Beef Stir-Fry with Bok Choy

 Ingredients

• 6 ounces beef flank steak, trimmed
• ½ tablespoon minced fresh ginger
• ¾ teaspoon reduced-sodium soy sauce
• ½ teaspoon dry sherry plus 1 Tbsp., divided
• ½ teaspoon cornstarch
• ½ teaspoon toasted sesame oil
• 1 tablespoon oyster-flavored sauce, preferably Lee Kum Kee Premium
• ½ tablespoon vegetable oil
• ½ pound baby bok choy, trimmed and cut into 2-inch pieces (about 8 cups)
• 1 ½ tablespoons unsalted chicken broth

Directions

1. Cut beef with the grain into 2-inch-wide strips. Cut each strip across the grain into 1/4-inch-thick slices. Combine the beef, ginger, soy sauce, 1 tsp. sherry and cornstarch in a medium bowl; stir until the cornstarch is no longer visible. Add sesame oil and stir until the beef is lightly coated.
2. Combine oyster-flavored sauce and the remaining 1 Tbsp. sherry in a small bowl. Set aside.
3. Heat a 14-inch flat-bottomed carbon-steel wok (or a 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in vegetable oil. Add the beef in an even layer; cook, undisturbed, until it begins to brown, about 1 minute. Using a metal spatula, stir-fry until lightly browned but not cooked through, 30 seconds to 1 minute more. Transfer to a plate.
4. Add bok choy and broth to the pan. Cover and cook until the bok choy greens are bright green and almost all the liquid has been absorbed, 1 to 2 minutes. Return the beef to the pan, add the reserved sauce and stir-fry until the beef is just cooked through and the bok choy is tender-crisp, 30 seconds to 1 minute

Miso Glazed Salmon

 Ingredients

• 1 1/2 TBSP red miso
• 1 TBSP lime juice
• 2 tsp soy sauce
• 1 tsp white pepper
• 1 tsp honey
• 4 5-oz skin-on salmon fillets
• 1/4 cup scallions

Directions

1. Preheat oven to broil with rack 7" from heat source. Line a baking sheet with foil and coat foil with oil or cooking spray
2. Whisk miso, lime juice, soy sauce, pepper, and honey in a small bowls. Place filets on baking sheet. Spoon miso mixture evenly on top of each filet
3. Broil filets for 5-7 minutes. Sprinkle with scallions and serve with lime wedges

https://www.eatingwell.com/recipe/8063596/miso-glazed-salmon/

Stuffed Butternut Squash

 Ingredients

• 2 medium butternut squash about 2 1/2 pounds each
• 2 teaspoons extra-virgin olive oil divided
• ¾ cup quinoa
• 1 ½ cups low sodium vegetable broth or chicken broth
• 1 bunch kale stems removed and chopped (about 6 lightly packed cups)
• 2 cloves garlic minced
• 1 teaspoon dried oregano
• ½ teaspoon kosher salt plus additional for roasting squash
• ½ teaspoon ground black pepper plus additional for roasting squash
• 1 can low sodium chickpeas (15 ounces), rinsed and drained
• Zest of 1 orange plus 1 tablespoon fresh orange juice
• ⅓ cup reduced sugar dried cranberries
• Grated Parmesan cheese or crumbled feta cheese, optional

Instructions

• Place a rack in the center of your oven and preheat the  oven to 425 degrees F. Halve the butternut squash, scoop out the seeds, then arrange the halves on a baking tray, cut sides up. Drizzle with 1 teaspoon olive oil and sprinkle lightly with salt and pepper. Bake 45-55 minutes, just until the squash is fork tender. Remove from the oven and let cool. Reduce the oven temperature to 375 degrees.
• While the squash is baking, place the broth in a small saucepan and bring to a boil. Add the quinoa, return to a boil, then reduce the heat, cover, and let simmer for 12 minutes, until most of the broth is absorbed. Remove from the heat and let sit, covered, for 15 minutes. Fluff with a fork, then set aside.
• In a large skillet, heat the remaining 1 teaspoon olive over medium. Add the kale and cook until wilted, about 4 minutes, then reduce the heat to medium low. Add the garlic, oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook 30 additional seconds, until is fragrant. Stir in the chickpeas, orange zest, orange juice, cooked quinoa, and cranberries.
• Once the squash is cool enough to handle, scoop out the flesh, leaving a 1/2-inch-thick border around the sides and a 3/4-inch border along the bottom. Reserve the flesh for another use (or if you don't mind a super duper stuffed squash, mix it in with the rest of the filling). Stuff the kale quinoa filling into the squash halves, then return the squash to the oven. Bake at 375 degrees until hot, about 10 additional minutes. Sprinkle with cheese and serve warm.

Notes

IDEAS TO USE THE LEFTOVER SQUASH:

Mash with parmesan and olive oil for a quick, healthy side.

Lightly scrape off the outer layer with the salt and pepper (this removes the savory-ness), puree, then try swapping it for all or part of the pumpkin puree in any of these recipes.

Add it to smoothies. Try the squash, a frozen banana, cinnamon, and dates. YUM!

Store leftover stuffed butternut squash in an airtight container in the refrigerator for up to 5 days. Reheat in a 350 degree oven, covered, until hot (about 20-30 minutes) or gently in the microwave.

 Cuban Black Beans and Rice

Cuban black beans and rice is a simple vegan recipe that’s full of flavor and cheap to make. A hearty and delicious plant-based meal!

Ingredients

• ½ pound (225 grams) dried black beans, soaked overnight or all day
• 1 litre (4 ¼ cups) water
• ½ green pepper, finely diced, divided
• ½ medium onion, finely diced, divided
• 4 cloves of garlic, minced
• 1 bay leaf
• 2 tablespoons olive oil
• ½ teaspoon cumin
• 1 teaspoon dried oregano
• ¾ teaspoon smoked paprika
• ½ teaspoons salt, plus more to taste
• 1 tablespoon sherry vinegar (or red wine vinegar or apple cider vinegar)
• ½ tablespoon sugar
• Long-grain rice, to serve

Instructions

1. Drain and rinse the soaked beans and put them in a pot along with the water, half the diced green pepper, ¼ of the diced onion, 2 cloves of the minced garlic and the bay leaf.
2. Bring to a boil then reduce the heat to the lowest setting and cover the pot with the lid. Simmer for 45 minutes.
3. After about 35 minutes start preparing the sofrito. In a pan heat the oil over medium heat and add the remaining onion. Sautee until tender then add the remaining green pepper. When the green pepper is tender add the remaining garlic and sautee for about a minute more or until the garlic is cooked. Add the cumin, oregano and paprika and fry, stirring continuously, for 30 seconds or until the spices are fragrant.
4. Add this sofrito to the beans along with the salt, cover and simmer for 30 more minutes.
5. You can start boiling water to cook the rice at this point.
6. Finally, add the vinegar and sugar to the beans and simmer for 15 more minutes. If the beans seem to have a lot of water you can simmer them uncovered this time, otherwise cover them again. You can optionally transfer a portion of the beans to a blender and stir the blended beans back into the pot (I didn’t).
7. Taste and add salt as necessary (I added an additional ½ teaspoon). Serve the rice into bowls with the black beans on top.

Creamy Spinach and Mushroom Gnocchi

 

Ingredients

Mushrooms

• 1 tablespoon olive oil
• 8 oz mushrooms crimini
• salt and pepper

Gnocchi

• 16 oz potato gnocchi
• ½ cup chicken broth
• 1 cup heavy cream
• 4 cloves garlic minced
• ½ teaspoon Italian seasoning or Herbs from Provence
• ½ teaspoon smoked paprika or more
• 5 oz fresh spinach
• ¼ teaspoon salt to taste
• coarsely ground black pepper to taste
• red pepper flakes to taste

Instructions

Cook mushrooms

• Heat 1 tablespoon olive oil in a large, high-sided, heavy-bottomed skillet. Cook sliced mushrooms (seasoned with salt and pepper) on high heat for about 1 or 2 minutes, until lightly browned and softened. Remove half of the cooked mushrooms from the skillet to a plate.

Make creamy sauce

• To the same skillet with the half of cooked mushrooms, add uncooked potato gnocchi, chicken broth, heavy cream, minced garlic, Italian seasoning, smoked paprika, and ¼ teaspoon salt.
• Bring to a boil on medium heat and stir everything well. Cover with lid, and allow the gnocchi to cook for about 5 minutes on medium heat, while the sauce boils.
• Add fresh spinach, and cook on medium heat, stirring frequently for 5 minutes until the spinach wilts to your liking. Cook longer if you would like a thicker sauce.

Assembly

• Season with more salt, freshly ground coarse black pepper, red pepper flakes, and smoked paprika, if you like.
• Top with the remaining half of the cooked mushrooms

Mac and Cheese

Ingredients

For the topping:

2 tablespoons melted unsalted butter
2/3 cup plain panko breadcrumbs
1/4 cup shredded Parmesan
1/4 teaspoon kosher salt
1/8 teaspoon smoked paprika
Pinch cayenne pepper

For the macaroni:

10 ounces elbow macaroni pasta or cavatappi
1 tablespoon kosher salt
1 tablespoon unsalted butter

For the sauce:

4 ounces cream cheese
1 (10-ounce) brick cheddar cheese, shredded (about 3 cups thickly shredded cheddar cheese)
2 1/2 cups whole milk
1/2 teaspoon white pepper
1/2 teaspoon kosher salt
1/2 teaspoon mustard powder
1/4 teaspoon turmeric powder

Garnish: minced parsley or chives, optional

Method

Preheat the oven and prepare the pan:
Preheat the oven to 350°F. Butter an 8 x 8 pan and set aside.

Make the topping:

In a small bowl, melt 2 tablespoons of butter. 
Add panko, Parmesan, salt, smoked paprika, and cayenne pepper. 
Set aside.

Boil the pasta:

Bring a pot of water to a boil over medium high heat. 
Add the macaroni and salt. 
Cook until the pasta is firm-tender, or al dente.

        Usually, this takes about a minute or two less than the cook time recommended on the box.

Drain and butter the pasta:

Drain the pasta into a colander. 
Add 1 tablespoon butter to the same pot you boiled the pasta in. Add the drained pasta back to the pan and stir to coat. Remove from heat. You’ll get back to it later.

Make the sauce:

In a large, high sided skillet set over medium heat, add the cream cheese, 1 cup of milk, and all of the spices. 
Break apart and smash the cream cheese with a spatula as it begins to soften and melt. 
Once the cream cheese is in pieces the size of a nickel or smaller, whisk the mixture until it’s homogeneous and thickened, about 4 to 5 minutes.
Add the remaining milk and cheddar cheese:
Whisk the remaining 1 1/2 cups of milk into the sauce. 
Add the cheddar cheese one cup at a time, whisking continuously. Make sure each cup is incorporated before adding the next.

Add the pasta to the sauce:

Once the sauce is thick like heavy whipping cream and homogeneous, add the pasta. 
Stir to coat. It will look soupy. That’s what you want. 
Transfer the mixture to the buttered 8x8 pan. Smooth the top.

Top with the panko and bake:

Sprinkle the panko mixture over the top of the mac and cheese. 
Place in oven for 20 to 25 minutes until the top is golden brown and the cheese sauce is bubbling around the edges. 
Cool briefly before serving.

Cabbage Rolls

 Ingredients

• Tbsp. canola oil
• 1 small (about 6 oz.) yellow onion, chopped (1 1/4 cups)
• 1 small (about 6 oz.) red bell pepper, finely chopped (1 cup)
• 1 large (about 2 oz.) celery stalk, finely chopped (1/2 cup)
• 1 Tbsp. minced garlic
• 2 cups beef stock
• 1 Tbsp. tomato paste
• 1 (15-oz.) can crushed tomatoes
• 3 tsp. Creole seasoning, divided
• Woozie to taste
• ACV
• 1 (2-lb.) head cabbage, cored
• 8 oz. ground pork sausage
• 8 oz. 90/10 lean ground beef
• 1 large egg, beaten
• 1 cup cooked long-grain white rice (or cauli rice)
• Finely chopped fresh flat-leaf parsley

Directions

1. Preheat oven to 375°F. Heat oil in a Dutch oven over medium-high. Add onion, bell pepper, and celery; cook, stirring occasionally, until vegetables are tender, about 5 minutes. Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Stir in stock, tomato paste, tomatoes, and 2 teaspoons of the Creole seasoning; bring to a boil over medium-high. Reduce to a simmer over medium-low, and cook, uncovered and stirring occasionally, until sauce is thickened slightly and flavors have melded, 12 to 15 minutes. Remove sauce from heat, and set aside.
2. Place cabbage in another large pot, cored side up, and fill with water to cover cabbage by 2 to 3 inches; bring to a boil over high. Reduce heat to medium to maintain a simmer, and cook until cabbage leaves are softened, about 5 minutes. Using tongs, transfer cabbage to a cutting board. Remove the 10 largest leaves; place on paper towels, and pat dry, reserving remaining leaves for another use. Cut out and discard ribs of leaves, leaving a “V” shape slit. Set cabbage leaves aside.
3. Place sausage, beef, egg, rice, 1/2 cup of the tomato sauce, and remaining 1 teaspoon Creole seasoning in a medium bowl; mix gently with clean hands or a fork until incorporated.
4. Evenly portion out filling into centers of cabbage leaves (about a heaping 1/4 cup per leaf). Shape each filling into a log (about 3 inches long and 1 inch wide). Starting at the base of each leaf where you cut the “V”, fold end of leaf over filling, then fold in sides. Roll each leaf like a burrito into a tight cylinder.
5. Place cabbage rolls in 2 side-by-side rows (5 rolls in each row) in a 13- x 9-inch baking dish.
6. Top cabbage rolls evenly with remaining 3 1/2 cups tomato sauce. Cover tightly with aluminum foil. Bake in preheated oven until cabbage can be cut with a spoon, about 1 hour, 30 minutes. Let cool 15 minutes. Garnish with parsley before serving.