better than the jar.
1/2 cup butter
1 1/2 cups heavy cream
2 tsp minced garlic (or powdered)
1/2 tsp Italian seasoning
2 cups grated Parmesan cheese
salt and pepper to taste
In a large skillet, simmer the butter and cream for two minutes. Stir in the seasonings, and whisk in the Parmesan until melted. Serve over 1 pound of pasta, with chicken and/or broccoli for bonus points.
they’re healthy! ish.
1 3/4 cups flour
3/4 cup Greek yogurt
juice of 2 lemons
zest of 1 lemon
2/3 cup sugar
1 tsp vanilla
1/3 cup olive oil
4 tsp baking powder
optional: 1/4 cup raspberries or blueberries
optional: 1/2 cup powdered sugar and 1 tbs. milk to make a glaze
Preheat oven to 350. Line or grease a 12-muffin tin.
Combine all ingredients except for flour and baking powder in a large bowl. Fold in flour and baking powder. Fold in berries if using.
Bake for 20-25 minutes or until a toothpick comes out clean. Once cool, top with glaze if desired.
steakhouse style.
1 pound frozen chopped spinach
2 tbs butter
1/2 medium onion, diced
2 cloves garlic, minced
3/4 cup heavy cream, half and half, or whole milk
4 ounces cream cheese, softened
1 cup Parmesan cheese
pinch of nutmeg
salt and pepper to taste
thaw the spinach and squeeze out any excess moisture.
in a medium pot, melt the butter and cook the onion over medium heat until lightly browned. reduce heat and stir in the garlic, heavy cream, cream cheese, Parmesan, and nutmeg. once melted and thickened, stir in the spinach. feel free to add more liquid or reduce to your liking. season to taste.
a BBQ staple.
1 pound cooked/rinsed/cooled elbow macaroni
1/2 cup sliced scallions
1 cup mayo
1/4 cup white vinegar
1/2 tsp black pepper
1/2 tsp salt
2 carrots, finely grated
combine the mayo, vinegar, and seasonings to make the dressing. add the carrots, scallions, and dressing to the pasta, and mix well. best after 12+ hours in the fridge.
healthy comfort food. serves 4 with bread or rice.
1/2 onion, diced
3 cloves garlic, minced
1 cup full-fat coconut milk (from the can, shake well before opening)
1/2 cup vegetable broth
1 cup fresh basil, chopped
2 tbs nutritional yeast or Parmesan
1 tbs Dijon mustard
juice of 1/2 lemon
1 tsp Italian seasoning
4 tbs tomato paste
1/4 cup sun-dried tomatoes, chopped
1 can chickpeas, rinsed and drained
3 cups spinach/kale/etc. (frozen works well)
salt and pepper to taste
Heat some olive oil in a skillet over medium heat. Add onions and garlic, and cook for about 5 minutes until softened. Add all remaining ingredients except for spinach. Mix well and simmer for 15-20 minutes.
Reduce heat to low and stir in spinach. Cook until wilted and serve with your choice of carbs.