tag:blogger.com,1999:blog-24267357964179615922024-03-12T00:51:59.295-04:00The Busy Moms' Recipe BoxTwo moms, two husbands, five kids, and no time to cook dinner. What's on the menu?Joycehttp://www.blogger.com/profile/17014420966181068136noreply@blogger.comBlogger287125tag:blogger.com,1999:blog-2426735796417961592.post-28883521881208389102021-03-21T12:29:00.004-04:002021-03-21T12:32:05.473-04:00Veggie Fried Ramen<p>Eleven Mondays in and we are still on track with our household's 2021 #MeatlessMonday resolution. And we are unexpectedly enjoying it! This is a recipe that I have made a few times now that could easily be modified with some different protein sources if you want to add meat (chicken and shrimp would work great). My kids are totally into Ramen at the moment - a college staple for me back in the day - but I am insistent on adding some nutritional value. The veggies and eggs in this do the trick, and I leave out the packed seasoning in favor of some sesame oil and soy sauce to provide additional flavor. Everyone is happy when this meatless dish pops up in the rotation!</p><p><b>INGREDIENTS:</b></p><p></p><ul style="text-align: left;"><li><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVTra_mnRobfrRqUYP_20ZCcECLecOnfbBlNabWZ4kswRINnMPcoV5bok6JHtpt7wzMoZBF69CDC4WYgPSZnDWm8wNyCAL7RfkEUFDoaUI35OGeJhBLRYnkEAjyAu-yPH0CI0HT1EFpVSt/s3173/20210308_160520.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2268" data-original-width="3173" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVTra_mnRobfrRqUYP_20ZCcECLecOnfbBlNabWZ4kswRINnMPcoV5bok6JHtpt7wzMoZBF69CDC4WYgPSZnDWm8wNyCAL7RfkEUFDoaUI35OGeJhBLRYnkEAjyAu-yPH0CI0HT1EFpVSt/s320/20210308_160520.jpg" width="320" /></a></div>2 green onions (I have omitted this ingredient and it turned out fine!)<br /></li><li>2 large carrots, diced</li><li>2 colorful peppers, diced</li><li>1 cup of frozen peas</li><li>6 eggs</li><li>3-4 packages Ramen</li><li>canola oil</li><li>sesame oil</li><li>soy sauce</li></ul><div><b>DIRECTIONS:</b></div><div><ol style="text-align: left;"><li>Scramble eggs and cook in hot canola oil. Move to a serving bowl.</li><li>In the same pan, heat additional canola oil and cook green onions, carrots and peppers. Add peas after a few minutes and cook until all veggies are tender and hot. Move to the serving bowl with the eggs.</li><li>Meanwhile, cook Ramen for 2 minutes in boiling water. Drain.</li><li>Move the Ramen to the same pan that was used to cook the veggies, add some sesame oil and stir fry for a minute. Add soy sauce to taste. Transfer to the serving bowl; stir all ingredients together.</li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJSFROU7YvKPAhGfaIpTGEt5CGTLBp2VwoEY4YBfdq4Ia3Et-eLevq1n9LNxXXeEYKa98hoMuFSs2dCkQ2XPT4pKIJsZNQdRzpegQwBEg6QScRkrsRiiNP2lD4YYhjpuIoyy2dB0cdYYiX/s4032/20210308_165940.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2268" data-original-width="4032" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJSFROU7YvKPAhGfaIpTGEt5CGTLBp2VwoEY4YBfdq4Ia3Et-eLevq1n9LNxXXeEYKa98hoMuFSs2dCkQ2XPT4pKIJsZNQdRzpegQwBEg6QScRkrsRiiNP2lD4YYhjpuIoyy2dB0cdYYiX/w400-h225/20210308_165940.jpg" width="400" /></a></div><br /><div><br /></div><div><b>Difficulty:</b> easy</div></div><div><b>Time:</b> 20 minutes, total</div><div><b>Source:</b> Modifications of several stir fry recipes</div><p></p>
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<script async defer src="//assets.pinterest.com/js/pinit.js"></script>Joycehttp://www.blogger.com/profile/17014420966181068136noreply@blogger.com3tag:blogger.com,1999:blog-2426735796417961592.post-62612469481133297112021-03-02T20:08:00.007-05:002021-03-02T20:14:25.926-05:00Cilantro Lime Farro and Veggie Bowl<div>As the New Year approached, I decided to commit to Meatless Mondays in 2021, and so far, so good. In fact, I am kinda loving it. To this date, I have not eaten any meat on Mondays this year. Thankfully, I have some vegetarian friends who are helping me out with some recipe suggestions, but I am starting the figure out what works for my typically carnivorous family. For the record, they have yet to complain and, in fact, are largely enjoying seeing what I come up with on Mondays. Not every Monday has a meal like this one - we have had some quick meals of veggie burgers and fries, for example - but this is one of my favorites, for sure.</div><div><br /></div><div>The first time I made this was actually last summer with some veggies from my CSA bag (this recipe also began my love affair with farro). I have made it several times since, the most recent time being the first that I used queso fresco cheese as a topping. As it stands, my kids like the queso fresco on this meal, but my husband and I both prefer the feta. In my opinion, you never go wrong with roasted veggies, farro, and cheese...but add this cilantro, honey, lime drizzle and mmmmm...amazing.</div><b><div><b><br /></b></div>INGREDIENTS:</b><ul style="text-align: left;"><li><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLGypY80tQdDX84KGLCXBbmaqjLL3azLNTLjtXzY-sYgD4B2hfl8fnduiuSJ0kctc29r11YWhO5w1YPcWNLLbLROPHrGfM4Wo-CGNkYR3F9233u_mbnZiPvdfEOPBL8ZnYGy_nm_3gsVKg/s4032/20210301_154618.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2268" data-original-width="4032" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLGypY80tQdDX84KGLCXBbmaqjLL3azLNTLjtXzY-sYgD4B2hfl8fnduiuSJ0kctc29r11YWhO5w1YPcWNLLbLROPHrGfM4Wo-CGNkYR3F9233u_mbnZiPvdfEOPBL8ZnYGy_nm_3gsVKg/w320-h180/20210301_154618.jpg" width="320" /></a></div>3 tablespoons extra-virgin olive oil</li><li>2 tablespoons chopped fresh cilantro</li><li>2 tablespoons fresh lime juice</li><li>2 teaspoons honey</li><li>3/4 teaspoon ancho chile powder</li><li>3/4 teaspoon kosher salt</li><li>1/2 teaspoon black pepper</li><li>2 medium zucchini, chopped</li><li>2 medium yellow squash, chopped</li><li>1 red onion, chopped</li><li>2 red or orange peppers, chopped</li><li>green onions, chopped</li><li>2 cups (uncooked) pearled farro</li><li>1 (15-oz.) can unsalted black beans, rinsed and drained</li><li>3 ounces queso fresco, crumbled (about 3/4 cup) OR Feta cheese</li><li>1 medium avocado, sliced </li><li>Lime wedges</li></ul><div><b>DIRECTIONS:</b></div><div><ol style="text-align: left;"><li>Preheat oven to 425 degrees F. In a large bowl, toss chopped veggies (zucchini, squash, red onion, peppers, green onion) with some olive oil, salt and pepper. Spread evenly (one layer, preferrably) on a parchment lined baking sheet. Bake for 15 minutes. rearrange veggies and bake for 10-15 minutes more.</li><li>Meanwhile, cook farro as directed. I use a pressure cooker: add 2 cups pearled farro, 4 cups water, 1/2 tsp salt to pressure cooker. Set timer to 10 minutes. Allow to naturally release for at least 5 minutes.</li><li>While farro and veggies are cooking, mix the first 7 ingredients in a large bowl. Reserve about 1 1/2 T of the mixture. Add cooked farro to the bowl; toss to coat.</li><li>Serve farro topped with grilled veggies, beans, avocado, cheese and the reserved sauce. Garnish with a lime, if desired.</li></ol></div><br /><a href="https://www.blogger.com/#"></a><div class="separator" style="clear: both; text-align: center;"><a href="https://www.blogger.com/#"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDevA55OJkaNwpeZfu5L8PHaHzgqcEY5-ienJNgSkuTrSqBmXFY_jzOZ5E2ck6T5ycEH-MzPyOn7is-x6-fnPWxGMIzvaOfQIn6J3_sCclNnIRBs1Lu4PmTC3l9D240omGZ1FJgGYcZZme/s4032/20210301_165433.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2268" data-original-width="4032" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDevA55OJkaNwpeZfu5L8PHaHzgqcEY5-ienJNgSkuTrSqBmXFY_jzOZ5E2ck6T5ycEH-MzPyOn7is-x6-fnPWxGMIzvaOfQIn6J3_sCclNnIRBs1Lu4PmTC3l9D240omGZ1FJgGYcZZme/w400-h225/20210301_165433.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Difficulty: </b>easy - but a decent amount of chopping involved</div><div class="separator" style="clear: both; text-align: left;"><b>Time: </b>about 15 minutes of prep and 30 minutes of roasting</div><div class="separator" style="clear: both; text-align: left;"><b>Source: </b>modified from <a href="https://www.cookinglight.com/recipes/farro-burrito-bowls">https://www.cookinglight.com/recipes/farro-burrito-bowls</a></div><div class="separator" style="clear: both; text-align: left;"><br /></div>
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<script async="" defer="" src="//assets.pinterest.com/js/pinit.js"></script>Joycehttp://www.blogger.com/profile/17014420966181068136noreply@blogger.com0tag:blogger.com,1999:blog-2426735796417961592.post-51609779224510272012021-01-19T19:14:00.003-05:002021-01-19T19:19:54.877-05:00Shrimp and Chard Farro (Pressure cooker)<div>I discovered this recipe last year when looking for a way to use the Swiss Chard from my CSA. I have been a huge fan of farro for a few years now, so that ingredient caught my eye. (Farro isn't always available at my grocery store, so I recently bought a 5 pound bag from Amazon - that is how much I love the stuff. If you haven't tried it, it is a hearty grain with a meaty, earthy texture. Maybe that doesn't make it sound super appetizing, but trust me - it is worth a shot.) </div><div><br /></div><div>After a few attempts and a few modifications (the original had way too much Old Bay and not enough shrimp, if you ask me), we have a winner that the whole family enjoys!</div><b><div><b><br /></b></div>INGREDIENTS:<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnpUBbdg1X28omos6sFyoDG2ajfd2j47sTJmONuJkS9r4My_YzEewqmTftWHvyQQlczBMHjRFkFsz_gSOtG6eQ6MYvMEMsBu1fYPjhpWmw5_v6d7sSIzygrSMHOVNwHr0uTqifpmxyxM4t/s4032/20210119_172525.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2268" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnpUBbdg1X28omos6sFyoDG2ajfd2j47sTJmONuJkS9r4My_YzEewqmTftWHvyQQlczBMHjRFkFsz_gSOtG6eQ6MYvMEMsBu1fYPjhpWmw5_v6d7sSIzygrSMHOVNwHr0uTqifpmxyxM4t/s320/20210119_172525.jpg" width="320" /></a></div></b><ul style="text-align: left;"><li>2 14.5 ounce cans reduced-sodium chicken broth (or equal amount from cartons)</li><li>2 cups pearled farro, rinsed</li><li>6 cloves garlic, minced</li><li>1/2 teaspoon salt</li><li>1/2 teaspoon black pepper</li><li>1 1/2 pound medium fresh or frozen shrimp, peeled and deveined (I used 2 12 oz packages from ALDI)</li><li>1 tablespoon seafood seasoning (Old Bay)</li><li>1/2 cup grated Parmesan cheese</li><li>2 tablespoon butter</li><li>1 large bunch Swiss chard, stems removed, leaves chopped </li><li>2 tablespoon fresh lemon juice</li><li>crumbled feta cheese</li></ul><div><b>DIRECTIONS:</b></div><ol><li>Stir together shrimp and seafood seasoning. Set aside.</li><li>In a 4- to 6-qt. pressure cooker combine the first five ingredients (through pepper.) Lock lid in place. Set to high pressure to cook for 12 minutes. Once the timer beeps, release pressure quickly. Open lid carefully.</li><li>Add shrimp and seasoning mixture to cooker. Lock lid in place and set to cook 1 minute. Once pressure is reached, press cancel and release pressure quickly. Open lid carefully.</li><li>Add Parmesan cheese, butter, and Swiss chard to the cooker. Stir until chard is wilted. Stir in lemon juice. Top servings with feta cheese.</li></ol><br /><a href="https://www.blogger.com/#"></a><div class="separator" style="clear: both; text-align: center;"><a href="https://www.blogger.com/#"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1-FF2BEWijBeaACelcD7nPmThP65r_AdA1M7uQMg-ZnhPXOu5pCiSK-Cy3KqKpB9UxN3Xa9oIRY6P0VNh9OzJ2xFbtDpv_Xy5T4XZ2qV_y2h7uTUrisWdg7oJ7hsGKLHZdqhRT_n6-GeP/s4032/20210119_182447.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2268" data-original-width="4032" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1-FF2BEWijBeaACelcD7nPmThP65r_AdA1M7uQMg-ZnhPXOu5pCiSK-Cy3KqKpB9UxN3Xa9oIRY6P0VNh9OzJ2xFbtDpv_Xy5T4XZ2qV_y2h7uTUrisWdg7oJ7hsGKLHZdqhRT_n6-GeP/w400-h225/20210119_182447.jpg" width="400" /></a></div><div><a href="https://www.blogger.com/#"><br /></a></div><div><b>Difficulty: </b>easy</div><div><b>Time: </b>There is very little hands on and prep time for this - maybe 10 minutes. The majority of the time is the pressure cooker getting to pressure. It took me about 45 minutes from start to finish.</div><b>Source: </b>modified from <a href="http://www.bhg.com">www.bhg.com</a><br />
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<script async defer src="//assets.pinterest.com/js/pinit.js"></script>Joycehttp://www.blogger.com/profile/17014420966181068136noreply@blogger.com0tag:blogger.com,1999:blog-2426735796417961592.post-26084543863864593282020-03-17T17:19:00.003-04:002020-03-17T17:24:03.101-04:00Chili Lime Chicken (Pressure cooker)I love my friend Robin for many reasons. Her introducing me to Trader Joe's Chili Lime seasoning and this recipe is most definitely among them! (The fact that she has a huge heart, is funny, kind and teaches a kick-a** yoga class doesn't hurt, either.) This recipe has become a staple in my house, as she promised me it would be. It is easy and versatile, and there isn't a member of my family who isn't happy to see it on the menu. Though Robin originally made it in the slow cooker, I love tossing this together in the pressure cooker and serving it with some rice.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnszajPQmnJhktw0sYdBP36h8kmhnDFEXD3ACRHpXnSyp23sJHDWH74MuC-xCBHLjzQyaSvk_NMCyBQgCCHy1XqKPVMUYLaxa521thvyFDLUzfwhEDG5cxmElx-JCeK2i_lkVYhujqbgNw/s1600/IMG_8367.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnszajPQmnJhktw0sYdBP36h8kmhnDFEXD3ACRHpXnSyp23sJHDWH74MuC-xCBHLjzQyaSvk_NMCyBQgCCHy1XqKPVMUYLaxa521thvyFDLUzfwhEDG5cxmElx-JCeK2i_lkVYhujqbgNw/s320/IMG_8367.JPG" width="320" /></a><b>INGREDIENTS:</b><br />
<ul>
<li>2 lb Chicken breast</li>
<li>1 cup salsa</li>
<li>1 cup frozen corn</li>
<li>juice of 1 lime</li>
<li>2 T chili lime seasoning (Trader Joe's)</li>
</ul>
<div>
<b>DIRECTIONS:</b></div>
<div>
<ol>
<li>Place chicken in instant pot and add all other ingredients on top of it, in the order listed.</li>
<li>Set pressure level to high and timer to 6 minutes. Start.</li>
<li>When the timer goes off, allow the pressure to naturally release for 5 minutes and then quick release.</li>
<li>Shred chicken. Serve over rice with toppings of your choice or as burrito or taco filling, or as the protein in a taco salad. The options are limitless!</li>
<li>Slow cooker instructions: add all ingredients to slow cooker, cook on low 6-8 hours.</li>
</ol>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_a3eVh-B8UGf-a-r6aFHnM8dTk5WgPUgOfotQml1e6Z6SDtBv5bDT5Y0pkN9Z8yICCJJMfiy68t94vNGkILwhFClbpgXALZGW-HsKHhXjOufTGFNKB5KvIilh8zCr_833ka2fVXEgp8DA/s1600/IMG_8374.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_a3eVh-B8UGf-a-r6aFHnM8dTk5WgPUgOfotQml1e6Z6SDtBv5bDT5Y0pkN9Z8yICCJJMfiy68t94vNGkILwhFClbpgXALZGW-HsKHhXjOufTGFNKB5KvIilh8zCr_833ka2fVXEgp8DA/s400/IMG_8374.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sometimes I add tomatoes and sour cream, too!</td></tr>
</tbody></table>
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</div>
<div>
<b>Difficulty: </b>super easy<br />
<b>Time: </b>15-20 minutes<br />
<b>Source: </b>My friend, Robin J.<br />
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Joycehttp://www.blogger.com/profile/17014420966181068136noreply@blogger.com6tag:blogger.com,1999:blog-2426735796417961592.post-39962716156369906612020-01-21T20:59:00.003-05:002020-01-21T21:05:13.993-05:00One Pan Smoked Sausage and VeggiesSince my kids have shown an interest in cooking, I have decided to capitalize on the moment and cross my fingers that it lasts. My son just turned 13 this month and when he asks to cook it is usually to make a dessert of some sort. When I finally convinced him to try a meal instead of a dessert, he first went for the recipes with the most obscure ingredients and the most steps possible. It took a minute, but when he approached me with this recipe, I was all about it. He made me a list of the ingredients that he needed, I added them to my shopping list, and we were set.<br />
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The recipe took a bit of time for my son to make, simply because of the careful chopping of the vegetables that he did. I asked that he take his time with the knife, and he did. If you are a bit speedier with the chopping, this recipe is a pretty quick one to throw together. And the one pan clean up is fabulous. (Disclaimer: I also had him mix the veggies in a large bowl instead of on the pan, which made for two things to clean, but was a bit easier to assure an even coating of the oil and seasonings.)<br />
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The whole family loved this meal, and I was thrilled to not have to cook! (Sorry for less than thorough photographs...)<br />
<br />
<b>INGREDIENTS:</b><br />
<ul>
<li>2 cups quartered small potatoes</li>
<li>1 pound green beans</li>
<li>1 large head of broccoli (~ 1 and 1/2 cups)</li>
<li>2 large colored bell peppers (chopped)</li>
<li>1 lb smoked sausage</li>
<li>6 tablespoons olive oil</li>
<li>1/4 teaspoon red pepper flakes (optional)</li>
<li>1 teaspoon paprika</li>
<li>1/2 teaspoon garlic powder</li>
<li>1 tablespoon dried oregano</li>
<li>1 tablespoon dried parsley</li>
<li>1/4 teaspoon salt</li>
<li>1/4 teaspoon pepper</li>
<li>Serve with: fresh parsley, quinoa/rice, lots of freshly grated Parmesan cheese</li>
</ul>
<div>
<b>DIRECTIONS:</b></div>
<ol>
<li>Preheat the oven to 400 degrees F.</li>
<li>Line a large sheet pan with foil or parchment paper.</li>
<li>Prep the veggies: chop the potatoes (pretty small pieces here so they will be tender in time), trim and halve the green beans, chop the broccoli, chop the peppers into thick squares, and coin the sausage in thick slices.</li>
<li>Place all the veggies and sausage on a sheet pan. Pour the olive oil and all the spices on top. Toss to evenly coat all the veggies and meat. (We did this in a bowl - despite the extra dish to wash, we felt it was easier.)</li>
<li>Bake 15 minutes, remove from the oven and flip/stir all the veggies around. Return to the oven and bake for another 10-15 minutes or until vegetables are crisp tender and sausage is browned.</li>
<li>If desired, sprinkle freshly grated Parmesan cheese over the veggies and sausage as soon as they come out of the oven.</li>
<li>Enjoy with rice or quinoa and fresh parsley if desired.</li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPsPM8HYvc6eNH6biLjWzLVygB24glQI8sMRt378RYEXOohWUuQ43xPqHNkpRQAwUScQ0A_i3zcbDpr02dpogZlu5ZiF0pHDntHMPj0Vx6GFBurwrC64-4fLK-GCQsDj0bBMbge7sIvLAL/s1600/20200112_175810.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPsPM8HYvc6eNH6biLjWzLVygB24glQI8sMRt378RYEXOohWUuQ43xPqHNkpRQAwUScQ0A_i3zcbDpr02dpogZlu5ZiF0pHDntHMPj0Vx6GFBurwrC64-4fLK-GCQsDj0bBMbge7sIvLAL/s400/20200112_175810.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Difficulty: </b>easy - as long as chopping veggies isn't an issue</div>
<div class="separator" style="clear: both; text-align: left;">
<b>Time: </b>15 min prep, 30 minutes baking</div>
<div class="separator" style="clear: both; text-align: left;">
<b>Source: </b>slightly adapted from <a href="https://www.chelseasmessyapron.com/">https://www.chelseasmessyapron.com/</a></div>
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Joycehttp://www.blogger.com/profile/17014420966181068136noreply@blogger.com0tag:blogger.com,1999:blog-2426735796417961592.post-1930063720106892872019-08-14T07:48:00.000-04:002019-08-14T07:55:05.618-04:00Zucchini Ribbon PastaIn my CSA recently, I received parsley, basil, zucchini, yellow squash, and garlic, among other goodies. I was interested in trying a new zucchini recipe and I came across this one, that happened to use many of the items I had on hand. Everyone in my family loved it! It took a little time for me to make the zucchini and squash ribbons - I used a peeler - but if you have a tool for that, I am sure it would be quick and easy. If you want to make this vegetarian, it would only require switching the chicken stock for vegetable broth. If you want to add protein, I think shredded chicken would be a good choice.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj46XVrM_ipuW6qJmcygyV7y6alP8TDlit1NcRWzBYN2Y_D8MpswKiZG7vp4zfHhCYEX-nOacOXJSbNPNPgIlx901M_F419CpdoRhU8XGmfPcYLoU88kerh507x5x_35xLswKfXETnAhnwS/s1600/20190813_162430.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj46XVrM_ipuW6qJmcygyV7y6alP8TDlit1NcRWzBYN2Y_D8MpswKiZG7vp4zfHhCYEX-nOacOXJSbNPNPgIlx901M_F419CpdoRhU8XGmfPcYLoU88kerh507x5x_35xLswKfXETnAhnwS/s320/20190813_162430.jpg" width="320" /></a><br />
<b>INGREDIENTS:</b><br />
<ul>
<li>3/4 pound whole-wheat fettuccini</li>
<li>yellow and green zucchini (about 2 lb total)</li>
<li>3 tablespoons olive oil</li>
<li>4 cloves garlic, chopped</li>
<li>1 cup low-sodium chicken broth</li>
<li>1/4 cup grated (1-ounce) Parmesan (lightly packed), plus 2 tablespoons</li>
<li>1/3 cup finely minced parsley leaves, plus more for garnish</li>
<li>1 cup thinly sliced basil leaves, plus more for garnish</li>
<li>1/2 teaspoon red pepper flakes</li>
<li>1/2 teaspoon fresh ground black pepper</li>
<li>Salt</li>
</ul>
<b><br /></b>
<b>DIRECTIONS:</b><br />
<ol>
<li>In a large pasta pot, cook pasta "al dente", 1 or 2 minutes less than the package instructions call for. Drain.</li>
<li>Meanwhile, slice off ends of zucchini and discard. Cut zucchini in half lengthwise. Using a mandoline, or vegetable peeler, slice zucchini into very thin (about 1/8-inch) slices, trying to keep some skin on each piece for color. Stack slices and cut in half lengthwise. Reserve zucchini ribbons in a large bowl.</li>
<li>In the pasta pot, heat the olive oil over low-medium heat. Add garlic and cook until soft and translucent but not browned, about 1 minute. Add zucchini ribbons and 1/4 cup chicken broth, raise heat to medium-high and cook until zucchini is still somewhat firm but just cooked, about 3 minutes. </li>
<li>Return pasta to pot and add remaining chicken stock; cook for 2 to 3 minutes, until liquid has mostly absorbed into the pasta. Add 1/4 cup of the Parmesan, parsley, basil, red pepper flakes, black pepper and toss to combine. Season with salt, to taste. Serve garnished with additional parsley, basil and the remaining 2 tablespoons of cheese.</li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju1tEgS5fLifz8GzEAlIDXNfg1f_GAa2fdQxISQMeH1PRQMPssHLPDptu0uJFFV4FBBaUVuZxLmrXOyF4djqKYezykvdj7gZn069SanqWxFG1zyyXODoiR6yoKKC753UlsSe9as_UAzF_4/s1600/20190813_171022.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju1tEgS5fLifz8GzEAlIDXNfg1f_GAa2fdQxISQMeH1PRQMPssHLPDptu0uJFFV4FBBaUVuZxLmrXOyF4djqKYezykvdj7gZn069SanqWxFG1zyyXODoiR6yoKKC753UlsSe9as_UAzF_4/s400/20190813_171022.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Time:</b> About 30 minutes, total</div>
<div class="separator" style="clear: both; text-align: left;">
<b>Difficulty:</b> Depends on how hard it is for you to make the zucchini ribbons. That was the only possible challenge</div>
<div class="separator" style="clear: both; text-align: left;">
<b>Source: </b><a href="https://www.foodnetwork.com/recipes/ellie-krieger/zucchini-ribbon-pasta-recipe-1940043#/">https://www.foodnetwork.com/recipes/ellie-krieger/zucchini-ribbon-pasta-recipe-1940043#/</a></div>
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<script async="" defer="" src="//assets.pinterest.com/js/pinit.js"></script>Joycehttp://www.blogger.com/profile/17014420966181068136noreply@blogger.com2tag:blogger.com,1999:blog-2426735796417961592.post-91258277864925609842019-02-10T10:33:00.000-05:002019-02-10T10:36:19.051-05:00Ginger Shrimp and VeggiesAs I began the new year, I decided to revamp some of my eating habits, which had most definitely gone down hill over the holiday season. Being that ginger is my ingredient of choice these days, this veggie-filled recipe in my Better Homes and Gardens magazine caught my eye right away. It did require me to get an ingredient that I don't usually have on hand - fish sauce - but the flavor addition is definitely worth it. I have already made this recipe a few times and my family loves it. A hint - use parchment paper on your sheet pan for easy clean up!<br />
<b><br /></b>
<b>INGREDIENTS:</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVcSe5CLjdOOVysmuo_7r5B6MQWtVpnghtQ1Cgmz-VtWtOykRZ94z8DRSXo1wf9A7i34I4JxyDOaziBXVcwBYcCQPf7triauERZ0Lv6g38GzRnQtVD91Jxk9zaYIVMOZXgcDbqolTcXCe_/s1600/20190117_165424+%25282%2529.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVcSe5CLjdOOVysmuo_7r5B6MQWtVpnghtQ1Cgmz-VtWtOykRZ94z8DRSXo1wf9A7i34I4JxyDOaziBXVcwBYcCQPf7triauERZ0Lv6g38GzRnQtVD91Jxk9zaYIVMOZXgcDbqolTcXCe_/s320/20190117_165424+%25282%2529.jpg" width="320" /></a><br />
<ul>
<li>1 lb medium shrimp, peeled, deveined, and patted dry</li>
<li>3 carrots, bias sliced</li>
<li>3 c broccoli florets</li>
<li>1 c snow peas or sugar snap peas, trimmed</li>
<li>2 Tbsp canola oil*</li>
<li>2 Tbsp soy sauce*</li>
<li>1 Tbsp fish sauce*</li>
<li>1 Tbsp orange juice*</li>
<li>1 Tbsp grated fresh ginger*</li>
<li>2 cloves minced garlic*</li>
<li>1/4 tsp crushed red pepper*</li>
<li>1/4 tsp black pepper*</li>
</ul>
<div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<b>DIRECTIONS:</b></div>
<div>
<ol>
<li>Preheat oven to 400 degrees F. Spread shrimp, carrots, broccoli, and snow peas in a single layer on a large baking sheet.</li>
<li>In a small bowl, whisk the canola oil, soy sauce, fish sauce, orange juice, ginger, garlic, black pepper, and crushed red pepper. Pour over shrimp and veggies, toss to coat. *NOTE: I like to have extra sauce, so I usually double the sauce. The ingredients listed here are for the original recipe.</li>
<li>Roast 10-15 minutes or until vegetables are crisp tender and shrimp is opaque. Serve with orange slices and cilantro, if desired.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHz5X2ijZOxtdpBeRPHyysNtqY1nE86sduUkooa3fKFeipk89auuL8c8zh5NQ6so8KHEZh38SKs94Q_C7KtCVuIX7axwmvRQFims2UBQe5-7dOoTnmI4tOSEKUGr1P7G52p-k3mURTDgAM/s1600/20190117_172427.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHz5X2ijZOxtdpBeRPHyysNtqY1nE86sduUkooa3fKFeipk89auuL8c8zh5NQ6so8KHEZh38SKs94Q_C7KtCVuIX7axwmvRQFims2UBQe5-7dOoTnmI4tOSEKUGr1P7G52p-k3mURTDgAM/s400/20190117_172427.jpg" width="400" /></a></div>
<div>
<br /></div>
<div>
<b>Difficulty:</b> easy</div>
</div>
<div>
<b>Time: </b>prep 15 minute, cooking 10-15 minutes</div>
<div>
<b>Source:</b> Better Homes and Gardens Magazine, Dec 2018</div>
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<script async="" defer="" src="//assets.pinterest.com/js/pinit.js"></script>Joycehttp://www.blogger.com/profile/17014420966181068136noreply@blogger.com1tag:blogger.com,1999:blog-2426735796417961592.post-60192745225232164552019-01-13T16:01:00.000-05:002019-01-13T16:04:42.108-05:00Italian White Bean, Sausage, and Cabbage Soup<br />
We get the best cabbage in our CSA through the fall and though my absolute favorite recipe to make with it is straight from my Polish heritage - haluski (aka cabbage and noodles) - I often look for different recipes to enjoy. This hearty soup is perfect for a cool fall or winter day. My family loves it served with crusty bread from the bakery or with the addition of some cooked rice.<br />
<br />
<b>INGREDIENTS: </b><br />
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXgizgWbigKILOxNb5W4T__CI6MfBtyTwb-TuqTazUXR_dmhAfH-BTxwdmNqd3ClgEJzLUvVxlp6AanUHOc5N3eshGUzQIzsqJTGodtoh7vrGjpDwJWLzwR3-oXKR6cPGNVAj7VBBzjDAa/s1600/IMG_7923.JPG" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXgizgWbigKILOxNb5W4T__CI6MfBtyTwb-TuqTazUXR_dmhAfH-BTxwdmNqd3ClgEJzLUvVxlp6AanUHOc5N3eshGUzQIzsqJTGodtoh7vrGjpDwJWLzwR3-oXKR6cPGNVAj7VBBzjDAa/s320/IMG_7923.JPG" width="320" /></a>
<li>1 pound hot or regular breakfast sausage</li>
<li>1 small onion diced</li>
<li>1 small cabbage sliced into bite size pieces, about 4 cups worth</li>
<li>1 14 ounce can of diced tomatoes</li>
<li>1 1/2 cups cooked great northern beans or 1 15 ounce can, drained</li>
<li>6 cups chicken broth store-bought or homemade</li>
<li>1/2 teaspoon oregano</li>
<li>1/2 teaspoon basil</li>
<li>1/4 teaspoon thyme</li>
</ul>
<br />
<b>DIRECTIONS:</b><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<ol>
<li>Cook and crumble the sausage in a large pot, adding onions after a few minutes. Cook until the sausage has browned and the onions are tender. </li>
<li>Add the cabbage, beans, tomatoes, broth, and spices. Stir to combine and bring to a simmer for about 10 minutes or until cabbage is done to your likeness.</li>
</ol>
<br />
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<b>Difficulty: </b>very easy<br />
<b>Time:</b> 15 minutes prep, 15 minutes cooking<br />
<b>Source:</b> <a href="http://www.barefeetinthekitchen.com/">http://www.barefeetinthekitchen.com/</a>
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<script async="" defer="" src="//assets.pinterest.com/js/pinit.js"></script>Joycehttp://www.blogger.com/profile/17014420966181068136noreply@blogger.com1tag:blogger.com,1999:blog-2426735796417961592.post-51501916914042704832018-12-30T10:31:00.000-05:002018-12-30T10:38:27.646-05:00Bang Bang Chicken (Instant Pot)I am not one to quickly acquire new gadgets and gizmos, not because I am not curious or interested in trying them, but because the thought of trying to figure out where to put them paralyzes me. So, I watch with interest as most of the people I know fall in love with their new (insert kitchen appliance or gadget here). I generally feel that I will be just fine without...my house just can't take one more thing. But inevitably, someone else thinks that I <i>need</i> that thing. And inevitably, after they get it for me, I can't imagine how I managed without. This is the story behind most things I have in my kitchen - my stand mixer, my rice cooker, even my slow cooker. Now, enter my Instant Pot - a Christmas gift from my parents. I didn't think I needed one. I was pretty much wrong.<br />
<br />
This was the first recipe that I made in the Instant Pot. I realize that there is a little bit to learn in using it. For example, when I looked at the time it took to cook, I thought, "Wow! Sixteen minutes! This is amazing!!" What I didn't realize is that the cooking time doesn't begin until after the device has gotten to the correct temperature and pressure, which can take a little while. For this recipe it was about 10 minutes or so - and then the 6 minutes of cooking time began to count down. This is not a big deal, but you just need to know that this is time you must account for if you are trying to get dinner on the table at a certain time.<br />
<br />
I can't tell you how amazed I was by the chicken - perfect juiciness and texture. I loved that the rice cooked right in with everything else. And the sauce - so good. My entire family loved it and my husband is totally sold on the Instant Pot. Stay tuned...I am sure there will be many more recipes for it coming your way.<br />
<br />
<b>INGREDIENTS:</b><br />
<div class="separator" style="clear: both; text-align: center;">
<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMXY-U5Bza5gjaKaCdFRiyWbXUucVCI3SM4aDhONX89T1KTHnigKGAPL3R6VmSUWmDPZNozesS78-s_bmhHmxsu_8_6QwIoZoDYFNU3Ss4j3gCqZF-aYdNk19bd-3hse35e7HSXO6jM5sD/s1600/IMG_8340.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMXY-U5Bza5gjaKaCdFRiyWbXUucVCI3SM4aDhONX89T1KTHnigKGAPL3R6VmSUWmDPZNozesS78-s_bmhHmxsu_8_6QwIoZoDYFNU3Ss4j3gCqZF-aYdNk19bd-3hse35e7HSXO6jM5sD/s320/IMG_8340.JPG" width="320" /></a></b></div>
<br />
<br />
For the chicken:<br />
<br />
<ul>
<li>1-2 lb boneless skinless chicken breasts</li>
<li>2 Tbsp Siracha</li>
<li>1/3 cup chicken stock</li>
<li>1 Tbsp rice vinegar</li>
</ul>
<div>
For the rice:</div>
<div>
<ul>
<li>2 cups rice</li>
<li>2 cups water</li>
</ul>
<div>
For the sauce topping:</div>
</div>
<div>
<ul>
<li>1/4 cup mayonnaise</li>
<li>2 Tbsp Siracha (adjust to desired spiciness)</li>
<li>1 Tbsp rice vinegar</li>
<li>2 Tbsp sugar</li>
</ul>
<div>
Additional topping recommendations:</div>
</div>
<div>
<ul>
<li>Shredded cabbage or lettuce</li>
<li>Chopped tomatoes</li>
<li>Green onions</li>
</ul>
<div>
<b>DIRECTIONS:</b></div>
</div>
<div>
<ol>
<li>In a small bowl, whisk together 2 Tbsp Siracha, 1/3 cup chicken stock, 1 Tbsp rice vinegar.</li>
<li>Place chicken into instant pot; Pour sauce over the chicken.</li>
<li>Add 2 cups of rice and 2 cups of water to an oven safe bowl. Place instant pot rack over chicken (it will likely touch the chicken - that is fine) and the bowl of rice on the rack.</li>
<li>Close the lid of the instant pot, making sure the valve is in the sealed position. Cook on manual/high for 6 minutes.</li>
<li>While the chicken and rice are cooking, prepare the sauce topping by mixing the ingredients in a small bowl. Chop cabbage/lettuce and tomatoes.</li>
<li>When the time is up, allow 10 minutes to naturally release and then carefully flip the pressure valve to release any remaining pressure.</li>
<li>Carefully remove the rice; fluff with a fork. Remove the chicken breasts to a cutting board and shred with two forks. Place the shredded chicken back into the pot to mix with the juices; stir to combine.</li>
<li>Serve the chicken over the rice. Top with cabbage, tomatoes, green onions, and sauce.</li>
</ol>
<div>
*Note: This recipe can be made without the rice with no adjustments to the cooking of the chicken.</div>
</div>
<div>
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfK-gxpau6a6iqWqdU_dlEE8rcwkWXLsokKShYoMiVZik-Qb5SkiaZwUvw8jM3stO-bcRJyuZ0NWJDTnq3HGhheZHKrPMsjEZ_xyS79IuyAvXC8x3rEHvCkJjhksXqenyk_zvptIrEBNj4/s1600/IMG_8342.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfK-gxpau6a6iqWqdU_dlEE8rcwkWXLsokKShYoMiVZik-Qb5SkiaZwUvw8jM3stO-bcRJyuZ0NWJDTnq3HGhheZHKrPMsjEZ_xyS79IuyAvXC8x3rEHvCkJjhksXqenyk_zvptIrEBNj4/s400/IMG_8342.JPG" width="400" /></a></div>
<div>
<br /></div>
<div>
<b>Difficulty: </b>Easy</div>
<div>
<b>Time: </b>about 30 minutes including the prep and time to bring the pot to temp.</div>
<div>
<b>Source:</b> <a href="https://domesticsuperhero.com/bang-bang-chicken-instant-pot/" target="_blank">https://domesticsuperhero.com/bang-bang-chicken-instant-pot/</a></div>
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</head></html>Joycehttp://www.blogger.com/profile/17014420966181068136noreply@blogger.com0tag:blogger.com,1999:blog-2426735796417961592.post-6386888578253259612018-05-01T13:28:00.000-04:002018-05-01T13:31:35.334-04:00Sausage, Squash, and Spinach Penne <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPoFGmGNoKUd6V-MSwiPpO-P2hzrVZ_pspLY1pqniGj3OvNwNxJp08E9F-cIR0YXNwds5Jy7nHZFk74CkPB25BG0aotSCOEnfqZQn23OzhJ96L3Qg6d2tMJmE08jLL7EW_BgkJq9qFeTk/s1600/IMG_3379.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPoFGmGNoKUd6V-MSwiPpO-P2hzrVZ_pspLY1pqniGj3OvNwNxJp08E9F-cIR0YXNwds5Jy7nHZFk74CkPB25BG0aotSCOEnfqZQn23OzhJ96L3Qg6d2tMJmE08jLL7EW_BgkJq9qFeTk/s200/IMG_3379.JPG" width="150" /></a>It's time to start spring cleaning! In my house this often means finding what I put in the freezer months ago. Yesterday, I found some frozen butternut squash. (Don't worry if you don't have the frozen squash; you can replace it with canned pumpkin) I started searching for recipes to use my squash and my new <a href="https://mulayssausage.com/" target="_blank">Mulay's Italian Sausage</a>. I settled on a baked pasta dish which would use some fresh herbs.<br />
<br />
I have noticed I am a lot more particular about what types of products that I purchase lately. Sometimes I leave stores that don't have the products that I want. Mulay's Sausage is antibiotic free, supports sustainable farming practices, and is allergen free. Simply put, it's pork and spices. I was pleasantly surprised with how nicely it cooked on the skillet, and I had to taste it since it looked so good; it tasted delicious!<br />
<br />
<br />
<br />
<b>INGREDIENTS:</b><br />
<br />
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlCLAFsFQEuLrv1al8qqXOUrFVLDfDxlzA6IawXqscLMBzLuyalyZQjoslMtOikPSCrpXMgojH1fYoIKZhq5rM_xxpUvv8AfWE_zloIS3JDxj0fdmod20hEZk9DYj0DGwpX88Txmvpf9Y/s1600/IMG_3378.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlCLAFsFQEuLrv1al8qqXOUrFVLDfDxlzA6IawXqscLMBzLuyalyZQjoslMtOikPSCrpXMgojH1fYoIKZhq5rM_xxpUvv8AfWE_zloIS3JDxj0fdmod20hEZk9DYj0DGwpX88Txmvpf9Y/s320/IMG_3378.JPG" width="320" /></a>
<li>Mulay's Mild Italian Sausage</li>
<li>1 pound of penne pasta</li>
<li>2-3 cups of mashed, cooked squash or 1 can solid packed pumpkin (15 oz)</li>
<li>1/4 cup tomato paste</li>
<li>Fresh basil leaves, torn</li>
<li>2 T Italian seasoning</li>
<li>1 1/2 t minced garlic</li>
<li>1/2 t salt</li>
<li>1/2 t pepper</li>
<li>1/4 t red pepper flakes</li>
<li>1 1/2 cups chicken broth</li>
<li>4 cups fresh spinach</li>
<li>Parmesan cheese</li>
<li>Mozzarella cheese </li>
<li>Thyme leaves</li>
</ul><br />
<br />
<div><b>DIRECTIONS:</b></div><div><ol><li>Preheat oven to 350 degrees Fahrenheit. Prepare a 9 x 13 baking dish with cooking spray.</li>
<li>Cook sausage in skillet. Remove sausage and set aside. </li>
<li>Add squash, tomato paste, pepper, salt, red pepper flakes, basil, and Italian seasoning to the skillet. Mix and allow to cook 5-7 minutes.</li>
<li>While squash mixture is cooking, prepare pasta. Drain.</li>
<li>Add sausage to squash mixture. Cook for 2 minutes. </li>
<li>Add pasta to skillet. Mix well.</li>
<li>Place half of pasta mixture into baking dish. Add a layer of spinach. Place remaining pasta on top. Cover with foil. Bake for 12 minutes.</li>
<li>Remove foil. Cover with cheeses and leaves of thyme. Cook uncovered for an additional 5-10 minutes or until cheese is melted.</li>
</ol><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb6FCGN3nlX5NmNYm67D8SjHZNT0JQyXluF5vUDw9eJOwzCUMkKMukMKnUm14a-Vo2kb4USRDIE9agbgrWjUf0xdpPSdpEoacoYrumMsakIBIPF15h8G7lAcaFMlkgudUobSx5D3tejfk/s1600/IMG_3381.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb6FCGN3nlX5NmNYm67D8SjHZNT0JQyXluF5vUDw9eJOwzCUMkKMukMKnUm14a-Vo2kb4USRDIE9agbgrWjUf0xdpPSdpEoacoYrumMsakIBIPF15h8G7lAcaFMlkgudUobSx5D3tejfk/s400/IMG_3381.JPG" width="300" /></a></div><br />
</div></div><div><br />
</div><div><b>DIFFICULTY: </b>Medium </div><div><b>TIME: </b>45 minutes</div><div><b>SOURCE: </b>Modified from Pinterest<br />
<br />
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2426735796417961592.post-9901391878757999492018-04-24T20:34:00.001-04:002018-04-25T09:12:32.800-04:00Chorizo, Potato, and Roasted Veggies BowlWith the craziness of life these days, get togethers with my girlfriends feel way too few and far between. But a few months back, two friends and I managed to carve out some time on a Sunday for brunch. The menu options at the restaurant were amazing but I finally settled on a dish similar to this one. I couldn't believe how delicious it was...and how happy I was that the portion size was huge so that I could take some home for lunch the next day. I raved about it and thought about it for weeks until I decided that I needed to reproduce it somehow. Right around that same time, we were contacted by <a href="http://mulayssausage.com/" target="_blank">Mulay's Sausage</a> to give their products a try. When I saw that one of their products was a minimally processed chorizo, my immediate reaction was to make this meal, and I couldn't wait. (Incidentally, I loved every product of theirs that I tried and everything about their company - like their compassionate farming standards and the fact that their products have no artificial ingredients and are minimally processed.) I tried a couple of variations of this simple recipe until I settled on this one that is pretty similar to my brunch memories. I cannot express to you how much my family <i>loves</i> this meal.<br />
<br />
P.S. When I ordered this at the restaurant, there was a poached egg on top, which was awesome. I do not include that when I made this for dinner for my family, but it is an option to consider.<br />
<br />
<b>INGREDIENTS:</b><br />
<div class="separator" style="clear: both; text-align: center;">
<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiMImZkjD0jifmHSAWCTg8jMv2INLnTJJFNMjF_25J3pG9l-pKIOkVNGJ4q3crmBmhyRQiU583Ef84OZMrhnZXCzzpPKhqhL8Pxd09tLtXkMln8uGliy4HcpiGh-BMJTkpsALm-XTRF0gW/s1600/IMG_6999.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiMImZkjD0jifmHSAWCTg8jMv2INLnTJJFNMjF_25J3pG9l-pKIOkVNGJ4q3crmBmhyRQiU583Ef84OZMrhnZXCzzpPKhqhL8Pxd09tLtXkMln8uGliy4HcpiGh-BMJTkpsALm-XTRF0gW/s320/IMG_6999.JPG" width="320" /></a></b></div>
<ul>
<li>Chorizo (Mulay's ground chorizo is awesome if if is sold near you; if you can't find ground chorizo, using links with casings removed works, too)</li>
<li>2 red or orange peppers, chopped</li>
<li>red or baby potatoes, cut into wedges</li>
<li>1 medium to large onion, chopped</li>
<li>olive oil</li>
<li>1/4 tsp garlic powder</li>
<li>1 tsp dried oregano</li>
<li>salt and pepper</li>
<li>goat cheese (an absolute must!)</li>
</ul>
<div>
<b>DIRECTIONS:</b></div>
<div>
<ol>
<li>Preheat oven to 425 degrees Fahrenheit. Prepare a large baking sheet with foil sprayed lightly with cooking spray.</li>
<li>In a large bowl, drizzle potato wedges with olive oil. Add garlic powder, oregano, and a sprinkle of sea salt and pepper; spread on 2/3 of the baking sheet.</li>
<li>In the same bowl, toss the chopped peppers and onions with a drizzle of olive oil and some sea salt and pepper, spread on the remaining 1/3 of the baking sheet (or a second baking sheet if there isn't room). Roast veggies for 25-30 minutes or until potatoes are golden, checking and gently rearranging veggies after about 15 minutes. </li>
<li>In the meantime, cook sausage over medium high heat until browned. </li>
<li>Gently mix the roasted potatoes and veggies; Serve in bowls topped with chorizo and goat cheese.</li>
</ol>
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<div>
<b><br /></b></div>
<div>
<b>Time: </b>~40 minutes total</div>
</div>
<div>
<b>Difficulty:</b> easy</div>
<div>
<b>Source:</b> inspired by a restaurant brunch</div>
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<script async="" defer="" src="//assets.pinterest.com/js/pinit.js"></script>Joycehttp://www.blogger.com/profile/17014420966181068136noreply@blogger.com0tag:blogger.com,1999:blog-2426735796417961592.post-54045140499315718862018-04-01T15:44:00.000-04:002018-04-02T17:21:22.680-04:00Savory Deviled Eggs'Tis the season for finding ways to use hard boiled eggs! I have made these Deviled Eggs for a few Easter Sundays in a row, and this year the tray was gone within 5 minutes of arriving at my parent's house. My mom happened to have some hard boiled eggs on hand and asked me to make another batch! Needless to say, this recipe is a hit and a great way to use up some of those colorful eggs you may not know what to do with!<br />
<br />
<b>INGREDIENTS: </b><br />
<div class="separator" style="clear: both; text-align: center;">
<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtxEjQ6U_f_CNnYMyNFC1LhXTZg7ADvqLH3NwX7Hj_AQPAieBfdtx-mU9uWsi3yvgFzdPzrU6-RM5HPMoMkzrQzSYNMWbfjRT2LOlz9fL2esd7fWW4bHyaxRqX2R0asnQ7nfi5gvd38zLE/s1600/IMG_6977.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtxEjQ6U_f_CNnYMyNFC1LhXTZg7ADvqLH3NwX7Hj_AQPAieBfdtx-mU9uWsi3yvgFzdPzrU6-RM5HPMoMkzrQzSYNMWbfjRT2LOlz9fL2esd7fWW4bHyaxRqX2R0asnQ7nfi5gvd38zLE/s320/IMG_6977.JPG" width="320" /></a></b></div>
<ul>
<li>6 hard-cooked eggs, halved (instructions on hard boiling can be found <a href="http://www.busymomsrecipebox.com/2015/03/on-making-perfect-hard-boiled-egg.html" target="_blank">here</a>)</li>
<li>1/4 cup mayonnaise</li>
<li>1 teaspoon rice wine vinegar</li>
<li>1/2 teaspoon chopped fresh dill</li>
<li>1 teaspoon Dijon mustard</li>
<li>1/4 teaspoon garlic powder</li>
<li>1/8 teaspoon salt</li>
<li>12 sprigs fresh dill to garnish (optional)</li>
</ul>
<div>
<b><br /></b>
<b>DIRECTIONS:</b></div>
<div>
<ol>
<li>Cut eggs in half length-wise. Remove yolks and add them to a bowl. Set the whites aside.</li>
<li>Smash the yolks and thoroughly mix in remaining ingredients. Spoon the mixture into the egg whites, top with additional dill and a sprinkle of sea salt.</li>
</ol>
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<div>
<br /></div>
<div>
<b>Difficulty: </b>Very easy (my 9 year old daughter made them with no problem!)</div>
</div>
<div>
<b>Time:</b> 10 minutes, not including the time to boil the eggs</div>
<div>
<b>Source:</b> modified from a recipe from <a href="http://allrecipes.com/">allrecipes.com</a></div>
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<script async="" defer="" src="//assets.pinterest.com/js/pinit.js"></script>Joycehttp://www.blogger.com/profile/17014420966181068136noreply@blogger.com0tag:blogger.com,1999:blog-2426735796417961592.post-11783279349435905762018-02-07T13:38:00.000-05:002018-02-07T13:46:06.185-05:00Pork and Mushroom Stuffed ShellsI was grocery shopping with my daughter and out of the blue, she asked if we could have stuffed shells for dinner. We hadn't had stuffed shells in a very long time, so her suggestion sounded like a good idea to me. I didn't know what recipe that I wanted to use, but I grabbed a box of jumbo shells off of the shelf anyway. As I went to put the box in the cart, I noticed that it had a recipe on it. Upon closer inspection, the recipe looked pretty awesome. I decided right then and there that we would have them for dinner, so using the recipe on the box, I purchased all of the ingredients and made them that night. Needless to say, they were a hit. I don't know that I had ever had stuffed shells with sausage as an ingredient before, but I loved the addition. I will say that the type of sausage that you use will greatly affect the flavor of the meal, so choose one that you love!<br />
<br />
<b>INGREDIENTS:</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpfDBZJptA6sUef5x5Jpd7PEdEstdm3PA-TJWtZ_fjq2OlQeBRLHQlOfPfWEzAN_WU3U8CDRRj-BGaiQpypgmi9mS7dvhYv9qsVXblsxn362aM4eO_wJZQ0z2g93tJSRnaH9mPFBtA2TcT/s1600/IMG_6319.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpfDBZJptA6sUef5x5Jpd7PEdEstdm3PA-TJWtZ_fjq2OlQeBRLHQlOfPfWEzAN_WU3U8CDRRj-BGaiQpypgmi9mS7dvhYv9qsVXblsxn362aM4eO_wJZQ0z2g93tJSRnaH9mPFBtA2TcT/s320/IMG_6319.JPG" width="320" /></a></div>
<ul>
<li>32 jumbo shells</li>
<li>8 oz ground pork</li>
<li>8 oz baby bella mushrooms, chopped</li>
<li>1 cup chopped onion</li>
<li>1 Tbsp chopped garlic</li>
<li>1 Tbsp Italian seasoning</li>
<li>1 jar (15 oz) pasta sauce of your choice (the original recipe calls for Alfredo but I preferred a marinara sauce)</li>
<li>1 container (15 oz) whole milk ricotta cheese</li>
<li>1 can (14.5 oz) diced tomatoes with garlic and onion, drained</li>
<li>8 oz package shredded Italian style six cheese blend, divided</li>
</ul>
<div>
<b>DIRECTIONS:</b></div>
<div>
<ol>
<li>Prepare pasta according to package directions, drain. Preheat oven to 375 degrees F.</li>
<li>Meanwhile, in large skillet over medium-high heat, combine pork, mushrooms, onions, garlic and Italian seasoning, salt and pepper to taste. Cook until pork is no longer pink. Drain.</li>
<li>Spread 1/2 cup pasta sauce in bottom of a greased 13x9 baking dish. </li>
<li>Add ricotta cheese, drained tomatoes and 3/4 cup of shredded cheese blend to pork mixture; stir to combine. Divide among cooked pasta shells. Place in baking dish.</li>
<li>Cover with remaining pasta sauce and sprinkle with remaining cheese. Bake, covered, for 20 minutes. Remove cover and continue baking until cheese is melted and bubbly (about 15 minutes).</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfKwkt88X5B06AnORS4nQCa91q5bUgXO0gU9RVIB2N3RdV-Ke09irBoh3UAtnWtlribAcpmQKio7RbCTubdJQCuZYhPeDY0sBfWFvs_zWlAW15VinRcuiSBvxP5WN4bQ9ES-KwPaFkwzXL/s1600/IMG_6330.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfKwkt88X5B06AnORS4nQCa91q5bUgXO0gU9RVIB2N3RdV-Ke09irBoh3UAtnWtlribAcpmQKio7RbCTubdJQCuZYhPeDY0sBfWFvs_zWlAW15VinRcuiSBvxP5WN4bQ9ES-KwPaFkwzXL/s400/IMG_6330.JPG" width="400" /></a></div>
<div>
<b><br /></b></div>
<div>
<b>Difficulty: </b>medium - just a bit of a pain to stuff the shells, but not really a big deal</div>
</div>
<div>
<b>Time:</b> 20-25 minutes prep, 35 minutes to cook</div>
<div>
<b>Source:</b> modified slightly from a recipe found on the box of Essential Everyday pasta shells<br />
<br /></div>
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Joycehttp://www.blogger.com/profile/17014420966181068136noreply@blogger.com0tag:blogger.com,1999:blog-2426735796417961592.post-79303739893099909052018-01-21T16:02:00.000-05:002018-01-21T16:07:21.209-05:00Acorn Squash and Apple SoupEvery now and then I try a recipe with no expectations and it shocks me with its deliciousness. I had no idea what to expect with this soup - I am a lover of soups, but usually they are thick and filled with chunky veggies and meat and pasta or rice. This one fell far from my typical choice, but I happened to have the ingredients on hand and no plans for lunch on a Saturday. I threw the veggies in the oven while I was doing my usual Saturday morning cleaning and finished it up at lunchtime. When I took that first spoonful, I was shocked at how amazing it was. I finished that bowl. And then another. My kids were skeptical at first, but they did the same.<br />
<div>
<br /></div>
<div>
<b>INGREDIENTS:</b><br />
<div class="separator" style="clear: both; text-align: center;">
<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrd1K52p98YF4SKg_fb7dxyKEfbmVCfTgoanDow8FZmxSQ57aJL5HLFRhl3uFPwEIW-NxTyBP5SFF8SJ9wuvh6CPSmkQx9eQKpU5RC00XV2vZSlfw-JgsMgerVQlj1Gm1zodxGZ__p4kkR/s1600/IMG_6526.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrd1K52p98YF4SKg_fb7dxyKEfbmVCfTgoanDow8FZmxSQ57aJL5HLFRhl3uFPwEIW-NxTyBP5SFF8SJ9wuvh6CPSmkQx9eQKpU5RC00XV2vZSlfw-JgsMgerVQlj1Gm1zodxGZ__p4kkR/s320/IMG_6526.JPG" width="320" /></a></b></div>
</div>
<ul>
<li>1 medium acorn squash (1 1/2 to 2 pounds)</li>
<li>2 tablespoons butter or margarine</li>
<li>1 medium yellow onion, sliced</li>
<li>2 medium tart cooking apples (Granny Smith, Greening or Haralson), peeled and sliced</li>
<li>1 teaspoon dried thyme leaves</li>
<li>1/4 teaspoon dried basil leaves</li>
<li>2 cans (14 ounces each) chicken broth (4 cups)</li>
<li>1/2 cup half-and-half</li>
<li>1 teaspoon ground nutmeg</li>
<li>1/2 teaspoon salt</li>
<li>1/4 teaspoon white or black pepper</li>
</ul>
<div>
<b>DIRECTIONS: </b></div>
<ol>
<li>Heat oven to 350°. Cut squash in half; remove seeds and fibers. Place squash, cut sides up, in rectangular pan, 13 x 9 x 2 inches. Pour water into pan until 1/4 inch deep. Bake uncovered about 40 minutes or until tender. Cool; remove pulp from rind and set aside.</li>
<li>Melt butter in heavy 3-quart saucepan over medium heat. Cook onion in butter 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in apples, thyme and basil. Cook 2 minutes, stirring constantly. Stir in broth. Heat to boiling; reduce heat to low. Simmer uncovered 30 minutes.</li>
<li>Remove 1 cup apples with slotted spoon; set aside. Place one-third of the remaining apple mixture and squash in blender or food processor. Cover and blend on medium speed about 1 minute or until smooth; pour into bowl. Continue to blend in small batches until all the soup is pureed.</li>
<li>Return blended mixture and 1 cup reserved apples to saucepan. Stir in half-and- half, nutmeg, salt and pepper; heat until hot.</li>
</ol>
<div>
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<br />
<b>Difficulty: </b>easy<br />
<b>Time:</b> about an hour and 20 minutes, though much of it is hands off<br />
<b>Source:</b> <a href="http://www.bettycrocker.com/">www.bettycrocker.com</a></div>
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Joycehttp://www.blogger.com/profile/17014420966181068136noreply@blogger.com1tag:blogger.com,1999:blog-2426735796417961592.post-64901227377174142502017-10-24T13:52:00.002-04:002017-10-24T14:03:07.006-04:00Copycat Panera Bread Autumn Squash SoupI just made plans with a good friend to meet for lunch at Panera Bread; her next statement was, "I hope they still have the Autumn Squash Soup!" I asked if it were good, she couldn't believe I hadn't heard about it. Well, I had missed this. I used to frequent Panera on in-service days, but gave up the extended lunch to catch up on my work. The next thing I knew as I was scrolling through social media I saw a video of someone trying to make a copycat version.<br />
<div><br />
</div><div>I took this as a sign to find a recipe and try to make it. A quick search uncovered 10 such recipes. I looked through them for similarities and differences. Some used red peppers; some didn't; some used apple juice; some used apple cider. I mixed up the recipes to fit what I had at home as I was waiting for the furnace technician to come. The spices and honey make a huge difference in flavor so don't skip them (I tried prior to adding them because I was cold).<br />
<br />
The result was an amazing soup! It was perfect for lunch on that cold, rainy October day. My husband enjoyed it as well...he can be picky about how I prepare squash. This is defiantly worth the peeling and cutting of the butternut squash; if you are pressed for time, you can get your squash peeled and cubed already in the produce section of many grocery stores. </div><div><br />
</div><div><br />
</div><div><br />
</div><div><br />
</div><div><br />
</div><div><br />
</div><div><b>INGREDIENTS:</b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRCfTAn4AUqyEHTi3y2h9xt1_EWJTv5Iu_uL0thWha7lytZk8-Uw3e__QGuv3PdnbuiqPW7yksRfxSvcIEDzBG2Hr-0XYHyqNWUxR34Yj1t-5KPhfIjEqEwOA-QRLcrhQBsYBZZ38l9fo/s1600/IMG_1536.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRCfTAn4AUqyEHTi3y2h9xt1_EWJTv5Iu_uL0thWha7lytZk8-Uw3e__QGuv3PdnbuiqPW7yksRfxSvcIEDzBG2Hr-0XYHyqNWUxR34Yj1t-5KPhfIjEqEwOA-QRLcrhQBsYBZZ38l9fo/s320/IMG_1536.JPG" width="320" /></a></div><ul><li>butternut squash, peeled and cut into chunks.</li>
<li>onion, diced</li>
<li>red pepper</li>
<li>1 T olive oil</li>
<li>2 cups vegetable broth</li>
<li>1 1/2 cups apple cider</li>
<li>15 oz canned pumpkin</li>
<li>1 1/2 cup heavy cream</li>
<li>2 T honey</li>
<li>1/4 t curry powder</li>
<li>1/2 t ground cinnamon</li>
<li>salt, to taste</li>
<li>black pepper, to taste</li>
<li>pumpkin seeds, for garnish</li>
</ul><div><br />
</div><div><br />
</div><div><b>DIRECTIONS:</b></div><div><ol><li>Preheat oven to 400 degrees Fahrenheit. </li>
<li>Peel and seed squash. Cut into chunks. Peel and dice onion. Dice red pepper.</li>
<li>Place squash, onion, red pepper on a baking sheet. Season with salt and pepper to taste. Drizzle with 1 T olive oil. Bake for 25 minutes.</li>
<li>Puree roasted veggies in blender. (I use a Vitamix)</li>
<li>In a large soup pot, combine squash puree, pumpkin, vegetable broth, and apple cider. Bring to a low boil.</li>
<li>Whisk in cream. Bring back to boil.</li>
<li>Add honey and spices. Allow to simmer for 10 minutes. </li>
<li>Garnish with pumpkin seeds. </li>
</ol><div><br />
</div></div><div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDXkwV8yZ9FupN5fwiGwSyv3ogSW2qpIOkyeccdXTZvaG84vRdLd-1o6X0lFwaGzNHLD63xZhrxgU6QWh711PFwqfZ40z87CNEpfSlIeDyB16MjZ9LL8KHkFXucABQ95hWDyk6t0m9NYk/s1600/IMG_1542.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDXkwV8yZ9FupN5fwiGwSyv3ogSW2qpIOkyeccdXTZvaG84vRdLd-1o6X0lFwaGzNHLD63xZhrxgU6QWh711PFwqfZ40z87CNEpfSlIeDyB16MjZ9LL8KHkFXucABQ95hWDyk6t0m9NYk/s400/IMG_1542.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The salad and half sandwich make me feel like I am at Panera! </td></tr>
</tbody></table><br />
<br />
</div><div><b>TIME:</b> 30 minutes prep (lots of veggies to cut and roast); 45 minutes cooking time</div><div><b>DIFFICULTY: </b>Medium</div><div><b>SOURCE: </b>a hodgepodge of internet recipes </div><div><br />
</div><div><br />
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2426735796417961592.post-19412420046756315062017-10-17T10:19:00.000-04:002017-10-17T10:39:31.664-04:00Butternut Squash Casserole<br />
<br />
It's time for the "parade of squash" as my husband calls it. Fall is when my CSA pick-ups are filled with squash of different shapes, sizes, and colors. I love squash and all its nutritional benefits. Filled with Vitamin A, B6, and C, as well as fiber and potassium, butternut squash provides a healthy punch in a small package.<br />
<br />
I usually make <a href="http://www.busymomsrecipebox.com/2014/11/kickin-butternut-squash-soup.html" target="_blank">soup</a> from the butternut squash, but I wanted to try something different. This creamy casserole appeared to be a great side for a big holiday feast. After trying it, I know it will be a great sweet addition to our Thanksgiving table in the same way that the <a href="http://www.busymomsrecipebox.com/2011/11/baked-pineapple.html" target="_blank">baked pineapple</a> has become a Christmas staple.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP5UAjmsZXqrQWzfo1yRT2Eyfglgi153EG2A1E1BQVTgpGYX29CbrbKyak6GMwlBtLvju596ssSYe51K7jEw7QYafuaX15Zq87F-qXFa2wRFa-YSVEwJuJA5El0t7-lcBPQhhYcdUDM-Q/s1600/IMGP8193.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP5UAjmsZXqrQWzfo1yRT2Eyfglgi153EG2A1E1BQVTgpGYX29CbrbKyak6GMwlBtLvju596ssSYe51K7jEw7QYafuaX15Zq87F-qXFa2wRFa-YSVEwJuJA5El0t7-lcBPQhhYcdUDM-Q/s200/IMGP8193.JPG" width="200" /></a></div>The original recipe I found recommended peeling and cubing the squash; then, boiling it for about 15 minutes. I don't have time to cube that squash so I'll be halving it and roasting it with a bit of water until it's tender. Roasting will take longer, but I can do other work as it bakes. Additionally, I cut the sugar amount from 1/2 cup since I know how sweet butternut squash can be. Another option would be to trade sugar for maple syrup to change the flavor.<br />
A few other recipes included toppings of Rice Krispies mixed with butter or Nilla Wafers mixed with butter and browned to add a finished look for the table. When I reheated too long in the microwave (oops!), I added some applesauce which was delicious too.<br />
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<br />
<br />
<b>INGREDIENTS: </b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Ns7OojbYnpIiWzAypN_WehUUfMuNV5xwAOOIq1j2BcRqL3AO6gh4wfWJjygrnZ-g1zH8luUzmcBz51vW5ZLPMadHbGOXX33WtoH07QElgatVRTZxHTVbz9d9ZdOug1i_OVLo7qdumcg/s1600/IMG_1506.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Ns7OojbYnpIiWzAypN_WehUUfMuNV5xwAOOIq1j2BcRqL3AO6gh4wfWJjygrnZ-g1zH8luUzmcBz51vW5ZLPMadHbGOXX33WtoH07QElgatVRTZxHTVbz9d9ZdOug1i_OVLo7qdumcg/s320/IMG_1506.JPG" width="320" /></a></div><br />
<ul><li>1 large butternut squash, roasted</li>
<li>1/4 cup sugar</li>
<li>2 eggs</li>
<li>2 T butter</li>
<li>1 t vanilla extract</li>
<li>1/4 t cinnamon, ground</li>
<li>1/4 t nutmeg, ground</li>
<li>1 cup pecans</li>
</ul><div><br />
</div><div><b>DIRECTIONS:</b></div><div><ol><li>Preheat oven to 350 degrees Fahrenheit. Prepare a 1 1/2 quart baking dish with cooking spray.</li>
<li>Scoop inside of roasted squash.</li>
<li>Add to bowl, beat.</li>
<li>Add other ingredients. Mix well.</li>
<li>Place in prepared dish. Bake for 35 minutes. </li>
</ol><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0IQSBIPHDt0MZ29HlQcm1j9eWCqoZCieaskJjl_yB8qCaArUslv2HRdJH1FLrsfbOgGaWJMUGWCBsIWjfWliEvj8rw1y-fkdRVj8AwbtkST74e_-x1crjpSygvXaw-sHTpL9EsdzHu9U/s1600/IMG_1514.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0IQSBIPHDt0MZ29HlQcm1j9eWCqoZCieaskJjl_yB8qCaArUslv2HRdJH1FLrsfbOgGaWJMUGWCBsIWjfWliEvj8rw1y-fkdRVj8AwbtkST74e_-x1crjpSygvXaw-sHTpL9EsdzHu9U/s400/IMG_1514.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yum-reheating in the microwave with some apple sauce was awesome!</td></tr>
</tbody></table><div><br />
</div><div><br />
</div><div><b>TIME: </b>45 minutes prep (includes roasting), 35 minutes baking time</div><div><b>DIFFICULTY:</b> Easy</div></div><div><b>SOURCE: </b>https://www.tasteofhome.com/recipes/creamy-butternut-squash-casserole</div><div><b><br />
</b></div><br />
<br />
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2426735796417961592.post-44142595339138849102017-10-05T14:15:00.002-04:002017-10-05T14:30:02.831-04:00Jiffy Hands Pear Bread<br />
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In my real life, I teach second graders. The first day of fall means a whole new set of books on display in my classroom. Without hesitation, I will read <i>Mr. Putter and Tabby Pick the Pears</i> by Cynthia Rylant. I love Mr. Putter, his fine cat Tabby, busy Mrs. Teaberry, and Zeke the dog! When my children are through with Mr. Putter, I will have to find a way to continue reading them to anyone who will listen.<br />
<br />
The <i>Pick the Pears </i>book finds Mr. Putter unable to pick pears because of some "cranky knees," but he does have some "jiffy hands" to get rid of the pears littering the ground. The book ends with Mr. Putter being surprised by wonderful, fall baked goods.<br />
<br />
As I picked up my CSA box with 4 not-so-ripe looking pears, I thought, "What can I do with these overripe pears?" A quick Google search of those exact words showed me tons of ideas, but the bread seemed best for our family. It will be a great treat as we enjoyed reading and listening to the adventures of Mr. Putter.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5biosQj4ZaEscIIk9EovRaoYosbauqutqRJfZpqdSbfG2DFVoJ60jokuXpq0u6JB9kmaFTqpbBbl9_VyTnvo8Omq_G42YtEp0VRPT_h0qtng77Q84P402wfNBWduQ14TdCY0Fep4jw-c/s1600/IMG_1424.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5biosQj4ZaEscIIk9EovRaoYosbauqutqRJfZpqdSbfG2DFVoJ60jokuXpq0u6JB9kmaFTqpbBbl9_VyTnvo8Omq_G42YtEp0VRPT_h0qtng77Q84P402wfNBWduQ14TdCY0Fep4jw-c/s320/IMG_1424.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Those pears have seen better days!</td></tr>
</tbody></table><b>INGREDIENTS:</b><br />
<br />
<ul><li>3 cups all-purpose flour</li>
<li>1 t baking soda</li>
<li>1/4 t baking powder</li>
<li> 1 t salt</li>
<li>1 T ground cinnamon</li>
<li>1 cup walnuts, chopped</li>
<li>1 1/2 sticks of butter, softened</li>
<li>3 eggs, beaten</li>
<li>2 cups sugar</li>
<li>4 pears</li>
<li>1 t vanilla extract</li>
</ul><div><br />
</div><div><b>DIRECTIONS:</b></div><div><ol><li>Preheat oven to 350 degrees Fahrenheit. Prepare two 9 x 5 inch loaf pans. </li>
<li>Combine flour, baking soda, baking powder, salt and cinnamon in large mixing bowl. Mix well.</li>
<li>Peel and core the pears. Grate them. Set aside.</li>
<li>Combine butter, eggs, sugar, vanilla, and pears. Mix well.</li>
<li>Add pear mixture to dry mixture. Combine well. Add nuts. Mix.</li>
<li>Bake for 60 - 70 minutes; until a toothpick come out clean.</li>
<li>Cool bread on wire rack. </li>
</ol><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge3gBR-dfddqCEKcpS5DvLp74KVcDcgKcrUxeFjifZYw9q9SXTp9E_V_ZappYMg3VtYGGZqMjn04Ncooopo3oFt9jFn_fgUA2T0KztvPnGxrARfz_RZ0kgjHVSDqjmP8G_ouiJVcXn26Q/s1600/IMG_1429.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge3gBR-dfddqCEKcpS5DvLp74KVcDcgKcrUxeFjifZYw9q9SXTp9E_V_ZappYMg3VtYGGZqMjn04Ncooopo3oFt9jFn_fgUA2T0KztvPnGxrARfz_RZ0kgjHVSDqjmP8G_ouiJVcXn26Q/s400/IMG_1429.JPG" width="400" /></a></div><b><br />
</b> <b><br />
</b> <b>TIME: </b>20 minute prep time; 60 minutes baking time</div></div><div><b>DIFFICULTY: </b>Medium </div><div><b>SOURCE: </b>My search led me here: http://www.thekitchn.com/falls-other-fruit-8-things-to-131549</div><div><div class="fb-like" data-action="like" data-href="http://www.busymomsrecipebox.com/2017/10/jiffy-hands-pear-bread.html" data-layout="standard" data-share="true" data-show-faces="true" data-size="small"></div><br />
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2426735796417961592.post-65592925826098589432017-08-14T11:56:00.000-04:002017-08-14T12:00:03.562-04:00Sausage, Egg, and Potato Breakfast CasseroleAs I prepare to leave for a camping trip with my family to one of our many amazing National Parks, I find myself turning to this recipe for the third time. We travel in our RV and though there are generally no hook ups (for electricity, water, etc.) at the National Park campgrounds, we do have a gas oven that we can use. I have made this recipe for two other trips and it has been the perfect breakfast to fill us up for the adventures of the day. There are three steps to the process: the prep, the baking with foil, and the baking without foil. I do the first two of those steps at home before we leave. This leaves just the baking without foil to do on the trip. Unfortunately, I have never taken a picture of the finished product on one of our trips. Maybe this time I will and post an update. In the meantime, I didn't want any more time to go by without posting this!<br />
<h3 id="ingredients" style="background: transparent; border: 0px; box-sizing: border-box; clear: left; color: #323232; font-family: brandon-grotesque, Arial, Helvetica, Geneva, sans-serif; font-size: 16px; font-style: inherit; font-weight: 700; letter-spacing: 0.08em; line-height: 1.1; margin: 0px 0px 13px; outline: 0px; padding: 0px; text-align: left; text-transform: uppercase; vertical-align: baseline; white-space: normal;">
</h3>
<h3 id="ingredients" style="background: transparent; border: 0px; box-sizing: border-box; clear: left; color: #323232; font-family: brandon-grotesque, Arial, Helvetica, Geneva, sans-serif; font-size: 16px; font-style: inherit; font-weight: 700; letter-spacing: 0.08em; line-height: 1.1; margin: 0px 0px 13px; outline: 0px; padding: 0px; text-align: left; text-transform: uppercase; vertical-align: baseline; white-space: normal;">
INGREDIENTS:<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKFLVngoELVQQ3Huyzx55xa6OZN8i_fbgsHs1uxtaFaiwkg79aOa8PD-Xhg5-1gNWUy7vQrnuUDDVVsyBHWJZ7srN4HXAWHJ2tF_uQtuIQ5HF4_Dre5GIyjExNGwenKfDHf-1NGq7o2waB/s1600/IMG_5515.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKFLVngoELVQQ3Huyzx55xa6OZN8i_fbgsHs1uxtaFaiwkg79aOa8PD-Xhg5-1gNWUy7vQrnuUDDVVsyBHWJZ7srN4HXAWHJ2tF_uQtuIQ5HF4_Dre5GIyjExNGwenKfDHf-1NGq7o2waB/s320/IMG_5515.JPG" width="320" /></a></div>
</h3>
<div class="ingredients" style="background: transparent; border: 0px; box-sizing: border-box; font-family: inherit; font-size: 15.68px; font-style: inherit; font-weight: inherit; margin: 0px 0px 25px; outline: 0px; padding: 0px; text-align: left; vertical-align: baseline; white-space: normal;">
<ul>
<li>1 pound Italian sausage (sweet, hot, or mild)</li>
<li>1 medium white onion, peeled and diced</li>
<li>3 cloves garlic, minced</li>
<li>1 red bell pepper, cored and diced (or 1 jar of roasted red peppers, drained and diced)</li>
<li>6 eggs</li>
<li>1/3 cup milk</li>
<li>1 (20 ounce) bag frozen hash browns, thawed</li>
<li>2 cups shredded cheddar or mozzarella cheese</li>
<li>1/4 teaspoon freshly-ground black pepper</li>
<li>(optional topping: thinly sliced green onions)</li>
</ul>
<ul style="background: transparent; border: 0px; box-sizing: border-box; font-family: inherit; font-size: 15.68px; font-style: inherit; font-weight: inherit; list-style: none; margin: 0px 0px 15px; outline: 0px; padding: 0px; text-align: left; vertical-align: baseline; white-space: normal;">
</ul>
</div>
<br />
<b>DIRECTIONS:</b><br />
<ol>
<li>Heat oven to 375 degrees F.</li>
<li>Add the sausage to a medium saute pan. Cook over medium-high heat until browned, crumbling the sausage with a spoon as it cooks. Remove sausage with a slotted spoon and transfer to a large mixing bowl. Reserve about 1 tablespoon of sausage grease in the saute pan, discarding the rest. </li>
<li>Add the onion and red pepper* to the saute pan, and saute for 5 minutes until cooked. Add the garlic and saute for an additional 2 minutes until fragrant. (*If using the jarred roasted red peppers, wait to stir them until after the garlic.) </li>
<li>Pour the vegetable mixture into the mixing bowl with the sausage. Add the hash browns and 1 1/2 cups cheese to the mixing bowl with the sausage and veggies. Stir to combine.</li>
<li>In a separate bowl, whisk together the eggs, milk and black pepper until combined. Then add them to the hashbrown mixture, and stir to combine. Pour the mixture into a 11x7-inch or a 9x9-inch baking dish (a 9x13-inch dish will also work), and top with the remaining 1/2 cup of shredded cheese.</li>
<li>Cover with aluminum foil and bake for 20 minutes. Then remove the aluminum foil and bake for an additional 10-15 minutes and the top of the potatoes begin to slightly brown. Remove and let the casserole rest for 5 minutes. Sprinkle with green onions and serve!</li>
</ol>
<div>
<b>Difficulty:</b> Medium</div>
<div>
<b>Time:</b> 20 minutes prep, 35 minutes baking</div>
<div>
<b>Source: </b><a href="https://www.gimmesomeoven.com/">https://www.gimmesomeoven.com</a></div>
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Joycehttp://www.blogger.com/profile/17014420966181068136noreply@blogger.com0tag:blogger.com,1999:blog-2426735796417961592.post-27098663529124596642017-06-16T06:00:00.000-04:002017-06-16T06:09:24.550-04:00Thin Mint SmoothieYou know those subscriptions services that you can subscribe to where you pay a fee and then you get a box filled with goodies (like clothes or pet supplies or beauty items) delivered to your door? They are all over the place these days. You can even order a "man box" to be delivered to a favorite man in your life. There is something exciting about getting that box filled with who-knows-what that someone else put together for you. That is exactly what getting my CSA is like for me! I get a bag filled with the best fruits and veggies around, along with recipes to try. This week was my first pick-up and I was thrilled!<br />
<br />
One of the reasons I like the CSA is also one of the reasons I liked the clothing box service that I tried once - it pushed me out of my comfort zone. I would not have bought that sweater, but I loved it once I had it on! Likewise, I would not have bought mint or scapes this week, but goodness gracious am I glad they were in my CSA. This shake that I made with the mint is incredible...just what I needed on a hot summer day. My daughter had a friend over and when I shared with the three kids, she told me I should give her mom the recipe. (I didn't bother telling her how healthy it is.) Win!!<br />
<br />
(P.S. Don't know what a CSA is? Here is a link to try: <a href="https://www.localharvest.org/csa/" target="_blank">What is a CSA?</a>)<br />
<br />
<b>INGREDIENTS:</b><br />
<div class="separator" style="clear: both; text-align: center;">
<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEnpQNR0a_iGpKlNH9innnD_DejG45q_wHJnM6iBfne8X_o3AnX8vvTzCOYlAPTXofj5NXXET7g9LMz42V1vlx6o3njcPLswGqH1PssdB0F7_KvzRzRWwUrChzhqg9l5bNq10BJOWw1ewq/s1600/20170614_153739.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEnpQNR0a_iGpKlNH9innnD_DejG45q_wHJnM6iBfne8X_o3AnX8vvTzCOYlAPTXofj5NXXET7g9LMz42V1vlx6o3njcPLswGqH1PssdB0F7_KvzRzRWwUrChzhqg9l5bNq10BJOWw1ewq/s320/20170614_153739.jpg" width="320" /></a></b></div>
<ul>
<li>1.5 oz spinach</li>
<li>1 banana</li>
<li>1 apple</li>
<li>3-5 sprigs fresh mint - stemmed</li>
<li>1 tbsp cacao powder</li>
<li>1 tsp cacao nibs (I couldn't find any at my grocery store, so I used dark chocolate chips)</li>
<li>1 cup water</li>
<li>1 cup ice</li>
</ul>
<b><br /></b>
<b>DIRECTIONS:</b><br />
<div>
Blend all ingredients except for the cacao nibs for 1-3 minutes. Add the cacao nibs and blend for 30 seconds more.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<div>
<br /></div>
<div>
<b>Difficulty: </b>easy</div>
<div>
<b>Time:</b> 4 minutes</div>
<div>
<b>Source:</b> https://greenblender.com/smoothies/recipes/thin-mint</div>
<div>
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Joycehttp://www.blogger.com/profile/17014420966181068136noreply@blogger.com2tag:blogger.com,1999:blog-2426735796417961592.post-19299391491749119252017-03-15T19:23:00.000-04:002017-03-15T19:29:22.919-04:00Pesto Chicken and Veggies<div class="separator" style="clear: both; text-align: left;">
A friend of mine recently posted this recipe on Facebook and I have since made it a few times to great reviews from my family. Though the original recipe touts its advantages as a make ahead meal to prep for the week (my friend posted it with Whole 30 in mind), I found it makes for a perfect weeknight dinner for my family with just enough left over for lunch the next day. It is quick and easy and full of flavor. If you are cutting grains from your diet, this dish stands alone. Personally, to stretch the meal a bit (and because we are not eliminating grains), I served it with brown rice. Just thinking of the flavor combination with the homemade pesto is making my mouth water as I type. I am sure you will enjoy this one!</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="" style="clear: both; text-align: left;">
<b>INGREDIENTS:</b></div>
<div class="separator" style="clear: both; text-align: center;">
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<ul>
<li>2 tablespoons olive oil</li>
<li>4 chicken thighs, boneless and skinless (I used more than 4)</li>
<li>Salt, to taste</li>
<li>Pepper, to taste</li>
<li>1 pound green beans</li>
<li>2 cups cherry tomatoes, halved</li>
<li>½ cup basil pesto</li>
</ul>
<div>
<b>DIRECTIONS:</b></div>
<div>
<ol>
<li>Microwave green beans with a tablespoon of water for 6 minutes. (Skip this step if you like your green beans crisp. My family does not.)</li>
<li>Meanwhile, in a large pan, heat olive oil and add chicken thighs. Season with salt and pepper. When the chicken is completely cooked through, remove from pan, slice into strips, and set aside.</li>
<li>Add veggies and pesto; heat until tomatoes and green beans are cooked to desired tenderness. Return the chicken strips to the pan. Stir until fully incorporated. </li>
<li>Serve immediately or divide into 4 food storage containers and store in the refrigerator. Can be kept refrigerated for up to 4 days.</li>
</ol>
</div>
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<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<b>Difficulty: </b>Easy<br />
<b>Time:</b> about 20 minutes<br />
<b>Source:</b> adapted from recipes seen on Facebook and Buzzfeed<br />
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<script async="" defer="" src="//assets.pinterest.com/js/pinit.js"></script>Joycehttp://www.blogger.com/profile/17014420966181068136noreply@blogger.com0tag:blogger.com,1999:blog-2426735796417961592.post-84846274924403660832017-01-06T20:59:00.000-05:002017-01-06T21:48:07.560-05:00Hoppin' John SoupThere are so many different traditions related to food on New Year's Day. In the area where we live, a common tradition is to have pork and sauerkraut for luck. This year, while perusing recipes online, I stumbled across a recipe for Hoppin' John soup, which is also supposed to be a lucky dish to eat on the first day of the New Year, but tends to be more of a southern tradition. I decided to give it a try as something different. I have to admit that while it did look good, I was not anticipating it being a huge hit. Let me tell you, it was. And I hope that this soup isn't meant to be eaten only on New Year's Day, because I plan to make it all year long. I don't know that I have ever cooked anything with Black Eyed Peas (which are actually beans, not peas, so you can eat them, Dad, despite the fact that you won't go near green peas with a ten foot pole) and my experience with Collard Greens is very limited, but the flavor combination in this soup had my whole family going back for more. As for the luck it is supposed to bring, so far so good! Happy New Year, all!<br />
<br />
<b>INGREDIENTS:</b><br />
<div class="separator" style="clear: both; text-align: center;">
<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivjXF39gCNS7KFlGfusAUWEAJ5VB55o3ZhZyKw9ph2zJ3wnCR8C74nhlPhZDepEjjqN2zhGQgxxcFcNZy15NCt1ABScW3T2r_kaSisIyI4ARKXJOQT7XOsX4CgJ2Ts1_10Dz6usXy_6t6x/s1600/IMG_4976.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivjXF39gCNS7KFlGfusAUWEAJ5VB55o3ZhZyKw9ph2zJ3wnCR8C74nhlPhZDepEjjqN2zhGQgxxcFcNZy15NCt1ABScW3T2r_kaSisIyI4ARKXJOQT7XOsX4CgJ2Ts1_10Dz6usXy_6t6x/s320/IMG_4976.JPG" width="320" /></a></b></div>
<b>
</b>
<br />
<ul>
<li>1 small bunch (about 1 pound) collard greens</li>
<li>2 tablespoons olive oil</li>
<li>8 ounces smoked ham steak, cut into 1/4-inch cubes</li>
<li>1 medium onion, chopped</li>
<li>4 cloves garlic, minced</li>
<li>1 medium carrot, chopped (I used a handful of baby carrots because I was out of whole)</li>
<li>1 stalk celery, chopped</li>
<li>1/4 teaspoon crushed red-pepper flakes</li>
<li>Kosher salt and freshly ground black pepper</li>
<li>6 cups low-sodium chicken broth</li>
<li>1 dried bay leaf</li>
<li>One 15 1/2-ounce can black-eyed peas, drained and rinsed</li>
<li>One 15-ounce can diced tomatoes, with juices</li>
<li>2 cups cooked brown rice (I used a packet)</li>
<li>Dash of hot sauce, preferably Tabasco</li>
<li>Dash of Worcestershire sauce</li>
<li>Parmesan cheese, grated, for topping </li>
</ul>
<br />
<div>
<b>DIRECTIONS:</b><br />
<ol>
<li>Remove the stems and center ribs from the collard greens. Stack about six leaves on top of each other, roll into a cigar shape, and slice into thin ribbons. </li>
<li>Heat the olive oil in a large, heavy pot over medium-high heat. When the oil is hot, toss in the ham, onion, garlic, carrot, and celery, and cook, stirring, until the vegetables are tender, roughly 4 minutes. Sprinkle in the red-pepper flakes, and season with salt and pepper. Add the collard greens, and sauté until they begin to soften. </li>
<li>Pour in the chicken broth, the bay leaf, the black-eyed peas, and the can of tomatoes with their juices. Bring to a simmer, and cook for 30 minutes. Stir the rice into the soup to warm. Taste for seasoning, and add more salt and pepper, hot sauce, and Worcestershire sauce. </li>
<li>Spoon into bowls, and sprinkle each bowl with Parmesan cheese. </li>
</ol>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjxl_uCdOtXxOwJcrLWazsqAJknEoA4MuJ3Ef9WYkaYBZJqL7zym8tl8bu3bjRixsVF5gJVIYofVZMXxvU0flCVAB3uWSJ2Dpe3RDm6mnFr6QAYkqambkkgGj6QK0G-_77EUZ7adrjQ6jP/s1600/IMG_4978.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjxl_uCdOtXxOwJcrLWazsqAJknEoA4MuJ3Ef9WYkaYBZJqL7zym8tl8bu3bjRixsVF5gJVIYofVZMXxvU0flCVAB3uWSJ2Dpe3RDm6mnFr6QAYkqambkkgGj6QK0G-_77EUZ7adrjQ6jP/s400/IMG_4978.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I wish this picture did it justice!</td></tr>
</tbody></table>
<div>
<br /></div>
<b>Difficulty:</b> easy</div>
<div>
<b>Time:</b> 15 minutes prep, about 40 minutes cooking</div>
<div>
<b>Source:</b> adapted from <a href="http://www.tastebook.com/blog/recipes/3077997-Gina-s-Hoppin-John-Soup/">www.tastebook.com</a><br />
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Joycehttp://www.blogger.com/profile/17014420966181068136noreply@blogger.com1tag:blogger.com,1999:blog-2426735796417961592.post-4134041116436599342016-11-16T21:26:00.000-05:002016-11-16T21:32:55.722-05:00Sausage and Brown Rice Stuffed Acorn SquashI was a bit sad to pick up my CSA today, as it was the last bag for the season. I love getting my fresh-from-the-farm veggies, and though I felt it was a bit of a challenge to figure out what to do with everything when I first started to get the CSA, now that I have a number of go-to recipes to use, I love having the produce dictate my menu. Our CSA had an awesome crop of squash this year, so I have been working on a number of recipes to use them. One great thing about squash is that it has a shelf life that is way longer than typical produce; if I don't use them right away, they are still great. I love all of the flavors in this recipe, and I love that when I made it, my kids said, "You know, I really like squash!" As if they wouldn't. ;)<br />
<br />
<b>INGREDIENTS:</b><br />
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<ul>
<li>2 acorn squash </li>
<li>1 lb sweet Italian sausage (bulk if you can find it, otherwise remove casings)</li>
<li>1 onion, diced</li>
<li>2 cloves garlic, minced</li>
<li>large green bell pepper, chopped</li>
<li>1 tsp thyme leaves (fresh) (or use 1/2 tsp dried)</li>
<li>2 cups cooked brown rice (I use the microwavable bags)</li>
<li>Shaved or shredded Parmesan cheese</li>
</ul>
<div>
<b>DIRECTIONS: </b></div>
<ol>
<li>Preheat oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.</li>
<li>Halve squash and remove seeds. Place squash halves, cut side up, on the baking sheet and roast for 40-45 minutes. Meanwhile, cook rice.</li>
<li>Brown sausage over medium heat, adding the onion, garlic, and pepper just when the sausage begins to brown. Saute until sausage is browned and veggies are tender, add the rice and thyme.</li>
<li>Once squash is roasted, spoon the sausage mixture into the halves until they are overflowing. Sprinkle the Parmesan cheese over each half. Return squash to oven and roast for another 15-20 minutes or until the cheese begins to brown slightly.</li>
</ol>
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<div>
<br /></div>
<div>
<b>Difficulty: </b>Easy</div>
<div>
<b>Time:</b> a bit more than an hour, total</div>
<div>
<b>Source:</b> adapted from <a href="http://www.thebusybaker.ca/">http://www.thebusybaker.ca/</a></div>
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Joycehttp://www.blogger.com/profile/17014420966181068136noreply@blogger.com0tag:blogger.com,1999:blog-2426735796417961592.post-62169091981074378972016-08-31T16:47:00.000-04:002016-08-31T16:53:34.411-04:00No Bake Chocolate Peanut Butter BarsI am both happy and dismayed to have found this recipe early this summer. Happy because it was a huge hit at every get together that I took it to; Dismayed because I had NO self-control when it came to eating it. I am a person that posted on Facebook years ago that there should be Reece's Peanut Butter Cup flavored gum. I would buy it by the case. This recipe has just the right combo of ingredients to strip away all of my will power. Don't let that discourage you, though. You DEFINITELY want to make this for your next get together. (Just make sure you have some people to share it with.)<br />
<br />
<b>INGREDIENTS:</b><br />
<div class="separator" style="clear: both; text-align: center;">
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<b>
</b>
<ul>
<li>1 stick butter</li>
<li>1 cup peanut butter, smooth</li>
<li>2 cups (about 1 pack or 9 grahams) graham crackers, broken/crushed</li>
<li>1 cup powdered sugar</li>
<li>2 cups chocolate chips plus 2 tbsp vegetable oil to help melt the chips</li>
</ul>
<b>DIRECTIONS:</b><br />
<ol>
<li>Spray or line a 9x13 inch pan with parchment paper or tin foil.</li>
<li>Break or crush the graham crackers into smaller pieces. (I put the crackers in a plastic bag and rolled them with a rolling pin to make a fine crumble. You may like yours more chunky. You really can't go wrong here.)</li>
<li>In a saucepan, melt the butter and peanut butter together, stirring until smooth. Remove from the heat and set aside.</li>
<li>In a large bowl, mix the crushed graham crackers and powdered sugar. Once mixed, add in the peanut butter mixture, and mix to combine.</li>
<li>Spread the peanut butter graham cracker mixture evenly into the pan.</li>
<li>In a microwave-safe bowl, combine chocolate chips and oil. Microwave on medium for a minute at a time, stirring in between, until melted.</li>
<li>Pour the chocolate over the peanut butter layer.</li>
<li>Cover the pan and refrigerate for 30 minutes or until they are set.</li>
<li>Cut into bars and enjoy!</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaHIvQh9U-b323uQOhMOiIjvIWaz-6gf7oZAd31b7A9A4FVEhwBtjqtD57uIFKnCrE2RZDY78107lo3sHaW_fmYIvQZIj5zxJ35KJI9esPD047DviVi0pMYtWrGzX9h5ezSzm3-GF5PM0g/s1600/IMG_4235.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaHIvQh9U-b323uQOhMOiIjvIWaz-6gf7oZAd31b7A9A4FVEhwBtjqtD57uIFKnCrE2RZDY78107lo3sHaW_fmYIvQZIj5zxJ35KJI9esPD047DviVi0pMYtWrGzX9h5ezSzm3-GF5PM0g/s400/IMG_4235.JPG" width="400" /></a></div>
<div>
<br /></div>
<b>Difficulty: </b>easy<br />
<div>
<b>Time:</b> about 1 hour, including cooling time</div>
<div>
<b>Source:</b> adapted from <a href="http://thefirstyearblog.com/">http://thefirstyearblog.com</a></div>
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Joycehttp://www.blogger.com/profile/17014420966181068136noreply@blogger.com2tag:blogger.com,1999:blog-2426735796417961592.post-51315132481239349642016-07-07T12:42:00.003-04:002016-07-07T12:57:52.925-04:00Asian Stuffed Cabbage"These aren't too labor intensive for a birthday meal, are they?"<br />
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When my husband asked me that question when I served these for dinner the first time, I knew I had hit the jackpot. I was already fairly certain. After all, the recipe has some of my favorite ingredients in the Asian-inspired sauce - sesame oil, rice vinegar, soy sauce - and I have always loved stuffed cabbage. The thing is that prior to this recipe, I had never actually made stuffed cabbage. In my head, it was way too labor intensive. In reality, for me, the most labor intensive part was cleaning the cabbage leaves. And really, that wasn't a big deal. I did have to watch a video to make sure I was rolling them right (I found this quick one to be helpful: <a href="https://www.youtube.com/watch?v=4-OAM89WulQ">https://www.youtube.com/watch?v=4-OAM89WulQ</a>) but beyond that, this recipe is surprisingly easy. And offer the sauce as a dipping option. It was a huge hit.</div>
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<b>INGREDIENTS:</b><br />
<ul>
<li>1 lb lean ground turkey</li>
<li>2 carrots, shredded</li>
<li>1 cup cooked brown rice or quinoa (I used quinoa)</li>
<li>4-5 garlic cloves, minced</li>
<li>2 tablespoons ginger, minced</li>
<li>1 small onion, minced</li>
<li>3 tablespoons low sodium soy sauce</li>
<li>2 tablespoons toasted sesame oil</li>
<li>2 teaspoons rice vinegar</li>
<li>1 teaspoon chili or chili-garlic sauce (found in the Asian section of your grocery store)</li>
<li>salt and pepper, to taste</li>
<li>leaves from 1 large head of Napa cabbage</li>
</ul>
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<b>DIRECTIONS:</b><br />
<ol>
<li>Preheat your oven to 400 degrees.</li>
<li>Prepare your filling by gently combining uncooked beef (or turkey), shredded carrots, cooked rice (or quinoa), garlic, ginger, onion, soy sauce, sesame oil, rice vinegar, chili sauce and a pinch of salt and black pepper in a large mixing bowl.</li>
<li>To make your leaves easy to roll, use a rolling pin to flatten to make leaves more pliable. If you find that your leaves are on the smaller side, use two to roll, overlapping both ends to make one big leaf.</li>
<li>Spoon your filling to each leaf. Carefully roll each leaf tightly and place side by side in a large baking dish. Pour 1 cup of water over stuffed cabbage rolls and cover with aluminum foil. Bake in preheated oven for about 30-35 minutes or until completely cooked through.</li>
<li>Serve with juices from baking dish and additional chili sauce.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgptG-t5PtPAbtK1R7GOo3Aw-XnDHVtnMU9v7zJ0GsMrLdwfwU0AhAxeJATC3cmgjRGqNzxTekR4RynBPz1lew6vEQafeEqVP8JuIAyd9cFuGRS6QpjLbFzzvOYXjeT7NsfeBOT57Y30wZN/s1600/Asian+stuffed+cabbage.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgptG-t5PtPAbtK1R7GOo3Aw-XnDHVtnMU9v7zJ0GsMrLdwfwU0AhAxeJATC3cmgjRGqNzxTekR4RynBPz1lew6vEQafeEqVP8JuIAyd9cFuGRS6QpjLbFzzvOYXjeT7NsfeBOT57Y30wZN/s400/Asian+stuffed+cabbage.JPG" width="400" /></a></div>
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<b>Difficulty:</b> easy-medium</div>
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<b>Time:</b> about 50 minutes total</div>
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<b>Source:</b> http://aggieskitchen.com/asian-stuffed-napa-cabbage-rolls/</div>
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Joycehttp://www.blogger.com/profile/17014420966181068136noreply@blogger.com0tag:blogger.com,1999:blog-2426735796417961592.post-22315113759904299212016-05-19T16:48:00.000-04:002016-05-19T16:54:57.135-04:00Asian Pork and Veggies (Slow Cooker)I have sort of been on an Asian food kick these days, and when I was looking for something new to make for my Sunday Slow Cooker meal a while back, this recipe caught my attention. I did modify the original recipe a bit - not all intentionally, but we loved the results. In fact, my husband said "This is the best slow cooker meal you have made in a long time! It is really, really good." Not one to hold back what he thinks, I will take that as a true compliment. It has made its way into the permanent rotation.<br />
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<b>INGREDIENTS:</b><br />
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<ul>
<li>1/2 cup low-sodium soy sauce</li>
<li>1/2 cup dark brown sugar</li>
<li>2 tablespoons rice wine vinegar</li>
<li>1 teaspoon toasted sesame oil</li>
<li>11-inch piece fresh ginger, peeled and sliced</li>
<li>1⁄4 to 1⁄2 teaspoon crushed red pepper</li>
<li>2 1/2 pounds pork shoulder, trimmed and cut into 2-inch pieces</li>
<li>12 ounces soba noodles (alternatives: somen noodles, rice)</li>
<li>2 red bell peppers, thinly sliced or chopped</li>
<li>2/3 of a bag of frozen sugar snap peas (or use fresh, or use snow peas)</li>
<li>1 tsp cornstarch</li>
</ul>
<b><br />DIRECTIONS:</b><br />
<ol>
<li>In a 4- to 6-quart slow cooker, stir together the soy sauce, sugar, vinegar, oil, ginger, and crushed red pepper. Add the pork and toss to combine. Cover and cook until the pork is tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total cooking time). (If using frozen sugar snap peas, put in fridge to thaw at this time.)</li>
<li>With 15 minutes to 1 hour left in the cooking, add red peppers and peas to the slow cooker. (My family likes our veggies soft, so I added them 1 hour prior to the meal being done when cooking on low. If you like your veggies more crisp, see the alternative in step 3.)</li>
<li>Fifteen minutes before serving, cook the soba noodles (or alternative) according to the package directions. (If you prefer crisp veggies and haven't added them to the slow cooker, add the bell peppers and snow peas to the water during the last minute of cooking the noodles.)</li>
<li>Mix together 1 tsp cornstarch and 1 tsp water in a small bowl. Stir mixture into slow cooker and cook on high for 5 minutes to thicken sauce slightly.</li>
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<b>Difficulty:</b> easy</div>
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<b>Time:</b> 10 minutes prep, 4-8 hours cooking (slow cooker)</div>
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<b>Source:</b> Based on a recipe found at <a href="http://www.realsimple.com/">www.realsimple.com</a></div>
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