Chickpea & Quinoa Bowl with Roasted Red Pepper Sauce

From:

https://www.eatingwell.com/recipe/258195/chickpea-quinoa-bowl-with-roasted-red-pepper-sauce/ 

Ingredients

• 1 (7 ounce) jar roasted red peppers, rinsed

• ¼ cup slivered almonds

• 4 tablespoons extra-virgin olive oil, divided

• 1 small clove garlic, minced

• 1 teaspoon paprika

• ½ teaspoon ground cumin

• ¼ teaspoon crushed red pepper (optional)

• 2 cups cooked quinoa

• ¼ cup Kalamata olives, chopped

• ¼ cup finely chopped red onion

• 1 (15 ounce) can chickpeas, rinsed

• 1 cup diced cucumber

• ¼ cup crumbled feta cheese

• 2 tablespoons finely chopped fresh parsley

Directions 

1. Place peppers, almonds, 2 tablespoons oil, garlic, paprika, cumin and crushed red pepper (if using) in a mini food processor. Puree until fairly smooth.

2. Combine quinoa, olives, red onion and the remaining 2 tablespoons oil in a medium bowl.

3. To serve, divide the quinoa mixture among 4 bowls and top with equal amounts of the chickpeas, cucumber and the red pepper sauce. Sprinkle with feta and parsley.

Hot Mama Grade: TBD

Tentatively B+

Hot Mama Notes: I am preparing the night before for vegan Thanksgiving with my brother! I forgot the cucumber, but I will add it tomorrow. That is probably for the best for freshness, anyway! I Ieft the quinoa separate from the chickpea and sauce mixture for storing until tomorrow. I had a taste test, and it was pretty good! But super spicy! And I only crushed up one tiny red pepper. Oops. I would think I'd have learned by now, lol! I didn't use the food processor because I was lazy and didn't want to wash it. Instead I used the hand chopper tool, so maybe it could have been smoother, but I like things chunky, anyway! I also used 1T less oil. Overall, I think it will taste much better with the cucumber! Also, I think it would be good to double the chickpeas. 😁 I also did not use olives because I do not like them. I also accidentally added the onion into the sauce mixture. I used smoked paprika instead of regular because it makes everything tastier!! Also, no feta. I also think that roasting your own red pepper would be substantially tastier than using jarred, but I only had jarred roasted red pepper available and none fresh! I made my quinoa with mostly vegetable broth. I wasn't thinking and made 2 c of uncooked quinoa. Oops. I have way too much quinoa. Cest la vie! 

Tortilla Soup (Vegan)

From:

https://www.freshoffthegrid.com/vegan-mexican-tortilla-soup/#recipe 

Ingredients

1 tablespoon grapeseed, coconut, or sunflower oil

1 medium yellow onion, diced

2 cloves garlic, minced

1 pasilla pepper, a green bell pepper works here, too, chopped

1 zucchini, chopped into ½ inch cubes

1 serrano pepper, minced

1 teaspoon cumin

½ - 1 teaspoon chili powder, depending on spice preferences

3 cups water or vegetable broth

1 (15 oz) can of diced tomatoes

½ cup of canned or frozen corn, optional

1 (15 oz) can of black beans

½ teaspoon oregano

Salt and pepper to taste

For serving

Avocado, cubed

Tortilla chips

Freshly squeezed lime juice

Red onion, diced

Cilantro 

Directions

• Add oil to a pot and heat over medium heat. Once hot, add onion and garlic and saute until translucent, about five minutes, stirring frequently.
• Add the peppers, zucchini, and serrano pepper and saute another 4-5 minutes.
• Add the cumin and chili powder and stir to coat, continually stirring until fragrant, about 30 seconds. Next, add the water or vegetable broth and tomatoes and bring to a boil.
• Reduce to a simmer and add the beans and corn, if using. Cover and simmer for 20-30 minutes. The longer it simmers, the more flavorful.
• Serve with desired toppings (but definitely don’t forget about those tortilla chips!)

Hot Mama Grade: A-

Hot Mama Notes: This is a tasty soup. I served it with cilantro, lime juice, red onions, and Tortilla chips. I think it will be even better with the avocado, but I wanted save the avocado for tomorrow's main event meal! If you aren't vegan, I think Sour cream and shredded cheddar cheese would make amazing toppings, as well!! 😁 I also added some salt, as I think it really needed some. Overall, a great dish! I think the overall greatest detractor of this dish is that it is not as good as the red lentil chili by the same authors! 🤣 This is good, but the red lentil chili is hands down way more delicious. Since I cooked both today at the same time for tomorrow's vegan Thanksgiving dinner, I have to say that this entree is second place! Still, I like it and would make it again! I did use corn, and I think next time I would double the amount of corn. Yum! I used 0.5 t chili powder as I wanted less chili flavor. I used vegetable broth which I think is the way to go! I did use a pasilla pepper. I simmered for the full 30 minutes. 

Turkey on the Trail

Ingredients
10 oz. canned chicken or Field Roast Smoked Apples & Sage Plant-Based Sausages
8 oz. green beans
2 Tbsp. olive oil
¼ cup cranberries, dried
½ tsp. salt
3 cups water
12 oz. (or 2 packages) Stove Top stuffing mix
87 oz. (or 1 package) gravy mix

Preparation Instructions
Combine chicken or plant-based sausages and green beans in a camping pot. Turn burner on, and heat to high.
Add oil, cranberries, and salt. Stir, and cook 2-3 minutes.
Add water, stuffing mix, and gravy mix. Stir, then let boil. 
Turn off the burner, and cover. Let sit according to package instructions. Fluff and enjoy.
Recipe courtesy of Chef Corso.

Coffee Chili

Ingredients
1 cup hot coffee
2 dried chiles (ancho, poblano or chipotle)
Olive oil
1 diced red onion
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon chili powder
1 bay leaf
5 diced garlic cloves
1/2 teaspoon cinnamon
Salt and pepper
2 28-ounce cans peeled whole tomatoes
2 pounds beef (brisket or another pot roast–style cut), cut into 2-centimeter cubes
2 tablespoons molasses
2 bell peppers, chopped (not green)
1 28-ounce can kidney beans
Optional toppings: Greek yogurt, sour cream, chopped avocado, chopped cilantro, hot sauce

Directions
Before you start frying and prepping anything else, soak the dried chiles in the hot coffee. In a pot, Dutch oven, or slow cooker, heat the olive oil over medium and sauté the onions, cumin, paprika, oregano, chili powder, and bay leaf for ten minutes.

Chop the now partially rehydrated chiles. Add the garlic, bay leaf, cinnamon, and both types of chiles to the pan. Sauté for one to two minutes. Season with salt and pepper. Add the rest of the ingredients, except the bell peppers and beans, including the coffee you soaked the chiles in. Smash the tomatoes with your spoon after you add them to the pot. Add more salt and pepper to taste.

Cover and simmer for three hours on the stovetop, or five hours on high in a slow cooker. Add the bell peppers and beans. Taste and add salt and pepper, if necessary. Simmer another 45 minutes

Ingredients

1 cup hot coffee

2 dried chiles (ancho, poblano or chipotle)

Olive oil

1 diced red onion

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

1 teaspoon chili powder

1 bay leaf

5 diced garlic cloves

1/2 teaspoon cinnamon

Salt and pepper

2 28-ounce cans peeled whole tomatoes

2 pounds beef (brisket or another pot roast–style cut), cut into 2-centimeter cubes

2 tablespoons molasses

2 bell peppers, chopped (not green)

1 28-ounce can kidney beans

Optional toppings: Greek yogurt, sour cream, chopped avocado, chopped cilantro, hot sauce

Directions

Before you start frying and prepping anything else, soak the dried chiles in the hot coffee. In a pot, Dutch oven, or slow cooker, heat the olive oil over medium and sauté the onions, cumin, paprika, oregano, chili powder, and bay leaf for ten minutes.

Chop the now partially rehydrated chiles. Add the garlic, bay leaf, cinnamon, and both types of chiles to the pan. Sauté for one to two minutes. Season with salt and pepper. Add the rest of the ingredients, except the bell peppers and beans, including the coffee you soaked the chiles in. Smash the tomatoes with your spoon after you add them to the pot. Add more salt and pepper to taste.

Cover and simmer for three hours on the stovetop, or five hours on high in a slow cooker. Add the bell peppers and beans. Taste and add salt and pepper, if necessary. Simmer another 45 minutes

Top with Greek yogurt, sour cream, chopped avocado, chopped cilantro, and hot sauce. Serve alongside tortilla chips, rice, or sourdough bread

you can simmer it in a slow cooker all day or cook it in advance and freeze it. Serve as an appetizer at a cocktail party with sturdy tortilla chips for scooping, in bowls over rice as an entree, or with a side of sourdough bread.

From outside Magazine 

Sriracha Honey Turkey Meatballs

Ingredients
• 2 pounds ground turkey
• 1 cup panko or breadcrumbs
• 2 large eggs
• Garlic powder and salt to taste 
• 1/4 cup sriracha
• 3 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 3 tablespoons honey
• Fresh ginger and garlic, finely chopped, to taste
• Splash of sesame oil
• Sesame seeds
Directions
Preheat oven to 375 degrees Fahrenheit. Mix ground turkey, panko or breadcrumbs, eggs, garlic powder, and salt. Roll into one-inch round balls. Place on baking sheet and cook until browned and cooked through (about 22 minutes).
While they’re baking, make the sauce. In a medium saucepan, mix sriracha, soy sauce, rice vinegar, honey, ginger and garlic, and sesame oil. Cook over medium heat, stirring constantly, until it comes to a boil. Then, reduce heat and let simmer for eight to ten minute or until the sauce thickens.
Coat meatballs and top with sesame seeds to serve. If freezing, freeze meatballs and sauce separately.

Rice Balls - Italian Arancini with Red Pepper Oil

These rice balls are the perfect fare for a large gathering, Lim says. Arancini is a holiday party classic, and Lim and fellow chef Biju Thomas’ recipe calls for fresh, whole-food ingredients. They’re traditionally served on their own, but Lim also likes to use them as salad toppers. Bring these to a party on a big bed of mixed greens, and use the red pepper oil as a dressing.

Ingredients

• 2 cups uncooked short-grain rice (Short-grain brown rice works well.)
• 1 red bell pepper
• Coarse salt, to taste
• 1/2 cup olive oil
• 1 cup ricotta
• 1 tablespoon freshly grated Parmesan
• 2 eggs, lightly beaten
• 1/4 cup chopped fresh Italian herbs of your choice, like basil, tarragon, thyme, or parsley
• Zest from half a lemon
• 1 teaspoon salt
• 1 egg plus 1 tablespoon water, lightly beaten
• 1 cup gluten-free panko or breadcrumbs
• 2 tablespoons extra-virgin olive oil
• Freshly grated Parmesan

Directions

Heat the oven to 250 degrees Fahrenheit. Prepare the rice in a rice cooker or on the stovetop, following the instructions on the package. While the rice is cooking, blanch the bell pepper in salted boiling water for no more than one minute. (The skin should be wrinkled.) Run the pepper under cold water, then peel off the skin and remove the stem and seeds. Place the pepper in a blender with the olive oil and purée. Season to taste with coarse salt and set aside.

Once the cooked rice is cool enough to handle, transfer it into a large bowl and add the ricotta, Parmesan, eggs, herbs, lemon zest, and salt. Mix together with a wooden spoon. (It will be sticky.) Shape into large, firm balls, about two inches in diameter (the size of a golf ball). This recipe makes about 32 rice balls. Brush egg-and-water mixture onto each rice ball, then roll in the breadcrumbs.

In large sauté pan or skillet over medium-high heat, heat the olive oil, then add the rice balls in batches. Don’t crowd the pan. Turn frequently until golden brown on all sides. Each batch will take about eight to ten minutes to cook.

Transfer to a baking sheet and keep warm in the oven while you finish making the remaining rice balls. Pile the rice balls on a serving platter and top with freshly grated Parmesan. Serve with red pepper oil, pesto, or your favorite marinara.

This recipe was republished with permission of VeloPress from Feed Zone Table by chef Biju Thomas and Dr. Allen Lim.

Spiderweb Chocolate Cookies

From the Costco magazine.

Hot Mama Grade: A

Hot Mama Notes: These are pretty good! Yum!