Month: August 2017

Green bean casserole

A thanksgiving crock-pot classic. Laugh at the onion rings all you want, this dish will disappear.

Green bean casserole

Print Recipe
Course Side Dish
Cuisine Comfort

Ingredients
  

  • 2 lbs fresh green beans washed and cut up (says if use frozen use 4 packages but doesn't say what size? If using frozen beans reduce cooking time to: cook high 4 to 5 hours or low 8 to 10 hours)
  • 1 10.5 ounce can cream of mushroom soup
  • 1 can French fried onion rings
  • 1 cup grated Cheddar cheese
  • 1 can water chestnuts thinly sliced
  • Slivered almonds optional
  • salt and pepper to taste
  • 1/2 cup water

Instructions
 

  • Spread in layers as listed above, making about three layers.
  • Save enough French-fried onion rings to crumble and sprinkle over top about 20 minutes before serving.
  • Add 1/2 cup water and cook on high for 7 to 10 ours, or low 12 to 18 hours.

Green Chile Stew

This recipe from Shannon won the great 2010 chili cook-off, a party and a dish that have become Logan Square legend.

See note for vegetarian version.

Green Chile Stew

Print Recipe
Course Main Dish
Servings 8 people

Ingredients
  

stew:

  • 1 pound pork stew meat cut into bite-size pieces
  • all-purpose flour for flour mix
  • cumin for flour mix
  • garlic powder for flour mix
  • powdered green chili for flour mix (optional)
  • salt & pepper for flour mix
  • 1 onion chopped
  • 8 cloves garlic minced
  • 30 oz chicken broth or other broth 2 cans
  • 1 scant cup posole pieces or 1 can whole posole don't use dried whole posole or it will take too long
  • 3-4 cups chopped roasted hatch green chile
  • 4 tomatoes roughly chopped
  • dried oregano
  • extra cumin powder and garlic powder
  • honey

To serve:

  • limes
  • cilantro
  • avocado
  • queso fresco
  • tortillas

Instructions
 

  • toss pork in flour mixture to coat.
  • cook onion in a little olive oil till soft.
  • add pork and then garlic on top of pork. don't stir much so that pork can brown. when pork is browned add the chicken broth and stir to deglaze the pot.
  • add posole pieces. add some water to reach correct amount of liquid. bring to a boil, stir, then turn down to a simmer and cook covered for about an hour, stirring occasionally.
  • add chiles when convenient. when almost done, add tomatoes and oregano.
  • if there is too much liquid cook at high temp with lid off until broth is reduced. taste for cumin and garlic, adding more if desired. add honey until tomato flavor 'peaks.'
  • serve with sides, making sure to add lots of delicious fresh lime juice.

Notes

if you don't want meat,this is still good without the pork, just cook the flour/spices with the onion and use veggie broth instead of chicken. if you are one of those 'gluten free' people, instead of using flour on the pork to thicken the stew, just add a few finely chopped potatoes along with the posole.

Simple Salmon Glaze

This glaze is perfect when it’s 7pm, no meal plan and my fridge is out of fresh ingredients. I crack the freezer and grab a few frozen fillets, toss them in warm water and get started with prep. I then throw some frozen veggies and rice in my rice cooker and I have a healthy meal, quick as pizza delivery.

Simple Salmon

Not fancy, just simple. You probably have all the ingredients already.
Print Recipe
Prep Time 7 minutes
Cook Time 30 minutes
Total Time 37 minutes
Servings 4 fillets

Ingredients
  

  • olive oil a few glugs
  • mustard (any kind) equal parts honey
  • honey equal parts mustard
  • 3 cloves garlic
  • tiny bit balsamic vinegar about 1/3 of olive oil used
  • salt & pepper to taste

Instructions
 

defrost salmon

  • If salmon is frozen, put it in some warm water to defrost it quickly. It's safe so long as it's small enough to defrost in less than 10 minutes.

glaze

  • Mix equal parts mustard & honey in a bowl. Add a few cloves of chopped garlic. Add a few glugs of olive oil. Add a bit of balsamic vinegar, about 1/3 of olive oil used. Season with salt & pepper, and mix.

bake salmon

  • Line baking pan in enough foil to wrap around fish. Lay salmon in the foil and cover in glaze. Wrap salmon and bake at 375 for ~20-25 minutes, you may need more or less time depending on thickness. It's done when it flakes with a fork.

Jackfruit Fajitas

 

Amelia & I tried Purple Carrot (affiliate link) for a week and this was our favorite recipe. I find ingredient delivery services to be too expensive and wasteful in regards to packaging, so we cancelled after the discount.

Spicy Jackfruit and Bell Pepper Fajitas with Lime Crema

These fajitas are anything but average. Fresh corn tortillas set the stage for chili-roasted peppers, onions, and jackfruit. If you’ve never had jackfruit before, you’re in for a treat! Related to the fig, it’s native to Southeast Asia and is composed of hundreds (or even thousands) of edible flowers. The texture will surprise you — cooked, it’s almost like pulled pork, and is absolutely delicious...especially with our tangy lime crema!
Print Recipe
Prep Time 30 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Vegan
Servings 2 people

Ingredients
  

  • 1 onion
  • 1 orange bell pepper
  • 2 cloves garlic
  • 3 oz red cabbage
  • 15 oz can Jackfruit
  • 2 tsp chili powder
  • 1 tbsp vegan sour cream
  • Fresh cilantro
  • 1 lime
  • 6 corn tortillas
  • 1 tsp olive oil
  • Salt and pepper

Instructions
 

  • PREP THE PRODUCE Preheat your oven to 425 °F. Rinse and dry produce. Peel and slice the onion. Deseed and slice the red pepper. Mince garlic and set aside.
  • READY THE VEGETABLES Place the onion, red pepper, and jackfruit on a foil-lined baking sheet. Toss the with chili powder, 1 tsp oil, and a pinch each salt and pepper.
  • ROAST THE JACKFRUIT AND VEGETABLES Spread evenly, and place in the oven. Roast until golden brown and beginning to char, about 15 minutes. Remove baking sheet from oven.
  • WARM THE TORTILLAS While the vegetables roast, wrap your tortillas in tin foil. When the vegetables are done roasting, you can put them in the turned off oven to gently warm until you’re ready to eat.
  • MAKE THE SAUCE Rinse and halve the lime. In a small bowl, combine juice from half of the lime, minced garlic, vegan sour cream and a pinch of salt and stir to combine. Rinse and dry the cilantro, then pick the leaves and tender stems.
  • ASSEMBLE FAJITA Remove the vegetables, jackfruit, and tortillas from the oven. On a large plate evenly divide the tortillas. Top them with the with roasted vegetables and jackfruit, the red cabbage, cilantro, and drizzle with your lime crema. Enjoy!