ONE-SKILLET CHICKEN & GINGERY RICE

 

~ What to Cook When You Don't Feel Like Cooking, written by Caroline Chambers

CHICKEN & RICE
1 T. neutral oil
1 1/2 c. long grain white rice
2-inch piece fresh ginger
2 1/2 c. water
2 t. kosher salt, divided
2 lb. boneless skinless chicken thighs, trimmed of fat

SAUCE
1 T. neutral oil
2 T. red curry paste
13.5 oz. can full-fat coconut milk
2 T. soy sauce
1 T. fish sauce
2 t. honey or sugar
10 cilantro sprigs, chopped

Heat oil in a 12-inch cast iron skillet over medium heat. When it shimmers, add rice and grate ginger directly into skillet. Cook 2-3 minutes, stirring regularly, until fragrant. Stir in water and 1/2 teaspoon salt. Bring to a simmer, then reduce heat to low. 

Season chicken with 1 1/2 teaspoons of salt, then lay over rice. Cover and cook 20-25 minutes or until rice is tender and and thermometer inserted in thickest part of chicken is 165 degrees. Remove skillet from burner and allow rice to steam for 10 minutes. 

While rice and chicken cook, warm oil in small pot over medium heat. When it shimmers, add red curry paste and stir 1 minute or until very fragrant an sticking to bottom of pot. Stir in coconut milk, soy sauce, fish sauce, and honey. Bring to a boil over high heat, then reduce to medium and cook, stirring often, 7-10 minutes or until the consistency of heavy cream or thin yogurt. Remove from heat and allow to cool for a few minutes.

Sprinkle cilantro on chicken and rice, then cover with sauce.

Notes: I use oyster sauce instead of fish sauce because it's what's on hand and opt for honey instead of sugar. 

AVOCADO PENNE

~ Noodle Worship: Easy Recipes for All the Dishes You Crave from Asian, Italian and American Cuisines, written by Tiffany Thompson and Larone Thompson

12 oz. dried penne
1 large avocado, peeled and pitted

2 T. lemon juice

1/4 c. olive oil

1 t. minced garlic

salt and pepper, to taste
2 green onions, sliced
red pepper flakes (optional)

Cook pasta according to package directions until al dente, stirring occasionally. Reserve 1/2 cup of the pasta water, then remove from heat and drain pasta. 

In a food processor or blender, add avocado, lemon juice, oil, and garlic. Process until smooth. Add reserved pasta water and pulse to blend. Season with salt and pepper. 

Return pasta to cooking pot or transfer to serving dish, add avocado mixture, and stir until evenly coated. Garnish with green onions and red pepper flakes. 

WHOLE30 SHEET PAN FAJITAS

 ~ Whole Food for 7

1 1/2 lb. boneless skinless chicken breasts
3 bell peppers, any color
1 large onion
1 T. minced garlic
3 T. olive or avocado oil
1 1/2 T. chili powder
1/2 t. cumin
3/4 t. onion powder
3/4 t. paprika
3/4 t. salt
1/4 c. minced cilantro (optional)

Preheat oven to 400 degrees. Line rimmed baking pan with parchment paper.

Slice chicken, bell peppers, and onion into thin, bite-sized pieces, then stir in a mixing bowl with minced garlic and oil. Sprinkle with chili powder, cumin, onion powder, paprika, and salt; toss until evenly coated. 

Spread chicken mixture on prepared pan and bake 20 minutes, or until chicken is no longer pink and veggies are tender. Remove from oven and sprinkle with cilantro before serving.

Notes: A tasty way to serve this is over spiralized sweet potatoes sauteed in coconut oil and seasoned with salt, pepper, cumin, and coriander, with avocado dressing as an optional condiment. You can also serve it with a pot of rice or just as is. Be sure to click the Whole Food for 7 source link under the picture to get more recipes that would pair well with this dish. I skip the parchment paper and use Pampered Chef's stoneware instead. 

GRILLED CHICKEN BREASTS & PEACHES WITH SPICY PEACH GLAZE

 

~ Food Network

2 c. peach preserves or jam
3 T. olive oil, plus more for brushing
2 T. soy sauce
1 T. Dijon mustard
1 T. finely chopped garlic
1 small jalapeno, finely chopped
salt & pepper, to taste
8 frenched chicken breasts
4 peaches, halved and pitted 

In a small bowl, mix preserves, oil, soy sauce, mustard, garlic, and jalapeno. Season with salt and pepper. Set aside 1/2 cup of glaze.

Preheat grill. Brush chicken with oil and seas with salt and pepper. Place skin side down and cook 6-7 minutes or until golden brown. Flip over and cook 5-6 minutes more. Brush both sides with peach glaze, then grill another 4-5 minutes or until cooked through.

Place peach halves cut side down on grill and cook 2 minutes. Flip to rounded side and brush tops with reserved glaze. Grill until soft, about 3-4 minutes. 

Notes: I use boneless skinless chicken breasts because I don't want to buy four whole chickens just to use the breasts. Although the recipe doesn't say to, I set out leftover glaze as a condiment for people to put on their own servings. If you want the peach theme to continue beyond peach glazed chicken and grilled peaches from this recipe, make some blackberry peach cobbler or coconut peach cobbler for dessert. 

SLOW-BAKED COUNTRY-STYLE PORK RIBS

 ~ Baking Mischief

country style pork ribs

salt and pepper, to taste

barbecue sauce

Preheat oven to 300 degrees. Sprinkle both sides of ribs with salt and pepper, then place in a single layer in baking pan with fatty side up. Cover pan with foil and bake for two hours.

Remove foil and check to see if meat is becoming tender. If not, replace foil and put back in oven for another 15-30 minutes. If so, transfer meat to a plate and drain liquid from pan. Place meat back in pan and brush with a thick layer of barbecue sauce. 

Adjust oven to 275 degrees and bake uncovered ribs for one hour (less time if your ribs are small or were already quite tender after two hours). Remove when you can pull meat apart with a fork. Brush with another coat of barbecue sauce and let rest for five minutes before serving. 

Notes: So easy and makes my rib-loving family happy.

GROUND TURKEY & BRUSSELS SPROUTS SKILLET

 ~ my heart beets

3 T. coconut oil, divided

1 onion, chopped

1 lb. ground turkey

4 cloves garlic, minced

2 t. chili powder

1 t. salt

1/2 t. cayenne

1/2 t. pepper

1 red bell pepper, chopped

1/2 lb. brussels sprouts, shredded 

Melt 2 tablespoons of coconut oil in a large skillet over medium heat. Add onion and cook, stirring frequently, for 5 minutes or until soft. Add turkey, garlic, and spices; cook until meat is no longer pink. 

Set aside as much meat as necessary to make room for vegetables in skillet. Add remaining tablespoon of coconut oil to skillet. Once melted, add bell pepper and brussels sprouts, stirring until tender. Add turkey back to skillet and stir until heated through. 

Notes: I've used both turkey and 93/7 ground beef and it's good either way. It's a little spicy with the chili and cayenne combo (but this spice wimp can handle it), so just decrease those amounts a bit if they make you nervous. 

BOTTOM ROUND ROAST WITH ONION GRAVY

 ~ allrecipes

6 onions, sliced
4 lb. bottom round roast
salt and pepper, to taste
1 bay leaf
1 T. vinegar
1 T. flour
1 c. water

Place sliced onions in Dutch oven or stock pot. Season roast with salt and pepper, then place on top of onions. Add vinegar and bay leaf to pot. Turn heat to high until simmering, then reduce to low, cover, and simmer 3-4 hours. Do not remove lid while cooking.  

Once roast has finished cooking, transfer from pot to serving dish. Mix flour into water to make a roux, then stir into drippings remaining in pot. Simmer over medium heat until thickened, stirring frequently. Slice roast and serve with gravy. 

Notes: Maybe I have extra juicy onions or something, but adding the cup of water would make my gravy way too thin and take forever to thicken back up. Instead, I just pull some liquid from the pot to make the roux.  

WILD RICE VEGETABLE BAKE

 ~ Simply in Season: Recipes That Celebrate Fresh, Local Foods in the Spirit of More-With-Less, written by Mary Beth Lind and Cathleen Hockman-Wert

1 c. wild rice, rinsed and drained
2 c. chopped onion
1 c. pearl barley
2 c. sweet potatoes, peeled and cut in 1-inch pieces
2 c. winter squash, peeled and cut in 1-inch pieces
2 c. parsnips, peeled and cut in 1-inch pieces
1 lb. mushrooms, sliced (optional)
salt and pepper, to taste
1 c. apple cider or juice
3. c. chicken or vegetable broth

Preheat oven to 375 degrees. 

Boil rice gently in four cups of water for 10 minutes; drain. Saute onion in oil or butter. Mix rice, onion, and barley in 9x13-inch pan. 

Spread sweet potatoes, winter squash, parsnips, and mushrooms over rice and barley mixture. Sprinkle with salt and pepper. Pour juice and broth over top. Cover tightly with foil and bake for one hour. 

Notes: I use butternut as the winter squash and include mushrooms. There's still quite a bit of liquid in the pan when we pull it out of the oven, but it doesn't take long for the grains to absorb it. 

ROASTED ASIAN CAULIFLOWER WITH SOY-GINGER SAUCE

~ StreetSmart Kitchen

1 medium head cauliflower
1/4 c. olive oil
1/2 t. salt
1/4 t. pepper
2 t. sesame oil
1 T. minced or grated ginger
2 t. minced garlic
1/4 c. water
2 T. soy sauce
1 T. red wine vinegar
1 t. brown sugar
1 green onion, chopped

Preheat oven to 450 degrees and line a baking sheet with foil or parchment paper.

Cut cauliflower into florets and place in mixing bowl with olive oil, salt, and pepper. Toss until well coated. Spread in single layer on prepared pan. Cover with foil and roast for 10 minutes.

While the cauliflower is cooking, cook the sesame oil, ginger, and garlic in a small skillet over medium-high heat for 1-2 minutes, until fragrant. Reduce to medium-low and stir in water, soy sauce, vinegar, and sugar. Simmer 4-6 minutes or until thickened. Remove from heat, add green onions, and set aside.

Remove foil cover from cauliflower and roast another 10-15 minutes, until tops of florets are beginning to brown. Remove from oven and serve with soy-ginger sauce.

Notes: Using stoneware, I neither line the pan nor cover the cauliflower with foil. I serve the sauce straight from the skillet, but you could transfer it to a small serving bowl.

ROASTED BRATWURST & BELL PEPPERS

~ Bethany Weathersby

bell peppers, sliced
olive oil
salt
pepper
bratwurst or smoked sausage, whole or sliced

Preheat oven to 400 degrees. Place sliced bell peppers on baking sheet. Drizzle with olive oil, then sprinkle with salt and pepper; toss. Spread in single layer. Place bratwurst among bell pepper slices. Bake 30 minutes or until bratwursts are cooked through.

Notes: You can use as many peppers and bratwursts as you want. 

SIRLOIN STRIPS OVER RICE

~ Taste of Home

1 1/2 lb. top sirloin steak, cut into thin strips
1 t. salt
1/4 t. pepper
2 t. olive oil, divided
2 medium onions, thinly sliced
1 garlic clove, minced
14 1/2 oz. can diced tomatoes, undrained
1/2 c. beef broth
1/3 c. dry red wine or additional beef broth
1 bay leaf
1/2 t. basil
1/2 t. thyme
3 c. hot cooked brown rice

Sprinkle beef strips with salt and pepper. In a large nonstick skillet, brown beef with one teaspoon of the oil. Remove from stove and keep warm.

In the same skillet, saute onions in remaining teaspoon of oil until tender. Add garlic and cook for one minute. Stir in tomatoes, broth, wine, bay leaf, basil, and thyme. Bring to a boil, then reduce heat and simmer, uncovered, for ten minutes.

Return browned beef strips to pan and cook 2-4 minutes or until tender. Discard bay leaf. Serve over rice.

Notes: I've made this with thin cut sirloin tip steak, which I cut into narrow strips. It's good both with and without rice. 

PINEAPPLE FRIED RICE

~ East Meets Vegan: The Best of Asian Home Cooking, Plant-Based and Delicious, written by Sasha Gill

2 1/2 T. vegetable oil
7 oz. extra-firm tofu, pressed and crumbled
1/4 t. turmeric
1/4 t. black or regular salt
2 garlic cloves, finely chopped
2 scallions, chopped
1 inch ginger, finely chopped
3 c. cooked rice, chilled (preferably jasmine)
1 T. + 1 t. soy sauce
1 t. sriracha
2 t. sesame oil
1 1/2 c. pineapple chunks
1/2 c. frozen peas
cilantro leaves for garnish
roasted cashews for garnish

Pour half the oil into a wok or nonstick frying pan over medium-high heat. Fry tofu and turmeric in oil until dry and firm, similar to scrambled eggs. Add salt, then transfer to a plate.

Wipe pan clean. Add remaining oil and fry garlic, scallions, and ginger three minutes or until fragrant. Add rice and cook for two minutes, breaking up any clumps.

Stir in soy sauce, sriracha, and sesame oil. Mix in pineapple, peas, and tofu. Stir until well-combined, then cook for two more minutes to heat through.

Serve hot, garnished with cilantro and cashews.

Notes: Firm tofu works fine if that's all you have access to. If you've never pressed tofu, you need to remove it from the package, then wrap in lint-free towel or paper towels and place on cutting mat. Top with something heavy, like a skillet or baking pan, for 30 minutes to press out excess moisture. As always, I grate frozen ginger instead of chopping fresh. 

** This post contains affiliate links and I'm grateful when people use them. **

MAYO-FREE COLESLAW

~ Easy Peasy Foodie

SALAD
1 lb. cabbage, finely sliced
1 lb. red cabbage, finely sliced
4 large carrots, shredded
4 green onions, sliced (reserve a few slices for garnish, if desired)

DRESSING
1/2 c. olive oil
1/4 c. apple cider vinegar
1/4 c. Dijon
1 t. salt
1 t. pepper

Put salad ingredients in serving bowl and set aside. Put dressing ingredients in lidded jar and shake until thoroughly combined.

Pour dressing over salad and mix thoroughly. Garnish with reserved green onions, if desired.

Notes: I prefer to make my coleslaw with chunkier pieces of cabbage instead of finely slicing it. If you like serving coleslaw with pulled pork, try this slow cooker honey pork roast. 

DAIRY-FREE BEEF STROGANOFF

~ K & R Adventures

1 1/2 lb. sirloin steak tips or lean stew beef, cut into small pieces
1/2 t. onion powder
1/2 t. garlic powder
salt and pepper, to taste
2 T. olive oil
1/2 white onion, chopped
3 cloves garlic, minced
10 oz. sliced mushrooms
1 1/4 c. beef broth
1/4 c. coconut aminos or low sodium soy sauce
1/4 c. red wine vinegar
1/2 c. canned coconut milk or coconut cream
3 T. flour
2 T. water
egg noodles
chopped parsley, to taste

Toss beef, onion powder, garlic powder, salt, and pepper until coated.

Heat oil in a large Dutch oven over medium heat. Add coated beef to hot oil and stir until browned on each side. Remove beef from pan and set aside.

Add onions and garlic to pan and saute 3-4 minutes or until translucent. Add mushrooms and saute another two minutes. Add coconut aminos or soy sauce and vinegar to deglaze pan, then stir in browned beef and beef broth.

Reduce heat to low, then cover and simmer for about three hours, stirring occasionally. Once beef starts to become tender, stir in coconut milk or cream.

Whisk flour and water together in separate bowl until smooth, then stir into beef mixture. Simmer uncovered about 30 minutes or until sauce has thickened and beef is fork tender.

While beef is simmering, cook egg noodles according to package directions.

Serve beef over noodles and garnish with chopped parsley.

Notes: I know egg noodles are the classic stroganoff pasta, but any shaped noodle will do.

SPICY ROASTED CAULIFLOWER, CAPERS, & PARM

~ Two Dudes, One Pan: Maximum Flavor from a Minimalist Kitchen, written by Jon Shook and Vinny Dotolo

1/2 c. olive oil, plus 1 T. for greasing pan
2 heads cauliflower, trimmed to florets (about 12 c.)
2 t. kosher salt
1/2 c. drained capers
1 1/2 t. red pepper flakes
1/2 c. finely grated Parmigiano-Reggiano cheese

Preheat oven to 450 degrees. Grease roasting pan with 1 tablespoon of oil; set aside.

Place cauliflower, salt, and remaining 1/2 cup oil in mixing bowl; toss to coat. Spread mixture in roasting pan and roast 25-35 minutes, or until golden brown, stirring once in the middle of the cooking time.

Remove from oven and sprinkle with capers and red pepper flakes, tossing to combine. Sprinkle with cheese before serving.

Notes: I think this is way too oily made as directed, but it's perfect with 1/4 cup of oil. We use stoneware, so I don't grease the pan. It's good both with and without the cheese, in case you're dairy-free. Tasty straight from the oven, but I liked the leftovers even more. 

** This post contains affiliate links and I'm grateful when people use them. **

EASY STRAWBERRY SHORTCAKE

~ Pampered Chef

2 lb. fresh strawberries, hulled
1/2 c. plus 1 T. sugar, divided
1 T. cornstarch
juice of 1/2 lemon
2 c. self-rising flour (see notes for using all-purpose flour)
1 1/2 c. heavy whipping cream
1/2 t. cinnamon

Preheat oven to 400 degrees.

Place strawberries, 1/2 cup sugar, cornstarch, and lemon juice into a Rockcrok Everyday Pan. Bring to a simmer over medium heat and allow to cook for 10 minutes, mashing berries periodically. 

Meanwhile, in a large bowl, mix flour and whipping cream until just combined. When strawberries have finished simmering, use a Large Scoop to dollop dough over berry mixture. Combine cinnamon and 1 tablespoon of sugar, then sprinkle mixture over dough. 

Transfer pan to preheated oven and bake 20 minutes or until biscuits are lightly browned. Let stand for at least 5 minutes before serving.

Notes: The Rockcrok product line is safe for stove, oven, microwave, grill, freezer, and microwave. If you don't have the Everyday Pan, be sure to use something that's safe with both the stove and oven, or use one pan for cooking berries on the stove and transfer them to another for baking the shortcake.  If you don't have a scoop, make biscuits that measure roughly three tablespoons. You can replace self-rising flour with 2 c. all-purpose flour, 1 T. baking powder, and 1/2 t. salt. We've subbed canned coconut milk for the heavy whipping cream to make a dairy-free version that tasted just as good as the original.

THAI SESAME RED CABBAGE & CARROT SALAD

~ Bowl of Delicious

DRESSING
2 T. lime juice
2 T. fish sauce
1 T. honey
1 1/2 t. toasted sesame oil
1-inch piece fresh ginger, minced or grated

SALAD
4 c. shredded red cabbage
4 carrots, grated
2 T. roughly chopped fresh basil
2 T. roughly chopped fresh cilantro
2 T. roughly chopped fresh mint
sesame seeds and extra herbs (optional garnish)

Whisk dressing ingredients together in large serving bowl. Add all salad ingredients, then toss until mixed thoroughly. Garnish with sesame seeds and extra herbs just before serving.

Notes: The dressing is delicious and would be good on a variety of salads or vegetables. We garnish this salad with toasted sesame seeds, which I don't consider optional. Head over to Bowl of Delicious, linked above, if you need tips on using a vegan fish sauce.

BREAKFAST SAUSAGE & SWEET POTATO MUFFINS

~ Taste of Home

3/4 c. sugar
3/4 c. flour
1/2 c. rolled oats
1 1/2 t. allspice
1/2 t. salt
1/2 t. baking soda
1 c. mashed sweet potatoes
2 eggs
1/4 c. butter, melted
1/4 c. canola oil
1/4 c. maple syrup
1 lb. bulk pork sausage, cooked and drained

Preheat oven to 350 degrees. Coat a muffin pan with cooking spray or line with paper liners.

In large bowl, mix sugar, flour, oats, allspice, salt, and baking soda. In separate bowl, combine sweet potatoes, eggs, butter, oil, and syrup. Combine dry and wet ingredients until just moistened, then stir in sausage.

Divide batter evenly in cups of prepared muffin pan. Bake 25-30 minutes or until toothpick inserted in muffin comes out clean. Cool five minutes, then transfer to cooling rack. Serve warm and refrigerate leftovers.

Notes: I like the flavor and heartiness of these muffins, but the texture was a little more mashed potato-ish than I expected. I'm going to keep making them and just tweak ingredients until I get the texture a little more muffin-ish.

TACO PASTA

~ Bethany Weathersby

1 lb. shaped pasta
1 lb. ground beef
1 onion, chopped
4-6 cloves garlic, minced
2 T. taco seasoning
3 c. refried beans without the refry
6 oz. can olives, chopped
2 14.5 oz. cans diced tomatoes
15 oz. can tomato sauce
7 oz. can diced green chiles

In a large pot of boiling water, cook pasta to desired tenderness. Drain and set aside in pot.

Meanwhile in large skillet, cook beef, onion, and garlic over medium-high heat until meat is no longer pink. Stir in taco seasoning, beans, olives, tomatoes, tomato sauce, and chiles. Add meat and bean mixture to pot of pasta and stir over medium heat until heated through.

Notes: We use homemade taco seasoning and beans, but you can certainly use a seasoning packet and canned beans from the store. If  you want to kick things up a notch, add a dollop of avocado dressing to individual servings.

CREAMY PALEO CHICKEN SOUP WITH MUSHROOMS & KALE

~ Paleo Running Momma

3 T. ghee, grass-fed butter, or refined coconut oil
2 leeks, white and light green parts only, chopped
2 c. mushrooms, sliced
3 cloves garlic, minced
2-3 large handfuls kale, roughly chopped
2 T. plus 2 t. arrowroot starch or tapioca
2 2/3 c. chicken bone broth
2/3 c. organic, full-fat coconut milk
2 T. nutritional yeast
1/2 T. brown mustard
1 lb. boneless, skinless chicken thighs or breasts, cooked and chopped
2 sage leaves, minced
2 t. fresh minced rosemary
salt & pepper, to taste

In large saucepan over medium heat, melt ghee, butter, or oil. Add leeks and cook until softened. Add mushrooms and garlic, stirring to coat and cooking 2-3 minutes until soft.

While veggies are cooking, whisk arrowroot starch into broth until dissolved; set aside. Gently stir kale into to saucepan, then add broth with arrowroot and coconut milk. Stir in nutritional yeast and mustard until thoroughly combined.

Increase heat and bring to a boil, stirring constantly until thickened. Reduce heat to low and mix in chicken, sage, rosemary, salt, and pepper. Simmer a few minutes longer until heated through.

Makes about six cups.

Notes: As written, this recipe is Whole30 compliant, but it's still delicious if you adapt it to use whatever you have in your kitchen. We've made it with coconut oil, yellow onion instead of leeks, cornstarch instead of arrowroot or tapioca, regular chicken broth, non-organic coconut milk, and dried sage.