Category Archives: vegetables

Pumpkin Ravioli with garlic & thyme

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Flavor party over here! New top 10 favorite dinner item!

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                                               Pumpkin Ravioli with garlic and thyme butter sauce.

The inspiration for this recipe was Kim Barnouin’s Skinny Bitch Ultimate Everyday Cookbook.  It’s a vegan, healthy you, healthy Earth, “crunchy” kinda cookbook with some fabulous recipes and a sassy undertone. 😉  I used her recipe exactly for the ravioli pasta but changed every ingredient in the ravioli filling… just due to what I had on hand and thought would be good.  So thanks for the diving board, Kim. The original recipe can be found in her cookbook under “Butternut Squash Ravioli with Sage Sauce.” 

Start out by making the ravioli. Kim says you can make them a day ahead and refrigerate or freeze for 2 weeks.  I plan to be a risk taker and make several batches and keep in freezer for a few months…. I’ll update this later if that is a horrible idea.  I would love to experiment with other types of homemade ravioli. 🙂

roll out the ravioli

Ravioli or wonton wrapper recipe from Skinny Bitch Ultimate Everyday Cookbook:

  • 2 cups flour
  • 1/2 teaspoon salt
  • 1/2 cup warm water

Mix flour and salt then slowly stir in warm water until stiff. Next, knead dough on a floured surface for about 5-7 minutes until smooth. Place ball of dough in a bowl and cover with a towel for 20 minutes.

Divide the dough into 2 pieces and roll out on a floured surface until about 2 mm thick. Then cut into 3×3 inch squares (ish).

Pumpkin Ravioli Filling:

  • 1 1/2 cups pumpkin (or any other kind of squash)
  • 1/4-1/2 stick of butter (decide how rich you want it to be or how many extra miles you want to walk tomorrow;)
  • 1/2 cup breadcrumbs (The recipe called for panko which I discovered I am out of so I thought I’d use Italian… which I was also sad to discover I was out of so I put a piece of Oregon Herb bread from Great Harvest in the food processor… perfection.  Use whatever you choose… or have in the pantry.)
  • 1/4 cup feta cheese crumbled
  • salt and pepper

Blend butter and pumpkin in food processor or with electric beaters until smooth. Transfer into a bowl and stir in breadcrumbs, cheese, salt and pepper.

Put a tablespoon or so of the mixture onto a ravioli then fold over, dampen edges (just dip fingers in a cup of water and run over edges) and press firmly together to seal off in a triangular form.  Trust me; it’s easy.  My hubby made most of them! You can do it! 🙂

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Get a pot of water boiling and once it is rapidly boiling plop the ravioli in for 5-6 minutes. Strain. Serve with garlic butter &thyme sauce or sauce of your choice.

Garlic butter & thyme sauce

2-3 cloves of garlic, minced

1/2 stick of butter

1 tablespoon of fresh thyme (or any other fresh herb you think would be good)

Mince the garlic and prepare the herbs while the butter melts on medium-low

Add garlic and fresh herbs until garlic softens and get close to browning.

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Scrumptious Sweet Potato Fries

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These babies have become a regular at our house.  We used to buy frozen bags of sweet potato fries and devour them all too quickly for their cost. Then one magical day we learned how easy and delicious they were to make ourselves. Add them to dinner, lunch or make them as a filling munchy-time snack.

Look at those beautiful little sweet potatoes up there.   They are calling out to be covered in seasoned salt and popped in a 375* oven!   After you’ve cut them into thick or thin wedges (we do a little of each because I like thick hubby likes thin) pour 1-2 tablespoons of any oil over top then sprinkle with salt, pepper, garlic powder or seasoning salt of your choice.  Do this straight on the cutting board so you don’t dirty any extra dishes and just swirl it all around with your hands. Today I am using a steak seasoning salt from a local spice shop.

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Then scrape this all onto a baking sheet and bake for 10-18 minutes at 375-400*.  These will not get crispy unless you cut them really small and burn them .  That is OK! Embrace their tender sweetness! You will know they are done when they are soft all the way through.  I usually give them a little flip/stir halfway through to even out the cooking because the side touching the baking sheet will get more brown than the side that is up. When you have decided that they are done, enjoy them plain or with mayonnaise and ketchup!  I do not have a picture of the finished product because the moment they came out of the oven…. I devoured them. 😀  oops.  Enjoy!

Oh look what I just came across on my newsfeed: 5 benefits of eating sweet potatoes 🙂 

Swiss Chard

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I have developed a new favorite.  Swiss Chard.  My husband thinks this is the grossest thing ever, I find it delightful. My body gives a full hearty cheer of agreement, it is awesome!

Ah, the beautiful swiss chard leaf.  Analysis of the swiss chard leaf finds at least 13 different types of antioxidants.  This beauty is perfect for helping to de-tox your body of the junk found in processed foods, rich holiday foods, and alcohol. Dark leafy greens that are at the top of the “healthiest list” (such as kale and swiss chard) all make the liver switch to “On” and full steam ahead to flush toxins from the body.  The phytonutrients in chard also have an excellent impact on blood sugar levels because of the way they interact with carbohydrates.  Swiss chard is packed with vitamins K, A, and C along with healthy doses of vitamin E, potassium, magnesium, and calcium.  These nutrients make swiss chard excellent for inflammation, bone health, and blood sugar levels.

Here is how I like to eat my swiss chard:

Remove large base stem

Wash leaves and rip into large pieces

Place into a pot of water, bring to a boil.

Boil 3 minutes, remove from water let drain briefly.

Serve hot

Pour Bragg’s Apple Cider Vinegar overtop and sprinkle with toasted sesame seeds.

YUM!

Notes:

Swiss Chard is one of the 3 vegetables that should be cooked before eating to reduce their acidic properties. Discard water that it was boiled in as it will be acidic. (In fact it turns black and looks like death!)

Sesame seeds are an excellent source of calcium,  and B vitamins- sprinkle overtop and boost your absorption of these nutrients.  Also they add a toasty nutty tone to balance the vinegar perfectly.

How to make toasted sesame seeds:

Buy natural, whole, unbleached sesame seeds (can be found at whole foods and health food stores)

Toast seeds in a pan on stove top over medium heat until they start to makes popping cracking noises- shake pan to mix seeds around occasionally.

Put in a container in an easily assessable place and sprinkle over food frequently. I’ve found they add depth to many foods- baked potato, salad etc….

Plus sesame seeds have many other amazing health benefits from preventing colon and prostate cancer to helping migraines and bone health!

Eat, be healthy, and enjoy!