Ground Beef and Sweet Potato Skillet

 

Ground Beef and Sweet Potato Skillet (Recipe from NonnaFood.com)

Prep time: 10 minutes Cook Time: 20 minutes Total time: 30 minutes Ingredients: • 1 lb lean ground beef 90% lean recommended (can substitute other meat or vegan options) • 2 medium sweet potatoes peeled and cubed into 1/2-inch pieces • 1 medium onion diced • 3 cloves garlic minced • 1 tablespoon olive oil • 1 teaspoon ground cumin • 1 teaspoon paprika • 1/2 teaspoon chili powder • Salt and pepper to taste • 3/4 cup beef broth or water beef broth preferred for richer flavor • 1 bell pepper diced, optional • 1 can (15 oz) black beans drained and rinsed, optional • 1 cup shredded cheddar cheese • Fresh cilantro or parsley for garnish. • Sour Cream for garnish Directions: 1. Heat olive oil in a large 12-inch skillet over medium-high heat for about 1 minute until properly hot. 2. Add diced onion and cook for 3-4 minutes, stirring occasionally, until translucent and starting to soften. 3. Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn. 4. Add ground beef, breaking it up with a wooden spoon as it cooks, and brown for 5-7 minutes until no pink remains. 5. While beef cooks, peel and cube sweet potatoes into uniform 1/2-inch pieces for even cooking. 6. Add cubed sweet potatoes to the skillet with browned beef. Sprinkle cumin, paprika, chili powder, salt, and pepper over everything and stir well to combine. 7. Pour in 3/4 cup beef broth, reduce heat to medium-low, cover, and simmer for 12-15 minutes, stirring occasionally, until sweet potatoes are fork-tender. 8. If using bell peppers or black beans, stir them in during the last 5 minutes of cooking to heat through. 9. Remove lid and cook for an additional 2-3 minutes to allow excess moisture to evaporate. 10. If desired, sprinkle shredded cheese over the top, cover until melted, then garnish with fresh cilantro or parsley before serving. And then add a spoon of sour cream.

Creamy vegan butternut squash pasta

 

Creamy Vegan Butternut Squash Pasta

(Recipe modified from Love & Lemons)

Serves 4 

Prep Time: 10 minutes 

Cook Time: 40 minutes

 Total Time: 50 minutes 

Ingredients:

• ½ small butternut squash, halved vertically and seeded

 • Sea salt and freshly ground black pepper 

• 2 shallots, coarsely chopped (⅔ cup) 

• 3 garlic cloves, unpeeled

 • ¾ cup water 

• ½ cup raw cashews 

• 2 tablespoons extra-virgin olive oil, plus more for drizzling 

• 1 tablespoon nutritional yeast 

• 1 tablespoon balsamic vinegar 

• 1 tablespoon fresh thyme leaves, plus more for garnish 

• 12 ounces rotini pasta 

• Sauteed broccoli 

Instructions: 

 Preheat the oven to 425°F and line a baking sheet with parchment paper. 

 Drizzle the squash with olive oil, sprinkle with salt and pepper, and place cut side down on the baking sheet. 

Wrap the shallots and garlic cloves in foil with a drizzle of olive oil and a pinch of salt and place on the baking sheet. 

Roast for 30 minutes, or until the squash is soft. 

 Measure 1 cup of the roasted squash flesh and transfer to a blender with the shallot, peeled garlic, water, cashews, olive oil, nutritional yeast, vinegar, thyme, ¾ teaspoon salt, and several grinds of pepper.

 Blend until creamy. 

 Cook the pasta according to package directions in a pot of salted boiling water. 

Reserve 1 cup of the hot pasta water. 

 Drain the pasta and return to the pot. 

Stir in the sauce, adding ½ to 1 cup of the reserved pasta water to loosen the sauce and coat the pasta.

 Add the broccoli. 

Season with ¼ to ½ teaspoon salt.

 Top with freshly ground black pepper and a few thyme leaves.

Best & Fastest Mac + Cheese

 

Best & Fastest Mac + Cheese

Meat (optional step) In a bowl, mix: 1 pound beef 2 cloves garlic 1 tbsp fresh ginger 1 tsp chili flakes 1/3 cup soya sauce 1 tbsp sesame oil A dash of lime juice A dash of hoisin sauce Salt and pepper Transfer from bowl into a pan and cook until meat is cooked through and liquid is drained. Set aside Mac and Cheese 1 box of macaroni, cooked al dente in boiling water ¼ cup butter ¼ cup flour Salt and pepper to taste 2 cups milk 2 cups grated cheddar cheese ¼ or 1/3 cup of Velveeta cheese ¼ tsp cayenne pepper Melt the butter in a pot over medium heat

Add the flour, salt, and pepper and stir until smooth, about 5 minutes. It should get golden but do not let it burn

Slowly pour in the milk, stirring continuously. Continue to cook and stir until mixture is smooth, thickened, and bubbling making sure it isn’t sticking to the bottom or burning.

Add in the Velveeta, dissolving it into the mixture.

Add in the cayenne pepper

Add in the cheddar until melted.

Fold in the drained macaroni.

Serve either as is or with the meat mixture on top

Quick & Easy Cucumber/ Tomato Salad

 Quick & Easy Cucumber/ Tomato Salad

2 tbsp soy sauce 3 tbsp sesame oil 1 tbsp white vinegar 1 tbsp apple vinegar 1 tbsp garlic chili crunch 1 tbsp olive oil 1 tsp sugar Lots of sesame seeds Shake well Pour on cut cucumbers and tomatoes

Poblano Con Queso

 Poblano Con Queso

(recipe modified from cookwell)

Ingredients for pickled onions: 1 medium red onion, very thinly sliced ½ cup water ¼ cup white vinegar ¼ cup apple cider vinegar 1/5 tbsp. maple syrup 1.5 tsp sea salt

¼ tsp red pepper flakes (optional) Steps for pickled onions: Put the sliced onions in a heat safe measuring cup

In a small pot, combine water, both vinegars, maple syrup, salt, and pepper flakes. Bring the mixture to a gentle simmer over medium heat, then carefully pour the mixture over the onions. Let the pickled onions cool to room temperature. Store in fridge afterwards.

Ingredients for tacos: Poblano peppers Cheddar cheese Pickled onions Corn tortillas Steps for tacos:

Cut the top off the poblano and remove the stem and insides. Stuff the pepper cavity with a slices of cheese (don’t skimp — add however much will fit into the pepper). Over a charcoal grill, gas stove, or oven broiler, roast the poblano until charred on all sides (rotate as needed) and slightly softened. (We used the broil option on our toaster oven).

Roughly dice the roasted poblano and cheese on a cutting board.

Heat a nonstick pan over medium heat then add the diced poblano and cheese. Cook until the cheese is completely melted and you get a beautiful string pull. Portion the filling onto fresh or warmed tortillas. Add pickled onions, and any other desired toppings. Enjoy warm.