nungesser posted: “My housemates are both perpetually dieting (and it helps me too) so in frigid winter months I make this recipe a lot. It’s very flexible, throw any sort of veggies in there. This is easily two days worth of food for three big guys.” https://bbs.boingboing.net/t/happy-mutants-food-topic/141774/21 The following recipe is fiction. Any resemblance to… Continue reading Cheap easy diet-friendly nearly-zero-points veggie chili
Tag: main dishes and casseroles
Quick Cassoulet
I’ve never had slow cassoulet, and all the of the essentials of the dish are right here. It is dead simple and tastes so good. 2 cans (16 ounces each) white kidney (cannellini) beans , drained3 tablespoons olive oil2 cups chopped, fresh tomatoes6 shallots, sliced2 cloves garlic, minced2 tablespoons chopped parsley½ pound sweet Italian sausage… Continue reading Quick Cassoulet
Black Bean and Ham Pilaf
We have made this countless times, especially when the kids were younger, and we were happy to see that they also liked it. It makes a lot, to serve half and freeze the other half, and that, in itself was also a good use of parental time. And a way to use up leftover ham,… Continue reading Black Bean and Ham Pilaf
Turkey or Whatever Casserole
This is a recipe I made up from a million other recipes like it. It’s for when you really need to make something for supper, something that uses up leftover turkey. Something that is full of familiar tastes and textures that no one would object to. But I call it Turkey or Whatever casserole. Don’t… Continue reading Turkey or Whatever Casserole
Bowties Marinara with Meatballs
12 ounces bowtie pasta6-ounce bag baby spinach1 ½ cup marinara sauce2 tablespoons balsamic vinegar24-ounce package appetizer-sized turkey meatballs1 cup fresh mozzarella, diced Boil bowties, stirring the spinach in just before bowties are done. Meanwhile heat marinara sauce, vinegar and meatballs in medium saucepan over medium heat, stirring occasionally until hot. Toss with drained pasta and… Continue reading Bowties Marinara with Meatballs
Penne Greek Style
12 ounce box penne rigate1 can (15 ounce) chickpeas, drained1 jar (7 ounces) roasted peppers, drained and sliced1 jar (6 ounces) marinated artichoke hearts quartered, undrained½ cup sliced scallions¼ cup pitted Kalamata olives1 cup crumbled feta cheeseblack pepper to taste Boil penne according to package directions. Before draining, reserve 1 cup cooking water. Meanwhile in… Continue reading Penne Greek Style
Antipasto Hoagies
One of the trio of tasty recipes suggesting that you buy roasted red peppers and marinated artichoke hearts, just like Roasted Pepper-Rice One Pot and Penne Greek Style. 4 Italian-style Hoagie Rolls1 jar (6 ounces) marinated artichoke hearts, drained, sliced, marinade reserved3 tablespoons chopped fresh basil (1 tablespoon dried)¼ teaspoon black pepper2 jars (7 ounces… Continue reading Antipasto Hoagies
Baked Tofu and Macaroni
This is a macrobiotic recipe from Recalled by Life, by Anthony Sattilaro. Dr. Sattilaro survived a prostate cancer that had spread to his bones by combining standard medical treatment with macrobiotic nutrition. He was guided by Michio Kushi (1926 – 2014), who originally introduced modern macrobiotic nutrition to the USA in the early 1950s. (You… Continue reading Baked Tofu and Macaroni
Polish Kraut and Apples
from Fix It and Forget It® Diabetic Cookbook by Phyllis Pellman Good I always mark the date I first make a recipe in the margin of the book. Along with the date was a suggestion from the diners assembled: next time make it with more sausage! The original recipe in the book calls for 1… Continue reading Polish Kraut and Apples
Linguine with Shrimp and Pesto
This must’ve come from a TV show profiling a particular chef. I don’t see how I could do the steps in order while the linguine is cooking, being sure to be done with everything else before draining the linguine. I would have to set it up with all measuring and prep work such as peeling… Continue reading Linguine with Shrimp and Pesto
Recipes out of the Blond Box 