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Crispy Parmesan Polenta Fries

10.11.2016 by veggieTOT // Leave a Comment

Polenta is one of my pantry staples. If it’s not a staple in your kitchen, let me persuade you: it’s super easy to make when you buy the quick-cooking variety and it’s kid-friendly too. I swear! It has a flavor that’s pretty hard to object to and the fact that you can add cheese to it makes it a guaranteed crowd-pleaser. And there are so many ways to use it: serve it creamy in a bowl topped with veggies, layer it in a casserole with a sauce and cheese, let it set and cut it into slabs, or slice it into fries and bake them until they’re golden brown and crispy.

Crispy Parmesan Polenta Fries
Yes! Fries! Let’s talk about fries. This requires a little advanced prep, but you can take advantage of polenta’s versatility and make double the amount of polenta for dinner one night; pour half of it into a baking dish to set for later and eat the other half in bowls as a creamy porridge that night. The next day, you’ll cut the polenta into fries and bake them.
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Categories // Finger Food, Side Dishes, Vegetarian Recipes Tags // cheese, fries, polenta

This Week’s Eats

10.06.2016 by veggieTOT // Leave a Comment

Need some tried-and-true meal ideas? I know the feeling and I’m here to help! Every Thursday, I share some of the meals we’ve eaten in the past week—only the winners, because who wants to waste time on recipe fails? Here’s what was on our menu this week:

Chile Relleno CasseroleChile Relleno Casserole from Some the Wiser + Guacamole + Orange Cherry Tomatoes
I don’t make many recipes over and over, but this one is an exception. It is so good. I use roasted poblano peppers in it, since Hatch peppers rarely make it to our neck of the woods, but other than that I stick to the recipe as written. It’s one of Little Pea’s favorite meals.

PizzocheriPizzocheri from The Kitchn
There were some snippy comments on The Kitchn about how this recipe isn’t authentic, but meh, it was a really filling, delicious dinner. Little Pea loved it—except for the cabbage. We’re going to have to keep working on getting her to eat that.
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Categories // This Week's Eats

Sesame-Peanut Spaghetti Squash + How to Bake a Whole Spaghetti Squash

10.04.2016 by veggieTOT // Leave a Comment

Let’s be real: there’s really nothing remarkable about spaghetti squash other than its spaghetti-ness. And even the spaghetti-ness is a little bit of a stretch—the people who say things like, “It tastes just like pasta, you’d never know it’s squash!” are lying to themselves, to you, and to the world. But spaghetti squash is a great source of beta carotene and its mild flavor means that, like pasta, it pairs well with virtually anything you add to it.

Sesame-Peanut Spaghetti Squash
The worst part about spaghetti squash—and winter squash in general—is cutting it. I find it to be almost impossible. So for those of you who, like me, are of weak constitution, I present to you:

How to Bake a Whole Spaghetti Squash

1. Preheat your oven to 400ºF and line a baking sheet with parchment paper or foil. You can do this!

2. Wash your spaghetti squash and poke some holes in it with a fork. Poke lots of holes in it! Go to town!
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Categories // Main Dishes Tags // broccoli, fall, peanut butter, spaghetti squash, tahini

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