• Vegetarian Green Chile Sauce

    October 28, 2024 Author: Rachel
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    Recipe adapted from Rancho De Chimayo Cookbook.

    Ingredients:

    • 4 c. vegetable broth
    • 1 quart sized bag of frozen roasted green chiles, thawed and chopped
    • 3 Roma tomatoes (smoked, optional) or 1 c. canned crushed tomatoes
    • 1 TBSP onion, minced
    • 1 tsp. garlic salt, or more to taste
    • 2 TBSP cornstarch dissolved in 2 TBSP water

    Directions:

    1. Combine vegetable broth through garlic salt in a saucepan and bring to a boil over medium-high heat. Continue boiling to reduce mixture for about 15 minutes and then add the cornstarch mixture.
    2. Reduce heat to a simmer and cook for 5 to 20 minutes. The sauce should be reduced by about 1/4, thickened but quite pourable with no taste of raw cornstarch.
    3. Taste and adjust seasoning.

    Vegetarian Green Chile Sauce:

  • Greek Feast – Tzatziki

    October 2, 2024 Author: Rachel
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    Recipe from Chef Brittany Eddelbuttel.

    Ingredients:

    • 1/2 c. finely grated cucumber
    • 1 c. whole milk Greek yogurt
    • 1 TBSP lemon juice
    • 1/2 TBSP olive oil
    • 1 garlic clove, minced
    • 1/4 tsp. salt
    • 1 TBSP fresh dill, chopped
    • 1 TBSP fresh mint, chopped

    Directions:

    1. Place the grated cucumber in a cheese cloth and gently squeeze out the excess water.
    2. In a medium bowl, combine all ingredients. Chill until ready to use.

    Tzatziki:

  • Jalapeno Lime Cranberry Sauce

    September 12, 2024 Author: Rachel
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    Ingredients:

    • 12 oz. fresh cranberries
    • 1 c. sugar
    • 1 c. water
    • 2 jalapenos, chopped (seeds optional)
    • 1/2 tsp. salt
    • 2 limes, zested and juiced, to taste

    Directions:

    1. Add cranberries through salt to a saucepan, and bring to a boil; then lower heat to simmer for 10 minutes.
    2. After 10 minutes, remove from heat and stir in desired lime zest and lime juice.
    3. Cool to room temperature and refrigerate.

    Spicy Cranberry Sauce:

  • 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:

  • Baked Salmon with Creamy Dill Caper Sauce

    January 15, 2024 Author: Rachel
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    Recipe adapted from Keto Cooking with Christian.

    Ingredients:

    • 4 portions fresh salmon 
    • 1 TBSP fresh dill chopped
    • Olive oil
    • Salt and Pepper to taste

    Sauce:

    • 1/3 c. sour cream
    • 2 TBSP mayonnaise
    • 1 TBSP fresh dill, chopped
    • 1 TBSP capers, chopped
    • 1 tsp. Dijon mustard
    • Zest and juice and of 1/2 lemon
    • Salt and pepper to taste

    Directions:

    • Sauce: Whisk all the sauce ingredients in a bowl and allow to sit at room temperature while you make the salmon.
    • Salmon: Preheat oven to 400F. Place the salmon on a baking sheet lined with aluminum foil. Brush each piece with olive oil.  Sprinkle salt, pepper, and dill over the tops. Bake for 10 minutes. Increase the temperature to 450F and bake for another 5-8 minutes.
    • Serve with a healthy dollop of the sauce over the top of the salmon, and garnish with some dill and capers.

    Baked Salmon with Creamy Dill Caper Sauce:

  • BBQ Tofu Tostadas

    June 7, 2023 Author: Rachel
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    Recipe adapted from This Savory Vegan.

    Ingredients:

    BBQ Tofu:

    • 1 block firm tofu drained and pressed
    • 2 TBSP avocado oil
    • 1 small red onion, finely diced
    • 1 tsp. smoked paprika
    • 1/2 tsp. garlic powder
    • 1/2 tsp. pepper
    • 1/2 c. BBQ sauce

    Slaw:

    • 1/2 bunch cilantro
    • 1 jalapeño, roughly chopped
    • 1 TBSP apple cider vinegar
    • 1 lime, juiced
    • 1/2 c. mayo
    • 1 small avocado
    • 1/4 c. milk
    • 1/2 tsp. garlic powder
    • 1/2 tsp. onion powder
    • 1/2 tsp. pepper
    • 1/4 tsp. salt
    • 4 cups shredded cabbage (1/2 bag of cole slaw mix)
    • 1 c. corn

    Tostadas:

    • 8 pre-made tostada shells
    • Pickled onions
    • Shredded cheese

    Directions:

    • Drain and press the tofu. Heat the oil in a skillet over medium heat. Add the tofu and break it apart into bite-sized pieces. Allow it to cook, undisturbed, for 5 minutes. Flip and cook for 3 more minutes.
    • Add the red onion and seasonings to the pan and cook for 5 more minutes. Pour in the BBQ sauce and a splash of water. Toss to coat, lower heat and cook until the sauce starts to crisp slightly.*
    • Meanwhile, add all of the slaw sauce ingredients to a food processor. Blend until smooth. Place the shredded cabbage, corn and 1/2 of the sauce in a bowl and toss to combine. Add more sauce if needed and reserve the rest of the sauce for serving.
    • To assemble, layer each tostada with BBQ tofu, slaw, pickled onions, and drizzle with slaw sauce, if desired.

    BBQ Tofu Tosatadas:

  • Thai Peanut Chicken Rice Noodle Bowl

    February 7, 2023 Author: Rachel
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    You can serve this dish over rice, rice noodles, or in lettuce wraps. Excellent all three ways!

    Recipe adapted from Midwest Foodie.

    Ingredients:

    • 1 lb. boneless chicken breast, diced into 3/4in. pieces
    • 2 TBSP olive oil
    • 1 TBSP red curry paste
    • 1 tsp. curry powder
    • 1/2 tsp. garlic powder
    • 2 tsp. ginger paste
    • Salt and pepper, to taste

    Toppings:

    Directions:

    1. Combine olive oil through salt and pepper in a bowl and mix to combine.
    2. Add the diced chicken to the bowl and toss to coat evenly.
    3. Cover and marinate chicken in the fridge for 1-2 hours.
    4. Remove chicken from fridge and allow to come to room temperature, about 30 minutes.
    5. Heat a large skillet over medium high heat. Once hot, add chicken in a single layer but don’t over crowd, cooking in batches if necessary.
    6. Occasionally flip the chicken until a dark golden brown crust forms on all sides and chicken is cooked through.
    7. Serve over rice, rice noodles, or in lettuce wraps. Add quick pickled vegetables and Thai peanut sauce and top with green onions, mint, parsley/cilantro, and jalapenos, if desired.

    Thai Peanut Chicken Rice Noodle Bowl:

  • Thai Peanut Sauce

    February 7, 2023 Author: Rachel
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    Recipe adapted from Midwest Foodie.

    Ingredients:

    • 1/4 c. soy sauce
    • 1/4 c. peanut butter
    • 1 TBSP lime juice
    • 1 TBSP rice wine vinegar
    • 2 TBSP brown sugar
    • 1/4 tsp. sesame oil
    • 1/8 tsp. garlic powder
    • 2 tsp. ginger paste
    • Crushed red pepper flakes, as desired
    • Black pepper, as desired
    • Water to thin, as needed

    Directions:

    1. Add soy sauce through black pepper to a bowl and whisk to combine until smooth and creamy (or blend in a blender).
    2. Add water to reach desired consistency.

    Peanut Sauce:

  • Jewish Cacio e Pepe

    January 23, 2023 Author: Rachel
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    Recipe from Jake Cohen.

    Ingredients:

    • 1 lb. pasta, cooked just shy of al dente
    • 1 lb. low fat cottage cheese
    • 1 c. Pecorino Romano cheese, finely grated
    • 1 TBSP freshly ground black pepper
    • Salt to taste

    Directions:

    1. Bring a large pot of water to a boil, salt the water, and cook pasta al dente. Reserve 1/2 c. pasta water for sauce, if needed.
    2. Meanwhile in a blender, combine cottage cheese through salt, and blend until smooth. Transfer to a large skillet and bring to a light simmer, stirring occasionally.
    3. Once pasta is al dente, drain, reserving 1/2 c. pasta water, and add pasta to sauce and toss to coat. Add reserved pasta water to thin, a few Tablespoons at a time, as necessary. Taste and adjust seasoning.

    Jewish Cacio e Pepe:

  • Red Curry Lentils with Peruvian Aji Verde Sauce – Instant Pot

    January 19, 2023 Author: Rachel
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    The Peruvian Aji Verde (Peruvian green table sauce) is life and can definitely be used as a salad dressing or with other dishes.

    Recipe adapted from Pinch of Yum.

    Red Curry Lentils Ingredients:

    • 1 1/2 c. brown lentils
    • 1 onion, diced
    • 2 TBSP red curry paste
    • 1 TBSP sugar
    • 1 tsp. garam masala
    • 1 tsp. curry powder
    • 1/2 tsp. turmeric
    • 2 garlic cloves, minced
    • 1 inch knob of ginger, grated
    • Shakes of cayenne pepper, optional
    • 2 c. water
    • 1 14 oz. can of tomato sauce
    • 1 tsp. salt, plus more to taste
    • 3/4 -1 c. coconut milk

    Peruvian Aji Verde Sauce Ingredients:

    • 2 TBSP olive oil
    • 1/2 c. mayonnaise
    • 3 oz. queso fresco
    • 1 jalapeno pepper
    • 1 bunch of cilantro
    • 2 garlic cloves
    • Juice of 1 lime
    • Pinch of salt, to taste
    • Thin with milk, half & half or cream, as desired

    Directions:

    1. Red Curry Lentils: combine lentils through salt in your Instant Pot; Set to high pressure for 15 minutes; then quick release and add 3/4 – 1 c. coconut milk. Taste and adjust seasoning.
    2. Aji Verde Sauce: combine all ingredients in a blender and blend until everything is incorporated. Thin with milk, half & half or cream, as desired.
    3. Serve red curry lentils over rice and top with Peruvian Aji Verde sauce.

    Red Curry Lentils with Peruvian Aji Verde Sauce – Instant Pot:

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