• Sesame Chile Fried Egg Rice Bowls

    August 23, 2024 Author: Rachel
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    Adapted rom Caroline Chambers’ What to Cook When You Don’t Feel Like Cooking.

    Ingredients:

    • 1 c. sushi rice, rinsed
    • 1 1/2 c – 2 c. water (I like 2 c.)
    • Kosher salt
    • 2 big handfuls of spinach
    • 2 TBSP + 1 tsp. sesame oil
    • 1/2 – 1 jalapeno, thinly sliced
    • 2 tsp. sesame seeds
    • 4 eggs
    • 2 tsp. soy sauce

    Directions:

    1. Rice and Spinach: Combine rice, water, and a pinch of salt in a small pot and bring to a boil over high heat. Reduce heat to low, cover, and cook until the liquid is completely absorbed and the rice is tender, 12 – 15 minutes. Take the lid off, and add the spinach on top of the rice and drizzle with 1 tsp. sesame oil and a pinch of salt. Replace lid and steam until ready to eat.
    2. Eggs: Heat the remaining 2 TBSP sesame oil in a large nonstick skillet of medium-low heat. Make 4 egg-size circles in the oil using 1/2 tsp. sesame seeds and 4 slices (or more to taste) of jalapenos in each egg circle; then carefully and slowly crack the eggs directly over the tops of the sesame seeds and jalapeno circles. Seeds and jalapenos slide around a bit. Cover and cook for 2-3 minutes, then drizzle 1/2 tsp. soy sauce over each egg and cook (may replace cover, if desired) until the whites are cooked through but the yolks are still runny, about 1 minute.
    3. Assembly: Divide the rice into two bowls, top with spinach, top each with 2 friend eggs. Tip: cut up the eggs with a fork and knife to cut up the egg ad mix everything together.

    Sesame Chile Fried Egg Rice Bowls:

  • Charred Corn Salad

    August 21, 2024 Author: Rachel
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    Adapted from Caroline Chambers.

    Salad Ingredients:

    • 4 ears of corn, charred and chopped off cob (or 12 oz. frozen fire roasted corn prepared according to package)
    • Tajin, to taste
    • 1 – 2 red bell peppers, charred and chopped
    • Romaine lettuce
    • 1 bunch of cilantro, chopped
    • 1 can black beans, drained and rinsed
    • Cooked chicken, sliced, optional
    • Pepitas, to taste
    • 1/2 c. cotija cheese, crumbled

    Verde Dressing Ingredients:

    • 1/2 c. mayonnaise
    • 1/4 c. Red Clay verde hot sauce or verda salsa of choice, more or less to taste

    Directions:

    1. Corn: Char corn and chop off cob or prepare frozen fire roasted corn according to package. While still hot, sprinkle with Tajin, to taste. Set aside to cool.
    2. Red Pepper: Char, seed and chop. Set aside to cool.
    3. Verde Dressing: Combine mayonnaise and hot sauce, taste and adjust seasoning.
    4. Salad: In a large salad serving bowl, fill bowl with lettuce; add the cilantro, beans, cooled corn, cooled red pepper, chicken (if using), pepitas, and cotija. Toss salad and then add the dressing and toss to combine.

    Charred Corn Salad:

  • Mediterranean Quinoa Bowls

    August 3, 2024 Author: Rachel
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    Ingredients:

    Bowl Ingredients:

    • 1 c. quinoa, rinsed
    • 2 c. water or broth to cook the quinoa
    • 1/4 tsp. salt
    • 14 oz. can chickpeas, rinsed and drained
    • 12 oz. jar of sliced roasted red bell peppers
    • 14 oz. can tender artichoke hearts, quartered
    • 14 oz. can hearts of palm, chopped
    • 5 sundried tomatoes in oil, thinly sliced
    • Mini cucumbers, chopped (about 1 1/2 c. chopped cucumber)
    • 1/3 c. green onions, chopped
    • 20 Kalamata olives, sliced into thin rounds (about 1/2 c.)
    • 1/2 c. chopped flat-leaf parsley
    • 5 c. lightly packed arugula
    • 1/2 c. feta cheese, crumbled

    Dressing:

    • 1/3 c. olive oil
    • 1/4 c. lemon juice
    • 2-3 tsp. honey or maple syrup
    • 2 garlic cloves, pressed
    • 1 tsp. dried oregano
    • 1/2 tsp. salt
    • 1/4 tsp. red pepper flakes
    • Freshly ground black pepper, to taste

    Directions:

    1. Quinoa: Cook rinsed quinoa in salted water/broth according to package. Set aside to cool
    2. Dressing: In a small bowl, whisk together the olive oil, lemon juice, honey, garlic, oregano, salt, red pepper flakes and pepper until emulsified (or put in a jar with lid and shake to combine).
    3. Salad: In a large serving bowl and the cooled quinoa and then add the chickpeas through arugula and toss to combine; then add the dressing and toss to combine and top with the feta.

    Mediterranean Quinoa Bowls:


  • Mediterranean Frittata

    August 3, 2024 Author: Rachel
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    Recipe adapted from Nourish and Free.

    Ingredients:

    • 1 TBSP olive oil use oil from the jar of sun-dried tomatoes for extra flavor
    • 1/4 c. chopped red onion
    • 2 1/2 c. fresh baby spinach
    • 2 garlic cloves, minced
    • 8 large eggs
    • 1/4 c. cottage cheese
    • 1/2 c. crumbled feta cheese, divided
    • 1/4 c. julienned sun-dried tomatoes in oil
    • Kosher salt and black pepper, to taste
    • 2-3 TBSP chopped fresh parsley

    Directions:

    1. Preheat the oven to 350F.
    2. In a 10-inch cast-iron or other oven-safe skillet, warm oil over medium heat. Add the red onion and sauté for 2-3 minutes, until slightly softened. Stir in the baby spinach and garlic. Cook for 1-2 minutes more, until the garlic is fragrant and the spinach is wilted.
    3. While cooking the veggies, crack eggs into a large bowl and whisk well. Add the cottage cheese, half of the feta, the sun-dried tomatoes, 1/2 tsp. salt, and 1/4 tsp. black pepper. Whisk again to combine.
    4. Remove skillet from the heat and use a spatula to spread the mixture into an even layer across the bottom of the skillet.
    5. Pour the egg mixture evenly over the cooked spinach. Gently swirl the pan to distribute evenly.
    6. Place skillet in the oven and bake for 18-20 minutes, until the eggs are set and begin to very slightly pull away from the edges of the pan. The frittata may puff up in places; this is normal and will subside as it cools.
    7. After removing the frittata from the oven sprinkle with additional feta, if desired, and garnish with parsley and extra black pepper as desired. Slice into pieces, serve, and enjoy!

    Mediterranean Frittata:

  • Easy Chicken Shawarma with Mint Yogurt Sauce

    August 3, 2024 Author: Rachel
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    Recipes from Damn Delicious and Walderwellness.

    Ingredients:

    Chicken Shawarma:

    • 2 TBSP olive oil
    • 1 TBSP water
    • 1 TBSP lemon zest
    • 1 TBSP freshly squeezed lemon juice
    • 3 garlic coves, minced
    • 2 tsp. ground coriander
    • 2 tsp. sweet paprika
    • 2 tsp. ground cumin
    • 1 tsp. ground turmeric
    • 1/2 tsp. ground cinnamon
    • 1/2 tsp. ground ginger
    • 1/4 tsp. cayenne pepper
    • 1/4 tsp. ground cardamom
    • Kosher salt and freshly ground black pepper, to taste
    • 2 lb. boneless, skinless chicken thighs or breasts
    • 1 1/2 TBSP vegetable oil

    Mint Yogurt Sauce:

    • 3/4 c. plain Greek yogurt
    • 1 c. fresh mint
    • 3 TBSP lemon juice
    • 3 garlic cloves or 1 tsp. garlic powder
    • Salt and pepper to taste
    • Cucumbers, chopped, optional

    Directions:

    1. Chicken Shawarma: In a medium bowl, whisk together olive oil, water, lemon zest, lemon juice, garlic, coriander, paprika, cumin, turmeric, cinnamon, ginger, cayenne pepper, cardamom, 1 tsp. salt and 1/2 tsp. pepper.
    2. In a gallon size Ziploc bag or large bowl, combine chicken and olive oil mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
    3. Preheat grill to medium high heat.
    4. Brush chicken with vegetable oil; season with salt and pepper, to taste.
    5. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165F, about 10 minutes.
    6. Mint Yogurt Sauce: Combine yogurt through salt and pepper in a food process and blitz until smooth. Taste and adjust seasoning as desired. May add chopped cucumbers to the mixture.

    Easy Chicken Shawarma and Mint Yogurt Sauce:

  • Chicken Caesar Burgers

    August 3, 2024 Author: Rachel
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    Recipe from Defined Dish.

    Ingredients:

    • 1 lb. ground chicken 
    • 1 TBSP SideDish Miso Caesar dressing
    • 1 tsp. Kosher salt
    • 1/2 tsp. garlic powder 
    • 1/2 tsp. black pepper 
    • 1/2 tsp. crushed red pepper flakes 
    • 1/3 c. gluten-free panko breadcrumbs 
    • 2 TBSP freshly chopped parsley leaves
    • 1/4 c. finely grated parmesan 
    • Avocado oil, for cooking
    • Caesar salad: 2 c. roughly chopped romaine, Caesar dressing, and freshly ground black pepper
    • Assembly: burger bun, burger, salad, and shaved parmesan

    Directions:

    1. Burgers: In a bowl, combine all of the ingredients for the chicken patties (except for the avocado oil) until well combined. Shape into 4-equal sized patties.
    2. Heat 2 to 3 TBSP of avocado oil in a large nonstick skillet over medium heat. When hot, add the patties and cook until golden brown on both sides and cooked through, 3 to 4 minutes per side. Transfer to a paper towel lined plate. Set aside.
    3. Salad: In a medium bowl, toss the romaine lettuce with 1 to 2 TBSP of Caesar dressing and pepper, until it is well coated.
    4. Assembly: To build the burgers, place the burger patty on a bun and top with Caesar salad and shaved parmesan cheese.

    Chicken Caesar Burgers:

  • Damn Delicious Fried Rice

    August 3, 2024 Author: Rachel
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    Recipe Adapted from Damn Delicious.

    Ingredients:

    • 1/3 c. oyster sauce
    • 2 TBSP rice wine vinegar
    • 1/4 tsp. crushed red pepper
    • 1 lb. chicken breast or thighs, cut into bite-size pieces or tofu
    • Salt and pepper, to taste
    • 2 TBSP vegetable oil
    • 1 small onion, diced
    • 3 garlic cloves, minced
    • 1 TBSP ginger paste
    • 10 oz. frozen corn, cooked
    • 12 oz. frozen broccoli, cooked
    • 10 oz. frozen peas and carrots, cooked
    • 4 c. cooked (day old) white or brown rice
    • 3 (or more) eggs, beaten

    Directions:

    1. In a small bowl, whisk together oyster sauce, rice vinegar, and red pepper flakes.
    2. Season chicken with 1/2 tsp. salt and 1/4 tsp. pepper.
    3. Heat 1 TBSP vegetable oil in a large cast iron skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown, about 7-8 minutes; set aside.
    4. Add onion to the skillet and cook, stirring occasionally, until tender, about 3-4 minutes.
    5. Stir in garlic and ginger until fragrant, about 1 minute.
    6. Heat remaining 1 tablespoon vegetable oil and sesame oil over medium high heat.
    7. Spread rice in an even layer. Cook, without stirring, for 2 minutes. Flip and spread in an even layer again, cooking for an additional 2 minutes.
    8. Push rice to one side of the skillet (or in a separate skillet); add eggs to opposite side of the skillet, and cook, stirring often, until thickened and no visible liquid egg remains, about 2-3 minutes.
    9. Stir in chicken, cooked vegetables, and oyster sauce mixture until well combined, about 2-3 minutes. Continue cooking, stirring constantly, until flavors have blended, about 3-5 minutes.

    Damn Delicious Fried Rice:

  • Rachels Pesto

    August 3, 2024 Author: Rachel
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    Ingredients:

    • Bag of fresh spinach (about 6 oz.)
    • 1 garlic clove
    • Parmesan Cheese or Pecorino Romano Cheese (about 1-inch x 2-inch piece, cut into 3 or 4 pieces)
    • Handful of nuts (about 1/2 c. – I generally use pecans, but you can use any nut you like)
    • 2 large handfuls of fresh basil
    • Extra virgin olive oil (about 2 TBSP)
    • Salt and pepper, to taste
    • 1 lb. pasta
    • Reserved pasta water (about 1/2 c.) to thin
    • Add ins: tomatoes, mozzarella, grilled chicken, parmesan etc.

    Directions:

    1. Add the spinach, garlic clove, parmesan cheese, and nuts to a standard sized food processor and process until you have enough space to add the basil. If you can’t fit all the spinach in at once, process what you can until you have space to add the remaining spinach. 
    2. Add the basil and the salt and pepper and process until everything is finely chopped (no large pieces of parmesan cheese remain and nuts are chopped). 
    3. Slowly drizzle in the olive oil.  Add enough olive oil so that pesto mixture is just coming together.  The consistency is not sauce like at this point (more like finely chopped ingredients) and it should be quite thick with no visible amounts of oil.
    4. Taste the mixture and adjust the seasoning with salt and pepper as needed.
    5. Meanwhile cook your pasta.  Once pasta is cooked, reserve about 1/2 c. pasta water (to ensure you have enough), and add the pasta to a large bowl.
    6. Add the thick pesto to the top of the pasta and add 1/4 c. reserved pasta water to the top of the pesto.  The pasta water thins the pesto.  Begin tossing the pesto in the pasta.  If the pesto is still too thick, you can add more reserved pasta water (start with 1/8 c. at a time).
    7. Once all combined add tomatoes, mozzarella, and/or chicken, if using, and top the with fresh grated parmesan cheese.

    Rachel’s Pesto: