Adventures in a Small (but Adequate) Kitchen

2 large (or 4 small) potatoes Olive Oil Minced garlic  1 tsp smoked paprika 1 tsp parsley 1 tsp basil 1 tsp rosemary 1 tsp thyme 1 tsp salt 1/2 tsp pepper Heat oven to 425 degrees. Cut potatoes into wedges. Mix all the seasonings in the olive oil. Then, coat wedges in olive oil / seasonings mix. Place seasoned wedges on a baking sheet (on parchment paper) with the skins facing down. Bake wedges for 45-60 minutes (until appropriately crispy).  

  Based on: Cocktail meatballs      Make the meatballs: 2.5 lbs ground beef 3/4 cup breadcrumbs 2 eggs 1/4 cup parsley 1 tsp garlic powder Salt   Make the sauce: (2) 15oz whole cranberries in sauce 8oz tomato paste 2 Tbsp chili sauce 2 Tbsp brown sugar  Cabbage, shredded (as much as you want!)   Put the whole cranberries in sauce, tomato paste, chili sauce, and brown sugar at the bottom of the slow cooker and stir. Then, place the meatballs on top.  Cook meatballs on low for 5-6 hours (total). Add cabbage on top after 2 or 3 hours. You want the cabbage to be cooked, but you do not want it to dissolve! (Make mashed potatoes as a side!)

  INGREDIENTS: ·        Non-stick cooking spray ·        1¾ cup all-purpose flour ·        1¼ teaspoon baking powder ·        ¾ teaspoon salt ·        2 teaspoon ground cinnamon (divided: 1 tsp. + 1 tsp. for topping) ·        ½ teaspoon ground nutmeg ·        2 sticks unsalted butter at room temperature (divided: 10 TBS. + 6 TBS. for topping) ·        ¾ cup light brown sugar, packed ·        ¾ cup granulated sugar (divided: ½ cup + ¼ cup for topping) ·        2 large eggs ·        1 teaspoon vanilla extract ·        ½ cup apple cider DIRECTIONS: 1.      Heat oven ...

   

  Based on   Vegetarian Pot Pie . 2-3 Tbsp butter 2 potatoes, cubed 1/2 onion, diced Diced mushrooms Frozen mixed veggies (carrots, lima beans, string beans, corn, etc.) 2 10oz cans cream of celery  1/2 cup water 2 Tbsp white vinegar  Pie crust 1 Tbsp melted butter Before making the pot pie: At 350, bake the potatoes for 30-40 minutes before cubing them. Heat oven to 400 degrees. In a large skillet, heat butter. Saute all the vegetables together (~15-20 minutes). Once the veggies are tender, add in 2 cans of cream of celery soup, water, and white vinegar. Let everything cook together ~10 minutes.  Line the bottom of a pie place with one pie crust. Pour veggie mixture onto pie crust. Then, lay the second pie crust on top and use a fork to pinch the crusts together. Use a knife to cut slits in the top of the crust. Brush 1 Tbsp melted butter on top of the top crust. Bake for 30-45 min.      

  [Based on: Gnocchi primavera , but I literally couldn't find gnocchi at the stores near me!]   Olive oil 8oz diced mushrooms 1 red onion, chopped 2 zucchini, chopped 14oz diced tomatoes 40oz cheese tortellini 1/2 cup (or to taste) parmesan cheese Salt, pepper, parsley, basil, red pepper flake (to taste) Mozzarella for topping (Allow about 1 hour from start to finish, including chopping veggies).  Cook tortellini as directed.  In large skillet, sauté mushrooms, red onion, and zucchini. Once sautéed, add in the diced tomatoes. Add salt, pepper, parsley, basil, and red pepper flake. Let simmer until tortellini is cooked.  Once tortellini is cooked and drained, add to the veggies on the skillet and mix well. Add parmesan. Stir and heat through. Top with mozzarella if you want!