Chickpea White Bean Curry with Veggies over Rice

(not my photo)

Ingredients:

2 tablespoons avocado oil

1/2 cup onion, chopped

1/4 teaspoon salt and black pepper

2 teaspoons curry powder

2 cloves garlic, chopped

1 cup chicken stock

One 15-ounce can chickpeas, drained and rinsed

One 15-ounce can white beans, drained and rinsed (or 2 cans chickpeas)

One 13.5-ounce can coconut cream

1 to 2 tablespoons honey

1 to 2 tablespoons lime juice

1 to 2 tablespoons hot sauce

1/4 teaspoon hot pepper seeds

1 small chopped zucchini

1/4 cup chopped green pepper

1/4 cup chopped tomato

2 cups basmati rice

Chopped fresh cilantro, for garnish.

Directions:

Cook the basmati rice according to the package instructions.

Heat the oil in a medium skillet over medium-low heat. Add the onions, season with salt and pepper and cook until the onions are dark brown and caramelized, about 10 minutes. Stir in the curry powder and garlic and cook for 30 seconds. Pour in the chicken stock and stir to scrape up all the brown bits in the pan. Add the chickpeas, bean, coconut cream, honey, lime juice, pepper seeds and a tablespoon of hot sauce. Bring to a boil, reduce the heat, add the remaining veggies and simmer for 10 minutes. Taste and adjust the seasoning.

Serve the curry over the rice.  Garnish with the cilantro.

Yield: 4 to 6 servings

based on recipe from:  https://www.foodnetwork.com/recipes/ree-drummond/chickpea-curry-with-rice-2813244 with my changes

Portobello Mushrooms Stuffed

Ingredients

• 4 large portobello mushrooms or 8 smaller ones
• 1 tablespoon olive oil
• ½ medium onion chopped
• 4 cloves garlic minced
• ½ medium green bell pepper chopped
• 2 cups spinach chopped
• ¼ cup tomatoes chopped
• ¼ cup goat cheese crumbled
• ¼ teaspoon salt or to taste
• ¼ teaspoon pepper or to taste
• 1 tablespoon hot sauce Frank's
• ½ cup breadcrumbs
• ½ cup mozzarella cheese shredded

Instructions

• Prep the oven: Preheat oven to 400°F.
• Prep the mushrooms: Carefully remove stems from mushrooms, reserve and chop the stems for the stuffing. Place the mushrooms stem side down onto a baking pan. Bake for 10 to 15 minutes until the water leaks out of them. Remove from the oven and using paper towels soak up excess water. Set aside.
• Make the filling: In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for a couple minutes until the onion is translucent. Add the green pepper and spinach to the skillet and cook for a couple more minutes, until the spinach wilts. Add tomatoes, goat cheese, salt, pepper, mushrooms stems, hot sauce and breadcrumbs. Stir and cook for an additional couple minutes.
• Stuff the mushrooms: Stuff the mushrooms with the mixture equally. Top with mozzarella cheese. If using smaller mushrooms you should have enough mixture for about 8 mushrooms.
• Bake: Bake for 10 minutes or until the cheese melts.

Notes

1. Any large mushrooms work for this recipe, you basically want to make sure that they have enough room after you remove the stem, to hold your stuffing.
2. Don't soak the mushrooms in water, use a mushroom brush to clean them.
3. Don't skip the step of removing excess water from the mushrooms.
4. You can store leftover stuffed mushrooms in the fridge for 5 to 7 days in an airtight container.
5. These stuffed mushrooms are perfect for freezing, however, it's best to freeze them before baking. Freeze them in an airtight container for up to 3 months.

Nutrition

Serving: 1mushroom | Calories: 221kcal | Carbohydrates: 20g | Protein: 13g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 539mg | Potassium: 718mg | Fiber: 5g | Sugar: 5g | Vitamin A: 9532IU | Vitamin C: 25mg | Calcium: 231mg | Iron: 3mg

copied from https://www.jocooks.com/wprm_print/stuffed-portobello-mushrooms?

 

Egg Roll in a Bowl

1 pound ground turkey or sausage
7 cups Coleslaw mix

additional veggies if desired

1/4 C olive oil if needed to sauté

Mix and drizzle after browning meat and sauteing veggies to desired texture.
2 tbsp low sodium soy sauce or coconut aminos
1 tbsp fresh ginger
1 tbsp minced garlic
1/2 cup green onions
1 tbsp Red pepper flakes or Chili Garlic sauce
1 tbsp fish sauce optional
1 teaspoon sesame oil

Shaved Brussels Sprouts Salad with Cranberry

 

Ingredients

For the Dressing:

• 2/3 cup olive oil
• 2 tablespoon fresh lemon juice
• 4 tablespoons apple cider vinegar
• 3 tablespoon pure maple syrup
• 4 teaspoons Dijon mustard
• 2 clove garlic minced
• Kosher salt and black pepper to taste

For the Salad:

• 1.5 lb Brussels sprouts ends trimmed
• 1 large Honeycrisp apple chopped (or 2 small apples)
• 3/4 cup dried cranberries
• 1/2 cup sunflower seeds or chopped nuts of choice
• 1/2 cup shredded or shaved Parmesan cheese
• Kosher salt and black pepper to taste

Instructions

• First, make the maple mustard dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, pure maple syrup, mustard, and garlic. Season with salt and pepper and set aside. 
• Next, shave the brussels sprouts. Use a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. You can also use a mandolin or sharp knife if you don't have a food processor. 
• Place the shredded brussels sprouts in a large bowl. Add the chopped apple, dried cranberries, sunflower seeds, and Parmesan cheese. Drizzle the salad with the dressing and toss well. Season with salt and pepper and serve. 

Notes

Store the salad in an airtight container in the fridge for up to 4 days. 
Based on recipe from:  https://www.twopeasandtheirpod.com/shaved-brussels-sprouts-salad/

Fajitas Spice - Easy Chicken Fajitas

Fajita Spice Mix:

3 tsp. chili powder
2 tsp. ground cumin
1 tsp. paprika
2 tsp. garlic powder
1 1/2 tsp. salt
1/2 tsp. ground pepper
1 Tb. corn starch

Mix well,

Easy Chicken Fajitas:

2-3 sliced bell peppers
1 large sliced onion
1/2 cup water
1 pound sliced cooked chicken (Rotisserie Chicken is what I used)

10 tortillas
1C shredded cheese
1 C chopped grape tomatoes
1/2 C chopped cilantro
1/2 C plain yogurt
1/2 C Salsa Verde

Water sauté peppers and onion until softened.  Sprinkle spice mix over veggies, fold spice in and add water as needed to create a sauce.  Add chicken stir to heat through.

Serve in soft shell tortilla with desired toppings such as cheese, chopped tomatoes, cilantro, plain yogurt, cilantro and Salsa Verde.

(not my photo, it was too good and didn't think to take a photo...next time.  Based on recipe found at https://www.yummly.com/recipe/Homemade-Fajita-Seasoning-2719246)

Saurkraut & Kleasels (actually potato dumpling)

Potato Dumplings

6 Large Russet Potatoes peeled

4-5 Eggs

2 Lbs. of Onions peeled and coarsely chopped

1 Lb. of Thick Sliced Bacon cut into half inch pieces

1 Tablespoon Salt (or less)

1 Teaspoon Ground Black Pepper 

Preparation:

1. Grate the potatoes using a box grater. (You could also use a food processor instead, but the texture of grated potatoes cannot be duplicated.)
2. In a large bowl, (mix the grated potatoes with one teaspoon of salt optional - I left out) and start adding egg one at a time and mix thoroughly with a large wooden spoon.
3. Adding flour a little bit at a time until you think it is the proper consistency.
4. Meanwhile, bring about six quarts of lightly salted water to a boil.
5. Or forget all that and buy prepared Gnocchi or Potato Dumplings.

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Cooking Instructions - Making the Dumplings

1. Transfer about one cup of batter at a time to a large saucer or dessert plate using the wooden spoon that you used to mix the batter.
2. Holding the plate close to the water, dip a tablespoon into the boiling water and use the back of the spoon to smooth out the batter over a large area of the plate.
3. Now with the spoon facing away from you, quickly scrape small dumplings into the boiling water. They should be the size of an almond or even smaller if you have the patience.
4. Continue scraping dumplings into the water until the plate is empty and then repeat the process with more batter until all of it is gone. Remember to keep dipping the spoon in the boiling water from time to time to keep it from sticking to the batter.
5. Stir the dumplings with a large slotted spoon to keep them from sticking together. They are done once they all rise to the surface, but to be certain, remove a large one with the slotted spoon, rinse under cold water and taste it.
6. Finally, pour half of the dumplings at one time into a colander and rinse thoroughly to remove the excess starch. Transfer the rinsed dumplings to a large bowl and repeat with the second half.

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Cooking Instructions - Making the Additions

1. Fry the bacon in a large frying pan until the pieces start to brown but are still soft. Then add the onions and continue cooking until they are translucent. Sprinkle this mixture with  pepper.
2. In a large kettle, add the dumplings and the bacon/onion mixture and mix them together with the slotted spoon.
3. Adjust the seasoning. At this point they are ready to serve, but many people prefer to brown them slightly in smaller batches in a lightly buttered frying pan to make them crisper.

Saurkraut and Roasted Pork

3-4 pound Pork Roast

4 pounds Saurkraut (2 32 oz. jars)

2 cups of Barley (very optional, I leave out)

4 cups of Water (if Barley is added)

2 pounds Polish Sausage

Place all these in a roaster pan and cover, roast in oven until pork falls apart.  375 degrees for a few hours....we went to church on Christmas Eve and came home to perfection.

Serve with dill pickles, rye bread apple sauce and beer.

Cilantro Rice with Orange-Avocado Salsa

 

• Cilantro Rice

• 4 cups cooked rice
• 1/2 cup chopped chopped onion
• 1/2 C fresh cilantro (or use parsley)
• 2 Tbsp olive oil
• 1/2 Lime
• 2 T sliced jalapeño
• 1/4 tsp salt
• 1/4 tsp pepper
• Sauté onion in oil with 1/2 lime face down in heat, squeeze lime juice on onion.  Stir in rice, cilantro, jalapeño, salt, and pepper.

• ************************

• Orange-Avocado Salsa

• 2 oranges, peeled and chopped
• 1 large avocado, diced
• 1/2 C onion, finely diced
• 3 Tbsp chopped fresh cilantro or parsley
• 1/4 tsp salt
• 1/4 tsp pepper
• Combine oranges, avocados, onion, cilantro, 1 Tbsp lime juice (the other half of the lime), and 1/4 tsp each salt and pepper in a medium bowl; serve over rice.