Pasta Salad

 

Tara’s Pasta Salad

Ingredients

·        12oz box of Tri Color Rotini

·        Zesty Italian Dressing (used ½ to 2/3 bottle) (I used Aldi’s brand)

·        Added extra dried Oregano to taste (1-1 ½ tsp maybe?)

·        Iodized Salt to taste

·        Pepper to taste

·        1 Orange Bell Pepper (can be any color)

·        1/2 Onion, minced

·        Tomatoes, diced

·        Cucumbers, diced

 

Directions

1.     Cook pasta as directed on box. Rinse with cold water.

2.     Chop all veggies.

3.     Mix all ingredients together.

Japanese Curry

 Servings: 2/3

Ingredients:

• 1/4lb of meat, salt, pepper, 1/2 tsp S&B Oriental Curry Powder

• 1/2 small onion, minced (50g)
• 1/2 small, sliced (50g)
• 1/2 tsp Garlic, minced
• 1/2 tsp Ginger, minced
• 1 bay leaf
• 1/2 TBSP S&B Oriental Curry Powder
• 1/2 tsp Garam Masala
• 1 TBSP Flour
• Dash of red pepper flakes, or 1/3 red chili pepper
• 1 TBSP Vegetable Oil
• 1 Small Carrot, sliced (50g)
• 1 Small Potato, Small cubes
• 1 TBSP of Tomato Paste

• 300 ml Hot Water (1tsp veg better than bouillon paste) or just use 300ml of any kind of broth
• 1/2 TBSP Worchestershire sauce or 1/2 tbsp rice vinegar

Serve with rice and mixed greens

and Tofu Bites

Directions

1. Cut the meat into 1" pieces, if using. Rub spices into the meat pieces.

2. Mince 50g of the onion and slice the other 50g.

3. Cut the carrot into small round bite-size pieces. Cut potatoes into small cubes.

4. Heat the vegetable oil in a pot over medium heat and stir-fry the minced onion.

5. Once the onion becomes softened, add garlic, ginger, bay leaf, red chili, 1/2 TBSP S&B Oriental Curry powder, and 1/2 tsp garam masala and stir-fry until the ingredients become fragrant.

6. Add meat if using. Then add sliced onions, carrots, and potatoes and continue to stir-fry. Add the tomato puree and lightly stir-fry. 

7. Add 300ml vegetable broth and worchestershire sauce. When the mixture comes to a boil, cover the pot with a lid and simmer for 15 minutes. Add salt to taste. 

8. Once the carrot pieces are tender, simmer to thicken the sauce. Add more water if sauce is too thick. 

Hamburger Helper

Serves 4    inspired by https://www.ambitiouskitchen.com/hamburger-helper/

Ingredients: 

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced

• 1 pound lean ground turkey (93% is good) (or 80/20 hamburger)
• Freshly ground salt and pepper, to taste- 1/2 teaspoon salt

• 3 cups low sodium chicken broth (1.5 tsp better than bouillon)
• 1 cup milk of choice
• 8 ounces tomato sauce (1 cup)(or spaghetti sauce)
• 1-2 tablespoons of tomato paste
• ½ teaspoon paprika
• ½ teaspoon dried oregano
• ½ teaspoon onion powder
• ½ teaspoon garlic powder

• 10 ounces pipe rigate pasta
• 1 cup shredded sharp cheddar cheese (or mild)
• Freshly ground salt and pepper, to taste

Add Ins:

• spinach
• grated zucchini
• mushrooms or peppers
• garnish with chopped parsley

1. Place a large pot over medium-high heat and add in 1 tablespoon of olive oil. Add in diced onion, garlic and ground turkey; season with salt and pepper and break up the meat, cooking until no longer pink, about 5-8 minutes.
2. Next, add in the chicken broth, milk, tomato sauce, paprika and dried oregano; stirring until well combined. Next stir in the pasta and bring to a slight boil; you’ll cook UNCOVERED until the pasta is nice and tender, about 10-12 minutes (depending on your pasta shape) and most of the liquid (but not all!) is absorbed. You’ll want a little bit of liquid left to make the sauce nice and creamy. Remember you don’t need to have this over a roaring boil, just a gentle boil. Also, be sure to stir every so often so the pasta cooks evenly and doesn’t get stuck to the bottom of the pan.
3. Remove from heat and stir in the sharp cheddar cheese and add additional salt and pepper, to taste. Serve immediately with fresh parsley and red pepper flakes on top, if desired! Serves 4-6.

Rotel Queso Dip

 -Two 10oz can Rotel Diced Tomatoes & Green Chilies (undrained)

-1 package 32 Oz Velveet Cheese Product

Or make half

Slow cook on Low for 2 hours.

(Can add Sausage or Ground Beef)

Pumpkin Chili

 INGREDIENTS

Serves: 6

Adapted from https://familystylefood.com/

·        3 tablespoons olive oil

·        1 onion, finely chopped (1 cup), adding green peppers would be good

·        2 medium carrots, chopped (1 ½ cups)

·        2 stalks celery, chopped

·        2 garlic cloves, chopped

·        1 tablespoon ground coriander

·        1 tablespoon ground paprika

·        1 teaspoon ground cumin

·        ¾ teaspoon ground cloves

·        1 teaspoon ground ginger

·        ½ teaspoon crushed red chili

·        ½ teaspoon freshly ground black pepper

·        1 pound ground chicken

·        2 tablespoons chopped fresh thyme, rosemary or sage (or a mixture of one or more)(or 1 ½ teaspoons dried herbs)

·        1 15-ounce can unsweetened pumpkin purée

·        1 14.5 ounce can dice tomatoes (or fire roasted)

·        1 15-ounce can kidney beans, undrained

·        1 15-ounce can black beans, undrained

·        2 cups (500 ml) chicken broth

·        1 teaspoon balsamic vinegar

·        1 teaspoon salt

Top with:

•       Green Onions
•     Cheese
•      Cornbread
•        Tortilla chips

INSTRUCTIONS 

1.      Pour the oil into a 4 or 5 quart soup pot or Dutch oven and place over medium heat. Add the onion, carrots and celery and cook until the vegetables are softened, stirring occasionally.

2.      Add the garlic and all the spices through the black pepper, stirring to coat in the oil. Add the chicken and cook until it’s no longer pink, stirring and breaking the meat up with a spoon, about 8 minutes.

3.      Add the herbs, pumpkin, beans, tomatoes, broth and 1 teaspoon salt. Bring to a simmer, partially cover and cook 20 minutes, adjusting the heat so it doesn't boil.

4.      Remove from the heat. Taste and adjust the seasoning if needed. Serve warm in bowls.

 

To make this chili in a Crockpot or slow cooker:

1.     Follow step 1 and 2. Transfer the mixture to your slow cooker and add the herbs, beans, pumpkin, 1 1/2 cups broth and salt.

2.     Set to cook on low for 6 hours or 3 hours on high.

3.     Stir, top with garnishes, and serve.

To make in a pressure cooker:

1.     Set your pot to Saute. Follow the steps in step 1 and 2.

2.     Add the remaining ingredients to the pot as in step 3.

3.     Cover and set to pressure cook for 10 minutes, allowing pressure to release naturally.

4.     Stir, top with garnishes, and serve warm.

Mom's Egg bites

 Ham

10 Eggs Mixture (Ground Mustard, season all, salt & pepper)

Spinach

Green Onions

Mozz, Cheddar, or feta cheese

350 for 20 minutes

Spray muffin pan

Quiche French Lorraine

Adapted from onceuponachef.com

 Servings: 4 to 6

Prep Time: 15 Minutes

Cook Time: 1 Hour

Total Time: 1 Hour 15 Minutes

INGREDIENTS

• One 9-inch deep-dish frozen pie crust
• 8 oz thick-cut bacon (about 6 slices), diced
• ½ cup chopped shallots, from 2 medium shallots (used onions)
• 4 large eggs
• 1¼ cups heavy cream

• ¼ teaspoon salt (3/4 tsp if making a quiche with no bacon)
• ⅛ teaspoon cayenne pepper
• Pinch ground nutmeg
• 4 oz Gruyère, finely shredded (about 1¼ cups)(used colby jack cheese)
• Added 1 Cup of cooked Broccoli
• Options: frozen spinach

P

INSTRUCTIONS

1. Blind bake the crust: Preheat the oven to 400°F and set a rack in the middle position. Remove the pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. (If there are any cracks in the crust, see note below on how to patch them up.) Prick the bottom and sides all over with a fork. Place the crust on a baking sheet to make it easy to move in and out of the oven. Bake on until lightly golden, 10 to 15 minutes. Keep an eye on it; if it puffs up while cooking, gently prick it with a fork so it will deflate. (If it cracks while baking, see note below for instructions on how to patch it up.) Set aside and reduce the oven temperature to 325°F.
2. In a medium nonstick sauté pan over medium heat, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain. Pour off all but one tablespoon of fat from the pan. Add the shallots and cook over medium-low heat until soft and translucent, 3 to 4 minutes. Do not brown. Remove the pan from the heat and set aside.
3. In a medium bowl, whisk the eggs. Add the heavy cream, salt, cayenne pepper, and nutmeg; whisk until evenly combined.
4. Spread the shallots evenly over the bottom of the cooked crust. Top with half of the bacon, all of the Gruyère, and then the remaining bacon. Pour the egg/cream mixture over top.
5. Slide the quiche (still on the baking sheet) into the oven and bake at 325°F for 45 to 50 minutes, until the custard is set and lightly golden. Serve hot or warm.
6. Note: Don't panic if your crust has cracks -- you can easily fix it. Make a smooth paste by mixing 1 tablespoon of flour with 1 tablespoon of water. Use your fingers to patch up and fill any cracks, then proceed with the recipe. If the crust cracks while blind baking, patch it afterwards and place it back in the oven for a minute or so to set. It should be good as new.
7. Make-Ahead Instructions: This quiche can be fully prepared up to a day ahead of time and refrigerated. To reheat: Cover the quiche with aluminum foil and heat in a preheated 300°F oven for 35 to 45 minutes, or until hot in the center.
8. Freezer-Friendly Instructions: The cooked quiche can be frozen for up to 3 months. After baking and cooling the quiche, wrap it in a layer of plastic wrap and then a layer of aluminum foil. Remove the quiche from the freezer about 24 hours prior to eating. Remove the plastic wrap and reheat it, covered with foil, in a 300°F oven for 35 to 45 minutes, or until hot in the center.