Creamy Spinach Ricotta and Vegetable Pasta

Ingredients

1/2 pkg asparagus, end trimmed off, cut into three pieces each

1 small onion chopped

1 small bell pepper chopped

1 zucchini chopped

1 tbsp butter

1/2 tsp. Season salt or salt

1/2 box shell pasta

1 tbsp. Bullion (or 1 cube)

1 + 1 Tbsp. Olive oil

2 tbsp. Minced garlic

3 chicken sausages sliced up into circles

8 cups baby spinach cleaned

3/4-1 cup ricotta (part skim)

3-4 ounces cream cheese

1 cup shredded cheddar

1/2 tsp. Red pepper flakes

Salt to taste

In large sauté pan melt butter.  Add asparagus, onion, bell pepper and zucchini.  Sauté until done, set aside in bowl.  Do not clean pan.

Meanwhile, cook pasta to directions, do not drain.  However, add the 1 tbsp bouillon and 1 tbsp olive oil to water.

When the pasta is about 7 min from done, add 1 tbsp. Olive oil to sauté pan and cook garlic and sausages over medium high about 2 min.  Add spinach and cook until wilted, about 1 min.

Add remaining ingredients and stir to melt together, add salt only to taste.  Spoon in pasta with a slotted spoon so some water is in your sauce.  Mix to combine.  Serve hot.

Tumeric Chicken and Vegetable Soup

Ingredients:

1 tbsp. Butter

4 tbsp. Garlic

1 onion minced

3 carrots diced

1 tsp. Dry ginger

1 tbsp. Turmeric

1/4 tsp. Dry Thyme

Bag of frozen peas

8 cups chicken broth

1 large frozen or fresh chicken breast

3 spring rosemary 

6 springs fresh thyme, leaves only no stem

1 tsp. Salt or more to taste at end

1/2 tsp. Pepper

1 cup barley

Place everything in crockpot.  Cook on high 8 hours.  Chop up the chicken at the end and put back into soup.  Serve hot.

Great with fresh hot bread: 

Crockpot Thai Peanut Butter Chicken

In crockpot place:

2 large or 3 medium chicken breasts (frozen is fine)

1 can less 1/2 cup coconut milk (reserve the 1/2 cup for your coconut rice)

3/4 cup peanut butter

3 tbsp. Minced garlic

3 tbsp. Honey

3 tbsp. Soy sauce

2 tbsp. Lemon or lime juice

2 tbsp. Rice wine vinegar

1/2 tsp. Red pepper flakes.

Cook in crockpot 4 hours on high or about 6 hours on low.  Mix every hour or so.  Serve hot over prepared rice (or coconut rice), top with peanuts and or fresh cilantro.

I like to put the coconut milk in with some water to make the rice for this.  It's great to add shredded unsweetened coconut as well.  I always add a little chicken Bouillon powder to my rice maker with the rice.  Make sure you rinse your rice before cooking it.

Coconut Rice Recipe:  https://kookinginheels.blogspot.com/2026/02/coconut-rice-in-rice-cooker.html

Beef Stroganoff

Easy Version:

Place in crockpot: 1 pound beef stew meat (pre-chopped), 8 oz. Fresh white mushrooms sliced and cleaned, 8 oz. Low-fat cream cheese***, 1 can cream of mushroom soup, 1/2 tsp. Fresh thyme, 1 tsp. Fresh parsley.  If you only have dry thyme and/or parsley then add that, but cut the quantity in half.  Cool 6 to 8 hours on low.  (***Ideally, add the cream cheese 1 hour before serving instead of at the beginning)

  Enjoy!

Serve over linguine or egg noodles.  We love it with a side of peas.

Hard Version (if you don't like using canned soups):

Ingredients:

16 oz. Fresh white mushrooms sliced and cleaned

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. sea salt

1/4 tsp. pepper

1 tsp. Fresh thyme (or 1/2 tsp dried thyme)

1 tsp. Fresh parsley (or 1/2 tsp dried parsley)

1 cup chicken broth

1 lb. pound beef stew meat (pre-chopped)

---------

1/4 cup flour (when 1 hour remains)

up 1 cup milk (when 1 hour remains)

8 oz. Low-fat cream cheese (when 1 hour remains)

Mix all ingredients in large crockpot stopping before the flour.  Cook 6-8 hours.  1 hour before serving add flour and mix to coat, then add cream cheese and milk.  Stir when it gets soft enough.  Serve hot over linguine or egg noodles.  Great with a side of peas.

Skillet Peach Cobbler

Preheat oven to 400.  Slice up 5-6 peaches.  Mix peaches with 1/2 cup brown sugar and 2 tsp. Vanilla.  Heat 4 tbsp. Butter in cast iron skillet on medium until browned.  Add sliced peaches and mix.  Bake for 10 min, then turn oven down to 375.

Meanwhile, mix the cobbler mix with a pastry cutter: 1 stick butter cubed, 1 cup flour, 1/4 cup finely ground almonds, 1/2 brown sugar, 2 tsp. Baking powder.  After blended with pastry cutter add 1/2 cup milk and stir until combined.  After the 10 min when you turn down the oven, spoon cobbler mix on top of peaches.

Bake at 375 for 25 to 30 min.  Serve hot with ice cream or whipped cream.

Easy White Bread Take 2

Ingredients:

3 cups flour

2 heaping teaspoons dry active yeast

2 tbsp. Sugar

1 tsp. Baking powder

1 tbsp. Salt

3 tbsp. Olive oil

1 cup plus 3 tbsp. Warm water

2 tbsp. Salt free spice or seasoning of your choice of desired

Place all ingredients in this order in bread maker.  Bake at basic setting.  Enjoy warm :)

waffles

Ingredients:

2 1/4 cup flour

1 tbsp baking powder

1/2 tsp salt

1 tsp cinnamon

3 tbsp sugar

1/4 cup olive oil

2 cups milk

2 tsp vanilla

2 eggs

Mix all ingredients.  Let sit 5 min.  Brush hot waffle iron with olive oil using silicone brush (or spray).  Cook waffles until done.  Serve hot.

Pumpkin Curry Soup

Ingredients:

2 small sweet onions diced (or 1 large)

2 Tbsp minced garlic

2 Tbsp butter

1 tsp. Ginger

1 tsp. Salt

1 tsp. Cumin (ground)

1 tsp. Curry

2 can pumpkin

2 boxes chicken broth (8 cups)

2 Tbsp peanut butter 

1 tsp. Sugar

1/3 can of coconut milk (or more to taste)

Directions:

Sauté butter and onions with garlic until onions are soft.  Add spices and salt.  Add broth and pumpkin.  Stir to mix after each addition.  Add peanut butter and sugar.  Simmer 10 min on low.  Add coconut milk at end.  Enjoy!

Carrot Cake Cupcakes

Brined, Dry-Rubbed, Herb-buttered Best Turkey Ever

Brine (make Tuesday night or early on the morning before Thanksgiving)

1 cup coarse sea salt

1 bottle cheap white wine

4 cups (1 box) Chicken Broth + 2 boxes water

2 heaping Tbsp. Minced garlic

Bunch each of fresh thyme, sage and rosemary

2-3 Tbsp Tastefully Simple Rustic Herb Spice Mix

2 whole lemons zest and sliced

1 whole apple slices

1 orange zest and sliced

1 tsp. Pepper

2 bay leaves

1 tsp. Dried sage

1 tsp. Dried thyme

Brining bag 

this recipe works for 14 to 20 lbs turkey

Directions:  cook in large soup pot all ingredients just until salt is dissolved.  Let completely cool.  Once cool add 4 cups of ice.  Do not put turkey in this brine until it is cold!!!  If you make the brine on Tuesday evening, then brine can chill in refrigerator overnight.

Remove goblets from turkey.  Place giblets in a closed container in refrigerator.   You need them tomorrow for the gravy.

Place turkey in brining bag.  Place in a very very large bowl, with bag closure at top.  Slowly add brine.  Seal bag and set in refrigerator for at least 24 hours and no more than 36 hours.  Turn every approximately 8 hours.  Remove turkey from brine reserving about 6 cups of brine for bottom of turkey roasting pan and some of the fruit as well (you can ho ahead and put this in your roasting pan while the Turkey sits).  Before cooking, Rinse with cold water slightly.  Preheat oven to 425.  Let turkey sit at room temperature for 30 minutes. Now it's time for the Dry Rub.

Dry Rub

3/4 tsp salt

1/2 tsp thyme

1/2 garlic powder

1/2 tsp. Pepper

1/4 paprika

Mix dry rib ingredients in a bowl.  Rub about half inside the turkey, and about half on the skin of the turkey.  Cover entire turkey.  Put bird on rack breasts down.  Twist wings so they are lying flat on the Turkey's back and tie with unflavored dental floss.  

Stuff turkey with 1 apple quarter (seeds and core removed) and 1 orange quartered.

For bottom of roaster add to brine:

3 tbsp. Mined garlic

1 onion quartered

Fresh sage, rosemary and thyme.

2 cups water

Cook at 425 uncovered for 30 min

While turkey cooks, make your Herb Butter.

Herb Butter:

3/4 stick melted butter

2 tbsp. Olive oil

1 tbsp poultry seasoning 

1 tsp garlic powder

2 tbsp. Minced garlic

1 tsp. Oregano

1 tsp. Basil

1 tsp. Thyme

Mix all together to make herb butter.

After 30 min, turn oven down to 325.  Flip turkey over so breasts are up.  Baste with some of  the butter and continue roasting for 1 hour covered with foil.  Baste with some of the butter again.  Remove apples and oranges from turkey cavity and add to bottom of pan.  Add water to bottom of pan if it ever gets dry, there should always be liquid in the pan.  Roast another hour, baste.  Scoop some liquid from bottom of pan into cavity.  Continue to roast, and baste for 30 minutes at a time until Turkey is done.  About 30 minutes before turkey is to temperature, remove foil cover to make sure skin gets crisp and brown but not burnt.  If you run out of herb butter baste with the liquid on the bottom of the pan.  Internal temperature should be 170 when turkey is done.  Remove from oven and let rest 15 to 20 min before cutting so you don't lose the juices. Serve hot with Gravy and Thanksgiving sides.

About 1-2 hour before Turkey is done, start your gravy.

Do not get rid of the roasting pan, you need some of this for your gravy!

Gravy:

Cook turkey neck on low simmer in water 1 to 2 hours with 1 tbsp. Tastefully Simple Rustic Herb Seasoning.  Remove neck and throw away, then add all liquid from bottom of roasting pan once turkey is done.  Pour it through a strainer as you don't want the onion/large herbs/lemons etc.  Mix to combine.  Makes a lot.  Pour through gravy strainer to remove fat.  Amy take more than 1 attempt as all the gravy should not fit in the strainer at once.  Pour back into medium pot and cook.  Mix 2 cups cold milk (want about 1/2 milk to other liquid) with 2 to 3 tbsp. Corn starch.  Add to gravy to thicken.  Cook on high to desired consistency.  This should make enough gravy to save half.  If gravy is too salty add more milk and cornstarch until it is the right salt level for you.

You can also use this method for chicken

Chicken above

Thai Basil Chicken

Ingredients:

1 to 1 1/2 lbs. chicken breast thinly sliced

1 red onion thinly sliced

3 bell peppers thinly sliced

1 + 2 Tbsp fish sauce 

2 Tbsp. Sherry (optional)

1 Tbsp. honey (or sugar)

1 Tbsp  hot water

1-2 Tbsp. Olive oil 

2 Tbsp. Minced garlic

1 tbsp. Garlic chili sauce

2 tbsp. Soy sauce

2 cups cleaned and shredded fresh thai basil leaves or sweet basil leaves

Rice noodles (prepare according to package instructions)

Put thinly sliced chicken in a bowl with 1 Tbsp. Fish sauce and 2 Tbsp. Sherry.  Set aside.  

Make sauce.  Mix 2 tbsp fish sauce. honey, water, garlic chili sauce, and soy sauce together.

In large skillet cook chicken in oil until almost done.  Add veggies and cook a few minutes.  Add Garlic and cook a a minute or so until veggies are done.  Add sauce.  Mix to coat and serve hot over rice noodles.  Remember the sauce is the best part. 

Or serve with Coconut Rice

Focaccia

 

Ingredients:

2 1/4 tsp. active dry yeast

2 tsp. honey (or 2 tsp. sugar)

2 1/2 cups warm water

5 cups flour

1 Tbsp. salt

3-4 Tbsp olive oil

2 Tbsp. minced garlic

Pesto, Italian or other fun seasoning for top

If desired, veggies or olives for the top

Directions:

Mix together yeast, honey and warm water in large bowl.  Let sit a few minutes.  Add flour and salt.  Mix until incorporated.  Pour about 3-4 over the ball of dough and make sure the whole ball is covered in oil.  Cover with a clean dish towel and let rise in a warm area of the kitchen for 3 hours.

Do not mix again, take dough and place on 13 by 9 inch jelly roll pan (with sides preferred).  With your hands spread dough out by pushing it down to about just about fit in the pan.  Let rise again for another 2 hours (a few more is fine too).

Preheat oven to 450.

Poke your finger randomly all over the dough.  Cover with seasoning of your choice.  You can also top with sliced veggies or olives (bell pepper, red onion, onion).  Bake in preheated oven for about 25 minutes golden brown.

Creamy Carrot Soup

 Ingredients:

2 lbs carrots peeled and rough cut into slices

1 sweet onion rough chopped

4 cup chicken broth

4 cups water

2 Tbsp chicken bouillon

1/2 tsp. black pepper

1/4 tsp salt + more to taste

2 Tbsp butter

1/2 tsp. coriander

1/4 tsp. cumin

2 slices bacon (diced)  Precooked or raw

2 ounces cream cheese

Directions:

Add all ingredients except bacon and cream cheese to crock pot.  Add bacon diced if raw.  If bacon is precooked, then add it later.  Cook on high in crock pot for 6-8 hours.  Add cream cheese and precooked bacon.  Immersion Blend.  Serve with hearty bread.

Guacamole Dip Sure to Please a Crowd

Ingredients:
2 ripe avocados
1 tbsp. hidden valley ranch dressing mix
1 tsp. garlic salt
2 tsp. taco seasoning mix (I use McCormick)
1/4 cup - 1/2 cup Sour Cream or Greek Yogurt (depends how creamy you prefer the dip)

Directions:
It is easier to get the skin off an Avocado if you rinse it with hot water for 10 seconds or so before cutting.  I cut my avocado in half, and remove the pit.  Then I use a spoon to scoop the avocado into a bowl and smoosh around with the spoon (I leave some smaller chunks of avocado).  Add remaining ingredients and stir.  Great garnished with chopped tomato and cilantro, and served with chips.  Also great in burritos, taco, or with fajitas.  Enjoy!

Easy Funky Wheat Bread Maker Bread

Ingredients:
2 cups All-Purpose Flour
1 1/2 Cups Whole Wheat Flour
2 TBSP. cocoa powder
1 Tbsp. salt
2 1/2 tsp. dry active instant yeast
1 Tbsp. sugar
3 Tbsp melted butter
1/4 cup Molasses
1/4 cup honey
1 1/4 cup warm (not lukewarm, warmer than that)

Directions:
Place all ingredients directly in your bread maker in the exact order listed above.  The temperature of the water is key.  Press the "basic" bread function and let it go (according to your machine's instructions).  It takes 3 hours in mine.

Greek Yogurt Bread Bites

Ingredients:
2 cups flour
2 cups Greek yogurt
2 tsp. salt
melted butter or smart balance to coat (about 3 tbsp)

(1-to-1 Greek Yogurt and Flour, salt as appropriate - to make larger or smaller quantities)

Directions:

Preheat over to 400 degrees.

Mix ingredients.   In small dish melt the butter or alternative in the microwave. Then make about 1 inch balls of dough, coat in the butter, place on a baking sheet.  You can sprinkle with bagel seasoning, sesame seeds or other topping of choice.  Enjoy hot.

Great for dipping :)

Bread Maker Super Simple White Bread

Bread Maker Super Simple White Bread

Ingredients:
2 cups all-purpose flour
1 1/2 cups bread flour
1 tsp. baking powder
2 3/4 tsp. dry active yeast
3 TBSP. sugar
1 TBSP. salt
3 TBSP. olive oil (vegetable oil also works)
Mix-in of Choice (see list at bottom)
1 1/2 cups warm water (not lukewarm, warmer than that).  You can also use milk or some mix of water and milk.

Directions:
Place all ingredients directly in your bread maker in the exact order listed above.  The temperature of the water is key.  Press the "basic" bread function and let it go (according to your machine's instructions).  It takes 3 hours in mine.


MIX-INS
- 1 tsp. garlic powder, and 1 tbsp Italian seasoning
- 1 tbsp. herbs de Provence
- 1 tbsp. seasoning of choice (BUT if the seasoning has salt you have to cut down the salt appropriately!!!!!!)
- 1 TBSP garlic and 1 cup Parmesan
-1 cup cheddar, 12 fresh chives (or dried)

Homemade Coconut Almond Salty-Sweet Granola

Homemade Coconut Almond Salty-Sweet Granola

Ingredients:
3 cups granola
1 1/2 cups roughly chopped almonds
1 cup shredded sweetened coconut flakes
1/2 brown sugar*
1/2 honey*
1/4 vegetable oil
1 tsp. salt
1 cup raisins (optional)

Directions:
Preheat over to 250 degrees.  Mix all ingredients together in large bowl until incorporated.  On large 13 by 9 inch jelly roll pan (with small sides) dump mixture and spread out in an even layer.  Bake for 1 hr to 1 hr 15 min, mixing every 15 minutes until light golden brown and crisp.  Enjoy!

*  If you lie things less sweet or are looking for a healthier option, you can use only 1/4 cup of brown sugar and a 1/4 cup of honey and it is still delicious!

Great with ice cream, fruit or yogurt - or even eat as cereal.

Creamy Brocolli soup

Ingredients:
1 onion chopped
2 yellow squash chopped
3 carrots chopped
2 stalks celery chopped
About 8 cups fresh brocolly roughly chopped
Chopped fresh parsley (3 tbsp), if use dry then 1 tbsp 
Chopped Fresh sage (1 tsp.), if use dry (1/2 tsp.)
4 chicken boullion cubes
3 tbsp. Butter + 2 Tbsp Butter
1 cup white wine (1/2 cup and 1/2 cup)
4 tbsp. Flour
4 cups milk
2 tbsp. Minced garlic
2 cups sharp chedder shredded
Salt and pepper to taste

Directions:
In large stock or soup pot melt 3 tbsp. butter, add carrots, onions, celery and cook about 6 min until onions are tender.  Add broccoli and squash, saute on med-high for about 4 more min until veggies are tender.  Add 1/2 cup wine, boullion, herbs, and some pepper, simmer about 5 min on hi.  Add 8 cups of water, let simmer.

In the meantime, make a roux.  Melt 2 tbsp. Butter and saute the garlic on med. Heat.  Turn to high, Add flour, and remaining 1/2 cup wine, whisking to incorporate, once mixed, quickly add milk and whisk on medium to medium high until thick.  Add cheddar cheese. And stir to melt.  Turn off heat to roux/cheese sauce.

Add roux to simmering soup.  Stir until combine.

Serve hot.

Feel free to top with shredded cheese, croutons, or spring onions.  I usually take some bread, spread some butter or olive oil on both sides, add salt and pepper then broil it until crisp.  I break them up and use those as toppings.

Macaroni Salad

Ingredients:
1 package macaroni pasta cooked to al dente per instructions, cooled
3 stalks celery chopped
3 carrots chopped
1 red bell pepper chopped
4 green onions finely sliced
1 pint cherry tomatoes sliced in half (optional)
1 1/2 tsp. Salt
1/2 tsp. Pepper
1/2 cup mayo
2 tsp. Dijon mustard
1 1/2 tsp. Sugar
3 Tbsp. White wine vinegar (i use grapefruit)

Mix all ingredients together in large bowl.  Refrigerate 30 min to overnight before serving.  Serve cold.  Add more salt or pepper if needed, to taste.