Cooking Method: Simmering
Yellow Eye Bean Soup
These Yellow Eye Beans are from Rancho Gordo. They are amazing heirloom bean producers located in Napa, California. I decided to make this rustic Yellow Eye Bean Soup from The New York Times. These beans are absolutely incredible, and very creamy inside. These beans are rich, creamy, and mild and are traditionally used for New England style baked beans. There is nothing better on a cold night than to have rustic bean soup with some crusty bread.
By - Prep: 20 mins
- Cook: 1 hrs 35 mins
- Yields: 6 - 8 Servings
Lemony Carrot and Cauliflower Soup
This Lemony Carrot and Cauliflower Soup is a recipe you can alter to suit your taste. It has miso paste stirred into it, which gives it a depth of flavor. I also added a splash of cream at the end, though that is optional.
- Prep: 15 mins
- Cook: 30 mins
- Yields: 4 Servings
Creamy Tuscan Salmon with Spinach, Artichokes, and Garlic
This Creamy Tuscan Salmon with Spinach, Artichokes, and Garlic is crispy on the outside and tender on the inside. It's bathed in a delicious white creamy sauce. The fresh baby spinach and sun-dried tomatoes make it a beautifully vibrant dish.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 4 Servings
Cheesy White Bean & Sausage Tomato Bake
I made this Cheesy White Bean & Sausage Tomato Bake last night for dinner and it got rave reviews. The original recipe did not have any sausage. you can leave out the sausage and then it's paleo, sugar-free, low-carb, gluten-free, whole30, and vegetarian! It is so fast and easy to make and it's all done in one pan.
- Prep: 5 mins
- Cook: 20 mins
- Yields: 4 Servings
Spicy Thai Coconut Chicken Soup
My friend Steve gave me this recipe for Spicy Thai Coconut Chicken Soup. It's quick to make, low in calories, and packed with flavor. Coconut milk tames the heat from the chile paste. You can adjust the heat to suit your taste.
- Prep: 10 mins
- Cook: 10 mins
- Yields: 4 Servings
Corned Beef Casserole
This Corned Beef Casserole has layers of potatoes, corned beef, thinly sliced shallots, brussels sprouts and I topped it off with some Irish cheddar cheese. I have to say this was so good that I'm not sure I will ever go back to making it the traditional way. It can be made ahead ready for the oven later in the day.
- Prep: 15 mins
- Cook: 55 mins
- Yields: 6 Servings
Cheesy Portobello Chicken Cutlets with Broccoli
This Cheesy Portobello Chicken Cutlets with Broccoli is all done in one pan. It's topped with Gruyère and finished in the oven. You can also substitute Jarlsberg or Emmentaler cheese. The portobello mushrooms have a firm texture add an earthy flavor to the dish.
- Prep: 15 mins
- Cook: 30 mins
- Yields: 4 Servings
Lemony Shrimp Risotto
I made this Lemony Shrimp Risotto in my Instant Pot, but have also included the stovetop instructions. I have to say, I love making risotto in the Instant Pot because it's fast and you don't have to stand there and stir it. The lemon adds a bright and tangy note to the shrimp.
- Yields: 4 Servings
Beef Ramen Bowls
Beef Ramen Bowls make a great weeknight meal. Ground beef gets sautéed with green onions and mixed with a sweet and spicy sauce. It's full of vibrant flavors, quick and inexpensive.
- Prep: 10 mins
- Cook: 15 mins
- Yields: 4 Servings
Gochujang-Braised Chicken and Crispy Rice
I had some chicken legs leftover and searched for something interesting to do with them. I found this recipe for Gochujang-Braised Chicken and Crispy Rice. Although it seems like a long list of ingredients, it's rather easy to prepare. The spicy Gochujang paste gives it the perfect amount of heat. The crispy rice is mixed with spices, made into patties, and fried. My husband thought the sauce should be thicker, which can be achieved by taking the drumsticks out of the pan and whisking in some cornstarch.
- Prep: 15 mins
- Cook: 1 hrs 10 mins
- Yields: 4 Servings
