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Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
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Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Do you have one to share? One of my fave cold weather dishes (easy and healthy)
In an effort to hopefully generate some posts I thought I'd share one of my fave weeknight cold weather dinners (seems appropriate on this rainy day!). It's easy to assemble (use canned beans instead of dried), and makes the house smell great. About 15 minutes of hands on time, and another 20 of cooking and it's ready to go.
This is an Italian inspired soup, and can be adjusted easily for different food needs. It's low carb, and can also be made veggie by just adding some other spices found in the sausage, and maybe some soy crumbles if desired.
Directions
Saute 2 Italian sausage links, chicken or pork (squeeze out the meat and throw away the casing) in a pot until crumbled up and cooked.
Add 1 chopped onion and 2 cloves of crushed/chopped garlic and saute until softened.
Add 1 large can of tomatoes (whole and break up or diced, whatever) or 2 small cans
Add liquid (water, chicken broth, etc) to cover and bring to a simmer. Add your uncooked (dry soaked) white/cannelloni beans now.
While simmering chop up 1 head of kale, or can also use frozen spinach. Once beans are nearly done add the kale and cook another 20 minutes (frozen spinach only takes like 2 minutes). Add pasta now if using. Dry tortellini are good if eating right away, if saving for leftovers it's better not to use pasta.
If using canned beans add near the end (1 can), when kale is nearly done.
Also makes great leftover, but I'd skip the pasta if planning on this as the pasta absorbs all the fab liquid.
Add 1 chopped onion and 2 cloves of crushed/chopped garlic and saute until softened.
Add 1 large can of tomatoes (whole and break up or diced, whatever) or 2 small cans
Add liquid (water, chicken broth, etc) to cover and bring to a simmer. Add your uncooked (dry soaked) white/cannelloni beans now.
While simmering chop up 1 head of kale, or can also use frozen spinach. Once beans are nearly done add the kale and cook another 20 minutes (frozen spinach only takes like 2 minutes). Add pasta now if using. Dry tortellini are good if eating right away, if saving for leftovers it's better not to use pasta.
If using canned beans add near the end (1 can), when kale is nearly done.
Also makes great leftover, but I'd skip the pasta if planning on this as the pasta absorbs all the fab liquid.
Re: Do you have one to share? One of my fave cold weather dishes (easy and healthy)
I LOVE making this lentil soup when it's cold. I use chicken broth instead of water because the broth adds a lot more flavor. I also add cumin.
1 onion, chopped
2 carrots, diced
2 celery stalks, chopped
2 T olive oil
2 garlic cloves, minced
1 t dried oregano
1 t dried basil
1 bay leaf
1 can diced tomatoes (14.5 oz)
2 cups dried lentils
8 cups water
1 cup fresh spinach, roughly chopped
2 T vinegar
1 t ground black pepper
1 t salt (I don?t like too much salt, you may needmore)
You basically cook the veggies in EVOO and garlic for a few minutes and then dump everything else in the pot. Bring to a boil and then let simmer for an hour. Add spinach and vinegar (I don't add the vinegar) at the very end until it wilts. I use an immersion blender to blend it together but you don't have to blend it together. It's super easy and you only use one pot!
Campbell's frosted meatloaf-I use ground turkey and seasoned bread crumbs. Mmmm!
INGREDIENTS:
1 Can Condensed Cream of Mushroom Soup
or Golden Mushroom Soup
2 lbs. ground beef
1/2 cup fine dry breadcrumbs
1 egg, slightly beaten
1/3 cup finely chopped onion
1 tsp. salt
1/3 cup water
DIRECTIONS:
Mix thoroughly 1/2 cup soup, beef, breadcrumbs,
egg, onion, and salt. Shape firmly into loaf
(8x4 inch); place in shallow baking pan. Bake
at 375 degrees for 1 hour, 15 minutes. In
saucepan, blend remaining soup, water, and 2 to
3 Tbs. drippings from pan. Heat, stir
occasionally. Spoon on top of loaf or serve in
gravy dish.
Makes 6 to 8 servings.
Frosted Meat Loaf: Prepare loaf as above; bake
for 1 hour. Frost loaf with 4 cups mashed
potatoes; sprinkle with shredded Cheddar cheese.
Bake 15 minutes more.
I love making veggie chili and cornbread (but don't have my recipe handy right now).
I really like this stew I make with butternut squash, soy-rizo (soy chorizo), kale and black eyed peas. So filling, comforting and spicy - makes you warm! Again, don't have access to the recipe at the moment.
I also love this veggie pot pie.
Do you have a recipe?
Yes, this sounds amazingly yummy.
I love to make soup, especially butternut squash & lentil. I don't have a favorite recipe on hand right now, but I usually do something with squash & curry powder.