This section is currently a work in progress
1 pint heavy whip
1/2 cup (1 cube) butter
2 table spoons cream cheese
1 tsp garlic powder
flavor salt + pepper
1 cup parmesan cheese simmer 15-20 mins med low heat
garnish oregano or basil
asparagus penne pasta
1 box Penne Pasta
1 lb of Asparagus (2 Bunches)
1/3 cup Sun ripened tomatoes (1/2 jar)
1/2 cup pesto (basil/oil) (1 Jar)
Preheat oven to 450 degrees
Put a pot of water on to boil
Oil a cookie sheet/pan and season with salt and pepper.
Cut asparagus and add to sheet, drizzle oil on asparagus and season with salt/pepper.
Cook Asparagus on 450 for 10 to 13 minutes
Pasta will be done in 10 to 11 minutes
Drain pasta, Add Sun Ripened Tomatoes, and Pesto to the pot.
Mix in Pasta and Asparagus.
Ricotta Spinach Shells
1 1/2 cup mozzarella
1 cup ricotta
1/4 cup parmesan
1tbsp Italian season
1/4 tsp salt/pepper
5 oz spinach (if frozen thaw first)
mix in bowl
6 oz shells
cook 1/2 box (20 out of 40) for 1/2 of the time (boil al dente)
put cheese/spinach mix in shells and bake at 350
1 tbsp olive oil
4 cloves garlic
1 tbsp ginger4 c broth4oz broccoli or spinach
1 tsp soy sauce
3 (5.6z) pkgs of yaki soba or ramen packets
1 carrot grated
2 tbps chives
heat oil in pan
cook garlic/ginger add broth soy sauce and 3 cups water bring to boil
reduce heat and simmer stir in noodles and cook stir in veggies (2 mins)
oil in pan cook w/lid
add butter, water to steam
then add brown sugar and stir fry - add sesame oil and cayenne pepper
Remember to soak Asian noodles before cooking
cooked rice (2 cups)
1 can corn
1/2 cup frozen peas
1/2 cup frozen carrots
1/2 cup onion
1 spoon garlic
3 tbsp sesame oil
1/8 cup soy sauce
cook onion, carrot, pea, then add eggs
once cooked add rice, soy sauce and oil.
optional - pepper jack or havarti cheese
fake chicken (quorn)
PICO DE GALO
1 Cup Cilantro
2 (Red) Onions
9 Roma Tomatoes
1 Tsp Kosher Salt
(Let it sit an hour before serving.)
Crushed Red Pepper
fake meat (quorn)
avocado or guacamole
salsa or ketchup
optional - onions
2 tsp chili powder
1 tsp salt
1 tsp paprika
1 tsp sugar
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp cumin
mix with splash water
6 flour tortillas
Enchilada sauce (red or green)
Sweet or Yellow Onion
Black beans or refried beans
optional - Cayenne Pepper
1 cup of rice (generally to 1.5 cups water)
optional - add some salsa, cumin, and butter to the rice cooker for pseudo Spanish rice
Sautee onion, and bell pepper in oil on low heat
season to taste: with black pepper and seasoning (chili powder, cumin, paprika, etc.)
optional - add cayenne pepper for heat
Preheat over to 400 degrees
Dress the pan with enchilada sauce and cheese
Add rice, beans, shredded cheese, and pepper/onions.
Roll and place in casserole dish.
dress with more enchilada sauce and cheese
switch oven from bake to broil
put casserole dish in uncovered.
cook for 5 to 10 minutes (keep a close eye so they don't burn).
Remove dish, flip enchiladas one by one and place back in oven for additional 5 to 10 minutes.
Repeat this until desired crunchiness is achieved.
with guacamole and sour cream
Oil: ghee, olive oil, butter (Kerry Gold), sesame seed or avocado oil
Spaghettis Sauce: Tomato and Basil
Spices (fresh whenever possible)
Pasta: Rotini, Penne, or Macaroni Pasta
Baby Bok Choi
Green Bell Pepper
Optional: Shallots, Celery, Red Bell Pepper, Broccolini, Kale,
Optional: Kidney beans, Quorn meatless crumbles
Add these and spices to either spaghettis sauce or veggies pan or both.
One pot for Water to boil Pasta
One pan to stir fry veggies.
One pot for spaghetti sauce
optional variation of recipe (mix roughly 20% spaghettis sauce to 80% coconut milk)
Chop up veggies and add oil to pan.
½ of sweet onion
1 full bell pepper
1 full baby bok choi
optional additional veggies
Add spices and seasonings to taste
Sweet Paprika - A lot of this
Turmeric - A good amount of this
Black Pepper - Sprinkled on top of all Turmeric
Garlic - if fresh, an entire clove
Ginger - if fresh, use peeler to slice thin, then chop up pieces
Cumin - not a lot of this
Reduce heat and let veggies simmer - add water or oil and cover as needed
Strain the pasta
mix spaghettis sauce, pasta, and veggies in pan.
optional add shredded cheese prior to serving.
1 cup rice in a rice cooker
1 Can of MASALA
1 Carrot or bell pepper
1/2 onion can of chick pea
frozen peas (1 cup)
cilantro to garnish
Add to rice
Baby Roasted Potatoes
cut potatoes into cubes
put in bowl with olive oil, salt, pepper, and garlic
place on pan and roast on 400 for 45 mins.
for sweet potatoes roast on 400 for 30 mins.
toss with parsley
Oil: butter (Kerry Gold), or substitute with ghee, olive oil, sesame seed, or avocado oil
Potatoes, Yukon gold or red if possible
Salt and Black Pepper
Add oil and a splash of water to a frying pan.
thin slice potatoes (mandolin is great for this)
thin slice sweet yellow onion (mandolin is also great for this)
toss potatoes and onions into the pan
cook covered on low to medium heat to soften potatoes
uncover/remove the lid, turn up heat to crisp
Green Bell Pepper
Ditalini Pasta (Salad Macaroni)
Best Foods Mayo
Slice/Chop up veggies throw them in a bowl (Kitchen Mandolin works great for this)
(Roughly, 1/4 bell pepper, 1/2 cucumber, 1/4 entire celery bunch, and 1 carrot.)
Boil entire box of ditalini, rinse thoroughly with cold water and strain.
mix pasta and veggies together, then add mayo and mix it all up.
Chill in fridge prior to serving.
best foods mayo
11/4 cup celery chopped
2 cup (4) carrots
11/4 cup corn
garlic (4 cloves)
1/2 cup green beans1/3 cup fresh parsley1 cup peas1/2 tsp. thyme
1 can tomatoes (14.5 oz)
1 1/2 cup yellow onion4 cans broth
1/2 cup (1 cube) butter
2 eggs blend it
1 cup sugar blend it
2 cups flour
1 tsp baking soda
pinch salt blend it
1/4 cup sour milk stir it
bake at 325 for 20 mins
bake 325 for 45 mins
Stroganoff Seasoning Packet
Quorn Meatless Crumbles
Boil noodles al dente
Heat 2 Tbsp Oil in pan.
Add 1 1/2 lbs of Meatless Crumbles
Cook for 2 minutes on medium-high heat.
Add 1/2 Cup Water and Seasoning Packet and stir.
Bring to Boil
Reduce heat to simmer and add noodles.
Stirring occasionally - Let simmer for 5 to 10 minute
Remove from heat and stir in 1 cup of sour cream