Month: April 2020

Getting back to the healthy you

Getting back to the healthy you

Are you ready to get back to the healthy you? I know I am. I wanted to share this not only as a motivation for myself but to hopefully inspire others. Life is all about finding inspiration and acting on it! We can all become 

Tortilla Soup

Tortilla Soup

This Tortilla Soup is warm, comforting and delicious!! If you’re looking for a soup that tastes homemade, this tortilla soup is the answer! It might be a little different from a tortilla soup that you may of had, but I promise this meatless version will 

Vegetarian Spaghetti Squash Puttanesca

Vegetarian Spaghetti Squash Puttanesca

This Vegetarian Spaghetti Squash Puttanesca is so delicious!

Are you a fan of olives? How about capers? Well, this dish has both. And what about tomatoes? I am a fan of them all! Now add in some olive oil and garlic and you have a dish that will make your mouth water, seriously!

Let me tell you, the spaghetti squash will fool you.

It’s a great low carb meal because there are no spaghetti noodles here, only vegetables. Spaghetti squash is not like other winter squash. It’s considered to be a non starchy vegetable, like a zucchini or a summer squash. Spaghetti squash is so fun to eat, because it actually resembles spaghetti noodles. If you don’t care for it, you can always substitute the squash for spaghetti noodles. Either way, they will both be delicious.

Have you ever had a traditional Puttanesca sauce? Normally it has anchovies, which I’ve never tried and frankly I don’t plan on it. I think long ago as a child, I made up my mind that anchovies were icky. You know, when someone joked that they were ordering a pizza with anchovies, and we all pretended to puke. I guess it really stuck with me.

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This recipe is all vegetarian, just how I like it!

This meal is made with Simple ingredients and healthy too! Lots of garlic, tomatoes, olives, capers and olive oil. This could definitely be a garden to table meal. Just think of the summer months when tomatoes are filling your bowl. With the recent snow, I can’t wait for that!

With this recipe, instead of spaghetti noodles I’m using spaghetti squash. It’s a healthier option, and mainly because I had one just dying to be cooked! I felt like everyday I passed it in the kitchen It was screaming for me to cook it haha. I knew I had to create something. But with limited ingredients I just wasn’t sure what…

Honestly, I thought of a dish I recently had in Palm Springs that blew me away. I’m still thinking about how I’m going to recreate it. To be continued…..But there are parts of that dish I loved. It was the combination of olives and capers, among other things I loved. When I saw some tomatoes on my counter, it was like a light bulb went off in my head. I knew this was the perfect dish to incorporate my squash. And that is how this…Spaghetti Squash Puttanesca was created!

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When I made this dish, I was sadly out of parmesan cheese. If you have parmesan, use it! I went shopping later in the day and made sure to pick up a huge chunk of parmesan, and my leftovers tasted so good!!

I think your going to love this dish!

This dish is not only healthy but it’s easy to make. It’s one of those dishes you’ll want to make again and again. Now that you know the back story, let’s get cooking!!!

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Vegetarian Spaghetti Squash Puttanesca

Serving size 4

Prep time & Cook time= 50 mins

You’ll be making your Puttanesca sauce as your spaghetti squash is roasting.

Ingredients:

Spaghetti Squash

  • 1 Spaghetti squash
  • Olive oil
  • Salt & pepper

Puttanesca sauce

  • 2 tablespoons or 1/8 cup of Capers
  • 2/3 of a cup of Castelvetrano Italian Olives (pitted)
  • 4 Cloves of garlic- sliced thinly
  • 1 Small onion- or 1/2 cup diced onion
  • 1/3 cup Olive oil
  • 2 cups of Small tomatoes (variety of colors)- sliced in half
  • 1/8 teaspoon of Red pepper flakes
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Vegetarian Spaghetti Squash Puttanesca

Recipe by City Foodie Farm
Servings

4

servings
Cooking time

50

minutes

You’ll be cooking your puttanesca sauce as your spaghetti squash is roasting. If you don’t want to use spaghetti squash you can always use spaghetti noodles.

Ingredients

  • Roasted Spaghetti Squash
  • 1 Spaghetti squash

  • Olive oil

  • Salt & pepper

  • Vegetarian Puttanesca sauce
  • 2 Tablespoons or 1/8 cup of capers

  • 2/3 of a cup of Castelvetrano Italian Olives (pitted)- sliced in half

  • 4 Cloves of garlic- thinly sliced

  • 1 Small onion- or 1/2 cup diced onion

  • 1/3 Cup olive oil

  • 2 Cups of small tomatoes (variety of colors)- sliced in half

  • 1/8 Teaspoon of red pepper flakes

  • Salt & Pepper

Directions

  • Roasting your Spaghetti Squash
  • First you’ll want to get your spaghetti squash ready for roasting. Preheat your oven to 400 degrees. Wash and dry your squash. Next cut off both ends of your squash, then cut it in half.
  • Next scoop out the seeds and place in a bowl. Remember the seeds can be used for roasting, or you can save them to plant your own spaghetti squash plant.
  • Now drizzle olive oil in the center and rub the olive oil over your spaghetti squash and make sure the flesh of the squash is covered in oil. Then season with salt and pepper.
  • Next grab a sheet tray, flip your squash over and lay them on the sheet tray and place them in the oven. Cook at 400 degrees for 40 mins.
  • Making your Vegetarian Puttanesca Sauce
  • As your squash cooks, you’ll want to start making your Puttanesca Sauce. First gather all your ingredients.
  • You’ll need to slice your olives, and tomatoes in half. Then set them aside.
  • Next dice your onion. You’ll need 1 small onion or roughly 1/2 a cup. Then set aside.
  • Next you’ll want to slice 4 garlic cloves thinly, and set aside.
  • Now measure your capers and red pepper flakes and set aside.
  • Now your ready to start cooking. Grab a saute pan, add 1/3 of a cup of olive oil. You’ll want to keep your heat on low.
  • Then add your sliced garlic to the olive oil. Make sure to spread them evenly, continue to keep your heat on low. This will help flavor your oil.
  • Next add in your red pepper flakes.
  • Then add in your diced onions and lightly season with salt. Then increase to medium- high heat and saute for 5 mins.
  • Now it’s time to add your sliced tomatoes and saute for 5 mins until they start to soften.
  • Then add in your capers and green olives and warm them through. Taste for seasoning. Don’t add too much salt because the capers and olives are salty already.
  • By now your spaghetti squash should be ready.
  • Let it cool, then use a fork to flake off the strands. They will resemble noodles. Grab a plate and add a pile of your spaghetti squash, then add some puttanesca sauce on top. Next sprinkle on some Parmesan cheese (optional).
    Enjoy!!

Recipe Video

Notes

  • You can use regular spaghetti noodles with this recipe. You can also add some parmesan cheese on top (optional)

Well, I hope you enjoy this recipe. We all need some low carb options once in awhile. This one sure is delicious! If you liked this recipe, please share it with a friend! Thank you!

Enjoy,

❤️April

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More Spaghetti Squash Recipes…

Recent posts on City Foodie Farm

If you enjoy eating healthy or for a purpose check out Medical Medium.

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Thanks for stopping by!!

Copyright 2020 -City Foodie Farm -All Rights Reserved

Simple Homemade Guacamole

Simple Homemade Guacamole

This Simple Homemade Guacamole is so easy to make. Your going to love it! My family loves guacamole. It has such a great flavor combination with the avocados, garlic, jalapeno, a pile of cilantro with a squeeze of lime. Really, what’s not to love. It’s 

Whole Roasted Coconut Curried Cauliflower

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Vegetable Soup with Dumplings

Vegetable Soup with Dumplings

This Vegetable Soup with Dumplings Recipe is not only healthy but it’s so good! We all need a comfort meal once in awhile. This soup contains simple ingredients, and it’s easy to make. It’s a soup that definitely tastes homemade!

With this recipe, I’ll teach you how to make your own homemade Vegetable Soup with Dumplings from scratch. That’s right, nothing processed at all. All you need is vegetables. And guess what…you might already have all the ingredients waiting for you.

I definitely love making soup, and I love being able to make my own homemade stock. It can be a huge money saver. Lately I’ve been sticking with veggie stock because it’s easy. Also, we have a vegetarian in the house so it just makes things easier. Frankly it’s healthier too! I do on occasion use some better than bullion to make stock. Sometimes you don’t have the time or the right ingredients, but I have noticed my soups taste better with homemade stock.

If your looking for homemade soup recipes, we’ve got them. I’ll make sure to post some below. This Vegetable Soup with Dumplings is one of my favorites. We normally use beef stock but to keep everyone happy I decided to go all vegetarian and use veggie stock instead. I think it was a good change. We also got some good ratings from the kids haha. If you’d rather use beef stock go for it. The soup is good either way!

We’ll tonight this soup really hit the spot!

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Let’s get started!

Vegetable Soup with Dumplings

Serving size: 6-8

First you’ll want to gather your ingredients….

Veggie Stock

  • 1 Onion -quartered
  • 3 Stalks of celery cut in half
  • 3 medium carrots sliced in half
  • 2 cloves of garlic -whole
  • 16 cups of water
  • 2 bay leaves

Vegetable soup:

  • 1 onion- diced
  • 3 stalks of celery -diced
  • 3 medium carrots- diced
  • 1 cup of diced sweet potatoes
  • 3 cloves of garlic minced
  • 2 cups of potatoes -diced
  • 1 cup of rutabaga -diced
  • 6 cups of homemade veggie stock

Homemade Dumplings:

  • 1 Cup flour
  • 1/2 teaspoon baking powder
  • 1 egg beaten
  • Dash of salt
  • 1/4 cup milk (or more if too dry)
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First you’ll want to start your veggie stock.

Grab a stock pot and fill it with these ingredients:

  • 1 Onion -quartered
  • 3 Stalks of celery cut in half
  • 3 medium carrots sliced in half
  • 2 cloves of garlic -whole
  • 16 cups of water
  • 2 bay leaves
Getting your Vegetable stock ready to cook- City Foodie Farm

Cook on low heat with a lid on for at least 2 hours.

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While your stock is cooking, it’s time to prep the rest of your veggies.

You will need the following:

  • 1 onion- diced
  • 3 stalks of celery -diced
  • 3 medium carrots- diced
  • 1 cup of diced sweet potatoes
  • 3 cloves of garlic minced
  • 2 cups of potatoes -diced
  • 1 cup of rutabaga -diced

Add everything to a plate

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When your vegetable stock is done cooking it’s time to start sauteing everything on your prep plate.

Start by adding a little olive oil to your pot.

Then add your onions and garlic, season with some salt and continue to saute and continue to add each of your ingredients. Saute for approx 10 mins. Now it’s time to add your veggie stock. You’ll want to add a total of 6 cups. Use a ladle (while avoiding the veggies in your stock) to add the liquid to your measuring cup, then pour it into your pot so you can keep track of how much your adding.

Let your soup continue to cook on low for about an hour.

Check for the seasoning. Does it need more salt? If so add some. Also add some fresh ground pepper. Salt will make your soup come alive! Remember your using homemade veggie stock so you’ll need to add salt. When your potatoes are soft it’s time to add your dumplings.

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Grab a bowl and add these ingredients:

  • 1 Cup flour
  • 1/2 teaspoon baking powder
  • 1 egg beaten
  • Dash of salt
  • 1/4 cup milk (or more if too dry)

First mix the 1/4 cup milk and the beaten egg together. Next add 1 cup flour, 1/2 teaspoon baking powder and lastly a dash of salt.

Now mix everything together. If your dough is dry add more milk. Your dough should be sticky. If it’s not your dumplings will be harder. I guess it all depends on what you like. Per my husband…the dough should be sticky.

Use a spoon to break off a chunk and then form it into a ball, and add it to your soup.

Then put the lid back on, and continue to cook for another 15- 20 mins. They should puff up a bit.

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Now your ready to eat! I hope this soup becomes a family favorite. Homemade Vegetable Soup with Dumplings always hits the spot! Especially on those cold days. Comfort meals are the best!

Enjoy,

❤️April

Looking for more homemade soups? We’ve got more for you….

If you enjoy cooking please subscribe…

Recent posts on City Foodie Farm:

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If you love eating healthy check out Medical Medium.

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Thanks for stopping by!!

Copyright 2020-City Foodie Farm -All Rights Reserved

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Wild Blueberry Smoothie Bowl

Wild Blueberry Smoothie Bowl

Need a change for breakfast? This Wild Blueberry Smoothie Bowl just might what your looking for. It’s not only healthy but this wild blueberry smoothie bowl is so delicious! Plus smoothie bowls are so easy to make. They are not just for breakfast. They can