Spaghetti is a super easy go-to weeknight meal that I am so thankful for when everyone is hungry and I just don’t have the time (or energy!) to follow a recipe. BUT I’ve quickly learned this spaghetti bolognese adds a lot more flavor for not too much additional effort, so it’s quickly becoming one of our new favorites
If you are looking for some “real food” holiday dishes to add to your Thanksgiving table then you are in the right place! Below is a fabulous recipe for the pictured Chestnut and Prosciutto Bread Stuffing that you put inside your turkey or bake as a separate dish on the side. We also have some other tasty real food holiday dishes in our archives including the following (and please be sure to share your favorites in the comments below…don’t forget links!): Pesto Cream Cheese Bake – The perfect appetizer to snack on while waiting for the bird to finish cooking! Sweet Potato Casserole – Kind of like the old favorite…except with a lot less sugar! :) Whole-Grain Corn Bread – Bake these in one casserole dish or as individual muffins (that can even be made in advance and frozen). Butternut Squash Soup – One of our all time favorite fall dishes whether it’s a holiday or not. Brown Rice Risotto – A dish that for years has always made its way to our family holiday table. Salad Inspiration – Lots of different salad combo ideas. Shortcut Chocolate Pecan Pie – Made with a simple homemade whole-wheat crust. Whole-Wheat Biscuits – What is Thanksgiving without some yummy homemade bread to “sop” up all that gravy left on the plate?
Eggs for breakfast, eggs for dinner, eggs for lunch…we definitely eat our fair share of eggs around here. And how can you blame us when eggs can so easily be reinvented a hundred times over whether you’re frying, boiling, scrambling, baking or poaching them. So here’s yet another way to make eggs and if you haven’t already tried this, definitely add it to your list the next time you’re entertaining guests. This dish will take a little extra time since you have to whip the egg whites, but the end result is oh-so-fluffy and delicious. And feel free to make this soufflé your own by adding bits of ham, cheese, herbs or even veggies. It’s the prefect weekend brunch treat!
If you’re looking for an impressive yet easy romantic dinner then here’s your answer. This is the perfect Valentine’s Day “stay in and cook something special” dish for the adults of the family. I tried this dish on my kids and they were not fans at all (and they also kept calling everything by the wrong name, too…clams instead of scallops, lettuce instead of arugula, and grits instead of polenta). So they definitely proved their point that this upscale meal should be left to the enjoyment of adults only, at least in our house. And I don’t know about you, but we certainly don’t mind a quiet evening alone every now and then! Plus this is not one of those fancy dishes that will have you in the kitchen cooking and cleaning all night long either, so get ready to enjoy.
My great-grandparents were born in Italy so for as long as I can remember risotto has been a staple dish in our family. When my dad is the one cooking, which is the norm in my family, we have risotto at almost every gathering including holiday dinners. I even remember my dad making the Italian flag with his risotto one year by mixing tomato paste with a third of the batch and parsley with another third. I don’t remember who was at this particular dinner, how old I was, or what holiday we were even celebrating, but oh how I remember the Italian flag risotto. :) Clearly I was destined to somehow have food be a big part of my life. But enough nostalgia for now… What I am really here to say is that I was slightly devastated when I first thought whole-grain risotto was impossible. You see, when we made the switch to “real food” I looked everywhere for brown Arborio rice to no avail. I even went almost a year without eating risotto (yikes!) until one day I saw a post from Deliciously Organic explaining that you can actually make risotto with just regular brown rice…it doesn’t have to be Arborio or anything special! You know how something can suddenly seem so simple when the information is presented to you like that. Plus this is such a great recipe to have in your dinner rotation because (similar to stir-fry) you can mix in almost anything you have on hand from veggies to seafood to meat in order to make it into a complete meal. And if you have some homemade chicken stock available for this recipe, too…then yum!!
This recipe is incredibly simple, quick and delicious – especially this time of year when locally grown and homegrown tomatoes are available. I used to think making tomato sauce from scratch was a difficult or time-consuming task until I actually tried it. Once you briefly boil the tomatoes the skin peels right off, and then the rest of this delicious meal is a cinch. Even my girls, who normally don’t go for tomatoes or prosciutto, scarf this dinner down as fast as they can. And in case you haven’t heard tomatoes are technically a fruit so we like to serve this dish with a side of veggies such as lightly sautéed summer squash. Simple Spaghetti Course: Main Course Cuisine: Italian Prep Time: 5 minutes Cook Time: 30 minutes Total Time: 35 minutes Servings  (adjust to suit): 4 Adapted from Williams-Sonoma Italian Cookbook Print Ingredients 1/3 cup olive oil 1 yellow onion 1/4 lb prosciutto, or pancetta 1 pinch red pepper flakes 10 tomatoes, ripe 1/2 lb whole-wheat spaghetti, (or penne, rigatoni, macaroni, etc.) parmesan cheese, grated (for topping, optional) basil, (for topping, optional) Instructions Set a large pot of water over high heat. Dice the onion and proscuitto. Once the water starts boiling add the tomatoes, 2 or 3 at a time, for about 1 minute each. Remove tomatoes with a slotted spoon and let them cool on a large cutting board. Add your dry pasta to the same pot of boiling water to cook following directions on package for timing. Heat a large sauté pan over medium-high and add the olive oil. Once the oil heats up, add the diced proscuitto, onion, and red pepper flakes. Cook for 3 – 4 minutes. Meanwhile peel, seed and chop the tomatoes. With a dull knife score the skin on each tomato […]