A Hearty skillet filled with mushroom stroganoff held my a woman

A Hearty Mushroom Stroganoff

This mushroom stroganoff is a perfectly flavorful, wonderful, and hearty dish to enjoy with your close friends and family members!

This Mushroom Stroganfoff was never planned…

This recipe was inspired by a rather unusual event. For those who do not know, I am an English Language teacher. One morning, while doing English tutoring with a student, I asked what her favorite meal was. With the biggest grin across her face, she quickly and happily replied by yelling ‘Stroganoff!’.

Mind you, I have not had stroganoff IN An exceptionally LONG TIME. In fact, has it not been for my young and bubble student, this classic recipe would have never come to mind!

How is this stroganoff recipe different?

Stroganoff traditionally consists of a thick and slightly tar sour-cream based sauce, served with chunks of beef. Often, stroganoffs are also served with egg noodles. My version of this recipe has some variations. But do not let any of my alterations get to you—the recipe is quite delicious!  Because my version does not contain meat, I opted for plain Greek yogurt for extra protein (trust me, it is a perfectly viable substitute). We also use meaty portabella mushrooms in place of beef. While I used rotini pasta, you are free to use traditional egg noodles in your dish!

A Hearty skillet filled with mushroom stroganoff held my a woman
A delicious skillet filled with some pretty hearty mushroom stroganoff

Once again, as I previously said, this dish tastes wonderful. Want to learn how to make it? Then allow me to quit my yapping, and let us move onto the recipe, shall we?!

A Hearty Mushroom Stroganoff

This mushroom stroganoff is a perfectly flavorful, wonderful,and hearty dish to enjoy with your close friends and family members!
Prep Time6 mins
Cook Time25 mins
Course: Main Course
Cuisine: American
Keyword: mushroom, mushroom stroganoff, pasta
Servings: 4
Calories: 553kcal

Ingredients

  • 16 oz. Rotini pasta or egg noodles
  • 1 cup Greek yogurt plain, low fat
  • 16 oz. Fresh portabella mushrooms
  • 2 cups Fresh spinach optional
  • 1 tbsp. Dried oregano
  • 1 tsp. Black pepper
  • 1 tsp. Salt
  • 4 tsp. Extra virgin olive oil
  • 4 Garlic cloves finely minced
  • 1 Medium onion
  • 4 tbsp. Grated parmesean cheese
  • 1 cup Low-sodium vegetable broth
  • 4 tsp. All-purpose flour
  • 1 tsp. Worcestershire sauce or anchovy-free variety (if vegetarian)

Instructions

  • Fill up a large pot of water to a rapid boil.While waiting for the water to begin boiling, finely slice the onion and portabellamushrooms into thin slices, approximately ¼ inch thick. Set aside.
  • Once water begins to boil, add pasta, and cookaccording to packets instructions, until al-dente (typically 7-8 minutes). Immediatelydrain and set aside (make sure to reserve ¼ cup of cooked pasta water).
  • While pasta is boiling, add cooking spray or oilto a hot skillet, and gradually add in onion, mushroom, and garlic. Cover, and sautéfor about 7-10 minutes on medium-high, until the onions and the mushrooms havelightly browned.
  • Once the veggies have finished cooking, in thesame skillet, add the following ingredients into the mix: vegetable broth, pastawater, flour, olive oil, parmesan cheese, salt, pepper, oregano, Worcestershiresauce, and plain Greek yogurt.  Mix untileverything is well combined (will look like a creamy, almost cheesy mixture). Raiseto boiling heat then reduce to medium and have the sauce simmer for about 10-15minutes, until everything has appeared to thicken. At this point, add in thespinach.
  • Once the sauce has thickened, add the cooked pasta,and gently stir until all the ingredients have been well combined. Enjoy!

Nutrition Information (per serving)

553 Calories | 16.3 grams of Protein | 8.6 grams of Fat | 107.4 grams of Carbohydrates |15.6 grams of Fiber | 13 WW Smart Points (Green Plan)

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Did you create this dish? What do ya think? Please let me know in the comments, below! 😀


Spaghetti Pie and Sundried Tomato Meat Sauce

This delicious spaghetti pie and sundried tomato sauce dinner is so comforting, that you will feel like an Italian grandmother is feeding you dinner in her home!

Art Imitates life…or spaghetti pie!

This recipe is inspired by the spaghetti pie that I recently ordered from Mazzaro’s Italian Market, an iconic Italian supermarket and deli, located in heart of St. Petersburg, Florida. Simply put…it was so darn delicious, that I wanted to figure out how to recreate this. Believe me, if my husband is requesting that I cook something, that means it is a GOOD recipe (and he is VERY picky)! Plus, given that I live over an hour away form the market, it would be too much to make the drive EVERY week!

A fresh batch of 8 spaghetti pies in a cupcake tin
A fresh batch of spaghetti pie that came out of my oven!

Folks, I present you with this unbelievably delicious spaghetti pie. Enjoy this with my delicious sundried tomato meat sauce…boy I tell you; the combination is heavenly and flavorful! The spaghetti pie is a solid standalone piece. It is the perfect portion savory portion of buttery and garlicky pasta goodness.  While it is tasty on its own, the sweetness of the sundried tomato combined with the beef gives this recipe a lovely balance of flavors which will delight your taste buds.

Do not let the complexity of my recipe photos intimidate you. This spaghetti pie and sundried tomato sauce recipe is quite simple to prepare. I have a good feeling that this recipe may even wind up on your family’s regular meal rotation.

A delicious bowl of spaghetti pie and sundried tomato meat sauce
A delicious bowl of spaghetti pie and sundried tomato meat sauce

I have spoken too much…let us move onto the recipe now, shall we?!

Spaghetti Pie and Sundried Tomato Meat Sauce

This delicious spaghetti pie and sundried tomato sauce dinner is so comforting, that you will feel like an Italian grandmother is feeding you dinner in her home!
Prep Time15 mins
Cook Time30 mins
Course: Main Course
Cuisine: Italian
Keyword: angel hair pasta, pasta, spaghetti, spaghetti pie, sundried tomato
Servings: 4
Calories: 504kcal

Equipment

  • Cupcake tin
  • Food processor

Ingredients

Spaghetti Pie

  • 8 oz. uncooked angel hair pasta
  • ½ cup shredded part-skim mozzarella cheese
  • 4 tsp. grated parmesan cheese
  • 1 tsp. garlic powder
  • ½ tsp. salt
  • 1 tbsp. dried oregano
  • Cooking spray

Sundried Tomato Meat Sauce

  • 1 cup sundried tomatoes or 4-6 sundried tomatoes
  • 2 tbsp. extra virgin olive oil
  • 8 oz. canned tomato sauce
  • 1 cup fresh spinach
  • 16 oz. 90% lean ground beef uncooked
  • ½ tsp. salt
  • ½ tsp. garlic powder

Instructions

Spaghetti Pie

  • Preheat oven to 350 Degrees F. While the oven is preheating, fill a large pot of water and allow to come to a rolling boil. While waiting for the water to boil, break the raw angel hair pasta into pieces that are about 3-5-inch-long strands. Once the water begins boiling, lower the heat to medium high and carefully add the angel hair pasta to the pot. Allow the pasta to cook for about 5 minutes. Immediately drain and rinse, afterward.
  • In a large bowl, combine the following ingredients: the cooked angel hair pasta, the egg, the parmesan and mozzarella cheese, the dried oregano, salt, and garlic powder. Gently mix until everything is well-combined.
  • Take your cupcake tin and coat 8 of the cupcake molds with cooking spray. Equally divide the pasta mix into 8 portions, and with a spoon, gently place each portion in each of your cupcake molds. Depending on the size of your cupcake mold, you may have to modify how many molds your ‘pie batter’ can be spooned into.
  • Bake the spaghetti pie for 25-30 minutes, or until the tops become lightly golden brown.

Sundried Tomato Meat Sauce

  • While the spaghetti pies are baking, cook your ground beef in a skillet on medium-high for 7-10 minutes, or until well-browned. Stir frequently. Make sure beef is broken into small pieces.
  •  While the ground beef is browning, place the following ingredients into your food processor: the sundried tomatoes, extra virgin olive oil, tomato sauce, salt, black pepper, and garlic powder. Blend for 30 seconds-one minute, or until the sundried tomato has become smooth, and turns this into a liquified sauce.
  • Once the sauce is blended and the ground beef has finished cooking, immediately lower the heat to medium-low and add the sundried tomato sauce to the ground beef mixture. At this point, stir in the fresh spinach. Allow to warm for at least five minutes, until the sauce is nice and warm, and the beef has absorbed some of the sauce.
  • Enjoy the spaghetti pies with the sundried tomato sauce!

Nutrition information per serving (approx. 2 spaghetti pies per serving): 163 Calories | 8 grams protein | 6.3 grams fat | 18.8 grams carbohydrates | 2.9 grams fiber | 8 ww smart points (green plan)

Nutrition information per serving (sundried tomato meat sauce): 339 Calories | 32.2 grams protein | 15.8 grams fat | 13.4 grams carbohydrates | 4.1 grams fiber | 8 ww smart points (green plan)

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Did you create this dish? What do ya think? Please let me know in the comments, below! 😀


Mojo Chicken and Black Bean Cauliflower Rice Bowls

Mojo Chicken and Black Bean Cauliflower Rice Bowls

Let this Latin Caribbean-inspired mojo chicken and black bean cauliflower rice bowl recipe be the perfect comfort meal for you and your family to enjoy, this week!

Latin Comfort Food

If you do not already know, my family’s origin is of Puerto Rican and Dominican descent. This therefore makes me one hell of a proud Dominirican American! As much as I love sampling flavors from around the globe, nothing makes me happier than digging into homey Caribbean bites.

Rice, chicken, and beans (arroz con pollo y habichuelas) were constantly a staple when I grew up. I ate so much of this that I, in fact, got sick of this delicacy! Luckily, over the course of time, I have developed a newfound appreciation for this simple, yet delicious meal.

A Lighter Mojo Recipe

While I do enjoy my helping of carbs, I wanted to make a lighter version of my childhood dinner. Mojo chicken can often be made using Canola oil. I swapped the canola for a small, yet flavorful dose of extra virgin olive oil. Rather than using traditional grain rice, we swap that out for cauliflower rice-a perfect neutrally flavored vessel that is jam-packed with Vitamins C and K. The plantains are baked / air fried, cutting out on excess fat and calories.

Pretty Damn Flavorful Chicken Bowls

But do not let a lighter meal get to you. Please believe me when I say that my mojo cauliflower chicken & black bean bowls are certainly not lacking in flavor. The crock pot helps to capture all the natural juices from the chicken, while absorbing the flavors of the freshly squeezed orange juice, garlic, and spices. The black beans have a scrumptious flavor which compliments every component of this meal. The tostones come out perfectly crispy-and friends? The cauliflower rice beautifully absorbs all these flavors.

An absolutely delicious serving of mojo chicken and black bean cauliflower rice, in a bowl! MMMMM!!!

Please believe me when I say that you and your family are in food a yummy treat. Trust me, this recipe is worth the wait.

Alrighty now…let us move onto the recipe now…shall we??

Mojo Chicken and Black Bean Cauliflower Rice Bowls

Let this Latin Caribbean-inspired mojo chicken and blackbean cauliflower rice bowl recipe be the perfect comfort meal for you and your familyto enjoy, this week!
Prep Time15 mins
Cook Time1 hr
Course: Main Course
Cuisine: Caribbean, Dominican, Latin, Puerto Rican
Keyword: cauliflower
Servings: 4
Calories: 600kcal

Ingredients

Mojo Chicken

  • 4 oz. uncooked boneless skinless chicken thighs
  • 1 juice from one orange
  • 1 juice from one line
  • 4 oz. tomato sauce
  • 4 garlic cloves finely minced
  • ½ tsp. black pepper
  • ½ tsp. kosher salt
  • 1 tsp. curry powder
  • 2 bell peppers
  • 1 medium onion

Cauliflower rice

  • 1 medium head of cauliflower, or 4 cups of pre-riced cauliflower
  • ¼ cup water

Black Beans

  • 16 oz can of black beans
  • 2 garlic cloves
  • 1 pinch salt
  • 1 pinch pepper

Crispy Tostones

  • 2 green plantains
  • 1 pinch salt
  • 1 can cooking spray, or 2 tsp extra virgin olive oil

Instructions

Mojo Chicken

  • Dice the raw chicken thighs into pieces roughly the size of half-inch cubes. Briefly set aside. Cook the chicken in one of two ways:
  • Method 1: Stovetop- In a large saucepan, combine all the following ingredients: the uncooked boneless skinless chicken thighs, lime juice, orange juice, garlic cloves, salt & pep, curry powder, bell peppers, and onion. Cover, and have the chicken cook in this stew over medium heat for about 20-25 minutes, or until the chicken reaches an internal temperature of160 Degrees F (indicating that it’s well done).
  • Method 2: Slow cooker (my favorite method): Combine all the above ingredients into a large crockpot and cook (covered) on high for 3-4hours, or on low (6-8 hours). Once again, be sure that the chicken reaches an internal temperature of 160 Degrees F.

Tostones

  • Preheat oven or air fryer to 400 degrees F. Filla medium saucepan with water and set on high and wait for it to reach a rollingboil. While you are waiting for the water to boil, cut your green plantains inthe following way:
  • Take each of the green plantains and with your knife, slice off both ends of each plantain, and gently slice open the peel, lengthwise on each side. The skin peel is about 1/8”- 1/4” deep, so at this point, be able to have sliced the peel open and can take each plantain out of their tough exterior skin. Take each plantain and cut them into 5-6 slices in half. Those will be your tostone slices
  •  Once the tostones have been slices, gently place them into the rolling water (lower to medium-high) and cook them for about20-25 minutes, or until lightly fork tender.
  • Take your plantains out of the boiling water and either place them on the cutting board or another flat surface. Take your tostonero or plate and gently smash each of the tostones until they are about ¼” thick. Place each of the smashed plantain pieces into tray and take the salt and season them during this time. Be sure to lightly drizzle them with extra virgin olive oil or cooking spray. Place tray back into the oven and allow them to bake for 24-26 minutes, and flip halfway.

Cauliflower Rice

  • If you are ricing cauliflower: coarsely chop your cauliflower head until the pieces are about 2” in size. Then place cauliflower chunks into food processor and pulse for about two seconds. Repeat until the cauliflower pieces are roughly the size of a grain of rice. For best results, break up chopped cauliflower batch, so you do not jam up your food processor. Once the cauliflower is riced, set aside. If you have already purchased pre-riced cauliflower, then skip this step.
  • In a medium-sized saucepan, turn the heat on medium, and place the freshly riced cauliflower and ¼ water in pot. Let the mixture cook on medium, covered, for about 8-10 minutes, or until all the water has evaporated and the cauliflower gets the texture of cooked rice (like anal-dente). If cooking with pre-riced cauliflower, cover and let cook for 7-8minutes on medium, covered, or until the rice also gets an al-dente texture.Set aside.

Black Beans:

  • Preheat small saucepan to medium heat. In the mean time, drain and rinse the black beans. Once finished, add the following to the small saucepan: 1 cup of water, the black beans, two finely minced garlic cloves, and the salt and pepper. Allow the black beans to cook over medium heat for the last fifteen minutes, or until the beans have thickened.

Presentation (recommended step):

  • Add the cauliflower rice, black beans, and mojo chicken stew to a medium-sized bowl. Then, top each bowl with some plantain slices. Enjoy!

Four servings

Nutrition value (per serving): 600 Calories | 34.9 grams of Protein | 3.2 grams of Fat | 115.3 grams Carbohydrates | 23.3 grams of Fiber | 10 WW smart points (green plan)

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Did you create this dish? What do ya think? Please let me know in the comments, below! 😀


Grilled Turkey reuben sandwich cut diagonally

Grilled Turkey Reuben Sandwich

This grilled turkey Reuben sandwich is so delicious and easy to prepare, that you and your family will want to keep this on your regular dinner menu!

Reubens makes me happy.

There’s not much that I have to say about this recipe. No fancy back story. No thought-provoking anecdotes. I’m a big lover of sandwiches. In fact, for as long as I can remember Reubens have been one of my all-time favorite sandwiches. I don’t know, I guess there’s something really delicious about the piked meat layered between the nutty Swiss cheese, tangy sauerkraut, and buttery Russian dressing-all hugged between two wonderful slices of rhye bread. A true masterpiece.

This particular recipe, while not original, does have a few unique touches. As you may (or may not!) know, Reuben sandwiches are traditionally made with thick slices of corned beef. This iteration has turkey slices, instead (which I prefer). The traditional sandwich also has Russian dressing, which comprises of plain yogurt, horseradish, and ketchup. This version has a bit more of a simplified version of the sauce, but will instead be made with a very special sauce, which will consist of a creamy ketchup-mayo garlic base (hello Thousand Island!). We also ‘butter’ the bread with a smear of mayo, as well. Trust me, you’re in for a treat.

This grilled turkey Reuben sandwich is simply delicious!

Alright, I’ve yapped on for way too long. Let’s move onto the recipe, shall we?!?

Grilled Turkey Reuben Sandwich

This grilled turkey sandwich is so delicious and easy toprepare, that you and your family will want to keep this on your regular dinnermenu!
Prep Time5 mins
Cook Time8 mins
Course: Main Course, Snack
Cuisine: American
Keyword: turkey reuben sandwich
Servings: 4 sandwiches
Calories: 207kcal

Equipment

  • Skillet

Ingredients

  • 8 oz. sliced deli turkey breast (8-12 slices)
  • 8 slices Rye bread
  • 4 slices Swiss cheese
  • 1 cup sauerkraut
  • 4 tsp. ketchup
  • 4 tsp. relish
  • 1 tsp. black pepper
  • 4 tbsp. light mayonaise
  • 1 tsp. garlic powder

Instructions

Preparing the special sauce

  • In a medium bowl, combine the followingingredients: the ketchup, relish, garlic powder, black pepper, and 3 tbsp. ofthe mayo (reserve 1 tbsp to the side). Gently mix all of these ingredientsuntil the sauce turns into an evenly pink color.

Preppingthe turkey Reuben sandwiches

  •  Preheat a skillet to medium heat. While skilletis heating, lightly ‘butter’ all four pieces of the rye bread with the 1reserved tablespoon of mayonnaise (the buttered side will be the side that getsgrilled. Place two of the slices of bread to the side, non-buttered side down.
  • On two of the non-buttered sides of bread, layerin this highly recommended order: the special sauce, half of a slice of swisscheese on each slice, ¼ cup of sauerkraut, two ounces of gently folded turkeybreast, and then the second half of the Swiss cheese. Finally, take your secondslices of bread and spread the remaining portion of special sauce on bothslices and top over each sandwich.
  • Grill the sandwiches on medium heat (recommendedcovered) for about 4 minutes on each side, or until golden brown.
  • Recommended: Once the sandwiches have beengrilled on both sides, cut them diagonally, and enjoy with a nice glass of beer( or iced tea)!

Nutrition information (per sandwich)

207 Calories | 12.9 grams Protein | 8.3 grams Fat | 19.9 grams Carbohydrates | 2.5 grams Fiber | 11 WW Smart Points (green plan)

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Did you create this dish? What do ya think? Please let me know in the comments, below! 😀


Cauliflower Tater Tots

These cauliflower tater tots are a delicious and super clever way to pack some veggies into a classic childhood snack.

An image of a smiling curly haired woman standing in front of a giant bowl of five cauliflower tater tots.

Childhood Tots

One of my favorite all-time childhood appetizers were tater tots. I mean, I was introduced to these little cylindrical crisps in my childhood school cafeterias. As I’ve gotten older and am now more aware of my health, I am trying to become more intentional about eating healthier foods.

This cauliflower tater tot recipe is the perfect accompaniment to my mushroom & Swiss burger recipe (or really anything else you may want to eat these with!). If you don’t feel like easting these with anything else, they are perfectly good with a side of sriracha, ketchup, or solo! Whatever floats your boat is the name of this game.

Cauliflower for Picky People!

If you have picky eaters at home and have been trying to figure out how to incorporate more veggies into their plates, consider this recipe. The way we prepare our veggies is everything. Your kids (or spouse!) will want to have more of this dish. 🙂

You can either prepare these tots in an air fryer or oven. They will taste great, regardless of your cooking method. Not only are these tots also lower in carbs, but if you’re adhering to Weight Watchers (and are on the Green plan), one serving will be worth 3 WW smart points.

These mouth-watering cauliflower tater tots will satisfy your savory tooth!
These mouth-watering cauliflower tater tots will satisfy your savory tooth!

Alright, I’ve spoken enough. Let’s move onto the recipe, shall we?!?

Cauliflower Tater Tots

These cauliflower tater tots are a delicious and superclever way to pack some veggies into a classic childhood snack.
Prep Time10 mins
Cook Time25 mins
Course: Appetizer, Breakfast, Side Dish, Snack
Cuisine: American
Keyword: , tater tots, cauliflower, cauliflower tater tots, keto, low-carb
Servings: 4 servings
Calories: 166kcal

Equipment

  • Air fryer (optional)

Ingredients

  • 2 heads cauliflower
  • 2 eggs
  • 1 tbsp. oil

Seasonings

  • cup Parmesan cheese
  • ½ tsp. garlic powder
  • ¼ tsp. salt
  • 2 tbsp. dried Italian seasoning (Parsley and Oregano)

Instructions

  • Coarsely chop the cauliflower into large, chunkypieces.
  • Afterwards,allow the pieces to boil in rolling hot water for about 3-5 minutes, or untiltender to the touch. Immediately drain.
  • Once the cauliflower finishes cooking, pulse inthe food processor until each of the pieces are roughly the size of grains ofrice (cauliflower rice). Afterwards, transfer the mixture into a large bowl.
  • Combine all of the following into the large bowlof cauliflower rice: the egg, parmesan cheese, garlic powder, oil, and Italianseasonings. Mix until everything is well combined.
  • After mixing, take roughly the size of atablespoon of cauliflower rice mixture and form it into the shape of a tatertot and place the taters on a surface sizable enough to contain all of thepieces (about 30-35 tots!)

Air Fryer

  • Gently place enough tater tots in the basket and set on 375f for 20 minutes and flip halfway.

Oven

  • Have preheated oven set at 400 degreesF. Bake for 20-25 minutes or until golden brown. Flip halfway.  Enjoy!

Video

166 calories per serving | 9.5g protein | 10.9g fat | 9g carbs | 3g fiber | 3 WW Smart Points (Green Plan)

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Did you create this dish? What do ya think? Please let me know in the comments, below! 😀


Portabella Mushroom & Swiss Beef Burger

Mushroom & Swiss Beef Burgers

Consider adding this mushroom & Swiss beef burger recipe to your upcoming barbecue menu. I promise that these are sure to be a crowd-pleaser!

Portabella Mushroom & Swiss Beef Burger

I love burgers.

I don’t really have much to say about this recipe except well, I really love a good mushroom burger. My husband and I have eaten at enough burger joints that I’ve become somewhat of a snob when it comes to my burger. I guess it’s because I’ve had too many subpar and disappointing hamburgers (thanks Wendy’s, Mickey D’s and Burger King).

If there is one burger that never disappoints, it’s a good old fashioned mushroom Swiss. I love how the nuttiness of the Swiss cheese balances out the caramelized meatiness of the mushrooms AND onions. You really can’t go wrong.

How does this portabella recipe taste?

I wanted to try something different and find a reasonably healthier way to bulk up my hamburger patties. Rather than using more beef, I decided to incorporate plenty of portabella into the actual patty mixture. The verdict? These patties do NOT disappoint. In fact, I felt that the mushroom within the patty mixture actually helped to create a juicier and more mouthwatering burger. This is definitely one that will be on our menu rotation! If you’re looking for something tasty to accompany these patties, consider making my cauliflower tater tots.

Image of a zoomed in mushroom swiss burger with smiling spork faces in the background
A delicious mushroom swiss beef burger for your pleasure

If you’re a fellow Weight Watchers member (and are on the Green plan), one patty with melted cheese and grilled onion will be worth 9 WW smart points.

Alright, I’ve spoken enough. Let’s move onto the recipe, shall we?!?

Mushroom & Swiss Beef Burger

Consider adding this mushroom & Swiss beef burger recipeto your upcoming barbecue menu. I promise that these are sure to be acrowd-pleaser!
Prep Time10 mins
Cook Time10 mins
Course: Main Course
Cuisine: American
Keyword: Burger, mushroom swiss burger, portabella
Servings: 4 burgers
Calories: 421kcal

Ingredients

  • 1 lb ground beef 90% lean
  • 1 egg
  • 8 oz. portabella mushrooms
  • 1 onion small

Seasonings

  • ½ tsp. salt
  • ½ tsp. black pepper
  • 2 tbsp. Worcestershire sauce
  • ¼ tsp. garlic powder
  • 2 tsp. oil

Toppings (optional)

  • 4 burger buns
  • 4 Swiss cheese slices
  • grilled onion
  • spinach
  • sour cream

Instructions

  • Coarsely dice onion into pieces roughly half aninch in size. Set aside.
  • In a food processor, pulse mushrooms and half of the diced onions until the pieces are roughly the size of rice grains.
  • After pulsing the mushrooms and onions, sauté the mixture in 1 tsp. oil for about 4-7 minutes, or until the mushrooms lightly caramelize and the onion turns translucent. Allow the mushroom mixture to cool down for a few minutes or until semi-cool to the touch. Once cooled, transfer to a large bowl.
  • In large bowl, add ground beef, egg, andseasonings to the mixture, and mix until all of the ingredients are wellcombined. Afterwards, form the mixture into 4-6 patties, and then sauté them oneach side for about 3-5 minutes.
  • Immediately top each patty with a slice of Swiss cheese, and then serve assemble the burger with your favorite toppings. Enjoy!

Video

Notes

Recipe is 421 calories with the patty and Swiss cheese. 

421 calories per serving | 40.3g protein | 25g fat | 6.4g carbs | .5g fiber | 9 WW Smart Points (Green Plan)

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A COMPLETE RICE COOKER CHICKEN DINNER

Whether you’re in the process of moving, or just don’t feel like getting a lot of dishes dirty, I am going to show YOU how to prepare a deliciously flavorful curried chicken dinner that can be 100% prepared in YOUR rice cooker!

A COMPLETE RICE COOKER CHICKEN DINNER RECIPE
A delicious chicken dinner CAN be prepared in your rice cooker!

Turning a New Leaf

So far, these past 8 months of my life have been pretty darn eventful:

  • I quit my cushy Urban Planning job & changed career paths to teaching and pursuing this blog.
  • I got married!
  • I became a very proud cat momma…and…
  • WE MOVED!!

Us moving is a long story, but life gave us an opportunity to change pace and embark upon a new life chapter. So now, my husband, our cat Sweetheart and I recently relocated and are now establishing our roots in Lakeland, Florida. If you are not from Florida, Lakeland is a very charming mid-sized city nestled within the hart of Central Florida. Lush trees and hills amass the landscape, and breath-taking lakes dot the landscape. Lakeland is also located in Polk County, which, for a very long time, has had a long footing in Florida’s Citrus industry. There’s a whole lot of learning and exploring I will be doing around my new town, but I sure do look forward to sharing my new journey with you!

A Moving-Friendly Chicken Dinner?!

Let’s get back to the purpose of this post. For the majority of the month of May, our former apartment was surrounded by boxes that contained the tangible aspects of our life. As a result, most of our pots, pans and cookware were also packed. So what was I to do? As a way to address this dilemma, I turned to my handy-dandy rice cooker as one solution to help ensure that my husband and I could still enjoy a nice, home-cooked meal with a fuss-free touch. I used our rice cooker, because I knew that it would not only be able to cook our rice effectively, but due to its high cooking temperature, could also cook up some chicken pretty darn well. And also, who wants to do tons of dishes?!?

So folks, I bring you with a complete rice cooker chicken dinner recipe. This recipe is so delicious and easy to make, that you could probably even prepare this in a hotel (or even in your office!).

Let’s move onto the recipe, shall we?!?

A Complete Rice Cooker Chicken Dinner

Whether you’re in the process of moving, this delicious chicken dinner that can be 100% prepared in YOUR rice cooker!
Prep Time7 mins
Cook Time40 mins
Course: Main Course
Cuisine: American, Caribbean, Indian
Keyword: Chicken, rice cooker meal
Servings: 4
Calories: 540kcal

Equipment

  • Rice cooker

Ingredients

  • 1 pound chicken thighs
  • cups brown rice
  • 2 bell peppers
  • 1 medium onion
  • 1 tomato
  • 1 lime juiced

Recommended Spices

  • ½ tsp. salt
  • ½ tsp. black pepper
  • 1 tsp. curry powder
  • ¼ tsp. garlic powder

Instructions

  • Dice the onion, pepper, and tomato into half-inch cubes. Set aside.
  • Dice the chicken into one-inch cubes. Set aside.
  • Place the following ingredients in your rice cooker in this particular order:
    a. Rice & water
    b. Diced tomato
    c. Chicken
    d. Lime juice
    e. Spices
    f. Onion
    g. Bell Pepper
  • Once all ingredients have been layered in the rice cooker, cover your rice cooker, press the ‘cook’ button and allow everything to cook until the rice cooker indicates that everything is ready.
  • Enjoy!

Video

Nutrition Information (Per Serving):

540 Calories/ 25.5g Protein/ 21g Fat/ 61.6g Carbohydrates/ 4g Fiber/ 10 WW Smart Points (green plan)

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Did you create this dish? What do ya think? Please let me know in the comments, below! 😀


Three miniature vegan sweet potato she

Miniature Sweet Potato Shepherd’s Pies

These sweet potato shepherd’s pie recipe may be small, but boy are these packed with comfort and delicious flavor!

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I love comfort food. There’s nothing more satisfying than for me to dig into a spoonful of buttery potatoes. But more than that, I have a bit of a weak-spot for any comfort meal that incorporates sweet potatoes. Maybe it’s the creaminess or sweetness of these tubers…maybe it’s just…magic!

Quarantine Cravings?

Am I the only one that seems to be a little extra hungry during these crazy times? I hope not! The Covid-19 pandemic has especially amped up my cravings for comfort food filled with wholesome carb-laden goodness. One dish that has always had a special place in my heart has been Shepherd’s pie. I remember my mother preparing shepherds pies for us growing up, and I always found them to be so delicious! I wanted to take advantage of two things: The existing ingredients in my pantry and fridge, and the local seasonal varieties of produce that came from the CSA that I am a part of.

An image of three of the Miniature Sweet Potato Shepherd's Pies on a plate.
Delicious Miniature Vegan Sweet Potato Sheperd’s Pies

Miniature Savory Pie Goodness

As I mentioned before, I had been trying to figure out a creative, yet familiar recipe which incorporated the items I readily had at home, while honoring my values of incorporating locally-sourced ingredients. Since Steed Farm, the CSA that I am a part of had an abundance of sweet potatoes to offer us, I knew what I was going to prepare. And out of all of that came this recipe!

I really think that you and your family will enjoy preparing and eating these miniature vegan sweet potato Shepherd’s pies. This is even a dish that your kids can help out with! Maybe they can assist by mashing the tater or layering each miniature pie. Oh, the possibilities!

A close-up of the texture of the lentils in the Miniature Sweet Potato Shepherd's Pie
Miniature Vegan Sweet Potato Sheperd’s Pie Close-up

Alrighty folks, let’s move onto the sweet potato shepherd’s pie recipe now, shall we?!?!?!

Miniature Sweet Potato Shepherd’s Pies

These sweet potato shepherd's pie recipe may be small, but boy are these packed with comfort and delicious flavor!
Prep Time20 mins
Cook Time1 hr
Course: Main Course
Cuisine: American
Keyword: easy shepherds pie, how to make homemade Shepherd’s pie, mini shepherds pie, Miniature Vegan Sweet Potato Shepherd’s Pie, Miniature Vegan Sweet Potato Shepherd’s Pies, shepherds pie, shepherds pie recipes, Sweet Potato Shepherd’s Pies, vegan shepherd’s pie, vegan shepherd’s pie sweet potato
Servings: 4 People
Calories: 241kcal

Equipment

  • Two medium saucepans
  • One masher or a fork
  • A cupcake/ muffin pan

Ingredients

  • 4 Sweet potatoes
  • 2 cups fresh spinach
  • 1 medium tomato
  • 1 medium onion
  • 4 cloves garlic, finely dices
  • 3 carrots
  • ¾ cup carrot greens (optional)
  • 8 oz. tomato sauce
  • 1 cup lentils
  • cups water
  • ½ tsp. salt

Spices

  • 1 tsp. crushed fennel seeds
  • ½ tsp. salt
  • tsp. garlic powder
  • ¼ tsp. chili powder
  • ½ tsp. smoked paprika
  • ½ tsp. crushed black pepper

Instructions

  • Preheat your oven to 375 degrees Fahrenheit. While oven is pre-heating, dice onions and tomatoes into ½” sized pieces. Set those veggies aside.
  • Preparing the sweet potatoes: Fill up a medium pot of water and water and heat to medium high and allow the water to come to a rolling boil. Next, while you are waiting for the water to boil, coarsely dice your sweet potatoes and carrots into large chunks. Next, add potatoes and carrots into boiling water and cook for 25-20 minutes covered, or until they are fork tender, drain and rinse with cold water so that you can easily unpeel the skin off. Afterwards, mash them until they have the consistency of a mashed potato puree with ½ tsp. salt. Later on, set aside.
  • Cooking the lentils: While your potatoes are cooking, in another saucepan, add the three cups of water and set the temperature to medium-high. Then, add in the tomatoes, onions, garlic, carrot greens, tomato sauce and spices, and allow all of that to heat to a  rolling boil. Next, add in the lentils, and then cover and reduce heat to low, and allow to simmer for 20-25 minutes, or until the lentil mixture has absorbed all of the water. Next, during the last 5 minutes, add in the spinach (which will wilt while the lentils are cooking).
  • Assembling the Shepherd’s pies: take a muffin pan (preferably a 12 muffin one) and lightly grease it. Divide the lentil mixture among each of the muffin cups. You will also take the mashed potato puree and divide the mixture equally among all of the muffin cups and gently spoon the mixture over each of the muffin cups filled with the lentils. I’d recommend that you spoon each cup so that the tops of the sweet potatoes resemble muffin tops. Feel free to gently run a fork along each ‘muffin top’ for some texture! Finally, you will place the miniature Shepherd’s pies into the oven and bake them for 35-40 minutes, or until the ‘muffin tops’ have lightly browned.
  • Enjoy the heck out of these mini pies!

Makes 12 miniature sweet potato Shepherd’s pies (6 servings)

Nutrition Information per serving

241 calories/ 12 grams protein/ 1.3 grams fat/ 47.5 grams carbohydrates/ 8.6 grams of fiber

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A photo of a creamy black bean and pasta skillet dish, served inside of a medium-sized bowl. The dish is topped with three slices of avocado.

Creamy Black Bean & Pasta Skillet

This creamy black bean & pasta skillet is the perfect dish you are looking to make whenever you are feeling too lazy to cook!

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Lazy Days

Folks, maybe it’s because I have been staying indoors so often, but I have something to tell you: I have been feeling incredibly lazy. Honestly? As much as I love cooking, I have not had much creative energy to barnstorm new meal ideas. Am I the only one who goes through this struggle?? I can’t be.

But alas, I had to come up with some meals to cook this weekend. Surely my husband could cook. But most of the time, due to our different work schedules, I take on this task. Either way, if no one cooks, no one eats. And we can’t have that.

Hmmm…

The other day, as I was looking through my pantry and fridge, weighing the limited variety of shelf-stable products and decaying produce, some pasta, back beans, and my wok, an idea come to me: Why not do a one-pot meal? So I figured, why not?

Carby goodness!

I pulled out my rotini pasta, black beans, tomatoes, and onions, and immediately began dicing my tomatoes, onions, and kale. Before I knew it, I whipped out my store-bought taco seasoning, and added it to the mix, along with the pasta and back beans, and voila! And you know what? This creamy improvisational black bean pasta skillet has been one of the most delicious meals that I have cooked in a while. Not only do the black beans give a level of richness and plant-based protein to this dish, but my impulsive decision to incorporate some coconut milk into this dish really brought this meal to a decadent creamy level. All of the ingredients and spices and flavors married beautifully. Moreover, even my very picky husband was a fan of this dish!

Did I mention that this dish is also vegan? If I haven’t, now you know!

And folks, this pasta skillet dish is not only delicious, but is super simple, contains basic pantry items, and can be ready in less than 20 minutes!

(Also, feel free to substitute the veggies in this dish for whatever else you may have!)

Now…let’s move onto the recipe!

Creamy black bean & pasta skillet: A medium bowl filled with rotini pasta, black beans, spinach, tomato sauce and coconut milk.

Creamy Black Bean & Pasta Skillet

This creamy black bean & pasta skillet is the perfect dish you are looking to make whenever you are feeling too lazy to cook!
Prep Time5 mins
Cook Time20 mins
Course: Main Course, Side Dish
Cuisine: American
Keyword: pasta, vegan, vegetarian
Servings: 4 Servings
Calories: 671kcal

Equipment

  • Large skillet or Wok

Ingredients

  • 16 oz. Rotini pasta
  • 15.5 oz. Black beans
  • 4 oz. Full-fat coconut milk
  • 1 Medium Onion
  • 1 Cup Fresh Kale or spinach
  • 1 Medium Tomato
  • 1 Bell Pepper
  • 6 oz. Low-sodium tomato paste
  • 4 Garlic cloves, finely minced
  • Cups Water
  • 2 Tbsp. Cooking oil

(2 tbsp.) Taco seasoning made with:

  • ½ tsp. Red chili powder
  • 1 tsp. Cumin
  • 1 tsp. Smoked paprika
  • ¾ tsp. Salt
  • 1 tsp. Black pepper
  • ¼ tsp. Allspice

Instructions

  • Finely dice all of the veggies (tomato, kale, pepper &onion) until they are about 1 inch cubes. Set aside.
  • Heat up a wok or large skillet/ pot with cooking oil and heat tomedium-high. Gradually add in the veggies & garlic, and sauté for about 6-7minutes or until the onions and tomatoes have begun to sweat. Make sure tocover for the first three minutes.
  •  Once veggies are sweating, add the taco seasoning, water, tomatopaste, into the existing pot with the veggies. Then, increase the heat to highand allow to heat until the water mixture begins to rapidly boil.
  • Once the water begins boiling, reduced the heat back tomedium-high and add the pasta and boil for 10 min or until the water hasevaporated and created a thick sauce.
  • Add drained black beans and coconut milk and stir until mixturethickens and is creamy.
  • Enjoy!

Video

Nutrition Information per serving:

671 calories/ 17.6 grams protein/ 16.7 grams fat/ 118.4 grams carbohydrates/ 22.9 grams of fiber

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An image of an open-faced chipotle-lentil burger patty, topped with avocado and tomato slices

Chipotle Lentil Burgers

This Chipotle Lentil burgers recipe will be a smash hit during your next barbecue or game night!

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Happy April, everyone! From the bottom of my heart, I hope you and your families are doing well in this time. Staying hunkered down inside due to Covid-19 has made quite a few people feel stir-crazy, including me. Because of this many of us are trying to find ways to entertain ourselves, and our sanity.

Thank you!

Now, before I talk about today’s featured recipe, I want to take this moment to thank so many people, amidst the Coronavirus global pandemic. I would first like to thank all of the doctors, nurses, and healthcare workers risking their lives to keep us safe. I want to also thank grocery clerks and all of the essential workers working tirelessly to make sure that business continues to stay afloat. Finally, I would like to thank all of the factory workers who are either producing our food, or other essential supplies that our planet’s population is in desperate need of. With this being said, I would like to thank all of the farmers and farmworkers who continue to work day in and day out, in order to make sure that we still continue to have food on our plates. I cannot be more grateful for everything you all are doing.

The Burger!

Now, while many people are trying to figure out how to make the most of dwindling pantry supplies, I may have the perfect meal for you. I present you with my chipotle lentil burger recipe! These burgers are savory, delicious, and are jam-packed with flavor. Aside from the ease of this recipe, one of my favorite aspects about this meal is that the bulk of the ingredients may already be in your pantry. So there is no need to purchase any fancy ingredients.

An image of an open-faced chipotle-lentil burger patty, topped with avocado and tomato slices
An image of an open-faced chipotle-lentil burger patty, topped with avocado and tomato slices

Did I mention that this recipe is vegan? Well, it is!

Are your mouths watering? I sure hope so! Let’s move onto the recipe, shall we??

Chipotle Lentil Burgers

These Chipotle Lentil burgers will be a smash hit duringyour next barbecue or game night!
Cook Time1 hr
Course: Main Course
Cuisine: American
Keyword: Burger, vegan, vegetarian
Servings: 6 Patties
Calories: 201kcal

Ingredients

  • cup dry lentils
  • 1 ⅓ cups water
  • ½ tsp. salt
  • ½ tsp. black pepper
  • 1 tsp. smoked paprika
  • 1 tsp. cumin
  • ¼ tsp. garlic powder
  • 2 tbsp. canned chipotle peppers
  • 1 cup oatmeal
  • ½ cup sunflower seeds
  • ½ cup chickpea liquid (aquafaba)
  • ¼ cup tahini

Instructions

  • After rinsing the dry lentils and removing anysmall stone or sediment material, place them in a small saucepan with thewater, heated to medium-high. Gradually add in the salt, pepper, paprika,cumin, and garlic powder. Allow the water to heat until it begins boiling. Atthat point, cover, and lower heat to low, and allow to cook for 25-30 minutes,or until all of the lentils have absorbed the water. Once finished cooking, setaside.
  • Once the lentils have cooled for at least 5minutes, transfer the mixture to a medium sized bowl. Smash lentils untilsemi-chunky, and then gradually add in the aquafaba and the oatmeal. Mix allingredients until everything is well-combined. Then cover, and place in arefrigerator for at least an hour-overnight, or place in your freezer for 30-45 minutes.
  • Preparing the Chipotle sauce: Place the cannedchipotle in a blender or small food processor, until all of the pepper hasbecome liquefied. Take the blended chipotles out of the blender, and place intoa bowl. Gradually add in tahini & mix until everything is well-blended. Ifyou do not have access to tahini, then sub tahini for mayonnaise. It will bejust as tasty!
  • Topeach patty with the chipotle-tahini sauce (or mayo), and assemble with all ofyour favorite fixins, and enjoy!

Video

Makes 6 patties

201 Calories/ 7.7 grams of protein/ 12 grams of fat/ 18.4 grams of carbohydrates/ 4.2 grams of fiber

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