This is meat-free, dairy-free, and in the photo above, also made using gluten-free pasta. Its rich and creamy taste would never make you suspect there are so many 'normal' ingredients missing. You will not taste the avocado, and surprisingly, it doesn't even make the sauce look green. It adds richness along with those healthy, satisfying fats.
If you used canned chickpeas, you'll have about one cup extra; you can either stir those in with the pasta, or save them for another use.
If you don't have an avocado, or don't want to use one, omit it and increase the chickpeas to three cups instead.
12-16 oz. pasta, cooked according to directions; save the cooking water
1 Tbsp. olive oil
3 cloves garlic, minced
2 cups cooked chickpeas- or use 2 cups from two (14-oz) cans, drained
one 6" sprig fresh rosemary, or 1-2 tsp. dried rosemary
1/4 tsp. red pepper flakes
1 medium avocado, peel and pit removed
1 Tbsp. lemon juice
salt and freshly ground black pepper to taste
1/4 c. chopped fresh parsley, or 1 1/2 Tbsp. dried parsley
While the pasta is cooking, heat 1 Tbsp. olive oil in a small skillet over medium-high heat. Add the garlic; cook and stir 2-3 minutes or until fragrant.
In a blender, combine 3 cups of the pasta cooking water (may also use the water drained off the cans of chickpeas), chickpeas, rosemary, red pepper, avocado, and lemon juice. Blend on high until smooth. Add salt and pepper to taste (start with 1/2 tsp. salt), and stir in parsley.
Pour over pasta and toss to coat.
If the sauce is too thick, add water 1 Tbsp. at a time until it's the consistency you like.
We discovered roasting vegetables about three years ago. Now when I buy broccoli or cauliflower, they are almost always served roasted. Even my kids who "don't prefer" (the PC term at our table) broccoli, like it roasted.
Roasted Cauliflower and Chicken - serves 6-8
1 head cauliflower, cut into florets
1-2 Tbsp. olive oil
1/2 tsp. salt
2 cups cooked chicken
Preheat oven to 475, adjust the oven rack to the lowest position about 20 minutes. Put the cauliflower on a baking sheet, drizzle with oil, then sprinkle with salt. Roast about 20 minutes, stirring once about after about 15 minutes. Cauliflower is done when parts of it turn a deep golden brown. Stir in the chicken .
We ate this with rice and chicken gravy (see below) on the side; conveniently enough, it also takes about the same amount of time to cook. If you start the rice first, then cut up the cauliflower, the rice should be done about the same time if you're using regular white rice and cooking on a stove top.
Since I didn't have any leftover chicken, I put 1 lb of chicken in my pressure cooker along with two medium-small onions (or use one med-large) and about 1/2 tsp. salt. My pressure cooker does not lose water when it cooks, so I didn't add any. (If your pressure cooker does, please add water! Probably 1/2 cup, as the chicken and onions release moisture as they cook.) It was done after 15 minutes of high pressure.
Clear Chicken Gravy
1 Tbsp. water
1 Tbsp. cornstarch
1 cup juices from cooking the chicken and onion
In a 1-cup glass measuring cup, stir together the water and cornstarch until smooth. Stir in a little of the cooking juices, then stir in enough that you have 1 cup total. Microwave for 1 minute; stir. If it hasn't thickened yet, microwave another minute and stir again. Add salt if needed. (Mine didn't need it.)
Yesterday I got to have lunch with some friends at a neighbor's house. We each brought something; Emily, whose house we met at, made Apple Butternut Squash Soup
; this link goes to the recipe on her
I had lots and lots of Romaine lettuce on hand, thanks to another friend... so a salad seemed in order. I started out intending to make honey-mustard dressing, but it lacked something... so I looked around the kitchen to see what to use. In went some orange peel and the white parts of some green onions.
That was good!
Next about a pound of lettuce and the green parts of three green onions were mixed with around half of the dressing; just enough]to lightly coat. Then four or five sliced hardboiled eggs went on top, 4 oz. of cubed cheese, and a big handful of toasted pecan pieces.
Everyone loved it, except the person who didn't try it because she's allergic to eggs and nuts. :/
This would be delicious brushed onto chicken a few minutes before done baking.Honey-Orange Dressing Makes about 1 cup
1/4-1/3 c. honey (depends if you want this more sweet or more tangy)
1/4 c. apple cider vinegar
1/4 c. olive oil
1 tsp. prepared mustard
1/4 tsp. salt
1/4 tsp. pepper (I used 2 drops of essential oil)
2 Tbsp. onion (I used the bottom 1 1/2" from 3 green onions)
1 1/2 tsp. orange zest (I used about half the peel from a clementine)
Throw everything into a blender; puree until smooth.
Most salads like this use so much dressing that there's a pool of it at the bottom of the bowl. And the dressing is about all you taste.
Not this one. There's enough oil in the salad to help you unlock those fat-soluble vitamins; both cabbage and cashews are very high in Vitamin K. And you can actually taste the cabbage, in a way that accents only its best features.
If you have any left over, even though the noodles will not stay crunchy by the next day, the cabbage does.
Cabbage Ramen Salad Serves 4-6. Or two who really, really like it.
1 tsp. olive oil
1 package Ramen noodles
2 Tbsp. olive oil
1 Tbsp. rice wine vinegar or apple cider vinegar
1 Tbsp. honey or sugar
1/2 tsp. salt
1/4 - 1/2 tsp. black pepper
1/2 tsp. ginger OR 1 1/2 tsp. chopped crystallized ginger OR 1 drop ginger essential oil
1 small cabbage, shredded, OR a 14-16 oz package coleslaw mix (cabbage and carrots)
2 green onions, chopped
1 c. cooked turkey or chicken, diced
1/2 c. cashews, optional
Heat 1 tsp. olive oil in a large skillet on high heat. Break the Ramen noodles into small pieces and add to the hot oil. (You won't need the flavor packet for this recipe.) Stir dry noodles constantly for about 2 minutes, until some of the noodles start turning a toasty brown. Remove from heat and set aside.
In a medium bowl, combine remaining 2 tbsp. olive oil, vinegar, honey/sugar, salt, pepper, and ginger. Stir well to combine. Add the cabbage or coleslaw mix, green onions, turkey/chicken, and cashews. Stir thoroughly, until no puddle of dressing remains on the bowl's bottom. Serve right away for the crunchiest noodles.
Curry is becoming known as a bit of a superfood. The spice blend's famous color is from one of its ingredients, turmeric. Turmeric is now known to reduce inflammation- brain, systemic, and joints. Here's a great way to use up some leftovers in a flavorful, healthy way!
Curry has an affinity for sweet, so it mixes perfectly with sweet potatoes or yams.
When I was in college, I lived in the cheapest off-campus apartment around. There were several foreign students in the complex, and one day we had a potluck dinner together.
One of the first foods on the table was an amazingly yellow... something. So I asked what it was. "Curry," she responded, "It's a food from Korea.".
Further down the table was another bowl of yellow food. I asked about it. "Chicken Curry," she explained, "The Jamaicans invented it."
Another friend walked up with a now-familiar color. I asked.
"Curry. It's from Africa."
It was good. All three were. Good enough I could see why everybody claimed it was from their own native country.
Since my roommate was the Jamaican, that's whose recipe I got, though I had to watch her make it and estimate the amounts at the time. This recipe is based on hers, though she used bone-in chicken thighs, less onion but added a couple green onions, potatoes instead of sweet potatoes, and serve it not only over rice, but also with thick, chewy 'Jamaican Dumplings'. The recipe is flexible.
Curry. From America.
Sweet Potato Curry with Turkey- makes about 6 cups
2 Tbsp. oil
1-2 Tbsp. curry
2 medium onions, sliced into rings
1 c. cooked turkey, cubed (can use chicken instead)
1 lb. sweet potatoes, peeled and cubed*
1/2 tsp. salt
1/4- 1/2 tsp. pepper, to taste
*I used raw sweet potatoes, but feel free to use cooked ones- you can even get away with using leftover Thanksgiving baked sweet potatoes as long as they're not too saccharine; reduce cooking time accordingly.
Heat oil on medium-high heat until shimmering-hot. Add the curry powder- amount depends on how strong you like it. (I like it strong.) Stir, and let it heat for about a minute to 'bloom' the flavor. It's done when it starts to smell delicious and a little toasty. DON'T burn it. (Nasty, bitter flavor!...) Reduce heat to medium, add onion; cook until they are tender, stirring occasionally.
Stir in turkey, then add sweet potatoes, salt, and pepper. Add water until the food is nearly covered. Put a lid on the pan and simmer, covered, for about 20 minutes or until just tender. Remove lid, increase heat and gently boil until liquid is reduced by about half.
Serve hot by itself or over rice.
Optional:sprinkle with any of the following:
mandarin orange segments
dollop of sour cream or unsweetened yogurt
chopped hardboiled eggs
bits of dried fruit
Today I have a free e-book offer for you, a cookbook, “The Egg and I.” It has tons of recipes for making omelets and frittatas, along with great tips on mastering eggs in the kitchen.
It's just over 40 pages of recipes for all kinds of omelets plus pages of frittatas
You can get it here
, and you'll get to choose from four formats: PDF, Microsoft Word, HTML, or Kindle.
Here's what Dennis Weaver, the cookbook's author, says:
The difference between a frittata and an omelet is that the ingredients in the frittata are mixed into the eggs instead of folded into an omelet. Usually a frittata is started on the stovetop and then baked in the skillet in the oven. They are sometimes called flat omelets or farmers’ omelets. They are larger and cut into slices to serve.
This is not your ordinary e-Book
! It has 31 different scrumptious omelet recipes. Omelets you won’t find anywhere else plus more than $30 in recipe books. Plus it tells you how to make them and gives video instructions. Start making omelets like a pro. You can
eat them for breakfast, lunch, and dinner.
The last time we visited my son and his family in Minnesota, we stopped at Keys Café in Saint Paul where I had “The Loon Omelet” which personifies how versatile an omelet can be. The Loon Omelet is made with wild rice, mushrooms, onions, tomatoes, Swiss cheese, turkey, and topped with a hot mushroom sauce.
You can even make a party out of omelets, or host the next family gathering with an omelet bar. You’ll learn how here
Omelets are easy, you can make one in as little as five minutes. You can make American omelets, Italian omelets, puffy omelets, and Irish omelets; even an omelet casserole.
Breakfast at your house will never be the same.
Can you tell it's zucchini and tomato season? I've wondered before why so many recipes combine those two vegetables. I now suspect that it's partly because the plain zucchini excels at tasting like whatever you cook it with, and very few things can top a fresh garden tomato in the flavor department. This recipe also uses any mellow white fish, probably for the same reason. The other ingredients both perk up and round out the flavor. This one's a keeper.
Baked Fish and Vegetables
4 Tbsp. butter, softened
3 garlic cloves, minced
1 Tbsp. lemon juice
1 tsp. grated lemon zest or 2-3 drops lemon essential oil
1 lb. zucchini or summer squash,sliced 1/4" thick
1 lb. tomatoes (3 medium), sliced thin, OR cherry tomatoes, halved
1/2 c. minced fresh basil or 1 drop basil oil
salt and pepper
1 1/2 lbs. mild white fish
2 Tbsp. white balsamic vinegar*
Preheat oven to 450 F and move an oven rack to the lowest position. Mix together the butter, minced garlic, lemon juice, and zest. If using basil oil, add it to this mixture. Rub a little of the butter mixture on the bottom of a 9x13 pan.
Put the zucchini slices in the bottom of the 9x13 pan; add the tomatoes in a second layer. Sprinkle with salt and pepper and with half of the basil (unless you used basil oil). Pat the fish dry with paper towels, then place the fish on top of the tomatoes. Dot the butter over the top, add the rest of the basil, and drizzle with the vinegar*. Cover tightly with foil; bake about 20 minutes, or until the fish flakes when you twist a fork in it. Serve immediately.
Serve over rice to pasta to soak up the delicious sauce!
*The original recipe, from America's Test Kitchen, calls for 1/4 cup dry white wine. I don't cook with wine, so the white balsamic is what I found in my pantry to add the savory flavor. Since it's strong, I used only half as much (2 Tbsp. instead of 1/4 c.). If you have neither, chicken broth and a splash of soy sauce would give a similar depth.
About twenty years ago, a group of my neighbors got together for a "Summer Salad Social". One of the more unusual offerings there was a salad from a friend from Argentina; she said it was a fairly common salad there- cubed cooked beets with cubed cooked potatoes. This one is not a lot like hers- which wasn't even pink-- but that was the memory that sparked this salad's creation. My husband says it's a keeper, especially since it was made using fresh-from-the-garden beets and potatoes. The flavor is even better the next day.
Since there are children to feed here, I called it something else for my girls' benefit: "Princess Pink Potato Salad". :)
If you live near me, I have lots of garlic chive plants to share!
Summer Pink Potato Salad
1 lb. beet bulbs, about 4 medium
1 lb. new potatoes, cubed, or halved if small
1 lb. summer squash, cubed
2 Tbsp. Italian dressing OR 1 Tbsp. balsamic vinegar
4 oz. ham or smoked turkey, diced
6 oz. mozzarella, cubed
a few sprigs of fresh thyme, or 1 tsp. dried thyme
1/4 c. garlic chives, chopped, OR a handful of chopped green onions and a sprinkle of garlic powder
1/4 c. mayonnaise
Bring about 2" of water to boil in a medium-large saucepan and add 1 tsp. salt. Trim beets, leaving about 1" of stem on top. Scrub and rinse, but don't peel them. Let them cook, covered, in the simmering water for about 45 minutes, or until the largest can be pierced easily with a fork. Remove beets, saving the water.
Add the potatoes to the water. Simmer, covered, for 10-15 minutes, until tender. Remove the potatoes using a slotted spoon, and put them in a large bowl. Add the Italian dressing or vinegar, and toss gently to coat.
Add the squash cubes to the water; simmer, covered, for 5 minutes, or until barely tender. Pour into a colander and rinse in cold water to stop the cooking.
Add to the potatoes. Now that the beets are cool, slide the beet skins off, then cube the beets. Add to the bowl, along with the ham/turkey, mozzarella, thyme, and garlic chives. Stir to distribute evenly, then add the mayonnaise, along with salt and pepper to taste. Stir until everything is a beautiful pink. Store any leftovers in the fridge, covered.
The sauce in this filling is from my great-grandmother, who I hear was an excellent cook. She lived in the ‘Mormon’ colonies in Mexico, left in 1912 to avoid Pancho Villa
and other warring factions, returned after the Revolution, and earned money through millinery (making hats) and sewing. Her last few years were in Arizona, where she cooked and sewed at the LDS Mesa temple
. This recipe was her enchilada sauce, only she used 3 cups of water and 3 Tbsp. chili powder when using it over enchiladas, since more liquid is needed for those.
These are gluten-free if you use cornstarch and not flour in the filling. Using shredded meat instead of burger makes these a little more authentic, but ground meat is awfully convenient. Unless you happen to have some leftover roast available to shred.
Individual Tamale Pies Makes 12 muffin-sized ones, or can be made into a 9" pie pan Crust
2 c. masa harina (OR use 1 c. cornmeal and 1 c. flour)
1/2 tsp. salt
1/4 c. coconut oil or other fat (oil, butter, lard, etc)
about 3/4 to 1 cup water
Preheat the oven to 400 degrees. Mix all together to form a moderately thick dough. Grease 12 muffin cups. Shape a ball a little bigger than a ping pong ball (3 Tbsp. dough), then press dough in a muffin cup, making a layer about 1/4"- 3/8" thick. Repeat until finished. Set aside. Filling
2 cups cooked burger or shredded beef, pork, or chicken
8 oz. can tomato sauce
2 Tbsp. butter, optional
1/2 tsp. salt
1 Tbsp. sugar
2 Tbsp. chili powder or to taste
1 Tbsp. cornstarch OR 2 Tbsp. flour
Mix together the meat, tomato sauce, butter, salt, sugar, and chili powder, and bring to a boil. Stir the cornstarch or flour into 1-2 Tbsp. water, to form a slurry. Gradually mix the slurry into the boiling mixture, cook and stir until thickened, about a minute. Taste it and add a little more salt if you like.
Spoon 1/4 cup of filling into each of the lined muffin cups. Bake for 15-20 minutes, until the crust is set and the filling just starts to bubble around the edges. Let sit for a couple minutes, then remove them by placing an upside-down cookie sheet on top, then flipping the whole thing upside down (see slideshow below).
Serve with plain or with shredded cheese, sour cream, chopped tomatoes, lettuce, or anything else that sounds good.
Why is it almost Taco Salad? Because there's no tostada or chips with it. If you want full-blown Taco Salad, just add some. Pretend they're corn-chip croutons. I didn't use those because of a sudden urge to make roasted potatoes and didn't want a lot more carbohydrates in the meal. Besides, if I opened a bag of chips, the whole thing would disappear, and that's anywhere from $1- 2.50, depending on if we're using cheap tortilla chips or Fritos. The potatoes, as our carb, cost about $ .50 instead. Yum.
½ lb. ground beef
1 Tbsp. tomato powder
2 Tbsp. chili powder
Salt to taste
1 head of lettuce (or a half head each Iceburg and red leaf lettuce)
½ green bell pepper
½ red bell pepper
½ c. shredded cheese
1 tomato, cut in wedges
Optional: thin-sliced onion, sliced avocado, jicama cubes, cooked black beans, drained canned corn, canned green chilies....
Cook the beef until browned. Meanwhile, wash and chop lettuce and veggies. Put the lettuce in, then add the vegetables and most of the cheese; mix slightly. When the burger is done, drain off grease, then add tomato powder and chili powder. Stir to coat, taste and add salt if needed. Spread out the meat on a plate to cool more quickly. When it’s cool, top the salad with it and the remaining cheese.
My family thought it was good without salad dressing, but if you want something to drizzle on top, Ranch is a good choice- especially if you mix a little chili powder into it-, OR this:
Creamy Garlic Dressing:
¼ c. plain yogurt or sour cream
1 Tbsp. water or milk
½ tsp. garlic powder
Salt to taste
1/2 tsp. dried parsley, optional, if you want it to look prettier
Whisk until smooth.
Serve with oregano-roasted potato wedges and vegetable sticks.