inexpensive

Spicy Avocado Tuna Melt

[heart_this] · May 30, 2017 · Leave a Comment

If the last tuna melt you had was on sliced white bread with mayo and zero flavor, you have been missing out on an upgraded, spicy version that is still budget friendly. Today on Food Network Snapchat Discover I’m taking a $1 can of tuna and adding Sriracha, jalapeño, spicy Gouda cheese and more to take it to a gourmet level.

Every once in a while I like to pick up a can of tuna to have on hand in my pantry. When I’m in a hurry, have zero groceries or am looking for a budget friendly meal, tuna melts are the way to go. The spicy flavors are not overwhelming, but contrast perfectly with the creamy avocado and the crunchy toast. The Greek yogurt makes the tuna mix creamy, but lighter than the traditional option. The cheese on top gets gooey and bubbly, then the broiler makes it golden brown and a little crisp.

Spicy Avocado Tuna Melt

Author: Gabriela Rodiles

Prep time: 5 mins

Cook time: 3 mins

Total time: 8 mins

Serves: 1 toast

Ingredients

1 can tuna, drained
2 tablespoons Greek yogurt
1/2 stalk celery, minced
1/4 a jalapeno, diced
1 teaspoon Sriracha
1 teaspoon cilantro
1/4 lemon, juiced
1/4 teaspoon, salt
Fresh ground pepper
1/2 avocado, smashed
2 slices Gouda cheese, spicy or chipotle preferred
1 slice thick bread (I love multigrain sourdough!)

Instructions

Toast bread until golden brown.
Mix together tuna, yogurt, celery, jalapeño, Sriracha, cilantro, lemon, salt and pepper.
Spread smashed avocado on toast, add tuna mix and top with two slices of cheese.
Broil for a few minutes until cheese is melted, toasted and bubbly! Watch for the timing depending on your oven, but probably a few minutes.

When I was recipe testing I could not stop eating this. Lunch or dinner – it is such a winner. Don’t forget to head over to Food Network Snapchat Discover today to watch me whip this up. When you open your Snapchat app, swipe over until you see the brands and click on Food Network! I’ll be on there in my kitchen cooking away and making this Spicy Tuna Avocado Melt.

Love food. Love self. Love life.
Gabriela

Baked Rigatoni with Veggies

[heart_this] · May 4, 2017 · 1 Comment

One of the biggest things I hear from friends is the question, “What should I make for dinner tonight?” After I had the flu a few weeks ago, I was craving a big bowl of comforting pasta that was quick and easy to make. Whenever I’m looking for an easy and cheap dinner, I always turn to pasta with ground turkey and veggies. Tossed together in casserole form, this dish is balanced with colorful produce–bright green kale, red bell peppers and yellow squash–plus has the comfort of cheesy noodles. With summer farmers’ market season coming up this weekend, you could put any summer produce in here: rainbow chard, cherry tomatoes, zucchini and any color peppers.

When you toss everything together and bake it in a square pan with extra cheese it feels especially comforting and like a gourmet casserole. The sweet pepper, chewy kale and soft crunch of the squash all add to the pasta. I love using ground turkey for lean protein, but you could sub ground beef or simply remove altogether for a vegetarian dish. The vegetables and ground turkey make pasta feel a little “healthier,” but you know what I say…everything in moderation!

Baked Rigatoni with Veggies

Author: Gabriela Rodiles

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Serves: 4 servings

An easy pasta casserole with colorful vegetables, ground turkey and cheese.

Ingredients

0.5 pound ground turkey
9 ounces rigatoni or another pasta
1 bell pepper, diced
1/2 of a yellow squash or zucchini, sliced into half moons
2-3 cups Tuscan kale
2 1/2 cups marinara sauce
1/2 cup shredded cheese, plus more for topping
1 teaspoon olive oil
Salt and pepper

Instructions

Preheat oven to 350 degrees.
Bring a big pot of water to a boil and cook pasta according to package directions, just undercooking so noodles are al dente, or slightly chewy (about 9-10 minutes).
Cook ground turkey over medium high heat in a large skillet until browned or just cooked through. Remove from pan.
Add olive oil to the pan and then add diced pepper and squash. Season with two generous pinches of salt and pepper. Cook until soft and slightly charred, about 5-7 minutes. Add kale and cook until wilted and vivid green in color, about 1-2 more minutes.
Add cooked noodles, browned turkey, marinara sauce and cheese into pan. Toss to combine.
Pour pasta mixture into a 9×9 square pan. Top with layer of extra cheese.
Bake for 20 minutes or until cheese is melted and golden brown.

This dish ended up not only being something to comfort me during the flu, but has been a weeknight favorite since. I can’t wait to hear what you think and how you customize it in your weeknight dinner life.

Love food. Love self. Love life.
Gabriela

Easy Lunch: Shaved Brussels Sprouts Salad

[heart_this] · Apr 12, 2016 · Leave a Comment

butternutsquashsalad

With this cold and rainy streak of April, I’m feeling like roasting veggies again. Butternut squash, sweet potatoes and carrots are a few that roast beautifully since they their natural sweetness comes out and the edges get caramelized. All three of these would work perfect in this salad. As you’ve seen on my Sunday Meal Prep stories on Snapchat (follow along with me: gourmetgab), I make a big batch of the salad and eat for several days at work. This particular salad held up so well because instead of the typical spring mix lettuce or spinach I used shaved brussels sprouts!

butternutsquashsalad

I used to think of Brussels sprouts and roasted vegetables as fall foods, but living in Indiana this year where there are actually seasons has me thinking twice. On these gloomy spring days, I still crave something hearty. The Brussels sprouts definitely add a give great body to this salad. You can buy them pre-shaved at Trader Joe’s or slice them up thinly yourself. In this salad I also added farro, dried cranberries and slivered almonds. The farro grain adds great texture and nutrients to keep you full for hours past lunch. It’s full of fiber and has a delicious nutty flavor. The dried cranberries add a surprise tart and chewy bite. Several kinds of nut would work well in this salad: toasted almonds, candied pecans or even pepitas (pumpkin seeds)! I used slivered almonds, but use whatever you have in your pantry. Dress the salad with a vinaigrette dressing right before you are ready to eat. It’s as simple as that!

Shaved Brussels Sprouts Salad

Recipe Type: Salad

Author: Gabriela Rodiles

Prep time: 5 mins

Cook time: 30 mins

Total time: 35 mins

Serves: 4

Ingredients

1 package shaved Brussels sprouts
2 tablespoons olive oil
1/2 teaspoon salt and pepper
2 cups roasted butternut squash (used in photos above), sweet potatoes or carrots
1/2 cup cooked farro
1/4 cup dried cranberries
1/4 cup slivered almonds
Feta, goat or gorgonzola cheese (optional)
[url href=”https://gourmetgab.com/1-minute-vinaigrette-dressings-video/” target=”_blank”]Balsamic vinaigrette dressing[/url]

Instructions

Preheat oven to 425 degrees. Toss vegetable of choice in about 2 tablespoons olive oil; season with salt and pepper. Roast in the oven until tender and slightly caramelized. About 25-30 minutes.
While vegetable is roasting, cook farro on the stove according to package directions.
Prepare balsamic vinaigrette. See video here!
Remove roasted vegetable from the oven and let cool.
Divide ingredients into small plastic containers: Brussels sprouts, roasted vegetable, farro, dried cranberries, almonds and cheese if adding. Reserve vinaigrette dressing until right before eating.

Love food. Love self. Love life.

Gabriela

Lentil and Kale Soup

[heart_this] · Feb 7, 2013 · Leave a Comment

Lentils are quite possibly one of the easiest ways to add protein and fiber to your diet without breaking the bank. Although they may be super healthy and ridiculously inexpensive, I think they are very underrated. Don’t you agree? That is why I love this soup. It highlights the lentils with the hearty kale, diced veggies and ground turkey meat.

This soup was really simple to make, and used many similar base ingredients to the chicken noodle soup. Onions, carrots and celery are the soup essentials. After chopping the veggies, all the preparation entails is stirring and waiting to enjoy!

The ground turkey makes the soup more filling and hearty. I probably wouldn’t eat nearly as much meat if I didn’t sneak it into my soups for nutrients. You could leave this out to make it vegetarian, or even use ground beef.

Don’t the carrots add the prettiest pop of orange?

The real color comes from the amazing kale! The green just pops and adds another huge source of nutrients. It appears to have a thick, leaf-like texture before, but when it is cooked down in the soup it adds a nice chewiness. You could also add spinach to the soup if you had that on hand instead.

After only thirty minutes, the soup is ready to eat! The bold green kale turns into a darker color eventually, but it still holds it’s taste. I keep my soup in the fridge for about 5-7 days and it maintains flavor. I mix up my side dish with the soup to keep a variety. It’s great paired with a grilled cheese, crackers or garlic toast. Thank you Seattle Times for the inspiration!

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Love food. Love self. Love life.
Gabriela

Chunky Chicken and Vegetable Soup

[heart_this] · Jan 16, 2013 · 2 Comments

Chicken Soup really is food for the soul. It somehow manages to fill us up with good, warm flavors that make everything else in life better. During my first week in my first college apartment, some Chunky Chicken and Vegetable Soup was exactly what my soul was craving.

After winning this magnificent Le Creuset French Oven from Table for Two Blog, I knew I could take my cooking to a whole new level. What I did not realize was how easy making great dishes would become. I simply browned the chicken breasts, sautéed the veggies, added chicken stock, water, pasta and half an hour later I had the perfect chicken noodle soup.

The batch I made ended up being quite large (a few too many noodles got dumped in!), but the two left-over tupperware containers will last me all week! So far, my soup has been a huge time saver…only two minutes in the microwave and it’s ready to go.

Tip for the week: While your soup is simmering, finish washing and cutting the extra celery. Once it’s ready to eat, it won’t have a chance of being forgotten in your produce drawer!

Speaking of veggies, this soup is so versatile you could practically add any veggies you have in your fridge. Next time I’ll add in more carrots and some frozen peas for color.

[gmc_recipe 2185]

I hope this simple, homemade version of chicken noodle soup warms up your soul and gives your taste buds exactly what their looking for on a chilly day.

Love food. Love self. Love life.
Gabriela