Category Archives: Vegetable Main Dishes

Cacio e Pepe with Roasted Butternut Squash

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I’m not trying to get all fancy on you.

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Trust me. I’m not an expert on cacio e pepe. I didn’t even know what that meant probably a year ago.

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But I’ve been reading about it. It’s a classic recipe from Rome. Cacio e pepe translates to cheese and pepper. And it really is that simple. Pasta with cheese and pepper. Simplicity at its finest. 

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I have never been to Italy, but from what I read and see, authentic Italian food is truly simplicity at its finest. Few, simple ingredients that go very very well together. 

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And that’s what appeals to me about cacio e pepe. Cheese is wonderful and so is pepper. This dish brings out the best of both of those flavors.

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So, I don’t know if I’m doing something wrong by adding something to this simple, classic pasta dish. I added roasted butternut squash. I thought it sounded good. And it is, it works. I will say though, I am sorry if I am offending any authentic Italian cooks by doing this. This is just my take on it :). 

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Let’s talk about the butternut squash. I got this one from the garden of Greg’s mom and stepdad. Can’t get better than that. His stepdad, Greg, told me that he was looking for a recipe for butternut squash on my blog. I do have this butternut squash bread pudding recipe, but he was right when he said that that recipe is a bit more complicated. He wanted something simple, and that made me want something more simple, too. Enter: this pasta. 

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The most difficult part of this dish was cutting the butternut squash. Does anyone out there have a trick to cutting one? If you do, please let me know!

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Once it is cut, all you need to do it roast it. While your squash is roasting, you can prepare the pasta. Roast the squash, cook the noodles, add some cheese, pepper and a few other things, toss with the squash and you’re done. 

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Roasted butternut squash on its own is really good as a side dish or a snack, but in this pasta it is awesome. It turns into a meal.

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The key to this pasta is the reserved cooking water. After your noodles are done cooking, make sure you reserve a bowl full of the water. Adding it back into the pasta creates a super creamy sauce without adding any cream. Other than the cheese, pepper and butternut squash, I also added some white wine and a pinch of nutmeg. You can’t go wrong with adding wine to pasta, I think, and I love how nutmeg tastes with butternut squash.

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So, you guys, I do hope that you get to try this pasta. It is such a delicious dish, and an easy one to make any day of the week! 

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Cacio e Pepe with Roasted Butternut Squash
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Ingredients
  1. 1 large butternut squash, or 3-4 cups diced butternut squash
  2. Olive oil
  3. 1 package spaghetti noodles
  4. 1/2 cup white wine + a little more
  5. 1 garlic clove, minced
  6. 2 tablespoons butter
  7. 1/2 - 3/4 cup Parmesan cheese
  8. 1/2 - 1 tablespoon black pepper
  9. Salt
  10. Nutmeg
Instructions
  1. Preheat oven to 400*.
  2. Start by cutting the butternut squash. Alternatively, you could buy the pre-cut butternut squash. You are looking for a 1/4 inch dice.
  3. Place the butternut squash in a bowl, drizzle it with olive oil and season with a little salt and pepper.
  4. Roast in the preheated oven for about 20 minutes, or until soft and slightly browned.
  5. While the butternut squash is roasting, bring a large pot of water to a boil.
  6. Add the spaghetti noodles, 1/2 cup white wine and minced garlic clove to the water.
  7. Boil according to package instructions.
  8. This is important: make sure to reserve a bowl full of pasta cooking water when you drain the noodles. I placed my strainer on top of a bowl.
  9. When the noodles and squash are done, place 2 tablespoons butter and 1 tablespoon of olive oil in the same pot you cooked the noodles in.
  10. Add about 1/2 tablespoon of black pepper and stir.
  11. Remove the pot from the heat and add the noodles, cheese, 1 cup cooking water, another splash of wine (if desired), a pinch of salt and nutmeg.
  12. Toss everything together.
  13. Taste, and add more pepper, cheese, salt, wine, nutmeg, or cooking water, until you reach a taste and texture you are happy with.
  14. Enjoy!
The Dreaming Foodie https://www.thedreamingfoodie.com/

Barbecue Lentil Burgers

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I’ve got a little meatless barbecue for you today.

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I am asked sometimes if I miss meat, since I don’t eat it anymore. 

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I always answer no, I don’t miss meat. I never loved it anyway.

If there is anything that I ever miss sometimes, maybe, it is bacon. I maybe (do) sometimes miss it. 🙂

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I don’t miss meat, but what I do miss is barbecue sauce. 

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I mentioned it to Greg one day that I miss the taste of barbecue sauce. I haven’t had anything with the flavor since I have stopped eating meat. Other than barbecue chips, which I like, but don’t satisfy my craving. 

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I thought, why is meat the only thing we put barbecue sauce on? This needs to change!

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So, one day, we were eating lentils. And Greg came up with the idea of making a barbecue lentil burger. I loved the idea and got to work right away.

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At first we were thinking of it being filled with veggies, lentils and barbecue sauce. But, more and more I am loving super super simple and easy recipes. 

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These burgers are it. Super simple. Super barbecue-y. Super delicious. And completely meat-free.

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There is nothing in them but lentils and barbecue sauce. And possibly breadcrumbs. The breadcrumbs are up to you. Let me explain.

I made these once with equal parts barbecue sauce and breadcrumbs. I used 1/2 cup bbq sauce and 1/2 cup breadcrumbs. The burgers were great and worked perfectly. The second time around, I tried leaving the breadcrumbs out. I had to refrigerate the burgers before they were ready to cook, just to stiffen them up a bit. They still worked out well, but were definitely a bit more messy. If you don’t mind refrigerating before cooking and you don’t mind a messier burger, try it without breadcrumbs. If you are in a hurry and want a burger that is more sturdy and together, add breadcrumbs. It’s up to you. Experiment. Find what works for you and what you like!

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The toppings are kind of important too. These burgers would be good just plain — no bun and no toppings. They just taste good. But, they are awesome with a toasted bun, melted smoked cheddar, a big sliced tomato and caramelized onions. That is my suggestion. Try it!

Barbecue Lentil Burgers
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Ingredients
  1. 1 cup uncooked lentils
  2. 2 1/2 cups liquid (water or broth + some white wine)
  3. 1/2 cup barbecue sauce
  4. 1/2 cup breadcrumbs, optional, read above for explanation
  5. Olive oil
  6. Buns
Toppings
  1. Smoked cheddar
  2. Sliced tomato
  3. Caramelized onions
Instructions
  1. Rinse lentils well. Add to a saucepan with 2 1/2 cups of liquid (any mix of water, broth and wine).
  2. Cook for about 40 minutes, or until all liquid is absorbed and lentils are soft.
  3. Add lentils to a bowl and let cool a bit.
  4. Mash lentils lightly with a potato masher or fork.
  5. Add the barbecue sauce and breadcrumbs (if using) and stir well.
  6. Add olive oil to a pan over medium heat.
  7. Once hot, add lentils to pan, made into patties.
  8. Cook about 5 minutes on each side, until golden brown and heated through.
  9. Serve on toasted buns with smoked cheddar, sliced tomatoes and caramelized onions, or topping of choice.
  10. Enjoy!
The Dreaming Foodie https://www.thedreamingfoodie.com/

Corn Soup

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I was originally skeptical to share this recipe with you.

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Soup in the summer. It just didn’t feel completely right to me.

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It’s mostly hot where I am. But, early in the week last week, I saw that it was supposed to be cool + rainy on Thursday. I immediately planned soup.

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I’ve been absolutely craving soup. And, normally I’m one to indulge in it, even in warmer temperatures. But lately, it’s been too much. Way too hot even for me to eat soup.

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But Thursday was the perfect soup day. It was dreary and rainy, and honestly, kind of cool. Eating this for dinner felt so right.

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So, I was originally skeptical. I didn’t know if I should share this in the summer. And then, I ate this soup again for lunch yesterday. After one bite, I convinced myself that sharing this recipe was the right thing to do. 

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My mom always made a similar recipe. We call it corn chowder. It’s a thick soup, definitely chowder like, and made mostly of corn. This version, and I’m pretty sure hers too, also has potatoes and leeks. It’s simple. There are really just few ingredients. 

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And, it’s hearty. This soup will fill you right up. One bowl will probably be enough. 

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I think it’s a great soup for summer using fresh sweet corn from the cob. But also save it for those cool autumn days that will be here before we know it. 

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Corn Soup
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Ingredients
  1. 5 baby leeks, or 2-3 medium ones
  2. 2 large garlic cloves
  3. 6 small-medium potatoes
  4. 6 ears of corn, roasted or grilled and taken off the cob (save a little for topping, if desired)
  5. 4 cups broth (vegetable or chicken)
  6. Olive oil
  7. Dash of heavy cream
Seasoning
  1. Salt
  2. Black pepper
  3. Paprika
  4. Onion powder
  5. Worcestershire sauce
Instructions
  1. In a large pot over medium heat, add about 2 tablespoons of olive oil.
  2. Add the garlic and the sliced leeks and cook for about 5 minutes, or until leeks have softened.
  3. Add the potatoes and cook for an additional 5 minutes, or until potatoes have begun to slightly brown.
  4. Add the corn and the broth to the pot and bring to a boil.
  5. Cover, turn down heat slightly and let boil for about 20 minutes, or until the potatoes are fork tender.
  6. Add about half of the mixture to a food processor or blender (or use an immersion blender) and blend until smooth.
  7. Add back to the pot.
  8. Stir in enough salt, black pepper, paprika, onion powder and Worcestershire sauce to taste.
  9. Top with additional corn and seasoning, if desired.
  10. Enjoy!
The Dreaming Foodie https://www.thedreamingfoodie.com/

Loaded Veggie Grilled Cheese Sandwiches

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This is the grilled cheese sandwich that you never knew you needed. Is it a bit over the top? Yes. But sometimes life calls for over the top delicious grilled cheese sandwiches. And when that happens – make this. 

Freshly made guacamole, sauteed onions, mushrooms and spinach, freshly sliced tomato and melted cheese come together to create this deliciousness.

And, like most things on this site, this is very customizable. Don’t like mushrooms? Leave them off. Want to add some meat? Go ahead! Want to go lighter on the cheese? That’s okay, just add one piece instead of two. I don’t suggest that, but I do agree, not every day is a two-piece of cheese sandwich kind of day. Some days are, but not every day.

Every layer of this sandwich is special and it all comes together so perfectly. The flavorful guacamole, the fresh, juicy tomatoes, the melty cheese, the onions, cooked with a splash of wine, the spinach and the caramelized balsamic mushrooms all come together to make one unforgettable sandwich. Dig in!

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Loaded Veggie Grilled Cheese Sandwich

This is what I used for one sandwich. Double, triple, etc. as needed.

Ingredients

  • 2 slices your favorite bread
  • 1/2 of an avocado
  • Salt and pepper
  • Juice from 1/2 of a lime
  • 1 small onion, thinly sliced
  • 1 large handful fresh spinach
  • 1 large portabello mushroom
  • Olive oil
  • Small splash white wine
  • Small splash balsamic vinegar
  • Butter

Instructions

  1. For the guacamole, scoop out the flesh of the avocado and add it to a bowl. Sprinkle with salt and pepper and add the lime juice. Mash together with a fork or potato masher until just slightly chunky. Set aside.

  2. Add about 1 tablespoon olive oil to a pan over medium high heat. Once hot, add the onion and cook for several minutes, or until the onion begins to brown. Once slightly browned, add a splash of white wine to the pan and let it cook off. Once the wine has cooked away, place the onions in a small bowl and set aside.

  3. To the same pan over medium heat, add a large handful of spinach. Cook until wilted. Remove from pan and set aside.

  4. Wipe the mushroom clean with a paper towel. Remove the stem and brown scaly insides. Slice the mushroom into long strips. Add another tablespoon of olive oil to the same pan over medium high heat. Add the mushroom strips and stir around to coat the mushrooms in oil. Let cook for several minutes, until the mushroom begins to get soft. Add a splash of balsamic vinegar to the pan, stir, and let cook several more minutes, until the vinegar has cooked away. Remove the mushrooms from the pan and set aside.

  5. To make the sandwich, butter one side of each piece of bread. Place one piece of bread in the same pan over medium heat. Top with the guacamole, tomato slices, one slice of cheese, onions, spinach, mushrooms and then another slice of cheese. Let cook until the bread is crispy and browned. Add the other piece of bread on top, buttered side up. Using a large spatula, quickly but carefully flip the sandwich. Let cook until the other slice of bread is crispy. Smash down a bit to combine everything together, slice and eat.

 

Shredded Veggie Burgers

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This is the fourth little veggie burger I’ve shared with you.

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You see, I am obsessed with veggie burgers. I’m talking homemade veggie burgers. Burgers with loads of veggies and beans and spices and flavor. And toppings. Sometimes the toppings make the burger.

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But, for the longest time, I was afraid to make veggie burgers! Yes, I was afraid. I thought veggie burger making was reserved for veggie burger gods or something. I don’t know what I was afraid of.

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So finally I tried this little veggie burger. Some smashed beans, tons of veggies, and breadcrumbs and egg for binding. Easy and delicious. That is a great basic veggie burger. Then, I got a little more adventurous with this sweet potato burger. I wanted to make a super quick, and also vegan burger. It worked! I love those burgers, with not as many veggies but with tons of delicious sweet potato. And then this corn + pepper burger happened. Because corn and summer and it just seemed right. It is similar to the first one I made, but the corn makes it even more awesome.

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This past weekend my parents came to Philly for a little visit (we had so much fun!). We did a little touring of Independence Hall and then we ate at the National Mechanics restaurant. OMG, it was so good. There were so many things on the menu that I wanted to order, I just couldn’t decide. Greg was deciding between the veggie burger and the crab cake sandwich, so I told him that I would order whichever he didn’t and we could try each others. He ordered the veggie burger so I ordered the crab cake sandwich. Our meals came out and I just stared at his burger, in total jealousy.

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That thing looked too amazing. Of course, everyone at the table noticed my stare (and shared a laugh) and Greg reassured me that we could really share.

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The burger was all veggies and no beans. The veggies were shredded. And it looked messy. It looked messy but tasted delicious. I wanted so badly to recreate it.

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So, this was my attempt, and I think it turned out really well. These burgers are awesome! Shredded zucchini and carrots with garlic, broccoli and mushrooms. Some flour and egg and that is it! They are sort of like crispy veggie patties, but I really don’t like the word “patties” so I’ll just stick with burger.

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Also, I apologize for the bun-less and topping-less photos, but to be honest, these are so good without buns or toppings! And I know I said above that toppings many times make a burger, but these needed none for me. We ate some of these burgers bun-less and all of them topping-less!

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If you love veggie burgers or even if you don’t, I think you will love these. These work great as a burger main dish with sides but would also work great as a side dish. No matter how you have them, I hope that you enjoy!

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Ingredients
3 medium zucchini
2 medium carrots
2 cups raw mushrooms
2 cups raw broccoli
Olive oil
1 large garlic clove
1 cup flour
2 eggs

In a food processor, shred the zucchini and carrots. Place in a large bowl and set aside.

Chop the mushrooms and broccoli. In a pan over medium heat, add about 1 tablespoon olive oil. Once hot, add the minced garlic, then the mushrooms and broccoli. Stir around, and cook for several minutes, until the veggies just begin to get soft. Add the broccoli/mushroom mixture to a food processor and pulse several times, just to break the veggies up a bit.

Add the broccoli/mushroom mixture to the bowl with the zucchini and carrots. Also add the flour and eggs. Mix well, to combine.

Add olive oil to a pan over medium-high heat and once hot, add veggies that have been formed into patties. I “pattied” the veggies as I was adding them to the pan, rather than before. Cook about 7 minutes on each side, or until not longer mushy and crispy and nicely browned. I cooked these longer than other veggie burgers just to ensure that all the egg was cooked through.

Enjoy!