One-Pot Creamy Taco Pasta

Ingredients

• 1 tbsp extra virgin olive oil
• 1 yellow bell pepper, diced
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 lb ground turkey
• 12 oz rotini pasta
• 1 (14.5 oz) can diced tomatoes
• 4½ cup water
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 ½ tsp salt
• 1 cup cheddar cheese, shredded
• ¼ cup plain Greek yogurt
• small bunch cilantro, stemmed and diced

Directions

1. Heat olive oil in a large pot over medium heat. Add the bell pepper, onion, garlic, and ground turkey. Stirring occasionally, cook until turkey is cooked through and vegetables are tender, about 6-8 minutes.
2. Add the pasta, tomatoes, water, and spices to the pot. Stir and bring to a boil over high heat. Reduce heat to medium-low and cook, stirring occasionally until pasta is cooked and most of the water is absorbed, about 15 minutes.
3. Once the pasta is done, remove from heat. If more than ½ cup of liquid is remaining in the pot, strain off excess liquid.
4. Add cheese, yogurt, and cilantro to the pot with the pasta and stir until cheese is melted and creamy.

---

Original recipe: Mealime

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

Steak Kabobs with Mediterranean Spice Rub & Cauliflower Tabouli Salad

Ingredients

For the tabouli salad:

• 1 medium head cauliflower (or one pkg frozen riced cauliflower)
• 2 tbsp olive oil, maybe, see step #2
• 2 lemons (or 1 tbsp dried lemon peel, and 4 tbsp lemon juice)
• 1 small bunch green onions, sliced
• 1 cucumber, peeled and diced
• 4 tomatoes, diced
• 2 cloves garlic (or use pre-minced, YMMV)
• 1 tbsp parsley
• 1 small pkg fresh mint (or 1 tbsp dried mint)
• ¼ cup extra virgin olive oil
• 1 tsp salt
• ¼ tsp black pepper

For the steak:

• ¾ tsp salt
• 2 tsp cumin
• 1½ tsp paprika
• ½ tsp coriander
• ½ tsp black pepper
• ⅛ tsp cayenne pepper
• 1½ lb striploin (New York strip) steak, or really any hunk of meat, we use chuck roast

Directions

1. If you're using wooden skewers, place them in a shallow dish of water to soak until you are ready to use them. You can make this recipe without the skewers though (I always do).
2. 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. Heat a large nonstick skillet over medium-high heat.
• Add 2 tbsp olive oil and swirl to coat the bottom. Add cauliflower and cook, stirring occasionally, until crisp-tender, about 5-6 minutes. Transfer cauliflower to a bowl to cool. [1]
3. If you aren't making your own riced cauliflower, just heat it according to the directions on the package. Transfer cauliflower to a bowl to cool. [1]
4. Grate the zest from the lemons into a medium bowl, and then juice the lemons into the same bowl. Add cauliflower and the rest of the ingredients for the tabouli salad. Stir to combine.
5. Combine spices for the steak rub in a medium bowl. Cut the steak into 1½-inch cubes; toss with the spices to coat.
6. Cook the meat until browned and cooked through, about 10 minutes.
• If you're using skewers, thread the steak onto them and cook over a grill, rotating every 2½ minutes.
• If you're not, heat some olive oil in a skillet and cook the meat, stirring occasionally to make sure all sides brown evenly.
7. To serve, divide tabouli and place steak kabobs on top.

---

Original recipe: Mealime

Posted by: Piera

[1] You can speed up this process by spreading the cauliflower out on a large baking sheet in an even layer.

Thai Scallop & Veggie Sauté with Spicy Peanut Sauce

Ingredients

• 2 cups basmati rice
• 32 oz chicken or vegetable broth
• 4 tsp extra virgin olive oil, divided
• 2 crowns broccoli, cut into bite-size florets
• 2 medium carrots, peeled and sliced
• 2 medium zucchini squash, sliced
• 2 medium yellow onions, sliced in half-rings
• 1½ lb sea or bay scallops
• ¼ tsp salt
• ¼ tsp black pepper
• 2 tsp sesame seeds (optional)

For the peanut sauce:

• 1 lime (or 2 tbsp lime juice)
• 2 cloves garlic
• 2 one-inch pieces of ginger root (or 2 tsp ginger paste)
• ¼ cup natural peanut butter
• 2 tbsp soy sauce
• 2 tbsp water
• ½ tsp crushed red pepper

Directions

1. Rice: Using a strainer, rinse the rice under cold water, then drain and transfer to a small saucepan. Add broth and bring the mixture to a boil over high heat. Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
2. Veggies: Heat olive oil in a skillet over medium-high heat. Add the broccoli, zucchini, carrot, and onion. Cook, stirring occasionally, until the vegetables are crisp-tender; 7-9 minutes. Once done, transfer veggies to a medium bowl.
3. Scallops: Pat the scallops dry with a paper towel. Season with salt and pepper. Return the (now empty) skillet to the heat, add the oil, and carefully add the scallops in a single layer; cook until they develop a nice sear and are opaque throughout, 1-2 minutes per side. (If you're using bay scallops, you can just toss them all in the pan, ain't nobody got time.)
4. Sauce: Juice the lime into a medium bowl. Peel and mince the garlic and ginger and add them to the bowl with the lime juice. Whisk in the peanut butter, soy sauce, water, and crushed red pepper.
5. To serve, divide the rice into bowls. Top with sautéed vegetables and scallops; drizzle with peanut sauce and sprinkle with sesame seeds.

---

Original recipe: Mealime

Posted by: Piera

Louisiana Sweet Potato Pancakes

Ingredients

• ¾ lb sweet potatoes 
• 1½ cups all-purpose flour
• 3½ tsp baking powder
• 1 tsp salt
• ½ tsp ground nutmeg
• 2 eggs, beaten
• 1½ cups milk
• ¼ cup butter, melted

Directions

1. Cut sweet potatoes into medium-size chunks and place in a medium saucepan of water. Boil until soft, about 15 minutes. Drain. (If you want to remove the skins, immediately immerse in cold water to loosen and remove - I never bother with this.) Mash.
2. Sift together flour, baking powder, salt, and nutmeg. In a separate bowl, mix mashed sweet potatoes, eggs, milk, and butter. Blend sweet potato mixture into the flour mixture to form a batter.
3. Preheat a griddle over medium-high heat. Grease with butter. Drop batter mixture onto the prepared griddle and cook until golden brown, turning once with a spatula when the surface begins to bubble.

---

Original recipe: allrecipes

Posted by: Piera

Asparagus Pesto Pasta Salad

Ingredients

• 2 pounds asparagus

• 2 tablespoons lemon juice

• 3 cloves garlic

• 1/4 cup pine nuts (lightly toasted if you feel like you have time)

• 1 cup lightly packed fresh basil leaves

• 1/2 teaspoon salt

• 3 tablespoons parmesan cheese (or nutritional yeast)

• 1 pound spiral pasta

• 2 medium ripe tomatoes, diced (optional, delicious)

• Salt and pepper, to taste

Instructions

1. Snap off the tough ends of the asparagus (don't cut them into bite-size pieces, you'll see why in a sec). Bring a large pot of water to a boil, and add the asparagus spears. Cook until just tender, about 4 minutes. Without emptying the water from the pot, lift out the asparagus spears and place them in a colander. Rinse with cool water.

2. Bring the water back to a boil. Add salt, if needed, and add pasta. Cook until the pasta is al dente. Reserve 1/2 cup of pasta cooking water, and drain and rinse the pasta with cool water. Put into a serving bowl.

3. Place the asparagus on a cutting board. Trim off the top 3 inches of the asparagus spears, and put the tips into the bowl with the pasta. Cut the bottoms into several pieces, and set aside to use in the pesto sauce.

4. Use a food processor to make the pesto: With the processor running, drop in the garlic cloves and allow them to chop. Add 2 tablespoons of the pine nuts, and pulse to chop. Add the lemon juice, basil, salt, cheese, and the asparagus pieces (not the tips!) along with 3-6 tablespoons of the reserved pasta water. (Start with 3 tbsp. water and add more as needed.) Puree until smooth.

5. Toss the pasta, asparagus tips, and tomatoes (if using) with the pesto, and season with salt and pepper to taste. Sprinkle with the remaining pine nuts.

6. Serve at room temperature or refrigerate until ready to serve.

---

Original recipe: Fat Free Vegan

Posted by Jasmine

Green Chicken Enchiladas

 Ingredients:

• 4 cups cooked chicken, shredded
• 2 tbsp taco seasoning (Emilee's conversion: 1/4 cup)
• 3 cups mozzarella, shredded
• 3 cups Monterey jack, shredded
• 1 cup sour cream
• 10 10" corn tortillas (or more)
• 1 28-oz can green enchilada sauce

Directions:

1. Preheat oven to 375°F.
2. In a large bowl combine shredded chicken, 2 cups of the mozzarella and 2 cups of the Monterey jack cheese, sour cream and taco seasoning. Mix until well incorporated.
3. Wrap tortillas in a damp paper or tea towel and microwave for 1 minute.
4. Scoop ⅓ cup of the enchilada filling into the tortilla and roll tightly. Arrange (seam side down) in a 9X13 baking dish and repeat with remaining tortillas. 
   TIP: Spread some enchilada sauce on the bottom of the baking dish first to prevent the tortillas from sticking.
5. Pour remaining enchilada sauce over the prepared enchiladas followed by the remaining cheese.
6. Bake for 25 minutes.

---

Original Recipe: The Modern Proper

Posted by Emilee

Sweet Potato and Black Bean Nachos

INGREDIENTS

For the roasted sweet potatoes:

• 1 to 2 medium sweet potatoes, cut into 1/2-inch cubes (about 2 cups cubed)
• 2 tablespoons neutral cooking oil (such as grapeseed or canola)
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin

For the beans:

• 2 tablespoons Sofrita sauce (in the Mexican aisle, in jars)
• 1 15-ounce can black beans, drained and rinsed
• Apple cider vinegar or water, as needed

For the Cheese Sauce:

• 2 tablespoons Butter
• 2 tablespoons Flour
• 1 cup Milk
• 1.5 cups shredded sharp Cheddar

To serve:

• Tortilla chips
• Tomatillo salsa verde, homemade or store-bought
• 1 ripe avocado, sliced thin
• Chopped tomatoes
• Fresh cilantro, roughly chopped
• Lime wedges
• Whatever else you want

  

METHOD

1. Roast the sweet potatoes: 
1. Preheat oven to 425F. 
2. In a medium-sized bowl, toss the sweet potatoes, 2 tablespoons oil, salt, cumin, and chili powder. Spread on a baking sheet in an even layer. 
3. Bake 15 minutes, then use a spatula to flip and stir the sweet potatoes. Roast another 15 minutes or until sweet potatoes have puffed up and have crisp, roasted edges.
2. Make the cheese sauce: 
1. Melt the butter in a small sauce pot. 
2. Add the flour, and heat and whisk the butter and flour together until they become bubbly and foamy. Continue to cook and whisk the bubbly mixture for about 60 seconds. 
3. Whisk the milk into the flour and butter mixture. Turn the heat up slightly and allow the milk to come to a simmer while whisking. When it reaches a simmer, the mixture will thicken. 
4. Once it's thick enough to coat a spoon, turn off the heat. Stir in the shredded cheddar, one handful at a time, until melted into the sauce. If needed, place the pot over a low flame to help the cheese melt.
3. Heat the black beans: 
1. Mix Sofrito and beans, then nuke them in the microwave until warm
4. Serve the nachos: 
1. Make a bed of chips, top with cheese sauce, then whatever toppings you wish.

---

Original recipe: Simply Recipes and Budget Bytes

Posted by Jasmine

The Best Broccoli of Your Life (This is most certainly true)

 Ingredients

• 4 to 5 pounds of broccoli, cut into large florets
• 5 Tbs olive oil
• Salt & Pepper
• 4 garlic cloves, peeled and sliced**
• 1/3 cup of freshly grated Parmesan cheese
• 1 lemon (optional)
• 3 Tbs toasted pine nuts (optional)
• 2 Tbs julienned fresh basil (optional)

Method

1. Preheat the oven to 425.
2. Toss broccoli pieces with olive oil, salt and pepper and lay out on a cookie sheet
3. Sprinkle garlic cloves and Parmesan cheese.
4. Roast in the oven 20 to 25 minutes, until “crisp-tender and the tips of some of the florets are browned.”
5. When it’s done, take it out of the oven, zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 3 Tbs toasted pine nuts and Basil ***

** I just grab a glop out of my giant jar of minced garlic that I have at all times - life's too short

*** I never put the pine nuts and basil, and I usually just sprinkle lemon juice instead of zesting, because who remembers to buy a lemon? Not me.  It's still extremely good

---

Original recipe: Amateur Gourmet

Posted by Jasmine

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