California Vegetable Sandwich

California Veggie Sandwich | Sarcastic Cooking

I feel bad even calling this a recipe. It is more of an artistic representation of sandwich ingredients. You know, because they call Subway workers “Sandwich Artists.” If Subway workers can be artists, why can’t I?

In high school, back in the dark ages of my existence, aka the vegetarian years, my Mom would make me a vegetable sandwich every single day that rivaled the likes of any sandwich artists’ creation. [Read more…]

Roasted Coconut Curry Butternut Squash and Cauliflower Mash

Roasted Coconut Curry Butternit Cauliflower Mash

Ladies, do you ever have those moments where you float up out of your bodies and look down at yourself and question, “Why am I mothering my husband?” Husband, boyfriend, significant other, what have you. But, does this ever happen to you?

I do not want to be like that, but more often than not I find myself having to remind myself, “Mike already has a mom.” Gosh, I even annoy myself with this sometimes. [Read more…]

Light Green Goddess Dip

As you all know, I have an issue with snacking. I love appetizers, all day erry-day. This year I am trying to cut back on snacking and focusing on eating clean homemade meals during the week, which is unfortunate because the most appetizer-iffic man-holiday is this weekend.

I will most likely give into my urge to splurge on apps on Sunday. I can’t lie to you guys.

I can also try to make some healthier options like this light green goddess dip with vegetables. I feel like a Greek yogurt based dip served with vegetables is the way to go. Well, I guess it will just be a nice break between the wings and pretzel wrapped brats (stay tuned for that winner).

If you too are interested in some lighter app options, head over to We Heart This for the full recipe.

Crock Pot Minestrone

Do you ever look back at some of the things you did when you were younger and ask yourself, “Why in God’s name did I think that was cool?”

For example, remember Tamagachi’s? How cool were we with our Japanese speaking digital pets. I could never keep mine alive. I wasn’t allowed to bring it to school. So when I got home from school I would fling down my Lisa Frank trapper keeper on the kitchen table, run up to my room, check my little animal only to see it wasn’t an animal anymore. It was an angel floating above its old dead crumpled up body.

But, I had one, so it was cool.

I went to a Catholic grade school so we all had to wear uniforms. At the time, the things that made you cool were scrunchies, Nike swoop socks, Jansport backpacks, and DocMarten shoes. Nothing crazy. In fact, I wish I still had my brown DocMarten shoes. They might have weighed fifty pounds, but at least they are still kinda in fashion.

Oh man, remember Hypercolor t-shirts? I always wanted one. My neighbor’s older sister (who was in high school when I was in grade school) had one. I used to think she was so cool because of her Hypercolor shirt. Looking back now, I am so happy I never had one of those shirts. I am a sweaty person as is. I don’t need my shirt to draw any more attention to the situation I have going on under my pits!

I also went through a flannel phase. Not fitted girls flannel shirts…my dad’s old ones. And I didn’t even listen to Nirvana at the time. But I thought I was soooo trendy.

Do you think we will look back on this time in our lives and think what we now think about our adolescence? I am sure we will. Like, oh man, why did I have such large framed glasses and sunglasses? Painting one nail a different color than all the rest, seriously?

You know one thing that never goes out of style? Minestrone. I am pretty sure the origin of this recipe goes back hundreds of years. So, on a day when I doubt my Ugg boot and skinny jean outfit, I am eating something timeless. It is like the Chanel of the soup world, always in style. However, this soup, I can afford.

Crock Pot Minestrone
Prep time

Cook time

Total time


Recipe type: Soup
Cuisine: Italian
Serves: 8 – 10

  • 1 ½ – 2 Cups Diced Zucchini
  • ¾ Cup Diced Red/Yellow Bell Pepper
  • 1 Celery Stalk, diced
  • 1 Carrot, peeled and diced
  • 2 Cups Fresh Spinach, chopped
  • ¾ Cup Diced Red Onion
  • 1, 16 Ounce Can Kidney Beans, rinsed and drained
  • 1, 16 Ounce Can Garbanzo Beans, rinsed and drained
  • 1 Tablespoon Sea Salt
  • 1 Teaspoon Black Pepper
  • ½ Teaspoon Crushed Red Pepper Flakes
  • 1 Bay Leaf
  • 1 Teaspoon Dried Basil
  • 1 Teaspoon Dried Oregano
  • 2 Cloves Garlic Grated
  • 4 Cups Low-Sodium Vegetable Stock
  • 1, 28 Ounce Can Diced Tomatoes
  • 1 Parmesan Rind
  • 1 ½ Cup Whole Wheat Elbow Noodles

  1. Add all the above ingredients into the crock pot, except the elbow noodles. Cover with lid. Set the crock pot to low and cook for 6-8 hours or high and cook for 3-4 hours.
  2. In the last 30 minutes of the cooking, add the noodles. Cover with lid.
  3. Remove bay leaf before serving. Store in an air-tight container in the refrigerator for up to two weeks or freeze and keep for a month or two.

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