Tomato Brocc Mozz Pasta Casserole and Kale Quinoa Minestrone

Tom Broc Mozz Pasta Casserole

serves 6

12 ounces farfalle pasta (also known as bowtie)
1 pound broccoli florets, frozen or fresh
3 large ripe tomatoes, divided 
3/4 pound onion, diced
4 garlic cloves, very finely minced
One 15-ounce can chickpeas, drained
3/4 cup chopped basil leaves, divided
1/2 pound fresh full-fat mozzarella, divided
3 large eggs
1 cup cottage cheese (4% milkfat or greater) 
1 lemon, juiced
3/4 cup grated Parmesan, divided
2 teaspoons salt
1 teaspoon black pepper

Heat the oven to 375°F and lightly grease a 9x13-inch casserole dish with olive oil. Heat a large pot of water to boiling and salt generously. Add the farfalle and cook for 11 minutes or until barely al dente. Drain and return to the pot.

Steam the broccoli in the microwave or in a steamer basket on the stovetop, just until tender. Drain thoroughly and chop roughly into bite-sized florets. Toss with the cooked pasta. Chop two of the tomatoes into rough pieces, and add them to the pasta. Stir in the chopped onion and minced garlic, along with the drained chickpeas, and 1/2 cup of the chopped basil. Tear about 2/3 of the fresh mozzarella into thumbnail-sized chunks and fold this into the pasta mixture.

Whisk the eggs with the cottage cheese and lemon juice. Stir in 1/2 cup of Parmesan. Stir this liquid into the pasta mixture until well combined. Stir in the salt and pepper.

Spread the pasta in the prepared baking dish. Slice the remaining tomato into half-moons and arrange on top of the pasta. Tear the rest of the mozarella into bits and scatter between the rows of tomato slices. Sprinkle the remaining 1/4 cup of Parmesan cheese on top, and drizzle with olive oil.

Bake for 35 minutes or until the cheese on top has melted and the casserole is bubbling. Remove from the oven and immediately sprinkle the remaining chopped basil over top. Let stand for a few more minutes before serving.

Ireland Family Review: we all gobbled this up, the fresh mozzarella REALLY makes this dish. MMM

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Kale and Quinoa Minestrone {Vegan and Gluten Free}

Prep Time: 15 minutes

Cook Time: 55 minutes

Yield: About 6 - 8 servings

Ingredients

• 1 large yellow onion, diced (2 cups)
• 3 medium carrots, diced (1 1/2 cups)
• 2 stalks celery, diced (1 cup)
• 2 Tbsp olive oil
• 2 cups diced, fresh zucchini (from about 2 small)
• 2 cups green beans, cut into 1-inch segments
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 (32 oz) carton unsalted or low-sodium vegetable broth
• 1 (28 oz) can crushed tomatoes
• 3 cups water
• 3 1/2 Tbsp chopped fresh parsley
• 1 tsp dried rosemary, crushed
• 3/4 tsp dried thyme
• 1 1/2 tsp granulated sugar
• Salt and freshly ground black pepper, to taste
• 3/4 cup dry quinoa
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 (15 oz) can chick peas, drained and rinsed (aka garbanzo beans)
• 2 (heaping) cups chopped fresh kale, thick ribs removed
• 1 Tbsp lemon juice
• Shredded parmesan cheese, for garnish (omit or use vegan parmesan if making vegan)

Directions

• In a large stockpot, heat olive oil over medium-high heat. Add diced onion, carrots and celery and saute about 5 minutes, until softened. Add in zucchini, green beans, red bell pepper and saute 2 minutes, then add garlic and cook 1 minute longer.
• Add in vegetable broth, crushed tomatoes, water, parsley, rosemary, thyme, granulated sugar, season with salt and pepper to taste and bring mixture to a boil, then reduce heat to medium and allow soup to gently boil, uncovered for about 20 minutes.
• Add in dry quinoa then cover and cook 15 - 20 minutes longer.
• Add cannellini beans, chick peas, kale and lemon juice and cook, uncovered, until kale has wilted, about 5 minutes. Serve warm garnished with parmesan cheese.
• Ireland Family Review- Love Love Love- James said he would add ground Turkey Sausage

YUMMY and Freeze well too

Hearty White Bean Vegetable Soup

Serves: 6

This hearty, healthy soup is comforting on a chilly night. Serve with warm bread or rolls.

Ingredients

• 1 Tablespoon olive oil
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 celery ribs, diced
• 1 large leek, sliced into ½″ rings, washed well to remove any sand and drained in a colander
• 2 cloves garlic, chopped
• 3 Tablespoons tomato paste
• 1½ cups cooked white beans, rinsed (one 15 ounce can or homemade from dry beans)
• 1 (28 ounce) can diced tomatoes
• 6-8 cups vegetable or chicken broth, or water
• 2 sprigs fresh thyme
• 2 cups diced butternut squash
• 4-5 kale leaves, ribs removed, roughly chopped
• salt and freshly ground black pepper, to taste

Instructions

1. Heat oil in a large soup pot. Add the onion and cook, stirring often, until the onions starts to soften. Add the carrots, celery, and leeks. Continue cooking, stirring often, for about 5 minutes. Add the garlic and cook for another 30 seconds, being careful not to let it burn.
2. Next add the tomato paste and stir well. Let cook for 30 seconds then add beans, diced tomatoes, broth, thyme, and butternut squash. Add salt and fresh ground black pepper, to taste. (It might not need much salt if the broth is salted.) Bring to a simmer and let cook for about 15-20 minutes, or until the squash is tender.
3. Add the chopped kale and let cook for another 5-10 minutes. Taste and add more salt and pepper, if needed.
4. Ladle into bowls and serve hot with warm rolls or bread on the side.

Ireland Family review: We all loved it. 


CURRY CHICK PEA DISH-

Makes about 5 servings

Ingredients:

• 1 small yellow onion
• 1 tablespoon vegetable oil
• 3 cloves garlic
• 1/2 teaspoon dried spices: cinnamon, turmeric, cumin, coriander, ground cloves
• Salt, to taste
• 1 teaspoon fresh grated ginger

Step One

In a large, deep skillet, heat the vegetable oil and a small yellow onion (loosely diced). Allow this to soften for 3-4 minutes while mincing the garlic & chili and gathering the spices (which are essential for a good curry).

Step Two

Next, add the garlic, chili, and ginger to the onions with about 1/2 a teaspoon of each spice. As with all good curries, you develop so much more flavor by directly spicing the onions at the beginning as opposed to adding them to the completed dish later on. Stir and allow the spices to mingle with the onions for several minutes.

Step Three

Now, add almost all the other ingredients to the pan – throw in the (drained and rinsed) chickpeas, the can of tomatoes, the light coconut milk*, and about 1 large sweet potato that has been peeled and diced into ~1 inch chunks.

Tip: Your grocery store is likely selling light and full-fat coconut milk at the same price, but the light coconut milk is simply full-fat diluted with water. Save some money and buy one can of full-fat, dilute it with equal parts water, and voila – you have 2 cans of light coconut milk for the price of one.

Step Four

Turn the heat down to a simmer, cover, and go take a break. This curry will need at least 30 minutes (50 is ideal) to fully break down and absorb all these beautiful spices. Stir occasionally and give the dish at taste after 20 minutes; I often add a lot more spices at this point; especially cinnamon, turmeric, and salt. If you want the dish extra spicy, a dash of cayenne pepper wouldn’t be a bad idea.

Step Five

At the last minute before serving, add a handful or two of fresh chopped parsley to complete this dish. Serve atop fluffy jasmine rice for an unforgettably creamy and comforting meal. Again, this keeps amazingly well in the refrigerator for 2-3 days. Yay for leftovers!

Ireland Family Review: Mom and Dad LOVED THIS, Kids did ok- sauce was borderline too HOT-  I actually forgot to put in Sweet potatoes and I used Trader Joes Curry Sauce to keep it simple.

CROCK POT Deliciousness

BLACK BEAN AND SWEET POTATO TURKEY CHILI

Ingredients:

1 small yellow onion

2 cloves garlic

1 14.5 oz can fire roasted tomatoes with juice

1 15 oz can black beans

2 cups sweet potatoes, peeled and cubed

1 lb turkey breast, ground

1 bayleaf

3/4 tsp cumin

1/2 tsp oregano

1/8 tsp sea salt

1/2 tsp coarse grind pepper

2 tbsp chili powder

1/2 tsp cayenne pepper

1.5 cup water

Directions:

1. Put vegetables and beans in the bottom of the crock pot.

2. Layer ground turkey breast, spices, seasoning and water.

3. Place lid on crock pot and cook on low for eight hours. (He & She Tip: If you are pressed for time, 1 hr on high equals 2 hours on low.)

4. Carefully remove lid and stir chili. Adjust seasonings to taste.

5. Replace lid, cook for an additional 20-30 minutes on low. Serve.

IRELAND FAMILY REVIEW: Everyone Loved it!

HAWAIIAN CROCK POT

Paleo Hawaiian Crockpot Chicken

Ingredients

• 2 large chicken breast, about 2 lbs
• 1/3 cup coconut aminos
• 1/2 cup coconut sugar
• 10 oz can pineapple rings
• 1 green bell pepper, deseeded and large chopped

Directions

1. Place chicken in the bottom of your crockpot.
2. Mix coconut aminos and coconut sugar together then pour over chicken.
3. Place pineapple rings and bell pepper around the chicken.
4. Cook for 3-4 hours on high or 6-8 on low.
5. When done, dice chicken into bite-sized pieces and serve.

IRELAND FAMILY REVIEW: Everyone really liked this a LOT! I did not use the aminos or coconut sugar but a hawaiin teriyaki instead. 

Burrito Bowl Rice or Salad

Vegan, gluten-free
Makes 3-4 burrito bowls

Ingredients
1 cup uncooked rice or quinoa
1/2 cup salsa (restaurant-style, or your favorite store-bought brand)
1 can black beans, rinsed and drained
2-3 roma tomatoes, diced
1 1/2 cups corn (I used frozen corn, thawed)
Romaine lettuce, chopped
Creamy chipotle sauce
Other additions: onion, green onion, bell pepper, avocado, cilantro

Directions
Cook rice. (For firmer rice, use 1 cup rice + 1 1/4 cup water.)
While rice is cooking, prep your veggies and make the creamy chipotle sauce.
When rice is cooked, stir in salsa.
Begin layering your bowl: start with rice, then black beans, and vegetables.
Drizzle the creamy chipotle sauce on top and enjoy.

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Ireland Family Review: Everyone loved! 

Italian Chicken Bake

{Easy Dinner Recipe} Italian Chicken Bake

Ingredients

• 3-4 Boneless Skinless Chicken Breasts
• 4-6 Tablespoons Prepared Pesto
• 1-2 Roma Tomatoes
• 1 Cup Mozzarella Cheese, grated

Instructions

1. Trim the chicken and lay them in a glass baking dish in a single layer.
2. Spread 1-2 tablespoons of the pesto on top of each chicken breast.
3. Cut the roma tomatoes into slices approx 1/2" thick and lay 2 slices on top of each chicken breast.
4. Sprinkle the cheese over the top of the chicken breasts.
5. Bake at 400?F for 30-40 minutes or until the chicken is done and the juices run clear.
6. Serve over a bed of rice or a plate of pasta. Enjoy!

Ireland Family Review: EVERYONE Loved this!