baked ziti with eggplant + red wine sauce

This authentic Southern Italian pasta from Ciao Italia is full of flavor with accents of red wine, garlic and olives. I skinned and crushed my own fresh tomatoes (heaven), but you can use a can of crushed tomatoes to save time.


  You'll Need:
Ziti- 8 oz.
Eggplant- 1, peeled & chopped
Crushed Tomatoes- 4 regular tomatoes or a 28 oz. can
Black Olives- 1/2 cup, chopped
Garlic- 3 cloves, minced
Onion- 1, minced
Red Wine (fruity like Centine)- 3/4 cup
Pecorino Cheese- 1/2 cup
Parsley- 1/4 cup, chopped
Salt & Pepper
Optional- 1/2 teaspoon hot pepper pesto

How to make your own crushed tomatoes: Boil tomatoes for 1 minute then put in ice water. Skins will slide right off. Cut off tops and any rough cores. Squeeze over sink to remove most water and seeds. Crush with masher. Done!


Saute onion in olive oil 4 minutes. Then add garlic, cook 4 more minutes. Add hot pepper pesto if using. Stir in red wine (about 1/4 cup). Turn heat to high, once bubbling, turn back to low. Once most wine has evaporated, remove onions & garlic from pan- set aside.

Add eggplant to pan, cook in olive oil about 7 minutes or until tender. Season with salt & pepper. Once tender, add onions/garlic back in and then crushed tomatoes.

Add black olives and chopped parsley. Add 1/2 cup more wine. Mix all and simmer 20 minutes. It starts off chunky, but it will get more like a sauce...

Meanwhile, boil water and cook ziti. (Do not cook fully though, because it's also going in oven). Drain.

In a sprayed casserole dish- combine pasta and sauce when both are cooked. Stir in grated pecorino cheese. Top with slices of fresh buffalo mozzarella cheese.

Bake covered at 350 for 25 minutes.

migas

I love this recipe for a traditional Mexican breakfast. Migas, meaning "crumbs" in Spanish, consists of cooking eggs and tortilla chips, along with whatever else you want to toss in.  I admit, I was a bit skeptical to how it would turn out the first time I tried it. Breaking crispy tortilla chips into wet eggs seemed weird, but once they cook they make a delicious texture; the tortillas get nice and soft and mix perfectly with the egg. I make this almost every weekend. 

You can leave out the onion if you want to make this really easy, but I really think the onion salt (seasoning) & cheddar are essential. Add any chile peppers or salsa if you like.

Serves 2

You'll Need:

Eggs- 5
Tortilla Chips (like Tostitos)- 8-10 broken (mix of big & small pieces is good)
Onion- 1/4 cup minced
Sharp Cheddar- shredded, 1/3 cup
Onion Salt- to taste
Salt & Pepper- to taste


Whisk eggs, salt & pepper in bowl.


Saute onion in sprayed pan. Once onion is cooked (3-4 mins.), add eggs. Immediately add broken tortilla chips. Mix chips around so they are evenly spread out.

Scramble eggs as usual, mixing around the pan, never letting them stick.
Once eggs are almost done- season with onion salt and add cheddar cheese. 

[vegetarian migas, vegetarian breakfast, vegetarian mexican, sunday breakfast]

halloween heels

They're sexy. They're strange. They're the perfect heels for halloween. Buahaha-wait, it's still only September? Whatever.

Lulus.com - Promise Monsta Black Studded Platform Pumps





Lulus.com - Mixx Abby Red Kid Suede Platform Pumps





butternut squash soup

I thought this would be a good dish to kick off the official start of the fall season. I found this recipe a couple of years ago when i got my wisdom teeth yanked out. It was the only thing that really made me feel better. It's creamy, delicious and good for you.

1 Butternut Squash- cooked, skinned, cubed (or 2 Stahlbush Farms frozen bags)

Sweet Onion- 1/4 cup
Vegetable Broth - 1 qt.
Cream Cheese - 8 oz.
Brown Sugar- 1/3 cup
Cinnamon- to taste
Ginger- to taste
Salt & Pepper- to taste
Nutmeg- optional
Cayenne Pepper- optional


Either cook butternut squash in oven 30 minutes.

OR cook 2 bags of frozen squash in the microwave. Sprinkle squash cubes with water, cover with Saran-wrap and microwave until warmed through. 

Set aside any butternut squash chunks you want to incorporate in the soup, if any.


Sauté onion in a little bit of butter until tender.


In blender or food processor, blend cooked squash, cooked onion, broth, cream cheese, brown sugar, ginger, cinnamon, and pepper until smooth. 


Heat in on stove until warm. 


Top with dollop of sour cream and serve. 

Tip: If you think it's too thin, you can stir in a roux (mix of melted butter & flour).

smokey mac & cheese

This might be my favorite dish I make. The smokey flavor is perfect for fall, and combined with the creamy cottage cheese and sharp cheddar & swiss it's amaaazing. It's so easy and you'll feel less guilty without using any cream, butter or flour!

Spoon into muffin tins for a party or to give the kids a perfect portion. Enjoy smokey, garlicky, cheesy, creamy heaven...

This is a perfect meal for those great stone pots that go on the stovetop and in the oven because you can boil your noodles and bake the casserole in the same dish. I'm dying to get one to save on dishes. But you can use the jarred garlic and skip sauteing, if you really want to save on dishes.

Serves 4 (or makes 12 muffin sections) 

You'll Need:

Penne Pasta- 8 oz. (my other favorites are ziti, gemelli or shells)
Sharp Cheddar Cheese- 4-5 oz., shredded 
Cottage Cheese (small curd) - 12 oz.
Light Sour Cream- 5 oz.
Cream Cheese- 4 oz.
Liquid Smoke- 2 tbsp. (use smoked cheddar if you can't find)
Garlic- 2-3 cloves, minced & cooked
Salt and Pepper- to taste
Breadcrumbs- 2 tbsp.
Swiss Cheese- shredded, 2 tbsp.

Bring salted water to boil and cook pasta according to directions. Drain.

Put noodles in sprayed 10 x 8 (2" deep, 1.8 Liter) casserole dish.

Using a hand blender, mix together cottage cheese, sour cream, cream cheese, cheddar, garlic, liquid smoke and salt & pepper. Pour over cooked pasta-mix well. (Spoon into muffin tins if using.)

Sprinkle bread crumbs and swiss cheese on top.

Bake in casserole dish at 350 for 30 minutes or for 20 minutes in muffin tins, until top is golden. Let cool 5-10 minutes (muffin tins have to cool or else they won't hold form).

[easy smokey mac and cheese, vegetarian smokey mac and cheese, homemade mac and cheese, mac and cheese without butter, mac and cheese without cream]

vegetable frittata

You can serve frittatas for breakfast, lunch or dinner, and you can fill them with whatever vegetables, cheese or veggie meats you like. You can even serve pasta inside! I think an onion is necessary for flavor and I love the texture potatoes add, so today I'm doing an Italian style with tomatoes, potato and parmesan cheese. Here are some other good frittata combinations to try:

Asparagus + Swiss or Goat Cheese

Spinach + Potatoes + Feta

Broccoli + Veggie Bacon/Sausage + Cheddar

Red Pepper + Pasta + Parmesan

Sauté potato chunks in olive oil. After 2-3 minutes, add onion and veggies. Meanwhile, cook any vegetarian meats in the microwave and then chop. Add to stovetop veggies once cooked.

Whisk eggs well until frothy. Add salt, pepper & parsley.

On medium-low heat, pour eggs over cooked veggies. Do not stir- let it sit. Sprinkle cheese and cook 5-10 minutes until bottom is set.

You have a couple of options for how to cook the top of the frittata. You could flip it over and sauté it a few minutes- bake it if you a stovetop/oven-safe dish- or put under broiler for 3-4 minutes or until eggs are set. I was afraid to stick my regular non-stick pan under the broiler. But I've heard that's the best way, so didn't shut the door and left the handle sticking out, like this:

Sprinke of more cheese on top. You can serve hot or at room temperature.

[how to make a frittata, vegetarian frittata]

mexican-style egg rolls

Enjoy these fiesta egg rolls as a party appetizer or for dinner. You can make ahead and refrigerate or freeze- then pop in the oven when you have company. They're a perfect restaurant-style appetizer for watching the game. I tried baking them to be healthy, but they were much more amazing fried in a little oil! So I definitely recommend frying over baking if they're for a party. Serve them with chipotle ranch, and they're heaven.

You'll Need:

Egg Roll Wraps- 20

Refried Beans- 1 Can
Black Beans- 1 Can, drained & rinsed
Corn- 1 bag, frozen (Steamfresh) - cooked
Avocado- 1- skinned & sliced
Sour Cream- 1/3 cup
Cheddar Cheese- Shredded
*Jalepeno Peppers- diced (optional)

Seasonings- to taste
Garlic- 2-3 cloves, minced & cooked
Onion Salt
Garlic Powder  
Cumin
Pepper
Cayenne Pepper- if not using jalapenos

In food processor- blend refried beans, black beans and sour cream. (You want there to be chunks of black bean, so don't overblend.)

Remove blade and stir in by hand jalapeno peppers/cayenne pepper, garlic, onion salt, garlic powder, cumin and pepper until mixed. Stir in corn by hand.

Lay wonton wrappers down diagonally. Spoon about 2-3 tablsepoons of mix onto center of wonton wrappers- top with avocado slices & cheddar cheese.

Fold in both sides, then the botton corner. Roll up.

If you're making ahead- put in freezer now.

To Fry:
Put in pan with about 2-3 tbsp of oil. Cook until all sides are crispy, about 5 minutes. Drain on paper towels.

To Bake:Brush both sides with olive oil and bake at 400 until golden & crispy- about 15 minutes.

If you're serving as a party appetizer, you can cut them in half for smaller portions. Serve with chipotle ranch.

[vegetarian egg rolls, mexican egg rolls, fiesta spring rolls, vegetarian mexican recipes, appetizers for party]

stuffed peppers

One of my all-time favorite dishes. It's warm and cozy and perfect for a cold day. Even if you eat meat, I highly recommend giving these Morning Star Italian Sausage links a try- just once. They're much healthier than regular sausage and have that same flavor and spiciness. With their flavor and high protein, they're a great addition to vegetarian meals. 


I normally avoid recipes that involve baking for a long time because I get too hungry and impatient, buuut to save time, throw these peppers in the oven by themselves and get everything else ready while they cook. Then just stuff them right out of the oven. I've also asked my husband to pop them in the oven while I'm driving home from work and then this dish only takes a few minutes. So get your roommate, boyfriend, or trained chimpanzee on board to cut down on the cook time.

You'll Need

Green Peppers- 2

Rice- 1 cup dry

Tomatoes- 2, chopped (or 1 can of diced tomatoes)

Morning Star Italian Sausage Links- 2

Italian Cheese- 1/2 cup, shredded

Basil Leaves- 10, chopped

Garlic- 2 cloves, minced

Cut tops off peppers and remove seeds and gunk from inside. Brush inside & out with olive oil. Put peppers in oven on 350 for 40 minutes.

Meanwhile, cut tomatoes, basil and garlic.

Bring 1 cup of water to boil for rice. Cook according to directions.

Sauté tomatoes and garlic in olive oil about 3 minutes. Once garlic is cooked, add in basil leaves until wilted.

Meanwhile, put Italian Sausage Links in microwave for 90 seconds. Then slice them and they'll naturally crumble.

Add tomato mixture to cooked rice. Season with salt & pepper and any other desired seasonings (garlic salt, garlic powder oregano etc.)  Stir in crumbled sausage & shredded Italian cheese. Spoon rice mix into peppers and serve. Enjoy!



[Vegetarian stuffed peppers, stuffed peppers with morning star italian sausage, meatless monday recipes]

pumpkin crumble cake with pecans

Pumpkin is one of my all-time favorite flavors. So I couldn't wait to try this easy custard-like cake with crunchy pecans. Over the next 4-5 months, I’ll try to cram in as much pumpkin bread, pumpkin dip, pumpkin cookies, pumpkin muffins, pumpkin pastas and Pumpkin Spice Lattes as physically possible and still be able to fit in my winter skinny jeans and boots wardrobe. I just love the warm flavors of pumpkin and fall vegetables, don't they just make you feel cozy? 

Image courtesy of thepickyapple.com

You’ll Need:

Pure Pumpkin Puree- 1 15 oz. can

Butter- 2 tbsp, melted
Evaporated Milk- 1 12 oz. can

Eggs- 3 large

Sugar ½ cup

Cinnamon- 1 tsp.

Salt- ½ tsp.

Yellow Cake Mix- 1 box

Pecans – 1 ½ cups (optional)

Directions: 

Heat oven to 350 degrees F.  Grease bottom of 9" x 13″ pan.  

Mix pumpkin, milk, eggs, sugar, cinnamon, and salt.  Pour mixture into greased pan.  

Sprinkle dry cake mix over pumpkin mixture and top with pecans.  Drizzle melted butter over pecans.  Bake 50-55 minutes.

[easy fall desserts, pumpkin desserts fall, fall pumpkin desserts, pumpkin custard with yellow cake, pumpkin cake]

tagliatelle with asparagus

This light pasta is as simple as sautéing asparagus & garlic and tossing it with pasta and cheese. I love fresh pastas like this and it's easy to throw together after a day at work. 

tagliatelle pasta

You'll need:

Tagliatelle pasta- can substitute egg fettuccine

Asparagus
Garlic

Italian herbs- oregano, basil, parsley

Salt & Pepper

Parmesan Cheese-shredded, optional

Bring salted water to boil and cook pasta according to box directions until al dente. 

Sauté asparagus and garlic in a little bit of oilive oil until al dente while pasta is boiling.

Toss with cooked pasta and season with garlic salt, herbs, salt & pepper and top with cheese.

[tagliatelle pasta with asparagus, egg fettuccine, pasta with asparagus]

fig + brie bites

You don't need a recipe for this yummy appetizer. Just put a slice of brie on a cracker and top with a a spoonful of fig preserves. Or make things even easier on yourself and just pour a whole lotta fig preserves on top of the entire wedge of brie cheese. Brie and fig also make a lovely couple for a gourmet grilled cheese or panini. NumNumNumNum

[Tagging: fig preserves and brie on cracker, easy elegant appetizers, appetizer for party, fig and brie grilled cheese, fig and brie sandwich, fig and brie panini, grilled fig and brie sandwich]

veggie pot pie

Make your own dough if you want, or save time and use everyone's favorite Pillsbury Crescent Rolls for a perfect guilt-free comfort food.  Make it your own by adding any vegetables you like.

Crescent Rolls- 2 cans
Vegetable Ideas: Green Beans, Corn, Peas, Carrots, Broccoli, Cauliflower, Red Skin Potatoes (cubed), Onion -- Use raw or get a frozen variety bag
Vegetable Broth- 2-3 cups (as needed)
Cornstarch- 3 to 4 tbsp.
Soy Sauce- 2 tbsp.
Garlic- 2 cloves, minced

Roll out 1 can of crescent rolls in casserole dish or pie plate for crust and bake for 10-15 minutes at 425 (or as package dictates). This is important! If you don't pre-cook bottom crust, it won't cook through once veggies are on it!

Saute onions, mushrooms and garlic in olive oil 3-5 minutes. Add broth and vegetables (add veggies that take longer first, like potatoes, then slowly add rest in) and bring to boil. Turn down to simmer, cook until veggies are tender. Season with salt, pepper, onion salt, garlic powder etc.

In small bowl- mix cornstarch and soy sauce and 1/4 cup of water until cornstarch is completely dissolved. Cook about 3 minutes- sauce will magically become thick and gravy-like.

Place cooked veggies in (pre-cooked) crust. Can sprinkle cheddar cheese if you like. Roll remaining dough over top and bake 15-20 minutes or until top is golden and cooked through.

[vegetarian pot pie, pot pie with crescent rolls, veggie pot pie, healthy pot pie]

banana coffee cake

With less than 250 calories per serving, this wholesome coffee cake will give you a reason to get up on the weekend. Make it the night before and pop in the oven!

Recipe adapted from Akron Beacon Journal- Cooking It Light

You'll Need:
Cottage Cheese (non-fat)- 1 cup
Buttermilk or yogurt- 1/2 cup (can also sub milk)
Sugar 1 1/4 cup
Butter- 2 tbsp.
Egg Whites- 3 (or 1/2 cup egg substitute)
Mashed Bananas- 2
Vanilla Extract- 1 tsp.
Flour- 2 1/4 cup
Baking Powder- 1 tsp.
Baking Soda- 1 tsp.
Cinnamon- 1/2 tsp.
*Optional: chocolate chips

Topping:
Pecans- 1/2 cup
Brown Sugar- 1 tbsp.
Cinnamon- 1/2 tsp

Preheat oven to 350. Spray 9 x 13 inch baking pan .

In blender, place cottage cheese and buttermilk & blend until smooth. Add sugar and butter and blend. Add the eggs, blend. Add bananas and vanilla, blend.

In separate large bowl- combine flour, baking powder, baking soda and cinnamon. Then pour the blender mixture into large bowl and mix. Pour into prepared pan and smooth the top.

Sprinkle topping over batter. Bake 30 minutes or until toothpick goes in center & comes out clean.


[Tagging: banana coffee cake, coffee cake struesel, low fat breakfast, healthy coffee cake, recipes for old bananas]

i d.i.e. for...

This wool cape jacket from H&M. It looks so vintage and chic and... pretty. I think it'd be a great jacket for over a dress or jeans.

baked radiatore with ricotta + spinach

Ricotta is one of my favorite ingredients- it's high in protein and low in fat and adds creamy deliciousness to any meal, and when paired with fresh spinach, basil and garlic, you have an irresistible combo. Radiatore is a small, dense little pasta that I thought would work great in a creamy bake...and it did. You could also add things like tomatoes, sundried tomatoes, spinach, broccoli or asparagus.

Serves 4

 You'll need:
Radiatore pasta- 8 oz.
Ricotta Cheese- 1 1/2- 2 cups
Mozzarella Cheese- 3/4 cup, shredded
Egg- 1
Fresh basil leaves- 10
Garlic- 3 cloves, minced
Tomatoes- 2-3, chopped
Spaghetti sauce- optional

Preheat oven to 375. Spray non-stick casserole dish. (I used a smaller 1.5 quart)

Bring salted water to boil and cook pasta. Do not overcook as it will also be baked.

Sauté garlic and tomatoes in olive oil 3-4 minutes until tender.

In food processor (or by hand), blend ricotta, egg, mozzarella cheese, basil, salt and pepper until mixed. This fresh herbed ricotta mix was sooo tasty I could have eaten it alone, (and had to try not to since there is raw egg in it...) I want to put it in everything!

Put drained pasta back in pot & mix with tomato/garlic mix and ricotta cheese mix. Season to taste with salt & pepper. Pour a light layer of spaghetti sauce on the bottom of the dish then the pasta mix. Top it with cheese. You can also add another layer of sauce on top, but I don't think it's necessary if you put tomatoes inside the dish.

Bake 20 minutes.


[baked pasta with ricotta, baked radiatore pasta with tomatoes and basil, pasta casserole, vegetarian pasta, healthy pasta]

faux leather jackets

I love the look of a good leather jacket, but I try to avoid animal products whenever possible. I mean, faux leather is more affordable, and real or not, it's hard to tell the difference. Plus you'll be able to drive by a pasture of cows and hold your head high. 

Wear one over a dress or a girly top for a sexy but edgy look or pair with some converse and a cute vintage shirt for the classic rocker look. Check stores like Urban Outfitters, H&M, Forever 21, Target and Lulus.com all carry a variety of cute faux leather jackets.

H&M black faux leather jacket

Forever 21 Camel colored faux leather jacket

Target Bomber Jacket

Urban Outfitters Varsity Faux Leather Jacket

[aviation jackets, faux leather jackets, bomber jackets, fall jackets, fall 2011 style, cute fall outfits]

breadbowl eggs

I can't wait until the next time we have overnight guests so I can make these yummy baked eggs in a breadbowl! They're so easy and make a perfect filling breakfast for guests without having to scramble a carton of eggs and toast a dozen pieces of bread.

Cut out center of dinner roles the night before.

Crack an egg into each roll. Sprinkle herbs like green onions or chives, salt & pepper and shredded cheese, like parmesan, on top of each egg. You can add a spoonful of cream on top too.

(images courtesy of noblepig.com)

Bake at 350 for 20-25 minutes, or until eggs are set and yolks are cooked. Place tops back on and serve.

[Tagging: baked eggs in dinner rolls, easy breakfast for guests, breakfast for large group, eggs in a breadbowl, breadbowl eggs]