Why do I always toss out the idea of a smoothie for a snack? So delicious!!!
The blender took 60 seconds to clean. I just don’t use chia seeds in my smoothies anymore – they stick to the sides and mean I have to spend 120 seconds cleaning.
Berries. Milk. Banana. Simple + filling!
I was on my own for dinner tonight – Matt arrived home a bit later due to some bakery projects (bagging granola – ack!)
But he was thrilled to find dinner ready and most of the dishes done!
[Note that I had a completely different dinner planned but when I went to start it I found my spaghetti squash ROTTING on the bottom!! Argh! I rarely throw away fresh ingredients like lettuce or green veggies, but why do roots and gourds always go bad on me!?]
I roasted up everything – fingerling potatoes, tofu and green beans. Everything was rubbed in herby olive oil and the beans were also seasoned with garlic chili sauce.
This was one of those meals that I like to call 30:20:10. The taters went in a 375* oven for 30 minutes. 10 minutes later I added the tofu. And 10 minutes later I added the beans!
My Pumpkin Oh cake and I have because the BEST of friends!! I look forward to a hunk of an afternoon slice all day long. Only about 2 more slices to go!
[email protected] healthy helper blog! says
Nothing beats roasted dinners! Love the crunch and creaminess of a nicely roasted food!
Maria @ Sinfully Nutritious says
Kaila, you are so right. Roasted vegetables are unbeatable. A potato that is crispy roasted on the outside and creamy like mashed potato on the inside is just impossible to pass up!
Julie H. of Spinach and Sprinkles says
Your flowers are looking beautiful! 🙂 ….I *just* had a green smoothie for supper! Totally delicious! Your friends are pretty great!
Ashley @ My Food 'N' Fitness Diaries says
I would have such a hard time not having that Pumpkin Oh cake for every meal of the day! 😉
Gina @ Running to the Kitchen says
Same thing happened with my spaghetti squash last week. Confession: I cut away the rotting parts and roasted it anyway!
Kelsey says
I so want this for dinner.. What do you use to press your tofu?
KathEats says
I don’t press it – it’s Twin Oaks brand (made here in VA) and it’s extra firm to begin with so there’s not much juice
lindzjane115 says
How do you keep it fresh in the fridge once you’ve opened it (and how long does it last)? I just tried some, but it went bad before I could eat it all!
KathEats says
I usually eat it all at once.. or store it cooked in tupperware
Tracy says
I usually freeze the other half of a block of tofu. It freezes really well!
Amanda says
Your dinner is totally my kind of meal. I love roasted veggie and tofu – so satisfying. I actually find that I crave tofu if I go more than a couple of weeks without it.
I give you credit for portioning out the pumpkin oh cake so well. I would be eating fingerfuls of frosting throughout the day. 🙂
Krystina (Organically Me) says
I wish I had a pumpkin oh cake as an evening friend. 😉
Emily says
It’s always a tragedy when the last slice of birthday cake is consumed. Enjoy it:)
Michelle @ Turning Over a New Leaf says
Maybe the root veggie rot is a humidity issue. I keep my root veggies in my pantry, which is super-dry! It actually hurts my eyes to walk in there because it’s so dry! I’ve also been known to nest winter squash and potatoes in paper filler packaging material or hay in there to keep the bottoms of my veggies dry. I’ve had potatoes keep for MONTHS in there!
KathEats says
Yes, I admit, I do not store them properly
Melissa @ HerGreenLife says
Super easy winter squash storage tip: Save the plastic mesh bags from grocery-store onions or citrus. Place squash in bag and hang in the pantry, basement, etc.
Winter squash often go bad because of bruising from their own weight if they’re resting on a shelf, basket, etc. Hanging in a bag that also allows airflow solves that problem. We’ve used this method to enjoy our garden-grown squash, harvested in October, as late as April or May.
Averie @ Love Veggies and Yoga says
That cake. Wow. I wish I could sample it because it just looks incredible.
I love the 30-20-10 idea. Never thought of it that way but that’s a great idea. I need to do more meals like that.
Caitlyn says
I love the simplicity of your meals, yet so creative and full of flavor! Very inspiring.
Enjoy your Pumpkin Oh Cake!
Rebecca says
I hope Matt’s bringing home a bag of that granola for you 😉 Yummy dinner!
KathEats says
He did not! Said I have to go in to get it 🙂 I will!
Cait's Plate says
That is the EXACT ratio I do when I do taters/tofu/brussels! 🙂
This dinner looks absolutely fabulous!
Sarena (The Non-Dairy Queen) says
I would say that was a perfect fix for a rotten squash! Dinner looks amazing!
Ali @ Peaches and Football says
Must be real tough eating that pumpkin cake for more than one day in a row!! 🙂
Those potatoes look superb, by the way!
Stef @ Living HI says
For me, with gourds and potatoes, I feel like I have such a larger window of time to use them compared to greens. So they sit and sit and sit and I lose track of time and then go bad 🙁 It’s so sad.
KathEats says
I think I have that same mentality..
Brittany @ little b's healthy habits says
I LOVE roasting my veggies! It gives them a completely different, but good taste.
Chetney (Czesia's Adventures) says
You always make me so hungry! I really need to start eating more smoothies too, I always just say no because of the dishes! I’ll have to learn by your example!
Katie @ Peace Love and Oats says
Haha I’m treating my caramel apple the same way! one bit each night!
Becca @ Southernrunnergal says
One of these days I am going to put my inspiration of your dinners into action and stop with the “single gal dinners” of rice and veggies or peanut butter and banana sandwiches:)! Roasting veggies still sounds like something I could mess up, but maybe I’ll give it a try later this week!
Natalie S. says
Yum! I used my blender today to make salsa and was reminded of how easy it is to clean! That’s weird that your gourds go bad fast–mine take FOREVER to go bad. Then again, they’re not organic, so that’s actually kind of scary…
Christy says
I love that dish towel you have your blender drying on…do you hang it up to dry or do you leave it on the counter?
KathEats says
It’s a dish drying towel from Bed, Bath and Beyond. LOVE them because I put them out to dry dishes and then tuck them away when I’m done – no cluttered dish rack required!
katie @KatieDid says
Bought my first spaghetti squash today… very excited to give it a try! I’ll be taking a look into your recipes for some inspiration I’m sure.
Liz @ Tip Top Shape says
That dinner looks absolutely amazing!!! I’m sure Matt was happy to come home to it–and to you, of course 😉
Kelsey says
Dryness won’t necessarily help keep tubers fresh. I live in Colorado Springs (cactus grows here, ‘nuf said) and mine rot if I leave them too long…. UNTIL my in-laws bought me THIS (http://www.amazon.com/Potato-Vegetable-Keep-Sack-Orka/dp/B0030F5KAW) for my birthday! They live in Idaho, and KNOW THINE TUBERS.
This thing works great! Just ate some old potatoes that had not a speck of green, were not flaccid, were not moldy this weekend. Still have two very old sweet potatoes that I forgot about in there! Fun surprise, not squishy surprise.
Annette @ EnjoyYourHealthyLife says
OH that cake looks SOOOO good. YUMM.
I love easy dinners. ANd smoothies. ANd good food. I like your post 😉
Mama Pea says
Not to rub it in, but I ate a spaghetti squash tonight that I had since August. And it was gooood.
KathEats says
No way!
Logan says
I would really like to know how you stored it, Mama Pea. I don’t have such good luck with winter squash either or potatoes.
Christine @ Oatmeal in my Bowl says
I just as well had to throw out my tindora today. so sad 🙁 because my girl friend gave me serrano peppers from her garden to make the dish. So, I hope the Indian store will have more tindora. It’s not a common item in my neck of the woods.
So, I had soba noodles, butternut squash roasted with evoo and thyme, and broccoli topped with lemon-pepper. Simple but delish. hit the spot. 😉
Jackie says
Dinner looks fabulous as usual! I would recommend just stirring in the chia seeds at the end. That way they don’t stick to the blender and it makes for easy cleaning.
KathEats says
Great suggestion!
Angel7 says
Those flowers are absolutely gorgeous!!!
http://faithfulsolutions.blogspot.com/
Khushboo says
Two slices left sounds ideal…just enough before the next cakes comes out 😉
Lynn @ the actor's diet says
Love those kids of roasted dinners too. That’s how I cook most meals in the winter.
Brittany says
Yum!! Roasted makes everything better. I usually toss the idea of a smoothie for a snack too. I’m too lazy to clean the blender!
Emily @ Life on Food says
Yes, the chia seeds sticking always annoys me. What a great alternative dinner. I love the throw things on a pan and stick it in the oven meals. Now that it is cold, I can use the oven and not the furnace.
Brittney says
I had to throw out a spaghetti squash last night, I didn’t realize it was rotten until after I cooked it though. So disappointing!
Shelley says
Your blog is so inspiring! Whenever I get in a food rut, I look at your gorgeous pictures and get ideas. Way more fun than a cookbook. Thank you!
KathEats says
Thank you Shelley!
Erin at Hungry Heart says
I am definitely trying roasted green beans with chili garlic sauce!
Most squash will last for months, as long as they are cool (not below 40 degrees) and dry. Unless they have some sort of surface or skin defect. Then you have to use them right away.
When in doubt I ask the farmer at the farmer’s market the best way to store them. I find they are always willing to give tips.
Molly @ RDexposed says
The same happened to me last night. Boy works late. Boy walks through door right when dinner is done. It makes me feel like I’m in the 40’s.
PS, now I am staring at my spaghetti squash from across the room to see if it’s rotting, too!
Karen says
I’ve experienced similar squash-gone-bad disappointments. During this seasonal transition period, my guess is that the root veggies are exposed to summertime temps in transit, which may attribute to their short shelf life. Plus, it’s hard to keep them at the ideal temp. – not too cold (fridge), not too warm (kitchen counter) – once they arrive home. I’ve been erring on the side of caution lately by restraining myself from stocking up too far in advance, buying only what I will plan to cook in the next few days. I have also been refridgerating – on the lower shelf, side door – for a couple of days until use, as the temps in my house have been summertime-warm and humid in recent weeks. Neither are ideal solutions, but well worth it for all the goodness they deliver!
Ahhhh…chia seeds (and quinoa kernels) can be found lodged in every nook and cranny and every cooking utensil I own – so messy!
Jen says
You refrigerate squash? I leave acorn and butternut on the counter since they are out like that in the grocery store. It’s only zucchini that I put in the fridge. Of course, after I cook the squash, any leftovers are put in the fridge.
Karen says
Jen – Normally, I too set my squash on the counter and they stay fresh for several weeks. But, given the warm difficult to control temps in my kitchen during the fall, my squash have been going bad quickly. So, this has been my temporary – though not ideal – solution. I wouldn’t recommend keeping root veggies in the fridge for long periods. (Remember that grocery stores stock their inventory of squash in their cold storerooms, and the shelves that display the squash in the grocery store are slightly cooled from below. Also, the air temps in grocery stores’ produce sections are quite chilly – much colder than that of my condo kitchen during this summer/fall weather.
Jen says
Good points.
Lee says
Your meal looks delicious. I actually have potatoes (although the sweet variety), tofu and green beans in the house. Perhaps I’ll make something similar for dinner tonight.
Chelsea @ One Healthy Munchkin says
I love roasted dinners, but I hate it when they all require different roasting times because I feel like I’m constantly running back and forth to the kitchen. 😛
Ashley @ Coffee Cake and Cardio says
Roasted potatoes are the BEST!! Awesome cake too!
Fran says
I love the 30:20:10 idea! I don’t roast things as often as I should because it can get so complicated with things that need to cook for different lengths of time. Thanks for the idea. I’ll give you credit when I use it!! 😉
Katie @ Talk Less, Say More says
Mmmmm…I really need to try roasting my tofu like that. I get intimidated by tofu and all it’s ability. I always end up cooking it the same way. It’s delicious but it’s time to branch out!
[email protected] Flying ONION says
I’m having tofu tomorrow night…love the looks of your dinner, Kath! 😀
~Christy @ wonderofallthings says
love 30:20:10! 🙂 Looks fantastic, as always!! (Could also be that i’m hungry!)
bitt says
i have a suggestion to put the chia seeds in at the end. just stir some in. they will be more whole this way but they won’t stick to the blender.
Meg says
Mayhaps I will roast myself some tofu this evening… good idea!
Megs
Michaela says
love roasted veggies and tofu!!
Lindsay says
I want that table cloth with the bike on it so bad!! Etsy???
KathEats says
Yep- Oh Little Rabbit
Alexis @ hummusapien says
I know what you mean about chia seeds sticking to the sides….it’s the worst when they get caked on there! But the smoothie looks great! Love the color 🙂
Kelly @foodiefresh says
I find that if I add the chia seeds last after everything is blended, they get sucked into the smoothie and don’t have an opportunity to stick to the sides.