Today I am guest posting for Kami at Faithfully Me. Kami is a fellow Minnesotan and Twin Cities’ blogger, and I’m so excited to work with her. Head over to Faithfully Me for my Sweet Potato Gnocchi with Pumpkin Sauce recipe and check out her blog!
I’ve been sitting on this recipe for a while, and I’m so excited to share it with you. If you like sweet potato, you’ll love these light and pillow-like gnocchi. So delicious, and totally do-able on a busy weeknight!
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Sweaters. Crunchy Leaves. Scarves. Crisp Mornings. Boots. Pumpkin Flavored Everything. These are a few of my favorite things about fall. Autumn is my favorite season, and I could go on and on about everything I love about this time of year. There’s nothing better than going for a long walk to enjoy the fall colors and coming home to snuggle up with a good book and a cup of tea. Except snuggling up with a warm bowl of soup.
Soup is one of my favorite foods. When I was a kid, I used to ask for soup for lunch every day- even during the summer. My mom worried terribly about my sodium intake and couldn’t believe how many cans of soup her daughter went through over summer vacation. While I’ve curbed my soup addiction, all I want to eat on these crisp fall days is a nice, warm bowl of soup!
Even though soup is one of my favorite foods, I often avoid ordering it at restaurants because they can be greasy and loaded with sodium. Italian wedding soup is often one of the worst offenders, with a greasy broth and lots of mini meatballs and little pasta noodles. But it’s still so delicious! I found myself craving Italian wedding soup last week, and was determined to make my own lighter version.
Everyone loves gyros, but they are so time-consuming to make! Preparing the meat is a long and complicated process, and there’s no way I have time to roast lamb on a spit for a weeknight meal. My family was out enjoying gyros at a local restaurant when someone remarked that gyros are kind of like Greek tacos. Meat, vegetables, sauce served in a folded piece of bread. The observation gave my mom a brilliant idea- instead of trying to make gyros, why not make Greek tacos instead?
The results were delicious. Instead of trying to imitate the slow roasted meat traditionally served on gyros, my mom prepared ground beef with gyro-appropriate spices. The meat looks like something you’d find in a taco, but tastes like gyros! It’s a very simple trick, but very effective. You could also use ground lamb for an even more authentic flavor. The other components are simple to prepare. Mom’s tzatziki sauce is delicious and oh-so-easy to prepare. Pick up your favorite pita bread from the grocery store and slice tomato, onion and cucumber for toppings and you’re done!
Confession: I like quinoa. Really, really like quinoa. My quinoa obsession began innocently enough with a sale at the grocery store. Quinoa is very popular right now and purported to be some sort of ancient grain super-food from South America. I was curious, and decided to give it a try. As soon as I tried it, I was hooked, and trying every quinoa recipe I could get my hands on or dream up. These Tex-Mex stuffed peppers were one of the first dishes we tried, and have quickly become a household favorite.
To be honest, the first time I made these stuffed peppers, Luke was very skeptical. His past experiences with stuffed peppers were disappointing and bland. These peppers are anything but! Bright, colorful and bursting with flavor, Tex-Mex stuffed peppers exceeded all his expectations. Quinoa adds a delicate nutty flavor and delicate texture that takes stuffed peppers to a whole new level. Quinoa also has tons of protein compared to other grains- I’m not jumping on the “super food” bandwagon quite yet, but if you haven’t tried quinoa yet, you’re missing out. I’ve tried both red and white quinoa in these peppers. Red quinoa has more of a nutty flavor, while the flavor of white quinoa is more delicate. Personally, I like the look of the white quinoa in these stuffed peppers. In the photo below, the yellow pepper is stuffed with red quinoa while the red pepper is stuffed with white quinoa. They both look delicious.
Eating a good breakfast is so important for fueling the rest of the day. When I was in college, I’d always get an omelette filled with fresh vegetables from the dining hall. An omelette would always keep me full through my classes and I wasn’t tempted to buy snacks from the vending machine. However, now that I’m in my own kitchen, I don’t have someone else to chop vegetables and do the dishes, and I simply don’t have time to make an omelette every morning.
If you are short on time in the morning, but still want a breakfast that will keep you full, egg cups are a perfect solution. Pop them in the microwave for one minute, and just like that, you have a hot and healthy breakfast to power your morning. I was skeptical at first about how these would taste reheated in the microwave, and they are great! The texture and taste are just like a freshly cooked egg, without the stack of dirty dishes in the sink. Speaking of dirty dishes, that’s my least favorite thing about making omelettes. I like to load my omelettes with lots of veggies like spinach, bell pepper and onion. It’s a lot of work to chop up vegetables for only a small serving. With these egg cups, I can make breakfast for a week and only clean up my mess once!