• Spicy Tofu Sofritas

    March 7, 2023 Author: Rachel
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    Recipe adapted from Pinch of Yum.

    Ingredients:

    • 1 poblano pepper
    • 1–3 individual chipotle peppers canned in adobo sauce (1 for mild/medium, 3 for very spicy)
    • 2 TBSP of the adobo sauce
    • 2–3 cloves garlic
    • 2 tsp. cumin
    • 1 tsp. chili powder or smoked paprika
    • 1/2 c. of your favorite salsa
    • 2 TBSP canola oil
    • 1/2 tsp. salt
    • 1 14–oz. package extra firm tofu
    • 1/2 c. water
    • Lime juice, to taste

    Directions:

    1. Roast your poblano: Turn your oven to the broil setting, place poblano on a baking sheet, and roast for 15 minutes at a time until it’s soft and blistered. Once blistered place in ziploc bag and close for about 15 minutes. After 15 mintues, remove poblano from bag and peel of skins and remove seeds. 
    2. Make a sofritas sauce: Place poblano, chipotles, garlic, spices, and salsa in a small blender or food processor (EXCEPT tofu). Pulse until a mostly smooth paste forms.
    3. Make the sofritas tofu: Slice the tofu and press with a clean towel to remove as much excess moisture as you can (the drier the tofu, the better it soaks up the sauce). Heat a drizzle of oil over medium high heat. Scramble the tofu into small bits with a spatula or wooden spoon. You can do beans or no beans – this is a choose your own adventure here. Add the sofritas sauce with 1/2 c. water. Simmer for 15-20 minutes until the sauce is richly colored and thickened slightly. Add more water as necessary, and season to taste with the salt and lime juice.
    4. Serve: Serve in tacos, burritos, tostadas, and mega rice bowls!

    Spicy Tofu Sofritas:

  • Nutella Granola

    February 27, 2023 Author: Rachel
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    Recipe adapted from Julie’s Eats & Treats.

    Ingredients:

    • 2 1/2 c. rolled oats
    • 2 TBSP coconut oil
    • 1/4 c. Nutella
    • 2 TBSP honey
    • Pinch of salt
    • 1/2 c. hazelnuts roughly chopped, optional
    • 1/2 c. chocolate chips, optional

    Directions:

    1. Preheat oven to 325F. Line a baking sheet with parchment paper or spray with oil.
    2. Put oats in a large mixing bowl.
    3. In a saucepan over low heat, melt coconut oil, Nutella, and honey together, stirring until smooth. Stir in salt. Pour this mixture over the oats and stir to coat the oats. Transfer to the prepared pan.
    4. Bake in preheated oven for 15 minutes. Stir granola and add in chopped hazelnuts, if using. Return to oven and bake for another 15 minutes.
    5. Cool completely. Stir in chocolate chips, if using.
    6. Store in airtight container.

    Nutella Granola:

  • Greek Turkey Meatball Bowls

    January 16, 2023 Author: Rachel
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    Ingredients:

    Meatballs:

    • 1 lb. lean ground turkey
    • 1 c. fresh baby spinach, chopped
    • 1/4 c. red onion, minced
    • 1/4 c. crumbled feta cheese
    • 1 egg
    • 1/2 c. Panko bread crumbs
    • 1 TBSP fresh dill, chopped
    • 1 tsp. dried oregano, rubbed between palm of hands
    • 1/2 tsp. salt
    • 1/4 tsp. garlic powder
    • 1/4 tsp. pepper

    Orzo:

    • 1 box of orzo, cooked according to package
    • 2-3 TBSP butter
    • 2 TBSP lemon juice
    • 2-3 TBSP fresh dill, chopped

    Whipped Feta:

    • 8 oz. feta cheese
    • 1/2 c. sour cream
    • 2 TBSP olive oil

    Greek Salad:

    • Lettuce, cucumbers, tomatoes, parsley, and red onion with Greek Salad Dressing.

    Greek Salad Dressing:

    • 1 c. olive oil
    • 1/2 c. red wine vinegar
    • 2 lemons juiced
    • 4 cloves garlic, minced
    • 1 TBSP Dijon mustard
    • 1 (to 1 1/2) tsp. salt
    • 1 tsp. dried oregano
    • 1/2 tsp. dried dill
    • 1/2 tsp. cracked black pepper

    Directions:

    1. For the Meatballs: Preheat oven to 400F. In a mixing bowl, add all the meatball ingredients and mix to combine. Line a baking sheet with parchment paper; roll about 30 meatballs and place on baking sheet. Bake for 25 minutes, turn meatballs over and bake for another 5 minutes.
    2. For the Orzo: Bring a stockpot to boil, then add a generous amount of salt. Cook according to package, and then drain. Put cooked orzo back in pot, add the butter and stir until melted. Then add the lemon juice and dill.
    3. For the Whipped Feta: Combine all ingredients in a food processor and pulse until smooth and creamy. The feta can be kept in the fridge for up to 3 days. 
    4. For the Salad Dressing: Add all ingredients to a jar with lid and shake to combine.
    5. Assemble: On the plate or large bowl add a smear of whipped feta, then add orzo to overlap the feta, top the orzo and feta with the meatballs, then add the salad. Drizzle with the dressing.

    Greek Meatball Bowls:

  • Red Beans and Rice – Instant Pot

    November 15, 2022 Author: Rachel
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    Copycat for Popeye’s red beans and rice.

    Ingredients:

    • 2 TBSP bacon grease or olive oil 
    • 2 cloves garlic, minced
    • 1 onion, chopped
    • 16 oz. dried red beans
    • 1/2 TBSP liquid smoke
    • 1 tsp. Cajun seasoning
    • 1 tsp. chili powder
    • 6 c. chicken broth
    • 2 c. cooked rice

    Directions:

    1. Place Instant Pot on saute. Once Instant Pot reaches “HOT”, add olive oil, garlic, and onions, and saute for a few minutes.
    2. Then add the dry beans (no need to presoak), broth, liquid smoke, and seasonings and stir everything.
    3. Place on manual High Pressure for 90 Minutes.
    4. Do a natural release for 20 minutes.
    5. If you want creamier beans either smash some beans with the back of a large spoon, use an immersion blender, or remove some of the beans and liquid and and place in a blender or food processer and pulse until desired consistency and then add back to the Instant Pot and mix to combine.
    6. Serve over rice.

    Red Beans and Rice – Instant Pot:

  • Samosa Pot Pie

    November 15, 2022 Author: Rachel
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    Ingredients:

    • Instant mashed potatoes for 8
    • 2 tsp. mustard seeds
    • 1 TBSP olive oil
    • 1 onion, diced
    • 1 zucchini, diced
    • 1 TBSP ginger paste
    • 1 12 oz. bag frozen cauliflower
    • 1 12 oz. bag frozen green beans
    • 1 12 oz. bag frozen peas and carrots
    • 1 14 oz. can garbanzo beans, drained
    • 2 tsp. salt
    • 1 tsp. turmeric
    • 3 tsp. chili powder
    • 2 tsp. garam masala
    • 3 tsp. cumin
    • 3 tsp. ground coriander
    • 1 pie dough, store-bought or homemade

    Raita: In a bowl, mix 5 oz. plain Greek yogurt with 1 small hot house cucumber (1/2 shredded and the other half small diced), mint, juice from 1/2 lime, salt to taste, and sugar to taste.

    Directions:

    1. Preheat oven 400F.
    2. Prepare the raita and place in the fridge until ready to eat.
    3. Prepare instant mashed potatoes according to direction on the box.  Set aside.
    4. Cook the cauliflower, green beans, and peas and carrots in the microwave, slightly undercooking them.  When cooked, add them to a bowl and then add the garbanzo beans and set aside.
    5. In a small bowl, add the salt through coriander and set aside.
    6. In an oven safe skillet, heat the oil; then add the mustard seeds and fry for 10 seconds until they start to pop; then add the onions, zucchini, and ginger and stir-fry for a few minutes.
    7. Add the bowl of cooked veggies and 1/2 of the spices.  Mix to combine.
    8. Add the remaining spice mixture to the prepared mashed potatoes and mix to combine.
    9. Add 1/2 of the seasoned mashed potatoes to 1/2 of the skillet. 
    10. Remove the remaining 1/2 of the veggie mixture from the skillet and add to the mashed potatoes, and mix to combine.  Once 1/2 of the veggies are removed from the skillet, mix the mashed potatoes with the veggies in the skillet. (If your skillet is big enough to mix everything, you don’t need to take any veggies out of the skillet to mix with the mashed potatoes)
    11. Add the mashed potato veggie mix back to the skillet.
    12. Add 1 pie dough on top of the skillet, and add 2-3 vents.  Place in the 400F oven and bake for 20—25 minutes, or until browned and heated through.

    Samosa Pot Pie:

  • Honey Mustard Pecan Crusted Salmon

    November 6, 2022 Author: Rachel
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    Perfect entertaining dinner. Serve with mashed potatoes and roasted green beans.

    Recipe from Jen Hatmaker’s Feed These People.

    Ingredients:

    Salmon:

    • 2 lb. salmon fillet
    • Salt and pepper, to taste

    Honey Mustard:

    • 2 TBSP honey Dijon mustard
    • 2 TBSP honey
    • 2 TBSP butter, melted
    • Pinch of salt

    Pecan Topping:

    • 1/4 c. panko bread crumbs
    • 1/4 c. fresh parsley, chopped
    • 1/2 c. pecans, chopped

    Directions:

    1. Preheat oven to 400F and line baking sheet with foil.
    2. In a small bowl, mix the honey mustard ingredients until smooth. Stick in fridge for 10 minutes or so to slightly firm up.
    3. In another bowl, mix together the pecan topping ingredients.
    4. Place salmon on the baking sheet and sprinkle with salt and pepper; then brush the honey mustard pretty thick; then coat with pecan mixture and pat that down.
    5. Bake for around 20 minutes, or until flaky and opaque in the the thickest part.

    Honey Mustard Pecan Crusted Salmon:

  • Chicken Lettuce Wraps

    November 4, 2022 Author: Rachel
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    So quick and easy. Absolutely delicious!

    Recipe from Damn Delicious.

    Ingredients:

    • 1 TBSP olive oil
    • 1 lb. ground chicken
    • 2 garlic cloves, minced
    • 1 onion, diced
    • 1/4 c. hoisin sauce
    • 2 TBSP soy sauce
    • 1 TBSP  rice wine vinegar
    • 1 TBSP  freshly grated ginger
    • 1 TBSP Sriracha, optional
    • 1 8-oz. can water chestnuts, drained and diced
    • 2 green onions, thinly sliced
    • Kosher salt black pepper, to taste
    • 1 head butter lettuce or iceberg lettuce

    Directions:

    1. Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
    2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
    3. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
    4. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

    Chicken Lettuce Wraps:

  • Egg Roll in a Bowl

    October 14, 2022 Author: Rachel
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    Recipe adapted from Recipe Runner.

    Ingredients:

    • 1/4 c. soy sauce
    • 2 tsp. honey
    • 1 TBSP rice vinegar
    • 1 1/2 tsp. sriracha or to taste
    • 1 TBSP grated fresh ginger
    • 2 tsp. grated or minced garlic
    • 1 TBSP toasted sesame oil
    • 1 lb. ground chicken or turkey
    • Salt and freshly ground black pepper to taste
    • 12-16 oz. bag of broccoli slaw
    • 1/2 c. grated carrots
    • 1 bunch green onions, thinly sliced
    • Serve over rice or noodles
    • Top with Yum Yum sauce

    Yum Yum Sauce: 1 c. mayo, 1 TBSP sugar (or to taste), 3 TBSP rice wine vinegar, 3/4 tsp. smoked paprika, 1/2 tsp. garlic powder, and sriracha, if desired; mix and adjust to your taste.

    Directions:

    1. In a bowl whisk the soy sauce through garlic.
    2. Heat the sesame oil in a large skillet over medium-high heat. Add in the ground chicken and crumble with a wooden spoon. Season with salt and pepper and sauté until mostly cooked through.
    3. Add the broccoli slaw, carrots, and green onions to the ground chicken. Stir everything together and continue to cook until the broccoli slaw is tender and softened, about 4-5 minutes.
    4. Pour in the soy sauce mixture and stir everything together. Cook for several more minutes until the sauce has thickened and absorbed into the chicken and broccoli slaw. Taste for seasoning.
    5. Serve over rice or noodles and top with Yum Yum sauce.

    Egg Roll in a Bowl:


  • Taco Skillet or Burrito Filling

    October 11, 2022 Author: Rachel
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    Can easily make this vegetarian by swapping the meat for another can of beans. Also makes for a great taco salad.

    Ingredients:

    • Olive oil
    • 1 lb. ground chicken, turkey, or beef
    • 1 tsp. cumin
    • 1 tsp. chili powder
    • 16 oz. jar of favorite salsa
    • 1 15 oz. can pinto or black beans, drained and rinsed
    • 1 15 oz. can of corn, drained and rinsed
    • Shredded cheese to your liking
    • Serve over rice with taco toppings (lettuce, tomato, cheese, guacamole, sour cream, etc.) or use as burrito filling

    Directions:

    1. Heat olive oil in a skillet over medium heat; then add the ground meat and crumble. When meat is no longer pink, add cumin and chili powder and stir to combine; then add the salsa, beans, and corn and cook through. Toss in some shredded cheese and stir until cheese is melted.
    2. Serve with chips and taco toppings, serve over rice, or use as a burrito filling.

    Taco Skillet or Burrito Filling:

  • Chipotle Salmon with Mango Salsa

    August 17, 2021 Author: Rachel
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    Recipe adapted from Carlsbad Cravings.

    Ingredients:

    Wet Rub for Salmon:

    • 2-3 lbs. of salmon
    • 2 TBSP butter
    • 2 TBSP honey
    • Zest of 1 lime
    • 2 TBSP lime juice
    • 1 tsp. salt
    • 1 tsp. chili powder
    • 1 tsp. ground cumin
    • 1 tsp. garlic powder
    • 1/2 tsp. smoke paprika
    • 1/2 tsp. onion powder
    • 1/2 tsp. dried oregano
    • 1/2 tsp. pepper
    • 1/2-1 tsp. chipotle powder

    Mango Salsa:

    • 3 mangos, chopped
    • 1 red bell pepper, diced
    • 1/3 red onion, diced
    • 1-3 jalapenos, seeded and minced
    • 1/3 c. cilantro, chopped
    • 1/2 tsp. garlic powder
    • 1/4 tsp. salt
    • 1/4 tsp. chili powder
    • 1/4 tsp. ground cumin
    • 1/8-1/4 tsp. pepper
    • 3 TBSP lime juice
    • 1 TBSP apple cider vinegar

    Directions:

    1. Prepare mango salsa: Add all Mango Salsa ingredients to a large bowl. Toss to evenly combine. Taste and add additional jalapenos, salt or lime juice. For best flavor, chill salsa in the refrigerator for 30-60 minutes.
    2. Preheat oven to 400* F.
    3. Line a large jelly roll pan with foil that extends 2” past the pan edge on each long side (so you can fold the sides up). Lightly spray foil with nonstick cooking spray. Place salmon in the center of the foil skin side down.
    4. Whisk all the Wet Rub ingredient together in a medium bowl. Pour rub on salmon and evenly rub all over the top. Fold up all the sides of the foil snugly around the salmon (but don’t cover salmon). Let salmon rest 15-30 minutes to come to room temperature (you can make the mango salsa during this time).
    5. Bake salmon uncovered at 400* F for 12-15 minutes (depending salmon thickness), then broil 3 minutes.
    6. Garnish salmon with fresh lime juice and mango salsa. Season with salt to taste.

    Chipotle Salmon with Mango Salsa:

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