Veggie Chili

Veggie Chili – The perfect fall dish!

Ingredients

1 Red Onion
1 Yellow Onion
2 Green Bell Peppers
6 Cloves of Garlic
2 cups Frozen Corn
1 Zuchinni
1 Tomato
½ cup Dark Chili Powder
2 tbsp Oregano
½ tbsp Cumin
2 ½ tsp Salt
½ tsp Black Pepper
2 Cans Chili Beans
64 oz Tomato Sauce
1 qt Vegetable Stock
¼ cup Olive Oil
Salt for Seasoning

Directions

Chop all vegetables (large dice) and measure all spices into a small bowl.

Put a large pot on medium heat.

When the pot is hot, put olive oil into the bottom along with the diced peppers, onions and zucchini. Sprinkle some salt on the veggies to season them.

When the onions are translucent, stir in the diced garlic.

Add all wet ingredients, spices, beans, corn and tomatoes to the pot, stirring between adds.

Turn the heat up to high and cover. Bring to a boil, stirring occasionally.

Let it boil for about 20 minutes, then turn down to medium heat. Continue until it cooks down to your desired thickness.

Serve in bowls. We added shredded cheddar cheese, sour cream and scallions to ours!

Grilled Salmon on Coconut Rice

Grilled Salmon on Coconut Rice

Ingredients

Salmon
2 Salmon Fillets
Salt & Pepper to season fish
Olive Oil
Coconut Rice
1 cup White Rice (Dry)
¾ cup Water
1 ¼ cups Coconut Milk
1 tsp Kosher Salt
Misc
Mango Tango Sauce – see link
Cilantro for Garnish

Directions

Light the grill to prepare to cook the salmon.

Brush Salmon with olive oil, then season with a good amount of salt and a little pepper.

Put coconut milk, water and salt in a pot and stir together. Add the rice to the pot and bring to a boil. Stir, then cover and turn down to a simmer until all of the liquid has been absorbed.

While the rice is cooking, put the salmon on the grill skin side up. Cook for 6-7 minutes, then flip it onto the skin side for an additional 6-7 minutes. (Internal temp should be 145 degrees.)

**TIP** When you flip it, the salmon should come right off of the grill. If it doesn’t, it isn’t ready yet.

Make sure to have your Mango Tango ready when the fish is done cooking. The recipe can be found here:

Mango Tango – A Burrito Fresco Recipe

After salmon is cooked, put it on a plate to rest while the rice finishes cooking.

Fluff the cooked rice with a fork, then make a bed of rice on each plate.

Place the salmon on top of the rice, add Mango Tango on top and garnish with cilantro.

Spinach Ricotta Grilled Cheese

Spinach Ricotta Grilled Cheese – A tasty twist on an old favorite!

Ingredients

1 Sourdough Bread Loaf
2 tbsp Butter (per sandwich)
2 tbsp Ricotta Cheese (per sandwich)
1 Slice of Provolone Cheese (per sandwich)
1 Slice of Mozzarella Cheese (per sandwich)
1 Large Handful of Baby Spinach (per sandwich)
2 Tomato Slices (per sandwich)
Salt & Pepper

Directions

Slice the sourdough bread for sandwiches. Take out 1 slice of provolone and 1 slice mozzarella per sandwich that you intend to make.

Put an iron skillet on medium heat, and put a small frying pan on medium heat as well.

Add olive oil to the small frying pan along with a handful of fresh baby spinach to sauté. Season with salt and pepper as the spinach cooks. Set aside when done.

Put two tablespoons of butter into the skillet once it is heated, and move around the bottom of the pan.

Place two slices of bread into the heated, buttered skillet. Layer a slice of provolone, a thin layer of ricotta, and some sautéed spinach on one side, and a slice of mozzarella and the tomatoes on the other side. (Don’t forget to sprinkle some salt on the tomatoes!) When the mozzarella has started to melt, put the two sides together and finish off grilling them.

Repeat all steps for however many sandwiches you are making.

Thai Peanut Bowls with Tofu

Thai Peanut Bowls with Tofu – Delicious and fast!

Ingredients

1 Small Sweet Onion – Large Slices
1 Small Green Bell Pepper – Large Slices
14 Baby Carrots – Halved (long way)
3 Cloves of Garlic – Minced
3 tbsp Olive Oil
4.50 oz Dry Ramen Noodles
Salt & Pepper
Fresh Basil for Garnish
Red Pepper Flakes (optional)
1 Block of Extra Firm Tofu
Peanut Sauce
½ cup Natural Creamy Peanut Butter
8 oz Coconut Milk
¼ cup Brown Sugar
1 tsp Lime Juice
¼ cup Ponzu Sauce
½ tsp Garlic Powder
1 cup Water

Directions

Prepare Tofu as described in previous blog post:

BONUS BLOG – Perfectly Textured Tofu

**MAKE SURE TO PREPARE AHEAD OF TIME**

Whisk together all of the Peanut Sauce ingredients in a pot on medium high. Bring to a boil for a few minutes, then lower to a simmer and continue to stir occasionally while you prepare the rest of the meal.

Put a large frying pan or skillet on medium heat. Once heated, add the olive oil and swish around the pan surface.

Put a large pot of water on to boil.

Add carrots to the pan first. Cook for a few minutes before adding the green peppers. Once the green peppers have cooked for a few minutes, add the onions. When the onions are translucent, season with salt and pepper add the garlic.

Add the cooked tofu to the sauce and stir together.

When the water has boiled, cook the Ramen per the instructions on the package.

When all components are ready, mix them together and serve with red pepper flakes and fresh basil for garnish.

Cheesy Spinach Pasta

Cheesy Spinach Pasta – A quick dinner when you need something fast!

Ingredients

Spinach
3 tbsp Olive Oil
3 oz Baby Spinach
4 Cloves of Garlic
Salt & Pepper
Misc.
½ lb Spaghetti
Water
¼ cup Olive Oil
1 Lemon
½ cup Grated Parmesan Cheese
½ cup Shredded Romano Cheese
Pepper

Directions

Put a pot of water on to boil.

Spinach

Put a pan on medium heat. Add olive oil when the pan is hot.

Add spinach and sauté. When fully wilted, add garlic (minced), and mix in. Take the pan off of the heat and set it aside.

Misc

When water boils, cook the pasta (al dente) as directed on package. Drain when cooked.

Pour a small amount of the olive oil into the now empty pasta pot (while the pasta is in the strainer).

Dump the pasta back in, pour the remaining olive oil on top and mix around.

Add all of the Parmesan and a 1/4 cup of the Romano cheese and toss the pasta in the cheese.

Add spinach mixture and toss again.

Microplane about a tsp of lemon zest over the top. Then give a squeeze of lemon juice and toss the pasta again.

Serve in bowls and use the remaining Romano cheese on top.

Big Mac Nachos

Big Mac Nachos – It’s all about the sauce!

Ingredients

Cheese Sauce
1 lb Velveeta
¼ cup Shredded Cheddar
¼ cup Shredded Mozzarella
2 cups Milk
1 pinch Salt
1 pinch Pepper
Big Mac Sauce
¾ cup Mayo
1 tbsp Mustard
2 tbsp Ketchup
3 tbsp Sweet Relish
2 tsp Sugar
½ tsp Paprika
¼ tsp Garlic Powder
¼ tsp Onion Powder
Caramelized Onions
1 Onion
2 tbsp Unsalted Butter
1 pinch Salt
1 tsp Sugar
Meat
1 lb Ground Turkey
½ Onion
1 ½ tsp Salt
1 pinch Pepper
2 tbsp Olive Oil
cup Water
Misc
Tortilla Chips
Sweet Pickles
Shredded Lettuce
Shredded Cheddar

Directions

Preheat oven to 350 degrees.

Caramelized Onions

Slice onion into thin strips.

Melt butter in pan on low heat.

Add sliced onions, then sugar and salt. Mix around and cover.

Let cook for at least 30 minutes, then check on them. If they are starting to brown, mix them around. Then leave them again for another 30 minutes. At this point they should be caramelized, if not, leave them in the covered pan until they are. Set aside.

Big Mac Sauce

Mix all ingredients together in a bowl and set aside.

Cheese Sauce

Add all ingredients to food processor and combine on high.

Add mixture to a sauce pan on medium heat and stir constantly until completely melted and smooth. Set aside.

Meat

Put a pan on medium high. Add olive oil when the pan is hot, then add diced onion. Stir around.

When onions are opaque, add ground meat and break up with your spatula. Add salt and pepper, then water. Stir meat around while still breaking it up as it cooks. Set aside when cooked through and all water has evaporated.

Nachos

Cover a sheet pan with foil and add a layer of tortilla chips.

Sprinkle the bottom layer of chips with cheddar, then add a second layer of chips. Add cheddar to the second layer as well.

Drizzle the top with cheese sauce and add a layer of ground meat.

Bake for 5 minutes or until shredded cheese is melted.

Take out of the oven and layer caramelized onions, pickles, Big Mac Sauce and shredded lettuce.

Primanti Brothers Sandwich

Primanti Brothers Sandwiches – Our take on the Pittsburgh favorite!

Ingredients

Coleslaw
2 tsp White Vinegar
1 cup Mayo
5 tsp Sugar
½ tsp Koher Salt
10 oz Shredded Cabbage and Carrot Mix
Misc.
2 Eggs
Deli Sliced Turkey
4 Slices of Farm Style White Bread
Frying Oil
2 Handfuls of French Fries
2 Slices of Swiss Cheese
Salt & Pepper

Directions

Mix all Cole Slaw ingredients together in a medium bowl and set aside.

Set pot of oil on the stove and heat to 325/350 degrees.

Put a pan on medium low and fry eggs (we did not leave a runny yolk). Season with Salt and Pepper to taste.

Once oil is heated, cook fries as directed on package, salt and set aside to drain. We made ours crispy.

Build your sandwich from the bottom up as follows: bread, protein, cheese, fries, cole slaw, bread

Steven Michael had deli sliced turkey for his protein, and I had the fried eggs.

Tomato Tortellini Soup

Tomato Tortellini Soup – A delicious blend of flavors!

Ingredients

1 Celery Stalk
2 Carrots
½ Yellow Onion
3 Garlic Cloves
2 cups Vegetable Stock
2 tbsp Olive Oil
8 Basil Leaves
1 tsp Salt
½ tsp Black Pepper
½ tsp Cumin
1 Can of Peeled Whole Tomatoes (including juice)
2 cups Tortellini
Shredded Pecorino Romano Cheese

Directions

Put a large pot on the stove on medium heat.

Chop carrots, celery, garlic and onions.

Add olive oil to the now heated pan on the stove. Then add the chopped carrots, celery and onions and cook down until the onions are translucent. Sprinkle with salt and black pepper (NOT the amounts from the ingredient list, this is just to season the veggies). Make sure to stir occasionally.

While the veggies are cooking down, put the can of tomatoes and one cup of vegetable stock into a blender or food processor and puree.

When the chopped veggies are cooked down, add the garlic and 4 basil leaves and stir in for a minute.

Add the now cooked veggies to the blender/food processor along with the salt, black pepper and cumin and puree until smooth.

Pour mixture back into the pot along with the remaining cup of vegetable stock and stir together. Turn heat up to high and bring to a boil for about 5 minutes, stirring occasionally.

Turn the heat down to a simmer and continue to stir for about 10-15 minutes, until soup thickens. While it simmers, put a pot of water on to boil for the tortellini.

Cook the tortellini as instructed on the package until al dente. Drain pasta when cooked.

Put a portion of soup into a bowl, and add 1/4 of the cooked tortellini to the center. Sprinkle with Pecorino Romano cheese and garnish with fresh basil.

Mexican Salty Bread Pizza

Mexican Salty Bread Pizza

Ingredients

1 Loaf Salty Bread
Butter
Garlic Powder
Chives
Shredded Mozzarella Cheese
Shredded Sharp Cheddar Cheese
Pickled Jalapenos (optional)

Directions

Turn broiler on high.

Chop some chives into small pieces.

Slice salty bread in half long ways (like a sandwich), and then again down the middle to end up with 4 flat pieces.

Spread butter on each piece bread, then sprinkle with garlic powder (to taste) and chives. Toast the garlic bread for about 10 minutes under the broiler, until golden brown around the edges.

Preheat oven to 425 degrees.

Layer red chicken, mozzarella cheese then cheddar cheese and jalapenos (optional).

Bake until cheese is melted, roughly 5-10 minutes.

Red Chicken

Red Chicken – Perfect for tacos, burritos or rice bowls!

Ingredients

Misc.
2 lbs Boneless Skinless Chicken Breast
1 tsp Salt
Tomato Sauce
2 cups Water
2 tsp Salt
2 lbs Roma Tomatoes
½ Red Onion
4 Cloves of Garlic
½ cup Tomato Paste

Directions

Add all Tomato Sauce ingredients to a food processor and blend on high.

Pour the sauce mixture into a pan on medium high heat and add chicken breasts.

Bring to a boil, then simmer until the chicken easily pulls apart, around 25-30 minutes.

Taste and add up to an additional teaspoon of salt if needed.

Shred chicken and it’s ready to serve!