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White Bean and Kale Soup

 

white bean souop

Sooo….yeah, even though Punxsutawney Phil (which is apparently the groundhog’s name) promised us an early spring we are currently in a blizzard right now. I’m not gonna lie, my feelings are kinda  hurt. I was getting used to 50 degree days and wearing light jackets instead of eskimo gear. But nooooo….apparently God felt that the winter we got wasn’t good enough so we’re getting hit with some last minute crap weather.

As some of y’all may or may not know, I usually make a menu at the beginning of the week (I’ll make a future post about that). It just so happened that what I had planned for tonight’s meal was White Bean and Kale soup. Is that not perfect for this weather? I would say that worked out nicely.

This is a pretty easy meal to make and doesn’t take much time at all so if you’re in a hurry or running late to your PTA meeting this would be perfect. Thankfully, they cancelled after school tutoring for my high schooler and gymnastics for my oldest daughter due to weather so I didn’t really need to rush or anything.

This soup is very warming and packed with tons of protein!

INGREDIENTS

  • 3 tbs olive oil
  • 2 large onions,diced
  • 6 garlic cloves, minced
  • 64 oz veggie broth
  • 6 cups kale, chopped ( I prefer Tuscan but any kale will work)
  • 2 (14.5 oz) cans of diced tomatoes
  • 4 cups cooked cannelini beans (or 2 (14.5 oz) cans drained and rinsed
  • 3 carrots, sliced
  • 2 tsp basil
  • 2 tsp oregano
  • 2 tsp thyme

DIRECTIONS

In a large pot heat oil on medium high

Add onions and carrots and cook for 5 minutes, stirring

Add tomatoes, kale, then broth and cover pot

Cook for 10 minutes or until kale is tender

Add beans and cook for another 5 minutes

Enjoy!

 

 

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Burrito Bowls

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So glad we’re nearing the end of the week. Not that the weekends are much less stressful than weekdays but it is a small break. Between band, gymnastics, ballet, homeschooling and co-op it seems like we’re always on the go. And to think that spring is right around the corner so that means the return of tee ball and bowling. Grrrr….. I try not to make it a chore but sometimes dinner seems like an added sport or activity in this house. Somebody is always complaining about what they don’t eat and then I’m trying to keep it affordable and healthy on top of that. The one thing we do all agree on is Mexican food. is I don’t know what it is about this family that just makes us gravitate towards it but we do. At least once a week we have either nachos, tacos, tostadas or fajitas. I mean, for one it’s quick and easy. Second, most meals are very adaptable to a vegetarian diet..and of course excellent with meat as well. The amount of time it takes you to make this will vary depending on if you’re using store bought salsa (or already have some homemade on hand). We go through a lot of salsa so I actually had to make a jar while the beans were cooking. Also, if you have a big family like mine, it will take longer due to all of the little hands that want to “help.” Miss Olivia likes to press the button on the food processor over….and over….and over, and then I have to deal with the constant arguing over who got more stirs. Like, seriously? Why is that even a thing? But, once I’m able to make it through the sibling rivalry, occasional yelling at the cat (and husband), cleaning up 172 “accidental” spills and get dinner on the table it’s FABULOUS!

INGREDIENTS

  • 2 tbs Coconut Oil
  • 2 cups Onions, diced
  • 5 large garlic cloves, minced
  • 2 cups tomatoes, chopped
  • 2 tbs garlic powder
  • 2 tbs oregano
  • 1/2 tsp cayenne pepper
  •  Himalayan pink salt
  • 2 cups of black beans
  • 4 tsp hot sauce
  • 1 cup cilantro, chopped
  • 2 large avocados
  • Juice of half a small lime
  • 1/4 cup water
  • 2 cups long grain brown rice
  • Salsa
  • Green onion, for garnish (optional)

DIRECTIONS

Place rice with 3 cups of water in a medium pot on high and bring to a boil. Once boiling, turn down to simmer, and cover, cooking for 35 minutes or until rice is tender and water is absorbed. Let sit for 10 minutes before serving

While rice is cooking add oil to a large skillet over medium high heat. Stir in onion and garlic and saute for 7-8 minutes, until onions are softened. Stir in chopped tomatoes, garlic powder, oregano, cayenne and about a tsp of the salt. Saute another 5 minutes until the tomatoes are soft

Stir in beans and hot sauce and heat through. Add salt to taste and turn down to low heat until ready to serve

(For the Avocado Lime Sauce) Place remaining minced garlic clove in food processor with pitted and peeled avocado, lime juice, water and 1/2 tsp of salt. Process until nice and creamy

To serve: A couple spoonfuls of rice on the bottom of the bowl, followed by a couple serving spoons full of beans, a big spoon full of salsa and a big spoon full of the avocado sauce. Garnish with green onions and enjoy!!!!

 

 

 

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Creamy Mushroom and Spinach Lasagna Rolls

Okay, so this has easily become a new fave in The Krazy Eight household. Cheating once again with the cheese….but who doesn’t like lasagna? And I have to add that this was a pretty affordable meal, even for our large family. I made enough for everybody to have seconds (and bought a pineapple for dessert) for under $20! For my meat loving friends, the mushroom could easily be substituted with shredded chicken. Enjoy….and try to fight the urge to sneak several bites of the mushroom mixture while assembling lasagna rolls.

Lasagna Rolls

INGREDIENTS

  • 2 cups shredded and sauteed mushroom of your choice ( I used baby bellas)
  • 16 whole grain lasagna noodles
  • 4 cups fresh spinach chopped
  • 2 (14.5 oz) jars of diced tomatoes, drained
  • Ground black pepper
  • Himalayan Pink Salt
  • 1 cup ricotta cheese
  • 4 tbs olive oil
  • 4 1/2 cups milk ( I used almond but whole milk or whatever you drink will work just fine)
  • 1/2 cup whole wheat flour
  • 2 tbs fresh lemon juice
  • 1 cup Parmesan cheese, grated

DIRECTIONS

Preheat oven to 400 degrees

Bring a large pot of water to boil. Add lasagna noodles and cook for 10 minutes. Drain and rinse under cold water. Lightly coat a baking sheet with olive oil and spread lasagna noodles in a single layer on sheet.

In a large bowl mix together 2 cups of the spinach, diced tomatoes, salt, pepper and shredded mushrooms. Spread a layer (about 1 -2 tbs) of ricotta cheese along the length of one noodle. Then spoon about 5 tbsp of the mushroom and spinach mixture on top of the ricotta cheese. Roll up noodle and place in a 9 X 9 baking sheet lightly coated with olive oil. Repeat with remaining noodles and mixture.

In a large saucepan, heat olive oil on medium high heat. Add flour and cook, stirring constantly, for about 90 seconds. Slowly whisk in 2 1/4 cup milk and bring to a simmer. Cook, whisking until liquid starts to thicken, about 2 minutes. Slowly whisk in the remaining milk 2 1/4 cup milk and cook, whisking, until desired consistency, about 3 -4 minutes. Stir in lemon juice, the remaining 2 cups of spinach  and salt and pepper to taste.

Pour milk mixture over lasagna rolls and sprinkle with Parmesan cheese. Cover and bake for 20 minutes. Uncover and bake until cheese is melted.

 

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Baked Vegetable Penne

So, we don’t eat a lot of cheese….or dairy for that matter these days but it’s Sunday so I decided we’d treat ourselves…and I mean, really….who doesn’t love cheese anyway? Having a million kids means that we have to make meals that I can make a lot of and that everybody will like so pasta is a big fave around here. Especially since I have children that will eat 126 times a day and then swear they are starving by the time dinner comes. With all of the fresh sauteed veggies and salad we serve with it, it’s pretty healthy as well. So whether you’re a vegetarian or you’re just looking for something to make for your meatless Mondays this would be perfect. I’d also like to think it would be good if you added diced chicken breasts or maybe Italian sausage. Either way, enjoy and let me know how it turned out for you!PicMonkey Collage

INGREDIENTS

  • 4 cups cooked penne rigate
  • 2 tbs olive oil
  • 2 cups yellow squash, chopped
  • 1 cup zucchini, chopped
  • 1 cup onion, chopped
  • 3 cups tomato, chopped
  • 1 cup mushrooms, sliced
  • 4 garlic cloves,minced
  • 2 cups mozzarella cheese, shredded
  • 4 tbs fresh basil, chopped
  • 4 tsp fresh oregano, chopped
  • 3/4 cup ricotta cheese
  • 2 large eggs, lightly beaten
  • Salt
  • Crushed red pepper

DIRECTIONS

Preheat oven to 400 degrees

Heat a large skillet over medium high heat. Add olive oil to pan. Once hot saute chopped squash, zucchini and onion for 7 minutes

Add tomato, mushrooms and garlic and saute for 5 minutes

Remove from heat and stir in cooked pasta, 1 cup of the mozzarella cheese, the fresh herbs and salt and pepper to taste

In a separate bowl, add ricotta, eggs, and 2 tsp salt. Mix well

Add ricotta mixture to pasta and then spoon into a rectangular baking dish, coating with olive oil first

Sprinkle with the remaining 1 cup of mozzarella cheese and bake for 15 minutes in 400 degree oven

Enjoy!

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Apple Cinnamon Pancakes

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I am sooo excited that fall is upon us. This is definitely one of my favorite seasons. I cannot wait to indulge in everything apple and pumpkin of course. For the kids first day of homeschool I wanted to make them an extra special breakfast…so I made Apple Cinnamon Pancakes. These were absolutely perfect and easy to make. Oh, and I made my pancakes without eggs this time. I was always curious how they would turn out and I really couldn’t tell the difference. So, enjoy!

INGREDIENTS

  • 2 1/2 cups flour
  • 2 tbs baking powder
  • 2 tablespoons honey
  • 1/2 tsp pink salt
  • 2 cups almond milk
  • 4 tbs olive oil
  • 4 tbs butter
  • 4 apples, peeled, cored and diced
  • 1 cup maple syrup

DIRECTIONS

Mix together dry ingredients (flour, baking powder and salt in a bowl)

In another bowl mix together milk and oil

Add to dry ingredients

Lightly butter pan and make pancakes,flipping when they start to bubble- using about a quarter cup of batter per pancake

APPLE TOPPING

In a medium saucepan melt butter

Add apples,  and syrup and cook until tender…about 5-6 minutes

When done spoon over warm pancakes and Enjoy!!!!!!!

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DIY Pancake Mix

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Seriously guys who doesn’t love pancakes?? *insert crickets here* Everybody loves pancakes!! We even eat them for dinner sometimes. Having a big family….and even if you don’t, it’s so much more convenient to use pancake mix instead of having to measure everything out EVERY single time you want to make “pannycakes” as my 4 year old calls them. The problem with pancake mix, though, is all the extra ingredients in there that you don’t need. So why not make your own mix? It’s really easy to do and I put a label on the front of the jar so the kids know what to add if they want to make it on their own. Their quite the little chefs these days…….You can even store the mix in a ziplock bag if that’s easier. So, here’s what you need:

INGREDIENTS 

(for 24 medium sized pancakes)

  • 3 cups whole wheat flour
  • 7 tsp baking powder
  • 2 tsp pink salt

DIRECTIONS

Um, there’s not much to it. Just mix the ingredients together in an airtight container. You could use tupperware, a ziploc bag….or my personal favorite, a mason jar. Write somewhere on the container what you need to add to it:

  • 2 1/2 cups almond milk
  • 2 eggs
  • 2 tbs honey

And just cook like you normally would any other pancake mix

*TIP* PANCAKES ARE READY TO FLIP WHEN BUBBLES START FORMING

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Roasted Asparagus and Tomato Mostaccioli

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I am soooo super excited that winter is over!!!! Time for fresh asparagus. I’m pretty obsessed with all green vegetables but asparagus may be one of my favorites. I don’t really cook with it too often though because it’s a bit on the expensive side, especially buying enough for a family of eight. Usually we grill it….I mean what’s a barbecue without asparagus right?? But I wanted to try something new. I searched the web for some recipes but nothing really fit me exactly so I kinda put together my own pasta. Very quick and easy to cook…can be substituted with any kind of pasta as well!!

ROASTED ASPARAGUS AND TOMATO MOSTACCIOLI WITH GOAT CHEESE

INGREDIENTS

  • 1 box uncooked mostaccioli
  • 10-12 asparagus spears
  • 2 cups cherry tomatoes
  • Olive Oil
  • Salt
  • Pepper
  • Garlic
  • 4 tbs. fresh lemon juice
  • 2 tbsp Dijon mustard
  • 3 tsp honey
  • 2 cups spinach
  • 1 cup of crumbled goat cheese

DIRECTIONS

Preheat oven to 375

Cook pasta according to package directions, drain

Cut asparagus spears in one inch pieces and half cherry tomatoes. Place in a baking pan and drizzle with olive oil. Sprinkle salt and pepper evenly over the vegetables. Bake at 375 degrees for 5-7 minutes, depending on how tender you like your asparagus. Add tomato and asparagus to the cooked mostaccioli.

In a small bowl combine 3 tbs minced garlic, lemon juice, mustard and honey. Whisk till combined. Add salt and pepper to taste. Pour over pasta.

Place pasta back on the stove on medium heat and add crumbled goat cheese. Stir completely and serve when melted.

This dish can also be served as a pasta salad. Just place in the refrigerator instead of back on the stove and crumble goat cheese over the salad