{Chunky Eggplant Ragu with Parmesan Garlic Zoodles}

Derek and I celebrated being married for 2 months last Thursday, which blows my mind!  Mainly because I have no idea where the last 2 months went!  I know we have had a blast these past two months, but the time has seriously flown by!  To celebrate we busted out our wedding China, popped a bottle of wine and just enjoyed each others company!  It was absolutely fabulous! 

I whipped up a delicious veggie filled dinner which was both elegant and simple for our evening celebration!  Chunky Eggplant Ragu with Parmesan Garlic Zoodles... Yum! 

This dish was so yummy and oh so simple to make.  I guarantee you will not miss the meat in this Chunky Eggplant Ragu!  Seriously, the eggplant adds a hearty texture to the full body tomato sauce!  The zoodles are sauteed lightly and tossed with a bit of olive oil, white balsamic vinegar and a touch of parmesan cheese!  You will have plenty of leftover Ragu, which is perfect atop fresh brown rice, penne pasta or as a stuffing for stuffed peppers!  Thats like 3 meals with leftovers! 

Chunky Eggplant Ragu with Parmesan Garlic Zoodles

Brunch N'Cupcakes

Serves 4 with leftover Ragu

Ingredients:

Eggplant Ragu 

1 Small Eggplant - Roughly Chopped (about 1 Inch Cubes)

1 Medium Onion - Roughly Chopped 

1 Red Pepper - Roughly Chopped

4 Cloves Garlic - Minced

1/4 Cup Red Wine - or Balsamic Vinegar

2 Tablespoons Prepared Pesto

1 - 15 Oz. Can Crushed Tomatoes 

2 Tablespoons Fresh Basil - Chopped

1 Teaspoon - Red Pepper Flakes, Rosemary

1/2 Teaspoon Salt and Pepper 

1/2 Tablespoon Olive Oil

Parmesan Garlic Zoodles:

3 Large Zucchinis - Cut into Noodles Using - I use this tool 

1/4 Cup Chopped Onion 

2 Garlic Cloves Minced

1/2 Tablespoon Olive Oil 

1/4 Cup Grated Parmesan Cheese 

1 Tablespoon White Balsamic Vinegar 

1 Teaspoon Dried Basil 

Salt and Pepper to Taste 

For Serving:

Additional Parmesan Cheese - Optional 

Toasted Pine Nuts - Optional 

Directions:

To Prepare the Eggplant Ragu:

1- In a large skillet heat olive oil.  Add onion and pepper and saute until tender.  Add garlic and cook until fragrant.  Add your chopped eggplant to the skillet and season with salt, pepper, red pepper flakes and rosemary.  Saute until eggplant is tender but not mushy.  

2- In a large measuring cup whisk together pesto and red wine.  Pour mixture over eggplant mixture, stir to combine.  Add crushed tomatoes to your skillet and again stir to combine. 

3-Allow sauce to simmer for 20 minutes.  Stir in fresh basil right before serving. 

** Note **

You will have about a cup of leftover ragu.  Serve leftovers over brown rice (or your favorite grain, maybe quinoa or farro), whip up some whole wheat penne, or stuff in bell peppers to make stuffed peppers!  The sky is the limit! 

To prepare the Parmesan Garlic Zoodles:

1- Grab a medium skillet and heat 1/2 tablespoon olive oil.  Saute Onion until tender, add garlic and cook until fragrant. Grab your zoodles and add them to the skillet.  Cook for about 5 minutes or until zoodles are slightly tender, but not mushy. Stir in balsamic vinegar and cook an additional 2 minutes. 

2- Toss zoodles with dried basil, salt, pepper and parmesan cheese and serve!

To Serve:

1- Divide zoodles evenly between 4 plates.  

2- Top each mountain of zoodles with about 1/2 Cup of the Chunky Eggplant Ragu 

3- Top each plate with 1/2 Tablespoon Parmesan Cheese and Toasted Pine Nuts (optional)

Enjoy! 

{Hearty Lentil Loaf}

Happy Monday, Y'all!   I have the perfect Meatless Monday meal for you!  It would also be a delicious dinner for you to serve up on Father's Day (hard to believe Father's Day is this weekend)! 

I seriously made this Lentil Loaf like 4 months ago... Oops!  But hey, at least I am sharing it with you now!  

Meatloaf/Lentil Loaf used to be one of those foods that kinda weirded me out, and I am not exactly sure why.  Maybe it was the name?  Or the texture?  I am not sure, but it is safe to say that I have grown out of thinking that!

This Lentil Loaf is so easy to make, reheats well and is sure to be a crowed pleaser! Serve it up with a side of steamed veggies, a salad or hey even mashed potatoes!  

Hearty Lentil Loaf 

Brunch N'Cupcakes Inspired by Whole Foods and Ambitious Kitchen

Serves 6 

Ingredients: 

Lentil Loaf:

1 Bell Pepper 

1 Cup Mushrooms Sliced

1 Cup Spinach 

1/2 Large Onion 

1/2 Cup Oatmeal 

1 1/2 Cup Bulgar 

1 Cup Lentils Dry

3 Tablespoons Ground Flax Seed 

1/2 Tablespoon Cumin 

Dash of salt and Pepper 

Sauce:

1 Teaspoon Mustard

1 Tablespoon Honey 

1 Small Can Tomato Sauce 

2 Teaspoons Hot Sauce 

1/2 Tablespoon Cumin 

1/2 Tablespoon Chili Powder 

Directions:

1- Cook lentils according to package directions.  Combine flax seed meal and 1/3 cup of water.  Stir to combine and set aside while you assemble the rest of the lentil loaf.  

2-While Lentils are cooking heat skillet coated with cooking spray over medium heat.  Saute onions, mushrooms, and pepper until tender, add in garlic and cook until fragrant.  Add spinach to the skillet and cook until wilted.  Pour veggie mixture into a large bowl and set aside.  

3- Add Cooked Lentils, Oatmeal, Bulgar, Cumin, salt and pepper to the bowl with the veggie mixture.  Toss until well combined, grab your flax seed meal mixture and add to bowl.  Stir well. 

4- Pour lentil mixture into a greased loaf pan, and press down until smooth and evenly distributed.  

5- Whisk together sauce ingredients in a small bowl.  Spread sauce over the lentil loaf.  Place lentil loaf in a 350 degree oven and bake for 45 minutes.  Let loaf stand 5 minutes before serving! 

Enjoy! 

{Week 3 - Meal Plan and Shopping List - June 14-19}

Sorry to be posting the weekly shopping list and menu just a tad late!  The weekend and time seemed to have gotten away from me!  Derek and I spent most of the weekend outside (despite the rain on Saturday morning) enjoying the beautiful weather, and a few "firsts" when it comes to summer activities in Minneapolis!  Friday night we took in a movie at the local Drive in Theater (yes, there is still one in Minneapolis) which was an experience, but so much fun!  They played three  newer films (Jurassic World, Pitch Perfect 2, and San Andres).

And Saturday we enjoyed a BBQ with friends before checking out Rock the Block (a outdoor concert in Uptown) and Northern Spark 2015 (a art/musical festival that takes place all over Minneapolis throughout the night, it ends at 5 AM on Sunday Morning)!

It was a blast of a weekend!

But lets get talking about this weeks meal plan and shopping list!  This week I focused on a few meals that I think would be perfect to show dad how much you care(since Father's day is this Sunday)!  A lightened up vegetarian version of meat loaf, a flavor filled grilled chicken and a chunky eggplant ragu that I serve over zucchini noodles (but serve over pasta if you prefer)!   There will also be a bonus recipe that is sweet, and perfect for brunch (at least I think so)!  So without further ado, your menu!


Monday 
Lentil Loaf - Serve with a Green Salad or Steamed Veggies
**Post goes live Early Monday AM 
Post Live!!  Click Here 

Wednesday
Eggplant Ragu with Balsamic Parmesan Zoodles
**Post goes live Tuesday 
Note - You get a lot of leftover Ragu which is great on top of brown rice or stuffed inside peppers as a stuffed pepper stuffing!!

Friday

Grilled Cilantro Lime Chicken with Curried Rice 
**Post Goes Live Thursday

and... the shopping list!

Enjoy! 

{No Bake Reese's Pieces Cookies}

As promised I have a sweet treat for you today!! And, did you know that today is National Peanut Butter Cookie Day?  Seriously who comes up with these food holidays?  Can I sit on the committee?

Peanut butter cookies might be my absolute favorite (mainly because I am obsessed with peanut butter)!  So what better way to celebrate National Peanut Butter Cookie day then with an easy no bake (because who wants to turn their oven on in the summer?) peanut butter cookie that is studded with Reese's Pieces and Peanuts?  I tweaked Brown Eyed Bakers delicious no bake cookies to create this mouth watering no bake, and they are on point!  Full of peanuty goodness thanks to chunky peanut butter and studded with Reese's Pieces... Yum!

My advice, whip up a batch of these, grab a glass of milk and enjoy National Peanut Butter Cookie Day!

No Bake Reese's Pieces Peanut Butter Cookies

Slightly Adapted From Browned Eyed Baker  

Makes 24 

Ingredients:

1/2 Cup Unsalted Butter

1 1/2 Cup Brown Sugar 

1/2 Cup Milk 

2/3 Cup Crunchy Peanut Butter 

3 Cups Quick Cooking Oats 

1/2 Cup Reese's Pieces Candies 

Directions: 

1- In a medium saucepan combine butter, brown sugar and milk.  Bring to a boil and boil for one minute.

2- Remove saucepan from heat, stir in peanut butter.  Stir until peanut butter is melted and smooth.

3- Slowly pour oats into peanut butter mixture and mix until well combined.  Allow mixture to slightly cool (about 10 min) before stirring in the Reese's Pieces.

4- Drop cookies onto a parchment lined baking sheet (about 2 tablespoons each) and allow to cool for 30 minutes before enjoying (thats the hard part)!

Store in an air tight container up to 2 weeks!  I like to put mine in the freezer and enjoy them frozen!

More delicious Peanut Butter Cookies from Around the Web:
Peanut Butter Crunch Cookies - Cooking Light 
Classic Peanut Butter Cookies - Sally's Baking Addiction 
Frosted Peanut Butter Cookies - Taste of Home 

Enjoy, and happy National Peanut Butter Cookie Day! 

{Southwest Chop Salad}

Big colorful salads loaded with  various textures and different tasty goodies is my weakness!  Yes, I am being 100% serious, and yes salads are one of my favorite foods.  I know I am odd, but I am ok with that! 

This Southwest Chopped Salad is exactly the salad I go weak in the knees over!  Color, Crunch, texture and a bomb cumin vinaigrette!  My mom used to make this salad all the time in the summer, and was always a favorite of mine!  What is great about this Southwestern Chop Salad is you can use any veggies you have on hand, and even omit the veggies you are not a huge fan of!  It is super versatile!  

This salad makes a great pot luck dish (because it is so pretty) or is great for entertaining!  If you don't plan on eating the entire salad in one sitting I would recommend just dressing individual portions, that way it won' get soggy!  The dressing will keep in the fridge for about 2 weeks!  Have leftover Apple Soy Chicken?  Throw it on top for a little added protein!

Southwest Chop Salad 

Brunch N'Cupcakes - Recipe from Momma Wolfe 

Serves 6-8

Ingredients: 

Salad:

6 Cups your favorite salad green

1 Small Bunch Cilantro Chopped (stems removed)

1/2 Small Jicima Cut into Matchstick Pieces 

1 Red Pepper Cut into Matchstick Pieces 

2 Carrots Cut into Matchstick Pieces

1/2 an English Cucumber Sliced

1/2 small Purple Onion Sliced into Rings 

2 Tomatoes cut into wedges 

3/4 Cup Black Beans 

1/2 Cup Frozen Corn Defrosted (not cooked)

Dressing:

1/3 Cup Olive Oil 

1/4 Cup Apple Cider Vinegar 

2 Teaspoons Cumin 

1 Garlic Clove Crushed 

1/2 Teaspoon Salt and Pepper 

**If you don't like your dressing with lots of vinegar reduce the apple cider vinegar and add more olive oil!

Directions: 

1- In a large serving bowl toss salad greens and chopped cilantro together. 

2- Arrange assorted veggies and beans a top the salad greens in color blocks.  

3- Whisk the salad dressing together and set aside till ready to serve. 

To serve:  

1- Toss salad with 1/2 the dressing adding more if needed.  Serve 

**Note - If only eating a small amount of the salad dress individual servings with the cumin vinaigrette.  This is generally what I do!  

More tasty salads from around the web!
NY Style Chopped Salad - The Pioneer Women
Sweet Pepper Panzanella - Love and Lemons
Chicken and Strawberry Salad - Cooking Light 

Enjoy! 

{4.11.2015 - The Best Day Ever- Pre-Ceremony and Ceremony}

 The wedding day went by so quickly, and I knew that would happen!  Everyone warned me that the day would feel like the blink of an eye and that I just needed to relax and enjoy every minute of it!  And that is exactly what I did!  I was so calm on our wedding day, I just simply relaxed and enjoyed it!  6 AM wedding day I was wide awake!  And at 6:30 my tennis shoes were laced and I was off for my pre-wedding run!  It was the best decision I made to run on the morning of my wedding!  I didn't run long but the run helped energize me, and gave me some good me time before the rush of the big day!  I also had some great running partners that AM (my sis, family friends and a lovely childhood friend)!

Post run it was time to get beautiful, and that was really when the day started to take off!  We got ready at the hotel all 10 of us plus two mom's and a flower girl!  Our beauty team was fantastic, the hotel catered breakfast and I had a blast laughing and chatting with my girls as I got ready!

11:45 hit and it was time for us ladies to be whisked away to the mansion to get dressed!  I was giddy like a school girl!  I hadn't seen Derek yet and was anxiously awaiting my walk down the aisle where I would see him for the first time!

Entering the Van Dusen Mansion (where our reception was held) brought tears to my eyes!  The mansion had already begun setting up decor and they had staged by dress in one of the upstairs bedrooms.  It was beautiful and magical!  The time I spent with my girls at the mansion was a whirlwind.  But there are three distinct memories I will cherish from those few hours at the mansion  forever.

The first one was slipping into my wedding dress for the first time with my mom and sister there to help me.  I remember laughing with them as they fumbled with the buttons on the dress and then finally seeing myself for the first time done up as a bride.  It was a special moment between my sister, mother and I!

The second memory was the first look with my dad, it was one of the most touching moments I have ever experienced, and I am so glad I took the time to have that special moment with my dad.  The first look with my dad was definitely emotional.

I remember my dad walking into the room where I was standing, and having to leave the room because he got chocked up seeing me for the first time all dolled up in my wedding dress!  The whole moment was touching, filled with tears (happy ones), laughter, hugs and smiles.

And finally the last big pre-ceremony moment at the mansion that I will treasure forever was the brief time Derek and I spent together pre-ceremony.  On our wedding day we exchanged love letters, and since we were not seeing each other until we walked down the aisle our photographers had us stand on either side of the door so we could open our letters "together" without seeing one another!

 I remember laughing, crying, and just feeling and overwhelming sense of calm just talking to Derek, I knew I was ready to walk down the aisle and marry him!  That little moment just the two of us was perfect!  Just what I needed before being whisked away to the Church!

3:30 PM came quickly!  There was a whirlwind of photos to be taken and then before I knew it, it was time to walk down the aisle!  I could hardly wait.  Finally it was time to see Derek and time to join our lives together as husband and wife.  I remember my dad asking me if I was ready and responding yup, with a big smile on my face and then adding, just don't let me fall down the aisle (I am a huge klutz).

Walking down the aisle was an out of body experience.  I could not stop smiling and seeing Derek standing at the front of the church with a big smile on his face and tears in his eyes just made me melt.  Our ceremony was very intimate.  Our pastor used snippets from Derek and my letter to each other to help build the message.  My uncle read a piece called the Art of a Good Marriage and Derek's Grandmother read a beautiful personal testimony she wrote about what it takes to make a marriage last.  Derek's Cousin Katie sang, and my dad played the most beautiful piece on the piano.  If I could go back and re-live the ceremony I would!  The Ceremony was just perfect, and filled with love.  And the best part, Derek and I are married!

Up next, little wedding details and a reception recap!

Details:
Photographer: Midwest Lifeshots - Fabulous! 
Reception Venue (and where we got dressed) - The Van Dusen Mansion - Also Fabulous and amazing to work with! 
Church - Diamond Lake Lutheran Church 
Hair and Make Up - Lisa Reinhardt  Make Up and Hair Artistry- Highly Recommend
Florist - Sadie's Fine Floral Design - Fabulous and Highly Recommend

**We worked with phenomenal vendors, I would highly recommend them all if your in the Minneapolis, St. Paul, Rochester MN area!!!

{Apple Soy Chicken with Fruity Kebabs}

Grilling season is here... yes!!!!  Which means Summer is here... double yes!!!! I would grill every single day of the year if I could, thats how much I love it!  But when you live in Minnesota, and you experience negative 500 degrees below zero half the year (yes that is a large exaggeration), that really isn't a possibility!  So, I will just try to cram as much grilling into the nice months of weather we get here!

So now lets talk about this Apple Soy Chicken and these amazing fruity kebabs!  Let's talk chicken first and just for the record this chicken is delicious; juicy, full of flavor and slightly sweet!  And when you pair this chicken with delicious fruity kebabs that have been smothered in a delicious cilantro lime vinaigrette this meal just screams summer!  I made this dish while I was home at my parents last week!  My dad the grill master grilled the chicken using a nice hickory smoke chip, I think that just upped the flavor of the marinade!  If you have leftovers (which we did) chop up the chicken and toss in a salad along with the remaining grilled veggies and pineapple from the fruity kebabs!  Makes a great lunch!

Apple Soy Chicken with Fruity Kebabs
Brunch N'Cupcakes
Serves 4

Ingredients:

Chicken (feeding more? double the chicken)

1 Lb Chicken Breast (About one pack) 

Salt, Pepper an Garlic Powder

For Chicken Marinade (you can easily double the marinade to feed more!):

1 Tablespoon Apple Cider Vinegar 

1 Tablespoon Honey 

1/3 Cup Unsweetened Applesauce 

1/4 Cup Low Sodium Soy Sauce 

For Fruity Kebabs: Makes about 6 Kebabs:

1 Red Pepper - Cut into 1 Inch Chunks 

1 Red Onion - Cut into 1 Inch Chunks (or wedges) 

1/2 a Fresh Pineapple - About 2 Cups 

Cilantro Lime Vinaigrette for Fruity Kebabs:

1/2 Cup Chopped Cilantro 

1/2 Tablespoon Olive Oil 

Zest from One Lime 

Juice from One Lime 

1/4 Teaspoon Honey 

1 Teaspoon Apple Cider Vinegar 

2 Tablespoons Water 

Directions:

Grillin Prep:

1- Combine Chicken marinade ingredients in a large glass measuring cup whisk till combined and set aside.  Sprinkle chicken breast with salt, pepper and garlic powder (both sides).  Prick each chicken breast with a fork.  Place chicken breast in a large ziplock bag, pour marinade over chicken, seal and place in fridge.  Let chicken marinade for 2-4 hours (the longer the better)! 

2- Assemble the Kebabs - Layer in this order, repeating twice - Onion, Pineapple Red pepper.  Assemble 5 more kebabs in this order.  **Note if using wooden kebab skewers make sure you soak them in water for 30-60 minutes to avoid burnt skewers! Set assembled kebabs aside. 

3- In a small bowl whisk together Cilantro Lime Vinaigrette for Fruity Kebabs, set aside until kebabs have been grilled. 

Now for the grilling - 

1- Oil grill grates and heat grill to 400 degrees.  Start by grilling the chicken.  Place chicken on grill and grill for 6-8 minutes per side or until chicken is cooked through.  Remove chicken and cover with tin foil to keep warm.  

2- Now to grill the kebabs - place kebabs on a grill.  Grill kebabs for about 6 minutes per side.  Remove kebabs from grill on brush with Cilantro Lime Vinaigrette.  

Now enjoy your grilled feast!

Enjoy!