Mushroom and Broccoli Alfredo



  • 2 garlic cloves, minced
  • 1 onion, chopped
  • 2 cups broccoli florets
  • 8 ounces baby portobello mushrooms, sliced
  • 4 servings pasta
  • 2 tablespoons butter/margarine
  • 1 cup heavy cream
  • 1 + 1/2 cup grated parmesan cheese
  • salt
  • black pepper


  1. Prepare pasta according to package directions.
  2. Melt butter/margarine in a large nonstick skillet over medium heat. Increase heat to medium high and add garlic, onion, broccoli, and baby portobello. Sauté until tender.
  3. Decrease heat to medium and add heavy cream. Simmer for 3 to 5 minutes. Add parmesan cheese and stir to combine.
  4. Add drained pasta and stir to coat.
  5. Serve and enjoy!

Pasta with Peas and Carrots in White Sauce



  • 4 servings pasta
  • 1 cup milk
  • 2 tablespoons flour
  • 2 tablespoons butter or margarine
  • 1 tablespoon olive oil
  • 2 cups frozen peas and carrots
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • salt
  • black pepper


  1. Prepare pasta according to package directions.
  2. Melt butter in a saucepan over medium heat. After butter has melted, stir in flour until combined and then add milk. Stir until sauce has thickened, about 20 minutes. Season with salt and pepper to taste.
  3. Heat olive oil in a large nonstick skillet over medium high heat. Add garlic and onion and sauté for 3 to 4 minutes. Add frozen peas and carrots and sauté until cooked.
  4. Combine cooked pasta, white sauce, and sautéed vegetables and serve.




  • 2 cans chickpeas, drained
  • 1 onion, chopped
  • 1 tomato, diced
  • 1 medium cucumber, half sliced and half shredded
  • 4 garlic cloves, minced
  • 2 teaspoons cumin
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 teaspoons parsley
  • 2 teaspoons cilantro
  • 6 tablespoons flour
  • pitas
  • 6 ounces plain yogurt
  • 1 tablespoon lemon juice


  1. Preheat oven to 425° F.
  2. In a food processor, combine chickpeas, onion, garlic, cumin, salt, black pepper, parsley, cilantro, and flour. Mix until thoroughly combined and the chickpeas are mashed.
  3. Form 1-inch balls of falafel dough and flatten. Place on a greased baking sheet and bake for 20 minutes. Flip and bake for another 20 minutes.
  4. In a small bowl, mix shredded cucumber with yogurt and lemon juice.
  5. Cut pitas in half to form a pita pocket. Place 3 to 4 baked falafels inside. Top with sliced cucumber, tomato, and sauce.

Adapted from Food Network.

Shepherd’s Pie



  • 2 potatoes, cubed
  • 1 tablespoon milk
  • 2 tablespoons butter or margarine
  • 1 onion, chopped
  • 6 oz baby portobello mushrooms
  • 1 cup frozen peas and carrots
  • 1/2 cup frozen corn
  • 2 cups frozen meatless crumbles
  • 1 cup beef broth
  • 2 tablespoons flour
  • 1 tablespoon Worcestershire sauce
  • rosemary, thyme, salt, and pepper


  1. Preheat the oven to 350º F.
  2. Boil potatoes for 15 minutes or until potatoes are soft. Drain water from potatoes. In a large bowl, mix boiled potatoes with milk and butter until mashed.
  3. Heat a large nonstick skillet over medium-high heat. Sauté meatless crumbles, onion, and mushrooms for 10 minutes.
  4. Add flour, beef broth, and Worcestershire sauce cook for 5 to 10 minutes, until broth has thickened. Season with rosemary, thyme, salt, and pepper, add frozen vegetables and cook for another 5 minutes.
  5. Spoon filling into a casserole dish. Top with mashed potatoes. Bake for 20-30 minutes.

Adapted from Cooking Nook.

Chow Mein


Servings: 4  –  Total time: 20 minutes


  • 4 servings chow mein noodles
  • 1 carrot, julienned
  • 1 onion, julienned
  • 1 cup cabbage
  • 2 cloves of garlic, minced
  • green onions, chopped
  • 1/4 cup soy sauce
  • 1 tablespoon oyster sauce
  • 1/4 teaspoon sesame oil
  • 1 tablespoon sugar


  1. Prepare chow mein noodles according to package directions.
  2. Heat olive oil in a large nonstick skillet over medium heat. Sauté garlic for 1 minute. Add carrot, onion, and cabbage. Sauté while noodles cook.
  3. Mix soy sauce, oyster sauce, sesame oil, and sugar in a small bowl.
  4. Add cooked noodles and sauce to skillet and increase heat to medium-high. Stir to combine and sauté until tender.
  5. Serve and enjoy!

Roasted Butternut Squash Risotto


Servings: 4  –  Total time: 40 minutes


  • 3 cups butternut squash, cubed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 6 cups vegetable broth
  • 2 tablespoons butter or margarine
  • 1 shallot, minced
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 3 cups spinach leaves
  • 1/2 teaspoon black pepper
  • Parmesan cheese


  1. Preheat oven to 400º F.
  2. Heat broth in a medium sauce pan to a simmer. Reduce heat and keep warm.
  3. Place butternut squash in a large roasting pan and drizzle with olive oil, 1/2 teaspoon salt, and black pepper. Mix to coat. Roast for 30 minutes, stirring once after 15 minutes.
  4. Melt butter in a large pot over medium-high heat. Add shallot and 1/2 teaspoon salt and reduce heat to medium. Cook for 3 minutes. Add rice and stir to combine. Increase heat to medium-high and add wine. Cook until liquid is almost evaporated.
  5. Add 1/2 cup of warmed broth to the skillet. Cook, stirring frequently, until broth is almost absorbed. Repeat until rice is tender and sauce is creamy. This should take between 20 and 25 minutes.
  6. Stir in the roasted butternut squash and spinach. Cook until spinach is wilted. Remove from heat, season to taste with salt and black pepper, and serve with Parmesan cheese.



Note: I have an extreme dislike of spicy foods, so I used a minimal amount of chili paste and watered it down with soy sauce. To make the sauce spicier and more authentic, use more chili paste.

Servings: 4  –  Total time: 35 minutes


  • 4 servings sticky rice
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 large carrot, julienned
  • 2 cups cabbage
  • 6 oz spinach
  • 1 teaspoon sesame seeds
  • 4 large eggs
  • 1/3 cup soy sauce
  • 1/2 tablespoon gochujang sauce (chili paste)
  • 1 tablespoon brown sugar
  • 1 tablespoon rice wine
  • 1 tablespoon sesame oil


  1. Prepare sticky rice according to package directions.
  2. In a small bowl, mix soy sauce, brown sugar, rice wine, sesame oil, and grated ginger.
  3. Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic and sauté for 1 minute.
  4. Add carrot, cabbage, spinach to skillet, keeping each in separate areas. Sauté until veggies are softened, about 5 minutes.
  5. Divide cooked sticky rice over 4 bowls. Top rice with cooked vegetables.
  6. Cook eggs sunny side up in skillet. Top rice and veggies with eggs, sesame seeds, and sauce.

Adapted from A Spicy Perspective and Going My Wayz.