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 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 MoreNachos for Dinner :)
Coconut oil 2-6 cloves of garlic (chopped or minced) – optional 2 jalapeños, chopped (with or without seeds) – optional 1 pound ground beef (see vegetarian substitute below) 2 TBSPs taco meat seasoning Tomatoes (chopped) Avocado (chopped) Cilantro (chopped), divided Lime juice Tortilla chips (preferably blue corn) 8 ounces sharp cheddar (shredded) 8 ounces pepper-jack cheese (shredded) Preheat the oven to 350. Sauté the garlic and jalapeño in coconut oil over medium-low heat for a minute or 2. Add the ground beef and crumble it in the pan using a blunt utensil (etc – edge...
Read MoreItalian Pasta Primavera
2 TBSP pine nuts, toasted (Real) butter (a spoonful for sauteing) (or olive oil if lactose intolerant) 4 cloves of garlic, chopped into chunks 1 jalapeno pepper, diced, with seeds (optional) 1 bunch of kale (or greens of choice) stems removed & torn into pieces (6-12 leaves) 2-3 oz chopped sun-dried tomatoes Fresh basil (large handful), chopped 15 grape tomatoes (give or take), cut in half Kalamata olives (as much as you’d like) 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...
Read MoreCreamy Chicken w/ Mushroom, Onion & Wine Sauce
Real butter Bone-in / skin-on chicken parts (enough to feed 4 people) Salt / pepper to taste 1 large onion, thinly sliced 10 oz (give or take) sliced mushrooms (I use shiitake) Lots of fresh sage & thyme, roughly chopped (reserving half for garnish) Lots of garlic, crushed (I use a whole head because I’m ridiculous) 1 cup dry white wine 1 cup chicken broth 2 cups cream or half & half Melt butter in a large skillet Add chicken parts, coat both sides with butter, and sprinkle both sides with salt & pepper Brown chicken on both sides and remove from pan (doesn’t need...
Read MoreChicken Pot Pie [minus the pie] Casserole
![Chicken Pot Pie [minus the pie] Casserole](https://realfoodtastesgood.com/wp-content/uploads/2018/09/IMG_9320-e1537226108145-186x186.jpg)
2 TBSP real butter 1 large onion, chopped 4 carrots, chopped 4 celery stalks, chopped 1 jalapeno, chopped (optional) Whole head of garlic, peeled & crushed [insert rock-n-roll hand sign here] 1 cup broth 1 cup whole milk or half & half or cream Salt & freshly ground pepper to taste Heaping 1/2 cup frozen corn Heaping 1/2 cup frozen peas 2 boneless / skinless chicken breasts, cooked & shredded 8 to 10 ounces wide, egg noodles, cooked according to package directions LOTS of fresh sage (optional) Heat butter in a large saute pan (I used a 5 qt pan) over medium heat, and...
Read MoreChicken Francese
4 skinless, boneless, chicken breasts Unbleached flour, for dredging Salt & freshly ground black pepper 3 eggs 3 TBSP water (or milk if you prefer) (real) Butter for frying 1 lemon, with rind, cut into thin rounds ½ cup dry white wine 1 cup chicken broth ½ of a lemon, juiced (about 2 TBSP) More butter (optional) ¼ cup chopped parsley Place chicken on cutting board, cover with wrap or paper (I use unbleached parchment paper) and pound with a flat meat mallet until each are about ¼-inch thick Season chicken on both sides with salt and pepper Put some flour in a wide, shallow bowl In a...
Read MoreChicken Cacciatori
1 chicken cut into parts (legs, thighs, breasts, wings) chicken-herb-rub to coat chicken (or simply use salt & pepper) 3 tablespoons butter, ghee, or coconut oil 1 large bell pepper (any color), chopped 1 medium onion, chopped 3 garlic cloves, finely chopped 3/4 cup dry white wine (optional) 1 (28-ounce) package diced tomatoes with juice 3/4 cup chicken broth (increase to 1 & 1/4 cups if omitting wine) 1/4 cup chopped kalamata olives (or 3 tablespoons drained capers) 1 & 1/2 tsps dried oregano 1 tsp crushed red pepper flakes 1/4 cup coarsely chopped fresh basil leaves, divided...
Read MoreTaco Meat Seasoning
4 TBSP chili powder 2 TBSP ground cumin 4 tsps black pepper 3 tsps pure salt 1 tsp garlic powder 1 tsp onion powder 1 tsp crushed red pepper flakes 1 tsp dried oregano 1/2 tsp paprika Combine all ingredients and store in a sealed container. _____________________________________________________________________ SIDE NOTES: ~ This is a great mix to keep on hand. Simply saute ground beef with a some of this seasoning mix (about 2 tablespoons per pound of meat), and lay out a spread of shredded cheese, lettuce, diced tomato, guacamole, salsa, sour cream, rice if you’d like, and...
Read MoreChiles Rellenos Casserole
2 TBSP coconut oil 1 small onion, chopped 2 cloves garlic, minced or crushed 8 New Mexican green chiles cut in half lengthwise, stems / seeds removed and discarded 8 oz Monterey Jack cheese, cut into strips High quality tortilla chips, crushed (I used blue chips this time) enough freshly grated cheddar cheese to cover top of casserole (2 – 3 oz) 2 eggs 1/2 cup milk 1/4 tsp pure salt Roast the peppers, let cool for a few minutes, and peel off their skin. Saute the onion and garlic in the oil until soft and lightly browned, about 5 – 7 minutes. Remove from heat and set aside. Lay...
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