Tomato Shrimp Gnocchi

 

Tomato and Shrimp Gnocchi

 

INGREDIENTS

• 24 oz cherry tomatoes
• 1 lb jumbo shrimp, peeled & deveined
• 1 lb gnocchi
• 12 oz marinated mozzarella balls
• 4 cloves garlic, minced
• Salt & pepper, to taste
• fresh basil, for garnish
• parmesan cheese, for garnish

 

Directions

·         Step 1

·         Preheat the oven to 450°F. Line a sheet pan with parchment paper. In a small bowl, coat the shrimp with 1 tablespoon of the oil from the mozzarella balls container. Season with salt and pepper and set aside.

·         Step 2

·         In a large bowl combine tomatoes, garlic, gnocchi and 2 tablespoons of the oil from the mozzarella balls. Evenly spread the mixture in a single layer on the prepared sheet pan. Sprinkle with salt and pepper. Bake for 12 minutes.

·         Step 3

·         Add the shrimp to the sheet pan. Bake for an additional 8 minutes or until the gnocchi is slightly browned, tomatoes have started to burst, and the shrimp has an internal temperature of 145°F.

·         Step 4

·         Transfer to a serving dish and add mozzarella balls. Garnish with basil and parmesan cheese.

Minestrone Soup

 

Minestrone Soup

Prep Time: 15minutes mins

Cook Time: 30minutes mins

Serves 4 to 6

 

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, chopped
• 2 celery ribs, thinly sliced
• 1 teaspoon sea salt, plus more to taste
• Freshly ground black pepper
• 3 garlic cloves, grated
• 1 (28-ounce) can diced tomatoes
• 1½ cups cooked white beans or kidney beans, drained and rinsed
• 1 cup chopped green beans
• 4 cups vegetable broth
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ¾ cup small pasta, elbows, shells, orecchiette
• ½ cup chopped fresh parsley
• Red pepper flakes
• Grated Parmesan cheese, optional, for serving

 

Instructions

1.                  Heat the oil in a large pot over medium heat. Add the onion, carrots, celery, salt, and several grinds of black pepper, and cook, stirring occasionally, for 8 minutes, until the vegetables begin to soften.

2.                  Add the garlic, tomatoes, beans, green beans, broth, bay leaves, oregano, and thyme. Cover and simmer for 20 minutes.

3.                  Stir in the pasta and cook, uncovered, for 10 more minutes, until the pasta is cooked through.

4.                  Season to taste and serve with parsley, red pepper flakes, and parmesan, if desired.

 

Slow Cooker Italian Pot Roast-made with home grown tomatoes but can use canned

 

Slow Cooker Italian Pot Roast

Ingredients

3 pound beef roast (chuck will produce the most tender result)

5 teaspoons kosher salt (divided)

1 teaspoon pepper

1 tablespoon olive oil

4 cloves garlic (peeled left whole)

2 sprigs fresh rosemary

4 celery stalks (quartered)

2 carrots (peeled and quartered)

32 ounce can whole peeled tomatoes

3 cups beef broth

fresh parsley (to serve)

 

Instructions

 Take the beef roast out of the refrigerator and let come to room temperature by sitting on the counter 10-15 minutes.

1 three pound beef roast

• Sprinkle roast evenly with 3 teaspoons kosher salt and all of the pepper.

1 teaspoon pepper

• Heat a Dutch oven or large pan over high heat then add olive oil.

1 tablespoon extra virgin olive oil

• Sear beef roast on all sides, rotating every 3-4 minutes, so that it forms a golden brown crust on all sides. Remove from pan and place in slow cooker if you didn’t use the stove-top-safe slow cooker insert.
• Add all remaining ingredients to the slow cooker: garlic, rosemary, celery, carrots, tomatoes, beef broth, wine and remaining 2 teaspoons of kosher salt.

4 cloves garlic,2 sprigs fresh rosemary,4 celery stalks,2 carrots,32 ounce can whole peeled tomatoes,2 cups beef broth,1 cup dry red wine

• Heat on Low for 8 Hours.
• To serve, remove beef from slow cooker and let rest 10 minutes. Shred with fork is slice against the grain. Serve with vegetables on the side and fresh parsley.

 

Crispy Shaved Brussels Sprouts I made this for Thanksgiving 2024 in Las Vegas

 

Crispy Shaved Brussels Sprouts

 Prep Time:10minutes minutes

 Cook Time:20minutes minutes

 Total Time:30minutes minutes

 Servings:8

 Calories:115kcal

 Author:Danielle Esposti

 

Ingredients

• 3 lb Brussels sprouts
• 6 tbsp olive oil
• 3 tbsp balsamic vinegar
• 1 tsp kosher salt
• 1 tsp garlic powder
• 1 tsp ground pepper

 

Instructions

1.                   Heat the oven to 425°F. Line a baking sheet with parchment paper.

2.                   Trim the Brussels sprouts. Use a paring knife to slice off the woody ends, then remove any withered or bruised leaves. Slice each sprout in half from top to bottom. Lay the Brussels sprouts cut side down; starting at the tip, slice each sprout crosswise into ¼″ ribbons to create shreds.

3.                   Transfer the shredded Brussels sprouts to a large mixing bowl. Add the olive oil, vinegar, salt, garlic powder, and pepper and toss until the sprouts are evenly coated.

4.                   Spread the Brussels sprouts over the prepared baking sheet in a shallow, even layer.

5.                   Transfer to the oven and roast 20-22 minutes, stirring two or three times, until golden brown and very crispy.

6.                   Taste for seasoning, and adjust the salt and pepper to taste if needed. Serve warm, right away. Enjoy!

 

Notes

• Doubling the recipe? Use two baking sheets. Aim for an even, shallow layer of shredded brussels sprouts to avoid overcrowding and to ensure they roast, not steam.
• Add Bacon

Use melted bacon fat instead of olive oil for a subtle flavor infusion. Or, chop 4 slices of bacon, saute until golden brown, and mix into the cooked brussels sprouts just before serving.

Traditional Pumpkin Chocolate Chip Cookies

 1/2 cup butter 
1 1/2 cups sugar
1 egg
1 cup cooked/canned pumpkin puree
1 teastpoon vanilla
2 1/2 cups flour (can use a blend of whole wheat)
1 teastpoon baking powder
1 teastpoon baking soda
1/2 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup diced roasted almonds or walnuts
1 cup chocolate chips

Cream butter and sugar together until light and fluffy. Beat in egg, pumpkin and vanilla. Mix (and sift) flour, baking powder, baking soda, salt, nutmet and cinnamon. Add nuts and chocolate pieces. Mix thoroughly all cookie ingredients.

Drop by teaspoon measure onto well-greased cookie sheet (or flat stoneware). Bake at 350 for 15 min or until lightly browned. Remove from cookie sheets while still warm and cool on racks. Makes 6 dozen. These cookies stay soft so store them in a covered container with waxed paper between rows or else they will stick together (if they last that long).

Crock Pot Ratatouille

 I consider eggplant, zucchini and tomatoes are kind of core vegetables for this, but feel free to add whatever vegetables you have that need to be used.

1 eggplant (about a pound) sometimes I use more
2 tsp salt, divided
3 tablespoons olive oil, divided
1 onion, cut into 1/2 inch pieces
2 tablespoons tomato paste (or I use Costco pizza sauce)
4 cloves garlic
2 red, yellow or green peppers, chopped up
2 zucchini (about 3/4 lb) cut into 1 inch pieces, or I use my wide slot slicer on my mandolin
2 yellow squash (about 3/4 lb) cut into 1 inch pieces, I also use the Mexican squash, especially if it's cheaper
2-3 tomatoes
1 teaspoon dried basil
1/2 teaspoon oregano
1 teaspoon sugar
2 teaspoons salt
3 tablespoons olive oil

Some recommend cutting up the eggplant and sprinkle 1/2 tsp salt on it and toss it in a colander while you chop up the rest of the veggies.

Layer half the vegetables in a large crock pot in the following order: onion, eggplant, zucchini/squash, garlic, peppers, tomoatoes. 

Sprinkle wiht half the spices and dot with half of the tomato paste/pizza sauce (which already has some spices).

Repeat layering process with remaining vegetables, spices and tomato paste. Drizzle with olive oil.

Cover and cook on low for 7-9 hours.

We do several things with it and you may use it warm, cool or chilled. Sometimes I put it on top of some rice and toss in some cooked garbanzo beans. It's great with Parmesan and/or feta cheeses. Sometimes I add it to a variety of breads or crackers with a smear of hummus and top with some feta.

Laura Nielsen's Pumpkin Casserole

 When we were first married we met approximately monthly with other newly married couples for Family Home Evening (FHE), it was a great transition from singles ward FHE to family FHE. We took turns meeting at different homes and had dinner, study and activities together. It was awesome. Some couples came in and out, but the core couples we met with are Chris and Laura Nielsen and Pat and Jill Crist. At an FHE in October/November Laura made this and I have made it every year since. 

A word on pumpkins: my favorite pumpkin for this is what Trader Joe's called a "Cinderella Pumpkin" it is kind of funky-looking and like a sat-on sphere, but when you cut it in half you end up with 2 rounds that I bake and put the casserole in one half and use the other half for whatever I want pumpkin for.

2 1/2 pounds hamburger 
2 cups celery, chopped
2 cups green (and/or other colored) peppers, cupped
1 Tablespoon salt
2 cups onion, chopped
1 can cream of chicken soup
2 cups rice, cooked
2 Tablespoons brown sugar
1 can mushrooms (I usually don't have this and just omit it, or perhaps use freshe mushmooms)
1/4 cup soy sauce (we have been appropriately schooled and so use Aloha shoyu, of course)
1 (or 1/2 in this case) pumpkin

Cut and clean out the pumpkin and bake, I bake both halves of our Cinderella pumpkin on different bun pans for about an hour at 350 degrees. You can cook the rice and prep the veggies and such during this time.

Brown and drain hamburger and add mix in all the other ingredients (other than the pumpkin). I like to prick the pumpkin skin with a fork (or my tomato/onion holder for slicing) it helps you know if the flesh is ready and I think it helps the pumpkin absorb more of the flavor. Fill the pumpkin half with the mixture--it can be a rounded mound--and put it back in the oven to bake, you probably only need about 30 min more or so to make sure everything is warm and ready.

You can serve the pumpkin on the bun pan, or if you're fancy put it on a big tray. Serve it with a big spoon with somewhat sharp edges so you can scoop out some of the pumpkin with each serving.

For 12 servings approx: 430 Calories, 13 g fat (will depend on the amount of fat in your hamburger), 16 g protein, 63 g carb, 38 mg cholesterol, 1400 mg sodium