Tag Archives: Vegetables

Garlicky Green Beans

13 Jun

Hey boo’s!

I hope you are all having an awesome Thursday so far! This week is just flying by for me.

I haven’t posted in 13 days! Woops.

I was irritated busy with filming, editing and posting that YouTube Video.

My, oh my. Videos are A LOT more work than I thought they were. I also had a few technical difficulties as well asĀ  just general inept-ness when it comes to editing videos. My biggest problem was MUSIC. You obviously can’t just go and post someones song in your video without permission, the copyright laws will get all up in your business and shut you down. So in an attempt to avoid that I was looking at some royalty free music that I could use without getting punished to the full extent of the law. Unfortunately, most of the music that I could find sounded somewhat like those little pre-recorded tracks that came loaded on the keyboard I had when I was ten.

Mamba anyone?

I would have been better off with the dog barking or maybe some helicopter sounds, cause that stuff was just plain CHEESY.

Anyways, my frustration with the music thing ended with me posting the video with no background music. Which was lame, BUT I have a solution to my problem (well one of my many problems) and I will share that with you once I get it finished.

So that is my long winded excuse explanation for why that darn video took so long for me to finish. I promise next time I will do better. Also I will not post when I am filming, rendering, uploading ect. THEN that way you guys will have no idea how long I’m taking.

Muahahaha, my master plan is coming together nicely!

I think I MAY have had a little too much coffee this morning.

Since I am starting to ramble, I think it is time to get into this SUPER easy non-recipe.


continue reading…

Balsamic Beets & Greens with Bacon

24 Oct

Good morning everyone, I hope everyone is having a fabulous Wednesday so far!

I have a yummy recipe for you, but first, let’s talk about moving.

I hate it.

That is all. Just joking, that would be kind of a let down hey?

Currently, Mr. Delish and I are in the process of packing and moving. YES, again. If you watched the Recipe to Riches episode, you may have noticed I said we just moved into our place, which we did. Now we are moving again. It’s kind of a long story, but in a nutshell, we have been renting and we would like to buy our own place. As many of you may have experienced yourself, it is very difficult to save to purchase your own home when you are renting, so my parents have been nice enough to let us move into their basement, just until we can get our down payment together.

Anyways, I have been packing up all our stuff and I have a couple problems with this whole moving thing:

1. We have some stuff that, I swear to goodness, we have moved three times, and never used ONCE. Not once. 3 moves, no use-y. I’m done with that stuff.

2. Mr. Delish has at least 2 boxes of random crap, and I mean random. Like a box of paperwork, mixed with some miscellaneous hardware, mixed with some batteries, mixed with some change, mixed with some more random crap. It’s taken all of my self control to not throw those stupid boxes out the window.

3. The boxes mentioned in #2 are in the same category as the stuff from #1

Ya. So I am not having a great time with it. Moving is not fun.

You know what is fun? Beets!

Hey, everyone’s idea of fun is different, okay? Don’t judge.


Oven Roasted Vegetable Quinoa with Crunchy Chickpeas

12 Oct

Good Morning all. I hope everyone is having a great day so far.

TGIF, am I right?

I’m pretty excited to get this weekend going. We don’t have much planned which is nice, other than helping my sister and her boyfriend move for a couple hours on Sunday, we are pretty much free. This means I’m going to be spending countless hours in my PJ’s watching trash TV. Which, by the way, I haven’t been doing very often lately, but sometimes you just need a day to do nothing.

As I promised, I made a vegetarian dish to put on the blog since Mr. Delish made his pact to only eat vegetables for a week. Unfortunately, that plan is falling by the wayside today since we are going to my parents for homemade turkey soup. Sooo excited.

I must say that turkey soup and turkey sandwiches are pretty much my favorite thing about thanksgiving. The dinner itself is great but its almost too much. There’s just so much going on that it is hard to enjoy each dish as much as you should.

Plus, I always feel like I’m in a food coma for the next 3 days. That’s almost never good.

Anyways, lets get to vegetables.

Mr. Delish is on a big Quinoa kick. Yes that is right. The burger king himself is obsessing over a grain. He reminded me at least 3 times to remember to buy more quinoa when I went to the store yesterday.

What is happening?

I think it all started when I made this and then just spiraled out of control after that. As usual he wanted me to make the same recipe over again, in which I replied “Arrggggg I can’t because then I can’t post it on my blog….why don’t you understand my liiiiffffeeee”

Just joking about the last part….sort of.

Since he needed the quinoa in his life, I made this easy dish full of roasted veggies, caramelized onion, honey vinaigrette and these aaaamazing oven roasted chickpeas.

I know, I am super behind the times on this one, I’ve seen it all over pinterest but I just discovered it now so give me a break, okay?

Roast em up and top them on a salad or just eat them plain cause they are just so damn good.

They’ll change your life, I’m just sayin’.

Oven Roasted Vegetable Quinoa with Crunchy Chickpeas:

Serves 4 as a main, 6 as a side

4 cups hot cooked quinoa (cooked according to package directions)

1 can (15oz) chickpeas

1/4 cup vegetable oil

1 tbsp cumin

1 1/2 cups chopped green beans

1 small zucchini, cut into cubes

1 yellow pepper, cut into cubes

1 tbsp butter

1 sweet onion, sliced thinly

1/2 cup olive oil

1/4 cup white wine vinegar

1 tbsp honey

1 tbsp dijon mustard

1/4 cup chopped fresh parsley

Salt and pepper to taste


Preheat your oven to 400 degrees.

Drain and rinse the chickpeas and then pour them onto a non stick baking sheet. Drizzle with about 2 tbsp olive oil and then sprinkle on the cumin, and season with salt and pepper to taste. Using your hands just coat the chickpeas in the seasoning and oil and stick them into the preheated oven for 40 minutes total.

While the chickpeas are going, get a small pot of water boiling, and blanch the green beans for about 3-4 minutes until tender. Remove from the water and drain.

Add the beans, peppers and zucchini to another non stick sheet pan and pour on the remaining oil. Season to taste with salt and pepper and toss to coat. When there is about 25 minutes left on the chickpeas, put the tray of vegetables in the oven as well.

In a small pot over medium low, add the butter and melt until bubbly. Add the sliced onion and stir. Cook over medium low for 15-20 minutes until softened and caramelized. Set aside.

While the veggies are cooking, add the olive oil, vinegar, honey and dijon into a mason jar, season to taste with salt and pepper and screw on the lid tightly shake it up until it is all combined and set aside, do not refrigerate.

Once the 40 minutes is up on the chickpeas, they should be super crunchy and will have shrunk in size. The other vegetables should be cooked through and beginning to brown a bit. If you want some extra browning on the veggies, you can always stick them under the broiler for a minute or two.

In a large serving bowl, add the cooked hot quinoa, roasted vegetables, caramelized onion, and chopped parsley. Top with the roasted chickpeas and then pour on the dressing, you may not need all of it. Toss to coat completely and then serve hot with extra chopped parsley for garnish.


Grilled Corn & Avocado Lime Quinoa Salad

12 Jul

I think I’m going crazy. I actually think that I have lost my mind.

I have been pretty obsessive compulsive most of my life and I’ve never had anything be a real problem, until now. I have this compulsion to delete every. single. photo off of my camera card once I have uploaded them to my computer, then I compulsively file them into a separate file for every. single. recipe.

I always had a feeling that one day I would THINK that the pictures copied over to the specifically specific file on my computer but really they wouldn’t have copied and then I would delete the pictures off my card and they would be gone forever.

Yesterday, it happened.

4 out of 5 of my salad pictures never made it into the file and now I’m left with one measly picture.

Sorry guys, I fail.

Also I am 99% sure that I am not going to be able to convince my brain that this is enough of a reason to stop deleting them off the card immediately. I’m pretty sure insanity is going to win over sanity.

It usually does.

Drumroll for the only picture in this post….

Luckily it’s a pretty good one.

You know what else is pretty good? This salad.

Tastylicious it is! (Yes, I do use that word in real life.)


Grilled Corn & Avocado Lime Quinoa Salad:

Serves 6

2 whole cobs of corn, shucked

Juice of two limes

1/3 cup olive oil

1 tbsp honey

1 tsp salt

1/2 tsp pepper

3 cups cooked quinoa, cooled

1/4 cup minced red onion

1 whole avocado, diced

2 tbsp chopped jalepeno (with or without seeds depending on how hot you like it)

1/2 cup chopped fresh cilantro


Heat up your grill on high, grill the corn on all sides until it is nice and charred in spots. Remove to a board to cool, then carefully cut all the kernals off the cob and set aside.

In a large serving bowl (this is a one bowl salad) add the lime juice, olive oil, honey and salt and pepper. Whisk the dressing thoroughly.

Add the cooked and cooled quinoa to the dressing, along with the cooled corn kernals, red onion, avocado, jalapeno and cilantro. Refrigerate the salad for at least an hour until nice and cold.

Serve with extra lime for spritzing on at the last minute!



Summer Vegetable Ragu

21 Jun

Good morning everyone! I hope everyone is having a great Thursday so far, only one day left to the weekend!

What did you all get up to last night?

I had some bathing suits delivered to our PO box in the US (about 20 mins away) and Mr. Delish had a car part delivered there as well so we went down last night to grab them. We ended up being stuck in the border lineup coming back for 45 minutes….arg! Luckily the bathing suits I got ended up being SUPER cute so it was totally worth it.

I got two tops, this one

and this one

and then one pair of bottoms, these ones

I love Victoria’s Secret. Seriously this bikini mixer is bad news bears. I like mixing and matching bikini tops and bottoms and keeping things different!

Guess what? I finally got my *bleep* together enough to get a freakin’ recipe on this blog. I’m sure people were starting to wonder what kind of food blog this was, with the lack of recipes and all.

I think this is a great recipe for a weeknight dinner, because it’s quick and easy. I know a lot of people do a meatless Monday or another meatless day in the week and this would be perfect. You really don’t miss the meat here, the zucchini takes on all the flavor of the sauce and the whole thing is really substantial.

Simmer Simmer Simmer Simmer…

I love serving sauces like this on pappardelle or big fat linguine/fettuccine noodles.

Now all you need is a grating of Parmesan cheese and you’re good to go!


Make this for your next meatless meal and you won’t be disappointed!

Summer Vegetable Ragu

Serves 6

1 tbsp olive oil

2 tbsp minced shallot shallot

1/4 cup diced carrot

1/2 cup diced sweet bell peppers (I used yellow and red mini bells)

1 cup chopped zucchini

1 tsp dried oregeno

1 tsp red pepper flakes

1 tbsp kosher salt

1/2 tsp pepper

1 tbsp tomato paste

1 cup chopped roma tomatoes, de-seeded

1/2 cup water

1 lb pappardelle or other egg noodles, cooked as per package directions and drained

1/2 cup freshly grated Parmesan


In a large saucepan over medium high heat, add the olive oil and heat for a minute or so. When hot, add the minced shallot and stir continuously until softened, about 2-3 minutes. Add the carrot and cook for another 3 minutes or so until softened. Add the bell peppers and zucchini and again cook until the vegetables are softened, about 6 minutes this time.

Add the oregano, red pepper flakes, salt and pepper and tomato paste and give the whole thing a good stir. Add the tomatoes and water and stir again to combine. Bring to a simmer and then lower heat to medium low and allow to simmer for about 10-12 minutes or until the veggies are all cooked through to your liking.

Serve over hot cooked noodles and sprinkle with Parmesan cheese.

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