No matter how much you love to cook (and especially if you don't!) preparing a home cooked, nourishing meal every day is a big ask! Luckily, there are lots of shortcuts for making these kinds of meals a staple for you and your family.
Today I am featuring one of my favorite tips- make a double batch when you cook, and freeze some for later! This strategy works better for certain recipes, and these two are particularly good. Pozole is a Mexican delicious stew and it's on my family recipe rotations once a month. It's also our New Years tradition, but you can enjoy it any time. Add your own variations of thickness and toppings. If you don't have time to make the tomatillo base (another great freeze for later candidate), substitute chili powder. It will change the taste, but it will still be delicious. Soupa Toscana is another of my go to meals. My daughter never complains when I make soup, and she loves to add a grilled cheese sandwich on the side. You can use the pressure cooker or instant pot for both of these recipes. If you don't have one of these, do yourself a favor and get one! It cuts down cooking time by more than half, even 3 or 4 times, depending on what you're making. I have definitely been saved by my pressure cooker on more than one occasion. No dinner planned- no worries- you can cook frozen chicken in under 30 minutes. Dinner, done! Prep Time 15 minutes
Cook Time 25 minutes Total Time 40 minutes Servings 6 servings - makes a great side dish Author Michaela Vais Ingredients
Calories: 293kcal | Carbohydrates: 31g | Protein: 11g | Fat: 15g | Saturated Fat: 12g | Sodium: 452mg | Potassium: 733mg | Fiber: 12g | Sugar: 4g | Vitamin A: 1245IU | Vitamin C: 20mg | Calcium: 72mg | Iron: 6.1mg I used these two recipes to create this dish: https://veggiedesserts.com/red-lentil-dahl/ https://www.noracooks.com/red-lentil-dahl/ By Maria Lichty
https://www.twopeasandtheirpod.com/greek-quinoa-salad/#wprm-recipe-container-41754 6 servings 5 minutes to assemble Make it a meal by adding chicken, tuna, or steak For the salad:
For the dressing:
I recently made this chili and loved it. I substituted ground turkey for beef. It's even better after a couple of days when the flavours have developed.
https://www.bonappetit.com/recipe/beef-and-bean-chili Here is the recipe, from Ralph S Great Divide Indianapolis IN Makes 6 Servings Ingredients: 1 tablespoon olive oil 2 large red onions, chopped 5 tablespoons chopped jalapeño chilies with seeds 8 garlic cloves, chopped 2 1/3 pounds ground beef (15% fat) 1/4 cup chili powder 2 tablespoons ground cumin 1 teaspoon sweet paprika 1 x 28-ounce can diced tomatoes in juice 2 x 15 1/4-ounce cans kidney beans, drained 1 x 14-ounce can beef broth Sour cream Grated cheddar cheese Chopped green onions Chopped fresh cilantro Preparation: Step 1 Heat oil in heavy large pot over medium-high heat. Add onions; sauté until brown, about 6 minutes. Add jalapeños and garlic; sauté 1 minute. Add beef; sauté until brown, breaking up with back of fork, about 5 minutes. Add chili powder, cumin, and paprika, then mix in tomatoes with juices, beans, and broth; bring to boil. Reduce heat and simmer until chili thickens and flavors blend, stirring occasionally, about 45 minutes. Skim any fat from surface of chili. DO AHEAD Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing, stirring occasionally. Step 2 Ladle chili into bowls. Serve, passing bowls of sour cream, grated cheese, green onions, and cilantro separately. Sushi Bundt Cake
This is a fun, easy to make, colorful, and healthy dish. My daughter and I enjoyed putting together this sushi "cake" almost as much as we enjoyed eating it! INGREDIENTS: • 1.5 cup uncooked calrose rice (made in rice cooker or cooked to package instructions). • 3 tbsp rice vinegar. • 1 tbsp sugar. • 2 tbsp black sesame seeds. • pinch of salt. • 7 oz bluefin tuna. • 7 oz salmon. • 1/4 cup + 1 tbsp japanese mayo. • 3 tbsp sriracha. • 2 tsp tamari (plus more for the sauce). • 2 serranos (one sliced and one finely chopped). • 3 scallions (chopped, separate white and green part). • 2 tsp sesame oil. • 1 english cucumber (thinly sliced). • 2 avocados (sliced). • 1/2 orange. • 1/2 lemon. • shichimi togarashi. • toasted nori. DIRECTIONS: 1. Mix the rice vinegar, sugar and pinch of salt. Add it to your cooked rice with the sesame seeds and let completely cool. Preferably overnight. 2. Chop the salmon and tuna. Add to a bowl with the japanese mayo, sriracha, sesame oil, tamari and green part of the scallions. 3. Assemble the bundt: starting with the rice on the bottom, add in cucumber, spicy tuna mixture and avocado, press in the rest of the rice. Using a plate, flip it over. 4. Mix the white part of scallions, chopped serranos, orange and lemon juice. Add tamari to taste. 5. Top the bundt with nori pieces, togarashi and serrano slices. https://foodmymuse.com/recipes/sushi-bundt-cake |
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