Cooking with Barry & Meta341 recipes
Cooking with Barry & Meta
Italian-style Stuffed Zucchini + use the extra sauce over pasta
Italian-style Stuffed Zucchini over brown rice Still more zucchini .
Beef in 30—Beef Picadillo Stuffed Acorn Squash
I picked up a beef cookbook, "Thirty Meals in 30 Minutes" in a booth set up during Abilene's 150th celebration of The Chisholm Trail.
Spaghetti Squash with Sausage & Veggies
I've never met a carb that I didn't like! It's a saying that applies to me! However, I didn't even miss the carbs in this veggie based me.
Spinach & Roasted Beet Salad -- perfect for Fall!
Plenty of nutrients in this end-of-the season salad — it's perfect for Fall! Add as much or as little of each ingredient as you prefer.
Silky Gingered Zucchini Soup -- dairy free
It looks creamy, it tastes creamy, but there is no cream in this Silky Gingered Zucchini Soup.
Winning Walnut Pumpkin Pie from Salina Journal’s 2017 Smoky Hill Currents Holiday Edition
Barry and I were judges for the 2017 Salina Journal holiday cooking contest.
Pumpkin Cinnamon Rolls - Red Drummond's recipe
Theresa Stroda recommended this recipe from Ree Drummond .
Eating Well's - Cauliflower Steaks with Parmesan Cauliflower Rice & Romesco
Barry eyed this recipe in the January/February 2018 edition of Eating Well magazine and immediately purchased a head of cauliflower.
White Bean & Swiss Chard Soup
The Farmers Market and Food Network were the inspirations for last night’s soup.
Lentil Shepherd’s Pie -- vegetarian comfort food in a dish!
The rest of our Farmers Market Swiss chard and leftover mashed potatoes were the inspiration for this vegetarian-based Shepherd’s Pie.
Quick Curried Chickpeas with Spinach – Vegan & Gluten-free
This quick-to-make one dish meal takes less than 30 minutes to prepare and is packed with flavor and nutrients.
Bread & Butter Pickles, Refrigerator-style
Barry's garden is lush and the cucumber plants are very productive .
