Vegetable Packed Tomato Sauce

Once every month or so I like to make spaghetti for me and Kevin.  It is a nice meal that will feed both of us rather than me making two separate dinners, and I can sneak in a bunch of veggies without Kevin knowing the difference!  Another nice thing about spaghetti night in a veggie-meat divided house is that I can make us noodles we both prefer.  I would rather have zucchini noodles, while Kevin likes more traditional pasta.

Since my parents visited the last weekend, my mom gave me a HUGE zucchini from her garden.  What the heck was I going to do with that much zucchini?!  Spaghetti and marinara of course!  When my parents visited, we also went to the cute little Farmers Market in downtown Puyallup.  One vendor was selling homemade pasta, so I bought Kevin two "nests" of semolina fettuccine and chipotle adobo fettuccine.

Pasta?  CHECK!

Marinara sauce...

Vegetable-Packed Tomato Sauce
Time: 30 minutes
Servings: 4-6 servings

Ingredients:
    Vegetables to saute:
        1 small yellow onion, diced (1/2 large onion)
        1 lb fresh tomatoes, diced
        1 carrot, peeled and diced
        1 celery stalk, diced
        1/4 cup mushrooms, sliced
        1/4 cup zucchini, diced
        2 to 4 cloves garlic, pressed
    Sauce base and spices:
        1-15 oz. can tomato sauce
        1-15 oz. can diced tomatoes
        1 cup vegetable stock
        1 tsp parsley
        1 tsp oregano
        1 tsp basil
        1 tsp smoked paprika (optional)

Instructions:
1.)  Prepare all of the vegetables to saute.  In a large saucepan over medium-high heat, saute all of the veggies until the onions are translucent and the tomatoes start to breakup, about 10 minutes.

2.)  Add to the saucepan all of the sauce base and spice ingredients.  Bring to a boil and reduce heat.

3.)  Simmer uncovered for 15 minutes, until fragrant and well incorporated.

4.)  With an immersion blender, or in batches with a blender, blend the sauce to the desired consistency.

5.)  Serve hot over your favorite type of noodle (or not noodle).  Store leftovers in a closed container in the fridge for up to a week.  Or freeze in freezer-safe containers for next spaghetti night!

Amys Notes:
When blending the sauce, you might want to keep it a little chunky, depending on your preferences and how well you cut up your veggies.  Since my husband is a bit anti-veggie, I like to blend it to a nice smooth consistency.

Along with the zucchini noodles, I wanted a bit of substance with some cooked red lentils.  Once cooked, they became a bit like meatballs, which was perfect.

Health and Happiness,

Amy

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Summer Vegetable Corn Chowder

I cant believe it has been so long since I last wrote a post.  Kevin and I went on a trip to Houston and a weeklong cruise that left out of Galveston, we took a quick weekend trip to Montana to meet my new twin nephews, and I just got back from a long weekend trip to Las Vegas with some of my best girlfriends to celebrate one of their bachelorette parties.  I had sooo much fun, although my apartment is in disarray from all of the packing and unpacking.

I also needed to go grocery shopping, badly!  I saw bell peppers, zucchini, yellow squash, and fresh corn on sale, so I got some inspiration to make this yummy yummy soup.  The smell in my house was such a hit with Kevin, he happily chowed down two bowls and voiced claim over some of the leftovers.  After so much traveling and eating out, nothing can be better than a homemade meal (but no one tell my veggie-snubbing husband just how many are in this recipe!).

Summer Vegetable Corn Chowder
Time: 60 minutes
Servings: 6-8 servings

Ingredients:
        4 medium zucchini, ends removed, halved and quartered
        4 medium yellow summer squash, ends removed, halved and quartered
        4 ears of corn, husks removed
        1 red bell pepper, diced
        1 orange bell pepper, diced
        1 yellow bell pepper, diced
        1 Anaheim or serrano pepper, diced
        1 yellow onion, diced
        1 12 oz package of soft silken tofu, undrained or pressed
        2 cups vegetable stock
        1 7 oz can fire roasted diced green chiles, undrained
        1 Tbsp chili powder
        1/2 Tbsp ground coriander
        1/2 Tbsp dried oregano
        2 tsp cumin
        1 tsp smoked paprika
        1/2 tsp cayenne pepper to taste
    Optional Toppings:
        fresh chopped cilantro
        sliced green onion
        fresh diced tomatoes
        hot sauce
        salsa
        pico de gallo

Instructions:
1.)  Wash the zucchini and squash, cut the ends off, then cut in half and then quarter.  In a large dutch oven, cover the zucchini and squash with water.  Bring to a boil, and then simmer for 20 minutes, until the squash is soft and lightly translucent.
2.)  With a pair of tongs, pull all of the zucchini and squash from the pot and into the blender.  Into the hot water, throw the peeled corn on the cob.  Bring to a boil and cook until tender.  While to corn is cooking, blend the zucchini, squash, and undrained silken tofu until smooth and creamy.
3.)  Once the corn is done boiling, remove and allow to cool.  Empty the water from the pot and begin to saute the red pepper, orange pepper, yellow pepper, Anaheim pepper, and onion over medium heat.  Add water as needed and saute until the onion is translucent.
4.)  Cut the cooked corn off of the cob and add it to the sauteed peppers and onion.  Add all of the spices and stir to combine well.
5.)  Add the blended squash and vegetable stock to the pot and stir to combine well.  Add water as needed to make the soup thinner if you desire.  Enjoy the soup chunky as is, or use an immersion blender like I did to lightly puree the soup.
6.)  Enjoy with one or multiple toppings mentioned above.  I served mine with tomato, cilantro, and green onion, drizzled with hot sauce.

Amys Notes:
If you dont happen to have silken tofu on hand, some substitutions could be 1 cup of white beans, or 1/2 cup cashews and 1/2 cup water.
When everything is combined in the end, feel free to blend as much or as little of the soup you want.  Like I said above, I used my immersion blender to give it a fine chop.  Please cater to your own soup preferences!

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Peanutty Vegetable Stir Fry

MmmMmmmMMMM!  Do I love stir fries!  Not only are they quick and easy to make, they use relatively inexpensive ingredients, are a breeze to clean up after, and are the perfect leftovers!  Stir-fries can also be quite versatile depending on what veggies, sauces, and spices you have on hand.  Tonight I made a stir fry from some veggies I was needing to use up, some rice I cooked this weekend, and a flavor I was craving, peanut butter!

Ingredients:

• mixed stir fry veggies
• 1 bag frozen veggies, or
• 3 cups fresh veggies, chopped
• 1 cup chopped dark greens (kale, collards, spinach)
• 3-4 cups cooked brown rice
• Amys Spicy Peanut Sauce
• 1/2 cup creamy natural peanut butter
• 1/2 cup water
• 1/4 cup rice vinegar
• 1/4 cup low sodium soy sauce
• 1 tsp red pepper flakes
• 1/2 tsp minced garlic
• 1/4 tsp minced ginger
• 1/4 tsp wasabi powder (optional)
• stir fry toppings (just some ideas)
• chopped peanuts
• chopped green onion
• cilantro
• basil
• sprouts
• lime juice

Directions:

1. Prepare all stir fry veggies.  In a large non-stick skillet, water saute the vegetables until tender.
2. While the veggies are cooking, in a smaller skillet, whisk together the Spicy Peanut Sauce ingredients over medium heat until it starts to bubble and the sauce thickens.  Add more water if the sauce becomes too thick.
3. Once veggies have finished cooking, add the cooked rice and prepared peanut sauce to it.  Mix well, then add in the chopped dark greens.
4. Cook over medium heat until rice is heated through and the dark greens have lightly wilted.
5. Add more soy sauce and red pepper flakes to taste.
6. Serve hot with any of the suggested toppings.

Amys notes:

• This is a very versatile stir fry.  Use whatever veggies you have on hand, or for an even faster dinner, use a frozen stir fry mix.  I used fresh red onion, green bell pepper, mushrooms, and broccoli in mine.
• The spicy peanut sauce is one of my favorites and I make it all the time.
• To top my stir fry off, I added chopped green onion and cilantro.  It added the perfect flavor punch to an already yummy dish!

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