Tag Archives: balsamic vinegar

Lentil Bolognese

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My kids both devoured this two nights in a row but my hubby and I were on the fence about it. You be the judge! I may make a few changes the next time I make this so I’ll keep you posted!

Lentil Bolognese

Lentil Bolognese

I served this over spaghetti squash for us, brown rice pasta for the kids! Another great pasta sauce is Easy Garlic Roasted Marinara Sauce if you have more time!!

Lentil Bolognese

Ingredients:

Water/Veggie Broth for sauté 

2 celery stalks, chopped

3 medium carrots, chopped

1 onion, diced

1 fennel bulb, diced

4 cloves of garlic, mined or pressed

 2 – 280z cans of crushed tomatoes (I used crushed with basil)

1 Tbsp tomato paste 

1 – 15oz can diced tomatoes

1 cup veggie broth or water

1 cup red lentils, rinsed 

1/2 cup red wine

12 ozs sliced mushrooms

2-3 Tbsp fresh parsley, chopped 

3 tsp italian seasoning

1 Tbsp balsamic vinegar

salt & pepper, to taste

Instructions:

1. Saute onion, celery, carrot and fennel together until soft. Add in garlic and mushrooms, sauté a few minutes more until mushrooms are soft’ish.

2. Add in italian seasoning and sauté for anther few minutes. 

3. Add in broth, red wine, tomato paste and tomatoes and let simmer 30 minutes to an hour. I did an hour but I bet 30 minutes would work just fine!

4. Add lentils, cover and cook until lentils are done – about 30 minutes or so. Stir in parsley and balsamic vinegar, let cook a few more minutes. Add salt and pepper to taste and serve. 

5. Let me know what you think?! Thank you!!!

Saute onion, celery, carrot and fennel until soft, add garlic and mushrooms and cook until mushrooms are soft'ish

Saute onion, celery, carrot and fennel until soft, add garlic and mushrooms and cook until mushrooms are soft’ish

Add in italian seasoning

Add in italian seasoning

Add in tomatoes and let cook for 30-60 minutes. Add lentils and cook about 30 more minutes.

Add in tomatoes, tomato paste, red wine and broth and let cook for 30-60 minutes. Add lentils and cook about 30 more minutes.

Smells good!

Smells good!

Add in chopped parsley...

Add in chopped parsley…

And balsamic vinegar and cook a few more minutes.

And balsamic vinegar and cook a few more minutes.

Add salt and pepper to taste. Serve over spaghetti squash or pasta!

Add salt and pepper to taste. Serve over spaghetti squash or pasta!

Cash ate two bowls so it must be good!?

Cash ate two bowls so it must be good!?

Ava devoured it too!

Ava devoured it too!

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No-Pumpkin Pie Oatmeal

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I’ve been making this recipe a few times a month for the past year so I decided to share it with you in case you haven’t already seen it. We eat oatmeal for breakfast most days so I’m always looking for new flavors to add to our menu. The funny thing about this oatmeal is there’s absolutely NO pumpkin in the recipe! That’s okay because it still tastes like it and my kids love it! Sorry for my usual lack of extensive photo creativity but my 14 month old was screaming in his high chair so this is what I’ve got for you. You’ll just have to trust me when I say it’s good! 😉 PLUS you can make Carrot Oatmeal Breakfast “Cookies” with the leftovers!!!!

No-Pumpkin Pie Oatmeal

The original recipe is from my favorite food blog Melomeals. PLEASE check out her blog because it is the best!!

Pumpkin Pie Oatmeal 
2 large or 3 small servings

2 large carrots
1 c cooked white beans
2 c water
Pinch salt (optional)
1 1/2 c old fashioned oats
1 tsp cinnamon
Pinch cardamom
Pinch cloves
1/8 tsp nutmeg
½  tsp balsamic vinegar
Sweetener or Stevia to taste ( I use 1-2 dates and blend them with the carrot/bean/water mixture )

Method:
Blend the carrots, white beans, dates (if using) and water until totally smooth. Pour into saucepan along with the oats and spices. Heat over medium heat stirring now and then to prevent sticking for around 20 minutes. Stir in the balsamic vinegar and sweetener.

Blend beans, carrots, dates and water in a high speed blender until smooth. If you don’t have one, use your food processor but soak the dates in hot water for 15 minutes first.

Do you like my shiny new VitaMix??? My old one broke after 2 years of use and Costco gave me a new one!!!!! YAY!!!!!

Pour mixture into saucepan over oats and spices

Cook on medium heat stirring occasionally for about 10-15 minutes. Add balsamic vinegar and stevia, if using

Yummy Black Bean & Corn Soup

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This soup is REALLY good! Both kids and my hubby asked for seconds, our 14 month old screamed “Mo mo” for more until we refilled his bowl. I pureed his portion because he doesn’t like a ton of texture to his food. I will be making this again soon!

Yummy Black Bean & Corn Soup

Original recipe from Vega.

Black Bean & Corn Soup

Ingredients: 

  • Water/Broth for sauté 
  • 1 medium onion, diced
  • 2 carrots, diced
  • 4 celery stalks, diced
  • 4-5 cloves garlic, minced
  • 1 tbsp agave or other sweetener (I did not add this but you may like this addition)
  • 3 tbsp balsamic vinegar
  • 1 tsp chili powder
  • 1/2 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 4 cups vegetable broth or water
  • 4 (15 oz cans) black beans
  • 5 big tomatoes
  • 2 (15 oz cans) corn or 3 cobs of corn, cooked and cut off
  • 1/2 bunch of cilantro
  • Salt and Pepper, to taste
  • Avocado, diced (for garnish)
  • Cilantro (to garnish) 

INSTRUCTIONS

1. Grind cumin and coriander seeds in a food processor or mortar and pestle until a coarse grind (I used my magic bullet). Set aside.

2. Puree 2 cans of black beans and tomatoes until smooth. Set aside.

3. Water/Broth sauté onions, carrots and celery. Cook until tender. Add agave (if using) and let vegetables caramelize slightly. Deglaze pan with balsamic vinegar.

4. Add spices and garlic to pot and cook 2 minutes.

5. Add vegetable stock/water, pureed black beans and tomatoes, black beans and corn to pot. Season with salt and pepper.

6. Cook 20 minutes to over medium heat. Adjust seasoning if needed. Add cilantro.

7. Garnish each bowl of soup with avocado and cilantro.

Saute onions, carrots and celery

Puree 2 cans of black beans and tomatoes together until smooth

Add garlic and spices, saute for 2 more minutes. Deglaze pan with balsamic vinegar

Add pureed beans and tomatoes, corn, broth/water and remaining black beans to pot. Season with salt and pepper. My tomatoes didn’t fully puree so I chopped the remaining ones up and added them in.

Cook on medium heat for 20 minutes. Add cilantro

Serve with diced avocado and cilantro!

Lentil Quinoa Stew with Red Chard

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This is one of our new favorites FOR SURE! My hubby loved it and so did our toddler, she ate two bowls! I reduced the amount of spice for her and I have to admit, I was a little surprised she ate so much because it still had quite a kick!

The original recipe is from Melody from Melomeals – I made a few changes to make it a wee bit healthier.

This recipe calls for her Goaty Cashew Cheeze and Easy Garlic-Roasted Marinara Sauce (Oil-Free) so if you just made the sauce from my post yesterday… save some for this! The Goaty Cashew Cheeze is excellent to have on hand so whip up a batch of that tonight so it will be ready to use!

I’ve learned a ton from Melody’s website! She uses a few base recipes to make a bunch of different dishes, all delicious!

This stew is nice and thick, perfect for turning into burgers!! I mixed 1 cup of the leftover soup with 3/4 cup rolled oats and 1 Tbsp flax meal. It’s sitting in my fridge tonight and will make perfect burgers tomorrow! I think I’ll wrap them in collard greens, that sounds delish! Here’s the “How to Make Burgers Out Of Leftover Soup” recipe if you need a reference.

Lentil Quinoa Stew with Red Chard

  • Water or broth for sautéing
  • 1 tsp good quality Italian Seasoning
  • 1/4 – 1/2 t crushed red pepper flakes (omit if you don’t like hot – I only used a few dashes and it was a little spicy but good)
  • 1 large onion, diced
  • 4 cloves garlic
  • 3 c cooked lentils – I used 2 cans of Lower Sodium Organic Black Lentils, rinsed well (Sprouts sells them)
  • 3 cup water or broth – I used water
  • 2 cup Easy Garlic-Roasted Marinara Sauce (A MUST!)
  • 3 Cup greens of choice, chopped – I used a whole bunch of red chard, stems included
  • 1 cup sliced mushrooms – I used one whole package of sliced mushrooms
  • 1/2 cup quinoa, rinsed
  • 2 Tbsp balsamic vinegar
  • 2 – 4 Tbsp Goaty Cashew Cheeze (I used 4Tbsp)
  • 1/4 tsp freshly grated nutmeg
  • 1/2 – 1 tsp t lemon zest (I zest all citrus before using and freeze it!)
  • Pepper to taste
Method:
  1. Saute dried spices, onions, chopped chard stems and garlic for 3 minutes
  2. Add the rest of the ingredients EXCEPT the chard leaves, balsamic vinegar, Goaty Cashew Cheeze, nutmeg, lemon zest and pepper – cover and bring to a boil for 15 minutes
  3. Remove lid, add chopped chard leaves and cover, cook for a few minutes or until chard wilts
  4. Take off heat, stir in vinegar, goat cheese, nutmeg, zest and add pepper to taste

Saute onions, garlic and chard stems with red pepper flakes and italian seasoning

Add selected ingredients (I messed up and added the Cheeze early but it was still good!)

Add chard leaves

Add balsamic, Goaty Cheeze, fresh nutmeg, lemon zest and pepper

Enjoy!!!

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Easy Roasted Garlic Marinara (Oil-Free)

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I’ve tried a lot of marinara recipes but this one is my absolute favorite! That’s it, I’m never making another one again! This is really easy to make and the roasted garlic is a nice touch! Plus it freezes nicely. My toddler loved this too!

In an effort to reduce my pasta intake, I mixed the sauce with beans and pasta and served it over spinach (I got the idea from Melomeals!). It was delish!!!

Roasted Garlic Marinara with beans and pasta over spinach

Original recipe is from Melomeals… I changed it a bit to make it oil-free and a bit lower sodium.

Roasted Garlic Marinara

  • 2 Tbsp balsamic vinegar (for roasting the garlic)
  • 10 cloves garlic sliced
  • 1/2 t crushed red pepper flakes (I did less to make it toddler friendly)
    • 1 t marjoram
    • 1 t rosemary
    • 2 t dried basil
    • 2 T balsamic vinegar (for deglazing)
    • 28 oz can crushed tomatoes (I used no-salt added canned tomatoes)
    • 28 oz can diced tomatoes with their liquid (I used tetra packed tomatoes)
    • Salt/Pepper to taste
    • 1 c fresh basil or parsley
    • 1 carrot, shredded (add to cut acidity instead of sugar)

    Method:

    1. In a cold pan place the balsamic vinegar and garlic in the pan. Turn heat to low and slowly caramelize the garlic This took me about 25-30 minutes.
    2. When garlic is golden and fragrant, turn heat up to medium and add the spices.
    3. Cook spices for 1 minutes, then deglaze with balsamic vinegar
    4. Add tomatoes, bring to a simmer, cover for 20 minutes
    5. Taste and adjust seasonings, stir in fresh herbs
    6. If the sauce is too acidic, add 1 shredded carrot or 2 t sugar (I added a shredded carrot)

    Roast garlic

    Add spices then tomatoes, simmer

    Add fresh basil

    Add carrot to cut acidity

    Yum!

     

Balsamic-Glazed Chickpeas & Mustard Greens

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I really like mustard greens, if you’ve never tried them this is a great starting point! This can be served as a side dish or a warm dinner salad. I like mine over quinoa for dinner! My toddler enjoyed this, she likes chasing the chickpeas around her plate. 🙂

Balsamic-Glazed Chickpeas & Mustard Greens

This recipe is from one of my favorite plant-based food blogs, Fat Free Vegan. She has such delicious recipes and lots of them! I changed the original recipe in an effort to reduce my sodium intake. 🙂

Ingredients

  • 10 ounces mustard greens – (I used one whole bunch)
  • 1/2 large red onion, thinly sliced
  • 4-6 tablespoons vegetable broth, divided – (I used water to saute to reduce sodium)
  • 4 cloves garlic, chopped
  • 1 pinch red pepper flakes
  • 1/2 teaspoon salt (optional)
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon soy sauce – (I used light soy sauce)
  • 1/4 teaspoon agave nectar or sugar – (I used agave)
  • 1 cup cooked chickpeas, rinsed and drained – (I used cooked beans but you can used one can too)

Instructions

  1. Remove any large stems from the greens and discard. Tear the leaves into bite-sized pieces.
  2. In a deep pot or wok, sauté the onion in a tablespoon or two of vegetable broth (or water saute) until mostly faded to pink, about 4 minutes. Add the chopped garlic and red pepper and another tablespoon of broth and cook, stirring, for another minute. Add the mustard greens, 2 tablespoons of broth, and cook, stirring, until greens are wilted but still bright green, about 3-5 minutes. Stir in the salt, if using. Remove greens and onions from pan with a slotted spoon and place in a serving dish, leaving any liquid in pan.
  3. Add the balsamic vinegar, soy sauce, and agave or sugar to the liquid in the pan (if there is no liquid, add 2 tablespoons of broth). Add the chickpeas and cook, stirring, over medium heat until the liquid is reduced by about half. Spoon the chickpeas over the greens and drizzle the sauce over all.
  4. Serve warm, with additional balsamic vinegar at the table.
  5. YUMMY!!

Saute onions, add garlic and red pepper

Add greens, cook until wilted but still bright green. Remove from pan and place in serving dish.

Glaze the chickpeas and top

Delish!