Saturday, February 24, 2024

Enchilada Pasta (WFPBNO)

I'm sorry I didn't have a post for last Saturday. I had Covid and was really not up to cooking. I feel much better this week and have a delicious, quick  pasta dish to share. I used rigatoni for this but in hind site it's really too big. It was delicious but I think it would be easier to eat and more pleasant to look at with a slightly small pasta. Just use what you have in your pantry. The flavors are so much better as leftovers, the seasoning really have time to marry in the leftovers. This made 6-8 servings depending on how hungry you are. Leftovers are delicious and reheated on the stovetop nicely. 

  • 1 pound pasta, use a shape that will grab and hold onto the sauce
  • 1 sweet onion, cut in half and then sliced think
  • 1 red bell pepper, cut into think strips
  • 1 jalapeno pepper, sliced thin (remove seeds if you want mild)
  • 1 heaping tablespoon minced garlic
  • 1 15-ounce can petite diced tomatoes
  • 1 cup prepared lentils, rinsed and drained
  • 1 15-ounce can black beans, rinsed and drained
  • 1 package reduced-sodium taco seasoning
  • 6 cups vegetable broth

In a Dutch oven heat 2 tablespoons water. Once hot add garlic and onions and cook  until translucent.

Add bell pepper and jalapeno and saute.

Add black beans, lentils and tomatoes. Stir well.

Add broth. Stir well and bring to a boil.

Add pasta, stir and bring back to a boil.

Add taco seasonings. Stir well. Cover pot and reduce heat to a simmer with lid slightly ajar.

Stir frequently so the pasta doesn't stick to the bottom of the pan and cook covered for about 15 minutes.

Stir again and recover. Let sit for 5-8 minutes for pasta to soak up some broth and thicken.

Serve with a garnish of parsely or cilantro it you want. 

Since the broth is a little soupy I served this in a deep bowl. A slice of garlic bread would have been lovely with this.

Saturday, February 10, 2024

Smoky Instant Pot Black-Eyed Peas & Collards (WFPBNO)

We are growing some beautiful collard greens right now. They are huge and have been so easy to grow. We also  have some mustard greens, but for this dish I only used collards. But, you can use whatever greens you have or love. I really should use my Instant Pot more often. This was so fast and was delicious. I served this over some rice however, you could serve over baked potatoes, sweet potatoes or even cornbread. If you don't have an Instant Pot you could soak your peas and then toss everything into a crock pot or on the stovetop. I've made this twice already and the other thing I love about this recipe is it serves about 4 so you don't have a ton of leftovers to deal with. I haven't tried it but I'm sure it would freeze well.

  • a couple tablespoons broth or water to saute onions
  • 1 medium sweet onion, diced
  • 1 medium red bell pepper, diced
  • 1 1/2 tablespoons minced garlic
  • 1 1/4 cup dry black-eyed peas (no need to soak)
  • 3 1/2 cups vegetable broth
  • 2 bay leaves
  • 2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon liquid smoke (this is where the smoky flavor comes from)
  • 1/2 teaspoon black pepper
  • 6 cups chopped collards, or green of your choice: kale, mustard or turnip greens

Press "Sauté" on the Instant Pot. Add broth or water and sauté onions for 4-5 minutes, stirring occasionally, until onion is tender. Add garlic and sauté another minute. Press "Cancel or Off".

Add all of the remaining ingredients, EXCEPT the greens. Stir to combine.

Be sure to add the broth and give it one final stir.

Top with collard green, but DON'T STIR. They will keep the peas submerged so they cook through.

Cover with lid, press "Pressure Cook" and cook for 17 minutes. It will take maybe 8 minutes for the pressure to come up and actually begin the cooking process. Let the IP naturally release pressure for 15 minutes,, then manually release any remaining pressure.

Remove the bay leaves before serving and give it a good stir. You may want to add a pinch of salt or some extra seasoning. I didn't think it needed anything except a shot of "Franks Hot Sauce" since I put that shit on everything!!

This is really a delicious and easy meal to prepare. Next time I'll be making some cornbread to go with it!!!

Enjoy and let me know if you make it!


Sunday, February 4, 2024

Potato Chowder (WFPBNO)

Today's rain had the house on the chilly side so I decided to whip up this potato chowder to warm me up. This came together really quick and you probably have everything in your pantry to make this yummy, filling chowder. I grew turmeric year before last and have a gallon zip lock  bag full in the freezer. I used the micro plane to zest it directly into the pot. If you don't have fresh, dried will work fine. Don't wait get started on this and you will have dinner ready in about 30 minutes.

  • 1 1/2 tablespoons minced garlic (I use the already minced stuff from the grocery, in a jar)
  • 1 medium sweet onion, diced
  • 1/2 cup celery, diced
  • 1/2 cup carrots, sliced into bite-sized pieces
  • 5 medium russet potatoes, peeled and diced (4 cups)
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon black pepper
  • 4 cups vegetable stock
  • 2 cups almond milk, unsweet (your favorite plant-based unsweet milk)
  • 1/4 cup all purpose flour
  • 1/2 cup nutritional yeast

In a large Dutch oven, sauté the garlic, onion, carrots and celery in a little broth or water until the onions are translucent.

Add the potatoes, cumin, turmeric and pepper. Stir well; then add the vegetable stock. Bring to a boil, then reduce heat to simmer and cook uncovered for 20 minutes.

While the soup is simmering combine the plant milk, flour and nutritional  yeast. Whisk well.

After 20 minutes your potatoes should be tender. 

Add the milk mixture to the pot. Stir well, the chowder will thicken.

Garnish with some red pepper flakes, just a few and/or fresh parsley.