Category: Easily Adapts to Vegetarian


This recipe uses a ready-made sauce from Stonewall Kitchens.  Their Roasted Garlic Peanut Sauce is amazing.  We love their products and stock up regularly.

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2 lb. boneless skinless chicken thighs

1 bottle Stonewall Kitchen Roasted Garlic Peanut Sauce

1 bag stir fry veggies

1 large sweet onion

2 Tbsp. grapeseed oil

2 packages udon noodles

Marinate chicken in sauce at least 30 minutes or up to overnight.

Preheat oven to 375 F.  Bake chicken in 13 x 9 baking dish with all the sauce.  It takes about 35-40 minutes.

Meanwhile, cook onions in oil over medium heat until softened, approximately 20 minutes.

Get water on stove to boil for udon noodles.

Go back to onions, turn heat up a little and add in veggies.  Cook until desired doneness.  Turn off once you get there.

Pull chicken from the oven and cut up into bite-size pieces using kitchen shears.

Put back in oven at 425 to get a little browned on top.

When water  for noodles comes to a boil, be ready to finish up and serve in 5-10 minutes.

Put noodles in water.  They take 3 minutes or so.  Be ready to drain and rinse them.

Add chicken into veggies and heat up to get ready to add to the noodles.

Toss noodles and chicken/veggie mixture and serve!

Top with chopped peanuts and green onions for crunch, if desired.

We love cornbread and we love chili.  The two of them together is a definite winner!

Cook the chili in the crockpot, and bake the cornbread about 1 1/2 hours before you want to serve the casserole.

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Combine:

2 lb. cubed pork (use any meat, or even plant based “meat”)

1 jar Newman’s Own Pineapple Salsa (any salsa will do)

1 can black beans, drained

1 can white kidney beans, drained

Place in crockpot and cook on low 8-10 hours, or high 4-5 hours.  Keep warm until the cornbread is baked.

Spray 13 x 9 baking dish with cooking spray.  Preheat oven to 350 F.

Combine the following:

2 boxes Jiffy cornbread mix

3 eggs

1 can creamed corn

1 can whole kernel corn, drained

1/2 c. almond milk

3 Tbsp. honey

Stir until blended.  Pour into prepared baking dish and bake until golden, about 40 minutes.

Pour chili over cornbread, and sprinkle with shredded cheese.

I used 1 c. Daiya mozzarella style shreds.

Bake another 20 minutes until cheese is melted.

Serve topped with sour cream.

My son gave me a plantain press, so I decided to try homemade tostones for the first time.  What better day than Cinco de Mayo.  They were a huge success.   I cooked them in the oven along side the chicken while the rice and beans were on the stovetop.

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6 plantains, peeled and cut into 1/2 inch slices

1/4 c. grapeseed oil

Salt to taste (we like them pretty salty)

8 chicken patties (I actually used Gardein Crispy Chick’n Patties)

1 jar salsa (I used roasted tomatillo with pineapple)

Cheese to melt on top (I used vegan cheese, which isn’t pretty, but tastes yummy)

Start rice cooking and black beans heating on stovetop.

Preheat oven to 400F.

Toss plantain slices with oil and spread out on a baking sheet.

Place salsa in the bottom of two 13 x 9 taking dishes.  Top with patties and sprinkle with cheese.

Place plantain slices on the lower rack and patties on the upper rack.

Bake for 10 minutes.

Remove plantains from oven.  Reduce heat to 375F.

Smash plantains and place brown side up on the baking sheet, and return to the oven with the chicken for 15 minutes more.

The rice was done first, so I kept it warm on the stovetop.

We will definitely have this again!

Tonight’s dinner was such a hit, the boys said to write down what I did differently so I can recreate it!  One part I don’t want to recreate is having a stove that only has one working burner (a small one) and an oven (no broiler).  I didn’t really know that some of the minor changes I made would make it so much better, so I didn’t take pictures as I went along.  It was, however, pretty, so I took a picture of a serving of the finished product.

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1 lb. elbow macaroni

2 Tbsp. minced garlic

2 tsp. seasoned salt

1 8 oz. container vegan or lactose free cream cheese

1 large sweet onion, finely chopped

1 C. finely chopped turkey ham

4 Tbsp. butter

1 Tbsp. grapeseed oil

2 tsp. Italian seasoning

1 tsp. garlic powder

1 tsp. seasoned salt

1/4 tsp. cayenne pepper

1/2 c. leftover roasted (charred) broccoli, finely chopped

1 pouch vegan mozzarella style shreds

Cook elbow macaroni.  I use the Alton Brown method of putting the pasta in a large pan with enough cool water to cover it by about an inch.  Stir in minced garlic and seasoned salt.  Bring to a boil and stir occasionally.  Lower the heat to medium low and the pasta basically becomes rehydrated instead of boiled.  Because I’m dealing with only one burner, once the pasta was cooked, I placed it in a 13 x 9 lasagna dish sprayed with coconut oil.  Rather than draining off all the fabulous flavored pasta water, I spooned approximately 1/4 to 1/2 cup into the baking dish with the pasta.

Next, I cooked the onion and ham in butter and oil with all the seasonings over low heat for about 25 minutes.  I turned it up at the end, and added in the chopped charred broccoli.   Add in cream cheese and melt through.

Pour over noodles and mix in.  Top with shreds and bake at 350F for 30 minutes.

I’m not sure what made this better than usual.  Maybe the pasta was perfectly cooked and had just enough pasta water?  Maybe the charred flavor of the broccoli added a special touch.  Whatever it was, I’m going to try to recreate this to see if it can be done!

Oh, and this was the last meal I’m preparing on my old on its last legs stove.  Tomorrow my son is installing the stove I always wanted.  It’s a combination Birthday/Mother’s Day present.  I can’t wait!

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If you’ve followed my blog at all, you know we develop favorites which end up on the menu at least once every week or so.  Right now, Kimchi Fried Rice is that favorite!  This recipe makes a lot, but the leftovers go quickly!

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1 lb. thick sliced bacon (I used Greenfield Farms Thick Cut Applewood Bacon)

1 C. kimchi (I used Wildbrine Korean Kimchi)

8 c. cooked rice (I used Lundberg Farms Wildblend Rice)

12 eggs

I start the rice cooking first.  Meanwhile, I cook the bacon in oven at 350.  I use two 13 x 9 baking dishes which will be used to cook the fried rice later.  It takes about 20 minutes.  I take it out and turn it several times.  Before cooking the rice in the oven, turn up heat to 400.

Place the cooked bacon on sheet pan lined with paper towels to absorb the grease.  The Greenfield Farms bacon was surprisingly lean!  Pour the bacon grease from the baking dishes into the rice that is cooking and set the backing dishes aside.  The residue of the bacon grease in the dish makes the rice crisp up nicely.

 

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I cut up the bacon and chop up the kimchi and put in a bowl together to put in the rice when it’s done.

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I also put the eggs in little dishes to enable me to quickly pour them into the rice to cook in the oven.

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Once the rice is cooked, mix in the bacon, kimchi mixture.  Spoon into the two reserved backing dishes with the bacon grease residue.

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Spread out evenly, and make six wells for the eggs in each baking dish.  Put in the 400 oven for 10 minutes.   Do not put the eggs in yet!  Bake for 10 minutes to get the rice piping hot.  This will help the egg whites to cook quicker.

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Once baking dishes are really hot, pull from the oven and put eggs in the wells.  Return to the oven for 7 minutes.

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That’s it!  Top with siracha, if you like it hot.

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Any time I make baked beans, especially with franks or sausage, I feel my father’s presence.  He could eat B&M baked beans straight from the jar or heat them up with some sliced hot dogs and he was in comfort food heaven!

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My kids love corn dogs, but dipping and frying is too much work, too messy and greasy, and I decided a casserole could work – and it does!

2 boxes Jiffy cornbread mix

3 eggs

1 can corn kernels, drained

1 can creamed corn

2- 3 Tbsp agave or honey

3 Tbsp.  Sour cream, yogurt, or coffee creamer (I used sweet and creamy almond creamer to keep it lactose free)

 

 

Combine CORNBREAD ingredients.

Meanwhile soften some onions in oil with barbecue brown sugar seasoning.

 

 

 

Heat oven to 375F.  Add sliced franks to cornbread and pour into 13 x 9 baking dish sprayed with coconut oil.

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Add beans to onions and cook on low while corndog casserole bakes.

20191123_201826Bake about 35 minutes or until golden and toothpick comes out clean.

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So, I am definitely on an empanada kick.  They are something everyone loves!  I had some leftover mashed potatoes and was looking for inspiration as to how to use up the leftovers.  Pirogi recipes kept popping up, but they require more steps than I was up to doing, what with the boiling and then pan frying.  I decided to make an empanada pierogi fusion!  Leftover mashed potatoes, onions and crumbled sausage, vegan cheese, and viola!

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2 packages frozen empanada dough (I used Goya)

4 C. leftover mashed potatoes

1 large onion, finely chopped

1 lb. sausage (I used apple sausage)

2 Tbsp. oil (I used grapeseed)

1 package vegan cheddar style shredds (I used Daiya)

1 egg, beaten for egg wash

Set frozen empanada dough out to thaw.  The Goya type below is my favorite.  The discs are separated by plastic sheets and are not too fragile.  They don’t fit my empanada press, though, so I have to seal them by hand.

tapas-para-empandas

Prepare large sheet pan by coating with cooking spray.

Saute onion in oil over low heat until softened, and add in sausage.  Drain well and crumble.

Add in mashed potatoes and cheddar style shredds.

You may want to make the filling ahead since you need to let cool before filling dough.

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One at a time, fill and press empanadas/pierogis.  Preheat oven to 350F.

Place on sheet pan, and brush with egg.

Bake at 350F for 20 minutes or until golden.

I am so loving Goya empanada dough.  So crisp with great lamination.  You can make filling of almost anything.  We like ground meat, vegan crumbles, tofu crumbles, or sausage mixed with onion best.  Sometimes I make it with Korean BBQ, Pizza sauce, Tex Mex style, whatever.  They are always a winner.  We’ve been on a teriyaki ranch kick lately.  They are soooo good together.

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I sauteed onion and browned ground turkey with Chinese five spice and added teriyaki and ranch.  Here are the specifics.  First start with my favorite dough by Goya:

tapas-para-empandas

1 large sweet onion, chopped

2 tsp. seasoning of choice – I used Chinese five spice

2 lb. ground turkey

2 packages empanada dough

Oil to soften onion

3 Tbsp. teriyaki sauce (I used garlic teriyaki)

3 Tbsp. ranch dressing

1-2 tsp. corn starch to thicken

1 packet Daiya Pepper Jack Shredds

1 egg, beaten

The empanada dough has to sit out at room temperature for about an hour before you can use it.

Prepare a large baking sheet ahead by covering it in foil and spraying with cooking spray.

Cook onion, sprinkled with seasoning, in a little oil until softened.  Add in turkey, chopping it up in little pieces as it cooks.

Add in teriyaki, ranch and corn starch.  Simmer until thickened.  Let cool.

Once filling is cool, add in shredds.

Preheat oven to 350F.

Hold dough in the palm of your hand and spoon filling in middle.  Seal edges by pressing between your fingertips.

Lay out on prepared baking sheet.

Brush with beaten egg and bake about 20 minutes until golden brown.

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My sister Sue introduced me to the combination of tuna and pineapple.  I bought some canned tune and crushed pineapple recently to use for lunches during the workweek.  I added  in Korean Kimchi and Pepper Jack Vegan Shredds.  I can’t wait to try this with Ahi seared tuna and fresh pineapple.

 

2 cans light tuna, packed in water, well drained

1 small can crushed pineapple, well drained

2 Tbsp. Garlic Teryaki Sauce

1 Tbsp. Korean Kimchi, drained

Combine ingredients and chill for flavors to marry, at least 20-30 minutes

4 large tortillas

Vegan shredds (I used about 1/4 c. Daiya pepper jack shredds for each quesadilla)

Spray for pan

Heat tortilla until browned on one side.  Flip and top with filling ingredients sprinkled with shredds.

Cook about 1 minute and flip top over.

I love fruit and protein, so this really appealed to me.  I will make it with gourmet ingredients soon. (Using chicken for non fish eaters, or even tofu crumbles fried up with teriyaki sauce would be good.)

I had leftover risotto from the Waiting for Dorian meal.  The local market had some chicken tenders on sale. Inspiration kicked-in!

Risotto casserole:

4 C. Leftover risotto

1 C.  Leftover chard and cannellini beans chopped up in the food processor. Any leftover cooked vegetables will do.

1 egg

1 C. Vegan mozzarella shredded

1/2 C.  Crumbs from seasoned chips or crackers. I used some organic multigrain crackers.

3 Tbsp. butter

Combine leftover risotto, chard, egg, shredds and crumbs.  Place in 13 x 9 baking dish sprayed with coconut oil.  I refrigerated it overnight. This is not a necessary step. I just did it so dinner will be easy tonight. Bake at 350 for 30 minutes.  Top with little pieces of butter turn heat up to 450 and cook for another 15 minutes to make golden brown across the top.

For the chicken skewers:

Weave chicken tenders on to skewers. Marinade overnight in marinade of choice. I combined 1/2 C. pineapple jalapeno jam and 1/4 C. balsamic glaze. It was amazing! Bake in the oven side by side with the risotto casserole. After 30 minutes at 350 take the chicken out and cover with foil tossing around first to make sure it all has plenty of the juices on it. Finish cooking the risotto casserole with the butter on it.

This was a huge hit!

 

@myfoodswings

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