacity and there was a little bit left over in the bowl.

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Too much to throw away, but not really enough to start another jar.  The plan for dinner that night was roasted potatoes and eggs, and I had the brilliant idea to toss the potatoes in the dressing before roasting.  So good!  Here’s what I did.

  • One bag of fingerling potatoes cut into fourths (you could use new potatoes, purple potatoes, anything you like)
  • the leftover ranch
  • eggs
  • sauteed mushrooms
  • shredded cheese
  • prosciutto or bacon
  • anything you like in an omelette

Preheat the oven to 400 – toss the potatoes in the dressing

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and spread out on an aluminum foil lines baking sheet.

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Cook for 45 minutes or until golden brown.

Meanwhile, saute your mushrooms,

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Crisp up the prosciutto, if you’re using it and set all the ingredients aside.

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When the potatoes are done, they’ll look like this:

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Trying hard not to eat them all, make your omelettes, add your ingredients as the egg cooks – don’t forget the cheese!

Put a pile of potatoes on the plate and slide the omelette off on top of the potatoes.

I took this picture before I added a little bit of sriracha to it.  Absolutely delicious!

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Roasted Broccoli, Asparagus, Tomatoes, Garlic with Rice Noodles

Gluten free, vegetarian, vegan, healthy… oh.  And easy.  Quick dinner of roasted broccoli, asparagus, tomatoes, garlic, with rice noodles.

This is so delicious and it tastes so good you won’t realize how good it is for you.

  • Three heads broccoli, trim the florets, then peel the stems and cut into coins
  • Two pounds asparagus, cleaned and trimmed
  • Five tomatoes, chopped
  • Lots of crushed garlic – we used about six cloves
  • olive oil
  • sea salt
  • One box of pad thai noodles (or any really, but these feel like linguini and that’s what I wanted)

Preheat the oven to 350, toss the vegetable with salt and olive oil – we used two very large sheet pans for this. Cook for about 30 minutes. Remove from the oven and let sit for a moment.

Prepare the noodles according to the package directions – when you drain them, put the pot back on the stove and add all the vegetables to it – making sure you get all the liquid from the pans into the pot.  Add the noodles back and gently toss.

Serve.

That’s it.  Super easy, super delicious. I had some cold the next day and that was pretty good, too.

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Pesto Pasta Salad

Every month, we have a pot luck at our house, and usually I make some sort of grain salad – they’re delicious, not too expensive, super easy and a real crowd pleaser!  This month, I decided to go with a pesto pasta salad and boy was it’s delicious!  Here’s what I did.

  • 4 boxes bow tie pasta
  • 3 packages mozzarella pearls
  • 3 pints grape tomatoes, sliced in half
  • 1 large English cucumber
  • 2 jars Classico pesto sauce (basil is not in season and Classico brand is quite delicious)
  • salt and pepper to taste
  • Olive oil

Prepare the pasta, cool and set aside (we cook two boxes per pot, drain and cool with water and ice cubes and add the the large container that will hold the whole salad.

Meanwhile, slice the grape tomatoes in half and using a mandoline, slice the cucumber very thinly.

Add one jar of pesto and toss gently, but well, to distribute.  When the first jar is distributed well, add the second and repeat – continuing with gentle tossing.

Rinse and separate the pearls, using a colander. Add them to the salad and toss again.  If the salad seems a little dry, add a couple of tablespoons of oil to coat everything a bit better.

Toss one more time. Plate, serve, and salt and pepper to taste.

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Rice and Beans with a Kick and a Twist

It’s cold everywhere.  Even in Florida. I know you think I’m ridiculous, but when the temperature is in the low 30s at night and the warmest coat you have is a hoodie?  Yeah – like that.  We are not prepared.  I decided to make this to warm us up.  Rice and Beans with a Kick and a Twist!  Spicy, healthy, and vegan too!

  • One large yellow onion, peeled and diced
  • three cloves garlic, peeled and minced
  • big pinch red pepper flake
  • 2 pints sliced baby portobella mushrooms, sauteed in olive oil and set aside
  • 2 cups brown rice
  • 4 cups vegetable broth
  • 1 28 oz. can fire roasted tomatoes, crushed, diced, whatever
  • 1 28 oz. can garbanzo beans drained
  • 2 roasted red peppers, chopped finely
  • 2 chipotles in adobo finely minced (less if you don’t like it that hot – omit if you like it spicy at all)
  • olive oil
  • salt and pepper

Heat a large pan with a tightly fitting lid on Med/High heat.  Add a glub of olive oil – when it’s hot – add the onion and saute.  Let the onion get a little brown and add the red pepper flake and garlic.

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When the garlic is fragrant, add the rice and stir a bit, scraping the bottom to get any stuck pieces off (it’s ok if it’s a little burnt, that’s how paella gets its flavor!)

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When the rice gets a pearly white color, add the vegetable broth.  Bring to a boil, then reduce to low and cover.  Prepare according to the time on the package.

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I use a brown rice that takes about 45 minutes – it’s nice and slow and really gives the rice time to absorb all the flavors.

In the meantime, if you haven’t already, saute the mushrooms, nice and slow, to get that dark color and rich flavor.

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When the rice is down, remove the lid and add the rest of the ingredients, including the mushrooms.  Using a wooden or plastic utensil – gently, but thoroughly combine.

Plate, salt and pepper to taste and serve.

Dinner (5 of 5)

Delicious!  A really nice amount of spice, very satisfying and enough to feed a crowd.  So simple, too!



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Some of the Coolest Women on the Web

Full disclosure: Some of the links below are affiliate links, some aren’t.  ALL are programs, products, women I believe in, whose work I use and recommend whole-heartedly!  Enjoy!

Coming to the end of the year – I can’t believe it! – and as always it’s time to reevaluate, reconsider, dream, scheme next year’s plan,  and acknowledge the year that has passed.  For the third year in a row, I’m using Leonie Dawson’s  Gorgeous Planning Calendar!  I love this planner – it’s so thoughtful and beautiful.  I print it on really nice, 28 lb. paper so that it feels good under my hand and this year, I put it in a disc bound binder -I’m also a member of her “Amazing Biz and Life Academy” and I love it!

In joining the Academy, I’ve come across some really beautiful, interesting, brilliant women who have wonderful offerings.  I thought I’d list some of them here, for you to go off on your own journey.

Gorgeous Mermaid, Kris Oster Enchanted Circle Group.  I’m just finishing up her “Bewitch” course which has been an amazing journey of self discovery and the excavation of my soul’s path!

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Maria Bovin de Labbe Drummer. Artist. Teacher. Passionate Creative. Gorgeous artwork!

Kate from Daily Tarot Girl is a delight!  Daily cards, weekly readings and a post every week from her shadow, Veronica Noir.

Wonderful Dominee of Blessings Manifesting  – Monthly Challenge – Gorgeous Freebies – Self Love Planner… Her chakra challenge was awesome and I highly recommend it.

Hibiscus Moon Crystal Academy – Yummy crystal videos, courses, lots of great information.

Filipa from The Nature Freedom whose Living Nature eCourse, I’m currently taking (and loving).

So there are some of the coolest women on the web.   Do you have any to add?

 



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Spaghetti Squash Puttanesca

I know I’ve posted about Puttanesca more than once, but this was a little bit different.

I mentioned before that Haley is now a vegan and we’re looking for ways to make delicious, vegan choices, that don’t feel like we’re sacrificing anything. This definitely fit the bill and the fact that spaghetti squash is so good for is just dairy free icing on the flourless, eggless cake. (sorry – I couldn’t help myself)

Here’s what we did.

  • 1 large spaghetti squash
  • 1 large onion, peeled and chopped
  • 5 cloves garlic, peeled and finely minced
  • 2 cans of crushed tomatoes
  • 1 small can tomato paste
  • 1 small jar of kalamata olives
  • 1 small jar of capers
  • Extra virgin olive oil
  • pinch of red pepper flake
  • salt and pepper to taste.

Preheat the oven to 400.  Pierce the squash all over with a sharp knife, or the tines of the fork.  This is really important – you don’t want to take the chance that the unreleased pressure from the steam will make your squash explode. Bake for 1 hour. Remove from oven and set aside to cool a bit.  It’s REALLY hot.

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In a dutch oven, heat some extra virgin olive oil – add the onions and saute until translucent. Add a pinch of salt, a pinch of red pepper flake and then the garlic.  When the garlic gets really fragrant add all the tomatoes and stir.  Allow the sauce to come to a slow boil, then lower the heat and add the olives and capers.

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Very carefully and using a kitchen towel or pot holder, slice the squash lengthwise – scoop out the seeds (I use an ice cream scoop) and set aside.  Using a fork, shred the inside of the squash.

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Scoop some squash into a bowl and top with sauce. salt and pepper to taste.

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Crazy delicious.  The non vegans added some grated cheese, but it was fine without it.  The illusion of spaghetti, but much tastier – with a sort of crunchy, nutty effect.  Really delicious!



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Roasted Sweet Potatoes with Rosemary and Quinoa

Remember the daughter who was a pescetarian?  Yeah, she’s a vegan now and while I’m not quite ready to embrace veganism, I am of the notion that it wouldn’t kill any of us to eat more veggies and less meat.  Someone mentioned that sweet potatoes would be a good addition to my daughter’s diet and we all love sweet potatoes, so I made this.  Super easy, super tasty, super vegan! Roasted Sweet Potatoes with Rosemary and Quinoa.

  • 6 large sweet potatoes
  • 6 springs of rosemary
  • 4 tablespoons (I don’t measure, just pour) extra virgin olive oil
  • 2 cups quinoa
  • 4 cups water
  • salt and pepper

Preheat the oven to 400 degrees.  Wash, peel and cube the sweet potatoes. Strip the rosemary off the springs and chop fairly small.  Place on a baking sheet, pour oil over it, salt liberally and toss with your hands.

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Roast for about an hour, until the potatoes are soft.

Prepare the quinoa according to package directions – usually, 2 cups quinoa to 2 cups of water, bring to a boil, lower heat, cover and simmer about 15 minutes. When it’s done, take it off the heat, but leave it covered until the quinoa is ready.  I used a larger dutch oven for the quinoa and when the potatoes were ready, I poured them into the dutch oven.  Make sure you get all the oil that’s left behind – literally pour it right into the pot. Toss and serve – salt and pepper to taste.

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The meat eaters even loved this!  Delicious and super simple, convenient and inexpensive.



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Spicy Mango Sauce

This is crazy easy, crazy good, and you will thank me if you make this.

A few weeks ago, we went to a local farmer’s market and purchased some delicious mango preserves from Patty’s Preserves (I can’t find a link, but I sent her an email and when she responds, I’ll update the post).

We were in a hurry tonight and had asparagus and chicken that needed to be cooked – so I grabbed the mango preserves and came up with this spicy mango sauce that we put on the chicken, poured over the asparagus and stirred in with the rice – it was awesome.  Ready for the recipe?  Got a pen?

1 cup mango preserves and 2 tablespoons of srirachia.  Yep.  That’s it.

We started the rice and preheated the oven to 400.

Next, we cleaned some asparagus, chopped some garlic and combined them on a roasting pan with olive oil and sea salt and tossed.

I mixed preserves and srirachia in a measuring cup…

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Then we heated the saute pan and browned the chicken breasts on each side for about 10-12 minutes

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transferred those to a baking sheet and put a little mango mixture on top of them.

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When the rice has about 20 minutes left, put the asparagus and chicken in the oven.  The chicken should be cooked through in about 20 minutes, but cut into the thickest piece just to make sure.

Plate and serve.  Yum.

Chicken and Rice with Asparagus and Spicy Mango Sauce



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Self-Care for a Mommy Entrepreneur

Today’s guest poster is Patricia Talavera.  Please join me in making her feel very welcome!

As an entrepreneur and mom to a very active two year old, I’m the last person to claim that I’ve got everything figured out. One thing I’m still working on is finding the time for self-care. A few months ago I read an article which said that I am my company’s greatest asset because without me there is no company. I realized that it was just as important to make time for me as it was to make time for everyone else.

A few months ago I purchased Leonie Dawson’s Creating Your Incredible Year workbooks and I decided to do one of the exercises “100 things to do in 2013″. Since I had been slacking I gave myself 6 months to get all my items crossed off.

Here I am 4 months later and I have to say I’m making really good progress. Instead of having to think about how I am going to take care of myself today I can just choose something from the list. And it doesn’t have to be anything huge, my list includes things like finish a book or try a new recipe. It was an eye opening experience to create my list, because I realized the kinds of things that I wanted to make more room for in my life.

If you’re thinking, “100 sounds like a lot!” keep in mind that my list actually consists of 15 items. If you want to start small, that’s okay too. Just start. Sit down and think of five things that would make  you feel energized and refreshed: a long bath, reading, watching your favorite episode of your favorite show. Then commit to finding the time to do those things within the next month. You’ll find that taking just 30 minutes for yourself ever once in a while will do wonders for you.

As an entrepreneur and mom, I often get so caught up in my family and my business that I forget to make myself a priority. Making this list is a great way to keep me on track, hopefully you find something that works for you. Because you deserve it. Wherever you are in life you deserve to be taken cared of because you matter. So take the time and make it happen. Good luck!

Trisha

Patricia Talavera is the co-owner of Save Your Time Biz Solutions as well as the voice behind the company blog. She’s very detail oriented and enjoys managing the day to day operations, as well as the bigger vision for the company. She has an under graduate degree in Psychology from University of Maryland, and a Master’s Degree in Industrial/Organizational Psychology from Argosy University. She’s happily married and has a little girl, Isabelle.

Links:

Website:  www.saveyourtimebizsolutions.com

FB: https://www.facebook.com/saveyourtimebizsolutions

Twitter: @SYTbizsolutions

I couldn’t agree more, these lists are invaluable!  Self-Care for a Mommy Entrepreneur is so important – And if you’d like to share in the workbook Trisha is talking about, check out The Amazing Biz and Life Academy (affiliate link) and don’t forget to check out Save Your Time Biz Solutions!

 

 



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