Spagetti with Tomatoes and Artichokes

This is yet another successful recipe from the Pioneer Woman! I forgot to add the nutmeg, but otherwise, I thought it was yummy, easy, and cheap!

2 Tablespoons Olive Oil
2 Tablespoons Butter
3 cloves Garlic, Minced
½ whole Medium Onion, Finely Diced
1 can Artichoke Hearts (14.5 Oz. Quartered Or Whole) Drained
1 can Diced Tomatoes With Juice (14.5 Oz.)
1 cup Heavy Cream
½ cups Vegetable Broth
½ teaspoons Nutmeg
Salt And Pepper, to taste
1 pound Thin Spaghetti
1 cup Parmesan Cheese, Freshly Grated
2 Tablespoons Fresh Chives (or Other Herbs) Chopped

Preparation Instructions
Cook spaghetti till al dente. Drain and set aside. Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes. Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat. Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.

New Chili

I posted a recipe I came up with for Chili quite a while ago. I have since decided that I don't like that recipe, deleted it, and am posting this new one in its place :) We love eating it with corn muffins!

1 small onion chopped
2 cloves garlic minced
1 bag bocca crumbles
1 can italian diced tomatoes with juice
1 can kidney beans drained
1 can black beans with juice
1 can chili beans (vegetarian kind)
onion powder
garlic powder
1-2 Tbs. chili powder
1 big squirt ketchup

Saute onion and garlic in olive oil until onions become soft. Add crumbles until crumbles have thawed and are warmed all the way through. In medium pot combine all ingredients (if it seems a little too thick, add a half can of water) and let simmer for 20-30 min. I use 1 Tbs. chili powder, but you can always add more. Also I just give a generous sprinkling of the garlic and onion powder.

Spinach Lasagna

Lasagna noodles cooked to pkg directions
1 cup cottage cheese
1/2 cup sour cream
4 eggs
10 oz frozen spinach thawed and drained of excess water
1/2 cup chopped onion
1 tsp oregano
1/2 tsp salt
1 1/2 cup marinara sauce
shredded mozarella or cheddar cheese
parmesan cheese

Mix together all ingredients, except for noodles and shredded cheeses. Layer in a 9x13 pan: noodles, spinach mixture, marinara, and shredded cheese. Repeat layers once more. Cook for 40 min. on 375

Broccoli Cheese Soup (Rachel McCewen)

I made this last night and it was perfect for the cold winter days!

3 cups vegetable broth
1/4 cup butter
1 large baking potato, or 2 small potatoes cut into small cubes
2 cups fresh broccoli cut into small florets
1/2 onion chopped
sliced carrots (I used 2 large ones)
3/4 cup flour
2 1/2 cups milk
2 cups cheddar cheese shredded
1/2 tsp dry mustard
1/8 tsp cayenne pepper

Bring vegetable broth and butter to a boil and add potatoes and carrots. Let boil for 15 min. Add broccoli and onions and allow to get tender. In a separate bowl mix milk and flour together. When broccoli and onions are soft, add milk mixture to the boiling water, allowing soup to thicken. Then add mustard, cayenne, and cheese. Stir until cheese is well combined. If soup is too thick, you can add more milk.

"Beef" Enchiladas

I thought this acutally turned out really well. I wish I had thought to try it sooner. I gave Jett a half of one of these and he ate it all! I challenge everyone to make it, boccoa product and all, and see if your family likes it.

1 pkg. bocca crumbles (found in the frozen section)
1/2 of an onion chopped
1 can green chilis
1 can olives, sliced
1/2 pkg taco seasoning
2 cloves garlic, crushed
1 tsp. garlic powder
flour or corn tortillas
one large can red enchilada sauce
2 cups shredded cheddar, or fiesta blend cheese

Saute garlic in olive oil until fragrant. Add onions and cook until soft. Add bocca crumbles and cook on medium heat until thawed and warmed through. Add green chili's, taco seasoning, and garlic powder. Stir and cook on low heat until well combined. Remove from heat and add half of the olives. Pour 1/2 cup enchilada sauce in a 9x13 pan and spread evenly to coat. Divide meat mixture evenly between tortillas, sprinkle a little cheese on each, roll them tightly and place seam side down in the pan. Cover with enchilada sauce, the rest of the olives, and more cheese. Bake at 350 for 30 min.

Butternut Squash Soup (Emily Ballard)

1 butternut squash, peeled
Nutmeg
2 tablespoons unsalted butter
Salt and pepper
1 onion, chopped
6 cups vegetable (or chicken if you're not veg) stock

Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

Sweet Tamale Pie

2 bag bocca crumbles
2 pkgs. Jiffy muffin mix, prepared according to pkg directions
3 cans tomato soup
1 onion diced
1 can corn drained
1 can olives, sliced
1 1/2 tsp. garlic powder
2 1/2 tsp. chili powder
1 Tbs. taco seasoning
1 tsp. oregano

Saute onion in olive oil until the onion becomes transparent and soft. Add bocca crumbles and cook until warmed through. Put in a bowl and mix in tomato soup, olives, corn, and spices. I like to taste it and see if I think it needs any more spices (the measurements on the spices is just an estimate). Pour this mixture into a 9x13 baking dish and mix up the jiffy mix. Spread jiffy mix on top of the taco mixture. Bake on the tempture on jiffy box until cornbread is golden brown.