Italian Wonderpot: a one-pot winner!

Since Cori introduced me to this recipe, it has been a staple in our meal rotation.  And it's so versatile, because you can make substitutions easily and deliciously.  

• I have used fettucine, penne, bowties, and even angel hair as the pasta.  
• I have made it with shrimp, cooked it with canned clams, used with rotisserie chicken, I've prepared it with Italian sausage and with smoked sausage, and I have even *GASP* served it without any meat (though technically, it's cooked in chicken stock: homemade chicken stock instructions below).  
• Speaking of which, you can swap out the stock for vegetable broth and make it vegetarian
• Use nutritional yeast instead of the parmesan and make it vegan
• I have used frozen spinach instead of fresh--you just add it with the broth instead of at the end (and actually, the original recipe called for 8 ounces of frozen spinach)
• You can use fresh garlic or minced from a jar
• You can leave out the red pepper flakes if your kids don't like "hot" spices
• I have used Italian seasoning blend when I've been out of dry basil (a problem in our house)
• Speaking of basil, the photo below has fresh basil in lieu of spinach, because I had neither fresh nor frozen on that day

Once you have made it a few times, you'll be substituting your own favorite ingredients according to your family's tastes.  Every person in my house is excited when I make Italian Wonderpot, and I usually double the chicken stock and the pasta so there's more to go around. 

I make chicken stock in the InstantPot and freeze until I need it--place a rotisserie chicken carcass in your InstantPot, add water until just covered, and pressure cook for 20 minutes.  Pour stock through sieve, let cool, and freeze in a Tupperware container until you need it for Italian Wonderpot.

I am so glad I finally got the motivation to make a recipe card--this is an easy, delicious, satisfying meal  that needs to be shared!

 

Coconut-Vegetable Curry (with optional shrimp)

This is a vegan recipe, and is also salt-free and contains only 1 tablespoon of oil (coconut oil, which is pretty much the healthiest fat in the world).  If you are not a vegan, you can add some protein and flavor by including shrimp--which always pairs well with coconut.

I prepared my brown rice in my rice cooker (3 cups brown rice + 5 cups water) with a whole tablespoon of Mrs. Dash (garlic and herb blend) and it was a lovely alternative to salt.  I prefer it, in fact--it made my house smell heavenly while it cooked.

The dish is aromatic, savory, and spicy (but not HOT spicy--just herb-spicy), and is very forgiving if you substitute whatever veg you have on hand.  The first time I made it, I used broccoli instead of red bell peppers, and it was delicious.

In addition to being absolutely yummy and satisfying, it's also ridiculously healthy.  Bonus.

Shrimp and Cheese Dip in Bread Bowl

Yum, yum, yummers!  The perfect party food!

Angel Hair Pasta With Shrimp & Basil

One of my favorite dinners ever. I don't think I've served this to anyone who didn't eat until they were stuffed.