Posts categorized under "Mains"

Butternut Squash Tahini Buddha Bowls

December 12, 2019  |  Mains

NOTE: Previously made by cubing and cooking squash in seasoning mix with olive oil, adding sesame seeds and kale near the end of cooking. Then served on quinoa with the dressing.

Main ingredients

  • 4 cups cubed butternut squash 
  • 1 teaspoon olive oil
  • 1 teaspoon Ras El Hanout seasoning (see below)
  • salt/pepper
  • 2/3 cup couscous 
  • 4 cups spinach leaves
  • 2 cups chickpeas (drained and rinsed, if canned) 
  • sesame seeds/chopped parsley, for topping 

Tahini dressing

  • 1 tablespoon olive oil
  •  2 tablespoons toasted sesame oil 
  • 1/4 cup tahini (sesame seed paste)
  • 2 tablespoons fresh lemon juice
  • 2 scallions, chopped 
  • 1 tablespoon soy sauce
  • 1 large garlic clove, chopped 
  • 1/4 teaspoon each salt/freshly ground pepper 

Ras El Hanout seasoning

  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander seeds
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
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Buddha Bowls

November 17, 2019  |  Mains

Ingredients taken from Lucky Belly restaurant

Base:

  • Quinoa, or
  • Brown rice, or
  • Greens

Protein:

  • Tofu, or
  • Chicken, or
  • Falafel

Beet Box:

  • Kale
  • Pears
  • Diced roasted beets
  • Feta
  • Shredded carrots
  • Roasted honey peanuts
  • Arugula pesto vinaigrette

Cali:

  • Dried cranberries
  • Green apples
  • Feta
  • Shredded carrots
  • Roasted honey peanuts
  • Balsamic vinaigrette

V-Power:

  • Kale
  • Quinoa
  • Roasted sweet potatoes
  • Pickled cabbage
  • Shredded carrots
  • Cucumbers
  • Hummus
  • Lemon vinaigrette
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Mom’s Lasagna

November 7, 2019  |  Mains

Ingredients

  • 1 lb lasagna pasta
  • 1 onion
  • 1/2 lb ground porc
  • 7 oz ricotta cheese
  • 1 tsp chopped parlsey
  • 9 tsp grated parmigiano reggiano

Sauce

  • 1 onion, diced
  • 1 lb ground beef
  • 1 celery stalk
  • 2 garlic cloves
  • 1 tsp oregano, basil, parlsey
  • 1 cup chicken broth
  • 5 1/2 oz tomato paste
  • 1 bay leaf
  • 1 tsp sugar
  • 28 oz tomato can

Prepare the sauce. Cook oil in a casserole, add onion and cook 1 min at medium-high. Add beef and spices (oregano, basil, parsley, salt, pepper). Mix and cook 3 to 4 minutes.

Add all other sauce ingredients and adjust seasoning as needed. Partially cover and simmer the tomato sauce for 1h.

Preheat the oven at 375.

Boil lasagna pasta for 12 minutes and rinse in cold water.

Add oil to a pan, add the chopped onion and cook 2 minutes. Add ground pork, salt and cook 7 to 8 minutes at medium high heat.

Place ricotta cheese and parsley in a large bowl and mix well. Add cooked pork, season to taste and mix well.

Lightly butter the lasagna dish and add a small quantity of tomato sauce at the bottom.

Layer pasta, then layer pork/ricotta mix. Layer with sauce, then a third of the cheese, then pasta. Then pork/ricotta, tomato, cheese, pasta. Add a bit of butter on top.

Cover with aluminium foil and cook at 375 for 20 minutes.

Remove foil, add remainder of cheese, cover again and cook 40 minutes.

Remove foil, add a bit of warm tomato sauce. Serve.

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