gleaning the veggie drawer.

I went all crazy and wild with the vegetables, tonight.

First, I chopped up some butternut squash.  Then I sliced some mushrooms.  And then I decided—since I was at it—may as well chop the broccoli, bell peppers, mushrooms and onions too.  Feeling deliciously wild and free, I squished and smashed a few cloves of garlic and spread them all over the top.  And then—as if that wasn’t enough!—I bathed it all in a little bit of olive oil.

It feels good to go wild now and then.

Inspiration for these vegetarian quesadillas came from Trader Joes, which is where I found these cute ‘n’ wrinkly sun-dried tomatoes.  I knew they’d be perfect for some impromptu pizza or maybe some scrambled eggs.

Or, as in tonight’s case, perfect for a veggie quesadilla.

(Or eaten as is, straight from the bag…yum!)

This fresh and local mozzarella was a bit on the pricey side as far as cheese goes, but it does make a fun splurge now and then.

Dinner was fabulous.

On the side, I roasted some brussels sprouts.  They came directly from the freezer isle and tasted sweet and amazing.

(But don’t tell their fresher cousins that I told you so.  They think they’re so much better than these guys, but they’re really not.) 

The Great Vegetarian Quesadilla

Serves 4

This is the “Great” Vegetarian Quesadilla because it requires a “great” clean up, as you glean your way through the veggie drawer.  If you have an extra stalk of broccoli, throw it in.  Half a red bell pepper?  Chop, chop, chop it.  A few mushrooms on their last leg?  Perfect.  Use it all up and don’t be afraid to try some of the more uncommon quesadilla additions, such as butternut squash or turnips.

Top these melty quesadillas with a scoop of fresh, zingy salsa and you’ll have yourself a delicious, easy meal in no time!  Enjoy!

• Mixture of your favorite vegetables (I used mushrooms, broccoli, butternut squash, red and green bell peppers, and onions)
• 3-4 cloves of garlic, minced
• 1 Tbsp olive oil
• 4 whole wheat tortillas
• 6 oz. fresh mozzarella cheese, sliced thin

1. Preheat oven to 425.  Spray baking pan win with cooking spray.
2. Chop all of your vegetables into bite sized pieces and layer on the cookie sheet.  Sprinkle garlic over the top and drizzle with olive oil.  Stir lightly to combine.  Place in oven for 20-25 minutes, flipping once in between cooking times.
3. Meanwhile, heat a nonstick griddle over medium heat.  Place tortillas down, place cheese on half of the tortilla, and fold over.  Flip tortilla once it has become golden brown on one side.  Continue cooking on the other side until golden brown.
4. Once vegetables are cooked, unfold tortilla and fill half with the vegetable mixture.  Fold back and cook for another minute or so.  Serve hot with salsa.  Enjoy! 😀

QUESTION: What is your favorite quesadilla filling?

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a favorite kind of soup.

There are many recipes that I just don’t blog about.  Recipes that simply feel too…well…simple.  Overused and much overdone.

Like oatmeal.  Or hummus veggie sandwiches.

Or my daily consumption of peanut butter.  (Besides, I’d hate to think that I might scare you away.)

Soup is a pretty regular thing in my kitchen too.  Sadly, many of these recipes flitter and float around but never really get spoken of.

It’s not that I don’t enjoy them.  Or that I want to ignore them.  It’s just that.  Well.  They’re just nothing special (ouch!)

However, this recipe made me very, very happy.

And for that reason alone, I am blogging about it.  Because I think you’ll feel delightfully happy and content with it as well.  And that’s a feeling worth sharing.

Bountiful Black Bean Soup—as seen on the back of the package of Bob’s Red Mill Black Beans

This soup pairs perfectly with homemade corn bread or cheese quesadillas.  You could tweak it and make it your own by adding spinach, mushrooms, and other such veggies as well.  Or, spice it up with some cayenne or red pepper.  I absolutely love this soup and I almost always double the batch so that I can have some for lunch during the week.  Enjoy! 😀

• 2 cups roasted corn (roast frozen corn in 350 oven for 15-20 minutes, stirring occasionally)
• 3 Tbsp. olive oil
• 1 medium onion, chopped
• 4 stalks celery, including leaves, chopped
• 4 cloves of garlic, minced
• 8 cups vegetable stock
• 1/2 package of Bob’s Red Mill black bean soup mix (or about 1-1/2 to 2 cups dry black beans)
• 1-28 oz. can tomatoes, diced
• 2 cups butternut squash, cut into large, bite sized cubes
• 2 bay leaves
• 1 tsp basil
• 1 tsp thyme
• 1 tsp oregano
• 1 tsp paprika
• salt and pepper to taste

1. Heat oil in a large pot over medium-high heat; add onions and celery.  Saute until translucent, about 5-7 minutes.
2. Add garlic and saute for one more minute.
3. Carefully pour in stock and scrape the bottom of the pan to release any browned bits.  Stir in black beans and tomatoes.  Add butternut squash and roasted corn.  Add herbs, stir and bring to a boil.
4. Once boiling, reduce to a simmer, cover with a lid and cook for 1-1/2 hours, stirring every 1/2 hr.  Add more stock or water if beans and squash absorb too much liquid.  Enjoy!

QUESTION: What is your favorite kind of soup?

fire up the grill.

Sometimes, it’s important to encourage summer along.  Coax it out of hibernation. Give it a little pep talk…a little one-on-one.

And since cookouts scream summer to me—especially when they involve burgers—dinner became an obvious choice.

The sun was out all weekend long, well into today.  It reached 75.  Seventy-five! That is shorts and t-shirt weather at its finest.  And I like to think that I played my part by firing up the grill.

Yes.  I fired up the grill.

Well.  Dad did all of the cooking, after I initially pushed that little green button.  But still.  This must count for something.  Right?

My Pepere, my parents and I didn’t talk much during dinner.

I think this had something to do with the juicy grass fed burgers, the warm weather and the sunshine.  Lovely.

Summer Squash and Zucchini Saute; on the grill

For health and wellness reasons, it’s a good idea to strive for at least 1-2 vegetarian meals a week.  However, don’t stop there!  And don’t feel that you need to exclude meat in order to reap all of those colorful benefits.  Try including more vegetables with each meal, regardless of whether meat is being served or not.  And then have fun sampling your way through all different kinds, such as broccoli, brussels sprouts, turnips, spaghetti squash, kohlrabi, tomatoes, etc.   What you end up loving may surprise you! 😀

This is a simple way to include some extra veggies whenever you fire up the grill.  Cook up some extra, then layer it on top of your favorite pizza for the following night.  Enjoy! 😀

• 1 whole, medium summer squash, cut or sliced
• 1 whole, medium zucchini, cut or sliced
• 1 onion, chopped
• 1 Tbsp. olive oil
• Mrs. Dash Onion and Herb blend…OR…garlic powder and sea salt…OR…italian seasoning
• Pepper

1. Preheat grill to medium.
2. Place squash, zucchini and onion on a large, doubled sheet of foil.  Drizzle with olive oil, sprinkle with seasonings.  Stir gently.
3. Fold edges of foil in and tightly seal the bundle.  Place on grill over medium heat, stirring occasionally.  Cook until soft and tender, about 15 minutes.  Enjoy! 😀

QUESTION: What foods “scream” summer to you?

 

a handful of green

I’ve been a little MIA this past week, in more areas than one.

I haven’t so much as touched the book that I’ve chosen to read during the month of March.  Aside from wearing a green scarf, I completely forgot about St. Patrick’s Day.  I’ve been living off of hummus and swiss cheese sandwiches for lunch, with raw veggies, fruit and almonds for snacks.

In other words, I’ve been kind of busy.  And I really miss my kitchen.  And I think my kitchen kind of misses me.

So as soon as the day was officially “complete,” as soon as it was over, I decided to stop off at Whole Foods and see what I could conjure up for dinner.  I felt the need for something…something…

…something green.

If you’ve ever seen a bunch of bright green garden cress at the supermarket, but you’ve  had no idea what it was or what you could do with it, you are not alone.  The flavors were a complete mystery to me until today.  I had no idea how I would use the little green leaves.  If I would use the little green leaves (!?!)

But the bright, cheery little bunch was a mere $1.00.  I’ll try anything for $1.00.  Especially if it’s bright and sunny and it makes me smile.

The sign at Whole Foods explained the leaves as being smooth, soft, bright, tangy and peppery.

“Perfect for sandwiches and soups and salads,” it said.

Perfect for tonight.

The cress bared a faint resemblance to arugula, without being over the top or in your face about it.  It’s a little more subtle.

Light and soft and elegant.

And it really does lend the most wonderful, rustic charm to a hot bowl of Mushroom Soup.  I simply chopped it up and sprinkle it on top for a deliciously healthy garnish.

You could also let it wilt by throwing in a handful or two at the end of the soup’s cooking time.  It would also pair lovely with a hummus wrap and a slice of sharp cheddar.

It felt really nice to be back in the kitchen, tonight.  Chopping and dicing and stirring and eating.  Yes.  It felt good to unwind.

Have a happy Friday!

an overabundance of herbs

I used to be of the opinion that growing an herb garden was a massive waste of my time.

You can eat a tomato.  You can roast a couple of beets.  But, herbs?  Nobody makes a salad solely with parsley.

And then I found myself smack dab in the middle of summer with a large crop of basil and no idea what to do with it.  Bunches and bunches and bunches of aromatic, gorgeous basil.

Being the economical person that I am, I decided to use it in whichever ways that I could.  And so, beyond just freezing it, I added it to savory oats and pasta and pizza.  Sushi and hummus.

And eggs.

Tomatoes and eggs go together like peanut butter and jam.  Meant to be together. The addition of brightly flavored basil makes perfection.  The heat of the pan will inspire the basil to release its fragrant oils, contributing to the most wonderful smell on earth.

And the goat cheese?  The goat cheese is just because.

My overabundance of herbs—more specifically, basil—is quickly running out.  I can hardly wait until summer, when I’ll once again have a bunch of herbs that I have no idea what to do with.

Scrambled Eggs with Fresh Basil and Tomatoes

Serves 1

I love goat cheese with scrambled eggs, but fresh ricotta or mozzarella would be equally delicious.  Enjoy with a couple of whole wheat toasts and your favorite fruit for a complete meal. 😀

• 2 whole eggs + 1 egg white
• splash of milk
• 1 roma tomato, deseeded
• handful of fresh basil, roughly chopped
• 2-3 Tbsp. onions, chopped
• balsamic vinegar
• salt and pepper
• goat cheese, crumbled

1. Spray a nonstick pan with cooking spray.  Heat over medium, add onions and cook until soft but still firm.  Add deseeded tomatoes and basil, add just a splash of balsamic vinegar and continue cooking until vegetables are tender and liquid has evaporated.
2. Meanwhile, in a medium bowl, whisk together eggs, milk and salt and pepper.
3. With vegetables still in pan, spray with more cooking spray.  Add eggs, and scrape down sides with a spatula, letting the uncooked eggs run underneath.  Cook until eggs are no longer runny, chopping every now and then.  Transfer to plate and top with goat cheese.  Enjoy! 😀

QUESTION: Do you grow a garden in the summer?  What is one of your favorite things to grow?

a taste of summer

 In my house, an overripe avocado is like an overripe banana.  It doesn’t exist. 

This explains why we rarely eat banana bread.  Why banana fro-yo is such a prize.  Why avocado dressing is some sort of far reaching dream. 

But now and then, every once in a while, there comes along an avocado with just a few brown age spots.  Some unsightly blemishes; an avocado with no personal faults aside from having been left in the fruit bowl for one too many days. 

I love overripe avocados, just like I love overripe bananas.  They’re perfect.  Creamy.  Soft.  Full of possibilities.  Practically begging me to smoosh them with a fork (not together, of course, although I have seen some promising avocado banana bread recipes over the past couple of days!)  Begging to be loved and used and appreciated.  I’m asking you, how could a girl possibly say no?

“It’s about time,” I thought to myself, “that I have an avocado dressing sitting in my fridge.”

I also decided that it was about time I use up some of the frozen, “fresh” basil that a friend had given me over the summer.  Despite my fears, it still tastes just as good as it did when I first recieved it.  Bright and brimming with summer!

Once all the ingredients were in the processor, I just let them do their thing.  Mixing and mingling and just hanging out.

And then I made a tropical salad filled to the brim with black beans, fresh pineapple, garlic rubbed chicken and diced bell peppers.

And then I made an oath to always have an overripe avocado on hand.

Avocado Citrus Dressing—adapted from the Moosewood Restaurant Cooking for Health Cookbook
(Makes 2 cups)

Be sure not to use too much water when you’re thinning out the dressing.  Otherwise, the result will be a watered down guacamole look-alike.  Not a good thing!

This dressing can also work well as a veggie or a pita dip, if you keep it thick and creamy.  In the same way, it can also be used as a spread on sandwiches and things like that.  The bright lemon flavors add a summery note to this zingy avocado dressing.  You’ll enjoy it any which way you serve it. 😀

(p.s. As is true with many dressings, this tastes best when served the following day!)

•  1 large ripe avocado, pitted and peeled
• 1/3 c. orange juice
• 4 T. lime juice
• 1/4 c. chopped fresh cilantro or basil
• 1 garlic clove, chopped
• salt to taste
• dash of cayenne or ground black pepper
• honey or agave to taste (optional)
• 1-2 T. olive oil

1. In a blender, puree all ingredients together until smooth and creamy.  Add a little water if dressing is too thick.  Add salt to taste.  Store in refrigerator for about a week and bring to room temperature before serving (this prevents congealing.)

 Question: How do you make use of overripe fruit in your house?  If apples are over done, I like to make applesauce or muffins.  Bananas are obviously turned into banana bread, or frozen for later use.  And pears?  I’m hoping they overripen soon so I can find out. 😀

a bowl of broccoli soup

I went a little crazy over the broccoli in the produce isle.

 I’ve been feeling this dreadfully slow pattern of a head cold coming on over the past few days.  Yesterday, it was just a little soreness in my throat.  This morning, it was uncontrollable sneazing.  Tonight, I felt like a heavy brick that just wants to lie down and sleep.  Forever.

And when a cold is indecisively lingering, not really sure if it wants to hit me hard or just up and leave altogether, all I ever really want to eat is soup.  A hot, steaming bowl of soup.

More precisely, a hot, steaming bowl of veggie soup.  

The broccoli was on sale so I took five pounds.  It was much, much, much more than I needed—even for a double batch—so there will be plenty of broccoli both now and in my future. 

The original recipe comes from the most recent Eating Well magazine, but I made my own subtle changes to it.  Such as adding milk instead of the half and half.  And adding in some white beans to help thicken the soup, while also providing some extra protein and fiber.  And I just love how buttery white beans taste.  It was an all-around tasty addition.

Stir, stir, stir…

I’m still sneezing.  I definitely feel like sleeping.  But I have a belly full of warm broccoli soup and I’m feeling just fine.

I just hope it’s Dad who’s feeling motivated for tonight’s run, because I sure could use the pep talk… 😉

~~~~~~~~~~~~~~~~~~~~~~~

Broccoli Soup

I fell upon this recipe in the most recent Eating Well magazine and knew instantly that I had to make it. 

The soup is very gentle.  Very delicate, with just a hint of creaminess.  If you want to up the richness factor, use part milk and part “half & half.”  Or use the milk but add a handful of sharp cheddar cheese after you’ve blended everything together, allowing it to melt into the soup.

Serve out bowls of broccoli soup with homemade croutons and a few shavings of parmesan cheese.  Or serve with a roasted veggie quesadilla.  This is an easy to make, delightful soup that will warm up any chilly winter evening.  Enjoy! 😀

• 1 T. butter
• 1 T. extra virgin olive oil
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, chopped
• 1 tsp chopped fresh thyme
• 8 c. chopped broccoli
• 4 c. reduced-sodium chicken broth
• 2 c. water
• One 15 oz. can white beans, rinsed and drained
• 1/2 c. milk, warmed
• salt and pepper to taste

1. Heat butter and oil in a Dutch oven over medium heat until the butter melts.  Add onion and celery; cook, stirring occasionally, until softened, 4-6 minutes.  Add garlic and thyme; cook for about 10 seconds.
2. Stir in broccoli.  Add broth and water; bring to a lively simmer over high heat.  Reduce heat to maintain a lively simmer and cook until very tender, about 8 minutes.  Add beans.
3. Puree soup in batches in a blender.  Stir in milk, salt and pepper.  ENJOY!

Question: Do you continue to eat a lot of salads in the winter or do you switch to “warmer’ vegetables such as soups?  I’ve continued eating an abundance of salads, but I’ve been realizing more and more how much I love soups during the chillier months.  They make the perfect dinner after a long, busy day, and—really—I can’t think of a nicer way to warm up after a cold, winter run than hugging a hot bowl of soup.  😀

a pan of roasted asparagus

As much as I am a planner, I hardly ever put much thought into which vegetables go into my grocery cart.  Which ones don’t. 

Sometimes I come home with a bright purple globe of an eggplant.  Or a kholrabi.  That was a fun one.

Today, my fridge was home to a fresh young bunch of asparagus.

I could eat asparagus like potato chips; one is never enough.  I like the tender little spears sprinkled with lemon juice.  I like them roasted to a brown bite of crispiness.  I like them any which way, really.

But it is a fresh new year.  And with it comes fresh new ideas (and sometimes, a fresh new bottles of balsamic vinegar!)

I can’t remember where the idea of mixing asparagus with eggs originally came from.  All I recall is my mind swirling a million miles a minute as I added the ingredients together in my head.

Eggs.  Pan roasted asparagus.  Goat Cheese.

“How wonderfully tantalizing,” I thought to myself.

As an aside, I do hope that you never look past making yourself an omelette, for fear of messing things up.

Even the one and only Julia threw eggs around the kitchen, you know?  It’s no biggie.  Just repatch the eggs and carry on.  Everything will turn out just fine in the end.

Just crumble a bit of your favorite cheese to hide any cracks or breaks.  Nobody will know the difference.

Asparagus is delicious any which way you serve it.  Especially when paired with eggs and cheese. 

Scrambled Eggs with Pan Roasted Asparagus and Goat Cheese
Serves 4

Remember that it’s okay if the omelette breaks on you as you flip it!  I like to think that a slightly messy omelette adds to the rustic appeal of things. 😉

You can easily substitute some of your other favorite veggies.  Bell peppers, chopped spinach, roasted broccoli, mushrooms, et cetera.  So many delicious possibilities.  Enjoy! 😀

• About 1 lb. of fresh asparagus, washed with any tough stems removed
• 1 T. olive oil
• garlic powder
• sea salt and pepper to taste
• balsamic vinegar
• 8 eggs + 2-3 egg whites
• splash of milk
• cheese of choice (I recommend goat or a fresh ricotta)

1. In a medium frying pan, heat oil on medium heat.  Add asparagus, sprinkle with salt, pepper and garlic powder to taste.  Cook until beginning to brown and tender but still firm.  Add a splash of balsamic vinegar, cook for another 1-2 minutes, and remove to a clean plate.
2. Wipe pan clean with paper towel, place back on heat, and spray with cooking spray.  In a medium bowl, whisk together eggs, splash of milk, salt and pepper until well combined.  Place in heated pan and cook, scraping down sides occasionally to let uncooked egg pour down to the edges (tilting pan here and there helps as well.)
3. Once egg holds together, gently flip with a wide spatula, place asparagus on half the omelette, and flip over to “cover.”  Sprinkle with cheese and serve immediately.  ENJOY! 😀

Question: What are some ways you make sure that your New Years Resolutions/Goals are met?  I am a planner by nature.  Writing things down, setting mini goals for myself and keeping a journal of all my accomplishments (and set backs too!) helps me to succeed. 😀

sometimes onions fly

I figured that it was about time for me to come clean with you guys.

I am not a clean cook.  In fact, I am a downright messy cook.

I can dice an onion with enthusiastic speed. 

I can eyeball out an accurate tablespoon of olive oil. 

I can handle three or four pots at once.

Hm.  I could probably even chop an eggplant with my hands tied behind my back.  Maybe. 

But please don’t ever ask me to keep my kitchen clean.  It just isn’t going to happen.

In my kitchen, carrot peels cling to the wall before plummeting to the earth. 

Pepper seeds sprinkle themselves across the butcher block. 

And sometimes, onions fly.

Now, before you start envisioning a dreadfully messy kitchen, I should point out that it’s not like my kitchen is always messy.  After dinner, it becomes rather spotless.  You’d barely believe that there was ever a moment of chaos, just 15 minutes previous.

Even still, I did seriously consider making “maintain a clean kitchen environment while cooking” as my New Years Resolution.  I envisioned myself twirling around a completely spotless kitchen, making both mom and martha proud.  

Not a speck of tomato sauce on anything (or anyone, for that matter.) 

But then, the more I thought about it, the more I realized that this wasn’t such a good idea.

I kind of like being a messy cook.  It’s my time to just let loose.  To peel a carrot with reckless abandon.  To chop an onion like its my duty.  To let the pans sizzle and fry.

Really, now, you’ve got to admit.  Sometimes it feels good to get a little messy.  Sometimes it feels good to just let things fly.

Ratatouille—recipe taken from Everyday Food by Martha Stewart

I’ve always thought of “Ratatouille” as being a difficult (and maybe a little prestigious) recipe.  And yet, after finally overcoming my fears and just making it already, I can honestly say that there is nothing to be afraid of. 

Ratatouille is, very simply, a vegetable stew that is most commonly made with a mixture of tomatoes, eggplant, zucchini, peppers, onion and seasonings.  It comes together relatively quickly and aside from some vegetable dicing, most of the work is hands off. 

This recipe is delicious when served as is, with a hunk of crusty bread.  Or served over brown rice.  Or whole wheat pasta.  It would even make a lovely filling to your soft wrap at lunch, when topped with a sprinkle of goat cheese.  This recipe makes a lot, so you will have plenty of chances and opportunities.

• 1 can (28 oz) whole peeled tomatoes
• 4 T. extra virgin olive oil
• 1 lb. eggplant, cut into 1-inch pieces
• coarse salt and pepper
• 2 large yellow onions, diced large
• 1 head garlic, cloves smashed and peeled
• 2 bell peppers, seeded and diced large
• 2 large zucchini (1 lb total), diced large
• 1 bay leaf
• 1 T. fresh oregano
• 2-3 T. red wine vinegar

1. Preheat oven to 350.  Place tomatoes and juices on a rimmed baking sheet and use your hands to break tomatoes into 3/4 inch pieces.  Drizzle with 2 T. olive oil and bake until thickened, 30 minutes, stirring every 10 minutes.
2. Meanwhile, in a colander, toss eggplant with 1/2 tsp salt.  Let sit 20 minutes, then squeeze out any excess liquid with a paper towel.  In a large Dutch oven or heavy pot, heat 2 T. olive oil over medium.  Add onion and cook, stirring occasionally, until translucent, 5 minutes.  Add garlic and cook until onions and garlic are soft, 5 minutes.  Add peppers and cook, stirring, until crisp-tender, 4 minutes.  Season with salt and pepper to taste.
3. Add tomatoes, eggplant, zucchini, bay leaf, and oregano to pot.  Cook, stirring occasionally, until mixture comes to a simmer.  Reduce heat to medium-low, partially cover and cook at a gentle simmer until vegetables are tender but not mushy, 15 minutes.  Season to taste with vinegar, salt and pepper.
4. ENJOY! 😀

Question: Are you the cleanest of cooks or do you typically make a mess? 

smile and carry on

Life has been kind of insane lately.

For starters, I just started my Christmas shopping today. Which, actually—to be completely honest—is a major improvement for me. 😉

And then later today—during a shopping trip with my mom—the car’s tires were apparently all wobbly (thanks to a kind woman who alerted us of this fact) which means that our shopping was cut early for a trip to the tire barn.

And then I realized that I had more homework than I first realized, after finishing up my pediatric rotation at the hospital over the past week.

But then.  Then!  I realized that we’re just two weeks away from Christmas, and it finally occurred to me that it’s no time at all to be grumpy or frazzled.  So I threw on some Pandora, helped put up the Christmas tree (the “official” decorating is tomorrow though!) and got to work making dinner.  With a smile on my face. 

Because, you know, life is just too short—just too precious—to get frazzly fried.  Besides, it’s kind of impossible to frown or feel stressed when you’re listening to “Deck the Halls” by Nat King Cole. 😉

Smile and Carry On.

(To make life even easier for everyone during the next couple of days, I loaded the baking sheet with plenty of extra veggies.  Any leftovers will be used for salads, wraps, pizzas, sauteed chicken, pureed soups, et cetera.  )

Next to whisking, dicing a bunch of fresh veggies is one of my favorite activities; one of life’s many, many, many simple pleasures.

And lucky for me, I planned on tonight’s dinner being filled with an overabundance of such diced veggies.  Roasted to nothing but caramelized perfection through the heat of the oven.  Perfect.

Time.  To.  EAT!

Smile.  Eat.  And Carry On.

Roasted Veggie Wraps

This is one of my favorite meals to make when life gets busy.  They’re super easy to make, and even easier to use as leftovers for the next couple of days.  

The wraps are delicious with any and all of your favorite veggies.  Broccoli, spinach, de-seeded tomatoes, carrots, et cetera.  No combination will fail you, I promise!  And as far as the cheese goes, I’ve made these with feta, swiss and gouda before.  It always comes out new, slightly unexpected, and wonderful.  Just have fun with it!  😀

• a mixture of your favorite veggies, sliced and diced (I used mushrooms, peppers, and onions)
• sea salt and pepper
• whole wheat tortilla wraps
• cheese
• optional: serve with guacamole and side salads

1. Heat oven to 425 degrees F.
2. Spray baking pan with cooking spray.  Add chopped veggies and sprinkle with sea salt and pepper.  Place in oven for a total of 20 minutes, flipping halfway through.
3. Once there is only about 10 minutes or so left for the veggies, heat a nonstick pan over medium heat.  Add wraps and place cheese on half of the wrap.  Fold over, press down lightly and cook until the side is well browned and crispy.  Flip, lower heat and continue cooking until veggies are ready.
4. Fill wraps with cooked veggies.  Cut in half and serve with guacamole if desired.  ENJOY! 😀

Question: Christmas music…yay or nay?  A big YAY to the old classics! 😀