Adventures in a Small (but Adequate) Kitchen

  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.