Category: Product Review


My local grocer had russet potatoes on sale for an amazing price.  I bought 10 pounds!  I can’t eat much of them because of my sensitivity to nightshades, but the kids really like the stuffed baked potato skins we had on night one.  I served them with Teriyaki Ranch Chicken Thighs and Roasted Baby Bellas.

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I baked the potatoes a day ahead, so I could work with them cool.   I made 18 potatoes!  I washed them thoroughly, poked them with a fork and baked at 350 F for an hour.

The next day, I scooped out the skins, leaving a little potato and refrigerated the skins again for a while.  I put the scooped out potatoes in a tupperware for mashed potatoes another day.

Brush skins with oil, season with a little seasoned salt and pepper blend, or other seasonings you like, and then sprinkle with cheese (I used vegan cheese) and cooked bacon pieces.

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Meanwhile, I put the chicken in a baking dish, and the baby bellas in another.  The chicken was marinaded and cooked in Giorgio Blendabella Coconut Thai Sauce that was amazing!  I added in some Marsala wine to make it liquidy enough to be a marinade.

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They were simply tossed with oil (I used sunflower) and seasoned salt and pepper blend.  These can be seasoned according to taste.

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It all baked together at 350F for about 40 minutes (chicken with internal temperature of 165F.  I kept checking the food the last 15 minutes or so, and cut the chicken up so it would crisp up.

Then tonight, I made mashed potatoes by ricing the potatoes and adding in melted butter, non-dairy milk, and seasonings.  I just heated them on the stove top while tonight’s Honey Mustard Jalapeno Chicken cooked in the oven.

The Honey Mustard Jalapeno Marinade/Cooking Sauce was made from stuff I had a little of each of in the fridge.  Raspberry Honey Mustard mixed with Jalapeno Pineapple Jam.  No kidding.  Really good.

I served a salad that was a kit from Target’s new line.  Maple, Bourbon, Bacon salad.

Maple Bourbon Bacon Salad Kit

Yummm.  I know it sounds like a lot of different flavors, but they all complemented each other.

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This is a super easy for a weeknight meal.  Ingredients on hand, ready to go.  Variations are endless.

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2 packages frozen crumbles

1 onion, chopped

Oil to soften onion

1 tsp. seasoned salt

1 tsp.  garlic powder

(variations available based on seasoning choices!)

2 cans french style green beans, drained

1 can garbanzo beans, drained

1 pouch Imagine non-dairy cream of mushroom soup

1 pouch vegan cheddar shredds

1 package tater tots (I used Ore Ida mini tots)

Chop onion – I used a sweet red onion

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Put tater tots in oven to cook according to directions.

Cook onion in large skillet in oil with seasonings until translucent.

Drain beans and add in to onion.

Stir in soup and heat through.

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Keep warm until tater tots are ready.  I cooked them on parchment and made them extra crispy.

Pour skillet ingredients into prepared baking dish.

Top with cooked tater tots.  I could have used sweet potato tots to eliminate nightshades.,

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Sprinkle with vegan cheddar shredds.

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Pop into the oven at 400-425F for 15 minutes or until shredds melt.

Variations – veggie tater tots or sweet potato tots, other varieties of soup, other vegetables besides green beans, real ground meat instead of crumbles.  Mexican style?  Indian style?  Italian style?  Yum, Yum, Yum.

 

 

This is hands down the best yet!

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2 packages Modern Table noodles

16 oz.  Lactose Free cottage cheese

8 oz. Vegan cream cheese

8 oz.  Vegan cheese

Seasoned salt and garlic powder to taste.   I used about 1/2 to 1 tsp. each.

Cook noodles according to directions.

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Meanwhile heat cream cheese, cottage cheese and seasonings in small saucepan to melt cream cheese.

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Pour drained, hot noodles into 13 x 9 baking dish.  Pour sauce over and mix.

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Top with vegan cheese and bake 25 minutes at 400F.   Yummy.

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I cooked it alongside Garden turk’y cutlets.  Yumm.

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Some days dinner just comes together and is perfection.  My picture doesn’t do it justice, but you will thank me!!!  Yummmmm.

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All convenience foods, so easy.

2 to 3 lbs. Boneless, skinless chicken thighs.

1 bottle Organicville Miso Ginger Vinaigrette

1 pouch Kame Thai Stir Fry Noodles

1 bag Eat Smart Stir Fry Noodles

Cook thighs in slow cooker on low 7 hours.

Cook noodles and vegetables in microwave.

Cut up thighs into bite- size pieces using kitchen shears.  Stir in noidles and veggies. It sat on warm for 30 to 45 minutes and held up well.

0These were soooo good.  Creamy, stringy vegan cheese,  amazing gluten free rye bread, and tofutti sour cream.

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Canyon Bakehouse Gluten Free Rye Bread

Daiya Dairy Free Cheddar Style Slices

Vegan Butter for outside of sandwich

Russet Potatoes

Vegan Cheese Shredds

Vegan bacon (optional)

Grapeseed oil for brushing.

1.  Bake and cool potatoes.  Cut in half and scooped-out potato leaving just a little white and the skins. Reserve the stuff you scoop out for mashed potatoes another night!

2.  Brush skins with oil, top with shredds, and place on sheet pan.  Season as desired.

3.  Assemble grilled cheese sandwiches and prepare to bake on sheet pan or cook in large skillet.

4.  Bake 425 for 15 minutes.  Sandwiches need to be flipped halfway through.

Top the skins with chives mod sour cream if desired.  Yummmm.

The Canyon Bakehouse rye bread was the best! We used it when we had Beyond Burger patty melts. Recipe to be posted soon!

 

We have a new favorite condiment – Stonewall Kitchen Lemon Aioli.  They recommend using it with crab cakes or fish.  The Fresh Market had a Little Big Meal deal with crab cakes, so I decided to give it a try.  It was an instant hit!  We use it on our burgers, and tonight I cooked chicken breast cutlets coated in it.  Yummmmmmm!

Lemon Aioli

I bought wrappers in a hurry yesterday, intending to make potstickers when I got home, without realizing I had grabbed egg roll wrappers instead of won ton wrappers.  I googled to see if I could make potstickers out of the egg roll wrappers.  Conflicting information as to how well it would work to use egg roll wrappers to make potstickers made me decide to make egg rolls instead.  I had already made the filling mixture for potstickers, so the filling is more meat and less veggies than I would have used if I’d planned egg rolls from the start.

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1 package Nasoya egg roll wrappers

2 lb. ground turkey

1 large sweet onion, chopped finely

1 package chop salad

2 Tbsp. fresh ginger

2 Tbsp. soy sauce

2 Tbsp. oil

1 tsp. salt

1tsp. five spice mix

Cook onion in oil until softened.

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Sprinkle with salt and five spice.  Add in chop salad.  Cook over low heat until softened.

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Place veggies in colander lined with paper towels to drain off excess moisture.

At this point, I added the veggies to the meat and stirred in the ginger and soy sauce for the potsticker filling and refrigerated it.  Then I realized I was going to make egg rolls instead, so I cooked the meat mixture and broke it up and cooked the turkey through.  I drained the meat and refrigerated it to cool enough to make the egg rolls.

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I used my mini ice cream scoop and put two scoops on each wrap.  I followed the instructions on the package of how to fold it.  Point down, place filling on center.  Place bottom point up over the filling, then fold in the sides, and roll.  I placed them on a baking sheet brushed with oil.

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Spray top of the egg rolls with cooking spray or brush with oil.   Bake at 400F for 15 minutes or until golden.

These were great!  Not as much work as potstickers either.  Daniel said they were like potsticker egg rolls.  Makes sense.

These would be a good way to use up leftovers.  The wraps are flaky and crispy.  I have another package and can’t wait to try another variation!

 

I’m always on the lookout for sauces to try that are somewhat healthy.  I marinated boneless skinless chicken  thighs in Sharwood’s Thai Green Curry Sauce.  We loved it!!

Bake at 350F for 40-45minutes.  Perfect timing to make brown and wild rice in the rice cooker.

 

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I bought some fresh Mahi Mahi yesterday and brought it home and marinated it in Gourmet Warehouse Key Lime marinade, to which I added some lime zest and balsamic glaze.  I only used about half the bottle.  The other half is marinating some boneless chicken breasts for another night.  The sauteed Swiss chard, carrot, with Cannelini and Zatarain’s Cilantro Lime Rice mixed with brown and wild rice were the perfect accompaniments.

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Put the fish in the marinade as soon as you bring it home.  Start the rice about 40 minutes before you want to eat.

For the rice:

1 box Zatarain’s Cilantro Lime Rice

1 C. brown rice

1/2 C. wild rice mixture

5 C. Water

2 Tbsp. butter

Place ingredients in rice cooker and cook.

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For the fish:

1 – 1 1/2 lb. Mahi Mahi filet, skin removed

1/2 bottle Gourmet Warehouse Key Lime marinade

Drizzle balsamic glaze

Marinade fish at least 30 minutes.    Bake at  350F for 20-25 minutes depending on thickness.  So ideally, this gets put in the oven about 15 minutes in to the rice cooking.

Gourmet Whse Key Lime

As soon as you put the fish in, start your veggies.

For the sauteed veggies:

2 Tbsp. olive oil

1 pouch frozen Swiss Chard (I used Cascadian Farms brand)

1 pouch frozen multicolor carrots (I used Cascadian Farms brand)

1 can low sodium Cannelini beans, drained

Saute frozen carrots over low to medium low heat, till thawed and beginning to cook, about 10 minutes.  Add in chard and cook another 5 minutes  Add in beans and stir.  Heat through about 5 minutes.

 

 

I again made a batch of veggie burgers and veggie meatballs in anticipation of Molly and Lein coming for a visit.  We had the meatballs in General Tso sauce over vegetable fried rice/quinoa.  Adding kimchi and/or banh mi veggies on top gave it a nice crunchy fresh texture.

Gen Tso Meatballs

The veggie burgers and meatballs are quite a bit of work, I’ll admit, but well worth the effort!  This is a double recipe to make two night’s meals of either burgers or meatballs.  I more or less doubled the original recipe I found.  The variations are endless, but basically, I use a grain (rice or rice mixture), oatmeal, beans, beets, celery, carrots, mushrooms, onion, and then a liquid, like the balsamic glaze and vinaigrette last time.  This time, I had some beet chutney on hand, and that served as the liquid.  This is the variation I tried this time.  Remember – this is a big batch – enough for 2 meals.

Something interesting I learned at Chef Jean-Pierre’s cooking school.  He asked “how do you know what size to dice something if the recipe doesn’t specify?”  The answer – it depends on how long your cooking time is.  The longer it will cook, the larger the pieces so they don’t disintegrate.  Which makes perfect sense.  The veggies in this recipe are going through a meat grinder.  I used a medium dice on the onion and celery.

6 cups cooked brown rice/wild rice mixture (I can’t wait to try other grains!)
1 cup packed oatmeal
1 can black beans (I will soon be trying this with Cannilini)
4 tablespoons chopped parsley
1/2 cups diced onions
1 small can cubed beets
1 cup julienned carrots
1/2 cup diced celery
1/2 cup button mushrooms cut in 1/4 -inch slices
1 tablespoon garlic
1 small jar beet chutney  (The original recipe called for sweet soy sauce)
1 tablespoon Dijon mustard

1. Drain and wash beans. Drain beets. Place all ingredients in large plastic mixing bowl and mix well.
2. Run ingredients through a meat grinder. Refrigerate mixture for 1 hour.
3. Portion into patties or balls, shaping them how you will be baking them on a baking sheet lined with foil and brushed with olive oil in the fridge and refrigerate at least overnight. I used my standard ice cream scoop.  (I’ve kept them up to 5 days and they were still delicious).  This keeps the burgers from falling apart. (Patties must never get above 40 F or they will fall apart.)  If you don’t have an extra fridge like I do, you might want to put them in a tupperware with waxed paper between layers.

Bake in 400F oven 40 minutes for the burgers, 25 for the meatballs, if you are going to bake them a second time with a sauce, like I do.

I used a bottled sauce (Fusia brand), which was surprisingly low in sodium and  delicious.

After the meatballs are baked, I placed a little of the sauce in the bottom of a 13 x 9 baking dish sprayed with coconut oil, and then topped them with the rest of the sauce.  I then baked them for another 15 minutes

The fried rice was actually rice cooked in a rice cooker that I tossed with some stir fried broccoli slaw.  No egg this time.

 

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