In celebration of Saint Patrick's Day, the theme for this week's episode is green. Dark, leafy greens are some of my favorite vegetables and are great in the winter when there are not as many fresh vegetables available. While the recipes this week are not primarily Irish recipes or Irish foods, most of them contain kale, chard, cabbage or other leafy greens.  The recipes discussed in this episode include gomen (Ethiopian collard greens), loaded colcannon (an Irish dish made with mashed potatoes and greens), egg boats, cheesy oregano chicken and broccoli pesto panini, one pan pizza pasta, and blackberry blueberry crumb pie (in celebration of Pi day).  I didn't follow these recipes to the word, but I used them as inspiration and reference. You can find them here: Gomen (Ethiopian Collard Greens) - The Daring Gourmet Loaded Colcannon - The Daring Gourmet Baked Cheddar Everything Pesto Egg Boats - Half Baked Harvest Cheesy Oregano Chicken and Broccoli Pesto Panini - Half Baked Harvest Cookbook by Tieghan Gerard One Pot Pizza Pasta Bake  - Damn Delicious Blackberry-Blueberry Crumb Pie - Smitten Kitchen   Recipe for My Pizza Pasta Ingredients 1 tablespoon olive oil half a white onion, diced two garlic cloves, minced 4 oz of pepperoni, divided 1 cup of tomato sauce 1 and a half cups of chicken broth (you can use any broth here) 8 ounces of penne pasta (you can use any small pasta shape) salt and black pepper 1 cup of shredded, low-moisture mozzarella cheese Directions 1. Preheat your oven to broil. If your oven has two broiler settings, choose the lower one.  2. Heat olive oil in a large heat proof skillet over medium heat. Add onion and cook until translucent, about 5-7 minutes. Add garlic and half the pepperoni and cook for about one minute or until fragrant.  3. Stir in tomato sauce, broth, and pasta. Season with salt and pepper to your taste. Bring to a boil, cover, and reduce heat to a simmer. Cook until pasta is cooked through, about 12 minutes.  4. Remove from heat. Add shredded mozzarella and remaining pepperoni. Place under the broiler and cook until cheese is melted and golden, about four minutes.  5. Serve immediately.    What I'm Cooking for Dinner is a food podcast focused on simple ingredients, family cooking, and cooking on a budget with limited ingredients. I casually discuss the challenges of cooking for a family and how I manage to put dinner on the table every night with as minimal drama as possible. I don't shy away from the mistakes I make in the kitchen, recipes that don't work for me and why, and how I adapt ready-made products into a healthy, well-balanced and tasty meal. I'm obsessed with trying new recipes and new products, especially Trader Joe's limited seasonal products.    "River in the Pines" by Adam Moffett is licensed under CC-BY-4.0.

Who doesn't love chocolate? In this week's episode, I am joined by my husband Al to enjoy some local chocolate products from Lillie Belle Farms chocolates in Central Point, Oregon. Lillie Belle Farms chocolates can be purchased online, from their store in Central Point, Oregon or in select grocery stores in the Pacific Northwest.    What I'm Cooking for Dinner is a food podcast focused on simple ingredients, family cooking, and cooking on a budget with limited ingredients. I casually discuss the challenges of cooking for a family and how I manage to put dinner on the table every night with as minimal drama as possible. I don't shy away from the mistakes I make in the kitchen, recipes that don't work for me and why, and how I adapt ready-made products into a healthy, well-balanced and tasty meal. I'm obsessed with trying new recipes and new products, especially Trader Joe's limited seasonal products.    "River in the Pines" by Adam Moffett is licensed under CC-BY-4.0.

This week's episode is part two of my conversation with personal cook and cooking instructor Adam Wisnewski from Breakfast, Life and Dinner. You can find Adam at breakfastlifedinner.com or using the hashtag #confidenceinthekitchen.    What I'm Cooking for Dinner is a food podcast focused on simple ingredients, family cooking, and cooking on a budget with limited ingredients. I casually discuss the challenges of cooking for a family and how I manage to put dinner on the table every night with as minimal drama as possible. I don't shy away from the mistakes I make in the kitchen, recipes that don't work for me and why, and how I adapt ready-made products into a healthy, well-balanced and tasty meal. I'm obsessed with trying new recipes and new products, especially Trader Joe's limited seasonal products.    "River in the Pines" by Adam Moffett is licensed under CC-BY-4.0.

In this week's episode, I have a special guest, Adam Wisnewski, from Breakfast, Life and Dinner. You can find Adam at Breakfast, Life, and Dinner.   What I'm Cooking for Dinner is a food podcast focused on simple ingredients, family cooking, and cooking on a budget with limited ingredients. I casually discuss the challenges of cooking for a family and how I manage to put dinner on the table every night with as minimal drama as possible. I don't shy away from the mistakes I make in the kitchen, recipes that don't work for me and why, and how I adapt ready-made products into a healthy, well-balanced and tasty meal. I'm obsessed with trying new recipes and new products, especially Trader Joe's limited seasonal products.    "River in the Pines" by Adam Moffett is licensed under CC-BY-4.0.

In this week's episode, I talk about mini meatball subs, tater tot casserole, Thai coconut curry ramen, five minute eggs with soy sauce and scallions, and breakfast on a stick.  You can find the recipes from this week's episode here: Mini Italian Meatball Subs from Damn Delicious Thai Coconut Curry Ramen from Damn Delicious 5-Min Eggs with Soy Sauce & Scallions from The Woks of Life Breakfast on a Stick from Kids in the Kitchen in Highlights Magazine If you don't subscribe to Highlights Magazine, you can find the recipes they publish on their website (follow the link above). These recipes are a great way to get kids involved in cooking. Getting your kids involved in the kitchen is great because it can help them see what goes into their food, discuss nutrition, work on math and reading skills, and work on hand-eye coordination. The recipes from Highlights Magazine are easy and kid friendly without being junk food.    What I'm Cooking for Dinner is a food podcast focused on simple ingredients, family cooking, and cooking on a budget with limited ingredients. I casually discuss the challenges of cooking for a family and how I manage to put dinner on the table every night with as minimal drama as possible. I don't shy away from the mistakes I make in the kitchen, recipes that don't work for me and why, and how I adapt ready-made products into a healthy, well-balanced and tasty meal. I'm obsessed with trying new recipes and new products, especially Trader Joe's limited seasonal products.    "River in the Pines" by Adam Moffett is licensed under CC-BY-4.0.

In this episode, I talk about sweet and sour pork ribs with pineapple sauce, kalua pork spring rolls from Trader Joe's, purple cauliflower quesadillas, lentils with bacon, fish nuggets from Trader Joe's and poppy seed lemon cake.  You can find the recipes from this episode here: Sweet and Sour Pork Ribs with Pineapple Sauce from the Vietnamese Market Cookbook: Spicy Sour Sweet by Van Tran and Anh Vu Purple Cauliflower Quesadillas from the Berkeley Bowl Cookbook  Lentils with Bacon from German Traditional Cooking  Poppy Seed Lemon Cake from Smitten Kitchen What I'm Cooking for Dinner is a food podcast focused on simple ingredients, family cooking, and cooking on a budget with limited ingredients. I casually discuss the challenges of cooking for a family and how I manage to put dinner on the table every night with as minimal drama as possible. I don't shy away from the mistakes I make in the kitchen, recipes that don't work for me and why, and how I adapt ready-made products into a healthy, well-balanced and tasty meal. I'm obsessed with trying new recipes and new products, especially Trader Joe's limited seasonal products.    "River in the Pines" by Adam Moffett is licensed under CC-BY-4.0.

In this week's episode, I discuss spanakopita, spaghetti with chickpeas, and tuna rice bowls.  You can find the recipes discussed in this episode here: Spanakopita from Smitten Kitchen Filo Dough from Olive and Mango Spaghetti with Chickpeas from Smitten Kitchen Tuna Rice Bowls from Dinner For Everyone by Mark Bittman What I'm Cooking for Dinner is a food podcast focused on simple ingredients, family cooking, and cooking on a budget with limited ingredients. I casually discuss the challenges of cooking for a family and how I manage to put dinner on the table every night with as minimal drama as possible. I don't shy away from the mistakes I make in the kitchen, recipes that don't work for me and why, and how I adapt ready-made products into a healthy, well-balanced and tasty meal. I'm obsessed with trying new recipes and new products, especially Trader Joe's limited seasonal products.    "River in the Pines" by Adam Moffett is licensed under CC-BY-4.0.

In this week's episode, I discuss our recent trip to the Rogue Creamery farm, butterflying a chicken, and using up leftovers in a lentil salad.  The Rogue Creamery farm is located outside Grants Pass, Oregon and their free dairy farm tour is a great weekend activity for families, especially if you are a cheese lover like me. The Rogue Creamery won the World's Best Cheese in 2020 for their Rogue River Blue, but all of their cheeses are excellent. You can find their cheeses on their website, at their store in Central Point, Oregon or at specialty grocery stores in the Pacific Northwest.  In this episode, I discuss J. Kenji Lopez-Alt's The Food Lab, which is a tome dedicated to the science of home cooking. If you want to learn more about the science behind what you are cooking, I highly recommend this cookbook. You can find it here: The Food Lab. Lastly, in this episode, I discuss making a lentil salad with leftovers. I was inspired by the My Favorite Lentil Salad recipe from Smitten Kitchen.    What I'm Cooking for Dinner is a food podcast focused on simple ingredients, family cooking, and cooking on a budget with limited ingredients. I casually discuss the challenges of cooking for a family and how I manage to put dinner on the table every night with as minimal drama as possible. I don't shy away from the mistakes I make in the kitchen, recipes that don't work for me and why, and how I adapt ready-made products into a healthy, well-balanced and tasty meal. I'm obsessed with trying new recipes and new products, especially Trader Joe's limited seasonal products. 

In this episode, I will be talking about pork vindaloo, strawberry tart, crispy tacos, pasta bakes, mustard soy salmon, and beef flautas.  Here is where you can find the recipes mentioned in this episode: Vindaloo from Recipe Tin Eats  Punked Strawberry Tart from Smitten Kitchen Everyday Classic Crispy Tacos from Homesick Texan What I'm Cooking for Dinner is a food podcast focused on simple ingredients, family cooking, and cooking on a budget with limited ingredients. I casually discuss the challenges of cooking for a family and how I manage to put dinner on the table every night with as minimal drama as possible. I don't shy away from the mistakes I make in the kitchen, recipes that don't work for me and why, and how I adapt ready-made products into a healthy, well-balanced and tasty meal. I'm obsessed with trying new recipes and new products, especially Trader Joe's limited seasonal products.