Pasta with roasted veggies – Saturday weekly recipe post

Pasta with roasted veggies
The Stuff you need:

  • 1/2 pound fresh asparagus
  • 1 bell peppers, diced
  • 1/4 pound crimini or portabello mushrooms, sliced/diced
  • 10 cloves roasted garlic, chopped
  • 1 tomato, quartered
  • 1 onion quartered
  • 1/2 teaspoon chopped fresh rosemary
  • 1/2 teaspoon chopped fresh oregano
  • 2 tablespoons olive oil
  • 8 ounces dry farfalle pasta
  • 1/4 cup grated Parmesan cheese
  • 3 TBS olive/mixed tapenade

 What to do with the Stuff:

  • Preheat oven to 375 degrees F (180 degrees C)
  • Prepare asparagus by snapping at the tough base
  • Cut diagonally into bite sized pieces
  • In a roasting pan, combine asparagus, bell pepper, onion, mushrooms, roasted garlic and tomato
  • Sprinkle with salt, pepper, rosemary, and oregano, drizzle with olive oil
  • Bake for 25 minutes
  • Bring a large pot of lightly salted water to a boil
  • Add farfalle pasta and cook as directed until al dente; drain
  • Toss with Parmesan cheese, tapenade and roasted vegetables

Vegetarian chili with Quinoa and black beans – Wednesday weekly recipe post

Vegetarian chili with Quinoa and black beans


The stuff you need:

  • 1 cup uncooked organic quinoa, rinsed
  • 2 cups veggie stock
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 6 cloves garlic, chopped
  • 2 TBS chili powder
  • 1 TBS ground cumin
  • 1 TBS unsweetened cocoa powder
  • 1/2 tsp cinnamon
  • 1 (28 ounce) can crushed tomatoes
  • 2 (19 ounce) can black beans,rinsed and drained
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 zucchini, chopped
  • 2-3 jalapeno peppers, seeded and minced (may leave seeds in for increased for spice)
  • 2 TBS minced chipotle peppers
  •  Salt and black pepper to taste
  • 1 cup frozen corn
  •  Chopped cilantro, sliced avocado, greek yogurt, shredded cheddar cheese, diced red onions, hot sauce for garnishes/accoutrements (optional)

What to do with the stuff :

  • Bring the quinoa and veggie stock to a boil in a saucepan over high heat
  • Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes; set aside
  • Heat olive oil in a large pot over medium heat
  • Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes
  • Add the garlic, chili powder, unsweetened cocoa, cinnamon and cumin; cook and stir 1 minute to release the flavors
  • Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, jalapeno pepper, & chipotle pepper
  • Season to taste with salt and pepper
  • Bring to a simmer over high heat, reduce heat to low, cover, and simmer 30 minutes.
  • After 30 minutes add thawed corn
  • Cook to heat the corn through
  • Stir in the reserved quinoa
  • Remove from the heat
  • Serve with above-mentioned accoutrements, as per your taste/preference (leave out yogurt and cheese for dairy free)

Amazing “white girl” Greek Yogurt dip (mmmm)-Saturday Weekly recipe post

Amazing “white girl” Greek Yogurt dip (mmmm! )


The Stuff you need:

  • ¼ cup finely chopped fresh dill
  • 1 large cucumber, peeled, seeded, chopped and drained (see below)
  • 2 green onions, white and green parts, chopped
  • 2 cloves garlic finely minced
  • juice of 1 lemon
  • black pepper, salt, and cumin to taste
  • 16 ounces Greek yogurt

What to do with the Stuff ;

  • Chop up the cucumber, and “sweat” with a sprinkling of sea salt
  • Let it sit for about 45-60 minutes
  • Press and drain any excess water, pat dry with paper towels
  • Mix yogurt, cucumber, dill, lemon juice, garlic, salt, and pepper in a bowl
  • Refrigerate for flavors to blend, at least 6 hours

Super Easy Basic Cabbage rolls – Wednesday weekly recipe post

Super Easy, Basic Cabbage rolls

cabbage rolls


  • 12-14 Cabbage leaves
  • 1 pound ground lamb, beef, sausage or turkey ( or combiniation mince)
  • 3/4 cup cooked wild and brown rice
  • 1 small onion, chopped
  • 4-6 cloves garlic, diced
  • 1 egg beaten
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1/2 cup milk
  • 1 can (8 oz) tomato sauce
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 TBS honey
  • 2 TBS vinegar
  • 1/2 cup water
  • 2 tablespoons cornstarch mixed with 1/4 cup cold water


  • Drop cabbage leaves into boiling salted water; cover and cook for 3-5 minutes until soft, drain well & dry
  • For the filling, combine uncooked ground meat, cooked rice, onion, garlic, egg, salt,pepper, and milk.
  • Mix well, and divide into 12 portions
  • Place a portion into the center of each cabbage leaf
  • Roll leaf around filling; if needed, fasten with toothpick
  • Place in a baking dish seam side down
  • For sauce, combine tomato sauce, tomatoes, sugar, vinegar, salt, pepper, 1/2 cup of water and pour over cabbage rolls
  • Bake covered, in a preheated 350° oven 45 to 50 minutes
  • Remove rolls onto a separate plate
  • Transfer the pan juices to a saucepan and place over heat; stir cornstarch/water mixture into the sauce; bring to a boil cook until thickened
  • Top rolls with thickened hot sauce, and serve 😉


Hearty Breakfast Skillets – Saturday Weekly Recipe post

Stellar Hearty Breakfast Skillets



The Stuff you need: (4 Skillets)

  • 2 pounds potatoes, cooked & cubed
  • 1/2 pound bacon cooked, and cut into pieces
  • 1 green bell pepper, sliced
  • 1 red  bell pepper, sliced
  • 1 onion, thinly sliced/halves
  • 2 cups sliced mushrooms
  • salt, pepper, garlic powder, ground parmesan cheese, & chili powder to taste
  • 4 cups shredded Pepper Jack (or monterey jack) cheese
  • 8 eggs

What to do with the Stuff

  • Cook potatoes (can use bacon pan/grease) on medium heat until well browned
  • Flip potatoes occasionally to prevent sticking
  • Stir in green pepper, red pepper, onion, and mushrooms
  • Cook until vegetables are tender
  • Add cooked bacon, season with salt and pepper, garlic & chili powder and parmesan cheese
  • Cover with shredded cheese and turn mixture until cheese is melted
  • Keep on low heat while cooking eggs to each persons liking
  • Place portions of potato mixture in individual serving dishes, and top each with 2 eggs

Cheesy Mini Meat Loaves – Wednesday Weekly Recipe Post

Cheesy Mini Meat Loaves



The Stuff you need:

  • 1/2 cup italian seasoned breadcrumbs
  • 1-2 Tablespoon olive oil
  • 1 cup chopped onion
  • 1/2 cup diced green pepper
  • 4 garlic cloves, chopped
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon prepared horseradish
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 tablespoons tomato paste
  • 1 tablespoon worcestershire
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 8 ounces shredded white cheddar cheese,(or pepper-jack if you like spice!)
  • 8 slices slightly cooked bacon (optional)
  • 1 pound ground sirloin
  • 1 pound spicy (or sweet) ground Italian sausage
  • 1 large egg beaten

What to do with the stuff

  • Preheat oven to 425°
  • Heat a skillet over medium-high heat with olive oil
  • Sautee onion, pepper and garlic in olive oil 3-5 min minutes
  • Combine onion mixture, breadcrumbs, egg, cheese, paste, & seasonings
  • Shape into 6 (4 x 2-inch) “loaves”
  • Wrap each loaf with bacon slice (optional)
  • Place on lightly greased broiler pan
  • Bake at 425° for 30-40 minutes, or until done
  • May crisp bacon under broiler for last 5 min

Slow Cooker Chicken and Dumplings – Saturday Weekly Recipe Post

Slow Cooker Chicken and Dumplings


The Stuff you need

  • 4 skinless, boneless chicken breast halves cut into bite sized pieces
  • 3 TBS butter
  • 2 cans condensed cream of chicken (or mushroom) soup
  • 1 onion, finely diced
  • 4-6 garlic cloves diced
  • 2 stalks celery, diced
  • 1 large carrot, diced
  • Fresh ground pepper to taste
  • Fresh chopped parsley
  • 1 can peas, drained (may use frozen peas)
  • 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

What to do with the stuff:

  • Place the chicken, butter, soup, garlic, onion & spices in a slow cooker
  • Fill with enough veggie or chicken stock (or water) to cover
  • Cover, and cook for 5 to 6 hours on High
  • 30 minutes before serving, place the torn biscuit dough, and canned (or frozen) peas in the slow cooker
  • Cook until the dough is no longer raw in the center approx 30 min

Penne Pasta with Sausage, Eggplant, and Feta cheese


The Stuff you need:

4 1/2 cups cubed peeled eggplant (about 1 pound)
1/2 pound bulk pork breakfast sausage
6-8 garlic cloves, chopped
1 small onion chopped fine
2 tablespoons tomato paste
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1 (14.5-ounce) can diced tomatoes, undrained
6 cups hot cooked penne (about 10 ounces uncooked tube-shaped pasta)
1/2 cup (2 ounces) crumbled feta cheese
1/4 cup chopped fresh parsley

What to do with the stuff:

Cook eggplant, sausage, and garlic in a large nonstick skillet
Heat 5-7 minutes or until sausage is browned and eggplant is tender
Add tomato paste and the next 3 ingredients (through tomatoes)
Sautee over medium heat 5 minutes, stirring occasionally
Place pasta in a large bowl
Add tomato mixture, cheese, and parsley, toss, serve