I am so embarrassed by how long it has been since my last post! Let that be an indication of how busy I’ve been the last few months. Work has been a whirlwind of projects, deadlines and traveling. My room mate and I have barely sat down to eat dinner together, which we used to do every night. Both of our schedules are going to be insanely busy the next few weeks, so we thought we would dedicate this weekend for some quality roomie time. Since she had to work all day today, I decided to make her a yummy meal to come home to!
These burritos are delicious and take less than 20 minutes to make. They are also very filling, so it was a good end-of-day meal for the both of us.
- 10 tortillas (I chose wheat)
- 1.25 lbs ground meat (I used ground turkey)
- 1 yellow onion, chopped
- 2 tablespoons vegetable oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chile powder
- 1/4 teaspoon oregano
- 2 cups sharp cheddar, grated
- 1 can refried beans
Preheat oven to 350 degrees Fahrenheit.
In a pan over medium heat add the vegetable oil and chopped onion and cook until slightly browned, about 5-6 minutes. Add the ground meat and use a spatula to break the meat into smaller chunks so it cooks evenly. Let the meat brown by cooking for an additional 5 minutes, then add all the spices – salt, pepper, cumin, chile powder and oregano.
Meanwhile, in a separate pan, heat the refried beans over low heat. Add 1 cup of the grated cheddar cheese, mixing in so it melts evenly.
Next, prepare the burritos by first heating the tortillas in the microwave so they are slightly softened. Using a spoon, add the meat mixture then the beans to the tortillas; then fold the sides and roll the tortillas. Add the burrito to a 9×12 inch casserole dish. Repeat for each tortilla, then sprinkle the remaining cup of cheddar cheese over the burritos. Place in the oven and cook, letting the cheese melt for about 10 minutes. Serve immediately.
This recipe is a spin off of my favorite Cowboy Hot Pot but I added a few more girly twists to it and called it Cowgirl Hot Pot because we had some sweet potatoes to use up. I also thought instead of my normal smoked swiss/cheddar blend, a sharp cheddar would go well. Another adjustment I made was switching black beans for baked beans and adding some bell peppers. It was just as delicious and comforting as my original recipe but I’m glad I tried something a little different!
- Olive oil
- 1 red bell pepper
- 1 yellow onion
- 1 can corn
- 1 can green beans
- 1 can carrots
- 1 can black beans
- 1lb sweet potatoes
- 6 oz cheddar cheese
- Salt, and pepper to taste
Preheat oven to 425 degrees.
Chop the onion and bell pepper and heat oil over medium heat on the stove. Saute in olive oil for about three minutes. Next, add the corn, green beans, carrots, and black beans to the pot and leave to simmer. Meanwhile, peel and chop the potatoes. Then slice the cheese.
Move contents in pot to a 9 inch baking dish. Layer the cheese, then add the potatoes to the top. Season with salt and pepper.
Bake in oven for about 45 minutes then serve immediately.
You can really do a lot with beets but we had some radishes and tomatoes in the fridge so I thought I would make a wonderful side salad with what we had!
1 pound scrubbed small beets
1 pint cherry tomatoes (I found some pretty yellow ones to add some color)
Salt and pepper
Preheat oven to 400 degrees. Seal beets in a foil packet. Roast on a rimmed baking sheet until tender, 75 minutes. When cool, rub beets with a paper towel to remove skins; slice. Slice large tomatoes and radishes, halve cherry tomatoes, then arrange with beets on a platter. Season with salt and pepper.
We had some pears in our last box of produce that I really wanted to use. Then I went back through some recipes I had saved months ago and found this one! I love chocolate and pears, especially after the pears are roasted and tender. Goes perfectly with a gooey, chocolate cake!
- 1/2 cup All-purpose flour
- 1/4 cup Hershey’s Cocoa powder
- 1/4 teaspoons baking powder
- 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 1 egg
- 1/2 cup milk
- 1/2 cup sugar
- 1/4 teaspoons vanilla extract
- 3 Pears – skinned & Halved (look for smaller sizes)
Pre-heat the oven to 350°F and thoroughly grease 4-5 ramekins with oil.
In a large bowl, mix the flour, cocoa powder, baking powder, baking soda and salt. In a separate bowl, beat the egg then add the milk, sugar and vanilla extract. Pour the wet ingredients into the dry ingredients and stir just until combined.
Fill ramekins 1/2 full with batter. Slowly lower a pealed half pear into each ramekins.
Bake 22 to 25 minutes. Insert a toothpick to check if it has baked fully (it is ready if the toothpick comes out clean) Let it cool completely then enjoy!
I am counting down the days until my first half marathon on December 9. I’ve been training for a while now by running 10 miles once a week, trading off with 4 or 6 mile runs other days of the week. But until last week, I hadn’t run a full 13 miles. Now I feel like I can tackle this run!
I’ve also been gearing up by cooking nutritious meals. Although I did grub on some carbs right after my 13 mile run the other day, I also enjoyed this meal for dinner. The original recipe I found said to use sour cream, but we had some goat cheese in our fridge that I wanted to use so I substituted it and it tasted great! It gave the squash a thick, creamy texture.
- 2 large butternut squash (about 9 pounds total)
- 1 1/2 teaspoons salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 2 oz goat cheese
- 1/4 cup candied pecans (see Roomie’s blog for the recipe!)
Heat oven to 450 degrees with the rack in center. Halve squash lengthwise, and remove seeds and fibers. Sprinkle squash halves with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place squash on a pan. Cover with aluminum foil, and bake until squash is tender when pierced with the tip of a knife, 35 to 45 minutes.
Remove from oven, transfer squash to a cool surface, and let cool enough to handle. Reduce oven temperature to 425 degrees.
Use a spoon to scoop baked flesh out of each half into a large bowl, leaving a 1/4-inch border around six of the halves so they will keep their shape. To the bowl, add goat cheese and remaining teaspoon salt and 1/4 teaspoon pepper. Mix with a handheld electric mixer or potato masher until smooth and well combined.
Fill the squash halves with mixture. Sprinkle tops with the candied pecans. Bake until golden brown and warm throughout, 20 to 30 minutes. Serve immediately.
- 1 pie crust
- 5 stalks rainbow Swiss chard, chopped into 1/2 inch pieces
- 3 big leaves of rainbow Swiss chard, chopped into thin strips
- A sprig of thyme
- ½ teaspoon freshly ground pepper
- ¼ teaspoon salt
- 4 eggs
- 1 cup milk
- ½ cup heavy cream
- 2 tablespoons Dijon mustard
- ¾ cup cheddar cheese, shredded
Preheat oven to 375 degrees Fahrenheit.
In a large bowl, whisk together eggs, milk, and cream. Add the chard to the mixture.
Brush mustard over the pie shell and sprinkle with the cheddar cheese evenly. Pour in the egg/chard mixture.
Bake in the center of an oven for about 35 minutes, or until cooked. Let cool on a rack for 10 minutes. Serve immediately (if you would like to make ahead, let cool, cover and refrigerate up to 24 hours.
- 1 large butternut squash (about 1 1/2 kg), peeled and chopped into 1-inch cubes
- 3 carrots, chopped
- 8 to 9 cloves garlic
- 3 tablespoons olive oil, divided
- pinch cayenne pepper
- 1 large onion, chopped
- 1 tablespoon yellow curry powder
- 1/4 teaspoon cayenne
- 8 cups vegetable or chicken stock
Preheat oven to 400 degrees F. Place chopped squash, carrots, and garlic on a large baking sheet. Sprinkle with salt, pepper, cayenne, and drizzle with about 2 tablespoons olive oil. Toss to coat. Bake for about 45 -60 minutes until soft and roasted.
Heat a large pot over medium heat, and 1 tablespoon olive oil, then chopped onion. Cook until soft and translucent, about 5 to 7 minutes. Add in the curry powder, and cayenne pepper, and cook until fragrant, about 30 seconds. Add in the roasted vegetables, mix to coat in the onion mixture. Add in the stock. Simmer for about 15 minutes. Add salt and pepper to taste (if needed).
Using an immersion blender or blender, puree soup until smooth, then serve.
- 3/4 pound sweet potatoes
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 2 eggs, beaten
- 1 1/2 cups milk
- 1/4 cup butter, melted
Preheat oven to 400 degrees. Place sweet potatoes in the oven and bake for about 45 minutes. Remove from the oven, let cool and peel the skins off and place in a medium bowl and mash.
In the bowl, add flour, baking powder, salt, and nutmeg. Mix in the eggs, milk and butter. Blend well.
Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.
I’m loving all the butternut squash we’ve gotten in our produce pick up from Urban Acres. It’s made me get creative with other butternut squash recipes, rather than the normal quickbread or soup. When I saw this recipe for tacos made with butternut squash, I had to try it. Let me tell you…it did not disappoint!
- 1 medium-size butternut squash, peeled and diced into bite-size pieces
- 1 tsp olive oil
- 1 ripe tomato, diced
- 1/2 cup red onion, diced
- 1 jalapeño or serrano pepper, diced very finely
- 1/4 cup fresh cilantro
- 2 cups black beans, cooked
- salt & pepper to taste
- 8 soft tortillas
Preheat oven to 425°
Place diced butternut squash in a lightly oiled shallow baking dish or roasting pan, drizzle with a little olive oil and season with salt and pepper. Roast butternut squash for about 20-25 minutes, stirring once.
Meanwhile, make the pico de gallo: In a small bowl, combine tomato, onion, pepper and a dash of salt. Stir well and set aside.
Heat black beans in a small sauce pan over medium heat, adding water if necessary. Heat the corn tortillas in a heavy skillet, turning frequently.
Place a warm tortilla on a plate, add some black beans, roasted butternut squash, pico de gallo, and top with cilantro and jalapeno.
- 1 package Udon noodles (blanch as per packet instructions)
- 7 -8 fresh shitake mushrooms, sliced
- 2 shallots, thinly sliced
- 4 garlic cloves, finely chopped
- 4-5 stalks of Swiss chard
- 1 cup cauliflower, chopped
- 2 tbsps sweet soy sauce / ketjap manis
- 1 bunch of arugula
Heat up the oil and saute the shallots and mushrooms until aromatic. Add garlic and saute another 2-3 minutes.
Add the chard and caulflower and 2 tbsps of water. Cook until the vegetables slightly soften.
Add noodles, sweet soy sauce and oyster sauce and mix to combine all the ingredients. If the noodles start to stick at the bottom of the pan/wok, add a little water. Cook for 3-5 minutes.
Before serving, add the arugula and mix in. You can garnish the noodles with some fresh spring onions, fresh parsley or chilles before serving.