Learn. Garden. Cook. Repeat.
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 …
This pasta dish is mouth watering delicious. The little tomatoes and kale are sautéed with garlic and olive oil. And the noodles are tossed in a balsamic vinaigrette, and the goat cheese gives them that creamy consistency. Finished with crispy kale and a dusting of …
It amazes me how you can take such simple ingredients and turn them into something amazing. This dish revolves around a sweet potato and a can of black beans. And lots of limes and cilantro. The good stuff really. Yes, I’m talking about cilantro. I love that stuff. And it’s so good for you. Just like my citrus, I always make sure to have some on hand.
One thing I do enjoy is cooking with my husband. He’s not like me and he comes up with things on the fly. For instance. This recipe was his vision, but we developed it together, as we cooked. And we’ve perfected this recipe to share with you all! It has a couple parts to the recipe but worth making.
We’ve lately become a fan of cooking with coconut oil. And with this dish we feel it really enhances the flavors.
Let’s get started….
Ingredients for Vegetarian Refried Black Beans:
Directions:
Now it’s time to get your sesame and pepita topping ready.
Ingredients:
Directions:
Now it’s time to get your Sweet potatoes ready…
Ingredients for the sweet potatoes tacos:
Curious about lime salt?
This stuff is delicious!! Make it by adding 1 tablespoon of salt to a bowl and the zest from 1 lime. And mix together. Give it a taste. When I tasted it for the first time, all I could think about was a yummy margarita.
Directions for the sweet potatoes:
Now get ready to put your tacos together…
I hope you made more than one for yourself, I can almost guarantee you’ll want another…
Enjoy,
❤️April
Thanks for stopping by!!
Copyright 2019 -City Foodie Farm -All Rights Reserved
I don’t know about you, but when It’s snowing it makes me want to hunker down and cook! It definitely feels like a soup day to me. I’ve been feeling a tad bit behind this year thinking about Christmas. I have bought some gifts for …
There is just something about turmeric I love. Maybe it’s the color, or maybe I love it because, I know turmeric has so many health benefits. Way too many to list. One thing I’ve always remembered, is it’s known to help with inflammation. There are …
There is nothing better than the flavor combination of blue cheese, roasted squash seeds and the taste of a balsamic glaze. Believe me, I couldn’t stop myself from eating it as we made this meal. Now think about also adding some prosciutto, and roasted squash on a pizza, and you’ve got a little slice of yum!
So if your still wondering, why squash on a pizza? First of all, I don’t know about you, but roasted squash is so delicious this time of year. Maybe it’s a comfort thing? Or maybe, it’s just the smell when you roast it? And, why not! It’s definitely something different from the normal, red sauce and pepperoni. And plus, this pizza has the perfect combination of sweet, salty and tangy. All in one!
We used to go to a restaurant that served the best squash pizza. I guess you can say, we were inspired. Unfortunately, they are no longer in business, so I’m so glad we’ve discovered how to make it at home…and you can too!
What you’ll need:
Start by preheating your oven to 400 degrees. Wash and cut the top, and bottom off your butternut squash. Then cut it in half the long way. Scoop out the guts and seeds and place in a bowl, and set aside. Place the butternut squash on a sheet pan, rub the flesh side with olive oil and season with salt and pepper. Place in the oven for approx 50 mins. Or until your squash is soft.
After your squash is in the oven, it’s now time to roast your seeds. You’ll have to wash your seeds first. Fill up your bowl with water, then run them through a strainer. Repeat, until they are clean. Then make sure they are dry. Place them in a sauté pan with olive oil, and let them cook on low. Keep a lid handy. These things can pop like popcorn. And make sure to season them with a little salt and pepper. I made 2 batches. These things are delicious. This is your warning. Make sure you save enough to garnish your pizza.
Now it’s time to make your balsamic glaze. You’ll need a small pan, add approx half a cup, and cook on low and continue to stir. It’s ready when the liquid coats your spoon. It should be sweet. Now, set that aside. It will be drizzled on your pizza, once it’s cooked.
The next step is to roll out your pizza dough. If you follow our pizza dough recipe, you’ll only need one of the dough balls. Even though, if you wanted to make 2 squash pizzas, you should have just enough ingredients.
Once your squash is done, scoop it out and place in a bowl. Add salt and pepper to taste. Increase your oven to 500 degrees (the hotter the better) and then spoon your roasted squash on to your rolled out pizza dough, just like you would with pizza sauce.
Then add a thin layer of mozzarella, blue cheese and add your prosciutto. And grated Parmesan cheese on top, before you place it in the oven.
Cook your pizza for approx 10 mins or until it’s done. Then take it out, and garnish with the roasted squash seeds. Some grated parmesan. Then drizzle it with your balsamic glaze.
I think you’ll agree, this is definitely a slice of yum!
Enjoy,
❤️April
What truly makes a good meatball? I think inquiring cooks would like to know… My mouth is watering right now thinking of my mom’s famous spaghetti and meatballs. It’s one of those meals you always come home to eat. It’s the one that feels so …
How can you go wrong with a black bean soup made from scratch? Made with a bag of dried beans, homemade vegetable stock, onions, tomatoes, and peppers. And a squeeze of lime and lots of cilantro. Then just enough quinoa is added to make this …
{Peanut Butter Stir Fry Noodles}
I’ve always heard of this “Meatless Monday” concept and I like it!! I like it a lot. The thought of picking one day a week to go meatless is not only healthy but in the long run will save you money. Just think of all the meals you can create just rummaging through your kitchen. I often go meatless a couple times a week. Mainly because it’s easy and I have a vegetarian in the house. I thought it would be fun to share a Meatless meal with all of you…
And there you go….
Meatless, but yet delicious!!
Happy Monday,
❤️April
Copyright 2019 -City Foodie Farm -All Rights Reserved
Have you always wanted to make your own homemade pizza? I’ll show you an easy way to make your very own homemade pizzas. This pizza recipe is simple once you get the hang of it. All you need to remember is… if you want pizza …
Fall is when things slow down for me, no gardens to tend to, and a daily cup of tea is needed! Things do indeed slow down, until the rush of the holidays. For now, I’m savoring that tiny little window. One of my family’s favorite …
