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.
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.
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.
Easily converts to vegetarian by swapping another can of beans for the chicken.
Recipe adapted from Recipe Runner.
2 tsp. olive oil
1/2 c. diced yellow onion
1 1/4 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. garlic powder
Kosher salt and fresh ground black pepper to taste
2 c. cooked shredded chicken
15 oz. can black beans, rinsed and drained
1 c. diced fire roasted green chiles
2 TBSP chopped cilantro
15 oz. can green enchilada sauce
5 corn tortillas, cut into triangles
1 c. shredded Monterey Jack cheese
Serve with avocado, cilantro, and sour cream
Preheat oven to 425° F. Cut the corn tortillas into 1/8ths.
Heat the olive oil in a large oven safe skillet over medium high heat. Add the onion and spices to the skillet and sauté for a couple minutes until the onion softens.
Lower the heat to medium and add in the shredded chicken, black beans, green chiles, cilantro, green enchilada sauce and season with salt and pepper. Stir everything together then add in the corn tortilla wedges. Stir to coat the tortillas in the sauce.
Top with the shredded cheese and place the skillet in the oven. Bake for 10-15 minutes or until it’s bubbly and the cheese is melted. Remove from the oven and top with extra cilantro, avocado slices, and sour cream.
Toppings pictured: olive oil, whipped ricotta, mozzarella, caramelized onions with a splash of balsamic vinegar, broccoli, garlic, and Italian/pizza seasoning.
Warm beer in saucepot over low heat. Transfer beer to bowl and add yeast. Mix in sugar, olive oil, and salt. Add flour and stir to combine with a spoon before switching to a soaking wet hand to finish squeezing and mixing the dough until it forms a cohesive ball. Cover and ferment at room temp for 15min. Perform a strength building fold. Cover and ferment at room temp for another 15min.
Transfer dough into a well oiled 12” cast iron pan. With oiled fingers, press dough out to fill the shape of the pan. Cover and allow to rest for 10min.
Preheat oven to 550F with baking stone or steel.
Use finger tips to press dough out into the pan the rest of the way.
Top pizza with desired toppings and allow to proof on the counter for 10-15min.
Heat the olive oil in a skillet over medium heat. Add the onion, zucchini, garlic, and ginger and sauté over medium heat for about 5 minutes, or until the onion is soft.
Add the curry powder and cumin to the skillet and continue to stir and cook for one minute more; then add the salt. Continue to cook for about five minutes more.
Add the chickpeas, frozen spinach, and a 1/2 c. of water to the skillet. Stir everything together and then bring it up to a simmer over medium heat. Let the mixture simmer for five minutes to allow the flavors to blend.
After five minutes, turn the heat down to medium-low and add the coconut milk; then add the lemon juice and honey, and once it’s heated through, adjust the salt to your liking.
Serve the chana saag curry over a bowl of warm rice and a side of naan.
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.
Press the pressure cook button and set to high, then cook for 8 minutes. Instant Pot will take about 10-15 minutes to come to pressure then pressure cook the 8 minutes.
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.
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.
Place Instant Pot on saute. Once Instant Pot reaches “HOT”, add olive oil, garlic, and onions, and saute for a few minutes.
Then add the dry beans (no need to presoak), broth, liquid smoke, and seasonings and stir everything.
Place on manual High Pressure for 90 Minutes.
Do a natural release for 20 minutes.
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.
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.
Preheat oven 400F.
Prepare the raita and place in the fridge until ready to eat.
Prepare instant mashed potatoes according to direction on the box. Set aside.
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.
In a small bowl, add the salt through coriander and set aside.
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.
Add the bowl of cooked veggies and 1/2 of the spices. Mix to combine.
Add the remaining spice mixture to the prepared mashed potatoes and mix to combine.
Add 1/2 of the seasoned mashed potatoes to 1/2 of the skillet.
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)
Add the mashed potato veggie mix back to the skillet.
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.
This is a unique crispy tofu preparation. The shape of the tofu was reminiscent of chicken pieces.
Recipe from Pinch of Yum.
1 block of extra firm tofu (high protein tofu works really well in this recipe, if you can find it!)
2 TBSP cornstarch
1 TBSP soy sauce
2 TBSP olive oil
1/3 c. apricot preserves
1 TBSP soy sauce
1–2 TBSP rice vinegar
1/2 tsp. cumin
1 tsp. paprika
1 tsp. onion powder
1–2 cloves garlic, grated
1/4 tsp. salt + more to taste
Extras for Serving:
Toasted sesame oil to taste (I like about 1-2 TBSP)
Steamed green beans
Green onions, chopped
Cut the tofu block in half horizontally (like a hamburger). If using extra firm high protein tofu, it helps to cut it in half again horizontally. Press the water out of the tofu by wrapping it in paper towels and setting a few heavy books on top of it. Let it stay like that for a few minutes while you prep the sauce.
In a bowl, whisk the sauce ingredients together.
In an other bowl, take each piece of tofu and gently pull it into small chunks with your hands (this just gives the tofu pieces a unique shape and texture that holds onto the sauce really well). Toss with soy sauce and a teaspoon or two of olive oil; then sprinkle with cornstarch and give it a few gentle tosses to coat.
In a nonstick skillet over medium high heat, heat the olive oil and then add the cornstarched tofu. Leave it undisturbed for a few minutes on each side, letting it get really nice and brown and crispy – this can take 10-15 minutes. Flip and repeat until the whole batch is browned and crispy.
While it’s browning, you can start up your rice and/or sides!
Finally, add the sauce to the tofu and remove from heat – the pan will still be hot, so it’ll be sizzly and smell really good from the garlic. The sauce will coat the tofu right away.
Top with the sesame oil and green onions. Serve with rice and green beans, and finish with more salt and lots of black pepper to taste. The tender crunch of the beans with the steamy rice and sticky tofu! SO good.