Total Time: 30 mins
Preparation Time: 5 mins
Cook Time: 25 mins
Ingredients
Servings: 6
1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
16 ounces potato gnocchi
6 ounces fresh baby spinach
15 ounces cannellini beans, rinsed and drained
14 1/2 ounces italian-style diced tomatoes, can undrained
1/4 teaspoon pepper
1/2 cup shredded part-skim mozzarella cheese
3 tablespoons grated parmesan cheese
Recipe
1 in a large skillet, saute onion in oil until tender. add garlic; cook 1 minute longer. add gnocchi; cook and stir for 5-6 minutes or until golden brown. stir in spinach; cook until spinach is wilted.
2 add the beans, tomatoes and pepper; heat through. sprinkle with cheeses; cover and remove from the heat. let stand for 3-4 minutes or until cheese is melted.
Total Time: 1 hr 40 mins
Preparation Time: 25 mins
Cook Time: 1 hr 15 mins
Ingredients
Servings: 4
2/3 cup vegetable oil
1 large onion, sliced thinly
2 sticks cinnamon
1 lb red lentil
1/2 teaspoon fresh ginger, chopped
2 1/2 cups vegetable stock
2 1/2 cups hot water
1/2 teaspoon chili powder
1/2 lemon
1 garlic clove, chopped
1/2 green chili pepper, chopped
2 bay leaves, crumbled
1 tablespoon fresh cilantro, chopped
Recipe
1 heat 1/3 cup of the oil in a large, deep saucepan over a medium-low heat and cook three-quarters of the sliced onion for about 5 minutes, until soft.
2 add the cinnamon sticks, lentils and ginger, and cook for about 10 minutes, stirring frequently.
3 add the stock, hot water and chili powder. bring to the boil and boil rapidly for about 10 minutes.
4 squeeze the juice from the lemon half and add to the pan with the squeezed lemon shell. cook for a further 50 minutes, stirring frequently. remove the lemon shell.
5 meanwhile, chop the remaining sliced onion, heat the remaining oil in a small frying-pan and cook the chopped onion, garlic, chili and bay leaves for about 10 minutes, until the onion is browned.
6 add this mixture, including the oil, to the lentils when they are cooked. sprinkle with chopped coriander and serve hot.
Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
3 tablespoons unsalted butter, melted, plus more for tin
4 ounces shredded phyllo dough, thawed (known as kataifi)
4 teaspoons sugar
1 teaspoon ground cinnamon (optional)
Recipe
1 preheat oven to 375 degrees.
2 brush 12 muffin cups with butter or use silicone muffin pans.
3 pull the kataifi into 1-inch-thick bundles; cut bundles into 2-inch lengths. place in a bowl; separate into a loose pile with fingers. toss with butter, sugar, and cinnamon, if using.
4 divide among 12 muffin cups; press into bottom and up the sides.
5 cook until golden and crisp around the edges, 15 to 20 minutes.
6 let cool.
7 fill with jelly beans, speckled eggs or other candy eggs.
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
Servings: 4
5 -6 ounces bean thread noodles (very thin bean thread style, sold in small skeins, also known as cellophane, glass, or mung bean noo)
1/2 cup reduced-sodium tamari soy sauce (wheat-free sauce from refined soy)
3 tablespoons toasted sesame oil (asian-style)
3 tablespoons sugar
1 tablespoon chopped garlic (2 cloves)
1 tablespoon safflower oil (or another tbsp of sesame oil)
1 medium onion, sliced lengthwise 1/8 inch thick (1 1/2 cups)
2 medium carrots, cut into 1/8-inch-thick matchsticks (2 inches long)
1/2 lb mushroom, trimmed and sliced 1/8 inch thick (3 cups, preferably shiitake, but any will do)
4 cups baby spinach
sesame seeds (to taste)
cayenne (to taste) or other hot black pepper (to taste)
Recipe
1 soak noodles in a bowl of warm water to cover until softened, about 10 minutes, then drain in a colander. cook noodles in a 3- to 4-quart pot of boiling water until tender, about 2 minutes, then drain in a colander and rinse under cold water until cool.
2 blend tamari, sesame oil, sugar, and garlic in a blender until smooth.
3 heat safflower oil in a deep 12-inch heavy skillet over high heat until it just begins to smoke, then stir-fry onion and carrots until onion is softened, about 3 minutes. add mushrooms and stir-fry until softened, about 3 minutes. add spinach and stir-fry 30 seconds, then add noodles and tamari mixture and toss to coat. simmer, stirring occasionally, until most of liquid is absorbed, 3 to 5 minutes. transfer to a shallow serving dish and serve warm or at room temperature.
4 chap chae can be made 1 day ahead and chilled, covered.
Total Time: 1 hr 40 mins
Preparation Time: 5 mins
Cook Time: 1 hr 35 mins
Ingredients
Servings: 4
2 cups whole red lentils
6 cups water
4 medium onions, sliced thin
1 cup olive oil or 1 cup vegetable oil
2 cups cooked rice
1/2 teaspoon salt (to taste)
1/2 teaspoon pepper (to taste)
Recipe
1 bring water to boil, then add the lentils, lower heat to simmer and cook about 30-60 minutes .
2 meanwhile, saute onions in the oil to caramelize about 15-20 minutes, then add half of onions, rice and seasonings to lentils. let the mixture boil for a few minutes.
3 when it thickens, pour into a tureen, and spread the remaining onions over the top. and serve.
Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins
Ingredients
1 1/2 cups cooked great northern beans, drained and rinsed (canned is fine)
1 cup peanut butter
2 -4 tablespoons honey
3 tablespoons oil or 3 tablespoons melted butter
1/2 teaspoon baking soda
1 teaspoon vanilla extract
3 extra-large eggs
1/2 cup chocolate chips
coarse kosher salt, for sprinkling on top (optional)
Recipe
1 preheat oven to 350f degrees. generously grease 7" by 7" baking pan.
2 in food processor, place 1 1/2 cups great northern beans, 1 cup peanut butter, 2 tablespoons honey, baking soda, and vanilla and puree until completely smooth.
3 taste and add additional honey, one tablespoon at a time, pureeing and taste testing after each addition, as desired. taste testing is necessary because both peanut butter and honey vary in sweetness. (i use only 2 tablespoons of honey because i prefer my bars to strongly taste of peanut butter.) mixture should taste like rich peanut butter and not taste like great northern beans, honey, or overly sweet. allow food processor to blend for 3 to 5 minutes without stop to emulsify.
4 pour batter into deep bowl. add eggs and combine with electric mixer. add chocolate chips and combine with mixer.
5 pour batter into greased baking pan. evenly sprinkle kosher salt over top of batter. bake until slightly firm on top and edges pull away from the sides of the pan for 20 to 25 minutes.
6 allow to cool slightly and cut into 8 pieces. eat while warm. store in refrigerator or freeze. peanut butter bars are still delicious when they are eaten slightly cold.
Total Time: 1 hr 20 mins
Preparation Time: 20 mins
Cook Time: 1 hr
Ingredients
Servings: 4
1/2 tablespoon olive oil
1/2 tablespoon chopped garlic
1 (16 ounce) can tomato sauce
1/2 cup water
1/4 cup vinegar
1 large onion, thinly sliced
3/8 lb dried brown lentils
1/2 lb elbow macaroni (or any other compact pasta shape) or 1/2 lb ditalini (or any other compact pasta shape)
2 cups long-grain rice
3 cups water
2 cinnamon sticks
3 cardamom pods
1/2 teaspoon whole cumin seed
1/2 teaspoon whole coriander seed
4 1/2 tablespoons olive oil
salt
ground black pepper
Recipe
1 for the tomato and garlic sauce: pour olive oil into a medium-sized saucepan set over medium heat. add garlic and cook until fragrant, about 30 seconds. add the tomato sauce. simmer until slightly thickened, about 10 minutes. add the water and vinegar, and turn the heat to high. when it starts to boil, immediately turn off the heat. transfer to a medium-sized bowl, season with salt to taste, and set aside.
2 for the koshary: pour one tablespoon of olive oil into a large, heavy skillet set over medium-high heat. when shimmering, add onion and stir well. once coated in the oil, reduce heat to low and cook until heavily caramelized, about 45 minutes to an hour. stir often.
3 meanwhile, preheat the oven to 350°f also, fill a medium-sized pot with water, salt heavily and bring to a boil over high heat. cook the pasta until al dente, then remove to a bowl with a strainer. toss with 1 tbsp olive oil.
4 bring water back to the boil. add the lentils, and then reduce heat to medium-low. simmer until cooked, but still al dente, about 15 minutes. drain lentils and set aside to cool.
5 pour two tablespoons of olive oil into a dutch oven set over medium heat. add the cinnamon sticks and stir until fragrant. add the cardamom, cumin, and rice. stir well; cook until the spices are aromatic and the rice is mostly opaque. add water. bring to a boil, stir well and cover. place in the oven and cook for 13 minutes. if done, fluff with a fork, and season with salt to taste.
6 place a skillet over medium-high heat. add 1/2 tablespoon of oil. when shimmering, add the pasta. let it cook undisturbed for about a minute, or until it begins to get brown and a little crusty on the bottom. toss well, and cook until it is toasty and slightly chewy. transfer pasta to a bowl.
7 add another 1/2 tablspoon of oil to the pan. when shimmering, add the lentils and cook them until they are slightly toasted, about 30 seconds a side. transfer them to another bowl.
8 scoop out some rice onto a plate. top with a scoop of pasta, lentils, tomato sauce, and some of the caramelized onions.
1 bring cream to simmer in small saucepan over high heat. off heat, stir in espresso and powdered sugar; transfer mixture to medium bowl and cool slightly. whisk in mascarpone until smooth. cover with plastic wrap and refrigerate until ready to use.
Total Time: 1 hr 30 mins
Preparation Time: 30 mins
Cook Time: 1 hr
Ingredients
Servings: 10
2 lbs ground turkey
3 tablespoons olive oil, basil infused if available
1 1/2 cups onions, chopped
8 garlic cloves, minced
2 (15 ounce) cans kidney beans
2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
1 teaspoon dried sage
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 bay leaf
1/2 teaspoon black pepper
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 cups low sodium chicken broth
Recipe
1 in a large pot, begin browning ground turkey. as the turkey begins to brown, add onions and garlic and continue to stir until turkey is fully browned. do not drain.
2 add tomato paste and stir until fully incorporated. add tomato sauce and stir again.
3 slightly rinse kidney beans (does not have to be fully cleaned) and add to pot. pour in chicken broth and stir again.
4 add spices to pot (basil, oregano, sage, marjoram, thyme, rosemary, pepper, and bay leaf) and stir until all ingredients are equally mixed. add olive oil and stir again.
5 bring to a boil and immediately turn temperature down to low. allow chili to simmer for 1 hour to 1 1/2 hours.
6 chili will be very hot so allow to cool before consuming. remove bay leaf before serving.
7 after cooling, chili can be divided into containers and frozen up to 3-4 months. (to cook from frozen, allow chili to defrost about 30 minutes and warm in microwave until reaching desire temperature.).
Total Time: 50 mins
Preparation Time: 20 mins
Cook Time: 30 mins
Ingredients
2 cups cooked black beans, rinsed and drained (canned is fine)
1 cup medjool dates, pitted (about 20 large dates)
3 tablespoons oil or 3 tablespoons melted butter
1/2 teaspoon baking soda
1 tablespoon vanilla extract
1/4-1/2 cup unsweetened cocoa powder
3 extra-large eggs
Recipe
1 preheat oven to 350 f degrees. generously grease 8" by 8" baking pan.
2 in food processor, place dates, 2 cups black beans, and oil or butter and puree until smooth.
3 add baking soda, vanilla, and 1/4 cup cocoa powder and puree until completely smooth.
4 taste and add additional cocoa powder, one tablespoon at a time, pureeing and taste testing after each addition, as desired. taste testing is necessary because dates often vary in sweetness. (i use 1/2 cup cocoa powder because i prefer my brownies to taste like dark chocolate.) mixture should taste deeply fudgy and chocolaty and not taste like black beans, dates, or overly sweet. mixture should taste like rich dark chocolate but not bitter. allow food processor to blend for 3 to 5 minutes without stop to emulsify.
5 pour batter into deep bowl. add eggs and combine with electric mixer.
6 pour batter into greased baking pan. bake until slightly firm on top and edges pull away from the sides of the pan for 30 minutes.
7 allow to cool slightly and cut into 6 pieces. eat while warm. store in refrigerator or freeze. brownies are still delicious when they are eaten slightly cold.
Total Time: 1 hr 20 mins
Preparation Time: 1 hr
Cook Time: 20 mins
Ingredients
Servings: 2
1 (16 ounce) package extra firm tofu
1/3 cup tamari or 1/3 cup soy sauce
1/3 cup teriyaki sauce
2 tablespoons mirin or 2 tablespoons vinegar, sweetened with
1 teaspoon sugar
1 (5 ounce) package shake-n-bake, original flavour
nonstick cooking spray
Recipe
1 wisk together tamari (or soy sauce), teriyaki, and mirin (or vinegar/sugar) set aside.
2 cut tofu into 1/2 inch slices and then each slice into half lengthwise to get "fingers." if making "nuggets", cut tofu into 1 inch cubes. place cubes or fingers into tamari marinade and place in fridge for at least an hour. (the longer you leave it, the more intense the flavour -- sometimes i make this ahead the night before and let it sit in the fridge overnight)
3 after marinating, preheat oven to 400 degrees.
4 remove tofu from marinade and shake off excess marinade. place shake 'n bake mix in shallow dish or plate and coat each piece of tofu with the crumbs making sure to coat all sides. (press the tofu down into the mix to make sure it sticks well)
5 place breaded tofu on a cookie sheet that has been sprayed lightly with non-stick cooking spray and bake in oven for 10 minutes, flip tofu, then bake another 10 or until golden and crispy.
6 serve with bbq sauce, ranch, marinara, teriyaki or any other sauce you desire! :).
1 head romaine lettuce, chopped, washed in ice cold water and spun very dry
1 small head radicchio, shredded, washed in ice cold water and spun very dry
4 ounces genoa salami, finely chopped
4 ounces sliced provolone cheese, thinly sliced into strips
15 ounces canned garbanzo beans, rinsed and drained
1/4 red onion, thinly sliced vertically
1 pint grape tomatoes, washed, cut in half lengthwise
1 tablespoon thinly sliced fresh basil
Recipe
1 pour dressing ingredients into a screw-top glass jar and shake until well-combined.
2 toss lettuce and radicchio with dressing to coat; reserve extra dressing. mound greens on plates and top with salami, cheese, beans, onion, tomatoes and basil. drizzle with leftover dressing or serve remainder on the side.
Total Time: 40 mins
Preparation Time: 25 mins
Cook Time: 15 mins
Ingredients
1 (16 ounce) can black beans, drained
1 (14 ounce) can vegetarian refried beans
2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon minced garlic clove (about 1 clove)
12 flour tortillas, soft taco size
6 scallions, chopped (optional)
2 tomatoes, chopped (or 1 14 oz. can diced tomatoes drained)
1 cup shredded cheddar cheese
salsa, for serving
low-fat sour cream, for serving
Recipe
1 preheat oven to 400. combine black and refried beans in a saucepan, and add the chili powder, cumin and garlic. simmer for 5 minutes. mash the bean mixture into a thick puree (i use a potato masher right in the pan).
2 on a plate, lay a tortilla flat and place 2 tablespoons of the bean mixture in the center of the tortilla. top with some scallions, tomatoes and cheese. roll up into a tube shape and place into a 9x13-inch baking pan, seam side down. repeat until you've used all the tortillas and/or bean mixture.
3 bake the burritos until they are browned, about 15 minutes. top with salsa and/or sour cream as desired.
1 (4 ounce) can water chestnuts (optional for crunch)
1 1/2 cups sugar
1 3/4 cups vinegar (according to taste ( , cider or wine vinegar)
2 cups salad oil (or adjust to taste if want less oil)
4 tablespoons water
3 teaspoons garlic granules or 2 fresh garlic cloves
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1 tablespoon parsley flakes
Recipe
1 drain the canned beans and place in large bowl.
2 cut the red onion (can use but it is stronger) into slices, then separate into rings.
3 cut the bell pepper into medium thin rings.
4 *add optional pimentos if you are going to add them (for color).
5 *add optional sliced water chestnuts if you are going to add them (for crunch).
6 make dressing by combining dressing ingredients in the following manner.
7 with wire whisk or in food processor,.
8 mix sugar and oil and process or beat in by hand until sugar is dissolved in oil. then add vinegar as the processor is going and add add garlic, salt and pepper.
9 pour dressing over salad.
10 taste and adjust for balance of sweet/sour, add a little oil or water as needed if too strong.
11 sprinkle dried parsley over the finished salad. it will soak into the dressing.
12 let marinate and blend in refrigerator. it really gets good when it is refrigerated and sits overnight but can be eaten sooner.
13 this is a great dish to accompany picnic foods.
1/2 cup cold butter, cut into 1/2-inch cubes (1.2 cm)
3 tablespoons ice water
3 eggs
3/4 cup granulated sugar
1 tablespoon all-purpose flour
1 lemon, zest of, finely grated
1/2 cup fresh lemon juice (about 3 lemons)
1/4 cup fresh lime juice (about 2 limes)
Recipe
1 a. pastry:
2 combine flour, cornstarch, sugar, and salt by pulsing in a food processor or stirring in a large bowl.
3 add cubed butter and process or use a pastry blender to cut in until crumbly. with the motor running add ice water and process just until it comes together. alternately, drizzle flour mixture with water and stir with a fork until it becomes a ragged dough. bring together and shape into a disk.
4 wrap dough in plastic wrap and refrigerate for 15 minutes.
5 press into a 9-inch (23 cm) flan pan, and refrigerate for 15 minutes.
6 prick all over with a fork, line with foil, then fill with dried beans or pie weights.
7 bake for 20 minutes at 400 degrees, remove paper and beans, prick if puffed and bake 5 minutes longer or until lightly golden. do not overbake. remove from oven.
8 reduce oven to 350f (180c).
9 b. filling:
10 whisk eggs until creamy. add sugar and flour and whisk until smooth. gradually whisk in lemon and lime juices, then lemon peel.
11 pour into baked pie shell, place pan on a shallow rimmed baking sheet and bake for 20 minutes or until filling is slightly puffed and barely set (may still wobble slightly in centre). cool completely.
Total Time: 50 mins
Preparation Time: 30 mins
Cook Time: 20 mins
Ingredients
Servings: 6
cooking spray
500 g potatoes
400 g garbanzo beans
1/2 cup red lentil
2 spring onions
2 slices rindless bacon
1/4-1/2 tablespoon chili sauce
1 tablespoon coriander
1 tablespoon parsley
1/4 teaspoon black pepper
1/4 cup corn flake crumbs
Recipe
1 peel potatoes; cut and place into boiling water in saucepan; boil for 10 minutes.
2 add red lentils to potatoes in water for 3 minutes; drain.
3 return to pan, add garbanzo beans (drained chickpeas if using canned) and mash and add black pepper.
4 oil spray fry pan (or use 2 teaspoons stock) and sauté green onions (spring onions), bacon, garlic and chili sauce for about 4 minutes; add coriander and parsley.
5 add bacon mixture to mashed mixture; combine well.
6 note: taste at this point and adjust to your liking; no use continuing if you don't like the taste or texture at this point.
7 with 1/2 measure cup, take up combined mixture into hands and roll onto cornflake crumbs (on flat tray) like small sausages.
8 note: if you place mixture between hands (that look like they are praying), roll back and forth to make it easier to evenly roll; tap both side to square out.
9 place on flat plate, cover and refrigerate at least 30 minutes.
10 note: make sure croquettes are nicely covered all over.
11 preheat oven 210°c; place baking paper on flat tray; place croquettes and lightly oil spray one side.
12 bake for 10 minutes, turn, lightly oil spray and bake for another 10 minutes.
13 enjoy! serve with any sauce you enjoy! we like tzatziki!
Total Time: 36 mins
Preparation Time: 30 mins
Cook Time: 6 mins
Ingredients
2 teaspoons canola oil
1 (20 ounce) bag simply potatoes diced potatoes with onion
1 (15 ounce) can black beans, rinsed and drained
1/2 cup corn kernel
1 (4 1/2 ounce) can green chilies
1/2 cup green onion, greens and whites chopped
1/2 cup fresh cilantro, chopped
4 large flour tortillas (burrito size)
4 tablespoons extra virgin olive oil
2 ripe hass avocadoes
1 teaspoon lemon juice
1 tablespoon fresh cilantro, chopped
2 garlic cloves, crushed
1/8 teaspoon pepper
fresh cilantro, chopped
salsa (mild, medium or hot, to taste)
Recipe
1 to make chimichanga filling:.
2 preheat oven to broil.
3 heat canola oil in a large non-stick skillet over medium heat. add simply potatoes diced potatoes with onion. stir to coat the potatoes with the canola oil. cover with a tight fitting lid and cook for 15 minutes. stir well every 3 minutes, then replace lid.
4 line the counter-top with 2 or 3 layers of paper towels. when simply potatoes are golden brown, remove from heat. lay out simply potatoes on top of the paper towels. allow to cool for 5 or 10 minutes.
5 meanwhile, in a large mixing bowl, combine black beans, corn, green chilies, green onions and 1/2 cup fresh cilantro. stir in simply potatoes.
6 to assemble chimichangas:.
7 prepare a cookie sheet with non-stick cooking spray.
8 scoop 1 cup of black bean-potato filling into the center of a tortilla. fold in both sides of the tortilla to partially cover the filling. then, roll up the tortilla from one end to the other, locking in the sides. place chimichanga seam side down on the cookie sheet. repeat with the remaining tortillas.
9 brush tops of chimichangas with olive oil. broil on middle rack of oven for 3 minutes, until crisp and lightly browned.
10 remove chimichangas from oven and turn over. brush with olive oil and return to the oven. broil on middle rack of oven for another 3 minutes, until this side is crisp and lightly browned.
11 to make guacamole:.
12 scoop flesh from avocados into small mixing bowl. mash together with lemon juice, cilantro, garlic and pepper.
13 sprinkle 4 dinner plates with fresh cilantro. place chimichangas on top of cilantro. serve with a dollop of salsa and guacamole on top of each chimichanga.
Total Time: 5 hrs 10 mins
Preparation Time: 10 mins
Cook Time: 5 hrs
Ingredients
2 cups dry pinto beans, washed
1 large onion, chopped
5 garlic cloves, smashed
1 cup extra virgin olive oil
1 tablespoon garlic salt
1 cup monterey jack cheese
Recipe
1 1. in a colander wash and scrub dried beans picking out any funny looking ones and/or stones.
2 2. transfer beans to a large pot. boil beans at a hard roll for 15 minutes. drain into a colander and rinse again with cold water. this will help remove some of the gas causing substances that beans posses.
3 3. after curing the beans cover and simmer for 4 hours.
4 4. once the beans and water have turned a deep reddish color remove from heat and let stand while you prepare your pan.
5 5. in a large frying pan heat the olive oil and throw in the chopped onion and smashed garlic. allow to cook till the onions and garlic start to caramelize.
6 6. with the onions and garlic still hot, turn the burner to low and use a large slotted spoon to begin transferring the beans from the pot to the frying pan, spooning the beans over the onions and garlic. save the bean broth for later.
7 7. after as many of the beans have been transferred to the pan sprinkle with the garlic salt and stir with a wooden spoon.
8 8. once the beans have absorbed the oil and start to look milky, smash them with a potato masher. don't worry if the beans look dry and pasty.
9 9. once the beans are smashed start spooning them to the sides of the pan creating a ring. it should resemble a large doughnut.
10 10. give the bean broth a good stir and in the center of the bean ring pour the remaining bean broth (or as much as the pan will allow) into the empty spot.
11 11. with the wooden spoon begin cutting the smashed beans so the liquid can river through them continue cutting till the beans and broth are creamy and well combined.
12 12. allow beans to simmer till the desired consistency is achieved. garnish with the jack cheese and serve warm as a side dish or spoon into grilled tortillas as a satisfying snack the whole family will love.
13 serve with your favorite tortilla chips or make your own by cutting tortillas with a pizza cutter and placing each triangle into hot canola oil. remove from oil and sprinkle with salt to taste.
1 (12 ounce) jar peach salsa (like trader joe's spicy, smoky, peach salsa or another fruity, tomato-based salsa)
1 teaspoon cumin
nonfat sour cream (optional)
cilantro, chopped (optional)
lime wedge (optional)
Recipe
1 pour about half of the rinsed and drained beans into a blender. add around half of the broth, half of the salsa, and half of the cumin (no need to be exact). blend until mixture is smooth and fully pureed, and then transfer it to a large container with a lid.
2 repeat blending process with remaining ingredients (excluding optional toppings, of course). add that batch to the container, and give the mixture a good stir.
3 cover and refrigerate for at least 1 hour (several hours is best), to allow soup to thicken and flavors to blend.
4 once you're ready to serve, stir soup thoroughly. (soup may separate in the fridge -- this is okay!) transfer soup to a pot or microwave-safe bowl, and heat on the stove or in the microwave until desired temperature is reached. if you like, top each serving with a dollop of sour cream, a sprinkle of cilantro, and/or a squeeze of lime. mmmm!
marinade (about 1 or 1 1/2 cups of any store-bought or homemade variety)
Recipe
1 first of all, make sure you have the water-packed tofu, not the silken tofu that comes in the aseptic boxes.
2 heat a non-stick pan or a very well-seasoned cast-iron pan over medium heat, if you have an electric stove, or low to medium-low on a gas stove. cut your tofu in half lengthwise. place it between paper towels or clean dish towels and press gently (hard enough to get some of the moisture out but not hard enough to squish it). cut into about 16 triangles or strips.
3 add the tofu pieces to the pan. leave plenty of room around each piece (you might want to cook it in two batches). cook very slowly over low to medium heat. slow cooking is the key to ensuring the tofu doesn't stick to the pan and that the water has time to evaporate so that the tofu can brown. do not use oil. what you want to do is leach all the water out of your tofu in a dry pan. as the tofu cooks, frequently use a spatula to press down on the top of each piece. you should see some water squeezing out and sizzling in the pan.
4 when the bottom sides are firm and golden, carefully flip the pieces and repeat the same process on the other sides. they are done when they are firm and golden on both sides.
5 now that your tofu has given up most of its water, it is perfectly ready to soak up any marinade like a sponge. place the cooked tofu pieces in your marinade of choice, stir, and let sit for about half an hour. now your tofu is ready to eat or to use in a stir-fry!
6 uncooked leftover tofu should be placed in a container that has a lid, submerged in water, sealed, and stored in the fridge. try to remember to change the water every day or two until you use it. cooked tofu can be stored like any other leftovers.
Total Time: 5 mins
Preparation Time: 2 mins
Cook Time: 3 mins
Ingredients
Servings: 1
2 cups fresh chickpeas, in pods
1/3 cup water
1/2 teaspoon salt
Recipe
1 wash the chickpeas.
2 add the salt to the water.
3 heat a cast iron skillet or a griddle.
4 pour the salted water onto the skillet.
5 put the chickpeas, still in their pods, in the steaming water.
6 let steam for a few minutes, until the pods are bright green and a bit tender - test one to see if the chickpea is ready - you can even eat them raw, so they really don't need to cook much.
7 remove all the chickpeas in their pods from the skillet shell and eat as a healthy snack.
Total Time: 1 hr 10 mins
Preparation Time: 10 mins
Cook Time: 1 hr
Ingredients
Servings: 8
1 lb lean ground beef
1 lb ground turkey
1/2 cup italian breadcrumbs, separated
2 tablespoons olive oil
2 medium fresh garlic cloves, minced
1/4 cup salted butter, softened
1 (6 ounce) can tomato paste
1/4 cup sugar
1 large egg
Recipe
1 preheat oven to 350 degrees.
2 in large mixing bowl, combine beef, turkey, egg, garlic, olive oil, half of the softened butter, and sugar.
3 with clean hands, knead the ingredients together, squeezing it between your fingers, and fists, until it is completely blended and has an almost paste-like consistancy.
4 add 1/2 of the breadcrumbs, and knead again, making sure it is well blended. if it is too wet (sticks to your hands and smears, instead of lightly plopping off) add the remaining crumbs, mixing well. do not let it get too dry, though, because the turkey sucks up a lot of moisture. it still needs to be sticky.
5 using shortening or salted butter, grease a deep loaf pan, or a standard 9x9" glass brownie dish.
6 press a handful of mixture into the bottom so it is nice and dense, and continue to layer handfuls until all of the mixture is in the pan.
7 using your hands, press the top smooth and then poke numerous holes with a fork all over.
8 spoon half of the tomato paste on the the meatloaf and spread like frosting.
9 place in oven and let cook for about 45 mins, pulling it out every 15 mins to drain excess fat.
10 spoon remainder of tomato paste and "frost" the meatloaf. cook in the oven for an additional 20 mins, and then cut down the middle to check if its done. if the meat is firm and no longer pink, than it's probably done, but for safety reasons always use a thermometer to check if its 150 degrees.
11 serve with skin-on red mashed potatoes and green beans almondine, or all alone!
