Thursday, February 26, 2015

Creamy Broccoli Soup



Are you in the love or hate category when it comes to broccoli? Maybe you’re somewhere in between? I can tell you that it’s always been my least favorite veggie, but this soup may have kicked it up a bit higher on my list. You see, it’s good to keep trying foods until you acquire the taste for them. I’ve tried potatoes, mushrooms, and tomatoes so many times in my life and finally…I love them. Persistence and patience pay off, eh?

Creamy Broccoli Soup  l  Love.Bake.Read

Broccoli is the star of this dish, no double about it. Other than the broccoli there are very few ingredients in this soup, which is always a plus in my book. Basically, you toss onion, garlic, red pepper flakes, and a parmesan cheese rind in the pot along with the broccoli and veggie stock, let it all merry together for a bit and then puree it all into silky smooth goodness.

Monday, February 23, 2015

Spinach-Ricotta Stuffed Portabella Mushrooms with Sun-Dried Tomato Sauce



Happy Monday! For me, the start of a new week means finally getting back into the swing of things. And I’m doing so with a heck of a good recipe. These Spinach-Ricotta Stuffed Portabella Mushrooms go down as one of the best dishes to ever hit our table. Up until a few months ago, I didn’t do mushrooms, but now? I can’t get enough.

Spinach-Ricotta Stuffed Portabella Mushrooms with Sun-Dried Tomato Sauce  l  Love.Bake.Read

Portabella mushrooms are so incredibly rich in flavor + they are meaty and so very hearty. It doesn’t hurt that they’re good for you too—low in calories and sodium, zero fat and cholesterol. Plus, they’re a natural source of antioxidant, selenium, and riboflavin. Who knew? I learned all that just from the packaging…and you know what else? The proper spelling is Portabella, not Portobello. You learn something new every day.

Tuesday, February 17, 2015

An Unintended Break



Long time no talk! Honestly, I had zero intention of taking a break, but sometimes life throws you a curveball. What can you do? Nothing major. Just lot of time-consuming items at work allll last week. By the time the weekend came, I was downright exhausted and couldn’t even think straight.

Unfortunately, this means that Steve and I even missed celebrating our 12-year dating anniversary and 4-month wedding anniversary last Thursday simply because I had so much to do. To kind of make-up for that, we ordered from Bonefish Grill last Friday as a bit of a celebration. We pretty much ate and fell right asleep. How old are we? Ha. Have you ever eaten at Bonefish Grill?! If not, 3 words for you—Bang Bang Shrimp. Google it. Can’t wait to make ‘em at home.

I did manage to make dinner twice last week, I think. Hooray! Both meals were out of this world, but I didn’t get to take pictures of either.  It was dark out both times I made dinner…and I didn’t get home the following day until it was dark. No light = No pictures = No posts either. Huge, huge bummer. The upside? I’ll have to make both meals again sometime.

While I was super happy for a break from work, I was pretty much useless all weekend long. I immersed myself in a book and didn’t put it down. My brain needed that time to just relax and be.  I haven’t read like that in probably well over a year. When I emerge from a stressful time, my brain just needs to shut down and recharge. My go-to is reading and it did the trick just fine. Whew!

My weekend has actually been 4-days long so far, and I haven't minded a bit, quite frankly. Yesterday was a holiday, so I didn’t have to work. Then, it snowed all last night, so work was cancelled for today. After the week I had…this was a-okay by me. Who doesn’t love a snow day?!


Thank you so much for your patience while I slowly come back to life. I certainly hope to get back on track this week.
   

Sunday, February 8, 2015

Baked Falafel Bites with Hummus & Tomato-Cucumber Salsa



I’ve made falafel exactly twice in my life, this here being the second time. And both times I’ve baked it instead of frying it. Now don’t get me wrong, fried falafel is perfectly delicious—I’ve had it a time or two from a restaurant—but baked is obviously the healthier option, right? This falafel is also oil-free and vegan, which means it’s even healthier. Yay!

Baked Falafel Bites with Hummus & Tomato-Cucumber Salsa  l  Love.Bake.Read

Aren’t these falafel bites are just gorgeous topped with hummus and homemade salsa?! I impressed myself with this one. I like dainty food, what can I say. Speaking of dainty, these little bites make for a perfect appetizer. But, it’s also just as easy to slather hummus inside a pita pocket, tuck in a few falafel bites, and spoon on some salsa for a main dish. No matter how you serve up this falafel, you and your family will love it.