Category: Recipes

  • Sheet Pan Chicken Fajitas

    Ingredients:

    • 1.5 lbs boneless, skinless chicken breasts, cut into thin strips
    • 2 tablespoons divided southwest seasoning mix (see below)
    • 1/4 cup lime juice
    • 1/4 cup soy sauce
    • 1 teaspoon garlic, minced
    • 2 tablespoons olive oil
    • 2 poblano peppers, cut into strips
    • 1 onion, sliced
    • Fresh cilantro

    Southwest Seasoning Mix

    • 1 teaspoons chili powder
    • 1 teaspoon cumin
    • 1 teaspoon paprika
    • 1/2 teaspoon oregano
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon black pepper
    • 1 teaspoon salt

    Instructions:

    1. Pre-heat oven to 400 degrees and prepare a large baking sheet with parchment paper.
    2. Make southwest seasoning mix.
    3. Cut chicken into strips against the grain.
    4. Put chicken, soy sauce, lime juice, garlic and 1 tbsp of the southwest seasoning mix in a large bag or airtight container. Set aside in refrigerator until ready to use.
    5. Prepare the peppers and onions and place in a large bowl. Add olive oil and the other half of the southwest seasoning mix and stir until all pieces are coated.
    6. Spread veggies evenly on the baking sheet. Bake for 10 minutes.
    7. Remove baking sheet from over and add the chicken making a row spaced evenly apart. Cook for another 10 minutes.
    8. Remove baking sheet from oven and turn oven to broil. Once heated, place the baking sheet back in the oven for another 3-5 minutes. This will help the veggies crisp up.
    9. Remove baking sheet from oven. Add fresh cilantro and lime juice as desired. Serve with warm tortillas and your favorite toppings.

    Adapted from Baking with Josh and Ange.

  • Green Rice

    Ingredients

    RICE

    • 1 cup uncooked white rice
    • 1 Tbsp avocado oil
    • 1/2 cup chopped white or yellow onion (or sub shallot)
    • 3 cloves garlic, skins removed and minced
    • 1 healthy pinch sea salt

    GREEN MIX

    • 1 ¾ cup water (or sub broth of choice for more flavor)
    • 1 small jalapeño pepper, seeds and stems removed and chopped
    • 2 cups cilantro, large stems removed (as recipe is written, about 1 large bundle)
    • 1/2 tsp sea salt
    • 1/4 tsp spirulina (for added color // if you don’t have it, omit))

    FOR SERVING optional

    • Cilantro
    • Lime wedges

    Instructions

    1. Begin by rinsing the white rice in a fine mesh strainer until water runs clear. Set aside.
    2. To a blender add water, pepper, cilantro, sea salt, and spirulina and blend on high for 30 seconds or until completely combined. Set aside.
    3. Heat a large saucepan, dutch oven, or skillet (with a secure lid) over medium heat. Once hot, add avocado oil then onion and garlic and a healthy pinch of sea salt. Sauté until just tender — 3-4 minutes. Then add well-drained rice and begin toasting, stirring occasionally, for about 2-3 minutes.
    4. Slowly add the green mix from the blender to the pan and stir to fully combine — it should just cover the rice. Increase heat to high until the mixture reaches a low boil. Then reduce heat to a simmer, cover, and set a timer for 18 minutes. DO NOT open the lid until the timer goes off. At that point, the rice should be fluffy and the liquid should be absorbed. Turn off the heat, leave the lid on, and let the rice rest for 10 minutes before removing lid so the moisture can redistribute — this will help prevent mushy rice.
    5. Add lime juice or cilantro wedges as a garnish for serving. Rice is best when fresh, but will keep in the refrigerator up to 2-3 days. It is freezer-friendly up to 1 month.

    via Minimalist Baker

  • Marcella Hazan’s Tomato Sauce

     

    • 28-ounce can of San Marzano whole peeled tomatoes
    • 5 tablespoons butter
    • 1 onion, diced
    • Salt
    1. Combine tomatoes, their juices, butter and onions in a saucepan. Add a pinch or two of salt.
    2. Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
    3. This recipe makes enough sauce for a pound of pasta.

    via NY Times Cooking

  • No Soak Slow Cooker Black Beans

    • 2½ cups dried black beans (picked through for debris and rinsed)
    • 6 cups water
    • 1 chopped onion
    • 4 whole garlic cloves
    • 1 (4oz.) can green chilies
    • 1 bay leaf
    • 2 tablespoons Cumin
    • 2 tablespoons Chili powder
    • 1 tablespoon salt
    1. Place all ingredients into your slow cooker.
    2. Give it a swirl to stir in the seasoning.
    3. Cover and cook on HIGH for 4-5 hours or LOW 6-8 hours.
    4. If you’re running low on water as they cook, go ahead and add more.
    5. You’ll know when the beans are done by scooping up a few, then gently blow on them. The skin will split when they are ready to eat.
    6. Scoop out for desired meal and enjoy.
    7. Storing- I scoop out the cooled beans using a slotted spoon and into a zip lock bag. I mash the garlic into the juices and add a cup or so of juice to the beans.
    8. I store in my refrigerator up to a week, or freeze up to 6 months.

     
    From: Today’s Creative Life

  • Cabbage Soup

    Prep time: 15 minutes
    Cook time: 35 minutes
    Yield: Serves 4

    Ingredients

    • 2 teaspoons olive oil
    • 1 teaspoon butter
    • 1/4 teaspoon ground coriander
    • 1/8 teaspoon ground cumin
    • 1 tablespoon paprika
    • 1 medium onion, chopped (about 1 1/4 cups)
    • 1 small – 1/2 large green cabbage (about 4 to 5 cups, packed, 1/4-inch wide sliced)
    • 1/2 teaspoon to 1 teaspoon salt (more or less depending on the saltiness of your stock)
    • 1 15-ounce can whole peeled tomatoes
    • 4 cups chicken stock
    • Freshly ground black pepper

    Instructions

    1. Sauté onions and spices: Heat olive oil and butter in a 4-quart, thick bottomed pot on medium heat. Add the chopped onion and stir in the ground spices. Cook until the onions have softened, about 5 minutes.
    2. Add cabbage and tomatoes: Add the sliced cabbage to the pot and stir to mix the cabbage with the onions. If you are using unsalted stock, sprinkle the cabbage with 1/2 teaspoon of salt. Add the canned whole tomatoes, with their juices, to the pot. Stir to combine.
    3. Add stock, simmer till done: Add chicken stock to the pot. Bring to a simmer and taste for salt. Add more salt to taste. Lower the heat and cover the pot. Let simmer for 20 to 25 minutes or until the cabbage is thoroughly cooked.
    4. Sprinkle with freshly ground black pepper to serve.

    Adapted from Simply Recipes.

  • Raw Tacos

    • 4 handfuls walnuts
    • 2-3 tablespoons Bragg’s Liquid Aminos
    • 1-2 cloves of garlic
    • 3 handfuls of nutritional yeast
    • 1 tablespoon coconut oil

    Blend nuts, garlic, Braggs, nutritional yeast and coconut oil until mixed.

    adapted from Korduroy.tv

  • Carrot Ginger Dressing (Dojo)

    • 1 medium carrot, peeled and roughly chopped
    • ¼ cup vegetable oil
    • 2 tbsp diced onion
    • 2 tbsp fresh ginger
    • 2 tbsp rice wine vinegar
    • 2 tbsp tamari / soy sauce
    • 1 tbsp mirin
    • 1 tbsp white miso paste
    • 1 tbsp sesame oil
    • 1 clove garlic, minced

    Blend everything in a food processor until smooth. Keeps in the fridge a few days but you may have to remix it as the oil may separate.

    adapted from Vegangela.

  • Hijiki Tofu Burgers

    • 1/4 cup dried hijiki (or wakame) seaweed
    • 1 cup peeled and grated carrots (1 medium carrot)
    • 1 Tbsp. minced garlic (4 cloves)
    • 2 tsp. grated fresh ginger root
    • 1 Tbsp. vegetable oil
    • 1 block of tofu, pressed
    • 1/2 cup minced scallions (2-3)
    • 1/4 cup sesame seeds
    • 1/4 cup light miso (or more, to taste)
    • 1 tsp. dark sesame oil
    1. Preheat the oven to 350ºF.
    2. Sauté the carrots, garlic, and ginger in the oil for about 5 minutes, until the carrots are limp.
    3. In a bowl, mash or crumble the tofu and mix with seaweed.
    4. Add the cooked carrots and the scallions, sesame seeds, miso, and sesame oil and stir well.
    5. Place on the baking sheet and bake until firm and golden, about 30 to 40 minutes.

    adapted from PETA

  • Roasted Sweet Potatoes and Brussels Sprouts

    • 1/2 pound Brussels sprouts, trimmed
    • 1 sweet potato (1/2 pound)
    • 2 cloves garlic, smashed
    • 3 tbsp olive oil
    • 1/2 teaspoon cumin
    • 1/2 teaspoon salt
    • pepper to taste
    1. Trim your Brussels by cutting off the little brown end. If there are any yellow leaves, pull them off. Cut any large ones in half. Add to a large bowl.
    2. Peel your sweet potato and chop into 1-2 inch pieces. Add to the large bowl.
    3. Smash 2 cloves of garlic and add it to the bowl.
    4. Pour 1/3 cup olive oil over the vegetables.
    5. Add cumin, garlic salt, salt, and pepper to taste. Stir to coat.
    6. (Line a large sheet pan with foil if you want super easy cleanup)
    7. Drizzle a little olive oil onto the sheet pan and rub it all over the pan (or foil) with your hand. Or you could spray it really well with nonstick spray.
    8. Pour the veggies onto the pan.
    9. Roast at 400 for about 40-45 minutes. The veggies are done when they are brown and a fork slides into them easily.

    From The Food Charlatan.

  • David Eyre’s Pancake

    • 1/3 cup all-purpose flour
    • 1/2 cup whole milk
    • 2 eggs, lightly beaten
    • 2 tablespoons salted butter
    1. Heat oven to 425 degrees. Combine the flour, milk, and eggs in a bowl. Beat lightly. Leave the batter a little lumpy.
    2. Melt the butter in a 12-inch skillet with a heatproof handle. When it is very hot, pour in the batter. Bake for 10 to 15 minutes, until the pancake is golden brown.

    From Food52 & the New York Times.