Scallop Chorizo Potato Tacos

 Delicious way to send off the year. Except for staying up til midnight and then c waking up at 2:30 and doing the cha cha.

Fasty Tacos

Again. So good. 

Tom's Posole

Made vegetarian with pintos and potatoes. Merry Xmas!

Felafel

From moosewood.

Easy Tacos

👍

Stuffed Shell Soup

Some rando recipe. But lentils, mushrooms, shell pasta. Tomatoes. Was good. 

Vegetable Jalfrezi

Nothing like following up two - two - chili relleno burritos with vegetable Jalfrezi. Standard jamie oliver affair, but didn't make the Jalfrezi paste in advance. 

Pesto Pasta

With potatoes, broccoli, mushrooms and sausage. 

Fasty Tacos

Nom nom 

Huevos Rancheros

With some smoking hot 505 green chili.

Pesto Pasta

With and assortment of roasted and sauteed veg. 

Roast Veg and Cheese

Roasted potatoes, parsnips and brussels sprouts and garlix. Sauteed onions and garlic and mushrooms and kale and a can of beans. 

Made the vegan cheese sauce. 

And quinoa. 

Sheesh. 

Butternut Squash Curry

Half inch dice butternut squash. Sautee until cooked. Take out of pan. Dice onion, garlic, spices including mustard seeds. Throw in a bunch of sliced mushrooms and a bell pepper too. Can of coconut milk.  

Some nytimes recipie I think. Was tasty. 

Acorn Squash and Queso

Baked some acorn squash. Roasted some broccoli while we were at it. Onion and lots of garlic, then sauteed kale.

Made a vegan cheese sauce - boiled a few potatoes and a couple carrots. Added random spices. Blended like it's never been blended before. Turned out good. 

Pasta e Fagioli

Made this again. Good. 

Potato Chili Mushroom Tacos

Made a batch of tomatillo sauce. Roasted potatoes. Sauteed mushrooms and poblanos and spinach and garlic. 

Roasted Veg with Farro

Roasted sweet potatoes and Brussels sprouts with lots of garlic. There's a recipe in here for that. Also did some beets because. Cooked up some farro.  

Fasty Salad

Nom nom. 

Vegetable Jalfrezi

Jamie oliver, with broccoli this time. 

Puerto Rican Beans and Potatoes

https://thewanderlustkitchen.com/saucy-puerto-rican-beans-potatoes/

This was good. More potatoes though. 

Baked Salmon and Delicata Squash

Cut the squash into half rounds. Arranged mostly in a single layer and added a ton of smashed garlic and salt pepper oil. Baked at 425 for 20-30ish.

Lemon garlic butter salmon at 375 for 20ish too. 

Minestrone

It's gonna be yum. 

Quinoa Enchiladas

Using the tomatillo sauce. Still pretty good but different. 

Enchilada Bake

Tomatillo sauce. Then some random taco things. 

Pasta Sauce

Half batch of pasta sauce. Sauteed some peppers, portabella mushrooms and carrots. Roasted spaghetti squash and potatoes.  Got some meatballs to go with it too. 

Beet Risotto

Standard affair. But made it extra creamy this time. 

Potato Lentil Curry

In the instapot. With coconut milk and greens. And random other things?

Sweet Potato Enchiladas

Standard vegan enchilada affair. Turned out well this time. 

Saturday Night 🍕

Nom nom 

🍅 sauce

Big batch of sauce. Mushroom pepper stir fry. Spaghetti squash. Roasted taters too. 

Veggie Enchiladas

Not really enchiladas. But in preparation for the pending apocalypse we picked all the things in the garden. Made a batch of tomatillo sauce. Potato bean green corn taco action.

The apocalypse being 95 degrees to 30 degrees and snow. 

Gado Gado

Good but takes a long time. 

Tunisian Potato Pepper Couscous

The standard affair. 

Roasted Veg

Random roasted veg. Who knows anymore. 

Fajita Tacos

With smokin hot roasted chilies from our csa. 

Vegan Caesar

https://ohsheglows.com/2014/11/24/crowd-pleasing-vegan-caesar-salad/

Was pretty good.

Potato Chickpea Buddha Bowl

Loosely based on https://minimalistbaker.com/sweet-potato-chickpea-buddha-bowl/#wprm-recipe-container-35619

Roasted regular potatoes, green beans and broccoli with lemon zest. Caramelized onions.  Added chickpeas. Cooked some farro. 

Made a sauce with garlic, chili powder, cumin, salt pepper, juice of a lemon, 1/4 c or less sunflower butter and water. 

Added cayenne pepper too. 

Pretty tasty. 

Veggie Pesto Pasta

Roasted broccoli, green beans and onions. Roasted garlic. Pesto. Pasta. 

Roast Potatoes with sausage and peppers

Roasted some potatoes. Kale chips. Peppers and onions with sausage. 

Tacos al Pastor

Nom nom 

Veggie Stir Fry

With scrambled eggs for protein. Green beans, peppers, broccoli

Green Chili Chicken Tacos

In a pan this time. Basically made them the same.  Not quite as good as the crock pot but good enough.

Pasta Bolognese

Made this up again. Diced carrots onions garlic. Added sauteed mushrooms. Browned package of beef. Added sauce plus 28 oz can crushed tomatoes. Tasty. 

Tilapia with sauteed veg

Don't really remember. Tilapia. Bunch of sauteed veg. Baked potatoes maybe. Chipotle. 

Pesto Pasta

Standard pesto pasta with sausage. 

Fajita Veggie Tacos

Mostly made them up. Onion, peppers, ground beef, etc. Were good.

Shrimp Curry

Woked up some onions and carrots. Added broccoli, green peppers. Then bok choy. Cilantro, Curry powder, turmeric. Can of coconut milk. Shrimp. Topped with lime and basil.  Roasted cauliflower on the side. 

Polish sausage and grilled veg

Grilled up some sweet potatoes, zucchini, onion. Polish sausages. 

Baked Cod with Cauliflower Rice

Baked some cod with olive oil, salt pepper and thyme. 400 for 15ish minutes. Cauliflower Rice with shallot and poblanos. Relish with olives, oil, orange juice and zest, some other things. 

Chinese Chicken Salad

https://therealfoodrds.com/chinese-chicken-salad/

INGREDIENTS

For the Salad:

3 cups thinly sliced Napa cabbage (may substitute green cabbage)*

1 cup thinly sliced red cabbage*

1 cup shredded carrots (look for pre-shredded carrots in the produce aisle)

1 cup sugar snap peas, thinly sliced

1 cup fresh cilantro, leaves separated from stems and roughly chopped

3 green onions, white and green parts, thinly sliced

1 cup oranges (peeled and cut into chunks. ‘supremed’ or a 12-15 oz. can mandarin oranges in 100% juice, drained well)

⅓ cup slivered or sliced almonds, toasted

3 cups cooked, shredded chicken (or 1¼ lbs. raw chicken breast cooked using our method for Perfect Chicken Breasts or Easy Instant Pot Shredded Chicken)

Optional: Black and/or white sesame seeds for garnish

*May substitute one 12-ounce bag of bagged coleslaw mix for cabbage and add an additional ½ cup carrots or snow peas if desired.

For the Dressing:

3 Tbsp. coconut aminos (may substitute 1 ½ Tbsp. tamari + 1 ½ Tbsp. water)

2 Tbsp. avocado oil (may substitute light tasting olive oil)

3 Tbsp. toasted sesame oil

4 Tbsp. unseasoned rice vinegar

½ tsp. dried ginger (we recommend Simply Organic)

¼ tsp. garlic powder (we recommend Simply Organic)

INSTRUCTIONS

DIRECTIONS

Combine cabbage, carrots, sugar snap peas, onions, and cooked chicken in a large bowl. Toss well to combine.

In a small bowl (or jar) combine dressing ingredients. Whisk or shake well to combine. Pour over salad just before serving.

Gently stir in oranges, cilantro, and almond. Sprinkle with sesame seeds and enjoy.

Crispy Beef Taco Salad with Fried Plantains and Spicy Mayo

https://www.instagram.com/p/B_z31GalMbx/

Ingredients

For the Beef:

3 pound beef chuck roast

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1/2 teaspoon smoked paprika

1/4 teaspoon red pepper flakes

1 teaspoons sea salt

1 tablespoon fish sauce (Whole30 compliant)

1 tablespoon apple cider vinegar

1/4 cup fresh lime juice

1 tablespoon coconut oil

—

For the Salad

1/4 cup fresh lime juice

2 tablespoons coconut oil

1 plantain, sliced into 1/4 inch rounds

sliced avocado

chopped tomato

diced onion

minced jalapeno pepper

shredded lettuce

shredded cabbage

fresh cilantro

—

For the Spicy Mayo

3/4 cup Whole30 compliant mayonnaise

1 tablespoon Whole30 compliant hot sauce (use more or less to taste)

—

Instructions:

For the Beef:

Whisk the spices together in small bowl, then rub over the chuck roast.

Place the roast in a slow cooker and sprinkle the vinegar and fish sauce on top. Cook on low for 8-10 hours until the meat is falling apart.

Remove the meat from the slow cooker and shred it using two forks, degrading any pieces of fat. Transfer the meat to a bowl and pour in some of the remaining cooking liquid to moisten.

—

For the Salad:

Place roughly 1 1/2 cups of the shredded beef in a bowl and stir in the lime juice. Marinate for about 20 minutes.

Meanwhile, heat the coconut oil in a large skillet over medium heat. Add the plantains and cook for 4-5 minutes per side until golden brown. Transfer to a paper towel lined plate and season with sea salt.

Increase the heat to medium high, then spread the beef in an even layer in the skillet. Cook, stirring occasionally until is starts to brown and get crispy. about 4-5 minutes.

Add the lettuce, beef, and plantains to a bowl and top with the remaining vegetables. Dress with the spicy mayo to taste.

Buffalo Chicken Spaghetti Squash

https://therealfoodrds.com/buffalo-chicken-stuffed-spaghetti-squash/

These were good, except we used a spicy buffalo sauce which made it pretty hot.

Egg Roll in a Bowl

https://therealfoodrds.com/easy-egg-roll-in-a-bowl/

INGREDIENTS

1 lb. ground chicken or turkey

1–2 tsp. avocado or coconut oil

8 green onions, sliced; white/light green and green parts separated

3 tsp. grated fresh ginger (may sub 1  tsp. ground ginger)

5 cloves garlic, minced

2 12-ounce bags Mann’s Broccoli Cole Slaw (May substitute broccoli slaw or bagged cole slaw mix of choice)

½ cup coconut aminos, plus more for serving

3 Tbsp. toasted sesame oil

2 Tbsp. rice vinegar

½ tsp. Chinese 5-spice powder

Optional: Sesame seeds and/or fresh cilantro

INSTRUCTIONS

In a bowl, combine coconut aminos, sesame oil, rice vinegar and Chinese 5-spice powder. Whisk to combine then set aside.

Place a large skillet over medium heat. When pan is hot add the oil and white/light green parts of onions only. Stir fry for 3-4 minutes or until onions start to soften.

Add garlic and ginger and stir fry an additional 1 minute.

Add ground chicken (or turkey). Use a spoon or spatula to break meat up into small pieces. Continue cooking 7-8 minutes, stirring occasionally, until meat is cooked through and no longer pink.

Increase heat to medium-high. Add broccoli cole slaw and sauce (from step 1). Stir fry 6-7 minutes or until slaw is crisp tender or to your liking.

Stir in reserved sliced green onion tops. Remove from heat and garnish with sesame seeds and/or cilantro.

Serve with additional coconut aminos or hot sauce, if desired.

Coctel de Camarones

http://everydaylatina.com/coctel-de-camarones-mexican-shrimp-cocktail/

We used cooked shrimp.

Ingredients

Vegetable Juice Base

2 cups tomato or vegetable juice (see notes)

1 diced tomato

1 diced celery stalk

1/4 diced onion

2 tbsp diced cilantro

1 diced jalapeño (add half for less spice or leave out altogether)

1/4 tsp garlic powder

1 tsp paprika

1 tsp cayenne pepper (use 1/2 a teaspoon for less spice)

1 tsp salt (plus more to taste)

1/2 tsp ground black pepper

juice of one orange

juice of one lime

1/4 tsp yellow mustard

2-4 drops Tabasco sauce

1-2 tbsp Mexican hot sauce (I prefer Valentina)

Shrimp

1 lb medium or large shrimp, skin on and deveined (see notes)

1/2 tsp salt

1 tbsp lime juice

To Serve

1 diced cucumber

1 diced avocado

Instructions

Defrosting the Shrimp

Place frozen shrimp in a big bowl of cold water or under cold, running water until defrosted. Set aside.

Preparing the Vegetable Juice Base

Add 2 cups of either the tomato juice or vegetable juice to a big mixing bowl.

Next, add the rest of the juice base ingredients, except for the Tabasco sauce and hot sauce.

Mix until well incorporated.

Add 2-4 drops of Tabasco sauce and 1-2 tablespoons of your favorite Mexican hot sauce. You can add more or less of both hot sauces depending on your spice preference. Both sauces add so much flavor so you definitely want to add at least a few drops of each.

 Cover the bowl with plastic wrap or aluminum foil and place in the fridge to chill.

Cooking the Shrimp and Serving

Fill a medium pot halfway with water and bring to a boil. Add 1/2 teaspoon of salt and a squeeze of lime juice (about 1 tablespoon) to the water.

Fill a medium mixing bowl with cold water and lots of ice.

Add 6-8 shrimp to the boiling water. Cook for about 3-4 minutes, until the outside is pink and the flesh is opaque and a bit white. Using a slotted spoon, take the shrimp out of the boiling water and place in the ice bath to stop the cooking process.

Continue to cook the rest of the shrimp following the same steps. Only cook 6-8 shrimp at a time in order to keep the water boiling.

Once all the shrimp are cooked and in the ice bath, reserve one cup of the cooking liquid and place it in the refrigerator to cool.

Next, peel your shrimp (and devein if yours isn't already). For larger shrimp, cut them in half as it will be easier to scoop up with a spoon when you’re eating the cocktail.

Mix in the shrimp and chilled cooking liquid to the tomato juice and vegetable mixture.  Taste and adjust salt as necessary. If the shrimp cocktail is still not cold, add half a cup of ice to help it cool down.

Coctel de camarones is traditionally served in cocktail glasses or wine glasses, but you can also serve it in glass cups or bowls.

Garnish with dice cucumber and avocado.

Notes

Shrimp Tips

Using raw shrimp with shells work best. They are more flavorful and the cooking broth that is added to the cocktail also adds a great taste.

If you are short on time, you can use already cooked shrimp. If they are frozen, simply defrost them by placing them in cold water. Then add them right into the cocktail mixture. Add a full cup of ice to make up for the missing cooking liquid which helps make the cocktail less thick.

To Serve

Place hot sauces on the table for anyone who likes extra spice.

Serve as is for a light lunch or appetizer, or with a side salad for a more filling meal.

If you are not on Whole30, serve with a side of saltine crackers.

Store leftovers in an air-tight container in the refrigerator for 2-3 days.

Beef Tacos

With caramelized onions and peppers.

Sweet Potato Ramen Chowder

Did the whole 39 chicken broccoli sweet potato chowder. Except no chicken and added ramen and mushrooms. Turned out just ok. 

Greek Meatballs

With turkey this time. 

Broccoli Pesto Tortellini

Roasted broccoli

Pizza

Standard pizza. Ran out of sauce so tried a yoghurt garlic sauce as a white pie attempt. Was a bit not quite right. 

The Stew

Ah, the power of a "the"

Aloo Gobi

http://letnacholibre.blogspot.com/2014/01/aloo-gobi.html

Cooked the rice on the side this time.  Maybe just a tad over-seasoned?

Garlic Butter Baked Cod

From https://www.budgetbytes.com/garlic-butter-baked-cod/

We served this with a whole mess of garlic-roasted potatoes and other veg. 

Ingredients

2 Tbsp butter (room temperature)
1 Tbsp olive oil
2 cloves garlic, minced
1/8 tsp paprika
1/8 tsp salt
1 Tbsp finely chopped parsley
8 oz. cod
1 fresh lemon

Instructions

Preheat the oven to 400ºF. In a small bowl, combine the butter, olive oil, garlic, paprika, salt, and chopped parsley. Stir until it forms a fairly smooth paste.

Take a small dollop of the garlic butter and spread it over the surface of a small baking dish to keep the fish from sticking. Add the cod filets to the dish and then coat all sides of the fish with the remaining garlic butter.

Slice half of the lemon and add the lemon slices to the baking dish with the fish. Cut the remaining 1/2 lemon into wedges for serving.

Bake the cod for 20 minutes, or until it flakes easily with a fork and the internal temperature reaches 145ºF. Spoon any juices from the bottom of the pan over the fish. Serve the cod immediately with the remaining fresh lemon wedges for squeezing juice over top.

Roast Potato & Rajas Tacos

These were good.  We roasted the potatoes separately.

https://cooking.nytimes.com/recipes/1016746-tacos-with-roasted-potatoes-squash-and-peppers-rajas

Ingredients:

1 pound potatoes, such as Yukon golds, cut into 1-inch chunks
Salt to taste
1 teaspoon lightly toasted cumin seeds, ground
1 teaspoon mild chili powder
2 tablespoons extra-virgin olive oil
½ pound summer squash, preferably a dense squash like Ronde de Nice, cut into 1-inch chunks
1 medium red onion, cut in half lengthwise and sliced in half-moons
1 pound mixed sweet and hot peppers (such as a mix of poblanos and bell peppers), roasted, peeled, seeded and cut in thin 2-inch strips
8 warm corn tortillas
1 recipe salsa ranchera (without chipotles)
3 ounces goat cheese (about 3/4 cup crumbled)

Preparation

Preheat oven to 425 degrees. Line 2 baking sheets with parchment. Place potatoes on one baking sheet and toss with salt to taste, 3/4 teaspoon each of the ground cumin and chili powder, and 1 tablespoon of the olive oil. Spread in an even layer.

Place squash and onion slices on other parchment-covered baking sheet and toss with the remaining olive oil, salt to taste, cumin and chili powder.

Depending on the size of your oven, roast vegetables together or separately on the middle rack. Roast potatoes for 20 to 25 minutes, stirring after 10 minutes, or until lightly browned and tender all the way through. Remove from oven and transfer to a large bowl. Roast squash and onions for about 15 minutes, stirring after 10 minutes, until tender and lightly colored. Remove from oven and add to bowl with potatoes. Add pepper strips (rajas) and toss together. Season to taste with salt, and add more chili powder if desired. Keep warm.

Spoon filling onto warm tortillas and add a generous spoonful of salsa. Top with goat cheese and serve.

Springtime Bows

The standard adventure. Pretty tasty. 

African Peanut Butter Stew

From the one pot. Pretty good. 

Crock Pot Chicken Tacos

The standard, plus refried beans too. 

Teriyaki Tempeh Stir-Fry

Lots of ginger and garlic. Tempeh. Stir fry veggies. Rice. Easy, good enough. 

Quinoa Enchilada Not-bake

Standard not baked enchiladas. 

Glorious Mac And Cheese

The standard recipe. Pretty good this time but not quite as good.

The Stew (Chickpea Coconut)

Some swanky nytimes thing. But:

Diced an onion. 

Added ginger and garlic

2 cans chickpeas

Turmeric, salt, pepper

Cooked that a bit. Mashed the chickpeas.

Add on can full fat and one can not full fat coconut milk. 2 cups stock.

Cook for 30 minutes or so.

Add kale and cook.

Serve with mint.

Garlicy Greens and Potatoes Tacos

Really caramelized the onions this time. Added some arugula too which was nice. 

Peanut Sauce Rice Noodle Stir Fry

Peanut sauce was garlic, ginger, 1/4 c peanut butter, 1/4 c soy sauce, honey, maybe some other things?

Cooked pad Thai noodles.

Stir fried broccoli, carrots, portabella mushrooms, other things. 

Top with crushed peanuts and lime juice and cilantro. Pretty good

Quarentacos

Or, you know, just regular easy beef tacos. School was cancelled for the rest of the year. Dang. 

11 Bean Soup

Or was it one million beans?  Soaked the package of beans for a while. Probably followed some recipe. May have added onions, carrot and garlic. For sure added kale.

Cauliflower Lentil Parsnip Curry

The recipe is somewhere. Sauteed onions and added garlic and ginger. Broth. Parsnips and cauliflower. Lentils. Diced tomatoes. Coconut milk.  Frozen spinach at the end. 

Broccoli Sausage Pesto

Roasted broccoli, shallots, that sort of thing. 

Chicken Enchilada Tacos

Used the rest of the crock pot chicken. Sauteed some onions. Added chix with beans and corn. Added Rick Bayless enchilada sauce. Taco styled it. 

Crock Pot Chicken

With roasted root veg and kale.

Colcannon and Bangers

Mostly the same as last time. But the taters got a bit too cooked. Alas. 

Tostadas and Frijoles

Big batch of pintos for the coronapocalypse. 

Shiitake Lo Mein

Shiitake, veg, edamame, rando in lo mein noodles

Quinoa Enchilada

The standard

Brats

Grilled up some brats.

Pesto Pasta

With broccoli, mushrooms and sausage. 

Fasty Tacos

Tasty this time. And margs. We were a little delayed for national margarita day sadly.

Green Curry

Baked tofu, lots of veg. Some of the trader joe's green curry simmer sauce. Probably should have done one can of that and one can of coconut milk. 

Turkey Meatballs

2 lbs ground turkey

Small onion

2 carrots

1 big bell pepper

3/4 c parsley

3 eggs

1 cup plus of bread crumbs

3/4 cup parmesan

Maybe other things?

Food process the veg until small enough for baby mouths. Combine and make balls. 

Bake at 350 for 30ish minutes.

Tlacoyos

Standard Rick Bayless affair. With drunken pinto beans. Would have been delicious except the shortening we used was about 3 years expired. 

Minestrone

With curly noodles

Sausage Banana Pepper Pizza

Glorious Mac and Cheese

And it is glorious 

Chili con carne

Standard Jamie Oliver affair

Quinoa Enchilada Bake

Standard affair

Lentil Veggie Curry

Some random recipe. 

Pesto Pasta

With sausage and lots of veggies.

Chicken Barley Soup

Roughly based on this: https://www.budgetbytes.com/vegetable-barley-soup/

Fasty Tacos

Spaghetti Pie

So much food in the oven

Enchiladas with Avocado Crema

Standard recipe.

Falafel with roast veg

Used a trader Joe's falafel mix. Roasted a big mess of veggies. Somewhat unrelated. Served with arugula which was nice. Falafel was a bit salty.

Easy Beef Tacos

Yum

Quiche with roast veg

Got a quiche from spinellis.  Roasted squash, green beans, sweet potatoes, parsnips and carrots. 

Greek Meatballs

Made a double recipe for freezing. Used chicken instead of beef. A bit too much bread and a bit too much onion, but otherwise they were good. 

Black Eyed Peas Greens and Sausage

The standard crock pot affair. We need lots of luck to get past strep in J and double ear infections and craptastic sleep in C.

Shrimp Corn Bacon tacos

Happy New year!