Spaghetti Squash ( simple)

Preheat oven to 400 F

Cut spaghetti squash in half lengthwise and scoop out seeds Tip, if the squash is too hard to cut, soften slightly in oven or microwave 

Drizzle oil (don't soak )

season with salt and pepper

Arrange cut side down on baking sheet

Roast until soft about 40 minutes 

Separate into spaghetti and serve

 

Roasted Sweet Potatoes with Spice blend

 

Preheat oven to 450 F 

Peel and cube the sweet potatoes

Toss in a bowl with the SPICE blend from previous recipe 1 TBSP

1TBSP oil

1TBSP Apple cider vinegar

1 TBSP melted butter

salt and pepper

Arrange on a single layer of a baking pan 

Cook 20 - 25 minutes turning once between. 

Sting beans Sautéed

You will need the Spice blend on previous recipe. 1 tsp 

1 TBSP water and 1 TBSP vegetable stock mix (Knorr) ( thick paste) mix together

Heat a drizzle of oil in pan on medium high heat. Add the string beans and cook until the begin to soften, stirring frequently. 5- 10 minutes depending on thickness of beans. 

Add the thick vegetable stock and 1 tsp of spices and cook another  minute while stirring.

Season with salt and pepper. 

 

Spice Blend for meat and veggies

I premix and use on meat and veggies.

SPICE BLEND: 

1/2 tsp salt

1/2 tsp paprika

1/2 tsp garlic powder

1/2 tsp oregano

1/2 tsp parsley

1/2 tsp onion powder

sprinkle cayenne

1/4 tsp salt 

1/4 tsp pepper

1/8 thyme

mix together

 

Pork chops with Maple Pecan crumble

 Pork chops x plates

1 TBSP Apple Cider Vinegar

1 TBSP Maple syrup

1 TBSP Vegetable stock mix to 1 TBSP water ( thick paste ) 

1 TBSP butter

1/4 cup chopped pecans

Spice Blend ( ing. below) premix. I make more than needed and use it on veggies 

SPICE BLEND: 

1/2 tsp salt

1/2 tsp paprika

1/2 tsp garlic powder

1/2 tsp oregano

1/2 tsp parsley

1/2 tsp onion powder

sprinkle cayenne

1/4 tsp salt 

1/4 tsp pepper

1/8 thyme

mix together

Heat Oil in a pan on Medium High, while heating rub 1 tsp( in total) of  the spice blend on both sides of chops. Add Pork chops to the pan and cook 3-5 minutes per side, until nicely browned. set aside to rest cover to keep heat in.  

Meanwhile in the same pan ( without cleaning ) make a sauce by adding 

Butter, vegetable stock ( thick ), Apple cider vinegar and Maple syrup and 1 tsp Spice blend. Reduce heat and stir for 30 seconds to 1 minute. Add 1/3 cup water and stir 3 - 4 minutes longer until thickened pour over pork chops. 

 

Italian Seasoning ( what's in it)

When a recipe calls for Italian seasoning, what's in it ? 

Here's a base, of course you can tweak it but at least it gets you started.

1 TBSP dried basil

1 TBSP dried thyme

**1 tsp dried rosemary

if whole rosemary 1 TBSP but ( if not powder I would blend or crush this ) 

1TBSP dried marjoram

1 TBSP dried parsley

2 TBSP dried oregano

1 tsp red pepper flakes 

1 tsp garlic powder

If you have big flakes from drying yourself you can put in a blender. Put in a jar with a lid,keeps about 12 weeks. 

 

 

Saucy Beef Ragout

1 LB ground beef

3/4 cup chopped onion

2 TBSP Italian seasoning

Can diced tomatoes

3 cups Rigatoni pasta

2 packets of  beef concentrate sprinkled no water 

2 TBSP balsamic vinegar

Tapenade recipe as follows

1/4 mixed olives chopped

2 cups cherry tomatoes halved

Basil leaves 5-6

or 1/2 tsp dry basil

2 TBSP balsamic vinegar (as well) 

Add 1 TBSP oil to medium high pan. Add onions and Italian seasoning.Cook until softened about 2-3 minutes. Add beef breaking into small er pieces. Cook until no pink remains 4-5 minutes. Season with salt and pepper.

Add broth, diced tomatoes,and Balsamic vinegar. Reduce heat to medium. Simmer until sauce thickens 10-12 minutes. 

Cook rigatoni and prepare tapenade. Combine tomaotes, olives basil Balsamic and 1 TBSP oil. Mix and season with salt and pepper. 

When rigatoni is cooked add sauce into pot mixwell. Serve and top with tapenade.