I have to admit this here – like a huge chunk of the population, I fell for the hype and got an Instant Pot this past November. After I got mine, I found out that it fit into my kitchen routine quite nicely. It paid for itself within weeks of buying, just by allowing me to get food ready quickly on and not having to resort to takeout. You can … [Read more…]
Pea and Potato Lamb Stew
This is a delicious stew that can be made from mostly freezer and pantry items, making it a good recipe to have on hand for those days that you cannot get out to shop. This recipe can be used with other frozen vegetables as well and reheats well for leftovers. You can serve this with rice, or flat bread, a dollop of yogurt, and salad. … [Read more…]
Rosemary Scented Slow Cooker Beef Stew
It hasn’t been super cold here yet this winter, but with everyone being sick, comforting stews and quick-cooking soups were our mainstays for a while. This one saved us on a day when we knew that we were going to busy all day, and would need something waiting for us at dinnertime. Rosemary Scented Slow Cooker Beef Stew 1-2 … [Read more…]
Red Coconut Curry Slurp Bowl with Lotus Foods Gluten Free Ramen
It’s been a while since I have cooked or blogged regularly. This has been a brutal season, despite the weather being nice. We have all been sick, right after the other. I feel (I hope) that we are on the other side of it now. I was given the opportunity to try some Lotus Foods items, through the Meatless Monday movement and Lotus Foods. I was … [Read more…]
Vegetable Cheese Soup – Meatless Monday
This soup is a bit lighter than the usual broccoli cheese soup. It is a forgiving recipe, in that you can use all broccoli, all cauliflower, or any combination of the two. You can use thawed frozen veggies instead of steaming raw ones. I like to add a summer squash (or zucchini) at the beginning with the onions, to add some more veggie nutrition – … [Read more…]
Eggplant and Tomato “Stew”
We got some local eggplant and tomatoes at the farmer’s market. In the summer, I make this dish many times, using whatever vegetable I have on hand – eggplant, zucchini, cauliflower, etc. It takes about 40 minutes, and doesn’t use a whole lot of ingredients. Fresh, seasonal vegetables taste best simply prepared. I don’t even use spices in this a … [Read more…]
Pasta Fagioli Soup | The Levantess
This is a recipe for a delicious soup consisting of mostly pantry ingredients. I stumbled across a recipe for Pasta Fagioli a few years ago, but I made changes according to what we had and my family’s tastes. Using the marinara sauce gives it more of a long-simmered, rich taste. This recipe specifies Italian turkey sausage, but I have also used … [Read more…]
Chicken and Dumplings
I know that it is officially Spring, but it actually snowed yesterday in some areas, so we are still in Chicken and Dumpling weather, as far as I am concerned. You can consider this recipe a template for your own version of Chicken and Dumplings. Instead of carrots, you could use parsnips, or rutabaga. Add 1 ½ cups of green vegetables. I greatly … [Read more…]
Meatless Monday: Tomato Cabbage Bulgur Soup
We had stuffed cabbage over the weekend, and I made sure to set aside any hard to wrap leaves (excessively curly, or very torn). I ended up with about 2 cups, once I chopped them small. I remembered a soup I had several years ago, that included bulgur, and decided to recreate it. It is a nicely hearty soup, perfect for a cold day. This … [Read more…]
Black Beans with Potatoes
This is a simple side dish that I like to serve with stews, roasts, tray bakes, or grilled meats. Recently, I made it with the previously posted Chicken Fricassee. If I have a winter squash like butternut, calabaza, or acorn, I like to use that instead of the potatoes. Over rice, this is perfectly hearty enough as a vegetarian meal. Black … [Read more…]