Wednesday, November 29, 2017

Chicken Cacciatore

Made a standard crock pot chicken, but added beets to the pot for fun and profit.

http://letnacholibre.blogspot.com/2016/05/crock-pot-whole-chicken.html

Made the chicken cacciatore from whole30.  Did some roasted potatoes with it too.  Lots of mushrooms.

http://letnacholibre.blogspot.com/2015/09/chicken-cacciatore.html

Monday, November 27, 2017

Fasty Tacos

No beans this time. Which was still just as good.

Friday, November 24, 2017

Chili con Carne

Jamie Oliver's standard. Pretty good.

Monday, November 20, 2017

Beef Stir-fry

http://letnacholibre.blogspot.com/2016/01/beef-stir-fry-with-not-chinese-greens.html

Made this again. Added regular broccoli, mushrooms, snap peas. Water chestnuts.

Tasty.

Saturday, November 18, 2017

Carne Tacos

Yum.  Made a spicy roasted tomatillo salsa to go with them.

Monday, November 13, 2017

Asparagus Frittata

Caramelized some onions, then sauteed some asparagus and then zucchini.  Turned out pretty well.  Needed some fontina cheese or something though.

Sunday, November 12, 2017

Shrimp Stir-fry

Rando shrimp stir-fry.  Bok choy, mushrooms, carrots, etc.  Not bad, but some shrimp were not good at all.

We then used the veggies (sans shrimp) to make a veggie fried rice.

Friday, November 10, 2017

Barbacoa Tacos

Crock pot awesomeness. Some recipe from against all grain. But grain we had. Mmm grain.

Glorious Mac and Cheese

Yum. Single recipe only which was Soo tiny!

Tuesday, November 7, 2017

Vegan caesar

Vegan Caesar salad thingy. Toasted chickpeas for croutons. Kale and romaine. Rachel has the recipe somewhere.



Ingredients:

For the Roasted Chickpea Croutons:

1 (15-ounce) can chickpeas (or 1 1/2 cups cooked), drained and rinsed
1 teaspoon extra-virgin olive oil
1/2 teaspoon fine grain sea salt
1/2 teaspoon garlic powder
1/8 to 1/4 teaspoon cayenne pepper (optional)

For the Caesar Dressing (makes 3/4-1 cup):

1/2 cup raw cashews, soaked overnight
1/4 cup water
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1/2 tablespoon Dijon mustard
1/2 teaspoon garlic powder
1 small garlic clove (you can add another if you like it super potent)
1/2 tablespoon vegan Worcestershire sauce (I use Wizard's gluten-free brand)
2 teaspoons capers
1/2 teaspoon fine grain sea salt and pepper, or to taste

For the Nut and Seed Parmesan Cheese:

1/3 cup raw cashews
2 tablespoons hulled hemp seeds
1 small garlic clove
1 tablespoon nutritional yeast
1 tablespoon extra-virgin olive oil
1/2 teaspoon garlic powder
fine grain sea salt, to taste
For the lettuce:

1 small/medium bunch lacinato kale, destemmed (5 cups chopped)
2 small heads romaine lettuce (10 cups chopped)

Directions:
Soak cashews in a bowl of water overnight, or for at least a few hours. Drain and rinse.
Roast chickpea croutons: Preheat oven to 400°F. Drain and rinse chickpeas. Place chickpeas in a tea towel and rub dry (it's okay if some skins fall off). Place onto large rimmed baking sheet. Drizzle on oil and roll around to coat. Sprinkle on the garlic powder, salt, and optional cayenne. Toss to coat. Roast for 20 minutes at 400°F, then gently roll the chickpeas around in the baking sheet. Roast for another 10 to 20 minutes, until lightly golden. They will firm up as they cool.
Prepare the dressing: Add the cashews and all other dressing ingredients (except salt) into a high-speed blender, and blend on high until the dressing is super smooth. You can add a splash of water if necessary to get it blending. Add salt to taste and adjust other seasonings, if desired. Set aside.
Prepare the Parmesan cheese: Add cashews and garlic into a mini food processor and process until finely chopped. Now add in the rest of the ingredients and pulse until the mixture is combined. Salt to taste.
Prepare the lettuce: Destem the kale and then finely chop the leaves. Wash and dry in a salad spinner. Place into extra large bowl. Chop up the romaine into bite-sized pieces. Rinse and then spin dry. Place into bowl along with kale. You should have roughly 5 cups chopped kale and 10 cups chopped romaine.
Assemble: Add dressing onto lettuce and toss until fully coated. Season with a pinch of salt and mix again. Now sprinkle on the roasted chickpeas and the Parmesan cheese. Serve immediately.

Veggie stir-fry

Leeks, carrots, peppers, scallions, bok choy. Ginger and garlic. Not too bad, except I sliced the leeks weird.