Healthy Eating in a Pot

There is nothing nicer than cooking everything in one pot and then letting it simmer for dinner.

My hubby’s favorite way to eat eggplant is to dip it in egg, then in Italian breadcrumbs and deep fry it in my wok in Olive Oil.

 

I love the draining rack on the side which also keeps the eggplant warm till he sneaks in and eats them lol.

The recipe for the pot of yummy is as follows:

1 medium onion diced

3 tbsp minced garlic

1 chopped eggplant

1 cup cherry tomatoes cut in half

1 cup sliced fresh mushrooms

1 pound ground beef or turkey

Olive Oil for bottom of pot.

I add the olive oil, onion and the hamburger to brown the hamburger then drain off the excess fat.  I add the remaining ingredients and allow to simmer till everything is cooked thoroughly.  (Takes about 30 minutes)

Today I had a little leftover spaghetti sauce and a few bowtie macaroni’s so I added them to the mixture and stirred well.

Adding a small tossed salad and the meal is complete.  Good for you low cost and yummy.

Happy Eating.

Tammye Honey

 

Easy Spinach Lasagna Recipe

Difficulty: Easy | Total Time: 1 hr 40 mins | Makes: 8 to 12 servings

Making a proper lasagna is all about a harmonious ratio of filling, cheese, sauce, and noodles. For this spinach and cheese version we’ve skipped the béchamel sauce found in traditional lasagnas to make the dish fast and easy to assemble. Combine frozen spinach, Parmesan cheese, ricotta cheese, and an egg for the filling and layer it with sauce, noodles, and mozzarella cheese. Bake until browned and bubbly, and serve with a simple salad or vegetable side for a cozy vegetarian meal.

This recipe was featured as part of our lasagna recipe slideshow.

INGREDIENTS

• 1 (15- to 16-ounce) container whole-milk ricotta cheese
• 2 (10-ounce) boxes frozen spinach, thawed and excess liquid squeezed out
• 1 cup finely grated Parmesan cheese (about 3 ounces)
• 2 medium garlic cloves, minced
• 1 large egg, lightly beaten
• Kosher salt
• Freshly ground black pepper
• 2 (14.5-ounce) cans tomato sauce or jarred marinara sauce
• 1 (8- to 9-ounce) box no-boil lasagna noodles (12 noodles)
• 1 pound whole-milk mozzarella cheese, sliced 1/4 inch thick
• Vegetable or olive oil

INSTRUCTIONS

1. Heat the oven to 350°F and arrange a rack in the middle.
2. Place the ricotta, spinach, half of the Parmesan, the garlic, and the egg in a large bowl and season with salt and pepper. Mix until combined.
3. Spread 3/4 cup of the tomato sauce in a thin layer over the bottom of a 13-by-9-inch baking dish.
4. Construct the lasagna by layering 3 of the noodles over the sauce. Top with another 3/4 cup of the tomato sauce and spread it evenly to the edges of the dish. Using a small spoon, dollop a third of the ricotta mixture (about 1 cup) evenly over the sauce and flatten the dollops with the back of the spoon (the ricotta mixture will spread out more when it heats up). Evenly lay a quarter of the mozzarella slices over the ricotta.
5. Make 2 more layers of noodles, sauce, ricotta mixture, and mozzarella. Top with the remaining noodles, sauce, and mozzarella. Evenly sprinkle with the remaining Parmesan. Coat 1 side of a large piece of aluminum foil with vegetable or olive oil and cover the dish tightly with the foil, oil-side down.
6. Bake until the sauce is starting to bubble around the edges, about 40 minutes. Remove the foil and continue baking until the top is browned, about 20 minutes more. Remove the pan to a wire rack and let cool for 15 minutes before slicing.

Another recipe for Spinach oh yeah…even though I read last night that too much cooked spinach is not good for you I am still craving it…lol…it is my favorite veggie

http://www.chow.com/recipes/30277-easy-spinach-lasagna

So love this website…

 

New Blog to Report for Real Russian Recipes

Bryndzove Halušky

http://www.russianseason.net/index.php/2011/07/bryndzove-halusky/

 

How cute is my hubby.  I get up this morning and in my emails I have the usual emails and one from him that is of course “No Subject” because that takes time and he is busy… and inside is a simple line… so I get on the intercom to make sure that he has not been hacked and ask if he has really sent me the email and he tells me yes it is for your cooking blog since you like to make all the Ukrainian and Russian food, I found that this morning and thought you would love it for your blog.

This gal and her mom have had a busy time adding a lot of recipes so hope that you enjoy them.

Have a great day

Happy Cooking

Tammye Honey

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Chicken Thighs with Spinach in White Wine

This is what I ended up making in exchange for what I started out with thanks to a few reblog ideas …

Yes I showed you the end before the beginning lol…

I also did make the bowties and cherry tomatoes in olive oil and chicken broth with a few spices and garlic then a bit of sprinkled cheese on top as garnish…

Now to begin:

Cherry Tomatoes

I walk outside and pick mine…

I did add a few other tomatoes from our other flower pots only because they were ready

As you can tell the weather here has done a number on this poor baby but it is still bearing…

Italian Parsley a few pinches in the chicken…

Italian Basil just a hint with the bowties and cherry tomatoes…

I use a smaller jar near cooking area and just transfer when empty… this went into both pans to start

So did this and yes I am lazy…This is actually more economical…

I added the chicken thighs that were boneless and I had tried to cut a pocket they are just too small…

Added my bag of spinach

Added just enough chicken broth to start a nice steam and covered partially to allow spinach to steam over the chicken thighs…

Added just a hint of white wine after the spinach was steamed to keep the chicken from drying …I go by smell…then added a bit more of chicken broth to mixture about a total of 1/4 box.

1/4 of box was added to the cherry tomatoes in the pot beside the frying pan

Sprinkled in the bowties to accommodate the amount of tomatoes and readjusted the liquid with tomato bisque soup since I did not have tomato paste.

Then stirred and partially covered allowing both dishes to just simmer till we were ready to eat.

Sprinkle cheese is optional…

And Again here it is…..Voila!!!! Sooooo Tasty…. Sooooo Stuffed….

Enjoy…

Tammye Honey

Tomorrow Night’s Dinner

Tomorrow nights dinner with my flower pot cherry tomatoes…

My recipe is here https://tammyehoney.wordpress.com/2012/06/21/chicken-thighs-with-spinach-in-white-wine

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What's 4 Dinner Solutions

This is a most excellent way to use up those proliferating cherry tomatoes.  I cooked these down in some olive oil with minced garlic, a chopped Vidalia onion, and plenty of fresh basil.  Bowties work fine – any pasta will do.  So easy to make:  Halve the tomatoes and chop the onion, pour a fair measure of olive oil into a big skillet and warm it up.  Toss the veggies in and cook them down, adding some tomato paste towards the end.  If the sauce is too thick just ladle some water from the pasta you have a-boil.  I add thin sliced fresh basil as it cooks and save some for garnish at the table.  Use lots!  Dump your drained pasta into the sauce and stir to combine, plate and serve immediately.  I grated some Asiago cheese on the pasta tonight.  Mmm… cheese!

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Since Pasta Salad was Finished, Here is an Easy to Make Dinner

Thought I would do an easy to make dinner to go with it of something that I knew would get hubby away from the computer and come into kitchen with his nose leading the way…

Smart Steamer to the Rescue

This is a great must have in any kitchen…Dr. Oz was smart to endorse this on his December segment…wish I had been in that audience cause I did not get a free one like they did…

Frozen Peas Any Brand

Tilapia

I do not even notice what brand as I shop for the ingredient list so that it is strictly that item in the bag due to allergies…

Sesame Oil

This is the only way that my hubby will eat peas and I make sure to place the peas above the fish so the sesame oil drips onto the fish prior to going into the water…adds a little flavor and activates the garlic and seasonal on the fish….

The water afterwards

The water is the only place that the microwave hit in this Smart Steamer the food is untouched by them.

Dinner is served

Hope you enjoy and the Smart Steamer goes right into the microwave along with the plates and forks…easy clean up…

 

Spinach & Basil Pasta Salad Made Easy

Of course I use the new pasta cooker from Tupperware that makes my life easier http://www.emanthetupperwareman.com   so I do not have a ton of pots to clean up later or a colander since it is all in one so I sort of skip those two steps… This original recipe called for bow-tie macaroni which I would have loved to have made it with but was out…so I had to settle for spirals…

Pasta Salad

16 oz or two cups of pasta

6 0z of spinach leaves or 1 pkg of frozen chopped spinach thawed

2 cups of fresh basil leaves (I thought this was a little excessive so I added less)

1/2 cup extra virgin olive oil (or what you have) I am certain it won’t tell if it was not extra virgin

3 cloves of garlic minced or equivalent in jar

4 oz or 1/2 cup of prosciutto or bacon, diced

salt and ground black or white pepper to taste

3/4 cup (freshly) grated Parmesan cheese

(Optional) 1/2 cup toasted pine nuts…I do not add due to people having allergies…

I added a small amount of Italian Dressing as it seemed dry

Check out my video to start and stop this at your leisure so that you can dance while making  and enjoy seeing how it is made prior to making.