Vegetables Archives - Chez CateyLou

Carrot Cake Cookies

March 28, 2014 by Cate 48 Comments

These carrot cake cookies have all of the warm and delicious flavors of carrot cake baked into a soft and chewy cookie!

Happy Friday everybody! Is anything better than Friday? I really don’t think so! Sure you still have to wake up and go to work or school – but the promise of the weekend is ahead. It is such a great feeling! And what better way to celebrate Friday than with cookies – carrot cake cookies to be exact. How’s that for some alliteration?!

These aren’t just any carrot cake cookies – these are for the Mystery Dish challenge! That’s right, it is already time for another Mystery Dish challenge. In case you missed some of my other posts, Mystery Dish is a fun group that I’m part of with some of my blogging friends. Every month, the host sends out a list of ingredients, and we have to come up with something using the “mystery” ingredients. It is kind of like the show Chopped, with a lot less pressure!

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Thai Roasted Kabocha Squash

March 19, 2014 by Cate 27 Comments

Kabocha squash is roasted with shallots, tossed in a Thai style vinaigrette, and topped with fresh cilantro. There are so many amazing flavors in this Thai Roasted Kabocha Squash!

With spring only one day away (allegedly…the sleet on my way to work says otherwise), I need to share one last wintery veggie recipe with you – Thai roasted kabocha squash! While I am so excited for spring and all of the delicious veggies that the season brings, I am a little sad to see squash season go. I loooove squash. And particularly Kabocha squash! However if I had a hard enough time finding it in peak squash season, I’m sure I won’t be coming across it for the next few months.

And speaking of squash season, I need to RUN to ABC Kitchen ASAP to get one last fix of my beloved Kabocha squash toast. TheBetterHalf, if you are reading, let’s go after work!

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Creamy Buffalo Chicken Quinoa Bake with Broccoli and Kale

February 17, 2014 by Cate 22 Comments

Hearty quinoa is mixed with buffalo chicken, kale, and broccoli, then topped with a creamy cheese sauce. This is healthy comfort food at its finest!

The never-ending debate: what to eat for dinner? I’d like to tell you all that I cook a healthy and balanced dinner every night for TheBetterHalf and myself……but I don’t. It is just so hard to find the time!! That is why I just love recipes like this Buffalo Chicken Quinoa Bake!! I can make it on a lazy Sunday, and then we have a healthy and delicious dinner ready on Monday! It has all the components of a balanced meal in one, and it tastes AMAZING.

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Avocado Hummus

January 8, 2014 by Cate 41 Comments

If you like guacamole, you are going to love this Avocado Hummus! A healthy, filling, and delicious snack that’s quick and easy to make!

One of my favorite light meals is veggies and hummus. They are healthy, filling, delicious, and quick! I love to put together a beautiful platter of fresh vegetables with a big bowl of hummus in the middle. It comes together so quickly but the finished product looks like you really put a lot of work into it. I love that!

I must admit that usually I buy hummus – but every time I make it I ask myself why I don’t do that more often because it is SO easy and So delicious! Plus you can flavor it any way you want. This recipe is for avocado hummus – if you like guacamole, you are going to love this dip!…

Sherry Charred Brussels Sprouts

November 20, 2013 by Cate 16 Comments

These Sherry Charred Brussels Sprouts are my new favorite way to cook this veggie! The brussels sprouts are so easy to make, and are so flavorful!

It is Thanksgiving Week day 3! So far we’ve had Haricots Verts and Stuffing (TheBetterHalf’s favorite) and now it is time for my favorite – Brussels Sprouts! I know, it is hard to believe that I choose brussels over pie, but it is true. I just love brussels sprouts! There is something about their flavor -when they get all browned and crispy that I just can’t resist.

We eat brussels sprouts all the time, especially in the winter. I have no self control around them – I actually have to make only two (large) servings or else I just won’t stop eating them. I usually roast them in a 400 degree oven tossed in some olive oil, salt, and pepper. But for our Thanksgiving Week, I decided to try a new recipe, one for the best brussels sprouts that I have ever eaten.

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