Italian Chickpea Stew
2 TBSP [real] butter 7 oz shiitake mushroom, chopped (give or take), or mushroom of choice 8 cloves of garlic, chopped into chunks 1/2 tsp crushed red pepper 1 dollop of chopped, jarred, sun-dried tomatoes 28 oz can [or box] chopped or crushed tomatoes 2 cans of chickpeas, rinsed & drained 1 bunch of kale (or greens of choice), about 12 large leaves Fresh basil (large handful), chopped Generous drizzle of extra virgin olive oil Salt & pepper to taste Melt butter in a stock pot over medium heat and sauté chopped mushrooms until cooked down a bit (about 5 mins) Add chopped garlic, a...
Read MorePasta and Greens with Garlic, Jalapeño & Basil
2 TBSP [real] butter 4 cloves of garlic, chopped into chunks 1 jalapeño pepper, diced, with seeds (optional) 1 bunch of kale (or greens of choice) stems removed & torn into pieces (6-12 leaves) Fresh basil (large handful), chopped 6 oz pasta of choice, cooked al dente Generous drizzle of extra virgin olive oil Salt & pepper to taste While bringing pasta water to a boil, prep the vegetables (chop garlic, jalapeño, greens, and basil). While pasta is cooking, melt butter in a large sauté pan over medium-low heat, and sauté chopped garlic for about 2 minutes – until just starting...
Read MoreBasic Iced Tea (slightly sweet)
1 gallon of water (16 cups) 14 tea bags 10 TBSPs natural sugar Bring water to a boil in a large pot. Turn off heat, add tea bags, cover, and let steep for 5 minutes. Remove tea bags and stir in sugar until dissolved. Pour into pitcher(s) (allow to cool first if they are plastic) and refrigerate. _____________________________________________________________________ SIDE NOTES: ~ I’ve been making this often over the past several months, but I had to figure out (again) how many tea bags and how much sugar to use to get it the way I like it (I had gone a long time without making it). I...
Read MorePasta & Peas
Butter 1 large onion, chopped 2 cups broth of choice 1/2 lb pasta (small shape like shells / elbows / ditalini, etc) 1 tsp pure salt 1 lb frozen peas 1/2 cup freshly grated parmesan cheese Swirl of olive oil & freshly ground black pepper to taste Melt some butter in a medium sized sauce pot. Add chopped onion and sauté about 5 minutes (until the onions look good to you – depending on how you like them) Add broth, bring to a boil, and stir in pasta and salt. Lower heat, cover, and simmer (stirring occasionally to prevent pasta from sticking to bottom of pan). Add the peas when...
Read MoreEasy Beef Stroganoff
1 lb ground beef 1 onion, chopped 4 cloves (or more) garlic, chopped 8 to 10 oz mushrooms, sliced (I use shiitake) 1 cup broth (chicken, beef, or veggie) 1 cup (8 oz) sour cream (or thick, greek-style yogurt) 1/2 cup (4 oz) cream cheese (I use mascarpone / Italian cream cheese) 4 oz egg noodle pasta, cooked fresh sage to taste 1 tsp salt (or to taste) Ground pepper to taste Brown meat in a large skillet over medium heat. If meat is very lean, add a TBSP of butter or coconut oil to keep it from sticking to the pan. When meat is browned, add chopped onion & garlic & continue to stir...
Read MoreBerry Cheescake Jars
24 ounces of berries (I use a combo of blueberries & raspberries) For the Graham Cracker Crust Layer: 2 heaping cups of graham cracker crumbs 6 Tablespoons brown sugar 1/2 teaspoon cinnamon 1/2 teaspoon salt 1/2 cup melted butter For the Cheesecake Layer: 16 ounces cream cheese, room temperature 1 cup sugar 1 cup sour cream (entire 8 oz container) 1/4 cup fresh lemon juice 4 teaspoons vanilla extract 2 teaspoons lemon or orange zest Combine all of the graham cracker crust ingredients (mix with a spoon until butter is evenly coated over crumbs). Divide about half of the mixture into 8...
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