• Green Chile Rice

    June 19, 2023 Author: Rachel
    No comment yet

    Recipe from Rick Bayless.

    Ingredients:

    • 1 2/3 c. chicken broth
    • 2 fresh poblanos or Anaheim peppers, stems and seeds removed and roughly chopped
    • 12 sprigs of cilantro
    • 1 TBSP oil
    • 1 c. rice
    • 1 small onion, diced
    • 5 garlic gloves, minced
    • 1/2 tsp. salt

    Directions:

    1. Chiles: Combine the chicken broth and chopped chiles in a saucepan; bring to a boil and then partially cover with a lid and simmer for 10 minutes; then pour the hot chile mixture into a food processor, add the cilantro (stems included), and process until smooth puree.
    2. Rice: Wipe the saucepan clean, and add the oil and heat over medium heat. Add the rice and onion, and cook stirring regularly, until the rice is chalky and the onion is soft, about 5 minutes; then stir in the garlic and cook 1 minute longer; then add the chile puree and salt, stir once and scrape down an rice clinging to the side of the pan, cover and cook over medium-low heat for 15 minutes.
    3. Uncover and check rice and should be nearly cooked through; if the rice is just about ready, turn off heat, re-cover and let stand for 5-10 minutes to complete cooking. If rice is far from done, continue cooking for 5 minutes (may need to add more water); then retest and fluff with fork when done.

    Green Chile Rice:

  • Spanakorizo (Greek Spinach and Rice)

    June 18, 2023 Author: Rachel
    No comment yet

    Recipe adapted from Bowl of Delicious.

    Ingredients:

    • 1/4 c. olive oil
    • 1 bunch green onions thinly sliced, 1/2 c. dark green tops reserved (about 8-10 green onions)
    • 8-10 oz. baby spinach 
    • 1 c. basmati rice (or other long grain white rice or parboiled rice)
    • 2 c. vegetable broth, water, or chicken broth
    • 1/2 tsp. salt plus more if needed
    • 1/4 c. fresh chopped dill (can also use mint, parsley, or a combination)
    • Juice and zest of 1 lemon (about 1 tsp. zest and 2 TBSP juice)
    • Crumbled feta cheese and chopped fresh herbs/green onions for serving

    Directions:

    1. In a large heavy pot or Dutch oven, heat the olive oil. Add the sliced green onions (reserve 1/2 c. of the dark green tops) and sauté until soft, about 2 minutes. Add the baby spinach and sauté until wilted, about 2 minutes.
    2. Add the basmati rice and stir to coat. Pour in the vegetable broth and add the kosher salt. Bring to a boil, stir once, cover, and simmer on low for about 15 minutes (or until rice is cooked – you should see holes in the top, and if you tilt the pot you should no longer see any water pooling).
    3. Stir in the fresh chopped dill or other herbs, the lemon zest, and lemon juice, and the reserved sliced green onions (keep some out for garnish if you like).
    4. Season to taste with salt, and serve garnished with crumbled feta cheese and reserved green onions, if desired.

    Spanakorizo (Greek Spinach and Rice):

  • Greek Orzo Salad

    June 7, 2023 Author: Rachel
    No comment yet

    Recipe adapted from Half Baked Harvest.

    Ingredients:

    Dressing:

    • 1/3 c. olive oil
    • 2 TBSP red wine vinegar
    • 1 TBSP lemon juice
    • 1 1/2 tsp. honey
    • 1 1/2 tsp. Dijon mustard
    • 1 shallot, chopped
    • 1/4 – 1/2 c. chopped herbs, dill, basil, oregano, and/or thyme
    • Salt and black pepper

    Orzo Salad:

    • 1 c. dry orzo
    • 1 c. cubed feta cheese
    • 1 c. cherry tomatoes, halved
    • 2-3 Persian cucumbers, chopped
    • 1/2 c. pitted Kalamata olives
    • 1 roasted bell pepper, sliced
    • 1/4 c. chopped pepperoncini

    Directions:

    1. Dressing: To make the dressing, combine all ingredients in a large salad bowl.
    2. Orzo Salad: Bring a large pot of salted water to a boil. Boil the pasta to al dente. Drain. Add the hot orzo to the salad bowl full of dressing. Toss, toss! Add the feta, tomatoes, cucumbers, olives, peppers, and pepperoncini. Toss, toss! Serve warm or cold. The salad will develop more flavor as it sits.

    Greek Orzo Salad:

  • Pizzeria Salad

    May 1, 2023 Author: Rachel
    No comment yet

    Dressing Ingredients:

    • 1/2 c. Garlic Expressions
    • 2 TBSP mayonnaise
    • 1 TBSP Italian seasoning

    Salad Components:

    • Iceberg or romaine lettuce
    • Red onion, sliced
    • Pepperoncini or banana peppers + splash of juice
    • Grape tomatoes, halved
    • Cucumbers, chopped
    • Radishes, chopped
    • Carrots, chopped
    • Parmesan cheese

    Directions:

    1. Add dressing ingredients to a jar with a lid, put lid on, and shake until combined.

    Pizzeria Salad:

  • Fattoush Salad

    April 5, 2023 Author: Rachel
    No comment yet

    Ingredients:

    Dressing:

    • 1/3 c. olive oil
    • Zest of 1 lemon
    • 1/3 c. lemon juice
    • 1/4 tsp. garlic powder
    • 1 1/2 tsp. sumac
    • Salt and pepper, to taste
    • Honey, to taste

    Salad:

    • Romaine lettuce, chopped
    • Cucumber, diced
    • Grape tomatoes, halved
    • Radish, thinly sliced
    • Red pepper, chopped
    • Green onion, chopped
    • Parsley, chopped
    • Mint, chopped
    • Feta
    • Pita chips

    Directions:

    1. Place dressing ingredients in a jar with tight fitting lid or a bowl. Shake/whisk to combine. Taste and adjust seasoning.
    2. Place salad ingredients in a bowl and toss with desired amount of dressing. Top with feta and pita chips.

    Fattoush:

  • Air Fryer Falafel

    March 10, 2023 Author: Rachel
    No comment yet

    Recipe from Ela Vegan.

    Ingredients:

    • 2 c. (400 g.) dried chickpeas (not canned or cooked chickpeas)
    • 5 garlic cloves, chopped
    • 1 small onion, chopped
    • 1 c. parsley leaves, chopped
    • 1/2 c. cilantro leaves, chopped
    • 2 tsp. ground coriander
    • 2 tsp. ground cumin
    • 1 1/2 tsp. sea salt
    • 1 tsp. black pepper
    • Red pepper flakes or cayenne pepper to taste
    • 1 tsp. baking powder (optional, see notes)
    • Cooking spray

    Directions:

    1. The day before you start making the falafel, place the dried chickpeas in a large bowl. Fill it with plenty of water (the chickpeas should be covered by at least 3 inches but add more water if needed) and soak for 18-24 hours. Drain the chickpeas completely and use a paper towel to lightly pat dry them (if they are too wet).
    2. Transfer the chickpeas along with all other ingredients to a large food processor. If you have a small food processor, you will need to work in batches. Process everything for about 20 seconds, then scrape down the sides of the food processor and blend again. Do this a few times until the mixture is well combined, but not mushy.
    3. Refrigerate the falafel mixture (in the food processor bowl) for about 45-60 minutes (or longer).
    4. Use an ice cream scooper to scoop the falafel mixture and shape it with your hands to form a ball (or make a patty/disk if you wish). Do this with the remaining falafel mixture.
    5. Use the cooking spray to lightly spray the falafel balls. Also, spray the basket of your air fryer to avoid sticking. Heat the air fryer to 375 ºF and set the timer to 15 minutes. Cook the falafel balls in the air fryer, flip them after 10 minutes. They should be crispy and slightly brown on the outside. You might need to fry them in batches if necessary.

    Air Fryer Falafel:

  • Quick Pickled Vegetables

    February 7, 2023 Author: Rachel
    No comment yet

    Recipe adapted from Midwest Foodie.

    Ingredients:

    • 1 c. carrots, julienned
    • 1 c. cucumber, julienned
    • 1 c. radish, julienned
    • 2 garlic cloves, smashed
    • 1/4 tsp. crushed red pepper or to taste
    • 3/4 c. warm water
    • 2/3 c. rice wine vinegar
    • 1 1/2 TBSP sugar
    • 3/4 tsp. salt

    Directions:

    1. Add carrots through crushed red pepper to a large jar with a lid.
    2. In a small bowl or measuring cup combine the water through the salt and stir to dissolve.
    3. Pour vinegar mixture over veggies (leaving about 1/2 inch of space between liquid and rim).
    4. Screw lid on and refrigerate for at least 8 hours and up to 3 weeks.

    Quick Pickled Vegetables:

  • Jewish Cacio e Pepe

    January 23, 2023 Author: Rachel
    No comment yet

    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:

  • Carol Chriss’s Stuffing

    January 16, 2023 Author: Rachel
    No comment yet

    Ingredients:

    • 1 1/2 lbs. hearty white sandwich bread (Arnold Country Classics White Bread), cut into 1/2-in. pieces (16 c.) (or about 10 c. dried bread)
    • 8 TBSP unsalted butter, cut into 8pieces
    • 2 onions, chopped fine
    • 2 celery ribs, chopped fine
    • 1 TBSP poultry seasoning
    • 1 1/2 tsp. salt (reduce to 1 tsp. if using seasoned broth)
    • 1 package of sage, chopped
    • 1/2 c. parsley, chopped
    • 3/4 tsp. pepper
    • 2 1/2 c. – 3 c. chicken broth, to taste (adding more broth will make the stuffing wetter)

    Directions:

    1. Adjust oven rack to middle position and heat oven to 300 degrees. Arrange bread evenly on a rimmed baking sheet. Bake for 25 minutes. Remove sheet from oven and stir bread to redistribute. Return the sheet to the oven and continue to bake until the bread is light golden brown, 25 to 30 minutes longer. Let cool completely, then transfer to a large bowl. (Cooled bread can be stored in zipper—lock bag for up to 2 days.) Increase oven temperature to 375 degrees.
    2. Melt butter in a 12-inch skillet over medium—low heat. Continue to cook, swirling pan occasionally, until butter is dark golden brown and has a nutty aroma, 5 to 7 minutes. Transfer 2 TBSP of browned butter to a small bowl and set aside.
    3. Add onions and celery to the skillet, increase heat to medium, and cook until vegetables are soft and beginning to brown, 10 to 13 minutes. Stir in poultry seasoning, salt, pepper, sage, and parsley, and cook until fragrant, about 30 seconds. Add vegetable mixture to bowl with bread.
    4. Add broth to bread mixture and fold to combine. Let sit for 10 minutes. Fold again until broth is fully absorbed. Transfer stuffing to a 13 by 9-inch baking dish and distribute evenly but do not pack down. Drizzle reserved butter evenly over top. Bake until golden brown and crisp on top, 30 to 35 minutes. Transfer the dish to a wire rack and let cool for 15 minutes. Serve.
    5. TO MAKE AHEAD: Before drizzling butter over stuffing in step 4, cover the dish with aluminum foil. Refrigerate stuffing and reserved butter for up to 24 hours. When you want to bake, microwave reserved butter until melted. Remove foil, drizzle butter over stuffing, re—cover dish with foil, and bake for 15 minutes. Uncover and continue to bake until stuffing is heated through and top is golden brown, 30 to 35 minutes longer.

    Carol Chriss’s Stuffing:

  • Red Beans and Rice – Instant Pot

    November 15, 2022 Author: Rachel
    No comment yet

    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:

Previous Page Next Page