https://simpleveganblog.com/simple-tofu-scramble/
I had silken tofu that I needed to use, but this would be better with firm, I believe. In any case, I first toasted ras el hanout, turmeric and cardamom. Then sautéed the tofu. Then added some salt and pepper. It was very good, especially on toast with guacamole.
From Ottolenghi SIMPLE -
Very good. I treated us to fresh caraway seeds from Fresh Market - much stronger taste than from my old McCormick's container.
If not using right away, recipe recommends only 1 day in fridge, and add almonds when serving. Serves 6 as a side dish
Ingredients:
1/4 cup olive oil
1/2 cup sliced almonds
1/2 tsp paprika
1.5 tsp caraway seeds
2 garlic cloves, thinly sliced
2 x 14.5 oz cans plum tomatoes
1 lb 2 oz swiss chard, stalks thinly sliced and leaves roughly chopped
salt
4.5 oz / 130 gm spinach, roughly shredded
2 limes finely zest to get 1 tsp, then juice to get 2 Tbsp
1.75 cups/ 35 gm mint, roughly chopped
1.75 cups / 35 gm dill, roughly chopped
8 green onions, chopped into 1/2 inch pieces (1 cup/ 80 gm)
Directions:
1) Place a large saute pan with a lid, over medium heat with 2 Tbsp oil, almonds, paprika. Fry for 2-3 minutes until the almonds are golden brown, then transfer to a bowl, discarding the oil.
2) Return pan to medium-high heat with remaining 2 Tbsp oil. Once hot, add the caraway and garlic and fry for 1 minute, until start to sizzle and brown. Add tomatoes with their juice, chard, and 3/4 tsp salt and stir through, crushing the tomatoes as you go. Cover the pan and continue to cook for 20 minutes, stirring every once in a while, until the chard wilts and the tomatoes break down. Remove from the heat, stir in the spinach, lime zest, lime juice, mint, dill, and green onions. Serve with the almonds sprinkled on top.
From Ottolenghi's SIMPLE. Many good recipes from there. So far, tried steamed carrots in yogurt sauce, sautéed collard greens or chard and now this. Not much trouble. Good kick from the lime. Had it again cold the next day and it was very good! I did not try this, but it was recommended to keep the skins, brush them very lightly with olive oil, and roast them for about 8 minutes at 425 degrees to eat as a chip-like snack
Ingredients:
2 lbs 2 oz / 1 kg sweet potatoes, unpeeled and cut in half lengthwise
1/4 cup olive oil
salt
1/4 cup /5 gm basil leaves, finely chopped
1/4 cup / 5 gm cilantro, finely chopped
1/2 garlic clove, minced
2 limes, finely zest to get 2 tsp then juice to get 1 Tbsp
black pepper
Directions:
1 Preheat oven to 425
2 Rub the sweet potatoes with 1 Tbsp of oil and season with 1/4 tsp salt. Place on a parchment-lined baking sheet, cut side down and roast for 30-35 minutes, until very soft.
3 While the sweet potatoes are roasting, make the salsa. Put the remaining 3 Tbsp of oil into a small bowl with the basil, cilantro, garlic, lime zest and lime juice, and a good pinch of salt. Stir to combine.
4 Once cool enough to handle, remove the skins from the sweet potatoes. They should slide off easily, but you can scoop out the flesh with a spoon if you prefer. Mash the flesh together with 1/2 tsp of salt and plenty of black pepper until smooth.
5 Transfer to a platter, create divots in the surface and spoon the salsa evenly over it . Serve Hot -- although leftovers were VERY good cold the next day.
From Washington Post - or with onion, spinach and cilantro, dill and basil... or whatever you have
As with other frittatas, you can avoid having the eggs stick to the bottom by sautéing the veggies in a different pan, then transferring to a clean, oiled over-proof pan, then adding the eggs on top.
Ingredients:
6 large eggs
1/4 cup low-fat milk (used Almond Milk)
1 tsp dijon mustard
1/2 tsp kosher salt
1/4 tsp ground black pepper
2 Tbsp olive oil
1 medium leek white and light green parts, sliced thinly into half-moons (~ 2 cups) (or ~1/2 large Visalia - leek might be better)
3 cups packed baby kale, coarsely chopped
1 cup finely chopped fresh flat leaf parsley (or cilantro, dill, basil ...)
Directions:
1) in a medium bowl, which together the eggs, milk, mustard, salt and pepper until combined
2) In a 10 inch oven proof skillet over medium heat, heat the oil until shimmering. Add the leaks and cook, stirring occasionally, until softened, about 4 minutes.
3) Add the kale and cook, stirring often, until wilted 1-2 minutes. At first the pan will look completely full, but the kale will wilt fast and reduce. Add the parsley, stir to combine and spread the vegetables evenly around the bottom of the skillet.
4) Pour the eggs over the greens, covering them evenly. Reduce heat to medium-low and cook until the eggs set around the edges but are still loose in the middle, about 8 minutes.
5) Position an oven rack 4-6" from the broiler element and preheat. Place the skillet under the broiler and cook for 1-2 minutes, or until the surface is set and golden brown. Let it rest for 1-2 minutes, then cut into 6 wedges. Serve warm or at room temperature.
Rinse the rice and place it in a saucepan with 2 cups water. Bring the water to a boil over high heat. Reduce the heat to low, cover, and simmer until the rice is tender, about 45 minutes. (Farro cooks in closer to 10 minutes). Remove the pan from the heat and let stand, covered, for 10 to 15 minutes. Fluff with a fork.
Transfer the rice to a large bowl and let it cool for a few minutes until no longer steaming. Add the zucchini, cucumber, tomatoes, green onions, cilantro, most of the lemon juice, pepper, and salt to taste. Mix well. Taste and add more lemon juice or salt if desired. Cover and chill or let stand at room temperature for 30 minutes to allow the juices from the vegetables and the lemon juice to mix with the rice so that all the flavors marry.
Serve cold or at room temperature. Store the salad in an airtight container in the refrigerator for 2 to 3 days.
https://fullofplants.com/smoky-tempeh-black-bean-burgers/#tasty-recipes-12594-jump-target
I didn't see the comment about adding more flour if they seemed to mushy. Next time I will do that. Or maybe more beans?? Or chickpeas? I do like the flavor, especially with the sweet and spicy glaze. Next time I'll try the garlic sauce. Also, I used sriracha instead of liquid smoke, and only a minimal amount. I would use the full 1/4 tsp next time. Also need to account for 1 hour refrigeration before pan frying.
Served on soft tortilla with arugula and tomatoes and extra sweet and spicy sauce. Very good.
Adapted from Ottelonghi Simple - my latest in cookbook addictions. I have one of his other cookbooks, Jerusalem, which also has delicious recipes, but way to complex for weeknights. In this book, the ingredients are limited, and there are generally only a few steps to complete.
This is REALLY good! Same day and next day. The combination of limes with fresh herbs is delicious. I picked the first few leaves of mint that sprouted this week. And treated myself to some new caraway seeds that have so much more of a kick than the ones sitting in a McCormick container from whenever.
I had it over barley yesterday and millet today. Millet is a gluten-free grain that I hadn't tried before. It reminds me of couscous, but has to cook for 20 minutes. The almonds should be reserved to top the dish the day it is served.
(See photo 4/23/21)
Ingredients:
1/4 cup olive oil, divided
1/2 cup sliced almonds - (I had slivered almonds, and needed more for the 2nd day)
1/2 tsp paprika
1.5 tsp caraway seeds
2 garlic cloves, thinly sliced
28 oz plum tomatoes (I used diced tomatoes)
1 lb 2 oz (500 gm) Swiss chard, stalks thinly sliced and leaves roughly chopped (I had collard greens)
4.5 oz spinach, roughly shredded
2 limes, finely zest to get 1 tsp, then juice to get 2 Tbsp (I used the zest of most of 1 lime ~ 1.5 - 2 tsp)
1 3/4 cup mint, roughly chopped - 35 grams (I only had a few sprigs)
1 3/4 cups dill, roughly chopped - 35 grams
8 green onions into 1/2" pieces (1 cup)
Directions:
1) In a large sauté pan with a lid, head 2 Tbsp of the oil, the almonds, and paprika. Fry for 2-3 minutes, until the almonds are golden brown, then transfer to a bowl, discarding the oil once cooled.
2) Return the pan to medium-high heat with the remaining 2 Tbsp of oil. Once hot, add the caraway and garlic and fry for 1 minute, until they start to sizzle and brown.
3) Add the tomatoes with their juice, chard, and 1/2 - 3/4 tsp salt and stir through , crushing the tomatoes as you go. Cover the pan and continue to cook for 20 minutes, stirring every once in a while, until the chard wilts and the tomatoes break down.
4) Remove from the heat, stir in the spinach, lime zest, lime juice, the mint, dill and green onions. Serve with the almonds sprinkled on top.
From allrecipes -
From once upon a chef: https://www.onceuponachef.com/recipes/broiled-salmon-with-thai-sweet-chili-glaze.html
Very easy and tasty
INGREDIENTS:
1.5 pounds salmon
6 Tbsp Thai Sweet Chili Sauce (MaePloy or Thai Kitchen)
3 Tbsp soy sauce ( needed to use less)
1 Tbsp peeled and finely grated fresh ginger
1-2 scallions, green parts only, finely sliced
DIRECTIONS:
1) set oven rack 5-6" from broiler and pre-heat
2) Combine chili sauce, soy and ginger in shallow baking dish. Spoon 1/4 cup marinade into a small dish and set aside to use after fish is cooked. Add salmon fillets, skin side up, to remaining marinade and marinate for 1 hr in refrigerator
3) Line a rimmed baking sheet with foil and spraywith nonstick cooking spray. Transfer salmon fillets to baking sheet, skin side down, and drizzle a bit of the marinade over top. Just a little - the drippings will burn. Broil for 6-10 minutes or until browned in spots and almost opaque in the center (did 6+4 minutes on medium broil).
Transfer to serving platter and add reserved sauce over the top, garnish with scallions and serve hot.
From Once upon a chef: https://www.onceuponachef.com/recipes/roasted-brussels-sprouts.html#tabbox
It’s hard to improve on simple roasted Brussels sprouts, but a drizzle of balsamic vinegar and a touch of honey bring the flavors to life.
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Adapted from Nutrition Action Veggie Nice - not designed for slow cooker; combined this recipe with ideas from slow cooker recipe on theprettybee.com
Makes about 8 cups
INGREDIENTS:
2 Tbsp EVOO
1 lge onion, chopped (used red onion and 1 scallion because I had them)
4 large carrots, chopped
1 small white potato
1 parsnip
1 Tbsp paprika
1/2 tsp ground cumin (would try 1/4 cumin and 1/4 coriander)
2 cups yellow split peas, picked over and rinsed
1/2 pound baby spinach
1/2 tsp Kosher salt - then to taste
Freshly ground black pepper
DIRECTIONS:
1. Combine all ingredients in the slow cooker.
2. Add 10 cups of water
3. Cook on low for 6-8 hours.
4. Can add spinach at the end.
Here's an option: Serve with pearled barley, sunflower seeds, 1/2 tsp apple cider vinegar. Or just as is.
https://www.allrecipes.com/recipe/269967/simple-air-fryer-brussels-sprouts/
Try this sauce
https://www.epicurious.com/expert-advice/how-to-make-homemade-salad-dressing-from-basic-to-fancy-article
This post includes many varieties. I prefer my dressings with a bit of a kick so I go for 2:1 of oil:vinegar rather than 3:1.
Easy Honey Mustard Vinaigrette - one version
4 Tbsp Olive Oil
2 Tbsp apple cider vinegar
~1 tsp balsamic vinegar
1 tsp Dijon mustard
swirl of honey
salt and pepper to taste
Whisk and you're done!
https://www.myrecipes.com/recipe/easy-pickled-beets
This is simple and very tasty. Can go for more vinegar or less sugar if you want more zing, but it was good the way it was. I probably put more than one pound of beets. Had only golden beets at the time. One recipe also showed 1/4 teaspoon of dry mustard. Might be worth a try!
Just six ingredients go into this easy sweet-and-sour pickled beets side dish. Use a mix of red and golden beets, if you like. Pickled beets can stay in your pantry for months so make extra to have on hand. They add a great tang and color to a fresh cole slaw, bright flavor and color to a cheese board and earthy notes to a spinach salad. The pickling liquid is a great base for other vegetables you will have depending on the season such as cucumbers, carrots and onions.
