• Stir Fry Eggplant Tofu

    May 5, 2023 Author: Rachel
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    Ingredients:

    • 1 Italian eggplant, cut into 2-inch slices
    • Salt
    • 1 block extra firm tofu
    • 2 heaping TBSP cornstarch, divided
    • 2 shallots, diced
    • 5 garlic cloves, minced
    • 1 TBSP grated ginger
    • 1 jalapeno, sliced
    • Basil, chiffonade

    Sauce:

    • 6 TBSP oyster sauce
    • 2 TBSP soy sauce
    • 2 TBSP Hoisin sauce
    • 2 TBSP brown sugar
    • 1/2 c. vegetable or chicken stock
    • 1 TBSP rice vinegar
    • 2 tsp. sesame oil
    • Serve over rice

    Directions:

    1. Slice eggplant and place on towel; liberally salt; after 15 minutes, turn the slices over and salt the other side; after 15 more minutes wipe eggplant dry and then cut into 1/4 – 1/2 inch chunks.
    2. Chop the shallots, garlic, ginger, jalapeno, and basil and set aside.
    3. In a small bowl, mix the sauce ingredients and set aside.
    4. Pat the tofu dry and cut tofu into cubes; place tofu in a bowl and toss with 1 heaping TBSP of cornstarch.
    5. Heat a large skillet on medium high heat; then add about 1 TBSP oil. Sear tofu until golden and crispy. Work in batches to prevent overcrowding; then transfer tofu to a paper towel lined plate.
    6. Once the eggplants are wiped dry, place them in a bowl and toss with 1 heaping TBSP cornstarch and toss to coat.
    7. Add some more oil to skillet and sear eggplant until it has an nice char on the flesh sides. Work in batches to prevent overcrowding. Remove to a plate.
    8. Add a little more oil to the skillet and reduce to medium; then add the shallots and cook until lightly golden, about 3 minutes; then add the garlic, ginger, and jalapeno, and cook until soft and fragrant.
    9. Add the eggplant and tofu back to the pan and saute for about 1 minute, then pour the sauce in and mix well. Turn the heat off and top with the basil. Serve over rice.

    Stir Fry Eggplant Tofu:

  • Picadillo

    May 1, 2023 Author: Rachel
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    Recipe adapted from Growing Up Sarita.

    Ingredients:

    • 1 lb. ground chicken, turkey, or beef
    • 3 roma tomatoes
    • 1 white onion 1/2 diced, 1/2 whole
    • 2 garlic cloves
    • 1 jalapeno
    • 1-2 potatoes, peeled and diced
    • 1 1/2 tsp. cumin
    • 1 1/2 tsp. meat seasoning of your choice
    • 1 1/2tsp. chicken bouillon
    • 1/2 tsp. pepper
    • Salt, to taste
    • Serve in tacos, tostadas, salad, etc.

    Directions:

    1. Prep Sauce/Salsa: In a stock pan boil tomatoes, 1/2 whole onion, garlic and jalapeno until tomato skin begins to peel up. After letting them cool for a bit add them to a blender along with the cumin, meat seasoning, chicken bouillon, and salt and pepper and blend together into a sauce.
    2. In a deep skillet, heat your oil of preference over medium heat and sauté diced onions. When onions are translucent add ground meat and brown.
    3. When meat is browned, add potatoes to meat mixture and pour tomato sauce/salsa over meat and potatoes and bring to a boil. Bring to simmer and cover until potatoes are cooked, around 18 minutes.  Taste, and adjust seasoning, as necessary.

    Picadillo:

  • Curried Chickpea Salad

    May 1, 2023 Author: Rachel
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    Recipe adapted from Two Peas and Their Pod. Serves 4.

    Ingredients:

    • 30 oz. chickpeas, drained and rinsed
    • 1 c. celery, diced
    • 2 green onions, chopped
    • 1/4 c. red onion, diced
    • 1 apple, diced or 1 c. grapes halved or quartered
    • 2/3 c. mayonnaise + more as needed
    • 2 TBSP lemon juice
    • 1 tsp. maple syrup
    • 2 tsp. yellow curry powder
    • 1/4 tsp. turmeric
    • 1/4 tsp. garlic powder
    • Salt and pepper to taste

    Directions:

    1. Place the chickpeas on a clean dish towel or paper towel. Put another towel on top. Use your hands to roll and rub the chickpeas for about 20-30 seconds. This will help the skins come off easier. Remove the skins and discard. I try to remove most of the skins, but if you don’t get them all, that is ok. And if you don’t have time to remove the skins, just rinse and drain. The salad will still be good. Removing the skins just makes the salad a little creamier and smooth.
    2. Place the chickpeas in a large bowl and mash with a fork or potato masher until most of the chickpeas are smashed. Stir in the celery, green onion, red onion, and apples or grapes.
    3. In a small bowl, whisk together the mayonnaise, lemon juice, maple syrup, curry powder, turmeric powder, garlic powder, salt, and pepper.
    4. Add the sauce to the chickpea mixture and stir until well combined. Taste and adjust ingredients, if necessary. This is a flexible recipe, so adjust to your liking. Refrigerate until serving (best to serve cold).
    5. Serve cold in between two slices of bread to make a sandwich, in pita bread, with flatbread or naan, in a lettuce wrap, in a tortilla, with crackers or chips, or on top of a rice cake, or add to a bed of greens to make a salad.

    Curried Chicken Salad:

  • Pizzeria Salad

    May 1, 2023 Author: Rachel
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    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:

  • Ricotta Chicken Meatballs

    May 1, 2023 Author: Rachel
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    Recipe from Abby Thome.

    Ingredients:

    • 2 lb. ground chicken
    • 2 eggs
    • 1 1/2 c. ricotta cheese
    • 1 1/2 c. bread crumbs
    • 1 1/2 tsp. garlic powder
    • 1 tsp. dried oregano
    • 1/2 c. parsley, minced
    • 3/4 tsp. salt
    • 1/4 tsp. black pepper
    • Olive oil
    • Marinara sauce and pasta

    Directions:

    1. Preheat oven to 400F. Grease a baking sheet and set aside.
    2. Mix ground chicken through pepper in a mixing bowl.
    3. Roll meatballs and place on the greased baking sheet. Drizzle meatballs with olive oil.
    4. Bake for 25-30 minutes, or until cooked through.
    5. Add your favorite marinara sauce to a Dutch oven or crockpot, and then add the cooked meatballs. Simmer or cook on low for 2 hours. Serve over pasta.

    Ricotta Chicken Meatballs:


  • Greek Chicken Salad

    April 5, 2023 Author: Rachel
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    Serves 6-8.

    Ingredients:

    Chicken:

    • 2 lbs. of chicken tenders
    • Generous amount of olive oil (1/4 c. or more)
    • 2 tsp. smoked paprika
    • 2 tsp. garlic powder
    • 2 tsp. onion powder
    • 2 tsp. dried parsley
    • Salt and pepper
    • Lemon juice, optional

    Dilly Potatoes:

    • 24 oz. Yukon gold baby potatoes, quartered
    • Generous amount of olive oil
    • Generous amount of garlic powder, onion powder, smoked paprika, dried dill, salt and pepper

    Tomatoes and Cucumbers:

    • 2 c. grape tomatoes, halved
    • 2 c. cucumbers, diced
    • 1/2 red onion, diced
    • 1 bunch parsley, chopped
    • 1/4 c. olive oil
    • 1/4 c. red wine vinegar
    • Salt and pepper, to taste

    Salad:

    • Romaine lettuce, chopped
    • Dried oregano
    • Garlic Expressions dressing
    • Chicken
    • Dilly Potatoes
    • Tomatoes and cucumbers
    • Feta
    • Hummus, optional
    • Tzatziki, optional

    Directions:

    1. Chicken: Add olive oil through salt and pepper to a Ziploc bag and mix to combine; then add the chicken tenders and toss to coat the chicken. Let marinate in the fridge for at least 2 hours or overnight. When ready, grill or bake chicken, and then chop into bite sized pieces. Optional: add squeeze of lemon juice over hot chicken.
    2. Dilly Potatoes: Preheat oven to 375F. Line a baking sheet with parchment paper, and toss the potatoes with the olive oil and seasoning. Bake for 25 minutes, then flip the potatoes and bake for another 15 minutes, or until potatoes reach preferred doneness.
    3. Tomatoes and Cucumbers: In a bowl add all ingredients and toss to combine. Taste and adjust seasoning. Refrigerate until ready to serve.
    4. Salad Assembly: In a large serving bowl add chopped romaine lettuce, sprinkle with dried oregano, and then toss with desired amount of Garlic Expressions dressing. Then top with chopped chicken, dilly potatoes, and tomatoes and cucumbers and toss to combine. Sprinkle with feta and serve with a dollop of hummus and tzatziki.

    Greek Salad:

  • Sloppy Lasagna

    April 5, 2023 Author: Rachel
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    Ingredients:

    • 32 oz. favorite pasta sauce (Rao’s Arrabbiata), save 1/2 c. for topping
    • 2 tsp. Italian seasoning
    • 1 tsp. garlic powder
    • 1/2 c. parmesan cheese
    • 3 c. + mozzarella cheese, divided
    • Salt and pepper, to taste
    • 1/2 box lasagna noodles, broken into 2 inch pieces

    Directions:

    1. Preheat the oven to 350° F. Lightly spray a 8X8 pan with non-stick cooking spray.
    2. In a large bowl add the pasta sauce (minus 1/2 c.), Italian seasoning, garlic powder, parmesan cheese, and 1 c. of shredded mozzarella cheese, and mix to combine. Taste and adjust seasoning.
    3. Meanwhile boil the lasagna noodles according to package directions (cook until al dente.) Drain well then and pour into the bowl with the sauce and mix to combine.
    4. Pour the coated lasagna noodles onto the prepared baking dish, and then sprinkle the remaining mozzarella cheese on top. Add as much cheese as you want.
    5. Bake uncovered for 30 minutes or until the cheese is light brown and bubbly.
    6. Let the lasagna cool for 10 minutes before serving.
    7. With the remaining 1/2 c. sauce, heat in small saucepan and add additional sauce as desired (or top chicken cutlets with the sauce).

    Sloppy Lasagna:

  • Fattoush Salad

    April 5, 2023 Author: Rachel
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    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:

  • Black Bean Quinoa Taco Filling

    March 10, 2023 Author: Rachel
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    Recipe from Midwest Foodie.

    Ingredients:

    • 1.5 c. cooked quinoa (1/2 c. uncooked)
    • 1 TBSP olive oil
    • 1 small red onion, diced
    • 1 TBSP cumin
    • 2 tsp. chili powder
    • 1-2 tsp. chipotle peppers in adobo
    • 3/4 tsp. garlic powder
    • 2 (15 oz.) cans black beans, drained and rinsed
    • Juice of 1/2 a lime
    • 1/2 – 3/4 c. water
    • Salt and pepper, to taste
    • Serve in tacos, burritos, or tostadas with your favorite toppings: lettuce, tomatoes, cheese, sour cream, guacamole, and salsa

    Directions:

    1. Prepare Quinoa: Rinse quinoa in a fine mesh strainer. Add 1/2 c. quinoa and 1 c. of water to a saucepan and cover; bring to a boil and then reduce to a simmer for 12-15 minutes. Set aside for the filling.
    2. Black Bean Quinoa Filling: Heat oil in a skillet over medium high heat; then add onion, along with a pinch of salt and pepper and cook, stirring frequently for about 5 minutes.
    3. After 5 minutes, add the cumin, chili powder, chipotles, garlic powder, black beans, quinoa, lime juice and 1/2 c. water (can add more if needed) to the onions and stir to combine. Cook for about 3 minutes, stirring frequently. Add more water if necessary. At this point it should have a similar texture and consistency as regular taco meat.

    Black Bean Quinoa Taco Filling:

  • 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:

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