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Roasted Eggplant Tomato Sauce

Roasted Eggplant & Tomato SauceI love it when it’s about 4:00, just a short while before we need to head out to get the kids from daycare, and the husband asks me, “What do you want to make for dinner?” Only better is when he asks, “So… what are you cooking for dinner.”

If you know my husband, the latter question would come as a surprise. He is usually the one that cooks in our house. But lately, not sure what it is, but I’ve been cooking A LOT more! I am actually enjoying it and I think that he is too! (Although, I”m sure he’d like a little more meat in the meals — I usually cook vegetarian!)

On the menu Tuesday night was Roasted Eggplant & Tomato Sauce over organic mung bean fettuccine [available to buy online here — or you can buy some locally in Berks county at Echo Hill Country Store]. It’s a bit of a twist on a favorite soup, but I didn’t have the garbanzo beans I needed. So I turned it into a sauce and served over noodles. 

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Green Hummus Pita Wrap

Lunch, what’s for lunch. Working from home everyday has its perks. I can throw in a load of laundry or run the dishwasher. But I really thing the best perk to working from home is being able to make my lunch everyday in my own kitchen. I have all my tools. I have all my ingredients. And I can decide what I want not long before I eat it. It’s great. 

Sometimes I eat leftovers. Those days are great because there is not much thought or energy that needs to go into getting lunch ready. However, there isn’t always leftovers in the fridge (and sometimes I just don’t want the leftovers). For those days its great to have some staples on hand to make lunch easier. 

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Quick check in — DINNER!

Tonight, I ran off to yoga at the end of the work day. (And I was running late, so I literally RAN out the door!)

When I returned, my husband had dinner ready. Now for those of you who don’t know my husband, this is kind of his thing. But it truly never gets old. He has a talent when it comes to cooking. And when you combine someone who loves to cook with fresh produce and a mind set to cooking it RIGHT, you end up with some pretty incredible food. 

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Lemon Scallion Hummus

Oh I love hummus. I try to make it every week or every other week. I go in waves though. I am a person of habit. If I like something, I eat it over and over again!

Yesterday I cooked some garbanzo beans and decided that I would use them to make hummus. I tend to make the same basic hummus recipe every time, however this time, I decided to get creative. 

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Vegan Oat Chocolate Chip Cookies

Vegan Oat Chocolate Chip Cookies [www.staceybennett.com]So Wednesday May 15 was National Chocolate Chip Cookie Day. Did you know that? Honestly, all these national days that randomly pop up are a bit crazy. I mean there’s literally something for every day of the year. [Really! Check here.]

However, it got me thinking. And I thought and I thought. I really hadn’t made chocolate chip cookies for a long time. I wanted to make some, but I wanted to change it up a bit. I got to thinking that I could swap coconut oil for the butter. And some banana or applesauce for some of the sugar. And then the recipe ran from there. 

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Vegetarian Mushroom Stroganoff

Vegetarian Mushroom Stroganoff  [www.staceybennett.com]Wednesday night I was on my own to create dinner for me and the boys. After a quick scan of our refrigerator and pantry, the mushrooms I had bought earlier were calling to me. Plus we had leftover sour cream from our burrito night. Mushrooms + sour cream means stroganoff to me ever since I realized that I could just bump up the mushrooms and do a vegetarian version.

I cannot say that both boys loved our dinner though. Jameson didn’t even want to smell the stuff. But Holden ate it up. (Not very clean, but I do think some of it made it into his mouth!)

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