Curried Lentil Soup with Coconut - Crock Pot

 

This tasty soup could not be easier!  Literally dump it in a crock pot and cook until lentils are tender.

Ingredients

8 cups chicken or vegetable stock

1/2 onion, diced

3/4 cup red lentils

3/4 cup brown lentils

1/4 cup jasmine rice

1/4 cup unsweetened coconut

1 bay leaf

1 1/4 Tbsp curry powder

1 tsp cumin

1 tsp turmeric

1 tsp garlic powder

1 tsp coriander  

1/2 tsp chili pepper flakes

If you're rushed, or just feeling lazy (like I often am when it comes to cooking), dump all ingredients in a crock pot and cook on high 3 1/2 - 4 hours.  

If you've got a bit more time or enthusiasm, saute onion in butter until soft; add all spices and continue sauteing for another minute before adding to crock pot with other ingredients.

Chicken Schnitzel with Horseradish Sauce

 

Ingredients

2 Chicken Thighs, boneless and skinless

1/2 cup Italian Breadcrumbs

2 Tbsp Mayonnaise

Salt & Pepper

1 Tbsp Oil

2 Tbsp Mayonnaise

3 Tbsp Sour Cream

1 Tbsp Horseradish

Preheat oven to 450 F

Pat Chicken Thighs dry with paper towel.  Place on a flat surface and cover with plastic wrap.  Using a mallet, rolling pin or heavy-bottomed pan, pound each piece until 1/2-inch thick.  Season with Salt & Pepper.

Put Breadcrumbs in a shallow dish.  Coat Chicken all over with 2 Tbsp Mayo.  This is messy so be ready to wash your hands and have a plate ready to lay coated chicken on.  Work with Chicken thighs one at a time, pressing both into Breadcrumbs to coat completely.  Put coated chicken on the plate.

Heat a non-stick pan over med-high heat and add Oil then chicken.  Pan fry until golden brown, 2-3 minutes per side.  Transfer chicken to parchment-lined baking sheet and bake in the middle of the oven 12-14 minutes.

While chicken is in oven, stir together Sour Cream, Mayonnaise and Horseradish in a small bowl.

When chicken is cooked, serve with sauce spooned on top.

Mustard Green Beans

 

Ingredients

Enough Green Beans for 2 people, frozen or fresh trimmed

1 Tbsp Whole Grain Mustard

1 Tbsp Butter

1/2 Tbsp Oil

Heat a non-stick pan over high heat.  Add Oil then Green Beans.

Cook, stirring occasionally, until tender-crisp, 4-5 minutes.

Reduce heat to med-low, then add Mustard and Butter.  Stir to coat and cook 2-3 minutes.

Serves 2

Cheddar-Chive Smashed Sweet Potatoes

 

The perfect side for anything!

Ingredients

1 large or 2 medium  (340 g) Sweet Potatoes

1/4 cup Cheddar Cheese, shredded

1 Tbsp Butter

1/4 cup Fresh Chives, thinly sliced (I use scissors)

Salt & Pepper

Peel then cut Sweet Potatoes into 1/2-inch pieces.  Combine Sweet Potatoes, 1 tsp Salt and enough water to cover in a large pot.  Cover and bring to a boil over high heat.  Reduce heat and simmer, uncovered until tender, 10-12 minutes.

Drain and return to pot.  Add Butter and mash together until creamy.  Stir in Cheddar and Chives.  Season with Salt & Pepper.

Serves 2

Simple Glazed Mini-Meatloaf

 

These are super-easy and quick!  Tasty too!

Ingredients

1 1/2 cup (250 g) Lean Ground Beef

1/4 cup Panko Breadcrumbs

1/4 cup Ketchup

1 Tbsp Soy Sauce

1/4 tsp Salt

Pepper

Preheat over to 450 F

Combine all ingredient except Ketchup in a medium bowl.

Divide beef mixture in half on a foil-lined baking sheet.  Shape into ovals, 1-inch thick.

Spread Ketchup over tops of meatloaves.

Roast in the top of the oven until cooked through, 15-17 minutes.

Serves 2

Baked Chicken Parmesan

 

Easy, crispy and tasty!  Prep involves messy fingers.  The best of all worlds!

Ingredients

2 Chicken Breasts

2 Tbsp Mayonnaise

1/2 cup Panko Breadcrumbs

1/2 Marinara Sauce

1/2 cup Parmesan Cheese, grated

Oil

Salt & Pepper

Preheat oven to 450 F

Pat Chicken Breasts dry with paper towels.  Season with Salt & Pepper.  Add Panko to a shallow dish.  Coat Chicken Breasts all over with Mayo.  Working with 1 chicken breast at a time, press into Panko to coat completely.

Heat a large, non-stick pan over medium-high heat.  Add 1 Tbsp Oil the Chicken.  Pan-fry until golden, 2-3 minutes per side.

Transfer Chicken to foil-lined baking sheet.

Spoon Marinara Sauce over each chicken breast, then sprinkle with Parmesan.

Bake in the middle of the oven until Chicken is cooked through and cheese is golden, 12-14 minutes.

Serve with your favourite veggies or pasta.

Cajun Chicken Bake

 

Ingredients

2 Chicken Breasts, cut into 1" pieces

3/4 cup Basmati Rice

1/2 cup Corn Kernels

1 Sweet Bell Pepper, cut into 1/2" pieces

1 1/4 cups Chicken Broth

2 cloves Garlic, diced or grated, approx 1 tsp

1/4 cup Shredded Cheddar Cheese

6 Tbsp Sour Cream

1 Tbsp Cajun Seasoning, divided

1 tsp Chipotle powder

1 Tbsp Butter

Oil

Salt & Pepper

Preheat broiler to high

Heat a medium pot over medium heat.  Add Butter, Garlic and Rice.  Cook, stirring often, for about a minute then add Chicken Broth.  Cover and bring to a boil over high heat.  Reduce heat to low and cook until rice is tender, 12-14 minutes.

In a bowl, toss Peppers with half of the Cajun Seasoning and 1 Tbsp oil.  Transfer to a baking sheet and broil in the middle of the oven, tossing halfway through, 4-6 minutes.

Sprinkle Chicken with remaining Cajun Seasoning.

Heat a large non-stick pan over medium-high heat.  Add 1/2 Tbsp Oil and Chicken.  Cook, turning occasionally, until golden and cooked through, 6-8 minutes.  Remove from heat and set aside.

Combine Sour Cream and Chipotle Powder.  Use at least 1/8 tsp of the Chipotle, more for more heat.

When rice is cooked, fluff with a fork and season with Salt.  Stir in Corn and roasted Peppers.  Transfer to a lightly oiled 8x8-inch baking dish.  Top with Chicken then sprinkle with Cheese.  Broil in middle of oven until cheese melts, 3-4 minutes.

Divide Chicken Bake between 2 plates and top with a dollop of Chipotle Sour Cream.

Serves 2 

Cheesy Chicken and Pesto Gnocchi

 

Quick and tasty.  Pesto is a great addition to anything!  Yum!

Ingredients

2 Chicken Breasts

2 cups Gnocchi

1/4 cup Parmesan Cheese, grated

1/4 cup Pesto, pick your favorite prepared brand

2 cups Green Beans, fresh or frozen, bite sized pieces

1 Tbsp Italian Seasoning

3 Tbsp Butter, divided

Oil

Water

Salt & Pepper

Preheat oven to 425 F

Season the Chicken Breasts all over with Italian Seasoning, Salt & Pepper.

Heat a large non-stick pan over medium heat.  Add 1 Tbsp Oil then Chicken.  Sear until golden, 2-3 minutes per side.  Transfer chicken to parchment lined baking pan and sprinkle with Parmesan.  Bake in the middle of the oven until cooked through, 10-12 minutes.

While chicken bakes, re-heat the same pan over medium and add 1 Tbsp Oil then Gnocchi.  Cook, stirring occasionally, until golden, 7-8 minutes.

Heat a medium pan over medium heat and add 2 Tbsp Butter then Green Beans and 2 Tbsp Water.  Cook, stirring occasionally until tender-crisp, 5-6 minutes.  Season with Salt & Pepper.

Add Pesto, 2 Tbsp Water and Gnocchi to the cooked Green beans.  Cook for a couple of minutes, stirring until coated.  Remove po from heat and add 1 Tbsp Butter.  Toss until coated.

Thinly slice cooked Chicken.  Divide Gnocchi between plates and top with Chicken.

Serves 2

Italian Salmon with Baked Orzo

 

Easy, tasty recipe that reminds me of summer on a cold winter day.

Ingredients

2 Salmon Fillets, skinless

1 cup Orzo

2 Roma Tomatoes, cut into 1/4" pieces

1 medium Zucchini, thinly sliced

2 Green Onions, thinly sliced (I use scissors)

1/4 cup grated Parmesan Cheese

1/4 cup fresh Parsley, roughly chopped, divided

1 Lemon, zest and juice of half, cut the other half into wedges

3 cloves Garlic, grated or diced, approx 1 Tbsp

1 Tbsp Butter

1 Tbsp Italian Seasoning, divided

Water

Oil

Salt & Pepper

Preheat oven to 450 F

Add 6 cups Water a 1 tsp Salt to medium pot and bring to a boil.  Add Orzo to boiling water.  Cook, uncovered, stirring occasionally until tender, 6-8 minutes.

While orzo is cooking, sprinkle half of the Italian Seasoning onto Salmon.  When orzo is done, reserve 1/4 cup pasta water then drain and set aside.

In the pasta pot, over medium heat melt 1 Tbsp butter.  Add Garlic and cook, stirring often for about 1 minute.  Remove from heat and add cooked orzo, Lemon Zest, Green Onions, Tomatoes, reserved pasta water, half of the Parsley, remaining Italian Seasoning and 1 Tbsp Lemon Juice.  Stir to combine.

Transfer to a lightly oiled 8x8- inch baking dish.  Top with Zucchini Slices, layered like shingles.  Drizzle with 1/2 Tbsp Oil then sprinkle with Parmesan.  Bake in middle of the oven until zucchini is tender, 10-12 minutes.

While orzo bakes, heat a large non-stick pan over medium heat.  Add 1/2 Tbsp Oil, then Salmon.  Pan-fry until golden brown and cooked through, 3-4 minutes per side.

When zucchini is tender-crisp, turn oven to high-broil until cheese is golden, 2-3 minutes.

Divide Salmon and Orzo between plates.  Sprinkle with remaining Parsley.  Serve with Lemon Wedge.

Serves 2

Sesame Soy Maple Chicken with Buttery Garlic Rice and Bok Choy

 

This Maple Soy Sauce is delicious!

Ingredients

2 Chicken Breasts

3/4 Cup Basmati Rice

1 medium head Bok Choy, cut in 1/2" pieces, approx 1 1/2 cups

1 Onion, sliced

2 Tbsp Soy Sauce

2 Tbsp real Maple Syrup

2 cloves Garlic, grated or diced, approx 1 Tbsp

1 Tbsp Sesame Seeds

1 Tbsp Butter

Water

Oil

Salt & Pepper

Preheat oven to 425 F

Heat a medium pot over medium heat then add Butter.  When melted, add Garlic and Rice.  Cook, stirring often 2-3 minutes.  Add 1 1/4 cups Water and bring to a boil over high heat.  Reduce heat to low.  Cover and cook 12-14 minutes until rice is tender and liquid absorbed.

Heat a large non-stick pan over med-high heat.  Add Sesame Seeds to the dry pan and toast 3-4 minutes until golden, stirring often.  Transfer seeds to a small bowl and set aside.

Season Chicken Breasts with Salt & Pepper.  Add 1 Tbsp Oil then chicken to the same pan and sear 1-2 minutes per side.  Transfer chicken to parchment lined baking sheet.  Bake in middle of the oven until cooked through, 10-12 minutes.

In the same pan, heat 1/2 Tbsp oil then add Bok Choy and Onion.  Cook, stirring occasionally, until veggies are tender-crisp. 4-5 minutes.  Transfer to bowl and cover to keep warm.

Reduce heat to medium-low.  Add Soy Sauce, Maple Syrup and 1 Tbsp Water.  Whisk together until slightly thickened, 3-4 minutes.  Remove pan from heat.

Fluff the garlic rice with a fork.  Stir in half the toasted sesame seeds.  Divide between 2 plates.

Slice cooked chicken.  Add to plates with rice and add veggies.  Drizzle soy-maple sauce over top and sprinkle with remaining sesame seeds.

Serves 2

Caribbean Black Bean and Coconut Rice with Charred Pineapple Salsa

 

Quick, easy and tasty!

 Ingredients

1 1/2 cups Black Beans with 1/2 cup liquid from the can

3/4 cup Basmati Rice

2 cups Pineapple, 1/2" pieces

2 Roma Tomatoes, cut into 1/4" pieces

1 Orange or Yellow Pepper, cut into 1/4" pieces

2 Green Onions, thinly sliced (I use scissors)

1 Jalepeno, finely chopped, remove seeds if you want less heat

1 Lime, zested and juiced

Cilantro, roughly chopped, approx. 1/2 cup

2 cloves Garlic, minced or grated, approx. 1 tsp

1 Tbsp Shredded Coconut

1/2 tsp Sugar

Oil

Salt and Pepper

In medium pot, boil 1 1/4 cup Water.  Add Rice to pot and cover.  Reduce heat to low and cook until rice is tender and water is absorbed, 12-14 minutes.

Heat a large, non-stick pan over med-high heat.  When pan is hot add Coconut to dry pan.  Toast, stirring often until golden, 1-2 minutes. Transfer to a bowl and set aside.  Add Pineapple to the same pan.  Sprinkle Sugar over pineapple and cook, stirring often until tender, 3-4 minutes.  Set aside in another medium sized bowl.

Using the same pan, add 1/2 Tbsp Oil, Garlic, Peppers and 1 Tbsp chopped Jalepeno (this will give medium heat, add more if desired).  Cook, stirring often, 3-4 minutes until fragrant.  Add Black Beans and their liquid and half of the Tomatoes.  Cook, stirring occasionally 5-6 minutes.  Remove from heat and season with Salt and Pepper.

While beans mixture cooks, in the bowl with pineapple, add Lime Juice, Green Onions, remaining Tomatoes and half of the Cilantro.  Toss and season with salt and pepper.

Stir the remaining Cilantro into the bean mixture.  Fluff the cooked rice then stir in Lime Zest and Toasted Coconut.

Divide rice between 2 bowls then top with bean mixture and pineapple salsa.

Serves 2

Shrimp Scampi with Lemon Rice Pilaf

 

Ingredients

20-25 Shrimp, raw and peeled

3/4 cup Basmati Rice

1 Lemon, zest of whole lemon, juice from 1/2

1 Shallot, diced

1 Roma Tomato, cut into 1/4" pieces

1 Red Pepper, cut into 1/2" pieces

1 cup Peas, fresh or frozen

Fresh Parsley, roughly chopped, approx. 1/2 cup

1 1/2 cups Chicken Broth

2 cloves Garlic, diced or grated

2 tsp Italian Seasoning

1 1/2 Tbsp Butter

Oil

Salt & Pepper

Preheat broiler to high.

In medium pot, heat 1/2 Tbsp Oil and Shallot.  Cook, stirring often until softened, 2-3 minutes.  Add rice and toast for 1 minute.  Add Chicken Broth.  Cover and bring to a boil.  Reduce heat to low and cook, covered, until rice is tender and broth absorbed, 12-14 minutes.

While rice cooks, toss Shrimp, Peppers, Lemon Zest, Italian Seasoning and half of the Garlic with 1/2 Tbsp Oil in a bowl.  Place on baking sheet in single layer and season with Salt and Pepper.  Broil in middle of the oven until shrimp turns pink, 5-6 minutes.  Rinse bowl.

In a small pot over medium-low heat melt Butter with remaining Garlic.  Set aside.

Fluff cooked rice with fork, then add Peas, Tomatoes, Lemon Juice and half of the Parsley.  Stir to combine.

Returned cooked shrimp and peppers to original bowl and toss with garlic butter.

Divide rice between plates and top with shrimp mixture.  Sprinkle with remaining parsley.

Serves 2

Bocconcini Romesco Pasta

 

Ingredients

2 cups Cavatappi pasta, or whatever pasta you want to use

4 balls of Bocconcini cheese, quartered

2 Red Peppers, roasted or 1 small jar of pre-made, finely chopped

1 1/2 cups crushed Tomatoes

1 Shallot, minced

2 Tbsp Butter

6 sprigs fresh Parsley, roughly chopped

2 cloves Garlic, grated or diced, approx 2 tsp

2 Tbsp chopped Almonds

1 Tbsp Smoked Paprika

1 tsp Garlic Powder

1/8 tsp Chili Flakes

2 Tbsp Red Wine Vinegar

Oil

Salt & Pepper

Add 10 cups water and 2 tsp Salt to a large pot and bring to a boil.  Add Pasta to boiling water and cook until tender, 10-12 minutes.  Drain, reserving 1/4 cup of pasta water.  Return pasta to the pot leaving off heat.

Toss together Bocconcini, half the Parsley, 1/8 tsp Chili Flakes, 1/4 tsp Salt and 1 tsp Oil in a small bowl.  Set aside.

Heat a large non-stick pan over medium heat.  When hot, add Almonds to the dry pan.  Toast, stirring often, until golden brown, 3-4 minutes.  Remove from pan and set aside.

Reheat the pan adding 1 Tbsp Oil, Roasted Red Peppers, Shallot and 1/2 the toasted Almonds.  Cook, stirring often for 2-3 minutes.  Add Garlic, Vinegar, Paprika, Garlic Powder and Crushed Tomatoes to the Almond mixture.  Cook, stirring often, until the sauce reduces slightly, 3-4 minutes.

Add reserved Pasta Water, remaining Parsley, Butter and sauce to pot with cooked Pasta.  Toss to combine.

Divide between bowls.  Top with marinated Bocconcini and remaining toasted Almonds.  Sprinkle with Chili Flakes if desired.

Serves 2

Roasted Salmon with Green Beans, Tomatoes and Crispy Potatoes

 

Ingredients

2 Salmon Fillets

3 medium Potatoes, cut into 1" pieces, approx. 4 cups

2 handfuls fresh Green Beans, trimmed; or 4 cups frozen Green Beans

1/2 qt Cherry Tomatoes, halved

1 clove Garlic, grated or diced

2 Tbsp Butter

Oil

Fresh Dill, finely chopped, approx. 4 Tbsp.

Salt and Pepper

Preheat oven to 425 F

Boil Potatoes in salted water until fork tender, 10-12 minutes. Drain and return to pot.

While potatoes cook, lightly oil a foil-lined baking sheet.  Place Salmon on baking sheet and drizzle with 1 Tbsp Oil.  Season with Salt and Pepper.  Roast in middle of over until Salmon is cooked through, 6-8 minutes.

While Salmon roasts, melt 1 Tbsp Butter in large non-stick pan.  Over medium heat,  Add Green Beans and Garlic.  Cook, stirring occasionally for 4 minutes then add Tomatoes and cook for an additional 5-6 minutes until tomatoes soften.  Transfer to medium bowl.  Stir in half of the Dill then season with salt and pepper.  Cover and set aside.

Using same pan, heat 2 Tbsp oil and 1 Tbsp butter.  Add potatoes and flatten each with a spatula so there's more area to crisp.  Cook over high heat until crispy and golden; 2-3 minutes per side.  Season with salt and pepper and top with remaining dill.

Plate and enjoy.

Serves 2

Quick Irish Stew

 

Serves 2

Easy and quick!

Preheat oven to 450F

Ingredients

2 cups Ground Beef

6 New Potatoes, quartered - or about 3 cups 1 1/2" pieces of regular potatoes

1 Carrot, diced

1 Stalk Celery, diced

1 small Onion, diced

1 Tbsp Butter

2 Tbsp Flour

2 cloves Garlic, grated or diced

1 tsp Thyme

1 1/2 cups Beef Broth

1/2 Tbsp Soy Sauce

Oil

Salt and Pepper

Toss Potatoes with 1 Tbsp Oil and spread on parchment lined baking sheet.  Season with Salt and Pepper. Roast in middle of oven unlit golden brown, 25-28 minutes, turning once.

While potatoes are roasting, heat large pot over medium-high heat.  Add 1 tsp Oil and Beef.  Cook beef, breaking into small pieces until no pink remains, 4-5 minutes.  Season with Salt and Pepper.  Using slotted spoon, remove cooked beef to a bowl and discard any drippings.

Using the same pot, reduce heat to medium, then add Butter, Carrot, Celery, Onion, Thyme and Garlic.  Cook, stirring occasionally, until softened, 3-4 minutes.  Add beef and any juices from the bowl.  Sprinkle with Flour.  Cook, stirring often, until flour coats veggies and beef, 1-2 minutes.

Add Beef Broth and Soy Sauce.  Season with Salt and Pepper.  Bring to a boil over high heat then reduce to medium-low.  Cook, stirring, until stew thickens slightly and veggies are tender, 10-12 minutes.

Add roasted potatoes to the stew and stir to combine.

Savoury Chicken and Roasted Vegetables

 

This is tasty and simple and only uses 2 pans!

Ingredients

2 Chicken breasts

2 medium Potatoes, cut into 1/2 " pieces, approx. 2 cups

1 medium Carrot, peeled and cut into 1/4" rounds

2 Cups Broccoli, cut into bite sized pieces, approx. 2 cups

1 Shallot, thinly sliced

1/2 cup Chicken Broth

3 Tbsp Sour Cream

2 Tbsp Butter

1/3 cup Fresh Parsley, roughly chopped

1 Tbsp Thyme, divided

1 clove Garlic, diced or grated

Oil

Salt and Pepper

Preheat oven to 450F

Toss Potatoes, Carrots, Broccoli and half of the Thyme with 1 Tbsp Oil.  Arrange evenly on parchment lined baking sheet.  Season with Salt and Pepper.  Roast in middle of oven 12-14 minutes.

While veggies are cooking, season Chicken with Salt, Pepper and remaining Thyme.  Heat a large, non-stick pan over medium heat.  When hot, add 1/2 Tbsp Oil then Chicken.  Cook until golden brown, 3-4 minutes per side.

Remove pan from heat and veggies from oven.  Turn vegetables and place chicken on top of them.  Return to oven for another 12-14 minutes until chicken is cooked through.

Heat the same pan over medium heat.  Add Butter, then Shallots and Garlic.  Cook, stirring often, until shallots are softened, 2-3 minutes.  Add Chicken Broth and cooking, stirring often until gravy slightly thickens, 3-4 minutes.  Remove from heat and stir in Sour Cream and Parsley. 

Divide chicken and vegetables between plates and spoon gravy on top.

Easy Sweet and Sour Pork Meatballs

 

This is super easy because short cuts are good!

Ingredients

250 g  ground pork

2 Tbsp bread crumbs

1 Tbsp (3 cloves) grated or minced garlic

1/8 tsp salt

1/8 tsp pepper

1 small onion, sliced

1 bell pepper, cut into 1/2" pieces

2 cups sugar snap peas, trimmed

1/2 cup sweet and sour sauce - use whatever prepared brand you like

3/4 cup basmati rice

water

oil

Preheat oven to 425 F

In a large bowl, combine ground pork, bread crumbs, garlic, pepper and salt.  Combine well and shape into 8 meatballs.  Place on parchment lined baking sheet.  Bake in middle of oven until golden brown, approx. 10 min.

Bring 1 1/4 cups of water to boil in a covered medium pot.  Add rice and reduce heat to low.  Cook, covered until rice is tender and water is absorbed, 12-14 min.

While rice and meatballs cook, heat a large pan over med-high heat.  When pan is hot, add 1/2 Tbsp oil then onions, pepper and peas.  Cook 2-3 min until tender-crisp, stirring occasionally.  Add sweet and sour sauce and 1/4 cup water.  Stir to combine, reduce heat to medium.  Simmer until sauce thickens slightly, 4-5 minutes.  Remove from heat.

Once meatballs are cooked, add them to the pan and toss to combine.

Serve over rice.

Serves 2

Carrot Kale Slaw

 

I'm a big fan of easy so this is simple.  Buying bunches of kale, I either get totally sick of eating it or end up throwing a lot out so for this I take the easy way: bagged kale slaw from the grocery store!

Ingredients

1 bag of kale slaw

1 medium carrot - peeled and grated

4 Tbsp Mayonnaise

1 Tbsp White Wine Vinegar

1/2 Tbsp BBQ Seasoning - I just buy a prepared one from the spice aisle (easy) but you can make your own

Whisk together the mayo, vinegar and seasoning in a large bowl.

Add kale slaw and grated carrot.  Toss to combine.

Mediterranean Tortellini

 

Ingredients:

1 Package fresh Cheese Tortellini

1 small zucchini - cut into 1/2-inch half moons

1 sweet bell pepper - cut into 1-inch pieces

1 shallot- peeled and thinly sliced

1/4 cup basil pesto

1/4 cup shredded Parmesan cheese

1 Tbsp Mediterranean Spice blend (divided)- if you don't have a pre-made blend then combine paprika, cumin, garlic powder, salt and pepper

2 Tbsp butter

1 Tbsp oil

Preheat oven to 425F

Fill pot with salted water to cook pasta and bring to a boil.

While water is heating, put veggies into a medium bowl and add half of the spice blend and 1 Tbsp oil. Toss and put on baking sheet.  Roast in the middle oven rack until softened, 14-15 minutes.

While veggies are roasting, add tortellini to boiling water. Cook, stirring occasionally until heated through, 2-3 minutes.  Reserve 2 Tbsp pasta water, then drain and set aside.

Using same pot, add butter and remaining spice blend.  Stir over medium heat to melt butter and toast spices.  Remove from heat and add tortellini, pesto, roasted veggies, half of the Parmesan and reserved pasta water.  Toss until well combined.

Divide between bowls and top each with remaining Parmesan.

Serves 2