• Risotto Alla Vodka

    January 15, 2024 Author: Rachel
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    Recipe adapted from Caro Chambers.

    Ingredients:

    • 1/4 c. olive oil
    • 4 shallots, thinly sliced
    • 4 garlic cloves, minced
    • 1 tsp. crushed red pepper flakes
    • 6 oz. tomato paste
    • 1/3 c. vodka
    • 2 c. half and half (can use fat free)
    • 5 c. chicken or vegetable broth
    • 2 c. Arborio rice
    • Salt, to taste
    • 1/2 c. grated Parmesan cheese
    • 1/3 c. basil, chiffonade

    Directions:

    1. Preheat oven to 350F.
    2. In a Dutch oven, heat the olive oil over low to medium heat and then add the shallots and pinch of salt; cook until shallots are soft and lightly golden brown, about 7 minutes. Then add the garlic and red pepper flakes and cook for 1 more minute. If the pan gets too dry, add a splash of oil.
    3. Add the tomato paste and stir it in until it starts to stick to the Dutch oven, about 1 to 2 minutes; then deglaze the Dutch oven with the vodka and scrape up all of the stuck bits from the bottom of the Dutch oven. When the vodka has evaporated after 1 minute, stir in the half and half, 3 c. of the broth, and the rice.
    4. Bring to a boil over medium heat, then cover and transfer to the oven and bake for 40 minutes.
    5. After 40 minutes, remove Dutch oven from the oven, stir in 1 c. of remaining broth along with the Parmesan cheese, and stir to combine. Add more broth until you reach your perfect risotto consistency.
    6. Serve topped with basil.

    Risotto Alla Vodka:

  • Creamy Chicken Tortilla Soup

    November 12, 2023 Author: Rachel
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    Recipe adapted from Sammy Montogoms.

    Ingredients:

    • 3 TBSP olive oil
    • 2 carrots, roughly chopped
    • 1 red bell pepper, roughly chopped
    • 1 onion, roughly chopped
    • 4 garlic cloves, peeled and whole
    • 2 TBSP tomato paste
    • 1 1/2 tsp. salt
    • 1 1/2 tsp. garlic powder
    • 3/4 tsp. oregano
    • 2 1/4 tsp. cumin
    • 3 tsp. smoked paprika
    • 2 tsp. chipotle chili powder
    • 7 1/2 c. chicken broth
    • 1 c. tomato sauce
    • 1 can of corn, drained and rinsed or 2 c. fresh or frozen, divided
    • 1/2 c. heavy cream
    • 1 rotisserie chicken, shredded
    • 1 lime, juiced
    • Serve topped with cheese, green onion, cilantro, avocado, jalapenos, sour cream, and/or tortilla chips

    Directions:

    1. Begin by roughly chopping the carrots, red pepper, and onion.
    2. To a large pot, add the olive oil and set to medium heat. Add chopped carrots, red pepper, and onion and cook for 7-10 minutes, stirring often.
    3. Reduce heat to low and add the whole garlic cloves. Sauté for an additional 2 minutes and then add the tomato paste. Cook until the tomato paste becomes a darker red color, about 3 minutes.
    4. Add the salt through tomato sauce and 1/2 of the corn. Bring to a light boil and let simmer for 10-15 minutes, or until the veggies become soft.
    5. Once the veggies are soft, turn off the heat and use an immersion blender and blend the soup until smooth.
    6. Add the heavy cream, and taste to see if it needs any additional seasonings.
    7. Shred the chicken and then add the shredded chicken, the remaining corn, and fresh lime juice to the soup and stir one last time.
    8. Top soup with desired toppings.

    Creamy Tortilla Soup:

  • Kung Pao Spaghetti with Tofu

    October 23, 2023 Author: Rachel
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    Adapted from The Foodie Diaries.

    Ingredients:

    • 1/2 lb. spaghetti
    • 1 block extra firm Tofu, pressed and cubed
    • 1 TBSP cornstarch
    • Salt to taste
    • 2 TBSP avocado oil
    • Onion, large chunks
    • Red pepper, large chunks
    • 6 garlic cloves, minced
    • 1 TBSP ginger paste
    • 1 TBSP sesame seeds
    • 1/2 – 1 tsp. crushed red pepper or gochugaru, to taste
    • 1/2 c. soy sauce
    • 1/4 c. rice wine vinegar
    • 2 TBSP chili paste
    • 3 TBSP brown sugar
    • 1 TBSP cornstarch mixed with 5 TBSP water
    • 1/4 c. crushed peanuts
    • 1 bunch of green onions, sliced

    Directions:

    1. Spaghetti: Cook spaghetti according to package and set aside.
    2. Tofu: Press tofu for at least 30 minutes; then cube the tofu and place in a bowl and toss with 1 TBSP cornstarch and salt to taste.
    3. Veggies: Chop onion, red pepper, and garlic and set aside.
    4. Sauce: Combine soy sauce through brown sugar in a small bowl and set aside.
    5. Prepare Tofu: In a skillet, heat the oil over medium heat; then add the tofu and let the tofu crisp for a few minutes, undisturbed; then flip the tofu so it gets all nice and crispy and golden. Once crisp and golden, remove tofu to a paper towel lined cutting board and set aside.
    6. Prepare Kung Pao Spaghetti: In the same skillet used for the tofu, add additional oil, if needed, over medium low heat; then add the onion and red peppers and saute for 2 minutes. Add the garlic, ginger paste, sesame seeds, and crushed red pepper and saute for 1 minute until the garlic is fragrant; then add the sauce and cornstarch mixed with water and let it simmer to thicken.
    7. Remove from heat and add the spaghetti and toss to coat; then add the tofu and toss. Serve topped with crushed peanuts and green onions.

    Kung Pao Spaghetti with Tofu:

  • Orzo Puttanesca

    October 11, 2023 Author: Rachel
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    Recipe from Chef Tom Walton.

    Ingredients:

    • 2 TBSP olive oil
    • 1 onion, diced
    • 2 garlic cloves, minced
    • 1/2 tsp. chili flakes
    • 1/2 tsp. oregano
    • Salt, to taste
    • 10 oz. grape/cherry tomatoes
    • 2 TBSP capers in brine
    • 1/3 c. Kalamata olives, sliced
    • 1 c. dried orzo
    • 1 14 oz. can garbanzo beans, drained and rinsed
    • 2 1/4 c. chicken broth
    • 6 oz. roasted red peppers, sliced
    • 1/2 c. parsley, chopped
    • 3/4 c. crumbled feta

    Directions:

    1. Heat a large skillet with a lid over medium heat, then add the olive oil, onion, garlic, chili flakes, oregano, and salt and cook stirring for 3 minutes to soften the onion; then add the tomatoes, capers, olives, orzo, and garbanzo beans and cook stirring for 2 more minutes.
    2. Add the chicken broth, stir, and bring to a simmer; then turn the heat down to low and cook, stirring, often for 3-4 minutes.
    3. After 3-4 minutes, add the red peppers and place the lid on the skillet and simmer for 15 minutes or until creamy and the orzo has soaked up all the liquid and softened.
    4. Top with parsley and feta.

    Orzo Puttanesca:

  • Summer Ramen Bowl

    June 29, 2023 Author: Rachel
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    Recipe adapted from the Defined Dish.

    Ingredients for 1:

    • 1 egg and/or breaded chicken cutlet
    • 1 brick of ramen, seasoning packet discarded
    • 1 TBSP Get Side Dish Creamy Sesame
    • 2 TBSP soy sauce
    • 1/2 – 1 TBSP chili crisp
    • Honey, to taste (about 2 tsp.)
    • Veggies (julienne cut cucumber, red bell pepper, and/or napa cabbage, wilted spinach etc.)
    • Everything but the bagel seasoning

    Directions:

    1. Soft Boiled Egg: Bring a small saucepan to a boil. When boiling, add the egg and cook for 6.5 minutes. Transfer egg to a bowl of ice water and set aside. Peel egg when cool to the touch.
    2. Ramen: In the saucepan used to cook the egg (or wilt the spinach), add the ramen noodles to boiling water and cook according to package. Drain the noodles and rinse under cold water until noodles are no longer hot.
    3. Sauce: In a bowl, whisk the Creamy Sesame, soy sauce, chili crisp, and honey until well combined.
    4. Assembly: Transfer noodles to a bowl and toss with the sauce until well coated. Top with veggies, egg and/or chicken, and sprinkle with everything but the bagel seasoning.

    Summer Ramen Bowl:

  • Lemon Chicken Orzo Soup

    March 8, 2023 Author: Rachel
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    Sub a can or two of white beans for the chicken if you want a vegetarian soup.

    Recipe adapted from Salt and Lavender.

    Amounts in parentheses are for hearty 4-6 portions. Leftovers are delicious despite the orzo absorbing the broth and becoming like a stew.

    Ingredients:

    • 2 sticks celery, chopped finely
    • 2 medium carrots, chopped finely
    • 1/2 (1) medium onion, chopped
    • 1 TBSP butter
    • 1 TBSP olive oil
    • 3 cloves garlic minced
    • 2 TBSP (2 1/2 TBSP) flour
    • 6 c. (8 c.) chicken broth
    • 1/2 tsp. (3/4 tsp.) Italian seasoning
    • 1.5 lbs. uncooked chicken breasts, or cooked chicken, or 1-2 cans of white beans, drained and rinsed
    • 1 c. (1 1/4-1 1/2 c.) uncooked orzo
    • 1 TBSP (1/2 – 1 lemon) lemon juice and zest, or to taste
    • 1 TBSP chopped parsley 
    • Salt & pepper, to taste

    Directions:

    1. Sauté the celery, carrots, and onions in a large soup pot with the butter and oil over medium-high heat for 5-7 minutes.
    2. Stir in the garlic and cook for about 30 seconds, then add the flour and cook for another minute or so.
    3. Pour in chicken broth and stir until the flour has dissolved, then add the Italian seasoning and chicken (if using). Bring the soup to a boil.
    4. Cover the soup (lid slightly ajar), and reduce the heat and simmer for 15 minutes.
    5. Stir in the orzo and cook for another 10 minutes or until the orzo is cooked through. I keep the lid off and stir it fairly often because it tends to stick to the bottom of the pot.
    6. Take the chicken out of the pot and cut it up (if using pre cooked chicken or beans, add now), then add it back in.
    7. Add the lemon juice, lemon zest, parsley, and season the soup with salt & pepper as needed. 

    Lemon Chicken Orzo Soup:

  • The Best Minestrone Soup

    March 7, 2023 Author: Rachel
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    Recipe adapted from Ambitious Kitchen.

    Ingredients:

    • 1 TBSP olive oil
    • 1 onion, diced
    • 2 stalks celery, diced
    • 2 large carrots, sliced
    • 1 zucchini, diced
    • 1 medium (or 2 small) yukon gold potatoes, diced into ½ inch cubes (about 1 cup diced potatoes)
    • 2 (14 oz.) can fire roasted tomatoes, crushed/blitzed in food processor
    • 1 (15 oz.) can kidney beans, rinsed and drained
    • 6 c. vegetable broth
    • 1 tsp. Italian seasoning
    • 1/2 tsp. red pepper flakes, optional
    • 3/4 tsp. salt, plus more to taste
    • Freshly ground black pepper
    • 12 oz. green beans, trimmed and cut into 1 inch pieces
    • 6 oz. spinach
    • Pasta: elbow noodles, small shells or fusilli, cooked separately
    • Freshly grated parmesan for serving

    Directions:

    1. Add olive oil to a large pot or Dutch oven and place over medium high heat. Add in diced onion, celery, sliced carrots, zucchini, and potatoes. Sauté for 3-5 minutes or until onions soften.
    2. Next add in crushed tomatoes, kidney beans, vegetable broth, Italian seasoning, red pepper flakes, and salt and pepper. Cover and cook on medium low for 10-15 minutes.
    3. Next add the green beans to the soup and simmer uncovered for 8-12 minutes or until green beans are tender. Once green beans are tender, add spinach and simmer until spinach has wilted.
    4. Meanwhile cook pasta in a separate pot, and drain when al dente.
    5. Add pasta to a bowl and ladle soup over the pasta. Top with parmesan cheese.
    6. Leftovers are amazing. The soup thickens, so add additional broth to your liking (I added 2 additional cups for the leftovers).

    The Best Minestrone Soup:

  • Curry Lentil Soup – Instant Pot

    November 17, 2022 Author: Rachel
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    Recipe adapted from Eating Instantly.

    Ingredients:

    • 1 TBSP coconut oil or olive oil
    • 2 yellow onions, diced
    • 4 cloves garlic, minced
    • 1 TBSP minced fresh ginger
    • 4 stalks celery, diced
    • 2 carrots, diced
    • 1 TBSP curry powder
    • 1 TBSP turmeric
    • 1 tsp. cumin
    • 1 tsp. salt
    • 1/2 tsp. pepper
    • 1 c. red lentils
    • 1 c. green lentils
    • 1 (14 oz.) can coconut milk
    • 1 (14 oz.) can diced tomatoes
    • 4 c. vegetable broth
    • 4 c. (6 oz. bag) spinach, chopped
    • 1 lime, juiced

    Directions:

    1. Add oil through broth to Instant Pot in order that they are listed. Place lid on Instant Pot and make sure valve is set to seal.
    2. Press the pressure cook button and set to high, then cook for 11 minutes. Instant Pot will take about 10-15 minutes to come to pressure then pressure cook the 11 minutes.
    3. Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
    4. Remove 1 cup of the soup and blend in a blender once cooled, then add back to pot of soup (this is an optional step that makes the dish more creamy and delicious). Stir in spinach and lime juice, and mix until spinach is wilted. Taste and adjust seasoning as necessary.

    Curry Lentil Soup – Instant Pot:

  • Chicken and Mushroom Orzo

    November 15, 2022 Author: Rachel
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    Recipe from Damn Delicious.

    Ingredients:

    • 1 1/2 lbs. boneless, skinless chicken thighs
    • Kosher salt and freshly ground black pepper, to taste
    • 2 TBSP unsalted butter
    • 8 oz. (or more to taste) brown mushrooms (mini portabellas, cremini), halved
    • 2 large shallots, diced
    • 3 garlic cloves , minced
    • 4 tsp. chopped fresh thyme leaves
    • 2 TBSP flour
    • 3 c. chicken stock
    • 1 1/2 tsp. Dijon mustard
    • 1 c. orzo pasta
    • 3-4 c. (or more to taste) baby spinach
    • 1/3 c. freshly grated Parmesan
    • 1/4 c. heavy cream
    • 2 TBSP chopped fresh parsley leaves

    Directions:

    1. Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
    2. Melt butter in a Dutch oven over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.
    3. Add mushrooms and shallot, and cook, stirring occasionally, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
    4. Whisk in flour until lightly browned, about 1 minute.
    5. Stir in chicken stock and Dijon, scraping any browned bits from the bottom of the skillet. Stir in orzo; season with salt and pepper, to taste.
    6. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes. Stir in spinach, Parmesan and heavy cream until the spinach has wilted, about 3 minutes. Return chicken to the skillet.
    7. Serve immediately, garnished with parsley.

    Chicken and Mushroom Orzo:

  • Chicken Pot Pie

    October 11, 2022 Author: Rachel
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    Recipe adapted from Love Welcome Serve.

    Ingredients:

    • 1 Rotisserie chicken, shredded or chunked
    • 1 1/2 c. warm chicken stock
    • 1 c. heavy cream, plus more for brushing crust
    • Olive oil
    • 1 1/2 c. carrots, chopped
    • 1 medium onion, chopped
    • 3 garlic cloves, chopped
    • 10-12 oz. frozen green beans
    • 10-12 oz. frozen peas
    • 1/4 c. flour, heaping
    • 1 14.5 oz. can of whole new potatoes, drained and quartered
    • 2 tsp. fresh thyme, minced
    • Black pepper, to taste
    • Salt, to taste
    • 2 TBSP butter, cut into little bits
    • 1/3 c. freshly grated Parmesan cheese
    • 1 pie dough, homemade or store bought

    Directions:

    1. Preheat oven to 400F.
    2. Combine stock and heavy cream.
    3. In an oven ready skillet, heat olive oil over medium heat; then add the carrots and onion and saute until just starting to soften; then add the garlic and stir until fragrant.
    4. Stir in the frozen green beans and peas and then shake the flour over all the vegetable and stir to coat.
    5. Slowly stir in the stock/cream mixture and reduce the heat to low. Allow the mixture to simmer a little to thicken.
    6. Add the potatoes, thyme, and chicken. Taste and season with salt and pepper. The sauce should be well salted.
    7. Add the little bits of butter to top of the mixture; then add the Parmesan cheese and top with the pie crust. Crimp crust if desired, and then add several slits on top to allow the steam to vent. Then brush the crust with some cream.
    8. Bake for 20-25 minutes, or until the crust is golden brown and the mixture is thick and bubbling.

    Chicken Pot Pie:




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