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A Lazy Dinner

Last week I was looking for a quick dinner and did a cupboard sweep and in 30 minutes we had a filling dinner.

Doctored Up Spaghetti

Ingredients:

  • 13.25 ounce package multigrain angel hair or spaghetti
  • 1 Tbsp extra virgin olive oil
  • i sweet onion, peeled and diced
  • 24 ounce jar marinara sauce
  • 4 ounce jar stage 2 baby carrots
  • 9 ounce bag spinach leaves (fresh)

Directions:

Bring a large pot of water to a boil, add pasta and cook for time on package, drain.

Meanwhile heat the oil over medium heat in a large skillet, add in the onion and cook until tender and golden.

Stir in the sauce and carrots, heat through till bubbling. Add in the spinach and cover, let wilt. Stir the spinach in, turn down to medium-low and let cook for 10 minutes.

Toss the hot sauce with the pasta and serve.

Serves 4.

~Sarah

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6 Teeth At Once?

Kirk and I were able to get Walker to open his mouth for us last night – well mostly. No wonder he has been so utterly miserable the past 4-5 days. Between the sheeting drool, mid-grade fevers and him howling and probably the worst was him waking up 1-3 times a night – well we had wondered. Turned out I could see at least 6 teeth cutting at once and most likely there are another 2 on the bottom as well. He had it and clamped his mouth shut after that. Last night though after some pain medication, Oral Jel and lots of hugs he slept through the night. His fever was there but better this morning.

I needed to get out of the house badly (it dumped rain ALL weekend!) and this morning it was sunny although cold. We drove up to Mt. Rainier and went up to Chinook Pass on Hwy 410 to look at the depressing snow levels. Global warming left town this summer here 😉

Looking at Mt. Rainier with Tipsoo Lake in the front (although the lake is still nearly all frozen). Most of the mountain was covered by a cloud, you can see a pyramid pointing up, that is Little Tahoma, part of the mountain.

Walker and Ford:

I thought about doing more but I didn’t want to press Walker – he slept for half the drive which was good. Still a lot of snow – it will be awhile before we can hike up there this year unless we get a heat wave soon. There is still 5-10 feet of snow!

~Sarah

Chickpea Gravy and Biscuits

Last night I was craving biscuits and gravy for breakfast so this morning I poked around to see what I had in the cupboard. It was an amazing breakfast and filled me up nicely. Yum!

Chickpea Gravy and Biscuits

Ingredients:

  • 1 batch baking powder biscuits (I made 12 big ones, baked 12 minutes)
  • 1 Tbsp extra virgin olive oil
  • 1 large sweet onion, peeled and diced
  • 1 Tbsp roasted garlic (jarred)
  • 1 tsp rubbed sage (dried)
  • ½ tsp ground black pepper
  • 1/3 cup all-purpose flour
  • 2 cusp lower sodium vegetable broth
  • 15 ounce can garbanzo beans, rinsed and drained
  • 2 Tbsp lower sodium soy sauce

Directions:

Heat the oil in a large non-stick skillet over medium-high, add the onion and cook till tender and turning golden. Add in the garlic, sage and pepper, cook for a minute, stirring often. Stir in the flour and cook while stirring for a couple of minutes. Add in the broth and stir until smooth, turn down to medium-low, add in the beans.

Use an immersion blender and process until mostly smooth (some chunks are nice). Stir in the soy sauce and let heat through.

Serve over hot biscuits.

Serves 3 to 4.

Peanut and Broccoli Noodles

We had this quick dish for lunch yesterday as our main meal for the day!

Peanut and Broccoli Noodles

Ingredients:

  • 13.25 ounce package multigrain spaghetti
  • 1 lb broccoli florets (fresh or frozen/thawed)
  • 1/3 cup chunky style natural peanut butter
  • 1/3 cup warm water
  • 3 Tbsp lower sodium soy sauce
  • 3 Tbsp sweet chili sauce
  • 2 Tbsp lime juice (bottled is fine)
  • 2 Tbsp rice vinegar
  • 1 Tbsp sesame oil
  • 1 tsp granulated sugar
  • ½ tsp ginger powder

Directions:

Mix the sauce together in a bowl, scrape into a small saucepan and heat over low till bubbling.

Meanwhile bring a large pot of water to a boil, add the pasta and cook for half the time on package, add in the broccoli and finish cooking. Drain and transfer to a large mixing bowl, toss with the sauce.

Serves 3 to 4.

~Sarah

Baked Bean and Pasta Toss

I had stopped at Trader Joe’s this afternoon and they had a tower o’ baked beans out and realizing that I hadn’t tried them before I picked up a can. Being that they seem to also be vegan, well double score. Being I was in the mood for a crab-tastic dinner I made a loose recipe – all mixed and served up. Yum!

My “recipe” is on the blander side, a bit of BBQ sauce or a bit of ketchup/mustard added would also be nice, in the old days I would have shredded a bunch of cheddar cheese and stirred it in. But I was good and had it vegan – and used up the fresh produce from the farmers market yesterday.

Baked Bean and Pasta Toss

Ingredients:

  • 8 ounces small pasta shapes (used fusili)
  • 1 Tbsp extra virgin olive oil
  • 1 large sweet onion, peeled and diced
  • a couple small squash (used 3 hand size chubby zucchini), quartered and sliced
  • 1 Tbsp roasted garlic (jarred)
  • 15 ounce can baked beans

Directions:

Heat the oil in a large non-stick skillet over medium-high, add the onion and squash and cook till tender crisp. Add the garlic and cook for a couple minutes over medium heat, turn to medium-low and add the beans, stir through. Cover and let heat through.

Meanwhile bring a pot of water to a boil, cook pasta for time on package. Drain and add to the hot beans, stir/toss to coat.

Serves 2 large portions.

~Sarah

Pasta e Fagioli

After doing a bunch of online research I was still stumped on which bean was “right” to use – white or red? It seemed there were 2 camps and was equal. So knowing I much prefer the small creamy white bean over the larger and not as buttery-soft kidney bean I knew my choice! On the pasta, I didn’t have any ditalini on hand, I used mezzi rigatoni instead. And you can use any smaller shape!

An easy to make soup and super hearty.

Pasta e Fagioli

Ingredients:

  • 2 Tbsp extra virgin olive oil
  • 1 large sweet onion, peeled and diced
  • 1-2 carrots, peeled and trimmed, finely grated (about ½ cup)
  • 1 Tbsp roasted garlic (jarred)
  • 2 14.5 ounce cans no-salt added diced tomatoes
  • 6 cups lower sodium vegetable broth
  • 1 Tbsp balsamic vinegar
  • 2 15 ounce cans white beans, rinsed and drained
  • 1 Tbsp celery flakes
  • 1 Tbsp dried parsley
  • 2 tsp dried basil
  • 2 tsp granulated sugar
  • ½ tsp ground black pepper
  • 1 lb small pasta

Directions:

Heat the oil in a large stockpot over medium heat, add the onion and carrot, cook until tender. Add the garlic and cook for a minute.

Stir in everything but the pasta, bring to a boil and then turn to medium-low and let simmer for 15-20 minutes.

Meanwhile bring a large pot of water to a boil, cook pasta for time on package. Drain the pasta and place in a serving bowl.

Scoop pasta into soup bowls, top with the soup. If serving immediately you can mix the pasta and soup together as well.

Serves about 6 very hearty bowls.

~Sarah

Cinnamon Vanilla Cupcakes with Vanilla Buttercream Frosting

I was in the mood to make cupcakes today and made a variation of the classic vegan vanilla cupcake, topped high with fluffy vanilla buttercream frosting. Yum!

Cinnamon Vanilla Cupcakes

Ingredients:

  • 1 cup original almond milk
  • 1 tsp apple cider vinegar
  • 1/3 cup canola oil
  • ¾ cup granulated sugar
  • 1 Tbsp pure vanilla extract
  • 1¼ cups all-purpose flour
  • 2 Tbsp cornstarch
  • 1 tsp ground cinnamon
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp kosher salt

Directions:

Preheat the oven to 350° and line a 12 cupcake tin with paper liners.

Add the vinegar to the almond milk and let sit for a few minutes to curdle.

Beat the sugar, oil, vanilla and soured milk until smooth in a stand mixer bowl.

Sift the dry ingredients into a small mixing bowl, add to the wet and beat till just smooth.

Divide equally between the liners.

Bake for 18 to 22 minutes or until a toothpick comes out clean (do not over bake though, mine took 20 minutes). Let cool for a few minutes and then transfer to a cooling rack.

Makes 12 cupcakes.

Vanilla Buttercream Frosting

Ingredients:

  • 1 stick Earth Balance Buttery stick
  • 2¼ cups powdered sugar
  • 1 Tbsp original almond milk
  • 1 tsp pure vanilla extract

Directions:

In a stand mixer bowl beat the buttery stick until light and smooth.

Add in the sugar and beat on low until mixed in, add the milk and vanilla, beat in and then turn up to high and beat for a couple of minutes, until light and fluffy.

Tops 12 cupcakes.

~Sarah

Sesame Tahini Noodles

This was a recipe I tried out…I am not super fond of how it turned out but I think I can work on it. I was trying to make a peanut free sauce so the baby could join in and have “peanut” noodles with us for once. I think the real issue came down to not enough flavor, peanut noodles are usually somewhat salty. The tahini sauce I used was salt free so I think on the next try I will use vegetable broth instead of the water called for. We shall see. But here is the recipe as I prepared it, although Ford came up with a solution to save the day….commercial Pad Thai sauce, or as we call it…Thai Ketchup ;-P

Sesame Tahini Noodles

Ingredients:

  • 1 lb angel hair or spaghetti pasta
  • ½ cup tahini sauce
  • 1/3 cup water
  • 2 Tbsp lower sodium soy sauce
  • 2 Tbsp sweet chili sauce
  • 1 Tbsp sesame oil
  • 2 tsp grated ginger (jarred)
  • 1 tsp roasted garlic (jarred)
  • 1 Tbsp canola oil
  • 2 cups frozen peas, thawed
  • 2 cups bell pepper strips (frozen or 1 very large)
  • 1 sweet onion, peeled and chopped

Directions:

Bring a large pot of water to a boil, cook pasta for time on package, drain.

In a small bowl whisk the tahini sauce through garlic together.

In a large skillet heat the oil over medium-high heat and stir-fry the peppers and onion till crisp-tender. Add in the peas and then the sauce, heat through.

Add the cooked pasta and toss till coated.

Serves 4 or so.

~Sarah

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