Flourless Peanut Butter Cookies

Ok yeah, it's been a few years since I've blogged any recipes. But my kids are getting older and they need a place to look when they want to make those tried and true recipes that I use over and over. And it's been a few years, so there are several. So my hope is that I blog on here a little more often, focusing on recipes that I have been meaning to post but never have, and give a place for them. 

So here are my current cookies of choice, plain old peanut butter cookies. They are flourless because I am now gluten-free and I try to use gluten-free flour as little as possible (too expensive), and without any add-ins because things like chocolate chips are harder to come by here in India. Plain old peanut butter cookies, but still amazing.

Flourless Peanut Butter Cookies
(from King Arthur Baking)
Makes about 18 cookies

Ingredients
3/4 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup peanut butter, creamy
1/2 teaspoon baking soda
pinch salt

Directions

1) Preheat your oven to 350°F. In a large bowl, beat the sugar, egg, and vanilla either with a mixer or by hand. Add the peanut butter and continue to stir until incorporated. Add the baking soda and salt until well-blended.

2) Scoop the dough by the tablespoonful onto a parchment-lined baking sheet; use your fingers or a fork to push the top of the dough to flatten slightly.

3) Bake the cookies for 9 to 10 minutes, until the edges just begin to brown and the tops are crinkly. Remove the baking sheet from the oven, and cool on the pan.

Oven-Roasted Chicken Shawarma

If I'm being honest, this--THIS!--is the recipe that motivated me to post on my food blog again.  I discovered it a few months ago and we have made it at least four times already.  It was our Easter dinner.  It was our meal when we had friends over.  It was our church-is-over-and-we're-starving meal.  We usually double it because of my family of two adults, two children, and one baby can eat it all in one sitting, and we like to have leftovers.  If I'm being honest, I think I like the onions more than the rest of my silly family, so we often only use half an onion instead of a full one.  I have tinkered with some of the amounts of spices, but finally decided that it is actually best as written, so I don't mess with it anymore.  This is definitely a new family favorite and one that will stay on our rotation!

Oven-Roasted Chicken Shawarma
(from New York Times)
Printable Recipe
Serves 4-6

Ingredients
2 lemons, juiced
1/2 cup olive oil
6 cloves garlic, minced
1 teaspoon salt
2 teaspoon black pepper
2 teaspoon ground cumin
2 teaspoon paprika
1/2 teaspoon turmeric
Pinch cinnamon
Red pepper flakes, to taste
2 to 2 1/2 pounds boneless, skinless chicken thighs
1 large red onion, peeled and cut into large chunks

Directions
1) Prepare marinade for the chicken: combine the lemon juice, olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.
2) When ready to cook, heat oven to 425 degrees. Grease a rimmed sheet pan. Add the chopped onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading evenly.
3) Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 minutes. Remove from the oven, allow to rest 10 minutes, then slice or shred. Serve with pita, tomatoes, cucumbers, tzatziki sauce, olives, feta, rice, hummus, tabouli, or whatever else you choose.  Enjoy!

Spanish Rice

Growing up, my mom made her own version of Spanish rice which I faithfully made for the first few years of my marriage.  When we moved abroad, several years ago, I stopped making my mom's recipe and sort of forgot about it.  And then we moved to Texas and I've eaten more Tex-Mex in the past two years than the rest of my life combined.  All that to say, I needed a Spanish rice recipe like the ones I've been eating in the restaurants and not like the one I grew up on.  So for the past year I've been making this recipe anytime we have Mexican food for dinner and we've loved it.  (And--funny thing--it wasn't until I started making this recipe that my husband admitted that he never liked my mother's recipe in the first place!)

Spanish Rice
(adapted from Simply Recipes)
Printable Recipe
Serves 6

Ingredients
2 tablespoons olive oil
2 cups basmati rice
1 onion, diced (about 1 cup)
1 green pepper, diced (about 1 cup)
1-2 cloves minced garlic
2 2/3 cup chicken or vegetable broth
1 (15 ounce) can diced tomatoes
1 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried cilantro (optional)

Directions
1) Heat olive oil in large skillet on medium/high heat. Add the rice and stir it so that the rice is lightly coated with the oil. Cook on medium high heat, stirring often, until much of the rice is golden. Add the onion and cook, stirring frequently another 3 minutes, until they begin to soften. Add the garlic and bell pepper, cooking until the onions are translucent and softened, about a minute more.
2) Add the broth, diced tomatoes, salt, oregano and dried cilantro (if using) to the rice. Bring to a simmer, cover the pan, and lower the heat to barely maintain a low simmer. Cook for 15-25 minutes, or until liquid is absorbed and rice is soft. Remove from heat and let sit for 5 minutes.  Enjoy!

Easy Pork and Pineapple Tacos

Ok, I know I've been really MIA lately, but--surprise!--we have baby #3!  I'm still getting back into the swing of dinnertime, but I'm getting there.  In the meantime, here's a really great recipe for some easy pork tacos.  I can without hesitation say that I have never bought pork tenderloin before, but don't let the pork log deter you!  (Sorry for that weird mental picture.)  These tacos are amazingly easy to make and seriously delicious!  Corn tortillas are a must, and you can go easy on the toppings.  I liked mine with just a little hot sauce and some extra cilantro.

Easy Pork and Pineapple Tacos
(adapted from Mel's Kitchen Cafe)
Printable Recipe
Serves 6

Ingredients
2 lbs. pork tenderloin, trimmed and cut into 1-inch cubes
salt and pepper
1 tablespoon oil
4 cloves garlic, minced
1 teaspoon cumin
2 teaspoons chili powder
pinch of cayenne powder (omit, or add more if desired)
1 (20 ounce) can pineapple chunks, juice reserved
2-3 tablespoons chopped cilantro
corn tortillas

Directions
1) In a large skillet, heat the oil over medium heat.  Salt and pepper pork pieces and add them to the hot skillet.  Brown each side until golden brown (pieces do not need to be cooked through).
2) Add garlic, cumin, chili powder, and cayenne powder and stir to combine.  Cook for 2 minutes, stirring constantly.
3) Add the pineapple and 1/4 cup reserved juice; simmer until pork is cooked through.
4) Stir in fresh cilantro.  Serve in pan fried corn tortillas and enjoy!

Winter Vegetable Lentil Soup

If there's one thing I never tire of, it's soup.  Luckily, my kids are almost always on board and my husband kindly doesn't complain when we're having yet another soup for dinner.  This one is healthy and delicious and definitely hit the spot for me!

Winter Vegetable Lentil Soup
(adapted from Real Simple)
Printable Recipe
Serves 6

Ingredients
1 tablespoon olive oil
3 leeks (white and light green parts), cut into 1/4 inch thick halves
1 (28 oz) can whole tomatoes
6 cups water
1 large sweet potato, peeled and cut into 1 inch pieces
1 bunch kale, thick stem removed and leaves cut into 1/2 inch wide strips
1/2 cup lentils, sorted
1 teaspoon dried thyme
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/4 cup grated parmesan cheese

Directions
1) In a large saucepan, heat oil over medium heat.  Add the leeks and cook, stirring occasionally, until they begin to soften, about 3-4 minutes.  Add the tomatoes and cook for 5 minutes, breaking them up with a spoon.
2) Add six cups water and bring to a boil.  Stir in the sweet potatoes, kale, lentils, thyme, salt, and pepper.
3)  Simmer until the potatoes and lentils are tender, about 25 to 30 minutes.  Adjust seasoning, if needed.  Serve into bowls and garnish with parmesan cheese.  Enjoy!

Slow Cooker Everything Chili

Chili is a weekly affair at my sister-in-law's house, so when they went vegan several years ago, a vegan chili recipe became a necessity.  She was kind enough to make her chili for our entire extended family the last time we all got together and it is delicious!  As well--and this is coming from a proclaimed TVP-hater, so hear me out--this chili is so good you won't even know that it's not meat.  As in, when I ate this for the first time, I thought I was eating beef instead of TVP.  So if you've always been curious about using meat alternatives, this is a good place to start.  Of course you could always use ground beef or turkey, if you want, or make it without using either meat or TVP.  (So many choices!)  Because this chili is great any way you choose to make it.

Slow Cooker Everything Chili
(adapted from Kim the Health Nut)
Printable Recipe
Serves 8

Ingredients
1/2 pound cooked ground turkey or beef, or 1/2 package TVP crumbles
1 bell pepper, diced
1 red onion, diced
1 zucchini, diced
1 cup salsa
2 tablespoons taco seasoning
1 can diced tomatoes
1 can green chiles
1 can pinto beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can corn, drained
1/2 bunch cilantro, finely chopped (optional)

Directions
1)  Put all ingredients except cilantro in the crock pot and stir to combine.  Cook on high for 2-3 hours or low for 4-6 hours.
2)  Stir in cilantro, if using, before serving.  Garnish with cheese, sour cream, tortilla chips, or your toppings of choice.  Enjoy!

Chunky Spiced Pear Syrup

I rarely make a real breakfast in the morning.  In fact, the last time I made an actual breakfast for everyone on a weekday resulted in me becoming a cranky grouch of a mother, which negates the whole "showing my love through food" thing.  So any real breakfast cooking usually happens on the weekend or at dinnertime.  However, if I'm going to make breakfast for dinner, I try to add a little bit of creativity.  This recipe was me trying to make pancakes for dinner seem a little healthier (because of the fruit--duh!) and interesting.  We loved pouring this syrup on our pancakes--just the right amount of fruit and sweetness, without being overpowering.  I can't wait to make this one again the next time we have pancakes for dinner!

Chunky Spiced Pear Syrup
(adapted from Cuisinart)
Printable Recipe

Ingredients
2 tablespoons butter
2 pears, cored and cut into chunks
1 teaspoon sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
dash allspice
1/4 cup pure maple syrup

Directions
1)  Melt butter in a wide nonstick frying pan over medium-high heat, then add the pears. Stir until pears are well coated with butter.  
2)  Sprinkle sugar, cinnamon, nutmeg and allspice; continue to cook about 3 minutes until pears begin to soften. Pour in maple syrup; cook until bubbly.  Allow to boil 1 minutes then remove from heat.  Serve immediately and enjoy!

Chocolate Peanut Butter Banana Smoothie

It's no secret that I don't like bananas, but once again peanut butter and chocolate have come through for me!  I make this smoothie periodically for my kids as a healthy after school snack and they are always thrilled!

Chocolate Peanut Butter Banana Smoothie
(adapted from The Sisters Cafe)
Printable Recipe
Serves 3-4

Ingredients
1 cup milk
2 cups ice cubes
1 banana
2 tablespoons cocoa powder
2 tablespoons honey
3 tablespoons creamy peanut butter

Directions
1) Put all ingredients in a blender and blend until smooth.  Pour into glasses and enjoy!

Plov (Russian Rice Pilaf)

This is one of my husband's favorite dishes, but I'd never attempted to make it before.  However, we recently experienced some bad plov (sticky rice, lacking flavor) and I figured I couldn't do any worse than we'd already had, so I might as well give it a try!  Plus, think or all those good wife points I'd be earning!

Plov may look like just a meaty rice pilaf (ok, it is a meaty rice pilaf), but when it's done right, it's amazing.  The rice itself is so flavorful that when you get a bite of meat, it's like a tasty surprise.  And don't be put off by the time it takes.  As I've learned over the years, if your Russian food doesn't take all afternoon to make, it probably won't taste very authentic.  I've tried many plovs over the years (and my husband even more so!) and this one does it right.

Plov
(adapted from Olga's Flavor Factory)
Printable Recipe
Serves 8

Ingredients
1 lb beef chuck (you can also use lamb), cut into 1/2 inch pieces
1/4-1/3 cup canola oil
2 onions, chopped
4 carrots, peeled and shredded
salt and pepper to taste
3 dry bay leaves
1 teaspoon ground cumin
1 1/2 teaspoon paprika
1 1/2-1 3/4 cup water
3 cups basmati rice
4 cups hot water
1 head of garlic

Directions
1) Blot the meat chunks with a paper towel until they are dry from any excess moisture and set aside.
2) Using a large pot or Dutch oven, heat 1/4 to 1/3 cup oil (enough to generously cover the bottom of the pot) over high heat until it is smoking hot.
3) Add the meat to the oil and cook 5-7 minutes until the meat is a deep golden brown color, but not cooked through.  Reduce the heat to medium and add the onion; cook for 5-7 minutes more until the onions are tender and slightly golden.
4) Add the shredded carrots, stirring to combine, and season with salt, pepper, bay leaves, cumin and paprika.  Cook for 5 minutes more, until the carrots become tender.
5) Pour enough water in the pot to barely cover the meat mixture, 1 1/2- 1 3/4 cup.  Cover with a lid and simmer for 45 minutes to 1 hour, until the meat is tender.
6) Meanwhile, while the meat is simmering, rinse the rice thoroughly.  This is done by placing the rice in a large bowl.  Fill the bowl with water, about 2 inches higher than the level of rice.  Using your fingers, move the rice around in the water.  The water should become cloudy.  Drain the water and repeat until the water stays clear.  After rinsing the rice, set it in a bowl of water to soak and set aside.
7) When the beef is tender, drain the water from the rice and spread the rice out evenly on top of the beef mixture.  DO NOT MIX TOGETHER.  Pour in about 4 cups of hot or boiling water, enough to cover the rice by about 1 to 1 1/2 inches.  Season with salt.  Bring water to a boil, reduce heat to medium-high and cook, uncovered, until much of the water is absorbed.
8) Insert a whole garlic head into the middle of the rice and make a few holes in the rice, to help the water cook out faster (I use the handle of a long wooden spoon to create the holes); cover the pot, reduce the heat to low and cook for another 10-15 minutes, just until the rice is cooked through.

9) Take out the roasted garlic and mix the whole dish together, incorporating the beef, onion, and carrots with the rice. You can press some of the roasted garlic through a garlic press and add it to the rice, as well.  Serve hot and enjoy!

*Plov freezes well!

Vegetable Quinoa Soup

Whenever one of my kids asks to buy something in the produce section I almost always say yes.  It sometimes results in some creative dinners, but who am I to deny them vegetables when they ask for them?  My little girl wanted a summer squash during one visit and so I took the opportunity to make this soup.  I know that soup season may be winding down (who am I kidding? soup season is a year-round event in our house!), but I couldn't wait to put this one on here.

Vegetable Quinoa Soup
(adapted from Two Peas and their Pod)
Printable Recipe
Serves 4-6

Ingredients
1 tablespoon olive oil
1/2 medium onion, diced
1 clove garlic, minced
1 carrot, chopped
1 stalk celery, chopped
1 small zucchini or yellow squash, chopped
3/4 cup fresh green beans, cut into 1-inch pieces
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon crushed bay leaf
1 tablespoon dried basil
1 (15 ounce) can diced tomatoes
2 1/2 cups vegetable broth
1 cup cooked quinoa

Directions
1) Heat the olive oil in a large pot over medium heat.  Once hot, add the onions and cook until tender.  Add the garlic and cook until fragrant.  Add the carrot, celery, zucchini or squash, and green beans; cook for 4 to 5 minutes, stirring occasionally, until vegetables begin to soften.
2) Add all the remaining ingredients except for quinoa.  Cover and reduce the heat to low, cooking 20-30 minutes or until the vegetables are fork tender.  Stir in the cooked quinoa and adjust salt and pepper to taste.  Serve warm and enjoy!

Easy Lentil Tacos

A while ago, my sister-in-law asked me for my lentil taco recipe.  I had to reply that I didn't have one!  I've attempted lentil tacos in the past, but was never thrilled with the results.  Maybe it was the taco seasoning I was using or maybe I wasn't used to the texture of lentils yet...I'm not sure what the reason was.  But I decided it was time to give lentil tacos another try.  There's nothing complicated about this recipe, but it was every bit as satisfying and delicious as if I had used meat.  We really love this recipe--we've used it in taco salad and nachos, too!--and I'm glad I finally have a lentil taco recipe I can share!

Easy Lentil Tacos
(adapted from AllRecipes)
Printable Recipe
Serves 6

Ingredients
1 teaspoon olive oil
1/2 cup diced onion
1 clove garlic, minced
2/3 cup dried brown lentils, sorted
1 tablespoon taco seasoning, more to taste
1 2/3 cup vegetable broth
1/2 cup salsa

Directions
1) Heat oil in a large skillet over medium heat; cook and stir onion until tender, about 5 minutes. Add garlic and cook until fragrant.  Mix lentils and taco seasoning into onion mixture; cook and stir for 1 minute.
2) Pour broth into skillet and bring to a boil. Reduce heat to low, cover the skillet, and simmer until lentils are tender, 25 to 30 minutes.
3) Uncover the skillet and continue to cook until mixture is slightly thickened, 6 to 8 minutes; stir in salsa.  Adjust seasoning, if needed.  Garnish as desired and enjoy!

Homemade Taco Seasonings

I've been wanting to make my own taco seasonings for a while, but felt too lazy to do it (curse my infernal laziness!) until I had some incentive: that jumbo canister of taco seasoning from Costco was starting to taste  funky.  I don't know if it was just past its prime or what, but our tacos were definitely tasting a little foul.  So I looked at a few recipes online and I realized that I already had all the ingredients I needed in my pantry!  Five minutes later, I had homemade taco seasonings adapted to my family's tastes.  I've used our taco seasoning several times and we love it (it's about 2 tablespoons seasoning per taco recipe).  Plus every time I use it, I am totally justified in feeling all domestic-goddess about myself.

Homemade Taco Seasonings
(adapted from AllRecipes)
Printable Recipe
Makes about 2 cups

Ingredients
1/2 cup and 2 tablespoons chili powder
1/4 cup and 1 tablespoon ground cumin
3 tablespoons and 1 teaspoon salt
2 tablespoon and 2 teaspoons paprika
2 tablespoons black pepper
1 tablespoon and 1 teaspoon dried cilantro
2 1/2 teaspoons dried oregano
2 1/2 teaspoons garlic powder
2 1/2 teaspoons onion powder
1 1/2 teaspoons crushed red pepper flakes

Directions 
1) In a small bowl, mix together all ingredients until combined. Store in an airtight container.  Enjoy!

Roasted Cauliflower White Chili

New favorite soup.  Boom.  I said it.  I mean, I have a lot of favorite soups, but this is the current winner.  I've mentioned that I'm a little obsessed with roasted cauliflower lately.  Adding it to my white chili was the best idea I've had in a long, long time.

Roasted Cauliflower White Chili
Printable Recipe
Serves 6

Ingredients
2 tablespoons olive oil, divided
1/2 head roasted cauliflower, cut into small chunks
1 medium onion, chopped
3 cloves garlic, minced
1 can (15 ounces each) white beans, drained and rinsed
1 can (15 ounce) corn, drained
1 can (4 ounces) diced green chiles
1/4 teaspoon chili powder
1/2 teaspoon dried cilantro
1/2 teaspoon pepper
1 teaspoon salt
1 teaspoon cumin
1 teaspoon dried oregano
2 cups vegetable broth 
1/2 cup milk
1 cup sour cream, room temperature

Directions
1) In a large bowl, toss the cauliflower in 1 tablespoon olive oil until well coated; season with salt and pepper to taste.  Place on a large baking sheet in a single layer.  Roast the cauliflower at 400 degrees for 20-30 minutes until lightly golden brown.  Set aside.
2) While cauliflower is roasting, heat 1 tablespoon olive oil in a large pot.  Add onion and cook until translucent; add garlic, cooking until fragrant.
2) Add the beans, corn, seasonings, and broth and bring to a boil. Reduce heat and simmer for 30 minutes.  Add cauliflower and stir to combine.
3) Remove soup from heat and stir in milk. Just before serving, place the sour cream into a large bowl. Add two to three ladles of hot soup and stir to combine with the sour cream. Pour back into the soup pot and stir.  Enjoy!

Curried Carrot Soup

Recently, we had dinner at a fancy schmancy restaurant with some of my husband's co-workers.  Curried carrot soup was on the menu and someone made a doubtful remark about whether or not he should order it.  Without hesitation, and without ever having tried it before, I told him it was my type of food.  I knew I would love it.  And I knew I needed to make it for myself.

This recipe was pretty close to how I remembered.  Creamy, and slightly spicy, it has a wonderful curry flavor without being overpowering.  It tastes complicated, but it's simple and delicious.

Curried Carrot Soup
(adapted from Serious Eats)
Printable Recipe
Serves 4

Ingredients
6 tablespoons butter
1 medium-sized onion, diced
3 cups peeled and roughly chopped carrots
3 cups chicken or vegetable broth
2 teaspoons curry powder
pinch red pepper flakes
1 1/2 cups milk
salt and pepper to taste
plain Greek yogurt, for garnish

Directions
1) In a large saucepan, melt butter over medium heat until foaming subsides.  Add onions and saute until translucent, 5-8 minutes, stirring often so they won't brown.
2) Add carrots and stir to coat with butter, cooking until almost soft, 10-12 minutes.  Sprinkle with curry powder and red pepper flakes over vegetables and cook, stirring constantly, until spices are very fragrant, about 1 minute.  Add broth and bring to a boil; simmer until carrots are completely soft.
3) Transfer soup to a blender and blend, in batches if necessary, or use an immersion blender, until soup is completely pureed.
4) Return soup to saucepan and whisk in milk.  Return to a simmer and season with salt and pepper to taste.  Dollop yogurt on individual portions, if desired.  Enjoy!

Asian Quinoa Salad

Oh this salad!  How I love this salad!  I've definitely been on a salad kick lately because of all that pesky Texas weight (i.e. the weight you gain when you move to Texas) lingering around my love handles, but this one is a new favorite!  It is so easily adaptable, it's a breeze to make--especially if you substitute a cole slaw mix for the shredded cabbage and carrots--and we all loved it!  I'm already planning on making this again next week!

Asian Quinoa Salad
(adapted from Two Peas and Their Pod)
Printable Recipe
Serves 4

Ingredients
SALAD:
1 cup quinoa
2 cups water
1/4 teaspoon salt
1 1/2 cups chopped red cabbage
1/2 cup shredded carrots (or substitute the cabbage and carrots for 2 cups cole slaw mix)
1 cup cooked edamame or peas
1 red bell pepper, diced
1 cup cucumber, diced
2 tablespoons sliced almonds or chopped peanuts

DRESSING:
1/4 cup lite soy sauce
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 tablespoon sesame seeds
1/8 teaspoon ground ginger
1/8 teaspoon red pepper flakes
1/4 cup chopped cilantro
2 tablespoons chopped green onion
salt and pepper to taste

Directions
1) Add water, quinoa and salt to a medium-sized sauce pan and bring to a boil over medium heat.  Boil for 5 minutes.  Turn the heat to low and simmer for about 15 minutes, or until water is absorbed.  Remove quinoa from heat and fluff with a fork.  Set aside to cool.
2) While quinoa is cooking, whisk all dressing ingredients together in a small bowl.  Set aside.
3) Place cabbage, carrots, edamame, and bell pepper in a large bowl.  Add the cooled quinoa; pour the dressing over the salad and stir well to combine.  Garnish with cucumber and almonds or peanuts.  Serve chilled or at room temperature.  Enjoy!

Red Lentil Soup with Lemon

In my ideal world, I wouldn't cook at all on the week of Thanksgiving except for The Big Meal.  There is no way I want to make dinners on Monday, Tuesday, and Wednesday when I have that  looming Thursday ahead of me.  In other words, I needed something light and easy for dinner the week of Thanksgiving and this did the trick.  It comes together quickly, and is delicious!  It's a great for those times when I'm in a hurry--or just don't want to cook!

Red Lentil Soup with Lemon
(adapted from NY Times)
Printable Recipe
Makes 4 servings

Ingredients
2 tablespoon olive oil, more for drizzling
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon cumin
1/4 teaspoon salt, more to taste
1/4 teaspoon black pepper
1/8 teaspoon chili powder, more to serve
1 tablespoon tomato paste
1 large carrot, peeled and diced
1 quart vegetable or chicken broth
1 cup red lentils, sorted
juice of 1/2 lemon, more to taste
3 tablespoons fresh chopped cilantro

Directions
1) In a large pot, heat the oil over high heat until hot and shimmering.  Add onion and garlic and saute until golden, about 4 minutes.
2) Stir in cumin, salt, pepper, chili powder, and tomato paste, and saute for 2 minutes longer.
3) Add carrots, vegetable broth, 2 cups water, and lentils.  Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer 30 minutes, or until lentils are soft. Taste and adjust salt, if needed.
4) Using an immersion blender, or using a regular blender, puree half the soup.  Soup will be somewhat chunky.
5) Reheat soup, if necessary, then stir in lemon juice and cilantro.  Serve soup with a dusting of chili powder and a drizzle of olive oil, if desired.  Enjoy!

Quinoa and Parmesan Stuffed Peppers

I love stuffed peppers.  There's so many different combinations and flavors!  This one is simple, light, and delicious.  Serve it with a green salad and some crusty bread and you've got yourself an amazing meal.

Quinoa and Parmesan Stuffed Peppers
(adapted from The New York Times)
Printable Recipe
Serves 4

Ingredients
4 medium-sized yellow bell peppers
2 tablespoons olive oil
1/2 yellow onion, diced
2 cloves garlic, minced
2 tablespoon dried parsley
1 1/2 cups cooked quinoa
1/2 cup Parmesan cheese, grated
salt and pepper
1 1/2 cups marinara sauce, divided

Directions
1) Cut a thin slice from the stem end of each bell pepper to remove top.  Remove seeds and membranes; rinse peppers.  In 4-quart pot, add just enough water to cover peppers. Heat water to boiling and add peppers. Cook about 5 minutes until peppers are tender; drain.
2) Meanwhile, heat the olive oil over medium heat in a large skillet and add the onion.  Cook until onion is translucent and add garlic. Cook, stirring, until fragrant, about 1 minute. Stir in the parsley and quinoa and mix together until the quinoa is coated with oil. Remove from the heat and stir in the cheese. Season to taste with salt and pepper.

3) Place 1/2 cup marinara sauce in a baking dish large enough to accommodate all of the peppers. One at a time, place a pepper in the baking dish and fill with the quinoa mixture.  Cover the baking dish with foil or a lid and bake the peppers for 20 minutes and 350 degrees. 
4) Meanwhile, reheat the remaining tomato sauce.  Ladle the tomato sauce onto serving plates or a serving platter. Top with the stuffed peppers and serve.  Enjoy!

Greek Rice Pilaf

We had some great friends in Virginia that would occasionally make themed desserts or dinners with us.  Some of the most memorable were the cake night (it was a lot of cake!), Indian food night (I made chicken tikka masala), and Greek food night (I brought my husband's favorite "nirvana chicken" and tzatziki sauce).  My dear friend contributed to Greek night with a great veggie salad and this rice pilaf.  And I could not get enough of this rice!  It is perfect in its spinach, peas, and feta goodness.  It's a fabulous side dish, but I admit I've been known to eat it by the plateful and call it dinner.

Greek Rice Pilaf
(adapted from Food)
Printable Recipe
Serves 6 as a side dish

Ingredients
2 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
2 teaspoons oregano
1/2 teaspoon dried dill
1/8 teaspoon black pepper
4 cups spinach, chopped
3 tablespoons lemon juice
4 cups cooked rice (couscous also works great)
1 cup peas, fresh or frozen
4 ounces feta, crumbled

Directions
1) In a large skillet, saute the onion in oil on medium heat until they soften and become translucent.
2) Add the garlic, oregano, dill, and pepper and saute until fragrant.
3) Stir in the spinach, lemon juice, rice and green peas.  Cover and cook for 3-4 minutes, stirring occasionally.
4) When spinach is wilted and rice is hot, top with feta and serve immediately.  Enjoy!

Garlic Green Beans

Sorry for the complete lack of blogging for the past, oh, three months, but things have been crazy.  To be brief--we moved!  Good-bye Virginia, hello Texas!  It was a pretty quick move for us, but I think we're finally starting to get settled.  At least, that's what I'm telling myself (as I write this post instead of emptying more boxes).

The food scene is definitely a little different here.  I'm already missing the Middle Eastern options, which are now a prohibitively far drive away.  However, we luckily live really close to several Indian restaurants (imagine the blank stares from our new neighbors when I asked them about the nearby Indian options), and there are exponentially more BBQ and Mexican places here than our last neighborhood.

Another plus for Texas?  I love how enormous the produce section is in my local grocery store, as well as being able to show my kids some vegetables that they've never seen before.  Since we moved here, our grocery store has never failed to have at least three different kinds of cauliflower at a time.  And if my little guy points out the orange or purple or green cauliflower and asks me if we can get one, who am I to deny him?  I made this for dinner last night with an orange cauliflower, as well as my go-to garlic green beans to go with it.

Basically, this entire story was a long way of saying that I realized that I have never actually posted the recipe I use for garlic green beans.  It's ludicrous, really, because I use the recipe all the time.  We are a family of green bean lovers, afterall.  This recipe comes together quickly, and is so easy, that I have no problem picking up a pound or two of green beans whenever I feel like it.  Because I know we'll be eating them up in no time--and will plenty of cauliflower to go with them.

Garlic Green Beans
(adapted from Good Housekeeping)
Printable Recipe
Serves 6-8 side dishes

Ingredients
3/4 teaspoon salt, divided
2 pounds fresh green beans, trimmed and washed
1 tablespoon butter
2 cloves garlic, minced
1/4 teaspoon black pepper

Directions
1) In a large skillet, heat 1 inch of water and 1/2 teaspoon salt on high until boiling.  Add beans and return to boiling.  Reduce heat to low and simmer, uncovered, for 5 to 10 minutes or until beans are bright green and tender-crisp.  Remove beans and drain any excess water.
2) Increase to medium heat, and add butter and garlic to skillet.  Cook until fragrant.  Add beans and cook about 2 minutes or until beans are hot and garlic butter is well incorporated.
3) Remove skillet from heat and toss with 1/4 teaspoon additional salt and 1/4 teaspoon pepper.  Serve warm.  Enjoy!

Bolivian Cabbage and Potato Tacos

I got in a taco rut.  I happens to the best of us.  You get so used to making the same kind of tacos time after time, that it gets monotonous.  At some point, I decided I needed to liven things up a little in a non-fake meat vegetarian sort of way.  I'd been eyeing this cabbage and potato recipe for awhile, and decided I could justify eating winter vegetables in summer since the recipe also calls for five tomatoes.  People that garden (you know who you are, Tomato Fairy) are going to be looking to get rid of some tomatoes here real soon, so I feel justified making this recipe out of season.  Plus, this was a delicious dinner for my family; whenever they eat leftovers without complaint, I know its a winner.

Bolivian Cabbage and Potato Tacos
(adapted from Vegetarian Times)
Printable Recipe

Serves 10-12

Ingredients

7-8 cups shredded cabbage (1 small head)

1 ½ lb. potatoes, cut into 1-inch chunks

2 tablespoons tomato paste

1 teaspoons sugar

2 tablespoons olive oil, more for frying tortillas

1 large onion, chopped (1 ½ cups)

1 small yellow or orange bell pepper, finely chopped (¾ cup)

5 Roma tomatoes, seeded and coarsely chopped

1 jalapeño, seeded and finely diced

salt and pepper to taste

2 tablespoons lime juice

¼ cup coarsely chopped cilantro

corn tortillas

Directions

1) Bring large pot of salted water to a boil. Drop cabbage in water, and blanch 5 minutes, or until crisp-tender.

2) Cook potatoes in boiling salted water 5 to 7 minutes, or until tender. Drain, reserving 1/2 cup cooking water. Stir tomato paste and sugar into cooking water, and set aside.

3) Heat oil in Dutch oven or large saucepan over medium heat. Add onion and bell pepper, and sauté 5 minutes, or until soft. Stir in tomatoes, jalapeño and tomato paste mixture, and cook 5 minutes, stirring occasionally. Stir in cabbage and potatoes. Cook 5 to 6 minutes, or until cabbage and potatoes are heated through. Season with salt and pepper to taste; toss lightly with lime juice and cilantro.

4) Heat additional oil in a 12-inch skillet over medium-high heat.  Spread about ¼ cup potato mixture over half of each tortilla, and fold over to form a taco. Working in batches, add tacos to oil and fry, turning once, until golden brown and crisp, about 3 minutes.  Garnish tacos with additional cilantro, cheese, salsa, and sour cream, if desired.  Enjoy!