Cole's Kitchen

Life is a journey. Eat it up!

[coleskitchen]

25 Meat-Free Clean Eating Recipes That Are Actually Delicious

Meat-free and mostly whole-foods deliciousness for breakfast, lunch, and dinner. Vegan-friendly, too!

A little inspiration if you’re trying #MeatlessMonday! 

[coleskitchen]

Acorn Squash with Curried Lentils

Acorn squash with curried lentils is a savory fall entrée that’s filled with warming spices perfect for the cold fall season.

Made a variation on this tonight. Ran out of curry powder so I had to make my own. Also my coconut milk had expired, so I just added a bit more broth. 

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This is a delicious and healthy way to enjoy the tradition of eating black-eyed peas on New Year’s Day! I’ll be making this today at my mother-in-law’s house:) 

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After 11 days staying in a Vegas hotel for shows, I couldn’t wait to get back in the kitchen! Mexican rice bake: veggie ground, mushrooms, onions, corn and peppers sautéed together and layered with brown rice, cheese, tomatillos and tomatoes. Omg so good.

[colehuling]

I don’t know where this energy came from, but last night I got home from the Tour de Fat and made this. Cauliflower tomato kale casserole. Recipe to follow! #addictedtocooking #coleskitchen

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Cauliflower casserole. Late night compulsive cooking. #Happykitchen

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Italian Vegetable Stew Recipe | Epicurious.com

Find the recipe for Italian Vegetable Stew and other leafy green recipes at Epicurious.com

Made a version of this on our family vacation this weekend in Winter Park. Seemed to be a huge hit! 

Adjustments I made: 8 fresh tomatoes, hand crushed but I leave the skins on, instead of canned. I add a 1/2 of a small can of tomato paste, too. 

I used only kale, no collards, and I threw them in with the soup about 10 minutes before serving, rather than cooking them separately. I like mine to be sturdy instead of well-cooked. 

I used vegetarian culinary broth instead of a regular veggie broth. It's low-sodium, too. I let people add their own salt to taste. Mine had plenty. 

We had a big group, so I actually added water and a little salt to make it stretch. I think it was a good choice--mine was more of a soup than a stew, and that went over well. 

I served this with veggie sausage for me and sweet Italian sausage for everyone else. Some people tried putting the sausage directly in the soup, which I recommend. I think it's nice as a side, too. We served it with asiago cheese bread and shaved parmesan on top. Yum! 

A VERY satisfying and cozy meal after an awesome-but-frigid mountain bike ride near Fraser, CO! Family vacation success! 

[coleskitchen]

Note to self.

Great Northern beans are NOT a substitute for Cannellini beans. 

[coleskitchen]

How to dress up frozen chik'n patties: Throw them on the skillet or the grill with chopped mushrooms, red onions and kale. They'll take about the same amount of time to cook. When the patties are almost done, top with a medallion of fresh mozzarella. Serve with fresh tomatoes or in a wrap with Goddess dressing!

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Birthday dinner with my dad.

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Father's Day Menu

Roasted Kale Southwest Quinoa Stuffed Peppers w/goat cheese Tuna Avocado Salad Fresh fruit and non-dairy ice cream for dessert.

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Perfect breakfast for after a ball. Cheese omelette, naan and grilled kale with tomato.

[colehuling]

Last night I had what can only be called a “First World Problem.”

Needing some groceries, I decided to drive the extra 10 minutes on frozen roads to Sprouts instead of just going to my around-the-corner King Soopers. Sprouts is my produce hookup. I really, really hate buying produce from anywhere...

[coleskitchen]

Just made this for dinner tonight. SO GOOD! ! ! 

[coleskitchen]

Sweet Potato Black Bean Chili

1 white onion, chopped

4 cloves garlic, finely chopped

1 can black beans, drained

1 can kidney beans, drained

1 large sweet potato, peeled and cubed

1 large Russet potato, peeled and cubed

1 red bell pepper, diced

3 tbsp. green chiles, chopped (I use frozen or canned unless Hatch is in season) 

2 ears of corn, removed from cob

2 tbsp tomato paste

1 can organic chopped tomatoes

1 tsp cumin

1/2 tsp coriander

1 tsp chili powder

1/2 tsp salt (I used smoked sea salt, and it tasted delicious!) 

4 c vegetable broth or water

3 tbsp. EVOO

black pepper as desired

STOVETOP DIRECTIONS: 

In a large stock pot, heat olive oil over medium heat. 

Add onions, garlic, pepper and green chiles. Sautee until onions just start to brown. Add cumin and stir for another minute. 

Add broth/water, sweet potatoes, potato and tomato paste. 

Add chile powder, coriander and black pepper. 

Cover and let simmer for 15 minutes, stirring occasionally. 

When the sweet potatoes begin to soften, add beans, canned tomatoes and corn. 

Cover and continue to simmer for another 10-15 minutes, until sweet potatoes are soft. 

Sometimes, I make this with Smart Ground vegetarian beef, but for this recipe, we wanted gluten-free, so no Smart Ground. 

FAT-FREE TIP: If you are trying to avoid fat, you can simmer the onions/garlic/cumin in broth instead of olive oil. And, SMART GROUND is also fat-free, so you can still use that even if you are fat-free. 

You may want to add a little more heat with some Cayenne Pepper and/or some saltiness with a little bit more salt. I tend to put a splash of Bragg's Liquid Aminos in the mix to brighten it up. 

SLOW-COOKER DIRECTIONS: 

Turn the slow cooker to LOW. 

Combine all ingredients except canned beans. 

Cook on LOW for 2 hours. 

Add beans. 

Cook for another 1 hour or until sweet potatoes are tender. 

[coleskitchen]

Dinner to die for

So I don't forget: Lemon baked salmon Creamy garlic and shallot risotto Roasted Brussels sprouts Creamy Chanterelle Sauce Dessert: dark chocolate mousse spiked with Kahlua!

[coleskitchen]

Butternut Squash, Spinach and Mushroom Tart

CRUST DOUGH INGREDIENTS: 

2 and 1/2 cups flour

1/2 tsp. salt

1/2 tsp. ground black pepper

1/2 tsp. baking powder

1/2 cup olive oil

6 tbsp. ice water

FILLING INGREDIENTS: 

2 cups butternut squash, peeled and cubed in 1/4 inch cubes

2 cups uncooked spinach

1/2 red onion, sliced

4 baby portobello mushrooms, sliced

4 cloves garlic, crushed

1 tsp. dried sage

2 large eggs

1/4 cup half and half

1/2 cup milk

1 tsp. nutmeg

1/2 cup grated parmesan cheese

4 slices Swiss cheese

2 tbsp. olive oil

INSTRUCTIONS: 

First, make the dough. 

In a medium mixing bowl, combine flour, salt, black pepper and baking powder. Make sure all ingredients are mixed thoroughly. 

In a small bowl, combine ice water and olive oil. Slowly add into dry ingredients, mixing as you go. When all ingredients are combined thoroughly, the dough should be able to stick together in a ball. 

Divide dough into two halves. 

Spray 2 tin tart pans with cooking spray. Press dough into the bottom of each pan, creating a slight lip on the edges. Refrigerate. 

While the dough is in the refrigerator, prepare the butternut squash. 

Heat oil in a saucepan on Medium High heat. Add butternut squash and cook for 5 minutes. 

Add onion, stir. Reduce heat to Medium. Cover. 

Stir occasionally while butternut squash cooks, about 10 minutes. 

In the meantime, preheat the oven to 350 degrees. Take the crust out of the refrigerator and place it in the oven for 10 minutes. 

When the butternut squash is beginning to get soft, add the mushrooms. Cook for 5 minutes. 

Reduce heat to low. 

Add garlic and spinach. Cover. Allow the spinach to wilt. 

Take the crusts out of the oven. 

Prepare the egg filling: Combine eggs, milk, cream, parmesan and nutmeg in a bowl. Beat lightly until well combined. 

Spread the butternut squash mixture over the crusts. Layer swiss cheese on top of the squash mixture. 

Pour the egg mixture on top of the cheese and butternut squash. 

Bake for 10 minutes. 

Turn up the oven to 425 degrees. 

Bake another 10 minutes. The tart is done when the egg has set and the top begins to brown. 

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Pumpkin, chickpea and aubergine tagine reicpe - Pumpkin recipe ideas - Woman And Home

Pumpkin, chickpea and aubergine tagine reicpe - Use up your pumpkin this week with our delicious pumpkin recipe ideas

Soooooooooooo good.