Tag Archives: arugula

Arugula + Black Bean Stuffed Sweet Potato w/ Poached Egg

28 Jul

This recipe is so simple it feels wrong to toot my own horn, but that’s my very first poached egg you guys.  Ever.  I feel like I should get a foodie gold star right now!  Poached egg dance!  Poached egg dance!  Poached egg dance!  (PS – IDGAF if you think eggs are meat.  I consider this a meatless recipe, so put it in your Meatless Monday rolodex, yo.)

Stuffed-Sweet-Potato-Black-Beans-Arugula-Poached-Egg


Arugula & Black Bean Stuffed Sweet Potato w/ Poached Egg (from How Sweet It Is)

  • sweet potato
  • arugula
  • black beans, drained and rinsed
  • shredded cheese
  • 1 lg egg
  • olive oil, salt, pepper

First, cook the sweet potato using your method of choice (microwave, slow-cooker, oven, etc.).  Since I don’t care for the skin, I usually bake mine in a 400*F oven for about an hour, remove the skin and put the potato in a small dish.  You do you, though.  While the potato is cooking, I suggest tossing some arugula in extra virgin olive oil, salt, and pepper:

arugula-olive-oil-salt-pepper

Then, a great idea is to start fretting about cooking a poached egg.  This includes, scouring Pinterest, rapid-firing search terms into Google, calling your mom and cursing her for not answering, and then finally realizing you have 13 eggs in the house so just friggin’ throw one in some water all ready.  But not really throw!  Because you have to be careful with eggs, you know.  Anyway, I did what I was told and followed Smitten Kitchen’s tutorial for the perfect poached eggs. As I waited for my water to boil, I topped my sweet potato with some cheddar cheese, about 1/2 c. of black beans which had been rinsed but were unseasoned, and my arugula.

Stuffed-Sweet-Potato-Arugula

This was probably the most nerve-wracking thing I’ve ever done right here!

1st-ever-poached-egg

Having absolutely no frame of reference for if something is done or not really creates anxiety when you could ruin your whole dinner with one little poke.  But then….

Stuffed-Sweet-Potato-2

With great risk, comes great reward.

Roasted Beet Salad

22 Jul

I’ve been a fan of the beets for as long as I can remember…

thebeets

COME ON, Killer Tofu was one of the greatest hits of my childhood.

But seriously, beets.

Beets

My favorite way to prepare beets is to roast them (here is my go-to recipe).  This time, though, when the beets came out of the oven I tossed them in balsamic vinegar instead of of apple cider vinegar and knew they belonged on a bed of arugula and spinach.

Roasted-Beet-Salad-Goat-Cheese-Pecans-Arugula-Spinach

I added in a bit of crumbled goat cheese, toasted pecans, and my favorite balsamic dressing.  Seriously easy, meatless, and delicious!

My Favorite Balsamic Dressing:

  • 3 T. balsamic
  • 1-2 cloves garlic, pressed
  • 1 T. Dijon mustard
  • scant 1/3 c. extra virgin olive oil
  • salt, pepper to taste

Whisk together the balsamic, garlic, and Dijon mustard together.  Slowly whisk in the olive oil, then salt and pepper to taste.

Pear, Mushroom, & Prosciutto Pizza

28 Jun

So it’s Saturday and you might be having one of those “My-girls-are-coming-over-to-drink-wine-but-I-need-to-make-a-classy-pizza-so-at-least-I-look-like-a-classy-lush” pizzas, this one is for you.  Seriously, this pizza makes you seem like you know way more about pizza than you probably do.  It’s sweet and salty and just generally delicious.  Indulgent enough to make you Insta-famous in your circle of friends, but not indulgent enough that you feel guilty about it. 🙂

Pear-Mushroom-Prosciutto-Arugula-Blue-Cheese-Pizza


Pear, Mushroom, & Prosciutto Pizza (recipe by Yummy Addiction)

  • 2 T. unsalted butter
  • 1/2 semi-ripe pear, sliced very thin
  • 1 t. honey
  • 6 cremini mushrooms, steps removed and sliced thin
  • 1 c. shredded Mozzarella cheese
  • 3 oz. Prosciutto, torn into pieces
  • 1/2 c. crumbled blue cheese
  • 2 handfuls baby arugula
  • this pizza crust (or store bought)

Preheat the oven to 400*F.

Heat the butter in a medium skillet over medium heat.  When melted, reduce the heat to low and add the pear slices.  When they begin to get softened, add the honey and a pinch of salt and continue to cook until lightly browned, stirring occasionally.  When they are ready, remove them from the pan and add the mushrooms to the same pan.  Cook until the mushrooms are slightly browned.

Brush the pizza crust with olive oil, then sprinkle the mozzarella cheese evenly.  Add the pears and mushrooms, then put the prosciutto on top of that.  Sprinkle the blue cheese crumbles on the very top and bake for about 20 minutes.  When the pizza is done, top with the arugula and serve.

I recommend a Pino Grigio if you were wondering – cheers! 🙂

Sausage, Goat Cheese + Arugula Stuffed Peppers

19 Jun

Growing up, my mom made stuffed peppers pretty often.  Hers were usually whole bell peppers, stuffed with rice, ground beef, and some kind of tomato sauce.  They were so much a part of our regular rotation that I absolutely hated them.  They were always overcooked or undercooked, never an enjoyable texture.  I think I actually hated bell peppers for a long time because of that particular meal.  It got to the point that I would just empty the pepper of its stuffing and discard it completely.

Oh, I’ve tried to get on board.  I’ve only made stuffed peppers a handful of times as an adult and they just never turned out great.  Until now.  For me, I can say that halving the pepper lengthwise and using the peppers as boats instead of urns makes all the difference.  That and an amazing low-carb stuffing.

Sausage-Goat-Cheese-Arugula-Stuffed-Peppers-NEW


Sausage, Goat Cheese, & Arugula Stuffed Peppers (original recipe from Cook Like A Champion)

  • 2 medium bell peppers
  • half an onion, diced
  • 2/3 lb. hot Italian sausage (use whatever sausage you want!), no casing
  • 2 oz. soft goat cheese
  • 2 handfuls arugula
  • salt, pepper, olive oil
  • Parmesan Reggiano to garnish

Preheat the oven to 400*F and sautee onion in about 1 T. olive oil until translucent.  Then, add the sausage and cook until browned and crumbly.  While the sausage is cooking, slice the bell peppers in half lengthwise to remove stems and seeds.

Stuffed-Peppers-Empty

When the sausage is browned, add the goat cheese and arugula.  Mix until the goat cheese is combined and the arugula has wilted.

Stuffed-Peppers-Goat-Cheese

stuffed-peppers-arugula

I didn’t add any salt or pepper until the arugula is wilted and I can taste the actual mixture.  Here is where you can season it to your taste!  I used fresh ground pepper, sea salt, and some crushed red pepper flakes because I like a little heat.

stuffed-peppers-sausage-stuffing-mixture

Once seasonsed, spoon the mixture into the bell pepper boats and top with the smallest amount of Parmesan Reggiano.

stuffed-peppers-filled

I baked mine for about 18 minutes – until the peppers were soft, not mushy and not crunchy!

Sausage-Goat-Cheese-Arugula-Stuffed-Pepper-2


Yes in every single way.  The only reason I see to eat low-carb dinner is to save room for the most important carb.

Oh and before we move on, I just wanted to share how amazing a one pot dish is for clean-up:

one-pot-dinner-kitchen

sweet nothingness

Since I have the absolute best customers in the world, I got this piece of majestic art as a tip earlier in the week!  I knew I had to get it extra cold and save it for the hottest, muggiest day of the week – which was most definitely yesterday.

white-sky-brew-gentlement-chai-wheat


(Disclaimer: No, I wasn’t prompted to blog about this or even mention it!)

Um….wow.  Wow.  Wow.  Wow.  White Sky Chai Wheat beer from The Brew Gentlemen.  This beer is everything I hoped a beer could ever be.  The chai undertones are phenomenal, all clovey and gingery and cardamomy (hello, fall in my mouth) and the taste is just incredibly smooth.  This may be the best beer I’ve ever had in my entire life.  Sorry, North Country Brewing but you’ve been bested by Braddock’s newest brewers:  The Brew Gentlemen.  I 100% intend on heading over there for a full report!  I don’t care how many beers I have to try, I will do what I have to for you guys!  Oh, to be young and have a higher alcohol tolerance again.

Stuffed Portabello Sandwiches w/ Caramelized Onions + Arugula

17 Jun

Meatless-Monday-1-Stuffed-Portabello-Sandwiches-Caramelized-Onion-Arugula



I am really excited to get on the Meatless Monday bandwagon!  I initially picked this recipe because I thought it would be an easy, weeknight dinner for me.  I underestimated the fact that I don’t have a grill.  You don’t need a grill – at all actually – but the original recipe is a bit more streamlined than the process that I went through so I was under prepared when I started.  Everything is sort of prepared separately and then assembled at the end – just focus on getting the elements right and not about timing.


A Quick Roasted Pepper Tutorial!

Before we get started, let’s talk about roasted red peppers!  For years, when a recipe called for roasted red peppers I assumed I had to go to the store and buy the ones that come in a glass jar and are covered in marinade/oil/whatever.  It’s so friggin’ easy to roast your own peppers that it makes me wonder why I don’t do it more often!  Here is a step-by-step tutorial I made to show you how to make your own roasted peppers using a gas broiler.

Ta da!

Roasted-Pepper-Tutorial-Broiler

Really.  Wash your pepper and then shove it  near the broiler flame.  I rotated mine every 6 minutes – the pepper will first start to sweat and then the skin will turn black and get crispy.  That’s what we want!  We are going to take the skin off, so we really need to make sure the pepper is roasted half to Hades.  (You could do this on your gas range as well, just wrap the pepper in tin foil first and set the flame on med-low.  The pepper sweats excessively so…be prepared for a big sloppy mess if you go this route!  That’s why I went with the broiler.) Mine looked like this when it was done: Roasted-Pepper-Tutorial-Steamed

Then, we need to steam the pepper so that we can take the skin off and get the seeds/stem out.  So, just cover the pepper with a bowl and let it sit for 15minutes.

Roasted-Pepper-Tutorial-Steaming

See it’s not that intimidating!  When it’s done, it will look deflated like this:

Roasted-Pepper-Tutorial-After-Steaming

 

 

 

 

 

 

 

 

 

 

After 15 minutes, cut down one side of the pepper.  The stem should basically fall right out and the pepper will open up.  Remove the seeds and then flip it over and remove the skin.  You can just use your fingers if you want to!

Roasted-Pepper-Tutorial-Skin-Before Roasted-Pepper-Tutorial-Skin-After

Easy peasy.  Then just slice them up to suit your needs.  If you are going to save them and use them for another day, put them in a glass or stainless steel container and pour a bit of olive oil over them.  If you are going to be making a large batch of these, you can also roast peppers in the oven on a sheet pan.

You can pin this tutorial by clicking here:


Like I said before, you can complete all of the ingredients at the same time.  So while the pepper was in the broiler, carmelize half an onion (this takes about 25 minutes) with a splash of balsamic and about a T. of brown sugar.

Carmelized-Onions

Also, drizzle 2 portabellos with olive oil, salt, and pepper put them in the oven at 425*F for 20 minutes. Roasted-Portabellos

If things are coming up at different times – that is fine.  If things start to cool, don’t freak out.  Once we assemble everything, it gets reheated again. 🙂  When the bellas are done, lower the temp of the oven to about 300*F, and rub the bread with the slightest bit of olive oil.  I put it in immediately before the oven had properly cooled because I used ciabatta which is a bit thicker than normal bread.  You could even skip the oil/oven and use the toaster depending on your bread preference. While the bread is toasting, it’s time for the rest of the sammie to come together!  You’re basically creating a stuffed portabello, so start with a mushroom gill side up.  Add as many of your roasted peppers as you’d like, a slice of Mozzarella cheese, and then top it with the 2nd portabello gill side down.  Since my bread was in the oven, I popped this under the broiler until the cheese melts. Stuffed-Portabello-Meatless-Monday

When the bread is toasted to your liking, add the mushroom to the bread and top with the caramelized onions.  I added a TON more arugula after I took this picture – I can’t get enough!

 Meatless-Monday-1-Stuffed-Portabello-Sandwiches-Caramelized-Onion-Arugula

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