Friday, April 19, 2013

Taco Soup

I got this recipe from my cousin and it's the best taco soup i've ever tasted! Easy and full of protein!

1 lb ground turkey
1 can corn - drained and rinsed, or 1 1/2 cups fresh or frozen corn
1 can Mexican Style stewed tomatoes - undrained
1 can diced tomatoes with green chilies
1 yellow onion - diced
1 green bell pepper - diced
1 can kidney beans, or 1 1/2 cups prepared
1 can pinto beans, or 1 1/2 cups prepared
1 can water or low sodium chicken broth
2 TBSP low sodium taco seasoning

Brown turkey with salt, pepper and garlic powder. Combine with the rest of the ingredients in a slow cooker and cook all day on low.

Serve over tortilla chips and top with sour cream, cheese, fresh chopped jalapeno and avocado!

Wednesday, April 17, 2013

Steak and Onions

Perfect for tacos or fajitas!

2 TBSP olive oil
1 lb sirloin, skirt steak or tender beef chop
1 large onion - sliced
1 tsp cumin
1/2 tsp chipotle chili powder
1/4 tsp chili powder
1/2 tsp salt

Heat olive oil in a large pan over medium heat. Add onions and cook, covered - stirring occasionally, until tender - about 6 to 8 minutes.

Meanwhile, cut steak against the grain into thin strips and toss in a bowl with seasonings. Add steak and 2 TBSP water to the pan with the onions and increase heat to medium-high. Cook, tossing once or twice, until the steak is just cooked through, 3 to 4 minutes. *Be careful not to overcook or your meat will be chewy!

Tuesday, April 16, 2013

White Bean & Spinach Stuffed Peppers

4 bell peppers - cut in half and seeded
2 TBSP + olive oil
salt and pepper
1 large onion - chopped
3 cloves garlic - finely chopped
10 oz (about 4 loosely packed cups) fresh baby spinach
1 can white beans - drained and rinsed
2 TBSP fresh lemon juice
4 oz (1 cup) shredded mozzarella
1/4 cup grated parmesan
1 cup marinara sauce
*I topped half of mine with some browned sausage

Heat oven to 425 and line a rimmed baking sheet with foil. Place peppers face down on sheet and drizzle with oil. Cook 20-30 minutes, flipping halfway through, until peppers are soft but not squishy. Pour off any excess liquid.

While peppers are cooking, heat 2 TBSP olive oil in a large pan over medium heat. Add the onion and cook until tender, 5 to 6 minutes. Add garlic and cook for 1 more minute.

Add the spinach and 1/4 tsp each of salt and pepper, cooking and tossing until it begins to wilt, 1 to 2 minutes. Remove from heat and fold in beans and lemon juice, then the mozzarella and parmesan.

Spread the marinara in the bottom of a 9 x 13 inch casserole and arrange the peppers on top, open side up. Evenly fill the peppers with the bean mixture and bake until tender and cheese is melted.

Cauliflower-Cilantro Mash

The beans in this recipe make for a much richer, creamier potato substitute than plain old cauliflower.

4 TBSP olive oil
2 medium leeks - white parts thinly sliced
1 head cauliflower - chopped into large florets
handful cilantro
2 cans white beans - drained and rinsed
1/4 cup milk or unsweetened non-dairy milk of choice
1 tsp salt
1/4 tsp pepper

Boil cauliflower in salted water until very tender. Drain well. Saute leeks in 1-2 TBSP olive oil until tender. Add to a food processor with boiled and drained cauliflower and the rest of the ingredients. Process until smooth.
*For an even creamier mash, add 1/4 cup shredded parmesan!

Grandma's Hamburger Soup

I've been meaning to make this recipe for about 8 years now and finally got around to it last week. Even Jeremy approved!

1 lb hamburger
1 small-medium onion - diced
1/2 small cabbage - shredded
4 celery stalks - thinly sliced
3-4 carrots - chopped or thinly sliced
1 can tomato soup or sauce
1 can stewed tomatoes - chopped into small pieces (do not drain)
2 TBSP beef base
1 TBSP Worcestershire sauce
1 TBSP soy sauce
1 tsp oregano
1/2 tsp basil
1 tsp parsley
1/2 tsp each salt and pepper
1/4 tsp celery seed
1 cup pasta (shell, rotini or elbow macaroni)
*I also threw in a few sprigs of fresh thyme and discarded after cooking

Heat 5 cups of water, beef base, soy sauce, Worcestershire, spices, stewed tomatoes and tomato soup  to a simmer - do not boil.

Meanwhile, brown hamburger. Add to soup at simmering point. Saute the onions and add when almost translucent. Add carrots, celery and cabbage and continue to simmer for about 20-30 minutes or until veggies are crisp-tender. Add pasta.

Let soup rest 20 minutes for best flavor. Top with shredded cheese or croutons!

*For a lower sodium soup: look for unseasoned tomato sauce, use fresh chopped tomatoes instead of canned, omit soy sauce and use homemade beef stock.

**Allergy-free substitutions:
>Gluten-free soy sauce and tomato sauce
>If you can't do garlic, omit Worcestershire and add a little more soy sauce and or a few drops liquid smoke. Also use homemade beef stock.
>Pasta - preferred gluten-free pasta

Wednesday, April 10, 2013

Honey Garlic Chicken

1 1/2 lbs boneless skinless chicken thighs or breasts
3 cloves garlic - finely chopped
1/2 cup soy sauce
1/3 cup ketchup
1/2 cup honey
1/3 cup white cooking wine
fresh basil - chopped

Place chicken in the bottom of a slow cooker that has been sprayed with non-stick cooking spray.

In a bowl whisk together the garlic, soy sauce, ketchup, honey and wine. Pour over chicken.

Cover and cook on low 5-6 hours or on high 3-4 hours.

Remove chicken to a plate and cover. Pour remaining sauce into a saucepan and simmer over medium heat until reduced down to desired consistency. Serve over chicken and rice, garnished with fresh basil.

*If cooking on low, start checking the chicken at 4 hours and continue cooking to desired doneness to prevent overcooking. If cooking on high, start checking at 2 hours.

Parmesan Creamed Corn

2 TBSP olive oil
1 lb fresh or frozen (thawed) corn kernels
Salt and pepper to taste
3/4 cup heavy cream
1/4 cup low sodium chicken stock
*2 TBSP fresh chopped jalapeno (optional)
1/4 - 1/2 cup Parmesan cheese

Heat oil in a large pan over medium-high heat about 2 minutes. Add corn and *jalapeno and cook, stirring occasionally, until soft and slightly browned - 7 to 8 minutes. Season with salt and pepper.

Add cream and stock; cook, stirring constantly, until thickened slightly - 2 to 3 minutes. *If using coconut milk it will not thicken very much.

Remove from heat and stir in cheese. Serve immediately.

**Allergy-free Substitutions:
Cream - unsweetened coconut cream or milk
Parmesan - omit or replace with favorite soy cheese

Monday, April 8, 2013

Thai Pork Chops

2 TBSP olive oil
4 pork chops (bone-in or boneless)
salt and pepper
1 large jalapeno - seeded and finely chopped
2 garlic cloves - finely chopped
2 TBSP fresh lime juice
*2 TBSP water (if needed)
1/4 cup fish sauce
4-5 tsp sugar (to suit taste)
1/4 cup fresh cilantro - chopped
1/4 cup roasted peanuts or cashews - chopped

Heat oil in a large pan over medium-high heat. Season pork chops on both sides with salt and pepper and arrange in hot pan. Cook 8-10 minutes, flipping once, until chops are cooked through. Remove to plate and cover.

Turn heat to medium; add lime juice, jalapeno and garlic and cook until tender (add the water if the pan starts to look a little dry). Stir in fish sauce and sugar - bring to a simmer and cook 1 minute.

Pour over pork chops and sprinkle with cilantro and chopped nuts.

Saturday, April 6, 2013

Red Wine Cream Reduction Sauce

Made this for the first time last night. Rich, earthy and fantastic!

3 TBSP butter
1 TBSP olive oil
1/3 cup minced shallot
2 TBSP flour
*1 rounded cup sliced mushrooms (optional)
3/4 cup full bodied red wine
1/2 cup beef stock
1/4 cup cream
1/2 tsp chopped fresh rosemary

Heat the butter and oil in a pan over medium heat. Add the shallots and *mushrooms and cook until tender. Stir in flour - cook for one minute. Slowly add wine and beef stock, stirring to combine. Let simmer and reduce by about 1/3 or 1/2. Add cream and rosemary and continue cooking 2-3 minutes until thick and heated through.

**Allergy-free Substitutions:
butter - bacon grease
flour - all purpose gluten free flour
cream - unsweetened coconut milk