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Red Cabbage and Kale Stir Fry

14 Apr

white bowl with kale and red cabbage stir fry

Red Cabbage and Kale Stir Fried Salad

*Vegan *Gluten-free

Prep. Time: 10 minutes
Cooking Time: 20 minutes
Serves 4
Approximate calories per serving: 375

Ingredients
2 TB olive oil

1 yellow onion, chopped

2 cloves garlic, minced

2 ts grated ginger (about 1 inch)

1 large bunch kale, washed and chopped

½ head red cabbage, sliced and rinsed

1 can kidney beans, drained

1 can garbanzo beans, drained

Salt, pepper, and red pepper flakes to taste

Directions

1. Heat oil over medium to high heat in a wok or large saute pan.

2. Add chopped onion and let cook 5 minutes.

3. Add garlic and ginger and cook for 30 seconds.

4. Add kale, stir and cook for 5 minutes.

5. Add cabbage, stir, cover and cook 10 minutes.

6. Uncover, add kidney beans and garbanzo beans, cook for 5 minutes or until beans are hot.

7. Add salt, pepper, and red pepper flakes to your desire.

Asparagus and Bell Pepper Tacos

15 Feb image of asparagus and bell pepper tacos

image of asparagus and bell pepper tacos

Asparagus and Bell Pepper Tacos
Prep. Time: 15 minutes
Cooking Time: 10 minutes
Serves 4
Approximate calories per serving: 375


Ingredients

16 stalks of asparagus
2 bell peppers
1 TB minced garlic
1 TB oil (I use canola)
pinch of salt
pinch of pepper
1 can black beans
8 corn tortillas
1 cup shredded cheese
hot sauce!

Directions
1. Turn on then oven and set to 400 F.
2. Wash your veggies.
3. Cut 1″ off the bottom of each piece of asparagus, then cut in half.
4. Slice the bell pepper into 1″ thick pieces.
5. Place veggies in a bowl, add garlic, oil, salt, and pepper. Mix together
6. Place a sheet of aluminum foil of a baking sheet. Put mixed veggies on the aluminum foil.
7. Bake for 10 minutes.
8. When 5 minutes are left on your baking time, start heating your black beans in a sauce pot.
9. Wrap the corn tortillas in a wet paper towel and heat in the microwave 30 seconds per side.
10. Assemble your tacos! Corn tortilla, then cheese, black beans, 4 pieces of asparagus, 2 pieces of bell pepper, hot sauce!

These suckers are messy, have fun!

5 Recipes for $50

19 Apr

Here were are at the beginning of a new week. This week’s recipe is full of comfort food, sweet and spicy flavor and some really quick meals. I guess I haven’t felt like spending a great deal of time in the kitchen lately (: I did discover this week that chicken wings taste great with Indian influenced spicing on them!

This Week’s Recipe List:

Tandoori Style Chicken Wings with a Yogurt Sauce
Slow Cooked Bacon and Beans with Cornbread
Vegan Bean Sprout and Spinach Stir Fry
Vegetarian English Muffin Pizza with Garlic Green Beans
Vegetarian Sweet and Savory Vegetable Casserole with Sage Rosemary Dumplings

[TABLE=18]

CLICK HERE for a PDF version of this shopping list

Bean Sprout and Spinach Stir Fry-Vegan

19 Apr

I always forget how awesome and easy stir fry is. I like this particular recipe because it is spicy and crunchy, two of my favorite characteristics of a dish.

Bean Sprout and Spinach Stir Fry
*Vegan*
Prep. Time: 10 minutes
Cooking Time: 15 minutes
Serves 4

Ingredients:

2 TB olive oil
1 onion, chopped
3 garlic cloves, minced
3 celery stalks, chopped
8 oz. fresh bean sprouts
1 lb spinach, washed and trimmed
1 bunch green onions, chopped
1 dried red chili pepper, minced
4 servings chow mein noodles

Sauce:
1 TB rice vinegar
1 TB sesame oil
2 TB soy sauce
1 TB corn starch
1/2 TB Chinese five spice

Directions:
1. Mix all ingredients for sauce in small bowl and set aside.
2. Start boiling water in a medium sauce pan (this will be for your chow mein noodles). When water starts to boil add noodles and cook 3 minutes. Separate with a fork while they cook. Drain.
3. Heat up wok over high heat. When pan is hot add olive oil. When olive oil is heated, add onions (you should hear them sizzle; you can test to see if the pan is ready by putting one piece on onion in first).
4. Cook onions 2-3 minutes until just browned. Add garlic for 30 seconds.
5. Add celery and cook 5 minutes; stir occasionally.
6. Add bean sprouts, spinach, green onions, and red chili pepper. Cook 5 minutes until spinach is wilted.
7. Add sauce and noodles to wok. Stir all ingredients together. Serve while hot!

English Muffin Pizza with Garlic Green Beans

19 Apr

Save this recipe for a night when you really DO NOT want to cook. It is made up of ingredients I usually have on hand anyway.

English Muffin Pizza
Prep. Time: 5 minutes
Cooking Time: 15 minutes
Serves 4

Ingredients:
4 English Muffins
1 (14 oz.) can tomato sauce
1 TB thyme
1 TB oregano
2 cups shredded mozzarella cheese
2 TB olive oil
1 bag (16 oz.) frozen green beans
3 cloves garlic, minced
1 ts salt
1/2 ts black pepper

Directions:
1. Preheat oven to 400 degrees F.
2. Break your 4 english muffins in half and place them on baking sheet.
3. Top each muffin with tomato sauce, then cheese.
4. Bake in oven for 15 minutes.
5. While you pizza bakes, microwave your green beans in a bowl (w/ a little bit of water) for 3 minutes. Drain.
6. Heat skillet with 2 TB olive oil. Add green beans, stir and cook for 5 minutes. Add garlic and cook 2 minutes.

Sweet and Savory Vegetable Casserole with Rosemary Sage Dumplings – Vegetarian

19 Apr

The trick to the recipe is the SWEET POTATO and the BALSAMIC VINEGAR. I added them together on a whim and am so very happy I did. There is a tart yet sweet flavor to this dish that I have never tasted in any other.

Sweet and Savory Vegetable Casserole with Rosemary Sage Dumplings
*Vegetarian*
Prep. Time: 15 minutes
Cooking Time: 50 minutes
Serves 6

Ingredients:

1 TB olive oil
1 onion, chopped
2 garlic cloves, minced
1 TB paprika
1 potato, chopped
3 carrots, peeled and chopped
1 (14 oz) can chopped tomatoes
1 can (14 oz) vegetable broth/stock
1 sweet potato (1 lb), peeled and chopped
1 bunch broccoli (1/2 lb), chopped
2 zucchini, chopped
1 TB balsamic vinegar
2 TB sour cream

Dumplings:
1 cup flour
2 TB chilled butter, cubed
1/2 TB fresh sage, chopped
1/2 TB fresh rosemary, chopped
1/4 cup milk

Directions:
1. Heat oil in deep skillet. Add onion and cook for 5 minutes.
2. Add garlic and paprika to skillet and cook 30 seconds. Add potato, carrot, tomato and veggie stock to pan. Bring to boil, reduce heat and cook on low for 10 minutes.
3. Add sweet potato, broccoli and zucchini and simmer for 10 minutes. Preheat oven to 400 degrees F.
4. Sift flour and pinch of salt into a medium sized bowl. Rub chilled butter into flour until it resembles breadcrumbs. Pour milk and herbs into bowl and using a knife slice into the flour and stir until in creates a dough.
5. Move dough to table surface and form into a ball. Cut into 6 equal sized pieces. Form each piece into a ball.
6. Right before you add your cooked vegetables to your casserole dish for baking mix in the balsamic vinegar and sour cream.
7. Top vegetable mixer with herb dumplings.
8. Bake casserole for 20 minutes.

5 Recipes for $58

12 Apr

I am $8 over this week, but I feel like the recipes are worth it. There is a great mixture of hot comfort food and cool spring time fresh food. I found a new combination of flavors (mint and olives! who knew?) this week and also discovered a new cheese that tastes like bacon (not gouda, but fontina–it’s cheaper!). Have a great week and happy cooking and eating!

This week’s Recipes:
Each recipe amounts to 4 servings each.

Tortilla Chip Salad
Vegetarian Cranberry and Walnut Spring Salad
Mint and Olive Chicken over Couscous
Vegetarian Macaroni and Cheese with Smoked Fontina Cheese
Vegetarian Collard Greens and Tomatoes with Garlic Cheese Bread

[TABLE=17]

For a pdf version of this shopping list, CLICK HERE.

Cranberry and Walnut Spring Salad

12 Apr

Spring is here! Time to start making salads and homemade dressing.

Cranberry and Walnut Spring Salad
Total Time: 15 minutes
Serves 4

Ingredients:
4 cups spring mix salad
1/2 cup chopped walnuts, chopped
1/2 cup dried cranberries
1/2 cup feta cheese
1/2 pound cherry tomatoes, halved

Dressing:
1/2 cup olive oil
3 TB red wine vinegar
1 TB lemon juice
1 TB honey
1/2 ts salt
1/4 ts pepper
1 shallot, minced

Directions:
1. Combine spring mix, walnuts, dried cranberries and feta, and tomato in large bowl.
2. Make the dressing by combining all of the ingredients and stir well with a whisk.
3. Pour the dressing over the salad and serve.

Macaroni and Cheese with Smoked Fontina Cheese

12 Apr

I think I have to vote for this one as the week’s favorite. I love comfort food and I love mac and cheese. I grew up on Kraft boxed mac and cheese. This is a bit more complicated, but a lot more tasty. If you are feeling a bit of a gourmet itch and have a bit more time in the kitchen for dinner prep, take a shot at this recipe. So worth it!

Macaroni and Cheese with Smoked Fontina Cheese
Prep. Time: 10 minutes
Cooking Time: 15 minutes for Bechamel Sauce, 10 minutes for pasta and 30 minutes of baking

Ingredients:
1 pound macaroni pasta
4 TB butter
2 cloves garlic, minced
2 1/2 cups bread crumbs
1 ts thyme
2 cups shredded sharp cheese
2 cups shredded smoked fontina cheese
salt
black pepper
1 ts paprika

Bechamel Sauce:
4 TB unsalted butter
1 shallot, chopped
2 carrots, peeled and chopped
1 rib of celery, chopped
6 TB all purpose flour
4 cups milk
1 ts dried thyme
1 bay leaf
1 1/2 ts salt
1/4 ts nutmeg
black pepper

Directions:
1. Make your bechamel sauce: Melt butter in a medium sauce pan over high heat. Add shallot, carrot, and celery to pan and cook for about 5 minutes. Stir in flour and cook 2 minutes. Slowly whisk in milk and bring it all to a boil. Add thyme and bay leaf. Reduce heat to a simmer and cook for 15 minutes in order to thicken the sauce.

2. Bring a large pot of water to a boil. When it starts to boil add your pasta. Cook according to the packaging.

3. While your pasta cooks heat a medium sauce pan and melt butter with garlic cloves. Add the bread crumbs and thyme and mix.

4. When pasta is cooked, drain and toss with cheeses. Fold in the bechamel sauce, salt, pepper and paprika.

5. Transfer macaroni mixture to a greased baking dish. Cover top with bread crumbs. Bake for 30 minutes. Let rest for 10 minutes before serving.

Collard Green with Tomatoes and Garlic Cheese Bread

12 Apr

Collard greens are one of my favorite vegetables. The only trouble is that I have a hard time finding a way to make them other than cooking them all day with some vinegar. Here is what I have come up with.

Collard Green with Tomatoes and Garlic Cheese Bread
*Vegetarian Recipe*
Prep. Time: 5 minutes
Cooking Time: 10 minutes

Ingredients:
1 TB olive oil
1 onion, chopped
1 16 oz. bag frozen collard greens
4 Roma tomatoes, sliced
Juice of one lemon
1 ts garlic powder
1/2 ts mustard powder
1 TB apple cider vinegar
1/2 ts hot sauce

Garlic Cheese Bread
4 slices bread
1 cup shredded cheese
2 cloves garlic, minced
2 TB olive oil

Directions:
Start with the bread:
1. Preheat oven to 400 degrees F.
2. Combine garlic and oil. Brush equally on to the bread.
3. Top with shredded cheese.
4. Bake in oven for 5-10 minutes.

Greens with Tomatoes:
1. Place collard greens in microwave safe bowl and microwave for 3 minutes.
2. Heat oil in large skillet over high heat. When oil is hot, add onions. Cook for 3 minutes.
3. Add tomatoes and collard greens to skillet and stir. Stir and cook for 2 minutes.
4. Add the remaining ingredients and cook for 7-10 more minutes or until the liquid evaporates.