Good Food Every Day

California Melt

Ingredients

4 slices whole-grain bread, lightly toasted
1 avocado, sliced
1 cup sliced mushrooms
1/3 cup sliced toasted almonds
1 tomato, sliced
4 slices Swiss cheese

Directions

Preheat the oven broiler.
Lay the toasted bread out on a baking sheet. Top each slice of bread with 1/4 of the avocado, mushrooms, almonds, and tomato slices. Top each with a slice of Swiss cheese.
Broil the open-face sandwiches until the cheese melts and begins to bubble, about 2 minutes. Serve the sandwiches warm.

GIANT STRAWBERRY CINNAMON ROLL CAKE
Yield: 8-10 SERVINGS total time: 3 HOURS OR SO

INGREDIENTS:

FOR THE DOUGH:
1 package active dry yeast (about 2 1/4 teaspoons)
3/4 cup warm non-fat milk (heated to about 120 degrees, about 45-60 seconds in the microwave)
1/3 cup + 1/2 teaspoon granulated sugar, divided
3 tablespoons unsalted butter, softened
1/2 teaspoon salt
1 egg
3 - 3 1/4 cups all-purpose flour, plus more for dusting
Paddle attachment & dough hook for your mixer

FOR THE FILLING:
5 tablespoons butter, softened
2/3 cup brown sugar
1 tablespoon cinnamon
2 tablespoons flour
1/4 teaspoon salt
1 1/2 cups diced fresh strawberries (about 3/4 pound)
1 tablespoon cornstarch
1 teaspoon sugar

FOR THE FROSTING
2 tablespoons butter, melted
2 ounces cream cheese, very soft
1 1/2 cups powdered sugar
Pinch salt
1 teaspoon vanilla extract
2-4 teaspoons fresh lemon juice or milk

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1-Pot Vegetable Green Curry
Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes

Ingredients

*US Customary
GREEN CURRY

1/2 cup canned light coconut milk (reserve the rest of the can for adding to the curry later)
5-6 Tbsp green curry paste (add more for spicier, more intense curry, less for milder curry // or sub store-bought)
2 cups chopped shiitake, cremini, or button mushrooms
1 large red or yellow bell pepper, sliced and halved (bite-size slices)
2 14-oz cans light coconut milk (this includes the amount you used in step 1 — you need 2 14-oz cans coconut milk total as the original recipe is written)
1 cup vegetable broth
4-5 makrut lime leaves (optional)
1 stalk lemongrass, halved (optional)
1 cup bamboo shoots, rinsed and drained (or other sturdy vegetable of choice such as broccoli or cabbage)
1-2 Tbsp coconut aminos (or sub salt or tamari to taste)
1-2 Tbsp coconut sugar, palm sugar, or maple syrup
1 handful fresh basil or mint (or 1-2 tsp barley grass juice powder optional for richer color)
1 cup snap peas, snow peas, or green peas

FOR SERVING optional

White rice, Brown rice, Quinoa, or Cauliflower rice
Protein of choice (such as tofu, tempeh, chicken, or shrimp)
Fresh basil or mint
Lime wedges
Chili garlic sauce or sriracha

*Metric
GREEN CURRY

120 ml canned light coconut milk (reserve the rest of the can for adding to the curry later)
75-90 g green curry paste (add more for spicier, more intense curry, less for milder curry // or sub store-bought)
140 g chopped shiitake, cremini, or button mushrooms
1 large red or yellow bell pepper, sliced and halved (bite-size slices)
2 400-ml cans light coconut milk (this includes the amount you used in step 1 — you need 2 14-oz cans coconut milk total as the original recipe is written)
240 ml vegetable broth
4-5 makrut lime leaves (optional)
1 stalk lemongrass, halved (optional)
131 g bamboo shoots, rinsed and drained (or other sturdy vegetable of choice such as broccoli or cabbage)
15-30 ml coconut aminos (or sub salt or tamari to taste)
15-30 ml coconut sugar, palm sugar, or maple syrup
1 handful fresh basil or mint (or 1-2 tsp barley grass juice powder optional for richer color)
85 g snap peas, snow peas, or green peas

FOR SERVING optional

White rice, Brown rice, Quinoa, or Cauliflower rice
Protein of choice (such as tofu, tempeh, chicken, or shrimp)
Fresh basil or mint
Lime wedges
Chili garlic sauce or sriracha

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Tabbouleh Salad
Yield: 4-6 servings

Ingredients

⅓ cup fine bulgar, uncooked
boiling water
⅓ cup extra-virgin olive oil
3 tablespoons lemon juice, freshly squeezed
1 clove garlic, grated
½ teaspoon salt
3 bunches fresh parsley (curly), finely chopped
¼ cup fresh mint, finely chopped
1 medium English cucumber, finely diced
2 roma tomatoes (firm), diced
2 green onions, finely chopped


Instructions

In a medium to large mixing bowl, add bulgur and slowly pour in boiling water. The boiling water should cover the bulgar about 1 inch. Let it soak for 20-30 mins until all the water is absorbed and the bulgur is tender.
In another mixing bowl, add olive oil, lemon juice, garlic, and salt. Mix well until smooth. Stir in cooked bulgur and set aside for another 10 minutes to infuse all the flavor.
In a large mixing bowl, combine parsley, mint, cucumber, tomato, and green onions. Add the bulgur mixture and toss well.
Serve immediately. You can chill the tabbouli salad in the fridge and serve as is or as a topping in a shawarma.

How to store: Seal the leftover tabbouleh in an airtight container in the fridge for up to 3-4 days.


Recipe Variations

Make a quinoa tabbouleh salad. Although this is not traditional, it is a nice wheat-free and gluten-free option and a great way to add some extra protein to your diet.
Add chickpeas. This is especially handy for meal prep! Rinse and drain a can of chickpeas to stir into the tabbouleh for extra plant-based protein and fiber.
Make a Mediterranean version. For a Greek or Turkish-style salad, serve your tabbouleh with feta cheese, kalamata olives, and roasted red peppers.

Raspberry Rose Coffee Cake
Prep Time: 1 hour Cook Time: 50 minutes Total Time: 1 hour 50 minutes Yield: 12-14 slices

Ingredients

STREUSEL
1/4 cup (33g) all-purpose flour
1/4 cup (112g) packed brown sugar
1/2 teaspoon cinnamon
2 tbsp (28g) unsalted butter, melted

FILLING
8 oz (226g) cream cheese, room temperature
1/4 cup (52g) sugar
1 large egg white
1/4 tsp rose water
1/2 tsp vanilla extract
1 cup (115g) raspberries, cut in half
Pink gel icing color

COFFEE CAKE
1 1/2 cups (195g) all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup (112g) unsalted butter, room temperature
3/4 cup (155g) sugar
6 tbsp (86g) sour cream
5 tbsp (ml) milk
1 large egg
1 large egg yolk
1 1/2 tsp vanilla extract
1 cup (115g) raspberries, cut in half

GLAZE
3/4 cup (86g) powdered sugar
1–2 tbsp milk
1/2 tsp vanilla extract
1/8 tsp rose water
Pink gel icing color

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Spinach, Mushroom and Cottage Cheese Crêpes
PREP TIME 10 mins COOK TIME 30 mins COURSE Breakfast SERVINGS 8

INGREDIENTS

Filling
1 cup cottage cheese
2 cups fresh spinach leaves
1 package sliced crimini mushrooms (8 oz)
1 tsp nutmeg
1/4 tsp salt
1/4 tsp pepper

Crêpes
1/2 stick unsalted butter
2 cups flour
21 oz milk
4 eggs
1/8 tsp salt

INSTRUCTIONS

Add the mushrooms to simmering basket of Thermomix® and fill the mixing bowl with 2 oz water. Steam on varoma setting for 4 minutes, then transfer to the mixing bowl after emptying the water and sauté on varoma setting for 4 minutes.
Add the spinach and cook for 2 minutes on varoma setting.
Add the cottage cheese and transfer to a mixing bowl.
Add the crepe ingredients and mix on speed 4 for 30 seconds. Let batter rest for 20 minutes.
Heat a cast iron skillet on medium heat and grease with butter.
Pour about 1/3 cup batter in the middle and swirl around the pan until set.
Cook for 1 minute, until bubbles form in the middle, then turn over carefully with a heat resistant spatula.
Top with spinach, mushroom, cheese filling and fold over twice.
Serve hot.

Portobello Vegan Beef(less) Stew
Prep Time 20 minutes Cook Time1hour Total Time 1 hour 20 minutes Servings 6

Ingredients
US Customary

2 tablespoons olive oil
1 pound portobello or cremini mushrooms, cleaned and roughly chopped
1 large onion, diced
2 medium celery stalks, chopped
2 medium carrots, sliced
3 garlic cloves, minced
¼ cup all-purpose flour
4 cups vegetable broth
2 pounds red potatoes, cut into 1 to 2 inch chunks
2 tablespoons fresh thyme leaves
2 tablespoons finely chopped fresh rosemary
1 cup dry red wine
2 tablespoons tomato paste
1-2 teaspoons Marmite (optional, but highly recommended for savory flavor)
½ teaspoon liquid smoke, or to taste (optional)
Salt and pepper to taste

Metric

29.57 ml olive oil
453.59 g portobello or cremini mushrooms, cleaned and roughly chopped
1 large onion, diced
2 medium celery stalks, chopped
2 medium carrots, sliced
3 garlic cloves, minced
31.25 g all-purpose flour
946.35 ml vegetable broth
907.18 g red potatoes, cut into 1 to 2 inch chunks
29.57 g fresh thyme leaves
29.57 g finely chopped fresh rosemary
236.59 ml dry red wine
29.57 g tomato paste
4.93 g Marmite (optional, but highly recommended for savory flavor)
2.46 ml liquid smoke, or to taste (optional)

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Spring Minestrone Soup with Lemon Whipped Ricotta
Yield: 6 servings Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes

Ingredients

2 tablespoons unsalted butter
2 leeks, cleaned, trimmed and thinly sliced into half moons
4 cloves of garlic, minced
2 tablespoons minced fresh oregano
6 cups vegetable stock
2 cups diced zucchini
2 cups diced asparagus
2 cups frozen peas
1 (14 ounce) can white beans, drained and rinsed
1/4 cup minced parsley
8 ounces small shaped pasta, cooked
1/2 lemon, juiced and zested
1 cup ricotta
Kosher salt, to taste
Black pepper, freshly cracked, to taste

Instructions

Add butter to a soup pot and set over medium high heat.
When the butter is melted add the leeks and cook for 5 minutes.
Add garlic and oregano and saute for a minute.
Pour in the vegetable stock and bring to a boil.
Add in the zucchini, asparagus, peas and white beans. Cook for 5 minutes to just soften the vegetables.
Turn off the heat and stir in parsley, cooked pasta and lemon juice.

Using a mixer, blend ricotta cheese with lemon zest until fluffy, about 1 minute.
Season soup with kosher salt and pepper.
Serve soup with a dollop of whipped ricotta on top.

Ramen Noodle Salad
Serves 2 | Prep Time: 10 Mins | Cook Time: 2 Mins | Total Time: 12 Mins

Ingredients:

1 pack instant ramen, discard the seasoning packet
1 cup shredded cabbage
1/4 cup shredded purple cabbage
2-inch carrot, peeled and cut into matchstick strips
Chopped scallions
1/4 teaspoon white and black sesame seeds

Dressing:

1 1/2 tablespoons Japanese ponzu
1 tablespoon Thai sweet chili sauce
1 tablespoon honey
1/2 teaspoon sesame oil
1/4 teaspoon white and black sesame seeds

Method:

Bring water to boil and cook the ramen for about 2 minutes or until al dente. Drained and set aside, let cool. Mix all the ingredients of the Dressing in a small bowl, set aside.

Transfer the ramen to a salad bowl and toss with the shredded cabbages, carrot and the Dressing with a salad tong. Garnish with chopped scallions and sesame seeds. Serve cold.

POTATO PANCAKES STUFFED WITH BACON, MUSHROOMS, AND ONION
Serves 4

INGREDIENTS

For the stuffing:
1 tablespoon vegetable oil
2 slices bacon
2 large onions, diced
6 white mushrooms, thinly sliced
1 teaspoon kosher salt
Freshly ground black pepper

For the pancakes:
5 to 6 medium russet potatoes (about 2 pounds), scrubbed clean
1 large egg
1 tablespoon dry bread crumbs
Kosher salt and freshly ground black pepper
1 to 2 tablespoons vegetable oil
1/2 cup sour cream, for garnish

PREPARATION

1. To make the stuffing: Preheat the oven to 250°F. Heat the oil in a large skillet over medium-low heat. Add the bacon and fry until it is cooked through but still a little pink and soft. Remove the bacon from the skillet (leave the oil and fat in the skillet) and, when cool enough to handle, chop it fine.
2. While the skillet is still hot, add the onions and place over low heat. Cook, stirring frequently, about 2 minutes. Add the mushrooms and bacon and raise the heat to medium. Season to taste with salt and pepper: Cover the skillet and cook for 15 minutes. Transfer the stuffing to an ovenproof dish and keep warm in the oven.
3. Meanwhile, make the pancakes: Grate the potatoes on the large holes of a box grater or with the grating disk of a food processor. Roll the potatoes in a clean kitchen towel and wring out any excess moisture. Transfer the potatoes to a bowl and stir in the egg, bread crumbs, and salt and pepper to taste.
4. To cook the pancakes, pour the oil into the skillet and place over medium heat. When the oil is very hot but not smoking, pour a scant 1/4 cup of batter and spread it out with a spatula until it is about 6 inches in diameter. Cook until the bottom is golden brown, about 3 minutes, then flip and cook the other side until browned and the pancake is slightly crispy, about 3 minutes more. Transfer the pancake to a plate and place in the oven to keep warm. Repeat until all the batter is used.
5. To serve, place 1/4 cup of the stuffing mixture on each pancake and then fold over. Put a dollop of sour cream on the side.