Quick Chicken Orzo Vegetable Soup

This recipe is so quick to make it doesn’t even need an intro! It is a great use for leftover chicken and a great “dinner in a hurry”. Prep time: 10 minutes; Cook time: 15 minutes; Serves: 6 – 8 people What you need: 1 small fennel bulb, thinly sliced and chopped (I used a mandolin) 4 small carrots, thinly… Continue reading Quick Chicken Orzo Vegetable Soup

Tuscan Bean Soup

Leftovers, I love them; but I know there are people out there, shockingly, who don’t like them. If you repurpose your leftovers into something new, they really aren’t leftovers, but a whole new meal that can be completed more quickly. When I make dinner, I always try to figure out what to do with the… Continue reading Tuscan Bean Soup

Thanksgiving Thai Turkey Soup

Thanksgiving is a great time for family and friends to get together. There is usually plenty of food which usually results in lots of leftovers, and especially turkey leftovers! Now, while I love turkey sandwiches, there are only so many of them that I can eat. On top of that, after all of that Thanksgiving… Continue reading Thanksgiving Thai Turkey Soup

Sauce for Students (Sausage Pasta Sauce)

I’m a big believer in having kids learn how to cook. It is so important to cook instead of ordering take-out or fast food. Not only are you eating healthier, it is costing you a lot less! With back to school fast approaching, I thought I’d post this sauce. The start of the school season… Continue reading Sauce for Students (Sausage Pasta Sauce)

Moroccan Lamb with Black Bean Mango Salad

Slow-cooked, braised lamb with Moroccan spices – is your mouth watering yet? What if I told you that this dish takes five minutes of prep time, cooks while you work, and gives you leftovers for lunches? I know, WOW! I’m not a big New Year’s Eve person, and I really dislike New Year’s Eve parties.… Continue reading Moroccan Lamb with Black Bean Mango Salad

Beef Agnolotti with Creamy Mushroom Sauce (a dinner reboot)

Agnolotti (“an-yo-lot-ti”) is a filled pasta from the Piedmont region that is traditionally stuffed with roasted meats or vegetables. While it can be square shaped, like ravioli, it is usually a crescent shaped pasta. “Agnolotti al Plin” is the name if the pasta is pinched at the end to form a little circle (think tortellini). Filled… Continue reading Beef Agnolotti with Creamy Mushroom Sauce (a dinner reboot)

Porchetta Fried Rice (a dinner reboot)

East meets Italy in this global twist of an Chinese classic. Dinner reboot – Taking some leftovers and turning them into a new meal that does not at all resemble the original meal. In this meal we are going to use leftover rice, leftover porchetta and some ingredients we always have in the house to… Continue reading Porchetta Fried Rice (a dinner reboot)