Author: Lia Fireheart

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Lemon Garlic Cabbage Wedges

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Lemon Garlic Cabbage Wedges

Ingredients

  • 1 medium head green cabbage

  • 2 tablespoons extra-virgin olive oil

  • 1 1/2 teaspoons grated lemon zest

  • 1 tablespoon lemon juice

  • 1/4 teaspoon salt

  • 5 tablespoons unsalted butter

  • 2 teaspoons grated garlic

  • 1 teaspoon garlic salt

  • 1 teaspoon salt-free lemon-pepper seasoning

  • 1/2 teaspoon crushed red pepper

  • Chopped fresh flat-leaf parsley for garnish (optional)

  • Lemon wedges for serving (optional)

Directions

  • Line a large rimmed baking sheet with foil; place in oven. Preheat the oven to 400°F. Remove any wilted or damaged leaves from cabbage. Cut the cabbage into 8 (1 1/4-inch) wedges, leaving the root end intact to help the wedges stay together.
  • Brush both sides of the cabbage wedges with oil and lemon juice; sprinkle with salt.
  • Remove the baking sheet from the oven; arrange the cabbage wedges on it in a single layer. Roast until tender and slightly browned, 40 to 45 minutes, flipping halfway through.
  • Melt butter in a small saucepan over medium heat, about 1 minute. Stir in lemon zest, garlic, garlic salt and lemon-pepper. Spoon or brush the mixture evenly over both sides of the roasted cabbage (about 1 1/2 teaspoons per side). Return the cabbage wedges to the oven; roast for 5 minutes more.
  • Sprinkle crushed red pepper evenly over the cabbage wedges. Garnish with parsley and serve with lemon wedges, if desired.

Notes

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Root Veggie Chips

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Root Veggie Chips

Ingredients

  • 1 large carrot, trimmed

  • 1 large parsnip, trimmed

  • 1 sweet potato

  • 1 Yukon Gold potato

  • 1 large beet

  • Canola oil, for frying

  • Seasoning Mix

  • 2 teaspoons kosher salt

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon onion powder

Directions

  • Peel the vegetables.
  • Using a mandoline, a food processor fitted with the 2 mm slicing blade, or a sharp knife, cut the vegetables into very thin slices (1/16-inch thick).
  • Fill a large bowl with ice water and transfer the carrot, parsnip, sweet potato, and Yukon gold potato to the ice water. Fill a small bowl with ice water and transfer the beet slices to the smaller bowl of water. Let the vegetables sit in the water for 30 minutes.
  • Line 2 baking sheets with several layers of paper towels. Drain the vegetables and arrange them in a single layer on the towels. Pat the vegetables to remove any excess water.
  • Preheat the oven to 200 F.
  • Line 2 plates with paper towels.
  • Heat 3 inches of oil in a heavy-bottomed Dutch oven over medium-high heat until it reaches 350 F using a deep-frying thermometer. This will take about 8 to 10 minutes.
  • Add about 1/2 cup of vegetable slices to the oil and fry until crisp and golden brown, about 2 minutes.
  • Remove the vegetables to the paper towels to drain.
  • Remove the paper towels from the baking sheets and spread the fried vegetable chips in a single layer on the sheets. Place in the oven to keep warm.
  • Repeat with the remaining vegetables in batches, making sure to maintain the oil temperature of 350 F.
  • Make the seasoning mix: In a small bowl, combine the salt, garlic powder, and onion powder.
  • Put the warm chips in a large bowl, add the seasoning mixture, and toss lightly.

Notes

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Baked Falafel Sandwiches

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Baked Falafel Sandwiches

Ingredients

  • 1 tbsp. extra-virgin olive oil, plus more for baking sheet

  • 1 (15-oz.) can chickpeas, drained, rinsed, and dried well

  • 1 c. fresh cilantro leaves and tender stems

  • 1/2 medium yellow onion, chopped

  • 2 tbsp. all-purpose flour

  • 4 garlic cloves, roughly chopped

  • 1 tbsp. ground cumin

  • 2 tsp. ground coriander

  • 1 tsp. kosher salt

  • 1 tsp. lemon juice

  • 1/2 tsp. ground cayenne

  • 1/4 tsp. ground cinnamon

  • 1/4 tsp. baking soda

  • Roasted Red Pepper Salad

  • 2 bell peppers (red, orange, or yellow), cut into ¾” strips

  • 1/2 medium yellow onion, cut into ½” wedges

  • 1 tbsp. extra-virgin olive oil

  • Kosher salt

  • Freshly ground black pepper

  • 1 c. cilantro leaves and tender stems, roughly chopped

  • 1/4 c. cornichons or dill pickle slices

  • 1 tsp. lemon juice

  • Tahini Sauce

  • 1/4 c. tahini

  • 1/4 c. water

  • 2 tbsp. lemon juice

  • 1 clove garlic, grated or finely minced

  • Kosher salt

  • Serving

  • 4 pitas, warmed

Directions

  • Preheat oven to 425° and brush a baking sheet with about 2 teaspoons olive oil.
  • Make falafel: Add all falafel ingredients to a food processor and pulse until coarsely ground, scraping down sides of bowl with a spatula and reprocessing as needed to make sure everything is combined. Don’t overprocess–you are looking for a bit of texture.
  • Use your hands, form mixture into 16 heaping tablespoon-sized balls and place on baking sheet.
  • Roast vegetables: On a separate baking sheet, toss peppers and onions with 1 tablespoon oil and season with salt and pepper.
  • Bake falafel and vegetables for 10 minutes, then remove from oven. Use a spatula to flip each falafel, and stir peppers. Return to oven until falafel are golden on both sides and peppers and onions are tender, 10 to 15 minutes more. Let falafel cool at least 5 minutes before removing from baking sheet.
  • Meanwhile, make tahini sauce: In a medium bowl, whisk together all tahini sauce ingredients and season to taste with salt.
  • Make roasted pepper salad: Add cilantro, pickles, and lemon juice to baking sheet with roasted vegetables and toss to combine.
  • Build sandwiches: To serve: Cut off the top ⅕ of each pita and spread a thin layer of tahini sauce on the inside of each. Divide salad and falafel evenly between sandwiches.

Notes

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Black Bean Soup

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Black Bean Soup

Ingredients

  • 2 tbsp. extra-virgin olive oil

  • 1 medium red onion, finely chopped

  • 1 jalapeño, minced

  • 2 cloves garlic, minced

  • 1 tbsp. tomato paste

  • kosher salt

  • Freshly ground black pepper

  • 1/2 tsp. ground cumin

  • 1 tsp. chili powder

  • 3 (15-oz.) cans black beans, drained

  • 3 c. low-sodium chicken or vegetable broth, plus more as needed

  • 1 bay leaf

  • Sour cream, for garnish

  • Sliced avocado, for garnish

  • Chopped fresh cilantro, for garnish

  • Lime wedges, for serving (optional)

Directions

  • In a large pot over medium heat, heat oil. Add onion and cook until soft and translucent, about 5 minutes. Add jalapeños and garlic and cook until fragrant, about 2 minutes. Add tomato paste, stir to coat vegetables, and cook about a minute more. Season with salt, pepper, cumin, and chili powder and stir to coat.
  • Add black beans and broth. Stir soup, add bay leaf, and bring to a boil. Immediately reduce to a simmer and let simmer until slightly reduced and thickened, 15 to 20 minutes. (If a thinner soup is desired, add more broth as needed.)
  • Remove bay leaf and let cool slightly. Using an immersion blender or food processor, blend soup to desired consistency.
  • Serve with a dollop of sour cream, sliced avocado, and cilantro.

Notes

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Cauliaflower Tacos

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Cauliaflower Tacos

Ingredients

  • 1/3 c. neutral oil

  • 2 tsp. chili powder

  • 1 tsp. garlic powder

  • 1 tsp. paprika

  • 1/2 tsp. dried oregano

  • 1/2 tsp. ground cumin

  • 2 1/2 tsp. kosher salt, divided

  • 1 large head cauliflower, cut into 2″ florets

  • 1/2 c. sour cream

  • 3 tbsp. fresh lime juice, divided

  • 1 c. finely sliced red cabbage

  • 1 c. finely sliced white cabbage

  • 1/4 small red onion, thinly sliced

  • 1/4 c. chopped fresh cilantro, plus more for serving

  • 8 small corn tortillas, warmed

  • Lime wedges, for serving

Directions

  • Place a rack in center of oven; preheat to 425°. In a large bowl, whisk oil, chili powder, garlic powder, paprika, oregano, cumin, and 1 1/2 teaspoons salt. Add cauliflower and toss to coat. Arrange cauliflower cut side down on a foil-lined baking sheet.
  • Roast cauliflower until tender in the center and deeply browned on the bottom, 25 to 30 minutes. Let cool 5 minutes on sheet.
  • Meanwhile, in a small bowl, stir sour cream, 1 tablespoon lime juice, and 1/2 teaspoon salt. Cover and refrigerate until ready to use.
  • In a medium bowl, toss cabbages, onion, 1/4 cup cilantro, and remaining 2 tablespoons lime juice and 1/2 teaspoon salt. Set aside at room temperature until ready to use.
  • To serve, fill each tortilla with a handful of slaw. Top with 3 to 4 pieces cauliflower and drizzle with crema. Top with more cilantro. Serve with lime wedges alongside.

Notes

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Slow Cooker Salsa Chicken

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Slow Cooker Salsa Chicken

Ingredients

  • 4 boneless skinless chicken breasts

  • 2 tsp. taco seasoning mix

  • 2 c. chunky red salsa

  • Lime wedges, for serving

Directions

  • Arrange chicken breast in slow cooker. Sprinkle all over with taco seasoning mix. Pour 1 cup of the salsa over seasoned chicken. Cover and cook on high for 3 hours (or low for 6-8 hours).
  • Use two forks to shred the chicken. Add remaining cup of salsa and toss to coat.

Notes

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Chocolate Marshmallow Cookies

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Chocolate Marshmallow Cookies

Ingredients

  • 1/2 cup unsalted butter, room temperature

  • 1/3 cup brown sugar

  • 1/3 cup granulated sugar

  • 1 egg, room temperature

  • 1 1/3 cups all purpose flour

  • 1/2 teaspoon espresso powder

  • 1/3 cup cocoa powder

  • 1/2 teaspoon baking soda

  • 1 teaspoon vanilla

  • 1/2 teaspoon salt

  • 1 cup chocolate chips

  • 1/2 cup marshmallow fluff

Directions

  • Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
  • In a stand mixer fit with paddle attachment, cream the butter and sugars together until the mixture becomes light and airy, about 2 minutes. Scrape down the bowl and add in the egg and vanilla, beating until well combined.
  • In another bowl, sift together the flour, cocoa powder, espresso powder, baking soda, and salt. Next, add the dry ingredients into the butter mixture, stirring until just combined. Gently fold in the chocolate chips, being careful not to over mix the dough.
  • Spoon about 1/4 of the fluff into the batter and fold once or twice. You fluff will get marbled and incorporate into the dough when you scoop the cookies out, so you want to make sure not to over mix the fluff in. Use a large cookie scoop to scoop out about 1 inch cookie dough spheres around the areas of the dough that has fluff in it. Place the cookies on the prepared cookie sheet about 2 inches apart. Continue to add in the marshmallow fluff in increments every few cookies to make sure each cookie has a good amount of fluff without over incorporating the fluff. Bake for 10-12 minutes, being sure to keep an eye on the bake as every oven is different. The key is a soft center, but a firmer edge. Let cool on a rack for 10 minutes before serving.

Notes

  • The recipe has you add marshmallow fluff as you scoop. I think this is a pain. So instead I transfer the dough from the mixer bowl into another bowl in layers and add the fluff to the new bowl a few tablespoons at a time. Then I use a cookie scoop to portion the dough so the marshmallow stays streaky.
  • recipe from Broma Bakery
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40-Minute Hamburger Buns

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40-Minute Hamburger Buns

Ingredients

  • 2 tablespoons active dry yeast

  • 1 cup plus 2 tablespoons warm water (110° to 115°)

  • 1/3 cup canola oil

  • 1/4 cup sugar

  • 1 large egg, room temperature

  • 1 teaspoon salt

  • 3 to 3-1/2 cups all-purpose flour

Directions

  • In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets. Preheat oven to 425°.
  • Cover and let rest for 10 minutes. Bake until golden brown, 8-12 minutes. Remove from pans to wire racks to cool.

Notes

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One-Pan Chicken and Quinoa

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One-Pan Chicken and Quinoa

Ingredients

  • 2 lb. (about 6) boneless, skinless chicken thighs

  • 1 tsp. chili powder

  • Kosher salt

  • Freshly ground black pepper

  • 1 tbsp. extra-virgin olive oil

  • 1 small yellow onion, chopped

  • 1 poblano pepper, seeded and chopped

  • 3 cloves garlic, minced

  • 1 tbsp. tomato paste

  • 1 c. low-sodium chicken broth

  • 1 (14-oz.) can fire-roasted diced tomatoes

  • 1 (14-oz.) can black beans, drained and rinsed

  • 1 c. frozen corn, thawed

  • 1 c. dry quinoa

  • 1 tsp. cumin

  • 1 tsp. dried oregano

  • 1/4 tsp. cayenne pepper

  • Juice of 1 lime

  • 1/4 c. freshly chopped cilantro

  • 1 avocado, sliced, for serving

  • Sour cream, for serving

  • Lime wedges, for serving

Directions

  • Season chicken thighs all over with chili powder, salt, and pepper.
  • In a large skillet over medium-high heat, heat oil. Add chicken and cook until golden, about 4 minutes per side. Remove chicken from skillet and place on a plate.
  • Reduce heat to medium and add onion and poblano pepper. Cook until soft, about 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add tomato paste and stir to coat veggies.
  • Pour in broth and scrape up any bits from the bottom of pan. Add tomatoes, beans, corn, and quinoa. Stir in cumin, oregano, and cayenne and season with salt and pepper. Return thighs to skillet. Bring mixture to a boil, then reduce heat and cook, covered, 20 minutes. Remove lid and continue cooking, uncovered, until quinoa is tender and chicken is cooked through, 10 to 15 minutes more.
  • Remove chicken from skillet, then stir in cilantro and lime juice.
  • Serve quinoa with chicken, avocado, sour cream, and lime wedges.

Notes

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Mixed Veggie Stir Fry

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Mixed Veggie Stir Fry

Ingredients

  • 3 cups chopped zucchini

  • 1 cups chopped onion

  • 3/4 cup frozen yellow corn or cut off the cob

  • 3/4 cup poblano peppers

  • 3/4 T taco seasoning mix

  • Salt to taste

  • 1 T olive oil

Directions

  • Heat oil in a sauce pan over medium high heat until hot
  • Add onions and cook for 2 minutes
  • Add peppers and cook an additional minute
  • Add zucchini and corn and cook for 5 minutes, covered.
  • Add taco seasoning mix and salt to taste
  • Cook 1 more minute.

Notes