Kielbasa Black Bean Skillet

14 oz. Kielbasa sausage (I prefer beef, not the mixed meat stuff)

14.5 oz. fire-roasted diced tomatoes

15 oz. black beans, rinsed and drained

1/2 tsp kosher salt

1/2 tsp onion powder

1/4 tsp pepper

1/4 tsp garlic powder

1/2 c beef broth

cooked rice

Optional: fried eggs

Slice the kielbasa in quarter-inch rounds, heat a large skillet over medium heat.  Add the sausage and saute until lightly browned, about five minutes.  You may want to drain any excess fat.

Add the tomatoes and beans, stirring to combine.  Add salt, onion powder, pepper, garlic powder, and broth, stirring to combine.  Bring to a low simmer for about 5 minutes, stirring continually until sauce thickens slightly.  As it's simmering, mash some of the beans with a fork to help thicken the mixture.

Serve over hot, cooked rice.  (A fried egg on top of all this would probably be pretty good, too!)

From Our Best Bites

Garlic Noodles

1/4 c brown sugar

1/4 c oyster sauce

4 tsp soy sauce

2 tsp toasted sesame oil

16 oz. angel hair pasta

lots of garlic (8 cloves?)

1 bunch of green onions

8 Tbs butter

Add the brown sugar, oyster sauce, soy sauce, and sesame oil to a small bowl and whisk to combine.

Bring a large pot of water to a boil and cook the noodles according to the package directions.  Drain the noodles in a colander and set aside.

While the pasta cooks, mince the garlic and slice the green onions.  Melt the butter in a large skillet over medium-low heat.  Once the butter is melted and bubbly, add the garlic and onions (saving a handful of the greener ends for garnish) and sauté until they are soft and fragrant (1-2 minutes).

Remove the skillet from the heat.  Add the drained pasta and oyster sauce mixture to the skillet and stir well to coat the pasta.  (You can add a sprinkle of hot water if the pasta is stiff or sticky and not stirring up well!)  Garnish with reserved green onions and serve!

From Budget Bytes

Cucumber Avocado Salad

3/4-1 lb seedless cucumber, washed and cut into chunks

2 thin or 1 regular scallion(s), thinly sliced

1 large avocado, pitted and diced

2 Tbs mayonnaise

1 Tbs lime juice

Salt and hot sauce (sriracha works great!) to taste

Chopped cilantro

Combine cucumber, scallions, and avocado in a bowl.  Whisk together sauce (mayo, lime juice, hot sauce, salt), drizzle over vegetables and stir to combine.  Sprinkle with cilantro.  Enjoy immediately!

From Smitten Kitchen

Lentil Tacos

1.5 c dried brown or green lentils, rinsed and drained

3.5 c chicken or vegetable broth

2 tsp chili powder

1 tsp ground cumin

1/2 tsp salt

1/2 tsp smoked or sweet paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp coarsely ground black pepper

1 c red or green salsa (preferably thick and chunky vs. thin and watery)

12-15 taco shells

Taco toppings of choice: lettuce, chopped tomato, grated cheese, sour cream, cilantro, etc.

In a 6-quart electric pressure cooker, combine the lentils, broth, and seasonings.  Secure the lid and valve and cook on high for 12 minutes.  Let the pressure naturally release for 10 minutes before releasing remaining pressure.  

Drain off any excess liquid, if desired.  Stir in salsa and season to taste with additional salt and pepper, if needed (this is important for flavor!).  Can mash lentils lightly, if desired.  The lentil mixture will thicken a bit if left to sit/keep warm in the pressure cooker.

Serve the warm lentils in taco shells with toppings.

From Mel's Kitchen Cafe

"Dump" Chili

28 oz. ranch style pinto beans, do not drain

14 oz. black beans, rinsed and drained

14 oz. white beans, rinsed and drained

14 oz. tomato sauce

14 oz. diced tomatoes

14 oz. fire roasted tomatoes with green chile

7 oz. chopped green chile

14 oz yellow corn, drained

2 Tbs Mexican spice mix (or taco seasonings)

Optional: 1-2 lbs meat of your choice, cooked

Toppings: shredded cheese, sour cream, green onions, corn chips, rice, fresh tomatoes, etc.

Stope Top Directions: Combine all ingredients in a large pot.  Bring to a simmer over medium low heat, cover with lid and simmer, stirring occasionally for 2-10 hours.

Crock Pot Directions: Combine all ingredients in a large crock pot.  Cook on low for 8-12 hours.

From Barefeet in the Kitchen

Sourdough Bread

Day 1: Feed your starter: 50g, 50g, 50g (original starter, flour, water), let sit 8 hours

Day 2: Mix your levain: 30g starter, 120g warm water, 120g flour; mix in a medium bowl, put a lid on it and leave it on your counter, 10-14 hours

Day 3: Make dough: 270g levain, 520g warm water, 600g unbleached all-purpose flour, 200g white whole wheat flour, 18g salt

Weigh flours into a medium bowl.  Add levain and water in a large bowl, mix well.  Add flours to water mixture and mix thoroughly.  Cover and rest 20-30 minutes.  At this point, it's really helpful if you write out a time sheet of each step so you know what time to do each thing.  Go ahead and weigh your salt, too, while you're at it.

Add salt and mix thoroughly (okay to use water or oil to keep dough from sticking to hands), kneading with fold over knead method, 15-20 times. Place in covered container and let rest for 30 minutes.

First fold using letter fold method.  Cover and rest 30 minutes.  (*Using a wet cookie sheet, pat the dough down and stretch it to fill the cookie sheet, then fold in thirds across the sides, then in thirds top to bottom.)

Second fold using letter fold method.  Cover and rest 30 minutes.

Third fold using letter fold method.  Cover and rest 30 minutes.

Fourth fold using letter fold method.  Cover and rest 60-90 minutes.  (Dough should be billowy)

Divide dough into two pieces.  Shape each loaf into a ball, cover and rest for 20-30 minutes.

Line a banneton (or large-ish bowl) with a cotton or linen towel and sprinkle with flour.  Shape dough into final shape and place dough seam side up in banneton.  Place banneton in a plastic bag, seal, and let rise for 60 minutes.  Refrigerate for 8-16 hours.

Day 4: Baking Day  45 minutes before baking, heat up oven with Dutch oven inside to 500 F.  Remove loaves from fridge just before baking.  

After 45 minutes of pre-heating reduce heat to 450 F.  Tip the loaf onto parchment paper, score, and place into hot Dutch oven, replace lid, and bake 20 minutes.  Remove lid and bake an additional 10-15 minutes.  Turn out finished loaf onto a wire rack or cutting board.

Try to let it cool before you eat it.  (Hint: that's not possible!)

From Lorraine Hansen

Black Bean and Mango Quinoa Salad

2 c cooked and cooled quinoa (2/3 c dry quinoa)

14 oz. can black beans, rinsed and drained

1-2 medium mango, peeled & diced

1 pepper, diced

4-5 diced tomatoes

6 green onions, thinly sliced

1 handful chopped cilantro (about 1/2 c)

1/4 c red wine vinegar

3 Tbs olive oil

1-2 Tbs lime juice

freshly cracked pepper

*To cook 1 c quinoa, lightly grease the inside of your instant pot.  Rinse quinoa in a fine mesh strainer with cool water and drain.  Dump quinoa in the instant pot, add 1.25 c water or broth and 1/2 tsp salt (less if using broth) and stir.  Secure lid and set valve to seal, cook on high for 3 minutes.  Quick release immediately and fluff the quinoa with a spoon and allow to cool.

Placed cooked quinoa in a large bowl.  Add mango, pepper, green onion, tomato, black beans, and cilantro.

In a small bowl, combine vinegar, olive oil, lime juice.  Whisk until smooth and pour on top of salad.  Toss to combine and add salt and pepper to taste.  Chill for at least one hour before serving.

You can eat this on a bed of lettuce or with chips, or just plain.  

From Our Best Bites

Street Corn Pasta Salad

8 oz. ditalini pasta

4 ears of corn, kernels removed (no need to cook!)

1/4 c red onion, finely chopped

1/4 c cotija cheese, crumbled or sliced thin (queso fresco works, too)

2 Tbs fresh cilantro, chopped small

Dressing:

3/4 c mayonnaise

1-3 Tbs Cholula hot sauce

2-3 Tbs lime juice

1 tsp sugar

1/2-1 tsp kosher salt

1/2 tsp pepper

1/4 tsp red chili powder

Cook the pasta according to package directions, adding a generous tablespoon or so of kosher salt to the water.  When the pasta is done, drain into a colander and rinse with cold water to prevent further cooking.

In a large mixing bowl, stir together the dressing ingredients, then add the pasta, corn, and red onion.  Sprinkle with cotija and cilantro.  Taste and add salt if needed.

Serve immediately or refrigerate until ready to serve.

From Barefeet in the Kitchen

Coconut Curry Ramen

4-5 c frozen stir fry vegetables

5 packages instant ramen 

2 cans coconut milk

3 heaping-ish tsp curry powder (or more)

Put the vegetables in a large pot of water and bring to a boil.  Add the ramen noodles and boil for 3 minutes.  Drain most of the water, then add coconut milk, ramen season packets, and curry powder.  Heat and stir to combine.

Modified slightly from Budget Bytes

No Knead Peasant Bread

4 c flour

1/2 Tbs salt

2 tsp sugar

1 Tbs yeast

2 c warm water

Soften yeast in water with the sugar for 5 minutes.  Whisk together flour and salt in a large bowl.  Add yeast mixture and mix with a rubber spatula or wooden spoon until the ingredients form a shaggy, sticky ball and no dry streaks remain.

Cover bowl and let the dough rise until doubled, about 1-1.5 hours.

Place an oven rack in the center of the oven.  Preheat oven to 425.  Generously grease a 9-inch pie plate (or an 8.5 X 4.5 inch loaf pan) with cooking spreay.

Scrape dough away from the sides of the bowl with a rubber spatula, forming a rough ball in the center of the bowl.  Lightly grease your hands and shape the dough into a circle loaf shape, tucking edges under.  Place in the prepared pan.  It's FINE if the loaf is ugly!

Let dough rest, uncovered, for 15-20 minutes until slightly puffy.

Bake for 15 minutes.  Reduce heat to 375 and continue baking for another 15-20 minutes or until golden.

From Mel's Kitchen Cafe

Minestrone Soup

1 Tbs olive oil

1/2 c finely chopped onion

3/4 c chopped celery (about 2-3 ribs)

3/4 - 1 c chopped carrots (about 2-3 carrots)

1 small zucchini, quartered and chopped

1 1/2 c frozen green beans

3 garlic cloves, finely minced

1 tsp dried basil

1 tsp salt

1/2 tsp dried oregano

1/4 tsp black pepper

28 oz. crushed tomatoes

6 c chicken broth (can use vegetable broth!)

15 oz. white beans, rinsed and drained

1 c small pasta (shells, ditalini, or elbow would all work)

Parmesan cheese, as garnish

Baguettes, just because!

In a large 6-quart pot, heat the olive oil over medium heat and add the onion, celery, carrots, and zucchini.  Cook, stirring occasionally, until the onions start to soften, 4-5 minutes.

Add the green beans, garlic, basil, salt, oregano, and pepper.  Cook for another minute or so, stirring often.

Stir in the crushed tomatoes and chicken broth.  Bring soup to a simmer and cook for 8-10 minutes or until the vegetables have softened a bit.

Stir in the beans and pasta and cook for 10-11 minutes or until the pasta and vegetables are tender.

Serve with Parmesan cheese.

From Mel's Kitchen Cafe

Red Coconut Curry Noodles

4 c chicken or vegetable broth
16 oz. fettuccine noodles, broken in half
1 can coconut milk (light or regular)
1/4 c sweet Thai chili sauce
1 Tbs ginger
1 Tbs red curry paste
3 cloves garlic, minced
1 tsp kosher salt
Chopped/sliced veggies: carrots, broccoli, bell pepper, zucchini, whatever
Chopped cilantro (optional)
Chopped peanuts (optional)


Pour two cups of broth into the bottom of a pressure cooker.  Layer the noodles on top in alternating criss-cross pattern.  Pour remaining broth on top.

Whisk together coconut milk, Thai chili sauce, ginger, red curry paste, garlic and salt.  Pour this mixture into the pressure cooker.  Do not stir.  


Secure lid, seal valve, and set to cook on high for 5 minutes.  Quick release the pressure, then stir noodles up so they'll stop clumping together.  Add the vegetables, close the pressure cooker and let sit for 7 minutes (or more) to let the vegetables steam.  Toss until combined.  Serve with fresh cilantro and chopped peanuts.



From Mel's Kitchen Cafe

German Potato Salad

2 lbs red potatoes
1 tsp salt (to boil with the potatoes)
12 oz. bacon
1/3 c apple cider vinegar
3 Tbs sugar
1 Tbs Dijon mustard
1/2 tsp salt
pepper
1 Tbs garlic
fresh parsley

Cut potatoes in half and cover with cold water.  Bring to boil and add salt.  Simmer 15-20 minutes. Drain and let steam dry.  Cook bacon and remove to a plate.  To the grease, slowly add vinegar, sugar, mustard, salt and pepper.  Bring to a simmer and stir in garlic.  Remove from heat and toss in potatoes.  Mix until liquid is absorbed.  Add bacon and parsley.  Serve hot or warm.


From Rachael Aveytua

Mongolian Beef

8 oz. rice noodles (cooked, drained, rinsed according to package directions)

1/2 c low sodium soy sauce
1/3 c brown sugar
2 tbs water
2 tbs chili paste
1/4 tsp crushed red pepper flakes
1 lb. flank steak sliced as thinly as possible
1/2 tbs olive oil or coconut oil
1/2 tsp salt (divided)
1/4 tsp pepper
1 tbs finely minced ginger
3 large garlic cloves, minced
5 green onions, green parts sliced into 1-inch pieces, white parts sliced very thin
3-4 cup very thinly sliced green cabbage (or coleslaw mix)


Prepare rice noodles according to package directions.  Stir together soy sauce, sugar, water, chili paste, and pepper flakes.  Set sauce aside.

Heat 1 tsp oil in a large nonstick skillet over high heat.  Add half the beef to the skillet, toss in the oil and spread across the pan.  Season lightly with salt and pepper.  Let cook for 30 seconds, without touching it, stir, and spread across the pan again.  Let the meat cook an additional 30-45 seconds and remove it to a plate.  Add remaining oil to the pan and repeat.

Add 1/2 tbs oil to the hot skillet over medium high, then add the ginger, garlic, and green onions.  Saute for about 1 minute, until fragrant.  Add the sauce and bring to a boil.  Simmer for about 2 minutes, until just barely reduced (this is NOT a thick sauce!).  Add the cabbage, toss to coat, and slightly wilt, about 30 seconds.  Add the beef back to the skillet and toss to coat everything.  Finally, add the noodles and toss once more.


From Barefeet in the Kitchen

Pulled Pork

Pork tenderloin (if it's from Costco, just use half)
12 oz. Root Beer
18 oz. bottle of your favorite barbecue sauce
Hamburger buns


Nestle pork loin into slow cooker, pour root beer over and cook on low 6-7 hours.  Once cooked through, drain extra liquid and shred pork with two forks.  Stir in as much BBQ sauce as desired, serve on buns.


From AllRecipes

One Pot American Goulash

1 Tbs olive oil
1 medium onion
4 cloves garlic
2 bell peppers
1 lb. ground beef
1/2 c red wine (or beef broth)
28 oz. diced tomatoes
15 oz. tomato sauce
2 Tbs soy sauce
2 whole bay leaves
1/2 tsp oregano
1/2 tsp basil
1/4 tsp red pepper flakes
1/2 c water
2 c elbow macaroni
salt to taste

Dice the onion and mince the garlic.  Saute both in a large soup pot with the olive oil over medium heat until the onions are translucent.  While the onion and garlic are saute-ing, dice the bell peppers, then add them to the pot and continue to saute for about two more minutes.

Add the ground beef to the pot and continue to saute over medium until the beef is cooked through.  Add the red wine to the pot and stir to dissolve any browned bits off the bottom of the pot.

Add the diced tomatoes (with juices), tomato sauce, soy sauce, bay leaves, oregano, basil, red pepper flakes, and water to the pot.  Stir to combine, place a lid on the pot, and allow it to come up to a boil.  Once boiling, turn it down to low, and let the sauce simmer for 30 minutes with the lid on, stirring occasionally.

After the sauce is done simmering, add the macaroni and stir to combine.  Continue to let the macaroni simmer in the sauce, with the lid on, stirring occasionally, until the pasta is tender (about 10-12 minutes).  Add salt to taste, remove bay leaves, and serve!


From Budget Bytes

Spanish Chickpeas and Rice

1 Tbs olive oil
1 c uncooked rice
1 tsp paprika
1/2 tsp cumin
1/4 tsp oregano
1/8 tsp cayenne pepper
1/4 tsp onion powder
1/4 tsp garlic powder
freshly cracked pepper
15 oz. can chickpeas, drained
15 oz. petite diced tomatoes, with juices
6 oz. jar quartered artichoke hearts, drained
1 c vegetable broth


Combine olive oil, rice, spices in the bowl of the rice cooker (or instant pot).  Stir until the rice is coated in oil and spices.

Add chickpeas, tomatoes, artichoke hearts, and vegetable broth.  Give everything a brief stir, then close the rice cooker and turn it onto the basic setting (or, for the Instant Pot, the "rice" setting).

Let the rice cooker cook until finished.  Let it rest for at least 5 minutes after cooking, then open and gently fluff the rice to make sure everything is evenly mixed.


From Budget Bytes

Crockpot Ham

7-8 lb bone-in spiral-cut ham
1 c dark brown sugar
1/2 c real maple syrup
2 c pineapple juice

Use a 6-7 quart slow cooker.  Unwrap ham and discard flavor packet.  Place the ham into your stoneware, flat side down (remove that weird plastic thing).  Rub sugar on all sides.  Pour maple syrup and juices over the ham.  If desired, use toothpicks to fix pineapple slices to ham.  Cover and cook on low for about 5 hours.  The ham is already cooked, so you're just heating it and allowing the juices to permeate.

If possible, baste ham with collected juice from the bottom of the crock pot an hour or so before serving.  When cooking is done, remove carefully and let it rest on a cutting board for 15-20 minutes before carving.


From Stephanie O'Dea

Thai Mango Red Curry

Coconut Mango Sauce:
1 can coconut milk (light or regular is fine)
1/2 c chicken broth
1 large mango, peeled and pit removed
1 Tbs soy sauce
1 Tbs cornstarch

Chicken Curry:
1 Tbs olive oil
1/2 c finely chopped onion
3 garlic cloves, minced
1 Tbs fresh ginger
1 1/2 to 2 lbs chicken breasts, cut into bite-size pieces
1 Tbs red curry paste
1 Tbs curry powder
1/4 tsp salt
pinch of pepper
zest from 1 lime
Fresh cilantro garnish

Rice


For the sauce, blend all the ingredients together.

Then, in a large skillet, heat the oil and saute the onion, garlic, and ginger until the onion is soft.  Pat the chicken pieces dry and add to the skillet.  Cook, stirring often, until they are white on all sides, but isn't cooked all the way through, 1-2 minutes.  Add the curry paste, curry powder, salt, and pepper and cook, stirring constantly, until the mixture is fragrant, 1-2 minutes.  Add the sauce and stir well.  Bring to a simmer, stirring often to make sure the curry paste and powder are full dissolved.  Simmer for 10-12 minutes, watching to make sure it doesn't burn.  Stir in the lime zest and sprinkle with cilantro.  Serve over rice.


From Mel's Kitchen Cafe

Instant Pot Chicken Breasts

6 chicken breasts, fresh or frozen
3/4 c water
3 garlic cloves, minced
1 Tbs chili powder
1 tsp cumin
1 tsp oregano
1 tsp salt
1/2 tsp pepper


Add all ingredients to your pressure cooker, lock the lid and set the valve to closed.  Set the timer for 10 minutes.  When finished cooking, let the pressure naturally release for 10 minutes.  Release the rest of the pressure using "quick release."  Use two forks to shred the chicken, use in anything you want!


From Jennifer Banz

marvel