Handed down to me from my Nana... this casserole is loaded with dairy, but it's ooooh so delish & a true comfort food. You'll be craving it once you taste it!
Serves: 4 to 6 as a meal or 8 as a side dish
I created these meatballs in the early 1970's & have never changed the original recipe because they've always gotten rave reviews. A bit labor intensive, but actually fun to make & well worth the effort. Once you taste these, mellowed in pasta sauce, you'll think you've gone to Italian heaven!
Yield: approximately 36 meatballs - serves 18 to 36
Roasting these healthy green jewels is the best way to cook them, not only for excellent flavor, but to keep in all the precious nutrients!
Get out of the doldrums with the same old boring hot dog & move on to this spicy, tasty version!
I love to serve this, instead of potatoes, alongside a steak or lamb chops. You could also turn this into a stand alone meal for 3 by adding 2 cups of roasted vegetables (any kind or a variety), 3/4 cup cooked chicken meat & serve it with a side of my Fried Bananas... Yum!
I love to serve this alongside any spicy dish, it helps to cut down on the spices & really adds a new level of flavor to any meal. But don't limit yourself to that suggestion, this pairs up nicely with so many dishes & is a great substitution for potatoes. Even your kids will love this!
Serves: 2 to 4
I love mushrooms in my pasta sauce & when I used to buy mushroom pasta sauces in the grocery store, you could actually see good sized pieces of mushrooms in the jar. Not anymore, in the decades since the 1980's, the mushrooms have basically disappeared. So, when I buy pre-made pasta sauce, I always jazz it up with mushrooms myself!
Yield: 2 - 24 oz jars
I just love pine nuts especially when they're toasted (aka Piñon pronounced "pin - yon" or Italian Pignolia or Pinoli - read an article explaining the difference https://pinonnuts.com/AboutPineNuts1.htm). They're a little on the pricey side, but what nuts aren't these days & considering how healthy nuts are... they're worth the cost!
Yield: 6 oz
I think the reason a lot of people, especially kids, don't like vegetables is because the way they're cooked leaves them bland & tasteless. Not only that, but most methods cook out all the nutrients, but roasting retains all the precious nutrients. You've never tasted carrots, or any vegetable for that matter, until you've roasted them. They are amazingly sweet, nutty & oh so delicious... I guarantee this will become your preferred way to cook & eat them from now on!
Serves: 2 to 3
When I discovered quinoa in 2009 I became hooked on this healthy, ancient grain. Shortly after that I created this recipe which became one of my favorite meals & Signature Recipes!