1
Healthy Roasted Vegetable Sandwich
2
Simple Pea Garden Pasta
3
Family Recipe Italian Pasta Salad – Perfect for Summer veggies!
4
How to Dry Oregano in 1 Hour
5
Cheesy Mozzarella Cauliflower Casserole
6
Baked Soy Sauce Meatballs
7
Baked Kale Meatballs and Is it Spring? Are you sure?
8
Slow Cooked Pepper Steak Tacos
9
Crockpot Mexican Pumpkin Chili
10
Turkey & Kale Meatball Sub
11
Creamy Lettuce Soup
12
Tri Color Pasta Salad
13
Crockpot Chipotle Chicken Tacos
14
Tortilla Soup
15
Kale Turkey Meatballs

Healthy Roasted Vegetable Sandwich

HEALTHY Roasted Vegetable Sandwich is a hoagie filled with roasted veggies! This easy, healthy recipe includes mushrooms, green peppers, tomatoes, potatoes and green beans thrown on a sub roll with melted cheese on top! Make this simple meal for dinner, lunch or cut up into mini sandwiches for appetizers!
Roasted Vegetable Hoagie is a delicious sub filled with roasted veggies! Mushrooms, green peppers, tomatoes, potatoes and green beans are roasted, thrown in a hoagie roll and then slathered in cheese.

What I love about roasted vegetables is that it’s plug and play.  I am using mushrooms, green peppers, jalapeno peppers, tomatoes, potatoes and green beans in this recipe because they’re my favorite and they’re in season veggies from the garden but you do you.  Want to add onions, broccoli or squash? Go for it.  Ready to get your hoagie on?
Roasted Vegetable Hoagie is a delicious sub filled with roasted veggies! Mushrooms, green peppers, tomatoes, potatoes and green beans are roasted, thrown in a hoagie roll and then slathered in cheese.

Now chop and dice them up!  It’s really important to dice your potatoes up into 1/2 inch pieces as they will cook quicker and evenly with the other vegetables. If you cut them up larger then they are going to take longer to cook and your other vegetables will be overly cooked.
Roasted Vegetable Hoagie is a delicious sub filled with roasted veggies! Mushrooms, green peppers, tomatoes, potatoes and green beans are roasted, thrown in a hoagie roll and then slathered in cheese.

Throw them in a large bowl and give them a flip.
Roasted Vegetable Hoagie is a delicious sub filled with roasted veggies! Mushrooms, green peppers, tomatoes, potatoes and green beans are roasted, thrown in a hoagie roll and then slathered in cheese.

Now start making your olive oil dressing ready that you’ll be drizzling over these vegetables.
Roasted Vegetable Hoagie is a delicious sub filled with roasted veggies! Mushrooms, green peppers, tomatoes, potatoes and green beans are roasted, thrown in a hoagie roll and then slathered in cheese.

Drizzle it on your veggies and continue flipping them so they’re coated in your oil.
Roasted Vegetable Hoagie is a delicious sub filled with roasted veggies! Mushrooms, green peppers, tomatoes, potatoes and green beans are roasted, thrown in a hoagie roll and then slathered in cheese.

I had to use 2 cookie sheets for this recipe because it’s alot of vegetables.  Now it goes into the oven… roasting time!
Roasted Vegetable Hoagie is a delicious sub filled with roasted veggies! Mushrooms, green peppers, tomatoes, potatoes and green beans are roasted, thrown in a hoagie roll and then slathered in cheese.

Enjoy that roasting smell in your home…. and now the before and after!
Roasted Vegetable Hoagie is a delicious sub filled with roasted veggies! Mushrooms, green peppers, tomatoes, potatoes and green beans are roasted, thrown in a hoagie roll and then slathered in cheese.

SWOON!
Roasted Vegetable Hoagie is a delicious sub filled with roasted veggies! Mushrooms, green peppers, tomatoes, potatoes and green beans are roasted, thrown in a hoagie roll and then slathered in cheese.

Now grab your rolls.  It’s up to you what you want to use, I love hoagie rolls but I also love big sandwich rolls for a Roasted Vegetable Sandwich!
Roasted Vegetable Hoagie is a delicious sub filled with roasted veggies! Mushrooms, green peppers, tomatoes, potatoes and green beans are roasted, thrown in a hoagie roll and then slathered in cheese.  

Put your hoagie on a sheet of paper towel and start adding the roasted veggies inside them. See, aren’t you happy that you put that paper towel under them?
Roasted Vegetable Hoagie is a delicious sub filled with roasted veggies! Mushrooms, green peppers, tomatoes, potatoes and green beans are roasted, thrown in a hoagie roll and then slathered in cheese.

Grab a slice of cheese and put it on top, watch how it magically melts.
Roasted Vegetable Hoagie is a delicious sub filled with roasted veggies! Mushrooms, green peppers, tomatoes, potatoes and green beans are roasted, thrown in a hoagie roll and then slathered in cheese.

Now add some more roasted vegetables on top! We’re going to overflow these hoagies with veggies.
Roasted Vegetable Hoagie is a delicious sub filled with roasted veggies! Mushrooms, green peppers, tomatoes, potatoes and green beans are roasted, thrown in a hoagie roll and then slathered in cheese.
Roasted Vegetable Hoagie is a delicious sub filled with roasted veggies! Mushrooms, green peppers, tomatoes, potatoes and green beans are roasted, thrown in a hoagie roll and then slathered in cheese.

Just seeing this hoagie I just want to dive through the screen and eat it all!
Roasted Vegetable Hoagie is a delicious sub filled with roasted veggies! Mushrooms, green peppers, tomatoes, potatoes and green beans are roasted, thrown in a hoagie roll and then slathered in cheese.

 

Enjoy this Roasted Vegetable Sandwich friends!

 

Roasted Vegetable Hoagie
Print
Ingredients
  1. 8 oz mushrooms sliced
  2. 2 green peppers sliced
  3. 2 jalapeno peppers diced (remove the seeds)
  4. 2 large tomatoes cut up
  5. 2 potatoes cut up into 1/2 inch cubes (this is important because you want them to cook quickly)
  6. 1 cup green beans cut into thirds
  7. 1 tablespoon dried oregano
  8. 1 teaspoon dried thyme
  9. 1 teaspoon dried rosemary
  10. 3 cloves garlic minced
  11. salt + pepper to taste
  12. 1/3 cup olive oil
  13. 4 hoagie rolls
  14. 4 slices of cheese
Instructions
  1. Preheat oven to 450 degrees.
  2. In a small bowl mix oregano, thyme, rosemary, garlic, salt + pepper and olive oil.
  3. Put vegetables on a a large roasting pan or cookie sheet that's been sprayed with nonstick spray. I used 2 cookie sheets because there was lots of vegetables.
  4. Pour olive oil mixture onto the vegetables and toss to coat.
  5. Roast for 30 minutes, stirring half way.
  6. Once out of the oven put vegetables on hoagie rolls and then add a slice of cheese on top.
  7. Serve and enjoy!
Notes
  1. For tailgating, wrap a paper towel around the hoagie for quick clean up!
  2. Serving: 4-6 hoagies
Brooklyn Farm Girl http://brooklynfarmgirl.com/
HEALTHY Roasted Vegetable Hoagie is a sandwich filled with roasted veggies! This easy, healthy recipe includes mushrooms, green peppers, tomatoes, potatoes and green beans thrown on a sub roll with melted cheese on top! Make this simple meal for dinner, lunch or cut up into mini sandwiches for appetizers!

 

Simple Pea Garden Pasta

This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and Ronzoni, but all my opinions are my own. #pmedia #RonzoniSummer  http://my-disclosur.es/OBsstV

There is a strong possibility that while you are reading this I am daydreaming about this pea pasta for dinner. During the Summer time when it’s peak garden season this is our go to dinner that we have a few times a week.  Once we start harvesting sugar snap peas by the pound (right now there’s over 10 pounds worth in my fridge!) then we start to sing “It’s pasta time..”.  
Simple Pea Garden Pasta _16

Let’s start at those fresh ingredients, just picked from the garden.  There’s sugar snap peas, chopped lettuce, radishes and one gorgeous tomato.  I counted the roma tomatoes a few days ago and there’s over 200 on the plants ready to turn red. July is going to be tomato time!
Simple-Pea-Garden-Pasta-_27

 

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Family Recipe Italian Pasta Salad – Perfect for Summer veggies!

This is a sponsored post written by me on behalf of Newman’s Own for IZEA. All opinions are 100% mine.

When it’s hot out all I crave is fresh vegetables.    That’s why this Family Recipe Italian Pasta Salad is one of my favorite dinner meals of the moment.  

The last few days have been hot.  It’s that humid dry heat that melts you when walking to work to the point of where you have to dry yourself off before stepping into the studio.  There you work in the AC until it’s time to go home.   Now it’s time to sweat again.  Once home, I don’t want to even think about turning our oven on.  I also don’t want to even think of drinking or eating anything hot, so that’s why chilled pasta salad is the winner! Family Recipe Italian Pasta Salad_1

One thing that I do enjoy about the Summer is that it means fresh vegetables are being picked in the garden by the handful.  Our tomatoes have taken off and are already close to outgrowing their 54 inch tomato cages.
Tomatoes already outgrowing their 54 inch cages.  #tomatoes #garden #urbangarden #urbanfarming #vegetablegarden #monsters #containergarden

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How to Dry Oregano in 1 Hour

oregano
(Starting to make custom gifs for each recipe!)

It’s the last full week of August.  It doesn’t mean that Summer is over yet, or the gardening season is close to being over (does it really ever end?) but with a few months of growth your herb container might be getting out of hand.  Your basil is green and lush, your mint spreads the best smells around the garden and your oregano has a mind of it’s own.  Oregano grows.. and grows.. and grows.. and takes over.  Nothing can stop our oregano, including a harsh Winter.  Somehow it didn’t care about the amount of snow or freezing temperatures we had because once Spring hit it started growing again.  

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Cheesy Mozzarella Cauliflower Casserole

This extra cheesy casserole is made with mozzarella cheese and fresh cauliflower.  Serve it as a main dish or a side. 

Hello friends.  I have one heck of a cheesy casserole for you today!  So grab a plate and fork and dig in!

You might have already noticed I’m a bit obsessed with cauliflower casseroles.  There’s my Cauliflower Pepperoni Pizza Casserole and my Cheddar Cheesy Cauliflower that are both still dinner time favorites.    Then there’s this extra Cheesy Mozzarella Cauliflower Casserole.  You agree that everything should be extra cheesy, right?  I mean with a dish full of cauliflower it’s basically minus calories.  So we need to put cheese on this.. we need calories… our bodies need this cheese to function.  You agree with this too, right? Ok, great!

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Baked Soy Sauce Meatballs

These Baked Soy Sauce Meatballs are delicious and healthy!  Recipe includes lettuce in the meatballs alongside ground beef, turkey and many herbs.  They are perfect for serving over pasta or serving as finger food! 

 This is a meatball recipe full of flavor! It’s perfect for pasta and meatball subs!

With our big lettuce harvest, you might have heard me on Twitter exclaiming it was a Meatball Date in the kitchen!  There’s Matthew, Me, 16 pounds of ground meat, dozens of eggs and a entire sink full of lettuce that was just washed.  If that doesn’t sound like a romantic evening then I don’t know what is!  So there we stood for the next few hours, in assembly line fashion, making meatballs!  How many meatballs did we make? I’m glad you asked.  We made 226 of them!  After we made them, we divided them into bags for dinner and froze them.  With this big lettuce harvest we were able to freeze over 25 dinner meals.  Pasta and meatballs? Done! Meatball casserole? Done!  Meatball subs? Done! 

These meatballs are full of lettuce! Each batch of 30 meatballs calls for 4 cups chopped lettuce making it a great way to use up a ton of lettuce at once.   Combined with the lettuce we’re throwing in a few tablespoons of soy sauce making them extra full of flavor.    I don’t think I can go back to not adding soy sauce to meatballs now.. it makes them real special!

I hope you enjoy these Baked Lettuce Soy Sauce Meatballs!

These Baked Soy Sauce Meatballs are delicious and healthy! Recipe includes lettuce in the meatballs alongside ground beef, turkey and many herbs. They are perfect for serving over pasta or serving as finger food!  

These Baked Soy Sauce Meatballs are delicious and healthy! Recipe includes lettuce in the meatballs alongside ground beef, turkey and many herbs. They are perfect for serving over pasta or serving as finger food!

These Baked Soy Sauce Meatballs are delicious and healthy! Recipe includes lettuce in the meatballs alongside ground beef, turkey and many herbs. They are perfect for serving over pasta or serving as finger food!

These Baked Soy Sauce Meatballs are delicious and healthy! Recipe includes lettuce in the meatballs alongside ground beef, turkey and many herbs. They are perfect for serving over pasta or serving as finger food!

These Baked Soy Sauce Meatballs are delicious and healthy! Recipe includes lettuce in the meatballs alongside ground beef, turkey and many herbs. They are perfect for serving over pasta or serving as finger food!

Baked Lettuce Soy Sauce Meatballs
Print
Ingredients
  1. 3 tablespoons olive oil
  2. 4 cups chopped fresh lettuce
  3. 6 tablespoons soy sauce
  4. 2 pinches of dried rosemary, parsley and oregano
  5. 6 cloves garlic
  6. 1 pound ground beef
  7. 1 pound ground turkey
  8. 1 cup bread crumbs
  9. 2 eggs
Instructions
  1. Add 3 tablespoons of olive oil to a pan over medium high heat. Add lettuce, spices and soy sauce. Cook until your lettuce is wilted.
  2. Put lettuce mixture, garlic, beef, turkey, bread crumbs and eggs and pulse until it's combined. Depending on food processor size you might have to do 2 batches.
  3. Form this mixture into 1-2 inch balls.
  4. Preheat oven to 350 degrees.
  5. Line 2 cookie sheets with aluminum foil and spray with nonstick spray.
  6. Put meatballs on foil and cook 35-40 minutes or until the internal temperature is 160 degrees.
  7. Enjoy right away, or freeze for later.
Notes
  1. Makes 30 meatballs.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
These Baked Soy Sauce Meatballs are delicious and healthy! Recipe includes lettuce in the meatballs alongside ground beef, turkey and many herbs. They are perfect for serving over pasta or serving as finger food!

Baked Kale Meatballs and Is it Spring? Are you sure?

It’s Spring, right?  Are you sure?  I mean snow and sleet storms happen when it was just 75 degrees a few days ago, right?  Wait.  What is going on?

Spring was here.  The sunshine was blasting.  I had my sunglasses on and short sleeves.  I was planning picnics in the park.  I was ready to get the tomatoes outside.  I was excited for walks for ice cream.  I took my mittens out of my bookbag.  Winter coat? No way, that was packed away.

Then Tuesday night came.  We were on our way home from the last regular season home Brooklyn Nets game (note: The Knicks killed us, but who cares, we’re going to the playoffs unlike you Knicks) when suddenly it just started sleeting and snowing.  We’re talking sleet that comes down and cuts you in the face.  We’re talking a storm where you get home and you have to throw your clothes right in the washer because you’re soaked.  We’re talking weather where there’s no way of not looking like a wet dog (note: I do not look cute like a dog does.  I look like a monster).  This all happened…. in Mid April!

So immediately worries set in for the garden.  Broccoli, Cauliflower, Bok Choy, Lettuce, Peas, Carrots, Radishes, Kale, Onions and more were already planted.   We were historically set to not go below freezing again and we were definitely set for not having snow again until Winter.  Then Mother Nature had to go out and have a bad day…

There’s not  much you can do to protect a garden in mid storm.  Yes, you can brave the sleet while getting soaked to throw on some fabric to protect them from the freezing temperatures (which is what we did), but there comes a time where you just have to hope the plants are going to be ok and just leave them be.    The wait is the worst feeling.    During the next morning we ventured to the roof to find our peas in snow, with more fabric being pressed into the plants due to snow weight on top.  

garden

garden

The kale didn’t look good.  The lettuce didn’t look great.  The sugar snap peas looked frozen.  The onions were knocked over.. but it was too early to tell as they still needed some afternoon sun to bounce back.
Kale, Sleet Snow Storm April 2014

Kale, Sleet Snow Storm April 2014_2

One thing was certain though, the kale had to be picked. If you guys remember, this kale was planted last Summer (!) and it somehow survived Winter (!) so in terms of how long it’s been planted, it was a real true survivor.  I was a bit bummed that this freak storm was the one to finally destroy it, but time was not on it’s side. Kale, Sleet Snow Storm April 2014_1

Kale, Sleet Snow Storm April 2014_4

So with my winter coat on with a somber heart (I’m so dramatic, I know) I picked all 6 kale plants.  These kale plants really grew fantastically and even though they were destroyed by the weather, it was close to time to pick them anyways as they were starting to flower.   I got pounds of kale off these plants and my entire bottom shelf of the refrigerator is now full of kale. 
Kale, Sleet Snow Storm April 2014_3

But first I had to take a dramatic photo of me with my baby kale and title it “Kale Mother” to post on Instagram.  I love my friend Avery’s comment: PAMALEESI: MOTHER OF KALES
“Kale Mother”, the story of a mother losing her kale plants in a freak sleet snow storm during Spring of 2014 when it was 70 degrees a few days ago.  #kale #rip #mother #artphotography #art #documentary #gardenchat #bluehair #manicpanic  #rooftop #NYC #Br

 

How did the other plants do after they thawed out? We think everything is ok.  A few leaves got burned by the frost, but the lettuce bounced back beautifully and the peas are still standing tall (alongside the onions).    Let’s take a collective sigh of relief as it could have been a real disaster with months of seedling planning ruined.   I guess we had a little luck saved! 

So now with a ton of kale.. what are we going to do?  I wanted to make something right away so I could use up a few full cups of kale, as I get a little stressed with too much kale!  We love our kale turkey meatballs, especially on a hoagie,  so I decided to make a double batch and put a spin on this recipe with mixing the meats.  This was the perfect solution because I got 1 dinner that night out of it, and 2-3 extra dinners to freeze.  Lately we’ve been craving meatballs with pasta but we’re too lazy to make them when hunger hits, so now they’re all ready to be eaten (after being defrosted!)

So let’s make some meatballs! First the kale was picked.  But first I had to weigh in. This year I’m going to keep track of how much we grow to see.  I’ve been telling myself to do this every year but this year I’m going to do it! (I hope..)
Kale, Sleet Snow Storm April 2014_6

 In my other meatballs recipe I usually pan fry them but I didn’t feel like babysitting them so I decided to bake them instead.   I loaded 2 cookie sheets full of meatballs!
Baked Kale Meatballs

These meatballs turned out beautifully! They were crisp on the outside, moist in the inside and full of flavor.    These might be some of the best meatballs I ever made so I was happy to see them made alongside our garden kale.  Having a bit of homegrown in every meal always makes it better, right?    Also these are going to make your home smell great.  When someone walked in our front door about 2 hours after baking they said “It smells so good in here!”.  It totally did.

Baked Kale Meatballs _1

Baked Kale Meatballs _2

Baked Kale Meatballs _4

Baked Kale Meatballs _3

 To freeze them, I separate them into meals and put in a freezer bag.  When it’s time to enjoy them, I’ll let them sit out for a bit to defrost, then warm them up to eat, or throw in a pot to cook alongside the pasta sauce.

Baked Kale Meatballs

COLOURBOX1047713

Baked Kale Meatballs
Print
Ingredients
  1. 4 cups uncooked chopped fresh kale
  2. 1 pound ground turkey
  3. 1 pound ground beef
  4. 2 pinches each of dried rosemary, parsley and oregano
  5. 3 tablespoons olive oil
  6. 6 cloves garlic
  7. 2 eggs
Instructions
  1. Add 3 tablespoons of olive oil to a pan over medium high heat. Add kale and spices. Cook until your kale is wilted.
  2. Put kale mixture and garlic into a food processor and chop it up. Add your turkey and egg and pulse until it's combined. Depending on food processor size you might have to do 2 batches.
  3. Form this mixture into 1-2 inch balls.
  4. Preheat oven to 350 degrees.
  5. Line 2 cookie sheets with aluminum foil and spray with nonstick spray.
  6. Put meatballs on foil and cook 35-40 minutes or until the internal temperature is 160 degrees.
  7. Enjoy right away, or freeze for later.
Notes
  1. Makes 30 meatballs.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Have a great weekend everyone!
How’s the weather where you are?  Is it finally Spring?

Slow Cooked Pepper Steak Tacos

Who doesn’t like tacos?

*Looks around virtual room*

Good, I am glad we all love them!

I could probably have tacos every single day. There’s so many varieties, so many things I can put on them, so many side dishes that go perfectly (like cilantro lime rice!).  Oh tacos, how are you so great? One of my favorite recipes is Crockpot Chicken Chipotle Tacos so I was interested in trying other Crockpot taco recipes because let’s be honest, I’m in love with my crockpot (or slow cooker if you must call  it that too).   Slow Cooked Pepper Steak Tacos were born!   I was especially happy with these tacos because I got to use garden grown green peppers, onions (are you proud of me?), stewed tomatoes that I made from our tomatoes and then our garden harvest salsa on top!   These tacos were so fresh! 

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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!).

Turkey & Kale Meatball Sub

HEALTHY Ground Turkey & Kale Meatball Sub!  These meatballs are fried on the stove and then covered with tomato sauce and American cheese on  a sub roll! This homemade recipe is easy, healthy and your family will love it!  Even my Midwest husband thinks this is the BEST meatball sandwich!

Who doesn’t like a good meatball sub?  It’s quick, it’s hearty, it’s sloppy, you get to eat it with your fingers.  It’s meat, cheese and tomato sauce – how can you go wrong? But with this one we’re going to mix it up a little bit and add some kale to get your greens in!  Don’t be alarmed by the combination of kale and meat together in this sub – once everything is mixed together, it just works. My husband is a Midwest boy who loves his hearty dinners and this sub is A+ in his book!

Healthy Meatball Sub Recipe

This meatball sub is based on my kale meatballs recipe which I first made last summer and fell in love with.  These meatballs are great over spaghetti, yummy grilled as a finger food on a stick, but they are delicious on a sub roll!  A meatball sub isn’t finished until it’s slathered in tomato sauce and then American cheese is melted on top – then it’s ready to eat!

HEALTHY Ground Turkey and Kale Meatball Sub! These meatballs are fried on the stove and then covered with tomato sauce and American cheese on asub roll! This homemade recipe is easy, healthy and your family will love it! Even my Midwest husband thinks this is the BEST meatball sandwich!

Enjoy one of my all time favorite sandwiches!  

HEALTHY Ground Turkey and Kale Meatball Sub! These meatballs are fried on the stove and then covered with tomato sauce and American cheese on asub roll! This homemade recipe is easy, healthy and your family will love it! Even my Midwest husband thinks this is the BEST meatball sandwich! 

Kale Turkey Meatball Sub
Print
Ingredients
  1. 3 tablespoons olive oil
  2. 2 cups uncooked chopped fresh kale
  3. Pinch of dried rosemary, parsley, oregano, thyme
  4. 3 cloves garlic
  5. 1 pound ground turkey
  6. 1 egg
  7. Sub Rolls
  8. American cheese slices
  9. Tomato Sauce
Instructions
  1. Add 3 tablespoons of olive oil to a pan over medium high heat. Add kale and spices. Cook until your kale is wilted.
  2. Put kale mixture and garlic into a food processor to mince. Add your turkey and egg and pulse until it’s all combined.
  3. Form this mixture into 2 inch balls.
  4. Use your same pan (its already greased) and heat to medium high.
  5. Add your meatballs and cook until browned on all sides (make sure to flip them), about 10-15 minutes.
For the sub
  1. Cut your sub rolls down the middle.
  2. Add meatballs on sub roll to fit.
  3. Add 2 slices of American cheese slices on top of the meatballs. Melt cheese in microwave or toaster oven if needed.
  4. Spoon tomato sauce on top.
Notes
  1. Servings: 3-4
Brooklyn Farm Girl http://brooklynfarmgirl.com/
HEALTHY Ground Turkey and Kale Meatball Sub! These meatballs are fried on the stove and then covered with tomato sauce and American cheese on asub roll! This homemade recipe is easy, healthy and your family will love it! Even my Midwest husband thinks this is the BEST meatball sandwich!

Creamy Lettuce Soup

Creamy Lettuce Soup is a delicious, healthy recipe that uses 1 head of lettuce.  Combined with heavy cream, chicken broth and spices, this is a great way to add lettuce to your diet! I love using Bibb lettuce in this recipe but Romaine and Iceberg work good too! Who knew cooked lettuce could taste so yummy for dinner – even kids love it!

Hi,

Do you want to come in?

I’m going to make us some soup.  It will be delicious.

Oh, what kind of soup you ask?

*LOCKS DOOR, REALLY QUICK*

Lettuce soup.

Creamy Lettuce Soup is a delicious, healthy recipe that uses 1 head of lettuce.  Combined with heavy cream, chicken broth and spices, this is a great way to add lettuce to your diet! I love using Bibb lettuce in this recipe but Romaine and Iceberg work good too! Who knew cooked lettuce could taste so yummy for dinner - even kids love it!  

That is how I feel everytime I bring up lettuce soup.  Most people are frightened of it, the idea of lettuce pureed into a creamy soup doesn’t sound that appetizing to most.  And I will be honest, when I first heard about it I was like eh?  When I told Matthew I was making lettuce soup for dinner, first he asked “Is that is?”, then after he smelled what was going on in the pot he asked “What is that great smell?”.    Lettuce soup does that to you.  It turns your frown upside down.  It makes your fears turn into smiles.  It holds you tightly.  It kisses your bruises.  I don’t know where I’m going with this.

But here’s what I’m saying.  You should give this a try.   Not only is it a truly pretty soup (the lettuce + the cream makes it a lovely light green), but it’s full of taste.   Not only are we adding lettuce, but we’re adding broth and lots of spices.     So next time you have a head of lettuce and you’re not sure what to do.. lettuce soup!

Creamy Lettuce Soup is a delicious, healthy recipe that uses 1 head of lettuce.  Combined with heavy cream, chicken broth and spices, this is a great way to add lettuce to your diet! I love using Bibb lettuce in this recipe but Romaine and Iceberg work good too! Who knew cooked lettuce could taste so yummy for dinner - even kids love it!

Creamy Lettuce Soup
Print
Ingredients
  1. 2 tablespoons olive oil
  2. 1 clove garlic - minced
  3. 1 head lettuce (12-16 oz head), leaves separated and lightly chopped. Any lettuce works, but Bibb is best.
  4. 1 tablespoon dried parsley
  5. 2 teaspoons dried oregano
  6. 2 cups chicken or vegetable broth
  7. 1/2 cup heavy cream + additional to garnish
  8. 1/2 teaspoon salt
  9. 1/4 teaspoon pepper
Instructions
  1. Heat olive oil on medium heat in medium sized pot.
  2. When hot, add the garlic until slightly brown.
  3. Add your lettuce, parsley and oregano and stir until lettuce is wilted.
  4. Add your chicken broth and simmer uncovered for 20 minutes.
  5. Transfer in batches to blender or use immersion blender to puree soup. If using a blender do this in batches and be careful as the liquid will be very hot.
  6. Transfer back to pot.
  7. Add your heavy cream, salt and pepper and stir until all heated (about 5 minutes).
  8. Serve, garnish with additional heavy cream on top if desired.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
 
Creamy Lettuce Soup is a delicious, healthy recipe that uses 1 head of lettuce.  Combined with heavy cream, chicken broth and spices, this is a great way to add lettuce to your diet! I love using Bibb lettuce in this recipe but Romaine and Iceberg work good too! Who knew cooked lettuce could taste so yummy for dinner - even kids love it!This is when your lettuce starts to wilt, the smell of it with the spices will be real good.  Just keep stirring it until completed wilted.

Creamy Lettuce Soup is a delicious, healthy recipe that uses 1 head of lettuce.  Combined with heavy cream, chicken broth and spices, this is a great way to add lettuce to your diet! I love using Bibb lettuce in this recipe but Romaine and Iceberg work good too! Who knew cooked lettuce could taste so yummy for dinner - even kids love it!
This is your soup pureed in a blender.  Be careful when using a blender, hot liquids will shoot up, so do it in batches with smaller amounts.  I learned the hard way with some tomato soup one summer, had to wear a bandage for weeks!

Creamy Lettuce Soup is a delicious, healthy recipe that uses 1 head of lettuce.  Combined with heavy cream, chicken broth and spices, this is a great way to add lettuce to your diet! I love using Bibb lettuce in this recipe but Romaine and Iceberg work good too! Who knew cooked lettuce could taste so yummy for dinner - even kids love it!
And when it’s all done, you’ll  be surprised by how creamy it is.  I like to add some additional cream on top because who doesn’t like more cream?  Serve alongside crunchy Asian noodles or crusty Italian bread!  Hope you enjoy this lettuce soup!  
Creamy Lettuce Soup is a delicious, healthy recipe that uses 1 head of lettuce.  Combined with heavy cream, chicken broth and spices, this is a great way to add lettuce to your diet! I love using Bibb lettuce in this recipe but Romaine and Iceberg work good too! Who knew cooked lettuce could taste so yummy for dinner - even kids love it!

PS.  If you’re looking for ways to keep your lettuce fresher longer – check out my post on how to make it last for weeks!

Creamy Lettuce Soup is a delicious, healthy recipe that uses 1 head of lettuce.  Combined with heavy cream, chicken broth and spices, this is a great way to add lettuce to your diet! I love using Bibb lettuce in this recipe but Romaine and Iceberg work good too! Who knew cooked lettuce could taste so yummy for dinner - even kids love it!

 

Tri Color Pasta Salad

As I’m writing this, it’s raining.  It’s a dreary morning.  The sky is grey, the weather requires a sweater, the “drip drip” sound is heard on the windows.   May brings rain showers, and it’s definitely brought rain this past week.  It seems like this week it was either extra sunny to the point of sunburn, or you needed a umbrella.    Even when I wake up in the morning and check the weather, it would give me high hopes, then afternoon would come and suddenly I’d get a unexpected alert on my phone “Rain is coming”.  By the way, who else sets up weather alerts on their phone? We do it for the garden.  It’s good to know when a heavy storm or high winds are about to roll in, gives us a few minutes to throw on some shoes and get up to the garden to protect it.    With all the rain I needed some cheerful colors in my life, and something that reminds me of picnics in the park or on the roof.  I made pasta salad.   What kind of memories does pasta salad give you?  As a kid pasta salad was always served at family picnics, it was a fork happy staple of my youth.

 The great thing about pasta salad is once you have the basics of pasta, salad dressing, herbs – the vegetables are really up to you.  There needs some type of tomatoes (I prefer halved grape tomatoes).   There needs to be celery chopped up.   What else?  Well that’s up to you.  You can add carrots.  You can add onions.  You can add broccoli.  You can add chopped up cauliflower.  You can can add black olives (yum!).  Mushrooms are always a hit too, especially when they get marinated by the salad dressing.  Peas, corn, sundried tomatoes, chopped up kale – throw in whatever you  like.   To finish it all, you need some type of cheese to sprinkle all over, I like to add some shredded mozzarella.   How do you like your pasta salad?

You can make your pasta salad with a wide variety of noodles, so use what you like.  I’ve been making our pasta salad with tri color rotini pasta.  The extra color  kick of this pasta makes it special in my opinion.   Bow ties and penne pasta are great too!

Finally, pasta salad is a favorite because you can make it advance.  You want it chilled, so all the pasta and vegetables pick up that salad dressing taste.  Plus when it’s a hot summer day, a little chilled pasta salad will bring your spirits up.    You can make this a few hours in advance, or even the day before.  If I have leftovers, I will eat it for a few days after.   The celery stays crunchy, I love that.  

So go ahead, let’s make it feel like summer and make some pasta salad.  

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Tri Color Pasta Salad
Print
Ingredients
  1. 12 oz bag of tri color rotini pasta
  2. 1/2 cup Italian salad dressing
  3. 3 stalks of celery (chopped up)
  4. 1 pint of cherry or grape tomatoes (halved)
  5. 1/2 cup sliced black olives
  6. 1/2 cup shredded mozzarella
  7. 1 tablespoon dried basil
  8. 1 tablespoon dried oregano
Instructions
  1. Prepare your pasta as directed. Drain.
  2. Put your pasta in a big bowl.
  3. Add your chopped vegetables, salad dressing and dried herbs.
  4. Mix together so everything is coated in salad dressing.
  5. Add in your mozzarella cheese, toss around.
  6. Cover, put in fridge to chill.
  7. Enjoy!
Notes
  1. If your pasta salad looks a little dry when it comes out of the fridge, add a tablespoon of salad dressing and mix.
Brooklyn Farm Girl http://brooklynfarmgirl.com/

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Pretty vegetables.  I love black olives, but Matthew hates them.  When he eats pasta salad, it’s just a bowl left of black olives.  Then  I steal his bowl and eat them all.

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Tri color pasta – it’s a beauty, isn’t it?

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This serves up a big fresh bowl of pasta salad.  

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This can be a side dish or main dish.  In my opinion, it makes a great dinner!

Crockpot Chipotle Chicken Tacos

Crockpot Chipotle Chicken Tacos.  I know that’s a mouthful, but a very delicious one!

We are big taco lovers in this house, but there are only 2 true taco recipes we love.  One is a pepper steak where we cook on the stove, the other is chipotle chicken slow cooked for many hours causing delicious smells all day long.   I have messed with this recipe over the past few years and it’s now become a staple.  Not only do we love it, but we have served it at get-togethers such as Christmas, New Years Eve or NBA Finals taco parties and it’s always a hit.  The tacos are slightly spicy, very moist and full of flavor.  

This recipe makes a good bit of meat, it’s easily 4 meals for us.  So whatever is  left over, we put into freezer bags and freeze.  Isn’t it the best when you are feeling lazy but can still pull out a amazing homemade meal out of your freezer, defrost it and you’re set?  This recipe I tell ya, it gives and it gives.

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Here’s all your ingredients.

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You will need to get some dried ancho chiles.  You can usually find these in the produce section.  They are cheap.

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Aren’t they beautiful?

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You need them soft, so throw them in some boiling water for 10 minutes.  They will soften up right away.

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You will also need some chipotle peppers in adobo sauce.  blogIMG_0859
You only want the sauce, not the peppers or seeds (warning: hot!).  So just fish them out and try to keep as much sauce as possible. 

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There’s still a little more than half of the can left of sauce.   You can toss the peppers/seeds. 

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Now we want to start to  make the Chipotle sauce.  Add all your dry ingredients + garlic + oil to a food processor.

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Then add your adobo sauce.

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Then add your soft ancho chiles.

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Pulse a few times until smooth.

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That easy, your sauce is done.

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It’s beautiful and smells delightful.

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Grab your breasts.  (*shakes head*)

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Put some stab marks into each one.

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This will make sure the sauce is going to sink down and get all the meat moist.  It will be full of flavor.

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Then cut each breast into fourths.  I find this makes it even more flavorful.

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Put your chicken into a crockpot.

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Add your chipotle sauce, smear all over the chicken.

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Add water.  This will make sure the chicken doesnt dry out.

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High Power, Lid On, Walk Away.

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Write down the time you started to remember.  As you can see I have made this recipe quite a few times here… This time I started at 2:45PM.

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After 5 hours (and a house that smells so darn good) you will look at your beautiful chicken and sigh.

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It’s moist, it falls apart, it’s just great.

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Spoon out of your crockpot (careful, it’s hot).  Keep the sauce mixture in the crockpot, you will still use this!

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Shred up with a fork into pieces that you prefer for your tacos.

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Yeah, this is good. I ate a few nibbles here..

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Then push it all back into the crockpot.

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And mix around in the remaining chipotle sauce/water mixture.    Your meat will soak this all up – nothing will be wasted!  Cook 1 more hour on low.

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Now get ready to make those tacos.

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Flour burrito – hello.

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Chipotle Chicken – you are delicious. You are magical.  I love you.

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Then add some pinto beans and some cilantro lime rice (recipe here).  Just thinking about this gets me all worked up.

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Then fold your burrito up. Thanks Matthew.

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One big beautiful burrito – it’s all yours!

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I like to soak mine with salsa verde too.  I love the kick. 

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Matthew loves this chicken so much he even eats a pile of it on the side.  It’s that good.

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I’m more of a rice-a-holic myself. 

Crockpot Chipotle Chicken Tacos
Print
Ingredients
  1. 3 pounds boneless, skinless chicken breasts
  2. 2 ounces of dried ancho chiles
  3. 7 ounce can of chipotle peppers in adobo sauce (you only want to use the sauce)
  4. 1 teaspoon pepper
  5. 2 teaspoons cumin
  6. 2 teaspoons oregano
  7. 6 cloves garlic
  8. 2 teaspoons salt
  9. 1/4 cup vegetable oil
  10. 1 cup water
Instructions
  1. Soften your ancho chiles by boiling them for 10 minutes. Drain, cut open chiles and remove the seeds.
  2. Remove the peppers and seeds from adobo sauce – you only want to keep the adobo sauce – you can toss away the actual peppers and seeds.
  3. Add all your ingredients (except your chicken) in a food processor. Puree until smooth.
  4. Poke holes in chicken and cut each breast into fourths.
  5. Put your crockpot on high. Add chicken, then pour Chipotle sauce on top. Spread all over chicken.
  6. Add one cup water. Stir chicken so everything is marinated in the water/sauce.
  7. Cook on high for 5 hours.
  8. Take chicken out of crockpot carefully, shred up.
  9. Put back into crockpot, mix around in sauce and cook on low for 1 more hour. Your chicken is going to soak up all the juices now.
  10. Serve on flour tortillas with pinto beans, rice, salsa and whatever else you'd like.
  11. Enjoy!
Notes
  1. Whatever is leftover, you can freeze in freezer bags.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Enjoy friends!

Tortilla Soup

I love tortilla soup – love, love love.  
I used to get tortilla soup all the time from a local Mexican restaurant but one day I got some near closing time and it was a big disappointment   It was like they gave me the entire bottom of the pot that was sitting all day long with every ingredient soggy.  I was very upset.  That night I told myself I would match their tortilla soup with my own.  I would set up a table outside their restaurant serving small cups of my own soup and compare it theirs.  The neighborhood would love mine.  They would put me on their shoulders, parading me down the streets while chanting “tortilla soup, tortilla soup!”.  Well one of those things came true, I came up with a tortilla soup recipe that (dare I say) is better than theirs.  *High Fives*

 This soup is delicious.  It’s easy to make with a few canned goods.  It doesn’t take much time, minus some simmering here and there.   Please give this soup a chance.  

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Tortilla Soup
Print
Ingredients
  1. 1 tablespoon vegetable oil
  2. 3 cloves garlic (minced)
  3. 1 28 oz can of crushed tomatoes
  4. 1 1/4 cup water
  5. 10 oz chicken broth
  6. 2 teaspoons chili powder
  7. 1 teaspoon dried oregano
  8. 1 15 oz can of white hominy
  9. 1 15 oz can of black beans (rinsed/drained)
  10. 1 4 oz can of chopped green chile peppers
  11. 1 cup yellow corn kernels (cooked)
  12. 2 cubes frozen cilantro (or 1/4 cup chopped fresh)
Optional for on top
  1. Sliced Avocado
  2. Shredded Cheddar Cheese
  3. Crushed Tortilla Chips
Instructions
  1. Heat vegetable oil over medium heat.
  2. Saute in minced garlic until slightly brown.
  3. Stir in crushed tomatoes, chicken broth, water, chili powder and oregano. Stir well.
  4. Bring to a boil, then simmer for 10 minutes.
  5. Stir in hominy, black beans, corn, chile peppers and cilantro. Stir well.
  6. Simmer for 15 minutes.
  7. Serve into bowls, serve with crushed tortilla chips, avocado slices and shredded cheese on
  8. top.
  9. Enjoy!
Notes
  1. You can turn this into chicken tortilla soup by adding 1/2 pound of boneless chicken breast. Cook it, cut it into small pieces and add in the pot when you add the beans/corn/hominy/peppers.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
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These are all the ingredients you’ll need.

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You might also want some cheddar cheese or a avocado. I would highly recommend this direction.

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Start by browning some garlic in a big pot.  Who doesn’t love the smell of garlic cooking?

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Once it’s brown, add in your water.

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Then your chicken broth.  I showed the steps above because I usually always  make my chicken broth from bouillon cubes.  I find it much cheaper and just as good. 

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Open up your crushed tomatoes.  San Marzano is the best in my opinionblogIMG_1445
Then stir into the pot.

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Add your oregano.

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Then your chili powder.

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Stir all your ingredients together, bring to boil and let simmer for 10 minutes.

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Start to prepare your other ingredients.  Open up your black beans and rinse  and drain them.

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Add your hominy.  Do you love hominy as  much as I do? I eat it by the spoonfuls.

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Then add your corn.  I use frozen corn and cook it right before.

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Then add in your green chiles.

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Put all these ingredients into the pot.

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Last but not least, get your cilantro.  I usually use the frozen cilantro cubes as I find they work well in soups.  You can use fresh if you’d like.blogIMG_1469
Add your cilantro.

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Then stir again and let simmer for 15 more minutes.

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When it’s done, spoon into bowls.

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The truth is that I always go back for seconds.

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You can eat it plain if you’d like, it’s totally delicious that way.

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Or you can add some cheese which will melt quickly causing you to fall madly in love.

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Or you could grab a avocado and add some cubes in too.

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This is totally the way I like it.  I love that the soup is hot and will cause the avocado to melt slightly. 

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I have been known to eat a entire avocado this way. 

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Hope you will try this amazing soup – let me know how it works out for you!

Kale Turkey Meatballs

Our kale in the garden is out of hand, it’s basically taking over. So last night I decided to pick some to make kale meatballs!  Not only are the ingredients easy, but the directions are as well.  While eating dinner Matthew proclaimed “This is the best spaghetti meal I ever had in my life”.   Good job kale! 🙂

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Kale Turkey Meatballs
Print
Ingredients
  1. 2 cups uncooked chopped fresh kale
  2. 1 pound ground turkey
  3. Pinch of dried rosemary, parsley, oregano
  4. 3 tablespoons olive oil
  5. 3 cloves garlic
  6. 1 egg
Instructions
  1. Add 2 tablespoons of olive oil to a pan over medium high heat. Add kale and spices. Cook until your kale is wilted.
  2. Put kale mixture and garlic into a food processor and chop it up. Add your turkey and egg and pulse until it’s all combined.
  3. Form this mixture into 1 inch balls.
  4. Add one more tablespoon of olive oil into your previous pan, turn to medium-high heat and then add your meatballs. Cook until browned on both sides (make sure to flip them).
  5. Serve with some spaghetti, sauce, cheese on top..and some bread on the side!
Notes
  1. These work great on the grill too.
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Update: 

We put these meatballs on the grill and boy were they delicious! So if you are grilling this summer, try this recipe. I like adding sticks inside them once they’re  done, makes eating fun!
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