Baked Feta Pasta

Check out this delicious, simple-to-prepare Baked Feta Pasta by @feelgoodfoodie.

Tip: Instead of a microwave, you can prick the squash all over with a fork and bake it whole at 400°F for 10 minutes to soften it before cutting it open.

Ingredients:

• 1 spaghetti squash split in half and seeds removed

• 1 (8-ounce) block feta cheese

• 1 cup cherry tomatoes, halved

• 2 cloves garlic, minced

• Salt and pepper, to taste

• 4 tablespoons olive oil

• 1 handful basil, chopped

Instructions:

1. Preheat oven to 400°F degrees. Line a baking sheet with parchment paper.

2. Cut spaghetti squash in half lengthwise, scoop out the seeds and discard. Place cut side up in the prepared baking sheet.

3. Break the feta block in half and place each half in the middle of each squash half. Add the cherry tomatoes on top, along with the garlic and olive oil. Season with salt and pepper.

4. Bake until the feta cheese looks melty and golden brown on the edges and the spaghetti squash is fork tender, about 45-50 minutes.

5. Stir it all together and scatter with with fresh basil. Enjoy immediately.

Head over to feelgoodfoodie.net for lots more great recipes! 

Green Bean Casserole

If you’re responsible for the green beans this year, here’s a delicious way to prepare them from skinnytaste.com

Ingredients:

• 2 lbs green beans, cut in half, trimmed and washed

For the green bean topping:

• 1 tbsp olive oil

• 1 cup shallots, finely diced

• 1/2 cup seasoned breadcrumbs, or gluten free panko

• 1 tbsp grated Romano or Parmesan cheese

• 1/2 tsp dried thyme, or 1 tsp fresh

For the green bean mixture:

• 1 tbsp olive oil

• 1/3 cup shallots, minced

• 16 oz sliced mushrooms, (I used cremini)

• salt and black pepper, to taste

• 1/4 cup flour, or gluten free flour

• 1 cup reduced sodium chicken broth, or vegetable broth for vegetarian

• 1 cup 2% milk

• 1/4 cup grated Pecorino Romano cheese

Instructions:

1. Boil a large pot of water, add the green beans to the boiling water and blanch for 2 mins (6-8 mins if you like them softer). Drain in a colander and rinse under cold water or an ice bath to stop them from cooking.

2. Make the topping, heat a medium-sized skillet over medium heat.  Add the shallots and sauté about 3-5 mins, stirring occasionally until golden brown.

3. Reduce heat to medium-low, add breadcrumbs, grated cheese and thyme; sauté until golden brown, about 5-6 mins, stirring frequently, careful not to burn.

4. Preheat the oven to 375F. Lightly spray a 13 x 9 inch baking dish.

5. Heat oil in a large sauté pan over medium-high heat. Add shallots and sauté 1 to 2 mins. Add mushrooms, season with salt and pepper and sauté 6-8 mins, stirring occasionally.

6. Sprinkle flour over the mushrooms, stir constantly for about a minute, then slowly add chicken stock, then milk.

7. Bring to a low boil, and cook stirring occasionally until thickened, about 3 mins. Stir in grated cheese.

8. Add blanched green beans and mix well, season with salt and pepper as needed; pour into prepared baking dish.

9. Top with toasted breadcrumbs and bake about 30 mins.

Enjoy!

Broccoli Fritters

Here's a fun and easy snack, appetizer, or side dish perfect for your holiday gatherings.

Ingredients:

• 3 cups of broccoli

• 2 cups of water -

• ½ cup cheddar cheese

• 1 egg

• ½ cup flour

• 4 cloves of garlic, minced

• Salt and pepper to taste

• 2 tbsp vegetable oil

Directions:

1. Chop up broccoli and steam with 2 cups of water for 5 minutes or until broccoli is tender. Drain and cool

2. Add cheddar, egg, flour, garlic, salt and pepper and mix well.

3. Put 2 tbsp of vegetable oil into a frying pan.

4. Scope mix and place into pan, shaping fritter. Fry and flip

5. Serve hot with your favorite dipping sauce.

Enjoy!

Tomato Sauce

Check out this simple yet delicious recipe from lexiscleankitchen.com

“This tomato sauce recipe is a labor of love, but SO worth it! Freeze it for later for our chili recipes, gluten free lasagna, Italian-style mini meatloaves, turkey meatballs, and more!⁠

Ingredients:

• 10-11 pounds fresh heirloom tomatoes or any tomatoes of choice

• 1 tablespoon extra-virgin olive oil

• 1 onion diced

• 2 garlic cloves minced

• 2 teaspoons sea salt more to taste

• 2 teaspoons black pepper more to taste

• 1 teaspoon dried basil more to taste

• 1 teaspoon dried oregano more to taste

• Optional: 1 4.5-ounce can tomato paste

• Optional: 1 tablespoon lemon juice 1/4 cup lemon juice if canning!

Instructions:

1. Fill a large pot with water and bring to a boil over high heat. Working in batches, drop the tomatoes in the water for 1 minute. Carefully take tomatoes out and place in a large bowl. Let tomatoes cool. Once cool, carefully peel off skins.

2. Core the tomatoes and place in a food processor or blender. Puree until smooth, or pulse until desired consistency is reached if you want a chunkier sauce. Set aside.

3. In a large pot, heat extra-virgin olive oil over medium-high heat. Add onions and garlic. Sauté until onions are translucent.

4. Add in dried basil, dried oregano, salt, and pepper. Stir for 30 seconds, just until fragrant.

5. Pour in tomato puree and stir well. Bring the mixture to a simmer and let cook for 2 hours, or until thickened and reduced. Add lemon juice if using. Taste and adjust seasoning as desired.

6. Take sauce off heat and cool down to room temperature. Pour into freezer friendly plastic containers and freezer!”

Head over to lexiscleankitchen.com for lots more great recipes!

Enjoy!

Garlic Gochgaru Broccolini

Here’s a simple, yet scrumptions, way to prepare broccolini from IG's @tifflovestofu.

Ingredients:

• 1 bunch of broccolini

• 3-4 tbsp olive oil

• 1 tsp salt

• 1/2 tsp black pepper

• 1 tsp gochugaru (other kinds of red pepper work as well)

• 3 garlic cloves, minced

• 1/4 lemon

Instructions:

1. Wash broccolini in a bowl of water to clean away any residual dirt. Pat dry with a paper towel or clean kitchen towel.

2. Prep the broccolini by slicing the stalks into bite-sized pieces or slice it down the middle to quicken the cooking time. Mince garlic and slice the lemon into quarters.

3. In a pan, heat up the olive oil. Add the broccolini to the pan and cook for about 5 minutes, mixing it up every minute. Add garlic, more olive oil, a pinch of salt, gochugaru, and black pepper. Cook for about 2 more minutes or until it is lightly charred and displays a deep green color.

4. Transfer to a plate and add the juice of a lemon. Serve immediately and enjoy!

5. Store any leftovers in an airtight container in the refrigerator. Enjoy within 1-2 days.

6. Head over to tifflovestofu.com for lots more great recipes!

Enjoy!