Spicy Sausage Pasta

What you need:

• 1 tbsp olive oil
• 1 lb smoked sausage
• 1.5 cups diced onion
• 2 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild
• 1/2 cup heavy cream
• 8 oz penne pasta
• 1/2 teaspoon salt and pepper, each
• 1 cup Monterey Jack cheese, shredded
• 1/3 cup thinly sliced scallions

What you do:

1. Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
2. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.
3. Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.

Read more at http://www.kevinandamanda.com/recipes/dinner/spicy-sausage-pasta.html#3lfKZqlCbWIObOIf.99

15 Bean Soup

What you need:

• 20 oz bag of 15 bean dried mix for soup
• 1 lemon's worth of juice and zest
• 2 carrots, sliced
• 3 celery stalks with leaves, diced
• 1/2 red onion, diced
• 4 cloves garlic, minced
• 1 can of diced tomatoes
• 2 boxes chicken stock or vegetable stock
• 2 tsp chili powder
• 1 tsp basil
• 1 tsp thyme
• 2 bay leaves
• 1 tsp salt
• 1 tsp pepper
• pinch cayenne pepper (add more if you like it spicy)
• optional: for more spice add your favorite hot sauce as well

What you do:

Quick soak your beans (or soak overnight) by putting them in a pot with 4 cups of water.  Bring to a boil and simmer for 1 hour.  Drain and rinse.  Add all of the ingredients into the pot and bring to a boil and simmer for about 2 hours or more.
Optional: add 1/2 lb of cooked, diced bacon.

Asian Salad Dressing

What you need:

• 1 teaspoon minced ginger
• 1 teaspoon minced garlic
• 1/4 cup olive oil
• 1 teaspoon sesame seed oil
• 1/4 cup soy sauce
• 2 Tablespoons rice vinegar
• 1/2 teaspoon sesame seeds
• 1 teaspoon honey
• 1 Tablespoon sugar

What you do:
Whisk together all ingredients.  Makes about 2/3 cup dressing.

Chickpea Curry

What you need:

• 2 Tablespoon olive oil
• 1/2 red onion, roughly chopped
• 1 can of garbanzo beans, drained
• 2 cloves of garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 tomatoes, chopped
• 1 small potato, peeled and diced
• 1 teaspoon ground coriander
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garam masala
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 small can of tomato sauce

What you do:
 
Heat the oil in a deep skillet over medium heat.  Saute onions until browned.  While the onions are cooking, measure out the spices into a small bowl and set aside.  Add in garlic, ginger, spices, tomatoes, beans and potatoes.  Stir for 1 minute.  Pour sauce into mixture and when it comes to a bubble, turn it down to low and let simmer until potatoes are soft and sauce has reduced by half.  Serve over basmati rice.

Potatoes Au Gratin

What you need:

• 3-4 yellow potatoes, thinly sliced
• 2 Tbsp butter
• 2 Tbsp flour
• 1 1/2 cup milk, or half and half if you want it creamier
• 1 clove of garlic, minced
• 1 cup shredded sharp cheddar cheese
• salt and pepper to taste

What you do:

Preheat oven to 350 degrees.  Butter a casserole dish.  I used an 8 inch round deep dish but you could use a 9x9 square as well.
Melt butter over medium to med-high heat.  Whisk in flour and let bubble for about 1 minute.  Pour in milk or cream slowly, a little at a time, whisking to avoid lumps until all is added.  Continue to heat until bubbly.  Remove from heat and add 1/2 cup of cheese.
Place a layer of potato slices on the bottom, sprinkle with salt and pepper and pour 1/3 of the sauce over.  Repeat 2 more times.  Bake for about 25 minutes (or until potatoes are almost tender).  If top is browning then place foil over the top.  Remove foil and sprinkle remaining cheese on top and bake another 10 minutes.

Lentil Soup

What you need: 

• 2 Tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 garlic cloves, chopped
• salt and freshly ground black pepper
• 1 (14 1/2 ounce) can diced tomatoes
• 1 pound lentils (approx. 1 1/4 cups)
• 11 cups low-salt chicken broth
• 4 to 6 fresh thyme springs
• 2/3 cup dried elbow pasta
• 1 cup shredded Parmesan

What you do:

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery. Add garlic, salt and pepper then saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme springs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.  In the last 10 minutes, add the dried pasta.

Homemade Italian Dressing Mix

What you need:

• 1½ teaspoons garlic powder
• 1 tablespoon onion powder
• 2 tablespoons oregano, ground or leaves
• 1 tablespoon dried parsley
• 1 tablespoon granulated sugar
• 2 tablespoons salt or substitute
• 1 teaspoon black pepper
• 1 teaspoon ground basil or leaves
• ¼ teaspoon ground thyme or leaves
• ½ teaspoon dried celery leaves or flakes

What you do:

Use 2 TBSP in place of dry mix packet.

If making dressing mix with 1/4 cup vinegar, 2 TBSP water, and 1/2 cup oil.