Recipe: Delicious Dinner - Orange Cauliflower "Chicken"

As I mentioned in my previous post, I've taken in an exchange student through the end of the school year 2020.  She is scheduled to be with us through mid June.

Her mild food allergies have inspired me to get back on track and cooking using fresh ingredients.  It's also has challenged me to find new recipes that meet both her needs and my family's pallet.

The below is one of many new discoveries I will post during her stay in my home.  This is actually one she found and suggested, and I have to say ... it was actually really good!

Enjoy!


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Orange Cauliflower "Chicken"

Ingredients

• nonstick cooking spray, for greasing
• 2 cups non dairy milk
• 2 cups all purpose flour
• 2 teaspoons kosher salt
• 1 cauliflower, cut into 1 1/2 inch florets
• 1 tablespoon canola oil
• 3 cloves garlic, minced
• 1 piece fresh ginger, minced
• ¼ teaspoon red pepper flakes
• ½ cup orange juice
• ½ cup brown sugar
• ¼ cup distilled white vinegar
• ¼ cup soy sauce
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1 teaspoon sesame oil
• white rice, for serving (we used quinoa)
• 3 scallions, thinly sliced, for garnish

Directions

Preheat oven to 450˚F. Line a baking sheet with parchment paper and grease with nonstick spray.

In a medium bowl, whisk together the non-dairy milk, flour, and salt.  One at a time, dip each cauliflower floret in the batter to coat, letting any excess batter drip off. Arrange the battered cauliflower on the prepared baking sheet, making sure they aren’t touching one another. Lightly spray with cooking spray.

Bake for 30–35 minutes, until the coating is crispy and beginning to brown.

While the cauliflower is baking, make the sauce: heat the canola oil in a medium skillet over medium heat. When the oil is shimmering, add the garlic, ginger, and red pepper flakes. Cook for 2–3 minutes, until fragrant, stirring frequently to prevent burning.  Add the orange juice, brown sugar, vinegar, and soy sauce. Cook for 2–3 minutes, until the brown sugar is dissolved and the mixture begins to simmer.

In a small bowl, stir together the cornstarch and cold water with a fork.  Add the slurry to the sauce, stirring to combine. Simmer for another 2 minutes, until the sauce thickens. Mix in the sesame oil, then transfer the sauce to a large bowl.

Toss the hot cauliflower florets in the sauce until well coated.

Serve the cauliflower over rice (or quinoa) and garnish with the scallions.

Recipe: Delicious Soup - Split Pea in a Slow Cooker

As I mentioned in my previous post, I've taken in an exchange student through the end of the school year 2020.  She is scheduled to be with us through mid June.

Her mild food allergies have inspired me to get back on track and cooking using fresh ingredients.  It's also has challenged me to find new recipes that meet both her needs and my family's pallet.

The below is one of many new discoveries I will post during her stay in my home.  It, in particular, was inspired by some of the things I purchased specifically to keep my pantry stocked during stay home orders.

And ... with nothing to do with our free time outside of the home ... it paired well with our fresh, homemade sourdough bread.

Enjoy!


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Slow Cooker Split Pea Soup

Ingredients

• 1 one pound bag of dried split peas 
• 1 large onion, diced
• 2 medium carrots, peeled and chopped
• 2 stalks celery, cleaned and chopped
• 3 cloves garlic, minced
• 3 springs thyme (I used dried, as I had it on hand)
• 1 teaspoon ground ginger
• 1/4 teaspoon crushed red pepper flakes
• 6 cups broth, low sodium chicken or vegetable
• Kosher salt
• Fresh ground pepper
• Optional: small ham steak (approximately 6" round size), or slow cook with ham bone in soup

Directions

In a slow cooker combine split peas, onion, carrots, celery, garlic, thyme, ginger, and red pepper flakes. Pour broth over mixture, season with salt and pepper. (If you are using a ham bone, you would add it now - remove it prior to blending and shred, then reincorporate it like I mention below for the ham steak).

Cook on high for 4 to 5 hours or low for 6 to 8, until peas are completely soft.

About 30 minutes from serving, use immersion blender to incorporate vegetables fully into soup.  (I prefer a slightly lumpier texture, so I did not blend until fully smoothed.)  After done blending, finely dice warmed ham steak and stir in.  Allow soup to slow cook for another 30 minutes or until ready to serve.

Recipe: Delicious Dinner - Summer Vegetables with Sausage and Potatoes

As I mentioned in my previous post, I've taken in an exchange student through the end of the school year 2020.  She is scheduled to be with us through mid June.

Her mild food allergies have inspired me to get back on track and cooking using fresh ingredients.  It's also has challenged me to find new recipes that meet both her needs and my family's pallet.

The below is one of many new discoveries I will post during her stay in my home.

Enjoy!


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Summer Vegetables with Sausage & Potatoes

Ingredients

• 1 pound baby red potatoes, quartered
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• Kosher salt
• Fresh cracked pepper
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 cups zucchini, chopped
• 3-4 fresh cloves of garlic, diced
• 2 tablespoons fresh rosemary
• 4-6 Italian sausage links

Directions

Preheat oven to 400 degrees.

Toss potatoes in olive oil, garlic powder, salt, pepper, and a portion of fresh rosemary.  When oven is to temperature, begin roasting potatoes.  Roasting will take 45 minutes to an hour, so you can do all other food prep after the potatoes are in to roast. (NOTE: original recipe had you skillet fry the potatoes, but with all the other vegetables I figured this would be a giant mess to stir once everything was in the pot ... not to mention, the potatoes would likely be hell sticking to the pan.  Since I prefer roasted potatoes anyway, with their slightly crispy outsides, I modified the recipe.)

When potatoes are about 15-20 minutes from being done, in a non stick skillet, begin cooking Italian sausages.

In a separate flat bottomed skillet, warm some olive oil.  Add fresh garlic and saute until fragrant.  Mix in chopped peppers and onions, remaining rosemary, and salt and pepper to taste.  Reduce heat on pan and stir until the onions become slightly brown.  Add zucchini and cook about 5 more minutes.

While zucchini cooks, check sausages to ensure they are cooked through.  When fully cooked, slice into bite sized rounds and add to vegetable skillet.  You can add the sausage even if the zucchini is still cooking, the vegetables will gain some flavor from the sausage this way.

When fully roasted, add the potatoes to the skillet.  Stir to incorporate and serve.

Recipe: Delicious Dinner - One Pan Mexican Quinoa

As I mentioned in my previous post, I've taken in an exchange student through the end of the school year 2020.  She is scheduled to be with us through mid June.

Her mild food allergies have inspired me to get back on track and cooking using fresh ingredients.  It's also has challenged me to find new recipes that meet both her needs and my family's pallet.

The below is one of many new discoveries I will post during her stay in my home.

Enjoy!


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One Pan Mexican Quinoa

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 jalapeno, minced
• 1 cup quinoa (I increase this to 1.5 cups to have a little extra)
• 1 cup vegetable broth (also increase this 1/2 cup if you increase quinoa)
• 1 (15 oz.) can black beans, drained and rinsed
• 1 (14.5 oz.) can fire roasted diced tomatoes (I used a larger can with the increased quinoa)
• 1 cup frozen corn kernels (these can be microwaved separately and added at time of serving if you have food allergies)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and fresh ground pepper to taste
• 1 avocado, diced
• Juice of 1 lime
• chopped fresh cilantro for garnish
• OPTIONAL: you can top with a little shredded cheese, sour cream, or your favorite salsas.  I'd also think you could easily add in your favorite cooked meat at the end, though I haven't done this yet ... maybe chorizo would add some interesting flavor?  And of course, because I'm always thinking to add more vegetables, I'm debating adding chopped bell pepper in with the onions while they cook ... decisions, decisions!

Directions

Heat olive oil in a large skillet over medium high heat. Add onion, garlic and jalapeno.  Cook, stirring frequently, until the onion starts to sweat, about 2-3 minutes.

Stir in quinoa, vegetable broth, beans, tomatoes, corn (or save corn to the end if you have food allergies), 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. (If you increase quinoa and tomatoes, you may need to increase your seasoning as well).

Stir in lime juice (and any fully cooked meats, if you choose to add them).

Serve individual portion with avocado, cilantro, and any other toppings as you choose.

Recipe: Delicious Dinner - Buttered Chicken

Yikes.

In preparing this post, I realized that I haven't published a new recipe idea in over a year.  Which only serves to highlight how poorly I've been managing my diet since I had a baby.

Well, bygones are bygones.  I can't change the past at this point, so I'm not going to dwell on it.

As I mentioned in my previous post, I've taken in an exchange student through the end of the school year 2020.  Which ... now with everything going on, that statement has a very unsure meaning.  I guess I should clarify that she is scheduled to be with us through mid June.

Anyway - our exchange student has some mild food allergies which has inspired me to get back on track and cooking using fresh ingredients.  It's also has challenged me to find new recipes that meet both her needs and my family's pallet.

The below is one of many new discoveries I will post during her stay in my home.

Enjoy!


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Buttered Chicken

Ingredients

• 1 medium-large onion, chopped
• 3 cloves garlic, minced
• 1 one inch piece of fresh ginger, peeled and minced
• 1 tablespoon and 1 teaspoon garam masala, divided
• 1/2 teaspoon and 1/4 teaspoon ground turmeric, divided
• 3/4 teaspoon and 1/2 teaspoon ground cumin, divided
• 2 pounds boneless, skinless chicken breasts
• Kosher salt
• Fresh ground pepper
• 6 tablespoons unsalted butter
• 1 cinnamon stick (I substituted about 1/2 teaspoon ground cinnamon)
• 1 tablespoon tomato paste (I wanted extra sauce to cover vegetables, so I used an entire small can)
• 1 (16 oz.) can tomato sauce (I wanted extra sauce to cover vegetables, so I used an entire 28 oz. can of whole plum tomatoes, blended in a blender with the tomato paste)
• 1 1/4 cups water (I skipped this due to the extra tomato)
• 1/2 cup heavy cream (I substituted in So Delicious non dairy creamer)
• 1 table spoon lemon juice
• chopped fresh cilantro for garnish
• serve with basmati rice (or in my case, quiona) and naan bread
• OPTIONAL: since I always want more vegetables in my dishes, I opted to add in a small bag of frozen cut green beans, and also a drained and rinsed can of chickpeas 

Directions

In a small bowl: combine 1 tablespoon garam masala, 1/2 teaspoon ground turmeric, 3/4 teaspoon ground cumin.  (If you are using the ground cinnamon, you can also add it here.  If you are using the extra tomato sauce like I did, pump up your seasonings just a bit.)  Set aside.

In a large bowl: combine 1 teaspoon garam masala, 1/4 teaspoon ground turmeric, and 1/2 teaspoon ground cumin in a large bowl. Cut 2 pounds chicken into 1-inch pieces, add to the the large bowl, season with kosher salt and black pepper, and toss to evenly coat.

Melt 4 tablespoons unsalted butter in a large heavy-bottomed pot over medium-high heat. Add the chicken and cook until browned on all sides, about 7 to 8 minutes. Transfer the chicken to a plate; it might not be cooked through.

Add the onion mixture to the pan and cook, stirring frequently, until beginning to soften, about 2 minutes. Add the spices from the small bowl, cinnamon stick, and 1 tablespoon tomato paste, and cook 1 minute more.

Add the can of tomato sauce, 1 1/4 cups water, and the chicken and any accumulated juices, and stir to combine. Bring to a boil. Reduce the heat to maintain a simmer and cook until the sauce slightly thickens and the chicken is cooked through, 8 to 10 minutes.

(Since I had the tomato and paste in the blender, I just poured that all in at once instead of putting the tomato paste in with the cooking onions.  I also added in my extra vegetables at this point.  Since my pot was considerably more full, I let this simmer closer to 20 minutes ... partly because I had the quinoa cooking at the same time, and was waiting on it to finish).

Add 1/2 cup heavy cream, 2 tablespoons unsalted butter, and 1 tablespoon lemon juice to the chicken, and stir to combine. Taste and season with salt as needed. Garnish with the cilantro and serve over basmati rice or with naan.

St. Pat's Extra Mom 2020

Well ...

A lot has changed since I last posted a blog here.  Weeks ago, I thought I would originally come back with an update that we volunteered to emergency host a foreign exchange student from Belgium.  Turns out, that's just the tip of the iceberg.

Yeah, I've found myself saying "that escalated quickly" quite a bit these days.

Despite the virus and everything else going on, I've tried to maintain a little bit of normalcy around the house.  Easier said than done when Minnesota Government orders a stay home protocol, and only essential work can be completed.  Not to mention I have zero desire to be out in the general public any more than I absolutely have to right now. 

Which means basically no shopping trips for me.

Thankfully, I'm a planner ... and I've had a lot of things in the works for a looooooong time ...

So regardless of stay home orders, I've been able to have a little bit of seasonal fun. Even if I might have spaced out and forgotten to take my usual insta-worthy photos.  Since I've been a little ... disorganized in the chaos as of late ... I totally didn't take ANY staged photos of St. Patty's day stuff. 

Thankfully, I used some of the same things from my Reddit St. Pat's exchange in 2019 as teachers gifts this year, so let's pretend my photoshop Microsoft paint skills aren't garbage and I'll reuse that picture.

Not shown, but also included - a small, green glittered clip in hair bow

Lucky for me, I had purchased a bunch of this stuff in bulk, on clearance in 2018 with the intention of using them as teacher's gifts in the future.  But when 2019 rolled around, I had only used the headbands out of my stash (thanks to stumbling upon $2 clearance bottles of strawberry booze, LOL!). 

While this wasn't as ... impactful is maybe the word? ... as some of my teacher gifts have been historically, all I can do is shrug.  Given the situation, at least it was something.  And aside from that fact, the teachers were all utilizing at least a portion of the gift when I came to do pickup, so it must have been at least a partial success.

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The night prior, I had given both my son ... and my new "exchange daughter" their St. Pat's gifts so that they could plan them into their outfits for the next day.  Since the local high school was already closed down due to the virus, my exchange student wasn't able to show her swag off to her peers, but she played along and wore it anyway.

The earrings were from Amazon if you're curious, and actually the socks I got weren't actually those ... what I chose had more on them - pots of gold, shamrocks, and I think the heel and trim was actually green ... whatever, you get the idea.

Of course, my son was more than thrilled to wear his gift, despite me not being able to find youth sized St. Pat's socks and defaulting to the next best option in green.  Although his socks might not have been totally on point for the holiday, the rest of his outfit was.  Plus, he came home from daycare covered in shamrock tattoos (he brought them to school to "share"), so he was appropriately festive in plenty of other ways.

Since the socks and other items were fairly small, I had packaged the gifts for the kids in a Target dollar section jute gift bag.  It was similar to this one, but covered in mini lucky charms associated with St. Patty's day like horse shoes and shamrocks.

Since I myself wasn't feeling the most festive due to the stress of current events weighing heavily on my mind, I declined to do too much at work or on a personal level.  I did manage to at least thrown on a pair of fun leggings for work, anyway.  (Yes, I was still being asked to report in to work at that point).

And of course, to round out the day, I served up a crockpot meal of corned beef and cabbage when I got home.  Can't skip that!

So there's my St. Pat's 2020 report.  Mostly normal, but also a little off kilter with everything that started simmering up around that time.  Here's to hoping 2021's celebration is a little better.