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Creamy Salmon Soup
Calories450 Kcal
Protein35 g
Fat22 g
Carbs28 g

Creamy Salmon Soup

OtherLacto Vegetarian3600 min

This simple salmon soup is made with canned salmon and a little onion, giving you a lot of flavor for very little work.

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Ingredients
  1. 2 tomatoes (chopped small)
  2. 1 teaspoon salt
  3. 1/2 teaspoon garam masala
  4. 1/2 teaspoon cumin powder
  5. 1/2 teaspoon chili powder
  6. 1 tablespoon safflower oil (or olive oil)
  7. 1/2 onion (chopped)
  8. 2 cloves garlic (minced)
  9. 1 medium potato (chopped small)
  10. 1 head broccoli (chopped)
  11. 1 splash lemon juice (fresh)
  12. Garnish: fresh chopped cilantro
  13. Optional: 1/4 teaspoon cayenne pepper
  14. 1 garlic clove, minced
  15. 1/4 cup extra-virgin olive oil, divided
  16. 1 teaspoon honey
  17. 1 teaspoon ground turmeric
  18. Kosher salt, for seasoning
  19. Freshly ground black pepper, to taste
  20. 2 (12-ounce) salmon fillets
  21. 1 (15-ounce) can red beets
  22. 2 red onions
  23. 1 tablespoon butter or margarine
  24. 1 tablespoon all-purpose flour
  25. 3 cups milk
  26. 1 slice of onion
  27. 1 can (16 ounces) salmon
  28. Dash of salt and pepper
  29. Garnish: parsley (chopped)
Directions
  1. First, using a large fork, mash or blend together the 2 chopped tomatoes, 1 teaspoon salt, 1/2 teaspoon garam masala, 1/2 teaspoon cumin, 1/2 teaspoon chili powder, and the optional 1/2 teaspoon cayenne pepper until completely combined. You can also puree them together in a food processor if that's easier and faster for you or, you can use a mortar and pestle if you happen to have one large enough.
  2. Next, in a large skillet over medium heat, heat the 1 tablespoon safflower oil or olive oil and add the chopped onions, minced garlic, and the chopped potatoes, stirring in order to combine and to heat the potatoes evenly. Heat it all together for 2 to 3 minutes, then add in the chopped broccoli. If the pan gets too dry, you can add a bit of water, as needed. Heat for another 2 to 3 minutes.
  3. Add the tomato and spice mixture to the skillet, then cover and cook for another 6 to 8 minutes, stirring occasionally, or until the potatoes and broccoli are both well cooked through.
  4. Once the potatoes and broccoli are well heated and cooked through, remove the pan from heat, and squeeze a bit of lemon juice over the curry (this helps the flavors pop even more), then garnish with a bit of fresh chopped cilantro.
  5. Gather the ingredients.
  6. Whisk together the garlic, 3 tablespoons of the extra-virgin olive oil, honey, turmeric, kosher salt and freshly ground black pepper to taste.
  7. Season the salmon fillets with kosher salt and freshly ground pepper and place in a bowl.
  8. Halve the marinade. Set one half aside. Use a pastry brush to coat the salmon fillets. Pour the excess marinade on top of the salmon fillets and gently toss to coat. Let the marinated salmon stand 15 minutes.
  9. Preheat the oven to 400 F. Line a baking sheet with parchment paper.
  10. Drain the can of beets. Use a heart cutter, if you like, to create heart shapes. Reserve the scraps for future use in salads, etc. or discard. You may want to use kitchen gloves when handling the beets to prevent staining your hands.
  11. Peel the red onions and cut into rings.
  12. Place the beet slices or hearts and the raw red onion rings in a bowl.
  13. Pour the other half of the marinade over the beets and onions and toss to coat. Let stand 10 minutes.
  14. Transfer the beets and onions to the baking sheet. Spread them out on the parchment paper and bake for 25 minutes.
  15. In the meantime, cut the blood orange in half. Cut each half into thin round slices, then cut the round slices in half.
  16. Heat the remaining extra-virgin olive oil in a medium sides skillet over high heat. Add the marinated salmon fillets and reserve the marinade in the bowl. Sear the salmon pieces on both sides.
  17. Remove the marinated roasted beets and onions from the oven. Lay the salmon on the baking sheet on top of the beets and onions. Pour the rest of the marinade over the top and bake for another 10 to 12 minutes, until the salmon has cooked through.
  18. Roughly chop the almonds and place them in a naked frying pan over medium heat. Stir them around until they are lightly toasted. This happens fast so do not turn your back on the pan or get distracted. Remove and set aside.
  19. Remove the salmon from oven, transfer everything to a serving platter, garnish with the toasted almonds and oranges. Tuck the cilantro leaves around the platter and serve.
  20. Season with salt and pepper to taste and serve with a garnish of chopped parsley.
0
Lamb Stew With Potatoes and Vegetables
Calories1113 Kcal
Protein77 g
Fat65 g
Carbs55 g

Lamb Stew With Potatoes and Vegetables

OtherNon-vegetarian6600 min

This lamb stew is flavored with thyme and garlic and includes peas, mushrooms, and potatoes. It's a delicious version of a hearty lamb stew, an excellent choice...

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Ingredients
  1. 2 tomatoes (chopped small)
  2. 1 teaspoon salt
  3. 1/2 teaspoon garam masala
  4. 1/2 teaspoon cumin powder
  5. 1/2 teaspoon chili powder
  6. 1 tablespoon safflower oil (or olive oil)
  7. 1/2 onion (chopped)
  8. 2 cloves garlic (minced)
  9. 1 medium potato (chopped small)
  10. 1 head broccoli (chopped)
  11. 1 splash lemon juice (fresh)
  12. Garnish: fresh chopped cilantro
  13. Optional: 1/4 teaspoon cayenne pepper
  14. 1 garlic clove, minced
  15. 1/4 cup extra-virgin olive oil, divided
  16. 1 teaspoon honey
  17. 1 teaspoon ground turmeric
  18. Kosher salt, for seasoning
  19. Freshly ground black pepper, to taste
  20. 2 (12-ounce) salmon fillets
  21. 1 (15-ounce) can red beets
  22. 2 red onions
  23. 1 tablespoon butter or margarine
  24. 1 tablespoon all-purpose flour
  25. 3 cups milk
  26. 1 slice of onion
  27. 1 can (16 ounces) salmon
  28. Dash of salt and pepper
  29. Garnish: parsley (chopped)
  30. 3 to 4 pounds leg of lamb cut into 1-inch cubes
  31. 2 to 3 tablespoons all-purpose flour for dredging
  32. 2 tablespoons butter
  33. 1 tablespoon vegetable oil
  34. 8 ounces fresh mushrooms, sliced
  35. 2 cloves garlic, smashed & minced
  36. 2 cups water
  37. 1 cup​ chicken broth, homemade or low-sodium
  38. 1 teaspoon salt, or to taste
  39. 1/2 teaspoon thyme, crushed
  40. 1/4 teaspoon pepper
  41. 4 medium potatoes, red, new, or round white, quartered
  42. 12 to 16 ounces fresh or frozen small white onions or pearl onions, peeled
  43. 1 cup frozen peas, optional
  44. 1 cup milk
  45. 1/3 cup flour
Directions
  1. First, using a large fork, mash or blend together the 2 chopped tomatoes, 1 teaspoon salt, 1/2 teaspoon garam masala, 1/2 teaspoon cumin, 1/2 teaspoon chili powder, and the optional 1/2 teaspoon cayenne pepper until completely combined. You can also puree them together in a food processor if that's easier and faster for you or, you can use a mortar and pestle if you happen to have one large enough.
  2. Next, in a large skillet over medium heat, heat the 1 tablespoon safflower oil or olive oil and add the chopped onions, minced garlic, and the chopped potatoes, stirring in order to combine and to heat the potatoes evenly. Heat it all together for 2 to 3 minutes, then add in the chopped broccoli. If the pan gets too dry, you can add a bit of water, as needed. Heat for another 2 to 3 minutes.
  3. Add the tomato and spice mixture to the skillet, then cover and cook for another 6 to 8 minutes, stirring occasionally, or until the potatoes and broccoli are both well cooked through.
  4. Once the potatoes and broccoli are well heated and cooked through, remove the pan from heat, and squeeze a bit of lemon juice over the curry (this helps the flavors pop even more), then garnish with a bit of fresh chopped cilantro.
  5. Gather the ingredients.
  6. Whisk together the garlic, 3 tablespoons of the extra-virgin olive oil, honey, turmeric, kosher salt and freshly ground black pepper to taste.
  7. Season the salmon fillets with kosher salt and freshly ground pepper and place in a bowl.
  8. Halve the marinade. Set one half aside. Use a pastry brush to coat the salmon fillets. Pour the excess marinade on top of the salmon fillets and gently toss to coat. Let the marinated salmon stand 15 minutes.
  9. Preheat the oven to 400 F. Line a baking sheet with parchment paper.
  10. Drain the can of beets. Use a heart cutter, if you like, to create heart shapes. Reserve the scraps for future use in salads, etc. or discard. You may want to use kitchen gloves when handling the beets to prevent staining your hands.
  11. Peel the red onions and cut into rings.
  12. Place the beet slices or hearts and the raw red onion rings in a bowl.
  13. Pour the other half of the marinade over the beets and onions and toss to coat. Let stand 10 minutes.
  14. Transfer the beets and onions to the baking sheet. Spread them out on the parchment paper and bake for 25 minutes.
  15. In the meantime, cut the blood orange in half. Cut each half into thin round slices, then cut the round slices in half.
  16. Heat the remaining extra-virgin olive oil in a medium sides skillet over high heat. Add the marinated salmon fillets and reserve the marinade in the bowl. Sear the salmon pieces on both sides.
  17. Remove the marinated roasted beets and onions from the oven. Lay the salmon on the baking sheet on top of the beets and onions. Pour the rest of the marinade over the top and bake for another 10 to 12 minutes, until the salmon has cooked through.
  18. Roughly chop the almonds and place them in a naked frying pan over medium heat. Stir them around until they are lightly toasted. This happens fast so do not turn your back on the pan or get distracted. Remove and set aside.
  19. Remove the salmon from oven, transfer everything to a serving platter, garnish with the toasted almonds and oranges. Tuck the cilantro leaves around the platter and serve.
  20. Season with salt and pepper to taste and serve with a garnish of chopped parsley.
  21. Toss the lamb cubes with a few tablespoons of flour; shake off excess.
  22. Melt the butter with the vegetable oil in a large Dutch oven or stockpot over medium heat. Add the floured lamb cubes and cook until browned on all sides, stirring and turning frequently.
  23. Remove the meat and add the mushrooms to the drippings. Cook until the mushrooms are golden brown and tender, stirring frequently. Add the garlic and cook for 1 minute longer.
  24. Add the lamb cubes back to the pot along with the water, broth, 1 teaspoon of salt, thyme, and pepper; cover and simmer for 1 hour. Skim off any fat on the surface.
  25. Add the potatoes and onion; cover and simmer until vegetables are tender, about 15 to 20 minutes.
  26. Add peas, if using, and simmer for 5 more minutes.
  27. Combine the milk and 1/3 cup of flour in a cup or small bowl; whisk until smooth. Add the mixture to the simmering stew and cook for about 1 to 2 minutes longer, or until thickened.
  28. Taste and adjust seasonings with more salt and pepper, as needed.
0
Southern Bean Soup
Calories324 Kcal
Protein23 g
Fat6 g
Carbs46 g

Southern Bean Soup

OtherNon-vegetarian50400 min

This Southern-style bean soup recipe contains all kinds of healthy, delicious ingredients, including chopped ham, tomatoes, and several varieties of dried beans...

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Ingredients
  1. 1/4 cup lentils
  2. 1/4 cup navy beans
  3. 1/4 cup great northern beans
  4. 1/4 cup pinto beans
  5. 1/4 cup lima beans
  6. 1/4 cup kidney beans
  7. 1/4 cup garbanzo beans
  8. 1/4 cup black beans
  9. 1/4 cup black-eyed peas
  10. 1/4 cup yellow split peas
  11. 1/4 cup green split peas
  12. 2 quarts water
  13. 1 pound ham
  14. 1 large onion
  15. 1 clove garlic
  16. 1/2 teaspoon salt
  17. 1/4 cup barley
  18. 1 (16-ounce) can tomatoes
  19. 1 (10-ounce) can tomatoes with green chile peppers
Directions
  1. Rinse all of the peas, beans, and lentils and pick them over. Discard any malformed or damaged beans, and look for tiny stones.
  2. Transfer the bean mixture to a stockpot or Dutch oven. Cover with tap water to a depth of about 2 inches above the beans. Let the beans soak at room temperature overnight.
  3. Drain the beans and rinse them thoroughly; return them to the pan.
  4. Chop the ham. Peel the onion, cut it in half, and chop it finely. Peel and mince the garlic.
  5. Add 2 quarts of water to the bean mixture along with the ham, onion, garlic, salt, and barley; mix well.
  6. Place the pan over high heat and bring to boil. Reduce the heat to low to maintain a simmer.
  7. Cover the pan and simmer for 1 1/2 hours, or until beans are tender, stirring occasionally.
0
Shrimp and Vegetable Stir Fry
Calories304 Kcal
Protein23 g
Fat11 g
Carbs28 g

Shrimp and Vegetable Stir Fry

OtherNon-vegetarian1020 min

Stir-fried shrimp and vegetables are finished in a sauce made with Chinese Tsingtao beer in this recipe from Jaden Hair, author of The Steamy Kitchen Cookbook a...

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Ingredients
  1. 2 tablespoons cooking oil (divided)
  2. 8 ounces raw jumbo shrimp (peeled and deveined)
  3. 1/2 cup canned baby corn (cut in half lengthwise)
  4. 1/2 cup snow peas (cut in half lengthwise)
  5. 1/2 red bell pepper (sliced thinly)
  6. 1 clove garlic (finely minced)
  7. 1 teaspoon fresh ginger (grated)
  8. 1/2 cup beer (Tsingtao, if available)
  9. 1 tablespoon soy sauce
  10. 1/2 teaspoon cornstarch (+ 1 tablespoon cool water)
  11. 1 teaspoon sesame seeds (toasted)
Directions
  1. Gather the ingredients.
  2. Heat a saute pan over high heat. When the pan is very hot, add just 1 tablespoon of the cooking oil and swirl to coat.
  3. Add the shrimp and arrange in one layer. Let cook undisturbed for 1 minute. Flip the shrimp and fry for 30 seconds, then immediately remove the shrimp to a plate. The shrimp should be seared on the outside but still a little uncooked on the inside.
  4. Wipe the pan clean with a paper towel. Return the same saute pan to medium-high heat. When the pan is hot, add the remaining 1 tablespoon of cooking oil and swirl to coat.
  5. Add the bell peppers, baby corn and snow peas to the pan and saute for 1 minute. Stir in the garlic and the ginger and saute until fragrant, about 30 seconds.
  6. Pour in the Tsingtao beer and the soy sauce and let come to a boil.
  7. Add the shrimp back into the pan and pour in the cornstarch/water mixture. Stir to coat the shrimp and let cook for an additional 1 to 2 minutes until the shrimp is cooked through.
  8. Sprinkle with sesame seeds and serve over rice. Enjoy!
0
Vegan Tomato and Barley Vegetable Soup
Calories265 Kcal
Protein11 g
Fat5 g
Carbs49 g

Vegan Tomato and Barley Vegetable Soup

AmericanVegan3300 min

If you're looking for a nourishing beef-free barley soup recipe, most recipes use mushrooms to pair with the barley—but this meatless tomato barley soup uses ...

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Ingredients
  1. 1 tbsp olive oil
  2. 2 ribs celery (chopped)
  3. 2 medium carrots (chopped small)
  4. 1/2 onion (chopped small)
  5. 2 to 3 cloves garlic (minced)
  6. 3 cups vegetable broth
  7. 1 (16-ounce) can diced tomatoes (do not drain)
  8. 1 cup pearl barley
  9. 1/2 tsp Italian seasoning
  10. Optional: 2 cups fresh spinach leaves
  11. Dash salt (or to taste)
  12. Dash pepper (or to taste)
Directions
  1. Gather the ingredients.
  2. In a large soup or stock pan, heat onions and garlic for a minute or two, then add the chopped carrots and celery. Heat for 4 to 5 minutes, just to start the vegetables cooking a bit with a head start.
  3. Add the can of diced tomatoes (do not drain), the vegetable broth, barley, and the Italian seasoning, stirring well to combine.
  4. Bring to a boil, cover, then reduce to a medium-low simmer.
  5. Cook for 30 to 40 minutes, or until barley is cooked and carrots are soft. You may need to add a little bit of extra water or vegetable broth.
  6. Once the barley is cooked, stir in the fresh spinach and heat for one more minute (just until barely wilted), then turn off heat. Season your soup generously with salt and pepper.
  7. Serve and enjoy!
0
Easy Pork and Noodle Bake
Calories629 Kcal
Protein23 g
Fat40 g
Carbs44 g

Easy Pork and Noodle Bake

AmericanNon-vegetarian6900 min

This pork and noodle casserole is an excellent alternative to roasting or baking pork loin, and it makes a delicious one-pot meal. The pork is cubed and briefly...

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Ingredients
  1. 4 to 5 cups diced pork loin or other lean pork
  2. 2 tablespoons extra virgin olive oil
  3. 1/2 cup chopped onion
  4. 1 cup thinly sliced celery
  5. 1 teaspoon salt
  6. 1/2 teaspoon dried leaf thyme (crumbled)
  7. 1/4 teaspoon ground black pepper
  8. 1 can (10 3/4 ounces) condensed cream of mushroom soup
  9. 1 cup water
  10. 6 ounces (about 3 cups) uncooked wide noodles
  11. 1 cup frozen peas (thawed)
  12. 1 can (4 ounces) sliced mushrooms
  13. 1 jar (2 ounces) chopped pimiento (drained)
  14. 1/2 cup grated cheddar cheese
  15. 1 cup soft fresh breadcrumbs
  16. 2 tablespoons melted butter
Directions
  1. Heat the oven to 375 F. Butter a 2 1/2 to 3-quart baking dish.
  2. In a large skillet or sauté pan over medium heat, brown the diced pork in the olive oil. Add the chopped onion and sliced celery and sauté for about 3 minutes longer. Add salt, thyme, pepper, condensed mushroom soup, and water. Cover, reduce the heat to low and simmer the mixture for 1 hour.
  3. Meanwhile, just before the pork mixture is finished cooking, prepare the noodles. Cook the noodles in boiling salted water following the package directions. Drain in a colander and rinse briefly with hot water.
  4. Add the cooked noodles, peas, mushrooms, pimiento and shredded cheese to the pork mixture.
  5. Transfer the mixture to a lightly buttered large shallow baking dish.
  6. Combine the soft bread crumbs with the melted butter; sprinkle over the top of the noodle mixture.
  7. Put the casserole in the preheated oven and bake for 30 minutes.
0
Moroccan Vegetarian Carrot and Chickpea Tagine
Calories454 Kcal
Protein16 g
Fat14 g
Carbs72 g

Moroccan Vegetarian Carrot and Chickpea Tagine

OtherVegan3300 min

Tagines are usually the main dish in Morocco, but this vegetarian version works equally well as a side to meat or poultry. Chickpeas and carrots are stewed wit...

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Ingredients
  1. 1 large onion (chopped)
  2. 4 cloves garlic (finely chopped or pressed)
  3. 3 tablespoons olive oil
  4. 1 1/4 teaspoons salt, or to taste
  5. 1 teaspoon ginger
  6. 1 teaspoon turmeric
  7. 3/4 teaspoon cinnamon
  8. 1/2 teaspoon black pepper
  9. 1/4 teaspoon cayenne pepper
  10. Optional: 1/8 teaspoon Ras el hanout (or more to taste)
  11. 2 or 3 tablespoons chopped parsley or cilantro
  12. 4 or 5 peeled carrots (cut into 1/4-inch thick sticks)
  13. 1 cup water (half vegetable or chicken broth, if desired)
  14. 2 to 3 teaspoons honey (or to taste)
  15. 1 to 2 cups cooked or canned chickpeas (drained)
  16. Optional: 1 or 2 small chili peppers
  17. Optional: 1/4 cup golden raisins
  18. Garnish Optional: Additional parsley or cilantro
Directions
  1. Gather the ingredients.
  2. In the base of a tagine or in a large skillet with a lid, sauté the onions and garlic in the olive oil over medium-low heat for several minutes.
  3. Add the salt, ginger, turmeric, cinnamon, black pepper, cayenne pepper, ras el hanout, parsley or cilantro, carrots, and the water.
  4. Bring to a simmer over medium-low heat, then continue cooking, covered, until the carrots are nearly cooked to desired tenderness. In a skillet, this may take up to 25 minutes, in a tagine a bit longer.
  5. Stir in the honey and add the chickpeas and optional chili peppers and raisins. Continue simmering until the chickpeas are heated through and the sauce is reduced and thick.
  6. Taste, adjust seasoning if desired, and serve garnished with parsley or cilantro.
  7. Enjoy!
1
Baked Barbecued Country-Style Ribs
Calories1457 Kcal
Protein136 g
Fat94 g
Carbs19 g

Baked Barbecued Country-Style Ribs

OtherNon-vegetarian6900 min

These boneless country-style ribs are baked to perfection with a spicy rub and your favorite barbecue sauce. It's an easy, convenient meal that is a great choic...

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Ingredients
  1. For the Cajun Seasoning:
  2. 1 tablespoon salt
  3. 1 1/2 teaspoons paprika
  4. 1 teaspoon dried leaf oregano
  5. 1/2 to 1 teaspoon cayenne pepper
  6. 1 teaspoon black pepper
  7. 1/2 teaspoon dried thyme
  8. For the Ribs:
  9. 4 1/2 pounds boneless country-style pork ribs, (about 8 ribs)
  10. (Optional) 3 teaspoons Cajun seasoning
  11. 1/4 teaspoon garlic powder
  12. 1/2 teaspoon onion powder
  13. 1 medium onion, sliced
  14. 1/2 cup barbecue sauce
Directions
  1. Gather the ingredients.
  2. Heat the oven to 325 F.
  3. Dry the country-style ribs with paper towels to dry.
  4. Combine the Cajun seasoning blend with the garlic powder and onion powder. Rub the seasoning mixture over all sides of the ribs. Note: If your Cajun seasoning is salt-ree, sprinkle the ribs lightly with kosher salt as well.
  5. Line a shallow baking pan with foil; coat the foil with oil or spray with nonstick cooking spray.
  6. Arrange the ribs in the prepared baking pan and then top with onion slices.
  7. Cover with another piece of foil and bake in the preheated oven for 1 hour and 15 minutes, or until the ribs are very tender.
  8. Remove the top piece of foil and brush the ribs with barbecue sauce.
  9. Bake uncovered for about 15 minutes longer, or broil for about 2 to 3 minutes for a crisper exterior.
  10. Serve and enjoy.
0
Slow Cooker Potato Leek Soup
Calories266 Kcal
Protein13 g
Fat11 g
Carbs30 g

Slow Cooker Potato Leek Soup

AmericanNon-vegetarian29700 min

Bacon and shredded cheese flavor this tasty slow cooker potato and leek soup. It's perfect for a rainy day, or add crusty bread for a filling meal.

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Ingredients
  1. 4 cups potatoes (diced)
  2. 3 to 4 cups leeks (3 or 4 leeks, thinly sliced)
  3. 1 bunch green onions (chopped)
  4. 2 cups chicken broth (canned, homemade, bouillon or base)
  5. 4 to 6 slices bacon (cooked, drained and crumbled)
  6. 1 cup evaporated milk
  7. Salt and pepper (to taste)
  8. Optional: 1/2 to 1 cup shredded cheese
Directions
  1. Gather the ingredients.
  2. Combine the diced potatoes, leeks, green onions, chicken broth, and bacon in the slow cooker crockery insert.
  3. Cover and cook on low for 8 to 10 hours.
  4. Add evaporated milk and cheese, if used, in the last 30 minutes. Taste and adjust seasonings.
  5. Mash with a potato masher to thicken, or puree for a smooth consistency, adding additional milk or broth if necessary.
  6. Serve and enjoy!
0
Ground Beef and Black Bean Chili
Calories449 Kcal
Protein39 g
Fat11 g
Carbs50 g

Ground Beef and Black Bean Chili

OtherNon-vegetarian7200 min

Serve this hearty ground beef and black bean chili with cornbread or crackers or use it as a taco filling. This is a great everyday meal your family will ask fo...

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Ingredients
  1. 1 sweet onion (about 1 cup diced)
  2. 1 red bell pepper
  3. 2 cloves garlic (large)
  4. 1 1/2 pounds ground beef
  5. 1 4-ounce can mild green chili peppers
  6. 2 14.5-ounce cans diced tomatoes
  7. 1 8-ounce can tomato sauce
  8. 1 1/2 teaspoons chili powder
  9. 1/2 teaspoon ancho chile powder or more chili powder
  10. 1/2 teaspoon ground cumin
  11. 1/4 teaspoon dried oregano
  12. Optional: dash chipotle chile powder
  13. 1 15-ounce can black beans (rinsed and drained)
  14. Salt and pepper (to taste)
Directions
  1. 1 sweet onion (about 1 cup diced)
  2. 1 red bell pepper
  3. 2 cloves garlic (large)
  4. 1 1/2 pounds ground beef
  5. 1 4-ounce can mild green chili peppers
  6. 2 14.5-ounce cans diced tomatoes
  7. 1 8-ounce can tomato sauce
  8. 1 1/2 teaspoons chili powder
  9. 1/2 teaspoon ancho chile powder or more chili powder
  10. 1/2 teaspoon ground cumin
  11. 1/4 teaspoon dried oregano
  12. Optional: dash chipotle chile powder
  13. 1 15-ounce can black beans (rinsed and drained)
  14. Salt and pepper (to taste)
0
Savory Sweet Potato Gratin
Calories451 Kcal
Protein8 g
Fat30 g
Carbs41 g

Savory Sweet Potato Gratin

AmericanVegan4200 min

This savory sweet potato gratin is a refreshing change of pace from the ubiquitous streusel- or marshmallow-topped sweet potato casserole. This easy gratin is...

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Ingredients
  1. 2 tablespoons butter
  2. 1 1/2 to 2 pounds sweet potatoes
  3. Garnish: Kosher salt and freshly ground black pepper, to taste
  4. 6 tablespoons cheese (Parmesan)
  5. 1 cup heavy cream
Directions
  1. Heat the oven to 400 F. Generously butter a 9-inch square baking dish or 2-quart baking dish.
  2. Peel the sweet potatoes and slice them into 1/4-inch rounds. If the potatoes are large, cut them in half lengthwise before slicing.
  3. Arrange about one-third of the sweet potato slices in the prepared baking dish.
  4. Sprinkle with salt and pepper and then sprinkle with 2 tablespoons of the grated Parmesan cheese. Repeat the layers, ending with the last of the Parmesan cheese.
  5. Cut the remaining butter into small pieces and distribute evenly over the casserole. Pour heavy cream over all.
  6. Cover the casserole tightly with foil. Bake for 25 minutes.
  7. Uncover and continue baking for 20 to 25 minutes longer, until potatoes are tender.
0
Crunchy Middle Eastern Chicken Salad
Calories560 Kcal
Protein44 g
Fat32 g
Carbs27 g

Crunchy Middle Eastern Chicken Salad

OtherNon-vegetarian900 min

A couple of culinary things are a given in my house. One is that, every two or three weeks, I will eat roasted chicken for dinner with good crusty bread and a g...

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Ingredients
  1. 1 whole roasted chicken (store bought is fine)
  2. 1 batch Greek yogurt tahini (recipe below)
  3. 2 carrots (peeled and julienned or shredded)
  4. 1/4 cup almonds (sliced)
  5. 2 tablespoons fresh cilantro (chopped)
  6. 1/2 teaspoon za'atar seasoning
  7. Salt and pepper to taste
  8. For the​ Greek Yogurt Tahini:
  9. 1 Clove garlic (peeled)
  10. 3 tablespoons sesame paste
  11. 2 tablespoons lemon juice
  12. 1/4 cup plain Greek-style yogurt
  13. 3 - 4 tablespoons water
  14. Salt and pepper to taste
Directions
  1. Make the tahini sauce by combining the garlic, sesame paste, lemon juice, Greek yogurt and water in the bowl of a small food processor. Puree until fully combined and season with salt and pepper.
  2. Remove the skin from the chicken and shred or dice the meat.
  3. Add the chicken to a large bowl along with the shredded carrots and toss with the tahini sauce.
  4. Stir in the sliced almonds, chopped cilantro and za'atar.
  5. Season with additional salt and pepper as desired.
  6. Serve on pita or naan bread with greens such as baby spinach.
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