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GF, Vegan & Raw/ Meals/ RECIPES

I Found My Go-To Chili Recipe

Michael of Koinoia is a friend of ours and had us over to recently to watch the Nebraska football game. {GO HUSKERS!}  When we walked into his home, the most amazing aroma of chili greeted us.  He made his famous chili for us, AND made a whole pot of meat- free chili just for me!  He shares his recipe and thoughts about fall here at his blog.  He has some other great recipes, like Bruschetta, that you must check out, too.  While you are there tell him Amy said hello.

I have made his exact meat- free version twice and we just love it.  His recipe uses a can of  Bush’s Chili Starter which is really good but a little bit high in sodium, plus– as you all know, I like to do one- stop shopping for my groceries at Trader Joes –but they do not sell Bush’s brand there but they do sell organic canned beans.  I decided to try my own Trader Joes version and using a can of their Vegetarian Chili in place of the Bush’s Chili Starter and it turned out yummy!  I still think I like Michael’s original version better as far as taste, but if I want to keep my shopping in one spot and keep things organic, at least there is a alternative.

I you want meat in your chili, (and a pic of the finished product) click here to go to Michael’s blog for the recipe.

Here is the meat-free version:

My Vegetarian Go-To Chili Recipe

2 Tbsp olive oil
1 medium onion, diced
4 cloves garlic, minced
1 red bell pepper, diced
15 oz can seasoned Bush’s chili beans, in sauce
1 can Bush’s Chili Starter
15 oz can Bush’s black beans, drained
15 oz can Bush’s red kidney beans, drained
15 oz can Bush’s white northern beans, drained
46 oz tomato juice
2-4 Tbsp chili powder
salt, pepper and cayenne to taste

Put olive oil in a large stock pan over medium heat.  Add diced onion.  Cook until translucent.  Add red pepper & garlic.  Cook about 5 minutes, careful not to brown the garlic.  Add all beans, tomato juice, & spices.  Let simmer for at least an hour up to 3.

Enjoy with your choice of toppings.  We love it with Trader Joes organic version of Frito type corn chips or crackers.

*To buy all ingredients at Trader Joes, get Trader Joe’s brand beans and substitute Trader Joes Vegetarian Chili for the Bush’s Chili Starter.

Do YOU have a favorite chili recipe?  If so, please share in the comments!


Pasta with Tomatoes and Chard

Last night was one of those evenings that I simply did not want to make dinner!  I was so tempted to order a pizza, but then took a little stroll out to my garden.  We have had little rain, and I have been very lazy in watering, so my garden is pretty sad looking right now, but I was able to harvest some beautiful cherry tomatoes and gorgeous swiss chard.

I decided to buckle down and throw some dinner together, so I put a pan of pasta on to boil, added some olive oil & garlic to a sauté pan, washed and roughly chopped the chard, and cut the tomatoes in half.  Pasta with Tomatoes and Chard was born.

It was awesome & so simple.  The swiss chard became almost buttery tasting, and the tomatoes added a sweetness and helped form a light sauce.  It was the perfect simple summer supper!

Pasta with Tomatoes & Chard

1/2 lb. pasta
3 cloves garlic, minced
1/2 tsp dried basil*
1/4 cup olive oil
3 large leaves swiss chard, ribs cut out & roughly chopped
1 cup cherry tomatoes, halved
salt & pepper to taste

Parmesan cheese, shaved (optional)

Boil pasta according to package directions.  Drain and set aside.
Meanwhile, heat a sauté pan on medium heat.  Add olive oil & garlic.  Let garlic soften, then add basil & swiss chard.  Cook for 5-10 minutes, until chard shrinks and softens & turns a dark green color.  Add tomatoes.  Cook 2 minutes more.  Season well with salt and pepper.

Serve tomatoes & chard on top of pasta.  Top with parmesan cheese if desired.

(*if you have fresh basil, add it with tomatoes at the end.)


Oven Roasted Veggies On Pasta

This is a guest post from Kendra at Our Homemade Happiness

This recipe is one, healthy; two, super easy; and three, delicious enough to serve to guests. A rare trifecta! It’s awesome because you can throw in whatever veggies you have on hand. Definitely use tomatoes. The tomato juices have so much flavor when they are roasted in the oven with a little olive oil and salt. It’s like a homemade chunky marinara sauce. Some other veggies that taste great in this dish are onions, zucchini, bell peppers, squash, mushrooms, carrots, eggplant, kale, spinach, . . . and the list goes on and on. 


4 medium tomatoes + veggies of choice, chopped
2 garlic cloves, pressed
extra-virgin olive oil
salt and pepper
whole wheat pasta or quinoa pasta
fresh basil, chopped

Cook pasta and drain. Cut up tomatoes and whatever veggies you have on hand. Place chopped veggies on baking sheet. Throw on some pressed garlic. Drizzle with olive oil. Add salt and pepper to taste. I mix it all together with my hands to keep dirty dishes to a minimum. (Or you can mix in a bowl and transfer to pan if you prefer.) Cook for 20 minutes in the oven at 425°F. Serve on a bed of pasta. Add some chopped fresh basil. Serves 4.

Underneath that hoard of veggies is a silicone baking mat I got for Christmas from my sister-in-law. It makes clean up a breeze because nothing sticks to it. I went a little overboard and used more veggies than normal for this batch (pictured above) because it was for the blog. Had to be blog worthy, ya know? I used 4 large tomatoes, 1 onion, 4 cloves of garlic, 1 zucchini, 1 banana squash, 8 oz. mushrooms, 1 orange bell pepper, and 2 leaves of kale (don’t use the tough stalk in the middle). I could barely fit all the veggies on the pan! Leftovers lasted a couple of days, but I’m not complaining!

Hi, I’m Kendra! I have a passion for all things homemade, especially cleaners, skincare, and healthy eating. Going back to simpler times and natural ingredients, all while sticking to a budget. 


50 Recipes From New Nostalgia & A Confession

See that tab up there that says “Recipes?”  Well, it is a recipe index here at New Nostalgia that I am SUPPOSED to be updating as I post new recipes.  But…I have been a bit lazy.  Actually, unmotivated is the word.  You see, I have been hard at work dreaming up a new blog design, and due to this idea, I keet putting off the task of updating my recipe tab.  Why update when my whole blog is soon to get a face lift?  Well, time has gotten away from me and I was flabbergasted when I realized it had been almost a year since I put my published recipes into my recipe index.  

Bad, bad blogger I am! How nice of you all to put up with such non-sense!  Yes, a super exciting face lift is coming to New Nostalgia. I know I have been saying that for a long time now, but really, its COMING!  Until then, I thought I would share this list of New Nostalgia recipes that are not in my recipe index, but will be very, very soon!

Raw Cookie Dough Bites

GF, Vegan & Raw/ Meals/ RECIPES

Easy Spaghetti Sauce

{Aren’t those labels cute?  Click here for more.}
I can’t quite put my finger on why I liked this sauce so much.  I think it is because it is so easy, makes a ton of sauce, and tastes just like some of the great sauces you can buy at the store, minus the added ingredients (like high fructose corn syrup)! The red pepper gives it the perfect bit of spice, barely noticeable.  
I was skeptical of a sauce with no onion or garlic, but that is the beauty of this sauce, no chopping!  I did use my hand dandy hand blender to chop up the tomatoes.  My family does not like chunks.
Easy Spaghetti Sauce (inspired by My Recipes)
2 (28-ounce) cans diced tomatoes
1 (6-ounce) can tomato paste
1 cup water
1 teaspoon dried basil
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/8 teaspoon dried oregano
1/8 teaspoon red pepper

16 ounces spaghetti, cooked (I prefer whole grain)

Stir together first 8 ingredients in a large saucepan over medium-high heat.
Reduce heat, and simmer, stirring occasionally, 60 minutes.
Serve over pasta.

*leftover sauce freezes well

**if you prefer, you can add some thawed but fully cooked Italian Meatballs (or meat-less balls) to the sauce the last 20 minutes.


Sesame Chicken In The Crockpot

I’m so excited about this recipe. Why?  ALL 3 of my kids ate it and loved it.  That does not happen very often.   Not only do they all love it, but the sauce is AWESOME and tasted great over rice and vegetables, so I can eat plant based along with my family!  The last reason why I love it is that it cooks in the crockpot.  So easy!  

Sesame Chicken In The Crockpot
from Six Sisters’ Stuff via Baby Center

4 boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil (could also use olive oil or coconut oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional – doesn’t really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds (I was out of sesame seeds

Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.


Crockpot Chicken Fajita

I have been on a hunt for some easy, healthy crockpot recipes.  Here is the catch–the recipe has to contain lots of veggies.  I’ve been on a 90% plant based diet since healing from cancer, so I need our dinners to contain lots of plants for my sake.  I refuse to make 2 different meals, and my family is still eating meat about 2-3 times a week for dinner, so my hunt has been for meals that I could fix and forget, and that would feed all of us, meat and non-meat eaters.

This recipe was perfect.  I knew if I added beans to the veggies and skipped the cheese or used vegan cheese, that I would be able to enjoy dinner along with my family.  It worked out perfectly.  I got all the flavor of the chicken without the chicken, and my family got to enjoy some bird!


Such pretty peppers, huh?


I used a white onion, even though the recipe calls for yellow.  Use what you have.


This was super easy to throw together.  Slice your veggies, throw on the chicken, and let it cook away all day


The seasoning on this was just right.  It seems like a lot, but it was perfect.


You end up with super juicy chicken and veggies, which make for some messy fajitas, but messy is GOOD!  I really enjoyed the leftover veggies and beans over rice the next day for lunch.  Delish!!


Crock Pot Chicken Fajitas
{inspired by this recipe at Stacy Makes Cents}

1 yellow onion, sliced
3 bell pepper, any color, sliced
11/2 lbs chicken breasts or thighs
1/2 cup broth (chicken or vegetable)
1/2 tsp salt
11/2 tbls cumin
1tbls chili powder
1 lime or lemon, juiced

1 can black beans, drained & rinsed (optional)
Fajita Fixins

Combine peppers and onion slices and place in the bottom of a crockpot.  Lay chicken right on top.  Pour broth over.  Sprinkle with seasonings.  Squirt with lemon or lime juice.  Cook on low for 8 hours.  Remove meat from crockpot and shred.  Add beans (if desired) to crockpot to heat through.  Serve veggies, beans and chicken in tortillas, with your choice of toppings!