• Tomato Soup (Tortellini)

    February 7, 2021 Author: Rachel
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    Turn basic canned tomato soup into delicious tomato soup. Add tortellini if you want or leave that out. Tastes great with grilled cheese.

    Ingredients:

    • 21 oz. condensed tomato soup (I use 1 large family size can)
    • 1-2 c. water
    • 1 c. milk or half and half
    • 1 tsp. Italian seasoning
    • 1/2 tsp. garlic powder
    • 9-16 oz. package cheese tortellini (optional)
    • Salt and pepper to taste
    • Parmesan cheese and basil (optional)

    Directions:

    1. In large pot, warm the tomato soup, water and milk or half and half over medium-heat. Add in all of the seasonings and simmer on low for 10 minutes.
    2. Then add in tortellini and simmer another 10 minutes, or until cooked and tender.
    3. Ladle the soup into bowls and add parmesan cheese and basil if desired. Enjoy while warm!

    Tomato Soup (Tortellini):

  • Best Chicken Meatballs

    January 30, 2021 Author: Rachel
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    Our new favorite meatballs that can be used with so many different sauce recipes. Pictured here with The Best Pasta Sauce.

    I generally double the recipe below for our family and to ensure leftovers.

    Adapted from Pinch of Yum.

    Ingredients:

    • 1 lb. ground chicken
    • 1 egg
    • 1/2 c. Italian panko breadcrumbs
    • 1/2 c. grated Parmesan
    • 2 TBSP olive oil 
    • 1/2 tsp. garlic powder
    • 1/2 tsp. onion powder
    • 1/2 tsp. salt
    • black pepper to taste

    Directions:

    1. Preheat the oven to 400F. Line a baking sheet with foil and a little cooking spray.
    2. Mix all the ingredients together in a mixing bowl.
    3. Roll the mixture into about 30 small balls. Place on baking sheet.
    4. Bake for 25 minutes, then remove from oven and flip the meatballs so they brown on the other side, and return to oven for another 5 minutes.

    Best Meatballs:

  • Sesame Ginger Beef

    July 21, 2020 Author: Rachel
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    Adapted from Delish.

    Note: Usually double to ensure leftovers.

    Ingredients:

    • 1 lb. skirt steak, thinly sliced into 1/4 inch strips
    • Kosher salt and freshly ground black pepper
    • 2 TBSP cornstarch
    • 5 cloves garlic, minced and divided (2 and 3)
    • 3 inch piece of ginger, peeled and grated or 2-3 TBSP ginger paste
    • 1/4 c. soy sauce
    • 1 TBSP rice wine vinegar
    • 3 TBSP sugar
    • Sesame oil
    • 1 lb. green beans, trimmed
    • 2 green onions, chopped
    • 1 TBSP sesame seeds (optional)

    Directions:

    1. Place beef in a large ziploc bag and season with salt and pepper, toss with cornstarch until well coated, and set aside.
    2. Combine 3 minced garlic cloves, ginger, soy sauce, vinegar and sugar in a bowl and set sauce aside.
    3. In a large skillet over medium-high heat, add sesame oil and cook green beans 1 minute and add about 2 cloves of minced garlic and cook until tender but still crisp . Transfer green beans to a plate.
    4. Return skillet to high heat and add sesame oil. When oil is almost smoking, add beef. Stir-fry until beef is almost cooked through, 2 to 3 minutes. Don’t overcrowd the pan, so cook meat in batches, if necessary.
    5. If cooked meat in batches, add all meat back to the pan, and reduce to medium heat and add the sauce; stir quickly to coat the beef. Sauce will thicken.
    6. Add the cooked green beans, then top with green onions and sesame seeds. Serve immediately over rice or in lettuce wraps.

    Sesame Ginger Beef:

  • Gogi Bowls

    July 21, 2020 Author: Rachel
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    Vegetarian Korean salad that will make your taste buds explode!

    Note: if you can’t find the gochujang paste at your local Asian market, you can substitute Sriracha in lieu of the Spicy Gochujang Sauce.

    Salad Ingredients:

    Cucumber and Carrot Salad:

    • 1/4 c. rice vinegar
    • 3 TBSP honey
    • 1/4 tsp. crushed red pepper
    • 1 tsp. sesame seeds
    • 1 c. thinly sliced cucumbers
    • 1 c. shredded carrots

    Spicy Gochujang Sauce:

    • 3 TBSP soy sauce
    • 1 TBSP sesame oil
    • 1 tsp. rice vinegar
    • 4 TBSP gochujang paste
    • 2 TBSP brown sugar
    • 1 clove garlic, minced
    • 1 green onion, chopped (optional)
    • 2 tsp. sesame seeds (optional)

    Directions:

    1. Cook brown rice according to package.
    2. Prepare the Crispy Baked Tofu and then toss with Korean Marinade and Sauce.
    3. Cucumber and Carrot Salad: Combine all cucumber and carrot salad ingredients in a bowl and toss to combine. Chill until ready to use.
    4. Spicy Gochujang Sauce: Combine all Spicy Gochujang Sauce ingredients in a bowl.
    5. Fry eggs.
    6. In individual salad bowls: add mixed greens; then add a scoop of brown rice on the side of the greens; then add a scoop of the Cucumber and Carrot Salad onto the greens; then add the Crispy Baked Tofu; then drizzle salad and rice with some of the Cucumber and Carrot Salad sauce and some of the Korean Marinade Sauce; then top the dish with fried egg(s); and then drizzle the Spicy Gochujang Sauce on top.

    Gogi Bowls:

  • Korean Marinade and Sauce

    July 21, 2020 Author: Rachel
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    Perfect sauce for bulgogi, gogi bowls, Hibachi chicken, etc. Make a whole batch and have leftovers to use in many dishes.

    Adapted from the Yummy Life.

    Ingredients:

    • 1 1/2 c. soy sauce
    • 3/4 c. sugar
    • 1/4 c. sesame oil
    • 2 TBSP garlic, minced
    • 2 TBSP ginger, minced or ginger paste
    • 1 tsp. crushed red pepper
    • 2 TBSP sesame seeds (optional)
    • 3 green onions, chopped (optional)

    Directions:

    1. In a medium bowl, whisk ingredients together until sugar is dissolved.
    2. Cover and refrigerate until use.

    Korean Marinade and Sauce:

  • Instant Pot Chicken Bulgogi Tacos

    July 21, 2020 Author: Rachel
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    Adapted from Half Baked Harvest

    Ingredients:

    • 2 lbs. chicken breasts
    • 3/4 c. low sodium soy sauce
    • 1/4 c. rice vinegar
    • 1/4 c. honey
    • 2 TBSP Gochujang (Korean chile paste)
    • 1 inch fresh ginger, grated or 1 TBSP ginger paste
    • 4 cloves garlic, minced or grated
    • 1/3 c. fresh cilantro, chopped
    • 8-10 corn or flour tortillas warmed
    • 1 small mango, diced
    • kimchi, shredded lettuce, sliced cucumbers, crumbled feta, or queso, for serving

    Tomatillo Sesame Salsa Ingredients:

    • 6 tomatillos, skins removed 
    • 6 green onions
    • 2 TBSP Gochujang (Korean chile paste)
    • 2 TBSP sesame oil
    • 2 TBSP rice vinegar
    • 2 TBSP low sodium soy sauce
    • juice of 2 limes
    • 1/4 c. fresh cilantro
    • 1 TBSP toasted sesame seeds

    Directions:

    1. In the bowl of your instant pot, combine the chicken, soy sauce, vinegar, honey, Gochujang, ginger, and garlic. Cover and cook on high pressure/manual for 8 minutes. Once done cooking, use the natural or quick release function and release the steam. Shred with two forks and stir in the cilantro.
    2. Meanwhile, make the salsa. Preheat the oven to broil. Line a baking sheet with parchment.
    3. On the prepared baking sheet, arrange the tomatillos and green onions. Transfer to the oven and broil 3-5 minutes, until the tomatillos are lightly charred.
    4. To a blender, add the roasted tomatillos, green onions, Gochujang, sesame oil, rice vinegar, soy sauce, lime juice, and cilantro. Pulse until smooth. Stir in the sesame seeds.
    5. Stuff the kimchi, lettuce, and chicken into the warmed tortillas, and top with the salsa, mango, cucumbers, and cheese. Enjoy!

    Stovetop Instructions:

    1. In a medium size pot, combine the chicken, soy sauce, vinegar, honey, Gochujang, ginger, and garlic. Set over medium heat, partially cover and cook 20-15 minutes, until the chicken is cooked through. If the sauce is thickening too quickly, add 1/3 cup water. Once the chicken is done cooking, shred with two forks and stir in the cilantro.
    2. Follow the directions as directed above for steps 2-5.

    Instant Pot Chicken Bulgogi Tacos:

  • Sweet Fire Tofu

    June 25, 2020 Author: Rachel
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    Adapted from Domestic Super Hero.

    Ingredients:

    • 2 blocks of tofu to make Crispy Baked Tofu
    • 1 large red pepper, cut into large bite sizes
    • 1 large yellow or orange pepper, cut into large bite sizes
    • 1 onion, cut into large bite sizes
    • 16 oz. can pineapple chunks, reserve juice
    • 3 green onions, chopped
    • Rice

    Sauce Ingredients:

    • 2 garlic cloves, minced
    • 1-2 tsp. crushed red pepper
    • 1/2 c. sugar
    • 1 c. water
    • Reserved pineapple juice
    • 2 TBSP sweet red chili sauce
    • 1/2 tsp. salt
    • 4 TBSP cold water
    • 3 TBSP cornstarch

    Directions:

    1. Make Crispy Baked Tofu.
    2. Slice peppers and onion into large bite size pieces.
    3. Drain pineapple and reserve the juice.
    4. Chop green onions.
    5. Heat a saute pan over medium heat; then add peppers, onion (not the green onions) and pineapple. Cook over medium heat for a few minutes, or until onions start to soften. When done, transfer to a bowl.
    6. In the saute pan you used for the veggies, heat over medium heat and then combine garlic, red pepper flakes, sugar, 1 c. water, sweet chili sauce, pineapple juice and salt. Bring to a boil, whisking constantly.
    7. In a small bowl stir together the cold water and corn starch. When sauce comes to a boil, add the corn starch mixture to the sauce. Stir constantly until sauce thickens. Reduce heat to low.
    8. Plate: add the rice, then add the tofu, and then top with the sauce and add the green onions.

    Sweet Fire Tofu:

  • Crispy Baked Tofu

    June 25, 2020 Author: Rachel
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    Ingredients:

    • 1 block of firm or extra firm tofu
    • 1 TBSP cornstarch
    • 1 TBSP olive oil
    • Splash of soy sauce or generous pinch of salt
    • Cooking spray

    Directions:

    1. Press the tofu: place a clean kitchen towel on the counter, slice the tofu in half, place another clean kitchen towel over the tofu, place a baking sheet on top of the towel, and add something heavy to the baking sheet. Let tofu press for 20-30 minutes.
    2. Preheat the oven to 450.
    3. After you press the tofu, cut into cubes and add cubes to a bowl.
    4. Add the cornstarch, olive oil and soy sauce or salt to the tofu and gently stir to cover the tofu.
    5. Take the baking sheet you used to press the tofu and line with foil; then spray with cooking spray. Add the tofu to the baking sheet and cook in the oven for 20- 30 minutes, or until desired crunchiness.

    Crispy Baked Tofu:

  • Taco Salad with Baja Lime Dressing

    June 21, 2020 Author: Rachel
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    Adapted from Half Baked Harvest.

    Salad Ingredients:

    • 2 TBSP olive oil
    • 1 lb. ground chicken
    • 2-3 tsp. chipotle chili powder
    • 1 TBSP smoked paprika
    • 1 1/2 tsp. ground cumin
    • 1 tsp. garlic powder
    • Salt and pepper, to taste
    • 1/2 c. water
    • 1/3 c. cilantro, chopped
    • 6 c. mixed leafy greens or Romaine lettuce
    • 1 c. grape tomatoes, halved
    • Roasted corn
    • 1 can black beans, drained and rinsed
    • 1 avocado, sliced
    • 1 mango, diced
    • crushed tortilla chips or strips

    Baja Lime Dressing Ingredients:

    • 1 c. plain Greek yogurt
    • 1/4 – 1/2 c. mayo, optional
    • juice of 2 limes
    • 1 TBSP apple cider vinegar
    • 2 tsp. honey
    • 1 jalapeno, seeded if desired
    • 1 TBSP pickled jalapenos with juice, to taste
    • 1/4 c. fresh cilantro
    • Salt, to taste
    • 1 TBSP chopped fresh chives, optional

    Directions:

    1. Heat the olive oil in a large skillet over medium high heat. Add the ground chicken and cook until browned, about 5 minutes. Add the chipotle chili powder, paprika, cumin, garlic powder, and a pinch each of salt and pepper. Add 1/2 cup of water and cook, stirring occasionally, until the water has evaporated, about 5 minutes. Remove from the heat and stir in the cilantro.
    2. To make the dressing. Combine all ingredients except the chives in a blender and pulse or food processor until mostly smooth. Stir in the chives. Dressing will keep for 1 week in the fridge.
    3. In a large salad bowl, combine the greens, black beans, tomatoes, roasted corn, avocado, and mango. Top the salad with the taco meat and then drizzle with the dressing. Toss to combine and then top with tortilla chips. Enjoy! 

    Taco Salad with Baja Lime Dressing:

  • Black Bean and Spinach Smothered Burritos

    June 19, 2020 Author: Rachel
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    Adapted from the Garden Grazer.

    Sauce Ingredients:

    • 2 TBSP olive oil
    • 1/4 c. tomato paste
    • 1/4 c. flour
    • 2 tsp. cumin
    • 1 tsp. chili powder
    • 1/4 tsp. garlic powder
    • 1/4 tsp. onion powder
    • 1/4 tsp. chipotle chili powder
    • 1/4 tsp. smoked paprika
    • 3 c. water
    • Salt and pepper to taste

    Burrito Ingredients:

    • 15 oz. can black beans, rinsed and drained
    • 15 oz. can corn, rinsed and drained
    • 6 oz. fresh baby spinach
    • 6 green onions, thinly sliced
    • 1/3 c. cilantro, chopped
    • 2 tsp. cumin
    • 8 oz. pepper jack cheese, shredded
    • 4 large flour tortillas 

    Sauce Directions:

    1. In a saucepan, heat olive oil over medium heat. Add tomato paste, flour, 2 tsp. cumin, chili powder, garlic powder, onion powder, chipotle chili powder, and smoked paprika. Cook 1 minute, whisking.
    2. Whisk in water, and bring to a light boil. Reduce to simmer, and cook until slightly thickened, about 8 minutes. Salt and pepper to taste and set aside.

    Burrito Directions:

    1. Preheat oven to 375.
    2. Saute the spinach in a pan over medium heat for 1-2 minutes until lightly wilted.
    3. In a large bowl, combine black beans, 1/2 of the cheese, wilted spinach, corn, green onions, 2 tsp. cumin, and cilantro.
    4. Lightly spray a 9×13 inch baking dish, and pour a small amount of the sauce to coat the bottom.
    5. Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish.
    6. Pour remaining sauce over the enchiladas, coating evenly. Sprinkle remaining cheese on top.
    7. Bake about 20 minutes.

    Black Bean and Spinach Smothered Burritos:

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