couple handfuls spinach, kale, or Swiss chard, chopped
optional: sliced mushrooms
dried oregano, marjoram, and/or thyme, plus black pepper
1 lb. pasta – any kind, we like rotini
2-4 TBS nutritional yeast (optional)
couple handfuls shredded cheese – we like pecorino and a little jack or mozzarella for creaminess
Instructions
Cook pasta per package instructions.
Saute onion, carrot, and garlic in a couple TBS of olive oil.
Add the mushrooms if you’re using them, then the zucchini and greens.
Saute until veggies are soft. Pour in the jar of pasta sauce and add dried herbs and pepper to taste, plus the nutritional yeast if using.
Bring to a simmer then reduce heat and cook for 10-15 minutes until everything is nicely melded.
Add cooked pasta to the sauce. Add cheese and stir gently to combine.
Serve with extra cheese/yeast on top, if desired.
Note: You can skip the onion and garlic if your jarred sauce is flavorful enough. And use whatever vegetables are lying around, it doesn’t have to be these exact ones.
Soy sauce or Bragg’s amino acids – low-sodium or GF is fine
Vinegar – I use coconut vinegar but that can be hard to find. Rice vinegar works too.
3-4 bay leaves
1-2 tsp. black peppercorns (fresh!)
4 cloves garlic per lb. of chicken
pinch of brown sugar
2 lbs. bone-in chicken thighs (remove skin)
Instructions
Get out a large pot or Dutch oven. For each 2 lbs. of chicken, add 1/2 cup soy sauce, 1/2 cup vinegar, 1/2 cup water, 8 cloves garlic (whole, peeled and smashed slightly), 3-4 bay leaves, and 1-2 tsp. of black peppercorns. Add a pinch of brown sugar.
Bring everything to a boil then reduce heat to a very low simmer and cook, turning chicken pieces over occasionally, until done.
You can also do this in a slow cooker – depending on how much chicken you have, about 4-6 hours on high.
You can add some potato/sweet potato chunks, or large cauliflower florets too.
This is even better the next day after it’s had time to sit and absorb flavors in the fridge. Lift chicken/vegs out of the liquid and store in a nonreactive container. Pour the liquid into a jar and store separately. You can skim the fat off the top and pour some sauce over the chicken when you reheat it.
Serve with rice.
Note: If you prefer it less saucy, use 1/4 cup of each liquid ingredient per 2 lbs. chicken. You can do this with skin-on chicken and run it under the broiler after cooking to crisp up.
Chopped spinach – frozen is fine, regular is better than baby spinach, but either will do
Shredded cheese
Olive oil
Instructions
Heat some olive oil in a large skillet. Lightly saute the spinach until it’s just wilted.
Sprinkle a little cheese on the bottom half of the tortilla. Spread cooked spinach over. Sprinkle over the rest of the cheese and fold the tortilla in half.
Heat another TBS or two of oil in the skillet. Slide the tortilla in and fry until crisp on the bottom.
Gently flip and fry the other side until crispy and golden.
Remove to a cutting board and slice into triangles. Serve with salsa, if desired.
a couple TBS finely minced fresh onion (or a few pinches onion powder)
2 cups milk, warmed
8 oz. macaroni (or other small pasta)
8-10 oz. cheese of choice, shredded – cheddar is always good
salt & pepper to taste
breadcrumbs (mixed with a little butter if you want)
optional: handful shredded Parmesan or pecorino, for topping
Instructions
Cook pasta in salted water until al dente. Drain and set aside.
Preheat oven to 375.
Melt butter in a saucepan over medium-low heat. Saute the minced onion until it’s just soft, but not brown.
Add flour and whisk to make a paste. Cook for 1-2 minutes to remove the floury taste, but again, don’t let it brown. Add a few tablespoons of milk if it’s more solid than paste-y.
Whisk in warm milk. Whisk well and bring to a slow simmer, until thickened.
Remove from heat and whisk in shredded cheese. Note, for extra creaminess, you can add a few cubes or spoonfuls of cream cheese too.
Whisk thoroughly until all the cheese is melted and it’s smooth – must do this off the heat, or the sauce will break.
Combine cooked pasta and sauce. Pour into a baking dish and top with breadcrumbs and optional Parmesan.
Bake about 20 minutes until it’s nice and bubbly and crumbs are crisp.