• Air Fryer Falafel

    March 10, 2023 Author: Rachel
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    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
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    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
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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:

  • Carol Chriss’s Stuffing

    January 16, 2023 Author: Rachel
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    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
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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:

  • Israeli Couscous Salad

    August 17, 2022 Author: Rachel
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    If you want a more hearty couscous side (pictured above), double the couscous (olive oil, shallots, lemons, couscous, and water/stock) and the dressing.

    Recipe adapted from No Spoon Necessary.

    Ingredients:

    Couscous

    • 2 ½ TBSP olive oil
    • 2 medium shallots – finely diced (about 1/3 heaping cup)
    • 2 large lemons, zested & juiced (1/4 cup juice) (1 TBSP & ½ tsp zest – DIVIDED)
    • 1 ½ c. Israeli pearl couscous
    • 1 ¾ c. stock or water
    • 1 (8 oz.) jar oil-packed julienne sun-dried tomatoes – drained & 2 TBSP oil reserved
    • 1 (14 oz.) can chickpeas, drained & rinsed
    • 3 oz. baby arugula, or more to taste
    • 3 large green onions, thinly sliced
    • 6 ounces feta cheese, crumbled
    • ½ c. fresh herbs, chopped (basil, parsley, cilantro, and/or mint)
    • 3 TBSP toasted pine nuts 
    • Salt & pepper

    Dressing

    • ¼ c. olive oil
    • 1 garlic, minced
    • 1 tsp. Dijon mustard
    • 1 tsp. honey

    Directions:

    1. Prepare Dressing:  Add the oil, garlic, Dijon and honey to a small bowl or a mason jar. Add in ¼ c. fresh lemon juice, a scant ½ tsp. zest, ¼ tsp salt and generous pinch of pepper. Whisk until well combined. If using a mason jar, add the lid and seal. Shake the jar until well combined.
    2. Infuse Oil: Heat oil in a medium saucepan over medium-low heat. Add the shallots and 1 heaping TBSP of lemon zest. Let the flavors infuse and sweat the vegetables, stirring, for 2-3 minutes.
    3. Prepare Couscous: Stir in the couscous and increase the heat to medium. Cook, stirring, for 2-3 minutes or until the couscous is lightly toasted and fragrant. Add in the stock and season with a generous pinch of salt and pepper. Increase heat to medium-high and bring to a rapid simmer, then immediately reduce heat to a low. Cover the pan tightly with a lid and cook for 10-12 minutes, until the couscous is tender, and liquid is almost all absorbed. Remove from heat.
    4. Stir in sundried tomato oil & cover: Remove cover from couscous. Add the 2 tablespoons of sun-dried tomato oil and stir to combine. Replace cover and set aside (off heat), for about 3-5 minutes, until liquid is completely evaporated. The couscous should be tender, and the mixture should be fluffy, not soupy. Season couscous to taste with salt and pepper; fluff with a fork. Transfer the couscous to a large bowl.
    5. Add dressing: Add half the dressing (about ¼ c.) to the slightly warm couscous and toss well to combine. Set aside to cool completely.
    6. Toss couscous: Once the couscous is cooled, add the chickpeas, arugula, green onions, herbs and half the feta. Toss to combine. Add the remaining dressing. Taste and adjust for seasoning with salt and pepper. (Optional: Cover and refrigerate.)
    7. Serve: Sprinkle couscous with remaining feta and toasted pine nuts. Garnish with lemon wedges if using. 

    Israeli Couscous Salad:

  • Hibachi Fried Rice

    March 9, 2022 Author: Rachel
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    Ingredients:

    • 2 c. jasmine rice, rinsed well and drained
    • 2 c. water
    • 2 TBSP sesame oil, divided, plus additional as necessary
    • 1 lb. chicken, diced (optional)
    • 1 onion, chopped
    • 6 eggs, whisked
    • 1 TBSP butter
    • 4 TBSP soy sauce
    • 10 oz. bag frozen peas and carrots
    • 10 oz. bag frozen corn
    • 10 oz. bag broccoli
    • Salt and pepper, to taste

    Directions:

    1. Using a strainer, rinse the rice thoroughly for 90 seconds; then add the rinsed and drained rice to the Instant Pot and add 2 c. of water and give it a stir. Secure the lid, and cook on manual for 3 minutes. After 3 minutes, allow natural release for 10 minutes, followed by quick release and fluffing the rice with fork (or leave lid on until ready to assemble fried rice).
    2. Cook the frozen vegetables in the microwave, but undercook them by about 1 minute as they will continue to cook in the fried rice.
    3. If adding chicken: In a large skillet heat sesame oil, and saute chicken until done and put cooked chicken in a bowl.
    4. In a large skillet, heat 1 TBSP sesame oil and then add the onion and saute for a couple of minutes. Remove onions from skillet and put in a bowl.
    5. In the skillet, heat remaining 1 TBSP sesame oil and scramble the eggs and season with salt and pepper.
    6. Fluff the rice in the instant pot and add the butter and stir until butter is melted; then add the soy sauce and stir to combine; then add the chicken, if using, and stir to combine; then add the cooked vegetables and stir to combine, and then add the eggs and stir to combine.
    7. Taste and adjust seasoning: add sesame oil, soy sauce, salt, pepper, and/or butter.

    Hibachi Fried Rice:

  • Poblano Macaroni and Cheese

    August 17, 2021 Author: Rachel
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    Recipe from Cooking Con Claudia.

    Ingredients:

    • 4 poblanos, roasted, skin and seeds removed, chopped
    • 16 oz. elbow macaroni
    • 6 TBSP butter, divided
    • Small onion, diced
    • 8 garlic cloves, minced
    • 1 tsp. black pepper
    • 1 tsp. smoked paprika
    • 1 tsp. salt to taste
    • 6 TBSP flour
    • 2 c. chicken broth
    • 2 c. milk
    • ½ c. crema
    • 5 oz. cheddar cheese
    • 5 oz. pepper jack cheese
    • 5 oz. mozzarella cheese

    Directions:

    1. Set oven to broil.  On a baking sheet add the poblanos and roast all sides until charred.  Once charred place poblanos in a Ziploc bag and seal the bag. Let the poblanos steam in the bag for 15 minutes.  After 15 minutes, remove poblanos and peel the skins, remove the seeds and stems, and chop.
    2. Cook pasta according to box, slightly undercooked.
    3. Heat 3 TBSP butter in large skillet over medium-high heat; then add the onions and saute for 3 minutes, until translucent.  Add garlic, chopped poblanos, pepper, smoked paprika, and salt and cook for 1 minute.
    4. Create a well in the center of the skillet with the veggies surrounding the well and add the remaining 3 TBSP of butter and melt.  Once melted and the flour and stir until flour is dissolved. Then add the broth, milk, and crema, and bring to a light boil.
    5. Once the mixture comes to a boil, add the cheeses, and stir until cheese is melted.  Add the cooked pasta and stir to combine.  The macaroni and cheese will thicken as it cools.

    Poblano Macaroni and Cheese:

  • Make Ahead Creamy Mashed Potatoes

    April 9, 2021 Author: Rachel
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    This is the perfect side dish to prepare ahead of time. Tastes like delicious twice baked potato filling.

    Ingredients:

    • 4-5 lbs. Yukon gold potatoes
    • 8-10 garlic cloves, peeled
    • 2-3 TBSP olive oil
    • 1/2 c. butter, melted
    • 3-4 oz. cream cheese, softened
    • 1 c. shredded cheddar cheese
    • 1 c. sour cream
    • 1/2 – 3/4 c. milk
    • 1/2 c. green onions, thinly sliced (reserve some for garnish)
    • 2 tsp. onion powder
    • 2 tsp. salt
    • 1 tsp. pepper

    Directions:

    1. Preheat oven to 350.
    2. Place the garlic cloves on a sheet of foil large enough to enclose the garlic; then drizzle garlic with olive oil. Seal foil tightly and roast for 15-20 minutes, until garlic is soft and creamy. Remove from oven and mash garlic into a paste.
    3. Meanwhile, cut potatoes and add to a pot and cover with water. Boil over medium-high heat for 10-15 minutes, or until soft, and then drain.
    4. In a large bowl add all of the ingredients and mash until creamy. Taste and adjust the seasoning as necessary.
    5. Either bake for 45 minutes or cover and refrigerate until ready to bake. If baking later, remove from refrigerator and let stand at room temperature for at least 30 minutes, then bake for 45 minutes, or until heated through.

    Make Ahead Creamy Mashed Potatoes:

  • Lemon Linguine – Instant Pot

    February 26, 2021 Author: Rachel
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    Ingredients:

    • 1 tsp. olive oil
    • 4 TBSP butter, divided
    • 4-6 cloves of garlic, minced
    • Juice of 1 lemon
    • 1 TBSP salt
    • 1 1/2 tsp. pepper
    • 4 c. water
    • 1 lb. linguine
    • 10 oz. (or 1 1/4 c.) plain Greek yogurt
    • 1 c. freshly grated parmesan cheese (or more)
    • Milk, if desired to thin

    Directions:

    1. Turn Instant Pot to sauté. Once the Instant Pot says HOT, add the olive oil and 2 TBSP of butter. When the butter is melted, add the garlic and sauté for 30 seconds. Hit cancel.
    2. Add the lemon juice, salt, pepper, and water to the Instant Pot. Break the linguine in half and alternate the direction you place the linguine in the Instant Pot as you add more.
    3. Close the lid, and select manual for 3 minutes (rule of thumb: take the lowest cooking time on the package and divide in half, then subtract 2 minutes). When it beeps after the 3 minutes, let the pressure release naturally for 5 minutes.
    4. After 5 minutes, release the remaining pressure, and then remove the lid. Stir the noodles around, and then add the remaining 2 TBSP of butter and Greek yogurt and stir to make the sauce creamy. Linguine will continue to absorb the liquid. Add the parmesan, and add any milk to thin, if desired.

    Lemon Linguine – Instant Pot:

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