Category Archives: Recipes

Cooking: Spinach Tomato Orzo Soup

Spinach Tomato Orzo Soup by Angie McGowan at the Family Kitchen

Orzo Soup(photo from the Family Kitchen)

This recipe seems so simple upon first glance, but it’s a little bit crazy.  Though I appreciate the intent may have been to use whole boxes, bags & cans of ingredients so you don’t have anything left to shove back into your pantry (I love that!) BUT you will get more soup than you know what to do with so unless you are feeding a family of 10 it might get wasted at the end.  It was delicious the first time, hot off the stove and I love a recipe not afraid of adding spinach.  But leftovers aren’t soup.  They are soggy pasta at best.  (The orzo absorbs all of the liquid).  Fine, maybe, for a lunch at the office, maybe once, but that’s it.  I would need to find a way to make about 1/3 of this recipe if I were to make it again.  If you are feeding a crowd on a cold winter day, then go check out the recipe over at The Family Kitchen.

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Posted by on January 13, 2013 in Food, Recipes, Reviews


Cooking: Spicy Vegan Potato Curry

Spicy Vegan Potato Curry from AllRecipes


This recipe is outstanding. It tastes like it’s right off your favorite Indian restaurant buffet. Caution: the word Spicy is in the title for a reason and it is no joke. If I make it again I will dial back the cayenne significantly so my kiddos can enjoy it too.

Check out the full recipe on if you are interested.

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Posted by on December 6, 2012 in Food, Recipes, Reviews


Cooking: Mexican Rice

Mexican Rice by Lynn’s Kitchen Adventures

Rice(Photo from Lynn’s Kitchen Adventures)

This was my first ever time to use a rice cooker (thanks Mom & Dad for the awesome gift!) and it was really easy!  We were having pinto bean tacos for dinner and needed a delicious side to go with it.  This recipe makes a huge batch so we were eating lots of burritos for the rest of the week.  Luckily it’s super-healthy!

If you want to give it a try, the full recipe is posted on Lynn’s Kitchen Adventures.

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Posted by on December 6, 2012 in Food, Recipes, Reviews


Cooking: Sesame-Soy Broccolini

Sesame-Soy Broccolini by Real Simple

I can eat a ton of baby broccoli, I love it. This sesame-soy sauce was okay, but not really any better than a little olive oil spray + salt & pepper. Either way, lightly steamed, delicious.

2 bunches broccolini
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons sesame oil
1 teaspoon sugar
1 clove garlic, chopped
1/4 teaspoon crushed red pepper (optional)

1.Steam the broccolini until just tender, 5 to 7 minutes.
2.In a small bowl, mix together the soy sauce, vinegar, oil, sugar, garlic, and red pepper, if using. Drizzle over the broccolini.

By Dawn Perry , October, 2012

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Posted by on November 10, 2012 in Food, Recipes, Reviews


Cooking: Butternut Squash Lasagna

Butternut Squash Lasagna from Cooking Light

(photo credit to

First, unless you are the incredible hulk, buy the pre-packaged, already chopped butternut squash.  Holy hell I am lucky I still have all my fingers – it is scary to chop those suckers!  After all the work though, this recipe is delicious.  We loved it.  (Obviously, I didn’t make my own marinara, but using your favorite jar kind works just as well.)

Cooking spray
3 cups chopped onion
10 cup fresh spinach
3/4 cup (3 ounces) shredded sharp provolone cheese
1/2 cup chopped fresh flat-leaf parsley
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large eggs
1 (15-ounce) carton part-skim ricotta cheese
1 (15-ounce) carton fat-free ricotta cheese
3 cups diced peeled butternut squash
6 cups Smoky Marinara (or your favorite sauce)
12 oven-ready lasagna noodles (such as Barilla)
1 cup (4 ounces) grated fresh Parmesan cheese

Preheat oven to 375°.

Heat a large Dutch oven coated with cooking spray over medium-high heat. Add onion; sauté 4 minutes or until tender. Add spinach; sauté 1 1/2 minutes or until spinach wilts. Combine provolone, parsley, salt, pepper, eggs, and ricotta cheeses in a large bowl.

Place squash in a microwave-safe bowl. Cover and cook on high 5 minutes or until tender.

Coat the bottom and sides of 2 (8-inch-square) baking dishes with cooking spray. Spread 1/2 cup Smoky Marinara in the bottom of one prepared dish. Arrange 2 noodles over sauce; spread 1 cup cheese mixture over noodles. Arrange 1 1/2 cups squash over cheese mixture; spread 3/4 cup sauce over squash.

Arrange 2 noodles over sauce; spread 1 cup cheese mixture over the noodles. Arrange 1 1/2 cups onion mixture over cheese mixture; spread 3/4 cup sauce over spinach mixture.

Arrange 2 noodles over sauce; spread 1 cup Smoky Marinara evenly over noodles. Sprinkle with 1/2 cup Parmesan. Repeat procedure with remaining ingredients in remaining pan.

Cover each pan with foil.

Bake at 375° for 30 minutes. Uncover and bake an additional 30 minutes.

To freeze unbaked lasagna: Prepare through Step 6. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.

To prepare frozen unbaked lasagna: Thaw completely in refrigerator (about 24 hours). Preheat oven to 375º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover lasagna with reserved foil; bake at 375º for 1 hour. Uncover and bake an additional 30 minutes or until bubbly.

Barbara Seelig Brown, Cooking Light
MARCH 2003

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Posted by on November 10, 2012 in Food, Recipes, Reviews


Cooking: Sweet Potato Fries

Sweet Potato Fries by Gimme Some Oven

(photo credited to Gimme Some Oven)

First of all, sweet potatoes are really hard to chop so I’m never the volunteer for that job (but ok, granted, no one else is going to do it).  Second of all, we all really love sweet potato fries and it feels much better to make your own from scratch so you can control how much oil is used.  Thanks to Gimme Some Oven for this great recipe!  We only used a tiny bit of cumin and never tossed them after they went into the oven and they turned out awesome.

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Posted by on October 13, 2012 in Food, Recipes, Reviews


Cooking: Sauteed Sweet Potato Greens

Sauteed Sweet Potato Greens by The Bitten Word

(photo credited to The Bitten Word)

Thank you to google for helping me figure out what in the world to do with a big bunch of sweet potato greens.  I found this super easy recipe and we had a very interesting dinner with homemade sweet potato fries and sweet potato greens on the same plate.  Evren choked the greens down, I thought they were just okay, and Ayla loved them because she thought they tasted a little bit like seaweed (which she loves).  If you are feeling adventurous enough to try a different green you can check out this great recipe over on The Bitten Word.  (We skipped the maple syrup.)

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Posted by on October 13, 2012 in Food, Recipes, Reviews

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