Smoked Sausage & White Bean Soup – Instant Pot or Stove-top

Frugal Hausfrau

It could very well be that I’m in denial! I am astonished each time it snows! I do live in Minnesota, but really? Snow twice last week and again the other day. But snow to me = soup, so soup it is. Again. 🙂

Smoked Sausage & White Bean Soup, Instant Pot or Stove Top Smoked Sausage & White Bean Soup, Instant Pot or Stove Top

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Spinach, tomato & Mozzarella stuffed chicken

Recipes by chefkreso

If only I could have this view in front of me every morning when I step out on the street. The smell of pine in a light salty breeze coming from the sea, the sky clear and blue and just a few steps to the beach.

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This is something I woke up to every day last week. I would get up earlier than usual, went to a local beach bar for coffee and after that just relaxed on the beach. Every time it got too hot I would just jump in the sea, swam a few laps and repeat. Now while sitting at my desk in Zagreb I can’t stop thinking about it, missing every moment.

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It’s actually interesting how first inhabitants lived on the island of Vis in the 4th century BC. At some point they were an independent city starting their own colonies on other islands and even…

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Spinach Salad with Pan Seared Chicken Breast

Heathers' Fresh Cooking

Not too taxing in the cooking department and still tastes great.   There are lots of ways to dress this, but honestly, a simple drizzle of good olive oil is really all you need.  This is on the lighter side, but still satisfying.

This serves 2 as a main course.

Spinach Salad

For the Salad

2 bunches spinach,  washed well, dried,  & larger leaves torn and tough stems removed

small handful of arugula, torn (optional, but highly recommended!)

2 hard boiled eggs, quartered

2 tomatoes, quartered

2 radishes, quartered or sliced

1 green onion, white and green parts thinly sliced

3 – 4 white mushrooms, sliced

Chopped preserved lemon for garnish (optional)

2 Tablespoons Olive oil

The Chicken

1 Tablespoon canola oil

2 boneless, skinless chicken breasts

juice of half a lemon

salt

pepper

Heat oil in frying pan, over high heat until oil is shiny.  Season chicken with salt and pepper and add…

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Vegetarian spinach tart for St. Patrick’s Day

Cooking Without Limits

GAB_4305_res_mix

Today, the Irish people celebrate St. Patrick’s Day, which is the Patron Saint of Ireland. Since 1961, St Patrick has also been regarded as a patron saint of Nigeria, too.

Dress in green, where a green wig, drink pints of Guinness, eat something green or cook Irish stews are way to celebrate the day. The emphasis on green is thought to be linked to “wearing the Green”, a symbol from the 18th century on, of sympathy with Irish independence.

Wearing green has now become associated with St Patrick’s Day, even though the saint was originally associated with the color blue.

According to legend, people wear green to makes themselves invisible to leprechauns, who would pinch anyone they could see.

Popular Irish toasts on St Patrick’s Day, include: may the roof above us never fall in, and may we friends beneath it never fall out

For those who want to do…

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Spinach Lasagne

2 tb To 3 tb oil
1/2 ts Basil
1/2 lb Lasagne noodles (about 12
1/2 ts Rosemary
-noodles) 2
tb Chopped dresh parsley
2 Cloves garlic, minced
1 lb Spinach, washed, drained,
1 md Onion, chopped
-and chopped
2 Tomatoes, chopped
1 c Low fat cottage cheese
10 md Mushrooms, sliced
1/2 c Grated Parmesan cheese
1/2 ts Oregano

 

8 – 10 oz grated Mozarella cheese Cook noodles until done, drain, and set aside. Preheat oven to 350 degrees F. Heat oil in a big skillet and saute garlic, onion, tomatoes, and mushrooms. When onion is translucent, add herbs and spinach, stirring until spinach is wilted. Simmer. Reserving 1/2 cup Mozarella cheese, in a large bowl combine cheeses. Pour vegetables into cheese mixture and mix thoroughly. Layer noodles alternately with vegetable-cheese mixture in an 8 x 13 inch baking pan. Top with reserved mozarella and more Parmesan cheese, if desired. Bake for 1/2 hour. Let sit for 5 to 10 minutes before serving.