One Pot Wonder: Pasta

This is a great and versatile way to cook pasta dishes all in one move, mostly. It is a variation of the way I make my kale and sausage pasta without pre-prepared sauce. Basically throw everything into a pot and cook it all until the liquid evaporates, thereby preserving some of the nutrients from the vegetables you cooked in it. It's also great if you don't have tomato or alfredo sauce and don't just want to add plain oil.
(You can google "one pot wonder" and get other variations.)

12 oz pasta noodles (spaghetti, linguine, etc.)
5-6 c liquid (broth; optional to sub 1 cup of tomato juice, etc)
2 T extra virgin olive oil

--dry seasonings or big vegetables----------

1 can (15 oz) diced tomatoes (include juice if desired....see above)
1 medium sweet onion, cut in 1/4 inch julienne strips (use an onion such as Vidalia or Walla Walla)
3 cloves garlic, minced
2 tsp Italian Seasoning

---extra options----

• fresh herbs: 1 bunch (about 10 to 12 leaves) basil, diced (or fresh herbs)
• light vegetables: 2 handfuls spinach or kale, sliced thinly
• cheese: parmesan, feta, romano, etc.

1. Place main ingredients in pot: pasta, broth, and oil.

2. Add dry seasonings and big vegetables:  tomatoes, onion (I like to sautee as the first ingredient), garlic, etc. 

3. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated except half-inch or so, so their is a minimal amount of "sauce."

4. Remove from heat and add extra ingredients: including fresh herbs and greens (spinach). And season to taste with salt and pepper. Top with cheese, or stir it in to make the "sauce" creamier (do not add while liquid is bubbling!).

Serves 4 to 6 as an entree

-the other option is to cook the noodles regularly and then drain most the liquid, but reserve a little bit, and then add the cheese to make it a light cheesy sauce.

----VARIATIONS --endless!

• sausage, kale and parmesan
• tomatoes, basil or Italian seasonings, olives and parmesan
• bottled artichoke hearts with juice, Chicken, mushrooms and feta, lemon pepper
• bacon, peas, parmesan

Mac-Quinoa N' Cheese

This is a great base casserole recipe. I like it as it is, with peas and topped with taco sauce. Or with corn and beans with chili powder and stuff for a more Southwestern flare. The eggs and cheese really help, so don't omit those.

1 1/2 c quinoa, rinsed and drained

Veggies of your choice (optional)

good pinch of salt

a few grinds of seasoning salt

2 cloves garlic, minced

2 large eggs

1 c milk

1 1/2 c grated Cheddar cheese (more for MAc-type, less for simple casserole)

Optional- Crushed Red Pepper, Panko Bread crumbs for topping

Toppings (optional)- salsa, hot sauce, sour cream, scallions

1. Lightly saute any veggies you would like in this dish. (unless throwing in corn or peas, etc.)

2.Cook quinoa to packaged instructions until fully cooked (in chicken broth if desired, but not essential).

3. Preheat oven to 350 F. Coat 13x9 inch dish( or 8 individual ramekins) with cooking spray.Whisk together eggs and milk in large bowl. Fold in quinoa mixture and cheese. Stir very well and let some of the cheese melt. Transfer to prepared baking dish and if using Panko Crumbs or Bread crumbs add now and bake 30-35 mins, until bread crumbs are browned.

I normally like to do it in my cast iron skillet.

The two most basic variations I like...

Southwestern: 1 c cheese only. Black beans, corn, cumin or chili powder and topped with salsa or sour cream

Mac N' Cheese: full amt of cheese plus more for top if desired with peas (or other veggie). Topped with taco sauce.

*original recipe from http://aroundthetableri.blogspot.com/2012/02/cheesy-quinoa-mac-cheese.html as Mac and Cheese

Chicken Cordon Blue Casserole

6-8 Chicken Breasts, washed and pat dry
1 pkg. Bacon, fried and crumbled
3 cups Rice, cooked
1 lg. Yellow Onion, diced
3 stalks Celery
1 1/2 cups mozzarella
2 cups Spaghetti Sauce
Garlic & Herb bread crumbs
1 Egg
Salt
Pepper

After cooking the bacon, remove bacon slices to a paper towel and crumble it.  Set aside.
Sautee the onions and celery in about 1/2 the bacon fat.  Set aside. 
Beat the egg and drench each chicken breast in the egg followed by the bread crumbs.  Set aside.
Combine the vegetable, rice, cheese, crumbled bacon pieces and salt and pepper.  Spread mixture into a 9x13" casserole dish and place chicken on top.  Spread the Spaghetti Sauce all over the top of the chicken and rice combination.  Bake at 350 for about 30 minutes. 

Recipe by: Charise Cooley 

Homemade Chicken Pot Pie

This recipe is very versatile. Add in whatever vegetables you have on hand in whatever amounts you prefer.

Crust:
2 c. flour (white, or wheat, or combo)
1/2 c. butter
1/2 t. salt
6-8 T cold water

Filling:
1/4 c. butter
1/2 c. onion
1 c. carrots
1 c. celery
2 T flour
1 c. potatoes, cubed
1 c. corn
1 c. cooked chicken
1 1/2 c. chicken broth (plus additional milk as desired)

1. Make the crust in one bowl: cut the butter into the flour/salt until crumbly.
2. Add cold water little by little until desired pastry consistency.
3. Roll into two balls and flatten to 1/4 inch. Line a pie plate with one (save second for the top).
4. In a pan, sautee onions, celery and carrots in butter until soft.
5. Add flour until everything coated, then add potatoes, corn, chicken and broth and cook 30 minutes.
6. Put filling into pie pan and cover with top pie crust. Cut slits on top and bake in 400 degree oven for 30 minutes.

*I added a cup of milk to the filling at the end, and cooked until bubbly and thickened so it was a little creamier and not too thick. Otherwise your pot pie could be too thick and dry.

*from allrecipes.com

Creamy Whole Beet Pilaf

1 beet, peeled and quartered
1-2 c beat greens, stems trimmed/shredded

4 c water/broth (up to 7 c. if using brown rice instead)

2 T extra-virgin olive oil

1 onion, minced

1 c Arborio rice (I rarely use arbirio, but most often brown rice)

salt and pepper to taste

1 T lemon juice (opt.)
2 T butter (opt.)

grated Parmesan cheese  (opt. for top)          

1. Sautee onion in the oil until tender, about 3 minutes.
2. Add the rice; cook and stir another 2 minutes.
3. Mix in the beet and beet green mixture, cooking another minute.
4. Pour in the broth mixture 1 cup at a time, allowing the liquid to be absorbed before adding each batch, stirring continually. Do this for the amount of time the rice normally takes to cook, but allow the water to absorb until tender--may have to periodically taste for doneness. (I do brown rice and cook it for a whole hour with seven cups of broth/water)
5. Continue stirring until creamy and thick, about 3 minutes more. Add lemon juice, butter and salt if desired. Top with Parmesan cheese if desired. ]

*found this recipe at allrecipes.com and it's a great way to use the whole beet/greens. I tweaked it a little by not adding any cheddar cheese, using brown rice and adding the lemon juice. It's very creamy with the brown rice and 7 cups water! And I've used pumpkin and feta, in place of beets. Adding pureed vegetables makes it healthier. So this recipe is my modified version. Enjoy!

Slow Cooker Lasagna

 2 28-ounce cans crushed tomatoes (so there's not too much liquid)
4 cloves garlic, finely chopped
2 T dried oregano
1/2 t. kosher salt
1/4 t. red pepper flakes
1/4 t. freshly ground black pepper
2 15-ounce containers fresh ricotta or cottage cheese
2 c. grated mozzarella (8 ounces)
1/4 c. grated Parmesan
16 lasagna noodles (about 3/4 of a 1-pound box)
5 oz baby spinach (about 6 cups packed)

In a medium bowl, combine the tomatoes, garlic, oregano, salt, red pepper and black pepper (12 turns on pepper mill).

In a separate bowl, mix the ricotta, 1 cup of the mozzarella and the Parmesan.
In the bottom of a 5 to 6-quart slow cooker, spread a thin layer of the sauce.
Top with 4 of the noodles (breaking to fit as necessary.)
Spread 1 1/2 cups of the sauce over the noodles and layer with 2 cups of the spinach and 1 1/2 cups of the cheese mixture.
Repeat twice more with the noodles, sauce, spinach and cheese mixture.
Top with the remaining 4 noodles, sauce and 1 cup mozzarella.
Cook on low, covered, until the noodles are cooked (about 3 1/2 hours). (If there is too much liquid, just lift the lid off a little, so some steam/liquid can escape)

*from http://www.doitdelicious.com/

Potato & Spinach Frittata Recipe

1 t. olive oil
3 c potatoes, steamed and chopped (or grated)
1/4 c chopped red bell pepper
1 t. minced garlic
2 c packed torn spinach leaves
6+ eggs
1/4 c milk
3/4 t. salt
1/2 t. dried basil leaves, crushed
1/4 t. ground pepper
1 1/2 c shredded cheese



1. In large nonstick skillet, heat oil over medium heat. Add potatoes, red bell pepper and garlic; cook and stir 8 to 10 minutes or until potatoes are golden brown.
2. Add spinach; cook and stir 1 to 2 minutes or until spinach is wilted.
 3. Put into 10” pie plate and pour the egg and cheese mix over it. Bake at 370 for 30 mins.

*This yummy recipe is from Tammy Peterson

Zucchini Casserole

3 c cubed zucchini
3 c cubbed sumer squash
1/2 c diced onion
2 T butter
1 c cream of chicken (see homemade recipe)
8 oz sour cream (plain yogurt alternative)
salt/pepper to taste
1 pkg. chicken stuffing mix (see homemade recipe)

Steam squash together until tender but firm (5 min). Saute onion in butter, add soup, sour cream, salt/pepper. Mix that with the squash. Place half in a casserole dish, then top with half dressing mix and half of stuffing. Layer again. Bake at 325 degrees for 25 minutes. My sister's husband loves this dish!

from Sangers

Fiesta Bake

1/2 lb. lean ground beef
1 can black beans, liquid drained
1 can kidney beans, liquid drained
1 small onion, diced
3/4 c salsa
1 pkg. Taco seasoning (we just use cumin, chili powder and garlic)
1 can corn
1 can olives, chopped
1/4 c water (if needed)
1 c shredded cheese
1 can (4 oz.) green chilies, diced

CORN BREAD RECIPE: 1 c flour, 1 c cornmeal, 1 T baking powder, 1/2 t salt, 2 beaten eggs, 1 c milk, 1/4 c oil, 2 T honey. Mix dry ingredients together in one bowl, and wet ingredients in another bowl, then mix all together and set aside.

1. Cook beef and onion until beef is browned; drain.
2. Stir in beans, salsa, taco seasoning, and water. Cook over low heat for 5-6 min. or until mixture thickens.
3. Stir in corn and olives. Spoon into greased 9x13 baking dish.
4. Make the Cornbread in separate bowl.
5. Stir the cheese and chilies into the corn batter and spread over the meat mixture.
6. Bake 350 degrees for 40-45 minutes or until inserted toothpick comes out clean.

Serve with a dollop of sour cream and shredded lettuce, tomato and avocado if desired.