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.

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

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

Veggies:
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

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...

lemon garlic steamed artichokes

lemon garlic steamed artichokes 

This is one of my favorite vegetables to prepare because of the flavor and oddly enough, the determination required to get to the heart.  In the past, I've baked the artichokes but I find that steaming yields a better texture.  To learn about initial prep of the artichokes click here.

2 fresh artichokes
2 garlic cloves, minced
1 lemon, halved
2 tsp extra virgin olive oil
salt & pepper, to taste

Meanwhile, in a large pot place a few inches of water and insert a steaming basket.  Once they're cleaned and trimmed, drizzle extra virgin olive oil and juice of half a lemon onto each choke. Then add the garlic, salt and pepper.  Add the artichokes to the steaming basket and cover.  Bring to a boil and then simmer for 30-45 minutes, depending on the size of the artichokes.  You will be able to remove the outer leaves with ease when they are ready.  One by one you will remove the leaves and scrape away the flesh.  Once you get to the choke (inedible furry part), scrape this away until you see the remaining bottom.  This is called the heart of the artichoke, and my favorite part! Enjoy

*Many recipes call for heavy butter sauces to dip each artichoke into but I enjoy mine plain and simple.

Serves 2

Sorry for dropping off....

...I've been busy with weddings, wedding and more weddings the past month but wanted to pop in quickly before sneaking away for a quick getaway with A to celebrate our 4 year wedding anniversary!  Here's a picture of us 4 years ago after we were officially announced husband and wife! Gosh we look sooo young!  Time definitely does fly by when you're having fun!  I can't wait to see what's in store for us. xo, sd