Quick and Easy Waffles

January 18, 2015 by Elizabeth Leave a Comment

Perfectly golden and crisp on the outside, with a light and fluffy interior. Top with a pat of butter and warm maple syrup, and dig into these mouthwatering breakfast treats. Quick and Easy Waffles are great to throw together for a speedy and decadent weekend breakfast, and are sure to be a crowd pleaser.

Happy Sunday! I hope you’ve been staying warm this week! It was so cold in the beginning of the week, that the boys and I decided to just hang around the house. Sometimes those are the best days. 🙂 We had fun playing, doing projects together, and of course, creating many new things in the kitchen. Thankfully, the temperature warmed up a bit this weekend, and we were able to bundle up and head outside. The boys loved playing in the snow! We even built a tiny snowman and had some sled races. It was great to have Grandpa join us in our snowy backyard fun! Here are a few pictures from this week:

With all of the wintery weather outside, I love heating up our house with a nice warm breakfast. These Quick and Easy Waffles are the perfect morning treat. They only require a few basic ingredients, that I’m guessing you already have in your kitchen. These waffles are great to make with your kids, or can easily be whipped up before the little ones, or your husband, even get out of bed. There is just something so wonderful about coming down to the aromas of rich, buttery, freshly baked waffles.

Another thing I love about enjoying these waffles on the weekend, is that they are FANTASTIC when reheated. Plus, they also freeze well, too! Just pop a few in the toaster, slather on the butter and syrup, and you can dig into that weekend goodness all week long.

For a little variation, try topping these waffles with fresh fruit, such as strawberries, blueberries or bananas. If you’re craving something a bit more decadent, add chocolate chips and whipped cream. However you dress them up, one thing is for sure, these Quick and Easy Waffles will be a family favorite in no time!

Quick and Easy Waffles

Yield: 14 waffles

Slightly crisp and fluffy waffles that come together in a flash.

Ingredients

3 1/2 cups all-purpose flour
1/4 cup sugar
2 tablespoons baking powder
3/4 teaspoon salt
4 large eggs
3 cups milk
1 tablespoon vanilla extract
3/4 cup unsalted butter (1 1/2 sticks), melted and cooled slightly

Instructions

In a large bowl, whisk together the flour, sugar, baking powder and salt. Set aside.
In a medium bowl, slightly beat eggs, then whisk in the milk and vanilla.
Make a well in the center of the flour mixture, add the wet ingredients, and gently whisk together. Don't over mix. Then carefully fold in the butter with a rubber spatula until just combined, batter should be slightly lumpy.
Using a preheated waffle iron that is lightly greased with cooking spray, pour batter onto iron, spread slightly if needed, and gently close lid. (Use about 1/4 cup batter for an iron that makes smaller waffles, or about 1 cup batter for an iron that makes larger waffles). Bake according to waffle maker directions. When waffles are done, carefully remove from griddle with a fork. Repeat with remaining batter and serve warm with syrup.

Notes

To keep waffles warm while cooking, place waffles on a wire rack on a baking sheet in a 200 degree oven until ready to serve.

https://elizabethshome.com/quick-and-easy-waffles/

If you’re looking for another family favorite breakfast recipe, you’ll love these Classic Pancakes! For a gluten free option, these No Butter, No Flour Oatmeal Pancakes with Warm Apple Compote and Oat Flour Blueberry Pancakes are also favorites. 🙂

Creamy Cauliflower Soup

December 1, 2014 by Elizabeth Leave a Comment

Rich, velvety, and packed with flavor. Fresh cauliflower, onions, garlic and spices, pureed together and simmered to perfection. Creamy Cauliflower Soup is rich, healthy, and loaded with nutrients.

I hope you had a spectacular Thanksgiving! It has been a whirlwind of a weekend around here. Birthdays, Thanksgiving, and even a parade, oh my! 🙂 We cooked and relaxed on Thanksgiving morning, and then headed over to my in-laws for an early family dinner that evening. Friday morning we bundled up and headed to the Santa Claus Parade with my parents. The boys loved seeing the fire trucks and police cars. After a full hour of watching the parade, Santa finally made his appearance. We were all FROZEN, but the boys were so excited to see him, that it made it all worth it. (Note to self for next year, if it’s that cold again, go late! ;))

Another highlight of our weekend was William’s 5th birthday party. His actual birthday is on Tuesday, but we’re celebrating a bit early this year. I can’t believe that my first baby is (almost) FIVE! Where did the time go? William and his buddies had such a blast today! Dinosaurs, ornament making, cupcakes and friends, what could be better? William loved his party and we are all so thankful for wonderful friends and family. James was fascinated with the older kids and joined right in on the action, and Charlie was content just hanging out. What a perfect afternoon!

Here are a few pictures from our weekend, and William’s birthday party.

Who knew that rich and healthy could be found in the same bowl?! If you’re feeling like the Thanksgiving weekend has set you back a bit, replenish your system with a giant bowl of this nutritious Creamy Cauliflower Soup!

I created this soup right before having Charlie, as one of our many freezer meals to enjoy after his arrival. I remember looking at Andrew one night in the kitchen, probably around 9:00, and asking him if we had enough food for after the new baby. (Let’s be honest, with BOTH of our freezers packed with over 60 meals that I had already made, of course we had enough food ;)). However, as I looked at him, and remembered the two huge heads of cauliflower that were sitting in the fridge, I somehow talked us both into the idea that we could always use a few more meals.

It might have been late, but that didn’t stop me from whipping up a new kitchen creation. There was just something about cauliflower soup that sounded so yummy. Cauliflower, onions, garlic, broth, wine, and spices, how could you go wrong? Once I got the flavors just where I wanted them, I went to work on the texture. At first, I didn’t want to mess around with having to wash out our blender (I guess I was just being lazy), so I tried to mush up some of the veggies with a potato masher. After a few minutes of hardcore smashing, I just wasn’t loving the consistency that I was getting. Soooo…. ladle soup into blender, turn on for 20 seconds, and voila! Creamy, velvety goodness! I decided to reserve a bit of the cauliflower mixture, because as much as I wanted a pureed soup, it still needed to have some texture. This Creamy Cauliflower Soup comes together in no time, and is the perfect light addition to any meal. Serve it as a vegetarian entree with extra cheese and a side salad, or enjoy it before your meal as the perfect appetizer. This soup is tasty, filling, and super good for you! If you’re craving something a little more on the hearty side, you can always add a touch of cream. Otherwise, enjoy it without, for a little “post-Thanksgiving rejuvenation”. I love it both ways! However you cook it up, you will love diving into a huge bowl of this Creamy Cauliflower Soup goodness.

Creamy Cauliflower Soup

Ingredients

1 tablespoon extra-virgin olive oil
2 large onions, diced
6 cloves garlic, minced
2 large heads cauliflower, chopped
2 quarts low-sodium chicken broth
1/4 cup dry white wine
1 teaspoon dried parsley
Salt and pepper
1/2 cup heavy cream (optional)

Instructions

In a large stock pot, heat oil over medium heat until hot. Add onion and 1 teaspoon salt, and stir. Cook for about 7-8 minutes until onions are tenders, stirring occasionally. Stir in garlic and cook for about 30 seconds until fragrant.
Add cauliflower, broth, wine and parsley, and stir. Then cover and cook for about 8-10 minutes, stirring occasionally, until cauliflower is soft.
Reserve 2 cups of the cooked cauliflower mixture in a small bowl and set aside. Carefully ladle remaining cauliflower mixture into a blender or Vitamix, and puree until smooth. (Working in two batches if needed). Return soup to stock pot, add reserved 2 cups cauliflower mixture to the soup, and 1/2 cup cream (if using), and stir. Heat soup over medium heat until hot. Do not boil. Season with salt and pepper to taste.
Spoon into bowls and serve with parmesan cheese on top.

Notes

This soup is delicious with or without the cream. For a richer soup, add the heavy cream, and for a lighter soup, omit. If freezing this soup, make sure to add the cream after it has been frozen, when reheating.

https://elizabethshome.com/creamy-cauliflower-soup/

If you’re looking for another healthy creamy soup recipe, be sure to try my Cream of Mushroom Soup or my Low-Fat Cream of Broccoli Soup.

Simple Glazed Scones

November 24, 2014 by Elizabeth 1 Comment

A perfectly crisp exterior, with a light and fluffy inside, drizzled with a mouthwatering icing. Simple Glazed Scones are delicate and delectable. Easy to make and incredibly divine, these little treats are sure to be a hit.

I can’t believe Thanksgiving is right around the corner! Four days to be exact. I think there is something so wonderful about this time of year. I just love all of the amazing food, great smells and wonderful experiences that are always shared around the dinner table. I love coming together with my family, and remembering all of the blessings that we have, and all that we are thankful for.

The last two weeks have just flown by! Wow! The boys and I have been having tons of fun at story time, playing with friends, venturing out in the snow, running errands, and of course having a blast cooking and eating. Andrew has been traveling a bunch for work, which is probably one of the reasons I’ve been a bit on the tired side 😉 All in all, the last two weeks have been incredibly fun and rewarding, and just a tiny bit exhausting. I’m very thankful for a nice LOOOONG weekend coming up!

Here are a few pictures from our adventures.

Scones! There’s just something so sophisticated and decadent about these little goodies. Firm and crisp like a cookie, with all of the fluffy goodness of a piece of cake. Ohhhh my! If you’re hosting company this Thanksgiving and need an impressive breakfast element, or just want something scrumptious to wow your family with, these Simple Glazed Scones are just the thing! They are perfect for breakfast with bacon and eggs, great for an uplifting afternoon snack, or even make for a wonderful dessert after a fun-filled day. I love them with a huge glass of ice cold milk, morning, noon, or night.

My inspiration for these scones came from a recipe I found on MyRecipes for the Best-Ever Scones. I made a few minor changes to the directions, but for the most part, this is such a dynamite recipe as it is! One change it did make was the need to refreeze the dough once it has been sliced. This helps to keep the scones cold right before they go into the oven, and helps to ensure their shape while baking. I also added a sweet glaze to top them off. I think this little touch not only makes them look fantastic, it also gives them that true bakery taste and texture.

Grab your bowl, a few ingredients, and get ready to bake. Pop them in the oven, and in a few minutes your house will be filled with the rich smell of SCONES! Simple Glazed Scones are sure to be a Thanksgiving morning (or anytime) delight.

Simple Glazed Scones

Yield: 8 scones

Ingredients

For Scones:

2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cut into 1/4 inch cubes
3/4 cup plus 2 tablespoons heavy whipping cream (plus 2 tablespoons for brushing) (1 cup total)

For Glaze:

1 1/2 cups powdered sugar
2 tablespoons water
1/4 teaspoon vanilla extract
Dash of salt

Instructions

Preheat oven to 450 degrees.
In a large bowl, add flour, sugar, baking powder and salt and whisk together. Cut in butter with a pastry cutter (or back of fork), until mixture resembles small pea sized crumbs. Place bowl in freezer for 5 minutes. Remove bowl from freezer, and add 3/4 cup plus 2 tablespoons cream. Stir immediately with a metal spoon until mixture is just moistened. While still in bowl, shape dough into a ball, dough will be crumbly. Place ball onto a piece of wax paper, and press and shape into a 7-inch flat, round disk. Using wax paper, wrap up disk and place in freezer for 5 minutes.
Remove from freezer and cut into 8 even triangular wedges. Place triangles 2 inches apart on a baking sheet lined with parchment paper or Silpat baking sheet.
Brush tops of scones with remaining 2 tablespoons cream, until moistened. Bake for 10-12 minutes or until golden brown. Cool for 5 minutes on baking sheet, then move to a wire rack to cool completely.
To make the glaze, in a small bowl, add powdered sugar, water, vanilla and salt, and whisk together until smooth. (Glaze will look like a thick paste). Once scones are cool, drizzle glaze lightly over the top of each scone in a zig zig pattern. Also glaze to harden for at least 5 minutes.

Notes

If glaze becomes too hard to drizzle, place bowl in microwave for about 10 seconds to soften.

https://elizabethshome.com/simple-glazed-scones/

If you’re looking for another great breakfast bread or snack recipe, check out my Pumpkin Bread with Cream Cheese Frosting.

Turkey Taco Chili

November 10, 2014 by Elizabeth Leave a Comment

Loaded with fresh ground turkey, beans, and vegetables, and simmered in a rich, tomato broth. Turkey Taco Chili is healthy, hearty, flavorful and easy to make! Pile on the fixings and dive into a warm bowl of chili goodness.

Hi! Thanks for visiting again! I hope you had a wonderful weekend. It was actually quite a big week around here for us. My birthday was Wednesday and Andrew took the day off of work. I can’t even begin to say how much he did to make me feel more than loved for my special day. He kicked off the celebration by bringing me two dozen pink roses the night before. On my birthday, I woke up to the house decorated and picked up, a hot breakfast, and the sweetest card. I was even treated to a mid-morning nap while Andrew watched the boys so I could get a few extra birthday zzzzs. Birthday fest continued with Grandma and Grandpa Lovasz coming over at 11:00am to watch the big boys, while Andrew and I (and Charlie) headed out to lunch, a day of shopping, and a special celebration dinner. We all had such a great day! William and James had so much fun playing and being spoiled by their wonderful Grandparents. Andrew and I were thrilled to have an entire afternoon AND evening (almost) just the two of us. We had a delicious and very fun lunch at Crispelli’s, where we enjoyed margarita pizzas and salads.

Then we headed onward to Somerset Mall do ~~a little~~ a lot of birthday shopping. After a while, we decided to refuel with a little birthday Starbucks. Wow, I think we forgot how amazing it feels to sip a hot drink with each other on a weekday afternoon and talk, just us. After our snack break, we continued on with our shopping. Andrew planned out our entire shopping trip, complete with a map and everything! I was totally impressed! And definitely spoiled 😉 After all of our shopping fun, we headed to Ocean Prime for the most wonderful dinner. For dinner we enjoyed a crab and shrimp salad, ribeye steak with a giant twice baked potato, and a special chocolate peanut butter mousse pie for dessert. Deeeelicious!!! I am so thankful for such an incredible day! 🙂

When you don’t have the night off from cooking, grab this recipe and head to the kitchen. We just love this Turkey Taco Chili and I’m sure you will too! It’s delightfully delicious, incredibly nutritious, and super duper easy to make. Such a winning combination!

My inspiration for this recipe came from Skinny Taste’s Turkey Chili Taco Soup. I came across this chili a few months back, when I was scouring the internet for ideas of freezer friendly meals to make for after Charlie. I liked the look of it enough to add it to my list of “things to make for when baby comes”. Of course, before I even stepped foot in the kitchen to make it, I took my pen and made a bunch of changes to it. (I guess I view cooking as an art. My meals and recipes are like my canvas, and I am the artist creating a work of art.) As I’m sure I’ve told you many times, I just love to cook, but especially love CREATING new, wonderful recipes in my kitchen. This Turkey Taco Chili is so so yummy! I just love the flavors of the ground turkey, beans, corn, and tomatoes in every bite.

It’s super heathy, seriously easy to whip together, and even freezer friendly. Simmer on the stove for a short time, serve it up, load with toppings and DIG IN! This is such a great recipe to add to you winter meals this season.

Turkey Taco Chili

Ingredients

1 tablespoon extra-virgin olive oil
1 1/2 pounds ground turkey
3 large onions, diced
6 cloves garlic, minced
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
2 (14.5 ounce) cans diced tomatoes, and juices
1 (4 ounce) cans diced, mild green chilies
1 1/2 cups frozen yellow corn
1 tablespoon chili powder
1 1/2 teaspoons cumin
3/4 teaspoon oregano
1/4 teaspoon paprika
2 tablespoons tomato paste
5 cups low-sodium chicken broth
Salt and pepper

To Double:

2 tablespoons extra-virgin olive oil
3 pounds ground turkey
6 large onions, diced
12 cloves garlic, minced
2 (15 ounce) cans kidney beans, rinsed and drained
2 (15 ounce) cans pinto beans, rinsed and drained
4 (14.5 ounce) cans diced tomatoes, and juices
2 (4 ounce) cans diced, mild green chilies
3 cups frozen yellow corn
2 tablespoons chili powder
1 tablespoon cumin
1 1/2 teaspoons oregano
1/2 teaspoon paprika
4 tablespoons tomato paste
10 cups (2 1/2 quarts) low-sodium chicken broth
Salt and pepper

Instructions

In a large dutch oven or stock pot, heat oil over medium heat until shimmering. Add turkey and cook, breaking up with a wooden spoon while cooking.
When turkey is cooked, stir in onions and garlic, and cook until slightly softened, for about 5 minutes. Then add beans, tomatoes, green chilies, corn, spices, tomato paste, chicken broth, salt and pepper to taste, and stir. Bring to a boil over medium-high heat, then reduce heat to low, and simmer for about 15-20 minutes. Season with additional salt and pepper if needed.
Serve chili garnished with sour cream, shredded cheddar or colby-jack cheese, and sliced scallions on top, and a side of tortilla chips.

https://elizabethshome.com/turkey-taco-chili/

If you’re looking for another great ground turkey soup recipe, you’ll have to try my Turkey Stuffed Pepper Soup.

Maple Glazed Pork Tenderloin

October 19, 2014 by Elizabeth Leave a Comment

Perfectly cooked pork with a simple mix of warm syrup and rich spices. Maple Glazed Pork Tenderloin is sweet and succulent, and bursting with mouthwatering flavors. Easy enough for a weeknight, and fancy enough for company, this recipe will leave your belly full and your house smelling amazing.

It’s another fall Sunday, and time for our weekly update and another recipe that I can’t wait to share. I don’t know about you, but I feel like this week sure flew by! Our weekend was filled with giggles, cuddles, play time, and even a fantastic date night dinner out, thanks to my wonderful in-laws for watching our two older boys! They had such a blast with Grandma and Grandpa, and Andrew and I sure enjoyed our time together! Sometimes I forget just how much fun it is to get dressed up and head out just the ~~two~~ three of us. (Once Charlie gets older, we’ll get back to having a true adult date night, but for right now, we’re more than happy to bring him along. Plus, he’s always very well-behaved, so that makes it easy!)

This was SUCH a fun night! I picked up Andrew after work, and we headed to the Big Rock Chop House in Birmingham. What a great place! It was a special treat to savor a leisurely dinner, that I didn’t cook for change, get waited on, and just enjoy each other and the moment. We’ve sort of tried to adopt the rule of only talking about work and kids for a few minutes on our dates. Sometimes it can be a challenge, but it’s definitely worth it! Date nights are such a great time to connect and take a step back from the obvious (and sometimes overwhelming day-to-day) things, and just focus on each other. We had a lot to celebrate on this date night! Especially, our anniversary, and Andrew’s early birthday dinner. It was a fantastic night all around. My sweetie, one of my babies, spectacular food, a great atmosphere, and a new outfit (dress AND shoes) courtesy of Andrew! He even searched high and low to find this cute dress that I could nurse in! How sweet! (Doesn’t he have great taste?! He actually finds and buys most of my clothes! I seriously think he has better taste in fashion than I do. I am so appreciative of all the adorable things he gets me. It sure helps to make this stay-at-home momma feel good!) Check out a few pictures from our very special date night, as well as a few others from this week, and a video of my little chef in training!

I think in some ways the beginning of fall is one of my favorite times in Michigan. The leaves are turning bright, beautiful colors and the temperatures are cooling off. It’s the perfect time to drag out my cozier clothes, and break into our favorite comfort food recipes. Maple Glazed Pork Tenderloin is a super simple, easy recipe with tons of delectable flavors! I love the way my kitchen and whole house smells when I’m cooking this!

This recipe was greatly inspired from one of my very favorite sources, America’s Test Kitchen. I love the method of pan searing the pork tenderloin first! Wow, what a huge difference it makes! Just a few minutes on the stove allows for a perfectly browned crust on the outside. Move it to the oven to finish cooking the center, and there you have it, the most succulent and wonderfully cooked pork! The light maple glaze is just the right balance of sweetness and spice. Drizzle, pour, or slather it on the sliced pork, and it is yum yum yummy!!!

For the ideal weeknight meal, or your Saturday evening dinner party, this Maple Glazed Pork Tenderloin will certainly be a hit!

Maple Glazed Pork Tenderloin

Ingredients

2 pork tenderloins (3/4 to 1 pound each), trimmed (silver skin removed)
Salt and pepper
1 tablespoon vegetable oil
2 cups pure maple syrup
1 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon cayenne pepper

Instructions

Adjust an oven rack to the lower-middle position and pre-heat the oven to 450 degrees.
In a small bowl, add the maple syrup, cinnamon, cloves, and cayenne pepper. Stir together and set aside.
Pat the tenderloins dry with paper towels, then season with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat until just smoking. Brown the tenderloins on all sides, reducing the heat if the fat begins to smoke, about 10 minutes. Transfer the tenderloins to a 9 by 13-inch baking dish.
Pour off the fat from the pork left in the skillet. Add the syrup mixture to the pan, and scrape up any browned bits that remain. Simmer until fragrant and thickened, about 3 minutes. (Glaze should be thick enough to coat the back of a spoon, but still runny enough to pour). Divide the glaze into two small bowls. Set one bowl aside for serving.
Working with glaze from the remaining bowl, brush the glaze over the pork and then roast in the oven until the center of the pork registers 140 to 145 degrees on an instant-read thermometer, about 10 to 15 minutes. Turn the tenderloins over halfway through the cooking time, and brush the pork with glaze throughout. If the glaze begins to dry up and burn in the oven, stir about 1/4 cup warm water into the pan.
Transfer the tenderloins to a carving board, tent with foil, and let rest about 10 minutes before slicing and serving. Serve with additional maple glaze on top.

https://elizabethshome.com/maple-glazed-pork-tenderloin/

Feel free to visit my old blog and the original post of this Maple Glazed Pork Tenderloin recipe.

Whole Wheat Pasta Primavera

October 12, 2014 by Elizabeth Leave a Comment

Perfectly cooked pasta surrounded by fresh spinach, broccoli, tomatoes and green peas. Sautéed in a flavorful white wine sauce, and topped with a heaping helping of parmesan cheese. Whole Wheat Pasta Primavera packs a ton of veggies and rich flavors into a little bowl of fall perfection.

It’s Sunday, and we know what that means. Time to catch up about our week, and share another fun recipe. Thankfully it was a relatively calm week around here. The boys and I had lots of fun at the library for story time, ran some errands, and even had a few very fun playdates! Charlie had his four-month checkup on Thursday, and I am happy to report that he is healthy and doing well! He weighed in at 13 pounds 4 ounces, and is now 25 1/2 inches tall. He was a trooper for his appointment, and I even survived taking all three boys to the appointment by myself 🙂 We had a lot of (much needed) low-key family fun this weekend, as well! Here are a few pictures:

It seems like fall is officially here, and the temperatures are dropping. What could be a better way to welcome the cooler weather than by cooking up a huge bowl of this light, flavorful pasta dish. Overflowing with fresh veggies and tender whole wheat pasta, this is one recipe that you will definitely want to add to your fall (or anytime) favorites!

This recipe was inspired from a restaurant we loved in Atlanta, called Figo. I remember having this dish quite often when I was newly pregnant with William, and we were going through a move. When I was pregnant with James a few years ago, I was seriously craving this meal, and was more than inspired to recreate it at home. I pulled up the menu on their website to gather all of the information I could on this one, and then put my thinking cap on. With a few tests and tweaks, I am so excited to say that I think this recipe is even BETTER than the dish from Figo. It’s just that good! I love how the curly pasta soaks up the flavor of the white wine sauce and the fresh veggies. The extra-virgin oil and parmesan cheese add the perfect depth and richness. This can be a great “meatless” meal, or add strips of grilled chicken for some added protein.

Whole Wheat Pasta Primavera is an easy to make, one bowl meal that is sure to satisfy your entire family.

Whole Wheat Pasta Primavera

Ingredients

16 ounces whole wheat fusilli pasta
1 tablespoon extra-virgin olive oil
5 cloves garlic, minced
5 Roma tomatoes, seeds and pulp removed and diced
3 cups broccoli florets, bite size
1/3 cup dry white wine
2 1/2 cups packed fresh spinach, roughly torn
1 cup green peas
Salt and pepper
1/4 cup, plus 1 tablespoon good quality extra-virgin olive oil,
Fresh grated Parmesan cheese (for serving)

Instructions

In a large pot, bring water for pasta to a boil. When water is boiling, add 1 teaspoon of salt, and the pasta to the water and stir. Cook until al dente, drain pasta, then move to a large bowl, and toss with 1 tablespoon (good quality oil), loosely cover pasta with foil and set aside.
Now, in a large sauce pan over medium heat, add 1 tablespoon oil and heat until shimmering. Stir in garlic and cook for about 30 seconds or until fragrant. Add tomatoes, broccoli and wine, and cook for about 5 minutes or until vegetables are slightly tender, stirring often. Add spinach and peas and cook for 2 more minutes, stirring. Season with salt and pepper and remove from heat. Move sauce to a serving bowl, and toss with 1/4 cup good quality extra-virgin olive oil.
To serve, spoon 1 1/2 cups of pasta and 1 cup of sauce in a bowl and gently stir together, top with cheese and serve.

Notes

For multiple servings, combine all of the pasta with the sauce in a large serving bowl. Toss together and then divide into individual bowls, passing the parmesan as you go.

https://elizabethshome.com/whole-wheat-pasta-primavera/

Check out my earlier version of this Pasta Primavera recipe on my old blog.

Turkey Stuffed Pepper Soup

September 28, 2014 by Elizabeth 1 Comment

Ground turkey, green peppers, onions and spices, swimming in a flavorful, tomato broth. Top it with rice or pasta, and a heaping spoonful of fresh parmesan cheese and dig into a little bowl of happiness. Perfectly rich, wonderfully healthy, and completely comforting, this Turkey Stuffed Pepper Soup is a great way to welcome the fall weather.

Happy Sunday! I hope you had a great weekend. Life sure has been busy around here lately! It seems like the last two weeks have almost been a blur. Andrew has been traveling a bit more, (which makes for some longer days for this momma), but the boys and I have been enjoying our library mornings and many other activities. The highlight of our weekend was heading to the fall festival at our city park. Pony rides, hunting for candy in the hay, apples, donuts, and some good old-fashioned family time! Here are some of our favorite pictures from the event.

Speaking of fun events, guess what? Last summer, I had the opportunity to play the role of Ashley in the movie, She Lights Up Well, that was being filmed in our area. What an amazing experience! It was sure a treat to get all dolled up, and for one day, step out of my roll as Mommy, and step into the spotlight. I loved working with the cast and crew of the movie, they were all fantastic!

I am so impressed with Joyce Wu, the writer, director, and star of the movie. She is wonderful, and has worked so hard to achieve her dream with this movie. A little over one year later, I am so excited to say that the movie is complete and ready to be seen! Andrew and I watched it the other night and were definitely impressed! It’s such a sweet story, and a great movie. You should definitely check it out!

Here is the official trailer:
http://youtu.be/sKCo7u4tEQQ

You can watch the whole movie here:
http://www.seedandspark.com/cinema/she-lights-well

And here’s my scene in the movie:

I even have my own IMDb credit 🙂

If you’re looking for a superstar meal to add to your fall collection, here it is! I spent a long time researching and brainstormingideas for this recipe before even setting foot in the kitchen. Two of my favorite inspirations came from Gina’s Stuffed Pepper Soup at Skinny Taste, and Stuffed Pepper Soup, by Rachel Ray. I liked different parts of each of these recipes, but also had plenty of my own ideas, as well. For the all-around, best stuffed pepper soup, you won’t be disappointed when you serve up a heaping bowl of this Turkey Stuffed Pepper Soup. Easy, healthy and delicious, what’s not to love?! Oh, and it also freezes well, too!

This is such a great soup for the fall and winter. It’s rich, comforting, filling, and good for you! I love how versatile it is, and how much you can customize each bowl. Serve it with rice, or short pasta, and shredded parmesan cheese. You can also add a side salad, and crispy bread and butter if you want, or keep it simple, and it can be a meal on its own. However you serve it, one thing is for sure, this Turkey Stuffed Pepper Soup will soon be a hit!

Turkey Stuffed Pepper Soup

Ingredients

1 tablespoon extra-virgin olive oil
1 1/2 pounds ground turkey
2 large onions (5 small), diced
3 large green peppers, seeded and diced
6 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
2 (14.5 ounce) cans diced tomatoes (and juices)
1 1/2 quarts (6 cups) low-sodium chicken broth
1/4 cup plus 3 tablespoons (7 tablespoons) tomato paste
2 teaspoons dried oregano
1 1/2 tablespoons dried basil
1 teaspoons marjoram
1 bay leaf

To Double:

2 tablespoons extra-virgin olive oil
3 pounds ground turkey
4 large onions (10 small), diced
6 large green peppers, seeded and diced
12 cloves garlic, minced
2 teaspoons salt
1 teaspoon pepper
4 (14.5 ounce) cans diced tomatoes (and juices)
3 quarts (12 cups) low-sodium chicken broth
3/4 cup plus 2 tablespoons (14 tablespoons) tomato paste
4 teaspoons dried oregano
3 tablespoons dried basil
2 teaspoons marjoram
2 bay leaves

Instructions

In a large stock pot, heat oil over medium-high heat, add ground turkey and cook, breaking up with a wooden spoon. Once turkey is cooked, add onions, peppers, garlic, salt and pepper. Stir together, then cover and cook until veggies are tender, about 8 minutes, stirring occasionally.
Then add the tomatoes, broth, tomato paste, oregano, basil, marjoram, and bay leaf. Bring to a boil, then reduce heat and simmer for about 30 minutes, stirring occasionally. Season with additional salt and pepper to taste.
Serve soup in bowls and stir in a scoop of rice (or short pasta) to each bowl, and top with fresh grated parmesan cheese.

https://elizabethshome.com/turkey-stuffed-pepper-soup/

Cookie Dough Crumble

September 8, 2014 by Elizabeth 1 Comment

Slightly sweet with a delightfully, nutty, oat taste. One recipe, two results. Enjoy it raw as a gooey hunk of cookie dough goodness, or cooked and cooled, as the perfect cookie crumble. Incredibly easy and super delicious, this Cookie Dough Crumble is sure to become a household favorite in no time!

We visited Blake’s Apple Orchard this weekend! Enjoy a few fun pictures from our adventures!

Serve it in chunks, balls or spoonfuls, for a true cookie dough experience. For the perfect crumble or pie crust topping, just pop it in the microwave for a few minutes, cool, freeze, and behold the goodness of this fantastic concoction. This is seriously one of our new favorite additions to our daily desserts!

Eat it plain, mix in the raw or cooked crumbles to your favorite ice cream, or add it to your yogurt to make the perfect parfait. When it comes to this Cookie Dough Crumble, the possibilities are endless!

Cookie Dough Crumble

Ingredients

3/4 cup oat flour
3/4 cup almond flour
1/2 teaspoon salt
2 tablespoons natural peanut butter
2 tablespoons almond butter
1/4 cup skim milk
2 tablespoons honey
2 tablespoons agave
1 teaspoon vanilla extract

Instructions

In a medium bowl, combine oat flour, almond flour and salt and whisk together. Then add the peanut and almond butter, milk, honey, agave, and vanilla, and mix together until thick and smooth.

For Cookie Dough:

Shape raw dough into small balls, or roll into one large ball, flatten into a thick pancake, and wrap with plastic wrap, and place in freezer for at least two hours. Once firmed up, cut cookie dough into 1/2 inch chunks.

For Crumble:

Using a spatula, scoop raw dough into a microwave safe bowl, and microwave for 3 to 4 minutes until dough starts to puff up and look slightly cooked on top. Allow dough to cool, then break up slightly, and spoon into an airtight container and freeze for at least one hour or overnight (or up to one week). Serve over ice cream, fruit, or whatever needs a cookie crumble topping.

Notes

Cashew butter can be substituted for almond butter if desired.

https://elizabethshome.com/cookie-dough-crumble/

Cream Cheese Fruit Dip

August 31, 2014 by Elizabeth Leave a Comment

Creamy, cool, velvety dip that comes together in a flash. Cream Cheese Fruit Dip is perfectly smooth and delightfully refreshing. This lightly sweetened mix requires just three ingredients and five short minutes. Whip up a batch and experience a great new way to savor your fruit.Happy Labor Day weekend to you and your family! Is it me, or did this summer just fly by? It’s hard to believe that Charlie turned 3 months old yesterday! (James is almost 2 1/2 and William is almost 5. Wow! ;)) We kicked off our holiday festivities a bit early, and on Wednesday we headed to Racing for Kids. (It’s a fun, local event with tons of cars, activities and treats for kids.) The boys LOVED seeing all of the race cars, especially the ones you could sit in. We even ran into some of our buddies, and found a fire truck, too. It was a blast!

At the end of Racing for Kids, there was a special show where one of the drivers demonstrated a burnout with his car. We almost didn’t stay for it, but at the last minute decided to try it. Holy smokes! (Literally 😉 Check out all of the smoke in the last few pictures.) The boys LOVED it and William informed us when we got home, that “the burnout was the best part!”. It was definitely worth seeing!

If you need a dynamite recipe for your Labor Day picnic tomorrow, and you’re looking for something speedy, you’re in luck. This dip tastes amazing, and looks beautiful when served up with your favorite summer fruits, cookies, or little cubes of cake. Great as a refreshing snack, or a fun dessert, this Cream Cheese Fruit Dip is sure to be a hit that your friends and family will be raving about.

Cream Cheese Fruit Dip

Ingredients

2 (8 ounce) packages light cream cheese
1/2 cup pure maple syrup
2 teaspoons vanilla extract

Instructions

Add cream cheese to a microwave safe bowl and heat for 2 to 2 1/2 minutes, whisking every 30 seconds, until soft and melted. Remove bowl from microwave and whisk vigorously until smooth. Then add syrup and vanilla, and whisk until smooth and creamy, and no lumps remain.
Cool to room temperature, then cover and refrigerate for an least one hour before serving. Serve dip chilled, with your favorite fruits, cookies, graham crackers, or cubes of cake.

Notes

Dip will keep refrigerated for up to 5 days.

https://elizabethshome.com/cream-cheese-fruit-dip/

Honey Balsamic Chicken Tenders

August 24, 2014 by Elizabeth

Sweet, juicy, mouth-watering, glazed chicken. Honey Balsamic Chicken Tenders are super easy and incredibly delicious. These amazing little strips are great on a salad, with your favorite cheesy pasta, on a sandwich, or just eat them as is. The possibilities are endless!

It’s Sunday, and you know what that means… recipe time! But first, I decided to take the plunge for the ALS Ice Bucket Challenge. This afternoon we donated, and then dumped 🙂 See…. Ps. That water was cooooold!

Brrr! Let’s warm up and talk about these Honey Balsamic Chicken Tenders. This is one recipe you’ll want to keep close by. It’s so easy, and seriously my favorite new way to cook chicken. I just can’t get enough of them!!! (They even freeze well, too!) Just toss everything in a ziplock bag in the morning, (or if you’re short on time, just an hour before you want to eat), and at dinner time, grab your pan and cook them up in a flash.

I love how the honey and vinegar in the marinade come together to delicately cover each piece with a rich caramelized coating. My favorite white balsamic vinegar is the one from Trader Joe’s. It has a fantastic flavor at a great price! These tasty little morsels are out of this world! Make them once, and I can guarantee you’ll be hooked 🙂

Honey Balsamic Chicken Tenders

Ingredients

1 1/2 to 1 3/4 pounds boneless skinless chicken tenders (or breasts- cut into 6 tenders)
1 teaspoon garlic powder
1 teaspoon onion powder
3 tablespoons white balsamic vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons honey
1/4 teaspoon salt
1/8 teaspoon pepper

To Double:

3 to 3 1/2 pounds boneless skinless chicken breasts (or tenders)
2 teaspoons garlic powder
2 teaspoons onion powder
1/4 cup plus 2 tablespoons white balsamic vinegar
1/4 cup extra-virgin olive oil
1/4 cup honey
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions

Place a gallon size ziplock bag over a small bowl (to prevent spilling), add chicken tenders to bag. Then add garlic powder, onion powder, vinegar, oil, honey, salt and pepper. Remove most of the air from the bag, and close. Gently shake and rotate bag to combine ingredients, until marinade is mixed, and chicken is well coated.
Lay plastic bag on a paper towel lined plate, and refrigerate for at least 1 hour, or up to 24. (Be sure to shake and rotate bag at least once while marinating.)
When ready to cook chicken, heat a large nonstick skillet, coated with cooking spray or 2 teaspoons oil, over medium-high heat. When pan is hot, use tongs to remove half of the chicken from bag, and add to pan. Cook chicken on one side for about 2 minutes, then turn, and continue cooking for about 4 to 6 more minutes. While cooking, rotate and flip chicken often, soaking up the sauce in pan with the tenders. Towards the end, be sure that the pan is hot enough so that the chicken starts to caramelize, but not too hot that it starts to burn. (You may need to adjust the heat accordingly.) Cook chicken until no longer pink in the middle.
Move cooked chicken to a clean plate, and cover loosely with foil to keep warm. Wash out pan and repeat the same process with the remaining chicken tenders. Serve chicken immediately, or cool,and refrigerate for up to three days, or freeze up to 3 months.

https://elizabethshome.com/honey-balsamic-chicken-tenders/

For those of you who read the whole post – outtake #1!