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Pizza balls

Sep 9th, 2011
by ben.
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Pizza balls

Date: 9/8/2011

Recipe: http://weelicious.com/2011/06/27/pizza-ball-program-2/

Modifications: We used chopped up spinach instead of broccoli, and we added chopped up pepperoni as well.

Time to table: 1 hour

Servings: We approximately doubled this recipe and made two cake pans of rolls – 32 rolls.

Ben: Like

Erin: Like

Annie: Like

Notes: The pizza balls were pretty good, I liked the inside balls better than the edge pieces. Erin’s sister and parents came over for dinner and we nearly ate both pans, I think there were three leftover. We used pizza sauce that we had frozen several months ago, and Erin made the pizza dough from Annie’s Eats the night before. A fairly healthy meal and Annie seemed to enjoy it!  She also enjoyed mooching pieces of key lime pie from everyone for dessert. :)

Pizza balls

Annie eating pizza balls

Baked Rotini with Ricotta and Collard Greens

Aug 23rd, 2011
by ben.
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Pasta with Collard Greens

Date: August 20th, 2011

Recipe: http://foodallaputtanesca.blogspot.com/2009/04/baked-rotini-with-ricotta-and-collard.html

Modifications: The recipe is confusing a bit because the title says rotini and the picture is of rotini, but the recipe says to use rigatoni or penne. We prefer the rotini and this time (we’ve made it several times) I used less than a pound of pasta because it has always seemed a little too pasta-heavy and it turned out better, in my opinion.

Time to table: 30 minutes

Servings: 4 adult dinner, 2 toddler dinners

Ben: Like

Erin: Like

Annie: Love

Notes: This is a great meal to use up our collard greens from the CSA as well as a lot of cheese :) Very tasty and has enough for an entire meal of leftovers, perfect!

Annie eating pasta with collard greens

Pasta with Collard Greens

Finished product

Pasta with collard greens

Pre-baking

Spinach & black bean enchiladas

Aug 22nd, 2011
by ben.
1 comment

Spinach and Black bean enchiladas

Date: August 18th, 2011

Recipe: http://ellysaysopa.com/2011/03/07/meatless-monday-chipotle-and-tomatillo-sauced-black-bean-enchiladas/

Modifications: I doubled the amount of cream cheese because we had half of a package left and I wanted to use the whole thing up.

Time to table: 75 minutes

Servings: 4 adult dinner, 2 toddler dinners

Ben: Love

Erin: Like

Annie: Love

Notes: We used a salsa verde recipe from our CSA newsletter this time that used some stuff from the box (tomatillo, jalapeno, garlic, cilantro) and we used a green pepper instead of a red pepper because that’s what we had on hand. This was a delicious recipe that we’ve made before and we’ll definitely make again as it’s so easy and would probably be a good freezer meal. I used a dry, white cheddar cheese that didn’t melt too nicely and while it tasted fine, the pics don’t make it look too appetizing.

Annie eating enchiladas

Spinach and Black bean enchiladas

Spinach and Black bean enchiladas

Beans & veggies over rice

Aug 9th, 2011
by ben.
2 comments

IMG_1350

Date: August  5th, 2011

Recipe:

  • 0.5 cans of refried black beans
  • 3 cloves garlic, diced
  • 0.5 of an onion, diced
  • 1 cup sweet potatoes, diced
  • handful of spinach
  • 0.5 cups shredded cheese
  • 0.5 cups water
  • 1 cup dried rice
  • seasonings to taste (I used red pepper, chili powder, garlic granules, and cumin)
  • sour cream to top with
Cook the rice according to directions. While the rice is cooking saute the sweet potato and onion. Add the garlic for another minute or so. Add the refried beans and water and mix it together well until the water has evaporated or mixed in. Turn off the heat and add in the cheese and spinach and continue stirring until the spinach has been mixed in and is wilted.
Spoon some rice into a bowl and top with the black bean mixture and then top with a dallop of sour cream.

Time to table: 30 minutes

Servings: 1 adult lunch, 2 toddler meals

Ben: Love

Annie: Love

Notes: This was one of the best lunches I ever made while working at home, I think it was the sour cream that put it over the top. I initially wanted to make a taco or quesadilla, but realized that we were out of tortillas, so the rice was a fallback, but this was DAMN good. Annie enjoyed it as well, in spite of the spinach that was hidden the the black beans. I’m going to make this again for dinner so Erin can tell me how awesome I am.

Spaghetti with fried eggs

Jul 22nd, 2011
by ben.
2 comments

Pasta with Eggs

Date: July 20th, 2011

Recipe: http://dinersjournal.blogs.nytimes.com/2008/03/11/recipe-of-the-day-spaghetti-with-fried-eggs/

Modifications: Since this was just for me I only used three eggs. I also added sauteed spinach cause we had some, and you might as well make it a little healthier, right?

Time to table: 10 minutes, but I had leftover pasta so I didn’t need to cook any.

Servings: 1 adult

Ben: Like

Notes: This was really good, but a little rich with the undone egg yolks. I needed to use up the eggs and pasta though, so it was perfect for that.

Pasta with Eggs

Salad with smoked chicken

Jul 20th, 2011
by ben.
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Salad

Date: July 16th, 2011

Recipe:

  • 8 large lettuce leaves, chopped
  • 0.5 lb cut up chicken
  • 2 carrots grated
  • 3 green onions, diced
  • 0.5 cup grated cheddar cheese

This one is pretty easy, just take all of the ingredients, mix them together. Add your favorite salad dressing and toss to combine.

Time to table: 15 minutes

Servings: 2 adults

Ben: Like

Erin: Like

Notes: This was made with the remaining smoked chicken. The other ingredients were from our CSA box we got on Thursday, it’s always a little daunting when you unpack the CSA box and you have a fridge full of produce that needs to get used in a timely fashion; salads are a great way to use it  up.

Country pork and noodles

Jul 15th, 2011
by ben.
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Country pork and noodles

Date: July 12th, 2011

Recipe: http://community.cookinglight.com/showpost.php?s=81ba9f28aeddc732dbe503a323a83f37&p=1129068&postcount=5

Modifications: I was only making a lunch portion of this, so I cut the recipe down. I substituted sweet potato for the red pepper because that’s what I had on hand. I also added some spinach at the end. I also skipped the black pepper and used chili powder, cumin, and paprika.

Time to table: 20 minutes

Servings: 2 adult lunches

Ben: Like

Notes: This was pretty good, but didn’t get as thick as I had hoped. I’ve been making soup for lunches often enough, so I thought that adding 1 tablespoon of corn starch would be enough to thicken it up a bit and add some variety, but I should have added a little more. This was still a good way to use up some of the leftover pork loin.

Country pork and noodles

Spaghetti

May 24th, 2011
by ben.
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Spaghetti Sauce

Date: May 23, 2011

Recipe: Modified from http://www.momsbudget.com/freezerrecipes/spaghettisauce.html

Modifications: I used 1.5 pounds of sausage and 0.5 pounds of ground beef because I like sausage better. We added chopped spinach to the portion we ate tonight. I added a few more cloves of garlic.

Time to table: 30 minutes prep, 2 hours to simmer

Servings: 2 adults, 1 toddler, plus 4 extra meals in freezer bags

Ben: Love

Erin: Love

Annie: Love

Notes: Someday I will make this with around thirty cloves of garlic and revel in the best spaghetti sauce in the world. I also want to try making it with red wine in place of the water. We had this with whole wheat pasta twists tonight, with copious amounts of Parmesan cheese. We love this sauce around here.
Pasta with tomato spinach sauce
Annie's spaghetti sauce with spinach
Annie eating her spaghetti

Spinach and Cheese Quesadilla

May 13th, 2011
by erin.
1 comment

Spinach Cheese Quesadillas

Date: May 11, 2011

Recipe:

  • 2 whole wheat tortillas
  • Very large handful spinach (fills a 10” skillet when fresh)
  • 1/2 cup shredded cheese
  • Olive Oil
  • 1 clove garlic

Add 1 Tablespoon olive oil to pan, heat up for about 30 seconds and add 1 clove minced garlic. When the garlic is fragrant, about 30 seconds more, add  a large handful of baby spinach (or chopped regular spinach) and stir until wilted.

Spread shredded cheese on one tortilla, add spinach, cover with a bit more cheese so that the cheese can adhere to both sides of the quesadilla.

Using the same pan, add a bit more oil (I used spray) and heat quesadilla on both sides until the cheese is melted.

Time to table: 15 minutes

Modifications: I cut this into quarters with a pizza cutter (My preferred way of cutting quesadillas – much easier than a knife), and then cut one quarter into bites for Annie, also using the pizza cutter (pictured below).

Servings: 1 adult with a small appetite and 1 toddler (I had 3/4s, Annie had 1/4)

Erin: Love (surprising! This is probably because I got some really tasty white cheddar from Whole Foods that really made this delicious to me)

Annie: Like+ (she ate it all but wasn’t shoveling in)

Notes: This idea came from my friend Rebekah – when I lamented that I had no idea what to cook for myself and Annie, she said she always does spinach and cheese quesadillas on her solo nights with her daughter. I also gave Annie about a 1/4 cup sauteed sweet potato cubes as well.

 

Spinach Cheese Quesadillas

Annie eating spinach cheese quesadillas

Spinach & potato frittata

May 13th, 2011
by ben.
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Frittata

Date: 5/12/2011

Recipe:

  • 6 eggs
  • 1.5 cups of diced sweet potato
  • 1 diced red potato
  • 4 cloves garlic, diced
  • handful of baby spinach
  • 1 cup shredded cheese
  • salt and pepper

Beat the eggs with salt, pepper, and the cheese, set aside. Sautee both kinds of potatoes in a cast iron skillet with olive oil until nearly done. Add the garlic for a minute. Add the spinach until lightly wilted. Pour the egg mixture in and stir until mixed in. Let it sit on the stove for 4-5 minutes on medium-low heat until the eggs begin to cook through.

Turn the oven broiler to low and move the skillet into the oven to broil the top of the frittata for 3-4 minutes. Take out and serve.

Time to table: 30 minutes

Modifications: You could really use any vegetables you have on hand as well as bacon or sausage.

Servings: Perfectly fed two adults and one toddler.

Erin: Like

Ben: Love

Annie: Love

Notes: Erin insisted I include the third picture of our recently cleaned house. Annie and I are clearly confused that she is taking photos instead of eating with her family. The frittata paired well with my Summit EPA. (Note from Erin: this meal was my idea, even if Ben was the one who executed it)

 

Annie eating a frittata

Dining room

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