Adventures in a Small (but Adequate) Kitchen

  Based on: Penne primavera 5 cups vegetable broth (reserve 1/2 cup to 1 cup water if it gets too dry) 16 oz penne Olive oil Minced garlic 2 cups broccoli florets 1 cup shredded carrots 1 bell pepper 1/2 cup frozen peas (thawed) 1/2 cup frozen corn (thawed) 1 cup Parmesan cheese 2 cans whole black olives Mozzarella for topping (optional) [Allow 1.5 hours (including prep).] In a skillet, saute minced garlic in olive oil until golden. Then, add broccoli, carrots, and bell pepper and saute until soft. In a large sauce pot, bring veggie broth to a boil and add penne. Cook penne until almost al dente (~5 minutes). Then, transfer the partially cooked pasta and broth to the skillet. Cover skillet and continue cooking for 10-15 minutes over medium heat or until pasta is al dente. For just the last 5 minutes, mix in the peas, corn, and olives just to heat-through. Toss with the Parmesan cheese to serve. Top with mozzarella!  

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!

  [Based on: Pasta in paprika white wine sauce and Paprika chicken and pasta .]   1 box bow ties Minced garlic 1 onion Grape tomatoes (a bunch) ~20oz frozen spinach ~16oz frozen peas Smoked smoked paprika (to taste) Regular paprika (to taste) Parsley (to taste) Basil (to taste) Salt and pepper to taste Olive oil 1/2 cup white wine 2 Tbsp butter 4-6Tbsp flour (divided) 1 cup half and half 2 cups veg broth  Cook bowties as directed.  Heat olive oil in large pot. Sautéed garlic and onion. Add 2 Tbsp butter and let melt. Add 2 Tbsp flour and cook for about 2 min. Add in white wine and let it sizzle.  Slowly add in 1/2 cup of the half and half. Add veg broth. If not thick enough, make slurry of other 1/2 cup half and half and 2-4 more Tbsp flour. (Add more half and half and flour until thick.)  Season with salt, pepper, both paprikas, parsley, and basil.  Microwave (or thaw ahead of time) the spinach and peas, add into sauce. Slice grape tomatoes in half, ...

  [Based on: Cauliflower and Potato Soup .] 1 large head of cauliflower (~2lbs) 2 cups shredded carrots 4 red potatoes cubed Celery (optional) Water, as needed 2 cups milk 8oz cream cheese Vegetarian bouillon (Better Than Bouillon: vegetable or sautéed onion) 2 10oz cans of any: cream of celery, cream of mushroom, cheddar cheese soup Salt and pepper to taste 1/4 cup parsley Cheddar / pepperjack cheese for topping Chop cauliflower into similarly-sized chunks. Cook cauliflower, carrots, and potatoes, in boiling water (stir in bouillon) for about 6 minutes or until cauliflower is just starting to become tender. Then, drain veggies, but save 2-3 cups of broth. Set broth aside. In slow-cooker, put in milk, canned soup, and cream cheese. Add drained veggie mixture into slow-cooker. Add salt and pepper. Stir well and cover slow-cooker. Slow cook on low for 1 hour. Add parsley, cover, and cook for another 30 minutes.  Serve in bowls and top with cheese! * If soup becomes too thick, ad...

  [Based on: Spinach Lasagna .] 12 lasagna noodles, cooked as directed 2 bags fresh spinach Olive oil Garlic 32 oz ricotta 2 cups mozzarella (divided in half) 1 egg Salt Pepper Parsley Basil Topping: Marinara sauce Other half of mozzarella (1 cup) Parmesan cheese Heat oil in large pot. Sauté garlic. Add in fresh spinach gradually until wilted. Add salt and pepper to taste. Set aside and chill in refrigerator.  Mix egg, ricotta, 1 cup mozzarella, and seasonings (all to taste). Mix chilled spinach into cheese mixture. Heat oven to 400. Lay out noodles and spoon in the spinach-cheese mixture. Roll each noodle. Continue for all 12 noodles. Place roll-ups in 13x9 casserole. Cover in marinara sauce, second cup of mozzarella, and parmesan. Cover with foil. Bake covered lasagna for 30 minutes. Then, remove from oven and remove foil. Bake for another 20-30 minutes until the top is slightly brown and bubbling. 

 

[Based on: Chicken Paprikash Casserole .] 2 packs chicken tenderloins 16 oz egg noodles Olive oil Garlic 1 onion, diced 1 bell pepper, diced 6oz tomato paste 3 cups chicken broth 4oz cream cheese 8oz sour cream Salt Pepper Hungarian sweet paprika For topping: Olive oil 1 cup panko Parsley Basil Bake chicken tenderloins in advance (at 350 for about 15 minutes). Shred chicken. Set aside. Cook egg noodles as directed. Set aside.  Heat oven to 350. Heat oil in large skillet and sauté garlic, onion, and bell pepper until starting to become soft (about 10-15 minutes).  Add seasonings to taste. Add flour and mix (1 minute).  Add tomato paste and  chicken broth. Mix in tomato paste until dissolved and let simmer for 15-20 minutes, until veggies are soft. Then, add in the cream cheese and sour cream and let them dissolve.  Once well-mixed, add in the prepared chicken and egg noodles and cover with veggie sauce. For topping, mix olive oil, panko, and s...

[Based on: Brown Rice and Black Bean Casserole .] 1 cup cooked brown rice Olive oil Garlic 1 onion, diced 1 bell pepper, diced 8oz diced mushrooms 1 large zucchini, diced 4 veggie chorizo links (LightLife), crumbled 15 oz can diced tomatoes 16 oz black beans 2 cups Mexican cheese (cheddar and pepper jack) Salt Pepper Cumin Cayenne pepper Head oven to 350. Heat olive oil in large skillet. Sauté garlic, onions, bell pepper, mushrooms, zucchini, veggie chorizo, and diced tomatoes (in juices). Cook until veggies are soft. Add in seasonings to taste. Add in cooked brown rice and black beans and mix. Add half cheese. Pour mixture into 13x9 casserole. Cover loosely with foil. Bake for 30 min. Then, remove from oven and remove foil. Sprinkle remaining cheese. Return to oven and bake until cheese topping is melted (about 5-10 minutes).

[Based on: Spinach, Tomato, Feta Quiche .] Pie crust 8oz feta A bunch of black olives A bunch of diced onions A bunch of (frozen) spinach, thawed A bunch of grape tomatoes (halved) 8 eggs 1/3 cup milk Salt Pepper Heat oven to 350 degrees Lay pie crust in pie dish. Sprinkle feta on the bottom. Then, add black olives, diced onions, tomatoes, and spinach. Separately, mix the eggs, milk, salt, and pepper. Whisk until well mixed. Pour egg mixture over veggies in pie dish. Bake in oven for 45 minutes. Let rest for 5-10 minutes.

  16oz spooky (or not) dry pasta. Cook all pasta according to package instructions. Veggies: Grape tomatoes Shredded carrots 1 Cucumber 1 Red onion (maybe half?) 1 Bell pepper Black olives (ALL OF 'EM) Dressing: Olive oil Red wine vinegar Italian seasoning Salt Pepper

Based on: Garden veggie lemon quinoa   Cook quinoa as instructed (1.5 cups dry quinoa)  1 tsp salt  2tbsp lemon juice 4 taters: Heat oven to 375 Cube taters, cover in olive oil and parsley, basil, rosemary, thyme, salt, pepper Roast in oven for 45 min Veggies (allow 45 min to cut and sauté veggies): Lightly sauté: 1 bell pepper, 1 red onion, 1/2 cup broccoli, 1/2 cup green beans Sauce with: sesame oil, salt, pepper, paprika, dried parsley, garlic powder      

Ingredients: 2 Tbsp butter 2 Tbsp olive oil 8 oz pancetta  3 cloves garlic  4 sprigs sage chopped 2 cups sprouts 2 tsp black pepper 6 oz milk 6 oz cream 8 oz cheddar 8 oz smoked cheddar 2 oz parm Bread crumbs!  How to: Heat oven to 350f Cook pancetta in butter/oil until brown in large pan.  Add garlic and sage, stir Shred Brussels sprouts with long-bladed Salad Shooter cone Add in sprouts and pepper Add milk and cream Add cheeses  Stir until cheeses are melted Cover and let simmer for 10 min, stir frequently Pour mixture into casserole Add bread crumbs  Bake in oven for 30 min

For a regular loaf: For a 1lb loaf: Water -- 3/4 cups Oil -- 1 1/2 Tbsp Salt -- 1 tsp Sugar -- 1 1/2 Tbsp Bread flour -- 2 cups Dried Italian seasoning -- 1/2 Tbsp Active dry yeast -- 1 1/8 tsp Voila! 

Serves 1 Calories: Ezekiel "sprouted whole grain" bread: 160 2 eggs: 156 1/8 cup reduced-fat cheese: 23 1 Tbsp unsalted butter: 102 No salt ketchup: 20 ---- 461 Sodium: Ezekiel "sprouted whole grain" bread: 0mg 2 eggs: 124mg 1/8 cup reduced-fat cheese: 140mg 1 Tbsp unsalted butter: 2mg No salt ketchup: 5mg ---- 271mg Plus Potatoes O'Brien (1 cup with paprika and pepper) 80 calories 40 mg sodium Total: Calories: 541 Sodium: 311