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!

Gourmet Hot Dogs: JDawgs Copycat Recipe

I hope you know how sincere I am when I say, I'm sorry.  This recipe has been in draft form for months and it is absolutely inexcusable that I never published it.  Because this recipe?  It's been a game changer for me.

So indulge me while I give some background.  In college there was this amazing hot dog place.  People would use their entire lunch break (me included) waiting in line for one of these hot dogs.  Fast forward 10 years and I've eaten a lot of hot dogs in a lot of places and I still miss those hot dogs from college.

Luckily, one of my good friends--and old college roommate--has a food blog (check it out!) and her recipe is as close to the real deal as I've had.  The two missing pieces were the marinade, and that sweet and tangy sauce.  Using just the marinade or just the sauce will result in a great tasting hot dog (or sausage!), but both combined are key.  

This is the only way I make hot dogs now.  If we're invited to a bbq, we bring the hot dogs pre-marinaded and with the prepared sauce and toppings.  I never thought I was a hot dog lover before, but this is the only way I'm going to make them from now on.

Gourmet Hot Dogs
(adapted from Heather Likes Food)
Printable Recipe
Makes 8

Ingredients
MARINADE:
8 quality hot dogs or sausages
2 cloves minced garlic
1/2 cup apple cider
1 cup brown sugar

SAUCE:
1/4 cup chili sauce (found in the ketchup aisle)
1/4 cup your favorite barbecue sauce
2 tablespoons honey
1/2 tablespoon soy sauce
1/2 tablespoon apple cider vinegar

Directions
1) Prepare marinade by combining garlic, apple cider, and brown sugar; whisk together until sugar is dissolved.  Set aside.
2) Score hot dogs with an x-pattern and place hot dogs in marinade for 30 minutes or up to overnight (longer is better).
3) While hot dogs are marinading, mix together sauce ingredients.  Set aside.
4) When hot dogs are ready to cook, remove from marinade and grill until hot and slightly charred.
5) Serve hot dogs in toasted buns with prepared sauce, chopped onions, dill pickle spear, sauerkraut, and banana peppers.  Enjoy!

Toasted Pasta with Caramelized Onion and Broccoli

For the first year of our marriage, my husband and I were both college students and were still eating as such.  Well, my husband was no longer eating corn dogs on a daily basis, but the fast, processed foods were our staples.  Things like rice-a-roni were reserved for Sunday dinners when we had a little extra time.  It seems funny to me now what was once considered fancy.

I haven't bought or eaten rice-a-roni in a lot of years, but this recipe reminds me of what I liked about those little boxes: fast, easy, with a great toasted flavor.  All similarities end there, though.  This pasta is delicious!  Plus, I will pretty much eat anything if it has caramelized onions in it.  My family devoured this recipe!

Toasted Pasta with Caramelized Onion and Broccoli
(adapted from Bakeaholic Mama)
Printable Recipe
Serves 4

Ingredients
2 tablespoons butter, divided
2 tablespoon olive oil, divided
1 onion, halved and sliced
8 ounces uncooked spaghetti
2 cloves minced garlic
2 cups fresh broccoli
4 cups vegetable or chicken broth
1/2 cup shredded Parmesan cheese

Directions
1) Place 1 tablespoon butter and 1 tablespoon olive oil in a large saute pan.  Add onion and cook on low for 15-20 minutes, stirring occasionally, until onions are golden and translucent.  Remove onions from pan and set aside.
2) Melt the remaining 1 tablespoon butter and 1 tablespoon oil in the pan over medium low heat.  Break pasta in half and add to the pan, stirring frequently.  Toast pasta until about 1/3 of the noodles are golden.  Add garlic to saute for 1 minute.
3) Add about 1 cup broth, stirring occasionally, until pasta has absorbed the liquid, and then add another 1 cup broth.  Continue to stir and add broth until pasta is tender and then stop, even if you do not use the entire 4 cups broth.  When pasta begins to get tender (about 15 minutes into the cooking process), add broccoli.  Cook until pasta is soft and broccoli is fork tender.
4) Toss in caramelized onion and top with Parmesan cheese.  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!

Minestrone Soup

I first tried this recipe about four years ago and loved it, but for some reason thought there must be another recipe out there that we would like better.  I've made a multitude of minestrone recipes since then, but I keep coming back to this one.  Honestly, I don't know why I bothered trying those other recipes at all.  This one always satisfies!

Minestrone Soup
(adapted from The Sisters Cafe)
Printable Recipe
Serves 8-10

Ingredients
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
4 carrots, peeled and chopped
4 stalks celery (including leaves), chopped
3 potatoes, peeled and chopped
1 teaspoon dried oregano
1 tablespoon dried basil
1 tablespoon salt
1 teaspoon black pepper
1 can (6 oz) tomato paste
1 (15 oz) can Italian-style diced tomatoes
1 can (15 oz) kidney beans, drained and rinsed
4 cups vegetable broth
4 cups water
1 cup small shell pasta
2 cups spinach, roughly chopped (a few large handfuls)
shredded parmesan

Directions
1) Heat olive oil in a large pot and saute onion until tender; stir in garlic and stir until fragrant.
2) Add carrots, celery, potatoes, oregano, basil, salt and black pepper and cook together for several minutes.
3) Stir in tomato paste, diced tomatoes, kidney beans, vegetable broth and 4 cups water.  Bring to a boil and then turn heat to low.  Simmer for 30-40 minutes or until vegetables are tender.
4) While vegetables are cooking, in a separate pot, bring water to a boil.  Add pasta and cook until pasta is done; drain.
5) Stir spinach and pasta into the soup during the last five minutes of cooking.  If desired, serve with parmesan cheese sprinkled on top.  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!

One-Pot Spaghetti in Meat Sauce

I've used this recipe for one-pot spaghetti with meat sauce for years (you know, for those times when I'm eating meat with my spaghetti).  It has been delicious every time.  Lately I've seen a whole host of all kinds of one-pot pasta recipes floating around.  And I've tried a couple.  But they have been uniformly disappointing.  Although the flavor may be there, the sticky starchiness was so off-putting to me.  But this recipe is perfect--a good ratio of homemade sauce and meat to perfectly done noodles, without any of that starchy goopiness.  We really should be making this one more often!

One-Pot Spaghetti in Meat Sauce
(adapted from Recipe Shoebox)
Printable Recipe
Serves 6

Ingredients
1/2 pound ground beef, turkey, or sausage
1 medium onion, chopped
2 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon black pepper
2 cans (6 ounces) tomato paste
4 cups (32 ounces) chicken broth
3 cups water
1 box (12 ounces) spaghetti, broken
1/4 cup grated Parmesan cheese

Directions
1) In a large pot, cook the ground beef until meat is cooked through; drain excess grease.  Add onion and garlic and cook until onion is tender.
2) Stir in the oregano, basil, pepper, tomato paste, broth, and water.  Bring to a boil.
3) Add the broken spaghetti a little at a time, stirring constantly, and return to boiling.  Stirring frequently, boil gently, uncovered, for 17-20 minutes of until spaghetti is tender and sauce is desired consistency.  The longer it cooks, the thicker the sauce.  Garnish with Parmesan cheese 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!

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!

Couscous with Spinach, Feta, and Roasted Cauliflower

My grocery store let me down.  What this dish needs is a bright orange or purple cauliflower for a little pop of color.  But there was none to be had.  Besides the lack of visual appeal, this dish was perfect.  I'm mildly obsessed with roasted cauliflower right now--expect more cauliflower recipes in the future--and had some spinach and feta that were getting to their expiration point.  Throw it all together with some couscous and--voila!  A delicious light dinner!

Couscous with Spinach, Feta, and Roasted Cauliflower
Printable Recipe
Serves 4 as a main dish, 6 as a side

Ingredients
3 tablespoon olive oil, divided
1/2 large head cauliflower, cut into 1-inch pieces
1 onion, diced
3 cloves garlic, minced
1 teaspoon dried dill
1 teaspoon dried mint
2 teaspoons dried oregano
4 cups fresh spinach, chopped
3 tablespoons lemon juice
4 cups cooked couscous
salt and pepper to taste
4 ounces feta, crumbled

Directions
1) Arrange cauliflower on a cookie sheet in a single layer.  Drizzle 1 tablespoon olive oil, sprinkle with salt and pepper and toss until covered.  Roast at 400 degrees for about 20 minutes, or until cauliflower begins to turn golden and cauliflower is tender.  Set aside.
2) In a large skillet, saute onion in 2 tablespoons oil on medium heat until they soften and become translucent. Add garlic, oregano, and dill and saute until fragrant.
3) Stir in the spinach, lemon juice, couscous and cauliflower.  Cover and cook for 3-4 minutes, stirring occasionally until spinach is wilted.
4) Salt and pepper to taste and top with feta.  Serve immediately or chilled.  Enjoy!

Creamy Cabbage and Potatoes

Because of the cabbage and potatoes, this is sort of like a colcannon-type dish.  And, although I first made this recipe a while ago, realized I could totally use this as some sort of St. Patrick's Day recipe and instantly be all cutesy on my food blog.  You know, Irish stuff!  Leprechauns!  Pot of gold!  Shamrocks!  Lucky Charms!

What was I talking about again?  Oh right.

So I was a little afraid that this dish would taste too cabbagey and be off-putting, but not at all!  It was just creamy potato deliciousness which we thoroughly enjoyed.  And my hubby loved it the next morning fried on a skillet as a kind of potato pancakes.

Happy St. Patty's Day!

Creamy Cabbage and Potatoes
(adapted from Serious Eats)
Printable Recipe
Serves 4

Ingredients
3 tablespoons butter, divided
1 large onion, chopped
1 pound green cabbage, cored and chopped
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon apple cider vinegar
2 pounds potatoes, baked
1 1/2 tablespoons flour
1 cup milk
dash of nutmeg

Directions
1) Heat 2 tablespoons butter in a large pot over medium heat until it stops foaming and then add the onion.  Cook, stirring occasionally, until the onions are soft and just beginning to brown.  Stir in salt and pepper and then toss in cabbage.  Continue to stir until cabbage and onion are combined and cabbage is beginning to wilt.  Pour in the vinegar and 1 tablespoon water; cover the pot and turn the heat to low.  Cook for about 10 minutes, stirring once or twice, until the cabbage is tender.
2) While the cabbage is cooking, peel the potatoes and mash them roughly with a fork or your fingers.  Set aside.  Melt the remaining 1 tablespoon butter in a large skillet over medium heat.  Add the flour and cook, stirring constantly for about 2 minutes.  Stir in the milk and continue to stir until mixture thickens.  
3) Add potatoes, nutmeg, and cabbage mixture, stirring to combine.  Adjust salt and pepper to taste.  Transfer mixture to a 13x9 baking dish, smoothing the top with the back of a spoon.  Bake at 400 degrees for 15-20 minutes and serve warm.  Enjoy!

Bean Burrito Filling

Sometimes when it comes to dinner, I either feel like I have to do something new, original and amazing or just give up entirely.  This recipe is a happy medium between the two because although it's not at all new or original, it's still amazing and requires only a little more effort than nothing.  We use this bean filling for burritos, nachos, taquitos, tostadas, and anything else that sounds good.  It makes for a quick dinner we all love!

Bean Burrito Filling
(adapted from The Curvy Carrot)
Printable Recipe
Serves 4-6

Ingredients
1 tablespoon extra virgin olive oil
1/2 cup yellow onion, diced
2 cloves garlic, minced
1 (4 ounces) can green chilies
1 teaspoon chili powder
1/2 teaspoon cumin
2 tablespoons lime juice
1 (15 ounces) can black beans, drained and rinsed
1 (15 ounces) can refried beans
salt and pepper to taste
tortillas, cheese, salsa, and whatever other taco fixings you like

Directions
1) In a large skillet, heat oil over medium heat.  Add onion and cook, stirring occasionally, until softened and translucent.  Add garlic and cook until fragrant, about 30 seconds.
2) Add all remaining ingredients and stir until combined and heated through.  Use as filling for tacos, burritos, tostadas, etc. and top with your favorite fixings.  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!

Creamy Potato and Kale Soup

I had sick kids and husband a little while ago, and this soup hit the spot.  It is simple and comforting and just good.  I really love eating kale in soups!  Besides, pretty soon after eating this, everyone started feeling better and haven't been sick since.  I attribute their new-found health to this soup!  (And to their various medications.)

Creamy Potato and Kale Soup
(adapted from Damn Good Food)
Printable Recipe
Serves 4-6

Ingredients
2 tablespoons butter
1/2 onion, diced
2 celery stalks, diced
2 carrots, diced
2 cups potatoes, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons flour
2 cups chicken or vegetable broth
1 cup whole milk or half and half
3 cups chopped kale

Directions
1) In a large pot, melt butter over medium heat. Add onion, carrot, celery and potatoes. Saute for about five minutes until vegetables begin to soften; season with salt and pepper. 
2) Add flour, stirring quickly to combine. Pour in broth and, stirring occasionally, bring the chowder to a low boil.  Reduce heat and simmer for 10-15 minutes or until the veggies are fork-tender.  
3) Stir in kale; simmer until kale is tender, about five minutes.  Add milk and stir until combined; adjust seasonings to taste.  Serve hot and enjoy!

Creamy Potato and Kale Soup with Ham:  In step 3, add 1/2 cup fully cooked diced ham at the same time as the kale.  Continue recipe as written.

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!

Couscous and Feta Stuffed Peppers

Couscous with feta, chickpeas, and zucchini?  So good.

Stuffed in a pepper?  Even better.

Couscous and Feta Stuffed Peppers
(adapted from Smitten Kitchen)
Printable Recipe
Makes 5-6 servings

Ingredients
5 to 6 large bell peppers
1 1/4 cups vegetable broth
2/3 cup couscous
2 teaspoons olive oil
1/2 cup onion, diced
2 cloves garlic, minced
2 small zucchini or yellow squash, quartered lengthwise and sliced thin
1/2 teaspoon oregano
1/2 teaspoon salt
black pepper
1 cup cherry tomatoes, cut in half
1 can (15 ounces) chickpeas, drained and rinsed
3 tablespoons tomato paste
1 cup feta, crumbled, plus more for garnish

Directions
1) Cut the stem and the top half inch off of each pepper and scoop out the seeds and membranes.  Spray a  baking dish with cooking spray and place the peppers upright in the dish.  Roast peppers at 350 degrees for 20-25 minutes until they soften.  Remove peppers from oven and set aside until filling is ready.
2) Meanwhile, in a small saucepan, bring the broth to a boil, add the couscous, cover the pan and remove it from heat.
3) Heat oil in a large skillet; add onion, garlic, zucchini, oregano and salt.  Cook, stirring frequently, for 10 minutes or until all vegetables are softened.  Stir in the tomatoes, chickpeas, and tomato paste.  Adjust seasonings to taste.  Remove from heat and stir in the crumbled feta.
4) Fill peppers with the couscous mixture, placing additional feta on top of each pepper.  Bake for 15-20 minutes, or until peppers are soft and filling is heated through.  Serve immediately.  Enjoy!