White Bean, Brussels Sprouts, and Pomegranate Tart

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As a college student, I love when recipes have less than 8 ingredients. And it’s even better if they only call for four or five ingredients! I mean, if we’re being honest, with a small ingredients list you’re often looking at cheaper meals, less space in the crowded fridge, and a shorter cook-time. Boom. What’s not to love about that?!

When I stumbled upon this recipe and saw the beautiful use of Brussels sprouts and pomegranate seeds, I knew I had to try it. This recipe also only calls for FIVE ingredients, qualifying it for my new favorite recipe in the running.

This thanksgiving weekend, as you overflow your carts and bellies with food and ingredients, consider this recipe, consider a simpler meal. For many, a vegetarian thanksgiving is blasphemy, but I am here to tell you that with dishes like this, your stomach and family will both be more than content. Turkey doesn’t compare to fresh pomegranate seeds, a warm crisp bread crust, and roasted Brussels sprouts.

To learn more about why my family and I will be having a vegetarian thanksgiving, check out the about page, or this How To: Have a Vegetarian Thanksgiving post from last fall.

From my table to yours, may your week be filled with nourishment- in every way.

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Ingredients:

  • 1 lb. Brussels sprouts, rinsed, trimmed and thinly sliced
  • 3 Tablespoons olive oil, divided
  • 1 15-oz. can white beans, rinsed and drained
  • 1 whole wheat pizza dough sheet
  • ¼ cup fresh pomegranate seeds

Directions:

  1. Preheat the oven to 425˚F.  Lightly grease a cookie sheet and set aside.
  2. Toss the Brussels sprouts with 1 Tablespoon of olive oil in a large bowl, and season with salt and pepper as desired.  Arrange the sprouts on a new baking sheet and roast for 10 minutes, flipping once.  Remove from the oven once lightly browned, and decrease the oven temperature to 400˚F.
  3. Meanwhile, combine the white beans and remaining two tablespoons of olive oil in a food processor, and blend until smooth.
  4. Roll the pizza dough out onto the greased baking sheet and bake for eight minutes, or until light brown.
  5. Spread the bean puree on top of the hot crust, top with Brussels sprouts, and return to the oven for 3-5 minutes. (You want the bean mixture to get warm, however you do not want to burn the crust or Brussels sprouts!)
  6. Remove from the oven and top with fresh pomegranate seeds.  Eat warm and enjoy!

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Notes and Tips:

  • Yield: 6
  • Source: Vegetarian Times November 2013 Issue
  • The original recipe calls for a puff pastry instead of rollout pizza dough. If using a puff pastry, use a 9-inch pie pan, and grease thoroughly. Personally, I found the pizza dough best for providing support in holding the tart ingredients.
  • If you like this recipe, try these other delicious treats from ‘a rented kitchen!’:

Homemade Roasted Butternut Squash Soup

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Alright people, I’m going to be honest. I’m obsessed with this recipe. In the past I have stayed away from creamy soups, because I assumed they were chalk-full of whole milk and additional fat that completely works against the benefits of the vegetables. However, I am a changed person now. This recipe is so simple, and is full of whole natural foods that you are going to love!

I owe my new appreciation for butternut squash soup to my cousin Lindsey.  A few weeks ago I was traveling by myself, so I stopped to spend the night with Lindsey and her family. As is the case with southern tradition and family hospitality, Lindsey prepared a scrumptious dinner for my arrival and then waited to eat until I arrived (which was much past the dinner hour, mind you).

As we all gathered around the table, Lindsey and I got to talking about the ingredients in her soup, and she shocked me with house simple and naturally healthy her recipe was.  Thus, when I got back home from my trip, I immediately purchased a butternut squash, found my own recipe, and got cooking!

It’s the little things that remind us how blessed we are.

Thank you God for warm homemade food, family, road trips, and a place at the table.

Here’s to you and yours.

Love, a rented kitchen

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Ingredients:

  • 1 butternut squash
  • 1 yellow onion
  • 32 oz.  vegetable broth
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Optional: dash of nutmeg, cinnamon, or sprinkled goat cheese

Directions:

  1. Preheat the oven to 450˚ F and line a large baking sheet with aluminum foil.
  2. Peel, de-seed, and dice the squash into roughly 1-inch cubes. For step-by-step photo instructions on how to cut a butternut squash, click here.
  3. Peel and dice the onion into roughly 1-inch pieces.
  4. Arrange the squash and onion on the covered baking sheet and drizzle with olive oil, and generously sprinkle with ground pepper and salt. (I suggest using a brush to make sure the oil is evenly dispersed over and under all of the veggies, or else the vegetables will stick to the baking pan!)
  5. Roast for 45-50 minutes until the squash is lightly golden and fork tender.
  6. Once the vegetables are done roasting, bring the vegetable broth to simmer in a large pot.  Add the roasted veggies to the pot.
  7. In bathes, puree the roasted vegetables and broth together in an immersion blender or food processor. Continue this process until all of the broth and vegetables have been blended together, into a nice creamy consistency.
  8. Optional: Serve warm and top with a dash of cinnamon and/or nutmeg, and a sprinkle of goat cheese. Enjoy!

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Notes and Tips!:

  • Yield: Serves 6
  • Slightly adapted from Lick My Spoon 
  • Like this recipe from ‘a rented kitchen’? Try these other delicious dishes below!

Marinated and Roasted Eggplant with Smoked Almonds & Goat Cheese


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For those of you following this blog, it should be no surprise to you that goat cheese is my weakness. (Proof: Roasted Brussels Sprouts, Goat Cheese, and Cranberries over Barley; Sweet Potato Pizza with Caramelized Onion, Goat Cheese, and Kale; Balsamic Mushroom and Fruit Summer Salad– the list goes on!)

When I stumbled upon this recipe on pinterest, and saw a photo of the warm goat cheese atop a large pile of baked eggplant, I literally had to stop myself from drooling. TMI?

I knew this recipe was going to be good the moment I saw the goat cheese, however what I did not anticipate was the amazing marinade combination that truly knocks this dish out of the park.  Trust me when I say this, sooo good. I think for two days straight the only thing I ate for lunch was an enormous bowl of eggplant, and I loved it.

If you’re looking for something delicious, simple, and incredibly flavorful, look no further. Your whole house will smell amazing, your friends will be begging for the recipe, and you will feel good about what you’re eating- a win, win, win!

Stay tuned for more end-of-summer recipes coming your way, and don’t forget to subscribe so you won’t miss a thing!

Happy hump day.

Love, a rented kitchen.

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Ingredients:

  • 2 large eggplants, about 2 pounds
  • Kosher salt
  • 1/3 cup olive oil
  • 2 Tablespoons cider vinegar
  • 1 Tablespoon honey
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • 4 large garlic cloves, roughly chopped
  • Juice of 1 lemon, about 2 Tablespoons
  • 1 Tablespoon soy sauce
  • 1 cup flat parsley leaves, roughly chopped
  • ½ cup smoked almonds, roughly chopped
  • 2 ounces goat cheese, crumbled and divided
  • ¼ cup finely chopped scallions

Directions:

  1. Preheat the oven to 400˚F, and line a baking sheet with parchment paper. Set aside.
  2. Rinse the eggplant and cut into 1-inch cubes. Place the cubes in a large bowl, sprinkle lightly with salt, and set aside.
  3. In a small bowl, whisk together the olive oil, cider vinegar, honey, smoked paprika, and cumin.
  4. Use a dishcloth to dab away any water that has beaded up on the eggplant, and then drizzle with the marinade. Toss until the eggplant is thoroughly and evenly coated, and then stir in the garlic.
  5.  Spread the eggplant out on the parchment-lined baking sheet and bake for 40, stirring every 15 minutes or so, or until very tender and lightly browned.  Watch the eggplant closely after 30 minutes to ensure it does not burn!
  6. Meanwhile, whisk together the lemon juice and soy sauce (save a dish and use the same marinade bowl used before!). Once cooked, return the eggplant to a large bowl and toss with the lemon juice mixture.
  7. Stir in the parsley leaves, smoked almonds, and most of the goat cheese.
  8. Sprinkle the top with the remaining goat cheese and scallions. Serve warm and enjoy!

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Notes and Tips!:

  • Yield: 4
  • Source: The Kitchn
  • To make vegan, omit the goat cheese and swap out agave for honey as desired!
  • If you like this recipe, try these other delicious options from ‘a rented kitchen!’ Click the links below for the recipes.

Orange and Garlic Roasted Green Beans

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My memories of green beans begin in childhood.  My mom would often heat a few cans of green beans on the stove for dinner, maybe sprinkling a little salt to add to the taste.  I am sure for her, as a mother, every vegetable she could get my brother and I to consume was a victory in those early years.  Fortunately for her, as a child I loved those canned green beans. Canned green beans do not have any weird stems, they were easy to chew, and probably had a lot of added salt- what’s not to love as a five year old?

As I have grown up and developed my own habits in the kitchen, canned fruits and vegetables is something I generally try to stay pretty far away from.  I eat canned beans, but that’s about it. Thus, when I moved out of my parents home, I stopped eating green beans from a can, and pretty much forgot about the vegetable all together. That is, until last week.

While produce shopping I noticed that my grocery store had an enormous pile of green beans on sale last week. They looked so fresh and healthy; I immediately got a craving for them!  So that night I threw together this recipe, served them up with my dinner, and was happy all around.  Grateful for the simple things in life.

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Ingredients:

  • 1 Tablespoon olive oil
  • 2 Pounds green beans
  • 3 Tablespoons orange juice
  • 1 teaspoon orange zest
  • 1 ½ teaspoons minced garlic
  • Optional: dash of salt and shredded parmesan cheese

Directions:

  1. Preheat the oven to 350˚F and brush a baking sheet with a thin layer of olive oil.
  2. Rinse the green beans and remove the stems if desired.
  3. Combine the orange juice, orange zest, and minced garlic in a large Tupperware. Add the green beans, seal, and shake until the green beans are coated in a thin layer of garlic and orange juice.
  4. Spread the green beans out on the baking sheet and bake for 20 minutes, flipping in the middle.
  5. Serve warm with shredded parmesan cheese and a dash of salt. Enjoy!

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Notes and Tips!:

  • Source: A Rented Kitchen
  • If you like this recipe, check out these other delicious dishes from ‘a rented kitchen’:

Mozzarella and Basil Stuffed Eggplant Slices

 

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There’s something about Basil and fresh vegetables that just feels right for summer nights.  Usually when I am craving some fresh basil and veggies I’ll throw together some pasta or make a pizza- easy go-to meals.  A few nights ago however, I was in the need of something a little lighter, which led me to this delicious dish.

This dish has a lot of the flavors associated with pizza or pasta, but substitutes out the bread and carbs with delicious roasted eggplant, making this a nutritious and delicious gluten-free option.   You’ll feel like you’re eating a pizza with the delicious melted mozzarella, Italian seasoning, and basil, however your body will feel much better than it does after pizza.

Serve these eggplant rolls as an appetizer or as a meal for two, with a big bowl of fresh fruit and a toss salad.  Summer has arrived!

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Ingredients:

  • 1 medium eggplant
  • 4 Tablespoons olive oil
  • 1 cup grated mozzarella cheese
  • 1 Tablespoon fresh chopped basil + leaves to garnish
  • 1 -14 oz. can of chopped tomatoes (with added herbs)
  • Italian herb seasoning mix (optional)

Directions:

  1. Preheat the oven to 400˚ F and lightly brush a baking sheet with olive oil.
  2. Slice the eggplant lengthwise into 8 thin slices.  For the slices on the end and that primarily have skin on one side, feel free to grate some of that off (the skin can be slightly chewy if not cooked long enough!).
  3. Brush each slice with olive oil, place on the baking sheet, and bake for 10 minutes.
  4. Remove the eggplant from the oven and sprinkle each slice with mozzarella cheese and basil.  Roll each slice up and place in a single layer baking dish.
  5. Pour the can of chopped tomatoes over the eggplant slices and return the dish to the oven. Bake for an additional 10 minutes, or until the sauce bubbles and the cheese melts.
  6. Remove the slices from the oven and garnish with additional basil leaves and a sprinkle of Italian herb seasoning mix on top.  Serve warm and enjoy!

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Notes and Tips!:

  • Yield: 4 servings
  • Source: Easy Vegetarian Cookbook by Love Food
  • If you like this recipe, check out these other yummy dishes from ‘a rented kitchen!’:

 

 

 

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Roasted Eggplant with Tomatoes, Mint, and Goat Cheese

Filo-Wrapped Asparagus with Two Dipping Sauces

Filo-Wrapped Asparagus with Two Dipping Sauces