Wednesday, October 24, 2018

Dorito Meatloaf

We were at Papa Murphy’s waiting on our pizza order when my son struck up a conversation with another man. The other man noticed my son wasn’t in Troop 376 (BSA) attire. He said when he was my son’s age he created this recipe. So, we are trying it. It smells really good...

Doritos Meatloaf
CindyJ (mommy_of_love1)
2 lbs. ground beef
1 egg
2 Tbsp. onion, chopped
1 1/2 C Nacho Cheese Doritos, crushed
1 C ketchup (enough to moisten mixture)
2 Tbs soy sauce
1 1/2 tsp garlic powder
2 Tbsp. Worcestershire sauce
1/4 C barbeque sauce


With clean hands, mix all ingredients together, except barbeque sauce, in a large bowl. Transfer mixture to a 5x9 loaf pan, or free form on a rimmed cookie sheet. Bake at 350 degrees for 45 minutes to 1 hour or until done. After about 35 minutes of baking, top loaf with barbeque sauce and return to oven to finish baking.

*recipe was found on-line. It sounds like what the man at Papa Murphy’s was telling my son.

Friday, August 17, 2018

Creamy Chicken and Wild Rice Soup

Adapted from Cooking Light
October 2017

This is a great recipe to adapt with leftovers.

5 bacon slices, chopped
onion, chopped
carrot, chopped
celery, chopped
1 T. thyme
1 package pre-sliced cremini mushrooms
4 garlic cloves, minced
5 cups chicken stock
4 cups greens- curly kale and/or spinach
1 t. salt
black pepper
1 cup shredded rotisserie chicken
1 cup pre-cooked wild rice
1 cup half and half or whipping cream or whole milk
1/3 cup flour to thicken (if necessary depending on amount of veggies and rice)

1. Heat Dutch oven.  Cook bacon in pan; 4 minutes or until crisp.  Remove bacon from pan and use drippings to saute onion, carrot, and celery for 3 minutes.  Add thyme, mushrooms, and garlic; saute 5 minutes.  Add chicken stock; bring to a boil.  Reduce heat, and simmer 8 minutes or until vegetables are tender.  Add kale, salt, and pepper; cook 3 minutes. Stir in chicken, rice, and spinach. 
2. Combine half and half and flour in bowl, stirring with a whisk.  Stir into souop; cook 2 minutes or until thickened. Top with bacon. 

This recipe is forgiving and wonderful in the wintertime for a quick meal.

Thai Beef Curry

Adapted from Cooking Light
October 2017

canola oil
2lbs. beef stew meat
1/2 c. beef stock
1/4 c. Thai red curry paste
2 T. fish sauce
1 T. brown sugar
yellow onion, sliced
1 can well-shaken canned full-fat coconut milk
12 oz frozen French green beans (fresh also works)
1/2 c. loosely packed fresh cilantro leaves (optional)
9oz. fresh spinach (9 cups)
3 T. fresh lime juice
brown rice or rice noodles prepared

1. In a large skilled heat oil then cook meat about 6 minutes, turning occasionally. Put meat in slow cooker. Add beef stock to skillet, stir to scrap to loosen browned bits from the skillet. Put mixture into slow cooker.  Add curry paste, fish sauce, sugar, and onion.  Cover, and cook on low until beef is very tender, about 8 hours.
2.  Before serving prepare rice or noodles. 15 minutes before serving add coconut milk and put slow cooker back to high setting. 
If using fresh green beans, put in slow cooker for approx. 12 minutes.
I use frozen green beans and cook them in the microwave then use them as a side for the kids to eat if they don't want the meat and sauce on them.
Turn the heat on the slow.
Add spinach and lime juice (and optional cilantro).  Stir gently and let spinach wilt. Serve over rice or noodles.  I liked it over the rice noodles the best. 

*Good flavor and reheats well
*Easy to double the recipe
* I want to try with some other vegetables added in at the end: broccoli, bamboo shoots, bell peppers, bean sprouts, and cabbage.  (Also, trying adding carrots in with the meat to slow cook.)

Monday, February 26, 2018

Crockpot Orange Chicken

Adapted from Averie Cooks- Slow Cooker Orange Chicken

Oil bottom of crockpot.

2 lbs boneless skinless chicken breasts, 1-inch pieces

MIX:
1/3c. cornstarch
sprinkle Kosher salt
sprinkle pepper
1c. orange marmalade
1/4c. orange juice
1/4c. low-sodium soy sauce
1T. rice wine vinegar
1t. sesame oil
1t. ginger
2t. minced garlic

Place chicken in oiled crockpot.  Pour orange mixture evenly over chicken.  Cook on low for 4 hours or high for 2 hours.

Serve over rice.

Toppings- green onions, sesame seeds, orange slices


(Does not reheat well.)

Crockpot Tacos

Adapted from Vegan in the Freezer- Slow Cooker Chipotle Tacos

Put everything in the crockpot on low for 3 hrs or high for 1 1/2 hrs.

2 cans pinto beans
1 small bag frozen corn
3 chipotle peppers in adobo sauce, chopped
6oz tomato paste
1 can diced tomatoes
2T. chili powder
1T. cocoa powder
1T. cumin
1t. cinnamon


Put in hard or soft shell tacos and use toppings- cheese, lettuce, avocado, sour cream.
Use leftovers on baked potatoes!

Budda Bowl

Adapted from Mind Over Much- One Pan Healthy Sheet Pan Dinners!

Cook quinoa (or brown rice).

Veggies to Roast:
Chickpeas (a can or cooked)
Brussels sprouts, halved
Sweet potato, cubed
Onion, wedged

Put on foil lined baking sheet, drizzle with oil and toss then sprinkle with paprika, garlic powder, salt & pepper.
Bake at 400 degrees for 40 min.

Make dressing: (THIS MAKES THE MEAL!)
1c. hummus
1 T. Dijon mustard
1 T. maple syrup or honey
juiced lemon (or 1 T. lemon juice)
4T. water for consistency
sprinkle Kosher salt
sprinkle black pepper


Assemble- quinoa, roasted veggies, and topped with dressing

Topping suggestions- avocado and/or mango

Teriyaki Bowl

Adapted from Yup It's Vegan- Teriyaki Cauliflower Rice Bowls

Make brown rice. Mix in sauteed garlic and ginger, if desired.

Bake cubed sweet potatoes for 45min at 400 degrees.  Sweet potatoes can be tossed in teriyaki sauce and sriracha or any other spices.

Saute or microwave cauliflower.

Cook frozen edamame.

Saute corn.

Slice avocado.

Dice green onion.

Top with sesame seeds and Teriyaki sauce.

Easily adaptable.  A great teriyaki sauce makes this dish amazing.  Easy to serve to a large group.

Fast Vegan Chili

Adapted from Minimalist Baker- 5-ingredient Sweet Potato Black Bean Chili

Onion
2 sweet potatoes, cubed
16oz jar salsa
15oz can black beans, rinsed
2c. broth
2 c. water
Desired spices- 1-2T. chili powder, 1T. cumin, 1/2 t. cinnamon

Can saute onion, if time and desired.  Dump everything else in, stir, and simmer until potatoes are cooked.  Or dump into the crockpot on low until ready to eat.

Toppings: avocado, red onion, tortilla chips, lime

Fast Bars

Adapted from Genius Kitchen- No-Bake Rice Krispies Peanut Butter Granola Bars

 Melt on stove or in the microwave:
1c. peanut butter
1c. honey
1c. brown sugar

Mix
3 c. Rice Krispies
3 c. Quick Oats
2t. vanilla
sprinkle of Kosher salt

Pour melted peanut butter mixture over the cereal mixture and stir.  Press into a 9 by 13 pan. Sprinkle toppings over and press down.  (Chocolate chips!)  Put in fridge. 

Easy Vegan "Meat"

Adapted from Oh She Glows- Ultimate Green Taco Wraps

Ingredients:
1c. uncooked French green lentils (Not red, too mushy)
1c. walnuts

Spices-
For a Mexican Meal
2-3T. Penzeys Bold Taco seasoning
or
2t. each of cumin, chili powder, oregano

For an Italian Meal
2-3T Penzeys Italian seasoning
or
2t. each of minced garlic, thyme, oregano, basil


Rinse lentils and add to pot then cover with water and a sprinkle of salt.  Cover and bring to a boil then reduce heat to medium to simmer for 20 minutes or until tender.  Drain water.  Cool lentils.

 In the food processor, add 1c. cooled lentils (you will have some lentils leftover), 1c. walnuts, and seasonings.  Pulse to combine.  (DO NOT OVER PULSE.  It will turn to mush.) Pulse until it looks like ground meat.

I have used this in tacos, burrito bowls, topping spaghetti, lasagna, and topping Zuppa Toscana soup.



Green Rice

This is my version of Cookie + Kate's green rice.

Ingredients:
oil
1 1/2 c. long grain brown rice
3 cups broth
2 handfuls of spinach
2-3 peppers (poblano or serrano or jalapeno or combination)
1-2 T. minced garlic
sprinkle of Kosher salt

In the food processor or blender, puree spinach peppers, garlic, and a sprinkle of salt.  (I just pack the food processor full of spinach after putting the sliced peppers on the bottom.)
Rinse rice.
Heat a few table spoons of oil in the bottom of a heavy pan with a lid.  Add the rice and stir.  Lightly brown the rice for about 10 minutes.  Put green puree in with the rice and stir then let simmer for 5 to 10 minutes.  Add broth, cover pot, bring to a boil, cover and reduce heat.  Simmer until liquid is absorbed. It is DECEIVING.  I tilt the pot to see through the clear lid how much liquid is left to be absorbed. It takes about 60-75 minutes for mine to be cooked completely.

Remove from heat.  Stir and top.

Topping ideas:
Baked, spiced sweet potato chunks
Black beans
Avocado
Salsa verde
Cheese
Sour cream
Pepitas (green pumpkin seeds)