Food Mamma

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meatless monday

spinach dip

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My little guy turned two last week. Two! He is so precious, always ready to greet everyone with his mischievous smile.

Normally, I plan out birthday parties weeks in advance, giving me lots of time to prep and plan. This time, I decided to do a very last minute gathering for our family and close friends.  Not having the luxury of time, I needed to do things that didn’t require a lot of effort.

This spinach dip is a crowd pleaser and takes just a few minutes to throw together. You do need to make this the day before though, allowing the dip to chill overnight.

Put the dip into a bread bowl and serve with bread, crackers or veggies and voila, an easy but delicious appetizer. I’ve been making this dip for years and it is always a hit!

Spinach Dip

2 cups sour cream
1 cup mayo
1 package chopped spinach, thawed and squeezed dry
1 package dry vegetable soup  mix

Combine all the ingredients together. Chill overnight. Serve in a hollowed out sour dough bread loaf.

meatless monday: lemon and garlic pasta

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Lemon and garlic, they are a pair that go so well together! Last week, when I needed something quick for dinner but didn’t want to skimp on the flavour, this pasta did the trick.

The sauce came together while the pasta cooked and dinner was on the table in no time. It was perfect with a crusty baguette and was a light dish. Just add some shrimp or chicken to please the non-vegetarian people in your life!

Lemon and Garlic Pasta

3 cloves of garlic
2 TB white wine
juice of 1/2 lemon
1/2 pint of cherry tomatoes
1/2 pound of spaghetti, or any other pasta
salt
pepper
olive oil

Cook the pasta according to the box.

While the pasta is cooking, heat some oil and saute the garlic. Add the wine and lemon along with the cherry tomatoes until they start to pop. Once the pasta has been cooked, add to the pan and season with salt and pepper. Super quick and super tasty!


meatless monday: butternut squash curry

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After a weekend of chocolate bunnies and candy eggs, we definitely need to implement Meatless Monday. This is one of our new favourite things – butternut squash curry. Made with roasted squash, and tossed with some Indian flavours, it definitely hits the spot.

Once the squash is roasted, the curry comes together in minutes, making it the perfect dish to use up leftover squash.

Butternut Squash Curry

1 medium squash, cubed and roasted
oil
3 TB crushed tomatoes
2 tsp tomato paste
3 TB fried onions
1 tsp crushed ginger
1 tsp crushed garlic
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp turmeric
1/2 tsp salt
1/4 cup water
coriander for garnish

Heat a pan and add a little bit of oil. Add the
tomatoes, onions and spices and cook for a few minutes.  Add the squash and water and
let simmer for 10 minutes. 

meatless monday: eggplant and okra curry

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I’m not one for resolutions but meatless Monday is something that we are trying to implement around here. It’s not too hard to go meatless especially when it’s so easy to whip together a pasta or a big pot of soup.  This week, we decided to go Indian. There are so many vegetarian options and the Indian flavours make you almost forget that you’re skipping out on the meat.

This curry is super easy to put together. Two vegetables and a few items from the pantry and you’ve got yourself a tasty meal. In my case, I’ve also got myself a happy hubby, who sometimes complains that I don’t make enough Indian food.

Eggplant and Okra Curry

1 pound okra, cut into rounds
6 to 8 small eggplants
3 TB fried onions
3 TB crushed tomatoes
1 tsp tomato paste
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp turmeric
1/2 tsp salt
water
oil

Heat oil on medium heat so that it covers the bottom of a pan. Add the okra and let cook until golden. Stir occasionally, so that it doesn’t stick to the bottom of the pan.

Combine the tomatoes, paste, and spices. Make little exes on the eggplants and fill them with a little bit of the spice mixture.

Once the okra start looking golden, add the onions and the remaining spice mixture. Add the eggplants along with a few tablespoons of water. Cover and cook over low heat until the eggplant are tender and start falling apart. Add water if necessary.

Top with cilantro and serve with chapati.