Thursday, September 11, 2014

Skillet Rotini with Chick'n & Broccoli

This one dish meals comes together quickly for a week night dinner.You probably have everything needed to make this dish in your pantry and frig. It serves between 4-6. However, my son moved back home last month and he is a big guy and we don't have many leftovers these days. LOL - we had a small serving leftover and it will reheat easily.
  • 2 tablespoons olive oil b
  • 1 package Beyond Meat chicken strips, slightly thawed and cut in half
  • salt and pepper
  • 1 medium Vidalia onion,chopped fine
  • 1/4 teaspoon dried oregano
  • 5 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 8-ounces Rotini
  • 2 1/2 cups no-chicken chicken broth
  • 1/2 cup Tofutti sour cream
  • 1 bunch brocoli (1 1/2 pounds), stems discarded & florets cut into 1-inch pieces
  • 1 cup jarred roasted red pepper, rinsed & sliced into strips
  • 1/4 cup nutritional yeast 

In a large skillet over medium heat, add 1 tablespoon olive oil.  Once the olive oil is shimmering, add the chicken pieces and season with salt and pepper. Cook until the chicken is just starting to browne, about 4 minutes. Transfer the chicken to a bowl and set aside.

Add the other tablespoon of olive oil to the skillet. Add the onion, oregano, red pepper flakes, and 1/2 a teaspoon salt. Cook until the onion is softened and just starting to brown, about 5 minutes.

Add the garlic and cook until fragrant, about 30 seconds.

Add the rotini to the pan followed by the the chicken broth and sour cream. Give it a quick stir and cover, bringing to a boil, taking about 5 minutes.

 Reduce the heat to medium-low and add the broccoli and roasted red peppers. Cover and simmer, stirring occasionally, until the pasta starts to soften and broccoli turns bright green, about 8 minutes.

Add the chicken. Cover and continue to simmer until everything is hot, about 3 minutes longer.

Stir in the nutritional yeast and season with salt and pepper.  I served this with a piece of toasted bread.

Thursday, September 4, 2014

Chicken, Spinach and Mushroom Pasta Bake

I've seen several variations of this recipe online. I made this vegan by using Beyond Meat chicken strips and Daiya mozzarella shreds. This was such a warm, comfort dish. This is definitely a "make-again". Serve with a side salad and/or some bread for a complete meal.
  • 2 tablespoons Earth Balance margarine
  • 1 (5-ounce) bag fresh baby spinach
  • 1 (8-ounce) package fresh mushrooms, sliced
  • 1 small sweet onion, diced
  • 1/4 cup all-purpose flour
  • 4 cups no-chicken chicken broth
  • 1 (16-ounce) box penne pasta, cooked according to package directions
  • 1 package Beyond Meat chicken strips, slightly thawed and cut in half (or even thirds)
  • 1 package Diaya mozzarella shreds
  • 1 cup jarred roasted red pepper, drained and cut into 1/4-inch thick strips
  • 1 tablespoon Dijon mustard
  • 1-1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup nutritional yeast.

 Preheat oven to 350. Spray at 13x9-inch baking dish with nonstick cooking spray.

In a large Dutch oven, melt margarine over medium heat. Add spinach; cook, sitrring occasionally, just until wilted. Remove from pan; set aside. 

To the same pan, add mushrooms and onion; cook, stirring frequently, for 5 minutes. 

Add flour, and cook, stirring constantly, for 2 minutes. 

Stir in broth, and cook, stirring often, for 15 minutes or until mixture is thickened and bubbly. 

Remove from heat, and stir in spinach, pasta and next 6 ingredients. Spoon mixture into prepared pan, and sprinkle with nutritional  yeast.

Bake for 30 minutes or until hot and bubbly.

Friday, August 29, 2014

Datil Pepper Relish

We grew Datil peppers for the first time this year. They are native to North Florida (especially the St. Augustine area). These peppers are considered to be on the same scoville heat level as the habanero. I must say they are HOT. I found this recipe online while trying to figure out something to do with such a hot pepper.  This is the BOMB. We eat it on everything. It's sweet and heat all mixed together. 

I followed the recipe exactly as it appeared on the web site below. But, I doubled everything and cooked it about 2 hours. Basically you want to reduce it by about half. I put the hot relish in clean jars, inverted the jars for about 5 minutes to make sure they would seal and then flipped them upright. Every jar sealed and is in the pantry. I did not water bath this recipe.  If you love some heat you have to make this. I also have Christmas Light peppers, these little gems are hot as hell, I'm thinking of making this same recipe with them.

This is the recipe as it appears on the guys website. I doubled it ...maybe used even more than 1 cup of the peppers.
Click this image for a larger version
The pic of ingredients for a single batch:

I doubled everything:
This is 2 pints cider vinegar, 2 pints ketchup, 6 tbsp sugar and 2 teaspoons salt coming to boil while I prepare the veggies.

This is the seeded datil peppers and the onions after they have taken a spin in the food processor. 

Process the bell peppers the same way. Add the bell peppers to the simmering sauce.

Give everything a good stir and bring to a boil.

Reduce heat and simmer uncovered, for about 2 hours until reduced by half. Stirring occasionally.

Have clean canning jars handy and kitchen towels.

Fill jars leaving a little head space. Flip the jars upside down for about 5 minutes. This helps insure that the seal.

Don't over tighten the screw on lids. After 5 minutes turn the jars right side up and let cool completely. You should hear pops as the jars seal. If a jar doesn't seal (you'll be able to push the center of the lid and it will go down and then pop back up.) put it in the frig. Otherwise these will keep for months in the pantry.

Wednesday, August 27, 2014

Chicken & Broccoli Rice Bowl

I ripped this recipe out of my Cooking Light March issue and made it vegan. I didn't have basil at the time so I totally omitted it. This was a flavorful dish that was quick to make and will become one of my go to's. I'm posting this over at the Virtual Vegan Linky Potluck, come on over see what else is cooking. Serve with vegan spring rolls for complete satisfying meal.
  • 1 cup uncooked long-grain white rice 
  • 1/2 teaspoon grated lime rind
  • 1 tablespoon canola oil, divided 
  • 1 teaspoon dark sesame oil
  • 1 package Beyone Meat Chicken Strips, cut into 1-inch pieces 
  • 2 tablespoons Bragg's liquid aminos, divided
  • 1 tablespoon minced fresh garlic
  • 1 tablespoon minced peeled fresh ginger
  • 1/2 teaspoon crushed red pepper
  • 2 cups broccoli florets 
  • 1 medium red bell pepper, cut into 1-inch pieces 
  • 1/2 small sweet onion, chopped
  • 2/3 cup no-chicken chicken broth
  • 2 teaspoons cornstarch
  • 2 tablespoons fresh lime juice
  • 2 tablespoons dry roasted peanuts, chopped 

Cook rice according to package directions, omitting salt and fat. Fluff rice. Stir in lime rind.

Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons canola oil and sesame oil to pan; swirl to coat. Combine chicken strips, 1 tablespoon Bragg's, garlic, ginger, and crushed red pepper in a bowl; toss to coat. Add chicken mixture to pan; cook 6 minutes or until chicken begins to brown, stirring frequently.

Remove chicken from pan. Add remaining 1 1/2 teaspoons canola oil to pan; swirl to coat. Add broccoli and bell pepper to pan; cook 3 minutes or until crisp-tender, stirring occasionally.

Combine remaining 1 tablespoon Bragg's, chicken broth, and cornstarch in a bowl.

Add chicken mixture and broth mixture to pan. Bring to a boil; cook 2 minutes or until sauce begins to thicken, stirring occasionally.

Spoon 1/2 cup rice mixture into each of 4 bowls; top each serving with about 1 1/2 cups chicken mixture. Sprinkle evenly with chopped peanuts.

Saturday, August 23, 2014

Creamy Skillet Lasagna

You'll love this creamy, fast pasta dish. Seriously, ONE pan only. No kidding. One pan, makes clean up so easy and fast and it's truly satisfying. I'm sure most everyone has these ingredients in their pantry, substitute out what you don't have for what you do have. I found this over at Pick Fresh Foods and knew I wanted to veg-anise it.
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup sweet onion, diced
  • 3 garlic cloves, minced
  • 1 package Gardein ground beef (or your favorite vegan ground beef
  • 1 (14.5 oz) can diced tomatoes
  • 1 (8 oz) can tomato sauce
  • 2 tablespoons tomato paste
  • 1/2 tablespoon balsamic vinegar
  • 2 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 12 oz penne pasta
  • 4 cups water
  • 3 oz Daiya chive and onion cream cheese
  • 1/2 cup Daiya shredded mozzarella cheese
  • 1 tablespoons fresh basil, sliced

In a large skillet sauté onions in olive oil until soft.

Add garlic and sauté until fragrant.

Add ground beef and cook until hot.

Add diced tomatoes, tomato sauce, tomato paste, and balsamic vinegar. Stir to combine with browned meat.

Add seasonings and pasta. Cover with water and gently stir to submerge noodles.

Bring to a boil. Cover and reduce heat to a medium low. Simmer for 20 minutes or until pasta is tender.

Uncover and stir in cream cheese. Top with mozzarella cheese. With burner off, let stand for a few minutes to melt cheese.

Sprinkle with fresh basil and serve.

Serve with a side salad and/or bread and nice glass of vino! Enjoy!!!

Thursday, August 21, 2014

Chicken Scaloppine with Peperonata

I ripped this recipe out of my May issue of Cooking Light and figured it would be fairly easy to make vegan and delicious. I was correct on both counts. I love Gardein products and their Chick'n Scallopini made this a breeze to whip up.
  • 2 tablespoons extra-virgin olive oil
  • 1 large green bell pepper, cut into 1/2-inch-wide strips 
  • 1 large yellow bell pepper, cut into 1/2-inch-wide strips
  • 1 cup vertically sliced yellow onion 5
  • 5 garlic cloves, thinly sliced
  • 1 cup halved grape tomatoes
  • 2 tablespoons thinly sliced fresh basil
  • 2 teaspoons balsamic vinegar (I had black garlic balsamic vinegar)
  • 3/4 teaspoon kosher salt, divided
  • 1 package  Gardein chick'n scallopini
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 1 1/2 tablespoons Earth Balance margarine

Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add bell peppers; cook 3 minutes, stirring occasionally.

Add onion and garlic; cook 10 minutes, stirring occasionally.

Add tomatoes; cook 1 minute or until tomatoes wilt. Remove from heat; stir in basil, vinegar, and 1/4 teaspoon salt.

Remove pepper mixture to a bowl and set aside.

While pepper mixture cooks, sprinkle chicken evenly with remaining 1/2 teaspoon salt and black pepper. Dredge in flour; shake off excess.

Melt Earth Balance in a large skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until golden and done.

Serve chicken with bell pepper mixture. I sauteed zucchini and yellow squash in a little oil with lots of garlic and made Couscous as sides. UMMM good.