veggie-packed fuselli casserole

*My computer had to go back to the Dr. which is why I've been MIA this week. It's all good now though & my webcam is functioning!

I almost titled this post macaroni casserole, because it's pretty much just a vegetarian version of the one my mom used to throw together with ground beef... but I used fuselli instead, so there's that.

I'm going to do a whole post on Daiya soon!

Veggie-packed Fuselli Casserole

*Serves 6-8

2/3 bag of fuselli

2 large bottles of pasta sauce

2 handfuls of baby spinach

1/2c frozen corn

almost 1 sleeve of unsalted soda crackers

lots of grated cheese

spices

- Preheat oven to 400-425F.

- Boil water in a large pot. Add pasta and stir, continue to boil on reduced heat. When pasta is almost cooked (7-8mins) add frozen corn. Cook until desired tenderness & drain.

- Put pasta/corn in a large bowl, add spinach, pasta sauce and stir until pasta is coated. Pour into 13x9 pan and flatten lightly.

- Crush crackers over pasta to cover and grate a generous amount of cheese over top.

- Bake for 25 mins, then let cool slightly. Done!

This meal never fails to remind me of home. My mom's comfort food is the best. Doesn't everyone say that about their moms though?

Love,

Tasty Tuesdays: Black Bean Soup

Remember on Friday when I told you I made soup? Well I got the recipe for Black Bean Soup from Jen @ jenloveskev. Click for recipe. It turned out pretty good and it definitely hit the spot with some naan on a cool day. We brought some down to D's sister and she seemed to like it too! The recipe measurements are a little wonky (ml/oz etc.) but you really can't mess it up. I just used an online converter.

I made a few substitutions. I added one can of black beans and one large can of chickpeas instead of 3 small cans of black beans. I also added about a tsp more chili powder, a bit more cumin and a dash of garam masala. Yum.

Since I was too busy rushing to get everything in the pot, I only took a few pics. For the best pic of the soup, go to the jenloveskev link above! I know the one below doesn't look that appetizing... woops.

sunny yellow pot!

ingredients

after adding spices

Try this soup if you want something different that's not too outlandish. You'll like it. I promise... :)

Thanks for visiting,

xo Janelle

Tasty Tuesdays: Naan-tastic!

I can try to explain to you how much I love naan bread, but you probably wouldn't really understand. I could eat it all day, everyday. I love it dipped, topped with salty or sweet things, plain, hot or cold. I know naan is not a new food trend by any means. I know a ton of people who use naan in their meals on a regular basis. For this post I just want to give you a little run down on the different ways I use naan and hopefully one of these ways will be new to you!

Use more Naan by:

1. Dipping it in your soup.

Photo from Emily at Back to the Cutting Board blog.

I imagine this would taste good with most soups, but I usually use it with this recipe for African Peanut Soup. Beats crackers by a long shot. I bet it would go well with chili too!

2. Making a meatball sandwich or a taco.

This is the easiest weeknight supper ever. Do up some pre-cooked frozen meatballs in the microwave and coat them with BBQ sauce. While they're nuking, fry up some peppers and onions if you like. Throw it all on a piece of naan and add tomatoes and voila-- instant supper. This can be served with a salad or some fresh cut up veggies. You can also try any other type of sandwich, how about chicken & asparagus? Also you can try making either a bean or beef taco by topping it with meat, sour cream, lettuce, tomatoes and salsa.

3. Piling it with pizza toppings.

 Another super-easy lunch or supper here. Spread some pizza sauce or pasta sauce on the bread, leaving a half an inch or so along the edges to give it a "crust." Then top it with some spices & your favorite pizza toppings. I love using goat cheese or feta, peppers, spinach and bacon. Bake at 375 or 400 until the crust is warm and the cheese is melted. Use a fork & knife to eat or cut it into quarters and dig in, like me! A similar idea I've tried is making big bruschetta pizzas drizzled with balsamic. More bruschetta is always better... Oh, and I bet garlic fingers would work too!

4. Creating healthier make-shift Beavertails. 

Photo courtesy of cbc.ca

This one I've only tried once, but I've been craving it ever since I saw that the Beavertails stall on the waterfront is now open. To make them, heat up the oven to 350, spread butter on the bread and sprinkle with cinnamon and sugar. Bake until soft and warm. Also, you could try heating it up without the butter and then doing PB and banana, chocolate drizzle or maple butter. Yum! I really need to get on this.... now.

5. Serving it with dips.

Tzatziki, hummus, edamame dip, red pepper dip.... I wish I could try them all. You can either just warm the naan up in the microwave or crisp it up in the oven for a different texture.

It's fun to have naan with Indian food, but I hope you've got some ideas for working it into your regular, everyday meals. Let me know how you use this lovely bread.  Thanks for reading!

xo Janelle

20-minute tomatoey soup for one!

I'm warning you that this post may sound like an info-mercial for the Magic Bullet, but I swear it's the easiest way to make soup. Since I seem to be coming down with a cold, I was really hoping to make some soup for supper. Add that to the fact that I had leftover canned tomatoes and you have a recipe for success! Here's how to make it happen:

1) Put about 1tbsp of olive oil in a saucepan or pot. Add about 3 tbsp of diced onion & a shake or two of basil and pepper. Cook on medium until onions are soft.

2) Dice up some green pepper, celery or whatever veggies you have on hand (zucchini, squash, carrots etc.) and add them to the pot. (You should add at least 1/4 c total). Then pour in about a half a can (or more) of tomatoes. Season with salt and add about 1tbsp of brown sugar.

3) Cover the pot and simmer on medium for about 15-20 minutes to soften the veggies and mix the flavours.

4) Blend the soup in your MAGIC BULLET! or just a regular blender. You can also use a hand (immersion) blender if you have one.

5) Serve with crusty bread dipped in balsamic vinegar & olive oil or a nice slice of garlic toast (like I did!).

*This made just enough for me, so if you're serving a group I would say to quadruple the recipe! Don't be afraid to adjust it according to what you like/have on hand.

Thanks for reading,
xo Janelle