Falafel

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Ingredients

  • 2 cans chickpeas, drained
  • 1 onion, chopped
  • 1 tomato, diced
  • 1 medium cucumber, half sliced and half shredded
  • 4 garlic cloves, minced
  • 2 teaspoons cumin
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 teaspoons parsley
  • 2 teaspoons cilantro
  • 6 tablespoons flour
  • pitas
  • 6 ounces plain yogurt
  • 1 tablespoon lemon juice

Directions

  1. Preheat oven to 425° F.
  2. In a food processor, combine chickpeas, onion, garlic, cumin, salt, black pepper, parsley, cilantro, and flour. Mix until thoroughly combined and the chickpeas are mashed.
  3. Form 1-inch balls of falafel dough and flatten. Place on a greased baking sheet and bake for 20 minutes. Flip and bake for another 20 minutes.
  4. In a small bowl, mix shredded cucumber with yogurt and lemon juice.
  5. Cut pitas in half to form a pita pocket. Place 3 to 4 baked falafels inside. Top with sliced cucumber, tomato, and sauce.

Adapted from Food Network.

Shepherd’s Pie

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Ingredients

  • 2 potatoes, cubed
  • 1 tablespoon milk
  • 2 tablespoons butter or margarine
  • 1 onion, chopped
  • 6 oz baby portobello mushrooms
  • 1 cup frozen peas and carrots
  • 1/2 cup frozen corn
  • 2 cups frozen meatless crumbles
  • 1 cup beef broth
  • 2 tablespoons flour
  • 1 tablespoon Worcestershire sauce
  • rosemary, thyme, salt, and pepper

Directions

  1. Preheat the oven to 350º F.
  2. Boil potatoes for 15 minutes or until potatoes are soft. Drain water from potatoes. In a large bowl, mix boiled potatoes with milk and butter until mashed.
  3. Heat a large nonstick skillet over medium-high heat. Sauté meatless crumbles, onion, and mushrooms for 10 minutes.
  4. Add flour, beef broth, and Worcestershire sauce cook for 5 to 10 minutes, until broth has thickened. Season with rosemary, thyme, salt, and pepper, add frozen vegetables and cook for another 5 minutes.
  5. Spoon filling into a casserole dish. Top with mashed potatoes. Bake for 20-30 minutes.

Adapted from Cooking Nook.

Chow Mein

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Servings: 4  –  Total time: 20 minutes

Ingredients

  • 4 servings chow mein noodles
  • 1 carrot, julienned
  • 1 onion, julienned
  • 1 cup cabbage
  • 2 cloves of garlic, minced
  • green onions, chopped
  • 1/4 cup soy sauce
  • 1 tablespoon oyster sauce
  • 1/4 teaspoon sesame oil
  • 1 tablespoon sugar

Directions

  1. Prepare chow mein noodles according to package directions.
  2. Heat olive oil in a large nonstick skillet over medium heat. Sauté garlic for 1 minute. Add carrot, onion, and cabbage. Sauté while noodles cook.
  3. Mix soy sauce, oyster sauce, sesame oil, and sugar in a small bowl.
  4. Add cooked noodles and sauce to skillet and increase heat to medium-high. Stir to combine and sauté until tender.
  5. Serve and enjoy!

Roasted Butternut Squash Risotto

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Servings: 4  –  Total time: 40 minutes

Ingredients

  • 3 cups butternut squash, cubed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 6 cups vegetable broth
  • 2 tablespoons butter or margarine
  • 1 shallot, minced
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 3 cups spinach leaves
  • 1/2 teaspoon black pepper
  • Parmesan cheese

Directions

  1. Preheat oven to 400º F.
  2. Heat broth in a medium sauce pan to a simmer. Reduce heat and keep warm.
  3. Place butternut squash in a large roasting pan and drizzle with olive oil, 1/2 teaspoon salt, and black pepper. Mix to coat. Roast for 30 minutes, stirring once after 15 minutes.
  4. Melt butter in a large pot over medium-high heat. Add shallot and 1/2 teaspoon salt and reduce heat to medium. Cook for 3 minutes. Add rice and stir to combine. Increase heat to medium-high and add wine. Cook until liquid is almost evaporated.
  5. Add 1/2 cup of warmed broth to the skillet. Cook, stirring frequently, until broth is almost absorbed. Repeat until rice is tender and sauce is creamy. This should take between 20 and 25 minutes.
  6. Stir in the roasted butternut squash and spinach. Cook until spinach is wilted. Remove from heat, season to taste with salt and black pepper, and serve with Parmesan cheese.

Bibimbap

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Note: I have an extreme dislike of spicy foods, so I used a minimal amount of chili paste and watered it down with soy sauce. To make the sauce spicier and more authentic, use more chili paste.

Servings: 4  –  Total time: 35 minutes

Ingredients

  • 4 servings sticky rice
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 large carrot, julienned
  • 2 cups cabbage
  • 6 oz spinach
  • 1 teaspoon sesame seeds
  • 4 large eggs
  • 1/3 cup soy sauce
  • 1/2 tablespoon gochujang sauce (chili paste)
  • 1 tablespoon brown sugar
  • 1 tablespoon rice wine
  • 1 tablespoon sesame oil

Directions

  1. Prepare sticky rice according to package directions.
  2. In a small bowl, mix soy sauce, brown sugar, rice wine, sesame oil, and grated ginger.
  3. Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic and sauté for 1 minute.
  4. Add carrot, cabbage, spinach to skillet, keeping each in separate areas. Sauté until veggies are softened, about 5 minutes.
  5. Divide cooked sticky rice over 4 bowls. Top rice with cooked vegetables.
  6. Cook eggs sunny side up in skillet. Top rice and veggies with eggs, sesame seeds, and sauce.

Adapted from A Spicy Perspective and Going My Wayz.

 

Spinach, Mushroom, and Potato Crepes

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Servings: 4 – Total time: 40 minutes

Ingredients

  • 1 + 1/2 cups bisquick mix
  • 1 cup milk
  • 2 eggs
  • 1 potato, diced
  • 1 6 oz package of baby spinach
  • 1 cup baby portobello mushrooms
  • 1 potato, cubed
  • 1 cup mozzarella cheese
  • salt
  • black pepper

Directions

  1. Heat a large skillet over medium heat. Coat pan with cooking spray or oil. While skillets heats, mix together bisquick mix, milk, and eggs in a bowl.
  2. Measure approximately 1/4 cup of batter, and pour onto hot skillet. Rotate the skillet until the batter covers the bottom. Cook batter for around 4 to 5 minutes, or until the bottom is slightly browned. Flip and cook the other side for another 4 to 5 minutes. Repeat until you have 8 crepes.
  3. Keep the skillet on the burner, increase heat to medium-high, and add olive oil. Add mushrooms and potato. Sauté until the mushrooms and potato are tender. Add spinach and cook until spinach wilts. Turn heat down to low and mix in cheese, allowing it to melt. Season with salt and black pepper.
  4. Evenly divide mushroom, potato, and spinach mixture across the prepared crepes. Fold the crepes over the filling and serve.

Broccoli Mac and Cheese

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Servings: 4 – Total time: 40 minutes

Ingredients

  • 2 cups macaroni pasta
  • 1 head broccoli, cut into small florets
  • 1 onion, diced
  • 3 tablespoons butter or margarine
  • 3 tablespoons flour
  • 2 cups milk
  • 8 ounces cheddar cheese, shredded
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Directions

  1. Prepare pasta according to the package directions.
  2. Melt the butter or margarine in a saucepan over medium-high heat. Add broccoli and onion and sauté until tender, about 5-7 minutes. Reduce heat to medium and stir in the flour and garlic powder. Continue stirring the mixture until it is light golden, about 1-2 minutes.
  3. Slowly mix in the milk. Allow the sauce to simmer, stirring frequently, until the mixture bubbles and thickens, about 5 minutes. Stir in the cheddar until melted and smooth. Remove from heat and add salt and pepper.
  4. Mix the cheese sauce with the pasta until evenly combined and serve.