One-Pot Pasta Primavera

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“Every one of us is more beloved than we can possibly understand or imagine. Let us therefore be kinder to one another and kinder to ourselves.” –Robert D. Hales

This delicious recipe is from ohmyveggies.com : http://ohmyveggies.com/one-pot-pasta-primavera/

Ingredients

  • 4 cups low-sodium vegetable broth
  • 8 ounces linguine, uncooked
  • 1 small onion, halved and sliced thin
  • 1 pound broccoli crowns, cut into large florets (about 2 cups)
  • 1 1/2 pounds asparagus, ends snapped off and cut into 2-inch pieces
  • 4 ounces sliced white button mushrooms (about 1 cup)
  • 4 large cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes (less for milder heat; more to increase heat)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 3/4 cup frozen peas
  • 1 small handful fresh parsley, chopped (about 1/2 cup chopped)
  • 1/4 cup heavy whipping cream
  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons freshly grated lemon zest
  • Additional salt and pepper to taste
  • Additional Parmesan cheese for serving, if desired

Instructions

  1. Add the broth, linguine, onion, broccoli, asparagus, mushrooms, garlic, red pepper flakes, salt and pepper to a large pot set over high heat. Drizzle the olive oil over the top.
  2. As soon as it comes to a boil, set the timer for 7 minutes and start tossing constantly with long-handled tongs.
  3. Continue boiling and tossing. As soon as the 7 minutes is up, add the peas, parsley, heavy whipping cream, Parmesan, and lemon zest and continue cooking, tossing constantly, for 1-2 more minutes, until the pasta and veggies appear tender. Remove from heat.
  4. Note that much of the liquid will have evaporated, but not all. And that’s okay! Let the pasta sit for a couple of minutes to cool; the sauce will continue to thicken during that time. Taste and add additional salt and pepper if desired. Garnish with additional Parmesan cheese.

Ground Turkey and Vegetable Chili

“Life is to be enjoyed, not endured” — Gordon B. Hinckley

Artist Unknown

Artist Unknown

 

I wanted to make something that had a lot of vegetables in it and not a lot of fat and this is what I came up with this morning.  And guess what?  It’s my favorite chili recipe now.  I love it!   It’s so tasty and chock full of vegetables.  Win/win.  It didn’t take very long to make.  I came home from the grocery store and had it simmering in the pot an hour later.  I used my food processor to shred the carrots and zucchini instead of chopping them to save time.
INGREDIENTS
  • 2 16-oz packages of Jennie-O ground turkey
  • 4 teaspoons of minced garlic (from a jar)
  • 4-6 tablespoons oil (I used a large stainless steel pot and needed 6 TBLS)
  • 1 large onion
  • Six large carrots
  • 4 large zucchinis
  • 2 tablespoons taco seasoning
  • 2 teaspoons ground cumin
  • 2 teaspoons oregano
  • pinch of salt
  • pinch of pepper
  • 4 15-ounce cans of tomato sauce
  • 2 15-ounce cans of diced tomatoes
  • 1 15-oz size can drained kidney beans
  • 1 15-oz size can drained black beans
INSTRUCTIONS
  1. Brown ground turkey in large skillet or pot until almost all cooked through.
  2. Add minced garlic to ground turkey and cook.  There was no fat to drain.
  3. I used my food processor to shred 4 large zucchinis and the onion; then I shredded 6 large carrots.
  4. I didn’t really cook the vegetables because they were shredded so fine.  They cooked while simmering.
  5. I added 4 15-oz cans of tomato sauce, and two 15-oz cans of diced tomatoes into the pot and stirred.
  6. Add spices and stir them in well.
  7. Add drained kidney beans and black beans (15-oz sized cans)
  8. Bring chili to a boil and then reduce heat and simmer for about 45 minutes.

 

 

 

Garlic Roasted Broccoli

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“Those who deny freedom to others, deserve it not for themselves” — Abraham Lincoln
Ingredients
  1. 2 heads of broccoli, cut into florets
  2. 3 tbsp melted coconut oil
  3. 5 cloves of garlic, minced
  4. 1 tsp salt
  5. 1/2 tsp pepper
  6. 1 tsp lemon juice
  7. Pinch of red pepper flakes (optional)
Instructions
  1. Preheat the oven to 400 degrees F.
  2. In a large bowl, toss the broccoli with melted coconut oil, salt, black pepper and garlic. Spread broccoli in a single layer on a rimmed baking sheet.
  3. Bake until florets are tender enough to pierce with a fork and the edges are browning, about 15 minutes. Turn once halfway through the baking process and add red pepper flakes, if using. After baking, squeeze lemon juice liberally over the broccoli before serving.

Summer Squash

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“To reach a goal you have never before attained, you must do things you have never before done.” — Elder Richard G. Scott

Sara made this for a side dish for us all the other night.  It was delicious and it’s easy to prepare.

Ingredients

  • 2 medium zucchini squash
  • 2 medium yellow squash
  • 1 Tbsp olive oil
  • 1/4 tsp pepper
  • 1/4 – 1/2 tsp garlic salt
  • 1 cup grated Parmesan cheese
  • Bits of butter

Ann Romney’s Roasted Vegetables

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Roasted Vegetables

Site source: https://www.ldsliving.com/Romney-Family-Favorites/s/73822

Heat the oven to 400 degrees F., chop up vegetables, sprinkle with olive oil and Himalayan salt, and pop in the oven.

Root vegetables: Carrots, turnips, butternut squash, yams. Peel and chop into similar sizes, about 1-inch cubes. Toss with olive oil and place on pan. It is important to not overcrowd. Keep in a single layer. Roast 45 minutes.

Sweet potato fries: Peel sweet potatoes, slice up like french fries, and roast 45 minutes. Season with salt after roasting.

Oven Cooked Asparagus

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“Laughter is the shortest distance between two people.” ― Victor Borge

I love asparagus and bought a bunch the other day that had this yummy recipe attached to it:

  • 1 Bunch of Asparagus
  • 2 tablespoons Olive Oil
  • 3 tablespoons Balsamic Vinegar
  • 2 tablespoons Lemon Juice
  • Salt, Pepper, Garlic to taste

Wash asparagus first, then combine all ingredients in a large zip-lock bag and marinate for 30 minutes.  Bake on sheet pan at 400 degrees fahrenheit for 8-12 minutes depending on desired firmness.  Remove from oven and let cool.

Southern Tradition Black-Eyed Peas

Recipe/photo credit: Paula Deen

Recipe/photo credit: Paula Deen

“Set aside those things that don’t really matter and do something with eternal consequences.” ― Richard G. Scott

I remember when we moved to Texas my friend Kim gave us some black-eyed peas for New Year’s day.  Apparently it is a southern tradition to eat black-eyed peas on New Year’s Day for luck and prosperity throughout the coming new year.  Apparently this tradition dates back to the Civil War era.

Ingredients

4 slices bacon
1 medium onion, chopped
1 (16-ounce) package dried black-eyed peas, washed
1 (12-ounce) can diced tomatoes and green chiles
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon freshly ground black pepper
3 cups water

Directions
In a large saucepan, cook the bacon until crisp. Remove the bacon, crumble, and set aside to use as a topping for the peas. Saute the onion in the bacon drippings until tender. Add the peas, diced tomatoes and green chiles, salt, chili powder, pepper and water. Cover and cook over medium heat for 45 minutes to 1 hour, or until the peas are tender. Add additional water, if necessary. Serve garnished with crumbled bacon.

Green Beans with Balsamic Butter

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“Taking time for each other is the key for harmony at home.”-Dieter F. Uchtdorf

These are the beans we had for Easter dinner.  They are very tasty but next time I will use half the amount of butter called for.

Ingredients:

2 pounds fresh green beans, trimmed
1/4 cup salted butter
1/2 cup balsamic vinegar
3 green onions, chopped (the entire thing)
2 cloves garlic, minced

Instructions:

Combine the onions, garlic, and vinegar in a small saucepan. Cook on medium, stirring frequently, for 5-7 minutes or until most of the vinegar is reduced into a thick syrup and has been absorbed by the green onions. Remove from heat and set aside.

Bring a large pot of salted water to a boil. While the water is coming to a boil, combine the vinegar/onion mixture and the butter. Set aside.

When the water begins to boil, add the green beans. Cook for 3-5 minutes or until the beans float to the top and are bright green. Drain. Toss in the balsamic butter and serve immediately. Serves 8.

Roasted Carrots, Asparagus, Cauliflower, Potatoes

“It’s been many years since I had such an exemplary vegetable.” –Jane Austen, Pride and Prejudice

Most of the following vegetables can be roasted for 20 minutes at 400 degrees so you could combine them on the same pan.  Just don’t crowd your pan or they will steam instead of roast.  The potatoes take much longer.

How to Roast Asparagus

Ingredients: Bundle of Asparagus, olive oil, 1 1/2 teaspoons kosher salt, about a 1 teaspoon freshly ground black pepper, fresh lemon juice, Parmesan cheese (optional)

  • First of all, use the LARGE spears, not the little skinny spears of asparagus or they shrivel up.
  • Preheat oven to 400°F.
  • Rinse clean the asparagus. Break the tough ends off the asparagus and discard.
  •  Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic (if you choose), salt, and pepper. Rub over the asparagus so that they are evenly distributed.
  • Place pan in oven and cook for approximately 8-10 minutes, until lightly browned and tender when pierced with a fork. Drizzle with fresh lemon juice before serving.  You can sprinkle with Parmesan cheese, too, if you want.

How to Roast Carrots

Ingredients: 12 carrots, 3 tablespoons good olive oil, 1 1/2 teaspoons kosher salt, about a 1 teaspoon freshly ground black pepper, 2 tablespoons minced fresh dill or parsley

Directions

  • Preheat the oven to 400 degrees F.
  • Slice the carrots diagonally in 1 1/2-inch-thick slices. 
  • Toss them in a bowl with the olive oil, salt, and pepper.
  • Spread them out in your shallow baking pan in 1 layer (not on top of each other and not crowded).
  • Roast in the oven for 20 minutes, until browned and tender.
  • Toss the carrots with minced dill or parsley, season to taste, and serve.

How to Roast Cauliflower 

Ingredients: One head of cauliflower, olive oil, 1 1/2 teaspoons kosher salt, about a 1 teaspoon freshly ground black pepper, fresh lemon juice, Parmesan cheese

Directions

  • Peel outer leaves of the head of cauliflower, remove the stem and cut flowerets off the head.
  • Spread into a shallow baking pan, making sure not to overcrowd the pan.   If they are too close they will steam instead of roast.
  • Drizzle with olive oil, salt and pepper.  Toss to be sure everything is evenly coated.
  • Place pan in 400 degree oven for 20  minutes, stirring once or twice until crisp/tender.
  • When lightly browned, sprinkle with Parmesan cheese for added flavor.

How to Roast Potatoes 

Ingredients
3 pounds small red or white potatoes (rinse/scrub any dirt off and make sure they are dry), 1/4 cup olive oil, 1 1/2 teaspoons kosher salt, about a 1 teaspoon freshly ground black pepper, 2 tablespoons minced garlic (6 cloves, if you want them garlicky; if not, omit),
2 tablespoons minced fresh parsley

Directions

  • Preheat the oven to 400 degrees F.
  • Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Spread potatoes into a shallow pan into 1 layer. Roast for 45 minutes to 1 hour or until browned and crisp. Flip twice during cooking in order to ensure even browning.  
  • Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

Honey Glazed Carrots

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Discipline yourself and others won’t need to. –John Wooden

INGREDIENTS

  • 4 medium carrots, peeled and sliced into 1/4″ thick coins
  • 2 tablespoons butter
  • 2 tablespoons honey
  • 1/3 cup orange juice
  • 1/4 teaspoon salt

DIRECTIONS

  1. In a medium saucepan over medium-high heat melt the butter. Add the carrots and sauté until slightly brown around the edges.
  2. Add the honey and boil until the honey is thick and bubbly.
  3. Add the orange juice and salt, Boil until the carrots are tender and the sauce has reduced into a thick glaze.

Yield: 4 servings