Carrot Ginger Pasta

This is an adaptation from this recipe, once again because I didn't have many of the ingredients. The final verdict from our family was 2/5ths loved it, 2/5ths liked it, and 1/5th did not like, but he's the 1/5th who only likes pizza and chicken noodle soup right now so he doesn't really count. And since I was part of the 2/5ths that loved it, I think it's blog-worthy:).

Ingredients:

• 1-2 T olive oil
• 1 T minced garlic
• 1/3 of one of those large bags of baby carrots from Sam's Club (sorry it's not more precise but that's how I gauge things sometimes)
• 1 t minced fresh ginger (fresh is always best, but a few sprinkles of powdered would work I'm sure, and I obviously rarely have the "right" ingredients myself)
• Salt & Pepper
• 2 T sesame seeds
• Juice from 1/2 a lemon
• 1 T water
• Extra olive oil, salt, pepper as needed

Directions:

Ina saucepan over med-high heat saute the garlic in olive oil for about a minute. Add the carrots, ginger, and a good sprinkling of salt and pepper. Let the carrots cook for 10-15 minutes until they are fork tender (turn the heat down a bit if they are drying out or starting to brown). Once fork tender, pour everything into your blender or food processor. Add the sesame seeds, lemon juice, and water and blend/process. Add more olive oil as needed to create a sauce, not just paste. Season with more salt and pepper as needed. Serve with pasta, and feel free to add some cooked shredded chicken unless you want a meatless meal.

Quinoa with Garlic Spinach

This is a great throw together, quick meal, and many of the ingredients can be changed out according to what I have on hand.

Ingredients:

• 1 T olive oil
• 1/2 red onion (or other color onion)
• 5-6 fresh tomatoes diced, or 1 can diced tomatoes (depending on what I need to use up/have on hand)
• 1 heaping T minced garlic
• 1 can or 2 cups chickpeas or white beans
• 5-6 cups spinach (or more!)
• 2 c cooked quinoa (or brown rice)

Heat the olive oil on med-high heat and add everything else. Simmer until everything smells good or longer. Then add LOTS of spinach (I usually fill my pan as full as I can and then add more when everything cooks down). Cover and turn heat to low. After the spinach has cooked down stir everything together and serve over quinoa.

Asian Lettuce Wraps

Meatless, but still filling and definitely delicious, I threw this dish together one night when I realized I didn't have half the ingredients listed (including the meat) in the original recipe I wanted to try. I think mine turned out better anyways:).

Ingredients:

• 1 T oil (use a REAL one like grapeseed, olive, or coconut)
• 3 T minced red onion
• 2 T minced garlic
• 1-2 T minced ginger root (acoording to your taste; can use powder but fresh is better)
• 2 cans chickpeas (or the equivalent if you cook your own)
• 2 cups chopped spinach
• 1 T sesame oil (sesame adds a subtle richness and flavor that's hard to replicate, but you could substitute another if you don't have any on hand)
• 1-2 T rice wine vinegar
• 1-2 T Thai Kitchen Sweet Red Chili Sauce (if you want more heat try chili garlic sauce instead)
• Salt and pepper to taste
• 1-2 Heads of lettuce (I usually use romaine but boston or butter lettuce would work well too)

In a large frying pan heat your oil on med-high heat and add the red onion, garlic and ginger. Cook for a couple minutes and then add your chickpeas and spinach. Salt and pepper now (you'll probably do it again later, but I like to do a little throughout).

After the spinach cooks down drizzle on your sesame oil and add the rice wine vinegar. Add your chili sauce and give everything a good stir.

Cover, turn the heat down to low, and let everything simmer for a few minutes while you get your lettuce ready.

Before serving, I like to mash my chickpeas down a bit so everything sticks together better. Salt and pepper again if needed.

Fill a piece (or two or four) of lettuce with the filling and enjoy as an appetizer, or with fried rice and some fruit for a meal.