-
Spinach, Mushrooms and Wild Rice Bowl
This dish is so hearty and comforting. Earthy mushrooms and wild rice with fresh spinach and water chestnuts are a magical combination. The slower you cook down the vegetables the more flavorsome they get. You can use fresh or frozen spinach. This recipe has at least 5 of the recommended Menstrual Phase foods: mushrooms spinach wild rice Tamari water chestnuts Have you tried making this recipe? Are you cycle syncing? I’d love to hear your feedback. Please comment and rate! Peace & love, jenni Want to be alerted when I post new recipes? Subscribe below to be in the know!
-
Comanche Chili Cheeseburger
If you like beef, this one’s for you! Grilled burgers topped with homemade chili sauce and poblano peppers- straight out of a Comanche, Texas diner. Ghosts not included. Have you tried making this recipe?? I’d love to hear your feedback. Please comment and rate! Peace & love, jenni
-
Squash Burrito Bowl
I love spaghetti squash! It’s such a great healthy base for a variety of cuisines. I went with a Mexican flavor tonight. This recipe has at least 5 of the recommended Luteal Phase foods, 6 if you serve it with brown rice: squash beef garlic onions black beans great luteal toppings- bell peppers, shallots, purple cabbage Have you tried making this recipe? Are you cycle syncing? I’d love to hear your feedback. Please comment and rate! Peace & love, jenni Want to be alerted when I post new recipes? Subscribe below to be in the know!
-
Sloppy Joes
Have you tried this recipe? I would love to know your thoughts. Peace & Love, jenni
-
Leon’s Mushroom Stoganoff
Have you tried this recipe? I would love to know your thoughts. Peace & Love, jenni
-
Nerdy Pizza Sauce
This pizza sauce has been honed over many hundreds of family pizza nights! It’s always a hit and when company comes they almost always request this recipe. I hope you enjoy!! 1 can tomato sauce 1 can tomato paste 6 oz warm water 4 tsp garlic, minced 1/2 cup Parmesan cheese, grated 2 tbsp honey 2 tsp onion powder 1 tsp garlic powder 1 tsp basil 1 tsp oregano 1 tsp marjoram 1 tsp black pepper 1 tsp salt 1/4 tsp cayenne Combine all ingredients and use as desired. I also recommend my pizza crust.
-
Mushroom & Leek Risotto
Creamy and flavorful, risotto is a special dish. It takes a little time and a lot of TLC, so I like to make double to guarantee leftovers! Nerdy Tips Don’t be intimidated!! If you have the time, you can make this!! Patience is the most important part of a good risotto. Use vegetable stock to make this an easy and creamy vegetarian dish. Make sure your stock is warm, not boiling. If you don’t want to use wine make sure to replace with an acid like lemon juice. I make a double batch for twice the reward (dinner AND leftovers) with the same amount of effort. To reheat those leftovers,…
-
Grilled Chicken Tacos
Nerdy Tips The secret to juicy grilled chicken? marinate, marinate, marinate and baste with the leftover marinade while grilling. Pounding out the chicken breasts before marinating will even out the meat so that the thinner part isn’t overcooked before the thicker part is done. If you opt for bone in, the chicken will take longer to grill. If you are using leftovers of the grilled chicken to make tacos, reheat the chicken by steaming to keep it moist. You can do this by putting sliced chicken in a pan with a splash of water (or even better, chicken stock) over medium heat while covered for 3-4 minutes.
-
Broccoli and Orecchiette Pasta
-
Dumplings
Easy and as old as time (or at least the Middle Ages), dumplings are the perfect addition to make any soup or stew a fulfilling meal. Ingredients 2 cups flour 4 t baking powder 1 t salt 1 cup milk 1/2 t sugar 1 T butter Mix all ingredients together and rest for 5 minutes. Drop by spoonfuls into simmering soup or stew. Cover and cook for 15 minutes. Nerdy Fact almost every culture has some form of dumpling. I grew up with a German potato dumpling served with pork and sauerkraut. It’s still one of my favorite meals and a comfort food go to.
-
Beef and Barley Stew
Warm, hearty and filling, this stew is the perfect comfort food in a bowl. Add dumplings (recipe below) and this becomes next level! I cook mine in the slow cooker. Ingredients 2 lbs stew meat salt & pepper, flour 2 T olive oil 8 cups beef stock 2 cups water 1/2 cup celery, diced 1 onion, diced 5 cloves garlic, minced 1 large potato, shredded 1 cup shredded carrots 1 cup barley 2 onion soup mix packets Toss the cubes of stew meat in flour seasoned with heavy doses of salt and pepper. Sear the meat. Add onion, celery and garlic and sauté until brown and onions are tender. Add…
-
Italian Love Nests
I’m not sure which genius invented these but they are absolutely perfect for serving to your loved ones! The best part is you can tailor them to your tastes! There are many steps to this one if you want to make these from scratch. For the sake of ease, I’ll post the main recipe first. Ingredients 8 oz spaghetti or angel hair 1 egg 3/4 cup grated Italian cheese salt & pepper to taste 2 cups of marinara sauce 12 meatballs 8 leaves of basil, sliced grated parmesan for garnish Heat oven to 350. Cook spaghetti to al denté. Rinse and add egg, cheese, salt, and pepper. Stir together. Fill…
-
Verity’s Chicken & Dumplings
Ingredients 2 lbs skinless, boneless chicken breast, cubed 2 Tbsp olive oil 1 medium onion, diced 3 cloves garlic, minced 2 leeks, sliced 5 carrots, chopped 5 stalks celery, chopped 4 Tbsp butter 4 Tbsp flour 1 tsp dried thyme 2 tsp salt 6 cups chicken stock 1/2 cup heavy cream 10 oz fresh or frozen peas Dumplings 1 1/2 cups flour 2 tsp baking powder 1 tsp salt 1/2 tsp black pepper 1 cup heavy cream 1 egg Heat oil in large dutch oven. Sear chicken on both sides. Remove from pot and set aside. Add onion, carrots, celery and leeks. Cook until tender. Add garlic and cook 2…
-
Alice’s Cottage Pie
Alice misses her home cooking and attempts a cottage pie at the beginning of The Giver of Stars. In true Alice fashion, I too attempted this pie and it didn’t come out as ‘golden’ as I had hoped but was tasty none the less! The mashed potato topping I used was taken from the vintage cookbook and did not disappoint. Cottage Pie Nerdy Fact: Cottage pies are usually made with beef, while a Shepard’s Pie is made with lamb. 2 T olive oil 5 carrots, sliced 1 leek, sliced 1 lb ground beef 2 T parsley 2 tsp Italian Seasoning 1 tsp garlic powder salt & pepper 1 1/2…
-
Pork & Black Bean Stew
This stew is the perfect end to a cold winters’ day. Warm, comforting and as spicy as you like it, the pork is slow cooked in Mexican flavors. Ingredients 2 lbs pork shoulder 2 T olive oil salt & pepper 1 T butter 1 small onion, chopped 1 red bell pepper, chopped 4 garlic cloves, minced 2 tsp cumin 1 tsp chili powder 1 tsp oregano 1 tsp salt 1 can diced tomatoes 1-2 jalapeños, seeded 2 T cornmeal 2 cups chicken stock Trim the excess fat off of the pork shoulder and cube into 1 inch pieces. Salt and pepper the pork cubes. Heat olive oil in a pot…
-
Sauerkraut
The food is as rich and encompassing as the book. My own take on the delicious meal Vianne made; pork roast with German potato dumplings, sauerkraut peppered with bacon and smoothed by shredded green apple, and of course, French peas drowning in tarragon butter. Ingredients 1 lb bacon, diced 1 medium onion, thinly sliced 1 granny smith apple, shredded 3 cans sauerkraut, rinsed 2 cups chicken stock 1 baking potato, shredded 3 T butter salt & pepper to taste Brown the bacon until crispy in a large dutch oven. Remove from the dutch oven with a slotted spoon, placing on a plate covered in paper towels. Drain the grease except…
