Thanks, Sis!

I got sooooo burned out with meal planning during this pandemic, so I asked my sisters and sisters-in-law for ideas.

Here is an idea that my sister gave to me. It was delicious! So easy to throw together and so easy to adjust to your own tastes. Plus, it was so packed full of beautiful fresh fruits and veggies.

Black Beans and Rice

Ingredients:

Half large onion, or one small onion, finely chopped
1 tsp. olive oil
1 tsp. bottled minced garlic
2 (15 oz) cans black beans, drained
1 (15 oz) can crushed tomatoes
1 tsp. cumin
1 tsp. chili powder
1/4 cup cilantro, finely chopped
White or brown rice, for serving (1/2 cup to 1 cup rice per person)

Topping Options:

Avocado, chopped or sliced
Mango, chopped
Pineapple (canned pineapple tidbits or chunks, or fresh chopped pineapple)
Tomatoes, chopped (or halved grape tomatoes)
Bell peppers, chopped (or sliced mini bell peppers)
Sliced black olives
Sliced jalapenos (bottled or fresh)
Shredded cheese
Chopped cilantro
Sour cream of Greek yogurt

Directions:

Cook rice of choice according to package directions. 

While rice is cooking, saute onion in olive oil over medium to medium high heat in saucepan until translucent. Add garlic and saute one minute longer.

Add drained black beans, crushed tomatoes, cumin and chili powder. Stir in cilantro. Simmer on low to medium low heat while preparing your vegetables.

Chop your vegetables, as desired. 

Serve black beans over rice and top with desired toppings.

Source: My sister, Laurie Allred.

 

 

Above: You can see that I really like my toppings, but if you look closely, you can tell that there actually are beans and rice in there too! Ha ha!

 

 

 

Above: Here is my sister's version. So, as you can see, it is highly adaptable to your own tastes and moods, or what you currently have on hand. It was soooo good though and it really hit the spot.

Theme Night: Mexican Edition

 

So, if you haven't realized this yet, we like to do a lot of theme nights. Here are some great finds from our Mexican theme night that we had recently.

 

Carnitas

Ingredients:

1 (3-1/2 to 4 lb.) pork shoulder, boneless and well-marbled
1 (12 oz.) bottle or can of beer or beef broth
Water, as needed
2 tsp. salt
1/2 tsp. ground cumin
2 tbsp. lard or vegetable shortening
Corn tortillas, for serving
Favorite toppings, for serving (salsa verde, diced onions, shredded cabbage or lettuce, pico de gallo, sliced radishes, fresh cilantro, guacamole, shredded cheese or crumbled cotija cheese, etc.)

Directions:

Slice the pork into 2-inch chunks and arrange in a Dutch oven or roasting pan.

Add the beer (or beef broth) and enough water to barely cover the meat. Stir in the salt and the cumin. On the stove top, over medium-high heat, bring the mixture to a boil.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 300 degrees F. and preheat, lid closed, for 10 to 15 minutes.

Carefully transfer the pan with the meat to the grill grate. Roast the pork, uncovered until the meat is very tender, 2 1/2 to 3 hours, stirring occasionally. Add a bit more water to the pan if most of the liquid has evaporated.

When the pork is tender, drain off any remaining cooking liquid and discard. Break the meat into bite-size chunks with a fork. (The recipe can be prepared to this point up to three days ahead. Let cool and refrigerate.)

Add the lard to the pan and return the pan to the grill grate. Increase the temperature of the Traeger to 400 degrees F.

Let the meat "fry" in the lard until it is browned and some bits are slightly crisp, about 15 to 20 minutes, stirring frequently. Serve with the suggested accompaniments. Enjoy!

Source: Traeger Grills website. You can find the recipe here.

Notes: If you don't have a Traeger Grill, you could always slow cook the meat...but the flavor and texture of the meat won't be the same, of course.

 

Grilled Mexican Street Corn (Elotes)

Ingredients:

1/4 cup mayonnaise
1/4 cup sour cream or Mexican crema
1/2 cup finely crumbled Cotija or feta cheese, plus more for serving
1/2 teaspoon ancho or guajillo chili powder, plus more for serving
1 medium clove garlic, finely minced (about 1 teaspoon)
1/4 cup finely chopped cilantro leaves and tender stems
4 ears shucked corn
1 lime, cut into wedges

Directions:

Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes.

While coals heat, combine mayonnaise, sour cream or crema, cheese, chili powder, garlic, and cilantro in a large bowl. Stir until homogeneous and set aside.

When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.

Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.

Source: We found this on the Serious Eats website. You can find it here.

Notes: Holy cow, this was good. I could eat a meal of this and only this.

 

 

Mexican Chopped Salad

Ingredients:

Dressing:

1/4 cup fresh lime juice
2 tablespoons honey
1/2 teaspoon cumin
1 clove garlic, finely minced
1/2 teaspoon salt
2 tablespoons canola oil
2 tablespoons extra virgin olive oil
freshly ground black pepper
Salt, to taste, if needed

Tortilla Strips:

6 6-inch corn tortillas
1 1/2 tablespoons canola oil
1/2 teaspoon sea salt

Salad:

1 medium head romaine lettuce, chopped in approximately 1/2-inch pieces
1 medium bell pepper, diced in 1/4-inch pieces, any color
1/2 medium red onion, diced in 1/4-inch pieces
1/2 medium jicama, peeled and diced in 1/4-inch pieces
1 medium zucchini, diced in 1/4-inch pieces
4 medium tomatoes, seeded and diced into 1/4-inch pieces
4 ears corn, cooked (if fresh corn is not in season, substitute 1 1/2 cups of sweet, tiny frozen corn, thawed)
1 1/2 cups canned black beans, drained and rinsed
1/2 cup finely chopped cilantro, plus whole cilantro leaves for garnish, if desired

Directions:

Dressing:

Combine lime juice, honey, cumin, garlic, and salt. In a slow, steady stream,a dd the oils, stirring continuously with a fork or small whisk. Taste and add more salt and pepper, if needed. Set aside.

Tortilla Strips:

Preheat oven to 400 degrees F. Stack corn tortillas on a cutting board. Cut in half. Cut each stack of halves into thin strips, width-wise, about 1/4-inch thick.

Transfer tortilla strips to a sheet pan. Drizzle with oil. Sprinkle with salt and toss to coat.

Bake for 15-20 minutes, stirring every 5 minutes, or until light golden brown and crisp. Set aside to cool.

Salad:

Combine corn and other salad ingredients in a large bowl. Stir to combine. Add dressing and stir to coat all ingredients. Garnish with cilantro leaves, if desired.

Serve with tortilla strips on top or place a bowl on the side for people to garnish their salad as desired.

Source: The Cafe Sucre Farine. You can find it here.

Notes: This was fantastic even without the tortilla strips. This was such a light, fresh salad. Everyone loved it. It also kept surprisingly well the next day if you have any leftovers.

 

Vine-ripe Tomato Salad with Queso Fresco and Serrano

Ingredients:

2 large round tomatoes
1 red onion, thinly sliced
1 serrano pepper, thinly sliced
1 tablespoon chopped cilantro leaves
1/4 cup queso fresco
1 teaspoon Mexican oregano
1 tablespoon extra-virgin olive oil
1 tablespoon white wine vinegar
Salt and pepper, to taste

Directions:

Slice tomatoes about 1/4-inch thick and arrange on a plate with the sliced onion. Place the sliced chile alongside the tomatoes and sprinkle the cilantro on top and around the plate. Crumble the queso fresco on top.

In a bowl, combine the oregano, oil, and vinegar and mix well. Drizzle the vinaigrette on top just before serving. Season with salt and pepper, to taste.

Source: Food Network, recipe by Aaron Sanchez. You can find it here.

Notes: Those serrano peppers do give this some heat, so if you don't like spicy stuff, eat around them! However, I thought this was absolutely fantastic. So delicious and such a great way to use up fresh garden tomatoes.

Pico de Gallo

Ingredients:

1 medium tomato, diced
1 onion, finely chopped
1/2 fresh jalapeno pepper, seeded and chopped
2 sprigs fresh cilantro, finely chopped
1 green onion, finely chopped
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper

Directions:

In a medium bowl, combine tomato, onion, jalapeno pepper (to taste), cilantro, and green onion. Season with garlic powder, salt, and pepper. Stir until evenly distributed. Refrigerate for 30 minutes before serving.

Source: Allrecipes.com, submitted by grneyedmustang. You can find it here.

Notes: Poor Mom. After all the work to make this, she forgot to set it out at our family dinner, so none of us got to partake, and I didn't get to take pictures. I'm sure it was fantastic though!

Summer is for Salads

 

Bring on the veggies! This is a salad that will round out your meal nicely. I like salads with a lot of stuff in them, and this is definitely one of those salads.

Lemon Artichoke Romaine Salad

Ingredients:

10 cups torn romaine
4 plum tomatoes, sliced
1 (14 ounce) can water-packed artichoke hearts, rinsed, drained, and quartered
1 (2.25 ounce) can sliced ripe olives, drained
3 tablespoons water
3 tablespoons lemon juice
3 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon coarsely ground pepper
1/3 cup shredded Parmesan cheese

Directions:

In a bowl, combine first four ingredients. Combine water, lemon juice, oil, garlic, salt, and pepper. Pour over salad; toss to coat. Sprinkle with cheese.

Source: Allrecipes.com, submitted by Kathleen Law. You can find it here.

Notes: I love artichoke hearts. I could go for some of this salad right now!

This Veggie Side Dish Won't Make People Complain

 

Poor brussels sprouts get a lot of flack...but if you cook them like this, you will wish you doubled the recipe because they will get gobbled up.

Ina Garten's Balsamic Brussels Sprouts

Ingredients:

1 1/2 lb. brussels sprouts, trimmed and cut in half through the core--leave the small ones whole
4 oz. pancetta, sliced 1/4-inch thick
1/4 cup olive oil
1 1/2 tsp. kosher salt, or more or less to taste
1/2 tsp. freshly ground pepper, plus more, to taste
1 tbsp. reduced (syrupy) balsamic vinegar, or 1/4 cup to 1/2 cup standard store-bought balsamic, reduced until syrupy (see instructions in recipe)

Directions:

Preheat oven to 400 degrees F.

Place the brussels sprouts on a baking sheet, including any of the loose leaves. Cut the pancetta into 1/2-inch dice and add to the pan. Add the olive oil, the 1 1/2 tsp. salt (or to taste), and the 1/2 tsp. pepper and toss with your hands. Spread out the mixture in a single layer.

Roast the brussels sprouts until they're tender and nicely browned and the pancetta is cooked, 20 to 30 minutes, tossing once at the 20-minute mark.

Meanwhile, if using standard store-bought balsamic vinegar, pour vinegar in a small saucepan and simmer gently until it is reduced by half and syrupy in consistency. Be careful because this can burn easily. It is better to have it less syrupy and unburned. Once ready, transfer to a small bowl to cool slightly.

Remove pan from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste and adjust the seasoning with salt and pepper. Serve hot.

Source: Alexandra's Kitchen. Recipe by Ina Garten. You can find it here.

Notes: Oh my, oh my, these were good. You have to try them to understand just how good they are.

A Simple Change

 

Sometimes a simple change can have big results. This recipe is a good example of that. Corn on the cob is one of the best things ever, but this recipe can make it even better.

Kittencal's Milk Boiled Corn on the Cob

Ingredients:

6-8 ears of corn, husks and silk removed
Water
1 cup milk
1/4 cup whipping cream (or use 1 1/4 cups milk)
1/3 cup sugar (or to taste)
1/4 cup butter (optional, add to water)

Directions:

Fill a large stock pot half full with water (use a large enough pot to hold all the corn).

Add in the milk, cream, sugar, and butter.

Bring to a boil, then add in the corn cobs.

Reduce heat to a simmer and allow corn to cook for 7-8 minutes or until just tender, depending on size of corn. Be careful not to overcook the corn, or it will become tough.

Using long tongs, remove and place corn cobs on a plate or in a bowl, then cover with foil under ready to serve.

Serve with salt and butter to taste.

Source: Food.com. You can find it here.

Notes: This was really good. It just tasted richer and more buttery this way.

The Ultimate Salad Bar

 

Last summer (yes, I am behind in my posts), we had a lovely salad bar for one of our Sunday dinners. We made some wonderful homemade salad dressing discoveries. Plus, it's always handy to have a great list of salad bar ideas on hand. So, check out these salad dressing recipes and the massive list of options to have at your next salad bar!

Chef John's Creamy Blue Cheese Dressing

Ingredients:

1 cup mayonnaise
1 cup sour cream
3/4 cup buttermilk
1 teaspoon crushed garlic
1/2 teaspoon ground black pepper
1/2 teaspoon dry mustard
1/2 teaspoon salt, or to taste
1/2 teaspoon white sugar
1 pinch cayenne pepper, or to taste
1 teaspoon Worcestershire sauce
4 ounces frozen blue cheese, grated

Directions:

Place mayonnaise, sour cream, and buttermilk in a bowl. Add garlic, black pepper, dry mustard, salt, sugar, cayenne, and Worcestershire sauce. Whisk together thoroughly.

Mix grated blue cheese into the cream base a little at a time to ensure it is evenly incorporated and doesn't clump.

Cover bowl with plastic wrap and refrigerate for at least 3 hours (preferably overnight) to consolidate the flavors.

Source: Allrecipes.com, recipe by Chef John. You can find it here.

 

Creamy Italian Dressing I

Ingredients:

1 cup mayonnaise
1/2 small onion
2 tablespoons red wine vinegar
1 tablespoon white sugar
3/4 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Directions:

In a blender or food processor, combine mayonnaise, onion, vinegar, and sugar. Season with Italian seasoning, garlic powder, salt, and pepper. Blend until smooth.

Source: Allrecipes.com, submitted by Cathy. You can find it here.

Famous Japanese Restaurant-Style Salad Dressing

Ingredients:

1/2 cup minced onion
1/2 cup peanut oil
1/3 cup rice wine vinegar
2 tablespoons water
2 tablespoons minced fresh ginger root
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons white sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions:

In a blender, combine the minced onion, peanut oil, rice vinegar, water, ginger, celery, ketchup, soy sauce, sugar, lemon juice, garlic, salt, and pepper. Blend on high speed for about 30 seconds or until all of the ingredients are well-pureed.

Source: Allrecipes.com, submitted by MARBALET. You can find it here.

 

Honey Dijon Balsamic Vinaigrette

Ingredients:

1/3 cup balsamic vinegar
1/2 cup olive oil
2 tablespoons Dijon mustard
1 tablespoon honey
Salt and pepper, to taste

Directions:

Whisk balsamic vinegar, olive oil, mustard, honey, salt, and pepper in a bowl.

Source: Allrecipes.com, submitted by GumboGirl. You can find it here.

 

Honey-Lime Vinaigrette

Ingredients:

1/4 cup fresh lime juice
2 tablespoons honey
1 teaspoon white sugar
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground cumin
1/4 cup olive oil
1/4 cup canola oil

Directions:

Blend lime juice, honey, sugar, mustard, garlic powder, salt, black pepper, and cumin in a blender, stream olive oil and canola oil into the juice mixture while blending to emulsify the oil into the juice.

Source: Allrecipes.com, submitted by Lisa Weston. You can find it here.

Spaghetti Factory's Creamy Pesto Salad Dressing

Makes about 2 1/2 cups

Ingredients:

1 cup mayonnaise
1 1/4 cups low-fat buttermilk
1 1/2 tbsp dried basil
1/2 tsp garlic powder
1/8 tsp salt
1/8 tsp fresh ground black pepper
1/4 cup freshly, finely grated Parmesan cheese

Directions:

Combine all ingredients in a medium mixing bowl.  Whisk until smooth and creamy.  Pour into an airtight container and refrigerate 1 hour (this will help the flavors develop).  Serve over salad or use as a dip.

Source: Again, I found this on Pinterest and it is from a blog called "Cooking Classy" which you can find here.

Recipe Notes: The author of the recipe noted that if you are in a hurry and don't have time to refrigerate the dressing for an hour prior to serving, you can serve it right away, if necessary.

Notes: This dressing was great.  I ate it on salad...and then I dipped some baby carrots in it...and then we dipped some pizza and bread sticks in it.  Seriously, this stuff was awesome.

Just Like Cafe Rio Cilantro Ranch Dressing/Creamy Tomatillo Dressing

Ingredients:

1 packet traditional Hidden Valley Ranch mix (not buttermilk)
1 cup mayonnaise
1 cup buttermilk
2 tomatillos, husks removed, cut into quarters
1/2 bunch fresh cilantro
1 clove garlic, roughly cohpped
Juice of 1 lime (1-2 tbsp bottled, if fresh is not available)
1 jalapeno (remove seeds for less heat, keep seeds if you like things spicy)

Directions:

Place all ingredients together in a blender. Mix until well blended. Refrigerate until ready to serve.

Source: I found this online a few years ago on a blog very much like my own. I don't remember the particular site, however.

Notes: This dressing is so spot on. It tastes almost exactly like what you get in the restaurant. Be careful though. This makes a lot, and as you can see, it's not low fat!

Ideas for the Ultimate Salad Bar:

 

Protein:

Diced or shredded chicken (poached or from a roast chicken)
Diced turkey
Diced ham
Crumbled bacon
Cubed salami
Mini or small shrimp (or a shrimp tray)
Tuna
Sliced or quartered hard-boiled eggs

A Little Crunch:

Toasted Sliced almonds
Toasted macadamia nuts
Candied pecans or walnuts (if you don't have tree nut allergies to deal with like we do)
Croutons
French fried onions
Tortilla strips
Toasted pita strips
Crispy chow mein noodles

 

Cheese:

Shredded or diced Cheddar cheese
Shredded or diced Monterey Jack cheese
Gorgonzola or blue cheese crumbles
Cubed Swiss cheese
Mozzarella (shredded, cubed, or bocconcine fresh mozzarella balls)
Crumbled Feta
Parmesan
Cotija

Vegetable Toppings:

Peas
Baby corn (canned)
Sliced fresh mushrooms
Sliced beets (canned or roasted)
Black, green, or Kalamata olives
Pepperoncini peppers, whole or sliced
Tomato wedges
Grape or cherry tomatoes
Cucumber slices
Diced or sliced zucchini
Diced or sliced avocado
Thinly sliced red onion
Green onions, sliced
Thinsly sliced red, yellow, and/or green peppers
Shredded carrots
Sliced radishes
Chickpeas aka Garbanzo beans
Kidney beans
Cannellini, white, or navy beans
Black beans
Hearts of palm
Artichoke hearts
Bean sprouts
Alfalfa sprouts

 

Vegetable sides (for dipping):

Broccoli
Cauliflower
Celery
Sweet peas
Small sweet peppers
Bell pepper slices
Sliced jicama

 

Fruit salad toppings or sides:

Orange segments, mandarin oranges, or cuties
Quartered strawberries
Raspberries
Blackberries
Sliced kiwi
Diced apples
Diced pears
Dried cranberries
Dried cherries
Grapes
Watermelon

Lettuce Ideas:

Spinach
Romaine
Baby Romaine
Green leaf lettuce
Butter lettuce
Boston lettuce
Arugula
Kale
Sprink mix
Iceberg mix
Coleslaw mix or shredded cabbage (green or purple)

Dressing Ideas:

Ranch dressing (homemade, bottled, or prepared using Hidden Valley Ranch packets)
Italian dressing (prepared using Good Seasons packets)
Blue Cheese dressing
Green Goddess dressing
Thousand Island dressing
Poppy Seed dressing
Balsamic dressing
Asian Sesame dressing
Creamy Tomatillo Ranch dressing
Other favorite homemade or bottled salad dressings

Mexican Themed:

Shredded sweet pork
Crispy tortilla strips
Corn
Caramelized onions
Guacamole
Salsa
Sour cream
Black or pinto beans
Crumbled cotija cheese or Parmesan cheese
Creamy Tomatillo Ranch Dressing

Asian Themed:

Chow mein noodles
Mandarin oranges
Shredded poached chicken
Edamame
Asian Sesame dressing

Fruit Themed:

Berries
Romaine lettuce
Favorite nuts
Chicken (or not if you want to keep it more simple)
Poppy Seed dressing 

Did I miss anything? If so, let me know in the comments and I will add it in! What other ideas do you have? However, that right there is a list for a pretty amazing, satisfying, and filling salad bar!

Amazing Roasted Veggies

 

Roasted veggies are the best veggies, don't you think? Of course, fresh vegetables are awesome too, but what I mean is that why would you ever steam your vegetables when you could roast them? Roasted vegetables are way better than steamed vegetables!

Roasted Brussels Sprouts

Ingredients:

1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions:

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Srinkle with more kosher salt, and serve immediately.

Source: Food Network, recipe by Ina Garten. You can find it here.

Soup with a Little Spice

 

I made a smaller batch of this soup without the jalapenos and cumin for my boys. Without the jalapenos, this is a great and classic potato soup. With the jalapenos, it becomes something fun and different.

Jalapeno-Potato Soup

Ingredients:

2 tablespoons margarine or butter
1/2 cup chopped onion
2 1/2 pounds potatoes, peeled and chopped
1/2 teaspoon ground cumin
4 cups chicken broth
2 tablespoons chopped pickled jalapeno peppers, with pickling liquid (see notes)
1 pinch baking soda
2 cups evaporated milk
1 tablespoon salt
1 teaspoon ground black pepper
Favorite toppings (additional jalapeno slices, crumbled bacon, shredded cheese)

Directions:

Melt margarine or butter in a large pot over medium-high heat. Saute onion in melted margarine/butter until tender, about 5 minutes.

Stir potatoes with the onion; season with cumin. Pour chicken broth over the potato mixture; bring to a boil, reduce heat to medium-low, place cover on the pot, and cook until the potatoes are tender, 20 to 30 minutes.

Remove pot from heat. Stir jalapeno peppers and baking soda into the broth. Stream evaporated milk into the broth while stirring.

Mash potatoes in the pot with a potato masher until coarsely smashed; stir. Season the soup with salt and pepper. Return pot to medium-high heat and bring soup to a simmer; reduce heat to medium-low and cook, stirring frequently, until the soup is warmed through, about 15 minutes.

Source: Allrecipes.com, submitted by Tina Waldher. You can find it here.

Notes: We really liked this. The leftovers were great too. We used tamed bottled sliced jalapenos, but if you want it spicier, use untamed jalapeno slices. As mentioned above, if you want just a classic potato soup, skip the cumin and jalapenos. We served ours in bread bowls topped with additional jalapeno slices, crumbled bacon, and shredded Cheddar cheese.

Pantry Dinner

 

This is an easy, flavorful dinner that comes straight from the pantry. It's perfect for a snowy day when you just don't want to make a trip to the store.

 

Creamy Mushroom Pasta

Ingredients:

Kosher salt
8 ounces bow tie pasta
One 12-ounce can evaporated milk
1 cup low-sodium chicken broth
2 tablespoons olive oil
2 tablespoons all-purpose flour
1 tablespoon Dijon mustard
1 1/2 teaspoons granulated garlic
1/2 teaspoon Worcestershire sauce
1/2 teaspoon sweet paprika, plus more for sprinkling
Two 4.5-ounce jars sliced mushrooms, strained and rinsed
2 teaspoons sherry vinegar or white wine vinegar
Freshly ground black pepper
Dried dill, dried chives, or dried parsley, for sprinkling

Directions:

Bring a large pot of salted water to a boil. Add the pasta, and cook according to package directions. Strain and set aside.

Meanwhile, bring the evaporated milk, chicken broth, oil, flour, mustard, garlic, 3/4 teaspoon salt, Worcestershire, and paprika to a boil in a large skillet. Reduce the heat and simmer, whisking constantly, until the sauce is just thicker than heavy cream, 8 to 10 minutes. Add the mushrooms, vinegar, and several grinds of pepper, and simmer for 1 minute. Stir in the pasta. Divide among 4 shallow bowls, and sprinkle each with a little paprika, dill, and pepper.

Source: Food Network. You can find it here.

Notes: This was really satisfying. It was so quick and easy to throw together. Comfort food straight from the pantry!

Roasted Vegetables are the Way to Go

 

What was the deal with the steamed vegetable phase? Steaming tends to make vegetables mushy and it leaches the color and flavor out of them (for the most part...there are good steamed vegetable recipes out there). Now, roasting is where it is at. Roasting just makes vegetables crisp and tender at the same time and the flavor is out of this world. Here's a great roasted broccoli recipe for you to enjoy.

 

Roasted Garlic Lemon Broccoli

Ingredients:

2 heads broccoli, separated into florets
2 teaspoons extra-virgin olive oil
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1/2 teaspoon lemon juice

Directions:

Preheat the oven to 400 degrees F.

In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper, and garlic. Spread the broccoli out in an even layer on a baking sheet.

Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.

Source: Allrecipes.com, submitted by NERDYCHEESECAKE. You can find it here.

Notes: This is an easy and delicious side dish. What more could you ask for?

Calling All Mushroom Lovers!

 

If you don't love mushrooms, this recipe is not for you. If you were to pick out the mushrooms, there would be nothing left!

Marinated Button Mushrooms

Ingredients:

1/2 lb. button mushrooms (approximate)
2/3 cup apple cider vinegar (or vinegar of your choice--balsamic or red wine vinegar would also work well)
1/2 cup extra virgin olive oil
2 whole cloves garlic, peeled
1 tbsp. maple syrup (or sweetener of your choice)
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried oregano
1/4 tsp. cayenne pepper
2-3 whole chilis, optional
Large clean mason jar 

Directions:

Prepare your jar. If you are planning to keep these in the fridge for more than a day or two, you should sterilize the jar by boiling it in a saucepan for a few minutes.

Prepare your mushrooms. If they are small, you don't need to do anything, just make sure they're clean (brush off any dirt with a paper towel). If they're a little bigger, then cut them in half or into quarters. Remove the stems, if you like.

Put the mushrooms into the jar.

Put all remaining ingredients into a pot and bring to a simmer. Turn off the heat and pour the hot mixture over the mushrooms. Giver everything a shake or a stir and leave to cool to room temperature. Once cool, store in the fridge.

Makes approximately 2 cups.

Source: Quite Good Food. You can find it here.

Notes: Oh, these were yummy. I love mushrooms.

Spiraling Out of Control (aka Oodles of Zoodles)

So, my mom got a vegetable spiraling slicer and she has had an abundance of zucchini in her garden this summer. The result of this combination? Tons of zucchini noodles...or zoodles, for short. They are quite good! If you have such a combination in your kitchen and garden, I suggest you do the same.

You can choose all sorts of different "noodle" sizes with your vegetable spiraling slicer. My mom let me try out two. One was like spaghetti in shape and size and the other was like twirled lasagna noodles.

Zucchini "Noodles"

Ingredients:

6 zucchini (or one or two large garden zucchini)
2 teaspoons salt
3 tablespoons margarine or butter
1 clove garlic, minced (optional)
Salt and black pepper, to taste
1/4 cup grated Parmesan cheese

Directions:

Cut zucchini into thin, noodle-like strips using your vegetable spiraling slicer or mandoline. Toss with the 2 teaspoons salt, and place in a colander to drain for 30 minutes.

Bring a pot of water to boil. Add zucchini; cook for one minute. Drain; rinse immediately with cold water to stop cooking.

Heat margarine or butter in large skillet over medium high heat. Add zucchini and garlic; cook and stir until just tender, about 5 minutes. Season to taste with salt and pepper. Sprinkle with Parmesan cheese.

Source: Allrecipes.com, submitted by Becka. You can find it here.

Above: You can have them without cheese, if you like. They are still very tasty!

 

Above: Here are the wider lasagna-style zucchini "noodles."

 

Above: I topped the wider zucchini noodles with our favorite (and super easy) Three-Ingredient Marinara seasoned with 1 teaspoon of Italian seasoning. Then I topped it with some Parmesan cheese, of course!

Above: Delicious and oh so healthy for you!

Chop It Up

 

This is a fun and different way to make broccoli salad. Save yourself some time and use a food processor rather than chopping the broccoli by hand.

Light & Easy Broccoli Salad

Ingredients:

1/3 cup currants
2 pounds broccoli (about 1 large head)
1/4 pound red onion (1/2 small onion), finely chopped
3/4 cup almonds, slivered or roughly chopped
1/2 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons rice vinegar
2 tablespoons sugar
1 teaspoon salt
Freshly ground pepper

Directions:

Heat 1/2 cup water to boiling and pour over the currants in a small bowl. Set aside for 5 minutes, then drain off the water.

Shred the broccoli in a food processor using the grater disk (the attachment with the holes, not the blade). In a large bowl, combine the shredded broccoli, currants, red onion, and almonds.

Whisk together the mayonnaise, lemon juice, vinegar, sugar, salt, and a generous quantity of fresh pepper. Pour the dressing over the broccoli mixture and stir to combine. Taste and add more salt or pepper, if needed. Allow to sit for 30 minutes (or an hour in the fridge) so the flavors can meld.

Recipe notes: You can substitute about 6 cups of pre-shredded broccoli slaw mix. You can also substitute dried cranberries for the currants.

Source: The Kitchn. You can find it here.

Notes: This was really good. It had a great flavor. Sweet with a little kick to it.