Creamy Orzo and Veggies

Untitled

Date: October 7

Recipe: https://www.chelseasmessyapron.com/one-pot-creamy-broccoli-orzo-dish/

Modifications: I think I followed the instructions pretty closely here.

Time to table: 30-45 minutes or so

Servings: I can’t remember how much leftover we had, but it certainly served us all for dinner.

Erin: Like

Ben: Like

Kids: All really enjoyed

Notes: This was nothing fancy but pasta + cheese + veggies is a win in our house. I really hate handling raw chicken too much so I think if I made this again I’d cook the chicken separately in the instant pot and mix in at the end.

Posted in Uncategorized | 1 Comment

Veggie Chow Mein

Untitled

Date: October 23

Recipe: https://www.chelseasmessyapron.com/vegetarian-cajun-chow-mein/

Modifications: Used angel hair pasta because I couldn’t find chow mein noodles. Didn’t have oyster sauce so I used red chili sauce instead (not at all the same thing I realize but it tasted good)

Time to table: 30-45 minutes or so

Servings: 2-3 adults

Erin: Like

Ben: Like

Kids: Didn’t even bother giving them this one

Notes: Ben was skeptical but he really liked this one. This was excellent and I wish it made more so we had leftovers!

Posted in Uncategorized | Leave a comment

Roasted Cauliflower Burrito Bowls

Untitled

Date: September 2

Recipe: https://pinchofyum.com/roasted-cauliflower-burrito-bowls

Modifications: Didn’t really follow the recipe exactly, but the idea is a great one! We had:

Roasted Cauliflower tossed in taco seasoning, Rice, Black beans/corn mixed and sauteed, chopped lettuce, green onions, sour cream, cheese, avocado, salsa

Time to table: 30 minutes or so

Servings: As written I’m sure it’d be around 4-5 adults

Erin: Love

Ben: Like

Kids: Like (they’d strongly prefer meat to the roasted cauliflower but they don’t hate it so that’s a win)

Notes: This was the veggie forward meal we needed after the last 12 days of State Fair/end of summer excess

Posted in Uncategorized | Leave a comment

Peach Chicken Salad

Untitled

Date: July 11, 2019

Recipe: https://www.halfbakedharvest.com/peachy-chipotle-chicken-tortilla-avocado-rice-salad-fried-halloumi/#bo-recipe

Modifications: Did not use halloumi cheese, it was $$$$, used feta instead (did not fry it either), used quinoa for the rice. I added some massaged kale in addition to the greens because I had it available. Topped with pumpkin seeds and fried tortilla strips, and fresh basil.

Time to table: Once again, forever. I even had the quinoa pre-cooked!

Servings: I think as written it’d probably be 4-5 adults – I kind of loosely doubled and had 8 women and we had a few lunches worth of leftovers.

Erin: Love

Notes: Like the last salad, this really is awesome but it takes awhile to prepare. Certainly more satisfying in the end though!

Posted in Uncategorized | Leave a comment

Southwest Mango Kale Salad

Untitled

Date: July 7, 2019

Recipe: https://www.halfbakedharvest.com/southwest-mango-kale-quinoa-chopped-salad/#bo-recipe

Modifications: Used pumpkin seeds in the dressing instead of sunflower seeds. I only used one bunch of kale because the one I had was huge. Used frozen corn.

Time to table: A million years. Am I the slowest cook ever? It’s possible. The link said 20 minutes which is a JOKE – it took me about an hour, but I did cook the quinoa (but then continued chopping while it cooked), and then I also fried the tortilla strips but really – 20 minutes?! No.

Servings: 4 adults

Erin: Like+

Ben: Like

Kids: Tolerated the modified version I made for them.

Untitled
Modified kid version – more quinoa, black beans, red pepper, corn, kale chopped up more than in ours, and avocado kind of mashed up and mixed in instead of left in chunks. Used cheddar cheese in theirs. Omitted the mango (for some reason none of them like it), jalapeno,and didn’t use much of the dressing

Notes: Very hearty and filling salad although there are 50 component parts so it does take quite awhile to prepare.

Posted in Uncategorized | 2 Comments

Salmon Pesto Pasta Salad

Untitled

Date: June 25, 2019

Recipe: https://www.simplyrecipes.com/recipes/smoked_salmon_pasta_salad/

Modifications: Added pesto to the sauce – probably around 1/2 cup. Used baked salmon instead of smoked.

Time to table: 30 minutes

Servings: 5-6 adults – we had this for one dinner as a whole family and then the kids had it a 2nd time.

Erin: Like

Ben: Like

Kids: Like

Notes: We have a very hard time coming up with meals to make in summer that everyone will enjoy – tried this one to replicate the love of salmon pesto pasta, and it was a decent hit. We all like tuna salad but don’t want it every week. Trying to find different pasta salads because they transport well and work for picnic dinners while Luke is at soccer at the park.

Posted in celery, green onions, pasta, pesto, red pepper, salmon | Leave a comment

Pesto Chicken Tetrazzini

Untitled

Date: March 25th, 2019

Recipe: https://www.simplyrecipes.com/recipes/pressure_cooker_pesto_chicken_tetrazzini/

Modifications: I added half an onion and didn’t follow the preparation instructions.

What I did:

Melt butter in dutch oven, saute onions, carrots and mushrooms until soft. Added in maybe a cup of chicken broth, an accidental swig of sweet vermouth (ugh yuck but thankfully didn’t seem to impact the overall flavor, PS why do we even have sweet vermouth), and then about 1/4 cup of dry vermouth. Add in maybe a cup of milk and heat. Add shredded chicken (prepared chicken in Instant Pot using this method: https://www.apinchofhealthy.com/instant-pot-shredded-chicken/)

Cooked pasta separately, then added to everything else. Finally, stir in the cream cheese, parmesan, pesto. Top with parsley.

Time to table: An hour

Servings: 6 adult servings

Erin: Love

Ben: Love

Kids: All solid likes on this one

Notes: This was a very strange recipe (I don’t know that I’ve had chicken tetrazzini before, but this isn’t a traditional version at all) but I had a bunch of pesto to use up and it sounded decent to me. A very pleasant surprise! I think you could also throw some peas in at the end and that would be a good addition. Was surprised how much the kids liked this one, but their favorite dish ever is salmon pesto pasta so I guess that makes sense.

Posted in carrot, cream cheese, milk, mushrooms, onion, pasta, pesto | Leave a comment

Tortilla Soup

Untitled

Untitled

Date: March 25th, 2019

Recipe: https://pinchofyum.com/instant-pot-sweet-potato-tortilla-soup

Modifications: The first time I made this, I added a pack of chicken thighs and then shredded at the end. The second time I added a can of drained and rinsed black beans. I preferred the chicken version I think.

Time to table: With chopping and getting up to pressure, etc, it’s about an hour.

Servings: Tons. This served us for dinner twice and then a few lunches.

Erin: Love

Ben: Like

Kids: Meh but they ate it.

Notes: This is probably my favorite version of tortilla soup we’ve had. The first time, I didn’t put the tortilla strips in the soup, and I preferred it that way – they get really mushy and gross in there. This is slightly spicy as written, but tolerable even for kids.

Untitled
The first time I made this, for a girls night – a big hit with everyone!

Posted in avocado, black beans, chicken, cilantro, corn, instantpot, jalapeno, Mexican, one dish meal, onion, sweet potato, tomatoes, vegetarian | Leave a comment

Mushroom Fettuccine Alfredo

Untitled

Date: January 26, 2019

Recipe: https://pinchofyum.com/mushroom-fettuccine

Modifications: I added a chopped onion in with the garlic and mushrooms. I’m not sure I had quite the amount of mushrooms this calls for, we just had some leftover, so used what we had. When the onions/garlic/mushrooms were sautéing, I added some white wine in a few times to deglaze the pan before adding the cream and butter. I also only used half a pound of pasta because only Ben and I were eating this but we then had a lot of leftover sauce. I think it’ll taste better with fresh pasta anyway though.

Time to table:  30 minutes

Servings: Would probably be around 4 as written

Erin: Love

Ben: Love

Notes: This was DELICIOUS. I’m pretty glad I finally came around to mushrooms. Chopped them up small because I still don’t love the texture. This was a very rich, decadent meal – needed the veggie on the side to cut the richness a bit. Roasted brussels sprouts were great, but I also think some garlicky kale would be good too.

Posted in cream, mushrooms, parmesan, pasta, vegetarian | Leave a comment

Instant Pot Wild Rice Soup

Untitled

Date: January 23, 2019 (and many, many other times)

Recipe: https://pinchofyum.com/instant-pot-wild-rice-soup

Modifications: Always use an entire onion, and we add a pack of chicken thighs as it’s cooking. This particular version is more like a stew and isn’t very brothy – if you prefer your soup thinner, add 2 cups more water or broth.

Time to table:  About an hour

Servings: This serves us for dinner twice.

Erin: Love

Ben: Love

Kids: By far and away, their favorite meal – extra love

Notes: We have another version of wild rice soup on the blog, but this one is MUCH easier, and we’ve made this version since the moment this one was posted. I also have made this on the stovetop when I’m making a huge batch, and as long as you let simmer about an hour it works really well. I still just add the roux at the end. I have made up to a 4x batch in a 4 gallon stockpot and it just barely fit.

This soup is SO, so, so good. It freezes well, reheats well, and everyone loves it. Probably our most commonly made meal!

Untitled
This is a 4x batch in the stockpot – had to mix the roux in after transferring to the 5 gallon (food safe) bucket that we used to transport this. (We were serving to the residents of Jeremiah Program – we’ve brought this there a few times and it’s always a huge hit)

Posted in carrot, celery, chicken, mushrooms, wild rice | 1 Comment