Tag: onion

Categories
Main Dish

Flavorful one-pan Middle Eastern dish is the ‘peas’ knees

One-pan beef, rice and peas is a simple dish that packs tons of flavor, with delicious caramelized onions, turmeric and other spices, along with fresh parsley to brighten the dish.
One-pan beef, rice and peas is a simple dish that packs tons of flavor, with delicious caramelized onions, turmeric and other spices, along with fresh parsley to brighten the dish.

People sometimes wonder how I manage to find a different recipe to try every week.

In the beginning of this column, over a decade ago, I thought I would source them from readers. I always assumed people would love sharing their favorites with me to try.

But I’ve found over the years that people like to keep their best recipes close to the vest.

The Internet is a wonderful resource for thousands of recipes, though, and one of my best resources of all is Joey, who sends me tons of videos he finds while scrolling in his spare time.

Recently, he discovered an online Israeli-American creator, and I found myself immersed in a pile of delicious-looking Middle Eastern dishes.

The recipe I tried comes from Ruhama Shitrit, who goes by “RuhamasFood” on several social media platforms. You can find the specific Instagram reel for this recipe at https://www.instagram.com/reel/DQo-rV7Dvxu/. I added more of the spices in my version.

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One Pan Beef, Rice and Peas

One-pan beef, rice and peas is a simple dish that packs tons of flavor, with delicious caramelized onions, turmeric and other spices, along with fresh parsley to brighten the dish.
Course Main Course
Cuisine Middle Eastern
Keyword basmati rice, black pepper, dijon mustard, fresh parsley, frozen peas, garlic powder, ground beef, honey, one-pan, one-pan dinner, one-pot dinner, onion, peas, spicy brown mustard, turmeric, yellow onion

Ingredients

  • 5 tablespoons extra virgin olive oil
  • 1 large onion sliced thinly
  • 1 tablespoon salt
  • 1 tablespoon turmeric
  • 1 tablespoon garlic powder
  • 2 teaspoons black pepper
  • 2 pounds ground beef
  • 2 cups basmati rice rinsed and drained
  • 16 ounces frozen peas
  • about half a bunch of fresh parsley chopped
  • 1/2 tablespoon dijon mustard I used spicy brown, since that’s what I had on hand.
  • 1/2 tablespoon honey
  • 4 cups water boiling

Instructions

  • In a large skillet or pot with a lid, heat the olive oil over medium heat. Add the onions and saute. When they are nearly cooked through, add in the salt, turmeric and pepper and saute for several minutes.
  • Add the ground beef, and continue to cook, breaking it apart as you go, until it is cooked through.
  • Add in the rice, peas, parsley, mustard and honey, and mix everything well.
  • Pour in the boiling water, and stir.
  • Cover the pan with a lid. Cook for five minutes on medium heat, and then lower the temperature to low for 40 more.

This was amazing. It was different from anything I’ve ever made, but it was hearty and made for a fabulous meal. The leftovers were awesome, too.

This recipe also made a ton of food, so it would be great for a family dinner. And I would say it’s very kid-friendly.

And now that I have several of Ruhama’s recipes saved, I’m also discovering a whole new genre of spices and seasonings I’ll need to invest in to keep trying more of her dishes.

I’d still love to receive recipes from readers every once in awhile, but having access to amazing cooks from around the world online is a pretty good way to try new things, too, even if shopping for ingredients in rural Kansas can sometimes pose a challenge.

This piece first appeared in print Jan. 15, 2026.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Main Dish

‘Tuscan’ play at this shrimp pasta game

Creamy Tuscan shrimp features Italian seasonings, alongside pasta, mushrooms and more. It’s a great, filling dish for a cold night.
Creamy Tuscan shrimp features Italian seasonings, alongside pasta, mushrooms and more. It’s a great, filling dish for a cold night.

A few weeks ago, as one of my officemates, who shall remain nameless, glanced at my column, he remarked, “You’re really on a pasta kick right now, aren’t you?”

“Yeah,” I told him. “I’m always on a pasta kick.”

I mean, it’s kind of a silly question. Pasta is amazing.

So, despite the judgement from the peanut gallery, I made yet another pasta dish this week—well, actually I added pasta to a dish—and it was delicious. It was perfect for an evening meal on a cold day.

This comes from the blog “Salt & Lavender.” You can find the original post at https://www.saltandlavender.com/creamy-garlic-shrimp-with-sun-dried-tomatoes-and-basil/. I added mushrooms, onion, and pasta, as well as extra seasonings in my version.

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Creamy Tuscan Shrimp

Creamy Tuscan shrimp features Italian seasonings, alongside pasta, mushrooms and more. It’s a great, filling dish for a cold night.
Course Main Course
Keyword 30-minute meal, baby bellas, baby spinach, basil, fresh garlic, fresh mushrooms, fresh spinach, heavy cream, lemon juice, linguine, minced garlic, onion, oregano, parsley, pasta, shrimp, spaghetti, sun-dried tomatoes, yellow onion

Ingredients

  • 8 ounces spaghetti or linguini
  • 2-4 tablespoons butter
  • 1 small yellow onion
  • 8 ounces fresh mushrooms sliced (I used baby bellas)
  • 1 teaspoon flour
  • 6 to 8 cloves garlic minced
  • 1 cup heavy cream
  • 1/2 teaspoon lemon juice
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1/4 cup sun-dried tomatoes oil drained
  • 1 pound raw shrimp peeled and deveined
  • 2 cups fresh baby spinach packed
  • salt and pepper to taste

Instructions

  • Prepare your pasta according to the package directions.
  • While it cooks, melt two tablespoons of butter in a large saute pan over medium heat. When it’s melted, add in the onion and mushrooms, and saute until the onion is cooked through. (If the veggies soak up all the butter, you might add a tablespoon or two more to make sure there’s a little fat in the pan for the next step.)
  • Stir in the little bit of flour and add the garlic, sauteing until the garlic just becomes fragrant and the flour is all absorbed.
  • Stir in the cream, lemon juice, basil, oregano, parsley and sun-dried tomatoes, being sure to incorporate any browned bits stuck to the bottom of the skillet.
  • Let the mixture come to a low simmer, and let it cook for two minutes.
  • Add the shrimp, letting them cook in the sauce for about five minutes or until they’re cooked through.
  • Finally, stir in the pasta and spinach, stirring to wilt the spinach into the sauce, and add salt and pepper to taste.

This was creamy and full of flavor. Adding all the extras meant that it wasn’t an overly saucy dish, but there was enough to give everything a good coating.

If you’re not much of a shrimp fan, just leave it out, and then serve this with some grilled chicken. It would be an excellent combination, too.

And yes, if you’re feeling like the pasta is a bit much, just leave it out, too. Just don’t tell me. I’m still on that kick.

This piece first appeared in print Jan. 1, 2026.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Main Dish

Everyone will polish off their plates with this sheet pan meal

A Polish sheet pan dinner is easy to make in short order, with fresh cabbage and onions, along with frozen pierogi and smoked sausage. It’s all topped off with a freshly made beer cheese sauce and some bacon to make a real crowd-pleaser for supper.
A Polish sheet pan dinner is easy to make in short order, with fresh cabbage and onions, along with frozen pierogi and smoked sausage. It’s all topped off with a freshly made beer cheese sauce and some bacon to make a real crowd-pleaser for supper.

While watching random cooking shows over the years, I picked up the advice from several chefs that if you’re cooking with wine, you should choose a bottle you would actually want to drink, or it isn’t worth using in your recipe.

I have never heard the same advice for beer.

I have used some of the lowest quality, icky beers I’ve ever tasted in baking and cooking over the years, and it’s never seemed to mess up the recipe. In the end, the breadiness of the beer remains, and whatever bitter nonsense that was there before seems to evaporate.

That was the case for this week’s recipe, as well, as I used a cheap domestic lager to create some darn good beer cheese sauce.

The recipe I tried comes from the Instagram account “foodcreationsforyou” by Ryan Pauly. You can look him up there; he has a ton of recipes. I added lots of extra seasonings and also an onion into my version below.

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Polish Sheet Pan Dinner

A Polish sheet pan dinner is easy to make in short order, with fresh cabbage and onions, along with frozen pierogi and smoked sausage. It’s all topped off with a freshly made beer cheese sauce and some bacon to make a real crowd-pleaser for supper.
Course Main Course
Cuisine Polish
Keyword 30-minute meal, bacon, basil, beer, beer cheese, cabbage, chicken broth, cream cheese, easy dinner, frozen pierogi, garlic powder, lager, onion, onion powder, oregano, parsley, pierogi, rope sausage, sharp cheddar cheese, smoked paprika, smoked sausage, yellow onion

Ingredients

Ingredients

  • 1 small head cabbage chopped
  • 1 small yellow onion sliced
  • 14 ounces smoked sausage sliced into bite-sized pieces
  • 16- ounce package frozen pierogi
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon smoked paprika
  • salt and pepper to taste
  • Olive oil to coat ingredients

Beer Cheese Ingredients

  • 1/2 cup lager- or ale-style beer
  • 1/4 cup chicken broth
  • 4 ounces cream cheese cubed
  • 1 cup sharp cheddar cheese freshly shredded
  • 1 teaspoon cornstarch
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste
  • 4 slices bacon cooked and chopped, divided

Instructions

  • Preheat the oven to 425 degrees and prepare a large, rimmed baking sheet by lining it with aluminum foil or parchment paper.
  • Dump the cabbage, onion, sausage, pierogi and spices onto the sheet, and drizzle olive oil over everything. Mix with a spoon or with your hands until the oil and spices are well distributed over all the ingredients.
  • Bake for 30 minutes, stirring once halfway through, until everything is cooked through and the pierogi are lightly browned.
  • While the sausage mixture cooks, add all of the beer cheese ingredients, except for the bacon, into a small pot and heat over medium heat, stirring regularly until the cheese mixture is melted and well combined. If you want a looser sauce, add a bit more chicken stock to the mixture.
  • Add in two of the chopped slices of bacon and remove it from the heat or set it to low.
  • For serving, scoop the sausage mixture into a bowl and top it with the beer cheese and more bacon.

This was a great dinner for a cooler evening, and the leftovers reheated well, too. There was also a decent amount of the cheese left over that we used up with other meals. It would be amazing with a freshly baked soft pretzel.

The meal itself had a great combination of flavors, from the smoked sausage to the roasted cabbage and onions and the pierogi. The beer cheese and bacon on top were excellent, and I was glad to once again prove that you can buy some pretty cheap, awful beer and end up with an excellent, delicious meal.

This piece first appeared in print Nov. 6, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Main Dish

Making this for someone special could create a ‘meat’ cute

Sunday casserole is extremely easy, roasting in the oven for a few hours and yielding a rich, delicious beef dish that creates its own gravy and tastes perfect over mashed potatoes, noodles or rice.
Sunday casserole is extremely easy, roasting in the oven for a few hours and yielding a rich, delicious beef dish that creates its own gravy and tastes perfect over mashed potatoes, noodles or rice.

I first met Joey when I was 19 years old, and even then, he was forced into being my recipe guinea pig.

I decided that I wanted to make a fancy meal for him one weekend, so I hunted for some ideas and came up with a brisket dish for two, and I decided to pair it with mashed potatoes and some veggies.

I was living at home still, and while I felt perfectly comfortable mashing potatoes, roasting some meat and cooking peas, I was terrified of making gravy.

I have to admit that my mom had to step in and give me an assist before she and Dad made themselves scarce and I was able to set the table with my big dinner, complete with candles for the ambiance.

At this point, I don’t know if Joey even remembers that night, but for me, it was formative, not only because it was the first time I put myself out there and cooked for someone I really, really liked, but also because that was the day I learned a gravy-making skill that I still use regularly.

Well, except for this week, because the recipe I tried was not only delicious, but it made its own gravy, too.

This recipe is one that my wonderful mother-in-law shared with me quite awhile ago. I’m officially mad at myself for not making it sooner. I did, however, add carrots and garlic and some seasonings in my version below.

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Sunday Casserole

Sunday casserole is extremely easy, roasting in the oven for a few hours and yielding a rich, delicious beef dish that creates its own gravy and tastes perfect over mashed potatoes, noodles or rice.
Course Main Course
Keyword carrots, chuck roast, cooking sherry, cream of celery, dry sherry, fresh garlic, garlic powder, minced garlic, onion, onion powder, stew meat

Ingredients

  • 3 pounds beef stew meat or roast cut into 1- to 2-inch pieces
  • 3 10.5- ounce cans cream of celery soup
  • 1 yellow onion sliced
  • 3 large carrots sliced into bite-sized coins
  • 3/4 cup cooking sherry
  • 6 to 8 cloves garlic minced
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • salt and pepper to taste
  • prepared mashed potatoes noodles or rice for serving

Instructions

  • Preheat the oven to 325 degrees.
  • In a deep nine-by-13-inch pan, add everything but the last ingredient (the stuff for serving), and stir to coat the meat and vegetables.
  • Spread everything out evenly and bake for three hours or until the meat and vegetables are cooked through.
  • Serve over mashed potatoes, noodles or rice.

This was so flavorful and really good.

We opted for mashed potatoes, and like I said, the dish magically created a thick, tasty brown gravy in the oven that was perfect to pour over the top of everything.

It was like a Sunday roast, but it was all ready to serve straight out of the casserole dish.

And the leftovers reheated really well, too, which was nice.

Plus, it let me think back to the very start of my relationship with Joey. (This was pre-beard, if you can imagine it.) I still like cooking for him, and we cook together quite often, too.

They say the way to a man’s heart is through his stomach, but honestly, it might just be all about the gravy.

This piece first appeared in print Oct. 16, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Main Dish Soup

Turmeric-based veggie soup will help you feel golden

For a great low-calorie and vegan meal, vegetable noodle soup packs a ton of flavor with lots of delicious spices and fresh vegetables.
For a great low-calorie and vegan meal, vegetable noodle soup packs a ton of flavor with lots of delicious spices and fresh vegetables.

Every time I use turmeric in a recipe, I remember back to the time I ruined the one and only manicure I’ve ever had while using it in a delicious Jamaican recipe.

Knowing it has the ability to stain everything, I have been diligent about wearing an apron when cooking with it ever since (although I’m still very willing to sacrifice my nails for the cause).

This week’s recipe featured turmeric, so I paid careful attention to what I was doing while stirring, watching the broth turn a beautiful yellow color.

I managed to get through the cooking process completely unscathed.

But then, when I sat down with my steaming bowl of soup, I realized that my capacity to make a mess went beyond the kitchen and into the dining room as I managed to spill it directly down my shirt.

So typical.

But also so worth it.

This recipe comes from the blog “Munch Meals by Janet.” You can find the original post at https://munchmealsbyjanet.com/2020/11/09/vegan-vegetable-noodle-soup/. I added extra seasoning, broth and ingredients in the version below.

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Vegetable Noodle Soup

For a great low-calorie and vegan meal, vegetable noodle soup packs a ton of flavor with lots of delicious spices and fresh vegetables.
Course Main Course, Soup
Keyword bay leaves, carrots, celery, fresh garlic, garlic powder, minced garlic, onion, oregano, pasta, potatoes, turmeric, vegan, vegetable broth, vegetable stock, vegetarian, yellow onion

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 4 ribs celery diced
  • 4 large carrots diced
  • 6 to 8 cloves garlic minced
  • 6 to 8 cups vegetable broth
  • 4 teaspoons oregano
  • 2 teaspoons garlic powder
  • 2 teaspoons turmeric
  • 2 bay leaves
  • salt and pepper to taste
  • 2 large potatoes cubed
  • 16 ounces pasta something tubular; I used cavatappi

Instructions

  • In a large stockpot or Dutch oven with a lid, heat the oil over medium heat.
  • Add the onion, celery and carrots, and saute until everything is softened.
  • Add the garlic and saute for a couple minutes, just until it’s starting to be fragrant, and add in six cups of broth, oregano, garlic powder, turmeric, bay leaves, salt and pepper, potatoes and pasta, and stir to combine.
  • Cover the pot and raise the heat slightly. Let the soup come to a gentle boil.
  • Lower the heat to keep the soup at a simmer, and leave the lid on for 14 to 15 minutes or until the pasta is cooked through and the potatoes are fork tender. Add more salt and pepper, if desired.
  • Fish out the bay leaves and discard them, and then serve.

This had so much flavor. The turmeric added an earthy, peppery flavor, and the combination of all the vegetables in the broth made it an excellent, hearty dinner.

And luckily, my stain treatment managed to slay the turmeric, and my shirt is good as new.

Next time I pull that bottle off my spice rack, I’ll have to remember that I don’t just need my apron—I might need to get a bib, too.

This piece first appeared in print Sept. 25, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Appetizer Breakfast Snack

Hashing out language isn’t always an easy task

Hash browns sausage bites are crispy and cheesy, with just enough seasoning. They’re great for a snack table or for a brunch buffet.
Hash browns sausage bites are crispy and cheesy, with just enough seasoning. They’re great for a snack table or for a brunch buffet.

Editing for the newspaper leads me into strange rabbit holes sometimes.

This week, it was a fair amount of research on hash browns.

I have always spelled it as one word “hashbrowns,” but it turns out that I’m wrong. Also, apparently it’s not “hash brown,” although you can have “hash brown potatoes.” If it’s on its own, hash browns is always a plural noun, like pants or sheep.

So, technically, you wouldn’t have one “hash brown.” Instead, you have one hash browns. Which still doesn’t sound right, if I’m being honest.

Despite the research, and no matter how you spell it, though, they’re delicious, and they were a great addition to this week’s recipe.

This recipe comes from the blog “Charm Recipes.” You can find the original at https://charmrecipes.com/how-to-make-crispy-hashbrown-and-sausage-bites. I added extra seasonings in my version.

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Hash Browns Sausage Bites

Hash browns sausage bites are crispy and cheesy, with just enough seasoning. They’re great for a snack table or for a brunch buffet.
Course Appetizer, Breakfast, Brunch, Snacks
Keyword appetizer, bell pepper, eggs, football snack, frozen hashbrowns, garlic powder, green bell pepper, hash browns, onion, paprika, party snack, red pepper flakes, sharp cheddar cheese, thyme

Ingredients

  • 1 pound ground sausage
  • 1 small onion finely diced
  • 1 green bell pepper finely diced
  • 3 cups frozen shredded hash browns thawed
  • 1 cup sharp cheddar cheese shredded
  • 2 eggs
  • 1/4 cup flour
  • 2 teaspoons garlic powder
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon thyme

Instructions

  • Preheat the oven to 400 degrees and prepare a mini-muffin tin by spraying the wells with cooking spray. (I ended up needing to do two batches, so if you have two, prepare them both.)
  • Add the sausage, onions and peppers to a large skillet and saute over medium heat, breaking apart the sausage as you do, until the sausage is cooked through and the veggies are soft.
  • Remove the skillet from the heat and drain off any excess fat.
  • In a large mixing bowl, add the hash browns, cheese, eggs, flour and seasonings, and stir well. Stir in the slightly cooled sausage mixture, as well.
  • Fill each well of the mini-muffin tin with the mixture, pressing it down firmly so that all the wells are filled compactly to the brim.
  • Bake for 20 to 25 minutes until the tops are golden brown and crispy.
  • Carefully run a knife around the edges of each bite to help release them from the tin, and transfer them to a plate.
  • Repeat with the remaining mixture.
  • Serve warm, although these were also tasty at room temperature. If you wanted a dipping sauce, these would pair well with a little cream gravy or some salsa on the side, too, but they don’t really need anything extra.

These were addictive. I made them for the snack table for a fantasy football draft this weekend, and I didn’t bring a single one home. They are crispy and easy to just pop in your mouth. They’d be great for a brunch, too.

And they gave me the opportunity to understand the complexity of spelling out hash browns, but truth be told, after all the digging into etymology, I might just stick to saying “shredded potatoes” from now on, just to be on the safe side.

This piece first appeared in print Sept. 4, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Main Dish

Cajun pasta shapes up to be an excellent, quick dinner

Creamy Cajun sausage pasta is made with a cream cheese sauce and plenty of fresh onion and bell pepper to create a satisfying meal that is also reheats really well for leftovers.
Creamy Cajun sausage pasta is made with a cream cheese sauce and plenty of fresh onion and bell pepper to create a satisfying meal that is also reheats really well for leftovers.

I recently watched a video that explained why there are so many different shapes of pasta out there.

I always assumed it probably had a practical purpose and it wasn’t just because of ancient pasta makers’ boredom and creativity. And it does. If you’re wondering, it all comes down to the sauce.

Have a thinner sauce? Use a thin pasta.

Have something thick and meaty? Use a wider pasta.

It’s all about making sure that whatever pasta you choose is a good vehicle for whatever you’re pouring over top of it.

I thought about that video when I grabbed ingredients for this week’s recipe. Its only direction was to use “pasta,” but knowing that it would have plenty of sausage and veggies, along with a thick, cheesy sauce, I wanted to choose something that could stand up to all of that.

After looking over the choices at our local grocery store, I landed on bowties. Why not? They’re wide and they’re fun—perfect for a spicy pasta dish.

This recipe is from the blog “Skinny Spatula.” You can find the original post at https://skinnyspatula.com/cajun-sausage-pasta/. I increased the amounts of several ingredients in my version below.

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Creamy Cajun Sausage Pasta

Creamy Cajun sausage pasta is made with a cream cheese sauce and plenty of fresh onion and bell pepper to create a satisfying meal that is also reheats really well for leftovers.
Course Main Course
Keyword 30-minute meal, bowtie pasta, cajun seasoning, cream cheese, fresh garlic, grated parmesan cheese, ground sausage, minced garlic, onion, oregano, parsley, quick dinner, red bell pepper, red pepper flakes, spicy sausage, tomato paste, yellow onion

Ingredients

  • 16 ounces pasta
  • 1 pound ground sausage
  • 1 medium onion diced (I used yellow)
  • 1 red bell pepper diced
  • 4 to 6 cloves garlic minced
  • 3 tablespoons Cajun seasoning
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley
  • 2 tablespoons tomato paste
  • 8 ounces low-fat/fat-free cream cheese
  • 1/3 cup parmesan freshly grated
  • red pepper flakes to taste (optional)
  • salt and pepper to taste

Instructions

  • Boil the pasta according to the package directions. Reserve two cups of the pasta water when you drain it.
  • Heat a Dutch oven or stockpot over medium heat. Add in the sausage, onion and bell pepper, and saute, breaking apart the sausage as you go, until the sausage is cooked through and the vegetables are soft.
  • If there are pools of grease in the pan, spoon as much of it out as you can before the next step.
  • Add in the garlic, Cajun seasoning, oregano and parsley, and saute until the garlic becomes fragrant.
  • Stir in the tomato paste, along with one cup of the reserved pasta water.
  • Stir in the cream cheese until it’s completely melted. Do the same with the grated parmesan.
  • Dump in the pasta, and stir everything to coat it well. Add more pasta water if the sauce isn’t as loose as you’d like, and add red pepper flakes (if desired) and salt and pepper, to taste.
  • Serve immediately.

I used hot ground sausage for this, and I ended up adding quite a few red pepper flakes, too, which gave this a fabulous kick. It was creamy and flavorful. And the leftovers were awesome. They reheated really well.

And the bowtie pasta was great for this. A rigatoni or ziti would have been good, too, but there’s something about the fun pasta shapes that I really like.

There’s no reason your dinner can’t be practical and pretty all at the same time.

This piece first appeared in print Aug. 21, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Main Dish

You’ll ‘loaf’ this lightened-up classic dish for dinner

It isn’t a fancy meal, but turkey meatloaf is a lighter version of the down-home classic, and with some added garlic, onions and herbs, it makes for a tasty dinner.
It isn’t a fancy meal, but turkey meatloaf is a lighter version of the down-home classic, and with some added garlic, onions and herbs, it makes for a tasty dinner.

There are a few dishes that feel specifically American.

Meatloaf is one of those, despite it also being the butt of many sitcom jokes over the years.

According to an article by Erica Martinez for “Food Republic,” meatloaf has been on recipe cards since the 1870s, but it may be even older than that.

“[F]ood historians believe that the concept of meatloaf has been in existence since the fifth century, when medieval Europeans would dine on a dish made of diced meat scraps combined with fruit, nuts, and spices,” she writes.

Regardless of its origins, I still think we can claim it as our own here.

Unfortunately, it needs to be a “sometimes food” for most of us, considering its higher fat content, which is why this week’s recipe, which subs in ground turkey, is a great meatloaf to try.

This comes from the blog “Recipes by Lucy.” You can find the original at https://www.recipesbylucy.com/turkey-meatloaf-2/. I added extra garlic and seasonings in my version. I also rounded up the amount of ground turkey to two pounds, since I thought that made more sense.

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Turkey Meatloaf

It isn’t a fancy meal, but turkey meatloaf is a lighter version of the down-home classic, and with some added garlic, onions and herbs, it makes for a tasty dinner.
Course Main Course
Keyword basil, black pepper, catsup, dijon mustard, fresh garlic, ground turkey, ketchup, light recipe, meatloaf, minced garlic, onion, oregano, panko, parsley, tomato paste, Worcestershire, yellow onion

Ingredients

  • 2 pounds ground turkey
  • 3/4 cup panko breadcrumbs
  • 1/4 cup yellow onion finely diced
  • 4 to 6 cloves garlic minced
  • 2 rounded teaspoons dried parsley
  • 2 rounded teaspoons dried oregano
  • 2 rounded teaspoons dried basil
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 egg
  • 1/3 cup ketchup
  • 2 tablespoons tomato paste
  • 1 tablespoon dijon mustard
  • 1 tablespoon Worcestershire sauce

Instructions

  • Preheat the oven to 350 degrees. Line a loaf pan with parchment paper (hang some over the edges for easier removal), and set it aside.
  • In a large bowl, combine the ground turkey, breadcrumbs, onion, garlic, parsley, oregano, basil, pepper and salt.
  • In a small bowl, beat the milk and egg together with a fork or whisk until they are well combined, and pour those into the bowl with the other ingredients. Mix with a large spoon or your hands until everything is just incorporated. (Don’t over mix, or you could end up with a less-than-awesome texture.)
  • Add the meat mixture into the prepared loaf pan, and spread it out evenly.
  • Prepare the glaze in a small bowl by adding the ketchup, tomato paste, dijon mustard, and Worcestershire sauce. Stir until it is well combined.
  • Spread about half of the glaze mixture over the top of the meatloaf, and put it in the oven to bake for 45 minutes.
  • Spread the rest of the glaze on top, and bake for another 10 to 15 minutes or until the internal temperature of the meatloaf reaches at least 165 degrees.
  • Let the meatloaf sit for five to 10 minutes before carefully removing it from the pan, slicing and serving.

This was pretty darn good. I felt like I could have thrown even more herbs in there, if I wanted to, but this meatloaf certainly didn’t lack flavor. The glaze was especially good.

It was also the perfect companion to some homemade mashed potatoes. It was definitely a great nostalgia meal. And, if you’ve ever been accused, as Rodney Dangerfield’s wife was, of making a meatloaf that was so bad that it glowed in the dark, then it’s time to try a new recipe.

Honestly, I think Dangerfield should have been happy his wife was making him such a time-honored recipe. No wonder that guy didn’t get any respect.

This piece first appeared in print June 26, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Main Dish Soup

Think you can’t eat chili in summer? That’s your ‘poblano’

Chorizo poblano chili is a great meal year round. Featuring some robust spices like chili powder and paprika, along with a combination of chorizo, ground beef and fresh peppers, this chili is a hearty dish that is a real crowd pleaser.
Chorizo poblano chili is a great meal year round. Featuring some robust spices like chili powder and paprika, along with a combination of chorizo, ground beef and fresh peppers, this chili is a hearty dish that is a real crowd pleaser.

There is really only one part of winter that I like: getting to eat soup.

But then I realized one day that you really don’t have to reserve having a big bowl of soup, stew or chili to the cold months. Honestly, despite being a warm food, it’s not an awful summer meal.

You don’t have to heat up the kitchen with the oven, you generally get leftovers to put in the fridge for those days you spend all day in the yard and don’t want to cook, and there are plenty of fresh garden veggies around to include.

So, yeah, I’m on board with eating a hot bowl of deliciousness any time of the year.

Obviously, what I’m really after is justifying the fact that I’m sharing a traditionally warm-weather recipe with you in May, but I figure this is my column, and if you’re not impressed, you can just put it in your recipe box to try in the fall.

This comes from the blog “Abras Kitchen” by Abra Pappa. You can find the original recipe at https://abraskitchen.com/chorizo-poblano-chili/. I added extra spices in my version below.

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Chorizo Poblano Chili

Chorizo poblano chili is a great meal year round. Featuring some robust spices like chili powder and paprika, along with a combination of chorizo, ground beef and fresh peppers, this chili is a hearty dish that is a real crowd pleaser.
Course Main Course
Keyword chicken stock, chili powder, chorizo, cumin, diced tomatoes, fresh garlic, ground beef, jalapeno peppers, kidney beans, minced garlic, onion, oregano, paprika, poblano peppers, vegetable stock

Ingredients

  • 1 pound chorizo
  • 1 pound ground beef
  • 1 large onion diced
  • 6 to 8 cloves garlic minced
  • 3 poblano peppers diced
  • 1 jalapeno pepper diced (remove ribs and seeds for a milder taste)
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 2 teaspoons oregano
  • 2 teaspoons paprika
  • salt and pepper to taste
  • 15- ounce can kidney beans drained and rinsed
  • 2 15- ounce cans diced tomatoes
  • 1 cup chicken or vegetable stock

Instructions

  • Heat a large pot over medium-high heat.
  • Add the chorizo and ground beef, cooking until it’s browned and cooked through, and breaking it apart as you go.
  • Remove the meat with a slotted spoon to a plate over to the side.
  • Remove all but two tablespoons of fat from the pot. Add in the onions and peppers, and saute until they are softened. Add in the garlic and saute for a couple minutes until the garlic just starts to brown.
  • Pour in the beans and spices. Stir well, letting the spices toast a bit (about two minutes).
  • Add in the diced tomatoes, cooked chorizo and beef, and the chicken stock, and scrape the bottom of the pot to incorporate any stuck-on bits.
  • Bring the mixture to a boil, and then turn the heat down to a simmer, and let the chili cook for one hour, stirring regularly, until the liquid reduces to a consistency you like. Add more spices, as needed, and serve.

This was not nearly as spicy as I thought it would be. When I did the “add more spices” step, I added quite a bit more to really punch up the spice level, but it was probably perfect for quite a few folks’ palates.

Combining the chorizo with the ground beef gave this chili a bit more of a robust flavor that we really enjoyed.

And I’m sorry if I was too harsh with those of you who are in the “soup is only for winter camp” earlier. I was probably hungry. But after a big bowl of chili, I am definitely feeling much better.

This piece first appeared in print May 22, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Main Dish

A fresh veggie-based pasta sauce will keep them ‘aspara’guessing

It sounds weird at first, but making a pasta sauce from asparagus is not only easy, it’s a delicious way to enjoy the fresh greens.
It sounds weird at first, but making a pasta sauce from asparagus is not only easy, it’s a delicious way to enjoy the fresh greens.

According to the website “The Kitchen Project,” asparagus is a very old vegetable.

Historical records show it was grown in ancient Greece, Rome and Egypt.

It takes a few years to get a plant going, but once you have an asparagus plant established, the growing season will last about three months, and a healthy plant can grow six inches every day.

With my gardening skills, I don’t think I could get a plant to live long enough to get to that point, but I’m always willing to enjoy the fruits of others’ labor when it comes to fresh vegetables.

With asparagus harvesting season just around the corner, I wanted to share a unique way to use the veggie for those who start getting tired of just roasting stalks.

This comes from “Christopher Kimball’s Milk Street.” You can find the original recipe on their YouTube channel at https://youtu.be/pLjflANPvNk?si=tSQSwkFV5PW35UTV. I replaced the shallots with onions, increased the garlic and figured out the amounts for several of the ingredients in my version below.

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Asparagus Pasta Sauce

It sounds weird at first, but making a pasta sauce from asparagus is not only easy, it’s a delicious way to enjoy the fresh greens.
Course Main Course
Keyword asparagus, fresh garlic, garden fresh, grated parmesan cheese, heavy cream, lemon juice, linguine, onion, parmesan, pasta sauce, vegetarian

Ingredients

  • 2 pounds fresh asparagus
  • 2 tablespoons butter
  • 1 small onion diced
  • 1/4 teaspoon salt plus more, to taste
  • 6 to 8 cloves garlic minced
  • pepper to taste
  • 16 ounces fettuccine pasta
  • 1 cup heavy cream
  • 1/2 cup parmesan cheese freshly grated
  • 1 teaspoon lemon juice

Instructions

  • Trim ends off asparagus and then cut the stalks into one-inch pieces.
  • Put the pieces into a food processor, and process until it is finely chopped.
  • Save out about one cup of the asparagus mixture and set it aside.
  • Heat a large skillet over medium heat, and melt the butter in it.
  • When the butter is melted, add the onion and 1/4 teaspoon salt, and saute until the onion is soft.
  • Add in the garlic and saute for about one minute. Add in the remaining asparagus from the food processor and stir to combine the ingredients. Let it saute for four to five minutes, stirring regularly.
  • While the asparagus sautes, begin cooking your pasta, according to the package instructions. When it’s done, be sure to reserve at least one cup of the pasta water when you drain it.
  • Once the asparagus is just starting to brown a bit, add in the heavy cream. Once it comes to a low simmer, add in the reserved asparagus, and stir.
  • Continue stirring regularly, letting the cream reduce a bit until dragging a spatula across the bottom of the pan leaves an empty trail for a few seconds before the sauce runs back into it.
  • Turn the heat to low and stir in the parmesan.
  • Add your drained pasta to the skillet. Add a touch of the pasta water, and toss the pasta with the sauce. If you want the sauce a little looser, add more pasta water until it’s at a consistency you like. Stir in the lemon juice and more salt and pepper, to taste. Serve with a little more fresh parmesan on top.

We ate our pasta with some meatballs, but it would also pair really well with chicken.

It was fresh and pretty, and it tasted like, well, asparagus, but with the addition of the parmesan, it had almost Alfredo qualities, and it was just a really nice sauce for dinner.

I’m looking forward to some locally grown asparagus popping up around the area so that I can make this again, and now that I know the ancient Italians were also eating asparagus, I guess the pasta combination just makes sense. Buon appetito!

This piece first appeared in print May 1, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

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