Month: August 2017

Green bean casserole

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

Ingredients

  • 2 lbs fresh green beans (washed and cut up; if using frozen, use 4 packages and reduce cooking time — high 4-5 hours or low 8-10 hours)
  • 1 (10.5 oz) 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

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

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.

Not fancy, just simple. You probably have all the ingredients already.

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

  1. 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

  1. 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

  1. 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 a meal service for a week and this was our favorite recipe. It was too expensive and wasteful in regards to packaging, so we cancelled after the discount. Here’s the recipe worth keeping:

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

  1. 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.
  3. Ready the vegetables. Place the onion, red pepper, and jackfruit on a foil-lined baking sheet. Toss with chili powder, 1 tsp oil, and a pinch each of salt and pepper.
  5. 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.
  7. 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.
  9. 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.
  11. Assemble fajita. Remove the vegetables, jackfruit, and tortillas from the oven. On a large plate, evenly divide the tortillas. Top them with the roasted vegetables and jackfruit, the red cabbage, cilantro, and drizzle with your lime crema. Enjoy!