Mujadara

Ingredients

4 Tbsps olive oil

2 large onions, thinly sliced

Salt, to taste

4 cloves garlic, thinly sliced

1 tsp ground cumin

1/4 tsp ground allspice

Pinch ground cayenne pepper

Large pinch dried thyme, oregano, and/or rosemary

5 cups vegetable broth

1 cup green, brown, or red lentils

3/4 cup rice

1-2 Tbsp lemon juice

Pepper, to taste

Pinch red pepper flakes, for garnish

Chopped fresh herbs, for garnish

Directions

1. Heat olive oil in a large, deep skillet over medium heat, then add onions. Add a pinch of salt and sauté until the onions turn golden brown, 15-45 minutes, stirring often so they don't burn. Transfer half of the onions to a plate, leaving remaining half in the skillet.
2. Add garlic to skillet and sauté until fragrant, about 1 minute, then add cumin, allspice, and cayenne and sauté a few seconds to toast the spices. Stir in herbs and broth, bring to a simmer, and add salt to taste.
3. Add in lentils, cover and simmer with lid cracked until lentils are almost done (25-30 minutes for green and brown lentils, 15-20 minutes for red). Stir rice into the pot and continue to cook until everything is tender, 15-20 minutes. Close lid completely if it looks too thick while cooking.
4. Add lemon juice and salt and pepper to taste. Top with reserved onions and garnishes.

Notes: I've been interested in finding some good lentils recipes to add to the rotation, and this one was a keeper. My kids even liked it (except for the 6-year-old).

Source: clipped from Texas Co-op Power Magazine, January 2021 issue

Ravioli with Pumpkin Alfredo

Ingredients

1 (8-ounce) package fresh pasta (we used cheese ravioli, per recipe recommendation)
1/2 batch Guiltless Alfredo Sauce (recipe below)
1/2 Tbsp. real butter
1/4 cup finely minced onion
2 Tbsp. chicken broth
1 Tbsp. freshly chopped sage (or 1 tsp. dry sage leaves)
1/2 Tbsp. fresh thyme (or 1/2 tsp. dried thyme)
1/2 cup canned pumpkin

Directions

1. Cook the pasta according to package directions.
2. In a separate saucepan, melt the butter on medium heat. When melted, add onion and saute until it is translucent and fragrant.
3. Add chicken broth and herbs. Use a spatula to deglaze the pan a bit and get any cooked bits of onion off the bottom. Add pumpkin and whisk to combine. Add alfredo sauce, stir to combine, and cook until heated through. Serve immediately over the cooked pasta.

Guiltless Alfredo Sauce

Ingredients

2 cups low-fat milk
1/3 cup (3 oz.) low-fat cream cheese
2 Tbsp. flour
1 tsp. kosher salt
1 Tbsp. butter
3 cloves garlic, minced
1 cup freshly grated Parmesan cheese

Directions

1. In a blender, blend the milk, cream cheese, flour, and salt until smooth and set aside.
2. In a large, nonstick saucepan, melt butter on medium-high heat and add the garlic. Saute the garlic for about 30 seconds, stirring constantly to prevent the garlic from sticking and burning.
3. Add the milk mixture to the pan. Stir constantly for 3-4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more or until the sauce thickens, about 6-7 minutes.
4. Once the sauce has started to thicken, remove from heat. Whisk the cheese into the sauce and immediately cover the pan.
5. Allow the sauce to stand for at least 10 minutes before using. It will continue to thicken upon standing.
6. Serve immediately. Refrigerate leftovers for up to 5 days. The sauce will become thick once refrigerated. To use it, reheat the sauce and add a little milk until the desired consistency is reached.

Notes:  If I remember correctly from March 2018, this went over alright with the adults, but the kids weren't huge fans. However, the Guiltless Alfredo Sauce recipe is a household staple!

Source: Our Best Bite Cookbook

Charred Pepper Slaw

Ingredients

2 tablespoons apple cider vinegar
2 tablespoons mayonnaise (light is fine)
2 teaspoons sugar
2 teaspoons whole grain mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly coarse-ground black pepper
1 large red bell pepper
1 large orange bell pepper
1 large yellow bell pepper
1 16-ounce package coleslaw mix
4 green onions, chopped
Optional: Chopped fresh mango, pineapple, and/or 1 minced jalapeño pepper

Directions

1. Wash and dry the peppers. Set aside. Heat a large cast iron skillet over high heat.
2. While the skillet is heating, whisk together the vinegar, mayonnaise, sugar, mustard, salt, and pepper in a small bowl. Set aside.
3. When the pan is hot, place the peppers in the pan and char on all sides (about 5 minutes.)
4. While the peppers are charring, toss together the coleslaw mix and the chopped green onions. When the peppers are charred, very carefully remove them from the pan, remove the tops and seeds, and slice (they will be hot and will probably steam when you cut them open). Toss the charred peppers in with the coleslaw mixture, then toss with the dressing. Allow to stand for at least 10 minutes. Season with additional salt and pepper to taste and serve as a side dish or as an incredible topping for grilled sausages, hot dogs, burgers, or tacos.

Notes: I struggle with taking time to make nice side dishes, rather than steaming some veggies quick, but this was a nice summery side that came together fairly quickly. The peppers were a nice addition to a slaw!

Source: Our Best Bites

Caribbean Pumpkin and Coconut Cream Bisque

 

Ingredients

30 oz pureed pumpkin (2 cans, about 3.5 cups)
1 quart chicken or vegetable broth
1 can lightcoconut milk
1 small onions,roughly chopped
2 cloves garlic
1 1/2 - 2 tsp. ginger root(freshly grated)
2 bay leaves
3 sprigs fresh thyme, leavesremoved and added to pot 
salt 
pepper

 Directions

1. Add all ingredients to a medium pot then simmer gently.
2. When the ingredients have cooked for about 20 minutes, remove the bay leaves and give everything a buzz-whir with an immersion blender or in a regular blender.  

 Notes: Again, another recipe that was made long ago (February 2018). We don't remember much about it, so I guess it's time to try it again.

Source: Global Table Adventure

Peanut Butter Cup Pancakes

Ingredients
1 batch flax egg (or chicken egg if not vegan // 1 Tbsp (7 g) flaxseed meal + 2 ½ Tbsp (37 ml) water)
1 Tbsp coconut oil (melted)
½ tsp pure vanilla extract
3/4 - 1 cup unsweetened vanilla almond milk
2-3 Tbsp agave nectar or maple syrup (or honey for non-vegan // depending on preferred sweetness)
1 tsp baking powder
½ tsp baking soda
1 heaping Tbsp natural salted peanut butter (crunchy or creamy)
1 pinch salt
½ cup finely ground oat flour
¼ cup gluten-free flour blend (or sub whole wheat or all-purpose)
2 Tbsp unsweetened cocoa powder
Homemade Peanut or Almond Butter Cup (or sub 3 Tbsp semisweet chocolate chips // non-dairy for vegan // divided)

Instructions

1. Preheat electric griddle to medium heat (or about 350 degrees F / 176 C), or a large skillet on the stove stop. You want the surface to be hot but not screaming hot – oil shouldn’t smoke when it makes contact with the surface.
2. To a large mixing bowl add flaxseed and water and let set for a minute or two. Then add melted coconut oil, agave nectar (or honey/maple syrup), baking soda, baking powder, salt, vanilla extract and whisk to combine. Add almond milk (starting with lesser end of range and adding a touch more if needed) and whisk again until well combined.
3. Next add oat and gluten free flour and stir until just combined. Taste and see if it needs more agave. I added a bit more.
4. Divide batter in half and add cocoa powder to one bowl and peanut butter to the other. Mix until just combined. Add more almond milk if PB made it too thick. You want a pourable batter that's not "gloppy."
5. Once the griddle is hot, lightly grease and spoon on scant 1/4 cup measure of chocolate batter, then scant 1/4 cup of peanut butter in the center. Cook until the edges appear dry and bubbles form on top, then carefully flip. Cook for another 2-ish minutes on the other side. Will make 5-6 pancakes.
6. Divide between serving plates and top with a peanut butter cup split in half or a Tbsp or two dark chocolate chips.
7. Dig in and enjoy. Will reheat fine in the microwave the next day.

Notes: I'm terrible at photographing pancakes. I've reproduced the recipe here as I found it, but I did not have all the vegan ingredients so I did not actually follow this recipe when I made my pancakes. Instead, I made a batch of Buttermilk Pancake batter, divided it in two, then mixed in the cocoa powder in one part and the peanut butter in the other. A quick way for an interesting and tasty pancake variant.

Source: Minimalist Baker

Tomato Tortellini Soup

Ingredients

1 package (9 ounces) refrigerated cheese tortellini (I used chicken and cheese tortellini for added protein)
2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
2 cups vegetable broth
2 cups 2% milk
2 cups half-and-half cream
1/2 cup chopped oil-packed sun-dried tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional

Directions

1. Cook tortellini according to package directions.
2. Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently.
3. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired. Yield: 10 servings (2-1/2 quarts). 

Notes: This was tasty. Not something we will have often, but it is nice to have a super quick and easy soup option.

Source: Taste of Home

Black Bean and Corn Quesadillas

Ingredients

2 tsp. olive oil
3 Tbsp. finely chopped onion (I like to saute them first so they aren't crunchy)
1 (15.5 ounce) can black beans, drained
1 (10 ounce) can whole kernel corn, drained (I usually use frozen corn, thawed
1 Tbsp. brown sugar
1/4 c. salsa
1/4 tsp. rec pepper flakes
butter
8 (8-inch) flour tortillas
1 1/2 c. shredded Monterey Jack cheese, divided

Directions

1. Heat oil in a large saucepan over medium heat. Stir in onion and cook until softened. Stir in black beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
2. Melt a small amount of butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.

Notes: This is a recipe we have had since the beginning of 2013 and have made it several times when we needed something quick, or to share with friends. We finally got around to taking a picture. It's definitely a keeper.

Source: Somewhere on Allrecipes.com.

Fresh Corncakes with Cheese | Cachapas

Ingredients

3 cups corn from fresh ears or frozen, thawed
1/4 cup masa harina
salt

pepper
1/2 cup mozzarella, (shredded) - OR - queso mano (shredded)

vegetable oil, for frying

Directions:

1. Grind the corn kernels to a smooth pulp, along with the salt and pepper. 
2. Add in the masa harina. Note: You can use a food processor or a blender for this step. If you use a blender, you’ll need a tamper or long spoon to push the corn into the blade (not while the blender is running, of course!). 
3. Once the mixture is smooth, preheat a griddle or large frying pan over medium heat. Add on some oil, then spoon the batter onto the pan. With the back of your spoon, press the batter into a rough circle. 
4. Cook the cachapas for 3-5 minutes. Flip and cook for 3-5 more minutes, pressing the mixture flat if desired. 
5. Sprinkle with mozarella and let melt. If necessary, keep warm in the oven until all cachapas are cooked. 
6. Fold in half and enjoy!

Notes: These turned out a little bit different than expected. It is a traditional breakfast food in Venezuela, but we chose to eat it as a side dish. It is not sweet at all (like a cornbread might be). It was still a unique thing to try.

Source: Global Table Adventure

Spring Stew

Ingredients

5 c. water
3 large carrots (2 c. diced)
3 large potatoes (2-3 c. diced)
1/4 c. chopped onion or 1/4- 1/2 tsp. onion powder
8 oz. frozen peas (1 1/2 c.)
1 12 oz. can evaporated milk or 2 c. instant dry milk
1/4 c. butter (optional)
1 c. cold water
4 Tbsp. cornstarch

Directions

1. Place 5 cups water in a large pot and bring to boil.
2. While water is coming to a boil, peel and dice carrots, potatoes, and onion.
3. When water comes to a boil, add carrots, onion, and salt to taste. Simmer for 5 minutes.
4. Add potatoes and simmer another 15 to 20 minutes.
5. Add peas when potatoes and carrots are soft.
6. Add evaporated milk and butter.
7. Mix 1 cup cold water with 4 Tbsp. cornstarch. Add to soup. Stir constantly until mixture comes to a boil. Cook and stir for 1 minute. Ready to serve.

Notes: We added chopped ham to make this soup heartier.

Source: This is a recipe Brittany's mom made often when Brittany was growing up.

Ricotta Stuffed Shells

Ingredients

24-25 jumbo pasta shells
1 large egg, lightly beaten
2 cups (475 g) ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup minced fresh chives

For sauce:
4 medium tomatoes, grated on the small holes of a box grater
3/4 cup crushed tomatoes
4 garlic cloves, finely chopped
2 tablespoons extra-virgin olive oil
1 teaspoon minced fresh thyme
1/4 teaspoon crushed red pepper
salt to taste

Instructions

1. To make the sauce: heat the olive oil in a saucepan over medium heat. Add the garlic and saute for 1 minute or until fragrant. Then add the grated tomatoes, crushed tomatoes, thyme, crushed red pepper and salt. Simmer uncovered for 8-10 minutes. Adjust seasonings to taste and set aside.
2. To make the Filling: combine the ricotta, egg, and salt in a medium bowl. Add the mozzarella cheese and chives, mix well. Set aside.
3. Cook the shells according to package instructions in salted water until al dente (don't overcook shells or they'll tear apart). Drain and set aside to cool.
4. Preheat oven to 350 degrees F. Spray an 11x8-inch baking dish with cooking spray. Spread 1/3 cup sauce over bottom of the baking dish.
5. Fill each shell with ricotta mixture.
6. Arrange in a single layer in the baking dish.
7. Spoon remaining sauce over the shells.
8. Cover the baking dish with foil and bake for 35 minutes. Remove foil and bake uncovered for about 15 minutes or until the shells are cooked through. Serve immediately.

Notes: We made this way back in 2015....so we don't remember much about it! I guess that means it's time to make stuffed shells again.

Source: Cooking and Cooking

Black Bean and Sweet Potato Turkey Chili

Ingredients

1 tablespoon olive oil, divided
1 medium onion, diced (any color)
4 cloves garlic, peeled and minced
1 bell pepper, diced
1-2 jalapenos, minced
20 ounces ground turkey breast
8 ounces mushrooms, minced (about 2 heaping cups)
2 teaspoons cumin
2 teaspoons kosher salt
1/2 teaspoons pepper
1 teaspoon oregano
1 teaspoon chili powder
1 1/2 teaspoons smoked paprika
1 1/2 lbs sweet potatoes, peeled and diced into 1/2 inch cubes
1 28 ounce can tomatoes (not drained)
2 15 ounce can black beans, drained and rinsed
32 ounces beef broth (one box/carton)
1 15 ounce can pumpkin puree (make sure you're not using pumpkin pie filling :))
1/2 tsp cinnamon
1 tablespoons unsweetened cocoa powder

optional: sour cream, sliced avocado, chopped cilantro or green onion, and fresh lime juice for serving.

Instructions

1.Heat a large skillet to medium-high heat. Add 1 1/2 teaspoons olive oil and add onion, garlic, bell pepper, and jalapenos. Saute for about 5 minutes, until veggies are tender and fragrant.  Add to slow cooker.

2.In same skillet, heat remaining 1 1/2 teaspoons olive oil. Add turkey and mushrooms and stir to combine. Sprinkle in cumin, salt, pepper, oregano, chili powder and smoked paprika. (Note: the meat will taste very seasoned when done. Keep in mind these seasonings are not to flavor just the meat, they will season the entire pot of chili, so they are intentionally strong!) Add turkey mixture to slow cooker.

3. Add sweet potatoes, tomatoes, beans, broth, pumpkin, cinnamon, and cocoa powder to slow cooker and stir til combine. Place lid on pot and cook for 4-6 hours on high, or 8-10 on low, until sweet potatoes are tender.

4. When done, turn off heat and let chili sit with lid off for 10-15 minutes to thicken. Season with additional salt to taste before serving. If desired, serve with sour cream, sliced avocados, and a small squirt of fresh lime juice, and any other toppings desired.

Notes: We first made this in March 2017 and have made it a few time since. We will have this many more times, I am sure. The lime juice is a must and all the suggested toppings really make this chili pop!  Our kids gobbled it down quite quickly and loved it! Ever since they found out that there are sweet potatoes and mushrooms in the chili, they have been a bit more hesitant to eat it. But for that first time, ignorance was bliss! I have shared this recipe with multiple people and they have all loved it. Can be made vegetarian by omitting the turkey.

Source: Our Best Bites

Spicy Roasted Ratatouille with Spaghetti

Ingredients

• 2 pints cherry or grape tomatoes
• 1 medium eggplant (about 1 pound), diced
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• 1 medium red bell pepper (or orange or yellow), diced
• 1 medium yellow or white onion, diced
• 6 tablespoons olive oil, divided
• 2 tablespoons balsamic vinegar
• 6 cloves garlic, pressed or minced
• ½ teaspoon salt
• Freshly ground black pepper
• Red pepper flakes
• ½ pound (8 ounces) whole grain spaghetti
• Freshly grated Parmesan cheese, optional
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano)
• 1 teaspoon fresh thyme (optional)

Directions

1. Preheat oven to 425 degrees Fahrenheit with two racks in the middle positions. On a quarter pan or small baking dish, toss the whole baby tomatoes with 2 tablespoons olive oil and a sprinkle of salt and pepper. Set aside.
2. In a large mixing bowl, combine the diced eggplant, zucchini, yellow squash, bell pepper and onion. Whisk together ¼ cup olive oil, the balsamic vinegar, garlic, salt, a few generous twists black pepper and a pinch of red pepper flakes. Drizzle it over the vegetables and toss with your hands or a large spoon until the vegetables are evenly coated.
3. On a half-sheet pan or other large, rimmed baking sheet, arrange the vegetables in a single layer. Place the tomatoes on the lower oven rack and the vegetables on the upper rack. Set the timer for 20 minutes.
4. Meanwhile, bring a large post of salted water to boil. Cook pasta until al dente, according to package directions. Before draining, reserve about 1 cup pasta cooking water. Transfer the cooked pasta to a large serving bowl.
5. After 20 minutes, remove both pans from the oven. The tomatoes should be bursting and juicy by now, in which case, they’re done cooking. Use a spatula to toss the vegetables, then arrange them in a single layer again and put them back in the oven for an additional 10 minutes or so, until they are cooked through and golden.
6. Pour the cherry tomatoes and their juices over the spaghetti into the serving bowl. If you want your pasta to be pretty cheesy, now’s the time to sprinkle on a generous handful of shredded Parmesan. Add a baby splash of pasta cooking water and toss until the pasta is coated with a light tomato sauce.
7. Add the cooked vegetables to the bowl and toss to combine. Sprinkle with the chopped fresh herbs and season with additional salt, pepper and red pepper flakes until the flavors really sing. Serve with Parmesan on the side.

Notes: When Brittany was expecting our first child she made ratatouille and it made her feel ill. It took 7 years for her to be willing to try a ratatouille recipe again. I'm glad she did. This one was delicious.

Source: COOKIE + Kate

Southwestern Three-Bean and Barley Soup

Ingredients
1 tbsp extra-virgin olive oil
1 large onion, diced
1 large stalk celery, diced
1 large carrot, diced
9 cups water
4 cups (32-oz carton) reduced-sodium chicken broth or vegetable broth
1/2 cup pearl barley
1/3 cup dried black beans
1/3 cup dried great northern beans
1/3 cup dried kidney beans
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp dried oregano
3/4 tsp salt

Directions

Heat oil in a Dutch oven over medium heat. Add onion, celery and carrot and cook, stirring occasionally, until softened, about 5 minutes. Add water, broth, barley, black beans, great northern beans, kidney beans, chili powder, cumin and oregano. Bring to a lively simmer over high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, until the beans are tender, 1 3/4 to 2 1/2 hours (adding more water, 1/2 cup at a time, if necessary or desired). Season with salt.

Notes: Lately I've been liking anything southwestern, and this recipe was no different. It was tasty. Brittany soaked the beans overnight because she didn't think they'd be soft enough after only a couple of hours of cooking. Slow-Cooker Variation (from the source): Use 2 cups water (instead of 9 cups) and combine all ingredients in a 5- to 6-quart slow cooker. Cover and cook until the beans are tender, about 4 hours on High or 7 to 8 hours on Low.

Source: Zipongo

Russian Cabbage Pie

Ingredients

For the filling:

1 head cabbage (medium), cored and chopped
1 large onion, sliced thinly
3 tablespoons butter
3 eggs (hard-boiled)
2 teaspoons salt
1/4 teaspoon pepper
1 egg (raw)

For the batter:

3 eggs
1 cup sour cream
1/4 cup mayonnaise
1/2 teaspoon baking powder
1 1/4 cups flour
pinch salt

Instructions
For the Filling:

1. Cook the cabbage and onion in butter over medium-high until softened. A large wok works best. Season the cabbage with salt and pepper as you work (if it's bland now, it'll be bland later!). The wilting process takes about 20 minutes. You may need to reduce the heat as you go to prevent burning. Stir occasionally.
2. Set the hot mixture aside to cool. Meanwhile preheat the oven to 375F and grease an 11x9-inch baking dish.
3. Once the filling has cooled to luke-warm, stir in the chopped hard-boiled eggs and the raw egg to bind.

For the batter:

Add the eggs, sour cream, and mayonnaise to a medium bowl. Stir until smooth, then add the dry ingredients.

To assemble and bake:

1. Spread a little less than half the batter evenly over the bottom of the prepared baking dish. Spoon on the filling.
2. Top the casserole with the remaining batter, adding it in dollops evenly across the surface and smoothing it with the back of a spoon or spatula to cover the entire surface.
3. Bake for 45 minutes, until the crust is golden brown and shiny. Let cool at least 15 minutes before slicing so that it holds its shape.
4. Serve room temperature or warm. Serving suggestion: serve with a bit of sour cream on the side.

Notes: We all really liked this! Similar idea to the Cabbage Buns recipe we have occasionally. The recipe calls for a 11x9 dish, but since we don't have that size, we used a 9x13. I think ours turned out a little flatter than the source for that reason. Check out the source link for step-by-step photos.

Source: Global Table Adventure

Sweet Potato-Peanut Bisque

Ingredients
2 large sweet potatoes (10-12 ounces each)
1 tbsp canola oil
1 small yellow onion, chopped
1 large clove garlic, minced
3 cups reduced-sodium tomato-vegetable juice blend or tomato juice
1 4-oz can diced green chiles, preferably hot, drained
2 tsp minced fresh ginger
1 tsp ground allspice
1 15-oz can vegetable broth
1/2 cup smooth natural peanut butter
* Freshly ground pepper to taste
* Chopped fresh cilantro leaves for garnish

Directions

1. Prick sweet potatoes in several places with a fork. Microwave on High until just cooked through, 7 to 10 minutes. Set aside to cool.
2. Meanwhile, heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion and cook, stirring, until it just begins to brown, 2 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in juice, green chiles, ginger and allspice. Adjust the heat so the mixture boils gently; cook for 10 minutes.
3. Meanwhile, peel the sweet potatoes and chop into bite-size pieces. Add half to the pot. Place the other half in a food processor or blender along with broth and peanut butter. Puree until completely smooth. Add the puree to the pot and stir well to combine. Thin the bisque with water, if desired. Season with pepper. Heat until hot. Garnish with cilantro, if desired.

Notes: I found this recipe while perusing a recipe site related to a new wellness program at work and requested it for the menu. Then I ended up making it. It was no surprise to me that I really really liked this recipe. I'm pretty sure I ate all the leftovers by myself. My kids don't like sweet potatoes (crazy!) so we didn't tell them what was in this until they had tried it. They still found it a bit too spicy. 

Source: Zipongo

Spinach Ravioli with Zucchini Ribbons

Ingredients
2 medium zucchini, very thinly sliced lengthwise
1 lb fresh or frozen spinach-and-cheese ravioli
2 cloves garlic, crushed
1/2 tsp salt
1/2 cup half-and-half
2 tsp all-purpose flour
1 tbsp butter
1 large shallot, minced
1/4 cup dry white wine
1/4 cup thinly sliced fresh basil
1/4 tsp freshly ground pepper
1/4 cup shredded Parmesan cheese

Directions

1. Put a pot of water on to boil. Place sliced zucchini in a large colander and set it in the sink. Cook ravioli according to package directions. Pour the ravioli and cooking liquid over the zucchini in the colander.
2. Meanwhile, mash garlic and salt together in a small bowl with a fork to form a coarse paste. Combine half-and-half and flour in another small bowl and place near the stove.
3. Heat butter in a large skillet over medium-high heat. Add shallot and the garlic paste and cook, stirring, until fragrant, about 1 minute. Add wine and cook, stirring, until almost completely evaporated, 2 to 3 minutes more. Add the flour mixture and cook, stirring, until the sauce is thickened, about 30 seconds. Gently stir in the ravioli and zucchini, basil and pepper. Divide among 4 plates. Top each portion with 1 tablespoon Parmesan.

Notes: I think Brittany liked this one more than I did. The sauce ended up being a bit too thick and didn't have quite enough flavor for me. But it was still good. We don't have dry white wine, so I'm not sure what Brittany used instead (if anything).

Source: Zipongo

Macaroni Pie

Ingredients:
1 lb. elbow macaroni
2 eggs
2 Tbsp. butter
1 cup onion, minced
1/2 cup green pepper, minced
1 – 1 1/2 tsp cayenne (mild-hot)
1 lb. grated cheddar cheese
1 12 oz. can evaporated milk
1/2 tsp. salt

Directions:

1. Boil elbow macaroni for about 5 minutes, or until al dente. Drain and return to pot.
2. Stir in cheddar, pepper, and onion. The smaller the peppers and onions are sliced, the less crunch the finished dish will have.
3. In a small bowl or measuring cup stir together eggs, cayenne, evaporated milk, and salt. Pour over macaroni and stir to combine. 
4. Pour into a greased lasagna pan, spreading evenly with spatula. Dot with butter. 
5. Bake at 350° F for 30-45 minutes. Let cool about 10 minutes and slice into squares. Serve hot.

Notes: We like homemade mac and cheese at our house. This is one of several recipes we've tried. I would rate it as tasty, but not my favorite. Makes about 8 servings.

Source: Global Table Adventure

Black Bean and Sweet Potato Burritos

Ingredients
2 sweet potatoes, peeled and cubed small (about 3­-4 cups)
1 jalapeno, seeded and finely diced
1 red pepper, diced small
1 small red onion, diced small (about 1/2 cup)
2 teaspoons olive oil
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (15 ounce) can black beans, rinsed and drain
1/4 ­to 1/2 cup chopped cilantro (depending on your taste)
2 teaspoons fresh lime juice (from about 1 lime)
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
6­-8 burrito-size tortillas (whole wheat, white or other favorite variety)

Directions

1. Preheat the oven to 425 degrees F. In a large bowl, toss together the sweet potatoes, jalapeno, red pepper and red onion with the olive oil, cumin, chili powder, salt and pepper. Dump the coated veggies onto a large rimmed baking sheet and roast for 18­-20 minutes, tossing halfway through. The vegetables should be tender but not mushy at the end of cooking time.
2. Let the vegetable mixture cool. Scrape the mixture into a large bowl and toss with the black beans, cilantro and lime juice. Taste the mixture and add additional salt and pepper to taste, if needed. Refrigerate the mixture until ready to assemble the burritos or use immediately.
3. Place 3-­4 tortillas on a microwave-­safe plat and cover with a damp paper towel. Microwave for 15-­20 seconds until the tortillas are pliable. Place 1/4 cup or so of the vegetable mixture in the center of the tortilla and top with a sprinkle with shredded cheese, a little of each kind. Fold in the sides of the tortilla and roll up. Place seam-­side down on a baking sheet. Repeat with the remaining tortillas until you have all the burritos you need (the filling can be refrigerated and used for 3-­4 days).
4. Bake in a 375 degree F oven for about 10-­15 minutes, until heated through and the top of the tortilla is golden brown. Adjust the baking time as needed depending on if the filling has been refrigerated or not. For a softer tortilla, wrap each burrito in tin foil and heat through. Serve immediately.

Notes: I really liked these. I think they are much better than the Addictive Sweet Potato Burritos recipe we tried before.

Source: Mel's Kitchen Cafe

Rotini and Sweet Pepper Primavera

Ingredients
14 ounces asparagus spears
8 ounces dried rotini or gemelli (about 2 1/2 cups)
1 large red or yellow sweet pepper, cut into 1-inch pieces
1 cup halved baby pattypan squash or sliced yellow summer squash
1 10-ounce container refrigerated light Alfredo sauce (we used homemade Alfredo)
2 tablespoons snipped fresh tarragon or thyme
1/4 teaspoon crushed red pepper
Fresh tarragon (optional)

 Directions 

1.  Snap off and discard woody bases from asparagus spears. Bias-slice asparagus into 1-inch pieces.
2. Cook pasta according to package directions, adding asparagus, sweet pepper, and squash to pasta the last 3 minutes of cooking. Drain. Return pasta and vegetable mixture to hot saucepan.
3. Meanwhile, for sauce, in a small saucepan combine Alfredo sauce, the 2 tablespoons tarragon, and red pepper. Cook and stir over medium heat about 5 minutes or until heated through. Pour sauce over pasta and vegetable mixture; stir gently to coat. If desired, garnish with fresh tarragon.

 Notes: Tasty and quick!

Source: Better Homes and Gardens Cookbook, 12th edition.

Pumpkin Parmesan Empanadas

Ingredients
Crust
3 cups all-purpose flour
1 1/2 Tbsp sugar
1/2 tsp salt
9 Tbsp well chilled shortening, in small chunks
2/3 to 1 cup milk
Vegetable oil

Filling
1 Tbsp shortening
1 cup chopped onion
1 Tbsp firmly packed brown sugar
1 tsp fresh thyme leaves or 1/4 tsp dried thyme leaves
3/4 tsp salt
1 (15 oz) can pure pumpkin
1/2 cup ricotta cheese
2/3 cup grated Parmesan or Romano cheese

Directions
Combine flour, sugar and salt in food processor. Add shortening. Cover and pulse until mixture resembles coarse crumbs. Pulse while adding milk, 1 tablespoon at a time, just until dough holds together when pressed into a ball. Shape into 3 round disks. Wrap in plastic. Chill 30 minutes or up to 2 days.

For filling: Heat shortening in large skillet over medium heat. Add onion. Cook 7 minutes or until tender. Stir in brown sugar, thyme and salt until evenly blended. Stir in pumpkin, ricotta cheese and Parmesan cheese.

Heat 1-inch deep vegetable oil to 350 degrees F in large skillet over medium heat. Divide dough into 12 equal pieces. Roll each to a 6-inch circle on lightly floured surface. Brush edges with water. Spoon 1/4 cup pumpkin mixture onto each circle. Fold dough in half to cover filling. Press edges with fork to seal.

Cook empanadas in hot oil 4 to 5 minutes or until golden brown, turning halfway through cooking time. Drain on paper towels. Cool 10 minutes before serving.

Notes: Makes 12 empanadas. I love pumpkin pie, pumpkin soup, pumpkin bars, and pumpkin cookies, and I more or less lived on empanadas while I was a missionary in Paraguay, so when I saw this recipe I really wanted to try it. I was not disappointed - liked these a lot. Having said that, though, the crust was completely different than any I ever had in South America. It was flaky and more like a pie crust. Brittany said she will probably use this crust recipe the next time she makes Natchitoches Meat Pie.

Source: This recipe was attached to a large bottle of Crisco vegetable oil that we bought a while ago.