Pasta Salad

I am going to give you a super simple pasta salad recipe here. It is perfect for any potluck, family gathering. Plus, it is so simple. The homemade dressing is a basic Italian dressing seasoning. I was looking in the store at ingredients in most Italian dressings, and they contain everything from processed sugar to dyes. WHY?! So, if you want to ditch the processed ingredients, this will be your new favorite dressing.

Pasta Salad

For my pasta salads, I use an organic rigatoni pasta. I think the dressing coats the noodles best, and it has the best noodle-vegetable ratio.

Dressing Ingredients

  • 2 cloves minced garlic
  • 1/8 tsp paprika or turmeric
  • 1/2 tbsp Italian Herbs (or 1/4 tsp of each: basil, marjoram, oregano 1/8 tsp of each: rosemary, thyme)
  • zest from one lemon
  • juice from 1 lemon
  • 2 tbsp vinegar (balsamic, apple cider, white, really any vinegar works here)
  • 1/4 cup olive oil

And get creative with your Vegetables, throw whatever you have in the fridge in with the pasta. All of the measurements are for 1 box of pasta worth of noodles. I prefer the vegetables to be dices in about 1/2 inch cubes

  • 1 red bell pepper
  • 7-8 cherry tomatoes
  • 1/2 cucumber
  • 1 head of broccoli
  • 1 bag snap peas
  • 1 avocado
  • 1 bunch asparagus
  • 1 box rigatoni pasta (or gluten free pasta)

You really cannot mess up this recipe. It is perfect to use up left over vegetables, or to have a fresh side salad for dinner. I hope you love the dressing!

Love, Liv

Roasted Carrot Hummus

I am not going to lie, I did not plan on posting this recipe. There was a recent potluck I needed to bring a finger food to pass. So, I just threw a bunch of ingredients into a food processor, prayed over it, and it turned out amazing!  Long story short, I knew I wanted to share the recipe with all of you. You probably have everything you need in your pantry right now.

CAITLIN BLAKE

Disclaimer. I used canned carrots. I NEVER BUY CANNED CARROTS. One day, I was cleaning deep in the back of my cabinet where we have our cans, and back in Narnia, I found a can of carrots. I had no idea how to eat them. Basically, they are mush anyways; so, I decided to make them into hummus. It is super easy, next time I will probably roast fresh carrots. But hey, go with what you have.

 

Ingredients

  • 1 can chickpeas
  • 1/2 cup chickpea liquid
  • 5 cloves garlic
  • 1 1/2 cup sliced carrots (or 1 can)
  • Turmeric (2 drops essential oil or 1 tsp)
  • Lemon (5 drops essential oil or you can use the juice from 1 lemon)
  • Pinch of Crushed Red Pepper
  • Salt and Pepper

 

  1. Roast carrots and garlic at 400 degrees until they are fork tender. (15-20 minutes) Watch and make sure the garlic does not burn
  2. Strain chickpeas, keep the liquid
  3. Put roasted carrots, garlic, chickpeas, turmeric, lemon, 1/2 cup of chickpea liquid, crushed red pepper flakes, salt, and pepper into a food processor
  4. Blend until creamy. You may need some extra liquid if you need it
  5. Garnish with red pepper flakes

Serves 6-8

Try not to eat it all in one sitting, but I totally understand if you do.

Love, Liv

Hearty Sweet Potato Soup

People. It is cold out. I am over this polar vortex. It has been colder in Wisconsin over the past few days than it has been in Antarctica. You read that right. Colder than the place that has snow year round. I think people live here because they are frozen to the ground, and cannot leave. I need a warm an sunny beach vacation, because I am not about this cold life.

Since, we are all frozen, and cannot leave our houses; I have been making lots and lots and lots of soup to keep warm. This is one of those everything-but-the-kitchen-sink creations, and is sure to warm you up. Plus, it is super easy to dump everything in, let it simmer, and in 30-45 minutes you have dinner. YAY!

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Ingredients:

  • 1 large sweet potato
  • 1 small butternut squash
  • 1 large yellow onion
  • 4 cloves of garlic
  • 8 cups vegetable stock
  • 1 can black beans
  • kale
  • 1 1/2 tbsp herbs de province
  • 2 tsp each: rosemary, basil, tumeric, marjoram (or 1 drop of essential oil if you have them)
  • salt and pepper
  • Optional: 1 cup quinoa

Directions:

  1. Place a large soup pot over medium heat
  2. Add sweet potato, squash, onion, garlic, quinoa, salt, pepper, and vegetable stock
  3. Let simmer until the sweet potatoes and squash are fork tender
  4. Add herbs, black beans, and kale. Simmer for 10-15 more minutes
  5. EAT!

It is perfect for a busy weeknight dinner, or a make ahead meal to eat throughout the week. This soup is hearty, and keeps you full. Plus it tastes delicious.

Stay warm, and send me warm thoughts!

Love, Liv

 

 

 

Roasted Pumpkin Soup

It is that cold time of year again where all I want to eat is soup. I love the warmth and comfort every bowl of soup has. It is like drinking a hug. With the long cold nights, this roasted pumpkin soup is sure to warm your tummy. Plus, it is dairy, egg, and gluten free. So, your warm tummy will also be a happy tummy.

Roasted pumpkins

Let’s get started by talking about pumpkins. I choose two smaller pumpkins. I used a Wee-Be-Little, and a Sweet Sugar Pie. I wanted the sweetness of the pumpkin to be accented in the soup without adding sugar. The benefit of using a Wee-Be-Little is because they are small, and perfect for roasting. They are meaty for their size, and really help drive the pumpkin flavor home in the soup.

You could use canned pumpkin, but you will loose out on most of that fresh flavor. I love roasting pumpkin, and keeping it in the freezer for the next time I need to add a burst of flavor to a soup, pasta sauce, or just wanting some good old fashioned pumpkin pie.

I am not going to lie, this soup is so easy. You can basically dump anything in your fridge, and it will add amazing flavor. If you are missing any of the ingredients, you can leave them out, and try them next time. I used carrots and apples in this recipe because I needed to use them up before they went bad. If you don’t have them, no worries. you will still have an amazing flavorful soup. You will need an immersion blender or just a regular stand blender for this recipe. Nothing beats the silky texture of a beautifully blended hearty soup.

Ingredients

  • 2 small 2-3 pound pumpkins (this will give about 5 cups)
  • 1 large white onion
  • 3 cloves of garlic
  • 1 1/2 inches of grated ginger (or 1 1/4 tsp dried ground ginger)
  • 2 cups chopped carrots
  • 2 hearty apples (I used granny smith)
  • 1 jalapeno
  • 2 cans full fat coconut milk
  • 2 cups veggie broth
  • 1 tsp clove
  • 1 tbsp cumin
  • 1 tsp crushed red pepper flakes
  • 1/2 tsp cayenne
  • salt and pepper
  1. 1/2 the pumpkins, and remove seeds (Save the seeds for later as a garnish, or amazing snack). With the varieties I used, the skin was so thick, I scooped the pumpkin out with no issues. Other varieties, you might have to peel before putting them in the oven. Place in a 450 degree oven until fork tender (it took about 45 minutes for my pumpkins to get there).
  2. Chop the onion, garlic, ginger, and jalapeno (remove ribs and seeds if you want a milder soup). Place in a large pot over medium heat. Cook for 5-10 minutes
  3. Add chopped carrots and apples. Allow the onions to finish cooking all the way through.
  4. Add veggie stock, coconut milk, and coconut cream. Cover and let simmer for 20 minutes.
  5. By this time, your pumpkins should be almost done roasting. Scoop out the flesh, and add to your simmering soup.
  6. Add clove, cumin, red pepper flakes, cayenne, salt, and pepper.
  7. Blend soup until it is smooth and silky.
  8. Return to heat for 15-20 minutes.
  9. Garnish with pumpkin seeds (chopped fresh apple or pomegranate seeds would make an amazing garnish as well).

Serves 6-8

I love making large batches of soup. You can freeze leftovers. Or my favorite way is to make it into a pasta sauce for later in the week. Because this soup is thicker, you can add it to your favorite noodle, or ravioli. If you want a thicker sauce you can add some arrowroot powder. Start with a teaspoon, and go from there.

I hope you enjoy this soup as much as we do!

Love, Liv

Crock-Pot Chili

Guys, I love chili. Maybe a little too much. It is warming to the soul. And when you live in Wisconsin, you can eat it year round because winter never ends here. We are in the middle of a blizzard here in Wisconsin. Yes, you read that right. Blizzard in the middle of April.

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I love this Chili because you can set it, and forget it. Plus, it makes a large batch. So, you can freeze the left overs for an easy meal another night.

  • Prep Time: 10 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours and 10 minutes
  • Serves: 8-10

Ingredients

I used all 15 ounce cans for the beans

  • 2 cans kidney beans
  • 1 can navy beans
  • 1 can great northern beans
  • 1 can black beans
  • 1 can cannellini beans
  • 1 can red beans
  • 2 (15 oz.) cans tomato sauce
  • 1 (28 oz.) can crushed tomatoes
  • 28 oz. water or vegetable broth
  • 6 oz. tomato paste
  • 1 10 oz. bag organic frozen corn
  • 3 cloves minced garlic
  • 1 large jalapeno diced
  • 1 medium chopped onion
  • 3 tbsp. organic chili powder
  • 1 tbsp. red pepper flakes
  • 1 tsp. Italian seasoning
  • 3 Bay leaves (REMOVE LATER)
  • 1 tsp. cumin

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This is my favorite part:

  1. Combine all ingredients.
  2. Cook on high for 5 hours (low 9 hours)

So. SIMPLE. I love recipes that you can just set and go. You can serve the chili over some quinoa or noodles. I love to top with a squeeze of fresh lime juice. Or you can add your favorite hamburger alternative too keep the meat lover in your life satisfied.

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ENJOY!

Love, Liv

Spring Quinoa

Guys! Spring is here. Unless you live in Wisconsin, where we get 12 inches of snow in April. Either way, you are wanting some spring flavors in your life-this is an amazing recipe.

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Total Time: 35 minutes
  • Serves: 6-8

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Ingredients:

  • 1 cup Quinoa
  • 1 bunch Asparagus
  • 1 medium Cucumber
  • 1 bag Frozen Peas
  • 6-8 sliced Radishes

Dressing Ingredients:

  • 1/2 cup Olive Oil
  • 1/4 cup Apple Cider Vinegar
  • Zest of One Lemon
  • Juice of One Lemon
  • 2 tbsp. Stone Ground Mustard
  • 1 tbsp. Dijon Mustard
  • 1/2 tbsp. Chopped Tarragon
  • 1 Shallot
  • Salt and Pepper to taste

 

  1. Rinse and strain quinoa.
  2. Combine 1 cup quinoa with 2 cups water. Simmer for 12-15 minutes
  3. Remove from heat and add frozen peas.
  4. Set aside and cool for 10 minutes
  5. Combine in a small bowl olive oil, vinegar, lemon zest, lemon juice, stone ground mustard, Dijon mustard, salt and pepper. Mix
  6. Add tarragon and shallot. 20180324_192031_HDR.jpg
  7. Add chopped asparagus, sliced radishes, and sliced cucumber to quinoa.
  8. Mix dressing and quinoa.
  9. ENJOY!

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It is a great salad warm or cold! I hope you guys enjoy it as much as I do.

Love, Liv

Mexican Quinoa

Week night meals can be a headache. There can be a mess to clean up, and during the week-ain’t nobody got time for that. This dish is SUPER easy to make, and even easier to clean up after. Also, it is packed with protein, fiber, and flavor-everyone will love it. You can eat it as a naked burrito, regular burrito, tacos, quesadillas, really anything. It makes for fun left overs you won’t get bored with. I love to eat this as tacos for dinner, and a naked burrito bowl for lunch the next day. My husband loves to add cheese, and make quesadillas the next day. The possibilities are endless.

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Mexican Quinoa

  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 30 Minutes
  • Serves 4-6

Ingredients:

  • 1/2 C. Red Quinoa
  • 1/2 C. White Quinoa (You can just use 1 cup of your favorite quinoa)
  • 1 Large White Onion
  • 2 Cloves Garlic
  • 1 Bag (10 oz.) Frozen Organic Corn
  • 2 15 oz Cans Black Beans
  • 1 tsp. Ground Cumin
  • 4 Medium Dried Red Pepper (1 tsp. crushed red pepper flakes works just fine)
  • 2 Limes
  • Cilantro
  • Salt
  • Pepper

Directions:

  1. Rinse and Strain your Quinoa. You always want to rinse your quinoa to get rid of the saponin. Saponin is a natural coating on quinoa that sometimes makes it taste bitter or soapy.
  2. In a medium sauce pan, put rinsed quinoa with 2 cups of water on Medium temperature.
  3. Once Quinoa starts boiling, cover and reduce heat to a simmer for about 12 minutes.
  4. Chop onion and garlic. Saute on medium high in a cast iron skillet. Salt and pepper to taste.
  5. Once the onion and garlic is starting to caramelize, add frozen corn.Corn
  6. After the corn has been in the skillet for about 3 minutes, turn the temperature to high, and stir continuously. You want to get some color on the corn, but not burn it.
  7. Rinse and add black beans
  8. Turn off the heat
  9. Add 1 tsp ground Cumin
  10. Roughly chop dried red pepper, you just want to break it apart. (or add crushed red pepper flakes)
  11. Add a little more salt and pepper
  12. At this point, your quinoa should be done. Add to the cast iron skillet, and mix
  13. Add the Zest and Juice of 2 Limes
  14. Top with fresh Cilantro
  15. ENJOY!

I used corn tortillas, and put some fresh guacamole on top of my tacos. You can add all of your favorite taco condiments. It is SO. DANG. GOOD.

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Let me know your favorite way to eat this AMAZING dish!

Love, Liv