After all the holiday indulging I wanted something healthy and light. This soup is perfect! You can pretty much add any veggie that you have on hand.
1 lb mushrooms, sliced thin
3 bunches baby bok choy, chopped
1 lb shrimp, sliced down the middle
1/4 daikon radish, sliced thin
Warm oil in a medium pot over medium heat, add the onion to the pot and cook until soft. Stir in mushrooms and cook until they release their liquid and start to brown. Stir in 6 cups of water. Then season the liquid with salt and fish sauce.
Crank up the heat to bring things to a boil and vigorously cook for 3 to 5 minutes to develop a little flavor. Add the bok choy, spinach and carrot, cook over medium heat for 5 minutes. Add ginger and shrimp. As soon as the shrimp looks opaque and cooked through, slide the pot to a cool burner and let it rest, uncovered, for 5 to 10 minutes.
Top with scallions and daikon.
Serves 4 – 6.
I love this amazing french sausage from the local fancy market. Use a mild sausage for this recipe.
Preheat oven to 425°F. Insert 2 skewers into sausage coil in an “X” shape. Place sausage coil in middle of a large rimmed baking sheet. (If using links, arrange in a single layer on baking sheet.)
Toss together apples, onions, thyme, olive oil, garlic, and lemon zest in a large bowl; season with salt and pepper. Scatter apple mixture around sausage on baking sheet. Roast in preheated oven until sausage is cooked through and apples are tender but not falling apart, about 25 minutes. Remove skewers, and cut sausage into large pieces. Sprinkle with parsley, and serve.
I love this recipe from Skinny Taste! Everything cooks in one pan and very little prep work! It takes about 50 – 60 minutes total time to bake, so it might not work for a weeknight meal if you are short on time.
- 3 potatoes, cut into 1/2 inch cubes
- 1 medium onion, quartered
- 3 bell peppers, cut into 1 inch pieces
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion salt
- 1/4 tsp mushroom seasoning (optional)
- Salt and pepper
- 2 – 4 uncooked sausages
Preheat oven to 400. Spray a large rimmed baking sheet with olive oil.
Toss everything except the sausage together on the sheet pan. Spread in a single layer.
Roast for 25 minutes, stirring a couple times. Add sausages to the pan and cook for 20 – 30 minutes, turning once, until cooked through.
Divide among plates and serves.
Serves 2 – 4.
These take about 40 minutes so it’s great for a weeknight meal! Be sure to buy the precooked cornmeal for this recipe.
- 1 c masarepa
- 1 c warm water
- 1/4 tsp salt
- Avocado oil
- 1 poblano, diced
- 1 onion, diced
- 1 jalapeno, diced
- 1 clove garlic, minced
- 1 15 oz can black beans, rinsed
- 1 c fire roasted tomatoes with chilies
- 1/4 c cilantro, minced
- 2 limes, quartered
- 1/4 c cotija, crumbled
Masarepa, water and salt and mix till smooth.
Meanwhile, divide the dough into 4 balls and press into disks 4 inches wide and 1/2 inch thick. Heat 1 1/2 tbsp oil in a large skillet over medium-high heat. Add 2 of the arepas and cook, turning once, until golden brown, 7 to 8 minutes total. Repeat with the remaining 1 1/2 tbsp oil and dough.
Top arepas with beans, cilantro and cheese.
Heat 1 tbsp oil in a large saucepan over medium-high heat. Add poblano , jalapeño and onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in garlic, cumin and the remaining 1/4 teaspoon salt; cook, stirring, until fragrant, about 30 seconds. Stir in beans and tomatoes. Bring to a simmer over high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, until thickened, 15 to 20 minutes.
Serves 4. 12 WW PP.
This is where the multicooker shine! Cook your beans under pressure, sauté your veg and meat and then bring them all together to slow cook for one tasty chili!
- 1 lb dried pinto beans
- Bay leaf
- 1 lb ground turkey
- 2 onions, sliced thin
- 2 poblano, diced
- 2 red bell peppers, diced
- 2 jalapenos, diced
- 5 cloves garlic, minced
- 4 tbsp Chile powder
- 2 tsp oregano
- 2 tsp ground cumin
- 1 tsp black pepper
- 1/2 tsp coriander
- 1 larger beer
- 28 oz diced tomatoes with chilies
Place beans, 6 c water, 1 tsp salt and bay leaf in the multicooker. Cook on high pressure for 30 minutes and allow to release. Drain and remove the bay leaves.
Turn you multicooker to sauté. Add turkey and cook until browned, breaking up with a spoon. Remove from cooker. Add onions, peppers and garlic and sauté until soft. Add spices, Turkey, beer and tomatoes, cook for 5 min. Stir in beans and cook in slow cooker mode on low for 6 hours.
Garnish with cheese, sour cream, salsa and/or hot sauce.
Serves 8 – 10
I love truffles! And Oregon truffles are quite affordable and available at the grocery store! This is a simple and delicious dish!
- 1/2 lb pasta
- 2 tbsp truffle butter (I use Trader Joe’s)
- 1/2 g parmigiano or hard Italian truffle cheese, finely grated
- Truffle salt
- 1 truffle, thinly sliced
Cook pasta according to package.
In a 12 inch skillet, melt butter. Add pasta and toss to coat. Stir in the cheese, sprinkle with truffle salt and stir.
Divide between bowls and shave truffle onto pasta.
Serves 2 – 4.
These are heavenly! Spicy chorizo, sweet butternut squash and salty cotija cheese! I added some avocado and black olives, which I’m not sure they needed. Did I mention this is a one pot meal! Taco Tuesday and quick cleanup, you are welcome! You can add cilantro, Mexican crema, salsa, whatever you need to make it your own.
- 1 lb chorizo sausage, case removed
- 1/2 c thinly sliced onion
- 1 lb butternut squash, medium dice
- 1 tsp garlic powder
- 1 tsp cumin
- Salt and pepper
- 8 corn tortillas
- 1/4 c cotija, crumbled
Heat a 12 skillet over medium heat. Add the chorizo and cook until starting to brown, add onion, squash, and spices, cook covered over medium low heat for about 20 minutes, stirring frequently.
Heat your tortillas in a pan or wrapped in a damp towel in the microwave for a minute.
When squash is soft and brown in places, removed pan from heat.
Scoop chorizo mixture into tortillas and top with cheese.