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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)
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Roasted Potatoes With Paprika
Calories261 Kcal
Protein5 g
Fat7 g
Carbs46 g

Roasted Potatoes With Paprika

OtherVegan3600 min

Paprika and other seasonings give these roasted potatoes flavor. Serve these potatoes with grilled or roasted beef, pork, or chicken. They're a tasty side dish ...

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Ingredients
  1. 2 to 2 1/2 pounds red-skinned potatoes (peeled, rinsed)
  2. 2 teaspoons Hungarian paprika
  3. 1 teaspoon salt
  4. 1/4 teaspoon ground pepper
  5. 1 teaspoon onion powder
  6. 1/2 teaspoon dried leaf thyme (crumbled)
  7. 2 tablespoons olive oil
Directions
  1. Gather the ingredients.
  2. Preheat oven to 375 F.
  3. Cut potatoes into 1 to 2-inch pieces.
  4. Toss the potatoes with paprika, salt, pepper, onion powder, thyme, and oil. Let stand for 5 to 10 minutes. Put the potatoes in a lightly oiled open shallow baking pan and bake for 45 minutes, or until potatoes are tender.
  5. Serve and enjoy!
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Drunken Chicken in Red Wine Sauce - Beschwipster Huhn
Calories698 Kcal
Protein53 g
Fat28 g
Carbs42 g

Drunken Chicken in Red Wine Sauce - Beschwipster Huhn

GermanNon-vegetarian3000 min

Braised chicken thighs are both economical and very tasty. Cooking chicken over liquids this way allows the collagen to break down and flavor the sauce while yi...

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Ingredients
  1. 2 to 3 slices of bacon (chopped, or 50 grams of Bauchspeck, cubed)
  2. 1 onion (chopped)
  3. Optional: 1/2 leek (chopped)
  4. 1/4 cup all-purpose flour (or brown rice flour)
  5. 1/2 teaspoon salt
  6. Pinch black pepper (freshly ground)
  7. 1 1/2 pounds chicken thighs (or 1 pound boneless chicken thighs, about 6)
  8. 2 to 3 carrots (sliced)
  9. 2 to 3 stalks of celery (or 1/2 celeriac, sliced)
  10. 1 clove of garlic (chopped)
  11. 1 cup chicken broth
  12. 1 1/2 cups red wine
  13. 1 small sprig of fresh rosemary
  14. 2 to 3 sprigs of fresh thyme
  15. 1 bay leaf
Directions
  1. Brown bacon pieces in a frying pan, then add onions and leek (optional) for a few minutes, stirring often. Remove from pan, leaving as much bacon grease as possible.
  2. Add a little oil to pan if necessary. Mix the flour, salt, and pepper on a plate and coat the chicken thighs with it. Brown the chicken on both sides in the pan.
  3. Add the onions and bacon back to the pan and the rest of the vegetables. Add the chicken broth and red wine.
  4. Tie the rosemary and thyme together with kitchen string. I like to catch as many leaves as possible in the bundle so the rosemary doesn't fall apart in the stew and I have to fish out the needle-like leaves during dinner. You may also use dried herbs, about 1/2 teaspoon of each place in a cheesecloth bag.
  5. Put all herbs in the pan. Place a lid on the pan and simmer for 30 or more minutes.
  6. Taste and adjust seasonings. If a thicker sauce is desired, mix one tablespoon of flour with three tablespoons of liquids and add to the pan, stirring to blend. Simmer a few minutes to thicken. You may also choose to add sour cream or "Schmand" (crème frâiche).
  7. The meat is done after about 30 minutes but the timing of this dish is not critical. You can let it simmer for up to an hour plus in case the rest of the dinner is not done or you become distracted.
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Falafel and Butternut Squash Sandwich With Tahini
Calories580 Kcal
Protein21 g
Fat23 g
Carbs78 g

Falafel and Butternut Squash Sandwich With Tahini

OtherFruitarian3300 min

The classic version of a falafel sandwich includes Israeli salad with tomatoes and cucumbers, ideal in the summer when the garden and farmers' markets are bount...

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Ingredients
  1. For the Tahini Sauce:
  2. 1/4 cup sesame paste
  3. 1/4 cup water
  4. 2 tablespoons fresh lemon juice
  5. 1/2 teaspoon garlic powder
  6. Salt and pepper to taste
  7. For the Butternut Squash:
  8. 1 tablespoon olive oil
  9. 1/2 teaspoon cumin
  10. 1/2 pound butternut squash (peeled and diced)
  11. Salt and pepper to taste
  12. For the Falafel:
  13. 1 (15-ounce) can chickpeas (rinsed and drained)
  14. 2 tablespoons prepared tahini sauce
  15. 1 teaspoon cumin
  16. 1/2 teaspoon garlic powder
  17. 1/4 teaspoon onion powder
  18. 1/4 teaspoon coriander
  19. 1 tablespoon all-purpose flour
  20. 1 tablespoon chopped fresh cilantro
  21. Salt and pepper to taste
  22. 1 tablespoon olive oil
  23. For the Sandwich:
  24. 4 pieces of fresh pita or naan bread
  25. Optional: a handful of fresh spinach leaves
Directions
  1. Gather the ingredients.
  2. To make the tahini sauce, combine the sesame paste, water, lemon juice, garlic powder, and salt and pepper in a bowl and whisk until fully incorporated. If you refrigerate the mixture and it thickens too much, just add a bit more water to reach the desired consistency.
  3. Preheat the oven to 400 F. Line 2 baking sheets with parchment paper.
  4. Prepare the squash by whisking together the olive oil and cumin in a bowl. Add the squash and toss to coat. Spread on one of the prepared baking sheets and season with salt and pepper.
  5. Make the falafel by placing the chickpeas, tahini sauce, cumin, garlic powder, onion powder, coriander, flour, cilantro, and salt and pepper in a food processor and puree until mixed. Or you can combine by hand in a bowl by mashing the chickpeas with a spoon or potato masher and then mixing in the rest of the ingredients.
  6. Spread the olive oil on the parchment paper on the other prepared baking sheet. Scoop 1-ounce balls of the falafel mixture and place them on the baking sheet.
  7. Bake the squash and the falafel for 20 to 25 minutes until the falafel is a light golden brown and the squash is tender. If the squash is not soft, continue cooking for an additional 5 to 10 minutes.
  8. Spread some tahini sauce on each piece of pita or naan bread, and add some spinach leaves, if using. Then add some roasted squash and three or fall balls of falafel to each sandwich. Finish with an additional drizzle of tahini.
  9. Enjoy!
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Sautéed Zucchini
Calories121 Kcal
Protein5 g
Fat9 g
Carbs7 g

Sautéed Zucchini

OtherVegan900 min

This sauteed zucchini recipe is a perfect example of how simply-prepared food can be so tasty. As with all zucchini recipes, sauteed zucchini tastes best when ...

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Ingredients
  1. 2 tablespoons olive oil
  2. 2 pounds zucchini (sliced into rounds, about 1/4-inch thick)
  3. 1/4 tsp. garlic powder
  4. 1 teaspoon kosher salt
  5. 1/2 teaspoon freshly ground black pepper
  6. 1/4 cup grated​ parmesan cheese
Directions
  1. Gather the ingredients.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add zucchini, garlic powder, salt, and pepper.
  4. Cook, stirring occasionally until zucchini is crisp-tender.
  5. Taste, and adjust seasonings (add more salt and pepper, if necessary).
  6. Sprinkle with parmesan cheese. Cook another 30 seconds or so, just until cheese melts. Remove from heat, and serve immediately.
  7. Enjoy!
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Apricot-Chili Glaze for Chicken
Calories33 Kcal
Protein1 g
Fat1 g
Carbs6 g

Apricot-Chili Glaze for Chicken

OtherNon-vegetarian1020 min

Rich with sweet apricot flavor and the boldness of Asian inspired ingredients, this barbecue sauce is perfect for chicken. Given that this is a somewhat sugary ...

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Ingredients
  1. 1/2 cup/120 mL apricot preserves (substitute with peach if need be)
  2. 1/4 cup/60 mL onion (pureed)
  3. 1/4 cup/60mL ketchup
  4. 2 cloves ​garlic (minced)
  5. 2 tablespoons/30 mL mild chili sauce
  6. 2 tablespoons/30 mL ​soy sauce
  7. 1 tablespoon/15 mL​ ​rice wine vinegar
  8. 1 tablespoon/15 mL vegetable oil
  9. 1/2 teaspoon/2.5 mL black pepper
  10. 1 pinch salt
Directions
  1. In a medium saucepan, heat olive oil.
  2. Add pureed onion and cook for 1 minute, stirring constantly.
  3. Add garlic and cook for another minute.
  4. Add remaining ingredients and allow to bubble up slightly.
  5. Reduce heat and simmer through for 5 minutes, stirring often.
  6. Once ingredients have formed a glaze-like consistency, remove the pan from heat and allow to cool before using.
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Baked Salmon With Honey Citrus Glaze
Calories402 Kcal
Protein41 g
Fat17 g
Carbs20 g

Baked Salmon With Honey Citrus Glaze

OtherNon-vegetarian1200 min

These baked salmon fillets are glazed with a tasty combination of honey, lime juice, and orange juice. The salmon is prepared and baked in 20 minutes or less. ...

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Ingredients
  1. 4 salmon fillets (about 6 ounces each, skin on)
  2. 4 tablespoons honey
  3. 3 tablespoons lime juice
  4. 2 tablespoons orange juice
  5. Sea salt (or kosher salt to taste)
  6. ground black pepper
Directions
  1. Grease a 9-by-13-by-2-inch baking pan.
  2. Heat oven to 400 F/200 C/Gas 6.
  3. Place the salmon fillets, skin-side down, in the prepared baking pan.
  4. Combine the honey, lime juice, and orange juice; stir until well blended.
  5. Sprinkle the salmon fillets with salt and pepper then spoon the honey and juice mixture over the fillets.
  6. Bake for 10 to 12 minutes, or until the fish flakes easily with a fork.
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Tomato, Basil, and Leek Soup
Calories238 Kcal
Protein11 g
Fat6 g
Carbs42 g

Tomato, Basil, and Leek Soup

Italian AmericanVegan2400 min

Tomato, basil, and leek soup is a classic regional Italian recipe. This fragrant, creamy soup is especially satisfying during late summer going into early fall ...

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Ingredients
  1. 2 pounds tomatoes (plum, or two 16-ounce cans of whole plum tomatoes with basil)
  2. 2 tablespoons olive oil
  3. 1 sweet onion (chopped)
  4. 2 cloves garlic (chopped)
  5. 1 large carrot (chopped)
  6. 1 potato (peeled and chopped into 1-inch chunks)
  7. 1 quart broth (vegetable, or water)
  8. 1 large leek (cut in half lengthwise and chopped in 1/4-inch slices)
  9. 2 cups basil (fresh)
  10. Sea salt (to taste)
  11. Freshly ground pepper (to taste)
  12. Optional: extra-virgin olive oil (to serve)
Directions
  1. Gather the ingredients.
  2. If using fresh tomatoes, peel by cutting a small “x” on the tip, and dropping into boiling water for 1 to 2 minutes, until the skin loosens easily.
  3. Crush tomatoes in a bowl so that no juices will be lost.
  4. Heat 1 tablespoon of the olive oil in a soup pot over medium heat. Add onion, garlic, carrot, and potato and cook for 5 minutes.
  5. Add tomatoes, broth, and a healthy pinch of sea salt. Bring to a boil; reduce heat, and simmer, covered, for 25 minutes, until vegetables are very tender.
  6. While soup is cooking, wash chopped leeks thoroughly.
  7. Heat remaining tablespoon of oil in a skillet. Sauté leeks over medium heat for about 5 minutes, or until leeks are firm, but tender. Set aside.
  8. After 25 minutes, add the basil leaves to the soup and remove from heat.
  9. Puree soup with a vertical wand blender until creamy.
  10. Add leeks and season to taste. Cook an additional 5 minutes before serving.
  11. If desired, drizzle with extra-virgin olive oil when serving.
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Vegan and Gluten-Free Thai Pumpkin Curry
Calories482 Kcal
Protein16 g
Fat19 g
Carbs71 g

Vegan and Gluten-Free Thai Pumpkin Curry

OtherVegan1800 min

This vegetarian curry offers an array of bright colors—orange, yellow, and red—infused with citrus accents. You'll love the delicious taste of this curry, a...

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Ingredients
  1. For the Pumpkin:
  2. 1/2 small pumpkin (or substitute 1 acorn squash, butternut, or any other orange squash except spaghetti)
  3. 1 small yam (or 1/2 large yam or sweet potato, peeled and cubed)
  4. 1 to 2 medium carrots (cut into thick slices)
  5. 1 yellow bell pepper (cut into bite-sized pieces)
  6. 1 cup cherry tomatoes
  7. 1/2 can chickpeas (drained)
  8. 2 tablespoons orange zest
  9. For the Curry Sauce:
  10. 3 to 4 cloves garlic
  11. 1 to 2 red chilies (or substitute fresh green chilies, or 1 to 2 teaspoons Thai chili sauce)
  12. 1 can coconut milk
  13. 1 teaspoon tamarind paste (or substitute 1 tablespoon lime juice)
  14. 2 1/2 tablespoons soy sauce (use wheat-free soy sauce for gluten-free diets)
  15. 1 tablespoon brown sugar
  16. 1 tablespoons lime juice (from 1/2 lime)
  17. 2 tablespoons fresh orange juice
  18. 1/2 teaspoon turmeric
  19. 1 tablespoons rice vinegar (or substitute apple cider vinegar)
  20. 1 tablespoons coriander seeds (ground)
  21. 1 tablespoon cumin
  22. 1 teaspoon fennel seed
  23. 1/3 purple onion (sliced)
  24. Garnish: a handful of fresh basil leaves
Directions
  1. Gather the ingredients.
  2. To make the curry sauce, place all sauce ingredients together in a food processor (or blender if you don't have a processor). Process well. Set aside.
  3. Prepare the pumpkin or squash by cutting it open and scooping out the seeds with a spoon. Either save the seeds for roasting or discard. Cut the pumpkin into cubes, slicing off the skin. You will probably only use 1/3 to 1/2 a pumpkin for this recipe (save the rest in the refrigerator for cooking later).
  4. Prepare the rest of the vegetables, plus the orange rind.
  5. Place the pumpkin, yam, and carrots in the wok or frying pan together with the curry sauce over medium-high heat. Stir well.
  6. When the curry begins to boil, reduce heat to medium, stirring occasionally. Allow to simmer for 6 to 8 minutes, or until vegetables have softened.
  7. Add the bell pepper, cherry tomatoes, chickpeas, and orange rind, stirring to incorporate. Simmer for 2 more minutes.
  8. Do a taste test for salt and spice. If not salty enough, add a little more soy sauce. If not spicy enough for your taste, add more fresh chili (or chili sauce). If too sour, add a little more sugar.
  9. To serve, scoop into a large serving bowl, or portion out on individual plates. Sprinkle with fresh basil leaves and pumpkin seeds, then top with several nasturtium flowers (if using). Serve with plenty of Thai jasmine rice.
  10. 20 More Stomach-Warming Curry Recipes
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Baked Chicken With Spinach
Calories1226 Kcal
Protein135 g
Fat70 g
Carbs6 g

Baked Chicken With Spinach

FrenchNon-vegetarian3000 min

In this easy chicken and spinach bake, the boneless chicken breasts are simply baked on a bed of spinach with a tomato and green onion topping. Feel free to use...

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Ingredients
  1. 12 to 16 ounces fresh spinach (washed and chopped)
  2. 1/4 cup chicken broth
  3. 4 chicken breast halves (free-range and corn-fed, or whatever you prefer)
  4. 1 large tomato (cored, seeded, and diced)
  5. 4 sliced green onions (with green intact)
  6. Creole seasoning (or Cajun seasoning, or another seasoning blend, to taste)
  7. Kosher salt (to taste)
  8. Black pepper (to taste)
  9. Optional: grated parmesan or mozzarella cheese
Directions
  1. Gather the ingredients.
  2. Heat oven to 350 F. Lightly grease a 9-inch by 13-inch by 2-inch baking pan, or spray the pan with cooking spray.
  3. Put the fresh spinach in the baking dish and then sprinkle with salt and pepper.
  4. Add chicken broth.
  5. Place the chicken pieces between sheets of plastic wrap and pound lightly, until they are even in thickness.
  6. Sprinkle chicken with seasoning blend and pepper. If the seasoning blend is salt-free, sprinkle the chicken lightly with kosher salt.
  7. Arrange the chicken over the spinach and then sprinkle with the diced tomato and green onion.
  8. Cover the baking dish with foil and bake the chicken and spinach for 20 minutes.
  9. Uncover and bake for 10 to 15 minutes longer, or until chicken is cooked to at least 165 F.
  10. If desired, top the chicken and tomato mixture with fresh grated parmesan cheese or shredded mozzarella about 5 minutes before the dish is ready.
  11. Serve and enjoy!
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