Monday, January 30, 2023

Pasta with Mushrooms

Pasta with Mushrooms




8 oz pasta of choice
Olive oil
One onion, chopped
3 cloves garlic, minced
4 oz sliced mushrooms
1 c. chopped pecans
1 c. frozen peas
1/2 c. small black olives, cut in half
Boil pasta as per package instructions.
While pasta is boiling, sauté onion and garlic in olive oil until softened. Add mushrooms and cook 2 minutes. Add remaining ingredients and cook until heated thru.
Add to cooked and drained pasta. Serve. Enjoy!

Monday, January 16, 2023

Spinach Salad

We all need to get more greens in, right? This is a tasty way to do it.

Spinach Salad


1/2 lb. fresh spinach

1/2 c. dry roasted peanuts
One tomato, cut into small pieces
1/4 red onion, cut into small pieces
Dressing:
2 T rice vinegar
1 T soy sauce
6 T oil (I used olive, but peanut would be good, too)
1/4 t cayenne
1/4 t salt
Add all salad ingredients to a large bowl. Mix the dressing ingredients well, pour over salad, and mix to coat everything well. Serve. Enjoy!

Thursday, January 12, 2023

Low Fat Sausage Stew




One package vegan sausage of choice (we used Beyond Meat)

One can sauerkraut (I like Bavarian style)
2-3 Granny Smith apples, cored, peeled, and sliced
One onion, sliced into rings
2-3# red potatoes, quartered
3 c. vegetable broth
Caraway seeds
In a crockpot, layer the potatoes, sauerkraut, apples, and onion. Pour in vegetable broth, and sprinkle with caraway seeds. Cook on High for 4 hours.
While cooking, cook your sausage in your preferred method. We bake ours, because it gives the outer part a nice crispness. When done and cool enough to touch, cut into coins and set aside.
When the vegetables are done, scoop a serving into a bowl and top with sausage, stir to mix.
Enjoy!
I served it with chewy ciabatta bread. This could be made in a Dutch oven and simmered until potatoes are tender.