Tag Archives: vegetarian

A peek Into My Kitchen: My Mom’s Baked Spaghetti (mostly)

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After posting the picture on Instagram and Facebook, I’ve owed the recipe to a number of people for quite a while. Somehow creating a casserole out of your spaghetti and sauce turns it into a much more exciting and satisfying dinner than just boiling noodles…not much additional work, trust me!

Baked Spaghetti

INGREDIENTS

1 lb box spaghetti, linguini or cappellini

2 bunches fresh raw spinach, washed well and chopped coarsely (optional)

2-3 cups grated sharp cheddar cheese

1/2 stick unsalted butter

I 16 oz jar of your favorite sauce (homemade could work too, but I promised little work!)

½ cup cornflake crumbs

DIRECTIONS

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Help Improve the Global Food System Using the GROW Method #wfd2012

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The statistics are shocking:

•    Our planet produces enough food for everyone, yet 1 in every 7 people still go to bed hungry.

•    1/3 of the food produced for our plates ends up lost or wasted between farm and fork.

•    One lb of ground beef for your family uses more than 28,000 cups of water to produce—enough to overflow 20 bathtubs!

It’s so simple to help.

Use less meat. Buy produce in season.  Try not to waste.

You’ll probably even save yourself some hard earned cash–and who can argue with that?

Check out some Grow Method recipes on Pinterest or on Facebook .

Join the World Food Day Conversation!

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A peek Into My Kitchen: Stuffed Acorn Squash with Israeli Couscous, Apples and Cranberries

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I love stuffed vegetables and my kids love eating them because they’re so much fun to dissect on your plate.  A lot of recipes take a lot of work, a lot of time or both.  This one requires neither! It could be served as a side dish, but we eat as a main dish with some roasted vegetables (like cauliflower) on the side.

Stuffed Acorn Squash with Israeli Couscous, Apples and Cranberries

1 acorn squash

1-2 Tbsp olive oil

2 small onions, chopped (about 1/2 cup)

1 small apple, chopped (about 1 cup)

1/2 cup dried cranberries

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A peek Into My Kitchen: Creamy Carrot Soup (dairy-free, GF)

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The parsnips in this simple to make soup, add creaminess and another layer of flavor to this soup. Even if you’ve never tried parsnips before, don’t be scared of them…and don’t assume that your children won’t like them either!

While you can definitely halve this soup so that you aren’t making so much at once, I prefer to make a big pot. I either give half to a friend (makes a great soup to share with a friend who’s just had a baby!) or stick half in the freezer.

A great way to freeze soup is to wait until it cools and seal individual portions in microwave-safe containers or in ziploc bags. If you have an older baby at home, freeze some in ice cube trays for baby size portions.

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A peek Into My Kitchen: Quinoa, Corn & Broccoli Casserole

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Quinoa is incredibly healthy, filling, vegetarian and pretty easy to cook.  It has a strong taste that is somewhat lessened by rinsing it 3 or 4 times before cooking.  Cooking it in carrot juice, beet juice or vegetable broth not only sweetens the taste but also changes the color.  White quinoa made with carrot juice turns an amazingly beautiful bright orange–so cool.

To shorten the cooking time even further, you could skip the casserole dish and baking step completely and just eat it right out of the pan.

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