Mighty Bowls of Goodness, Dinner-Style

Mighty Bowl of Goodness
This colorful one-dish meal will become a new favorite.

Ingredients

• 1 cup quinoa
• 1 cup Green Lentils or Mung Beans
• 1 bunch kale, stemmed, chopped and steamed or 1 head broccoli, cut into florets and steamed
• Choice of grilled tofu, chicken or salmon
• 1 avocado, cut into wedges
• Mike's All Purpose Seasoning "Original Recipe"
• 1 lemon, cut into wedges

Cook quinoa and lentils or mung beans separately according to package instructions. Divide quinoa among four bowls. Top with lentils, kale or broccoli and your choice of tofu, chicken or salmon. Garnish with avocado. Serve at the table with Mike's seasoning and lemon wedges.

Tempeh Curry

Tempeh Curry
Tempeh absorbs the rich spices and coconut milk in this simple curry. Cook the rice and steam the tempeh while prepping your other ingredients and it will come together quickly.

Ingredients

• 1 cup long-grain brown rice
• 2 cups water
• 1 (8 oz) package tempeh
• 1 1/2 cup low-sodium vegetable broth
• 1 medium yellow onion, chopped
• 2 cloves garlic, finely chopped
• 1 Tbsp freshly grated ginger
• 1 Tbsp ground curry powder
• 2 tsp ground cumin
• 1 (13.5 oz) can light coconut milk
• 1 large sweet potato, peeled and cut into 1/2-inch chunks
• 1/2 lb green beans, trimmed and cut into 1-inch pieces
• 1/4 cup chopped cilantro, divided
• 1/4 tsp sea salt

Bring rice and water to a boil in a medium saucepan. Reduce heat to low, cover pot and simmer until liquid is completely absorbed and rice is just tender, about 40 minutes. Meanwhile, arrange steamer basket in a pot. Add enough water just to reach bottom of basket. Bring to a boil. Cut tempeh in half and place in the steamer basket. Reduce heat to medium low, cover and steam about 15 minutes or until tender. Remove tempeh and set aside until cool enough to handle. Cut tempeh into 1/2-inch cubes.

Bring 1/2 cup broth to a simmer in a large deep skillet over medium-high heat. Add onion, garlic and ginger and cook 5 minutes or until onion is translucent and tender, stirring occasionally. Stir in curry and cumin and cook for 1 minute. Add coconut milk, potatoes, tempeh and remaining 1 cup broth. Bring to a boil. Reduce heat to medium low, cover and cook 10 minutes. Stir in green beans and return to a simmer, uncovered. Cook about 5 minutes longer or until potatoes and green beans are tender. Stir in 3 tablespoons cilantro and salt. To serve, spoon curry over rice and garnish with remaining 1 tablespoon cilantro.

Eggplant Bolognese

Eggplant Bolognese
*Batch Cooking Recipe*
The flavor of this hearty sauce is as equally tasty over cooked whole grains or spaghetti squash as it is over pasta. The sauce freezes well for quick weeknight meals.

Ingredients

• 1 cup dry red wine
• 1 medium onion, chopped
• 2 carrots, chopped
• 1 stalk celery, chopped
• 3 cloves garlic, minced
• 1 medium eggplant (about 1 pound), peeled and chopped
• 12 ounces button or cremini mushrooms, chopped
• 2 teaspoons chopped fresh rosemary
• 3 tablespoons no-salt-added tomato paste
• 1 (28 ounce) can no-salt-added crushed or diced tomatoes
• 1 1/2 cup low-sodium vegetable broth
• 1/4 teaspoon freshly ground black pepper
• 2/3 cup plain unsweetened almond milk
• 3 tablespoons chopped fresh basil, divided
• 1 pound whole wheat or other whole grain pasta

Bring red wine to a simmer in a large pot over medium heat. Add onion, carrots, celery and garlic and cook , stirring frequently, until onion is translucent and very tender and most of the wine has evaporated, about 10 minutes. Add eggplant, mushrooms and rosemary and cook until vegetables are tender, about 5 to 10 minutes. Stir in tomato paste and cook 1 minute, stirring constantly. Add tomatoes, broth and pepper and bring to a boil, stirring frequently. Reduce heat to medium low and simmer 20 minutes, stirring occasionally. Remove from the heat and stir in almond milk and 2 tablespoons chopped basil.

To serve, cook pasta in boiling water until al dente. Drain thoroughly. Serve sauce over pasta and garnish with remaining basil.

Collard Rolls

Collard Rolls
*Batch Cooking Recipe*
Sturdy collard leaves make excellent nutrient-dense wrappers for a tasty mixture of aduki beans, bell pepper and brown rice.

Ingredients

• 2 bunches collard greens
• 1/3 cup orange juice
• 3 tablespoons tahini
• 1 clove garlic, minced
• 2 cups cooked brown rice
• 1 (15 ounce) can no-salt-added aduki beans, rinsed and drained
• 1 red bell pepper, finely chopped
• 2 teaspoons toasted sesame seeds

Bring a large pot of water to a boil. Remove and discard thick stems from collard greens and place leaves in boiling water. Cook 5 minutes or until just tender. Gently remove leaves from water and drain in a colander. Carefully transfer 12 largest leaves to a baking sheet lined with paper towels. Chop remaining leaves and squeeze to drain excess liquid (you should have about 1 cup chopped leaves).

In a large bowl, whisk together orange juice, tahini and garlic. Add chopped collards, rice, beans, bell pepper and sesame seeds. You will have about 4 cups mixture. Arrange a reserved collard leaf on your work surface and top with 1/3 cup rice filling. Roll up, starting with the large end of the leaf and rolling it over the filling, tucking in the ends, like a burrito. Repeat with remaining leaves and filling and serve.

Sesame Peanut Noodles

Sesame Peanut Noodles

Serve this colorful noodle dish at room temperature or chilled.

Ingredients

• 1 (12 ounce) 100% whole grain soba noodles
• 2 cups snow peas, strings removed
• 2 Tbsp creamy peanut butter or almond butter
• 2 Tbsp rice vinegar
• 1 Tbsp reduced sodium tamari
• 1 Tbsp sesame tahini
• 1/8 tsp crushed red chile pepper
• 1 1/2 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 1 cup sliced green onions
• 3 Tbsp toasted sesame seeds

Cook soba noodles according to package directions. Add snow peas with 1 minute cooking time remaining. Drain noodles and snow peas thoroughly. 

Meanwhile, in a large bowl, whisk together peanut butter, vinegar, tamari, tahini and crushed red pepper. Add a splash of warm water if needed to thin the sauce so it will coat the vegetables and noodles. Add noodles, snow peas, carrots, bell pepper, green onions and sesame seeds. Toss to coat noodles and vegetables thoroughly with sauce. Serve at room temperature or chilled.

Sweet Potatoes, Collards & Beans

Sweet Potatoes, Collards & Beans
*Batch Cooking Recipe*
Tiny red aduki beans deliver a low-fat source of protein and fiber while balancing the flavor of sweet potatoes and bitter greens.

Ingredients

• 2 medium sweet potatoes
• 1 cup vegetable broth, divided
• 4 green onions, sliced and dark green parts reserved for garnish
• 1 red bell pepper, cored, seeded and chopped
• 1 bunch collard greens, thick stems removed and leaves sliced 1-inch wide
• 1 (15 ounce) can no-salt-added aduki beans, rinsed and drained
• 4 teaspoons toasted sunflower seeds
• 1 lime, cut into 4 wedges

Preheat oven to 400°F. Place potatoes on a baking sheet and bake until tender when pierced with a fork, 45 minutes to an hour. Let cool, then peel and cut into 1-inch chunks.

Meanwhile, in a large skillet, bring 1/2 cup broth to a simmer over medium high heat. Add white and light green parts of green onions and red bell pepper and cook about 5 minutes or until onions are translucent. Reduce heat to medium and stir in remaining 1/2 cup broth, collards and beans. Cover and cook 10 to 12 minutes or until collards are wilted and tender, stirring occasionally.

Divide greens between 2 bowls. Top with potatoes, sliced green onions, sunflower seeds and lime wedges and serve.

White Chili

White Chili
Leftover Thanksgiving Turkey

Ingredients

• 1-2 lbs of turkey
• 1 t cumin
• 1 onion
• ¼ t cayenne pepper
• 3 cloves garlic
• 1 t dried basil
• 2 T vegetable oil
• ½ t salt
• 3 cups chicken broth
• 1 c sour cream
• 1 4.5 oz can green chilies
• 1 c shredded Monterey jack
• 3 15 oz can Great Northern beans

Cut turkey into 1 “ cubes and set aside. In the same pot, sauté onion and garlic in vegetable oil until onions are clear. Add the following: chicken broth, green chilies, beans, cumin, red pepper, oregano and salt.

Simmer for ½ hour. Add sour cream and cheese. Continue simmering long enough for cheese to melt – about 15 minutes.

Pork Chops and Rice

Pork Chops and Rice
My Family's Comfort Meal

Ingredients

• 4 c cooked rice (2 c uncooked rice)
• 4 T butter
• 3 boneless pork chops
• 2 ½ c milk
• 2 T vegetable oil
• 2 T flour
• salt and pepper – for taste

Cook rice.

In a large skillet, heat 2 T of vegetable oil over medium heat. Season pork chops with salt and pepper and add to skillet. Brown pork chops until no longer pink and move to a plate.

In a small pot, melt butter. Dissolve flour into milk. Add to pot and simmer for 5 minutes. Stir constantly. Serve over pork chops and rice.

Sweet Potato Casserole

Sweet Potato Casserole

Ingredients

• 2 40 oz cans canned yams – drained and mashed
• 1 t Vanilla extract
• ¼ c butter - melted
• 1 t cinnamon
• 2 eggs - beaten
• ½ c brown sugar
• 1 c sugar
• 1/3 c flour
• ½ t salt
• 1 c pecans - chopped
• ½ c milk
• 3 T butter

Preheat oven to 350 degrees.

In a large bowl, mash yams. Add to yams, ¼ c of melted butter, eggs, white sugar, salt, milk, vanilla and cinnamon. Pour into a medium size baking dish. In a separate bowl. Crumble together brown sugar, flour, pecans and 3 T butter. Crumble on top of yam mixture.

Bake in preheated oven for 35 minutes.

Pumpkin Enchiladas

Pumpkin Enchiladas
Leftover Pumpkin Puree

Ingredients

• 1 sweet onion, thinly sliced
• 2 tablespoons butter
• 1 1/2 cup chicken, cooked and diced
• 1 cup pumpkin puree
• 1 cup heavy cream
• 1 cup chicken broth
• 1 cup Tillamook Pepper Jack cheese, shredded
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. cumin
• Dash of salt & pepper
• 8-12 corn tortillas
• 1 cup Queso Fresco, crumbled

In a saucepan, melt the butter over medium heat, then add the onion slices. Saute until brown and caramelized, about 5 minutes. Add the chicken to the pan, stirring it to mix with the caramelized onions, then remove from the heat.

In a large bowl, whisk together the pumpkin, cream, broth, pepper jack, cinnamon, nutmeg, cumin, salt and pepper. Spoon chicken mixture into the tortilla's, rolling them tightly and placing in a medium-sized greased baking dish. Once all enchiladas have been rolled, spread the pumpkin sauce over the top. Sprinkle generously with Queso Fresco, then bake in an oven preheated to 425-degrees for 20-25 minutes, or just until the tips of the cheese begins to brown.

Pasta Puttanesca

Pasta Puttanesca
Worthy of a Special Occasion

Ingredients

• 3 TBSP olive oil
• 3 or more cloves garlic, lightly smashed and peeled
• 6-8 oz of chicken, cut in 1-inch strips
• 1 28 oz can whole plum tomatoes
• Freshly ground black pepper to taste
• 1 4 oz can black olives, chopped
• 2 TBSP capers
• Crushed red pepper flakes to taste
• 8 oz angel hair pasta
• 1/4 cup pre-shredded Parmesan cheese

Cook pasta according to package directions. Drain and keep warm. Warm 3 TBSP oil with garlic in skillet over medium-high heat. Cut chicken into 1-inch pieces. Add chicken to pan. Cook chicken 5 minutes or until lightly browned, stirring occasionally.

Drain tomatoes and crush with fork or hands. Add to skillet, with some pepper. Stir occasionally, until tomatoes break down and mixture becomes saucy, about 5-10 minutes. Stir in olives, capers and red pepper flakes, and continue to simmer.

Arrange pasta on plates; top with chicken mixture. Sprinkle with Parmesan cheese and serve.

Mac And Cheese

Mac And Cheese

Kids' Favorite

Ingredients

• 2 cups macaroni
• 2 eggs, beaten
• 2 cups milk (I prefer a can of evaporated milk & 1/2 cup of milk)
• 1/2 cup butter, melted
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 2 1/2 cups grated cheddar cheese (I prefer sharp)
• 1 cup bread crumbs
• 1/2 teaspoon of paprika
• 1/4 cup grated Parmesan cheese

Preheat the oven to 350 degrees. Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally until it is almost tender, 10 to 12 minutes. Drain, rinse with cold water and set aside.

In a large bowl, beat the eggs with the milk, 1/4 cup melted butter, cayenne pepper and a teaspoon of salt. Put half the macaroni into a buttered 2-quart casserole and top with half the cheese. Repeat. Pour the milk mixture over the macaroni and cheese.

In a small bowl, mix the bread crumbs with paprika, remaining butter and Parmesan cheese. Sprinkle the bread crumb mixture over the macaroni and bake until brown and bubbly, 40 to 45 minutes. Serve warm.