Yellow Split Pea Soup w/Black Beans & Vegetables

pea soup
Here’s a hearty soup for when you want something filling. For this delicious blend of legumes and vegetables, you can soak the black beans overnight. Then boil them the next day according to the instructions on the bag, or you can speed up the process considerably by using a pressure cooker. As a last resort, you can always use a can or two of black beans.
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French-Toasted Bagel Sprinkled with Cheese

bagel

This is an easy recipe that anyone can make. Surprise a loved one with this dish, which may be served for breakfast, lunch, or dinner. Eat it with oranges and sausage for breakfast, or pair it with soup or salad for lunch or dinner. Or, enjoy it by itself as a snack. The recipe described below is for 1 bagel sliced in half. Simply increase the number of eggs per bagel, depending how well saturated you want the bagel to be. You might find 1 egg to be sufficient for 2 sliced bagels by increasing the amount of milk you mix with the egg. It’s how “eggy” you want your bagel to be.
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Chili w/Shredded Beef & Spinach topped with Popcorn

chili

Sometimes the winter chill can only be warmed by eating a hot bowl of chili. Here is a complete meal in one pot with lots of fiber, vegetables, protein, and grain. I find the best meat to use is shredded beef, which I had pressure cooked the day before making this meal. However, you can use ground beef, turkey, or chicken. Or, even make it vegetarian. Continue reading

Swiss Chard Pancake topped with Swiss Cheese

Swiss chard pancakeThis recipe is a pancake and omelet hybrid. I just made it up because I was hungry but didn’t want to go to the grocery store. I looked in the refrigerator and guess what I saw? A bag of Swiss chard, Swiss cheese, milk, and eggs. So, I thought why not create something lovely yet easy and healthy and downright quick?

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Chicken Sausage with Condensed Cream of Portabella Mushroom Soup & Vegetables over Pasta

pasta
You can make this dish with leftover chopped or shredded chicken, or chicken sausage (I used Trader Joe’s Chicken Sausage with Sundried Tomatoes). I used the latter because I didn’t have time to cook chicken and I had no leftovers.

After you’ve chopped about 3 cups of cooked chicken or 16 oz. of chicken sausage, peel, crush, and chop four cloves of garlic and set aside. Next, skin or peel, chop, and set aside the following: 1 onion, five carrots, a carton of white button mushrooms, and a bunch of fresh broccoli florets (or use a 10 oz. bag of frozen broccoli). Fill a pot with water to boil your pasta (I used a 16 oz. bag of whole wheat penne pasta). Follow the instructions that come with the pasta. Continue reading

Bavarian Bratwurst with Peas and Eggplant over Mashed Potatoes

bratwurst

Here’s a recipe to top off the month-long celebration of Octoberfest, as we transition over to Halloween (expect more of that theme in the upcoming posts). This is a simple, but tasty and hearty recipe I concocted. Although I usually use ground breakfast sausage for this recipe, I decided to make some changes and they turned out just right. Continue reading

Iron Skillet Deep Dish Vegetables and Pepperoni Pizza

Image contributed by Hymn

Image contributed by Hymn

Depending on how many shortcuts you take, this can be quite a quick meal to prepare by starting with a 1-lb. bag of fresh dough from Trader Joe’s, or any of your favorite brand. You may also have pre-made your fresh dough by using a bread maker, or simply by hand. In any event, we will prepare this pizza, assuming the dough is already made ahead of time. The amount of dough should be at least 1 lb. in weight since that would be enough to fully line an 8- or 10-inch cast iron skillet. Continue reading

Ground Beef with Potatoes and Hard-boiled Eggs (as filling for mini-meat pies)

This dish can be made ahead because pre-cooking potatoes and eggs is required. For a meal during the week, you can prep by browning the (1 lb.) ground beef, boiling the potatoes, and eggs and putting them in separate containers for assembly when you are ready to serve later. Continue reading

Ground Beef with Peas, Carrots, and Mung Bean Sprouts

This ground beef recipe is a filling for egg rolls. Let’s start with the wrappers.

There are different types of egg roll wrappers. There are thick ones made of wheat that tend to overpower the filling and there are paper thin ones like rice paper or lumpia (loom-pyah) wrappers, both of which are found in Asian grocery stores. You can also use phyllo dough if you wish, but you would bake rather than fry them. The one type typically found in regular grocery stores is made of wheat. Whichever you prefer, the ideal taste I find is one with thin wrapper so the filling is the dominant texture and flavor rather than the wrapper. Continue reading