Have you ever heard people say, “Go home Mother Nature, you’re drunk”? Well, that is how springtime in the mountains tends to feel. After a stint of 50F+ weather, we are back to a gloomy rainy/snowy week. The kind of weather that makes you just want to curl up on the couch with a good book.
Today is, yet again, the reveal day for Secret Recipe Club! I have been up to my ears trying to finish up school and get everything together to graduate while also preparing for my move to Hawaii in January. Needless to say I have hardly had any time to cook or come up with new recipes of my own. Luckily, Secret Recipe Club gave me a great blog this month to browse, which led me to a new festive recipe for the holidays.
I realize it was a little backwards to post the dessert half of my spaghetti squash dinner first, but let’s be honest that is always the best part! (Also don’t forget to go over and enter my coconut oil giveaway here!) Here is how I used the other half of our seven pound spaghetti squash. I was kind of winging it with this recipe, which caused a bit of challenge naming it. This recipe is a great way to enter fall; you get to use your winter squash, but still get a summery feel with the Mediterranean flavors.
After my last post I got a message from my mom asking if I really ate spinach artichoke dip for dinner. The answer is yes, sorry Mom I know it’s not healthy but sometimes you just need to indulge your cravings. So apparently spinach artichoke dip is not OK for dinner… unless you turn it into a savory vegetable tart! So here it is, dip for dinner plus another zucchini recipe for all of you drowning in zucchini at the moment; for all of you, there are quite a few zucchini recipes coming up this next week, so grab all those overgrown zucchinis from you garden and get ready.
You know those nights when you are trying to figure out what you want for dinner but just can’t decide? Then you also probably know those nights when you can’t decide because all you really want for dinner is something ridiculous… like spinach artichoke dip. That is exactly what happened to me last week. I couldn’t decide what to make, but I was craving spinach artichoke dip SO bad… so I decided I was having spinach artichoke dip and pita chips for dinner. Hey at least there are veggies in it right?
The title of this post may have you thinking, “Oh god, Jenny is about to rant about how much she loves artichokes and goat cheese again.” Lucky for you, I think I have established that. Instead I am going to talk about casseroles/stratas/any other dish you can cook in one pot/casserole dish. There is something that eases my mind when I am able to make an entire meal without having to wash tons of pots, pans and skillets afterwards. If you don’t make one-pot-meals very often, you really should give it a try; there is something therapeutic and relaxing about its simplicity.
I know that I have told you that most of my new roommates are vegetarians, but I don’t think I have told you that I finally am living with a fellow foodie! Kelcey is my good friend from high school; I can’t even go into all the stories that we have from the past seven years. She is a nutrition major, works at whole foods and does personal chef work for people around Boulder- can’t get much better than that right? I have never lived with someone who has a passion for cooking too, so obviously I am excited about this! I am also excited to see her vegetarian recipe ideas, since I mainly focus my meals around meat. I know that some more veggie recipes will make some of you very happy, so stay tuned! Either way, Kelcey and I wanted to make hummus for our other roommate’s 21st birthday, yes another 21st.
Until about two weeks ago I had always bought canned artichokes. My friend Kelcey and I decided to make a delicious vegetarian dish after planting our new garden and wanted fresh veggies for this recipe, so I decided I would buy fresh organic artichokes. Little did I know that trimming an artichoke is no easy task. We completely butchered two organic artichokes and ended up having to purchase canned ones in order to finish the dish. Another downfall to our dish was that we topped the bread with way too much cheese, which kept it from getting crispy and left us with a soggy bread topping… Not the most appealing. So here’s to round two!
The finalists were announced finally for the Ritz recipe contest, unfortunately I didn’t make finals. It’s okay though, there were over 1,400 entries… that is a lot of competition. Looks like I have to find another way to fund my culinary school. If anybody knows of any good scholarships or ways to get money for culinary school PLEASE let me know!
Here is my entry for the Ritz recipe challenge. I used crushed Ritz crackers in the tartlet dough to give it some extra flavor. These little bites will have your guests drooling over the appetizer table. I ended up eating the entire batch over a few days!