Herbed Orzo Pilaf

 INGREDIENTS

• 1 Onion, chopped
• 2 cloves garlic, minced
• A sprig of thyme
• 2 TBS Butter
• 1 cup uncooked orzo
• 2 cups chicken broth

INSTRUCTIONS

1. Saute 1 chopped onion and 1 thyme sprig in butter over medium heat until golden; season with salt. 
2. Add garlic and cook 1 min more
3. Increase the heat to medium high; add 1 cup orzo and toast 2 minutes. 
4. Add 2 cups chicken broth and bring to a simmer. 
5. Reduce the heat to medium low, cover and cook until the orzo is tender, 15 minutes.
6. If still liquidy, cook uncovered until desired consistency is reached

---
Original recipe: Idk, this is barely even a recipe
Posted by Jasmine

Chicken with Garlic Parmesan Rice (aka crack rice)

Ingredients

• 1 lb chicken tenders
• Salt and pepper for seasoning
• ½ tsp garlic powder
• 2 tbsp olive oil
• ½ cup butter (1 stick)
• 2 tbsp minced garlic
• ¼ tsp red pepper flakes
• 1 tsp salt, divided
• ½ cup dry white wine
• 1½ cups uncooked white rice
• 3 cups chicken broth
• ½ cup parmesan cheese (grated or shredded)

Directions

1. Heat olive oil over medium heat in a large skillet. Season chicken with salt and pepper and garlic powder. Sauté chicken tenders until nicely browned and just cooked through. Remove from skillet and set aside, covered.
2. Add butter, garlic, red pepper flakes, and ½ teaspoon of salt to the empty skillet and sauté garlic for a couple of minutes on medium heat.
3. Turn heat to medium high and add white wine. Cook and stir for about 5 minutes. Remove and set aside 3 tablespoons of pan sauce to use later.
4. Add uncooked rice to skillet with remaining butter sauce. Stir well -- make sure rice is completely covered. Add chicken broth and remaining ½ teaspoon of salt. Bring mixture to a low boil then reduce heat to medium-low, cover pan and simmer for 20 minutes or until rice is tender. Stir several times while it's cooking.
5. Once rice is done, stir a final time, cover with parmesan, and arrange chicken tenders over the top. Cover, remove from heat, and let stand for 5 minutes.
6. Drizzle reserved 2 tablespoons of pan sauce over chicken tenders when serving

The chicken is whatever. The rice is crack. I warned you.

---

Original recipe: What's in the Pan

Posted by: Piera

Steak Stir Fry with Creamy Garlic-Coconut Cauliflower Rice

Ingredients

• 1 medium head cauliflower (or one pkg frozen riced cauliflower, thawed)
• If you're making your own cauliflower rice, you're a badass. Cut the cauliflower head into quarters, then trim off and discard the leaves and stem. Grate coarsely using a box grater or food processor.
• 4 cloves garlic (or use pre-minced, YMMV)
• 1 (13.5 fl oz) can coconut milk
• 1 tsp salt
• 2 sticks celery, cut crosswise at an angle
• 2 red bell peppers, sliced into strips
• 2 yellow bell peppers, sliced into strips
• 1½ lb striploin (New York strip) steak (or really any hunk of meat, we use chuck roast), sliced into thin strips
• 2 tsp toasted sesame oil
• 8 oz (1 cup) broth (beef, chicken, veg, whatever)
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tsp cornstarch
• 1 tsp black pepper

Directions

1. In a saucepan, combine riced cauliflower, garlic, coconut milk, and salt.
2. Bring to a simmer over medium heat and cook, stirring occasionally, until cauliflower is soft and creamy, about 10-12 minutes. Remove from heat, cover, and set aside.
3. Heat a large skillet or wok over medium-high heat. Add sesame oil and swirl to coat the bottom.
4. Add steak and stir-fry until golden brown and cooked through, about 3-4 minutes. Add peppers and celery; continue to cook, stirring often, until veggies begin to soften, 3-4 minutes more.
5. Meanwhile, whisk together broth, soy sauce, vinegar, cornstarch, and black pepper.
6. Pour sauce into the skillet/wok. Reduce heat to medium and cook, stirring often, until the sauce thickens, about 3-4 minutes.
7. Dish stir fry over coconut cauliflower rice to serve.

---

Original recipe: Mealime

Posted by: Piera

Creamy Polenta with Roasted Corn and Fresh Sage

Ingredients

• 2 ears corn
• 1 tablespoon butter
• 3 tablespoons chopped fresh sage leaves
• 3 tablespoons olive oil
• 1 teaspoon finely chopped garlic
• 1/2 yellow onion, diced
• 3 cups water
• 2 cups milk
• 1 cup cornmeal
• salt and pepper to taste
• 1/2 cup grated Parmesan cheese

Directions

1. Cut kernels from corn and Sauté on the stove with butter and sage
2. In a heavy 4-quart saucepan, heat oil over medium heat. Stir in garlic and onions; reduce heat to low and cook until onions are translucent, about 5 minutes.
3. Stir in water and milk and bring to a boil over medium-high heat. Slowly stir in cornmeal, whisking thoroughly. Reduce heat to low and simmer for 30 minutes, stirring often to prevent sticking and burning. Season with salt and pepper; simmer 15 minutes more.
4. When mixture is thick and the cornmeal is tender, stir in corn, sage and Parmesan cheese. 

---

Original recipe: All Recipes

Posted by Jasmine

Scallops and Garlic Kale with Parmesan Risotto

INGREDIENTS

Parmesan Risotto:

• 1 tablespoon butter
• 1 minced clove garlic or 1 minced shallot (or both)
• 1 cup arborio rice
• 1/2 cup white wine
• 3-ish cups of chicken broth
• 1/2 cup Parmesan cheese

Seared Scallops:

• 1 tablespoon grapeseed oil
• 1 pound jumbo scallops

Sauteed Kale:

• 1 tablespoon olive oil
• 1 clove minced garlic
• 4 cups kale

INSTRUCTIONS

For the Risotto: 

1. In a large non-stick skillet over medium heat, melt the butter. Add the garlic or shallots and saute for a minute or two, until soft and fragrant. 
2. Add the arborio rice, stir to coat with butter. Add the white wine and enjoy the sizzles. 
3. Add the broth, 1/2 cup at a time, and simmer/stir after each addition until the rice is soft and creamy. 
4. Add the parmesan and stir until incorporated. Salt + pepp to taste.

For the Seared Scallops: 

1. Heat oil in nonstick skillet. 
2. Pat scallops dry (VERY DRY, as dry as possible), sprinkle with salt, and add to pan. They should sizzle (if not, you need a hotter pan.) Shake gently to prevent sticking. 
3. After 2-3 minutes, flip each scallop over. They should have a pretty golden brown exterior and an opaque inside. Transfer to a paper towel lined plate to absorb excess oil. 
4. Serve immediately.

For the Sautéed Kale: 

1. Heat the oil over medium low heat. Add the garlic, stir for a minute to get the flavor going. 
2. Add the kale and stir until wilted.

*OG recipe called for brown butter to drizzle over everything, but since everything is cooked in oil already and the parmesan has a pretty strong flavor, I didn't think it added much

---

Original recipe: Pinch of Yum

Posted by Jasmine

Mujadara (Brown Lentils and Rice with Caramelized Onions)

This is the world's cheapest recipe, but it's very filling and comforting.  It's not cheese, but maybe the next best thing.

Ingredients

• 5 tablespoons extra-virgin olive oil
• 2 large Spanish onions (about 1 1/2 pounds), halved and thinly sliced
• 1 1/4 cups large brown or green lentils, rinsed (9 ounces)
• 5 cups water
• 1 1/4 cups long-grain rice (8 1/2 ounces)
• Salt and freshly ground pepper

• 1 cup plain yogurt
• 1 small garlic clove, finely chopped
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon ground cumin

Directions

1. Heat 3 tablespoons of the olive oil in a large skillet. Add the onions, cover and cook over med (4) heat, stirring occasionally, until softened, about 10 minutes. 
2. Uncover and cook, stirring from time to time, until the onions are golden brown, about 10 minutes longer. 
3. In a medium saucepan, combine the lentils and water. Bring to a boil, then simmer over low heat until the lentils are partially cooked, about 15 minutes. 
4. Stir in half the onions, the rice and 1 tablespoon of olive oil and season with salt and pepper. Cover and cook over low heat until the rice and lentils are tender, about 20 minutes. Add more water if needed to prevent sticking. 
5. Meanwhile, cook the remaining onions over high heat until dark brown and caramelized, about 5 minutes. Stir the onions frequently so they don't stick to the bottom of the skillet and burn. 
6. In a small bowl, combine the yogurt with the garlic, lemon juice and cumin. 
7. Transfer the lentils and rice to a shallow bowl and drizzle the remaining 1 tablespoon of olive oil over them. 
8. Sprinkle with the caramelized onions and serve. Pass the yogurt separately.

Make Ahead This dish can be refrigerated overnight. Let it come to room temperature before serving

---

Original recipe: ?

Posted by Jasmine

Quinoa and Pepper Pilaf

Ingredients

• 1 tablespoon olive oil
• 1 shallot, minced
• 2 cloves garlic, minced
• 1 medium red bell pepper, diced
• 1 medium yellow bell pepper, diced
• 1 cup uncooked quinoa, rinsed
• 2 cups Vegetable Broth
• 2 tablespoons chopped fresh parsley
• salt and pepper
• (make it a meal by adding lightly seasoned chicken breast chunks)

Directions

1. Heat the oil in a 2-quart saucepan over medium-high heat. Add the shallot and garlic and cook for 2 minutes, stirring occasionally. 
2. Add the peppers and quinoa and cook for 2 minutes, stirring occasionally.
3. Stir in the broth and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the quinoa is tender and the liquid is absorbed. 
4. Stir in the parsley. Season, with salt and pepper.

*I made this for a friend who was recovering from surgery bc the internet said "whole grains, colorful veggies, protein," and this has all of that

---

Original recipe: All Recipes

Posted by Jasmine

5-min Lemon Caper Shrimp With White Beans and Couscous (or Polenta)

*If you make this recipe with couscous, it comes together in less than 10 min.  Boil your water while you chop/mix salsa and 5 min later, it's done (with polenta, it's like 20 min)

Ingredients

• 2 14-ounce box couscous (or 3/4 cup cornmeal)
• 2-3 cups low-sodium veg broth
• 1 TBS butter or olive oil

• 1/2 cup fresh flat-leaf parsley
• 1 TBS minced fresh oregano (or more parsley)
• 1 TBS capers in brine, drained
• 1 TBS fresh lemon juice
• 2 TBS olive oil

• 3 TBS olive oil, divided
• 2 cloves garlic, chopped
• 4 scallions, chopped
• Pinch crushed red pepper flakes
• 1 pound medium shrimp, peeled and deveined
• 1 15.5-ounce can cannellini beans, rinsed**
• 2 cup (4 ounces) baby spinach leaves or other chopped, dark leafy greens

• Fresh parmesan, to serve

Directions

1. In a saucepan, cook couscous in broth according to directions 
1. (or Bring the broth to a boil in a medium saucepan over medium-high heat. 
2. Add the cornmeal gradually, whisking constantly, to form a thickened and smooth mixture. 
3. Reduce the heat to low. Cook over low heat, slowly bubbling, for 20 minutes: The mixture will resemble a thick, yellow paste. 
4. Turn off the heat and stir in 1 TBS butter until it has melted)
2. Meanwhile, Stir together the parsley, oregano, capers, 2 TBS oil and lemon juice in a medium bowl to make "Italian salsa verde"
3. Heat 1 TBS of the oil in a large skillet over medium-high heat.
4. Add the garlic, scallions, rep pepper flakes and cook for 30 seconds. Add the shrimp and cook, stirring, until they begin to turn pink, about 3 minutes.
5. Stir in the beans, greens, remaining 2 TBS oil, 1 teaspoon salt, and ¼ teaspoon pepper.
6. Cook until heated through, 2 to 3 minutes. 

To serve: spoon the warm couscous (or polenta) into bowls. Top with the shrimp, drizzle salsa verde and sprinkle parmesan. Serve warm.

**Maybe double this, up to you

---

Original recipe: Combination of 2 recipes, one from the WaPo Voraciously plant-powered newsletter

Posted by Jasmine

Jamaican Rice and Beans

Ingredients

• 2 Tbsp vegetable oil
• 1/2 yellow onion, chopped
• 4 garlic cloves, chopped
• 2 cups long-grain rice
• 1 teaspoon salt
• 1 teaspoon grated fresh ginger
• 1 cup water
• 1 cup chicken or veg stock
• 2 cups coconut milk
• 1 15-ounce can kidney beans, rinsed and drained
• 2 teaspoons dried thyme
• 1 whole Scotch bonnet chile, not cut (can substitute a whole habanero)*
• Lime (optional)

Method

1. Heat the oil in a medium pot over medium-high heat. Add the onions and sauté for 4-5 minutes, until they begin to brown on the edges.
2. Add the garlic and rice, stir well and cook for another 2-3 minutes, stirring often.
3. Add the grated ginger, salt, water, stock and coconut milk and stir well. Add the kidney beans and sprinkle the thyme over everything. Add the whole Scotch bonnet chile (or habanero); it will season the rice much like a bay leaf would. Bring to a simmer, then turn the heat to low and cover.
4. The rice should be done in about 15-20 minutes, depending on the type of rice you are using (some long grained rice takes longer to cook). Check after 15 minutes. 
5. Once done, remove from heat and cover for 10 minutes. To serve, fluff with a fork. Sprinkle with a little lime juice if you want. Discard the habanero (or eat it, if you dare!)

*The chile is cooked whole with the rice and is there just for a bit of flavor. It doesn't make the rice hot at all, as it stays whole and you discard it at the end (the heat of the pepper comes from the seeds inside - no insides = no heat)

---

Original recipe: Curious Cuisiniere

Posted by Jasmine

Creamy Polenta with Roasted Corn and Fresh Sage

Ingredients

• 1 can corn
• 1 tablespoon butter
• 3 tablespoons chopped fresh sage leaves
• 3 tablespoons olive oil
• 1 teaspoon finely chopped garlic
• 1/2 yellow onion, diced
• 3 cups water
• 2 cups milk
• 1 cup cornmeal
• salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• (You could add sausage to make this more of a meal instead of a side)

Directions

1. Saute Corn on the stove with butter and sage
2. In a heavy 4-quart saucepan, heat oil over medium heat. Stir in garlic and onions; reduce heat to low and cook until onions are translucent, about 5 minutes.
3. Stir in water and milk and bring to a boil over medium-high heat. Slowly stir in cornmeal, whisking thoroughly. 
4. Reduce heat to low and simmer for 30 minutes, stirring often to prevent sticking and burning. Season with salt and pepper; simmer 15 minutes more.
5. When mixture is thick and the cornmeal is tender, stir in corn, sage and Parmesan cheese. Transfer to a large bowl to serve.

---

Original recipe: All Recipes

Posted by Jasmine

Crash Hot Sweet Potatoes

Ingredients:

• two medium sweet potatoes
• 1 teaspoon of kosher salt
• 1 & 1/2 tablespoons light brown sugar
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked sweet paprika
• 1/4 teaspoon onion powder
• 1/4 teaspoon chipotle chili powder
• 1/8 teaspoon granulated garlic
• Plenty of melted butter
• Plenty of olive oil

Method:

1. Preheat oven to 375
2. Peel two medium sweet potatoes and slice – these are about an inch and a half thick.
3. Blend brown sugar, 1/2 teaspoon salt, cumin, chili powder, paprika, onion powder, chipotle powder, about ten coarse grinds of black pepper, and garlic. Mix together really well with a fork, making to sure to get the sugar completely incorporated. 
4. Drizzle each of them with a mixture of two tablespoons melted butter and two tablespoons olive oil and then sprinkle each one with the spice mixture, pressing it lightly on the surface. Carefully turn them over and coat the other side with the butter/oil and the spices. 
5. Roast them in the oven for about 15 minutes. 
6. Remove from oven.  Being careful not to squash them too much, flatten each sweet potato disk slightly. 
7. Turn them over and roast them another 10 minutes, till they have a nice crust on both sides from the caramelization of the sugar and spices.

---

Original recipe: The Creekside Cook

Posted by Jasmine

Cauliflower Fouscous Pilaf

Makes two servings of pilaf, with enough cauliflower left over for another meal

Ingredients:

• 1 large head of fresh cauliflower
• 1/2 cup chopped onion (about 1 med onion)
• ½ cup pine nuts  (I use slivered almonds instead, that shit is expensive)
• ½ cup dried cranberries, or chopped dried apricots
• several tablespoons of coconut oil for stir-frying
• 1 T curry
• 1 teaspoon cumin
• 1 teaspoon cinnamon

Directions:

1. Wash the cauliflower and break it into florets. Cut off the stem part. The stems can be chewy and unpleasant, and they don’t cooperate with the food processor. The processing of the cauliflower has to be done in batches to get the right consistency. 
2. Place a handful of florets in a food processor and PULSE until the cauliflower looks like couscous. Dump that batch into a bowl and repeat until all of the florets have been reduced to cauliflower dust. 
3. If you want, place the cauliflower in a microwave-safe dish and nuke for 5-7 minutes. It should be pretty tender. Set aside. (I have skipped this step and just stir-fried and it was fine.)
4. Heat a tablespoon of coconut oil over medium heat. When it starts to shimmer, add the onions and sauté until they soften, then throw in the nuts and fruit.
5. Sauté the onions and nuts and fruit over medium-ish heat until the onions and nuts begin to brown. The natural sugars in the onions will caramelize into a deep, rich flavor.
6. Mix the spices together in a little cup. Push the onions to the side of the pan, and add another tablespoon of oil.  Let it heat up a bit, then add the spices and stir everything together: onions, nuts, oil, spices, all co-mingling in happy harmony. When things get all fragrant, toss in the cauliflower and stir every couple of minutes until the cauliflower is cooked. 

Eat it as a side by itself, or cover it in curry, as you like

---

Original recipe: My grandma's cousin, who's a foodie who likes all the same things I do.  I think she got it from her chiropractor 

Posted by Jasmine

Yorkshire Pudding

INGREDIENTS

• 3 large eggs
• ¾ cup whole milk
• ¾ cup all-purpose flour
• ¾ teaspoon kosher salt
•  About 1/4 cup rendered beef or pork fat, olive oil, or melted butter

PREPARATION

1. Preheat oven to 400 degrees. 
2. In a medium bowl, whisk together eggs, milk, flour and salt. Do not overmix. 
3. Allow the batter to rest 30 minutes at room temperature.
4. Add a teaspoon of fat to each cup of a 12-cup muffin tin and transfer to the oven to heat, about 5 to 7 minutes. 
5. Once hot, divide batter equally to fill the cups about halfway, and return the muffin tin for 10 to 12 minutes, or until the puddings are golden brown and crisp. 
6. Serve immediately, usually with a roast and gravy, put the meat inside them, it's delicious

---

Original recipe: I think NYT?  Not sure

Posted by Jasmine