Monthly Archives: October 2014

Spooky Sweet Potato “Worms” with Oozing Beef “Eyeballs”

Spooky Sweet Potato “Worms” with Oozing Beef “Eyeballs”

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 3

rotw13

Ingredients

  • For the meatballs:
  • ½ pound 90% lean ground beef
  • 1 tablespoon freshly minced parsley
  • 1/2 teaspoon dried oregano flakes
  • 1.5 tablespoons grated parmesan cheese
  • salt and pepper, to taste
  • 1 garlic clove, finely minced
  • For the eyeballs:
  • 3 small mozzarella pearls, sliced in half (about ½ inch in diameter)
  • 3 jumbo pitted black olives, sliced width-wise into two hollow circles
  • For the pasta and sauce:
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, minced
  • ¼ teaspoon red pepper flakes
  • ½ cup diced red onion
  • 1 15oz cans crushed tomatoes
  • 2 teaspoons tomato paste
  • salt and pepper, to taste
  • 1 teaspoon dried oregano flakes
  • ½ teaspoon dried basil flakes
  • 1 large sweet potato, peeled, Blade C, noodles trimmed

Instructions

  1. Preheat the oven to 375 degrees. Line a baking tray with parchment paper.
  2. Place all of your ingredients for the meatballs into a bowl and mix together. Using your hands, mold into slightly larger than golfball sized meatballs, about 6. Arrange on the baking tray. In each meatball, press your fingertip into the center to create a cavity for the “eyeball.” Set aside.
  3. In a large saucepan over medium heat, add in the olive oil. Once the oil heats, add in the garlic. Let garlic cook for 30 seconds and add in the red pepper flakes and onions. Let cook for 2 minutes or until onions begin to soften. Add in the tomatoes, tomato paste and season with salt, pepper, basil and oregano.
  4. Stir to combine the seasonings, lower heat to a simmer and cook for about 2 minutes to allow flavors to develop. Reserve 3 teaspoons of the sauce in a bowl and then turn off the heat on the stovetop, but leave the skillet there.
  5. Place a half-teaspoon of the reserved sauce into the eyeball cavities of the meatballs. Top with a mozzarella piece and top with an olive slice. Cook for 18-20 minutes or until meatballs are cooked through and eyeball cheese is oozing.
  6. Five minutes into cooking the meatballs, turn the heat back to a low simmer and then add in the sweet potato noodles, toss and cook for 10 minutes or until sweet potato noodles are cooked through.
  7. Divide the noodles onto plates and top with 2 meatballs.

Carrot Noodles with Mushrooms and Sausage in a Cashew Cream Sauce

Carrot Noodles with Mushrooms and Sausage in a Cashew Cream Sauce

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Servings: 4

rotw12

Ingredients

  • For the pasta:
  • 2 large carrots, peeled, Blade C, noodles trimmed
  • 1 tablespoon extra virgin olive oil
  • 3 cups sliced baby portobello mushrooms
  • salt and pepper, to taste
  • 4 sweet Italian sausage links, sliced into ½” thick rounds
  • 1 tablespoon freshly minced parsley, to garnish
  • For the sauce:
  • ¼ cup diced sweet Vidalia onion
  • ½ cup raw cashews, soaked for at least 2 hours and then drained
  • 2 garlic cloves, minced
  • 1 tablespoon nutritional yeast
  • 1 tablespoon lemon juice
  • ¼ cup + 2 tablespoons of low-sodium vegetable broth + more for thinning as needed
  • salt and pepper, to taste

Crispy Baked Curly Fries

Crispy Baked Curly Fries

Prep Time: 10 minutes

Cook Time: 20 minutes

Serving Size: 4

rotw11

Ingredients

  • 2 large white potatoes, washed & dried
  • 1 T olive oil
  • 1 tsp sea salt
  • optional: 2 T chopped, fresh herbs i.e. rosemary or thyme*

Instructions

  1. Preheat oven to 400 degrees F.
  2. Spiralize both potatoes (I use this sprializer) using the blade with the larger triangles.
  3. Using scissors or a knife cut the potato “strings” into smaller bite-sized fries.
  4. Add to a bowl and coat with olive oil.
  5. Spread out over two parchment-lined baking sheets. You will need to use two as you do not want to overcrowd potatoes.
  6. Sprinkle with sea salt.
  7. Place trays in oven and bake for 15 minutes.
  8. Remove from oven, flip fries as best as you can removing any fries that have already crisped up. Swap trays before returning to oven so tray that was originally on the top is now in the middle and vice versa.*
  9. Bake for another 8-10 minutes.
  10. Remove trays and serve hot.

Notes

*if you would like to add fresh herbs, sprinkle over fries in between baking so before you place them back in the oven for 8-10 minutes

Butternut Squash Pasta with Spicy Garlicky Broccoli Rabe and White Beans

Butternut Squash Pasta with Spicy Garlicky Broccoli Rabe and White Beans

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4

 

rotw10

Ingredients

  • 1 medium butternut squash, peeled, Blade C, noodles trimmed
  • olive oil cooking spray
  • 1 tablespoon extra virgin olive oil
  • 2 large garlic cloves, minced
  • ¼ teaspoon red pepper flakes (or more, if you like it really spicy)
  • 1 pound broccoli rabe, stems removed
  • salt and pepper, to taste
  • 1 cup low sodium chicken broth (or vegetable broth, if vegetarian)
  • 1 can white beans (cannellini, Great Northern), drained, rinsed, patted dry
  • 1 teaspoon oregano flakes
  • 1/3 cup grated parmesan cheese

Instructions

  1. Preheat the oven to 400 degrees. Place the butternut squash noodles on a baking sheet and coat with cooking spray. Season with salt and pepper and bake for 8-10 minutes or until al dente. When done, divide noodles into bowls and set aside.
  2. While the butternut squash is cooking, place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the garlic, red pepper flakes and broccoli rabe. Season with salt and pepper and cook for 3-5 minutes, tossing occasionally, or until broccoli rabe is wilted. You can do this in batches.
  3. Once the broccoli rabe is cooked, pour the chicken broth into the skillet and add the beans and oregano. Let cook for 5-10 minutes or until liquid is reduced by half.
  4. Remove the skillet from the heat, stir in the parmesan cheese and toss to combine. Divide the broccoli rabe mixture equally over the bowls of butternut squash noodles. Serve immediately.

 

 

 

Easy Cheddar-Rosemary Spiralized Potato Pancakes

Easy Cheddar-Rosemary Spiralized Potato Pancakes

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4 medium potato pancakes

rotw9

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 medium potatoes, peeled, Blade C (about 1-1.25 pounds)
  • ¼ teaspoon garlic powder
  • salt and pepper, to taste
  • ½ tablespoon finely chopped fresh rosemary
  • 2 eggs, beaten
  • 1/2 cup grated Cabot Cheese White Oak Cheddar (or cheddar of choice)

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Flick water into the skillet and if it sizzles, it’s ready. Add the potato noodles and season with garlic powder, salt, pepper and rosemary. Toss to combine and then cover and cook, uncovering occasionally to toss, or until potato noodles are cooked through, about 10 minutes.
  2. Transfer the potato noodles to a large bowl and add in the eggs and cheddar. Toss to combine and set aside.
  3. Heat the same large skillet back over medium heat and spray with cooking spray. Once heated, add in a large scoop (about 1 cup) of the potato mixture. Flatten the mixture out and let cook for 2-3 minutes or until it sets on the bottom. Flip the pancake over and cook another 2-3 minutes or until crispy, flattening with the back of a spatula. Repeat until all of the potato mixture is used, forming about 4 medium pancakes or 6 small ones.
  4. Transfer the potato pancakes to a plate and serve immediately.