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What's resippy you ask? Well... Honestly its just a silly way of spelling recipe that I've been using to label where I store my recipes for years! So it only felt appropriate to carry over here well.
One of my big passions is cooking! I have so many recipes that I’ve saved and modified- as well as ones I’ve learned from family!
This page is not only a reference for me if I ever lose my paper copy, but also a way to share something I love with others! I’ve had a rocky relationship with food in the past and I really do think that having good food you enjoy is so important. Plus cooking and sharing food is such a deep and meaningful way by which we can better understand and care for one another.
I will do my best to source the recipes I share.
Creamy Mushroom Chicken Wild Rice Soup Creamy Tortellini Sausage Soup Mango Smoothie
Pasta Shells Lemon Cream Pasta Mom's Veggie Rice Light Beef and Veggie Soup
CREAMY MUSHROOM CHICKEN WILD RICE SOUP!!!!!
I love this soup! I made this recipe by combining a handful of other similar recipes that I no longer have on hand. Perfect for fall time, perfect for anytime.
Note: For the chicken I like to take 3 boneless chicken thighs and boil them in in a lidded pot with half the broth until shreddable. Then I just strain that broth into the soup when the time comes. I like to do this first thing so it cooks while I get everything else done. Though you could use leftover chicken too or prepare it another way just fine.
Ingredients
-1/4c+1T butter (or to taste)
-1 pound mushrooms, sliced
-zest from 1 lemon
-5+ cloves garlic, mince 2 or 3 leave the rest whole
-1T fresh thyme+ a few whole sprigs
-1 onion, dice half slice the other half
-as many carrots as feels right (i used about 6 pretty small ones), cut in bite size pieces
-1 stalk celery
-6+C chicken broth, depending on how much your rice expands, i use about 8C
-1C dry white wine
-1 bay leaf
-1t paprika
-1/2t crushed red pepper (or to taste)
-1C wild rice (or a blend)
-1.5C shredded chicken
-1C half n half
-1/2C grated parmesan
Directions
1. preheat the oven to 425f
2. melt 1/4C butter. put the mushrooms, sliced onion, thyme sprigs, whole garlic cloves, and lemon zest on a baking sheet lined with parchment paper. pour butter over, mix, and place in oven for 35-45mins until lightly caramelized. check and stir the pan about every 15 mins.
3. mash the roasted garlic with a fork and remove the thyme.
4.melt the remaining butter in a pot over medium hight heat. add the diced onion, carrot, and celery and sauté until softened- about 8-10mins.
5.mix in the minced garlic and thyme, cook about a min or so.
6.add the broth, wine, bay leaf, paprika, crushed red pepper, rice, chicken, and roasted veg+ any butter/ juices. bring to a boil, reduce the heat and simmer covered until the rice is tender. about 20-30 mins depending on the kind of rice.
7.mix in the cream and parm until the cheese has melted.
8. serve and enjoy!! ♡♡
CREAMY TORTELLINI SOUP
Another favorite soup of mine!!!! It comes together super fast and is so so yummy.
This one I adapted from this recipe. I mostly made it so it yields more broth as well as added beans!
Ingredients
-1 T olive oil
-1 lb spicy italian sausages, loose or casing removed. 5 sausage is about a pound
-6 cloves garlic, minced
-1 medium sweet onion, diced
-4 t italian seasoning
-salt and pepper to taste
-3 T flour
-8 cups chicken stock
-2 (8 oz) cans tomato sauce
-1 (9 oz) package refrigerated three cheese tortellini
-bunch kale, stems removed and chopped
-1 bunch fresh basil (i use one of those 5oz packages)
-2/3 cup heavy cream
-2 cans cannellini beans
Directions
1. heat olive oil in a large stockpot over medium heat. add sausage and cook until browned, about 3-5 mins, crumble it as it cooks; drain excess fat.
2. stir in garlic, onion, and italian seasoning. cook, stirring frequently until onions have become translucent, about 2-3 mins; season with salt and pepper to taste.
3. stir in flour until lightly browned, about 1 min
4. gradually stir in chicken stock and tomato sauce. bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 mins
5. stir in tortellini, cover and cook till tender, about 5-7 mins (depending on the boox instructions)
6. stir in kale and basil til wilted. stir in heavy cream and beans until heated through.
7. done ! :)
Mango Smoothie!!
I've been drinking a lotta these lately, they're SO refreshing. Sorry though, it's more of a by feel recipe so I tried my best to give an idea of how much I put in of what.
This makes like two BIG glasses of smoothie, perfect for sharing. Feel free to half the recipe.
Ingredients
-bag frozen mango, 10oz
-half a ripe banana
-can coconut milk
-few spoonfuls of vanilla or coconut yogurt (I've been using like half a thing of siggi's)
-some box coconut milk (or any milk) to thin it out
Directions
1. put everything in blender.
2. blend.
3. is done :)
Pasta SHELLS
This recipe makes a lot of food, it's a good meal that keeps well in the freezer if you have too many leftovers. It makes two batches of shells with two different fillings, simply double one filling recipe if you dont wanna use the other or use half a box of shells if you don't want a whole recipe.
If I recall correctly I got the meat filling from a manacotti recipe and made everything else up.
Ingredients
FILLING 1
- olive oil
- 1 lb italian sausage, casings removed (i like to use spicy)
- 1/2 a onion (finely chopped)
- 3-4 cloves minced garlic
- 15 oz ricotta cheese
- 1 egg
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- teaspoon dried italian seasoning
- sliced spinach if u want
- salt n pepper to taste
FILLING 2
- 15 oz ricotta cheese
- 1 egg
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- lotta sliced spinach
- 1t dried italian seasoning
- 1.5t garlic powder
- salt n pepper to taste
TO PREPARE
- 12oz box jumbo pasta shells
- 2 jars marinara sauce
- 3 cups mozzarella cheese
Directions
1. preheat the oven to 350 f and prepare 2 9x13 baking dishes
for filling 1
2. heat olive oil in a large pan over medium heat. place the sausage in the pan. cook 3-4 mins, breaking up the meat to be very small
3. add the onions to the pan and cook till the onions are softened and the meat is browned.
4. add the garlic, cook another minute or so. take the pan off the heat.
5. place all remaining ingredients into a bowl, add the meat, mix well.
for filling 2
6. mix everything together :)
assembly
7. cook the shells according to the box instructions.
8. spread 1cup sauce over the bottom of the baking dish
9. fill each shell with your filling and place them in one layer in the pan, pour the rest of the sauce jar over the top.
10. repeat for the other filling
11. cover with foil and bake for 20 mins. uncover, sprinkle the cheese over the top and bake for another 10-15 mins- till the cheese is melted and browned
12. enjoy :)
LEMON CREAM SAUCE THAT FUCKS
I love love love this sauce. It's so rich but still fresh- just so delicious. It pairs well with most anything, good with steak, seafood, etc...
Ingredients
- 1 T olive oil
- 4 cloves garlic, roughly minced
- 1 pinch red pepper flakes (sometimes i also sprinkle in dried rosemary or basil if its on hand)
- black pepper to taste
- A pad of butter
- 1 fresh lemon juiced and zested (about 1/3 cup)
- 1 C veggie broth
- 1 1/2 C heavy cream
- sprinkle of some grated parm cheese if youre feeling it
- a box of whatever pasta, i like it with angle hair
- about 1/4 C reserved pasta water
Directions
1. in a large skillet or sauce pan on medium low heat add oil, garlic, and seasonings. heat for several minutes until the garlic is cooked and smells good. slow and low is better as to not burn the garlic. stir in the butter.
2. add the broth, cream, lemon juice, and zest and turn the heat up (medium high).
3. wait till it begins to boil and turn it down to simmer- throw in cheese at anytime here- and let reduce until it's thick enough to your liking and the oil no longer seperates from the sauce.
4. right before serving mix in the reserved pasta water to thin it, no need to use the whole 1/4C just get the consistancy you like.
Mom's Veggie Rice!!
This is my mom's recipe, and she very much cooks by feel and instinct. I wrote down this recipe while watching her make it so some bits are a bit vague, sorry! Do your best, I believe in you!
Ingredients
- 1.5 C rice prepared to your rices intructions, add chicken bouillon and butter in water (or use chicken broth and butter)
seasonings by feel and taste
- garlic powder
- onion powder
- seasoning salt 1/2 t
- powder thyme, a generous sprinkle
- cayenne sprinkle
- paprika
- black pepper
- fresh basil
- small bunch italian parsely, chopped small
- half onion minced
- 2-3 garlic minced
- 2 T reserved oil from marinated artichoke hearts.
cut into very small cubes, about equal parts
- 3 or so mushrooms
- celery
- 1/2 zucchini
- marinated artichoke hearts
- sundried tomatoes
- fresh blanched skinned and deseeded tomato
- broccoli
Directions
1. heat a deep pan on medium high with a T of oil and butter each.
2. cook onion 45 seconds, until translucent.
3. add garlic, cook 30 seconds
4. add mushroom, cook 45 seconds
5. 2 T artichoke oil
6. add celery and broccoli, cook 30 seconds
7. add zucchini, cook 30 seconds
8. add dry seasonings
9. add sundried tomatoes and artichoke just till warm
10. add the fresh herbs
11. add rice, toss to combine. you might not need all the rice you have, try not to overpower the veg with the ammount of rice.
12. stir in fresh tomato.
Beef and Veggie Soup !
This used to be a weight watchers veggie soup recipe that I think my mom altered. It's a thin broth soup but super flavorful and with so much veggie goodness!!
Ingredients
- beef, cubed (I usually use a london broil, I'd have to guess they're usually around under two pounds? can use what ever cut probably.)
- olive oil
- garlic powder
- red pepper
- pepper
- salt
- 12 ish cups beef broth (like 3 32oz boxes)
- 1 1/3 cup sliced carrot
- half an onion, diced
- 4 cloves garlic, minced
- 1 cup green beans, cut in 1in lengths
- 2-3 potatoes, cubed
- 1 cup mushroom, thickly sliced
- 2 sticks celery, sliced
- 5 T tomato paste
- 1 1/4 t dried basil
- 3/4 t dried oregano
- 3/4 t salt
- 3 cups cabbage, cut in squares
- 1 diced zucchini
Directions
1. in a medium saucepan cook beef on medium heat in about 2 batches with 1T olive oil, some garlic powder, cayenne, pepper, and a little salt. return all beef to pan and add 1 box of broth, let stew on medium low while you prepare the other ingredients.
2. in a large saucepan, sauté the carrots for about 5 mins
3. add the onion, garlic, and beans, sauté for another 5 mins
4. add the potato, mushroom, and celery, another 5 mins
5. pour in the remaining broth + the broth with the meat. add the tomato paste, basil, oregano, salt, and cabbage. let simmer covered for about 15 mins- until the potato and carrots are tender.
6. stir in the zucchini and cook 3-4 mins.
7. enjoy :)
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