Harvest Curry Chicken Salad 

There’s nothing particularly ‘Harvest-y” about this curry salad but I did harvest the ingredients from Trader Joes myself. I also took the 5 minute pilgrimage down to the store. Curry Chicken salad is one of my comfort foods. I almost always order it when I see it on menus and love it on sandwiches, salads or all by itself.

I did this the easy way. I bought pre-cooked chicken and chopped in nice small pieces .

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Then I chopped celery in small pieces, so I only tasted the crunch, not the weird celery taste. And lots of green onions.

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I halved some crisp red grapes.

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Toasted some raw slivered almonds. If I haven’t mentioned it already I always buy raw nuts and keep them in the freezer, then toast them fresh for recipes. I think this makes for the longest lasting and best tasting nuts.

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Then I added a whole bunch of curry and turmeric, plus a little salt and pepper.

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Then I added my favorite mayo… It’s actually vegan! But tastes even better than regular mayo.

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I tossed it all and annualized the proportions – can’t remember, but I might have added a little more chicken.

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This is one of those funny dishes, it is not very good right away. It’s much better the next day. So it’s a great meal prep dish that only gets better throughout the week!
Happy Harvesting!!

-Melissa

Spaghetti Squash with Lemon Butter 

The first time I tried to cook spaghetti squash I was a little intimidated, I wasn’t sure how to approach it. But I saw a recipe only for it online that suggested slicing it into big rings, rather than in half. This makes coring it more of a surgical procedure, but still very doable.

So find your sharpest, preferably serrated knife. And slice some big pretty rings.

Then scoop out the seeds and slimy pulp. Be careful not to scoop out too much of the edges because that’s the good stuff.

Then drizzle the rings with olive oil, S & P. And roast!

Curt goes to work at 450.

Once the rings are golden brown and fork tender, they’re ready for eating. ~ 25mins

Here comes the easy part, the shell should just peel right off and you can toss the meat in a bowl and as you toss it with tongs the spaghetti will appear.

I kept the dressing of these little squash noodles pretty simple… Lemon juice and butter. Then a little parm to finish.



I highly recommend this goofy little gourd! It’s delish and it doesn’t give you the pasta sleeps like regular pasta. It’s light, savory and delightful!!!
Lovin it!

– M

Vegan Pancakes 

Once in a while I get a craving for pancakes… Last week I got one of these cravings late at night. But was missing a few of the essential ingredients, so they became vegan pancakes.
I’d read that you can substitute eggs with flax whipped together with a water making a “flax egg”. So the other night when I realized the only eggs I had were hard boiled, I decided to give it a try.

You start with 1 tbsp of flax meal and 3 tbsp and whip until the mixture is slightly creamy – the approximate consistency of an egg. Makes since right.


It’s started to look like I imagine it’s supposed to, so I moved on. Rather than butter I used one of my always available frozen bananas and mashed it into the flax.
Then I forgot to take a picture…
Then added some sugar, wheat flour, baking powder, and salt.


I mixed it up a bit.


Added some almond milk, and cinnamon.

It the reached the perfect consistency- much the same as non vegan pancakes.

Then I had to broach the issue of cooking. Traditionally pancakes need a griddle, but obviously I don’t have one of those. So I figured a glass pan well greased in curt would do the trick. I heated up the pan in Curt around 400.

I poured on some batter and hoped for the best. I babysat this carefully checking it every minute or so, in the same obnoxious way I do pancakes on a stove.

After about five minutes it was cooked through, so I pulled it out. But it did not come off the pan cleanly. It was still the right consistently and so delicious.


I added more coconut oil and gave it another shot, but it still did not come off clean again. But still totally edible and so good.

Xoxo

~M

Fig Balsamic Glazed Brussel Sprouts with Lemon Zest Quinoa 

I found this amazing Fig Balsamic Jam at the store… And so far I haven’t found anything it doesn’t taste amazing on. It’s found its way into panini’s and bread so far… Tonight it was Brussel Sprouts!
Fig Balsamic Glazed Brussel Sprouts with Lemon Zest Quinoa 

I started by chopping up my Brussels… They were pretty big so I quartered them.

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Then I whisked together the Jam with a little olive oil, garlic powder, S&P.


These little Brussels hopped in a bag and I poured the jam mixture over them. Then I shook the bag like a Polaroid picture.

Curt went to work at 400 for about 15mins

Meanwhile I microwaved a handy bag of quinoa from TJs. And added it to some lemon zest and lemon juice.

When the Brussels were done and crispy – I tossed them in the quinoa!

And it was ready to eat, so easy and tasty! This Jam never looses!!!

~M

Needle in a Chocolate Haystack 

Mk that’s just a cute name, there are no needles in these cookies.

A friend of mine made oatmeal haystacks a few weeks ago, and it reminded me of this delicious and easy recipe. I’m not sure when or where I had them at first, but they’re so tasty.
I think the hardest part of these was finding all the ingredients. The noodles are not easy to come by. The chocolate is molding chocolate from Michaels, the the little marshmallows were from smart and final, and are lucky charm consistency.

So these little stacks of awesomeness are only three easy steps. Melt. Toss. Drop.

Chocolate goes in microwave per directions.

Then noodles and whatever else you want. I did one batch of mini marshmallows and one with peanuts.

Then drop little piles on to wax paper. And let dry.


They dry at room temp, within a few hours.


Then crunchy chocolate goodness is all yours!! Make sure you have enough to share with your friends!

~M

The Mouthful – Peanut Butter Banana Chocolate Chip Cookie Bars 

I love experimenting with new treats, and cookie bars have proved very forgiving. So I ask that in return you forgive me as I have forgotten all the ingredients… Also I have learned my lesson of waiting 2 weeks to post a recipe. Whoops.
So anywho, tell me this doesn’t sound delicious… Peanut Butter Banana Chocolate Chip Cookies. Right? Yum!!M Kinda a mouthful, but also a mouthful of goodness.

Things start simply enough… The egg. (I remember this, the picture helped)


Then one of my defrosted bananas.

Then some brown and white sugar, melted butter, and vanilla.

The last of my peanut butter 😦 if you see me in the store remind me to get more

Then some flour and baking powder… Maybe a pinch of salt

and a nice chunk of chocolate chips… Cause everyone likes chocolate!

Then I spread them out in my best baking dish!

And Curt kicked some butt at 350 for about 20 mins. And she’s golden brown and oh so good.

So I’m like 90% sure that’s all that went into in these… But I really just don’t know.

But they were good. I promise I’ll make them again and add some notes.

Xo

~M

Closet Chilaquiles y Huevos 

Never made chilaquiles before? Not a problem. How hard can I be.
I had a jumbo bag of tortilla chips that I needed to get rid of, but I was on a soft food binge after a little dental work… And yogurt had me snoozing.

Not sure, but I think these are the necessary ingredients. Chips, tomatoes, green pepper, salsa, eggs and sour cream. Didn’t even google this one, aren’t you proud?

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Chopped the peppa.

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Chips. Pan.

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Tomatoes. Plus 1 can of water for extra moisture.

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Peppa. And salsa.

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Into the oven at 350 for 15 mins.

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Out then eggs and back in at 400 for 10mins.

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Out and cheese!

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And a dollup of crema.

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Breakfast for dinner!! I think it tastes like its supposed to, but I think I’ve only had it once or twice in my life. So I’m not complaining, the chef doesn’t put up with whiners.

~M