Adventures in a Small (but Adequate) Kitchen

  [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).