Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

  • I teach yoga, Nia, and stretch online!

    ALL CLASSES ARE ON ZOOM AT 10:00 AM PDT

    Tuesday Gentle Yoga 

    Wednesday Nia

    Thursday Stretch

    Please see my website for details!

    I am also available for private Nia / yoga / Personal Training all virtual, of course!

  • Enter your email address to subscribe to this blog and receive notifications of new posts by email.

  • My Bloggey Past

  • ******

    Chose a month above to visit archives, or click below to visit a page.

Archive for the ‘Food’ Category

Things I Put Ricotta On

Posted by terrepruitt on May 10, 2021

You may be familiar with the story from last year: My husband has been doing the shopping since we have been sheltering-in-place. One time I asked him to get ricotta . . . the only kind I know comes in a specific container and is in a specific spot in the store . . . I described both to him. He came back with different kind. He said that the one I wanted wasn’t there and I have experienced that myself so I am not saying he didn’t see it. He said he got some other kind from the deli case (THE DELI CASE? $$$) It doesn’t matter, what he brought home is heaven in a tub and I love. (It turns out is doesn’t cost more than the other brand.) Since I think this new-to-me-brand is so yummy I have been putting it on many things. While I used to put the other kind on things when I remembered I am going out of my way to put this stuff in and on things.

Things I put ricotta on:

My Quesadillas as you may have seen.
My breakfast sandwich
Our salads
Our pastas one was just the cheese and the other one I added to the sauce
And, our pizza, of course, that is what started this whole thing

I wish I would have taken a picture of what I used it on today for lunch. I toasted some sliced sour dough bread, spread on some ricotta, then piled on some chicken, sprinkled on a little shredded mix of cheese and toasted it more – to warm up the chicken and melt the cheese. It was so good. I was eating so late and was so very hungry I didn’t think of it being a great addition to “Things I Put Ricotta On”.

It is yummy.

Do you put ricotta on anything?

Posted in Food | Tagged: , , , , , , | Leave a Comment »

Spaghetti Pie

Posted by terrepruitt on May 3, 2021

I saw this on Facebook.  It was a Tasty recipe.  I did a few things different:  I used salt when cooking the spaghetti, I increased the amount of Italian Seasoning from 1 teaspoon, and I added the garlic.  And I oiled the pan.

____________________________________

Spaghetti Pie

16 ounces of dried spaghetti
Salt
4 eggs
1 cup Parmesan cheese – divided
1 tablespoon Italian seasoning
1 tablespoon chopped garlic
Olive oil
1 cup ricotta
1 1/2 cup mozzarella – divided
1 1/2 cup sauce

Cook the spaghetti (with salt if that is how you regularly cook your pasta).

While the pasta is cooking, beat the eggs.

Drain the spaghetti.  Mix the cooked, drained spaghetti with the beaten eggs, 1/2 cup of the Parmesan cheese, the Italian seasoning, and the chopped garlic.

Oil/grease a baking dish/pan*.  Put the spaghetti mixture in a baking dish/pan.  Make a well in the middle, as if the pasta is a pie crust.  Put the ricotta cheese in the middle.  Sprinkle the ricotta with 3/4 cup of the mozzarella.  Put the sauce on top of the ricotta**.  Sprinkle the sauce with the rest of the mozzarella and Parmesan.

Bake at 375° F for 45 minutes.  Then broil for 2 minutes.

Slice like a pie and serve.

____________________________________

We liked this.  As we were eating it I thought it was a bit dry so I was trying to think of what to do to make it a little more flavorful and/or moist on the outskirts of the “pie”.  But when I was cleaning the pan I noticed that most of the egg/moisture had seeped out of the bottom of the pan.

*I used a cheesecake pan.  I noticed when I picked it up to put it in the oven that it was leaking.  I was hoping that I put it in quick enough that the egg would have solidified before all leaking out.  I think most of it leaked out.  Because I noticed it leaking I put the pan on aluminum foil while baking.

**The recipe shows the sauce being added on top of the ricotta in the “well” . . . I think when I make it again I might put a little on the outside of the well.

I will make this again because it was easy and it was good.  And we will be eating it for three nights.  You know how I love leftovers.  But . . . and I know this will “complicate” it . . . I think next time I am going to add meat.  I just wanted it to be a little heartier so I think ground beef will do it.  I will probably add more cheese to the spaghetti before I put it in the pan . . . probably some ricotta.  I did like how the spaghetti was crispy on the edges.

What do you think?  Spaghetti pie?  Do you have a recipe for a version of this?  I know it is basically just spaghetti with read sauce, but ricotta really makes it yummy.

Posted in "Recipes", Food | Tagged: , , , , , , | Leave a Comment »

Ricotta Cranberry Turkey Rolls

Posted by terrepruitt on April 22, 2021

I took out some turkey for dinner recently. I had thought it was ground turkey, you may know how I cook ground turkey all the time sometimes adding a vegetable sometimes not. I can serve it with anything; rice, pasta, potatoes, bread or in a tortilla. It is very easy to cook and very versatile. Well, it wasn’t ground turkey it was turkey breast fillets. They were somewhat of a mistaken purchase. I didn’t know what to do with them but then I remembered I have a bag of cranberries. People eat cranberries with turkey so I thought I could put them in the turkey.

_________________________________________

Ricotta Cranberry Turkey Rolls

Turkey breast fillets (5)
Salt
Pepper
Ricotta cheese (about 3/4 cup)
Dried cranberries (1 cup to 1 1/4 cup)
Sherry
Balsamic vinegar
Mozzarella

Preheat oven to 450°F.

Lay the turkey breasts out sprinkle them with salt and a little pepper. Put about a tablespoon of ricotta on one end and then sprinkle with cranberries. Roll up each breast and place in a baking dish. Sprinkle with sherry and balsamic vinegar. Add another sprinkle of salt. Place in the oven. After about 15 minutes take the dish out and put some mozzarella on top of each roll. Then put back in the oven for about 15 minutes. 

Make sure the meat is fully cooked before serving.

You can serve with some cranberries sprinkled on top. 

_________________________________________

This was yummy.  I was super happy that is was good.  But you know me I love that ricotta cheese!

What do you do with dried cranberries?

I forgot to take a picture of it on our plates, but it wouldn’t have looked any better than this.  I do not like to spend time pretty “plating” my food. 

Posted in "Recipes", Food | Tagged: , , , , , | 2 Comments »

Cranberry Pecan Chicken Salad

Posted by terrepruitt on April 19, 2021

Many years ago, and I think I have shared this before, my father-in-law made dinner.  He made a chicken casserole and said that he used canned chicken.  I was not looking forward to eating it.  But if he had not told me the chicken came from a can I would have thought he used chicken breast . . . which of course you can do with this.  I am not always so good about remembering to take meat out to defrost so when I need something quick for dinner canned chicken is great.  Plus I like to use it for chicken salad.  Here is a chicken salad recipe.

____________________________________________

Cranberry Pecan Chicken Salad

1 can of chicken
salt
2 tablespoons ricotta cheese
1 teaspoon mayonnaise
3/4 cup chopped pecans
1/2 cup cranberries
1 1/2 teaspoon balsamic vinegar

Drain the chicken then put it in a bowl, sprinkle salt onto chicken. Add the ricotta cheese and mayonnaise. Mix the chicken, cheese, and mayo together. Add the chopped pecans. Mix. You may want to pull the cranberries apart or chop them a bit. I find the stick together. Add the cranberries to the mixture. Add the vinegar and mix. Here is where you decide if you need to add more ricotta cheese or mayo. It depends on how dry you want the mixture.

Serve on crackers, bread, a spoon, whatever you want.

___________________________________________________

PLEASE NOTE:  When I wrote the recipe I this is what I did.  Some pictures are of the one can recipe and some are of when I used TWO cans of chicken.

Since we got the cranberries I have made this twice so far.  It is really good.

Do you like to make different versions of chicken salad?  What is your favorite?

Posted in "Recipes", Food | Tagged: , , , , , | 2 Comments »

Polenta Casserole

Posted by terrepruitt on April 7, 2021

We had purchased polenta, but I wasn’t sure what to do with it.  I like to make Polenta Fries, but didn’t want to do that so I was trying to think of what to do with it. We also had a little left over taco sauce and enchilada sauce so I thought, “What the heck.”

____________________________________________

Polenta Casserole

1 tube of polenta
olive oil
coconut oil
1/2 onion
1 lb ground beef
taco seasoning
1/2 cup taco sauce
1/2 cup enchilada sauce
4.5 cups shredded cheese

Preheat oven to 450° F.

Slice the polenta. (I was able to get about 20 rounds from the tube.) Place the slices on a baking sheet lined with parchment paper. Brush a little olive oil on each slice. Bake in the oven for 15 minutes. (They will be in the oven a total of 25 to 30 minutes).

Heat some oil in a pan. Chop the onion, then cook it in the oil. Add the beef to the cooked onion. Season with taco seasoning.

After 15 minutes take the polenta slices out of the oven and flip each one. Then put them back in the oven for another 10 to 15 minutes.

Make sure not to overcook the beef because it will be in the oven for 15 minutes.

Mix the taco sauce and enchilada sauce together. Then mix it with the meat.

Once the polenta is cooked (I like it crispy and browned on the edges . . . of course, you will adjust to your tastes.) take it out of the oven and put 11 slices in the bottom of a greased (I used coconut oil) 8X8 baking dish. Sprinkle 1/2 cup of cheese over the slices. Then put the meat on the slices spreading it out so it covers all the slices. Then sprinkle 3 1/2 cups cheese on the meat. Put the remaining slices of polenta on top and sprinkle with the rest of the cheese.

Bake for 15 minutes at 450° F.

Serve hot.

____________________________________________

I might consider using MORE polenta and less cheese. I’d like more complete layers of polenta. I also would like to add olives or bell peppers. For those of you that like chilies I think that would be a great thing to add.

I am never concerned with “plating” the food all pretty, I just want to eat . . . so, this does not look appetizing at all.  But it was good!  So we may be having this again. 🙂

Dance Exercise, Nia, Nia online, San Jose Virtual classes, Nia Teacher, Nia Class, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, Nia Technique, Yin Yoga, stretch classes, online exercise, Zoom classes, virtual yoga, City of San Jose online exercise, live classes via Zoom

Dance Exercise, Nia, Nia online, San Jose Virtual classes, Nia Teacher, Nia Class, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, Nia Technique, Yin Yoga, stretch classes, online exercise, Zoom classes, virtual yoga, City of San Jose online exercise, live classes via Zoom

 

 

 

 

 

 

 

 

Dance Exercise, Nia, Nia online, San Jose Virtual classes, Nia Teacher, Nia Class, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, Nia Technique, Yin Yoga, stretch classes, online exercise, Zoom classes, virtual yoga, City of San Jose online exercise, live classes via Zoom

Dance Exercise, Nia, Nia online, San Jose Virtual classes, Nia Teacher, Nia Class, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, Nia Technique, Yin Yoga, stretch classes, online exercise, Zoom classes, virtual yoga, City of San Jose online exercise, live classes via Zoom

Dance Exercise, Nia, Nia online, San Jose Virtual classes, Nia Teacher, Nia Class, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, Nia Technique, Yin Yoga, stretch classes, online exercise, Zoom classes, virtual yoga, City of San Jose online exercise, live classes via Zoom

Dance Exercise, Nia, Nia online, San Jose Virtual classes, Nia Teacher, Nia Class, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, Nia Technique, Yin Yoga, stretch classes, online exercise, Zoom classes, virtual yoga, City of San Jose online exercise, live classes via Zoom

Dance Exercise, Nia, Nia online, San Jose Virtual classes, Nia Teacher, Nia Class, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, Nia Technique, Yin Yoga, stretch classes, online exercise, Zoom classes, virtual yoga, City of San Jose online exercise, live classes via Zoom

Posted in "Recipes", Food | Tagged: , , , , , | Leave a Comment »

Potato, Ham, and Broccoli Quiche

Posted by terrepruitt on March 1, 2021

A long time ago I purchased a quiche making kit from the place that we get our organic produce delivery from. It was really good. I decided to get the dough again to make a quiche. When I had ordered the dough I didn’t know what I was going to put in the quiche. But then I came across the ham we had for Christmas and we had received broccoli in the produce box so I thought that would be good. This is a quiche recipe with an idea of additions. I didn’t really measure the additions (I am guesstimating the amounts below) and they turned out to be too much.

I used the same ingredients and ideas as the last quiche, except this time I put in ham and broccoli. I actually put in way too much stuff as it spilled all over the oven. It was very tasty.

___________________________________________________

Dance Exercise, Nia, Nia online, San Jose Virtual classes, Nia Teacher, Nia Class, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, Nia Technique, Yin Yoga, stretch classes, online exercise, Zoom classes, virtual yoga, City of San Jose online exercise, live classes via ZoomPotato, Ham, and Broccoli Quiche

potatoes (2 small)
onion (3/4 cup)
ham (1/2 cup)
broccoli (1 cup)

1 12 ounce ball of pie dough
1 1/4 cup shredded mozzarella
6 eggs
1 cups of half and half
Salt
pepper

I cut up the potato, I chopped some onion, I cut up the ham, and I cut up the broccoli. I sauteed some chopped onion then added the potato. I cooked the potato not all the way done because I wanted to add the ham AND it was going to be cooking in the oven for 50 minutes. Then I added the ham to the pan. The ham was already cooked so I as just trying to get the potatoes to get that yummy ham flavor. I added the broccoli last and barely let it cook because I like raw broccoli and I knew it still had to cook in the oven.

I followed the instructions from the recipe card from my first quiche.

Let the dough sit out for at about 30 minutes.

Preheat oven to 375° F. Lightly grease pie pan with oil. Dust countertop and flatten the ball of dough. Use a little more flour on top of the circle and, using a rolling pin, make the circle larger – large enough to fit into the pie pan. Place the dough in the pie pan, making sure it covers the bottom and can be pressed into the sides. Place the pie pan in the freezer to chill while you make the filling.

(I used an electric hand mixer.) Beat the eggs, then add the half and half, then using a spoon, stir in 1 cup of the cheese, add salt and pepper if you would like.

Put your additions (for me that was the potatoes, ham, and broccoli) in the pie pan, then pour the egg mixture on top. Stir bit to make sure it is all mixed together. Then bake for about 40 minutes. Check to see that it is pretty much done – not jiggly, then put the rest of the cheese on top and cook until melted. The quiche should be fully cooked before eating, so make sure it is not jiggling.

Serve hot.

___________________________________________________

What kind of quiche do you like?

Dance Exercise, Nia, Nia online, San Jose Virtual classes, Nia Teacher, Nia Class, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, Nia Technique, Yin Yoga, stretch classes, online exercise, Zoom classes, virtual yoga, City of San Jose online exercise, live classes via Zoom

Dance Exercise, Nia, Nia online, San Jose Virtual classes, Nia Teacher, Nia Class, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, Nia Technique, Yin Yoga, stretch classes, online exercise, Zoom classes, virtual yoga, City of San Jose online exercise, live classes via Zoom

Dance Exercise, Nia, Nia online, San Jose Virtual classes, Nia Teacher, Nia Class, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, Nia Technique, Yin Yoga, stretch classes, online exercise, Zoom classes, virtual yoga, City of San Jose online exercise, live classes via Zoom

Dance Exercise, Nia, Nia online, San Jose Virtual classes, Nia Teacher, Nia Class, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, Nia Technique, Yin Yoga, stretch classes, online exercise, Zoom classes, virtual yoga, City of San Jose online exercise, live classes via Zoom

Posted in "Recipes", Food | Tagged: , , | 2 Comments »

One Pan Turkey and Egg Noodles

Posted by terrepruitt on January 11, 2021

My hubby has been doing the shopping for the past eight and half months and while I would often have a menu planned for at least one meal, I didn’t always have meals for the entire week planned when I was doing the shopping. So having to plan the entire week Sunday night is kind of a challenge. It is much easier when I cook something that will last most of the week (we are still eating Beer Cheese Potato Soup from Wednesday) . Or if he cooks something like that. You (may) know I LOVE leftovers for that reason – Cook once, eat multiple times. Well, my friend gave me the One Pan Easy Beef And Pasta recipe. And it is DELICIOUS. I made it one week and we ate it for days and I loved it so much I made it the next week and we ate it again for days. But the second time I did it with ground turkey. So here is that recipe with the adjustments.

__________________________________________________________

Dance Exercise, Nia, Nia online, San Jose Virtual classes, Nia Teacher, Nia Class, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, Nia Technique, Yin Yoga, stretch classes, online exercise, Zoom classes, virtual yoga, City of San Jose online exercise, live classes via Zoom, Nia White Belt training via ZoomOne Pan Turkey and Egg Noodles

• 4 tablespoons coconut oil, divided
• 10 oz mushrooms
• garlic salt (and pepper*)
• 1 cup diced onion
• 3 cloves garlic, minced
• 1 lb ground turkey
• 2 tablespoons paprika
• 3 cups water
• 1 cup cooking sherry
• 4 teaspoons Better Than Bouillon/Roasted Beef

• 12 oz dry egg noodles
• 3/4 cup sour cream
• 3 tablespoons ricotta

Dance Exercise, Nia, Nia online, San Jose Virtual classes, Nia Teacher, Nia Class, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, Nia Technique, Yin Yoga, stretch classes, online exercise, Zoom classes, virtual yoga, City of San Jose online exercise, live classes via Zoom, Nia White Belt training via ZoomWash (if you are one to do so) your mushrooms and slice them. Heat 2 tablespoons of coconut oil in a pan large enough to hold ALL of your ingredients. Add the mushrooms to the pan, sprinkle with garlic salt and cook on high for about 8 minutes . . . stirring occasionally. Turn the heat down to medium, cooking until most, if not all of the water from the mushrooms has evaporated. Once they are cooked to your liking, remove them from the pan and set aside.

Heat the remaining 2 tablespoons of oil then add the onions. With such a hot pan, they may cook rather quickly, so when they are translucent stir in the garlic, cook until fragrant (usually only about 30 to 45 seconds). Add the ground turkey to the pan. Break it up as it cooks. Add some garlic salt and some pepper*. Once it is all broken up sprinkle the paprika over the meat then stir to mix it in.

Pour in the water and sherry stir in the Better Than Bouillon**. Once it is incorporated add the dry pasta. Stir until the pasta is mixed in then bring to a light boil. Turn down the heat place a cover on it – plan to let it cook for 12 to 18 minutes, but stir it often. During one of the stirs add the 3 tablespoons of ricotta. Stir until it is incorporated into the mix. Keep an eye on the mixture you want to make sure the meat is cooked through, but you don’t want to overcook the pasta unless you like it like that.

After the pasta is cooked to your liking, remove the pan from the heat and add the mushrooms and sour cream. Stir until all the ingredients are mixed well.

__________________________________________________________

Dance Exercise, Nia, Nia online, San Jose Virtual classes, Nia Teacher, Nia Class, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, Nia Technique, Yin Yoga, stretch classes, online exercise, Zoom classes, virtual yoga, City of San Jose online exercise, live classes via Zoom, Nia White Belt training via ZoomThe funny thing is, when I was made this the second time with the turkey I misread the 2 teaspoons of paprika in the original recipe and I put in 2 TABLESPOONS and it works. My friend claims that turkey is flavorless so maybe the tripling of the paprika really made this delicious!

So good. My mouth is watering thinking about it. This is what we are having this week. Can’t wait!

Which do you prefer, ground beef or ground turkey?

Dance Exercise, Nia, Nia online, San Jose Virtual classes, Nia Teacher, Nia Class, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, Nia Technique, Yin Yoga, stretch classes, online exercise, Zoom classes, virtual yoga, City of San Jose online exercise, live classes via Zoom, Nia White Belt training via Zoom

 

 

 

 

 

 

 

 

 

*I don’t use pepper.
**I don’t make the broth beforehand, I just add the water and flavoring to the pan and let it mix with the food

 

Posted in "Recipes", Food | Tagged: , , , , , , , , , , | Leave a Comment »

Persimmon Pork

Posted by terrepruitt on December 2, 2020

I have a persimmon chicken recipe and this is basically the same thing. Do keep in mind with chicken or pork that you need to cook it thoroughly. And lately the size of the chicken breasts we have been getting take a considerable amount of time to cook, whereas the pork seems to be thinner than what we used to get. So check the meat for correct doneness.

This is also a recipe “idea”. I can’t give exact amounts and measurements, but you can prepare it to your tastes.

___________________________

Persimmon PorkDance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise Classes, Cambrian Yoga & Cardio Dance, CYCD, Yin Yoga, online exercise, Zoom classes, virtual yoga

4/5 boneless pork chops
salt
fruit flavored balsamic vinegar
shallots
2/3 persimmons
cinnamon
nutmeg
2/3 persimmons
pepper if you would like

Salt both sides of the boneless pork chops then arrange them in your baking dish. Pour the vinegar over the pork, flip them so that both sides have been flavored with vinegar. Chop the shallots (1 or 2 is fine . . . depends on size) and put them over the pork. Sprinkle with cinnamon and nutmeg. Cut up the persimmons and spread them on top of the pork. Sprinkle with cinnamon and nutmeg.

Bake at 375° F. After about 10 minutes, take the dish out of the oven and flip the pork. If it needs more moisture add some more vinegar . . . you don’t want too much overpowering the persimmons. Arrange the persimmons back on top and around the pork, sprinkle a little more salt, cinnamon, and nutmeg then baked it until done.

Serve over fresh/raw greens or rice.

___________________________

I like Mission Fig Balsamic, but sometimes I don’t have that, so I use a sweet one, but not TOO sweet. I don’t want it to overpower the persimmons. And balsamic will so or even soy sauce, like I used with the chicken.

As I mentioned, I do this with chicken too . . . tis the season.

As I always ask . . . what do you do with persimmons?

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise Classes, Cambrian Yoga & Cardio Dance, CYCD, Yin Yoga, online exercise, Zoom classes, virtual yoga

Posted in "Recipes", Food | Tagged: , , , , | Leave a Comment »

One Pan Easy Beef And Pasta

Posted by terrepruitt on November 11, 2020

Recently my friend sent me a recipe and it had such an exquisitely simple list of ingredients and sounded so easy to make that I put what I didn’t have on hubby’s grocery list and I made it the next day. I only altered it slightly* and that was more out of necessity/ease than anything else. The pasta came in a larger sized package than was called for and we had more sour cream (but not enough to save) than was called for. Also, I used more onion and garlic because . . . well, it’s onion and garlic! I made it and it was DELICIOUS! It was good on the night I made it. The “sauce” was VERY watery so I decide that the next time I made it I was going to use less water. When I use “broth” I use Better Than Bouillon so I would be able get the same amount of flavor but use less water. But, as is often the case with pasta dishes it was even BETTER the next night. And the liquid had been soaked up and so I figured the next time I made it I wouldn’t use less water. AND . . . it was even BETTER on the next night.** Here is a super easy recipe my I-would-be-crazy-if-it-weren’t-for-her-during-this-shelter-in-place friend sent me.

____________________________________________________

Dance Exercise, Nia, Nia online, San Jose Virtual classes, Nia Teacher, Nia Class, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, Nia Technique, Yin Yoga, stretch classes, online exercise, Zoom classes, virtual yoga, City of San Jose online exercise, live classes via Zoom, Nia White Belt training via ZoomOne Pan Easy Beef And Pasta

• 3 tablespoons olive oil, divided
• 8 oz. mushrooms, sliced
• salt and pepper***
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 lb. ground beef
• 2 teaspoons paprika
• 4 cups water
• 4 teaspoons Better Than Bouillon/Roasted Beef****
• 12 oz. dry rotini
• 3/4 cup sour cream

Heat 1 tablespoon of the olive oil over medium heat in a large skillet (large enough to hold all the ingredients). Add the mushrooms to the pan and let them cook a bit, then sprinkle with salt and pepper. Keep cooking until they are done to your liking. Then remove from the pan and set dish aside.

Heat the remaining 2 tablespoons of oil in the same pan. Add the onion, season with salt and pepper, cook until translucent. Stir in the garlic and cook until fragrant, 30-60 seconds. Add the ground beef and continue to cook, breaking up the beef as it cooks, about 5 minutes. Sprinkle the paprika over the top and stir to combine.

Pour the water in and add the Better Than Bouillon/Roasted Beef, stirring until it is incorporated, then add the dry uncooked pasta. Bring to a light boil then turn the heat down and cover. Continue to cook, stirring often, cook until the pasta is al dente, about 12-18 minutes. Remove the pot from the heat and stir in the mushrooms and sour cream.

Serve.

____________________________________________________

There are a lot of asterisks in this post!

*Ok, shoot, as I was typing up the recipe I realized I changed a few more things than I thought. The recipe called for cremini mushrooms, low sodium broth, and fresh parsley. I didn’t use those ingredients.

**The leftovers were very good, especially since the pasta had soaked up the sauce, but I also added a few teaspoons of ricotta cheese. I heated the leftovers in a pan and stirred in the ricotta.

***I do not use pepper. I just left it in the recipe for those that do.

****I never MAKE the broth. No matter what I am making I just add the water then add the Better Than Bouillon and figure it all can get mixed up that way. I don’t add the Better Than Bouillon to the water and MAKE it broth before adding it to the ingredients.

Again, this was sooooo good, I had decided to make it again this week. I did more adjusting and now my mouth is watering thinking about it. I love this recipe because it is super simple and the return is a super yummy dinner, but I will probably make it the way I did last night from now on. I will post that recipe later.  And you can share with me how you made it.  So easy, so many things you can do with it.

Don’t you LOVE easy and tasty recipes?

Dance Exercise, Nia, Nia online, San Jose Virtual classes, Nia Teacher, Nia Class, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, Nia Technique, Yin Yoga, stretch classes, online exercise, Zoom classes, virtual yoga, City of San Jose online exercise, live classes via Zoom, Nia White Belt training via Zoom

Dance Exercise, Nia, Nia online, San Jose Virtual classes, Nia Teacher, Nia Class, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, Nia Technique, Yin Yoga, stretch classes, online exercise, Zoom classes, virtual yoga, City of San Jose online exercise, live classes via Zoom, Nia White Belt training via Zoom

Dance Exercise, Nia, Nia online, San Jose Virtual classes, Nia Teacher, Nia Class, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, Nia Technique, Yin Yoga, stretch classes, online exercise, Zoom classes, virtual yoga, City of San Jose online exercise, live classes via Zoom, Nia White Belt training via Zoom

Dance Exercise, Nia, Nia online, San Jose Virtual classes, Nia Teacher, Nia Class, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, Nia Technique, Yin Yoga, stretch classes, online exercise, Zoom classes, virtual yoga, City of San Jose online exercise, live classes via Zoom, Nia White Belt training via Zoom

Dance Exercise, Nia, Nia online, San Jose Virtual classes, Nia Teacher, Nia Class, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, Nia Technique, Yin Yoga, stretch classes, online exercise, Zoom classes, virtual yoga, City of San Jose online exercise, live classes via Zoom, Nia White Belt training via Zoom

Posted in "Recipes", Food | Tagged: , , , , , | Leave a Comment »

Extra Rich Cheesy Quesadilla

Posted by terrepruitt on November 2, 2020

Since my husband came home with that delicious ricotta cheese recently, I have found other ways to use it, besides just pizza. I put it on and in a lot of things. Here is an easy way to bump up that lunchtime quesadilla:

_______________________________________Dance Exercise, Nia, Nia online, San Jose Virtual classes, Nia Teacher, Nia Class, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, Nia Technique, Yin Yoga, stretch classes, online exercise, Zoom classes, virtual yoga, City of San Jose online exercise, live classes via Zoom, Nia White Belt training via Zoom

Extra Rich Cheesy Quesadilla

1 flour tortilla
1/2 – 3/4 cup shredded cheese
1 tablespoon ricotta
1 tablespoon chopped onion
nutritional yeast

Put tortilla in pan, turn the heat onto medium. Chop some onion. Flip the tortilla over. Spread one half with the ricotta cheese, sprinkle the shredded cheese on the ricotta, sprinkle the onion on the cheese, then sprinkle it all with some nutritional yeast. Fold the tortilla. Heat until golden, then flip.

Serve.  If you like salsa, sour cream, and/or guacamole I am sure they would make a GREAT addition to this!

_______________________________________

I am not one to plate my food fancy. I just wanna eat!

I LOVE this ricotta!

What do you put in you quesadillas?

 

 

 

Dance Exercise, Nia, Nia online, San Jose Virtual classes, Nia Teacher, Nia Class, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, Nia Technique, Yin Yoga, stretch classes, online exercise, Zoom classes, virtual yoga, City of San Jose online exercise, live classes via Zoom, Nia White Belt training via Zoom

Dance Exercise, Nia, Nia online, San Jose Virtual classes, Nia Teacher, Nia Class, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, Nia Technique, Yin Yoga, stretch classes, online exercise, Zoom classes, virtual yoga, City of San Jose online exercise, live classes via Zoom, Nia White Belt training via ZoomDance Exercise, Nia, Nia online, San Jose Virtual classes, Nia Teacher, Nia Class, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, Nia Technique, Yin Yoga, stretch classes, online exercise, Zoom classes, virtual yoga, City of San Jose online exercise, live classes via Zoom, Nia White Belt training via Zoom

 

 

 

 

 

 

 

 

 

 

 

 

Posted in "Recipes", Food | Tagged: , , , | 6 Comments »