Tri Traveling Foodie

I got this recipe from Marsha Benedict. I made a few small changes to the original recipe, and it is absolutely delicious. The Pasty is true comfort meal and has a long history in the Upper Peninsula of Michigan. To read more about the history of the Pasty, click on the link below. http://www.hu.mtu.edu/vup/pasty/history.htm Serves: 4-5 people Preparation time and cooking time: 1 hour total When serving a large group, increase all ingredients and use a large 9/13 glass dish. Ingredients: 1 medium rutabaga peeled and cubed 4 carrots peeled and cubed 1 small sweet onion 1 pound ground beef salt and pepper 2 cans beef gravy or mushroom gravy (homemade gravy is even better!) 2 pie crusts (homemade or store bought depending on how much time you have) Directions: 1. Preheat oven to 400 degrees. 2. Brown and drain ground meat with small onion diced, salt and pepper. 3. Boil, drain and cool to room temperature 4 carrots and rutabaga cubed (vegetabl

This is a great meal and it can serve 4 easily. I only buy wild fish because they are much healthier than farm raised. Wild Sea Bass can be a bit pricy, but you can use the same recipe on any fish that you prefer. Wild Sea Bass Ingredients: Red Palm Oil (2 tbsp) Salt and Pepper to taste fresh grated Ginger (1/2 tsp) 1pound Wild Sea Bass Directions: Heat Red Palm Oil in a large skillet over medium heat. Season the fish with salt, pepper and fresh ginger.  Add the fish to the skillet and cook for about 3-4 minutes on each side until the fish becomes slightly flaky on the top. Stir Fry The best thing about making stir fry is that you can use almost any vegetable that you have in your fridge. Saute them all together and put over noodles. You can't go wrong with this easy meal. Ingredients: 1 pound green beans cut in half 1 small green pepper diced 1 pound sliced mushrooms 1 small red onion diced 1/2 pound frozen corn 1 small summer squ

I made this summer salad today and it was fantastic. This recipe makes a lot of salad and it's very healthy! Kale is a power green. It is high in vitamin K, C, A, and plenty more. Cabbage is high in vitamin K, C, B6 and many more. Carrots are high in vitamin A. Putting all these vegetables together, and you have one healthy salad! This salad could serve 6 people easily. The dressing takes the tart out of the cabbage and kale, and the carrots add a sweet touch. Ingredients: 1 large bunch of fresh kale 1 small head of red cabbage 5 large carrots peeled 1 small red onion 1 cup of cashews Dressing:   6 tbsp balsamic vinegar 4 tbsp olive oil 4 tbsp sugar If this is not enough dressing,  add 3 tbsp balsamic vinegar, 2 tbsp olive oil, and 1 tbsp sugar.  Directions: Shred the kale, cabbage and carrots in a food processor. Slice the onion thinly. In a very large bowl mix the cabbage, kale, carrots, onions and cashews with the dressing. Fluff the s

I created this meal tonight because I didn't have time to stay home and cook, but I needed to cook the fresh salmon before it went bad. So I did some thinking of how I could do this in the crockpot.  I wasn't sure what to expect with my creation, but it was FABULOUS!  This meal could be easily done on the stove top as well if you don't have a crock pot. Ingredients: 1 can of Diced Fire Roasted Tomatoes with Green Chili's  (If you can't find one of these, you can use a can of diced tomatoes and a small can of green chili's. If you can't find the green chili's then just use 1 jalapeño pepper --seeds make it very hot. If you don't like hot hot, take out the seeds from the pepper) 1 green bell pepper diced 1 small sweet onion diced 2 medium white sweet potatoes peeled and diced 1 pound Wild Salmon All purpose seasoning salt Directions: Put the can of diced tomatoes, green pepper, onion,  sweet potatoes in the crock pot with

Having a wonderful meatloaf recipe is something I think everyone should have in their recipe box. It's a true comfort food on a cool and rainy fall day. I like serving mashed potatoes and greens with meatloaf. Leftovers taste great for an easy weeknight meal, and you can make meatloaf sandwiches for lunch. I got this recipe from my grandma, who got this recipe from her friend Beverly. It's easy and delicious. I use a "meatloaf pan" because it allows the grease to drain out while it is cooking, but a 9x5 baking pan works well also.  Ingredients: 2 lbs. ground beef 1 egg 1/4 cup ketchup 1 1/2 tsp. worcestershire sauce 1 1/2 tsp. salt 1/4 cup chopped onion 2/3 cup oatmeal 1/3 cup water Directions: Mix all ingredients together and put in loaf pan.  Bake at 350 degrees for 1 hour. Enjoy!

Hey friends! Check out this soup I made today. Tomato soup has always been a favorite of mine. I chose to put cream in this soup, but it also tastes wonderful with out cream. I also cooked this in my crock pot. If you don't have a crock pot, you can simply make this on the stove top as well. Ingredients: 53oz box of chopped or strained tomatoes. I used "Pomi" 4 peeled carrots 4 stalks of celery 1 small bunch of cilantro 1 bay leaf 2 tsp cumin 2 tbsp salt 1 tbsp honey splash of worcestershire sauce 4 cloves of garlic 1 small sweet onion 1 tbsp butter 1 cup heavy whipping cream (optional) Directions: Blend carrots, celery, cilantro, garlic, and onion in a food processor. When these ingredients are blended all the way, sauté in a little butter for 5 minutes on medium heat and place in the crock pot. Add the tomatoes, bay leaf, cumin, salt, honey, and worcestershire sauce. Cook on high for 4 hours or low for 8 hours. Stir well and then add the heavy w

Simple Salad Ingredients: 2 ripe tomatoes sliced 1/2 small red onion sliced very thinly handful of italian mixed olives 2 cucumbers cut to bite size 1 large clove  (or 2 small cloves) of garlic pressed 1 tsp. sea salt 1/4 cup olive oil 4-5 tbsp. fig vinegar Directions: Put all ingredients in a large bowl. Add salt, garlic, olive oil and fig vinegar. Salt will create a lot of juice from the tomatoes to go to the bottom of the bowl after a few hours. Add some lettuce to soak up the good juices. Voila!

Are you looking for a quick and delicious meal during the week. This is the recipe for you, and it only takes about 20 minutes to make. Ingredients: 1 bag of pumpkin or squash tortellini 3/4 stick of butter 4-5 medium size cloves of garlic 9 leaves of fresh sage salt to taste Directions: In a large pot, bring cold water to a boil. Add 1 tbsp of sea salt to the boiling water. Boil the tortellini for 5-6 minutes. The tortellini will float to the top. Meanwhile, in a small food processor, blend the garlic and fresh sage. Melt the butter in a small pot on low, add the garlic and sage mixture. Stir frequently so the garlic doesn't burn. Take 1/2 cup of water from the pot with the tortellini and add it to the butter/sage pot. Stir well, and add a little bit of salt to taste (I used very little- 1/2 tsp). Scoop out the cooked tortellini and add it to the sauce. Stir well. Voila!

photo taken by Brendan Giusti Everything tastes great on the grill! Ingredients: 10 medium size spears of asparagus olive oil 1 tsp. sea salt black pepper to taste Directions: Coat the asparagus spears with olive oil. Sprinkle with salt and pepper to taste. Wrap 5 spears at a time in foil. Twist the ends of the foil closed tight. Place on the hot grill and let it cook for 10-12 minutes or until tender. Enjoy!

If you like Lasagna, you will love this easy pasta bake. I created this dish because making I love lasagna, but it takes so much time to prepare. This has the same flavors and is quick to make. I recommend making your own tomato sauce, but you can use canned as well.  Ingredients: 1 pound spiral noodles (1 box or bag) 1.5 cups of ricotta cheese 1 small ball of fresh mozzarella cheese diced into 1 inch pieces 4- 6 cups of tomato sauce (see recipe under December 2012) 4 sweet sausage links Parmesan cheese to taste 1 tsp. sea salt Directions: Preheat oven to 350 degrees. Bring a pot of cold water to a boil, add 1 tsp of sea salt. Then cook your noodles for 8 minutes. They should be almost cooked. Drain the noodles in a colander and set aside. Slice the sausage links into bite size pieces and saute in the same pot with 1 cup of water. The water will evaporate and then the sausage will become nice and brown with out using any oil. In a large casserole dish a

If you have never loved or liked brussels sprouts, give this recipe a try. This is the most tasty way to prepare this vegetable, and it is very healthy for you. Ingredients: 12-15 fresh brussels sprouts olive oil 6-8 cloves of garlic 1tbsp sea salt Directions: Preheat the oven to 350 degrees. Rinse the brussels sprouts with cold water. Pour a good amount of olive oil in the bottom of a small casserole dish. Stir in the brussels sprouts so they are coated with olive oil. Press 6-8 cloves of garlic into the casserole dish and add the sea salt. Stir the brussels sprouts around so that they get coated with the garlic and the salt. Cover and bake for 1 hour (Stir the brussels sprouts after 30 minutes of baking). Voila!