One Pan Mexican Quinoa

Ingredients

1 tablespoon olive oil

2 cloves garlic, minced

1 jalapeno, minced

1 cup quinoa

1 cup vegetable broth

1 (15-ounce) can black beans, drained and rinsed

1 (14.5 oz) can fire-roasted diced tomatoes

1 cup corn kernels, frozen, canned or roasted

1 teaspoon chili powder

1/2 teaspoon cumin

Kosher salt and freshly ground black pepper, to taste

1 avocado, halved, seeded, peeled and diced

Juice of 1 lime

2 tablespoons chopped fresh cilantro leaves

Directions

1. Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
3. Serve immediately.

Suzan's Pumpkin Bread

 This comes from my friend/running buddy/hiking partner Suzan. According to her instructions, it is best served with hot, strong black coffee...which I haven't tried yet. But even without the coffee, it's yummy! The taste reminds me of gingersnaps.

Ingredients for 3 Large Loaves

4 cups raw sugar

1/4 to 1/2 cup molasses

1 cup vegetable oil

1 large (29 oz) can pumpkin 

1 1/2 teaspoons cinnamon

1 1/2 teaspoons ground cloves

1 teaspoon ground ginger

1 teaspoon salt

4 teaspoons baking soda

splash of vanilla

5 cups flour (half whole wheat, half white)

chopped nuts or chocolate chips (optional)

Directions

Mix all ingredients. Bake in greased loaf tins at 350 for one hour. (May need to adjust baking time, depending on loaf size.) Also makes great muffins, although I think I like the bread better.

Sour Cream Coffee Cake

This recipe comes from the New York Times. Similar to our usual streusel coffee cake, but more moist.
NOTE: I made a half recipe and filled 5 ramekins (large muffin size). 

Ingredients

For the cake:
½ cup unsalted butter at room temperature
1 ¼ cups sugar
2 large eggs
1 ½ cups flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ¼ cups sour cream
1 teaspoon vanilla
For the topping:
½ cup sugar
2 teaspoons all-purpose flour
1 tablespoon cinnamon
⅓ cup chopped pecans or walnuts
NOTE: For the topping, I used my usual streusel (for a half recipe, I used 1 T butter, 1 T flour, 1/4 cup brown sugar and 1 t cinnamon).

Directions

1. Preheat oven to 350 degrees and generously butter a 9-by-13-inch baking pan. Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
2. In a separate bowl, sift flour with baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture to the butter mixture alternately with sour cream and vanilla until just combined. Do not overmix. Pour batter into prepared baking pan.
3. Make the topping: Combine sugar, cinnamon, flour and nuts in a small bowl and mix well.
4. Sprinkle the topping evenly over the cake and bake 30 to 35 minutes, or until a cake tester comes out clean. Cool, cut into pieces and serve.

Beef Empanadas

 After all these years, I decided to try a new empanada recipe, and I quite like this one.

Ingredients

Crust

2 1/2 cups Flour

1/2 tsp Salt

4 oz Butter, chilled and cut into 1/4 inch cubes

1 Egg

1/3 cup Ice water

1 Egg, beaten for egg wash

Filling

1 Large russet potato, peeled, diced into 1/4 inch cubes

3/4 lb Beef, ground

2 tbsp Olive oil

1/2 Medium onion, grated

1 Small carrot, grated

1 Rib of celery, finely minced

2 Cloves of garlic, minced

1/2 tsp Chili powder

1 tsp Ground cumin

1/2 tsp Ground cinnamon

1/2 cup Peas

3/4 cup Beef broth

1/2 tsp Salt

1/2 tsp Pepper

Directions

1. To make the pastry dough pulse the flour and salt in a food processor. Add butter, egg and ice water. Pulse until the mixture resembles coarse crumbs. Shape the dough into a ball. Tightly cover the dough in plastic wrap and place in the refrigerator for at least 30 minutes.
2. While your empanada dough is resting prepare the filling. Fill a medium size stock pot ¾ full with water and bring to a boil. Add the cubed potato to the pot and boil the potato until tender, about 3 minutes. While potatoes are boiling, brown the beef in a saute pan over medium heat along with the onions, celery and carrots. Once potatoes are cooked drain and add them to the ground beef mixture and cook until beef is cooked through and vegetables are softened.
3. Add the garlic, chili powder, cumin, cinnamon and beef broth to the beef and vegetable mixture, sautéing 1 minute longer until spices are fragrant. Add and peas and simmer over medium heat until everything is well incorporated and most of the liquid has been absorbed. Season with salt and pepper.
4. Remove dough from refrigerator and divide it into 10 equal part—roughly 2.2 oz each. Roll each piece of dough very thin on a lightly floured surface until you have a circle roughly 7” wide. Working with one prepared dough at a time add a heaping ⅓ cup of filling onto one side of the dough.
5. Wet a pastry brush with egg wash and dampen the inside ¼ inch edge of the filled dough. Fold the dough in half. Using a fork, firmly press the edges together. Repeat this process with remaining dough and filling and arrange on a parchment lined baking sheet.
6. Preheat oven to 375°F and place rack into the center of the oven.
7. In a small bowl mix together an egg with 1 tbsp of water, brush each empanada with egg wash until coated. Bake for 35 min or until golden brown.

Instant Pot Tortellini Soup with Sausage

From aromaticessence.com

Ingredients

1 to 1.25 lbs lean hot Italian sausage, casings removed, you may substitute with sweet Italian sausage

1 medium onion diced finely

3 to 4 cloves of garlic minced

15 oz can tomato sauce

4 teaspoons Better than Bouillon chicken stock base dissolved in 4 cups of hot water, or 1-quart, less-sodium chicken stock or broth

9 oz package refrigerated cheese tortellini

2 oz baby spinach, can add more if you like

3/4th to 1 cup heavy cream

2 tablespoon olive oil

Grated parmesan cheese, as required, optional

Seasoning mix:

1 teaspoon dried basil

1/4 teaspoon dried thyme

1/2 teaspoon dried oregano

1/4 teaspoon dried rosemary

1 teaspoon sugar

1/2 teaspoon kosher salt or to taste

1/2 teaspoon black pepper or to taste

Directions

1. Press the 'SAUTE' button, and set it to 'NORMAL'. Once it displays 'HOT', add olive oil. Add the sausage, cook, breaking it into crumbles, until no longer pink and lightly browned. Drain off excess grease, if any.
2. Add diced onions along with minced garlic, sauté until the onions soften and turn translucent. As the onions sweat, it will release the browned bits at the bottom of the pot.
3. Add the seasoning mix, and sauté for another minute.
4. At this point, you should not have any browned bits stuck at the bottom, if you do, de-glaze the pot with 1/4 cup of the chicken stock, and scrape the bottom to remove the browned bits. Add the tomato sauce and chicken stock, give everything a good mix.
5. Press 'CANCEL', close the lid of the Instant Pot. Set the valve to 'SEALING'. Pressure cook on high for 5 minutes. It will take some time for the pressure to build up (about 15 minutes), after which the timer will begin.
6. Let the pot depressurize for 5 minutes. Then do a quick release of the remaining pressure as per the manufacturer's instructions. Once the silver pin drops, turn the knob to 'VENTING' and open the lid away from you.
7. Press the 'SAUTE' button, set it to 'NORMAL', bring the soup to a boil. Add the fresh tortellini, mix well. Let it cook, stirring occasionally, for about 5 minutes or until they float to the top.
8. Stir in the spinach mixing it until it wilts.
9. Finally, add the heavy cream, and give everything a good mix. Check for seasoning and adjust with more salt and pepper if required.
10. Dish out, sprinkle grated parmesan (optional), serve alongside grilled cheese sandwiches or homemade crusty bread. Leftovers can be refrigerated in an air-tight container for up to 3 days. Reheat in the microwave or in a saucepan over medium-low heat, stirring occasionally, add some stock to adjust the consistency of the soup.

Lemon Blueberry Muffins

MUFFIN INGREDIENTS:

streusel topping (see ingredients below)

1 1/2 cups blueberries, fresh or frozen

2 cups + 3 Tbsp. all-purpose flour, divided

1 1/2 tsp. baking powder

1/2 tsp. salt

1/2 cup (1 stick) unsalted butter, softened

1 cup granulated sugar

2 large eggs

2 tsp. vanilla extract

7 Tbsp. milk

1 Tbsp. lemon juice

1 Tbsp. loosely-packed lemon zest

STRESUEL TOPPING INGREDIENTS:

2 Tbsp. melted butter, slightly cooled

2 Tbsp. all-purpose flour

2 Tbsp. granulated sugar

1/4 cup raw sugar

INSTRUCTIONS

1. Preheat oven to 350º. Line a baking pan (or two if needed) with 16 paper liners, or grease with cooking spray.
2. Prepare the streusel topping according to instructions below.
3. In a small mixing bowl, toss blueberries with 3 Tbsp. flour until blueberries are coated. Use a slotted spoon to remove blueberries and shake off any excess flour. Set aside.
4. In a separate small mixing bowl, whisk together flour, baking powder and salt and set aside.
5. In a large mixing bowl (or an electric stand mixer), whisk together butter and sugar until light and fluffy. Add eggs, vanilla, milk, lemon juice, lemon zest, and continue whisking until smooth. Fold in flour mixture with a rubber spatula until just combined. Carefully stir in blueberries.
6. Fill muffin cups about 3/4 full of batter. Sprinkle each cup of batter with about 1 Tbsp. streusel topping.
7. Bake at 350º for 20 to 25 min, until a toothpick inserted into the center of a muffin comes out clean.
8. Let muffins cool for a few minutes in the muffin pan before removing to cool on a wire rack. Serve immediately or store in a sealed container for up to 3 days.

TO MAKE STREUSEL TOPPING:

Whisk together all ingredients until combined and mixture is crumbly.

Quesadilla

Ingredients

QUESADILLAS:

• 6 - 8 flour tortillas (20cm/8")
• 2 cups (200g) shredded Monterey Jack cheese (or other of choice) 
• 3/4 cup roughly chopped cilantro
• 1 cup corn kernels (frozen thawed or can drained)
• ONE Filling of Choice, below (beef, chicken or vegetable)

QUESADILLA SPICE MIX:

• 1 tsp each onion powder, dried oregano, salt
• 2 tsp each cumin powder, paprika
• 1/4 tsp each black pepper, cayenne pepper (optional)

CHOOSE ONE FILLING

BEEF FILLING:

• 1/2 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 onion, finely chopped
• 500g / 1 lb ground beef 
• 1 small red capsicum/bell peppers , diced
• 2 tbsp tomato paste
• 1/4 cup (65 ml) water

CHICKEN FILLING:

• 2 1/2 tbsp olive oil
• 500 g/1 lb chicken thighs, skinless boneless 
• 2 garlic cloves , minced
• 1 small onion , quartered and sliced
• 1 small red capsicum/bell pepper , diced

VEGETABLE FILLING:

• 2 tbsp vegetable oil
• 1 onion , diced
• 2 cloves garlic , minced
• 1 can of black beans, drained (400g/14oz)
• 1 capsicum/bell pepper , diced (any colour)
• 1 cup corn (canned drained or frozen thawed)
• 1/4 cup tomato paste
• 1/4 cup (65 ml) water

Instructions

QUESADILLAS

1. Place tortilla on work surface. Sprinkle one side with a bit of cheese, top with Filling of Choice. Sprinkle with corn*, coriander and top with cheese. Fold in half.
2. Preheat non stick skillet over medium low heat (no oil, if pan is not non-stick use 2 tsp oil).
3. Place quesadilla in skillet, press down lightly, cover with lid. Cook for 3 minutes until underside is super golden brown and crispy.
4. Carefully flip over the folded edge (see video). Press down lightly. Cook for 3 minutes until crispy (no lid).
5. Transfer to cutting board, cut in half. Serve immediately!

Dipping Sauce options: Sour cream, salsa, Avocado Sauce (pictured)

SPICE MIX:

Mix ingredients in a small bowl. Use for one of the Fillings Options below.

FILLING OPTIONS

BEEF FILLING:

1. Heat oil in a skillet over high heat. Add onion and garlic, cook for 2 minutes.
2. Add beef and cook, breaking it up as you go. Once it changes from pink to brown, add capsicum. Cook for 1 minute.
3. Add tomato paste, water and Spice Mix. Cook for 2 minutes. Transfer to bowl, cool.

CHICKEN FILLING:

1. Drizzle chicken with 1 tbsp oil, toss to coat. Sprinkle over Spice Mix, toss well to coat.
2. Heat 1 tbsp oil in a large skillet over high heat. Add onion and garlic, cook for 2 minutes. Add capsicum and cook for 1 minute. Transfer to bowl, cool.
3. Return pan to stove, reduce to medium heat. Add remaining 1/2 tbsp oil. Add chicken and cook for 3 minutes until deep golden. Turn and cook for 3 minutes until cooked through.
4. Transfer chicken to cutting board, rest for 2 minutes then dice and cool. Combine with capsicum mixture.

VEGETABLE FILLING:

1. Heat oil in a skillet over high heat. Add onion and garlic, cook for 2 minutes. Add capsicum, cook for 1 minute.
2. Add beans, corn, tomato paste, water and Spice Mix. Cook for 2 minutes. Transfer to bowl, cool.

Sweet Corn and Black Bean Tacos

Ingredients

Corn and feta salad

2 ears of corn, shucked (about 2 cups fresh corn kernels)

¼ cup chopped cilantro

3 medium red radishes, thinly sliced into small strips

1 medium lime, zested and juiced (to yield about 1 teaspoon zest and 2 tablespoons lime juice)

1 medium jalapeño pepper, seeded and minced

1 tablespoon olive oil

¼ teaspoon sea salt

½ to ⅔ cup crumbled feta, to taste (optional)

Black beans

2 cans black black beans, rinsed and drained (or 3 cups cooked black beans)

1 tablespoon olive oil

1 small yellow or white onion, chopped

1 tablespoon ground cumin

⅓ cup water

Salt and black pepper, to taste

Everything else

10 small round corn tortillas (gluten free for gluten-free tacos)

1 large avocado, sliced into thin strips

Optional garnishes: pickled jalapeños, salsa verde and/or hot sauce

Directions

1. To prepare the corn salad: Use a sharp chef’s knife to slice the kernels off all four sides of the corn cobs. Transfer the kernels to a medium-sized mixing bowl and add the chopped cilantro, radishes, lime zest and juice, jalapeño, olive oil and sea salt. Mix well. Stir in ½ cup crumbled feta, taste, and add a little more if you’d like. Set the bowl aside to marinate while your prepare the beans.
2. To prepare the black beans: Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes. Add the cumin and cook for about 30 seconds while stirring. Pour in the beans and ⅓ cup water. Stir, cover and reduce heat to simmer. Cook for 5 minutes, then remove the lid and use the back of a fork to mash up at least half of the beans. Remove from heat, season generously with salt and pepper, to taste, and cover until you’re ready to serve.
3. To warm the tortillas: Heat a cast iron or non-stick skillet over medium heat and warm each tortilla individually, flipping occasionally. Alternatively, you can warm them directly over a low flame on a gas range. Fold a tea towel over the warmed tortillas to keep them warm.
4. Put it all together: Spread black beans down the middle of each tortilla. Top the beans with corn salad. Place a slice of avocado to the side of the beans and serve with optional pickled jalapeños, salsa or hot sauce on the side.

Chicken Gyros

 for 8 servings

Ingredients

2 lb boneless, skinless chicken thighs, pounded flat

½ large yellow onion, peeled and root side removed

1 wooden skewer, sturdy, roughly 10 inches (25 cm)

Marinade

2 cups greek yogurt

¼ cup lemon juice

¾ cup olive oil

1 tablespoon kosher salt

1 tablespoon garlic, minced

1 tablespoon coriander powder

1 tablespoon paprika

1 tablespoon ground cumin

½ teaspoon cayenne pepper

1 teaspoon cinnamon

1 teaspoon black pepper

Tzatziki Sauce

1 large cucumber, shredded

2 cups greek yogurt

1 tablespoon garlic, minced

¼ cup lemon juice

2 tablespoons fresh dill, finely chopped

2 tablespoons fresh parsley, finely chopped

salt, to taste

pepper, to taste

8 pita breads

onion, sliced

tomato, sliced

Directions

1. In a large bowl, combine marinade ingredients and stir well.
2. On a cutting board, place a piece of plastic wrap over the chicken thighs and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
3. In another large bowl or gallon plastic bag, combine chicken thighs and marinade, stirring well to coat. Cover and refrigerate for at least one hour and up to one day.
4. Preheat oven to 400°F (200°C).
5. Shred the cucumber, be sure to squeeze out any excess liquid.
6. In a medium bowl, combine tzatziki ingredients and stir well. Cover and refrigerate at least 30 minutes.
7. On a baking sheet or a large cast-iron skillet, use the onion half as a base and position the skewer vertically like a spit. Skewer the chicken thighs individually, rotating each one 90 degrees.
8. Bake for 1.5 to 2 hours, until internal temperature reaches 165°F (75°C). Let cool for 10 minutes.
9. Carve off slices of chicken to fill a pita. Top with onion slices, tomato slices, and tzatziki sauce.

Slow Cooker Tortellini Soup with Italian Sausage

 

Ingredients

1 pound ground sweet Italian sausage

1 onion diced

2 stalks celery diced

4 cloves garlic pressed or minced

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1/3 cup sherry or dry white wine

2 carrots diced

1 15- ounce can diced tomatoes

8 cups chicken stock

1 teaspoon dried basil 

1 teaspoon dried oregano 

1/2 teaspoon parsley 

3 cups chopped kale, veins removed

1 pound fresh 3-cheese tortellini

Grated Parmesan cheese for garnish

Directions

1. Preheat a large skillet over medium-high heat. Add the sausage and cook stirring occasionally until browned. Add the onion and celery and cook for 3-4 minutes then stir in the minced garlic, season with the kosher salt and freshly ground black pepper and cook for another 2-3 minutes. Add the sherry or white wine and scrape up any fond or bits on the bottom of the pan, cooking until it evaporates.
2. Transfer the sausage and vegetables to the insert of the slow cooker. Add the carrots, diced tomatoes, and chicken broth. Grind in the basil, oregano and parsley and stir. Cover with the lid and set the cooker to low and cook for 3 hours.
3. Add the tortellini and the kale to the slow cooker and cook for 30 minutes.
4. Ladle into bowls and sprinkle with parmesan cheese.

Creamy Lemon Garlic Chicken with Asparagus

From gimmedelicious.com

Ingredients

4 medium chicken breasts (boneless, skinless)

1 tablespoon Italian seasoning

1/2 tsp EACH crushed red pepper, salt, pepper

1 tablespoon olive oil

2 tablespoons butter (divided)

1 pound asparagus (trimmed and cut in 3rds)

1/2 cup onion (minced)

3-4 cloves garlic (minced)

1 cup heavy cream

2 tablespoons lemon juice

1/4 cup Parmesan cheese (optional)

Directions

1. Season chicken with Italian seasoning, crushed chili pepper, salt & pepper. Add 1 tablespoon olive oil to a large skillet over medium heat. Add chicken to the pan and cook for 5-6 minutes per side. Remove from skillet and set aside.
2. Add butter onion, and asparagus to the skillet and cook for 2-3 minutes, or until just tender. Add the garlic and cook for just under a minute.
3. Add heavy cream, lemon juice, and parmesan cheese; stir to combine. Return chicken to the pan and simmer 3-4 minutes or until the sauce has thickened. Taste and adjust salt & pepper if needed. If the sauce is too thick, add 1/4 cup water, chicken stock or broth.

Pasta Soup

 This comes from https://www.chelseasmessyapron.com/.

Ingredients

1 pound spicy Italian sausage (mild sausage works too)

2 and 1/4 cups vegetables: 3/4 cup diced carrots, 3/4 cup diced celery, 3/4 cup diced yellow onion

3 garlic cloves minced

2 cans (15 ounces each) fire-roasted diced tomatoes 

2 cartons (32 ounces EACH) reduced-sodium beef broth or stock

1 teaspoon EACH: dried basil, Italian seasoning

1/2 teaspoon dried oregano

fine sea salt and freshly cracked pepper

3 cups miniature farfalle pasta (uncooked) 

4 cups (lightly packed when measured) fresh spinach, coarsely chopped

Freshly grated Parmesan cheese

NOTE: I used zucchini, finely diced carrots and onions. You can use whatever veggies you want, really, though I would make sure onions are part of the bunch. And if you use carrots, make sure they are thinly diced. (I did about 1/8" or thinner.)

Directions

1. SAUSAGE: Line a plate with paper towels and set aside. Heat a large (6 quart) cast iron stockpot over medium high heat. Add a drizzle (1/2 tablespoon) of olive oil and once the oil is shimmering, add in the sausage. Let stand for 30 seconds and then cook, breaking into crumbles, until browned through (about 6-8 minutes). You don't need to stir constantly; allowing sausage to brown will add more flavor. Transfer to prepared plate and set aside.
2. VEGGIES: Drain off all but 1 tablespoon sausage grease and add in 1 tablespoon olive oil. Add in the diced carrots, diced celery, and diced onion. Sauté, stirring often, for 5-7 minutes or until tender. Add in garlic and stir until fragrant, about 30 seconds. Add in both cans of tomatoes, both cartons of beef stock/broth, and seasonings: dried basil, Italian seasoning, dried oregano, salt and pepper (add salt and pepper to taste; I add 1/4 teaspoon salt and 1/2 teaspoon pepper -- this will vary depending on the actual beef stock/broth you use). Stir.
3. PASTA: Bring the soup to a boil. As soon as it's boiling, add in the uncooked pasta. Return to a boil and cook, uncovered, until pasta is tender, about 7-9 minutes. Stir in the cooked sausage and the spinach and stir until spinach wilts (only a minute or two). Remove from heat, and taste to adjust salt/pepper seasoning.
4. SERVE: serve with Parmesan cheese and crusty bread. Enjoy!

Honey Mustard Glazed Chicken Bake

 This recipe comes from goodhousekeeping.com.

Ingredients

1 lb. parsnips, sliced on an angle

1 lb. Yukon Gold potatoes, scrubbed and quartered

1/2 lb. carrots, quartered lengthwise, then cut into 2-inch pieces

1 medium red onion, cut into 8 wedges

2 tbsp. olive oil

5 sprigs fresh thyme

4 small chicken thighs (about 1 1/2 lb.)

4 small chicken drumsticks (about 1 lb.)

3 tbsp. Dijon mustard

2 tbsp. whole-grain mustard

2 tbsp. honey

1 tbsp. brown sugar

NOTE: I did not use the parsnips. And I substituted 6-7 boneless thighs for the chicken.

Directions

1. Preheat oven to 425 degrees F. In large roasting pan, toss parsnips, potatoes, carrots, onion, oil, thyme and 1/2 teaspoon salt. Roast 15 minutes.
2. Place chicken parts in single layer over vegetables. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast 15 minutes.
3. In medium bowl, whisk Dijon mustard, whole-grain mustard, honey and brown sugar. Drizzle all over chicken and vegetables. Roast 25 minutes or until chicken is cooked (165 degrees F) and vegetables are tender. Serve chicken with vegetables. NOTE: I had to roast an extra 10 minutes or so for the veggies, but don't roast so long that the chicken gets dry.