Monday, April 30, 2012

butternut squash mac-N-cheese

butternut squash mac-N-cheese
adapted from Cooking Light

All Sunday, A and I kept thinking of things to make for dinner and then finally I suggested macNcheese, but with a twist.  I had a container of frozen butternut squash from Costco which is the base veggie in the cheese/milk sauce.  The only changes I made to the recipe were using Smoked Gouda and Parmesan instead of the parm-reggiano/romano.  I served this with a side of our favorite spicy picante sauce.

Serves 6-8. 

Friday, April 27, 2012

spinach lasagna

spinach lasagna

1/2 box of whole wheat lasagna shells
1 container low-fat ricotta cheese
1.5 cups mozzarella cheese, shredded
1 bag, frozen chopped spinach (thawed, drained)
1 cup, frozen mixed veggies (thawed, rinsed)
1/2 medium sized white onion, diced
3 garlic cloves, sliced lengthwise
1 bottle marinara sauce
crushed pepper, 1 tsp
italian seasoning, 1 tsp
s&p, to taste

Preheat oven to 350 degrees. Bring a large pot of lightly salted water to a boil. Add lasagna shells and cook for 8 to 10 minutes; drain.

Meanwhile, in a skillet over medium-high heat, saute onions, garlic in olive oil until onions are tender.  Add spinach and mixed veggies and heat evenly.  Combine ricotta cheese, salt, italian seasoning, pepper, and crushed pepper in a bowl.

Pour marianara sauce to cover the bottom of the 9x13 inch baking dish and lay 3 lasagna shells. Spread spinach/veggie mixture over shells. Sprinkle 1/2 cup mozzarella cheese.  Repeat steps with ricotta cheese, sauce, 1/2 cup mozzarella cheese, 3 lasagna shells.  Lastly add lasagna shells and remaining mozzarella cheese.

Cover dish with aluminum foil and bake for 30 minutes.  Serve with green salad, garlic bread and red wine :)

Serves 4.

Thursday, April 12, 2012

buddha's delight with tofu, broccoli and water chestnuts

Buddha's Delight with Tofu, Broccoli and Water Chestnuts
Adapted from Cooking Light Way to Cook Vegetarian

3 tbsp reduced sodium soy sauce
1 tbsp sesame oil
1 tbsp rice vinegar
1 tsp agave nectar

1 pkg extra firm tofu, 1" cubes
1 tbsp vegetable oil
2 small heads of broccoli, chopped (florets and most of the stem)
3 carrots, sliced diagonally
1/2 yellow onion, sliced
1 tbsp minced fresh ginger
3 garlic cloves, minced
2 cups snow peas, trimmed
8 oz can sliced water chestnuts, rinsed and drained
1 tsp cornstarch
1 cup brown rice, cooked (about 3 cups cooked)

In a shallow dish, combine soy sauce, sesame oil, rice vinegar and agave nectar. Toss the tofu in and let marinate in the refrigerator for 1 hour. When ready to use, drain the tofu and reserve the marinade.

Cook broccoli florets, carrot, and broccoli stems in boiling water for 2 minutes; drain. Plunge into ice water. Drain and set aside.

Heat canola oil in a nonstick frying pan over medium-high heat. Add tofu and stir fry for 5 minutes, until lightly browned on all sides. Add in onions, ginger and garlic - stir fry for 30 seconds. Add in broccoli and carrots - stir fry for 1 minute. Add in snow peas and water chestnuts - stir fry for 1 minute. Whisk together marinade and cornstarch. Add this mixture to pan; bring to a boil. Cook for another 2-3 minutes, or until marinade has thickened. Serve with rice and Sriracha.

Serves 4

Thursday, April 5, 2012

4th Anniversary & Neilesh/Ashima's engagement!

Last weekend, A and I celebrated our 4 year anniversary in Austin, TX, the city where we fell in love almost 10 years ago!  After work on Friday, A whisked me to dinner at Vespaio on South Congress.  We were amazed at how much this street has changed over the past few years.  It's lined with amazing restaurants, cute boutiques, funky food trucks and of course fabulous views of the downtown Austin skyline.

Source: Google
Source: Google

Here's a few pictures after sharing a bottle of red wine and delicious italian food :)

On Saturday, we headed to San Antonio to celebrate the engagement of our good friend, Neilesh to Ashima.  However, first we quenched our thirst with a stop at Freetail Brewery.  A enjoyed the sampler while I got the La Rubia, a wheat beer.

The engagement ceremony was held at his parent's home, followed by drinks/dinner/dancing!  Congrats to the happy couple :)

The next morning, as we drove home we were in awe as we passed by the gorgeous Texas wildflowers growing on the sides of the highways.  If you remember, last year we enjoyed our anniversary weekend in the Texas Hill Country with those same amazing wildflowers.  Although this weekend was not only about A and I, it was nice to be away together.  On to year 5...