Lemony Tricolor Pasta with Broccoli and Chard

Soups, spaghetti, side dishes, stew, smoothies, and skillets. Just a few of the many recipes using fresh chard, spinach, or greens from the garden. I can chardly wait for another dish containing chard, can you? Needing a quick dinner as chicken hatching day was upon, this quick and easy 20 Minute Lemon Broccoli Pasta was the dish of champions. In the time it took the pasta to cook, the dish was done. Bam.

Modifications Made:

To the salty boiling pasta, the finely cut chard was added instead of the broccoli. Broccoli was cooked in the microwave instead. Parmesan cheese was not added into the pasta but was just served on top along with extra fresh ground pepper.

Scaled for Likability: Great

Not to pat myself on the back or anything but I have to say the usage of tri-colored pasta instead of plain white pasta made all the difference in appearance. Having already made and loved Eat Your Greens, I figured a little splash of color would be great. If sun dried tomatoes had been on hand, they would have been added instead or alongside and that would have been fabulous. Sun dried tomatoes, lemon, garlic, red pepper. What was there to go wrong.

Served hot today, this dish would have been excellent served hot, cold, or room temperature. Add a few bites of bacon and bam the next level achieved. Sadly, there were no leftovers for lunch. Guess I will just have to make this again. Soon.

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green beans and corn tossed in, heat t

So Sad Cake Brownies

Oh my word how does a space as small a pantry becomes so disorganized? And in such a short time, nonetheless? While reorganizing the four 2x4 pantry shelves yesterday a golden back of the box recipe was discovered. Milk Brownies. Replacing yogurt for milk or applesauce for oil, these are commonplace alternatives. Milk for water in a box brownie, this had to be tried. Stat. Modifications Made: Per the box, 1/3 cup milk replaced 1/3 water. Half cup of chopped walnuts were added along with two tablespoons of Hershey chocolate syrup. Because why not. Scaled for Likability: No, Thank You The milk was fine, the extra chocolate was fine. Walnuts could have been doubled. The problem was the brownies themselves. I accidently made cake brownies with two eggs instead of fudge brownies with just one brownie. So sad. These were given to the neighbor who prefers cake brownies. If the neighbor liked fudge brownies (they are the best kind) these would have gone to the chickens. They have no

Papas a La Mexicana (Ranchera)

It is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6 Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes). Saute onions, tomatoes, jalapenos until soft. Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water). Bring to a boil and then add potatoes. Cover and reduc

Eating Waffles

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