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Posts tagged ‘yummy’

Are You Hungry? Simple Sketty

I’m writing this quickie post on my iPad as the baby roams around the livingroom, getting into mischief. 😛 Actually, any mom will confirm that when there are babies/children around, no simple task is ever quick! Currently the baby has gotten into her big bro’s toys. The child left some of his toys downstairs and of course the baby discovered them, she is currently playing with his monster truck, wagon, cowboys, and army men. Apparently, the cowboys and army men are good teethers…? (Don’t worry, I made sure to check that she can’t hurt herself or accidentally swallow some parts.)

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Anyways, I fixed a yummy dinner at the end of last week and I wanted to share. Sometimes I get so carried away in trying to find these super complex and fancy recipes on pinterest that I ignore the more simple dishes. And when Im running around like a chicken with its head cut off, easy is exactly what I need! What’s more simple then sketty?!
Im trying to be a less wasteful person, I already had the pasta and sauce in my pantry but I wanted to add to it to make it more delish. To the sauce I added onions, garlic, tomatoes, chick peas (in place of meat), and roasted bell pepper. Yum! If you’ve never roasted a bell pepper, try it! It’s easy and makes the pepper taste so much better. How to roast bell pepper in oven.

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Sketty! (Sorry for the crappy ipad instagram pic!)

Simple Sketty

1 medium yellow onion, chopped
1 (15 oz) can chick peas, drained and rinsed
1 (14.5 oz) can fire roasted tomatoes
1 (6 oz) can tomato paste
1 roasted bell pepper
3 cloves garlic, diced
1 (24 oz) jar sauce — I like Bertolli Organic olive oil, basil, and garlic sauce
1 (13 oz) box whole grain spaghetti

On medium heat, in a lightly oiled sauce pot add onions, garlic, and chick peas. Cook 5-6 minutes. Add fire roasted tomatoes and roasted bell pepper. Cook 2-3 mins. Add sauce and tomato paste. Stir occasionally. Let simmer on low. Taste and add seasonings, salt, and pepper as needed. Let it simmer while cooking the pasta.
Cook pasta, al dente, as indicated on the box. Drain. Add sauce to pasta and cook on low, 2 minutes, to combine the sauce and pasta. Garnish with fresh basil. Serve and enjoy.

Are You Hungry? Veg Chili and Corn Muffins

Im excited to share my first recipe! 🙂 Veg chili and corn muffins. This was made because I had a bunch of veggies that needed to be cooked and I was feeling too lazy to make an actual meal. So I threw a bunch of stuff together in my crock pot, along with baking some corn muffins, and got a simple n easy dinner. Plus, I think all southern bells should know how to make a chili. The night I made it, the chili looked more soup-ish. I should have let it cook longer but I was starving!! The next night it was most def chili. (Excuse the crappy cell pics. Lol. Next time Ill do better)

Veg Chili

Yummy Veg Chili


1 package of extra firm tofu, pressed and cubed
4 garlic cloves, chopped
1 large chopped onion
3 large diced tomatoes
OR 2 (28 ounce) cans diced tomatoes with juice
1 large green bell pepper, seeded and chopped
1 large red bell pepper, seeded and chopped
1 (6 ounce) can tomato paste
3 (15 ounce) cans no-salt-added kidney beans, drained
1 (15 ounce) can no-salt-added black beans, drained
1 (15 ounce) can no-salt-added corn, drained
16 oz. tomato sauce
1 ½ cups vegetable stock
3 tablespoons chili powder
2 teaspoons paprika
1 teaspoon black pepper
2 tablespoons ground cumin
1/2 teaspoon ground coriander
2 teaspoons sugar
1 tablespoon dried oregano
1 teaspoon dried basil

If you are unfamiliar with tofu preparation, you can check out this link.

The lazy way is to throw everything into the crock pot and be done. 🙂 That’s what I did. If you want more flavor/don’t enjoy crunchy veggies you can sauté the veggies and garlic first… until they start to release their fragrance. Then throw that into the crock pot with the other yummy ingredients. Stir occasionally. Cook on high for 5-ish hours or on low for 6-8 hours.

Spicy Corn Muffins

Corn Muffin

Corn Muffin


2 cups yellow self-rising corn meal mix
1 ¼ cups soy milk
1/3 cup canola oil
2 teaspoons apple cider vinegar
¼ cup diced jalapeños (can be omitted)

Heat oven to 400. Spray muffin tins with non-stick spray or use cupcake paper. Combine all ingredients. Pour into cups, only filling 2/3 way. Bake 20-25 mins or until muffins are a pretty golden color.

 

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