• Banana Chocolate Muffins

    October 25, 2023 Author: Rachel
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    Recipe adapted from Dessert for Two.

    Ingredients:

    • 2 very ripe bananas
    • 1/4 c. sugar
    • 2 TBSP canola oil
    • 1 large egg
    • 1/2 tsp. vanilla extract
    • 1/2 c. all-purpose flour
    • 1/4 c. Dutch-process cocoa powder
    • 1 tsp. baking soda
    • 1/4 tsp. salt
    • 1/4 c. mini chocolate chips

    Directions:

    1. Preheat the oven to 350, and spray 6 count muffin pan with cooking spray.
    2. In a large bowl, mash the banana very well with a fork until it’s smooth. Mash it very well until it’s almost liquid, not lumpy.
    3. Next, whisk in the sugar, oil, egg and vanilla extract. Whisk very well until combined.
    4. In the same bowl, sprinkle the flour, cocoa powder, baking soda, and salt on top. Using a spatula, stir until well combined.
    5. Finally, stir in the chocolate chips, saving a few for the top of the muffins.
    6. Divide the batter between the muffin cups evenly, and sprinkle chocolate chips on top of each muffin.
    7. Bake for 16-18 minutes, or until the muffins are done. They’re done when they spring back when pressed gently on the top. Err on the side of “less done” in the center because they will continue to cook after removing from oven.
    8. Remove from oven and let cool in the pan for about 10 minutes, and then move the muffins to a cooling rack, and let cool completely before serving.

    Banana Chocolate Muffins:

  • Kung Pao Spaghetti with Tofu

    October 23, 2023 Author: Rachel
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    Adapted from The Foodie Diaries.

    Ingredients:

    • 1/2 lb. spaghetti
    • 1 block extra firm Tofu, pressed and cubed
    • 1 TBSP cornstarch
    • Salt to taste
    • 2 TBSP avocado oil
    • Onion, large chunks
    • Red pepper, large chunks
    • 6 garlic cloves, minced
    • 1 TBSP ginger paste
    • 1 TBSP sesame seeds
    • 1/2 – 1 tsp. crushed red pepper or gochugaru, to taste
    • 1/2 c. soy sauce
    • 1/4 c. rice wine vinegar
    • 2 TBSP chili paste
    • 3 TBSP brown sugar
    • 1 TBSP cornstarch mixed with 5 TBSP water
    • 1/4 c. crushed peanuts
    • 1 bunch of green onions, sliced

    Directions:

    1. Spaghetti: Cook spaghetti according to package and set aside.
    2. Tofu: Press tofu for at least 30 minutes; then cube the tofu and place in a bowl and toss with 1 TBSP cornstarch and salt to taste.
    3. Veggies: Chop onion, red pepper, and garlic and set aside.
    4. Sauce: Combine soy sauce through brown sugar in a small bowl and set aside.
    5. Prepare Tofu: In a skillet, heat the oil over medium heat; then add the tofu and let the tofu crisp for a few minutes, undisturbed; then flip the tofu so it gets all nice and crispy and golden. Once crisp and golden, remove tofu to a paper towel lined cutting board and set aside.
    6. Prepare Kung Pao Spaghetti: In the same skillet used for the tofu, add additional oil, if needed, over medium low heat; then add the onion and red peppers and saute for 2 minutes. Add the garlic, ginger paste, sesame seeds, and crushed red pepper and saute for 1 minute until the garlic is fragrant; then add the sauce and cornstarch mixed with water and let it simmer to thicken.
    7. Remove from heat and add the spaghetti and toss to coat; then add the tofu and toss. Serve topped with crushed peanuts and green onions.

    Kung Pao Spaghetti with Tofu:

  • Chicken Wontons in Spicy Chili Sauce

    October 11, 2023 Author: Rachel
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    Recipe adapted from Pinch of Yum.

    Ingredients:

    • 2 TBSP sesame oil, divided
    • 14 oz. shiitake mushrooms, sliced or 8 oz. spinach
    • 1 garlic clove, grated
    • one 12-oz. bag frozen chicken wontons
    • 2 c. chicken broth
    • 1/2 c. teriyaki sauce
    • 1–2 TBSP chili crisp
    • Toppings: sliced green onions and sesame seeds

    Directions:

    1. Heat 1 TBSP sesame oil in a large nonstick skillet over medium heat. Add mushrooms or spinach; sauté until softened. Add garlic for the last minute or two of sautéing. 
    2. Add the frozen wontons, chicken broth, and teriyaki sauce. Simmer for 5 minutes, with a lid on, until the wontons are heated through.
    3. Finish with remaining 1 TBSP sesame oil, chili crisp, and top with green onions and sesame seeds. 

    Chicken Wontons in Spicy Chili Sauce:

  • Orzo Puttanesca

    October 11, 2023 Author: Rachel
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    Recipe from Chef Tom Walton.

    Ingredients:

    • 2 TBSP olive oil
    • 1 onion, diced
    • 2 garlic cloves, minced
    • 1/2 tsp. chili flakes
    • 1/2 tsp. oregano
    • Salt, to taste
    • 10 oz. grape/cherry tomatoes
    • 2 TBSP capers in brine
    • 1/3 c. Kalamata olives, sliced
    • 1 c. dried orzo
    • 1 14 oz. can garbanzo beans, drained and rinsed
    • 2 1/4 c. chicken broth
    • 6 oz. roasted red peppers, sliced
    • 1/2 c. parsley, chopped
    • 3/4 c. crumbled feta

    Directions:

    1. Heat a large skillet with a lid over medium heat, then add the olive oil, onion, garlic, chili flakes, oregano, and salt and cook stirring for 3 minutes to soften the onion; then add the tomatoes, capers, olives, orzo, and garbanzo beans and cook stirring for 2 more minutes.
    2. Add the chicken broth, stir, and bring to a simmer; then turn the heat down to low and cook, stirring, often for 3-4 minutes.
    3. After 3-4 minutes, add the red peppers and place the lid on the skillet and simmer for 15 minutes or until creamy and the orzo has soaked up all the liquid and softened.
    4. Top with parsley and feta.

    Orzo Puttanesca:

  • Eggplant and Tomato Pasta Sauce

    October 11, 2023 Author: Rachel
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    Recipe adapted from The Genetic Chef.

    Ingredients:

    • 1/2 c. olive oil
    • 1 eggplant about 1 – 1 ½ lbs. unpeeled, cut into 1-inch chunks
    • 4-6 garlic cloves, minced
    • Crushed red pepper, optional to taste
    • 2 lbs. plum tomatoes chopped about 8-10 (or 28 oz. crushed tomatoes or whole tomatoes)
    • 2 tsp. dried oregano
    • Salt, to taste
    • Pepper, to taste
    • Sugar, to taste
    • Fresh basil, chiffonade
    • Serve over pasta with parmesan cheese, Kalamata olives, capers, and/or burrata

    Directions:

    1. In a large skillet, over medium high heat, heat the olive oil and add the eggplant. Sprinkle with some salt and pepper, and toss to coat.
    2. Sauté until the eggplant gets a little color and softens just a bit. This should take at least 5 minutes. Give them a stir here and there, then cover and let them stew for about 5 minutes.
    3. Uncover and stir. You’ll notice the eggplant released some of the oil it had absorbed. Add the garlic (and crushed red pepper if using) and stir until fragrant. Then add the tomatoes, oregano, and some salt and pepper to your taste.
    4. Stir and let cook uncovered for about 5 minutes or so to allow the tomatoes to break down a bit. The tomatoes should have “melted” and created a sauce.
    5. Taste and adjust seasoning and add fresh basil.
    6. Serve sauce over pasta with parmesan cheese, Kalamata olives, capers, and/or burrata.

    Eggplant and Tomato Pasta Sauce:

  • Jalapeno Ranch Dressing

    October 11, 2023 Author: Rachel
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    Recipe from The Modern Proper.

    Ingredients:

    • 2 TBSP lime juice
    • 1 tsp. onion powder
    • 1 tsp. garlic powder
    • 1/2 tsp. salt
    • 1/2 c. mayonnaise
    • 1/2 c. sour cream
    • 1/4 c. cilantro
    • 1/2 c. pickled jalapeños, drained

    Directions:

    1. Place all ingredients in the blender and blend until incorporated.

    Jalapeno Ranch Dressing:

  • Puppy Chow

    October 11, 2023 Author: Rachel
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    Ingredients:

    • 6-7 c. Crispix cereal
    • 2 c. chocolate chips
    • 1/4 c. peanut butter
    • 1 c. powdered sugar, plus extra for dusting after chilling

    Directions:

    1. In a large bowl with lid add the cereal.
    2. In a separate microwavable bowl, add chocolate chips and microwave for 2 minutes.
    3. After 2 minutes, stir until smooth and then add the peanut butter and microwave for 1 minute, and then stir to combine.
    4. Pour chocolate peanut butter mixture over cereal. Use a spatula and stir to coat; then add 1 c. powdered sugar. Secure lid on bowl and shake until thoroughly coated.
    5. Place bowl in refrigerator for at least 1 hour, and then you can add additional powdered sugar and place lid and shake until coated. Store in refrigerator for ultimate crunch.

    Puppy Chow:

  • Balsamic Apple Farro Salad – Harvest Salad

    October 11, 2023 Author: Rachel
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    Salad Ingredients:

    • Salad greens
    • Farro, cooked according to package
    • Red onion, sliced
    • Apple, sliced
    • Dried cranberries
    • Pecans, toasted
    • Feta cheese

    Creamy Balsamic Dressing Ingredients:

    • 3/4 c. mayo
    • 4 TBSP balsamic vinegar
    • 1/2 tsp. Dijon mustard
    • 1/4 tsp. garlic powder
    • 1 1/2 TBSP brown sugar
    • 1 tsp. Italian seasoning
    • Salt and pepper to taste
    • Water to thin, if necessary

    Directions:

    1. Salad: Add salad ingredients to large serving bowl. Top with dressing.
    2. Dressing: Add ingredients to a bowl and whisk together. Taste and adjust as needed. If too thick, add water to thin. Makes enough for 1-2 large salads or 4-6 smaller salads. I usually double.

    Balsamic Apple Farro Salad:

  • Moroccan Quinoa and Chickpea Salad

    September 25, 2023 Author: Rachel
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    Recipe adapted from Two Spoons.

    Ingredients:

    Salad:

    • 2/3 c. quinoa
    • 1 1/3 c. water
    • 1/2 c. almonds chopped and toasted
    • 1 shallot small, diced
    • 2 carrots, shaved into ribbons
    • 1 can chickpeas, drained and rinsed
    • 3 c. arugula 
    • 1/2 c. mint tightly packed and chopped
    • 8 or more dried apricots, chopped

    Moroccan Salad Dressing:

    • 1/4 c. + 2 TBSP olive oil
    • 2 TBSP lemon juice
    • 2 TBSP orange juice
    • 1 TBSP honey, plus more to taste
    • 1/2 tsp. cinnamon
    • 1/2 tsp. ginger
    • 1/2 tsp. cumin
    • 1/2 tsp. coriander
    • 1/4 tsp. salt, plus more to taste
    • Pinch chili flakes

    Directions:

    1. Quinoa: In a saucepan combine quinoa and water. Bring to a boil, then cover and reduce to simmer and cook quinoa for 12-15 minutes. Fluff with a spoon and cover with tea towel. Let cool.
    2. Toasted Almonds: Toast almonds in a skillet on medium heat, stirring often until fragrant and golden browned (approx. 8-10 mins). Remove from heat.
    3. Moroccan Salad Dressing: Prepare dressing in a small bowl by whisking together oil, lemon juice, orange juice, honey, cinnamon, ginger, cumin, coriander, salt, and red pepper flakes.
    4. Assemble Salad: In a large mixing bowl combine quinoa, diced shallots, carrots, chickpeas, arugula, chopped mint, dried apricots, and toasted almonds. Add the dressing and toss to combine.

    Moroccan Quinoa and Chickpea Salad:

  • Indian Shakshuka

    September 25, 2023 Author: Rachel
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    Adapted from Ministry of Curry.

    Ingredients:

    • 1 TBSP oil
    • 1 medium onion, finely diced
    • 3 garlic cloves, grated
    • 1 TBSP ginger paste
    • 6 TBSP tomato paste
    • 3/4 c. water
    • 3/4 c. heavy cream
    • 2 tsp. smoked paprika
    • 1/8 tsp. cayenne
    • 1/4 tsp. ground turmeric
    • 1/2 tsp. garam masala
    • 1 tsp. salt
    • 4-6 eggs
    • 2 TBSP cilantro, chopped for garnish
    • Serve over rice or with naan

    Directions:

    1. Heat the oil in a medium skillet over medium heat.
    2. Add the onions and cook for 5 to 8 minutes until translucent and lightly browned. Covering the pan will help speed up cooking and soften the onions with the steam.
    3. Add the ginger and garlic and cook for 30 seconds until aromatic.
    4. Stir in the tomato paste and water and mix well to combine. Cook on medium heat for 2 to 3 minutes until the sauce starts to bubble.
    5. Lower the heat and stir in the heavy cream. Cook for additional 4 to 5 minutes or until the sauce is heated through.
    6. Add smoked paprika, cayenne, turmeric, garam masala, and salt and mix until well combined.
    7. Reduce the heat to low and allow to simmer for 2 minutes or so.
    8. Make 4-6 wells in the sauce using a spatula for the eggs.
    9. Crack an egg into a separate bowl then place in the well. Repeat with the remaining 5 eggs.
    10. Cover the skillet and allow the eggs to simmer in the sauce for 5 minutes until the whites and cooked and opaque but the yolks are still runny.
    11. Remove the skillet from the heat and garnish with cilantro and serve over rice or with naan.

    Indian Shakshuka:

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