1 Tbsp Olive oil or butter
1 Tbsp flour
1/2 cup half n half
1/2 tsp crushed garlic
1 Tbsp fresh parsley or 1 tsp dry parsley
Parmesan cheese

Blend oil and flour in a saucepan, and heat it on medium heat until it’s starting to bubble. Add half n half and cook for a couple of minutes, stirring constantly. Add parsley and garlic and cook for another minute. Add parmesan and remove from heat. Serve over pasta.

When my kids were little, we hardly ever ate red meat.  I finally made a pot roast and for Ali it was truly love at first bite.  He still loves it and often makes it, too – in a pressure cooker since he just can’t wait!

4 lbs. rump roast, sprinkled with salt and pepper
1 Tbsp olive oil
4 onions, cut in quarters
2 cups carrots, cut in bite size chunks
4 stalks celery, cut in bite size chunks
5 large potatoes, scrubbed well and cut into bite size pieces
kosher salt and pepper
1 1/2 Tbsp cornstarch
Beef base

Heat oil in a dutch oven and brown rump roast well, turning to brown all sides. Add a 1/4 – to 1/2 cup water and all veggies. Sprinkle again with salt and pepper. Cover and bake at 325 for 3 hours. Remove from oven, and pull out veggies, and meat. Keep warm. Place dutch oven on stove on low heat and add beef base and enough water to end up with 2 cups of gravy. Add cornstarch to a little water in a cup and stir well. Pour cornstarch slurry into pan, stirring well. Cook on low heat, scraping up any cooked on bits until the gravy thicken. Serve with the veggies and meat.

Ali’s additions:  1 cup red wine, splash of balsamic vinegar and a splash of asian fish sauce.

Super easy dish to make – especially if you’re staying somewhere with limited kitchen supplies, like a cabin.

1 pkg elbow macaroni (can use odds and ends of pasta, too)
salt
1 can of Hormel Turkey Chili Can also use vegeterian chili beans.
1 cup grated Cheddar cheese

Boil pasta in salted water according to label directions. Drain and heat chili in the saucepan. Add pasta and cheese and stir.

I am not a big user of soup mixes – but I really like the Pasta Fagioli recipe from Bean Cuisine.

1 Bean Cuisine Ultima Pasta Fagioli Mix
1 1/2 onions diced and fried, or 3/4 cup Barista (Fried onions)
1 1/2 cups carrots, chopped
1 stalk of leek, cut in half and then in 1/2″ slices
3 tsp garlic puree
7 1/2 cups water
2 Tbsp Beef Base
1 tsp salt
14 ox. can diced Italian tomatoes (used Dei Fratelli with herbs and olive oil)

Add all to a large soup pot and cook for three hours.

2 boneless, skinless chicken breasts, thinly sliced
3 Tbsp cornstarch
4 Tbsp soy sauce

Mix cornstarch and soy sauce, and marinate chicken in it for 15 minutes. Remove chicken with a slotted spoon before cooking.

2 Tbsp peanut oil
1/2 lb. broccoli, cut into small bite-sized pieces
1 medium onion, halved and sliced
1/4 lb. fresh mushrooms, sliced
2 cups bean sprouts, rinsed well
1 cup chicken broth

Heat oil to medium-high, and stir fry chicken until browned. Remove and add broccoli and onion. Stir fry for 2 more minutes. Add mushrooms, sprouts, chicken, chicken broth and remaining marinade and cook five minutes.

Serve over rice.