As winter drags on and we get closer to Fat Tuesday (March 1st this year) my meals tend to take on a Southern feel…Washday Beans and Rice, Chicken and Biscuits, Pulled Pork Sandwiches. I’ll revisit all those recipes in the coming weeks. See if I can adapt any to the Instant Pot.

Speaking of the Instant Pot – I gave my 6 qt to a friend who lost everything in the Marshall fire and bought myself a new 8 qt pot – more soup! More dog food! Hey, an entire chicken can roast in there!

Pasta Jambalaya is such an easy and fun one-pot dinner. My goal with the dinner menus is to have a quick meal planned that doesn’t taste quick and uses fresh foods, versus over-processed frozen or microwave dinners. I think this one really meets that test. It’s full of great flavors and fresh vegetables. And the Orange cookies are a simple dessert, but you can always substitute fresh oranges for a healthier alternative.

On the board:

1. Pasta Jambalaya
2. Salad
3. Orange Cookies

Pasta Jambalaya

• 12 oz penne pasta
• ½ tbsp olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 1 stalk celery, diced
• 1 cup sliced carrots (I use frozen)
• 1 tsp crushed garlic
• 1 tsp to 1 tbsp Cajun or Creole seasoning
• 15 oz can black beans
• 14 oz can diced tomatoes
• 4 oz can chopped green chilies
• 4 oz smoked sausage, sliced (I like Andouille)
• 4 oz shredded Mexican 4-blend cheese

saucepan

Cook pasta according to package directions. Drain well and set aside. In the saucepan, heat oil and then sauté onion, pepper, celery, and carrots until onions are translucent and celery soft. Add garlic, Cajun seasoning, tomatoes, chilies, beans, carrots and sausage. Bring to a low boil, reduce heat, add pasta and let simmer for 20 minutes. Serve with cheese as garnish.

Note: When a recipe says to add 1 tsp to 1 tbsp, or to taste of a spice, add it in small increments, 1/4 to 1/2 tsp at a time. Remember you can always add more, but it’s pretty tough trying to remove what you’ve added. 😉

Orange Cookies

• ¼ cup milk
• 2 tsp lemon juice
• ½ cup butter
• ¾ cup brown sugar
• 1 egg, beaten
• 2 tbsp orange zest
• ¼ cup orange juice
• ½ tsp vanilla
• 1 ¾ cups flour
• ½ tsp baking soda
• 1 tsp baking powder
• dash salt
• ½ cup chopped pecans or walnuts

bowl & baking sheet

Add lemon juice to milk and let sit for 5 minutes. Meanwhile, cream butter & sugar, add egg, orange peel, orange juice, and vanilla. Mix well and then mix in milk. Sift together dry ingredients, add to butter mixture. Add nuts. Drop by teaspoons full to baking sheet. [Makes 3 doz., so if you want, make half and seal remaining dough in an airtight container for up to 2 weeks.] Bake at 350° for 15 minutes, or until golden brown

Note: These are some of my favorite cookies. They came out of desire one evening for some really tangy cookies. I started playing around and this is what I came up with, and they have become cookie jar staples.

Shopping List

• 12 oz penne pasta
• 1 onion
• 1 red bell pepper
• 1 stalk celery
• 8 oz sliced carrots (frozen ok)
•  Cajun or Creole seasoning
• 15 oz can black beans
• 14 oz can diced tomatoes
• 4 oz can chopped green chilies
• 4 oz smoked sausage, sliced (I like Andouille)
• 4 oz shredded Mexican 4-blend cheese
• 1 stick  butter
• 1 egg
• orange zest
• 2 oz orange juice
• 4 oz chopped pecans or walnuts

Also: olive oil, crushed garlic, milk, lemon juice, brown sugar, vanilla, flour, baking powder, salt