It's just a quinky-dink that most of the recipes below are vegetarian - the two that aren't have bacon in them. For the recipes that have bacon, you can easily omit and make completely vegetarian. Enjoy!
The Meal Plan:
Sat (L) out (S) leftover tilapia and rice (reviewed last week)
Sun (L) leftover chili (S) Coconut Tempeh
Mon (yoga) Leftover tempeh
Tues - Broccoli fried rice
Wed - Butnut Squash and cabbage
Thurs (yoga) leftover broccoli rice
Fri (yoga) leftover butnut squash and cabbage
Lunches - Sandwiches for the Husband, Roasted Cauliflower Soup for me.
Coconut-curry Tempeh (Ckng Lght Sept 2018) gluten free, vegan
Yummy yummy yummy I've got tempeh in my tummy! This dish rocked! I could see making this with shrimp or tofu. I made as written, only subbing red miso for the yellow. I have limited options at the store when it comes to miso, and I've found red is the most versatile for me.
I will note, the original recipe online omits the rice in the ingredient list. I think I used two bags (2 cups each) of Uncle Bens 10 minute instant. I loved this dish and can see making it again. So simple, so tasty! RECOMMENDED!
4 servings
1 (8-oz.) pkg. tempeh, cubed
 |
| photo from cookinglight.com |
2 teaspoons sesame oil
1 teaspoon curry powder
1 cup sliced red bell pepper
1 cup matchstick-cut carrots
4 teaspoons sesame oil
2 teaspoons minced garlic
2 teaspoons minced peeled fresh ginger
1 cup light coconut milk
2 tablespoons yellow miso (I used red miso)
1/4 cup fresh cilantro leaves, divided
3 cups cooked brown rice (I used two bags of Uncle Ben's 10 minute instant rice)
Stir together tempeh; lower-sodium soy sauce; sesame oil; and curry powder in a bowl. Cook in a skillet over medium until browned, about 5 minutes. Remove tempeh; set aside.
Add sliced red bell pepper, matchstick-cut carrots, sesame oil, minced garlic, and minced peeled fresh ginger to skillet. Cook until crisp-tender, about 3 minutes. Remove from heat; stir in light coconut milk and yellow miso until smooth.
Divide 3 cups cooked brown rice among 4 bowls; top with vegetable mixture and tempeh. Sprinkle with 1/4 cup fresh cilantro leaves. Garnish with lime wedges.
Broccoli Fried Rice with Kimchi Cream (Ckng Lght Oct 2018)
Another fabulous winner! I used 1 pre-bagged, pre-chopped broccoli florets as that was just a tich over 4 cups. Bacon took the longest to cook, once that was done everything else was a quick saute, set aside and move on.
I thought the Kimchi Cream was rather pointless (I did make it). This tastes fantastic without OR just serve the kimchi along side for a yummy, brine-y flavor hit.
I will note, I have no idea where people are buying "pre-cooked rice". Not an option in my corner of the world. I had regular basmati rice on hand, thought the flavors would complement, so I made a batch of that ahead of time and proceeded as written. Whatever you choose for your rice, I don't think you can go amiss with this recipe. RECOMMENDED!
4 - 5 servings
 |
| photo from cookinglight.com |
4 cups chopped broccoli florets
1 tablespoon toasted sesame oil
1/2 cup chopped scallions, plus more for garnish
1/2 teaspoon granulated sugar
2 large eggs, lightly beaten
2 tablespoons lower-sodium soy sauce
1/3 cup refrigerated jarred kimchi plus 1 Tbsp. kimchi juice
1/4 cup plain whole-milk Greek yogurt
1 tablespoon canola mayonnaise
1/8 teaspoon kosher salt
Cook bacon in a large nonstick skillet over medium until crisp, about 5 minutes. Transfer bacon to a plate (do not wipe out skillet). Add broccoli to skillet; cover and cook, stirring occasionally, until broccoli is crisp-tender, about 5 minutes. Transfer to a bowl.
Add sesame oil to skillet; increase heat to medium-high. Add rice, scallions, and sugar; cook, stirring occasionally, until warmed through, about 5 minutes. Push rice mixture to edges of skillet to create a hole in center. Add eggs to center; cook, stirring often, until mostly cooked, about 1 minute. Stir in soy sauce, bacon, and broccoli. Remove from heat.
Process kimchi and kimchi juice, yogurt, mayonnaise, and salt in a food processor until mostly smooth.
Divide fried rice among 4 bowls. Top each with 2 tablespoons kimchi cream; garnish with scallions.
Loaded Cauliflower Soup (Ckng Lght, Oct 2018) gluten free
I made the slow cooker version noted at the bottom. This...didn't grab my fancy. I couldn't tell if I had burnt the soup or if that was the "roasted" part coming through. You would think if it had been burnt, there would have been stuff stuck to the side of the slow cooker...but there wasn't. Perhaps overcooked as opposed to burnt? I just don't know. I did stick with the bacon crumble and cheddar cheese toppings, and that helped with the flavor.
I got four mid-week lunches out of this, plus supper on Saturday for two with a bit still leftover. So mine made between 4 and 6 two cup servings. Recommended with reservations.
4-6 servings
6 bacon slices, chopped
1 cup chopped leek
1/2 cup chopped celery
4 garlic cloves, minced
8 cups chopped cauliflower florets and stems (from 1 [2 1/2-lb.] head)
3 cups unsalted chicken stock
1 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cup half-and-half
2 ounces sharp cheddar cheese, shredded (about 1/2 cup)
3 tablespoons chopped fresh chives Cook bacon in a Dutch oven over medium, stirring often, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Reserve 1 tablespoon drippings in pan; discard remaining drippings.
Increase heat to medium-high. Add leek, celery, and garlic to hot drippings in pan; cook, stirring often, until crisp-tender, about 5 minutes. Add cauliflower, stock, salt, and pepper; bring to a boil. Cover and reduce heat to medium. Simmer until cauliflower is very tender, about 15 minutes.
Remove 1 cup vegetables with a slotted spoon; finely chop.
Pour remaining mixture into a blender; add half-and-half. Remove center piece of blender lid (to allow steam to escape); attach lid, and place a clean towel over opening in lid. Process, starting slowly and increasing speed, until very smooth, 1 minute and 30 seconds to 2 minutes. Return mixture to pan with chopped vegetables; cook over medium until warmed through, about 2 minutes. Ladle soup into bowls; top with bacon, cheese, and chives.
Slow Cooker Method - Prepare as directed in step 1, substituting a skillet for Dutch oven. Omit step 2. Combine drippings, leek, celery, garlic, cauliflower, stock, salt, and pepper in a 6-quart slow cooker. Cover and cook on LOW until tender, about 4 hours. Proceed with steps 3 and 4.
Charred Cabbage with Butternut Squash (Ckgn Lght Sept 2018) vegetarian
Another very tasty dish that came together faster than I anticipated. This caught my attention because I had everything already on hand! I did cut up my own squash, weighing out 16oz, and I should have used the whole thing. 16oz wasn't quite enough for four servings.
I didn't use the whole head of red cabbage - maybe half? And that was plenty, seriously. It calls to cut into wedges, but having cooked cabbages wedges in the past, I sliced into planks from top to bottom so the core would keep everything together. Cooks so much more evenly! Don't skip the cashews and cilantro on this one - oh so tasty! I thought the leftovers were even better. Recommended!
4 servings
1 (16-oz.) pkg. peeled and cubed fresh butternut squash
1 tablespoon unsalted butter
 |
| photo from cookinglight.com |
1 garlic clove, grated
1/4 teaspoon crushed red pepper
1 small head red cabbage
1 tablespoon canola oil
1/2 teaspoon kosher salt
2 tablespoons toasted sesame oil
1 tablespoon fresh lime juice
2 teaspoons lower-sodium soy sauce
1 teaspoon honey
1/2 teaspoon grated fresh ginger
1/2 cup fresh cilantro leaves
1/4 cup unsalted roasted cashews, roughly chopped
Bring a large saucepan of water to a boil. Add squash, and reduce heat to medium; simmer until tender, about 10 minutes. Drain. Combine squash, butter, miso, garlic, and red pepper in a food processor. Process until smooth.
Cut cabbage in half lengthwise. Cut each half into 4 equal wedges. Heat canola oil in a large cast-iron skillet over high. Add cabbage, cut sides down; cook until charred, about 5 minutes. Flip cabbage; cook until charred, about 5 minutes. Remove from pan. Sprinkle with salt.
Stir together sesame oil, lime juice, soy sauce, honey, and ginger in a bowl. Place 2/3 cup squash mixture in each of 4 bowls. Top evenly with cabbage wedges, sesame oil mixture, cilantro, and cashews.
No comments:
Post a Comment