tag:blogger.com,1999:blog-9033792396036734852024-03-09T21:48:20.742-05:00Tinks KitchenKrumpetinahttp://www.blogger.com/profile/07265456759235637284noreply@blogger.comBlogger552125tag:blogger.com,1999:blog-903379239603673485.post-21538426581575363372024-01-02T06:28:00.005-05:002024-01-02T06:28:53.728-05:00Out with the old...<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5RvYRoQN81lq1qEz-K98KP9XMwIVfm0bcHOt5OATicbSbU94XwAPJhFsOOLozXKQrEIVHOi4KSKBHhyphenhyphen5-oORgjApkciMcDWpZQjc1gHJrZ1RRsEYBwBCdFi8FXkCGGWYvW6ADreCgCB_qqstZ95FaIS-SdrgzKub4PbNSMyGZL9tucWQDBY7m7mIFfATJ/s2400/top%20nin%202023.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2400" data-original-width="2400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5RvYRoQN81lq1qEz-K98KP9XMwIVfm0bcHOt5OATicbSbU94XwAPJhFsOOLozXKQrEIVHOi4KSKBHhyphenhyphen5-oORgjApkciMcDWpZQjc1gHJrZ1RRsEYBwBCdFi8FXkCGGWYvW6ADreCgCB_qqstZ95FaIS-SdrgzKub4PbNSMyGZL9tucWQDBY7m7mIFfATJ/s16000/top%20nin%202023.jpg" /></a></div><br /> Welcome to 2024, and I will really try to stay on top of this blog. really.<br /><p></p><div class="blogger-post-footer">All images copyright JSGrey.</div>Krumpetinahttp://www.blogger.com/profile/07265456759235637284noreply@blogger.com0tag:blogger.com,1999:blog-903379239603673485.post-37749081018963863992023-10-23T19:05:00.008-04:002023-10-25T07:02:32.810-04:00Sage Chicken Meatballs with Mushroom Orzo<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxAKXkS7rvxrNAY_7vQ0QYA0podWmA9iudHCtrTECQ65r9dsQHN-tf-M1Xfeg7S3GdjtM-nyHnWDrrUrxlIQcCN2uhdGHMzhVbfEYJKq4ooj6I8JB-GhOfU0AgrQRan4tpmVGwEvDIEqX8fIMgqNOqPwAy8z4VFCiuEHiZ8c6Eml3DpUbgMzNpE5xCptuH/s1600/IMG_1686.jpg" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="2000" data-original-width="1500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxAKXkS7rvxrNAY_7vQ0QYA0podWmA9iudHCtrTECQ65r9dsQHN-tf-M1Xfeg7S3GdjtM-nyHnWDrrUrxlIQcCN2uhdGHMzhVbfEYJKq4ooj6I8JB-GhOfU0AgrQRan4tpmVGwEvDIEqX8fIMgqNOqPwAy8z4VFCiuEHiZ8c6Eml3DpUbgMzNpE5xCptuH/s1600/IMG_1686.jpg" /></a></div><div style="margin-left: 40px; text-align: left;">
I have decided to make a Meatball Monday kind of thing going on - and mainly because I love meatballs, especially chicken meatballs. I know lots of folks wont' like them, but that's ok - you aren't me. I specifically choose some ingredients based on my stomach issues. So whatever - These meatballs are delicious and I wish I had not skipped the extra sage (my bad).<br /></div><hr />
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxAKXkS7rvxrNAY_7vQ0QYA0podWmA9iudHCtrTECQ65r9dsQHN-tf-M1Xfeg7S3GdjtM-nyHnWDrrUrxlIQcCN2uhdGHMzhVbfEYJKq4ooj6I8JB-GhOfU0AgrQRan4tpmVGwEvDIEqX8fIMgqNOqPwAy8z4VFCiuEHiZ8c6Eml3DpUbgMzNpE5xCptuH/s1600/IMG_1686.jpg","name":"Sage Chicken Meatballs with Mushroom Orzo","prepTime":"PT10M","cookTime":"PT30M","totalTime":"PT40M","yield":"4","author":{"@type":"Person","name":"JSG - Adapted from Original Dish"},"url":"https://www.tinkskitchen.com/2023/10/sage-chicken-meatballs-with-mushroom.html","keywords":"Meatballs, Chicken Meatballs, 30 Minute Dinner","recipeCategory":"Dinner","recipeCuisine":"American","recipeIngredient":["-----Baked Sage Chicken Meatballs","1 lb ground chicken","1/3 cup breadcrumbs","1/2 cup mushrooms, sliced","4 garlic cloves, minced","¼ cup grated parmesan cheese","2 tbsp chopped fresh sage","2 tbsp chopped fresh parsley","½ tsp kosher salt","¼ tsp crushed red pepper","1 shallot, minced.","-----Parmesan Orzo","2 tbsp butter","8 sage leaves (oops)","1 shallot, thinly sliced","1 cup orzo","1 cup dry white wine","1 small handful fresh thyme sprigs, tied in kitchen twine (oops)","1 ½ cups chicken stock","⅓ cup heavy cream","2 oz fresh spinach (approximately 2 cups)","¼ cup grated parmesan cheese, plus more for serving","freshly cracked black pepper"],"recipeInstructions":["For the meatballs, add the ground chicken mixture to a bowl, then add 1/3 cup breadcrumbs, minced shallots and garlic, the sage, parsley, crushed red pepper, salt and pepper. Using your hands, or wooden spoon, gently mix until the spices and other bits are completely incorporated. Wet your hands, then pinch off small amounts (about 2 oz) to make small sized meatballs. Due to the texture of ground chicken, big meatballs are not desirable. Pop these meatballs into the freezer for 15 minutes.","Bring a 10 inch skillet to medium heat, add some olive oil and add the meatballs to the pan. Pan fry while moving the meatballs around every 10-15 seconds can help them retain their round shape without flattening on the bottom. Cook until browned, this will not necessarily bring them to proper temperature yet, but the simmering later will do that.","Add the mushrooms and sauté an additional minute. Add the wine, and allow the wine to sizzle and reduce by half, then add the chicken stock, the orzo, salt, sage leaves, and thyme. Bring to a simmer, cover and reduce the heat to medium low and cook for about 10-12 minutes. Taste the orzo for done-ness, and allow more time or add more stock as needed.","Add the splash of heavy cream, the parmesan, and the chopped spinach, stir to combine, cover and cook for an additional 5 minutes. Garnish with some crispy sage leaves if you made them."],"nutrition":{"calories":"668","proteinContent":"36","fatContent":"28","fiberContent":"3","cholesterolContent":"149","@type":"NutritionInformation"},"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmcardid="4698231130743" data-ccmcardnum="5" data-ccmcopat="1698231328166" data-ccme="a3J1bXBldGluYUBnbWFpbC5jb20" data-ccmuid="52WoeqydhlVncb9dYQbRB91BXHp2" style="min-height: 1860px;"></div><script async="" class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!--END The Recipe Box-->
Recipe credit to <a href="https://www.theoriginaldish.com/2021/10/20/baked-sage-chicken-meatballs-with-parmesan-orzo/" target="_blank">The Original Dish</a> - the software package that formats these recipes doesn't give a space inside the author box to link - so here you go! Good job OD!<br /><div class="blogger-post-footer">All images copyright JSGrey.</div>Krumpetinahttp://www.blogger.com/profile/07265456759235637284noreply@blogger.com0tag:blogger.com,1999:blog-903379239603673485.post-66736508905729727722023-10-16T19:29:00.007-04:002023-10-18T19:01:24.335-04:00Chicken and Sausage Stew with Cornbread<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiihr5CdgWfBA3cpzl4fCmuaCcF0CdZl_ji-Zcg8csNHBVXkxiwW2Eup1WLYWfpo5Kuhsl8WqRZT4izMB0l3zFj4fB1SzTDxZev51r-KGCWAOqCpUAuMqZM9SZJLh5NaTxZ_yxoS43zCJFoZPjJOZ3j1jY6yavKcs2IYRcGz8-uKB2sUcIJhMigE1r-jQdQ/s1600/IMG_1658.jpg" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="2000" data-original-width="1500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiihr5CdgWfBA3cpzl4fCmuaCcF0CdZl_ji-Zcg8csNHBVXkxiwW2Eup1WLYWfpo5Kuhsl8WqRZT4izMB0l3zFj4fB1SzTDxZev51r-KGCWAOqCpUAuMqZM9SZJLh5NaTxZ_yxoS43zCJFoZPjJOZ3j1jY6yavKcs2IYRcGz8-uKB2sUcIJhMigE1r-jQdQ/s1600/IMG_1658.jpg" /></a></div><p></p>
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We had our first cold spell this week, and after visiting my daughter in Texas and eating some TRASH food at the Texas State Fair, my stomach was in a bit of free fall, despite having the second dose of Stelara. So to get things back on track, I felt like I needed some old fashioned stew over rice, along with some cornbread. This was the first time I used buttermilk powder for the cornbread as I didn't have fresh buttermilk on hand. It worked ok, the texture of the cornbread was perfect, even though the top was a smidge wompy. I also subbed the green peppers for a bag of the mini sweet peppers that was left in the fridge over vacation. Needed to use those up, so there they are. You might notice the absence of green onions…sorry, I forgot but they will be on the next servings we eat as leftovers.
</div><hr />
<!-- START The Recipe Box --><script type='application/ld+json' class='ccm-schema'>{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf2GafLOB6P9T2a6-3Yy84k5bXxzJw3NXfVjKOUfnfa-C0mkHdtltPZRIcwcgCII4i-QhiOzx41lQnkBsevpBpwu2sl4OmWUAH0409ROvlTc4V-lP44-oxx-jtSB5APTPYyqc4jdb40hEk2aIIjQXSOwtM2Bdn28kLimk3GAp_gu-Cb3PmPy1trbG8kkWX/s16000/IMG_1641.jpg","name":"Chicken and Sausage Gumbo","prepTime":"PT20M","cookTime":"PT3H","totalTime":"PT3H20M","description":"Chicken and sausage gumbo is a classic Creole and Cajun dish with a rich, flavorful broth","yield":"8","author":{"@type":"Person","name":"JSG"},"url":"https://www.tinkskitchen.com/2023/10/chicken-and-sausage-stew-with-cornbread.html","keywords":"Gumbo, Chicken Gumbo, Sausage Gumbo, Creole Gumbo","recipeCategory":"Dinner","recipeCuisine":"French, Creole","recipeIngredient":["-----For the Roux:","1/2 cup all-purpose flour","1/2 cup vegetable oil","-----For the Gumbo:","1 pound boneless, skinless chicken thighs, cut into bite-sized pieces","1 pound andouille sausage, sliced","1 cup onion, diced","1 cup green bell pepper, diced","1 cup celery, diced","3 cloves garlic, minced","4 cups chicken broth","2 bay leaves","3 tsp salt","1 tsp pepper","3 teaspoon dried thyme","3 teaspoon dried oregano","3 teaspoon paprika","3 tsp onion powder","2 tsp chili powder","3 tsp garlic powder","3 tsp dried thyme (use fresh if available)","1 tsp gumbo file (for finishing)","1/2 teaspoon cayenne pepper (adjust for spice preference)","Cooked white rice for serving","Chopped fresh parsley or green onions for garnish"],"recipeInstructions":["-----Make the Roux:","In this recipe, I used the oven method for cooking the roux - I combined the oil and flour in a dutch oven, and stirred with a whisk, then put it in the oven at 350 for 1 hour, checking at 30, 45, and 60 minutes. I decided at the 60 minute mark, that the roux was dark enough - following the rules of: the darker the roux, the thinner the gumbo. As I wanted some thickness to this, I pretty much stopped at the halfway point to a really dark roux.","-----Sauté the Vegetables:","When you reach your desired color for your roux, add to the pot, the celery, onions, and carrots, along with the spices. Saute for about 5 minutes until they begin to soften and the spices begin blooming in fragrance. At the 5 minute mark, add the garlic and saute for an additional minute.","-----Cook the Meats:","Add in your chicken thighs and sausages (I pre-cooked the sausage to give it a little bit of color and to cook off some of the grease). Bring the mixture to a boil, then place the pot into the oven and lower the temperature to 275 and cook for 2 hours. At the end of the 2 hours, remove the thighs to a bowl, allow to cool enough to handle, and pick off the meat and discarding the bone and skin. Return the meat to the pot, place the pot back into the oven and cook for an additional 1 hour. During this last hour is a great time to get your rice ingredients together, chop the green onions, and prepare to make your cornbread if serving.","-----Serve:","Taste and adjust the seasoning as needed with more salt, pepper, or cayenne.","Serve the gumbo over cooked white rice.","Garnish with chopped fresh parsley or green onions."],"nutrition":{"calories":"452","proteinContent":"24","fatContent":"32","fiberContent":"3","cholesterolContent":"105","@type":"NutritionInformation"},"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmuid="52WoeqydhlVncb9dYQbRB91BXHp2" data-ccmcardid="4697535525410" data-ccme="a3J1bXBldGluYUBnbWFpbC5jb20" data-ccmcardnum="5" data-ccmcopat="1697670068546"style="min-height: 1857px;"></div><script async class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!-- END The Recipe Box --><div class="blogger-post-footer">All images copyright JSGrey.</div>Krumpetinahttp://www.blogger.com/profile/07265456759235637284noreply@blogger.com0tag:blogger.com,1999:blog-903379239603673485.post-4349160315979221602023-09-30T19:37:00.006-04:002023-10-02T09:44:51.706-04:00Chicken Stew with Cheddar Dumplings<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx_Ec8H_YbY8748LzyK__FOO9Ly1F0TRwKa8vDuJ90opFxwCdcxb6HqSmswJiQ183eR00kmAk_-S_MWk3YG6YJPrAEdeMPYdUfic9W44pV6EJfM-eiYrBgtdkvwWKfd5lvTwe_YpVTCNh0LP0l3cf6rs6sczDEiTcnndlJxWkDC0j_30-c7Z5Z2JC8YnsC/s1600/IMG_1480.jpg" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="2000" data-original-width="1500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx_Ec8H_YbY8748LzyK__FOO9Ly1F0TRwKa8vDuJ90opFxwCdcxb6HqSmswJiQ183eR00kmAk_-S_MWk3YG6YJPrAEdeMPYdUfic9W44pV6EJfM-eiYrBgtdkvwWKfd5lvTwe_YpVTCNh0LP0l3cf6rs6sczDEiTcnndlJxWkDC0j_30-c7Z5Z2JC8YnsC/s1600/IMG_1480.jpg" /></a></div>
<p style="color: #34302e; font-family: "Montserrat Thin"; font-size: 10.5pt; margin: 0in;"><span></span></p><a name='more'></a><div style="margin-left: 40px; text-align: left;">Surprisingly
delicious.<span style="mso-spacerun: yes;"> </span>I have made chicken noodle
soup, chicken and dumplings ad nauseum, but this was just extra delicious.<span style="mso-spacerun: yes;"> </span>My mother would make cooked boiled dumplings
with beef stew - and now that I know how to do it - I can't wait to try it
again!</div><p></p>
<p style="color: #34302e; font-family: "Montserrat Thin"; font-size: 10.5pt; margin: 0in;"> </p>
<p style="color: #34302e; font-family: "Montserrat Thin"; font-size: 10.5pt; margin: 0in 0in 0in 40px; text-align: left;">Credit
to <a href="https://donalskehan.com/recipes/chicken-stew-for-the-soul/">Donal
Skehan</a> for the wonderful recipe.</p>
<hr />
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"name":"Chicken Stew with Cheddar Dumplings","yield":"4","author":{"@type":"Person","name":"JSG - Adapted"},"recipeIngredient":["-----For the Stew","2 tbsp oil","1 lb chicken thighs, skin-on, bone-in,","3 celery stalks, trimmed and cut into bite size pieces","3 large carrots, peeled and cut into bite size pieces","1 large onion, roughly chopped","A few sprig of thyme, leaves picked","3-1/2 tbsp butter","2 tbsp plain flour","4 cups chicken stock, store-bought","Sea salt & ground white pepper","-----For the dumplings:","6 tbsp cold butter, cubed","1-3/4 cup flour","3 tsp baking powder","2 tbsp chives, chopped","1/2 cup buttermilk","1/4 cup grated Irish cheddar","2 tsp sea salt","2 tsp black pepper"],"recipeInstructions":["Heat the oil in a Dutch Oven over medium heat. Adding in batches, place the chicken thigh skin side down and brown for however long that takes to get a nice golden crust. Flip to brown the other side. When finished, remove to a plate while you prepare the following.","Add the celery, carrots, and onions to the pot, along with the 3 tbsp of butter. Cook until the vegetables begin to sizzle a bit, then season with a pinch of salt, and add the thyme. Cook until the vegetables are softened, usually about 10 minutes.","Add the flour to the pot, and stir to coat all of the vegetables, cook for 2 minutes. Add half of the chicken stock, and stir to dissolve, the mixture should begin to thicken at about 3 minutes - then add the rest of the stock. Return the thighs to the pot and lower the heat to medium low. Simmer without a lid for 35-40 minutes, until the chicken is done. Remove from the pot again, allow to cool so you are able to handle, then pick the meat off of the bones, and return the meat to the pot.","-----To Make the Dumplings:","Place the flour into a mixing bowl, along with the cubed butter, salt, and chives. Rub the butter between your fingers mixing it into the flour until all is smushed and no cubes remain. Add the cheese and toss to coat. Add the buttermilk, and using your hands, mix gently until all of the dough is a cohesive mix.","Using a scoop or your hands, divide the dough into 12 equal pieces - try to stay on the smaller side. Roll them into small balls and place into the pot.","Place the lid on the pot and cook for 25 minutes at a low simmer. The dumplings will expand and cover a lot of the surface when done.","-----To Serve - grab a few dumplings into your bowl, spoon the chicken and vegetable mixture over them, garnish with chives and fresh pepper."],"nutrition":{"calories":"671","proteinContent":"26","fatContent":"47","fiberContent":"3","cholesterolContent":"158","@type":"NutritionInformation"},"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx_Ec8H_YbY8748LzyK__FOO9Ly1F0TRwKa8vDuJ90opFxwCdcxb6HqSmswJiQ183eR00kmAk_-S_MWk3YG6YJPrAEdeMPYdUfic9W44pV6EJfM-eiYrBgtdkvwWKfd5lvTwe_YpVTCNh0LP0l3cf6rs6sczDEiTcnndlJxWkDC0j_30-c7Z5Z2JC8YnsC/s1600/IMG_1480.jpg","prepTime":"PT30M","cookTime":"PT1H20M","totalTime":"PT1H50M","@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmcardid="4696251038653" data-ccmcardnum="5" data-ccmcopat="1696254260785" data-ccme="a3J1bXBldGluYUBnbWFpbC5jb20" data-ccmuid="52WoeqydhlVncb9dYQbRB91BXHp2" style="min-height: 1852px;"></div><script async="" class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!--END The Recipe Box-->
<div class="blogger-post-footer">All images copyright JSGrey.</div>Krumpetinahttp://www.blogger.com/profile/07265456759235637284noreply@blogger.com0tag:blogger.com,1999:blog-903379239603673485.post-7363279364384616812023-09-27T18:01:00.016-04:002023-09-30T18:45:11.888-04:00Butternut Squash and Chicken Pasta<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi57eDznjmERO8z_Ks59RsydByT0-u2Tf6mZTZUzXxOVMzGZClUmRHdPff82HPaQVR5E9Zxs8eFPbGj5WW0yU7DqpyIK4TgrBrpiiHDuSu3KXLGG1fzZwtV0REKDp7FvgibAVB6xYB0r2q8FgYuIfc6Ja1c0bJNzV9mMhr_8jIYoQJVf_Cy5JJqfb0CwsMF/s1600/IMG_1469.jpg" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="2000" data-original-width="1500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi57eDznjmERO8z_Ks59RsydByT0-u2Tf6mZTZUzXxOVMzGZClUmRHdPff82HPaQVR5E9Zxs8eFPbGj5WW0yU7DqpyIK4TgrBrpiiHDuSu3KXLGG1fzZwtV0REKDp7FvgibAVB6xYB0r2q8FgYuIfc6Ja1c0bJNzV9mMhr_8jIYoQJVf_Cy5JJqfb0CwsMF/s1600/IMG_1469.jpg" /></a></div>
<hr />
Notes: I thoroughly botched this recipe - it was still delicious and someone who shall not be named, had more than 1 helping. Originally made by <a href="https://www.halfbakedharvest.com/butternut-squash-sun-dried-tomato-chicken-pasta/" target="_blank">Half Baked Harvest</a>, I don't care for the way she cooks pasta in one pot - it never works out for me (her orzo dishes…same) - so I do it my way. Because it is my way or the highway when it comes to Butternut Squash Pasta. I am having a little trouble with the crohns, so no green veggies for me at this meal.
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi57eDznjmERO8z_Ks59RsydByT0-u2Tf6mZTZUzXxOVMzGZClUmRHdPff82HPaQVR5E9Zxs8eFPbGj5WW0yU7DqpyIK4TgrBrpiiHDuSu3KXLGG1fzZwtV0REKDp7FvgibAVB6xYB0r2q8FgYuIfc6Ja1c0bJNzV9mMhr_8jIYoQJVf_Cy5JJqfb0CwsMF/s1600/IMG_1469.jpg","name":"Butternut Squash Chicken Tomato Pasta","prepTime":"PT45M","totalTime":"PT45M","yield":"4","author":{"@type":"Person","name":"JSG - See Notes for Inspiration"},"url":"https://www.tinkskitchen.com/2023/09/butternut-squash-and-chicken-pasta.html","keywords":"Fall Pasta, Butternut Squash Pasta, Chicken and butternut Squash","recipeCategory":"Dinner, Pasta","recipeCuisine":"American","recipeIngredient":["1 lb. chicken breast, cut into cubes","1 cup butternut squash puree *","5 cloves garlic","1 shallot","1/4 cup heavy cream","1/4 cup parmesan cheese","3 oz sun dried tomatoes","8 oz shelbows","2 tbsp fresh sage","1 tbsp fresh rosemary, chopped","1 tbsp fresh basil","1 tbsp oregano","2 tsp smoked paprika","Olive oil","Salt, pepper"],"recipeInstructions":["Peel and cut a butternut squash, remove the seeds, drizzle with olive oil and place cut side down on a parchment lined baking sheet at 350 for 45 minutes for a large squash and 30 minutes for a smaller one. Also add the onion and garlic so it cooks beforehand as well. Remove from the oven, flip to cut side up and cool to touch. Scoop out the flesh and set aside. (Can be done ahead of time).","Add the squash puree to a blender along with the heavy cream, parmesan, and heavy cream, onion and garlic. Set aside.","In a 10\" skillet, add drizzles of olive oil, and bring to medium heat. Add the chicken, sprinkle with salt and begin sautéing until you see a nice golden crust forming, then add the oregano and basil, and 2 tbsp of the oil from the sun dried tomatoes. Stir to coat, then turn the heat to low to keep warm, while you finish the sauce.","Bring a pot of water for the pasta to boil, add 1 tbsp of salt, then the pasta. Cook according to package directions, then drain when finished.","Back to the blender, check the blend for salt, and if needed, add additional water from the pasta to thin. Place the puree into the saucepan you used for the pasta and bring to a small simmer - then add the pasta back into the sauce, along with the chopped sun dried tomatoes. Simmer for 3-5 minutes to blend the flavors and allow the sauce to properly coat the pasta."],"nutrition":{"calories":"327","fatContent":"14","proteinContent":"31","cholesterolContent":"94","@type":"NutritionInformation"},"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmcardid="4696111221168" data-ccmcardnum="5" data-ccmcopat="1696113880985" data-ccme="a3J1bXBldGluYUBnbWFpbC5jb20" data-ccmuid="52WoeqydhlVncb9dYQbRB91BXHp2" style="min-height: 1665px;"></div><script async="" class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!--END The Recipe Box--><div class="blogger-post-footer">All images copyright JSGrey.</div>Krumpetinahttp://www.blogger.com/profile/07265456759235637284noreply@blogger.com0tag:blogger.com,1999:blog-903379239603673485.post-68562105837375781972023-09-26T08:06:00.007-04:002023-09-30T19:25:37.388-04:00BBQ Chicken Meatballs with sides<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcQUVW7jhwnRWOQgilr2B1b3V0kCBO4cl6Erk2W1G3d-yYfbP8WtXqq0GYgoXdQ4vRxfTB3zvnXHIktEAU_1iOsqK5z3hiIrIR3jsHvYFj2NUA7mlJZHkcxymqavIVivqMmKJ5h3g6gZKu_A6P3oKF23zNV6ujlUAbto1e91d4ks9GbXdz89r0TsoxpUmx/s1600/IMG_1440.jpg" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="2000" data-original-width="1500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcQUVW7jhwnRWOQgilr2B1b3V0kCBO4cl6Erk2W1G3d-yYfbP8WtXqq0GYgoXdQ4vRxfTB3zvnXHIktEAU_1iOsqK5z3hiIrIR3jsHvYFj2NUA7mlJZHkcxymqavIVivqMmKJ5h3g6gZKu_A6P3oKF23zNV6ujlUAbto1e91d4ks9GbXdz89r0TsoxpUmx/s1600/IMG_1440.jpg" /></a></div>
<!-- START The Recipe Box --><script type='application/ld+json' class='ccm-schema'>{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcQUVW7jhwnRWOQgilr2B1b3V0kCBO4cl6Erk2W1G3d-yYfbP8WtXqq0GYgoXdQ4vRxfTB3zvnXHIktEAU_1iOsqK5z3hiIrIR3jsHvYFj2NUA7mlJZHkcxymqavIVivqMmKJ5h3g6gZKu_A6P3oKF23zNV6ujlUAbto1e91d4ks9GbXdz89r0TsoxpUmx/s1600/IMG_1440.jpg","name":"BBQ Chicken Meatball Dinner","prepTime":"PT35M","totalTime":"PT35M","description":"I really liked this dish - I used Head Count Hickory BBQ sauce. Credit to How Sweet Eats for knocking this one out of the park. I am on a Meatball Monday Mission! Chicken meatballs are such a good choice for someone with crohns, they are little or no fat, and easy to digest.","yield":"4","author":{"@type":"Person","name":"JSG - Adapted from How Sweet Eats"},"recipeIngredient":["1 pound ground chicken","1 large egg, lightly beaten","2 garlic cloves, minced","2 green onions, thinly sliced, plus more for serving","⅓ cup seasoned bread crumbs","½ teaspoon smoked paprika","kosher salt and pepper","1 tablespoon olive oil","1 cup BBQ sauce","¼ cup honey","¼ cup water"],"recipeInstructions":["Begin by preparing the sides you will be serving with your meatballs. Set aside.","In a mixing bowl, add the egg, beat lightly, then add the garlic, onions, breadcrumbs, salt, pepper, paprika and mix thoroughly. Add the chicken, then using your hands or something stiff - combine the ingredients thoroughly with the chicken.","Use a scoop or eyeball a 1\" meatball, and begin scooping onto a plastic cutting board or parchment paper. All the rules of raw chicken apply, handle accordingly.","Form the meatballs by rolling between your hands, using some water on your hands to prevent sticking. Place all of the meatballs back on your surface you scooped to.","In a 10\" skillet (preferably non-stick) add 2 tbsp of olive oil over medium heat. Allow the pan 3 minutes to reach temperature, then add 1/2 tbsp of butter. You should have instant melt and bubbling. Add several meatballs without crowding your pan and begin cooking, shaking the pan similar to cooking popcorn - to keep your meatballs more round than flat. When they have started to brown, add in the rest of the meatballs and repeat the shaking action. (you can just cook without shaking if you wish). When the meatballs have a sufficient browning to them, remove to a small dish and set aside.","To the pan, add the bbq sauce, honey, and the water, and use a whisk or small silicone spoon to mix the sauce together. Allow to come to a boil and begin reducing for 2-3 minutes, then add the cooked meatballs back to the pan, stirring to coat. Turn the heat to medium and allow cooking for 5-10 minutes - if you wish to check temperature (which you should) the safe temp for chicken is 165. You should notice a thickening of the bbq/honey mixture by this time and it should coat the meatballs easily without being too thin."],"nutrition":{"calories":"442","fatContent":"15","proteinContent":"24","cholesterolContent":"144","@type":"NutritionInformation"},"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmuid="52WoeqydhlVncb9dYQbRB91BXHp2" data-ccmcardid="4695816351342" data-ccme="a3J1bXBldGluYUBnbWFpbC5jb20" data-ccmcardnum="5" data-ccmcopat="1696116317831"style="min-height: 1966px;"></div><script async class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!-- END The Recipe Box --><div class="blogger-post-footer">All images copyright JSGrey.</div>Krumpetinahttp://www.blogger.com/profile/07265456759235637284noreply@blogger.com0tag:blogger.com,1999:blog-903379239603673485.post-88279927163302653302023-09-24T18:55:00.004-04:002023-09-25T18:21:39.959-04:00Simple Beef Stew<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXO_2z8HJkBNwm8gCqjYpDGDFJGTuufmoF9JRI6r2uuu_7W7V5iueN4FKcO0AFm8hT4Y2DYNWdxY7-ZUGQvuQCvuSvB3Pr9zlvKcX6CzNePEZwhpvRGumJJ-MdvgfNoDgh1_EmxlSx6QbrqVTv3Z0OB8RFk_xN3fHvxVAKClGBT9sthQCNu5R0OmR0L4-e/s2000/IMG_1430-Edit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="1500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXO_2z8HJkBNwm8gCqjYpDGDFJGTuufmoF9JRI6r2uuu_7W7V5iueN4FKcO0AFm8hT4Y2DYNWdxY7-ZUGQvuQCvuSvB3Pr9zlvKcX6CzNePEZwhpvRGumJJ-MdvgfNoDgh1_EmxlSx6QbrqVTv3Z0OB8RFk_xN3fHvxVAKClGBT9sthQCNu5R0OmR0L4-e/s16000/IMG_1430-Edit.jpg" /></a></div><br /><p></p>
<!-- START The Recipe Box --><script type='application/ld+json' class='ccm-schema'>{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXO_2z8HJkBNwm8gCqjYpDGDFJGTuufmoF9JRI6r2uuu_7W7V5iueN4FKcO0AFm8hT4Y2DYNWdxY7-ZUGQvuQCvuSvB3Pr9zlvKcX6CzNePEZwhpvRGumJJ-MdvgfNoDgh1_EmxlSx6QbrqVTv3Z0OB8RFk_xN3fHvxVAKClGBT9sthQCNu5R0OmR0L4-e/s16000/IMG_1430-Edit.jpg","name":"Beef Stew - Hands off cooking","description":"You really can walk away for 3-4 hours.","yield":"4","author":{"@type":"Person","name":"JSG"},"recipeIngredient":["1 lb stew meat","Carrots, sliced thin","Celery, sliced thin","1/2 medium size onion, chopped","Baby potatoes, chopped into bite size pieces","1 tbsp garlic, minced","1/2 cup water","2 tbsp flour","1-2 tsp beef bouillon","Water to cover","Salt, pepper to taste","Olive oil"],"recipeInstructions":["In a dutch oven, or large sauce pot, over medium heat - add a swirl of olive oil. Add your beef to this and begin to cook and brown the meat. When the meat is starting to leave brown bits on the bottom, add the bouillon and smash with the back of your spoon to spread it a bit, and cook. Then add in the vegetables and stir, cooking about 10 minutes to soften. Add water to cover, put on a lid and place in the oven for 3-4 hours on 300.","When ready to serve, add 1/4 cup water to a jar, along with 2 tbsp of flour. Shake vigorously. Bring your cooking vessel out of the oven and onto the stove over medium heat, insuring that it's boiling. Add the flour/water mixture and stir to thicken. Season to taste and serve."],"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmuid="52WoeqydhlVncb9dYQbRB91BXHp2" data-ccmcardid="4695680415135" data-ccme="a3J1bXBldGluYUBnbWFpbC5jb20" data-ccmcardnum="5" data-ccmcopat="1695680481469"style="min-height: 1252px;"></div><script async class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!-- END The Recipe Box --><div class="blogger-post-footer">All images copyright JSGrey.</div>Krumpetinahttp://www.blogger.com/profile/07265456759235637284noreply@blogger.com0tag:blogger.com,1999:blog-903379239603673485.post-76777035540457553122023-09-23T17:47:00.000-04:002023-09-25T17:57:43.995-04:00Cubed Chicken and Mushrooms with Parmesan Risotto<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT8A7vs8_1HGWWsXJxGThgsjwBgGfnWZDqlWCsqRXc1UVGA5g_1AmuPcxLkWna1vF4zEu8x6m9jNJ_Ju8c3g49JLNr7mE5t8O0CPwHUZQ5ynNFzwfryOPnqhYhU4EIBdn7SfE8BOE-adtWIZHxTNhIa1y7iMa8c5RtD8_HcObMarWha0oJjNq6RjQWkWjU/s1600/IMG_1421.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" data-original-height="2000" data-original-width="1500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT8A7vs8_1HGWWsXJxGThgsjwBgGfnWZDqlWCsqRXc1UVGA5g_1AmuPcxLkWna1vF4zEu8x6m9jNJ_Ju8c3g49JLNr7mE5t8O0CPwHUZQ5ynNFzwfryOPnqhYhU4EIBdn7SfE8BOE-adtWIZHxTNhIa1y7iMa8c5RtD8_HcObMarWha0oJjNq6RjQWkWjU/s1600/IMG_1421.jpg"/></a></div>
<!-- START The Recipe Box --><script type='application/ld+json' class='ccm-schema'>{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT8A7vs8_1HGWWsXJxGThgsjwBgGfnWZDqlWCsqRXc1UVGA5g_1AmuPcxLkWna1vF4zEu8x6m9jNJ_Ju8c3g49JLNr7mE5t8O0CPwHUZQ5ynNFzwfryOPnqhYhU4EIBdn7SfE8BOE-adtWIZHxTNhIa1y7iMa8c5RtD8_HcObMarWha0oJjNq6RjQWkWjU/s1600/IMG_1421.jpg","name":"Cubed Chicken and Mushrooms with Parmesan Risotto","prepTime":"PT10M","cookTime":"PT30M","totalTime":"PT40M","yield":"4","author":{"@type":"Person","name":"JSG"},"recipeIngredient":["1 lb. chicken, cubed","8 oz Cremini mushrooms, chopped","2 tsp garlic, minced","1/2 cup water","2 tbsp flour","3/4 cup risotto (arborio rice)","3-4 cups chicken broth","1/2-3/4 cup white wine","1/4 cup parmesan cheese","1 shallot, diced small","1 tbsp of butter"],"recipeInstructions":["Begin cooking the risotto. To a saucepan, add the butter, melt, then add the diced shallot. Cook for about 3-4 minutes, then add the rinsed rice, and add a tsp of salt. Cook for 3-5 minutes until slightly toasted. Add the white wine and bring the heat to a small simmer. When the liquid has absorbed, add another 1/2 cup or so of chicken broth and stir, and allow the liquid to cook off, stirring often. As soon as the liquid is absorbed, add more broth, two more times. Taste towards the end of cooking and adjust seasonings. When finished (the total time is 4 times you will add broth) check for tenderness, adding more broth IF needed. When finished, add the parmesan cheese, stir and turn of the heat and put on a lid.","In a 10\" skillet, heat some olive oil, add the cubed chicken, sprinkle with salt, pepper and start sautéing. When the chicken has started to cook off some of its water, add the mushrooms, and continue cooking until the chicken and mushrooms have cooked off all the water and are beginning to sizzle.","In a small jar, (I used a mason jar) add 1/4-1/3 cup water and the flour. Put the lid on and shake vigorously. This should be enough to remove any lumps in the flour. Add to the chicken skillet and cook for 3-5 minutes until thickened and coats the chicken."],"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmuid="52WoeqydhlVncb9dYQbRB91BXHp2" data-ccmcardid="4695678481786" data-ccme="a3J1bXBldGluYUBnbWFpbC5jb20" data-ccmcardnum="5" data-ccmcopat="1695679037290"style="min-height: 1479px;"></div><script async class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!-- END The Recipe Box --><div class="blogger-post-footer">All images copyright JSGrey.</div>Krumpetinahttp://www.blogger.com/profile/07265456759235637284noreply@blogger.com0tag:blogger.com,1999:blog-903379239603673485.post-11010989933167421802023-09-21T17:45:00.000-04:002023-09-25T17:58:25.961-04:00Oatmeal with Apples, Pears, and Cinnamon<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQnciFWaDCIuXmPXblLPDfh1AbtO0jTW08ldKPiMmiI3XIn67CXHLJ5iYKII6brMEIK9LCk99DmRumqRYmtLWiX5Jy8oC45vEqyc1QbsgnMjdyR2duEL4I_zWvJoCa6773eC0t2yHOKhiMiSJjjirZg2vGZvYF-LnhbyhP6mX_L29nVgBMsQTz3XsLwdkE/s2000/IMG_1413.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="1500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQnciFWaDCIuXmPXblLPDfh1AbtO0jTW08ldKPiMmiI3XIn67CXHLJ5iYKII6brMEIK9LCk99DmRumqRYmtLWiX5Jy8oC45vEqyc1QbsgnMjdyR2duEL4I_zWvJoCa6773eC0t2yHOKhiMiSJjjirZg2vGZvYF-LnhbyhP6mX_L29nVgBMsQTz3XsLwdkE/s16000/IMG_1413.jpg" /></a></div><br /><p></p>
<!-- START The Recipe Box --><script type='application/ld+json' class='ccm-schema'>{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQnciFWaDCIuXmPXblLPDfh1AbtO0jTW08ldKPiMmiI3XIn67CXHLJ5iYKII6brMEIK9LCk99DmRumqRYmtLWiX5Jy8oC45vEqyc1QbsgnMjdyR2duEL4I_zWvJoCa6773eC0t2yHOKhiMiSJjjirZg2vGZvYF-LnhbyhP6mX_L29nVgBMsQTz3XsLwdkE/s16000/IMG_1413.jpg","name":"Apple and Pear Oatmeal","description":"Delicious and ready for Apple Season.","yield":"2","author":{"@type":"Person","name":"JSG"},"recipeIngredient":["2 cups water","1 cup oatmeal","1 pear, peeled and cubed","1 small apple, peeled and cubed","3-4 tbsp of pecans, chopped","Cream - to taste","1.5 tbsp of butter","2 tbsp brown sugar"],"recipeInstructions":["In a small skillet, melt the butter and add the apples and pears. Cook for 5 minutes until beginning to soften. Add the brown sugar and continue cooking. The liquid will semi cook off and when the brown sugar is bubbly and thick it's ready. Turn the heat off.","In a small sauce pot, add the water, bring to a boil, add the oatmeal and cook for 2-5 minutes according to your preference or package directions.","To serve: Add the oatmeal to a bowl, top with the apples and cinnamon, pour a small amount of cream around the edges and top with chopped pecans.","Feel free to add additional brown sugar to taste."],"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmuid="52WoeqydhlVncb9dYQbRB91BXHp2" data-ccmcardid="4695678308679" data-ccme="a3J1bXBldGluYUBnbWFpbC5jb20" data-ccmcardnum="5" data-ccmcopat="1695678374483"style="min-height: 1144px;"></div><script async class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!-- END The Recipe Box --><div class="blogger-post-footer">All images copyright JSGrey.</div>Krumpetinahttp://www.blogger.com/profile/07265456759235637284noreply@blogger.com0tag:blogger.com,1999:blog-903379239603673485.post-48397480377892794742023-09-09T19:07:00.008-04:002023-10-01T21:15:41.776-04:00Shrimp Veracruz<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKwRkv4cBBuJ4_NcQ9NuuXyFCPYAguWIl_LiC9a1EZXJMI7lD9M5loAT4TItflGlY9RyWURH1srOihK_VkWRui9lH3JNX6SQN9faMvYbJE69HjlkgKywrgjxU42sF2HNXFyrG49j9zurmNuyxN_HCnAaJxJokxYxUawItWiyLsr2iLrcl5TzwWq3Ps5A3T/s2000/IMG_1376.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="1500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKwRkv4cBBuJ4_NcQ9NuuXyFCPYAguWIl_LiC9a1EZXJMI7lD9M5loAT4TItflGlY9RyWURH1srOihK_VkWRui9lH3JNX6SQN9faMvYbJE69HjlkgKywrgjxU42sF2HNXFyrG49j9zurmNuyxN_HCnAaJxJokxYxUawItWiyLsr2iLrcl5TzwWq3Ps5A3T/s16000/IMG_1376.jpg" /></a></div><p></p><span><a name='more'></a></span><div style="margin-left: 80px; text-align: left;">
Adapted from <a href="https://pinchofyum.com/spicy-shrimp-veracruz" target="_blank">Pinch of Yum</a> - This was surprisingly delicious. I was skeptical with the raisins, but it's good. Really good.</div><hr />
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKwRkv4cBBuJ4_NcQ9NuuXyFCPYAguWIl_LiC9a1EZXJMI7lD9M5loAT4TItflGlY9RyWURH1srOihK_VkWRui9lH3JNX6SQN9faMvYbJE69HjlkgKywrgjxU42sF2HNXFyrG49j9zurmNuyxN_HCnAaJxJokxYxUawItWiyLsr2iLrcl5TzwWq3Ps5A3T/s16000/IMG_1376.jpg","name":"Shrimp Veracruz","yield":"4","author":{"@type":"Person","name":"JSG - Adapted from Pinch of Yum"},"recipeIngredient":["1 pound uncooked shrimp (see notes)","1 cup rice","8–10 sweet mini peppers, chopped","1/2 pint cherry tomatoes, halved","2 cloves garlic, minced","2 tablespoons pickled jalapeños (optional)","2 tablespoons capers","1/4 cup golden raisins","2 tablespoons olive oil","1 teaspoon dried oregano","1 tsp paprika","1/2 teaspoon salt","2 tablespoons red wine","1 cup water (see notes)","lemon or lime (optional)"],"recipeInstructions":["Add 2 cups of water to a small saucepan, bring to a boil. Add 1 tbsp of butter and 1/2 tsp of salt. When boiling is reached, add your rinsed rice, stir, lower heat and cook for 15 minutes or according to YOUR package directions.","In a 10\" skillet (or larger) heat some olive oil over medium high heat. Add the peppers, and allow them to develop a slight char on the edges, then turn the heat down to medium and cook for 5-10 minutes until soft.","Add the tomatoes, garlic, capers, raisins, oregano saute for 5-10 minutes until the tomatoes have broken down. Add the wine and water a little at a time and cook for another 5 minutes.","In a second non-stick skillet, heat some olive oil, over medium heat. Season the shrimp with salt, pepper, and paprika. Add to the skillet and cook until slightly browned, but not overcooked. Add the shrimp to the pepper/raising skillet and stir to coat in the juices."],"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmcardid="4695677905296" data-ccmcardnum="5" data-ccmcopat="1695677984727" data-ccme="a3J1bXBldGluYUBnbWFpbC5jb20" data-ccmuid="52WoeqydhlVncb9dYQbRB91BXHp2" style="min-height: 1502px;"></div><script async="" class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!--END The Recipe Box--><div class="blogger-post-footer">All images copyright JSGrey.</div>Krumpetinahttp://www.blogger.com/profile/07265456759235637284noreply@blogger.com0tag:blogger.com,1999:blog-903379239603673485.post-11623605246572696122023-09-08T18:45:00.006-04:002023-10-01T21:09:20.375-04:00Flounder with Couscous<div class="separator" style="clear: both;"><span><a name='more'></a></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwTV8at7Nctu-BL5HuaXeXoGJ-BbfowiGm-aCLQPQp1JcLW_m_ya8-QGWVL45v-fWVaMDZBGwyyUANCraBI9ZvasRBQvj0ICP2pOk4SaqsxSrG-psvx3GAqCVpcBuq9O1XCgNMpCy2v2nL-AXY1ohYXF3GIANch6YvOKVwTKfQMJSZVQsfTNgRxsQtpGEP/s1600/IMG_1355.jpg" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="2000" data-original-width="1500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwTV8at7Nctu-BL5HuaXeXoGJ-BbfowiGm-aCLQPQp1JcLW_m_ya8-QGWVL45v-fWVaMDZBGwyyUANCraBI9ZvasRBQvj0ICP2pOk4SaqsxSrG-psvx3GAqCVpcBuq9O1XCgNMpCy2v2nL-AXY1ohYXF3GIANch6YvOKVwTKfQMJSZVQsfTNgRxsQtpGEP/s1600/IMG_1355.jpg" /></a></div>
<div class="ccm-notes-inner" style="text-align: left;"><p style="margin-left: 40px; text-align: left;">Inspired by <a href="https://www.platingsandpairings.com/poached-fish-with-tomatoes-garlic-oil-lime/" target="_blank">Platings and Pairings</a></p><p style="margin-left: 40px; text-align: left;">This was delicious and will certainly make it again. A good fish recipe is hard to come by so it's a keeper.</p></div>
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<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwTV8at7Nctu-BL5HuaXeXoGJ-BbfowiGm-aCLQPQp1JcLW_m_ya8-QGWVL45v-fWVaMDZBGwyyUANCraBI9ZvasRBQvj0ICP2pOk4SaqsxSrG-psvx3GAqCVpcBuq9O1XCgNMpCy2v2nL-AXY1ohYXF3GIANch6YvOKVwTKfQMJSZVQsfTNgRxsQtpGEP/s1600/IMG_1355.jpg","name":"Flounder with Couscous","cookTime":"PT35M","totalTime":"PT35M","yield":"2","author":{"@type":"Person","name":"JSG"},"recipeIngredient":["1 ¼ pounds white fish (I used flounder)","1/2 cup cherry tomatoes, halved","4 cloves garlic, thinly sliced","1 large shallot, thinly sliced","1 cups chicken broth","1 ½ teaspoons fish sauce (I used soy)","½ cup cilantro leaves","1 limes (halved)","1/4 cup olive oil","1/2 tsp red pepper flakes","Salt and pepper","Couscous:","2 cups Israeli couscous","2 Tablespoons olive oil","2 ¼ cups chicken broth"],"recipeInstructions":["Heat the olive oil in a non-stick skillet over medium heat. Add the garlic and shallots and cook, stirring often, until golden. About 5-10 minutes. Add the pepper flakes, remove all of this mixture to a small heat proof bowl. The shallots and the garlic should be crispy at this point.","Add back 2 tbsp of the olive oil from the heat proof bowl, into a smaller non-stock pan, add the rinsed couscous and cook, stirring to brown until light golden. Add the broth, season with salt and pepper. Bring to a boil, and simmer for 10 minutes with a lid on. Set aside, while the fish cooks. All of the liquid should be absorbed.","In the skillet that cooked the shallots, add 1 tbsp of the chili oil from the bowl, the tomatoes and salt and pepper. Cook for about 5 minutes, then begin smushing the tomatoes around until they become a little more like a sauce. Add the fish sauce (soy), chicken broth and cook for 3-5 minutes, reducing the mixture to it's slightly thick and has lost a lot of the water content.","Season the fish with salt and pepper. Place the fish into the skillet on top of the tomato mixture, cover the skillet, reduce the heat to medium low and cook until the fish is completely cooked through, 6-10 minutes depending on the thickness of the fish you choose.","To serve, divide the couscous between plates, place a piece of the fish slightly on top, then add some of the tomato mixture on top. Drizzle some of the crispy shallots and garlic on top, squeeze some lime juice, and garnish with some chopped cilantro."],"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmcardid="4695676668155" data-ccmcardnum="5" data-ccmcopat="1695676797159" data-ccme="a3J1bXBldGluYUBnbWFpbC5jb20" data-ccmuid="52WoeqydhlVncb9dYQbRB91BXHp2" style="min-height: 1777px;"></div><script async="" class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!--END The Recipe Box--><div class="blogger-post-footer">All images copyright JSGrey.</div>Krumpetinahttp://www.blogger.com/profile/07265456759235637284noreply@blogger.com0tag:blogger.com,1999:blog-903379239603673485.post-7919893349550097612023-06-20T14:20:00.020-04:002023-07-12T07:45:36.959-04:00Dan Dan Noodles<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ocoabwH7INDUvsXNxEaYn4P8Ox9RWreV0sZatXLRWj2_J6pW4ONPWJVFBvulEPLwDBEfY5FM6wJTQNmFPiHumJNgYy7BEKfE1J4yWN-RLbfpT-9c3VyjGjCrwzNQaM14bwEqP-eZtPkdbcAqitelj6V15mhWfeQMquuLqJdqutLmU9rzss04EGD9tQAU/s2000/IMG_0709.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ocoabwH7INDUvsXNxEaYn4P8Ox9RWreV0sZatXLRWj2_J6pW4ONPWJVFBvulEPLwDBEfY5FM6wJTQNmFPiHumJNgYy7BEKfE1J4yWN-RLbfpT-9c3VyjGjCrwzNQaM14bwEqP-eZtPkdbcAqitelj6V15mhWfeQMquuLqJdqutLmU9rzss04EGD9tQAU/s16000/IMG_0709.jpg" /></a></div>
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<!-- START The Recipe Box --><script type='application/ld+json' class='ccm-schema'>{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ocoabwH7INDUvsXNxEaYn4P8Ox9RWreV0sZatXLRWj2_J6pW4ONPWJVFBvulEPLwDBEfY5FM6wJTQNmFPiHumJNgYy7BEKfE1J4yWN-RLbfpT-9c3VyjGjCrwzNQaM14bwEqP-eZtPkdbcAqitelj6V15mhWfeQMquuLqJdqutLmU9rzss04EGD9tQAU/s16000/IMG_0709.jpg","name":"Dan Dan Noodles","author":{"@type":"Person","name":"jsg"},"recipeIngredient":["Fresh Ingredients:","1 lb. ground pork (or chicken)","6 cloves garlic, thinly sliced or smashed","2 cups fresh baby spinach, roughly chopped","2 cups mixed mushrooms, chopped","1 medium shallot, chopped","4 green onions, chopped","Pantry Ingredients:","8 ounces Chinese style egg noodles, or rice noodles","2 1/2 cups low sodium chicken broth","black pepper","Sauce Ingredients:","1/2 cup low sodium soy sauce","1/4 cup hoisin sauce (make sure to use GF, if needed","1 tablespoon honey","2 tablespoons rice vinegar","3 tablespoons creamy peanut butter or tahini"],"recipeInstructions":["Sauce: Combine the soy sauce, hoisin sauce, honey, vinegar, peanut butter/tahini, and 1/3 cup water in a bowl. Whisk to combine.","Bring a pot of water to boil - use only 1 tsp of salt in the cooking water - the dish is salted by the soy sauce. Cook the egg/rice noodles according to package directions. Drain and set aside.","Using the same saucepan you used for noodles, add the chicken broth and half of the sauce mixture you made early. Bring to a boil, add the spinach and simmer on low, keeping warm as the pork cooks.","In a saucepan, add the pork and begin breaking it up and cooking over medium high heat. When beginning to brown, add the mushrooms and the shallots and cook well, this extra cooking time will add a little crispy bit to the pork. Season with black pepper.","Stir in the remaining sauce, stirring well. The mixture should be simmering immediately - continue to cook until the sauce mixture gets reduced and is starting to look sticky.","Ladle some broth into a wide mouth bowl, add your noodles, then top with the crispy pork and mushroom. Garnish with some green onions."],"prepTime":"PT15M","cookTime":"PT15M","totalTime":"PT30M","description":"Having never heard of Dan Dan Noodles, it's now one of our favorites. Dinner in 30!","yield":"4","url":"https://www.tinkskitchen.com/2023/06/dan-dan-noodles.html","keywords":"Dinner, Asian, 30 Minute Meal,","recipeCategory":"Dinner, Asian, Forever Recipe","recipeCuisine":"Asian","@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmuid="52WoeqydhlVncb9dYQbRB91BXHp2" data-ccmcardid="2622639737759" data-ccme="a3J1bXBldGluYUBnbWFpbC5jb20" data-ccmcardnum="5" data-ccmcopat="1689162315985"style="min-height: 1878px;"></div><script async class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!-- END The Recipe Box --><div class="blogger-post-footer">All images copyright JSGrey.</div>Krumpetinahttp://www.blogger.com/profile/07265456759235637284noreply@blogger.com0tag:blogger.com,1999:blog-903379239603673485.post-63161996381640970332023-06-15T14:14:00.002-04:002023-10-01T21:00:22.980-04:00Golden Boursin Buttermilk Biscuits<p></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOLMxNLJKQvSIJUzre6fxQQIZ1WSsckBNhBlDQqgPi3LDVRI0X4jnRTvQcR1Acr_Lb32S5urrBqlqIeB6RWP1_qoEX7nfCpvi_rxSSYFPsKKtUTx-fljHV6ggP4JYijv8Q3RaeBcLebKKYli6PnmstfHqEKk_6MNEyAwekD63EoFMBLsDWjaKgf6bGvOJh/s2000/IMG_0688boursin-biscuits.jpg" style="font-family: inherit; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="1500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOLMxNLJKQvSIJUzre6fxQQIZ1WSsckBNhBlDQqgPi3LDVRI0X4jnRTvQcR1Acr_Lb32S5urrBqlqIeB6RWP1_qoEX7nfCpvi_rxSSYFPsKKtUTx-fljHV6ggP4JYijv8Q3RaeBcLebKKYli6PnmstfHqEKk_6MNEyAwekD63EoFMBLsDWjaKgf6bGvOJh/s16000/IMG_0688boursin-biscuits.jpg" /></a></span></div><span style="font-family: inherit; font-size: small;"><a name='more'></a>
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These are really good and just a smidge different than morning biscuits. Credit to <a href="https://kitchenconfidante.com/boursin-garlic-herb-buttermilk-biscuits-recipe" target="_blank">Kitchen Confident.</a>
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<!-- START The Recipe Box --><script type='application/ld+json' class='ccm-schema'>{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOLMxNLJKQvSIJUzre6fxQQIZ1WSsckBNhBlDQqgPi3LDVRI0X4jnRTvQcR1Acr_Lb32S5urrBqlqIeB6RWP1_qoEX7nfCpvi_rxSSYFPsKKtUTx-fljHV6ggP4JYijv8Q3RaeBcLebKKYli6PnmstfHqEKk_6MNEyAwekD63EoFMBLsDWjaKgf6bGvOJh/s16000/IMG_0688boursin-biscuits.jpg","name":"Golden Boursin Buttermilk Biscuits","prepTime":"PT15M","cookTime":"PT20M","totalTime":"PT35M","yield":"8","author":{"@type":"Person","name":"JSG - Adapted"},"url":"https://www.tinkskitchen.com/2023/06/golden-boursin-buttermilk-biscuits.html","keywords":"Biscuits, Boursin Cheese biscuits, Flaky Biscuits","recipeCategory":"Dinner, Side Dish, Breads","recipeCuisine":"American","recipeIngredient":["2 cups all-purpose flour plus more for working the dough and cutting","1 tablespoon baking powder","1 teaspoon kosher salt","1/4 teaspoon baking soda","7 tbsp unsalted butter cold and cut into cubes, reserve 1 tbsp","5 oz Boursin Garlic and Herb cheese cold and cut into cubes","3 tablespoons sliced green onions","1 cup buttermilk","flakey sea salt for garnish"],"recipeInstructions":["Preheat the oven to 450, and line a baking sheet with parchment. Cut the butter into small cubes and set aside. Slice the green onions, then dice into a small dice.","In a mixing bowl, add the flour, baking powder, salt, baking soda and stir with a whisk.","Cut the butter into little cubes and add to the flour mixture and begin working with your hands to lift and pinch the butter into the flour mixture - you actually get a piece of that butter between your fingers and smear it with your other, almost like you are trying to make an under-flour snap. You COULD grate the butter if you were so inclined. This needs to be mixed to the point where most of the butter pieces have been reduced in size and are evenly distributed.","Add in the green onions, then crumble the boursin cheese into the mixture and mix to combine evenly. The dough will be sticky.","Move to a floured surface, sprinkle with flour and form the mixture into a rectangle. Cut into thirds, and stack. Using more flour if you need to, form the same rectangle and again, cut into thirds and stack. Finally, flatten into the rectangle again, about 1 inch thick. Cut into even pieces and place on the parchment paper.","Brush with buttermilk and bake for 10-15 minutes until thoroughly browned. Remove from the oven and brush with melted butter and crush some flakey sea salt on top."],"nutrition":{"calories":"296","proteinContent":"188","fatContent":"11","fiberContent":"1","cholesterolContent":"30","@type":"NutritionInformation"},"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmuid="52WoeqydhlVncb9dYQbRB91BXHp2" data-ccmcardid="4696208290428" data-ccme="a3J1bXBldGluYUBnbWFpbC5jb20" data-ccmcardnum="5" data-ccmcopat="1696208413304"style="min-height: 1626px;"></div><script async class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!-- END The Recipe Box --><div class="blogger-post-footer">All images copyright JSGrey.</div>Krumpetinahttp://www.blogger.com/profile/07265456759235637284noreply@blogger.com0tag:blogger.com,1999:blog-903379239603673485.post-25456215648912409532023-06-15T11:10:00.005-04:002023-10-01T20:55:49.420-04:00Turkey Burger Salads <p></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6vcTFvkHT0sjra96-dGTfCNZ6O8yeXjCnheh5MBwiOW06ELv-5sLh7pA85HIi-YFIPZbwiZqHFs2VV_CLhc0pUhNxexPlb7_-EU-kkG-C4WuWJ-_EXSBXiw99TBm7TxrJ-ho1RoeQuLeFKxsxdAB_Ht3rOc6LpwtGF0oUcN1jG1ZRrVwnB81VwKcYGVpW/s2000/IMG_0679%20-%20Turkey%20Burger%20Salad.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="1500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6vcTFvkHT0sjra96-dGTfCNZ6O8yeXjCnheh5MBwiOW06ELv-5sLh7pA85HIi-YFIPZbwiZqHFs2VV_CLhc0pUhNxexPlb7_-EU-kkG-C4WuWJ-_EXSBXiw99TBm7TxrJ-ho1RoeQuLeFKxsxdAB_Ht3rOc6LpwtGF0oUcN1jG1ZRrVwnB81VwKcYGVpW/s16000/IMG_0679%20-%20Turkey%20Burger%20Salad.jpg" /></a>
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There is nothing special going on here - this is a throw down for us - when either of us is too tired to do much of anything. I can't eat a ton of salad, but every couple of months or so, I will take a chance, and hope for the best.
</div><hr />
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"name":"Turkey Burger Salads","prepTime":"PT5M","cookTime":"PT15M","totalTime":"PT20M","yield":"2","author":{"@type":"Person","name":"JSG"},"url":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6vcTFvkHT0sjra96-dGTfCNZ6O8yeXjCnheh5MBwiOW06ELv-5sLh7pA85HIi-YFIPZbwiZqHFs2VV_CLhc0pUhNxexPlb7_-EU-kkG-C4WuWJ-_EXSBXiw99TBm7TxrJ-ho1RoeQuLeFKxsxdAB_Ht3rOc6LpwtGF0oUcN1jG1ZRrVwnB81VwKcYGVpW/s16000/IMG_0679%20-%20Turkey%20Burger%20Salad.jpg","keywords":"Turkey Burgers, Salad, Light Dinner, Salad for Dinner","recipeCategory":"Dinner, Salad","recipeCuisine":"American","recipeIngredient":["Salad - however you like it.","Salad Dressing - whichever you prefer","Frozen Turkey Burgers","Smidge of olive oil","Salt, pepper, garlic powder"],"recipeInstructions":["Wash and spin dry your salad mix - and add what you love.","In a medium non stick skillet, brush the burger on both sides with olive oil. Sprinkle your seasonings on one side, then flip and season the other side immediately. (This way you can put away your spices). Cook until internal is 165, then remove to a cutting board and chop into pieces and top your salad with the burger pieces."],"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6vcTFvkHT0sjra96-dGTfCNZ6O8yeXjCnheh5MBwiOW06ELv-5sLh7pA85HIi-YFIPZbwiZqHFs2VV_CLhc0pUhNxexPlb7_-EU-kkG-C4WuWJ-_EXSBXiw99TBm7TxrJ-ho1RoeQuLeFKxsxdAB_Ht3rOc6LpwtGF0oUcN1jG1ZRrVwnB81VwKcYGVpW/s16000/IMG_0679%20-%20Turkey%20Burger%20Salad.jpg","@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmcardid="4696207135213" data-ccmcardnum="5" data-ccmcopat="1696208094808" data-ccme="a3J1bXBldGluYUBnbWFpbC5jb20" data-ccmuid="52WoeqydhlVncb9dYQbRB91BXHp2" style="min-height: 1038px;"></div><script async="" class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!--END The Recipe Box-->
<div class="blogger-post-footer">All images copyright JSGrey.</div>Krumpetinahttp://www.blogger.com/profile/07265456759235637284noreply@blogger.com0tag:blogger.com,1999:blog-903379239603673485.post-7598140073380042702023-06-13T19:32:00.008-04:002023-10-01T20:37:46.465-04:00Corn and Poblano Quesadillas (Sheet Pan)<p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjDNSrHSvo61mq_lEcLnp3waenLktL188LqAMnvlgkRYmqWfg0GYLPggO-6-nrQYmPwzPi0rXEF834EU2TlSsivdP2BmwtMETSHdauw4JpyuYtBrm_mvVtCQAeiJtLYwsJqu8hPdB2iLptnwJaU3pGft1L1KUknHwtMSheQcdaeDVxTCvfzOTRSt7QYRAQ/s2000/IMG_0659.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="1500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjDNSrHSvo61mq_lEcLnp3waenLktL188LqAMnvlgkRYmqWfg0GYLPggO-6-nrQYmPwzPi0rXEF834EU2TlSsivdP2BmwtMETSHdauw4JpyuYtBrm_mvVtCQAeiJtLYwsJqu8hPdB2iLptnwJaU3pGft1L1KUknHwtMSheQcdaeDVxTCvfzOTRSt7QYRAQ/s16000/IMG_0659.jpg" /></a></div></div><span><a name='more'></a></span>
<span style="mso-spacerun: yes;"></span><span style="font-family: inherit;">This was the first time I made oven
quesadillas as opposed to cooking one by one on a comal - I am pretty sure I am
never going back to that method.<span style="mso-spacerun: yes;"> </span>This
was easy, efficient, and everyone got to eat at the same time.<span style="mso-spacerun: yes;"> </span>Win Win.<span style="mso-spacerun: yes;">
</span>Inspired by What's Gaby Cooking.<span style="mso-spacerun: yes;"> <br /> </span></span>
<br />See previous post here:<span style="mso-spacerun: yes;"> </span><a href="https://www.tinkskitchen.com/2018/03/no-419-corn-and-poblano-quesadillas.html">Corn
and Poblano Quesadilla</a>
<hr />
<!-- START The Recipe Box --><script type='application/ld+json' class='ccm-schema'>{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjDNSrHSvo61mq_lEcLnp3waenLktL188LqAMnvlgkRYmqWfg0GYLPggO-6-nrQYmPwzPi0rXEF834EU2TlSsivdP2BmwtMETSHdauw4JpyuYtBrm_mvVtCQAeiJtLYwsJqu8hPdB2iLptnwJaU3pGft1L1KUknHwtMSheQcdaeDVxTCvfzOTRSt7QYRAQ/s16000/IMG_0659.jpg","name":"Corn and Poblano Quesadillas (Sheet Pan)","prepTime":"PT30M","cookTime":"PT15M","totalTime":"PT45M","yield":"4","author":{"@type":"Person","name":"JSG - Adapted"},"url":"https://www.tinkskitchen.com/2023/06/corn-and-poblano-quesadillas-sheet-pan.html","keywords":"Mexican Food, Quesadillas, Comfort Food, Spicy","recipeCategory":"Dinner, Vegetarian","recipeCuisine":"Mexican","recipeIngredient":["2 poblano peppers, roasted, peeled, sliced","3 ears of corn, roasted, cut off the cob","3 cups Monterey Jack Cheese","1/2 red onion, sliced thin","5 tbsp Cilantro, minced (more if you like)","Garlic Powder, Salt, Pepper","olive oil","1-2 tsp spreadable butter","6 flour tortillas"],"recipeInstructions":["Preheat oven to 425 on roast. Place the pepper and the corn on a sheet pan, and very lightly drizzle with olive oil and some salt. Keeping an eye on the poblano as it cooks, when the skin is bubbled and may start to black, remove and allow to cool. Continue to cook the corn until it starts to have just a small amount of color.","While the corn and poblanos are cooking, grate the cheese into a bowl and set aside.","When the corn is cooked, use a knife to remove the kernels to a bowl. Peel the poblano to remove the skin, slice open and remove the seeds, then slice thin and add to the corn bowl. Season with Salt, pepper and garlic powder. Add the chopped cilantro and stir well to combine.","To make the quesadillas - lay open a tortilla, sprinkle a small amount of cheese on half only, then add the corn and poblano mixture and top with another sprinkle of cheese. Fold this unit in half, and using a small knife, butter the tortilla on both sides with a very small amount of the butter - as small as you can get by with. Set aside and assemble the rest of the quesadillas.","Using the same sheet pan, lay a piece of parchment down, and arrange the prepared quesadillas. Lower the heat of the oven to 350 while you finish assembling your quesadillas.","Bake at 350 for 8-10 minutes, flip and bake another 5 minutes. You will need to check your quesadillas, as your oven may run hotter or colder than mine. You will know they are down, when they slightly puff and begin browning.","Serve with Salsa, sour cream, green salsa if you prefer and sprinkle with a small bit of cilantro. Enjoy!"],"nutrition":{"calories":"569","proteinContent":"28","fatContent":"34","fiberContent":"4","cholesterolContent":"77","@type":"NutritionInformation"},"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmuid="52WoeqydhlVncb9dYQbRB91BXHp2" data-ccmcardid="4696206938768" data-ccme="a3J1bXBldGluYUBnbWFpbC5jb20" data-ccmcardnum="5" data-ccmcopat="1696207060532"style="min-height: 1727px;"></div><script async class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!-- END The Recipe Box -->
<div class="blogger-post-footer">All images copyright JSGrey.</div>Krumpetinahttp://www.blogger.com/profile/07265456759235637284noreply@blogger.com0tag:blogger.com,1999:blog-903379239603673485.post-46761822840715219172023-06-13T19:06:00.002-04:002023-10-01T20:33:00.897-04:00Pork Green Chili<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Ldtf3lSKjraHKlK35X9ufBFW7El2MDgvGXySCXY4ulJNMVTzSnDmNokoa_YMSQDIjtOx3G-nFsU944U2pA8JvJqMRmF4KsuQgc5Kl2836SBRW4vrZ4eEMIX7OwyFXusmkM0WUtL9eeqqlRl5CVZAokImgxRwb_g37FAYcyXMwzqUkLrEzZquEmKTixXe/s2000/IMG_0657.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="1500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Ldtf3lSKjraHKlK35X9ufBFW7El2MDgvGXySCXY4ulJNMVTzSnDmNokoa_YMSQDIjtOx3G-nFsU944U2pA8JvJqMRmF4KsuQgc5Kl2836SBRW4vrZ4eEMIX7OwyFXusmkM0WUtL9eeqqlRl5CVZAokImgxRwb_g37FAYcyXMwzqUkLrEzZquEmKTixXe/s16000/IMG_0657.jpg" /></a></div><span><a name='more'></a></span>
This was super good.<span style="mso-spacerun: yes;"> </span>The original recipe called for chicken, but
being the lazy person I seem to be, I had what I thought was some frozen
boneless chicken thighs, turned out to be a small portion of a pork loin that I
had frozen - so pork it was.<span style="mso-spacerun: yes;"> </span><br /><br />I also have
some dried hatch green chile, that I generously sprinkled in thinking that
since it was 2 years old, it had lost some of it's kick.<span style="mso-spacerun: yes;"> </span>No, it had not.<span style="mso-spacerun: yes;"> </span>Great stuff!<span style="mso-spacerun: yes;">
</span>Order from Spices Inc.<span style="mso-spacerun: yes;"> </span>Anyway -
was so hot, I literally could not eat it the next day after the flavors came
together as they always do with soups and chili's as they continue to spice
bloom in the fridge overnight.<span style="mso-spacerun: yes;"> </span>It's a
keeper. Credit to<a href="https://themodernproper.com/" target="_blank"> Modern Proper.</a>
<hr />
<!-- START The Recipe Box --><script type='application/ld+json' class='ccm-schema'>{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Ldtf3lSKjraHKlK35X9ufBFW7El2MDgvGXySCXY4ulJNMVTzSnDmNokoa_YMSQDIjtOx3G-nFsU944U2pA8JvJqMRmF4KsuQgc5Kl2836SBRW4vrZ4eEMIX7OwyFXusmkM0WUtL9eeqqlRl5CVZAokImgxRwb_g37FAYcyXMwzqUkLrEzZquEmKTixXe/s16000/IMG_0657.jpg","name":"Pork Green Chili Stew","prepTime":"PT15M","cookTime":"PT30M","totalTime":"PT45M","yield":"8","author":{"@type":"Person","name":"JSG - Adapted"},"url":"https://www.tinkskitchen.com/2023/06/pork-green-chili.html","keywords":"Green Chile Stew, Pork Green Chile, Mexican Soup","recipeCategory":"Dinner, Soup","recipeCuisine":"Mexican","recipeIngredient":["-----Fresh Ingredients","3 cups shredded pork (or chicken)","1 yellow onion, chopped","4 cloves garlic, minced","2 small zucchini, sliced","2 green bell peppers, diced","-----Pantry Items","2 tsp olive oil","1 can green enchilada sauce or jar of salsa verde","1 4 oz can green chiles - or 2 diced green chili fresh/frozen","1 can great white northern beans, drained and rinsed","4 cups chicken stock","Salt/pepper","-----Optional Toppings:","Avocado, diced","Radish, sliced thin","Sour Cream, thinned with milk, and drizzled","Tortilla Chips"],"recipeInstructions":["In a 3 quart or larger sauce pan, using medium heat, add the onions and saute for 5 minutes or until softened. Add the garlic, saute for 2 more minutes. Add the green peppers and cook an additional 5 minutes.","Add the remaining ingredients and bring to a simmer for 30 minutes or until the zucchini is softened. Adjust seasonings and serve."],"nutrition":{"calories":"280","proteinContent":"16","fatContent":"12","fiberContent":"2","cholesterolContent":"43","@type":"NutritionInformation"},"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmuid="52WoeqydhlVncb9dYQbRB91BXHp2" data-ccmcardid="4696206612658" data-ccme="a3J1bXBldGluYUBnbWFpbC5jb20" data-ccmcardnum="5" data-ccmcopat="1696206775437"style="min-height: 1606px;"></div><script async class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!-- END The Recipe Box -->
<div class="blogger-post-footer">All images copyright JSGrey.</div>Krumpetinahttp://www.blogger.com/profile/07265456759235637284noreply@blogger.com0tag:blogger.com,1999:blog-903379239603673485.post-66193220975860416992023-06-12T10:58:00.002-04:002023-10-01T20:28:50.506-04:00Chicken Patty with Rosemary and Lemon<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq_2y-zJHsK4S2NnNWtLlXQWw2lHILtnzbiwkhVmFWzOnTMKBy2rTFgHycwnDDm27xEW11E7xw38af5RxjutSU3YSGCgj--cFJLwBI-6Pqq2Y1-8kivyo7YCkSbefMqkGN4Op4dLoePCki1yxd3NzbVfV_sJ2KCHvgN5GK_7zPp6kHXVE-sTNoZk__-i5u/s2000/IMG_0647-chicken%20patty.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="1500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq_2y-zJHsK4S2NnNWtLlXQWw2lHILtnzbiwkhVmFWzOnTMKBy2rTFgHycwnDDm27xEW11E7xw38af5RxjutSU3YSGCgj--cFJLwBI-6Pqq2Y1-8kivyo7YCkSbefMqkGN4Op4dLoePCki1yxd3NzbVfV_sJ2KCHvgN5GK_7zPp6kHXVE-sTNoZk__-i5u/s16000/IMG_0647-chicken%20patty.jpg" /></a></div><span><a name='more'></a></span>
Serve with your favorite sides, mashed
potatoes are a MUST, and a green vegetable of your choice is always good.<span style="mso-spacerun: yes;"> </span>Roasted carrots would also be good, and if
using carrots, I would add some thyme or ground sage to the ground chicken. <a href="https://www.thedaleyplate.com/blog/rosemary-lemon-chicken-patties" target="_blank">Credit to The Daley Plate.</a>
<hr />
<!-- START The Recipe Box --><script type='application/ld+json' class='ccm-schema'>{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq_2y-zJHsK4S2NnNWtLlXQWw2lHILtnzbiwkhVmFWzOnTMKBy2rTFgHycwnDDm27xEW11E7xw38af5RxjutSU3YSGCgj--cFJLwBI-6Pqq2Y1-8kivyo7YCkSbefMqkGN4Op4dLoePCki1yxd3NzbVfV_sJ2KCHvgN5GK_7zPp6kHXVE-sTNoZk__-i5u/s16000/IMG_0647-chicken%20patty.jpg","name":"Chicken Patty with Rosemary and Lemon","prepTime":"PT5M","cookTime":"PT20M","totalTime":"PT25M","yield":"4","author":{"@type":"Person","name":"JSG - Adapted"},"url":"https://www.tinkskitchen.com/2023/06/chicken-patty-with-rosemary-and-lemon.html","keywords":"Chicken Dinner, Ground Chicken, Comfort Food, Easy, 30 Minute Dinner","recipeCategory":"Dinner","recipeCuisine":"American","recipeIngredient":["1 lb. ground chicken","2 tbsp sour cream","2 tsp chopped fresh rosemary","1 1/4 teaspoons kosher salt","1/2 teaspoon cayenne pepper","2 teaspoons fresh garlic paste (Or mince 2-3 large cloves very finely)","Zest of 1 medium sized lemon","2 tablespoons chopped chives"],"recipeInstructions":["Add the ground chicken and the rest of the ingredients to a mixing bowl. Using your hands, gently mix all of the ingredients together completely. Divide and shape into 4 patties.","In a Non-stick or cast iron pan, drizzle a little olive oil in the bottom, then add the patties, and cook, turning every 3 minutes or so until browned and cooked through. Chicken is done when it reaches a temperature of 165 - always check this. Please."],"nutrition":{"calories":"180","proteinContent":"20","fatContent":"10","fiberContent":"0","cholesterolContent":"101","@type":"NutritionInformation"},"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmuid="52WoeqydhlVncb9dYQbRB91BXHp2" data-ccmcardid="4696206427620" data-ccme="a3J1bXBldGluYUBnbWFpbC5jb20" data-ccmcardnum="5" data-ccmcopat="1696206525766"style="min-height: 1235px;"></div><script async class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!-- END The Recipe Box -->
<div class="blogger-post-footer">All images copyright JSGrey.</div>Krumpetinahttp://www.blogger.com/profile/07265456759235637284noreply@blogger.com0tag:blogger.com,1999:blog-903379239603673485.post-16914954544199464492023-06-09T09:38:00.003-04:002023-10-01T20:25:17.497-04:00Balsamic Halibut with Tomatoes and Capers<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWvxjZjRm2PUVnAaensnkfuMosCO1oNmDFAc4eZhT2VCO3zohSfZK9UtSAuY9Pe9NM8mxTnN9aLmevx9hkV-HjqgrA8KSh-JdQa2spy9ASQnd7nAdW6CXLSLepTkYYCJClCKLkOfBT6uMYHBnEZtzb35o3n9UGvtwjFz_rg9qYdDAYfUW6obFletf85g4E/s2000/IMG_0635-balsamic%20halibut.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="1500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWvxjZjRm2PUVnAaensnkfuMosCO1oNmDFAc4eZhT2VCO3zohSfZK9UtSAuY9Pe9NM8mxTnN9aLmevx9hkV-HjqgrA8KSh-JdQa2spy9ASQnd7nAdW6CXLSLepTkYYCJClCKLkOfBT6uMYHBnEZtzb35o3n9UGvtwjFz_rg9qYdDAYfUW6obFletf85g4E/s16000/IMG_0635-balsamic%20halibut.jpg" /></a></div><span><a name='more'></a></span>
I used a brown and wild rice mixture to pair with this dish and it was a great choice. Another good choice would be some farro with some toasted pine nuts, or a short cut rigatoni, and last but not least a cavatappi. Add a salad and you are good to go. Previously made here: <a href="https://www.tinkskitchen.com/2013/03/balsamic-halibut-with-tomatoes-and.html" target="_blank">Balsamic Halibut with Tomatoes and Capers</a><br />
<hr />
<!-- START The Recipe Box --><script type='application/ld+json' class='ccm-schema'>{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWvxjZjRm2PUVnAaensnkfuMosCO1oNmDFAc4eZhT2VCO3zohSfZK9UtSAuY9Pe9NM8mxTnN9aLmevx9hkV-HjqgrA8KSh-JdQa2spy9ASQnd7nAdW6CXLSLepTkYYCJClCKLkOfBT6uMYHBnEZtzb35o3n9UGvtwjFz_rg9qYdDAYfUW6obFletf85g4E/s16000/IMG_0635-balsamic%20halibut.jpg","name":"Balsamic Halibut with Tomatoes and Capers","prepTime":"PT5M","cookTime":"PT20M","totalTime":"PT25M","yield":"2","author":{"@type":"Person","name":"JSG"},"url":"https://www.tinkskitchen.com/2023/06/balsamic-halibut-with-tomatoes-and.html","keywords":"Fancy Fish Dinner, Seafood, 30 Minute Dinner","recipeCategory":"Dinner, Seafood","recipeCuisine":"American","recipeIngredient":["2 tbsp extra virgin olive oil","2 halibut filets, substitute cod, tilapia, barramundi, mahi mahi","2 garlic cloves, crushed","2 shallots, minced","2 Roma tomatoes, chopped","2 tbsp capers","1/4 cup white wine","kosher salt and fresh black pepper","3 tsp balsamic vinegar"],"recipeInstructions":["In a small bowl, combine chopped tomatoes, capers, balsamic vinegar, garlic, salt and pepper; set aside.","Lightly sprinkle halibut with salt and pepper. Shake flour on both sides of halibut shaking excess off. In a large non-stick pan, heat oil and butter over medium-high heat. Add halibut and cook on one side, without flipping, for 3 minutes. Turn fish and cook for 2 minutes longer. Remove to a small dish.","Add tomato-caper mixture and cook for 5-10 minutes, mashing with a silicone fork until the tomatoes have started to form a sauce. Add the wine and reduce until almost gone.","Return the fish to the pan to warm through and serve."],"nutrition":{"calories":"335","proteinContent":"33","fatContent":"15","fiberContent":"2","cholesterolContent":"124","@type":"NutritionInformation"},"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmuid="52WoeqydhlVncb9dYQbRB91BXHp2" data-ccmcardid="4696206098965" data-ccme="a3J1bXBldGluYUBnbWFpbC5jb20" data-ccmcardnum="5" data-ccmcopat="1696206309984"style="min-height: 1305px;"></div><script async class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!-- END The Recipe Box --><div class="blogger-post-footer">All images copyright JSGrey.</div>Krumpetinahttp://www.blogger.com/profile/07265456759235637284noreply@blogger.com0tag:blogger.com,1999:blog-903379239603673485.post-27179302354901714752023-06-09T07:23:00.008-04:002023-10-01T20:19:59.302-04:00Beekman's Corn Soup<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL_nZbE3gn_Sm5LvvsvaTCRMwnZVa9_2vzuYPd0UwwvBzSO2mE95uxXnbaoWCmI60lP9umQckMRs2Me-vYX2lD_BlxyNUxCIMGymbCdyvI342Xt8mWjZh4F4ktqndEAvekHtMOxI6TfuZY1hj835tub1bweC-nVOFFXVSGguoFgQ3GM4gtD6QFrMiN7RkL/s2000/IMG_0618.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="1500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL_nZbE3gn_Sm5LvvsvaTCRMwnZVa9_2vzuYPd0UwwvBzSO2mE95uxXnbaoWCmI60lP9umQckMRs2Me-vYX2lD_BlxyNUxCIMGymbCdyvI342Xt8mWjZh4F4ktqndEAvekHtMOxI6TfuZY1hj835tub1bweC-nVOFFXVSGguoFgQ3GM4gtD6QFrMiN7RkL/s16000/IMG_0618.jpg" /></a></div><span><a name='more'></a></span>
<br>
have had this recipe for quite some time, not sure who Beekman is, but the link I had did not lead to the recipe - but rather some outdoorsman type shopping website - which I am sure it was on at some point, but thanks to ONENOTE, I had the recipe still, and now entered into the Paprika app.
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<!-- START The Recipe Box --><script type='application/ld+json' class='ccm-schema'>{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL_nZbE3gn_Sm5LvvsvaTCRMwnZVa9_2vzuYPd0UwwvBzSO2mE95uxXnbaoWCmI60lP9umQckMRs2Me-vYX2lD_BlxyNUxCIMGymbCdyvI342Xt8mWjZh4F4ktqndEAvekHtMOxI6TfuZY1hj835tub1bweC-nVOFFXVSGguoFgQ3GM4gtD6QFrMiN7RkL/s16000/IMG_0618.jpg","name":"Beekman's Corn Soup","prepTime":"PT20M","cookTime":"PT30M","totalTime":"PT50M","yield":"8","author":{"@type":"Person","name":"JSG"},"url":"https://www.tinkskitchen.com/2023/06/beekmans-corn-soup.html","keywords":"Soup, Winter, Fall, Corn Soup","recipeCategory":"Dinner, Soup","recipeCuisine":"American","recipeIngredient":["3 ears corn, husked","1 poblano pepper, cut into ¼-inch dice","1 small red bell pepper, cut into ¼-inch dice","2 tbsp olive oil","3 cups water","2 T. unsalted butter","½ cup finely chopped red onion","2 garlic cloves, thinly sliced","¼ tsp chipotle chile powder","¾ tsp coarse (kosher) salt","½ cup heavy cream","Sprinkle of Cotija Cheese"],"recipeInstructions":["Preheat the oven to 375 degrees.","Using a sharp knife, scrape the kernels off the corn and place into a bowl. Place the cobs into a saucepan, cover with water and bring to a boil for about 20 minutes.","Dice the poblanos and the bell peppers and place into the bowl with the corn. Season with some salt and pepper, drizzle with olive oil and mix.","Spread the mixture onto a parchment lined baking sheet and place in the oven for about 20 minutes.","Strain the corncob broth and set aside. Using the same saucepan as the broth, add the onion and sauté until starting to soften, add the garlic and cook for an additional minute. Add the corn and poblano mixture, the chipotle powder, then the corn broth. Season with salt and pepper and bring to a boil.","Allow some of the liquid to boil off, then add back in the heavy cream to thicken. Check the seasonings and serve."],"nutrition":{"calories":"157","proteinContent":"2","fatContent":"13","fiberContent":"1","cholesterolContent":"28","@type":"NutritionInformation"},"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmuid="52WoeqydhlVncb9dYQbRB91BXHp2" data-ccmcardid="4696205864498" data-ccme="a3J1bXBldGluYUBnbWFpbC5jb20" data-ccmcardnum="5" data-ccmcopat="1696205993936"style="min-height: 1412px;"></div><script async class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!-- END The Recipe Box -->
<div class="blogger-post-footer">All images copyright JSGrey.</div>Krumpetinahttp://www.blogger.com/profile/07265456759235637284noreply@blogger.com0tag:blogger.com,1999:blog-903379239603673485.post-84301199767824013092023-06-08T06:41:00.002-04:002023-10-01T20:14:14.288-04:00Ground Beef Quesadillas<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwpvM119wmCKIFA7MOkBwPpZm7_cNK2dg_-z9xx92pLSRdNr98aRM3Uj_vR_Bu_CNQz6cMcgtCwkpglrEjXpuBQZLP8pV-TzqddcjMjuAnFNN8REFsUQlUYg1tl3BrWzruZWu6hglBtBgNvZa6eaFfJVjXoHfPIGiATumnYhAxAQsMJxxReVUoQu2VIShv/s2000/IMG_0625.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="1500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwpvM119wmCKIFA7MOkBwPpZm7_cNK2dg_-z9xx92pLSRdNr98aRM3Uj_vR_Bu_CNQz6cMcgtCwkpglrEjXpuBQZLP8pV-TzqddcjMjuAnFNN8REFsUQlUYg1tl3BrWzruZWu6hglBtBgNvZa6eaFfJVjXoHfPIGiATumnYhAxAQsMJxxReVUoQu2VIShv/s16000/IMG_0625.jpg" /></a></div><span><a name='more'></a></span>
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These used the leftover ground beef from the beef enchiladas, linked above. If you wished to make the full pound of ground beef for the quesadillas, use the linked recipe for amounts and seasonings. As a household of 2, we can get away with using 1/2 lb of ground beef for the enchiladas and the remaining half for the quesadillas.
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<!-- START The Recipe Box --><script type='application/ld+json' class='ccm-schema'>{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwpvM119wmCKIFA7MOkBwPpZm7_cNK2dg_-z9xx92pLSRdNr98aRM3Uj_vR_Bu_CNQz6cMcgtCwkpglrEjXpuBQZLP8pV-TzqddcjMjuAnFNN8REFsUQlUYg1tl3BrWzruZWu6hglBtBgNvZa6eaFfJVjXoHfPIGiATumnYhAxAQsMJxxReVUoQu2VIShv/s16000/IMG_0625.jpg","name":"Ground Beef Quesadillas","prepTime":"PT10M","cookTime":"PT10M","totalTime":"PT20M","yield":"4","author":{"@type":"Person","name":"JSG"},"url":"https://www.tinkskitchen.com/2023/06/ground-beef-quesadillas.html","keywords":"Mexican Food, Dinner in 30, Comfort Food","recipeCategory":"Dinner","recipeCuisine":"Mexican","recipeIngredient":["Leftover ground beef from Beef Enchiladas","1/4 red onion, diced","1/2 Bell pepper, diced","1 cup cheddar or monterey jack cheese, grated","6 flour tortillas","1 tsp butter","-----For Serving:","Sliced Avocado, or Guacamole","Sour Cream","Salsa","Diced Jalepeno"],"recipeInstructions":["Using the leftover ground beef (enchiladas) place a small amount of cheese on half of your flour tortilla, then add the ground beef mixture. Sprinkle some of the red onion and bell pepper, and then more cheese on top.","Fold the tortilla in half, and place on a sheet pan with parchment paper. I swear the easiest way to butter the tortilla just slightly is with your clean finger - but feel free to use a knife.","Bake at 350 for 8-10 minutes, checking midway through so you don't over brown, the flip and bake for an additional 5 minutes."],"nutrition":{"calories":"321","proteinContent":"15","fatContent":"18","fiberContent":"2","cholesterolContent":"45","@type":"NutritionInformation"},"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmuid="52WoeqydhlVncb9dYQbRB91BXHp2" data-ccmcardid="4696205516804" data-ccme="a3J1bXBldGluYUBnbWFpbC5jb20" data-ccmcardnum="5" data-ccmcopat="1696205649784"style="min-height: 1349px;"></div><script async class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!-- END The Recipe Box -->
<div class="blogger-post-footer">All images copyright JSGrey.</div>Krumpetinahttp://www.blogger.com/profile/07265456759235637284noreply@blogger.com0tag:blogger.com,1999:blog-903379239603673485.post-33887879150402516572023-06-06T06:06:00.002-04:002023-10-01T20:08:36.824-04:00Ground Beef Enchiladas with Chili Gravy Pan Sauce<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjSL-6ymyrHk5ukePqaBq7URbc0G9rCord9loaL9eqyMeb7DPCUeNzKUgPH067Si_T8KlzW8-s-AKfe7mhFFD32Vy2njAKYy3aC3EpXj4eRljheeM0bSBg5RuGZZRBvYPbXIKtJKInZpglVnkgj6SSg-CzojMgCK9j-gJTvg6y-BOLKXDgJGRcAjFH_MA2/s2000/IMG_0613.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="1500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjSL-6ymyrHk5ukePqaBq7URbc0G9rCord9loaL9eqyMeb7DPCUeNzKUgPH067Si_T8KlzW8-s-AKfe7mhFFD32Vy2njAKYy3aC3EpXj4eRljheeM0bSBg5RuGZZRBvYPbXIKtJKInZpglVnkgj6SSg-CzojMgCK9j-gJTvg6y-BOLKXDgJGRcAjFH_MA2/s16000/IMG_0613.jpg" /></a></div><span><a name='more'></a></span>
This recipe uses the powder form of the spices for the chili gravy, if you have dried chiles available, you can make the gravy with this method. All in all, this is a bit of intensive cooking for about 30 minutes, but you won't regret you made them at all! <br /><br />Serve with traditional lettuce, and tomato diced, beans, rice or whatever you like with your enchiladas. This is actually a horrible photo - but instead of rice, we used potatoes and zucchini sauteed for serving along with some avocado. Adapted from <a href="https://www.homesicktexan.com/beef-enchilada-recipe-chili-gravy/">Homesick Texan.</a><br /><hr />
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjSL-6ymyrHk5ukePqaBq7URbc0G9rCord9loaL9eqyMeb7DPCUeNzKUgPH067Si_T8KlzW8-s-AKfe7mhFFD32Vy2njAKYy3aC3EpXj4eRljheeM0bSBg5RuGZZRBvYPbXIKtJKInZpglVnkgj6SSg-CzojMgCK9j-gJTvg6y-BOLKXDgJGRcAjFH_MA2/s16000/IMG_0613.jpg","name":"Ground Beef Enchiladas","prepTime":"PT30M","cookTime":"PT20M","totalTime":"PT50M","yield":"4","author":{"@type":"Person","name":"JSG - Adapted"},"url":"https://www.tinkskitchen.com/2023/06/ground-beef-enchiladas-with-chili-gravy.html","keywords":"Mexican Food, Enchiladas, Comfort Food","recipeCategory":"Dinner","recipeCuisine":"Mexican","recipeIngredient":["-----Fresh Ingredients:","1 pound ground beef","1 medium yellow onion, diced, divided in half","4 cloves garlic, chopped or minced","2 cups (8 ounces) shredded cheddar cheese","12 corn tortillas","-----Pantry Ingredients:","1.5 tbsp pasilla chili powder","3 teaspoon ground cumin, divided","1/2 teaspoon oregano","Pinch ground allspice","2 tablespoons all-purpose flour","3 tablespoon vegetable oil","3 cups beef broth"],"recipeInstructions":["Ground Beef Filling","In a large skillet, over medium heat - add the ground beef and the onions and begin to cook and break apart, about 10 minutes. Add the minced garlic and cook for an additional 2 minutes. Add 2 tsp of cumin, season with salt, pepper and set aside to cool for handling.","Chili Gravy Sauce","In a skillet over medium low heat, add 2 tbsp of flour and using a spatula, let the flour cook for about 2-3 minutes until beginning to brown. Add the chili powder, cumin, garlic powder, salt and pepper and stir to mix. The skillet is still dry at this point, and you are essentially blooming the spices.","Add 1 cup of the beef broth, and whisk vigorously to mix - the mixture should begin thickening slightly. Do not have your face above the pan - the spices could cause choking when the steam billows up. Add the 2 additional cups to the pan, and whisk, turn the heat to a low simmer and allow the excess liquid to simmer off until reduced by half - OR - by the thickness of the chili gravy you desire. I like mine a bit on the thinner side, but it's totally subjective.","Tortilla Preparation","In a small saute pan, heat over medium high heat. Brush each tortilla with a small amount of oil, and pan fry the tortilla 30-45 seconds on each side. This will allow the tortilla to cook just a bit and prevent cracking when rolling the enchiladas. Set aside.","Assemble the Enchiladas","On a cutting board or other flat surface, place one tortilla, add 2 tbsp of the ground beef, and about the same of the cheese. Roll the tortilla as tightly as you can without forcing it to break. Place in a casserole dish, seam side down. Continue stuffing and rolling until you are finished.","Pour the chili gravy over the enchiladas, top with the remaining cheese and 1/2 of the diced onion. Bake at 375 until the cheese is melty and you see the sauce bubbling around the edges."],"nutrition":{"calories":"846","proteinContent":"41","fatContent":"56","fiberContent":"7","cholesterolContent":"137","@type":"NutritionInformation"},"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmcardid="4696204985043" data-ccmcardnum="5" data-ccmcopat="1696205222639" data-ccme="a3J1bXBldGluYUBnbWFpbC5jb20" data-ccmuid="52WoeqydhlVncb9dYQbRB91BXHp2" style="min-height: 1912px;"></div><script async="" class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!--END The Recipe Box--><div class="blogger-post-footer">All images copyright JSGrey.</div>Krumpetinahttp://www.blogger.com/profile/07265456759235637284noreply@blogger.com0tag:blogger.com,1999:blog-903379239603673485.post-64481421861122033412023-06-03T18:46:00.004-04:002023-10-01T20:00:03.406-04:00Strawberry Crisp<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFn2-uY75IsmIzwEe7jOav371CH0T6vb9m1ZXVJJSaH4keDq82lJoSpb2Iej2kjPX1QdroIX5b24IkiydRqiXYkCSxPJsLK27PpW1R3RAqIP8vQcmReBeRiq5z4-omx3wuO9bIN3uWVY0cDTXiLCZGvVXt4aIQJ6sWITpZ0_wWyOSL3H5Rgj_x8oa0qA/s2000/IMG_0577.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="1500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFn2-uY75IsmIzwEe7jOav371CH0T6vb9m1ZXVJJSaH4keDq82lJoSpb2Iej2kjPX1QdroIX5b24IkiydRqiXYkCSxPJsLK27PpW1R3RAqIP8vQcmReBeRiq5z4-omx3wuO9bIN3uWVY0cDTXiLCZGvVXt4aIQJ6sWITpZ0_wWyOSL3H5Rgj_x8oa0qA/s16000/IMG_0577.jpg" /></a></div><span><a name='more'></a></span>
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Crisps and such - really don't need recipes. Learning to cook is not hard - and some things you need to be able to do without hard measurements. Use your judgement, don't overdo it. Sweeten lightly - if its not sweet enough, serve with whipped cream or ice cream and next time remember to use a little more sugar. Didn't thicken up? Use a tablespoon of cornstarch along with the tapioca. LEARN.
Anyway - delicious as always - we have been freeze drying ginormous amounts of strawberries and out of desperation, made this crisp so we didn't have to do more. Bought the neatest little chopper that actually will catapult the strawberries into a bowl - made it fun.
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<!-- START The Recipe Box --><script type='application/ld+json' class='ccm-schema'>{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFn2-uY75IsmIzwEe7jOav371CH0T6vb9m1ZXVJJSaH4keDq82lJoSpb2Iej2kjPX1QdroIX5b24IkiydRqiXYkCSxPJsLK27PpW1R3RAqIP8vQcmReBeRiq5z4-omx3wuO9bIN3uWVY0cDTXiLCZGvVXt4aIQJ6sWITpZ0_wWyOSL3H5Rgj_x8oa0qA/s16000/IMG_0577.jpg","name":"Strawberry Crisp","prepTime":"PT10M","cookTime":"PT30M","totalTime":"PT40M","yield":"6","author":{"@type":"Person","name":"JSG"},"url":"https://www.tinkskitchen.com/2023/06/strawberry-crisp.html","keywords":"Strawberry Crisp, Strawberry Dessert, Easy Dessert","recipeCategory":"Dessert","recipeCuisine":"American","recipeIngredient":["2 cups Strawberries","2 tsp Tapioca","1/4 cup Sugar","1 cup Oatmeal","3-4 tbsp Flour","1/4 cup Brown Sugar","3-4 tbsp Butter"],"recipeInstructions":["Whatever dish you are using - chop enough strawberries to cover the bottom and mound slightly - like if you were measuring it would be one layer + half a layer.","Using a spoon, shake the tapioca over the strawberries, lightly - for a dish this size I would probably use 2 tsp.","I used about 1/4 cup of sugar, then mixed all that evenly.","For the Crust:","Melt the butter in a bowl in the microwave, remove - then add the other ingredients and mix well. If you need a little more butter, just use your hands and mush it in. You want all of the dry mixture to be NOT dry.","Bake at 350 for 30 minutes, or until you see the top browning and the strawberries bubbling at the sides."],"nutrition":{"calories":"190","proteinContent":"2","fatContent":"8","fiberContent":"2","cholesterolContent":"18","@type":"NutritionInformation"},"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmuid="52WoeqydhlVncb9dYQbRB91BXHp2" data-ccmcardid="4696204656509" data-ccme="a3J1bXBldGluYUBnbWFpbC5jb20" data-ccmcardnum="5" data-ccmcopat="1696204798711"style="min-height: 1317px;"></div><script async class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!-- END The Recipe Box -->
<div class="blogger-post-footer">All images copyright JSGrey.</div>Krumpetinahttp://www.blogger.com/profile/07265456759235637284noreply@blogger.com0tag:blogger.com,1999:blog-903379239603673485.post-25781226437245833332023-05-21T07:59:00.054-04:002023-10-01T19:53:49.362-04:00Short Ribs over Creamy Polenta<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDnC53Iro5_gTOvPWsK5-aw4spo41XeUxWrUmWGyn7lGDfN8dHpd3dLsz1I4O4-OVln0g23VV839Oww_ekUEn1b3qflh04JTKKUA_hGEaTgbQl-J878DcIljcyQknblPgoo067-Lxvld2Yk5n4GrMyOkQAEwkmLtFIMCoXRVTj9tpgRH_vXrOGbwpmoA/s2000/IMG_0458.jpg" style="font-family: inherit; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="1500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDnC53Iro5_gTOvPWsK5-aw4spo41XeUxWrUmWGyn7lGDfN8dHpd3dLsz1I4O4-OVln0g23VV839Oww_ekUEn1b3qflh04JTKKUA_hGEaTgbQl-J878DcIljcyQknblPgoo067-Lxvld2Yk5n4GrMyOkQAEwkmLtFIMCoXRVTj9tpgRH_vXrOGbwpmoA/s16000/IMG_0458.jpg" /></a></div><span style="font-family: inherit;">
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Not a dish for the ones in a hurry, but this has crazy good flavor. Adapted from Once Upon a Chef, who by the way IMO is one of the best food bloggers on the internet. PS - there is no rhyme or reason to how I choose what to cook - crazy just happens. <br /> <br />It is technically still spring here in the N GA Mountain area, and temperatures have yet to rise above 80.
Had I thought this through, I would have prepared the ribs the day before, and allowed the fat from the cooking/gravy mixture to float to the top so it could be skimmed off. Having Crohn’s disease does not always play nice with fats, as I have a really hard time digesting them, especially having a 2-year bout with exocrine pancreatic insufficiency. <br /><br />Always watch the fat content.
This recipe will not make a repeat appearance for about 1.5 years. I am trying to actually make a plan for 5 years total, but that's another story and explanation for the reasons.
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<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDnC53Iro5_gTOvPWsK5-aw4spo41XeUxWrUmWGyn7lGDfN8dHpd3dLsz1I4O4-OVln0g23VV839Oww_ekUEn1b3qflh04JTKKUA_hGEaTgbQl-J878DcIljcyQknblPgoo067-Lxvld2Yk5n4GrMyOkQAEwkmLtFIMCoXRVTj9tpgRH_vXrOGbwpmoA/s16000/IMG_0458.jpg","name":"Short Ribs over over Creamy Polenta","prepTime":"PT30M","cookTime":"PT2H30M","totalTime":"PT3H","yield":"6","author":{"@type":"Person","name":"JSG"},"url":"https://www.tinkskitchen.com/2023/05/short-ribs-over-creamy-polenta.html","keywords":"Short Ribs, Dinner, Creamy Polenta, Comfort Classic","recipeCategory":"Dinner, Beef","recipeCuisine":"American","recipeIngredient":["-----Fresh Ingredients:","4 lbs. short ribs","1 medium sweet onion (Vidalia) diced.","6 cloves garlic, put through a press.","2 large carrots, sliced 1/4 to 1/2 inch","2 stalks celery, chopped.","-----Pantry Ingredients:","2 tbsp tomato paste (I use the tube kind)","2 tbsp olive oil","2 cups red wine","1 cup beef broth","1 bay leaf","5-6 sprigs fresh thyme, or 2 tsp dried","2 tsp salt, and fresh ground pepper to taste","1/2 cup AP flour, divided (read instructions)"],"recipeInstructions":["Preheat your Dutch oven over medium heat. Have a throw-away piece of foil ready over a sturdy cutting board. Put the flour into a small dish.","Place the ribs onto the foil and season with salt and pepper all the way around, then press into the flour and tap off the excess. Depending on the size of the ribs, you may need to take turns browning them.","Place the olive oil into the dutch oven and begin browning, turning every couple of minutes until all sides have had their turn on the bottom near the heat. Remove and place on the foil when finished.","Reduce the heat to medium and add the onions, if you need additional olive oil, use as little as possible. Cook the onions, celery, and carrots for 5 minutes or so until they start becoming translucent. Add the garlic and the tomato paste and stir constantly until the tomato paste is well distributed and before the garlic can begin browning.","Add the remaining flour to the pan, stirring well to coat all of the vegetables, then add the wine and broth, bay leave and thyme sprigs. Stir well as this will thicken your mixture slightly so having it evenly added will help ensure a smooth gravy. Add the short ribs back to the DO and bring the mixture to a boil, cover with a lid and place in the preheated oven for 2.5 to 3 hours. When time is up, all you need to do is serve."],"nutrition":{"calories":"573","proteinContent":"45","fatContent":"28","fiberContent":"2","cholesterolContent":"130","@type":"NutritionInformation"},"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmcardid="4696203811914" data-ccmcardnum="5" data-ccmcopat="1696204394203" data-ccme="a3J1bXBldGluYUBnbWFpbC5jb20" data-ccmuid="52WoeqydhlVncb9dYQbRB91BXHp2" style="min-height: 1787px;"></div><script async="" class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!--END The Recipe Box--></span><div class="blogger-post-footer">All images copyright JSGrey.</div>Krumpetinahttp://www.blogger.com/profile/07265456759235637284noreply@blogger.com0tag:blogger.com,1999:blog-903379239603673485.post-37880583492359988322023-05-20T07:57:00.042-04:002023-10-01T19:41:09.852-04:00Gnocchi with Proscuitto<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIwsQzNZ-l0ezMrRLpj_INNPeSSKZWTpf-AthjASThibm7rHcYy096uPCAwiGAywt1zkEBvSTZPAxPvnRRT53D0UmJyElU8-a_NCPSEdrz9cU8u0i3jq9h7zsxzjbEL_Bgs6Pt-0tO2rQBrGM3LhBFO_rf_7yLwQYq6KCafgC7M9B1vtb48ibbb11Dnw/s2000/IMG_0446.jpg" style="font-family: inherit; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="1500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIwsQzNZ-l0ezMrRLpj_INNPeSSKZWTpf-AthjASThibm7rHcYy096uPCAwiGAywt1zkEBvSTZPAxPvnRRT53D0UmJyElU8-a_NCPSEdrz9cU8u0i3jq9h7zsxzjbEL_Bgs6Pt-0tO2rQBrGM3LhBFO_rf_7yLwQYq6KCafgC7M9B1vtb48ibbb11Dnw/s16000/IMG_0446.jpg" /></a></div><p></p><span style="font-family: inherit;">
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I adore gnocchi. IDK - I have made my own a few times, but honestly World Market has the best gnocchi, and it is just too easy. My favorite is they have a flavor called porcini and truffle. It is so good! I will make my own next time; it is just too easy not to. I saw this and had to have it. Inspired/Adapted by Alexandra Cooks.
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<!-- START The Recipe Box --><script type='application/ld+json' class='ccm-schema'>{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIwsQzNZ-l0ezMrRLpj_INNPeSSKZWTpf-AthjASThibm7rHcYy096uPCAwiGAywt1zkEBvSTZPAxPvnRRT53D0UmJyElU8-a_NCPSEdrz9cU8u0i3jq9h7zsxzjbEL_Bgs6Pt-0tO2rQBrGM3LhBFO_rf_7yLwQYq6KCafgC7M9B1vtb48ibbb11Dnw/s16000/IMG_0446.jpg","name":"Gnocchi with Proscuitto","prepTime":"PT30M","cookTime":"PT10M","totalTime":"PT40M","yield":"4","author":{"@type":"Person","name":"JSG"},"url":"https://www.tinkskitchen.com/2023/05/pappardelle-with-proscuitto.html","keywords":"Pasta, Super Delicious Dinner, Gnocchi","recipeCategory":"Dinner, Pasta","recipeCuisine":"Italian","recipeIngredient":["4 ounces thinly sliced prosciutto","15 sage leaves","Freshly ground pepper","Salt","1/2 stick unsalted butter","Garnish: Parmesan Cheese"],"recipeInstructions":["Bring a pot of salted water to boil. Boil your gnocchi, and as soon as it floats, remove to a foil lined baking sheet while you prepare what you need.","Place the prosciutto into a preheated nonstick pan over medium heat and cook until crispy, turning frequently. Set pieces aside as they are done and when they are cool enough to handle, tear into bite size pieces and set aside. Wipe out the pan to cook the gnocchi.","When the gnocchi have finished boiling, add the 1/2 stick butter to a non-stick pan that has been pre-heated to a medium-to-medium high heat. While that starts sizzling and melting, add the sage leaves and allow them to sizzle and fry for about 2-3 minutes or when moving them around with a tong, they are stiff, which indicates they are done. You should not leave them long enough for them to turn brown.","Add the gnocchi to the butter and swirl everything around so it is coated well, lower the heat, and allow the butter to brown and become nutty flavored.","Plate the gnocchi, add some of the fried sage leaves and put as much prosciutto on it as you wish. This is an amazing flavor combo and something I can eat weekl"],"nutrition":{"calories":"249","proteinContent":"6","fatContent":"25","fiberContent":"0","cholesterolContent":"54","@type":"NutritionInformation"},"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmuid="52WoeqydhlVncb9dYQbRB91BXHp2" data-ccmcardid="4696203483864" data-ccme="a3J1bXBldGluYUBnbWFpbC5jb20" data-ccmcardnum="5" data-ccmcopat="1696203663878"style="min-height: 1653px;"></div><script async class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!-- END The Recipe Box --><div class="blogger-post-footer">All images copyright JSGrey.</div>Krumpetinahttp://www.blogger.com/profile/07265456759235637284noreply@blogger.com0tag:blogger.com,1999:blog-903379239603673485.post-54921892020530954352023-05-20T07:55:00.041-04:002023-07-10T18:38:57.849-04:00Tomato Soup - Variation xxx<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKekB5C2TgBaR94G-_q1M1x-Xf66PQSbR4IAJveSrRqtc8XJjmACzhNEbpKuEe3maxX2lGr1dN86BK_QJ0EmFrR05sJgcyUcpkKW5Wz3ZV5ZLW6UbuEL783k0Owdz1FPqgQ7zRk0QrM6-_WMcRk8k-ssGi94sMrpXQbuUcomfA7ER_jugLqbZiL1ATQw/s2000/IMG_0438.jpg" style="font-family: inherit; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="1500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKekB5C2TgBaR94G-_q1M1x-Xf66PQSbR4IAJveSrRqtc8XJjmACzhNEbpKuEe3maxX2lGr1dN86BK_QJ0EmFrR05sJgcyUcpkKW5Wz3ZV5ZLW6UbuEL783k0Owdz1FPqgQ7zRk0QrM6-_WMcRk8k-ssGi94sMrpXQbuUcomfA7ER_jugLqbZiL1ATQw/s16000/IMG_0438.jpg" /></a></p><p></p><span style="font-family: inherit;">
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<!-- START The Recipe Box --><script type='application/ld+json' class='ccm-schema'>{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKekB5C2TgBaR94G-_q1M1x-Xf66PQSbR4IAJveSrRqtc8XJjmACzhNEbpKuEe3maxX2lGr1dN86BK_QJ0EmFrR05sJgcyUcpkKW5Wz3ZV5ZLW6UbuEL783k0Owdz1FPqgQ7zRk0QrM6-_WMcRk8k-ssGi94sMrpXQbuUcomfA7ER_jugLqbZiL1ATQw/s2000/IMG_0438.jpg","name":"Butter Onion Soup","yield":"5","author":{"@type":"Person","name":"JSG"},"url":"https://www.tinkskitchen.com/2023/05/tomato-soup-variation-2.html","keywords":"Dinner, Soup, Summer, Fall, Winter","recipeCategory":"Dinner, Soup","recipeCuisine":"American","recipeIngredient":["Fresh Ingredients:","1 yellow onion, skin removed and halved","3 tbsp unsalted butter.","1 carrot, peeled and sliced into thin rounds.","1 cup chopped butternut squash (substitute acorn)","2 cups (1/2 small head) chopped cauliflower. (approx)","2 cups chopped fresh spinach. (approx)","freshly grated Parmesan cheese","Pantry Ingredients:","15 oz can diced tomatoes","5 cups vegetable stock/broth","1 tsp salt","1 tsp pepper","1/2 tsp chili flakes","1/2 cup Orecchiette pasta"],"recipeInstructions":["In a large saucepan (5qt minimum) over medium heat, add the diced tomatoes and the onion, butter, salt, and pepper. Bring to a slow simmer for about 1 hour, covered.","Remove the onion with tongs (easiest), then add the carrots, squash, and cauliflower. Cook for an additional 30 minutes, then add the chopped spinach and the orecchiette - and cook for an additional 15 minutes or until the pasta is done. Adjust seasonings if needed, garnish with parmesan cheese.","Place a large soup pot or Dutch oven on medium-high heat. Add the tomatoes, broth, onion, butter, salt, pepper, and chili flakes. Bring to a low boil. Cover and cook for 60 minutes, until the onion becomes very mushy and starts to fall apart. Then, with a slotted spoon and tongs, remove the onion from the soup and discard.","Add the carrots, squash, mushrooms, and cauliflower to the soup. Continue to cook until soft. Add the pasta and cook until al dente. Then add the kale and cook until soft. At this point, all the veggies and pasta should be soft.","Season with freshly grated Parmesan cheese."],"nutrition":{"calories":"193.87","fatContent":"9.22","saturatedFatContent":"5.45","carbohydrateContent":"24.84","fiberContent":"4.36","sugarContent":"8.9","proteinContent":"6.03","sodiumContent":"1659.01","cholesterolContent":"23.54","@type":"NutritionInformation"},"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmuid="52WoeqydhlVncb9dYQbRB91BXHp2" data-ccmcardid="4689028285327" data-ccme="a3J1bXBldGluYUBnbWFpbC5jb20" data-ccmcardnum="5" data-ccmcopat="1689028603987"style="min-height: 2049px;"></div><script async class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!-- END The Recipe Box --><div class="blogger-post-footer">All images copyright JSGrey.</div>Krumpetinahttp://www.blogger.com/profile/07265456759235637284noreply@blogger.com0