Turkey Meatloaf with Chipotle Glaze

Sorry for the delay in posting.  Our internet was down, and I also had a million things on my to-do list to tend to.  I accomplished one of them, in case you were wondering, which was showering this morning.  Anyway,  I digress...

Another reason to purchase this book is for this recipe: Mini Turkey Meatloaf with Chipotle Glaze.  I've made many a meatloaf before, but none with such unique ingredients as this one.  Grated sweet potato and zucchini, sauteed with onions, add flavor, richness and nutrition!  Listen to me, I'm like a pocket of health.  Also, instead of the traditional addition of bread crumbs: oats.  Oats!  It made for one delicious meatloaf.  And I will eat any chipotle anything.  Anything.  I didn't take many pictures because I was eating too much.  Also not on my to-do list.  Oops.    

Pesto, White Bean and Broccoli Dip

I was sent a copy of The Truly Healthy Family Cookbook by Tina Ruggiero and after a brief page-through I knew it was a keeper.  You can usually tell when a healthy dish will end up stale and flavorless just by reading the recipe, and all of these sound delicious (yes, I read recipes for fun, what's it to you?).  Some of the meals on my to-do list: Risotto with Mushrooms, Butternut Squash and Kale, Mini Salmon Sliders and Turkey Meatloaf with Chipotle Glaze.  Yes, please, all of that.  

Right off the bat I made this Pesto, White Bean and Broccoli Dip because I'm trying to feed my daughter more iron.  Beans and Broccoli are great sources of iron!  Iron, iron, i-ron... that's a weird word.  Anyway.  This was simple to make, yielded a HUGE batch, and was great on pasta or crackers.  

Thanks for the book, Tina!  Recipe here.
  

Pearl Couscous with Roasted Veggies and Pumpkin Seeds

I hereby proclaim it Veggie Week here on Siriously Delicious!!!  (And you will find me use that term loosely, ahem, more on that later...)  After eating every carb and protein in sight in New York City for 2 full weeks, I've been feeling the need to lighten things up.  A bit.  Last night, Carson and I ate like plant-eating dinosaurs and it was a nice change.  This couscous dish accompanied with a simple salad of tomato, avocado and feta was the perfect dinner.  I've always had trouble finding pearl couscous but finally discovered they keep it in the ethnic food aisle.  Go look!  It's so delicious, and kids love it because it more closely resembles pasta.  By "kids" I mean Carson and I, by the way.  You can also find balsamic glaze at most grocery stores, and it is delicious on roasted fall vegetables.  

Please enjoy, like fancy restaurant people say.

Pearl Couscous with Roasted Veggies and Pumpkin Seeds

(Serves 4)

Printable Recipe

2 1/4 cup chicken broth (or water)

2 cups dry pearl couscous

2 cups chopped butternut squash

2 cups chopped brussel sprouts

2 cups chopped mushrooms (I use portobello)

Olive oil

Balsamic glaze 

Salt and pepper

Pumpkin seeds

Preheat oven to 450.  In a large baking dish, toss chopped vegetables with a generous amount of olive oil and a few drizzles of balsamic glaze.  Season with salt and pepper.  Roast in oven for 30-40 minutes, until vegetables are caramelized.

While vegetables are roasting, bring chicken broth to a boil in a medium pot.  Add couscous, cover and simmer for 8-10 minutes, until broth has absorbed.  Fluff couscous with a fork.

Add couscous to pan of roasted veggies and stir.  Drizzle with a small amount of olive oil, taste for seasoning and sprinkle with pumpkin seeds.

One Hungry Yogi

You don't read words like "raw" or "vegan" or "gluten-free" on this blog very often because, well, I don't type those words very often.  It's not that I don't enjoy following a (somewhat) healthy lifestyle (moderation people) it's just that I really enjoy butter and bacon.  That said, I've had readers contact me, asking for vegan ideas or gluten-free ideas and while I do that from time to time, I want to point you in the direction of someone that does that ALL the time.  My future sister-in-law!  She just launched a blog called One Hungry Yogi that chronicles her experiences as a yoga instructor and lover of creating healthy food.  That ice cream above?  RAW.  Frozen banana, cocoa powder and coconut milk.  She even made a chocolate tart the other day out of avocado and sweet potato.  Genius!  Check out the site.

I am so excited for my brother to marry this woman : )  

Linguine with Kale, Pine Nuts and Pecorino

I read the best quote on one of my favorite food sites which I will re-quote here: "the world would be a better place if we could all stop pretending that kale tastes good."  Oh, that makes me chuckle.  I actually do like it, but only if it's in chip form (here), surrounded by avocado (here), or a part of fried rice (here).  I'm not going to munch on the raw leaf and proclaim, "I love kale!"  But here's another way to enjoy the vegetable: in pasta.  Whole wheat pasta!  I am so healthy, who wants to go for a jog?!  (Have fun.)  Inspired by that little food blog above, I combined kale with garlic, panko, toasted pine nuts, pecorino and pasta and it was delicious.  Sprinkled with some good olive oil, served along side fresh tomatoes and avocado (which we ended up eating with the pasta bites) and you've got yourself a meal worthy of bikini season.  Oh it's fall?  Never mind let's get fat.      

*Please excuse the paper plates.  Our dishwasher hasn't been installed yet and I'm lazy.  And thank you for being patient with the kitchen reveal.  I'm trying to find a moment to take a picture when it's clean and there aren't transformers cluttering the counters.  So can you wait 14 more years?

Linguine with Kale, Pine Nuts and Pecorino 

(Serves 4-6)

Printable Recipe

1 box whole wheat linguine

2 T extra virgin olive oil, divided

1/2 cup panko

2 cloves minced garlic,

1/4 cup pine nuts

1 head of kale, finely chopped

Grated pecorino

Salt and pepper 

In a large skillet, heat 1 tablespoon of olive oil over medium heat.  Add garlic, panko and pine nuts.  Toast, stirring frequently, until golden brown.  Season with salt and pepper.  Set aside in a small bowl.  Using the same skillet, heat the remaining tablespoon of olive oil over medium heat.  Add chopped kale and sauté until it just begins to wilt.  Season with salt and pepper.  Add panko mixture and toss.  Set aside.  Bring a large pot of water to a boil, then throw in some salt.  Add linguine and cook until al dente.  Remove with slotted spoon (or drain) and add to skillet with kale and panko.  Toss, add a generous amount of pecorino, season with salt and pepper to taste and serve!  

Also, the winner of the new Weelicious Cookbook is... The Lazy Standup!  Please email me, you'll find my contact info at the top : )

Whole Wheat Soft Pretzel Bites

You would think after the debacle I experienced last time I volunteered to bake snacks for Jack's preschool, I'd be over doing it again.  But you can fool me once, or twice, and never again, as George W said, I think.  What I'm trying to say is... I don't learn from my mistakes!  No, I kid, this time it was actually a leisurely, enjoyable experience.  And I found a new recipe that I will absolutely try again!  Very healthy (I subbed whole wheat flour for all-purpose) and allergy friendly (dairy-free).  Great dipped in peanut butter (or soy butter if you have a nut allergy).  I doubled the recipe and it made A TON.  Plenty to feed a schoolyard of crazy kids.  I'm never there when the kids enjoy snack time, but I'd like to imagine the table chatter goes something like this:

Kid:  What a delicious and healthy snack for my tummy.  Who MADE these?
Jack:  MY MOM.  The BEST mom in the whole wide world.
Kid:  Wow.  You should totally bring her home a medal or at least a candy bar or some new shoes.      

Broccoli and Spinach Soup

I've been making a lot of soups lately, and yes, not typically a spring-type food.  But they're very light, packed full of veggies and perfect for "what-do-you-mean-I-have-to-wear-a-swimsuit-soon" weather.  Listen, this is as green as I get people.  You're never going to see me put spinach and fruit in a blender and drink it.  There are other sites for that kind of stuff (like oh my god this one - please click on that link if you're not afraid of bad words).  But I will throw down some green soup, I will throw it down into my belly.  Get in there, green soup, get in my belly for good (don't know what I'm saying, baby stopped sleeping again).

I'm too lazy to write up a recipe but what I did was very simple.  I followed the directions for this Asparagus Soup, only instead of adding asparagus I added 3 cups chopped broccoli florets and 10 oz. of thawed, frozen spinach.  Everything else remained the same.  Easy peasy WHY DO YOU LET ME SAY THAT.       

Asparagus Soup

Spring has sprung, my little bluebirds, and so I've decided to talk like I'm Amy Adams in some half-cartoon, half-real people movie.  I will grin a happy grin, I will use a sing-songy voice, and I will feed the squirrels tiny nuts from the palm of my hand because, nope, never mind can't do it, squirrels are gross and vicious.  How about I just cook with spring vegetables instead?  I bought two pounds of asparagus the other day after Carson found a recipe in the LA Times that sounded awesome.  Creamy vegetable soup yet healthy, using only 1/2 cup of 2% evaporated milk (vs. cream).  I adapted it slightly by using leeks (spring!) and adding homemade croutons on top.  You should put homemade croutons on top of everything, by the way, including your head.  

(I just reread that linked crouton post and got embarrassed for myself all over again).    

More spring inspiration here.

Asparagus Soup
(Serves 4)
Printable Recipe

2 lb. asparagus
3 T olive oil
1 leek, cleaned and chopped
2 stalks celery, chopped
1 shallot, chopped
1 carrot, chopped
2 cloves garlic, minced
4 cups reduced-sodium chicken broth
1 cup water
1/2 cup evaporated 2% milk
1 tsp lemon juice
Salt and pepper

Trim ends of asparagus.  Cut remaining asparagus into 1/2-inch pieces, reserving the tips of 8 or so.  In a large saucepan, heat olive oil over low heat.  Add leeks, celery, shallot and carrot.  Season with salt and pepper and cook for 5 minutes.  Add garlic and cook another minute.  Add chopped asparagus, season again with salt and pepper and cook for 5 more minutes.  Add chicken broth and water, cover, and simmer for 20 minutes.  (In the meantime, make your homemade croutons.  Once those were cooked, I used the same pan - with an extra splash of olive oil - to crisp up the reserved asparagus tips.) Puree soup in batches using a blender, or all at once in pot using an immersion blender.  Return to pot if you used a blender, and add milk and lemon juice.  Warm through (don't let simmer).  Pour into bowls and top with asparagus spears and croutons.

Grainy Mustard Brussels Sprouts

BREAKING NEWS: this is my 999th post.  Whaaaaaaaaaaa?

I know, you're thinking, what sort of crazy nonsense has she talked about for nine hundred and ninety-nine blog entries??  Cause that's what I'm thinking.  And the answer is, don't go backwards to find out. Oh those beginning posts, with my teeny, tiny blurry photos and my letters to burgers and peanut butter.  Anyways, I bet you're wondering what I have planned for my 1000th post, right?  Yeah.  I'm wondering that too...

IN OTHER BREAKING NEWS: did you know they're called BrusselS Sprouts, with an 's' at the end of brussel?  I did not know that!!  Information!!

I ripped the following recipe out of a magazine at my dentist's office (sorry Dr. B) and it was wonderful, especially if you're a fan of mustard.  If you buy those brussels sprouts that are already cleaned and halved for you (cause you're lazy like me) then this recipe will take you NO time to make:

Place 16 halved brussels sprouts in a saucepan with 2/3 cup water.  Bring to a boil.  Cover, reduce heat, and cook 5 minutes.  Stir in 1 tablespoon whole-grain mustard, 1 tablespoon butter and salt and pepper to taste.  Serve. 

See you at 1000.    

Quick Chicken Corn Chowder

LA can be such a tease.  This past weekend we experienced 80 degree temps, cloudless skies, and populated beaches.  And now it's cold, gray and raining.  I know "cold" is relative, and it might be much colder where you are (trust me, I lived in the Midwest for 13 years).  But I say anything below 60 degrees calls for Chowder, that's right, I say it.  

I love finding Cooking Light recipes that sound good, because most of the time they really are.  This did not taste like a diet version of chowder, and yet it was made with low-fat milk and only two tablespoons of butter (recipe here).  If you have leftover chicken, make this, it will take you no time at all and it will be delicious.  In any kind of weather. 

Healthy Spaghetti Carbonara

If I see Spaghetti Carbonara on a menu, I'm probably going to order it.  Is it even possible to say no to pasta, eggs, bacon and cheese all wrapped up into one absurdly tasty dish?!  Nope, not if your name is Siri (insert stupid 'iPhone robot-eating pasta' joke here).  However.  Ugh, I hate 'howevers'.  HOWEVER, it's not very figure friendly.  Which has never stopped me in the past, however, I thought I would try making a healthier version at home.  Whole wheat spaghetti, one egg, milk instead of cream, pancetta instead of bacon and the addition of peas or edamame beans.  It worked!  It tricked me!  It was a friend to my figure!  Best part, my son gobbled it up.  "Bacon pasta" we called it, because why not.  And here's a picture of said "bacon" because, why not?    

Healthy Spaghetti Carbonara

(Serves 2-4)

Printable Recipe

8 oz. whole wheat spaghetti

1 T olive oil

4 oz. finely diced pancetta (some markets sell it like this)

1 egg

1/4 cup lowfat milk

1/2 cup grated Parmesan

1/2 cup frozen peas or soy beans

Salt and pepper to taste

In a large skillet, heat olive oil over medium heat.  Add pancetta.  Cook until crisp.  Remove with slotted spoon and place on paper towel-lined plate.  Clean out oil from skillet, but you will use the same skillet later so do not put away.  

Bring large pot of water to boil for pasta.  Once boiling, add a generous amount of salt and pasta.  Cook until al dente.  

While pasta is boiling, combine egg, milk and Parmesan in a bowl.  Whisk to combine, then place in skillet.  

Once pasta is cooked, drain and add immediately to egg mixture in skillet.  Toss to combine over low heat.  Add peas or soy beans, and toss until warmed.  Season with salt and pepper to taste and serve hot, with more Parmesan cheese, of course.  

Vegan Pumpkin Muffins

Today, my son's class took a field trip to a pumpkin patch...

Oooo, spoooooooky.

I volunteered to make 80 mini pumpkin muffins.  I know, spooky.  Carson always tells me I overbook myself but in MY defense, my mom was in town and helped watch the kiddos while I worked.  And have you ever known me to turn down a reason to bake??

Also, this recipe was extremely easy and extremely delicious.  Because of various allergies at the school, they are vegan (consisting of soy milk, soy yogurt and no eggs).  PACKED with spices and a hint of molasses flavor, ridiculously moist and perfectly pumpkin-y.  Recipe HERE.

The kids (and parents) ate them up.  My Jack had 3 (I say "my Jack" because there were four others).

*I doubled the recipe and it made 80 mini muffins.

Homemade Strawberry Fruit Leather

Can I whine?  Ok, I'm going to, my blog, thanks.

I had a post ready to go yesterday - a slow cooked shredded pork for Taco Tuesday - went to get my computer and found it SWIMMING in a puddle of water.  Yes, 3-year-old, accidents happen, it's okay, giant fake smile on my face.  My computer won't turn on.  Was it backed up?  I don't know.  Will I lose all the recent photos of my daughter's birth?  Quite possibly.  CRISSCROSS APPLESAUCE!  (That's what my son's preschool teachers say when they're upset, which is much more pleasant than the words floating around my brain.)

Also there has been a confirmed case of lice at my son's school.  I know, I know, you have 3 kids and you get these emails all the time and I should not panic.  But I'm panicking.  Help.  How do I prevent him from getting it?  Send him to school in a swim cap, a friend suggested.  A Spiderman mask?  CRISSCROSS APPLEBUTTHEAD!  (I'd make a great teacher.)     

Fruit leather...

Now that my son attends school everyday in lice-land, I've been obsessing over the site Weelicious.  Catherine offers an infinite amount of healthy and creative lunch ideas.  I will admit, I'm slightly overwhelmed trying to find the time to make most of them with two kids, but this fruit leather was absurdly easy.  Puree some strawberries with honey and bake.  Done.  Recipe here.  

Thank you Catherine!  

Check out that cute head.  See any lice????

M Loves M Guest Post ~ Favorite Healthy Snacks

by Mara at M Loves M...

Hi everyone!  My name is Mara and I blog over at M Loves M.  I'm so happy to be here guest posting for Siri as she's busy welcoming her baby into the world.  Siri has been such a great blog friend since the beginning and I'm so excited for her and her growing family : )  This baby is going to be so loved, and fed a lot of amazing food!  I thought I'd share with you some of my favorite, easy and healthy snacks with you today:

Growing up in California I've always loved avocados.  I've found that they are extremely delicious with goat cheese so my favorite little concoction is mixing 1 avocado with 2 ounces {or more if you like!} of goat cheese.  Spread that on some whole wheat bread and it's delicious!  If you're going to take it to work, or give it to the kids, add a tiny bit of lime so that the acid prevents the avocados from turning brown.

Greek yogurt is so rich and creamy, it's almost like a dessert.  While I eat ice cream a few times a week {maaajor sweet tooth over here!}, on the other nights I'll have some greek yogurt with fresh diced strawberries and honey.  It's so satisfying! 

As we're getting into fall I'm starting to make this roasted nut recipe that my Dad created.  It's always at my parents' house and it's the perfect midday snack because it's so flavorful!  To make: roast almonds for 10-15 minutes depending on size {turn and check frequently}.  Once toasted add olive oil, salt and lots of rosemary.  Make sure you have enough olive oil on to make the salt and rosemary stick.  For 1 cup of nuts I used a little less than 1/4 cup olive oil, 1/2 tablespoon of salt {you can always add more!}, and 2 tablespoons of rosemary {because it's so good!}.  

For the apples I cut them open, scoop out the centers, fill with peanut butter and top with granola.  So easy and so yummy!

These snacks are really easy and healthy, too.  If you try them let me know what you think!  I'm sure there are a bunch of great variations on all of them, as well.  Thanks for letting me keep you company today!  Feel free to stop by my blog and say hi anytime : )

Weelicious Guest Post + GIVEAWAY ~ Chocolate Chip Granola Bars

by Catherine at Weelicious...

With back-to-school season in full swing I find myself running more errands and having less time for those important tasks, like you know, feeding myself and my children!  I know... on those busy mornings when you don't have time for breakfast, there's nothing easier than tossing a granola bar into your child's lunch box and another one into your purse, but a majority of the brands on the market are not as healthy as their manufacturers would lead you to believe.  Plus, they are made with ingredients I can't even begin to pronounce. 

These Chocolate Chip Granola Bars are unbelievably delicious and, if you wrap them individually, just as easy to grab when you're on-the-go as the ones you buy at the market (plus, you'll have no problem pronouncing all the ingredients in these).  But the best part?  Most pre-packaged bars will run you a dollar or more, compared to the less than $4 it costs to make this recipe (and don't forget the time you'll also save not having to go to the grocery store).

These bars are versatile, too!  You can easily replace the chocolate chips with naturally sweet dried fruit like cranberries, cherries or raisins.  Chewy and crunchy with toasted oats and a sweet surprise in every bite, these Chocolate Chip Granola Bars are a must for your back to school rotation!

Chocolate Chip Granola Bars

Printable Recipe

4 cups old fashioned oats

1/4 cup whole wheat flour

1/2 cup shredded unsweetened coconut

1/3 cup brown sugar

1 cup chocolate chips*

1/2 teaspoon kosher salt

1/2 cup canola oil

1 teaspoon vanilla extract

1/2 cup honey

1. Preheat oven to 325 F.

2. Combine the first 6 ingredients in a bowl.

3. In a separate bowl, whisk together the remaining ingredients.

4. Pour the wet ingredients over the oat mixture and stir to combine.

5. Place granola mixture on a parchment lined baking sheet and shape into a rectangle, about 13x9x1 inch thick.

6. Bake for 40 minutes or until edges begin to turn golden brown and it is set.

7. Allow to cool completely then cut into 3-inch x 1-inch bars.**

*You can substitute raisins or other dried fruit for the chocolate chips.

**Individually wrapped, the bars will remain fresh for several weeks.

~GIVEAWAY~

Catherine is graciously giving away TWO of her new cookbooks to you people!

Please comment below and I will randomly select TWO winners on Friday at 8am PST.

Good luck and thank you Catherine!  

Simple Turkey Sliders

I think I've made it clear that I haven't been in the mood to cook dinner lately.  I'll whip up a batch of cookies, no problem, but real food?  Healthy, balanced dinners?  No.  You do it for me.  

Alas, you can't do it for me, and last night Carson had to work late so I found myself slowly moving around the kitchen, trying to figure out something for the three (and a half) of us to eat.  My son suggested mini cheeseburgers, and that sounded like something I could handle.  Here's a really simple and healthy way to do that, any night of the year:

Mix some ground turkey with a little worscestershire sauce, garlic and onion powder and salt and pepper.  Form them into very mini patties (maybe 2 T worth of meat).  Heat some olive oil in a skillet.  Brown them for 4-5 minutes per side.  Add cheese (we like 2% American), let it melt.  Take whole wheat bread and cut to match size of patties.  I like to top ours with ketchup, a little mayo, a sliced pickle and some sautéed white onions.  

Simple, healthy, and Carson and I each ate 5.  What.  

Veggie Dinner

After camping and eating a lot of red meat and salty snacks and baking a lot of ridiculous cookies, sometimes I crave a full meal of vegetables.  When I make a veggie dinner (with eggs), Carson jokes, "nice appetizer, where's the main course?"  But we both end up loving it and always feel plenty satisfied.  Especially when you make things like zucchini fritters as a side...

Roasted halved tomatoes on top of arugula with a light balsamic dressing and toasted pine nuts...

Egg white frittata with mushrooms, broccolini and manchego cheese...

See?  I may be pregnant but I'm not eating for 12.  

Broccoli Parmesan Fritters

Do you have kids?  Do they eat broccoli?  Oh they do?  I am SO HAPPY for you.  

Ok that seemed dry and sarcastic and it was, I'm sorry.  But up until yesterday, I was very frustrated and bitter about the fact that my son seemed to have morphed into this picky eater.  As a baby and toddler he ate everything.  Now he's like, "MAMA!  THERE IS A MINUSCULE SPECK OF GREEN ON MY PASTA!"  It was getting old.  

And then I made these Broccoli Parmesan Fritters I saw on Smitten Kitchen.  I was nervous.  I didn't want to make a big deal about it because, as she wrote in her post, the more enthusiastic you are about what you're trying to get your kid to eat, the less likely they will be to eat it.  

So I ate mine with a bored expression on my face (which was hard because they are DAMN GOOD) and when he asked what it was I all, "Oh a crispy thing.  It's mine, you don't have to eat it."  

And he was like, "ok good."

NOOOOOOOOOO!  Cut to Plan B: making him eat it if he wanted dessert.  And he did.  And he LIKED IT!  There is nothing not to like about these.  The perfect crisp, a hint of garlic (I used 2 cloves instead of 1) and Parmesan for a wonderful, salty bite.  I served mine plain with a drizzle of lemon juice on top, which really helped balance the flavor.  And I pureed my broccoli just a bit, because again, these were for my son and the only green, chunky thing he likes is The Hulk.       

Check out the recipe here.