Category: Lunch

Posted on

Mushroom Vegetable Lo mein

Jump to Recipe

Mushroom/Vegetable Lo mein

Print

Mushroom/Vegetable Lo mein

simple to make, simple ingredients you have in your pantry

Course dinner, lunch
Cuisine Asian
Keyword quick
Prep Time 2 minutes
Cook Time 18 minutes
Total Time 20 minutes
Servings 3 people
Author Deborah Chapman

Ingredients

  • 2/3 whole wheat spaghetti I used Whole Food brand 365
  • 1 pint baby portbella mushrooms sliced stems removed or buy sliced already
  • 2 small shallots or 1 large chopped
  • 4 cloves garlic thinly sliced
  • 2-3 tbsp soy sauce low sodium
  • 3 tbsp olive oil divided extra virgin
  • 2 tbsp stir fry sauce
  • 1-2 tsp sesame oil
  • 1/4 tsp Aleppo pepper or red pepper flakes
  • 1 cup frozen vegetables cooked of your choice
  • 1 tbsp toasted sesame seed for garnish

Instructions

  1. pasta aldente

  2. sauteed onions & garlic

  3. add the mushrooms & Aleppo

  4. add the vegetables

  5. add the remaining olive oil, pasta, soy sauce, stir fry sauce and drizzled the sesame oil on top incorporate together using tongs.

  6. garnish with the sesame seeds.

  7. Serve and sprinkle some more sesame seeds over each serving and enjoy.

Recipe Notes

 

 

 

  • Cook pasta according to the package and drain set aside I cooked mine for 14-15 min and drained. I find whole wheat cooks longer than the white pasta.
  • While your pasta is cooking this is the time to prep all your ingredients.  
  • Remove the stems from the mushrooms, slice them and set aside, (you can freeze the stems for a soup), chop your shallots,  slice your garlic set aside.  I just nuked my frozen veggies in the microwave just to take the freeze off of them they will finish cooking with the dish in the skillet or pan. 
  • While the pasta is boiling heat up a large pan on medium-high heat add two tablespoons of the olive oil add the shallots cook for about 3-4 minutes stirring constantly add the garlic cook for about  1 minute please do not let the garlic burn, (you will be sorry), add your mushrooms,  Aleppo or red pepper flakes and cook for about 4 minutes stirring constantly.
  • Add the veggies and remaining olive oil and cook for about 4 minutes stirring constantly turn your flame down and check your pasta but monitoring the pan.   If the pasta is not cooked remove pan from the flame until the pasta is cooked or al dente.  
  • Once pasta is cooked drain add to the pan, add soy sauce, stir fry sauce use tongs to incorporate all ingredients for about 2 minutes.  Drizzle the sesame oil and garnish with the toasted sesame seeds and enjoy.
  • Please leave me a message and photo I would love to see your finished dish.
  • *use as many organic ingredients as possible 

Posted on

Parmesan Meatballs Semi-Homemade

 

Print

Deborah Chapman

Semi-homemade

Course dinner, Main Dish
Cuisine Italian
Keyword quick, semi-homemade
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 5 people
Calories 425 kcal
Author Deborah Chapman

Ingredients

  • 2-3 tbsp olive oil extra virgin
  • 25 meatballs Wegman frozen meatballs
  • 10 ounces block mozzarella cheese shredded
  • 16 ounces marinara sauce I made my own
  • 2 tbsp fresh parsley divided garnish
  • 1/2-3/4 Cup parmesan reggiano cheese divided grated

Instructions

  1. Add the sauce after browning.

  2. Make sure to cover the dish with the cheeses.

  3. Remove from oven once bubbly and gooey .

Recipe Notes

  • Preheat oven to 375 degrees.
  • Add two tablespoon of the oil on medium-high heat once heated add the meatballs and brown for about 4-5 minutes on each side in the meantime, shred all cheeses and set aside in different bowls.
  • Chop your fresh parsley and divide set aside.
  • Once both sides of the meatballs have browned add the sauce and simmer for about 5 minutes.  
  • Turn off the heat and add the mozzarella cheese over the dish then sprinkle about 1/2 cup of the parmesan cheese and reserve some for garnish sprinkle 1 tbsp of parsley over the dish.
  • Bake for about 15-20 or until it is nice and the cheese is bubbly and gooey.
  • Once heated thoroughly and plated you can garnish with the remaining parsley and parmesan cheese and serve immediately. 

 

Parmesan Meatballs Semi-Homemade

Posted on

Black Bean Chili Soup with Beef

Print

Black Bean Chili Soup with Beef

This soup is light but filling it is truly a winner.

Course Main Course, Main Dish, Soup
Cuisine American
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 6
Calories 247 kcal
Author Deborah Chapman

Ingredients

  • 1 lb ground beef
  • 2 tbsp olive oil extra virgin, divided
  • 1 onion medium-large chopped
  • 3 garlic cloves chopped
  • 3 celery stalks chopped
  • 3 carrot stalks peeled and sliced 1/4 inch
  • 1 15 oz can diced tomatoes basil & garlic Marzano tomato
  • 1 15 oz can black beans rinsed and drained
  • 4 cups water
  • 1 tbsp Better than bouillon beef flavor
  • 1 1/2 +1/4 tsp kosher salt divided
  • 2/4 tsp freshly ground black pepper divided
  • 2 tsp chili powder
  • 1/4 tsp dried oregano
  • 1/2 tsp cumin
  • 2 tbsp fresh parsley
  • 6-7 fresh thyme 6-7 stems tied into a bunch

Instructions

  1. A look at the ingredients I used

    ingredients used

  2. lightly browning the meat

  3. sauteing the onions, celery and garlic

  4. add the tomatoes, carrots

  5. add the drained beans, meat, dry & fresh herbs

  6. add the liquid and simmer and aromatics

Recipe Notes

  • Rinse your beans well until the water is clear let drain and set aside.
  • In a 5-quart soup pot or stock pot add one tablespoon of the olive oil over medium-high heat.
  • Once heated add the ground meat and add 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper break up the meat and constantly stir the meat so it will cook evenly and quickly, about 5 minutes or until lightly browned.   Once lightly browned using a strainer let the meat drain and set it aside.  
  • Using the same pot add 1 tablespoon of olive oil, onions, celery, and cook for about 2 minutes then add the garlic cook for about 2 minutes stirring constantly and please do not let the garlic burn it will taste really nasty if it burns,  not kidding.  
  • Add the carrots and sauté for about 2 minutes then add the tomatoes, beans,  meat and the dry seasoning, fresh thyme, and finally the water.
  • On a low heat let this soup simmer for at least one hour and a half to two hours, I let mine simmer for 2 hours and it was so worth it. 
  • Once simmered do not forget to remove the fresh thyme from the pot and discard and add the fresh parsley as a garnish.

*You can use beef stock instead of the better than bouillon beef flavor which   takes the place of stock but it has such flavor.  I always have this in my pantry if I am out of broth or my stock it is good to have  and it comes in other flavors, chicken and vegetable.

*The reason I did not use a lot of salt in this dish is because the better than bouillon beef flavor have enough salt, a little goes a long way.

Ps. use as many organic products as you can


Posted on

Tomato Soup In a Can Taken to a New Level

 

Print

Tomato Soup in a can taken to a new level

Sometimes we need to take the shortcut and create a simple semi-homemade meal that is quick and delicious.

Course Main Course, Soup
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 345 kcal
Author Deborah Chapman

Ingredients

  • 1 15 oz tomato basil soup I used progresso hearty
  • 12 grape tomatoes halved or whole
  • 12 shrimps large, deveined
  • 1 avocado sliced or chopped into 1/4 inch chunks
  • 1 tbsp fresh chives chopped for garnish, optional
  • 2 tbsp fresh parsley chopped, divided
  • 2 tbsp fresh basil chopped, divided
  • 2 tbsp olive oil extra virgin, divided
  • 1 tsp kosher salt divided
  • 1 tsp fresh black pepper divided
  • 1/4 tsp sugar optional
  • 1/4 tsp granulated garlic
  • 1/4 tsp paprika

Recipe Notes

 

  • Clean and devein your shrimps well, drain off any excess water using a colander.  
  • Season the shrimp with 1/2 tsp salt, 1/4 tsp of black pepper, 1/4 tsp paprika and 1/2  tsp of granulated garlic.   
  • In a medium pot on low heat add 1 tbsp of olive oil, 1 tbsp fresh basil,  1/4 tsp black pepper and stir for about 2 minutes then add the grape tomatoes,  can tomato soup, add the sugar, let simmer on low heat. 
  • In a pan add the rest of the olive oil over medium heat add the shrimp and cook on both sides for about 2  minutes each side.  Once cooked set aside in a separate dish they will continue to cook when added to the soup.  
  • Slice open the avocado and remove the pit and cut into 1/4 inch slices and then into 1/4 inch chunks add the lemon juice over the avocado be very careful when handling avocado use a rubber spatula to gently turn to coat with the lemon juice set aside.  The lemon will stop the avocado from turning brown.
  • Add the shrimp to the soup and the rest of the basil and simmer about 3 minutes on low heat.
  • The dish is ready to serve, once you place the soup in a bowl you can add the avocado and garnish with the fresh parsley, chives and serve immediately.  

*You can also garnish with some fresh Parmesan Cheese, Parmigiano-Reggiano Cheese and get you some good crusty bread and enjoy.

*Use as many organic products as you can

 

 

 

 

 

 

Posted on

Shrimp Pasta with Pesto Sauce

Jump to Recipe

Print

Shrimp Pasta With Pesto Sauce

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 511 kcal
Author Deborah Chapman

Ingredients

  • 1/2 lb medium- large shrimp 12 shrimps
  • 3 tbsp olive oil, divided extra virgin
  • 1/2 box pasta
  • 10-12 grape tomatoes halved
  • 2 garlic cloves chopped
  • 2-3 tbsp pesto sauce
  • 1/8 tsp red pepper flakes
  • 1/2 cup pasta sauce
  • 2tsp fresh parsley garnish
  • 1/2-1 tsp kosher salt
  • 1/2 tsp fresh ground black pepper

Recipe Notes

  • Fill a medium pot with water and cover on medium heat.
  • Deveined and clean shrimps,  split the shrimp all the way to the tail but do not cut all the way through the tail leave about an inch from the tail.  I learned that from Auntie Fee, Rip.
  • Rinse your shrimp well discarding the vein and let it sit in a strainer to drain off the excess water.  In the meantime chop your garlic and parsley and set aside in a separate bowl.
  • Salt your pasta to the boiling water after about 3 minutes using a 10-inch pan add the oil to the pan, I used a black cast iron pan, then add the garlic and cook it for about 2 minutes add the shrimps and cook for about 2 minutes on each side (total pasta cook time is 7 minutes), the pasta should cook aldente', be sure to reserve  a cup of pasta water and set aside.  Transfer the pasta using a tong to the shrimps add the tomatoes, the shrimps will finish cooking add the pesto sauce, half of the pasta water and bring it all together gently using your tong.  
  • Garnish with the fresh parsley and serve immediately.

*you can add freshly grated parmesan cheese to the finished dish.

 
 

SaveSave

SaveSave