Sheet Pan Honey-Sesame Tofu and Green Beans

12 ounces extra-firm tofu, drained and patted dry
2 tablespoons reduced-sodium soy sauce
3 cloves garlic, minced
1 tablespoon honey
1 tablespoon grated peeled fresh ginger
1 teaspoon toasted sesame oil
1 pound green beans, trimmed
2 tablespoons olive oil
1/4 teaspoon red pepper flakes
salt and black pepper, to taste
1 scallion, thinly sliced
1/4 teaspoon sesame seeds

Preheat to 400°F. Lightly oil a baking sheet or coat with nonstick spray.
Meanwhile, line a large plate with paper towels, and place the tofu on top. Cover with more paper towels and place a heavy item on top, pressing down on the tofu. Let rest for at least 10 to 30 minutes.
Whisk the soy sauce, garlic, honey, ginger, and sesame oil together in a large bowl; set aside.
Cut the tofu into triangles and place in a single layer on one side of the prepared baking sheet. Drizzle with soy sauce mixture. Bake until golden-brown on the bottom, 12 to 13 minutes.
Flip the tofu. Add the green beans onto the opposite side of the baking sheet in a single layer. Drizzle with the olive oil and sprinkle with the red pepper flakes; season with salt and pepper.

Return to the oven and bake until the tofu is golden-brown on the second side, 10 to 12 minutes more. Sprinkle with the scallions and sesame seeds and serve immediately.

Source: The Kitchn

Salmon with Avocado - Lime Topping

6 ounces skinless salmon
1 garlic clove, minced
Olive oil to taste
Salt to taste
Pepper to taste
½ teaspoon paprika

For the avocado topping:1 avocado, chopped
1/4 red onion, chopped
1 tablespoon cilantro, chopped
1 tablespoon olive oil
Salt to taste
Pepper to taste
1 tablespoon lime juice

Preheat oven to 400˚F. On a baking sheet, season salmon with garlic, olive oil, salt, pepper, and paprika. Bake for 10–12 minutes.
In a small bowl, mix avocado topping ingredients until fully incorporated. Don’t overmix or you’ll break down your avocado.
Spoon avocado topping over the salmon.

Source: Buzz feed 


Shrimp Scampi with Asparagus and Tomatoes

  • 3/4-1 lb angel hair or regular spaghetti
  • 1 lb (or 1 bundle) asparagus, rinsed
  • 3-4 Tbsp butter, divided
  • 2-3 Tbsp olive oil, divided
  • 2 Tab cloves garlic, minced
  • 1/4 tea. Crushed red pepper flaked
  • 1 lb large shrimp, peeled and deveined
  • Sea Salt and Pepper
  • 1/2 cup white cooking wine
  • 1/2 lemon
  • 3 Tab.fresh parsley, finely chopped
  • 1 Tbsp grated lemon zest
  • 1 cup chopped fresh tomatoes 
  • Grated parmesan cheese
Bring a large pot of water to a boil, add 1 Tbsp salt and 1 Tbsp olive oil and cook pasta according to package instructions until aldente, or desired doneness (meanwhile, continue with recipe). Drain pasta, return to pot and cover to keep warm.
Cut asparagus into thirds. Place a large, deep pan over medium/high heat and add 1 Tbsp olive oil and 1 Tbsp butter. Add asparagus, season lightly with ¼ tsp salt and ⅛ tsp pepper and cook uncovered for 5 minutes or until crisp tender, stirring occasionally. Remove from pan.
In the same hot skillet, add 2 Tbsp oil and 2 Tbsp butter. Once the butter is melted, add minced garlic and sautee, stirring frequently for 1 minute. Add shrimp in a single layer and season with 1 tsp salt and ¼ tsp black pepper. Saute until shrimp are pink and not translucent (about 2 minutes per side). Be careful not to overcook or shrimp will be tough.
Add ¼ cup lemon juice, ⅓ cup chopped parsley, 1 Tbsp lemon zest and stir to combine. Turn off the heat and return pasta and asparagus to the pan. Toss everything to combine and serve with grated parmesan.

Chickpea Pesto Salad

  • (15.5 ounce) can chickpeas, rinsed and drained
  • ¼ cup Basil Pesto
  • 3 tablespoons crumbled feta
  • 3 tablespoons diced red onion
  • 2 tablespoons toasted pine nuts or slivered almonds 

Mix chickpeas with basil pesto in a small mixing bowl.
Stir in feta cheese,red onion and pine nuts.
Refrigerate for 30 minutes before serving.

Source : Mother Thyme

LEMONY KALE CHICKPEA AVOCADO SALAD

For the Dressing
  • 2 Tbsp Lemon Juice
  • 1 clove Garlic, minced 
  • 1/4 tsp Salt
  • 1/8 tsp Black Pepper
  • 1/4 cup Olive Oil

    For the Salad
  • 8 cups Kale (1 bag, rinsed and chopped)
  • 1 15oz can Garbanzo Beans (drained)
  • 1 ripe Avocado, diced

In a medium-sized bowl, combine LEMON JUICE, GARLIC, SALT, and PEPPER; whisk to combine; slowly drizzle OLIVE OIL in and vigorously whisk until creamy.
Pour this over KALE; gently massage vinaigrette into kale until all surfaces are coated and kale has softened.
Gently fold in the CHICKPEAS and AVOCADO; cover and refrigerate until ready to serve.

Source : The Kitchen Girl 

Baked Feta

  • 1 (8-oz) feta cheese block
  • 1/3 cup extra virgin olive oil
  • 1/2 tsp crushed red pepper
  • 1 tsp grated lemon zest
  • 2 tsp minced garlic
  • 1/4 tsp black pepper
  • 2 tsp dried oregano

Place feta in a ziplock bag. Whisk together olive oil, red pepper, lemon zest, garlic, black pepper and oregano. Pour over feta and let marinate for 30 minutes at room temperature OR overnight in the refrigerator.

Preheat oven to 375ºF.

Place feta and marinade ingredients into a small cseramic dish. Bake for 20 until feta becomes soft and slightly golden brown.

Serve with french bread slices or pita chips.

Source: Plain Chicken 

Chicken Enchiladas with Pumpkin-Sweet Potato Sauce

This recipe is an adaption of Martha Stewart's recipe by Journey into Unschooling that I have further adapted. It has a African flavor to it. This dish can be assembled up to eight hours ahead of time; refrigerate, covered with plastic wrap, until ready to bake (add a few minutes to the cooking time).


1 1/2 lbs. leftover chicken, skin removed, meat shredded
6 red onions, thinly sliced
2 tea. salt
1/4 tea. black pepper
1 can (15 oz.) pumpkin puree
1 small can (15 oz.) sweet potatoes
4 cloves garlic, peeled
2 1/2 cups water
1 teaspoon chili powder
8 corn tortillas (6-inch)
1 1/2 cups grated cheddar cheese (6 ounces)
1 quartered jalapeno pepper, if desired



Preheat oven to 350 degrees.
In a medium bowl, combine chicken and red onions. Season with 1 tea. salt and the black pepper; set aside.
In a blender, pureed pumpkin, sweet potatoes, garlic, chili powder, 2 1/2 cups water, 1 teaspoon salt. and the jalapeno, if you are using it. Hold top firmly as blender will be quite full.
Pour 1 cup of sauce in the bottom of an 8-inch square (or other shallow 2-quart) baking dish.
Lay tortillas on work surface; mound chicken mixture on half of each tortilla, dividing evenly. Roll up tortillas; place, seam side down, in baking dish.
Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25 to 30 minutes.

It will be easier to spoon out, if you let it cool for about 5 minutes before serving.
For my children who can't have cheese, I leave the cheese off, and they like it fine without it.
If you are serving children who are sensitive to spicy dishes, you may want to leave out the jalepeno pepper.

Harissa

Harissa is a hot chili paste that is commonly found in North African cooking, mainly Moroccan, Algerian, and Tunisian cuisine.

3 cloves garlic, minced
1/2 teaspoon salt
2 tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon ground caraway seeds
1/2 teaspoon cumin

Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds. In a food processor combine chili peppers, garlic, salt, and olive oil. Blend. Add remaining spices and blend to form a smooth paste.


Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep for a month in the refrigerator.

source: About.com

Italian Chicken over Pasta

4-5 Roma tomatoes, chopped
4 cloves garlic, minced
1-14 oz. jar marinated artichoke hearts, drained and chopped
2-3 Tab. olive oil
salt and pepper to taste
1 tea. sugar
2 Tab. flour

1 large package boneless, skinless chicken breasts
1-2 cups mozzarella cheese
fresh basil
pasta of your choice

Put chicken breasts in a baking dish and salt and pepper them. Mix first seven ingredients together in a small bowl. Spread on top chicken breasts. Bake in 350 oven for 40 minutes. Take chicken out of the oven and sprinkle mozzarella cheese over the top. Place the chicken under the broiler for a few minutes {keep an eye on it!} until the cheese is golden brown and the vegetables are caramelized. When you pull the chicken out of the oven, sprinkle some fresh basil on top and the heat of the dish will wilt the basil. Serve over pasta.

For a vegetarian version, cook the topping either stir-fry in a pan or bake in the oven in a casserole dish, without the chicken. Serve over pasta.

For a gfcf version, use gfcf flour, cheese (or leave the cheese out) and pasta.

adapted from Our Story

Italian Wedding Soup

photo and recipe originally from Cooking with My Kid
We adapted this recipe for my gluten and casein-free kids and  it was so good.

1 lb. ground beef (or ground turkey)
1 egg, beaten
1/3 cup finely minced onion
1/2 cup fine plain bread crumbs or 3/4-1 cup gluten-free crumbs
8 cups good chicken broth
2 large carrots, cut in rounds
2 stalks celery, diced
1 cup orzo (or rice, for gluten-free cooking)
1/2 package or about 5 oz. fresh spinach, trimmed and torn
salt & fresh cracked pepper

In a large pot bring broth, carrots and celery to a boil then reduce to a simmer and cover. Let cook for 10 minutes.  Meanwhile in a large bowl, mix meat, egg, onion, bread crumbs, salt and pepper to taste. Shape into 1 inch balls and set aside. Add orzo and cook 5 minutes or rice and let it cook 10 minutes, stirring frequently. Add the meatballs and simmer more 10 minutes until meatballs are cooked. Stir in spinach just before serving. Add salt and pepper to taste.

Jalapeno Popper Grilled Cheese

This may not be the healthiest meal you can make, but this version of grilled cheese is healthier than its usual American counterpart, especially if you use sourdough bread, vegan margarine and low fat cheeses.The genius idea of combining the goodness of jalapeno poppers and grilled cheese to make a more adult sophisticated grilled cheese comes from Closet Cooking which I found via Becky Bakes. The original recipe, however, is a bit complicated, roasting fresh jalapenos before even beginning with the sandwich. I wanted to go for something simplier to compile, and replaced the jalapenos with canned pickled jalapenos. The slight vinegar taste adds wonderfully to the sandwich. I also added pepper jack cheese, which melds the flavors wonderfully.
2 pickled jalapeno peppers, cut in half lengthwise and seeded
2 slices bread, preferably sourdough
1 tablespoon butter or margarine, room temperature
1 tablespoon cream cheese, room temperature
1 slice cheddar cheese
1 slice pepper jack cheese

These are made just like regular grilled cheese with the addition of the cream cheese, which is spread on one side and topped with jalapeno peppers before being put together. Grill until golden brown and the cheese has melted, about 2-3 minutes per side.

Kale and Chickpea Salad



1 bunch kale, stems removed
2 tablespoons fresh parsley or cilantro or a combination of the two
2 tablespoons olive oil
1 clove garlic, chopped
1 lemon, juiced
1 can chickpeas, rinsed and drained
salt and pepper, to taste
Romano or Parmesan cheese, grated to taste

Put kale, parsley or cilantro olive oil, garlic and lemon juice in a blender or food processor and process until finely chopped. In a bowl, combine the blended mixture with the chickpeas and add salt, pepper and grated cheese to taste and mix well.

slightly modified from the recipe at Wishful Chef

Lamb Curry

This dish takes all day to make. It is a curry recipe given to my husband from a friend who lived in India when he was younger, so it is spicy. When we first made this dish, we didn't see "Curry" listed as one of the spices and we could not figure out how curry could be made without curry powder, so we added some curry powder, and boy, was it hot! It wasn't until later we found out that curry powder is a combination of spices -the combination that is in this recipe!

3 lbs. lamb (you can use beef instead), cut into 1 inch cubes
4 cups finely chopped onions
4 tea. finely chopped garlic
3 Tab. finely chopped ginger root
1 Tab. ground cumin
2 1/2 tea. turmeric
3/4 tea. red pepper
1 1/2 cups chopped canned tomatoes (or 2 cups fresh)
1 Tab. salt
2 Tab. ground coriander
4 med. potatoes, peeled and cubed

Brown rice, for serving


Heat 4 Tab. oil over high heat in a large heavy-bottomed pan. When oil is hot, brown meat in the pan. Remove meat when it is brown and add the remaining oil to the pan. Reduce heat and fry onions until they turn dark brown -about 2o minutes, stirring constantly. Add garlic, cumin, turmeric and red pepper and continue frying for about 10-15 minutes. Return meat to the pan, along with the tomatoes with their juice and salt. (You may need to add additional water -check ever so often to make sure there is enough liquid for it not to stick.) Bring to a boil. Reduce heat and simmer uncovered for 1 1/2 hours. Add potatoes and continue simmering covered until potatoes are tender (about 30 minutes.) Turn off heat and let it sit for at least 30 minutes -preferably 2 hours. When ready to serve, simmer until heated through. Serve over rice.

Lemon Vinaigrette

1/4 cup lemon juice (about 2 lemons, if fresh squeezing)
1/4 cup white-wine vinegar
2 teaspoons sugar
1 teaspoon coarse salt
1/4 teaspoon ground pepper
1 cup olive oil

In a medium bowl or jar, combine lemon juice, vinegar, sugar, coarse salt, and ground pepper. Whisk, or cover and shake, until salt and sugar have dissolved. Add oil; whisk or shake until thoroughly combined.
Refrigerate in an airtight container up to 2 weeks. Makes about 1 1/2 cups.

Source: Martha Stewart

Lemon-Garlic Tilapia

This recipe was only slightly modified from the original at Budget Byteswith the addition of Old Bay and cilantro.
photo from Budget Bytes 

1/2 bunch fresh cilantro, leaves pulled from stems
1 med lemon, more for garnish, if you wish
2 clove garlic
2 Tbsp olive oil
1/4 tsp salt
1/8 tsp black pepper
1/4 tsp Old Bay (optional)

 Put the cilantro leaves in a blender or food processor. Zest and juice the lemon and put in the blender. Add the garlic, olive oil, salt, Old Bay and pepper. Blend until the cilantro and garlic are finely minced and the mixture is well combined. Place the thawed fish fillets in a shallow dish and pour the lemon-garlic-cilantro mix over top. Make sure both sides are covered. Some may run off but that is okay. Spray the grill surface with non-stick spray and preheat for 5 minutes. Place the fish fillets in the hot grill, close the lid and set the timer for 2 minutes. Check the fish after two minutes. If you want the fish more browned, cook for one additional minute. Carefully remove the fish from the grill as it will be delicate. Serve with additional slices of lemon if desired.

Mongolian Beef and Broccoli

This recipe comes from Confessions of a Homeschooler. The original recipe called for onions and was changed to broccoli. I changed the meat/broccoli ratio. We like less meat and more vegetables. I also added the onion as optional because it does give some variety to the dish if added, but it is not necessary. This dish is a little complicated at first, but as you learn how to make it, it becomes easier. I find it easier to have the meat cut and the broccoli cooked (in the microwave) in advance.photo from Confessions of a Homeschooler

2 tbsp canola oil
1 tsp Ginger, minced
2 tbsp Garlic, chopped
1/2 cup Soy sauce
1 cup Dark brown sugar
1/2 cup canola oil
1 lb Flank steak or sirloin sliced thinly
1/4 cup Cornstarch
4 cups Broccoli florets, steamed
3 Green onions sliced (optional)

Heat 2 tbsp vegetable oil in skillet over medium high heat until hot. Add ginger and garlic and let sizzle for 30 seconds, then add soy sauce. Gradually add the brown sugar and let it dissolve while stirring. Let the sauce come to a boil, then simmer for 2-3 minutes. Remove from heat and set aside.
Cut the flank steak into thin strips against the grain. Place meat and corn starch in a bag and shake to coat the meat. Let meat sit for 10 minutes, so the cornstarch sticks to the meat.
Put 1/2 c. vegetable oil in a wok/ skillet and heat on medium-high until hot. Add the meat to the wok and brown for about 4-5 minutes. Remove the meat from the pan with a slotted spoon and place on paper towels to drain.
Clean the pan out and return meat to pan and cook on high for about 2 more minutes. Add the sauce to the pan and cook for another minute. Add the green onions and/or broccoli and cook for 1 minute longer.
Remove from heat and serve with rice.

Mushroom-Tomato Bisque

  • 1/2 cup sliced leeks or chopped onion (1 medium)
  • 1/2 cup sliced celery (1 stalk)
  • cloves garlic, minced
  • tablespoons butter or margarine
  • 1 1/2 cups sliced mushrooms
  • 1-14 1/2 ounce can diced tomatoes, undrained
  • 1-14 ounce vegetable broth
  • 1/2 cup whipping cream
  • 1/8 teaspoon ground black pepper
  • Sauteed mushrooms, a few fresh basil leaves (optional)
  • In a 3-quart saucepan cook and stir leek, celery, and garlic in hot butter until tender. Add mushrooms; cook and stir about 5 minutes more or until mushrooms are tender. Stir in undrained tomatoes, broth, whipping cream, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes.
  • Let soup cool slightly. Transfer soup mixture, half at a time, to blender or food processor. Cover and blend or process until smooth. Return all of the soup mixture to saucepan; heat through. To serve, ladle soup into bowls. If desired, top each serving with additional mushrooms. Makes 4 servings.
source: bhg

Olive Salad or Tapenade

1 can black olives, chopped
1 large jar green olives, chopped
1 can green black olives, chopped
2 anchovy fillets, chopped (optional)
2 tablespoons chopped pickled red peppers
Juice of 1/2 lemon
1/2 cup extra-virgin olive oil
1/4 cup red-wine vinegar
1 tablespoon sliced fresh cilantro
1/4 cup fresh oregano, sliced
1 tablespoon picked fresh thyme
Hot sauce, such as Tabasco
Coarse salt and freshly ground pepper

In a medium-size bowl, mix together both olives, anchovies, red pepper, lemon juice, oil and vinegar. Add oregano, thyme, and parsley; toss to combine. Season with Tabasco, salt, and pepper. Cover and transfer to refrigerator; chill overnight before using. Great on Muffaletta.

Santa Fe Salad with Chili-Lime Vinaigrette

This recipe and photo come from Recipes for You.
romaine lettuce, chopped
2 tomatoes, chopped
1 cucumber, peeled and chopped
1/2 cup black olives, sliced
1/2 cup black beans, drained
1/2 cup corn (either from a can or frozen) drained

Layer everything in a large bowl.

Chili Lime Vinaigrette
2 Tablespoons honey
2 Tablespoons lime juice, freshly squeezed
2 Tablespoon honey mustard
salt
pepper
1/4 teaspoon chili powder
2 Tablespoon canola oil

Whisk first 6 ingredients in a small bowl. Add oil and continue whisking until smooth and glossy. Drizzle vinaigrette over salad, toss and serve.

Moroccan Chicken, Onions and Olives

1 tbsp. kosher salt
6 cloves garlic, minced
2 tsp. cumin
1 tsp. paprika
1 tsp. ground turmeric
5 tbsp. olive oil
4 skinless bone-in chicken thighs and 4 skinless bone-in chicken drumsticks (chicken breasts can be substituted)
1 tsp. crushed saffron threads, optional
4 medium yellow onions, cut into 12 wedges each
black pepper, to taste
1 lemon, thinly sliced crosswise, seeds removed
1¼ cups pitted green olives or a mixture of green black olives and green olives
⅓ cup finely chopped cilantro
Cooked rice, for serving

Make a spice paste with garlic, cumin, paprika, and turmeric. Stir in 3 tbsp. oil, and then add chicken thighs and drumsticks; toss until evenly coated. Cover bowl with plastic wrap or put in a large Ziploc bag, and marinate in the refrigerator for at least 4 hours.

Heat remaining oil in an 8-qt. Dutch oven or large skillet over medium-high heat. Working in batches, add chicken pieces, and cook, turning once, until golden brown on both sides, about 10 minutes; transfer to a plate and set aside. Add saffron and onions to pot, season with salt and pepper, and cook, stirring occasionally, until soft, about 15 minutes. Return chicken to pot along with lemon slices and 1 cup water, and bring to a boil; reduce heat to medium-low, and cook, covered, until chicken is cooked through, about 40 minutes. Remove from heat, and scatter olives and cilantro over chicken; serve with rice.

Peanut Wraps

This recipe, from Little Birdie Secrets is SO good! You just have to try it to believe it!

1/2 tsp garlic salt
1/2 tsp pepper
3 boneless skinless chicken breasts, cut into strips
1 tbs canola, olive or sesame oil.
1 bag broccoli slaw
1 medium red onion, sliced
1 tsp grated fresh ginger
Tortillas

Peanut Sauce:
1/4 cup sugar
1/4 cup peanut butter (creamy or crunchy)
3 tbs soy sauce
5 tbs water
3 tbs cooking oil ( I used 1 tab. sesame, 2 tab. canola)
1 tsp. garlic powder

Season chicken strips with garlic salt and pepper. In a large skillet cook chicken in hot oil on medium-high until no pink left. Put aside and keep warm.
In same skillet add broccoli mix, onion, and ginger. Cook until crisp but tender.
Make peanut sauce while veggies cook. In a small saucepan combine sauce ingredients, heat and stir until dissolved.
Serve by layering the veggies, chicken, and sauce in a tortilla. Wrap it up. Enjoy.

Pineapple-Glazed Salmon Steaks

photo from Country Living
2 cup unsweetened pineapple juice
4 teaspoons soy sauce
4-6 oz. salmon steaks

Put the pineapple juice in a small (non-aluminum) saucepan. Bring to a boil. Lower heat to medium and cook until the juice is reduced to 1 cup. This takes quite some time. Remove from heat and cool. Stir in soy sauce. Place the salmon in a shallow casserole dish and pour the pineapple-soy sauce mixture over the fish. Add a bit of black pepper. Refrigerate for 2 hours, turning the fish after the first hour.
Place in a very large nonstick saute pan over medium heat until hot. Add the salmon and cook for 3 minutes. Using a spatula, carefully turn the fish over and cook for 3-4 minutes, until just cooked through. Do not overcook. Meanwhile put the remaining pineapple-soy mixture into a small skillet.Cook over high heat until reduced by half, about 5 minutes. Using a pastry brush, brush the top of the salmon with some of the reduced marinade. Remove the fish from the pan and serve.

This marinade can also be used on poultry.

Mild Kenyan Curry: Dry Potato Sak



4 boiled potatoes, cut into bite size pieces
1 cup boiled peas
2 tsp cumin
6 Tbsp canola oil
1 tsp turmeric powder
2 onion, chopped
1 hot pepper, chopped (optional)
4 cloves garlic, chopped
1 piece ginger, chopped
2 tomatoes, chopped
1/2 tsp cayenne pepper
1/2 tsp salt

Heat oil. Add cumin and turmeric. Add onions, garlic, and ginger. Cook for a few minutes. Add the tomato and cook for a few more minutes.

Sprinkle salt and cayenne on the potatoes. Add the potatoes and peas to the oil, spice, and onion mixture. Stir until the potatoes are coated with oil and are yellow. Heat everything well.

Makes 4 servings
source: Mermaid's Creations

Pumpkin-Black Bean Soup

2 tablespoon olive oil
1 medium onion, finely chopped
3 cups canned vegetable stock
1 can (14 1/2 ounces) diced tomatoes
1 can (15 ounces) black beans, drained
2 cans (15 ounces) pumpkin puree
1 cup milk or milk substitute
1 tablespoon curry powder
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
Coarse salt

Saute onions in the olive oil about 5 minutes. Add tomatoes, black beans and pumpkin puree. Stir to combine ingredients and puree in a food processor. Return to pot and add broth, milk, curry, cumin, cayenne and salt, to taste. Bring soup to a boil. Reduce heat to medium low. Simmer 5 minutes, adjust seasonings and serve.
Adapted from: Plant Based Diet Recipes

Pumpkin Stew in a Pumpkin

I believe I got this recipe from one of those freebie calendars with recipes put out by A-1, but I have since looked for the recipe and cannot find it.

3 TAB. FLOUR
3/4 TEA. SALT
1/2 TEA. BLACK PEPPER
2 LBS. STEW BEEF
5 CUPS NATURAL STYLE APPLE CIDER
1/2 CUP VINEGAR
1 CUP BROWN SUGAR
6 TAB. A-1 SAUCE
2 BAY LEAVES 
3/4 TEA. DRIED THYME
1 MEDIUM ONION CHOPPED
3 MEDIUM CARROTS CUT INTO CHUNKS 
3 MEDIUM POTATOES CUT INTO CHUNKS
1/2 POUND FRESH GREEN BEANS (1 LARGE PACKAGE FROZEN MIXED STEW VEGETABLES can be substituted for the carrots, potatoes and green beans)
6-8 POUND PUMPKIN


In a plastic bag combine 3 TAB. FLOUR, 3/4 TEA. SALT & 1/2 TEA. BLACK PEPPER. Add 2 LBS. STEW BEEF. Shake to coat. In a large stew pot or dutch oven heat 3 TAB. OIL. Brown coated beef well on all sides. Stir in 5 CUPS NATURAL STYLE APPLE CIDER, 1/2 CUP VINEGAR, 1 CUP BROWN SUGAR, 6 TAB. A-1 SAUCE, 2 BAY LEAVES AND 3/4 TEA. DRIED THYME. Cover and let simmer, stirring occasionally 1 1/2-2 hours.
Add 1 MEDIUM ONION CHOPPED, 3 MEDIUM CARROTS CUT INTO CHUNKS 3 MEDIUM POTATOES CUT INTO CHUNKS, and 1/2 POUND FRESH GREEN BEANS (OR 1 LARGE PACKAGE FROZEN MIXED STEW VEGETABLES).
Cut and remove the top off of a 6-8 POUND PUMPKIN. Thoroughly clean out seeds and membranes, but leave the pumpkin meat. Spoon stew in pumpkin and bake in preheated 350 degree F oven for 1-1 1/2 hours. Scoop out a bit of the soft pumpkin flesh with each portion of stew.

Punjabi Eggplant and Potatoes in the Slow Cooker

slow-cooker-Punjabi-eggplant-with-potatoes
source


2 medium eggplants, stem end removed, cut into 1/2-inch dice (approx. 10-12 cups)
1 large Idaho or Yukon Gold potato, peeled, cut into 1/2-inch dice
1 medium yellow or red onion, peeled and chopped
1 tsp ginger paste (or grated fresh ginger root)
6 cloves garlic, peeled and coarsely chopped
1 jalapeño chiles, seeded and minced, optional
1 tea. ground cumin
1 tea. ground red chile pepper
1 tea garam masala
1 tsp turmeric
1/4 cup canola oil
1 Tbsp kosher salt, or to taste
1-2 Tbsp chopped fresh cilantro, to taste

Combine eggplant, potato, onion, ginger, garlic, jalapeño peppers, cumin, ground chile pepper, garam masala, turmeric and oil in a 4- or 5-quart slow cooker. Stir as best you can to distribute the spices and oil. (The smaller cooker will be frighteningly full, but don't worry; the eggplant will cook down.) Cook on HIGH for 2 hours, stirring after 1 hour.

After the first two hours of cooking, stir well. There should be a nice amount of moisture in the cooker, and the eggplant should have collapsed a bit. If there is plenty of liquid in the pot, continue cooking on LOW for 30 minutes, uncovered. If there's not much liquid, cook on LOW for 30 minutes with the cover on.

Add the salt and cilantro, to taste. (Salt added during the cooking will draw more moisture out of the eggplant, so it's best added at the end.)

Serve over rice.

Sesame Chicken Salad

4 cups water
4 slices of ginger, about 1⁄4 in  thick

1 medium onion, sliced
3 boneless chicken breasts(1 lb)
1 cucumber, cut into chunks
2 large tomatoes, cut into eighths
6 green onions ( or scallions), finely chopped
1⁄4 cup sesame oil
Vinegrette dressing (see below)
Salt and fresh ground pepper, to taste
Mixed Salad Greens

(Ahead of Time) Bring the water, ginger, and onion to a boil in a medium sized saucepan over medium heat. Lower the heat to a simmer and add the chicken breasts. Cook for 15 minutes. Turn off the heat and let chicken sit in the hot liquid 
for 10 minutes. Remove the chicken from the stock, and when it is cool enough to handle, shred the chicken with your hands. Place the chicken back into the stock in a bowl and refrigerate until you are ready to use.


Layer a bed of mixed salad greens on the serving plate. Arrange a layer of cucumbers around a large serving platter. Remove the cold chicken from the stock and place it down the center of the platter. Surround the chicken with the tomato wedges and top it with green onions.
In a small pat, heat the sesame oil over a low flame until bubbles appear (approximately one minute.) Turn off the heat and pour the oil evenly over the green onions and chicken. Drizzle vinaigrette over the chicken and vegetables.

Vinaigrette
1⁄4 cup soy sauce
1 tablespoon lemon juice
1 tablespoon rice vinegar
2 teaspoons sugar
salt & pepper to taste

To make the Vinaigrette, mix the soy sauce, lemon juice, vinegar, sugar, salt and pepper in a microwave-safe bowl. Heat for one minute and set aside.


Adapted from this recipe at Steamy Kitchen Recipes

Sesame-Miso Cucumber and Avocado Salad

1 1/2 tablespoons sesame seeds, toasted
2 tablespoons white miso or soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 tablespoon hot water
1 teaspoon crushed red pepper
2 teaspoons dark sesame oil
2 cups thinly sliced seeded cucumber
2 cups thinly sliced avocado

Combine first 7 ingredients in a large bowl, stirring with a whisk. Add cucumber and avocado and toss to coat.

Shrimp and Hotroot Soup

4 Tablespoons butter or margarine
2 large onions, chopped
4 medium leeks, chopped and well washed
3 cups vegetable stock or water and a cube of vegetable bouillon
6 medium potatoes, peeled and chopped
2 teaspoons curry powder or chili powder
salt and pepper to taste
16 ounces of peeled, cooked shrimp
2 cups milk

In a large pot over medium heat, melt the butter. Add the onions and leeks and cook, stirring until soft, (about 5 minutes.) Do not let the vegetables brown.

Add the vegetable stock, potatoes, curry or chili powder, salt and pepper. Cover and simmer until the potatoes are very soft, (about 20 minutes.)

Add the shrimp and milk and gently heat.

Serve with crusty bread.

Serves 4-8

source: The Redwall Cookbook by Brian Jacques

Mediterranean Kale Salad

Kale, ripped into small pieces
2-4 Tab. Olive Oil
1 Clove Crushed Garlic
sun-dried tomatoes
1/2 Lemon, Sliced and Halved
Sliced Kalmata Olives
Anchovies
Shredded Mozzarella or Italian Cheese

Toss the kale with the olive oil. Start this with 2 Tbsp of Olive Oil and add additional oil if needed. This will vary based on how much kale you use. Toss in and mix the crushed garlic in with the kale and olive oil. Add the rest of the ingredients to the kale and mix the salad well, being sure it's evenly coated.
Serve or chill until ready to serve.

modified from the recipe at Mommy Hates Cooking

Red Beans and Rice in the Slow Cooker

1 pound dried red beans
7 cups water
1 green bell pepper, chopped
1 medium onion, chopped
3 celery stalks, chopped
3 garlic cloves, chopped
1/2 pound andouille sausage, sliced
1-3 tablespoons Creole seasoning
1 1/2 cups rice
3 cups water
Garnish: sliced green onions

Place first 8 ingredients in a 4-quart slow cooker. After 3-4 hours add rice and additional water. Cook, covered, at HIGH 7 hours or until beans are tender. Garnish, if desired.

source: Southern Living

Roasted Lemon-Garlic Shrimp


1/3 cup olive oil
1 lemon, zested then half cut into thin slices and the other half into wedges
3-4 fresh herbs such as tarragon, basil or thyme sprigs
sea or kosher salt and fresh black pepper
spaghetti/pasta, couscous or rice for serving
1 pound fresh shrimp, medium-sized, deveined with tails off
5 cloves garlic, minced

Preheat oven to 400 degrees F. In a 9×13 baking pan combine olive oil, lemon zest and fresh herbs. Season with salt and pepper. Bake in oven for 12 minutes. Meanwhile cook pasta, couscous or rice.
Remove pan from oven, add shrimp, garlic and the thin sliced lemons (don’t squeeze them), toss to coat with oil mixture. Bake for 8-10 more minutes or until shrimp turn pink and start to curl. Serve over pasta, couscous or rice tossed with additional lemon wedges for serving.
Source: Cinnamon Girl Recipes

Spiced Yellow Rice and Vegetables with Chicken

1 whole chicken (3 to 4 pounds), cut into 10 pieces
salt and pepper
2 teaspoons vegetable oil
1 small yellow onion, diced medium
2 garlic cloves, roughly chopped
1 medium potato, diced medium
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon cumin
1 1/2 cups long-grain white rice
1 head (or about 3 cups cauliflower florets)
1 cup frozen peas
2 1/2 cups chicken broth, vegetable broth or water

Preheat oven to 350 degrees, with rack in lower third. Pat chicken dry with paper towels and season with salt and pepper. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer to a large plate.
Reduce heat to medium and add onion, garlic, and potato to pot. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 4 minutes. Stir in coriander, turmeric, cumin, and rice, and cook 1 minute.
Add cauliflower, peas, and broth, and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture. Bring to a boil, cover pot, and place in oven. Bake until chicken is cooked through and liquid is absorbed, 25 to 30 minutes. Let sit 5 minutes before serving.

source: Martha Stewart

Spicy New Orleans Barbecue Shrimp

source
2 pounds fresh,jumbo shrimp, peeled and deveined
1/2 cup butter, melted
4 tablespoons Heinz Chili Sauce
3 tablespoons olive oil
2 tablespoons Worcestershire
2 tablespoons fresh lemon juice
1 tablespoon fresh parsley
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons Liquid Smoke (hickory)
1 teaspoon paprika
1 teaspoon oregano
1/2 teaspoon Tabasco sauce
5 cloves fresh garlic, minced

Add all of the ingredients except the shrimp in a saucepan, stir and let simmer for 10 minutes.
Remove pan from heat and let cool.
Arrange the shrimp in an oven- proof casserole dish and pour the sauce over the shrimp.
Cover and refrigerate for at least 4 hours, or preferably overnight.
Preheat oven to 400 degrees.
Bake shrimp for 15 - 20 minutes.
Serve immediately with crusty French bread, new potatoes and a crisp salad.

Spinach and Mushrooms

1 tablespoon margarine or butter
1 tablespoon olive oil
1 cup sliced baby portobello mushrooms
1/2 cup thinly sliced leeks or onions
1 clove garlic, minced
1/4 cup vegetable broth
1 tablespoon soy milk
1 teaspoon fresh lemon juice
1/8 teaspoon salt
2 cups fresh baby spinach
(optional: 1/4 cup grated Parmesan)

In a large skillet, melt the margarine and olive oil together over medium-high heat. Add the mushrooms, and cook until they begin to soften, about 3 to 4 minutes. Add the leeks and garlic, and cook until tender, about 3 minutes. Add the vegetable broth, soy milk, lemon juice, and salt; cook for 2 minutes. Stir in the spinach, and lower the heat, stirring frequently, until the spinach is wilted, about 2 minutes.
Optional: Sprinkle in the cheese and stir to combine.

source: modified from Paula Deen's recipe

Stuffed Mushroom Caps

serves 4

4 large Portobello mushrooms
1/8 cup butter or margarine
1/2 cup breadcrumbs
4 teaspoons sesame seeds
pinch each dried cilantro, dried thyme, salt and pepper
1/2 cup grated hard cheese such as Parmesan

Preheat oven to 400 degrees F and brush a rimmed baking sheet with oil.
Pull the stems from the mushroom caps and put the caps on the baking sheet, stem side up.Chop the stems finely.
Melt the butter in a pan over medium heat and add the chopped mushroom stems Cook 4-5 minutes, until soft. Take the pan off the stove.
Stir in breadcrumbs, sesame seeds and herbs/spices into the pan.
Spoon filing into the mushroom caps. Sprinkle each with the grated cheese.
Bake 15-20 minutes. The stuffing should be golden brown and the cap should be tender.

source: The Redwall Cookbook, Brian Jacques

Summer Squash

Mom's Summer Squash (photo)
source: Simply Recipes

2 lbs squash and/or zucchini, sliced
1 green bell pepper, seeds removed, sliced
2 smallish tomatoes or one large tomato, peeled and cut into wedges
1/2 yellow onion, peeled and sliced
1 clove of garlic, chopped
Olive oil
5 or 6 slices of cheese - jack or cheddar
Basil, either dry or chopped fresh
Salt and pepper

Put onion, garlic, squash, bell pepper into a large saucepan with a couple of tablespoons of olive oil. Put on high heat and brown the vegetables slightly to develop flavor. As you are browning, sprinkle either dried basil or chopped fresh basil on the vegetables. Add the tomatoes and cook at medium hi heat for about 5 minutes, stirring occasionally. When vegetables are slightly browned, remove from heat, add the slices of cheese, and cover the pan. Salt and pepper to taste.

Southwest Tacos with Mango Salsa

Southwest Chicken Tacos with Mango Salsa and Avocado
source: I Wash, You Dry
This is one of my new quick meals, the time to make shortened by some pre-prepared foods.


6 small flour tortillas
6 oz package of Tyson Grilled & Ready® Southwestern Chicken Breast Strips
1 jar of mango, pineapple, peach or other fruit salsa (see fresh mango salsa recipe below)
1/4 cup red onion, diced
2 tbsp chopped cilantro
1 avocado, sliced
1 jalapeno, sliced
.
Heat a skillet over medium heat and warm the tortillas one at a time for about 15-30 seconds per side, or until warm throughout. Keep covered with foil or in a tortilla warmer.
In the same skillet place the chicken breast strips and heat for about 3 minutes or until warm throughout.
Assemble tacos by laying a couple strips of chicken on a tortilla, top with a couple tablespoons of mango-fruit salsa, and then add some diced red onion, chopped cilantro, sliced avocado and jalapeno slices as desired.

If you would like to make your own fresh mango salsa:
1 ripe Mango, diced into cubes
1 tsp lime juice
1 tsp raw honey
1/2 tsp salt
1/4 cup red onion, diced
2 tbsp chopped cilantro

Combine the mango, red onion and cilantro in a bowl. In a small bowl whisk together the lime juice, honey, and salt. Pour the lime and honey mixture over the mango mixture and gently toss to coat. Set aside.