Vegetarian Black Bean Soup
Lola Rugula vegetarian black bean soup recipe
My journey of cooking, gardening, preserving and more
I love a good artichoke recipe, don’t you? And if you’ve been following me here on my journey, then you might remember how excited I was to finally learn how to grow them myself here in zone 5. I’ve also shared with you some basic …
I threw this together today and it was so good, I had to share it with you. I had some Yukon gold potatoes and a crisper full of veggies that I really wanted to use up, so this is what became of them. This would be easy to customize to use the veggies of your choice and though I decided to toss in some ham at the last minute, it can easily be vegetarian without it. Also, if you have some leftover baked potatoes, this is a fantastic way to use them up.

Directions
Preheat oven to 400°
Place oven rack in the center of the oven

I’m sure you can see how easy this is to change up; you can change up the veggies, change up the cheese, you can even change up the ham and use bacon, shredded chicken or pork instead….there are a plethora of options with this.
Also, if you don’t have ricotta, consider using sour cream or plain Greek yogurt.
I’ve never used frozen hash browns but I imagine you can use them here.

A dish like this isn’t limited to breakfast or brunch; it would make a nice dinner served with a salad of mixed greens, also.
As I mentioned in my last post, I’m already in garden mode getting my yearly head start on some of my veggie plants so this was an easy throw-together dish on a Sunday afternoon that didn’t take a lot of effort to make. Also, the results were delicious. 🙂
Enjoy!
Lola Rugula easy sauteed chicken livers recipe with garlic
If you ever wanted to know how to cook filet mignon without a grill, I’m about to show you a perfect way to do it. I’d love to tell you that I’m a die-hard grilling machine who pulls out the grill in the dead of …
This panko-crusted pork cutlet recipe one of those recipes that’s so easy and delicious that I can’t help but share it. It’s certainly not an overly unique recipe but sometimes the classics are the best way to go, no?
I prefer to add the seasonings directly to the pork chops and not mix them in with the flour, eggs, or breadcrumbs so that I know the chops are seasoned evenly. The panko breadcrumbs offer a much crispier crust than regular breadcrumbs and I prefer to use whole wheat panko on these over white.
Whatever you do, don’t skip the refrigeration step after breading the chops because this not only helps the seasonings work a bit of flavor magic but refrigerating them also helps the breading adhere better when cooking them.
Some people prefer to oven bake their breaded pork chops and though I’ve done them this way, I still prefer the old-fashioned way of pan frying them. If you have the oil properly heated and are sure to blot them on paper towels after frying them, there’s very little additional oil involved.

Directions


That’s it! These chops stay very moist and tender while the crust is super crunchy.
And yes, you can also make panko-crusted chicken cutlets this way – works like a charm. Now, if you want to really ramp up the flavor, you can customize this a number of ways. Here are a few ideas:
The possibilities are practically endless. Have a little fun with these and use what you really love.
Enjoy!
This is a quick and easy pasta and veggie recipe that I just have to share with you. Eating healthy doesn’t have to be hard; it’s as easy as grabbing some fresh veggies and sauteeing them up with some olive oil and a few other …