dinner

Hobo Skillet Casserole

/ ktbuchs87

Sunday is usually my big chore day.  It’s the day that I do all the laundry, clean the bathroom, super clean the kitchen, clean all the floors, and any other cleaning that is needed.  I also get my blog ready for the next day and finish up any other odds and ends that need to be taken care of.  Sometimes when dinner rolls around, I really don’t want to put a lot of effort into my meal.

This is where a well stocked freezer and pantry come in hand.  You can come up with a delicious and healthy meal in a matter of minutes with just a few staples.  I made this meal last Sunday and asked you guys if you would be interested in how to make it.  I got a fairly good response so here it is!  Keep in mind that you can totally customize this dinner with the ingredients you have on hand.

Hobo Skillet Casserole

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  • 1 cup pasta (I used gluten free penne but you can use whatever you normally do)
  • 1 potato, cut into cubes
  • 1 cup butternut squash, cubed (can also use any other squash or sweet potatoes)
  • 1 cup frozen spinach, thawed (can use any green you have like chard, collard, or kale)
  • 1/2 cup assorted vegetables (I used a frozen mix of broccoli, cauliflower, and carrots)
  • 1 small onion, diced
  • 2-3 cloves garlic, minced
  • 1 8 oz can of tomato sauce
  • 1/2 cup almond milk or any other non-dairy milk
  • 1-2 tsp Italian seasoning
  • salt and pepper to taste
  • gluten free breadcrumbs (optional)

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  1. Preheat oven to 350.  Cook pasta according to package, drain, and set aside.
  2. While pasta is cooking, mix tomato sauce, almond milk, Italian seasoning, and salt and pepper in a small bowl and set aside for later.
  3. Heat a cast iron skillet over medium high heat.  If you do not have a cast iron skillet you can use a regular skillet and transfer the casserole into a casserole dish.
  4. Add a little olive oil to the pan and then saute the onions and potatoes until the potatoes are lightly browned. Transfer the potatoes and onions to a bowl with the pasta.
  5. Add the vegetables and butternut squash to the skillet and cook until slightly brown.  Add in the garlic and cook for another minute.  Place the vegetables into the bowl with the potatoes and pasta.
  6. Pour the tomato sauce mix into the other bowl and stir everything to combine.  Add everything back into your skillet or casserole dish.  Place in the oven and bake for 15 minutes.
  7. Remove from oven and top with the bread crumbs if you’re using and bake for another 5 minutes.

This is a great meal to make at the end of the week to use up any food that you have leftover in the fridge.  You can use whatever you have on hand.  If you don’t want to use pasta you can try brown rice, quinoa, or any beans you have.  If want add ground beef or turkey, shredded chicken or pulled pork.  Choose your favorite vegetables or whatever is in season.  Use different seasonings to change up the flavor or try a different sauce like salsa or hummus or cashew cream.

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Meals like this are awesome because they are easy to make and can taste different every time you make it depending on what you use.  Get creative and get eating!

Oh and don’t forget I am still hosting a giveaway on my Facebook page.  If I get to 100 likes I’ll give away two $10 gift cards of their choice to two of my followers.  Make sure you go check out my page and like it!

Have a great Friday and a wonderful weekend!

Fusilli N’ Cheeze

/ ktbuchs87

Part of my palate is still a small child and one of my favorite comfort foods is mac and cheese.  I used to love eating that wonderful blue box delicacy, just like most kids in America.  I can’t remember the last time that I had “regular” mac and cheese and given the recent recall on top of the fact that there isn’t any real cheese in there, I don’t think I will be indulging any time soon.

There are plenty of dairy free versions of mac and cheese out there, I actually have two of my own versions on the blog.  I like those versions, but I was missing the smooth and creamy texture of the boxed variety.  Many versions use cashews in the sauce and because I don’t have a fancy schmancy high powered blender, I usually end up with a slightly grainy texture.  It tastes like mac and cheese but it doesn’t feel like mac and cheese.  So I set out to make a “cheese” sauce that didn’t use cashews for those of us who have to suffer without a Vitamix or Blendtec.

While this does have a cheesy taste to me, don’t expect it to be an exact replica of Kraft or any other regular boxed version.  It will have that nice and creamy texture though and that is enough for me!

Fusilli N’ Cheeze

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  • 1 package of brown rice fusilli (I get mine from Trader Joes.  It’s awesome!)
  • 1 cup non-dairy milk (I have used coconut and almond milk with great results)
  • 1 1/4 cup water
  • 3/4 cup nutritional yeast (this is your cheese flavor so if you want a cheesier taste, use up to 1 cup)
  • 3 tbsp tapioca starch (you can also use corn starch)
  • 1 tbsp lemon juice
  • 2 tbsp tahini (you can also use sunflower seed butter)
  • 1 tsp miso (I used red but you can use white or whatever you have on hand. if you don’t have miso, use extra salt)
  • 1 tsp brown mustard
  • 1/2 tsp salt
  • 1/2 tsp smoked paprika
  • 1/4 tsp turmeric

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1.  Cook the pasta according to the directions on the package. While that is cooking, prepare the sauce.

2.  Ready for this?  Put all of the ingredients into a blender and blend until everything is combined.  It will seem really watery but don’t worry, it’s going to thicken.

3.  Put the pasta back into the pot you used to cook it in and pour the sauce over the noodles.  Stir everything to coat the pasta and turn the heat on to medium high heat.  Keep stirring and as the sauce heats up it will begin to thicken.  Cook for about 5 to 10 minutes.

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The other awesome thing about this?  It takes less than 30 minutes to make.  So when you have the urge for some good old comfort food you can whip it up just as fast as the box kind.  This version though won’t have fake chemicals or pieces of metal in it.

Happy first day of Spring (even if it doesn’t feel like it) and have a great Friday!

Mac N’ Greens

/ ktbuchs87

In one week, Adam and I will officially live in Chicago.  Technically our lease started yesterday but we won’t be moving until next Thursday.  This move has come really fast and while I still have a to do list a mile long, I don’t feel as stressed as I usually do when we move.  Although that could all change in an instant, talk to me next week!  This will probably be my last post for a few weeks while we get everything moved and settled in our new place.  Once we’re in Chicago though my blogging will be much more regular and there will be some changes happening to the site!  Excited for all the new things that we are going to do and experience in the next few weeks!

 

This meal is a quick and easy meal to throw together and it makes a lot of leftovers.  It’s kind of the perfect meal to make when you’re moving to a new city…

Mac N’ Greens

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  • 1 package of pasta (I used brown rice pasta to keep it gluten free.  Whole wheat would be good too)
  • 1 bag of frozen kale or spinach, thawed (could also use fresh and whatever green you want like collard or mustard)
  • Olive oil
  • 1 onion, diced
  • 3-4 cloves garlic, minced
  • 1/2 cup raw cashews
  • 1 3/4 cup vegetable broth or water
  • 1 1/2 cup cooked cannellini beans (or 1 can)
  • 2 tsp lemon juice
  • 1 tsp brown mustard

 

 

 

1.  If you’re using dried beans, soak them overnight, then drain and rinse them and cook them on the stove for about 20 minutes.  Drain and set aside.

2.  Make sure your greens are completely thawed.  If you are using fresh, chop them up and set aside.  Cook your pasta according to the directions on the package.  Once the pasta is cooked, drain and set aside.

3.  In a medium skillet saute the onions in olive oil for about 5 to 7 minutes until they are soft.  Add in the garlic and saute for another minute or two.

4.  In a blender or food processor, grind the cashews until they are a fine powder.  Add in about 1 cup of the broth or water and blend until smooth.  Add in the onions and garlic, beans, lemon juice, and mustard.  Combine until smooth and add in salt and pepper to taste.

5.  In a large pot, combine the pasta and greens until fully mixed together.  Pour the sauce into the pot and heat over medium heat until everything is warmed through.

 

Enjoy your delicious and nutritious pasta dish, and I’ll see you in Chicago!