The Rejoicing Life

Veggie Pasta

Today was a busy day! I had my Azure pickup this evening and nearly forgot about it. I was boiling water for my pasta and thinking about how I would love to add mushrooms to the dish. Then I remembered! It was 5:59, and I was supposed to pick up my groceries at 5:45! 🙈 Thankfully the pick up is minutes away. We rushed over, got our load and made it back home for me to get back to cooking!

This dish is great for a Meatless Monday and super simple to make!

▢ 2c zucchini (fresh or frozen)

▢ 2c yellow squash (fresh or frozen

▢ 1 32oz can diced tomatoes with garlic and Italian seasoning

▢ 2 6oz cans of mushrooms (could do fresh if preferred)

▢ 1.5 lb pasta of choice

▢ EVOO or other oil of choice for sautéing (I used a combo of EVOO, avocado, and a nice pat of pastured butter)

▢ Parmesan

Cook pasta in salted water until al dente. Strain and drizzle with EVOO.

Sauté the zucchini, yellow squash, and mushrooms.

Add tomatoes and heat through.

Mix pasta with veggie blend. Heat through and allow a few minutes for the flavors to marinate.

Serve with shredded Parmesan.

Do you bulk buy? If not, check out Azure! https://www.azurestandard.com/?a_aid=f506a1673e

Chili Cheese Fries

Who doesn’t love warm chili, crisp fries, and sharp cheddar cheese?! At our house this is a comfort meal. I love that I can serve comfort along with ingredients that I trust like local organic beef and organic and non-gmo beans and tomatoes.

As we prep to start our homestead adventure, I can’t wait to can my own veggies—but that’s a story for another day!

Chili Cheese Fries

▢ 1.5 tbsp chili powder

▢ 1.5 tsp cumin

▢ 1 tsp oregano

▢ 1 tsp garlic powder

▢ 1 tsp onion powder

▢ 1 tsp salt

▢ 1 tsp pepper

▢ 2 lb ground meat of choice

▢ 1 16oz can kidney beans

▢ 1 16oz can pinto beans

▢ 1 32oz can diced tomatoes

▢ *potatoes of choice (5lb for our family of 7!)

▢ salt and pepper

▢ oil of choice for frying

▢ shredded sharp cheddar

Brown meat. Drain beans and add along with diced tomatoes. Add seasonings. Simmer and serve hot.

While the chili is simmering, peel and cut potatoes. Be sure potatoes are similarly thickness. Salt and pepper and place in pan with about 1/4 in of oil. Toss to coat and then fry on high heat til tender and browned per preference. Salt again if needed as they finish.

Plate potatoes; top with chili and cheese.

*We use 5lb of yellow potatoes and used about half the chili in one meal. I cooked another batch of potatoes for lunch the next day for the second half of chili.

Welcome!

Hi! I’m Christine. One of my favorite things to do is be a homemaker. And to cook and bake is my pick of the job! Welcome to a place to house my favorite yummy dishes and some other family tidbits.

I do my best to feed my family well. For me, that includes eating as much fresh foods and as much organic and/or non-gmo options as I can find. Where do you source your foods?