The weather is still pretty warm out but I am mentally ready for fall! Especially with all the delicious veggies at the Farmer’s Market that are coming out for the season. The pomegranates, Brussels sprouts, root vegetables and especially all the squash and pumpkins I’m seeing everywhere! They’re all so beautiful, colorful and oh so yummy!
I was inspired during my last visit to the Farmer’s Market for this recipe. I used acorn squash because it is mild in flavor and one of the easiest squash to peel and cut. The beets added beautiful color and flavor (and lots of nutrition!), and crispy brussels sprouts once roasted are the perfect addition for texture in this bowl.
Here are a few other ingredients I used though, I definitely didn’t roast them:
As for the dressing, I debated whether to add one or not but in the end, I decided a simple squeeze of lime would do justice without taking away from the other flavors.
I was so excited just roasting the veggies because they looked so bright, bold and beautiful! The spice that I added to balance the sweet of the beets and pears out was smoky chipotle pepper to the veggies that I roasted.
This is one dish that I think is going to come up often on our table through this season! Make a big batch for a holiday dinner side, a small batch for a lunch or make it a meal for a weeknight! It’s simple, healthy, delicious, and you get to eat many of your colors!
Here are some of the health benefits from this yummy bowl:
High in Fiber
High in Protein
Vitamins K, C, A, and B-6
Good Source of Iron
Good Source of Folate
Well! What are you waiting for? You have got to try this out!
From my kitchen to yours, I hope you enjoy this delicious Sweet and Spicy Harvest Bowl!
Sweet & Spicy Harvest Bowl
2 c Acorn Squash, peeled, deseeded, cubed
1 large Beet, peeled, cubed
1 lb Brussels Sprouts, halved
1 Avocado, cubed
1 Red Pear, thinly sliced
1/4 c crumbled Feta
1/4 c toasted slivered almonds
1/2 c quinoa
1 lime, quartered into wedges
2 tsp salt
1 1/2 tsp ground black pepper
1 1/2 tsp ground chipotle pepper*
1 Tbsp Avocado or Olive Oil
Preheat oven to 375 degrees
Line a baking sheet with a silicone mat, parchment paper or aluminum foil
In a bowl, add oil, 1 1/2 tsp salt, black pepper, and chipotle pepper. Mix well
Add in the squash, beets and brussels sprouts. Toss well to coat all the veggies evenly
Add the veggies to the baking sheet and bake for 35 minutes
Meanwhile, thoroughly rinse the quinoa to remove the saporins
In a medium saucepan, bring to a boil 1 c water and add rinsed quinoa and 1/2 tsp salt
Let it cook for 10-12 minutes or until all the water has burned off. Remove from heat and cover for 5 minutes. When ready to use, remove cover and fluff with a fork.
Add the roasted veggies, quinoa, avocado, toasted almond slivers, feta, and pears to a bowl.
Serve hot with a lime wedge!
*Adjust the amount of chipotle pepper according to spice level
I love the Autumn season. The colors, the change in flavors, the hint of crisp air and everything else about Fall is just perfect!
Making this nourish bowl with a hint of Fall flavors was fun. I decided to roast the veggies with oregano and smoked paprika for some warmth in the taste.
For a pop of spice, I added charred Shishito peppers which made this dish so perfect!
Instead of dressing, I used hummus which becomes smooth and creamy as a dressing when combined with the hot roasted veggies.
This nourish bowl is so filling, try it out for your next lunch or dinner. You’ll be so satisfied and comforted.
From my kitchen to yours, I hope you enjoy this bowl!
Fall Nourish Bowl
2 c spinach
1/2 c quinoa
1 medium sweet potato
1 zucchini, chopped
1 yellow squash, chopped
1 large beet, peeled and chopped
10 shishito peppers
1/2 c hummus
1 1/4 tsp salt
1/2 tsp black pepper
1 tsp smoked paprika
1 tsp dried oregano
1 1/2 Tbsp Olive or Avocado Oil
1 tsp kosher salt
1 tsp red chili flakes
For the quinoa:
Thoroughly rinse the quinoa and mix with 1 c water and 1/4 tsp salt. Bring to a boil over high heat then reduce med-low heat and keep at a simmer for 10 minutes, until all of the water has evaporated.
Remove from heat and cover to steam for 5 minutes.
For the roasted veggies:
Preheat oven to 400 degrees F.
In a large bowl, mix together 1 Tbsp oil, 1 tsp salt, smoked paprika, oregano, and black pepper.
Add in the chopped veggies and toss well to make sure everything is coated properly!
Line on a baking sheet and bake for 30-35 minutes.
For the Shishito peppers:
In a cast iron skillet, heat 1/2 Tbsp oil on high flame.
Add in Shishito peppers and roast for 5-10 minutes or until you have a nice char on them.
Remove from heat and set aside.
In a wide bowl, add in 1 c spinach to each bowl.
Scoop in 1/2 c cooked quinoa into each bowl.
Divide the veggies in half into each bowl.
Add in the Shishito peppers and sprinkle kosher salt over the peppers.
I’ve recently learned that my girls like chickpeas in any form. I used to think it was just Roasted Masala Chickpeas that they gobbled down, but I’ve been paying attention and I’m glad I have! Watching both of them gobble down this stew was amazing. They are one of the few girls who also love to eat spinach in any form, cooked or uncooked (I feel blessed) so I knew I was going to use it to give some green to this dish!
I’m totally adding this to my weeknight meal list as it took me only 20 minutes to pull together! I got the couscous started on the side and takes only 15 minutes to make!
Can you tell I’m ready for the autumn season to begin? I’ve had a fun summer enjoying the hot weather but between the smoke from all the fires and a broken AC during the multiple heat waves, I am looking forward to the end of the year. Hot stews are just the thing to warm you up during the cold months and this recipe is a great one where you get to spend more time enjoying the food than making it!
Try it out and let me know what you think. Tag me on Instagram @bitofspice146 and use the #bitofspice146 hashtag. I would love to see your versions of my recipes!
From my kitchen to yours, enjoy this delicious stew!
Spinach Chickpea Stew with Garlic Couscous
Servings: 4-6 people
For the Stew:
1 can chickpeas, drained and rinsed
3 tomatoes, chopped
1/2 white onion, chopped
1 c zucchini, chopped
1 c yellow squash, chopped
2 c spinach
1 1/2 c marinara sauce or your favorite pasta sauce
5 cloves garlic, minced
1 tsp paprika
1/2 tsp red chili flakes
1 tsp salt
1/2 tsp ground black pepper
1 c vegetable broth
1 Tbsp Oil, EVOO or Avo
Zest and juice of 1 lemon
For the Garlic Herb Couscous:
1 c couscous
1 1/4 c water
1 Tbsp Oil, Avo or EVOO
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp ground black pepper
For the Stew:
In a stockpot, heat oil over medium high flame.
Add the onions, garlic, zucchini, and yellow squash. Stir and cook for 3-5 minutes until the veggies are tender.
Add in the red chili flakes, paprika, and spinach. Continue cooking for an additional 1-2 minutes.
Add in the chickpeas, marinara/pasta sauce, tomatoes, salt, pepper, broth and the zest and juice of a lemon.
Mix all of the ingredients well and bring to a boil on high heat. Reduce heat to medium, cover and simmer for 15 minutes.
For the Couscous:
Bring water to a boil in a saucepan.
Stir in couscous, remove from heat and cover. Let it stand for 5 minutes.
Remove cover and add in the garlic, oil, salt and pepper. Toss gently and set aside until stew is done.
Place the couscous in a bowl and top with chickpea stew. Serve hot!
Enchiladas are one of my favorite Mexican meals. What I don’t love is the amount of work and clean up goes into making a good batch of enchiladas. Making the filling, rolling the enchiladas, and the baking sometimes feels like too much work. And I don’t always have an hour or more to dedicate on a weeknight when I am craving enchiladas. Let’s be honest… I don’t think anyone does.
These Skinny Skillet Veggie Enchiladas satisfy my cravings for enchiladas without the fuss. I can make them in less than 30 minutes (yep!) and the only dishes I have to clean are my chopping board and skillet! Literally made it super easy!
You can work ahead for these and have the veggies chopped up to save time but really, it’s not that time consuming. Speaking of veggies, of course I added a rainbow of them. Yellow squash, green zucchini, red bell peppers, purple onions, corn, and poblano peppers!
If you want to add meat, a quick shortcut is to add in shredded rotisserie chicken. Cut down the amount of beans by half or increase the amount of enchilada sauce by another 1/4 cup to avoid having a dry dish.
Make sure you are using an oven safe skillet. Here is the one I like to use. You only need to pop the skillet in the oven for 5 minutes so the cheese can melt and get a golden color.
For spices, I used smoked paprika, cayenne pepper, chipotle powder and a little ancho chili powder. I know it seems like a lot, but a little of all of them really helps create a depth of flavor.
From my kitchen to yours, enjoy this delicious meal!
Skinny Skillet Veggie Enchiladas
Servings: 4-6 people
1 onion, finely chopped
1 poblano pepper, deseeded and chopped
1 red bell pepper, finely chopped
1 zucchini, finely chopped
4 cloves garlic, minced
1 c fresh or frozen corn
1 15 oz can black beans, drained and rinsed
1 tsp cumin seeds
1 tsp cayenne pepper
2 tsp cumin powder
1 tsp smoked paprika
1/2 tsp chipotle powder
1/2 tsp ancho chili powder
2 tsp Avocado Oil
1 tsp salt
1/2 tsp black pepper
1/2 c red enchilada sauce
3 flour tortillas, cut into 1-2" thick strips
1 c Mexican blend cheese
2 green onion stalks, green part only (save the white bulbs for another recipe), chopped
1 lime, sliced into wedges for garnish
Preheat oven to 450ºF
On medium flame, heat an oven proof skillet and add oil to the skillet
Add in the poblano peppers, and onions and saute for 2-3 minutes. Add in the garlic and roast an additional 30 seconds
Add in the squash, zucchini, and bell peppers and saute for an additional 3 minutes until they are tender
Add in the spices, beans, and corn and mix well
Stir in the enchilada sauce
Toss in the tortillas to cover the skillet evenly, and with a spatula, gently press into the mixture to cover with enchilada sauce. Don't mix it in, you just want it coated with the sauce so it doesn't dry out
Turn off heat and sprinkle cheese evenly over the top
Bake in preheated oven for 5 minutes or until cheese is melted and golden brown on top
Remove from oven and let cool for minutes before serving
All I can say is that things are getting crazier! My first born is starting Kindergarten tomorrow and though it’s going to be different because she’s going to be upstairs in her room instead of at a new school with new friends, I’m still an emotional wreck! I just can’t believe she’s grown so much! Where’s my baby that I brought home from the hospital? I have a 5 year old now!
Let’s talk food so I don’t have to think about that… for now. This dish actually does take 15 minutes to make. No joke. How? Because I use Taste Republic‘s gluten free, fresh fusili pasta. The more I try their fresh pastas, the more I’m loving them. So far, the cauliflower linguini, tortellini, and now the fusili have been on point! Even better, because it is fresh pasta, it takes 3 minutes to cook!
Once upon a time, the girls would eat nothing but red sauce with their pasta. Then it went to green (pesto). Then brown butter. We are now back to the red sauce which I am thankful for because this masala pasta uses marinara sauce combined with spices to give it an Indian twist.
Here are some ingredients that are key to this pasta:
Taste Republic Gluten Free Fusili – fresh pasta that is great with taste and time! Frozen Mixed Vegetables – this is my first hack to make this dish in under 15 minutes. Favorite Marinara Sauce – I use whatever jar I have opened in my fridge and it works perfect Indian spices: cayenne pepper, garam masala, cumin powder, coriander powder – this give the pasta additional depth of flavor. Add just enough to give it a hint not take over the dish!
This fusion dish is amazing because of the mix of flavors and how quickly you can put it together. Try it out and bring a little of India and a little of Italy to your home.
From our kitchen to yours, I hope you enjoy this 15 Minute Masala Pasta!
30 minute Masala Pasta
1 9oz package Taste Republic gluten free fusili
1 med onion, chopped finely
1 bell pepper, chopped finely
¼ c frozen mixed veggies
3 cloves garlic, minced
1 jar (about 1½ pounds) your favorite pasta sauce
¼ tsp ajwain (carom seeds)
¼ tsp haldi (turmeric)
½ tsp lal mirch (cayenne pepper)
¾ tsp cumin powder
1 tsp coriander powder
2 tsp Italian seasoning
1 Tbsp Avocado (or Olive) Oil
1/4 tsp salt
1/4 tsp pepper
In a sauce pot, heat oil on medium flame. Add in the carom seeds.
When they splutter, add in the onions and sauté until translucent, about 3-5 minutes.
Add in garlic and sauté for another 30 seconds.
Add in the turmeric, and let it bloom for about 30 seconds.
Once the turmeric has mixed in well, add in all the veggies. Mix well and cook for about 5 minutes or until they are tender.
Add in the rest of the spices and mix well.
While the veggies continue to cook, add pasta to boiling water and cook for 3 minutes.
Transfer them directly to the pasta sauce when cooked. Toss gently so all the pasta is coated in the sauce.
Remove from heat and serve hot with garlic naan or garlic bread.
Paneer is a staple in any Indian household. It is so versatile, the possibilities are endless. I’ve marinated it in Roasted Cilantro Mint Chutney and grilled it over the BBQ, you can also grill it and use it as an addition to a salad, make Paneer Cabbage Cups, Matar Paneer, and most famously known Palak Paneer.
It may sound daunting but making paneer at home is actually very easy. There’s literally 2 ingredients involved – milk, and an acidic agent to separate the curd. I like homemade better than store bought because you can choose which type of milk you want (low-fat or full-fat) and there are no preservatives like in the store bought ones.
How to make paneer at home:
Step 1: Boil the milk
Step 2: Add in your acidic agent and keep stirring to help the solids separate from the whey
Step 3: Drain the whey so you have just the solids left over
Step 4: Rinse the solids to remove smell and taste of acidic agent
Step 5: Squeeze out excess water and hang the paneer to remove moisture
Step 6: Mold the paneer into desired shape
Step 7: Remove the block of paneer from the cheesecloth and use as desired
1. I suggest double lining the cheesecloth so that it is more sturdy and holds the paneer well when draining. This is the cheesecloth that I use and love!
2. Acidic agents that can be used are lemon juice or vinegar. I’ve found vinegar works better with curdling the solids without leaving behind a tart taste in the paneer
3. Keep the acidic agent close by so you can use it as soon as the milk is ready so it doesn’t boil over.
4. If you need to add more acid, add a teaspoon at a time. Adding too much can make the paneer rubbery
From my kitchen to yours, I hope you have fun and enjoy making your own paneer!
1. On high flame, in a deep pot, bring milk to a boil, then reduce heat to med-low. Keep stirring constantly for about 3 minutes.
2. Reduce heat to low and add in vinegar or lemon juice. Continue stirring so it doesn't stick to the bottom of the pot. You should see the solids separate from the whey within a minute.
3. Turn off heat and remove pot from heat.
4. Line a colander with the cheesecloth and pour the contents into the cheesecloth.
5. Rinse with cold water to remove odor and taste of acid.
6. Squeeze the cheesecloth to remove as much excess water as possible.
7. Tie the cheesecloth to your kitchen faucet and let it stay there for 30 minutes to remove excess whey.
8. Remove cheesecloth from the faucet and twist into a round or square shape. Place it on a plate and put about 5lbs weight on top. I usually use a few canned foods cans. This will further help remove any excess moisture and whey. Leave for 30 minutes.
9. Unwrap your paneer and slice into cubes and use in any of your favorite paneer recipes!