Food goodness

Compiled from a bunch of different places wheeeee Ingredients: Olive oil  1 package of chicken sausage, removed from casing, or Impossible meat or other ground meat 1 yellow onion, chopped  A few carrots, chopped Some celery, chopped, if you have it 1 can of chickpeas or cannellini beans, drained and rinsed A couple big shakes of oregano or Italian seasoning and garlic powder, or whatever you like 3-4T tomato paste 1/4 cup all-purpose flour 10 cups broth of some kind 20 oz cheese tortellini - can use refrigerated or dried or probably frozen? I don't see why not A couple big handfuls of spinach or chopped kale 1/4c grated Parm or romano Instructions: In your IP, add some olive oil and onion and saute for a minute. Add sausage and spices, and cook until sausage is done. Add carrots and celery. Saute another few minutes. Stir in tomato paste and beans. Sprinkle in the flour and stir for a minute or so; make sure you don't burn it.  Pour in the broth and stir. Bring to a boil...

One of L's most requested dinners, and a good way to use up extra squash. You can use yellow squash as well as zucchini, obvs.  I make some modifications to the original recipe because I found it underseasoned originally, and because something about using ketchup in a recipe is gross (to me; not yucking your yum if you love it). I usually put chili crisp on my own serving of this, too, but the rest of my family does not.  Ooo there's also a crockpot version ; I am going to try this.  Ingredients:  1 lb. Impossible beef (works really well here) or ground turkey or beef 1 chopped onion or 2 shallots 2 t paprika  2 t garlic powder dash of oregano or pizza seasoning  1 pound short cut pasta 2 medium zucchini, grated but not drained 2 c broth or Better than Bullion with water 1 1/2 cups milk (use what you drink) 1 c shredded cheddar cheese 1 tablespoon tomato paste (original recipe called for ketchup)  In a large pot, heat some olive oil and brow...

This is a delicious late summer dinner , and a one-pot meal at that, if you're willing to turn on your oven. I tweaked a lot of the amounts in the original recipe — the biscuits get really puffy and there weren't enough veggies the way it was written imo. Also for the record, I've tried adding zucchini to this but I don't recommend. INGREDIENTS    3 pints  cherry tomatoes, not cut, any kind (you can also chop big tomatoes in here but take out the pulp and seeds so it doesn't get too watery) 6   ears' worth of fresh corn kernels 1   bunch green onions whites and greens, chopped handful of fresh basil, chopped For the biscuits: 1½   cups  AP  flour 2 1/2   teaspoons   baking powder 3/4   cup   shredded cheddar or swiss cheese, or probably anything a little sharp is fine 3/4   cup  milk with a splash of vinegar or lemon juice (recipe calls for  buttermilk but I haven't been able to tell a difference) ⅓   cup ...

From Epicurious. L loves these, and I’m always losing this recipe, so putting it here — it’s a good way not to have to turn the oven on in the summer. Ingredients :  18 jumbo pasta shells (about 6 oz.) 1 1/2 tsp. kosher salt, divided, plus more 2 Tbsp. extra-virgin olive oil 1/2 lb. crimini mushrooms, thinly sliced 1 tsp. freshly ground black pepper 1/2 cup dry white wine or vermouth 5 oz. baby spinach 6 garlic cloves, thinly sliced 2 Tbsp. unsalted butter 3 cups marinara sauce 1/2 tsp. crushed red pepper flakes 2 cups whole-milk ricotta 3 oz. finely grated Parmesan (about 1 cup), plus more for serving 3 Tbsp. finely chopped oregano, divided Preparation Step 1 Cook shells in a large pot of boiling salted water, stirring occasionally, until very al dente, about 9 minutes; drain. Run under cold water to stop the cooking; drain again. Step 2 Meanwhile, heat oil in a large skillet over high. Add mushrooms and cook, stirring occasionally, until they release juices, then are dry again an...

Aw, little neglected food blog. Hi, buddy! A friend (thanks, Wendy!) just posted this on Facebook and I couldn't figure out how to save it, so here we are. My Go To crockpot recipe for potlucks is this: Take as many white mushrooms as will fit in a crock pot, add a stick or two of butter, an entire bottle of cooking sherry (which is just regular sherry with a bunch of salt in it, you could also buy cheap white wine and use that plus a bunch of salt), and whatever random Italian herbs I can lay my hands on (usually a ton of dried oregano, basil and rosemary, but I've even used one of those Italian dressing seasoning packets before). Basically it's done as soon as the mushrooms get soft, but the mushrooms will just keep getting better the longer it cooks -- and I never EVER take any leftovers home. Another serving suggestion:  If you wanted to serve them with something, my old favourite restuarant had a mushroom sandwich that was a baguette toasted with garlic butter, he...

Adults like it too!   Originally here. 2 big handfuls fresh spinach or more 1 cup uncooked mini pasta, such as ditalini or orzo 1/2 tbsp butter 2 tbsp milk 2 tbsp cream cheese or ricotta 4 tbsp parmesan cheese, grated Cook the pasta while you melt the butter in a small frying pan and sauté the spinach until just wilted.  Combine the spinach with the milk and cheeses and chop finely in a food processor or blend with an immersion blender. Mix with the cooked pasta. You can also add chickpeas or other beans, or leftover chicken, or any other protein.

A variation of Smitten Kitchen's mushroom marsala pasta bake (varied largely because I had some open red wine and not marsala)... Prep time: 30 minutes, tops Cook time: 30 minutes, tops Servings: 4 really generous or 6 slightly more moderate ones [[I doubled and it fit into two medium-sized glass dishes. I froze one.]] 1/2 pound (8 ounces or 225 grams) pasta of you choice, such as a ziti or twisty shape 1 tablespoon (15 ml) olive oil 3/4 pounds (340 grams) fresh mushroom, sliced [[when I doubled this, I used two boxes of the sliced mushrooms from TJ's -- one white button and one portobello]] 1 small-to-medium yellow onion, halved and sliced thin Salt and freshly ground black pepper to taste 1/4 cup (60 ml) dry marsala wine [[I used pinot noir]] 3 tablespoons (45 grams) unsalted butter 3 tablespoons (25 grams) all-purpose flour 1 1/2 cups (355 ml) stock or broth (chicken, vegetable or mushroom) 1/2 cup (50 grams) finely grated parmesan cheese 4 ounce...

This was really delicious, and I threw the extra chili oil all over everything for a few days... stir fry, bread, etc. It's great. chili oil 2 green onions, thinly sliced 2 garlic cloves, thinly sliced 2 star anise pods [[I skipped because I don't have any, but it would be delicious]] 2 tablespoons crushed red pepper flakes 1 tablespoon chopped fresh ginger 1/2 cup vegetable oil [[I used canola]] soba salad 1/2 pound boneless, skinless chicken breasts, cut into pieces 1 1/2 tablespoons brown sugar 1/2 teaspoon salt 1/2 teaspoon pepper 1 tablespoon olive oil 8 ounces soba noodles 2 tablespoons low-sodium soy sauce 2 tablespoons rice vinegar [[I used more]] 2 teaspoons brown sugar 1 teaspoon toasted sesame oil 1/2 seedless cucumber, thinly sliced 4 radishes, thinly sliced 1/2 cup freshly torn cilantro leaves [[I added some wilted spinach and half a bag of that broccoli slaw from TJ's]] Directions: chili oil Combine all ingredients in a small s...

This recipe is good for laziness -- worked well with those jarred bell peppers that I never know quite what to do with. (With what to do?)     12 ounces linguine (or whatever pasta you like, or whatever else needs sauce)     2 tablespoons olive oil     2 cloves garlic, minced     1 onion, diced     1/2 cup milk     1/2 cup heavy cream (I skipped this and just used more milk)     4 ounces crumbled goat cheese     1/2 cup grated Parmesan, plus more for garnish     1 (12-ounce) jar roasted red peppers, chopped (I did not bother chopping; the immersion blender took care of it)     Kosher salt and freshly ground black pepper, to taste In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat olive oil in a saucepan over medium heat. Add garlic and onion, and cook, stirring frequently, ...

We had this on pasta, but you could stick it on eggs or spread it on bread or eat it straight out of the container... Ingredients: 4 or 5 red bell peppers 4 cloves garlic salt & pepper dash of red pepper flakes 2 T red wine vinegar or similar Heat your toaster oven to broil and roast the red peppers, turning occasionally when the skin starts to pucker and brown. After about 20 minutes, take them out and seal them in a lidded glass dish or a plastic bag. Let steam for 15 minutes. Take them out of the bag and score each one with a knife to let out steam and extra water. After they're cool, peel and seed the peppers. Put everything into a cup and use your immersion blender to puree. Eat!

You guys, I really love mushrooms. Sometimes I don't even recognize myself anymore... A variation on this recipe . One package boneless, skinless chicken breast 2T paprika 1 medium onion, diced 16 oz. pkg. of sliced, mixed baby bella and white mushrooms (you could even use more than this. mushrooms for everyone) 1/3 c white wine, sherry or vermouth 1/2 c stock (I used veg, could be anything) 2T tomato paste 1/4 c plain, nonfat Greek yogurt 1/4 c light sour cream (you could probably skip this, but it would be sad) 8 oz. egg noodles a bit of chopped parsley Heat a skillet with some olive oil and cut the chicken with scissors directly into it. (Fewer gross chicken dishes!) Sprinkle with paprika, salt and pepper, mix, and saute until cooked through. Remove from the pan and throw into a bowl. Saute the onions and mushrooms, with a bit more oil if necessary, until everything gets nice and brown, about five minutes. Remove from the pan and throw into the same bowl as...

adapted from:  Skinnytaste Ok, so I looked at this recipe and then made a lazy version with different veg that I needed to use up from the CSA box.  So, basically I just baked one med-size spaghetti squash, scooped out the strand, put that in a bowl.  Then I chopped up some portobello caps and roasted those in the oven, and then added that to the squash.  Then I made a cheese sauce - didn't measure, just roux, milk, shredded cheese, pinch of aleppo pepper, a couple of twists of TJ's spice blend with sea salt, black pepper, onion and garlic.  Then I chopped up some baby swiss chard, threw it into the cheese sauce to wilt for a few minutes, and then I added the cheese sauce to the squash and mushrooms, and stirred the whole thing together.  That's where I stopped, but the original calls for baking the whole thing with some parmesan on top.  I'm sure that's even more delicious, but I didn't have the time or energy for that.  Anyway, here's the ori...

From: Alton Brown I totally flubbed something when I made this, but it was still good.  I doubled the recipe, but as I was making it I added 4 qts of stock instead of 2.  I didn't realize my mistake until the very end when I went to add the dairy and thought it already looked pretty thin, so I went back to the recipe and realized my mistake.  So..... I still added the correct amount of cream, and I just left out the buttermilk completely.  My soup may have been missing a bit of the tang the buttermilk would have provided, but it was still tasty and I went back for seconds.  Also, I used chicken stock instead of veggie because that's what I had on hand. 1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium 3 tablespoons unsalted butter Heavy pinch kosher salt, plus additional for seasoning 14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small 1 quart vegetable broth ( I used chicken stock) 1 cup heav...

This has officially replaced the old way I used to make this meal , because this way is easier and better. That is all. Up to two lbs. peeled, seeded butternut squash, cut into 1/2-inch cubes 2 large onions, cut into 3/4-inch pieces 1 teaspoon freshly grated nutmeg Salt Freshly ground black pepper Some tablespoons olive oil 8 ounces dried corkscrew-shaped pasta, such as fusilli or rotelli 1 1/2 cups low-fat ricotta cheese 4 to 6 tablespoons grated Parmesan cheese Preheat the oven to 375 degrees. Line a large rimmed baking sheet with heavy-duty aluminum foil and spray with olive oil or cooking spray. Oil the baking sheet and spread out the squash and onions in a single layer. Grate nutmeg over everything, sprinkle with salt and pepper, and spray or drizzle with olive oil. Roast for 25 to 30 minutes, until the squash is tender and the onion has browned lightly. Remove the vegetables from the oven; reduce the temperature to 350 degrees. While the vegetable...

An answer to the age-old question: Yes, you can use salsa instead of enchilada sauce. Both of them have basically the same ingredients, but enchilada sauce is a little more processed and/or labor-intensive to make yourself. Most of the ingredients in these enchiladas are things you might just have lying around, so salsa seems to go with that. And the filling is healthy and protein-tastic, but it gives that creamy yum you want with Mexican food. Loosely based on these vegetarian enchiladas . 2 T olive oil 1 onion, diced 2 cloves of garlic, chopped 2 jalepenos, de-seeded and chopped dash of red pepper flakes 1 T cumin a big handful of cilantro, washed and chopped 1-10oz package frozen chopped spinach, thawed and excess water squeezed out 1 container (about 6 or 8?) large mushrooms, sliced 1 cup whipped lowfat cottage cheese (if you have regular cottage cheese, drain it first)  1/2 cup plain Greek yogurt 1 can black beans, drained and rinsed 8 corn tortillas 1 jar s...

This is sort of like savory bread pudding, and I'm confused about why the original recipe made the directions sound very very complicated, when it's really like "cook stuff and layer it in a pot and bake it for a long time." 8 medium thinly sliced yellow onions Up to 1/2 cup mild-tasting olive oil 6 cloves garlic, thinly sliced Salt 2 pounds Swiss chard (thick ribs removed), cut into 1-inch-wide ribbons 10 ounces day-old chewy peasant-style bread cut into rough 1-inch cubes Up to 4 cups chicken stock 6 ounces cheddar, coarsely grated [the recipe calls for Gruyère] 1. In a large saucepan or skillet, heat some oil and lightly brown the onions, stirring occasionally, for about 5 minutes. Reduce the heat to low and stir in the garlic and a few pinches of salt. Stew, stirring occasionally, until the onions are a pale amber color and tender but not mushy, another 20 minutes or so. If at any point the onions look as if they may dry out, cover them to trap ...

It has been approximately 47 million billion years since I cooked anything, but this is the first recipe we made in our new (temporary, sigh) kitchen. Simple and delicious. Yay for fresh corn. Also, I am in love with "Dinner: A Love Story ." Best blog (and now book) ever. We altered this based on what we had on hand, but I think it was pretty true to the original. 1 package spicy Italian chicken sausages [recipe calls for chorizo] olive oil 2 formerly frozen chicken breasts, thawed 1 medium onion, chopped red pepper flakes (optional) 5 ears of corn, cut off the cob [if someone has a good, neat, easy way to do this, let me know. i made a giant mess.] 2 cups grape tomatoes [recipe has you halve them; we just threw them in the pot] basil, chopped chicken broth In a Dutch oven or large pot, brown sausage in olive oil over medium heat until crispy. Remove. Raise heat to medium-high and brown chicken (in batches if necessary) on both sides until mostly cooked ...

I don't really have a recipe for this.  I just kind of threw stuff together based on instructions from my coworker, Karen (source of many tasty things that come out of my kitchen) with the veggies I had on hand from the CSA. This is a great use-up recipe for all the veggies that are plentiful right now - zucchini, eggplant, tomatoes, onions, peppers, etc.   Karen served this at a dinner party fundraiser we recently attended at her house, and I asked for her recipe.  She just kind of made it up, so I did the same.  Here's what I did: Take a couple of zucchini, summer squash, eggplant and onions; chop into roughly same-size chunks.  Drizzle with olive oil and then season with salt and pepper. Spread on a baking sheet (or two or three, depending on how much veg you chopped).  Roast in a hot oven (I roasted at 400 degrees) until veg gets a nice caramelized color and is softened (about 20 min?  Maybe?)   I also roasted a bunch of cherry tomatoes...

This is adapted from a cookbook G bought me for my birthday last year (?), that I have been methodically working my way through. It's one of those "if you have this and this, you should make this" sort of recipes. So. If you have a pound of Italian sausage (19 oz) and some frozen peas (a staple in our house) and 3/4 c. arborio rice Then you should make risotto. Naturally. First things first. Get rid of those casings. Crumble up the sausage, and cook it. When it's about 3/4 of the way cooked, throw in some sliced mushrooms (I had about 10 loose mushrooms to use up), and cook until the sausage is cooked all the way and the mushrooms are sauteed. Set aside. Heat 4 c. of chicken broth (I had homemade, but the stuff in the carton works fine) in a pan on low heat. In a separate pan (sorry, this is the sort of recipe that makes a lot of dishes), heat a few tsp of olive oil . Add the arborio rice, and stir to coat. To that, add 1/2 c. white wine , and cook ...