Lemon Pesto Spaghetti Squash

 

• 1 medium spaghetti squash
• Extra-virgin olive oil, for drizzling
• 2 cups cauliflower florets
• Basil Pesto
• 2 cups baby spinach, coarsely chopped
• Juice of ½ small lemon, plus wedges for serving
• 2 tablespoons pine nuts
• ¼ cup chopped fresh herbs (parsley or basil)
• Sea salt and freshly ground black pepper
• Parmesan cheese (optional)

Instructions

1. Preheat the oven to 400°F and line two baking sheets with parchment paper.
2. Prepare and roast the spaghetti squash according to the instructions in this post. Drizzle the cauliflower with olive oil, sprinkle with salt and pepper, and place on the second baking sheet. Roast for about 25 minutes or until golden brown around the edges.
3. Meanwhile, make the pesto and set aside.
4. Place the baby spinach in a large bowl. Use a fork to scrape the spaghetti squash into strands. Add the lemon juice and season to taste with salt and pepper (you can do this right in the spaghetti squash halves). Add the spaghetti squash to the bowl and gently toss, so that the heat from the squash lightly wilts the spinach leaves.
5. Add the roasted cauliflower, pine nuts, parsley, and a dollop of the pesto.
6. Optional step: toss it all together so that the pesto coats all of the vegetables.
7. Serve with lemon wedges, extra pesto, and Parmesan, if desired.

(Source: Love & Lemons)

Crustless Quiche

 

• 6 large eggs
• ⅔ cup whole milk
• ¼ cup half-and-half
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 teaspoon dijon mustard
• Pinch nutmeg
• 1 ½ cups mix-ins of choice: See below for suggestions
• ⅔ cup grated Gruyère cheese 
• 2 tablespoons chopped fresh chives

FOR THE MIX-INS*:

• Cooked crumbled bacon
• Chopped and sautéed broccoli
• Caramelized onions
• Cubed leftover ham
• Roasted vegetables roughly chopped

Place a rack in the center of your oven and preheat the oven to 350 degrees F. Coat a deep 9-inch pie dish with nonstick spray.

Prepare any mix-ins (see recipe notes for a broccoli bacon version and the blog post above for more suggestions).

In a large mixing bowl, whisk together the eggs, milk, half-and-half, salt, pepper, mustard, and nutmeg.

Scatter the mix-ins evenly across the bottom of the prepared pie dish.

Sprinkle the cheese on top.

Carefully pour the egg mixture into the dish. Place the dish on a rimmed baking sheet. Sprinkle the chives over the top.

Bake the quiche on the baking sheet until the center is set, about 35 minutes. It should look puffed and golden at the edges, and when a thin, sharp knife is inserted in the center, the center should be cooked through without visible liquid. Let cool a few minutes. Cut into big wedges. Enjoy warm.

(Source: Well Plated)

Baked Oatmeal

• 1 ripe banana, mashed (½ cup)
• 1 cup almond milk
• ¼ cup smooth almond butter
• ¼ cup maple syrup
• ¼ cup melted coconut oil
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 2 cups rolled oats
• 1 cup chopped pecans
• 1 cup blueberries, fresh or frozen
• 2 tablespoons brown sugar, for topping
• 2 tablespoons coconut flakes, for topping

Instructions

• Preheat the oven to 350°F and grease an 8x8-inch or similar baking dish.
• In a large bowl, whisk together the mashed banana, almond milk, almond butter, maple syrup, and coconut oil. Add the baking powder, cinnamon, and salt and whisk again.
• Fold in the oats, ¾ cup of the pecans, and ½ cup of the blueberries. Pour the mixture into the prepared baking dish and smooth into an even layer.
• Top with the remaining ½ cup blueberries, the remaining ¼ cup pecans, the brown sugar, and coconut flakes.
• Bake for 40 to 50 minutes, or until the topping is crisp and the middle is set. Remove from the oven and let cool for 10 minutes before serving.

(Source: Love & Lemons)

 

Quinoa Red Bean Chili

 

Ingredients

• 1 tablespoon oil
• ½ cup diced onion
• 1 medium green bell pepper, cored, seeded and diced
• 2 cloves garlic, finely minced, or 1/2 teaspoon garlic powder
• 2 teaspoons chili powder 
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ¼ teaspoon cinnamon
• Pinch of cayenne pepper, plus more for heat, if desired
• 1 cup quinoa, rinsed and drained
• 3 cans (15-ounces each) red kidney beans, rinsed and drained (see note)
• 3 to 4 cups chicken or vegetable broth, use the lesser amount for a thicker chili
• 3 cans (8-ounces each) tomato sauce
• 1 ½ cups frozen corn kernels

• For the Instant Pot: using the saute function, heat the oil until shimmering and add the onion, bell pepper, and garlic. Cook, stirring often, until the onion starts to turn translucent, 3-4 minutes. Add the chili powder, cumin, oregano, salt, cinnamon and cayenne pepper. Cook until fragrant, 1-2 minutes, stirring often.
• Add the quinoa, beans, broth, and tomato sauce. Give the mixture a good stir. Secure the lid, set the valve to seal, and select manual or high pressure (depending on the IP model you have) and dial up or down to 5 minutes.
• When cooking time has finished, let the pressure naturally release for 10 minutes or so and then quick release the rest of the pressure. Stir in the corn kernels to heat through. Season to taste with additional salt and pepper, if needed. The chili will thicken as it sits off the heat. Serve the chili with cheese, sour cream, avocados, fresh lime wedges, cilantro, or any other chili topping you desire. It is also delicious served over regular or sweet baked potatoes!

• For the slow cooker: in a skillet set over medium heat, heat the oil until shimmering and add the onion, bell pepper, and garlic. Cook, stirring often, until the onion starts to turn translucent, 3-4 minutes. Add the chili powder, cumin, oregano, salt, cinnamon and cayenne pepper. Cook until fragrant, 1-2 minutes, stirring often. Scrape the mixture into the insert of a 5- or 6-quart slow cooker.
• Add the quinoa, beans, broth, and tomato sauce. Give the mixture a good stir. Place the lid on the slow cooker and cook on low for 7-8 hours or on high for 3-4 hours. Stir in the corn kernels to heat through. Season to taste with additional salt and pepper, if needed. The chili will thicken as it sits. Serve the chili with cheese, sour cream, avocados, fresh lime wedges, cilantro, or any other chili topping you desire. It is also delicious served over regular or sweet baked potatoes!
• (Source: Mel's Kitchen Cafe)

Cranberry Coffee Cake with Warm Vanilla Sauce

 

Cake:

• ½ cup salted butter, softened
• 1 ½ cups granulated sugar
• 1 large egg
• 1 cup buttermilk
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 ½ cups all-purpose flour
• 3 cups fresh cranberries
• ¼ cup brown sugar
• ½ cup chopped pecans

Warm Vanilla Sauce:

• ½ cup salted butter
• ¾ cup heavy cream
• 1 cup lightly packed brown sugar
• 1 teaspoon vanilla extract

• Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan with nonstick cooking spray (I use metal for more even baking; if using a glass pan, turn the oven down to 325 degrees F). You can also line the pan with parchment paper, optional.
• For the cake: in a large mixing bowl, combine the butter, granulated sugar, egg, buttermilk, baking soda, salt and flour. Mix until no dry streaks remain and dough is mostly combined. Add the cranberries and stir with a rubber spatula until evenly combined into the batter.
• Spread the batter evenly in the prepared pan. Sprinkle evenly with the brown sugar and pecans. Bake for 45-55 minutes until the cake is set and a toothpick inserted in the center comes out clean or with moist crumbs.
• For the sauce: combine the butter, cream and sugar in a small saucepan and heat over medium until the mixture comes to a gentle simmer. Cook for 1-2 minutes. Remove from the heat and stir in the vanilla. Keep warm. (Or refrigerate and warm later when serving.)
• Cut the cake in pieces and drizzle with warm vanilla sauce. It’s also very delicious served with a scoop of vanilla ice cream.
• (Source: Mel's Kitchen Cafe)