Tag: Onions

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Sarson da Saag, Makki di Roti

**Note: Original post created Jul 2017.  Updated October 2021**

The first time I was introduced to this traditional Punjabi meal was during my wedding planning. My husband and in-laws requested that this be on the menu somewhere. I didn’t understand what it was or the goodness of it until quite a bit later (much later than my wedding). Of course, during my wedding, I didn’t remember eating or tasting anything with so much going on. After I got married, I remember my mother-in-law making it a few times for my husband and seeing the pure joy on his face as he ate the Saag and Roti. I felt, wow, such a simple meal (for Indian food) and yet it brings him so much happiness. Of course I decided to try it out on my own.

I am always told, even to this day, how this is supposed to be a really hard recipe to master. I’m definitely not making it the way my mother-in-law does, but my shortcut recipe has managed to impress her, my husband and my daughter! As they say, a way to a man’s heart is through his stomach. I’m already in my hubby’s heart, but this is one recipe that guarantees a spot for any of you out there looking to impress your significant other.

Sarson da Saag is basically a vegetable dish made of Mustard Greens. It is very earthy in taste and rich not only in flavor but nutrients also. Mustard Greens provide an abundance of potassium and Vitamins K, A, C, and E. Traditionally, it is cooked in water and hand churned until you get the creamy, buttery consistency. If I had the time, I might try it. But since I don’t, I obviously created a shortcut (my handy dandy blender). Try it out and tell me what you think:

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The saag tastes great on its own, but man does it just go a whole other level with Makki di Roti. Makki di Roti is basically corn bread. It’s not your traditional Roti that is usually soft and pliable. This is a bit thicker and can hold all that saag without getting the roti soggy. One more thing – Makki di Roti is typically made by flattening the dough between the palms. I am using a different technique by placing the dough in between a ziploc bag and rolling it out with a rolling pin. This just works better for me.

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Looking for more Indian recipes?  Check out some of these:
Sprouted Moong Beans Sabzi Gujarati Style
Instant Pot Rajma (Kidney Beans)
Methi Thepla
Instant Pot Kali Dal
Avocado Roti

Sarson da Saag, Makki di Roti

Sarson da Saag, Makki di Roti
Rate this recipe
|
0 ratings
Sapna
October 20, 2021
by Sapna
Cuisine Punjabi
Category Indian Vegetarian
Persons
4
Prep Time
30 minutes
Cook Time
45 minutes
Total Time
1 hour, 15 minutes

Ingredients

For the Sarson da Saag:

  • 2 bunches of Mustard Greens, stems removed, coarsely chopped
  • 1 bunch spinach
  • 1 med red onion, chopped
  • 4 garlic cloves, minced
  • 1inch knob of ginger, grated
  • 1 Tbsp salt
  • 2 Tbsp EVOO
  • 2 Tbsp Corn meal

For the Makki di Roti:

Instructions

For the Saag:

  1. In a deep non-stick pot, heat 1 Tbsp EVOO. Add in onions and sauté til they are translucent. Add in the ginger and garlic and sauté for 1 minute.
  2. Add in the mustard leaves and sprinkle with ½ Tbsp salt. Mix in well and when they start to shrink, add in the spinach. Sprinkle the spinach with the remaining salt. Mix in well until all the greens have shrunk and started to cook. Add in the corn meal.
  3. When the corn meal has mixed in well and the greens are cooked, turn off stove and place the mixture into a blender. Pulse until you have a smooth and creamy texture.
  4. In the same pot, add 1 Tbsp EVOO and the blended mixture. Cook on low heat for 2-3 minutes.

For the Roti:

  1. In a bowl, add the corn flour and mix in the carom seeds. Add cold water a little at a time while kneading the dough. You want the dough to be a little soft and sticky but not wet. It should form in your hands without falling apart.
  2. Divide the dough equally into balls. Place one inside a plastic ziploc and roll with a rolling pin into a flat tortilla shape.
  3. On high heat, place a little EVOO on a tava/frying pan. Add the roti and cook for a few minutes. Add a little oil on the top and flip to cook on the other side.
  4. Serve hot!
  5. Enjoy your Sarson da Saag and Makki di Roti.

Tags

Corn Flour,
Gluten Free,
Makki di Roti,
Mustard Greens,
Onions,
Punjabi,
Sarson da Saag,
Spinach,
Sustainable,
Vegan,
vegetarian,
Winter Greens
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Poblano Pav Bhaji Burger Yum

**Originally published Jun 2017, edited and updated Feb 2021.

Poblano What?!  A burger with Pav Bhaji?! Yep you heard it right.  A Pav Bhaji Burger….. with Poblano Peppers.  Pav Bhaji is a very popular dish in India and among Indians everywhere in the world.  Back in the 1800’s, workers would take leftover veggies and turn it into a curry.  These workers usually could not afford much so they became creative.  I piggy backed on that creativity and put my own spin to a classic Indian dish. Continue reading “Poblano Pav Bhaji Burger Yum “ →

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Roasted Garden Salad

I don’t like to labor over big meals during the summer time – I’d rather spend my time outdoors!  To me, summertime is all about simple but filling foods and clean eating so I can enjoy the sun as much as possible.
This salad is just that.  It’s refreshingly light, satisfying, healthy, easy, and best of all, I can do it within 20 minutes!

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It truly is a one pan deal – all you have to do is line all the veggies in the pan, roast them in the oven and voila!
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I added in some roasted chickpeas for crunch and protein… let me tell you this completed the salad in the best way possible.
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Ingredients:
1lb fresh arugula
1 Bell Pepper
1 Onion
1 Zucchini
1 Yellow Squash
1 14oz can of Garbanzo beans, drained and rinsed
1 Tbsp Italian Seasoning
2 tsp smoked paprika
2 tsp Balsamic Vinegar
Salt to taste
Pepper to taste

Directions:
Heat oven to 350ºF.  Sliced all veggies and line in a baking sheet.  Drizzle with EVOO, add salt, pepper and Italian seasoning.  Mix well so all the veggies are equally seasoned.

Meanwhile, in another tray, spread out garbanzo beans in a flat layer.  Drizzle with EVOO, add salt and pepper and toss to coat evenly.  Sprinkle paprika on the top but don’t mix it.

Bake veggies for 20 minutes and beans for 20-25 minutes.  In a bowl, add arugula.  when veggies and beans are done, add them to the arugula.  Drizzle EVOO lightly, add balsamic vinegar, salt and pepper and toss.  Enjoy this salad as much as I do!

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Polenta & Veggie Pot Pie

I love rainy days!  All I want to do is curl up with a blanket in front of the fireplace, read a book with a cup of chai in my hand.  That probably won’t happen till my kids are off to school.

In the meantime, I decided to put together a hearty stew that warms you from your fingers to your toes.  I took the stew a little further and decided to put a spin on it.  I made cute pot pies but instead of the traditional pastry shell, I used polenta and cheese for the crust.  It tasted so delicious, the creamy polenta and the melted cheese just got all of us, especially my daughter hooked!

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I have these cute little Le Creuset cocottes that I got as a gift from our close friends a few years ago and thought my 2.5 year old will get a kick out of eating from it.  And boy was I right!  She insisted on eating her leftovers the next day from these adorable pots!  I was just happy she loved the stew as much as the cocottes!

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I hope these warm you up on a cold rainy (or snowy) day like it did us!

Ingredients:
½ onion, chopped finely
1c cubed butternut squash
1 jalapeño, seeded and chopped
2 cloves garlic, minced
1 14.5oz can black beans, drained and rinsed
¼c AP flour
2Tbsp tomato paste
2Tbsp cayenne pepper
1tsp smoked paprika
1tsp cumin powder
¼tsp oregano
½tsp salt (or to taste)
¼tsp ground black pepper
2c veggie broth
1Tbsp Sriracha sauce
¼c milk
2Tbsp EVOO

For the Polenta:
2c Veggie Broth
2c milk
1c Polenta
¼tsp salt
¼tsp pepper
3Tbsp Butter
3oz sharp cheddar cheese, shredded

Directions:
Preheat oven to 400ºF.

In a nonstick pan, over medium heat, add EVOO.  Once the oil is heated, add onions and sauté for a couple of minutes.  Add garlic and cook for another 30 seconds.  Now add the butternut squash and for about 10 minutes or until it becomes tender.  Make sure you don’t over cook it as the squash can get a mushy texture.  Add in all the dry spices and mix well.  Cook with the spices for a 1-2 minutes so they bloom and flavor the squash.  Now, sprinkle in the flour.  Stir for about 3 minutes so the flour cooks.  If the flour doesn’t cook through, you’ll be able to taste a raw, gritty flavor which is so unappetizing.  Add the veggie broth, tomato paste, and Sriracha, raise to a simmer and cook until it has thickened.  Once it has thickened, add in the milk and black beans.  Cook for another 5 minutes.  Taste and adjust for salt.

Spoon the mixture into 4 individual baking dishes or one pie pan and place on a baking sheet with a 2 inch lip.

For the polenta, add the veggie broth and milk in a saucepan and bring to a boil.  Lower the heat and whisk in the polenta slowly.  If you add it all at once, the polenta will be lumpy and not cook through.  Keep stirring until the polenta thickens, approximately 10-12 minutes.  Add in the butter and season with salt and pepper.  Spoon the polenta over the pot pie filling and top with cheese.

Bake in the oven for about 18-20 minutes or until the polenta is golden brown and the cheese is melted.
Remove from oven, garnish with fresh parsley and let it warm you to your toes as you dig in to this deliciousness!

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Palak Paneer

Palak paneer is one of my husband’s favorite dishes, and recently becoming one of my daughter’s favorite dishes too.  This is a win-win recipe for me because it’s full of iron. calcium, protein, and fiber.  The fact that my toddler will gobble it up…. score for Mom!
Here’s my quick and easy version.  Hope you enjoy it!

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Blanching spinach is pretty easy (though I have to admit, I was intimidated the first time I heard of the process).  Simply dunk the spinach leaves in boiling water for about 3 minutes and using a slotted spoon (so there’s not much excess hot water tagging along with the spinach), pull out the spinach and again dunk them in a bowl of ice water.  This blanching process cooks the spinach without wilting it and keeping intact it’s beautiful, vibrant green color.  Pretty cool, huh!

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Tomatoes and onions are part of most Indian dishes. I love using this duo to test out various spice combinations for new or upgraded recipes!

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Ingredients:
For the Spinach Puree:
9 oz fresh spinach
1-2 green chilies (depending on your spice level)
3 garlic cloves
½” ginger knob
3c boiling water

For the Gravy:
1 small onion, finely chopped
1 small tomato, finely chopped
4 cloves garlic, minced
½tsp cumin seeds
¼tsp turmeric powder
½tsp cayenne pepper
½tsp garam masala
pinch of hing
1 bay leaf
7oz paneer, cubed
1Tbsp EVOO
Salt to taste

Directions:
For the Spinach Pureé:
Blanch the spinach and make sure to drain it of any excess water.  Add it to the blender with garlic cloves, ginger, and green chilies.  Blend to a smooth puree and set aside.

For the gravy:
In a nonstick pot, heat oil and add cumin seeds.  Once they start to splutter, add the hing (asafoetida) and bay leaf, and sauté for 30 seconds.  Add the onions and sauté until they are lightly golden.  Add in the garlic and cook for 30 seconds.  Make sure you don’t brown the garlic as the aroma and the taste will cook off.  Add the chopped tomatoes and cook until the water starts to separate.  At this point, add in cayenne pepper, garam masala and turmeric and mix well.  Add in the spinach puree and mix well.  Add in the salt and mix well.  Cook for about 8-10 minutes to make sure the spinach is cooked, and the gravy thickens.  Add in the paneer and mix well.  Cook for 2 minutes so the paneer cubes can become softer.

Serve hot with Naan or Rice.  Enjoy!

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Chicken & Rice Soup

Having a toddler who goes to daycare means germs, constant runny noses and lots of cuddles.  As a mom, I also have to think of foods that comfort her, taste good when she’s not feeling well and is something nutritious to help her get better soon.   What better than chicken and rice soup that is quick to make when your 2 year old won’t let you go but packed with protein, vitamin C and fiber.
I used some short cuts that I’ll show you along the way.  I hope you make some and enjoy a bowl of good comfort.

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Boil chicken stock and add a chicken breast to it.  Bring to a boil then reduce heat and let it simmer for 25 minutes.  After 25 minutes, take the chicken breast out and shred.  Set it aside.

Chop some onions and red bell pepper and set aside (did you know that 1 cup of red bell pepper has 3 times the Vit. C that 1 orange has!).

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In a non-stick skillet, melt the butter (maybe not that healthy ….)

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Add flour and mix well.

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Mix the flour and butter well until it turns golden brown.  You’ll be able to smell the golden deliciousness.  It’s very important to let the flour cook through otherwise you’ll have a grainy flavor that no one really wants to eat.

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Add some turmeric to this.   Did you know turmeric is a great natural healer?  Among other things, it’s an anti-inflammatory plant and strengthens the immune system.  Pretty much what I need for my toddler when she’s not feeling well.

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Add the onions and bell peppers and sauté for a few minutes on high heat.
Add the veggies to the stock pot and stir well.  Add the chicken back to the stock pot also.

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This is my secret!  Ready made rice.  Not only is it rice – it’s brown/red rice, with kale….. and chia seeds!  This is my cheat.  I save time by not making rice on the side but it’s healthy and readily available in most grocery stores.  Add this pouch to the stockpot and stir well.

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Add a small pinch of salt and pepper.  I didn’t add too much seasoning as the chicken stock tends to have a lot of sodium already.   Let the soup simmer for about 8-10 minutes so the flavors mix in well.  Serve hot and enjoy!

Ingredients:
6 cups chicken stock
1 whole chicken breast
2 Tbsp butter
2 Tbsp flour
1  tsp turmeric
1 red bell pepper, chopped
1 medium onion, chopped
1 pouch Seeds of Change Rice
salt & pepper to taste

Directions:
Boil the chicken stock and add a chicken breast to it.  Bring to a boil then reduce heat and let it simmer for 25 minutes.  After 25 minutes, take the chicken breast out and shred.  Set it aside.
In a non-stick skillet, melt the butter and flour to it.  Stir constantly and mix well until the flour is cooked.  Add turmeric to it and mix well to cook.  Add the onions and bell peppers and sauté for 2-3 minutes.  Add the onions and bell peppers to the stock pot and mix.  Also add in the chicken and rice to the stockpot and simmer on medium heat for 8-10 minutes.  Season with salt and pepper.

Serve hot and enjoy!

Sapna2 Comments

Lamb Tagine

One of my favorite wedding gifts was from one of my closest friends Christine.  A Moroccan tagine.  When I first opened the box and saw it, I was fascinated by this shallow pot and cone shaped cover.  I thought, how do I cook anything in here?  3 years later, it’s become one of my prized kitchen accessories. (This particular time, I ended up using the casserole dish because of the amount I was making, otherwise, the tagine is perfect for 2-3 servings)

wp-1473223031998.jpgThis Lamb Tagine is a favorite in my household.  Juicy, tender meat falling off the bone with each bite.  Fresh figs and Asian Pears to add just the right hint of sweetness to the dish.  A chermoula spicy enough to wake up your palate.  How can you go wrong?  It takes a while to make, but worth every second of the wait.

First, you want to make the chermoula to marinate the lamb in.  Chermoula is a marinade usually made from herbs, oil, and spices.  This one is made from Parsley, EVOO, garlic, lemon juice, spices and jalapeño to add a little kick.  Try to give your lamb at least 6 hours to marinate, overnight if you can.  The lemon juice in the chermoula is important as it will help break down the proteins in the lamb and make it more tender.

wp-1473223031673.jpgDoesn’t that vibrant and green chermoula look gorgeous?!

About 10 minutes before you are ready to cook the lamb, chop the figs and onions.  These are going to help make the basis of your “stew”.

The lamb will go on top and the whole dish will go in the oven for 1.5 hours.  At the end of the two hours, browned pears will top the lamb and in it goes into the oven for another 30 minutes.
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The result…. delicious, tender, juicy lamb with figs and prunes melting in your mouth.  It’s a pretty easy recipe that looks like you deserve a Michelin star for!

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Hope you enjoy it!

Ingredients:
3 shoulder of lamb on the bone
2 Tbsp ghee
1 red onion, chopped into wedges
1 c pitted prunes
1.2 c fresh figs, halved (can replace with dried figs if fresh not available)
3 Tbsp butter
1 large Asian pear, chopped into wedges

For the Chermoula:
3 garlic cloves, chopped
2 jalapeños
1 small bunch of parsley
fresh squeezed juice of 1 lemon
1 1/2 tsp cumin
4 Tbsp EVOO
1 tsp salt

Directions:
Put all the ingredients in a food processor and blend to make a coarse paste.  Make small incisions in the lamb and rub the chermoula into the meat.  Cover and leave in fridge overnight, or at least a minimum of 6 hours for the proteins in the meat to break down.

Preheat oven to 350ºF.

Over medium flame, heat ghee in the tagine or stoneware casserole dish.  Add the lamb and brown for about 3 minutes on each side.  Set lamb aside on a separate plate and in the same ghee, add the leftover chermoula, onions, prunes, and figs.  Sauté for about 3 minutes, then add 1 cup of water.  Add the browned lamb back into the tagine/casserole dish and cover.  Bake for 1.5 hours.

About 5 minutes pulling the lamb out of the oven, melt butter in a pan and add the Asian pears.  Sauté till golden brown.  Return lamb to oven for another 30 minutes.

Serve lamb immediately with Buttery Couscous.

Sapna2 Comments

Lal Murgh (Red Chicken)

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I haven’t cooked Indian food in a while because it needs some good time and attention to come out perfect and those are two things I don’t have in abundance these days.  So I decided that needed to change and I needed to create something easy but vibrant and delicious, with lots of flavor.  The spices in this red chicken pack a great punch with an array of flavors and the meat is nice and tender from being marinated even for just a short time.  The best part, the spice mix I used is the Butter Chicken spice mix you get at any Indian grocery store – so easy and time saving!
One of my favorite ways to prep meat is to marinate them.  Did you know that marinating meats helps slow down the growth of bacteria?  Also, based on the ingredient you’re marinating you’re meat with, it affects in a different way.  For example, I’ve used citrus which is known to tenderize the meat and lock in the moisture when you’re cooking it.  Hope your chicken turns out juicy like mine did!

Chop up a boneless, skinless, chicken breast into cubes.  Set them in a container and add in a little spice mix, a splash of lemon juice, and some water.  Mix the chicken well, cover it, and let it marinate for at least 1 hour.  Doesn’t that just look gorgeous?!
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When you’re ready to cook the chicken, heat a little oil in a non-stick skillet over medium heat.  Add some red onions and sauté for a couple of minutes.
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Add in some grated ginger and minced garlic.  Oh, the smell of that garlic!
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Sauté all of the above for a couple of minutes, then add in the tomatoes.
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Mix well, and cook everything for 5-10 minutes. You’ll notice the tomatoes softening and the oil separating.  They should look something like this:
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Finally, add in the marinated chicken and mix well.  Cook it for about 7 minutes or until done.
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For the chicken marinade:
1 skinless, boneless chicken breast, chopped into 1 inch cubes
2Tbsp lemon juice
1Tbsp spice mix
1/3c water

To cook the chicken:
1Tbsp EVOO
1/3c finely chopped onions
1 garlic clove, minced
2tsp grated ginger
2 tomatoes, chopped finely

In a bowl, mix together the chicken, lemon juice, butter chicken spice mix, and water.  Toss well to coat all the chicken pieces evenly.  Cover and refrigerate for at least 1 hour.

To cook the chicken, heat the oil in a non-stick skillet over medium heat.  Add the onions and sauté for 2-3 minutes.  Add in the garlic and ginger and cook for another couple of minutes.  Finally, add in the tomatoes and mix well.  Cook for 5-10 minutes until the oil separates from the tomatoes.  Add in the marinated chicken with all the juices and cook for another 6-7 minutes or until the chicken is completely cooked through.

Garnish with cilantro and serve hot with Roti, Naan or Rice.  Enjoy!

Sapna1 Comment

Lamb Meatballs

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“A way to a man’s heart is through his stomach.”  This is definitely true for my husband and I.  One of the first meals I made for him were Lamb Kebabs and it obviously made it to his heart!  I made it recently and brought back memories of our dating days.  Hopefully, this recipe will make it to your family’s stomach and heart.

Ingredients:
2lbs ground, lean lamb
2 eggs
1/2c bread crumbs
1 med yellow onion, finely diced
1/2 packet Tikka Seekh Kabab Mix (this can be found at any Indian Store)

shan_tikka_seekh_kebab_bbq_mix(I forgot to take a picture of mine but this is what the packet looks like)
Directions:

Mix all of the ingredients in a bowl and mix together.  But be careful not to over mix the meat.  Over mixing it will make the meat really tough when you cook it.  Cover and refrigerate for at least 4 hours, overnight if you plan ahead.  The longer it marinates, the better the flavor.

Preheat oven to 400°F.  Spray two baking sheets with olive oil cooking spray.  Roll out the meat into 3/4″ balls and line onto a baking sheet.  This recipe makes 50 meatballs.

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Bake for 20-25 minutes.  Check internal temp to be 160°F to make sure they’re cooked through.

Once you pull them out of the oven, let them rest for a couple of minutes.  Serve with tzatziki sauce.  Enjoy!

Sapna2 Comments

Chicken Pot Pie

Updated Jan 4, 2020 from the original post published Sept, 2015.

Chicken pot pie is a family favorite in this household.  My kids have been asking for this almost biweekly for the past couple of months.  It makes me so happy that they would love eating my pot pie (though I secretly think it’s mostly because the name has “pie” in it).  I have included in the recipe notes to make this recipe vegetarian and vegan so try it out and let me know what you think!

A hack that I have been known to use on occasion is buying rotisserie chicken, shredding it up and using that instead of baking my own.  This simply cuts down on the time involved to make the pot pie.  If you choose to go this route, remember to buy an herb roasted or seasoned chicken so that there is added flavor.  You can also make these in individual ramekins to personalize them by adding chicken to those who want it and keeping it vegetarian for those who prefer not.

Making chicken pot pie on a busy weeknight may not be ideal but it you can totally make and assemble the pie over the weekend and simply bake it during any weeknight.  Storage is easy as it can last in the fridge up to 5 days.  So what are you waiting for?  Make this your next meal and feel the comfort of home!

From my kitchen to yours, I hope you enjoy this delicious Chicken Pot Pie!

Chicken Pot Pie

Chicken Pot Pie
Rate this recipe
|
0 ratings
Sapna
September 26, 2015
by Sapna
Category Meats
Persons
6
Serving Size
1 slice
Prep Time
15 minutes
Cook Time
1 hour, 5 minutes
Total Time
1 hour, 20 minutes

Ingredients

  • 3 boneless, skinless chicken breast
  • 1 c carrots, diced
  • 1 c celery, diced
  • 1 c frozen peas
  • 1/2 c diced onions
  • 4 cloves garlic, minced
  • 1/2 c whole wheat flour
  • 5 c veggie broth
  • 1/2 tsp turmeric
  • 1-2 tsp hot sauce (per your preference)
  • 1 Tbsp fresh thyme
  • 2 (9 inch) unbaked pie crusts
  • 2 tsp salt, divided
  • 1 1/2 tsp ground black pepper, divided
  • 2 tsp Olive Oil
  • 3 Tbsp milk for milk wash

Instructions

For the Chicken:

  1. Preheat Oven to 400°F. Season boneless, skinless chicken with 1 tsp salt and 1 tsp pepper on both sides. Place on baking sheet and bake for 20 minutes.
  2. When it's done cooking, remove from oven and let it rest for a couple of minutes then shred it with a fork.

For the Veggie filling:

  1. Preheat the oven to 400°F
  2. In a nonstick pot, heat the oil. Then add in the onions, garlic, peas, carrots, and celery.
  3. Mix well and saute for about 3-5 minutes until the onions turn translucent.
  4. Add in the flour and mix well. Let it cook for about 5 minutes so the flour is not raw.
  5. Add in the veggie broth, 1 tsp salt, 1/2 tsp pepper, turmeric, thyme and hot sauce.
  6. Lower the heat just a little bit and cook until the mixture thickens.
  7. When the mixture is thickened, remove from heat and add in shredded chicken. Mix well.

To Assemble:

  1. Layer the bottom crust into pie pan and pat down firmly.
  2. Spoon in the filling with a little mound in the middle.
  3. Cover with top pie crust and seal the edges.
  4. Using a pastry brush, paint the with the milk over the top and seams.
  5. Make several small slits at the top to allow steam to release.
  6. Place in oven and bake for 30-35 minutes, until the pastry is golden brown.
  7. Cool for 10-15 minutes before serving.

Notes

To make it Vegetarian:  Omit the chicken and continue with the rest of the recipe as follows.  

To make it Vegan: Omit the chicken, use vegan pie crust, and replace milk wash with either water or simply omit.  


Tags

Carrots,
Celery,
Chicken,
Comfort Foods,
Fall,
Healthy,
Kid Friendly,
make ahead,
Onions,
Peas,
Pot Pie,
Protein,
Rainy Day,
veggie broth,
Veggies
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