Harvest Vegetable Quinoa Soup

Harvest soup in March?  March is known for madness, so why not?  Add cooked cubed chicken–or not.  Quinoa is a complete protein so makes this tasty dish a complete meal without meat.  And it’s gluten free. This soup fits the bill for just about everyone!

Ingredients

• 2 T extra virgin olive oil
• 2 ribs celery, diced (about 1/2 cup)
• 1/2 cup diced baby carrots
• 1/2 sweet onion, diced
• salt and pepper to taste
• 4 cups torn kale
• 2 garlic cloves
• 8 cups vegetable broth
• 1/2 tsp dried thyme
• 1 tsp dried parsley
• 1 bay leaf
• 1 large sweet potato, peeled and chopped into 1/2″ cubes
• 1 large russet potato, peeled and chopped into 1/2″ cubes
• 2/3 cup quinoa
• 2 cooked chicken breasts, cubed (optional)
• 1/4 cup grated parmesan, plus extra for topping

Preparation

1. Heat oil in a large, heavy pot or dutch oven over medium heat.  Add celery, carrots, and onion and season with salt and pepper.  Cook for ten minutes, or until tender.  Add the kale and garlic plus more salt and pepper and saute for three minutes.
2. Add 7 cups of broth, thyme, parsley, and bay leaf and bring to a boil.  Add potatoes and quinoa.  Lower heat and simmer, covered for 10 minutes or until potatoes are tender and quinoa is cooked.
3. Add in chicken, if desired, and heat through.  Turn off heat and stir in parmesan.  If necessary, add more salt and pepper to taste.

Recipe inspired by Iowa Girl Eats.

Photo by me, mylittlefoodspot.

Baked Spaghetti Squash Casserole with Sweet Sausage, Peppers and Onion

This was fantastic!  I love using bratwurst in my pasta dishes in place of ground beef.  It bursts with flavor and adds sweetness.

Ingredients:

• 1 large spaghetti squash
• 4 to 5 bratwurst, casings removed
• 2 bell peppers, your choice of colors, diced
• 1/2 red onion, diced
• 3 cloves minced garlic
• 1 (14.5 oz.) can diced tomatoes
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp each salt and black pepper
• 1 cup shredded Parmesan

Preparation:

Preheat oven to 400 degrees.  Halve spaghetti squash and place cut side down on buttered baking sheet.  Bake for 40 minutes or until tender.  Cool to the point of being able to handle, remove and discard seeds then shred pulp gently with a fork so that strands resemble spaghetti noodles.  Reduce oven temperature to 350 degrees.

While squash bakes, cook and crumble bratwurst in a skillet over medium heat.  Add peppers, onion and garlic and continue cooking until vegetables are crisp tender.

Add squash, tomatoes, basil, oregano, salt and pepper to skillet and heat through.  Remove from heat and drain excess liquid.  Mix in 3/4 cup Parmesan and transfer to a greased 9×13 or oval 2 quart casserole dish.  Bake uncovered for 30 minutes, topping with remaining Parmesan for the last five minutes of baking time.

Recipe and photo by me MyLittleFoodSpot.com

Creamy Mushroom Basil Spaghetti Squash Casserole

We have been receiving quite a few spaghetti squash from Derek’s Aunt Verna and Uncle Glen.  I am always looking for new recipes and have found a few winners this fall.  I like the creamy, toasty crunch that this one packs.

Ingredients:

• 2 small to medium spaghetti squash
• olive oil for sauteeing
• 1 medium onion, diced
• 8 oz. fresh, sliced mushrooms
• 1 tsp dried basil
• 3/4 cup sour cream
• 3/4 cup shredded parmesan cheese
• 1 cup seasoned panko bread crumbs
• 3 T butter, melted

Preparation:

Preheat oven to 400 degrees.  Halve spaghetti squash and place cut side down on buttered baking sheet.  Bake for 40 minutes or until tender.  Cool to the point of being able to handle, remove and discard seeds, then shred pulp gently with a fork so that strands resemble spaghetti noodles.  Place strands in a greased casserole dish, discarding shell.  Do not turn off oven.

While squash is baking, heat oil over medium heat and saute onion, mushroom, and basil until vegetables are just tender.  Stir sour cream and onion mixture into squash.  Gently mix in the parmesan cheese.  Combine the panko and melted butter and top casserole evenly with buttered crumbs.

Bake uncovered for 15 minutes.  Serve hot, creamy, and toasty!

Recipe inspired by allrecipes.com.

Photo by me, MyLittleFoodSpot.com

BBQ Comfort Meatballs with Mashed Potatoes

This has become a weeknight favorite.  In a rush?  Pull out some ready-to-cook meatballs, whip up a quick sauce, add some instant mashed potatoes and a frozen veggie to the equation and you’ve got a meal fit for a busy and somewhat picky family.

Ingredients

• 20-30 packaged, frozen Italian style meatballs

FOR SAUCE

• 1 cup Ketchup
• 2 Tablespoons Sugar
• 3 Tablespoons Vinegar
• 2 Tablespoons Worcestershire
• 4 Tablespoons (to 6 Tablespoons) Onion
• 1 dash Tabasco

 

Preparation

Preheat oven to 425 degrees.

Place frozen Italian style meatballs in a single layer on a cookie sheet.

Combine all sauce ingredients. Pour over meatballs and bake at 425 degrees for 22-23 minutes. Serve with egg noodles, mashed potatoes, or crusty French bread.

 

Recipe inspired by Pioneer Woman

Photo by me, mylittlefoodspot

Grilled Meatloaf

As one of my favorite uses for the very versatile Dorothy Lynch dressing, this makes an incredibly moist, sweet, flavorful meatloaf.  The glaze is so easy and even Trevor likes it.  I prefer it to a baked meatloaf for a few reasons: it doesn’t end up floating in grease, I can easily grill my accompaniments, and, the biggie!, zero clean up.

Ingredients

• 2 lbs. hamburger
• 3/4 cup oatmeal
• 2 T minced onion
• 1 tsp. dried parsley
• 1 tsp. Worcestershire sauce
• 2 eggs, beaten
• salt and pepper to taste
• 1 cup Dorothy Lynch Home Style Dressing‚ (separated 3/4 cup and 1/4 cup)
• 1 T Dijon mustard

Preparation

In a large bowl, combine the oatmeal, onion, parsley, Worcestershire, eggs and 3/4 cup Dorothy Lynch.  Crumble beef over mixture and mix well with hands.  Shape into two loaves on a sheet of heavy-duty foil (do not seal foil).  Combine reserved dressing and mustard and spread over loaves.

Prepare grill for indirect heat; grill meat, covered, over indirect medium heat for 50 minutes or until meat is no longer pink and a meat thermometer reads 160°. Brush tops with additional sauce/dressing if desired. Let stand for 10 minutes before slicing.

Recipe inspired by Dorothy Lynch Home Style Dressing

Photos by me, mylittlefoodspot

Mom’s Creamy Macaroni Salad

Ingredients:

• 2 cup macaroni
• 2 ea cucumber
• 1 bunch green onions
• 2 ea roma tomatoes
• 1 ea  green, red, or yellow pepper
• 1 cup Miracle Whip
• 1/2 cup Hidden Valley Ranch

Preparation:

Boil macaroni until tender and drain. Rinse with cold water. Add chopped cucumber (unpeeled), chopped green onions, diced tomatoes and chopped peppers. I like to take about a third of each pepper color to add to the mix for color and flavor, also this recipe can be adapted to the size and quantity you desire. Remember when I make this the macaroni is added by the handful, so the quantities listed are general. Experiment…can also add radishes, chopped ham,etc. or leave out the tomatoes if Tamra is going to be there.

From the kitchen of Cathy Knorr

Spicy Dr. Pepper Shredded Pork

The Pioneer Woman succeeds again.  I am rarely disappointed by one of her dishes; maybe never.  We love this on fried corn tortillas topped with sour cream, shredded cheese, diced tomatoes, sliced onion, and Chalula Chipotle Hot Sauce.  Feel free to create your own magic taco!  This also freezes well, which goes along with my current kick.  Baby #4 is set to make his appearance sometime in the next three weeks, so I am busy creating double batches of casseroles and meats for freezing.  This equals quick weeknight meals for after we add a newborn to an already busy family.  I place the leftovers in a Ziploc bag and use it in soups or for a super easy taco supper somewhere down the line.

Ingredients

• 1 whole Large Onion
• 1 whole Pork Shoulder (“pork Butt”) – 5 To 7 Pounds
• Salt And Freshly Ground Black Pepper
• 1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
• 2 cans Dr. Pepper
• 2 Tablespoons Brown Sugar

Preparation

Preheat oven to 300 degrees.

Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.

Generously salt and pepper the pork roast, then set it on top of the onions in the pan.

Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.

Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it’s not falling apart, return to the oven for another hour.

Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.

Photos by me, mylittlefoodspot

Roast Beef Spread

From the kitchen of Cathy Knorr.  Makes great sandwiches and is super when used as a kettle chip or cracker dip or on celery.  Thanks, Mom!

Ingredients:

• 5  lb Beef Roast
• 1  Onion
• 1 stalk Celery
• 1 jar Salad Dressing
• 1 T Horseradish
• 2 T Spicy Brown Mustard
• 1/2 cup Dill Pickle Relish
• 1 T Salt & Pepper

Cook beef until well done.  Clean fat and bone off and discard, unless Lucy is watching, then throw in dog bowl.  A 5lb roast should cook down to about 3lbs of cooked meat. A meat grinder is necessary equipment. Run meat, onion and celery through on coarse plate. Mix in rest of ingredients and chill. Sometimes will not use a complete jar depending on your own taste and amount of creaminess. Will keep well in the fridge up to 2 weeks. You can experiment with this, like adding coarsely chopped peppers (I like the banana pepper), prefer Vidalia sweet onion, Seasoning Salt, Mrs. Dash, etc.

Baked Onion Bread

When my grandfather passed away, friends from all over brought by or sent TONS of awesome food.  One of our favorites was Sharon’s yummy, bubbly onion bread.  She was kind enough, at Derek’s persistence, to share her recipe.

Ingredients

• one loaf sour dough bread, cut in pieces or halved
• 1/4 cup butter
• 1 cup mayo
• 1/2 cup parmesan cheese
• 1/2 cup chopped red onion
• dash Worcestershire sauce

Combine butter, mayo, cheese.  Stir in chopped onion and Worcestershire.  Layer bread slices on baking sheet and top with butter and cheese mixture.  Bake at 400F for 20 minutes.

 

Recipe by Sharon Yeargan

Spicy Cheesy Refried Beans

  These are dressed up refried beans.  They pair well with any Mexican or Tex-Mex entree and can be made mild, using regular refried beans.  I serve them alongside chicken fajitas.

Ingredients

• 1 T butter
• 1/4 cup chopped onion
• 2 garlic cloves, minced
• 1 (16 oz.) can spicy fat-free refried beans
• 1 (4 oz.) package cream cheese, cut into pieces
• 1 cup shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C).

Melt butter in a saucepan over medium heat; cook and stir onion and garlic until onion becomes translucent, 2 to 3 minutes.

Cook and stir refried beans into onion mixture until heated through, 3 to 5 minutes. Remove from heat and stir cream cheese into bean mixture. Spread mixture into a pie plate; top with Cheddar cheese.

Bake in the preheated oven until cheese is melted and bubbling, about 20 minutes.

Recipe from allrecipes.com

Photos by me, My Little Food Spot