Tag: Garlic

Ratatouille with Ravioli

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This is a simple dish that is very taste. Ratatouille is a classic French poverty dish, that though it is made without meat, is very filling. The mix this recipe up, you can easily add ravioli or tortellini to add additional protein and to stretch the meal even a little bit further. There are a few things to note with this recipe and preparing it. First, you can easily use frozen veggies in place of fresh. I sliced and froze several squash and zucchini this fall and they warmed up fantastically. Since the veggies need to be soft anyway, it’s even a better way to save time! I also didn’t blanche them before freezing and there was no freezer taste. Finally, and most importantly, you will want to make sure you buy a good ravioli or tortellini that you like. This may be a given, but if you don’t usually buy these, make sure you try half the large bag with a different dish first to see that it’s a good quality and flavor. That’s all, and good luck cooking! This recipe makes 6 adult sized servings.

Ratatouille with Ravioli Recipe CardDownload
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What You Will Need

  • 1 Cup Sliced Yellow Squash
  • 1 1/2 Cup Sliced Zucchini
  • 1 Quart Diced Tomatoes, or 28 Oz
  • 1/2 Diced Onion
  • 1 Garlic Clove, Minced
  • 1 Tbsp Basil
  • 1 Tbsp Rosemary
  • 1 Tbsp Thyme
  • 8 Oz Bag of Frozen Ravioli
  • Dutch Oven

Directions

1. Heat dutch oven over medium heat. Add everything except the ravioli. Heat until tomatoes start to fall apart and everything is tender.

2. Add ravioli, and cook covered for time directed on package. Remove from heat, plate and serve.

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Mexican Pork Cheese Pasta

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Mexican pork cheese pasta was inspired by mac and cheese and traditional Mexican/Spanish spices. I also included pork in this recipe to add protein. This pasta dish is on the spicy side, but it’s not burn your mouth spicy, though it did give me a bit of a runny nose. This dish goes great with some bread on the side and dipped in the remaining cheese sauce. This dish is delicious and makes a lot of food for very little. This recipe made 8 Adult sized servings.

Mexican Pork Cheese Pasta Recipe CardDownload
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What You Will Need

  • 1/2 lb Ground Pork
  • 1/2 Onion, Minced
  • 1 Clove Garlic, Minced
  • 4 Cups Broth
  • 1 Can Stewed Tomatoes
  • 16 Oz Rotini Pasta
  • 1/2 Cup Milk
  • 3 Tbsp Chili Powder
  • 2 Tbsp Ground Cumin
  • 2 Tbsp Ground Cayenne Pepper
  • 8 Oz Sharp Cheese, Grated
  • Dutch Oven

Directions

1. Heat a dutch oven over medium high heat. Add pork and oil if needed, and cook until fully cooked. Add onion and garlic and cook until soft. Add tomatoes and broth, then bring to a boil and reduce heat to medium. Add pasta and cook for 7-9 minutes until cooked.

2. Once pasta is cooked, add milk, chili powder, cumin, and cayenne. Stir. Heat until milk begins to simmer. Remove from heat, add all the shredded cheese, stir until fully melted. Plate and serve.

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Orange Chicken

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Orange chicken is a great use for any oranges you may get. Savory and acidic and full of flavor, this orange sauce is delicious and makes this dish exciting. If you like heat, feel free to add some chilies, red pepper flakes, or hot sauce. But even without added spice, this dish is full of strong Asian spices. I only diced up one chicken breast when I made this recipe, but you can easily coat two breasts with the sauce that is made. The recipe below makes 6 adult servings if you plate more rice than chicken. If you want the opposite, it would only give about 3-4 adult servings.

Orange Chicken Recipe CardDownload
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What You Will Need

  • 2 one lb Chicken Breasts, cubed
  • 1/4 cup Oil
  • 1 Orange, Zested
  • 1/2 Orange, Juiced
  • 1 cup water
  • 1 Chicken Bouillon
  • 1/2 cup Soy Sauce
  • 2 tsp Ginger Powder/Paste
  • 2 tsp Minced Garlic
  • 1 tsp Corn Starch
  • 3 Cups White Rice to serve
  • Large Frying pan

Directions

1. Heat pan over medium high heat. Add oil and chicken cook for about 10 minutes flipping half way through, until chicken is done and browned. Remove chicken and set aside. Reduce heat to medium.

2. Add orange juice, zest, water, and bouillon. Heat to a boil and stir until bouillon is combined. Add remaining ingredients and stir until fully combined and sauce is thick. Add chicken back into pan and stir until everything is coated. Serve over white rice.

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Slow-Cooker Bean Pasta

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This bean pasta is just a slow cooker goulash with extra protein with black beans. This dish can easily be made vegetarian by omitting beef and beef broth, cooking the onion in the slow cooker. If you want, you can also cook the pasta separately, and rinse with cold water before adding it to the slow-cooker. Doing this will give you more control over how the noodles cook, and will prevent the noodles from taking on the flavor of the sauce. Finally, use whatever spices you like. I used the ones listed below, but you can add as much or as little of any spices you like. This recipe makes 8 adult sized servings.

Slow-Cooker Bean Pasta Recipe CardDownload
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What You Will Need

  • 1 lb Ground Beef
  • 1 Medium Diced Onion
  • 1 Can Stewed Tomatoes
  • 1 Can Black Beans
  • 2 Tbsp Minced Garlic
  • 1 Can Tomato Sauce, 8 Oz
  • 1 Can Tomato Paste, 6 Oz
  • 2 Cup Beef Broth
  • 1 Tbsp of each: Oregano, Parsley, Basil, Marjoram, Red Pepper Flakes, and Italian Seasoning
  • 12 Oz Macaroni
  • Large Frying Pan
  • Slow-Cooker

Directions

1. Heat a frying pan over medium heat. Add Ground beef and onion, and cook until all beef is brown. Transfer to slow-cooker. Add stewed tomatoes, beans, garlic, tomato sauce, tomato paste, and beef broth. Cook for 4-6 hours on high, or 6-8 hours on low.

2. Add remaining ingredients. Cook pasta for 20-25 minutes, stirring every 5 minutes until done. Plate and serve.

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Venison Vegetable Teriyaki

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Teriyaki is a great Asian sauce that is both sweet and savory. Like American Barbecue, Asian Teriyaki can either be a wet sauce or a cooking style, and in this case, I made and used the sauce style. I diced up extra vegetables I had, broccoli, cauliflower, carrots, celery, peppers, and onions, to use as my vegetables in this dish. I also sliced venison for my meat, but slicing a steak or two will accomplish the same thing. I served this dish over rice. This recipe made 5-6 adult sized servings.

Venison Vegetable Teriyaki Recipe CardDownload
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What You Will Need

  • 3 Cups Cooked White Rice
  • 2 Tbsp Oil
  • 2-3 Cups Diced/Sliced Veggies
  • 1 lb Sliced Beef/Venison
  • 1/4 cup soy sauce
  • 2 Tbsp Corn Starch
  • 1 cup beef broth
  • 4 Tbsp Brown Sugar
  • 2 tsp Garlic, minced
  • 1 tsp Ground Ginger
  • 1 tsp Mustard powder
  • 1 Tbsp Vinegar
  • Wok
  • Small Bowl

Directions

  1. Heat wok over medium heat, add oil and veggies. Add additional water as needed until all veggies are tender. In side bowl, mix together broth and corn starch. Once smooth, add soy sauce, brown sugar, garlic, ginger, mustard, and vinegar, mix until smooth. Add meat and cook for 6-8 minutes, or until fully cooked.

2. Once cooked, add sauce and cook until sauce is thickened. Plate rice, then place teriyaki mixture over top.

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