Category: Semi-Homemade Ingredient


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.

20191022_202332

 

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.

20191022_202024

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.)

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.

20191013_205653

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.

20191013_191257

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.

Coconut_Thai-Front_1024x1024@2x

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

20191013_191305

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.

Raspberry Honey Mustard Chicken.jpg

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

20190911_203558

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

20190911_194355

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.

20190911_201008

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.,

20190911_201646

Sprinkle with vegan cheddar shredds.

20190911_201749

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.

 

 

I cooked this for the boys, but didn’t have any because of the nightshades.  They loved it.  Super easy weeknight meal.

20190820_192940

1 large onion chopped.

1 c. chopped bell peppers.

1 package Gardein crumbles

2 cans store bought sloppy Joe sauce

1 recipe gluten free biscuit or corn bread, loose and wet enough to spoon over Sloppy Joe.

Cook onion in a little oil till translucent.   I seasoned with some seasoned salt.  Optional.  Add in crumbles.

Meanwhile, make batter for topping.  I used gluten free Bisquick.

Add sauce into crumbles and heat through.

Pour into 13 x 9 baking dish sprayed with coconut oil.  Top with batter.  Bake 350F 40 – 45 minutes.

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

20190810_211840

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.

My niece is in town for a visit adding yet another set of food allergies to cook around!  We all loved these burritos!  I was glad to find a taco sauce with no black pepper that she could eat.

Burrito and Salad

We are lucky here in Florida to have so many great allergen free foods.

1 onion, chopped

3- 4 Tbsp. Grapeseed oil

2 tsp. The Spice Hunter coriander lime rub

1/2 cup Brazilian spinach, torn

1 tsp. minced garlic

1 tsp. salt

4 cups cooked brown rice

1 package Gardein crumbles

1 pouch Frontera Texas skillet taco sauce

1 can black beans, drained and rinsed

1 pouch vegan cheese shreds

Large tortillas.  Recipe makes approximately 12- 14 burritos.

Start by softening onion in a little oil, reserving some to brush the burritos prior to baking.  Season with salt and coriander lime seasoning.

Add in spinach, garlic, and crumbled, cooking till spinach is softened.

In a large bowl, combine rice, beans, taco sauce, shredded vegan cheese and crumbles.

I used a standard ice cream scoop and put 2 scoops on each tortilla, wrapping envelope style.

I placed them on a sheet pan and brush them with oil and bake at 350 F for 20 minutes or until golden.

Tuesday night is girls’ wine club, and I always try to make something that everyone, even my grandsons, will like.  The local market had frozen plantains on a BOGO sale, so my menu inspiration started there!  The chicken was cooked in the crock pot all day.  When I got home,  I shredded the chicken, I put the rice in the rice cooker, and heated up the black beans.  It’s more appealing to the eye if you serve each component up separately, but with our gang, I put it all back in the crock pot on warm so it stays ready to eat until everyone is ready to eat.  I put the plantains in the oven late, after the other food was ready, so not the best planning I’ve ever done!

Chicken, yellow rice, black beans and plantains

8 boneless skinless chicken thighs

1 pouch Frontera fajita sauce

6 c. cooked yellow rice

2 cans black beans

2 pouches frozen plantains

Olive oil to cook the plantains

Cook thighs in fajita sauce in crock pot on low 8-9 hours.

Cook rice in rice cooker and meanwhile heat up black beans in a saucepan.

Cut up or shred the chicken and add in the rice and beans, and keep warm in crock pot.

You can either make the plantains while the rice is cooking, or after you’ve put everything in the crock pot.  I bought frozen, like I said, that was on sale.

Toss frozen plantains with oil and spread evenly on a baking sheet.   Bake at 400 F until plantains are golden and crispy.  It took 25 – 30 minutes.

Plantains

 

Leftover roasted potatoes are the star of this quiche. The bacon and onions don’t hurt either!

 

2 Immaculate pie crusts

1/2 pound bacon

3/4 cup chopped onion

2 to 4 cups leftover roasted potatoes cut into small cubes

10 eggs

One package mozzarella shirts vegan cheese

One half cup tofutti sour cream

Cook onion and bacon until bacon is crispy. Place in pie crust in pie pans sprayed with coconut oil. Combine remaining ingredients and pour into pie shells. Bake at 320F for 45 minutes.

 

 

I had some Pearl couscous and was inspired to mix it with some broccoli slaw I had on hand.  The result was so yummy and so easy, I will definitely serve it again!

20180709_195231

Just cook the Pearl couscous according to directions, let it cool and then mix it with the broccoli slaw. Yummm.

My Meals are on Wheels

Life and Cooking from a Wheelchair

Thriving with Psoriasis's - Living Nightshade Free

Living with Psoriasis, Psoriatic Arthritis, and Erythema Nodosum

In Dianes Kitchen

Recipes showing step by step directions with pictures and gadget reviews

Kristen's Healthy Living Blog

Exploring ways to live a healthier life

This Man's Journey

Home is where our story begins.

Persevere

By Dan Sims

Dining with Donald

Donald on Dining in and Out.

Wish to Dish

Celebrating food and all the joy that comes from creating and eating it.

Lifexperiment Blog

Sharing my experiences with all life's experiments!

Smart Veg Recipes

Welcome to home made, vegeterian, healthy & kids friendly recipes

Dishdessert

Cooking for everyone (La cuisine pour tout le monde)

Keralaslive

Creating tastes, inspiring desires.

The Homemaker's Life - A Creative Lifestyle Blog

''Who can find a virtuous woman? For her price is far above rubies'' -Proverbs 31:10 KJV

Jaques Kitchen

Budget Friendly Meals and Menu Planning

Aromas and Flavors from my Kitchen

"Home is where the Hearth is"

Peas Romaine Calm

A simple, easy & cost effective approach to cooking!

THE MEDITERRANEAN MICROWAVE

Recipes from Edward Giobbi & Others in the Mediterranean Tradition

%d bloggers like this: