Today is hot. I mean close to 90 degrees hot. Yes, in April. Yes, in Seattle. Yes, global warming is real.
I had absolutely no intention of turning my oven or stove on today, so I decided to make a large salad and call it dinner. After a weekend of eating, a salad was the right call.
I had picked up some beautiful vegetables and decided on a super easy peanut dressing to top off the salad. Yay for easy dinner ideas (grilled chicken would be a great addition to this 🙂
Brunch has become one of my favorite weekend meals. Eggs, cheese, bread and sweet treats that are usually saved for dessert are some of the things you will find on our brunch menu.
Shakshuka has made its way into American Brunch culture and I am SO glad! Shakshuka is a traditional Tunisian dish of eggs poached in a spicy tomato sauce, served with bread (to help mop up all the sauce).
This shakshuka is made easy with the start of a strong spicy sauce from Private Selection.
For those a but afraid of spice,
I first made ricotta cheese at home, after watching Stephen Lee make it on MasterChef. I was in awe! How did he manage to make cheese in a competition?
I remember watching my grandmother make labneh at home, but never thought about doing it myself (lazy millennial? Idk…)
Well, I looked up some ricotta recipes and to my surprise they were fairly simple and I had all the ingredients at home. You will need a cheesecloth (or a nut milk bag), which can be found in most grocery stores.
As we move away from the winter months, some may also move away from soups. But this potato and leek soup is the perfect bridge from the frigid, dark, cold days of winter to brisk bright spring days.
I created this recipe for
Can I get it a hip-hip-hooray for healthy yet delicious, satisfying dinners?
I’ll be the first to admit that I usually don’t by the ‘healthy substitutes’. Because in my mind, if something is good, there’s no reason to substitute.
But this is a good one! Even for me 🙂
I used Simple Truth Organic Ingredients to create this recipe! I have used their product line for a few years and was excited for the opportunity to create a recipe featuring the products.
Disclaimer: This recipe is sponsored by Fred Meyer Stores!
Spaghetti Squash with Roasted Chickpeas
1 large spaghetti squash ⅓ cup sundried tomatoes, sliced 1 tablespoon extra virgin olive oil 3 cloves garlic, minced 2 cups Simple Truth Organic Marinara sauce ¼ cup fresh basil, chopped 1 (15 oz) can of Simple Truth Organic Chickpeas ½ teaspoon garlic powder ½ teaspoon black pepper ½ teaspoon kosher salt ½ teaspoon Spanish Paprika 1 tablespoon extra virgin olive oil
Preheat oven to 400 degrees. Split spaghetti squash in half and clean out the seeds. Place the two halves of squash cut side down on a baking sheet. Add one cup water to the baking sheet and roasted for 30 minutes, until tender. In a large bowl, toss chickpeas with garlic powder, black pepper, kosher salt, paprika and 1 tablespoon olive oil. Spread evenly onto a baking sheet and bake for 25-30 minutes, until crunchy and slightly golden Add olive oil to a skillet with the heat on medium low. Stir in the minced garlic and sautee until fragrant and lightly browned. Add in the sun dried tomatoes and the Simple Truth Organic sauce. Add in chopped basil. Reduce heat and allow to simmer. Scrap the insides of the spaghetti squash using a fork. Add the sauce to the top of the 'noodles' Sprinkle with roasted chickpeas Enjoy 🙂
If you make this dish, I would love to see! Use #CreateAmandasPlate to show me!
I am so excited to share with you all, that I will be developing recipes for
Crescent Foods! This is a new and exciting partnership for me to start off this new year.
I first learned of Crescent Foods from a friend who was raving about how delicious their chicken was. It was shortly after, that I tried Crescent Foods myself. Hussein and I were instant fans!
Let’s be honest, resolutions are hard.
Finding a change in yourself and then committing to it everyday can be exhausting!
I read a post someone shared on Facebook, that encouraged people to strive for realistic resolutions; such as resolving to stop being unrealistic!
So, I will strive to be
I’ll be honest, I hadn’t tried risotto until a few months ago, when it was the only options I liked at a restaurant.
It was a seafood risotto, that was creamy, rich and packed with layers of flavor.
I set out to make my own risotto at home and learned from none other than Chef Emeril Lagasse
After a wonderful Thanksgiving break with my family in Michigan, I am glad that I am back home and back on track with my recipe schedule!
This recipe was suggested by an Amanda’s Plate reader on
I had seen
The turkey definitely takes the main stage on the Thanksgiving table.
But the sides are just important! It is important to have balance and have some light sides to balance