real food. real life.
YUUUUMMMM!!!!! This was a first time ravioli-making experience, so there are definitely changes we would make, but for a first attempt, I'd say we didn't do half bad! Everything was homemade in this dish, aside from the ground turkey... haha, but the tomato sauce was made with frozen tomatoes from our summer garden, so it had that light but sweet taste that you only get from garden fresh veggies! I'll post the recipe for the sauce, but for how to make pasta, see our previous post about homemade pasta. This time, we used a hand-held ravioli cutter - very easy!
Total Time from start to finish: 45 minutes-1 hour
What we used (for the sauce)
2-3 bags of frozen-fresh garden tomatoes, stems removed
1 onion, diced
2 cloves garlic, minced
Spices: oregano, basil, parsley, chili peppers, dash of chili powder if you wish or you add a bit of balsamic vinegar for a little extra sweetness
1-2 small cans of tomato paste
2-3 handfuls of chopped fresh spinach
2-3 diced fresh mushrooms
What we did:
1) Saute onions and garlic until slightly golden over medium heat. Add tomatoes and cover. Let simmer, adjusting heat as needed, until tomatoes are broken down, juices flowing!
2) Add spices - amounts will vary depending on how big your batch of tomatoes is and your tastebuds... I'd say for this one, we used close to a tbsp of each! But we ended up with, after we served our dinner, 5 containers of sauce to freeze! Taste your sauce as you go to get it just right!
3) Stir, while mashing tomatoes as much as possible. When it looks to be just the skins left, get our the hand-held blender and blend into a smooth tomato liquid. Add tomato paste and blend into the sauce. This should thicken it into a sauce rather than a soup!
4) Add spinach and mushrooms. Stir and let sit on low until ready to serve!
Lee makes these, so I can't take credit for them, but they are soooo delicious that I just had to post this morning's concoction - blueberry strawberry banana. The secret to the delicious creaminess I think is the almond butter. These are sooo good, I always like a banana in mine as it makes the smoothie even creamier, but you can use whatever fresh/frozen fruit you have. Here is what's in this morning's smoothie!
Total Time from Start to Finish: 5 minutes? :)
What we used:
handful of frozen strawberries (slightly warmed in the microwave to quicken up the blending, makes it more smoother than icier)
handful of frozen blueberries
1 tbsp of natural almond butter
1/3 cup of unsweetened almond milk
What we did (Lee did) :
1) Blend all ingredients together using a blender! Pour into a glass and enjoy!
Today I watched a documentary on Netflix called 'Vegucated'. I wish he was watching it with me, he would then understand why I just couldn't have a meat in our supper tonight! It has definitely made me think more about whether I need to eat meat, or eggs, at all... We shall see! Baby steps here! When I told Lee about thinking about becoming Vegan, he commented that I barely eat meat at all, anyway. But then I was thinking, well I don't eat soy, so would it be a viable option for me? It means cutting out eggs, turkey, chicken, and fish. Not sure on this one yet, but it will definitely make me question more about where we get our meats! I recommend everyone to watch the documentary, very interesting!
This recipe is a normal meal in our house, once because I love rice and could eat it every meal all day, and the recipe is always changing based on the veggies and supplies I have for the sauce - so it never gets old! Well, I least I don't think it does, maybe I should check with Lee on that one. This one I'm calling 'Ginger Coconut' because of the double coconut flavoring and the chunk of ginger added in. It would also be good with a little nut sprinkled in, like cashews.
Total time from start to finish: 25 minutes
What we used:
1 cup wild rice blend
1 1/3 cup water
Organic veggies bouillon
Oil for cooking
Veggies: Broccoli, celery, peppers, carrots, red cabbage, frozen corn, frozen peas
2 tbsp Coconut Nectar
1 tbsp Coconut Aminos
1 tbsp Rice Vinegar
1 1/2 tbsp Sesame Oil
1 clove garlic, minced
1 tbsp ginger, minced
juice from a wedge of lime
1 tsp corn starch/water mix
What we did:
1) Bring water & bouillon to a boil and add rice. Let sit on low heat for 25 minutes, or until cooking time of your choice of rice.
2) Add drizzle of oil to a wok over medium heat. Add in veggies that take longer to cook, like broccoli, carrots, and celery. Stir while cooking, add in other veggies after a few minutes, stirring often.
3) Mix all ingredients for sauce in a separate dish. When veggies are tender-crisp, reduce heat to low and move all veggies to the sides of the wok. Add sauce to middle and stir, adjusting heat to slightly higher to thicken sauce. Once it turns a slightly darker colour and thickens, stir to coat veggies.
4) When rice is done, remove from heat and stir to fluff. Serve Stir Fry over rice. Yum!
We really cooked these things. From scratch. On weeknights. And we even had time to do the dishes.
They have real, simple ingredients that you'll find in your cupboards. They're healthy and delicious. No lies.
Thanks for reading. Leave a comment below!
Here's a pic of me and my babies. Just because.
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