Showing posts from February, 2020

BBQ Jackfruit Pizza with Mango Salsa

For this dish I used a lot of store bought help, since both the pizza and the BBQ jackfruit parts of the "BBQ Jackfruit Pizza" are.... store bought. I wish I was more sorry, but I'm not because it was dang delicious and one of the easiest dinners to pull off at the end of a long work day.

The only "real" cooking involves chopping the mango, red onion, jalapeno, and cilantro for the mango salsa, but that can happen while the pizza is baking in the oven. So that means, total, this dish takes 15-20 minutes from start to stomach. It was a huge hit with the hubs, especially since tangy BBQ and sweet silky mango are two of his favorite flavors ever (honestly, who doesn't love them?)

Please feel free to use whichever frozen pizza crust you like from your grocery store, and if you can't find packaged BBQ jackfruit, just mix a can of jackfruit with bbq sauce before layering it on the pizza crust. Easy as (pizza) pie.

A handful of arugula at the end adds texture…

Pasta Puttanesca

When I first saw this recipe, I thought it was too good to be true. I couldn't imagine it would be possible to get perfectly cooked pasta through this one-pot method -- but lo and behold, all you do is add all the ingredients to a pot and boil for ten minutes, and voila!

This one-pot puttanesca is a recipe very closely adapted from The Kitchn's recipe, found in a compilation of one-pot pasta dishes. Although puttanesca typically also has anchovies, this version is vegan with just capers, grape tomatoes, olives, parsley, olive oil, and salt and pepper. It's fresh, light, salty, and delicious.

It doesn't need a sauce because it has so much flavor from the capers, olives, and parsley. We just drizzled some olive oil over our pasta and topped with more parsley before serving as a final touch. Mangia!

Recipe adapted from The Kitchn one-pot recipe.

1 pound spaghetti
1 pint grape tomatoes, halved
1/4 cup capers
1 small can sliced black olives, drained
1/2 cup fres…

Vegetable Jambalaya

Hubs had some delicious jambalaya at a work event, and came home asking if I could try to make a veggie version. Happily! This dish was a delight to make, basically a "set it and forget it" type meal, and the kind that fills your kitchen with the most mouthwatering aromas.

I had all the basic ingredients on hand, except for the Cajun seasoning and frozen okra. Cajun seasoning is basically just a mixture of paprika, garlic powder, onion powder, oregano, cayenne, and thyme. You can find it in your grocery store spice aisle.

Jambalaya is typically made with sausage, chicken, and shrimp, but we used butternut squash for our "meat". You could use any hearty vegetable of your choice that can withstand simmering for 25 minutes without getting mushy, for example squashes, broccoli, cauliflower, or sweet potato.

Ingredients 2 Tbsp olive oil
1 1/2 cups cubed butternut squash
1 green bell pepper, diced
1 jalapeƱo pepper, seeded and finely chopped
1 yellow onion, diced
2 clove…

Autumn Farro Salad

I'm trying to work out the best spot for photos in our new apartment, so bear with me in the meantime. I didn't appreciate what a perfect spot I had in the old apartment until I was desperately trying dozens of lighting/background combinations in the new one. Because, let's face it, it's all about the mouthwatering pictures!!

That's especially true for this colorful and flavorful farro salad, complete with crispy roasted Brussels sprouts, tangy deep red dried cranberries, bright bites of crisp apple, and spicy browned sausage slices. A simple dressing finishes this "autumn" salad off, to make for a wonderful dinner, lunch, or even side salad option that's perfect any time of year.

Farro is a deliciously creamy grain if you let it simmer for long enough. I happened to be on the phone while it was cooking, which I recommend as a good tip if you're impatient like me -- a distraction means I won't rush the cooking time!!

Ingredients 1 cup farro sa…