If you like plant-based meals, here is a veritable vegetable feast! This Ratatouille (adapted from allrecipes.com) is as colorful as its name and so flavorful you might lose sight of its incredible health benefits. One thing about planning this dish is vegetable size. Ideally, the eggplant, zucchini and yellow squash would all be about the same diameter. But, in the real world, almost impossible. Eggplants are big. I mean, like, watermelon big (Well, not that big, but they do get large). When I find a small one I feel I’ve totally scored! The most work-intensive step to this dish is
I make this meal year-round, but it’s especially useful when you’ve got a bunch of leftover turkey. I adapted this recipe from Pepperidge Farm years ago. The original calls for cooking halved chicken breasts and then wrapping each in a piece of puff pastry. After making this many times, I found that I preferred using cooked shredded meat. Not only is it easier to assemble in the pastry, but it’s also much easier to eat. The fact that shredded meat can be plentiful after Thanksgiving or from any poultry meal makes it a huge bonus! No one’s going to call
There’s one thing almost guaranteed after Thanksgiving: leftovers. Turkey sandwiches are very popular in my house. B-u-u-t, that gets old. So, I turn to turkey pot pie. I got this recipe years ago from a co-worker, and I think it was originally adapted from campbells.com, due to its use of canned soup. Pot pie has a somewhat checkered history; evoking those days of beer can pyramids and dry, tasteless frozen TV dinners. But this recipe redeems the humble pot pie, especially when home cooked. It’s a great way to use a bunch of leftover turkey – any poultry will work
Slow Cooker or Instant Pot Pepper Steak is a classic dish that warms you through and through on a chilly evening. It is often described as “Chinese American” but it feels mostly American to me. I guess soy sauce as an ingredient qualifies it as a little Chinese? Either way, Pepper Steak is simple and satisfying. I’ve made this many times in a slow cooker and recently adapted the recipe for Instant Pot use, for even faster and more convenient preparation. To start, beef is cut into strips. The recipe calls for sirloin, but I have used many different cuts
Meatloaf is a classic meal that doesn’t seem to get a lot of attention these days. Did it go out of style? Not in my kitchen. I’m feeding carnivores and meatloaf delivers the goods. In the old days, when I was feeding a family of four and working full-time, I would prepare the meatloaf mixture the evening before and stick it in the fridge. The next morning, I would place it in the oven and pre-set the timer to start cooking before I got home. That way, I could concentrate on side dishes during those precious minutes before serving dinner.
When I started to move toward more plant-based meals, I knew pasta sauce would be an issue. Who doesn’t love a big old plate of spaghetti? Wonderful stuff. But vegetarian pasta sauce? Hmm. At a restaurant this typically means just a tomato (marinara) sauce to coat your noodles. Tastes great, but that’s a meal of 100% simple carbs. That will not satisfy an appetite, unless you’re training for the Iron Man. I wanted a better solution. My sauce had to be tomato-based, it needed protein and I really wanted veggies in there. I experimented with different combos and found there
Halloween is almost here and while costumes and candy distribution get top priority, don’t forget to have fun at meal time! I make stuffed peppers every year, and love to carve Jack O’ Lantern faces into each pepper. It takes only a few extra minutes and turns an everyday meal into a Halloween treat. Spooky good! For a meal as iconic as stuffed peppers, I turn to a trusted source: Betty Crocker. Betty tells us to make our stuffing from one pound of ground beef, one cup of rice, a garlic clove and tomato sauce. When the peppers are stuffed
This classic beef stew can be made in a Crockpot or Instant Pot to produce a delicious, warming stew for a cool weather meal.
This one-pot meal can be ready in under 30 minutes! Perfect for busy weeknights!
Meatballs are pretty easy to make – so quick! But, there’s a way to launch your meatball dinners into hyperdrive by freezing the meatballs. Yes, you can freeze them (gives you chills, amirite?). Now you know the secret to the poetically named: Make-Ahead Meatballs recipe. And, here’s another plus: You can please everyone at the dinner table by making these morsels for carnivores and keep a portion of the sauce meatless for those who prefer it. The recipe is pretty straightforward with simple seasonings that complement a variety of sauces. The proportions are suitable for 1 ½ pounds of ground
Pack a bowl full of colorful fresh vegetables and healthy protein!
When schedules are crunched and there’s hardly time to think, much less plan a meal, don’t forget about breakfast. For dinner, I mean. And let’s face it: EVERYBODY loves pancakes. Oh wait – no pancake mix in the pantry? Worry not, pancakes are super-simple to make from scratch! This recipe comes from allrecipes.com and uses staple ingredients, which I always have on hand. It takes minutes to mix together and just a few more minutes for cooking time. The recipe says it serves four but let’s be honest … in my house it serves 2. Your results may vary. 😀
(Also known as “Kebabs”) The first formal cooking class I took (aside from Junior High Home Economics) was for Chinese cooking. It was the 1980’s and I worked at a hospital that offered sports leagues and enrichment classes to employees. What fun! My co-workers and I, all lovers of Chinese take-out, signed up to learn how to make it ourselves, and we had a blast. But the real winners were the guys playing basketball in the same building. They worked in various departments of the hospital, and felt comfortable showing up at the door the minute they smelled us cooking.
Have you ever heard of a “Juicy Lucy”? No? In that case, I will consider this my public service message for the day J. A Juicy Lucy is a cheeseburger with cheese inside the patty instead of on top resulting in a melted core of cheese. Cool, hey? Two bars in Minneapolis claim to be the inventor of the burger, though other bars and restaurants have their own interpretations. One, “Matt’s Bar, where I had my first JL (and not my last) ” uses a different spelling: “Jucy Lucy.” Cooking the cheese in the burger gives you two “wins.” The
Make it Vegetarian OR Meatlovers! Pizza is America’s favorite food, according to a survey by the California Pizza Kitchen. (I’m sure they were COMPLETELY unbiased, LOL). But it is summer, and we love to grill. So can we combine these two loves? Yes, we CAN! Grilling pizza is essentially just a technique to get used to, particularly for the crust. Once you have that figured out, the rest is easy. The pizza can then be customized with whatever ingredients are preferred. Please note: I do all my grilling on a gas grill. In theory this can also be done on
This is one of my “go to” dishes, any time of year. It takes a mere 3 ingredients and only minutes to assemble. With two of those ingredients being quinoa and broccoli, this dish packs a punch of superfood action covered in one swell foop! AND it’s truly delicious! Since May is coming to a close I wanted to be sure to mention that it is Celiac Awareness month. Celiac disease is an autoimmune condition in which the ingestion of gluten leads to damage to the small intestine. So many people seem to be affected by this! Fortunately, there are
Since Memorial Day is upon us, I thought I would post this recipe just in case you’re about to throw some sausages on the grill, and are worried about having leftovers. This stew is so yummy, you might want to cook up some extra on purpose! The recipe is meant for bratwurst or Polish sausage, but really almost any sausage will work. When I made this recently I used 4 bratwursts and 2 Italian sausages – naturally, because that’s what was in the fridge! I can’t give you a link for this recipe, because I got it before there was
If you are looking for a salad that is bursting with bright, fresh flavors, look no more! This “Middle Earth” delight has a simple vinaigrette dressing that, through some alchemy, “pops” the flavors of the tomatoes and cucumber; “crunches up” the taste of romaine lettuce; and smooths the palate with feta and chickpeas. Kalamata olives provide the “Ta dah!” moment with an exclamation point of piquancy. I absolutely love the flavors and textures of this. Transport your taste buds to the Mediterranean! This recipe comes from The Complete Mediterranean Cookbook, from America’s Test Kitchen. I made a few small adjustments
Includes Dry Rub Recipe for Chicken or Pork Memorial Day is coming and you’re probably planning to grill, but if the weather is sketchy or more meal choices are desirable, pulled pork is an excellent and easy choice. Plus, you can make it in your Instant Pot, which frees up other cooking methods for additional menu items. If you don’t have an Instant Pot, just use this rub. Then, slow-cook your meat in the crockpot (at least 6, up to 12, hours on low). Dry Rub First, the dry rub. A couple of years ago, I started using dry rub
So, do you have a few leftovers from Cinco de Mayo? Whenever I make my Brown Rice and Bean Bake , I love eating the leftovers, but sometimes I like a little variety for it. Of course, you can go with the classic Burrito Bowl: lettuce or spinach with tomatoes, maybe a little sweet potato and avocado, a scoop of the warmed-up Brown Rice and Bean Bake, and you are good to go! Need more? Add cheese! More still? Thrown on some salsa! You get the idea. One day, I wanted something a little more substantial, so I decide to
Here is something a little different for your menu—a Veggie Crunch Wrap! This is similar to the menu item at a Mexican fast food location near you, but if you make this at home, you have control over exactly what is going into your wrap. I have made these with seasoned ground beef, as well as with Salsa Chicken, to rave reviews, but wanted to make a vegetarian version for myseIf. It took me a couple of tries to get what I wanted, and I can tell you that for me, the key ingredient was a nice thick slice of
Instant Pot or Oven This coming weekend will be Cinco de Mayo, so what better time to discuss some Mexican-inspired dishes? I’m going to start with Salsa Chicken because it is a simple way to prepare your chicken to use as the basis for many other dishes. I have prepared this in both an oven and Instant Pot and both work great, so no matter what cooking method you prefer, this is guaranteed to be an easy way to prepare an ingredient for the carnivores coming to your Cinco de Mayo party. First, start with chicken-I prefer boneless/skinless chicken thighs-they