1
Lunch Ideas In Mason Jars to Clip Money!
2
Cold Peanut Butter Pasta Salad
3
Diced Tomato Salsa (Made with Canned Tomatoes)
4
Spicy Italian Crushed Tomato Sauce
5
Chinese Takeout Chop Suey
6
Mini Biscuit Pizzas
7
Fresh Mexican Corn Salad
8
Easy Cheesy Lasagna Skillet
9
Slow Cooked BBQ Spareribs
10
Enchilada Taco Casserole
11
Creamy Sweet Pepper Soup
12
Cheesy French Fry Casserole
13
White Bean and Kale Pesto Soup
14
Crockpot Mexican Pumpkin Chili
15
Green Pepper Cheese Bake
16
The Best Stewed Tomatoes Ever
17
Stuffed Pepper Casserole
18
Vegetable Garden Salsa
19
Quinoa Stuffed Peppers
20
Chinese Takeout Chicken and Broccoli

Lunch Ideas In Mason Jars to Clip Money!

 This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.

I work from a mixture of at home and a mixture of our shared work space.  The work space is only about a 10 minute walk away which is great because it’s close enough that you can get home quickly if a storm is coming but yet it’s far enough from the cats to actually get work done.  It’s so hard to get work done when you have 4 pretty kitties crawling all over you!  Meow!  In the last few weeks I have been spending most days at our work space but there’s been one thing bugging me about it – lunch!  If you’re a person who loves to cook (you probably do, you’re here!) then you probably hate buying take out.     We have been getting sandwiches almost every single day from this place across the street from our space but that is easily $10-$20 a day!   I love saving money so I have been exploring some new apps on my phone to clip lunch time savings!

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Cold Peanut Butter Pasta Salad

Happy Monday everyone!

First of all, do you have World Cup fever?  I get so darn excited every 4 years.   If you’re from America, did you watch the USA vs Portugal game yesterday?  Did you scream, yell, cheer, cry, then become confused why you are crying because after all tying Portugal 2-2 is actually ok?  Yeah, me too.  The game had so many ups and downs and the last 30 seconds.. oh man.  I can’t even talk about it!   Let’s get psyched for USA vs Germany on Thursday though!  Here in NYC they have been showing all the World Cup games on a big screen under the Manhattan Bridge in DUMBO (part of Brooklyn).  Being a Sunday evening, the game was packed with USA USA USA chanting fans.  We went and it ended up being such a blast.  Large groups of people cheering with positivity and little negativity (basically only when Ronaldo is on the screen) is always a good time.

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Diced Tomato Salsa (Made with Canned Tomatoes)

You can make this delicious salsa with canned diced tomatoes!  Just add green peppers and onions!  It’s a great salsa that you can have ready in minutes!

It happens to us all. We’re out of fresh tomatoes and we need salsa. Maybe we need salsa for a get together. Maybe we need it for a recipe. Maybe we’re just craving it with some chips. I’m here to help save the day by letting you know that you can totally make great tasting salsa with canned tomatoes! Let’s check out this easy cooking recipe that you’re going to love!

This salsa is delicious and can fight with the best of them in terms of a salsa battle.  So grab a bag of tortilla chips and meet me in the kitchen for some Diced Tomato Salsa! 
You can make this delicious salsa with canned diced tomatoes! Just add green peppers and onions! It's a great salsa that you can have ready in minutes!

You might be surprised by how fresh this salsa tastes.   When I made it I kept getting compliments and questions about if all the ingredients were homegrown.  Alongside the diced tomatoes this recipe calls for fresh green peppers and onions so there’s a great fresh crunch that happens when you take a bite!You can make this delicious salsa with canned diced tomatoes! Just add green peppers and onions! It's a great salsa that you can have ready in minutes!

You can make this delicious salsa with canned diced tomatoes! Just add green peppers and onions! It's a great salsa that you can have ready in minutes!

You can make this delicious salsa with canned diced tomatoes! Just add green peppers and onions! It's a great salsa that you can have ready in minutes!

You can make this delicious salsa with canned diced tomatoes! Just add green peppers and onions! It's a great salsa that you can have ready in minutes!

 

Diced Tomato Salsa
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Ingredients
  1. 2 14.5 ounce cans of diced tomatoes
  2. 1/2 onion - diced
  3. 1/4 cup green pepper - diced
  4. 1 teaspoon minced garlic
  5. 1 tablespoon lime juice
  6. 1/2 teaspoon salt
  7. pepper to taste
  8. 3 tablespoons fresh cilantro
  9. pinch of red pepper flakes
Instructions
  1. Put all ingredients in food processor and pulse a few times. Start out with 3 pulses and then decide what consistency you want from there. Pulse more for a wet salsa, pulse less for a thick salsa.
Notes
  1. Makes 32 oz of salsa.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
You can make this delicious salsa with canned diced tomatoes! Just add green peppers and onions! It's a great salsa that you can have ready in minutes!

 

Enjoy this Salsa! 

Spicy Italian Crushed Tomato Sauce

Doesn’t a big bowl of pasta just fill you up with happiness for dinner?  How about we add a touch of spice with some crushed tomatoes?  Magic, right?

That’s how I feel about this recipe, it’s absolutely magical.  I think most times when we think of tomato sauce it doesn’t have that kick to it, but this Spicy Italian Crushed Tomato Sauce definitely has some spice.   It’s not overly spicy, but there’s enough that gives it a extra zip zap taste.    Also, can we talk about the aroma that that this sauce has?  It’s delicious.  If you give this sauce a shot, just watch your  kitchen start to fill up with people asking when dinner is ready.   Tell them them a few more minutes and kick them out of your kitchen.  Then take a few big spoonfuls of this sauce first. 

Speaking of tomatoes… our tomatoes have adjusted from their transplanting period and are now firm in their containers.  I love seeing them start to add a few inches of height and turn a nice green color.  Expect a big garden update post at the end of this week!  The other fresh star of this recipe is the basil.  I was able to throw in a big bunch of basil chopped up in this sauce and it was a perfect fit (not to mention the smell was amazing!).  Don’t you just love fresh basil?  Mmmm!

Spicy Crushed Tomato Sauce

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You can totally use whatever pasta you want to use.  This was one of those nights where I threw a bunch of quarter filled boxes together for a pasta mix!

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Spicy Crushed Tomato Sauce_4

 Now go on and have a great pasta dinner tonight.. enjoy!

Spicy Italian Crushed Tomato Sauce
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Ingredients
  1. 1/4 cup olive oil
  2. 6 cloves garlic, minced
  3. 1 teaspoon red pepper flakes
  4. 1 28 oz can of crushed tomatoes (or fresh crushed tomatoes)
  5. 1 8 oz can of tomato sauce
  6. 1 bunch of fresh basil, chopped up
  7. 1 small bell pepper, chopped up
  8. 1 12 ounce package dried pasta of choice
Instructions
  1. Heat olive oil in a large pan over medium heat. Add garlic and saute for 2 minutes.
  2. Add red pepper flakes and saute for 1 minute.
  3. Stir in crushed tomatoes, tomato sauce, basil and pepper.
  4. Simmer for 20 minutes, stirring a few times.
  5. Bring a large pot of salted water to a boil. Add your pasta of choice and cook as instructed on box. Drain.
  6. Add pasta sauce to pasta and stir.
  7. Serve hot and enjoy.
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Chinese Takeout Chop Suey

Do you love Chop Suey in the can? I’m totally guilty of loving it. I’m also totally guilty of eating that sauce by the spoonful. Goodness, it’s delicious.    

If you love it you can probably agree that it’s not the most healthy for you.  Low in calories, sure, but not exactly the best homemade ingredients that a dinner can offer you, so I set out to make a homemade version of La Choy’s Chop Suey.

Chinese-Takeout-Chop-Suey_1

 

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Mini Biscuit Pizzas

Mini Pizza Biscuits recipe makes individual mini pizzas using Pillsbury biscuits in 15 minutes.

How many times do we have pizza a month? Don’t ask.  We are pizza monsters.   Favorite food? It’s hard to choose, it’s like telling me to pick a favorite cat (all of them!).  But pizza is definitely up there in the number ones.   How much do we love pizza? Well we made a video once about pizza, it even included a dancing pizza costume and playing baseball with some slices of pizza and a handle to hit them out of the park.  It was part of a installation piece where you could walk up to a screen and feed friends pizza with a press of a pizza button. 

Last year we had a solo art show in London, it was about dinosaurs (another love that we’ll talk about some other time) and at our opening we had a pizza truck.  Does life get any better than that – going to London, having your own show you made with your best friend about dinosaurs and then having a pizza truck whipping out pizzas all night long?   Life goal: Accomplished.

thepizzamachine

So yeah, we really love pizza and now you know a little more about my life outside of Brooklyn Farm Girl.  Dinosaurs and pizza. 

Sometimes we’re craving pizza but we don’t want to spend the money on takeout and we don’t feel like making homemade dough.  Problem solved, let me introduce you to Mini Biscuit Pizzas.

These Mini Pizzas are great because they take 12 minutes in the oven.   That means you can have yummy pizza to eat in about 15 minutes because there’s not much more to do then to dice up some green peppers and mushrooms.   In the recipe I suggest pepperoni, green peppers and mushrooms but feel free to make these pizzas your own, top them with whatever you like.  Speaking of – what’s your favorite pizza topping?  

Mini Pizza Biscuits recipe makes individual mini pizzas using Pillsbury biscuits in 15 minutes.

Mini Pizza Biscuits recipe makes individual mini pizzas using Pillsbury biscuits in 15 minutes.

Mini Pizza Biscuits recipe makes individual mini pizzas using Pillsbury biscuits in 15 minutes.

Mini Pizza Biscuits recipe makes individual mini pizzas using Pillsbury biscuits in 15 minutes.

Mini Pizza Biscuits recipe makes individual mini pizzas using Pillsbury biscuits in 15 minutes.

Mini Pizza Biscuits recipe makes individual mini pizzas using Pillsbury biscuits in 15 minutes.

Mini Biscuit Pizzas
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Ingredients
  1. 1 16 oz can Pillsbury Grands refrigerated biscuits
  2. 1 cup Pizza sauce
  3. 2 cups shredded mozzarella cheese
  4. 24 pepperoni slices
  5. 1/2 cup diced green peppers
  6. 1/2 cup chopped mushrooms
Instructions
  1. Preheat oven to 375 degrees
  2. Press each biscuit down with your hand or rolling pin until it becomes around 5 inches round.
  3. Place biscuits down on greased cookie sheets.
  4. Top each biscuit with pizza sauce, cheese, pepperoni, peppers and mushrooms.
  5. Bake for 12-15 minutes or until bottoms are golden brown.
  6. Enjoy!
Notes
  1. Makes: 8 Mini Pizzas
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Mini Pizza Biscuits recipe makes individual mini pizzas using Pillsbury biscuits in 15 minutes.

Fresh Mexican Corn Salad

Fresh Mexican Corn Salad – it’s a quick and delicious recipe using fresh ingredients!

Growing corn in a box on a rooftop in New York City is pretty cool.  When we start to spot the ears of corn and I can start to shake the plants to help pollinate I get very excited.  As you probably can guess, I do a corn dance. It looks the same as my broccoli and pumpkin dance. I pretty much have the same garden dance move for all our plants, I put my hands out to my side and do a 60s Twist move.  But I do it fast because that’s how I roll, quick and smooth.  One day I might post the dance on here but I’m not sure if you are ready for that yet.

Fresh Mexican Corn Salad - it's a quick and delicious recipe using fresh ingredients!

Lately I’ve been craving vegetables for dinner. Lots and lots of vegetables and nothing else.  My other half loves a good meat for dinner but I have been persuading him to try a happy veggie meal once a week, and I’m hoping we can get that up to 2 nights a week soon.    If I served this Mexican Corn Salad more than once a week I know I could because we love this dish.  It’s full of fresh corn kernels cut right off the cob, black beans, diced tomatoes, bell peppers and my favorite: hominy.  To spice it up we add in cumin, cilantro and lime juice.    Just thinking about this salad makes me want to cancel dinner plans for tonight and cut up some corn.

Speaking of corn, isn’t it just beautiful?

Fresh Mexican Corn Salad - it's a quick and delicious recipe using fresh ingredients!

Even the husks are pretty.

Fresh Mexican Corn Salad - it's a quick and delicious recipe using fresh ingredients!

And when the salad comes together you are going to be in love too.  The best thing about this salad is that it takes 5 minutes to make- amazing, right? The only thing that is cooked is the corn and that is only for 3 minutes.    

Fresh Mexican Corn Salad - it's a quick and delicious recipe using fresh ingredients!

Fresh Mexican Corn Salad - it's a quick and delicious recipe using fresh ingredients!

Fresh Mexican Corn Salad - it's a quick and delicious recipe using fresh ingredients!

 

 So if you’re craving a delicious dinner full of vegetables and you want it made within minutes, look no further.  Enjoy!

Fresh Mexican Corn Salad
Print
Ingredients
  1. 1 can black beans - rinsed and drained
  2. 1 can hominy - rinsed and drained
  3. 4 ears corn - kernels sliced from cob
  4. 1 can Ro*Tel Diced Tomatoes and Green Chilies
  5. 1 bell pepper - chopped
  6. 1 1/2 teaspoons ground cumin
  7. 2 tablespoons lime juice
  8. 2 tablespoons olive oil
  9. 1/4 cup chopped cilantro
Instructions
  1. Place corn in large pot of boiling salted water and cook for 3 minutes.
  2. When corn is cool, cut kernels off cob.
  3. Combine all ingredients in a bowl.
  4. Serve and enjoy.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Fresh Mexican Corn Salad - it's a quick and delicious recipe using fresh ingredients!

Easy Cheesy Lasagna Skillet

Welcome to a new week, I hope you all had a lovely weekend.   

We have a new favorite dinner that we’ve been making almost bi-weekly now, it’s Easy Cheesy Lasagna Skillet.   Lasagna is hands down one of our favorite dinners, but sometimes you just don’t have the time to organize the layers and bake in the oven, this skillet is quick, cheesy and oh goodness is it delicious.    What makes this lasagna extra special?  Well besides the ricotta cheese which makes everything creamy, there’s Sweet Italian Sausage which I’m pretty  much in love with at the moment.  After I brown the sausage there’s a good 3 minute period where I just stand by the stove and eat it out of the pan.   

Easy Cheesy Lasagna SkilletIMG_7431

Added into the lasagna is garden fresh spaghetti sauce, fresh basil, green peppers and some mushrooms.  In my opinion life is better when there is mushrooms and green peppers involved.  Lately, we’ve been putting them on our pizza too – what a great combo.  

Easy Cheesy Lasagna SkilletIMG_7463

So next time you are craving lasagna but don’t want to wait or do the extra work, throw all these ingredients in a skillet and you’ll have the creamiest dinner in all the land!  This is definitely a keeper.  Bonus: Leftovers are delicious!

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Easy Cheesy Lasagna Skillet
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Ingredients
  1. 12 lasagna noodles - broken in half
  2. 1 pound sweet Italian sausage - out of their casings
  3. 24 oz jar of spaghetti sauce
  4. 2 cups ricotta cheese
  5. 2 cups shredded mozzarella cheese
  6. 8 oz cut up mushrooms
  7. 1 green pepper diced
  8. handful of fresh basil
Instructions
  1. Brown sausage in skillet.
  2. Break lasagna noodles in half and cook as directed. Drain.
  3. When noodles are cooked add them to the skillet of browned sausage. Add in spaghetti sauce, ricotta cheese, 1 cup shredded mozzarella cheese, mushrooms and diced green pepper.
  4. Cook until melted and well heated, about 10 minutes on medium heat. Stir so ricotta is distributed evenly.
  5. Put remaining 1 cup mozzarella cheese on top, sprinkle fresh basil on top. Cover and cook until cheese is completely melted.
  6. Enjoy!
Notes
  1. Servings: 4
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Slow Cooked BBQ Spareribs

These spareribs will bring all the boys to the yard.

Don’t you love Milkshake by Kelis? It’s a classic song.   This is the first thing that came to my mind while writing this post and this post has nothing to do with mikshakes.  As soon as I started this post I immediately looked up song meanings for “Milkshake” and this user’s interpretation made me laugh:

“my whipped ice dairy drink brings the attention of many males to my place of residence and/or employment and they declare that its quality far surpasses that of yours. absolutely it far surpasses yours i could convey to you the recipe but i would have to demands compensation”

It’s perfect.

This post is about Spareribs, and they’re BBQ and Slow cooked.  They are moist, the meat will fall off the bone, they will leave you licking your lips and your fingers.   These Spareribs are starting to sound sexy. But they really are.  Super sexy Spareribs. You cook them for 8 hours, slathered  in bbq sauce and brown sugar.    When they are ready to eat them they’re juicy and saucy.  My goodness, is it getting hot in here?

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So what I’m saying is you should make these BBQ Spareribs and have a romantic dinner.  Just you and the BBQ spareribs.  Ok and your family too if you must.    Enjoy!

Slow Cooked BBQ SpareribsIMG_6336

Slow Cooked BBQ Spareribs
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Ingredients
  1. 2 pounds pork spareribs
  2. 1 cup barbecue sauce
  3. 1 tablespoon brown sugar
  4. 1 onion - chopped
  5. 1 bell pepper - chopped
  6. 1 clove garlic - minced
  7. salt + pepper
Instructions
  1. Rub your spareribs on both sides with salt and pepper. Set aside.
  2. Add onion, pepper and garlic to the bottom of your crockpot.
  3. Add spareribs on top.
  4. Pour barbecue sauce and brown sugar on top.
  5. Cook on low for 8 hours.
  6. Serve and enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Slow Cooked BBQ SpareribsSteps
Here are the steps to make thee Spareribs, it really doesn’t get much easier than this.  First layer is the pepper, garlic and onion. Second layer is the Spareribs with salt and pepper. Third layer is pouring the BBQ sauce on top.  Finally, add the brown sugar.  Then you just wait and let the slow cooking smells start to take over your house…

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And  believe me it will start to smell wonderful, curious noses will appear.

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When I serve  the Spareribs, I love to take a little bit  of the pepper/onion/garlic mixture and put it on top.  

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The toppings just give it that extra zing.

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These Spareribs really are a thing of beauty.  

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My official kitchen helper Essy gave this 2 paws up.  

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May I recommend serving it alongside some Jalapeno Cornbread?

Enchilada Taco Casserole

Nice people deserve credit for being nice.  A little goes a long way in today’s world.  I would like to think these few people who made me smile the last few days:

The man who shouted “Nice Cat” to me when I was wearing a cat sweatshirt walking down the street.
The cashier who wanted to have a conversation about Halloween with me.
The person who held the door for me at the grocery store.
The person who held the elevator for me.
My doctor who just made me feel good with his professionalism and encouragement.
The person who said they liked our garden on the roof.
To the stationery store owner who gave me my pen for 20 cents cheaper because I accidentally gave him pense instead of cents.  He gave me back the 20 pence and said “Don’t worry about it”. Reminder to self: Clean out your change purse!
To the person who said “Thank you” when I held the door for them.
To my swapping and pen-pal friends, you always put a smile on my face.
To my cats who  always know I need some love and affection.
The girl who said she liked my dress on the street.
To my mail delivery lady who is just really nice.
To every single person who comments on Brooklyn Farm Girl.  You make me smile and laugh hysterically. I want to serve you all tea and pumpkin donuts and tell you how great you are! 

A smile, a compliment, a door held open, a thank you, a postcard that just says hi – these all are special to me and can change my mood almost immediately.    I’m big on common courtesy so it really does make my day.  Can you think of a recent time that a little niceness picked up your spirits?

Now on to the yum…..

I really like tacos and I really like casseroles so when I’m able to put them together it’s like sweet magic recipe worlds combined.

For example there’s my go to Taco Casserole,  Slow Cooked Pepper Steak Tacos, Crockpot Chipotle Chicken Tacos,  French Fry Casserole, Green Pepper Cheese Casserole, Cauliflower Pizza Casserole.   Tacos? Yes, please.  Casserole? Goodness, yes, please.

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Creamy Sweet Pepper Soup

Creamy and Healthy Sweet Pepper Soup! Delicious sweet peppers are combined with chicken broth and rice to make it a dinner time favorite!  This gluten-free recipe is easy to make and can easily be turned vegetarian by using vegetable broth.  This is the perfect soup for using a overabundance of peppers from the garden or farmers market! Make sure to serve with some crusty Italian bread!

I was craving fresh soup a few nights ago so this Sweet Pepper Soup was born~  I was going to make my typical stuffed pepper soup but I wanted something more creamy.    This soup tastes fantastic with fresh (and oh so pretty!) sweet peppers.   We are also using 1 jalapeno pepper in this soup to give it a itty bitty kick.    To give the soup a little more bite, we throw some rice in at the very end.  This soup is delicious, definitely a year round favorite! 

Creamy and Healthy Sweet Pepper Soup! Delicious sweet peppers are combined with chicken broth and rice to make it a dinner time favorite! This gluten-free recipe is easy to make and can easily be turned vegetarian by using vegetable broth. This is the perfect soup for using a overabundance of peppers from the garden or farmers market! Make sure to serve with some crusty Italian bread!

It’s the perfect soup to use up a overabundance of garden peppers up in!  It also freezes amazing so you you could make a few batches of it if you want to save some for the Winter too!  Even though this soup calls for sweet peppers, if you want to do a mixture of sweet and bell peppers that will taste delicious too! I often do it in the Summer with our garden peppers. 
Creamy and Healthy Sweet Pepper Soup! Delicious sweet peppers are combined with chicken broth and rice to make it a dinner time favorite! This gluten-free recipe is easy to make and can easily be turned vegetarian by using vegetable broth. This is the perfect soup for using a overabundance of peppers from the garden or farmers market! Make sure to serve with some crusty Italian bread!

Sweet Pepper Soup
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Ingredients
  1. 3 tablespoons olive oil
  2. 1.5 pounds sweet peppers - chopped
  3. 1 jalapeno pepper (seeds removed) - minced
  4. 3 tablespoons fresh thyme
  5. 4 cloves garlic - minced
  6. 6 cups chicken broth (or vegetable broth)
  7. 1/4 teaspoon red pepper flakes
  8. 2 cups cooked white rice
Instructions
  1. Pour olive oil in pot on medium-high heat.
  2. Add sweet and jalapeno peppers and saute for 10 minutes until they soften up, continue stirring during this time.
  3. Add garlic and thyme. Stir for 4 more minutes.
  4. Pour chicken broth and red pepper flakes in. Stir to combine and continue heating for 10 minutes.
  5. Remove from heat and in batches add to your blender. Blend until creamy.
  6. Add soup back to pot when done.
  7. Add cooked rice and stir to combine.
  8. Serve and enjoy!
Notes
  1. Alternatively you can use a mixture of sweet and bell peppers in this soup.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
This soup is filling and best served warm.   I love adding croutons or crusty Italian bread to the soup! 
Creamy and Healthy Sweet Pepper Soup! Delicious sweet peppers are combined with chicken broth and rice to make it a dinner time favorite! This gluten-free recipe is easy to make and can easily be turned vegetarian by using vegetable broth. This is the perfect soup for using a overabundance of peppers from the garden or farmers market! Make sure to serve with some crusty Italian bread!

Hope you enjoy one of my favorite pepper meals!
Creamy and Healthy Sweet Pepper Soup! Delicious sweet peppers are combined with chicken broth and rice to make it a dinner time favorite! This gluten-free recipe is easy to make and can easily be turned vegetarian by using vegetable broth. This is the perfect soup for using a overabundance of peppers from the garden or farmers market! Make sure to serve with some crusty Italian bread!

Creamy and Healthy Sweet Pepper Soup! Delicious sweet peppers are combined with chicken broth and rice to make it a dinner time favorite! This gluten-free recipe is easy to make and can easily be turned vegetarian by using vegetable broth. This is the perfect soup for using a overabundance of peppers from the garden or farmers market! Make sure to serve with some crusty Italian bread!

Cheesy French Fry Casserole

French Fries,  I have a real big crush on you.  I love you straight. I love you crinkled. I love you curly.  I love you covered in cheese.  And chili.  And beans. 

Are you like me and stock up on certain items but don’t notice until you open your freezer and multiple bags of frozen french fries are staring at you?  I’m that way for a few things.  When Goya  is on sale I think I need 8 cans of hominy or pinto beans (just in case).  Pasta, yes, let’s buy 10 boxes.  Ketchup, well maybe I will have a cookout, better buy a few bottles.  That 20 pound bag of rice is super cheap, what a deal, better buy it.  Whenever French Fries are on sale, usually 2 bags for $5, I fall in that category.  

A few nights ago I was going through the process of “What to make for dinner”.  There were a few rules:
-I wanted french fries.  
-I wanted to use up heavy creamy which was close to it’s end date.
-I needed to use some type of garden vegetable.
-I wanted to prepare it quickly. This means frozen french fries.
-I wanted it to be delicious.

So French Fry Casserole was born!  

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When I took this out of the oven, I pulled back the foil and I wish I had a video to document Matthew’s reaction.  It was pure innocent excitement for this casserole.   If you like cheese fries (where my cheese fry fans at? holla at me) then you’re going to love this casserole because it’s basically glorified chili cheese fries that we can call dinner and everyone will be ok with it because we added the word casserole to the end.  The chili comes from chili beans which I could eat out of the can with a spoon.  On top is also a green pepper chopped up, this gives the casserole a great crunch and it just makes me happy to use anything we grow in the garden with french fries.

We ate this casserole as a main dish and it was extra filling. There is no meat in this, but you could add chicken, ground beef, or bacon bits to the top if you choose to.  

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Cheesy French Fry Casserole
Print
Ingredients
  1. 1 bag frozen french fries (use enough to cover the bottom of your pan)
  2. 2 cups heavy cream
  3. 8 oz shredded cheddar cheese
  4. 1 can chili beans
  5. 1 bell pepper - chopped
Instructions
  1. Preheat your oven to 400 degrees.
  2. Cover the bottom of a 9x13 baking dish with frozen french fries.
  3. Pour your heavy cream on top.
  4. Sprinkle cheddar cheese on top.
  5. Put chili beans and bell peppers on top.
  6. Cover with foil and poke a fork or knife through the foil 3 times - this helps the steam escape.
  7. Bake for 1 hour.
  8. Remove from oven and let sit for 5 minutes.
  9. Enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Here are the steps to prepare this casserole quickly.
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And then what comes out of the oven is this gorgeous dish:
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I love the little kick the chili beans provide on top.
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Serve yourself and enjoy!
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Then start diving into those fries..
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Cheesy goodness!
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White Bean and Kale Pesto Soup

I am loving this soup.  I am loving this weather.  I am loving this soup in this weather. 

Reasons why I love this White Bean and Kale Pesto Soup:
It’s quick.
It’s easy.
It has white white beans which I love.
It has kale pesto which I love, but you can use any type of pesto.
It uses roasted peppers which I’m officially in love with and can’t stop thinking about.  
It’s perfect on a chilly night.  
It’s healthy!
It will make you happy!

I was a bit worried how this soup would turn out, it was a new soup adventure but I was so happy with the results.  There were leftovers I kept warm for Matthew to eat after he came home later and he kept exclaiming how great this soup was as usually if there is no meat involved  it’s not always a favorite, but this was a homerun out of the soup ballpark.

Pesto Roasted Pepper White Bean SoupIMG_5085

 

White Bean and Kale Pesto Soup
Print
Ingredients
  1. 2 Tablespoons Kale Pesto (Or any type of pesto you prefer).
  2. 2.5 cups Chicken Broth
  3. 2 15oz cans of Great Northern Beans
  4. 3/4 cup of Roasted Peppers
  5. 2 Tablespoons Parmesan (grated)
  6. pinch of black pepper
To roast the peppers
  1. Preheat your oven to 375 and wash 3-4 medium size bell peppers (any color you want). Leave the stems on. Place the peppers on a aluminum foil covered cookie sheet. Place the sheet in the oven. Every 20 minutes turn the peppers using the stems you left on until 1 hour is up. At this time you should see that all your pepper skins have wrinkled and turned blackish. Take peppers out and cool them for 20 minutes so you can touch them. Once cool peel the peppers so the skin comes off easily. Make sure all seeds are removed from the peppers and disregard them. You should have now have slippery beautiful peppers. Cut them up into small pieces to have 3/4 cup for this recipe.
Directions
  1. Pour your chicken stock into a pot at medium-high heat.
  2. Add beans and bring to a boil.
  3. Once boiling, reduce to a simmer and add your pesto, roasted peppers and pinch of black pepper. Simmer for 5 more minutes.
  4. Add Parmesan cheese and stir soup.
  5. Serve in bowls. Enjoy!
Notes
  1. You can substitute Vegetable Broth for Chicken Broth instead.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Pesto Roasted Pepper White Bean SoupIMG_5074
Hi,  my name is Pamela and I am in love with Roasted Peppers.  Oh goodness  I just love them! Don’t they just smell amazing?

Pesto Roasted Pepper White Bean SoupIMG_5076
Here’s the slimy peppers with their skin off.  I then cut them up into bite size pieces.

Pesto Roasted Pepper White Bean SoupIMG_5079
Here’s the main ingredients which you probably already have in your pantry.  Here’s my kale pesto recipe if you’d like to use it, or use another pesto if you’d like!

Pesto Roasted Pepper White Bean SoupIMG_5085
This soup is done so quick.  If you have the roasted peppers done ahead of time, even better!  I’m going to freeze a bunch up so I can make this all winter long for quick dinners!

Pesto Roasted Pepper White Bean SoupIMG_5099
I just love seeing the specks of the pesto.. yum!

Pesto Roasted Pepper White Bean SoupIMG_5094
The roasted peppers really make this special too!  


This is totally going to be my Fall soup, I’m already planning on making it again soon! 

Pesto Roasted Pepper White Bean SoupIMG_5097
I hope you enjoy this with a blanket on your lap!  Relax and enjoy!

 

Crockpot Mexican Pumpkin Chili

Serve your family a hearty, comforting bowl of Crockpot Mexican Pumpkin Chili. It’s filled with vegetables and Mexican spices such as green chiles, salsa verde and cumin! You can freeze any leftovers (but I doubt any leftovers will be left!).

Now I know what you might be thinking.. usually “Mexican” and “Pumpkin” don’t usually go together, but in this recipe they are best friends.  They are holding hands, whispering secrets (not about you), planning adventures – they are great pals. In this recipe we have the usual Chili ingredients, but then we’re throwing in pumpkin because whenever you can you should throw pumpkin into any dish.   Here’s the great thing about pumpkin, it’s full of great nutrients but hardly changes the taste of meals.  It’s an amazing way to make your dinner or brownies more healthy and better for you.  Who doesn’t want that?

Serve your family a hearty, comforting bowl of Crockpot Mexican Pumpkin Chili. It's filled with vegetables and Mexican spices such as green chiles, salsa verde and cumin! You can freeze any leftovers (but I doubt any leftovers will be left!).

Health facts on pumpkin:
It’s full of fiber. Half a cup has 3.5 grams of fiber. 
It’s loaded with Vitamin A, alpha and beta-carotenes and is a good source of vitamins C, K, and E.
1 cup of  pumpkin puree supplies 3.4 grams of iron which will support a strong immune system and keep you from getting sick. 
Pumpkin’s orange color is a clue to its high antioxidant content. Some doctors say that the compounds in pumpkin can help prevent lung cancer, heart disease as well as Type 2 diabetes and arthritis.
It will help support healthy digestion.
One cup of pumpkin puree contains just 83 calories.  Compare that to the oils you might use instead!

Pumpkin is amazing – isn’t it? 
And don’t forget pumpkin puree is so easy to make!

So what makes this Chili Mexican? Well we’re going to spice it up with green chiles, salsa verde, cumin and we’re going to throw corn into this!  If you want you can even throw avocado on top when it’s done!

Other bonuses: Chili freezes amazing, so feel free to make this in advance and keep for that chilly night when your’e feeling lazy and just want to curl under the blankets with your softest socks on!   

Serve your family a hearty, comforting bowl of Crockpot Mexican Pumpkin Chili. It's filled with vegetables and Mexican spices such as green chiles, salsa verde and cumin! You can freeze any leftovers (but I doubt any leftovers will be left!).

I love beans so I had to add both black beans and kidney beans.  Also I love using ground turkey for chili as a healthy alternative to ground beef.
Serve your family a hearty, comforting bowl of Mexican Pumpkin Chili. It's filled with vegetables and Mexican spices such as green chiles, salsa verde and cumin! You can freeze any leftovers (but I doubt any leftovers will be left!).

Once you take the first bite, you’ll be one happy pumpkin loving friend!  Enjoy!
Serve your family a hearty, comforting bowl of Crockpot Mexican Pumpkin Chili. It's filled with vegetables and Mexican spices such as green chiles, salsa verde and cumin! You can freeze any leftovers (but I doubt any leftovers will be left!).


Serve your family a hearty, comforting bowl of Crockpot Mexican Pumpkin Chili. It's filled with vegetables and Mexican spices such as green chiles, salsa verde and cumin! You can freeze any leftovers (but I doubt any leftovers will be left!).

Mexican Pumpkin Chili
Print
Ingredients
  1. 2 green peppers - chopped
  2. 1 can black beans - rinsed and drained
  3. 1 can kidney beans - rinsed and drained
  4. 3 garlic cloves - minced
  5. 15 ounces pumpkin puree
  6. 14 ounces diced tomatoes
  7. 1 cup tomato sauce
  8. 1 1/2 cup chicken broth
  9. 1 pound ground turkey
  10. 1 cup frozen corn
  11. 4 oz can of diced green chiles
  12. 1/2 cup salsa verde
  13. 2 teaspoons dried parsley
  14. 2 teaspoons chili powder
  15. 2 teaspoons ground cumin
  16. 2 teaspoons dried oregano
  17. 1/2 teaspoon salt
Instructions
  1. In a skillet, add your chopped peppers, minced garlic and ground turkey. Cook until turkey is browned.
  2. Put your ground turkey mixture into a slow cooker. Add all other ingredients and stir so everything is fully mixed up.
  3. Cook on low for 5 hours.
  4. Enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Serve your family a hearty, comforting bowl of Crockpot Mexican Pumpkin Chili. It's filled with vegetables and Mexican spices such as green chiles, salsa verde and cumin! You can freeze any leftovers (but I doubt any leftovers will be left!).

Green Pepper Cheese Bake

This Green Pepper Cheese Bake is a delicious comfort food recipe! It’s also filled with vegetables: 2 pounds of green peppers, 1 cup of tomatoes, 2 cups of corn and 1 cup of spinach. Your family will love it!

I know you all used to watch Full House.  And I know you all remember Uncle Jessie.  So I know you all know the phrase “Have Mercy.”

So you can imagine my amusement when I pulled this green pepper cheese bake out of the oven and muttered “Have Mercy”.  And then I laughed.  And then I looked around to make sure none of the cats were judging me.  The coast was clear.  I put this green pepper dish on the counter, took a step back and repeated “Have Mercy”.  This right here is a looker, a real beauty, a real head turner.  You get the idea.  It’s glorious.

This Green Pepper Cheese Bake is a delicious comfort food recipe! It’s also filled with vegetables: 2 pounds of green peppers, 1 cup of tomatoes, 2 cups of corn and 1 cup of spinach. Your family will love it!

I mean, come on, seriously.  Don’t you just want to marry this dish? I do!

The best part of this dish besides the cheese and the cream (haha) is that it’s all vegetables! It’s full of 2 pounds of green peppers, 1 cup of tomatoes, 2 cups of corn and 1 cup of spinach.   It’s like your own vegetable garden that will live in your belly (take a minute to just visualize this).  This can be a side dish, or a meatless dinner! We had it as our main dinner with garlic bread on the side.  You will need a little bread to soak up that creamy goodness at the bottom, trust me.  You will want it.  

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The Best Stewed Tomatoes Ever

The Best Stewed Tomatoes Recipe Ever.

Stewed tomatoes, sigh.  

Our tomatoes are turning red quicker than I’m able to pick here.    So between tomato sauces, diced tomatoes, stewed tomatoes, tomato pesto, roasted tomatoes,  tomato soup… there’s lots of tomato dishes going on  in our kitchen!  I will be  having alot more upcoming tomato recipes…get ready tomato lovers!  But for now… stewed tomatoes!

These stewed tomatoes are the best,  I’m not fibbing either.  If you are having a tomato harvest soon or would like to  make your own instead of the canned version, please please please please please make these!

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Stuffed Pepper Casserole

Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.

Growing up one of my Mother’s favorite meals to make was stuffed peppers.  She sure loved making those.  .Whenever I go back to visit my father I always ask him to think of a meal or two he wants me to make for him and usually always one of his favorites are stuffed peppers.  What isn’t there to love about stuffed peppers?  Fresh peppers, meat, tomato sauce, rice and mozzarella cheese.   Yes, please!  

Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.

With so many green peppers growing in the garden I wanted to take my usual stuffed pepper recipe but turn it into a casserole.  I wanted it have the original taste, but I wanted to throw some more greens in there like spinach.  That’s the best thing about casseroles, because they get baked and because no one can really see inside, you can throw so many healthy vegetables in there and noone really seems to notice.  I would assume if you have kids this is a great thing!  I would also assume if you have a picky husband this is a great thing too!  Also some people aren’t really into the whole pepper thing (name starts with a M, ends with a W, rhymes with Catthew), so with the casserole they get chopped up into bite size pieces.   This casserole is a real winner in our kitchen.

Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.

 

Stuffed Pepper Casserole
Print
Ingredients
  1. 1 pound ground beef
  2. 1/2 cup chopped onion
  3. 2 large green peppers, chopped
  4. 12 spinach leaves, ripped
  5. 2 cloves garlic, minced
  6. 14 oz diced tomatoes
  7. 8 oz tomato sauce
  8. 1/2 cup beef broth
  9. 1/2 cup long grain rice (uncooked)
  10. 3 teaspoons Worcestershire sauce
  11. 1/2 teaspoon salt
  12. 1/4 teaspoon pepper
  13. 1 cup shredded mozzarella cheese
Instructions
  1. In a skillet, add your garlic and ground beef and cook until browned.
  2. Transfer your beef and garlic into a casserole baking dish.
  3. Add the rest of your ingredients except the mozzarella cheese.
  4. Mix everything together so it's evenly coated.
  5. Cover and bake at 350 degrees for 1 hour.
  6. Take out of the oven, sprinkle mozzarella cheese on top and bake 5 minutes more.
  7. Enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/
 
Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.

Here’s my green peppers.  Aren’t they beauties?  I’m sorry, I say that all the time.  But I’m really in love with them.

Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.

I usually chop them up into quarters first.


Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.Then I cut them into little size pieces.

Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.Grab your spinach leaves.  This is my bag of wrinkly spinach leaves that I try to throw in every meal.  This recipe calls for 12 spinach leaves, but feel free to use more if you’d like. Double it! Or triple it! 

Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.Ground beef and garlic, all cooked. I love the smell of this don’t you?

Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.Now let’s stat adding the ingredients.. Spinach.. Seasonings..

Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.Rice, Tomatoes..

Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.

Sauce, Broth.. Everything! Except the cheese!

Cook for 1 hour, covered.
Then take out, sprinkle cheese on top and bake for 5 more minutes..

Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.
And this masterpiece will come out of your oven and you will sit down and stare at it because it’s so darn pretty!

Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.Spoon some onto your plate and enjoy! It’s hard not to go back for seconds. 🙂

Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.

Vegetable Garden Salsa

Vegetable Garden Salsa recipe using fresh ingredients straight from your garden!  Friends beg for me to make this because it’s that good!  Ingredients are tomatoes, onion, green pepper, cilantro, salt + pepper and red pepper flakes!

This right here is my go to salsa.  It wins hearts, it makes bellies happy, it makes you friends.  It’s a win win situation.  We make this salsa all the time to snack on, it’s also one of my most requested “dishes” to make to bring to get togethers.   I think one of the main reasons why people love it so much because it’s so fresh.  Every single vegetable in this recipe comes straight from the garden.  I also try not to pick the tomatoes, peppers, onions until the day of or the day before to really make it fresh.  Nothing beats the taste of home grown tomatoes!

Vegetable Garden Salsa recipe using fresh ingredients straight from your garden! Friends beg for me to make this because it's that good! Ingredients are tomatoes, onion, green pepper, cilantro, salt + pepper and red pepper flakes!

This salsa took me some time to get right.  Sometimes I would make it and it would be too runny, too chunky, the peppers would be too mushy, the tomatoes would be too whole, the tomatoes would be too smooth.  But after summers of practice, I got it.  And when I did, the clouds parted and a smiling red tomato shined down on me and said “you go girl”.

It sorta looked like this:
Vegetable Garden Salsa recipe using fresh ingredients straight from your garden! Friends beg for me to make this because it's that good! Ingredients are tomatoes, onion, green pepper, cilantro, salt + pepper and red pepper flakes!

The magic touch here is to cut up the tomatoes slightly, then throw them in the food processor to get them just right.  They aren’t too whole, they aren’t too runny.  They are perfect!  So that’s my salsa story. After many batches, this is it.  This is the salsa champion.  Raise your hands and dance with me, “Salsa, Salsa, Salsa”. 

Vegetable Garden Salsa recipe using fresh ingredients straight from your garden! Friends beg for me to make this because it's that good! Ingredients are tomatoes, onion, green pepper, cilantro, salt + pepper and red pepper flakes!

 

Garden Harvest Salsa
Print
Ingredients
  1. 1.5 pounds of roma tomatoes
  2. 1 small onion
  3. 1 small green pepper
  4. 3 teaspoons chopped cilantro
  5. 1/4 teaspoon salt
  6. 1/4 teaspoon pepper
  7. 1/3 teaspoon red pepper flakes
Instructions
  1. Chop your tomatoes up into small pieces.
  2. Put your tomatoes in your food processor and pulse 8 times. Depending on the size of your food processor you might have to do this in 2 batches. Transfer to a bowl once processed.
  3. Chop up your green pepper and onion with knife.
  4. Add your green pepper, onion and all seasonings to the tomatoes in bowl.
  5. Stir so all ingredients are combined evenly.
  6. Enjoy!
Notes
  1. This makes 32 ounces of salsa.
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Vegetable Garden Salsa recipe using fresh ingredients straight from your garden! Friends beg for me to make this because it's that good! Ingredients are tomatoes, onion, green pepper, cilantro, salt + pepper and red pepper flakes!I wanted to show you this page out of my recipe book I keep.  This is the salsa page.  It has no amounts at all, it has no directions.  It’s just a horrible picture in black and white that I printed out.  What really makes it special is the purple paper it was printed on in my opinion, how elegant.  This is one of the recipes I have  made so  many times I just know how much and what to do.   Do you have any recipes like that?


Vegetable Garden Salsa recipe using fresh ingredients straight from your garden! Friends beg for me to make this because it's that good! Ingredients are tomatoes, onion, green pepper, cilantro, salt + pepper and red pepper flakes!Here is the gorgeous cast of characters for this salsa.  Prettiest guys ever. 


Vegetable Garden Salsa recipe using fresh ingredients straight from your garden! Friends beg for me to make this because it's that good! Ingredients are tomatoes, onion, green pepper, cilantro, salt + pepper and red pepper flakes!I cut each roma tomato up into about 12-16 pieces.  I do it quick and throw them in a bowl. 

Vegetable Garden Salsa recipe using fresh ingredients straight from your garden! Friends beg for me to make this because it's that good! Ingredients are tomatoes, onion, green pepper, cilantro, salt + pepper and red pepper flakes!
Then I throw the tomatoes in the food processor and pulse 8 times.  You can pulse 6 times and then check to see if the consistency is good enough for you.  But I really like 8 pulses.  This is just right for us. 


Vegetable Garden Salsa recipe using fresh ingredients straight from your garden! Friends beg for me to make this because it's that good! Ingredients are tomatoes, onion, green pepper, cilantro, salt + pepper and red pepper flakes!Chop up your pepper and onion with a knife. I would suggest not putting this in a food processor as I find they become too liquidy and mushy quick and lose their crunch.  Matthew cut these ingredients up for me because he wanted to show me how to cut like his grandma used to.  Thank you.


Vegetable Garden Salsa recipe using fresh ingredients straight from your garden! Friends beg for me to make this because it's that good! Ingredients are tomatoes, onion, green pepper, cilantro, salt + pepper and red pepper flakes!Now throw all your ingredients in a bowl… the tomatoes, the pepper, the onion, salt, pepper, crushed red pepper flakes and cilantro.  I’m going to tell you something here and it’s kinda a secret but I often use frozen cilantro for my salsa.   Frozen cilantro is great because it lasts forever and you won’t be making salsa and think “I forgot to buy cilantro!”.  If I have fresh on hand I will use it, but if not, frozen cubes work amazing.  Just throw them in the microwave for 10 seconds and ta-da.  You’re cilantro set!

Vegetable Garden Salsa recipe using fresh ingredients straight from your garden! Friends beg for me to make this because it's that good! Ingredients are tomatoes, onion, green pepper, cilantro, salt + pepper and red pepper flakes!
Then mix it all together.  Boom! Bam! Wam! Tada! Salsa is done!


Vegetable Garden Salsa recipe using fresh ingredients straight from your garden! Friends beg for me to make this because it's that good! Ingredients are tomatoes, onion, green pepper, cilantro, salt + pepper and red pepper flakes!Enjoy however you want! Serve it with some chips! Serve on some tacos.  Serve on some chicken.  Serve it with a spoon directly into your mouth.


Vegetable Garden Salsa recipe using fresh ingredients straight from your garden! Friends beg for me to make this because it's that good! Ingredients are tomatoes, onion, green pepper, cilantro, salt + pepper and red pepper flakes!Happy Salsa!

Vegetable Garden Salsa recipe using fresh ingredients straight from your garden! Friends beg for me to make this because it's that good! Ingredients are tomatoes, onion, green pepper, cilantro, salt + pepper and red pepper flakes!

Quinoa Stuffed Peppers

I have a few rules for lunch.

-It has to be yummy.
-It has to be easy.
-It can’t use the oven.  

Every single day when I eat lunch I sit in front of my computer, usually catching up on email or going through my blog reader to see what all my great recipe/garden friends are up to.   You know lunch is exceptional when you plan to do this, but the only thing you can do is turn your monitor on before you devour your entire lunch without touching the keyboard or mouse once.    This lunch time experience was just me and the stuffed pepper and it was a good one.

These stuffed peppers are:
-Yummy.  Very.
-Quick and easy.  The thing that takes the most time is making the quinoa.
-It doesn’t use the oven.  It uses the stove top and the microwave.  
-Fresh!  Garden pepper and spinach, yum!

Quinoa Stuffed PeppersIMG_3332

Quinoa-Stuffed-Peppers
Here’s all your beautiful ingredients.  Such a pretty lunch we’ll be having!

Quinoa Stuffed PeppersIMG_3325
Hello Mr. Pepper!  You are huge, beautiful and delicious. I love you dearly.

Quinoa Stuffed PeppersIMG_3329
Here’s your quinoa with chopped up spinach and garlic.   The way I make my quinoa is 1/4 cup dry  quinoa with 1/2 cup water.  Bring to boil, then simmer and cover for 15 minutes.  

Quinoa Stuffed PeppersIMG_3333
After I melt the cheese, I put the pepper top back on.  More pepper to eat makes me a happy girl!

Quinoa Stuffed PeppersIMG_3335
If you have any quinoa that can’t fit in your pepper, I just put it on the side.  Also, I always put extra tomato sauce on top. I love tomato sauce. When it’s time to start picking tomatoes from the garden this will all be fresh. I can’t wait!

Lunch Time Quinoa Stuffed Peppers
Print
Ingredients
  1. 1 green pepper - seeds removed and top cut off (but keep the top!)
  2. 1/4 cup dry quinoa
  3. 4 spinach leaves - chopped
  4. 1 clove garlic - minced
  5. 2 ounces shredded mozzarella cheese
  6. tomato sauce - amount depends on your preference
Instructions
  1. Cook your quinoa as instructed on box.
  2. Cook green pepper in boiling water for 2 minutes. Drain, set aside.
  3. When quinoa is done, add spinach and garlic and mix around.
  4. Fill pepper with quinoa mixture. Add a spoonful of sauce on top, then cover with your mozzarella cheese.
  5. Microwave for 20-30 seconds until your cheese is melted.
  6. Add another spoonful of tomato sauce on top.
  7. Put your green pepper top on.
  8. Enjoy!
Notes
  1. You can add additional tomato sauce all over the pepper as desired.
  2. This recipe is for one 1 pepper, if you want 2 peppers, duplicate it and so on.
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Chinese Takeout Chicken and Broccoli

Chinese Takeout Chicken and Broccoli. You will never order takeout Chinese again after you learn how easy (and healthy!) it is to make yourself!

When I get Chinese takeout I usually order:

Chicken & Broccoli
Broccoli & Garlic Sauce
Shrimp & Broccoli
Lo Mein with Added Broccoli

Do you see the broccoli love?

I have been trying to perfect a takeout restaurant version of chicken and broccoli for many years.   I was close but the broccoli was never perfectly crunchy, the sauce was too thick, the sauce was too thin, the taste was off.  But finally, finally!  I shake my fist at you chicken and broccoli because I did it!  It was a great moment sitting down at dinner to eat this and hear the cheers from both my and Matthew’s mouths.  It’s really good.  I don’t think I can ever order takeout again if I know it’s this easy (and much more healthier) to make at home.  

If you love Chinese Takeout Chicken and Broccoli, you will like this version.   Alot!

Chinese Takeout Chicken and Broccoli. You will never order takeout Chinese again after you learn how easy (and healthy!) it is to make yourself!

Chinese Takeout Chicken and Broccoli. You will never order takeout Chinese again after you learn how easy (and healthy!) it is to make yourself!

Chinese Takeout Chicken and Broccoli
Print
Vegetables
  1. 1 head of broccoli, cut up into florets
  2. 1 small green pepper - cut up into small slices
  3. 3/4 cup sugar snap peas - chopped into thirds
For the chicken marinade
  1. 1 pound boneless skinless chicken breasts - cut up into bite size pieces
  2. 1/2 teaspoon baking soda
  3. 1 teaspoon sugar
  4. 2 teaspoons cornstarch
  5. 1 tablespoon low sodium soy sauce
  6. 1 tablespoon water
  7. 2 tablespoons vegetable oil
For the sauce
  1. 1/4 cup + 1 tablespoon low sodium soy sauce
  2. 2 tablespoons brown sugar
  3. 4 cloves garlic - minced
  4. 2 tablespoons flour
  5. 1 tablespoon rice cooking wine
  6. 1 teaspoon sesame oil
  7. 1 tablespoon vegetable oil
Additionally
  1. 1 tablespoon vegetable oil to fry in
  2. 1/2 cup water
Instructions
  1. Mix your marinade ingredients in a bowl - add your bite size chicken pieces and stir. Set aside.
  2. Mix your sauce ingredients in a bowl - set aside.
  3. Steam broccoli for 3 minutes, drain - set aside.
  4. Heat up 1 tablespoon vegetable oil in a large skillet over medium high heat. Add the chicken, it's marinade and 1/2 of the sauce mixture. Keep cooking until chicken is fully cooked.
  5. Add steamed broccoli, sugar snap peas, green pepper and remaining sauce with 1/2 cup water.
  6. Cook for about 3-4 minutes until sauce thickens up.
  7. Serve and enjoy!
Adapted from a teaspoon of happiness
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Chinese Takeout Chicken and Broccoli. You will never order takeout Chinese again after you learn how easy (and healthy!) it is to make yourself!
Oh garden greens, I love you.   I picked some fresh broccoli, green peppers and sugar snap peas.  You can omit the sugar snap peas if you want to, but I would highly recommend keeping them in. It gives it a great additional crunch!   

Chinese Takeout Chicken and Broccoli. You will never order takeout Chinese again after you learn how easy (and healthy!) it is to make yourself!
You want your chicken to be cut up into bite size pieces, and then you let them marinate for a bit until you are ready to move on to the next step with them.

Chinese Takeout Chicken and Broccoli. You will never order takeout Chinese again after you learn how easy (and healthy!) it is to make yourself!
This is the magic sauce that holds everything together.  It’s the sauce I have fought with to get just right.  It was a glorious moment!

Chinese Takeout Chicken and Broccoli. You will never order takeout Chinese again after you learn how easy (and healthy!) it is to make yourself!
The sauce turned out so well due to these 3 great ingredients.  I’ve really come to love sesame oil in cooking the past few years.  PS. Make sure you use low sodium or lite soy sauce, we want to cut back on the salt in this recipe.

Chinese Takeout Chicken and Broccoli. You will never order takeout Chinese again after you learn how easy (and healthy!) it is to make yourself!
And when it’s all done you will have one beautiful skillet full of chicken and broccoli.  

Chinese Takeout Chicken and Broccoli. You will never order takeout Chinese again after you learn how easy (and healthy!) it is to make yourself!Dive right in, it’s delicious!

Chinese Takeout Chicken and Broccoli

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