recipecommunity | Entries tagged with main dish

San Francisco Pork Chops
Prep: 20 min. Cook: 7-1/2 hours Makes 4 servings

Ingredients

4 bone-in pork loin chops (8 ounces each)
1 tablespoon canola oil
1 garlic clove, minced
1/4 cup soy sauce
1/4 cup red wine or chicken broth
2 tablespoons brown sugar
1/4 teaspoon crushed red pepper flakes
1 tablespoon cornstarch
1 tablespoon cold water
Hot cooked rice

Directions

In a large skillet, brown pork chops on both sides in oil; transfer to a 3- to 4-qt. slow cooker. Add garlic to drippings; cook and stir for 1 minute. Add the soy sauce, wine, brown sugar and pepper flakes; cook and stir until sugar is dissolved. Pour over chops.
Cook, covered, on low 5-7 hours or until meat is tender. Remove chops. Combine cornstarch and cold water until smooth; gradually stir into slow cooker. Return chops to slow cooker. Cover and cook on high for 30 minutes or until slightly thickened. Serve with rice.

nverland

Shrimp Étouffée
Servings: 4 Active time: 20 mins Total time: 30 mins

Ingredients

1/2 cup extra-virgin olive oil
1 large white onion, finely diced
1 stalk celery, finely diced
1/4 cup finely diced red bell pepper
3 scallions, white and green parts, finely diced, plus more for garnish (optional)
2 tablespoons chopped fresh parsley, plus more for garnish (optional)
3 medium cloves garlic, minced (about 1 tablespoon)
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/2 pounds peeled, deveined medium (41-50 count) shrimp, thawed if frozen
1/4 teaspoon cayenne pepper, or more as needed
1 teaspoon Creole seasoning, or more as needed
Cooked white or brown rice, for serving

Steps

1. In a Dutch oven or deep-sided pot over medium-high heat, heat the oil until shimmering. Add the onion, celery, bell pepper, scallion and parsley and cook, stirring, until softened and with onions just beginning to get translucent, about 10 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Remove from the heat.
2. In a small pot over medium heat, melt the butter. Add the flour and stir until smooth. Cook, stirring constantly, until the roux darkens to a light brown color, about 5 minutes. Remove the pot from the heat and continue stirring. The roux will darken off of the heat.
3. Add the roux to the vegetables and stir until fully incorporated.
4. Return the Dutch oven to medium heat. Add the shrimp, cayenne and Creole seasoning and stir to combine. Cover and simmer, stirring occasionally, until shrimp curl, turn pink and are cooked through, about 10 minutes. (The cooking time will vary with the shrimp size.)
5. Taste and season with more cayenne and Creole seasoning, if desired. Sprinkle with additional chopped scallions or parsley, if desired, and serve over cooked white or brown rice.

NOTES: This dish requires no stock. The moisture from simmering the raw shrimp will create the liquid needed for the rich sauce, which is thickened with a dark brown flour-based roux and seasoned with Cajun/Creole “trinity” of onions, celery and bell pepper. If the sauce is too thick, add water or stock, 1 tablespoon at a time, until it reaches the desired consistency.

One caution: It’s easy to overcook shrimp as cooking time will vary with the size and freshness of the crustaceans, so simmer the shrimp until they are pink and curled. Then, pluck out one to do a taste test.

If you’ve never made a roux, don’t be intimidated. It’s simple. Combine equal parts fat and flour over medium heat and stir constantly until it reaches the desired color. The darker the roux, the deeper the color and the richer the flavor of the sauce. This recipe is a great way to practice making a roux because it uses only 3 tablespoons of flour and 3 tablespoons of butter. If you go too far and scorch the roux, pitch it, and start again.

nverland

Chicken Artichoke Pasta
Prep Time 10 mins Cook Time 20 mins Total Time 30 mins Servings 6

4 tablespoons olive oil
1/3 cup green onions chopped
1 tablespoon garlic chopped
1 pound boneless skinless chicken breast cut into bite size pieces
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/3 cup water
14 ounces artichoke hearts drained
1 cup heavy cream
1 1/2 teaspoons butter
10-12 ounces penne pasta cooked
3/4 cup fresh grated parmesan cheese

INSTRUCTIONS

Heat olive oil, onions, and garlic in a large skillet. Add chicken, salt, and red pepper flakes. Cook until chicken is cooked through.
Add water and scrape the bottom of the skillet. Add artichoke hearts and heavy cream.
Let reduce (cook 7 minutes until half as thick).
Remove from heat and stir in butter and parmesan cheese. Add pasta.
Serve with green onions, red pepper flakes, and parmesan cheese.

NOTES
Looking to mix it up? Try shrimp instead of chicken for a delicious alternative.
Or, for a vegetarian version, use mushrooms instead of chicken.
You can use marinated artichokes for even more flavor!

nverland

Cowboy Meatballs
Active Time: 50 mins Total Time: 50 mins Servings: 4

Ingredients

1 lb. 93/7 lean ground beef
5 slices (5 oz. total) bacon, finely chopped (about 3/4 cup)
1 large egg, lightly beaten
1/4 cup grated yellow onion (from 1 small [5 oz.] onion)
1/4 cup panko (Japanese-style breadcrumbs) or finely crushed saltine crackers
1 tsp. chili powder
1 tsp. granulated garlic
1/2 tsp. black pepper
4 oz. shredded sharp Cheddar cheese (about 1 cup), divided
1 Tbsp. finely chopped chipotle chiles in adobo sauce, plus 1 Tbsp. adobo sauce (from 1 [7-oz.] can), divided
3 Tbsp. Worcestershire sauce, divided
1 1/2 tsp. kosher salt, divided
2 (10-oz.) cans diced fire-roasted tomatoes and chiles (such as Rotel)
1/2 cup bottled barbecue sauce (such as Sweet Baby Ray’s)
1/2 cup chicken broth
1 Tbsp. tomato paste
Sliced scallions

Directions

Preheat oven to 425°F
Gently mix ground beef, bacon, egg, onion, panko, chili powder, garlic, pepper, 1/2 cup of the cheese, 1 tablespoon of the chipotle chiles, 1 tablespoon of the Worcestershire, and 1/2 teaspoon of the salt in a large bowl until combined.
Portion and roll meatballs into 12 (2-inch) balls (2 oz. each); arrange at least 1 inch apart on a parchment- or foil- lined baking sheet.
Bake meatballs in preheated oven until browned, about 12 to 15 minutes. Remove from oven and set aside.
While meatballs are baking, stir together tomatoes and chiles, barbecue sauce, chicken broth, tomato paste, and remaining 2 tablespoons Worcestershire, 1 tablespoon adobo sauce, 1 teaspoon salt in a large skillet. Bring to simmer over medium-high, then reduce heat to medium-low, and simmer, stirring often and pressing down on tomatoes with back of a wooden spoon or with a potato masher, until tomatoes are broken down and sauce is slightly thickened, about 10 minutes.
Transfer browned meatballs to sauce and return to medium. Cook, stirring gently and spooning sauce over meatballs, until evenly coated and an instant-read thermometer inserted into center of meatballs registers at least 160°F, 3 to 5 minutes.
Sprinkle with remaining 1/2 cup cheese; cover, and let cook, undisturbed, until cheese is melted, about 2 minutes.
Serve hot, garnished with scallions.

ysabetwordsmith

We made this today and it was delicious. :D

"Crockpot Smoked Turkey Leg with Beans"

Ingredients:
about 1 1/2 cups red kidney beans
water
1 Maggi cube
1 smoked turkey leg
1 bay leaf
1 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon rubbed sage
about 1 cup mixed dried mushrooms
1/2 sweet onion, chopped

( Read more... )

Current Mood: accomplished

nverland

Vegan Meatloaf - Nut Loaf
Prep Time 10 mins Cook Time 55 mins Total Time 1 hr 5 mins Servings: 8

Ingredients

1 1/4 cups nuts (you can use a combination of raw or roasted cashews, raw walnuts, raw pecans)
1/4 cup sunflower seeds
2 tsp oil (or use 1/4 cup broth)
1 cup chopped onion
4 cloves of garlic chopped
1 cup chopped mushrooms (cremini or white or a mix)
1 cup cubed butternut squash, heaping cup
2 tsp Italian herbs (1/2 tsp each thyme, ground sage, rosemary, oregano
1 tsp smoked paprika
3/4 tsp poultry seasoning (poultry seasoning is just herbs). or use more sage and thyme
1/2 tsp black pepper
1/4 tsp each cinnamon and nutmeg
1/2 tsp onion powder
3/4 tsp salt
2 tbsp soy sauce or tamari for gf (or use a combination of balsamic vinegar and coconut aminos for soyfree)
2 flax eggs (mix 2 tbsp flaxseed meal mixed with 5 tbsp water)
2/3 cup breadcrumbs (use gluten free breadcrumbs or coarsely ground oats for gluten free)

Glaze:
1/4 cup ketchup
1.5 tbsp soy sauce/tamari, or use 1/4 tsp salt + 1 tbsp broth for soy free
1 tbsp maple syrup
2 tsp apple cider vinegar
1/2 tsp garlic powder
1 tsp sriracha, optional

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nverland

Souper Football
Serves 8

2 pounds ground beef
1 ½ cup diced bell pepper
1 envelope onion soup mix
1-8 ounce can tomato sauce
1 cup shredded cheddar cheese
1 Tbsp chili powder
Pastry for double crust pie

BEFORE KICKOFF
In large skillet, brown ground beef with peppers, drain. Stir in onion soup mix, chili powder, and tomato sauce. Cook, stirring occasionally, 5 minutes. Stir in cheese. Place in bowl and chill.

AT HALFTIME
Divide pastry in two sections. Between 2 sheets of waxed paper roll each section into 10” x 12” rectangles. Place one piece onto greased cookie sheet pan. Cut into a football shape. Spoon chilled meat and cheese filling onto the bottom crust leaving 2” around side, mounding in center. Top with second crust and press edges to seal. Trim edges to match bottom crust. Garnish top with scraps of crust to make stripes and laces for football.

AT FOURTH QUARTER
Heat oven to 425 degrees. Bake football for 30 minutes or until golden brown.

AFTER GAME
Remove football to platter and serve.

nverland

Slow-Cooker Kalua Pork & Cabbage
Total Time Prep: 10 min. Cook: 9 hours Makes 12 servings

Ingredients

7 bacon strips, divided
1 boneless pork shoulder butt roast (3 to 4 pounds), well-trimmed
1 tablespoon coarse sea salt
1 medium head cabbage (about 2 pounds), coarsely chopped

Directions

Line bottom of a 6-qt. slow cooker with 4 bacon strips. Sprinkle all sides of roast with salt; place in slow cooker. Arrange remaining bacon over top of roast.
Cook, covered, on low 8-10 hours or until pork is tender. Add cabbage, spreading cabbage around roast. Cook, covered, 1 to 1-1/4 hours longer or until cabbage is tender.
Remove pork to a serving bowl; shred pork with 2 forks. Using a slotted spoon, add cabbage to pork and toss to combine. If desired, skim fat from some of the cooking juices; stir juices into pork mixture or serve on the side.

nverland

Andouille, Chicken, Red Bean and Rice Pilaf
Servings: 7 to 8 (makes about 11 cups) Total time: 55 mins

Ingredients

1 1/2 cups uncooked basmati rice
1 tablespoon olive oil
1 small yellow onion (4 ounces), finely chopped (3/4 cup)
2 links smoked andouille sausage (8 ounces total), cut lengthwise into quarters, then crosswise into 1/4-inch-thick wedges (1 cup)
2 1/2 cups (1 pound) cooked/leftover boneless, skinless chicken breast, cut or shredded into bite-size pieces
One (15-ounce) can no-salt-added red beans, rinsed and drained
Fine salt
Freshly ground black pepper
3 1/2 cups no-salt-added chicken broth
1/2 cup water (may substitute more broth; optional)
3 tablespoons finely chopped fresh flat-leaf parsley leaves

Steps

1. In a medium bowl filled with cold water, soak the rice for 20 minutes, then drain well.
2. Meanwhile, position a rack in the middle of the oven and preheat to 350 degrees.
3. In a large ovenproof sauté pan, skillet or shallow braising pan over medium-high heat, heat the oil until shimmering. Add the onion and stir to coat, then reduce the heat to medium and cook, stirring frequently, until softened, 3 to 4 minutes. Add the andouille, increase the heat to medium-high and cook, tossing the mixture occasionally, until the sausage just starts to brown, 3 to 4 minutes. Add the soaked and drained rice, chicken and beans, then season to taste with salt and pepper, stirring to combine. Pour in the broth. Bring to a boil, then cover the pan with a lid or aluminum foil, and transfer to the oven.
4. Bake for 30 minutes. Test the rice for doneness; if it’s still firm and no liquid remains, add the water, re-cover the pan or skillet, and return to the oven to cook until the rice is tender.
5. Uncover, stir in the parsley and serve hot.

Substitution suggestions + other tips and ideas:

If you don’t have basmati rice >> use another long-grain white rice. If you prefer brown rice, you may need to increase the bake time and use more water.
Yellow onion >> red or white onion.
If you can’t find andouille sausage >> try smoked kielbasa or Spanish chorizo.
Instead of cooked chicken >> opt for cooked pork or more beans.
Red beans >> pinto beans, black-eyed peas or other variety of your choice.
Canned beans >> 1 1/2 cups home-cooked beans.
To make it vegetarian >> use plant-based sausage, chorizo or spicy tofu.

nverland

Short Rib Chili
Active Time: 50 mins Total Time: 3 hrs 15 mins Yield: 6 to 8 servings

Ingredients

*Chili
2 tablespoons canola oil
3 1/2 pounds boneless beef short ribs, trimmed and cut into 1-inch cubes
5 teaspoons kosher salt, divided, plus more to taste
2 1/2 teaspoons black pepper, divided, plus more to taste
1 medium red onion, finely chopped (about 2 1/4 cups)
2 jalapeño chiles, stemmed, seeded, and finely chopped (about 1/2 cup)
10 garlic cloves, finely chopped
1/2 cup tomato paste
1/4 cup ancho chile powder
1 to 2 chipotle chiles in adobo sauce, finely chopped
2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 1/2 cups dry red wine
1 (28-ounce) can crushed tomatoes
3 cups lower-sodium chicken broth

*Pickled Red Onion
1 small red onion, thinly sliced lengthwise (about 2 1/2 cups)
1 cup distilled white vinegar
1 cup water
2 tablespoons granulated sugar
1 tablespoon kosher salt

*Additional ingredients
Crumbled queso fresco, for serving
Fresh cilantro leaves, for serving

( Read more... )

nverland

Potato Curry - Vegan
Prep Time 15 minutes Cook Time 40 minutes Servings 4

Ingredients

US
2 tablespoons vegetable oil
1 medium onion, diced
3 garlic cloves, minced
2 teaspoons freshly grated ginger
2 teaspoons garam masala
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon sweet paprika
½ teaspoon cumin seeds
½ teaspoon mustard seeds
2 ½ pounds russet potatoes, scrubbed and cut into 1-inch pieces
1 cup vegetable broth
1 cup full-fat coconut milk
1 (14 ounce or 400 gram) can diced tomatoes
1 (14 ounce or 400 gram) can chickpeas, drained and rinsed
½ cup frozen peas, thawed
Salt and pepper, to taste
Fresh cilantro, for topping, optional

Metric
29.57 ml vegetable oil
1 medium onion, diced
3 garlic cloves, minced
4 g freshly grated ginger
5 g garam masala
4 g ground cumin
2 g ground turmeric
2 g sweet paprika
1 g cumin seeds
1.5 g mustard seeds
1133.98 g russet potatoes, scrubbed and cut into 1-inch pieces
236.59 ml vegetable broth
236.59 ml full-fat coconut milk
1 (14 ounce or 400 gram) can diced tomatoes
1 (14 ounce or 400 gram) can chickpeas, drained and rinsed
72.5 g frozen peas, thawed
Salt and pepper, to taste
Fresh cilantro, for topping, optional

Instructions

Coat the bottom of a large pot with the oil and place it over medium heat.
Once the oil is hot, add the onion. Sweat the onion for about 5 minutes, stirring occasionally, until it begins to soften.
Stir in the garlic, ginger, garam masala, ground cumin, turmeric, paprika, cumin seeds, and mustard seeds. Sauté the mixture for about 1 minute, until it becomes very fragrant, stirring constantly to prevent burning.
Stir in the potatoes and broth. Raise the heat and bring the liquid to a boil.
Lower the heat and cover the pot. Let the mixture simmer with the lid on for about 15 minutes, until the potatoes are tender but not falling apart. Remove the lid every so often and give it a stir. (Note 1)
Remove the lid from the pot and stir in the coconut milk, tomatoes, and chickpeas. Let the mixture continue to simmer, uncovered, until the potatoes are very tender and the sauce is thick.
Stir in the peas and remove the pot from heat.
Season the curry with salt and pepper to taste. Serve with fresh cilantro.

Recipe Notes

Make sure to scrape the bottom of the pot with your spoon every time you stir it. The potatoes can easily settle to the bottom and burn.
This recipe makes about 6 cups of curry.

ysabetwordsmith

We made this tonight. It's quite tasty. :D We have plenty of pigeon peas left, so I can try other recipes too.

( Read more... )

Current Mood: accomplished

nverland

Chimichurri Beef and Rice
Servings: 4 Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes

Ingredients

1 Tbsp olive oil
1 cup chopped red or yellow onion
1 lb lean ground beef (85 - 90%)
1 cup chopped red bell pepper (1 medium)
Salt and freshly ground black pepper
1 1/2 Tbsp minced garlic (4 cloves)
2 cups low-sodium chicken broth
1/2 tsp paprika
1/2 tsp oregano
1/2 tsp ground cumin
1/4 tsp crushed red pepper flakes (optional)
1 1/2 cups uncooked instant white rice
1/2 cup chopped fresh parsley
1/2 cups chopped fresh cilantro
1 Tbsp lime juice, plus wedges for serving

Instructions

Heat a 12-inch non-stick skillet over medium-high heat. Add onion and sauté 2 minutes.

Crumble in beef and add bell pepper. Cook and let brown, tossing and breaking up occasionally, until cooked through, about 7 - 9 minutes, while adding in garlic during the last 2 minutes.

Drain excess fat if needed. Stir in chicken broth, paprika, oregano, cumin and red pepper flakes and bring mixture to a simmer.

Mix in rice, bring to a boil and let boil 1 minute. Remove from heat, cover skillet and let rest 8 minutes.

Toss in parsley, cilantro and lime. Serve with lime wedges for spritzing.

ysabetwordsmith

I made this tonight. It's a summer favorite, so I wanted to write up our version.

"Three Sisters Succotash"

Ingredients:
2 ears of corn, kernels cut off (about 2 cups)
1 summer squash, diced (about 2 cups)
1/2 sweet onion, diced (about 3/4 cups)
9 slices of thick-cut bacon, diced
1 cup water (or corncob broth)
1 can lima beans
pinch of sea salt
1/2 teaspoon rubbed sage
1/4 teaspoon sweet marjoram
1/4 teaspoon sweet basil

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Current Mood: accomplished

nverland

Apple-Mustard Chicken Tenders
Total Time Prep/Total Time: 30 min. Makes 6 servings

Ingredients

1-1/2 pounds chicken tenderloins
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter
2 small Granny Smith apples, thinly sliced
1/2 cup packed brown sugar
1/4 cup stone-ground mustard

Directions

Sprinkle chicken with salt and pepper. In a large skillet, heat butter over medium heat. Add chicken; cook 4-6 minutes on each side or until no longer pink. Remove from pan.
Add apples, brown sugar and mustard to same pan; toss to combine. Cook, covered, over medium heat 3-4 minutes or until apples are tender. Stir in chicken; heat through.

nverland

Tikka Masala Birria Tacos vegan
Prep Time15 mins Cook Time35 mins Total Time50 mins Servings: 4

Ingredients

For the tikka masala sauce
½ cup (130 g) tomato paste (scant cup, not overly filled)
3 tablespoons non dairy yogurt or you can use non dairy cream such as coconut cream.
1-2 teaspoons garam masala
1 teaspoon ground coriander
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon Kashmiri chili powder or paprika, Or use 1/2 teaspoon cayenne
½ teaspoon amchoor or dried mango powder, This is optional you can add in ½ -1 teaspoon of lime juice instead
1 ½ cups (350 ml) of water

For the taco filling
12 ounces (340 g) sliced mushrooms, fresh mushrooms like cremini, white, baby Portobello
½ green pepper thinly sliced
½ red pepper thinly sliced
½ red onion thinly sliced or 3/4 cup sliced onion
½ teaspoon of salt
¼ teaspoon black pepper
2 teaspoons or more taco spice blend
3-4 tablespoons of the tikka masala sauce from above

For serving
10 to 12 5 inch tortillas
1 cup vegan mozzarella cheese or other shredded cheese of choice
a few teaspoons oil as needed to cook
Chopped red or white onion, chopped cilantro, lime wedges and sliced jalapenos for garnish and serving.

( Read more... )

nverland

Spicy coconut basil chicken curry with garden vegetables.
prep time 10 minutes cook time 20 minutes total time 30 minutes servings 4

INGREDIENTS

1 pound boneless skinless chicken thighs or breasts, thinly sliced
1 1/2 tablespoons yellow curry powder
1 teaspoon ground turmeric
1/4-1/2 teaspoon cayenne pepper using more or less to your taste
Kosher salt and black pepper
3 tablespoons sesame oil or extra virgin olive oil
2 zucchini or summer squash, diced
2 ears sweet corn, kernels removed from the cob
2-3 medium shallots, chopped
2 cloves garlic, minced or grated
1 inch fresh ginger, grated
1 pinch crushed red pepper flakes
1 can (14 ounce) coconut milk
Juice and zest from 1/2 a lemon
1/4 cup fresh cilantro, chopped
1/4 cup fresh basil, roughly torn
2 cups cooked basmati rice
Toasted sesame seeds for serving

Metric

453.59 g boneless skinless chicken thighs or breasts, thinly sliced
1 1/2 tablespoons yellow curry powder
1 teaspoon ground turmeric
1/4-1/2 teaspoon cayenne pepper using more or less to your taste
Kosher salt and black pepper
3 tablespoons sesame oil or extra virgin olive oil
2 zucchini or summer squash, diced
2 ears sweet corn, kernels removed from the cob
2-3 medium shallots, chopped
2 cloves garlic, minced or grated
1 inch fresh ginger, grated
1 pinch crushed red pepper flakes
1 14 ounce can coconut milk
Juice and zest from 1/2 a lemon
4 g fresh cilantro, chopped
6 g fresh basil, roughly torn
316 g cooked basmati rice
Toasted sesame seeds for serving

INSTRUCTIONS
1. In a medium bowl, toss together the chicken, curry powder, turmeric, cayenne, 1 tablespoon oil, and a pinch each of salt and pepper.

2. Heat the remaining 2 tablespoons of oil in a large skillet over medium heat. When the oil shimmers, add the chicken and brown all over, about 5 minutes. Add the zucchini, corn, shallots, garlic, and ginger. Season with crushed red pepper flakes, salt, and pepper. Cook the veggies another 5-10 minutes or until they just begin to soften.

3. Stir in the coconut milk and 1/3-1/2 cup water. Stir to combine, bring the mixture to a simmer over medium heat, cook 5-10 minutes or until the sauce thickens slightly. If the sauce thickens too much, add additional water to thin. Remove from the heat and stir in the lemon juice and zest, cilantro, and basil.

4. To serve, divide the rice among bowls and spoon the curry overtop. Top with sesame seeds and fresh herbs. Enjoy!

nverland

Spicy Potato Tacos
Servings 6 tacos

US Customary

Ingredients

**For the Spicy Potatoes
2 pounds russet potatoes, scrubbed and cut into 1/2 inch pieces
2 tablespoons olive oil
1 tablespoon cornstarch
2 teaspoons cumin
1 teaspoon sweet paprika
1/2 teaspoon ancho chile powder
Pinch cayenne pepper (or to taste)
1/2 teaspoon salt
1/4 teaspoon black pepper

**For the Chipotle Sauce
1 cup raw cashews, soaked in water 4-8 hours, drained, and rinsed
1/3 cup water
2 tablespoons adobo sauce (from a can of chipotle peppers)
2 tablespoons red wine vinegar
1 teaspoon ground cumin
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon salt

**For Serving
6 small flour tortillas, warmed
Shredded lettuce
Taco toppings of choice, such as diced tomato, salsa, hot sauce, or shredded vegan cheese

Metric

Ingredients

**For the Spicy Potatoes
0.91 kg russet potatoes, scrubbed and cut into 1/2 inch pieces
29.57 ml olive oil
14.79 g cornstarch
9.86 g cumin
4.93 g sweet paprika
2.46 g ancho chile powder
Pinch cayenne pepper (or to taste)
2.46 g salt
1/4 teaspoon black pepper
**For the Chipotle Sauce
129 g raw cashews, soaked in water 4-8 hours, drained, and rinsed
78.86 ml water
29.57 g adobo sauce (from a can of chipotle peppers)
29.57 ml red wine vinegar
4.93 g ground cumin
2.46 g onion powder
1.23 g garlic powder
2.46 g salt
**For Serving
6 small flour tortillas, warmed
Shredded lettuce
Taco toppings of choice, such as diced tomato, salsa, hot sauce, or shredded vegan cheese

Instructions

*Make the Potatoes
Preheat the oven to 400°F and line a baking sheet with parchment paper.
*Place the potatoes in a large pot and cover them with salted water. Place the pot over high heat.
*Bring the water to a boil, lower the heat, and boil the potatoes until slightly tenderized, about 5 minutes. They should be pierecable with a fork, but it should take a bit of effort.
*Drain the potatoes into a colander and rinse them with cold water.
*Transfer the potatoes to a large bowl and add the olive oil, cornstarch, cumin, paprika, ancho chile powder, cayenne pepper, salt, and pepper. Stir gently to evenly coat the potatoes.
*Arrange the potatoes evenly on the baking sheet, then place it into the oven. Bake the potatoes until soft on the inside and crispy on the outside, 20-25 minutes.
*Make the Chipotle Sauce
Place all ingredients into the bowl of a food processor fitted with an s-blade, then blend until smooth.
*Taste-test the sauce and adjust any seasonings to your liking. You can also thin it with extra water if you like.
*Assemble the Tacos
Stuff the tortillas with potatoes and chipotle sauce, then top with lettuce and your favorite taco toppings.
*Serve.

ysabetwordsmith

We made this tonight. It was delicious! We used some of the pretzel bread that we got at the Marshall Farmer's Market.

"Pretzel Bread Savory Bread Pudding with Ham"

Ingredients:

2 cups stale pretzel bread
1/2 to 1 pound diced ham
1/2 sweet onion, diced
2 1/2 cups shredded cheese (about 1/2 pound)
1/4 cup parsley flakes
6 eggs
2 cups half-and-half
1 heaping teaspoon Bragg Organic Sprinkle 24 Herbs and Spices

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Current Mood: accomplished

ysabetwordsmith

We made this tonight. It turned out quite well. :D

"Chicken Stir-Fry with Mushrooms and Swiss Chard"

Ingredients:

For the stir-fry:
1 tablespoon sunflower oil
half a sweet onion, diced
half a 1.25 pound package of boneless chicken thighs
a handful of baby 'Bright Lights' Swiss chard
6.6 ounce can of mushrooms
a pinch of sea salt

For the sauce:
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 teaspoon Bragg Organic Sprinkle 24 Herbs and Spices
1 teaspoon tapioca starch

Directions:

Put 1 tablespoon light olive oil in a wok or electric skillet and turn it on.

While the olive oil is heating, dice half a sweet onion. Save the other half for a different recipe. Put the onion bits in the wok. Stir to keep the bits from sticking.

Separate the stems from the leaves of the baby Swiss chard. Cut the stems into bite-sized pieces and add them to the onions. Cut the leaves into bite-sized strips and set them aside.

Chop the chicken thighs into bite-sized pieces. You need 1-2 thighs per person. I made this as a 2-person recipe, so half of a 1.25 pound package is about right.

When the onion bits are translucent, scrape them toward the sides of the wok and dump the chicken chunks in the middle. Stir the chicken around the middle until it's mostly white on the outside. Then mix it into the vegetables. Keep stirring until the chicken is close to done.

Drain the can of mushrooms and add the mushroom pieces to the onions and chicken. Sprinkle a pinch of sea salt over everything.

In a small bowl, combine 1 tablespoon soy sauce, 1 tablespoon rice wine vinegar, 1 teaspoon Bragg Organic Sprinkle 24 Herbs and Spices, and 1 teaspoon tapioca starch.

Pour the sauce over the chicken and vegetables. Stir everything together and keep it moving while the sauce thickens. When the chicken is cooked through, scoop everything out and serve it hot. You can put it over pasta or rice if you wish, but I felt that it worked fine by itself. This recipe makes 2 servings.

Notes:

Sunflower oil is a neutral cooking oil with a high smoke point. It works well for stir-fry recipes.

Sweet onions such as Walla Walla or Vidalia have lots of fiber and vitamins, but little or no heat. They work great in stir-fries.

Chicken thighs are richer and juicier than chicken breast, but you can use breast meat if you prefer. Vegans may use tofu or more vegetables instead.

'Bright Lights' Swiss chard comes in multiple colors including pink, red, orange, yellow, and white. It has a mild taste when young. The stems take longer to cook than the leaves, so separate them before cooking. If you don't have Swiss chard, you can use beet tops or another leafy green.

Mushrooms have many benefits. Here I used canned ones because that's what I had. If you want to use fresh ones, add them when the onions just start to turn translucent, because mushrooms take a while to cook down.

Sea salt has far more minerals than table salt. If you can't find sea salt, then table salt or kosher salt will do.

Soy sauce makes a good all-purpose base for stir-fry sauce. One teaspoon to one tablespoon is usually enough, depending what else you include. Look for a lower-sodium brand; we like Kikkoman.

Rice wine vinegar is often used in stir-fry recipes. It has a bright, sweet-tart flavor.

Bragg Organic Sprinkle 24 Herbs and Spices is a salt-free seasoning blend. It works much like a European version of garam masala: when you combine a whole bunch of different things, they create an intense merged flavor rather than individual notes.

Tapioca starch forms a slightly sweet, glossy goo when wet and makes an excellent thickener. It lacks the pasty flavor of corn starch or wheat flour. Suit the consistency to your preference, usually 1-2 teaspoons.

This recipe is pretty flexible. It should work with a variety of alliums or mushrooms. You could use turkey or diced pork instead of chicken. To go vegan, omit the chicken and use tofu or extra vegetables.

The result was a savory dish that capitalized on the spices. We enjoyed eating this and will likely make it again.