Super healthy Turkey, Bean and Veggie Soup


This is so “adapted” that I’m calling it my own at this point, even though it started out from a pin 🙂

  • 1lb ground turkey
  • 1 small onion, diced
  • 4-5 carrots, peeled & diced
  • 4 cups vegetable broth
  • 2 cups water
  • 1 bunch kale, ribs removed, roughly chopped
  • 1 tbsp Herbs de Provence
  • Salt + Pepper to taste
  • 1 can butter beans drained and rinsed

Saute onion and carrots in a tbsp of olive oil in a large pot about 5 minutes. Add ground turkey and cook through until mostly white. Add all seasonings except salt & pepper and mix until combined. Add broth, water and beans and cover and allow to simmer for 10 minutes.

Add kale and simmer for another 10 minutes. Add salt & pepper if desired after tasting.


Onion, carrots & turkey cooking.


Kale, washed & chopped.


Brothy mixture.

20140505-181851.jpgAfter 5 minute with the kale in the pot.

Since I had grabbed the low sodium, organic broth I did end up adding salt & pepper rather generously. however, this being my first attempt at using kale I must say I was pleasantly surprised and how nice it tastes after cooking!

Also, for a Monday night dinner, this was not a problem at all given how lazy I can be 🙂 Sure, there was some chopping but not too much and the fact that it all ended up in one pot to wash always makes me happy. The flavors blended quite nicely too.

And? The teen liked it! Even with all those healthy, leafy greens!!

Slow Cooker Pulled Pork


Pulled Pork Slow Cooker


Courtesy of Sam The Cooking Guy – see the video here and grab the full sized recipe card. I made this yesterday and since I had to throw it together so fast before leaving for work, I didn’t take pictures, BUT, I can tell you it ended up looking exactly like what he shows at the end of the super short video. That pork shoulder roast simply fell apart, and I served it on pretzel roll buns (per the recommendation of a friend – thank you Jdog!)  The teenager’s reaction when he bit into his sandwich was – “Mmmmmm…wow…this is really GOOD!” Which, if you have a male teenager, you know is high praise indeed 🙂

I just had a small plate of the meat by itself re-heated with some tater tots for a quick lunch, and it was really really really good!! I liked the sandwich version plenty too, but I particularly appreciate food that is just as good as a leftover as it is fresh.

If you have a twitter account, you should follow Sam – @thecookingguy – he is a local guy – so local that I tend to end up shopping at the same grocery store with him at least 2-3 times a month. He does quick runs into the store like I do for a couple of things. I was actually hoping I would see him when I ran in for the pork shoulder on Wednesday night so I could tell him I was making his recipe, but of course he wasn’t there. Anyhow – what I love about his videos is that he cooks like any one of us non-professional people would: he drops stuff, he can’t find stuff, he has to substitute sometimes, he curses, he burns things, and sometimes what he makes just doesn’t turn out how he wants! But, most of the time it is really really simple things, never takes longer than 20 mins from chopping to serving and ends up tasting really awesome. Plus, he is all about cooking with what you have in your cupboard and not using anything pre-made.

And since I had a very packed week at work doing tasks that I do NOT like (performance evaluations) in a software program that NEVER works correctly (it didn’t miss a chance to screw up this year either!) I was very happy to come home on Friday night to the smell of that pork roast and simply having to drop the meat on the rolls and crack open a beer before sitting down to eat. Ahhhhhhhhhhhhh.


Seafood Casserole


Because I like to alternate my posts between running, then recipes for the things I eat that make me have to run some more 🙂

Seafood Casserole – adapted from here.

What you need:

  • 6 oz uncooked spaghetti, broken
  • 1/2 lb fresh scallops, cut in half or quarters if large
  • ½ lb fresh shrimp –  peeled and deveined. Smaller ones are best.
  • 6 Tbs butter, divided
  • 4 Tbs flour
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • 2 cups half and half cream
  • 4 Tbs white wine or sherry
  • ½ cup sliced button mushrooms (I didn’t use these since I am not a fan)
  • 1 cup frozen peas
  • 8 Tbs parmesan cheese, divided

What you do:

  • Cook spaghetti per directions on the package. Drain and rinse with hot water.
  • Heat oven to 375 degrees.
  • Lightly butter a 2 quart casserole dish, or 4 individual 2 cup ramekins.
  • Thoroughly rinse scallops and shrimp in cold water, drain, and cut scallops to desired size. I like a bite sized piece.
  • Melt 3 tbs of butter in a sauté pan.
  • Add seafood and mushrooms and sauté over medium high heat. Cook 6-8 minutes, or until scallops are opaque.
  • Remove from pan and set aside.
  • In same pan, melt remaining butter. Add flour, salt and pepper and blend well. Add half and half all at once. Cook until mixture thickens. This should take about 5 minutes. Stir constantly with a whisk.
  • Add 4 T of parmesan cheese.
  • The recipe calls for combining everything into the saucepan here – I only added the peas and wine to heat them. Then I mixed everything in the casserole dish. Original text: (Add scallops and mushrooms back to the pan. Add wine and peas. Continue stirring until heated through. Place spaghetti into saucepan with seafood mixture, and stir it all together until well mixed.)
  • Place it all in the buttered casserole. Sprinkle with Parmesan cheese. Bake for 25-30 minutes, or until light brown and bubbly around the edges.

My adaptations – no mushrooms, scallops were already the sort of bite sized frozen kind which I just thawed, not mixing all the ingredients in the sauce pan (unless you use a really large one, that would have been a tricky task, and since my casserole dish is a 2.5 qt it was easier to combine everything in that), pasta box was the already reduced sized spaghetti pieces.

Since the standard response is “Pics, or it didn’t happen!” – here you go!

Most of the ingredients ready to go on the counter

Most of the ingredients ready to go on the counter

Spaghetti cooking along with shrimp & scallops while the oven pre-heats

Spaghetti cooking along with shrimp & scallops while the oven pre-heats

Pasta & seafood cooked and set aside, waiting for the sauce to be done.

Pasta & seafood cooked and set aside, waiting for the sauce to be done.

Ready to go in the oven with last of the cheese sprinkled on top.

Ready to go in the oven with last of the cheese sprinkled on top.

Finished casserole in the baking dish and ready to eat on my plate!

Finished casserole in the baking dish and ready to eat on my plate!

This dish was rather easy since there is no excessive chopping, and it was nice to have that time while it was in the oven to clean up all the other prep items. It is also really yummy! Of course, you can’t really go wrong with me with a pasta + shellfish dish, but I was really happy with the flavor balances. About the only thing I would do differently the next time is possibly only use scallops (the small shrimp ended up a little too tough for me) and increase the peas & cheese. This re-heats very too which is important to me since no one else in my house would eat this so unless the boyfriend comes around to help out, this is all for me!

Bacon Wrapped….(does the rest of this title matter?)



Ok, so the specific completion of that title for today is: Bacon Wrapped Dates.

This is not intended to be a recipe post, but in order to get that photo, the online search did result in one. Though I think all I really needed to find out after eating one of these is exactly how long to put them in the oven and at what temp (15-25mins at  375)..I haven’t made them myself, this is just the result of what I tasted at a restaurant just now.

The annual holiday lunch with my AVP resulted in me tasting one of these appetizers. Something I *never* would have order because it had the word “date” in it, and I don’t generally like those.

HOWEVER, when it is wrapped in a thick, juicy slice of bacon and has blue cheese oozing out the ends, well…I figured it wouldn’t be All Bad.

Oh heavens – it was ALL GOOD! No, it was ALL AMAZEBALLS!!

Further proof that Bacon Wrapped…..(fill in the blank with an edible product) always worth eating!

For the record the ingredients are:

  1. Dates (either fresh or dried but they need to be pitted and split in open
  2. Goat cheese (or any soft cheese really)
  3. Uncooked bacon slices cut into 1/3s

Stuff the dates with the cheese, wrap with one of the bacon strips, bake at 375 for 15-25 mins or until bacon is done to your liking and cheese is golden at the edges. Skewer with toothpicks and serve. 2 mins later make another batch because that’s how fast you will eat them!

Ginger Molasses Cookies


Yay! The first new recipe of the season that’s a keeper!

Source = Silver Palate Cookbook


  • 12 tablespoons *unsalted* butter (1 1/2 sticks)
  • 1 cup granulated sugar
  • 1/4 cup molasses
  • 1 egg
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda


Preheat over to 350 degrees.

Melt butter; add sugar and molasses and mix thoroughly (I used the low setting on my Kitchen-aid through the whole process). Lightly beat egg and add to butter mixture – blend well. Sift flour with spices, salt & baking soda. Add to first mixture and blend well. Lay a sheet of parchment paper over a cookie sheet and drop a tablespoon of batter at a time, 3 inches apart. The dough WILL spread so try to keep to the 3 inch rule! Bake at 350 for 8-10 minutes. Remove from oven while still soft and immediately remove parchment sheet with cookies on it to the counter to cool. Makes at least 24 large, flat cookies that are moist in the middle.

They are delicious! A little crunchy, a little chewy, with a lovely warm, spicy flavor blend.

Molasses + butter + egg + sugar blending (action shot!)

Finished raw dough

Hot out of the oven!

Ground Turkey Chili


I’m reblogging this because a) Alto2 is to be trusted in ALL recipe submissions and b) as such, I wanted to save this on my site so that I can try it out this weekend and report back now that recipe season is upon us again!

The Need To Feed

I adapted this recipe from one found on the Food Network. This came out so well that my family liked it better than the chili I usually make with ground beef. I think I’ve been converted. As in all things, my quantities are to feed a horde.

2 tablespoon olive oil
2 cup chopped sweet onions
6 cloves fresh garlic, minced
1 Cubanelle pepper, chopped

2 jalapeños, seeds and ribs removed, minced

2 pounds ground turkey
1 (28-ounce) can dice organic tomatoes, undrained

1 (28-ounce) can whole plum tomatoes, drained

2 (16-ounce) cans red kidney beans, drained and rinsed
1 1/2 tablespoon chili powder
1 1/2 tablespoon sugar
1 cup low-sodium chicken stock
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 1/2 teaspoons sea salt
1 1/2 teaspoons dried basil
1 teaspoon dried oregano

  1. In a large Dutch oven, sauté onions, garlic, and peppers in olive oil over medium heat…

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Recipe Time!


Two fantastic dinner recipes to share. One from Dinosaurs Can’t Eat Pizza and one from the Food Network. Both absolutely worth the effort – which, given my standards as you all should know by now – is very minimal!

Asian Thigh Recipe

I ended up making this twice one week because the first time I made a 1/2 recipe since I only had one pack of thighs. The boys finished it in one night, and 28 immediately asked for another round so I made a full recipe on the weekend. Those leftovers also were gone quickly and then he used the remaining sauce to make another batch of chicken breasts in a skillet. Apparently the sauce is the THANG. The recipe is equally good with either white or dark meat, though I have always preferred dark since it retains moisture better.


Pork Tenderloin with Seasoned Rub

1 teaspoon each of:
Garlic powder
Dried Oregano
Ground Cumin
Ground Coriander
Dried Thyme

Salt to taste

1 – 1 1/2 pound pork tenderloin
1 table spoon olive oil
1 Teaspoon minced garlic

Preheat oven to 450 degrees F

In a bowl, mix together the dry ingredients until they are well combined and form a seasoning. Sprinkle the seasoning rub over all sides of the tenderloin, pressing gently so that the seasoning adheres to the meat.

In a large skillet, heat oil and saute minced garlic for 1 minute. Add the tenderloin and cook for 5 minutes on each side, using thongs to turn meat. Transfer to a roasting pan and bake for 20 minutes. Slice and serve.