10 minute Meals: Ravioli with Marinated Tomatoes

I love making my own ravioli and experimenting with different fillings, but I also love the variety of ravioli you can find in the grocery store.  From butternut squash to heirloom tomato and my favorite - Organic Spinach and Cheese.

Tonight, I needed a quick and easy meal and after spotting a basket of ripe yellow and red cherry tomatoes and a package of ravioli in the fridge - I knew I could have dinner on the table in less than 10 minutes.

A Deliciously Stylish and Healthy meal you'll want to make every week!

Ingredients:

1 package of your favorite store bought Ravioli (this recipe uses Spinach and Cheese)
2 cups of Cherry Tomatoes (Yellow, Red or both)
3 tablespoons Basil
1 tablespoon Olive Oil
1 tablespoon Balsamic Glaze* (can substitute Balsamic Vinegar)
1/4 teaspoon Fleur de Sel (can substitute sea salt)
Parmesan Cheese Shavings
Salt and Pepper to taste
Red Pepper Flakes (optional)

* If you do not have Balsamic Glaze - you can substitute Balsamic Vinegar or make your own by reducing the vinegar until it is thick and syrupy

Directions:

1. Cook ravioli according to package directions
2. Cut cherry tomatoes in half and place in a bowl
3. Chop 2 tablespoons of basil and add to tomatoes
4. Add 1 tablespoon of olive oil and balsamic glaze and toss all together
5. Sprinkle with salt and set aside to marinade for 10 minutes
6. Drain ravioli and arrange on a plate or platter
7. Top with marinated tomatoes and parmesan cheese
8. Optional: Drizzle a bit of balsamic glaze, sprinkle of salt and a bit more basil
9. Serve with spinach or other salad greens for a complete meal


Happy Cooking and Happy Styling!

Roasted Vegetables: Cauliflower, Potato and Onion & Butternut Squash

I am obsessed with roasting vegetables!  Roasting brings out the best flavors. . . toss your veggies in olive oil, add some spices and let the oven do the work - no babysitting required.

I try to have prepared veggies on hand each week to have as a snack and to add into a variety of meals each night.  Prepping and cooking these veggies in one day saves time throughout the week.  Who isn't looking to save a little time?!

Cauliflower, Butternut Squash and Potatoes are a few of my favorite.  You can easily find these year round and they pair well with a wide variety of cuisines.  Cauliflower gets nice and crispy, Potatoes and Onions melt in your mouth and Butternut Squash develops a nice caramalized crust.  

The beauty of roasting veggies is that you can play around with the spices you prefer - whether it's smoky, spicy, warm or even sweet.


Roasted Potatoes and Onions:

I prefer baby red potatoes, but all I had on hand this week were russet.  I love a crispy crust, so I left the skins on.  

Ingredients:

1-2 pounds of potatoes (2-3 cups after diced) Peeled or skins left on
1/4 cup finely diced onion (white, purple, yellow)
2-3 tablespoons Olive Oil
2 teaspoons Salt
1 teaspoon Pepper
Chives (or other herbs)

Seasonings: I love to spice things up with different combinations. . .

Taco Seasoning, Salt and Pepper
Cumin, Coriander, Turmeric
Basil, Oregano, Salt, Pepper, Red Pepper

Herbs: Choose your favorite herbs for an extra burst of flavor. . .

Chives, Basil, Oregano, Rosemary, even Scallions


Directions:

1. Pre-heat oven to 450 degrees
2. Scrub and wash your potatoes and dry them well.  
3. Dice into small cubes and arrange onto a sheet pan in one layer
4. Finely dice an onion - you need about 1/4-1/3 cup 
5. Drizzle olive oil over potatoes and onion
6. Sprinkle seasonings and toss until combined
7. Roast for 15-18 minutes depending on how crispy you like your potatoes
8. Garnish with a sprinkling of chopped chives


Roasted Cauliflower:

Ingredients:

1 medium head of cauliflower
2-3 tablespons Olive Oil
1 teaspoon Salt
1/2 teaspoon Pepper
1 teaspoon Turmeric
1 teaspoon Tandoori Masala or Chaat Masala 
Basil leaves

Seasonings: Spice things up with your favorite combinations. . .

Basil, Oregano, Salt, Pepper, Red Pepper Flakes
Taco Seasoning
Paprika, Cumin, Salt, Pepper


Herbs: Choose your favorite herbs for an extra burst of flavor. . .

Chives, Basil, Oregano, Sage


Directions:

1. Pre-heat oven to 450 degrees
2. Separate cauliflower into small florets and arrange onto a sheet pan in one layer.  
3. Drizzle olive oil over cauliflower
4. Sprinkle seasonings and toss until combined
5. Roast for 12-15 minutes until cooked through but NOT mushy
6. Garnish with a sprinkling of chopped basil



Roasted Butternut Squash:

Ingredients:

- 1 peeled, cubed, butternut squash (or do like I sometimes do, and buy it already prepared - a real timesaver!)
- 2 tablespoons Olive Oil
- 1 tablespoon Garam Masala (if you don't have this spice blend, then use Cumin, Coriander, Tandoori Masala - any of your favorite Indian Spices or just use someTaco Seasoning to amp up the flavor)


Directions:

Butternut Squash:

1. Pre-heat oven to 425 degrees
2. Peel, remove seeds and cube butternut squash into a small dice OR open up a package of already cleaned and diced squash
3. Toss with 2 tablespoons of Olive Oil and 1 tablespoon of Garam Masala or your favorite seasonings
4. Spread onto a sheet pan and bake for 18-20 minutes - until fork tender


Happy Cooking and Happy Styling!

Indian Inspired Tex-Mex Tostadas

I have yet to met a burrito, taco, or tostada that I haven't liked.  From time to time, I like to experiment with some not so traditional flavors to shake things up.

This meal comes together in just a few minutes if you plan ahead and have all the ingredients on hand.

Indian inspired Tex-Mex Tostadas are bursting with a variety of flavors: Warm Garam Masala Roasted Butternut Squash, Spicy Refried Beans, Crisp Purple Cabbage, Tangy Feta Cheese, Scallions and Cilantro for bite and it's topped with a cool Greek Yogurt Dressing.  I love the high contrast of flavors that turn a simple meal into an International Stunner.

Play around with your favorite flavors - this recipe is versatile to fit your mood!  Use the same fillings for a burrito bowl with cilantro-lime rice or as stuffing for a burrito or taco.  The possibilities are endless!

Ingredients:

Butternut Squash:

- 1 peeled, cubed, butternut squash (or do like I sometimes do, and buy it already prepared - a real timesaver!)
- 2 tablespoons Olive Oil
- 1 tablespoon Garam Masala (if you don't have this spice blend, then use Cumin, Coriander, Tandoori Masala - any of your favorite Indian Spices or just use some Taco Seasoning to amp up the flavor)

Beans:

- 1 can Vegetarian Refried Beans or Reduced Sodium Black Beans
- 1 tablespoon Taco Seasoning
- 2 tablespoons Butter (optional)
- 1/2 cup Shredded Mexican Blend Cheese (your favorite variety)


Adornments:

- Shredded Purple Cabbage (if you don't like this, then use romaine or any other crisp lettuce)
- Chopped Scallions 
- Cilantro - whole leaves or chopped 
- Feta Cheese (use what you like here.  I love the combination of the tangy feta with the spicy beans and warm notes in the butternut squash.  If you prefer a milder cheese, then go for it! Queso Fresco or even
- 8 oz Greek Yogurt + 1 Teaspoon Taco Seasoning (substitute sour cream if you don't like yogurt)



Directions:

Butternut Squash:

1. Pre-heat oven to 425 degrees
2. Peel, remove seeds and cube butternut squash into a small dice OR open up a package of already cleaned and diced squash
3. Toss with 2 tablespoons of Olive Oil and 1 tablespoon of Garam Masala or your favorite seasonings
4. Spread onto a sheet pan and bake for 18-20 minutes - until fork tender


Beans:

1. Heat beans, butter and seasonings in a small pot until warmed through
2. Add in cheese and stir until it melts 


Putting it all together:

1. Heat your tostada, taco shells or tortillas
2. Spread on a thin layer of beans 
3. Top with a few spoons of Butternut Squash
4. Pile on the toppings!  Shredded cabbage, scallions, cilantro, feta cheese and drizzle with the yogurt sauce to finish it off.


Happy Cooking and Happy Styling!

Chocolate Mousse - Eggless

Chocolate Mousse.   My husband has a sixth sense when it comes to any recipe I make that involves chocolate.  He just happened to find his way into the kitchen and graciously offer to be a taste tester!

This Mousse doesn't contain eggs and can be adapted to be vegan - bonus!!

After watching every episode of Pioneer Woman twice, ok more like five times, it was clear that I needed to have the blender she uses - The BlendTec.

I love this blender so much and it gets used every.single.day from savory to sweet, smoothies to ice cream.  It does it all! 

This mousse comes together in less than 5 minutes and the blender does all the work.

Ingredients:

3/4 cup Heavy Whipping Cream (You can substitute 2 ripe avocados to make this vegan)

2 ounces Semisweet, Bittersweet or Dark chocolate

2 tablespoons Agave Nectar

1 tablespoon Coconut Oil

1 tablespoon Unsweetened Cocoa Powder

1/8 teaspoon Sea Salt

Directions:

1. Add semisweet chocolate, coconut oil, agave nectar, salt, and cocoa powder to microwave-safe bowl, and microwave for 20–30 seconds.  Allow to cool to room temperature*

* This step is important so you don't deflate the whipped cream!

2. Add whipping cream to Twister jar, and place lid on jar.  Select Speed 1, and run for 10 seconds or until soft peaks form.  Add chocolate mixture, and place lid on jar.  Select Speed 1, and run for 5–10 seconds or until chocolate is incorporated.

*If you don't have a Blend Tec or Vitamix Blender- whip your heavy cream with an electric beater or a stand mixer and slowly add in the Chocolate Mixture until soft peaks form.

3. Pour into 4 ramekins, and chill for at least 1 hour.

*If you don't have a set of ramekins, use small bowls or little glasses.  

Serving Suggestion:

Top with Sweetened Whipped Cream and berries.  I used a spoon of powdered sugar and a splash of vanilla extract for extra flavor in my whipped cream.  

Happy Cooking and Happy Styling!

Original Recipe Found at: http://www.blendtec.com/recipes/decadent_chocolate_mousse

Homemade Taco Seasoning

Those little packets in the grocery store are convenient and easy, but so is making your own seasoning blend - minus the excess sodium and preservatives.

I customize our seasoning blends for the adults and bambinos in the house.

We love Mexican food and use this Taco Seasoning to spice up refried beans, black beans, soy beef crumbles, tofu, even veggies for fajitas.  You'll love the extra boost of flavor this seasoning blend adds, and you'll feel good about using it.

Ingredients:

2 tablespoons chili powder (adjust this up or down based on your tolerance.  I used Indian chili powder for a less smokey flavor)
3 teaspoons ground cumin
2 teaspoons black pepper (coarse or fine - your preference)
1 - 1.5 teaspoons sea salt
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/4 - 1/2 teaspoon crushed red pepper flakes (I left this out in bambino's version)

Easy right?  You probably have most of these ingredients on hand.

Love cumin?  Add a little more.  Looking for less spice? Omit the red pepper.  This recipe is super versatile.


Directions:

Combine spices into a bowl and give it a big stir until combined.

Store in an airtight container.  


Happy Cooking and Happy Styling!

Deliciously Stylish - Kids Edition: Zucchini Tots 2 ways

They say everything is bigger in Texas - that includes the zucchini.  Finding myself with an abundance of fresh zucchini, we had these delicious veggie tots 2 ways this week.

The first was baked in a mini muffin tin. . . perfect for a bite sized afternoon snack.

The second was formed into a cutlet. . . a more substantial kid friendly lunch or dinner.

Both were crispy, crunchy, packed with flavor and deliciously stylish.  Play around with different herbs and cheeses.  It's a great way to introduce new flavors and textures to your bambinos.  Mine loved the addition of fresh basil and Italian cheese.

Both pair well with marinara sauce or homemade ketchup.

Zucchini Tots

Zucchini Cutlets

Zucchini Tots (made in mini-muffin tin)

Ingredients:

1 cup grated zucchini
1 Organic, Free Range Egg
1/4 cup grated carrot
1/4 cup shredded cheese (mexican or italian blend, feta - choose your favorite!)
1/4 cup seasoned bread crumbs
1 tablespoon chopped basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried oregano

Directions:

1. Pre-heat oven to 400 degrees
2. Spray mini-muffin tin with cooking spray
3. Grate Zucchini and Carrot into a bowl
4. Squeeze out excess water (I do this in a sieve or you can wring out the water using a paper towel)
5. Combine all ingredients into a larger bowl and mix well
6. Use a mini ice cream scoop or 2 spoons and fill mini-muffin cups up to the top
7. Using the back of a spoon, push down the filling so it is compact
8. Bake at 400 degrees for 15-18 minutes - until the tops are golden brown
9. Optional - top with a little shredded cheese and a drizzle of olive oil prior to baking for a crispy, crunchy top

Recipe yields 12 tots


Recipe adapted from Skinny Taste


Zucchini Cutlets

Ingredients:

1 cup grated zucchini
2 Organic, Free Range Eggs
1 cup Reduced Fat Bisquick Mix
1/4 cup finely diced onion (can substitute with grated carrot)
1/2 cup shredded cheese (mexican or italian blend, feta - choose your favorite!)
1/4 cup seasoned bread crumbs
1 tablespoon chopped basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried oregano

1 cup seasoned bread crumbs to roll cutlets in
Olive Oil to drizzle on top prior to baking

The Bisquick helps these cutlets rise a bit while baking and also helps keep it's shape.  A little drizzle of olive oil helps them brown and toasts the breadcrumbs for a cutlet that is crispy on the outside and soft and flavorful on the inside.

Directions:

1. Pre-heat oven to 400 degrees
2. Spray mini-muffin tin with cooking spray
3. Grate Zucchini and Carrot
4. Squeeze out excess water (I do this in a sieve or you can wring out the water using a paper towel)
5. Combine all ingredients into a bowl and mix well
6. Pour 1 cup of seasoned breadcrumbs into a shallow dish
7. Use a mini ice cream scoop or 2 spoons and form a ball
8. Roll each ball in bread crumbs until coated on all sides
9. Place on baking sheet lined with foil or parchment paper
10. Using the back of a spoon, push down so that it flattens out a bit
11. Bake at 400 degrees for 15-18 minutes - until the tops are golden brown
12. Optional - top with a drizzle of olive oil prior to baking for a crispy, crunchy top

Recipe yields 20-24 cutlets


Happy Cooking and Happy Styling!  Because kids eat with their eyes first too!

Homemade Ketchup

Making homemade ketchup is deliciously simple. I love being able to control the quality and quantity of the ingredients that are added.

There are a lot of great ketchup's out there - organic, low sugar and even flavored - but many contain additives or high fructose corn syrup.  Who needs that when it just takes a few ingredients that you probably already have at home to whip up a batch of your own.

Get your kids involved - they'll have fun helping measure the ingredients, stirring, and of course helping you taste the finished product!

Ingredients:

6 oz can Organic Tomato Paste
1/2 cup White Vinegar
1/4 cup Honey or Agave 
1/4 cup Water
1 teaspoon Sugar
3/4 teaspoon Sea Salt
1/4 teaspoon Onion Powder
1/8 teaspoon Garlic Powder

We all know Honey has great health benefits, but did you know that using local honey can actually help with some seasonal allergies?!  

Want to spice things up? Add a teaspoon of chipotle peppers in adobo or more if you are in a spicy mood!

Directions:

1. Combine all ingredients in a sauce pan
2. Whisk and bring to a boil
3. Reduce heat and simmer for 20 minutes
4. Stir every few minutes
5. Let cool to room temperature and then store in a container in the fridge



Happy Cooking and Happy Styling! 



Recipe adapted from Skinny Taste