Food

meal planning, simple recipes, food favorites

Lentil and Spinach Soup

/ Mel / 2 Comments

Fall is approaching, if ever so slowly where I am. The chill that’s beginning to creep in makes me long for soft, fuzzy blankets, good books read by a fire, and belly filling, soul-warming soups. Now is the time I bring out my giant, battered, decade-old soup pot and begin concocting.

Soups are wonderful for so many reasons, not the least of which are their ease and simplicity. They can come in so many varieties and forms, so as to suit any taste. They are generally economical to make, and can also be scaled to feed any number of guests. Paired with a warm loaf of bread, crackers, or a squat, buttery biscuit, they can become a hearty and robust meal, or light fare, when enjoyed solo.

I have recently become quite enamored with lentils. Firstly, they are extremely nutritious, with one cup of cooked lentils boasting 16 grams of fiber and 18 grams of protein. They also cook up extremely quickly as compared to other dry legumes; they are quite economical as well. Additionally, they are extremely versatile and pair rather well with various cuisines and flavors.

lentil and spinach soup

Lentil and Spinach Soup

1 cup of dry lentils

1 can of diced, stewed tomatoes

6 cups of broth of your choice

pinches of oregano and ginger, to taste

1/4 cup olive oil

2-3 dense handfuls of fresh, cleaned spinach leaves

In a soup pot, combine broth, diced tomatoes, dry lentils and spices. Bring to a boil and cook for approximately 20 minutes on medium-high heat, adding olive oil at about the 10 minute mark. After 20 minutes, or when the lentils are soft, add the fresh spinach and simmer the soup for an additional 10  minutes. This recipe could easily be made vegetarian with a vegetarian broth.

Serve with crusty bread or flavorful crackers. This recipe is simple to prepare and can be the perfect accompaniment to a chilly autumn evening.

Enjoy, and stay cozy!

Cheater Vegetarian Enchiladas

/ Mel / 5 Comments

We love Mexican food in my house! At any given moment, we are guilty of having various types of salsas in the refrigerator, beans in the cupboard, and a diverse assortment of tortillas lurking in the breadbox (whole wheat, flour, spinach, etcetera), ready for any Mexican-inspired craving. We prefer authentic, of course, but when we don’t have the time or inclination to go out, we attempt something simple and fast at home. This particular recipe was actually pioneered by my husband and son on a busy night years ago (I just added more cheese).

vegetarian enchilada

cheater vegetarian enchilada

This recipe is about as simple as it gets. It might appear time-consuming at first glance, but honestly the preparation only takes about ten minutes at the very most. Most of the production is already completed by using a premade enchilada sauce. (Note: not all enchilada sauces are created equal, and because this recipe depends heavily on the sauce for its flavor, try to choose the best one available to you.)

This recipe is versatile in that it can be easily doubled or tripled if you have a large crowd to feed; just make sure you have a large enough pan! It can also be a quite economical meal if you purchase generic items or some items in bulk.

enchiladas in pan

vegetarian enchiladas in the pan

Cheater Vegetarian Enchiladas

6-10 tortillas (depending on the size of your pan)

1 can of vegetarian refried beans

2 cups of shredded cheese (we prefer sharp cheddar)

1 can of premade enchilada sauce

Start by lightly greasing a 9×13 baking pan (I usually use a Pyrex-type glass dish), or larger depending upon the number of enchiladas you want to assemble. Place a tortilla on a clean, flat surface and spread a spoonful of refried beans (roughly 1/4 cup per enchilada) along the middle. Top the beans with a sprinkle of cheese (retaining some for the topping), roll up somewhat tightly, and place in baking dish. Repeat for desired number of tortillas and nestle each enchilada next to one another in the pan. Open and pour your favorite enchilada sauce over the top and sprinkle with remaining cheese. Bake at 375 degrees for approximately 20 minutes (until cheese is melted and any exposed tortilla is slightly crispy).

enchiladas 2

cheater vegetarian enchilada

If you wanted to get a little fancy, it might be nice to include some grilled or oven-roasted vegetables in them. Of course, these could be made with meat if desired; however, meat should be completely cooked prior to assembling the enchiladas.

Serve with preferred toppings and sides; we like sour cream, some Spanish-style rice, and some of our various salsas. Enjoy!

What do you like to make on a busy weeknight?

Stay Cozy!

Simple Pan Fried Zucchini

/ Mel / Leave a comment

I spent my early childhood in an area that is notoriously green. It is the kind of place where you can drop a seed in a pile of dirt, walk away for several months and find a huge, green, vegetable-bearing plant in its place. I have such fond memories of my childhood, most of which are associated with either the green backdrop of the area, or the many foods which it produced.

At least four generations of my family have fried zucchini in the following fashion. It is not complicated or unique, but it is one of my favorite dishes, ever. Though I make it myself today, no one has ever made it better than my precious mother. I remember being very young, at her side, watching her cook, and waiting impatiently for the little circles of fried goodness to be done. My father and I would devour them almost as soon as they popped off the pan, lured by their savory taste and smooth, yet crispy texture. Even today, the smell and taste of this recipe take me back to days of yore.

fried zucchini squash

Simple Pan Fried Zucchini

2-3 medium to large zucchini

2 eggs, beaten

1 and 1/2 cups all-purpose flour

salt and pepper

1/4 -1/2 cup olive oil

First, slice the zucchini to desired thickness. Remember that thicker slices will retain more moisture and therefore be “juicier” while thin slices will crisp up better. Keep the beaten egg and flour in separate bowls. I like to season this recipe twice (once in the flour and once in the pan), so I add some salt and pepper to the dry flour and mix. Submerge zucchini slices in the beaten egg and allow to soak for a moment, then move each slice to the flour and coat thoroughly. In a large frying pan on medium heat, add some olive and fry both sides of zucchini slices to desired doneness. Season again with salt and pepper during frying as you see fit. Between batches you may have to add additional olive oil.

This dish is best served immediately! These little circles of delightfulness can become cold and mushy given too much time on the plate. I usually set them out as they are being cooked so as not to let too much time pass. I sometimes serve them as part of a meal, though many times they become the meal themselves, and the act of cooking transforms into a social event with people commuting between conversation, watching the process, and waiting for each batch to finish.

fried zucchini squash plated

Yum!

I will admit that although this is a very simple recipe, it can also be a very time-consuming one. Therefore, rather than doing it for a proper dinner, I usually make it a late afternoon “event” that generally replaces dinner. Crudités and cocktails (or mocktails, for the little ones) generally round out the fare nicely.

Do you like zucchini? What are your favorite late summer recipes?

Enjoy, and stay cozy!

Cozy and Sage Herbal Lime Rickey

/ Mel / Leave a comment

Since we’re still experiencing some pretty warm temperatures where I am, I thought I would offer up one more refreshing (and refreshingly easy) beverage recipe for these late summer afternoons.

Growing up in the west I have imbibed in many versions of the “Lime Rickey” (non-alcoholic, of course). Some were definitely better than others, but because of the inclusion of lime I think, they have all been invigorating in the hot summer months. I understand that the Lime Rickey has had a long and illustrious history as both a soda fountain favorite as well as an “adult” beverage. Here I’ve tried to put my own spin on it and create something that is both satisfying and sophisticated enough for the adults, and fun for the kids as well.

lime rickey 2

Cozy and Sage Herbal Lime Rickey

3 to 4 leaves of sage (or your favorite herb)

2-3 tablespoons of frozen white grape juice concentrate

Juice of 1/4 lime (and a slice for garnish, if desired)

Seltzer water (may use ginger ale, though it may mask some of the herbal flavor)

Ice

Muddle the leaves of herb along the white grape juice concentrate in the bottom of your favorite glass. Add lime juice and seltzer and stir gently. Finally, add in ice and garnish as desired. To make this a “tipsy” Herbal Lime Rickey, add 1 ounce of gin before adding seltzer (adults only please). If the bits of leaves in a muddled beverage are bothersome to you, consider straining the mixture or using a straw.

lime rickey 1

And there you have it, another cooling potation that’s not too sweet or cloying to keep those late summer afternoons from being overly balmy (even when they are).

Stay cozy (and cool), cheers!

 

Cheater Iced Coffee

/ Mel / 2 Comments

Hello! How are you weathering the summer? It’s been pretty warm where we are…

For a place that is not usually hot or humid, we have been both this year! Even in the morning, we don’t always get the reprieve that I expect to come overnight. Lately, the mornings have brought tepid to warm temps rather than the cooler, crisp-ish ambiance that I have become accustomed to over the years.

Am I complaining? Well, perhaps a little. A (first world, admittedly) problem for me is that I require coffee to function in the morning and I have found it increasingly difficult to sip hot coffee after a hot shower on a hot morning. I also lack the time and funds to stop at coffee shop in the morning or purchase pre-made iced coffees.

As usual, “necessity is the mother of invention”…

iced coffee 2

Please excuse my son’s chalk drawings in the background.

Cheater Iced Coffee

4-5 ounces dark hot/warm coffee (can be instant, or from a coffee pot, or from my *I know* Keurig-but it’s so fast!)

1 tablespoon honey

1/4 cup or LIBERAL dollop of half and half or preferred cream

3-4 cubes, plus a generous handful of ice

Start with your preferred coffee in your favorite glass. Add the honey and stir until completely dissolved. Incorporate the half and half into the mixture before the ice so as to begin cooling the coffee. After well mixed, add 3-4 cubes of ice to cool down the concoction to desired temperature. If you like your iced coffee ice-cold, as I do, then add another handful of ice to fill the cup.

Here’s hoping your summer (or whatever season it is in your area) is grand!

Stay cool, and stay cozy!

 

 

Super Simple Chicken Burrito Bowl

/ Mel / 1 Comment

It’s happened again, I’ve gotten off late from work and arrived home only to have no idea what to make for dinner. With a hungry spouse and a ravenous child (and a growling belly myself) waiting for me, what can I prepare that’s super easy, quick, and healthy?

Enter my latest creation, the Super Simple Chicken Burrito Bowl! (Otherwise known as what I threw together in a moment of hangry panic at a time when we happened to have some produce but no tortillas on hand…alas, I digress…)

chicken burrito bowl

Super Simple Chicken Burrito Bowl

1 pound boneless, skinless chicken, chopped into bite-sized pieces (I prefer thighs, but any cut will do)

1 can of black beans

1 bag (2 cups) of frozen steamer-bag brown rice (or you can make your own)

1 tbsp. extra virgin olive oil

Adobo seasoning to taste (I like Goya’s)

Goya Adobo

2 tomatoes, chopped

1 avocado, chopped

In a large frying pan, sauté chicken in olive oil and add Adobo. Once fully cooked, add black beans and cooked rice. Stir mixture over low heat until combined; add Adobo to taste.  Top with tomatoes and avocados.

This meal was so quick to prepare, in part due to the steamer bag of rice. It was hearty enough and healthy enough to satiate a busy family on a hectic weeknight as well. Speed and nutrition are hallmarks of simple food in my opinion.

If you decide to try it I hope you enjoy!

Stay cozy!

 

 

Hearty Kale Soup

/ Mel / Leave a comment

It dawns on me that summer is probably the wrong time to be talking about a warm bowl of robust, flavorful soup…but we’ve had a few “cool” days where I am, so I thought I’d take advantage.

As an experiment this year, my family and I tried growing a few fruit and vegetable plants in pots on our patio. The strawberries did well, we’re still waiting on the tomatoes, but the kale grew fantastically! So much so that even after making a giant pot of soup our miniature kale garden still only looks mildly thinned-out.

A couple of clouds this week sent me to the grocery store to get the rest of the ingredients for this hearty kale soup.

hearty kale soup

Hearty Kale Soup

1 pound of ground sausage – I like Italian pork sausage, though almost any kind will do.

1/4 cup extra virgin olive oil

5 small-medium russet potatoes, chopped into large chunks

2 cans of white cannellini beans

2 large chicken bouillon cubes (I prefer Knorr’s)

6-ish cups cleaned and roughly chopped kale (or as much as you have/can stuff in the pot)

First, brown your preferred sausage in the olive oil and then add the cannellini beans and approximately 8 cups of water (depending on the size of your cooking vessel and your desired density). Bring to a very low boil. Add the bouillon cubes and the potatoes and allow to simmer/low boil for about 15 minutes, until the potatoes are almost tender. Finally, toss in the kale and allow to simmer for about 10 more minutes.

Not only is this recipe super simple, but it’s also pretty flavorful thanks in large part to the spices already present in the sausage. Additionally, this is a dish that I find to be quite versatile. Hearty and rustic enough for family dinners, but sophisticated enough for guests. Add a baguette or salad on the side and you have a tasty (if non-traditional) brunch.

I hope you enjoy! (And I wouldn’t blame anyone for waiting until fall to try this recipe, I’m just impatient.)

As usual, stay cozy!

 

 

My Son is a Chef Now!

/ Mel / 2 Comments

Hello!

This was too cute not to share.

I have loved food forever. Cooking and coming up with new food ideas or twists on older recipes has always been a great hobby and creative outlet for me. My preschool-aged son has observed this and has always enjoyed getting to help in the kitchen when he can.

Then I started blogging and my son has been watching me take pictures of our food right before dinner and talk about lighting and composition. At first perplexed, I’m sure, he’s watched me turn plates to their most aesthetically pleasing angle, move curtains and blinds to allow more natural light in, and take pictures from several different viewpoints until I get the right shot.

Now my son’s in on it, too.

After creating his own “blueberry parfait” and “greens and feta scramble” (mommy did the cooking part of course) he asked that I photograph them and include them here. How could I resist?

“blueberry parfait”
“greens and feta scramble”

The blueberry parfait is (of course) yogurt and blueberries, artfully incorporated by my son. Then there is the greens and feta scramble…I asked him if he wanted me to add the feta after the scramble was cooked, but he insisted I added it while it was cooking. It actually turned out to be quite tasty this way! My son appears to have a talent for this…

I love that he is enjoying being involved in cooking and food preparation. I notice that he tends to be really excited about eating what he has helped prepare, and as long as the ingredients are (mostly) healthy, I’m willing to let him experiment. It’s so fun and exciting to watch him become interested in new things. He’s also very professional about it,  “mommy, don’t forget to adjust the lighting and make it look nice.”

Chef in the making? Maybe, but for now it’s nice to share one of my passions with one of my greatest blessings.

Wishing warm and fuzzy to everyone. Stay cozy!

 

My Cheater Bolognese

/ Mel / Leave a comment

I love Italian food. Bursting with flavor and robustness, and mingled with a rustic quality that invites us to think about a different time and place. There are few food experiences more comforting for me than a great Italian meal spent with those I love.

That said, I also love simple food and easy recipes that are famiglia-friendly and can be cooked up in a flash!

cheater bolognese

This is a dish that I’ve just starting making in the last few months, but so far it has been a big hit at the family dinner table.

Here’s my “cheater” version of a hearty, yummy, spaghetti Bolognese.

“Cheater” Bolognese

1 box dry spaghetti (I only use Barilla) or 1 pound fresh pasta (if you’re feeling fancy)

1/4 cup of extra virgin olive oil

1 can diced tomatoes

1 pound ground beef (you could also substitute ground pork or lamb)

1-2 tablespoons minced garlic, to taste

salt and pepper to taste

Cook and drain pasta, set aside. In a large pot (I use the same pot I used to cook the pasta, while the pasta stays in the colander for a moment) add olive oil and ground meat. Flavor the meat with salt and pepper and brown completely. Add diced tomatoes and garlic, and simmer for a few minutes. Sauce should be very thick and chunky. Add the pasta to the sauce and stir. Allow the pasta to soak up some of the sauce for just a few more minutes. Serve with grated parmesan cheese.

I think this dish would also be great with some fresh basil or oregano thrown in, if you happen to have those handy!

Enjoy! And stay cozy.

 

 

 

My Simplest Dinner Plan

/ Mel / 2 Comments

 

Over the course of a decade I have developed a few VERY simple dinner plans that are both a breeze to prepare and mostly nutritious.

This meal includes a protein, a carbohydrate (our household nutrition needs demand one), and a green vegetable (yes, I insist it must be green).

Tonight I cooked some boneless pork chops in a skillet with olive oil, salt, and pepper. I steamed some simple white rice (though I usually prefer jasmine or brown) and used a steamer bag of mukimame. This meal, especially with the help of the steamer bag, took 20 minutes to prepare, tops!

simple meal

I added my favorite Hoisin sauce tonight as well- Soy Vay Garlic Hoisin, yum! There are countless ways to modify this meal plan, below are our favorites.

Simplest Dinner Plan(s)

Protein– pork, chicken, beef, or veggie patty sautéed in frying pan with your choice of oil and salt and pepper.

Carbohydrate (optional)- rice (traditional or steamer bag), sweet potato done in the microwave, couscous, or quinoa.

GREEN vegetable– I don’t care what it is as long as it’s a vegetable and it’s green (I often let my son choose for us).

I find this to be an easy formula on nights when I just don’t know what to make for dinner or if I have very little time. I adore the simplicity of it in preparation as well as flavors; although, I do sometimes add any sauces we happen to have on hand when I need to jazz it up a bit.

Hope this is helpful! Stay cozy.