Uncommon Ramen

Uncommon Ramen

This is not your plain old ramen noodle lunch. Although the recipe is quite simple when you use the packet of noodles from your favorite grocery store. If you eat meat, use the beef pho base and add chicken. If you prefer this to be more plant-based simply use the vegetable pho base Either way, the earthy taste of the mushrooms will add that umami flavor to what is normally a plain soup.The cilantro add brightness and if you like spice just add a little Sriracha sauce!
Prep Time 5 minutes
Total Time 10 minutes
Course Lunch
Cuisine Asian
Servings 2
Calories 231 kcal

Equipment

  • 1 Small to Medium Sauce Pan

Ingredients
  

  • 1 Packet Ramen Noodles
  • 2.5 Cups Pho Broth
  • 2 Ounces Chicken cooked
  • 1/3 Cup Mushrooms
  • 1/4 Cup Red Onion
  • 2 Tbsp Green Onion
  • 1/3 Cup Cilantro

Instructions
 

  • Wash the cilantro
  • Wash the mushrooms
  • Chop the cilantro
  • Slice the onion
  • Slice the mushrooms
  • Add Pho broth and seasoning packet to a medium sized pot cook on med- high heat until it comes to a simmer
  • Add the ramen noodles and then the onion (If you like raw onion you can add 2/3rd and reserve some for after the soup is cooked)
  • Cook for 2 minutes stir the noodles to break them apart.
  • Add the pre-cooked chicken
  • Add the mushrooms
  • When the noodles are par-cooked add 1/2 the cilantro, reserving the rest for garnish
  • Turn off the heat and let it stand in the pan for 1 minute.
  • Pour everything into a bowl then add the green onion and cilantro
  • Squeeze lime over the noodles
  • Add ½ tsp of sriracha (optional) if you want a little kick. We highly recommend the sriracha.
  • Mix and enjoy

Video

Notes

You can use 1 Tbsp of Pho paste and 2.5 cups of water instead of the Pho broth 
 This recipe has lots of sodium between the Pho Broth and the Seasoning Packet.  If you want to cut some of the sodium we suggest that you omit the seasoning packet from the noodles and just using the broth. Or simply add a half packet. 
Depending on which Pho base you select the nutritional values may change. Always check the label of the product you are using in the recipe and factor that  information accordingly. 
Vegans/Vegetarian - Substitute tofu for chicken or used a plant based chicken product, Vegetable Pho in lieu of beef pho. 

Nutrition

Serving: 2gCalories: 231kcalCarbohydrates: 31gProtein: 8gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 10mgSodium: 1354mgPotassium: 212mgFiber: 2gSugar: 2gVitamin A: 264IUVitamin C: 4mgCalcium: 25mgIron: 2mg
Keyword budget, easy, family, Lunch, Soup, Spicy
Tried this recipe?Let us know how it was!
opt Sweet Pot Pie

Sweet Potato Pie

Sweet Potato Pie

We prefer a southern sweet potato pie over a traditional pumpkin pie. Perhaps it is because the sweet potato pie does not have all the added spice. This pie is sweet, more dense, and less custardy than a pumpkin pie. You can make the potatoes ahead of time which is a great meal prep.
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Dessert, Entertaining, Party
Servings 8
Calories 319 kcal

Equipment

  • 1 Pie Pan
  • 1 Pie Shield
  • 1 Mixing Bowl
  • 1 Rubber Spatula
  • 1 Baking Dish

Ingredients
  

  • 2 Ea Sweet Potatoes Large
  • 1/2 Cup Butter
  • 1/4 Cup White Sugar
  • 1/2 Cup Brown Sugar
  • 1/2 Cup Evaporated Milk
  • 2 Ea Eggs Beaten
  • 1/2 Tsp Ground Cinnamon
  • 1 Tbsp Vanilla Extract
  • 1 9 in Pie Crust

Instructions
 

Preparing the Sweet Potatoes

  • Preheat the oven to 400 F
  • Wash and scrub the potatoes and dry them with a paper towel
  • Rub them in olive oil and sea salt and place into an oven safe dish or pan
  • Bake for an hour or more depending on their size. When you can prick them with a fork and they are soft all the way through they are done.
  • Remove from the oven and set aside to cook until you can handle them to peel
  • If you are making them ahead of time let sit out to cool no longer than 2 hours and refrigerate until you are ready to mix the filling
  • Peel and mash the potatoes and set aside into a mixing bowl

The filling

  • If you are using hot/warm potatoes add the butter right in and it will melt
  • If you are using premade cooled potatoes melt you butter and add it to the potatoes
  • Add the sugars, cinnamon, and the vanilla to the potatoes
  • Add the beaten eggs and evaporated milk
  • Mix all the ingredients until combined

The Pie

  • Preheat the oven to 350F
  • If you make your own pie crust, kudos to you, we are not that advanced in this recipe. However if you make your own pie crust, you likely are not even reading this far in the recipe. Lol
  • Using store bought refrigerated dough , Unroll the pie dough and spread out evenly in the pie dish. You may work with the crust a little to ribbon it, shape it, or make fork marks along the edge.
  • Pour the filling into the pie from the middle point, and spread evenly with a rubber spatula.
  • Cover your crust with a pie shield
  • Bake approximately one hour (varies depending on the size of your potatoes), You will know you can remove it when the middle of pie is set, It no longer jiggles.
  • Let this pie cool for at least one hour before serving
  • Slice and serve with whipped topping

Nutrition

Calories: 319kcalCarbohydrates: 34gProtein: 3gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 36mgSodium: 215mgPotassium: 98mgFiber: 1gSugar: 21gVitamin A: 430IUVitamin C: 0.3mgCalcium: 62mgIron: 1mg
Tried this recipe?Let us know how it was!
Sheet Pan Quesadillas

Sheet Pan Quesadillas

Sheet Pan Quesadillas

Using this method allows you to prepare multiple quesadillas for a family or when entertaining guests. These are also perfect for freezer meals. I freeze them for my husband's lunch. That way he can just heat and eat.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Entertaining, Lunch
Cuisine Mexican
Servings 6
Calories 407 kcal

Equipment

  • 2 half sheet pans
  • 1 Cutting Board
  • 1 Pastry Brush
  • 2 Cutting Boards 1 for chicken and 1 for veggies
  • 3 Chef Knives or 2 knives and 1 pizza cutter

Ingredients
  

  • 7-8 Flour Tortillas (large)
  • 2 Cups Chicken
  • 1/2 Cup Fresh Spinach
  • 2 Cups Peppers
  • 1/2 Cup Onion
  • 2 Cups Cheddar Cheese
  • 1 Tbsp Chili Powder
  • 2 Tsp Ground Cumin
  • 1 Tsp Salt
  • 2 Tbs Butter
  • 1 Tbs Olive Oil

Instructions
 

  • Preheat the oven to 450F
  • Wash your peppers
  • Chop the onion
  • Cook your Peppers and Onions together in a small frying pan with the olive oil and set aside
  • Layer the tortillas on the baking sheet so that they over lap the sides of the pan all around making sure there are no gaps between them on the pan.
  • Add half of the cheese evenly by sprinkling it or laying it out strategically
  • Add the pre-cooked chicken
  • Add the spinach leaves
  • Add the peppers and onions
  • Add the spices
  • Add the rest of the cheese
  • Melt the butter
  • Fold the edges of tortillas back over onto the sheet pan, covering all the toppings. Leave no gaps, leave no topping exposed.
  • Brush the tops of all the quesadillas wit the melted butter
  • Place the second sheet pan over the top of the quesadillas and press firmly
  • Place in the pre-heated oven for 20 minutes
  • Take from the oven, and let them sit up for a minute or two, remove the top baking sheet
  • Place a large cutting board that is at least the size of your baking sheet over the top of the quesadillas and flip the pan onto the cutting board
  • To make triangle shaped quesadillas, first cut them into squares the size of sandwich bread then cut on an angle. To make snack sized simply cut again.
  • Serve with your favorite salsa, sour cream, green onion, or black olives the sky is the limit when it comes to dressing these quesadillas up. (Toppings are not included in nutritional or cost information.)

Video

Nutrition

Serving: 2eachCalories: 407kcalCarbohydrates: 25gProtein: 16gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 66mgSodium: 1012mgPotassium: 267mgFiber: 3gSugar: 3gVitamin A: 1396IUVitamin C: 42mgCalcium: 347mgIron: 2mg
Keyword after school, Dinner, easy, Entertaining, family, freezer meal, Lunch, Repurpose Leftovers, teen
Tried this recipe?Let us know how it was!
Plated-Sausage-Pep-onion-

Sausage Peppers and Onions 

Sausage Peppers and Onions

Slowly cooking the colorful peppers, onions, and garlic will make this dish even more flavorful. Grilling the sausage until it is fully cooked and a golden brown will add an additional layer of flavor. Or you can pan fry the sausages in slices and serve w/o the bun with a side salad for less carbs and more vegetables. Approximate cost per serving is 1.27 w/o the bun.
Prep Time 5 minutes
Cook Time 30 minutes
Course Dinner, Lunch, Main Course
Cuisine Italian
Servings 4
Calories 480 kcal

Equipment

  • 1 frying pan
  • 2 Cutting Boards 1 for vegetables and 1 for sausage
  • 1 Medium Bowl
  • 1 Small Sharpe Knife
  • 1 Chef's Knife

Ingredients
  

  • 2 Tbsp Olive Oil
  • 4 Links Italian Sausage
  • 1 Green Bell Pepper
  • 1 Red Bell Pepper
  • 1 Clove Garlic
  • 1 Large Onion
  • 1 Tbsp Balsamic Vinegar

Instructions
 

  • Heat 1 Tbsp of olive oil in the frying pan over medium low
    2 Tbsp Olive Oil
  • Slice the onion and peppers
    1 Green Bell Pepper, 1 Red Bell Pepper, 1 Large Onion
  • Add the onions and peppers to the frying pan
    1 Green Bell Pepper, 1 Red Bell Pepper, 1 Large Onion
  • Slow cook them in the frying pan until they are glistening
  • Chop and add the garlic to the pan
    1 Clove Garlic
  • Once the garlic is glistening remove all the vegetables from the pan and set aside
  • Add the other tablespoon of olive oil to the empty pan and turn the heat to medium
  • Add the sausage links to the pan and cook until they reach a minimum of 160 degrees F.
    4 Links Italian Sausage
  • If you want you can slice the sausages to serve w/o a bun
  • Confirm the temperature with your thermometer to make sure it is above 165 degrees F
    1 Tbsp Balsamic Vinegar
  • Add the vegetables back into the pan
  • You can finish the dish by adding the balsamic vinegar and cooking for 3-5 minutes more
  • You may serve the sliced sausage dish with a side salad, or if you want to take this dish to work add a mason jar salad

Video

Notes

Use hot or sweet sausage 
Other colors of peppers are optional
The above nutrients are calculated without the bun. If you add the bun you will need to calculate an additional 145 calories. 
If you are looking to cut some additional fat and calories substitute the pork sausages for an Italian chicken sausage. You may be able to justify having that bun after all According to nutriionix.com the following is the nutritional breakdown on the chicken sausage link. 
  • link (75g )
  • Calories from Fat 70. Calories 147.
  • 12% Total Fat 7.8g.
  • 9% Saturated Fat 1.7g.
  • 23% Cholesterol 69mg.
  • 21% Sodium 499mg.
  • 6% Potassium 224mg.
  • 0% Total Carbohydrates 0g.

Nutrition

Serving: 1gCalories: 480kcalCarbohydrates: 7gProtein: 17gFat: 42gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 21gCholesterol: 85mgSodium: 823mgPotassium: 446mgFiber: 2gSugar: 4gVitamin A: 1042IUVitamin C: 66mgCalcium: 34mgIron: 2mg
Keyword budget, easy, protein
Tried this recipe?Let us know how it was!
Plated-Pork-

Rolled Stuffed Pork Loin

Rolled Stuffed Pork Loin

We slice open this roast and fill it with proscuitto ham, spinach, apples, and onion and a tiny bit of cheese. We top the roast with fresh sage and ground sage for fall flavor and a nice brown coloring.
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Course Dinner
Cuisine American
Servings 8
Calories 319 kcal

Equipment

  • Baking Pan or Cassoulete

Ingredients
  

  • 3.5 Lb Pork Roast
  • 1 Apple Peeled, Cored, Sliced Thin
  • 3 Oz Ham We use Prosciutto sliced paper thin
  • 1 Onion Rough cut
  • 1 Tbsp Garlic Minced
  • 2 Cups Spinach Leaves
  • 2 Tsp Grated Cheese
  • 1/4 Cup Fresh Sage Leaves Chopped
  • 1 Tsp Ground Sage
  • 1 Tsp Olive Oil

Instructions
 

  • Starting with a whole roast
  • Holding your hand very flat slice the roast to half its thickness without cutting all the way through. Slice it like you are making a book.
  • Then slice it again on both sides to open it up further (this is a little tricky because you do not want to cut open the seam of your book)
  • Wash your hands well
  • Pre heat the oven to 425 degrees F
  • Wash and Peel and core the apple
  • Using a separate clean cutting board and knife cut the apple into small slices
  • Rough cut the onion
  • Mince the garlic
  • Set the apple onion and garlic aside
  • Layer the Prosciutto on the pork
  • Add the apple mixture ton top of the prosciutto to the middle 3rd way in of the pork so you will be able to roll it. Stay away from the ends as much as possible.
  • Cut 3 to 4 pieces of butcher twine and have them ready to tie the roast as you roll it
  • Place your rolled roast in a braising dish or baking pan
  • Place in the middle rack of the oven and cook for 25 minutes, take the temperature of the meat it must be cooked to at least 145 before removing it to rest. I like to temp the interior of the roast as well to make sure they are also at temp.
  • Rest the stuffed roast 10 minutes before slicing into it to maintain the juices
  • Serve with wild rice and carrots or a spinach stuffed tomato

Video

Nutrition

Calories: 319kcalCarbohydrates: 5gProtein: 48gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 133mgSodium: 249mgPotassium: 866mgFiber: 1gSugar: 3gVitamin A: 727IUVitamin C: 4mgCalcium: 41mgIron: 2mg
Keyword Dinner, Dinner Party, Entertaining, Fall Meal, Meal Prep Party Item, Pork
Tried this recipe?Let us know how it was!
Roasted Eggplant Caprese

Roasted Eggplant Caprese

Roasted Eggplant Caprese

This highly flavorful Italian vegetarian dish can be served as the main meal as a side or seated onto of your favorite pasta. You can eat this warm or cold as a salad. We roasted this one but it can be made on the grill as well. It is so versatile and forgiving you will want to place this one your dinner table often.
Prep Time 10 minutes
Cook Time 25 minutes
Assemble Time 5 minutes
Total Time 40 minutes
Course Dinner
Cuisine Italian
Servings 4
Calories 335 kcal

Equipment

  • 2 Sheet Pans
  • Silicone Liners

Ingredients
  

  • 1 Eggplant
  • 5 Plum Tomatoes
  • 2 Clove Garlic
  • 1/4 Cup Olive Oil
  • 1 Tbsp Salt
  • 1 Tbsp Basil
  • 1 Tsp Balsamic Vinegar
  • 1/2 lb Mozzarella fresh

Instructions
 

  • Preheat the oven to 425 F
  • Line the baking sheets with the silicone baking sheets
  • Wash and dry the eggplant and tomatoes
  • Remove the ends with the stem and belly button
  • Place a sheet of pepper towels in a baking tray over the silicone sheet
  • Add 1/3 of the salt to the towels
  • Slice the eggplant into 1/2 inch to 3/4 Inch slices
  • Place the eggplant on the paper towels
  • Sprinkle with 1/3 of the salt
  • Lay paper towel over the top of the salted eggplant
  • Slice tomatoes in half the long way
  • Make a v cuts into the ends with the stem
  • Make a small slice on the the other end so innards can be easily stopped out
  • Scoop innards out with the spoon and discard into a bowl
  • Add the last third of the salt to the tomato halves that you will be roasting
  • Place the tomatoes halves onto a baking sheet
  • Without peeling cut the very top off the garlic cloves
  • Place them in a little aluminum foil with a few drops of olive oil
  • Add the foil packet to the tomato pan
  • Remove all the paper towels from the eggplant
  • Add one half of your olive oil to the tops of the eggplant
  • Place the eggplant in the oven
  • Add the tomatoes and garlic to the oven
  • Slice the fresh mozzarella and set aside
  • The tomatoes should only take about 10 minutes you want them to be par cooked not mushy
  • Check the garlic if it is soft remove it if not leave it in until the eggplant is done. You can move it to the same baking sheet
  • Check the bottom of eggplant slices when you remove the tomatoes, they should be a light golden. If so, flip them over and add some more olive oil to each.
  • Squeeze the un opened tip of the roasted garlic into the tomato mixture
  • Using a fork and knife rough chop your tomatoes in the bowl with the roasted garlic
  • Add some of the basil into the tomato
  • Add the rest of your olive oil to the tomato mixture
  • You can add additional garlic salt or other spices if you prefer it spicy
  • Remove the eggplant from the oven do not let it get too dark
  • You will know the eggplant is fully cooked when you squeeze the sides and it has give to it. Undercooked eggplant is firm and overcooked is mushy, you want this to feel medium.
  • Top the slices with equal amounts of the tomato mixture
  • Add a slice of mozzarella cheese
  • Garnish with a tiny pinch of basil and a slight drizzle of balsamic
  • Can be eaten right away or saved in the refrigerator for a family meal prep meal for up to 3 days

Video

Notes

We factored the nutritional information and portions as two eggplant slices with toppings as a single serving as if you are eating this dish as your meal. If you are using this as a side dish or adding to pasta we suggest a single slice per serving. 

Nutrition

Calories: 335kcalCarbohydrates: 12gProtein: 14gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 45mgSodium: 2107mgPotassium: 498mgFiber: 4gSugar: 7gVitamin A: 1082IUVitamin C: 14mgCalcium: 310mgIron: 1mg
Tried this recipe?Let us know how it was!
Roasted Cubed Sweet Potatoes

Roasted Cubed Sweet Potatoes

Roasted Cubed Sweet Potatoes

These roasted bites of yum should be included in your meal prep every week. They are loaded with vitamin B6 and other nutrients. Great on salads or as a side!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 177 kcal

Equipment

  • 1 Sheet Pan
  • 1 Silicone Pad

Ingredients
  

  • 3 Sweet Potatoes
  • 1 Tbsp Olive Oil
  • 1 Tsp Salt
  • 1/2 Tsp Pepper

Instructions
 

  • Preheat the oven to 350 degrees F
  • Place the silicon mat onto your baking sheet
  • Wash the sweet potatoes
  • Peel the sweet potatoes
  • Slice the sweet potatoes
  • Cut into bite sized cubes, try to be as even as possible
  • Place onto the baking rack and add olive oil
  • Add salt, and pepper
  • Mix together with your hands or use a spatula
  • After 15 minutes turn the sweet potatoes to ensure they are all coated with the olive oil and not browning too much on one side
  • Bake for an additional 25 minutes
  • Test with a fork for softness, your fork should push all the way through without any resistance

Video

Notes

We love these in salads or just as a snack. Of course they make an easy side dish and can be reheated. Always make sure when reheating any foods that you check the temperature using a thermometer to make sure you are at at least 165 degrees F.

Nutrition

Calories: 177kcalCarbohydrates: 34gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gSodium: 675mgPotassium: 575mgFiber: 5gSugar: 7gVitamin A: 24048IUVitamin C: 4mgCalcium: 52mgIron: 1mg
Keyword budget, easy, Meal Prep, side, vegetable
Tried this recipe?Let us know how it was!
Red lentil coconut curry 1

Red Lentil Coconut Curry 

Red Lentil Coconut Curry

With flavors like this who would miss having meat on their plates? No one that is who. This Indian inspired dish was satisfying in flavor and filled our bellies with healthy protein from the lentils.
Prep Time 3 minutes
Cook Time 25 minutes
Total Time 28 minutes
Course Dinner
Cuisine Indian
Servings 4
Calories 453 kcal

Equipment

  • 1 Fine Mesh Colander
  • 1 Stock Pot with Cover
  • 1 Cutting Board
  • 1 Chef's Knife

Ingredients
  

  • 1 Cup Red Lentils
  • 1 Tbsp Olive Oil
  • 13.5 Ounces Coconut Milk
  • 2 Cups Crushed Tomatoes
  • 2 Tsp Chili Powder
  • 1 Tsp Ground Coriander
  • 1 Tsp Ground Cumin
  • 1 Tsp Ground Turmeric
  • 1/2 Tsp Ground Ginger
  • 1 Tsp Salt
  • 1 Onion
  • 5 Cloves Garlic
  • 2 Cups Water

Instructions
 

  • Rinse the lentils
  • Rough cut the onion
  • Mince the garlic
  • Turn stove to medium to medium low heat
  • Heat the olive oil in a pot
  • Once the oil is heated add the onion
  • Cook until it is translucent
  • Add the garlic
  • Add all the dry spices and mix with the onion and garlic
  • Once you can smell them ( 60 seconds or so) Add the tomatoes
  • Add the water
  • Add the lentils
  • Bring to a boil
  • Reduce heat
  • Put the lid on and cook for 13 - 15 minutes letting the liquid reduce
  • Uncover and Stir in the coconut milk
  • Cook for 5 -7 more minutes uncovered until thickened
  • Serve over rice or eat plain with slice of warm Naan bread

Video

Notes

We use full fat coconut milk 
We served this curry over rice - Rice is not included in the nutritional value. 
You could also serve a slice of Naan Bread with it. Naan is not included in nutritional value.

Nutrition

Calories: 453kcalCarbohydrates: 46gProtein: 17gFat: 25gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 776mgPotassium: 1129mgFiber: 18gSugar: 8gVitamin A: 583IUVitamin C: 18mgCalcium: 111mgIron: 9mg
Keyword budget, Dinner, easy, Fall Meal, family
Tried this recipe?Let us know how it was!
Pretty Purple Soup

Pretty Purple Cabbage Soup

Pretty Purple Cabbage Soup Recipe

This soup is not only a beautiful shade of purple but scrumptious. It takes you back to the flavors of the Pennsylvania Dutch country where you ate the best German cuisine. Or perhaps it is reminiscent of the last St. Patricks Day feast or an old fashioned New England boiled dinner. All packed in a beautiful soup! It can be made all Vegan with Vegetable Stock or Water, or add in some bacon bits and chicken sock for a flavor twist. We share 2 methods to make this delicious pretty soup.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner, Lunch, Main Course, Side Dish, Soup
Cuisine American
Servings 6
Calories 158 kcal

Equipment

  • 1 Stock Pot
  • 1 Immersion Blender
  • 1 Cutting Board
  • 1 Chef's Knife
  • 1 Food Processor

Ingredients
  

Simple Method

  • 4 Cups Purple Cabbage
  • 1 Onion
  • 2 Medium Potatoes
  • 3 Tbsp Butter
  • Salt to Taste

Method #2

  • 16 Ounces Chicken Stock
  • 4 Cups Purple Cabbage
  • 1 Onion
  • 3 Tbsp Butter
  • Salt to Taste

Instructions
 

Simple Method

  • Wash the cabbage and potato
  • Peel and chop the potato
  • Slice and chop the purple cabbage
  • Peel, slice and chop the onion
  • Place in the stock pot and cover with water
  • Cook until all vegetables are very soft
  • Blend with the immersion blender to blend the soup until creamy
  • Add the butter
  • Top with your favorite crunchy toppings. (We love pumpkin seeds, bacon bits, croutons etc..) then add a pad of butter, plain yogurt, or sour cream for creaminess

Method #2

  • Wash the cabbage and potato
  • Peel and slice the potato
  • Peel and slice the onion
  • Place it in the food processor and pulse a few times
  • Melt 2 tbsps of butter in the bottom of the sauce pan
  • Add in your vegetables and cook until everything is glistening
  • If you need the 3rd Tbsp of butter when sauteeing add it, if not wait until the soup is blended and then add it
  • Add in the vegetable or chicken stock
  • Cover and cook until all vegetables are soft
  • Use the immersion blender to blend the soup until creamy
  • Top with your favorite crunchy toppings. (We love pumpkin seeds, bacon bits, croutons etc..) then add a pad of butter, plain yogurt, or sour cream for creaminess

Video

Notes

We garnish ours with a little bacon bits, pumpkin seeds, and a dollop of sour cream or yogurt. We found by adding a little pad of butter on top as you serve it also adds a nice flavor and smooth mouthfeel. 
We have made this recipe twice using different methods, for us the simpler method was the best- We simply sliced the vegetables and cooked them in water- then blended it. The result was fantastic with little to no effort. 
The second time we made it the soup was still very good, but we processed the vegetables, sauteed them, and added the vegetable stock- then blended it.  What we noticed was the color was a bit less vibrant and the taste was not as straight forward as it was when we made the simpler version.
We noticed the simple method made a darker purple soup shown in the featured photo. Method #2 the soup was a lighter purple color
Either method you select, you will have an amazing soup! 

Nutrition

Calories: 158kcalCarbohydrates: 21gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 17mgSodium: 174mgPotassium: 551mgFiber: 3gSugar: 5gVitamin A: 841IUVitamin C: 49mgCalcium: 43mgIron: 1mg
Keyword Cabbage, Purple, Soup
Tried this recipe?Let us know how it was!
No Knead Bread Recipe

No Knead Bread 

No Knead Bread Recipe

This rustic bread recipe never fails! You don't even have to knead it. All you need to do is make sure you have a dutch oven big enough to fit the loaf and enough time to let the dough rise. We often serve this with soups or stews. You entire family will love it and it will impress your friends.
Prep Time 2 hours 30 minutes
Cook Time 42 minutes
Cooling Time 15 minutes
Total Time 3 hours 27 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 245 kcal

Equipment

  • 1 Dutch Oven
  • 1 Mixing Bowl

Ingredients
  

For the Dough

  • 3 Cups Bread Flour
  • 2 Tsp Instant Yeast
  • 2 Tsp Kosher Salt
  • 1.5 Cups Very Warm Water

For Shaping the Dough

  • 1.5 Tbsp All Purpose Flour
  • 1 Sheet Parchment Paper

Instructions
 

Mixing the Dough

  • In a large mixing bowl add the 3 cups of bread flour
  • Add the Instant yeast
  • Add the salt
  • Whisk it all together
  • Run the tap water until very warm, not hot- the temp of a very warm bath, add it to the flour mixture
  • Stir all the ingredients together, a wooden or heavy plastic spoon works well

Rising

  • Place a warm damp towel over the bowl in a warm area of the house.
  • After 1 hour check on its progress it should be rising some by now, if not you may have a yeast issue or a temperature issue. You can try moving it to a better spot and or add a different yeast. Because sometimes yeast has died.
  • Once you can confirm it is rising let it sit for another hour, it should be twice its original size. If you do not have time to bake it now, you can place it in the fridge. (it can stay safely in the fridge for the next 72 hours) Some people say this actually improves the breads flavor.

Heating The Oven and Dutch Oven

  • Preheat the oven to 450 degrees F
  • This next step is critical to your breads out come. Place the empty dutch oven with the lid on in the oven for 30 minutes

Shaping and Cooking The Bread

  • Sprinkle your work surface with the 1 Tbsp of all purpose flour
  • Dust the top of the dough with the 1/2 Tbsp of flour
  • Scrape your dough from the bowl and turn onto the floured surface
  • Fold your dough about 6 folds to form the best circle shape you can- do not get hung up on it being perfect this is a rustic loaf
  • Move the dough onto the piece of parchment paper by flipping onto the middle of the paper . You can reshape here a little, if need be.
  • Carefully remove the pipping hot dutch oven and place it on top of your stove.
  • Carry the dough on the parchment paper and place it on the dutch oven. Try to get all the paper inside the pot
  • Place the cover on the dutch oven
  • Cook for 30 minutes with the cover on
  • Remove the cover and cook for an additional 8-12 minutes to reach the desired color and crust
  • Cool on a rack for 15 minutes before slicing
  • Slice into nice big chunks

Video

Notes

When you are making the dough it should be very sticky if it is not you can add a tablespoon of warm water
Conversely if it is too runny you can add a tablespoon of bread flour
If your yeast dies you can use a new batch of instant yeast or if you have some fast acting dissolve it in warm water and once you can smell a beer like smell ( that is the yeast) you can add it to your old dough. There is "no need" to start the whole dough over . Ha, lol see what I did there?

Nutrition

Calories: 245kcalCarbohydrates: 48gProtein: 9gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.3gSodium: 778mgPotassium: 103mgFiber: 3gSugar: 0.2gVitamin A: 1IUVitamin C: 0.01mgCalcium: 11mgIron: 1mg
Keyword bread
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Mini-Quiche-scaled-1

Mini Quiche

Mini Quiche

We love mini quiche in the morning. Not only are they a great handheld grab and go item. These little lovelies can be frozen and defrosted for later. We make ours with onions, peppers, cheese, and sometimes ham. But the sky is the limit to what flavors you can create. If you love mushrooms, spinach and or cheese... go for it. This is a great clean up the fridge item to make.
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Breakfast
Cuisine American, French
Servings 6
Calories 410 kcal

Equipment

  • 1 Cupcake Pan
  • 1 Whisk
  • 1 Large Measuring Cup
  • 1 frying pan
  • 1 Biscuit Cutter or equivalent shaped sharp round object

Ingredients
  

  • 6 Eggs
  • 1 Bell Pepper
  • 1 Onion
  • 3/4 Cup Cheddar Cheese
  • 1/2 Cup Milk
  • 2 Pie Crusts The rolled kind
  • Cooking Spray
  • Salt to Taste
  • Pepper to Taste
  • 1 Tsp Olive Oil
  • 1 Tbsp Flour So the pie crust does not stick to the board

Instructions
 

  • Preheat you oven to 375°F
  • Spray your muffin tin with the cooking spray
  • Wash and cut your bell pepper
  • Peel and rough cut your onion
  • Heat the frying pan over medium heat
  • Add the olive oil
  • Add your peppers and onions and cook until glistening
  • Flour a cutting board
  • Unroll the dough
  • Using a biscuit cutter, or something of equal shape cut as many circles as you can
  • Place a circle in each cup of the pan
  • Repeat with the other pie dough
  • Press the dough to the side of the pan to work our any over laps
  • Cut your cheese into small chunks
  • Crack the eggs into your measuring cup
  • Add the milk to your eggs
  • Whisk the eggs and milk and set aside
  • Divide your cheese between the spots in the muffin pan
  • Add your fillings and pour the egg mixture to about 3/4 the way full
  • Repeat
  • Add salt and pepper
  • You may choose to top with a bit of grated cheese (not included in calorie count)
  • Cook for 22-25 minutes until you are sure the egg has set up.
  • Cool in the pan for a few minutes before removing
  • Eat right away or wrap in wax paper for refrigeration for up to 3 days or freeze

Video

Notes

In this recipe we use the store-bought pie crusts however feel free to make your own if you prefer.  In the video we show you how creative you can be with various flavors. Nutritional data was calculated with the pepper onion cheese recipe. 

Nutrition

Calories: 410kcalCarbohydrates: 32gProtein: 13gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.02gCholesterol: 180mgSodium: 396mgPotassium: 226mgFiber: 2gSugar: 3gVitamin A: 1034IUVitamin C: 27mgCalcium: 166mgIron: 2mg
Keyword breakfast, brunch, egg, Entertaining
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Mexican Stuffed Bell Pepper w/ Ground Beef

Mexican Stuffed Bell Pepper

Mexican stuffed peppers filled with cooked ground beef, leftover chili or leftover taco meat are a great meal. Add some yellow rice to give it heartiness and top with cheese.
Course Dinner
Cuisine Mexican
Servings 6

Ingredients
  

  • 1/2 Pound Ground Beef You can substitute 1.5 cups of leftover chili or taco meat mixture
  • 1 Cup Yellow Rice
  • 1/2 Cup Shredded Cheddar Cheese
  • 6 Bell Pepper
  • 1 Onion
  • 1 Clove Garlic
  • 1 Tbsp Olive Oil

Instructions
 

  • Par-cook the peppers first by dropping them in boiled water for a few minutes and transfer to a bowl of ice water. Or You can also microwave for a couple minutes and then drop into the bowl of ice water.
  • Add the olive oil to a fry pan and onions.
  • Sweat the onions first then and add garlic then brown the meat to the fry pan
  • Cook your rice and set aside
  • When meat is browned add all ingredients to a bowl and fold it together but reserve some cheese for the top of your peppers.
  • Fill the peppers, top with cheese and bake covered for 30 minutes and uncovered for 20-25 depending on the size of your peppers.

Notes

This recipe varies due to the size of your bell peppers, you may need to adjust the amount of beef and or rice to accommodate the size of the peppers. Not to worry because the mixture freezes well. 
Keyword Repurpose Leftovers
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